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See You in May at the Restaurant Show! Operator Badges Still Available - |
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We look forward to seeing so many
of you Friday, May 16th at DMA's Party at the Post Office to
kick off the 2025 Restaurant Show in Chicago! More than 500 people
have RSVP'd for this outdoor event already and we'll likely hit capacity soon.
You don't want to miss this...Chain Operators can still sign up today!
Thank you to our supplier Partners
and event Sponsors for making this such a great experience as well! Your
support not only enhances this event but also makes the monthly newsletter more
engaging. We are so grateful to collaborate with each of you! Explore their
product videos and promotions on DMA's website highlighting
many of the items you'll see (and taste) at this year's event.
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Cooking Up Creativity: Lessons From Bar & Restaurant Expo 2025LAS VEGAS – Celebrity chefs, expert mixologists, food suppliers, and even DJs lined the show floor at the 2025 iteration of the Bar & Restaurant Expo.
Hosted this week at the Las Vegas Convention Center, the three-day event included live cooking demonstrations, information sessions, and countless samples of beverages and food designed to meet the needs of bars and restaurants across the country.
Providing ‘Unreasonable’ Hospitality
Will Guidara is a man with many accolades and titles. Former co-owner and manager of Eleven Madison Park; author of Unreasonable Hospitality; keynote speaker; co-owner of Make It Nice Hospitality Group; and writer and producer for hit television show “The Bear” on FX.
In a keynote address hosted by Tim McLucas, vice president of the hospitality group at Questex, Guidara shared anecdotes about delivering authentic moments for diners at the restaurant. In one anecdote, he told of a solution to not rushing customers out by filling a small glass of cognac for each guest, and leaving both the remainder of the bottle and the check at the table.
“No one ever had to wait for the check again. Second, no one could ever think we were trying to rush them out. … And yet, at the moment where we dropped off a big check, we matched it with a gesture of profound generosity, keeping the value proposition intact.”
Other similar examples included providing Tiffany & Co. glasses as a parting gift to those who got engaged at the restaurant, and a story that inspired a scene in “The Bear” where they provided European travelers with a “New York City dirty water dog” after overhearing they had not had one yet.
Growing and Cultivating Creativity in a StaffGuidara noted that he tried to cultivate creativity in his staff to help them feel as if they were a key element of the team. He also talked about tension in the workplace, and how changing the tone of arguments was a key way of resolving tension among co-workers.
Finding a third option was also a successful strategy when two co-workers could not agree on competing ideas.
Kayla Robison, chef and owner of Cincinnati-based Commander N Beef LLC, shared how she trained up staff from dishwashers to line cooks, and how a number of her employees had moved on to open their own restaurants because she spent the time to train them up.
Making Money by Being AuthenticIn a panel discussion, Chef Brian Duffy, owner of the Duffified Hospitality Group, said that independent and small restauranteurs needed to demand higher-quality and more interesting ingredients and supplies from distributors across the nation.
Duffy asked the panel he hosted about whether purveyors provided inspiration for their menus, and the panel said they did not receive those inspirational products and ideas from their purveyors.
“I’ve never relied on a purveyor … the real creativity is coming from myself and my team,” said Chef Nick Liberato, co-founder and COO of Jewish, non-kosher deli The Borscht Belt. Food Institute Focus
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Early to Dine, Early to Bed: The Rise of the 3:45 Dinner TrendRecently, a parenting movement dubbed the 3:45 Dinner has been taking off, reshaping the way – and the time – that families enjoy their evening meals, particularly on busy weeknights.
This approach is more flexible than its name suggests. In fact, it’s less about eating dinner at 3:45 p.m. sharp and more about a broader cultural shift toward earlier dining habits – whether such meals include the whole family or just the kids.
“It’s interesting to see this ‘3:45 Dinner’ trend emerge. We’ve definitely seen a gradual uptick in families, especially those with younger children, coming into our clients’ restaurants for early meals,” said Joshua Wood, CEO of the hospitality marketing agency CJ Digital.
