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The presidential election was not decided on Election Day, but various propositions and amendments across the country ranging from labor to the gig economy passed on Tuesday, and many of them directly impact the restaurant industry. http://ow.ly/vi1U50CbIsK
4 states also voted to legalize recreational marijuana on Nov. 3
Brooklyn Tea, located in the Bedford-Stuyvesant neighborhood of Brooklyn, New York, is a single-unit tearoom that, early on in the pandemic, boomed into an online business the owners Alfonso “Ali” Wright and Jamila McGill say they could have never imagined.
http://ow.ly/vx4y50CbAYm
Brooklyn Tea House in Bed-Stuy neighborhood received a grant when Black-owned businesses surged in popularity in May
While the horrific killing of George Floyd was hard to watch, his death has spurred a movement among people and industries looking to do better by Black Americans. And, the most recent sector to act is the foodservice industry.
The Multicultural Foodservice & Hospitality Alliance (MFHA), 4thMVMT and PepsiCo have launched a leadership and mentorship program that will increase the number of Black--owned restaurants in the industry.
http://ow.ly/9fv250CaKTR
Leaders from PepsiCo, Jersey Mike’s Subs, the Multicultural Foodservice & Hospitality Alliance and 4thMVMT discuss aimed at developing and mentoring “aspiring black entrepreneurs” to become restaurant owners during final day of Restaurants Rise powered by MUFSO.
After the arrival of the pandemic, it became clear that standard restaurant sanitizing and cleaning procedures — like donning gloves to wipe down counters or mopping with commercial grade cleansers after hours — would not cut it.
As dining rooms began to reopen, the use of and innovation around sanitization technology — particularly sanitizing UVC lights that deactivate virus particles — became a gamechanger, at least for restaurant operators that can afford the investment. http://ow.ly/zy6Y50CasWA
From UVC lights that inactivate COVID particles on contact to a smart robot cleanser, restaurants are investing big time in new sanitization technologies to put customers at ease
See what restaurants across the country are offering for consumers on Election Day this year. http://ow.ly/OYZw50C9FkI
&pizza, Chopt, Dos Toros and more chains will have deals for customers on Tuesday
Learn more about this week's Flavor of the Week: Shakshuka. http://ow.ly/BwM850C9x6H
Technology also has helped with supply chain and inventory, and, with developments in artificial intelligence, is starting to anticipate restaurants’ needs. But restaurants are, above all else, about people.
“Our industry is still a people business, a business where we rely on people choosing our products, people serving our products and people cooking our food,” Scott Boatwright, chief restaurant officer of Chipotle Mexican Grill, told virtual attendees of Restaurants Rise powered by MUFSO in a presentation titled A Recipe for Success: Tech and Talent.
http://ow.ly/9hx250C9ho4
Human-technology interaction helps drive the chain’s success
The uncertain economic recovery for restaurants in the wake of the COVID-19 pandemic has slowed in recent months, posing more hurdles for operators.
“It’s been a very challenging environment,” said Tom Bené, president and CEO of the National Restaurant Association.
http://ow.ly/WT7e50C9gOX
With no added support, 40% of surveyed operators expect they will be unlikely to be in business 6 months from now
Although much of operators’ marketing energy has been dedicated to communicating with customers about COVID-19 era safety procedures and features in 2020, it’s become just as important to entertain as it is to inform. Drayton Martin, vice president of stewardship for Dunkin’ Brands and Stacey Pool, chief marketing officer for Noodles & Co. discussed entertainment marketing strategies during Thursday’s Restaurants Rise by MUFSO session, “Gamification Marketing.”
Here are some marketing leadership lessons from two big names in the restaurant industry.
http://ow.ly/AFUS50C7BVP
Dunkin’ Brands vice president of stewardship Drayton Martin and Noodles & Co. chief marketing officer Stacy Pool on personalized marketing in the age of COVID-19
The election is finally upon us, and this week on Working Lunch the Align Public Strategies team discusses what they see as the likely outcomes at the federal, state and local levels. This includes a few very important ballot measures that will significantly affect profit and loss statements.
