Source fesmag.com

Parts Town first established a partnership with Hobart in 2017 to provide access to OEM parts for its food prep equipment line. A press release notes that the two plan to expand their collaboration in the future with additional offerings, including more parts and planned maintenance kits.

“Throughout the course of our long-term partnership, Parts Town has done an exceptional job servicing our customers, enabling Hobart to continuously increase our genuine OEM share of the foodservice equipment market,” says Michael Stevens, Hobart’s product and business development manager. “This expansion helps us to continue providing the foodservice industry with the replacement parts needed to keep their kitchens up and running.”

Source fermag.com

The restaurant industry is fast-paced and competitive. With customers enjoying consistency, the pressure is real. Even with new trends in technology and the lingering challenges of the pandemic, demand for new ways to access great food is at a high.

The pandemic created a lot of challenges for an industry with historically slim profit margins. But creative business owners found a way to meet customer demands while adhering to restrictions. Delivery-only restaurant models were the answer for 5% of operators since the start of the pandemic.

Still, nearly 64% of customers prefer dining in over delivery or online ordering. Restaurants that provide quality delivery service while maintaining the classic dining experience can capture the market from both sides.

No matter where your restaurant stands, the latest trends can give you valuable insight for seizing success in 2023. Continue reading to discover the latest restaurant industry trends and how restaurants are recovering from the pandemic economy.

Restaurant Industry Trends and Statistics
Sustainable Eating
Restaurant operators are cutting costs and giving consumers what they want with sustainable options for everyone. The industry is adopting a climate-conscious approach to recipe development. Sourcing local foods to welcoming vegan and vegetarian options are two ways to make your menu more sustainable.

And, consumers are taking notice. From fast food to fine dining, consumers want menu options that fit their lifestyles. Reducing meat consumption – especially red and processed meats – is healthy and sustainable. About 5% of consumers are embracing the health and environmental benefits of vegan and vegetarianism.

Delivery Only
Ghost kitchens and cloud kitchens are on the rise. These delivery-only restaurant models are innovative and flexible. The pandemic drove consumer demand for high-quality restaurant delivery and restaurant operators met this demand with creativity.

In 2022, 5% of restaurant operators reported moving into the delivery-only restaurant business. Ghost kitchens can change their menus frequently and experiment with new ingredients and flavors. They also have reduced overhead costs since they don’t have to pay for front-of-house staff labor.

QR Menus
QR menus were introduced during the pandemic to reduce the time spent cleaning physical menus during a restaurant shift. They’re convenient, eco-friendly, and can be updated regularly, avoiding the need to reprint menus with new recipes or specials.

The thing is – QR menus are here to stay. Since most people have smartphones, restaurantgoers will happily pull up the menu on their phones. This way, the menu never leaves the table, allowing guests to browse dishes and drinks throughout their experience.

Wi-Fi Everywhere
Lots of office workers are permanently remote following the pandemic. Restaurants and cafes welcome this trend by making wi-fi networks available to all guests. A Wi-Fi network also ensures that customers can easily access QR menus on their smartphones.

Some restaurants depend on table turnover to keep sales up. It might not seem like the best strategy to provide guests with free Wi-Fi. But, an internet connection is a deciding factor for many consumers’ choice of restaurant.

Hyper-local
Eating local has never been trendier. Consumers are embracing locally grown produce and flocking to restaurants boasting responsibly sourced ingredients. Local ingredients are more sustainable and often more cost-effective for restaurants.

Independent restaurants can also simplify their supply chains by emphasizing local ingredients to minimize costs. Local ingredients are available seasonally, which prompts cooks and chefs to be creative with what is available.

Cloud RMS
One of the biggest hurdles for restaurant management system (RMS) technology was the data connection and servers required to support these systems. Cloud technology and SaaS simplifies advanced RMS systems, making them more accessible for brands.

With the demand for delivery at an all-time high, cloud RMS systems are invaluable, allowing online orders to be fired directly to the kitchen. This streamlined aspect is critical because online ordering and delivery increased by 300% since 2014. Cloud RMS systems also help restaurants to stay organized, offering timesheets, digital inventory management, and detailed sales data.

Handheld POS
Along with Cloud RMS, handheld point of sale (POS) terminals let servers fire orders to the kitchen right from the table. This feature reduces mistakes, saves time, and increases overall efficiency for the entire restaurant staff.

Handheld POS terminals also allow servers to divide checks and take payments tableside. And, guests can rely on every server to be ready to fire an order. Almost every step of service is streamlined when service staff uses handheld POS.

Counter Service
Counter-service restaurants – often called fast-casual restaurants – are still a popular dine-out pick of choice. Consumers continue to demand convenience and speed. Counter-service restaurants can deliver high-quality meals quickly and consistently.

The counter-service model offers benefits to restaurant operators, too. They come with fewer overhead costs without a full FOH service staff and are equipped to fulfill delivery and online orders quickly.

The casual atmosphere of counter-service restaurants isn’t right for some operators or consumers. Yet, even chefs like Gordon Ramsay are embracing the counter-service model to bring his award-winning recipes to customers.

Staffing Challenges
While staffing for restaurants has gotten a little better since the worst days of the pandemic, restaurants continued to have staffing challenges in 2022. Restaurants historically have high turnover rates, but the pandemic exacerbated that issue. Around 75% of restaurants report high turnover rates.

Additionally, 40% of restaurant employees say there is a lack of team-building activities, and 70% want more hands-on training with managers. Restaurants can keep quality staff members by fostering a positive, compassionate workplace.

Strict Cancellation Policies
Restaurants are imposing stricter cancellation policies for reservations as another holdover from the pandemic economy. Avoiding no-show reservations is a solid tactic to keep sales steady for restaurant owners.

Some restaurants have customers place a deposit on their table so that the restaurant can pay servers even if customers don’t show up. Others are a little more lenient and will refuse to make reservations for people that consistently don’t arrive for their reservations. They also strictly enforce arrival times on reservations.

How will you act on these restaurant trends in 2023?
The restaurant industry continued facing the lingering challenges of the COVID pandemic in 2022. But, with delivery-only restaurants and updated technology, restaurant operators are finding ways to keep their sales up. With these trends, restaurants can continue to bring the highest quality meals to their loyal guests through 2023.

Source toasttab.com

Your front-of-house (FOH) team is made up of the customer-facing staffers, from servers and food runners to bar backs and your host/hostess. These are the people your diners see and interact with, meaning FOH optimization significantly impacts the customer experience and your overall restaurant operations. Teamwork is essential.

The ultimate goal of any FOH setup should be to satisfy your diners, but this is about a lot more than table settings and decor. Proper front-of-house management includes employee training — for both the front- and back-of-house teams — and your overall customer service processes.

There are plenty of factors to consider for your front of house, but if you need to boost revenue, try these eight improvements to revamp your FOH.

1. Clarify Front-of-the-House Roles
Employees are 23% more likely to stay if their manager defines their role. Your restaurant staff wants to feel competent at work, but without clear responsibilities, it’s easy for the team to drop the ball.