So, what are the primary motivations behind the movement?
“This shift towards earlier dining aligns with the need for flexible schedules and quicker meal options after school,” Wood told The Food Institute.
Perks for ParentsIn addition to its convenience, fans of the 3:45 Dinner claim that feeding their kids a meal right after they get out of school can often result in a much calmer and happier evening for the whole family.
It makes sense, given that kids are often quite hungry and irritable (AKA hangry) after a long day at school, and this approach can also help reduce the likelihood of tantrums and late-night snack attacks as the evening progresses.
“I was tired of giving snacks to my kids who then didn’t eat dinner,” Paige Boyuk, a mother of two who serves dinner at 4:30 p.m. every day, told TODAY.
Last year, Boyuk posted a video of herself enjoying an early dinner of spaghetti and meatballs with her 7-year-old son and 2-year-old daughter on TikTok that included the caption: Does anyone else eat dinner at 4:25 p.m. because your kids asked for a snack and if they had a snack, they wouldn’t eat dinner so you just serve them dinner?
The video ended up going viral, garnering more than 2 million views on the platform – many of which from fellow parents who had either tried the method themselves or could see its potential to solve some of their greatest mealtime pain points.
So, how can the foodservice sector capitalize on this shift?
Opportunities for RestaurantsDespite the movement’s many perks, only a small portion of today’s parents can pull off getting a homemade dinner on the table that early – especially on a busy weeknight.
As a result, the 3:45 Dinner trend has ushered in plenty of opportunities for restaurants that can cater to these families.
To appeal to this demographic, Wood recommends developing “early bird” family menus or promotions tailored to this time slot, as well as offering quick-service options and kid-friendly dishes.
“Creating a welcoming and relaxed atmosphere during these early hours is crucial. This could involve designating family-friendly seating areas, offering engaging activities for children, or even providing faster service options to accommodate busy schedules,” Wood advised.
“By adapting their offerings and ambiance, restaurants can effectively tap into this growing trend and create a loyal customer base among families seeking early dinner solutions.” Food Institute Focus
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Finding,
recruiting, onboarding and training the right staff bites. Suppliers, how will
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3 Key Themes from the International Pizza ExpoLAS VEGAS – The Las Vegas Convention Center became the epicenter of the pizza world this week, as it hosted the International Pizza Expo. And that’s just where this New Jersey-born reporter wanted to be, to sample some of the best pizza ingredients that vendors had to offer.
The expo gave suppliers, purveyors, and even just fans of the category an opportunity to try innovative products.
A Focus on Authentic Flavors and BrandsPerformance Foodservice celebrated the 70th anniversary of its Roma product line at the international event. The brand, founded in Bradley Beach, N.J., in 1955, includes cheese, canned tomatoes, toppings, and more.
Additionally, the company highlighted the Bacio cheese brand; I had a chance to sample a slice and was very impressed with the flavor profile.
Eddie Greco, vice president of Shamrock Foods Company, noted its Bella Bello brand had been seeing significant growth across its varied product line. He noted that as a broadline distributor, they had the ability to provide Italian specialties to all sorts of operations.
Emily George, senior vice president of foodservice marketing with Shamrock, noted the pizza channel became a priority during the COVID-19 pandemic. She noted that operators within the pizza category were special, and that the Bella Bello brand helped to provide those operators with canned tomatoes, olive oil, cheeses, flour, and non-food items like boxes, too.
Plant-Based Innovation Helps to Cancel the ‘Veto Vote’Plant-based cheese products were available for sampling on the show floor, providing operators with a way to cancel out the so-called “veto vote” from consumers who need to find options for vegans in their families.
Daiya provided this author with a slice with vegan pepperoni; I had tried the same style slice at the 2024 National Restaurant Association show, and this former plant-based eater found it to be an acceptable substitution for the real thing.
Additionally, Miyoko’s Creamery debuted their Pourable Plant Milk Mozzarella. The company touted that the product is made from organic cultured cashew milk, and the texture of the product was similar to real mozzarella, although the taste profile was a bit off from traditional mozzarella.
