Sales of Foodservice Equipment and Supplies Leveling Out

It would seem that sales of foodservice equipment and supplies continue to gradually settle back into the industry’s normal, pre-pandemic growth levels, per the latest data from the Manufacturers’ Agents Association for the Foodservice Industry (MAFSI.)

Sales of foodservice equipment and supplies increased 6.6% during the first quarter of 2023, per the MAFSI Business Barometer. This represents a 2.1% decline from the fourth quarter of 2022. Adding some context to this data, MAFSI points out “that over the long haul, our industry has grown traditionally in the range of 3% to 5% annually. In actuality, we are normalizing.

Along those lines, reps project sales of foodservice equipment and supplies will increase 4.5% during the second quarter of 2023.

Looking at sales growth by product area, tabletop increased 6.7%, equipment 6.6%, supply items 6.1% and furniture 5.5%. Geographically, first quarter sales growth by region included 8.8% in the South, 7.0% in the Northeast, 6.7% in the Midwest, 5.9% in the West and 4.2% in Canada.

In terms of how active the overall foodservice marketplace remains, 41% of reps reported an increase in quoting activity from the fourth quarter of 2022 to the first quarter of 2023. In addition, 37% of reps report no change in this metric compared to 22% that report a decline. Looking at consultant activity, which also can serve as a harbinger of things to come, 28% of reps report an increase while 63% report no change. Only 9% report less activity among foodservice consultants.

“Overall, business is looking likely to be stable in the second quarter, but concerns are rising for the second half of 2023 and beyond,” MAFSI in the executive summary written by Michael R. Posternak, CEO, PBAC & Associates LTD. Eastchester, NY. “The impact of higher interest rates may be taking a toll on demand for foodservice products. Manufacturers are reporting sharp declines in lead times and corresponding incoming order rates. This is due to four main functions: many dealers are overstocked, the lessened need to advance order to ensure “on time” delivery, the expectation of stability/decline in pricing after high inflation, and the lessening of demand for higher priced products given the need for a ‘return on investment” at the end-user level.”

Source: FESMag.com

Global Food Processing Equipment Market Size to Reach USD 75.56 Billion in 2032

Rising demand for processed and packaged food products is a major factor driving Food Processing Equipment Market revenue growth

The global food processing equipment market size is expected to reach USD 75.56 Billion in 2032 and register a revenue CAGR of 4.1% during the forecast period, according to the latest analysis by Emergen Research. Rising demand for processed and packaged food products is a major factor driving the market revenue growth. Food processing equipment increases efficiency of food processing. Processing equipment is designed to meet hygiene and safety standards. For instance, it reduces the risk of contamination and increases the shelf-life of food products, hence driving market revenue growth. Moreover, rising demand for custom-made food processing equipment is another factor driving revenue growth of the market.

Growing technological advancements are major factors contributing to the market revenue growth. Food processing equipment is used to increase quality of their product. Food equipment makers creating devices that can process foods faster while also being more energy and cost-efficient. For instance, bakers across the globe are troubled by issues such as hole creation during improper bread fermentation. To address this, 3D X-ray food inspection technology scans the bread and exposes flaws inside the loaf via a 3D digital model. This is frequently used in conjunction with an automated rejection process that detects and removes low-quality loaves from the production line therefore driving the market revenue growth.

However, the initial investment cost is high which might be a problem for small-scale industry which is a major factor restraining the market revenue growth. Poorly cleaned and sanitized equipment can harbor microbiological contamination and can gather allergic products, contaminating a non-allergenic product produced on the same line which is another factor restraining the market revenue growth.

Source: Yahoo Finance

Aluminum wine bottles introduced by US packaging manufacturer

CCL Container, a North American manufacturer of recyclable aluminium packaging, has released new aluminium bottle shaping capabilities that reflect the profiles of conventional wine bottles.

Designed with CCL Container’s BodyShapes shaping technology, the 750 mL aluminium bottles are resealable with a threaded cap that is designed to keep wine fresh. Due to higher thermal conductivity and greater chill retention than glass or plastic, the bottles can cool quickly and stay cooler for a longer period of time than glass or plastic bottles.

