Foodservice Equipment & Supplies

Starbucks and the union organizing it have agreed to a truce
The coffee brand and Workers United, the parent of Starbucks Workers United, have agreed to hammer out a framework for collective bargaining.

Starbucks and the union representing the staffs of about 386 green-awninged stores on Tuesday agreed to end their impasse on hammering out new labor agreements by negotiating a “foundational framework” for the collective bargaining that should follow.

The pact also calls for ending outstanding litigation between the warring parties and establishing a “fair process” for additional Starbucks units to organize.

As part of the agreement, Starbucks agreed to provide members of the union, Workers United, with the benefits non-union baristas were given in May 2022. Those perks include a share of tips that are charged on credit cards and a bump in pay.

Workers United called the extension of those benefits “a sign of good faith” on Starbucks’ part, a marked change in tune from a week ago, when union representatives filed 22 complaints against the coffee chain with federal regulators. The actions alleged that Starbucks was engaging in unfair labor practices.

“While there is plenty of work ahead, coming together to develop this framework is a significant step forward and a clear demonstration of a shared commitment to working collaboratively and with mutual respect,” read a statement issued simultaneously by Starbucks and the union.

The agreement follows one of the most intense waves of criticism Workers United has directed at Starbucks since the union began organizing units of the chain in August of 2021. Over the course of roughly a week, the union announced that the staffs of 21 Starbucks units had jumpstarted drives to join the union, the most ever in a single day; that the 22 complaints had been filed with the National Labor Relations Board; and that students at 25 colleges and universities were pressuring their schools to either shut down on-campus Starbucks units or public express their support for the drive to unionize the chain.

Starbucks has expressed considerable frustration that collective bargaining with Workers United and its Starbucks-focused subsidiary, Starbucks Workers United, had yet to begin.

Weeks ago, it sent a letter to a high-ranking official of Service Employees International Union, the parent of Workers United, that suggested the parties drop their hostilities and aim to negotiate new employment contracts for the staffs of unionized stores.

To date, about 9,500 baristas are represented by Starbucks Workers United.

Source https://www.restaurantbusinessonline.com/

Ali Group Takes Next Step in Welbilt Integration
In a move to further integrate the companies’ products and services, Ali Group North America and Welbilt have merged and will now go to market in North America under the Welbilt name. In support of the merger the company made a series of organizational changes.

Ali Welbilt WBT Rebrand WatermarkThe corporate executives of the newly formed North American group include Filippo Berti, chairman and chief executive officer; Bradford Willis, chief financial officer; Rob August, executive vice president, with focus on sales and distribution and Tom Hotard, executive vice president, with focus on operations and engineering. Current Welbilt CEO Kevin Clark will now serve on the North American group’s board of directors, focusing on “special projects such as those that will facilitate the integration of Ali Group North American companies into Welbilt,” per a release.

“This strategic move leverages Welbilt’s strong brand reputation, significant market presence, comprehensive customer solutions and well-established relationships particularly within the QSR sector, with the goal of offering the most complete turnkey solutions package in the industry,” said Berti in a statement.

As part of this transition, the company also created a new group president role. Serving in this role are Nate Jackson, Will Means, Erica Motes, and Oscar Villa. Ali Group plans to announce which companies are aligned with these leaders later.

Also, Ali Group and Welbilt companies outside of North America are not affected by this change, per a release.

In addition, Erik Nommsen will now serve as Ali Group’s CEO for the company’s EMEA (Europe, Middle East and Africa) and APAC (Asia-Pacific) regions, effective August 31, 2024. Nommsen, who has served as CEO of Ali Group North America since 2022, replaces Andrea Cocchi. No stranger to Ali Group and its many brands, Nommsen joined Champion Industries in 2008, where he served as president for six years. After a two-year break in another industry, Nommsen returned to Champion in 2016 as president. In 2017, he became president of the Ali Group North America – Refrigeration Division. From 2019 to 2023, he also served as president of Scotsman Ice Systems. Cochi had been with Ali Group since 1998 and had been CEO of the company’s EMEA and APAC regions since 2019.

After a year-long process, Ali Group completed its acquisition of Welbilt late in the summer of 2022.

Source fesmag.com

Subway Canada Starts Slicing, Too
Less than a year after completing a slicer rollout across 20,000 U.S. restaurants, Subway is powering up the new equipment in Canada.

Subway has expanded its rollout of slicers to Canadian stores, becoming “the first major QSR in Canada to offer freshly sliced meat,” according to the brand.

The equipment add-on hit U.S. stores in 2023, and Subway says Canada was its next priority market. Now, Canadians can get freshly sliced ham, turkey, pepperoni and salami, and the new equipment comes at no cost to brand franchisees.

“We’re always looking for innovative, better ways to excite and entice our guests,” says Courtney Hindorff, managing director, Canada, in a March 7 press release. “We’re thrilled to be the first major QSR in Canada to offer freshly sliced meat to our guests, making each trip to Subway an even fresher, more valuable and delicious experience.”

According to Subway Canada’s website, there are more than 3,000 stores—about 1,150 of which are in Ontario—across the country. Altogether, Subway operates nearly 37,000 restaurants in over 100 countries.

Source fermag.com

IFMA Announces 2024 Silver Plate Award Recipients
Awardees represent eight food-away-from-home categories, from full-service restaurant to K-12 foodservice.

The International Foodservice Manufacturers Association announced winners of the 70th annual IFMA Silver Plate Award today, March 5.

This year’s recipients represent eight food-away-from-home categories. “This is the 70th year IFMA has presented Gold & Silver Plate Awards and it’s more important than ever that we celebrate the wide range of operations providing people with food-away-from-home. From schools and businesses to airports to retail to traditional restaurants, our industry is truly in every community in the nation,” says Phil Kafarakis, IFMA president and CEO, in the release.

The 2024 IFMA Silver Plate Winners are the following:

Grocery, Convenience & Specialty Retail: Jen and Jon Corto, owners/founders, Buffalo StriveTravel & Leisure: Roz Mallet, CEO and president, PhaseNext Hospitality
Business & Industry/Foodservice Management: Damian Monticello, director, enterprise hospitality and event services, GuideWell
Healthcare: David Reeves, system director, food and nutrition services, Lee Health
Independent Restaurants: Melvin Rodrigue, president, Galatoire’s Restaurant
Colleges & Universities: Kirk Rodriguez, senior director of hospitality services and the student union and activities, Texas Tech
Elementary & Secondary Schools: Aaron Smith, director of culinary services, Seattle Public Schools
Chain Full Service: Chris Tomasso, president and CEO, First Watch Restaurant Group

A jury of trade press editors and previous award winners chose the winners and one recipient will earn the IFMA Gold Plate, which will be announced during the IFMA Gold & Silver Plate Awards Celebration on May 18.

Source fermag.com

Deadline Extension: FER Top Dealers Report
Foodservice Equipment Reports has extended its deadline for the FER 2024 Top Dealers Report. Dealers looking to participate can simply complete the survey by Wednesday, March 13. It doesn’t take long.

The report will appear in the FER May/June print issue and online. It’s a trusted, nonbiased, accurate report that allows dealerships to showcase their sales revenue to multiunit operator subscribers, as well as consultants, manufacturers and other interested parties. FER’s operator subscribers are some of the biggest buyers and specifiers, with more than half spending $10 million or more annually on equipment, supplies, fabrication and furnishings.

To participate in this year’s FER Top Dealers Report, simply complete the survey HERE by March 13.

Source fermag.com

Tabletop/FOH

Find the Perfect Tabletop Supplies for Your Restaurant or Hotel
To ensure you provide your guests with a pleasant dining experience that is comfortable and accommodating, the following is what you need to think about when it comes to choosing tabletop restaurant supplies.

Décor – Cover your tables with the type of table cloth that best suits the decorations, theme, or color scheme of your establishment. For a clean and elegant look, choose solid colored table linens in white, cream, or black. If your restaurant is more lively, casual, or family-oriented, choose tablecloths that have more flare. Consider brighter colors and patterns that work with your theme. Covering your dining room tables is always a good idea as it will help protect them from scratches, stains, and other mishaps.

Atmosphere – What type of eating environment are you interested in creating? For intimate dining, be sure to add a candle or two as part of your tabletop accessories. Candles will help create the perfect ambience.
Smoking – If smoking is permitted anywhere inside or outside your restaurant or hotel establishment, make sure ashtrays are placed on the tables that are part of the smoking section. The presence of an ashtray lets customers know they are welcome to smoke.

Condiments – Think about what condiment items should be readily accessible on tables at all times. Although it will differ depending on the type of restaurant and what food is being served, examples of common table condiments include sugar, salt, pepper, ketchup, and vinegar. If you intend to make condiments available at the table, you’ll find all different types of condiment dispensers, containers, and caddies that will help you keep these items organized and convenient for customers to use.

Menus – If you plan to have a dessert menu, drink menu, or your regular menu as part of the table setup, make sure these menus are disposable or are covered and well protected from spills or grimy hands, and are easy to clean. Like your tablecloths, your menu should reflect the style of your restaurant.

Regardless of what tabletop items you think should be included in your dining room arrangement, avoid over cluttering your tables. Don’t forget, plates, drinking glasses, and cutlery also needs to comfortably fit. The trick is to keep your tabletops simple, practical, and functional.

