Greek Entrepreneur Debuts Plant-Based Frozen Desserts Made with Olive Oil

Extra virgin olive oil is the stealthy star ingredient in Wildgood, a new brand of non-dairy frozen desserts developed by a Greek artisanal ice cream maker. Sotiris Tsichlopoulos tapped his family’s olive groves to create a plant-based treat that has a creamy texture and low saturated fat content with no hint of olive oil taste.

“I started selling dairy-based ice cream in my first store in Athens, Greece, 13 years ago, but shortly after it became apparent to me that people were seeking non-dairy alternatives,” Mr. Tsichlopoulos said. “For example, when I created a non-milk-based chocolate flavor it would sell out within an hour of opening my store. I even had customers calling me to order more over the phone. Knowing this, I set out to create the non-dairy ice cream of the future by using a healthier fat alternative, extra virgin olive oil, as the main ingredient. Olive oil has long been a part of Greek culture and known as one of nature’s ‘good fats.’”

Mr. Tsichlopoulos tinkered with the formulation for eight years. A key challenge, he noted, was “oil and water do not mix.” Now, the product line is debuting in select retailers in the Northeast and will be available for purchase online beginning in May. Wildgood is backed by Gary Hirshberg, co-founder and former chief executive officer of Stonyfield Farm, along with Orgain founder Andrew Abraham and celebrity chef Bobby Flay.

“Our team of investors appreciates that we are artisan-made and believe in our vision for creating a healthier planet with plant-based foods that don’t sacrifice taste,” Mr. Tsichlopoulos said.

Flavors include sea salt caramel, mint chocolate chip, chocolate, chocolate hazelnut, mango, pistachio, coffee and vanilla bean. Mr. Tsichlopoulos said he has tested 300 flavors and plans to introduce more options soon.

“We envision a future where plant-based foods are the norm,” he said. “And not just plant-based alternatives created in a lab, but food using real ingredients made by chefs and artisans that just happen to be plant-based.”  — Source: Food Business News.

Starbucks’ Latest Innovation – Coffee and Olive Oil?

Starbucks Corp. is introducing Oleato, a line of beverages that combine arabica coffee with extra virgin olive oil. Oleato launched in Italy on Feb. 22 as a platform featuring such varieties as latte, expresso, cold brew, and iced cortado.

The company plans to introduce the new platform in Southern California this spring and to Japan, the Middle East, and the United Kingdom later this year.

Starbucks is partnering with olive oil manufacturer Partanna in the venture.

“When creating the beverages, we were inspired by the rich history and origin stories of coffee and olive oil — two of nature’s most transcendent ingredients,” said Amy Dilger, principal beverage developer for Starbucks. “Infusing Starbucks coffee with olive oil yielded a velvety smooth, rich texture, with the buttery, round flavors imparted by the olive oil perfectly pairing with the soft, chocolatey notes of the coffee.”

During a Feb. 2 conference call to discuss first-quarter results, Howard D. Schultz, interim chief executive officer teased the launch of Oleato when he said, “While Starbucks has launched many successful coffee beverages over the years, my Starbucks journey will come full circle when I return to Milan later this month to introduce something much bigger than any new promotion or beverage. While I was in Italy last summer, I discovered an enduring, transformative new category and platform for the company, unlike anything I had ever experienced.” — Source: Food Business News.

Kerry Innovation Center Explores Latest Culinary Trends

Often it takes a deep dive to plunge into an unknown ocean of new product opportunities. For bakers and snack producers, exploring the endless possibilities for innovation beneath the surface may also require them to navigate a sea of changes to their standard product development processes. For Kerry, engagement and discovery form the foundation for its Taste & Nutrition Discovery Center (T.N.D.C.), where chefs recently developed beer-based cupcakes, everything bagel-seasoned donuts and crunchy brownie hummus bites to reflect the company’s comprehensive approach to creative concept thinking.

Located at Kerry’s U.S. headquarters in Beloit, the T.N.D.C. interactively delves into the food and beverage industry by combining consumer insights with food science and application expertise.

“This discovery is done by immersing our customers in current marketplace trends and enabling them to view the industry through the eyes of the consumer,” said Jordan Miller, brand manager for Kerry Americas Region.

The 4,800-square-foot T.N.D.C. comprises an engagement room and discovery center where Kerry’s team of experts works to educate food companies, retailers, and restaurant chains about the science of taste and nutrition. A typical 1- to 2-day ideation session starts with setting expectations followed by brainstorming. The engagement room features multiple touch-screen monitors, an ideation lounge, glass walls, and white tables for jotting down notes and sketching out thoughts that transform into ideas.

“It’s a great place for collaboration and to ideate around new concepts or extensions of current concepts,” said Courtney Schumacher, marketing specialist of the bakery for Kerry. “It’s a space to fully embrace that cross-functional team collaboration between our customers’ experts and our counterparts at Kerry.”

Kerry may also bring in expertise from its global team members.

“We’ll reach out to our bakers in Asia and Europe and gather samples that are related or loosely related but might fit into a specific trend to spur further brainstorming,” said John Schmitz, research scientist of bakery research, development, and applications for Kerry.

