Foodservice Equipment & Supplies

Middleby to open innovation kitchens in Munich and Dubai this year
Global foodservice equipment manufacturer planning to expand network of demonstration kitchens

Middleby is planning to launch innovation kitchens in Munich and Dubai this year following the success of other similar facilities that allow partners and customers to interact with its equipment.

The company, one of the world’s largest suppliers of foodservice equipment, confirmed in a presentation to investors that both sites are due to open in 2024.

The first ever Middleby Innovation Kitchen (MIK), based in Dallas, opened its doors in 2022 and has since hosted 700 events.

More than 26,000 visitors have used the 40,000 square foot facility, including 435 of the top 500 chains. Some 72% of FCSI members have attended training at the site.

Middleby also has a UK-based innovation kitchen close to Wigan, while it launched a state-of-the-art culinary hub in Madrid last March.

The Madrid centre has proved so popular that there is currently a seven-week wait time on bookings.

The new Dubai site will represent the first MIK outside of North America and Europe.

Middleby said that training and customer engagement was at an “all-time high” following “substantial” investment in creating tools and initiatives to drive brand and product awareness.

In its presentation to investors, Middleby also revealed that a quarter of new equipment sales presently comes from the QSR channel. A further 18% comes from parts resale, while 10% is driven by independent foodservice operators.

The rest of its sales are split between other sectors, including retail, casual dining and institutional customers.

Source cateringinsight.com

Energy Star Honors 2024 Partners
ITW FEG, Hoshizaki and True are among those earning back-to-back honors for their energy-efficient products.

This week, the Environmental Protection Agency announced its 2024 Energy Star Partner of the Year awards, given to 211 organizations, including several foodservice equipment manufacturers.

Of those 211, 160 received the Energy Star Partner of the Year—Sustained Excellence Award, given to those who have demonstrated an ongoing, year-after-year commitment to energy efficiency.

Makers of foodservice equipment who earned that repeat honor were as follows:

ITW FEG marked 15 years of sustained excellence. The maker was commended for increasing its offerings of certified dishwashers (Hobart), fryers (Vulcan) and ovens (Baxter) in 2023. The company also has consistently participated in Energy Star specification development and technical discussions with the EPA to inform current and future revisions to product criteria.
Hoshizaki America, with 10 years of sustained excellence, was recognized for expanding into a new Energy Star category, with eight certified hot food holding cabinets.
True Mfg., with one year of sustained excellence, earned the award for certifying more refrigeration products (258) than any other manufacturer, all of which use propane (R-290), a low-GWP refrigerant. It also earned certification for an ice machine that operates at one of the lowest energy consumption levels within its size category and the lowest for similar products using R-290.
Additionally, Partner of the Year honorees were:

Continental Refrigerator for its efforts delivering enhanced efficiency while using low-GWP refrigerants and insulation in product design and its long-standing commitment to Energy Star. In 2023 it transitioned 99% of its self-contained refrigerated models to low-GWP (R-290) refrigerant.
Jackson Warewashing Systems for its outstanding commitment to energy and water conservation across its product lines, as well as its expanded marketing efforts that promote the benefits of Energy Star. In 2023, it jumped on the Energy Star commercial dishwasher Version 3.0 launch to certify more than 48 models and deliver new models for certification since that time.
RATIONAL for its commitment to product innovation in the pursuit of energy efficiency and water conservation and for its creative marketing efforts that promote Energy Star. Its 2023 accomplishments include certifying more than 12 new combi oven models to the updated Energy Star commercial oven Version 3.0 specification.
Welbilt, which introduced new Energy Star products and actively promoted the value of the program to customers throughout its distribution network and beyond. In 2023, it certified new Delfield refrigerators and freezers and Frymaster fryers despite a tornado causing a shutdown of one of its manufacturing plants.
For details on all 2024 honorees’ achievements, visit Energy Star’s website.

Source fermag.com

Polar King Mobile Gains Reach With New Dealer
The Fort Wayne, Ind.-based company has a new partner in the Southern U.S.

Shreveport, La.-based Eagle Truck Center is Polar King Mobile’s newest dealer, and its first in the Pelican State.

Polar King Mobile’s refrigerated and freezer trailers are used by single-unit operators, chain restaurants, schools, health care facilities, government agencies and others in need of outdoor refrigeration.

Since 2007, Eagle Truck Center has offered sales and servicing for new and used trucks. “We’re eager to introduce a new product line to the area and look forward to opportunities with previously untapped market segments,” states Eagle Truck Center President Keith Rutherford.

Source fermag.com

Parts Distributor Gains Scale in Florida
A new facility in Pompano Beach replaces a nearby company property that was 30% smaller.

This month, Marcone opened a new 16,000-square-foot facility in Pompano Beach, Fla., to replace a smaller, nearby branch that operated for over 30 years.

The location—one of 200 Marcone locations throughout North America —will carry commercial kitchen parts, as well as parts for HVAC, plumbing, appliance, and pool and spa needs, plus host an on-site Certified Training Lab. The lab has HVAC equipment, allowing Marcone to conduct training for local service professionals across all the industries it represents.

“Marcone makes it a priority to support our customers in all aspects of their business,” says Marcone CEO Avichal Jain in a press release. “Training is an important part of that. We enjoy being able to bring new techniques and equipment to local repair communities so that those service experts can continue operating at the top of their game.”

Source fermag.com

Tabletop/FOH

7 Types of Restaurant Table Service to Know
When you’re opening a new restaurant, there are more decisions to make than there are toppings on a loaded pizza. One important consideration is the type of service you want to offer – for instance, counter service, buffet-style, or table service. If your goal is to provide a personal dining experience that’s heavy on hospitality, you may opt for the latter. But what you might not know is that there are actually many styles of table service that you can offer.

In this guide to table service, we’ll explore:

A table service definition
The importance of table service
7 different types of table service
8 elements of great table service

What is Table Service?
Restaurant table service refers to a type of dining where guests are seated at tables in your venue, place their orders with a server, and receive their drinks and food at the table from the server.

During table service, the server stops by the table to ask how the guests are enjoying their food, fill up their water glasses, clear away empty dishes, and ask the diners if they need anything else. At the end of the meal, the server brings the bill to the table and takes payment there or processes it away from the table.

What is the Importance of Table Service?
Table service is a widely-used type of restaurant service for good reason. It’s crucial to delivering an exceptional dining experience – the kind that turns first-time visitors into loyal regulars who rave about your restaurant to their friends.

In contrast to a counter service experience, table service allows guests to settle in, knowing they’ll be taken care of by a friendly and attentive server. This gives them a chance to relax and time to focus on making conversation and making memories.

Table service also gives customers an opportunity to ask the server any questions they may have about the menu and get recommendations from an expert who knows your food well. Plus, if your guests need anything during their meal, like an extra napkin or a drink refill, they don’t have to go hunting for it – the server’s got their back.

The bottom line is, a lot of restaurants can serve top-notch cuisine. However, having service staff who anticipate, understand, and surpass their customers’ needs and expectations can set your venue apart from similar restaurants. This is why it pays to get table service right!

Restaurant server taking a man and woman’s order.

7 Different Types of Table Service
Now that we’ve covered a basic table service definition and why this kind of service is a fan favorite, let’s explore various styles of table service.

Informal Silver Service
Informal silver service is a casual yet inviting style of service that creates a relaxed atmosphere for your guests. It’s a versatile option, suitable for breakfast, lunch, and dinner.

Whether you provide a fixed menu or an à la carte menu, informal silver service encourages a friendly rapport between your staff and guests, enhancing the overall dining experience.

Formal Silver Service
Introducing formal silver service at your restaurant can be a strategic move to boost your brand’s prestige. Typically reserved for fine dining venues, this is one of the most elaborate and skillful types of table service, and it presents an excellent opportunity to wow your guests.

In a formal silver service setting, diners don’t just have one server. Instead, they’re waited on by numerous staff members who bring each course to the table on an individual plate, ensuring every aspect of the dining experience is meticulously catered to. For instance, a restaurant sommelier might partake in the service, expertly pairing wines with every course and explaining the reasoning behind their choices.

French Service
Another formal and elegant style of service, French service adds an element of interactivity to the dining experience. It’s not only about exceptional food, it’s also about leaving a lasting impression of an elevated culinary journey.

There are two main types of French service: cart style, which involves preparing food tableside, and banquet style, which involves preparing food in the kitchen. Both types of table service feature entrees like fish, poultry, and red meat. During cart style service, the food is presented on a platter to your guests, taken to a sideboard for carving and portioning, then served.

Russian Service
Did someone say “luxury”? That’s exactly what Russian service evokes. This formal type of table service is similar to French, except all food is served on the diners’ left side. Another key difference is that food is timed to be served steaming hot straight from the kitchen.

In a Russian service, staff constantly deliver new courses to the table, clearing away dirty dishes as they go. The hallmark of this style is skill, and offering a Russian service at your restaurant can not only set you apart from competitors, but can also position your venue destination for those seeking a truly unique dining experience.

