Foodservice Equipment

The NAFEM Show’s What’s Hot! What’s Cool! Accepts Entries

Exhibitors can submit new equipment and supplies through October 11 for potential inclusion in the gallery.

NAFEM invites all contracted exhibitors of The NAFEM Show to submit an application for the What’s Hot! What’s Cool! new product gallery through October 11 at 5 p.m. CST.

Showcasing a product is free, and exhibitors can visit the show’s website HERE, click submit application and fill in their NAFEM member username and password to start the process.

The gallery will include only 75 products. Products must be new (introduced to the market after The NAFEM Show 2023) or a working prototype that’s not yet in the market, put to the test and meet at least one key value proposition: design (aesthetic impact), cost reduction (labor/time, energy, footprint, automation) and/or revenue generation.

The NAFEM Show will take place February 26-28, 2025, in Atlanta.

Source https://www.fermag.com/articles/the-nafem-shows-whats-hot-whats-cool-accepts-entries/

Ace Mart Acquires Curtis Restaurant Supply

The Texas-based dealership continues to grow, expanding its distribution capabilities and enhancing its services.

Ace Mart Restaurant Supply has announced the acquisition of Curtis Restaurant Supply, effective September 28.

Curtis has provided products and services to foodservice professionals since 1946. Based in Tulsa, Okla., the dealership ranks No. 44 on the FER 2024 Top Dealers Report.

CurtisRestaurantSupply

Jay Gulick, owner of Curtis, says in the release, “The decision to sell was a hard one. I was looking for a family owned and operated company with geographical proximity, good size and experience in getting deals done. Ace Mart checked all four of those boxes. I look forward to working with the Ace Mart team to integrate Curtis and be part of their growth plans.”

The acquisition further expands the reach of Ace Mart, headquartered in San Antonio. Curtis staff members will join Ace Mart, continuing to support their customers while benefiting from increased inventory and operational resources.

“We are thrilled to add the Curtis team to the Ace Mart family,” says Jonathan Gustafson, president of Ace Mart. “They have been serving customers for over 75 years, and their addition allows us to expand our distribution capabilities while enhancing the services and solutions we provide to our customers.”

Ace Mart ranks No. 14 in the FER report. In 2023, the dealership acquired Wichita Restaurant Supply and Big Plate Restaurant Supply, both located in Texas.

Source https://www.fermag.com/articles/ace-mart-acquires-curtis-restaurant-supply/

Marcone’s New Distribution Center Adds Access

Outside of business hours, the warehouse allows Texas technicians to return unneeded parts or pick up needed parts.

This week, parts distributor Marcone opened its new regional distribution center in suburban Dallas.

The facility allows Marcone to ensure next-day delivery to 93% of the U.S. population with next-day ground service, details a press release. It spans 200,000 square feet, and is stocked with repair parts for the commercial kitchen industry as well as plumbing and appliance parts.

Before and after hours, the distribution center offers secure locker pickup and return options for technicians who can order a part online, or leave a part for a return.

“We are pleased to streamline operations in the Dallas area with this new facility,” says Greg Fleischut, president of Marcone Appliance Parts. “Whether it’s a home refrigerator, a restaurant oven or hotel shower, each of these items are of utmost importance when they aren’t working properly. That’s why Marcone is committed to same-day order processing as a way of getting repair parts in the hands of our servicers as quickly as possible.”

The Dallas-area distribution center is one of three regional distribution centers being opened by Marcone in 2024, with the others in Calgary, Alberta and Kansas City, Mo. Comprehensively, Marcone operates out of 200 locations throughout North America.

Source https://www.fermag.com/articles/marcones-new-distribution-center-adds-access/

Tabletop and Front of House

Scent Marketing for Restaurants 101
In the competitive restaurant industry, creating a memorable and immersive experience for your patrons is key to building a loyal customer base. One method that builds brand loyalty in a way that appeals to our customers’ longing for sensory-rich experiences is through scent marketing.

What Is Scent Marketing?
Orange slices with a bottle of fragrance.
We associate the fragrance of an orange with citrus and sunshine. It is a bright, refreshing scent that adds energy and positivity to any space.
Scent marketing, also known as olfactory marketing, strategically employs smell to influence consumer behavior and is used in businesses from clothing stores to hotels. Carefully curating and diffusing ambient scents that align with a restaurant’s brand and cuisine creates memorable and sensory-rich dining experiences. Because the memory of smell is so strong, scent marketing appeals to customers’ emotions and when successful, triggers positive associations.

There are a number of methods to deploy scents into your establishments including reed diffusers, candles, sprays, mists, soap, satchels, stones, or essential oil burners. However, the intensity of specific scents should be strategically applied to create the desired ambiance and complement the restaurant’s décor and menu. The goal is for the scent to be a seamless part of the experience, without drawing too much attention.

Why Is Scent Marketing So Powerful?
An outdoor fire element.
Fire elements work well with woodsy, earthy, or spicy scents such as vetiver, sandalwood, and cinnamon.
Smells evoke emotional responses because of their direct link to the amygdala, a part of the brain associated with emotional processing. According to the Proustian Memory Effect, certain smells even have the power to unlock deeply buried memories and associated emotions. By positively associating a scent with a brand, restaurateurs create memorable emotional connections with patrons, ultimately leading to increased brand loyalty and repeat diners.

Pairing Scents With Your Culinary Style & Ambiance
Indoor greenery
Try lavender, chamomile, or eucalyptus scents to further enhance a tranquil and relaxing atmosphere.
Matching complimentary scents to your type of cuisine can be tricky. Scent marketing isn’t an exact science (yet), since the experience is so subjective. Given that, we’ll introduce some broad categories of scents. Then, we’ll offer basic guidelines about which scents compliment which cuisines.

Scent Categories
Fresh baked bread.
The aroma of freshly baked bread is a universally appealing scent that is difficult to resist.
Natural Scents: Derived from plants, flowers, fruits, and herbs, natural scents offer a refreshing, authentic, and often calming effect.

Floral Scents: Lavender, rose, jasmine, chamomile
Citrus Scents: Lemon, orange, grapefruit, bergamot
Woody Scents: Sandalwood, cedarwood, vetiver, patchouli
Herbaceous Scents: Mint, rosemary, basil, thyme
Culinary Scents: Inspired by spices, seasonings, and all things edible, culinary scents evoke cravings and enhance the perception of the food.

Spiced Scents: Cinnamon, nutmeg, ginger, clove
Baked Scents: Freshly baked bread, cookies, pastries
Roasted Scents: Coffee, cocoa, nuts, smoked sea salt
Ambient Scents: Designed to create a specific atmosphere or mood, ambient scents can range from subtle and elegant to invigorating and lively.

Relaxing Scents: Lavender, vanilla, sandalwood
Refreshing Scents: Cucumber, citrus, green tea
Invigorating Scents: Mint, ginger, citrus
Seasonal Scents: Tailored to the changing seasons, scents we associate with a particular time of year add a touch of timeliness, nostalgia, and festivity to the dining experience.

Winter Scents: Cinnamon, pine, nutmeg, ginger
Spring Scents: Fresh flowers, citrus, green tea
Summer Scents: Fruits, herbs, ocean breeze
Autumn Scents: Apple, pumpkin spice, cinnamon maple
Pairing Scents with Your Cuisine
Jasmine flowers floating in water.
Jasmine is a sensual and evocative scent.
The following scent + cuisine suggestions are based on the most common ingredients and dishes of each type. Of course, (apart from chain restaurants) every establishment is different and there are different subcategories that fall under each example listed. However, these suggestions should put you on the right path and spark some ideas for your ideal scent marketing strategy.

Cuisine Scents
Italian: basil, oregano, lavender, rosemary, sage, bergamot, nutmeg
Indian: cardamom, cloves, cinnamon, ginger, turmeric, jasmine, rose, sandalwood, vetiver, ylang-ylang, mint
Mexican: cinnamon, chili pepper, lime, clove, cilantro, orange, cedarwood
Japanese: ginger, lemongrass, sea salt, matcha, eucalyptus, yuzu, cherry blossom
Thai: coconut milk, mango, lemongrass, ginger, kaffir lime, bergamot, cinnamon, jasmine, sandalwood, ylang-ylang
Ethiopian: berbere, cardamom, coffee, vetiver, fenugreek, lemongrass, eucalyptus, sage
Brazilian: passionfruit, mango, cedarwood, sandalwood, chocolate, ginger
American: apple pie spice, cinnamon, vanilla, coffee, fresh baked bread, cedarwood
French: lavender, rosemary, white lily, fresh herbs, fresh baked bread, rose, jasmine
Steakhouse: black pepper, cedarwood, sandalwood, vetiver, bay laurel, rosemary, thyme, sage, bergamot
There are many fine scent options that feature a mix of scents to fit a theme. For example, fresh rain, clean linen, or motivational blends designed to make people feel more awake and alert. However, studies have shown that keeping it simple may be a better and more cost-effective strategy.

Scent Marketing Strategies: Choosing the Best Locations
An empty restaurant table.
Carefully selecting and applying scents in different areas of a restaurant influences the behavior, emotions, and perceptions of your guests.
As previously touched upon, scent marketing involves diffusing subtle, pleasant aromas throughout the restaurant to create an inviting and welcoming atmosphere. The specific locations where scent diffusers are placed can vary depending on the restaurant’s layout, concept, and desired effect. Here are some locations to consider:

Entrance
The first impression matters, and the scent at the entrance sets the tone for the entire dining experience. A successful welcoming scent greets guests by putting them at ease, encouraging them to linger and explore further.

Waiting Areas
For restaurants with separate waiting areas, make the time pass pleasantly for guests by choosing a relaxing scent.

Dining Area
Because guests spend the majority of their time in the main dining area, choose a subtle scent that complements the restaurant’s cuisine and ambiance.

Outdoor Areas
If the restaurant has outdoor seating, consider scents that complement the natural surroundings and connect guests to nature. Vary your scent depending on your outdoor features. For example, tailor your choice differently if your outdoor seating features a fresh herb garden vs. a smoky fire element.

Private Dining Rooms
Private dining is an intimate and exclusive experience. Therefore, tailor scents to enhance that feeling based on the occasion. For instance, a birthday party’s ambiance differs dramatically from a romantic dinner for two.

Hallways
Hallways don’t have to be bland; take advantage of this space and create some fun. A long hallway is an excellent location to continue curating a cohesive sensory journey.

Restrooms
Restrooms play a significant role in shaping a customer’s perception of the restaurant. Choose a fresh and clean scent to further a lasting positive impression.

Thinking Outside of the Box
Food with hay underneath.
Hay has a natural, earthy scent that evokes a sense of warmth, coziness, and relaxation.
Some fine-dining restaurants have taken scents to a whole new level, creating a captivating sensory journey in some beautifully unusual ways. These techniques are course-specific, and use objects to add depth of experience. They also encourage other restaurants to throw away the rule books.

