September 30th QSR Roundup: From Raising Cane's Ambitious Growth Plans to Burger King's Spooky Whopper and AI Challenges in Fast-Food

September 30th QSR Roundup: From Raising Cane's Ambitious Growth Plans to Burger King's Spooky Whopper and AI Challenges in Fast-Food
QSR news for Sep 30, 2024. We checked 18 QSR publications, 6 subreddits, and over 58 articles for you to bring the latest news. Estimated reading time saved (at 200wpm): 229 minutes. It will take you less than 30 minutes to catch up.

Raising Cane's Ambitious Goals

Source: Nation's Restaurant News

Raising Cane’s aims to be a top 10 restaurant chain generating over $10 billion in sales, highlighted at a recent team event in Cancun by founder Todd Graves.

  • Graves' vision aims for rapid growth, pushing Cane's into the upper echelons of the restaurant industry.
  • Insights from Texas Roadhouse’s support center visit provided valuable perspectives for an upcoming feature on brand identity.

A new Third-Party Delivery Study compares delivery performance of various platforms, revealing room for improvement among chains, independent restaurants, and convenience stores in areas like service speed and order accuracy.


Restaurant Growth Strategies

Source: Nation's Restaurant News

Chick-fil-A's international growth faces significant challenges with only 0.5% of locations outside the U.S., trailing only Sonic. As Election Day approaches, key presidential candidates unveil economic policies impacting restaurant operators. Taco Bell introduces a 'name your price' feature on its app, allowing customers to budget their orders from $5 to $25. Meanwhile, Maggiano’s new president aims to 'democratize luxury' with innovative dining experiences, including a new cocktail program.


Burger King's Spooky Whopper

Source: Nation's Restaurant News

Burger King launches a Halloween menu featuring a whimsical Whopper with a purple potato bun. Highlights include:

  • Wednesday’s Whopper with a unique bun and classic toppings.
  • Thing’s Rings: Onion rings in themed packaging.
  • Gomez’s Churro Fries: Cinnamon sugar fries with chocolate sauce.
  • Morticia’s Kooky Shake: Chocolate shake with cake batter fudge.
    Partnership with The Addams Family aims to entertain both kids and adults. Addams Family-themed crowns and toys for King Jr. meals will also be available. Exclusive deals for Royal Perks members from Oct. 10 to Nov. 10. Burger King operates over 19,000 locations globally.

AI in Fast-Food Ordering

Source: QSR Magazine

  • AI promises to revolutionize restaurant operations by enhancing convenience and simplicity.
  • Wendy’s faced backlash over poor communication regarding ‘dynamic pricing’ leading to customer misunderstandings and negative perceptions.
  • McDonald’s AI drive-thru experiment showed temporary setbacks due to inaccuracies in order processing, raising customer dissatisfaction.
  • Both cases highlight the need for patience and clear communication during tech integrations to avoid misinterpretations and ensure customer understanding.

The focus should always remain on delivering clear customer value, ensuring technology enhances the core values of food and service.


Schlotzsky’s Expands in Detroit

Source: QSR Magazine

GoTo Foods announces a five-unit franchise deal for Schlotzsky's in the Detroit metro area, led by husband-and-wife team Vipul and Neha Patel. Their passion for high-quality sandwiches and their previous franchise experience made them ideal candidates. The first location will open by mid-2025, targeting the suburbs, adding to the existing Michigan sites. Schlotzsky's aims for further brand expansion due to its success in diverse markets, including airports and sporting venues. Growing into new territories remains a priority for the brand.


Wing Snob Unveils New Menu

Source: QSR Magazine

  • Wing Snob launches Premium Get Loaded Fries and Fresh Chicken Sando’s on October 11, 2024, enhancing their culinary offerings.
  • Loaded Fries include Cheetos and Flamin’ Hot options, Chicken Chili Cheese, and Buffalo Ranch flavors, promoting a fulfilling snacking experience.
  • Hand-Breaded Chicken Sando’s feature gourmet options like Buffalo Ranch, Boom Boom, and Mac Daddy, served on a grilled butter brioche bun.
  • Premium Sando Combos come with battered fries and housemade slaw, elevating the meal experience for guests.

The brand expands into chicken sandwich territory while maintaining a selection of 18 unique flavors like Chicken & Waffles and Jamaican Jerk.


David Graves Joins Arby's

Source: QSR Magazine

David Graves has been named Arby’s Brand President by Inspire Brands, bringing a wealth of experience from leading roles at Pizza Hut and KFC.

  • Transformational Leader: Scott Murphy notes David’s expertise in driving sales and enhancing guest experiences.
  • Iconic Brand Legacy: Graves emphasizes his commitment to Arby’s legacy and growth through collaboration with the team and franchisees.

New CMO: Jeff Baker returns to Arby’s as CMO, credited for his innovative strategies at Buffalo Wild Wings and previously in advertising at Arby’s.
Estimated reading time: 1 minute


Superior Cleaning Solutions

Source: QSR Magazine

11% of restaurants still use traditional rag and bucket cleaning methods, risking cross-contamination and health inspection failures. The Sani Professional wipes provide a safer, convenient alternative, eliminating messy mixing while ensuring precise sanitation levels. The color-coded system aids training and reduces human error, essential in a high-turnover industry. These wipes enhance customer satisfaction by ensuring cleaner environments and boost staff confidence in cleaning protocols. Ultimately, business success is tied to using effective sanitation methods, making Sani Professional wipes a smart choice for restaurants.


