Foodservice Equipment

BSI Gains New Representation Across 2 States
Denver-based BSI and Food Service Holdings have selected Atlas Hospitality Reps to represent the company in MAFSI Region 15, consisting of Texas and Oklahoma.

Atlas, headquartered in Houston, Texas, boasts over 40 years of combined experience in the foodservice industry and represents an array of equipment, smallwares and tabletop manufacturers. The addition of BSI expands Atlas’ line card to include food shields and custom serving lines.

“This collaboration comes at an exciting time of growth and opportunity for BSI,” says Stephanie Gilbert, chief commercial officer of BSI. “We are confident that Atlas Hospitality’s deep expertise in our product portfolio and value proposition, combined with their strong relationships with leading specifiers, dealers, and customers in the region, will drive enhanced market engagement, foster sustainable growth and further strengthen our presence in this key territory.”

Howard Cantrell, principal at Atlas Hospitality, adds, “Having spent 30 years on the dealer side of the industry, I’ve seen firsthand the exceptional quality of BSI’s products. Their reputation for excellence aligns perfectly with the standards we uphold.”

Source https://www.fermag.com/articles/bsi-gains-new-representation-across-2-states/

Growing Snack Food Market Spurs Investment
Key trends and investment plans for packaging and processing machinery.

Snack food makers are optimistic about the future with 92% anticipating at least some growth for the next three years, according to the Snack Foods Packaging Trends white paper and infographic, published by PMMI, The Association for Packaging and Processing Technologies, the producer of the PACK EXPO portfolio of trade shows.

Fueled by an increase in demand and a proliferation of new products and packaging variations such as variety packs, single-serving sizes, and different unit counts, 88% of survey respondents intend to acquire new machinery between now and 2027. About 57% of the new machinery will replace existing equipment, often 20-30 years old. When asked about key considerations when purchasing new machinery, speed of throughput rose to the top as an answer with many snack makers planning to automate hybrid manual/automatic lines fully. Equipment purchases also are driven by the need to run different packaging materials. Other important equipment purchasing considerations include customizability, ease of use, price, quality and reliability, and the ability to produce high-quality products consistently.

With equipment specifics in mind, OEMs are chosen based on customer service capability and location. According to the white paper, many snack makers prefer US-made equipment, but non-US-made equipment is well-accepted, particularly when the OEM has a U.S. presence to ensure timely support.

The most commonly used machines on snack food lines are labeling, decorating and coding (78%), form/fill/seal (74%), and filling and dosing (65%).

The proliferation of different products, types of packaging, and sizes is expected to continue in the future. Other industry drivers include the need for longer shelf life, demand for clean and healthy recipes and sustainable packaging, interest in new flavor profiles, and the addition of convenience stores and e-commerce channels.

When asked about their concern, snack food makers highlighted ongoing challenges with workforce recruitment and retention, prompting the adoption of technology such as AI and virtual reality headsets to assist with training, operation, troubleshooting, and maintenance. Snack makers are also seeking improvements in throughput, food safety, automation, and equipment modularity. These needs are prompting the integration of sensors to help reduce bottlenecks and quality-control systems like metal detectors, as well as automation technologies such as predictive maintenance and remote access.

Sustainability is top of mind for most, but the level of attention and commitment to sustainability varies.

Snack food makers looking for the latest solutions to help with the increased market demand can find them at the all-new PACK EXPO Southeast (March 10 – 12, Georgia World Congress Center, Atlanta). As the most comprehensive show in the region, PACK EXPO Southeast offers crossover solutions for any of today’s biggest manufacturing needs for 40+ vertical markets. Brands will find the Atlanta location, a manufacturing hub of the region, convenient and easy to access for teams to attend, assess the latest technologies, learn from leading industry experts, and make valuable connections to meet current or upcoming projects.

Source https://www.foodmanufacturing.com/capital-investment/news/22930239/growing-snack-food-market-spurs-investment

FOH Acquires Smart Buffet Ware
FOH Worldwide has purchased Smart Buffet Ware, a provider of advanced buffet technology.

Founded in 2009 by David Moreland, Smart Buffet Ware provides “eco-friendly” buffet solutions, per a release announcing the deal. It has an exclusive partnership with Tiger Company LTD, a South Korean manufacturer of high-quality buffet ware and multi-purpose trolleys.

As part of this deal, FOH assumes global distribution agreement with Tiger Company LTD, including an exclusive distribution throughout North America.

Source https://fesmag.com/topics/the-latest-news/22460-foh-acquires-smart-buffet-ware

North American Kitchen Solutions Completes Acquisition
The manufacturer brings on Custom Kitchen Fabricator, enhancing its manufacturing capabilities, plus more.

North American Kitchen Solutions announced it has acquired Custom Kitchen Fabricator.

Based in Elyria, Ohio, NAKS and its subsidiary HoodMart specialize in designing and manufacturing ventilation systems and custom-fabricated workspaces. Its acquisition of CKF will help accelerate its growth and provide greater value to customers. CKF manufactures NSF-listed stainless countertops, tabletops, worktables, sinks, wall panels and other surfaces.

“The acquisition of CKF is a significant step forward in our growth strategy,” says Sacha Polakoff, CEO and president of NAKS, in the release. “This strategic move will enhance our manufacturing capabilities, strengthen our position in the market, and bring our full range of product solutions geographically closer to our valued customers. We are excited to welcome the talented team at CKF to the NAKS family.”

Jimmy LeBeau, CEO of CKF, says, “We are thrilled to join the NAKS team. This partnership will allow us to leverage our combined strengths to provide even more comprehensive solutions to our customers. We look forward to contributing to NAKS’ continued success.”

NAKS is a portfolio company of Dallas-based private equity firm Valesco Industries. Financial terms of the transaction were not disclosed.

Source https://www.fermag.com/articles/north-american-kitchen-solutions-completes-acquisition/

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/

5 Tips for Effective Restaurant Management
The key is to never settle for mediocrity.

Operating a restaurant is a dynamic and rewarding venture, especially when equipped with the right strategies. According to the National Restaurant Association’s “State of the Industry” report, it is projected to reach an impressive $1.1 trillion in sales in 2024, a clear indication of a positive future.

With these upward trends and predictions, restaurants that focus on innovation, customer engagement and efficient management are not just surviving—they are thriving. By embracing these opportunities, restaurants can turn potential industrywide challenges into successes and learning moments.

Robby Berg has embraced every milestone in the space with Genghis Grill in Tempe, Arizona and created a path for himself to learn, grow and educate effective restaurant management to others, who are just as passionate. He started with the brand in 2014 as a kitchen team member, and through dedication and hard work, Berg climbed the ranks to become Regional Director of Operations.

In his current role, he oversees all aspects of the restaurant’s operations in the area, focusing on increasing sales, brand awareness and dining experiences. Over the years, Berg learned what truly motivates a team and what leads to success. The steps he follows are simple but effective, and if you are a manager looking to make your mark, these tips could be the key to your accomplishments.

Lead By Example
One of the most important things you can do as a restaurant manager is to lead by example. Get in there with your team and show them how it is done. Scrub a floor drain or pick up a deck brush—you need to be there with the team. When you roll up your sleeves and tackle tasks alongside them, it demonstrates that you understand their roles and appreciate the importance of a job well done. This not only builds respect but also fosters a strong sense of teamwork. Remember, in this industry, actions really do speak louder than words. By setting the right example, you inspire your team and create a positive, productive environment.

Maintain High Energy Levels
We all know that restaurant days can sometimes be long and fast-paced, and it’s normal to feel tired when multi-tasking. But despite the occasional challenges, the rewards make it worthwhile. That’s why it’s crucial for a manager to keep their energy levels high.

My personal secret: prioritize a good night’s rest. Not only can you make better decisions after eight hours of sleep, but you may find yourself running circles around teammates. Your team will pick up on your work ethic.

By staying upbeat and enthusiastic, you help motivate them through the rough patches and make the good days even better. Your positive attitude sets the tone for the whole team, inspiring them to meet and surpass expectations.

Master the Details
In the restaurant industry, every detail counts—from the front of the house to the back. As a manager, it’s crucial to be on top of every aspect of the restaurant business. This means being knowledgeable and attentive to the entire operation.

Both your employees and your customers rely on you to ensure a top-notch experience for everyone who walks through your doors. It’s essential to become an expert in all areas of the restaurant, from customer service to inventory management. By focusing on the little things, like demonstrating how to get an even distribution of a garnish or helping a server master their spiel, you set your team up for success and create memorable experiences for your customers.

Set Clear Standards
Never settle for mediocrity! It’s so important to show your team what success looks like by consistently demonstrating and re-enforcing the right procedures and processes. In order to provide consumers with the best experience, your team must always operate with the best practices in mind, and there can be no cutting corners, ever.

This should start with the new hire’s first day. The manager should set expectations from day one and provide examples of how tasks should be performed to maintain the best standards. Studies show that new hires who spend their first shift with a manager perform better and are retained longer.

Foster Team Development
Building the right team culture is key to an authentic, caring and dynamic work environment. As a manager, it’s important to make decisions that empower your team and promote a sense of unity and growth. By fostering an environment where everyone feels valued and heard, you encourage trust and collaboration among team members.

From my experience, creating a culture where staff feels genuinely listened to is crucial for overall success. When a team member wants to pull you aside, no matter how busy you might be, it’s important to stop and listen, or schedule time to hear their needs and feedback. When everyone’s opinions are valued, the team is more likely to thrive and achieve amazing results together.

Robby Berg

Source https://www.qsrmagazine.com/story/5-tips-for-effective-restaurant-management/

Customer Experience in the Restaurant Industry: Reflections and Predictions through an AI Lens
The restaurant experience was once solely comprised of human-to-human, in-person experiences. Fast food and food delivery gradually began changing that equation. Then, in 2020, we saw the restaurant industry go through a major digital upheaval, spurred by the COVID-19 pandemic. In 2022, with the introduction of ChatGPT, we saw restaurants – and just about everyother industry – look for ways to incorporate artificial intelligence within their customer operations. 2024 was a year of experimentation with AI, with restaurants testing it on customer-facing interactions, like AI drive-thru ordering, with varying degrees of success.

In 2025, I believe we’ll see the smart restaurant brands get very focused on how they leverage AI to improve the customer experience. Here are two places where I predict AI will have a majori mpact in the restaurant industry in the new year.

