Restaurant & Chef News

Chef’s Favorite Menu Items, Flavor & the Menu

This magazine is devoted to chefs who read this magazine, favorite menu items. The chefs’ favorites included many cuisines as well as culinary global fusion. Top five cuisines in order are American, Latin, Asian, Southern and Mediterranean. Following are aspects that stand out among the chefs’ plates.

Tacos are now a staple in the USA, exhibit true Latin ingredients but also are an excellent way to combine cuisines to feature innovative and palate pleasing fusion masterpieces. Shells both pliable and crisp represent Indian, Latin, and Asian tacos shell formats. Fillings are meat, poultry and vegetarian based.

In the arena of meats, beef is America’s protein foundation. With an array of diets available and more research in the field of nutrition, other proteins are in the limelight. Beef still is number one. Hamburgers America’s comfort beef has taken on the base of a painter’s palate for chefs adding creative sauces and their own components. A meat becoming more and more popular with the surge of Mediterranean cuisine is lamb. Lamb shanks, and even lamb pastrami is made at the Venetian in Las Vegas. Bacon will never disappear and is used as a crust, flavor ingredient and entrée as pork belly.

Heat only continues to be the “bomb”, with hot sauce creations, spicy pepper butter, spicy curries, chili accents in traditional sauces, and (now almost a staple), Nashville chicken in sandwiches and entrees. Chili varieties are chef’s favorites. Some mentioned are Hatch, Fresno, Carolina reaper, jalapeno, sansho, and shishito.

Vegetarian entrees although not as well represented as traditional proteins, do make a statement. Meat substitutes, appear in bowls, sandwiches, and burgers. Entrees are full of flavor such as such as Roasted Cauliflower with romesco sauce.

Desserts offer up decadent comfort with items like key lime pie bars, deconstructed pies such as lemon meringue, cedar plank smores, and cheesecakes. Recipes from chefs’ “grandmas” and handmade chocolates and chocolate bowls are offered.

Fusion makes everything more interesting and inquisitive. It is adaptable for any menu category from appetizers to hot dogs to entrees and desserts. The Dog Haus has introduced the Thai Fighter, a spicy Thai currywurst topped with wild arugula, pickled jalapenos and spicy basil aioli, served on King’s Hawaiian rolls. Seafood continues to grab diner’s attention. From South American fish stew to traditional fish and chips. Shellfish of all varieties shrimp, scallops, crawfish, and oysters. Finfish options lean toward salmon, cod, and halibut. Shellfish is fried, served in stews and raw. Finfish is seared, fried, and cured.

Healthy blueberries grab attention with blueberry vinaigrette style dressings, wild blueberry hoisin sauce and a salad component. Seasonal berries add color, flavor, and nutrition to desserts. Pineapple sweetens desserts, beverages and pancakes.

Latin cuisine is tops and represented well with chef’s favorites like Ropa Vieja, in tacos, taquitos, in beverages, breakfasts, and side items.

Comfort with a twist including chicken and biscuits, pancake varieties, pizza, pot pies, and barbecue, cheesy dips demonstrate everyone’s need for “homey” comfort, especially after the pandemic shutdown.

Pulled Pork Thepla (an Indian flatbread), features soft Indian roti infused with fenugreek and turmeric. The slow cooked pork belly is tossed with an Indian inspired barbecue sauce made with malt, cloves, chilies, garlic, and jaggery, an unprocessed sugar. The tacos are finished with sour cream, micro greens, and pickled red onion. Chef Manish Tyagi, Aurum, Los Altos, CA Flavor & the Menu

Bacon Smashed Hatch Chile Burger, hand-smashed patties seared with bacon, American cheese, Hatch chili peppers, caramelized onions, pickled Fresno chiles, and Hatch chili aioli, on a challah bun Chef Jamie Carawan, Buffalo Wild Wings, based I Atlanta, GA Flavor & the Menu

Avorita, made with Reposado tequila, housemade avocado cordial, Cointreau, fresh lime juice, agave syrup and a salted rim Mixologist Austin Zimmer, Casa del Toro, New York Flavor & the Menu

Housemade Ricotta with olive oil, and rosemary honey, Served with lavosh Flavor & the Menu

Crawfish pot Pie, flaky crusts filled with crawfish, seasonal vegetables, creamy dill sauce and Cajun seasonings, served with cornbread Chef Don Flores, Sugarbacon Proper Kitchen, McKinney, TX Flavor & The Menu

