Foodservice Equipment
Shortage Leaves Dunkin’ Stores Without Any Doughnuts Across Multiple States
Pastries were unavailable “due to a manufacturing error.”
OMAHA, Neb. (AP) — Dunkin’ dropped the “Donuts” from its brand name years ago. Now — at least across Nebraska, New Mexico and some other states — it doesn’t have doughnuts on the shelves either.
Dunkin’ stores in Omaha, Lincoln and Grand Island in Nebraska all had no doughnuts in their cases Thursday and Friday and put up signs on their doors and drive-thru kiosks informing customers that the pastries were unavailable “due to a manufacturing error.” Some locations did offer “Munchkins,” or doughnut holes, on Friday.
Tyler Raikar, of Omaha, stopped by a Dunkin’ in west Omaha early Friday after an overnight shift as a phlebotomist, seeking coffee and a chocolate cake doughnut.
“What? No doughnuts!” she exclaimed when told the location had none. “That’s tragic!”
The trip wasn’t a total loss, she said, as she was more interested in the coffee. Still, she was a little disappointed that she couldn’t get a doughnut.
“Hopefully they have them soon,” she said.
Throughout Albuquerque, New Mexico, and the surrounding suburbs, store after store confirmed there’s a doughnut drought. Some employees chalked it up to a supply chain issue and others said simply that delivery trucks had been arriving without the cargo that the chain is most famous for. Employees said they hoped stocks would be replenished by next week.
A manager at the west Omaha Dunkin’ location said Friday that she could not give more information on the cause of the shortage, citing orders from Dunkin’s corporate headquarters. The manager, who did not give her name, said the shortage was a national problem.
But checks of locations in other regions, including St. Joseph, Missouri, and Boston — where Dunkin’ has a near cult-like following — found no shortage of the sweet treats.
Dunkin’ is one of the world’s largest coffee and doughnut brands, with more than 13,200 restaurants. The company, which was founded in Massachusetts in 1950, was purchased for $11.3 billion in 2020 by Atlanta private equity firm Inspire Brands, which also owns Arby’s and Buffalo Wild Wings.
Jack D’Amato, a spokesperson for Inspire Brands, said there was an issue with doughnuts from a single supplier that impacted stores in Nebraska and some other states, although he did not name the other states. About 4% of Dunkin’s U.S. stores were impacted, he said. Dunkin’ has more than 9,500 stores nationwide.
D’Amato said the company was still looking into what the issue was and exactly how many stores were affected. But he said the company has already begun restocking some affected stores.
Previously known as Dunkin’ Donuts, the company announced in 2018 that it was dropping “Donuts” from its name as part of a rebranding effort to increase focus on its coffee and other drinks, which made up of a majority of its sales.
Phone and email messages to Bryce Bares, who owns several Dunkin’ franchises in Nebraska, were not immediately returned.
Bares told the Omaha World-Herald that some Dunkin’ stores received products from suppliers that were not up to standard and that he would not serve them to customers. He told the newspaper that the supply partners had corrected the problem and that his Nebraska locations should be offering doughnuts again soon.
Source https://www.foodmanufacturing.com/supply-chain/news/22930323/shortage-leaves-dunkin-stores-without-any-doughnuts-across-multiple-states
Manufacturers’ Rep Seats New President, More
The newly appointed individual takes the reins from a 40-year veteran who will retire this spring.
SESCO is kicking off the new year with several new appointments.
For one, industry veteran Dan Farmer took over as president of the manufacturers’ rep on Jan. 1. Farmer has 30 years of cross-segment experience, from leadership roles at Applebee’s, Commercial Parts and Service, Middleby Corp. and AllPoints. He succeeds 40-year veteran Kevin Leonard, who is set to retire on March 31.
SESCO also is elevating industry veterans Rylie Church (pictured at far left) to vice president of sales and Mike Rykaceski (pictured, second from left) to vice president of business development. Church and Rykaceski boast a collective 60 years of leadership from roles as end users, food brokers and dealers.
SESCO, an employee-owned company, has operated in MAFSI territories 6 and 7 for over 45 years.
Source https://www.fermag.com/articles/manufacturers-rep-seats-new-president-more/
With Add-On, FOH Worldwide Levels Up
Sustainable buffet products, including induction systems and beverage dispensers, now join the manufacturer’s portfolio.
Miami-based FOH Worldwide has added to its array of buffet offerings with the acquisition of Smart Buffet Ware.
Smart Buffet Ware, founded in 2009 by David Moreland, has offered eco-conscious buffet solutions in partnership with Tiger Company LTD—a South Korean manufacturer touting Italian-inspired designs. Now, in North America, FOH gains exclusive distribution of Smart Buffet Ware’s products, including eco-friendly induction systems, hot and cold beverage dispensers, carving stations/modular systems and mobile bars.
“This acquisition combines Smart Buffet Ware’s advanced technology and quality commitment with FOH’s solution-driven approach and reach,” says FOH CEO Simone Mayer in a company announcement. “Together, we’re redefining buffet service with smarter, greener, and more versatile solutions for the hospitality industry.”
FOH says it anticipates sharing its new digital and print catalog at The NAFEM Show, taking place Feb. 26-28 in Atlanta, Ga.
Tabletop & FOH
With Health-Minded Customers, Restaurants Still Have Work to Do
As physical and mental wellness takes center stage, progressive restaurants are stepping up to define the movement.
January is not just a time for fresh starts and reinvigorated goals; The new calendar year often coincides with an increased focus on healthy eating. A 2024 study by Circana places wellness at the forefront of U.S. consumer choices, with $275 billion spent on foodservice by health-focused customers. However, the research suggests more innovation is needed, with only 11 percent of foodservice concepts offering wellness-centered dining experiences.
The CDC reports that more than 70 percent of adults are either obese or overweight, one in two adults have diabetes or pre-diabetes, and now one in eight teenagers have fatty liver disease. “You can start to see the picture that’s being painted,” says Renee Guilbault, a veteran food-industry consultant, chef, and author. “Restaurants are responding to this growing subset [of health-minded customers], but we aren’t there yet. More conversations should be had around reasonable portions, better quality food, fresher food, and more transparency around nutrition and prices,” she continues. “When customers start demanding better, you’ll see a dramatic shift.”
Guilbault is an advocate for businesses to make healthy options accessible to the communities they serve—and it all comes down to caring. “Every action matters, from selecting menu items to building recipes,” she says. “You can bring more nutritionally appropriate, delicious meals to people in a way that serves public health immensely. It all comes down to making sure restaurants understand the power of their own two hands.”
“If somebody wants to incorporate wellness into their business, they will. I encourage people to think about the mark they want to leave on their customers and the food world in general because there’s so much good stuff we can get done for people,” she adds.
Nestled into the side of a mountain in Hunter, New York, Scribner’s Catskill Lodge is home to Prospect, a restaurant and bar known for its wellness offerings and new American fare. Since 2016, Prospect has been inviting guests to try its locally sourced menu, take in the panoramic views of nature, and explore the on-site garden.
“When people come to the lodge, they usually want to take a breather away from the city,” Chef de Cuisine Alejandro Reyes Herrera says. “We want our food offerings to give guests a different experience that makes them feel special, surrounded by the mountains. We built our menu off of local flavors, our personality twists, and the soul of the valley.”
Prospect’s concept of health and wellness is largely inspired by the nature of the Hudson Valley and the Catskill Mountains, inviting guests to slow down and experience the changing seasons. In the summer, this materializes as herbs, citrus, and flowers grown in the garden; the winter features nuts, mushrooms, plenty of desserts, and colors reminiscent of dry leaves.
A standout on Prospect’s menu is the veggie burger, topped with barbecue sauce, caramelized onions, and vegan cheese. The patty is made from vegetables grown in Scribner’s garden; a testament to the restaurant’s commitment to nutritious, quality ingredients.
“We’ve tried the commercial versions [of veggie burgers], and we wanted to make a version that wasn’t frozen or canned because it’s important to our team to only offer fresh products,” Herrera adds. “To get the texture and flavor right, we used vegetables and cereals combined with different spices … by getting these two elements together, it’s quickly become a classic dish. We’re very fortunate to have a beautiful garden to pull ingredients from and figure out how to make them work … not too many kitchens have the privilege.”
Jumping to the Pacific Northwest coast, Iris and Blue Bar also draw inspiration from their surroundings. Tucked into 20,000 acres of federally protected juniper forest, the restaurant and lounge is the newest addition to the Juniper Preserve wellness destination.
With chef Ryan Eisert at the helm, Iris and Blue Bar’s menus rotate seasonally, incorporating ingredients from local farmers. With vegetarian, vegan, and gluten-free alternatives, he has a commitment to nutritious and inclusive dining.
“We gather ingredients that are picked at their peak ripeness, improving their nutrient density. You can tell the difference on the plate, and it contributes to the surrounding community here in Oregon by creating a symbiotic relationship with farmers,” Eisert says. “The future of dining is becoming more vegetable-based, and a lot of diners are becoming more aware of where their food comes from. They want to know the back story behind it, and it’s a lot easier when the ingredients are coming from down the street.”
Menu offerings include a Porcini Mushroom Ravioli tossed with seasonal mushrooms, fresh herbs, and clarified butter; the Tomahawk on a bed of crushed Moulard duck fat potatoes, with an option to add black Oregon truffle or lobster thermidor; or the tableside cheese cart, which features a curated array of local cheeses, jams, and pickles.
Blue Bar’s cocktails also reflect the wild terrain of Juniper Preserve, with craft selections including the Secret Garden, a mix of Hendrick’s Gin, St. Germain, lime, mint, basil, simple syrup, and cucumber bitters. The Matcha Picchu highlights the flavors of Pisco, housemade matcha syrup, lime, and aquafaba. Juniper berries often make an appearance on the menu, which act as an antioxidant and promote vitality.
Eisert also incorporates cooking techniques that improve health and wellness, using cast iron pans to increase iron intake and abstaining from frying or seed oils, opting for baking or grilling. He foresees the addition of woodfired dishes in the future.
“The farm-to-table philosophy at Iris and Blue Bar aligns closely with the wellness goals of Juniper Preserve by promoting health, sustainability, and community engagement by providing nutrient-rich meals that contribute to overall balance,” Eisert says. “We encourage mindfulness through the creative expression of our dishes … and it reflects our overall mission as a team.”
Source https://www.fsrmagazine.com/feature/with-health-minded-customers-restaurants-still-have-work-to-do/
How a Creative Cocktail Program with a Beer and Wine License Can Help Your New Restaurant Succeed
Opening a restaurant in competitive markets like South Florida is no easy task. Nearly 49 percent of restaurants fail within their first five years, and the 10-year survival rate is less than 35 percent, according to the U.S. Bureau of Labor Statistics. High rents, competition, and fees make it tough for new restaurants to stay afloat. However, one way to boost your restaurant’s chances of success is by using a beer and wine license to offer creative cocktails—without the high cost and red tape of a full liquor license.
