Foodservice Equipment
Equipment and Supplies Sales Sag in Q2
Sales of foodservice equipment and supplies came in at -1.0% in the second quarter of 2024, per the Manufacturers’ Agents Association for the Foodservice Industry. Reps project sales of foodservice equipment and supplies will shrink by 1.6% in the third quarter of 2024, per the MAFSI Business Barometer.
In comparison, foodservice equipment and supplies sales grew by 0.1% during the first quarter of 2024, per the MAFSI. And sales for the second quarter of 2023 showed a gain of 4.1%.
“At best, the industry has entered a period of stagflation (lower sales/higher prices) and is hopefully bottoming out. As inflation lessens and interest rates come down, a recovery should start to come into our sights, perhaps in Q4/24 or Q1/25,” said Michael R. Posternak, CEO of PBAC and Associates, Eastchester, N.Y., in a statement that accompanied the release of the data.
Looking at sales by product category, supply items represented the lone bright spot, increasing by 2.4%. Furnishings saw sales decline by 3.8% and sales of tabletop items dipped by 2.1%. Equipment sales declined by 1.0%.
All geographic regions recorded shrinkage for the second quarter including -0.5% in the Midwest, -0.8% Canada, -1.0% West, -1.1% South, and 1.5% Northeast.
Only 29% of reps report an increase in quoting activity for the second quarter of 2024. This marks a 6% decline from the previous quarter. And only 15% of reps report an increase in consultant activity for the second quarter.
Source https://fesmag.com/topics/the-latest-news/22255-equipment-and-supplies-sales-sag-in-q2
Flexeserve Names Culinary Director
Sean Landrum joins Flexeserve as culinary director for the manufacturer of hot food holding equipment.
Sean Landrum headshotLandrum’s background includes operations and culinary research and development roles with such brands as BP, Jack’s Family Restaurants and Pizza Ranch.
In his new role, Landrum will work with clients to develop custom menus and food concepts. He will also seek to raise “culinary support with a more scientific approach to testing that provides valuable data to customers,” per a release.
Landrum is the latest in a series of Flexeserve new hires. For example, Flexeserve hired Conrad Randell to serve as its sales manager for the U.S. and Canada in mid-July.
Source https://fesmag.com/topics/the-latest-news/22238-flexeserve-names-culinary-director
In or Out: What To Know About Ventless Equipment
Experts share ideal applications for ventless equipment, plus a few limits to note.
Manufacturers continue to grow their ventless equipment offerings, delivering a world of possibilities to operators. Most recently, the category expanded to include an open canopy hood that can accommodate high-volume frying and protein cooking at the same time. It also now includes an oven with four cooking chambers, using convection or impingement, in one footprint. Operators looking to save on construction costs and maintenance of a traditional exhaust hood may wonder if ventless equipment makes sense.
“Ventless technology has been around a long time and if it was just an easy way to get rid of your exhaust hood, everybody would be doing it,” says Richard Young, director of Frontier Energy, which operates the Food Service Technology Center. “But everybody doesn’t do it because it’s not meant to be a blanket replacement for exhaust hoods in regular kitchens.” It’s a specialized technology for certain applications.
Today, ventless equipment includes everything from light-duty countertop units like high-speed ovens to ventless hood systems, aka recirculating hoods. There also are ventless combi ovens, steamers, display cooking stations, dishmachines and specialty equipment, like countertop fryers. Operators considering the technology will want to note in what applications it excels, what to keep in mind when specifying it and what’s coming up next.
Hobart Dishwasher AM16VL UBI 200081 289
Ventless dishmachines capture steam before it escapes, making for a more comfortable dishroom. This model includes a scrap basket to easily remove waste between washes. Courtesy of Hobart.
Where It Works
Foodservice design consultants rely on ventless equipment when they can’t use a traditional exhaust hood; it’s another tool in their toolbox.
“Typically it has to do with the architecture, like if it’s a renovation and we have limits on adding exhaust hoods or it’s a tall atrium, which happens on some of our corporate projects,” says Tarah Schroeder, vice president of Ricca Design Studios, who spoke about ventless at FER’s most recent Multiunit Foodservice Equipment Symposium (see “6 Tips” below). “A coffee shop/cafe is a great example of where just a few pieces can bring in additional revenue by expanding a menu.”
And those pieces often come with extra perks beyond ventless. “High-speed ovens have multifunction capabilities; they can become a panini press just by using a plate accessory,” says Jamison Day, senior project manager at Cini-Little Int’l. “Operators can program recipes into the ovens and all an employee has to do is hit a button to cook. There’s no training involved.”
On large-scale projects, such as stadiums, Ryan Rongo, vice president of design, and Peg Galie, senior associate, both with S2O Consultants, often rely on ventless equipment.
“We just opened the Superdome, which is an existing facility with a lot of renovation work on the concessions,” Rongo says. “Adding exhaust hoods wasn’t feasible because of the existing infrastructure so ventless equipment was used to help supplement that need for cooking.” An example might include a concession stand tucked underneath a seating area.
At Climate Pledge Arena, Galie says, the design team relied on ventless griddles because they couldn’t touch the historic roof. “We couldn’t use black iron so we basically had them in concessions everywhere. They became a show cooking piece,” she says.
Alto Shaam Converge Shullys Lifestyle Photo11
Ventless multi-cook ovens provide simple recipe programming so employees can cook with the touch of a button. Courtesy of Alto-
Shaam.
Good To Know
All of this to say, ventless equipment has its limits. To start, it’s all electric; it doesn’t filter the carbon monoxide gas-powered equipment puts out. And with ventless hoods, there is usually a limit to how much wattage operators can place under them. A few other considerations include the following:
Heat and moisture stay. Ventless systems capture grease, not heat. And with Cal/OSHA’s recently passed indoor heat requirements, and a proposed rule in July by OSHA at the federal level, keeping kitchens below a certain temperature becomes even more critical. Figure the additional heat into the design process.
“If the heat has to be contained in the building, my suggestion is to go with the most efficient equipment possible so you get the most cooking done with the least amount of energy,” Young says. “Use combination ovens and tilting skillets and stay away from griddles, ranges and broilers.” And work with the engineers to make sure there is enough air conditioning in the space.
On the flipside, ventless dishmachines, a rapidly expanding category, remove heat from dishrooms, making them more comfortable. Also called heat recovery dishmachines, the units capture steam before it escapes and use it to heat water for the next cycle. Instant rebates are available on the dishmachines as well as other ventless equipment, Young says, which help offset the higher purchase price.
Watch for odors. Ventless systems don’t typically filter odors either. But that’s changing, says Dick Eisenbarth, president emeritus at Cini-Little and a judge for the National Restaurant Show’s Kitchen Innovations Awards program.
“It used to be you could always tell when there was ventless cooking equipment because there was just a stale smell in the space,” he says. “Now they’re using ozone to get rid of the odor.” In the example of the open canopy hood, the system leverages the use of ozone and a wet scrubber filter to capture and obliterate fats, oils and grease, returning clean air into the space.
Know the codes. There are codes related to ventless equipment and it helps to have them handy when the fire marshal arrives. Schroeder points to IMC 507, covering commercial kitchen exhaust hoods, which has two exceptions related to ventless technologies—UL 710B and UL KNLZ. Another good one to know is EPA 202, she says, which is the test method used to exempt cooking equipment from having an exhaust system.
Rongo adds that certain jurisdictions have limits on the number of ventless pieces an operator can put into a space. “New York and California both have limitations on how many pieces you can have in a single area,” he says. “There also are limitations from the manufacturers on how many pieces you can put next to each other.”
Factor in maintenance. Ask manufacturers what filters need to get replaced, how often and what’s the cost. While some filters are washable, others, like charcoal filters, are disposable. Figure in that ongoing cost.
Take care when cleaning ventless equipment, too. “You can’t just dump a bunch of water on it; you’ll soak your filters,” Galie says. “In the larger venues where volunteers might be working, we always have to make sure that there are people there with them, helping them understand what can and cannot be done from a cleaning standpoint.”
RATIONAL P6A1752
Filters on ventless cooking equipment, like combi ovens with recirculating hoods, require maintenance. If they’re disposable, ask manufacturers how often they need replacing and the cost. Courtesy of RATIONAL.
On the Horizon
Even with these limits, ventless equipment offers operators options when they need all the help they can get.
“We’re putting foodservice in all kinds of unexpected places, which means we need a lot more flexibility and that’s why ventless is so relevant right now,” Young says. “It allows you to go into places where you might not be able to put in an exhaust hood and add menu items at a time when the industry is suffering, having to evolve and thinking, ‘How do we keep making money?’”
Coming up, consultants predict the category will grow in a few ways, including ventless hoods that handle more equipment and an increase in reusable filters to reduce ongoing maintenance costs. Operators also can expect a wider use of modular cooking stations and specialty equipment.
For those operators who want to learn more about ventless equipment, Eisenbarth says, go check it out. “Many of these manufacturers have created training centers so end-users can use the equipment and test their recipes,” he says. Certain rep firms also have test kitchens available.
