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Dear Loyal Subscribers:

New From the NRA: The NRA has unanimously voted to Legalize Pot Sales in all Restaurants as a natural digestive and to boost snack daypart sales. They have also voted to move The Show to Idaho for the foreseeable future AND April Fool’s Day. April 1 brings spring into the air, the first pitch of the new baseball season and the City of Chicago getting ready to host The Big Show. Beginning May 18 we again look forward to rolling out the red carpet for this great event. If you have not made your reservations, DO IT Now. According to the NRA website, registrations are running above last year at this time and could set a new attendance record. Don’t be left behind.

The Show is also the best time to meet face to face with candidates or with me or any of my American Recruiter Associates to go over Human Resource and growth strategies. We are a lot more than an executive recruiting company, so let us demonstrate how we can help you and your business grow. Call or e-mail me or my colleagues and we will set up a convenient time to meet and assist you and your organization reach your goals. Schedules fill up quickly so book your appointment quickly. To keep you informed of what attendees will be talking about at the show, please enjoy the latest edition of American Recruiters Global Foodservice News, a great read and full of News you can use. Hope to hear from you regarding an appointment or when we can meet at the show. See you next Month!!

Craig Wilson

President

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McDonald’s Labor Fight Shows Why $15 Minimum Wage Doesn’t Work

Anytime Elizabeth Warren chimes in on an issue I must first start my deep breathing exercises, try not to stare into her fake-Indian eyes, and convince myself that her presence on the political stage is just a dream, or perhaps the proverbial nightmare. In an attempt to make this attack on her non-personal, I just have to say that I was told that women, the kinder and gentler of the sexes, would be a voice of reason and peace as they come to grasp some of the highest political positions in the land. One would be hard pressed to find an image of this senate woman that depicts a countenance of not having a mean faced, clipped haired appearance of one who wipes lithium-induced spittle from the edge of her mouth before a photo op. Too harsh? There is a method to this madness. The typical back and forth between management and labor (the word labor brings up connotations of the Communist Manifesto) with one side yelling sabotage and the other wailing about ethical concerns. Who cares? It’s all about minimum wage and in this case a $15 minimum wage for fast food workers. Don’t get me wrong. I have no beef with fast food workers. I was once one. The difference being mine was a way to get through high school, and today’s worker is attempting to support a family of four.

In a Bloomberg piece, Warren was quoted as saying, “It’s the board’s job (National Labor Relations Board) to give workers a fair shake and these two members can’t do that.” Warren, a Democrat from Massachusetts supports “Fight for $15.” It’s unfortunate that those fighting for a higher minimum wage hold their hopes in increased government regulation, which in a Trump administration is not likely to happen. One must also remember that as survival is the basic tenant of life, it is also the bottom line of a for-profit business. I know profit can be a dirty word for those in the labor camp, but I wonder if they understand that their expense (wages) are deducted from sales before they hit the bottom line. If a business does not make a profit, there will be no business, hence no minimum wage jobs. But then there is, of course, the welfare safety net. Regardless of all the efforts by the do-gooders, most of whom have never run a hotdog stand, but are somehow experts in entrepreneurship, there appears to be a disconnect in raising wages and actual take-home pay. Take the glorious city of Seattle as an example. As companies look for ways to cut costs, Seattle’s $15 minimum wage law may be hurting hourly workers instead of helping them, according to a new report. The minimum wage increased from $9.47 to $11 per hour in 2015, and to $13 in 2016, according to the report. Referencing the USA Today, the study, which was funded in part by the city of Seattle, found that workers clocked 9% fewer hours on average, and earned $125 less each month after the most recent increase. That is a significant hit if you are a fast food worker. Government and politicos only care on the surface, while businessmen and woman care wholeheartedly. This is why they will not lose this fight. Despite the survey’s results, the Alice in Wonderland Mayor of Seattle, Ed Murray, said he stands behind the $15 minimum wage law, Reuters reported. Of course he does. Source: Business Forward.

Nestor Ibrahim, Head of Beverage for Electrolux Professional, to Retire

Ibrahim came to Electrolux Professional after the company acquired Grindmaster-Cecilware in 2017. Ibrahim joined Grindmaster-Cecilware as Senior Vice President Operations in 2012 and was named CEO in the following year. During his tenure, he oversaw the company’s acquisition by Electrolux Professional and, in 2017, he became Head of Electrolux Business Unit Beverage.   “It has been a great journey to become part of the Professional family and with the addition of Beverage, Electrolux now has the most complete offering in the Foodservice industry,” Ibrahim said. “I am proud to have been part of that journey.” “Nestor has brought valuable know-how about the beverage business into Electrolux Professional and we have really enjoyed working with him and his team. I wish him some well-deserved time soon to spend on other things in life,” said Alberto Zanata, President and CEO of Electrolux Professional. Source: Electrolux.

Beverly Carmichael had Served in Role Since December 2017

Beverly Carmichael will resign April 5 as Red Robin Gourmet Burgers Inc.’s chief people, culture and resource officer after a little more than a year in the role, the casual-dining company said in federal filings. The Greenwood Village, Colo.-based casual-dining company had named Carmichaelto head human resources in December 2017. Carmichael was responsible for Red Robin’s human resources and legal functions. Prior to joining Red Robin, Carmichael had served as chief people officer for Lebanon, Tenn.-based Cracker Barrel Old Country Store Inc. She is a past board member of the Women’s Foodservice Forum and the Society for Human Resource Management. A Red Robin spokesperson had not returned questions by deadline about a timetable on Carmichael’s successor. For the fourth quarter ended December 30, which included asset impairment and other charges, Red Robin swung to a loss of $10.6 million, or 82 cents a share, from a profit of $8.8 million, or 68 cents a share, in the prior-year period. Revenues in the quarter, which included one less week than the same period last year, fell 10.8%, to $306.8 million from $343.9 million. As of Dec. 30, Red Robin had 573 restaurants, with 484 company-owned and 89 franchised. Source: NRN.

