Global Foodservice News – January 1, 2025

Posted December 30th, 2024

Foodservice Equipment

Hoshizaki Updates Representation in Midwest
Hoshizaki America has announced that Professional Reps will serve as its rep group in the Midwest region, effective January 1. The group will represent the manufacturer in Indiana, Kentucky, Michigan and Ohio.

“We are thrilled to join forces with Professional Reps as we continue to grow in the Midwest,” says Scott Meyer, vice president of sales at Hoshizaki, in the release. “Their vast experience, regional expertise and customer-focused approach align perfectly with our mission to deliver high-quality products and exceptional support. This partnership marks an exciting chapter in our growth journey.”

Hoshizaki also states in the release, “In this time of transition, Hoshizaki America wishes to extend its gratitude to Gabriel Group for their collaboration and contributions.”

Earlier in December, Hoshizaki shared a slew of promotions, including Steve Wright becoming its director of strategic dealers and Kelly Marincik, its senior director of strategic sales.

Source https://www.fermag.com/articles/hoshizaki-updates-representation-in-midwest/

Intelligent AI Video Surveillance Solutions Create Smarter, Safer & More Productive Plant Floors
By investing in the right AI-enabled video surveillance solutions, manufacturers can take big leaps toward improving plant floor productivity, workplace safety, compliance reporting, and supply chain efficiency.

Unplanned downtime is a killer for any manufacturer. It disrupts productivity and reduces profitability. In worst case scenarios, it can negatively impact brand reputation, total product availability or product availability timelines.

According to the International Society of Automation, unplanned downtime can cost manufacturing plants 5–20% of their annual productivity. Today’s advanced AI-enabled video surveillance solutions can play a vital role in limiting unplanned downtime.

For critical plant equipment – like broaching, drilling, laser cutting and welding machines, or conveyor belts – AI radiometric thermal cameras are an ideal solution to ensure safe temperature operating limits are not exceeded.

Temperature changes are often the earliest warning sign of current or future equipment problems. If overheating occurs, production supervisors are immediately alerted and can use the insights to perform the necessary preventive maintenance tasks before a more costly breakdown occurs, and/or leads to unplanned downtime.

In addition, this information can help maintenance professionals determine the optimal proactive equipment maintenance procedures. For example, when to schedule component and system checks, number of operation hours between fluid interval changes (lubricants, greases), and more.

Other areas of the plant floor where AI-enabled video surveillance solutions can optimize factory uptime is by identifying workload stresses for assembly workers and even manufacturing robots. While it’s easy to imagine robots working perfectly all the time, that isn’t always the case.

According to a report in the International Journal of Performability Engineering, robot system failure occurs approximately 12% of the year on average. There are varying issues that can cause failure. However, many of them can be reduced through proactive monitoring that identifies warning signs at the earliest stages.

By analyzing continuous data from sensors, AI-enabled video surveillance solutions can help prevent specific robots from being overloaded, reducing wear and tear on their mechanical parts, and the risk of failure or downtime.

A Safer Factory Floor

Properly positioned AI surveillance cameras enable manufacturers to identify real-time workplace hazards such as slip-and-fall incidents, improper lifting of heavy materials, poor handling of hazardous materials, or employees neglecting to wear Personal Protective Equipment (PPE).

Another key area where safety can be improved with the right AI video surveillance solutions is improper or unsafe forklift operations, which is one of the leading causes of workplace injuries and death.

Today, there are increasingly sophisticated and precise AI applications being developed and incorporated into intelligent surveillance cameras. This type of integrated solution can help manufacturers to better protect employees, and dramatically reduce forklift-caused accidents, compliance infractions, and costly legal expenses.

For example, Hanwha Vision recently introduced a Smart Factory solution set that combines proven video surveillance technologies with proprietary software and AI analytics to monitor every part of a forklift’s operations.

Smarter Factory Floor

If a driver is going over the pre-designated safe forklift speed limits, he/she will receive an instant notification and warning to slow down. These alerts are logged and sent to security professionals who are monitoring the factory or plant floor either onsite, or from a remote location, enabling them to always have immediate access to this important safety information.

If a forklift is parked in the wrong location, similar alarms will be triggered. Also, valuable Proximity Detection notifications can ensure that there is always a safe distance maintained between a person and a forklift, between multiple forklifts, or a forklift and a piece of equipment or structure, like tall columned shelving stacks.

Improved Compliance & Reporting
Maintaining and reporting on compliance with crucial maintenance, operating, and sustainability-related regulations, is essential for successful manufacturers. However, it’s often a time-consuming process.

By providing detailed logs and reports of monitored environments, AI-driven surveillance systems can help companies enhance their compliance efforts and simplify compliance reporting efforts. The real-time alerts help document every access attempt or unsafe action, like personnel not wearing proper personal protective equipment (PPE).

Compliance

Automated reports, with this level of transparency and accountability, enable manufacturers to accurately assess their team’s overall compliance with industry and safety regulations, and reduce time and money spent on compliance reporting efforts.

They can also help validate the effectiveness of current training efforts, or identify areas for which further training is needed.

Logistics Solutions: Simplifying Parcel Shipping & Tracking
We all know that shipping and delivery errors occur for many reasons. Packages can be lost, damaged, delayed, or stolen. They may be addressed to the wrong customer, or packed with incorrect and/or missing items.

Any of these issues can create negative attention for a brand – and, more often than not, will produce very uncomfortable customer experiences. Manufacturers like Hanwha Vision, have been creating new options to support advanced logistics automation, integration, and reporting.

They cover every part of inbound and outbound package delivery, receiving, handling, shipping, and tracking, quickly matching videos with work history and helps operators respond effectively to customer claims for errors, omissions, or damage throughout the packing process.

Logistics

Edge-based AI cameras can oversee the safety of dock loading and unloading, helping operators to minimize hazards and easily document and report on compliance with all safety and industry regulations.

For manufacturers, making every second count is essential. Lost productivity kills profitability. Poor safety practices and outdated security technologies invite danger in the form of intruders and bad actors who may steal your valuable equipment, pose threats to employee safety, and/or disrupt your operations in other unforeseen ways.

By taking advantage of cutting-edge AI-powered surveillance technologies, manufacturers can better protect their people, facilities and equipment, ensure compliance with demanding regulations, and maximize productivity across their operations.

Source https://www.foodmanufacturing.com/facility/blog/22924170/intelligent-ai-video-surveillance-solutions-create-smarter-safer-more-productive-plant-floors

Middleby’s SWOT analysis: restaurant equipment maker’s stock faces growth hurdles
The Middleby (NASDAQ:MIDD) Corporation (NASDAQ:MIDD), a leading player in the U.S. Machinery & Construction sector, has been navigating a challenging landscape marked by recent sales misses and organic growth hurdles. Despite these obstacles, the company has demonstrated resilience through strong margin performance and growing order momentum across its strategic business units. This comprehensive analysis examines Middleby’s current position, future prospects, and the factors influencing its stock performance.

Financial Performance and Market Position
Middleby’s recent financial performance has been a mixed bag, with the company facing headwinds in organic growth while maintaining robust margins. The third quarter of 2024 saw a sales miss led by the commercial segment, though the company maintained a healthy gross profit margin of 37.9%. Trading at a P/E ratio of 18.6x and generating $3.87 billion in revenue over the last twelve months, Middleby demonstrates resilient financial metrics despite challenges. This performance underscores the company’s ability to manage costs effectively even in the face of revenue challenges.

The company’s market capitalization stood at approximately USD 7.76 billion as of August 2024, reflecting its significant presence in the industry. However, Middleby’s stock has been trading below analyst price targets, suggesting potential undervaluation according to some market observers.

Earnings per share (EPS) estimates for the fiscal year 2024 and 2025 stand at 9.59 and 10.93, respectively, indicating expectations of continued profitability and growth. These projections, however, must be viewed in the context of the company’s recent performance and broader market conditions.

Segment Analysis and Growth Prospects

Middleby operates across multiple strategic business units, with its commercial and residential segments playing crucial roles in its overall performance. The commercial segment, which has been a primary driver of the company’s business, experienced challenges in the third quarter of 2024, leading to the aforementioned sales miss. However, the residential segment has shown promising developments, with margins reaching double-digit levels, a significant improvement that could bolster the company’s financial health moving forward.

Order momentum has been a bright spot for Middleby, with each strategic business unit reporting increases of more than 9% quarter-over-quarter in the second quarter of 2024. This trend, if sustained, could signal a return to positive growth in the latter half of the year, potentially reversing the recent organic growth challenges.

Industry Trends and Market Dynamics
The restaurant industry, a key market for Middleby’s products, is showing signs of accelerating unit development. Large public restaurant operators have indicated in their second-quarter commentary that they remain committed to long-term unit development targets. This trend is expected to gain momentum in the second half of 2024 and continue into 2025, potentially providing a tailwind for Middleby’s growth framework.

The acceleration in restaurant unit development is particularly significant for Middleby, as it could drive demand for the company’s commercial kitchen equipment and solutions. As restaurant chains expand, the need for efficient, high-quality kitchen equipment is likely to increase, presenting opportunities for Middleby to capitalize on this industry trend.

Future Outlook and Strategic Positioning
Looking ahead, Middleby’s prospects appear cautiously optimistic. The company is expected to benefit from the reaccelerating growth in the restaurant industry, coupled with its own improving order momentum. Analyst consensus maintains a moderate buy recommendation, with price targets ranging from $134 to $165, suggesting potential upside. Want deeper insights? InvestingPro subscribers have access to over 30 additional financial metrics and exclusive analysis. The anticipated return to positive growth in the second half of the year, driven by four consecutive quarters of order momentum, could mark a turning point for the company’s organic growth challenges.

Margin performance remains a key strength for Middleby, with the company consistently delivering margins above expectations across its strategic business units. The improvement in residential margins to double-digit levels is particularly noteworthy, as it demonstrates the company’s ability to enhance profitability in diverse segments of its business.

However, Middleby must navigate the competitive landscape carefully. The company’s recent performance, which has lagged behind some of its U.S. peers, indicates potential challenges in maintaining or improving its market position. Addressing these competitive pressures while capitalizing on industry growth trends will be crucial for Middleby’s long-term success.

Bear Case
How might continued sales misses impact Middleby’s market position?
Continued sales misses could potentially erode Middleby’s market position over time. If the company consistently underperforms relative to market expectations, it may lose investor confidence and face challenges in maintaining its competitive edge. Prolonged sales underperformance could lead to reduced market share as competitors potentially capitalize on Middleby’s weaknesses. Additionally, lower-than-expected sales might constrain the company’s ability to invest in research and development or pursue strategic acquisitions, further compromising its long-term market position.

What risks does Middleby face in maintaining its margins?
While Middleby has demonstrated strong margin performance, there are several risks to maintaining this strength. Rising input costs, such as raw materials and labor, could put pressure on margins if the company is unable to pass these increases on to customers. Additionally, intensifying competition in the industry might lead to pricing pressures, potentially squeezing margins. Economic uncertainties or a slowdown in the restaurant industry could also impact demand, potentially leading to lower production volumes and reduced economies of scale, which could negatively affect margins.

Bull Case
How could improving residential margins benefit Middleby’s overall performance?
The improvement in residential margins to double-digit levels presents a significant opportunity for Middleby. Enhanced profitability in this segment could contribute to overall margin expansion for the company, potentially offsetting challenges in other areas of the business. Higher margins in the residential segment may also provide Middleby with additional resources to invest in innovation and marketing, strengthening its competitive position across all segments. Furthermore, success in the residential market could help diversify Middleby’s revenue streams, reducing its dependence on the commercial segment and potentially leading to more stable overall financial performance.

What potential does the accelerating unit development in the restaurant industry hold for Middleby?
The accelerating unit development in the restaurant industry represents a substantial growth opportunity for Middleby. As restaurant chains expand and open new locations, the demand for commercial kitchen equipment is likely to increase. Middleby, with its established presence in the industry, is well-positioned to capitalize on this trend. The company could see a boost in orders for its equipment, potentially driving revenue growth and market share expansion. Moreover, this industry growth could provide Middleby with opportunities to introduce new, innovative products tailored to the evolving needs of expanding restaurant chains, further solidifying its market position.

SWOT Analysis

Strengths:

Strong margin performance across strategic business units
Growing order momentum in recent quarters
Improving residential segment margins

Weaknesses:

Recent sales misses, particularly in the commercial segment
Challenges in organic growth
Underperformance relative to some U.S. peers

Opportunities:

Accelerating unit development in the restaurant industry
Potential for market share growth in expanding markets
Possibility of introducing innovative products to meet evolving industry needs

Threats:

Intense competition in the U.S. Machinery & Construction sector
Potential economic slowdown affecting the restaurant industry
Rising input costs that could pressure margins
Analysts Targets
Barclays (LON:BARC) Capital Inc.: USD 160.00 (November 1st, 2024)
KeyBanc Capital Markets Inc.: USD 160 (August 27th, 2024)
Barclays Capital Inc.: USD 160.00 (August 2nd, 2024)
This analysis is based on information available up to December 18, 2024, and reflects the market conditions and analyst perspectives as of that date. For the most comprehensive analysis of MIDD, including detailed Fair Value calculations, financial health scores, and expert insights, explore InvestingPro’s extensive research tools and Pro Research Reports. These reports transform complex Wall Street data into clear, actionable intelligence for smarter investing decisions across 1,400+ top stocks.