In the discovery center, an interactive screen takes up an entire 30-foot surround wall to provide a backbone of research on overarching trends such as clean labels, convenience, and nutrition. Here, the dive is supported by reams of market data on baking and snack categories along with a wealth of custom-developed consumer insights categorized by specific ethnic groups, generations, and other demographics.

“We have content built around several market categories as well as the consumer,” said Sian Cunningham, marketing insights analyst for Kerry. “We want to make sure it’s a really tailored engagement, so our customers get the most out of their day.”

Kerry just completed a proprietary research project gauging 700 consumers’ understanding of clean labels.

“The consumers — their attitudes, opinions, need states and how they identify themselves — are the basis of everything that we do,” Ms. Cunningham said. “What drives their preferences and behaviors?”

The T.N.D.C. also features a full plug-and-play kitchen where Kerry’s chefs create a best-in-class lunch to demonstrate menu concepts, sample product prototypes, and taste flavor options using the company’s vast portfolio of baking and snack ingredients.

The agendas of sessions vary by a customer from educational with the market and consumer trends; to innovation sessions with an outcome of creating solid paper concepts.

For engagements culminating in the creation of paper concepts, Mr. Schmitz and the rest of the application team may ramp up the paper concepts into physical concepts in Kerry’s bakery lab. Afterward, Kerry may conduct follow-up sensory and consumer research to determine which concepts are most viable and will work best with customers’ brands.

“Everything is meant to be hands-on,” said Jessica Vogel, senior marketing manager of meals for Kerry. “The sky’s the limit. Let’s take these ideas as far as we can and then find out what we can do, if not now, maybe a few years out.”

In the end, the key is to go beyond new product innovation to make a splash in the market.

“Discovery is all about shedding what you think you know about your consumers and finding out what’s actually driving their thoughts and perceptions,” Ms. Vogel said. — Source: Kerry/Dan Malovany.

From Papa Bites to crispy parm pizza, Papa Johns keeps coming out with new menu items to keep customers engaged despite inflationary pressures . . .

How Papa Johns Used Menu Innovation to Fight Against Inflationary Pressures

Although during the pandemic, Papa Johns was one of the highest performing “pizza darlings” of the industry — taking advantage of consumers’ need for cheaper, easier to order for takeout during lockdowns — the restaurant industry and Papa Johns’ soaring sales have since stabilized. Since then, Papa Johns International Inc. has managed to keep its head above water despite inflationary wage and commodity pressures by tapping into its third-party delivery partnerships and a constant stream of menu innovations.

For the fourth quarter of 2022 ended Dec. 25, 2022, Papa Johns reported same-store sales up 1% from the same quarter in 2021, but same-store sales were up 26% on a three-year basis, showing how far the Louisville-based company has climbed since its pre-pandemic low point, even though sales growth now is more of a trickle. Papa Johns CEO Rob Lynch said that the sales volume has now been more “normalized.”

“During the pandemic, we continued to be asked if all of the sales we had garnered would go away once we came out of the pandemic, but I’m happy to say that last year we delivered positive comps and that’s the year we came out of the pandemic,” Lynch said during Thursday’s earnings call. “We are building on that foundation that we developed during the pandemic […] Three and a half years ago, this company was in a very different place and now in 2022, we persevered through a very tough year.”

Supply chain and wage Inflation was the main headwind for restaurants across the industry in all segments in 2022. But Papa Johns said they managed to stay in the black during this tough time mostly due to a mix of careful price increases of 7-9% throughout the year and a steady stream of new menu innovations that did not add complexity to the kitchens or ingredient cost, including Papa Bowls, Papa Bites (available in chicken parmesan, jalapenos, and Oreo and soon-to-be-announced new flavors) and the newly introduced Crispy Parm pizza, with cheese baked into the bottom of the crust. “We are introducing menu innovations that offer value and variety to our customers,” Lynch said. “But they also limit added complexity to our restaurant operations and our supply chain. Our menu innovation calendar is expansive, flexible, and differentiated and allows us to adjust our offerings to customer preferences nimbly, whether that is extending a limited-time offer are building upon existing platforms.”

Besides menu innovations, the company is also focused on operational improvements, including leaning into and strengthening third-party delivery relationships to compensate for continued staffing challenges, as well as lowering order times from 20 minutes to 10 minutes in their corporate restaurants.

Moving forward in 2023, Papa Johns is predicting that macroeconomic pressures will ease up and that the company will be able to open 270-310 net new units in 2023, with a growth rate of 6-8% over the next two years.

For the fourth quarter ended Dec. 25, Papa Johns reported total revenues of $526 million down less than 1% from the fourth quarter in 2021. Net income was $23.5 million $0.66 earnings per share, down $1.1 million from the same quarter the year prior.

Papa Johns reported 117 net unit openings in the fourth quarter, largely within international markets for grand total of 5,706 stores systemwide.  Source: NRN.

McDonald’s and KFC just updated their apps to encourage order-ahead business and offer digital exclusive deals, respectively. Several companies are hinting at more updates to come . . . .

Restaurant brands update their apps to attract value-and-convenience-seeking consumers McDonald’s has upgraded its app to encourage mobile order-ahead business. The company sent an update this week to loyalty members nudging them to “order like a VIP” – or to order ahead – while laying out all the benefits of doing so.