The Hidden Costs of a Full Liquor License and a Cost-Effective Solution
Across the U.S., obtaining a full-service liquor license can vary significantly in cost, but Florida’s process is especially challenging due to a county-based quota system that limits the number of licenses available. Restaurant owners looking to purchase an existing license can face prices up to $1 million depending on demand.
This financial burden is not unique to Florida. In California, annual fees for a liquor license can also reach up to $1M, depending on factors like operating hours, customer policies, and whether the establishment offers on-site brewing. Renewals, inspections, and compliance costs add even more overhead, making it difficult for new restaurants to manage these expenses. Beer and wine licenses, however, provide a sustainable, cost-effective alternative, allowing restaurants to invest resources elsewhere.
On the other hand, beer and wine licenses are more affordable and easier to obtain, often costing one-third to half as much as a full liquor license. These licenses allow restaurants to serve beer, wine, and wine-based liquors, offering opportunities for innovation without the financial burden of full-service licenses.
Innovation Through Wine-Based Cocktails
Although not having a full liquor license may seem restrictive, it actually creates opportunities for innovation. A beer and wine license allows restaurants to craft a unique cocktail menu featuring wine-based liquors without the need for liquor insurance or the extensive paperwork associated with a full liquor license.
Wine-based spirits lcan be used to create popular cocktails like margaritas, daiquiris, and mojitos, allowing smaller restaurants to compete with larger chains that can afford full liquor licenses.
The Broader Impact of Creative Licensing Solutions
The benefits of using a beer and wine license extend beyond cost savings and creative drink options. According to the National Restaurant Association, 70% of beer drinkers, 69% of wine drinkers, and 67% of cocktail enthusiasts are more likely to choose a restaurant that offers their preferred drinks. This trend highlights a shift in consumer behavior, with dining places increasingly seeking unique experiences rather than just a meal. By curating a distinctive cocktail program, restaurants can tap into this demand, attract a broader audience, and encourage repeat business.
Strategies for Restaurant Success
Here are key strategies to help restaurants succeed:
Know Your Market: Understand your audience and tailor offerings to their tastes. A well-crafted menu and unique ambiance can encourage customer loyalty.
Stay Cost-Effective: By using a beer and wine license, you avoid the high costs of a full liquor license and still deliver creative cocktails.
Build Community Connections: Engage your local community through events and partnerships that build customer loyalty.
Adapt and Prepare: The restaurant industry is unpredictable. Keep your operations flexible and plan for challenges by managing costs wisely.
The Future of the Restaurant Industry
With restaurant sales projected to exceed $1 trillion in 2024, the competition is fierce. Differentiating your restaurant through a creative cocktail program using a beer and wine license can set you apart. This strategy offers a lower-cost way to serve innovative drinks, attract a wider audience, and control overhead—ultimately helping restaurants survive and thrive in today’s market.
Gino and Henry Santos
Source https://modernrestaurantmanagement.com/how-a-creative-cocktail-program-with-a-beer-and-wine-license-can-help-your-new-restaurant-succeed/
2025 Restaurant Design Trends: Elevating Guest Experiences with Innovation and Flexibility
As the restaurant industry moves into 2025, design is taking center stage as a key driver of guest experience, operational efficiency and brand storytelling.
Today’s diners expect more than just good food—they seek environments that captivate, connect and surprise. Mintel’s 2024 Global Consumer Trend ‘Relationship Renaissance’ revealed that coming out of the pandemic, consumers expressed an eagerness to seek connection with purpose.
At Harrison, we’re seeing four emerging trends shaping the future of restaurant spaces driving at purpose: dynamic bar areas, local element integration, flexible layouts and playful, art-centric designs. Let’s explore how these trends can help restaurant operators thrive in the year ahead.
The Bar Area: A Destination, Not Just a Feature
In 2025, the bar will continue to evolve from a functional space to a destination within the restaurant. Beyond serving as a place to grab drinks, the bar is becoming a hub of social interaction and a key driver of revenue.
Design is more than aesthetics, it’s a strategic tool for enhancing guest experience, driving operational success and telling your brand’s story in an ever-competitive space.
Positioning the bar as a brand extension and understanding the role it plays within the experience is a critical component. Some brands may consider that they can offer an experiential focused bar menu for a more approachable price point for the consumer who may not opt for a full dining experience.
Operators are rethinking bar design to maximize its versatility—creating spaces that work equally well for solo diners, couples and groups to accommodate different ages and other demographics. Expect to see bars that blur the lines between form and function. Innovative lighting that shifts from day to night and elevated barstool comfort are just a few examples.
Additionally, bar menus are expanding to include more interactive elements such as pairing menus with the food and tasting flights, encouraging customization and choice, resulting in longer stays and higher spending. Investing in a thoughtfully designed bar area can set your restaurant apart as a go-to gathering spot.
Local Element Integration: Telling a Story Through Design
Diners crave a connection to the communities they’re in, and restaurant design is increasingly reflecting this desire. Local element integration and jurisdictional expertise, incorporating geographically relevant and authentic design features, adds a sense of place to your establishment and bolsters brand affinity. This could mean showcasing regional materials, collaborating with local artists and contractors or even incorporating historical elements unique to the area. National brands have begun to flex by market utilizing this approach allowing them to compete with local concepts challenging the big chain persona.
For example, a downtown Brooklyn eatery might highlight the city’s architectural heritage through exposed brick, vintage lighting fixtures or industrial naval metal work. Not only does this approach create a distinctive atmosphere, but it also fosters a deeper emotional connection with guests, turning first-time visitors into loyal patrons.
Flexible Layouts: Adapting to What Works
In a rapidly changing industry, adaptability is key. Flexible layouts are becoming a must-have for restaurant operators looking to maximize both revenue and guest satisfaction. Our commercially savvy designers are prioritizing focal points within the experience designing to the guest need state (centralized bar vs. open kitchen vs. private dining room) with the premise of flexibility. A space designed with adaptability in mind allows operators to experiment with different table arrangements, seating configurations and event setups.
This trend goes beyond simply being able to move tables around. Banquet seating, sliding partitions and retractable walls enable restaurants to transition seamlessly between lunch rushes, intimate dinners and private events. By embracing flexibility, restaurants can optimize their spaces for what books best and pivot quickly as customer preferences evolve.
Playful, Art-Centric Design: Creating Memorable Moments
Restaurants are no longer just places to eat, they’re experiences to be shared, photographed and remembered—especially on social media. Physical locations serve as a tangible backdrop against which self-expression unfolds and thrives, as explored in the Mintel Trend ‘Flexible Spaces’ (2022). Playful, art-centric design is gaining traction as a way to stand out in a crowded market and appeal to the social media-savvy diner. This insight celebrates creativity and boldness, turning dining spaces into visual playgrounds that connect with their diner.
From signature installations to walls adorned with custom, interactive murals—some examples of design elements we’ve used for our client projects—the goal is to create a sense of delight and discovery. Lighting, texture and color all play critical roles in building an environment that surprises and charms. Importantly, these elements should align with the restaurant’s brand identity. Playfulness doesn’t mean randomness. When executed thoughtfully, art-centric design transforms your restaurant into a destination that guests want to return to, again and again.
Bringing It All Together
Design is more than aesthetics, it’s a strategic tool for enhancing guest experience, driving operational success and telling your brand’s story in an ever-competitive space. By embracing trends like elevated bar areas, local element integration, flexible layouts and playful, art-centric design, restaurant operators can position themselves for success in 2025 and beyond. The key is to stay authentic, adaptable and guest-focused. After all, a well-designed space isn’t just beautiful, it’s a catalyst for connection, delight and lasting memories.
Keith Anderson
Source https://modernrestaurantmanagement.com/2025-restaurant-design-trends-elevating-guest-experiences-with-innovation-and-flexibility/
Food & Beverage News
The Weekly Sip: Nonalcoholic brands pour hope into Dry January
Producers such as Heineken, Giesen 0% wines and Free Spirits are promoting their alcohol-free beverages as more consumers moderate their drinking.
Heinekin sees the future including more non-alcoholic products
A leading beer brand is turning to data to address the hurdles that are hindering wider acceptance of nonalcoholic drinks.
Heineken discovered that while stigma still surrounds nonalcoholic drinks like its Heineken 0.0 beer, there has been significant progress toward wider acceptance as consumers become more familiar with these beverages.
A survey of nearly 12,000 people over the legal drinking age conducted by Heineken noted that consumers increasingly associate nonalcoholic beverage drinkers with being “respectable” (25% of respondents) and “cool” (9%).
Despite still feeling social pressure to drink, Gen Z has still managed to lead the way as the consumers of nonalcoholic beverages.
Among those surveyed from this generation, 21% said they have hidden the fact they are drinking a nonalcoholic beverage. Just under 40% of Gen Z men said they would only drink a low or no-alcohol drink if their friends do as well, while 29% believe they need to justify their choice.
For the survey, Heineken collaborated with Charles Spence, a professor of experimental psychology at the University of Oxford.
“Our study has uncovered some fascinating insights into evolving societal attitudes towards alcohol consumption,” Spence said in the press release. “For many, alcohol is no longer the default in social situations — we’re seeing a shift towards more mindful consumption, despite the stigma that younger generations of legal drinking age still experience.”
Heineken said its outlook for the nonalcoholic category remains positive. Alcohol-free drinks such as Heineken 0.0% — which it first debuted in 2017 — now account for 4% of its global portfolio, according to the company. Nonalcoholic beer as a whole accounts for 1.7% of global beer volumes, Heineken noted.
Giesen toasts to alcohol-free growth
While wine consumption has plateaued, a growing number of consumers are opting for a zero-proof alternative to the grape-based drink. Few brands in the nonalcoholic wine category have benefitted more than one New Zealand beverage maker.
Giesen 0% reported 49% year-over-year sales growth in the U.S. in 2024, and it holds 61% of the premium nonalcoholic still wine category, according to Nielsen data the brand cited in its press release. The growth has given Giesen 0% a 16.5% share of all nonalcoholic still wine.
Giesen sells seven wines including Riseling, Pinot Grigio and Chardonnay.
“It has been remarkable to witness firsthand the shift in consumer preferences towards low- and no-alcohol alternatives, and we are thrilled that our dedication to the premium tier of dealcoholized wines has resonated with so many U.S. wine drinkers,” said Richard O’Brien, the brand’s director of sales and marketing, in a statement.
The alcohol-free wine category saw a boom in interest last year, with growth of 28.5%, according to Giesen, which the brand attributed to more consumers deciding to limit their drinking.
