David Klemt | KRG Hospitality

October 11, 2022by David Klemt David Klemt No Comments

The Crucial Role Systems Play

The Crucial Role Systems Play

by David Klemt

Having efficient systems in place does more than just streamline day-to-day restaurant, bar, and hotel operations and increase productivity.

Of course, that’s an excellent reason for operators to ensure they implement multiple systems. Front-of-house, back-of-house, and leadership team members need systems to perform at their best.

Six Sigma, kaizen, the technology stack, checklists, manuals, marketing strategies, the guest journey… Each of those systems and more are key to the long-term success of restaurant, bar, and hotel operations.

In fact, these systems should be developed and ready for implementation before the doors ever open for the first time.

Further, effective systems communicate the expectations for roles and tasks. Onboarding and training systems improve recruitment and retention. Also, they provide the transparency that today’s professionals expect from their employers. On top of that, systems help develop consistency, which keeps guests coming back.

A strong leadership team is effective at implementing and following systems. Overall, a strong team is one that understands, embraces, and adheres to a systematic approach to operations to achieve shared goals.

Simply put, the only way achieve success is to be strategic. One can’t be strategic without the implementation of systems.

But there’s another crucial role that systems play in restaurants, bars, and hotels.

Get Out

This topic is the byproduct of a recent KRG Hospitality client call. While explaining our approach to projects, our team touched on the importance of systems.

However, the topic wasn’t brought up simply to detail what systems the client would need to have in place.

A crucial role systems play in a successful operation is getting an owner away from their four walls. More importantly, allowing them to confidently and comfortably leave their business.

If an owner—be they a sole proprietor or business partner—can’t step away from their restaurant, bar, or hotel without worrying, something is wrong. Either the systems in place are ineffective, they don’t address every element of the business, they aren’t being adhered to, or they don’t exist.

Effective systems allow an owner to take time away from their business without micromanaging staff. Systems should also be in place so the owner or owners don’t feel anxious when they’re not working on the business.

Breathe

Stepping away to pursue a hobby, engage in self care, spend time with family and friends, or just because one wants to take a “lazy day” is necessary.

The strategic implementation of systems makes it possible for someone to take time away from their business. They can take that vacation, pursue that goal that doesn’t relate to their business directly, recharge, etc.

Of course, having systems in place also mean an owner and members of their team can travel. They can comfortably attend industry shows, make a guest appearance at a peer’s bar, or host a pop-up without worrying about the business. Having systems in place also makes it possible to travel to discover new F&B items, learn new techniques, and forge relationships with industry peers.

In other words, systems help owners and operators do something they likely haven’t done in months, if not years: breathe.

Image: Fabian Møller on Unsplash

October 10, 2022by David Klemt David Klemt No Comments

Possess this Scary Spirit for Halloween

Possess this Scary Spirit for Halloween

by David Klemt

If you truly want to imbue your cocktails and the guest experience with the otherworldly this Halloween, you need this spirit.

In fact, this bottle likely contains the most “spirit” forward spirit one can possess. It’s also one of the rarest. Oh, and it took a rest for 30 days inside the Occult Museum.

On October 13, Harridan Vodka will launch their Paranormal Reserve officially. And if you’re after a true small-batch vodka, you’ll want to keep an eye the Paranormal Reserve countdown timer.

This is your opportunity to create and host a frighteningly unique Halloween LTO promotion.

Conjuring the Halloween Spirit

Does the Occult Museum sound familiar to you? If so, you’re likely a horror film fan or into the supernatural.

For those who don’t know, the Occult Museum was started in 1952 by Ed and Lorraine Warren. The two paranormal investigators collected a vast array of artifacts that they claimed came into contact with evil.

One of these objects is Annabelle, a cursed Raggedy Ann doll. According to lore, the doll is so dangerous it’s kept inside its own glass case. A sign attached to the case reads, “Warning, Positively Do Not Open.”

So, what could possibly be frightening about a Raggedy Ann doll? Well, this one is said to have an interesting “attachment.” That is, a demon in search of a human host that has attached itself to the doll.

To keep the demon from achieving its goal—which it reportedly began pursuing in 1970—Annabelle’s case has been blessed. The case has inscriptions of the Lord’s Prayer and Saint Michael’s Prayer. Also, it’s said that Ed Warren would recite a binding prayer over the case from time to time to ensure the demon couldn’t escape.

Supposedly, Annabelle nearly killed a priest who mocked it when he visited the Occult Museum to scrutinize the Warren’s claims of its demonic possession.

This story and more are told in The Conjuring movie series. In particular, Annabelle, Annabelle: Creation, and Annabelle Comes Home. Given that it’s October, it’s the perfect time to watch the first installment and doll-focused movies of The Conjuring universe.

In fact, this would be the month to design a promotion around The Conjuring watch parties with themed LTO cocktails.

A Frightful Rest

Okay, so I can already hear some of you asking what this has to do with Harridan Vodka. Well, calm down—I’m getting to it.

The Warren Occult Museum, located in Monroe, Connecticut, closed to the public in 2019. In other words, if you didn’t get to visit prior to its closure, you’ll most likely never have the chance to see Annabelle or the other occult artifacts contained within.

But you can purchase a bottle of 44-percent ABV vodka that rested for 30 days inside the Occult Museum: Harridan Vodka Paranormal Reserve.

Just 666 bottles are available, and 665 took their 30-day slumber right next to Annabelle. These bottles will retail for $199 on Thursday, October 13.