6 Tips
Operators considering ventless technologies will want to note the following tips:
Think about whether it’s the best solution for the location
Consider the menu and production capacity needed
Understand the local landscape
Choose the right equipment
Plan for heat rejection
Be ready to educate officials
Source: Tarah Schroeder of Ricca Design Studios during her presentation “Real Life Experiences Designing Ventless Kitchens” at MUFES 2024 https://www.fermag.com/articles/in-or-out-what-to-know-about-ventless-equipment/
Energy-Efficient Kitchen Equipment: Reducing Carbon Footprint in Restaurant Operations
In recent years, the restaurant industry has faced increasing pressure to make its operations more sustainable. One key area under scrutiny is the kitchen. A significant part of a restaurant’s carbon footprint derives from its equipment’s energy consumption, from sourcing to preparation to food safety.
Fortunately, restaurants can improve energy efficiency for a more positive environmental impact in several ways. Of course, to implement such a solution using the latest technology and efficiency practices, it’s vital to understand the problem.
Kitchen Equipment’s Energy Consumption
Commercial kitchen appliances—especially older and outdated models—utilize ample energy, hindering indoor comfort, lowering air quality with carbon dioxide (CO2) emissions and increasing utility costs for dining establishments.
For instance, electric induction equipment delivers 85 percent of energy for cooking operations, compared to 45 percent for gas stoves, which generate CO2, nitrogen dioxide and particulate matter. Likewise, a deep fryer uses 50 percent more power than the average American household’s consumption annually.
Breweries and distilleries are also high energy consumers, with owners spending $200 million on energy bills each year, or 8 percent of their operational costs. Only 4 percent of heat is generated from air compressors—instrumental in brewing—while the rest goes to waste.
Off-site catering also produces emissions. For example, restaurants must refrigerate food to ensure safety during transportation. Debris buildup on portable equipment—including grill surfaces, fryers and ranges—also consumes more energy from having to work harder.
Benefits of Investing in Energy-Efficient Kitchen Equipment
Energy-efficient commercial kitchen equipment contributes significantly fewer CO2 emissions, promoting a more sustainable restaurant industry. Newer appliances usually have high-end features for better cooking performance, like temperature control precision for food safety, faster cook times and durability.
Upgraded kitchen equipment also enhances indoor comfort by reducing heat output, creating more comfortable working environments for staff and increasing productivity. On average, commercial kitchens range from 41.5 to 54 degrees Celsius—106.7 to 129.2 degrees Fahrenheit—forcing the air conditioning to work overtime.
These changes translate to ample cost savings. Meanwhile, restaurants have a better chance of meeting equipment compliance regulations and demonstrating their commitment to the planet, which helps boost their reputation.
How to Reduce a Restaurant Kitchen’s Carbon Footprint
Reducing the kitchen’s carbon footprint should be every restaurant owner’s priority. Naturally, the most effective way to achieve this is by investing in energy-efficient appliances and smart technology while implementing sustainable operations. These four tips can help restaurants lower their environmental impact.
Invest in Energy-Efficient Appliances
Whether operating a dine-in establishment or off-site catering service, replacing older equipment with energy-efficient models reduces a commercial kitchen’s CO2 output.
Energy-Star-certified refrigerators, freezers, steam cookers, ice machines, ovens, grills, dishwashers and hot food-holding cabinets are available. Built-in technology may include self-closing refrigeration and automatic shut-off features.
Depending on the product type, restaurateurs can achieve 10–70 percent more energy savings than conventional models over the new appliances’ lifetime.
Adopt Sustainable Equipment Operations
Restaurant managers should implement new equipment operational rules for staff to follow. For instance, appliances should undergo regular cleaning for food safety, continued optimal performance and less energy waste.
These rules may include turning off equipment when it’s no longer in use, avoiding opening doors to hot cooking appliances and utilizing unique energy-saving features newer models offer. Creating a cleaning and maintenance schedule will also ensure the equipment works long term with continued use.
Integrate Renewable Energy
More restaurants are exploring integrating renewable energy sources—such as solar panels, wind power and geothermal heating—into cooking operations.
In April 2023, Chipotle opened two all-electric restaurants using 100 percent solar and wind power for maximum efficiency. The brand hoped to open another 100 as part of its carbon reduction initiative. Amy’s Drive Thru and Wendy’s have also implemented renewable energy in several establishments, believing it will help the brands attain long-term operational savings.
Meanwhile, although it has more indirect impacts, off-site catering services may want to consider zero-emissions vehicles to reduce CO2 from diesel-powered food trucks.
Monitor Energy Consumption
Innovative technologies continue revolutionizing the restaurant industry’s ability to reduce its carbon footprint. Energy monitoring systems offer real-time insights across commercial equipment, allowing restaurateurs to identify which appliances consume the most energy.
Energy management platforms also deliver centralized control over use with comprehensive reporting and improvement recommendations.
Likewise, smart equipment may have advanced sensors to track energy use and notify cook staff when machines require maintenance. Some models even allow restaurants to control and monitor appliances remotely using a smartphone.
Embracing Kitchen Efficiency Is Good Business
Restaurant managers understand the importance of adopting sustainable practices, especially since today’s patrons prefer eco-friendly establishments. Of course, as much as it is an environmental responsibility, equipment efficiency in ingredient sourcing, preparation, food safety and off-site catering often results in significant savings. As such, lowering operational emissions is good for a restaurant’s bottom line.
Ellie Gabel is a freelance writer who also works as the associate editor for Revolutionized.com. She loves keeping up with the latest innovations and advancements in science, tech and sustainability. When she’s not hard at work, you can find her playing video games and spending time with her husband and their cat.
Source https://www.fsrmagazine.com/feature/energy-efficient-kitchen-equipment-reducing-carbon-footprint-in-restaurant-operations/
Tabletop and Front of House
Are We at a Culinary Crossroads?
Future foodspaces will need to be designed to meet the personalized needs of diverse customer bases, according to Culinary Crossroads: How Societal Shifts Are Defining Tomorrow’s Dining, the latest whitepaper from IA Interior Architects research initiative, HumanX.
“The future of restaurant design will be complex and dynamic, shaped by generational preferences, shifting family structures, and broader ecological and economic trends,” said Carlotta Dove, Director of Consumer Experience IA Retail, who co-authored the report with Mike Riggs, Managing Director IA Retail. “Emerging factors like hybrid work patterns, climate change, and growing interest in circadian rhythms could also reshape dining habits, potentially leading to the rise of a new nocturnal economy.”
More than 500 US consumers responded to the survey detailing the varying generational needs and desires including the need to offer tailored experiences—such as smaller portions and personal, analog interactions for senior diners, while providing immersive, social environments for younger guests in Gen Z and Gen Alpha.
“It’s more important than ever for restaurants to elevate the customer experience as habits and lifestyle needs change rapidly, with the design of the space playing a crucial role in shaping these experiences,” Dove told Modern Restaurant Management (MRM) magazine. “Staying innovative, forward-thinking, and agile in answering these questions will be essential for creating food spaces that not only meet customer needs but also set trends rather than following them.”
Zeroing in on your customer and community needs and evolving habits will be key to remaining relevant and ahead of the curve in the fascinating landscape of food spaces.
Dove added that the survey reveals a significant shift in what restaurant guests desire, driven by societal changes.
“With third spaces disappearing, cost of living rising, and work-life pressures increasing, people are now turning to restaurants not just for a meal, but for an escape. Consumers seek environments where they can truly relax, recharge, and disconnect from the daily grind. Zeroing in on your customer and community needs and evolving habits will be key to remaining relevant and ahead of the curve in the fascinating landscape of food spaces.”
She noted that brands are evolving their designs to create spaces that foster deeper connections with the self, supported by elements that mimic calming nature such as culturally conscious biophilic designs, curved architectural features inspired by neuro-aesthetic design principles, circadian lighting, and low-noise environments—all aimed at refreshing and rejuvenating guests.
“As social and personal time is becoming scarcer, the purpose of visiting eateries has evolved to be more inward facing. IA’s results show that diners across generations are now more focused on deepening existing relationships—whether with family, friends, or partners—rather than connecting with new people or engaging with the broader community. In response, all types of food spaces are adapting by increasing walkways, incorporating greater space between diners, and choosing furniture that supports comfort and privacy. With health top of mind, portion sizes are decreasing, and brands experimenting with digital interfaces that highlight macro- and micro- nutrients, nutrition, and health tracking through AI (Artificial Intelligence) multi-modal assist.”
She added that brands need to understand that inclusivity has also become a top priority for many guests wiith customers increasingly valuing spaces that cater to neurodiversity. This shift has led to a demand for spacious layouts that offer calm, quiet, and low-stimulation zones alongside high-energy environments, creating thoughtfully zoned areas that cater to different moods and energies.
As interactions grow more transactional and digitized, the craving for community and personalized recognition will only grow stronger.
“IA’s research highlights generational differences in food habits and dining preferences as key indicators of both current and future needs in dining spaces,” said Dove. “At the same time, common desires emerged across generations: the need to be recognized as more than just customers, a preference for private and spacious dining, and the perception of dining out as a celebratory reward. As interactions grow more transactional and digitized, the craving for community and personalized recognition will only grow stronger.”
Restaurants need to create dining spaces that resonate across generations, she added.
“Thoughtful design elements—such as wider walkways for accessibility, distinct zones for different dining experiences, a welcoming atmosphere, and spatial touchpoints that encourage personal interactions with staff—can help craft spaces that appeal to a broad audience while maintaining a sense of magic and cohesion across generational profiles.”