InvestingPro: Smarter Decisions, Better Returns
Gain an edge in your investment decisions with InvestingPro’s in-depth analysis and exclusive insights on MIDD. Our Pro platform offers fair value estimates, performance predictions, and risk assessments, along with additional tips and expert analysis. Explore MIDD’s full potential at InvestingPro.

Should you invest in MIDD right now? Consider this first:

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This article was generated with the support of AI and reviewed by an editor. For more information see our T&C.

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Source https://www.investing.com/news/swot-analysis/middlebys-swot-analysis-restaurant-equipment-makers-stock-faces-growth-hurdles-93CH-3779025

Tabletop & FOH

From Clutter to Connection: How Regional Tastes Drive Brand Success
With a growing number of restaurants opening regularly, standing out has never been more important. A standout menu is no longer just a necessity — it’s a critical asset for success. By finding unique ways to incorporate ingredients and cultural traditions, restaurants can not only strengthen their offerings and satisfy guests but also go a step further to create a sense of belonging and respect within a community, inspiring customers to keep coming back.

One of our most effective methods for creating a deeper connection beyond a transaction is through storytelling, using local flavors and regional influences in our menu. This approach entices guests to explore their palates or reminisce on familiar flavors, turning a simple dining experience into an emotional journey that encourages guests to return time and time again. A restaurant that embraces its local community thrives and becomes an important part of that region’s identity.

Menu Diversity and Enhancements
Every country, down to every region has its own culinary heartbeat, from the diverse landscapes of Europe to the culinary influences across the United States. For example, the fresh, zesty flavors of Texas with its smashed guacamole and smokey BBQ flavors, or indulgent crab and seafood dishes that pay homage to Boston’s coastal heritage. When guests can encounter items that reflect their own experiences, it creates a bond — more importantly, a sense of pride — that can elevate a guest into a meaningful advocate.

A restaurant that embraces its local community thrives and becomes an important part of that region’s identity.

It has become common in the American dining scene to see restaurants categorized into specialty niches. This rigidity can stifle creativity and limit a restaurant’s appeal to a broader and more diverse range of customers. While specializing in a specific area of cuisine can be effective, designing a menu that offers a variety of dishes opens the door to new demographics, foot traffic and brand loyalty.

In addition to standing out in a crowded market, restaurants must cater to guests with dietary restrictions — vegetarian, gluten-free or vegan — in a way that is both delicious and unique. Creating flavorful, exceptional dishes that meet these needs enhances the dining experience and significantly demonstrates a strong commitment to inclusivity. When testing plant-based options for our new menu expansion, we took extra care in creating a diverse menu that can be enjoyed by all. We found that options such as our Mushroom Zen Bowl, vegan guacamole and roasted tomato bruschetta received an enthusiastic response, even from guests without specific preferences.

Putting an emphasis on inclusion transforms meals into a shared celebration of flavors, bringing together people from all walks of life through the joy of food.

This approach is designed to satisfy existing guests while drawing in new ones who may be searching for specific flavors or dishes, either consciously or subconsciously, that match their culinary preferences. As dietary preferences and cultural influences evolve, it’s more important than ever for establishments to differentiate themselves by embracing diverse menu offerings.

Strategic Value in Regional Menus
Respecting local culinary traditions signals that a brand values the unique tastes, history and preferences of its guests. This practice supports local economies and ensures dishes remain vibrant and reflective of their origins. Successful regional menu items are not merely add-ons but integral components of the overall culinary strategy, requiring consideration and respect for the ingredients and techniques that define each dish.

Maintaining a balance between innovation and tradition is crucial. When introducing new flavors and techniques, brands must honor the roots of the dishes they draw inspiration from. This balance creates a menu that is both dynamic and respectful of culinary history. It’s a strategic move that enhances brand appeal, fosters customer loyalty and reflects a deep respect for the culinary diversity of our society.

As we navigate this evolving landscape, creators and tastemakers should embrace the flavors that define a region and community it serves, celebrating the stories they tell. By doing so, menus are enriched and also create meaningful connections with guests, ensuring every meal is a memorable communion of taste and spirit. By embracing flavors that tell stories, we enrich not just a menu but a community.

Source
Brandon Thordarson

modernrestaurantmanagement.com

How to Clean a Beer Glass
When it comes to enjoying a cold, refreshing beer, the cleanliness of the glassware plays a crucial role in the overall drinking experience. Clean glassware isn’t just about aesthetics – it directly impacts the taste, aroma, and presentation of the beer. You’ll also get the maximum number of pours from your keg if the beer glasses are clean. Keep reading to learn the best way to clean your beer glasses so you can achieve the perfect pour.

What Is a Beer-Clean Glass?

A beer-clean glass is a glass that has been thoroughly cleaned and rinsed to remove any residues that could affect the quality of the beer. This means no leftover soap scum, oils, or particles that could alter the flavor profile of the beer you’re about to pour. When you pour a beer into a clean glass, the smooth surface allows the carbonation to release evenly, creating a perfect head of foam that enhances the aroma and taste of the beer. A dirty glass, on the other hand, can cause the beer to go flat quickly, resulting in a lackluster drinking experience.

A glass of beer with a foamy head looks appealing and also serves an important purpose. With a clean glass, the freshly poured beer should produce a 1/2″ to 1″ tall head. This means you only need to fill a 16-ounce glass with 14 ounces of beer, translating to more glasses per barrel and more profit for you. Here is a breakdown of the difference that a beer-clean glass can make:

16-ounce pour: 124 pours in a half-barrel keg
14-ounce pour: 142 pours in a half-barrel keg
You could potentially gain up to 18 more glasses of beer per keg with clean beer glasses!

How to Clean Beer Glasses the Right Way

We recommend using bar glass detergent and a brush washing system to get the best results with your beer glasses. This takes more effort than placing your glasses in a dishwasher, but the results are worth it.

Start with a freshly cleaned three-compartment sink.
Place the brush system in the first bowl and fill the sink with hot water almost to the top of the brushes.
Measure the proper amount of glass cleaner mentioned on your packet and add it to the first sink, sprinkling over the brushes.
Fill a second sink bowl with clean hot running water for rinsing the detergent off the beer glasses.
Fill a third sink with about 3 gallons of hot water. Add the proper amount of sanitizer and test that it’s the proper concentration.
Wash the glass in the first sink, making sure all parts of it come in contact with the brushes. If you’re using a 3-brush manual system, clean with the center brush.
Rinse each glass in the second bowl, being careful not to form an air pocket in the glass when it’s submerged.
Repeat this process in the third bowl, dipping the glass into the sanitizing solution. Follow any local and/or national sanitation guidelines for proper sanitizing.
Air dry the sanitized glass upside down, on a corrugated drain board to allow for maximum airflow around the glass and optimal results.
How Can You Tell If a Beer Glass Is Clean?
half full glass of beer on bar with foam clinging to the sides
A visual inspection doesn’t always reveal the culprits behind a dirty glass. Grease-based residue from oily foods, dish soap, or lipstick can go unnoticed, but it speeds up the release of carbonation and causes beer to go flat more quickly. We recommend performing a test on your beer glasses to find out how clean they actually are:

Sheeting Test
This method uses water to reveal areas of residue. Water will be repelled by grease or fat on the walls of the glass.

Dip the glass in water.
Check to see how it coats.
If it coats the glass evenly, it’s clean.
If it breaks into droplets, it’s dirty.
Salt Test
Similar to the water sheeting test, this method uses salt to check for areas of greasy residue. The salt will not cling to any oily patches on the glass.

Sprinkle salt inside a wet glass.
If the salt clings to the inside of the glass evenly, the glass is clean.
If the salt clings unevenly and leaves bare patches, the glass is dirty.
Lacing Test
Lacing refers to the pattern left behind by the beer foam as the beer is consumed. You can tell if the glass is free of residue by observing the types of lacing that occur.

Fill a glass with beer
Pour out a couple inches of beer and observe the walls of the glass.
If there are parallel rings of foam left behind, the glass is clean.
If there is no pattern or a random pattern left behind, the glass is dirty.
Benefits of Clean Beer Glasses
If your beer selection is small and it’s not the highlight of your menu, you can get away with cleaning your glasses in a dishwasher. But if you run a brewery or taphouse and beer is your claim to fame, there are many benefits to using our beer cleaning method. Here’s why it’s so important to keep your beer glasses clean:

Aesthetic Appeal: Clean glassware ensures that your beer looks visually appealing, with no smudges, fingerprints, or residue clouding the glass. A clean glass allows the beer’s color and carbonation to shine through, enhancing the overall presentation.
Flavor Preservation: Residue or dirt on the glass can negatively affect the flavor of the beer. Any leftover soap, grease, or other contaminants can alter the taste of the beer, detracting from its intended flavor profile. Keeping your glassware clean ensures that you taste the beer as the brewer intended.
Aroma Enhancement: Just like with wine, the aroma of beer plays a significant role in the overall taste experience. Dirty glassware can trap odors from food, detergent, or other sources, interfering with the beer’s aroma. Clean glassware allows the beer’s aroma to fully develop, enhancing the drinking experience.
Carbonation Maintenance: A clean glass with no residue ensures that the beer retains its carbonation levels. Dirty glassware can cause the carbonation to dissipate quickly, resulting in a flat beer that lacks the effervescence and crispness that beer lovers enjoy.
Head Retention: The foam, or head, on top of a beer is not just for show – it also contributes to the beer’s mouthfeel and flavor perception. Clean glassware promotes better head retention, allowing the beer to be enjoyed with the right balance of foam and liquid.
In essence, clean glassware is essential for fully appreciating the nuances of different beer styles, from lagers to stouts. By maintaining clean beer glasses, you can elevate your drinking experience and savor the true flavors and aromas of your favorite brews.

Source https://www.webstaurantstore.com/blog/5220/how-to-clean-a-beer-glass.html

Trouble ahead for dessert on restaurant menus
Price-conscious consumers are swapping restaurant desserts for less expensive homemade or store-bought treats.

Menu prices have risen across the board, with add-ons and sides seeing the biggest increases. But dessert prices are up there, rising 3.2% year-over-year from 2023-2024, according to Technomic Ignite Menu data.

That surge is pushing more restaurant customers to forego dessert when they dine out. But that doesn’t mean consumers are giving up cookies, cakes, ice cream and other treats. In fact, dessert consumption has remained steady since 2021.

But instead of tacking a pricey dessert onto the lunch or dinner check, sweet seekers are shifting their purchasing to retail outlets or making desserts at home. Technomic’s survey of 1,500 consumers found that 39% are now buying packaged desserts from a retail or grocery store, up 4% in the last three years, and 38% bake or make desserts at home, an increase of 5%.

It looks like fast casuals are losing the most dessert buyers, plummeting 6%, while fast-food spots are down 3%. Interestingly, concepts that specialize in desserts are holding steady, and casual-dining restaurants decreased by only one percentage point.

chart

Data and image courtesy of Technomic.

The decline in dessert purchases isn’t keeping restaurants from launching new items and limited-time offers in the category. In December, 2023 Technomic reported that 386 desserts made their menu debut in a database of over 7,000 operators, but in November of this year, that number rose to 580.

Seasonal sweets seem to catch consumers’ attention and dollars. This fall, California Pizza Kitchen’s Cinnamon Apple Cobbler and the Apple Crumb Pie Skillet at Ninety Nine Restaurant & Pub both scored high in purchase intent among those surveyed.

Ice cream desserts are also favorites, perhaps because ice cream prices continue to fall. Technomic data reveals that ice cream menu prices are down 9%, driven in part by decreasing prices in specialty ice cream desserts (down 5.3%) and ice cream cake/pie (down 19.1%).

Shakes are one of the most popular ways to menu ice cream, especially in limited-service concepts. Among the LTOs that gained traction recently are Chick-fil-A’s Peppermint Chip Milkshake, Shake Shack’s Apple Cider Donut Shake and the Cookie Butter Shake at Wayback Burgers.

Source https://www.restaurantbusinessonline.com/food/trouble-ahead-dessert-restaurant-menus

Food & Beverage News

Trump Nominates Marty Makary To Lead FDA, Brooke Rollins for USDA
Makary is a Johns Hopkins School of Medicine professor; Rollins is currently CEO of America First Policy Institute.

President-elect Donald Trump over the weekend announced more conventional nominees for several positions that impact food, including the proposed heads for the FDA and USDA. His choices for Dept. of Labor, director of the Centers for Disease Control and Prevention and surgeon general also were announced late Friday and on Saturday.

Dr. Marty Makary, a Johns Hopkins School of Medicine professor, was tabbed for FDA commissioner. He’s also a member of the National Academy of Medicine and a medical news commentator on Fox News.While he appears to be tilted toward the medical side of agency, Trump said Makary will “work under the leadership of Robert F. Kennedy Jr. to, among other things, properly evaluate harmful chemicals poisoning our nation’s food supply and drugs and biologics being given to our nation’s youth, so that we can finally address the Childhood Chronic Disease Epidemic.” Kennedy earlier was nominated to head the Dept. of Health and Human Services, the FDA’s parent organization.

On Saturday, Trump filled the last of 19 cabinet positions by naming Brooke Rollins to be the Secretary of Agriculture. Rollins, who was a member of Trump’s Economic Advisory Council during his first term, is currently CEO of America First Policy Institute think-tank. Her choice was something of a surprise, according to UPI, after former Sen. Kelly Loeffler of Georgia was considered to be the front-runner for the USDA job.