Examples of unusual and wonderful objects that fine-dining restaurants have paired their courses with to further enhance the multisensory experience include the following: a piece of pine bark, inviting guests to inhale its crisp, earthy aroma; a small jar of Amazonian soil, so that guests can experience where that course was grown; smoke bubbles that release the scent of chocolate; a side or pile of hay, to invoke the scent of the countryside; scented candles, rocks, and napkins. When it comes to the restaurant industry, there is no limit to creativity.

The Power of Scent in Restaurant Branding
By strategically integrating carefully selected fragrances into the dining environment, restaurants can create memorable and immersive moments that linger long after the last bite. Scent marketing goes beyond the plate, tapping into the emotional connections tied to our sense of smell and enhancing the overall dining journey. Do you employ scent marketing in your establishment? Let us know in the comment section!

Source https://www.wasserstrom.com/blog/2023/11/30/scent-marketing-for-restaurants-101/?srsltid=AfmBOopy1J0JPCveGU7Qlv-5GnucLwC03XISLBAaxEKzlhP1w1VV06Z4

Food and drink flights take off in new directions
The viral egg flight trend on TikTok is bringing attention once again to the idea of tempting diners with a variety of small, themed tastes.

Trios of mini martinis, wine pours and craft beer samples have long been popular in restaurants and bars as a way for guests to explore a variety of tastes in one serving.

Now food and drink flights seem to be having a resurgence, with TikTok leading the charge. Egg flights have gone viral on the social media platform, pioneered by creator Alice Choi—a.k.a. Hip Foodie Mom. The Google search term “egg flight ideas” spiked 350% over the last month or so.

Basically, the flights start with halved hard-boiled eggs that are then topped with a range of ingredients, resulting in an easier-to-make version of deviled eggs that satisfies snackers. A couple of Choi’s favorite variations involve toppings of Kewpie mayonnaise, gorgonzola and balsamic glaze; that same mayo, mustard, bread-and-butter pickles and chili crisp; and Kewpie mayonnaise, kimchi, gochujang and honey. The idea is to serve three to six different halves as a high-protein snack flight.

Many of Choi’s followers see egg flights as an extension of the snacky “girl dinners” that trended on TikTok last year. And those were pretty much the next iteration of charcuterie boards.

Millers All Day, a breakfast and brunch restaurant in Charleston, South Carolina, jumped into the flights phenomenon with a Donut Flight featuring a trio of Nutella, Strawberry Cheesecake and Cookies & Cream fillings for $13. On the drinks side, the indy expanded its selection of cocktail flights with a Bloody Mary Flight ($28) including classic, garden and bacon bourbon flavors, as well as a Mimosa Flight ($32), with strawberry cucumber, mint mojito, lavender-lemonade and rosemary-grapefruit.

There’s also a more traditional wine flight featuring three rosé riffs for $23: frosé, still rosé, and sparkling rosé.

pancake flights
Snooze A.M. Eatery updated its signature Pancake Flight last month. | Photo courtesy of Snooze A.M. Eatery

Pancake Flights are a longtime differentiator at Snooze A.M. Eatery, but late last month, the daytime café chain refreshed the lineup. The Signature Flight now includes Pineapple Upside Down, Cinnamon Roll and Strawberry Shortcake Pancakes. Or diners can create their own custom flights by choosing any three pancake flavors.

The sky’s the limit for flights, and some operators are flying into those limits. Flights of french fries with dipping sauces, milkshakes, and mac ‘n cheese have all been spotted on menus. But there are two current versions that seem to have legs.

queso flight
Goat Bar and Grill serves a Queso Flight with chips. | Photo courtesy of Goat Bar and Grill

The Queso Flights at three-location Goat Bar and Grill in New Hampshire are the ideal bar snack. The queso comes in three flavors: street corn, chorizo and chili queso, served with a pile of tortilla chips. And the latte flights at Craft Coffee House in Pendleton, N.Y. offer customers an energizing way to experiment with classic and seasonal latte variations.

Source https://www.restaurantbusinessonline.com/food/food-drink-flights-take-new-directions

Food & Beverage News

Nestlé’s Nespresso launches first ready-to-drink coffee in US

The limited-edition beverage allows the brand to tap into the growing popularity of RTD offerings and further extend its reach outside of the home and office.

Nestlé’s Nespresso is moving from its signature coffee brewer to the can with its first ready-to-drink product.

The Master Origins Colombia Ready to Drink Coffee is part of a pilot program for the Nespresso platform found in millions of homes, hotels and offices around the world. The limited-edition beverage, which is only available in the U.S., is made with coffee beans and sweetened with honey from Colombia.

“As on-the-go coffee demand continues to grow in the US, we saw the opportunity to reimagine how Nespresso can elevate coffee moments for today’s consumer,” Alfonso Gonzalez Loeschen, CEO of Nespresso North America, said in a statement. “This RTD sits at the intersection of functionality and sustainability as a byproduct of our commitment to regenerative agriculture efforts to protect the future of coffee.”

The beverage will be available in select Nespresso Boutiques, online or in the mobile app, starting October 2.

Coffee is one of the world’s most popular beverages, with consumption at a 20-year high.

The National Coffee Association said last week that while the home remains the most popular place to consume the beverage, many people drink it in multiple locations. The trade group found that ready-to-drink is the third most popular way to prepare coffee (18%), with consumption more than doubling since last year.

Global revenue of ready-to-drink coffee is estimated at $36 billion in 2024 and is forecast to post a compound annual growth rate of 5.4% through 2028, according to Statista.

Nespresso was created by Nestlé in 1986 before debuting in the U.S. four years later, differentiating itself through its premium beverages and customer service. The brand thrived during the pandemic as consumers spent more time at home making their coffee and exhibiting a growing interest in specialty brews.

But increasingly consumers are on the go and looking for portable options they can bring with them. Nespresso’s roots are always likely to remain tied to its brewing platform, but its ready-to-drink launch shows the brand is looking for new ways to connect with today’s coffee drinkers.

Despite inflation and other challenges impacting the food and beverage space, Nespresso continues to perform well for Nestlé.

Last year, Nespresso posted double-digit growth in North America and grabbed market share from its competitors, with the momentum continuing into 2024. For the first half of this year, sales growth in the region eased to mid-single-digits and continued snatching business from other coffee brands.

The ready-to-drink coffee is the latest first for the nearly 40-year-old brand.

Source https://www.fooddive.com/news/nestle-nespresso-first-ready-to-drink-coffee/728129/

Alcohol-Free Beer Gaining Popularity — Even at Oktoberfest

The head brewmaster at the world’s oldest brewery has a secret.

MUNICH (AP) — The head brewmaster for Weihenstephan, the world’s oldest brewery, has a secret: He really likes alcohol-free beer.

Even though he’s quick to say he obviously enjoys real beer more, Tobias Zollo says he savors alcohol-free beer when he’s working or eating lunch. It has the same taste but fewer calories than a soft drink, he said, thanks to the brewery’s process of evaporating the alcohol.

“You can’t drink beer every day — unfortunately,” he joked last week at the Bavarian state brewery in the German town of Freising, about 31 kilometers (19.26 miles) north of Munich.

Zollo isn’t alone in his appreciation for the sober beverage. Alcohol-free beer has been gaining popularity in recent years as beer consumption shrinks.

At Weihenstephan, which was founded as a brewery in 1040 by Benedictine monks, non-alcoholic wheat beer and lager now make up 10% of the volume. The increase over the last few years, since they started making alcohol-free drinks in the 1990s, mirrors the statistics for the rest of Germany’s beer industry.

“The people are unfortunately — I have to say that as a brewer — unfortunately drinking less beer,” Zollo said Friday, the day before Oktoberfest officially started. “If there’s an alternative to have the crisp and fresh taste from a typical Weihenstephan beer, but just as a non-alcoholic version, we want to do that.”

Even at Oktoberfest — arguably the world’s most famous ode to alcohol — alcohol-free beer is on the menu.

All but two of the 18 large tents at the festival offer the drink through the celebration’s 16 days. The sober beverage will cost drinkers the same as an alcoholic beer — between 13.60 and 15.30 euros ($15.12 and $17.01) for a 1-liter mug (33 fluid ounces) — but save them from a hangover.

“For people who don’t like to drink alcohol and want to enjoy the Oktoberfest as well, I think it’s a good option,” Mikael Caselitz, 24, of Munich said Saturday inside one of the tents. “Sometimes people feel like they have more fun with alcohol, which is not a good thing because you can also have fun without alcohol.”

He added: “If you want to come and drink alcohol-free beer, nobody will judge you.”

This year marked the first time an alcohol-free beer garden opened in Munich. “Die Null,” which means “the zero” in German, served non-alcoholic beer, mocktails and other alcohol-free drinks near the city’s main train station this summer but was scheduled to close a few day before Oktoberfest opened.

Walter König, managing director of the Society of Hop Research north of Munich, said researchers have had to breed special hops varieties for alcohol-free beer. If brewers use the typical hops for alcohol-free beer, the distinct aroma gets lost when the alcohol is reduced during the brewing process.

But customers don’t care about that, König said Friday as he prepared for Oktoberfest.

“They only want to know that what they are tasting is as good as traditional beers with alcohol,” he said.

Source https://www.foodmanufacturing.com/consumer-trends/news/22921119/alcoholfree-beer-gaining-popularity-even-at-oktoberfest

How food and beverage companies can stay ahead of the changes caused by GLP-1 drugs
The following is a guest post from Bryan Radtke and Jeremy Bartlow, growth strategy experts at PA Consulting.

GLP-1 drugs — including Wegovy, Mounjaro, Ozempic and others — are revolutionizing the fight against Type 2 diabetes and obesity. These medications promise better blood sugar control and significant weight loss. With more people using GLP-1 drugs to manage their health, the U.S. food and beverage sector is feeling the tremors of a seismic shift in eating habits and consumption.

Our research into the booming global wellness economy identifies the potential impacts of GLP-1 drugs on the sector and their potential to reshape categories and consumer behaviors for years to come. Looking ahead, these weight loss drugs are on track to create the first trillion-dollar pharma giants.

Conservative projections estimate weight loss drug sales could reach $70 billion by 2035, while some estimates soar to $200 billion. In 2023, Novo Nordisk’s weight loss drug Wegovy and diabetes treatment Ozempic brought in an astounding $33.7 billion alone, with the U.S. market contributing 45% of those sales. With around 40% of American adults classed as obese, demand is rocketing — Novo Nordisk anticipates a 24% sales increase in 2024.

The bottom line? GLP-1 drugs are positioned to be game-changers. The smart move for brands and businesses is to stay ahead of the curve.

