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Your support brings hope and help to California Fire victims in need. As Californians cope with the trauma and massive destruction from the wildfires, more than 400 American Red Cross workers are helping to ensure no one faces this heartbreaking time alone. We’re working closely with our partners to provide food, shelter, emotional support and other critical aid. A week after the fires first sparked, as many as 92,000 people are still under mandatory evacuation orders. The threat isn’t over as dangerous fire weather conditions continue with winds as strong as 70 mph fanning the flames. Many utilities are being shut off to help prevent new fires. Now is the time for people to remain vigilant, be prepared to evacuate and follow instructions from local officials. It’s important to remember that people from all socioeconomic backgrounds are impacted by these destructive fires. This is especially true for people with limited resources who usually experience a heavier toll after disasters. Families are depending on the Red Cross for assistance now, and we need your support. Please help people affected by the 2025 California Wildfires by visiting redcross.org, calling 1-800-RED CROSS (800-733-2767) or texting the word CAWILDFIRES to 90999 to make a donation. Your gift enables the Red Cross to prepare for, respond to and help people recover from these disasters. The American Red Cross shelters, feeds and provides comfort to victims of disasters; supplies about 40% of the nation’s blood; teaches skills that save lives; distributes international humanitarian aid; and supports veterans, military members, and their families. The Red Cross is a nonprofit organization that depends on volunteers and the generosity of the American public to deliver its mission.
In Restaurant Finance, Optimism Abounds for 2025
Investors are itching to come off the sidelines. The consensus is that investors are itching to come off the sidelines after a relatively dormant 2024, as interest rates come down and the economic environment stabilizes. There was a buoyant sense of optimism at mid-November’s Restaurant Finance and Development Conference (RFDC) in Las Vegas, fueled by a decisive election favoring a candidate many believe to be pro-business, easing interest rates, more amenability and interest from regional banks, and an uptick in non-traditional capital options. Above all, however, there was the benefit of hindsight — of 2024 being largely behind us. The year was dominated by bankruptcy, closure, and restructuring headlines and turned out to be much more challenging than anyone anticipated. But challenges can often create opportunities. “I think in tough times, that’s when you as a business, as an operator, you figure out how to operate. Then when good times come back, you’re more efficient,” Shauna K. Smith, CEO and cofounder of Savory Fund, said during a panel at RFDC. Savory Fund focuses on emerging brands, but it’s not the only equity investment firm expected to come off the sidelines in 2025. The general consensus — at the conference and elsewhere — is that it will be a very active year ahead for mergers and acquisitions after a relatively quiet 2024 (give or take Blackstone’s deals with Jersey Mike’s and Tropical Smoothie). According to a TD Bank survey, 84% of restaurant operators believe mergers and acquisitions activity will increase in the new year. “There is some pent-up demand,” said Alicia Miller, cofounder and managing partner of Emergent Growth Advisors. “Those who want to trade can find buyers. Others have the capital to deploy but have been sitting on the sidelines for two years. I’m cautiously optimistic we’re heading toward stability that will allow more transactions to take place.”
Bielat Santore & Company – Restaurant Industry Alert
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ACTIVELY LOOKING FOR NEW LOCATIONS FOR IMMEDIATE EXPANSION!
Considering the sale of your restaurant (including land, building and liquor license)? Call Bielat Santore & Company first. We are currently working with several multi-unit restaurant companies that are internally funded, have established banking relationships, are corporately managed and can move expeditiously toward closing on the right locations. We have sold several restaurants to these companies. This may be the opportunity you have been waiting for!
Contact Richard Santore, 732.531-4200 for a free personal consultation.