Source hotelrestaurantsupply.com

How to Make a Restaurant Menu
Whether starting from scratch or polishing up an existing one, knowing how to develop a restaurant menu is key to profitability. The dishes you create are the heart of your restaurant, and your guests first encounter those dishes through your menu. Word of mouth, online reviews, and the sights and smells around your dining room can clue customers in on what to order, but for many guests, the menu will be the most important selling tool. A well-designed menu can improve the guest experience and make it easier for your servers to upsell, which can make or break a restaurant.

A cluttered menu with lots of different items can overwhelm guests. You want a menu that is easily skimmed and pleasant to read. The categories for the food should be logical and intuitive. It should be easy to find all those items that boost sales, such as appetizers, sides, desserts, and drinks. Limiting the number of items on your menu will make for a better reading experience, and it can save you money. Customers no longer expect a big menu. An extensive menu can hurt your bottom line. Having to keep all those ingredients on hand will probably lead to food waste. It may not be as difficult as you think to learn how to make a menu.

How to Make a Restaurant Menu

Write Down Every Menu Item
Simply write down the names of every menu item. Avoid clunky or lengthy names for dishes. Some restaurants use unusual names for their menu items as part of their branding, but a straightforward shorthand name for a dish will work fine, too.

Categorize the Menu Items
Determine the right categories (appetizer, entrée, dessert, etc.) for the items on your menu. Stick to four to seven categories to avoid overwhelming your guests with too many options. Put your best sellers within each category near the top.

Determine Prices
Setting the prices for your menu items can be intimidating. Undercharging can hurt your profitability, and overcharging can run off potential customers. There are several formulas for setting menu prices. Do your research to determine which one is best for you.

If you are preparing to increase your current prices, your menu can help you justify this to your customers. The menu is an opportunity to state why you are increasing your prices. Customers are more receptive to price increases if you can explain why on your menu. You can say something like, “We recently increased our prices by 10% to offer all members on our team a living wage.” Customers can see the value of this as they interact with and get to know your staff.

Write Menu Descriptions
You put care into the dishes you or your chef create, and the descriptions for each menu item are an opportunity to translate all that love and care into words. As you write the descriptions, these tips can help inspire you:

Ask the chef who created the menu items to tell you about them
Think about the story behind them
Find out about the sourcing of each item’s ingredients
Take note of how much effort each dish requires
Taking a closer look at each dish can help you write descriptions that resonate with guests and make them feel excited about their options. Pepper in some descriptive and appealing adjectives to punch up the descriptions.

Some restaurants write descriptions that are heavy on personality to help create a fun atmosphere. You can even hire a copywriter to do this for you, but it is not necessary. Other restaurants signal a no-frills atmosphere by leaving off menu descriptions, which works best if you offer familiar foods like burgers and fries.

Design the Menu
Some people choose to hire a graphic designer with professional design skills to design their menu. Others go with a simple black-and-white layout using Microsoft Word. All these options can work depending on your restaurant’s brand. If you design your menu yourself, be sure to:

Stick to one to two pages.
Pick a color scheme that reflects your restaurant’s brand.
Put high-margin dishes at the center and upper right corner of your menu.
Consider leaving off dollar signs to get customers to spend more.
If you plan to use photos, make sure they are high-quality ones. A professional food photographer is worth it.
Choose fonts that are legible and fit with your restaurant’s brand.
Use menu templates as a starting point if you cannot afford to hire a menu designer.
Make sure the menu can be updated easily, especially if you change your menu seasonally.
If you are still struggling with how to create a restaurant menu design, look at the menus of restaurants you like.

Proofread the Menu

You have been staring at your menu for days or weeks. It’s time to get some fresh eyes on it. Ask a few people for feedback. The worst thing is if you spend money printing menus and realize you cannot use them because of embarrassing typos or misspelling.

Source jesrestaurantequipment.com

Top 10 Restaurants Where They Cook in Front of You
Visit a restaurant where the food is prepared right in front of you if you want a distinctive dining experience. It can be thrilling and interesting to see a talented chef make your dinner in front of you. There are many restaurants that provide this service, and this kind of dining is well-liked in many different cultures all over the world.

Japanese chef cooking in front of his clients in a hibachi style japan restaurant
We’ll be sharing with you the top 10 restaurants where they cook right in front of you in this article.

These eateries are renowned for serving delicious food and having talented chefs that entertain you while they prepare your dinner.

To create this list, we combed the internet and looked at user evaluations, menu choices, and overall satisfaction.

These restaurants will not disappoint, whether you’re searching for a fun night out with friends or a romantic date night.

Top 10 Restaurants Where They Cook in Front of You

Benihana
One of the most well-known restaurants where food is prepared in front of you is Benihana.

This hibachi-style restaurant serves American classics including steak, chicken, and seafood along with Japanese cuisine.

Your chef at Benihana does more than simply prepare your meal in front of you. They perform a play. It’s nearly artistic.

You’ll like seeing them prepare hot heart-shaped fried rice, make onion volcanoes, and flip shrimp tails into their hats. Both the meal and the experience are outstanding.

House of Genji
The House of Genji is a must-see if you’re in San Jose, California.

For more than 40 years, this Japanese steakhouse has been providing delectable cuisine.

The cooks at House of Genji are adept at the art of teppanyaki, which entails cooking your food directly in front of you on a hot iron griddle.

You’ll be astounded by their knife abilities as they quickly and precisely chop and dice meat and vegetables.

The atmosphere is bright and enjoyable, and the cuisine is delicious and fresh.

Sapporo
Scottsdale, Arizona’s Sapporo is a Japanese eatery with a focus on teppanyaki cuisine.

Sapporo’s chefs are really talented and put on a fantastic show.

They’ll cook your dinner in front of you while entertaining you with their fire and knife abilities.

The quantities are large and the cuisine is excellent. You’ll go home content and entertained.

Gyu-Kaku Japanese BBQ
A chain of eateries called Gyu-Kaku Japanese BBQ specializes in yakiniku, or barbecue done in the Japanese way.

At Gyu-Kaku, you can grill your food right there at the table.

You can prepare the meats, veggies, and shellfish on the menu anyway you like.

The cuisine is wonderful, and the ambiance is laid-back and enjoyable.

Iron Chef
Teppanyaki-style dining is available in Las Vegas’ Iron Chef, a Japanese steakhouse.

Iron Chef features talented and entertaining chefs. As your cuisine is being prepared in front of you, they will put on a show for you.

The quantities are large, and the food is wonderful and fresh. You’ll go home satisfied and stuffed.

Kobe Japanese Steakhouse
Teppanyaki-style cuisine is the specialty of the chain of restaurants known as Kobe Japanese Steakhouse.

Kobe’s chefs are talented and entertaining. They’ll cook your dinner in front of you while entertaining you with their fire and knife abilities.

The atmosphere is bright and enjoyable, and the cuisine is great and fresh.

Mt. Fuji Japanese Steakhouse
Mt. Fuji Japanese Steakhouse is a Japanese eatery with a focus on teppanyaki cuisine in Hillburn, New York.

The Mt. Fuji chefs are talented and entertaining. As your cuisine is being prepared in front of you, they will put on a show for you.

The quantities are large, and the food is wonderful and fresh. You’ll go home satisfied and stuffed.

See also Where to Get Thai Food in Salt Lake City

Arirang Hibachi Steakhouse
Teppanyaki-style cuisine is the specialty of the network of restaurants known as Arirang Hibachi Steakhouse.

Arirang’s cooks are talented and entertaining. As your cuisine is being prepared in front of you, they will put on a show for you.

The quantities are large, and the food is wonderful and fresh. You’ll go home satisfied and stuffed.

Sakura Chaya
In Honolulu, there is a Japanese eatery called Sakura Chaya that serves teppanyaki cuisine.

Sakura Chaya’s cooks are talented and entertaining. They’ll cook your dinner in front of you while entertaining you with their fire and knife abilities.

The atmosphere is bright and enjoyable, and the cuisine is great and fresh.

Shogun Japanese Steakhouse
Teppanyaki-style cuisine is the specialty of the network of restaurants known as Shogun Japanese Steakhouse.

Shogun’s cooks are talented and entertaining. As your cuisine is being prepared in front of you, they will put on a show for you.

The quantities are large, and the food is wonderful and fresh. You’ll go home satisfied and stuffed.

Frequently Asked Questions
What is a restaurant where they cook in front of you?
A restaurant where they cook in front of you is a type of dining experience where the chef prepares your meal on a grill or hot plate right in front of you. This type of restaurant is often associated with Japanese cuisine, but there are also restaurants that offer other types of cuisine, such as Korean BBQ and teppanyaki-style steakhouses.

How does the cooking process work?
The cooking process at a restaurant where they cook in front of you can vary depending on the type of cuisine and the specific restaurant. However, in general, the chef will prepare your meal on a hot grill or hot plate right in front of you. They may use special techniques, such as flipping food in the air or creating flames, to add to the entertainment value of the meal.

Is it expensive to dine at a restaurant where they cook in front of you?
The cost of dining at a restaurant where they cook in front of you can vary depending on the specific restaurant and the type of cuisine. However, this type of dining experience is often considered to be more expensive than traditional dining because of the entertainment value and the fact that the food is prepared right in front of you.

Do I need to make a reservation?
It is recommended that you make a reservation if you plan to dine at a restaurant where they cook in front of you. This is especially true for popular restaurants that may fill up quickly. Some restaurants may also require a reservation for large groups.