Who is in charge of what at your restaurant during each shift? Instead of telling front-of-house staff that “everyone” needs to set tables between diners, assign that task specifically to one busser for each section.

It’s a good idea to delineate responsibilities by job title so you can ensure that FOH and back-of-house staff know what they’re doing. For example:

Your general manager is responsible for checking on guests and keeping the front and back of house (BOH) on the same page. They should communicate clearly with dining room and kitchen staff. You might also have a dedicated FOH manager and BOH manager.

Bartenders are responsible for making drinks and serving food to bar patrons.

Head waiters educate new employees and keep the dining area running smoothly.

Servers take food and drink orders, provide refills, and process payments. They should ensure water glasses are full and customers are happy.

Hosts greet and seat diners and give menus to customers on their arrival. They also answer phones and take bookings.

Sommeliers educate diners and upsell bottles of wine. They may also be responsible for drawing up the wine list.

Bussers clean tables and place silverware.

By clarifying roles for your FOH staff, you’re adding accountability that makes it much harder to point fingers. Plus, it ensures that no essential tasks fall through the cracks, giving customers a better dining experience overall.

2. Make Waiting Enjoyable
Diners visiting busy or successful restaurants often have to wait for a table. As a restaurant owner or manager, you’ll want to aim to reduce wait times — but that’s not always possible. If you have a dinner rush and customers have to hang around until a table is available, it’s worth making the downtime enjoyable to improve the dining experience.

Make it as comfortable as possible for diners to wait. That might mean:

Making seats available at the bar

Offering TV, music, or even a game room for kids

Building a shaded patio area or outdoor seating

Using an SMS waitlist so diners can peruse nearby shops while they wait

3. Regularly Train Front-of-House Staff Members
Training front-of-house workers regularly means you can give diners the best experience possible and improve worker satisfaction. Studies show that 70% of restaurant employees want hands-on training from their front-of-house managers. By providing training sessions, you’ll have happier employees who are more likely to stay in their positions longer.

If possible, meet with front-of-house staff before every shift. This goes for new staff as well as tenured employees. Regular gatherings allow you to answer questions, inform wait staff of menu changes, and have line cooks or sous chefs explain the daily specials.

By meeting with your front-of-house team regularly, you can coach them on the best ways to serve diners and boost sales in the process.

Aside from these regular meetings, it’s a good idea to do all-hands training, too. Schedule paid weekly or monthly training with your front-of-house staff. Educate them on how the back of the house works, how to handle unruly customers, and when to escalate issues to the restaurant manager.

The purpose of training is to equip front-of-house employees with the knowledge they need to navigate serving your unique dishes and handle the human side of the business. It might be a little more work upfront, but employee training is vital when optimizing your front of house.

4. Track FOH metrics
Another easy way to improve your front of house is by tracking various metrics and data points. By keeping an eye on your sales data, for example, you can get a clearer idea of which dishes are performing well and which need to be reworked by your kitchen team.

A comprehensive point-of-sale (POS) system can help with this. You can use it to process cash or cashless payments. The software automatically tracks your data and lets you see how dishes perform.

Sound POS systems can also let you see the following:

Sales by employee

Labor versus sales costs

Discounts and comps

Taxes

Regularly check over this data to find out how your FOH staffers are performing and what additional training you might need to provide. Instead of trying new restaurant initiatives and hoping they work, you can make data-driven decisions that can help you boost profits more easily.

5. Encourage Online Reservations
If you’re trying to optimize your restaurant’s front of house, taking tasks off your staff’s plate is a good idea. One way of doing this is by taking online or telephone reservations.

While you can still accept walk-ins, reservations make it much easier to plan your staffing needs and food orders ahead of time. Some POS systems can automate this, meaning your host or FOH staff don’t need to spend as much time finding a spot for your diners.

For example, if you already use Square as your POS system, you can easily set up online reservations with Square Appointments.

6. Offer Contactless Ordering Options
Implementing contactless ordering can also benefit your FOH team. Online ordering or self-service kiosks are a great way to give diners more choices and free up your FOH staffers to work in other areas of the restaurant. Contactless ordering options also help your restaurant run with fewer front-of-house team members when you’re short-staffed.

It’s easy to set up a kiosk in your restaurant using a tablet, Square Stand Mount, and kiosk software from KioskBuddy. Plus, kiosks are a cost-effective solution for your business.

7. Lay Out Your Dining Room Carefully
It might sound like a good idea to fit as many tables as possible into your restaurant, but diners rarely enjoy being crammed together like sardines. Tables are just one part of the equation. Restaurants have to fit walking space to the restrooms, waiting areas, and server stations into their layout, too.

Communicate with your front-of-house staff to see if they have suggestions about your restaurant layout. If it’s too cluttered, it could be a safety hazard for bussers balancing trays of hot food. Speaking with them lets you get their input before you make any significant changes.

8. Visit as a Diner
It’s easy to overlook problems in your restaurant if you don’t frequently dine there. Be sure to eat in your own restaurant so you can spot points of friction in the guest experience.

Ask staff to treat you like a regular customer. You might not get a 100% unbiased experience, but chances are good that you’ll see what your restaurant is doing well and where you can improve.

Source kioskbuddy.app

FOH Front of the House
It sets the ambiance, reflects your brand identity, and can even influence customer satisfaction. By being aware of the current trends in tabletop design, you can ensure that your restaurant remains visually appealing and relevant in today’s competitive market.

With a goal of sharing a read of where tabletop is headed in Q4 of 2023 and into next year, Total Food Service sought out one of the industry’s true visionaries: Simone Mayer of FOH (Front of the House). Her expertise as Founder and CEO of Miami, FL based FOH can provide valuable insights and inspiration for enhancing your restaurant’s overall aesthetic.

Simone Mayer’s expertise can help you identify innovative ideas, unique materials, and modern styles that align with your restaurant’s vision, ultimately attracting more customers and leaving a lasting impression on them.
What are the current tabletop trends in restaurants?

At FOH®, we’re always looking out for and considering the latest trends when designing our tableware concepts. That being said, while we take inspiration from what’s in style, we are also constantly improving our designs and searching for ways to propel new trends so that we can not only offer the WOW experience that chefs and guests crave but so we can bring something new to the table – literally.

Tabletop trends in restaurants are ever-evolving — since our inception, sustainable materials, minimalist designs, and unique serving vessels have been at the forefront. We manufacture solutions so every space achieves its desired look and feel. Sustainable materials such as bamboo and recycled glass have been increasingly popular as consumers become more environmentally conscious.

Minimalist designs that focus on simplicity and elegance are also popular, as they allow the food to be the highlight. Unique and unconventional serving vessels such as our Root boards and Kiln® colored porcelain are another popular trend as they add an element of surprise and delight to the dining experience. In terms of shapes, organic and abstract designs are highly sought after. A fresh departure from traditional round plateware styles, these plates offer tremendous versatility in plating dishes and promote a unique dining experience for guests.

The concept of “bowls” is huge right now. From poke bowls to breakfast bowls and everything in between, these dishes feature a wide range of ingredients, sectioned off to showcase each one individually as opposed to combining them. These types of dishes are plated in large bowls that will show off the colors and textures of each dish component and are easy to handle by both servers and guests.

