Foodservice Equipment & Supplies

9 Takeaways From MUFES 2024

Last week’s Multiunit Foodservice Equipment Symposium, hosted by FER, welcomed one of its biggest groups of attendees in recent years. Overall, more than 120 professionals participated in the 13th edition of the event, which took place in Fort Lauderdale, Fla. In all, nearly 60 operators from more than 30 chains and noncommercial facilities attended, along with more than 40 representatives from about 30 manufacturing companies and dealerships, plus a handful of consultants, services agents and association representatives.MUFES touts plenty of education sessions spread across two days, as well as many networking opportunities. The sessions covered a diverse range of topics, from digital menu order design to unit count growth. Led by top-notch speakers, the sessions delivered solutions to everyday challenges for foodservice equipment and supplies specifiers. Highlights include the following:A “reality reset” is underway. Setting the tone for 2024, David Henkes at Technomic shared good news: Prices and costs are starting to moderate, aiding in a predicted return to pre-2020 patterns. This year, Technomic expects 5.9% nominal growth for 2% real growth. Trends of beverage-only concepts (like CosMc’s, HTeaO and Swig), AI and digital integrations among QSRs, c-store foodservice innovations, and a blending of business and leisure consumer occasions each earned mentions.Make sure cooking appliances are under the exhaust hood. This rule “may seem obvious but it’s the one most often broken,” says Richard Young of Frontier Energy. Placing equipment under the exhaust hood with at least a 6-inch overhang on the front and sides will allow it to best capture and contain smoke. Young pointed to the California Energy Wise CKV design guides, which support newbies as well as experienced operators looking to revamp their equipment lineup. Related to CKV, Young recommended operators pay close attention to the pending Cal/OSHA heat illness regulations as, “they’ll be coming to a state near you.”

“Ventless can be an option,” says Tarah Schroeder of Ricca Design Studios. “You just need to think about the exact location—and it’s on a case-by-case basis.” Upfront considerations include one’s aesthetics, local codes and menu; those with raw proteins and bulk cooking needs will be limited, for example, while a poke or sandwich concept could more easily go ventless. Schroeder also reminds that ventless equipment extracts grease but not cooking smells, and increases ambient heat.

Foodservice packaging recovery, from recycling to composting, is a complex subject and there’s no easy button. Natha Dempsey of the Foodservice Packaging Institute took operators on a deep dive into the topic. One piece of advice: “Do your homework when you’re talking about changing your foodservice packaging types,” she says. Your operation’s segment, customer type and region may all factor into what packaging you select. And while researching, watch out for gimmicks. Ask suppliers a lot of questions if something seems too good to be true.

With high volumes of order customization (97%) and digital ordering (77%), Panera Bread has landed on a unique recipe for fulfillment. For one, staff only sees four orders on the kitchen screen, says the brand’s Scott Warrington, to help simplify teamwork. Previously, the screen may have shown 18-20 pages of orders. Further, order accuracy is ensured by a mix of visual, verbal and digital signoffs across various team members. Warrington’s insights came as he talked through the digital revolution alongside Wawa’s Michelle Walsh and WD Partners’ Rob Seely and Joanne Heyob.

Collaboration between operators and manufacturers will help the industry make the best use of AI. In a panel discussion, two operators—Glenn Loughridge of Auburn University and Nadine Rodriguez of Noodles & Co.—shared with two manufacturers—Lee Baker of RATIONAL USA and Nick Patterson of Welbilt—what they’re looking for with technology. Cost savings and labor efficiencies were top priorities.

And AI or not, from a manufacturer’s point of view, Patterson sees robots has a short-term solution until the equipment can do it alone. “We go past robots and think about, what does an automated frying system look like? No one is asking Tesla [to program] robots to drive cars. You expect the automaker to figure out how to drive the cars themselves.”

With due diligence on inspections, second-generation restaurants can dramatically cut opening costs and timelines. Tiffany Vassos of Dave’s Hot Chicken says she’s had second-gen units open in 150 days versus about 14 months for newbuilds, while Don Roberts of Dine Brands Global says second-gen units made up 71% of his company’s development last year. “You still want to deliver the essence and the soul of your brand, but if you can find ways to deliver that in new ways that allow more flexibility for an investment and from the real estate that you go into—that’s how you’re going to win,” he says. Vassos and Roberts were joined by Rodney Taylor of Jersey Mike’s and Adam Jarboe of Chick-fil-A for a panel on efficiently growing unit count. Strong vendor and team communication marked another commonality among brands.

An equipment maintenance action plan needs to include ongoing training. “Increase your training budgets because you’re going to be training all the time,” says Dan Reese of CFESA. High turnover rates in the foodservice industry mean there’s always someone, from the dishwasher to the manager, who needs a lesson. Plus, when it comes to building a planned maintenance program, focus on the equipment that produces 80% of your menu, versus the entire kitchen.

While the Berkeley ban on natural gas was overturned, electrification reach codes are not moot—no matter where you operate. Frontier Energy’s David Zabrowski busted electrification myths and highlighted how operators can ease transitions, including taking advantage of induction loaner programs (check PG&E, SCE, EBCE and SCB). High-efficiency gas equipment also is a cost-effective, carbon-cutting option, he notes. Keep tabs on local policies and incentives at dsireusa.org.

For pictures and videos from last week’s event, visit the MUFES 2024 media gallery. Stay tuned for details on the next MUFES, taking place in 2025.

Source fermag.com

Key regulatory trends shaping 2024

BIGFORK, MONT. — The Food and Drug Administration (FDA) is likely to pay more attention to chemical risks, allergen thresholds and enforcement of the Food Safety Modernization Act (FSMA) in 2024.The forecast for this year’s major regulatory trends comes from David Acheson, MD, founder of The Acheson Group and former associate commissioner for foods at the FDA.“I’m predicting that we’ll see more focus on chemical risks than we have historically,” Acheson said in an interview with Food Business News.He pointed to the FDA’s recent concerns about “extremely high” levels of lead found in certain applesauce products as a driving factor behind the focus on chemical risks.

“There’s nothing like a crisis to drive regulatory attention,” Acheson said. “It probably will put some pressure on the agency to respond more quickly to the cries for stronger regulations around heavy metals.”

States take the lead
California’s ingredients ban on Red No. 3, brominated vegetable oil, potassium bromate and propylparaben in October has further spurred the FDA’s attention to chemical additives. The agency proposed removing food additive authorization for brominated vegetable oil less than a month after the California bill was signed, citing potential for toxic effects on the thyroid.

“No sooner had Governor Newsom signed it into law than the FDA jumped right on the bandwagon and said, ‘Yep, we’re going to ban one of those (ingredients), too,’” Acheson said. “I think the concern around chemical residues is going to continue to resonate, and the FDA is going to continue to focus on that more so than it has traditionally.”

Beyond the ingredients themselves, California paving the way for such a ban may be a sign of bigger things to come, he said. Illinois already has proposed a similar piece of legislation, and Acheson believes the actions may be a signal states will become the ones to take charge on regulatory efforts while the FDA follows, flipping the historical trend.

“I was surprised when I saw (California’s ban) happen, I have to say, and it set a precedent most definitely,” he said. “I think it’s also given states the confidence that they can do it, and the FDA cannot stop them.”

Acheson suggested that such a future could create extensive compliance difficulties for manufacturers should states implement differing food and beverage regulations.

Allergen thresholds
The FDA traditionally has been hesitant to introduce thresholds for the nine major allergens, save for gluten, but 2024 may be the year the agency begins to seriously consider expanding its use of thresholds. The change in attitude is the result of sesame being added to the major allergen list in 2023, Acheson explained.

Rather than decrease the risk of sesame exposure for consumers, sesame’s inclusion has led some manufacturers to add sesame to their previously sesame-free formulations. The process, known as ingredient harmonization, allows producers to include sesame on the label and avoid the added burdens of cross-contamination prevention and potential recalls.

“I think the bakery industry didn’t really appreciate the challenges they were going to face to make sesame plants cleanable,” he said. “The sesame situation, almost call it a debacle, frankly, absolutely did not go the way that anyone intended it to go.”

The unforeseen uptick in sesame inclusion may lead the FDA to consider implementing threshold, rather than strict zero tolerance policies, in order to avoid future mishaps.

“We’ve seen in the real world where a black and white regulatory decision is having unintended consequences, and I think it will open the door to conversations about how do you assess the risk,” Acheson said. “The FDA has sort of shied away from embarking on a threshold conversation, but I think in 2024, they’re more likely to have those conversations.”

FSMA
Another of the FDA’s regulatory priorities will be continued enforcement of the FSMA. Particular points of emphasis will be traceability compliance, as companies prepare ahead of the 2026 traceability requirements implementation, and violations of Good Manufacturing Practices (GMP).

“What’s hurting people are the fundamentals of GMPs,” Acheson said. “The GMPs fail because training isn’t there, because food safety culture isn’t there. And part of that is because of the rapid turnover of personnel, and the industry can’t do anything about that.”

Source foodbusinessnews.net

A Gateway to the Next Level of Business

The Garden of the Gods in Colorado Springs is one of the most stunning natural wonders in the whole of the United States. With its massive red rock formations jutting out into the sky, its clear why it has become a destination for people looking to calm their minds and reset their perspectives. The area is known for inspiring visitors to get into the right mindset to absorb new thinking, making it an ideal destination for the FEDA Annual Conference.The 2024 conference will be presented Sept. 17-20 at the Cheyenne Mountain Resort in Colorado Springs. The location is only a 15-minute drive from the Garden of the Gods and the resort’s secluded grounds provide a relaxing, distraction-free environment for learning. Additionally, FEDA will be the only group at the resort during the conference dates, which will reinforce opportunities for networking as attendees can be confident that every person they meet at the hotel bar or on the pickleball court is a fellow member of the industry.Those kinds of interactions are why the FEDA Annual Conference is seen as the place where leaders and executives in the foodservice equipment and supplies industry go to get business done. And thanks to the resort’s robust amenities, FEDA will be able to offer even more networking events at the 2024 conference.

The educational lineup also promises to be more impactful than ever. FEDA continues to build its conference programming with an eye on the issues and topics that matter most to dealers and manufacturers. Those who attend can be confident that they will leave energized by new knowledge and unexpected ideas that they can bring back to their organizations.

Hotel Information
Having opened in 1984, Cheyenne Mountain Resort is a gateway to the great outdoors. Aside from the Garden of the Gods, the resort is located about 30 miles from Pikes Peak, one of the tallest summits in the Rocky Mountains, and the area offers experiences such as white-water rafting, Jeep tours, ziplining and more. The mountain from which the resort lends its name has also played an important role in the country’s defense, having housed an underground military base that served as the combat operations center for the North American Aerospace Defense Command (NORAD) and now serving as the U.S. Space Command’s Missile Warning Center. The immediate area is also home to several key military installations, including Peterson Space Force Base and the United States Air Force Academy.

Cheyenne Mountain Resort is one of the largest hotels in Colorado Springs. Although the resort has been welcoming adventure seekers and business groups for nearly 40 years, it has been able to maintain a modern feel and contemporary amenities. The meeting spaces were newly renovated within the past year, meaning that FEDA Annual Conference attendees will be rubbing elbows and learning in a comfortable and stimulating setting.

Even if attendees never leave the property, the Cheyenne Mountain Resort offers plenty of options for adventure and relaxation. The more active attendees may enjoy the 18-hole golf course, eight brand-new permanent pickleball courts, 16 indoor/outdoor tennis courts, beach volleyball, and the outdoor Olympic-sized pool. Those looking for a little quiet time to reflect on everything they are learning at the conference will want to check out the Alluvia Spa, a full-service oasis for nurturing the mind, body and soul, or take a boat trip on the resort’s 35-acre private lake.

Regardless of how attendees unwind, they are sure to build up an appetite. The culinary options are another area where the Cheyenne Mountain Resort excels. Backed by Executive Chef James Wilson, a graduate of Le Cordon Bleu, the resort features three Colorado-inspired dining venues. Elevations is a rustic restaurant and bar steeped in local flavors, libations and culture while Gates Grille offers casual gourmet fare with spectacular views of Cheyenne Mountain and the golf course. Finally, Mountain View Restaurant boasts the best breakfast buffet in Colorado Springs.

Golf Outing
After returning in 2022, the FEDA Annual Conference golf outing just keeps getting bigger. With the Rocky Mountain’s jagged peaks as a backdrop, this year’s golf event is set up to be the most memorable yet.

Cheyenne Mountain Resort’s 18-hole course takes full advantage of its setting. Designed by prolific golf course architect Pete Dye, a member of the World Golf Hall of Fame, the course features nearly 7,000 yards of immaculate greens, angled doglegs and sprawling sand traps that will challenge players of all skill levels. Players will especially enjoy the course’s signature 17th hole, a par three that sits against the shore of Curr Reservoir and features a long putting green nestled between two bunkers.

