Last Chance to Register for Today's
Leadership Series Webinar!
Register now and you'll be entered in a drawing for a chance to snag a copy of Chef
Priyanka Naik’s new cookbook,
the Modern Tiffin, or to receive ten cases of
Sweet Earth Plant-Based Mindful Chik'N. Recipients will be notified by the end of the day Thursday.
It’s time to get innovative — the
plant-based trend is here, and it’s here to stay! Join DMA as Marie Molde
shares her industry insights on the plant-based trend and stick around
for chefs Priyanka Naik and Matthew Jordan as they share plant-based
recipes you can incorporate into your operations. You don’t want to miss
Register today and receive a link to Marie’s slides in addition to a chance to win the
book and product drawings.
SAVE THE DATE - Thursday, June 3rd @ 1 CST
Finding – and keeping – the best staff has never been more challenging in foodservice. Whether you’re a chain operator, distributor or supplier, you’ve likely never been faced with an environment quite like this.
Join us June 3rd when DMA hosts the tenth edition of The Leadership Series and learn how operators are winning the labor wars through community involvement and cultural fluency. Gerry Fernandez (MFHA) will moderate a panel of successful large and small operators (including Gail Sharps Myers of Denny’s and Lewis Rudd founder of Ezell’s Famous Chicken), Kelli Valade will share Black Box’s very latest Workforce Intelligence data and Susannah Sellers-Ryan will offer the supplier perspective from PepsiCo’s Dig In program to partner with Black restaurant owners.
Restaurants Forced to Get Creative to Lure New Hires
Restaurants are struggling to win back employees so
far in 2021. The Food Institute reported on this issue back in early April when
QSRs were finding hiring new workers particularly challenging, and the issue
has only worsened in recent weeks.
Servers, hosts and cooks aren’t rushing back to work
following a year largely spent in quarantine, restaurant owners say—either
because they are fearful of COVID-19, have moved on to other industries or
remain on unemployment benefits. Foodservice job postings on Indeed.com in
mid-April stood 16.2% higher than in February 2020, reflecting the highest
number of openings for servers, cooks, managers, hosts and other restaurant
jobs posted since the pandemic began, reported The Wall Street Journal
(April 25). Full Story
As restaurant visits increase alongside COVID-19
vaccinations, here are some ways restaurants are getting creative in attracting
Signing Bonuses, New Benefits
Fast-food operators, such as the owners of Jimmy
John’s Gourmet Sandwiches restaurants, are offering signing bonuses for
recruits. Chipotle Mexican Grill Inc. is going as far as offering free
college tuition to employees who work at least 15 hours a week after four
Illinois-based Portillo’s Hot Dogs increased
hourly wages in markets including Arizona, Michigan and Florida, and is
offering $250 hiring bonuses. The chain also hired social-media influencers and
built a van called the “beef bus” to help recruit. However, many of the chain’s
restaurants still remain understaffed, according to Jodi Roeske, Portillo’s VP
In California’s Sonoma Valley, business leaders are
exploring the idea of pooling employees, among other workforce initiatives.
Meanwhile, one Florida McDonald’s is even offering $50 to anyone who
simply interviews for a job, reported Click Orlando (April 24). Full Story
Parent Companies Lend a Hand
Chain restaurant companies are also trying to help
their franchisees hire. For example, Taco Bell and IHOP are
holding job fairs to try to recruit thousands of employees across both chains.
McDonald’s restaurant owners are surveying managers to
assess pay, benefits and other job offerings to guide a new employee program.
The chain says it’s “more committed than ever” to
attracting workers to meet demand, help performance and improve McDonald’s
reputation as an employer, according to a recent company email.
