As Immigration Crackdown Looms
Restaurants are racked with fear. As the Trump administration rolls out its changes to the immigration system, fear is surging in the food-service industry as it braces itself for a promised crackdown on unauthorized workers. Immigrant labor, both authorized and unauthorized, is integral to the staffing and running of restaurants in the United States. In a 2024 data brief, the National Restaurant Association reported that 21 percent of restaurant workers in the United States were immigrants. That figure does not include unauthorized workers, however; the Center for Migration Studies has estimated the number an additional one million employees. Under the new administration, proprietors and workers are preparing for the worst. An Immigration and Customs Enforcement sweep at the Ocean Seafood Depot in Newark on Thursday deepened the anxiety (though it is unclear whether the action, which resulted in three arrests, was part of the Trump administration’s plan). And many restaurant owners around the country were reluctant to be interviewed, saying they worried that their businesses and workers would be targeted. Several declined to comment at all. Chicago and its restaurant industry have been anticipating actions by ICE since plans for post-inauguration immigration actions were leaked to the news media last week, with Chicago slated to be the first location. Even well-known Chicago chefs and restaurateurs who have been vocal about political issues in the past, including immigration, were hesitant to speak publicly about the threat of immigration arrests, so as not to put “a target” on their businesses and employees as numerous owners told The New York Times…
What to Do if ICE Comes Knocking
Here’s how employers need to prepare for the possibility that their workers will be targeted. The long-promised immigration sweeps began over the weekend, with federal agents reportedly arresting thousands of undocumented workers in events designed to draw media attention. Immigration watchers within the restaurant industry say the raids are meant to send a message to those not authorized to work legally: You are not welcome here. “Initially, this is a shock-and-awe campaign, where the government is working on the premise of ‘we want to create a scared populous,’” said Davis Bae, regional managing partner at the law firm Fisher & Phillips’ Seattle office, and a 30-year immigration attorney. Following Trump’s Day 1 executive order enhancing immigration enforcement, Tom Homan, the Trump administration’s “border czar,” has reportedly directed enforcement agencies to prioritize criminal suspects who may already have been identified as being in the country illegally. But the sweeps over the weekend did include some restaurant workers, and Bae contends the hospitality industry as a whole is vulnerable. And Trump’s anti-immigrant message is already having an impact. Bae cited one situation in which a restaurant worker was arrested over the weekend, and the next day two other employees didn’t show, even though they weren’t targeted. “And that’s exactly the point. It gets the message out,” said Bae. “This is just the beginning.” It’s not clear how far Trump will go, as the impact on the economy—and potential political backlash—takes shape. “But there needs to be a separation of fact and fiction,” he said. “There needs to be a realization of the economic realities of what will happen.” Bae recommends that employers take time to formulate a plan to prepare for the possibility that U.S. Immigration and Customs Enforcement, or ICE, or other federal agents, could come knocking. Before that happens, make sure your company is compliant with all required I-9 documentation. That means making sure the documents are on file and up to date for all workers…
Bielat Santore & Company – Restaurant Industry Alert
MONMOUTH COUNTY, NJ RESTAURANT FOR SALE/LEASE
Photo used to illustrate “Italian Restaurant” only and not actual representation.
Indulge in the allure of refined Italian cuisine at this established Monmouth County, NJ restaurant.
- Location: Highly visible intown location
- Building: 7,709 sq. ft. free-standing structure
- Seating:
- Dining: 100 seats
- Private Affair: 100 seats
- Bar Lounge: 50 seats
- Outdoor: 30 seats
- Features: This culinary gem boasts an open display kitchen supported by a second full kitchen.
- Financials: Grossing $2M+ annually.
- Offering: Sale of liquor license, FF&E, and goodwill. Favorable long-term lease of real estate.
- Utilities: Electricity, gas, water, sewer, and telephone.
This property is ideal for a passionate chef-owner and/or seasoned restaurant professional. Interested?
Contact Richard Santore 732.531.4200 for additional information.