Are there vegetarian and vegan options available?
Many restaurants where they cook in front of you offer vegetarian and vegan options. However, it’s always a good idea to check the menu or ask your server before making a reservation or ordering your meal. Some restaurants may also be able to accommodate special dietary needs with advance notice.

Key Takeaways
Watching a skilled chef prepare your meal in front of you can be a unique and entertaining dining experience.
The top 10 restaurants where they cook in front of you offer excellent food and skilled chefs who put on a show while cooking your meal.
Whether you’re looking for a romantic date night or a fun night out with friends, these restaurants are sure to impress.

Source restaurantclicks.com

Food & Beverage

Restaurants’ labor situation has improved, but it’s far from perfect
The industry has regained workers, and more operators are likely to say they’re fully staffed. But labor is more expensive. Retention remains a key stressor. And jobs have moved.

For Honeygrow, 2020 was one problem, with the pandemic wiping out much of its business for a time. But 2021 would prove to be altogether different.

The 40-unit fast-casual chain was getting customers. It just couldn’t find workers. “We had folks coming into the restaurants,” founder and CEO Justin Rosenberg said. “We couldn’t get folks to want to work in the restaurants. We were unfortunately temporarily closing locations.”

That’s not a problem these days. It has both customers and workers and is adding locations again.

For Honeygrow and other restaurant chains, the labor problems that dominated 2021 and 2022 are in the past. The industry has recovered jobs that it lost when the pandemic hit in 2020. People have returned to the workforce, providing a labor pool that is enabling operators to remain open and expand hours.

But that doesn’t mean the labor picture is perfect. Far from it, in fact. Labor remains more expensive than it was four years ago, and that’s not including the wage increase about to take place in California. Labor retention remains a key stressor for operators, and restaurants have more job openings than almost any other industry.

What’s more, the hiring picture looks different based on the sector of the industry you look at and the location of the restaurant in the first place.

“It is better than it was two years ago,” said Hudson Riehle, SVP of the research and knowledge group with the National Restaurant Association. “But it’s still the No. 1 ranked priority for operators.”

First, let’s look at the total labor picture. Restaurants and bars lost a ton of jobs in March and April of 2020, when states shut down restaurants for dine-in service and restaurants responded by furloughing much of their workforces.

Restaurants were hit harder by the pandemic than just about any other industry because governments deliberately stopped in-person dining. As such, they were far slower to recover their lost workforces.

But the industry recovered lost jobs last year. Restaurants hired about 300,000 workers in 2023. And they are expected to continue hiring workers in 2024. The association said it expects the industry to hire about 200,000 more workers this year.

Nearly two-thirds of operators told the association they were “very likely” to hire additional workers this year. “Even in an environment of higher throughput and productivity efficiency, this is still a situation where demand remains high,” Riehle said.

But demand for restaurants increased more quickly than did hiring. With relatively few people re-entering the workforce coming out of the pandemic, restaurants were among the last places that could pick up people. As such, restaurants couldn’t hire enough people to meet demand.

The best way to examine the state of the industry’s labor shortage is to look at job openings. And the industry’s job openings rate has declined steeply over the last year but remains elevated when compared with other industries.

The rate of job openings for hotels and restaurants has fallen from 9.6% in November 2022 to 6.4% in November of 2023. That is a substantial improvement. Yet it remains higher than almost any other industry, with the exception of health care and social assistance jobs.

More than half of operators say that recruiting employees is the top challenge. That is better than it was two years ago, but remains the top challenge for the industry, Riehle said. Meanwhile, more than two-thirds of restaurant workers told the footwear company Kuri that there remains a labor shortage. That was roughly unchanged from a year ago.

In short, restaurants’ labor picture has improved over the past year. But restaurant jobs remain one of the hardest to fill.

On the other hand, people aren’t quitting their jobs as much anymore.

The “quits” rate by industry is an interesting way to examine the labor shortage. The more people quit, the more they’re confident in their job prospects.

The quits rate for restaurants and hotels has fallen steeply over the past year. In November 2023, according to U.S. Labor Department data, that quits rate had fallen to 4.3%. And it had declined by 80 basis points in just two months.

What’s more, the quits rate is lower than it was in the year before the pandemic. It’s worth noting that pre-pandemic operators struggled to find labor, too. Still, it’s one area of the labor market that has actually improved.

That may also be a sign of the improvement in benefits and working conditions inside restaurants. Operators, fretting their turnover rates, have invested in technology designed to improve the lives of workers. They’ve also invested in benefits to keep people around, such as paid time off, retirement benefits, tuition reimbursement and other perks.

That said, the average worker is a lot more expensive now.

Average hourly pay rates took off in 2021 and 2022. Average hourly wages in the restaurant business were up 29% between November 2020 and November 2023, according to federal data.

That said, the rate of increase slowed over that time, from an annual increase of 14% in 2021 to 6% in 2022 to 5% in 2023. Slowly, the increase is improving. But with labor still in demand, wages continue to head northward.

And where restaurant workers are employed is also different. They are more likely to work in a limited-service concept, probably in the South and the West.

Full-service restaurants, which lost the most employees in 2020, have yet to recover the lost jobs. They’re more than 200,000 jobs short of where they were in February 2020, a likely result of closed restaurants and a slow recovery of that business. Buffets and cafeterias, hit hardest by the pandemic, have lost nearly half their pre-pandemic workforce.

By contrast, limited-service restaurants lost only about one-quarter of the employees full-service restaurants did and have added 130,700 jobs since 2020. Snack and beverage concepts have seen a surge in employment by 100,000 jobs. People are less likely to sit down for a meal and are far more likely to grab some fast-food or a beverage.

As for the states, we leave you with this map that probably says as much about where people are living as anything else. They’ve moved from cooler Northern states with more classic urban markets that have struggled coming out of the pandemic, to warmer Southern and Western states.

Source restaurantbusinessonline.com

Tyson Foods Will Shut Down Perry, Iowa, Pork Processing Plant
Meat processor is still trying to optimize its operations and will close the facility, which employs nearly 1,300 workers.

According to several news reports, Tyson Foods will close its Tyson Fresh Meats pork processing plant in Perry, Iowa, at the end of June this year — the latest move in the meat processor’s efforts to “optimize the efficiency” of its operations, according to a statement from a Tyson spokesperson shared by news outlets.

As most know by now, Tyson spent most of 2023 on a roller coaster ride featuring highs and lows — which included the closure of six chicken plants, and the workforce fallout following the consolidation of its corporate offices to the global headquarters in Springdale, Ark., leading to the layoff of hundreds of corporate employees who declined to relocate from Dakota Dunes, S.D., corporate offices.

Where pork was concerned, however, the impact of 2023 hadn’t reached plant-closure levels to this point. Tyson did acquire Williams Sausage in May 2023 and opened a brand new bacon-processing plant in Bowling Green, Ky., this past January, but those two positives were more adjacent as prepared foods-type business moves. Of course, with the shutdown of two case-ready plants in November 2023, maybe the writing was on the wall that changes would be coming for the company’s massive packinghouses. Perry slaughtered some 9,000 hogs per day, according to reports, and that’s where experts see the industry taking a big hit currently.

The Perry plant, which reportedly employs nearly 1,300 workers, was built in 1962 by the Iowa Pork Co., purchased by Oscar Mayer Inc. in 1965, and nearly shut down in 1988. That’s when IBP Inc. swooped in to buy and save it from being mothballed. IBP was acquired by Tyson Foods in 2001 and effectively became what is today Tyson Fresh Meats’ beef and pork business — which had many of its corporate leadership in Dakota Dunes.

Tyson reportedly had made a $44 million upgrade to the plant about six years ago. It said it would encourage its Perry employees to apply at other Tyson facilities, including those still in operation across Iowa.

Source Andy Hanacek foodprocessing.com

Restaurant menu price inflation eased last month
Prices at fast-food and casual-dining restaurants slowed as costs eased and concern mounted about slow industry traffic.

Restaurants slowed their pricing roll last month as their own costs slowed and concern about traffic mounted.

Food away from home prices increased 0.1% in February, the U.S. Bureau of Labor Statistics said on Tuesday, effectively ending a run of higher-than-typical menu price increases that have lasted for more than two years.

Prices at limited-service and full-service restaurants each increased 0.1% in February.

By comparison, the consumer price index increased 0.4% in February.

That said, restaurant price inflation is still rising faster than grocery price inflation, particularly when measured over the past year.

Food away from home prices are up 4.5% over the past year, compared with 3.2% for inflation overall and 1% for food at home prices, which were flat last month.

Full-service restaurants have kept their price increases more measured over the past year, up 3.8%. But prices at fast-food restaurants are up 5.2% over that time.

Most restaurants are expected to keep price hikes to a minimum this year, largely because their own costs have eased. Labor cost inflation has slowed, as have food costs.

To be sure, there are some clear exceptions. Companies that sell a lot of beef are more pressured, given inflation for that protein, while fast-food restaurants face the prospect of a 25% increase in the minimum wage in California.

But, for the most part, brands are focusing more on traffic. Offers and discounts are increasing in their prevalence. Wendy’s, recovering from a backlash over “dynamic pricing” comments, is offering deals this month on its Dave’s Single and Dave’s Double burgers.

Concern about restaurant prices has only increased in recent months amid social media backlash against prices at places like McDonald’s and Five Guys.

The prices have caused traffic problems for many chains, as most companies are seeing declines in customer count.

Lower-income consumers, for whom inflation has been a bigger burden, have cut back on their visits to restaurants in the past two years, according to data from Restaurant Business sister company Technomic.