The threading in the cap does not contain plastic, making the entire container, which is made from virgin aluminium, 100% recyclable. Despite a wide diameter, aluminium bottles weigh less than glass bottles, making them less expensive to ship. They are also more durable than glass.

Aluminium wine bottles enable wineries to take advantage of expanded creative possibilities in terms of labelling. Multi-colour lithography is available in as many as nine colours, as well as embossing and debossing of graphics and logos, and a variety of other design options and finishes make it possible to create outstanding brand distinction and differentiation.

Source: FoodProcessing.com.au

Restaurants Ready for the Holiday Rush with More Consumers Planning to Dine Out

Consumers Are Choosing to Let Restaurants Do the Cooking to Spend Quality Time with Family and Friends

Consumers are choosing restaurants this holiday season, according to a new National Restaurant Association survey showing two-thirds (63 percent) of adults plan to eat out during the next several weeks and half (48 percent) plan to order takeout or delivery.

“Our research confirms that restaurants serve a practical need during the holiday season—giving guests the gift of time so they can enjoy the warmth of good company with family and friends,” said Michelle Korsmo, President & CEO of the National Restaurant Association. “The data also reveal that takeout and delivery remain critical components of the guest experience for every age group. From Gen-Z to Baby Boomers, restaurants have options to meet every need and taste preference, in this season and throughout the year.”

This holiday season, consumers see value in letting restaurants help heighten their meals at home. Sixty-six percent of those choosing to order in from a restaurant will order the entire meal from a restaurant, while many are trusting restaurants with the main course (89 percent), sides (86 percent) or appetizers (74 percent) for their meal. Nearly 2 in 3 (63 percent) will purchase desserts from a restaurant.

Social Media’s Role and Generational Differences

Given the emergence of TikTok-driven trends at restaurants in the National Restaurant Association’s 2024 What’s Hot Culinary Forecast, owners, operators and chefs should look for social inspirations when putting together their holiday main courses this year. Chefs from across the U.S. found that consumers want to try new foods, but in a way that’s recognizable, comforting and communal – which lends itself well to the holiday season. For millennials planning to order out this holiday season, the majority (91 percent) said they were most likely to purchase the main course from a restaurant.

Why and how consumers choose where to eat this season also differs by generation:

• 82 percent of millennials point to the importance of takeout or delivery options when choosing a restaurant as compared to a little more than half (53 percent) of baby boomers.
• Millennials are the most likely to use a restaurant over the holidays to avoid grocery shopping during busy times (75 percent), surprisingly beating out Gen Z (65 percent). Baby boomers are the least likely to factor in grocery shopping (57 percent).
• Overall, baby boomers are the least likely to let restaurants do their cooking (72 percent) over the holidays whereas Gen Z (86 percent) are the most likely to go out or order in.

The National Restaurant Association conducted an online survey of 1,010 adults nationwide November 10-12, 2023.

Source: PR Newswire

AI on the Menu: Using AI for Restaurant Operations

To streamline back-office and kitchen operations, many restaurants are turning to artificial intelligence (AI) technologies

National Restaurant Association:
While customers may not see what takes place behind the scenes, they certainly experience the result. When it comes to success, the priority for staff is speed and efficiency without sacrificing quality. From managing inventory to ensuring quick, consistent food preparation, restaurant operations play a crucial role in delivering a dining experience that draws repeat business. AI refers to the simulation of human intelligence in machines, which are programmed to think and learn like humans.

Its applications in the restaurant industry are far ranging and can greatly enhance the efficiency and productivity of operations. By automating repetitive or time-consuming tasks, analyzing data to predict future business, identifying upcoming tasks, and providing real-time business insights, AI can free restaurant staff to focus on more strategic and impactful activities, the ones that are customer-facing.

Inventory management
AI can help automate inventory tracking, monitoring supply, predicting demand, and generating purchase orders.

By analyzing historical data and considering various factors such as seasonality and customer preferences, AI systems can optimize inventory levels, minimize waste, and ensure that the right ingredients are always available. For example, an AI-powered system can automatically generate a purchase order for tomatoes when the inventory level drops below a certain threshold, saving time and reducing the risk of running out. It can also help with quality control by monitoring freshness based on date and setting use-by reminders.