NYC Becoming Epicenter for Growing Vegan Movement
Coming as no surprise, plant-based food is making headlines again. In addition
to other news, one of the world’s most renowned restaurants is going entirely
Fine Dining Makes the Shift
Perhaps the biggest plant-based news of late is that
chef Daniel Humm is leading a relaunch of New York City’s acclaimed Eleven
Madison Park as an all-vegan restaurant. Of the 132 restaurants worldwide
with three Michelin stars, EMP will become the first with a meatless menu,
reported Bloomberg (May 3). Full Story
“It was clear that after everything we all experienced
this past year, we couldn’t open the same restaurant,” said chef Humm in a
letter on the Eleven Madison Park website. “With that in mind, I’m excited to
share that we’ve made the decision to serve a plant-based menu in which we do
not use any animal products.” Humm added that he found himself “most moved and
inspired by dishes that center impeccably-prepared vegetables, and have
naturally gravitated towards a more plant-based diet.”
So why an entirely plant-based menu? “This decision
was inspired by the challenge to get to know our ingredients more deeply, and
to push ourselves creatively. It wasn’t clear from the onset where we would end
“All this has given us the confidence to reinvent what
fine dining can be,” wrote Humm. “It makes us believe that this is a risk worth
Popular Cooking Website Ditches Beef
New York City-based recipe website Epicurious
announced it will no longer publish new beef recipes over concerns about
climate change, as noted by The New York Times (April 27). The shift was
“solely about sustainability, about not giving airtime to one of the world’s
worst climate offenders,” Epicurious said in an article. “We think of this
decision as not anti-beef but rather pro-planet.”
The publication said the decision to publicize its
shift was connected to a recent increase in beef consumption reported by USDA.
“The conversation about sustainable cooking clearly needs to be louder; this
policy is our contribution to that conversation,” the brand said.
More Options for Consumers
For home chefs looking to steer away from meat, more
plant-based options are becoming available. Recently, Raised & Rooted, Tyson
Foods’ plant protein line, expanded its offerings with three new products:
plant-based burger patties, Bratwurst and Italian sausages, and ground “meat.”
Outside the U.S., Brazil’s JBS is set to buy
Dutch vegetable-based protein company Vivera for more than $408 million
to expand its offerings and appeal to consumers who want to eat less meat.
Vivera includes a portfolio of 50 products and sells in the Dutch, German and
U.K. markets, accounting for roughly 60% of Europe’s plant-based protein
market. Food Institute Focus
A Closer Look at Gen Z’s Eating and Shopping Habits
Food is Gen Z’s No. 1 wallet priority at 23%,
according to Piper Sandler’s annual Taking Stock with Teens survey. The
survey highlights discretionary spending trends and brand preferences from
7,000 teens across 47 U.S. states.
Restaurant and Food Choices
Here are some key stats when it comes to what Gen Z is
eating these days:
is the most popular restaurant among Gen Z, keeping its No. 1 spot for seven
consecutive surveys. It was followed by Starbucks and Chipotle.
- As for snacking, Lays is the most preferred
brand among teens at 11%, followed closely by Campbell’s Goldfish (9%).
- Notably, 49% of teens either consume or are willing to
try plant-based meat, with Impossible Foods as the No. 1 choice,
followed closely by Beyond Meat.
The Importance of Social Causes
Today’s young consumers also care that companies they
buy from have a social conscience.
“GenZ is a conscious generation as teens this spring
cite racial equality and the environment as their top-two social issues,” said
Erinn Murphy, Piper Sandler senior research analyst in a press release.
Gen Z also aligns with values-based descriptors like
cell-based meat, cannabis, and sustainable.
The Piper Sandler survey found that Amazon remains
teens’ top preferred online shopping mindshare at 56%. This finding is
reflected in a similar report from Deal Aid which found that 87.6% of Gen Z do
more of their shopping online than in-store.
However, the Deal Aid study found that 88.5% of Gen Z
purchase food and groceries in-store while another 54.9% indicated that they
purchase household items in-store.
Price (79.7%) and quality (65.5%) are the two most
important factors that Gen Z consumers consider when making a purchase
in-store. Other factors mentioned were positive reviews (22.1%), flexible
return policy (23.9%) and rewards program (14.2%).