Source restaurantbusinessonline.com

HVAC & Plumbing News

Kristian Strand Unveils Danfoss Vision: Pioneering Sustainable Solution Post-BOCK Acquisition
Danfoss completed the acquisition of German compressor manufacturer BOCK in 2023, reinforcing Danfoss’s position as a full-service provider of greener cooling and heating solutions. What was the impact of this move and how does this align with global industry trends?
In an exclusive interview, Refrigeration Industry speaks to Danfoss’s Kristian Strand (President Commercial Compressors), about the acquisition of the BOCK brand and the company’s global expansion plans.

Refrigeration Industry (RI): What are Danfoss’ primary strategic goals following the acquisition of BOCK and how do you envision the company evolving in the next decade?
Kristian Strand (KS): Over the last few years, we have been investing heavily to grow Danfoss and to be the best partner for our customers, as well as an industry contributor, to drive decarbonization.
Danfoss Climate Solutions is a leading player in compressor technology and, with the BOCK acquisition last year, our portfolio is now one of the broadest in the world, highly efficient, and catering to all types of refrigerants and HVAC&R (Heating, Ventilation, Air Conditioning, and Commercial Refrigeration) applications.
Our expertise spans every stage of the entire heating and cooling process from production to installation. With this portfolio and expertise, we are a strong decarbonization partner for our customers, helping them to develop and offer the most efficient and resilient energy-efficient systems.

RI: Following the acquisition, are there any specific products and services Danfoss will prioritize for development and expansion?
KS: With BOCK we see great growth potential, and we will make significant investments in all parts of the business – development, sales, and service network as well as test- and production facilities.
We are building a new factory in Mexico for scroll and semi-hermetic compressors and sensors to meet the expected increase in demand in North America. The new factory is expected to be ready by the beginning of 2025, starting with a capacity of 150,000 compressor units, 1.6 million pressure sensors, and 1 million mildly flammable (A2L) refrigerant leak detection sensors.
To produce Turbocor oil-free centrifugal compressors, we started the construction of a new factory in Florida (US), in 2021. The new Florida factory should start production of Turbocor compressors at the beginning of this year, with an annual production capacity of about 20,000 units.
We have also set up a new Configuration and Service Center for Turbocor compressors at our headquarters in Nordborg, Denmark. The new center will handle repair and final-stage assembly, configuring Turbocor compressors based on customer requirements. We will begin to build the foundation for full production in Denmark for European customers by 2026.
We are also continuing to strengthen our portfolio through digitalization. The food retail industry is an example of a business that is transforming through digitalization – and sustainability is a key phase of this journey.
To foster the green transition, we recently announced a new partnership with the US company Enersponse to collaborate on ensuring food retailers achieve grid stability while reaping financial rewards via automated demand response. Enersponse’s software is now seamlessly integrated into our Danfoss Alsense software, allowing retail managers to easily respond to alarms, and ensure 24/7 monitoring of food conditions to ensure that the food stays fresh, all while reducing energy use during peak periods.

RI: How is the integration of BOCK impacting Danfoss’ operations, product portfolio, and market strategy?
KS: BOCK’s renowned CO2 and low-GWP semi-hermetic reciprocating compressors and condensing units expand Danfoss’ position as a full-service provider for greener cooling and heating solutions from products and solutions to components and support – all backed by a global presence. The brand’s shared commitment to innovation, expertise, and support will help fast-track decarbonized cold chain and heating systems worldwide.
With one of the world’s largest portfolios of compressors for natural refrigerants such as CO2 (R744), hydrocarbons, and other low-GWP refrigerants, BOCK has an impressive global reputation for quality, innovation and climate-friendly technology within the refrigeration and air conditioning sectors. BOCK’s portfolio and commitment to energy efficiency strongly supplement Danfoss’ existing product ranges, providing customers with unique access to one trusted supplier, who can help them chart their own journey towards decarbonization through expert consultation, support, and training.

RI: How will Danfoss’s transformation after the acquisition affect its relationships with customers and the broader industry, especially in terms of support and collaboration?
KS: Offering a more complete portfolio of solutions to the market, we are proud to enter the air-conditioning bus market for the first time with BOCK’s solutions.

Source Refrigeration industry news LinkedIn Pulse

California Approves Water Demand Calculator®
Now 10 states have adopted Appendix M into codes and standards for apartment buildings, single-family homes.

PRESS RELEASE

ONTARIO, CA — The California Building Standards Commission has approved the adoption of IAPMO’s Uniform Plumbing Code (UPC®) Appendix M—the Water Demand Calculator®—into the California Plumbing Code (CPC) as an alternative methodology for sizing water pipes in single- and multifamily buildings. The alternative approach will be available for statewide use on a voluntary basis starting July 1, 2024.

A revolutionary tool, the Water Demand Calculator accurately predicts peak water demand in single-family homes and apartment buildings, reducing the carbon footprint of the structure and saving consumers on both their water and water heating-related energy utility bills for the entire life of the plumbing system. At the same time, proper sizing greatly minimizes the potential threat of bacterial growth within the system, which can lead to such serious health risks as Legionnaires’ disease.

A Group Effort
In 2021, the Statewide Utility Codes and Standards Team submitted a Title 24 Petition to adopt Appendix M into the CPC during the 2022 Intervening Code Adoption Cycle. The California Water Efficiency Partnership (CalWEP)—a state chapter of the Alliance for Water Efficiency (AWE) of which IAPMO is a member—and 15 member agencies supported the petition.

“IAPMO is grateful to our partners and volunteers who worked tirelessly to support the adoption of the Water Demand Calculator in California,” said Christoph Lohr, PE, Vice President of Technical Services and Research. “We also commend and thank the Statewide Utility Codes and Standards Team and California Building Standards Commission for their forward-looking vision in promoting a critical plumbing system innovation. With California adopting the Water Demand Calculator we are seeing a continued trend in more western states using right-sizing as another tool in their arsenal in promoting water conservation. We look forward to seeing that trend continue and appreciate the example and precedent that California and other states have set.”

Impactful Innovation
The Water Demand Calculator addresses water quality issues attributed to lower flows in oversized premise plumbing while simultaneously using less water and energy and reducing construction costs, representing the most impactful innovation in pipe sizing in nearly a century. It is the result of a multiyear effort to develop a new statistically based pipe-sizing method stemming from a need to address profound water safety and wasted water and energy concerns resulting from oversized water supply pipes in homes and buildings.

California becomes the 10th state to adopt Appendix M into its codes and standards, joining Hawaii, Montana, Nevada, New Jersey, New Mexico, North Dakota, Oregon, Washington and Wisconsin, as well as such major cities as Houston, San Jose, Seattle and Vancouver, British Columbia.

Source hpac.com

What HVAC Techs Need to Prepare For in the New Airflow Era
It’s time to go with the flow.

Measuring the invisible has never been an easy task, but the practice is an absolute necessity in order to deliver a high-efficiency HVAC system that functions as it was designed to.

Speaking at the AHR Expo in Chicago, David Richardson, vice president of training at the National Comfort Institute Inc., and Chris Hughes, business development manager at The Energy Conservatory, explained that with new technology, measuring airflow has become easier to do and, with software and other automation, even easier to understand.

With these new tools at their disposal, HVAC contractors should routinely incorporate airflow measurement into all new construction jobs and maintenance calls sooner rather than later because, eventually, the customer is going to start demanding it.

A Step Back through Time
Sometimes to better understand a concept, it’s best to start at the beginning. For pioneering HVAC technicians, the process of measuring airflow was time-consuming, difficult to quantify, and perhaps even more difficult to explain to those outside of the industry, meaning they weren’t always a standard procedure.

“Of all the measurements we can take in our industry, airflow is probably the most challenging,” Richardson said.

But Richardson explained even in its infancy, airflow measurement helped to define the stark differences between what was defined as the equipment and the system — a line that is still blurry for most contractors today. The system, in short, is how the overall apparatus works in concert to create a desired outcome.

“The equipment is a component of the system,” Richardson said. “We’ve been brainwashed into calling the equipment the system, and the system is far from it.”

These early methods of airflow measurement occasionally required manhandling heavy equipment or drilling into areas that strained nerves. Because of these inconveniences, many HVAC techs simply stopped getting the readings.

Unfortunately, a lot of that stigma still exists within the industry, but new tools and techniques have come onto the scene at a pivotal point in HVAC history and are poised to usher in a new era where these measurements are easier to take and implement than ever before.

“Customers are starting to figure out that there’s now technology that produces customer-friendly reports. You better get ready, because they’re going to start asking for it.”

Why it Matters
Hughes said he came from a family business where that name on the side of the truck told people they could trust the work that was being done. But, he said, the days of that “good old boys system” are quickly coming to an end, because now, people are going to start wanting to see the data before signing off on a job.

“Customers are starting to figure out that there’s now technology that produces customer-friendly reports,” Hughes said. “You better get ready, because they’re going to start asking for it.”

With those numbers being more accessible, even the most beautifully installed system is going to be rejected if it’s not producing the numbers it’s supposed to, as airflow rates, static pressure, and proper duct optimization are key to ensuring the system works as promised.

The current push toward optimal energy efficiency will also likely drive the further implementation of airflow technology, as it’s top of the mind for both manufacturers and consumers.

Impact on the Industry
When it comes to a properly working system, the buck often starts and stops with the installer.