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Fast Casual Restaurants Market in the US to grow by USD 84.5 Billion (2025-2029)
Driven by menu innovation and customization. Report on how AI is driving market transformation – The fast casual restaurants market in us size is estimated to grow by USD 84.5 billion from 2025-2029, according to Technavio. The market is estimated to grow at a CAGR of 13.7% during the forecast period. Demand for innovation and customization in food menus is driving market growth, with a trend towards increasing focus on digitalization of services. However, intense competition from quick-service restaurants poses a challenge. Key market players include Amergent Hospitality Group Inc., BurgerFi International Inc., Chipotle Mexican Grill Inc., Dominos Pizza Inc., Five Guys Enterprises LLC, Focus Brands LLC, Godfathers Pizza Inc., Inspire Brands Inc., MOD Super Fast Pizza LLC, Noodles and Co., Panda Restaurant Group Inc., Panera Bread Co., PORTILLOS Inc., Qdoba Restaurant Corp., Restaurant Brands International Inc., Shake Shack Inc., The Wendys Co., Uncle Maddios Pizza, Wingstop Inc., and YUM Brands Inc. The Fast Casual Restaurants market in the US is experiencing significant growth, with trends leaning towards high-quality ingredients, locally sourced produce, and fresh food. Millennials are driving this shift, favoring customization, healthy lifestyle choices, and online food delivery. Fast-casual chains like Panera Bread lead the way with specialized offerings, quick service, and digital ordering. Technology adoption is key, including inventory tracking, scheduling software, and online food delivery services. Ethnic-inspired dishes, such as burritos, bowls, and sandwiches, are popular, along with pizza, pasta, and salads. Entrepreneurs and investors see growth opportunities in this sector, with franchising and standalone restaurants offering first-mover advantage. Customers value reasonable prices, convenience, and high-quality dining experiences…
The Rising Cost of Eggs
The story of rising egg prices is more than just a matter of numbers. In kitchens across America, a simple staple has become a symbol of economic turbulence. The price of eggs has soared, leaving consumers wondering why their grocery bills keep climbing. Behind this surge lies a confluence of challenges, from devastating disease outbreaks to shifting regulations and rising costs in production. The impact ripples through households, businesses, and the broader economy, prompting urgent discussions on how to stabilize the supply and protect those most affected. One of the most formidable threats to egg production has been the relentless spread of Highly Pathogenic Avian Influenza (HPAI). Farms across the country have been forced to cull millions of hens to control the disease, leaving a noticeable gap in the nation’s egg supply. The flu’s impact has been devastating, with entire flocks wiped out in mere days. Unlike bacterial contamination, which typically leads to temporary recalls, the avian flu leaves a lasting mark on production. Once a farm is infected, recovery is slow, requiring strict biosecurity measures before repopulation can begin. This extended recovery period means that consumers are likely to feel the effects long after the initial outbreak subsides. Poultry farmers, already stretched thin by previous crises, now face unprecedented uncertainty. Some have chosen to exit the industry altogether, unable to sustain the financial strain. The loss of so many egg-laying hens has placed enormous pressure on producers, forcing them to make difficult decisions about pricing and supply. As a result, consumers find themselves paying significantly more at the checkout counter, while businesses reliant on eggs scramble to adapt to the growing scarcity. Beyond the impact of disease, egg producers face a host of economic challenges. The cost of feeding poultry has climbed steadily, driven by global supply chain disruptions and inflation in grain markets. Corn and soybean prices, key components of chicken feed, have surged due to climate change, geopolitical instability, and transportation bottlenecks. With feed costs accounting for a significant portion of production expenses, any increase directly influences the final price of eggs…
Slips, Trips And Falls
Avoid costly claims with prevention. Restaurant workers face a wide range of potential risks that can lead to common injuries, resulting in lost work time and costly workers’ compensation (WC) claims for employers. With the industry’s fast-paced environment and the frequent use of sharp objects, hot surfaces, and heavy machinery, injuries are a significant concern. Cuts, Punctures, and Scrapes: A Persistent Risk. Over the past year, cuts, punctures, and scrapes remain some of the most commonly reported injuries in the restaurant industry, comprising about one-third of all WC claims. With the increasing use of advanced kitchen tools and automated food preparation equipment, the potential for injury persists despite improved safety measures. Ensuring that employees are adequately trained in the use of new technologies and that safety protocols are rigorously followed is crucial in minimizing these types of injuries. Slips, Trips, and Falls: The Costliest Injuries. While cuts and similar injuries are frequent, a recent industry study in 2024 highlighted that slips, trips, and falls (STFs) continue to be the most costly and time-consuming injuries. STFs account for approximately 4.7 times more in paid losses compared to other common injuries and require over twice as many days for employees to return to work. This significant impact is largely due to the severity of these injuries, which can include fractures, sprains, and head injuries. The increased focus on ergonomics and the adoption of slip-resistant flooring materials have helped reduce the incidence of STFs, but the risk remains substantial. As the restaurant industry evolves, with more open kitchen designs and the integration of automated service technologies, maintaining rigorous safety standards is essential to prevent these costly accidents…
