Diners Are Tipping More Than Before the Pandemic, Restaurant Business Online

A large majority of restaurant-goers say they are giving workers bigger tips than they were before the pandemic. This serves as good news for workers and restaurants which have faced challenges and rising labor costs during the pandemic. The increase has been seen for both in-house and delivery services offered by restaurants and QSR’s. This behavior varied from state to state but the trend is national per Popmenu’s research.

Nearly 6 in 10 customers said they have increased the amount they tip servers and delivery drivers during the pandemic. 30% said they are tipping the same, 6% said they are tipping less, and 6% said they usually don't leave a tip. Popmenu

"The pandemic has created a more giving America when it comes to tipping restaurant staff. Consumers know this is an industry that has been hit hard and they want to support their favorite eateries, especially staples of their local community." Brendan Sweeney, CEO, and co-founder of Popmenu Restaurant Business

Among survey respondents, 56% said they typically tip servers 20% or more. One in five said they usually go higher than that, to 25% or more. Respondents reported tipping delivery drivers less than servers. More than 60% said they tip drivers at least 15%, while 38% give them 20% or more. Popmenu Restaurant Business

Breakfast Sides, Immune-Boosting Desserts, and Mexican Flatbreads are Trending on the Global Menu Scene, Restaurant Business Online, Technomic has released its global predictions for the trends they expect in 2022. Breakfast is forecasted to make a big comeback with remote work and learning reverting back to on-ground happenings. Functional ingredients, such as CBD, are predicted  flavor dessert menus, and global ingredients are destined to make their way to U.S. In time, new trends like avocado coffee may eventually expand beyond just Asian markets and into the states. 

SIGEP 2022 to Outline What’s New and Next in the Dessert-and-Coffee Foodservice Sector Restaurant Business Online

Sigep, the Dolce World Expo organized by the Italian Exhibition Group will return to the grounds of the Rimini Expo Centre in Italy. The showcase will feature over a thousand brands from the dessert and coffee sector in 2022 from Jan. 26th to Jan. 28th. The focal points of Sigep 2022 will be innovation, health, and sustainability in a wide range of markets globally. Sigep will also feature competitions linked to the Gelato World Cup and the Coffee Cup.

Grubhub and DoorDash reveal the top delivery trends of 2021

Third-party delivery services spiked during the pandemic and continue to be strong despite the return of dine-in business. Deliveries ranged from comfort foods to convenience store essentials from. Within these trends, data showed that customization remained a priority in orders. The surge of plant-based orders by customers continued to grow, and the change in legislation saw an increase in orders of alcohol through delivery services. Through the year certain foods lost traction while others gained, but in the end, online orders for deliveries grew by 142%.

Online orders accounted for 38% of total restaurant digital orders NPD Crest Restaurant Business

Orders of classic fries increased by 130% year over year and waffle fries by 178%. cilantro lime fries—topped the category with  a 341% increase. DoorDash Restaurant Business

Salads, pizza and ice cream received the most personalized treatment through DoorDash’s digital delivery orders; build your own salad sales increased 465%, build your own ice cream sales grew 197% and build your own pizza 165% DoorDash Restaurant Business

Margaritas were 240% more popular than last year Grubhub Restaurant Business

Anytime snacks rose 205% in popularity this year Grubhub Restaurant Business

Chicago Proposes a New Limit on Kids Meals, Restaurant Business Online

Mayor Lori Lightfoot and Chicago are targeting legislation that prohibits the offering of sugary drinks in kids’ meals unless requested by parents and guardians. The proposal by the mayor and the department of public health asks that the default drinks be limited to water, milk, or non-dairy substitutes and pure fruit or vegetable juice. Children regularly consume two or three times more than the recommended amount. The measure would align with the new Serve Kids Better Act.