“I took bread from one region in India and the protein preparation from another, then added my own style to make it appealing here in California.” Chef Manish Tyagi, Aurum, Los Altos, CA Flavor & the Menu

“Being from South Georgia chicken and biscuits is something that is ingrained in my DNA. I just need to throw down some Southwestern flair.” Chef Michael Erickson, Table Mountain Grill and Cantina, Golden, CO Flavor & the Menu

“This is a double-down on the comfort-food mood everyone is in while highlighting California Hispanic-style cheeses, (Cheesy Cal-Mex Spinach & Artichoke Enchiladas). The Hispanic-style melting cheese, Oaxaca give that great gooey cheese pull that everyone loves, and Jack cheese boosts the umami.” Chef Alex Sadowsky, Twin Peaks Restaurants Flavor & The Menu

“This is a double-down on the comfort-food mood everyone is in while highlighting California Hispanic-style cheeses, (Cheesy Cal-Mex Spinach & Artichoke Enchiladas). The Hispanic-style melting cheese, Oaxaca give that great gooey cheese pull that everyone loves, and Jack cheese boosts the umami.” Chef Alex Sadowsky, Twin Peaks Restaurants Flavor & The Menu

“The salad is vegan, (Be Well Salad), and gluten-free, making it a great choice for many dietary preferences, but most MIXT guests order it because it’s healthy and tasty. The overall experience is one of satisfaction of both mind and body.” Chef Matt Colgan, California Avocado Commission Flavor & The Menu

Pandemic Survival, Nation’s Restaurant News, whole issue

Each year Nation’s Restaurant News puts out its’ Top 200 report which evaluates the sales and unit growth of the top restaurant chains in the United States. This year they have expanded to the Top 500 chains restaurants of 2020 in partnership with Datassential, which produces its’ Firefly report on restaurant brand performance.

This report gives data on how the global pandemic of 2020 hurt and helped the largest restaurant chains. Restaurant chains took business from independent restaurants. Limited service had drive-thrus, an established off-premises business, and the best location during the shutdown, suburbia. Chains serving breakfast had a decrease in sales due to businesses closing and employees now eating breakfast at home. Not surprising, fine dining had the deepest losses of all. Unfortunately, around 10% independent restaurant units closed permanently. Delivery/takeout chains had business increases. They had takeout and delivery perfected before the pandemic hit. Digital ordering and drive-thru business went from being a convenience to being a must have to survive. Virtual restaurants were booming even more as convenience became king.

The largest 500 restaurant chains in America are roughly 80% of the total restaurant industry. Nation’s Restaurant News

“The overarching result of the pandemic is that the gap between the haves and have nots, big and small chains, and between chains and independents, got blown wide open in 2020.” Mark Brandau, Datassential Group Manager Nation’s Restaurant News

Sales among the Top 500 declined 4.3% from 2019, unit counts 1.5% Nation’s Restaurant News, “I think it’s cool when a restaurant creates a different brand with different food and operates only for delivery as virtual a brand.” 60% of consumers surveyed Nation’s Restaurant News

Growth During the Pandemic, Nation’s Restaurant News

As many chains closed units, limited menus, and saw sales decreases, some thrived! These survivors are larger limited-service brands with a powerful digital infrastructure. Some saw double-digit sales growth in 2020. The top ten include in order are Wingstop, Popeyes, Papa John’s, Cooper’s Hawk, Smoothie King, Tropical Smoothie Café, Domino’s, Marco’s Pizza, McAlister’s Deli, and Raising Canes.

“Having an established presence and relationship with digital customers is key. Millions of customers know Domino’s and know our app. I think having that early adoption gave us an advantage compared to others. Being able to access Domino’s through Google Home, Twitter, and text is important for accessibility, but that was already established pre-pandemic.” Christopher Thomas-Moore, vice-president of digital marketing, media, and innovation for Domino’s Pizza Nation’s Restaurant

Innovation Accelerates, Nation’s Restaurant News

With dining rooms closed, social distancing, and the closing of bars, innovation became a necessity. Casual dining quickly shifted to to-go, carryout, and curbside pick-up. Some sold grocery items to consumers that were scarcities at markets. With all family members quarantined at home, restaurants put together family meals for those who were feeding families. Virtual only brands were rapidly implemented. These innovations became a restaurants lifeline.