Tangential to those two, at least food-wise, were other Trump nominees:

Dave Weldon, a medical doctor and former Congressman from Florida, as director of the Centers for Disease Control and Prevention.
Lori Chavez-DeRemer, outgoing Republican representative from Oregon, to be his labor secretary.
Dr. Janette Nesheiwat as U.S. Surgeon General.

Dave Fusaro | Editor in Chief

Source https://www.foodprocessing.com/workforce/people-on-the-move/article/55245709/trump-nominates-marty-makary-to-lead-fda-brooke-rollins-for-usda

11 Food and Beverage Trends to Watch in 2025
As we head into the New Year, restaurant industry tastemakers shared what food & beverage trends took off in 2024, and what they predict is coming in 2025. Here are insights and predictions from wine, spirits, and hospitality experts:

Blending culinary techniques and craft cocktails
“Advanced culinary techniques, once confined to high-end restaurant kitchens, will continue being embraced by bars in 2025, offering guests an elevated experience that merges mixology with gastronomy. Anything from clarified cocktails to utilizing different acids. These cocktails tied with unique experiences continue to wow guests.” – Gabriel Urrutia, Brugal 1888 Brand Ambassador & Mixologist.

Food and wine pairings
“As wine culture evolves, people will continue to use wine in different and unique ways. One notable shift we’ve already been seeing that I predict will continue is moving away from the tradition practice of wine bottle collecting and a larger emphasis on enjoying wine in the present, focusing specifically on wine and food pairings that enhance the overall dining experience. This food and wine pairing trend will help people develop a deeper appreciation for the complexities of their meals and wine. With this approach, wine will be enjoyed in a more immediate, experiential way, leading to a quicker turnover of bottles and a less static approach to wine consumption, focused on aging in a wine cellar.” – Chef Todd Knoll, Executive Chef at Bricoleur Vineyards.

A call for more immersive and unique dining experiences
“Full-service dining is coming back into vogue after a year focused on counter-style and do-it-yourself dining. Guests will be delighted to see tablecloths, fine tableware, and elevated table service return in 2025, along with innovative, interesting menus.” – Bernard Hamburger, Director of Food & Beverage Marriott Marquis Houston

“More is not always best: A slight reduction in portion sizes will meet a preference for more refined, flavorful and unique presentations. Guests will enjoy comfort foods with a twist, and shareables.” – Chef David Hackett, Executive Chef, Caribe Royale Orlando Resort

“Immersive dining experiences will be a key focus for us at Margaux, with interactive culinary events, chef and mixologist-led workshops, and collaborations designed to enhance the dining experience. Tableside presentations will be another key element that fosters memorable connections between food, drink, atmosphere, and community in 2025.”, – T.J. VanRhee, Director of Food & Beverage, JW Marriott Grand Rapids.

“Imaginative Menus with Small Indulgences – In 2025, guests will be excited about menus that blend unexpected flavors and ingredients, celebrating diverse origins. Simple, natural ingredients will appeal to health-conscious diners who are focused on wellness. And adding a little something extra – a small indulgence like a gourmet snack or treat – will help restaurants create an emotional connection with the diner, elevating the dining experience.” – Bernard Hamburger, Director of Food & Beverage Marriott Marquis Houston

Demand for zero-proof and other nonalcoholic beverages
“Mocktails and alcohol-free drinks will be even more pronounced on drink menus, offering a whole new look on what is possible in the nonalcoholic arena, and allowing non-drinkers to feel more comfortable while increasing beverage revenue.” – Chef David Hackett, Executive Chef, Caribe Royale Orlando

“As mindful drinking continues to gain momentum, nonalcoholic beverages have solidified their place on menus especially with THC-infused drinks pushing restaurants to offer “California Sober” alternatives to offset alcohol sales.”, – T.J. VanRhee, Director of Food & Beverage, JW Marriott Grand Rapids

“Demand for Zero-Proof and other nonalcoholic beverages continues to rise as well, offering bartenders the opportunity to master making these alternatives as mouth-watering as traditional drinks.” – Matt Barba, Chief Operating Officer, Charlestowne Hotels

Rum as the new “it” spirit?
“Rum continues to find new consumers through education and quality changing perceptions of rum. Great value can be found in rum as consumers look for unique finishes and innovation like Brugal Colección Visionaria Edición 02 which explores the aromatics of coffee through a toasting process that offers rum fans a new way to enjoy legendary brands.” – Gabriel Urrutia, Brugal 1888 Brand Ambassador & Mixologist.

Health-conscious and plant-based tasting menus
“We’ll see a lot more plant-based & vegan food offerings on menus with bold flavor profiles that will even entice meat lovers to give them a try.” – Chef David Hackett, Executive Chef, Caribe Royale Orlando Resort.

“Guests are excited about health-conscious tasting menus, elevated plant-based offerings, and shared plates featuring healthy, local ingredients.” – Matt Barba, Chief Operating Officer, Charlestowne Hotels

Sustainability and zero-waste approaches
“Sustainability remains top of mind for consumers, who value locally sourced ingredients to support local economies and reduce environmental impact. This extends to proteins, with a focus on responsible seafood harvesting and animal welfare in farming.” – T.J. VanRhee, Director of Food & Beverage, JW Marriott Grand Rapids

Biodynamic wines, oils and vinegars
“Guests are focusing more and more on wines, oils and vinegars sourced from single vineyards and olive groves reflecting biodynamic practices. Bio Dynamic agriculture, which includes organic methods, focuses on a self-sustaining relationship between the land, plants, and animals. Plants are harvested at a natural moment in the season instead of on a fixed date; Wines are purer, lower in sugar and alcohol, and free from additional chemicals; and drinkable vinegars and flavor-rich oils are gathering interest.” – Bernard Hamburger, Director of Food & Beverage Marriott Marquis Houston

Resurgence of brunch
“Interest continues to rise in elevated brunch offerings – our in-house F&B team is already working with our properties to develop new experiences that will elevate Saturday and Sunday dining across our portfolio.” – Matt Barba, Chief Operating Officer, Charlestowne Hotels

Mushrooms, yes, mushrooms!
“Interest in mushrooms benefits, flavor and versatility will expand in 2025 with unique and tasty varieties replacing your common Portobellos. Mushrooms will also go beyond food menus and even veer into cocktails and adaptogenic N/A drinks.” – Ryan Schmied, Director of Food and Beverage, Amway Grand Plaza

Gen-Z consumers—the new tastemakers?
“Gen Z consumers are shifting demand toward nonalcoholic, low-ABV, and premium beverages, with a focus on quality over quantity following the “premiumization” trend. In 2025, fewer drinks will be consumed overall, but high-end options like premium mineral waters and spirits will grow in popularity as Gen Z develops a deeper appreciation for quality. – Ryan Schmied, Director of Food and Beverage, Amway Grand Plaza

“Gen Z will pay more attention to the nuance of flavors from quality teas like Pu’er and alternates like Yerba Mate.” – Ryan Schmied, Director of Food and Beverage, Amway Grand Plaza

Source https://www.fsrmagazine.com/industry-news/11-food-beverage-trends-to-watch-in-2025/

8 Under-the-Radar Restaurant Trends for 2025
From the rise of sober bars and Indian cuisine to the era of “growth at all costs” being put in the past, these under-the-radar trends are set to shape 2025 in surprising ways.
The restaurant industry is gearing up for an exciting year of innovation, but not all trends are dominating the headlines. Beyond the usual predictions about new technology, sustainability initiatives, and hot ingredients lie shifts that could change the way restaurants operate. FSR spoke with industry leaders, from chefs and restaurateurs to tech and philanthropic innovators, to uncover eight trends few seem to be talking about.

The Rise of Sober Bars
Though a sober bar may appear counterintuitive to some at first glance, the growing demand for alcohol-free spaces is emerging as one of the most exciting trends for 2025. According to Alfred Ashish, multi-concept restaurateur and host of Jon Taffer’s “Bar Rescue,” the rise of sober bars is directly tied to the wellness movement, and is largely driven by younger generations, particularly Millennials and Gen Z.

“One trend I see growing in a big way is sober bars and alcohol-free establishments. With the growing demand for wellness and mindfulness, more people are seeking out spaces that offer quality drinks without alcohol,” he says. “This market is still fairly underserved, and the margins can be just as lucrative as traditional bars, if not more so. The fact that there aren’t many of these places means there’s a significant first-mover advantage for businesses willing to jump in. In a world where people are increasingly aware of their health and making more mindful decisions, alcohol-free spaces offer a unique and attractive alternative. I’m excited to see how this trend expands and evolves in the coming years.”

No More “Growth At All Costs”
The era of “growth at all costs” is over, according to Thanx CEO Zach Goldstein. “Rising costs and higher interest rates are forcing restaurants to focus on sustainable unit economics and corporate-level profitability,” he explains. “Careful operational improvements—like labor optimization, menu engineering, and cost control—will replace debt-fueled expansion as the key to growth.”

This shift reflects a broader industry recalibration. Slowing down growth allows brands to focus on refining their operations, building a loyal customer base, and ensuring their existing locations thrive. It’s also a response to evolving consumer expectations—guests are prioritizing quality over quantity, and restaurants that emphasize exceptional service, innovative menus, and authentic connections with their communities are better positioned to succeed. By taking a step back from rapid expansion, operators can lay a stronger foundation for sustained, strategic growth in the future.

Say Goodbye to Service Fees?
One trend Alfred hopes the industry moves away from in 2025 is the practice of tacking service fees onto the bill. “I understand that some establishments may need this to cover costs, but it feels like a sneaky addition to the bill that customers don’t always appreciate,” he says. “It would be better to just build those service charges directly into the prices of menu items. This way, customers can see the full cost upfront, and there’s less confusion or frustration at the end of the meal. I’ve noticed that more and more people are pushing back on this practice, and it’s important for the hospitality industry to be transparent and fair with pricing. Shifting this practice could really improve the overall dining experience.”

Localized Impact Initiatives
We’re in the season of giving, and since its inception, GiftAMeal has partnered with over 1,000 restaurants and more than 130 food banks across 38 states, facilitating 2.2 million meals for those in need. Founder Andrew Glantz believes the coming year will see restaurants deepen their connection to local communities.

“In 2025, more restaurants will embrace hyper-local impact strategies to connect meaningfully with their communities,” says Glantz. “As consumer demand for social responsibility grows, aligning brand values with local causes will become critical to business success.”

Authenticity Over Aesthetics
As diners grow weary of superficial trends, 2025 will see a return to authenticity in both food and operations, according to Kate Howell, third vice president of Les Dames d’Escoffier International, a philanthropic organization of women leaders in the food, beverage and hospitality industries.

“The year 2025 will be defined by a return to authenticity, community, and sustainability in the restaurant industry,” Howell predicts. “From rejecting ultra-processed foods to embracing the joys of local markets and celebrating humble ingredients like beans, the future of dining promises a deeper connection to our food and the people who produce it. Restaurants that lean into these trends will not only meet consumer demand but also play a pivotal role in shaping a more sustainable and connected food culture.”

Chef Avner Levi of Cento Pasta Bar in Los Angeles adds one trend he’s love to get rid of is repetitive restaurant design. “I’m seeing a lot of vaguely Mediterranean concepts with white wash walls that lack distinction.” To buck this, restaurateurs should embrace bold, distinctive design choices that reflect the unique personality of their concepts and stand out in an increasingly competitive market.

An example of a NextGen Casual concept that’s crafting the future of local-inspired design is North Italia, which designs each restaurant to look and feel authentic and specific to the neighborhood it serves. The Charlotte, North Carolina, location includes a mural from a local artist of the rail yard, which is what the restaurant is build on top of. “We have those touch points all across the country, where we have local muralists come in and put design and artwork touches that make it feel like the restaurant isn’t just another chain, but it’s actually a part of the neighborhood,” DJ Duporte, marketing director at North Italia, previously told FSR.

North Italia Charlotte dining room and mural. North Italia commissions local artists to paint murals in each restaurant it opens, following through on its commitment to reflect the communities it serves versus simply feeling like another chain. (Charlotte, North Carolina, location shown here.)

The Rise of Indian Cuisine
Alfred is predicting that Indian food will move beyond its traditional lane and into the mainstream in the coming years. “I see a huge opportunity for Indian cuisine to make a bigger impact in the culinary world. Indian food is not just going to stay in its traditional lane—it’s going to be more integrated into fusion dishes or come into its own as a mainstream option,” he says.

“As people from my generation, especially those who are Indian, move into the culinary and hospitality industries, there’s a real excitement to showcase the depth and diversity of those flavors,” Alfred continues. “It’s all about breaking down any stigma and showing how versatile and vibrant Indian food can be in a broader, more global context. Whether it’s through modern interpretations of classic dishes or new combinations that cross cultural boundaries, Indian cuisine is definitely on the rise.”

As FSR previously reported, the grocery store sector is validating that theory, according to Basu Ratnam, a first-generation Indian-American taking New York City by storm with his fast-casual INDAY concept and full-service INDAY All Day restaurant.

“I think Indian food is going through an exciting time where you have incredible operators who are focused on not just Indian-American food but also taking it back to underrepresented, authentic parts of the cuisine and presenting it with a lot of pride,” Ratnam told FSR. “We’re creating an infrastructure of Indian restaurants, and this didn’t exist before.”