With prizes awarded to the winning groups and for skills challenges, the FEDA Annual Conference’s golf outing is a great way to earn bragging rights while teeing up a few conversation starters. However, the popularity of the event means that space is limited, so attendees are encouraged to sign up as soon as conference registration opens.

Networking and Free Time
One of the reasons golf has proven so popular at the FEDA Annual Conference is that it’s a great way to rekindle professional relationships or spark new ones. But even for those who don’t want to showcase their backswing, the conference will offer plenty of chances to make those connections.

For the last few years, based on attendee feedback, FEDA has been building more free time and networking opportunities into the conference schedule. The 2024 conference will continue to expand those options, with plenty of time for private one-on-one meetings and chance encounters at the resort’s restaurants or athletic courts. Also, in expanding on the success of the golf outing, FEDA is planning another sporting competition that will engage leaders and executives from dealers and manufacturers in a bit of fun rivalry. Stay tuned for more details early next year!

Opening Night Reception and Dinner
The opening night reception and dinner event will mark the official start of the 2024 FEDA Annual Conference. All attendees will gather to reconnect with their colleagues from across the industry while enjoying an evening of music and a selection of Colorado-inspired dishes and hors d’oeuvres.

General Sessions
The general sessions at the FEDA Annual Conference set up the topics that help drive the conversation both in the smaller group sessions and around the dinner table each evening. The 2024 lineup will feature exciting business, economic and industry speakers.

The general sessions will also provide a chance to hear directly from the people most embedded in shaping legislation and advocating on behalf of businesses. Advocacy leaders will provide important updates on the status of legislative and regulatory actions that will have the most significant impacts on foodservice equipment and supplies companies, providing attendees with the information they need to operate effectively in the face of changing requirements.

TED Talks and Topic Roundtables
New for the 2024 conference will be TED Talk-style presentations from knowledgeable FEDA members about the topics that are most relevant to the foodservice equipment and supplies industry. These presentations will provide powerful deep dives into the issues informed by real-life business experience.

The conference will then connect the information in those TED Talks to action through the roundtable discussions that follow. The reenvisioned roundtables will ask participants to select their own topics and share their experiences and business lessons. By bringing together dealers, manufacturers and other industry representatives, these roundtables will foster an understanding of various business challenges and how companies can work together to implement meaningful solutions.

Gold Awards Breakfast with Special Guest Presentation
The strength of the foodservice equipment and supplies industry comes from more than the equipment sold and the efficiency of warehouse operations. The companies that are truly moving the industry forward are the ones that raise expectations and invest in their futures. The FEDA Gold Awards Breakfast aims to celebrate the industry by recognizing those individuals and companies who are creating dynamic and unique workplace cultures, elevating service and operations, and helping young professionals become future leaders.

Following the breakfast and awards ceremony, there will be a special presentation from one of the nation’s most recognized and highly regarded leaders. More details will be announced in early 2024.

Last Night Event
After a few days of intense learning and networking, conference attendees will have one more chance to socialize at the Last Night event. The evening event will feature a casual atmosphere with music, food and drinks to help attendees unwind as they enjoy watching the sunset over the Rocky Mountains.

With a lineup of industry and business experts, alongside revised, impactful educational sessions, the 2024 FEDA Annual Conference is positioned to anchor the industry’s ascent into the next level of success. “We are so excited to welcome everyone to Colorado Springs in 2024,” says Valentina Tomov, chief program officer for FEDA. “Our schedule and programs are shaping up to be more engaging than ever and we look forward to sharing unmatched insights and invaluable perspectives from leaders within and outside our industry.”

Source feda.com

Chipotle founder Steve Ells’ robot restaurant startup scores NFL star investors

Plant-based automated restaurant Kernel is backed by the quarterbacks for the New York Giants and Chicago Bears and will open soon on Feb. 12Chipotle founder Steve Ells’ semi-automated, plant-based restaurant, Kernel — which raised $36 million in Series A funding last summer — has received some superstar investors and an official opening date. New York Giants quarterback Daniel Jones and Chicago Bears quarterback Justin Fields (the latter is a known strict vegetarian) have received equity stakes in Kernel in exchange for their monetary investments in the budding company, according to The New York Post.“[I am] thrilled to have an amazing group of investors who have been supportive of the great work that the team has done to bring Kernel to life,” Ells said in a statement acquired by The New York Post. “I’m proud to have them on board to achieve our shared vision for delicious food served in a novel, planet-friendly way,”

With two high-profile investors on board, Kernel is one step closer to fruition, and even now has an opening date and location. The first Kernel storefront will open at 315 Park Ave South on Feb. 12 in New York City’s Flatiron District. According to Eater, Kernel is on track to open 15 locations over the next two years. Each restaurant will feature a meat-free, though otherwise traditional fast-food menu and a kitchen/storefront run mostly by robots with a maximum of three human employees per location.

According to teaser images released on Kernel’s social media pages, Kernel will focus on selling house-made plant-based sandwiches, particularly vegan chicken sandwiches, as well as mindfully healthy sides like a cucumber salad. Kernel’s Instagram also implies that the company will be going all-in on technology, with not just robots preparing orders, but also a modernized in-house operating system.

Of course, Kernel will have to deal with competitors in New York like Remy Robotics-run Better Days cooking up a similar fast-fine concept run mostly by robots. The plant-based quick-service space is also quickly becoming one of the most crowded in the industry, with New York City-based Neat Burger and PLNT Burger already establishing a foothold in the area.

Joanna Fantozzi | Jan 29, 2024

Source nrn.com

Tabletop and FOH

7 Restaurant Interior Design Trends for 2024

Delicious food and quality service are highlights in the restaurant industry, but you shouldn’t forget about how a restaurant looks and feels, too. Restaurant ambiance is critical for success in the food industry.The interior design of your restaurant sets the tone, defines its character, and creates a theme. Restaurant interior design trends are constantly changing as customer tastes evolve. Staying informed about what’s popular and making necessary adjustments to cater to customer preferences are the keys to restaurant success.Modern Restaurant Interior Design Trends for 2024
These design themes can help you change or update your restaurant to fit this year’s top trends.1. Sustainable Construction Design
Utilizing sustainable construction techniques in restaurant design is becoming the standard. Sustainable construction design involves using environmentally conscious building materials and techniques that reduce a building’s carbon footprint. These include things like:

Energy-efficient HVAC systems with smart temperature controls and zoning capabilities. This allows for reduced energy usage.
Installation of occupancy sensors in low-traffic areas to automatically turn lights on and off based on detected motion. This prevents energy waste from lighting empty rooms.
Insulated concrete form (ICF) construction for walls and foundations. ICF blocks provide superior insulation compared to wood framing.
LED lighting throughout the restaurant interior. LED bulbs last longer and use less electricity than incandescent or fluorescent lighting.
Low-flow plumbing fixtures to conserve water.
Use of recycled, renewable, and locally sourced building materials whenever possible. Using locally sourced materials also reduces transportation emissions.
Sustainable construction elements help reduce operational costs through lower utility bills. They also provide environmental benefits and allow a restaurant to market itself as an eco-conscious establishment. With rising eco-awareness among consumers, this can give your restaurant a competitive edge.

Dark Color Tones
For 2024, modern restaurants are utilizing dark color tones to create ambiance and style in their interiors. Dark walls, tables, and gray wood flooring provide a rich and traditional look, adding character and enhancing the overall dining experience for customers.

Dark colors and tones have become an increasingly popular trend in restaurant interior design. When used thoughtfully throughout a dining space, deep shades of gray, black, navy, forest green, and brown can create an intimate, upscale ambiance.

Specifically, dark-colored accent walls, ceilings, faux-finished furnishings, stone surfaces, and wood tones establish visual interest while encouraging patrons to linger. Strategically placed lighting casts a glow throughout the space, drawing attention to decor elements and making dark colors appear richer.

Dark wood flooring and tabletops also add warmth and dimension. Matte black or forged metal finishes on light fixtures, chairs, and table bases provide contemporary contrast. Leather, velvet, or brocade upholstery choices align with the sophisticated scheme.

Gallery Walls
Gallery walls involve decorating walls with a curated collection of framed photos, artwork, wall hangings, mirrors, and other memorabilia. When thoughtfully designed, gallery walls create visual interest and establish aesthetics. Framed photos, paintings, posters, and memorabilia along gallery walls offer diners a view of unique imagery throughout dining spaces.

In a restaurant setting specifically, gallery walls achieve multiple purposes:

Attract attention and spark conversation, giving customers decorative elements to admire. This enhances the overall ambiance.
Establish a theme or mood through intentional, cohesive decor choices.
Influence traffic flow when strategically placed, subtly directing customers.
Personalize the environment with framed dishes, chef photos, or restaurant history.
Provide opportunities to showcase local artists and refresh artwork for regulars.
Altogether, gallery walls can help your restaurant establish branding, ambiance, and uniqueness for years to come.

Minimalistic Design
Regarding recent restaurant and bar design trends, the saying “less is more” holds true. Minimalist spaces help reduce visual distractions, which can enhance guest engagement.

Minimalist design techniques achieve this by creating clean lines and clutter-free zones through neutral backdrops, such as white or light-colored walls, that allow the decor to stand out. Natural materials like stone, wood, plants, and concrete add clean texture.

Discreetly hide any necessary wires and conduits, and use space-saving furniture to prevent visual clutter. Use mood-setting accent lighting instead of harsh overheads and offer streamlined, clear menu options.

This simplified concept focuses on ambiance, brand, and cuisine by defusing visual chaos in favor of quality materials and purposeful decor.

Picture-Perfect Social Media Backdrops
Platforms like Instagram are becoming increasingly influential in how restaurants market their cuisine and spaces. Photogenic dishes and dining spaces encouraging quality user-generated content can provide invaluable brand exposure.

Restaurants are starting to design their interiors with shareable social media moments in mind. They use textural backdrops and eye-catching lighting fixtures to create intrigue for photos. They carefully arrange strategic table settings and menu presentations ideal for snapping the perfect picture. Designed focal points like vivid murals, neon signs, and exposed architectural elements also encourage photo opportunities, turning patrons into organic advertisers.

While some criticize social media for changing dining etiquette norms, leveraging social media performance, reach allows restaurants to spread their messages widely and drive traffic. Ultimately, these sharable and stylized spaces help attract the ideal brand demographics in modern, technology-immersed markets.

Lighting Accents
Lighting is crucial to creating the right atmosphere and ambiance in a restaurant. Restaurants use proper lighting placement, dimming controls, and color palettes to customize moods or themes for different dining areas or events.

You can use different strategies to achieve effective lighting. For example, grazing vertical wall surfaces can spotlight textures, while hanging fixtures over artwork or architectural details can distinguish focal points. Ambient overhead fixtures can establish comfort, and task lighting can improve kitchen and bar functionality. You can also use color-changing LEDs to set seasonal or festive moods.

Even small-scale lighting adjustments can have a significant aesthetic impact. By maximizing illumination, restaurants can create distinct atmospheres, extend guest stays, and boost brand familiarity.

Visible, Open Kitchens
When a restaurant displays its kitchen operations for guests, it can create a more engaging and satisfying dining experience. By watching the chefs at work, guests can feel closer to the origins of their dishes and appreciate the efforts made by the staff to prepare quality cuisine.

This visibility can offer many benefits, such as captivating diners with fiery grills and steaming stations, while also allowing guests to gain insight into how chefs prepare signature menu items, satisfying their curiosity.

Increased visibility of the kitchen can also enable better hospitality from the kitchen to the table. Open workflows promote freshness, hygiene, and traceability, which is preferred by discerning diners. Patrons can witness the artistry and passion behind the dishes across the dining spaces, and chefs become attractions.

Ultimately, when the kitchen is visible and barrier-free, it strengthens the relationship between the staff and the guests by revealing the diligent culinary craft.

So, Is Restaurant Interior Design Important?
Restaurant interior design is vital for shaping customer experiences and setting businesses apart from their competitors. A dull and uninviting atmosphere can discourage customers from staying, returning, or recommending the restaurant despite the quality of the offerings.

Without thoughtful layouts and aesthetically appealing environments, even the most talented chefs and staff can struggle to make a positive impression on their customers. Therefore, distinct and updated designs are invaluable for converting customers and retaining them over time in a highly competitive market.

Source todayshomeowner.com

Setting the table properly in the restaurant

Whether for a romantic dinner for two or a festive banquet, setting the table is an important aspect in gastronomy and part of the service, because a beautifully laid table contributes significantly to the atmosphere and the well-being of the guests. However, the proper arrangement of plates, cutlery and glasses wants to be learned. The most important rules.1. Checking the guest room
Before starting to set the table, a room check should be performed. This involves checking the room temperature, checking the lighting, and an odor test. Only when these checks have been carried out the setting of the table can be started. This task is usually performed by trained service staff.2. Choosing the shape of the table
Setting a festive table begins with the choice of table shape. On a rectangular table, special guests can be placed on the short sides to give them prominence. In contrast, a round table shape promotes conversation and exchange between guests. Make sure that all sides of the table are easily accessible. This makes it easier for staff to both set and serve at an occupied table. Also, when choosing the width of the table, make sure that there is enough space for guests. An ideal width is between 60 and 80 cm, measured from the center of one plate to the center of the opposite plate.