Miguel Lozano will be Charged with Driving Brand Growth and Profitability

Miguel Lozano, who was an El Pollo Loco restaurant manager more than two decades ago, will return to the brand next month as the Costa Mesa, Calif.-based company’s chief operating officer. He starts April 1. Lozano replaces Gus Siade, former senior vice president of operations who left in January. Lozano, the third new executive to join the brand over the past year, comes to the quick-service chicken chain after spending 23 years with Seattle-based Starbucks. He spent most of his Starbucks career overseeing coffee house operations in California. Since 2014, he had been running 780 company-operated Starbucks stores in Southern California, which generated over $1.4 billion in sales, El Pollo Loco said. In coming to El Pollo Loco, Lozano’s career comes full circle. Before leaving for Starbucks, Lozano worked six years at the chain as a restaurant general manager and an area leader when it was owned by Flagstar Corp. He was also an El Pollo Loco franchisee for seven years. CEO Bernard Acoca, who previously worked as president of Starbucks’ Teavana brand, has been shoring up his leadership team since becoming chief executive last March. In August, the chain hired Estée Lauder veteran Jennifer Jaffe as the company’s new chief people officer. Chief marketing officer Hector A. Muñoz.  started in December. Acoca said he’s excited to add Lozano to the leadership team, where he will be charged with driving brand growth and profitability. “His proven leadership skills and extensive knowledge of the restaurant industry will be instrumental in helping El Pollo Loco simplify and transform our operating platform to ensure meaningful and sustainable growth for the future and also do it in a way that is consistent with our values,” Acoca said in a statement. El Pollo Loco, which has more than 480 company-owned and franchised restaurants, is launching a brand refresh this month — its second in a year. The changes include a new logo and a new “L.A. Mex” catch phrase. The newly coined term, which follows last year’s focus on Hispanic customers, emphasizes the company’s Los Angeles roots. Update March 26, 2019 This story has been updated with information on whom Miguel Lozano is replacing. – Source: NRN.

Karlin Linhardt, New Global CMO of Papa John’s

Karlin Linhardt has joined Papa John’s International, Inc. as global chief marketing officer. Mr. Linhardt was most recently senior vice-president of marketing for North America for Subway Restaurants. Prior to Subway, he was a senior consultant of business and digital strategies at Accenture, a global professional services company. Earlier in his career, Mr. Linhardt spent 10 years with McDonald’s Corp. as senior director of marketing, and before that he was a marketing region manager for Anheuser-Busch. He also has led partnerships with companies such as Disney, Walmart and Coca-Cola, and he has served on the board of directors for Perkins and Marie Callender’s Restaurants for seven years. “Karlin is a seasoned marketing executive who I am confident will contribute to our ‘Better ingredients. Better pizza.’ brand value proposition,” said Steve M. Ritchie, president and chief executive officer of Papa John’s. “The addition of Karlin as global chief marketing officer is one of the many significant steps we’ve taken to improve our brand differentiation, which includes enhancing our quality positioning in the category. Karlin’s combined restaurant, franchise and consumer brand experience make him an excellent addition to the Papa John’s leadership team.” Source: Papa John’s International, Inc.

Edward Gleich, New Chief Innovation Officer of Little Caesars

Edward Gleich has been promoted to chief innovation officer at Little Caesars. In his new role, he will be responsible for developing ideas and processes, strategically moving potential innovations from seed stage to implementation. He also will evaluate changing business needs and allocate resources to continue pushing the brand forward. Mr. Gleich joined Little Caesars in 2011 as chief marketing officer and senior vice-president of global marketing. During his tenure, he has helped expand the brand into national media advertising, evolved the core menu, added thin crust pizza to the menu and promoted successful limited-time offers, the company said. “During his seven years with Little Caesars, Ed has successfully led our global marketing function, contributing to strong sales and store level profit growth,” said David Scrivano, president and chief executive officer. “With innovation at the forefront of the rapidly changing restaurant industry, I’m excited to see the results he’ll achieve over the next several years.” Prior to Little Caesars, Mr. Gleich was vice-president of marketing and media at Golden Corral. Earlier, he was senior vice-president of concept innovation and senior vice-president of marketing at Arby’s. He also has worked as vice-president of menu growth at Domino’s Pizza, vice-president of research and development at Uno Chicago Grill, vice-president of product development at Applebee’s International, and assistant general manager at Gate Gourmet. Source: Little Caesar Enterprises, Inc.

US Foods Announces Scholarship Recipients

US Foods Holding Corp. announced the company’s newest US Foods Scholars scholarship recipients. Seven students from four cities across the U.S. were selected to receive up to $20,000 each to support their continued culinary education, in addition to hands-on training opportunities with US Foods culinary professionals. The US Foods Scholars program was developed to inspire students to reach their full potential and contribute a meaningful solution to the talent shortage facing the restaurant industry. Launched in 2017, US Foods Scholars provides financial support and professional development opportunities to students who have demonstrated outstanding potential and achievement in the culinary arts and require additional resources to take the next step of their journey. The program is currently active in Arizona, Atlanta, Austin, Chicago, Denver, New York City and Raleigh. With the addition of these seven students, US Foods currently supports 13 students across these markets. The company plans to announce 17 additional scholarships in 2019. “We are continually impressed by the talent and leadership this group of scholars brings to the table,” says Debra Ceffalio, vice president of corporate communications, US Foods. “In an industry where skilled applicants are increasingly difficult to find, US Foods is proud to support the next generation of culinary professionals and help them reach their career goals.” The seven recipients are: Angel’o Hill, a culinary arts management student at the Art Institute of Atlanta in Atlanta. Hometown: Greenville, South Carolina; Destinee Chatman, a baking and pastry student at the Art Institute of Atlanta in Atlanta. Hometown: Warner Robins, Georgia; Lillie Hood, a baking and pastry arts student at Wake Technical Community College in Raleigh. Hometown: Angier, North Carolina; Amber Fuqua, a hospitality management student at Wake Technical Community College in Raleigh. Hometown: Winston-Salem, North Carolina; Stevani Flahaut, a first-year culinary science student at Austin Community College in Austin. Hometown: Converse, Texas; Molly Leibbrandt, a culinary arts and food service management student at Johnson & Wales University in Denver. Hometown: Centennial, Colorado; Liliana Flores, a first-year baking and pastry and foodservice management student at Johnson & Wales University in Denver. Hometown: Phoenix, Arizona; All US Foods Scholars are selected through a formal application process. Each applicant is evaluated based on several criteria, including academic performance, financial need and a personal essay. US Foods is proud to partner with two organizations, Careers through Culinary Arts Program (C-CAP) and the American Culinary Federation (ACF), to help facilitate applications and select scholarship recipients. – Source: fsrmagazine.com.