The Align Public Strategies team discusses likely outcomes at federal, state and local levels
Since the pandemic hit in March, restaurants have been focusing on curbing the spread of the deadly coronavirus by expanding sanitation of high-touch surfaces, adding barriers between tables, creating more outdoor seating, wearing masks and implementing strict distancing protocols.
But now the industry faces one more safety challenge recommended by health officials: cleaning indoor air.
http://ow.ly/gtRN50C7AVg
Experts and a San Francisco operator discuss the next level of safety protocols restaurants face to curb the spread of COVID-19
Several new breakfast spots have opened up during the pandemic to sold out crowds while others have begun to franchise.
Here’s a look at some new and growing breakfast and brunch concepts from coast-to-coast.
http://ow.ly/9u4250C7qcM
See some new and growing concepts that are changing the breakfast game
Pacific Northwest grocer Quality Food Centers (QFC), a division of The Kroger Co., and Tutta Bella Neapolitan Pizzeria, a popular Seattle Neapolitan pizzeria chain, have teamed to open a counter service-style Tutta Bella location inside QFC’s high-volume University Village location in Seattle.
http://ow.ly/2HUh50C7lWv
New Seattle location will debut Tutta Bella’s Take-n-Bake pizza
Innovation has become accelerated and it’s time to either risk it all or fail for not trying, according to Vijay Vaitheeswaran, the U.S. business editor for The Economist. Ideas, he argued, can and should come from anywhere in the company and executed as quickly as possible. http://ow.ly/jvjm50C7iUw
Now is the time for mistakes, so take the risk, says Vaitheeswaran
With a restaurant name like Tacos 4 Life, you might assume that this 18-unit chain based in Conway, Ark., has a mission, and you would be right.
The operator makes a Korean Barbecue Taco while describing her restaurant’s mission
Cecilia Chiang, who helped revolutionize Chinese dining in the United States, died at her home in San Francisco on Wednesday, according to published reports. She was 100 years old. http://ow.ly/TjvV50C6y6T
TODAY at 3 p.m. EDT: Pathways to Black franchise ownership with Gerry Fernandez, President of the MFHA , Peter Cancro , CEO of Jersey Mike's Subs, Hugh Roth of SVP of PepsiCo and Karim Webb, CEO of 4THMVMT at #RestaurantsRise powered by #MUFSO. Join for FREE here: http://ow.ly/In8C50C68zu
TODAY at 2:30 p.m. EDT: As operators head into winter where do they see the most effective use of their marketing dollars? Hear from Justin McCoy, VP of Marketing at Cousins Subs, and James Bears award winner Sarah Stegner of Prairie Grass Cafe at #RestaurantsRise powered by #MUFSO. Join for FREE here: http://ow.ly/RRrV50C68eW
TODAY at 1 p.m. EDT: How chains can leverage social media, and their apps to drive brand loyalty on their digital channels with Stacey Pool, CMO of Noodles & Company, and Drayton Martin, VP Brand Stewardship at Dunkin' at #RestaurantsRise powered by #MUFSO. Join for FREE here: http://ow.ly/dKS750C67FD
Restaurants Rise, powered by MUFSO takes over October! Produced by Nation's Restaurant News and Restaurant Hospitality, this virtual event will be an immersive multi-session online experience convening thousands of foodservice leaders for inspiration, connection and meaningful takeaways.
TODAY at 12 p.m. EDT: Tom Bené, CEO of The National Restaurant Association, speaks on the state of the industry 7 months after the pandemic at #RestaurantsRise powered by #MUFSO. Join for FREE here: http://ow.ly/FHGL50C67qZ
TOMORROW at 1:45 p.m. EDT, join Bret Thorn for a conversation on menu development to-go with Jamie Carawan of Buffalo Wild Wings and William Eudy of McAlister's Deli at #RestaurantsRise powered by #MUFSO. Tune in here: http://ow.ly/xc8n50C5vFg
The 2020 election is in full swing, and the restaurant industry is waiting to see what its future will look like. With the Senate adjourning before passing any coronavirus relief package, it’s time to turn to state and local elections to see what’s at stake for the industry further down the ballot.
We already covered the big-ticket views, but there are dozens of ballot initiatives in 38 states that could pass and affect operators in states from Florida to California.