To be expected, the pandemic has had long-term impact on restaurant design and guest expectations including the need for more flexible and adaptable layouts.
“The post-pandemic landscape has increased the need for flexible restaurant layouts,” said Dove. “Pop-up and market-style food spaces are gaining traction, especially among younger generations who crave variety and non-traditional dining experiences. IA’s ‘Culinary Crossroads’ survey showed 68 percent of Gen Z are bored by the lack of variety and innovation in both menu and design. Restaurants are also exploring ‘black box’ spaces, defined by projection, lighting, music, and other experiential effects rather than materials and fixed design choices. Simplicity allows for a range of configurations that can be easily modified to meet diverse community needs and evolving customer preferences.”
For new build projects, there is a growing demand for prototypes that can be quickly adapted and scaled, whether for quick service or fine dining, Dove added.
Another factor influencing restaurant design is the increasing integration of technology that balances guest need for digitization without taking away from the human element of hospitality.
“The push to create immersive, digitally driven dining environments is stronger than ever,” said Dove. “However, when technology is used merely as a gimmick or to replace human interaction, it can harm the overall experience. For example, QR code menus are often criticized for reducing the personal touch in dining. Instead, as highlighted by IA’s ‘Culinary Crossroads’ survey, even the most tech-savvy diners prefer technology that enhances rather than replaces personalized human interactions. AI is at the forefront of this transformation, offering innovations like holographic displays that vividly highlight menu items, health-support devices that provide personalized wellness advice, and immersive settings that transport diners to otherworldly environments. The concept of synchronous dining is also gaining popularity, enabling diners to share meals with loved ones in virtual spaces, regardless of physical distance. These technological advancements aim to enrich the dining experience by fostering escapism, personalization, and a stronger sense of community.”
Source https://modernrestaurantmanagement.com/are-we-at-a-culinary-crossroads/
The case for self-compassion in leadership
Lead more effectively by embracing self-compassion as an opportunity for growth and connection, writes Massimo Backus.
In a world that often equates leadership with relentless drive and perfectionism, it’s time for a new approach. As someone who has spent over 15 years in leadership development, I’ve witnessed the immense pressure that leaders place on themselves to be perfect, never to falter and always to push forward. But what if the key to becoming a truly effective leader isn’t about being more demanding on yourself or striving for an unattainable ideal? What if it’s about embracing your humanity and leading with self-compassion?
The myth of perfection
As a young professional, I believed that to be successful, I had to be perfect. This mindset drove me to achieve, but it also led to burnout, frustration and a deep sense of inadequacy. I’ve seen the same pattern play out with countless leaders I’ve coached over the years. They push themselves to the brink, believing that anything less than perfection is failure. But this mindset is not only unsustainable, it’s counterproductive.
Research by Kristin Neff, Ph.D., an educational psychology associate professor and pioneer in the field of self-compassion, has shown that being kind to ourselves in the face of failure actually leads to greater resilience and effectiveness. Leaders who practice self-compassion are more likely to learn from their mistakes, maintain motivation, and build stronger, more cohesive teams. Self-compassion is not about lowering standards or accepting mediocrity; it’s about recognizing our shared humanity and understanding that perfection is neither possible nor necessary.
Real-life leadership: The power of self-compassion
Let me share a story from my own experience. A few years ago, I was working with a CEO who his team had labeled as demanding and unapproachable. He was known for his high standards, and his no-nonsense attitude, but behind the facade was a man who was deeply insecure about his abilities. He felt like an imposter, constantly fearing that he would be exposed as a fraud.
When we began working together, I encouraged him to practice self-compassion. At first, he resisted, believing that self-compassion would make him weak. But over time, he began to see the benefits. By allowing himself to be imperfect, he became more open to feedback, more empathetic with his team and more willing to take risks. His leadership style shifted from one of fear and control to one of trust and collaboration. His team, in turn, responded with greater loyalty and performance.
This transformation didn’t happen overnight, but it was profound. By embracing self-compassion, this CEO not only became a more effective leader but also a more fulfilled person.
The 3 pillars of self-compassionate leadership
Self-compassionate leadership is built on three pillars: awareness, acceptance and accountability. These pillars are not just abstract concepts; they are practical tools that leaders can use to navigate the complexities of their roles.
Awareness. The first step in self-compassionate leadership is developing an awareness of your internal states — your thoughts, emotions and reactions. This requires mindfulness, the ability to observe yourself without judgment. When you are aware of your internal experiences, you can respond to challenges more effectively rather than reacting impulsively.
Acceptance. Once you are aware of your internal state, the next step is acceptance. This means acknowledging your imperfections and limitations without harsh self-criticism. Acceptance does not mean complacency; it means recognizing that you are a work in progress, just like everyone else. When you accept yourself as you are, you free up the energy that was previously spent on self-judgment, allowing you to focus on growth and development.
Accountability. Finally, self-compassionate leadership requires accountability — not just to others but to yourself. This means taking responsibility for your actions and their impact while also being kind to yourself when you fall short. In the context of self-compassionate leadership, accountability is about holding yourself to high standards but understanding that mistakes are opportunities for learning, not evidence of failure.
The ripple effect of self-compassion
The benefits of self-compassionate leadership extend far beyond the individual leader. When leaders model self-compassion, they create a culture of psychological safety within their organizations. Team members feel more comfortable taking risks, sharing ideas and learning from their mistakes, leading to greater innovation, stronger collaboration and a more resilient organization.
According to a study published in the Catalyst, companies led by self-compassionate leaders tend to have 76% higher employee engagement rates than those led by more critical leaders. This statistic underscores the tangible benefits of leading with kindness — not just for the leader but for the entire organization.
Daniel Goleman, author of “Emotional Intelligence,” has long emphasized the importance of self-awareness and empathy in leadership. He notes, “Self-compassion is crucial for leaders. Without it, leaders are at risk of becoming emotionally detached and unable to connect with their teams. When leaders cultivate self-compassion, they create an environment where empathy and connection can thrive, leading to better outcomes for everyone involved.”
This aligns with my own experience and the transformations I’ve witnessed in my clients. When leaders let go of the need to be perfect and instead focus on being human, they unlock the full potential of their teams.
Leading with humanity
Leadership is not about being perfect; it’s about being human. It’s about recognizing that our imperfections are not weaknesses but rather opportunities for growth and connection. By embracing self-compassion, we can lead more effectively, build stronger teams and create organizations that thrive in the face of challenges.
As you reflect on your leadership journey, I invite you to ask yourself: What would it look like to lead with self-compassion? How might your leadership change if you treated yourself with the same kindness and understanding that you offer to others? The answers to these questions may surprise you — and they just might transform the way you lead.
Opinions expressed by SmartBrief contributors are their own.
Source https://www.smartbrief.com/original/the-case-for-self-compassion-in-leadership
Sober-Curious Trend Provides Opportunities
More people are sober curious so what should restaurants do to meet this customer desire?
According to a 2024 report from NCSolutions, 41 percent of Americans are trying to drink less alcohol – a trend driven by Gen Z (61 percent) and Millennials (49 percent) who say it’s for both physical and mental wellness reasons. The non-alcoholic beverage industry is expected to grow to $30 billion by 2025, according to Global Market Insights,
For a deeper dive, Modern Restaruant Management (MRM) magazine reached out to the team at Southern Glazer’s Wine & Spirits, who provided us with insights and recipes. Brian Masilionis, Senior Director Customer Development, National Accounts on Premise, discusses the trend.
What factors are fueling the sober-curious trend?
Growing demand for “change of pace” options due to factors like avoiding physical effects of over-consumption, reducing alcohol intake in general, and socializing while driving home safely vs. getting a ride/rideshare.
What do restaurant operators need to understand about the sober-curious guest and how can they attract and engage with them?
Sober-curious guests have different occasions where different offerings are desired – from full proof to low and no-proof. Of those who order low and no-alcohol offerings, 50 percent order these drinks rarely (once a month or less), while 30 percent order frequently (once a week or more) so there’s a range of engagement. Also, for those who purchase low and no alcohol items during an on-premise occasion, six in ten exclusively order low and no-alcohol while 4 in 10 order these along with full-proof items within that very occasion. To make these options easy to find and drive sales, guests say they prefer low and no-proof offerings listed alongside full-ABV drinks rather than a separate section or positioned with tea and lemonade, etc. Also, 70 percent of guests prefer low-alcohol vs. 30 percent for no-alcohol options if given just those two choices, so there’s an opportunity to feature both in programs, but lean more toward low-proof.
How can operators capitalize on the expected growth in the non-alcoholic beverage market?
Incorporate non-alcoholic spirits to mimic full-proof options when mixed to balance the viscosity from other ingredients like citrus and sugar. Mix Fever-Tree bubbly items with lower-proof ingredients like Amari and vermouths and other ingredients/accents for versatile highball cocktails. Integrate a low and no-alcohol wine within the list, positioned next to other wines by the glass and utilize in cocktails for added velocity.
Are there specific items or ingredients a bar needs to have on hand now to be better responsive to guest requests?
Cross-utilizing core cocktail ingredients is the first step, as well as considering non-alcoholic spirits for balance. Consider featuring quality low and no-alcohol wines and listing those among other wines. Also, for full-proof cocktails, it’s important to ensure these drinks look distinct from non-alcoholic options that may be purchased by guests younger than 21. Consider things like serving the drinks in different types of glass, using different garnishes (fresh or dehydrated), etc.