Table linen and tablecloths
A clean and neat tablecloth is an important basis for an attractive table decoration. The tablecloth should be selected to match the decor of the room and the occasion. To this end, a tablecloth of matching color, made of cotton or linen, can be used to cover the table surface and create a harmonious image. As a rule of thumb, the tablecloth should overhang 25-30 cm on each side. On round tables, the tablecloth and tablecloth corners should hang down just in front of the table legs.

Plates, charger plates and bread plates
The plate is the focal point of the place setting and serves as a guide when setting the table. The plates should be chosen to suit the occasion and the menu. The charger plate serves as a “placeholder” from which food is not eaten and is placed first on the table. It has a diameter of at least 30 cm and is placed about 1 cm from the edge of the table. The dinner plates should be at least 2 cm smaller than the charger plates and placed on them. They should be aligned to the center of the charger plate. To the left of the plate, the bread plate is arranged, on which the bread and possibly the spread can be placed. The bread knife lies above the bread plate with the cutting edge facing outward.

Arrangement of the cutlery
The cutlery should be transported using gloves to avoid unnecessary skin contact. It must not be touched at the parts that will later be placed in the mouth (blade, bowl end, tines). It must be polished and in perfect condition. A maximum of four pieces of cutlery are set on the right and three on the left. The minimum width of a place setting is determined by the plate width. The cutlery is usually placed from the outside to the inside in the order of its use during the meal. The outer cutlery is used at the beginning of the meal, while the inner cutlery is saved for later.

Knives and spoons are placed on the right side of the main course. The blade of the knife points inward. The fork of the main course is placed on the left side. Forks and spoons can be turned upward. The lower end of the tines of the starter fork is in line with the upper end of the fork for the main course. The distance between the pieces of cutlery and the edge of the table is about a thumb’s width. The bread plate is on the left and finishes at the top with the main course plate. The bread knife lies on the inner rim of the plate with the blade facing outward. The dessert cutlery is placed on the plate. Depending on the type of dessert, the fork and spoon are placed down in front of the dessert (fork to the left, spoon to the right).

Selecting the glasses
The selection of glasses depends on the type of beverages being served. Wine, champagne, beer or water glasses can be served as needed. Ensure that no more than four glasses are set per guest and that glasses are clean and free of stains. The glasses are placed in a diagonal line on the right side above the knife for the main course. The rule is that the largest glass, usually the red wine glass, is at the top. Below follow the white wine glass and finally the water glass, which is always closest to the plate. The glasses should always be aligned with the top edge of the knife.

Positioning the napkin
The napkin can be positioned in several ways. Either it is placed on the plate or to the left of the fork. Another option is to put the napkin in a napkin fold and place it on the plate. The rule is that the napkin should not be too large and should not take up too much space.

Decoration and accessories
The decoration on the table is another important aspect when setting the table. Candles, flowers and other decorative items can enhance the look of the table and create a welcoming atmosphere. However, care should be taken that the decoration does not take up too much space and is not too lavish, so as not to complicate the serving of food. The decoration should also be consistent with the overall concept of the restaurant.

Checking the set table
After the table is set, all elements of the table should be checked for accuracy and completeness. Are all chairs pushed in, are opposite place settings lined up? Does each place setting have enough room and is it a thumb’s width from the edge of the table? Any errors or incompleteness should be corrected before the guests enter the room. A flawlessly laid table contributes significantly to a positive atmosphere and a pleasant visit to the restaurant.

Source bhs-tabletop.com

How Restaurant Color Schemes Affect Your Customers

The colors you use to decorate your foodservice establishment can influence how long customers spend in your operation and how they feel. Colors can make your customers happy, boost their appetite, increase table turnover, and make your dining space seem more spacious. However, they can also negatively affect your customers, so it’s good to understand how your interior color choices affect your restaurant’s message. We’ve compiled a list of the best color palettes for different restaurant types and how to utilize color psychology when designing your dining room.5 Color Scheme Ideas
Now that you know how colors will affect your customers, you need to understand which colors go together and how to make a pleasing color scheme. For readers that don’t have much interior decorating experience, we created a list of some versatile and popular color schemes to give you an idea of what colors go together. Here are five interior color scheme ideas:1. Light Color Scheme
Colors: Ivory, beige, white, pale yellow, light grayA light or neutral color scheme is often used to make a smaller room look bigger than it is. Additionally, light colors evoke a leisurely and relaxing atmosphere and are not visually distracting, which makes them an excellent choice for traditional sit-down restaurants, bistros, and upscale eateries. Due to the relaxed and comfortable feeling this color scheme evokes, it’s not ideal for restaurants that want a high turnover rate.

Light Color Scheme
2. Dark Color Scheme
Colors: Crimson, brown, purple, navy, dark green

A dark color scheme is excellent for creating intimate and romantic settings and is perfect for some bars, trendy restaurants, and taverns. However, using too many dark colors or too dark of a shade can make your space feel cramped and claustrophobic. Try balancing out a dark wall color by adding contrast like bright art, greenery, florals, and plenty of ambient lighting to make it cozy.

Dark Color Scheme
3. Warm Color Scheme
Colors: Yellow, terracotta, orange, red, gold

Warm colors are bright, exciting, and visually stimulating for guests. Because these colors are so bright, they can become overwhelming after a long period. Warm colors help increase your turnover rate and are ideal for high-volume establishments like fast-casual eateries, buffets, or fast food restaurants.

Warm Color Scheme
4. Earthy Color Scheme
Colors: Brown, olive green, beige, umber, dark orange

An earthy color palette features colors found organically in nature, including shades of brown, green, and some neutral colors. An earthy color scheme is ideal for relaxed and welcoming environments like cafes, bars, and trendy restaurants. Additionally, color schemes with predominately green and brown colors are excellent choices for menus focused on organic and natural foods.

Earthy Color Scheme
5. Pastel Color Scheme
Colors: Sky blue, pink, light yellow, lavender, pale green

The pastel color scheme is soft and delicate, making it great for sweet shops, bakeries, and cafes. Because these colors are very light, they have an almost neutral tone that can fit in with most types of decor. This color scheme can create a calm, sophisticated aesthetic with the right balance. To avoid designing an atmosphere that reads too youthful, contrast with neutral shades such as white and light gray or dark wood tones.

Pastel Color Scheme
The Psychology of Colors
Because various colors can affect your guests in different ways, they are powerful tools for shaping how your customers interact in your restaurant and with your menu. It also means that you can’t just choose colors for your walls and decorations arbitrarily, and you’ll have to use thought when choosing your restaurant’s color scheme. Here is a brief summary of how common colors affect your customers and which types of establishments might utilize them:

Red
Red increases your guests’ heart rates and can make them hungry. It can also make your guests eat quickly and leave, which is useful for increasing your table turnover rate.

Establishments that should use the color red:

Fast food restaurants
Fast casual restaurants
Establishments that want a high table turnover
Orange
Orange makes people feel happy and cheerful. It’s also excellent for establishments that serve desserts or unhealthy food because it makes people content and less likely to feel guilty for eating poorly.

Establishments that should use the color orange:

Fast food restaurants
Ice cream shops
Casual eateries
Yellow
Some shades of bright yellow have a similar impact as orange, making people happy and content. Generally, yellow is very vibrant and exciting, so it’s not an ideal choice for relaxed environments.

Establishments that should use yellow:

Fast casual restaurants
Ethnic eateries
Bistros
Cafes
Green
Earthy tones like green are very relaxing and comforting. Green is found commonly in nature, making it an excellent choice for establishments that serve healthy and natural foods.

Establishments that should use the color green:

Health food stores
Salad bars
Vegetarian and vegan restaurants
Brown
Brown is an earthy color that helps guests relax and feel comfortable. It can also give customers a sense of support and stability, and it can even convince guests to come back as repeat customers.

Establishments that should use brown in their decor:

Coffee shops
Bistros
Contemporary restaurants
Bars
Blue
Blue is a color that most restaurants should avoid. It’s not commonly found naturally in food, and it can cause your customers to lose their appetites. Additionally, if you have bright blue walls, the shade of blue can reflect onto your food and make it look less appetizing. Blue reduces customers’ appetites, but it makes them thirsty.

Establishments that should use blue for their interior design:

Coffee shops
Bars
Cafes
Nightclubs
Seaside restaurants
White
White gives your space a relaxed and leisurely feel. The color evokes a sense of cleanness and freshness and can make a small space seem larger. However, too much white can make your dining area look sterile. Avoid this by using creamy, off-white colors and contrasting accent decor.

Establishments that should incorporate white into their decor:

Small restaurants and bistros
Upscale eateries
Banquet halls
Wedding venues
Black
Since it’s not a common food color and can be an appetite suppressant, use black sparingly and strategically. It can make the other colors in your restaurant pop and look more vibrant, but too much black can make your space look cramped and dark. Use furniture, such as metal pendant lights or dining chairs, to add black accents to neutral color palettes for increased visual impact.

Establishments that should use black accents in their interior:

Nightclubs
Bars
Contemporary restaurants
Menu Color Schemes
Restaurant color schemes
Your restaurant’s interior isn’t the only place you need to be conscious about your color choice – the colors on your menu can also affect your customers. When creating a menu for your restaurant, be aware of which colors you’re using and how they influence your customers’ appetites and choices. Avoid unnatural colors like blue and purple and instead choose bright and vibrant colors like red and orange, depending on your restaurant’s concept and style.

Make sure the colors you choose for your menu complement each other and are cohesive with the colors in your dining space. For example, you wouldn’t want to use a lot of bright colors on your menu if your interior uses a lot of earthy colors like brown and dark green.

Choosing a restaurant color scheme is vital to your establishment’s brand and perception. The choice of paint and decor colors plays a significant role in setting the ambiance of your dining area. It can create a cozy, romantic, or invigorating atmosphere, depending on the experience you want to provide to your customers.

Source webstaurantstore.com

Food & Beverage News

Couples tend to splurge on Valentine’s Day, spreading love to high-end restaurants

Check averages go up on and around Feb. 14, but while guests may open their wallets for a pricey dinner, tips take a dip.Couples are generous about opening their wallets for pricey tasting menus and dinners on Valentine’s Day. But that generosity doesn’t extend to tipping.According to recent data from POS platform Lightspeed, there’s a remarkable surge of interest in more costly tasting menus on and around Feb. 14—a 483% increase in order demand and 525% growth in dollars spent.That’s good news for high-end restaurants that offer tasting menus and luxe food and drink items, but less good news for the staff that serves them.

Tips take a dip, Lightspeed reports, decreasing 1.5% overall. That’s despite the fact that guests’ willingness to splurge on big-ticket dinners results in an average 14% increase in checks.

Nevertheless, restaurants that create memorable, romantic dining experiences can win with couples this year. The National Retail Federation’s 2024 Spending Survey reports that 32% of consumers plan to celebrate the occasion with an evening out.

Tasting menus are not the only way to attract those guests, Lightspeed found:

Extravagant and decadent ingredients are in. Orders for steak go up 136%, truffles surge 118%, caviar orders increase 100% and chocolate melts more hearts by 118%.

Wine sales increase overall by 86%, with the biggest increase seen in sparkling wine (163%), followed by red wine (68%) and then white (58%).

Not all couples feel like celebrating with a night out. Restaurants also profit from homebodies on Valentine’s Day, when takeout meals spike 72% and fancier menu items such as charcuterie, pasta and seafood are all in demand.

Source restaurantbusinessonline.com

Restaurant Industry Projected to Earn $125 Million Per Hour in 2024

U.S. restaurant sales could surpass the 13-digit threshold for the first time in 2024, according to the National Restaurant Association’s annual State of the Industry report.Sales are expected to exceed $1.1 trillion this year, up more than 10 percent from the $997 billion originally forecasted for 2023. That growth will come in the face of a host of ongoing headwinds—from persistently high food and labor costs to staffing challenges and tighter household budget sheets.“The amount is staggering, so it helps to think about it on a per-day basis,” said Hudson Riehle, senior vice president of the Association’s research and knowledge group. “It averages out to over $3 billion each and every day. Breaking that down into an hourly component, you’re talking about $125 million per hour all year. So, the industry continues to be an important spending arena for the consumer, and it is that consumer spending which ultimately translates into sustained growth for the industry.”While overall sales are expected to grow, the higher cost of doing business will constrain margins, and operators expect competition to remain intense, thanks to the increasing array of foodservice options and record number of access points at the customer’s disposal.

The State of the Industry report is based on analysis and forecasts from the Association’s economists, as well as surveys of restaurant operators and consumers conducted throughout the year. Here are five takeaways that offer a glimpse of what’s to come.