The Global Influence of UK Gastropubs
The UK restaurant scene is quietly influencing the culinary world, particularly with its evolution of gastropubs. Levi sees this as a trend worth watching in 2025.

“All the restaurants I follow on IG right now are from the UK,” Levi admits. “So many chefs from Michelin-starred kitchens have started opening up incredibly creative gastropubs with solid food and great ambiance—which is not what you think of when you think of a gastro pub in the U.S. The restaurant scene in the UK is dominating right now.”

Levi trained under renowned chefs like Steve Samson and Ori Menashe. After helping open Bestia, he launched Cento Pasta Bar as a pop-up, quickly gaining a cult following. Cento’s permanent location in West Adams has transformed the neighborhood’s food scene with innovative dishes. Avner now plans to open four new concepts, including Raw Bar, featuring Mediterranean seafood in a design-driven atmosphere.

Guest Data Drives Competitive Advantage
This isn’t necessarily a new trend, but one that is becoming increasingly necessary for restaurant brands to stay in the game and elevate their service: The brands that thrive in the years to come will use guest data to deliver personalized experiences and make smarter business decisions, Goldstein predicts.

“This goes beyond marketing—from menu optimization to real estate strategy, data will separate winners from losers in an increasingly competitive landscape,” he says. “We’re seeing early signs of brands successfully balancing third-party reach while building profitable direct ordering channels, recognizing that marketplace dependency limits margins and guest relationships.”

Glantz adds, “advancements in AI and automation will further streamline ordering, payment, and customer service. Personalized meal suggestions based on data insights will become more common, enhancing convenience and customer engagement.”

By staying ahead of the curve and embracing innovation, operators can deliver fresh, authentic, and profitable dining experiences that resonate with modern consumers.

Source https://www.fsrmagazine.com/feature/8-under-the-radar-restaurant-trends-for-2025/

HVAC & Plumbing

Parts Town Unlimited Strengthens Home Division with Strategic Leadership Expansion
ADDISON, Ill. – Parts Town Unlimited, the parent company of Encompass Supply Chain Solutions, a leader in the high-tech distribution of business-to-business OEM residential appliance parts and accessories, as well as business-to-consumer brands including PartSelect.com, eReplacementparts.com, Fix.com, GenuineReplacementParts.com and EasyApplianceParts.com, today announced the expansion of its Home division leadership team to drive accelerated growth and innovation. As part of this expansion, Mark Bickenbach has been hired as Group President of Parts Town Home and Chris Dennison has been hired as Chief Operations Officer of Parts Town Home. This adds to an already experienced, proven team, including Robert Coolidge, who has led the Encompass business for over 15 years.

Bickenbach joins Parts Town Home after holding leadership roles with several industry-leading e-commerce and retail organizations. His leadership of omnichannel initiatives ensured a seamless customer experience across all platforms. Bickenbach’s deep understanding of the residential space will support the expansion of Parts Town Home’s high-tech solutions and value proposition. As a strategic leader focused on growth, Bickenbach will play a crucial role in aligning the Parts Town Home division with the company’s broader vision for expansion.

Dennison brings a wealth of experience to Parts Town Home after previously leading supply chain functions, distribution and fulfillment, and inventory management across several companies. He will lead distribution center operations, optimize the supply chain, spearhead automation initiatives, and oversee the Parts Town Home division’s operational growth goals. Dennison will play a pivotal role in leveraging new technologies, including the implementation of a future-ready network and advanced distribution technologies.

“We are thrilled to welcome Mark and Chris to the Parts Town Home team,” said Steve Snower, Sixth Man (aka CEO), Parts Town Unlimited. “Their extensive experience and passion for innovation will drive our growth in the Home space. With their leadership, plus our existing, accomplished team, we are confident that we will meet our ambitious growth goals and enhance our value proposition in the marketplace. In doing so, we will be able to bring exceptional products and services to customers in a faster, smarter way.”

With the strategic addition of Bickenbach and Dennison, Parts Town Unlimited positions itself for significant growth in the distribution of home appliance parts, consumer electronic parts, HVAC parts, outdoor power equipment parts, and other critical replacement parts used in the home. Their skills in areas such as supply chain optimization, e-commerce, and high-tech product development will be instrumental in realizing Parts Town’s vision for supporting residential appliance and equipment needs and continuing to deliver exceptional value to its customers and stakeholders.

About Encompass Supply Chain Solutions

Formed in 1953, Encompass Supply Chain Solutions is one of the country’s largest suppliers of repair parts and accessories for products throughout the home. Encompass also offers complete parts supply chain management, 3PL, depot repair and reverse logistics services. In addition to consumers, Encompass supports an array of B2B customers, including manufacturers, multi-family property managers, warranty providers, service networks, independent dealers and retailers.

In 2022, Encompass was acquired by Parts Town Unlimited, the global market leader in foodservice equipment parts distribution, to expand its residential parts division.

For more information, please visit solutions.encompass.com and follow us on LinkedIn, Facebook and YouTube.

About Parts Town Unlimited

Parts Town Unlimited is the parent company of over 45 unique brands worldwide which collectively serve as a global leader in the high-tech distribution of genuine original equipment manufacturer (OEM) parts for foodservice equipment, residential appliances, HVAC equipment and consumer electronics, as well as related products. Parts Town Unlimited is constantly working to create user-friendly parts identification tools, expand its high-tech distribution capabilities and foster forward-thinking innovations.

Guided by its core values of Safety, Integrity, Community, Passion, Courage, and Innovation, Parts Town Unlimited delivers infinite possibilities, unlimited potential, and boundless innovation with a focus on people and long-term partnerships. The company was recently recognized by Inc. 5000 as one of the fastest-growing companies in the U.S. for the 16th consecutive year.

Source https://www.americanrecruiters.com/2024/12/30/parts-town-unlimited-strengthens-home-division-with-strategic-leadership-expansion/

AHR Expo 2025 Returns to Orlando
The big show returns to the Sunshine State to deliver the latest technology, innovation and education.

ORLANDO, FL — The 2025 Air Conditioning, Heating and Refrigeration Expo (AHR) will take place from February 10th to the 12th at the Orange County Convention Center in Orlando, Florida. This year the Expo will welcome more than 1,800 exhibitors, 350 speakers, and 50,000 attendees.

Professionals from every sector of the industry will be in attendance including contractors, manufacturers, engineers, system design professionals, facility managers, architects, wholesalers, distributors and more. While the focus of the show is HVAC/R, almost all aspects of the built environment are represented at the expo, including plumbing, piping, hydronics, heating, cooling, controls, tools and software.

What follows is a brief overview of what’s on offer at the show specifically for plumbing, hydronic and mechanical systems professionals. To learn more and customize your show experience visit the Expo website at www.ahrexpo.com, or download the show app at the Google Play Store.

Expo Schedule
The Expo floor opens at 10:00 AM on Monday, Tuesday and Wednesday, closing at 6:00 PM on Monday and Tuesday, and 4:00 PM on Wednesday.

The Expo co-locates with the ASHRAE Winter Conference. Important events for the conference include:

Monday, February 10

President’s Luncheon 12:15 PM – 2:00 PM

Honors & Awards Ceremony 2:30 PM – 4:00 PM

Tuesday, February 11

Members Council Meeting 8:15 AM – 12:00 PM

Life Members Club Luncheon 12:00 PM – 1:30 PM

Members Night Out Cocktail Hour 6:15 PM – 7:15 PM

Wednesday, February 12

Board of Directors Meeting 2:00 PM – 6:00 PM

Education Sessions
This year’s education program will feature more than 250 sessions, including free industry seminars, a robust panel series lineup, new product presentations and more.

“Educating our current and future workforce is an area of dedicated attention and effort across most industry conversations,” said Show Manager, Mark Stevens. “Over the years, the AHR education program has grown into an important complementary asset to the show floor experience, lending an opportunity for deeper understanding of what’s happening within the industry, how to apply skill and knowledge, and how to prepare for shifts.”

“AHR Expo is a unique opportunity to pair session learning with application practice due to the complementary aspect of our education programming and the exhibition floor,” said Kim Pires, Director of Education. “Taking learning one step further, attendees can apply what they’ve just learned in a classroom to products, technology, or conversations on the show floor—creating a valuable opportunity that’s hard to find elsewhere in the industry.”

Education opportunities include panel sessions, free industry seminars and for-credit sessions (which offer Continuing Education Units (CEUs), Professional Development Hours (PDHs) and American Institute of Architecture Learning Units (LUs), but which typically charge a fee).

AHR Expo
A lively panel discussion at the 2024 AHR Expo.
A lively panel discussion at the 2024 AHR Expo.
Other educational opportunities can be found at the New Product Theaters, four of which (A, B, C and D) will host more than 150 rapid-fire 20-minute presentations from manufacturers on their latest offerings. Attendees are invited to follow up presentations with a visit to the booth for a more in-depth explanation and 1:1 interaction with products and representatives. No fee or individual session registration is required.

For plumbing professionals, some can’t-miss sessions include:

AI and Plumbing: How Smart Applications Can Lead to Smooth Waters Ahead

Presented by John Mullen, RPA Technical Liaison at IAPMO and Susan Frew, PHCC.

Learn how AI and other applied smart technologies can transform the way we think about plumbing. We’ll discuss trends in AI and how they can be applied to the plumbing and mechanical field.

Monday, February, 10th, 11:00 AM to 12:00 PM, W314

Appetite For Construction

Presented by John Mesenbrink, Editor-at-Large for CONTRACTOR, and Tim Ward PHCC Pros.

The chat digs deep into the building trades industry, and features interviews with industry professionals and a variety of irrelevant, fun stuff.

Monday, February 10, 4:00 PM to 4:50 PM, Podcast Pavilion 1

The Connected Contractor: Strategies for Building a Digital Footprint

Featuring Becca Stamey, Social Media Strategy Expert, Carson Brown, Chief Marketing Officer at Surge, Danny Braught, LMH Agency, Hanna Egg, Media Marketing at Egg Geo LLC, and John Mullen, RPA Technical Liaison at IAPMO.

This panel session offers a deep dive into the transformative power of digital strategies for the plumbing and mechanical industry.

Wednesday, February 12, 9:00 AM to 10:00 AM, W331G

Beware of Scammers!
Unfortunately, all trade shows face the threat of unauthorized companies targeting exhibitors with fraudulent offers and the AHR Expo is no exception. If you encounter any offer that seems too good to be true or is off in any way, the first line of defense is to verify the company is on the approved vendor list.

AHR Expo’s registration company is the only authorized source for attendee lists. If anyone else reaches out with list offers, be aware that these are not legitimate offers and do not participate.

onPeak is the only hotel provider endorsed by the AHR Expo. If you are contacted by other third-party companies offering hotel assistance, please be aware that they are not endorsed by the AHR Expo.

If you have received fraudulent emails or phone calls soliciting you to purchase attendee lists, book hotel rooms, or other products/services, file a report. Go to Federal Trade Commission at ReportFraud.ftc.gov.

Tips to Remember
Make a plan and stick to it: use the show app or your own calendar to set up a schedule. Be selective about the booths you want to visit, the sessions you want to attend, and the time you want to commit to events. If you want to spend time wandering the expo floor, budget that time and stick to your budget—with so much going on, it’s easy to wander aimlessly and not get the most out of the show.

Hydration and nutrition: if you don’t bring a water bottle, make time to visit the drinking fountains. Concessions at the convention center can be expensive and lines can be long—pack some trail mix or a few power bars in case of emergency.

Wear comfortable shoes: you don’t need to wear sneakers with your suit, but make sure whatever footwear you’re bringing to the show is broken in and comfortable.

Don’t be a disease vector: if you’re sick, stay at your hotel. If you think you might be sick, mask up and social distance. Wash your hands frequently and well.

Visit us!: CONTRACTOR Magazine will be attending the show. Drop by our booth in the West Building, #2261.

Safe travels, and we’ll see you in Orlando!

Source https://www.contractormag.com/industry-event-news/ahr/article/55251345/ahr-expo-2025-returns-to-orlando

Mitsubishi Electric US, Mitsubishi Electric Automation, Inc. is Exhibiting Energy-Efficient and Sustainable Drive Solutions for HVACR at AHR 2025
From February 10 to 12, 2025, Mitsubishi Electric Automation, alongside ICONICS Inc., will demonstrate solutions to help HVACR facilities operate more efficiently and sustainably at booth #1761.

Mitsubishi Electric Automation, Inc. provides HVACR solutions to remotely monitor operations, ensure redundancy, adapt to temperature changes, eliminate noise, unify management, and detect anomalies, all while maintaining the performance and reliability required for these kinds of applications. The HVACR team at Mitsubishi Electric Automation and the SCADA industry experts at ICONICS will attend the AHR 2025 show in Orlando to showcase the reliability of Mitsubishi Electric VFDs and built-in features that provide reduced energy and lower costs for customers.

This year, Mitsubishi Electric Automation is presenting as a complete solution provider for HVACR, demonstrating its pre-engineered and pre-packaged drive solution, PowerGate, which provides the simplicity and functionality of an HVAC bypass controller, and the high specification, performance, and reliability of the Mitsubishi Electric FR-F800 VFD. To further emphasize the impact of VFDs, the team has prepared drive panels showcasing its energy reduction and reliability capabilities. ICONICS will demonstrate its SCADA and Building Automation software for visualizing, monitoring, and controlling facilities. The Mitsubishi Electric Automation and ICONICS teams will present a combined solution through a Fan Array demonstration integrated with ICONICS SCADA and their wider Smart Building solutions.