Moving Beyond the Pizza PieNovamex, distributor of famous Mexican soda brand Jarritos, was on the International Pizza Expo show floor showcasing both legacy and new products that could make an impact among pizza concepts.
Roman De Paz, district sales manager for Novamex, noted the company was working to bring the 70-year-old Mexican soda brand to new channels, including pizzerias across the country.
“We don’t use high-fructose corn syrup, we don’t use artificial sweeteners. We use real fruit, sometimes we even own the orchards,” he said. “We’re seeing a great alignment on the better-for-you category.”
Additionally, De Paz shared that sparkling water brand Mineragua, non-alcoholic Sangria Senorial, and Mundet apple cider were gaining traction with foodservice operators across the country. Food Institute Focus
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The Craziest MLB Concession Stand Items of 2025
Is there anything more American than eating a corn dog dipped in green dye No. 3? Or attending a Major League Baseball game? Those activities converged as part of MLB’s official opening day for 2025.
And, from Yankee Stadium to T-Mobile Park in Seattle, fans will be presented with a veritable buffet of wild concession-stand entrees. It has become an American tradition, it seems, to offer increasingly crazy stadium food with each passing season.
“Food that’s buzzworthy, Instagrammable, and can be made in quantity with repeatable quality are typically the (new concessions) that get selected,” explained Andrea Abbondanza, the CEO of SEO for Restaurants.
“Fans attend the games not only to experience the action but to treat themselves to stadium fare. Offering satisfying food encourages more fans to watch in the stadium rather than at home,” Abbondanza told The Food Institute. “When fans share the food on social media, it’s free marketing.”
Innovative Menu ItemsLet’s check out the lineup of unique ballpark food for 2025.
At Truist Park in Atlanta, you’ll find the Cleanup Burger, featuring beef patties, hash browns, bacon and a fried egg, nestled between Belgian waffles, with maple syrup serving as the closer.
At Globe Life Field, Texas Rangers fans can feast upon gut-busting items like The Boomstick Burrito (featuring a 26-inch tortilla stuffed with rice, beans, taco meat, nacho cheese, and more), as well as Lobster Nachos.
In Philadelphia, Phillies fans can enjoy desserts like S’mores Quesadillas stuffed with Nutella, crumbled graham crackers, with a side of chocolate dipping sauce.
Even minor league (MiLB) teams have gotten accustomed to wild ballpark fare. Behold the St. Paul Saints’ giant, $130 hot dog, for example.
Bringing a New Idea to the PlateYou might wonder how vendors like Delaware North and providers like Aramark come up with such wild menu items. The process is as elaborate as deciphering baseball analytics like WAR or Expected Earned Run Average.
First, vendors and suppliers brainstorm new menu items by studying local food trends and social media platforms like TikTok. Occasionally, pop-up events or limited-time promotions are used to gauge consumers’ reception of new concession items. Operational issues such as prep time and ingredient storage are key considerations, because stadium vendors need to feed thousands of people rather quickly.
“The stadium food landscape has been influenced by many innovative suppliers and vendors. Like Levy; their innovative options such as the Bear Claw beer cheese-dip pretzel and their jalapeno-cheddar hot dog demonstrate how they’re reinventing classic stadium fare with chef-inspired concepts,” Abbondanza said.
