Category: Commentary

We live in a society of grab and go with everything, we don’t like to wait and patience is no longer a virtue that most have. Businesses are catering to that by allowing customers to order directly from their phones or by voice commands. That being said, it will make grabbing food or your favorite coffee order for your business meeting a lot faster. Once this is more established, soon businesses will have a problem if customers are not able to order online.

Key Takeaways:

  • Within 3 years, all regional and national quick serve food should have mobile ordering.
  • Mcdonalds recently announced intention to have mobile ordering and curbside pickup.
  • There is an added complexity which is forecasting not only foot traffic but also mobile orders due to traffic flow.

“The whole world of fast-food ordering options—from mobile ordering to in-store kiosks and from delivery to curbside pickup—is arguably growing at a pace unrivaled since the drive-thru explosion that began way back in the late 1970s.”

Read more: https://www.qsrmagazine.com/ordering/why-biggest-brands-are-all-digital-ordering

Commentary

Growing up in the restaurant industry, Yoav and David Adir were ecstatic to be approached by a television executive just three months after starting their own business. Their restaurant, The Carving Board, was featured on the Travel Channel’s “Sandwich Paradise” and their popularity within the Los Angeles area has only blossomed since then. Another television appearance, this time on Food Network, further boosted their appeal and they are currently slated to open four locations in Dubai and are pursuing opportunities in the States as well. The Carving Board currently has three locations.

Key Takeaways:

  • Adir’s decision to get on a segment on Travel Channel’s “Sandwich Paradise” attracted a lot of new customers.
  • They started creating their menu by looking at comfort foods that they loved to eat.
  • They wanted a franchise, so had exact recipes for everything and do inventory every week.

“In 2007, Adir was working at The Cheesecake Factory when he decided he needed a break from restaurants. Three years later, he was itching to return but didn’t want to work for anybody else. The heart of the recession influenced the brothers to create a concept designed around a $10 price point.”

Read more: https://www.qsrmagazine.com/fast-casual/how-chance-encounters-created-exciting-sandwich-franchise

Commentary

If you are a business entrepreneur who wines and dines a lot, you might consider getting a wine locker at a participating restaurant.

Actually anyone who loves to have wine during dinner out can have their selected wines on display in their wine locker, replete with an appealing display case and a fancy plaque that can be designed to advertise your business in an unobtrusive way.

One restaurant that offers wine lockers is Strega Prime in Woburn, Massachusetts. General Manager Romeo Carrafa says a patron can buy their favorite wines in advance and store them in their own wine locker so that the wines will be made available whenever the patron comes to the restaurant to dine. Since the wines already will be available and visible in one’s wine locker one will not need to buy wine each time one returns to the restaurant. In Orlando, Fla. one can lease a wine locker at Christner’s Prime Steak & Lobster for five hundred dollars at the annual rate.

The wine locker lease arrangement works well for the restaurants too. A restaurant that offers the service can keep its wine inventory smaller and less costly. It also can increase the number of people who return to the restaurant for wining and dining.

Key Takeaways:

  • You may not come across wine lockers very often, but their numbers are growing.
  • In-house sommeliers, bartenders and managers personally help wine locker owners select, purchase and store their selections.
  • At Christner’s Prime Steak & Lobster in Orlando, Fla., wine lockers can be leased for a flat annual fee of $500.

“Any guest who orders wine regularly at your restaurant can benefit from a wine locker.”

Read more: http://www.restaurant-hospitality.com/drink-trends/make-guests-feel-vips-wine-lockers

Commentary

Recent changes in the restaurant consumer market have prompted a spur in growth of revenues for independent restaurants. The millennial market, for example, favors local and small-scale businesses. Other influences like lifestyle entertainment such as television shows highlighting unique eating experiences are also prompting the shift away from chain restaurants. Social media is also a major factor in these recent shifts. With such trends many independent restaurants are striving to maintain and improve quality to continually delivery products and services above that of their chain restaurant competitors.

Key Takeaways:

  • Traffic at restaurant chains has been increasingly problematic in recent years, and has fallen at least 4.2 percent on a two-year basis in four of the past five months, according to MillerPulse.
  • One reason for the decline is that consumers are broadening their spending, especially at dine-in concepts where prices are higher.
  • To be sure, it’s difficult to truly get a handle on shifts in the independent market, and there’s some disagreement among experts as to whether independents are really gaining market share.

“This cannot be emphasized enough. Large chains can tout their local ingredients all they want, but they will have only so much credibility with consumers. Independents have no such problem.”

Read more: http://www.restaurant-hospitality.com/consumer-trends/5-reasons-independent-restaurants-are-winning

Commentary

When you own a commercial refrigerator, then you must plan to keep it well maintained and fix the product. You will have to make sure the product is safe from all dangers that they may present to people in the area. This guide tells you everything you need to know about fixing and maintaining common issues that owners will be faced with. Do no waste time or put off fixing any issue, no matter how small. In the long run it will save you money and time to keep it maintained and running properly.

Key Takeaways:

  • Don’t waste a lot of time, or money with help from Tundra Restaurant Supply!
  • Keep your product safe and out of the danger zone by maintaining and fixing your refrigeration units.
  • All you need is a tape measure, a bucket of hot water, and some elbow grease to get started
    with replacing your door gaskets on your refrigeration equipment.