EFFICIENCY LANDS ON THE INSTALLER: David Richardson told attendees of an educational session that their installers have more control over the real-world efficiency of any given unit than whatever the label says. (Staff photo)

“If you guys are putting it in, you control the efficiency more than the yellow label on that box — don’t let anybody convince you otherwise,” Richardson said.

As installers, accuracy can be improved severalfold, and troubleshooting simplified by introducing effective airflow measurement into the equation.

“I think most of us would acknowledge that most designs fail to perform as designed. … Most airflow data, most airflow information is written for engineers, by engineers,” Richardson said. “You may have something that looks wonderful on paper, but as soon as you pull out the measurements, you can’t hide from them — they make that design transparent.”

Although finding out the newly installed system isn’t working as intended and needs to be troubleshooting is certainly a phone call a contractor wants to avoid, airflow measures don’t always spell bad news.

Using airflow technology to quantify the capability of a system that is working as intended is beneficial not only to the client, but also to the hands that put it together.

“Installers get to see they do better work,” Richardson said. “They start to take pride, they start to understand why they’re doing what they’re doing. You get to see the results of that craftsmanship.”

Hesitation to Implement
Richardson said the No. 1 barrier to implementing this practice isn’t testing instruments, lack of skillset, or money — it’s fear. It’s that potential hissing sound made after the hole is drilled to take the measurement.

“Guys are worried they’re going to drill into the coil because [that’s] one of the essential measurements to static pressure diagnostics,” Richardson said.

In most instruction manuals provided by manufacturers to measure static pressure, they show the pressure entering the coil right at the delta plate, where all the cap tubes and the expansion valve are located. Richardson joked that the people who suggest the measurement is taken at that junction are probably the same people selling coil.

There are easier, and potentially less catastrophically-damaging, methods, Richardson said, but the big barrier is actually getting techs to do them.

When Richardson implemented consistently measuring airflow as part of his crew’s everyday work, he said all his guys heard was two words — more work.

He tried to incentivize them in every way he could think of, but they still just weren’t taking the measurements he wanted.

“If you’re going to teach your guys to do this, start small. And when you think you’ve gone small enough, go smaller,” Richardson said.

Coil inspection was something they did on every job, so he asked how long they estimated that took them.

“They said, ‘At least 10 minutes.’ I said, ‘What if I could show you how to determine if that coil was dirty in less than a minute?’ Now they were all ears,” he said. “Drill a hole before the coil, drill a hole after the coil. Pressure in, press out, subtract them. If it’s over this number, visually inspect the coil; if it’s not, you’re probably good.”

The key is to help technicians understand why, and only then will they change how they do things.

“If they hear ‘more work,’ you’re doomed,” Richardson said. “If they hear ‘make my work easier,’ they’ll run through a wall for you. And that’s what testing should do — it should make your life easier.”

The Future
All the talk of airflow measurement ties into the industry’s next big challenge — the heat pump.

With the IRA money and all the rebates hitting the ecosystem, heat pumps are set to continue gaining popularity. In a lot of cases, those heat pumps are going to be part of a retrofit, which poses its own unique challenges that will require airflow measurements to solve.

Hughes gave a hypothetical where there was a 40,000 BTU furnace that a customer wanted swapped with a 36,000 BTU heat pump.

“When you used to do a retrofit, you’d be going furnace to furnace, and typically, the airflow was going to be about the same,” Hughes said. “But when you go from furnace to heat pump, you go to move a lot more airflow — like three times as much.”

Now contractors have to consider how existing duct systems are going to respond — is it going to be big enough? That’s the new million-dollar question.

With new technology, contractors may be able to figure out the potential efficiencies before even tearing apart the system — and know what needs to be retrofitted or if things like air returns need to be added. This is especially important if the system is going to be more relied upon to provide heat.

“By taking these measurements, it gives you that confidence to go in and make these changes,” Richardson said.

Source achrnews.com

Controls Engineering & IoT

Major role seen for AI in farming
WASHINGTON — Artificial intelligence stands as the fourth revolution in agriculture, “which is truly expected to transform agriculture,” said Madhu Khanna, PhD, professor; director of iSEE; ACES Distinguished Professor in Environmental Economics at the University of Illinois, Urbana-Champaign, at the 100th annual US Department of Agriculture Agricultural Outlook Forum.

A diverse array of AI applications in agriculture is currently under exploration within universities and research institutions worldwide. These advancements were discussed extensively by Khanna and others at the forum’s Feb. 15 session titled “Robotics and AI for Sustainable, Equitable Agricultural Systems.”

One of the most promising avenues for AI lies in its ability to harness machine learning techniques for analyzing data sourced from precision farming, GPS, maps, and other relevant datasets, the presenters said. However, as Dr. Khanna notes, a salient question remains: “How can we use this data to make better decisions and to reduce the uncertainty of farming in order to increase the predictability and recommendations we can make that would really provide benefits to the farmer?”

Dr. Khanna also addressed the challenges associated with transitioning decision-making processes to AI. Farmers often have multifaceted objectives guiding their decisions, making it challenging to replicate this nuanced decision-making within AI systems.

Moreover, there exists a notable reluctance, or “algorithm aversion,” among individuals to cede control to automated systems, mirroring the apprehensions seen in other domains, Khanna said.

“Handing over the charge for how to manage a farm to a robot is going to take some level of adaptation,” Khanna said. “Many of us would be very reluctant to let a robot make investment decisions over our life savings instead of having a financial adviser and that’s the kind of thing you can imagine for a farmer would be very similar.”

To mitigate uncertainties in farming outcomes, Khanna advocated for an overhaul in farming data accessibility, as existing contractual arrangements between farmers and implementing companies may impede useful data from becoming available to developers and companies that would enhance AI technologies’ predictive capabilities.

“There are very strict rules on who owns the data, and what it can be used for,” she said. “So under current rules, a lot of the data collected from farmers’ fields can only be used to benefit the farmer. And companies are limited in terms of their ability to compile data from multiple farmers and then use it for general improvement in technology. So we need to move considerably far from that arrangement in order to be able to use and improve these technologies. The greater amount of data available, the better these technologies are able to predict and learn from that. So with AI technologies, having data networks is going to be really important.”

Khanna’s focus on increasing accessibility to data resonated with comments from panelist Ethan Rublee, founder and CEO of the robotics company farm-ng.

Rublee explained how AI systems like ChatGPT benefit from an abundance of data to train on, but farming does not yet have that advantage, he said, emphasizing the need for improved data logistics. He also highlighted the need for labeled data to be able to train AI models to understand complex ag robotics systems.

“I think in this 10-year horizon affecting us is getting improved modeling of these really complex systems,” Rublee said.

Meanwhile, another important application for agricultural AI resides in livestock farming, where technologies are being researched and developed by the Artificial Intelligence for Future Agricultural Resilience, Management, and Sustainability (AIFARMS) Institute, where Khanna is associate director of technology adoption and public policy. Researchers at AIFarms developed “computer vision” to monitor animals around the clock, track their overall health, the status of their reproductive cycle, and maintain facilities with minimal human labor.

Source foodbusinessnews.net

Panasonic Connect to launch new kiosk series for restaurants
The new Stingray kiosk and POS solutions drive efficiencies by streamlining the ordering process.

Panasonic Connect North America, a subsidiary of Japanese electronics giant Panasonic, is set to launch the Stingray JS9900 kiosk series and JS988 point-of-sale (POS) terminals.

The two new solutions aim to drive efficiencies across fast casual and quick-serve restaurants by streamlining the ordering process and personalising customer touchpoints.

The Stingray JS988 POS Terminal has a compact and lightweight design that allows for easy mobility and interaction.

Equipped with the latest Intel processors, the terminal offers fast and efficient performance.

It is customisable with a range of peripherals such as a camera, customer-facing display and a biometric magnetic stripe reader for an enhanced purchase experience.

The Stingray JS9900 Kiosk Series can be configured in more than 750 combinations, with its flexible mounting options and variety of screen sizes.

Its modular design allows for easy placement and future-proofs against store layout changes.

The kiosk can handle tasks ranging from wayfinding and self-ordering to POS functions and dynamic content display, all while meeting the demands of a fast-paced environment.

The two solutions optimise workflows and promote data-driven processes.

The Stingray series enables consumers to take charge of their ordering or check-in processes through interactive solutions.

Panasonic Connect North America senior director James (Jay) Burdette said: “Our newest retail and restaurant solutions are built to empower businesses to create interactive experiences that exceed consumer expectations.

“Businesses need to balance sleek performance with rugged reliability – and that’s where the JS988 and JS9900 come in. Amidst ongoing staffing challenges and the strong desire for better digital experiences, our new kiosks and POS terminals make the in-store experience more efficient for both employees and patrons – and help bring popular establishments into the digital future.”

Source verdictfoodservice.com

How the Internet of Things (IoT) Can Help Restaurants Maximize Growth and Streamline Operations
In this era of technological advancements, the Internet of Things (IoT) has emerged as a game-changer across various industries, including food service. For restaurants, IoT is proving to be a crucial tool that drives efficiency, enhances food safety, mitigates risks, and boosts transparency across the supply chain.