“Children don’t need marketing that encourages unhealthy behavior—and parents don’t need extra pressure to serve their kid’s unhealthy food. By banning such marketing while protecting parental choice, this ordinance will help empower parents to make the right choice for their families.” Lori Lightfoot, Mayor of Chicago Restaurant Business

Massachusetts Restaurants are Barreling Toward an Egg Shortage, Restaurant Business Online

The supply of eggs in Massachusetts faces the potential of dropping as much as a 90% drop in the availability unless state legislature tempers a 5-year-old animalwelfare measure that takes effect Jan. 1. The state law prohibits the sale of eggs within the state from hens kept in 1.5 sq.ft of space when the industry standard is 1 square foot. Other states feature similar laws, and it puts these providers under pressure. These changes will cause inflation in the prices of eggs and can potentially affect the market in mass.

“Not addressing this egg supply issue will further drive up costs. We all want to have a bill on my desk this week or next, and I’m confident lawmakers can set aside their differences and get it done soon,” the governor tweeted.” Charlie Baker, Gov. of Mass. Restaurant Business

What the Industries Soothsayers are Predicting in 2022, Restaurant Business Online

The industry has provided various outlooks and perspectives over the year for what’s to come in 2022. The common outlook in 2022 was that the year would feature recovery and reboot in the foodservice industry. While balancing recovery, it would emphasize elevating the experience and innovating dining experiences to match the industry’s trends. The rise in plant-based alternatives, zero alcohol cocktails, CBD infused items are all trends that will be considered as restaurants continue to actively construct a more innovative but sustainable brand.

Safe Dining Outside, Nation’s Restaurant News

Even as temperatures drop, diners would rather eat outside rather than inside a restaurant since COVID. Most of these are folks in the New England and MidAtlantic states.

In October, 51% of consumers in New England and 42% in the Mid-Atlantic states said they would “rather still sit outside at a restaurant to feel safer even as temperatures get colder. “That percentage fell to 32% in the West North Central region. Lisa W. Miller & Associates Nation’s Restaurant News

Ghost Kitchen Competition, Nation’s Restaurant News

Ghost kitchens are one of the largest and busiest trends in the industry. With major restaurant chains and newer virtual restaurant companies, the ghost kitchen business could get very competitive. 

The ghost kitchen space is about to get quite competitive, and there could be a point of oversaturation comparable to the dot-com boom of the 90’s. Baum & Whiteman Nation’s Restaurant News

Fine Dining Becomes Less “Fussy,” Nation’s Restaurant News

Fine dining is holding its own throughout this pandemic. However, as consumers have become more casual, so has the dining sector. Diner jackets, once required, are now a rarity. A more relaxed atmosphere appeals to a younger customer base who want quality with a more relaxed approach.

Is Wafu Cuisine the Next Big Thing? Restaurant Business Online

“There are no real guidelines, imagine going to Japan and having a Japanese chef prepare Italian food.” Chef Robbie Felice of pastaRAMEN has been cooking Wafu cuisine for the popup restaurant in secret locations around New Jersey. His goal is to start building an enthusiastic Wafu following in the U.S. In Japan and Italy, Wafu style cuisine is prominent; Felice strives to recreate that authentic feeling in the states with pastaRAMEN, but with his own personal touch.

“I didn’t just make it up and smash together two concepts,” he said. “There are only a handful of restaurants [in the U.S.] that are doing Wafu authentically like it’s done in Japan and Italy. There are no real guidelines, imagine going to Japan and having a Japanese chef prepare Italian food. You can use any Japanese or Italian techniques, flavor profiles, and ingredients and blend them. The main rule is you can’t really tell if it’s Japanese or Italian.” Chef Robbie Felice Restaurant Business

Mexican Cuisine, Nation’s Restaurant News

Mainstream Mexican meets mainstream hamburger in Rick Bayless’ Chorizo Cheeseburger. Certified Angus Beef patty is topped with Mexican-style pork chorizo, melted cheddar cheese, jalapeno pico de gallo, lettuce and mayonnaise on a toasted chipotle bun.

The Caribbean Expands, Nation’s Restaurant News

Some are calling Caribbean cuisine the cuisine of the year. This includes foods from the West Indies, Belize, and Guyana. Items include barracuda steaks, whole roasted hog, mofongo, and callaloo. This is expanding as Black chefs in the USA continue to explore and pursue their culinary roots.