Operators Are Cautiously Optimistic

Around 80 percent of restaurant operators expect their sales will increase (33 percent) or hold steady (45 percent) in 2024 versus 2023. A little less than a quarter (22 percent) anticipate lower sales volume. And while the business environment will remain challenging, 22 percent of operators say they’ll use this as an opportunity to expand. Limited-service operators (29 percent) are somewhat more likely than full-service operators (16 percent) to report plans to add locations this year.

Profitability Remains Pressured

The outlook is less bullish when it comes to profitability. The vast majority of operators cite the economy (93 percent), food costs (97 percent), inflation (98 percent), and labor costs (98 percent) as significant or moderate challenges in 2023. More than a third (38 percent) say their restaurant was not profitable last year.

Some of those headwinds could ease in the coming months. Falling interest rates and moderating inflation could offer consumers some relief and keep discretionary spending at healthy levels. Still, the report notes that “disinflation is not deflation” and “prices will continue to run higher across many of their budget categories.”

Elevated costs for operators are expected to persist throughout 2024, and just 27 percent anticipate being more profitable this year. Average food costs are up more than 20 percent from 2019 levels. That’s a top concern for 18 percent of operators heading into 2024. Average wages, meanwhile, are up more than 30 percent, a top concern for 15 percent of operators.

“This is the highest environment for wage increases in the industry’s history, and it puts extortionate pressures on maintaining profitability,” Riehle said.

Debt repayments and supply chain issues also are top concerns. Four in ten operators say their restaurant is still carrying debt accumulated in the pandemic. Just over half report delays or shortages of equipment (54 percent) and food (48 percent).

Consumers are Watching their Wallets

Only a third of U.S. adults give the national economy a rating of “excellent” or “good.” More than half (55 percent) use those words to describe the economic situation in their local community. While they’re optimistic about how things are going in their immediate area, just a fifth are confident in their personal finances and don’t anticipate holding back on spending. Another 48 percent are taking a “wait-and-see” approach and holding back somewhat. A third say they’re very concerned about their personal finances and are keeping a tight rein on their expenditures.

Restaurants looking to nudge consumers out of this holding pattern are finding success with a well-presented value proposition. Nine in ten operators say their customers are more value-conscious than they used to be, and seven in ten adults say they frequently look for daily specials or discounts when visiting a restaurant. Customers are more flexible about when they dine if there’s a deal, with 85 percent of adults saying they’d likely take advantage of discounts for dining out on slower days of the week and 84 percent saying they’d likely use discounts offered for dining at off-peak times of the day. Similarly, three-quarters say they’d opt for a smaller-sized portion for a lower price–a trend that can help reduce food waste and protect profits.

The report reinforces the growing importance of loyalty and rewards programs for generating repeat business. More than half (52 percent) of adults currently participate in those programs. Most of them sign up for more than one–3.6 on average. The overwhelming majority (96 percent) of participants say it’s a good way to get more bang for their buck. Around half of loyalty members say they’re less likely to try new restaurants because they prefer to go where they can earn rewards. Just under 80 percent say they’re more likely to visit a restaurant where they can earn points, even if it isn’t as convenient as other places.

More Tech is on Deck

Over three-quarters of operators say using technology gives them a competitive advantage, but most believe their restaurants could do more to keep up. Just 13 percent think their restaurant is on the leading edge in using technology compared with their peers while 23 percent think their operations are lagging.

Half of all operators surveyed by the Association devoted resources to tech upgrades in the dining room last year. The same amount invested in technology to enhance the customer experience. Forty percent devoted resources to enhancing back-of-house efficiency. Even more operators are planning investments in these areas in the year ahead. Top priorities for 2024 include making the service area (55 percent) and kitchen (45 percent) more productive as well as strengthening cybersecurity (45 percent).

Consumers’ affinity for technology varies by age group. Gen Z and millennials are far more likely to say tech facilitates a better overall experience. They’re also more likely to want more tech options in both quick-service and full-service restaurants.

“One of the most important findings of this report is a fruition of years of development of generational differences in expectations and utilization of restaurant technology,” Riehle said. “It’s extremely important for operators to know their demographics and align their technology with that customer base, because for the younger consumer, the expectation now is that some aspect of the experience incorporates technology.”

Opinions and expectations also vary by occasion. Technology is most appreciated for delivery transactions, with a third of customers indicating they want to see restaurants that deliver further improve the ordering process and improve the accuracy of estimated delivery times.

Nearly half (46 percent) of adults say technology has a positive impact on their experience at full-service restaurants. They zeroed in on expediting the beginning and end of the meal–things like easier ordering or facilitating payments–when asked about the aspects of the sit-down experience that would benefit most from future upgrades. Additionally, 70 percent of adults are open to using options that allow them to place their order in advance online, schedule a time to arrive at the restaurant, and get their food shortly after they’re seated.

On the quick-service side, 39 percent of customers say tech options have a positive impact and 22 percent say they have an adverse effect on their experience. Opinions are evenly split when it comes to future investments from operators. Twenty-seven percent think there should be less of a focus on new tech in the future. Roughly the same amount voted for more, with faster and easier ordering landing at the top of their wishlist.

Staffing Shortages Will Stick Around

Providing 15.5 million jobs representing 10 percent of the total U.S. workforce, the restaurant industry returned to pre-pandemic staffing levels last year and regained its status as the country’s second-largest private sector employer.

Despite that growth, staffing remains an uphill battle for the industry. Many operators say they’re understaffed. Overall, 45 percent say their restaurant doesn’t have enough employees to support existing customer demand. That’s slightly more prevalent for quick-service (48 percent) than full-service (41 percent). Among those currently understaffed, roughly 60 percent of operators say their staffing level is more than 10 percent below what they need.

Seventy percent indicate they have job openings that are hard to fill, including 73 percent of full-service and sixty-six percent of limited-service restaurants. Approximately two-thirds (67 percent) of operators with difficult-to-fill openings say they’re having trouble finding applicants for kitchen positions. A majority have unfilled job openings for service positions, too.

Nearly nine in 10 operators say recruiting and retaining employees is a significant or moderate challenge for their restaurants. Most don’t see things improving in 2024, either. Only 10 percent predict recruiting and retaining will be easier in 2024, while 31 percent expect it to be even tougher and 58 percent anticipate it to be about the same as 2023.

Technology is helping operators find efficiencies to free up staff and do more with less labor. Nearly half (47 percent) say the use of technology and automation to help with the current labor shortage will become more common across their segment in the year ahead, including 44 percent of full-service and 49 percent of quick-service operators. Sixty-nine percent say tech integration will augment rather than replace human labor. Only 14 percent report making investments in equipment or technology that actually replaces employees.

The restaurant workforce is projected to grow in 2024, but it will likely happen at a much slower pace than in recent years. The Association’s economists anticipate an additional 200,000 jobs will be created over the next 11 months, pushing total employment to 15.7 million by the time the calendar flips into 2025. Job growth will continue to moderate after that. The industry is expected to add 150,000 jobs annually over the next eight years and employ a total of 16.9 million workers by 2032.

Source qsrmagazine.com

California bill would expand exemptions to the pending $20 fast-food wage

A bill introduced in the California legislature would greatly increase the types of quick-service restaurants that will be exempted from paying fast-food workers a wage of at least $20 an hour starting April 1.The places excused from paying that much would include fast-food restaurants in casinos, airports, theme parks, hotels, sports arenas, convention centers, racetracks and museums.Also exempted would be contractor-run fast-food restaurants located in so-called noncommercial settings, including office buildings and state-owned beaches or other recreational facilities.The sponsor of AB 610, Assemblyman Chris Holden, did not divulge his reasons for proposing the exemptions. His office did not respond to a request for clarification by the time of this posting. Holden was also the sponsor of the bill setting the new $20 fast-food wage.

Currently, the only types of limited-service restaurants in California that would be exempted from paying $20 an hour are units of chains with fewer than 60 stores nationwide; outlets that were also functioning as a bread-selling bakery on Sept. 23, 2023, a provision known as the Panera Exemption; and quick-service restaurants within supermarkets.

The minimum wage for all other fast-food places within the state will rise to $20 an hour at the start of April under a controversial law that was passed as a compromise between the state’s quick-service industry and organized labor. The new pay floor amounts to a 29% increase in the minimum wage.

An estimated 500,000 fast-food workers within the state will be entitled to the new minimum.

The bill, AB 1228, supplanted a piece of legislation bitterly opposed by the restaurant industry because of the radical changes it made in the way quick-service employees’ wages and workplace standards were set. Responsibility for those matters would have shifted from the legislature to a Fast Food Council composed of fast-food employees, union representatives, fast-food employers and government officials. Employees and employers would have in effect had equal voting power on wage increases.

The dropped bill, known as the Fast Act, would have also increased fast-food franchisors’ liability for the labor policies of franchisees by defining the distinct parties as “joint employers.”

The industry announced that it would challenge the Fast Act by putting it to a referendum vote in the general election of November 2024.

California Gov. Gavin Newsom countered that challenge by reviving a mechanism for setting fast-food wages that the industry viewed as even more of a business threat. The governor earmarked funds for the revival of the Industrial Welfare Commission, an antiquated, long-defunct agency with almost unlimited power to set wages.

Using that threat as leverage, Newsom convinced the industry to accept the creation of a Fast Food Council, though with new limits on its power. Wages could only be raised in increments of 3%, and the Council could only recommend changes in workplace standards, instead of mandating them.

The $20 wage is now set to take effect April 1, as planned.

Holden’s bill expanding the exemptions has yet to be assigned to a committee or otherwise shepherded forward.

Source restaurantbusinessonline.com

HVACR & Plumbing

HVAC Industry Gears Up For Challenges in 2024

The HVAC industry is gearing up for some challenges in 2024 that could put a damper on the incredible growth it’s experienced over the last few years. Inflation and higher interest rates continue to be an issue, and rising equipment and installation costs could lead consumers to start repairing rather than replacing their existing systems. In addition, the 40% cut in HFC production, which went into effect in January 2024, could lead to shortages and significant price increases of popular refrigerants such as R-410A.On the bright side, there are promising opportunities for the HVAC industry, courtesy of regulations such as the AIM Act and the Inflation Reduction Act (IRA). Both promote the adoption of eco-friendly equipment, with the IRA providing significant financial incentives for end users. This will likely create avenues for contractors to expand their businesses by meeting the increasing demand for energy-efficient equipment. Manufacturers are banking on these opportunities to offset the challenges of 2024, which is why they remain optimistic about the year ahead.“Overall, we see 2024 as a year with hurdles for our industry that could limit growth.”
– Randy Roberts
Vice president of residential business
Rheem

Normalized Growth
Over the last few years, the HVAC industry has experienced substantial growth, surpassing 10 million compressor bearing units by 2022, leading the market to double in size, said Randy Roberts, vice president of residential business at Rheem. Considering this remarkable expansion, he said that it’s not unexpected that the industry leveled out in 2023 and that there may be some challenges ahead this year.

“Overall, we see 2024 as a year with hurdles for our industry that could limit growth,” said Roberts. “While factors like inflation and rising costs of interest rates may create challenges, it’s essential to approach this landscape with a proactive mindset. To work around these issues, we could see consumers looking to repair, when possible, based on the rising costs for systems and installations.”

That said, Rheem expects to see some opportunities for growth in 2024, thanks to the decarbonization trend and tax credits.

“Each year, the HVAC industry strengthens decarbonization efforts,” said Roberts. “And with advancements in technology and more awareness of sustainable products and practices, it’s becoming easier for homeowners and businesses to be carbon-conscious and environmentally proactive.”

The IRA could help, too, noted Doug Widenmann, senior vice president of marketing at Daikin Comfort Technologies North America Inc., especially since the legislation will likely be fully implemented in 2024. This will drive demand, making the move to heat pumps more affordable for consumers.

“However, existing home sales, a major source of replacement opportunities, are dramatically down, as most homeowners are not motivated to sell their existing home, given the unfavorable gap between an existing and new mortgage rate. This has taken potential units out of the market,” said Widenmann. “If mortgage rates begin to trend downward in 2024, we believe industry growth will start to normalize. Many banks are starting to forecast when the Fed will start to reverse course on rates. If this happens, it could be better for the HVAC industry.”

On the commercial and industrial side, sales have been brisk for Daikin, due to pent-up demand and strong activity in certain vertical segments, like schools and data centers, said Widenmann. However, there are some clouds on the horizon.

“In 2024, the American Institute of Architects (AIA) is forecasting low single-digit growth in the commercial segment, and the Architecture Billings Index (ABI) showed some softening in the latter part of 2023,” said Widenmann. “We do not see the 2024 commercial segment as robust as 2023. There are also some looming concerns regarding the commercial office segment and the risk exposure that could impact the availability of credit, which could have an impact on commercial project development.”

Danfoss also believes growth rates will normalize this year, compared to the strong growth experienced over the last few years, said Vikas Anand, vice president of Danfoss Climate Solutions, Sales, North America. The company is anticipating growth to be in the mid-to high-single digits in 2024, with the largest growth coming from sectors including non-residential buildings, IAQ, data centers, and food processing.

