Party of One: Why Embracing Solo Dining Is Good for Business

As the stigma surrounding solo dining continues to dwindle, single-party reservations are becoming one of the fastest growing markets in the food and beverage industry. According to Lightspeed's 2024 State of Hospitality report, 45% of respondents are often dining solo – and not only at fast-casual restaurants.

So, what's driving the spike in solo dining?

Workplace Dynamics

Many individuals are dining solo due to work-related reasons – from needing to grab a bite on a business trip to desiring a change of scenery while working remotely.

In addition, the rise of return-to-office mandates has motivated younger demographics to relocate for work, and many of these employees are chomping at the bit to explore the local dining scene.

Shifting Family Structures

Recent data from Pew Research reveals that many Americans are marrying later in life, while others are leaving the knot untied altogether. Approximately 69% of U.S. adults were married in 1970, while 50% were married in 2021, and only 37% of those ages 25-49 were married with kids – a drastic decline from the 67% of Americans who were married with children in 1970.

It's no surprise that, as the American family evolves, the dining landscape follows suit, and as more adults choose to live alone, the demand for flexible dining options will continue to grow.

Self-Care and Mindful Eating

Some solo diners view the activity as a form of self-care, claiming that it offers them a few moments of peace and quiet and an escape from the everyday grind.

Others view dining alone as a natural opportunity for mindful eating – a practice that includes paying close attention while eating and incorporating all physical and emotional senses into the experience.

For Joshua Carlucci, a food writer at Tasting Table, solo dining checks both of these boxes. "Some of the best eating experiences I've had have been while dining alone at a restaurant, fully immersed in the flavors, textures, and presentation of the plates without reservation," he shared.

A Notable Business Opportunity

Regardless of the motivation behind solo dining, embracing it is a smart move for restaurateurs. Debby Soo, CEO of OpenTable, reported that single-party reservations have increased by 8% year over year; however, even though the stigma associated with solo dining has dramatically declined, it hasn't disappeared completely – and it's up to restaurants to make up the difference.

So, what are some practical ways restaurants can cater to solo diners?

Update Interior Design

Provide comfortable and inviting spaces where patrons can relax without feeling singled out, such as bars, counters, communal tables, and lounge areas.

"Creating engaging spaces for solo diners that allow them to feel like they're a part of the communal atmosphere is key," said Robert Ervin, owner of Ervin Architecture.

"In our design approach, we ensure that typical solo areas, such as the bar, are centrally located and surrounded by plenty of dining tables."

Train Employees

Encourage staff to normalize solo dining by starting with a "table for one" greeting, treating solo diners the same as they would larger parties, and removing extra table settings.

"Focus on hiring and training high-quality staff that can warmly chat with solo diners without being overbearing. It's important that they feel noticed but not rushed," advised Milos Eric, general manager of OysterLink.

Offer a Tasting Menu

Much like their more communal counterparts, many solo diners prefer to sample a little bit of everything a restaurant has to offer instead of committing to one larger entrée or wasting money and leftover food by ordering several dishes. One solution is to create a tasting menu that introduces guests to an array of culinary experiences.

It appears solo dining is here to stay – and adapting to the ever-evolving needs of the modern diner is what will continue to give restaurants staying power. Food Institute Focus

The Lunch Line: What's Driving Higher Costs at QSRs?

Data from the Toast digital restaurant platform show eating out at quick-service restaurants (QSRs) for lunch in the second quarter got more expensive, with prices up more than 4% from last year. And though hourly rates were up for employees, tips were down.

Toast examined same-store sales of 13 food types from QSRs aligned with its platform in 20 cities.

Sandwiches and wraps proved the most popular choice for lunchtime patrons, despite their $11.26 average price, up 4.6% from last year. The only states where they were bested were California, Nevada, Oregon and Texas, where tacos had a leg up.

The price of bowls, burgers and soft drinks rose by the same percentage to $12.98, $11.45 and $3, respectively. The increase for burritos (4.3%) brought their price to $10.74, and the price for an order of fries was up 4.4% to $6.04. Good news for the diet-conscious: Salad prices increased just 2.7% to $11.42.

The news was even worse for people living and working in Hawaii, Colorado, California, Nevada and Arizona where prices were even higher. Sandwiches and wraps in those states averaged from $12.20 in Arizona to $13.37 in Hawaii.

The increase in soda prices apparently convinced lunch customers to go without. The most expensive drinks were found in Maryland, where soft drinks averaged $4.05. Sales were off 4.9% in the quarter, nationally.