The Mediterranean Hummus, Nation’s Restaurant News

Mediterranean cuisine continues to increase in popularity with its fresh ingredients and healthy halo. More varieties of hummus are being introduced in restaurants and supermarkets. The more flavorful the better. 

Citrus Beet Hummus, Kalamata Olive Hummus, and hummus flavored with North African spice blends such as chermoula and harissa. Nation’s Restaurant News

West African Cuisines, Nation’s Restaurant News

Cuisines from Mauritania to Cameroon are intriguing diners as chefs with West African roots continue to introduce their cuisines. Grilled meat called suya, joloff rice and stews Nation’s Restaurant News p. 25, December 2021

Korean Cuisine Takes on a Fun Twist, Nation’s Restaurant News

Beloved Korean cuisine is showing how fun hot dogs can be with fried hot dogs. They are corndog style, battered and fried in a mix of rice and wheat flour. Crunchy ramen noodles, pork belly, or chips are on the outside. Of course, they come with an array of condiments. For those not yet acquainted with Korean f lavors, this is a great introduction.

Wingstop Adds a Spicy-Sweet Flavor To Its Menu, Restaurant Business Online,  

Wingstop is adding a new flavor to their menu, which is rare. It is debuting Orange Szechuan as an LTO flavor option for its wings and things. In order to limit labor needs and operational complexity Wingstop typically strays away from adding new flavors. However, the new flavor was requested by Wingstop fans, and in response Wingstop  created its own take on the flavor with Szechuan peppers, soy sauce, and orange sauce. “Orange Szechuan was a trending flavor request from our guests. Our unique Wingstop take on Orange Szechuan creates a sweet and spicy flavor profile inspired by the most authentic ingredients.” Chief Growth Officer Marisa Carona Restaurant Business Online

Shake Shack Tries a New Strategy: Premium Menu Add-Ons,  Restaurant Business Online,

Shake Shack is adding premium menu add-ons to combat high labor and food costs. They hope these add-ons can boost check averages and give diners a chance at more premium casual menu items. They are experimenting with black truffles as a part of their new premium menu items, with the goal of trying to increase profit without inflating the core menu prices and driving away value-minded customers. 

“It’s a new strategy, at this moment, it’s a really good one.” CEO Randy Garutti Restaurant Business Online

“We’re charging $8.99 for that, for the Black Truffle Burger in our core urban markets, and we’re really learning a lot about our ability to kind of pass on a really premium, elevated product to our guests.” CEO Randy Garutti Restaurant Business Online

“It’s all of these different upsell items, which the guest walks away, hopefully, with feeling like they had a great experience. They got exactly what they wanted, just a little bit of a premium touch for us to help offset some of the higher cost pressures here, but it’s not just a blunt force price across the entire system. We want to be more mindful about price and not just roll out a very aggressive price across all markets, especially ones where we’re still looking to establish and grow our brand awareness of who we are.” Katherine Fogertey, CFO Restaurant Business Online

“We don’t want to try to ever compete with fast food or that type of pricing. We’re never going to win on that. That’s not who we are. But I think the idea continues that our guests generally are willing to pay more for a better experience and willing to pay more for the things in their life that give them value.” CEO Randy Garutti Restaurant Business

Analysts Expect a Broader Test of McDonald’s McPlant Burger Next Year, Restaurant Business Online

The McPlant burger sold well during its first testing phase. Analysts are expecting a bigger limited-time rollout at several hundred more locations at the beginning of next year. Labor challenges and shortages may prevent a rollout at all locations as it is only in its testing phase. A great performance and McDonald’s position in the food service industry could push the trend of plant-based foods through the roof should they make the McPlant a staple menu item.