Free Spirits shakes up popular cocktails
One nonalcoholic spirits brand is expanding its RTD offerings with two of the trendiest cocktails at bars.
Free Spirits is launching two new varieties of its canned products: Negroni and Espresso Old Fashioned.
The former was crafted using the brand’s nonalcoholic aperitivo, gin and vermouth alternatives. It is designed to be paired with an orange twist over ice to capture the Mediterranean drink’s vibe.
“The big bitter notes of the Italian aperitivo, perfectly balanced with those rich, sweet notes of the vermouth and the botanicals of the gin, makes it a great cold weather drink,” founder Milan Martin said of the brand’s nonalcoholic Negroni.
The Espresso Old Fashioned is the brand’s take on an espresso martini, created with Free Spirits’ bourbon alternative.
Founded in California, Free Spirits makes nonalcoholic drinks by distilling ingredients like oak, agave and juniper — and infusing vitamins B3, B6 and B12 — in an aim to deliver a better-for-you cocktail experience without alcohol. The brand first entered the RTD space last year with Margarita and Kentucky Mule drinks.
Source https://www.fooddive.com/news/the-weekly-sip-nonalcoholic-brands-dry-january-heineken-free-spirits-giesen/736271/
Food experts share ingredient and flavor trends
Insiders bet on the impact of Gen Z disruption and Gen X nostalgia, while umami and spicy flavors continue their reign.
Food innovators predict that snacks, beverages, and main dishes will feature bold umami and spicy flavors in 2025. As consumers increasingly seek Asian-inspired and maximalist flavor profiles across various categories there will also be a return to nostalgic flavors, with a resurgence of classics such as peanut butter and jelly.
Expect to see flavors go from hot to hotter to hottest, according to the team at food product innovation specialist Mattson. Spicy flavors will extend beyond snacks, said Barb Stuckey, Mattson’s chief innovation and marketing officer. She also expects umami snacks to grow in popularity.
“And it’s not just the use of umami, of course, that has been a long term trend with snacks, but the flavor descriptor on the front of pack will be umami, so you’re not buying soy sauce flavor, you’re not buying cheese flavor, you’re buying umami flavor,” she said.
Food flavorings are also taking a turn toward the sour, with the rise of dill pickle flavored products across categories, according to Mattson. The company also expects a resurgence of furikake and MSG, the latter of which has shed its image as an unhealthy ingredient and is now being used to give flavors a boost in many types of products, even finding its way into an MSG Martini.
The future of flavor is bold, according to Stuckey, because Generation Z brings no preconceived notions to the table.
“I think you can expect the unexpected, because they are really what we call flavor explorers,” Stuckey said. “Really looking for new flavors, new combinations. They’re looking for things that they can use on Instagram and TikTok. Then the Millennials and the Gen Xers see something and go, ‘Okay, well, I have to try this even though it sounds crazy to me.’ And every now and then you hit something that is actually quite good.”
On the nostalgia front, Stuckey said she’s seeing a rise in flavors that evoke Generation X childhood staples, such as maple soaked pancake and bubblegum ice cream flavors, in addition to the resurgence of peanut butter and jelly in products like cookies and chocolates.
“With society dominated by rapidly advancing technology, consumers seek ways to reconnect with innately human experiences through their food and beverage choices,” said Jennifer Zhou, global product marketing senior director of flavors and citrus at ADM. “And as consumers focus more on supporting their mind, body and soul, we’ll see greater emphasis on botanicals and citrus varietals, along with creaminess and umami profiles in better-for-you, satiating products.”
When it comes to flavor profiles, consumers will be looking to go big or go home.
Source https://www.fooddive.com/news/food-ingredient-trends-2025-umami/736314/
2024 Was the Year of the Pickle
In a nation that’s enduring its own sour patch, the pickle dominated 2024.
SHARPSBURG, Pa. (AP) — When did we know for sure?
Was it April, when Nature Made introduced its pickle-flavored gummy vitamins? Was it November, when Petco’s “Pickle Mania” promotion offered 26 different pickle-themed toys for dogs and cats? Maybe it was the December day that a food scholar was heard to utter, “Everyone can kind of see their needs met by pickles.”
Or perhaps it was just a couple weeks ago, when Instagram chef itsmejuliette (no stranger to online pickle activities) posted a cheeky challenge on her “cooking with no rules” feed: “this is your sign to surprise your neighbor with a pickle wreath.” More than 70,000 people liked her style, or at least her post.
At the intersection of health and edginess, traditionalism and hipsterism, global culture and the American stomach, the pickle in 2024 found itself caught in a mealstrom of words like “viral” and “trending” just as its food-as-fetish-object cousins — bacon and ranch dressing, notably — experienced in years past. Prepared Foods, an industry newsletter, said it outright in September: “The pickle obsession is at an all-time high.”
Tangy Pickle Doritos. Grill Mates Dill Pickle Seasoning for your steak. Portable pouches of pickles. Pickle mayonnaise, pickle hummus, pickle cookies, pickle gummies. Spicy pickle challenges. Pickleback shots at the bar. Pickle juice and Dr. Pepper, heaven help us. Corn puffs colored and flavored like pickles and called, naturally, Pickle Balls. In Pittsburgh, the cradle of the modern American pickle (talkin’ to you, H.J. Heinz), a summer festival called Picklesburgh that draws aficionados of the sour and the puckery from several states away for copious amounts of pickle beer washed down by brine, or vice versa.
As 2025 begins, two possible conclusions present themselves. First: The previously nobrow pickle has embedded its sour self at the nucleus of the American gastro-zeitgeist for the foreseeable future. Second: This maybe has played itself out, and the pickle has (to mix a metaphor) jumped the shark.
But let’s not get ahead of ourselves.
More of us are living the life of brine
“I think pickling in general has had a resurgence,” says Emily Ruby, who would know. She is a curator and expert on the history of the Heinz company for the Heinz History Center in Pittsburgh, a couple miles downriver from this industrial borough where Henry J. Heinz churned out his first packaged pickles in the 19th century. Indeed, pickles are now a $3.1 billion annual market in the United States and growing consistently.
Let’s dispense with the obvious hanging question. In short: Sour nation, sour mood, sour foods? Maybe just a little.
“It’s been a scary few years for a lot of people. In 2024 we needed something we could agree on. Maybe it’s pickles,” says Alex Plakias, an associate professor at Hamilton College in New York who teaches the philosophy of food.
“I was surprised at how the pickle could be all things to all people,” says Plakias, whose most recent book is about awkwardness. “All these different food identities in 2024, and no matter who you think of, pickles can be for them.”
To see how that might have happened, we can look to the potent pathways of marketing and social media.
The garden-variety American cucumber pickle is crunchy and sour, with an aggressive taste of its own but a clear elasticity that accommodates other “flavor profiles” (Ghost pepper pickles! Garlic pickles! Horseradish pickles! Bread and butter chips!). They’re also absurdly low fat — the rare food trend that’s not outright bad for you — and some offer the probiotic benefits of fermentation. Key marketing points all.
From a positioning perspective, somehow the pickle exists at the crossroads of homey-slash-traditional (Mom, Lower East Side, preserves, harvests) and edgy-slash-slightly subversive (sour, intense flavors, startup pickle factories in reclaimed industrial neighborhoods).
“It’s not like I come from a long line of picklers. But I realized that a cucumber is a blank slate and you get to paint it with all kinds of different brines and spices and salts and sugars,” says John Patterson, who founded Pittsburgh Pickle with his brothers out of a church kitchen a decade ago.
“A pickle is something you can rely on and count on,” he says. “A pickle is always funny, for some reason. A pickle is never nefarious or mean. It’s a peaceful, wholesome business to be in.”
(Of the cucumber itself, he has this to say: “It’s almost like God intended them to be pickled.”)
The pickle is becoming an immersive experience
The pickle is also, let’s be candid, usually green and bumpy and intrinsically unattractive. That means even social-video newbies don’t need precision lighting to crank out reasonably compelling pickle content.
Credit — or blame — TikTok for some of the frenzy. Watching the meticulous chronicling of pickle-cake baking, pickle-wreath making and pickle-pizza crafting, you get the sense the social platform was made as much for dills as for dancing. Pickle videos there regularly top 2 million viewers, and as of this week TikTok reported more than 251 million pieces of pickle content for the snacking.
Then there is the Great Glickle Surge of 2024 — another social media oddity that involves someone pouring “edible glitter” (who knew?) into a jar of pickles and making “glickles” — ostensibly a sexier, blingier, even Instagrammier version of pickles (again, who knew?).
Finally, COVID likely played a pivotal role. After years of rising locavore ethos, the pandemic’s forced inward focus in 2020 and 2021 led many Americans to revisit DIY approaches to food, including baking sourdough bread and, yes, pickling things. It’s what Nora Rubel, who researches food and culture, calls “an embrace of ‘grandmothercore’ culture” by, well, grandchildren. “Gen Z is taking pickles as their thing. This is the new avocado toast,” says Rubel, a professor of Jewish studies at the University of Rochester.
“Pickles are also kind of funny. They’re just sort of goofy. You can make a lot of puns about pickles. It’s intense flavor, but there’s also a kind of silliness about them,” Rubel says. (She also was heard to say: “The sweet pickle is something that’s very deceptive and upsetting to me.”)
If you’re seeing a thread emerging, it’s this — not entirely new, but worth repeating: Packaged food is no longer positioned as merely something to eat. Instead, like the most immersive restaurants, these days it often presents itself as a multimedia experience — something to be talked about and reveled in, to join likeminded communities over, to incorporate into your own personality. Lifestyle pickles, as it were.
“It symbolizes how we engage with food in daily life and with each other in 2024,” says MinJi (MJ) Kim, an assistant professor of communication at Flagler College in Florida who studies how media affects people’s food choices.
“Sour has duality. When milk or meat or vegetables develop a sour smell, it signals spoilage. It’s a natural warning system. We equate sourness with risk,” Kim says. “On the other hand, when sourness is intentional — lemons, cider vinegar, greek yogurt — it becomes a marker of health and appeal. It shifts the perception of sourness from risk to something acceptable.”
There you have it: sourness as acceptable, delicious, even worthy of obsession.
So as the popularity of pickleball — no direct relation — continues to spike, as fried pickles transcend their novelty status and become bar-food stalwarts across the land, and as someone’s pet plays with one of 26 pickle holiday toys, we’ll leave you with two dueling thoughts as America crunches its way into a new year.
From Rubel, this: “You can get pickle everything now. This is really my time.”
And from Delish, the food website, this: “Can we give pickles a break in 2025? They’re tired. And we’re tired for them.”
___
Ted Anthony, director of new storytelling and newsroom innovation at The Associated Press, writes frequently about food.