How do tabletop trends impact the overall dining experience? How can tableware create a lasting impression on guests?
FOH Front of the House tabletop trendsWell-curated tableware creates a lasting impression on guests and can even influence their perception of the food. Tableware is not just a functional item; it plays an integral role in setting the “personality” of the establishment and creating an ambiance that shapes the guest’s perception of the food. Restaurants that integrate trending concepts also present themselves as innovative and current, inspiring social-media-worthy photos and marketing messages.

A meticulously curated tabletop can leave a lasting impression on customers, transforming a simple meal into a memorable sensory journey that entices them to return. Plus, unique serving vessels and other creative touches can create excitement and elevate the dining experience. Collections like the new Bevel® play with visual sensory aspects of any stimulated setting you recall.

How can a well-curated tabletop setting make the food look more appetizing?
Firstly, our chef partners love the food presentation on the plate that complements and enhances the flavors and texture of their dish. Secondly, using appropriate tableware, such as dishes, flatware, and accessories, can make the food look more visually appealing. Lastly, using colors and textures in the plates and tableware can create a more vibrant and enticing dining experience.

Furthermore, the layout and placement of the various elements can also impact how the food is perceived. For instance, placing the main dish at the center and arranging the side dishes around it can create a focal point and draw attention to the main dish, making it look more appetizing.

For example, a light-colored tablecloth or placemats can provide an excellent backdrop for colorful and visually striking dishes. Similarly, pairing a bold-colored dish with simple cutlery and glassware can make the food stand out while adding elegance to the table setting.

Always curious that a $35 and over entrée was always served on a white tablecloth. Now it’s not uncommon to see a $50 entrée on a table with no cloth… maybe an expensive napkin? How does that impact your role?
The traditional use of a white tablecloth was to indicate the high-end price point of an entrée and it’s no longer a hard and fast rule. Customers are more focused on the quality of their food and experience, rather than the use of traditional symbols of luxury. As a CEO, my role is to stay ahead of these changes and adapt.

This may mean exploring new materials and designs for our tableware for your space, and ensuring that the dining experience remains exceptional regardless of traditional symbols. We take inspiration from current design trends and elements of nature to ensure the shapes, sizes, and colors of our plateware complement dishes and spark creativity for the chef.

Are there any emerging technologies influencing tabletop trends?
There will constantly be emerging technologies for the food and beverage industry. Like now, we see kitchens moving into all-electric equipment at a faster rate. These influences add a new level of engagement to the culinary experience.

What seasonal trends impact tabletop design?
As a manufacturer, we want to produce solutions that can evoke feelings of warmth and coziness, maybe mimicking seasons, but our end goal is to develop designs that have a wholesome lifespan for our customers.

It’s essential to be aware of these seasonal trends and incorporate them into the tabletop design to create an immersive and memorable dining experience. It creates a level of depth with the meal by incorporating elements of what’s happening around them into the story of the dining experience. Still, as a thought leader, we strive to stay one step ahead so our offerings are always fresh and exciting.

What are cost-effective ways for restaurants to incorporate seasonal tabletop trends?
Yes, different seasons inspire different colors, patterns, and textures. Overall, tabletop design can play a pivotal role in enhancing the dining experience and adding an extra layer of ambiance to a restaurant’s atmosphere.

Our focus is to help choose classic tableware that can be paired with simple seasonal accents, resulting in a design that will always feel on-trend. A restaurant can maintain its aesthetic by staying flexible and versatile while still adapting to shifting seasonal trends. Personalization is increasingly popular, with more restaurants offering custom tableware that reflects their unique brand identity.

Incorporating accents. Restaurants can add seasonal flowers to a tabletop display and garnish dishes with herbs, fruits, and vegetables that are also in season.

Can you share insights on the future of tabletop trends?
The use of biodegradable and recyclable materials is expected to become even more prevalent, and there is a growing focus on decentralized production models that prioritize local sourcing and shorter supply chains.

How can restaurants integrate sustainable tabletop materials without compromising on aesthetics?
Choose the right materials: sustainable, recyclable, and eco-friendly. Restaurants can create a positive environmental impact without compromising on aesthetics. Sustainable items can be just as chic as those made from other materials – if not more.

Sustainable pieces are usually made from different types of wood, which add a rustic and warm touch to any presentation. The neutral colors and organic textures pair well with all materials and can be integrated seamlessly. Alternatively, upcycling is an elegant and sustainable option that can add a touch of sophistication to any tabletop design.

How can restaurants create a cohesive tabletop design that aligns with their brand image?
The key to creating a cohesive tabletop design is to keep the restaurant’s brand identity in mind throughout the process. This means carefully selecting solutions that reflect the restaurant’s unique aesthetic. Remain consistent with colors, textures, and patterns, a restaurant creates a visual language that communicates its brand identity to customers. Moreover, it is essential to consider the dining experience as a whole, from the menu to the environment, to ensure that the tabletop design aligns with the overall vision.

Tableware plays a vital role in communicating the restaurant’s ethos to diners. For example, traditional ceramics and rustic pieces communicate a “homey,” intimate feeling, whereas modern suspension plates or a tiny serving dish can make the food feel extravagant and avant-garde. Choose materials, styles, and colors that best represent the essential theme of the restaurant and the types of dishes that are served.

What is the next step for an operator/dealer that would like more info on how FOH can help to update their tabletop strategy?
Our website is the perfect place to learn more about FOH®, www.fohworldwide.com, where we showcase our extensive solutions and offer resources on trends and best practices on our blogs. If you can visit us in person, you can see our showrooms in Miami, New York, Chicago, and Amsterdam. We would love for you to come see us!

Another option is to complete the contact form on our site to reach our team of experts, who can provide personalized advice and recommendations based on the restaurant’s specific needs and goals. We offer samples and mock-ups, allowing restaurants to see how different tableware and accents will look before making any commitments. Overall, by working with FOH®, restaurants can elevate their presentations and create an unforgettable dining experience for their guests.

Source totalfood.com

The transaction appears to reduce Caribou to franchising and operating its company-owned and licensed shops. Caribou has more than 800 coffeehouses in 11 countries, primarily in the U.S. It’s owned by Panera Brands.

JDE Peet’s sees it as a platform to expand its premium coffee portfolio in North America. Otherwise, details were a little sketchy. “We will work closely with the Caribou team on the ongoing development of Caribou-branded products, as Caribou continues to expand its operations in the United States and abroad,” said Fabien Simon, CEO of JDE Peet’s.

JDE was created in 2014 when Mondelez International and D.E Master Blenders 1753 B.V. combined their coffee businesses. Peet’s chain of coffee shops was added a few years later.

Source FoodProcessing.com

Source foodprocessing.com

This article highlights a few hot topics in the legal world that employers should be mindful of when engaging in online recruitment of employees.

Table of Contents
Pay Transparency:
Use of Automated Tools:
Data Privacy and Security:
Accessibility Compliance:

Pay Transparency:
One of the notable legal developments impacting online employment recruitment are pay transparency laws.