American Service
American Service is your restaurant’s secret weapon for serving up meals with speed and style. It’s the go-to choice when you want to offer a laid-back buffet setting with a little extra attention. Rather than serving themselves, as guests walk down the buffet line, wait staff dish food from the trays onto their plates. This type of service is common at breakfast time.

Efficient and practical, American Service offers the best of both worlds – the convenience of a buffet with the personal touch of wait staff service, making every breakfast a memorable start to the day at your restaurant.

English Service
English Service, also known as Host Service or Family Style, is the epitome of communal dining – think casual and relaxed. Picture a cozy table set with all of the delicious dishes dropped off by the server, placed right in the middle, and inviting everyone to dig in and help themselves.

English Service is all about giving guests the opportunity to try a variety of menu items. Requesting that another guest pass food that’s out of reach isn’t a faux-pas here! The aim is to make every meal feel like a friendly gathering around the table.

Gueridon Service
Imagine a dining experience that’s not just a meal, but an interactive, theatrical show. That’s the idea behind Gueridon Service, named after the mobile cart that glides to guests’ tables, where skilled chefs bring their partially cooked dishes to life before their eyes.

Gueridon Service goes beyond satisfying diners’ appetites. The aim is to create an unforgettable dining experience that engages all of the senses.

8 Elements of Great Table Service
Food is always a key factor in your restaurant’s success, but your servers can make or break the dining experience. For this reason, knowing how to be a good server is a critical element of table service. Here are a few points to keep in mind when it comes to your team’s table service:

Order Accuracy: Getting orders right is table stakes when it comes to table service. Whether it’s remembering dietary preferences, allergies, or special requests, accuracy helps ensure every guest feels attended to and leaves satisfied.

Efficiency: We’ve all heard this before: “The food was great when it finally arrived.” You can avoid this scenario by promptly taking orders, delivering food, and clearing plates, ultimately delivering speedy service that keeps customers happy.
Customer Interaction: Accuracy and efficiency are key, but outstanding table service also comes down to creating meaningful connections with guests. Engaging in friendly conversation, offering recommendations, and anticipating customers’ needs all contribute to a positive dining experience guests will rave about.

Staff Knowledge: Well-informed service staff can take table service from average to awesome. When your servers can provide valuable insights into the menu, ingredients, and preparation methods, they’ll surely impress your guests. So, make the investment in staff training to equip your team with the knowledge they need to shine.

Attention to Detail: The little things can make the biggest difference in table service. From refilling water glasses to promptly addressing any questions or issues, attention to detail demonstrates both care and professionalism. Bonus points if your servers can anticipate and fulfill guests’ needs before they even ask!

Flexibility: Flexibility is essential in the restaurant industry, where no two days are ever the same. Guests don’t want to feel like they’re putting you out, so accommodating special requests, adjusting seating arrangements, and handling unexpected situations with a smile goes a long way to making table service great.

Teamwork: Teamwork is important in any restaurant setting, but especially so if you offer a style of table service that involves multiple serving staff. Every service should feel like a well-oiled machine from the guest’s perspective. This means communication between staff members must be clear and supportive so every aspect of the dining experience runs smoothly.

Atmosphere: Your restaurant’s ambiance plays a major role in the overall dining experience. From lighting and music to decor and dinnerware, every detail contributes to table service. Your goal should be to create a welcoming environment customers want to return to again and again.
We’ve now answered the burning question, “What is table service?” and covered seven types of table service you can try at your restaurant. We’ve also walked through the key elements of great table service, like attention to detail, efficiency, and a genuine commitment to creating memorable experiences for your guests.

As with any new initiative you try, always keep your customers’ preferences in mind when selecting a type of table service to provide, and be sure that your offerings align with your restaurant’s brand, cuisine style, and atmosphere. Happy service!

Source touchbistro.com

How Meaningful Artwork Can Impact Restaurant Culture and Customers
Each unique art project needs to align with a company’s specific set of goals.

Ambiance matters. In a study of 5,000 New York City restaurants, patrons reported being influenced by ambiance (and service) more than food quality. One way to create an authentic, appealing atmosphere? Thoughtful and meaningful art. Large-scale, impactful art can create positive energy that resonates with customers. By incorporating murals across diverse spaces (both public-facing and corporate), restaurants have the potential to not only attract customers, but boost employee engagement, productivity and well-being.

Here’s how incorporating art across front-of-house and behind-the-scenes spaces can benefit both company culture and the bottom line.

Strengthen Brand Awareness

Big art stands out. Research shows that while traditional out-of-home advertising increases impressions, murals can generate organic conversations and interactions money can’t buy—drawing consumers in and fostering organic dialogue. Such large-scale art is also an extension of a brand, communicating a company’s mission and values to patrons and insiders alike.

Whether employees are working in accounting or directly serving customers, feeling connected to—and inspired by—company branding is key to nurturing a strong company culture. It may also help dispel that “stuffy” stereotype when it comes to corporate workplaces.

For example, when Chick-fil-A wanted to bring energy and excitement to its new corporate office location in Irvine, California, it enlisted local artist Jesse Brown to infuse both the brand’s color palette and the sunny west coast vibe into the new building. The resulting mural infused the space with energy and a sense of place.

Alleviate Stress

Creating a pleasant environment isn’t just about attracting patrons and making them comfortable—albeit, those factors are hugely important. Art can also play a significant role in enhancing employee well-being. Given that service industry workers experience disproportionately high levels of stress, installing art in a day-to-day workspace can play a small role in reducing anxiety on the job. According to Psychology Today, several research studies indicate that viewing art can lead to decreased cortisol levels as well as self-reported reduction in stress.

Increase Productivity

A 12-year University of Exeter study found that people working in “enriched” spaces decorated with art and plants were 17 percent more productive and efficient than their counterparts working in “lean” (a.k.a. stark) spaces. Additional surveys and studies have shown that art in workplaces helps increase creativity, willingness to express opinions and reduces negativity.

Create Connections and Reinforce Values

Gallup reported that just 33 percent of U.S. employees were “engaged” in their work in 2023—indicating today’s workers feel more detached from their employers, less satisfied with their organization and more disconnected from their company’s mission than they were four years ago.

Art can help reinforce a company’s values while creating connections and touchpoints for informal conversation. According to a University of Texas at Dallas Derive Art survey, 75 percent of employees experienced new discussions with coworkers following a workplace art installation. By creating human-to-human connections and visually reinforcing a company’s core purpose, art helps nurture a more positive workplace culture.

Instill A Sense of Authenticity

Restaurants have the power to become a pillar within their communities, as long as they authentically represent the local culture. Local artists who understand the community character play a key role in translating genuine feeling and messaging into a brand’s art. For example, when Shake Shack opened locations in Brooklyn and Seattle, the company shied away from a cookie-cutter, big chain look. Instead, it enlisted local artists to deliver murals that spoke to the nuances of the distinctly different neighborhoods while staying true to the brand.

Of Note: To reap the upsides of public-facing and corporate murals, each unique project needs to align with a company’s specific set of goals. Whether showcasing a brand’s values, infusing energy into a space, meshing with the neighborhood vibe, inspiring employees and customers or some combination of all elements, creating an impactful art installation requires intention. Translating that message into art also requires the right artist— someone whose work lends authenticity to the project.

The Takeaway: A mural isn’t just a cool marketing tool designed to attract patrons and Instagram posts—though, admittedly, that’s all great for business. Instead, consider its holistic impacts, particularly in the HR realm. When thoughtfully incorporated into a company’s restaurants and office spaces, art has the potential to engage employees, increase efficiency and play a powerful, role in strengthening culture, community and purpose.

Tricia Binder is a co-founder and President of Muros, a startup that brings together local mural artists with brands and businesses to create unique and impactful spaces, environments, and outdoor advertising campaigns.

Source qsrmagazine.com

The 20 Best Hotel Restaurant Design Ideas
Some of the most beautiful restaurants in the world are located inside of hotels. These dining experiences aren’t meant for just hotel guests, however, the right interior design can make any customer feel like they’re on vacation. This approach is no mistake. Hotel restaurants aim to be outstanding and this starts with their interior design.

“My definition of a good hotel is a place I’d stay at.” – Robert De Niro. With this logic, the definition of a good hotel restaurant is a place you’d dine at.

In this article, we’ll break down 20 examples of outstanding hotel restaurant design and what makes them so significant.

Let’s get started!

The top 20 hotel restaurant design examples

Le Sel at The Banneker – Washington, DC
Le Sel is a modern French bistro near Dupont Circle in Washington, DC. Le Sel (which translates to salt) is the heartbeat of this neighborhood. There are many dining options here from the beautiful dining room to their dog-friendly patio, from delicious brunch to a romantic dinner, Le Sel has it all.

Le Sel matches the modern yet classy aesthetic of The Kimpton Benneker Hotel. With patterned tile, leather booths, and bistro-styled chairs this restaurant will elevate your dining experience to make you feel like you’re in France enjoying a pastry board.