AI Will Mitigate Restaurant Hiring Challenges
While customer-facing AI will capture headlines both for its successes and foibles, restaurants in 2025 would do well to start using AI to automate noncustomer interactions and processes.

A good example of this type of AI automation is a project we recently completed with a national coffee brand. The 700+-store chain had a challenge with the amount of time it took to schedule an interview for a new applicant once the candidate had submitted their application online.

Due to the manual review process and human intervention required, the process could take days before an interview was scheduled with a hiring manager. Speeding up this process was key, especially in such a high turnover industry. The goal was to get this process down to one hour, or less.

By integrating an SMS bot for text messages and automating the application process with AI, the process dropped from multiple days to less than 10 minutes – well surpassing the one-hour goal.After that, the coffee chain saw the time between interview and accepted offer go down to an average of three days.

While AI won’t solve every problem, including hiring, it can go a long way in streamlining the process, which will have a direct and positive impact on customer experience.

AI Will Improve Customer Loyalty
I don’t know believe there is any other industry in which customer loyalty is more important than it is in the restaurant industry – especially now. Restaurants succeed or fail based on loyalty, which is a direct result of customer experience. In 2024, food prices have been high and consumer spending has been stretched thin, making it even more difficult for restaurants to attract new customers. With these headwinds, restaurants must focus on expanding share of wallet with current customers and increasing their loyalty.

One answer to the brand loyalty challenge is to improve personalization. In 2025, I think we’ll see restaurants double down on personalization by leveraging AI.

Restaurants can use AI to analyze customer preferences, dietary restrictions, and past orders to create tailored dining experiences. An AI-driven recommendation system can even suggest menu items based on individual tastes and nutritional needs, while chatbots can provide personalized customer service, answering queries and taking orders efficiently.

Unifying and acting on digital customer data can also shape a more personalized customer experience. In fact, we’ve seen Chipotle do just that. Chipotle knew that data was the means to building a more holistic view of their customers, which in turn would help them deploy more targeted loyalty tactics.

By automating customer data collection from a wide range of sources and shaping that data into unified – and actionable – customer profiles, Chipotle improved customer loyalty in the following ways:

Communications tailored to individual consumer’s preferences, including suggestingproducts and add-on purchases, providing coupon code offers and loyalty program promotions
Refined messages, journeys, and overall experiences across all engagement channels through deeper understanding of customer behaviors
Improved protection of customer information through elimination of external data transfers
This work resulted in a projected $280 million in annual sales revenue growth, a result of activating as much as 34 percent in newly uncovered customers and cross-sales opportunities.

Advice for 2025
Like so many other businesses, restaurants in 2024 have been challenged to do more with less. AI and automation can help them do just that, but as restaurants examine where AI can increase efficiencies and improve loyalties, they’ll need to take a thoughtful and measured approach. Start by looking at internal and operational processes before rolling AI into customer-facing interactions. AI-driven transformations in several operational areas all add up to a more positive customer experience and bottom- line outcomes.

John Seeds

Source https://modernrestaurantmanagement.com/customer-experience-in-the-restaurant-industry-reflections-and-predictions-through-an-ai-lens/

Food & Beverage News

Starbucks expands espresso lineup with brand-new Cortado
In flavor news, the coffee giant spotlights pistachio, hot honey and brown sugar to ring in the new year.

Starbucks is welcoming the new year with a new espresso beverage. On Friday, the Cortado—a small-sized coffee classic that originated in Spain—joins the permanent menu for the first time.

The traditional Cortado derives from the Spanish word “cortar,” which means “to cut,” as the strong espresso is cut with steamed milk to balance the flavor and create a creamy texture. Starbucks’ version replicates the original; it’s made with three concentrated or “ristretto” shots of the brand’s slightly sweet Blonde Espresso and is cut with steamed milk. The drink is served in a “short” 8-ounce cup and is only available hot.

The Cortado is a new addition to Starbucks’ selection of espressos, which includes Doppio Espresso, Caffé Americano, Espresso Macchiato, Espresso Con Panna, Flat White, Cappuccino and Caffé Latte. “Espresso is the heart and soul of Starbucks,” said Ricky Gonzalez, who works on the beverage development team, in a statement. “Our goal was to create a new way for customers to experience espresso from us.”

Espresso is having a pop culture moment, and Starbucks is not the only coffee chain to capitalize on it. Dunkin’ rolled out Sabrina’s Brown Sugar Shakin’ Espresso on New Year’s Eve, jumping on the popularity of singer Sabrina Carpenter’s mega-hit “Espresso” that went viral over the summer.

Superstar Carpenter is also promoting the beverage for Dunkin’ in a video ad campaign. The limited-time menu item combines iced espresso, oat milk and brown sugar notes, all hand-shaken together to create a frothy cold beverage with a caffeine kick.

Brown sugar also seems to be having a moment. Starbucks also introduced the ingredient in a hot Brown Sugar Oatmilk Cortado for customers looking for a sweeter, nondairy twist on the classic. Both Cortados are now part of the permanent menu at the Seattle-based chain’s U.S. locations.

Starbucks is revisiting another on-trend ingredient this month as well: Pistachio. Coming back to the menu for a limited run are the Pistachio Latte and Pistachio Cream Cold Brew. The latte, a blend of espresso, steamed milk and pistachio flavors, is served hot, iced or as a Frappuccino, capped with a buttery topping. The cold brew is sweetened with vanilla syrup and topped with pistachio cream cold foam and salted buttery sprinkles.

Hot honey, a flavor that continues to peak on menus, returns to flavor beverages at Starbucks Reserve locations. Roastery and reserve store customers in New York, Chicago and Seattle can embrace the sweet-heat trend in the new Hot Honey Cortado, Hot Honey Dirty Chai and Hot Honey Ginger Spritz, along with the returning Hot Honey Espresso Martini.

Starting Friday, matcha fans can customize the sweetness level of their drinks—a menu change made by Starbucks in response to demand. The chain updated its matcha powder so it can now be sweetened with classic syrup in amounts to match a customer’s taste preference.

While Starbucks’ beverages are seeing most of the innovation, there’s been some activity on the food side, too. The vegan Spicy Falafel Pocket makes its debut on the permanent menu, featuring smashed falafel, hummus, roasted red bell peppers, pickled onions and a spicy herb sauce, wrapped inside toasted lavash. For those seeking a sweet treat, the returning Vanilla Bean Custard Danish fills the bill, while supplies last.

Although the holiday-themed drinkware is history until next season, Starbucks launched a new collection of colorful merchandise to beat the winter blahs. Tumblers, cold cups, mugs and water bottles are available in a range of sizes, designed with abstract patterns in shades of light pink, cool blue and bright green.

Source https://www.restaurantbusinessonline.com/beverage/starbucks-expands-espresso-lineup-brand-new-cortado

Confection companies may pass higher cocoa costs on to consumers for Valentine’s Day
The price increase comes after cocoa futures doubled in late 2024, putting pressure on food makers already paying more for the commodity.

Chocolate boxes and truffles will cost more this Valentine’s Day as confection makers pass on higher cocoa prices to consumers already paying more for their favorite sweets.

Cocoa futures have doubled since Oct. 1, according to an analysis released by cryptocurrency exchange ChicksX. This was the highest price increase for the commodity in half a century, Progressive Farmer reported.

Al Alof, the CEO of ChicksX, said in a statement the decline in the cocoa supply will continue to create challenges for candy and chocolate.

“Companies might need to raise the prices of chocolate due to the rise in ingredients prices, of which cocoa is one,” he said. “Small businesses that use chocolate may be forced to buy ingredients in smaller amounts too, which may see them missing out on bulk purchase savings, further compounding the squeeze.”

Supply issues for cocoa have been fueled by inclement weather and labor issues in West Africa where the majority of the crop is grown. Heavy rain last summer was followed by a drought in the fall, leading to a drop in production. Cocoa production in the Ivory Coast in 2024 reportedly fell 22.4% compared to 2023, Wells Fargo found.

Last Halloween, candy producers such as Hershey reportedly increased the production of sweets that do not contain cocoa because of the higher costs ​​​​for the ingredient.

The confectionery giant’s trick-or-treat candy lineup included smaller sizes of products like Hershey’s milk chocolate, as well as non-chocolate items like cinnamon-flavored Kit-Kat and Shaq-a-Licious XL Gummies.

David Branch, sector manager at Wells Fargo’s Agri-Food Institute, told Food Dive last October the issues with cocoa are so significant that premium chocolate makers will continue to charge more for their luxury items. Companies making more affordable confections — such as Hershey, Nestlé and Mars — will struggle to keep up with demand if the trends continue, he predicted.

Chocolate accounted for a record $21.4 billion in confectionery sales during the last year, with 65% of consumers indulging in the confection, according to an October report from the National Confectioners Association.

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In Hershey’s November earnings call, CFO Steve Voskuil said increased cocoa costs that it will incur during the next year will amount to “a pretty significant step up.” The volatility, he told investors, will undoubtedly impact Hershey’s fiscal performance, but that the company is not sure to what extent.

Source https://www.fooddive.com/news/cocoa-price-hike-supply-2025-candy-chocolate-weather/736372/

Hardee’s introduces maple-flavoured menu
Breakfast option the Sausage Maple Biscuit is made with maple flavouring and topped with a sausage patty.

American fast-food restaurant chain Hardee’s has launched a maple-flavoured lineup, featuring products such as the Maple Bacon Super Biscuit and the Sausage Maple Biscuit.

For breakfast, the Sausage Maple Biscuit comprises an in-house baked biscuit with maple flavouring, topped with a sausage patty.

The Maple Bacon Super Biscuit features a made from scratch Biscuit, cherrywood-smoked bacon, caramelised maple, sugar and spices, American cheese and a fried egg.

The Maple Biscuit is finished with a drizzle of icing and available in two or four packs.

Hardee’s brand marketing vice-president Sarah Breymaier stated: “No matter the time of day, Hardee’s is all about goodness, and this is an opportunity to launch a new year with some new flavours that are nothing short of delicious.

“In the heart of winter, we hope our maple lineup of signature biscuits, burgers and bacon feels like a warm, nostalgic hug.”