Popular in-store retailers included Walmart, Costco,
and Target, while popular e-retailers included Amazon, Kroger,
and eBay. Food Institute Focus
became the nation’s No. 2 burger chain by sales in 2020, surpassing Burger
King. Wendy’s system sales increased by 4.8% last year to $10.2 billion.
Burger King, meanwhile, dropped by 5.4% to $9.6 billion, reported Forbes
(April 21). Full Story
- A group of Subway franchisees sent a letter to
the widow of the chain's founder with a list of demands. The group,
representing about 1% of U.S. store locations, requested changes like giving
operators the ability to source their own produce, negotiate changes to franchise
agreements, and leasing property from landlords other than Subway, reported New
York Post (April 19). Full Story
- Fresh Acquisitions LLC, the parent company of five buffet chains and one
steakhouse chain with locations across 27 states, has filed for Chapter 11
bankruptcy. Through the bankruptcy process, the company plans to preserve two
of its brands – Tahoe Joe’s and Furr’s, reported eatthis.com
(April 21). Full Story
- Taco Bell
will collaborate with TerraCycle later this year to recycle its hot
sauce packets. The chain is the first quick service brand to partner with
TerraCycle to tackle recycling flexible film packets. Full Story
- Nathan’s Famous
is partnering with Ghost Kitchen Brands to open 60 locations in the U.S.
and 40 in Canada by the end of 2021. Full Story
- TravelCenters of America exited the standalone restaurant business after
completing the sale of 42 locations, primarily Steak & Lube properties, in
a $5 million deal, reported CSNews (April 21). Full Story
- Little Caesars is looking to grow its Pacific
Northwest presence through more than
50 new franchise units across Portland and Seattle by 2026.
- McDonald’s beat
Wall Street’s estimates for its quarterly earnings as net sales topped
pre-pandemic levels. Net sales rose 9% to $5.12 billion, beating expectations
of $5.03 billion. Global same-store sales climbed 7.5% in the quarter,
surpassing 2019 levels, reported CNBC (April 29). Full Story
- Restaurants operated by Landry’s will soon
begin accepting bitcoin as form of payment for meals. In an interview with
CNBC, Landry’s CEO Tilman Fertitta said 80% to 90% of the company’s restaurant
brands, including the Bubba Gump Shrimp Company and Morton’s The
Steakhouse, would accept bitcoin and other cryptocurrencies in the next 90
days – a move that’s a step toward bringing crypto into the mainstream,
reported Coin Telegraph (April 28). Full Story
Kreme filed for a confidential IPO with the SEC, which could
bring the chain back to equity markets after its run as a public company ended
in 2016. JAB Holdings Co. acquired the company for $1.35 billion in May 2016,
reported MarketWatch (May 4). Full
- Chaac Foods Restaurants will open 40 Bojangles restaurants in Georgia,
Tennessee, and Florida and acquire 40 corporate-owned locations in Georgia,
South Carolina, and Tennessee. Full Story
- Wendy's is
planning to move back into the U.K. for the first time in 20 years. The company
plans to open 400 stores in the country over the next few years, with the first
store slated to open in Reading, Berkshire, in June, reported MarketWatch
(May 10). Full Story
- Wow Bao is set to open ghost kitchen locations in Walmart stores.
The chain, which is poised to reach 1,000 locations this year, is leveraging
its new partnership with Ghost Kitchen Brands to tap into the grocery store
space, reported Fast Casual (April 30). Full Story
- Shake Shack is looking to expand its footprint with a
focus on the suburbs. CEO Randall Garutti said the company is planning between
35 and 40 new company-owned locations and is preparing for new limited-time
chicken offers later in 2021, reported MarketWatch (May 13). Full
- Chick-fil-A could be entering the virtual kitchen space
after trademarking Outfox Wings. The company's virtual brand could
deliver chicken wings, roasted chicken, salads, and more, reported AL.com
(May 3). Full Story
- San Diego-based Epic Wings has signed a
39-store franchise agreement with an experienced multi-unit franchisee
with plans to open locations in Los Angeles
County, Dallas, Houston, and Las Vegas. Full Story
Executives on the Move:
- SpartanNash hired Masiar Tayebi as chief strategy
officer. Full Story
- JBS USA appointed Kevin Arquit
as chief legal officer. Full Story
- Little Caesars named
Jeremy Vitaro chief development officer and Glen McIntosh chief supply chain officer.
