Category: Commentary

According to the US Census Bureau up to half a million seasonal restaurant jobs are created every summer. The part year workforce can cause issues for the hiring business in way their workforce is managed.

Common oversights include: not placing seasonal employees in the right category for regulatory and IRS reporting which can result in significant fines; restaurant owners are required to declare all compensation, including cash payments to the IRS; employers are also responsible for providing their temporary workforce with a safe work environment which can be extra challenging in the busy summer months.

Key Takeaways:

  • Seasonal workers could make the difference for various restaurants in the area. Around one third of workers are part time employees.
  • They need to be properly classified to start their work on site. The manager can take the lead when it comes to these professionals.
  • Accurate reporting for the payroll will be another valuable step to take. Safety training will also be important for these seasonal workers.

“The restaurant industry hires roughly one-third of all working teenagers in the U.S., many of whom have never held a job before.”

Read more: https://www.qsrmagazine.com/outside-insights/facts-you-need-know-when-hiring-seasonal-workers

Commentary

Restaurant start-up entrepreneurs are turning to creative ways to get their start in the food service business.

Franchise opportunities abound and many entrepreneurs are choosing this lower-risk route into the business, leveraging the established systems and brand recognition that comes in exchange for their royalty payment.

For a low cost start-up others are choosing to jump onto the food van trend giving them a restaurant on wheels.

And then on the leading edge of the latest trend is a hybrid of a restaurant and food truck – the food stall, where someone else provides the venue, marketing and customers and food operators turn up to sell their meals in a market style environment.

Key Takeaways:

  • Smaller chain franchises can be an easier way to start in the business for those who are new to it
  • Food trucks are a good option for those just starting out
  • Being a vendor in a food hall is a good way to start out at a lower cost

“Franchises are increasingly attractive as chains pivot toward being more tech-savvy and quality-minded.”

Read more: https://www.qsrmagazine.com/finance/tips-bootstrapping-your-first-restaurant

Commentary

People are so quick to blame millennials for things these days. But that is not fair as they have a lot to offer. People are discovering that they know a lot about the restaurant industry. Since millennials and generation Y are a big part of most restaurant customer bases it is great to have them as employees as they know what people want and what they are looking for. They have great and innovative ideas as well.

Key Takeaways:

  • Millennials challenge ideas, which brings fresh perspectives and creativity to restaurants
  • The technology skills of millennials can help bring restaurants into the digital age
  • Millennials want to be trusted, and are willing to work through conflicts

“Reese is just one of thousands of millennials finding success in the limited-service industry, and DiPaola credits many of Dat Dog’s accomplishments to employees like him.”

Read more: https://www.qsrmagazine.com/human-resources/why-millennials-are-new-lifeblood-restaurants

Commentary

Starbucks is now introducing Congo Coffee as their latest beverage. Congo Coffee comes from the Democratic Republic of Congo, and it wasn’t always easy to get. Market access decreased during wars, making their coffee impossible to purchase. A peace deal was signed in 2013 allowing the stability of the coffee to grow again. During this summer Starbucks will now be offering a new Congo Coffee to customers. Purchases can be made online or in-store while supplies last.

Key Takeaways:

  • Stability is returning to the DRC and coffee production is returning.
  • Starbucks R&D team has been using this coffee to create a new beverage with a silly name.
  • Starbucks pays for subtle advertisements that read like articles but aren’t. Despite this, it was interesting to read.

“The Starbucks Reserve Roastery has been a source of innovation and inspiration since it opened in 2014, from Affogato to Whiskey Barrel-Aged Cold Brew.”

Read more: https://www.qsrmagazine.com/news/congo-coffee-introduced-latest-roastery-beverage

Commentary

For the past few years there has been a trend towards rapid menu expansion for more diverse foods in the American quick service style restaurants. Demand has grown with the public’s ever expanding knowledge of the ancient grains such as quinoa, buckwheat, sorghum, etc. Foodservice providers have taken notice and are serving up options to meet the demand. Some of the reasons these grains have been popular with chefs is their adaptability to be used in other dishes, such as breakfast bowls, burritos, pilaf blends and other places whole grains are used. With the ever expanding and changing American diet, there is no doubt that grains are a new staple of quick service restaurants.

Key Takeaways:

  • Quinoa, brown rice, farro and sorghum are being served regularly in many restaurants
  • Blending new grains with more familiar ones is the best way to introduce them in menus
  • Grains should not be served after 48 hours because they begin to lose freshness and moisture

“Right now, salads and bowls are taking over everything. Everyone is doing those because of their popularity and their ease.”

