Premier Food Safety® - Food Safety Certification Posts

Seafood chains have always represented the smallest percent of fast casual food options in the restaurant industry. Some of it may be cultural, with options like lobster and haddock simply being the sort of food one eats with a tablecloth and wine. Some of it can be traced to cost, as seafood supply and prices are far more volatile than say that incurred by say a menu of pasta dishes, thereby making a staple like Long John Silver’s a near anomaly in the food biz.

It ‘s changing though, in large part due to the deconstructed sushi trend that has made the masses consider casual, yet attractive, seafood options in a new light. By creating a wedge into the fast casual marketplace, Poke dishes are leading the way for more traditional seafare to latch onto the trend.

Key Takeaways:

  • Seafood food trucks and casual dining establishments are making a comeback
  • Pokaeatery is one restaurant that has capitalized on the trend of seafood being a leaner, healthier choice for protein
  • such eateries have incorporated global flavors to attract the culinary curious as well as traditional dishes, which keep customers coming back.

“With fast casuals diving into the fray, seafood options in the limited-service restaurant industry are going upscale.”

Read more: https://www.qsrmagazine.com/menu-innovations/seafood-rides-fast-casual-wave

Commentary

Due to a changing wage landscape in the U.S. and Canada, fast-food franchises will be facing some steep financial challenges in the short- and long-term. As of January 1st of this year, 20 states have initiated minimum wage increases, including Maine and Alaska. In the Canadian provinces, there is a similar trend. While some feel the way to mitigate mandatory wage increases is by raising prices, the fast-food industry is a very competitive market and consumers can just choose to go elsewhere. To survive and thrive, restaurants will have to be flexible by leveraging their purchasing power and adapt new technologies quickly in order to cut their hidden costs.

Key Takeaways:

  • Very visibly, this year, starting in January, in the U.S., twenty states have instituted minimum wage increases, as have already numerous Canadian provinces.
  • Old and new franchises are going to have to cope in a business world where the financial markets are showing volatility such as has not been witnessed since the last big recession in 2008,
  • Many franchises are concerned, because it’s clear that the cost of the new wage hikes will not be successfully offset by price increases.

“The wage landscape is changing in both the U.S. and Canada and with more quick-service restaurants estimated to enter the market in 2018, franchisees will face new challenges that is going to make 2018 and beyond extremely competitive.”

Read more: https://www.qsrmagazine.com/outside-insights/how-franchises-can-survive-minimum-wage-hikes

Commentary

Within the quick-serve restaurant industry, the focus of restaurateurs has spread far beyond just the food and service. Discerning customers are also concerned about their impacts on the planet, and operators must keep in line or get left behind. Major points of focus include reduction of food waste, which is a huge issue from an environmental impact, as well as a budget-buster. Additionally, energy use and treatment of cooking oil are factors which wise QSR owners should keep in mind to stay green.

Key Takeaways:

  • QSR operators always need to be on top of the newest trends, and a major one in 2018 is eco-friendliness.
  • For starters, a major point of contention with customers is reduction of food waste.
  • Moreover, cutting down on the amount of wasted food will go right to your bottom line, so everyone benefits.

“To hear Field Failing tell it, building a sustainable restaurant is more about the journey than it is about the destination.”

Read more: https://www.qsrmagazine.com/sustainability/what-it-means-go-green-2018

Commentary

The technological and digital era that has erupted in recent years with the advent of new devices and software has left many industries wondering what their landscape will look like in the coming years. One of these that has since re-emerged due to a clear need for them, is that of kiosk demand for quick services, which can apply to a wide array of industries that may find themselves having long wait times in their traditional locations.

Key Takeaways:

  • Quick service restaurants are seeing a lot of changes in their business models thanks to technology.
  • One of these is the replacement of human agents and cashiers with self-serve kiosks.
  • These ordering kiosks actually feel more intuitive and easy to use for customers who have now become used to 24/7 digital interaction.

“Customers are eager for the technology, especially in an industry where convenience sits on the throne above all others.”

Read more: https://www.qsrmagazine.com/technology/study-kiosk-demand-rise-quick-service

Commentary

Every year brings with it new trends in the restaurant industry, and 2018 is no different. Quick-serve establishments need to keep an eye out and remain apprised of the top changes coming their way. These include a trend towards customization, coupled with convenience in the form of mobile ordering or instant pick-up. And, customers are looking for a true services experience, as well as high-quality ingredients. A tall order to be sure, but success will come to restaurateurs that can fill it.

Key Takeaways:

  • Every year brings with it new trends in the restaurant industry, and business owners need to be aware of them.
  • One of the biggest trends for 2018 is focused on customization: allowing the customer to build exactly what they want.
  • Another, however, is much more low-tech: customers are seeking out good service and an irreplaceable human element.

“Kiosks and other convenience-driven innovations are the wave of the future.”

Read more: https://www.qsrmagazine.com/outside-insights/5-trends-restaurants-can-t-afford-ignore-2018

Commentary

The restaurant industry, despite being one of the most prevalent and established businesses in the country, is always looking to new innovation, and in particular to the embrace of technology. And one of the biggest opportunities to leverage technology is in POS systems – tying the front of house to the back. NorthStar has been leading the way with their innovative, tablet-based POS offerings, which have landed at famous and respected restaurants all over the country.

