The Surprising Protein 60 Percent of Consumers Are Eating More
Culinary science meets consumer trends with these new offerings taking the market by storm. As the culinary industry evolves and consumer preferences shift towards more sustainable and health-conscious options, the integration of plant-based products into restaurant menus has become not just a trend, but a necessity. Incorporating plant-based products into existing menus can be challenging for restaurant operators, but Impossible Foods, a leader in the meat-from-plants industry, offers a range of innovative products that cater to this demand – from breakfast sausage patties to burgers and hot dogs. “Taste is our number one priority,” says J Michael Melton, head of culinary at Impossible Foods. “Impossible Foods is very deliberate in designing products that work in a lot of different cooking experiences and formats. It’s something that we focus on to make it easy for operators to integrate.” Introducing plant-based options to a restaurant’s menu is a great way to attract new customers and re-engage current fans. In 2021, an IFIC Survey in the U.S. found that 65 percent of respondents consumed plant-based alternatives, 20 percent consumed them at least weekly and 22 percent daily. “We offer a plant-based pork and sausage that’s pre-seasoned and pre-cooked,” Melton says. “This makes it adaptable for various dishes like breakfast sausage gravy, hash, or omelets. It also works great on English muffins and other buns. We aim to provide something that meets different needs and allows for further innovation. It’s precooked for establishments requiring that, yet its versatility allows for use in diverse dishes. It seamlessly integrates into how you want it to appear on your menu.” Impossible Sausage is especially versatile and easy to include in any breakfast or brunch dish. Coming in a variety of flavors, they all work great in a breakfast sandwich, biscuits and gravy, a breakfast scramble, or as a side with French toast.
Casual-Dining Chains Had a Difficult Year
Price-conscious consumers began to shift away from sit-down restaurants in 2023. If 2022 was a reminder of why Americans love casual-dining chains, 2023 showed why it may be the most challenging segment in the industry. Last year was a tough one for affordable, accessible sit-down restaurants, as stubborn inflation, price-sensitive consumers, and difficult comparisons to the year before combined to make growth elusive. Overall sales increased 4.7% year over year in 2023 for casual-dining chains on Technomic’s Top 500 Chain Restaurant Report. The growth came mostly from higher menu prices, and traffic fell 1.6%. It was a marked deceleration from the prior year when sales rose 9.1%. Some of the slowdown is due to the fact that casual dining had a solid year in 2022, as consumers were emerging from multiple waves of COVID-19 and eager to dine out. In 2023, that pent-up demand had largely dried up. Instead, many consumers began to cut back on their restaurant spending and visits in response to mounting inflation. “In 2022, you still had that rebound happening,” said Kevin Schimpf, director of industry research at Technomic. “As things have semi- returned back to normal, with the exception of inflation still being so high, that growth has somewhat flattened out.” That caused problems for even the biggest brands last year. Average sales growth among the top 10 largest casual-dining chains was 4%, and that includes double-digit increases at Texas Roadhouse and Longhorn Steakhouse. Without those outlier performances, average growth was just 2%. At 1,536-unit Applebee’s, sales declined 0.1%, and it fell behind Texas Roadhouse to become the third-largest casual-dining chain in the nation. No. 5 Buffalo Wild Wings managed just 0.5% growth and was leap-frogged in the rankings by Chili’s Grill and Bar.
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Inside the Resurrection of the Legendary Steak and Ale Restaurant Chain
A mission to revolutionize casual dining. What kind of person is gutsy enough to bring back an iconic restaurant chain after it’s been shuttered for nearly two decades? They would have to push past the fear of not living up to the hype or peoples’ expectations and be 100 percent sure they could deliver a top-notch experience. They would also need the right people and systems in place in order to grow the concept back to its original glory, at a pace that matches the pent-up market demand. They’d need to be someone who didn’t let naysayers slow them down. Meet Paul Mangiamele, the bold soul who is resurrecting Steak and Ale—the Norman Brinker-founded restaurant that first opened in 1966 and became known for introducing the salad bar. Mangiamele has more than 30 years in the hotel, restaurant, franchising, and retail industries, in both private and public organizations. Widely considered the early model for casual dining, Steak and Ale was founded on the premise of providing great steaks at affordable pricing and attentive, friendly service in an intimate yet comfortable environment. Inspired by the warmth of an English inn, the concept took off and grew to nearly 300 locations by the 1980s. But it had an unfortunate ending in 2008 with a Chapter 7 bankruptcy that left its sister concept, Bennigan’s, in big trouble, as well. All 150 corporate Bennigan’s closed with the bankruptcy filing, though some franchise locations remained open. Steak and Ale shuttered the remaining 58 at the time of the bankruptcy filing. A former CEO of Salsarita’s, Mangiamele was originally brought on by Bennigan’s former owner, Atalaya Capital Management, to lead the chain’s turnaround. But in February 2015, along with his wife, Gwen, Mangiamele completed a 100 percent acquisition of Bennigan’s Franchising Company and Steak and Ale from Fortress Investment Group.