A new consumer appetite
The surge in GLP-1 drug usage is set to dramatically reshape consumer food preferences and purchasing behaviors. Reduced appetite and diminished cravings for high-fat foods may spark a shift in demand toward new, innovative options. Food manufacturers can preempt the shift by adapting their product portfolios, tweaking existing products and aggressively innovating new lines of high-protein, portion-conscious options to sate consumer appetites.

For consumers, the benefits include shedding pounds, reducing medication use and a better quality of life. The GLP-1 revolution is even beginning to impact workplace wellness, with 20% of Americans saying they would change jobs to gain medical insurance coverage for weight loss drugs. For businesses, especially in the U.S. food and beverage sector, the potential implications are significant.

As more consumers turn to GLP-1 drugs, the demand for healthier, smaller-portioned and high-protein options is set to surge. Food manufacturers can’t just observe this as a trend; it’s a call to action. GLP-1 users could cut daily calories by as much as 20%, which could mean greatly reducing or eliminating snack foods altogether.

Reformulating products to reduce sugar and calories while boosting nutritional value will be essential. New lines of GLP-1 friendly foods will rise to eye-level shelf space. Those who innovate now will have greater influence. For example, Nestle recently announced the launch of a new line of food products called Vital Pursuit, specifically targeting GLP-1 consumers.

Value pressures are already impacting U.S. fast food and chain restaurants, and the rise of GLP-1 drugs is set to throw yet another wrench into the industry’s playbook of calorie-dense options. Traditional “super-sized” offerings will still have a role, of course, but as consumers become more health-conscious, the heat will be on to mix up the menu — think healthier ingredients, smaller portions and transparent nutritional info.

Similarly, grocery retailers and convenience stores will experience changes in consumer purchasing patterns from increased GLP-1 drug usage. There will be greater demand for fresh produce, whole grains, lean proteins and other nutritious food. Grocery retailers will need to focus on healthy, pre-packaged meals and snacks to cater to GLP-1 consumers. Additionally, convenience stores may need to rethink their product assortments to include healthier grab-and-go options (fresh fruit, yogurt, salads) as fewer consumers pick up pre-packaged snacks.

Take action now to feed a better future
Companies that start planning today will be best positioned to adapt to changing consumer preferences and market shifts from GLP-1 drug usage.

Look ahead strategically
Scenario planning isn’t about predicting the future, but rather determining which decisions will register the best outcomes across several possible futures. Strategic scenario planning hypothesizes different outcomes, considering a range of uncertainties and possibilities to build proactive, adaptive approaches. This allows companies to identify opportunities and mitigate risks from minimal to massive disruption, ensuring resilience and sustained growth regardless of evolving GLP-1 market dynamics.
Dig into the data
GLP-1 consumers are changing their consumption habits across categories, with the most significant changes occurring in alcohol, sweets, salty snacks and frozen meals. By studying the consumption habits of GLP-1 users and non-users, companies can identify key product differences. In our work with clients, we’ve found consumption shifts are less about the demographics and more about the individual motivations and new habits that surround taking GLP-1 drugs. The winners will be the brands that understand these nuances to inform successful, long-term product strategies.
Explore strategic portfolio edits
Organizations can attract market share by developing high-protein foods that promote satiety and weight management. Restaurants can optimize menus to align with the nutritional needs and preferences of GLP-1 users. This will require working directly with consumer audiences and retail partners to test and validate ideas, ensuring optimization meets changing GLP-1-catalyzed needs without alienating core consumers.
Consider the whole experience
What consumers buy impacts a wider ecosystem, sparking new consumer experiences that solve problems rather than sell products. Conducting a total customer experience exercise can flag opportunities to serve GLP-1 consumers and build loyalty. For grocery retailers, this might include new tools for easier shopping, both online and in-store. For restaurants, this might be providing flexible menu options that give GLP-1 users the confidence to dine out.
Ripe for change
As GLP-1 drugs gain traction, the U.S. food and beverage sector is on the brink of a seismic shift in consumer eating habits and food spending. All businesses will need to pivot in some form, with the winners understanding and responding to the impacts quickly — both positive and negative.

Source https://www.fooddive.com/news/glp-1-drugs-cpg-food-industry/726735/

HVAC & Plumbing

New HVACR Products: September 2024

This month’s product gallery features heating, ventilation, pumps, pipe, tools, and more.

Factory-Installed HVAC Leak Detection Systems
Trane adds factory-installed leak detection systems to ducted HVAC models with more than 3.91 pounds of refrigerant charge. In addition, those systems will be equipped with building automation systems points so building engineers can use the integrated Symbio Controller to help detect and mitigate leaks. Affects IntelliPak 3 rooftop units, Axiom horizontal and vertical water-source heat pumps and Axiom vertical stack water-source heat pumps.

Trane

Redesigned Upblast Powered Roof Ventilators
Greenheck’s model CUE direct-drive and CUBE belt-drive upblast powered roof ventilators have been redesigned to include new next-generation features on fan sizes 060 to 240: removeable power pack motor/wheel assembly that makes motor replacement and servicing faster, toolless hood entry lets the motor cover be quickly removed by the push of two buttons, and lower hoodband height allows easier access to the motor compartment and serviceable components. A variety of options and accessories are available. Ideal for new or replacement fan installations for clean air, emergency smoke control, light contaminants, seismic, and high wind and hurricane applications.

Greenheck Fan Corp.

Nanobubble Generator for Scale Removal
Armstrong International launches its Nanobubble Generator, a patent-pending technology developed specifically to address mineral deposition on pipework and critical equipment within industrial process and commercial/institutional hot water systems. Existing noncondensable gases naturally present in the water are transformed into nanoscopic bubbles through a static, side stream application. The nanobubbles flow throughout the hot water system, naturally removing existing deposits and inhibiting scale formation without adding anything to the water. It has no moving parts and requires no maintenance or additional electrical inputs. Results in a cleaner, healthier hot water system, significantly improving operational efficiency and reducing equipment maintenance costs.

Armstrong International

boilerwize FPC-1000 Universal Low-Water Cut-Off
The boilerwize FPC-1000 universal low-water cut-off from Xylem brand McDonnell & Miller includes patented technology that monitors water level conditions in steam and hot water systems. The first field-configurable control that can be configured for any application, the patented self-cleaning probe minimizes scale buildup and extends recommended cleaning intervals to every five years. The metal-to-metal seal provided by the brass threads ensures leak-free installations. Wrench flats, easy access wiring and a redesigned enclosure simplify installation for any hydronic system. Tri-function button allows quick push-to-test without draining the boiler, easy selection of the desired configuration and manual reset.

McDonnell & Miller/Xylem

Preferred Cloud Remote Boiler Room Monitoring Platform
Preferred Cloud remote boiler room monitoring platform from Preferred Utilities allows facility managers, engineers and other stakeholders to monitor all equipment in their boiler rooms with security, regardless of equipment manufacturer. With data access from anywhere in the world, on any device (desktop, laptop or mobile). It provides immediate issue notification, centralized monitoring and control, historical trend analysis and efficiency optimization. The platform offers three tailored service levels: ReAct, ContAct and ProAct. Each is designed to meet specific operational needs from notification-only, to secure remote access, to advanced analytics, and more.

Preferred Utilities Mfg. Corp.

FPS NC Series Solids Handling Pumps
FPS NC Series solids handling pumps from Franklin Electric Co. are versatile wastewater transfer solutions. New 4NCH models have been added to deliver performance up to 20 horsepower. They offer increased capacity and efficiency, making them suitable for storm dewatering, commercial sewage transfer and industrial wastewater applications.

Franklin Electric Co.

TubiX S Pipe Cutter
The TubiX S pipe cutter from Knipex Tools features a minimal cutting radius for cutting pipes in confined spaces, and a QuickLock mechanism for single-handed adjustment to securely hold and clamp onto the pipe. Cuts copper and stainless steel pipe from 1/8 in. to 1 1/8 in. and a wall thickness up to 5/64 in. Pipe diameter can be preset with the scale and clipped onto the pipe. The optimized turning knob with textured thumb recess provides 20% higher torque and prevents slipping. Spring-loaded cutting wheel for quick and precise positioning; five needle bearings for easy cutting.

Knipex Tools

E6 Pro Thermography Camera
The E6 Pro thermography camera from Teledyne FLIR is designed for close-up, professional-grade mechanical, building, and electrical thermal inspection scenarios. Features include a 3.5-in. touchscreen display, a 240 × 180 thermal resolution, and built-in 5MP digital cameras and LED lamps to help users better understand their inspection area and capture visual details in low light. Users can share captured images with colleagues, partners, and clients over Wi-Fi via the FLIR Ignite Cloud software. Includes an IP54 rating, 25G-shock and 2G vibration test ratings, along with a built-in lens cap for added protection.

Teledyne FLIR

Webstone G-Series End Connections
Webstone G-Series end connections from NIBCO enable users the flexibility to create a variety of connection combinations for hydronic, plumbing, hydronic, radiant, solar and geothermal applications. These lead-free, dezincification-resistant brass valves and fittings feature G-threads and G-unions, making it easy to mix and match end connections. Available in FIP, MIP, SWT, Press, Push, F1960 PEX or F1807 PEX, in piping sizes 1/2 in. to 2 in. Includes two ball valves, two Pro-Pal Ball Drains, two pressure gauge fittings, an isolation valve, a union fitting and an end cap. Press transition bodies are also available on select products.

NIBCO

Haymaker Tankless Water Heater Descaler Kit
The Haymaker tankless water heater descaler kit from Hercules/Oatey includes solution, pump, hoses and a bucket—to remove scale and maintain optimal performance of a tankless water heater. The solution quickly and easily dissolves inorganic deposits that restrict flow to restore circulation and heat transfer efficiency. Dissolves three times the amount of scale as a gallon of white vinegar without the foul odor. The solution is citric acid-based, noncorrosive and VOC-free. Removing carbonates, sulfates, phosphates, rust, oxides and other mineral deposits, the kit is compatible with most commonly found plumbing-related materials, including PVC, CPVC, ABS, rubber, steel and most metals.

Oatey Co./Hercules

PK100 LevelSafe Pro Extension Ladder Accessory
The PK100 LevelSafe Pro extension ladder accessory from Werner features sophisticated technology that automatically adjusts the ladder to a level position upon placement. When the ladder is positioned on soft ground, its precision micro-adjust system enables users to make fine modifications without the need to lift or reposition the ladder. It can be installed up to 50% faster than other ladder leveling accessories. The no-nonsense installation is simple, straightforward and doesn’t require cutting the ladder. Works with most Werner fiberglass and aluminum extension ladders.

Werner Co.