Patxi’s Pizza Launches New Menu at All Locations

Patxi’s Pizza, a family-friendly chain specializing in Chicago-style deep dish pizzas that was recently purchased by Elite Restaurant Group, has introduced a new and improved menu at all 17 locations in California, Colorado, and Washington. The menu revamp is part of the brand’s efforts to refocus on hospitality and create a memorable experience for guests. As part of the menu overhaul, Patxi’s will be introducing a full lunch menu aimed at guests on the go who are looking for quality food at a reasonable price. The new items range from innovative offerings like Chicken Tikka Masala Pizza and Roasted Caramel Apple and S’Mores dessert pizzas, to classics like the Old Chicago Special Deep Dish, Sausage Roll, and lunchtime-favorite sandwiches and soups. All locations will also debut a daily happy hour from 3-6pm, with select locations having reverse happy hour from 8pm-closing, which will feature drink specials and select menu items priced from $3-8. To bolster their beverage program, Patxi’s is rolling out a curated wine list and expanding draft beer options, with select locations having up to 20 rotating taps.

Patxi’s Pizza was founded in 2004 by Francisco “Patxi” Azpiroz and Bill Freeman, longtime friends and passionate pizza aficionados. The pair turned their love of high-quality, deep dish pizza into a friendly neighborhood restaurant, which now has 17 locations across three states. All of Patxi’s menu offerings start with the highest-quality ingredients, from scratch-made dough, fresh produce, artisan meats, and whole milk cheeses to create an experience and taste that is authentically Patxi’s. In addition to their signature deep dish pizzas, Patxi’s offers something for everyone, from thin crust and build-your-own pizzas, classic Italian starters, Piadina flatbread sandwiches, and salads, all of which can be accommodated to meet the dietary preferences of each guest. Patxi’s Pizza operates 17 full-service restaurants in California, Colorado, and Washington. The family-friendly pizza concept is owned by Los Angeles-based Elite Restaurant Group, a multiconcept operator with a focus on emerging restaurant chains that also owns Slater’s 50/50 and Daphne’s. “Patxi’s is an amazing brand that I truly believe in,” says Mike Nakhleh, president of Elite Restaurant Group. “We’re thrilled to have them in our portfolio and are excited to take the brand to the next level beginning with this menu overhaul and our aggressive plan for franchising.” Source: Sapore/FSR.

Aussie Grill by Outback will Feature Sandwiches

Two units were opened outside of the United States in January. The venture was conceived primarily as an international growth vehicle, but “We will open some locations in the Tampa market to monitor and fine-tune the concept as needed,” a spokeswoman for Bloomin’ said in an email to Restaurant Business.

Among the unique operational features of Aussie Grill will be a four-day workweek for its general manager. That nontraditional schedule is mentioned in the concept’s ad for a GM on LinkedIn. “The fast-casual service model allows franchisees to operate in a smaller footprint, with lower investment while still serving high-quality food,” she wrote. Last year, Bloomin’ opened a few express-style units that offered a combined menu of specialties from Outback and its sister concept, Carrabba’s Italian Grill, but only for takeout, delivery and catering orders. Several Outback Steakhouse-Carrabba’s Italian Grill Express units are currently in operation in the United States, but the company has not revealed any plans for widespread development, domestically or internationally.  Decades ago, when Bloomin’ was known as OSI Restaurant Partners, the company alerted the financial community that it intended to develop a fast casual-style concept, but subsequently abandoned the idea.  The casual giant is the latest major player in that segment to plot an entry into the fast-casual market. The Cheesecake Factory recently opened a fast-casual Asian concept, Social Monk Asian Kitchen, and Applebee’s parent Dine Brands Global has aired plans to acquire a midsized regional operation. Source: Restaurant Business.

10 U.S. Cities with the Highest Penetration of National-Quick Service Chains

New York City residents can’t lob a bagel without hitting a food cart, bodega or restaurant of some sort. But if they’re aiming for outlets of the national quick-service chains, fuhgeddaboudit. The Big Apple ranks low among all U.S. cities in penetration by dominant fast-food brands, a dubious distinction shared by the likes of restaurant meccas such as Boston, Los Angeles and San Francisco. That’s one of the surprises from a new report aimed at helping fast-food fanatics find a city that fits their dining lifestyle. Apartment Guide, a website that attempts to match a would-be renter’s preferences to apartment vacancies throughout the country, looked at the population of both people and quick-service restaurants (QSRs) in cities with at least 250,000 residents to determine which would most delight the lovers of burgers, sandwiches, chicken and pizza. It limited its computation to outlets of 10 brands: McDonald’s, Burger King, Subway, Taco Bell, Wendy’s, Chick-fil-A, KFC, Pizza Hut, Hardee’s and In-N-Out. The cities were ranked by penetration, or the ratio of those chains’ restaurants to potential customers on a per-person basis. While the 10 Best Cities in America for Fast-Food Lovers is aimed at consumers, it provides a yellow light of sorts to quick-service operations that are looking for urban markets with a presumably lighter degree of competition. Here, in descending order, is the list of the 10 finishers at the opposite end of the ranking from New York, Boston and Los Angeles:

 No. 10: Fort Wayne, Ind. (2,417 residents per QSR)

The numbers alone suggest “a significant fast-food culture” is prevalent in a city that prides itself on being the crossroads of the Midwest. The city’s demographics fit what Apartment Guide found to be common demographics among the top 10 cities: a large blue-collar workforce and a fast-rising millennial population. QSR chains with the most units: Subway (35 stores), McDonald’s (18), Pizza Hut (14)

 No. 9: Atlanta (2,096 residents per QSR

The Southern metropolis made the list largely because of the popularity of hometown favorite Chick-fil-A, the report asserts. It also notes the prevalence of drive-thrus in Atlanta: It has one of the nation’s highest presence of drive-thrus, with one per 2,096 residents. Chick-fil-A is not the most prevalent, just one of the better loved, the research suggests. QSR chains with the most units: Subway (78), Chick-fil-A (40), McDonald’s (35)

 No. 8: Tampa, Fla. (1,927 residents per QSR)

The underlying factors for the western Florida city are clearly evident, according to the report: a mix of tourists and blue-collar locals, along with a network of major highways and a cost of living that leaves residents with more disposable income. QSR chains with the most units: Subway (66), McDonald’s (35), Burger King (23)

 No. 7: Pittsburgh (1,926 residents per QSR)

Despite the city’s attempt to shake off its industrial rust and recast itself as a haven for young industries such as tech, the onetime steel capital still sports a large working-class population, according to the report. The counterbalance is a climb in rents, to an average of $1,307 a month for a one-bedroom apartment. QSR chains with the most units: Subway (60), McDonald’s (24), Pizza Hut (18), Wendy’s (18)

 No. 6: Cleveland (1,899 residents per QSR)

The city that was once the butt of many a joke is boosting tourism with such draws as the Rock & Roll Hall of Fame and a world-class art museum, according to the study. Yet it is still a solidly working class community. QSR chains with the most units: Subway (74), McDonald’s (30), Burger King (28)

 No. 5: Las Vegas (1,813 residents per QSR)

Sin City boasts one of the highest concentrations of QSRs among the cities on the list, with 354 units of just the 10 chains tabulated for the Apartment Guide report. What feeds them is not only a population growing by leaps and bounds, but also the influx of 42 million people per year from around the world.

QSR chains with the most units: Subway (122), McDonald’s (77), Pizza Hut (39)

 No. 4: Saint Louis (1,813 residents per QSR)

The city’s perception as the gateway to the West still holds true today, according to the report, which notes that the travelers and residents passing under the St. Louis Arch are as likely today to be craft-brew fanatics and other hipsters as farmers and industrial workers. QSR chains with the most units: Subway (64), McDonald’s (35), Taco Bell (23)

No. 3: Cincinnati (1,522 residents per QSR)

Despite its high finish in the rankings, the western Ohio city is likely the most saturated metropolis on the list, according to the report. Its population is relatively small, at just over 300,000, yet it sports about 200 units of the big 10 QSR chains. QSR chains with the most units: Subway (66), McDonald’s (39), Wendy’s (30)

No. 2: Miami (1,457 residents per QSR)

QSRs in the Florida getaway can draw from three choice clienteles: working-class residents, wealthier snowbirds escaping Northern cold weather, and an annual influx of college students. The market is a particularly big one for Burger King, which was founded and has long been headquartered there.

QSR chains with the most units: Subway (110), McDonald’s (50), Burger King (45)

No. 1: Orlando, Fla. (1,058 residents per QSR)

The home of Mickey and Minnie earned the crown of best fast-food city in America for three simple reasons, according to the Apartment Guide report: “Tourists, tourists, tourists.” Those visitors also tend to be families, who find outlets of the big quick-service chains to be just what a parent needs with a vanload of kids who are cranky after a day of Disney World and Universal Orlando Resort. QSR chains with the most units: Subway (63), McDonald’s (56), Pizza Hut (33). Source: Restaurant Business.

NY private equity firm buys Taco Bell franchisee in Houston

Houston’s largest Taco Bell franchisee is positioned to get even bigger after selling a controlling take to a New York private equity firm. New York-based Bessemer Investment Partners, which traces its roots to the Carnegie Steel fortune, purchased a majority interest in Houston-based KorMex Foods through its newly formed MAS Restaurant Group. Terms were not disclosed. MAS Restaurant Group operates 73 Taco Bell restaurants, including two co-branded KFC and six co-branded Pizza Hut Express locations, in Houston and surrounding markets, including Beaumont.

The deal offered liquidity to KorMex’s founders and selling shareholders while providing the company with capital to support growth through new store development and acquisitions, according Bessemer Investment Partners. The KorMex management team, including Chief Executive Chad Motsinger, Chief Financial Officer Ben Walsh and others, will retain a minority stake in the company. KorMex has grown to about 1,900 employees since its founding in 2000. Andrew Mendelsohn, principal at Bessemer Investment Partners, said the deal enables the management team to continue to operate restaurants and grow the location count in Houston and beyond. “We see opportunity for double-digit sort of growth through new store development and acquisitions on top of that,” Mendelsohn said. The biggest segment of Taco Bell’s business comes from 18- to 34-year-old males, Motsinger said. Customers spend an average of $9 on each visit. “It’s a great value proposition for the consumer, and because of that, it has resonated for a long period of time for the consumer base,” he said. The growth will initially focus on freestanding locations outside the Beltway and the Grand Parkway, Motsinger said. The restaurants typically contain 2,500 square feet and are situated on about 30,000-square-foot lots. Taco Bell, a brand owned by Yum Brands, recently introduced Taco Bell Cantina, a concept that serves alcohol, has more shareable appetizers and doesn’t have a drive-thru, which could be considered for future Houston-area openings. Bessemer Investment Partners is backed by the Phipps family, which gained its wealth from Carnegie Steel. The deal represents the first quick-service restaurant investment for the private equity firm, which has invested in industrial businesses, insurance services, consumer products and services businesses. Bessemer’s investment in a successful concept’s franchisee minimized some of the risk first-time investors face when investing in a restaurant chain, said Chris Tripoli, founder of Houston’s Á La Carte Foodservice Consulting Group. Source: Houston Chronicle.