Can Restaurants Save Costs with Sustainable Wines?
Reducing beverage costs by getting creative with energy-efficient processes and sustainable methods. A restaurant’s sustainability efforts have the power to not only improve the environment, but also attract more customers. In fact, 38 percent of consumers are more likely to choose a restaurant with locally sourced foods, and 30 percent would choose a restaurant with food grown in an environmentally friendly way, according to a recent industry report from the National Restaurant Association. But it doesn’t end with food. In fact, sustainability in a beverage program is a vital piece of the puzzle. The same report showed that restaurant goers value local wines and beers (48 percent of Millennials and 40 percent of Gen Zs). Implementing more sustainability efforts at the bar can make a big impact on the environment and potentially save money and bring in new customers. Charles Marshall, owner, and chef at The Marshal in New York City, has always curated a completely local wine list. “What we decided here very early was if we were going to open a farm-to-table restaurant, which was going to be represented in the beverage program,” Marshall says. Not shipping wines from France, Chile, and other destinations around the world reduces the restaurant’s carbon footprint, and it’s also putting money back into the local economy. Marshall finds restaurant goers often discover a local winery on the menu, which inspires a trip to check it out and further helps the local economy. Many wines on the list are also sustainably produced and/or natural wines. “One of the cool things about using local wineries is you get to know the winemakers,” he says. Just as many restaurants strive to know their farmers, the same benefits are true to knowing their brewers, winemakers, and distillers, he adds. “It’s just one step closer to production and knowing where your food and wine comes from.” In addition to local wineries, Marshall says a restaurant can also opt for wineries that have a sustainability certificate. Some best practices to look for include protection and conservation of the water supply, little to no use of pesticides and or herbicides, sustainable electricity use, and maintaining a healthy soil platform that will allow continued future use of the land.
How Self-Pour Solutions Elevate Hospitality
Self-pour technology is not a new concept. Consumers have used it for decades. Take the soda fountain at any fast-food restaurant for instance. At an elemental level, it’s a self-service product. But what the soda fountain lacks, the latest self-serve products make up for with innovative technology. However, there is a common misconception that self-pour solutions detract from the hospitality experience. The argument is that taking away the interaction between the guest and the person behind the bar eliminates a fundamental element of hospitality. While valid, it’s less about removing that element and more about evolving it to solve today’s biggest industry challenges and shifting consumer demands. Despite the argument, technology is key to unlocking proven new revenue streams and an enhanced customer experience, all while giving operators critical information about their customers to make better decisions that affect their operations and bottom line. Technology is not a disruptor, it’s a partner for today’s food and beverage industry. What is hospitality? It’s tough to define. Think of that warm feeling at a nice restaurant—staff greet you warmly and anticipate your needs. Or a chatty bartender who makes your drink just right every time. These moments capture hospitality’s essence. Hospitality today has changed due to digital transformation. Over the past decade, industries shifted. The pandemic accelerated this change, especially for food and beverage businesses. Now, customers expect digital interactions before visiting. They order online, pay via mobile, make reservations through apps, and more. This digital interaction is now expected on-premise. In short, self-pour technology lets guests be their own bartenders. Popular in bars, breweries, restaurants, hotels and more, thousands of businesses prefer it for faster service, less waste, and reduced labor costs. Brewpubs and breweries use it for beer flights, where smaller pours are needed, while hotels aim to enhance their guest experiences and operate a beverage program with little overhead or staff. Overall, self-pour boosts operational efficiency, saves on costs, and expedites beverage service while providing important data that operators can use to make better business decisions.