“Overall, the economy is staying very resilient, despite inflation and higher interest rates,” said Anand. “In some projects, higher interest rates are dampening the return on investment, which will impact HVAC purchase decisions. We do expect that the demand for both retrofits and repairs will continue to remain strong, reflecting both cost concerns balanced with the push to lower carbon emissions to comply with local, state, and federal regulations.”

While inflation, rising costs, and interest rates will likely pose challenges in 2024, Lennox believes that the HVAC industry’s essential nature will continue to drive demand, said Gary Bedard, executive vice president and president of Lennox Residential Heating and Cooling. He added that the IRA, tax credits, and other local incentives aimed at promoting energy-efficient upgrades will also encourage consumers to replace rather than repair.

“For 2024, we continue to see strength and resilience in the commercial unitary market. We think these markets will be up mid-single digits in volume based upon some pent-up demand and strong growth prospects,” he said. “For residential, we are encouraged by the soft landing and the continued strength of consumers. This is a great industry with many long-term growth drivers, from the growing housing deficit to longer unit run times, to an increasing focus on heat pump installations. All of these factors should drive a low single-digit volume growth, which should allow contractors to experience mid-single digit revenue growth.”

Heat Pumps are Hot
Indeed, the widespread adoption of heat pumps across various sectors, as well as a surge in demand for high-efficiency systems, has helped the HVAC industry experience significant growth over the past year, said David Budzinski, president of global residential and light commercial at Johnson Controls.

“Combined with a continued prioritization of next-generation smart technology, customers are investing in systems and digital solutions that can enhance IAQ, optimize energy use, and align home and building operations with environmentally responsible practices,” said Budzinski. “The focus on healthy air, climate, and sustainability has driven significant innovations across all sectors within the industry, and we expect to see this evolve even further in the coming year.”

Midea has also seen a rising demand for advanced heat pump technology, especially among younger, environmentally conscious homeowners seeking energy-efficient solutions in their residences, said David Rames, senior product manager at Midea America Corp. This trend creates an opportunity for HVAC manufacturers to meet this demand with innovative and eco-friendly solutions.

“Even with economic challenges occurring every day, people are still very interested in innovative HVAC technologies and how to be more environmentally friendly, comfortable, and potentially lower their utility costs,” said Rames. “With that being said, the implementation of state and federal rebates should allow the residential sector of our business to continue to develop.”

On the other hand, economic difficulties could lead to a shift towards more repairs instead of replacements, as customers aim to prolong the life of their current HVAC systems, said Rames. However, this investment might not pay off in the long run, he noted, especially given the phasedown of certain refrigerants and the resulting increased cost of replacement.

Transition and Training
The phasedown will, indeed, be an important issue this year, as January 2024 marks the most substantial reduction in the HFC phase-down mandate thus far. The initial phase of the policy, which required a 10% cut in HFC refrigerant production in 2022, had a negligible impact on refrigerant availability, said Budzinski, but the additional 30% cut in production in 2024 is poised to create a significant impact on the availability — and cost — of many HVAC refrigerants, including R-410A.

“Because of this, it is important for dealers and contractors to have a plan in place for R-410A recovery and reclamation,” he said. “Strong recovery and reclamation practices will help to maintain the supply of existing R-410A required to service current product inventories. Additionally, all involved parties must understand the safe handling, storage, and transportation of A2L refrigerants to ensure a successful changeover.”

Indeed, refrigerant management and reclaiming of refrigerant should be top of mind right now, said Widenmann, given the latest EPA ruling on the HFC phasedown, as well as the low recovery rates of HFCs.

“Refrigerant reclamation clearly needs to accelerate over the next 10 years if we are to meet the decarbonization objectives laid out by the Kigali Amendment and the AIM Act and have the refrigerant required to service and maintain systems,” he said. “Therefore, if you are a contractor and not recovering refrigerant or a distributor who is not part of a reclaim program, then you should start now.”

Bedard agrees, noting that the steep reduction in HFC production this year makes it critically important for the HVACR industry to recycle more refrigerant.

“There’s lots of R-410A out there to help service equipment. Using recycled refrigerant brought back to industry specifications will be vital for us to continue to reliably service existing equipment for many years,” said Bedard. “This transition will be a challenge for both manufacturers and contractors, since it requires product redesign, adapting to new technologies and processes, as well as new training and continuing education courses.”

Training is essential in the transition to A2L refrigerants, as technicians will need to understand how to safely handle these mildly flammable alternatives. In addition, contractors will need to be well-trained in order to install advanced HVAC systems, Rames noted, adding that there is also an immediate need to recruit and train the next generation of HVAC technicians to meet demand as the workforce ages.

“Contractors are expressing the need for better training to install next-generation heat pumps,” said Rames. “According to a survey conducted by Midea America, Coyne Public Relations, and Atomik Research group, 81% of contractors express the need for better training to install next-generation heat pumps. This identifies the challenge of ensuring a skilled workforce capable of handling advanced HVAC technology. Training the next generation in the latest technology is also key in sustaining the HVAC industry, especially as more heat pump offerings come to market and gain popularity.”

Looking Ahead
Even with all the headwinds expected this year, manufacturers are quite optimistic about 2024. Danfoss, for example, sees opportunities in the green transition, smart solutions, and IAQ. On the green transition, Anand said that it is gaining momentum as companies prioritize environmental, social, and governance (ESG) goals, leading to a surge in demand for sustainable solutions like energy-efficient heat pumps and circular products to reduce environmental impact.

“Regarding smart solutions, with our world becoming more and more connected, commercial building, food retail, food services, the cold chain, and residential buildings will require digital solutions to monitor and control the maintenance and performance of HVACR equipment,” he said. “Concern about IAQ also remains high, as we continue to recover from the pandemic, so demand for HVAC solutions that support enhanced IAQ, such as dedicated outdoor air systems (DOAS) will continue to accelerate.”

For Johnson Controls, it’s an exciting time to be a part of the HVACR industry for a couple of reasons. First, the focus on electrification and decarbonization, coupled with substantial investments in technological advancements, is bringing the world closer to the realization of smart, healthy, and sustainable buildings, said Budzinski. Second, there is tremendous growth in heat pump innovation and adoption, with new developments enabling a broader range of applications and allowing efficient operation in lower temperature conditions.

“With IRA credits available through December 31, 2032, there is a long-term opportunity for clean energy investment,” he said. “Combined with the many local and manufacturers’ rebates available, it provides a strong incentive for homeowners to consider high-end comfort systems and high-efficiency heat pumps.”

Midea is also bullish on heat pumps this year, with Rames noting that heat pump compressor technology and its ability to produce heat may be the single most impressive innovation of our time.

“‘Grandpa’s’ heat pumps are a thing of the past, and now gas furnaces are being replaced with all-electric ‘clean’ heat options. This has made a positive impact across all geographical areas, especially northern climates,” he said. “And while people know about heat pumps, they have no idea how far we’ve come in terms of cold climate performance. As this new technology becomes more widely adopted, we’re excited to see heat pumps become available for everyone equitably, no matter the climate they may live in.”

The shift to A2L refrigerants, driven by the requirements of the AIM Act, might also be a benefit this year, as manufacturers start introducing new equipment that utilizes low-GWP alternatives such as R-32 and R-454B. For example, Rheem plans to launch its A2L products in the second or third quarter of 2024 in order to allow plenty of time for distributors and contractors to manage the transition, said Roberts.

“The entire industry is actively working with the EPA and DOE around the transition to new low-GWP refrigerants,” he said. “It’s been inspiring to see the entire channel including distributors, contractors, and manufacturers work together to make sure our voices are heard when it comes to policies around this transition. We are excited to move to the new refrigerants, and we also want to have a smooth transition without stranding existing inventory, which we are working tirelessly to achieve.”

Daikin is also looking forward to introducing its A2L equipment this year. The company plans to begin rolling out its A2L products in the spring of 2024, said Widenmann.

“We are very excited about the introduction of R-32, which we believe to be the most responsible choice,” he said. “It has excellent heat transfer properties that can be leveraged to design light-weight units that are easier to service and install and that require less refrigerant volume than conventional systems. And as a single-component, non-proprietary refrigerant, R-32 typically costs less per pound as compared to blended alternatives with proprietary components. It’s also a proven commodity with over 230 million installations globally.”

Even though Lennox expects some macroeconomic uncertainty and lower consumer confidence this year, the company also anticipates a bright long-term outlook for the industry.

“Units continue to be run longer, and policy responses to climate change will continue to bring new opportunities to those of us in the HVAC business,” said Bedard. “We also think there’s plenty of opportunity with an improving supply chain and various tax benefits and incentives driving HVAC unit replacement over repair. In addition, we are finding that an increasing number of homeowners are paying attention to the air in their homes and prioritizing IAQ, creating an opportunity for us as HVAC experts to convey the value of healthy, ‘perfect’ air and propose beneficial solutions for the home.”

Source achrnews.com

Famous Supply Announces New President

Akron, Ohio, January 2024 – Marc Blaushild recently named his son, Brian Blaushild, President of Famous Supply. Brian is the fourth-generation family member to lead Famous Supply, a distributor based out of Akron, Ohio.Brian said, “When my father first shared his belief in me about my new role change, I was very humbled and extremely grateful because I saw how hard he and my grandfather Jay worked their entire lives to help make Famous what it is today. There is nothing more exciting than the opportunity to follow in their footsteps and help lead Famous as we continue to invest, grow, and evolve.”Marc will continue in an active role as Chairman and CEO. Marc Blaushild said, “I could not be more proud of Brian and his professional achievements. Watching him work hard to learn our business and industry has been a joy to see. More importantly, the way he has built trust and developed personal relationships with everyone he works with has been inspiring. Brian has earned this opportunity, and it will be exciting to watch him and Famous continue to grow.”

Since 1933, Famous Supply has been fundamentally different than most organizations. Four generations of the Blaushild family have worked to build a purpose-driven business whose family culture extends to close to 1,000 associates, thousands of loyal customers, and so many valued suppliers. Being a multi-generational business gives Famous the advantage of stability and sustainability. It enables us to better relate to our valued customers, many of whom have grown their family businesses right alongside us and our amazing team of associates.

Brian shares, “When I think about what I’m most proud of, a few things quickly come to mind. We’re continuing to innovate and transform our business. We’ve implemented so much technology, distribution, and logistics to help serve our customers faster and better. We keep growing by adding
locations and putting more inventory in our local markets. Most importantly, it’s the sense of pride I feel when I walk through our branches and see dedicated associates truly loving their job. My most important priority at Famous is continuing to make sure our unique and special culture stays intact and that we are an incredible place to work.”

John Palermo, Chief Sales Officer, who recently celebrated his 45th year with Famous shares, “It’s not often that you can look at someone Brian’s age and see a person as passionate as he is about his responsibilities to his work and all the associates he works with. He is dedicated to the success of our company and to his family’s legacy in distribution.”

Company History and Professional Experience:

Famous Supply is a 4th generation family business which began in 1933. Our primary business is Wholesale Distribution of HVAC, Plumbing, Industrial / PVF and Building Products. We have 50 locations throughout Ohio, Western PA, WV, the Mid-Atlantic and Southeast US and close to 1,000 associates.

Brian Blaushild grew up working in the business and graduated from Miami University (Oxford, Ohio) in 2010 with degrees in Accounting and Finance. Additionally, he studied Finance at the London School of Economics. After joining the company, Brian worked in various roles at Famous Supply including Branch Management, managed the Customer Service team, and led the Purchasing and Pricing teams before becoming President of the company’s former manufacturing division, Heating & Cooling Products (sold in 2023). In 2018, Brian returned to Famous as VP of Business Development and has overseen our Multi-Family/MRO and Builder Divisions. Most recently, he has also been leading the company’s Strategic Planning and Vision 2033 Initiatives, helping to develop and formalize future growth initiatives and coordinating with all functional areas within the business. In January 2024, Brian Blaushild was promoted to President of Famous Supply.

Source hvacinsider.com

New Leader at the Helm of Marcone HVAC

St. Louis, Mo. — Marcone Group, a leading national distributor of commercial kitchen, appliance, HVAC, plumbing and pool and spa parts and equipment, announced today that Randall Hudspeth is leading its HVAC division.Randall Hudspeth
As President of Marcone HVAC, Hudspeth will continue building on the momentum behind growing the company’s HVAC business. Marcone HVAC encompasses 12 distributors with 103 branches and five distribution centers, serving 18 U.S. states and Ontario, Canada.“Randall brings a wealth of strategic, commercial and interpersonal leadership skills to Marcone, and we are thrilled to add him to the team,” said Avichal Jain, Marcone’s Chief Executive Officer. “He has demonstrated an ability to improve the customer experience across channels while building a culture grounded in taking great care of employees, so they take great care of customers.”Most recently, Hudspeth was Chief Commercial Officer for HVAC distributor Johnstone Supply-The Petit Group, where he previously was vice president of sales and marketing. He also has worked for distribution management company DXP Enterprises and construction manufacturer Hilti, honing his expertise while developing a commitment to customer service.