Those benefits include speedier service, “because we’ll prep while you’re on the way,” as the company notes. The new feature also allows customers to skip the line by choosing curbside or front counter pickup, or by ordering “table service” to dine in without the line. To incentivize such behavior, McDonald’s has added the opportunity to earn free food automatically through its rewards program with these orders. App updates certainly don’t merit breaking news. But in the less than two years since it’s been active, the MyMcDonald’s program has already accumulated over 40 million U.S. members, so it’s worth keeping an eye on. During recent earnings calls, CEO Chris Kempczinski has stated that the app has been a “significant driver” of growth, engagement and frequency.

Notably, Mobile Order and Pay is not enabled at every McDonald’s restaurant. If the restaurant is participating, “Order Here” appears within the location map on the app. With its new order-ahead functionality, McDonald’s app should appeal to convenience-seeking consumers.

Meanwhile, KFC is chasing value-seeking consumers with its app updates, including a new “Special Offers” tab that didn’t exist a month ago. To promote the new feature, KFC is offering a digital-exclusive deal on its eight-piece fried chicken bucket for $10. The company notes this is a 45% discount from the standard price of the offering. The app-exclusive promotion is also available with eight pieces of KFC’s Extra Crispy Tenders.

During a recent interview, KFC CMO Nick Chavez said the new feature is an effective way to create “digital value,” which is increasingly important for consumers. According to Gartner research, nearly 50% of Gen Z and millennial consumers use digital couponing to combat inflation, for instance.

“Digital couponing and value are up significantly year-over-year,” Chavez said. “Our new platform allows us more flexibility in targeted promotions and the ability to generate customized options for people who use our app. We want to make sure people get the app not only to order ahead, customize, use Quick Pickup, get delivery, but also to make sure they can find a great deal every single day.”

That said, order-ahead functionality or digital-exclusive offers also aren’t breaking news. Chipotle has mastered the former feature with the support of its growing Chipotlane prototype, presenting an intriguing case study as order-ahead Chipotlanes generate higher margins and higher sales.

This is just the tip of the iceberg on app enhancements. Chipotle, which generates over $3 billion in digital sales, also recently updated its app to include location-based technology, updates on order status, and more. During the company’s Q4 call earlier this month, executives said the new features have improved the speed of service and customer experience.

Meanwhile, Sweetgreen launched a redesigned app last quarter that has yielded “smoother customization and streamlined ordering flow, allowing our guests to place an order faster,” CEO Jonathan Neman said during the company’s Q4 call this week.

Even casual dining brands are starting to leverage the space. Bloomin’ Brands, for example, implemented a new mobile app last year and has since reached over 2 million downloads. During the company’s Q4 earnings call earlier this month, CEO David Deno said, “You can expect to see more activity as we improve the functionality and features of our app and digital offerings.”

We can expect more app activity from several brands, in fact, as more consumers choose to interact with them digitally and as more operators look to attract traffic without offering margin-busting blanket discounts. For starters, during its most recent earnings call, Restaurant Business International executives hinted at app enhancements and “opportunities” coming this year for both its Firehouse Subs and Tim Hortons brands, while Shake Shack CEO Randy Garutti said his company will continue to invest in its app as it is driving strong margins and frequency.  – Source: NRN.

Whataburger Inc. this month is highlighting Black artists and displaying commissioned works at its Whataburger Museum of Art Instagram account, the company said . . . .

Whataburger Features Black Creators in its ‘Museum of Art’

Whataburger Inc. this month is highlighting Black artists and displaying commissioned works at its Whataburger Museum of Art Instagram account, the company said.

The San Antonio, Texas-based burger brand is making the works available on the platform throughout Black History Month. They can be viewed at the @thewmoa Instagram throughout February and beyond. The account, created in 2021, generally features artwork by Whataburger fans.

“The collection features artists from cities across our 14-state footprint and beyond,” the company said. “It includes a variety of perspectives and interpretations of Whataburger fandom, with the artwork sourced through Instagram and online galleries. Many of these artists had tagged @Whataburger in the past, and we knew we wanted to shine a light on their great work.”

Among the black artists being featured this month are illustrator Shae Anthony, fiber artist Niki Dionne of Dallas, Samuel Dunson Jr., and Michael Kendrix Temple (also known as the “Madd Kyng”) of Houston. More details on the artists in the Black History Month showcase can be found on the Whataburger website.

Brooks Boenig, Whataburger’s marketing director, said in a statement: “Like a true curated art collection, we look for a variety of perspectives and interpretations of Whataburger fandom. We’re proud to shine a light on the great work of diverse artists. We encourage everyone who visits the @TheWMOA Instagram account to head over to these talented artists’ accounts to support them and purchase their work.” Whataburger, founded in 1950, has more than 900 restaurants. Source: NRN.

It’s the latest trend in the food industry, and it’s not slowing down . . . .

More Restaurants Embrace Subscription Models to Drive Revenue and Retain Customers Restaurants are turning to subscription models to ensure steady revenue and customer visits. The move is industry-wide, too, with large chains like Panera and P.F. Chang’s and local eateries experimenting with different subscription perks and benefits.