Catalytic Hydrogen Heating System
HYTING introduces patent-pending technology using a specially developed catalyst where hydrogen and oxygen from the air react to release heat. This allows CO2-free heating across all performance ranges, even at high heating capacity requirements. As the heated air is used directly and without a heat exchanger, it can generate 37.4 kWh of thermal energy from 1 kg of hydrogen. The modular, scalable technology is offered in 10 to 300 kW heating capacity. Can be used as a primary, peak load or backup heating system; also easily retrofitted into existing ventilation systems.

HYTING

Source https://www.hpac.com/galleries/media-gallery/55140311/new-hvacr-products-september-2024?id=55140311&slide=1

Carrier Teases Futuristic, Hybrid, Battery-Backup HVAC Units

‘Super disruptive new technology’ to provide comfort, grid resiliency

Speaking at a panel discussion during Climate Week NYC, HVAC manufacturer Carrier laid out plans for a next-gen residential HVAC system that runs like a hybrid car. Designed with a battery backup, it’ll allow homeowners to charge up their HVAC when the price is low, securing them a lower utility bill and at the same time addressing grid resiliency — one of the biggest hurdles to electrification in the U.S.

THE CAPACITY CONUNDRUM

The session, called “Smart Buildings and AI: Energy Resilience to Meet Increasing Demand,” kicked off with a frank discussion about the state of the electric grid.

“The load on the grid is increasing tremendously — which is a good thing for the economy,” said Hakan Yilmaz, senior vice president and chief technology and sustainability officer at Carrier, one of the panelists on the session, which hosted by Financial Times and JLL.

But capacity must increase as well, and the built environment is a big part of the problem.

“Especially HVAC,” he said. “Our load on the grid could be anywhere from 20% all the way up to 70%-plus during the peak time in a super-hot summer day or a super-cold winter day.”

At the same time, he asserted, HVAC technology could also be the solution — although it will take going beyond efficiency increases, low-GWP refrigerants, embodied carbon, and green materials.

“Even if we bring our products to perfection in those steps, it’s not enough,” he said.

The real issue, he said, is that our built environment takes energy availability for granted.

“We plug things in, turn things on, turn the HVAC on,” he said. “We assume that electricity will be there, delivered at an affordable price. But with the stress on this grid, you may or may not be able to plug in your EV and turn on your HVAC at the same time.”

Demand-response programs aren’t the solution, either, he said, because turning off people’s thermostats or cutting the power to the HVAC creates a lot of discomfort for the homeowner — the exact opposite of what HVAC is supposed to do. Equally unsustainable is melting down servers by failing to provide cooling to data center chips.

“It’s not scalable, and it’s stagnating around 6%; people simply don’t want to give up their comfort,” he said. “So we need to do things in a very, very different way — in a more energy-defined way.”

Or, as panelist Sophia Mendelsohn, chief sustainability and commercial officer at software company SAP, put it more bluntly, “Consumption isn’t going to go down from us all agreeing to be less comfortable.”

BATTERY BACKUP

But fixing the grid is not the homeowner’s problem. They just want to set the temperature in their house to 75° and have it stay there.

What happens on the back end, Yilmaz said, can be controlled — and that’s the foundation for the new hybrid HVAC system.

“Our next-generation HR architectures will be energy-defined,” he said. “That means they’re not only going to provide comfort — uninterrupted comfort — to the homeowner, but they will also provide resiliency to the grid. Because if you don’t provide resiliency to the grid from the built environment, we will not be able to use those electrons that we take for granted today.”

Yilmaz laid out the concept for Carrier’s new units, which he called a “super disruptive new technology that we’re working on,” and the digital infrastructure that will support them.

“We’re basically integrating onboard energy storage — lithium-ion batteries — in the heart of our HVAC units,” he said.

He likened it to building a hybrid car.

HVAC units today, he explained, pull electricity from the grid whenever they need it, including during peak usage times. The battery-backup units, though, will be able to charge when the grid is running on clean energy and the price is low, so that the HVAC can then run off the battery during peak times when energy is more expensive and coming from fossil-based resources.

“This is a win-win and a scalable, economically viable concept we’re working on, because at the end of the day, the homeowner, with this technology, can avoid all the peak pricing because their HVAC unit will never run from the grid during the peak time,” he said. Meanwhile, the grid will get “full relief from thousands of millions of HVAC units” that would otherwise be running at peak time.

“And this is in addition to all the efficiency, low-GWP, and other improvements we are putting into our equipment,” Yilmaz added. “This is a truly net-zero accomplishment that everybody wins with.”

Cybersecurity protection for the residential units’ batteries, he noted, is Carrier’s No. 1 priority with the project, because operating without it could set up a disaster.

“We are architecturally building our energy solution with embedded battery into our HVAC units as fully cybersecure, because it’s discharging only one directional to drive our compressor, our HVAC unit,” he said. “It doesn’t discharge back to the grid, so it can never be hacked to destroy the grid, and it can also be used fully to stabilize the grid if something bad happens to others’ equipment.”

The batteries will drive the HVAC units for “about two hours,” Yilmaz added later during Q&A — “not indefinitely.”
“Long-term energy storage belongs to the grid or backup power, not to us. We are at the edge. We are the equipment, and we own the short-term energy storage with small increments and give the relief back to the grid.”

Just how much will this help grid capacity? Yilmaz did the math.

“Deploying our solution to around 10 million homes would be about 25 gigabyte capacity,” he said. “There’s about one-third of the additional capacity we need to build in the U.S. by 2030. So it is big, if we can scale that.”

The U.S. had 144 million homes as of 2022, according to Statista, so this number assumes Carrier’s new units are installed in about 7% of American homes.

Source https://www.achrnews.com/articles/155246-carrier-teases-futuristic-hybrid-battery-backup-hvac-units

Hydrogen: Steam Generation’s Alternative Fuel

Burning H2 to make steam can slash fuel costs while also helping to meet new carbon emissions regulations.

Today’s steam generation market is continuously reshaped by rising fuel costs and new regulations requiring carbon footprint reductions. New regulations require steam generators to reduce, and in some cases eliminate, their carbon monoxide (CO) and carbon dioxide (CO2) emissions.

The two main methods that exist to reduce CO and CO2 emissions are designed to either capture and sequester the carbon in the fuel gas or remove carbon from the fuel prior to firing. Carbon capture from the fuel is becoming the more cost-effective method. Removal of the carbon prior to firing involves reforming natural gas — mainly methane (CH4) — and capturing the carbon atom while utilizing the hydrogen (H2) atoms as a fuel source.

Capturing the carbon prior to combustion eliminates the need to outfit each boiler with costly equipment that is necessary to capture and sequester the carbon.

Fuel cost instability also factors into pushing end users to consider alternative fuel sources they may already have at their disposal, such as H2 left over from various reform- ing and refining processes. Instead of flaring or releasing this excess H2, it can be injected into the fuel gas stream to supplement the main fuel supply. Applying the proper expertise and experience, burning H2 in steam generation systems can greatly re- duce operating fuel costs while also helping to meet new carbon emissions regulations.

Burner Design Considerations
Burner designs must be evaluated for compatibility with H2 firing to ensure proper and safe operation while firing. The combustion characteristics of H2 are vastly different from those of natural gas. The flame speed in H2 combustion is approximately 5.7 feet per second, while the flame speed of natural gas is significantly slower at only 1.3 ft/s. H2 firing is also characterized by a higher stoichiometric adiabatic flame temperature of 3,960°F, while natural gas has an adiabatic flame temperature of 3,518°F. These measurements are cited from Combustion – Second Edition by Irvin Glassman (1987).

These significant differences in combustion characteristics require engineers to evaluate the materials used in burner construction and the type of burner used.

Typical burner construction is comprised of metal components and a refractory throat or tile, which require an examination to determine material suitability for H2 firing. The increased flame temperature will require the steel used for nozzle construction, throat construction, and flame stabilizers to be upgraded to a higher grade stainless or alloy capable of withstanding these elevated operating temperatures. Furthermore, the refractory used within the burner will need to be carefully evaluated and its composition modified to withstand the elevated temperatures characteristic of H2 firing.

Beyond withstanding elevated temperatures, the steel used in H2 firing burners needs to be chosen carefully to ensure it is not susceptible to hydrogen embrittlement and high-temperature hydrogen attack. Both phenomenon can prematurely degrade an improperly chosen steel, leading to early failure of the burner parts.

Beyond withstanding elevated temperatures, the steel used in H2 firing burners needs to be chosen carefully to ensure it is not susceptible to hydrogen embrittlement and high-temperature hydrogen attack. Both phenomenon can prematurely degrade an improperly chosen steel, leading to early failure of the burner parts.

Hydrogen’s flame speed, which is nearly five times that of natural gas, is a fundamental cause of concern when evaluating burner design. Burner designs that utilize lean premix, premix, or rapid pre-mix designs are not suited for a fuel stream that varies in H2 composition. As the composition of H2 increases in the fuel stream, these types of burners become more susceptible to flashback. Flashback occurs when the gas velocity exiting the burner nozzle is slower than the flame speed in a premixed application. Damage to the burner components can result when flashback occurs.

Emission Considerations
The next essential topic to understand when considering H2 firing is the impact on burner emissions. Hydrogen’s high flame propagation speed allows the combustion process to occur more rapidly than natural gas. The rapid combustion process releases the combustion energy in a small area, leading to localized elevated near-flame region temperatures, which compound the effect of the inherently high adiabatic flame temperatures on NOX emission rates.

Any region with elevated temperatures above 2,500°F is conducive to NOX formation. Field and test facility data have shown that standard low-NOX burners firing H2 typically exhibit an increase in NOX emission rates by up to a factor of 3.

Flue gas recirculation (FGR), steam injection, and/or ultra-low-NOX (ULN) burner technology are required to decrease NOX. FGR is the process that diverts a portion of the flue gas exiting the boiler (typically after the economizer) and introduces it into the combustion air supply. The combustion air supply dilutes with the spent combustion products, which lowers the peak flame temperature during combustion. Small quantities of care- fully placed steam injection can also help with polishing NOX by cooling the flame and introducing a small amount of inerting.

Staged ULN burners are another option to combat the increased NOX emissions characteristics associated with firing H2. These types of burners generally use both air and fuel staging mechanisms to decrease peak flame temperature.

Properly staged fuel increases the amount of furnace gas able to be entrained into the fuel stream prior to interacting with the air. Entraining furnace gas into the fuel stream is similar to the way FGR mitigates NOX. Properly staging air within the combustion zone delays the mix- ing of the fuel and air, stretching the combustion process over the furnace’s length. The drawn-out combustion process decreases over- all peak combustion temperatures, thereby reducing NOX formation.

Care should be taken to note the differences between staged ULN burners and premix ULN burners. As explained earlier, premix ULN burners are typically not constructed of mate- rials capable of withstanding H2 firing, nor are they able to prevent flashback while firing high H2 fuels.