Lunch and dinner options include the Maple Bacon Frisco Burger, combining a 100% Angus beef patty with crispy maple bacon, Swiss cheese, tomatoes and mayo on sourdough bread.

For on-the-go convenience, the Maple Bacon Snack Pack offers cherrywood-smoked bacon seasoned with caramelised maple, sugar and spices in a portable pack.

The Hardee’s app provides added value, giving My Rewards members Double Stars on purchases from the maple lineup until 4 March 2025.

New members also receive a complimentary Maple Sausage Biscuit with a minimum $1 purchase.

CKE Restaurants Holdings runs and operates Hardee’s and Carl’s Jr restaurants.

In August 2024, Hardee’s reintroduced the Hardee’s Original Bag deal for $5.99, allowing customers to mix and match two full-size entrées such as the Original Hot Ham & Cheese, the Double Cheeseburger and Hand Breaded Chicken Tender Wraps.

Source https://www.verdictfoodservice.com/news/hardees-maple-flavoured-menu/?cf-view

HVAC & Plumbing

Heat Pumps, Efficiency, and AI Set to Take Center Stage at AHR
Manufacturers excited to put latest technology on display

For the first time since COVID, “the event for everything HVACR” is set to return to Orlando.

The 2025 AHR Expo will take place at the Orange County Convention Center Feb. 10-12, where attendees can expect to hear the latest and greatest from all the big names in HVAC manufacturing, see thousands of innovative new products and technologies, and get a world-class education on all of the new regulations, trends, and happenings in the industry from the experts, themselves.

If there is anyone on the fence about attending, Nicole Bush, director of marketing for the AHR Expo, said there is absolutely no way someone could walk around the show without gaining some sort of valuable insight.

“People that I’ve talked to have said this is six months’ worth of education spread over three days,” Bush said. Whether the goal is to meet a new person, find a new product, solve a problem that’s been plaguing a business, or sitting in an education session about a facet of the industry that wasn’t previously on the radar, there’s literally something for everyone.

Highlighting Trends
2025 is set to be a year marked by significant regulatory shifts, with an added air of uncertainty about what the new political climate may hold. But attendees won’t find themselves in the dark, as Bush said they’ve built up a very robust panel series, which will be on the docket again this year.

“We try to pinpoint a lot of topics that are shared by our cross audiences,” Bush said. “We try to highlight areas where there are, you know, pain point discussions or opportunistic discussions among multiple groups, or pretty much all of our identified major shareholder audiences — distributors, our contractors, our engineers, everyone in the supply chain.”

This year’s State of the Industry discussion, which will focus on today’s market, challenges, opportunities, and what’s ahead for the industry, is scheduled for 10 a.m. Feb 11, and will feature speakers Talbot Gee, HARDI; Dominick Guarino, National Comfort Institute, Inc.; M. Dennis Knight, President, 2024-2025 ASHRAE; Stephen Yurek, AHRI; and moderator Bryan Orr, HVAC School & Kalos.

The decarbonization effort will also take center stage, and Bush said they’re excited to see just how much heat pump technology has advanced since it started showing up on the showroom booths. Hand-in-hand, electrification is also expected to be a big topic of discussion.

“They’re talking electrical grids. They’re talking about capacity to take the car further into our industry,” Bush said. “So that’s going to be a trend that continues to develop, but it’s starting to be more defined.”

Given the looming regulatory changes, there will be a focus on A2Ls, with AHRI at the helm to discuss what they currently know in this new political climate. Bush said this should give valuable insight into the industry, as it will feature information coming from the people working and lobbying in the A2L space.

The impact of artificial intelligence (AI) and its increasing integration is something attendees will also be apprised on.

“I think what is interesting to see is how AI is being talked about in those various perspective forums,” Bush said. “People are talking about it from what could be an opportunity for their specific job title, or what could be a consideration, learning, etc., and what that’s going to look like as it becomes more and more prevalent in HVAC.”

Connecting, Educating, and Recognizing Greatness
Aside from politics and regulatory chatter, showgoers will also have the opportunity to learn something new on a wide variety of topics through AHR’s education programming.

EVERYTHING YOU NEED TO KNOW: Just like previous AHR Expos, this year’s event will present visitors with a robust lineup of educational offerings. (Staff Photo)

“I think the education program has really taken off in the last two years as a truly like complimentary component to what the Expo is,” Bush said. “The Expo is the main focus here — where else in the industry are you going to show up for three days and you’re going to see literally all the products in tech? … And the education program has really grown to be complimentary of ‘let’s talk about it here, and then let’s pinpoint you down on the floor for the application side of that.’ That’s really kind of grown and shaped itself into something that I think works very nicely for a lot of our industry professionals.”
Other 2025 AHR Expo highlights will include:

• The return of the popular Podcast Pavilion, which was launched in 2020 in Orlando.

“While podcasting was by no means new in 2020, for our industry, it was really the onset of when it was gaining traction,” Bush said. “In the year prior, we had been in Atlanta, and that was really the first time I had seen a lot of people taking advantage of that medium in the press room.”

Many of the original podcasters are returning this year, and Bush said they’re excited to see how much it’s grown across the industry.

• The Innovation Awards — the annual competition co-sponsored by the AHR Expo, ASHRAE, and AHRI. The awards recognize the most inventive and original products, systems, and technologies showcased at each year’s AHR Expo.

New Products and Manufacturer Insights
Over at Johnson Control’s booth (Booth 2101), they’ll be celebrating the company’s 140th anniversary and the 150th anniversary of its iconic York brand.

“From state-of-the-art building automation systems to advanced cold-climate heat pumps, attendees will see how these innovations drive performance and efficiency for our customers,” said Lei Schlitz, vice president and president, Global Products, Johnson Controls. “For 140 years, Johnson Controls has met and exceeded the demands of even the most complex environments. Today, our real-world expertise, proven solutions, and cutting-edge technology empower our customers to achieve their goals of enhancing operational efficiency, improving occupant comfort and well-being, and reducing environmental impact.”

With residential and light commercial heat pump adoption rising, Johnson Controls’ booth will highlight its climate-compatible York HH8 Side-Discharge Heat Pump, which features variable-speed technology and can deliver approximately 70% heating capacity at 0°F. This sustainable residential solution has been optimized for use with low global warming potential (GWP) refrigerant R-454B and qualifies for the Energy Efficient Home Improvement Credit (25C).

At LG (Booth 6643), they’re expecting to continue to see an increase in research recently through consortiums and other strategic partnerships to help bolster the credibility and performance of energy-efficient HVACR solutions.

“In the short-term, this will help fuel innovation, which will result in stronger heat pump performance,” said Steve Scarbrough, senior vice president and general manager for LG Air Conditioning Technologies USA. “In the long-term, these advancements will drive demand among both contractors and consumers alike toward heat pumps, which in turn will provide efficiency and environmental benefits inherent with residential electrification.”

Scarbrough said they’re exited to display the new LG Residential Cold Climate Heat Pump that has been awarded the 2025 AHR Innovation Award in the Sustainable Solutions category.

Designed specifically for cold regions, it retains full heating capacity at -13°F (-25°C) and functions at 70 percent capacity even at -31°F (-35°C). The heat pump incorporates a refrigerant cycle to prevent frost accumulation on the outdoor heat exchanger, enhancing its heating performance. It uses a high-capacity, high-efficiency twin rotary inverter compressor with low-GWP R-32 (GWP 675) refrigerant, available with HSPF2 13.4 Btu/Wh and 13.6 kBtu/h.

The folks over at Grundfos (Booth 1808) are excited to connect with showgoers, viewing it as an opportunity to help shape the industry’s future together.

EXHIBITORS, GALORE: Attendees can expend to find whatever they are looking for at one of the hundreds of booths featured at the AHR Expo. (Staff Photo) .

“This year, our booth showcases our cutting-edge heating and hot water recirculation pumps, designed to offer unparalleled efficiency, reliability, and ease of use for residential applications,” said David McMillian, vice president of sales, DBS Trade USA. “These pumps incorporate smart technology and user-friendly features, exemplifying our commitment to innovation and sustainability. You’ll also be able to check out our commercial building offerings, including distributive pumping.”
McMillian said the new Grundfos Alpha HWR is what they’re most excited to display, which was also an AHR 2025 Innovation Award winner.

The Alpha HWR and its counterpart, the Alpha CS [for homes without a dedicated return line], were designed to increase comfort and upgrade everyday moments with access to instant hot water precisely when needed.

“The Grundfos Alpha HWR is an excellent choice for homeowners seeking to save time, improve water efficiency, save on utility costs (water, wastewater, and energy), and enjoy a more comfortable living environment with instant hot water access,” McMillian said.

Grundfos also anticipates the industry will continue to prioritize energy efficiency, sustainability, and connectivity. Advancements in smart technology, renewable energy solutions, and efficient HVAC systems will pave the way for a more sustainable, more connected future.

Distech Controls (booth 781) will be showcasing the comprehensive solutions they offer, from edge to cloud, making buildings smarter, safer, and greener. They said they’re focused on provide seamless, well-integrated solutions that enhance deployment, operations, and occupant experiences by bridging the gap between edge, cloud, hardware, and software, they are introducing Resense — an AI-powered people-counting solution designed to enhance indoor environmental quality, improve energy efficiency, decrease operating costs, and offer real-time data for informed decisions.

The Eclypse range will be on display, including the new generation of Eclypse controllers, the ECY-400 and ECY-600, for equipment control.

“Although the hardware innovations are remarkable, it is the software that truly powers the Eclypse hardware and elevates its capabilities,” the company told ACHR NEWS. “Eclypse Facilities, AHR 2025 award-winning OS and software enables controllers to communicate with other devices and networks, transitioning from BAS protocols in the first generation to IoT/IT integration. It also provides an organized user interface to display data, allowing for efficient monitoring and operation of equipment and systems.”

Distech Controls expects AI to continue making its mark on the industry, utilizing the technology to optimize energy use through its ability to learn, adapt, and predict demand, making adjustments to HVAC systems along the way.

“We expect to see more focus on air quality as businesses proactively manage indoor air quality,” Distech Controls said. “When we enter a commercial or public building, we want to know that the air we breathe is pure and uncontaminated as possible. Building owners and facility managers have a duty to provide occupants with a comfortable environment but they are also required to ensure their buildings meet sustainability target and energy efficiencies.”

In short, the AHR Expo promises to be worth the trip.