“Marcone HVAC is a wide-ranging operation with a plethora of growth opportunity,” Hudspeth said. “I look forward to expanding on what this amazing team is already doing, while keeping Marcone at the forefront of the HVAC distribution industry for years to come.”

Marcone Group has experienced tremendous growth through acquisition in recent years, moving into the HVAC, plumbing, pool and spa and commercial kitchen markets with a nationwide distribution network that promotes fast delivery. With nearly 200 locations in the U.S. and Canada, including distribution centers in most major metro areas, Marcone provides next-day ground delivery to 93% of the United States and 100% two-day delivery.

About Marcone

Marcone is the leading provider of premium solutions, parts and equipment for professionals serving customers on their appliance parts, HVAC, plumbing and commercial kitchen needs. Headquartered in St. Louis, Missouri, Marcone is a multi-billion-dollar enterprise operating out of 200 locations throughout North America. Offering unparalleled product breadth, know-how across our national footprint and ease of doing business via leading-edge technology, servicers prefer Marcone because we amplify what they do best: take great care of their clients with speed, reliability and accuracy. Learn more about Marcone at www.marcone.com.

Source hvacinsider.com

AHR Expo: “Wow! What a Week!”

With nearly 50K attendees, AHR Expo returned to Chicago with gusto, and an even sharper focus on decarbonization, refrigerants and efficiency.WESTPORT, CT, Jan. 31, 2024 – The AHR Expo (International Air-Conditioning, Heating, Refrigerating Exposition) returned to Chicago for a lively week of learning, reconnecting, perusing and demonstrating everything new coming to market in HVACR. Notable topics included all things decarbonization – from equipment on the floor to discussions in education programming – refrigerant regulation updates, the heat pump resurgence and the unveiling of many new products that are shaping the path forward for HVACR.“The industry showed up for business in Chicago,” said AHR Expo Show Manager Mark Stevens. “Throughout the year we’ve followed discussions regarding regulation rollouts, decarbonization trends and various other tracks about the way we conduct business as an industry. It was evident in the halls that the professionals in attendance are primed to create solutions and drive business forward.”To read more about topics leading into Chicago, see our 2024 Trend Report.

Networking trends are rising
It was clear to anyone filling the halls on Monday morning of the show that attendance was strong, welcoming 48,034 attendees there to interact with the 1,875 exhibitors spread across North and South Halls. Maximizing 527,520 sq ft of space for booth displays, attendees gained access to all the latest the industry has to offer, including new products, technology, skill learning and demonstration.

Additionally, Podcast Pavilion hosted 20 podcasters covering the latest topics happening across the industry. Podcasts were recorded and will be released by each respective podcaster in the coming weeks. Inside exhibitor booths industry tradesmen, women and influencers hosted events, competitions and meet-ups, opening exciting channels of content creation and networking opportunities.

“The network transformation is resulting in incredible visibility and partnership for professionals,” said Nicole Bush, AHR Expo director of marketing. “There is a true line of two-way communication between the professionals in the field and the manufacturers creating products and technology. Having an in-person forum like AHR Expo to strengthen the social relationships formed online is proving to be immensely beneficial to our industry.”

Industry learning and connection
The 2024 Education Program highlighted topics within the industry with the goal of addressing pain points, opportunities and applications to increase efficiencies, business and relationships.

“It’s encouraging to see the growth in our education programming, not only with topic variety but also with the expertise signing on to provide insight,” said Special Projects Manager Kimberly Pires. “There is a deepened connection between what’s being discussed in sessions and what’s being applied on the show floor and this continues to benefit attendees with a true understanding of current information in the industry.”

In 2024, the education program featured 120 free sessions, 153 new product presentations in New Product Theaters located in South Hall, and seven panels in the AHR Panel Series.

In the 2024 State of the Industry Panel, topics included decarbonization including gas bans; grid capacity; heat pumps; and dual-fuel options; building automation and A.I., as it relates to energy conservation and future planning; refrigerant updates, including sell-through periods; EPA regulation; recovery and reclamation, etc.; workforce development, virtual training, bridge programs and more.

In the panel titled, How Do We Address the Workforce Development, Recruitment and Retention Gap?, representatives from Lincoln Tech, a postsecondary vocational institute with locations across the US, joined a discussion featuring Jose De La Portilla of Rheem Manufacturing, Alison Neuman of Johnson Controls, Bryan Orr of HVAC School & Kalos Services, and Dominick Guarino of National Comfort Institute, Inc. to delve into creating programming and bridge opportunities to attract professionals to the skilled trades and prepare them for a lifelong career in HVACR.

The group discussed how to promote the industry and build a successful culture to retain, train and onboard to better prepare for fieldwork, supportive technology, as well as identifying weaknesses, gaps and opportunities.

Other popular sessions included topics featuring heat pumps, business strategy and growth, emotional intelligence adeptness, building automation, controls and AI, social media and industry growth, smart solutions, A2Ls, compliance, codes and standards, as well as various other niche topics, providing something for every job role represented in the industry. (You can review the full lineup of the education program at ahrexpo.com.)

AHR heads to Orlando for 2025
In 2025 we head south to Orlando. Save the date for February 10-12, 2025 at the Orange County Convention Center. Hotel blocks are expected to open for attendees late-Spring and registration will go live early Summer. Sign up for alerts and updates on ahrexpo.com.

“Each year we come away from the show with vigor for what the industry has in store,” continued Stevens. “We are honored to continue to provide the best all-industry meeting place and forum to learn, discuss, prepare and calibrate goals for the future of HVACR. We hope to see everyone in Orlando.”

Heard around the industry
Heard around the halls throughout the week was excitement for learning and possibility relating to the future of HVACR. Attendees and exhibitors alike were energized by great conversation and partnership planning. We’re overwhelmed with the sense of accomplishment from our stakeholders. Here are some of the comments we received reflecting on our time in Chicago…

“The positive energy at AHR was inspiring, and we are excited about the relationships forged during the expo. As we wrap up, we look forward to continuing these connections and partnerships in the coming months. Cheers to the success of AHR Expo 2024, and here’s to the growth and innovation that lies ahead,” Kuul Evaporative Technologies.

“We had the opportunity to visit key manufacturers and industry experts, such as Bell & Gossett, GRUNDFOS, Taco Comfort Solutions, Armstrong Fluid Technology, NIBCO INC., and more, at the AHR Expo last week in Chicago. What a great show!” Liberty Supply.

“Last week it was incredibly busy at the AHR Expo in Chicago. This was my first time in a show in the U.S., and the truth is that it has been a fantastic experience,” Adrián P.

“What an amazing day at the AHR Expo meeting people from around the world and networking with the best HVAC team worldwide,” Bruno Friedmann, Germany.

“We had the best time at AHR Expo 2024 in Chicago! Going to trade expos is one of our favorite parts of doing the podcast. We get to interview guests in person, attend speaking events with our trade besties, and (the best part of it all) meet some of our amazing Power Women of the Trades Podcast listeners!” Power Women of the Trades Podcast.

“Great turnout and awesome customer / prospect engagement,” James Carpenter, Account Manager, R.W. Beckett Corporation.

“Can’t wait for next year. Great job in Chicago,” KCC Companies.

“What a show! It was great to connect with our representative partners, HVAC professionals,
contractors and engineers who visited the Desert Aire booth to discover our latest dehumidification technology solution (SwimAire), from indoor pools to controlled environment agriculture and a variety of other applications. We hope to see you again soon or at AHR Expo 2025 in Orlando!” Desert Aire LLC.

“Invaluable event! See you in Orlando next year.” Klima Control Air Conditioning Supply.

“Enjoyed all the conversations and introductions! Great seeing so many channel partners in this industry.” Rich Hargrave, vcita.

Watch the full recap video on ahrexpo.com.

FOR MORE INFORMATION
For more information about the 2025 AHR Expo to be held in Orlando, Florida, please visit
ahrexpo.com.

ABOUT THE AHR EXPO
The AHR Expo is the essential event for HVACR professionals, attracting the most comprehensive gathering of the industry from around the globe each year. The show provides a unique forum where manufacturers and suppliers of all sizes and specialties come together to share ideas and showcase the future of HVACR technology. Since 1930, the AHR Expo has remained the industry’s best place for OEMs, engineers, contractors, facility operators, architects, educators and other industry professionals to experience everything new in HVACR and build relationships. The AHR Expo is co-sponsored by ASHRAE and AHRI and is held concurrently with ASHRAE’s Winter Conference. The next show will take place February 10-12, 2025, in Orlando.

Source hpac.com

Controls Engineering and IoT

Leading foodservice companies in the IoT theme

The future of the foodservice industry will be shaped by a range of disruptive themes, with the internet of things (IoT) being one of the themes that will significantly impact the potential growth of leading companies in the industry. A detailed analysis of the theme, insights into the leading companies, and their thematic and valuation scorecards are included in GlobalData’s thematic research report,Internet of Things (IoT) in Foodservice – Thematic Research. Buy the report here.IoT refers to the interconnection of computing devices embedded in everyday objects, via the internet, enabling them to send and receive data. This has a wide range of applications that will affect consumer goods in many ways. IoT technology is most valuable to foodservice companies in its capacity to collect data. Companies that use data effectively will enhance operational efficiency, reduce costs, improve decision-making, and provide a better customer experience. Since the pandemic, driven by an increase in online orders and at-home deliveries, the already-strong opportunity to gain a competitive advantage by using data is now even stronger. There is far more potential data to be collected, and IoT is the best tool for the job.Desktop
Whether foodservice companies will benefit from the emergence of IoT depends on their IoT strategies. A strong IoT strategy with effective implementation will bring efficiency gains and competitive advantage and align product offerings with modern, post-Covid consumption habits. Companies without a strong strategy will be caught out or overtaken by competitors.

However, not all companies are equal when it comes to their capabilities and investments in the key themes that matter most to their industry. Understanding how companies are positioned and ranked in the most important themes can be a key leading indicator of their future earnings potential and relative competitive position.

The rise of the “hermit consumer” continues to stall foodservice recovery in 2024
According to GlobalData’s thematic research report, IoT in Foodservice, leading adopters of IoT include: Deliveroo, Domino’s, Just Eat Takeaway, McDonald’s, Sodexo and Yum! Brands.

Insights from top ranked companies
Yum! Brands

Yum! Brands has updated its KFC, Pizza Hut, and Taco Bell brands with digital technology. In-store IoT sensors collect data on customer interactions. KFC has deployed robotic servers in some restaurants. In 2017, Pizza Hut introduced an option for customers to order through their sneakers, Pie Tops. Customers needed to only press the button on the tongue of the right shoe to order. In 2018, Pizza Hut partnered with Toyota to develop both an autonomous vehicle to deliver pizza and a robotic pizza-making factory.

Starbucks

Starbucks has partnered with Microsoft and uses its Azure Sphere technology to connect a range of equipment, from coffee machines to blenders, in its stores. The technology collects data points like the quantity of coffee made, the type of beans, temperature, water quality, and machine performance. This data enables proactive analysis of machine failures, reduces downtime and repair costs, and supports fast menu updates. Starbucks has also installed sensors on devices including coffee machines and grinders to gather telemetry data, on which predictive analytics are performed to reduce downtime. In 2020, Starbucks partnered with McDonald’s and start-up Muuse to develop reusables embedded with RFID chips to pilot smart reusable cups at two coffee shops in San Francisco and Palo Alto. The cups are integrated with RFID chips and QR codes which helps with digital tracking, collection, cleaning, and redistribution.

Domino’s

Domino’s DOM pizza tracker monitors the quality of pizzas and lets customers know at what stage of the preparation and delivery process their orders are. Domino’s partnered with Zenput to improve its food safety standards. Zenput’s Connected Store product lets companies stream IoT sensor data to their core restaurant management platforms. Zenput’s capabilities include temperature monitoring for cooking lines, coolers, and the food itself. The technology notifies staff when the specified conditions are violated and keeps records of the temperatures. Domino’s largest US franchisee, RPM Pizza, deployed Zenput sensors at all stores and reported significantly improved food safety practices and record keeping. More recently, Domino’s has also partnered with IFTTT to enable customers to set their home IoT devices to accommodate delivery drivers – i.e., turning off their smart sprinklers when the delivery driver is near.

To further understand the key themes and technologies disrupting the foodservice industry, access GlobalData’s latest thematic research report on IoT in Foodservice.