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Navigating the Changing World of Wine
Wine experts share their perspectives on predictions for 2025. Shifting consumer preferences, a growing interest in sustainability, and the influence of younger generations are redefining how wine is consumed and appreciated. FSR spoke with industry leaders to unpack the major trends of 2024 and explore what the future holds for the wine world in 2025. Jon Baer, beverage director at North Italia, notes that wine’s popularity has steadily declined since the COVID-19 pandemic, with sharper downturns over the past two years. He attributes this shift to the surging appeal of low- or no-alcohol beverages and the booming cocktail scene, especially in premium tequila and high-end whiskey categories. “We definitely see consumers transitioning to cocktails from wine, and I think there’s going to continue to be this trade-off for the nonalcoholic beverage side,” he says. “The consumers that are sticking with wine are going to continue to look for something that overdelivers at a quality price point.” Baer groups consumers that are still ordering wine at the table into two key groups. The first seeks “safe and affordable” options. “They want something that’s at a relatively good price point that they can trust,” he says. “That’s either recognizing the consumer brand name or just the varietal type.” The second group is more discerning, willing to pay a premium for a glass of wine they perceive as high-quality. “If you’re going to charge $18 for a glass of wine, they want to know that it’s a quality glass, and most of those consumers that are spending that money recognize what they’re paying for,” he says. Baer also notes an oversupply of wine in 2024 that will likely persist into 2025. This surplus could benefit inflation-weary consumers by enabling restaurants to offer better price points. “Coming out of COVID, there was so much demand for everything—especially domestically—that prices have just continued to go up the last couple years,” he says. “I think those will relax a little bit and help us out, at least on the restaurant side of our cost of goods, and be able to pass it on to our consumers”…
2025 Restaurant Design Trends
Elevating guest experiences with innovation and flexibility. As the restaurant industry moves into 2025, design is taking center stage as a key driver of guest experience, operational efficiency, and brand storytelling. Today’s diners expect more than just good food—they seek environments that captivate, connect and surprise. Mintel’s 2024 Global Consumer Trend ‘Relationship Renaissance’ revealed that coming out of the pandemic, consumers expressed an eagerness to seek connection with purpose. At Harrison, we’re seeing four emerging trends shaping the future of restaurant spaces driving at purpose: dynamic bar areas, local element integration, flexible layouts and playful, art-centric designs. Let’s explore how these trends can help restaurant operators thrive in the year ahead. The Bar Area: A Destination, Not Just a Feature. In 2025, the bar will continue to evolve from a functional space to a destination within the restaurant. Beyond serving as a place to grab drinks, the bar is becoming a hub of social interaction and a key driver of revenue. Positioning the bar as a brand extension and understanding the role it plays within the experience is a critical component. Some brands may consider that they can offer an experiential focused bar menu for a more approachable price point for the consumer who may not opt for a full dining experience. Operators are rethinking bar design to maximize its versatility—creating spaces that work equally well for solo diners, couples, and groups to accommodate different ages and other demographics. Expect to see bars that blur the lines between form and function. Innovative lighting that shifts from day to night and elevated barstool comfort are just a few examples. Additionally, bar menus are expanding to include more interactive elements such as pairing menus with the food and tasting flights, encouraging customization and choice, resulting in longer stays and higher spending. Investing in a thoughtfully designed bar area can set your restaurant apart as a go-to gathering spot…
How Restaurants Can Manage Food Costs During Disruptions
Understanding the impact of disruptions. Experts have deemed recovery from the pandemic “complete,” but a new set of challenges has emerged for restaurants: labor shortages, disrupted supply chains, and extreme weather. Amid these potential disruptions, operators need a fresh approach to managing food costs. Here are seven strategies to boost adaptability and resilience while safeguarding the bottom line. Running a restaurant has always been a balancing act. But it goes beyond figuring out how to source the freshest ingredients at the best price. Currently, owners and operators across the country are grappling with:
- Worker Shortages: The restaurant industry is facing a severe labor crunch, with 45 percent of operators reporting they need more employees to meet demand.
- Extreme Weather: By 2035, experts predict that higher temperatures alone will push up worldwide food prices by between 0.9 and 3.2 percent annually. Meanwhile, extreme weather events are likely to disrupt transportation routes, damage crops, and lead to shortages of key ingredients, resulting in price spikes that impact menus.
- Seasonal Shifts: They may be predictable, but they still add another layer of complexity to restaurant management. Sourcing the best ingredients at the right price requires a keen understanding of seasonal rhythms, strong relationships with suppliers, and flexibility to adapt menus on the fly.