“One big thing that I think people can be reluctant to do because we’re all busy, obviously, is, you know, taking time away,” Bush said. “But when you look on the other side of that, and you look at the value, the gains that will make the time when you come back to your job much more efficient. It’s really a win, win for yourself, for your employer, for your customers, etc.”

Source https://www.achrnews.com/articles/163955-heat-pumps-efficiency-and-ai-set-to-take-center-stage-at-ahr

A2L Refrigerants: Myths vs. Facts
Across the globe, A2L refrigerants are becoming increasingly common as older refrigerants (including R410) are slowly being phased out. HVAC professionals who work with refrigerants must stay informed on the latest regarding the introduction of A2L refrigerants, safety protocols and the like to best serve their customers.

Unfortunately, there are many myths about A2L refrigerants — especially regarding their use in HVAC systems. With a better understanding of these myths (and the realities behind them), HVAC professionals can service systems with greater confidence.

What Are A2L Refrigerants?
Specifically, A2L refrigerants refer to a category of refrigerant that has been used in the United States since 2018. This type of refrigerant has lower overall flammability and toxicity than older classifications that are being phased out. A2L refrigerants have significantly lower global warming potential (GWP), so many countries are switching to reduce emissions and work towards a more sustainable future.

According to the International Code Council (ICC), more than 68 million air conditioners worldwide use A2L refrigerants — and that number is only expected to rise as older refrigerants are gradually phased out.

Debunking Common Myths About A2L Refrigerants
So, what are some of the most common myths about A2L refrigerants? There are several that all HVAC professionals should be aware of.

Myth #1: A2L Refrigerants Require More Maintenance
One myth about A2L refrigerants is that this new type requires much more maintenance than others. However, research suggests that A2L refrigerants can operate for their entire lifespan without the need for maintenance or other interference.

Myth #2: A2L Refrigerants Are More Flammable and Thus Not Safe
There have also been some concerns about A2L refrigerants having the potential to be more flammable than previously used refrigerants. However, it is worth noting that although A2L refrigerants can be flammable, they also have very clearly marked and measured minimum ignition energies (MIEs). As long as you follow proper handling and safety guidelines, the risk of A2L refrigerant actually igniting is extremely low.

Myth #3: A2L Refrigerants Are Compatible With All Equipment
Unfortunately, not all equipment can use A2L refrigerant retroactively. While some can, many systems will need to be retrofitted to use A2L refrigerant, so HVAC professionals must be aware of this while working in the field.

Myth #4: No Additional Training Is Needed to Work With A2L Refrigerants
All HVAC businesses should provide up-to-date training for employees who handle refrigerants as part of their jobs. This training and education should be specific to A2L handling and any specific changes to safety and handling instructions that may apply. With proper training, HVAC professionals can confidently and safely handle this new refrigerant.

Stay on Top of the Latest Industry News With CE
While this refrigerant classification is still relatively novel to many HVAC professionals, it’s only a matter of time before A2L becomes the standard that everybody is familiar with. In the meantime, HVAC business owners have an essential responsibility to debunk these myths and ensure their employees are well-informed.

For more information on refrigerant phaseouts and other industry news, keep an eye on the CE blog. You can also reach out to our team to learn more about how we can support your growing HVAC business.

Source https://www.carrierenterprise.com/hvac-news/a2l-refrigerants-myths-vs-facts

Improving Your HVAC Website’s User Experience: A Guide to Attract More Leads and Service Calls
Your website is one of the most powerful tools in your HVAC business’s arsenal – but only if it’s optimized for your customers’ needs. For many potential customers, your website is their first impression of your business. A poor user experience (UX) can mean the difference between earning a new lead and losing them to a competitor.

Fortunately, by focusing on a few essential elements of UX, you can create a website that drives more leads, increases service calls, and builds trust with your audience. Here’s how to get started.

Prioritize Mobile Responsiveness
Mobile devices account for roughly 60% of global web traffic (Statista). Your website needs to prioritize a mobile layout.

What Mobile Users Expect:
Quick load times: Pages should load in three seconds or less.
Easy navigation: Menus and buttons must be touch-friendly and simple to find.
Immediate access to key actions: Ensure buttons like “Call Now” or “Request Service” are prominently displayed.

How to Test Mobile Responsiveness:
Use tools like Google’s Mobile-Friendly Test to identify and fix any issues with your website’s performance on different devices. Additionally, manually test your site on various smartphones and tablets.

Clearly Showcase What You Do and Where You Serve
When visitors land on your website, they’re likely searching for immediate answers, like “Do you serve my area?” Answering basic questions quickly is critical to keeping users engaged.

How to Highlight Your Services:
Use dedicated service pages with a simple, scannable format. Include links to detailed sub-pages for key offerings like “Heating Repair,” “AC Installation,” or “Emergency Services.”
Add simple icons or imagery to make services visually distinct.

Make Your Service Area Obvious:
Include a service area map or a list of the cities, towns, or zip codes you cover on a general service area page.
Have dedicated service pages for cities, towns, or zip codes you cover.
Consider using a headline like “Proudly Serving the [City Name] Area for Over [X] Years” to reinforce your local expertise.

Why Customers Should Choose You:
Your website is the perfect place to differentiate yourself from other HVAC companies. Include trust-building elements like testimonials or years of experience to make your business stand out.

Use Strategic and Clear Call-to-Actions (CTAs)
CTAs are the driving force behind website conversions. Whether you want customers to schedule a service or request a quote, your CTAs need to guide visitors toward taking action.

CTA Design Tips:
Place CTAs ‘above the fold’ so visitors see them immediately.
Use action-oriented language like “Call Now for a Free Estimate” or “Book Your Service Appointment Today.”
Make CTAs visually distinct with bold colors that contrast against your website’s background.

Encourage Next Steps:
On service pages: “Contact us to learn more about our heating and cooling solutions.”
On your homepage: “Need urgent help? Click here for emergency service.”
On blog posts: “Ready to improve your home’s efficiency? Schedule a consultation with our experts.”
Remember, every website page should have a purpose and a corresponding CTA.

Build Trust Through Design and Content
The HVAC industry is built on trust. Customers want to feel confident that your team is professional, reliable, and qualified. Your website’s design and content are key to building that trust.

Professional Website Design Tips:
Use high-quality images, including photos of your team, vehicles, and completed projects. Avoid stock images.
Choose a clean, modern design with consistent fonts and colors that align with your brand.

Content That Builds Credibility:
Include customer testimonials or case studies highlighting successful projects and happy customers.
Create an FAQ page to address common customer concerns, such as “What brands do you service?” or “Do you offer financing options?”
Showcase certifications, warranties, or affiliations with trusted organizations (such as NATE).

Optimize for Local SEO
Local search optimization is essential for HVAC businesses, as most customers seek nearby services. By optimizing your website for local search terms, you can increase your visibility and attract more qualified leads.

How to Improve Local SEO:
Use location-based keywords throughout your website, such as “Furnace Repair in [City]” or “AC Installation Near [Town].”
Create a Google Business Profile and link it to your website to appear in local map searches.
Add location-specific landing pages for each major city or region you serve, highlighting relevant services.

Consistent NAP Information:
Your business name, address, and phone number (NAP) should be consistent across your website and all online directories. The NAP helps search engines verify your business and improves your rankings in local searches.

Focus on Speed and Accessibility
Website performance and accessibility are often overlooked but can significantly impact user experience and conversions.

Why Speed Matters:
Even a one-second delay in page load time can reduce conversions. Use tools like Google PageSpeed Insights to identify and fix issues slowing down your site, such as large images or unnecessary plugins.

Accessibility Best Practices:
Ensure your text contrasts well with the background for readability.
Add captions to videos and make forms easy to complete with clear labels.

Educate Your Audience
Providing helpful content can position your HVAC business as a trusted authority. Blogs, guides, and videos that answer common customer questions improve user experience and boost your SEO rankings.

Content Ideas for HVAC Websites:
Seasonal maintenance checklists (e.g., “5 Tips to Prepare Your HVAC System for Winter”).
Explainers on common issues (e.g., “Why Is My AC Blowing Warm Air?”).
Videos showing how your team works or explaining new technologies in heating and cooling.

Ready to Take Your HVAC Website to the Next Level?
A great user experience isn’t just about looking good; it’s about delivering real value to your customers while driving business growth. By focusing on mobile responsiveness, clear CTAs, local SEO, and trust-building content; you can create a website that attracts leads and converts them into loyal customers. I’m proud to support hundreds of HVACR businesses owners and marketers in my role as a digital marketing coach to help enhance their websites and grow their bottom line.

Source https://www.achrnews.com/articles/163945-improving-your-hvac-websites-user-experience-a-guide-to-attract-more-leads-and-service-calls

Controls Engineering & IoT

Research: 95% of Restaurants Use AI-Assisted Inventory Management, Menu Optimization, Reservations and/or Other Form of AI
TouchBistro’s 2025 State of the Restaurant Industry report reveals a year of complex challenges and surprising resilience for independent full-service restaurants (FSRs). While operators grappled with rising expenses, particularly in food and labor, they also saw increased guest traffic and profit margins, driven in part by strong takeout and delivery sales.

The report, based on a survey of 600 independent FSR owners and operators across the U.S., highlights key trends and challenges shaping the industry.

According to the research findings, restaurants are increasingly turning to technology for solutions. Automation of everyday operations is becoming more common, with online ordering, invoicing, and email marketing leading the way. Operators report positive outcomes from these technologies, including increased efficiency, productivity, and even sales growth.

AI adoption is also accelerating, particularly in back-of-house operations. 95% of surveyed operators reported using some form of AI in their restaurant, with AI-assisted inventory management, menu optimization, and reservations/bookings being the most common applications.

Nearly all operators (99%) utilize online ordering platforms, and a significant portion have seen a notable increase in takeout and delivery sales.

While Facebook remains the dominant platform, TikTok usage has surged among restaurant operators, reflecting its growing popularity among consumers.

Operators are moving beyond discount-based loyalty programs, leveraging data to personalize offers and enhance customer value.

