What Had the Most Impact on the Restaurant Industry in 2018 and Was There Anything That Surprised You?

MRM Research Roundup: End-of-December 2018 Edition

MRM’s Ten Most-Read Articles of 2018

Modern Restaurant Management (MRM) magazine's top posts of 2018 reflect the key issues impacting the restaurant industry. Thanks to our supporters, we published more than 500 articles during the year and doubled our page views. 

Here are the ones that resonated the most with MRM readers. 

1. Our top story asked the question: Are Online Ordering Services Killing Your Restaurant? Written by Liam Oliver of Valassis Local Solutions, the post delved into the costs of the online ordering marketplace.
2. The next most-read article was just posted in early December and shows how much readers are eager to learn about new marketing ideas.  Authored by Placepull, the article details 27 marketing ideas for restaurants.
3. Infographics tend to drive traffic for us and are frequently shared on social media. Here's one on food delivery costs from The Zebra Company that was our third most-viewed post. 
4. Ideas on how to attract restaurant customers from Better Bistro Media proved popular. 
5. What it takes to be a successful restaurant manager from Sharptek Supply was a well-read article this year.
6. What restaurateurs needs to know about intellectual property rights authored by Alicia Bell, a partner at Miller Nash Graham & Dunn was also a top read. 
7. Brand loyalty generational differences from Preoday was a traffic driver. 
8. The team at Tangoo contributed this top post on social media marketing practices. 
9. Readers discovered more ways to attract diners in this piece from ReviewTrackers. 
10. A thoughtful piece questioning the necessity of social media for food-related businesses from Nisbets completes MRM's top ten. 

MRM’s Ten Most-Read Articles of 2018 posted first on happyhourspecialsyum.blogspot.com

What Changes to UK Tipping Laws Mean for the Hospitality Industry

When you think of tipping, you might consider it something of an American trait. After all, in the States, the act of tipping is a serious business — in fact, it makes up a waiter or waitress’ livelihood. But in the UK, a tip has always been seen as an act of generosity rather than necessity; our serving staff are given a minimum wage, after all, so a tip is often deemed as a reward for notably good service, rather than a given. 

But with rent costs what they are, minimum wage often just covers the roof over our heads. For food and other necessities, waiters are relying more and more on their tips, echoing the situation of many US waiters. 

Between this and the sheer fact that consumers in the UK see tips as rewards for the waiter directly, the problem of restaurants taking a cut of staff tips has boiled to the surface. Following the reaction of the public when it was revealed that some firms were taking around 10 percent of card-based tips, Prime Minister Theresa May has announced that restaurants will no longer be allowed to take tips away from staff. This article gives insight into tipping in the UK and what the future may hold.

How Good Are We at Tipping? 

What impact, if any, will this have on the hospitality industry? Well, according to This Is Money, one in 10 Brits don’t tip at all anyway. Those that do tend to leave, on average, seven percent of the total bill as a tip instead of the usual 10 percent. The top reasons for leaving a tip centred around politeness and effort, and one potential reason for not leaving a tip is cited as concern over where the money really goes. 

With tipping not being compulsory, it has an air of being rather uncontrolled — certainly a worry when it comes to money matters! There’s currently no law in the UK that states all tips have to go to staff. Sadly, this can mean tips don’t always reach the waiting staff intended; one employee in London spoke to the Guardian of how tips were used to cover breakages by staff and customers. They also voiced concern that the sharing-tips practice commonly found in restaurants can be wholly unfair, as an underperforming member of staff who received no direct tips from customer may end up with money from another member of staff putting a lot of effort into giving great customer service. On the flip side, that well-performing member of staff will lose some of the tips given to them by their happy customers. This results in a lack of effort being awarded, and a great work ethic being reprimanded. 

Customer Suspicion Over Card Tips

If customer concern over where the money is going is holding back tips, could this legislation see a rise in amount of people tipping? Potentially — if customers are assured the staff are receiving the tips, they will likely tip, and tip more generously. 

Currently, there’s a difference between tipping with cash and card in terms of where it will end up. Cash tips belong to staff, but card tips belong to the business.Card tips end up in a system known as a tronc, which is then shared out in the wages. But it isn’t uncommon to hear stories of firms retaining part or all of the tronc, which has caused this public distrust of card tips. Customers are savvy to all of this and will often opt to leave a cash tip if they can and decline a card tip when prompted.

This issue and suspicion over card tips is a huge contributor to Brits being poor tippers; after all, with card payments overtaking cash transactions earlier this year, and the rising popularity and ease of contactless, customers are increasingly likely to not have cash to leave a tip, and feel uncomfortable with leaving a card tip without the certainty that it is going to the staff. In fact, studies show in 2016, only 40 percent of transactions were cash-based compared to 60 percent in 2006. A change in the law to assure card tips are the property of staff as much as cash tips could alleviate this problem and see more frequent and larger tips flowing in. 

The Problem of Sharing Tips 

More needs to be done to ensure the best use of tips, beyond merely banning restaurants from taking a percentage of the staffs’ tips. For example, what about the kitchen staff? Should they receive a portion of the tips, given their contributions to a happy customer? Or are tips solely for the face-to-face experience?       

One waitress noted that she would prefer to see a rise in basic wage rather than having to rely on tips. The problem of relying on tips is particularly evident in the US hospitality industry; while tipping is also not compulsory over there, ‘tipped’ employees aren’t covered by the usual minimum wage. Instead, their minimum wage sits at around $2.15 an hour, meaning staff are relying on pulling in good tips. This makes for a huge amount of effort on the waiting staff’s behalf to ensure customers are happy, perhaps, but at the cost of stable income. Then again, the staff tips go to, well, the staff who served that table! And a good thing too, given the recent generosity of one YouTuber who left a $10,000 cash tip for one lucky waitress.

Tipping Tips and Etiquette 

The plan is to make it so companies can’t take tips away from waiting staff, but no action has yet been taken. So, in the meantime, what is the protocol for tipping in the UK? Here, we’ve gathered the best advice in regards to tips: 

• A service charge ≠ a tip— A common misconception, but the service charge added to a bill isn’t a tip to the staff. This can sometimes be requested to be removed from the bill in preference of leaving a cash tip. But the current misconception can cause service charges to reduce the likelihood of customers leaving tips (because they think they already did!) 
• The general consensus is a 10 percent tip — Many people are concerned over how much to leave as a tip. Too little might be insulting, for example. Well, generally, 10 percent of the total bill is a good guideline. 
• But not every time — Bad service happens, and in such a scenario, it’s perfectly fine to leave no tip. You may also receive exceptional service and want to tip more! 
• Not just restaurants — Tipping is a practice beyond the dinner table. Hotel staff, tour guides, and taxi drivers all benefit from tips from happy customers! Again, the 10% rule is a good guideline, though for cab drivers, it’s common to simply round up the fare and leave the change. 

Sources: 

http://www.whototip.net/tipping-in-united-kingdom

https://www.thisismoney.co.uk/money/news/article-3342830/Millions-Brits-don-t-tip-just-7-average.html

https://www.theguardian.com/commentisfree/2016/may/11/waiters-reveal-what-they-really-think-about-tipping

http://www.bbcamerica.com/anglophenia/2012/08/tipping-in-america-how-to-do-it-and-what-to-expect-if-you-dont

https://www.theguardian.com/business/2018/feb/19/people-dont-carry-cash-uk-firms-adapting

https://www.theguardian.com/money/2018/feb/19/peak-cash-over-uk-rise-of-debit-cards-unbanked-contactless-payments

https://www.bbc.co.uk/news/newsbeat-45707539

What Changes to UK Tipping Laws Mean for the Hospitality Industry posted first on happyhourspecialsyum.blogspot.com

Five Ways Restaurants Use Technology to Secure Their Business

In today’s world, technology is essential to securing business’ safety, prosperity, growth and good reputation. The restaurant business most certainly is a testament to this. 