“We realize that the commercial HVACR market has been expanding rapidly in the past few years, and as a result, has brought challenges in growth opportunities, production capacity, and cost reduction,” said Dan DeLallo, Industry Solution Manager at Mitsubishi Electric Automation. “And Mitsubishi Electric Automation is here to help. In addition to our exemplary reputation for supplying reliable, energy-efficient VFDs for the equipment, we are ready to consult with production teams to provide cost-effective automation solutions supported by real-time production monitoring for more efficiency and to optimize resource usage.”

For more information about AHR 2025 and to register for free through February 8, please visit https://us.mitsubishielectric.com/fa/en/news-and-events/2025/february/ahr-2025/.

About Mitsubishi Electric Automation, Inc.

Headquartered in Vernon Hills, Ill., Mitsubishi Electric Automation, Inc. is a U.S. affiliate company of Mitsubishi Electric Corporation. It offers a broad product portfolio including programmable automation controllers (PAC), programmable logic controllers (PLC), human machine interfaces (HMI), variable frequency drives (VFD), servo amplifiers and motors, control software, computerized numerical controllers (CNC), motion controllers, robots, low-voltage power distribution products, and industrial sewing machines for the industrial and commercial sectors. Additional information about Mitsubishi Electric Automation is available at us.MitsubishiElectric.com/fa/en.

About Mitsubishi Electric Corporation

With more than 100 years of experience in providing reliable, high-quality products, Mitsubishi Electric Corporation (TOKYO: 6503) is a recognized world leader in the manufacture, marketing and sales of electrical and electronic equipment used in information processing and communications, space development and satellite communications, consumer electronics, industrial technology, energy, transportation and building equipment. Mitsubishi Electric enriches society with technology in the spirit of its “Changes for the Better.” The company recorded a revenue of 5,003.6 billion yen (U.S.$ 37,3 billion*) in the fiscal year ended March 31, 2023. For more information please visit https://www.MitsubishiElectric.com.

*U.S. dollar amounts are translated from yen at the rate of ¥134=U.S.$1, the approximate rate on the Tokyo Foreign Exchange Market on March 31, 2022

About Mitsubishi Electric Factory Automation Business Group

Offering a vast range of automation and processing technologies, including controllers, drive products, power distribution and control products, electrical discharge machines, laser processing machines, computerized numerical controllers, and industrial robots, Mitsubishi Electric helps bring higher productivity – and quality – to the factory floor. In addition, its extensive service networks around the globe provide direct communication and comprehensive support to customers. The global slogan “Automating the World” shows the company’s approach to leverage automation for the betterment of society, through the application of advanced technology, sharing know-how and supporting customers as a trusted partner.For more about the story behind “Automating the World” please visit: www.MitsubishiElectric.com/fa/about-us/automating-the-world

About e-F@ctory

e-F@ctory is Mitsubishi Electric’s integrated concept to build reliable and flexible manufacturing systems that enable users to achieve many of their high speed, information driven manufacturing aspirations. Through its partner solution activity, the e-F@ctory Alliance, and its work with open network associations such as The CC-Link Partners Association (CLPA), users can build comprehensive solutions based on a wide ranging “best in class” principle.
In summary, e-F@ctory and the e-F@ctory Alliance enable customers to achieve integrated manufacturing but still retain the ability to choose the most optimal suppliers and solutions.

*e-F@ctory, iQ Platform are trademarks of Mitsubishi Electric Corporation in Japan and other countries.
*Other names and brands may be claimed as the property of others.
*All other trademarks are acknowledged

Further Information:
https://us.MitsubishiElectric.com/fa/en

Source https://hvacinsider.com/mitsubishi-electric-us-mitsubishi-electric-automation-inc-is-exhibiting-energy-efficient-and-sustainable-drive-solutions-for-hvacr-at-ahr-2025/

Controls Engineering & IoT

For more information about AHR 2025 and to register for free through February 8, please visit https://us.mitsubishielectric.com/fa/en/news-and-events/2025/february/ahr-2025/.

About Mitsubishi Electric Automation, Inc.

About Mitsubishi Electric Corporation

*U.S. dollar amounts are translated from yen at the rate of ¥134=U.S.$1, the approximate rate on the Tokyo Foreign Exchange Market on March 31, 2022

About Mitsubishi Electric Factory Automation Business Group

About e-F@ctory

Further Information:
https://us.MitsubishiElectric.com/fa/en

Source https://hvacinsider.com/mitsubishi-electric-us-mitsubishi-electric-automation-inc-is-exhibiting-energy-efficient-and-sustainable-drive-solutions-for-hvacr-at-ahr-2025/

Babybel cheese producer improves supply chain planning with AI
Bel Group deployed Kinaxis Maestro software across its operations to improve disruption mitigation, shelf-life management and distribution optimization.

Bel Group, maker of Babybel and The Laughing Cow cheeses, is using Kinaxis software to boost operational performance and improve supply chain visibility, the food company announced Dec. 9.

The food company has deployed the Kinaxis Maestro platform across all of its operations, a spokesperson told Supply Chain Dive. The integration is meant to help Bel Group improve its scenario planning capabilities.

The software helps planners mitigate disruptions by allowing them to leverage, create and run various scenarios, use digital twins and capture historical data. Doing so in real time can help Bel Group better meet consumer demand.

“For example, if a recipe featuring one of Bel’s iconic products unexpectedly goes viral – Bel will have internal and external data as a single source of truth, real-time insights, and the predictions and adaptive solutions needed to understand and respond quickly to the sudden change in demand,” the spokesperson said.

Bel Group also aims to use Maestro for short-term shelf-life management, multi-level distribution and transportation optimization for its fresh products, according to the press release.

Additionally, by working with Kinaxis’ solution extension partner 4flow, a supply chain consulting and software company, Bel Group can improve truck management to reduce transportation costs and carbon emissions, per the release.

Kinaxis introduced the Maestro platform earlier this year at its Kinexions 2024 event.

In a Q2 earnings call, Kinaxis President and CEO John Sicard described Maestro as an “AI-infused supply chain orchestration platform that provides real-time transparency and agility across the entire supply chain.”

Other companies using Maestro include tumbler manufacturer Stanley 1913, which leverages the platform to predict and prevent supply chain disruptions.

Source https://www.fooddive.com/news/babybel-cheese-owner-supply-chain-planning-ai-bel-group/736045/

Gazing Into the Restaurant Technology Crystal Ball: Delivering on Convenience and Innovation
As we approach the end of 2025, the restaurant industry finds itself at the crossroads of technological innovation and shifting consumer expectations. The digital transformation that gained momentum over the past decade is now a driving force shaping every aspect of the dining experience––from how meals are ordered and prepared to how customer relationships are nurtured. Technology is no longer just a tool, but a strategic enabler of growth and differentiation.

Convenience has also become the cornerstone of modern dining. Customers are no longer satisfied with good food alone; they demand seamless interactions, hyper-personalized experiences, and sustainable practices. To thrive in this competitive environment, restaurants must innovate in ways that go beyond traditional business models. Emerging technologies and creative strategies are opening up new opportunities for the industry to evolve and meet these demands head-on.

Key to this transformation is the ability to reimagine core elements of the restaurant experience. Cross-industry collaborations, value-driven menus, and redefined loyalty programs are at the forefront of these changes. Together, they create a roadmap for success in a world where delivery and convenience reign supreme.

Cross-Industry Collaborations: The New Ecosystem for Growth
Restaurants are no longer operating in isolation. Partnerships across industries are becoming pivotal, as brands team up with technology providers, logistics companies, and even entertainment platforms to enhance customer experiences. For example, food delivery apps might integrate with fitness trackers to offer meal recommendations based on users’ health goals.

Similarly, collaborations with automotive companies could see the rise of drive-thru lanes optimized for autonomous vehicles or in-car ordering systems. By embracing these partnerships, restaurants can tap into new customer segments while leveraging the expertise of complementary industries.

Franchise Growth Through Technology
Franchises are set to harness technology not just for efficiency but as a key driver of expansion. Analytics tools will empower franchise owners to do things like identify the most profitable locations, predict customer preferences in each market, and optimize inventory management.

Automation will also play a critical role, with cloud-based platforms streamlining everything from workforce scheduling to supply chain logistics. Moreover, training and onboarding for franchise employees will increasingly rely on virtual reality simulations, enabling faster scaling without compromising service quality. These technological advancements will allow franchises to grow while maintaining consistency and profitability.

Consumer Expectations Rise – And Restaurants Respond
Today’s diners demand more than just convenience—they expect meals that align with their values, whether it’s health, sustainability, or affordability. By 2025, AI-driven menu engineering will help restaurants craft offerings that cater to hyper-specific consumer preferences.

Expect to see more dynamic pricing models that adjust based on demand, ingredient availability, and time of day, ensuring both value for customers and profitability for operators. Transparency will also be paramount; we’re likely to see digital menus that provide detailed ingredient sourcing and nutritional information, fostering trust and loyalty among increasingly discerning consumers.

Beyond Traditional Loyalty Programs: Driving Real Brand Affinity
The days of simple points-based loyalty programs are waning and restaurants that want to continue standing out must create deeper connections with their customers. This means leveraging data to deliver personalized experiences—think tailored rewards, exclusive access to events, or even co-creation opportunities where loyal patrons can influence menu development.

We’ll also see gamification stepping in to revolutionize the way customers interact with third-party food delivery apps. By incorporating game-like elements into the ordering process, these platforms are turning mundane transactions into engaging experiences.

In 2025, users might earn points or unlock discounts by completing streaks –– like ordering from a specific restaurant multiple times in a week or trying new cuisines to “complete a culinary passport,” rewarding customers with exclusive deals or perks. These interactive features not only enhance user engagement but also drive repeat business, benefiting both the platforms and participating restaurants.

The Road Ahead
As technology continues to redefine the restaurant landscape, brands that prioritize innovation in delivery and convenience will have a competitive edge. By embracing technology to fuel these cross-industry partnerships, gamified ordering experiences, and more, restaurants can exceed the expectations of the modern diner. The future is digital, data-driven, and delightfully customer-centric—and it’s already on the horizon.

Noah Hayes

Source https://restauranttechnologynews.com/2024/12/gazing-into-the-restaurant-technology-crystal-ball-delivering-on-convenience-and-innovation/

Jan/San & Disposables

The Fresh Market Adds Vusion 360 Tech Solutions To All Locations
VusionGroup has been selected by The Fresh Market, a fresh food and specialty grocery chain, to digitalize both signage and inventory management of its stores.

This partnership will bring in a suite of Vusion 360 technology solutions, including digital shelf labels, VusionCloud, Captana’s computer vision and AI technology and Memory Store Analytics to all 166 locations across the U.S., marking the first Vusion 360 rollout in North America.

“We’re thrilled to team up with VusionGroup and introduce their technology to The Fresh Market. With this integration, we’re transforming our stores into fast and efficient spaces.” said Brian Johnson, COO of The Fresh Market.

“This partnership not only shows our dedication to elevating the shopping experience for our guests but also reflects our commitment to supporting our incredible team members.”

The Fresh Market operates in 22 states in the mid-western, eastern and southern regions of the U.S. The deployment of Vusion 360 in all stores in 2025 will support The Fresh Market’s mission of delivering an extraordinary guest and associate experience.

Key highlights of the Vusion 360 rollout at The Fresh Market include:

Increased productivity and efficiency: By leveraging the full multicolor electronic shelf label technology and the VusionCloud platform, prices can be remotely adjusted. Flashing LEDs on each electronic shelf label also guides associates during online in-store order fulfillment as well as replenishment.
Improved inventory management and product quality: The deployment of Captana computer vision and AI technology implemented in all areas, including center store and fresh departments. It empowers the store team and increases on-shelf availability chain-wide. Detecting in real time all out-of-stocks, the team can efficiently prioritize shelf replenishment and tackle issues with produce display, fresh food availability on the floor and general waste reduction.
Data-driven decision making: Memory Store Analytics is deployed to measure success and ROI on strategic KPIs for The Fresh Market, aiding in in-store merchandising decisions, timing of out-of-stocks and prioritizing waste reduction.
The implementation of these technologies will improve merchandising, inventory management, product quality and efficiency while minimizing waste. Additionally, using Cisco Meraki infrastructure already in place in stores, The Fresh Market will automatically connect VusionGroup’s IoT to existing access points, eliminating the need for additional hardware and reducing both the carbon footprint and operational costs.

“We are thrilled to partner with The Fresh Market, a premier leader in the grocery industry, swiftly advancing their digital transformation through our all-encompassing Vusion 360 solutions,” said Philippe Bottine, CEO Americas and group deputy CEO of VusionGroup. “This collaboration is a testament to our shared dedication to innovation and excellence within the retail landscape. Additionally, we are also very proud to roll out our full suite of value-added solutions across an entire retail chain for the first time, marking a pivotal milestone in the digital transformation of physical commerce.”

Source https://theshelbyreport.com/2024/12/20/the-fresh-market-adds-vusion-360-tech-solutions-to-all-locations/

DoorDash and Wing launch drone delivery at Dallas-area malls
The delivery app will integrate with Alphabet’s drone service to deliver items from more than 50 restaurants and retailers at two malls owned by Brookfield Properties.