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

Maximizing efficiency through data-driven insights. One of the most significant advantages of IoT in the restaurant industry is the ability to gather and analyze real-time data to optimize operations. Restaurant managers can use these insights to make more informed decisions to grow their business, save money, make strategic staffing and purchasing decisions, and more. Managers can access IoT-powered devices to monitor customer numbers, peak periods, and average orders. Using a smartphone app makes this information easily accessible from anywhere, empowering managers to make informed decisions in scheduling staff, marketing their business, and even augmenting their menu offerings to meet consumer demand. By leveraging IoT analytics, restaurant brands can boost productivity, improve resource allocation, and respond proactively to changes in customer preferences.
Improving food safety. Connected sensors and devices allow real-time tracking and monitoring of food products throughout the supply chain. By leveraging IoT, restaurants can continuously monitor crucial variables like temperature and humidity to ensure optimal storage conditions. This proactive approach significantly reduces the risk of spoilage and contamination, allowing restaurants to serve safe, high-quality food to guests.
Enhancing customer experiences through hyper-personalization. By collecting and analyzing customer data, including preferences, allergies, and dietary restrictions, restaurants can hyper-personalize their offerings to meet guests’ individual needs and expectations. Automated IoT systems can remind chefs of individual customer preferences and restrictions, enabling staff to serve personalized, safe dishes. This enhances customer satisfaction and confidence, helps build long-term loyalty, and encourages repeat business. With IoT-powered customer relationship management (CRM) solutions, restaurants can nurture personalized relationships, improve customer retention, increase positive reviews and recommendations, and drive revenue growth.
Elevating communications and process monitoring. IoT facilitates seamless communication and enhanced monitoring in food service operations. Restaurants can ensure efficient communication by connecting various devices and systems, such as kitchen equipment, inventory management tools, and order processing systems. Smartphone-enabled monitoring systems allow managers to remotely oversee critical operations, identify bottlenecks, and address issues promptly. Real-time alerts can be sent to staff, ensuring timely response to food safety incidents and equipment malfunctions. With improved communication and monitoring through IoT, businesses can minimize downtime, prevent food safety breaches, minimize food wastage, and maintain consistently high quality standards.

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

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

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

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

Invest in scalable infrastructure. Plan for future growth by choosing IoT devices and systems that can accommodate expanding operations and evolving needs.
Prioritize data security. Ensure IoT devices and networks have robust security measures to protect sensitive customer data and prevent breaches.

Ensure proper integration and compatibility. Select IoT solutions that seamlessly integrate with existing infrastructure and software systems to avoid operational disruptions.
Prioritize continuous improvement. Regularly evaluate and update your IoT implementation to leverage new technologies, address emerging challenges, and stay ahead in a rapidly evolving industry.
Train your staff. Some of your employees might embrace the latest technologies and others might be a bit more cautious. Educate all staff about the many benefits of IoT and explain how these solutions will elevate safety, efficiency, sustainability, transparency, etc. Show employees how the solutions work and be certain they’re comfortable using them.

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

Source Francine L. Shaw, restauranttechnologynews.com

Jan/San & Disposables News

3 Reasons Why Compostable Cutlery is The Best Choice For Takeout Orders
Compostable and Biodegradable Cutlery is Better for the Environment
Compostable cutlery is a great option because it is compostable, meaning it can be used to enrich soil for better plant growth. Our compostable cutlery is also biodegradable.

Unlike traditional plastics, which can take hundreds of years to decompose, compostable cutlery will break down naturally in much less time – meaning less of a negative environmental impact. On top of that, they don’t contain harmful chemicals that can hurt the environment when they decompose.

Eco-Friendly Options Impress Customers
Choosing compostable cutlery over traditional plastics allows you to show your customers that you care about their health as well as the environment.

Because compostables are made from natural materials such as plant-based starch or bamboo fiber, they’re free from any chemicals or toxins that could potentially harm your customers’ bodies or the environment.

The biggest problem with traditional plastics is that they release chemicals into whatever they touch under the right conditions, even food. That means that those traditional plastic utensils that you use could be making your customers sick over time. Eco-friendly options, like our compostable utensils, eliminate that risk and show customers that you care about their health.

A Convenient Way to Serve Customers
When it comes to convenience, there’s no better option than our compostable utensil kits. Busy restaurants struggle with trying to provide the best customer service possible, which is why utensils are the most forgotten part of orders. This is a bigger problem when it comes to takeout orders since customers are not likely to have their own utensils with them.

You can avoid this problem by switching to our 4-in-1 compostable cutlery kits, which have everything that your customers need. They even include a napkin, which is a welcome addition, especially when eating on the go. They come pre-wrapped, so your staff won’t have to waste time packaging utensils anymore. They just grab as many as they need, add them to the order, and they are ready to go.

Make Compostable Cutlery Your Go-to Resource
If you’re looking for an eco-friendly option when it comes to takeaway orders, then look no further than compostable cutlery! Not only is it better for the environment, but it also offers health benefits, cost savings, and convenience – making it the ideal choice for any business looking to reduce its environmental impact while providing exceptional customer service at the same time.

Source blog.packnwood.com

How New SEC Rules Impact Professional Cleaning Industry
On Wednesday, March 6, 2024, the Securities and Exchange Commission (SEC) “adopted rules to enhance and standardize climate-related disclosures by public companies and in public offerings,” according to their press release.

The news story says that the rules reflect the SEC’s continued efforts to respond to global investors “who demand consistent, comparable, and reliable information about the financial effects of climate-related risks on a registrant’s operations and how it manages those risks.”

A registrant is any company that files documents with the SEC.

“The gist of this ruling is that over the next few years, publicly traded companies in the U.S. will have to disclose [their] climate-related risks and their adaptation strategies,” says Steve Ashkin, the leading sustainability advocate in the professional cleaning industry. “It will also require businesses to disclose their direct and indirect release of greenhouse gas emissions and what steps they are taking to mitigate them.”

Whether human-made or not, greenhouse gas emissions are the root cause of climate change and the cause of many of the extreme weather events we have witnessed in recent years. These extreme weather events have resulted in losses exceeding $1 billion in the U.S. in 2023, according to the National Centers for Environmental Information.

Ashkin compares the SEC ruling of standardized reporting requirements to a CARFAX report when buying a used car.

“Just as a CARFAX report helps car buyers make more informed decisions, the SEC reporting requirements will provide investors and others with additional information to help them make more informed decisions,” says Ashkin.

“Furthermore, as the SEC pointed out, over 90 percent of publicly traded companies already produce sustainability reports, so it is anticipated that the new requirements will not be overly burdensome for most companies.”

We should add that the new ruling is not without controversy. Many businesses and trade associations in the U.S. are opposed to it.

However, others claim it does not go far enough. Europe and California, for instance, are already preparing guidelines that surpass the ruling adopted by the SEC.

So, what does this SEC ruling mean for the professional cleaning industry?

“It means reporting on environmental risks is coming, whether one believes in mankind’s contribution to climate change or not,” says Ashkin. “Further, it encourages our industry’s adoption of sustainability to minimize risks and ensure business continuity.”

While the SEC does not mandate reporting on such impacts from their suppliers, “this is likely to change in the future, so jan/san companies should start gathering this data now,” Ashkin advises.

Source cleanlink.com

Why Statewide Needs Assessments Are Needed Before EPR
Understanding the Current State of a Recycling System is Key

Extended producer responsibility, or EPR, is a waste management strategy typically used for hard-to-recycle materials.

EPR is gaining attention in the U.S., mostly at the state level. State EPR legislation varies, but bills are focused on improving the recycling rates of materials commonly found in curbside recycling bins, particularly packaging.

Before an EPR program is considered, states need to do a needs assessment. These studies help states better understand the current state of their waste and recycling system.

Let’s explore why statewide needs assessments are important.

What is a Statewide Needs Assessment?

Needs assessments have the potential to look at all different aspects of how a state manages recycling and waste. That can include information on:

Existing recycling, compost and disposal infrastructure

Access to curbside recycling

The state of local and rural recycling

State compost standards

Current recycling rates for paper, plastic, metals, glass and other materials

What is and is not considered recyclable

How much recyclable material goes to landfills
This data helps states understand what’s working well within their recycling system. They also identify issues the state needs to work on in the future.

States can also do waste characterization studies. These help states discover how much paper, food, metal and more is ending up in their waste streams by reviewing the material collected. This is helpful but doesn’t look at the full picture of a state’s entire infrastructure like a needs assessment does.

Why Are Recycling and Waste Systems So Complex?

Waste and recycling management in a state is complex because of things like:

Geographic region: An urban area might have access to curbside recycling, trash and organics disposal while a rural area might have drop-off access only. Transportation distances between homes in rural areas can make curbside more challenging.

Difference in waste management companies: The companies who haul away trash and recyclables are different depending on location. What they collect can differ as well.

Materials processing facilities: The place where your recycling is sorted. The technology can differ between these facilities as can what they accept.

Housing type: Collection from single-family neighborhoods differs from condos and apartments, also known as multi-family housing.
Let’s look at how these things can quickly make recycling complex.

A home inside city limits might have a contract with a specific waste management company. That company has a list of items that they’re willing to collect based on what they can sell on the recovered materials marketplace.

A home outside of city limits in the county uses a different waste management company. The list of what they collect is different from what is collected inside city limits. The frequency that they run collection routes can differ too.

This is just one example of how the list of what’s accepted for recycling can differ across city and county lines.

It’s also one of the reasons why states need to understand the current system before they make changes.

Why Should a State Complete a Needs Assessments Before Implementing an EPR Program?

Needs assessments are useful tools and help states develop data-based solutions.

A study might show opportunities to improve certain parts of the system. Then, states can focus on solutions to strengthen those areas.

The needs assessment could highlight areas where the system is working well. That allows the state to build in flexibility and reproduce solutions that already work.