Burger King's Addams Family Menu

Source: Restaurant Business

  • Burger King launches a spooky twist with the Wednesday’s Whopper, featuring a purple potato bun and Swiss cheese, available from October 10.
  • The new menu includes Gomez’s Churro Fries and Morticia’s Kooky Chocolate Shake, embracing Halloween with unique flavors.
  • After testing 20 iterations, the purple bun was perfected to create a distinctive visual experience.
  • The chain's history of Halloween-themed items persists, with past creations featuring red buns and ghost pepper flavors.
  • Exclusive King Jr. Meal toys themed around The Addams Family will launch on October 7 in the U.S. and Canada.

Royal Perks members enjoy deals like the $5 Wednesday’s Whopper every Monday, sweetening the Halloween experience!


New Reporting Rule for Restaurants

Source: Restaurant Business

The federal government mandates LLCs and small corporations to disclose ownership to combat criminal activities, effective Jan. 1, 2025.

  • Fines of up to $10,000 for non-compliance with the new ownership reporting rule targeting shell companies involved in money laundering.
  • High-volume restaurants can qualify for an exemption if they have over 20 employees and reported $5 million or more in gross sales.
  • Smaller operations created after Jan. 1, 2024, face daily penalties of $591 if they fail to report beneficial ownership within 90 days post-formation.
  • The information will be collected by FinCen to prevent the misuse of legitimate businesses for illicit activities.
  • Many financial institutions and nonprofits are exempt from the rule, while restaurants need to act quickly to comply before deadlines loom.

Leadership Changes at Arby’s

Source: Restaurant Business

David Graves appointed president of Arby’s, succeeding Jeff Baker. Graves is known for impacting sales and transforming brands, having previously led Pizza Hut U.S. and KFC. Arby’s faced 1.8% growth in U.S. system sales in 2023 amid recent slowdown, operating over 3,600 locations globally. Baker moves into role of chief marketing officer after 11 years with Inspire Brands, focusing on brand advertising and management strategies.


Grocery Chains Challenge Restaurants

Source: Restaurant Business

Supermarkets have evolved, enhancing their prepared food offerings, making them serious contenders against traditional restaurant dining.

  • Whole Foods leads the sector with chef-driven meals, fresh ingredients, and efficient supply chains, targeting today's value-conscious consumers.
  • Mitsuwa Marketplace creates dining destinations with exciting food courts featuring diverse Asian cuisines, like ramen and sushi, appealing to a broad audience.
  • H Mart mirrors Mitsuwa's success with authentic Korean dishes and culinary experiences attracting dedicated food lovers.
  • Seafood City expands with noted Filipino offerings and quick-serve restaurants, attracting loyal patrons.
  • PCC Community Markets stakes its claim through health-focused, sustainable prepared dishes, earning customer loyalty.
  • Wegmans caters to busy lifestyles by providing ready-to-eat meals and a café experience, elevating grocery shopping.

H-E-B stands out in Texas with its expansive foodservice options, including in-store restaurants and a wide range of prepared meals.
Overall, grocery chains are stepping up to a culinary challenge, leading customers toward their vibrant food offerings.


Unreasonable Hospitality Success

Source: FSR Magazine

Will Guidara and Daniel Humm transformed Eleven Madison Park from being ranked last in 2010 to becoming a top-rated 3-star Michelin restaurant. Guidara's philosophy, ‘Unreasonable Hospitality,’ emphasized creating unique, personalized experiences for each guest, focusing on every detail to foster deep emotional connections. By mapping the customer journey and establishing core non-negotiables, they ensured every interaction was meticulously crafted to leave memorable impressions, leading to a remarkable increase in customer loyalty and satisfaction.


Mangia! Mondays Return for Pizza Month

Source: FSR Magazine

Grimaldi's Pizzeria celebrates National Pizza Month with the return of Mangia! Mondays.

  • 16” Traditional Cheese Pizza for just $12 available exclusively for dine-in on October 7, 14, 21, and 28.
  • Limited-time Fall Favorites menu includes Buffalo Chicken Pizza and Pumpkin Cheesecake.
  • New 2024 offerings feature Italian Blu Salad and Caramel Apple Cheesecake.
  • Offer excludes New York and New Jersey; Las Vegas location charges $14 for cheese pizza.
  • Additional toppings available for an extra fee.

Basketball Eatertainment Revolution

Source: FSR Magazine

JumpShot Inc. is set to launch JumpShot Live in 2025, a basketball-themed entertainment venue blending dining, sports, and interactive gaming. The facility will occupy 50,000 square feet with up to 50 gaming bays, utilizing patent-pending technology for a dynamic shooting experience. Led by CEO Derrick Mayes and President Brian Birckbichler, the company aims for national expansion after initial openings, targeting basketball fans worldwide.


Cajun Steamer Sweepstakes

Source: FSR Magazine

Cajun Steamer celebrates football season with its Louisiana Saturday Night Sweepstakes, running until January 1, 2025. Prizes include:

First place: Two tickets to the College Football National Championship on January 20, plus airfare, hotel, and spending cash.
Second place: Free Cajun Steamer meals for a year.
Third place: An on-site seafood boil for up to 50 guests.