Based on the survey findings, TouchBistro predicts several key trends, including:

Accelerated Back-of-House Automation: Focusing on cost-saving automation in areas like inventory tracking and labor forecasting.
Off-Premise Optimization: Improving speed, accuracy, and efficiency in online ordering and delivery processes.
Reframing Restaurant Loyalty: Shifting from discount-focused programs to personalized, value-driven loyalty initiatives.
Enhancing the Online Guest Experience: Prioritizing digital channels like TikTok to reach new audiences and drive repeat business.
Choosing Future-Proof Technology: Selecting technology solutions that align with long-term business goals and support future expansion.

Source https://restauranttechnologynews.com/2024/11/research-95-of-restaurants-use-ai-assisted-inventory-management-menu-optimization-reservations-and-or-other-form-of-ai/

Shake Shack appoints chief information and technology officer
Rite Aid alum Justin Mennen brings over two decades of experience to the fast casual chain, which is developing a loyalty program.

Name: Justin Mennen

New title: Chief information and technology officer, Shake Shack

Previous title: Executive vice president, chief digital and technology officer, Rite Aid

Mennen, who will begin his new role on Jan. 13, has more than two decades of experience in technology positions, according to his LinkedIn profile.

At Shake Shack, the company said Mennen will oversee the chain’s information technology, including developing and implementing strategy, systems and processes that will aid operations and business objectives, according to the press release.

Mennen will report to CEO Rob Lynch and work with the executive team to “identify opportunities for technology innovation, improve business processes and enhance the guest experience,” the press release said.

In his previous role at Rite Aid, Mennen oversaw digital and technology organizations and helped improve online platforms and modernize systems across 2,400 locations.

He also drove innovations and operational improvements in leadership positions at Estée Lauder, CompuCom and Dell Technologies. His expertise includes technology strategy, cybersecurity and large-scale implementation of systems.

“I look forward to collaborating with the team to drive growth, advance our digital capabilities and deliver solutions that fuel Shake Shack’s ongoing success,” Mennen said in a statement.

Shake Shack has leaned heavily on technology during the past few years as it grows its digital channels and implements kiosk ordering. Last year, executives said kiosk use had become its largest and most profitable ordering platform. The company also plans to launch a loyalty program this year to help drive sales and customer retention.

Mennen’s appointment is the latest change in the company’s C-suite during the last year. Lynch became Shake Shack’s CEO in May and Stephanie Sentell took the chief operating officer post a month later.

Source https://www.restaurantdive.com/news/shake-shack-hires-justin-mennen-chief-information-technology-officer/737006/

KITCHEN TECHNOLOGY: Taking on new tech

As many new and innovative kitchen technologies are supporting operators with improving the sustainability and overall efficiency of their commercial kitchen operations, FEJ speaks to suppliers to discover some of the latest technologies available to businesses to help them future-proof their operations.

From technology such as AI, Internet of Things (IoT) systems for real time monitoring and control of kitchen equipment, to inventory tracking technology, food safety, menu management systems and more, modern kitchen technology can help operators establish and develop a greener kitchen environment.

Alex Reed, foodservice partner sales manager for Electrolux Professional UK & Ireland, said: “Here at Electrolux Professional, we have recently started to incorporate AI technology into both our everyday operations and our latest equipment.

“In the kitchen, our SkyLine Combi Ovens are equipped with a unique Plan-n-Save feature, which uses AI to optimise cooking orders based on the selected meals. This can cut energy consumption and save up to 20% on running costs in the process.

“From here, users can test the potential of this function with prospective new dishes, gaining insight into cooking times, orders, and any potential issues before any ingredients have even left the shelf.”

The appliance’s MultiTimer function can also manage up to 20 different cooking cycles at once, improving flexibility while saving teams from having to use several ovens at once. This helps to make the kitchen a more comfortable environment, all while avoiding consuming the energy required to power multiple ovens simultaneously. The firm’s innovative Cook and Chill solution offers a host of time and energy-saving benefits, and its full potential can be unlocked with SkyDuo.

Over at Unox UK, MD Scott Duncan said “data-driven decision-making has been driving a lot of conversations with our customers”.

He added: “In order to really track and monitor progress – from oven management to energy consumption – kitchen teams need advanced and smart equipment that can help them make more informed decisions. We call it data-driven cooking (DDC) – which after taking on genuine customer feedback we updated at the beginning of 2024, introducing DDC 2.0 to the market. Using the latest Unox technology, operators can collect data, process information, analyse use, and produce daily reports. By harnessing this data, operators can make much more informed decisions to effectively manage their kitchens through real-time and logged analytics.”

The company knew that artificial intelligence would become commonplace in professional kitchen equipment as the industry continues to evolve. Mr Duncan said: “AI is the perfect pairing for the foodservice industry as, much like a chef, it’s always learning and innovating. Feedback from our latest AI accessory OPTIC.Cooking has been really positive.”

Alistair Farquhar at Welbilt said: “Our Convotherm maxx pro combi ovens are equipped with the latest innovations to save money and energy, reduce water usage, increase cooking speeds and reduce food shrinkage. Notably, the unique Climate Management System of the Convotherm maxx pro uses the Advanced Closed System.

“A fully sealed cooking chamber that retains heat and moisture, producing perfect cooking results with exceptionally low energy and water requirements. Natural Smart Climate ensures the optimal degree of moisture in every product completely naturally to achieve precise and consistent high-quality cooking and baking results with fast and even heat transfer. Maximum moisture uptake gives increased volume and longer shelf-life as well as avoiding cross contamination of flavours.

“Our latest innovation is ConvoSense maxx pro. ConvoSense is the world’s first combi oven with AI powered fully automated cooking. Our innovative equipment such as the Convotherm maxx pro delivers multiple improvements in kitchen management, and combined with Welbilt’s KitchenConnect, connectivity provides the biggest opportunity for kitchen synergy for operators.”

Michael Eyre, product director at Jestic Foodservice Solutions, said that with the Duke ReadyFlex Hot Holding Cabinet, operators can speed up service by pre-preparing food and serving it at the right temperature, texture and in perfect condition, as well as precisely controlling each food product’s individual environment.

He added: “Offering intuitive, colour touchscreen control, the ReadyFlex cabinet’s technology-driven performance delivers total confidence that food will have the same sensory appeal whether it was just cooked or has been held for an extended period and enhances food safety by ensuring food is maintained at safe temperatures.

“The ReadyFlex has built in Bluetooth capability and Wi-Fi for connecting remotely, allowing operators to program recipes from a laptop and utilise unlimited storage via the sous chef cloud and distribute recipes to kitchens across multiple restaurants, regionally, nationally and globally.”

The Henny Penny F5, an extremely powerful low oil volume fryer, is also available from Jestic.

Jamie Clews, key account manager at Metcalfe Catering Equipment, said: “The PacoJet 4 eliminates the need for defrosting and lengthy preparation times, whilst reducing the risk of spoilage and food waste. With its high levels of precision, the technology inherent to the PacoJet 4 enables chefs to streamline their workflow, manage their ingredients better, and increase efficiency.

“One of the biggest challenges in kitchens is the time management of staff. Thanks to the PacoJet 4, frozen ingredients can instantly be turned into smooth purées, ice creams, or sauces, eliminating the time it would normally take for them to thaw or cool down. Chefs can also prepare large batches of ingredients in advance, freeze them in the PacoJet beakers, and process them when needed.”

Over at Fagor Professional, each oven features exclusive Fagor Touch technology with full programmability ensuring that the oven can be operated by any member of the kitchen team with minimal training.

The integrated touchscreen controls have been designed to withstand the rigours of daily use in a busy kitchen, whilst also being simple to operate and easy to clean and maintain.

Felix Alvarez, European director of Fagor Professional, said: “With staffing and skills shortages impacting businesses across the industry, the Fagor Touch technology can help ease the burden on busy chefs, who are also juggling a range of challenges including the higher costs of both energy and ingredients.

“Fagor iKORE ovens can help here too, with industry-leading energy efficiency and built-in iWashing cycles in every oven allowing for simple and automatic cook chamber cleaning helping to boost performance, reduce energy consumption and increase the service life of the equipment – helping to reduce the whole life cost to operators. The iKORE oven range also features recently launched FagorKonnect technology. This connected kitchen suite gives operators the flexibility to operate, monitor, and programme the equipment remotely.”

Helen Applewhite, group marketing manager at Lincat, IMC, FriFri and Britannia, commented: “Lincat’s latest kitchen technologies, such as the Lincat Specialist EcoSense CT2 Conveyor Toaster and Silverlink EcoSense SGE1 Salamander Grill, incorporate advanced ‘jog to sprint’ technology to significantly enhance energy efficiency while reducing operational costs. These products are designed to switch into low-power modes when not in active use, ensuring that energy is conserved while the appliances remain ready for quick operation.

“Additionally, the CiBO+ and CiBO+ Boosted units elevate operational efficiency through their tri-heat technology and intuitive QPad touchscreen. These features ensure precision and consistency, reducing operator error and delivering high-quality results every time. The CiBO+ heats up 25% faster, cools down quickly, and cooks up to 12 times faster than conventional methods. It’s highly energy-efficient, cooking two toasties at just 2p per cycle, while the CiBO+ Boosted can cook four toasties for 3p. In standby mode, both models consume only 1kW per hour. Together, these technologies demonstrate Lincat’s commitment to delivering energy-efficient, cost-saving solutions without sacrificing performance. They help operators optimise their kitchen performance while reducing both operational costs and environmental impact.”

Within Maidaid’s warewashing range, the company offers several technologies that support these efforts at each stage of the wash cycle. Sales director Rob Wager said: “One of these is our water pre-heating function, which activates during the initial fill. By pre-heating water in the boiler before transferring it to the wash tank, the machine’s heat-up time is reduced by approximately 35%, leading to significant energy savings. We also have an energy saving mode that engages when the machine is idle between cycles.

“Our patented dual-flow wash pump is designed to improve energy efficiency during the wash cycle. With two outlets instead of one, it delivers water to the wash jets at full flow, increasing pump efficiency while reducing energy consumption. Another innovative feature is our partial drain system. Unlike standard machines that follow a Wash-Rinse-Drain programme, our system follows a Wash-Drain-Rinse pattern.”

Maidaid’s Heat Recovery technology also contributes to energy savings by capturing waste steam from the end of the cycle and using it to preheat incoming cold water.