How can operators encourage their bartenders to get creative about non-alcoholic beverage creation and discovery of non-alcoholic products?
Organize internal bartender competitions using existing bar and kitchen ingredients, with non-alcoholic spirits for balance and low/no alcohol wines to feature on own or in drinks. Feature winning creations on the menu, encouraging creativity beyond standard non-alcoholic versions.
Where can operators go to learn more about the trend to see how it aligns with their brand?
Consult distributor partners like Southern Glazer’s Wine & Spirits or supplier partners for suitable options. Be patient in finding offerings that resonate with guests. Surveying existing guests, if possible, is a great way to gauge their interest too to find out what they’re interested in.
Where do you anticipate this trend will be in a few years?
While still an emerging, relatively small size at less than 1% of the category in sales, 20-35 percentof consumers report they are aware of but haven’t tried low/no-alcohol options, indicating gNrowth potential. Expect continued product innovation to capitalize on guest demand across a variety of occasions in the near term, and possible market consolidation in the longer term if and when supply begins to outpace market demand.
Bridget Albert, Senior Director External Communications & CSR offered the recipes below.
Smashin’ Pumpkin
1 oz chilled apple cider
½ oz orange juice
1 oz pumpkin vanilla spiced syrup**
½ oz lemon juice
Cinnamon and super fine sugar for cocktail glass rim
Mix 1 part cinnamon and 2 parts super fine sugar in a small bowl. Use a lemon wedge to rim cocktail glass. Roll glass rim in cinnamon sugar mixture. Set glass aside.
Add all ingredients to an ice filled mixing glass. Shake well. Strain into cinnamon sugar rimmed cocktail glass. Garnish with an orange twist.
**Pumpkin Vanilla Spiced Syrup
1 cup of water
1 cup of sugar
2 tablespoons ground cinnamon
1 tablespoon ground nutmeg
1 tablespoon ground ginger
1 tablespoon ground cloves
2 tablespoon vanilla extract
Combine all ingredients to saucepan. Stir until sugar is dissolved. Let simmer for 10 minutes or until syrup consistency. Let syrup steep overnight at room temperature. Strain out sediment using a fine-mesh strainer or cheesecloth. Store in a clean glass bottle or jar. Store in refrigerator for up to 2 weeks.
Tip: This syrup is also great for adding pumpkin spice twist to coffee, tea or even desserts!
Smashin’ Pumpkin
Linger
½ oz cranberry juice
¼ oz fresh pink grapefruit juice
1 ½ oz Seedlip Grove 42 Non-Alcoholic Spirit
½ oz simple syrup
Add ingredients to ice filled mixing glass. Shake well. Strain into a coupe glass. Garnish with dried cranberries on a pick.
Source https://modernrestaurantmanagement.com/sober-curious-trend-provides-opportunities/
Food & Beverage News
Live webinar to delve into food and beverage R&D trends
KANSAS CITY — Registration is now open for the State of Food and Beverage Innovation webinar from Food Business News. The event is based on an exclusive survey of R&D executives conducted earlier this year.
The 1-hour webinar will be held on Thursday, Sept. 26 at 1 p.m. Central and will provide an exclusive review of the results from the survey conducted by Cypress Research.
Join Keith Nunes, editor of Food Business News, Marjorie Hellmer, president of Cypress Research, and Dave VandenEinde, vice president and group R&D leader for Food Solutions Americas, Cargill, as they discuss the top challenges confronting product development teams.
“The results of our survey will offer insights into the issues and trends that will drive food and beverage innovation during the next 12 to 18 months,” said Nunes.
Topics in the webinar will include where food and beverage manufacturers are making R&D investments in 2025, trends to inspire ideation, ingredient priorities, and the factors influencing R&D product development strategies as well as risk tolerance.
Register for the live webinar here.
Source https://www.foodbusinessnews.net/articles/26792-live-webinar-to-delve-into-food-and-beverage-r-and-d-trends
Keurig Dr Pepper inks sales and distribution deal for Black Rifle Energy Drinks
The new beverage line is expected to launch in the fourth quarter and be available nationwide in early 2025. Terms of the deal were not disclosed.
Dive Brief:
Keurig Dr Pepper will sell and distribute Black Rifle Coffee’s new line of ready-to-drink energy beverages. Terms of the deal were not disclosed.
The Black Rifle Energy beverage line is expected to launch in the fourth quarter and be available nationwide in early 2025. It will have zero sugar and come in four flavors, each with 200 milligrams of caffeine per 16-ounce can.
The deal builds on an earlier partnership launched between the two companies earlier this year where Keurig Dr Pepper agreed to add Black Rifle Coffee to its sprawling K-Cup platform.
Dive Insight:
As consumer demand for energy drinks continues to grow, Black Rifle Coffee is aiming to establish its presence in the $21 billion space. But with Red Bull, Monster and Celsius, among other already-established brands, Black Rifle Coffee knows it needs the sales and distribution power of a larger company to make a meaningful presence in the category.
In a statement, Black Rifle CEO Chris Mondzelewski said the collaboration with Keurig Dr. Pepper allows the energy drink to expand its retail presence, accelerate its household reach and enhance its commercial operations.
Keurig Dr Pepper is no stranger to the energy drink space, which should be a valuable resource for Black Rifle. In 2022, Keurig Dr Pepper spent $863 million for a stake in C4 Energy maker. That same year, it participated in a funding round for A Shoc, an energy drink that Keurig Dr Pepper also distributes.
While Keurig Dr Pepper is best known for the coffee and soda brands under its corporate name, it has been rapidly growing its reach into trendier categories, largely by entering into distribution deals, or by taking a minority stake in a brand. It has entered into partnerships to sell and distribute other drinks, including La Colombe coffee and Electrolit, a premium hydration beverage. Black Rifle is the latest deal to follow that strategy.
“This partnership is a win for consumers and for both of our companies,” Andrew Archambault, president for U.S. Refreshment Beverages at Keurig Dr Pepper, said in a release. “Black Rifle Coffee’s strong brand and passionate following are distinct advantages that position it for success in the energy space.”
The two companies are familiar with each other through coffee, so Keurig Dr Pepper likely understands Black Rifle’s product quality, reputation among consumers and where the new product will do well. It will instantly solidify Keurig Dr Pepper’s already strong coffee and energy drink presence. If the launch proves to be a hit, Keurig Dr Pepper could purchase some or all of Black Rifle like it has with other brands in the past.
Source https://www.fooddive.com/news/keurig-dr-pepper-energy-drink-black-rifle-coffee-distribution-deal/726306/
8 new menu items coming to K-12 schools this year
See what new dishes students will be snacking on when they return to class this school year.
Students across the country will be enjoying a variety of new menu items as they return to classrooms this fall. From sandwiches to charcuterie, here are eight new menu items coming to breakfast and lunch menus this school year.
1. Breakfast Fiesta Nachos
Dallas Independent School District (Dallas ISD) students will be starting their school day this year with Breakfast Fiesta Nachos.
The menu item includes a bed of crispy whole grain tortilla chips topped with scrambled eggs, salsa verde, shredded cheddar and mozzarella cheese, garlic and onion powder and black pepper.
2. Veggie Avocado Melt
The new Veggie Avocado Melt being served at San Luis Coastal Unified School District in San Luis Obispo, California this school year features an array of local ingredients, including avocados that stay on the tree longer than normal before being harvested.
“This kicks up the fat and oil content and provides a super creamy and smooth, almost buttery avocado for these delicious melts,” says Food Service Director Erin Primer.Along with avocados, the menu item includes roasted peppers, zucchini, spinach and mushrooms on a local wheat ciabatta roll with garlic aioli and melted provolone cheese.
“We are always looking for plant-forward/meatless dishes that taste really great,” adds Primer. “We’ve done melts with meats in the past and we’ve done grilled cheese, but this entree takes it to a whole new level of flavor!”
3. Florence 1 Chef Salad
The Chartwells K12 team at Florence 1 Schools in Florence, South Carolina is introducing a new salad option this school year.
Served at all grade levels, the Florence 1 Chef Salad includes a romaine salad blend, turkey, ham, cucumbers, cherry tomatoes, croutons, a hard-boiled egg, and shredded cheese. Students also have the option of topping their salad off with ranch dressing.
Florence 1 Chef Salad
The Florence 1 Chef Salad is being served at Florence 1 Schools this school year. | Photo courtesy of Chartwells K12
4. Turkey Kielbasa
Students at Lee’s Summit R-7 in Lee’s Summit, Missouri will get to enjoy turkey kielbasa as a lunch option this school year.
The menu item is intended to be an alternative to hot dogs and is served on a bun. Students will be able to customize the dish using ingredients from the nutrition team’s garden bar which include pickle relish, sauerkraut, coleslaw topping, mustard and ketchup.
5. Street Corn Chowder with Cheesy Breadsticks
As part of its limited time offer (LTO) line up this year, Aramark Student Nutrition will be offering a Street Corn Chowder with Cheesy Breadsticks during the spring semester.
The menu item includes roasted sweet corn, potatoes, pinto beans, cheddar cheese, fresh cilantro, cumin, and garlic.
6. CharCUTErie Box
Dallas ISD students also have a new grab-and-go option this school year. The CharCUTErie Box features a mix of sliced cold deli turkey and pepperoni, crispy pita chips, cheddar cheese cubes and fresh cucumber slices.