Every Saturday night, the restaurant hosts themed events with $1 oysters, low country boils, $1 Miller drafts, live music, and rotating specials, fostering community and camaraderie among fans.


Sonic’s New Value Menu

Source: Restaurant Dive

Sonic Drive-In launches new items on its $1.99 value menu, now featuring small Cream Slushes and a Grilled Cheese Burger. Special deals include 79-cent medium Slushes every Monday and a buy-one-get-one-free offer on Footlong Quarter Pound Coneys every Thursday in October. The reworked menu aims to boost trial of specific items, offering personalization that sets Sonic apart from competitors locked into pre-built bundles. The Grilled Cheese Burger combines a grilled cheese sandwich on Texas toast with a hamburger patty, while the Cream Slush comes in three exciting flavors: Blue Coconut, Strawberry, and Blood Orange.


C-Store Value Meal Wave

Source: Restaurant Dive

Circle K and EG America introduce value meals priced under $5 to compete with quick-service restaurants.

  • Circle K offers meals at $3, $4, and $5 featuring an entree, side, and drink, starting on October 1.
  • EG America launches a $5 breakfast meal with options like sausage or bacon sandwich and energy drinks, available until October 22.
  • Previous deals include a $5 package with two roller grill items, drinks, and chips.

Other convenience stores join the trend with $1 pizza slices at 7-Eleven and $5 Hoagies at Wawa, responding to restaurant chains like McDonald's launching similar value menus.


Sweetgreen Expands in the Southeast

Source: Restaurant Dive

Sweetgreen opens its first restaurant in Charlotte, North Carolina, marking its expansion into the state with plans for more locations. The 2,479-square-foot venue is part of the chain's strategy targeting a 15-20% annual growth rate, having opened four locations recently, including one in New Hampshire. Sweetgreen aims to add 24-26 new sites in 2024, focusing on both automation and increasing presence in existing markets, with a strong appetite for new market growth.


Restaurants Face Climate Challenges

Source: Eater

  • Fishing Drought: Pacific salmon supply dwindles; fishermen head to Alaska due to warming waters.
  • Ingredient Shortages: Extreme weather events lead to fluctuating prices, impacting restaurant margins.
  • Cocoa Crisis: Cocoa yields drop while coffee land shrinks; mustard prices soared due to Canada’s drought.
  • Egg Price Rollercoaster: Mabu Kitchen sees egg prices soar from $25 to $89 during shortages.
  • Unnatural Disasters: Climate change drives increased storms (up 19%), floods (23%), and wildfires (29%) from 2020-2023.
  • Local Sourcing Solutions: Chefs turn to local purveyors to circumvent supply disruptions; Platt collaborates with Oregon farms for aji chiles.
  • Higher Protein Shift: Rising meat prices (beef up 4.5%, chicken up 26.6%) prompt chef innovations towards plant-based alternatives.
  • Consumer Mindshift: Diners becoming more receptive to vegan and vegetarian options for health and environmental reasons.

Recent Reports: New findings reveal 26% of single-location restaurants fail in their first year; a worrying trend amidst climate impacts.


Sean Brock's Fried Chicken Recipe

Source: Eater

Sean Brock’s fried chicken recipe from his cookbook Heritage is an intricate process marked by unique ingredients and methods:

  • Tea brine: Uses a gallon of tea made with 38 tea bags to tenderize the chicken for 12 hours, followed by buttermilk marinade.
  • Five fats: Requires chicken fat, lard, canola oil, and Benton’s bacon for frying, leading to an extensive and complicated prep.
  • Excess ingredients: The recipe wastes a lot of flour, salt, and sugar; modifications can streamline to reduce time and effort without sacrificing flavor.

Key improvements: Simplifying the brine, cutting back on the fats, and enhancing the seasoning lead to easier preparation with similar flavors.
Overall, an incredible fried chicken can be achieved with a simplified approach, saving time and unnecessary waste, and yielding delicious results.


Asheville's Hurricane Helene Response

Source: Eater Carolinas

  • 24,480 food jobs in Asheville account for 12.2% of local employment, vital to tourism.
  • After Hurricane Helene, local employers struggle to connect with staff amid widespread damage and service outages.
  • Indigo Road's Steve Palmer ensures support and communication for employees, planning evacuations if needed.
  • Community solidarity is strong, with chef Graham House organizing fundraising efforts and partnerships with World Central Kitchen for meal distribution.
  • Chef Ashleigh Shanti creates a hub at Rhubarb for salvaged food, addressing quadrupled demands for hot meals during recovery.
  • Federal assistance is urgently sought to prevent long-term setbacks, with calls for donations to aid those affected.

Additional support avenues include Southern Smoke Foundation and local initiatives like Friends and Neighbors cafeteria.


State Fair Food Critique

Source: Eater

  • State Fair of Texas: A fried food extravaganza since 1886, known for greasy, gimmicky dishes.
  • The author shares a personal disdain for the fair, highlighting that deep-frying doesn't improve taste.
  • Common fair items like fried Oreos and cotton candy tacos lead to disappointment and messy eating experiences.
  • Fair food prices are steep, averaging $20 or more per item, often lacking in satisfaction.
  • The fair’s atmosphere is chaotic, with long lines and high prices contributing to an unsatisfactory experience.
  • Calls for a return to Texas agriculture with better food options that showcase local produce.
  • The treatment of temporary workers at the fair raises ethical concerns, with low wages and no benefits.