DoorDash and drone delivery service Wing will do their best Santa Claus impression this holiday season by delivering goodies by air from malls in the Dallas area.

The program announced Wednesday will include more than 50 restaurants and retailers at two malls: Stonebriar Centre in Frisco and Hulen Mall in Fort Worth. Both are owned by the large mall operator Brookfield Properties.

Customers in the delivery zone who use DoorDash to order from one of the eligible businesses will have the option to have it brought to them by drone. Wing’s “highly automated” drones can complete deliveries in as little as 15 minutes, reaching speeds of up to 65 miles per hour, the company said. Upon arrival, the drones lower packages to the ground from a height of about 150 feet.

The delivery radius will be about 4 miles, a Wing spokesperson said. Residents can check their eligibility for delivery at wing.com/doordash.

Wing is owned by Alphabet, the parent company of Google.

It is the first time drone delivery has been offered by an American shopping mall, Wing said. It represents another step forward for the emerging technology, which has been tested by a handful of restaurant chains, including Panera, Jet’s Pizza and Mendocino Farms.

Drone delivery is intriguing for its ability to move items faster and theoretically more cheaply than humans in cars. But it is still subject to strict regulations and can require some human oversight. The machines’ payload capacity is also limited.

The mall program builds on DoorDash and Wing’s existing partnership, which launched in 2022 in Australia and came to the U.S. earlier this year in Christiansburg, Virginia.

Founded in 2012, Wing also works with about a dozen Walmart stores in the Dallas-Fort Worth metroplex.

Source https://www.restaurantbusinessonline.com/technology/doordash-wing-launch-drone-delivery-dallas-area-malls

Contract Cleaning Services Market Slated for Significant Growth
The global contract cleaning services market is estimated to grow by $145.92 billion from 2024 to 2028 at a compound annual growth rate of 6.28 percent, according to research from Technavio.

The contract cleaning services market in North America is experiencing significant growth due to several key factors. Construction activities have seen an unprecedented rise, leading to an increase in the number of residential and commercial projects. Additionally, the growing number of dual-income households necessitates the need for professional cleaning services. Affordable housing schemes and attractive home loan offers from banks have resulted in residential construction projects. Government subsidies for first-time homebuyers further boost this trend.

The commercial segment, which includes hospitality establishments, spas and salons, food service establishments, hospitals and healthcare centers, institutions, and offices, is the primary driver of the contract cleaning services market. This segment is expected to experience significant growth due to the increasing demand for cleaning services from commercial office buildings and healthcare organizations, particularly in the APAC region. The healthcare sector’s contribution to the market is anticipated to be substantial due to mandatory government standards for clean healthcare facilities. The hospitality industry, a significant end-user of contract cleaning services, is expanding, with numerous hotel projects underway in emerging economies like India, China, and Middle Eastern countries. For instance, RARE India and Radisson Hotel Group have recently announced new hotel projects. Additionally, the Americas’ hotel industry is expected to grow further, with leading global hotel industry players launching new hotel chains. The increase in the number of restaurants, hotels, and commercial establishments worldwide will continue to drive the demand for contract cleaning services. The services sector’s growing contribution to GDP indicates the sector’s expansion, leading to an increase in offices and commercial establishments and further strengthening the demand for contract cleaning services.

The use of advanced cleaning robotics enhances cleaning efficiency and reduces the workload on employees. Commercial establishments, including offices, retail spaces, and under-construction units, benefit from contract cleaning services to manage debris, dust, oil spills, and other forms of dirt. Infrastructure development projects also rely on these services to maintain Green working environments. Domestic labor is being gradually replaced by professional contract cleaning services in emerging nations, leading to a high penetration rate in these markets. Contract cleaning services are essential for maintaining a clean and healthy workplace, ensuring business continuity, and enhancing the overall image of an organization.

Source https://www.cleanlink.com/news/article/Contract-Cleaning-Services-Market-Slated-for-Significant-Growth–31513

What is Extended Producer Responsibility
Key Takeaways
EPR programs have brand owners, producers, and manufacturers pay to recycle or dispose of their products.

Paper is one of the most widely recycled materials in the U.S. The paper industry is working to capture even more paper from the waste stream for recycling. Paper recycling rates in the U.S. have consistently increased in recent decades.

This article covers:

The definition of Extended Producer Responsibility
The role of paper in EPR programs
Our industry’s investment to improve paper recycling
Our recommendation for EPR programs

What is an Extended Producer Responsibility Program?

Extended Producer Responsibility, or EPR, is the concept where brand owners, producers, and material manufacturers pay for the end-of-life costs to recycle or dispose of products they put on the market.

Types of EPR are in place in countries around the world, including in Europe and Canada. It’s also in place in the U.S. too.

Fees for producers vary based on the EPR program. Generally, fees might help cover:

Material collection
Waste disposal
Technology upgrades
Educational materials
Program administration
Development of recycling end-markets

Has Extended Producer Responsibility Been Implemented Before in the U.S.?

Yes, EPR programs are already in place in the U.S. In many instances, the EPR program is for hard-to-recycle materials like batteries, paint, electronics and mattresses.

Canada and Europe have similar EPR policies for these types of products as well.
EPR programs can be effective when:

Products are difficult to process
Products have low recycling rates
Healthy end markets do not exist
However, these issues don’t apply to paper and paper-based packaging in the U.S.

What is the Paper Industry’s Role in Extended Producer Responsibility Programs?

EPR programs can be an effective way to improve recycling for materials with low recycling rates. One-size-fits-all EPR proposals don’t distinguish between materials that are highly recycled – like paper and paper packaging products – and those that aren’t.

Paper is one of the most widely recycled materials in America. Paper recycling rates in the U.S. are consistently high and have increased in recent decades. Our industry recycles paper from industrial, commercial, institutional and residential streams.

By any metric, paper is a recycling success story.We recycled 46 million tons of paper in the U.S. in 2023. That’s 126,000 tons per day.

79% of Americans have access to a community residential-curbside recycling program, making it easy to recycle paper and cardboard at home.

Robust and resilient end markets already exist for recycled paper. Meaning, when we recover used paper, we’re turning it into new products like boxes and tissue.

DID YOU KNOW
Most U.S. paper mills use some recycled paper to make new products. Recycled paper makes packaging for food and medicine, shipping materials, tissue products like toilet paper and paper towels, and office and newspapers.

What Has the Paper Industry Done to Improve Paper Recycling?

Investing in and improving paper recycling has been an industry priority for decades. The paper industry is working to capture even more paper from the waste stream for recycling.

Set Voluntary Goals

The U.S. paper industry set its first recycling goal in 1990 to improve paper recycling rates. We recycle nearly 60% more paper today than we did in 1990.

Works to Increase the Use of Recycled Paper

We’ve set a goal to increase the use of secondary materials like recycled paper in new paper products to 50% by 2030. Additionally, since 2019, our industry has announced or is expected to complete projects by 2025 that will use more than 9 million tons of recycled paper.

Advocates for Strong Residential Recycling

AF&PA and our members are strong advocates for residential recycling programs. We work with stakeholders and partners who encourage community involvement to increase recycling access and improve education.

Has an Ownership Stake in Recycling

AF&PA members own and operate more than 100 materials recovery facilities (MRFs) nationwide. That’s where recyclables are sorted and processed.

Invests in Education, Resources and Research

In the 1990s, AF&PA created a program to help promote paper recycling in the U.S., which is still ongoing today. Our industry also tested and found pizza boxes and all-paper padded mailers can be successfully recycled at paper mills.

Improving Recycling Systems Requires Data-Driven Solutions

Waste and recycling management is complex because of things like:

Geographic region
Differences in what’s accepted based on community, city, county and state jurisdiction
Difference in waste management companies
Proximity to/amount of materials recovery facilities
Housing type
Product manufacturing and the supply chain is also complex and crosses state lines. For example, recycled paper can be shipped to a paper mill in a different state. What’s accepted by paper mills might not be accepted in local communities.

Robust data helps states understand what’s working well within their recycling system so they can maximize success and minimize harm. They also identify issues the state needs to work on in the future.

States need to have as much information as possible about the current waste, recycling and materials management systems before considering EPR programs.

Source https://www.afandpa.org/news/2024/what-extended-producer-responsibility

Industry Spotlight

6 anvils likely to dangle over restaurateurs’ heads in 2025
Everyone has a conviction about what’s ahead for the industry in the New Year. But it’s the uncertainties—the what-ifs—that should be top of mind.

If every prediction for the restaurant business brought a dollar to the trade, operators could shut down Jan. 1 and still declare 2025 a gangbuster year. Apparently, anyone who so much as used a napkin during the prior 12 months is obliged by law or custom to air their expectations for the industry’s next 12.

Yet, despite what appears to be an all-time high in forecast volume, the crystal ball is about as clear as a lava lamp. Predictions are definitive statements of what’s next. Not figuring into the picture are the what-ifs, the variables that could bring either fortune or catastrophe. It all depends on how those issues unfold.

Here are some of the uncertainties that could have restaurateurs either whooping or weeping on Dec. 31, 2025.

What if inflation spikes again?

Most of the forecasts we’ve seen call for food costs to inch upward by a percentage in the low single digits. The consensus is that wages will rise at a slightly higher rate, possibly in the mid-single-digit range. If those predictions are even remotely accurate, the pressure on menu prices would be more moderate than what the industry has felt in the prior few years.

Yet there’s reason to suspect those projections could be woefully low. Our incoming president has vowed to levy 25% tariffs on all goods shipped into the U.S. from Mexico, the United States’ biggest trade partner. An avocado or Mexican beer that costs X today will set a restaurant back X + 25% if the surcharge is indeed assessed, as President-elect Trump has vowed to do on his first day in office.

Donald Trump has also pledged to levy the surcharge on imports from Canada, a major source of red meat, flour and other grain products. Those supplies would similarly jump in price.

What’s often forgotten in the spirited discussion of the tariff proposal is the impact on the price of domestically produced goods. American suppliers will have the cover to raise prices by up to 24% and still undercut what importers charge.

Yet no issue is likely to be more important to restaurants in 2025 than allaying the sticker shock that walloped the business this year. There’s no denying at this point that consumers are forgoing restaurant visits and cooking more often at home because menu prices are soaring past the level of everyday affordability.

The industry is going to have a very bad year if it can’t keep its everyday patrons and win back the ones adopting a lifestyle where dining out is a special treat.

What if immigration reform dries up the labor pool?

It’s a no-brainer that the mass deportation of undocumented migrants would make the recruitment and retention of restaurant workers that much tougher. The question is, by how much?

The latest indication from Trump’s transition team is that the new administration will seek to send at least 2 million immigrants back to their nations of origin. That’s a big number. Some extremists say the tally of deportees could top 10 million, though logistical considerations suggest that scale would be unrealistic.

Less discussed in the restaurant business is the possible effect on the industry’s supply chain. Will there be enough farm workers to cultivate and pick what’s grown on American farms? About half the 162,000 workers on California’s farms, a main source of vegetables and fruits for the industry, are undocumented, according to the University of California at Merced.

How about the factory workers who process the goods? And the truck drivers who haul the supplies to an establishment’s backdoor?

Any crimp in supplies is likely to raise prices.

What if other areas copy California’s wage-setting model?

Organized labor scored an historic victory this year when the minimum wage for most fast-food workers in California jumped 25% to $20 an hour as of April 1.

The near-vertical increase was the result of a new wage-setting process that’s a first of its kind for the restaurant business. Instead of having elected officials set the minimum wage, California is entrusting that responsibility to a panel of fast-food workers and restaurant employers. The idea is they’ll collaboratively hammer out a rate that works for both major shareholder camps.

No longer will pay levels be set unilaterally by fast-food employers, a prerogative they and other payroll managers have enjoyed since Adam and Eve needed to hire a mover.

Labor advocates have been pushing other jurisdictions here and there to follow California’s lead and set up their own employment councils. Their objective is empowering employees to strongly influence what they’re paid.
In recent weeks, Minneapolis’ City Council voted to give that model a try, albeit for workforces beyond the restaurant business. Mayor Jacob Frey vetoed it, and the Council failed to override his veto.

But labor advocates are already shifting their hopes of forming labor councils to Baltimore and other parts of Maryland. It remains to be seen how much traction they’ll get, and where they may focus next.

What if the industry whiffs on childcare?

The industry would be braindead if it didn’t appreciate the impact affordable childcare would have on its recruitment struggles. Parents could take a restaurant job without worrying about who’ll watch the kids or how they could afford a service that costs more than what they’d earn.

An affordable option has been employers’ Holy Grail. Never before has the quest been as close to succeeding as it is right now in Texas, where the Texas Restaurant Association is leading a consortium of companies that share the trade’s recruitment plight.

The group intends to present state lawmakers and regulators with concrete ways in 2025 of bringing the service within financial reach of employer and employee. The suggestions range from lowering providers’ costs by rolling back costly and ineffective regulations, to creating resource centers where employers can share what’s worked for them.

The consortium, known as Employees for Childcare, or E4C, is open to sharing its remedies with any party that’s interested, including other state restaurant associations. The more parties that take up the cause, the less each one would have to pay.

A core assumption is that the expense should be split between employer, employee and government.

