Category: Commentary

This article is about The Food Date Labeling Act of 2016. This act proposes a change in food labeling on menus and other food. The confusion on food labels causes massive food waste in this country every year. People confuse the Sold By and the Best By labels with the expiration date. It has caused 29 billion of edible food to be wasted each year.

Key Takeaways:

  • The university’s Secret Shopper program enlists student volunteers at the start of the school year.
  • Students are given a meal voucher to a campus eatery and, after their meal, fill out an online survey rating their experience.
  • Students at the University of California at Los Angeles have the opportunity to take cooking classes this quarter, Daily Bruin reports.

“Starting this year, the U.S. Department of Agriculture Food Safety Inspection Service (USDA/FSIS) will take steps to help resolve consumer confusion regarding such terms as “best by” and “sell by,” labels found on food products we select every day.”

http://www.foodservicedirector.com/sponsored-content/featured-content/articles/5-things-you-need-know-about-food-labeling-changes

Commentary

The restaurant industry is bouncing back after a crude end to 2016 the restaurant industry is bouncing back in 2017. January’s jump of 4.3 percentage points was the biggest month-to-month improvement in same-store sales growth in almost four years. Three segments experienced positive sales growth in January: upscale casual, family dining and quick service.

Key Takeaways:

  • January’s jump of 4.3 percentage points was the biggest month-to-month improvement in same-store sales growth in almost four years.
  • On one hand, it is common to see some large swings in comp sales during the winter, as significant weather events create fluctuating year-over-year comparisons.
  • In addition to weather, there were unusual events in January that likely had some impact on restaurant sales. The year started with a federal holiday on January 2, which was unlike 2016.

“January sales declined in fine dining and fast casual. For the first time in over five years, fast casual was the weakest performing segment based on sales growth.”

https://www.qsrmagazine.com/news/quick-service-sales-rebound-fast-casual-slides-january

Commentary

How can you tell when an employee is ready to be a manager? It is fairly easy to tell. An employee needs certain traits such as putting forth the initiative to solve problems on their own or with minimal help, working until the job is done, paying attention to detail and deadlines, and having the personality to lead others to successful strategies in their jobs as well.

Key Takeaways:

  • Students are given a meal voucher to a campus eatery and, after their meal, fill out an online survey rating their experience. Student reviewers typically get up to four assignments per semester.
  • A red flag can be if someone asks about breaks and lunch hours. “That means they don’t understand that as a manager you work until the job is done, and that you’re the last one to get a break,” she says.
  • Not only does it show respect for team members and care for customers, but it also indicates the worker is considering the budget. Finding a sub costs time and money, English says.

“Judy Bender, director of nutrition services and logistics support for Puyallup School District in Puyallup, Wash., says an indicator that staff members can step up to a more executive role is when they take classes to formalize their education, earn certifications or contribute to their professional associations.”

http://www.foodservicedirector.com/managing-your-business/managing-staff/articles/how-tell-when-employees-are-ready-management-roles

Commentary

There are 4 fried chicken preps that are on the rise. Korean fried chicken is one of these things. Chicken karaage is another one. Chicken 65 is the third one on the list. It was named after the year 1965 when the dish was first introduced. The fourth one is called Gai tod, which is a very popular street chicken in Thailand.

Key Takeaways:

  • Picking up new global influences, fried chicken has been sporting some fresh spins of late.
  • . Fried chicken is the fifth leading chicken dish on menus, with two in five consumers saying fried is their chicken style of choice.
  • As half of millennials (and 44% of consumers overall) want concepts to offer more chicken entrees with ethnic ingredients and flavors, according to Technomic’s Center of the Plate Poultry Consumer Trend Report, operators are looking to emerging fried chicken preps for inspiration. Here are four styles making a splash.

“In the U.S., many operators just use the wings for Korean fried chicken, as it’s a cost-saver and easy to promote as a shareable appetizer or late-night snack.”

http://www.foodservicedirector.com/menu-development/menu-strategies/articles/4-fried-chicken-preps-rise

Commentary

It’s important to understand if your business design is guaranteeing year round revenue on your outdoor space. Dining outdoors is something that is a preference of most customers. There is an invention that can make that an experience people can have all year round, no matter what the weather is like.

Key Takeaways:

  • The space gives the restaurant an indoor and outdoor convertible area. Being able to dine outside is preferred among most diners when the weather conditions are suitable.
  • Roll-A-Cover has been installing trackless retractable enclosures for over a decade on patios around the globe to protect guests during inclement weather.
  • When the weather becomes inclement you will quickly and easily be able to close your retractable enclosure and still utilize your outdoor area.

“With Roll-A-Cover’s retractable enclosure technology, restaurateurs can expand their revenue generation footprint by utilizing their invaluable external space year-round, no matter what the weather conditions may be.”

http://www.restaurantnews.com/is-your-restaurant-design-guaranteeing-year-round-revenue-on-your-outdoor-space/

Commentary

People are going to be spending a lot of money on Valentine’s Day. It is estimated that people will spend a staggering 18.2 million on it. That number is actually lower than last year, as hard as that is to believe. Tickets to a concert, or some other experiential event are really popular this year. Even though the numbers are down many people still will celebrate this holiday.