Some casual brands had or started wine clubs and sold wine. Others put together ingredients for beverages to be delivered to customers. Still others had wine tasting or cooking classes online for customers to participate in.

Off-premises innovations also helped sandwich chains. Digital capabilities, drivethru service, and curbside pickup offset declines in in store dining for some chains such as Arby’s, Jersey Mike’s, and McAlister’s Deli. Consumers voiced that ghost kitchens and virtual will have staying power beyond the pandemic. These consumers will also demand transparency from operators and high standards for off-premises delivery. Datassential, Nation’s Restaurant News

Cooper’s Hawk relied on its 450,000-member wine club to drive sales. It also started delivery to increase off-premises sales and opened new locations. Nation’s Restaurant News

Snooze, an A.M. Eatery aggressively went after off-premises dining. The restaurants also added new items with aggressive marketing. Virtual brunches were created complete with ‘80’s and ‘90’s music. Nation’s Restaurant News

Online ordering capabilities grew from 23% in 2019 to 34% for all operators in 2020 Datassential, Nation’s Restaurant News

Scooter’s Coffee, based in Bellevue, Nebraska, also operates a drive-thru model with the slogan” Amazing people, amazing drinks…amazingly fast.” The chain is mainly franchised and known for its coffee, smoothies, and pastries. Scooter’s had 17% sales growth and 29% unit growth in2020. Datassential, Nation’s Restaurant News

“The wine club continues to save our butts. It’s a massive revenue stream coming into the business.” Tim McEnery, CEO and Founder, Cooper’s Hawk Winery Nation’s Restaurant News

The Labor Shortage and Restaurant Operations, Today’s Restaurant News

With continued unemployment support, employee selectiveness, and pandemicrelated industry shifts, restaurants have been struggling to be fully staffed. Some restaurants have even opted to cut operating hours to combat labor shortages. Until the job market normalizes; employers can attract employees by offering hiring incentives and turning their employees into advocates by offering a compelling workplace. Labor management tools are also important to help optimize scheduling despite labor shortages and keep costs in check.

“Every restaurant is trying to re-hire at the same time. This rush on hiring has created a squeeze on the employees still in the industry and has allowed employees to be selective about which position best fits their scheduling or salary needs.” Greg Staley, Chief Executive Officer at SynergySuite Today's Restaurant News

Chef Michael Mina’s MINA Group Among World's First Sharecare Health Security VERIFIED™ Restaurants, Today's Restaurant News

In its mission to connect people to worthwhile experiences post-COVID, Adagio, restaurant recommendation service, has launched a platform to help diners find Sharecare Health Security VERIFIED restaurants. In partnership with Forbes Travel Guide, the platform highlights restaurants that adhere to over 60 expert validated standards that promote public health and safety. Chef Michael Mina’s MINA Group, which owns over 40 concepts around the world, is one of the first to become one of Andiago’s verified restaurants.

“Like a good friend who knows the best a city has to offer, Andiago recommends restaurants based on real experiences – not reviews. Our artificial intelligence analyzes every restaurant to recommend where to go in your city and around the world. Our community curates the recommendations at the local level. That combination of AI and community-driven curation assures our members that if Andiago recommends it, it is trending among locals.” Carlos Garcia, Founder and CEO of Andiago Today's Restaurant News

“Together, Andiago, Forbes Travel Guide and Sharecare are bringing much needed innovation and trust to the way new guests discover us, Andiago’s platform offers a refreshing and one-of-a-kind avenue to connect consumers and restaurants, and the added benefit of health security verification will provide our guests with additional assurance that their safety is a priority when they choose to dine with us.” Michael Mina, Award-Winning Chef and Founder of MINA Group Today's Restaurant News

Plant-Based Proteins, Wendy’s Introduces Spicy Black Bean Burger, QSR Online

Plant-based proteins have taken the restaurant industry by storm. From vegetarians to flexitarians to curious diners, trying plant-based burgers, sausage, chicken, and fish causes eyebrows to raise. Wendy’s is testing a spicy back bean burger that John Li, vice president of culinary innovation, describes as "not your parents or your grandparents' black bean burger.”

Wendy’s is focusing on spice and heat, another mainstream preference with consumers. Besides the spicy in the new meatless black bean burger, Wendy’s offers a Jalapeno Popper Chicken Sandwich and Salad back in February. The chain is looking forward to introducing its’ new Ghost Pepper Ranch Sauce which will be served with chicken nuggets. In 2019, Burger King introduced the Impossible Whopper nationwide. McDonald’s is testing a meatless burger with Beyond Beef as the preferred supplier, called the McPlant. Taco Bell announced the chain is testing a Naked Chalupa with a crisp plant-based shell.