Better Plans to Keep Employees

As the number of restaurants in the US continues to climb and unemployment levels decline, operators are turning to several tactics to attract and retain employees. The restaurant and foodservice industry will provide 16.3 million jobs by 2027, an increase of 1.6 million positions from the estimated 14.7 million industry jobs in 2017, The National Restaurant Association predicted in its 2017 State of the Industry report. With so many positions available, job-seekers have a wealth of options and competition for staffers can be stiff. “As a result of sustained economic growth and lower unemployment, restaurateurs are having to confront a shallower labor pool, and must find more ways to hire and retain the best candidates in the workforce,” said Hudson Riehle, the National Restaurant Association’s senior vice president of research. To attract employees, restaurants are making efforts to stand out from the pack with unique recruiting strategies. Taco Bell tested hiring parties with free food where prospective employees could interview for jobs on the spot. San Francisco franchise operator Golden Gate Bell, which operates 80 Taco Bell locations started using software that sends text messages to potential hires with links to the company’s career page, Bloomberg Businessweek reported. “The traditional way of trying to hire folks just isn’t working,” Tom Douglas, vice president for operations for Golden Gate Bell, told the publication. “We’re just trying to make ourselves a little bit different and stand out from the competitors.” McDonald’s recently announced its partnership with writing platform Textio, aimed at improving its hiring process. The restaurant chain will use the platform to write more inclusive job posts and recruitment emails. “Textio’s innovative augmented writing platform will give us the insights to know, in real time, whether the language we are using is attracting the most qualified and diverse candidates we can,” McDonald’s Sr. Director of Global Talent Attraction Joshua Secrest said in a statement.

In addition to recruiting, retention is a key part of the restaurant workforce equation. The rate of turnover in the restaurant industry reached 72.1% in 2015, according to the Bureau of Labor Statistics’ Job Openings and Labor Turnover Survey. To keep top talent on the payroll, eateries are expanding programs aimed at employee development, especially tuition assistance. More than a quarter (27%) of bar and restaurant employees are enrolled in school, compared to just 11% of the total US workforce, according to the US Census Bureau’s 2015 American Community Survey data. Programs that help employees pay for school can encourage them to keep their restaurant job while enrolled. Many major restaurant brands including McDonald’s, Starbucks, Chick-fil-A, Chipotle and Taco Bell offer some form of tuition assistance. In February, Papa John’s began a partnership with Purdue University Global to offer free tuition for corporate employees and subsidize school fees for employees of its franchisees. Taco Bell launched its Starts with Us, Stay with Us platform in 2017 in an effort to get employees to remain with the company. The program includes its Live Más Scholarship and the Guild Education program. “In Taco Bell’s partnership pilot with Guild Education, those who enrolled in a course, program or degree through Guild had a 98% retention rate over six months, a 34% increase over employees not enrolled,” a Taco Bell representative told Nation’s Restaurant News. “In addition to boosting retention, we hope these programs attract new talent to support our hiring goals.” Source: Smart Brief.

How to Train Your Cooks, Servers, and Customers on New Menu Items

All too often, training winds up being a last-minute thought. Sure, we train our kitchen staff. Sure, we review the menu items with the servers. But how deep do we go? But a lack of training can be the kiss of death for the customer’s experience. When we lack training, we lack direction and continuity for the business. I find that the details get missed when we aren’t focused on new menu rollouts. Being proactive about training is key to a successful rollout for the entire business, including our customers. Yes, our customers. Here are a few tips to better roll out your new menu to your cooks, servers, and customers. In the Kitchen: Begin by reviewing new menu items with each cook for each station. Discuss your vision and how you expect them to execute the dish. Then, create the dish yourself, and get feedback from your cooks. Next, create recipes for your cooks, based on bulk quantities. Take pictures of the dish so your cooks have a visual reference. Next, create station sheets with weights and measurements for each plate. Here is a sample. Finally, have each cook execute the dish, so they feel comfortable with the setup and flow of the dish. In the Front of the House: We start with menu descriptors two months out, and share the foundational details—the what and how—of each dish. Then we give cooking times, allergy information, wine, beer, and cocktail pairing suggestions. The more information we give, the better prepared the server will be for the customers. Here is a sample. With Your Customers: Before you roll out a new menu, consider hosting a VIP tasting with eight to ten of your best customers. Make them feel special and reward them for their loyalty. The only thing you ask for is feedback on each dish. In addition, run the new items as specials. This will help the customer see new and exciting items, and is helpful in setting them up for the seasonal menu change. – Source: Plate.

