Premier Food Safety® - Food Safety Certification Posts

Cash is king, or not. A recent opening of a restaurant in New York called the Shake Shack has brought attention to its unique style of payment method. The new business will only accept payment by phone or card but not cash. This move for many signifies the dying of currency based coffee shops and other hospitality related businesses using cash. Globally more and more people are recognizing that cash can be a business nightmare at times. The daily bank deposits, cash counting and theft all cost time and inevitably money. Perhaps these changes to how currency is viewed and used will forever change the hospitality sector and business sooner than we think some would say.

Key Takeaways:

  • Shake Shack is opening its first cashless restaurant in New York. Other coffee shops, restaurants, and food service outlets are following suit.
  • When customers pay in cash, it slows down service at a food service outlet.
  • Most customers, including millennials, believe that paying in cash will still be an option in the future.

“Cash brings a number of challenges to food service outlets; the cost of cashing up and banking every day, the lack of personalization options (as cash is anonymous), hygiene, and theft.”

Read more: https://www.restaurantnewsresource.com/article97803.html

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Being able to order food online is something that many people enjoy. Ordering online makes things so much easier. Yes the younger generation enjoys ordering online but so do some of the older generation. When it comes to ordering you food, people like for that particular restaurant to deliver it themselves. While Uber Eats is popular, people like the restaurant to offer online ordering and delivery. Going to the restaurant can be a great experience, but there is nothing like sitting in the comfort of your home eating your favorite food.

Key Takeaways:

  • The best option for restaurants wanting to increase sales is a robust online and mobile ordering system with the ability to pay at the time of placing the order.
  • When people are ordering for a group they prefer online ordering meaning businesses have the ability to possibly increase their order revenues.
  • Tillster’s Online and Mobile Ordering Index suggests that 63 % of customers would return more frequently in given the option to order online and 73% if they could pre-order for pick up or dining in.

“For the second year in a row, Tillster partnered with esteemed research firm, SSI, to conduct a study on how online and mobile ordering impacts guest behavior.”

Read more: https://www.restaurantnewsresource.com/article97665.html

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The Pasadena location of restaurant chain Caliburger has recently become equipped with some exciting new technology. The restaurant now boasts a kiosk that allows customers to place orders with the assistance of artificial intelligence. Cali Group, the owners of the chain, will monitor customer reaction to the new kiosk at Pasadena, and, if feedback is positive, they will make plans to introduce them on a global scale in the coming year. Also in the coming year, the kiosks will be updated so that customers will have the option to make payments using facial recognition technology.

Key Takeaways:

  • facial recognition would allow customers to interface and access things like coupons and loyalty points and order history.
  • If customers like the idea, we will soon see more of this on a global scale.
  • with no card to swipe, they hope to make the ordering process even faster.

“Cali Group and NEC Corporation of America unveiled new AI-enabled self-ordering kiosks at CaliBurger, Cali Group’s restaurant operating division.”

Read more: https://www.qsrmagazine.com/news/caliburger-unveils-self-ordering-kiosks-facial-recognition

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The rise of entertainment in dining is a fast growing trend. Many people in today’s world are not just seeking a casual dinner and conversation anymore. For most it is the entire experience. The ability to eat and be entertained as well as enjoying gatherings of social groups according to this article is adding to the experience of going out to eat even more so than the drive-ins and movie theaters in recent past scenarios.

Key Takeaways:

  • consumers today want an experience along with a consumable good.
  • many places are now offering games or shows or movies along with a meal.
  • establishments offering eatertainment includes cinemas, restaurants, and even laundry mats and hair salons.

“According to a survey conducted by food industry market research firm Datassential, nearly 60 percent of all consumers said they were interested in visiting an eatertainment concept, while 30 percent of consumers said they had already visited one.”

Read more: https://www.qsrmagazine.com/competition/inside-rise-eatertainment-dining

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In the ever competitive world of faster service and even faster food Subway has pledged to spend an additional $25 million in 2018 for new marketing campaigns to increase sales. While McDonalds at the same time is revitalizing their menu and business practices Subway has decided to bring back the $5 foot long special it had previous to the current $6 price tag. Some franchise owners have voiced their concerns as an ever increasing cost to business and an inevitability to effect the bottom line of their stores. This author discusses the arguments for both sides within this article.

Key Takeaways:

  • Subway is bringing back the five dollar footlong deals in order to help bring customers back into their restaurants
  • Independent franchise owners are against the move, stating it will negatively impact their bottom sales line.
  • The franchise as a whole and stockholders believe that since there were several issues that shadowed a negative image on the company, bringing back the offer is a good choice.

“Though the return of the famous deal might drive more customers to purchase subs, franchise owners are unhappy with the move.”

Read more: https://www.qsrmagazine.com/franchising/subway-franchise-owners-protest-return-5-footlong

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A Drive-thru apocalypse may be fast approaching in the near future. With the advent of food delivery services and curbside drop-offs many Drive-Thru chains are looking to be more innovative and appealing to the way consumers acquire their meals. Tim Cook and others have expressed the changes and innovations within this article about what consumers may expect. Not just the consumers but investors as well have been looking for ways to adapt and compete in a fast growing market of food delivery services.