"We have a lot of equity and a lot of strength and a lot of understanding in terms of what our customers want," Li says. "Part of it is flavor. In the world of plant-based protein, there are a lot of products out there that are just substitutes, and they end up getting built in sandwiches that I call 'OK.' They're not flavorful. The way [Eryn] built this, it really is craveable. ... I don't miss eating meat when I eat that [Spicy Black Bean Burger]." John Li, Vice President of Culinary Innovation QSR

“We know the plant-based protein category is growing. It continues to grow. It’s hot. I think the prediction is $40 billion by 2025. By 2030, $50 to $60 billion. It's a category that we have been playing in for quite some time, but we haven't rushed to introduce anything because of this idea that going to meatless doesn't have to equal flavorless.” John Li, Vice President of Culinary Innovation

Top 500 Restaurant Chains and Their 2020 Performance, Nation’s Restaurant News Online

The pandemic changed the scene of the whole restaurant industry from fine dining to takeout and delivery chains. Certain advantages that chains had over individual restaurants dictated survival. Limited-service brands had more pluses to stay open already in place. Drive-thrus, established off-premises business, and restaurants in suburbia, where most of the dining public was quarantined at home were the pluses. Large chains pivoted overnight to miraculously adapt their operations to the pandemic.

With the growing concern for good health and increased immunity, growth was in “healthy” limited-service establishments. This includes Smoothie King, Tropical Smoothie Café, and Nekter Juice Bar all reporting sales and unit growth. The brands that thrived through 2020 (Domino’s, Chipotle, Wingstop) and the segments that grew (LSR chicken and pizza) all had a strong off-premises model, drive-thrus, and the technology to connect people with their food as conveniently as possible.

With the increased need for comfort food, chicken sandwiches, wings, Korean fried, just about any chicken sales increased. From familiar Popeye’s, Chick-fil-A, and Wingstop to up and coming Nando’s Peri-Peri, Bonchon, and Jollibee chicken was and is flying high.

Takeout and delivery became a must and kept many food establishments from closing. That is increasing today as many restaurants and chains are expanding and adding these programs. Restaurant delivery orders grew by more than 124% by the end of March 2021 over the prior year, according to market research firm NPD Group. Digital orders for takeout increased by more than 130%, and digital orders for delivery grew by more than 140% in the period.

One huge component of the pandemic’s impact was the continued rise of virtual restaurant brands. Virtual brands are created for delivery-only without any brickand-mortar establishment. Many of the largest full-service operators flew with the concept creating wings, burger or barbecue brands that are executed out of existing restaurant kitchens or commissary-style ghost kitchens.

Brinker International’s virtual brand It’s Just Wings, was generating $3 million per week in sales out of the company’s Chili’s and Maggiano’s Little Italy locations. Restaurant News Online

Sales among the Top 500 sales in the U.S. totaled $305.1 billion, a decline of 4.3% compared with 2019, a loss of $13.8 billion in sales after restaurants were forced to close for dine-in service. Restaurant News Online

Fine-dining restaurants saw the deepest losses (-20.6%), with full-service (-16.3%), midscale (-16.2%) and casual dining (-16.2%) Restaurant News Online

The delivery/takeout friendly segments of LSR Chicken and LSR Pizza were the only segments to report sales growth, of 5.2% and 2.7%, respectively. Restaurant News

Unit counts were down among almost all segments, hitting the full-service and casual-dining segments hardest. The one exception was fast casual, which grew units by a mere 0.1%. Restaurant News Online

Popeye’s Adds Loyalty Program, Nation’s Restaurant News Online

Popeyes Louisiana Kitchen is debuting its first loyalty program, Popeyes Rewards, systemwide. The brand joins other such as Burger King, Chipotle and now McDonald’s to name a few. To participate customers, download the free app or register online.

Besides earning purchasing points, loyalty members also can access “Happy Hour” with $1 regular size sides, bonus points on combination and family meals, and other extra rewards. The brand is also offering bonus points for the “Welcome to The Popeyes Fam” Meal, which is only available to loyalty members through the Popeyes smartphone app or through online ordering. It consists of eight pieces of bone-in chicken, one large side, and four biscuits. The suggested family-meal price is $23.99.