“Our conversations indicated the McPlant test performed exceptionally well in its handful of locations, with very limited operational challenges.” Peter Saleh, BTIG Analyst Restaurant Business Online

“We believe the market test of McPlant will launch as a six-to-eight week limited-time offer in several markets, garnering advertising support from both McDonald’s (and its franchisees) as well as Beyond Meat.” Peter Saleh, BTIG Analyst Restaurant Business Online

Papa John’s Introduces NY Style Pizza Nationwide, Restaurant Business

Papa John’s is debuting NY Style Pizza for a limited time. The pizza was created to match an authentic NY pie and  recreate an authentic replica of the NY Style pizza for those not in the Big Apple. The pie is available through the Papa John’s rewards app.

“For many, NY Style pizza is a classic that reigns supreme, so we are excited to offer consumers this foldable crust favorite made with our fresh, never frozen dough. As we continue to innovate our menu, we strive to keep our customer first, and are glad to introduce another crust variation that allows them to customize their pizza how they’d like.” Scott Rodriguez, Papa Johns’ senior VP of menu strategy and product innovation Restaurant Business Online, December 20, 2021 “We went from being founder focused to food focused, we’re glorifying our food, showing why it’s special, unique, and better.” Rob Lynch, CEO of Papa John’s Restaurant Business Online

Fast-Casual Has a Change in Focus, Nation’s Restaurant News

Roughly a decade ago, fast-casual restaurants counted on creativity and food innovation to gain a competitive edge. Today in post-pandemic times innovations in omnichannel and personalization including mobile ordering and payment, loyalty programs, and data analytics are tools for success. 

Also, with the amount of delivery today, the percentage of space dedicated to the back of the house has increased and the front of the house decreased. This can lead to a menu with more diversified cuisine options serving different food cravings in one order and more needed “fun and foods” for the guest.

“Every indication is that our guests love the convenience – both ordering and paying online. The mobile capabilities have improved order accuracy by cutting down on phone orders and are helping the chain enhance its’ accessibility and convenience for customers.” Dave Wetzel, president and CEO of Farmer Boys Nation’s Restaurant News

Robots as Labor Solutions, Nation’s Restaurant News

The concept of robots for employees and delivery has been tested for a few years but still has not made it to mainstream. With labor shortages still plaguing the industry more operations are considering robots as employees. Robotic bartenders are the next phase, especially for large events.

As cities beginning to use driverless cars for public transit, more restaurants will be using these and robots for delivery without the labor cost. Packaging Must-Haves, Nation’s Restaurant News, p. 21, December 2021 When the pandemic hit full force, restaurants and food establishments who could prepare and deliver food, had paired down offerings that would deliver well. Delivery has sky-rocketed and food quality has decreased. Packaging technology is now extremely important for keeping those soggy French fries out of the picture. 

The Swedish Company, Domestic has introduced a temperature-controlled delivery box that keeps hot food hot and cold food cold. Nation’s Restaurant News

No Touch Everything, Nation’s Restaurant News

Consumers have adjusted to touching as few surfaces as possible. In 2022 restrooms will have faucets with no handles, doors that open automatically, and fewer dispensing stations. Coke Freestyle is using smartphone-based website dispensers allowing customers to operate dispensing machines through their own smartphones.

Family Meal, Bon Appétit

The article covered warm and homey noodle and broth recipes, meatballs and more, all with an Indian spin. Recipes featured were Creamy Curry Noodle Soup and Coconut-Harissa Meatballs.

“Red curry paste has a funky, subdued heat that’s balanced out by the nutty richness of the Tahini [referring to a recipe for a bold curry broth]. Mehreen Karim, magazine recipe production assistant

A Holiday Feast with Ayesha Curry

Actor, cookbook author, and founder of Sweet July magazine was featured along with her Jamaican family recipes including Mango and Avocado Salad, Charred Cabbage and Carrots and Sweet Coconut Rice with Pigeon Peas. The main course was Prime Rib with Habanero Crema and, finally, rum cake. 