“When developing stadium fare, brands need to consider creating something jaw-dropping and satisfying,” she added. Food Institute Focus
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Savor our
thick-cut, square top, Texas Toast – its golden-brown crust and
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Store News: Sizzling
Platter was acquired
by Bain Capital for $1 billion. The major franchisee operates 750+
restaurants across eight brands, including Jamba, Sizzler, Dunkin’,
Wingstop, Cinnabon, Jersey Mike’s, Red Lobster, and
Little Caesars, reported Restaurant Business (April 10). Full
Story
Portillo’s is slimming down its menu as part of
its growth strategy. The Chicago-based sandwich and hot dog chain is expanding
into new cities like Atlanta, Houston, and Las Vegas with smaller versions of
the giant dining rooms and expansive menus that have propelled it in the
Chicago area, reported The Wall Street Journal (April 10). Full
Story
Capriotti's
Sandwich Shop is
opening its first Conn. location inside the new Noble Gas station in
Enfield. This development marks the first of three locations that will open in
partnership with James and Nicole Drazdowsky, who have signed a three-unit deal
to bring the brand to the state in collaboration with Noble Gas, Inc. Full
Story
El Pollo
Loco is facing an
acquisition bid by Sardar Biglari. The activist investor had previously
bought up almost 15% of the chicken chain’s shares and is now making a play for
the whole company, reported Restaurant Dive (April 8). Full
Story
Crumbl added its first gluten-friendly item
to its menu as part of the bakery chain’s first menu takeover by the
Kardashian/Jenner family. Kourtney’s Flourless Chocolate Cake is a
gluten-friendly chocolate cake that contains no refined sugar and is topped
with raspberries and dark chocolate glaze, reported NRN (April 9). Full
Story
Pizza Hut launched "Pizza Caviar,"
which features bite-sized, pepperoni-flavored Pizza Caviar pearls and is
designed for dipping, dunking, and bumping. The item is the star of the LTO
Pizza Caviar Bump Box, a luxe twist on the My Hut Box, which includes one
cheese Personal Pan Pizza and a choice of three boneless wings or fries topped
with Pizza Caviar. Full
Story
The Mexican
QSR chain Taco John’s opened its first location in the Boston
metropolitan area. Led by seasoned multi-unit and multi-brand operators, the Reliance
Hospitality Group, the new location supports the brand’s ongoing East Coast
expansion, which has 19 additional units planned for the area. Full
Story
Subway launched
Doritos Footlong Nachos, which feature nacho chips layered with cheddar
cheese sauce and Monterey-cheddar cheese and topped with jalapeños, tomatoes,
red onions, and Baja Chipotle sauce. Chicken or steak can be added for no
charge, reported Restaurant Business (April 3). Full
Story |
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Store
News (continued):
FAT
Brands announced a
partnership with the group behind Big M CIE to open 30 Fatburger units
across France over the next three years. The company said it plans to open five
of these locations in 2026, reported QSR (April 4). Full
Story
Texas
Roadhouse is now the
largest U.S. casual-dining chain. According to Technomic Top 500 data,
the steakhouse brand pushed Olive Garden out of the top spot after
achieving sales growth of almost 15% last year, reported Restaurant Business
(April 3). Full
Story
Better-for-you
fast-casual chain CRISP & GREEN today announced it will move away
from its original franchise model via acquisitions of existing franchise groups
and locations. The transition also marks the return of founder Steele Smiley
as CEO. Full
Story
Waffle
House just launched
late-night delivery at 500 locations. For the first time, the diner chain will
serve delivery orders through third-party aggregators using Olo’s
Dispatch tool, reported Restaurant Dive (April 2). Full
Story
Jersey
Mike’s secured an NFL
sponsorship that was formerly held by Subway just two months after being
acquired by Blackstone. Now, the sandwich chain has set its sights on
expanding its operations into Canada and Europe, reported NRN (April 1).
Full
Story
Dunkin’ debuted its own line of spring
offerings, including Spring Munchkins Bucks, Blueberry Sprinkle Munchkins,
Cotton Candy Specialty Donuts, and Arctic Cherry Dunkin’ Energy. Full
Story
DoorDash announced a partnership with Domino’s
to offer pizza delivery on the grocery and foodservice platform. The full
rollout is expected to launch in May and expand into Canada by the end of the
year. Full
Story
Popeyes launched an LTO menu takeover of
pickle-infused products at select locations, with offerings that include a
Pickle Glaze Sandwich, Pickle Glaze Bone-in and Boneless Wings, Fried Pickles,
and Pickle Lemonade. Full
Story
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Store
News (continued): The Bar
Louie pub chain
filed for Ch. 11 bankruptcy – just days after it closed several units in N.J.