“We're excited to use this connection with our guests to drive incrementality to targeted offers and campaigns.” He added that it was aimed at increasing frequency and check average. José Cil, CEO of Restaurant Brands International Nation’s Restaurant News

I Heart Mac & Cheese, Today's Restaurant News

Already located in Indiana, Georgia and New York, fast-casual concept I Heart Mac & Cheese is expanding with 12 new franchise agreements with seven new franchisees. The brand specializes in custom macaroni and cheese bowls and grilled cheese sandwiches. The brand is planning to add 30 additional locations by the end of 2021.

“I Heart Mac & Cheese is a unique and attractive franchise concept that is really resonating with aspiring entrepreneurs – including those from many diverse backgrounds but in particular, hospitality industry professionals looking to create a fun, profitable post-pandemic career for themselves.” Stephen Giordanella CEO and Chairman of I Heart Mac & Cheese Today's Restaurant News

Auntie Anne’s Opens First Drive-Thru with Jamba, Today's Restaurant News

In its continued efforts to expand its locations outside of shopping malls and satisfy consumer demand for greater accessibility, parent company Focus Brands has announced the new opening of a Jamba and Auntie Anne’s co-brand location. This announcement also marks the first ever Auntie Anne’s drive-thru location. The two strategically paired brands will feature a seamlessly integrated menu board and design. Focus Brands is aggressively looking to franchise and explore a wider range of brand locations including locations near colleges and universities as well as mobile food trucks.

“Consumer research shows that our guests want access to Auntie Anne’s outside of the mall. While we were al-ready underway with identifying ways to enhance our brands’ accessibility, the study results confirmed our strategy to co-brand this location with Jamba. Considering how the pandemic has changed consumer preferences, we recognize the importance of building our off-premise offerings and evolving our development capabilities to provide franchisees with additional opportunities, including co-brand locations that have potential for enhanced revenue. We’re pleased to have an excited franchisee on-board to open the Wylie Jamba and Auntie Anne’s co-brand location and look forward to adding more to our pipeline.” Brian Krause, Chief Development Officer of Focus Brands Today's Restaurant News

“Auntie Anne’s has become synonymous with malls and airports, but for some time we’ve been looking for opportunities to grow outside of those traditional locations to give our guests greater access to a brand they love. “Today, we have a number of Auntie Anne’s streetside locations paired with Cinnabon and Carvel. The opportunities that become available when we leverage the power of our full portfolio are endless. I’m incredibly excited to see that through co-branding we are able to add the drive-thru experience to the Auntie Anne’s portfolio and can’t wait to see how guests respond to this enhanced accessibility.” Kristen Hartman, Specialty Category President of Focus Brands Today's Restaurant News

Technology

The Digital Revolution is Here, QSR Online, June 28, 2021 One of the most obvious changes in the restaurant industry today is the change and evolution of the customer experience. Most of a guest’s interaction with a restaurant is now not inside the restaurant, but outside. Have it your way, now means the opportunity for guests to order-ahead digitally for curbside pickup, delivery, drivethru, or takeout.

As more customers order ahead, how valuable is a point of sale and a waiting line? The physical layout of restaurants today has begun to change. Counters and waiting lines are eliminated providing a more effective use of space to accommodate guests who plan to eat in the restaurant. We are already seeing more digital-only concepts like Chipotle’s Digital Kitchen where orders are only placed by mobile apps and websites.

Many restaurant brands are hiring firms outside the industry to grow their digital marketing abilities. First-party customer data is becoming a must leading closer to increased personalization. Brands have never had the capabilities to gather so much information about their visitors before. Regardless of how much data on their customers restaurant companies can gather, it is up to them to make meaningful connections to customers, even in a virtual world. Creativity and brand marketing is still most important.

Concepts like Shake Shack, Burger King, and Panera Bread are planning less and repurposed dining areas. More focus is on drive-thru and curbside pickup. QSR Online

Digital marketing tactics like triggered CRM campaigns that leverage first-party data, A/B testing, multi-touch attribution, etc., all of which have been employed by other industries (retail, travel, finserve, etc.) for years are now being added to the arsenal of restaurant marketing teams. QSR Online June28, 2021 At Wingstop, digital ordering has reached 63.3 percent of sales according to their latest quarterly earnings report and continues to climb. QSR Online

McDonalds launches their Loyalty Program, QSR Online

McDonalds will begin its new loyalty program. This is the most recent addition to the brands’ digital experience which includes digital menu boards, deliver, drive-thru, and a mobile app. The MyMcDonald’s Rewards allows customers to earn points on every order made and use them towards free items. Guests receive 100 points for every dollar they spend on qualifying items purchased. The goal of the program is focused on expanding the brand, creating customer excitement, and engaging crew members.