It would be extremely Grinch-like to suggest the effort is the industry’s last best hope to crack the code on childcare. But it’s never had a better opportunity to make the game-changer a reality.

If the effort should fall short, employers would lose valuable time and squander the best shot they’ve had at achieving what’s long been written off as an impossibility.

What if chains continue to close units at the head-turning rates we saw in 2024?

In a word, great. No one wants to see people lose jobs or another dining option in their neighborhoods. But the industry is littered with wheezers whose plug should have been pulled long ago. The more junk that comes off the market, the better chance the worthwhile survivors have of prospering.

What if the restaurant business gets caught up in the political craziness that many expect from a second Trump administration?

This is the great unknown. If, for instance, RJK Jr. is confirmed as the federal health czar, will he badger the whole food industry, restaurants included, to dramatically cut its reliance on processed foods, the chain sector’s lifeblood?

The business saw a rash of food contaminations during the second half of 2023, from E.coli in McDonald’s onions to salmonella in cucumbers. What if the government tries to shut down the FDA or other food-safety watchdogs?

There are more questions than answers here.

But isn’t that always the case when a new calendar is hung on the wall?

Source https://www.restaurantbusinessonline.com/workforce/6-anvils-likely-dangle-over-restaurateurs-heads-2025

Building Trust and Loyalty Through Accessibility in QSRs
You can improve your customer experience by making your digital content accessible.

Quick-service restaurants (QSRs) are known for their fast and convenient service. For blind and low-vision customers, however, accessibility challenges can turn convenience into frustration.

The Americans with Disabilities Act (ADA) requires restaurants and other public-facing businesses to provide accessible environments for people with disabilities, including physical spaces and digital tools like websites, self-service kiosks, and devices.

Yet, for many restaurants, meeting these requirements can seem overwhelming. Don’t let this be a challenge because you can improve your customer experience by making your digital content accessible and usable for everyone.

Accessibility Drives Loyalty
A recent survey of over 600 blind and low-vision diners by TPGi—a leading digital accessibility solutions provider—revealed a powerful insight: accessibility impacts loyalty.

An overwhelming 84 percent of respondents said that a restaurant’s accessibility significantly influences their decision to return. Accessible restaurants don’t just meet legal obligations—they build trust, loyalty, and repeat business by creating positive dining experiences for everyone.

Accessible websites, mobile apps, digital kiosks, and payment systems can be game-changers for blind and low-vision customers. These tools enable independence, allowing diners to review menus, place orders, and pay for meals without relying on others. By having inaccessible technology, you are creating barriers that diminish customer satisfaction, deter repeat visits, and leave yourself open to litigation.

From Obligation to Opportunity
ADA compliance isn’t just about avoiding lawsuits; it’s about inclusion. For QSRs, like McDonald’s, creating inclusive dining experiences elevates the customer experience and positions the brand as a leader in accessibility.

Whether it’s ensuring kiosks meet ADA height and reach requirements, adopting screen reader-compatible software, or improving website accessibility, investing in accessibility is an investment in customer satisfaction and loyalty.

Take, for example, Domino’s Pizza. The landmark ADA case against its website and mobile app underscores the importance of digital accessibility. The ruling affirmed that digital tools must be as accessible as physical locations, signaling to QSR operators that compliance must extend beyond brick-and-mortar spaces.

According to TPGi’s Senior Vice President, Matt Ater, evaluating a QSR’s current digital ADA compliance is a crucial first step in building a plan forward. Beyond mitigating legal risks, accessible businesses tap into a loyal customer base with billions in purchasing power. Ater, evaluating a QSR’s current digital ADA compliance is a crucial first step in building a plan forward. Beyond mitigating legal risks, accessible businesses tap into a loyal customer base with billions in purchasing power.

“As a person with a disability myself, I can tell you that when people with disabilities find a business that meets their needs, they’re more likely to come back,” says Ater. “Accessibility fosters loyalty.”

Actionable Steps for QSR Operators
To make accessibility a priority, consider these practical steps:

Accessible Websites and Menus: Provide digital and mobile-friendly menus that meet W3C Accessibility Guidelines (WCAG) 2.1 standards to ensure compatibility with screen readers.
Mobile App Accessibility: Make sure your app supports accessibility features like screen readers, larger text settings, and voice commands.
Digital Kiosk Accessibility: Implement features like tactile navigation, audio instructions, and kiosk screen reader software.
Staff Training: Equip employees with the knowledge to assist blind and low-vision customers effectively. Empathy and awareness go a long way in creating inclusive environments.
Clear Communication: Ensure menus, signs, and in-restaurant information are available in Braille, large print, or other accessible formats.
Why Accessibility Matters
Accessibility goes beyond meeting legal requirements—it’s about creating welcoming spaces that value every customer. Mobile apps, websites, and kiosks are critical touchpoints for a memorable digital-first dining experience, and prioritizing customer accessibility demonstrates your commitment to inclusion.

For QSRs, prioritizing accessibility isn’t just the right thing to do; it’s a smart business move that opens the door to a loyal yet frequently underserved market segment.

As blind and low-vision diners have shared, accessibility leads to loyalty—and loyalty drives long-term success. To gain deeper insights into the connection between accessibility and customer loyalty, download TPGi’s report, Accessibility Drives Loyalty.

Melissa Morse

Source https://www.qsrmagazine.com/story/building-trust-and-loyalty-through-accessibility-in-qsrs/

2024 was a painful year for full-service restaurants
Many sit-down chains struggled. There were bankruptcies, closures and plenty of soul-searching. But there were some clear winners, too.

Bankruptcies. Mass closures. Activist investors.

These were a few of the unfortunate trends that defined the full-service restaurant sector in 2024 as operators battled shifting consumer habits and pandemic aftershocks.

Three large full-service chains—Red Lobster, TGI Fridays and Buca di Beppo—filed for Chapter 11 bankruptcy during the year. All said some combination of the pandemic and inflation left them unable to pay their debts.

Those three became poster children for full service’s woes in 2024. But many others were struggling to stay above water. For sit-down restaurants, growth was the exception rather than the rule.

Consider this: For just the fourth time since 2014, the number of full-service chain restaurants in the U.S. was smaller than it was the year before. Unit count among the 600 largest FSRs was on pace to shrink by 0.5% in 2024, the largest decline since 2020, according to Technomic.

The closures tended to come in waves. Red Lobster, TGI Fridays, Hooters and Shari’s all closed dozens of restaurants in one fell swoop. Denny’s and Applebee’s also shuttered a significant number of stores throughout the year, per Technomic.

What happened? Most of the immediate challenges were tied to recent changes in consumer behavior. Fed up with years of inflation, customers became more choosy with where they spent their dining-out dollars. That gave restaurants little margin for error: If a brand’s operations, prices or menu weren’t quite hitting the mark with customers, chances are it paid the price.

Add that to full-service’s existing issues, such as customers’ growing preference for limited service and takeout and an oversaturated market for sit-down dining, and you had a recipe for a down year.

The numbers reflected that. Through the first half of 2024, average year-over-year same-store sales growth among 22 publicly traded FSRs was negative 0.5%.

The difficult environment also produced some clear winners. Two chains—Texas Roadhouse and Chili’s Grill & Bar—lapped the competition in 2024. Through three quarters, their same-store sales growth for the year averaged 8.7% and 10.8%, respectively.

After making adjustments to its operations and menu, Chili’s broke out with a series of marketing wins: A $10.99 3 for Me meal starring the Big Mac-like Big Smasher burger, and the Triple Dipper appetizer platter, which went viral on TikTok.

Texas Roadhouse, meanwhile, did what it has been doing for years: serving good food at affordable prices in a fun atmosphere—a tried-and-true formula that is easier said than done.

Those standout performances left a lot of brands doing some soul-searching. Some of the less fortunate, such as Red Lobster and Cracker Barrel, are embarking on comprehensive transformations. The seafood chain plans to reimagine itself post-bankruptcy as a fresher, hipper concept, with a new menu and marketing geared toward a younger audience. And Cracker Barrel is investing $700 million over the next three years to revamp its menu, prices and the design of its stores.

In a number of cases, change has come at the behest of disgruntled shareholders. Under pressure from activist investors, Bloomin’ Brands and BJ’s Restaurants named new CEOs in 2024. Red Robin, The Cheesecake Factory and Cracker Barrel also faced shareholder provocation.

All of those but Cheesecake are in the midst of some sort of turnaround effort. And most of their playbooks can be summed up in one word: simplification. That can apply to a chain’s menu, its operations or even the profile of the brand itself.

Bloomin’, for instance, wants to get its largest chain, Outback Steakhouse, back to its “Aussie spirit” by refocusing the menu on steak and seafood. Red Robin has overhauled its signature burgers with a new cooking process and fresher ingredients. BJ’s plans to shrink its menu and streamline how things are prepared—right down to its popular Pizookie dessert.

“We have three different ways to scoop ice cream onto a Pizookie,” said Lyle Tick, new president and chief concept officer, in October. “We might be better off with one way of doing that.”

Many sit-down chains also resolved to do a better job of communicating value to inflation-weary customers. Red Robin played up its bottomless fries and other sides, Applebee’s launched a meal deal, and Red Lobster planned to promote more affordable menu items—though Endless Shrimp is out.

Ironically, value happens to be one of the things full service excelled at in 2024. According to research published in October by data firm YouGov, casual dining’s value perception climbed over the past year while fast food’s plummeted. As of Sept. 26, casual dining had a value rating of 7.8, while fast food had fallen to 5.2.

That came as restaurants of all kinds flooded the market with deals and discounts in hopes of catching the attention of price-conscious consumers.

Full-service restaurants generally haven’t raised prices as much as their limited-service counterparts, which could explain why they are winning on value. It could also be a sign that consumers are noticing the other forms of value sit-down restaurants provide, such as atmosphere, table service and alcohol.

Full service brands may need to lean into those advantages to have a better year in 2025.

Source https://www.restaurantbusinessonline.com/operations/2024-was-painful-year-full-service-restaurants

Sysco employees say they’re set to strike in Houston—and possibly elsewhere
The walkout would affect a host of restaurants in the market, including local units of The Cheesecake Factory, Jersey Mike’s, Jimmy John’s, Pappas Restaurants and the Buc-ee’s c-store chain, according to the local Teamsters chapter planning the strike.

Restaurants in the Houston area could see a disruption in supplies over the holidays if employees of the Sysco distribution warehouse serving the market make good on a threat to strike because of stalled contract negotiations.

The 430 drivers, warehouse “pickers” and fleet-maintenance personnel authorized their union, Teamsters Local 988, to call a strike if the distribution giant doesn’t grant the concessions they’re demanding.

“Nothing our members are demanding is unreasonable,” Robert Mele, president of the local, said in announcing the strike vote. “These workers want what everyone in this country deserves: fair wages, quality health care, and a secure retirement.”

“We don’t want to strike, but if Sysco forces us onto the picket lines, they’ll have no one to blame but themselves,” declared Charles Adams, a driver and the shop steward of Local 988.

Sysco disagreed with the union’s characterization of the negotiations. In a statement issued to Restaurant Business, a spokesperson asserted, “Sysco is committed to good-faith negotiations with the goal of providing our colleagues fair wages and benefits that show our appreciation and respect for their hard work and dedication while also balancing the company’s business needs. The current contract doesn’t expire until January 17, and we will continue to negotiate until we reach an agreement that is agreeable to both sides.”

But, he added, “That said, we have robust contingency plans to ensure we can continue to serve our community and our valued customers.”

The union specifically mentioned The Cheesecake Factory, Jersey Mike’s, Jimmy John’s, Pappas Restaurants’ brands and the Buc-ee’s chain of oversized c-stores as chain operations that would be immediately affected by a strike.

The walkout would also presumably affect many of the Houston market’s independent restaurants and noncommercial facilities. The city’s restaurant scene has been booming, according to locals, leading to a decision this year by the Michelin dining guide to publish an edition for the metropolis.

Other markets could be affected if sister Teamster chapters walk out in support of their Houston colleagues. Last year, a strike called by locals in Louisville, Kentucky, and Indianapolis spread to 1,000 Sysco workers across the country, according to Teamsters. The workers who walked out in sympathy included employees of Sysco facilities in Los Angeles, San Francisco and Seattle, the union said.

The job action lasted for two weeks, though local operators said the walkouts were intermittent.

Teamsters’ national office said the strikes were the leverage needed to get a 20% immediate wage hike for the striking workers in Louisville and a 23% raise over the length of a five-year contract for their colleagues in Indianapolis.

In addition, according to the union, management agreed to improve workplace conditions, grant Martin Luther King Day as a day off and cap employees’ weekly hours. The latter concession was the result of complaints that Sysco was over-scheduling workers because it couldn’t recruit a large enough workforce to handle all that needed to be done.

Sysco, the industry’s largest broadline distributor, is based in Houston.

Thursday’s strike vote was the latest sign of increasing labor strife within the restaurant industry. On the same day, Starbucks Workers United announced that members working in Seattle, Los Angeles and Chicago were walking off their jobs at least until Christmas Eve. The group had ended what it termed fruitless contract negotiations with Starbucks management two days beforehand.

Workers at seven of Amazon’s delivery hubs went on strike Friday. The e-commerce giant has become a major source of supplies for restaurants as well as the world’s largest retailer.