Camellias at Hotel Bennett – Charleston, SC
If you’re looking for a gem in Charleston that the ladies will love, check out Camellias at Hotel Bennett. Inspired by the renowned Fabergé jewels, Camellias’ etched-mirror ceiling and crystal chandelier create a lovely ambiance. This bold pink interior includes marble reclaimed from the library that stood in this spot, a nod to the area’s rich history and tradition.

Camellias serves afternoon tea, wine & cocktails, and even offers caviar service. This pink bar will truly make you feel like you’re in a fairytale with chic booths, a stunning bar, and plenty of sparkle. Make sure to check Camellias out for your next outing with the girls.

Miss River at the Four Seasons Hotel – New Orleans, LA
Another elegant bar that gives diners a memorable experience is Miss River located in the Four Seasons Hotel in New Orleans. This ingredient-driven restaurant pays tribute to New Orleans’s grand dining while providing surprise and fun to the dining experience.

The dining room here is full of charm with rounded booths, gold accents, and a stunning bar in the very center of everything. Miss River does an excellent job of setting a classy tone while giving a fun, lively vibe simultaneously.

The Canal Club at The Scott – Scottsdale, AZ
Similarly, over in Scottsdale, this restaurant is infused with the colors and comforts of 1930s Havana. The Canal Club brings together the unique flare of New Orleans with the elegance of Bauhaus, all while celebrating the desert sanctuary of Arizona.

The restaurant, bar, and lounge area offer a casual, yet elegant ambiance while capitalizing on an ideal indoor-outdoor layout. This creates a vibrant and comfortable atmosphere. The decor pairs together well with bulb light fixtures, an LED sign, and busy wallpapers. Check The Canal Club out for the best vibes and poolside cocktails.

The Inn at Little Washington – Washington, VA
This American cuisine restaurant is unique with a healthy menu yet an old-world feel. Whimsical decor touches such as a rolling cow (named Faira) displaying cheeses invite guests to relax and have fun. This restaurant also works with local farmers and in 2021, Michelin awarded The Inn a Green Star for sustainability.

The interior design gives a cottage-core feel to make guests feel at home. The Inn uses a variety of bright colors to decorate the space and lights it up with natural light and a cozy fireplace. If The Inn makes you return for more, consider staying in one of its twenty-three guest rooms and suites that are sumptuous hideaways.

Matador Room at The Miami Beach EDITION – Miami Beach, FL
Inspired by its history and 1950s glamor, the menus at the Matador Room at The Miami Beach EDITION offer a delicious take on Caribbean, Spanish, and Latin and South American cuisines. The space’s original chandelier has been restored and is hung over the sunken oval dining room that is reminiscent of the glamorous supper clubs of the 1940s and 50s.

At the Matador Bar, an expansive black walnut and stone bar is the room’s centerpiece, with floor-to-ceiling windows that provide the only unobstructed view of the ocean at any hotel in Miami Beach. Black walnut-paneled walls are covered with photographs by famed French photographer Lucien Clergue that portray the art of bullfighting, while a thoughtfully crafted cocktail menu pays homage to the art of bartending. Visit the Matador Room for a rich experience filled with craft cocktails and a flavorful meal.

Josephine Estelle at the Ace Hotel – New Orleans, LA
This pretty, plant-covered restaurant is located at the Ace Hotel in New Orleans. Josephine Estelle is an award-winning osteria celebrating the marriage between Italian recipes and the bright flavors of the American South.

This restaurant is open for breakfast, lunch, dinner, and brunch. They serve a menu emphasizing seasonal local ingredients, delectable wines, and handmade pastas prepared daily. The decor here is fun and fresh. With greenery, murals, and a tall bar Josephine Estelle’s atmosphere will make you want to stay awhile.

Domingo at Canopy by Hilton – San Antonio, TX
Domingo at Canopy by Hilton located in San Antonio is a modern tribute to South Texas cuisine. They also feature a great happy hour with $5 beers, $6 cocktails, and cheap snacks! The design of this restaurant will transport you to the heart of Mexico City, with breathtaking views of the riverwalk.

The interior decor contains blends of black and white accents with bright colors like orange. This is a beautiful restaurant with an open outdoor dining space, perfect for a summer day. The details from the black and white tables to the matching booths and plates make for a lovely atmosphere.

NoMad Restaurant at The NoMad Hotel – Las Vegas, NV
The NoMad Hotel, Las Vegas offers the comfort of a European home, brought to life in the grand spirit of Las Vegas. Located in the heart of the Strip, it draws inspiration from the natural surroundings of the desert with some classic glamor of this storied city.

The NoMad Restaurant is designed with class amid a multi-story Library housing 25,000 books from David Rockefeller’s personal collection. The menu here celebrates grand, clubby mid-century dining with a bit of theater. An extensive selection of expertly prepared cocktails, rare spirits, and a vast list of wines sourced from all over the world complete the menu. If you want a fancy ambiance, or if you want a classy break from the Vegas bustling nightlife, check out NoMad Restaurant.

Cafe Boulud at The Brazilian Court Hotel – Palm Beach, FL
Café Boulud Palm Beach is located at the historic Brazilian Court Hotel and serves breakfast, lunch, dinner, and room service takeout. Since opening in 2003, Café Boulud has been a coveted dining destination in Palm Beach.

Pecky Cypress ceilings cover the in-room dining area with a shimmering bed of sea shells. Adorned with modern touches of leather, velvets, and backlit stone slabs, the dining room creates the perfect atmosphere for a mouthwatering meal. In addition to the dining room, this hotel restaurant offers a dining terrace with a view of the towering South Courtyard palm trees.

The Pink Cabana at Sands Hotel and Spa – Indian Wells, CA
In the Sands Hotel and Spa in Indian Wells, California you can find one of the prettiest hotel restaurants. The Pink Cabana is a fresh, modern take on the great Tennis and Racquet Clubs of the 50’s and 60’s in Palm Springs. Martyn Lawrence Bullard’s design team did an incredible job paying attention to detail here from the tile to the gallery wall and everything in-between this restaurant design is, well, perfect. If you’re looking for

The Pink Cabana also specializes in elevated libations. They feature unique wines from Mediterranean climates that are designed to pair with all of their culinary offerings. The Pink Cabana is a highly curated wine and spirit destination with a lovely atmosphere, we highly recommend.

Villon at Proper Hotel – San Francisco, CA
The Villon at Proper Hotel in San Francisco is designed with redefined luxury. This restaurant is a sophisticated gathering point with signature dishes, craft cocktails, and an award-winning wine list. The decor here almost makes you feel like you’re dining in the sky, with light blue walls, white fluffy lighting fixtures, and memorable detailing. You can check Villon out for any meal from weekend brunch and tea service to dinner!

The Polo Lounge at Beverly Hills Hotel – Beverly Hills, CA
Looking for old Hollywood design inspiration? We’ve got the hotel restaurant for you. Where else but the Polo Lounge could have a candy-striped ceiling and make it look effortlessly cool? Polo Lounge’s iconic room, once described as ‘Hollywood’s commissary’ has a history as fabled as Tinsel Town itself.

The Polo Lounge serves American cuisine with an Italian edge and serves up a special board worthy of intense daily investigation. You might come for the stories and the beautiful interior but you’ll come again for the food.

Cress on Oak Creek at L’Auberge de Sedona – Sedona, AZ
Nestled into the wooded bank of a meandering creek, Cress on Oak Creek immerses diners into Sedona’s natural beauty. The menu here is infused with French techniques, European influence, and local ingredients. Cress offers breakfast, lunch, Sunday brunch, a la carte dinner, and Chef’s tasting menus, all expertly paired with dynamic cocktails and a seasoned wine list.

Sedona is known for being one of the most beautiful towns in the country with its bright red rocks. This restaurant focuses on a simple design to not take away from this natural beauty. Guests enjoy the views of Oak Creek while taking delight in their tasty dinner.

La Mer at Halekulani Hotel – Honolulu, HI
On the beach at Waikiki…that’s where you’ll find me. La Mer is Hawaii’s only AAA Five Diamond and Forbes 5 Star restaurant, with spectacular views of the Pacific. La Mer’s internationally acclaimed menu features local and tropical ingredients in dishes inspired by flavors from the south of France. Here they make every effort to support local farms. Ingredients used at La Mer are sourced from across the Hawaiian islands to enhance their unique and signature flavors.

This is another hotel restaurant that keeps its interior simple so guests can focus on the beauty of the view. The decor is as elegant as a fine-dining restaurant and it has plenty of Hawaiian design accents throughout the dining room.

Le Cavalier at Hotel Du Pont – Wilmington, DE
Le Cavalier is a lively brasserie that evokes the grand European traditions with a reinvented spin. The menu is influenced by the flavors of Provence and highlights the seasonal tastes of Delaware. Le Cavalier is winning praise for its menu of French classics with modern, unexpected twists. The food is paired with a bold craft cocktail program and a natural wine list.

The design here is sophisticated and classic. With mosaic tile flooring, a large marble bar top, and arched windows, there’s plenty of inspiration to be taken here. The space is designed to be refined and equally welcoming for intimate dates, celebratory large parties, family and social gatherings, and business meetings. Personally, we don’t care about the occasion we would love to dine here!