The quick service giant is the most recent example of major chains starting loyalty programs to better connect with their customers. Others launching loyalty programs are Burger King and Popeyes. “We want everyone to feel connected to our brand, which is why we are working to enhance your experience. And we’re not stopping here! We’re excited for you to experience MyMcDonald’s Rewards, including all of the craveable options you can look forward to as you rack up points once it arrives to a city near you. And stay tuned for even more rewards we’re excited to share – big and small – in the weeks to come.” Company Statement QSR Online

Virtual Continues to Grow, Nation’s Restaurant News Online

Before the pandemic virtual restaurants began as a way for chains to use their cooking and prep areas to sell delivery only food and to expand employment options. During the pandemic virtual exploded with people ordering online and having their food delivered. Virtual saved many establishments from closing permanently. Now, as the pandemic is winding down the virtual restaurant is not. National chains as well as independents are taking advantage of the consumers who are back to work or working from home who prefer having their food safely delivered. Snooze, an A.M. Eatery, introduced its own virtual concept Bodega, to offer breakfast to customers all-day. Nation’s Restaurant News Online

Ghost kitchen company Kitchen United started its own new virtual brand as well. This isn’t a first for the company but is the first brand for KU in well over two years. During those two years United Kitchen experienced tremendous growth and was also working on its’ virtual food hall in NYC.

Nation’s Restaurant News Online

Independent restaurants continue to dominate the virtual brand game as seen with a new joint venture from the former owners of New York City restaurants Caracas and Tacoway, both forced to close during the pandemic. With the help of shared kitchen Nimbus, both brands are up and running again and available in a new combined menu for delivery only. Nation’s Restaurant News Online

“Virtual restaurants and delivery-only concepts are a huge part of the industry innovation wave sparked by the pandemic. Rich’s collaboration with NextBite puts us at the leading edge of this emerging trend, enabling us to gain key learnings to help our customers solve major business challenges, navigate the post-pandemic recovery and test the future of foodservice.” Kevin Spratt, Senior Vice President, Group Business Channels, Rich Products Nation’s Restaurant News Online

The Key to Success, Nation’s Restaurant News

During the pandemic the pizza segment was one of the most successful in the struggling restaurant business, especially the larger chains. Pizza chain digital sales increased with takeout technology already in place. Chains like Panera Bread began implementing new technologies before the pandemic began including geofencing technology which tells the staff when a customer who previously ordered has arrived, easing curbside pickup. Panera realizing the importance of off-premises dining, has also been testing ghost kitchens, mobile kitchens and virtual catering, and improving drive-thru.

Domino’s had an easy transition from closed dining rooms. Pizza delivery was already in place as the chain continually updated its’ technology for years. Customers were used to using the app. The company began contactless delivery, and began autonomous delivery, partnering with Nuro. Nation’s Restaurant News

Domino’s had the total process of delivery already set while Papa John’s found third-party delivery brought them new customers. Nation’s Restaurant News, p. 28, June 2021 Domino’s digital orders grew from 70% to 75-80% during the pandemic. Papa John’s delivery sales grew to 75% as it continued to pursue and invest in new technologies. Nation’s Restaurant News

Domino’s had the total process of delivery already set while Papa John’s found third-party delivery brought them new customers. Nation’s Restaurant News

Domino’s digital orders grew from 70% to 75-80% during the pandemic. Papa John’s delivery sales grew to 75% as it continued to pursue and invest in new technologies. Nation’s Restaurant News

Health & Wellness

No Sugar Yogurt, FOODDIVE Online

Consumers growing interest in health and nutrition was growing before the pandemic and has skyrocketed since the pandemic began. Yogurt exemplifies good nutrition with its probiotics, lower calories, protein, and calcium content.

Consumers are closely watching what they eat and drink. Chobani is rolling out a Greek yogurt without sugar as the company increasing its’ product offerings for optimum health. The yogurt will have no sugar at all and contain only 60 calories per serving. Monk fruit and allulose to give the yogurt a sweet taste. It also contains only natural ingredients, is lactose-free and contains six live and active cultures including probiotics. The product should be in retail stores by the end of June 2021.