Overall, the article criticizes the concept of fair food, suggesting that the idea of indulgently sweet and salty fried treats is outdated.


Enhancing Delivery Efficiency

Source: SpeedLine Solutions

  • Streamline the Menu: Focus on popular items to speed up preparation and reduce errors during busy times.
  • Optimize POS Layouts: Use intuitive button placements and conversational ordering to speed up order processing.
  • Adjust Staff Scheduling: Forecast busy periods using sales data and cross-train staff to handle multiple roles for flexibility.
  • Define Delivery Zones: Manage logistics effectively by creating delivery zones, utilizing visual dispatch for order grouping.
  • Partner with Delivery Services: Use third-party platforms like DoorDash to manage order volume without additional staffing.
  • Incentivize Pickup Orders: Encourage customers to choose pickup with special deals, balancing demand.
  • Promote Off-Peak Discounts: Offer discounts for orders during off-peak hours to manage customer flow.

Conduct Performance Audits: Regularly analyze delivery metrics to spot inefficiencies and improve operations.


Bun Mee Expands Franchising

Source: Fast Casual

Bun Mee, a Vietnamese sandwich restaurant, is expanding its franchise plans across North America, seeking adventurous entrepreneurs. Each location will reflect a unique local vibe with a focus on employee and guest well-being, aiming to deliver a fine dining experience in a fast-casual setting. Founded in 2011, Bun Mee stores typically gross over $1 million by their second year, with airport locations achieving sales of $4.6 million and $3.6 million in 2023. The growing popularity of Southeast Asian cuisine presents a lucrative opportunity for franchisees in a largely untapped market for Vietnamese dining options.


Chipotle's Fantasy Football Contest

Source: Fast Casual

Chipotle launches the 'Got Smoked? Get Smoked' campaign to offer free Smoked Brisket to unlucky fantasy football managers through the end of the season. Each week, thousands of players experience disappointing losses, often showcased on social media. The initiative aims to assist 100 defeated players in bouncing back. To participate, Chipotle Rewards members must tweet their screenshots with specific hashtags. The Smoked Brisket, returning after three years, features responsibly sourced beef seasoned with a blend of spices for an exciting flavor.


Wholesale Bakeries in Virginia

Source: BlueCart

  • Virginia's bakery scene is vibrant, with the highest concentration in Hampton Roads and Richmond due to busy lifestyles.
  • Wholesale bakeries cater primarily to businesses, providing a vast selection of products at competitive prices compared to broadline distributors.
  • Popular baked goods include bread (sourdough, cornbread), cakes for celebrations, and a variety of pastries (croissants, muffins) to satisfy diverse customer needs.
  • Notable wholesale bakeries:
    • The French Bread Factory: Celebrated for high-end French pastries and 25 years of reputation.
    • Cardinal Bakery: Known for traditional Italian brick oven bread and pizza dough.
    • May's Parlor: Offers artisan cakes and pastries with cozy cafes for local enjoyment.
    • The Swiss Bakery: Renowned for quality Swiss artisanal goods and catering services.

Profitability in the bakery sector ranges from 4% to 10%, with specialty goods like gluten-free options yielding the highest margins.


Digital Transformation in Restaurants

Source: Modern Restaurant Management

The food service industry is on a remarkable trajectory, projected to reach $1 trillion in sales this year, driven by changing consumer demands. Younger buyers prioritize dining experiences that align with their values, pushing restaurants to adopt technology for better customer interactions and operations. High-quality audio equipment improves order accuracy in drive-thrus, while digital menu boards allow for real-time updates, enhancing customer experience. As consumer behavior shifts towards healthy snacking and flexible dining patterns, restaurants must remain data-driven and adaptive. AI and automation are revolutionizing operations by optimizing inventory, improving menu planning, and freeing staff to offer personalized service, ultimately enhancing the dining experience. The industry's investment in digital transformation today positions it to thrive in 2025.


Restaurants Adapt to Climate Change

Source: Civil Eats

  • Restaurateurs are rethinking staple ingredients due to ingredient shortages and high food costs.
  • Peter Platt, owner of Andina, removed salmon from the menu after learning fishermen have stopped fishing locally due to climate issues.
  • Drought and warming waters are lethal to salmon, affecting supply chains.

Climate change impacts on fisheries and farms are growing, yet often overlooked amidst other challenges like COVID and inflation.


PFAS in Food Packaging

Source: Food Industry Executive

PFAS chemicals provide water and grease resistance but pose major health risks due to persistence in the environment and human body. Regulatory agencies are enforcing strict limits on PFAS in food packaging, while advancements are made in biodegradable alternatives. Migration tests prove critical in understanding how PFAS contaminants move from packaging to food items. The European Food Safety Authority (EFSA) and FDA are taking action against PFAS contaminated products, ensuring consumer safety and reducing dietary exposure. Concerns about the health implications of PFAS exposure continue to grow, with studies showing links to severe health effects. The quest for better analytical methods to measure PFAS in food is ongoing with techniques such as LC-MS/MS being employed for sensitive detection.


Top Charcuterie Board Accessories

Source: Food & Wine

Charcuterie boards are a delightful way to combine creativity and flavor, and you can enhance their presentation with some amazing accessories.