Food prep
AI can assist in the kitchen by automating recipe scaling, monitoring and recording food temperatures, and running robotic food prep. By using computer vision and machine learning algorithms, AI systems can accurately measure and adjust ingredient quantities, monitor dish assembly and presentation, and ensure consistent quality. For example, an AI-powered system can use cameras to analyze if there’s enough supply on the makeline based on the number of customers in line, predicting instead of reacting to demand. It can walk kitchen staff through proper dish assembly too, as they build burgers or salads or plate entrees.

Staff scheduling and management
AI can help optimize staff schedules by analyzing historical data, predicting customer demand, and tracking employee availability and skill sets. By automating this process, AI systems can ensure that the right number of staff members with the right skills are scheduled for each shift, minimizing labor costs and maximizing productivity. For example, an AI-powered system can predict a surge in customer demand during weekends and automatically adjust the staff schedule accordingly, ensuring that the kitchen is adequately staffed.

Internal AI assistants can also provide support to staff when management has to focus on customer needs out front. These assistants can provide reminders to staff about certain tasks throughout their shifts or they can answer questions on a range of topics as they arise. For example, a new employee can use the AI assistant to clarify the difference between two menu options or remind them of the steps for plating a particular item.

Other aspects of AI to explore:
While inventory management, food preparation, and staff management are key areas where AI can make a significant impact, other aspects of operations that can benefit from AI technologies as well. It can be used to analyze customer feedback and sentiment analysis to improve menu offerings and customer satisfaction. AI can help predict and remind staffers about equipment maintenance needs, reducing downtime, and extending equipment life. Additionally, AI-powered chatbots can assist in handling customer inquiries and reservations, freeing up staff to focus on more personalized interactions.

As the restaurant industry continues to evolve, embracing AI can give establishments a competitive edge in delivering exceptional dining experiences.

Next up, explore how AI is transforming the corporate/enterprise office for restaurant groups. From analyzing financial data to optimizing marketing campaigns, AI technologies are reshaping the way restaurant organizations operate at a strategic level. Discover how AI can help restaurant groups make data-driven decisions to drive business growth.

Source: Hotel News Resource

Panera’s caffeinated lemonade blamed for another death, second lawsuit alleges

The family of Florida man Dennis Brown filed a lawsuit when he suffered from a fatal cardiac arrest incident after drinking three Charged Lemonade drinks

Panera Bread faces a second lawsuit following the death of Dennis Brown of Fleming Island, Fla. who suffered from a fatal cardiac arrest after he drank three caffeinated Charged Lemonade drinks from Panera.

The lawsuit, filed on Monday in the Superior Court in the State of Delaware by the deceased man’s family, claims that Brown, 46, was a member of Panera’s Unlimited Sips Club and would often pick up orders of Panera on his way home from work. According to his parents, Brown was an advocate for people with disabilities and himself lived with ADHD, a developmental delay, and a chromosomal disorder. As a result of his high blood pressure, he did not drink energy drinks.

Panera Bread faces a second lawsuit following the death of Dennis Brown of Fleming Island, Fla. who suffered from a fatal cardiac arrest after he drank three caffeinated Charged Lemonade drinks from Panera.

The lawsuit, filed on Monday in the Superior Court in the State of Delaware by the deceased man’s family, claims that Brown, 46, was a member of Panera’s Unlimited Sips Club and would often pick up orders of Panera on his way home from work. According to his parents, Brown was an advocate for people with disabilities and himself lived with ADHD, a developmental delay, and a chromosomal disorder. As a result of his high blood pressure, he did not drink energy drinks.

Related: Panera Brands reportedly confidentially files for IPO

The lawsuit claims that Brown had been drinking the Charged Lemonade drinks over a six-day period and had consumed three of the beverages on Oct. 9, the day he died from cardiac arrest on his way home. The lawsuit claims that there was no warning signage about the caffeine content in the beverages; a regular Charged Lemonade contains 158 mg of caffeine, so three regular sized Charged Lemonades would contain 474 mg of caffeine: more than four 12.5-ounce Red Bull energy drinks, and more than the FDA-allotted 400 mg of caffeine that adults can drink safely daily.