States such as California, Connecticut, New York, as well as certain cities in New Jersey, now require employers to disclose salary data during the hiring and application process. Many of these laws extend to individuals who are not yet your employees, as they protect prospective employees and applicants.

For example, New York’s Pay Transparency Act requires that the compensation, or a range of compensation for the position and the job description for the position be included in the advertisement.

In Nevada, employers must disclose the salary range to applicants who have completed an interview for the position. Other states, like Connecticut, require employers to provide salary range information to applicants by the time they extend an offer of compensation.

Employers should proactively review and update their job advertisement practices, ensuring that salary information is presented in accordance with the specific requirements of the relevant state or city.

Use of Automated Tools:
Some states are now regulating employers’ use of automated employment decision tools (AEDTs) or artificial intelligence (AI) programs and software in the hiring process. For example, New York City requires that employers utilizing AEDT conduct a bias audit and provide certain required notices.

Other laws, like Illinois’ Artificial Intelligence Video Interview Act (AIVIA), regulate employer use of AI in video interviewing, including informed consent of applicants, video distribution and destruction, and reporting requirements.

Employers should be mindful that AEDTs and AI are new, developing technology and as such, they should expect to see additional states regulate their use as it becomes more prevalent.

Employers should also be mindful that their use of such tools results in fair, non-discriminatory hiring practices.

For example, automated tools which filter for certain experience could inadvertently result in automatically filtering out certain characteristics (such as age) which may be protected under anti-discrimination laws.

Data Privacy and Security:
Online recruitment involves the collection and storage of sensitive personal information. Employers should prioritize data privacy and security and be aware of any notice requirements to comply with relevant laws.

For example, the California Privacy Rights Act (CPRA) requires employers to inform individuals about the employment-related personal information collected by the employer and how that data is used.

Information covered by the CPRA includes an individual’s personal information including address and social security number, racial or ethnical origin, membership in a union, or biometric information.

Implementing secure online application platforms and establishing clear data protection policies is essential.

Employers should regularly review and update their data protection policies, ensuring alignment with current privacy laws.

This includes providing clear information to applicants about data collection practices, obtaining necessary consents, and implementing robust security measures to protect applicant information.

Regular training for HR personnel involved in the recruitment process can further strengthen an organization’s commitment to data privacy and security.

Accessibility Compliance:
Websites and platforms used for online recruitment must comply with accessibility standards outlined in the Americans with Disabilities Act (ADA). Employers should conduct regular accessibility audits of their online recruitment platforms.

This involves testing the website or platform with various assistive technologies to identify and address potential barriers to access.

Additionally, providing clear instructions for applicants on how to request accommodations and promptly addressing accessibility issues as they arise will help organizations maintain compliance with ADA standards.

Ensuring that online content is accessible to individuals with disabilities, including those using screen readers, is critical to avoiding potential legal consequences.

As the industry embraces the digital age for recruitment, understanding and addressing the legal challenges associated with online hiring is paramount.

From compliance with state-specific laws to fostering diversity and inclusion, restaurant employers must prioritize creating fair and transparent online recruitment processes.

By staying informed about legal developments, implementing best practices, and leveraging technology responsibly, restaurants can attract top talent while mitigating legal risks in the dynamic landscape of hiring in the digital age.

As we enter the new year, a proactive approach to legal compliance in online recruitment will not only enhance the reputation of restaurants but also contribute to building a resilient and thriving workforce.

Rheem’s Contractor App was selected as the winner of the Connected Home Innovation of the Year award in the eighth annual IoT Breakthrough Awards, and both the Rheem Resolute 30-ton G/E and A/C and the Rheem Endeavor Line Prestige Series RP18AZ heat pump earned recognition in Good Design’s building materials 2023 category.

“Rheem is energized and excited to begin 2024 with three award wins for its air conditioning division,” said Randy Roberts, vice president of residential business development for the Rheem a/c division, in a press release. “Innovation is paramount at Rheem, and our air engineers strive to create a tailored approach with our products to directly address the unique needs of our users.”

The IoT Breakthrough Awards program recognizes companies, technologies, and products in the global Internet-of-Things market. The Rheem Contractor App is a solution designed specifically for Rheem contractors and plumbers. Utilizing Bluetooth and a suite of specialized features, it enables contractors to access resources, including product information and learning resources to help them make informed decisions regarding equipment replacement and repair, the press release said.

The Good Design Awards were created more than 75 years ago to generate awareness about contemporary design and honor cutting-edge products in design and manufacturing around the world.

The Rheem Resolute 30-ton G/E and A/C are the industry’s first 30-ton packaged systems with standard field-convertible airflow and single-zone and multi-zone Variable Air Volume (VAV), and the smallest and lightest 30-ton packaged units available in the industry, Rheem said. Resolute 30-ton units offer benefits for commercial and industrial cooling applications, higher efficiencies, serviceability features that result in material advantages for contractors and building owners, and better occupant comfort through zoning capabilities, the company said.

“We pride ourselves in delivering practical, innovative products that improve the lives of our customers every day,” said Farooq Mohammad, vice president of commercial business at Rheem. “Rheem Resolute 30-ton is the result of our design process that focuses on product excellence, ease of use, and sustainability, and we are honored to be recognized again with this Good Design award.”

With patented, industry-first features, the Rheem Endeavor Line Prestige Series RP18AZ heat pump offers precise temperature control to meet heating and cooling needs and boasts high efficiency, the company said. The RP18AZ was designed by Rheem in response to updated U.S. Department of Energy (DOE) efficiency regulations that took effect in 2023. Furthermore, the unit is Energy Star certified (up to 20 SEER2, 12.5 EER2, and 8.5 HSPF2).

Source achrnews.com

Throughout 2023 the U.S. construction industry gained momentum from legislation such as the Infrastructure Investment and Jobs Act, the Creating Helpful Incentives Produce Semiconductors Act and the Inflation Reduction Act. These acts aimed to rebuild infrastructure, prioritize clean energy initiatives and foster job creation. While high interest rates and inflation caused slowdown among some sectors, overall, companies within the PHCP-PVF industry enjoyed a successful year.

2023 Industry Forecast ≫
Heading into 2024, the above legislations are still at play as many areas of the country have yet to see the effects of funding. Additionally, manufacturers and distributors face the uncertainty of an election year, ongoing skilled labor shortages, and lingering supply chain disruptions along with other challenges. Despite these impending factors, PHCP-PVF experts remain positive for the outlook of this year, citing technology advancement, housing demand and the societal push toward greenhouse gas emission elimination as reasons for expected growth.

As distributors plan for the upcoming year, Deloitte identifies five key areas that may help them capitalize on the projected industry growth and tackle unforeseen challenges, including heightened focus on sustainability and efficiency, advancement of digitalization and generative AI, differentiated impact of market uncertainty across the residential and nonresidential segments, change in operating strategies to manage cost volatilities, demand and customer priorities, and new workforce norms to bridge the lingering talent and skills gaps.

Supply House Times sat down with several PHCP-PVF industry experts to see what distributors can expect in the coming year.