Now more than ever before, technology is incredibly advanced, affordable–one wide-angle camera can cover a larger area that previously required two cameras–and it’s extraordinarily user-friendly. So for restaurants, whether individually-owned or part of a chain, technology provides critical methods to secure a business. Here are five important ways restaurants can utilize technology to meet their security needs.

CCTV

CCTV (closed-circuit television), a system which is used primarily for surveillance and security in the restaurant. It can be accessed from all over the world, from any device. Critical to CCTV is discreet, strategic placement of cameras, which can help restaurant owners discover how and where they are losing money due to employee errors, inefficiency, or customer/employee/ intruder outright theft. Through remote viewing, they can monitor inventory control, watch employee attendance, and prevent and avoid lawsuits such as slip-and-fall matters.

RMS

Restaurant management software integrated with real-time surveillance can deter employee theft concerning cash drawer access and more. In the case of one major fast food chain, once the employees do shift cuts, the managers count how many seconds the employees take to get from the cash register to the office, to count the money. If they take longer than usual, that could mean something went wrong. The manager views footage from the other cameras to decipher why the employee took longer (in some cases, money disappears on the way.)
 

Facial Recognition Apps

Facial recognition is an application that can help restaurant owners determine or advise from previous visits if the customer is a VIP or a non-welcome visitor.The application identifies people’s faces and biometrics in live video streams or video footage, and stores video sequences of cropped faces (face streams) for each appearance in front of a camera. Anonymous analysis of all face streams over time gives software the ability to compute people count, demographical information, people movement in time and space, and to notice frequent visitors and crowds.
 

Fingerprint Readers

Fingerprint readers can be used each time an employee clocks in or out, or when any POS transaction is made. The biometric readers compare the employee’s fingerprint with stored data, which makes it impossible for the employee to share access – ultimately affecting the restaurant’s bottom line. 

Alarm Systems

Alarm systems― whether to prevent burglaries or keep the restaurant’s internal systems in check ― are very effective. Most security systems today are integrated with a telephone line that can alert restaurant owners and the authorities in a matter of seconds. If it’s a security alarm that deters a burglar from entering the restaurant after hours, or a smoke alarm detecting that an oven was accidentally left on overnight ― all alarms are beneficial to a restaurant’s safety and security.    

Following are a few statistics stated by the FBI, providing even more reasons to utilize technology to secure restaurants:

• In 2017, there were an estimated 7,694,086 property crime offenses in the U.S.
• Larceny-theft accounted for 71.7 percent of all property crimes in 2017. Burglary accounted for 18.2 percent, and motor vehicle theft for 10.0 percent. 
• Property crimes in 2017 resulted in losses estimated at $15.3 billion. 

Investing in technology is a great way for restaurant owners to protect their business if they are not there because they can monitor their business from anywhere, from any type of device. Remember, it's always advised to use a professional company to install and maintain the technology, because these experts can easily troubleshoot and provide exceptional customer service.

Five Ways Restaurants Use Technology to Secure Their Business  posted first on happyhourspecialsyum.blogspot.com

Holiday Marketing Tips That Will Work All Year Long (Infographic)

When it comes to marketing, You have probably tried everything you can think of to grow your hospitality business. If you’re looking for practical strategies to get new customers during the holiday season and throughout the new year, then you’ll love this infographic.

We go step by step on how to use social media, email and text marketing, to grow your restaurant.

Holiday Marketing Tips That Will Work All Year Long (Infographic) posted first on happyhourspecialsyum.blogspot.com

Single-Item Restaurants, Ugly Produce, Nootropics and Other Trends

This year, the expert culinary team at Food & Drink Resources (FDR) gazed into the crystal ball for restaurant operational trends as well as food and beverage ones. And they expect to see some exciting shifts in 2019. Here’s their list for top trends.

Single Item Restaurants

Big menus are so…yesterday. Today, restaurants are scaling back the menu and focusing on what they do best, and in some cases, they are featuring only one item. Like Buttermilk in Orange, California, which only serves fried chicken and the fixins, and  Yume Ga Arukara in Cambridge, Massachusetts, which only serves udon.

Get Rid of Plastics

Gen Z and beyond do not want to see anything plastic that is not reusable. Restaurants know this. That’s why so many aren’t offering straws these days. (That may have seemed like an overnight change, but it’s actually been in the works since 2010 thanks to a problem-solving 9-year-old.)

Find a Use For Ugly Produce

Not all produce falls off the tree looking symmetrical and blemish-free. While you know that is common sense, consumers have become conditioned to seeing their produce merchandized to the point of perfection. But what happens to the rejects? According to this article, rejected produce goes to animal feed, compost, or the landfill, with the true amount in the landfill unknown.  Chefs and buyers with flexibility in what they purchase are taking a stand and choosing ugly produce. Check out Food Maven in Denver (and others) that are making a business out of unwanted food.

Self-Serve Kiosks

If you’ve stepped into a McDonald’s recently, you’ve noticed the kiosks. They are coming to many more fast food—and fast casual— restaurants very soon.

Server Station at the Center

During a recent trip to Stockholm, the FDR culinary team got a chance to indulge at Boqueria, a Spanish restaurant. It was a true case study in restaurant design.

We particularly liked the server station at the center of the dining room. We’re accustomed to the open kitchen format, and this had a similar feel.

Calorie Counts on Menus

After years of threatening to enforce a mandatory nutrition analysis rule, the U.S. Food and Drug Administration has finally followed through. As of May 2018, restaurants with 20 or more locations must provide a calorie count on menus and menu boards and detailed nutrition analysis (more than just calorie count) to a customer upon request. Now that bigger restaurants will be forced to comply, you can expect the smaller, local restaurants to follow suit. (By the way, FDR provides a restaurant nutrition analysis service.)

ALL CAPS, all lowercase

In all our research, we couldn’t help but notice how many restaurants are choosing names using all uppercase and all lowercase letters—for example, noma, xtebarri, MAYDĀN, BOQUERIA, and DŌ. Turns out naming conventions follow trends, too.

The team also has their pulse on food and beverage trends as they work with clients to develop menus consumers will want to enjoy 12 to 18 months from now. Here are some trends they feel have sticking power for 2019.

Loaded Cocktails

Pardon the pun. What we really mean to say is that cocktails loaded with over-the-top garnishes are IN. Lime wedges are OUT. Look for fruit-filled glasses along with unique flavor combos on sticks.

Israeli Inspired Fare

Mintel reports that 66 percent of US consumers are interested in Middle Eastern foods. We’d go even further to say that consumers are really into Israeli fare—think dates, pistachios, and mint especially.

This fits with the continued trend toward veg-centric dishes and healthier eating. Chefs like Alon Shaya—who opened the James Beard Award Winning Restaurant, Shaya in New Orleans— are really onto something we dig.

Where to eat it: In addition to Shaya, check out Zahav in Philadelphia and Safta in Denver.

Wild Greens

We’ve been griping about kale for years and welcome the addition of wild greens on the plate. We especially like dandelion, mustard, and chicory greens.

Fermented Everything

Speaking of those greens—even those are fermented these days. Our favorite: fermented turnip greens. We have also enjoyed fermented mushrooms. The list of fermented foods goes on (and on). We should know. We can’t stop talking about it.

Life-Affirming Butter

On the subject of fermentation…cultured butter will change your life. Because it is cultured, the lactobacillus (good bacteria) creates a complex creamy and acidic flavor that is unlike other butter.

Where to eat it: xtebarri near Bilboa, Spain, or buy it online.

Fine Dining Veggie

You can find vegetarian main dishes front and center at fine dining restaurants all over the country. Even our beloved noma in Copenhagen, Denmark, went vegetarian for months this year with a celeriac schwarma dish.

Nootropics

These days, there’s buzz around functional ingredients. Functional = food that supports your body’s health or your mind’s health. Nootropics are ingredients that could serve as memory enhancers. You are likely already eating some of these nootropic foods but be prepared to learn more about how eggs, extra virgin olive oil, blueberries, and other foods could improve your brain function.