The H2 content in the fuel stream also has a significant impact on CO and CO2 emissions. As H2 replaces hydrocarbons in the fuel composition, the number of carbon atoms decreases. A fuel stream composed of 100% H2 cannot generate CO nor CO2 as a byproduct of combustion due to the lack of carbon in the combustion reaction. Therefore, the higher the H2 content of a fuel, the lower the overall CO and CO2 emissions.

Here are the basic stoichiometric combustion reaction of a hydrocarbon-based fuel, natural gas, and the combustion reaction of pure H2.

Natural Gas Combustion Reaction

Equation 1: CH4 + 2(O2 = 3.76N2) = CO2 + 2H2O + 7.52N2

Hydrogen Combustion Reaction

Equation 2: 2H2 + (O2 + 3.76N2) = 2H2O + 3.76N2

Boiler Impact Considerations
Whenever a new fuel is considered for use in a boiler, a boiler impact study may be recommended to ensure there are no detriments to boiler performance. Likewise, boiler performance should be evaluated when considering H2 as a fuel source. The combustion characteristics of H2 can lead to changes in where and how radiative and convective heat transfer occurs within the boiler, which may adversely impact steam generation rate and steam temperatures.

Based on equations 1 and 2, the stoichiometric air requirement for natural gas is ~720 lbs. of air/ MMBtu, and the stoichiometric air requirement for H2 is ~560 lbs. of air/MMBtu, respectively; therefore, H2 firing needs approximately 30% less mass flow of air as compared to natural gas. Furthermore, H2 can operate with a lower excess air ratio than natural gas due to its higher flammability limit.

A lower excess air ratio further reduces the required mass flow of air as compared to natural gas. H2 firing also increases the furnace gas exit temperature (FEGT), primarily due to the higher flame temperatures.

When firing H2, the resulting mass flow reduction through the boiler, combined with higher FEGT, can adversely impact the boiler’s convective heat transfer portions, jeopardizing both steam production and steam quality. However, the addition of mass flow to the system via external FGR can mitigate concerns about higher FEGT and reduced convective heat transfer. The additional FGR mass flow lowers the FEGT and negates any adverse effects on convective heat transfer.

Instrumentation and Controls Considerations
The final topic to be considered when utilizing H2 as a fuel source is the controls and instrumentation required for safe firing. Any burn- er designed to have a varying fuel composition spanning from natural gas to high H2 content should have a fully metered combustion control system coupled with a Wobbe Index Meter or specific gravity meter in some cases.

The Wobbe Index Meter monitors the varying fuel stream composition and provides the necessary input to the control system to properly adjust the fuel/air ratio control in the combustion control system. The inability to monitor the fuel stream composition and adjust the combustion control system to those changes can lead to a potentially unsafe, fuel-rich condition.

The fuel delivery equipment upstream of the burner should also be evaluated for capacity constraints. H2 requires three times the volumetric fuel flow compared to natural gas to provide the equivalent heat release. Pipe size and engineered fuel train components must be evaluated to ensure proper operation with any fuel, especially when used in any combination with H2.

Flame detection is a critical burner safeguard and is required by all current boiler operating codes. When H2 is present in the combustion process, it generates water vapor. As the H2 content approaches 80% in the fuel stream, most flame scanners available today have difficulty distinguishing and verifying the flame due to the high level of water vapor present. Selecting the proper flame detection equipment is crucial.

Other considerations need to be analyzed to ensure the safe firing of H2 while meeting the environmental limits of the operating jurisdiction. Consultation with an experienced burner supplier who is well-versed in H2 firing is essential in securing your success.

Zeeco’s Experience
Just within the last six years, Zeeco has provided over 200 hydrogen fired burners, up to 100% capacity, on up to 100 boilers across the world. Please discuss your application needs with our Zeeco technical staff to ensure your system meets the fuel and performance requirements you have.

About the Authors

All employees of Zeeco Inc., John Guarco is technical director, boiler burners; Bob Langstine is regional sales manager, North America, (Southeastern U.S. & Eastern Canada); and Bill Gurski, director, global sales, and applications engineering.

Source https://www.hpac.com/heating/article/55141681/hydrogen-steam-generations-alternative-fuel

Controls Engineering & IoT

DoorDash to help restaurants build their own mobile apps

The service is part of the delivery company’s new Commerce Platform, a selection of new and existing digital ordering tools for restaurants.

Restaurants can now build their own mobile apps with DoorDash.

The customizable, branded apps will allow customers to order and pay, with orders appearing on the restaurant’s tablet or POS system. The apps will integrate with loyalty programs and will allow restaurants to send push notifications and promotions.

It is part of the delivery company’s new Commerce Platform, a suite of new and existing DoorDash products for restaurants.

In addition to mobile apps, the new features on the platform are:

Phone Ordering: Restaurants can route call-in orders to a call center, an AI voicebot or an automated message.

Customer Support Solutions: A customer service line that helps resolve issues with orders or other problems on the restaurant’s behalf.

DoorDash’s website indicated that these products are still under development but invited restaurants to sign up for updates.

Existing products are:

Online Ordering (formerly called Storefront): Online ordering software. Restaurants pay a per-order processing fee of 2.9% plus 30 cents.

Drive On-Demand (formerly DoorDash Drive): Allows restaurants to offer delivery via their own website/app, with orders fulfilled by DoorDash drivers. Restaurants pay a flat fee of $6.99 to $10.99 per order.

Tableside Order & Pay (formerly Bbot): Allows on-premise customers to order and pay by scanning a QR code. It costs $50 a month, plus a payment processing fee of a 2.9% plus 30 cents.

The Commerce Platform is designed to help operators grow sales and profits through their own channels, the company said. Restaurants can pick and choose the tools they want, a la carte style.

The platform continues DoorDash’s evolution from a third-party marketplace and delivery service into a one-stop shop for restaurants’ digital ordering needs.

“Our mission has always been to develop products and services that empower local merchants to succeed,” said DoorDash President and COO Prabir Adarkar in a statement.

Also on Wednesday, DoorDash announced updates to its Business Manager App for restaurants. The app debuted in 2021 and allows operators to keep tabs on their DoorDash business from their phone.

New features include quick access to payouts and sales tracking; marketing campaign managing and reporting; and a personalized homepage feed with recommended actions from DoorDash. The updates are based on feedback from restaurants.

Source https://www.restaurantbusinessonline.com/technology/doordash-help-restaurants-build-their-own-mobile-apps

No one goes to a restaurant for its technology

At the end of the day, guests are not coming to your restaurant to experience your payment system or load up the latest app release.

They’re coming to get a great burger and shake at a concept like Freddy’s Frozen Custard, for example, or to grab a beer and watch a game at Hooters (with a hula-hoop contest perhaps going on at the same time).

The goal of technology is to “find ways to make it as frictionless as possible,” said Jeff Caplan, senior vice president and CIO at Hooter’s of America, which has about 155 units.

And, when all is said and done, added Sean Thompson, vice president of information technology for the 550-unit Freddy’s, “People want stuff that just works.”

The two operators were discussing what the future of restaurant technology might look like in a session moderated by Savneet Singh, CEO of PAR Technology at the FSTEC conference in Dallas on Tuesday.

Both operators said their focus is always on both the customer and staff experience, and making it as simple as possible.

“It’s about leveraging the billions of rows of data that are flowing into our data lake every day to make sure that we’re strategically looking at our guests and ways to entice them to come back to Freddy’s another time,” said Thompson.

But that guest experience has to cross all channels, and that’s where technology tools like AI can come into play. Freddy’s, for example, has shied away from using AI voice ordering in the drive-thru, but AI can be used to, say, help prioritize orders, balancing dine-in with off premise, or help ensure drive-thru orders are accurate—all results that improve the experience.

Hooter’s has had a busy few years. The chain is growing its virtual brands, like Hootie’s Chicken Tenders, and recently launched a line of frozen appetizers for grocery retail. The chain is in the process of integrating its point of sale system with payment and loyalty.

“Those three things coming together with a pay-at-the-table experience for us is going to be tremendous,” Caplan said.

Caplan, however, said the first thing to get right is your foundation.

“Within our business, if you are running around because you’ve had hacks, because you have network downtime and things like that, you can’t do all the fun stuff,” said Caplan. “So the first thing you do is get your foundation down, make sure that you have good data. Make sure you have safe and secure data, and you don’t have to spend as much time running around playing defense.”

Because Freddy’s is a brand that appeals across multiple generations, Thompson said he tries to take a wide-angle approach to the digital experience. He compared it to the way a DJ might approach a playlist, with hits from Elvis to Chappell Roan.

The guest may just want a patty melt with pickles, and that’s what they expect. It’s up to the restaurant operator to offer that experience they expect no matter how they order it.

“You can order it in a restaurant. You can order it digitally, you can earn it, you can redeem it. All of these things just happen all together, just like a good DJ makes everything work,” said Thompson.

When asked what technology we’ll be talking about in five years, Caplan pointed to customer data platforms and bringing that into stores to give general managers a better dashboard to see what they need to know on a daily basis and track results.

Thompson said it will be whatever tech makes the working life of team members easier.

“There’s so much technology. There’s been so much change from that. The general manager at a Freddy’s from 10 years ago, five years ago and today are three completely different people,” said Thompson.

So technology that helps the drive-thru crew know they have cars backed up, so maybe it’s not the best time to ask about a customer’s day. Or maybe fryers are backed up and it’s a good time to engage more with a guest that might be kept waiting, for example.

“Let’s make sure they have the information to do what they want to do, how they want to do it, in a way that makes sense, keeps things moving forward,” said Thompson. “That kind of technology is what I’ll be looking for in the next five years.”

Source https://www.restaurantbusinessonline.com/technology/no-one-goes-restaurant-its-technology

Tech Tracker: Digital payment solutions become table stakes for restaurants

From GoTab’s new iOS payment capabilities to Ansa’s new branded digital tap-to-pay wallet, restaurant tech is finally catching up with the rest of retail

As AI-powered drive-thru lanes and automated back of house operations continue to dominate conversations about hot restaurant technologies, operators should remember to take care of the basics too. This month, GoTab and Ansa both announced new digital payment solutions that give operators options for purchasing hardware-free iOS payment capabilities and digital wallets that allow customers to just tap and go without needing to download an app, respectively.

While this might seem like the standard checkout experience these days, the restaurant industry is known for being behind the times with technology adaption, especially compared with their peers in the retail and hotel industries. So, it makes sense that foodservice tech vendors are upgrading and evolving digital payment solutions to improve restaurant guest experiences. Up-to-date digital payment solutions are becoming table stakes for restaurants these days, while tech like voice AI is still a “nice to have.” After all, you have to learn to walk before you can run.

In other tech news this month, Bite launched a hidden menu feature for kiosks, Uber is partnering with another robot delivery company, and more.