An interesting finding was that sales activity at QSRs in the early hours – 4 a.m. to 11 a.m. – grew while dinner and late night – 4 p.m. to 9 p.m. and 9 p.m. to 12 a.m. – fell.

Richmond, Virginia, saw the biggest increase in breakfast activity (15%), with transactions at dinner time falling the most in Columbus, Ohio (9%), and late-night munchies dropping the most in Oklahoma City (15%).

Not all cities followed the trends. Breakfast transactions fell in Atlanta (7%), Denver (5%) and New Orleans (2%) while the cities that saw the biggest increases in dinner activity were Philadelphia (5%) and San Francisco (5%).

At lunch, Philadelphia saw a 7% increase while Atlanta saw a 7% decrease.

California's decision to boost the minimum wage to $20 rippled across the nation, as average wages increased to $16.98. (The federal minimum wage is still at $7.25 an hour, though most states have set a higher floor.)

But, as wages increased, tips added to credit card transactions decreased to an average 18.8%, dipping to 19.3% at full-service restaurants and 15.9% at QSRs. Tips were the highest in Delaware (21.5%) and lowest in California (17.3%). Food Institute Focus

3 Fall Flavors Poised to Surpass Pumpkin Spice in Popularity

The popularity of pumpkin spice has officially fallen like autumn leaves. According to a recent survey of 2,000 American adults by Talker Research on behalf of Post Honey Bunches of Oats, 58% of respondents reported that they now favor alternative fall flavors over pumpkin spice, and 45% reported fatigue with the once-beloved spice blend.

Surprisingly, Millennials are leading the charge – the same generation that was largely responsible for its meteoric rise after Starbucks debuted the first Pumpkin Spice Latte (PSL) in 2003. What was initially a sippable seasonal experiment quickly snowballed into an internet sensation and cozy autumn trend on social media platforms like Instagram; but after two decades of pumpkin spice dominance, Americans are ready for a change.

So, which autumn flavors are starting to steal the spotlight?

2024 Fall Favorites

The survey results revealed that three fall flavors are giving pumpkin spice a run for its money this year, and they're neck and neck. About 39% of Americans ranked cinnamon as their favorite, with 37% favoring salted caramel and 36% choosing candy apple. Pumpkin spice finished in fourth place at 32%, followed by:

· maple (28%)

·  s'mores (28%)

·  pecan (26%)

·  toasted marshmallow (24%)

·  sweet potato (20%)

·  cranberry (19%)

Some generations are more fervent in their flavor preferences than others, though. Approximately 32% of Millennials are more likely to go to bat for their favorite autumn flavor, compared with 19% of Gen Xers.

Timing is another topic of discussion, as 32% of respondents contend that pumpkin spice should be off limits in every season but fall, while 14% expressed the same sentiment toward candy apple. In contrast, 35% believe salted caramel and cinnamon are acceptable flavors to enjoy year-round.

Nearly a third of Americans claimed they'll happily indulge in any fall flavor they please, regardless of the season.

America's nostalgic attachment to autumn remains strong, with 34% of respondents identifying fall as their favorite time of year. However, the rise of alternatives like cinnamon and salted caramel suggests a broader trend toward flavors that are not confined to one specific season and can offer much of the versatility that pumpkin spice lacks.

This evolution reflects a changing market in which consumers prioritize variety and novelty over tradition and nostalgia.

What This Means for the Industry

Many retailers and brands are already leveraging these shifting preferences as an opportunity to diversify their 2024 fall offerings and resonate with their target markets.

Werther's Original is capitalizing on the popularity of both caramel and candy apple by adding limited-edition Caramel Apple Hard Candies to its seasonal line alongside existing crowd pleasers like Maple Crème and, you guessed it, Pumpkin Spice.

Starbucks will be unveiling or reviving several seasonal items, including the Iced Apple Crisp Cream Chai, and Oat Milk Iced Apple Crisp Shaken Espresso, in addition to their classic PSL, Pumpkin Cream Cheese Muffin, and more.

Some retailers are adding a new dimension of "spice" to their pumpkin spice sweets with chipotle, cayenne, and other spicy seasonings, extending the summer's swicy trend into fall.