and the Midwest. The news marks the second bankruptcy petition in five years
for the chain, which has liabilities of $50-100 million, compared to assets of
$1-10 million, reported Restaurant Business (March 27). Full
Story
Jollibee premiered three options of 100% Certified Angus Beef Burgers: the Angus Cheeseburger, Angus Deluxe Burger, and
Angus Aloha Burger. The new burgers are smash-seared to order and topped with
melted American cheese. Full
Story
The
fast-casual chain Roti is being incorporated into Edible Brands, a
multi-concept franchise platform and the parent of Edible Arrangements.
The 17-unit chain was acquired out of bankruptcy in Feb. by the private-equity
firm BroadPeak Capital, reported Restaurant Business (March 26). Full
Story
Cilantro
Taco Grill signed 6
franchise agreements in 2024, opening a total of 110 units in its first full
year of franchising. With the QSR industry projected to grow 5.4% and reach
$321.8 billion in 2025, the Mexican fast-casual chain is well-positioned for
further expansion this year. Full
Story
Odd
Burger has paused
its U.S. expansion plans amid tariff concerns. The Canadian vegan fast-food
chain had recently said it would invest $2 million in the effort but now plans
to use the capital to bolster its Canadian manufacturing and franchise
operations, reported Reuters (March 24). Full
Story
Tim
Hortons is launching
a lineup of sweet seasonal treats at participating U.S. locations. The new
items include a pair of Bunny Donuts and festive Spring Timbits Buckets that
are filled with 30 Timbits and can then serve as an Easter egg basket. Full
Story
The
Cheesecake Factory
is cutting 13 menu items while bringing back an additional 22 items and
introducing several new mocktails. In Q4 of FY24, the chain’s same-store sales
rose 1.7%, and the menu updates intend to complement that growth, reported NRN
(March 21). Full
Story
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Executives on the Move:
Panera
Bread named interim
CEO Paul Carbone as its permanent CEO. Before accepting the interim
role, Carbone served as the company's CFO. Full
Story
New A&W
CEO Betsy Schmandt is working to modernize one of the oldest U.S.
QSR chains, balancing tech and marketing upgrades with the brand’s 105-year-old
history. Schmandt was promoted to CEO at the beginning of March after serving
as A&W president since 2023, reported NRN (April 1). Full
Story
P.F.
Chang’s announced it
will replace CEO Eduardo Luz with current COO Brad Hill. Luz will
remain in an advisory capacity until the end of April, and Corey Robertson,
current VP for the brand’s Eastern U.S. division, will succeed Hill as COO,
reported Restaurant Dive (April 2). Full
Story
Jack in
the Box named
interim CEO Lance Tucker as its permanent chief executive. The news
comes just months after the QSR chain appointed Tucker to serve as its interim
leader following the departure of Darin Harris, reported Restaurant
Business (March 31). Full
Story
Twin
Peaks CEO Joe
Hummel and chief legal officer Clay Mingus both announced that they
will leave the company on April 10 to pursue other opportunities. The chain has
appointed its current CFO Ken Kuick to serve as its interim CEO and Allen
Sussman, Fat Brands general counsel, as its interim chief legal
officer, reported Restaurant Dive (March 31). Full
Story
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Executives on the Move (continued): Yum! Brands CEO David Gibbs today announced he will retire in early 2026. Gibbs took the helm in 2019 after serving in a variety of roles for the company, including COO, CFO, and president, starting in 1989, reported QSR (March 31). Full Story
Smalls Sliders appointed Charles Watson as its new CEO, succeeding Maria Rivera after her departure last month. Watson has nearly three decades of industry experience, including 15 years with Tropical Smoothie Cafe as VP of franchise development, chief development officer, and then CEO starting in 2018, reported NRN (April 7). Full Story
Wingstop announced the grand opening of a new NYC bar that exclusively serves its signature crispy tenders in 12 bold flavors. Bar Tender by Wingstop opens to the public on April 10, and fans that are unable to join in NYC can get a taste of all 12 craft-made flavors from their local Wingstop location. Full Story
Church’s Texas Chicken is expanding its European presence via its global brand Texas Chicken, opening its first units in Germany, Hungary, and the nation of Georgia. The chain has 1,400+ units in 22 countries and recently signed multiple agreements in Germany, France, Italy, Spain, and the U.K., reported Restaurant Dive (April 3). Full Story
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NRA
2025 is just around the corner, and we at Essity are thrilled to see you there!
