Category: Commentary

Food safety is by far the most important aspect of working in the public food industry, and the process of training new employees should be reliable and diligent. It is important to train seasonal staff with the same time and consistency as full-time workers in order to maintain proper levels of organization and the adherence to food safety guidelines. When you spot someone engaging in a practice that is not permitted, take the time to retrain them in order to prevent future mishaps.

Key Takeaways:

  • New employees should be trained in food safety protocols over and over again.
  • If a worker is trained to run a cash register but not to handle and prepare food, then don’t give that worker food-prep duties.
  • Be sure employees are aware of general best practices, such as handwashing and personal hygiene.

“Just one mistake by an untrained employee can cause a foodborne illness outbreak at your restaurant.”

Read more: https://www.restaurantnewsresource.com/article100937.html

Commentary

Many consumer loyalty programs are still based on utilizing old-fashioned punch cards in order to accumulate a certain number of indentations before they are eligible for specific rewards. This system is beginning to be quite outdated, and more and more corporations are looking into eWallets instead. eWallets give you the opportunity to redeem coupons and loyalty points in a much more user-friendly way due to it being easily accessible. It also gives consumers a way to keep track of their spending history so that points are never lost.

Key Takeaways:

  • eWallets keeps track of transaction history so that consumers always have proof of points.
  • The traditional punch card system is a bit outdated and not too user-friendly.
  • Loyalty and other rewards are more easily redeemed when it comes to using an electronic loyalty program like eWallets.

“Restaurants today are searching for effective and innovative approaches to build a strong and dependable loyalty base. However between low consumer adoption and the financial challenges these programs can present, there is a significant opportunity to make these programs more effective. So how can you, as restaurant operators, best implement and capitalize on loyalty programs so that they move the needle for your business?”

Read more: https://www.qsrmagazine.com/outside-insights/tips-bolster-loyalty-programs-through-ewallets

Commentary

More people are turning to preparing meals at home than from eating out. This is due to several contributing factors. The first being cost, it is simply cheaper over all to prepare meals at home rather than eat out. Second, with online meal kits becoming popular, even the novice cook can make a great tasting meal in a few simple steps. Truly an evolution of the ages for the old TV dinner. Entertainment plays a large roll in people staying home and cooking as well. With so many entertainment options being very affordable and accessible, most people find it a cost effective manner to save money without compromising entertainment value. Last, but certainly not least, after the last few years of controversy over what is in our food, more people want a hands on experiance in order to know what they are eating.

Key Takeaways:

  • Americans are eating more meals at home than they have in the past.
  • Despite increases in food-service spending, Americans are not eating out more frequently.
  • Part of the increase in at-home meals is due to the popularity and advancements in meal-prep products.

“U.S. consumers are increasingly eating and preparing their meals at home, contrary to recent news reports that they are eating at restaurants more based on an uptick in foodservice spending, reports The NPD Group, a leading global information company.”

Read more: https://www.qsrmagazine.com/news/consumers-favor-home-meals-over-restaurants

Commentary

Fast casual restaurants have been steadily growing when it comes to bringing in more and more consumers and profit each year. The industry has grown over 7% in the past five years, and it is expected to grow another 6% before the next five years is over. There was a small stint in which the casual dining industry showed a slight decline at 4%, but now they are back up and running and bringing in the same substantial amount of customers.

Key Takeaways:

  • Fast casual traffic has risen 6% annually in the last five years.
  • Customers between the ages of 18-24 account for a huge amount of fast casual numbers.
  • Fast casual gives customers, quick service, a pleasant atmosphere and high quality food.

“As much of the U.S. restaurant industry continues to struggle with sluggish customer visits, the fast casual channel continues to grow.”

Read more: https://www.qsrmagazine.com/news/study-fast-casual-traffic-only-segment-grow-last-5-years

Commentary

Keith Hertling has written a new book called “Life Lessons in Leadership, Coaching and Culture” that shares what he has learned over 15 years as an executive for Jersey Mike’s and as a longtime gun owner and coach for Special Olympics athletes and high school basketball players. Proceeds from the book will go to UB4ME, an organization that works with employers to create jobs for people with autism, and to the Monks of St Benedict Abbey, who helped inspire Keith and teach him important lessons.

Key Takeaways:

  • The Vice President of Jersey Mike’s is regarded by others as determined and dedicated.
  • Hertling has coached special Olympians and even opened a chain of gyms.
  • Hartlng offers valuable advice on how to lead and find success in his book and website.

“This guide for business owners, managers and employees, provides insights on creating a leadership and culture plan, inspiring teams to rethink how they approach work, conducting interviews and hiring the right staff, and adapting tactics to different learning styles.”

Read more: https://www.qsrmagazine.com/news/keith-hertling-publishes-book-leadership

Commentary

Entrepreneur magazine regularly creates a list that honors the top-performers in their respective food franchise categories. These include such categories as Asian food purveyors, full-service restaurants and sandwich shops. The competition is intense with the magazine utilizing 150 data points to finalize their ultimate selections.

Juice it up! recently had the thrill of getting to the top of the magazine’s list in the category of smoothie, raw juice and super fruit bowl franchise hitting the coveted number three spot. The win follows the Juice It Up! acquisition by SJB Brands Inc. last winter. Post-acquisition, the juice franchise experienced a total menu-redo, focusing on creating truly delectable, yet nutritious offerings, with a high degree of ingredient transparency. So, the recognition has proven to be a timely pat on the back, proving that all of the work was indeed worth it.