“We are focused on truly dialing into the voice of our customer base. We know that our customers are facing tremendous pressures up and down their businesses and our focus is to provide the proper tools necessary for them to find success.”

— Seth DePuy, Chief Strategy Officer, First Supply

2024 economic factors and macro-trends
Across the board, PHCP-PVF experts are keeping a close eye on interest rates, waning demand and elevated product pricing.

“We’re keeping an eye on interest rates right now. Inflation has dissipated as the government has stopped putting money into the economy and now it’s about getting interest rates down,” says Bob Mucciarone, F.W. Webb’s COO. “Interest rates have been a factor in the slowing economy—both for housing and financing larger projects.”

First Supply’s Chief Strategy Officer Seth DePuy agrees, adding that while some post-COVID economic challenges have subsided, there are still a handful of things to watch. “Higher interest rates, demand waning, lack of labor and elevated product costs have stymied the overall construction market in the US. Construction projects continue to progress, albeit, they tend to be smaller in scope and are being built at a slower pace than what we have witnessed recently.”

DePuy adds that global political tension will affect how 2024 shakes out. “On a global scale, there are certainly many items to keep our eyes on, including the declining strength of China’s economy, political tensions between China and Taiwan and also the Israel-Hamas war,” he says. “Throw in a U.S. Presidential election taking place at the end of next year and there are many competing interests that will dominate in 2024.”

Kim Albrecht , director-air conditioning division marketing and training for Rheem, adds that the company is paying close attention to tax credits and rebates. “The landscape of tax credits and rebates for efficient equipment, joined with regulatory shifts will affect how the HVAC and PHCP markets perform this year,” she says. “As a company invested in innovation and energy efficiency, we understand that economic uncertainties can influence both consumers’ and business owners’ purchasing power and the cost dynamics of any manufacturer’s operations.”

Keeping these economic factors in mind, these pros anticipate a stronger second half of 2024, with the commercial construction outperforming residential.

“The economy has been slowing and that trend will continue right into the first half of 2024; that is what we are budgeting to happen,” Mucciarone explains. “We anticipate interest rate cuts by the Fed sometime between April and June and feel those cuts will jump-start the economy, so the latter half of 2024 will be very good.”

“We expect 2024 to have a slow start, a transition period mid-year and a latter half with good growth. Growth will be highlighted by interest rate reductions that will start mid-year and continue through the end of 2024. Those interest rate cuts should help projects that have been on hold finally begin and invigorate a housing market that needs lower rates to create housing starts.”

— Bob Mucciarone, Chief Operating Officer, F.W. Webb

DePuy says he expects to see more of what was seen in 2023. “Overall, we expect to see a continuation of what we encountered in 2023. Residential will be challenged until interest rates are loosened. Commercial construction looks to stay relatively strong with the built-up backlog that has been created and HVAC is preparing for all the changes that will take place in the next few years,” he says. “While 2024 is not anticipated to be a boom year like we encountered in 2021 and 2022, there are still areas that will find growth over the next twelve months.”

Rheem anticipates the commercial HVACR market to strengthen in 2024. “The residential HVACR market is experiencing a softening trend due to factors like economic conditions and housing market dynamics. Meanwhile, the commercial sector is more optimistic, with businesses continuing to invest in HVACR solutions to improve energy efficiency and create optimal working environments,” Albrecht says. “A pivotal initiative in 2024 for our industry is the transition to new low GWP refrigerant equipment solutions set to take place in 2025.”

Unanimously, PHCP-PVF pros say electrification is a top product trend shaping the industry in 2024 and beyond.

“Electrification initiatives will continue. Some migration away from fossil fuels and replacement with electrification will certainly be helped by rebates offered by the utilities,” Mucciarone says. “Beyond 2024, whether those initiatives and rebates continue will depend on which administration wins the election in 2024.”

DePuy brings up government regulations, noting that the industry will have to continuously adapt. “There are so many regulations coming down from national, state and local governmental agencies over the next few years that the industry will have to adapt to, including the advancement of heat pump technologies, new HVAC refrigerant changes to take place in 2025, electrification of products, etc.,” he says. “New products throughout every channel will need to be brought to market to meet these new standards for many years to come.”

Scott Cohen, director, marketing and training at Rheem explains there are already examples of regulatory pushes, specifically in California. “The move toward electrification also corresponds with the broader regulatory landscape, where both the federal and state regulations are advancing at varying paces with distinct goals in mind. For example, in California, we are already seeing initiatives like SGIP/Tech Clean programs driving more heat pump water heater activity.”

Another macro-trend making headway is the implementation of automation and AI. According to Mucciarone, AI will progress quickly, and F.W. Webb is ready to embrace it. “It will have huge impacts on manufacturers and will help them evaluate and organize their floors. At some point, AI will assist with process improvements and quality control. As a distributor, F.W. Webb is happy about all of that.”

DePuy agrees, adding that the industry will have to welcome these technologies to address to ongoing labor challenges. “With the ongoing challenges regarding the labor market, it is imperative that our industry continues to look for ways to streamline and enhance our business processes. Having a robust e-Commerce platform only enhances our value proposition and how we interact with our customers.”

On the service side, Albrecht says manufacturers are focused on using IoT to better serve contractors. “Significant technology trends advancing throughout 2024 will be centered on connected solutions and tools, particularly aimed at enhancing the contractor and consumer experience,” she says. “Connected solutions, integrating the power of the IoT, are set to redefine the landscape of HVACR and plumbing technology. Companies will leverage these advancements to create better intelligent systems that offer real-time monitoring, predictive maintenance and enhanced control for consumers.”

“There is a tremendous amount of regulatory activity that is not yet clear, or that we are just getting clarity on. The preparation for these regulations takes years, and the impacts will be felt by the wholesaler, contractor and consumer.”

— Greg Eynon, Senior Vice President, Business Operations, Bradford White

Residential vs. commercial markets
Following a 19.7% surge in spending for commercial, institutional and industrial buildings in 2023, construction industry economists expect spending growth to slow in 2024, according to the July 2023 AIA Consensus Construction Forecast Panel. Per the report, forecast panelists are calling for a modest 2% increase in overall building spending next year, with a projected modest decline in the commercial sector, a 4% increase in spending on institutional facilities and even just a 5% increase in the currently red-hot industrial sector.

“In 2024, I expect the residential plumbing sector to be flat or up slightly due to the ongoing slowdown in new construction,” says Matt Kozak, vice president of sales for Bradford White. “For the commercial sector, it may be impacted by commercial lending challenges, and predict that segment to be down. As the industry evolves and the regulatory environment changes, we will continue to offer the products and services that help our valued customers be successful in their businesses.”

The demand for plumbing in commercial multifamily housing will remain strong through the first quarter, driven by several factors, including the urgent need for housing, a limited supply of pre-owned homes, the potential for rising mortgage rates to combat inflation and the willingness of young professionals to relocate in search of new opportunities, notes Mark Fasel, director, PMG technical resources for the International Code Council (ICC).