7. Pork Pozole with Native American-Inspired Fry Bread
After noticing that many of their students enjoyed stews, the Chartwells K12 team at Page Unified School District, in Page, Arizona came up with a Pork Pozole recipe that will be served on lunch menus this school year.
The soup features shredded pork, corn, green onions, shredded cabbage, and red radish. The dish is also paired with fry bread, a type of flat dough bread that many of the Native American students in the district enjoy at home.
Pork Pozole with Native American-Inspired Fry Bread
Pork Pozole with Fry Bread is a new menu item at Page Unified School District this year. | Photo courtesy of Chartwells K12
8. Mini Mozzarella Bites
Elementary students at Lee’s Summit R-7, love bite sized entrees, says Food Service Director Lori Danella. So, this year, mini mozzarella bites with marinara sauce will be on the menu.
“We did a taste testing last spring, over 95% of our students wanted to see them on the menu and would pick them as the entree for the day,” says Danella. “Mozzarella sticks are a popular item at restaurants in our area, and these are the same, just in bite-size.”
Source https://www.foodservicedirector.com/menu/8-new-menu-items-coming-k-12-schools-year
Consumers still reaching for ‘feel good’ products: Whole Foods exec
Even though consumers are wary of food price fluctuations, premium products are still the most desired.
Despite facing higher food prices, consumers are still looking towards more premium products with more nutrients and less added sodium and sugar, said Jeff Turnas, senior vice president of culinary at Whole Foods Markets.
“There are always fads with grocery shopping that come and go, but what we try to do is stick to our quality standard because good quality food will never be out,” Turnas said.
As inflation persisted in 2024, food prices experienced continued hikes and consumers suffered.
July, though, showed some signs of relief as food-at-home prices rose at a 1.1% annual rate while inflation increased 2.9% — its lowest level on an annual basis since March 2021, according to Consumer Price Index data released last week by the U.S. Bureau of Labor Statistics.
Even as grocery inflation has slowed, though, consumers are still concerned over food costs. This week, Vice President Kamala Harris promised a federal ban on food price-gouging as part of proposed economic policies which she said would help the food industry become more competitive.
Consumers seek value and quality in their purchases.
Keto and paleo, for example, were trending for some time, according to Turnas, but now consumers seem to be more focused on well-rounded whole foods.
Many consumers have also been turning to supplements for added nutrients, or are more focused on how specific spices and supplements have a positive effect on health and wellbeing, said Turnas.
The specialty food ingredient market size, which includes dietary vitamins and supplements, was $112.4 million in 2022 and is expected to reach $168.6 million by 2031, growing at a compound annual growth rate of 5.2%.
The sweetener market, for example, is going through a period of massive innovation, with companies using ingredients like the honey truffle and other sweet proteins to achieve a taste similar to that of sugar.
One way that Turnas said Whole Foods looks to stay ahead of trends like these is to take shopping behaviors of consumers and turn them into products.
With the supplement surge, Turnas noticed an uptick in turmeric. The spice is rich in phytonutrients and has properties that can reduce inflammation and improve gut health.
Couple that with how sourdough bread has been trending on social media, and Turnas saw an opportunity.
The grocer will be coming out with a pumpkin turmeric sourdough bread in the fall.
Developments in research and development have also allowed the grocer to predict shopping behaviors and act accordingly.
“We used to make products based on what we thought people would want, now we can actually test those theories and see them pay off in practice,” he said.
Source https://www.fooddive.com/news/consumers-reaching-feel-good-products-whole-foods-exec/724688/
HVAC & Plumbing
Best Practices for Finding the Right Plumber for your Restaurant
Day-to-day restaurant operations are stressful enough, and the last thing you want to do is worry about the plumber you hired. Plumbing issues are never a fun thing to deal with at your restaurant, but they are a common enough occurrence that finding the right plumber can make plumbing maintenance less of a headache if they are good at their job. It can also cause an even bigger headache if you find one that is not qualified. You don’t have to be in the dark when hiring a plumber for your restaurant. Here are a few tips to ensure you are contracting an ethical and experienced plumber for your restaurant.
Specialization Is Key
Not all plumbers are the same, and not all commercial plumbers are the same. Just because a commercial plumber has experience working in a retail space does not mean they have experience working in a food space. For example, if you need a gas line installed or repaired, a commercial plumber who mainly repairs office plumbing may not be equipped to do that installation. Always ask any prospective plumber what their specializations are. If they have experience working in commercial kitchens and restaurants, they are a better bet than someone who has not. When speaking with a potential plumbing company, ask them what types of jobs they have done in restaurants and what restaurant owners are their clients.
Ask for References
An honest plumbing company wants to connect you with people who are going to vouch for our work. Ask them to reference some of the restaurants they have worked for, and then give those restaurant owners a call. Ask the restaurant owner what job the plumbing company did for them and what they thought of the final product. A plumbing company that wants your business should be willing to offer at least two relevant references that back up the quality of their work. Great service is not something a company ever wants to hide. Think about it: if someone asked you for a reference to cater your food at an event, you would be thrilled to give them a reference who would tell them what a great job you did. If they don’t want to give you a reference, don’t work with them.
Check Online Reviews
Getting references from a prospective plumbing company is a great step, but most businesses aren’t going to go out of their way to tell you about unhappy customers. You need to check online reviews to get a clear aggregate of clients’ thoughts on their service. A plumbing company with legitimate reviews will have at least 20 of them, and those reviews should give details about the job that was done and why the customer was happy. The more detail and variety you see in online reviews, the more likely those reviews are legitimate. Every company in the industry, long enough, will have some bad reviews in it. Look at those bad reviews and see what common issues you find. Also, look at how they responded to those bad reviews. Good plumbing companies will respond to bad reviews and attempt to fix the issue. Work with plumbers who have a track record of good reviews but respond well when they mess up.
Understanding of Code Compliance
Restaurants have special health and safety codes that other businesses that don’t work with food have to deal with. The plumber you hire should be aware of those health and safety codes. A bad plumbing job can make you noncompliant with local health and safety codes. Hire someone who knows the strict standards you and your state have for your restaurant.
Get Multiple Quotes
Don’t hire the first plumber you speak to. Talk to at least three different plumbing companies before hiring one. The main reason for doing this is not to find the cheapest price but to understand the fair market price for a job. Cheaper service is often not better, and it, in fact, is often a sign of inexperience or poor quality. A plumbing company charging significantly less than its competitors is a red flag you wouldn’t catch if you only talked to one plumber. Talking to multiple plumbers also gives you a bit more negotiating power. A good plumber knows their worth, but you can always negotiate on the margins.
Managing a restaurant is stressful enough, so you don’t want to worry about your plumber doing a bad job. Find a plumber who specializes in restaurant work and understands code compliance. Ask your plumber for references, check online reviews, and get multiple quotes. Take these steps, and you will ensure you hire the right plumbing company for your restaurant.
Joe Hammer
Website
Joe Hammer is the Owner of SAK Electric Plumbing Inc an East Valley electrical and plumbing company serving the Greater Phoenix area for more than 30 years.
Source https://modernrestaurantmanagement.com/best-practices-for-finding-the-right-plumber/
Effective Equipment to Maintain Air Quality
Even though indoor air quality is a complicated, evolving topic, there are steps cleaning managers can take to protect occupants. One of the easiest is using HEPA filters, but only in the right places.
“You want a HEPA vacuum that is properly sealed and uses a dustless bag. That is cut-and-dry,” explains Solomon. But she cautions against just throwing HEPA filters into an HVAC system. “There may be significant unintentional consequences. If your system is not designed for that enhanced filtration, you can collapse the air duct.”
Cleaning managers should also seek alternatives in their janitor’s closet. Microfiber, which grabs and holds onto particles, can keep bio pathogens and chemical pollutants from re-suspending into the air to be inhaled or transported to other surfaces.
“What’s on floor, counters, and desks doesn’t necessarily stay on those surfaces,” warns Gerba. Proper cleaning procedures and tools will help prevent redistribution of these particles.
Cleaning chemicals should also be reassessed.
“Many of the older cleaners had a powerful action, but they off-gassed a lot of toxic materials,” says Nelson. “It is an important consideration because of both direct effects on the custodial team and indirect effects from residual toxic chemicals.”
Horton suggests care when looking to green cleaning chemicals for IAQ solutions. He points out that, originally, certifying bodies were looking at these chemicals and their impact on the natural environment. Only in recent years have the chemicals been evaluated for their impact on human health.
“Everything is made of chemicals,” says Horton, “but which ones are safer and less damaging to the IAQ? That is the process that needs a thorough vetting.”
When cleaning to preserve IAQ, Horton also stresses the need to clean equipment.
“Equipment cleaning needs to be part of a regular schedule. This can include the HVAC condenser and coils, ductwork and filters,” he says. “Understanding the HVAC equipment capabilities is critical. For commercial kitchens, it can include deep cleaning, which decreases liability, increases the asset life and function, increases efficiency, lowers emissions, and saves energy.”
Cleaning managers can also look to surface technology that can prevent surface growth of pathogens, and voice opinions on new construction or furnishing materials.