Here are the ballot initiatives across the country that could be passed on Election Day:
http://ow.ly/6OsZ50C5uQY
During the COVID pandemic, menus have become a primary way for restaurateurs to reach consumers. Chefs have stepped up their game.
Take a look at some new menu trends in this gallery.
http://ow.ly/xYA850C5rZB
Peter Cancro, CEO of Jersey Mike’s Subs will be a keynote speaker at Restaurants Rise powered by MUFSO on its final day, Thursday, Oct. 29, at 3 p.m. EDT, in discussion on the path to Black franchise ownership, brought to you by PepsiCo Foodservice. http://ow.ly/CO1L50C5pPj
Plus, NRA CEO Tom Bené to speak on the state of the industry in his first address since becoming CEO in May
After filing for Chapter 11 bankruptcy in June as a result of COVID-19 pandemic-related challenges, Grand Rapids, Mich.-based BarFly Ventures LLC sold its assets — including craft beer bar/restaurant HopCat, Stella’s Lounge, and Grand Rapids Brewing Co. — to Congruent Investment Partners and Main Street Capital for $17.5 million, the company announced on Tuesday. http://ow.ly/sV9X50C5886
The new owners bought BarFly’s assets — including HopCat, Stella’s and Grand Rapids Brewing company — for $17.5 million
Illinois Gov. J.B. Pritzker said Tuesday restaurant dining rooms across the city of Chicago would have to close again, starting Friday, as a result of rising COVID-19 metrics. http://ow.ly/Jyx950C51a3
Rising COVID rates triggers reclosing, following similar moves in other regions of Illinois earlier this month
The “Zoom that saved Wednesdays” is a popular new revenue stream at Commander's Palace in New Orleans. Learn more about the innovative project and stay tuned for the full podcast on Nov. 5. http://ow.ly/23Oc50C4oWh
The “Zoom that saved Wednesdays” is a popular new revenue stream
Today at 3:15 p.m. EDT: Join Chipotle Chief Restaurant Officer Scott Boatwright as he discusses the brand's successful journey to industry leading performance, and what it takes to get there. Hint: it takes Tech and Talent. Hear about what's next for restaurant tech and the importance of a supported and engaged workforce--and how Chipotle has put it all together as one of the most successful brands today. Join this session of #RestaurantsRise powered by #MUFSO here: http://ow.ly/qvXR50C3YiD
Today at 2:45 p.m. EDT: Growth hacking your business –
How restaurants are using a myriad of ghost kitchen models to earn more revenue without building brick and mortar restaurants with Chef Eric Greenspan of Virtual Dining Concepts and James O'Reilly, CEO of Smokey Bones. Tune into this session of #RestaurantsRise powered by #MUFSO here: http://ow.ly/SLqV50C3YcY
Today at 2 p.m. EDT: In-restaurant “shelves” holding B.O.P.I.S. orders. Outside pick-up “lanes” for drivers who ordered ahead. “Super expediter stations” supporting order assembly and management for multiple distribution channels. Curbside service “carve-outs” for customers who will make the drive, but not the walk into your establishment. Restaurant physical plant vocabularies are expanding. Find out how and why at this session during #RestaurantsRise powered by #MUFSO. Tune in here: http://ow.ly/v8jl50C3XJp
Today at 12 p.m. EDT: Vijay Vaitheeswaran of The Economist breaks down the big picture trends to assess how bad things might get for the U.S. economy, and the likely scenarios toward recovery and rejuvenation at #RestaurantsRise powered by #MUFSO. Tune in here: http://ow.ly/IC6y50C3Xtc
See the new virtual brands we’re dying to get delivered including virtual food halls in NYC and Philadelphia, new pizza brands and more. http://ow.ly/Njcx50C3Wap
New food halls add to the growing parade of delivery-only concepts, allowing guests to choose from multiple concept menus in one order
California restaurants and bars battered by indoor dining restrictions continue to pay state and local fees for liquor licenses, health permits and tourism assessments.