Source https://www.foodmanufacturing.com/consumer-trends/news/22929594/2024-was-the-year-of-the-pickle
HVAC & Plumbing
ServiceTitan Stock Debuts Above Expected Price Range
GLENDALE, Calif. — ServiceTitan Inc., which offers software to support trades businesses, became a publicly traded company last month.
The 8.8 million shares in ServiceTitan’s initial public offering (IPO) were priced at $71 each, above the anticipated range, according to news reports. The stock price was just over $101 a share on Tuesday. ServiceTitan trades on the Nasdaq Composite exchange under the symbol TTAN.
“It is a moment that marks the beginning of a new chapter in our journey as we continue on our mission to build the operating system that powers the trades, and to change the lives of every hard-working contractor in this critical industry,” said ServiceTitan co-founders Ara Mahdessian and Vahe Kuzoyan in a blog post about taking the company public. “We want to take this opportunity to thank all of those who have helped and supported the two of us on this decades-long journey.”
Source https://www.achrnews.com/articles/163922-servicetitan-stock-debuts-above-expected-price-range
Industry Econ Forecast 2025
Which way is the construction market heading in the coming year, and what are the chief economic factors that might affect mechanical contractors?
As we head into 2025, it is with a greater sense of confidence than at the start of 2024.
Inflation seems under control, and interest rates are in decline. The economy appears to have enough momentum that most economists are not predicting a recession any time soon. Elections are over, providing some clarity on what economic policy and the regulatory environment will look like (for the next two years, at least).
But it is not all smooth sailing for the mechanical contracting industry. Finding enough skilled workers remains the top concern of most contracting companies—a problem made worse by the retirement of the Baby Boom generation. Geopolitical tensions remain high, affecting energy prices and some parts of the supply chain. The incoming administration has all but promised a trade war with some of the US’s largest trading partners.
And, looming behind everything, is the problem of massive debt—both public and private—that makes much of the spending fueling our economy unsustainable.
Let’s look at the current state of the US economy, and what we can expect in the coming year.
Where Things Stand
2024 saw the US economy grow by 4.2%, which compares favorably to world growth, which topped out at 3.2%. Q3 US GDP was 2.8%, with the Federal Reserve Bank of Atlanta estimating a Q4 GDP of 3.3%.
Most of that growth is coming from consumer spending, which for the past year has been mainly on services and goods (both durable and non-durable). However, fixed investment (which includes construction) has been down (see “Focus on Construction” below).
Much of that consumer spending is going on the credit card. In Q3 of 2024 total household debt increased by $147 billion to reach $17.94 trillion. Aggregate delinquency rates edged up from the previous quarter, with 3.5% of outstanding debt in some stage of delinquency. Mortgage balances rose by $75 billion from the previous quarter to reach $12.59 trillion at the end of September.
Interestingly, while US consumer optimism hit its highest level in Q4 since before the COVID-19 pandemic, consumers across income levels and generations said (according to a survey conducted by McKinsey & Co.) they plan to keep their spending habits relatively subdued in the coming year, particularly in discretionary and luxury categories.
(Of course, it remains to be seen if consumers will, in fact, reign in their spending habits.)
Dwarfing consumer debt is the US national debt, which currently stands at $36.15 trillion. As of November 2024, it costs $169 billion to service the debt, which will amount to 13% of the total federal spending in fiscal year 2025.
Inflation and Interest Rates
The current US inflation rate is 2.7% for the 12-month period ending in November 2024, up slightly from the 2.6% reported last month. The consumer price index (CPI), which measures changes in prices, increased 0.3%, a slight increase from the 0.2% recorded over the prior four months.
Although that 2.7% is above the Federal Reserve’s target 2% rate, the Fed has been cutting rates throughout 2024, reasoning (correctly) that an economy as large as the US’s doesn’t stop on a dime, but also (probably) remembering 2022, when they did not raise interest rates quickly enough in response the post-pandemic inflation spike.
At the December 2024 Federal Open Market Committee meeting (held December 19th), the Fed lowered interest rates by 25 basis points. This lowers the target interest rate range to 4.25% – 4.5%. It marks the third consecutive rate cut, following a 25-basis-point reduction in November and a more aggressive 50-basis-point reduction in September.
Despite the Fed’s efforts, however, inflation remains stubbornly high. Part of this is due to the very tight labor market (see “Workforce Concerns” below). Scarce labor puts pressure on wages, which in turn drives companies to increase prices. In October 2024 (when inflation was at 2.6%) wages grew by 4.6 percent. The inflation rate has not exceeded the rate of wage growth since January 2023. Building an economy with both high employment and stable prices is, necessarily, a difficult balancing act.
Focus on Construction
constructionconfidence
The construction market has seen a lot of disparity (thanks, in part, to infrastructure investment) with large contractors taking advantage of large projects, while smaller contractors in certain markets are seeing work dry up.
Associated Builders and Contractors reported December 10th that its Construction Backlog Indicator remained unchanged at 8.4 months in November of 2024, according to an ABC member survey conducted Nov. 20 to Dec. 3. The reading is down 0.1 months from November 2023.
ABC’s Construction Confidence Index readings for sales, profit margins and staffing levels improved in November. The readings for all three components remain above the threshold of 50, indicating expectations for growth over the next six months.
Workforce Concerns
The last time the US lost jobs was back in December of 2020—the economy has added jobs every month since and is still moving forward. As of November 2024, the unemployment rate stood at 4.2%.
Construction has added almost 700,000 jobs in the last five years. However, the post pandemic labor market appears to be softening (that is, job openings declining) even as wages continue to rise.
The Plumbing-Heating Cooling Contractors—National Association (PHCC) is cautiously optimistic about 2025. However, the skilled labor shortage continues to be a big challenge for the industry. In fact, it is projected that the plumbing-heating-cooling industry will need approximately 114,500 new trades people to meet the demand by 2028.
“As more young people today are looking at jobs that offer them greater flexibility, good wages, financial relief and quicker entry into the workforce, choosing an alternative career path like the skilled trades has become a viable option to the next generation,” said Daniel Quinonez, Executive Director for the PHCC Educational Foundation. “According to current market trends, many are choosing to forgo the traditional four-year degrees only to pursue vocational training programs instead. We’re seeing this shift through our PHCC Academy ® pre-apprentice and apprentice programs, which has seen a significant increase in enrollment over the last few years.”
Among the factors that Quinonez attributes the rise in enrollment for the Academy’s plumbing and HVAC trade courses to are job security, demand and financial incentives.
“Where else can you find stable employment with competitive wages and career advancement opportunities, regardless of how the economy is doing,” said Quinonez. “And with fewer people entering the trades while many are aging out, there continues to be a growing demand for skilled workers.”
Where Things are Going
One chief leading indicator for the economy is the Architectural Billings Index (ABI), a gauge of how much business leading architecture firms are seeing. For November 2024, the ABI was flat, with the share of firms that reported declining billings essentially the same as the share that reported increasing billings. This may reflect a “wait and see” approach on the part of some construction firms ahead of the US elections.
Based on current trend lines—including inflation, interest rates, confidence levels, etc.—most economists are predicting continued economic growth in 2025, although at a slightly lower rate than in 2024. In a recent webinar conducted for Construction Executive Magazine, Anirban Basu, Chief Economist for Associated Builders and Contractors said, “If I were an economic advisor to the Trump Administration, I would advise that they wait and do nothing. As interest rates continue to fall, it will spur construction, investment, homeownership and job growth.”
However, “wait and do nothing” looks like the incoming administration’s least likely course of action. Many businesses are eagerly anticipating lower taxes, and a more industry-friendly regulatory environment, and these may indeed find their way through Congress and ultimately work to boost economic growth.
However, the Trump team has promised two distinct sets of policies that have economists concerned.
The first is sweeping tariffs aimed at some of the US’s largest trading partners, including China, Canada and Mexico. While tariffs may give an advantage to some domestic businesses, in the short term they will almost certainly drive up costs for a range of imported goods, which would certainly spur inflation.
That said, it remains to be seen just how much of these proposed tariffs are genuine, and how much is posturing to secure an advantage in future economic and political negotiations. Time will tell.
The second is mass deportations of undocumented immigrants. Given the already tight labor market this would drive up the cost of labor, particularly in sectors such as agriculture and hospitality, which would also increase inflation. While the incoming administration seems in earnest about fulfilling on this promise, actually making it happen involves huge logistical challenges. Again, time will tell.
Importantly, it does not appear the new administration is serious about addressing the national debt. During the (at the time of this writing) President-Elect’s first term in office, laws and executive orders signed by him added roughly $8.4 trillion to the national debt over a 10-year period.
Other ongoing economic concerns include the war in Gaza, the war in Ukraine, possible economic instability in China, and the possibility of another pandemic (cases of H5N1 Bird Flu are rising, but do not appear to be spreading person-to-person).
While all of these many factors are worth keeping an eye on, the main focus for any contractor in the coming year should be their individual business and the markets that they serve. Well-managed companies can always find a way to thrive, even in the face of adverse economic conditions.
Source https://www.contractormag.com/construction-data/article/55252252/industry-econ-forecast-2025
The Many Uses of AI in HVAC
Consultant: We’re on the cusp of a boom in artificial intelligence, and HVACR should harness it
In a scene from Ernest Hemingway’s 1926 novel The Sun Also Rises, Mike Campbell, a friend of the story’s protagonist, Jake Barnes,
explains how he went bankrupt: “Gradually and then suddenly.”
The phrase has since been used to describe the pace of events ranging from technological advancement to societal change to personal
growth. Software executive Nick Pericle recently referenced the scene before a group of HVACR professionals to illustrate how the
evolution of artificial intelligence (AI) is about to accelerate, opening new opportunities for its use as a tool to train employees, boost
sales, and generally help businesses run better.
“What we’re seeing has been happening gradually with generative AI, but we’re on the precipice of things happening suddenly,” said
Pericle, a managing director at Profit Optics, a Virginia-based software consulting firm.
Pericle, who works with distributors and manufacturers, spoke in December to a standing-room-only crowd in Atlanta, Georgia, during
the 2024 Heating, Air-conditioning & Refrigeration Distributors International (HARDI) conference. Offering several specific examples,
Pericle said AI can be used to write scripts for sales calls, describe products based on images, review contract proposals, draft social
media posts, glean action items from an article about inventory management, and much more.
One AI function, Pericle said, can even “listen” to a conversation, or to one person’s verbalized thoughts, and put the ideas into
structured writing. That can be an easy way, he said, to take notes or create a formal list of standard procedures for running a business
— just through speaking.
In one example, using the Open AI platform ChatGPT projected on a large screen, Pericle posed as a sales strategist at a mid-sized
HVAC distributor and input information — a company profile, he called it — about his fictional business. He then fed the platform
information about the company’s typical customers, and asked it to create “three distinct customer personas” in order to better
understand them and learn what kind of messaging might work best and what products might best suit their needs.