CBD Cocktails and Coffee Drinks

Some could argue that cannabidiol (CBD), a cannabinoid found in cannabis that does not get you high, is beneficial for your brain health and general well being, and some could argue it’s not beneficial. Either way, it’s happening in states where medical and/or recreational cannabis is legal and establishments can legally serve infused drinks.

New York is one such state. There are a number of bars and restaurants that create 21+ beverages with CBD-infused sugar.

Where to drink it: Bubby’s in Tribeca, New York City

Georgian Cuisine and Wine

With the new interest in Georgian (the country, not the state) orange wines, it naturally follows for the cuisine to emerge. For the last two years on our trends list, we have mentioned khachapuri, a Georgian-style pizza that is available at Compass Rose in D.C. Now the owner of Compass Rose has evolved from Georgian street food to a Georgian influenced full range menu at one of the newest “best restaurants” in the country at MAYDĀN.

More Authentic and Creative Latin Cuisine

We are not talking about burritos or tacos! We are talking about Peruvian, Guatemalan, and Mexican dishes that grandma still likes to make.

Not Your Ordinary Ice Cream

Clearly, ice cream will never go out of style. Currently, we’re still enjoying rolled ice cream, top photo, cookie dough and ice cream combos (check out DŌ in NYC and Mixing Bowl in Aurora, Colorado), and—our #1 pick—malasadas (fried dough coated in sugar) mix-ins at the Pipeline Bakery in Honolulu.

 

Single-Item Restaurants, Ugly Produce, Nootropics and Other Trends posted first on happyhourspecialsyum.blogspot.com

Eataly Las Vegas and Bourdain Tomato Seeds

Top Five Restaurant Marketing Trends for 2019

2018 presented some game-changing ways for restaurants to elevate their customer experiences both inside and outside of their four walls. Patron behaviors continued to trend more towards video, food delivery, conscious consumerism, and personalized one-to-one marketing.

What's in store for 2019?

Instagram Bets it All on Video

“By 2021, mobile video will account for 78 percent of total mobile data traffic" – Instagram (2018). This was when IGTV was announced, a blatant attack on YouTube, their next victim after Snapchat,. IGTV focuses on long-form content and it’s a key tool for brands and restaurants with adequate resources – if you’re not quite there, not to worry, the highly accessible Instagram Stories exploded with user adoption and feature improvements. 

Instagram solidified its dominance over Snapchat and others in the 24-hour-long video game by launching almost one dozen features to its Instagram Stories which now boast over 400 million daily active users. The new features weaponize businesses’ ability to engage customers through polls, Q&A, live streaming, and Instagram highlights. In fact, Instagram Stories might be cannibalizing the permanent feed as more people scroll left to right on Instagram Stories before they scroll down. 

Paid Facebook and Instagram Ads Become Non-Negotiables

Facebook’s organic reach was 2.27 percent in 2015 ( currently under 1 percent) and Instagram’s last announced organic reach was 30 percent a couple years ago – this means that very little of your hard-earned followers are seeing your posts unless you pay to boost or you hit virality. If you’re still just posting organically, note that the main value is to brand yourself when people cross reference you in their buyer journey, the effectiveness of those to gain you new customers has diminished drastically.

If you want to be proactive about pushing a new menu item, new revenue opportunities like delivery/catering, or a hiring announcement, to reach  a very targeted audience, paid ads are your answer. Here is a neighbourhood pub that leveraged paid advertisements in combination with influencers and video marketing to net over $20,000 in extra revenue this July.

Wi-Fi Marketing Goes Mainstream and Email Marketing Makes a Comeback

As social media platforms continue to steal all the spotlight, the highest conversion platform of all is being reinvigorated in a big way; email marketing. Sending low-value mass emails to your entire mailing list risks losing customers forever, however, when it’s highly relevant to each patron, they actually look forward to your emails.

Thanks to the flood of WiFi marketing suppliers like Zenreach and Yelp-WiFi, more restaurants are giving away free Wi-Fi in exchange for basic customer data like their emails and phone numbers. Every time a patron comes back, this is automatically tracked by the software, allowing proprietors to send segmented emails with the highest precision of personalization based on the user's displayed behavior.

For example, patrons who come back ten times can get an instant reward via email and on the contrary, patrons who haven’t come back for an extended period of time can be lured back with incentives exclusive to them. Canadian franchise Great Wings, generated more than $300,000 in revenue from WiFi Marketing email campaigns in six months across nine locations.

Food Delivery and Artificial Intelligence Begin to Converge

"$200 billion — one-quarter of all restaurant industry sales — will shift to digital ordering and delivery over the next five years.” Piper Jaffray, Restaurant Industry Expert.

You’ve probably been keeping up with  the rising trend  of food delivery outlets but perhaps you weren’t this aware of how fast it's actually growing. 

For proprietors that want to avoid commissions from the Uber Eats of the world, there are many white-label suppliers starting to pop up, providing  you the software to both fulfill and deliver orders fairly inexpensively. A key caveat, however, is that you need to have a strong marketing program to make up for the marketing you would otherwise be having on Uber Eats and the rest of the platforms.

To help focus internal marketing efforts on food delivery, companies like Say2Eat are using bot technology to allow merchants to re-target digital diners through Facebook, Twitter, SMS, and even the new voice assistants that many people are adding onto their holiday wish lists. 

Conscious Consumers Prevail

75 percent of Millennials care about whether a company practices social responsibility instead of just making a profit. Purpose-driven marketing is a pivotal way to differentiate and contribute to a local community. This trend ranges anywhere from charity events, donating proceeds of meals to charity via companies like Mealshare, or banning plastic straws – a trend that exploded in mid-2018.

This July, Seattle became the first major city to ban the distribution of plastic drinking straws and utensils which led to the Seattle-based Starbucks franchise to switch to straw-less lids in its shops throughout the country. Shake Shack recently also joined the movement and McDonald's has set a target timeline of 2025 to phase out its own non-compostable utensils.

Top Five Restaurant Marketing Trends for 2019 posted first on happyhourspecialsyum.blogspot.com

The Year of the Conscientious Eater

Like many cultural shifts, it begins with the obscure, then becomes more known until it is mainstream and even viral. Such a shift has been underway with Gen Z and Millennials leading the way.  The momentum has been increasing with each subsequent year to the point I believe 2019 should be coined: The Year of the Conscientious Eater. 

You could see the beginning of this shift with consumers wanting to know the source of their ingredients, how their food was grown, and the people involved. Consumers also started to question the conventional wisdom of traditional dieting and started venturing into different types and styles of eating. 

What can we do in foodservice to satiate the growing market demand of the conscientious eater?

For my corner in the food world, this is an incredibly exciting time as innovation is looking for ways to keep meal prep nutritious, simple, and easy. We also have one of the most well-developed supply chains in the history of food, so fresh items are available in every corner of the country regardless of growing season.

Kroger recently published their five food trend predictions including regional flavors, plant-based foods, eating styles, gut-healthy and low sugar foods. As we look to the new year, what can we do in foodservice to satiate the growing market demand of the conscientious eater?

Sustainable

No matter where on the spectrum you fall with environment, we can all agree stewardship is a necessary part of life. Consumers in turn want to know not only where their food comes from, but the methods involved in how it was grown.  Recently the debate has turned to the impact cattle have on the planet with their natural emissions and land use, but and also the energy required in processing.  This talk is welcoming in innovations for alternative proteins and meat substitutes. Sustainability goes beyond an ecological mindedness however to processors that are following industry best practices and are always looking for efficient ways to improve operations and reducing waste.

• Get to know your source for ingredients, especially the ones that require extra care in their handling such as meat and produce. 
• Tour operations of your processors when possible.
• Become more familiar with food safety by taking classes on global food standards or the Produce Safety Grower’s Alliance training course. 