Now, independent restaurants are demanding refunds totaling tens of millions of dollars. Claims were filed Monday in California’s largest counties: Orange, Los Angeles, San Diego, Sacramento and Monterey County.
http://ow.ly/O99d50C3VyG
See six early and mid-stage restaurant concepts that are looking for franchisees this quarter, from virtual restaurants to up and coming wing concepts. http://ow.ly/DqLs50C38Nr
Six early and mid-stage concepts are looking for franchisees this quarter, from virtual restaurants to up and coming wing concepts
Human resources leaders share their pandemic ‘human-capital strategies’ at Restaurants Rise session.
http://ow.ly/i5dg50C2YhY
Human resources leaders share their pandemic ‘human-capital strategies’ at Restaurants Rise session
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TODAY at 2:30 p.m. EDT: As operators head into winter where do they see the most effective use of their marketing dollars? Hear from Justin McCoy, VP of Marketing at Cousins Subs, and James Bears award winner Sarah Stegner of Prairie Grass Cafe at #RestaurantsRise powered by #MUFSO. Join for FREE here: http://ow.ly/RRrV50C68eW
TOMORROW at 1:45 p.m. EDT, join Bret Thorn for a conversation on menu development to-go with Jamie Carawan of Buffalo Wild Wings and William Eudy of McAlister's Deli at #RestaurantsRise powered by #MUFSO. Tune in here: http://ow.ly/xc8n50C5vFg
Today at 2:45 p.m. EDT: Growth hacking your business – How restaurants are using a myriad of ghost kitchen models to earn more revenue without building brick and mortar restaurants with Chef Eric Greenspan of Virtual Dining Concepts and James O'Reilly, CEO of Smokey Bones. Tune into this session of #RestaurantsRise powered by #MUFSO here: http://ow.ly/SLqV50C3YcY
Today at 2 p.m. EDT: In-restaurant “shelves” holding B.O.P.I.S. orders. Outside pick-up “lanes” for drivers who ordered ahead. “Super expediter stations” supporting order assembly and management for multiple distribution channels. Curbside service “carve-outs” for customers who will make the drive, but not the walk into your establishment. Restaurant physical plant vocabularies are expanding. Find out how and why at this session during #RestaurantsRise powered by #MUFSO. Tune in here: http://ow.ly/v8jl50C3XJp
Alice Elliot hosts a panel of past #NormanBrinker award recipients to share their insights on how to successfully mentor and inspire the next generation of foodservice industry leaders at #RestaurantsRise powered by #MUFSO on Oct. 22 at 3 p.m. EDT. Register here: http://ow.ly/exdb50BMCNq
Michael Ayoub of Fornino pizzeria in Brooklyn weathers the pandemic and prepares for the future. http://ow.ly/BJkw50BLspT
Join us today at 3:30 p.m. EDT for the kickoff of #RestaurantsRise powered by #MUFSO and a live discussion between the NRAEF, Share Our Strength and Children of Restaurant Employees. Plus a peak at the Texas Pete Kitchen Hero Cook Off. Register here: http://ow.ly/MU1S50BGYIo
More and more restaurant owners are speaking out on issues they’re passionate about and using their platform as tastemakers to initiate change. Pinky Cole — founder and owner of the soon-to-be three-unit vegan junk food spot, Slutty Vegan ATL — is using her platform as a popular plant-based burger restaurant and food truck to raise awareness around election season. Watch the video to learn more about Pinky Cole and her VoteNik initiative. https://www.restaurant-hospitality.com/new-restaurant-concepts/video-how-pinky-cole-s-slutty-vegan-atlanta-using-its-platform-change
Rueal Braden was working as a corporate chef at the Nike distribution center in Memphis, when his cousin in commercial real estate asked him to give a tenant — a struggling doughnut shop — some advice. But as Braden came up with suggested changes, the shop owner decided to give it up. He sold the doughnut operation to Braden’s cousin — who then told Braden the business was his if he wanted it, but he had three days to decide. Blue's City Donuts #RHBuildingCommunity
When the coronavirus pandemic hit, Eric Atwater thought about others first. As a father of children on spring break at the time of the initial lockdown, he initially feared for students on an extended spring break who rely on school meals for their food. Atwater owns Atwater's Best BBQ & Soul Food in St. Petersburg, Fla. and his mission is to care for those around him.