  • Yxchome Cheese Knives Set: Essential tool for only $7.
  • Artena Serving Platter: Make a stunning display for $33.
  • Upgrade your board with True Wooden Cheese Markers at $10.
  • Create rustic vibes using Libwys Wooden Trays for $31.
  • A complete kit for charcuterie enthusiasts: Cunhill 24-Piece Accessories at $14.
  • Slice cheese effortlessly with the Fox Run Marble Cheese Slicer for $18.
  • Use Ultra Cuisine Mini Cookie Cutters to add playful shapes for $16.
  • Serve condiments in Mini Glass Bowls priced at $20.
  • Include some sweetness with Bonne Maman Preserves for $12.
  • Add crunch with Sahale Snacks Glazed Nuts for $30.

Overall, these accessories can transform any charcuterie board into an impressive culinary centerpiece. Expect about 2 minutes to explore these delightful suggestions.


Donut Shop Struggles

Source: /r/restaurantowners

A donut shop owner is facing significant challenges after opening a new location affected by construction and rising rents. Key issues include a lack of brand identity, community engagement, and awareness of their specialty coffee offerings. Commenters provided varied advice to boost visibility, suggesting community fundraisers, collaborations, and focus on customer experience and quality. There's a consensus on the need for better community involvement and simplified marketing efforts, with multiple suggestions for events and promotions. Some commenters emphasized improving food quality and atmosphere, while others urged targeted outreach to local families and businesses. The owner is feeling overwhelmed, seeking low-cost marketing ideas to reclaim foot traffic and customer interest.


Reducing Toast Portions

Source: /r/restaurantowners

A restaurant owner seeks advice about cutting the toast portion from two slices to one due to food waste concerns. Commenters provide mixed opinions but lean towards keeping customer expectations in mind, emphasizing that food choices are often emotional. Many suggest offering an 'unlimited toast' option instead, allowing customers to request more if they desire. It's noted that changes like this could potentially alienate loyal customers who associate the restaurant with generous breakfast servings. Key insights on portion management include:

  • Raise prices slightly instead of reducing portion sizes if possible.
  • Ask customers beforehand if they prefer one or two slices.
  • Offering sides like hashbrowns or English muffins could diversify options.

Emphasize quality over quantity by ensuring the bread served is appealing.
Overall, the consensus is to avoid drastic changes that could upset customer loyalty while finding a balance in reducing waste.


Tracking Restaurant Expenses

Source: /r/restaurantowners

In a Reddit post discussing daily expense tracking in restaurants, the original poster shared their use of Square as POS and Intuit for payroll. They reminisced about their past experience with a more integrated system called Pulse. One popular suggestion included hiring an Excel professional to create tailored spreadsheets that automated data from the POS for easier tracking of labor and inventory. Another common combination mentioned by commenters was Square alongside Marginedge and QuickBooks. Some users pointed out that expense tracking tools may be more suited for multi-chain establishments rather than single locations, highlighting that small shops might focus on other priorities. Varied software solutions were shared, such as Toast POS and 7shifts for scheduling. Overall, the consensus leans towards finding a balance between necessary tracking tools and managing operational complexities with fewer resources.


Boosting Pizza Sales Strategies

Source: /r/restaurantowners

• The poster has owned a pizza shop since 2016, achieving $1 million in annual sales but is facing slower business this year, particularly against upscale dining competitors in a tourist area.
High-end competition and changing customer preferences necessitate a fresh approach. Suggestions from commenters include catering to local groups and utilizing apps like Too Good to Go to minimize food waste while increasing traffic.
Highlighting quality ingredients in marketing is critical; sharing details about fresh, never-frozen dough and homemade sauces could sway discerning customers.
• Some commenters recommend a menu overhaul and suggest unique offerings, like gourmet pizzas, calzones, or creating dishes that pair with local wines.
• Another consensus includes considering bundling deals or increasing perceived value through creatively priced items.
• There’s encouragement to explore dining experiences beyond just pizza, such as beer/wine sales or offering unique dessert options.
Rebranding the restaurant with a more upscale image or a more trendy vibe might attract different customers, alongside improving curb appeal to draw more foot traffic.
Delivery options and promotional flyers are still seen as effective by some, emphasizing the need for an adaptable marketing strategy based on audience feedback and local dynamics.
• A balance is suggested between maintaining the restaurant's casual atmosphere while also elevating the dining experience for greater appeal to tourists and locals.


Radish Cubing Machine Inquiry

Source: /r/restaurantowners

A restaurant owner seeks advice on machines that can cube radish into half-inch pieces efficiently, replacing manual cutting. One user recommends the DYNOCUBE, praising its low maintenance compared to Robot Coupes which break down frequently. Another commenter suggests the Nemo Easy Chopper 3 for various die sizes. A different user mentions their Electrolux professional chopper, which handles large volumes effectively. There's a mix of manual and electric machine options, with several commenters sharing positive experiences on different products, highlighting the importance of finding durable and cost-effective solutions.