Source https://www.restaurantbusinessonline.com/workforce/sysco-employees-say-theyre-set-strike-houston-possibly-elsewhere

Big Chicken Has a Vision for Global Expansion
The chain hopes to reach around 275 restaurants by the end of 2029.

For basketball legend Shaquille O’Neal, chicken is personal.

Many chains wanted him to do endorsements and it never felt right.

“It felt unauthentic, and he’s one of the most authentic human beings you’ll ever meet,” said Josh Halpern, CEO of Big Chicken, a fast casual founded by O’Neal in 2018, during a recent investor presentation.

He wanted Big Chicken to be part of his legacy and be rooted in his favorite childhood recipes without it being over the top. Fans have responded in kind. Through November, the fast casual has welcomed more than 5 billion media impressions because of customers’ “fascination with Shaquille.”

Over six years, his beloved concept has grown to 46 restaurants (49 by December 31)—24 traditional, 19 nontraditional, one in an airport, one international, and one on a Naval base. A little more than 20 locations opened in 2024 alone. According to a five-year forecast, Big Chicken expects to open 26 stores in 2025, followed by 42 in 2027, 55 in 2028, and 69 in 2029, eventually putting the chain at 272 restaurants.

There are 210 stores in the pipeline, which should open over the next eight years. Big Chicken partners with Oak View Group to open six to 12 nontraditional outlets per year.

The company has a store in the U.K. and next year plans to enter Canada (with at least three nontraditional spots in sports arenas and a franchise partner who’s committed to at least two units), Honduras (signed a 30-unit deal in Central America), and most likely the United Arab Emirates. The international growth is spurred by O’Neal’s reputation as a global sports icon. In fact, Halpern mentioned an India-based media publication that frequently covers Big Chicken’s growth. The coverage has been so significant that the chain is getting requests to open a restaurant in the country. The company believes its peak international market penetration is 10 percent of a region’s KFC footprint.

Big Chicken is close to finishing a $10 million capital raise, led by New York-based firm Branded Hospitality Ventures. The funding will be used on personnel, marketing/tech stack, and international IP execution.

“As a 6-year-old company, issues will come up,” Halpern said. “But as long as we have the right village of people all communicating together and working together to smooth out the bumps so that we can grow fast, we can be in a great position to win, and that’s really why we’re raising this capital.”

O’Neal’s popularity has allowed Big Chicken to quickly gain a national footprint instead of having to build a regional base and growing outwardly like a typical restaurant. In a recent example, the fast casual opened in Hattiesburg, Mississippi—its first location in the state—and earned $50,000 in revenue across three days. Halpern attributed that swift rise to unaided awareness from O’Neal’s reputation.

“The Shaquille PR machine drives so much trial right after that, it’s really on operations to make sure we’re driving the repeat [visits],” Halpern said. “Once you get past the awareness, the next thing is your supply chain. We’re running north of 98 percent, 98.3 percent [efficiency], which was a damn good number before COVID or any of this stuff happened over the last few years.”

The CEO admits that marketing density can be difficult in some markets. National marketing director Josh Sims—who previously served at Bojangles and has experience reaching Gen Z and millennial guests—works with franchisees to help with traffic-driving tactics and ensure marketing dollars have a wider impact. The operators are usually backed up by O’Neal, who has a major social media presence.

“Shaquille’s posting, if not weekly, every other week on his Instagram account, TikTok,” Halpern said. “He posts a bunch as well. We get enough. We get the marketing that we need.”

Big Chicken has learned hard lessons when it comes to franchisees. Some of the earliest operators are beginning to move on, which Halpern prefers. Over the years, the chain discovered a lot about itself in terms of the type of franchisees it wants, how to launch restaurants in the best possible way, and how to focus on unit-level economics. Thirty-five franchisee groups have been selected from 4,700 applications.

The company certainly isn’t having a difficult time finding people to work at stores. The number one location had around 700 applications within the first week.

The key, however, is finding employees with the right values. The same goes for the corporate level. In November, Big Chicken added vice president of operations Bobby Shaw, who spent time with Chipotle when it was still considered an emerging brand and worked with Wahlburgers, Teriyaki Madness, and Salt & Straw. There is also Sam Stanovich, SVP of franchise leadership, Tony Giardina, director of supply chain, and Marci Rude, VP of development.

“We’re trying to build an A-plus team,” Halpern said. “We’re not trying to have hundreds of people. We’re not trying to have cash burn issues. In fact, we’re burning extremely responsibly and believe that we’ll start breaking even in early 2026. The goal now is how do we build the right infrastructure to go a little bit wider to support the growth that we’re expecting next year.”

Big Chicken has also achieved an international footprint quicker than the average emerging concept. Halpern said the “where” isn’t as important as “who” the partner is and whether they’re the right fit. The CEO added that O’Neal is bigger in China and the Philippines than in the U.S.

Halpern noted that O’Neal is “massive in 50-plus countries.” He believes there’s an opportunity to go global as long as the supply chain is right and the marketing machine is working well. Halpern said it would be a mistake to hold the brand back and compares its “lightning in a bottle” rise like Dave’s Hot Chicken and Blaze Pizza.

Source https://www.qsrmagazine.com/story/big-chicken-has-a-vision-for-global-expansion/

Breakout products of the year on restaurant chain menus
New items and limited-time offers flooded restaurant menus in 2024, but these winners surged to the top in more ways than one.

Menu innovation accelerated in 2024, as chains competed to tempt customers with food and drink offerings. Restaurant Business sister company, Technomic, reports that menu launches have been steadily increasing year over year, reaching 30,318 as of October, compared to 27,160 in all of 2023.

Among the new items were plenty of buzz-generating wing sauces, breakfast sandwiches, pizza toppings and coffee drinks. But several game-changing menu products rose above the rest, proving their worth in terms of innovation and much more.

Cantina Chicken at Taco Bell
In February, Taco Bell released its 2024 marketing calendar, revealing a wide array of menu items that would launch throughout the year. Among the first and most impactful was the Cantina Chicken Menu, centered on slow-roasted chicken seasoned with Mexican spices. That chicken would go on to star in tacos, bowls, burritos and LTOs including the Cheesy Chicken Crispinada, Taco Bell’s spin on an empanada.

The chicken has deep roasted notes, much like carnitas, enlivened with tomatoes, chilies, garlic and onion, differentiating the product from its competitors. It was created to be “destinational” not just a “me too” product, said Brett Pluskalowski, manager of research & development for Taco Bell’s food innovation team. “It took 60 iterations to make the chicken perfect.” The chicken filled a void in the menu and although the QSR won’t reveal numbers, its introduction boosted traffic.

Triple Dipper at Chili’s
When this starter, which lets diners mix and match three appetizers and three sauces, went viral on TikTok, sales surged 70%. The social media sensation contributed to Chili’s 14.1% same-store sales growth and a 6% traffic surge in the last quarter. Smart marketing, rather than groundbreaking menu innovation, turned the Triple Dipper into a breakout product.

But Chili’s didn’t rest on its laurels. At the same time the Triple Dipper was trending, so was the chain’s Fried Mozzarella, with fans posting videos of eye-catching “cheese pulls.” So Chili’s capitalized on the buzz, making Fried Mozz and Nashville Hot Mozz permanent appetizer options for the Triple Dipper. More recently joining the lineup is Honey Chipotle Mozz, a riff that taps into the sweet-heat trend. The Triple Dipper now has over 200 million views on social media and has spawned the Triple Dipper Dream Collection of bedding, socks and other gifts.

Smashed Jack at Jack in the Box
Smashburgers take skilled labor, special equipment and time to execute—elements usually missing at fast-food chains. But Jack in the Box was watching the smashburger trend explode on social media and wanted a piece of the action. It took two years of R&D, but the Smashed Jack launched in January—and sold out in three weeks, outperforming forecasts.

The burger features a premium quarter-pound grilled smashed patty with grilled onions, thick pickle slices and a proprietary “Boss Sauce” on a buttery brioche bun. Each component went through several iterations and tests before the burger build was perfected. Jack in the Box had to source a looser grind, work with a vendor to develop a smash press tool, batch cook the caramelized onions so as not to slow down the line, create the signature Boss Sauce and spec a potato-brioche bun hybrid that complements the burger.

The Smashed Jack returned in March, and very positive customer feedback spurred variations throughout the year.

Dip ‘n Sip at Auntie Anne’s
Why didn’t someone think of this before? Auntie Anne’s Dip ‘n Sip is a one-handed snacking solution that allows customers to quench their thirst while dunking salty or sweet pretzel nuggets or mini hot dogs into a dip. Purchasers can choose any drink and a dip assortment including cheese, caramel, mustard, marinara and more.

While the bite-size pretzels and dogs are relatively new, the creative packaging is the breakout news here. It feeds into the grab-and-go snacking trend, surging as younger consumers, in particular, blur mealtimes and seek anytime, anywhere food and drink.

Hashbrown Casserole Shepherd’s Pie at Cracker Barrel
Cracker Barrel turned to its popular breakfast hashbrown casserole to spin a comforting shepherd’s pie in an innovative direction.

Hashbrown Casserole Shepherd’s Pie features savory, umami-rich pot roast and mashed potatoes, like the classic, but the crust on top is created with the kitchen’s hashbrown casserole, smashed on a griddle to make it crispy. Guests have to break through the crust to get to the reward inside.

The dish launched in test in June as part of Cracker Barrel’s 20-item menu overhaul, but has since joined the permanent menu due to positive guest feedback and sales. It fits with the family-dining chain’s mantra of “craveable items with a twist,” according to SVP of Operations Cammie Spillyards-Schaefer.

Caramelized Garlic Steak at Sweetgreen
Fast-casual Sweetgreen added steak to the menu for the first time, rolling it out nationally in May. Caramelized Garlic Steak was introduced in three items—a Steak Kale Caesar Salad, Steakhouse Chopped Bowl and Caramelized Garlic Steak Protein Plate—but it can be ordered as a protein option in any custom bowl or salad.

Chef Chad Brauze developed the recipe, sourcing grass-fed tri-tip steak. It’s then seasoned with a dry rub of garlic, onion salt and black pepper, and slow roasted in a combi oven; the heat is raised at the end to caramelize the surface.

After the test in Boston in February, it was obvious the steak was a hit. One out of five customers chose it as a protein option at dinnertime—the daypart Sweetgreen was aiming to build. By June, Sweetgreen CEO Jonathan Neman revealed that “we’re seeing over 30% of sales being driven by steak.”

Salted Caramel Spice Cake at Portillo’s
For the first time in 20 years, Portillo’s introduced a sweet competitor to its Famous Chocolate Cake. At the end of August, the Chicago-based chain launched Salted Caramel Spice Cake, boasting warm, autumn flavors for the season ahead.

The house-baked layer cake has a moist texture and a cinnamon-forward flavor profile. It’s iced and filled with a buttery salted-caramel frosting that complements the spice notes. The limited-time offer was available as a whole cake, by the slice and as a component in a cake shake. Since it was an LTO, Salted Caramel Spice Cake didn’t overtake Portillo’s chocolate cake in sales, but it may have paved the way for another seasonal cake competitor sooner than 20 years.

Source https://www.restaurantbusinessonline.com/food/breakout-products-year-restaurant-chain-menus

Gift card sales indicate in-person dining is back, Paytronix data show
In-store card purchases outstrip digital sales in 2024, reversing trends and indicating post-COVID confidence

Restaurant gift card sales peaked earlier in the 2024 Thanksgiving weekend with shoppers buying 13.2% more in dollars per card on Black Friday and 17.7% more spent over the weekend, while Cyber Monday sales remained flat vs. those same days in 2023, according to data from Paytronix, the digital guest engagement platform.

The Newton, Mass.-based company also said 2024 saw “renewed confidence in in-person dining experiences with consumers spending $7.8 million for in-store cards vs. $7.3 million on digital card sales, which reversed last year’s trend.”

Related: Starbucks U.S. sets records for sales, gift cards and mobile app downloads in Q1

“With gift card sales surging as much as two weeks before the holiday weekend, it appears that brands front-loaded their gift-card offers earlier in order to take full advantage of shopping traffic both on Black Friday and over the Thanksgiving weekend,” Lee Barnes, Paytronix chief data officer and chief of staff, said in a statement. “Paytronix data also indicate a renewed, post-COVID enthusiasm for in-person dining experiences with FSR [full-service restaurant] sales outstripping QSR [quick-service restaurant] sales.”

Overall, $12.3 million was spent on gift cards for full-service restaurants and $5.2 million on cards for quick service restaurants, Paytronix said. On average, consumers loaded $66 on FSR cards vs. $31 on QSR cards.

Related: In the digital era, gift cards are more critical than ever for restaurants

For the entire four-day weekend, shoppers spent 10% more, while the total number of cards sold surged 6% vs. the same weekend in 2023. In addition, the average dollars loaded on all cards sold was higher ($57) on Black Friday than over the weekend ($49) or on Cyber Monday ($47).

According to data from Paytronix, the total dollar value of cards sold over the 2024 four-day weekend reached $17.5 million vs. $15.8 million in 2023.

Paytronix Thanksgiving holiday card sales research includes data from gift card sales from Nov. 29 through Dec. 2. The 2024 data included 366 brands, while the 2023 data included 351 brands.

Ron Ruggless

Source https://www.nrn.com/news/gift-card-sales-indicate-person-dining-back-paytronix-data-show

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Great Info and Articles!