As the Associated Press reports, subscriptions work as you’d expect, and customers can enjoy unlimited drinks, free delivery, or their favorite dishes in exchange for a monthly fee. According to the personal finance app Rocket Money, the average American juggled 6.7 subscriptions in 2022, up from 4.2 in 2019 — an indication consumers are growing accustomed to subscriptions, which also help restaurants manage cash flow.

Panera’s subscription program, which offers unlimited coffee and tea for $11.99 per month, was expanded to include unlimited hot and cold drinks and free delivery. According to Eduardo Luz, Panera’s chief brand and concept officer, members make up 25% of the chain’s transactions.

The idea has spread overseas. Pret A Manger launched its coffee subscription in the U.K. in 2020, and those are used 1.2 million times per week, with subscriptions also offered in France and the United States.

Industry Relations Executive Director at the Institute of Culinary Education, Rick Camac, told the AP that he believes restaurant subscriptions will only grow. Camac reportedly said that consumers are used to them and the additional revenue aids restaurants in managing budgets.

However, not all subscription programs have been successful. The AP notes the example of a Detroit restaurant, SheWolf, that got rid of an $80-a-month subscription box option to receive pasta, sauces, and Italian treats. The pandemic — the very thing that has inspired other eateries to seek this additional revenue — killed SheWolf’s box.

Assembling the boxes proved too much work when the restaurant could offer public dining again.  – Source: Entrepreneur.

Fast-casual Indian concept RASA names Trey Moats chief operating officer . . . .

The former Potbelly and Rōti Executive is the Latest Senior Fast-casual Indian restaurant RASA has expanded its executive team with the addition of Trey Moats as its chief operating officer.

Moats most recently was COO of fast-casual Mediterranean chain Rōti, a chain where he worked in various positions for more than eight years. Prior to that, he spent about a year as senior vice president for operations for the Americas for Cologne, Germany-based fast-casual Mediterranean chain Vapiano.

Before that, he oversaw the Northeastern United States market for Potbelly.

He studied engineering at the University of South Carolina.

“We’re stoked to have him on board our team,” RASA co-founder Sahil Rahman said in an email.

RASA is a four-unit build-your-own-bowl Indian concept based in Washington, D.C., with a mission of bringing the Subcontinents flavors to the mainstream market. A fifth location is slated to open in Rockville, Md., in about a month, Rahman said.

Nation’s Restaurant News named it a Breakout Brand last year, and since then it has been bringing more industry veterans into its fold. In September, it named former Starbucks COO Troy Alstead an independent member of its board of directors.

Correction: February 23, 2023: This article has been updated with information about RASA’s fifth restaurant.

Subway Officially on the Block

What began as speculation in a Wall Street Journal article has now been verified — The Subway quick-service chain is for sale. Doctor’s Associates, Inc., the owner of the business, did not establish a timeline for when a sale may happen, saying only that it will conduct a “sales exploration process.”

The disclosure the chain is for sale follows news earlier this month that the company exceeded its sales expectations during 2022, with same-store sales rising 9% when compared to 2021 and 29% when compared to 2020.

“As part of our journey to transform the brand, we are improving across every aspect of our business, and, after two years of record sales results, we can confidently say that Subway is getting its swagger back,” said John Chidsey, chief executive officer of Subway. “Across every region, the team’s efforts have set the stage for another year of strategic and profitable growth and exciting enhancements to our guest experience.”

Globally, Subway operates approximately 37,000 restaurants in over 100 countries. In North America, its largest market, the company has approximately 20,000 restaurants.

Management has been focused on upgrading the chain’s menu and enhancing how it interacts with customers. In 2021, Subway revamped its menu with the introduction of its “Eat fresh refresh” program which included more than 20 sandwich updates and the launch of 11 new products.

In 2022, Subway outlined plans to expand its non-traditional business segment. Traditional locations within this initiative included airports, colleges and hospitals. Management sees new opportunities in convenience stores and casinos through its Grab and Go platform that launched in 2020.

The Wall Street Journal reported that the business may be valued at more than $10 billion. – Source: Food Business News.

James Butler has joined Brinker International, Inc. as chief supply chain officer and senior vice president . . . .

Brinker Names Supply Chain Exec

Mr. Butler will oversee the company’s procurement efforts, food safety and quality assurance, distribution and logistics, brand program management, and all other supply chain functions.

“James is a visionary leader who builds collaborative, integrated teams and coaches future leaders to continually improve and drive results,” said Kevin Hochman, president, and chief executive officer of Brinker. “He will play a key role in executing our new strategic pillars, working cross-functionally to help us improve and innovate on the core Chili’s food categories we want to win on — including burgers, fajitas, chicken crispers, and margaritas — to improve our guests’ experience and increase traffic.”

Before joining Brinker, Mr. Butler spent two years as senior vice president for Restaurant Supply Chain Solutions, heading supply chain management for Yum! Brands and the KFC restaurant systems. His prior experience also includes leadership roles at Georgia-Pacific and Deloitte.

He holds a bachelor’s degree in marketing from the University of Kentucky and a master’s degree in business administration from Vanderbilt University. James Butler, chief supply chain officer and senior vice president at Brinker International, Inc. – Source: Brinker International.