Cabra at The Hoxton – Chicago, IL
If you’re looking for a vibrant and colorful dining experience, check out Cabra at The Hoxton in Chicago. This menu features bright, light flavors paired with rich ingredients in unexpected ways. With fun booths, a long bar, and beautiful views of the city this restaurant doesn’t miss.

The food here is just as beaming as the furniture. You can find all the different colors on your plates and pair these offerings with flavorful cocktails. When the weather permits you can also enjoy a drink on the patio! In a city that can sometimes feel grey, spice up your dining experience with some vibrance at Cabra.

1 Kitchen at 1 Hotel Hanalei Bay – Princeville, HI
This amazing hotel restaurant was founded on plant-forward, hyper-local, and sustainably sourced cuisine from the island and its surrounding waters. The menu features the best ingredients from Kaua’i’s farmers, ranchers, fishers, and growers.

Everything about this restaurant showcases its routes in Kauai. The dining room is adorned with a wealth of Native Hawaiian fibers skillfully crafted by local O’ahu artist Marques Marzan.⁠ Inspired by his island home, Marzan draws upon his knowledge of Hawaiian culture to bridge the traditions of the past with the innovations of the present.⁠

Addison at Fairmont Grand Del Mar – San Diego, CA
Addison, Southern California’s first and only three Michelin-starred restaurant in the heart of San Diego, showcases the beauty and allure of California Gastronomy. This restaurant is known for its ten-course tasting meal with wine pairings to enhance, showcasing top California vintages and newly discovered selections from around the globe.

The design of Addison matches its incredible dining experience. The dining room is classy and dimly lit to set the best ambiance possible. You can see their extensive wine offerings filling a wall. The space is clean and contemporary in the best way possible. If you’re looking for a unique fine dining experience, book a reservation at Addison today.

Chez Philippe at The Peabody – Memphis, TN
Speaking of experience, at Chez Philippe, modern American cuisine meets French presentation in four courses or a seven-course tasting menu. This restaurant is a great spot to celebrate an occasion and also offers an extensive, award-winning wine list. With formal table settings, marble pillars, and beautiful paintings this spot is just as classy as it is tasty.

A classic restaurant will always be in style and this is a prime example of classic restaurant design.

Improve your restaurant design today
The allure of hotel restaurants lies not only in their menus but also in their ambiance and design. Through these 20 exceptional examples, we’ve outlined how these establishments elevate their dining experience through design elements, leaving a lasting impression on their guests. You can do the same for your restaurant. A memorable restaurant design starts with a strong restaurant branding guide. Start crafting yours today.

Source toasttab.com

Food & Beverage

California prepares for $20 minimum wage for fast-food workers
While many workers are saying the extra $4 an hour is life-changing, some restaurants are implementing layoffs ahead of the $20 wage going into effect

California’s controversial $20 minimum wage for quick-service restaurant workers employed by companies with 60 or more locations is set to finally go into effect on Mon. April 1, after undergoing multiple revisions and pushback from the restaurant industry. Last fall, Gavin Newsom introduced and passed AB 1228, a modified compromise version of the original FAST Act, which increases the minimum wage for fast-food workers from $16 to $20, instead of the originally proposed $22 an hour.

Most recently, the legislation was clarified via assembly bill 610, which carved out some exemptions to the bill, including workers in nontraditional restaurant locations like airports, hotels, event centers, theme parks, and corporate campus cafeterias. Originally, this bill included a carve-out for restaurants that bake their own bread, like Panera, though after pushback, Gov. Newsom was pushed to clarify that Panera would be following the new minimum wage law requirements.

“California restaurants across the quick service sector are bracing for the fast-food wage hike and the tough scheduling, staffing, and pricing decisions they are forced to confront,” the California Restaurant Association said in a statement sent to NRN. “We are already seeing the cost pressures cascade throughout the restaurant industry and, indeed, beyond. Unfortunately, these challenges exasperate an already fragile small business operating environment, forcing entrepreneurs – of every stripe – to make decisions that stymie employment growth opportunities.”

Many California restaurant operators have been anticipating the cost pressures from the significant minimum wage increases and some have taken pre-emptive steps to mitigate rising labor costs. For example, in January, two California Pizza Hut franchisees laid off all delivery workers (1,200 employees in total) ahead of the legislation’s implementation, and will instead be relying on third-party delivery services.

“Pizza Hut was my career for nearly a decade and with little to no notice it was taken away,” said Michael Ojedo, a Pizza Hut delivery worker who was laid off, told The Wall Street Journal.

These layoffs were followed by a California Round Table Pizza franchisee, who similarly laid off 70 employees in April, as first reported by Business Insider. But for workers at restaurants that don’t plan to implement massive layoffs, the pay raises can make a huge difference:

“The $20 an hour raise that we won means I can better provide for myself and my family instead of worrying about tough choices between paying rent and putting food on the table,” Alberto Carte, a Jack in the Box worker in Los Angeles, told Nation’s Restaurant News. “Today marks a major step forward, but $20 an hour is just the beginning. Through the statewide Fast-Food Council and our California Fast Food Workers Union, we will continue to fight for transformational changes — including fair pay, fair hours and safe workplaces — for every fast-food cook and cashier in California.”

In order to prepare for the minimum wage changes, restaurant owners are juggling some combination of multiple solutions, including raising menu prices, freezing hiring, shortening operational hours, and implementing AI solutions. Chipotle, for example, increased prices by 3% in October and is seriously considering more pricing changes in response to AB 1228, likely in the mid-high-single-digit range, company CFO Jack Hartung said in a recent earnings call. During its Q3 earnings call, Yum Brands said of its California-based Habit Burger Grill, that the company is anticipating a $10 million operating loss impact from AB 1228.

Although menu prices will continue to inflate, restaurant operators will soon reach a saturation point where customers are not willing to continue to put up with increased prices for restaurant food, at which point other solutions may be necessary.

Contact Joanna at joanna.fantozzi@informa.com

Source nrn.com

How Quick-Service Restaurants Can Captivate Gen Z Guests
Quick-service restaurants face the tough and important challenge of meeting the changing preferences of Gen Z consumers, who have proven to be increasingly drawn to specialty dining experiences. They seek unique culinary experiences that reflect their adventurous spirit and desire for connection—something quick-service brands must keep in mind when designing their menus, store environments, and overall brand culture.

Over 25 years in the restaurant industry as a franchisee and now as the CEO of Naf Naf Grill, a pioneer in Middle Eastern cuisine, I’ve witnessed firsthand the shifting tides of consumer trends and have come to some conclusions regarding how quick-service restaurants can successfully cater to the Gen Z demographic.

Embracing Authenticity

One key strategy for quick-service restaurants to resonate with Gen Z is to embrace authenticity and heritage. Naf Naf Grill, which means “to fan the flame,” has always been more than just a restaurant—it’s an invitation for friends and family to gather and share authentic, handmade Middle Eastern meals.

In 2009, Sahar Sander, the late founder of Naf Naf Grill, opened the first location in Naperville, Illinois, driven by a passion for authentic Middle Eastern cuisine. With a focus on community and culinary excellence, Sander’s vision quickly gained momentum. Recognizing the potential for growth beyond traditional settings, Naf Naf Grill embraced a simple yet innovative operating model, catering to diverse venues like airports and nontraditional spaces.

In the era of Gen Z diners, authenticity is paramount. This observant generation craves dining experiences that evoke genuine flavors and cultural connections, which is exactly what Naf Naf Grill embodies. Over the years, Naf Naf Grill has remained true to its roots, serving the same beloved recipes crafted by Sander himself. Each dish reflects the essence of Middle Eastern cuisine, inviting guests on a flavorful journey through the region’s diverse culinary heritage.

Whether it’s the aroma of freshly baked pita bread or our hand built slow-roasted shawarma, every bite encapsulates our culinary legacy.

Social Responsibility

Social responsibility is a driving factor for Gen Z consumers as they make dining choices. They gravitate to brands that give back to the communities in which they operate, are transparent about their sourcing practices, environmental impact and make a commitment to ethical business practices. By adopting sustainable sourcing, reducing waste, and supporting local communities, quick-service restaurants can earn the trust and loyalty of socially conscious Gen Z consumers.

Embracing Simplicity

Recognizing the value Gen Z consumers place on clarity and efficiency in their dining choices, refining menu offerings can create a stress-free ordering experience. By highlighting your most cherished and iconic dishes, you can create a seamless ordering experience. This strategic approach not only enhances operational efficiency but also aligns with Gen Z’s inclination towards transparent and authentic dining experiences.

Staying Inclusive to All

Additionally, quick-service restaurants must not only recognize but exemplify the importance of inclusivity and diversity. This generation values diversity and inclusivity and expects brands to reflect these values in their marketing, hiring practices, and community engagement efforts. By celebrating diversity, fostering inclusivity, and creating welcoming spaces for all, quick-service restaurants can build strong connections with Gen Z consumers and foster a sense of belonging. At Naf Naf Grill, for example, our table is your table, and everyone is welcome to share a meal with us—no matter what you look like or where you come from.