The restaurant industry is a marathon, not a sprint. Use these strategies to create a more resilient operation that can weather any storm. Adapting in real time and making data-driven decisions will not only help manage food costs but also position your restaurant for long-term success in an unpredictable market…
NYC Restaurants Flip Out Over New ‘Char Broil’ Rule
That would force them to cut emissions by 75%. Big Apple eateries say a new “char broil” rule is totally half-baked. The city’s environmental cops could force restaurants that use char broilers to cut their smoky emissions by 75% — or figure out a new way to cook meat and fish. Restaurants that char-broil more than 875 pounds of meat per week would be barred from operating unless they install an emissions control device to curb pollutants if their char broilers were installed before May 6, 2016, according to a new rule proposed by the Department of Environmental Protection. “People are getting knifed in the subway, and they’re worried about char broilers?” fumed Junior’s restaurant owner Alan Rosen, who chars meat at three iconic eateries in Midtown Manhattan and Brooklyn. Industry sources estimate as many as 200 restaurants could be affected by the new rule from the Department of Environmental Protection, with thousands of dollars in costs associated with upgrading their exhaust systems unless they apply for a hardship variance. The latest green move follows a similar crackdown on wood-and-coal oven pizzerias, but smoking-mad restaurateurs like Rosen say government overreach and the Nanny State shouldn’t turn items into the Nanny Steak. “We grill with an open flame,” he said. “We’ve been doing this for almost 75 years. It’s absolutely ridiculous. “The government should focus on quality-of-life issues and stop messing with my burgers,” he went on. “This is a government that’s gone haywire. This shouldn’t be on anyone’s radar.” Popular steakhouses are in the crosshairs of the proposed requirement, which is likely to go into effect later this year. Empire Steakhouse — which has three locations in Manhattan — could be forced to upgrade its exhaust systems, a staffer said. Burger King advertises that it flame broils its meats, but a source familiar with the requirements said the fast-food giant’s cookers already comply with the emissions rule. The Whopper maker declined to comment.
The 7 Red Flags a Chef Looks For
When dining at a high-end restaurant. Many high-end restaurants offer curated multicourse tasting menus — elaborate, time-consuming, and often expensive ways of dining out that are about more than just food. Telly Justice, the executive chef and co-owner of the fine-dining restaurant HAGS in Manhattan, told Business Insider she was skeptical going into her first tasting-menu experience at a three-star Michelin restaurant. However, she had an incredible time and said the craftsmanship, care, and artistry were apparent in every aspect of the menu. Now, Justice holds that experience as the gold standard as both a diner and a chef. Here are a few red flags the chef keeps an eye out for when choosing the tasting menu at a fine-dining restaurant. It’s unclear how much the meal costs. If you can’t find the prices listed for menu items, the restaurant is probably “a space for people that don’t need to know the prices,” Justice said. It’s kind of a code to let you know that if you need to budget for this meal, it’s probably not for you. The chef said the lack of prices could also mean the place is likely to take you and your wallet for a bit of a ride. The menu feels overwhelmingly wordy. “Menus that do too much talking and explaining tend to flag to me that this is somebody that has an insecurity with their cuisine that the food itself can’t speak and explain the concept on its own,” Justice said. She prefers simple menus over ones packed with complex jargon, industry speak, or technical words. “If you have to write a paragraph about a dish before I even enter the restaurant, I’m already exhausted,” she told BI. No clear thread or theme connects the courses. Justice said it is “essential” that high-end tasting menus tie each course together somehow, whether through a vague theme or specific thread…
Did You Know?
How Scammers Exploit Food Delivery Platforms. Fraud in food delivery platforms is a growing threat, draining restaurant revenue and eroding customer trust. From account takeovers to sophisticated GPS spoofing and device manipulation, fraudsters continuously exploit the vulnerabilities of these platforms. While traditional fraud detection methods like device fingerprinting provide some protection, they are no match for advanced fraudsters who bypass these systems with ease. Recognizing the critical need for more comprehensive fraud detection, food delivery services must understand the methods fraudsters use…
Employee Tip
Event Management Stress Strategies. Event management is a rewarding but high-pressure career. Whether you’re managing events at a restaurant, hotel, or venue, or working on corporate events, weddings, or social events, the fast-paced nature of the event manager role can take a toll on your mental, physical, and emotional well-being. By incorporating these practices when burnout is imminent, event pros and event managers can return to their roles with increased resilience, creativity, and a renewed passion for creating memorable experiences…