"This was a gap in our portfolio. It's a segment we weren't competing in directly. We have very high hopes that it's going to not just take share, not just preimmunize and trade up the consumer, but bring in new consumers who may have walked away from the yogurt set because of sugar." Niel Sandfort, Chief Innovation Officer at Chobani

Healthy Eating, FOODDIVE Online

“The main barrier for purchasing nutritious food and non-food is price.”

More than ever consumers are concerned about healthy eating habits. The pandemic solidified their intensions. More of us all ages included, are reading labels to confirm the nutrients and ingredients in foods. The main barrier for purchasing nutritious food and non-food is price. Also of concern is the lack of clarity if a product is healthy, not being available in stores and no flavor or poor the taste. Breakfast cereals, bread and baked goods, dried fruit, nuts, and bars, fresh meat, meat alternatives, and seafood are the healthy foods with the most sales in America. The shortage of fresh meat during the pandemic led many consumers to experiment with plant-based proteins. Chilled and frozen foods overall are seeing some of the strongest demand for better-for-you options. The demand for frozen product greatly increased during the pandemic. Consumers tastes today are also changing and frozen food manufacturers are beginning to realize this. Updating packaging and introducing new frozen items that incorporate better quality and plant-based ingredients addresses this.

About half of U.S. consumers believe that a healthy lifestyle has become more important over the past year. 2021 AlixPartners Health and Wellness Survey FOODDIVE June 30, 2021

About half of U.S. consumers believe that a healthy lifestyle has become more important over the past year. 2021 AlixPartners Health and Wellness Survey FOODDIVE June 30, 2021

About half of U.S. consumers believe that a healthy lifestyle has become more important over the past year. 2021 AlixPartners Health and Wellness Survey FOODDIVE June 30, 2021

Sustainability & The Environment

Therma, A Technology Startup Whose Mission is to Help Protect Our Food and Planet, Today's Restaurant News, p. 6, June 2021

Manik Suri, Founder and CEO of Therma, is on a mission to help protect consumers and preserve our planet by eliminating food waste, improving energy efficiency and reducing refrigerant emissions. Restaurants already using Therma safety and sustainability tools have saved hundreds of dollars in monthly food spoilage.

In restaurants that are currently using Therma, Therma has prevented $495 of food spoilage per month per full-service restaurant location and $228 of food spoilage per month per quick service restaurant location. Today's Restaurant News, p. 6, June 2021 Therma is deployed across thousands of restaurants, retailers, manufacturers, and government agencies worldwide, with leading brands including McDonald's, Starbucks, Burger King, NOW Foods, 7-Eleven and Wyndham Hotels. John Jordan, CEO of Nectar Springs Today's Restaurant News, p. 6, June 2021

100% Plant-Based Compostable Fiber Tableware, Today's Restaurant News, p. 14, June 2021

Provider of compostable food service industry products, World Centric has launched their latest solution, "Leaf+." The first of its kind, Leaf+ is plant-based, fully compostable, and free of the polyfluoroalkyl chemical substances (PFAS) typically used to make disposable and oil-resistant tableware. World Centric instead uses molded fiber products with plant-based PLA linings to provide resistance to oils and temperatures up to 200°, making it a true 100% all-natural product. In addition to plates and bowls, Leaf+ technology will be featured in select foodservice items within the coming year as well.

“World Centric has been committed to removing PFAS from our products. Creating a solution that doesn’t compromise the performance and excellence of compostable fiber products has been a challenge for the industry. We’re excited to announce Leaf+, a much-needed foodservice and retail packaging solution that is PFAS free and not only meets but exceeds expectations for the industry.” Mark Stephany, Senior Vice President of Sales at World Centric Today's Restaurant News, p. 14, June 2021

“Molded fiber products with Leaf+ join the complete range of compostable solutions offered by World Centric, and build on our dedication to creating alternatives in disposable foodservice ware that is better for the planet. Given the increased awareness of consumers to the environmental issues with PFAS and an increased number of ordinances banning their use, operators and consumers are seeking ways to reduce their environmental impact and meet local, state, or regional requirements. Leaf+, along with all of our other compostable products, help make that possible.” Mark Stephany, Senior Vice President of Sales at World Centric Today's Restaurant News, p. 14, June 2021

Beverages

Steeped Coffee, a Certified B Corp, Has Announced the Addition of La Colombe Coffee Roasters, Today's Restaurant News, p. 12, June 2021 The Steeped Coffee corporation has added La Colombe Coffee Roasters to its roster of top brand partnerships. The Steeped Coffee proprietary Brewing Method will be featured in La Colombe's latest signature cafe blends in fully compostable Steeped Packs.