Kenny Frasch and his family and friends represent almost every marginalized community. Between all of them, there are Black, Latinx, womxn and members of the LQBTQIA+ community and the Frasch family, who own The Hop Knot Manchester NH, want to show locals they support everyone. #RHBuildingCommunity
Self-proclaimed sneakerhead Ian Williams founded Deadstock Coffee to provide for a need of his own. He realized that what he loved about the sneakers wasn’t the shoes themselves as much as it was the people who were into them. The coffeehouse’s name is also sneaker-themed. Deadstock is a term for brand new, unworn sneakers still in the box. And their charity work? That’s sneaker-themed, too. #RHBuildingCommunity
Taylor McKinnie started her healthy beverage business Mizzshakesum Akron in her hometown of Akron, Ohio, while she was working as a freelance personal trainer. Helping people reach their fitness goals gradually morphed into recommending protein shakes, juices and nutrients from fresh fruits and veggies, plus lesser known functional ingredients. #RHBuildingCommunity
Carleen King, co-owner of Carmi Soul Food Restaurant in Pittsburgh discusses giving back to the community. She explains her mentorship of young Black women, especially mothers, Carmi’s donations of Thanksgiving dinner to families and the restaurants continuous delivery of pansful of beef rigatoni to first responders and just about anyone else who needs it. #RHBuildingCommunity
Gladys Harrison, president of Big Mama's Kitchen And Catering, on her hashtag #WhatRWeGonnaDoAboutIt where she challenges friends and strangers to do what’s right when it comes to ending systemic racism and discrimination in this country. Learn more about her. #RHBuildingCommunity
This September, Restaurant Hospitality will shine a light on Black-owned restaurants across America. There is a rich tapestry of Black-owned businesses that don't always get the media attention they should. Their stories bring a unique perspective to the challenges all restaurants are facing in 2020. With the renewed focus on diversity and inclusion this year, Restaurant Hospitality set out to put the spotlight on Black-owned restaurants outside the largest media markets. We looked for operators in all phases of their business — from those who are just getting started, to multi-generational family-run pillars of their communities — in cities with less than 1 million in population. Stay tuned to restaurant-hospitality.com later this week for the reveal. #RHBuildingCommunity
Multi-generational expert Dr. James Pogue kicks off Restaurants Rise for the week of Aug. 18, with a keynote speech that restaurant leaders won’t want to miss. Pogue will be leading a discussion on how the restaurant industry can achieve greater success through understanding and embracing its role in cultivating a diverse and inclusive workforce. https://www.restaurant-hospitality.com/people/dr-james-pogue-join-restaurants-rise-week-aug-18
Last week, in response to a spike in COVID-19 infection, Miami-Dade County Mayor Carlos Gimenez issued a new order that limited which restaurants to outdoor seating only. In response, Downtown Miami worked to transforming city sidewalks and parking spaces into outdoor dining areas. Marija Banjac, owner of the Balkan-Serbian Rakija Grill on Third Avenue, was one of the first restaurants to take advantage of Miami’s expediting process. https://www.restaurant-hospitality.com/operations/how-miami-helps-restaurants-wrestle-dining-mandates
According to recent data from the Federal Reserve, the number of black-owned businesses dropped by 41% in April, as compared with the overall number of 22% of American businesses lost during the COVID-19 pandemic, a disparity of nearly 100%. Karl Franz Williams, a black restaurateur and owner of 67 Orange Street in Harlem, New York and the Anchor Spa in New Haven, Conn. backed up these stark statistics with his own observations: that black restaurant owners have been struggling much more than their white colleagues over the past several months. https://www.restaurant-hospitality.com/new-restaurant-concepts/how-covid-19-has-accentuated-racial-divide-restaurant-ownership-according
We visited Felix Roasting Co. in New York City and got a demonstration of the Hickory-Smoked S’mores Latte, a customer favorite. See the demo: http://ow.ly/c1od50uHlu2
Restaurant Hospitality visits Kellogg's NYC's new café in Union Square with special guest Lauren Conrad. This new concept opens to the public tomorrow, Dec. 14.
Restaurant Hospitality visits Snowdays NYC live
Want to end child hunger in America? Join Dine Out for No Kid Hungry to help put a stop to child hunger. dineout.nokidhungry.org