Largest Time Out Food Hall in U.S. Reveals First 8 Eateries Coming to Chicago

The Time Out Group PLC revealed the first round of restaurants coming to Time Out Market Chicago, the largest of five food halls the media company is planning to open this year. The 50,000 square-foot, three-level Chicago market will feature 18 restaurants, three bars and a demo kitchen. Eight eateries, hand-selected by Time Out editors, include new concepts by well-regarded Chicago chefs, such as Brian Fisher of Entente, Bill Kim of Urbanbelly and Thai Dang of HaiSous. The chefs are bringing elements of their critically acclaimed restaurants to the 600-seat food hall, which is set to open in the second half of the year. Other Time Out marketplaces scheduled to open this year are in Boston, New York, Miami, and Montreal. “Time Out Market is unlike anything else — it is the world’s first food and cultural market based wholly on editorial curation,” Time Out Market CEO Didier Souillat said in a statement. “Our local Time Out critics have tested, tasted and reviewed the best of the city and then we have selected and invited the very best to join Time Out Market Chicago. It is all about making fine dining casual, and casual extraordinary — we call it the democratization of fine dining.” Here’s a rundown of the eight concepts: Fisher’s yet-to-be-named restaurant “will bring approachable high-end dishes to Time Out Market,” the media-and-entertainment company said.  “Visitors will enjoy Fisher’s unexpected and flavor-bending dishes that are unique to his acclaimed restaurant.” He is a James Beard Award semifinalist and chef at Michelin-starred Entente. Time Out said Kim, the chef behind Urbanbelly, is bringing his “boldly flavored brand of dumplings, booze and bowls” to the food hall, which is being built in a stand-alone brick building in the city’s Fulton Market District.  Food hall “guests will be treated to his radically delicious and curiously familiar fare through dishes like Edamame Dumplings and Katsu Udon Noodle Soup, Time Out said. The restaurant’s name has not been revealed. Dang will introduce Time Out Market visitors to the “vibrant flavors found at HaiSous,” his critically acclaimed Vietnamese restaurant, the media company said. The restaurant’s name has not been revealed. Other unnamed concepts coming to the Chicago food hall include concepts by the owners of The Purple Pig (cheese and charcuterie) and a fried-chicken eatery by Zoe Schor, the chef behind Split-Rail. Chicago brands expanding at the food hall include: Mini Mott, a fast-casual burger joint created for fans of Mott St.’s signature burger; The Art of Pizza, a North Side favorite known for its thin, deep dish, and stuffed pizzas; and Pretty Cool Ice Cream, hand-crafted frozen novelties. Time Out’s North American food markets follow the company’s success with Time Out Lisbon, which opened in 2014 as food halls were taking off in the U.S.  Time Out also plans to open food halls in London and Prague in 2021. – Source: NRN.

Press Waffle Co lands deal with ‘Shark Tank’s’ Barbara Corcoran

The founders of Press Waffle Co. — Bryan and Caleb Lewis — had the sharks from ABC’s television series, “Shark Tank,” in a frenzy during Sunday’s episode when the brothers pitched their Dallas-based fast casual concept. “Being fans of the show, we have seen how vicious the sharks can be to young companies, so we were prepared for some tough questions,” Bryan Lewis said in a company press release. “But what really surprised us was how excited the sharks got about our product and our brand, and the fact that we very quickly had four great offers to choose from.” Four competitive offers were on the table, and after negotiating in the Tank for over an hour, the brothers chose to partner with Barbara Corcoran, who offered $300,000 for 15 percent of Press Waffle Co. — the amount needed to fund the brand’s nationwide franchising rollout. In addition to being the first Dallas-based restaurant to be funded on Shark Tank, Press Waffle Co. is one of only a handful of businesses that Corcoran has invested in through the show.  “We definitely went in with our eye on Barbara,” Caleb Lewis said. “We have seen how she has helped restaurant brands like Cousin’s Maine Lobster and Tom & Chee grow exponentially after Shark Tank, and we knew that she would be the right partner to help us accomplish the goals we have for this company.” Press specializes in authentic Liege waffles — dough-based waffles with a brioche-like texture, loaded with caramelized clusters of Belgian pearl sugar. Customers may order their waffles with a variety of fruits, sauces and house-made whipped creams. Press also offers monthly specials and savory selections like its bestselling Chicken & Waffles, according to the release. There are now three Press locations: they are in Plano’s Legacy Hall, Fort Worth’s Food Hall at Crockett Row and Baybrook Mall in Friendswood (Houston), with a fourth location coming soon to Oklahoma City’s The Collective Kitchens + Cocktails. Following its successful “Shark Tank” airing, however, the company is looking for fellow waffle lovers and motivated individuals who share its vision of expanding the brand across the country, according to the release. The brothers will talk about their brand at this year’s Fast Casual Executive Summit. – Source: Fast Casual.

McDonald’s Corp. Acquires Dynamic Yield

McDonald’s Corp. has entered into an agreement to acquire Dynamic Yield, a company specializing in personalization and decision logic technology based in New York and Tel Aviv, Israel. Financial terms of the transaction were not disclosed. McDonald’s plans to use Dynamic Yield’s decision technology to provide a more personalized customer experience, the fast-food company said. The technology will allow McDonald’s to vary its outdoor digital drive-thru menu displays to show food based on time of day, weather, current restaurant traffic and trending menu items. The decision technology also may instantly suggest and display additional items to customers’ orders based on their current selections. McDonald’s tested the Dynamic Yield technology in a number of U.S. restaurants in 2018, and U.S. locations will be the first to integrate the technology upon closing of the acquisition. McDonald’s will then roll out the technology to international markets. The company also plans to integrate the decision technology into all of its customer experience touchpoints, including self-order kiosks and the McDonald’s global mobile app. “Technology is a critical element of our Velocity Growth Plan, enhancing the experience for our customers by providing greater convenience on their terms,” said Steve Easterbrook, president and chief executive officer of McDonald’s Corp. “With this acquisition, we’re expanding both our ability to increase the role technology and data will play in our future and the speed with which we’ll be able to implement our vision of creating more personalized experiences for our customers.” Upon closing of the acquisition, McDonald’s will become the sole owner of Dynamic Yield. The technology company will remain a stand-alone entity, and its employees will continue to operate out of its office around the world. Dynamic Yield also will continue to serve its current clients and seek to attract future clients. “We started Dynamic Yield seven years ago with the premise that customer-centric brands must make personalization a core activity,” said Liad Agmon, co-founder and c.e.o. of Dynamic Yield. “We’re thrilled to be joining an iconic global brand such as McDonald’s and are excited to innovate in ways that have a real impact on people’s daily lives.” – Source: Food Business News.