EPR programs are costly for states to implement. Using data from a needs assessment helps states focus their resources.

Starting with a needs assessment study also helps states avoid unintended consequences such as:

Negatively affecting recycling rates for easy-to-recycle materials like paper

Impacting already established end-markets

Increasing costs for residents

How is the Paper Industry Helping to Improve Recycling?

Investing in and improving paper recycling has been an industry priority for decades.

Our industry first set a goal to help improve paper recycling in the 1990s. The recycling rate has doubled since that time. We maintain consistently high recycling rates.

We have an ownership stake in the recycling system. AF&PA members own and operate more than 100 materials recovery facilities nationwide.

When you recycle paper, our industry turns it into new paper and packaging. In fact, about 80% of U.S. paper mills use some recycled paper in their process.

Our industry is investing in manufacturing infrastructure. Nearly $7 billion in investments, planned or announced (2019-2025), will use more than 9 million additional tons of recovered fiber.

We’re also working to advance a circular value chain through Better Practices, Better Planet 2030: Sustainable Products for a Sustainable Future. This goal includes:

Increasing the use of secondary materials like recycled paper in new paper products to 50%

Increasing the percentage of our products that are recyclable or compostable

Innovating manufacturing processes, products and packaging

DOWNLOAD THE STATEWIDE NEEDS ASSESSMENTS FACT SHEET

Source afandpa.org

Kimberly-Clark recognized as one of the world’s most ethical companies in 2024
Welcome to Tissue Weekly North America! Your new weekly newsletter on LinkedIn about the tissue market.

Below, take a look at this week’s highlights:

Company’s commitment to ethical business practices highlighted by Ethisphere for ninth yearKimberly-Clark, a leading company in the consumer products industry, has been awarded the World’s Most Ethical Companies® 2024 recognition by Ethisphere, a global authority on defining and promoting standards of ethical business practices. This recognition, awarded for six consecutive years and a total of nine times, highlights the company’s commitment to business ethics. Click to learn more.
Suzano sells 1.3 million tons of paper by 2023

Suzano has published a financial report detailing its activities during 2023. The leading pulp company, which celebrated its 100th anniversary in January, ended the period with a total investment of R$18.6 billion, setting a record in its history. Learn more details.
Renova’s “Magic Rose Deco” Toilet Tissue receives the Five Star Award

For the tenth consecutive time, Renova, the Portuguese tissue manufacturer, has been recognized with the “Five Star” Award. This year, the company won in the “Toilet Paper” category with the Renova Magic Rose Deco toilet paper. Read more.
Third edition of the Tissue Online Awards recognizes the most outstanding in the sector in ten categories

To honor and recognize the main personalities, companies and products that have gained visibility in the tissue and personal care markets during the year, after two successful editions, the Tissue Online Awards took place once again on Tuesday 5th at the Tivoli Mofarrej Hotel in São Paulo, during a formal dinner at the Tissue Summit Brazil 2024.

Source Tissue Weekly North America LinkedIn Pulse

Industry Spotlight

Kraft Heinz Venture Launches Plant-Based Oscar Mayer Hot Dogs
The hot dogs and sausages are the first plant-based meat products from the joint venture.

PITTSBURGH and CHICAGO — The Kraft Heinz Not Company LLC on Wednesday debuted NotHotDogs and NotSausages, the first ever plant-based Oscar Mayer offerings and the first plant-based meat innovation from the joint venture between The Kraft Heinz Company and TheNotCompany Inc.

With its mission to create mouthwatering plant-based foods for all, The Kraft Heinz Not Company’s Oscar Mayer NotHotDogs and NotSausages offer the savory and smoky experience that brand fans have known and loved for more than 140 years.

The United States plant-based market is projected to skyrocket from $8.3 billion in 2023 to $19 billion by 2030. However, plant-based hot dogs and dinner sausage links remain underdeveloped and under-consumed within the broader plant-based meat category, largely due to disappointment in existing offerings’ taste and texture. With Oscar Mayer NotHotDogs and NotSausages – available in Bratwurst and Italian sausage flavors – The Kraft Heinz Not Company aims to deliver on these needs and consumers’ evolving preference in the plant-based space.

“At The Kraft Heinz Not Company, our goal is to create mouthwatering, plant-based foods that are delicious and accessible for everyone – from the devoted vegan to the plant-based curious,” said Lucho Lopez-May, CEO, The Kraft Heinz Not Company. “We know people are hungry for plant-based meat options from brands they know and trust. In launching the joint venture’s first product in the plant-based meat category, we saw an opportunity to satisfy these consumer cravings, leveraging NotCo’s revolutionary AI technology and the power, equity, and legacy of the Oscar Mayer brand.”

The launch of Oscar Mayer NotHotDogs and NotSausages is the latest example of The Kraft Heinz Not Company’s ambition to bring great-tasting plant-based innovations to market faster than ever before. Further, the launch marks another exciting step in the joint venture’s continued expansion of its plant-based portfolio, which includes KRAFT NotMac&Cheese, KRAFT NotCheese Slices, and NotMayo. Looking to the year ahead, The Kraft Heinz Not Company plans to scale into additional categories and recently began its international expansion.

Oscar Mayer NotHotDogs and NotSausages offer fans the smoky, savory taste, meaty color, and thick, juicy bite they are craving in plant-based alternatives. The new innovations will debut at Expo West (booth #N1732) from March 12 – March 16 and are set to begin rolling out in major retailers nationwide later in 2024.

Source foodmanufacturing.com

Noodles & Company names Drew Madsen CEO, plots menu overhaul
The former Panera Bread president has served on the board and was interim CEO since November. He has launched a return to roots, aiming to embrace an identity as a culinary comfort kitchen.

Noodles & Company interim CEO Drew Madsen was made permanent in the role Thursday, and he announced plans for a complete menu overhaul designed to reflect a “new culinary identity of contemporary comfort kitchen” at the struggling fast casual.

Madsen, a board member since 2017 who was previously president of Panera Bread, was named interim CEO in November, after the departure of Dave Boennighausen. After four months of “looking under the hood” at Noodles, Madsen said he saw opportunity to reignite the brand with a return to roots with the menu, and he pledged to stay for three years to complete the work.

The quick jump to action comes as the company reported a 9% decline in traffic at company-owned stores during the Jan. 2-ended fourth quarter. Same-store sales declined 4.2% systemwide, including a drop of 4.3% for company-owned units and a decline of 3.6% at franchised locations.

Madsen outlined a strategic plan with five priorities designed to turn things around for the fast-casual chain. Key among them is a comprehensive look at the menu.

“While Noodles has consistently introduced new limited-time offerings in recent years, it has been a long time since we updated our core menu,” Madsen said in the call with analysts discussing results. “As a result, our menu looks dated compared to newer fast-casual competitors. While we still offer familiar and comforting dishes that many of our existing guests love, we are not currently a compelling alternative for lapsed or new guests.”

The company has hired the San Francisco-based consulting group The Culinary Edge to rework offerings.

Madsen said the company planned to touch more than half the menu, whether with new offerings, improving existing recipes, or rethinking the menu layout and names of dishes.

A goal will be to return to the brand’s roots as “the ultimate curators of contemporary comfort,” he said.

“We need to do more than offer Italian dishes living beside Asian dishes. We need to offer dishes that are creatively fused. Dishes with classic profiles, bold flavors and signature twists that make them our own,” he said.

Comfort means “creamy, cheesy, craveable and satisfying,” he added, but it also means “food that is wholesome, homemade, nostalgic and nourishing.”

But Madsen said the brand plans to stay in its lane as a pasta concept. There will be salads and soups, but it will be primarily a pasta-based menu.

“We’re not trying to change our identity, just update it,” he said.

The rebranding effort will also look at things like order accuracy and pricing. Madsen said the company will look closely at dinner offerings, because the chain has seen more traffic loss at dinner than at lunch.

The plan is to test aspects of the menu changes—in fact some will go in test later this month—and then bring the changes together in a market test with at least 25 restaurants during the summer, with the hope of rolling out the new menu later this year or in early 2025.

Madsen also wants to leverage the flexibility offered by digital menu boards rolled out to company locations last year. A big focus will also be the loyalty program, which has about 5 million members who account for about 25% of total transactions and more than 90% of app orders.

Catering is also a long-term opportunity, Madsen said, and the company has hired a former director of catering from Panera Bread.

The company reported a net loss of $6.1 million for the quarter on revenues that slid 8.9% to $124.3 million.

For the year, revenues were down 1.2% to $503.4 million. Comp sales decreased 1.9% systemwide, including a 2% decline for company owned units and a 1.1% decrease at franchised units.

The company’s net loss was $9.9 million for the year, compared with a loss of $3.3 million a year ago.

The company ended the year with 470 restaurants, including 380 that were company owned and 90 franchised units. Madsen said Noodles will slow growth in 2024, opening a projected 10 to 12 company units, down from 18 company openings in 2023, and up to three franchised locations. The new strategic plan includes refranchising, he noted.

Source restaurantbusinessonline.com

Inspire Brands CEO is ‘pleasantly surprised’ about the resiliency of consumers
Despite the ongoing pressures of inflation, Inspire Brands CEO Paul Brown told CNBC’s Jim Cramer on Tuesday he’s seen that consumers have been resilient.

Inspire Brands owns numerous well-known restaurant chains including Dunkin’, Baskin-Robins, Buffalo Wild Wings, Arby’s, Jimmy John’s and Sonic.