As Gen Z consumers continue to flock to specialty restaurants in search of unique culinary experiences and authentic flavors, quick-service restaurants must adapt and innovate to remain relevant in this competitive landscape. At Naf Naf Grill, we will continue to embrace the future of dining and create memorable experiences for every guest who walks through our doors.

Greg Willman, CEO of Naf Naf Grill, has over 25 years of restaurant experience as an operator, advisor, and investor. As Co-Founder and CEO of 316 Investments, Greg was one of the first developers of Qdoba Mexican Grill and then became the largest franchisee in their system with more than 30 open restaurants. Greg was the first franchisee of Naf Naf. He’s also held senior executive roles in marketing, strategy, and business development.

Source qsrmagazine.com

Graze Craze Breaks Records in 2023
Graze Craze, the world’s leading charcuterie franchise, is celebrating 2023 as a record-breaking year of growth where it nearly doubled its brand footprint, opening 35 new locations throughout the year. The brand made entry into new U.S. states including Arizona, Arkansas, Delaware, Illinois, Missouri, Ohio, Nevada, and New Mexico, as well as launched international operations in Australia and France. The rapidly growing concept also signed 51 franchise agreements in 2023 and has plans to develop new locations in the coming years in key markets like Quebec, Southern California, and New England.

“I’m confident that 2023 will go down in our company history as a landmark year that set the stage for our future growth and success,” says Cory Hibbard, President of Graze Craze. “It was a banner year for our brand and our franchise owners were a mainstay of our tremendous performance. In keeping a curated convenience mindset, we’ve developed a winning recipe for success that will remain paramount as we continue to grow in 2024 and well beyond.”

In addition to its significant unit growth in 2023, Graze Craze also achieved notable sales success with Q4 marking its 10th consecutive quarter of positive growth, which has propelled the brand’s performance in the first two months of 2024. Graze Craze has already seen a 38% increase in comp sales for existing stores over 2023 and is on track to close out Q1 as another positive quarter.

Contributing to this growth was the brand’s ongoing commitment to menu innovation. Graze Craze introduced a new signature board to its menu in 2023, the Brunch Board, which allowed the brand to target and serve a new daypart and has become the perfect bagel-and-donut brunch alternative, well-received by customers and franchise owners alike. Graze Craze also rolled out several limited-time boards throughout 2023, including its Game Day Board in September and Holiday Board in November, the latter of which accounted for 27% of the brand’s systemwide sales in the month of December.

Looking ahead, Graze Craze will maintain its focus on providing its customers with curated convenience, offering catering and dining solutions that appeal to a variety of taste palettes and diets. The brand is on track to open 60 locations in 2024, 15-20 of which are projected to open in the first quarter alone. The brand is also accelerating its international expansion with the opening of its first store in Quebec in Canada. By year-end, Graze Craze has a goal to surpass 100+ locations and have an established footprint in five countries worldwide. With 175 total locations in its development pipeline to be opened in the next several years, Graze Craze is well-positioned for long-term and sustainable future growth.

“Graze Craze is aptly named because there is a definite craze around this concept, and our growth is a testament to that,” says Ray Titus, CEO of United Franchise Group, of which Graze Craze is an affiliated brand. “We only opened the first franchise location for this brand in 2022 and to be on track to surpass 100 locations by the end of 2024 really reinforces the viability of this franchise opportunity and the strong demand among consumers and businesses. With a record-breaking year behind us, we’re looking forward to 2024 being another year of explosive growth.”

Graze Craze is a part of the Big Flavor Brands foodservice division of United Franchise Group (UFG), the global leader for entrepreneurs with over 1600 franchises in more than 60 countries and 2500+ franchisees.

Source qsrmagazine.org

HVAC & Plumbing News

6 Ventilation Trends Taking Shape in 2024
From lingering pandemic concerns to government funding, a number of factors inside and outside the HVAC industry are shaping ventilation trends early on in 2024, according to experts at Systemair, a global Swedish ventilation company and leading manufacturer of commercial ventilation products.

“Like nearly any building product category, ventilation systems are subject to the ebbs and flows of user preferences, code requirements, and overall construction economies. And 2024 is no exception,” said Jared Smith, Regional Technology and Product Director for Systemair North America. “Systemair continues to adjust its product offerings, services, recommendations, and support strategies to help customers meet the latest demand from both their clients and outside forces.”

Here’s a look at a few ventilation trends influencing how specifiers and engineers design HVAC systems as they seek to balance indoor air quality with ever-greater energy efficiency.

Ventilation Remains Top of Mind
The COVID-19 pandemic brought more attention to improving indoor air quality overall. Though that momentum has slowed somewhat, the renewed attention remains, and it’s easier to market the importance of proper ventilation with project owners. The trend is particularly acute in the education sector, with federal Coronavirus aid packages allocated toward upgrading schools and other public buildings to improve ventilation and indoor air quality. The deadline to obligate the third and final round of the Elementary and Secondary School Emergency Relief (ESSER) funds is Sept. 24, 2024.

The Influence of the Building Economy
Some of the biggest factors impacting ventilation trends and specification revolve around slowing construction numbers tied to factors outside of our control. This most notably includes higher interest and inflation rates and ongoing labor challenges.
Office Buildings’ Dramatic Shift
As most of us know, the work-from-home trend that began during the COVID-19 pandemic caught on for many workers, and many companies have opted to let their employees stay remote full time. The impact has dealt a blow to new office construction as many existing corporate buildings remain partially empty or even entirely vacant. As a result, most of the larger-scale projects on the docket are education, healthcare, and mixed-used residential.
That said, one opportunity may emerge: Some cities are discussing the feasibility of converting vacant office buildings into multifamily housing. Should those plans come to fruition, the resulting renovations will likely include updates to and perhaps even replacement of the buildings’ existing ventilation equipment to accommodate different functionality and occupancy requirements.

Stricter Energy Codes
Building and energy codes are always a moving target, as each jurisdiction adopts codes on their own schedule and determines which parts of codes to adopt entirely. But the trajectory toward greater building efficiencies continues upward, and requirements will impact most projects at some point. Massachusetts is leading the way as the first to adopt the latest Stretch Energy Code enacted in 2023, and usually the rest of New England is quick to follow.Products like Geniox air handlers can play a key role in meeting the latest energy codes, with energy recovery systems that help balance improved indoor air quality with energy efficiency.
Climate Change Increases Need for School Air Conditioning
In some parts of the northern U.S. and Canada, schools typically haven’t needed air conditioning because temperatures only reached uncomfortable levels during summer, if at all. That’s changing due rising global temperatures caused by climate change—so much so that some schools have had to cancel classes. Schools are scrambling to find funds to add and maintain air conditioning systems, and some buildings won’t be easy to upgrade due to age or lack of ductwork. Changeair classroom units are one potential solution, providing heating, cooling, and ventilation to existing building applications.

Growing Importance of Energy Modeling and Smart Controls
As project teams seek to balance fresh air intake with energy efficiency, it’s becoming more critical than ever to look beyond just the size of a room and CFMs. Energy modeling looks into all factors that play a role, including how the space is being used, climate, usage trends, layout, and more. This helps to deliver more precise specifications and, ultimately, more efficient ventilation systems tailored to each individual project. Similarly, new smart controls are coming on board that monitor both ventilation rates and the potential energy impact of indoor air quality adjustments.
Whether design and building pros are leveraging government improvement funds for an upcoming school renovation or balancing fresh air and energy consumption in a multifamily project, Systemair is here to help. Reach out to us for product information or specification support.

For full details, visit www.systemair.net.

Source hvacinsider.com

A. O. Smith earns ENERGY STAR award
A. O. Smith announced today it has received a 2024 ENERGY STAR Sustained Excellence Partner of the Year Award from the U.S. Environmental Protection Agency. This is the company’s sixth consecutive ENERGY STAR Partner of the Year Award, and its fourth time being selected as one of a few esteemed Sustained Excellence partners. The Sustained Excellence honor distinguishes companies that have made a long-term commitment to energy management through their products or services.

“This year, A. O. Smith celebrates its 150th anniversary,” said Francois Lebrasseur, A. O. Smith business development manager, utilities. “ It’s only fitting that during this milestone year, we are recognized for our commitment to sustainability and innovation that continues to drive our business forward. We’re proud to partner with such a well-respected organization to provide our customers with cost-saving, energy-efficient solutions that push the water heating industry toward a greener future.”

Many accomplishments and collaborations led to this prestigious award, including:

The launch of A. O. Smith’s latest ENERGY STAR-certified product, the Voltex 120V Hybrid Electric Heat Pump Water Heater. The Voltex 120V model on a shared 15A or 20A circuit is the first heat pump water heater that has been made available to customers across the U.S. with no limitations on region or climate. Four times more efficient than a standard tank water heater and three times more efficient than a standard gas condensing tankless unit (according to Department of Energy test procedures and conversion rates), the Voltex 120V HPWH is specifically designed as an emergency replacement for gas water heaters with no need for electric work.