- Sysco named
Ron Phillips EVP and chief human resources officer. Full Story
- Jack in the Box
named Steve Piano as chief people officer and Carlson Choi as chief information
officer. Full Story
- BurgerFi named Henry Gonzalez
chief marketing officer. Full Story
- SpartanNash named Rona Caswell
VP of internal audit. Full Story
- Zaxby’s hired Brenda Trickey
as general counsel. Full Story
- Conagra Brands Inc. has named Alexandre “Ale” Eboli
executive vice president and chief supply chain officer. Full Story
- Freddy’s Frozen Custard & Steakburgers named Chris Dull chief executive officer. Full
Wing and a Prayer: Restaurants Scramble During Chicken
Restaurants throughout America are dealing with a
frustrating shortage of chicken wings that shows no signs of slowing.
This has pushed executive chefs like Dan Miles to do
what was previously unthinkable: either sell a different sized chicken wing
than usual, or strictly sell the boneless variety.
“While it seems there is a wing shortage every few
years, this one may be the worst we’ve seen in the last decade. This shortage
is really prolonged,” said Miles — the executive chef with Minneapolis-based Pizza
Luce, which has nine locations and features chicken wings as a top-selling
menu item – in an email to The Food Institute.
Along with increased demand, some processors are
having trouble maintaining a full staff during the pandemic. Others are trying
to overcome the impact of severe winter weather in Texas and nearby states, so
it will take time to replace the impacted hatchery supply in the region,
according to the Associated Press.
The price of chicken wings tends to fluctuate
throughout the year, hitting its peak around early February, coinciding with
the Super Bowl. This February, wing prices hit an all-time record at $2.71 per
pound. In the weeks following, however, wing prices didn’t dip like they
usually do in late winter.
bone-in wing prices rise 25.8% in its first quarter, which was considerably
lower than the market-rate increase of 50%, noted Yahoo Finance.
Moe Stevenson, owner of My Mama’s Kitchen in
Norfolk, Virginia, told The Washington Post that wing prices went up 20
cents per pound over the span of just one week in April (April 25). Full Story
Wing sales increased by 7% in 2020, according to NPD
Group, and demand remains strong in 2021.
“Wings travel well and hold up during delivery,” Tom
Super of the National Chicken Council told the Associated Press
(April 25). Full Story
“Plus, they align with consumer desire for comfort
food during the pandemic.”
This isn’t strictly a chicken wing shortage, mind you.
KFC says it’s struggling to keep up with demand for its new chicken
sandwich, while fellow chicken chain Bojangles reported outages of tenders
across its locations, including its popular whole-breast Chicken Supremes,
which prompted a public apology from the chain, reported the Charlotte
Observer (May 1). Full Story
“You’re actually seeing inflation in all parts of the
bird, not just wings,” Wingstop executive Michael Skipworth told Yahoo
Finance (April 30). Full Story
But the shortage of hot wings, in particular, is
causing the most headaches for restaurant operators, as customers become
increasingly frustrated with higher prices.
Some restaurant owners are able to make up for bone-in
wing shortages by getting them through alternate suppliers, swapping out fresh
wings with frozen products, or incorporating alternative menu pricing
“We have been dealing with shortages since quite early
in the pandemic,” Pizza Luce’s Miles told The Food Institute. “At first we were
caught off-guard and were forced to use a different sized wing than we
typically do, as it was our only option. Since then, we have been able to work
with our purveyors to protect our supply.”
At Norfolk, Virginia restaurant Chicho’s Backstage,
operators are pricing their wings similar to how a seafood restaurant might
list its high-end fish: by market price. And right now, that means the
restaurant is charging $15.50 for 10 hot wings, up from $12.50 recently.