Handling Ex-Manager Conflict

Source: /r/restaurantowners

The original poster (OP) discusses a serious issue after firing a back-of-house manager who had physically assaulted him. Despite being banned from the restaurant, this former employee continues to visit after hours to socialize with staff members, including the front-of-house manager who oversees closing. OP expresses frustration over this situation and questions how his staff, particularly the FOH manager, should manage it. Commenters overwhelmingly suggest that the FOH manager should be fired for not complying with OP's wishes and for potentially fostering a toxic environment. Many emphasize the need to ‘clean house’ and maintain authority and respect within the team. Several comments suggest implementing stricter measures against employees who do not report inappropriate behavior, and some note that OP may need to reevaluate the entire staff due to their lack of support in this situation.Important advice: It’s crucial for OP to stand firm in his policies to protect his business and personal safety, reflecting a broader consensus among commenters on the necessity of accountability within the team. A noteworthy perspective shared is that the FOH manager’s actions might indicate broader issues with employee loyalty and respect toward OP’s leadership.


Source: /r/restaurantowners

The original post expresses concern about the ups and downs of potentially opening a bar in NYC, particularly Queens, after a career in fine dining bartending. Respondents offered various insights:

  • Focus on the type of establishment: One owner recommends opening a regular bar where all types of customers feel welcome, as this has proven to be more profitable compared to high-end venues.
  • Consider location strategy: Some suggest moving north to areas with emerging nightlife, highlighting the potential for lower competition and costs while still attracting NYC transplants.
  • Embrace flexibility and creativity: Starting a speakeasy-style bar with a unique cocktail menu in less saturated markets could attract clientele seeking experiences.
  • Evaluate the market climate: Current trends show a preference for at-home gatherings and takeouts, making it essential to have a strong concept and marketing strategy or consider waiting a year to assess market conditions.
  • The reality of ownership: The feedback highlights the duality of stress and freedom in ownership, with the need for planning to ensure profitability and work-life balance.

Positive reinforcement: Acknowledged the stressful journey but encouraged pursuing ownership if the experience and market insight align correctly.


Turnkey Restaurant Expansion Advice

Source: /r/restaurantowners

The managing partner of a successful brewery and beer garden seeks guidance on budgeting for a turnkey restaurant expansion in an affluent area. The brewery, operating for over 8 years and raking in approximately $2 million in annual sales, has experienced a slight downturn but remains profitable. Commenters share their experiences with similar expansions, emphasizing the flexibility of costs associated with turnkey operations. One commenter notes a successful transition into a college pizza place costing around $40,000, while another highlights the ambiguity in the question regarding budgetary constraints, noting that turnkey operations can vary greatly in initial investment. The discussion reflects a consensus on the importance of understanding individual circumstances and the operational requirements of each unique space. Important points include assessing startup costs realistically, with some emphasizing the need for employee training and managing food waste effectively.


Online Ordering Solutions for Micro-Bakeries

Source: /r/restaurateur

A former pastry chef is seeking advice on creating an online menu for their micro-bakery, expressing frustration with existing platforms. Several commenters suggested alternatives to Wix: Square, Toast, SpotOn, Zing My Order, and Shopify were recommended for their ease of use and lower costs. Other commenters shared their experiences with platforms like Flavorplate, UpMenu, Hotplate, and Chow Now, noting features like minimal fees and easy interfaces. Some suggested starting with a simple contact form and invoicing to minimize upfront costs. There was a general consensus on the importance of usability and functionality in choosing an online ordering platform, with a few differing opinions on the costs and value of existing services. Overall, small business owners are eager for more affordable, user-friendly solutions.


Feedback on Online Menu Service

Source: /r/Restaurant_Managers

The original post introduces a new online menu creator service that allows customers to access menus via QR codes or links, potentially including direct phone orders to avoid third-party fees. However, responses to the post are overwhelmingly negative, with some commenters expressing that there is no demand for such a service and suggesting that the creator's time could have been better spent. Important point: The lack of interest likely indicates a need for deeper market research or identifying specific customer pain points. The thread highlights a clear consensus that the idea might not resonate with current restaurant needs. Overall, the post reveals challenges in pitching technology solutions to the restaurant industry that might already feel saturated with similar offerings.


Subway BOGO Footlong Deal

Source: /r/fastfood

Subway has launched a limited-time Buy-One-Get-One (BOGO) footlong sub deal, sparking mixed reactions among Reddit users. Many express frustration over inconsistencies in participating locations, as several commenters report their local Subways not honoring the promotion. One user highlights the value of buying discounted gift cards from Costco to make the offer more appealing, suggesting it could extend savings. Quality concerns are prevalent, with comments mentioning that the sandwiches have deteriorated since pre-pandemic days. Acknowledgment of relatively high prices for the sandwiches, some seeing $11 as excessive, creates a consensus around skepticism regarding Subway's pricing strategy. Overall, while the BOGO deal has attracted some customers back, the frustration with food quality and pricing reflects a broader issue with the brand's reputation.


Global McDonald's Menu Suggestions

Source: /r/fastfood

A Redditor shares a list of 10 menu items from McDonald's worldwide that they believe should be introduced in the US. Popular suggestions from commenters include the McLocoMoco and Spam Breakfast from Hawaii, and items like the McBaguette. Some users expressed disappointment that beloved items like poutine weren't included. While there’s excitement for foreign items, others were critical, mentioning tastes that might not translate well to American customers, such as overly sweet Filipino food. A few commenters questioned the significance of reaching 100 McDonald's visits and debated the operational challenges of menu changes.


