Encouraging news keeps coming for restaurant operators. Same-store sales were up 2 percent in January as the industry posted its eighth consecutive month of positive growth. January matched December’s growth, making those the best two months of industry same-store sales growth in more than three years. These insights come from
Increasing competition and customer expectations for consistent, quality service at restaurants makes getting people in the door more difficult than ever in today’s market. Competition created by new establishments and constant scrutiny via social media have raised the bar for service standards. Modern restaurateurs must react faster in order to
Breakfast is the fastest-growing daypart in foodservice, and as more full-service restaurants aim to capitalize on the trend, operators are taking a page from their quick-serve counterparts’ playbook. Americans today are constantly on the go. As time for cooking dwindles and delivery options increase, more and more consumers are choosing
From our friends at Nation’s Restaurant News – There are some things that remain constant, even as the calendar page flips to a new year. Talented workers will be hard to get (and keep), margins will be tight and customers will be fickle. But the foodservice industry is always evolving
The 10th annual Trends Report from the Foodservice Packaging Institute identifies that the two greatest trends in foodservice packaging are the push-back on single-use products, regardless of material, and that delivery continues to be one of the biggest sales drivers for the foodservice industry. read more – https://www.bizjournals.com/prnewswire/press_releases/2018/12/19/UN07260
This time of year, many publications offer predictions for the industry, here are a few: The cuisine of West Africa will be embraced Meet the new cheesy bread: Khachapuri Better spirit-free-cocktails Healthful food will become the social-media star A mission will come with the meal Restaurants will redesign for off-premise
here’s what NRN predicts for operations – Restaurants will redesign for off-premise business The coming year will see more designers cleverly and seamlessly drawing well-thought-out areas into restaurants to provide for to-go and delivery orders. Benefits will get more holistic A growing number of companies are embracing the fact that
Cauliflower rules !! – Cauliflower has been the trendiest vegetable of the year, reports Fast Company. Nielsen data found the ingredient across 36 different grocery categories in everything from dried pasta to frozen foods, and sales for packaged cauliflower products grew 71 percent in 2017 – read more – https://bit.ly/2UoH2Vf
Forbes Magazine is out with trends for next year, here are the top dining trends in 2019, according to the latest report by global food, restaurant and hotel consultancy Baum + Whiteman. More people will eat at home Increased automation Mainstreaming of marijuana Rise Of lab-grown, “motherless” meat Sour rules Read all the details
The brutal nature of restaurant-kitchen culture is part of the problem, many in the industry say. Physical and emotional toughness is prized and workplace conventions like 40-hour workweeks, breaks and professional courtesy can be foreign concepts. At the same time, young people raised watching “Top Chef” and Food Network now
August is a transitional month for restaurants, caterers, cafés, and foodservice operators. Summer dining is still in full swing, but operators are also beginning to look ahead to Labor Day, back-to-school schedules, and the early stages of fall menu planning. This makes August a valuable time to evaluate menu offerings,
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