Paul Aho, an international chicken consultant, told The
Washington Post he expects supply to eventually catch back up to demand
with regard to chicken wings. But, in the meantime, he expects many wing
sellers to temporarily switch to selling boneless wings made from breast meat.
“Ultimately, there is no replacement for bone-in wings
– that’s what our customers really want,” said Miles. “We would not consider
discontinuing wings unless we couldn’t source wings that are up to our quality
standards, and that would definitely be a temporary situation.” Food Institute Focus
U.S. restaurant same-store sales were up 6.84% in
April when compared to April 2019, according to Blackbox Intelligence.
However, comparable traffic during the period was down 4.17%. Full Story
Meanwhile, for the 12 months ending in March,
fast-food chains dominated the restaurant market – taking in 70.2% of dollars
spent eating out and 82.9% of all restaurant traffic, according to data from The
NPD Group. Drive-thrus, new crispy chicken sandwiches and "family
meal" deals helped draw customers that other restaurants lost, reported Reuters
(April 30). Full Story
Mexican Grill said
same-store sales rose 17.2% in the first quarter. The company also
reported $869.8 million in digital sales, reported
Bloomberg (April 21). Full Story
four straight quarters of pandemic-fueled sales declines, Starbucks is returning
to growth. The Seattle-based coffee giant said its sales rose 11% to $6.7
billion in the January-March period, just shy of Wall Street’s forecast revenue
of $6.78 billion, reported The Seattle Times (April 27). Full Story
- Restaurant Brands International reported
quarterly earnings that topped Wall Street’s expectations as its
systemwide sales surpassed 2019 levels. Net sales rose 2.9%
to $1.26 billion, beating expectations of $1.25 billion. The company said that
the revenue increase was primarily driven by favorable foreign currency
movements, reported CNBC (April 30). Full Story
- Papa John’s first-quarter earnings topped expectations
as the pizza chain held on to the momentum it saw during the coronavirus
pandemic, even as the country reopens for business. In North America,
same-store sales rose 26.2%, beating the gain of 14.6% estimated by analysts.
Its international business was also strong, with same-store sales rising 23.2%
in the quarter, above the 17.4% increase projected, reported CNBC (May
6). Full Story
- Shake Shack reported first-quarter revenue of $155.3
million, falling short of estimates, in a sign that restaurants are still
suffering as consumers stay away from city centers, reported Bloomberg (May
6). Full Story
Ensure Cleanliness with Diversey Wipes, Spray Bottle Products
Accelerated Hydrogen Peroxide Disinfectant WIPES and Ready
to Use Spray Bottle Products! CLEAN and DISINFECT high-touch surfaces in just
ONE MINUTE! Please contact Brian.Taticek@diversey.com or Justin.Westermeyer@diversey.com
for more information.
NEW from the PURELL Brand
PURELL Foodservice Surface Sanitizing Wipes are
formulated for food-contact surfaces and kill 99.9% of viruses and bacteria
with no rinse required. The fragrance-free formation sanitizes, cleans, and
disinfects with no precautionary statements or need for handwashing, PPE, or
Visit GOJO.com/PURELLSurfaceWipes to learn more, or please watch our PURELL
Foodservice Surface Sanitizing Wipes Video.
Formula for Reducing Labor: Paul Edmondson of Procter & Gamble
What if you
could prove the products used to clean directly relate to an operator's labor
margin? As it turns out, innovation in cleaning products could result in hundreds,
if not thousands, of labor hours saved over the course of a year.
P&G's Paul Edmondson joined Roger Beaudoin, a successful restaurant entrepreneur,
on his podcast.
Paul has a true passion for the hospitality industry, and he applies a personal
approach to elevate this business. Listen to Paul's conversation with Roger
about not just surviving the pandemic, but making your business better for
your staff and customers everyday.
To check out any of the products mentioned
on the show visit www.pgpro.com.