With all of this information, you can then pass the information on to your customers through your marketing campaigns and promotions. This reassures them that they are eating foods that are safe and sustainable.  You build trust by knowing your suppliers and in turn that trust can be passed on to your customers.

Flexitarian

Consumers have been taking their health and well-being into the kitchen and are increasingly aware of nutrition and different diets to help them improve health and well-being.  At one time all-protein was the popular choice, and over time we’ve seen instances of gluten free, paleo, keto, along with many other diets. 

 One trend that looks to be emerging is diets that are vegetable centric.  Meat protein isn’t completely being abandoned but instead taking a back seat to plant-based food items. The other two big trends for this year from Kroger’s predictions are more gut-friendly foods and no and/or natural sugar.

• Survey customers to gauge their eating habits and see if you can build out your menu with items that accommodate their diets.
• Some restaurants are releasing an alternative meat item on their menu.  
• Keep a healthy salad selection on the menu that incorporates non-animal fats and proteins such as avocado, quinoa, seeds, nuts, lentils, and beans.
• Look into vegetable centric sides and snack items such as hummus, salsas, chopped fruit and vegetables.

Understanding the customer’s problems and finding solutions is pivotal in marketing and sales. On the one hand customers may be coming to you for your specific menu items, but on the other, are they working towards a healthier lifestyle and now avoiding your business because your menu doesn’t fit their dietary needs?

Global

As people look to invest into the experiential rather than material, wanderlust is alive and well with people travelling and taking in new cultures and the flavors that accompany each region.  

I’m excited about this trend as many emerging world cuisines, such as Mediterranean and Middle Eastern, boast ample use of vegetables and spices, which fit perfectly with the overall push for more vegetable-based and nutritious foods.

• Can your menu accommodate global dishes?
• Research different world menus for inspiration of flavors, ingredients, and spices.
• One major difference between other cuisines and the traditional American menu is the use of vegetables and variety of spice. How can you incorporate more of that into your dishes?
• If you already have a global menu, are you fully capitalizing on people’s wanderlust and the rich history and culture of these dishes to shape your brand’s story? 

As long as it makes sense for your business, looking at global menus for inspiration may help set you apart in your market. If you are using world-cuisine on your menu, this is the year to accentuate the stories behind it in your marketing and promotions.

Regional

Regional menus may be the next iteration of the eat local phase. However, this focus is on the diversity and culture shaping a menu rather than the geographical location of the ingredients.  To me, this is a great balance from a sourcing standpoint as some ingredients aren’t practical to source at a local level due to growing seasons and availability. Rather, you are embracing and supporting the local movement through the culture of your region and allowing guests to experience your city and region through their taste buds. 

• Promote regional dishes and flavors this year.
• Integrate stories and destinations of your city into your social media. 
• Participate in and promote local events and charity.
• Find and tap into your local community through social media.

Behind the idea of regional is community. Find and tap into that, and you’ll find a strong ally in your business.

The Year of the Conscientious Eater posted first on happyhourspecialsyum.blogspot.com

Dealing with ‘Challenging’ Customers

It can't be said often enough how important it is for restaurants to have excellent customer service. You’ve probably heard it so many times – customers are always right.  It’s a motto that many restaurants owners adopt, every single day. The thing is, customers aren’t always right.

Like other businesses, restaurant owners have their fair share of difficult people. Customers who hate waiting. Customers who don’t have any good words to say. Customers who will call for the manager because he doesn’t want to hear a word from the woman at the cash register. Customers who will beg for discounts when it’s not possible. Unless you close your restaurant and stop doing business, you are bound to encounter them once in a while, if not every single day. 

So, what do you do?

Dealing with difficult customers is both a skill that every business owner, and more importantly the staff, should master. Your goal is to address customer concerns without compromising your restaurant image. How can this be done? 

First and Foremost – Listen

If you want to settle the matter quick, you should never try to talk over the customer and argue with them. Even if you know why they are fussing, even if they are misinformed. Listening to your customers is a wonderful opportunity to build rapport. And it calms them down. Try to understand where they are coming from. Acknowledge their frustration and try to see things from their perspective. 

Assume the Whole World Is Watching

Never do things that could significantly hurt your restaurant image. Try to be as calm as possible. In most cases, you are not simply talking to that one specific difficult customer in front of you, but also to the audience watching your interaction (who could be recording a video already). Maintain a low, respectful voice while also remaining assertive. Never say or do anything that can be used against you. 

A Giveaway Doesn't Hurt

Did your customer get irate because he waited too long for his order to arrive? Or his soup was served cold and his salad soggy? When the shortcoming came from your part, the best way to deal with the customer is to make him feel valued. Offer a free drink or dessert, if not, a discount. It’s not that you are giving them a treat for scolding at you or your staff.

Train Your Staff

nd huddle sessions where you talk about the most effective ways to deal with difficult customers. Think about a scenario and brainstorm on how the issue can be resolved. Equipping your staff with the customer handling skills is the best form of defense against querulous customers. Moreover, give value to excellent customer service. Consider rewarding employees who managed to make it through a tough customer interaction so others would follow their lead. 

Negative customer interaction shouldn’t be viewed negatively, rather, as teachable moments. Stressful as these situations are, they can serve as opportunities to improve your business, work on your pain points, and more importantly, scale the quality of your service.  

Dealing with ‘Challenging’ Customers posted first on happyhourspecialsyum.blogspot.com

Five Ways to Make Your Brand More Social Media Friendly

In the digital age where the world revolves around social media, an increasing amount of value is being placed on online ‘aesthetic’ and the number of followers and likes a brand has. As a result, brands are seeing their online presence has a significantimpact on their bottom line and are seeking methods to appeal to consumers in today’s "selfie-culture."

In the era of the “influencer,” celebrities are no longer the only ones with credibility. Today, consumers are often looking to popular vloggers, influencers and passionate photographers across the nation for not only aesthetic pleasure, but as a means to discover popular places to eat, clothes to buy and destinations for travel. 

In effort to attract these virtual marketers, brands across the nation are working to better their brand aesthetic, designing their stores with purposeful interior, attractive décor and unique characteristics to attract influencers from all across the world. For brands who may now just be entering the social media and brand aesthetic space, have no fear. The below tips can help guide you into creating a more ‘Instagram worthy’ brand. 

Create an Atmosphere 

Is your food simple, sleek and modern, or tropical, bright and colorful? To establish an aesthetically pleasing and cohesive atmosphere, build a brand ambiance that matches the look and feel of the food you serve.

For example, Woops!, a New York-based bakery chain specializing in macarons and other international pastries, designs their bakeries to be reminiscent of the brand’s European roots. Composed of calming and clean décor, with light, pastel colors reflecting the delectable French macarons and pastries served in-stores, Woops! charming treats and pleasant interior attracts influencers, vloggers and bloggers alike.   

Set the Scene 

Attract influencers from across the nation by creating unique features that make for a picture perfect photo opportunity. Standout characteristics like a bright neon sign or an indoor swing offers a one-of-a-kind photo opportunity influencers can’t find anywhere else. 

Urban Bricks, a fast-casual chain serving build-your-own pizza, pasta, paninis and salad, highlights the brand’s dedication to their craft with lime green brick ovens that garners the attention of foodies nationwide. The brand also features a pizza angel wing mural, offering foodie-influencers the perfect photo opportunity unique to the brand alone. With exclusive and elite attributes, influencers will travel from high and low specifically for the characteristics that can only be found at your place of business. 

Capitalize on Unique Features

A simple way to start making your brand more social media friendly is through capitalizing on unique fixtures already in your restaurant. Have an ice cream concept? Embellish your ice cream creations with over-the-top toppings or establish eye-catching ways to create each item.

For example, Creamistry, an Irvine, California-based franchise that serves made-to-order liquid nitrogen ice cream using all natural and organic ingredients, dresses up a classic concept through the creation of unique and delicious menu items such as a Fruity Pebbles Ice Cream Sandwich. The brand makes ice cream fun by offering a highly visual and eye-catching experience with its liquid nitrogen approach to crafting ice cream. With different holiday-themed creations being served throughout the year, Creamistry takes the simple concept of ice cream to the next level.