Tech Tracker rounds up what’s happening in the technology sector of the restaurant industry, including news from restaurants, vendors, digital platforms, and third-party delivery companies. Here’s a breakdown of what you need to know and why:

Ansa launches tap-to-pay digital wallet technology

White label digital wallet company Ansa announced this month the launch of Ansa Anywhere: a branded digital wallet payment solution that lets customers just tap and go without the need for downloading a separate app. The technology is integrated with Apple Pay and Google Pay and does not require operators to purchase additional hardware or navigate complex integrations.

Instead, this is what Ansa is calling a “closed loop” payment system, which simplifies the process of adding new payment options to the point of sales. Ansa Anywhere also offers stored value wallets, which lets customers pay for their food and drinks with prepaid balances and can also integrate a brand’s digital rewards program. Sophia Goldberg, CEO and cofounder of Ansa, said that while this technology is similar to other tap-to-pay tech out there, it’s meant to replace the extra step of QR codes or apps, which have become common in the foodservice industry these days.

“We wanted to figure out how to bring something to market that meets consumers where they are in terms of an easy experience, that doesn’t take months of integrations to go live,” Goldberg said. “Over half of Americans are now used to contactless payments, but what we previously saw was QR codes or codes that need to get typed in. So, we’re really proud to bring this first in the market solution that’s as easy as adding your loyalty balance to Google or Apple… it just opens up an entire world of benefits that brands and consumers can use from a digital wallet.”

The Ansa Anywhere product is white label, so that companies can easily add their own company branding to the wallet. For example, Goldberg said, Ansa partner Compass Coffee, just added a squirrel and jack-o-lantern to their digital card to make it look more seasonal.

“You want customers to want to have this in their phone,” she said.

GoTab announces new iOS payment features

POS technology company GoTab announced the launch of new iOS payment features, allowing operators to process payments on their existing Apple, Android, or Windows devices without having to purchase new hardware, except for a card reader. The system is also compatible with other receipt printers, tablets, and KDS systems.

While card readers attached to tablets have been around for a while now, GoTab says that this new technology stands out because soon, card readers won’t even be needed. Additionally, this technology is focused on the entire POS, instead of just payment processing.

“Our solution allows operators to transform any device—be it a tablet into a stationary POS or self-service kiosk, or a phone into a handheld POS,” a representative with GoTab told Nation’s Restaurant News. “This flexibility enables operators to upgrade their entire POS system and scale their operations using the devices they already own. Unlike many of our competitors, who rely on proprietary hardware or lack cloud-based solutions, our software provides a powerful, customizable system that seamlessly integrates with existing tech stacks.”

Bite creates a hidden menu feature for kiosks with Shaquille O’Neal

Shaquille O’Neal’s quick-service chain, Big Chicken, has partnered with kiosk software company, Bite, to create a secret menu for customers to discover when they’re using the kiosk in-stores.

The O’Neal Family Secret Menu — which can be accessed via an animated button on the lefthand corner of the kiosk screen — contains some unique, exclusive items like Lucille’s Sunday Dinner Combo (named after Shaq’s mother) and the Chicken Cordon Bleu Combo (containing some of Shaq’s favorite flavors).

Although this was created exclusively in partnership with Big Chicken, Bite will be offering similar customizations to other operator partners.

“We’re leading the charge on making kiosk ordering not just transactional, but a fun, integrated part of a brand’s experience,” Bite CEO Brandon Barton told NRN. “Our goal is to continually evolve our kiosk experience to meet the unique needs of each brand we work with.”

Secret menus are nothing new to the restaurant industry, but making them a part of the kiosk experience is:

“By making it kiosk-exclusive, it encourages adoption of this ordering method,” Barton said. “It also provides opportunities for upselling and increasing average check size, allows for low-risk testing of new menu concepts, and enhances the overall dining experience.”

Uber announces a new robot partnership

While Uber has previously worked with robotics companies like Serve Robotics and Nuro, the third-party delivery company is expanding its automation capabilities with Coco’s sidewalk robots, which hit the streets of Los Angeles last month.

Coco is known for its sustainable mission and fleet of 1,000 emissions-free robots.

“We’re excited to welcome Coco’s sidewalk robots on Uber Eats to enhance the delivery experience for both our merchants and customers,” Noah Zych, global head of autonomous mobility & delivery at Uber said in a statement. “As we continue to popularize robot delivery in Los Angeles, our partnership with Coco drives us another step towards a more sustainable and autonomous future for delivery.”

TouchBistro launches a labor management solution

Restaurant management platform TouchBistro announced new inventory and labor management solutions, following the acquisition of restaurant management software, Peachworks.

The inventory management tool is an ingredient tracker and recipe management platform that can help automate the process for keeping track of all items in back of the house. The labor management software, meanwhile, helps to simplify employee scheduling and team communications via one centralized platform. While similar solutions exist in the industry, TouchBistro said that their product is unique because it anticipates needs of the back of the house.

“Existing solutions in the market focus on showing operators what they need right now,” a representative for TouchBistro said. “TouchBistro’s new inventory management and labor management products take it a step further and uses that data to be able to forecast for the future — helping operators to better plan ahead for slumps or influxes in their business. This can prevent situations like over-ordering or under-staffing, helping restaurants save costs.”

Source https://www.nrn.com/technology/tech-tracker-digital-payment-solutions-become-table-stakes-restaurants

Jan/San & Disposables

ISSA and 19 Member Companies Honored as 2024 Safer Choice Partner of the Year Winners

Exciting News from ISSA!

We are thrilled to announce that ISSA, the worldwide cleaning industry association, and 19 member companies have been selected as the 2024 Safer Choice Partner of the Year recipients by the U.S. Environmental Protection Agency (EPA). This prestigious award recognizes organizations that have significantly contributed to developing and commercializing safer chemicals and products.

The Safer Choice Partner of the Year award highlights the commitment of ISSA and its members to promoting sustainable and environmentally friendly cleaning practices. By partnering with Safer Choice, ISSA and its members have demonstrated their commitment to environmental sustainability and public health. We would like to extend our sincere gratitude to all our members who have participated in the Safer Choice program and contributed to our success.

Congratulations to the following ISSA member companies:

Bona US
Church & Dwight Co., Inc.
ECOS
EnvirOx
Holloway House, Inc.
JAWS International Ltd., a Division of Canberra Corporation
Jelmar, LLC
McFadden and Associates, LLC
Rust-Oleum Corporation
Seventh Generation
Solutex, Inc.
SOZIO
Spartan Chemical Company
State Industrial Products
The Clorox Company
The Home Depot
The Procter & Gamble Company (P&G)
Verde Clean
WAXIE Sanitary Supply (BradyPlus)
This achievement is a testament to our members’ hard work and dedication and the positive impact they are making on the environment. We are proud to be associated with such innovative and committed organizations.

For more information about the Safer Choice program and the 2024 winners, please visit the EPA’s Safer Choice website.

We look forward to continuing our partnership with the EPA and our members to promote safer cleaning practices and a healthier planet.

For questions about ISSA’s efforts to promote sustainable cleaning, don’t hesitate to get in touch with ISSA Regulatory Affairs Manager Meché Ragland.

Source https://www.issa.com/industry-news/issa-19-member-companies-honored-as-2024-safer-choice-partner-of-the-year-winners/

The New Terminal One at JFK Airport Seeking New Janitorial Contract

The New Terminal One at John F. Kennedy International Airport (JFK Airport) will announce a Request for Proposal (RFP) seeking firms to provide services for a bundled facilities management contract that includes janitorial, landscaping maintenance, pest control, and related waste management services in support of New Terminal One’s operations.

Aligned with the New Terminal One’s commitment to diversity and inclusion, local (LBE), minority and women-owned business enterprises (MWBE) are strongly encouraged to participate in the RFP.

The selected partner will be responsible for providing comprehensive and high-quality janitorial and related cleaning services to ensure that the New Terminal One provides a clean, safe, and welcoming environment for customers, employees, and visitors. The chosen partner will also be responsible for landscaping, ensuring that elements inside and outside the terminal building are well-maintained, safe, and aesthetically pleasing. Pest control services will also be included, as well as ensuring waste flows and management within the facility.

The New Terminal One is a key component of the Port Authority’s $19 billion transformation of JFK Airport into a world-class gateway, which will include two new terminals, the modernization and expansion of two existing terminals, a new ground transportation center, and an entirely new, simplified roadway network. Scheduled to open in June 2026, construction of the New Terminal One is expected to create over 10,000 jobs.

In line with the New Terminal One’s commitment to an unparalleled passenger experience, the RFP seeks a provider who demonstrates an established culture of excellent customer service and a track record of providing innovative solutions for their services.

“As we create our world-class international airport terminal, keeping our facilities gleaming and welcoming as the day they opened will be our mission,” says Simon Gandy, executive vice president and chief operating officer of The New Terminal One. “We look forward to partnering with a firm that shares this vision for everyone who pass through our doors.”

All participants in the RFP must submit diversity participation plans detailing their strategy to achieve the New Terminal One and Port Authority’s goals of 30 percent MWBE and 10 percent LBE participation.

Source https://www.cleanlink.com/news/article/The-New-Terminal-One-at-JFK-Airport-Seeking-New-Janitorial-Contract–31247

IAQ Washing

Indoor air quality-washing refers to the practice of making misleading or exaggerated claims about the quality of indoor air or the effectiveness of products and services designed to improve indoor air quality (IAQ). Similar to greenwashing, IAQ washing aims to create a false sense of environmental responsibility or health benefits.

So, how can IAQ washing affect your cleaning business or organization, and what can you do about it? How can you avoid misleading IAQ claims and choose the right equipment, methods, and “IAQ story” to differentiate your services?

Avoiding IAQ washing is important to both health and business, as we each daily inhale 3,400 gallons or 25 pounds of air in 22,000 breaths, making indoor air a key path of potential exposure to pollutants compared to water and food, consumed daily at four to eight pounds and three to six pounds respectively. IAQ also impacts productivity. Lawrence Berkeley National Laboratory (LBNL) estimated the United States’ yearly return on investment (ROI) from better IAQ at US$20 billion to US$200 billion in enhanced worker performance; and that returns from IAQ improvements may exceed costs by 900%-1400%, largely through reducing triggers for asthma and other respiratory ills.

HEPA hype and vacuum cleaners
As an example of IAQ washing, some commercial vacuum cleaners are now labeled as “HEPA,” but having high-efficiency particulate absorbing (HEPA) filter media attached to the vacuum’s exhaust is not the same as achieving HEPA-level filtration.

HEPA filters are only as effective as the amount of air passing through them at a volume and speed that enables removing particles at the 99.97% of .3 microns dust capture rate (a human hair is about 70 microns in diameter). Unfortunately, some HEPA-equipped units do not achieve HEPA-level performance or proper cleaning due to the media being undersized for the application, getting clogged due to a poor pre-filter system, and/or because dust is escaping from other areas such as vacuum-body seals or at the interface between the floor and vacuum.