Younger Consumers Become a Target for Pizza Hut Offering convenient and portable products and competing in different eating occasions are two ways executives of Pizza Hut expect to attract more younger consumers.

“It’s not a secret that Pizza Hut historically has been more popular with older people than with younger people,” said Aaron M. Powell, chief executive officer of Pizza Hut, at a Dec. 13 investors day for Yum! Brands, Inc., the parent company of Pizza Hut.

He gave the handheld Pizza Hut Melt launched in October as an example of appealing to younger consumers.

“It really explains not only the individual-use occasion but everything we’re doing across our business to be younger and more every day,” he said. “It’s intentionally designed for young people to like it. Value is very important — $6.99. We are competing with everybody. Our people are not looking at other pizza competition.”

Pizza Hut no longer may focus mostly on special occasion pizzas, like those for families on the weekend.

“We still want that, but every day means for us to really compete in different occasions than before,” Mr. Powell said.

Pizza Hut will execute three strategies in the United States in 2023.

“One: open kitchen, show the consumer their food, show the fresh product right in front of them, gives a great impression and a great consumer experience,” Mr. Powell said. “No. 2, a lot of technology coming in. An example here, we have digital takeaway cabinets being tested in Mexico. That’s just one example of us bringing in the right type of technology.”

No. 3 is lower capital costs, which may come through pizza delivery.

“Delivery-focused assets are optimized for takeout delivery,” he said. “They are better paybacks, lower capital costs. You’ll see that the US system of 6,500 restaurants is transforming, are already becoming more and more delivery-focused assets.”

Eighty percent of the Pizza Hut business is not dine-in, he said.  Pizza chain surpasses $1 billion in annual sales.  – Source: Pizza Hut.

Marco’s Pizza, which opened its 1,100th store and surpassed $1 billion in sales in 2022, this year plans to open its 1,200th store and roll out a cloud-based technology platform called Marco’s Order Management System (MOMS) . . . .

Marco’s Pizza Has More than 200 Stores

Toledo-based Marco’s Pizza has more than 200 stores in various stages of development and over 350 signed agreements. Company executives have identified 4,200 potential US locations. The pizza chain currently has stores in 34 states, Puerto Rico, and the Bahamas.

The MOMS in-house platform supports payment processing. It includes conversational ordering, labor scheduling, inventory management, and real-time reporting dashboards with centralized data management capabilities.

“With strong initiatives underway from development to technology to new product offerings, and The Marco’s Pizza Foundation initiative on the horizon, 2023 is poised to be a remarkable year,” said Tony Libardi, co-chief executive officer and president. MBN/Food Business News.

Last fall, JINYA Holdings decided to fill a 10,000-square-foot restaurant space in Hawaii with three of its brands: JINYA Ramen Bar, Robata JINYA, and its newest concept, LBD Japanese Bar & Lounge . . . .

JINYA Grows with a Diversified Approach

LBD offers a number of Japanese alcoholic beverages and signature cocktails, like the Frozen Spicy Toki (Toki Japanese Whisky, St. Elizabeth Allspice Dram, ginger syrup, passionfruit syrup, grapefruit juice, and lime juice) and the Lelelele Sour (Nobushi Japanese Whisky, Disaronno Originale, pineapple juice, and cinnamon syrup). The food menu is headlined by kushiyaki (skewered chicken), sashimi, sushi, and hand rolls.

CEO Tomo Takahashi shares the scoop on LBD and what’s next for JINYA.

Points of differentiation

JINYA’s concepts all focus on authentic Japanese culture, but like every culture, there are several facets to celebrate. Our ramen concept is an approachable introduction to traditional Japanese fare. Robata JINYA serves items from a particular type of Japanese grill, like skewers and izakaya.

LBD focuses on traditional Japanese small plates and offers an authentic sushi menu. It also brings a nightlife ambiance, with DJs on-site on Fridays.

A Spirited Start

We wanted to offer our guests a slightly more upscale offering. LBD features lower tables and chairs to create a lounge feel, and we felt having a strong cocktail program would pair well with the atmosphere. It was our very first time working on a bar concept, so creating the concept and menu was not easy. We spent lots of time recreating the concept and have been working on improvements even after the opening.

Whisky’s Time to Shine

The special taste of premium whiskies, such as Hibiki, Yamazaki, and Hakushu, has finally begun to be acknowledged by the world. Lycheetini and Smokey Wokashi are our two signature cocktails. Customers can enjoy not only the taste but the performance such as ‘bubble’ and ‘smoke’ that is executed right in front of the guests.

room to grow

LBD is currently located in Honolulu. We have seen wonderful support from the local area. We hope to expand into Hollywood and New York, among other large cities. But first, we want to spread the LBD brand to all of Hawaii. And next, we are considering something different such as rooftop seating.

A multi-concept mashup

Regarding [more multi-concept locations], we’re not sure about moving forward, but if we find a really big-sized restaurant site, there is a possibility. We don’t know how many concepts we will put into it, but it could be JINYA Ramen Bar and LBD, or Robata JINYA and LBD.