Create a Signature Item

A surefire way to get customers and influencers in the door is through creating a one-of-a-kind, signature item that can’t be found anywhere else. Take a good look at your restaurant concept and find at least one item (or create a new one) that can be transformed into a unique and highly original idea.

For example, Pokéworks, one of the nation’s largest and fastest-growing poke brands offering guest an authentic taste of the islands, found its way to fame with the creation of the Poke burrito. With vibrant colors and noteworthy ingredients, the concept recently went viral, attracting influencers, blogger and videographers to Pokéworks across the nation to capture this now famous burrito.   

Incorporate Branding

Lastly, regardless of whether your business is already booming in the social media space or is just getting started, ensure branding can be found in every photo or video an influencer or customer may take. Make sure noteworthy items guaranteed to capture the attention of influencers contain large, front and center branding and messaging to ensure it makes the photo cut.

For example, Capriotti’s Sandwich Shop, an award-winning national franchise restaurant chain that remains true to its 40-year tradition of slow-roasting whole, all-natural turkeys in-house every day, works to incorporate branding into every facet that meets the customers eyes. Whether it be the signature brick wall with Capriotti’s written in large font, or the napkins, bags and sandwich wraps filled with the brand’s name and logo, Capriotti’s doesn’t miss a beat. The more branding found in your establishment, the more likely the company name or logo will make it into the photo or video. 

In the midst of this marketing revolution, using these updated tactics to catch the attention of influencer and consumers alike can make a significant financial impact on your business. Try incorporating these tips today to see what the digital space holds for the future of your business. 

Five Ways to Make Your Brand More Social Media Friendly posted first on happyhourspecialsyum.blogspot.com

Is 2019 the Year to Buy Your Dream Restaurant?

With the proper research and strategy, buying a restaurant in 2019 can leave you stuffed with profits. 

With the New Year right around the corner, you may have started considering resolutions and goals for 2019. While eating healthier or learning a new skill may be more common, the beginning of a new year also presents ample opportunity to get a business off the ground. If you’ve ever considered buying a restaurant but were held back by timing, economic health, or industry expertise, 2019 could be your chance to make your dreams a reality. 

A Booming Industry

It’s no surprise that the restaurant industry is one of the biggest in America, bringing in $799 billion sales annually. This industry shows no indication of slowing down either, with dining out expenses increasing and Americans consistently spending a significant portion of their income on food. In fact, the consumer price index for away-from-home food purchases has increased 2.5 percent since April of 2017. Overall, the industry’s Restaurant Performance Index (RPI) is at 101.2, indicating a period of expansion. Based on these numbers alone, 2019 will be an opportunity for further growth in the market, indicating a lucrative time to enter the industry. If you had ever considered the restaurant business before, now is the perfect time to catch the wave while it’s still growing.

While the restaurant business is clearly a profitable industry, that doesn’t mean every business selling food is bound to be a success. There are important trends, factors, and challenges to consider before diving in. 

Common Trends

From rainbow donut shops in New York to carefully curated Instagram accounts of gluten free food, the way customers engage with and set expectations for restaurants has changed. Social media, Yelp, and Google local map listings have made it easier than ever for customers to realize the enormity of food options surrounding them. This makes it more important than ever to understand what customers are looking for in their dining out experience, and use it to set yourself apart.

According to The National Restaurant Association's 2017 State of the Industry report, the biggest food trends for 2020 will include local sourcing, fresh produce, healthy eating, and an emphasis on authentic items. The top three trends include new cuts of meat, street food-inspired dishes, and healthy kids meals. 

The report found that 70 percent of diners say they’re more likely to choose a restaurant that offers healthy options and 66 percent of American consumers claim they are more likely to visit a restaurant that offers locally sourced food options. 

Overall, offering healthy, interesting, and local food resonates well with customers right now, and is an easy entry point as a new restaurant. It’s important that restaurant owners not only implement these trends into their business plan, but make them a central part of their marketing strategy. 

Important Factors

Location, Location, Location

Location is one of the most important factors for a restaurant as choosing the right location will directly correlate to the amount of foot traffic you can expect. While it’s important to choose a high-trafficked area regardless of your region, there are certain regions that are more successful than others.

Locations with growing populations are the most obvious choice, and for good reason. Growing cities need more businesses to support increased demand. But, surprisingly, suburbs surrounding growing areas also require increased demand and make a great choice for new businesses. So, if a growing big city isn’t feasible for your budget, a smaller suburb is a surprisingly profitable second choice. 

Know Your Demographic

In addition to knowing where your restaurant would be, it’s equally important to understand who you’re selling to. While your exact demographic will vary based on your location, there are two large demographics when it comes to dining out.

People 25 and under spend the highest percentage of their food expenses on food away from home. They annually spent $4,073 on dining out, which is a whopping 46 percent of their food expenses. People 35-44 spend the most money on food away from home, spending $7,483 a year. This amount totals out to 43 percent of their total food expenses. 

Understanding these two demographics can help inform menu choices, pricing, and interior design, depending on which you foresee accommodating more. Those in the older demographic may care more about healthy kids’ meals while the younger demographic may be more interested in unique street food, for example. 

Challenge 

The main challenge restaurant owners face is the overwhelming competition in the industry. In America alone, there are overone million restaurants. Distinguishing yourself from your competition with interesting recipes, competitive pricing, targeted marketing, and a unique ambiance is imperative for success. Thanks to endless internet recommendations, consumers are more aware of their options than ever before. This industry requires understanding the competition’s strengths and weaknesses and using them to strategically set yourself apart. 

Is 2019 the year to buy your dream restaurant?

Absolutely. The industry continues to grow year over year with several key demographics devoting almost half of their food expenses to dining out. If there was ever a time to get involved in the industry, it’s now.

If you’re ready for the next step, get more information and advice on how to buy a restaurant and how to run a restaurant from BusinessesForSale.com.

Is 2019 the Year to Buy Your Dream Restaurant? posted first on happyhourspecialsyum.blogspot.com

Kitchen Makeover: The Changing F&B Landscape in the Hotel Sphere

It is no secret that hotel dining has not been considered a highlight of guest experiences for quite some time—not just in terms of the food, but also with regards to design and function. The traditional model has increasingly left properties falling behind in a competitive, evolving market leading to a loss in guest appeal, retention—and most importantly, revenue. As demographics and the way guests live, work, and play has changed, many properties have found themselves struggling to adapt to new ways of providing the F&B experience. And, depending on their market sector, the solutions are not always the same even though evolution has proven itself mandatory.

Design is equally important to the cuisine in order to create a unique experiential environment for the guest.

Millennials have received much of the attention lately, and it would be fair to say that the bulk of hotel guests have different expectations than those of just thirty years ago. Generally speaking, a cultural shift has occurred in which people have come to value experience over familiarity and to seek authenticity over artificiality. The sheer variety of options available in today’s globalized economy has made competition even more fierce, and industries that cannot adapt and redirect their approach have fallen to the tail-end of the race.

When presented with the options of the “traditional” hotel dining experience or a myriad of alternate local options, hotels must find a way to attract and retain their guests by providing them an equally inspiring authentic experience without ever leaving the front door. For instance, artisanal cuisine has become the expectation rather than the exception, requiring sourcing of regional, fresher ingredients prepared as part of new strategically curated menu approaches. 

Design is equally important to the cuisine in order to create a unique experiential environment for the guest. Although stylistically and aesthetically design will be guided by the locale, demographics of the clientele, and brand aspirations, some strategies can be implemented successfully virtually anywhere.

Whether by carving out existing space or by expanding retail areas, hotels are seeking to provide quick, prepared meals in a more café-type setting.