The Carpet and Rug Institute (CRI) provides useful guidelines for buying vacuum cleaners based on soil removal, indoor air quality, and carpet wear or “appearance retention,” and many of the vacuums receiving CRI’s Seal of Approval are non-HEPA models. Why is this important?

CRI does chamber testing of vacuum cleaners, during which the air in a chamber or closed room is measured to detect dust emissions from all parts of a running vacuum rather than just the exhaust.

Bottom line: It is the overall system that makes an effective vacuum cleaner, not just having a HEPA filter attached to the exhaust stream.

Particles vs gases—what you need to know
Airborne particles include dust, pollen, mold, smoke, bacteria, and viruses, while gases include carbon dioxide, carbon monoxide, radon, formaldehyde, or volatile organic compounds (VOCs). Depending on the type, size, distribution, exposure level of pollutants, and occupants’ vulnerability, both can have harmful impacts on the respiratory, nervous, immune, cardiovascular, and other systems.

Air monitoring—diagnosis before treatment
You can’t easily turn your customer’s facility into a controlled test chamber for particle and or gaseous emissions. But you can do the next best thing and install an active air quality monitor.

An active air quality monitor can measure indoor air quality over time and in real time from various sources and continuously through different events (cleaning, walking across floors or carpet, with the HVAC operating and not operating, etc.) in a single space, such as an office, hospital room, or classroom.

While a handheld particle counter can pinpoint a source of particles, such as from exhaust from a vacuum or air purifier, it is often better to monitor room air quality over time and in real time, as this best represents the health and cleanliness of the space in use.

Active air monitoring technology makes this possible, and some wall-mounted units can now detect particles as small as .1 microns— particulate that is deeply inhalable and may even carry viruses—exceeding HEPA criteria and perhaps meeting ultra-low particulate air (ULPA) standards (99.999% effective at .1 microns).

Some air monitors can detect gases such as carbon dioxide—serving as a proxy for indoor air quality in spaces such as classrooms—and VOCs, and enable trend analysis by uploading data to the cloud showing IAQ patterns that relate to dusting, vacuuming, disinfecting, room traffic, HVAC (heating, ventilation, and air conditioning) operation, time of day, foot traffic, and more. Advanced sensor technologies are capable of detecting airborne pathogens or germs.

Applying a medical analogy, sound diagnosis precedes effective patient treatment, making air quality monitors diagnostic tools for the cleaning “patient” or the customers’ indoor space.

Airborne pathogens—preventing infections
Airborne pathogens may cause infections in humans when carried by respiratory droplets, aerosols, and dust particles that may linger in the air for hours or days, depending on environmental conditions. They may settle on surfaces to remain infectious. Examples are COVID-19 (coronavirus disease 2019), MERS (Middle East respiratory syndrome), and SARS (severe acute respiratory syndrome). According to the “Airborne Precautions” guidelines from the U.S. National Institutes of Health (NIH), updated in March 2023, pathogens that may spread via airborne transmission include:

Adenovirus
Aspergillosis
Bordetella pertussis
Chickenpox
Enteroviruses
Influenza
Legionellosis
Measles
Mumps
Rhinovirus
Rotavirus
Smallpox
Streptococcus pneumoniae
Tuberculosis

The 99.9% fallacy
It is also common to see potentially misleading airborne pathogen kill claims in wording such as: “kills 99.9% of the germs that cause [name of disease]” implying that the product makes the indoor space healthier—which is misleading since an infectious dose will vary from person to person per the formula that Risk = Hazard x Exposure + Vulnerability. In other words, some people have better immune systems than others, so the risk of an infectious dose due to a given exposure will vary from person to person.

Also, claims are often based on controlled conditions and may cherry-pick certain organisms while ignoring other important ones.

Lastly, while adding germ-killing chemicals to the air may be the lesser of two evils, it is important to consider and balance the health impacts on workers and customers who may be inhaling these chemicals.

Telling your IAQ story
“Understanding scientific principles will help you be a more effective advocate for the quality of the air in your [or your customer’s] indoor environment,” noted author Jeff May in the book, “My Office is Killing Me.”

Telling your IAQ story may involve sharing with customers how your operation applies the latest scientific information to provide the best, healthiest service possible, perhaps customizing service offerings and tailoring the IAQ story for each customer.

For example, many people are sensitive to chemicals. A 2010 study, “A National Population Study of the Prevalence of Multiple Chemical Sensitivity,” by Stanley M. Caress & Anne C. Steinemann, found that 11.2% of Americans reported sensitivity to common chemical products, 31.1% of those had adverse reactions to fragranced products, and 17.6% had breathing difficulties and other health problems when exposed to air fresheners.

The article titled “International Prevalence of Chemical Sensitivity, Co-prevalences with Asthma and Autism, and Effects from Fragranced Consumer Products” was published in February 2019 in the journal Air Quality, Atmosphere & Health. This study, led by Anne Steinemann, investigated the prevalence of chemical sensitivity in four countries: the United States, Australia, Sweden, and the United Kingdom. This study found that:

9%, more than 61 million people, reported chemical sensitivity.
1% of those people reported health effects from fragrances.
6% of those persons lost workdays or a job the previous year due to exposure to fragrances at work.
As part of your marketing message, you could say: “Since cleaning chemicals add another potential source of contamination and health impairment to indoor spaces, we carefully manage and minimize the use of strong chemicals, especially given the prevalence of chemical sensitivity and the direct and indirect impact on costs.”

Also, your IAQ story may include sharing public health information from sources and information on the latest trends affecting customers. For example, you could mention:

The U.S. Environmental Protection Agency (EPA) notes three science-backed ways to improve IAQ: source control (stopping pollutants at the source), ventilation (introducing fresh air, exhausting stale air), and purification of the air (using filtration systems).

ASHRAE Standard 62-1981 includes an Indoor Air Quality Procedure (IAQP) that permits in-room air purifiers to complement facility ventilation requirements. This reduces the rigid requirement for air changes (e.g., five air changes per hour) and lowers related HVAC and energy costs. ASHRAE’s emphasis on the importance of localized, proximity cleaning of indoor air by extension points to the preventative impacts of proper dusting, well-filtered vacuuming, and less-chemically intensive cleaning indoors.
Lastly, provide testimonials and references from satisfied customers. One of the best ways to tell your IAQ story is to let your customers do it. Ask those who have experienced the benefits of your green cleaning and IAQ-related services to provide testimonials and references that you can use online, in brochures, or on social media. You can also ask them for reviews on online platforms where prospects can find you and learn more about your IAQ story.

The Indoor Health Council™ is available to assist cleaning service providers in developing and telling their IAQ story in a way that helps all parties while improving the health of people in indoor spaces and the economic success of businesses. Please contact Allen@indoorhealthcouncil.org for more information.

Source https://www.issa.com/articles/iaq-washing/

Industry Spotlight

Molly Liu named CEO of Starbucks China

The coffee shop giant is making its second executive change since the arrival of new CEO Brian Niccol. Belinda Wong, who had been co-CEO along with Liu, will remain as the market’s chairwoman.

Starbucks is making another major change in its c-suite, naming Molly Liu the sole CEO of its China operations.

Belinda Wong, who had been co-CEO along with Liu for the past year, will remain as chairwoman of the market.

The move is the second change in the c-suite since Brian Niccol took over as CEO earlier this month. Michael Conway, who had been CEO of Starbucks North America, announced his retirement last week.

Another move is imminent: Starbucks is planning to hire a global chief brand officer.

The China move will be closely watched given the market’s challenges of late. Starbucks has 7,300 locations there, making it the company’s second-biggest market after the U.S.

But the company’s sales have struggled there this year amid economic weakness in China and rapid growth of some locally-owned competitors that have flooded the market with a lot of stores and a bunch of cheap coffee.

Before Niccol’s hiring Starbucks said it was examining its options for the market, which could include a spinoff in some form.

Niccol in his early plan for the company said his initial focus will be on the U.S. business. But on China, he said, “We need to understand the potential path to capture growth and capitalize on our strengths in this dynamic market.”

Liu was named co-CEO of Starbucks China last year. She has worked with the company for 12 years and had previously held leadership roles in the market, such as chief operating officer and vice president of digital ventures.

“Over the past year, we have significantly up-leveled our innovation engine,” Liu said in a statement. “Our operational muscle has never been stronger, our brand power remains second to none and partner retention is at an all-time high.”

Wong is a 25-year employee with Starbucks and has led the market for the chain since 2011. The market’s store count has increased 15-fold since she took over market leadership. Wong “has built a strong foundation for Starbucks in China over the past 13 years,” Niccol said in a statement, where he praised her “entrepreneurial drive and passion for the brand and people.”

Source https://www.restaurantbusinessonline.com/leadership/molly-liu-named-ceo-starbucks-china

IHOP President Jay Johns is retiring

Johns has been head of the pancake chain for six years. He’ll be replaced by Lawrence Kim, the chief innovation officer of Yum Brands.

IHOP President Jay Johns is retiring after six years in the role, IHOP parent company Dine Brands announced Wednesday. He’ll be replaced by Lawrence Kim, chief innovation officer of Yum Brands.

Johns will step down on Jan. 6 but will remain involved with IHOP as an advisor until March. Kim will become president designee on Oct. 21 and president on Jan. 6.

Johns has been with Dine for 16 years, beginning as VP of strategic services for Applebee’s in 2009. As president of IHOP, he helped modernize the brand with digital ordering, delivery and a loyalty program and oversaw a major menu overhaul earlier this year.

“It has been an honor to lead IHOP and work alongside the hardest working team and franchisees in the industry,” Johns said in a statement. “I am incredibly proud of what we have accomplished together, and I have every confidence that Lawrence Kim will continue to drive the brand forward with passion and vision.”

Kim has been chief innovation officer of Yum, the owner of Taco Bell, KFC and Pizza Hut, for nearly four years—a period in which the company has emerged as a leader on technology. Before that, he held various marketing and tech roles at Taco Bell from 2014 to 2020.

At IHOP, he’ll focus on continuing to grow the brand, with an emphasis on innovation, guest experience and restaurant development, Dine said.

“Stepping into the leadership role of this iconic brand is a true privilege,” Kim said in a statement. “I have cherished memories of dining at IHOP with family and friends, and I’m thrilled to join this exceptional team. Together with our dedicated franchisees, we’ll work tirelessly to ensure that IHOP continues to be an integral part of family culture for generations to come.”

Glendale, Calif.-based IHOP has more than 1,800 restaurants worldwide and is the largest family-dining chain in the U.S. by sales. Domestic systemwide sales rose 5.6% last year, according to Technomic data. In its most recent quarter, same-store sales declined 1.4%.