The New Wave in Asian Cuisine
Why restaurants should embrace a culinary shift. In this year of the snake, famed for creativity and flexibility, restaurants should take the time to explore ways to add Asian food options to their menus. It’s apropos that 2025 is the Year of the Snake in Chinese zodiac which traditionally symbolizes growth, creativity and flexibility. With the Chinese New Year just around the corner, the snake serves as a vibrant reminder for restaurants across the nation to elevate Asian cuisine to the forefront. Embracing the spirit of the snake, now is the perfect moment for culinary innovators to embrace and showcase the rich tapestry of Asian flavors and cuisine into their menus, making every dish a celebration of culture and creativity. Asian cuisine is the simple way to sum up this specific style of food; however, it is also a broad term that encompasses many different cultures and styles. When you think Asian cuisine, your mind may go straight to your typical takeout Chinese restaurant on the corner or your favorite sushi shop in town, but there are so many more opportunities for restaurants to capitalize on the surging consumer demand for authentic, cultural, and diverse options. Asian cuisine includes so much more—from China, Japan, India, Thailand, Vietnam, South Korea, Malaysia, Indonesia and more. It brings together a wide variety of flavors, textures, and cooking techniques with unique spice combinations, an assortment of fresh ingredients, unique sauces, and recipes that can satisfy simple preferences or spicy pallets and most often using popular sources like seafood, noodles, rice, vegetables and accessible meat. According to a market report from Kerry, a global leader in taste and nutrition solutions, global demand has grown significantly in recent years with the global Asian food market worth $154.8 billion in 2023 and projected to hit $268.9 billion by 2032, according to Market Research Future. Furthermore, the study shows “two in three consumers are open to trying global food,” which presents significant opportunities for restaurants to look to Asia for new additions to their menus. Similarly, a report from The Food Institute shows that in the United States, nearly 73 percent of all U.S. counties have at least one Asian restaurant of some kind…
Building Resilient and Less-Stress Restaurant Operations
The restaurant industry is fast-paced and demanding. With constant pressures to deliver excellent service while managing operations smoothly. Balancing staff needs, customer expectations, and resource constraints can quickly overwhelm staff and management alike. Discover practical strategies to reduce stress and establish clear standard operating procedures, or SOPs, to create a sustainable work environment. By adopting these approaches, you and your team can improve restaurant efficiency, team performance, and your chances of long-term success in a competitive field. To increase a restaurant’s operational efficiency, you need clear and sustainable SOPs. These structured guidelines ensure your team performs tasks consistently to reduce errors and streamline workflows. For restaurants, sustainable business SOPs enhance day-to-day efficiency and contribute to long-term success by optimizing resource use and reducing costs. Effective, sustainable SOPs focus on minimizing waste and maximizing productivity. For example, implementing procedures to monitor inventory closely can prevent overstocking or food spoilage, while clear cleaning and maintenance schedules ensure the proper use and consumption of supplies. Energy-saving practices, such as shutting down non-essential equipment during off-hours or scheduling regular maintenance, can significantly cut energy costs. Incorporating sustainability into operational procedures can also improve team accountability. By clearly assigning and documenting tasks, you help staff members know what’s expected of them, ultimately leading to smoother operations and less stress during busy shifts. Digital tools can further improve efficiency by tracking key metrics, automating repetitive tasks, and storing procedures in an easily accessible format…
Did You Know?
A Comprehensive Guide to Managing Staff Tips in Restaurants. Managing staff tips in a restaurant can be a delicate balancing act. Tipping policies affect morale, teamwork, and the overall success of your establishment. Here’s a detailed guide on how to navigate this important issue effectively. Understand the Basics of Tip Distribution. Before creating or adjusting your tipping policy, understand the typical roles involved and how tips are usually distributed…
Employee Tip
Are You a Manager or Leader? Here’s How to Tell and Why It Matters. Leadership and management are terms often used interchangeably, but they’re far from the same. Each requires distinct skills and mindsets that play critical roles in a restaurant’s success. While managers excel at planning, organizing, and maintaining day-to-day stability, leaders inspire, innovate, and challenge the status quo to drive change. The challenge—and opportunity—lies in blending these roles to fully engage your team and propel your business forward. Companies that do this well are not only better places to work, but they’re also more operationally sound. According to Gallup, profits can rise by 21 percent, with a 17-percent higher productivity rate when employee engagement is prioritized…