“We spend a lot of time mitigating bad air. Choosing proper building materials should be an important consideration,” says Horton. “When you can’t avoid it, increased ventilation and filtration with special filtration can help — but it is easier to avoid the problem in the first place.”
In the end, with all the mitigation, monitoring, and cleaning in place, there is only one way to know if a building’s air is good. Ask the occupants.
“Even the U.S. Environmental Protection Agency says the only way to know if a sick building is sick is to ask people how they feel,” relates Solomon. “Occupant feedback is so important.”
Amy Milshtein is a freelancer based in Portland, Oregon. She is a frequent contributor to Facility Cleaning Decisions.
Source https://www.cleanlink.com/hs/article/Effective-Equipment-to-Maintain-Air-Quality–31133
Trane Commercial Equipment Updated for A2L Transition
SWORDS, Ireland — As of Jan. 1, 2025, all newly manufactured commercial chillers for comfort heating and cooling, plus newly manufactured packaged and split-system HVAC units, must ship with low-GWP refrigerants in order to meet the U.S. Environmental Protection Agency (EPA) HFC phase-down requirements.
“At Trane, we believe performance and sustainability can coexist. Transitioning to low-GWP refrigerants is one of the most effective decarbonization strategies for commercial buildings,” said Oakley Roberts, vice president of product management at Trane, said in a press release. “Trane is quickly transitioning its product lines, so our customers have the solutions they need to help successfully comply.”
According to a UL safety standard, ducted HVAC systems with more than 3.91 pounds of R-454B refrigerant must include one or more refrigerant leak-detection sensors. Trane is adding factory-installed leak-detection systems to models with more than 3.91 pounds of refrigerant charge, Trane’s press release said. In addition, those systems will be equipped with building automation systems (BAS) points so building engineers can use Trane’s integrated Symbio controllers to help detect and mitigate leaks.
Trane has updated the following product lines with R-454B refrigerant and a standard factory-installed leak-detection system on models with a refrigerant charge of more than 3.91 pounds:
• IntelliPak 3 rooftop units (RTUs)
• Axiom horizontal and vertical water-source heat pumps
• Axiom vertical-stack water-source heat pumps
“Factory-installed leak detection systems help give contractors and engineers peace of mind, save time and money by not having to install leak-detection systems in the field, and help give them confidence that low-GWP systems are operating safely and efficiently on day one,” said Roberts.
Trane’s air-cooled and Thermafit modular units are designed to help reduce direct and indirect greenhouse gas emissions. With higher efficiency and the use of low-GWP refrigerant, they help owners comply with changing regulations and help meet sustainability goals, the press release said. The following product lines have changed over to low-GWP refrigerants:
• Trane air-cooled models ACS, ACX, and CGAM are available with R-454B.
• The Trane air-cooled model ACR is available with R-513A.
• The Thermafit modular-unit chillers, models AXM, WXM, MWC, MWS, and AMC, are now available with R-454B.
Transitioning products to next-generation low-GWP refrigerants is an important part of Trane’s climate commitment, the company said. In alignment with this commitment, all Performance Climate Changer air-handling units (models UCCA, CSAA, PSCA, TCFS, TCPA) are now available with A2L refrigerants.
Source https://www.achrnews.com/articles/155192-trane-commercial-equipment-updated-for-refrigerant-transition
Controls Engineering & IoT
How Foodservice Is Embracing Technology
AI could be an ingredient in your next meal. The Lempert Report: Investors are pumping millions into restaurant concepts that use blockchain, AI and apps to personalize menu offerings and customize meal recommendations.
Wired reports that a new batch of food-focused investment firms are pumping hundreds of millions of dollars into “early-stage scalable restaurant concepts” powered by AI and data mining apps.
These food platforms incorporate technology as a base ingredient. For example, Wired says that nearly half of Sweetgreen’s customer orders are placed through its app; that data is used to tweak menu offerings and make personalized recommendations. A proposed update would even use 23andMe results to create meals that are “customized” to your microbiome. Having taken both 23andMe and Habit DNA tests I found lots of great info, but being able to take that info and actually be able to implement it into my diet is difficult. So this concept could be a game-changer.
Sweetgreen also predicts its daily food needs and minimizes waste with the help of machine learning that crunches information such as historical purchases, weather and local events. Internet of things sensors at suppliers’ farms monitor growing conditions, and the company says it has started tracking produce from seed to store with logs built atop the blockchain.
“The next five years will be more disruptive to foodservice operators than the last 50,” says restaurant consultant Aaron Allen, pointing to the boom in online ordering, which is expected to grow nearly four times faster than the rest of the restaurant industry and in delivery-only “ghost kitchens.”
The venture capitalists are betting, says Wired, that diners are willing to trade physical restaurants—and personal data—for AI-extracted “content.”
Source https://www.supermarketnews.com/grocery-technology/how-foodservice-is-embracing-technology
Giant Eagle enlists IoT system to help keep food fresh and safe
Regional grocer deploys over 30,000 digital temperature tracking devices across supermarkets
Giant Eagle has expanded its use of Internet-of-Things (IoT)-based temperature monitoring technology from SmartSense by Digi to bolster food freshness and quality.
Pittsburgh-based Giant Eagle has deployed 32,000 new SmartSense remote digital temperature tracking devices to automatically and continuously monitor its critical food assets, Boston-based SmartSense said yesterday. The grocer’s walk-ins, chillers and refrigerators across all applicable supermarkets now include the SmartSense system.
SmartSense already provided temperature-control solutions for Giant Eagle’s 215 pharmacies and digital task management for 175 grocery properties and 92 convenience stores. Overall, the retailer has annual sales of about $10 billion and operates approximately 475 food and convenience stores, including over 200 supermarkets, across western Pennsylvania, north central Ohio, northern West Virginia, Maryland and Indiana.
SmartSense food temperature sensor.pngSmartSense’s IoT framework encompasses wireless sensors, food probes, digital checklists, and remote monitoring software and analytics tools. (Photo courtesy of SmartSense by Digi)
“We have been continually impressed with SmartSense’s innovative and intelligent solutions, which have allowed us to strengthen our unwavering commitment to maintaining the highest levels of food safety for the communities we serve,” Vic Vercammen, vice president of risk and chief compliance officer at Giant Eagle, said in a statement. “Specifically, capturing detailed data insights and prescriptive analytics via SmartSense’s advanced technologies will enhance our team members’ ability to monitor product freshness in real time.”
In an IoT ecosystem, web-enabled smart devices use embedded systems — such as processors, sensors and communications hardware — to collect, send and act on data gleaned from their environments. SmartSense said its system, installed in minutes, combines a mix of wireless sensors, food probes, digital checklists, and remote monitoring software and analytics tools. The company noted that a compliance monitoring dashboard and mobile app give the system’s users a holistic view of operations at every level, including actionable insights that can improve quality control, worker productivity and food safety compliance.
Other food and drug retailers employing SmartSense solutions include Schnuck Markets, Walgreens and CVS Health
“We are proud to serve as an IoT partner for Giant Eagle. Our experience, easily solving compliance requirements of pharmacy and health care, empowers us to keep providing critical solutions for food safety and equipment optimization,” commented Guy Yehiav, president of SmartSense, part of Digi International. “With paper and manual checks a thing of the past, we help customers such as Giant Eagle advance their operations and move from physical logs to digital insights that inform their teams on the ground, with efficiency and effectiveness. We work with customers over the long term, evolving and developing prescriptive analytics from our scalable systems that distill operational data into clear actions that improve safety, quality and sustainability.”
Source https://www.supermarketnews.com/food-safety/giant-eagle-enlists-iot-system-to-help-keep-food-fresh-and-safe
Walmart to test IoT ‘smart box’ for unattended fresh grocery deliveries
Partner HomeValet to launch pilot with retail giant this spring
Walmart plans to pilot an Internet-of-Things (IoT) “smart box” from startup HomeValet for home delivery of perishable foods.
In a blog post on Tuesday, Tom Ward, senior vice president of customer product at Walmart U.S., said the HomeValet Smart Box test is slated to kick off this spring in Bentonville, Ark. Participating customers will be able to receive deliveries from their local Walmart store in a HomeValet temperature-controlled box situated outside their home. The unit’s IoT platform has three temperature zones for storage of frozen, refrigerated and pantry items. At the point of delivery, the box communicates with the courier’s mobile device to provide access and complete fulfillment of the order.
“This gives customers the ability to receive secure, contactless deliveries with the peace of mind, knowing their grocery items will stay fresh,” Ward said.
The HomeValet box’s IoT platform has three temperature zones for deliveries of frozen and refrigerated foods as well as dry groceries.
Tysons, Va.-based HomeValet said on its website that the cold chain-compliant Smart Box works with a dedicated mobile app that lets customers shop for groceries, track the delivery of their order and adjust temperature settings, which change automatically before the delivery is made. Users also can control permissions for access, such as family members and neighbors; secure their box remotely; and receive notifications for deliveries and unauthorized access, as well as temperature alerts.
Related:Walmart to go driverless in expanded Arkansas pilot of middle-mile delivery
“The prospect of this technology is intriguing, both for customers and for Walmart’s last-mile delivery efforts,” Ward wrote in the blog. “For customers, they don’t need to plan their day around when their grocery delivery will be made. For Walmart, it presents an opportunity to deliver items 24 hours a day, seven days a week. While we don’t have plans to do 24/7 delivery today, it certainly has a nice ring to it.”