Trevor Burke, MD of Exclusive Ranges, said: “Vianen is one of the energy-saving brands in the Exclusive Ranges’ portfolio that sets energy considerations as a priority. Vianen Vianergy II canopies can reduce airflow requirements by up to 28% with a unique patented design, minimising your ductwork, fan requirements – both extract and supply – the plant required for odour and pollution control, tempered air, and the project’s installation costs.

“The company’s patented Fecon Filters have a 95% grease extraction rate and all canopies come with fully integrated energy saving LED lights. They are manufactured using AISI 304 stainless steel, are fully welded, therefore easy to clean and maintain. The VeTec range incorporates ‘the on demand’ controlled ventilation, saving further energy, and the connectivity of the Victoria range features a remote Intelligent Monitoring System allowing you to monitor kitchen activity.

“Another of the brands that Exclusive Ranges represents is Menu System, leaders in the manufacture of induction cookers. One of the many benefits of induction is the energy saving features – savings of between 50-85% compared to traditional cooking.”

Paul Crowley, marketing development manager at Winterhalter UK, said the firm’s products, in conjunction with the Connected Wash platform, can alert operators to immediate errors like lack of softener salt, chemicals or if there is an obstruction within the wash chamber.

Mr Crowley said: “The Connected Wash platform will also analyse how the machine is being operated and make recommendations for improved efficiencies. Just one example, if the connected product is fitted with heat recovery options, the platform will identify issues where machines are not going through the full heat recovery process, perhaps because staff are opening the door or hood before the cycle is complete. If this example is multiplied across a large estate, training staff to leave their machine to complete the cycle could save thousands of pounds a year for operators.”

Malcolm Harling, sales and marketing director of Williams Refrigeration, noted that blast chillers are increasingly a ‘must have’ in modern commercial kitchens, enhancing food safety, reducing food waste and increasing productivity.

He said: “Williams’ latest reach in blast chillers and blast chiller freezers are faster than their predecessors and use less energy, helping drive efficiencies in the kitchen. Plus, they run on natural hydrocarbon refrigerant, making them a greener option for the blast chill freeze market. The blast chillers’ clever AirSmart airflow design ensures even chilling without dehydration, so that food is kept in top condition.”

Meanwhile, Valentine’s computer fryer range represents the very latest intelligent frying technology from Valentine & CuisinEquip. The flagship model in the range is the 400mm twin pan EVO2200 P computer fryer, complete with two baskets, both with auto lift and pumped oil filtration. For added flexibility and to suit individual demands, the EVO2200 P is available as both single and three-phase and comes with an impressive capacity of 2 x 7-8 litres.

The company said: “Constantly checking the oil temperature, with a tolerance of +1/-1°c, the technology can analyse the frying conditions and automatically adjust the cooking times to suit.”

Four programme buttons per tank enable operators to quickly and accurately cook the most common ingredients found on a menu. Password protected for safety, the programme buttons show name, temperature and cook time and allow any chef in a kitchen to produce the same great quality fried foods. The automatic basket lifts, fitted as standard, deliver precision and consistency by raising the food, allowing excess oil to drain, and prevents overcooking.

Andrew Whyte, product manager at Panasonic UK Ltd, said: “Offering microwave (nine power levels), grill (two levels) and convection; the new NE-SCV3 features Panasonic’s unique twin inverter technology, to cook food evenly. Its ventless design with a built-in catalytic converter and a full metal door ensures an even distribution of heat, while an easy-to-clean cavity keeps maintenance simple and reduces the necessary cleaning time.

“With continuous cost increases within the industry, including the cost of energy, kitchen efficiency remains a concern for operators, not just in terms of sustainability and environmental considerations, but for how it impacts on profit. Independent expert testing of our NE-1878 proves the performance of our NPD and use of innovative technology in providing operators with equipment which performs excellently. As the first unit of its kind to use inverter technology, the NE-1878 has energy savings of up to 18% compared to other similar models, making it the green machine of choice.”

Meiko’s BioMaster utilises automated onsite food waste processing for intermediate storage in sealed tanks before collection for conversion to biogas by anaerobic digestion. The firm has also developed Meiko Connect, an app/smartphone-based system that allows managers to access and record machine-related and hygiene-related data from the dishwashing machine easily and conveniently. This level of connectivity enables dishwasher engineers to ‘connect’ to the equipment so that they arrive with the right spare parts to achieve a first-time fix higher than 94% (Meiko UK average).

Meanwhile, Rational uses cutting-edge kitchen technologies that not only enhance operational efficiency but also promote sustainability. The iVario Pro technologically advanced bratt pan and iCombi Pro combi-steamer – are designed with advanced features to streamline cooking processes, reduce energy consumption, and minimise waste.

Graham Kille, director of product management at Rational UK, said: “The iVario Pro can replace multiple pieces of traditional equipment such as tilting pans, boiling pans, and deep-fat fryers. Its precision and speed significantly reduce cooking times and energy usage, making it ideal for high-efficiency kitchens. It also offers smart energy management to ensure only the required amount of power is used at any given time, cutting operational costs and reducing environmental impact.

“The iCombi Pro automatically adjusts cooking parameters based on real-time monitoring of food conditions. This allows for consistent quality with minimal intervention, reducing food waste and energy consumption. Furthermore, its connected capabilities allow for remote monitoring and control via the ConnectedCooking platform, enabling kitchen operators to optimise cooking schedules and equipment usage based on real-time data, which enhances efficiency across operations.

“Together, these technologies contribute to a leaner, greener kitchen by offering energy savings and time savings, while improving the overall productivity of kitchen staff.”

Through ConnectedCooking, operators can remotely monitor and control the iVario Pro and iCombi Pro units, accessing data on energy consumption, cooking processes, and maintenance needs.

This ability enables proactive decision-making within a foodservice business, reducing downtime and improving efficiency.

Mr Kille added: “Additionally, the system allows for automated HACCP documentation, which helps ensure compliance with food safety standards while saving valuable time, eliminating the need for manual documentation and further enhancing operational efficiency.”

Over at Adande, managing director Karl Hodgson, said: “The Adande Blast Chill Drawer offers a revolutionary solution for professional kitchens by providing the ability to blast chill produce while maintaining the flexibility of traditional fridge and freezer functionality. This flexible feature makes the Adande Blast Chill Drawers perfect for Chefs, enhancing the productivity of any food service operation.

“With the capability to rapidly cool up to 7 kg of food from 70 °C to 3 °C in just 90 minutes. Additionally, its space-saving design allows chefs to incorporate the blast chiller seamlessly into their kitchen, increasing efficiency without compromising on space. Available in single, double, or triple-drawer configurations, the Adande Blast Chill system helps chefs optimize workflow while maintaining the highest standards of food safety.”

Mr Hodgson noted that kitchen operators face challenges like food safety compliance, limited space, energy costs and maintaining efficiency. He said the Adande Blast Chill Drawer addresses these issues by combining blast chilling with fridge and freezer functionality in one compact unit. The system rapidly cools food to safe temperatures, ensuring regulatory compliance, while its modular design saves space and streamlines workflows, supporting Cook/Chill food preparation. Additionally, Adande’s energy-efficient system helps reduce costs and food waste.

Fri-Jado’s latest connected equipment eco-system has been developed so that it fits seamlessly into existing control systems, offering the user maximum flexibility and the control they demand over their equipment. Additionally, the system offers the opportunity to control both hold and chilled cabinet installations – where others system only offer extensive control over chilled. The range offers end users benefits including HACCP systems, compliance control and remote monitoring.

Gary Thacker, sales director at Fri-Jado, commented: “Technology has delivered significant operational benefits across both the retail and hospitality sectors however, all too often this technology requires the implementation of proprietary software and applications. This extra software requirement causes extra effort and challenges for IT teams, demands supplementary training and knowledge from staff, and often doesn’t permit maximum control efficiency of the equipment itself.”

The Alto-Shaam range of multi-cook ovens, Vector and Converge, offers accelerated cooking on a larger scale, cooking multiple items simultaneously, at different temperatures, and are able to handle different sized batches in up to four separate cooking compartments.

For operators, the versatility of these multi-cook ovens makes them a popular choice compared to smaller accelerated cooking technologies, which are only capable of producing small batches. Alto-Shaam’s Structured Air Technology gives even, high speed and high temperatures to achieve top results every time.

Mark Hogan, commercial director of Foodservice Equipment Marketing (FEM), said: “There is a lot of interest at the moment in the Converge range. This is down to a combination of factors. For one thing, its small footprint makes it ideal for use in smaller kitchens. In addition, the convenient self-cleaning system reduces downtime and staff workload, which is especially important in venues struggling with staff shortages.

“With reduced kitchen space and the need for fewer people to be able to produce more food, multifunctionality and shorter cooking times have become important. The Converge and Vector can both perform multiple cooking methods in one appliance, super-fast. They are great baking ovens, fast producers of toasted and grilled items, and an air fryer, all at the same time.”

Costs are always an issue, especially today. Clients that have chosen the Vector or Converge like the fact that they are ventless, the company said. Mr Hogan added: “As well as reducing costs, not requiring expensive extraction systems provides enormous flexibility in installation, making it simple to add them into existing setups as well as allowing them to be quickly moved as requirements change. Eliminating the need for extraction systems also opens up the possibility of providing a food offer in sites that would previously have been unworkable.

Source https://www.foodserviceequipmentjournal.com/kitchen-technology-taking-on-new-tech/

Jan/San & Disposables

Japan launches toilet paper made from used diapers
Public-private initiative in Japan creates the world’s first toilet paper made from recycled materials from disposable diapers

An innovative solution to waste disposal has been implemented in Japan, with the production of the world’s first toilet paper made from recycled disposable diapers. The product, called Shibushi Osaki Roll, is already on sale in stores in the Kagoshima and Miyazaki regions of Japan.

The project is the result of cooperation between the cities of Shibushi and Osaki in Japan, the company Unicharm, which specializes in hygiene products, and the manufacturer Poppy Paper. Since April 2024, the cities have adopted the separation of used diapers during garbage collection to ensure the reuse of the material. By September, around 98 metric tons of hygiene waste, including pads and wet wipes, had been recycled.

The transformation process, developed by Unicharm, involves cleaning, deodorizing and bleaching the disposable diapers so that they can be converted into a pulp similar to that used to make paper. This recycled raw material is sent to Poppy Paper’s factory, where it is combined with recycled paper and transformed into toilet rolls.