Maximize Holiday Revenue by Preserving Wine Quality,  Restaurant Business Online

 The holidays usually promote the purchase of upscale gifts and experiences, and the restaurant industry is no exception. This opens the door for higher quality wine to be prevalent in the adult holiday experience. Preservation of wine can keep waste low and profits high as restaurants combat low supply and availability. Coravin is a leading innovator in wine preservation and its wine preservation solution has won awards for its efficiency and effectiveness in preserving the freshness of a wine after being opened. It allows for open wine to last longer and maintain high quality.

Low-Alcohol, Nation’s Restaurant News

At the beginning of the pandemic alcohol consumption increased. As consumers are now getting out more, they are returning to the lower alcohol trend. The main reason for this is the concern for health and wellness and new better tasting low alcohol beverages.

The Rise of Plant-Based Diets: Consumers Seeking Healthier, Cleaner Options, Restaurant Business Online

The rise of the pandemic bought health to the forefront of the consumer’s mind. They are actively seeking ways to promote wellness in their lives. In the everevolving mind of a consumer, plant-based diets and alternatives are becoming more appealing and operators must strategize to leverage these trends. Comfort foods, desserts and entrees must all modified to match current consumer trends. Ingredients that meet the wants and needs of consumers are the most important and most difficult factor for operators to tackle in 2022. Nearly one in four consumers say they’re ordering more healthy menu items at foodservice than they did before the pandemic. Additionally, 37% say that health is an important purchase driver when they’re deciding what to order at a restaurant, as opposed to 27% before the pandemic. Technomic’s 2020 Healthy Eating Consumer Trend Report, Restaurant Business Online, December 29, 2021 60% of operators say consumers have been focusing more on comfort foods since the pandemic’s onset. Technomic’s 2020 Healthy Eating report Restaurant Business Online

Organic Food & Meal Manufacture, Amy’s Opens Drive-thru Restaurants, Nation’s Restaurant News

Co-founders Andy and Rachel Berliner introduced Amy’s organic and vegetarian foods into supermarket freezers in 1987 helping to introduce organic and vegetable forward foods into the mainstream. They opened their first standalone restaurant with dine-in and drive-thru, in 2015 in Rohnert Park, CA. They are planning to open 25-30 more restaurants in the next five years. The company is deeply focused on sustainability. Besides a greener menu, the stores feature sustainable aspects like a living roof, rainwater collecting tower, and furniture built with leftover wood from construction. It is well received by consumers wanting to make a difference in the environment, try vegetarian, and eat good food. “People wrote us and said, “I pick my kids up from soccer practice, they want to go to the fast-food drive-thru like other kids, but I’m not comfortable bringing my kids to eat that type of food.” Andy Berliner, Co-Founder of Amy’s Nation’s Restaurant News

Sustainability – Importance Increases for Businesses, Nation’s Restaurant News

Consumers want to see action from businesses to reduce to reduce their impact on the environment. In 2022, more chains will tie sustainable goals to executive compensation and become more transparent about measurable metrics. “Consumers demand for, and expectations of, brands ethical commitments are evolving. They have moved beyond simply wanting brands to be ethical and are demanding to see measurable, transparent, and consistent actions for those they choose to support.” Mintel Nation’s Restaurant News

Also, Los Angeles has become one of the largest cities to phase in rules making disposable cutlery available ONLY upon request. The goal is to reduce this waste. Nation’s Restaurant News

Reusable Packaging, Nation’s Restaurant News, Consumers are exerting pressure on restaurants to find a reusable packaging format. Most composting facilities will not accept foodservice packaging. Therefore, we must consider reusable that can be returned, washed, and reused. This legislation for reusable will increase.