The HomeValet Smart Box is powered by a standard 110-volt outlet and includes a backup battery that allows it to function without cooling capabilities for up to 36 hours, according to the company. The unit can placed anywhere that provides delivery access and power, such as next to their garage or in a side yard. HomeValet noted that the size and weight of the Smart Box make it difficult to remove, but the unit comes with an anchor point for securing it to the ground with a stake or chain. A built-in UV-C LED light helps to disinfect the box between deliveries.
Besides offering a contactless, more convenient experience for customers, the Smart Box enables couriers to deliver on the first attempt every time, eliminate in-person signatures and implement more flexible scheduling, HomeValet said. Both retailers and couriers also can benefit from reduced liability, as all deliveries go straight into the box at the customer’s home, and proof of delivery “virtually eliminates” damage and theft, the company reported.
HomeValet Smart Box can be situated anywhere that provides delivery access and power, such as next to a doorway or garage or in a side yard.
HomeValet’s website said the company is now accepting pre-orders for the Smart Box, which comes in a variety of styles. A spokesperson for Walmart said there’s no cost to customers for the pilot, and the retailer will conduct outreach to its current delivery users in Bentonville to find participants for the test.
According to Ward, HomeValet is “one of many solutions we’re testing” at Walmart. “As our founder Sam Walton once said, ‘To succeed, stay out in front of change.’ It’s why we’re continuously testing new technology, like drones and autonomous vehicles, to find new ways to serve customers,” Ward said in his blog post. “Which made us think, what if we could conveniently deliver fresh groceries to a customer’s front door any time of the day, whether they’re home or not? That’s what we’ll be exploring in our new pilot with HomeValet.”
In October 2019, Walmart launched its InHome Delivery service, in which associates can deliver groceries directly to a customer’s refrigerator inside their home or garage. InHome users must pay for the smart-lock device enabling access to their home, and installation is free.
The Bentonville-based retail giant also has engaged in a number of tests of autonomous vehicles for delivery of online orders of groceries and other items. This year, Walmart plans to go fully driverless in an expansion of a July 2019 pilot of Gatik autonomous vehicles handling middle-mile delivery between a “dark” Supercenter in Rogers, Ark., and a Neighborhood Market in Bentonville.
In November, Walmart said it plans to pilot all-electric delivery vehicles with self-driving car company Cruise in Scottsdale, Ariz. And in December 2019, the retailer unveiled a pilot of Nuro unmanned vehicles for grocery delivery in Houston. That followed a February 2019 announcement by FedEx of a partnership with Walmart, Target and Walgreens to test last-mile delivery of small-shipment online orders via the FedEx SameDay Bot, a wheeled, shoulder-high delivery robot.
Other Walmart partners in pilots of self-driving vehicles for online grocery delivery have included Udelv (in Surprise, Ariz.), Ford (in Miami-Dade County, Fla.) and Waymo . In the test with Waymo (formerly Google’s self-driving car project), conducted in Chandler, Ariz., autonomous vehicles pick up customers at their homes and take them to the store to collect their orders.
Source https://www.supermarketnews.com/grocery-technology/walmart-to-test-iot-smart-box-for-unattended-fresh-grocery-deliveries
Jan/San & Disposables
Can Cleaning Spark Love? CLR’s New Ad Campaign Says Yes
CLR Brands™, a leading name in powerful cleaning solutions, is extending its brand platform with an innovative fresh twist that diverges from conventional cleaning product advertising, which typically emphasizes only product benefits. The engaging and relatable new ad campaign underscores the unexpected connection between cleaning and romance, appealing to a modern audience that values both cleanliness and strong relationships.
This unique perspective is supported by research showing that 65% of people find their partners more attractive when doing chores[1]. CLR Brands is leveraging this intriguing fact to illustrate how using its products, like the new Calcium, Lime and Rust trigger spray, can transform an ordinary task into opportunities for fun, shared experiences for couples.
In a market saturated with repetitive messaging, CLR Brands distinguishes itself with a campaign that explores the relationship between a clean home and a stronger relationship bond. “Our new campaign aims to reshape perceptions about tackling tough messes and start a conversation that goes beyond just clean surfaces—it’s about authenticity, connection, and a dash of fun,” says Jaci Volles, Jelmar’s Chief Marketing and Strategy Officer. She adds, “The campaign acknowledges that tackling everyday tough jobs with CLR Brands isn’t merely about getting the job done; it’s about creating moments that matter.”
CLR Brands new ad campaign seeks to engage a younger demographic increasingly drawn to brands that resonate with their values and lifestyles. By exploring the emotional aspect of cleaning and transforming it into a shared experience, CLR Brands recognizes the real-life dynamics of couples, suggesting that sharing household chores can be the key to a more connected relationship.
The campaign aligns with the launch of the new Calcium, Lime & Rust 22 oz trigger bottle, a convenient new format that compliments the original 28 oz jug, designed to make tackling tough messes like hard water buildup in and outside of the home easier than ever.
The new campaign was created in partnership with Betty and Rise, the creative and media agencies of Quad. It will roll out with new TV spots, display and social advertising, and will be amplified across the CLR brand social channels and on the www.CLRbrands.com website.
To view the CLR Brands new campaign, please visit: here
About Jelmar, LLC:
Jelmar is a leading manufacturer of a broad range of household and commercial cleaning products from CLR BrandsTM, Tarn-X®, CLR PRO® and CLR PRO MAXTM brands. The household line tackles the home inside and out while the commercial line addresses the facilities management, and industrial segments. With their powerful and effective formulas, these brands are dedicated to getting the toughest cleaning jobs done. The company’s flagship products include Calcium, Lime, & Rust Remover, Brilliant Bath, Mold & Mildew and Garbage Disposal. For more information, visit www.clrbrands.com or www.clrbrands.com/proline. You can also follow us on social media at @CLRBrands on Facebook and @CLRBrands on Instagram.
Source https://www.issa.com/industry-news/can-cleaning-spark-love-clrs-new-ad-campaign-says-yes/
EPA Strengthens Safer Choice Standard for Commercial Cleaning Products
The U.S. Environmental Protection Agency finalized updates to strengthen the Safer Choice and Design for the Environment (DfE) Standard, which identifies the requirements that products and their ingredients must meet to earn EPA’s Safer Choice label or DfE logo. These updates strengthen the criteria products must meet to qualify for the voluntary Safer Choice label, supporting the use of safer chemicals in the marketplace.
The Safer Choice program makes it easier for consumers and purchasers for facilities like schools and office buildings to find cleaners, detergents and other products made with safer chemical ingredients. Similarly, the DfE program helps people find disinfectants that meet high standards for public health and the environment.
“When consumers see the Safer Choice label on products in stores or online, they can be confident that the products were made with the safest possible ingredients,” says EPA Office of Chemical Safety and Pollution Prevention Deputy Assistant Administrator for Pollution Prevention Jennie Romer. “We’ve updated EPA’s Safer Choice and DfE Standard for the first time in nearly a decade with feedback from our stakeholders to make it stronger, more transparent and to include updated packaging sustainability standards.”
In addition to updated clarifying language, the final updated Standard includes:
• A new certification program for cleaning service providers that use Safer Choice- and DfE-certified products. The program will help protect workers that use cleaning products as well as the people who live or work in the spaces they clean.
• Strengthened criteria that pet care products must meet to ensure they use only the safest possible ingredients for humans, pets and the environment.
• Updated safer packaging criteria, ensuring primary packaging does not include any intentionally 1 added PFAS or other chemicals of concern.
• Strengthened sustainable packaging requirements for all Safer Choice-certified products to use post-consumer recycled content and be recyclable, or be reusable.
• Updated criteria for wipe products to ensure certified wipes contain “Do Not Flush” language to help reduce damage to wastewater treatment systems.
• New, optional energy efficiency or use reduction criteria to encourage companies to use less water, use renewable energy and improve energy efficiency.
Read more on the updated standard here.
Source https://www.cleanlink.com/news/article/EPA-Strengthens-Safer-Choice-Standard-for-Commercial-Cleaning-Products–31196
SC Johnson Professional Opens Registration for Annual Happy Hands Contest
On your marks, get set, create! Registration for the SC Johnson Professional Happy Hands dispenser design contest is now open. The annual contest allows students in grades K-12 to explore their creative side while helping them understand the importance of regular hand washing and sanitizing in schools.
The contest features two categories: elementary school (grades K-5) and middle/high school (grades 6-12). Each student may submit only one dispenser design and art must be submitted via mail and postmarked by November 30, 2024. The contest is open to all K-12 public or private school institutions in the 50 United States and the District of Columbia.
Submissions will be evaluated for visual appeal, overall hand hygiene messaging, creativity and unique design elements. Finalists in each category will be announced on February 1, 2025, and the public can then vote for their favorite designs on the contest website. Voting closes on February 28, 2025, at 11:59:59 p.m. E.T.
The design with the most votes in each category will receive the top prize, $1,000 for the grand prize winner’s school, a $300 gift card for the winning student and up to 1,000 manual soap/sanitizer dispensers featuring the winner’s design. The grand prize winner for each category will be announced in the spring of 2025.
Schools interested in participating in the contest can visit the Happy Hands website to register and view the complete Official Rules. After registering for the contest, schools will receive access to design templates and free hand washing educational materials for their students.