“What it’s doing here is it’s going through its understanding (of) the context that I’ve given it,” Pericle said. “ChatGPT, generative AI
models, are trained on the entirety of the internet, and so they have an understanding, likely, of your business — publicly available
information — and just of the industry in general.”
Pericle then picked one of the ChatGPT personas — described as a “cost-conscious office building owner” — and asked for details.
“What this is going to do now is, it’s going to go back and in that same thread that I’m interacting with it in, it’s going to remember what
I’ve already asked it, the detail that I’ve already given it, and it’s going to give me more information on persona one, the cost-conscious
office building owner,” Pericle said. “If you’re within marketing or you’re within strategy, you know, you want to build out these
personas so you have an understanding of who the people that you’re selling to are. It breaks this out.”
“I see this as a strategy guide or as a strategy partner for what you’re doing,” Pericle added.
Pericle also demonstrated the “vision” function of generative AI, inputting a schematic of a piece of HVAC equipment and the legend
that accompanied the diagram and asking the program to tell him about it.
“So what the application is doing here is it’s going through, and, technically, it’s recognizing the image, it’s breaking it down into
component parts, and it’s looking for patterns of information that it has previously been trained on,” he said.
Pericle at that point added a caveat: “Now remember, this is trained on the entirety of the internet, so you’re going to get some good,
some bad, and a lot of garbage.”
But a distribution company that focused on training the platform with schematics of its products could find the vision application
useful, he said, in converting that information into written form.
Pericle said he’s a big fan of ChatGPT and uses it every day; he also mentioned Perplexity AI and Claude, a platform from a company
called Anthropic.
Perplexity, he said, is like Google, but its query results offer information with which users can interact. Claude, he said, can be used to
turn work conversations, for example, into a written document about the way a business is run — something people at the business may
talk about a lot but don’t necessarily write down.
“People understand their business better than anyone coming from outside does,” he said. “They don’t always have time to document,
to build things out.”
One mistake that’s frequently made with AI, Pericle said, is treating it like a search engine: one and done. Generative AI, he said, can
continue the conversation, building on what the user previously told it.
Pericle said AI “unleashes creativity” and will soon become a major business tool. He urged attendees to sign up for an AI service —
paid subscriptions generally have more benefits than free versions — and start exploring it.
“My belief is that there will be organizations who are able to leverage these tools in such a way where they’re able to lower their
operational costs and increase their output and efficiency,” Pericle said.
Matt Jachman
Source https://www.achrnews.com/articles/163924-the-many-uses-of-ai-in-hvac
Controls Engineering & IoT
5 restaurant tech predictions for 2025
Restaurant Business’ technology editor foresees an eventful year for Toast, CloudKitchens, first-party ordering and more.
Here are five restaurant tech developments that I believe have decent odds of happening in 2025. I went 0-1 on my only prediction for 2024—that DoorDash would buy Instacart—but hopefully a higher volume yields a higher percentage this time around.
Toast will buy something
The giant POS company generated impressive profits in 2024, so an acquisition this year is a real possibility.
What would it buy? Well, Toast has been making a move upmarket, signing big chains like Potbelly. A deal might target a tech supplier with enterprise clients that would help Toast grow that business.
Toast is no stranger to M&A. It has made several acquisitions in recent years, including drive-thru technology company Delphi Display Systems in 2023.
A restaurant chain will hire a chief AI officer
Yes, CAIOs are a thing. And they are probably coming to the restaurant industry sooner or later.
As big chains such as McDonald’s and Yum Brands make big bets on AI, it seems only natural that they’d want a dedicated executive shaping those efforts. My money would be on Yum, the owner of Taco Bell, KFC and Pizza Hut, which has been particularly aggressive on AI.
Or perhaps it will be a smaller, challenger brand, like Jack in the Box, that makes the move in a bid to get an edge on the competition.
Texas Roadhouse will join a delivery platform
The steakhouse chain has long been opposed to delivery, in part because it hasn’t really needed it. Texas Roadhouse has been one of the fastest-growing large chains for several years now based on in-store and pickup sales alone.
But competition is heating up in casual dining, and that will push Texas Roadhouse to tap into delivery for a fresh source of sales.
Former delivery holdout Olive Garden provided a good blueprint in 2024 for how to do this while still protecting its brand. I’d expect Texas Roadhouse to do something similar, i.e., offer delivery only through its own website while partnering with a third-party provider for fulfillment.
CloudKitchens will file for an IPO
The ghost kitchen company run by Uber founder Travis Kalanick has quietly grown into a real force, with locations in 30 countries and a software product (Otter) that touches 18% of all online delivery orders. It has also gotten some endorsements from several large chains.
The company has kept a low profile since its founding in 2016. But it has recently begun to pull back the curtain a little, a possible precursor to a go-public filing.
I have no doubt that Kalanick envisions CloudKitchens as a large public company on the scale of Uber. And the strong growth of delivery services like DoorDash and Uber Eats could make this the right time to strike.
On a more practical level, CloudKitchens will likely need the funding to achieve Kalanick’s ambitious plan for the company: make food delivery so efficient that it becomes cheaper than going to the grocery store.
First-party ordering will make strides
As restaurants become more frustrated with their third-party delivery providers, the incentive to invest in first-party ordering grows.
We have already seen operators adding tools like loyalty programs and mobile apps that can encourage customers to order directly, so things are certainly moving in that direction.
But getting customers to use those tools is an uphill battle. Apps like DoorDash and Uber Eats offer convenience and selection. They are becoming household names. Increasingly, they are also offering more competitive prices.
Restaurants have to think about what they can provide that the apps can’t, such as better service or exclusive deals.
That’s how airlines and hotels fought and won this same battle against travel sites. And I expect to see restaurants start gaining some ground this year.
Joe Guszkowski
Source https://www.restaurantbusinessonline.com/technology/5-restaurant-tech-predictions-2025
Explore the future in the Foodservice Innovation Zone at NRF 2025
Discover solutions to challenges in customer experience, operational efficiency and technological innovation
The integration of foodservice and retail is unlocking exciting opportunities for innovation and customer engagement.
The upcoming Foodservice Innovation Zone at NRF 2025: Retail’s Big Show is a testament to this evolution, providing an unparalleled platform to experience the latest advancements at the intersection of these industries.
The Foodservice Innovation Zone is the focal point where foodservice technology meets retail. This area is designed to inspire retailers and foodservice professionals alike, where attendees can look forward to seeing solutions that address challenges in customer experience, operational efficiency and technological innovation.
Technologies showcased in the Zone will highlight the synergy between foodservice and retail:
Robotics and automation demonstrate advanced capabilities in food preparation and delivery, streamlining processes while offering consistent quality and efficiency.
Artificial intelligence kiosks, menu translation tools and personalized ordering systems enhance convenience and improve customer experiences.
Connected kitchens and Internet of Things devices highlight temperature monitoring, health compliance and energy optimization, providing tools that translate seamlessly from foodservice to retail operations.
Autonomous retail models eliminate friction from the purchasing experience while delivering fresh, quality products.
Online ordering and delivery applications provide new avenues of growth outside the four walls through customer connections that seamlessly integrate into and enhance foodservice offerings and experiences.
Foodservice Innovation Zone Sponsors are the key to bringing innovation and thought leadership to the Zone.
Overall Sponsor Zkong is displaying its advanced cloud-based electronic shelf labels and digital retail solutions. These technologies are transforming the way foodservice and retail businesses manage pricing, inventory and customer engagement by providing real-time updates and seamless integration with back-end systems.
Adding to the Zone’s menu are its Michelin Sponsors:
Middleby, showing retailers how they can add foodservice to their operations through a suite of innovative foodservice equipment, including energy-efficient, automated cooking and preparation systems. These tools are designed to streamline operations in both foodservice and retail environments.
MachineQ, a Comcast Business company, will highlight its IoT solutions for smart kitchens and connected retail spaces. Attendees can explore how its sensors and data platforms optimize inventory, monitor food safety and enhance operational visibility.
Toast, known for revolutionizing technology within the restaurant industry, will debut Toast Retail, a new offering specifically addressing the needs and requirements of retail. Retailers will be able to leverage deep industry experience and leadership within foodservice to enhance their retail operations and growth opportunities.
Kraft-Heinz brings the digital world to smart dispensing systems used in foodservice operations, providing operational efficiency in serving the customer while maintaining quality, consistency and choice in meeting customers’ tastes.
Sensormatic demonstrates how advanced technologies in inventory intelligence and loss prevention empower retailers and foodservice operators to reduce shrink, enhance the customer experience and ensure operational efficiency.
Retail and foodservice attendees visiting the Zone will be able to take part in its focused seminar program presented on the Foodservice Tech Stage. Between the Zone’s exhibits and seminars, you will gain an understanding of the numerous benefits of integrating foodservice and its technologies into retail operations:
Elevate customer engagement through integrated foodservice options like cafés or grab-and-go stations that enhance the shopping experience, boosting dwell time and sales.
Optimize operations with tools like IoT monitoring and automation that help retailers reduce waste, cut costs and streamline processes.
Gain competitive advantage by staying ahead of foodservice technology trends, positioning you as a leader in innovation, helping you meet consumer demands for convenience and quality.
Witness how foodservice tackles shared challenges like labor shortages and sustainability, providing valuable insights applicable to retail.
The Foodservice Innovation Zone at NRF 2025: Retail’s Big Show offers a unique opportunity to explore the innovations shaping the future of foodservice and retail. Sample the menu and see firsthand how these technologies can offer new growth avenues and ways to transform your business.
Together, we can shape the future of foodservice and retail, creating experiences that consumers will remember and return for. The insights and innovations you will discover could unlock the next big opportunity for your business.
Robert Grimes is CEO of the International Food and Beverage Technology Association.
Source https://nrf.com/blog/explore-the-future-in-the-foodservice-innovation-zone-at-nrf-2025
Tech supplier PAR acquires restaurant data company Delaget for $132M
The deal gives PAR another product to offer as it aims to become a one-stop-shop for restaurant tech.
Restaurant tech supplier PAR Technology has acquired Delaget, a provider of data and analytics software for restaurants, for $132 million.
The deal gives PAR yet another product to offer operators as it aims to become a one-stop-shop for restaurant tech. It currently offers POS systems, online ordering, loyalty programs, payments and more, primarily for large chains.
Delaget provides restaurants with data on their operations and also helps with loss prevention and delivery issues. Its goal is to give restaurants a better handle on their business so they can operate more efficiently.
Founded in 2001, Delaget works with more than 30,000 restaurant locations across more than 125 brands, including many of the largest concepts in North America.
In a statement, PAR CEO Savneet Singh said the deal will help PAR’s mission to build the “most comprehensive food service platform” in the industry.