Forever Innovating

We have two new concepts. Saijo is  hand rolls and kushiyaki, which is like a yakitori, a skewer. It’s a really simple menu. We already have a site in midtown Houston and are going to open in spring or summer. The second concept is Shirogane Bakery, which we’ll open in L.A. once we find a good site. – Source: Food Business News.

National Restaurant Association Announces Winners of 2023 Kitchen Innovations Awards The National Restaurant Association Restaurant, Hotel-Motel Show, the foodservice industry’s premier event, today announced the 20 recipients of the 2023 Kitchen Innovations (KI) Awards. Each year, the KI Awards program recognizes the year’s most forward-thinking and cutting-edge kitchen equipment and product innovations that meaningfully improve foodservice operations. The National Restaurant Association Show brings together more restaurant and hospitality buyers and equipment manufacturers than any other industry event and will be held May 20-23, 2023, at McCormick Place in Chicago.

“We are thrilled to recognize this year’s recipients of the 2023 Kitchen Innovations Award,” says Tom Cindric, President of Winsight Exhibitions. “Each year we see innovative products that revolutionize kitchen and foodservice operations, and this year is no different. These equipment advancements address many of the challenges impacting operations today—including workforce shortages and labor costs—and create a new generation of kitchens that improve operations and safety through increased efficiency, versatility, and productivity to help boost the bottom line.”

The KI Awards program has earned a reputation for defining the gold standard of foodservice equipment innovations. This year’s recipients reflect the trends and topics most important to foodservice operators today while generating industry growth through a focus on automation, efficiency, safety improvements, sustainability, and more. The KI Award recipients were selected by an independent panel of judges comprised of industry leaders and internationally recognized food facility consultants, multi-unit executives and design experts.

The 2023 Kitchen Innovations Award recipients are:

Aniai aGrill (Alpha Grill)

Aniai

Aniai provides robotic kitchen solutions for restaurants. The cooking robot ‘Alpha Grill’ follows your burger recipe and cleans itself so that you can focus on high-level priorities. Dual cooking surface on the top and bottom grills cook 8 patties in less than one minute. The clamshell Alpha Grill raises burger patties into top platens, times cooking, picks up the cooked patties (no flipping required), and delivers to a front-mount warming tray. Al and optical and other sensors check the quality and help you make your burger even better. Alpha Grill is designed to make your day in the kitchen hassle-free.

Intelligent French Fry Robotic Solution

Atosa USA, Inc.

Robotics are here big time, and Atosa’s new system introduces the same type of six-axis robotic arm that probably built your car. The collaborative “co-bot” solution works in auto or manual mode, with or without staffers, and includes a French fry (or other) refrigerated or frozen hopper/dispenser, robotic arm, fryer battery with filtration, ventless hood with Ansul fire suppression, and dump station. This solution can be integrated with existing fry batteries. Atosa’s next-generation solution will focus on multi-product dispensing along with auto packing.

Costa Smart Café Marlow 1.2

The Coca-Cola Company

Costa Smart Café is a revolutionary piece of autonomous equipment that provides barista-quality coffee at the touch of a button. Essentially an unmanned coffee shop in a box, it is designed to craft and dispense over 100 hot and iced drinks before any human assistance is needed.

ConvoSense

Convotherm

ConvoSense is the world’s first AI-powered, fully automated combi oven cooking and baking system. ConvoSense sees what the operator is loading and instantly launches the perfect cooking program to produce it. Adept at mixed loads, food can be loaded all at once or one tray at a time. ConvoSense recognizes the food as it is loaded and launches the correct cooking program for each tray while simultaneously managing the entire cooking cavity for consistent, exceptional results.

LXnR

Hobart – ITW Food Equipment Group

Offering an industry-exclusive two-level under-counter rack design, preliminarily debuted on the LXeR model, the LXnR is the only two-level under-counter that’s NSF certified. This innovation increases throughput while reducing water, energy, and labor. Rated at 48 racks/hour, the fastest under-counter throughput in the industry, the design consists of a molded rack guide and a removable wire rack equipped to fit bowls, plates, and utensils.

Taylor Hydra Rinse with Configurable Pro Controller Hydra Rinse Taylor’s latest Hydra Rinse now features a configurable pro-controller that allows users to clean different soft-serve/shake machine models with one system. As before, without disassembling the machine, just attach the Hydra Rinse system and auto clean–in half the typical cycle time, regardless of staff skill level, for a cleaner machine and better-tasting mix.

ImmersaFlex

Immersion Systems Inc.

Designed for flexible rapid food thawing, washing of fruits & vegetables, seafood de-glazing, and general washing, ImmersaFlex uses a process of “immersion” to create water convection for thawing and de-glazing and powerful wash action for washing processes. Not difficult to clean and inspect pumps or manifolds. The load capacity is 150 pounds. The system is completely process controlled and the system clean-out and sanitation are fully automatic.

Hybrid Kold Pak Dual Temp Saute Station

Kwick Cool

The challenge for sauté stations is holding open-pan temps at/below 40⁰F without freezing the bottom of the pan even while sautéing inches away. FSTC test data show Kwick Cool’s solution solves the issue by a big margin. The key: Chilled, sealed glycerin pouches insulate and chill the rails against heat migration. One thermostat controls each pan rail offering choice of two temperatures depending on the product being held.