Key Takeaways:

  • U.S. consumers are expected to spend an average $136.57, down from last year’s record-high $146.84. Total spending is expected to reach $18.2 billion, down from $19.7 billion last year, which was also a record.
  • Also popular this year are “gifts of experience” such as tickets to a concert or sporting event, a gym membership or an outdoor adventure. While 40 percent of consumers want an experience gift, only 24 percent plan to give one.
  • Consumers plan to shop at department stores (35 percent), discount stores (32 percent), online (27 percent), specialty stores (18 percent), florists (18 percent), and local small businesses (15 percent).

“U.S. consumers are expected to spend an average $136.57, down from last year’s record-high $146.84. Total spending is expected to reach $18.2 billion, down from $19.7 billion last year, which was also a record.”

https://www.qsrmagazine.com/news/consumers-will-spend-182-billion-valentine-s-day

Commentary

Nima, a new device that could be a life saver for those afflicted with Celiac. This new device allows the user to place a sample of food into the test machine and determine whether or not the product has gluten in it. Nina has already tested certain foods labeled gluten free to find that it actually does contain gluten. Now this could be a skewed test or it could be a sign that producers aren’t being completely honest. Nima could be a saving grace for those with sever Celiac, and is a new front on the allergen and scientific community.

Key Takeaways:

  • Nima is the first to market, but other similar sensors are in development, like the Tellspec, which is still in beta test. Hand-held consumer devices capable of detecting other food allergens — peanut, dairy and tree nuts — could come next.
  • Celiac disease affects one in 133 Americans. A much-larger number of people—somewhere between 0.6 to six percent of the U.S. population—claim they have “non-celiac gluten sensitivity,” or NCGS.
  • Enter the Nima. It’s a tabletop testing device that can detect the presence of gluten down to the fewer than 20 parts per million standard set by the Food and Drug Administration. While accurate, this pocket-sized unit is neither fast or cheap.

“Nima is viewed as a godsend by some celiac suffers and those who identify as gluten-sensitive. But the practical aspects of its use in a restaurant setting could raise several issues for operators.”

http://www.restaurant-hospitality.com/trendinista/gluten-free-diners-new-mantra-trust-verify

Commentary

The Starbucks mobile ordering and pay app was a great idea but is causing income customers to leave the overcrowded lines without making a purchase. It is likely other restaurants will also stumble while adapting this technology. The biggest problem with this technology is you must have enough staff that is well trained and efficient in doing the job.

Key Takeaways:

  • The popularity of Starbucks’ mobile ordering and pay app hampered sales last quarter, but the coffee giant isn’t likely to be the only restaurant chain that will stumble as it adopts the promising technology.
  • For Starbucks, mobile transactions spiked throughout its U.S. stores last quarter, with 1,200 of its locations experiencing a 20 percent jump in mobile pay and ordering during peak hours.
  • Starbucks has begun brainstorming its own solutions to ease the bottlenecking, but restaurant analysts and consultants have their own suggestions.

“Mobile order and pay apps promise more convenience for customers and restaurant staff alike. However, few chains are equipped to deal with patrons speeding through the checkout.”

http://www.restaurantnews.com/what-restaurants-can-learn-from-starbucks-mobile-stumble/

Commentary

There are many lessons that food service managers have learned from their worst bosses. One lesson is never to hire someone that always says yes. Those people do not add much, if they are always agreeing with everyone. You also must tackle issues head on. No sweeping anything under the rug.

Key Takeaways:

  • When a former supervisor of Brian Hickey’s decided not to confront an underperforming employee, Hickey, an area manager for Greenville County Schools in Greenville, S.C., saw that avoidance leads to bigger challenges.
  • Julaine Kiehn, campus dining services director at the University of Missouri in Columbia, says she learned early in her career to share as much information with team members as possible, from department happenings to systemwide news.
  • Sam Cross, general manager at Wichita State University in Wichita, Kan., learned to adopt a people-first mentality from his positive and negative experiences with leaders.

“An agreement between Mayo Clinic and a local branch of the Service Employees International Union has been reached after two union votes that took place over the last 10 days, Post Bulletin reports.”

http://www.foodservicedirector.com/managing-your-business/managing-staff/articles/6-lessons-foodservice-managers-learned-from-their

Commentary

It looks as though millennials are shaping the food industry. It turned out from the studies that people aged 18-34 were influenced by the food culture around them. That will no doubt shape the food industry for years to come. A lot of young people love to explore culture through food.

Key Takeaways:

  • To craft the survey, the Y-Pulse team engaged with foodservice experts who regularly participate in trends surveys, but also included creative experts who work in important lifestyle industries such as fashion, architecture and fine arts.
  • Influential Foodie Culture—Today’s food-centric culture has given rise to food halls, fancy food emporiums and food festivals that offer fully immersive experiences.
  • Foodservice operators will see a continuation of this trend, both in dining experience and innovation in global flavors.

“In a study examining dining experiences of millennial consumers (18 to 34 year olds), Y-Pulse was able to dig deep into what drives the same consumer to very different types of food experiences outside the home.”

https://www.qsrmagazine.com/news/study-millennials-continue-shaping-food-industry

Commentary