“Additionally, plumbing installations for one- and two-family dwellings will continue to remain positive and new home starts continue to soar through the end of 2023 and into 2024,” he explains. “Medical facilities have seen significant growth in 2023 and will continue to expand projects further in 2024 providing many opportunities for plumbing contracts as an aging population extends the need for additional capacity across many medical facilities. Commercial office space is expected to experience a decline compared to the levels seen in 2023 as the post-pandemic landscape has witnessed a significant shift toward remote work. And industrial development will see an increase in plumbing and mechanical construction opportunity primarily due to the growth of U.S.-based manufacturing and with the $280 billion in funding provided by the CHIPS and Science Act, growth of manufacturing facilities is projected to continue well into 2024.”

“The industry is gaining significant momentum in efficiency, decarbonization and electrification, each fueled by a regulatory landscape and evolving federal and state-specific regulations. Efficiency remains a top priority, driven by a commitment to meeting stringent standards.”

— Kim Albrecht , Director-Air Conditioning Division Marketing and Training, Rheem

Both the residential and commercial markets will potentially be impacted by a few similar things, as well as different items in the coming year, according to Paul Selking, vice president of commercial sales and marketing, WaterFurnace.

“The similar things are clearly the two wars that are going on in the Ukraine and Israel, and also the effect of interest rates as the Fed continues to try to find that soft landing for us in the U.S. economy,” Selking says. “On the commercial side, we still see tremendous strength overall related to the Inflation Reduction Act that provides anywhere from a 30 to 50% tax payment back to the end customer. We’ll also see the overall mega trend of decarbonization and electrification being something that will continue to provide positive feedback to the commercial geothermal space in 2024.

Main focuses and optimism
All in all, most PHCP-PVF experts are optimistic for the health of the market in 2024. Mucciarone says F.W. Webb is budgeting for five percent growth.

“For 2024, we are budgeting for growth in top line sales and bottom-line net profit. We expect 2024 to have a slow start, a transition period mid-year and a latter half with good growth. Growth will be highlighted by interest rate reductions that will start mid-year and continue through the end of 2024,” he says. “Those interest rate cuts should help projects that have been on hold finally begin and invigorate a housing market that needs lower rates to create housing starts that are so desperately needed with the current housing shortage. We believe this is all good news for business in 2024.”

DePuy says First Supply is heavily focusing on the voice of its customer base throughout 2024 and beyond. “We know that our customers are facing tremendous pressures up and down their businesses and our focus is to provide the proper tools necessary for them to find success,” he explains. “Either it be via training on new products that will enhance their offering or ensuring they have an e-Commerce account so they have access to information and availability 24/7, we want to be a part of the solution for our customers.”

Albrecht agrees, saying Rheem is focused on remaining customer-first throughout all of the anticipated regulatory and sustainability changes this year will bring. “Our focus for the upcoming year will be centered in a few key areas, continue to be customer-first and delivering purposeful product innovation, meet and exceeding market demands based on evolving regulatory standards in the plumbing and HVAC industries and maintaining our focus on sustainability in all that we do from facility operations to product packaging to supply chain.”

Despite economic uncertainty, PHCP-PVF pros are thrilled to be a part of such a pivotal, innovative and technologically-advanced time.

“We are optimistic about 2024 overall. It is genuinely thrilling to witness the forward-thinking approach in our industry, particularly in its substantial investments in cutting-edge training, technology advancements and product production,” Albrecht says. “Rheem’s proactive stance ensures that everyone in the channel is well-equipped to navigate the New Year.”

DePuy says there is plenty to be excited about heading into the future. “While there continues to be some uncertainty, I think there is much to be excited about. Overall market conditions are back to ‘normal,’ and there are opportunities to enhance our business practices are abound,” he says. “New technologies are coming to market. We work in one of the greatest industries in the greatest country in the world; how could you not be excited?”

Source supplyht.com

For its America’s Most Trusted study, Lifestory Research surveyed more than 9,000 Americans who were actively shopping for an HVAC system between January and December 2023. Achieving the highest Net Trust Quotient score (116.4) among the most popular HVAC system brands, Trane was also named a 5-star Smart Thermostat Brand for the fourth year in a row with a Net Trust Quotient score of 110.7.

“Trane Technologies continually seeks ways to innovate beyond industry standards, and we take pride in providing the most reliable, best-in-class products and solutions to exceed our customers’ expectations,” said Katie Davis, vice president of engineering and technology, Residential HVAC & Supply, Trane Technologies. “Being named the Top HVAC Brand in America’s Most Trusted® Study for the tenth year in a row motivates us to continue evolving our products and services for our customers and striving for excellence in the HVAC industry.”

Founded over a decade ago, America’s Most Trusted gathers consumer input to assess brand trust. To be considered a top candidate for recognition, a brand must obtain ample survey responses to achieve a 95% confidence level. Additionally, brands must receive a margin of error no higher than 3% for inclusion in the rating results. Once confidence levels are determined, survey results are compared with peer organizations of like size and complexity.

“Trane has received commendable feedback from consumers for the 10th consecutive year,” said Eric Snider, President of Lifestory Research. “When it comes to such an important investment as an HVAC system, brand trust is a crucial deciding factor for consumers.”

Through bold, industry-leading action and innovation, Trane Technologies is advancing its 2030 Sustainability Commitments, including the Gigaton Challenge to reduce customer emissions by a billion metric tons and its pledge to reach net-zero carbon emissions by 2050. The company’s emissions reduction targets have been externally validated by the Science Based Targets Initiative (SBTi).

Let’s delve into how the technologies that are featured within the Foodservice Innovation Zone create opportunities and enhance efficiency, customer experience and profitability in the retail sector.

Advanced cooking equipment: Culinary efficiency redefined
The culinary world within retail spaces is witnessing a transformation, thanks to advanced cooking equipment like ventless ovens and automated cooking robots. These innovations not only bolster kitchen efficiency but also slash cooking times, ensuring consistency in food quality.

This approach is especially beneficial for retailers that no longer have to make extensive renovations to provide high-quality, fresh and quick foodservice offerings to their customers.

IoT: The backbone of foodservice operations
The Internet of Things is another cornerstone in modern foodservice operations. Implementing IoT solutions enables real-time monitoring and management of kitchen equipment, food safety, inventory, equipment maintenance, energy usage and waste. This technological leap leads to significant cost savings and operational efficiency.

Retailers can use foodservice IoT technologies to add a connected kitchen into their operations, providing analytics to provide consistent and safe foodservice and operational insights to make informed decisions, reducing downtime and streamlining supply chains.

Customer connections: AI at the forefront
In the realm of providing “hospitable” customer service, AI-powered tools are revolutionizing the foodservice experience. Retailers can deploy these technologies for real-time, multilingual customer support, starting with offering personalized recommendations and efficient ordering processes both in-person and online.

This level of personalization enhances the experience, fostering a deeper connection between the brand and its customers.

Store intelligence: Optimizing foodservice operations with AI and computer vision
Store intelligence, leveraged through AI and computer vision, plays a crucial role in self-service, unattended, micro markets and c-stores, where foodservice is finding a home within retail.

Temperature and food case monitoring, inventory management and analyzing customer flow are all ways that retailers can use these insights to optimize their foodservice offerings. This not only improves the shopping experience but also ensures operational efficiency, food quality and safety.