Source verdictfoodservice.com

ParTech Integrates MENU Link with Grubhub

ParTech, a global restaurant technology company and provider of unified commerce solutions for enterprise restaurants, announced the integration of MENU Link with Grubhub, a leading online and mobile food ordering and delivery platform. MENU Link is PAR’s marketplace order management system and part of the PAR MENU ecosystem.Building off PAR and Grubhub’s existing partnership, MENU Link automatically syncs menu items, pricing and other order information between PAR Brink POS® and Grubhub. The marketplace order management solution sends incoming orders directly to the restaurant’s kitchen without staff needing to manually enter them, reducing errors, saving time and providing restaurant managers with robust reporting on all Grubhub orders.MENU Link seamlessly integrates Grubhub and PAR Brink POS, PAR’s innovative cloud-based point-of-sale system. This feature allows restaurants to easily manage Grubhub delivery and pickup orders directly within PAR Brink POS, streamlining operations for kitchen and front-of-house staff.“How people experience food has drastically changed — especially among millennials and Gen Z — with the surge in delivery services. While delivery provides diners with seamless ordering, it also creates ‘tablet hell’ for restaurants juggling multiple apps,” says Savneet Singh, PAR CEO. “Together with GrubHub, our MENU Link solution tackles this head-on by integrating all major delivery services into one system. This innovation provides restaurants the capabilities they need to thrive on digital demand.”

Restaurants gain centralized control over their menus, dynamic pricing for different channels, store-level information and order data from third-party marketplaces with MENU Link. This unified approach eliminates confusion, costly errors and duplicative work that often comes with managing multiple tablets from various delivery services.

Source qsrmagazine.com

IoT Is Revolutionizing The Way Restaurants Operate and Manage Food Safety

IoT has become an indispensable tech solution for the restaurant industry. Integrating IoT devices and connectivity drives efficiency, enhances food safety, mitigates risks, increases transparency, reduces waste, and provides many other benefits for restaurants. In fact, leveraging IoT is revolutionizing the sector by optimizing supply chain management, enhancing the customer experience, and facilitating data-driven decision-making.The numerous, significant benefits of using IoT in the restaurant industry include:
Enhancing food safety. Connected sensors and devices allow real-time tracking and monitoring of food products throughout the supply chain. By leveraging IoT, restaurants and other food businesses 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, ultimately delivering safe, high-quality food to organizations and consumers.
Improving transparency and traceability across the supply chain. IoT offers unparalleled end-to-end visibility and traceability in the food supply chain, thereby promoting transparency and accountability. Through the utilization of sensors, RFID tags, and software technology, restaurants can track foods’ movement from the point of origin to consumption. This transparency helps identify the origin of any issues or recalls, significantly reducing the impact on public health. It enables quicker, more targeted responses to any potential food safety breaches, mitigating risks, preventing further contamination, and improving consumer confidence.Leveraging real-time monitoring and predictive analytics. IoT devices provide real-time data on critical factors, including equipment performance, energy consumption, and production processes. This data can detect patterns and predict potential issues when coupled with advanced analytics and machine learning algorithms. By taking a proactive approach to risk identification and mitigation, restaurants can help prevent downtime, improve operational efficiency, and make data-driven decisions to optimize resource allocation and enhance overall productivity.

Optimizing shelf life and reducing waste. Did you know that U.S. restaurants waste an astonishing $57 billion each year on uneaten food? IoT devices collect valuable data on critical product conditions, such as temperature, humidity, and light exposure, to help reduce that expensive waste by ensuring products are used before they spoil.

Boosting sustainability efforts. Every restaurant wants to become more sustainable, reducing waste and associated costs, and IoT can be instrumental in reducing food waste (see above!) and energy consumption. For instance, if an employee forgets to turn off the oven at the end of a shift, IoT sensors can detect this and automatically shut it off, notifying the restaurant’s manager when it does so.

Elevating customer experiences. IoT is also improving the overall customer experience. Connected devices in restaurants or food delivery services streamline the ordering process, improving accuracy and providing real-time status updates. This seamless customer journey results in higher customer satisfaction and loyalty.
Restaurants should leverage IoT to optimize their operations and elevate safety, quality, and efficiency. Here are some important tips to accomplish this:

Assess your organization’s specific needs. Identify areas of your restaurant that can benefit from IoT technology. Consider cold chain management, quality control, inventory management, and/or any other aspect that can be optimized. Define specific goals you want to achieve through IoT implementation.

Use reliable technology. Choose IoT devices and solutions that are reliable, scalable, and aligned with your business requirements. Prioritize factors like data security, interoperability, ease of integration, and ongoing support.

Leverage smart equipment and sensors. Utilize smart equipment with sensors that automatically turn off and notify staff if they’re left on after hours and/or deviate out of a pre-determined temperature range. IoT-enabled refrigerators can also manage stock levels and inform managers when quantities dip below pre-determined levels, ensuring that restaurants never run out of necessary products. This also means your restaurant won’t waste precious space (or money) on overstocking.

Optimize operational efficiencies. IoT connected appliances are low maintenance, allowing restaurant operators to increase efficiency and optimize operations. For instance, IoT enabled equipment can automatically schedule their own routine maintenance. They also allow restaurant managers to remotely operate ovens and refrigerators, pull temperature reports, and troubleshoot HVAC issues from anywhere. Seemingly “simple” upgrades like these will actually save restaurants significant time, energy, effort, and money over time.

Rely on data management and analytics. Develop a robust data management strategy to collect, store, and analyze the vast amounts of data generated by IoT devices. Employ analytics tools to derive actionable insights from the data and make informed decisions based on this information. Use the data to improve processes, optimize inventory, and enhance overall operational efficiency.

Collaborate with the right partners. Explore partnerships with technology providers, industry associations, and regulatory bodies to stay updated on emerging standards, best practices, and compliance requirements related to IoT and other technologies in the food industry. Collaborating with experts and industry peers can accelerate your IoT implementation journey.

Prioritize data security. Implement robust security measures to protect your IoT devices and the data they collect. This includes network security, encryption, authentication protocols, and regular monitoring for potential vulnerabilities. Safeguarding data privacy and complying with regulations is vital in maintaining trust with customers and partners.

IoT is transforming restaurant management by enhancing food safety, improving efficiency, boosting transparency, reducing waste, improving the customer experience, enabling data-driven decision-making, and optimizing operations. Innovative technology like IoT has become a necessity for restaurants, and brands that leverage this important tech solution will position themselves for success in this highly competitive industry.

Francine L. Shaw

Source modernrestaurantmanagement.com

Jan/San and Disposables

KEYIMPACT AND WAYPOINT COMBINE TO FORM BEST-IN-CLASS AWAY-FROM-HOME FOOD SOLUTIONS AGENCY, ACXION FOODSERVICE

ODENTON, Md., Jan. 31, 2024 /CNW/ — Two leading national away-from-home sales and marketing agencies, KeyImpact Sales and Systems (KeyImpact) and Waypoint have formed the preeminent foodservice agency in North America and will be named Acxion Foodservice (www.acxion.com).Acxion (pronounced “action”) has an exclusive focus on foodservice with comprehensive food and non-food sales, marketing, culinary and analytics capabilities throughout North America. The combination will provide seamless connectivity, a range of solutions and unmatched customer reach to clients.
“This partnership, fueled by the best talent in the industry, allows us to leverage our expertise, strengthen our foundation in foodservice and drive results for our clients,” says Dan Dougherty, co-CEO of Acxion Foodservice.Co-CEO Neil Johnson says, “We are bringing the best of both agencies together to deliver industry-leading services that foster innovation and growth.”The combination includes a continued strategic partnership with Advantage Solutions Inc., a leading provider of sales and marketing services to consumer goods manufacturers and retailers, which will continue to offer services to the retail divisions of Acxion clients.

Acxion’s clients include leading foodservice manufacturers, suppliers, operators and distributors. Acxion employs the industry’s leading segment experts, researchers, strategists, culinarians, creatives, data analysts and digital and media specialists. Its comprehensive solutions allow Acxion to activate client business goals and create demand while delivering profitable growth and long-term success.

The powerful business combination is a result of the acquisition of the foodservice sales and marketing division of Advantage Solutions, including Waypoint, Ettinger-Rosini, Primeline, Coleman Greear & Associates, Halverson, Marlin Connections and CSSI. These business units possess deep capabilities, including sales brokerage representation for food, packaging, equipment, and janitorial-sanitation clients. Additionally, the collection of offerings provides research, marketing, communications, culinary and content expertise.

Advantage Solutions will maintain a minority ownership stake and have a seat on Acxion’s Board, which will allow Advantage to benefit from the agency’s growth and omnichannel offerings.

The business will be led by co-CEOs who each previously served as the leader of their prior agencies. Dan Dougherty will lead Sales and Marketing and Neil Johnson will lead Operations and Administration. The co-CEO partnership will deliver to their clients outstanding service, unmatched business plan execution and accountability. Acxion will continue to invest in capabilities that are critical priorities for foodservice suppliers, including unparalleled access to the Non-Commerical, Regional Chain, K-12 education, Military and Convenience Store segments. Acxion will drive performance in these segments through its industry-leading reach, data capture, insights and analytical capabilities.

Marlin Connections and CSSI will continue to provide full-service marketing strategy, branding, creative and media capabilities alongside comprehensive culinary innovation and national account sales support to manufacturers. The Halverson Group’s strategic analytics team will maintain its focus on solving complex business and marketing issues with insights gained from applying advanced technology, data visualization tools, and custom statistical techniques to provide unparalleled solutions to clients’ most challenging problems.

CG Sawaya Partners (operating under Canaccord Genuity) served as exclusive financial advisor to Acxion with respect to the transaction.

About KeyImpact
Formed in 2000, through the merger of Key Brokerage in New Jersey and Impact Sales in Maryland, KeyImpact has grown to become a leading foodservice sales and marketing agency in the United States. KeyImpact represents manufacturers of food, as well as packaging and supplies, and provides sales and marketing services to distributors and operators across all segments of the foodservice trade channel.

About Waypoint
Waypoint is a national sales, marketing and culinary agency representing leading brands that enjoy top positions in their categories within the foodservice and non-foods industry. They are a seamless and flexible extension of their clients, unmatched in market research and business intelligence. They bridge the gap between manufacturers and the comprehensive evolving foodservice marketplace.

SOURCE KEYIMPACT SALES & SYSTEMS, INC.

newswire.ca

Essity featured in S&P Global Sustainability Yearbook for third consecutive year

Recognized company stands out among the top 10% selected globally for sustainable excellenceEssity has been included, for the third consecutive year, in the S&P Global Sustainability Yearbook. Within the review of more than 9,400 companies worldwide, the company is part of the top 10% selected for this year’s Yearbook.S&P Global, an international financial and analyst firm, conducts this annual assessment of the world’s most sustainable companies. Each company responds to a comprehensive questionnaire that is analyzed along with public environmental, social and governance (ESG) data.According to Magnus Groth, president and CEO of Essity, “Every day, more than one billion people use our products, services and solutions. Thanks to responsible business practice across the value chain and groundbreaking innovations, Essity and our customers are reducing their environmental footprint. We are pleased to see this important work recognized.”

To be listed in the Yearbook, companies must secure a rating in the top 15% of their sector, in addition to achieving a CSA rating in the top 30% relative to other companies in the same industry. Essity has met these criteria, cementing its position as a sustainability leader within its business.

Source tissueonlinenorthamerica.com

Sofidel opens production in Duluth, Minnesota

The company celebrates the start of operations at its new facilities, promoting local development and community collaborationSofidel, a leader in the paper products industry, celebrates a significant milestone with the start of its first production at its newly opened facility in Duluth, Minnesota. The company marks this moment as the beginning of a new era of sustainable growth for both the company and the Duluth community and surrounding area.
The choice of Duluth as the site of this facility represents not only a strategic business expansion, but also a firm commitment to sustainability and local development. The company looks forward to strengthening its presence in the U.S. market, actively contributing to the economic and social progress of the region.
This milestone inaugurates an exciting partnership between Sofidel and Duluth, promising mutual benefits and a positive impact on the community and the environment. All are invited to join Sofidel in this celebration and work together towards a more sustainable future.Source tissueonlinenorthamerica.com

Restaurant/Chain Spotlight

The owner of Boston Market has filed for bankruptcy again

Jay Pandya, who declared personal bankruptcy in December only to have it terminated, is again seeking debt protection after his company lost a lawsuit filed by US Foods.The owner of Boston Market is giving bankruptcy court another shot.Jignesh “Jay” Pandya and his wife, Mital, on Friday declared personal bankruptcy in Pennsylvania, less than a month after a previous attempt was terminated by the court over technical reasons.This time, the filing followed a judgment of $15 million awarded to US Foods, which had sued Boston Market over unpaid bills. The bankruptcy filing lists a $10 million debt to the giant distributor.

The bankruptcy filing says that Pandya has both assets and liabilities worth $10 million and $50 million. It also says the liabilities are mostly business debts.

The filing does list some business creditors, including Pizza Hut and PepsiCo. Pandya is a former Pizza Hut franchisee who was terminated in 2018 over unpaid royalty and ad fund payments. Those locations closed the next year. Pizza Hut sued Pandya and was later awarded $11 million.