Chefs Put a New Spin on Charcuterie, Restaurant Business Online

“Chefs have had the gift of time during the pandemic; time to think outside the box. I try to incorporate ingredients that tell a great story.” Charcuterie boards during the pandemic have experienced a surge of attention via social media. Chefs of all levels are posting content building on the popularity of charcuterie boards. These content-creating chefs have all used their own unique variations of charcuterie assembly, with various cuts and types of meat. The versatility and creativity of these boards have shined through during the pandemic and will continue to grow as it passes over. “Chefs have had the gift of time during the pandemic; time to think outside the box. I try to incorporate ingredients that tell a great story.” Thomas Horner, Complex Executive Chef at The Westin Bellevue Restaurant Business Online

“People are looking to add small amounts of protein as a snack or addition to a meal, and charcuterie does the trick. The ingredients all have a good shelf life and the preparation is very low labor. We either buy the condiments or make them ahead in-house. All we have to do is arrange the ingredients.” Thomas Horner, Complex Executive Chef at The Westin Bellevue Restaurant Business Online

“These are a more sanitary alternative to the full board and a way to serve charcuterie in a mobile capacity. Guests can grab these cones, made from bamboo or palm leaves, as a server walks around to pass them.” Jason Hernandez, chef-owner of Blade & Tine Culinary Consulting and Graze Street AMI Restaurant Business Online

“It’s better to use sliced meats and cheeses instead of the crumbly ones, and I often add nuts, dried fruits, and a garnish of edible flowers. I utilize elevated products from chef friends and partners and try to drive food trends here by staying ahead of everyone else” Jason Hernandez, chef-owner of Blade & Tine Culinary Consulting and Graze Street AMI Restaurant Business Online

As the Year Winds Down, Easy-to-Execute, Easy-to-Eat Items Steer Menus, Restaurant Business Online

The restaurant industry took a 180 when vaccines became widely available. While some trends of the year stayed throughout, some didn’t. Chicken sandwiches dominated menus in the past year, bubble tea became increasingly more common on menus nationwide. Bowl foods and more environment-friendly bowl alternatives expanded in variety and versatility. Menu streamlining, and ingredient simplification became a means to combat labor shortages. The value of LTO’s and appealing menu items become more important across the market, with new food and beverage options being added to match the growing lifestyle trends.

As the Year Winds Down, Easy-to-Execute, Easy-to-Eat Items Steer Menus, Restaurant Business Online

The restaurant industry took a 180 when vaccines became widely available. While some trends of the year stayed throughout, some didn’t. Chicken sandwiches dominated menus in the past year, bubble tea became increasingly more common on menus nationwide. Bowl foods and more environment-friendly bowl alternatives expanded in variety and versatility. Menu streamlining, and ingredient simplification became a means to combat labor shortages. The value of LTO’s and appealing menu items become more important across the market, with new food and beverage options being added to match the growing lifestyle trends.

Plant-Based Chicken, Nation’s Restaurant News

Impossible Foods rolled out its’ version of plant-based chicken. Beyond Meat also launched its’ new version. Fast-food chains like Burger King, KFC, panda Express and A & W have tested the products.

Nixtamalization of Vegetables and Fruits, Nation’s Restaurant News

For thousands of years the people of Mexico and Central America have been soaking and cooking corn in an alkaline solution usually water and the mineral quick lime. This makes the grain easier to work with, more nutritious and f lavorful. This process of nixtamalization has given the world masa, which is used to make foods from corn, like tortillas. This process is now being applied to fruits and vegetables high in pectin providing a firm or crispy crust with a soft inside. Depending on how long the fruits and vegetables are soaked gives different textures. 

KFC Finally Cracks The Sandwich Code,  Restaurant Business Online

KFC has released a chicken sandwich of its own, which is a growing niche in the fast-food market. This sandwich has helped boost sales for KFC and finally marked a successful attempt at releasing a chicken sandwich in KFC’s history in the U.S. with this new chicken sandwich they are regaining ground, despite being overtaken by Popeyes and Chick-fil-A as a leading chicken chain in the past.

“It’s doing four times better than any chicken sandwich we’ve ever had in the U.S. before. It’s a great product. It comes right out of the fryer whenever the customer orders it. We have a spicy version that’s tremendous,” Chris Turner, CFO of parent company Yum Brands Restaurant Business Online

“We’re now building a sandwich platform that is really showing legs and that gives us excitement about the future of the KFC business in the U.S.” Chris Turner, CFO of parent company Yum Brands Restaurant Business Online