Big Companies Striving to Deliver Small, Personal Experiences

Frito-Lay North America, a business unit of PepsiCo, Inc., Purchase, N.Y., sells approximately 18 million units per day spread across numerous product categories. To build sales velocity and advance the company’s financial objectives, Frito-Lay’s marketing team is focusing on serving individual consumers with personal experiences. Smartphones have changed the expectations of how consumer-packaged goods companies interact with consumers, said Jennifer Saenz, senior vice-president and chief marketing officer for Frito-Lay North America. Ms. Saenz spoke at Information Resources, Inc.’s Growth Summit April 18 in Las Vegas. “It is critical we anticipate consumer wants and needs and understand how technology is changing how people shop,” she said. “What consumers are looking for are personal experiences. Being personal to someone also means we have listened and offered a solution that speaks to them.”

But listening is only one part of the equation. Marketing efforts must also be frictionless and simple, Ms. Saenz said. “Technology has made us fickle consumers,” she said. “There is little tolerance for slow experiences. In some cases, people are more concerned with saving time than money.” Successful and frictionless examples she cited include the hotel industry’s offering of digital keys that have streamlined the check-in process, and Amazon Go retail outlets eliminating many steps in retail shopping. To understand and respond to consumer interests requires companies utilize data that assess overt and latent personal consumer characteristics and develop marketing ideas that align with a company’s strategic goals. “This is where the magic happens,” Ms. Saenz said. Two examples Frito-Lay has executed in the past 12 months that she cited focused on the company’s Cheetos and Tostitos brands. The first was a pop-up restaurant concept the company created called The Spotted Cheetah. “Through social listening we learned Cheetos was being used as an ingredient,” Ms. Saenz said. “We were seeing it everywhere, in salads, sushi, etc. We took that inspiration and created a restaurant concept where all of the dishes used Cheetos as an ingredient.” The company partnered with a celebrity chef, promoted the concept through social media and opened the pop-up restaurant during New York’s restaurant week. When reservations for the dining experience became available, all 500 seats sold out in less than 7 hours and there was a waiting list of 8,000 people. To capitalize on the consumer interest, Frito-Lay created a downloadable book that featured recipes of all of the dishes served at the pop-up restaurant.

Between the social media interest, physical venue and e-recipe book, Ms. Saenz estimated the brand received more than 4 billion digital impressions. Frito-Lay’s Tostitos brand is the official chip of the National Football League (NFL). To personalize the brand’s experience with football fans, the company created 19 themed chip bags featuring individual teams and called them Lucky Bags. The marketing effort was launched prior to the 2017-18 NFL season and via a quick-reader code a purchaser of the product could scan and view custom content related to their favorite team. Ms. Saenz said 1.2 million Lucky Bags were sold during the season, the custom content generated more than 6 million views and Tostitos household penetration during the period rose 0.9%. “You have to understand what consumers care about,” she said. “It’s one thing to understand the direct relationship with the consumer, but you also have to understand what is important to consumers in their lives. If you are curious and care about what they care about, you will find opportunities you never knew existed.” – Source: Food Business News.

James Beard Foundation Names 2019 Beard Awards Nominees

The James Beard Foundation announced the nominees for the 2019 Restaurant and Chef Awards Wednesday in Houston, with winners to be named at the Beard Awards on May 6 in Chicago. The awards nomination ceremony was led by James Beard Foundation CEO Clare Reichenbach, in her first full awards season as head of the culinary organization. Since taking the helm in early 2018, Reichenbach has shifted the focus of the James Beard Foundation to encourage culinary diversity, inclusivity, and advocacy across the industry, including a new Foundation mantra: “good food for good.” The 2019 Beard Awards nominees reflect the new identity of the nonprofit organization, with one of the more diverse short lists in recent memory of the best-in-the-industry awards. For example, the nominees for the Rising Star Chef of the Year award this year — honoring chefs under the age of 30 — are all women and people of color. However, only one woman — Ashley Christensen of Poole’s in Raleigh, N.C. — was nominated for theOutstanding Chef category. New awards categories this year include a design award category for “Other Eating and Drinking Places” honoring the design of quick-service and fast-casual eateries, food trucks, food halls, and cafes. The 2019 awards ceremony will be held at the Lyric Opera in Chicago and will be hosted by Jesse Tyler Ferguson.

The complete list of Restaurant and Chef awards are below:

Best New Restaurant
• Angler, San Francisco
• Atomix, New York City
• Bavel, Los Angeles
• Frenchette, New York City
• Majordomo, Los Angeles

Outstanding Baker
• Zachary Golper, Bien Cuit, New York City
• Maura Kilpatrick, Sofra Bakery and Café, Cambridge, Mass.
• Lisa Ludwinski, Sister Pie, Detroit
• Avery Ruzicka, Manresa Bread, Los Gatos, Calif.
• Greg Wade, Publican Quality Bread, Chicago

Outstanding Bar Program
• Bar Agricole, San Francisco
• Dead Rabbit, New York City
• Kimball House, Decatur, Ga.
• Lost Lake, Chicago
• Ticonderoga Club, Atlanta

Outstanding Chef
• Ashley Christensen, Poole’s Diner, Raleigh, N.C.
• David Kinch, Manresa, Los Gatos, CA
• Corey Lee, Benu, San Francisco
• Donald Link, Herbsaint, New Orleans
• Marc Vetri, Vetri Cucina, Philadelphia

Outstanding Pastry Chef
• Juan Contreras, Atelier Crenn, San Francisco
• Kelly Fields, Willa Jean, New Orleans
• Meg Galus, Boka, Chicago
• Margarita Manzke, République, Los Angeles
• Pichet Ong, Brothers and Sisters, Washington, D.C.