The show promises to be full of excitement, so be sure to take some time for
yourself and recharge at the Tork Sustainability and Wellness Lounge in the
South Hall, #2264. While you’re there, enjoy a complimentary massage and
discover how our sustainable solutions can enhance your business. To learn more
about Tork sustainable hygiene before the show, click here.
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Death of the Doggie Bag: Why Restaurant Leftovers Are Being Left BehindPeople love eating out, but a funny thing has happened to those too-big-to-finish portions that have become de rigeur at restaurants: The leftovers, more and more, are staying on the table.
Experts told The Food Institute the venerable doggie bag is becoming a thing of the past, especially in New York, a victim, in part, of the ease with which a fresh meal can be ordered online and delivered, despite complaints about the economy.
Darin Detwiler, a professor at Northeastern University, said several trends are at work: evolving social perceptions, food delivery culture, portion fatigue and menu design.
“Diners may feel full, unsatisfied or disinterested in eating the same food later – especially if it doesn’t reheat well. In some cases, food waste becomes a side effect of overabundance rather than necessity,” Detwiler said.
ReFED found the average American left 53 pounds of food worth $329 on restaurant plates in 2023.
President Dana Gunders told The New York Times the numbers are hard to track, but some people say they simply don’t eat leftovers as a matter of principle.
New York restaurateur Emmet Burke told the Times most of those leaving food behind are younger patrons – especially if they’re out on a date.
“This is most likely rooted in the sheer swing of the pendulum that happens generationally,” Reilly Newman, brand strategist and founder at Motif Brands, told FI. “From the boomers, who were focused on not wasting food and always ‘finishing your plate’ to the younger generation, which is more focused on the experience they’re purchasing.
“So dining isn’t just about getting a plate full of food; it’s about ordering an experience. If they enjoy the many or few bites they had, their experience is complete, and they do not need to finish the meal.”
For some diners, there’s also the ick factor.
“One of the reasons that I believe guests are not taking food home as much as they did a few years ago is because the restaurant has made the guest a de facto employee,” said Izzy Kharasch, president of Hospitality Works.
“If you ask to take something home, more restaurants than ever before bring you the container and you, the guest, must lift up the plate and pour the food in yourself. Guests often spill food on themselves and on the floor and it is certainly not dignified to have to fill up a container at the table. At one of our restaurants, the servers ask the guests, ‘May I package this to go for you?’ and 100% of the time, the answer is yes.” The social factor plays a big role, Detwiler said, calling it social signaling.
“In certain dining contexts, especially at higher-end restaurants or in group settings, asking for a doggie bag may be perceived as undesirable or even embarrassing,” Detweiler said.
“There’s a subtle but persistent stigma associated with appearing frugal, even during economic uncertainty.”
“The decline of the doggie bag reflects deeper tensions between sustainability, identity, and modern dining culture.” Food Institute Focus
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February Sales Down 2.5% While Traffic Drops Again
Comparable
sales for the restaurant industry fell 2.5% in February as comparable traffic
dropped 5.7%, according to Black Box Intelligence.
"However, beneath the seasonal noise? Black Box Intelligence sees a more concerning trend:
A softening in sales and traffic that mirrors a drop in consumer confidence," read the group's most recent report.
"Still, there’s a silver lining—staffing challenges are finally easing, with turnover at full-service restaurants hitting pre-pandemic lows.” Full
Story
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