FryBot

Lab2Fab

With fully automated technology, including a seven-axis robotic arm, FryBot can fry two separate frozen foods, up to 30 lbs. of each. Collaborative technology allows humans and robots to operate in the same workspace using safety sensors to ensure the safety of all employees. Depending on the food item and programmed cook time, FryBot can fry 50+ baskets per hour with a two-vat (4-basket) system.

Merrychef conneX with Automated Panini Press Merrychef The new Merrychef conneX range with panini press is the first high-speed cooking platform able to deliver a full 16”+ square cooking cavity allowing both batch and on-demand cooking in an 18” UL-certified ventless countertop platform. The tri-pleX technology allows for the fastest, quietest, and most energy-efficient speed oven in its class. The patented press accessory, unattached to the oven, slides in and out with one-handed ease. A newly engineered auto-lift of the press enables smooth loading/unloading.

SafetySuite

PathSpot Technologies, Inc.

Of the many back-of-house tools and software, PathSpot SafetySuite is the first comprehensive health and safety operating system. SafetySuite offers complete flexibility, configurability, integrated remote temperature monitoring, food labeling, expiry management, compliance forms for key task validation, and audit forms to digitize safety inspection notes. Here’s the best part: It’s all networked with the company’s HandScanner, a fluorescence spectroscopy unit that detects microbial contamination on hands, logs data, etc.

PreciTaste

PreciTaste

With 2,000+ food AI systems, PreciTaste is a first-to-market AI kitchen management system to optimize operations through real-time guidance in foodservice entities nationwide. The solution incorporates data augmentation from a proprietary database and machine learning to manage kitchen operations, resulting in increased productivity and profit. Highly scalable, PreciTaste provides crew assistance based on demand predictions with the option to add vision sensing for key kitchen tasks including bulk prep, inventory planning, and work-station management.

SmartVide XL and 30-gallon Precision Rethermalizer Tank SAMMIC Sous vide is widely known for precise time/temp-controlled cooking, but it has always been restricted to a small number of servings. Operators can now serve hundreds of portions with the same precision as typical countertop sous vide tank thanks to Sammic’s SmartVide XL combined with the groundbreaking technology and connectivity of the new 30-gallon Precision Rethermalizer Tank.

Elevate Autonomous Retail Merchandiser

Structural Concepts

Structural Concepts is the only refrigerated OEM to design and manufacture a complete smart solution for autonomous shopping. Offsetting labor challenges, an appealing merchandising format with increased capacity, a cashier-less transactional system, and the ability to streamline inventory management, this single solution provides a quick ROI turning into increased profitability.

UltraRinse

T&S Brass and Bronze Works

Finally, a spray nozzle specifically for rinsing produce and thawing proteins. UltraRinse is a patented, retrofittable swing nozzle attachment equipped with unique angled fan-spray tips to create a broad, soft water spray across the maximum surface area. Two versions: a 10″ arm to fit under 12″ nozzles and a 16″ arm for 18″ nozzles. The 10″ has three spray tips totaling 1.5 gpm flow rate; the 16″ version has five tips totaling 1.5 gpm.

PLEXOR M2

TurboChef Technologies, LLC

TurboChef’s PLEXOR M2 is the first oven to feature separate impingement and rapid-cook cavities – or two rapid-cook cavities. Like its A3 predecessor, the M2 is modular and can be pre-specified or field swappable to any desired configuration. With just a 26.8” footprint and two full-sized cooking cavities, the M2 offers the ultimate ventless space efficiency, product range, and throughput.

SPEED-X

UNOX INC.

In the ongoing trend to optimize versatility and food quality in ever-shrinking footprints, now there’s a combi oven that can do what speed ovens do, and a speed oven with auto-wash capability all in the same unit. As a combi, SPEED-X is 20% faster than a traditional combi oven. As a speed oven combining steam, air and microwaves, it can cook food in seconds, including from raw.

SerVue – Touchless Refrigerated Slide-In Vollrath Company Picture a traditional salad/food bar. Then replace the pans, breath guard and utensils with a row of enclosed, high-capacity canisters in a refrigerated chamber keeping the product covered and food-safe. Now picture sensors automating dispensing and portion control. THAT is the new SerVue touchless refrigerated slide-in food bar, the next generation of serving line fabricator components.

The Ellipse Blending System

Waring Commercial Products     

The future of blending has arrived! Experience the power of top-down blending that propels you beyond the limits of physics. The brand-new Waring Ellipse Blending Solution has been designed to change the way you think of blending with shorter cycles, greater output, and more consistent results.

Robojo – Powered by MyAppCafe’

Zink

Robojo is more than an untended robotic coffee kiosk – It’s theater. This self-contained coffee business is built around two WMF-5000S+ Super Automatic Espresso machines, a Scotsman nugget ice machine, two latte art printers, a refrigerator, and a Kawasaki robotic arm. The equipment is connected to the monitoring system via ethernet cables. Devices are plug-and-play and easily replaced. Customers pay via a credit card terminal or a propriety app.