For more information on the Happy Hands contest and to register, please visit https://happyhands.scjp.com.
Contest Rules
NO PURCHASE OR PAYMENT OF ANY KIND NECESSARY TO ENTER OR WIN. Open to K-12 schools in the 50 United States or the District of Columbia. The contest starts on September 1, 2024, at 12:00:00 A.M. Eastern Time & ends on November 30, 2024, at 11:59:59 P.M. Eastern Time. Void where prohibited. To register and to download the necessary materials, go to https://happyhands.scjp.com. Entries must be received by 11:59:59 P.M. Eastern Time on November 30, 2024. Limit to one entry per individual student at a school. Grand Prizes (2): $1,000 gift card and up to 1,000 1-liter Manual soap/sanitizer dispensers with an approximate retail value of $6,000 for the winning school and a $300 gift card for the winning student entrant. See full Official Rules, which govern, at https://happyhands.scjp.com. Sponsor: SC Johnson Professional USA, Inc., 2815 Coliseum Centre Dr., #600, Charlotte, NC 28217.
About SC Johnson Professional
SC Johnson Professional® is a part of SC Johnson®, a global, purpose-led company and industry-leading manufacturer of household consumer brands such as Windex®, Mr Muscle® and Mrs. Meyer’s Clean Day®.
Operating since the 1930s, SC Johnson Professional® provides expert skin care, cleaning and hygiene solutions for industrial, institutional and healthcare users. This incorporates our range of specialist occupational skin care products along with well-known SC Johnson® brands and innovative professional cleaning and hygiene products.
The SC Johnson Professional® purpose is to bring innovative, quality products and services to professional markets with outstanding performance that respect the environment, create efficiencies, reduce inventories, simplify training and provide a positive user experience. This is built on a deep understanding of customer needs and a vision for ‘rethinking the professional experience’ with the user in mind.
Media Contact:
Christina Burzynski
Mulberry Marketing Communications
cburzynski@mulberrymc.com
Source https://www.issa.com/industry-news/sc-johnson-professional-opens-registration-for-annual-happy-hands-contest/
Industry Spotlight
Restaurant hiring held steady in August, providing a rare spot of good macro news
The latest federal job report shows the creation of jobs by eating and drinking places continued at a stable clip while hiring across the economy dropped by about 30%.
Despite the recent wave of chain bankruptcies and other signs of worsening conditions within the restaurant business, eating and drinking places continued to outpace almost every other economic sector in hiring during August, adding 29,900 jobs, or roughly one of every five jobs created last month.
New federal data shows only construction and healthcare employment increased by larger increments, with additions of 34,000 and 31,000, respectively.
The report Friday morning from the U.S. Bureau of Labor Statistics noted that hiring in August by restaurants and bars was relatively consistent with the sector’s additions of positions in prior months. But hiring economy-wide dropped precipitously, from an average of more 200,000 new jobs per month over the prior year to the preliminary August tally of 142,000, a decline of roughly 30%.
The preliminary figures for restaurants and bars indicate that employment within the sector has finally reached pre-pandemic levels, with 12.4 million employed in total, compared with the Feb. 2020 figure of 12.3 million. But BLS has reported before that industry employment had rebounded fully, only to subsequently adjust the figures downward by significant measures.
The national unemployment rate held steady in August at 4.2%, BLS reported. That compares with a year-ago level of 3.8%.
The steadiness in restaurant hiring is a rare bit of positive news amid an ongoing wave of reports about restaurant chain bankruptcies, management shakeups, downturns in traffic and even corporate restructurings. The conventional wisdom holds that the historic inflation levels of recent years has driven menu prices to levels that have prompted consumers to cut down on dining out, cooking at home instead.
But that apparently isn’t slowing hiring.
Source https://www.restaurantbusinessonline.com/workforce/restaurant-hiring-held-steady-august-providing-rare-spot-good-macro-news
Wendy’s names Arthur Winkleblack chair, succeeding Nelson Peltz
Restaurant company says longtime leader named chairman emeritus to recognize service
The Wendy’s Co. has named Arthur Winkleblack as chairman of the board, succeeding longtime chair Nelson Peltz, the company said Friday.
The Dublin, Ohio-based burger chain said Peltz has been named chairman emeritus to recognize his long-time leadership, counsel, guidance, and contributions to the board and the company.
Related: Flynn Group acquires 83 Wendy’s units, expanding to domestic restaurants
“Nelson has been an effective and collaborative leader, and Wendy’s has greatly benefited from his strategic vision and operational skills,” said Kirk Tanner, Wendy’s CEO, in a statement. “I am excited to work with Art in his new role and am confident that the entire board and management team will continue to work together to drive progress against the company’s strategic growth priorities.”
Winkleblack has served as lead independent director since October 2023 and has been a board member since 2016. He also serves as chairman of the nominating and corporate governance committee and as a member of the audit committee, where he is a past chair. Winkleblack has also been appointed chairman of the executive committee.
Peltz, CEO and founding partner of Trian Fund Management, has served as Wendy’s non-executive chair since 2007. He is stepping down to devote more time to his other board commitments and Trian’s future activities, the company said. Trian Fund Management L.P. and its affiliates own about 15.3% of Wendy’s shares.
Peltz said in a statement: “Kirk has transitioned seamlessly into the CEO role, and with the stewardship of the board, including Art’s deep experience on the board along with that of my partners Peter May and Matt Peltz, senior vice chairman and vice chairman, respectively, I am confident that the company is in good hands for further growth and success.”
Wendy’s, founded in 1969, has more than 7,000 restaurants worldwide.
Contact Ron Ruggless at Ronald.Ruggless@Informa.com
Follow him on X/Twitter: @RonRuggless
Source https://www.nrn.com/quick-service/wendy-s-names-arthur-winkleblack-chair-succeeding-nelson-peltz
Whataburger to Update C-Suite in 2025
Ed Nelson will retire from his position as CEO of Whataburger at the end of 2024. Debbie Stroud, currently Whataburger’s executive vice president and chief operating officer, will step into the president and CEO roles effective January 1, 2025.
Whataburger Nelson StroudA veteran of the restaurant and retail industries with more than 30 years of experience, Stroud joined Whataburger in early 2023. Previously, she served as sr. vice president of U.S. retail operations at Starbucks Coffee Company. Prior to her five years with Starbucks, Stroud spent 27 years with McDonald’s, where she served in financial and operational roles.
Nelson joined Whataburger in 2004 as controller. He was promoted to chief financial officer in 2008, president in 2019, and CEO in 2020. Under his leadership over the past five years, Whataburger expanded into 16 new states, opening more than 250 new stores, per a company release.
BJ’s Restaurants CEO Steps Down
Brad Richmond has been named interim chief executive officer for BJ’s Restaurants. He replaces Greg Levin, who served as president and CEO. Levin is stepping down after 19 years with the company.
Richmond is a member of BJ’s board of directors and is a former chief financial officer for Darden Restaurants. He previously held various executive-level finance and strategic planning roles at Olive Garden and Red Lobster.
Source https://fesmag.com/topics/the-latest-news/22220-bj%E2%80%99s-restaurants-ceo-steps-down
New Starbucks CEO focusing on morning daypart
SEATTLE — For Starbucks’ new chief executive officer Brian Niccol the plan is simple: “We’re getting back to Starbucks.”
Niccol, who was named CEO of Starbucks Corp. in mid-August, officially took the reins at the Seattle-based company on Sept. 9. But over the past few weeks he spent time in the company’s stores, speaking with partners and customers, and conversing with the company’s operations, marketing and product development teams.
On Sept. 10 he published an open letter laying out his short-term plans.
“We’re refocusing on what has always set Starbucks apart — a welcoming coffeehouse where people gather, and where we serve the finest coffee, handcrafted by our skilled baristas,” he said. “This is our enduring identity. We will innovate from here.”
Niccol’s plan initially revolves around four areas expected to have the biggest impact, led by empowering Starbucks’ baristas to take care of its customers.
A second focal point will be getting the morning right, every morning.
“People start their day with us, and we need to meet their expectations,” he said. “This means delivering outstanding drinks and food, on time, every time.”
Third, Niccol and the Starbucks team plan to reestablish the company as “the community coffeehouse.” To that end, Niccol said Starbucks will work to elevate the in-store experience, including by making the company’s stores more inviting places to linger, with comfortable seating, thoughtful design and a clear distinction between “to-go” and “for-here” service.
Finally, Starbucks will seek to tell its story.
“It’s time for us to tell our story again — reminding people of our unmatched coffee expertise, our role in communities and the special experience that only Starbucks can provide,” he said. “We won’t let others define who we are.”
Although it is a global company, Niccol said Starbucks is intent on returning the “magic” to its US locations, an area he admitted “we aren’t always delivering.”
“It can feel transactional, menus can feel overwhelming, product is inconsistent, the wait too long or the handoff too hectic,” he said of the company’s US locations. “These moments are opportunities for us to do better.”
As a result, he said he will focus his time initially on the United States.
“My focus for the first 100 days is clear,” he said. “I’ll spend time in our stores and at our support centers, meeting with key partners and suppliers, and working with our team to drive these critical first steps. Together, we will get back to what makes Starbucks, Starbucks.”
Source https://www.foodbusinessnews.net/articles/26785-new-starbucks-ceo-focusing-on-morning-daypart
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