One of the simplest and often most achievable strategies is integration of the F&B experience into the lobby itself. Flexible seating areas that can transform from dining, working, meeting, and play spaces throughout the day are much more appealing to today’s multitasking traveler. Bringing these services front and center also creates an energy in the lobby space which entices the guest to stay. There’s a very good reason why traditional restaurants seat window tables first, creating that sense of activity and desirability. Something as simple as removing a wall between restaurant and lobby space has been seen to dramatically increase revenue thanks to the increased visibility and connectivity. Financially speaking this approach can often make great sense when dealing with a poorly performing, separate restaurant. When viewed in terms of revenue per square foot, providing an F&B lobby solution (transforming a former net-zero revenue amenity) and repurposing the restaurant (a space that previously generated revenue for likely only a few hours a day) just makes sense.

Another cultural factor to consider when determining design strategies is the high-paced nature of today’s work and play world. Guests are frequently engaged in a variety of tasks and on the go with little time to stop for a sit-down meal. Yet they are looking for a healthier and better food option than what most traditional hotel retail has been able to provide. As a result, many properties have looked to capture this revenue stream by implementing expanded “grab-and-go” options.

Whether by carving out existing space or by expanding retail areas, hotels are seeking to provide quick, prepared meals in a more café-type setting. The result? An increase in guest satisfaction, the capture of additional revenue streams, and the reduction of “net zero revenue” square footage.

Of course, design strategies should never be considered a one-size-fits-all solution. While the “F&B Lobby” may be the perfect approach for many property locations, often times a self-contained “destination” restaurant may be more appropriate. The latter scenario is especially true in more urban core environments with great street front exposure and the potential of capturing passing foot traffic from outside the hotel. In these areas competition is denser and guests may be more tempted to seek out close-by competitors mere feet away. In this example, while care should be taken to provide connectivity and visibility to the lobby, it is equally important to create a unique identity for this destination dining venue. Outside diners should be pulled in by the authentic quality of the restaurant itself and avoid the often misplaced stigma against hotel dining. The space may still need to maintain a greater level of flexibility than a typical independent restaurant due to the diversity of guest types and depending on functional needs as it transforms from breakfast to evening service, but it should maintain its own identity to appeal to the passerby.

Many owners and brands have even leased these spaces to be managed by third-party restaurateurs, often providing room service for the property. As an outcome, the  hotel staff can focus on guest’s other needs while the restaurateur focuses on the F&B amenity—each member of the team, is thus, doing what they do best.

Designing for hotel food and beverage is a complex and ever-changing puzzle. As cultural norms shift, successful owners and brands follow course. Fiercer competition, changing patterns in work and play, increased reliance on technology which allows us to work anywhere, and a new drive for experiential encounters have all impacted how we design these spaces. As we continue to evolve, so will powerful design strategies to meet the needs of today’s and tomorrow’s hotel guest.

Kitchen Makeover: The Changing F&B Landscape in the Hotel Sphere posted first on happyhourspecialsyum.blogspot.com

What Trends Do You Think Will Impact the Restaurant Industry in 2019?

The State of Craft Beer (Infographic)

Did you know the number of breweries operating in the U.S. surpassed 7,000 in 2018 and that number is expected to grow by close to 1,000 in 2019? A craft beer revolution has swept over America.

To try and learn more about the growing popularity of craft beer, C + R Research recently did a deep analysis on the U.S. craft beer industry by analyzing the following trends:

• The most popular states for craft beer (measured by breweries per capita of adults over 21+)
• Economic impact per capita (Colorado and Vermont top the nations list in terms of craft beer’s impact on state economies at  $764 per person and $681 per person respectively)
• Brewery growth nationwide (Since 2007 the number of craft breweries nationwide has jumped from 1,511 to over 7,000)
• The states where craft beer has grown the most since 2015: New Jersey, Kentucky, Oklahoma, North Carolina, Virginia and New Hampshire top the list

Data for the report was compiled from the Brewers Association, which is an American trade group of over 7,200 craft brewers, suppliers, and distributors, as well as the Alcohol and Tobacco Tax and Trade Bureau. For the full analysis, click here. 

The State of Craft Beer (Infographic) posted first on happyhourspecialsyum.blogspot.com

How to Control Labor Costs for Your Startup Restaurant

Managing your labor costs is one of the toughest things that restaurant owners have to deal with on a daily basis. You have to find the right balance between how much you’re going to spend on your workers and making sure you have enough people serving your customers. 

The food service industry norm is to spend 20 to 25 percent of your sales on labor cost. Spending lower than this would compromise quality customer service, but if you go higher than this, you’d risk going over your budget and having idle restaurant staff. If you can lower your labor costs and combine it with efficient tax planning, you may be able to increase your profit margin and help your business grow more. You can have a better grip of your labor costs by following these tips.

Control Turnover Rate

Compared to other private businesses, restaurants suffer from a higher employee turnover rate, owing to the high number of seasonal, part-time and teenagers working in them. And this turnover rate could end up costing restaurateurs as much as $5,000 for each employee who leaves. But you can prevent more turnovers by training managers to hire smart applicants with good references and long work histories, or much better, applicants with experience and require less training.

It also helps to provide flexible scheduling to accommodate your employees’ educational or personal demands and help them achieve better work-life balance. Find the right balance between how many full-time and part-time workers to hire so you will have trustworthy and affordable employees that can perform tasks that don’t really need much expertise.

Prevent overstaffing to avoid wasting hundreds of dollars and reducing the tips that the servers receive, which is bound to happen if there are too many of them working per shift. 

If you want to hold on to reliable employees, provide them with better incentives, better growth opportunities, developing employee loyalty programs, and improve work culture.

Streamline Operations

First up, review your menu and eliminate the ones that aren’t much of a hit among patrons to avoid wasting your staff’s time trying to execute too many dishes.

It also helps to check your current policies, especially those affecting employees, from when they should clock in or out and take a break and use the POS system to monitor their time logs to when they can complete side jobs.

Rethink your current floor chart to ensure that you won’t over staff a section when it’s not even busy. Let servers share sections during off-peak hours, for instance.

Change up how you use your space. Without taking on a costly renovation, you could provide a service well for your servers’ better access to drinks when you have a long bar. You could also change your kitchen so your fryer can be used at the same time someone is working at the fish station so orders can be completed more quickly, for instance.

Develop a Better Training Program

Break down services into steps that are easy to follow for new hires and illustrate them in detail in the training plan and employee handbook. Make it a habit to provide checklists that your employees can follow and use to maintain accountability. Cross-training your employees will also help them picture out their role in the whole restaurant operations, improve functionality, and prepare them to jump in whenever employees in other posts need help.

Regular staff meetings before starting a new shift present good opportunities to refresh your employees’ minds about the new menus, changing policies, or other important reminders that can help boost efficiency and reduce mistakes.

Performance evaluation plays an important role in improving your training program as it can pinpoint the areas that need improvement and the things that could help your staff deliver better service.

Improve Your Staff Scheduling

Plan everything, especially when you’re hosting big events, for which you’d have to have on-call staff that can be called off if the number of customers isn’t as huge as expected. This is an important backup plan during peak times.

Forecast peak times and the number of expected patrons based on the figures from previous years, especially during holidays and other special occasions.

It would be better to invest in automated scheduling systems that work online for a more convenient posting of schedules and swapping of shifts, if need be, among employees. It’s going to be worth the cost if it means reducing issues caused by scheduling complications or staff shortages. You may also want to invest in systems with features like online ordering, automatic billing, and table reservation, among others.

To have better control over your labor costs, you need to have a deeper insight into your hiring process, your restaurants’ needs, and what your staff wants, especially in terms of scheduling. Hire strong candidates, assess operational processes regularly to ensure efficiency, and develop a schedule that will still provide your staff with work-life balance without compromising your customer service.

How to Control Labor Costs for Your Startup Restaurant posted first on happyhourspecialsyum.blogspot.com

How an Elevated Game Day Experience is Increasing the Demand for Updated Restaurant Technology

The venue experience is changing for fans, but what does that mean for operators?