In just two months of operation, the factory has produced approximately 30,000 rolls of the new paper, which is seen as a sustainable alternative amid the reduction in the use of traditional paper due to the digitization of documents and the aging of the Japanese population.

According to Satoshi Yoshida, from Poppy Paper’s sales department, this innovation helps to secure new sources of raw materials in a scenario of waste paper shortages. “This initiative can help diversify ways of securing raw materials, especially as supplies of waste paper are expected to decrease with the rise of paperless systems and population reduction,” explained Yoshida.

Source https://tissueonlinenorthamerica.com/japan-launches-toilet-paper-made-from-used-diapers/

Bounty partners with NFL legends for Super Bowl LIX campaign
Rob Gronkowski and Drew Brees team up to highlight Bounty’s role in tackling game-day messes as fans gear up for the big game

As fans gear up for Super Bowl LIX, Bounty is positioning itself as an essential part of the festivities, emphasizing its role in managing the messes that come with game-day snacks. According to the National Chicken Council, Americans are expected to consume a record-breaking number of chicken wings during the event — enough to place approximately 700 wings on every seat across all 30 NFL stadiums.

To highlight its relevance, Bounty has enlisted former NFL stars Rob Gronkowski and Drew Brees for its campaign. Gronkowski, a four-time Super Bowl champion, returns for his third year as a brand ambassador, while Brees, a Super Bowl-winning quarterback and former New Orleans Saints player, joins the effort to represent the city hosting this year’s championship game.

“As the Bounty man, I’m fired up to be back for a three-peat. Heading to NOLA, there was no doubt that Drew had to be my wingman”, Gronkowski stated. “We’re ready to chow down on some wings and wipe up every mess with Bounty, baby”.

Brees echoed the enthusiasm, saying: “There’s no place like New Orleans for football, food, and a good ol’ celebration. I told Gronk, if you love New Orleans, it will love you back. I’m excited to team up with him and Bounty to go back ‘home’ and show how we do it — because no one should be sweating the mess when the game is on the line”.

In the lead-up to the big game, fans can engage with exclusive content featuring Gronkowski, Brees, and 64 other NFL players on Bounty’s Instagram page. The brand will also host its second annual “House of Wingman” activation at Super Bowl LIX’s Radio Row, held February 3–7 at the Ernest N. Morial Convention Center in New Orleans. The event will serve thousands of chicken wings alongside Bounty paper towels and feature appearances from Gronkowski, Brees, and other NFL personalities.

Additionally, Bounty is offering fans a chance to save on game-day preparations with a US$3 cash-back promotion on the purchase of select paper towel products. The campaign underscores the company’s playful message: “You can’t have football without wings, and you can’t have wings without Bounty”.

Source https://tissueonlinenorthamerica.com/bounty-partners-with-nfl-legends-for-super-bowl-lix-campaign/

Factors Propelling Wet Tissues and Wipes Market
The global wet tissue and wipe market size is estimated to grow by $10.78 billion from 2025-2029 at a compound annual growth rate (CAGR) of over 8.1 percent, according to research from Technavio. Growing pollution and deteriorating environmental conditions is driving market growth, with a trend towards increasing demand for multi-functional wet wipes. However, concerns regarding disposal of wet wipes poses a challenge.

Key Trends
The market is witnessing significant trends due to increasing health consciousness and the organize nature of personal care. The demand for plastic-substance free, bacteria-free, and germ-free wipes is on the rise, particularly in the healthcare sector for disinfectant tissues. Babies’ skin cleansing and female hygiene are other key areas driving sales. Spun lace technology, using airlaid or wetland, offers an innovative approach to produce wet wipes, ensuring product qualities meet consumer expectations. The market caters to various industries, including toilets, kitchen, beauty appliances, and healthcare, with retailers introducing new product lines. Trends include fragrances, time savings, and convenience, as well as environment-friendly options like biodegradable wipes. Corporations are focusing on product introductions for sensitive skins, CAUTI prevention, and urinary catheters. Growth deprivation in some regions may pose challenges, but the market remains accessible to consumers due to its convenience and possible disease prevention benefits.

The consumer products market, including wet tissue and wipes, is experiencing significant growth due to increasing disposable income, urbanization, technological advancements, and shifting consumer preferences towards health and sustainability. This expansion presents opportunities for vendors to innovate their product offerings and packaging.

Market Challenges
The market faces several challenges in organizing growth due to health consciousness and the increasing use of plastic substances. Babies and personal care sectors are significant consumers, but hygienic issues and possible diseases from bacteria-free wipes are concerns. Disinfectant tissues, spun lace technology, and fragrances drive sales, but transportation and accessibility are challenges. Sensitive skins and industrial sectors require organic wet tissues, while healthcare and beauty appliances demand germ-free wipes. Innovative approaches include biodegradable and environment-friendly alternatives. Product introductions in sectors like female hygiene, kitchen, toilets, and urinary catheters continue. Corporations face challenges in addressing CAUTI, time savings, and UTIs, while retailers cater to special needs like wet towels and urinary tract infections. Frugal consumers seek affordable, convenient specialist goods.

The market is experiencing significant growth due to increasing health concerns and the rising awareness of personal hygiene. However, this trend raises environmental concerns as many wipes and tissues are non-biodegradable, leading to the accumulation of waste in landfills and water bodies. These products, often made with non-woven fabrics and plastic linings, can be toxic if not disposed of properly. Moreover, they can cause blockages in sewer pipelines and create massive clogs. To mitigate these issues, the industry is focusing on developing eco-friendly alternatives, such as biodegradable wipes and reusable cloth tissues. These solutions offer a sustainable and responsible option for consumers while reducing the environmental impact of the wet tissue and wipe market.

Source https://www.cleanlink.com/news/article/Factors-Propelling-Wet-Tissues-and-Wipes-Market–31534

Industry Spotlight

Chipotle’s Jack Hartung to join Portillo’s board
The move was brought about by activist investor Engaged Capital, which last year promised to take steps to “unlock the intrinsic value” of Portillo’s business.

Chipotle President Jack Hartung is joining Portillo’s board.

It’s a somewhat unusual move, given that Chipotle and Portillo’s are fast-casual competitors, though very different concepts. But Portillo’s Board Chairman Mike Miles noted in the announcement that Hartung was introduced to the brand by Engaged Capital, a hedge fund and activist investor that last year said it would be taking “steps to unlock the intrinsic value” of Portillo’s business, including considering a possible sale. With the addition of Hartung, Portillo’s now has eight board members, seven of whom are independent.

“Jack Hartung has been a pioneer of the fast-casual restaurant sector and an architect behind one of its greatest success stories,” said Miles in a statement. “His experience driving operating excellence and developing restaurants with best-in-class cash-on-cash returns with Chipotle will be invaluable to Portillo’s as we accelerate our growth in new markets across the country.”

The Newport Beach, California-based Chipotle, where Hartung is president and chief strategy officer and previously served as CFO for almost two decades, is known for its burritos and bowls. The chain has more than 3,600 units across the U.S., Canada, Europe and the Middle East.

Chicago-based Portillo’s, meanwhile, has a much broader menu that includes hot dogs, Italian beef sandwiches, burgers, salads and its iconic chocolate cake. Portillo’s has about 90 restaurants across 10 states and is pushing growth across the sunbelt.

Hartung, however, noted that he is originally a Chicagoan who grew up with Portillo’s.

“Growing up in the Chicago suburbs, I’ve long admired Portillo’s commitment to quality food and exceptional service,” said Hartung in a statement. “I’ve watched as they’ve successfully transformed from a Chicago icon into a national brand, while maintaining their high standards and unique culture. I look forward to joining the board and helping write the next chapter of the Portillo’s story.”

Source https://www.restaurantbusinessonline.com/leadership/chipotles-jack-hartung-join-portillos-board

McDonald’s Beverage Spinoff CosMc’s to Focus on Compact, Digitally Focused Designs
Three larger restaurants will close and two smaller prototypes will open this year.

A year after McDonald’s opened beverage concept CosMc’s, the burger giant re-emphasized confidence in the spinoff’s future and believes it found the best format to grow the brand.

Since CosMc’s debuted in Bolingbrook, Illinois, in December 2023, the chain has added six locations in Texas. McDonald’s tested renovating larger restaurant spaces and building smaller, digitally focused prototypes. It decided the latter was the best way to grow CosMC’s. As a result, the brand plans to close three larger remodeled restaurants and open two smaller format units in the Lone Star State this year.

“We have just scratched the surface about what we can learn about this growing category,” McDonald’s said in a statement. “The tests will continue for the foreseeable future as CosMc’s continues to grow – and we can’t wait to learn more… “

McDonald’s added that CosMc’s increased its knowledge of the beverage space, allowing it to make thoughtful menu updates. Some best-sellers include the Island Pick Me Up Punch, Churro Cold Brew Frappe, and the Sour Energy Burst. The most popular drink customization is the Fruity Popping Boba.

Hashbrown Bites are the favorite food item, and hundreds of thousands of McPops (bite-sized cream-filled doughnuts) have been sold.

“The CosMc’s team has been working hard to scale rapidly, generate new and exciting ideas, and keep learning through feedback from fans,” McDonald’s said.

McDonald’s appears to have turned opening a new prototype into an annual tradition.

In December 2022, the chain debuted a small-format location in Fort Worth, Texas with an order-ahead lane, or a separate drive-thru lane where customers receive their orders via a food and beverage conveyor. The order-ahead lane deploys technology McDonald’s said allows employees to begin preparing customers’ orders when they’re near the restaurant. The location’s app updates, food and beverage conveyor, and new kitchen format, all work to streamline operations, the brand said at the time.

A year later, the first CosMc’s opened. This past December, McDonald’s debuted its first “on the go” concept in Los Angeles, which features a mobile pickup window and pickup lockers, but no dining room. A company representative described the design as a pilot that’s “optimized for drive-thru and digital ordering.”

The designs show McDonald’s belief in the future of digital. In Q3 2023, McDonald’s digital business mixed more than 40 percent of sales across its top six markets, totaling nearly $9 billion. Helping accelerate off-premises growth is MyMcDonald’s Rewards. CEO Chris Kempczinski said in July that McDonald’s had 166 million loyalty members, which was ahead of expectations. Its goal is to reach 250 million members by 2027.