Autonomous operations: Shaping the future of foodservice in retail
The integration of foodservice into autonomous retail technology streamlines the shopping experience. Self-checkout systems, including tying in weight and portioning controls often found in foodservice operations, automated store layouts for food placement and enhanced customer convenience, are all important parts of a quality foodservice operation.

This shift toward autonomous operations aligns with the modern consumer’s need for quick and efficient shopping experiences while also addressing the expectation of being able to get fresh food where and when the consumer wants it.

Micro markets and fresh food vending: Catering to convenience
Retailers are increasingly incorporating micro markets and fresh food vending machines into their spaces. These offer convenient, quick and healthy food options, catering to the rising demand for on-the-go eating.

Retail technology
Check out NRF’s coverage on retail technology and the latest on restaurants in the industry.

By embracing these technologies, retailers can expand their offerings and tap into a new segment of health-conscious consumers. This also provides the ability for 24×7 foodservice outside of normal store hours, or during them with reduced staff.

Drive-thru technologies: Revamping the traditional model
The foodservice industry has always been the leader in drive-thru technology and innovation and is finding its way into retail operations. Drive-thru technology, equipped with advanced ordering boards, POS systems and language translation services, is transforming the way we handle on-the-go orders, impacting vehicle ordering, traffic flow and order pickup at the drive-thru as well as curbside.

These technologies improve order accuracy, reduce wait times and enhance overall customer satisfaction, making them indispensable as part of a fast-paced retail environment.

The Foodservice Innovation Zone at NRF 2024: Retail’s Big Show highlights how the integration of foodservice technologies marks a significant shift in the retail industry. By embracing these innovations, retail companies are not just keeping pace with change — they are driving it. The future of adding foodservice into retail is bright, illuminated by the technology and innovation at the intersection of both industries providing an enhanced customer experience and journey.

Source nrf.com

There are many reasons that restaurants should embrace IoT and leverage its potential to maximize growth and streamline operations. The benefits of leveraging IoT in your restaurant include:

Maximizing efficiency through data-driven insights. One of the most significant advantages of IoT in the restaurant industry is the ability to gather and analyze real-time data to optimize operations. Restaurant managers can use these insights to make more informed decisions to grow their business, save money, make strategic staffing and purchasing decisions, and more. Managers can access IoT-powered devices to monitor customer numbers, peak periods, and average orders. Using a smartphone app makes this information easily accessible from anywhere, empowering managers to make informed decisions in scheduling staff, marketing their business, and even augmenting their menu offerings to meet consumer demand. By leveraging IoT analytics, restaurant brands can boost productivity, improve resource allocation, and respond proactively to changes in customer preferences.

Improving food safety. Connected sensors and devices allow real-time tracking and monitoring of food products throughout the supply chain. By leveraging IoT, restaurants can continuously monitor crucial variables like temperature and humidity to ensure optimal storage conditions. This proactive approach significantly reduces the risk of spoilage and contamination, allowing restaurants to serve safe, high-quality food to guests.

Enhancing customer experiences through hyper-personalization. By collecting and analyzing customer data, including preferences, allergies, and dietary restrictions, restaurants can hyper-personalize their offerings to meet guests’ individual needs and expectations. Automated IoT systems can remind chefs of individual customer preferences and restrictions, enabling staff to serve personalized, safe dishes. This enhances customer satisfaction and confidence, helps build long-term loyalty, and encourages repeat business. With IoT-powered customer relationship management (CRM) solutions, restaurants can nurture personalized relationships, improve customer retention, increase positive reviews and recommendations, and drive revenue growth.

Elevating communications and process monitoring. IoT facilitates seamless communication and enhanced monitoring in food service operations. Restaurants can ensure efficient communication by connecting various devices and systems, such as kitchen equipment, inventory management tools, and order processing systems. Smartphone-enabled monitoring systems allow managers to remotely oversee critical operations, identify bottlenecks, and address issues promptly. Real-time alerts can be sent to staff, ensuring timely response to food safety incidents and equipment malfunctions. With improved communication and monitoring through IoT, businesses can minimize downtime, prevent food safety breaches, minimize food wastage, and maintain consistently high quality standards.

Boosting on-demand delivery and providing smarter logistics. IoT plays a significant role in transforming food delivery services. By integrating IoT-enabled devices into delivery vehicles, businesses can track the location, temperature, and condition of food throughout the delivery process. This ensures the freshness and safety of perishable items and enables businesses to provide real-time updates to their customers (including restaurants). Furthermore, IoT-powered route optimization algorithms can enhance delivery efficiency, reducing costs and improving customer satisfaction. With on-demand delivery capabilities driven by IoT, food businesses can serve a wider customer base, capitalize on the growing trend of online food orders, and stay ahead of the competition.

Optimizing stock management and inventory tracking. Effective stock management is crucial for restaurants and other food businesses, allowing them to avoid food wastage and ensure uninterrupted operations. IoT offers real-time monitoring of inventory levels, expiration dates, and consumption patterns. Restaurants can automate stock management processes using connected sensors and smart shelves and receive alerts when supplies run low. This enables proactive procurement, minimizes stockouts, and reduces food wastage. IoT-powered inventory management systems can streamline the ordering process by automating purchase orders based on predefined thresholds. Efficient inventory tracking facilitated by IoT technology ensures optimal stock levels, reduces costs, and improves overall efficiency.

It’s clear that IoT is valuable for restaurants and other food businesses. Here are some tips to incorporate IoT in your organization:

Start with a clear strategy. Define specific objectives and key performance indicators (KPIs) that align with your business goals before implementing IoT solutions.

Invest in scalable infrastructure. Plan for future growth by choosing IoT devices and systems that can accommodate expanding operations and evolving needs.

Prioritize data security. Ensure IoT devices and networks have robust security measures to protect sensitive customer data and prevent breaches.

Ensure proper integration and compatibility. Select IoT solutions that seamlessly integrate with existing infrastructure and software systems to avoid operational disruptions.

Prioritize continuous improvement. Regularly evaluate and update your IoT implementation to leverage new technologies, address emerging challenges, and stay ahead in a rapidly evolving industry.

Train your staff. Some of your employees might embrace the latest technologies and others might be a bit more cautious. Educate all staff about the many benefits of IoT and explain how these solutions will elevate safety, efficiency, sustainability, transparency, etc. Show employees how the solutions work and be certain they’re comfortable using them.

IoT is revolutionizing the food service industry by driving efficiency, enhancing customer experiences, and optimizing operations throughout the supply chain. By leveraging IoT, restaurants can harness the power of real-time data insights, deliver hyper-personalized experiences, streamline communications, improve delivery logistics, and optimize stock management. By embracing IoT-powered solutions, restaurants can successfully implement and leverage this innovative technology, ultimately enhancing their competitive edge, driving business growth, and meeting the evolving expectations of today’s discerning consumers.

Source restauranttechnologynews.com

The variety of applications that use spray dyers, including the dairy, food, beverage and chemical sectors, require strict hygiene and compliance regulations—meaning consistency is paramount. The SmartDry system adjusts spray dry settings automatically to maintain production requirements.