In the past, professional sports venues primarily carried the same classic finger foods for fans across the United States: peanuts, pretzels and hot dogs. But over the years, fans have become increasingly frustrated with long wait lines at concession stands and the lack of variety. As a response, restaurants have been creating full experiences within venues, offerings fans a place to sit down and enjoy a gourmet meal. Fast food chains that once capitalized on venue spaces have now been pushed to the side by elevated concepts that are included in new megavenues. 

These concepts are beginning to translate to the venue itself with parks outside of venues that are aimed at creating a better overall experience for their fans. Wrigley Field, Suntrust Park and Prudential Center are three great examples. Wrigley, home to the Chicago Cubs, built Gallagher Way to deliver family-friendly programming and a community environment with a new plaza, restaurants and giant LEDs for passersby to watch the game from just outside the ballpark. The Atlanta Braves created a new plaza at Suntrust Park as well, equipped with a hotel and central gathering space for fans, families, residents and visitors. The Prudential Center in Newark, New Jersey where the New Jersey Devils hockey team plays, has added fire and ice lounges for pre and post-game entertainment in hopes of improving the experience for fans. 

With customer expectations at an all-time high, newer technology is being utilized to meet these changing demands.

So, with customer expectations at an all-time high, newer technology is being utilized to meet these changing demands. Givex, a cloud-basedoperations management solution, is one example of a company that has expanded its tech offerings in order to adapt to the changing needs of consumers. In 2009, Givex launched a mobile ticketing platform called Uptix in an effort to streamline concession lines, ultimately improving the fan experience at sports venues.

By giving customers the ability to scan their paper tickets or barcode on their phones to pay for tickets, sports teams and their fans can pre-load stored value either before or during the game to create a more exciting experience. It also helps venues track the items that are being ordered most frequently or infrequently so that vendors can open more stands to accommodate high sales periods or offer discounts for items in surplus. Givex has entered into partnerships with both the Philadelphia Phillies and the Charlotte Knights which have both been using the analytics capabilities provided by Uptix to better cater to their fans.

Oracle has also jumped onto this trend after doing an extensive survey, finding that cutting down wait times and streamlining concessions overall leads to a direct return on investment for venue owners. Oracle’s development in the hospitality and retail space was supported by its acquisition of Micros Systems in 2014 which creates point-of-sale software and other enterprise solutions. Micros became what is now Oracle Hospitality and, like Givex, the hospitality unit uses cloud technology to support mobile applications and collect concessions data. Oracle also provides analytics for venue managers and concessionaires. Beyond food and beverage, merchandise stands can predict which player jerseys will be in high demand and precisely which locations in the venue need the most inventory. 

What does this mean for the industry as a whole? For starters, restaurants need to adapt in order to keep up with the growing demand for convenience. As a result, technology needs to be up to speed to measure the ebbs and flows of customer traffic and consider making a change if your software is no longer cutting it.

Consumers are also no longer settling for the norm, they’re expecting a “wow factor” even when the main event is a baseball game, not dinner. Think about how you can make the dining experience more memorable for your customers, even in non-traditional venues, to drive sales and ultimately, loyalty.

How an Elevated Game Day Experience is Increasing the Demand for Updated Restaurant Technology posted first on happyhourspecialsyum.blogspot.com

TripAdvisor Names Top U.S. Restaurant Chains

TripAdvisor launched a new ranking revealing the top restaurant chains in the U.S. for 2019 based on millions of reviews and opinions from TripAdvisor diners. In this first-ever list, TripAdvisor highlights 30 restaurant chains of all types – inclusive of fine dining, casual dining, quick service and fast casual.

Honorees are organized into three categories based on the number of property locations listed on TripAdvisor: small, medium and large.

Chain restaurants are integral to the American dining experience as they offer consumers convenient and satisfying meals for all occasions.

Rankings for each restaurant chain were determined using an algorithm that took into account the quality, quantity and recency of reviews from all of a chain's property locations that were listed on TripAdvisor during a 12-month period. 

"Chain restaurants are integral to the American dining experience as they offer consumers convenient and satisfying meals for all occasions," said Bertrand Jelensperger, senior vice president for TripAdvisor Restaurants. "For the first time, TripAdvisor is ranking restaurant chains that provide exemplary food, service and value to diners. Every company featured in these rankings should be proud of the recognition they are receiving from TripAdvisor's community of millions of travelers and locals searching our site for a great place to eat.

“We are thrilled about this recognition and we’ll continue to make the Bonefish Grill experience unique at each of our locations by catering to local tastes,” said David Schmidt, president of Bonefish Grill. “We are grateful that our guests are excited about what we offer, including our locally-inspired dishes, and that they share their positive experiences with TripAdvisor.”

“We are proud to be recognized as a top restaurant chain by TripAdvisor’s diners for our quality of our food and the outstanding service our team members deliver across the country,” said Bob Johnston, CEO of Front Burner, the restaurant management company for The Melting Pot. “It is part of our 43-year old culture to provide our guests an exceptional interactive dining experience like no other. We’re more than just a restaurant. For every occasion we create memorable moments for our guests.”

Best U.S. Restaurant Chains 

Top 10 Small Chains (10-50 locations)

1. Eddie V's Prime Seafood
2. Seasons 52
3. Houston's

   

4. Ocean Prime
5. J. Alexander's
6. Fogo de Chão 
7. Pappadeaux Seafood Kitchen
8. Half Shell Oyster House

   

9. Biaggi's Ristorante Italiano
10. Maggiano's Little Italy

Top 10 Medium Chains (51-100 locations)

1. The Capital Grille
2. Fleming's Prime Steakhouse & Wine Bar
3. Texas de Brazil

   

4. Yard House
5. BRIO Tuscan Grille
6. Portillo's

   

7. Morton's The Steakhouse
8. The Melting Pot
9. Sweet Tomatoes

   

10. Another Broken Egg Cafe

Top 10 Large Chains (101+ locations)

1. Ruth's Chris Steak House
2. The Cheesecake Factory
3. Bonefish Grill
4. Texas Roadhouse
5. Mellow Mushroom
6. In-N-Out Burger

   

7. First Watch The Daytime Cafe
8. Jason's Deli
9. Corner Bakery Cafe

   

10. Blaze Pizza

Top U.S. Restaurant Chain rankings are based on the quality, quantity and recency of reviews from TripAdvisor diners from December 1, 2017 through November 30, 2018 for each chain's property locations and/or franchised businesses listed on TripAdvisor. Recognized chains have a minimum average rating of 4 out of 5 bubbles across all properties listed on TripAdvisor and an average of at least 100 reviews per property and/or franchise location listed on TripAdvisor.

Small chains are classified as those with 10-50 U.S. locations listed on TripAdvisor, medium chains have 51-100 U.S. locations listed on TripAdvisor, and large chains have 101 or more U.S. locations listed on TripAdvisor.

TripAdvisor Names Top U.S. Restaurant Chains posted first on happyhourspecialsyum.blogspot.com

Food and Beverage Legal Update (November/December 2018)

Pooja S. Nair, a litigation attorney at TroyGould PC in Los Angeles, compiles recent legal news affecting the restaurant, food and beverage and hospitality industries for Modern Restaurant Management (MRM) magazine.

Food and Beverage on the Ballot

On November 6, several food and beveragerelated legislative initiatives were on the ballot in various states:

• California voters passed the Farm Animal Confinement Initiative (Proposition 12), which requires that by 2022, all eggs sold in California come from cagefree hens. Proposition 12, also sets new minimum cage size requirements for breeding pigs and calves raised for veal and sold in California.  
• Chicago passed a plastic straw ban– 55 percent of voters approved of the nonbinding referendum.  The city government now has leeway to decide how and when to enact the ban.
• Washington rejected a soda tax.
• Missouri voters passed Proposition B, to increase the state’s minimum wage from $7.85 per hour to $12 per hour by 2023. 
• Arkansas passed Issue 5, to increase wages from $8.50 an hour to $11 an hour by 2021. 