Source https://www.qsrmagazine.com/story/mcdonalds-beverage-spinoff-cosmcs-to-focus-on-compact-digitally-focused-designs/

Starbucks’ new mission statement doubles down on its coffee
The coffee shop giant’s new mission and customer promise emphasize the company’s coffee quality and its connection with consumers, key points in CEO Brian Niccol’s comeback strategy.

Starbucks released a new mission statement on Thursday that emphasizes the company’s focus on its coffee and the connection with consumers, a key centerpiece of the company’s comeback strategy under new CEO Brian Niccol.

In its new mission, the Seattle-based chain vowed “To be the premier purveyor of the finest coffee in the world, inspiring and nurturing the human spirit—one person, one cup and one neighborhood at a time.”

“It’s important to be clear about who we are and the role we play in the world,” Niccol said in a system message published on the company’s website Thursday. “Our name, Starbucks Coffee Company, also captures our role. Coffee reflects our commitment to source, roast and serve the highest-quality coffee, and company captures our role in bringing people together to inspire and nurture the human spirit.”

Starbucks first created its mission statement in 1990 and then updated that mission in 2008. The new one is essentially a combination of the two.

The change this time follows one of the most difficult years in its history, one in which consumers slowed their visits to the chain, leading to steep declines in sales. That highlighted an array of customer frustrations with Starbucks, from the brand’s high prices for its beverages to its extensive menu to the conflict between mobile and in-restaurant orders.

It also led to an overhaul in company management. Starbucks lured Niccol away from Chipotle and gave him the chairman title, deposing CEO Laxman Narasimhan after a year and a half in the job, the shortest CEO tenure in the company’s history.

Niccol has said frequently that he wants the company to focus on the quality of its coffee. But he also wants to see the chain return to its roots as a community gathering spot. The company’s plans, revealed in October, include strategies to improve the comfort and speed of its coffee shops.

Starbucks also plans some menu simplification and has already removed some items from its menu, such as the olive oil line Oleato.

The company also revealed a new “customer promise,” to “serve the world’s finest coffee, with a moment of connection.” That promise emphasizes the service element that many customers believe has been lost with the intense focus on mobile ordering.

Niccol emphasized that the company remains committed to its workers, which Starbucks calls “partners.”

For the company, which has faced an unprecedented unionization campaign at its shops, that promise remains key. Niccol noted that more than 75% of its partners work 20 hours or more per week and are eligible for benefits. And he said the company plans to fill 90% of its retail leadership roles internally.

“Our partner promise remains to bridge to a better future,” Niccol said. “I’m committed to ensuring Starbucks is the best job in retail.”

Source https://www.restaurantbusinessonline.com/financing/starbucks-new-mission-statement-doubles-down-its-coffee

How to Attract Restaurant Diners with Influencer Marketing
Sixty-nine percent of consumers trust information shared by an influencer over a brand.

Before the era of social media, a review from a reputable publication could make or break a restaurant. But in today’s ever-increasingly digital world where Insta-worthy dishes reign supreme, influencers arguably have the same power. In fact, 88 percent of diners said they trust online reviews more than personal recommendation, while 50 percent claimed that social media influences their dining choices. Just look at the Keith Lee effect. Any time the self-proclaimed food critic and TikToker reviews a restaurant—good or bad—guests come pouring in. Some restaurants have flourished as a result, reporting increased traffic and sales.

Platforms like Instagram and TikTok, and YouTube offer dynamic environments where food content thrives. Restaurants can work with influencers to create visually appetizing posts, reels, and stories that showcase their dishes, atmosphere, and unique offerings—and entice diners to book.

So, what are the perks of influencer marketing and how can restaurateurs leverage creators to entice new and loyal patrons to visit? Let’s dive in.

Build Brand Loyalty

Sixty-nine percent of consumers trust information shared by an influencer over a brand. This gives influencers have the unique ability to create authentic connections with their audiences by their dining experiences in a relatable way, providing an unfiltered look at a restaurant’s ambiance, food quality, and overall vibe. When diners feel a personal connection to a restaurant—fueled by the recommendations of trusted influencers—they are more likely to return and share their experiences. This word-of-mouth marketing is invaluable; loyal customers often become advocates, further promoting the restaurant within their own networks.

To maximize authenticity, restaurant operators should choose influencers whose values and content topics align with their brand. For example, a farm-to-table restaurant might partner with a sustainability-focused influencer who shares a passion for locally sourced ingredients. This alignment not only enhances credibility but also allows for more genuine storytelling that resonates with the content creator’s audience. Ultimately, successful influencer partnerships can lead to a more loyal customer base.

Efficiently Drive Traffic and Increase Revenue

When influencers share content showing how they’ve genuinely enjoyed a meal, their followers take notice, and this organic promotion can lead to increased foot traffic and online engagement. The proof is in the pudding: restaurants often see a strong ROI, with businesses making an average of $6.50 in revenue for every $1 spent on influencer collaborations. An example of a successful campaign was Chipotle’s 2023 collaboration with Alexis Frost and Keith Lee promoting the fajita quesadilla, which resulted in two of the brand’s top digital sales days.

Reach New, Younger Diners

Younger generations like Gen Z tend to live and breathe social media – and they eat with their phones first. Active on platforms like TikTok and Instagram, this engaged demographic has been known to make purchase decisions based on what they see in their feed. Partnering with influencers on this platform can help restaurants tap into this audience authentically, reaching new customers beyond their current follower base. Collaborating with influencers can also cause an uptick in followers for the brand itself.

Recipe for Success

There are a few ingredients to keep in mind when cooking up a solid influencer strategy.

Select influencers that align with your business goals and target audience. There’s an abundance of popular creators to choose from out there, but not all of them are the right fit. Ensure you choose creators that match your audience demographic and share content that’s in line with your brand’s ethos.
Make sure its a collaborative effort. Building partnerships that are a win-win for both parties will result in content that feels more natural and resonates better with the influencer’s followers. Build authentic, long-term relationships by offering partners exclusive perks like menu sneak peaks or access to invite-only events.
While it’s important to outline parameters for the partnership, allowing the creator to put their own creative spin on the content will yield better engagement with their audience that is already familiar with their voice and style.
With the right influencers and a sound approach, restaurants have the potential to see sizzling results.

Kellyn Curtis

Source https://www.qsrmagazine.com/story/how-to-attract-restaurant-diners-with-influencer-marketing/

Krispy Kreme reshuffles its leadership team
The doughnut chain shook up its management ranks with new chief product, growth and operating officers and a new president of international.

Krispy Kreme reshuffled its management ranks this week, handing new titles to four executives, the company said on Thursday.

Nicola Steele was named chief operating officer. Currently the president of Krispy Kreme Australia and New Zealand and with 15 years of company experience, Steele will now be responsible for “modernizing doughnut production and maximizing hub-and-spoke efficiency.”

Dave Skena was named chief growth officer. Skena had been chief brand officer since 2022 and had been the company’s chief marketing officer for four years before that. He is responsible for global marketing efforts and for growing sales at its retail shops, kiosks in retailers and digital sales channels.

Raphael Duvivier, who had been chief development officer, is now president of international. He will oversee international efforts to adopt the company’s franchise model in Europe and Latin America.

Alison Holder, a 25-year veteran of the company who most recently had been VP of innovation and insights, was named chief product officer. She will focus on “bringing innovative, fresh doughnuts” to customers around the world, the company said.

“These leaders all have extensive company experience, commitment to operational excellence and passion for our iconic fresh doughnuts and beloved brand,” CEO Josh Charlesworth said in a statement. “As we grow, these leadership changes will result in both a bigger and better Krispy Kreme.”

Source https://www.restaurantbusinessonline.com/leadership/krispy-kreme-reshuffles-its-leadership-team

The North American Association of Subway Franchisees Announces Board Officers for 2025
The North American Association of Subway Franchisees (“NAASF”), which advocates for its many thousands of franchisee members across North America, is pleased to announce that it has elected its Board officers for 2025:

Bill Mathis – Chairman

Bill Mathis was re-elected to the position of Board Chairman at the Board’s first meeting of the year on January 9th. This is Bill’s third consecutive year of being elected as Chair and fifth consecutive year as an elected Board member.

“I want to thank the Board of Directors and the thousands of members who have put their trust in me to Chair one of the largest franchisee associations in the country”, Mathis said after being elected.

“It’s important to me that NAASF work, every day, to ensure that Subway franchisees have the maximum profitability potential,” said Bill. He added, “As the sole independent voice within our franchise system, we are uniquely poised to represent the franchisees within North America. We must be the collective voice that represents our members needs and to help overcome their challenges so they can run successful restaurants that serve delicious food to their guests.”

Mathis started as a field consultant in 1992 and bought his first Subway in 2001 and currently owns three restaurants in Minnesota. In addition to his accomplishments with NAASF, he also served on the Minneapolis advertising board for nine years, was on the Technology Committee for Subway and was appointed by Subway as a Brand Ambassador in 2021, just to name a few.

Milton Cooke – Vice Chairman

Milton was elected by the Board to the position of Vice Chairman. Milton owns and operates one store in Texas and has been in the system since 1989. He has also served as advertising Board Chair in his local market, in the past. Milton has been a member of the NAASF Membership Committee as well.

Ray Burrows – Treasurer

Ray, elected to his second term as Board Treasurer, has a long history within the Subway system. Ray was a Development Agent, responsible for developing Subway in areas within Maryland and Delaware, he’s also been Board Chairman of the Subway Franchisee Advertising Fund Trust (“SFAFT”) in the past. Ray, owner of 13 stores, has been a leader on the NAASF Board for years and has participated in the Finance and Membership committees as well. He brings a wealth of systemic knowledge to the NAASF leadership team.

Patrick Buckley – Secretary

Patrick (“Pat”) has been re-elected to the position of Board Secretary. Pat has served as NAASF Board Chairman in the past, on the Finance and Meetings/Events committees, as well as on the Business Partnership committee. Pat, an owner of 42 Subway Restaurants in Wisconsin, has also been local advertising board chairman and Subway Franchisee of the Year in the past; he also received the Remodel of the Year award. Since Pat has been in the Subway system since 1984 he too brings extensive system knowledge and experience to the NAASF Leadership team.

Source https://www.qsrmagazine.com/news/the-north-american-association-of-subway-franchisees-announces-board-officers-for-2025/

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