Proactively leading webinars and in-person training events, most notably in collaboration with ENERGY STAR Manufacturer Action Council (ESMAC), to educate more than 1,000 contractors and wholesalers across the country on energy-efficient water heating technology.

Educating nearly 500 contractors on heat pump technology through the introduction of new training content at A. O. Smith University using a mix of in-person and online classes.

A complete overhaul of A. O. Smith’s website that now offers an immersive and user-friendly experience with a focus on meeting the diverse needs of today’s trade professionals and homeowners, including easy-access to the rebate finder and ENERGY STAR products.

A mix of additional awards that exemplify our commitment to providing customers with reliable, efficient hot water, while also generating awareness and education around high-efficient water heaters.

A quarterly promotion for A. O. Smith’s wholesale partners and their customers, which offered incentives for contractors who purchased select HPWHs.
“I congratulate this year’s ENERGY STAR award winners for their innovation and leadership, in delivering cost-effective energy efficient solutions that create jobs, address climate change, and contribute to a healthier environment for all,” said EPA Administrator Michael S. Regan.

For more information, visit: www.hotwater.com.

Source supplyht.com

Maximize Your HVAC Business Potential: A Deep Dive into Google Business Profile Strategies
In the vast world of digital marketing, one tool stands out as a game-changer for HVAC contractors – the Google Business Profile. Imagine having a 24/7 virtual storefront that not only showcases your skills but also brings in a steady stream of local customers. In this article, we’ll explore the pivotal role of a Google Business Profile and unveil strategies to propel your HVAC business to the top of local search results.

Optimizing Google Business Profile Information
Complete Business Information: Having an online presence is one thing, but having a complete and accurate profile is the key to success. Ensure your Name, Address, and Phone Number (NAP) are consistent across all platforms. Don’t forget to update your business hours, and list ALL specific categories and services you offer.

Most HVAC businesses unknowingly only select one category – their primary category – and that is either: HVAC contractor (45%) OR Air Conditioning Contractor (18%). But, as an HVAC contractor, there are consistently 6 separate categories you should be selecting: HVAC Contractor, Air Conditioning Contractor, Heating Contractor, Air Conditioning Service Repair, Furnace Repair Service, and Mechanical Contractor.

HVAC Contractors using four additional categories hold an average map ranking of 5.2. Essentially, studies show that businesses have a better chance of improving their local rankings simply by using additional categories. Business GBPs not using additional categories have the lowest average map rankings.

Compelling Business Description: Craft a compelling business description that not only highlights your HVAC services but also seamlessly incorporates relevant keywords. Make it a narrative that resonates with potential customers, showcasing your expertise while speaking directly to their needs.

Adding High-Quality Photos: A picture is worth a thousand words, and in the HVAC business, it’s a powerful way to showcase your expertise. Share high-quality photos of completed projects to build trust. Introduce your team and provide a glimpse into your office environment to make your business more relatable. 16% of HVAC companies are missing photos from their GMB listing leaving your Google “Street View” as their first impression. Note that the average number of photos for an HVAC company GBP listing is ONLY 11!

Encouraging Customer Reviews
Requesting Reviews from Satisfied Clients: Satisfied customers are your best advocates. Implement strategies for timely follow-ups after a service call to request reviews. Make this as easy as possible for customers to do – more on this in a future article. Remember they are doing you a favor here by writing a review that will refer you to new customers 24/7/365 indefinitely into the future. Provide clear and easy instructions on how they can share their positive experiences online.

A happy customer’s testimonial is a beacon for attracting new business. Please realize the bar is not as high as you think! 50% of HVAC companies have 3 or fewer reviews on their GBP listing. The average number of reviews for an HVAC company on their GBP listing is ONLY 21 reviews!

Responding to Reviews: Engage with your audience by responding to both positive and negative reviews. Address concerns, express gratitude for positive feedback, and demonstrate your commitment to customer satisfaction. This not only builds credibility but also shows that you value your customers’ opinions.

Local SEO Strategies
Keyword Research for HVAC Services: Invest time in identifying relevant keywords that potential customers might use. Include location-specific keywords to enhance your local search presence. This strategic use of keywords is the cornerstone of a successful local SEO strategy.

On-Page SEO Optimization: Optimize your website with SEO best practices. Craft separate compelling location-specific pages that not only capture attention but also incorporate your key HVAC services and unique information about the location. These pages are the bedrock of better local ranking in Google Maps for the cities and locations you serve. Remember to use header tags effectively to organize content and infuse them with relevant keywords. Don’t just produce big blocks of text. Google and your prospective customers won’t like it and will turn to your competitors who do this well.

Local Link Building: Forge partnerships with local businesses to build a network that benefits everyone. Obtain high-quality local backlinks to enhance your website’s authority. A robust local link profile is a powerful signal to search engines that your HVAC business is a trusted local player–to go into more detail, I’ll have to cover this in another article.

Utilizing Google My Business Features
Posts and Updates: Keep your audience engaged by regularly posting updates and promotions on your Google Business Profile. Use this feature to showcase seasonal HVAC tips, creating a dynamic and informative profile that attracts potential customers.

Messaging Feature: Enable and actively manage the messaging feature to facilitate direct communication with potential clients. Provide quick and helpful responses to inquiries, ensuring that your business is responsive and customer-centric. It is all about increasing your speed-to-lead and reducing the time it takes to respond to a new business. Often the business that gets back to a new customer first, wins the business.

Appointment Link: Utilizing the appointment link feature on your Google Business Profile is crucial for an HVAC business as it not only streamlines the customer experience but also sends a positive signal to Google about your engagement and responsiveness, contributing to improved rankings. This is easy to do with most CRM, as ServiceTitan and SERA both have this functionality right out of the gate.

The integration of appointment links showcases your commitment to customer convenience, a factor Google values in determining the relevance and prominence of your business in local search results. Want to easily differentiate yourself? 88% of HVAC companies are not using the appointment link on their GMB listing.

Monitoring Analytics and Insights
Tracking Performance Metrics: Leverage analytics tools to track key performance metrics. Monitor impressions, clicks, and conversions to understand user interactions. Use this data to refine your strategies and focus on what resonates most with your audience.

Making Informed Adjustments: Adapt your strategies based on insights derived from analytics. Stay updated with Google algorithm changes and adjust your approach accordingly. This agile mindset ensures that your HVAC business remains at the forefront of local search results.

Conclusion
In conclusion, the journey to Google Business Profile success is a dynamic and ongoing process. By implementing the strategies outlined in this comprehensive guide, HVAC contractors can transform their online presence, improve local search visibility, and ultimately attract more customers to their services. Remember, success in the digital landscape requires consistent monitoring, adaptation, and a commitment to delivering exceptional service. Elevate your HVAC business today – your local community is waiting to discover the HVAC experts they can trust.

Source achrnews.com

Controls Engineering & IoT

LG Electronics Invests $60M In Fellow Robot Maker
The California-based manufacturer will look for new product applications and territories.

Redwood City, Calif.-based Bear Robotics—a past Kitchen Innovations recipient that manufactures hospitality-geared robots—has completed a $60 million Series C funding round led exclusively by LG Electronics.

With the new cash infusion, Bear Robotics aims to enter new territories as well as target “emerging markets” like smart warehousing and supply chain automation, states a March 12 press release. As such, the maker’s next-generation products are expected to feature autonomous navigation systems and adaptive learning algorithms.

“Our partnership with LG goes beyond funding; it’s a strategic alliance that boosts our mission to enhance efficiency and productivity in sectors ripe for innovation,” says John Ha, CEO of Bear Robotics. “Capitalizing on our success in the hospitality sector, we are now expanding our technology’s horizon, customizing our solutions to meet the unique demands of smart warehousing and supply chain automation, and setting new benchmarks for what our robots can achieve in diverse environments.”

Lee Sam-soo, chief strategy officer at LG Electronics, further notes that the investment “will help secure a leading competitive edge for LG and Bear Robotics in the service robotics domain. We are committed to evolving our robot business as a key growth engine, exploring various opportunities through the integration of cutting-edge technologies such as Embodied AI and robotic manipulation.”

DoorDash hires leaders from Standard AI to help grow its AI voice product
Standard AI’s CEO and co-founders are joining the delivery company as it makes a bigger push into artificial intelligence.

DoorDash is making a big push into artificial intelligence.

The restaurant delivery provider is hiring several leaders from tech firm Standard AI to help develop its AI voice ordering system, according to a Bloomberg report that was confirmed by DoorDash.

Standard AI CEO Jordan Fisher and co-founders Brandon Ogle and Daniel Fischetti are joining DoorDash, along with members of Standard’s engineering team, the company said.

San Francisco-based Standard AI was founded in 2017 and specializes in AI-powered computer vision for retailers. It has earned the stamp of approval of marquee VC firms like SoftBank and Y Combinator.

DoorDash will apparently look to Standard’s brain trust for help in growing a white-label AI bot that can take orders over the phone for chain restaurants. The company said it was talking to a number of medium and large brands about using the technology, including pizza chains.