European Union Rules that Taste Cannot Be Copyrighted

 On November 13, the Court of Justice for the European Union ruled that the taste of a food product is not eligible for copyright production and cannot be classified as a “work.”  

The case involved a Dutch spreadable dip. The Court ruled that unlike objective works that could be protected as intellectual property, “the taste of a food product will be identified essentially on the basis of taste sensations and experiences, which are subjective and variable.” 

Regulation of CellCultured Food

On November 16, the USDA and FDA announced that both agencies would be jointly overseeing the production of cellcultured food produced derived from livestock and poultry. The agencies announced an agreement on a joint regulatory framework.  

In this framework, the FDA would oversee cell collection, cell banks, and cell growth while the USDA would oversee the production and labeling of food products derived from the cells.  Multiple companies are in the process of creating cellcultured meat.

Second Circuit Affirms Dismissal of Truffle Flavoring Case

On December 3, the Court of Appeals for the Second Circuit issued a summary order affirming a lower court’s dismissal of a consumer lawsuit regarding truffleflavored oil.  The Court found that it was “simply not plausible” that a significant portion of the general public would conclude that mass produced olive oil was made with real truffles.

Food and Beverage Legal Update (November/December 2018) posted first on happyhourspecialsyum.blogspot.com

Robots Are Making Our Restaurants Safer

Customers at Henn-na, a restaurant in Japan, have their food prepared by a row of robots. The “head chef,” a robot named Andrew, makes okonomiyaki, a Japanese pancake. He has been programmed to stir the batter, pour it on the grill, and wait a specific amount of time for it to cook perfectly.  Other Henn-na robots fry donuts, portion ice cream into cones, and even make boozy drinks. 

Spyce, an innovative new restaurant in Boston, uses automated woks to prepare and plate guests’ meals in three minutes or less.  The restaurants’ technologies allow their robots to seamlessly process orders, collect and measure ingredients, cook meals precisely, and plate the food, which human employees deliver to guests.  

Chowbotics, a California company, manufactures Sally, a salad-making robot who is programmed to combine produce based on customers’ specific requests. San Francisco restaurant Creator features two large, robots that use 350 sensors and 20 microcomputers to produce fresh, delicious burgers, made to order. 

Technology is elevating food safety in our restaurants and other food businesses.

These restaurants – and their burger, salad, and Japanese-pancake making robots – are part of a new trend in the food service industry.  Now, restaurants are combining the latest tech tools – sensors, software, robotics, and artificial intelligence – with exceptional culinary experiences. (Case in point: Michelin-starred chef Daniel Boulud partnered with robotics engineers from Massachusetts Institute of Technology to launch Spyce.) These restaurants – and the others that are sure to follow in their high-tech footsteps – aren’t trying to replace human employees entirely.  Humans remain necessary to elevate and enhance the guest experience, provide extraordinary customer service, and work collaboratively with the robots and other technologies.  These tech solutions allow food service businesses to work more quickly, efficiently, consistently and safely.  

Diners may feel like they’ve entered a real-life version of the Jetsons when they witness robots cooking their food.  They should know that technology is elevating food safety in our restaurants and other food businesses, keeping them (and their fellow guests) safer and healthier. We’re seeing just the very beginning of what these tech tools can do.  Future implications and applications are exciting and limitless.  Tech tools – robotics and artificial intelligence, data analytics, the Internet of Things, etc. – are already having tremendous, positive implications for food safety throughout every step of the supply chain – from the farmers that grow our food to the restaurants that prepare and serve it.

Technology is permeating the restaurant industry, and it’s an important trend to support.  We can order our food in advance through apps, we now place our orders via tablets.  We watch robots flip our burgers and toss our salads.

According to the McKinsey Global Institute, many tasks in the food-service and hospitality industry are easily automated. Their latest research shows that more than half (54 percent) of tasks that human workers currently perform in American restaurants and hotels could be automated using technologies that are currently available. Interestingly, their researchers call food-service and hotels the fourth-most-automatable sector in the U.S.

Tech solutions allow food service businesses to work more quickly, efficiently, consistently and safely. 

One of the most important implications of technology in restaurants is the ability to prevent or reduce food safety breaches, which have recently been widespread and serious. Romaine lettuce has faced two massive (national) recalls due to E.coli concerns.  A variety of proteins – beef, chicken and ground turkey – have been recalled, hundreds of thousands of pounds at a time.  Restaurants have experienced serious foodborne illness outbreaks due to human errors – lack of handwashing, time-temperature abuse, cross-contamination and other factors. Now, we can utilize technological solutions to stop (or at least lessen) these serious food safety breaches.

Tech solutions provide automation – robots are programmed to do the same things consistently every time.  The same cannot be said of human workers.  Robots can be programmed to avoid cross-contamination, cook foods to proper temperatures, and always follow specific food safety protocols.  Automation means tools will never touch both raw and cooked proteins, a huge concern when humans man the grill.  Less bare hand contact results in less contamination.  

Sensors can immediately detect potential food safety problems. Centralized, continuous refrigeration monitoring systems signal when temperatures in coolers or freezers rise above safe holding temperatures – or when their doors are inadvertently left open – reducing food spoilage and waste due to improperly working units. Cooking equipment with built-in sensors – like meat thermometers that change colors when proteins are cooked to safe temperatures – make it faster, easier and more accurate to confirm that foods are being cooked properly and safely.  

Artificial intelligence will be instrumental in analyzing supply chain data, using it to anticipate and identify problems before they cause any harm. Future technologies will be able to identify product irregularities and/or potential security breaches to reduce or eliminate hazards in our foods.  This could prevent or reduce serious illnesses, such as the pair of recent romaine lettuce outbreaks.  Technology has the potential to identify, track and assess the issues that have caused widespread safety problems in our foods.  We need to embrace the technical solutions that can identify potential safety issues earlier in the process – before the potentially dangerous foods are shipped, sold and served (we’re looking at you, lettuce, ground turkey, and chicken).

Artificial intelligence will be instrumental in analyzing supply chain data, using it to anticipate and identify problems before they cause any harm.

The Internet of Things, connected sensors transmitting large amounts of data, is revolutionizing the supply chain.  Food businesses will be better able to track their products and identify/address any operational issues. The IoT will significantly improve transparency and visibility.  Sensors will carefully monitor products throughout the supply chain life cycle to identify and address any possible food safety issues or concerns.

Even our kitchen equipment is getting “smarter.”  The latest coolers, blast chillers and ovens include wireless systems that track and record temperatures automatically.  This high-tech equipment can automatically alert leadership/staff if something goes awry.  This helps prevent food spoilage and potential foodborne illness outbreaks, saving businesses significant money and headaches, while keeping their guests (and their businesses) safer.

While some humans take food safety very seriously, many do not.  Recent food safety breaches have been numerous, widespread and serious.  Reports of recalls, foodborne illness outbreaks, and guests getting very ill (even dying) from the foods they eat are not isolated incidents. This must stop.  And technology is a huge part of the solution.

The food industry should adopt tech tools at every level of the supply chain, from where the food is grown to where it’s sold and served.  While some tech solutions might be out of restaurants’ budget comfort zones (obviously not every business can afford an expensive robot for their kitchen), there are many user-friendly options at a variety of price points.  In fact, tech solutions for restaurants are becoming more mainstream, accessible and affordable.  For instance, there are digital checklists that significantly improve restaurants’ internal safety inspections, innovative thermometers that are more effective and accurate in determining when foods are cooked to safe temperatures, as well as equipment sensors, which set off alarms (and send notices to managers’ cell phones) whenever there’s a break in protocol – such as the walk-in cooler rising above a set temperature.   

We’ve seen – repeatedly – that we can’t rely on humans alone to keep our foods – and our guests – safer.  Restaurants that are investing in technology are seeing amazing results, in terms of productivity, efficiency, and (most importantly) safety.

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