Key Takeaways:

  • The restaurant industry is one of high competition and low margins, and as such, restaurateurs are always looking for ways to gain and advantage.
  • One of these key areas is in leveraging technology, especially in the link between the front of house and the kitchen.
  • NorthStar has been a leader in this regard, offering innovative POS systems base off of tablets and which have seen success around the country.

“For nearly seven years, restaurant operators across the country have turned to NorthStar point of sale system to better manage operations, streamline data capture and offer remote visibility of their restaurant.”

Read more: http://www.restaurantnews.com/new-york-restaurants-look-to-northstar-innovative-point-of-sale-solution-to-manage-operations-030118/

Commentary

Prix-fixe menus are a great addition to any restaurant’s offerings, and are attractive to restaurateurs because of their inherent features, guaranteeing a high check size for each diner. However, there are some things to keep in mind before moving forward. First, think about how to use prix-fixe offerings strategically, such as at lunch and on holidays. Secondly, don’t overconstrain yourself in your menu offerings – even with a set menu, still offer some opportunities for diners to customize, and for you to upsell in the process.

Key Takeaways:

  • Prix fixe menus can be a great addition to a restaurateur’s repertoire – if they are used wisely.
  • Since few restaurants can support a most to only prix fixe offerings, a better idea is to utilize them during lunch and holiday periods.
  • Additionally, supplement the fixed menus with some opportunities for creativity and upselling on behalf of the guests.

“Typically offering a 3-course combination consisting of an appetizer, entrée and dessert, the prix fixe menu was initially employed to draw in customers during a sluggish economy.”

Read more: http://blog.etundra.com/in-the-restaurant/prix-fixe-menus/

Commentary

We all love a French fry. But, sometimes the tried and true can bore a palate. Qsrmagazine.com has found three dishes that build on comfort food basics and ethnic good staples in order to create some really different and delectable sides.

The Chickory’s Street Corn takes iconic American and Mexican street grub and fuses the two together, with ingredients like, chipotle peppers, Adobe seasoning, corn on the cob, jalepenis, lime juice and parmesan cheese. A healthy couscous salad, created by the Hummus & Pita Co., uses carrots corn, feta cheese, Kalamata olives and couscous. Lastly, but no less deliciously, The Daug Haus has chosen to elevate the lowly but yummy tater tot of our collective childhoods with a rainbow of fun and adult toppings, such as chipotle, aioli and miso ranch.

Key Takeaways:

  • The Chickery’s Street Corn has created a twist on the staple that fuses the classic American and the Mexican varieties of the street food.
  • The Hummus & Pita Company’s couscous salad is a lovely and delicious side that features couscous, corn, carrots, Kalamata olives and Feta cheese.
  • Daug Haus’s loaded tots reinterprets the childhood fast-food, giving it a new grownup palate-pleasing profile with mature toppings, like aioli, miso ranch, garlic and spicy basil flavor.

“We were able to create a standalone side without going beyond our current ingredients that we have on hand.”

Read more: https://www.qsrmagazine.com/menu-innovations/3-sides-are-way-more-interesting-fries

Commentary

Nothing can slow down the operators of a quick-serve restaurant faster than dealing with a safety issue and possible legal or insurance liability. As such, a QSR operator’s focus needs to be on safety at all times. Within the footprint of the restaurant, take all possible precautions, from equipment placement to footwear selection. Then, be sure to work with an appropriate insurance agency to ensure that you are provided with coverage for all relevant facets of your business.

Key Takeaways:

  • Restaurant operators need to have their full focus on safety, one of the most critical aspects of their businesses.
  • According to industry research, ever dollar invested in safety measures yields a 4-fold return in saved expenditures.
  • Start with the basics – safe equipment, non-slip shoes, etc. – and then work with your insurer to make sure that the big things are covered.

“One in 20 on-the-job injuries and illnesses worldwide occur at eating and drinking establishments, according to a study by Cintas Corporation. For every $1 spent on safety programs, businesses can save $4–6 from costs associated with injuries and fatalities.”

Read more: https://www.qsrmagazine.com/outside-insights/never-take-shortcuts-restaurant-safety

Commentary

Restaurant owners often wrestle with the idea of taking venture capital in order to grow their business. Maria Empanada, owner of Studio Candela, an Argentinian restaurant in Denver, decided to take the plunge. With the help of a consultant, she secured approximately 3.5 million dollars in Series A funding from a well-known venture capital firm in Colorado. With the additional funding, Empanada plans on growing from three locations to seven. Without this level of funding, she would never have been able to grow the business this aggressively on her own. According to Dennis Monroe, Chairman of a premier Minneapolis law firm that specializes in financing multi-unit franchises, there’s currently an increased interest in “greener” restaurants by venture capitalist firms.

Key Takeaways:

  • Research gathered from the financial data company, Pitchbook, shows that while capital investment dollars have skyrocketed, the actual volume of investments has taken a dive.
  • Because venture capital investors expect speedy growth, more cautious entrepreneurs may wish to seek other avenues of funding.
  • Venture capital firms are interested in proven businesses that have their legs under them, which is why new businesses often need to start their funding with friends and family.

“Monroe also sees renewed interest in the restaurant space from nontraditional investors.”

Read more: https://www.qsrmagazine.com/finance/venture-capital-right-your-restaurant-concept

Commentary