Key Takeaways:

  • Technology plays a valuable role in the future of drive-thrus and quick service restaurants but companies must also take into considerations all aspects of how the technology will affect its company.
  • The implementation of mobile ordering over the last year has given Starbucks and Panera Bread both an increase in sales. However, Starbucks was not prepared for this volume of mobile orders.
  • In order to ensure customer satisfaction and product quality throughout the ongoing changes including delivery, menus and packaging may need to be restructured.

“Curbside pickup and delivery will grow in the near future, causing operators to make significant investments in packaging.”

Read more: https://www.qsrmagazine.com/outside-insights/why-2018-will-be-year-drive-thru-innovation

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A recent countrywide survey of the United States found that a sizable majority of all Americans share in the belief that saving the planet is a top priority that must be addressed. Roughly forty percent view sustainability and ethical consumption as a major piece of their identities both as consumers and as people. Although much of the nation appears largely polarized as of late, it seems that environmental protection is the one topic that inspires widespread consensus. As such, now it is more important than ever before for companies to integrate sustainable practices into their business plans and brand identities.

Key Takeaways:

  • Despite widespread polarization across the USA, Americans increasingly share a belief in the merits of environmental work
  • forty percent of all Americans confirm that they see sustainability as part of their key identities as consumers and citizens
  • The poll also concluded that a sizable majority of citizens agree that it is a shared responsibility among us all to protect our planet

“The national survey, part of a special Eco Pulse report by Shelton Group, confirms a fundamental shift among Americans.”

Read more: http://www.restaurantnews.com/survey-finds-new-way-for-restaurants-to-connect-with-guests-help-them-save-the-planet-121917/

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With 2018 quickly approaching many restaurant owners have noticed the ever increasing popularity for fast food services. Unlike a typical burger joint many consumers are searching for fast food but also healthy food. Healthy food with quality ingredients produces even more pressure on those trying to compete in this type of food market. Offered within this article are some growing trends and consumer preferences that when combined with known market conditions some say may help restaurant owners enjoy profitability in 2018.

Key Takeaways:

  • Thanks to falling wages and rising supermarket prices, value menu food items will be in high demand
  • Individuals who are willing to spend time and money on a sit down dining venue will expect to also be entertained alongside their meal
  • Social media will continue to grow in importance for businesses and their overall success, with the photo app Instagram assuming particular importance

“Quick-service operators can expect an even more cut-throat market—if such a thing even seems possible—in 2018, as restaurant experts predict tougher competition for the value-minded consumer.”

Read more: https://www.qsrmagazine.com/exclusives/9-fast-food-trends-2018

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Throughout the entirety of the restaurant industry, there are signs and symptoms of a generational clash between millennials and those from older generations. While many millennials in the industry feel undervalued at their place of work, their supervisors and employers often complain about what they perceive to be a poor or altogether absent work ethic among millennials. Millennials should try to keep a few things in mind about the industry. For one, the generation needs to participate in the culture of tipping. They also must understand boundaries with employers, and should be prepared to put in full effort at any place of employment regardless of whether the job is something about which they feel passionate. Millennials also must learn to operate within a team and be ready to dedicate time and effort before expecting a payout.

Key Takeaways:

  • Recent surveys have found that a striking number of millennials fail to tip appropriately when they dine away from home
  • Whether or not you see yourself staying in a position for the long haul, it is still mandatory to meet acceptable standards of performance and conduct
  • Teamwork is essential to success, and you cannot expect to receive anything that you have not spent time working to earn

“Managers are not parents (see #2 below), but sometimes it seems difficult to criticize a younger generation without it going in one ear and out the other.”

Read more: http://blog.etundra.com/restaurant-trends-and-news/advice-millennials/

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Direct your teen to work in a restaurant and you are teaching them great skills they’ll take with them into the future, according to a post by David Wither. Of course, Wither also states that working in a restaurant is beneficial for teens for many other reasons, like how to be clean, how to work well with other people, and how to respond to different situations now and later in life. Now it is time to direct your child to a restaurant job!

Key Takeaways:

  • Working in a restaurant seems to be good professional development for those headed into the hospitality industry, as well as those headed into almost any industry.
  • Work requires good time management, minute to minute planning, quickness and efficiency from having your napkins folded to delivering tasty meals and drinks.
  • Teamwork and reliance on one another is necessary, as well as working with and serving diverse people and needs in a clean atmosphere which provides satisfaction and fun.

“Half of all Americans have worked in restaurants at some point over the course of their lives. According to the National Restaurant Association, restaurant work is the first job for one out of three Americans.”

Read more: http://www.servernotservant.com/2017/12/16/8-reasons-your-kids-should-work-in-restaurants-guest-post-by-david-wither-via-today-parenting-team/

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