“Our combination will help restaurant operators make better decisions, reduce costs, and drive operational excellence all in real-time,” he said.
Jason Tober, Delaget’s CEO, added that PAR’s scale will allow Delaget to “deliver even greater outcomes to our customers” and bring the company’s products to more restaurants.
The $132 million transaction consisted largely of PAR common stock. It is the latest in a series of acquisitions for the New Hartford, New York-based company, which has grown largely by buying up other vendors.
Last year, it acquired tech providers Task and Stuzo; in 2022, it bought digital ordering company Menu; and in 2021, it acquired loyalty company Punchh, to name a few.
The company was founded in 1968 as a U.S. Department of Defense contractor and went on to become a pioneer in commercial point-of-sale systems. Today it is focused fully on the foodservice sector and is used by more than 120,000 restaurant locations.
Joe Guszkowski
Source https://www.restaurantbusinessonline.com/technology/tech-supplier-par-acquires-restaurant-data-company-delaget-132m
Jan/San & Disposables
Selling Customers on Robotic Floor Equipment
Robotic technology and artificial intelligence (AI) applications have quickly crept into just about every industry. New vehicles now come loaded with safety features to compensate for human error. AI technology is being used to quickly analyze and summarize large bodies of text, making life easier for students and professionals alike. More trivially, some bars have installed self-pour beer stations, meaning less time spent in line and more time with friends. Even the cleaning industry — which has been historically averse to newer technology — has shown a willingness to explore robotics technology.
To get a better sense of why and how the industry has made the jump, Sanitary Maintenance spoke to Bill McGarvey, director of training and sustainability at Imperial Dade, Jersey City, New Jersey.
Sanitary Maintenance (SM): Right or wrong, end users often seem to think many robotic technologies are the same or similar. Why do you think that point of view exists and is it justified?
Bill McGarvey: Part of it just goes to the nature of the business. We tend to lump things together. When we look at the various types of equipment, you’ve got different manufacturers — and they’ve all got different bells and whistles. Some of that certainly is part of the reason why the customer gravitates toward a particular model. But I think when we talk about this as an industry, we refer to robotic technology and folks see it as one monolithic system. They don’t necessarily see that there are various operating systems from different organizations, but instead consider it all as autonomous machinery.
SM: What are some of the more popular floor care robotic offerings on the market and what makes them unique?
McGarvey: The most popular technologies I’ve seen are either automatic floor scrubbers or vacuums that tackle either hard or soft flooring. I’m sure when manufacturers were first trying to decide where robotic machinery makes sense, they looked at larger-scale equipment and bigger areas, like long hallways. It didn’t take long to realize the advantages of using autonomous equipment in these areas.
One of the first robotic scrubbers I saw was at a school district where a longtime custodian had retired. Times were tough, and the district couldn’t afford to replace this person. The custodial supervisor at the time was one of the early adopters of robotics and brought in a floor scrubber. He had to reassign some of the work, but was able to let the scrubber take on some of what a former full-time employee or full-time equivalent was producing.
This was a few years ago, but as we look back on that time, we can see that’s where the trend was. Some people saw it as replacing workers, but in reality, that’s not normally the case. An organization could hypothetically set out to do that, but I think more often than not, end users are just trying to fill cleaning voids that they couldn’t fill with people.
Then there was the advent of the pandemic. People realized that the custodial team could make an impact when it comes to protecting public health — and protecting health is more important than having the shiniest floors. If custodial teams can reassign the work that doesn’t need that human touch, they can free up the people to take care of things that, frankly, are more important, especially when we start talking about protection of health.
SM: Do you think that autonomous technology is here to stay?
McGarvey: I don’t think autonomous equipment is going anywhere. Manufacturers will continue to improve them just like we’ve seen with the traditional floor scrubber — which were automated floor machines when they first came out; meaning that they dispensed the solution at the touch of a button. We are presently seeing the evolution of some of this equipment, so I would expect to continue seeing it progress further.
SM: When it comes to selling autonomous floor care products, what features are the most important to customers?
McGarvey: Multiple factors come to mind. When we talk about healthcare and education, safety is first and foremost. Nobody wants their patients or students to be run over by robots. Manufacturers have done a good job of addressing that.
I also think the ease of operation is important. Some machines are more complicated in terms of establishing the route. Others are more easily adaptable, so they might have their regular route, but then an obstacle comes up. For some, users can hop on, override the machine, and operate it themselves. Other machines require a quick lap to learn the route and from there it’ll go on its own. The ease of routing is important.
Service after the sale is important, too. Some manufacturers, at a certain point — if ongoing service is being paid for — will replace the machine for users if they’re having problems, which was never done in the old days.
SM: Robotic floor care can certainly get expensive. How can distributors sell end user customers on its long-term value?
McGarvey: I think part of it is looking at that return on investment (ROI). What job or jobs is this machine accomplishing? And while frontline teams aren’t trying to put anybody out of work, robotic equipment offers a fixed-cost solution to frontline cleaning jobs that are difficult to fill.
We’re also talking about trying to improve the quality of life for custodial personnel. Oftentimes there has been a fine line between providing the service and being able to pay people. Robotics may offer an avenue to take care of some of that work, while also putting the employer in a position to better reward the people that are there taking care of the bigger tasks.
SM: Do you have any advice on how end users should be maintaining their robotic equipment?
McGarvey: A big piece of maintaining any equipment and keeping it in working order is making sure all those little bullet points within the operator’s manual are being addressed. Distributors should educate their end user customers to make sure fluids are being emptied out, that the equipment is being properly rinsed, that parts are being wiped down — really, all the things that we would normally look to take care of on any piece of equipment.
SM: When considering robotic floor equipment, how crucial is it for distributors to provide good customer service, especially when the price point is higher?
McGarvey: It’s something that customers must weigh when making their ultimate decision because, as we said, these folks are taking a leap of faith in this technology. The last thing they want to deal with is a problem with the machine, and now they can’t get somebody on the phone. Custodial managers have people to answer to, so they need to be able to get those answers when things aren’t going optimally.
Jake Meister is a freelance writer based in the Milwaukee area
Source https://www.cleanlink.com/sm/article/Selling-Customers-on-Robotic-Floor-Equipment–31415
Making Safer Choices Project: Progress Update on Safer Cleaning Practices
ISSA, in collaboration with the Penn State College of Medicine and the CUNY School of Medicine, is providing an exciting update on the Making Safer Choices project. Funded by a $1.2 million grant from the U.S. Environmental Protection Agency (EPA), this initiative is making significant strides in promoting the use of EPA-certified Safer Choice products across Pennsylvania and New York.
This program empowers businesses, schools, and underserved communities to prioritize health and environmental safety through on-site demonstrations, training toolkits, and community workshops.
“This initiative is a game-changer for the cleaning industry,” said Dr. Gavin Macgregor-Skinner, ISSA senior director. “By working together, we can create healthier environments for everyone while protecting the planet.”
While currently limited to Pennsylvania and New York, the Making Safer Choices project has plans to expand its reach and amplify its impact nationwide.
Watch the Video: Learn more about this initiative’s progress and hear from Dr. Gavin Macgregor-Skinner, Dr. Rebecca Bascom (Penn State), and Dr. Omrana Pasha-Razzak (CUNY) as they share key updates and achievements.
Watch now: Making Safer Choices Video
To learn more about the EPA Safer Choice program, visit www.epa.gov/saferchoice.
Source https://www.issa.com/industry-news/making-safer-choices-project-progress-update-on-safer-cleaning-practices/
ISSA Show North America Unveils Innovative Leaders Award Winners
ISSA Show North America unveiled the winners of the Innovative Leaders Award Program, highlighting the latest new products and solutions revolutionizing the global cleaning sector.
Judged by a panel of industry leaders, including representatives from key councils, committees and organizations across the sector, as well as an industry editor and a buying group representative, the group selects one winner in each category and two honorees. The winners of this year’s awards, announced today in the Innovation Showcase and Theatre on the expo floor, represent groundbreaking achievements across the industry.
Automation and Equipment of the Year: Nilfisk’s SC25 Autonomous Scrubber took the top honor. Additional honorees include Robovox Distributions GmbH for its ZACO X1000 Robot Vacuum Cleaner and Sparkoz Technology Corporation for the TN10 Cleaning System.
Business Technology and Digital Services of the Year: Otuvy, Inc. received the award for its Otuvy operational software. Honorees in this category include CleanSmart Academy’s Animated Training Kit and Janitorial Manager’s cleaning management system.
Facility Solution Care Products Innovation of the Year: Airbotx was awarded for its Airbotx 390X air purifier. Honorees include Diamabrush’s Cylindrical Polishing Tools, CLR PRO MAX for its Industrial Descaler, and CloroxPro’s Pine-Sol Multi-Surface Cleaner.
Hygiene Solution Innovation of the Year: OPHARDT Hygiene’s PRAESIDIO Fuel Cell earned the award, and honorees include GP PRO for the enMotion Paper Towel Dispensers with ECON Mode and Remco: A Vikan Company’s HyGo Mobile Cleaning Station.
Environment and Sustainability Innovation of the Year: CloroxPro’s EcoClean Disinfecting Wipes took the award, with honorees including ABCO Products for its DSOLV dissolvable non-plastic bags, and ONYX Solutions for the SXi Lithium-Ion Battery Floor Machine.
Participating exhibitors showcase products and technologies that have made an impact in the commercial, institutional and residential cleaning community by addressing key challenges that industry professionals aim to solve in daily operations while protecting and prioritizing the health of occupants.
“The Innovation Showcase exemplifies the ingenuity and passion that defines the industry,” shares Ed Nichols, show director of ISSA Show North America. “Each new idea is crafted to drive business growth as well as to deliver solutions that positively impact billions of lives around the world. The commitment to safety, sustainability and precision is evident in every product showcased.”
Source https://www.cleanlink.com/news/article/ISSA-Show-Nort
Industry Spotlight
Panera Brands Names Interim CEO
The long-time industry executive most recently served the company as CFO.
Panera Brands has a new interim CEO in Paul Carbone. He most recently served the company, which includes Panera Bread, Caribou Coffee and Einstein Bros., as CFO.
Carbone steps into the role following José Alberto Dueñas’ decision to step down as CEO. He will serve as special advisor to the CEO through the end of March, ensuring a seamless leadership transition. Panera Brand’s board of directors will conduct a comprehensive search process, considering internal and external candidates for the CEO role.
“I want to thank José for all he has done for Panera, including transforming the menu, improving restaurant-level margins and enhancing organizational agility, all of which have positioned the company for long-term growth,” says Patrick Grismer, board chair for Panera Brands, in the release. “Paul is a well-respected industry veteran with a tremendous track record of success, and I look forward to continue working with him as he assumes the role of interim CEO and advances our strategies to further strengthen Panera and ignite new-unit development. Our board fully supports the current strategic direction of Panera and expects the company to stay the course on execution.”