Read more: https://www.qsrmagazine.com/menu-innovations/why-grains-are-taking-quick-service

Commentary

Recent culinary and eating trends are causing vegetables to become the primary dish at non-vegetarian restaurants. Some chefs, such as Josh Eagleton, are closing down their old practices of meat-based restaurants and opening restaurants where only vegetables are the center of attention in the main course. For example, his new restaurant offers main courses where customers can choose between five vegetable varieties. Many companies are now backing the vegetable initiative, some of which help restaurants improve their menus with vegetables.

Key Takeaways:

  • Diners are eating less meat and many chefs are serving more veggies as a result.
  • For health and environmental reasons, people are reducing the amount of meat they eat.
  • Vegetable dishes are being treated as main courses instead of just sides.

“The Sustainable Restaurant Association (SRA) says its More Veg and Better Meat initiative is in response environmental concerns over meat consumption and the growing number of flexitarian diners in the UK.”

Read more: http://www.bighospitality.co.uk/Trends-Reports/Top-chefs-put-vegetables-centre-stage-as-diners-eat-less-meat

Commentary

Technology has affected every industry and with new apps and sites that cater to mostly Millennials looking fir takeout, virtual restaurants are beginning to crop up, establishments that have no dine in service but function strictly by deliveries. If you own a restaurant, it’s a good idea to begin catering to these customers. Before you begin, there are some things you need to consider. Find out here how to make money utilizing food delivery technologies.

Key Takeaways:

  • The rapid growth of dining out trends represents a major opportunity for profit, as long as businesses know how to capitalize on it properly
  • For maximum efficiency, consider changing the layout of your restaurant to separate the dining-in area and the takeout area
  • The rise of takeout dining has reversed normal consumer trends related to weather, as now businesses can expect a boom in sales when poor weather hits

“Green Summit appears to have hit the bull’s-eye in the Zeitgeist of today’s restaurant world—offer to-go and delivery or die.”

Read more: https://www.qsrmagazine.com/outside-insights/3-ways-capitalize-premises-boom

Commentary

Umami is a flavor that is almost often craved, but so difficult to understand, let alone implement into a dish. Many renowned chefs even have difficulty with the umami balance, and must be in search for how to achieve this flavor. One of the ways that the umami factor can be attained in a dish is through the use of preserved lemons, which provide a unique flavor that imitates the umami craving that so many have during meals.

Key Takeaways:

  • Preserved Lemons can add strong Middle Eastern and Moroccan flavors to dishes
  • Preserved Lemons take three to four weeks to cure, but will last a long time after preparation
  • All that is required to prepare the dish are mason jars, salt, and the lemons

“A seemingly ordinary pasta dish suddenly became extraordinary with the addition of one simple ingredient.”

Read more: http://blog.etundra.com/recipe/lets-talk-umami-factor-preserved-lemons/

Commentary

Al fresco dining is a trend that is gaining in popularity especially with the advent of outdoor pizza ovens and other outdoor cooking hacks that can draw in business. Before you decide to offer al fresco dining, there are things you need to know and do. From planning and permitting to safety and regulations, everything you need to consider is explained in this article. You can decide if you have the ability to offer al fresco dining as well as the steps you have to take to start doing it.

Key Takeaways:

  • In some cases, it is possible you will need to acquire commercial licensing permits so it is best to check with local authorities before installing an outdoor oven
  • It is also important to consider fire regulations and smoke control areas prior to the installation of an outdoor oven
  • Before installing an outdoor oven, it is also wise to consider local noise regulations, the contents of your property lease, and building regulations

“The proliferation of outdoor commercial cooking, exemplified by the outdoor pizza oven, has brought a new culinary dimension to many pubs, restaurants and hotels.”

Read more: http://www.bighospitality.co.uk/Business/6-steps-to-take-for-outside-commercial-cooking

Commentary

There are 6 keys to building a great hospitality program. It does not take a lot to make a customer’s day. A complimentary ice cream, or a warm greeting might be just what a customer needs to turn them into a loyal patron. Operators have even said that people that go the extra mile for their patrons, will gain a lot in return. People love when you go the extra mile for them. Sweating the details is the main key.

Key Takeaways:

  • Businesses that want to turn casual customers into dedicated repeat visitors understand the necessity of ‘sweating the details.’
  • One hamburger chain insists on proper English and a specific tone when greeting customers.
  • One pizza place was able to set itself apart by pairing with a craft beer establishment, to offer eaters local brews with their pies.

“Something as simple as a complimentary ice cream or a warm greeting might be enough to turn a casual customer into a loyal one.”

Read more: https://www.qsrmagazine.com/guest-experience/6-keys-building-great-hospitality-program

Commentary