DoorDash announced the AI voice initiative in August. It began developing the system after learning that 1 in 5 consumers prefer ordering takeout by calling the restaurant, but that nearly half of those calls go unanswered.

The voicebot is designed to solve that problem as well as make recommendations that could boost check sizes and allow customers to easily reorder past meals.

AI voice has become an intriguing prospect for restaurants looking to ease their labor costs. Some chains have installed it on the phone lines while others are using it to take drive-thru orders. But the learning curve for the AI models remains steep, and the technology has yet to fully take hold in restaurants.

DoorDash, which has evolved from a delivery company into a tech provider in its own right, is apparently planning to make a serious run at the market.

“I think it has a lot of promise for making the consumer experience, shopping experience, a lot easier as well by reducing friction,” CEO Tony Xiu told analysts on an earnings call in May. “So I think you should expect a lot of fun things to come in the future, and we’ll be a big part of that.”

Source restaurantbusinessonline.com

Panera Bread digital channels suffer national outage
Panera Bread’s digital channels have been knocked down by an unexplained outage that began over the weekend.

The fast-casual chain’s website and app have been down since Saturday morning, which was first reported by the Silicon Valley Daily. Stores are open, but only for ordering at the register. Even kiosks in units were down and remained out of action on Monday.

The chain’s website says, “We’re working on it. Ovens are warm, bread is baked and our team is ready to serve you in our bakery cafes.” The app says the brand is conducting “essential system maintenance and enhancements.”

Company officials, however, did not respond to questions about the outage, and workers in units say they have been given no explanation.

At the register, guests who said they are members of the Unlimited Sip Club, the chain’s subscription program, were handed cups for free drinks, but workers had no way to check subscriptions or access the loyalty program.

Reddit posts indicate the outage has impacted catering and gift cards, as well. But it appeared third-party delivery orders were still coming in to units.

Some workers on Reddit question why the stores remained open, saying there hasn’t been “a single peep from corporate on when we are getting a fix.” Some have speculated, without evidence, that a cyberattack is to blame.

The outage comes as the chain prepares for what the company has described as the biggest menu transformation in its history.

The “new era” menu is not expected to launch until April 4, but some units in California were closing early Monday for staff training in preparation for the rollout.

System outages are becoming a more regular occurrence in chain restaurants with the growing reliance on digital channels.

Earlier this month, McDonald’s was hit with a technology outage that impacted some global markets outside the U.S. The problem was blamed on a third-party provider’s configuration change.

Golden Corral suffered a data breach earlier this year. Last year, roughly 300 Yum Brand units in the U.K. had to close temporarily following a ransomware attack. And both Wendy’s and Five Guys have been targeted with class-action lawsuits following data breach incidents in recent years.

UPDATE: As of Tuesday morning, Panera Bread’s website was back up and the app was offering partial services, but it appeared the loyalty program was still not functioning. The company has not offered any explanation for the outage.

Source restaurantbusinessonline.com

Jan/San and Disposables

Kruger Products increases production of facial tissues in Quebec
Kruger Products is expanding production of its Scotties facial tissues at its Richelieu plant in Gatineau, Quebec. Through an expansion project involving a total investment of $14.5 million and the creation of 16 new jobs, Kruger Products inaugurated a new facial tissue converting line at the plant in November 2023. This new addition will allow for a 25 percent increase in facial tissue production.

The announcement was made in the presence of Christopher Skeete, Quebec Minister of Economy; Suzanne Tremblay, Member of the National Assembly for Hull; and Michel Manseau, senior vice president and general manager, consumer products – Canada, Kruger Products.

“I congratulate everyone who contributed to the installation of our new converting line at the Richelieu plant, on time and on budget. Ultimately, our recent investments and our new converting line in Gatineau will allow us to increase our facial tissue capacity by 2.2 million cases per year by providing high quality products and a diverse capacity to respond to the increased demand seen in the North American market.” said Manseau.

In addition, as part of the project, another component will be implemented at Kruger’s Laurier plant, also in Gatineau, where new equipment will be responsible for collecting tissue production waste. With a focus on the circular economy, this waste will be recycled for the manufacture of value-added projects. This component is expected to be completed by June 2025, and will enable the Laurier and Richelieu plants to increase their productivity.

Kruger Products received a $7.27 million loan under Investissement Québec’s ESSOR program to carry out this project.

Source tissueonlinenorthamerica.com

Andrew Silvernail appointed CEO of International Paper
International Paper (NYSE: IP) has announced that its board of directors has selected Andrew Silvernail as chief executive officer (CEO), following an extensive evaluation process. Effective May 1, 2024, Silvernail will take over the position from Mark Sutton, who had previously announced the final phase of the CEO succession process. Sutton will continue to serve as chairman of International Paper’s Board of Directors to ensure a smooth and successful transition.

With a two-decade track record of leading companies in the manufacturing and technology sectors, Andrew Silvernail is the new CEO of International Paper. He comes from KKR & Co, Inc, where he was an executive consultant, and previously held CEO positions at Madison Industries and other companies including IDEX Corporation, Rexnord Industries, Newell Rubbermaid and Danaher Corporation. He is also a member of the board of directors of Stryker Corporation.

Chris Connor, senior director of International Paper, said, “Andy is an experienced CEO with an extensive track record in value creation. His strategic agility, core values and drive for results align with and will enhance IP’s excellent leadership team. We are confident that he is the “Right person to build on the success achieved under Mark Sutton’s leadership.”

For his part, Mark Sutton, International Paper’s current CEO and chairman of the board, said, “The board succession process was comprehensive and I am confident that Andy’s experience, combined with the industry expertise of our senior leadership team, will amplify the company’s success in the future. It has been a privilege to work with the IP team for the past 40 years and to lead the company for the past decade; I am incredibly proud to be IP.”

Finally, Andy Silvernail, CEO-elect of International Paper, stated “I am honored and proud to be part of International Paper, a strong and resilient company and a force for good in communities around the world. Many things impressed me about IP, from the customers who rely on its core products to the core values that drive its culture and its extraordinary sustainability platform. Thanks to Mark’s leadership, the company is well positioned for growth and I’m excited to be part of what’s next for International Paper.”

Source tissueonlinenorthamerica.com

Clorox Announces Divestment in Multiple South American Countries
Clorox announced the sale of certain wholly owned subsidiaries (collectively, “Clorox Argentina”), with operations in Argentina, Uruguay and Paraguay, to Apex Capital, a private equity fund associated with Grupo Mariposa, a 139-year old food and beverage company with operations in 16 countries, and an investment group led by Diego Barral, former senior vice president and general manager of International at Clorox. Financial terms were not disclosed.

The transaction included Clorox Argentina’s two production plants, as well as rights to certain Clorox brands in Argentina, Uruguay and Paraguay and shared intellectual property across those brands. The transaction does not include Clorox’s Latin America research and development and corporate hubs, which will remain in Argentina to support Clorox’s ongoing operations in other Latin American markets and provide transitional services to Clorox Argentina under its new ownership. Clorox Argentina’s employees, including all production staff, will remain employed by Clorox Argentina (to be renamed and operate under the name of “Grupo Ayudin”) except for employees dedicated to the R&D and corporate hubs, who will remain with Clorox under a new corporate structure in Argentina.

“This transaction supports our IGNITE strategy and our commitment to evolve our portfolio to increase our focus on our core business to drive more consistent, profitable growth,” says Chair and CEO Linda Rendle. “I would like to thank our teammates in Argentina for effectively managing the business in this dynamic operating environment. The new owners share our values and bring proven local operating experience and we believe their focus on maximizing the potential of the business will position it to deliver continued growth that benefits consumers and employees.”

Source cleanlink.com

Industry Spotlight

HR 7024–Urge Senate to vote for tax relief today!
Business tax breaks face ‘now or never’ moment in Senate

It’s crucial for your C-suite to engage their respective Senators during the next 4 weeks.

This is the message:

Please approve the Tax Relief (H.R. 7024) bill now as restaurants rely on 100% bonus depreciation and business-interest expensing to remain competitive and improve economic growth.

The mid-April period offers the best chance of passing a tax relief bill, so Senators need to hear from CEOs and CFOs now not only about how this tax relief is needed, but how failing to approve this could endanger next year’s across-the-board negotiations about the pass-through business deduction, work opportunity credit, and more.

One page explainer: Senate Must Pass HR 7024 Tax Relief for American Families and Workers Act

Source restaurant.org

Chris Kempczinski to become McDonald’s chairman
McDonald’s CEO Chris Kempczinski was named chairman of the fast-food burger giant’s board of directors on Tuesday as longtime Chairman Enrique Hernandez announced his retirement.

“After careful deliberation about the best succession plan and governance structure to carry McDonald’s forward, the board has determined this is the right moment to evolve the board’s structure, re-combining the chairman and CEO roles under Chris Kempczinski,” Hernandez said in a system message seen by Restaurant Business.

It’s the first time in 20 years that the same person has held both the chairman and CEO titles at the Chicago-based fast-food giant, since the untimely death of Jim Cantalupo in 2004.