All KI Award recipients receive additional industry-wide exposure throughout the Show channels and their media partners. This prestigious endorsement opens doors to new business opportunities and recognition from operators, media, and dealers. This year, KI Awardees will again be featured in a dedicated showroom in the South Hall at McCormick Place and highlighted in special programming at the Show.

As the global restaurant and hospitality industry’s premier trade show, the National Restaurant Association Show is the place to explore everything that’s happening in the hospitality industry, from the latest food and beverage trends to emerging technology.  – Source: FSR.

It named Chief Operating Officer Joshua Kobza as its new chief executive, effective March 1, succeeding José Cil . . . .

Burger King-Owner Restaurant Brands Posts Strong Fourth Quarter, Names New CEO Restaurant Brands International on Tuesday posted a strong fourth quarter and named Chief Operating Officer Joshua Kobza as its New Chief Executive, effective March 1, Replacing José Cil.

“Over the past several years, the Board of Directors has worked with management to build a thoughtful succession plan for key positions, so this is a natural transition for Josh to lead our next phase of growth,” Chairman Patrick Doyle said in a Tuesday announcement.

Cil will stay with the company for a year as an advisor to help with the transition.

The leadership change comes as the company works to revive and expand some of its key restaurants. Restaurant Brands houses chains Burger King, Tim Hortons, Popeyes, and most recently Firehouse Subs.

The company reported a slight miss on earnings, but beat on revenue compared to analysts’ expectations. As the company heads into its new fiscal year with a new CEO at the helm, it is preparing for an “accelerated pace of growth for the next five to 10 years,” Doyle said on a call with analysts.

Kobza has not yet set his official priorities as the new CEO but told CNBC that he thinks the company can “grow a lot faster in our international markets” and wants to give each of the company’s four brands “more autonomy” to invest in new areas as they see fit.

Shares of the company closed over 2% down in trading Tuesday, despite the largely upbeat report.

Here’s how Restaurant Brands performed in the fourth quarter, compared with what Wall Street anticipated, based on an average of analysts’ estimates compiled by Refinitiv:

Adjusted earnings per share: 72 cents vs. 74 cents

Revenue: $1.69 billion vs. $1.67 billion expected For the three months ended Dec. 31, the company reported net income of $336 million, or 74 cents per share, up from $262 million, or 57 cents per share, a year earlier.

Quarterly revenue of $1.69 billion marked a year-over-year increase of about 9%.

Restaurant Brands reported overall same-store sales growth of 8% during the fourth quarter and systemwide sales growth of nearly 12%.

Its flagship burger chain, Burger King, saw same-store sales growth of 8.4% during the period. In the U.S. only, sales grew by 5%. Domestic sales for the Burger King chain have sagged, especially as some franchisees struggle. At the beginning of the year, a Burger King franchise operator with locations in four states filed for bankruptcy.

The company has been working to rejuvenate Burger King’s domestic sales and in September announced a $400 million investment plan to boost Burger King advertising campaigns and renovate the chain’s restaurant locations.

At the end of the fourth quarter, the company said it had funded $30 million of that turnaround plan. Restaurant Brand executives said on a call with analysts that though they were pleased with initial turnaround outcomes, they still have “real progress that we need to make in order to continue to drive growth.”

The company previously said it expects to reap the benefits of the turnaround in 2025. Tim Horton’s same-store sales grew by 9.4% during the period. In Canada alone, same-store sales for the coffee brand rose 11%. The chain has been expanding more internationally, especially eyeing Texas and Florida to target Canadians who travel to warmer climates for the winter.

Popeyes saw same-store sales grow by 3.8%. The chain, which saw a spike in sales with its 2019 debut of its chicken sandwich, has since stabilized and saw just 1.5% growth in the U.S.

Restaurant Brands added Firehouse Subs to its portfolio in 2021. That chain saw a 0.4% same-store sales increase during the period.

Restaurant Brands has not been immune to industrywide rising costs and losses in China and Russia. The company said it took less of a hit from Covid-related disruptions during the fourth quarter, though it noted that it had to temporarily close some of its restaurants in markets like China that experienced a resurgence in cases.

It also said that it did not generate any new profits from Russia in 2022 and does not anticipate any in 2023 either. The company last year suspended corporate support for a large Burger King franchise in the country in light of Russia’s invasion of Ukraine.

Covid and the war in Ukraine have created a tough macroenvironment for the company due to foreign exchange headwinds and climbing interest rates. Restaurant Brands said Tuesday it expects an “adverse impact on our business” if it cannot adjust prices to compensate for higher costs.

“We’re starting to see some moderation in inflation, which is really helpful,” Kobza told CNBC. He said that the company will be “thoughtful and cautious” as it considers its future pricing strategy.

So far, higher prices domestically have not scared away the company’s consumer base. Fast-food companies across the industry have seen boosted demand among budget-conscious customers, beating out fast-casual dining options.

Yum Brands reported a strong fourth quarter last week, mostly propped up by its Taco Bell segment as weak China sales weighed on Pizza Hut and KFC. The company credited U.S. momentum to its chains’ affordable options.

Similarly, McDonald’s profited from changes in consumer spending behavior with a fourth-quarter revenue bump fueled by higher menu prices and increased demand. – Source: CNBC

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