Despite the ongoing pressures of inflation, Inspire Brands CEO Paul Brown told CNBC’s Jim Cramer on Tuesday he’s seen that consumers have been resilient.

Inspire Brands owns numerous well-known restaurant chains including Dunkin’, Baskin-Robins, Buffalo Wild Wings, Arby’s, Jimmy John’s and Sonic.

“We see about 75% of Americans every year in one of our restaurants, given the breadth of our brands,” Brown said. “So we do see the nation, and we have been pleasantly surprised about the resiliency. There are differences based on income level, but that’s the beautiful thing about have a broad, diverse brand with multiple price points.”

Brown said some of his company’s strength lies in the way its brands are “integrated around a set of shared capabilities,” so each brand can benefit from investments in another. He said this model may resemble business in the hotel sector as opposed to the restaurant sector.

He highlighted the strength of two brands in particular, Sonic and Dunkin’. Sonic’s order ahead business boomed during the pandemic, Brown said, and continues to grow. According to Brown, Dunkin’ is “on fire,” in part because the company replaced coffee and beverage equipment across franchises which helped build up iced drink offerings.

“We’re selling more iced beverages than we are hot,” he said. “A franchisee in Rhode Island about 30 years ago got the bright idea of pouring coffee over ice and then everybody liked it, and so, we went with it.”

Source cnbc.com

Subway pushes its franchisees to remodel their restaurants
CEO John Chidsey told operators this week that they should remodel their locations or get out of the system. And he recruited help from franchisees who have upgraded their restaurants.

Subway wants franchisees to remodel locations so much that it’s seeking help from other franchisees to get the job done.

At a company convention this week, Subway CEO John Chidsey told operators slow on remodels to either fix up their stores or get out of the system, according to several franchisees who attended the event.

He also told franchisees who have remodeled their stores to pressure those who haven’t to do so, arguing that operators who have dated restaurants are hurting the entire system.

“His message was clear,” one operator said. “Get on board with their plan or go away.”

Other operators defended Chidsey’s comments, however, and argued that the company is simply trying to get franchisees to share the benefits of remodels with those who haven’t remodeled their stores.

And they said that the company is trying to fix what many see as a difficult problem: Getting more franchisees to invest in the brand.

That’s easier said than done, particularly for a brand like Subway. Cashflow remains a challenge for many operators, and the cost of debt is more expensive than it’s been in years.

The company has made numerous changes under Chidsey in recent years that have ended a nearly decade-long string of declines in average unit volumes that fueled massive store closures. Subway’s U.S. unit count has declined by about 7,000 restaurants since the company peaked at 27,000 in 2014.

The brand has made several menu changes, including several ingredient upgrades, company-paid slicers designed to improve the perception of quality, and massive changes at the corporate level. It created a line of subs, called “Subway Series,” designed to cater more to digital customers and remove its reliance on customized subs.

More recently, it added a line of footlong snack items, including footlong churros, pretzels and the chain’s chocolate chip cookie, that have proven popular with customers. The cookie in particular has sold so well that franchisees are struggling to keep them in stock.

The company said recently that it sold 3.5 million of its “Sidekicks” in their first two weeks on the market.

Subway said its same-store sales rose 5.9% in North America in 2023, continuing a run of sales growth coming out of the pandemic.

But the brand believes that remodels are key to further growth. About half of the chain’s 20,000 U.S. locations are remodeled, company executives told franchisees this week.

There’s a belief that the inconsistent look of the stores could hurt the brand’s overall reputation and may keep customers from visiting Subway locations at all. Because remodels typically lead to improved sales, meanwhile, the non-remodeled stores could hold back the brand’s overall growth.

Indeed, the company’s sales release for 2023 notes that the top three-quarters of North American locations generated 10.1% same-store sales growth, which infers that a quarter of the chain’s locations suffered steep declines.

Many franchisees agree that stores need to be remodeled.

“You can’t continue in this restaurant world and have stores look like they’re 20 years old,” Bill Mathis, chairman of the North American Association of Subway Franchisees (NAASF), said on an episode of the Restaurant Business podcast A Deeper Dive earlier this year. “People will stop coming.”

Subway would not comment for this story.

The cost of a remodel runs $60,000 to $80,000 or above, which is substantial for a Subway, whose unit volumes average less than $500,000 per location. NAASF asked Subway to give franchisees with just a few years left on their franchise agreements an extension to their franchise agreements so those operators could get bank loans, pay them off and get a return on investment before those agreements run out.

Still, for operators the comments on remodels added to a series of moves that have frustrated many franchisees.

That includes a recent requirement that operators accept all offers on the company’s digital app. Many franchisees, who have long been concerned about Subway’s reliance on discounts to get people in the door, have either cherry-picked discounts or didn’t accept them altogether, which prompted the company to make that move.

But the brand believed that operators’ refusal to accept digital offers also hurt Subway’s consistency and frustrated customers.

It all comes as Subway remains waiting for word on the sale of the brand to the private equity firm Roark Capital, which agreed to buy the chain last year. The FTC is investigating the deal, largely out of concern for Roark’s level of ownership of Subway.

Whenever that sale does go through, existing management may well stay. According to operators at the meeting this week, Chidsey also said that Subway’s management team will remain with the company for a while.

Source restaurantbusinessonline.com

KFC Opens 30,000th Global Location
KFC on Tuesday announced the opening of its 30,000th location globally with a new restaurant in Rome, Italy, cementing its steady, continued expansion. After the brand opened its very first restaurant in 1952, a new KFC location now opens somewhere in the world every 3.5 hours on average. With plans to enter its 150th country later this year, KFC serves billions of people while also creating nearly one million jobs worldwide. The global brand held the title of fastest growing retail brand in 2021 and 2022.

“Opening our 30,000th restaurant is a testament to the support of our local business partners, employees and customers over the past nearly 75 years,” says Sabir Sami, CEO of KFC Global. “While we are a global brand, we aim to meet the unique needs and expectations of our guests on a local level, with menus that resonate with the local culture and flavors of each community. That also includes serving local communities through our food donation and upskilling programs, which operate in many of our markets, including Italy.”

KFC currently has the widest global footprint of any quick-service restaurant brand with no plans to slow down. In 2023, KFC opened nearly 2,700 new restaurants across 96 countries including impressive net-new unit growth throughout India and Latin America. As part of Yum! Brands, the world’s largest restaurant company, KFC’s portfolio is a major growth engine accounting for 50 perce t of Yum!’s divisional operating profit.

To maintain steady and sustainable growth, KFC is focused on being a best-in-class employer that cultivates an inclusive, people-first culture and employee experience. The brand is also focused on driving accessible, connected experiences through digital investments; innovative menus to meet cravings wherever and whenever they strike; and drive-thru optimization.

“The pace of our development would not be possible without our trusted franchise partners who share our vision and drive for excellence, innovation and building with purpose,” adds Nivera Wallani, KFC Global’s Chief Development Officer. “I’m excited to help lead KFC’s journey of scaling to serve feel-good food through inclusive, equitable and sustainable business practices.”

The new restaurant in Rome provides a relevant, easy and distinctively KFC experience to customers with features like double-sided kiosks and digital menu boards. Master franchisee COB S.R.L. and its franchise partners plan to open 25+ new KFCs across Italy and will collectively surpass 100 KFC restaurants later this year. As a member of local communities across Italy, KFC donates surplus food to non-profit organizations to distribute to those in need and operates an upskilling program that helps refugees build technical and life skills to increase their employment opportunities.

Source QSRmagazine.com

First Watch co-founder Ken Pendery dies at 70
Legacy of former CEO, chairman lives on at daytime breakfast restaurant brand

Ken Pendery, the co-founder and longtime leader of First Watch Restaurants Inc., died March 4 of Multiple System Atrophy, a rare neurological disorder, the company said. He was 70.

Pendery retired from the company’s board in 2022 after 38 years with the Bradenton, Fla.-based breakfast, brunch and lunch concept. He and co-founder John Sullivan moved the company’s operations from California to Florida in the mid-1980s.

Pendery’s words still grace the walls of the company’s headquarters: “Culture is integrity. It’s honesty. It’s respect.”

Pendery assumed the role of CEO in the late ’90s. During his time at the helm, First Watch grew from about 50 restaurants in 1998 to more than 330 in 2018, when he transitioned from CEO to executive chairman.

After working together for a dozen years, successor and current CEO and President Chris Tomasso continued the successful expansion to more than 450 restaurants by the time Pendery stepped down from the board of directors four years later. Today, First Watch operates more than 520 restaurants in 29 states.

“Ken’s impact and influence is – and will forever be – felt throughout our organization,” said Tomasso in a statement. “He was a mentor and dear friend, and the epitome of the ‘You First’ culture our company is built upon. Everyone who crossed his path is better for it. Our hearts go out to his family, and we will carry his memory fondly.”

Pendery’s legacy lives on through First Watch’s “5 Steps of Service,” first written on the back of a napkin in 1987, and his 10 Commandments (now “Commitments”). Beginning with “Welcome with warmth” and ending with “Act with infectious positivity,” the tenets are trained and practiced in each restaurant.

He was honored with a Nation’s Restaurant News Golden Chain award in 2008.

Pendery is survived by his wife, Jenny; two children, Trey (Maureen) and Libby (Kevin); and four grandchildren, Woods, Nora, Sita and Red. A private service will take place later this month, the company said.

Source Ron Ruggless nrn.com