It also highlights the rise of Kempczinski, who was suddenly elevated to the CEO role in 2019 following the firing of former CEO Steve Easterbrook. McDonald’s sales have thrived in the years since then despite the worldwide pandemic and the inflationary environment that followed.

Kempczinski, first as president of McDonald’s USA and then as the company’s CEO, has led a broad reorganization of the company and overhauled its relationship with franchisees—one that has often led to tension with operators.

But the results have generally been there: U.S. same-store sales have increased all but one quarter under his tenure and the brand has regained its status as the world’s largest restaurant chain by unit count.

“Your board has supreme confidence in Chris’ ability to bring together the chairman and CEO roles to herald in this new era,” Hernandez said in his message. “Now well into his fifth year as CEO, Chris has led the brand through moments of intense change and challenge, including the global pandemic and our exit from Russia.”

The company exited its Russia business in 2022 following that country’s invasion of Ukraine. Hernandez also highlighted the company’s “Accelerating the Arches” strategy.

It also represents the departure of Hernandez, the CEO of Inter-Con Security Systems who has been a director at McDonald’s since 1996. Hernandez stepped into the chairman’s role in May 2016.

He is also the last remaining member of the board who worked with legendary former Chairman and CEO Fred Turner, one of McDonald’s key architects. “In the time I’ve been a board member, we’ve more than doubled our restaurant count, expanded to more than 100 markets and delivered a total shareholder return of more than 2,000%,” he wrote.

To replace Hernandez, McDonald’s is nominating Kimberly-Clark CEO Mike Hsu for a seat on the board.

Miles White was named lead independent director.

In a statement, Kempczinski called Hernandez “a tremendous advisor to McDonald’s” since he joined the board. “His vision, thoughtful counsel and dedication to McDonald’s created a blueprint for us all in how we navigate change and uphold our leading position in the industry,” he said.

Kempczinski added that, as chairman and CEO, he is “committed to advancing our Accelerating the Arches strategy and continuing to deliver strong performance.”

Source restaurantbusinessonline.com

Chipotle announces a 50-for-1 stock split
The fast-casual Mexican chain is also giving general managers and longtime employees a one-time equity grant. The stock split, the company’s first in its history, will take place in June.

Chipotle’s stock value has increased so much that the company is splitting it in 50.

The Newport Beach, Calif.-based Mexican chain on Tuesday announced the first stock split in its history, a 50-for-1 split. If approved by shareholders at the company’s annual meeting June 6, it would also be one of the largest stock splits in the history of the New York Stock Exchange, the company said.

Shareholders as of June 18 will receive 50 shares for every 1 share they hold on June 25. In the process, that will cut the per-share price by 50. At $2,800, for instance, the per-share price would be about $56. The company’s value remains the same because there are more outstanding shares available for trade.

Chipotle also said that it plans to reward its general managers and employees with more than 20 years of service with one-time equity grants.

The 3,400-unit fast-casual chain has been one of the industry’s biggest success stories on Wall Street since McDonald’s spun it off in an IPO in 2006. The chain’s stock went public at $22 and doubled on the first day of trading.

A $1,000 investment in Chipotle at the IPO price is now worth $127,162.

The company’s shares have hit a series of all-time highs this year as Chipotle has generated strong sales, revenue and profitability. Same-store sales in the fourth quarter rose 8.4%, the company said in February. Restaurant-level operating margins last year were 26.2% of revenues.

“We believe this will make our stock more accessible to employees as well as a broader range of investors,” CFO Jack Hartung said in a statement.

Indeed, by pricing shares in the $50 to $60 range rather than the $2,800 range, smaller-scale investors, including many younger Chipotle customers and fans, might be able to purchase shares, not to mention employees.

As for the equity grants, CEO Brian Niccol said the grants are meant to honor general managers and longtime employees “for their hard work and dedication to Chipotle” and to provide “an additional incentive to continue delivering outstanding results.”

Source restaurantbusinessonline.com

Unsure how California’s new fast-food wage-setting process will work? Here’s a guide
With a historic change just days away for most California fast-food restaurants, the state has fleshed out how wages will be set in the new era, where employee representatives will have significant influence on what the sector’s workers must be paid. Here’s a fuller picture of how the process will work.

At the heart of the new process is the Fast Food Council, a panel that has assumed the authority previously wielded by the state legislature in setting a minimum wage. The Assembly and Senate will continue to set the pay floor for workers in other fields, but the Council now has sole responsibility for determining what a fast-food restaurant in the state must pay employees if the establishment has at least 59 sister units.

What concepts are covered?
The Council can only set the minimum wage for qualifying limited-service restaurants. However, there is widespread expectation that competition for workers will force full-service restaurants to match the wage limited-service places are mandated to offer. That threshold jumps to $20 on April 1, as required by the law establishing the Council.

What about fast-casual places?
State regulators are using an expansive definition of “limited service.” They’ve specified that the term applies to traditional quick-service places, fast-casual restaurants, beverage specialists like coffee and boba shops, ice cream parlors, doughnut shops, pretzel stands and bakeries that don’t mix and bake bread dough on-premise.

The determinants are the level of preparation and where the products sold are likely to be consumed. If more than half of an establishment’s revenues come from the sale of food items the customer has to bake, cook or reheat prior to eating, that place is exempt. A take-and-bake pizza shop is cited as an example of a grab-and-go place that would not be covered, provided that less than half its sales come from fully finished products.

The other criterion is where a place’s ready-to-eat foods are likely to be consumed. To be covered, an establishment must get at least 51% of its revenues from the sale of products that are produced “for immediate consumption,” according to state guidelines.

But “immediate consumption” is broadly defined. Specifically, state guidelines say the term applies to a customer eating “at a table inside or outside the restaurant, in their car, or as soon as they get back home or to work with their order.” Delivered and takeout fare is expressly covered under the “immediate consumption” standard.

How about ghost kitchens and virtual brands?
At Restaurant Business’ request, the body that oversees the Council, the California Department of Industrial Relations, is determining whether the Council’s wage edicts apply to ghost kitchens and virtual concepts. Under a strict interpretation of the law that created the Council, AB 1228, they may, provided the products they market are also offered by 59 other places nationwide.

How the process works
The Council consists of nine voting members, four of whom were selected as proxies for fast-food workers in the state and four that were chosen to represent employers. The ninth member was chosen from outside of the business, a setup intended in part to break any deadlock between labor and management.

Who’s setting the wage?
The current Council is composed of…

Two current employees of fast-food restaurants;
Two labor union officials;
Two franchisees, whose collective holdings include units of El Pollo Loco, Taco Bell and Arby’s;
A corporate lawyer who previously worked for Krispy Kreme;
The head of Wendy’s company operations in California;
As the neutral chairman, the chief of staff for a state senator.
The law requires the Council to meet at least every six months to consider whether an increase in the sector’s minimum wage is warranted. However, the pay floor can only be raised once a year, on Jan. 1. And it can only be raised; even if the economy should deteriorate, the mandated wage can’t go down, according to state officials.

How big of a wage increase should employers expect?

The increase cannot exceed 3.5%. If the cost of living has increased from the prior year by less than 3.5%, the Council is obligated to use that lower figure.

In a departure from what officials had said earlier about the process, county and municipal jurisdictions cannot set their own minimum wage for fast-food workers. The pay floor specifically for that sector can only be set and adjusted by the Council, according to Miles Locker, legal counsel for the office of California’s Labor Commissioner.

Workplace standards

The Council also has the authority to recommend changes in state workplace and safety regulations that apply to fast-food workers. But those requests are technically only suggestions. Agencies empowered to enforce the standards can accept or reject them as they see fit.

If the agencies decide to pursue a recommended regulatory change, they have to follow the usual practice of making a formal proposal, airing it to the public, collecting all feedback, and then adjusting the rules accordingly.

One of the underlying law’s peculiarities is the express designation that predictive scheduling requirements—mandates that employers set a worker’s schedule a certain number of days, weeks or months in advance—are beyond the Council’s purview. According to Locker, the group cannot even recommend a relevant rule or requirement.

But, he told Council members during their initial meeting, they can make suggestions in regard to what he termed “reporting time pay.” He explained that recommendations could be aired on levying a penalty on employers if they call a staff member into work and then cut their shift short.

Shaping the Council’s wage decisions

No mechanism is in place to push back on the Council’s wage decisions. What the panel decides has the force of law, according to Locker.

The only option available to fast-food employers or general members of the public is sounding off during the Council’s twice-a-year hearings on a possible wage change. AB 1228 requires that the meetings be open to the public, with an opportunity provided for input from attendees.

In addition, the law requires that the meetings move from one major population to another within the state.

What may be next
Locker also noted in speaking during the initial meeting of the Council that certain loose ends remain. For instance, there is no stipulation in AB 1228 about how far in advance employers must be notified of how much the minimum fast-food wage will rise on the next Jan. 1.

The statute does specify that the Council’s wage-setting authority expires on Jan. 1, 2029.

Source restaurantbusinessonline.com