Key Takeaways:

  • Juice it Up finished third in Entrepreneur magazine 2018 list of the best food franchises.
  • Juice it Up has had a busy year, getting new owners and redoing their menu.
  • The company based in Orange County, California provides healthy drink options for its patrons.

“This list recognizes the top 200 food-based companies, ranked within their respective categories, (such as Asian Food, Full-Service Restaurants and Sandwiches) based on data submitted for Entrepreneur’s Franchise 500® ranking.”

Read more: http://www.restaurantnews.com/juice-it-up-ranked-third-smoothie-juice-franchise-by-entrepreneur-magazine-061918/

Commentary

Customer loyalty is the life’s blood of any quick service restaurant, especially smaller, local businesses. You need Top-of-Mind recognition of your brand that makes you the first place customers think of when they are hungry. Send new customers emails introducing your restaurant and your people, and thanking them for their patronage, and then continue to ply them with lots of specials and promotions for different days. Try to make your restaurant a center of the community to help draw in regular gatherings of people.

Key Takeaways:

  • Consistent communication with customers can strategically impact spending habits and increase revenue. It is easy, quick and the least expensive loyalty boosting strategy.
  • Consistent communication involves sending purposeful emails and evoking the emotional and functional benefits of a brand through email, social media or face-to-face.
  • Let your emails and activities show appreciation for your customers because happy, satisfied and informed customers are the best tool for marketing.

“The saying “You only have one chance to make a first impression” holds true. And, once that impression is made, it’s very hard to change it. It’s extremely important to send an email to new customers saying hello and thank you.”

Read more: https://www.qsrmagazine.com/outside-insights/5-tips-design-loyalty-boosting-communications-strategy

Commentary

Wendy’s has continued its long tradition of poking fun of competitors on Twitter, with a social media presence that is much snarkier and more pointed than the bland pronouncements of many rewstaurant twitter feeds. Wendy’s Twitter team of Wendy’s PR employees and ad agency staffers especially enjoy mocking competitors’ use of frozen beef with the shamelessly silly use of ice puns. The company has managed its Twitter feed with a unique voice that many corporations only hope to mimic, although it is more “traditional” on other platforms.

Key Takeaways:

  • Wendy’s has become well known for the snarky, irreverent tone of its Twitter account, which is very different from the somewhat staid accounts of its competitors.
  • The Wendy’s account often posts tweets poking fun of its competitors, often with ice-related quips to mock their use of frozen beef.
  • Wendy’s Twitter account is run by a mix of ad agency and Wendy’s employees, and its tone is distinct from the company’s other social media.

“At the heart of the burger chain’s branding strategy is one central tenet: the people at Wendy’s are serious about the food, but not themselves. Loredo says the roots of that approach are traced back to the portrayal of Wendy herself, a lighthearted, pigtailed kid.”

Read more: https://www.qsrmagazine.com/exclusives/wendys-roasts-its-way-social-media-stardom

Commentary

The growing and trendy juice-smoothie-bowl category encompasses a variety of new ways to incorporate fresh fruit into your diet while on a busy schedule. Juice and smoothie bars were a $2 billion industry last year, and offer a growing variety of treats that mix sweet and tart flavors from a variety of common produce as well as more exotic offerings like cactus fruit and açaí. Another growing category is bowls, which feature a mix of common and rare fruits with elements such as coconut milk, almond butter, green tea, Maca root and granola to make a quick but healthy treat.

Key Takeaways:

  • The juice and smoothie bar industry alone was worth over $2 billion last year, and the wider juice-smoothie-bowl sector is expected to continue to grow.
  • Ingredients used in juices and smoothies include common produce like apples and bananas as well as rare ingredients like pitaya, Maca root and açaí.
  • Preservation of leftover ingredients in a safe way that preserves nutrition is one of the major challenges facing juice and smoothie bar owners.

“Juice brands started to spring up 20 years ago as the health craze took off and Americans sought more convenient ways to consume beneficial nutrients. The movement thrived on the cold-pressing technique to juicing, which eliminates the juice’s exposure to heat and air, allowing it to retain nutrients.”

Read more: https://www.qsrmagazine.com/menu-innovations/how-leverage-fruit-your-menu

Commentary

A new collaboration between Placed, Kantar and Inscape is using data collected from 8 million Visio internet-connected TVs and over 350 million location enabled mobile devices to analyze the relationships between TV ads for over 100 brands on over 100 channels and real-life store visits. Simply put, the goal is to determine what types of TV ads are most likely to result in someone actually going into a store. Different products and services can track how the utility of their ads changes on different days of the week, different time slots and different networks.

Key Takeaways:

  • Placed, Inscape and Kantsr are collaborating on a project to analyze data in order to learn what kinds of ads are most likely to result in a real world store visit.
  • The project involves using Vizio internet-enabled TVs and over 350 million location-enabled devices to associate ads with people actually going into stores.
  • Some channels, like Food Network and Golf Channel, are better at turning ads into visitors, while factors like time and day of the week are also important.

“Placed Attribution for TV will launch with a free preview period from June 13 to June 29. This preview period, will give the public direct access to reports on ad impressions and store visits across 100 brands, 340-plus TV campaigns, on 100-plus networks.”

Read more: https://www.qsrmagazine.com/news/placed-reveals-how-tv-can-affect-store-visits

Commentary