While pumpkin spice is unlikely to disappear entirely anytime soon, its decline as the undisputed flavor of fall signals not only a change in customer tastes but also a large-scale trend toward flavor personalization and diversification moving forward. Food Institute Focus

Executives on the Move:

PepsiCo named Mark Kirkham SVP of marketing to oversee Pepsi, Mtn Dew, and Starry, reported AdAge (Aug. 19). Full Story

Tony Roma's has named interim Chief Executive Mohaimina "Mina" Haque as CEO, reported Franchising.com (Aug. 22). Full Story

Outback Steakhouse parent Bloomin' Brands has tapped Michael Spanos as its next CEO, reported Restaurant Business (Aug. 26). Full Story

Red Lobster tapped former P.F. Chang's CEO Damola Adamolekun to take over the company, reported The New York Post (Aug. 26). Full Story

Checkers Drive-in Restaurants has named Chris Tebben as its new CEO. Tebben is a former Starbucks and Mars Retail Group executive. Full Story

Whataburger CEO Ed Nelson will retire at the end of 2024 after a two-decade tenure. Debbie Stroud, the chain's current EVP and COO, will step into the role effective Jan. 1, 2025. Full Story

Nothing Bundt Cakes has named Yum Brands' Wanda Williams as COO, reported Nation's Restaurant News (Sept. 5). Full Story

Extreme Weather Taking Toll on Crops, Livestock This Season

Food price inflation may have eased but weather-related threats may send grocery prices soaring in the near future, with everything from the coffee crop in Brazil and olives in Europe to wheat and barley in California suffering from the effects of extreme weather conditions.

Climate change has had a major impact on the 2024 U.S. growing season.

In addition to drought and heat, heavy rains have pummeled crops in northwest Iowa and southwest Minnesota, corn and soybeans taking the brunt of the damage.

Farmers growing crops like corn, potatoes, rice and wheat may find their land no longer suitable for such staples by 2050, the Food Policy Research Institute warned.

Alex Tyink, CEO of Fork Farms, told The Food Institute climate change is causing an average 20% decrease in crop yields. Additionally, supply chain issues along with food and resource waste are leading to a reduction in nutritional quality.

In the U.S., agricultural exports have slipped into a deficit because of reduced yields. In Greece, drought sapped groundwater supplies, leading to the worst harvest in a decade.

"While some businesses can easily alter their crop and business model, it is not so possible for our family-owned business [Laconiko] as we are not only sustaining a family tradition, but our heritage," Niko Adamopoulos, a fourth-generation olive producer in Greece, told FI.

"While in the past, minimal to no watering of our olive fruit trees was necessary, we have quickly realized the importance and necessity of watering our trees. ... As we experience the impact of increased heat and droughts, for example, we have subsequently learned the importance of utilizing an irrigation system and have had to implement various new irrigation systems to maintain our quality."

The 2024 crop also was affected by a severe olive fruit fly infestation. Climate scientists note as the planet warms, insect population and activity increase.

"Extreme weather is damaging or destroying crops globally, especially coffee, cocoa and avocados. Some farmers now grow tea or palm oil instead of coffee," said Greg Barber, whose eco-printing company, Eco Friendly Printer, has shifted to using 100% recycled paper because of the effect climate change has had on many tree species.

September marks the beginning of the coffee growing season in Brazil, following an unusually hot winter that reduced soil moisture reserves to dangerous levels, said Jon Davis, chief meteorologist at Everstream Analytics. Earlier this year, Vietnam saw reduced coffee crops due to heat stress while Indonesia was hit by severe flooding that affected both the size of the crop and its quality.

Climate change in northern Nigeria has turned grazing land into desert, forcing herders out of their traditional areas and into the urban area surrounding the capital. The result, Africa News reported, is cattle grazing along the medians in Lagos, blocking traffic.

Joshua Fisher, science lead at climate tech company Hydrosat, said the rapid pace of climate change means growers need to change their approach.

"Some crops must be replaced either with more water efficient crops or even the same crop but a variant with improved water use efficiency. Some fields must go fallow," Fisher said. "Climate change is a battle, but new tools like thermal imagery can equip society to tackle those challenges and secure our global food supply."

Fork Farms' Tyink said one solution is to eliminate weather and supply chain variables by moving toward hydroponics.

"Hydroponic farms provide the community access to fresh foods such as leafy greens, peppers, tomatoes, cucumbers, herbs and more every month, regardless of climate. ... Hydroponically-grown vegetables and fruits are packed with nutrients since the food is grown in the community it is served in, making them among the healthiest fresh foods available," Tyink said, adding a new lettuce crop can be produced every 28 days. Food Institute Focus

July Features Worst Traffic Growth Since January

Comparable sales dipped 2.3% at the nation's restaurants in July as comparable traffic dipped 4.6%, according to Black Box Intelligence.

"This steep decline was driven by a combination of external factors, including a surge in viewership for the summer Olympics, a rise in Covid-19 cases, and unusually hot weather in the West and Northeast," wrote the authors of the report.

July's traffic growth was the worst since January, when the industry reported a 7% decline. Average check growth also dropped to 2.4% during the month. Full Story