The incident took place several weeks before the first lawsuit was filed against Panera. On Oct. 30, the family of college student, Sarah Katz, filed a lawsuit against the bakery-café chain after the young woman — who suffered from a heart arrhythmia and typically avoided heavily caffeinated beverages — consumed the beverage without knowing that it contained such high amounts of caffeine and went into cardiac arrest twice before dying. Although Panera defended that its beverages were safe, in the aftermath of the first lawsuit and subsequent investigation by the U.S. Food and Drug Administration, Panera updated its signage, both in stores and on its app and website, to warn of the high caffeine content –approximately three weeks after the most recent death happened.

“Based on our investigation we believe his unfortunate passing was not caused by one of the company’s products,” Panera said in a media statement released in the aftermath of the second lawsuit. “We view this lawsuit, which was filed by the same law firm as a previous claim, to be equally without merit. Panera stands firmly by the safety of our products.”

Nation’s Restaurant News reached out to Panera for comment and to the FDA for information of the ongoing investigation of the beverage but did not receive a response in time for publication.

“This is a vulnerable population that I think the community at large should help protect. And I feel like Panera failed to do that for Dennis,” Elizabeth Crawford, an attorney at the Philadelphia-based law firm Kline & Specter, which represented both the plaintiffs in the two lawsuits against Panera, told NBC News. “Dennis’ family, just like the Katz family, hopes that this message gets out to prevent this from happening to another Dennis.”

Source: NRN.com

McDonald’s unveiled the menu for CosMc’s, a beverage-focused concept that could compete with Starbucks

Watch out, Starbucks. McDonald’s is ready to launch its new beverage-focused concept, CosMc’s , which promises to solve for “3 pm slump.”

“Our universe is growing this week as McDonald’s starts testing CosMc’s, a new small-format beverage-led concept from McDonald’s that’s truly out of this world,” the chain announced Wednesday. “Inspired by nostalgia and powered by a menu of bold, refreshing beverages and tasty treats, CosMc’s is landing earthside for us humans to enjoy.”

The first CosMc’s location opens in Bolingbrook, Illinois, with roughly ten CosMc’s pilot locations expected to open by the end of 2024 in the Dallas-Fort Worth and San Antonio metro areas of Texas.

Business Insider revealed the first look of the concept’s menu last week. On Wednesday, McDonald’s unveiled the chain’s website, and more details about the menu.

The menu includes a spicy queso sandwich, hash brown bites, and pretzel bites served with dipping sauces. Desserts include a blueberry lemon cookie sundae and caramel fudge brownies. Some McDonald’s classics, such as McFlurry’s and the Egg McMuffin will also be sold on the menu.

“CosMc’s menu is rooted in beverage exploration, with bold and unexpected flavor combinations, vibrant colors, and functional boosts,” the chain said. “You’ll see a range of specialty lemonades and teas, indulgent blended beverages and cold coffee — think Sour Cherry Energy Slush, Tropical Spiceade, and S’mores Cold Brew.”

CosMc’s appears to be competing with beverage-focused chains like Starbucks, Dutch Bros, and newly popular soda concepts.

Cold beverages are a huge business for Starbucks, as are customizable options. Cold foam is the fastest-growing add-on at Starbucks, and modifiers represent a $1 billion business for the coffee chain.

Until now, McDonald’s has been very secretive about the concept, which is based on an obscure McDonaldland character from the late ’80s.

Source: Business Insider

Cracker Barrel traffic took a big hit last quarter

Same-store restaurant sales for Cracker Barrel Old Country Stores slipped by 0.5% for the first quarter ended Oct. 27 despite a 6.8% hike in menu prices, signaling a traffic decline of more than 7% for the family-dining powerhouse.

The slide came despite the launch during the quarter of Cracker Barrel’s first customer loyalty program.

Coupled with an 8.1% fall in sales within the retail shops that complement the brand’s dining rooms, the slide in customer counts dragged down net profits by 68% to $5.5 million. Revenues slipped 2%, to $823.8 million.

Management tempered the bad news for investors by emphasizing month-over-month improvements in guest counts during the quarter, a trend attributed to the Cracker Barrel brand’s marketing and emphasis on improving the experiences of its guests.

“We will continue to focus on these initiatives along with operational excellence, and we believe these efforts will resonate with guests and will support improved performance in the remainder of the fiscal year and beyond,” CEO Julie Masino said in a statement.