Seasonal Hiring, Online Ordering and Feeding the Workplace
Eating and drinking place summer employment forecast. According to the National Restaurant Association’s annual Eating and Drinking Place Summer Employment Forecast, restaurant operators will add 525,000 jobs for the summer season. This is the first time on record that demand has reached this level two summers in a row. “Restaurant jobs are particularly valuable because employees can learn a host of skills in a short time that are investments for both their business and everyday life,” said Michelle Korsmo, President & CEO of the National Restaurant Association. “According to our survey, among adults who have worked in the industry, a majority (63 percent) think working in the industry is extremely or very beneficial for skill development. Additionally, 79 percent of adults agree working in the restaurant industry is valuable for professional development and that they still use those skills like teamwork, prioritization, communication, adaptability, and attention to detail.” The restaurant industry is the nation’s training ground. Sixty-three percent of adults have worked in the restaurant industry at some point in their lives. One in 10 people currently work in foodservice, making it the nation’s second-largest private employer. Market Force Information unveiled a survey on casual dining preferences across the United States highlighting shifting trends influenced by economic factors and evolving consumer tastes. The research indicates that while over 60 percent of consumers prefer chain restaurants for steak and seafood, independent restaurants are more popular for Bar & Grill, Breakfast, and Asian themed dining, with 35-40 percent of patrons favoring independents for these cuisines. Pizza and Italian dining establishments see an almost equal split between chain and independent preference by consumers.
Bridging The Gap – Overcoming Labor Costs And Supply With Automation
Without sacrificing style. In an increasingly complex and expensive labor market, automated coffee solutions can significantly enhance margins for coffee operators. For most Americans, coffee is a part of their life. In fact, according to the National Coffee Association’s NCDT Spring 2024 report, 67% of Americans have consumed a coffee in the last day. These are the highest numbers recorded in recent years. However, the landscape of the coffee marketplace has evolved significantly since 2019. During the pandemic, more coffee consumption began to shift into the home, a trend that seems to be here to stay, with 82% of consumers consuming coffee in the home each day, and only 26% consuming coffee away from home, according to the NCA. For operators, this poses a critical question: how can consumers be drawn back out of the home for coffee purchases? According to Datassential’s Buzz 2024 report, the leading factors attracting customers out of the home for coffee occasions are convenience, quality, and price. Another alluring factor are beverages which are more difficult to replicate at home, such as espresso-based beverages since fewer consumers have the equipment capabilities to produce at home. With a strained labor market and increasingly competitive wages commanded by store-level employees, ensuring fast service and high quality, unique beverages, while protecting price to keep things affordable for consumers, is a challenge. Today’s coffee drinkers are on the go more than ever, with NCA data finding that more than half of away from home coffee is purchased through a drive-thru and an increasing proportion of it is consumed in-transit. While traditional espresso machines are valued for their aesthetics and the barista-theatre they provide, preparing espresso and milk beverages with them can be a tedious process, often involving nearly a dozen steps. Automated coffee solutions can double the potential throughput of a busy coffee bar, resulting in a faster, more convenient experience for the customer, and more revenue for the operator—a win-win situation.
Did You Know?
How restaurants can harness technology to enhance food safety. Food safety remains a challenge for foodservice operators and is fueling the growth of the digital food management solutions market, which is forecasted to hit $2.4 billion by 2026—a CAGR of 15.55 percent. Digital temperature monitoring is typically the first foray into solving for food safety, given the multiple areas it impacts—from automating temperature monitoring and logging processes to reducing energy costs and preventing food loss.
Employee Tip
Thanks to return of younger workers, restaurants expect summer hiring spree. The restaurant industry is bracing for another robust hiring summer, according to a recent report from the National Restaurant Association. Per the 26th edition of the Eating and Drinking Place Summer Employment Forecast, restaurants are expected to add 525,000 seasonal jobs this summer as part-time workers flock to the sector’s flexible opportunities. Overall, the figure would be slightly down from 2023’s 552,000 seasonal jobs. But to note, last year’s run was second only to 2015’s 555,000 in the history of the report. And there’s never been back-to-back years with at least 525,000 seasonal jobs added, until now.