Source https://www.restaurantbusinessonline.com/leadership/ihop-president-jay-johns-retiring

Cracker Barrel sees some early signs of a comeback

The highwayside family-dining chain is still losing customers. But the company says efforts to improve value and service are showing some results.

Cracker Barrel on Thursday reported same-store sales grew 0.4% in the company’s fiscal fourth quarter ended Aug. 2, driven entirely by higher prices as customer counts continue to fall, while earnings fell below analyst expectations.

But the highwayside family-dining chain believes it is showing progress in its comeback from a tough, post-pandemic period. Sales appeared to improve in August and into September, executives suggested on Thursday.

“We think the work we’re doing is working,” CFO Craig Pommels told analysts on Thursday, according to a transcript on the financial services site AlphaSense.

Cracker Barrel hired Julie Felss Masino to be the company’s CEO and then in May launched a massive, $700 million transformation amid steep declines in customer traffic as prior marketing efforts failed to gain traction.

The stakes for the chain are key, as longtime activist Sardar Biglari is once again launching a campaign for seats on the company’s board.

Cracker Barrel’s efforts to revitalize the chain include menu improvements, including several new offerings and limited-time offers. Some of those offers are designed to improve its value proposition, a key element given consumers have been cutting back on their dining frequency in reaction to generationally high inflation.

The company implemented a more sophisticated pricing strategy, with stores pricing based on costs at those specific restaurants along with the willingness of customers at those stores to pay higher prices.

The chain moved 150 stores into a higher pricing tier, for instance, while 70 stores moved to a lower tier. Cracker Barrel also increased prices in August. But, Masino said, “we have actually seen an improvement in our value scores” after the price hike.

Customer demographics have remained the same so far this year. Cracker Barrel has been losing lower-income customers, those making $60,000 per year or less, though Masino said it has seen some improved results from older customers.

The company has also focused on improving operations, which typically takes longer to yield results but which are key in keeping customers returning. The company invested in more labor hours to improve service. Turnover improved in the quarter. “Seat-to-eat times,” a key metric in the full-service world, improved by 7%.

“This will translate to increased visits over time,” Masino said.

The company is also working on sprucing up its restaurants. The company has remodeled 35 parking lots, updated 30 back-of-house and 30 front-of-house floors and repainted the exterior of another 30 stores last quarter and so far in the current period.

Cracker Barrel’s initial investments are targeted at areas that it believes will have the most impact on customer and employee experiences. “Store design and atmosphere are critical to the guest experience and to position us to win in the near and long term,” Masino said.

The company is also testing a lower cost remodel option in four stores, each of which have had sales and traffic growth since their remodels.

Cracker Barrel is also putting some hopes behind its loyalty program, which has 6 million members to date. Members visit 50% more often and spend 10% more when they do. Masino said that the program has provided “robust guest data and insights” so far.

“We’re excited to really understand the cohort better,” Masino said. She said the company hasn’t spent time looking at members demographically, but is “thinking about their behavioral spending and using that to test and learn ways to drive behavior.”

Source https://www.restaurantbusinessonline.com/financing/cracker-barrel-sees-some-early-signs-comeback

Chick-fil-A to Spend $100 Million on U.K. Growth Push

The brand plans to open five restaurants in the first two years.

Talk of Chick-fil-A’s international ambitions began to stir in March 2023 when CEO Andrew Cathy told The Wall Street Journal the U.S.’ third-highest earning restaurant chain would invest $1 billion to explore growth in Europe and Asia by 2025. Headed into last year, Chick-fil-A operated five franchised stores outside the U.S.—all in Toronto. It opened its first Puerto Rico restaurant in March 2022.

In the company’s 2021 year-end FDD it said it was “actively exploring” opportunities to continue franchise expansion in both, in addition to considering chances to scale “into other international locations.” In the past, Chick-fil-A has touted Asia as a “big prize” target.

Cathy, who began his CEO tenure in fall 2021, succeeding his father, Dan T. Cathy, after an eight-year run, told the WSJ Chick-fil-A would have units in five international markets come 2030.

On Wednesday, the company officially began one trail of that plan, announcing its first restaurant locations as part of a U.K.-wide expansion.

New sites in Belfast, Leeds, Liverpool, and London will mark the first locations outside of North America for Chick-fil-A (there are currently U.S., Puerto Rico, and Canada stores).

The company said it plans to open five restaurants, both licensed and locally owned and operated models, across the U.K. in the first two years.

“Serving communities is at the heart of everything we do, and we look forward to bringing Chick-fil-A’s delicious food and signature hospitality to Belfast, Leeds, Liverpool and London, and continuing our long-term investment in the U.K.,” said Anita Costello, chief international officer at Chick-fil-A, in a statement. “From job creation to supporting local causes, we are excited about the positive impact our first restaurants will have in the communities they serve.”

Overall, the company will invest north of $100 million in just the U.K. in the coming decade. The initial expansion will create roughly 400 new jobs.

Like the U.S., the owner-operator model means nearly 80 percent of local leaders own only one restaurant at an investment of about $10,000. These owner-operators set their own benefits for employees and other ground-level practices.

Chick-fil-A added it expects to serve chicken sourced from the U.K. as well as 100 percent free-range eggs raised on farms with welfare certifications.

Back in the WSJ article, Chick-fil-A noted it would take the same approach that helped it approach 3,000 domestic locations year-end 2023 and more than $21 billion in systemwide sales.

Owner-operators split profit with Chick-fil-A after paying fees and, given their aforementioned tendency to run one location, zero in on each market and community. It’s led to a fleet of small business owners who are not passive investors. These leaders are responsible for day-to-day activities, from hiring and development to connecting with guests, cultivating relationships with local organizations, and tailoring philanthropic efforts on the store level.

“We’ve always cared about the impact of our restaurants on the local communities that we serve, and we strive to positively impact areas throughout the U.K.,” added Joanna Symonds, head of U.K. operations, in a statement. “Caring for people, while delivering great food, is at the heart of our brand, and we encourage our local Owner-Operators to partner with organizations which support their local communities.”

Chick-fil-A is currently accepting “expressions of interest” for individuals who are interested in becoming an independent Chick-fil-A franchise owner-operator in the U.K. Licensing opportunities are available to licensed food service providers and self-operated food service providers in university campuses, airports, healthcare facilities, or business, and industry venues.

Additionally, Chick-fil-A will donate £25,000 to a local non-profit organization for each opening. This tradition will be introduced to all U.K. locations to support local communities, Chick-fil-A said.

The stores will also have the opportunity to participate in Chick-fil-A’s Shared Table program, which redirects surplus food to local soup kitchens, shelters, food banks, and non-profits.

Last year, Shared Table helped create more than 7 million meals in the U.S. and Canada. It’s going to be introduced U.K.-wide.

As noted, Chick-fil-A ended 2023 as the third-highest sales brand in the industry despite being far smaller—unit count wise—than much of the top 10. Only McDonald’s ($53.1 billion on 13,457 restaurants) and Starbucks ($28.7 billion on 16,346 locations) earned more than Chick-fil-A ($21.59 billion on 2,552 stores) last year. And this was also being open six days a week.

The main culprit owed to AUVs. Chick-fil-A’s drive-thru locations averaged $9.275 million, up from $8.51 million the prior year and $8.142 million the year before that. The top store made $19.094 million in 2023, which was more than the average sales take of a Cheesecake Factory, Outback Steakhouse, and Cracker Barrel, combined.

As for broader sales, Chick-fil-A exited 2023 with total revenue and income of $7,888,050,586. A year ago, it was $6,373,786,108; and $5,764,153,899 in 2021. Chick-fil-A in 2022 approached the $19 billion mark in total systemwide sales as it closed with $18.815 billion (a sizable year-over-year jump from $16.674 billion the previous calendar). The brand soared past that milestone in 2023 to $21,585,752,000.

Chick-fil-A also sped up net unit growth to 141 stores. In the past two years, it was 100 and 102, respectively.

The company has tested international waters before. Per the WSJ, it left South Africa in 2001 after failing to generate enough awareness over a five-year period (Chick-fil-A was not the brand behemoth then that it is today. Nor is social media even a comparable channel overall). A U.K. mall location debuted west of London in 2019 but closed several months later.

Executives said in 2023 they expect global Chick-fil-A openings to perform similarly to those in the U.S. They’ll target countries in Asia and Europe with stable economics, dense populations, and a demand for chicken.

Source https://www.qsrmagazine.com/story/chick-fil-a-to-spend-100-million-on-u-k-growth-push/

Stoner’s Pizza Announces Multi-Year Partnership with NHL’s Florida Panthers

Stoner’s Pizza, a fast-growing, quick-service pizza franchise, has announced a delectable 4-year partnership with the reigning NHL Stanley Cup Champions to become “The Official Pizza of the Florida Panthers.”

Stoner’s and the Panthers worked together to develop a fully branded concession area inside Amerant Bank Arena in anticipation of the 2024-2025 season. Located outside of Section 316, the new addition will give fans the opportunity to delight their taste buds with delicious pizza and indulgent half-baked cookies. A grand opening is scheduled for September 30th when the Panthers take on the Tampa Bay Lightning in their final preseason game.

“It’s an honor to become ‘The Official Pizza of the Florida Panthers’ after a historic Stanley Cup victory,” said John Stetson, CEO and Owner of Stoner’s Pizza. “As a South Florida-based Company, this is a natural partnership that will highlight our shared commitment to excellence and the community, while elevating the Stoner’s brand on a national level. Let’s Go Cats!”

During this season, Stoner’s will offer fans a “Game Day Special” where fans can use promo code “GOCATS” to receive a Buy One Get One deal on large cheese and pepperoni pizzas. The next day, Panther’s fans can use promo code “HATTRICK” and receive six free half-baked cookies with any purchase of $15 or more.

Fans can now download the Stoner’s Pizza app, available in the Apple and Google Play stores, for convenient access to their favorite menu items. Additionally, Stoner’s Pizza invites customers to join the Stoner’s Rewards loyalty program, where members can earn points on all purchases, enjoy exclusive offers, and, for a limited time, new members will receive a free Small Cheese Pizza upon enrollment.

Stoner’s Pizza is a delivery and takeout-focused concept featuring fresh, high-quality food prepared in-house daily with minimal production time, including proprietary pizza dough, sauce, and cheese blend recipes. Menu items include a variety of specialty pizzas, calzones, strombolis, hickory-smoked chicken wings made daily in-house, freshly prepared salads, and freshly baked desserts.

Stoners currently operates 48 restaurants system-wide, spanning seven states, with an additional 15 units in development.

Source https://www.qsrmagazine.com/news/stoners-pizza-announces-multi-year-partnership-with-nhls-florida-panthers/

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