She said the launch of Cracker Barrel’s loyalty program “had exceeded our expectations,” and projected that “it will be a meaningful differentiator and traffic driver over the long term.”

Masino stepped into the role of CEO on Nov. 1, or after the quarter had ended. She succeeded Sandy Cochran, who had held the post for 12 years.

In releasing results for the quarter, Cracker Barrel projected that it will open nine to 11 units of Maple Street Biscuit Co., its fledgling breakfast-and-lunch concept. The company did not break out results for that chain, which finished Q1 with 60 stores, or six more than it had in operation a year ago.

The Cracker Barrel had three fewer units open during the period than it did a year earlier, with 661 stores in operation as of Oct. 27. The company said it plans to open two units of that brand during the current fiscal year.

Source Restaurant Business

Fueling Up: People hate Wawa’s pizza. Here’s what the company can do about it.

Critics and consumers have harshly judged the retailer’s pies since they debuted this summer. If sales are also poor, it may need to pull pizza from its menus, one expert says.

Few events grabbed the attention of both the c-store industry and consumers this year more than when Wawa threw its hat into the pizza ring.

The Pennsylvania-based retailer, known more for its hoagie sandwiches and cheesesteaks than its fuel rewards or beverage offerings, added pizza to its dinner menu in June after “years” spent working on the recipe, the company said at the time. It comes in several varieties, including plain, pepperoni, sausage, mushroom and veggie.

If Wawa had worked on its recipe for a week, I’d expect the pizza to be subpar. But “years” means it should be at least half decent, right?

Wrong, according to several media outlets.

Over the past few months, publications like The Washington Post, Eater and Bon Appetit have scorched Wawa’s pizza with horrifying reviews.

“Wawa’s new pizza is edible, but an utter disappointment — a sloppily assembled pie with bland toppings and a dry basic crust,” Ernest Owens, editor for Eater Philly, wrote in his review of the pie.

Owens noted that the “uninspiring” pizza at 7-Eleven — which pizza maven and Barstool Sports founder Dave Portnoy rated a 3.8/10 in 2021 — “outshines” Wawa’s pies.

Even local media in New Jersey, where Wawa operates nearly 300 stores, is burning Wawa’s pizza to a crisp.

“Wawa, I love you, but your new pizza is trash,” Jeremy Schneider, food and culture reporter for NJ.com, wrote in his scathing review.

A particularly harsh review written by Danny Palumbo in The Takeout compared Wawa’s pies to those of Casey’s General Stores, which has become the c-store most synonymous with pizza through the years.

“It’s missing the thoughtfulness and superb flavor of a Casey’s pizza,” Palumbo wrote. “In fact, it tastes like something Wawa rushed out just to stay ahead of the curve.”

Even consumers are bashing Wawa’s pizza. When The Philadelphia Inquirer conducted a taste test with five 11th graders in the Philadelphia area, near Wawa’s home base, none were huge fans to say the least. Multiple students noted how the pizza was burnt, had too much cheese and tasted like a “cheap pizza.”

Not everyone hates Wawa’s pizza. Jason Sheehan of Philadelphia Magazine defended Wawa’s pies, noting that consumers need to keep their expectations in check and not compare this pizza to that of established restaurants.

“What did you think you were going to get?” Sheehan wrote. “Because before you go getting all high and mighty about it, let’s not forget: You’re eating pizza from a gas station.”

I disagree. Wawa has stated in the past that it views itself as more of a restaurant than a convenience store. Its CEO, Chris Gheysens, even referred to its brand as a “restaurant-to-go.”

If the company views itself as a restaurant, its food better be restaurant quality.

These harsh reviews have left me wondering: What the heck is going on? Is Wawa’s new pizza actually terrible, or is it just not as otherworldly as its hoagie sandwiches? Is Casey’s paying off The Washington Post and Eater to publicly assault Wawa’s pies?

More importantly, can Wawa — and its pizzas — bounce back from this negative press? And what can other c-store retailers learn from this experience?

Should Wawa pull its pizza from the menu?
One reason Wawa is in this situation to begin with is because pizza is “a really hard category” to get into, Liza Salaria, senior principal consultant and category management and foodservice practice lead for c-store consultancy Impact 21, said in an interview.

Source: CStoreDive.com