Outstanding Restaurant
• Balthazar, New York City
• FIG, Charleston, SC
• Jaleo, Washington, D.C.
• Quince, San Francisco
• Zahav, Philadelphia

Outstanding Restaurateur
• Hugh Acheson, Atlanta (Empire State South, Five & Ten, The National)
• Kevin Boehm and Rob Katz, Boka Restaurant Group, Chicago (Boka, Girl & the Goat, Momotaro)
• JoAnn Clevenger, Upperline, New Orleans
• Ken Oringer, Boston (Little Donkey, Toro, Uni)
• Alex Raij and Eder Montero, New York City (La Vara, Txikito, Saint Julivert Fisherie)
• Ellen Yin, High Street Hospitality Group, Philadelphia (Fork, High Street on Market, High Street on Hudson)

Outstanding Service
• Brigtsen’s, New Orleans
• Canlis, Seattle
• Frasca Food and Wine, Boulder, Colo.
• Saison, San Francisco
• Swan Oyster Depot, San Francisco
• Zingerman’s Roadhouse, Ann Arbor, Mich.

Outstanding Wine Program
• Bacchanal, New Orleans
• Benu, San Francisco
• Miller Union, Atlanta
• Night + Market, Los Angeles
• Spiaggia, Chicago

Outstanding Wine, Spirits, or Beer Producer
• Cathy Corison, Corison Winery, St. Helena, CA
• Ann Marshall and Scott Blackwell, High Wire Distilling Co., Charleston, S.C.
• Steve Matthiasson, Matthiasson Wines, Napa, Calif.
• Rob Tod, Allagash Brewing Company, Portland, Maine
• Lance Winters, St. George Spirits, Alameda, Calif.

Rising Star Chef of the Year

  • Ana Castro, Coquette, New Orleans
    • Alisha Elenz, MFK, Chicago
    • Alexander Hong, Sorrel, San Francisco
    • Jesse Ito, Royal Izakaya, Philadelphia
    • Kwame Onwuachi, Kith and Kin, Washington, D.C.
    • Jonathan Yao, Kato, Los Angeles

Best Chef: Great Lakes (Ill., Ind., Mich., Ohio)
• Diana Dávila, Mi Tocaya Antojería, Chicago
• Jason Hammel, Lula Café, Chicago
• Beverly Kim and Johnny Clark, Parachute, Chicago
• David Posey and Anna Posey, Elske, Chicago
• Noah Sandoval, Oriole, Chicago
• Lee Wolen, Boka, Chicago

Best Chef: Mid-Atlantic (Del., Md., N. J., Pa., Va. and Washington, D.C.)
• Amy Brandwein, Centrolina, Washington, D.C.
• Tom Cunanan, Bad Saint, Washington, D.C.
• Rich Landau, Vedge, Philadelphia
• Cristina Martinez, South Philly Barbacoa, Philadelphia
• Cindy Wolf, Charleston, Baltimore

Best Chef: Midwest (Iowa, Kan., Minn., Mo., Neb., N.D., S.D. and Wis.)
• Michael Corvino, Corvino Supper Club & Tasting Room, Kansas City, Mo.
• Michael Gallina, Vicia, St. Louis
• Ann Kim, Young Joni, Minneapolis
• Jamie Malone, Grand Café, Minneapolis
• Christina Nguyen, Hai Hai, Minneapolis

Best Chef: New York City (Five Boroughs)
• Sean Gray, Momofuku Ko
• Brooks Headley, Superiority Burger
• Daniela Soto-Innes, Atla
• Alex Stupak, Empellón Midtown
• Jody Williams and Rita Sodi, Via Carota

Best Chef: Northeast (Conn., Mass., Maine, N.H., N.Y., R.I. and Vt.)
• Tiffani Faison, Tiger Mama, Boston
• James Mark, North, Providence
• Tony Messina, Uni, Boston
• Cassie Piuma, Sarma, Somerville, MA
• Benjamin Sukle, Oberlin, Providence

Best Chef: Northwest (Alaska, Idaho, Mont., Ore., Wash. and Wyo.)
• Peter Cho, Han Oak, Portland, Ore.
• Katy Millard, Coquine, Portland, Ore.
• Brady Williams, Canlis, Seattle
• Justin Woodward, Castagna, Portland, Ore.
• Rachel Yang and Seif Chirchi, Joule, Seattle

Best Chef: South (Ala., Ark., Fla., La., Miss. and Puerto Rico)
• Vishwesh Bhatt, Snackbar, Oxford, Miss.
• Jose Enrique, Jose Enrique, San Juan, Puerto Rico
• Kristen Essig and Michael Stoltzfus, Coquette, New Orleans
• Slade Rushing, Brennan’s, New Orleans
• Isaac Toups, Toups’ Meatery, New Orleans

Best Chef: Southeast (Ga., Ky., N.C., S.C., Tenn. and W.Va.)
• Mashama Bailey, The Grey, Savannah, Ga.
• Katie Button, Cúrate, Asheville, N.C.
• Cassidee Dabney, The Barn at Blackberry Farm, Walland, Tenn.
• Ryan Smith, Staplehouse, Atlanta
• Andrew Ticer and Michael Hudman, Andrew Michael Italian Kitchen, Memphis

Best Chef: Southwest (Ariz., Colo., N.M., Okla., Texas and Utah)

  • Charleen Badman, FnB, Scottsdale, Ariz.
    • Kevin Fink, Emmer & Rye, Austin, Texas
    • Michael Fojtasek, Olamaie, Austin, Texas
    • Bryce Gilmore, Barley Swine, Austin, Texas
    • Steve McHugh, Cured, San Antonio

Best Chef: West (Calif., Hawaii, Nev.)

  • Michael Cimarusti, Providence, Los Angeles
    • Jeremy Fox, Rustic Canyon, Santa Monica, Calif.
    • Jessica Koslow, Sqirl, Los Angeles
    • Travis Lett, Gjelina, Venice, Calif.
    • Joshua Skenes, Saison, San Francisco

Source: Restaurant Hospitality.

 

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