Pandya acquired both Boston Market and Corner Bakery in a pair of surprising deals in 2020. Both brands then stopped paying many of their bills before demanding steep discounts, leading to lawsuits from vendors and employees and countless evictions. The brands combined were sued more than 200 times.

Corner Bakery filed for bankruptcy last year and was sold to a company that acquired its debt on the secondary market.

But Boston Market, which started 2023 with about 300 locations, has remained in Pandya’s hands. The company has closed about two-thirds of its locations since then, many due to evictions over unpaid leases. It has been fined by the states of New Jersey and Massachusetts after workers weren’t paid. And it is under investigation by the U.S. Department of Labor.

Boston Market has not filed for bankruptcy. In a statement sent via text, Pandya directed his ire at US Foods.

“Boston Market is standing strong,” Pandya said. “US Foods has overcharged and we provided all detailed invoices to prove that. Unfortunately, the judge did not review those. We will be filing an appeal soon.”

(For more on the Boston Market saga, read The Demise of Boston Market.)

US Foods sued Boston Market last year over unpaid bills. A judge last month issued a default judgment in the distributor’s favor, awarding the company $12 million. That was later upped to $15 million in unpaid bills, interest and attorneys’ fees.

Boston Market responded that it disagreed with the decision and would appeal.

Among other creditors listed in Pandya’s filing are Kishan and Jagdish Patel, to whom Pandya apparently owes $6 million. Pandya settled a 2015 lawsuit accusing him of talking Jagdish Patel into investing millions into his Pizza Hut restaurants, only to pocket the funds and not use any to fund his restaurants.

Pandya and his wife initially filed for personal bankruptcy in December, listing the business debts in the process. A bankruptcy court trustee, however, recommended that the filing be terminated after Pandya didn’t provide insurance data on a pair of rental properties he owns.

The judge in the US Foods case called the December bankruptcy filing a “short-lived detour through bankruptcy court” that “looks to be another delay tactic.”

As Pandya’s bankruptcy case was terminated, Boston Market announced plans to let any existing business sell the chain’s branded menu items without any buy-in requirements. The company also vowed to regularly introduce new menu items from a different international cuisine, starting with Chicken Tikka and Biryani.

Source restaurantbusinessonline.com

The world’s largest restaurant franchise group may be for sale

The largest shareholders behind the massive Flynn Group are considering a sale of a majority stake, according to media reports.The Flynn Group is reportedly considering a sale, according to multiple media reports, citing unnamed sources.The massive franchise operation, founded by Greg Flynn, is considered the world’s largest franchisee with more than 2,600 restaurants under a portfolio of brands that includes Applebee’s, Taco Bell, Panera Bread, Pizza Hut, Arby’s and Wendy’s. The restaurants generate roughly $4.5 billion in annual sales and employ about 75,000.Last year, the San Francisco-based company acquired 37 Planet Fitness gyms in a move to diversify the portfolio.

According to reports in BNN and Reuters, Flynn is mulling the sale of a majority stake in the behemoth, which could value the company at more than $5 billion, including debt. The company is working with Bank of America on the process, the report said.

Current investors the Ontario Teachers’ Pension Plan, or OTPP, and Main Post Partners—each of which holds about one-third of shares—are considering divesting part of their shares but maintaining some level of investment, the report said. The management team is also a significant shareholder and might also divest.

Flynn Group did not immediately respond to requests for comment.

Flynn, who also has significant holdings in real estate and hotel properties through separate entities, founded the restaurant franchise group in 1999 with eight Applebee’s locations, focusing exclusively on that brand for more than a decade before he added Taco Bell to the mix in 2013.

With a casual dining and fast-food brand under his belt, Flynn added the fast-casual Panera in 2015, then Arby’s three years later.

In 2021, Flynn acquired 937 Pizza Hut and 194 Wendy’s from the bankrupt NPC International, which at the time was the largest franchisee-to-franchisee acquisition in U.S. history.

Last year, Flynn acquired Pizza Hut Australia, which at the time added 260 restaurants to the group, and signed a master franchise agreement to develop 200 Wendy’s in Australia by 2034.

Source restaurantbusinessonline.com

More C-suite changes come to Perkins parent

Here are the latest executive moves in the restaurant industry:The parent of the Perkins Restaurant & Bakery family-dining chain has appointed Toni Ronayne president of the brand and named Steven Roach chief technology officer of the whole company. Ascent Hospitality Management is also the parent of the Huddle House family-focused chain, which named Blain Shortreed as president in December. Both chain chiefs report to Ascent CEO James O’Reilly, who moved to his post in June, after serving as CEO of the Smokey Bones fast-casual concept.Toni Ronayne

Ronayne was formerly Canadian marketing director for Little Caesars.

Roach comes to Ascent from Focus Brands, where he was SVP and chief information officer. Focus is the franchisor of Moe’s, McAlister’s Deli, Auntie Anne’s, Jamba, Schlotzsky’s, Carvel and Cinnabon.

Mike Stasko Jr.
Mike Stasko Jr., Sunny Street Cafe | Photo courtesy of Sunny Street Cafe

Breakfast-and-lunch concept Sunny Street Cafe elevated Mike Stasko Jr. to president of the 22-unit chain. Stasko has led multiple departments since Sunny Street’s debut.

Ryan Hux has been named chief operating officer of Porano Pasta, a fast-casual concept developed by chef Gerard Craft of Niche Food Group. Known for customizable pasta and grain bowls, salads and Detroit-style pizza, Porano Pasta was first opened by Craft between 2016 and 2018, then closed. Craft is now reintroducing the brand in St. Louis, Mo., with plans for growth.

‌Hux’s previous experience includes a decade with Shake Shack and work with the Raising Cane’s brand.

‌“We are bringing back Porano with expansion in mind,” said Craft in a statement. “Ryan’s extensive experience opening fast-casual restaurants and his people-focused leadership style make him the perfect fit for what we’re hoping to accomplish.”

John Andrews has been promoted to chief operating officer of TEAM Schostak Family Restaurants (TSFR). The Livonia, Mich.-based company’s portfolio includes 61 Applebee’s locations, 19 Olga’s Kitchen restaurants, four Olga’s Fresh Grilles, eight Olga’s host kitchens, 12 MOD Pizza restaurants and 55 Wendy’s locations. Andrews previously served as SVP of the company’s casual-dining division.

Tarah Freestone is the new vice president of operations for Louisville, Ky.-based Biscuit Belly. The company did not share her bio but said she has more than 15 years experience working with emerging and established brands in the restaurant space.‌

Dan Dalton is the new executive chef for The Ryder Hotel and sister property Emeline, leading all on-site eateries, which are run by the hospitality company Makeready, based in Charleston, S.C. Dalton will oversee concepts like Little Palm and Frannie & The Fox. He replaces chef Tim Morton, who is shifting focus to new openings for Makeready restaurants. Dalton most recently served as culinary director and executive chef at Harbor View Hotel in Martha’s Vineyard, and executive chef at The Olde Farm Golf Club in Bristol, Va.‌

The Venetian restaurant Saint Theo’s in New York City has named Robert Hartman as chef de cuisine. Hartman’s experience includes work at the famed restaurants Eleven Madison Park, where he was chef de partie, and he worked with Thomas Keller Restaurant Group and Saison Hospitality Group before working as a private chef.

Source restaurantbusinessonline.com

Here are 5 big details Starbucks just revealed to investors

The coffee shop chain sells a lot of gift cards, has plans for late-night delivery and new product introductions. And young people like their beverages cold.Starbucks reported earnings this week, a report that included weakness in the U.S.and in China but stronger profit margins.But company executives also revealed a few interesting tidbits and pieces of news, as they frequently do when they meet with analysts on their earnings call. Here are a few key details executives revealed this week.New beverage platforms
The Seattle-based coffee chain concept earlier this week brought its Oleato, olive oil-based coffee beverages to locations nationwide. But it plans a lot more.

Company executives said they plan to come out with three new beverage platforms over the next six months. They would not reveal what those platforms will be (our bet: one of them is an energy drink). But executives promised they would do well among its younger consumers.

Each of the platforms “is squarely aimed at our Gen Z and millennial customers across the range of coffee and cold beverages, and compelling in the afternoon,” CEO Laxman Narasimhan said. Afternoons are key for the chain, which last quarter lost its occasional customers who typically visit in the afternoons.

Meanwhile, Starbucks is introducing a new coffee roast, Starbucks Milano Roast, to celebrate the chain’s five years in Italy, the country of its inspiration. The roast is “inspired by the art and culture of Milan.”

The GoPuff test
Starbucks was generally late to the third-party delivery game but that business is booming right now. Delivery sales rose 80% over the past year, though it only represents 2% of its transactions. The company is planning to focus more of that business through delivery-only kitchens such as CloudKitchens.

The company is also testing overnight orders with the delivery company Gopuff. Starbucks-trained baristas would prepare food and drinks inside Gopuff’s microfulfillment centers to be delivered in 30 minutes or less between 5 p.m. and 5 a.m.

Gift cards are huge
Starbucks cards were apparently a hot item during the holidays.

The company sold a record number of gift cards in the last three months of 2023, making it the second most popular gift card. Customers loaded $3.6 billion onto gift cards during the period.

Gift cards are a great business for Starbucks because they represent what amounts to an interest-free loan to the company from consumers. Those consumers then spend the gift cards at Starbucks and often go over that amount.

Speaking of gift cards
Last year, company executives promised that they would continue connecting Starbucks Rewards to other brands, much like they did with Delta’s Sky Miles program: One a financial company, another a hospitality business.

They made good on half that promise, announcing that the next partner for the loyalty program is Bank of America.

Starbucks has thrived with its loyalty members, who now number 34.3 million people and account for 59% of spending at its corporate locations. Turning occasional users—which slowed spending at Starbucks last quarter—into loyalty members is key. The Bank of America partnership could help that.

“Looking for ways to capture more Starbucks Rewards members who are not currently members like the one we just announced with Bank of America,” CMO Brady Brewer said.

The shift to cold
Over the years, Starbucks has shifted from a company that primarily sold its drip coffee and espresso-based beverages hot, to one that mostly sells highly customizable cold beverages of all kinds.

Are these cold consumers less loyal than those of us who like their beverages hot? Not so, said Brewer. “We don’t see a trade-off in frequency between cold beverage customers and hot beverage customers,” he said.

The young folks apparently like their beverages cold. “It’s really a shift in generational taste preferences where the highly frequent millennial and Gen Z customer is drinking cold coffee every day, just as people of different generations were drinking hot coffee to start their day,” Brewer said.

Source restaurantbusinessonline.com

Virtual Dining Concepts Rapidly Expands Delivery-Only Brand Inspired by TikTok Creators

Virtual Dining Concepts, LLC (VDC), the industry leader in the virtual dining space, announces the expansion of its CREATORS’ KITCHEN AS SEEN ON TIKTOK brand in hundreds of new markets.VDC has partnered with top food content creators on TikTok for Creators’ Kitchen As Seen On TikTok. The menu is inspired by the hottest viral food trends on TikTok, an extremely popular category on the short form video platform. TikTok, with over 1 billion subscribers, provides a dynamic space for creators to post their original video content including recipes and food hacks. These culinary trend videos have exploded on TikTok generating hundreds-of-millions of views.Along with all the views, followers naturally want to try the recipes themselves. Creators’ Kitchen As Seen On TikTok answers that call with a menu featuring the most popular dishes of the moment, delivered directly to the consumers’ door. The menu celebrates top creators and offers restaurants across the country the opportunity to opt-in, become a market partner, and participate in the hottest food trends.“Working with TikTok creators to develop and market the menu of this brand has been an exciting endeavor. Creators’ Kitchen As Seen On TikTok will be our first virtual brand with an ever-changing menu,” says VDC co-founder Robbie Earl. “We believe Creators’ Kitchen As Seen On TikTok has set a new standard. With creators steadily producing new recipes and content, Creators’ Kitchen As Seen On TikTok will always be relevant and inspiring.”

The menu draws upon the most popular viral food posts on TikTok and is designed to update according to the hottest current trends, therefore it will change frequently, ensuring that the brand remains fresh and relevant. The current menu items include viral hits such as:

Pasta Chips & Dips inspired by @bostonfoodgram

Baked Feta Pasta inspired by @feelgoodfoodie

Chopped Italian Sandwich inspired by @ninjacue

Crispy Lemon Chicken with Arugula inspired by @chefdonny

Creamy Shrimp Scampi Linguini inspired by @_jennadenise

Cajun Chicken Pasta inspired by @thewotondon

Italian Stuffed Bread Sandwich inspired by @justinpausutto

Fried Lasagna inspired by @rappingchef

Best Pasta Ever inspired by @everything_delish

And more….

To see if Creators’ Kitchen As Seen On TikTok is available in your area and to check out the current menu, simply log onto your favorite food delivery app or visit www.creatorskitchenasseenontiktok.com to order directly from the website.

Source qsrmagazine.com