Carbone says, “Panera is the pioneer of fast casual and one of the most iconic and enduring brands in our industry. Over the last year, we have listened to our guests, our team members and our franchisees, and have innovated behind our core product offerings to ensure that Panera continues to be a category leader known for distinctive, high-quality food and an exceptional guest experience. Being a leader in this effort is a tremendous opportunity and I am excited to partner with our management team and franchisees to unlock Panera’s next phase of growth.”
Carbone joined Panera Brands as CFO in 2023. He has substantial financial executive experience in the restaurant, consumer goods and retail industries, including spending nine years at Dunkin’ Brands where he was CFO. He also has been the CFO of Yeti Holdings and SharkNinja.
Panera Brands, one of the larger fast-casual restaurant platforms, has more than 3,700 company and franchised locations and approximately 120,000 system employees across 11 countries.
Source https://www.fermag.com/articles/panera-brands-names-interim-ceo/
Starbucks loses appeal in unfair labor practices case
The Third Circuit Court upheld the NLRB’s 2021 ruling, finding that Starbucks illegally terminated two employees in Philadelphia
Starbucks Corp. has lost its appeal of a 2022 unfair labor practices ruling by the National Labor Board.
At the end of December, the 3rd Circuit Court of Appeals upheld the NLRB’s initial decision that Starbucks illegally terminated two employees in Philadelphia in January 2020, maintaining that firing the workers — who had organized strikes and were attempting to form a union — was an act of retaliation.
Related: Starbucks union votes to authorize strike ahead of final bargaining talks
The National Labor Relations Board said in a February 2023 decision that the employees in question, Echo Nowakowska and Tristan J. Bussiere, were fired due to unionization activity. However, Starbucks argued in its appeal that Nowakowska was terminated due to poor performance and mistreatment of customers, and Bussiere was fired shortly after her allegedly because he spread a false rumor that another barista was going to be fired after Nowakowska was let go.
The company also argued that it should not be required to reinstate Bussiere and Nowakowska because they had recorded conversations with supervisors without their consent. The three-judge appeals panel, however, stated that the latter point was moot because Starbucks was allegedly aware of these recordings before they were used to justify the argument that Starbucks should not have to reinstate these employees.
Related: Starbucks CEO Brian Niccol commits to ‘engaging constructively’ with union
“Substantial evidence supports the board’s unfair-labor-practice conclusions with respect to Nowakowska’s termination and reduction in hours along with Bussiere’s termination,” the panel concluded, “and substantial evidence supports the finding that Starbucks knew about the recording activity prior to the terminations, so it cannot rely on that activity to avoid reinstatement and limit back pay.”
The court upheld most of NLRB’s decision, but threw out the part of the NLRB order that required Starbucks to compensate Bussiere and Nowakowska, “for any direct or foreseeable pecuniary harms incurred as a result of the unlawful adverse actions against them,” as this order is outside the labor board’s jurisdiction.
The appeals panel argued that Starbucks “lacked standing” to demonstrate that the company was injured by the conduct in question, and that this injury could be addressed by a court’s decision to overturn the initial NLRB ruling.
According to the court, Starbucks can file a petition for a rehearing within two weeks of the judgment. Starbucks did not respond to request for comment in time for publication.
Contact Joanna at joanna.fantozzi@informa.com
Source https://www.nrn.com/news/starbucks-loses-appeal-unfair-labor-practices-case
McDonald’s Officially Launches New McValue Platform Nationwide
Professional wrestler and actor John Cena is helping promote the new value platform.
McDonald’s new McValue platform has officially arrived in restaurants nationwide as customers search for favorable deals after heavy holiday shopping.
The platform houses all of the burger chain’s value offers in one place, including meal deals—like the current $5 Meal Deal—in-app offers, local food and drink specials, and a new Buy One, Add One for $1 offer at breakfast and lunch/dinner. Some notable in-app offers include medium fries with a $1 purchase every Friday in 2025 and a free McCrispy chicken sandwich for new app users.
McDonald’s is launching the McValue platform in partnership with professional wrestler and actor John Cena, who will be highlighted on the chain’s social channels. The brand said, “Cena is always delivering more than what fans expect, making him the perfect McValue ambassador.”
“I always talk about ‘earning my sunset’ and there’s nothing like heading to McDonald’s after completely crushing your day,” Cena said in a statement. “I’ll admit – it’s tough to choose between some of my favorites sometimes, but now I don’t have to. The fact that fans can mix and match with the new McValue menu to get great deals on the food they love is going to be an absolute game-changer.”
This is the first time in nearly six years McDonald’s has had a unified value platform message across the U.S.
The burger giant is also partnering with 16 companies to roll out more than $3 million in promotion offers. Some examples: one free month of YouTube TV, 20 minutes of free wi-fi on American Airlines, and a Tinder Gold Premium Access subscription. Customers can unlock these deals by interacting with McValue ads.
McDonald’s push for value began last spring when its $5 Meal Deal was first announced. Since then, the offer has been repeatedly extended as the macroeconomic environment remained difficult for lower-income customers. During the company’s Q3 earnings call in October, CFO Ian Borden indicated that a “more holistic U.S. value platform” was coming in 2025. The U.S. business segment took advice from international value menus like McSmart in Germany and France and the Savers Menu in the U.K.
McDonald’s is one of several quick-service chains welcoming 2025 with a new value offer. On Monday alone, Subway released a new $6.99 six-inch and $9.99 footlong meal deal, Wayback Burgers announced an $8.99 Cheeseburger meal deal, Krystal unveiled a $4.99 meal deal, and casual chain Applebee’s extended its $9.99 Really Big Meal Deal featuring bottomless fries for dine-in customers. On Tuesday, Taco Bell introduced $5, $7, and $9 Luxe Cravings Boxes, with the $5 version comprising a Beefy 5-Layer Burrito, Crunch Taco, Cinnamon Twists, and a medium drink. On New Year’s Eve, Dunkin’ introduced its own $5 Meal Deal in addition to its major celebrity partnership with pop singer Sabrina Carpenter.
Source https://www.qsrmagazine.com/story/mcdonalds-officially-launches-new-mcvalue-platform-nationwide/
TGI Fridays franchisee to acquire bankrupt restaurants for $34.5M
Cancun-based Mera Corp. outbid former Fridays’ CEO Ray Blanchette for a group of nine locations, including five at the Dallas-Fort Worth airport, according to reports.
TGI Fridays will sell nine of its U.S. corporate locations to an airport restaurant operator after a bankruptcy judge approved the deal on Thursday, according to various media reports.
Cancun-based Mera Corp., a franchisee of Fridays and other restaurant brands, will pay $34.5 million for five high-grossing locations in the Dallas-Fort Worth airport and four in Maryland.
Mera operates restaurants primarily in airports and cruise terminals. It has 185 units across 53 brands in five countries, according to its website.
Its offer was selected over a competing bid from former TGI Fridays CEO Ray Blanchette, whose Sugarloaf Hospitality initially offered $30.5 million for the restaurants and later increased its bid to $32.5 million.
But earlier on Thursday, the Wall Street Journal reported that Fridays has chosen Blanchette to manage its nearly 400 global franchised restaurants. He will replace the consulting firm that took over after the company lost control of most of its assets in September.
Blanchette was TGI Fridays’ CEO from 2018 to 2023 and previously spent 18 years with the chain’s former owner, Carlson. He currently operates eight TGI Fridays in the Northeast, which he acquired in early 2024.
TGI Fridays did not respond to a request for comment on Thursday.
The Dallas-based chain filed for Chapter 11 bankruptcy on Nov. 2, blaming the pandemic and its capital structure. The bar-and-grill pioneer had been shrinking in the U.S. for years and had $37 million in debt.
The filing affected only Fridays’ corporate locations, which consisted of 39 restaurants at the time. Hundreds of other TGI Fridays restaurants worldwide are operated by franchisees.
It capped a tumultuous year for Fridays that included a failed merger with its U.K. franchisee; the termination of Fridays as the manager of its whole business securitization; and dozens of restaurant closures across the country.
Source https://www.restaurantbusinessonline.com/financing/tgi-fridays-franchisee-acquire-bankrupt-restaurants-345m
Long-term impact of fires to Los Angeles restaurants could be devastating
It’s still too early to get a sense of properties and jobs lost. But industry advisors recommend taking steps now to prepare for a difficult recovery ahead.
Dog Haus co-founder André Vener’s home in Pasadena is still standing—sadly, unlike many whose homes were reduced to little more than ashes after fires whipped through the region this week.
So his home is filled with friends and family that have been forced to evacuate from other parts of the community. The fast-casual chain’s Pasadena headquarters (ironically adjacent to a fire station) is closed to allow staff members to deal with the crisis, as firefighters continued to battle the ongoing Eaton fire, one of several across Los Angeles’ sprawling metropolitan area.
Two Dog Haus units are closed to the public after suffering damage—not from fire, Vener said, but from the hurricane-force winds that have fueled the infernos across Los Angeles this week.
Yet despite the damage, power and internet outages, and a boil-water order, crew members are cooking at those restaurants to feed anyone in the neighborhood in need, he said.
In addition, Dog Haus crew members from the 19 franchise and company owned units across the LA region were feeding first responders and evacuees at temporary shelters in the Pasadena convention center and the Rose Bowl.
“Everyone has family members who have lost things or homes,” he said. “We’re just trying to be there for our staff. We’re not really worried about us and our corporate stores. Our number one thing is caring about our community and our friends.”
Calmer winds on Thursday allowed firefighters to make some headway battling the blazes across Los Angeles. But the growing loss of homes, businesses and jobs is expected to have a long-term impact on the restaurant industry in the nation’s second-largest city.
“Across our city, restaurants are feeling the pain, reservations are being cancelled, especially for outdoor-dining destinations, and because so many residents and staff have been impacted by this apocalyptic event, restaurants and businesses are being forced to close, having a huge economic impact on everyone,” said Tricia LaBelle, president of the Greater Los Angeles Hospitality Association, and owner of Bon Vivant Market & Café, Boardner’s of Hollywood, and the bar Dave’s on Broadway.
Fire crept into the restaurant-rich Hollywood area of Los Angeles last Wednesday, forcing evacuations and threatening treasured venues, like the more than 100-year-old Musso & Frank. But firefighters were able to contain the fire quickly, allowing residents back to their homes and businesses early Thursday. Many Hollywood restaurants remained closed, however, out of an abundance of caution.
For Josh Stone, CEO of the local deli chain Fat Sal’s, it was a nightmare revisited.
Fat Sal’s lost a location in Hollywood to a (relatively more routine) fire in November, after an adjacent auto repair shop exploded. At the time, and somewhat miraculously, Fat Sal’s was able to re-open in a new location around the block, just two days later, saving many jobs.