The SmartDry system is designed to have better consistency and control over product quality as it reduces variability due to environmental impacts by automatically adjusting based on conditions at that time. Customers can maximize their plant capacity through better data and increased runtimes between cleaning-in-place due to reduced fouling, thus providing superior powder quality.

The offers reduced energy consumption and better predictive maintenance strategies by providing additional insight and data into operations and can enable companies to plan ahead. Additionally, the overall consumption is optimized by only using the energy needed based on the current conditions.

Companies can implement the SmartDry solution, from setup to production mode in days, the company says. All customer data stays confidential and is not shared externally.

Michael Christensen, global technical sales director dry evaporation & market manager Ingredient, says, “SmartDry gives companies the flexibility to adjust recipes with the confidence their information will remain secure. We’re excited to share this cutting-edge technology with our customers, knowing it will make their operations more effective and efficient while saving time and money.”

Source foodengineeringmag.com

Biodegradable infection control solutions from plant-based polymers derived from sustainable resources such as cornstarch, sugarcane, or cellulose are becoming increasingly popular. These polymers can create gloves, aprons, packing materials, and disposable gowns. Eco-friendly and biodegradable infection control solutions have propelled market expansion.

The growth in infection incidence indicates an increasing global need for efforts to address the underlying cause of sickness and reduce the risk of transmission. Revenues from reimbursement are expected because of the growing demand for consumables, disinfectants, and sterilizing equipment in the healthcare sector.

Customers are expected to demand infection-prevention products as they become more conscious of their hygiene and health. The aging population’s growing desire for better healthcare is predicted to result in increasing sales potential.

“The main factor driving the market is the growing demands for efficient cleaning and awareness of the need to clean and disinfect the environment, says Associate Vice President at Future Market Insights, Inc. Sabyasachi Ghosh Furthermore, the market for infection prevention is poised for significant expansion because of the coronavirus outbreak.”

Source cleanlink.com

ESS generates annual sales of approximately $13 million and is expected to be accretive to DSG’s adjusted EBITDA margins. The acquisition is being funded through DSG’s cash from operations.

Source cleanlink.com

In a release posted on the company’s website, Thai Union said that it plans to exit its minority ownership of Red Lobster, following a review of the business last year.

The combination of the pandemic, “sustained industry headwinds, higher interest rates and rising material and labor costs have impacted Red Lobster, resulting in prolonged negative financial contributions to Thai Union and its shareholders,” Thiraphong Chansiri, Thai Union’s CEO, said in a statement. “After detailed analysis, we have determined that Red Lobster’s ongoing financial requirements no longer align with our capital allocation priorities and therefore are pursuing an exit of our minority investment.”

Thai Union recorded a loss of $19 million in the first nine months of 2023 from Red Lobster, the company said. It also recorded a one-time, non-cash impairment charge of $530 million for its investment in the business.

Golden Gate Capital acquired Red Lobster from Darden Restaurants in 2014 and Thai Union paid $575 million in 2016 for a minority stake in the business.

Thai Union led an investment group that surprisingly bought control of the chain in 2020, during the depths of the pandemic.

But Red Lobster has clearly struggled coming out of that era. In 2021 the chain hired Kelli Valade to be CEO. She left less than a year later to take the helm of Denny’s. The company took more than a year to name a permanent CEO in Horace Dawson.

The company early last year closed eight locations, saying they were “no longer viable.” But it also sought rent concessions and talked of turning the chain around.

In a sign of the challenges facing the company, Red Lobster in the third quarter last year priced its Ultimate Endless Shrimp deal at $20, which proved to be too low. The all-you-can-eat shrimp deal generated 4% traffic growth, but led to an operating loss of $11 million because the company lost money on the promotion.

Early last year, the Bangkok Post reported that Thai Union was reconsidering that investment, prompting the company to say it was committed to a turnaround of the business.

As for whether Red Lobster can find a buyer, that remains to be seen. Golden Gate sold much of the company’s real estate in a massive sale-leaseback shortly after its acquisition. The company finished 2022 with 662 locations, down 2.5% since 2019, according to data from Restaurant Business sister company Technomic. System sales declined 5% over that period.

Source restaurantbusinessonline.com

RBI already owns 15% of Carrols’ shares, which it acquired in 2012.

Carrols’ existing operations team will run the restaurants. Burger King ultimately plans to refranchise the restaurants to “smaller franchise operators who live in their local communities.” But that is a long-term strategy that the company expects to take five to seven years.

“Today’s announcement is a testament to our more than 24,000 Carrols team members who have helped drive the company to record levels of profitability over the past 12 months,” Carrols CEO Deborah Derby said in a statement. Carrols’ stock was the top performing restaurant stock in 2023, with its valuation soaring nearly 500%.

The deal highlights a shift in thinking on the part of Burger King, which for years operated under the idea that bigger is better. It once gave Carrols carte blanche to acquire as many locations as possible, and often encouraged other private equity backed operators to buy more locations. Carrols used that capability to amass hundreds of restaurants, ultimately settling on just over 1,000.

But as Burger King struggled, and some of its largest franchisees ran into debt trouble, the company began shifting its focus to smaller operators. RBI Executive Chairman Patrick Doyle, who took that job in 2022, and then new CEO Josh Kobza, have both signaled a desire to focus on smaller operators, who can typically drive to each one of their stores.

That led to questions about Carrols, generally considered one of the better operators in the system, but which operates one out of seven Burger King locations across a wide swath of the U.S.

By acquiring the restaurants, Burger King can spend their cash to speed remodels and then resell them to smaller franchisees over a longer period of time. The brand also believes it will speed its revitalization strategy, called “Reclaim the Flame,” that was announced in 2022.

“Carrols has demonstrated strong and improving restaurant operations over the years,” Tom Curtis, president of Burger King U.S. and Canada, said in a statement. “This acquisition is an exciting accelerator to our Reclaim the Flame plan that is focused on relentlessly pursuing a better experience for our guests. We are going to rapidly remodel these restaurants over the next five years or so and put them back into the hands of motivated, local franchisees to create amazing experiences for our guests.”

Cambridge Franchise Holdings, which controls about 17% of Carrols’ shares and 20% of the shares not held by RBI, has agreed to vote their shares in favor of the transaction. The deal is expected to be complete by the second quarter.

Source restaurantbusinessonline.com

Carvel, a chain known for its soft serve, will add five new plant-based desserts to its menu as part of the partnership. The Oatly flavors will be available at nearly 300 of Carvel’s stores in 18 states.

The Oatly products will include strawberry soft serve and scooped cookies and cream and chocolate peanut butter flavors, along with cakes.

Oatly said the partnership will help the ice cream shop chain serve people with dairy allergies or dietary restrictions. More consumers have embraced plant-based milk in recent years, and oat milk has started to make up a larger share of that segment.

Jim Salerno, chief brand officer at Carvel, added in a statement that “Oatly is the latest way we are breaking through to bring our guests a new offering we know there is a lot of excitement behind.“

Source cnbc.com