Taco Bell's Big Cheez-It Return

Source: /r/fastfood

Taco Bell has reintroduced its Big Cheez-It lineup, now available for $1 as an à la carte option and includes the upgraded Big Cheez-It Crunchwrap Supreme priced at $5.49. Despite the marketing, many commenters question the demand, with one remarking on the excessive cheese and typical Taco Bell ingredients, arguing it's not real food. Some users feel Taco Bell is chasing trends without genuine consumer interest. There's also confusion about the availability of the item as an a la carte option previously. Overall, there's a strong consensus that this menu addition is not well-received.


Arby's Burger Menu Update

Source: /r/fastfood

Arby's decision to keep burgers on their menu full-time, introducing a new BBQ Bacon Burger, has sparked mixed reactions among fast food fans. Some commenters express enthusiasm for trying the burgers, while others remain skeptical, citing a past experience with bland flavors and poor texture.

  • Mixed Reviews on Burger Quality: Users share varied experiences, with a few stating the burgers are decent but often served lukewarm, while others describe them as overpriced or reminiscent of hospital food.
  • Curly Fries Reign Supreme: A consensus shows that many customers still view Arby's iconic curly fries as the star of the menu.
  • Diversity in Offerings: Commenters suggest that expanding the menu could bring in new customers, although some question who consistently buys the burgers.
  • Franchise Quality Variation: There are mentions of inconsistent quality based on franchise management, with some locations performing better than others.
  • Drive-Through Challenges: Long wait times in the drive-through have been highlighted as a frequent issue when ordering burgers.

Overall, the introduction of more burgers at Arby's appears to be a strategic move to diversify their product offerings, although opinions on execution vary significantly among customers.


Handling Slow-Departing Guests

Source: /r/restaurant

Many restaurant owners face the dilemma of how to politely encourage customers to leave after they have finished their meals but linger at the table. Some helpful strategies emerged from the community:

  • Direct Approach: One great suggestion is simply to inform guests, "Thanks for joining us, but we need to close now," ensuring no ambiguity.
  • Subtle Hints: Commenters shared effective tactics like turning off the music, raising the lights, and playing less desirable music to signal closing time. One user humorously recommended putting on Jingle Cats.
  • Engaging Service: Maintaining engagement with the table can prevent prolonged stays. Frequent check-ins and clearing their table can signal that it's time to go.
  • Building Awareness: Starting the conversation about closing earlier can set expectations, especially on busy nights. Reminding guests 10-15 minutes before closing helps mitigate the issue.
  • Humor and Creativity: Suggestions ranged from humorous quips about needing to lock up to using sounds of chaos in the kitchen to subtly hint at guests overstaying.
  • Mixed Reactions: While most suggested direct communication as effective, some pointed out that heavy-handed tactics could potentially harm tips.

Overall, approaching the situation with a mix of firmness and friendliness can help encourage guests to leave without causing discomfort. Every restaurant has its share of challenging guests, and addressing the situation directly yet kindly is key to smoother operations.


Kids in Restaurant Kitchens

Source: /r/restaurant

A Reddit user observed two young children playing in the kitchen of a KFC, raising concerns about health and safety violations. Commenters shared various opinions on how to address the situation, with some urging the original poster to report the incident to management to prevent potential accidents. Others argued against reporting, emphasizing that the parent may be coping with stress and that the children’s presence could be a one-off scenario. Important points raised included potential risks not just to the children but also to the employees, regulatory violations, and differing views on the culture of family businesses where children often accompany parents. One commenter suggested that the original poster consider the parent's perspective rather than risking their job, while others felt strongly about child safety in kitchens. Overall, there was a consensus that while the situation was concerning, the approach to take would vary depending on individual circumstances and the frequency of such occurrences.


Purpose of UV Lights in Restaurants

Source: /r/restaurant

A Reddit post discusses unusual UV lights seen in fast food restaurants, sparking a range of comments. Many users explain that these lights primarily serve as fly traps to manage insects in compliance with health codes, with some mentioning that they attract bugs to sticky pads or suction mechanisms. There's a consensus on the lights’ role in insect control, reflecting local health regulations requiring effective pest management. A few comments humorously suggest that the lights can also be a sign of other underlying issues in the restaurant, such as drug use, but these points are anecdotal. The overall sentiment highlights the importance of cleanliness and pest control in the food industry, with specific mention of local laws requiring documentation of pest management efforts.


Struggling in the Kitchen

Source: /r/restaurant

A part-time kitchen assistant shares feelings of inadequacy after receiving feedback from the chef about working too slowly. Despite only working 18 hours over four days, the assistant feels overwhelmed and embarrassed regarding their lack of pace and efficiency. One commenter suggests actively seeking guidance from the chef and focusing on mastering one task at a time, emphasizing the balance between speed and quality. Another commenter expresses skepticism about the assistant's fit for the role, implying that not everyone is suited for high-pressure kitchen work. Overall, there's a consensus on the importance of communication and proactivity in learning the role while also acknowledging that this environment may not be for everyone.