“The proprietary brewing method is changing the way people view single-serve coffee, delivering all the benefits with none of the barriers. The partnership brings quality touch-free coffee and a sought after green business solution to hotels, offices, wholesale purchasers, and others nationwide. The series features various blends and glazes consisting of sweet flavorings, coloring-only, and flavoring-only products.” Today's Restaurant News, p. 12, June 2021

Dayparts

ReadyPop Jr. by Gold Medal Products Co, Today’s Restaurant News, p. 3, June 2021

Long-term innovator for the concession industry, Gold Medal Products Co. now offers a contactless solution for the concessions industry, the ReadyPop Jr. Gold Medal’s latest product combines the power of an 8-oz popper with the convenience of a self-serve dispenser in one compact unit that is suitable for any venue.

“ReadyPop Jr. makes fresh popcorn possible across a wide variety of locations. It allows vendors to provide both a grab-and-go snack and a fresh experience at the same time. Guests will enjoy the novelty of dispensing their own popcorn while operators will appreciate the ease of use. ReadyPop Jr. is a great fit for the needs of today’s marketplace.” Adam Browning, President of Gold Medal Today's Restaurant News, p. 3, June 2021

Operators can pop multiple batches then hold the popcorn in the warmed cabinet until it is dispensed. Customers will enjoy filling their cups or bags with fresh popcorn at the push of a button. Today’s Restaurant News Today's Restaurant News, p. 3, June 2021

Meats & Poultry

Chicken, America’s Sweetheart, Nation’s Restaurant News, p. 14, June 2021 Give us comfort food! With most Americans working from home, or unfortunately laid off their jobs, school children learning at home virtually, and not sure what the future had in store for us all, mood swings and depression easily set into many of us. Eating comfort food always makes us feel better. Chicken, fried, in sandwiches, and chicken wings helped ease the minds and stomachs of Americans. Chicken continued as the top bird.

With the craving for fried chicken Popeye’s sales rose 20% during the pandemic, Chick-fil-A 3.8% and Wingstops digital sales topped $1 billion. Nation’s Restaurant News, p. 14, June 2021

Sandwiches

The Year of the Chicken Sandwich, Nation’s Restaurant News, p. 32, 34, 36, 37, June 2021

Chicken has always been the affordable multi-use and loved protein. From comforting southern fried to French chicken cordon bleu, the bird is excellent plain or dressed up. During the pandemic restaurant chains that had technology among other systems in place, quickly adapted to the changing needs of their customers. Chains saw sales soaring and opened their establishments to accommodate increased business. Having an app, a successful drive-thru/pickup program, being service-minded and fun made a big difference for success.

Technology savvy Wingstop saw skyrocketing sales increases and added restaurants. Digital sales were almost half their sales before the 2020 pandemic at 40% and by the end of the year were at 60%. Nation’s Restaurant News, p. 32, June 2021

During the year of the pandemic, chicken sales rose on average 5.2%. Nation’s Restaurant News, p. 32, June 2021 Wingstop grew its’ system by 10%. The chains then added with 128 new locations and sales increased by 21%. Nation’s Restaurant News, p. 32, June 2021

Seafood

Mercury Tested Seafood, Today's Restaurant News, p. 12, June 2021

Rising ocean temperatures have caused a rise in the presence of toxic methylmercury in popular seafood items. Safe Catch has created testing technology to quickly measure mercury levels and will now offer mercury-tested and sustainably caught tuna and salmon to the various sectors of the industry in 43 oz-sized pouches.

Spices & Flavors

The Flavors of Cuisine Combinations, Flavor & the Menu, p. 11, May/June 2021

Flavor mashups combining cuisines, including American with emerging global cuisine, delivers new flavors without “scaring” diners. Comfort food has only grown even more with the pandemic and need for comfort in many ways.

Mexican Enchiladas made with a now classic artichoke spinach dip, results in Cheesy Cal-Mex Spinach & Artichoke Enchiladas Chef Alex Sadowsky, Twin Peaks Restaurants Flavor & The Menu, May/June 2021