But then came the alert on Wednesday about a new wildfire bearing down on the Hollywood neighborhood. Stone wondered if he would be forced to watch that location go up in flames too.
“I was standing in the new version of Fat Sal’s when the fire (in Hollywood) broke out, and I was watching it from the front door. I was like, oh my God, this is crazy,” he said.
“It never ceases to amaze me,” he added. “You see everyone running away from a fire, and then you see the firemen running towards it. It’s an incredible act of bravery and service.”
Because the fires across Los Angeles were still active, and in some cases zero-percent contained, city and county officials have not given a count of structures burned, other than an estimate of “in the thousands.” In a press conference Thursday, officials said it wasn’t clear yet how many structures were homes or businesses or other buildings.
Among the restaurants that have been confirmed to be demolished is the iconic Reel Inn in Malibu, a casual seafood favorite that was a popular spot for both locals and tourists.
Owner Teddy Leonard told ABC News on Thursday that fans have been posting their family photos at the restaurant on social media in an emotional outpouring.
“The fact that we got to be a part of everyone’s lives is so moving,” she said. “I’m glad we created a place for family memories.”
Leonard, who had evacuated, said she still didn’t know whether her home survived the fire. Her son and sister both lost their homes.
For the restaurant’s crew, who are now out of work, she and her husband started a GoFundMe, which by Thursday had raised nearly $50,000. They hope to offer staff members three months of wages, benefits and support until they know whether they can rebuild.
The couple owned the building, but the restaurant was on state-owned land, and it isn’t yet clear whether state officials would want the restaurant to come back. Fans of the restaurant certainly appear to want Reel Inn to rebuild.
“For me, the overwhelming theme is just the love and kindness and support we’re seeing from the community, that is getting us all through,” said Leonard. “That means more than anything.”
The nearby Cholada Thai was also burned to the ground, and several reports indicated Moonshadows in Malibu was also destroyed.
Eater is keeping a running count as news comes in.
LaBelle of the GLAHA recommended that impacted business owners apply quickly for FEMA Fire Management Assistance Grants by reaching out to the Small Business Administration.
She recommended recording the damage. Be prepared to produce losses with point-of-sale reports, tax returns and equipment purchases.
Los Angeles restaurant consultant Jerry Prendergast recommended that operators first contact their attorney and insurance agent.
But then he urged operators to think quickly about engaging a contractor. When the crisis is over, the demand for demolition work, and later for repair and rebuilding, will be huge, he said.
“You will be in line for it if you do not get on it early,” said Prendergast.
For many operators, there will likely be challenges with permitting for any attempt to rebuild. Restaurants will need to be brought up to the newest codes, and that could cause issues with things like parking or waste hookups, as well as getting approvals through building departments, said Prendergast.
“There is already a shortage of equipment supplies,” he said. “And if tariffs are put on China, the cost of construction materials will go up substantially.”
Stone, of Fat Sal’s, said he hopes city and county officials will ease the aftermath by expediting the red tape that has long slowed business investment in the city.
In the same way city officials made it easier to open outdoor patios during Covid, there will be an opportunity to help restaurant operators get back to business as soon as possible, to recover jobs and meet community needs.
The California Restaurant Association said Thursday it is offering relief grants ranging from $350 to $1,500 to food-and-beverage workers affected by the fires. The disaster grant application will go live on Jan. 14, with updates on the association’s Instagram (@restaurantscare).
Jot Condie, the CRA’s president & CEO, said, “These fires have taken an incredible toll on our members—operations have been disrupted, employees displaced, and already challenging financial burdens intensified.”
Another program will allow people to order pizza delivery to shelters through Slice Out Hunger, a network of pizza concepts across the country that mobilizes to feed people at times of crisis.
Vener at Dog Haus, meanwhile, said he hasn’t really thought yet about fundraising efforts.
When fire tore through Maui in Hawaii, he wrote a check to support people there—not because there was a Dog Haus impacted, but just because that community was like a second home, he said.
And now in a tragic turnaround this week, he said, people from Maui were calling to ask how they could help Los Angeles.
“But we’re not there yet,” he said. We’re still in the thick of it.
“I hate even talking about this as if we’re moving on, this is current,” said Vener. “Fundraising isn’t the first priority. Right now, it’s taking care of our first responders and our people.”
Source https://www.restaurantbusinessonline.com/operations/fires-rage-long-term-impact-los-angeles-restaurants-could-be-devastating
Exciting new independent restaurants coming in 2025
It’s not clear what sort of macroeconomic climate the new year will bring, but big-name restaurateurs are busy with new projects in the works.
Many are looking to 2025 with a mix of anticipation and dread.
It has been a rough 2024 for most, especially independent restaurants, with consumers keeping a tight grip on their wallets, despite a strong economy.
But there’s a lot to look forward to, at least in terms of new independent concepts coming from big-name chefs and restaurateurs.
Here’s a roundup of some things to look forward to in 2025:
Chef and restaurateur Stephanie Izard appears to like California, after bringing her Girl & the Goat concept to Los Angeles last year. In 2025, Izard and Chicago-based Boka Restaurant Group are planning to open Valley Goat, which will be in the new Treehouse Hotel Silicon Valley, a first U.S. location for the hotel brand.
Izard is also known for the concepts Little Goat Diner, Duck Duck Goat and Cabra in Chicago, and she’s known for her appearances on “Iron Chef,” “Top Chef” and several other cooking shows. Valley Goat, meanwhile, will celebrate the abundant produce of Northern California.
Also coming to the Western U.S. is Cote Korean Steakhouse, which currently has three locations in New York, Miami and Singapore. Developed by restaurateur Simon Kim (Coqodaq, Undercote) of Gracious Hospitality Management, the Michelin-starred steakhouse is scheduled to open in Las Vegas at The Venetian Resort early next year. It will be part of the resort’s $1.5 billion reinvestment project.
It’s also kind of a homecoming for Kim, who went to UNLV and got his start in the industry in Sin City.
“While Cote Korean Steakhouse is a concept I created in NYC, the pulsating energy, music and entertainment of Las Vegas has always been intertwined in our brand’s DNA, and we’re taking that to the next level with this opening,” Kim said in a statement, promising to make it “the most iconic Las Vegas restaurant the city has ever seen.”
On the menu will be a variety of high-end cuts of beef, ranging from A5 wagyu from Kobe, Sendai and Miyazaki, to 45-, 90- and 120-day aged steak. There’s a Butcher’s Feast, which allows diners to try four cuts along with Korean sides.
Coming further West to Los Angeles is Maydan Market, developed by restaurateur Rose Previte of Washington, D.C.’s Maydan and Compass Rose. Scheduled to open in February in LA, Maydan Market is described as Previte’s most-ambitious project to date: a global village designed to lower barriers of entry into the food-and-beverage industry.
One of the first culinary partners, for example, will be Lugya’h by the creator of Poncho’s Tlayudas, a street food pop-up by Zapotec chef Afonso Martinez. When the market opens, Poncho’s will relocate there and become Lugya’h by Poncho’s Tlayudas. The word “lugya’h” comes from a Zapotec word meaning “the face and hearth of the plaza.” The menu will focus on more than tlayudas, with dishes designed to showcase the flavors and food culture of the Oaxacan highlands of Mexico.
But Previte’s Maydan and Compass Rose will also be represented at the market, along with other LA-based food businesses yet to be announced.
Back on the East Coast, Knead Hospitality + Design (Succotash, Mi Vida, Gatsby, etc.) is planning a psychedelic journey with the new Sagrada in Washington, D.C., which promises a one-of-a-kind experience.
The menu doesn’t include any actual magic mushrooms, but it will be designed to make diners feel like they have had a ‘shroom or two, with vibrant colors, diverse flavors and “ceremonial elements.”
In Baltimore, Irena Stein is known for the Venezuelan restaurant Alma Cocina Latina. Next year, however, she is planning to open the new Candela, a fresh arepa bar that will be a sister concept, right next door to Alma. Look for both classic and contemporary spins on the Venezuelan “daily bread,” including the traditional meat-filled arepas along with culture-blending variations.
Nine Tailed Fox
A rendering of Nine Tailed Fox. | Image courtesy of Atlas Restaurant Group
The prolific multi-concept Atlas Restaurant Group (Azumi, Ouzo Beach, The Choptank and more) next Spring will launch Nine Tailed Fox in Baltimore. The design is described as “blending modern elegance with traditional Chinese elements,” but details on the menu are yet to come. In the kitchen will be Executive Chef Jeffrey Mei (Benny Chows, One Dim Sum, Yauatcha), who is originally from China.
Peter Elias of Elias World Hospitality has two new concepts coming to Ocean City, Maryland. Elias, who also founded Spain Wine Bar in Ocean City, is planning to open The Bistro and Lounge, a 750-seat restaurant that promises to “transport guests to Europe,” according to press materials.
Meanwhile, in nearby Ocean Pines, Elias is planning Sand & Cedar Taverna, with a menu that features Lebanese, Greek, Turkish and Moroccan dishes, a wine program that focuses on the Mediterranean and a comprehensive cocktail program.
Stellar pastry chef Shawn Gawle is opening his first restaurant in Houston early in 2025. Gawle’s background includes a number of Michelin-starred restaurants, including most recently Goodnight Hospitality (Rosie Cannonball, Montrose Cheese & Wine, March), but also the California concepts Quince & Cotogna, and Saison.
Camaraderie
A rendering of the “convival fine-casual” Camaraderie in Houston. | Image courtesy of Schaum.
At the upcoming Camaraderie, Gawle will show off his knowledge of both the savory and sweet sides of the menu, saying it will be a “convivial fine-casual” concept “inspired by the bonds of friendship, trust and loyalty that define a strong restaurant team.”
And, with the motto “everything matters,” Gawle is also designing it to be an equitable workplace with one fair wage and sustainable, organic and local sourcing.
In Miami, Da Silva Hospitality (Zucca) has two big projects coming. The first is Hereford Grill, a steakhouse in Miami that closed in 2021 after Covid and was acquired by Da Silva. After a complete redesign, the restaurant is scheduled to reopen at the same location early next year.
In addition, Da Silva is also planning to open Zuccaly, an Italian food hall with six food-and-drink experiences in about 9,000 square feet. Among them will be the pizzeria LaBiga, a pasta concept, a grill-and-fish station, and the gastro market PortaVia, as well as a dolci station with gelato and other desserts. It will also have a bar.
The Dubai-born Greek restaurant Gaia—reportedly loved by celebrities—is opening in Miami in early 2025. It was founded by United Arab Emirates-based Fundamental Hospitality, which is also promising global expansion elsewhere.
Source https://www.restaurantbusinessonline.com/emerging-brands/exciting-new-independent-restaurants-coming-2025

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