Burn Treatment for Cooks

Source: /r/restaurant

The original post highlights a concern about a boyfriend who frequently comes home with severe burns from his job as a cook and asks for recommendations on burn creams. Comments suggest Silvadene and Aloe as the top choices for treating burns, praising their efficacy at promoting healing and reducing scarring. Some long-time kitchen workers stress the importance of addressing root causes of burns, emphasizing that constant burns indicate a need for better kitchen safety practices or personal awareness. A few users note Aquaphor and Dermoplast as effective alternatives for faster recovery. The overarching sentiment is that while basic treatments like Neosporin can suffice for minor burns, more significant injuries necessitate proper medical attention and skilled techniques to minimize risks in the kitchen. Communication and situational awareness are crucial for preventing burns altogether, and experienced cooks advocate for ongoing vigilance in avoiding scalds and burns. Overall, suggestions vary but lean towards both product recommendations and lifestyle adjustments, underscoring a mix of personal experience and practical advice.


Restaurant Cleaning Habits

Source: /r/restaurant

A user raises a concern about a nearby restaurant that cleans for two hours past closing time while their kitchen appears messy, with online reviews reporting food poisoning. Commenters offer various insights:

  • Some assert that the extended cleaning time is necessary and might not reflect closing hours.
  • Others express gratitude for thorough cleaning, suggesting it's preferable to having a dirty establishment.
  • A commenter points out that washing down the pavement is a prevention method against pests.
  • It’s observed that cleaning routines typically take significant time, including two hours for setup and two for closing down.
  • There’s speculation about either poor oversight or possible laziness among the cleaning staff.

One dramatic comment humorously mentions the notion of money laundering as a far-fetched explanation for the situation.
Overall, the community seems supportive of cleaning efforts, though opinions vary on the actual cleanliness of the restaurant.


Unexpected Hour Reduction at Work

Source: /r/restaurant

A worker hired full time at a restaurant finds their hours unexpectedly cut to 24, raising concerns about management's stability and future job prospects. Commenters suggest looking for new opportunities, with one noting a potential seasonal drop in business during September and October, leading to reduced hours. Many agree that having multiple roles is valuable, yet typically should come with raises instead of decreased hours. Options suggested include discussing hours with management, applying for unemployment, or even working multiple jobs if necessary. There's a consensus on the notion that if this trend continues without resolution, it might be time to seek employment elsewhere, particularly in more stable corporate settings**.


Insights for Bar Owners

Source: /r/BarOwners

This Reddit post invites discussions from customers regarding the bar industry, encouraging questions ranging from market trends to operational challenges. A highlighted inquiry seeks advice on negotiating tenant improvements (TIs) in leased spaces, with responses emphasizing the importance of understanding lease terms, particularly whether a percentage lease or NNN (triple net) lease is more favorable. Another user shares a challenge faced by long-established bars to attract new customers, noting a stark drop in foot traffic since COVID, where competitive bars thrive at 75% capacity compared to their struggle at 10%. A request for resources on valuing existing bar businesses is also noted, demonstrating the diverse concerns of bar owners. Overall, the post serves as a platform for collective sharing of experiences and strategies among bar industry professionals.


Finding Alabama Liquor Reps

Source: /r/BarOwners

A bar owner in Alabama is struggling to locate local liquor representatives for promotions, signage, and bar mats. Commenters suggest various methods to find contacts, such as Direct Messaging brands on Instagram for local reps, asking alcohol distributors, exploring the r/alabamabarowners subreddit, and joining a Facebook group named "Who’s My Rep" that connects bar owners to reps nationwide. Calling the brands directly with zip code information is also recommended, although the quality of the rep may vary. Additionally, networking with other bars can uncover useful contacts. Key takeaway: Utilizing social media, local networks, and existing business relationships can effectively facilitate these connections.


Key Insights for Bar Operations in NYC

Source: /r/BarOwners

A seasoned bar operator from the UK seeks guidance on opening a cocktail-centric bar in NYC, emphasizing topics such as tipping culture, salary expectations for staff and management, and strategies for attracting talent. There’s a light-hearted comment about British stereotypes and advice shared, with someone offering to discuss directly. Overall, the community seems supportive, wishing the operator luck while sharing light banter.


Bar Equipment Compatibility

Source: /r/BarOwners

  • The original post discusses opening a bar with a list of top-of-the-line Krowne equipment but raises concerns about the compatibility of different brands like ice bins and speed rails.
  • Many commenters emphasize that most bar equipment follows standard measurements, making compatibility less of an issue than expected.
  • Leasing equipment like dishwashers and ice machines is advisable to manage repairs easily, reinforcing the importance of choosing reliable service providers.
  • One user recommends sticking to one brand in workstations to maintain a clean install; however, used equipment can often serve just as well as new if it’s in good condition.
  • Suggestions for alternative brands such as Advance Tabco are mentioned for budget-friendly options without sacrificing functionality.
  • Coke and Pepsi provide ice bins and soda guns for free if you agree to use their products, which is an important factor for those concerned about installation costs.
  • A few comments highlighted the importance of matching equipment to the bar's concept, where functionality is key, especially in different types of bars (e.g., dive vs. fine dining).

In light of recent events like hurricanes, having a generator is discussed as critical for business continuity during emergencies, noting how one bar profited while others lost out due to equipment not being operational.


Stay tuned for more concise news updates delivered right to your fingertips, saving you valuable time. As industry professionals and restaurant operators, your time is precious—spent on running your businesses, innovating menus, and enhancing customer experiences. Let us keep you informed with quick, comprehensive summaries so you can focus on what you do best. Subscribe now and join us again for the latest insights in the restaurant industry!

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