“Keep your product safe and out of the danger zone by maintaining and fixing your refrigeration units. In this buying guide, we’ll show you how to fix common issues that come up with commercial refrigerators and the easy way to fix them.”

Read more: http://blog.etundra.com/infographics/buying-guide-commercial-refrigeration/

Commentary

Given that deep fried food is very appealing to a large portion of the population a commedcial deep fryer is considered an integral part of any restaurant kitchen. Tundra restaurant and supply has a large variety of fryers available and will aid you in selecting the appropriate deep fryer for you. This is useful due to the fact that deep fryers are also incredible versatile equipment items and can serve multiple purposes within the kitchen.

Key Takeaways:

  • The buyer’s guide can assist the restaurateur in making the right choice for them.
  • There are a wide variety of fryers, which can be overwhelming when deciding on the right one for your kitchen.
  • Every fully equipped restaurant kitchen should have a commercial deep fryer for versatility.

“Fryers are a great way to expand your menu items easily, not to mention that fried food is extremely popular with guests.”

Read more: http://blog.etundra.com/infographics/buying-guide-commercial-deep-fryers/

Commentary

Fast food restaurants are one of the largest industries in America, but they also provide a path to the American Dream. Which is the idea that if you work hard in this country, you will be able to achieve a great life. Many immigrants have found the in the United States, the way to the American Dream is to be in the food or quick service industry. Here you are provided with a group of immigrants who found their way to the American Dream from this industry and their stories.

Key Takeaways:

  • The American Dream—the idea that anyone can get ahead in the U.S. if they work hard to achieve it—has always been particularly poignant for immigrants seeking a fresh start in this country.
  • Here, we take a look at the stories of four immigrants who climbed the economic ladder and grabbed their own slice of the American Dream in the quick-service industry.
  • For folks coming here to this country, they feel this is an industry that opens the door and gives them the bridge to what it means to be a good citizen.

“At a time when U.S. immigration policy is poised for seismic changes under President Donald Trump, it’s important to recognize the enormous role immigrants have in foodservice—and to highlight the opportunities available to those from other countries.”

Read more: https://www.qsrmagazine.com/human-resources/quick-service-home-american-dream

Commentary

The time of the year that people love to eat strawberries is here and many chefs are offering their own unique presentations of this delicious fruit. Many examples of various strawberry desserts are presented and described in loving detail by the chefs that designed them. Strawberries are so popular this year that many chains are also offering various desserts made with them in their establishments as well. Even chefs; in areas where strawberries have not come in the season yet, are taking advantage of using other fruits that have to make desserts that look (texture wise) like strawberry shortcake.

Key Takeaways:

  • A sure sign that summer is imminent is the proliferation of strawberry shortcake on menus.
  • “With desserts, people want something that’s a little bit different,” said Anthony Alberin, executive pastry chef at Coffeemania, a Euro-Russian eatery in New York City.
  • At Halifax in Hoboken, N.J., pastry chef Stuart Marx adds height and an unexpected crunch to the summer favorite.

“Shortcake is resonating so strongly that some pastry chefs, like Amy Beeman of The Rieger in Kansas City, are finding creative ways to menu it even before strawberries comes into season near them.”

Read more: http://www.restaurant-hospitality.com/food-trends/chefs-celebrate-berry-season-strawberry-shortcake

Commentary

Restaurant operators should be directly in contact with consumers media to inform them about what the business is doing for sustainability programs. Most of the worlds consumers have this program at the top of their minds, when it comes to restaurants. One thing that many businesses are doing now is purchasing locally, such as buying from local farmers or fisherman. A large amount of consumers want to know that companies are doing their part in making sure that the world is a cleaner place. Informing the community that you remodeled with reclaimed wood is a small price to pay for positive feedback. In all the company needs to provide a positive impact with the community to be successful.

Key Takeaways:

  • National Restaurant Association officials outlined steps operators can take and how to communicate what they’re doing to customers.
  • “Knowing and stating where your food is coming from … is going to be a larger and larger factor for your bottom line,” he said.
  • Although such fish are harder to sell, Clark said it provided operators with the opportunity to engage with their customers and tell their restaurant’s story better.

“Abshire said the NRA’s annual What’s Hot survey found that chefs ranked hyper-local sourcing, environmental sustainability and locally sourced produce and seafood among the top 10 food trends in the industry.”

Read more: http://www.nrn.com/seafood-trends/how-restaurant-operators-can-implement-sustainability-programs

Commentary

Recent reports show declines in revenues for fast-casual dining restaurants. Examples of fast-casual dining include Panera Bread, Co., Chipotle, and Habit. Fast-casual dining has been popular in recent years as alternatives to traditional fast food restaurants. However, recent improvements to traditional fast food menus have siphoned off customers from fast-casual dining. The recent tug of war for revenues demonstrates that while demographic trends change, restaurant chains must continue to adapt to ever changing trends and changes.

Key Takeaways:

  • The fast-casual segment is supposedly a disruptive force in the restaurant industry, pulling consumers away from traditional chains while promising higher quality food and a faster service model.
  • But that disruption doesn’t mean fast-casual chains are immune from all the other issues afflicting the restaurant industry at the moment.
  • In a notably weak period for restaurants, the fast-casual segment was the weakest.

“In the first three months of the year, publicly traded fast-casual chains averaged a same-store sales decline of 1.6 percent.”

Read more: http://www.nrn.com/fast-casual/fast-casual-chains-are-getting-squeezed

Commentary