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A post shared by Harridan Vodka (@harridanvodka)

Obviously, that leaves one bottle we need to address. Bottle number 666 was rested inside Annabelle’s case. And while the other 665 bottles are housed inside black Ouija-themed boxes, number 666 is contained within a glass case similar to Annabelle’s.

Of course, this unique bottle comes with an appropriately otherworldly price tag: $13,000. And, hey, the person who makes this bank-balance-slashing purchase might just be in possession of the world’s only vodka infused with evil.

If you’re one of the few who manage to get their hands on these Occult Museum-rested Harridan Vodka bottles, it’s fair to say you can name your price for the opportunity for guests to buy an ounce.

Happy Halloween, ya filthy animals!

Images: Harridan Vodka

October 7, 2022by David Klemt David Klemt No Comments

7 Days Until Old Fashioned Week!

7 Days Until Elijah Craig Old Fashioned Week!

by David Klemt

In just seven days operators, their front-of-house teams and guests will have the opportunity to participate in Elijah Craig Old Fashioned Week.

Those who choose to join in on the fun will help generate funds for crucial cause. Further, participation means joining forces with some revered heavy hitters in the industry.

For example, Broken Shaker’s Chicago and Miami locations are taking part, as is Cure in New Orleans. Birdie G’s in Los Angeles, the Denver outpost of Death & Co., and Houston’s Julep are also participating. And then there’s LA Jackson from Nashville, the legendary Leyenda in Brooklyn, DC’s Silver Lyan, and Philly’s R&D all joining the cause.

A Great Cause

As stated, this is more than a cocktail promotion. Elijah Craig Old Fashioned Week supports an important cause and fantastic organization.

The cause is providing F&B professionals who are struggling with financial assistance, and the aide comes from the Southern Smoke Foundation.

Since 2015, Southern Smoke has been dedicated to raising funds to help individuals in the F&B space. The non-profit organization strives to help our industry peers in need persevere through crises.

From raising funds for the MS Society, establishing the Emergency Relief Fund, and providing free mental healthcare, Southern Smoke consistently proves themselves a trustworthy industry partner. By 2021, Southern Smoke had donated more than $5 million in financial aid to industry workers affected by Covid-19.

Take Part

Elijah Craig, the storied small-batch bourbon and rye producer in the Heaven Hill Distillery portfolio, makes participating simple and fun.

Unsurprisingly, we at KRG Hospitality love an activation and promotion that’s easy to execute and fun for everyone in the building. This year, Elijah Craig Old Fashioned Week takes place from October 14 through October 23.

To help raise money for Southern Smoke’s crisis management mission, encourage your bar team and guests to post pictures of their Old Fashioneds to social media. All one has to do is include tag @ElijahCraig and the hashtag #OldFashioned Week. Elijah Craig will take it from there, donating $5 for every post up to $100,000.

I’m confident that over the course of ten days we can all come together and flood social media with 20,000 images of delicious, well-crafted Old Fashioneds.

To learn more about last year’s Old Fashioned week, listen to Bar Hacks episode 52. Our very special guest on this episode is Lynn House, the 2022 Best US Brand Ambassador Spirited Award winner.

Get Creative

Now, I’d normally include the particular drink recipe here but I think—I believe—we all know how to make an Old Fashioned by now. So, I’m going to encourage all participating operators and their bar teams to create a small, signature Old Fashioned LTO menu or Elijah Craig Old Fashioned Week.

Also, to get those creative juices flowing, here’s the recipe for the Elijah Craig Rosemary Old Fashioned:

Craft rosemary cinnamon syrup by combining 1 cup of water with 2 cinnamon sticks, 2 rosemary sprigs, and 1 medium navel orange in a saucepan over medium heat. Bring to a simmer, add one cup of Demerara sugar and stir until it dissolves. Strain into a clean, sanitized bottle.
Combine 2.5 oz. of Elijah Craig Small Batch Bourbon, a half-ounce of housemade rosemary cinnamon syrup, and three dashes of orange bitters in a mixing glass with ice.
Stir and strain into rocks glass over a large ice cube, then garnish with a Maraschino cherry on a rosemary-sprig skewer. If you so choose, light the sprig on fire for a moment to generate some rosemary smoke.

Image: CHUTTERSNAP on Unsplash

October 5, 2022by David Klemt David Klemt No Comments

5 Books to Read this Month: October 2022

5 Books to Read this Month: October 2022

by David Klemt

This month’s engaging and informative book selections will help you develop next-level leadership skills and dial in your F&B menus.

To review September’s book recommendations, click here.

Let’s jump in!

Down and Out in Paradise: The Life of Anthony Bourdain

First things first: This biography by author Charles Leerhsen about chef and modern philosopher Anthony Bourdain isn’t authorized. However, this book purports to offer a deep dive into the late, revered chef’s life, from childhood to his final days.

Just be forewarned that this book is already and for good reason considered controversial.

Down and Out in Paradise will be available on October 11. Click here to pre-order this book today.

The Ethical Leader: Why Doing the Right Thing Can Be the Key to Competitive Advantage

Written by Morgen Witzel, The Ethical Leader addressed ethical behavior in business. Far too often, for far too many business owners and leadership team members, behaving ethically isn’t a non-negotiable. Rather, doing the right thing in business is “nice,” not “necessary.”

For this leadership book, Witzel explains why gaining and maintaining the trust and respect of team members and customers is crucial to the success of any business. “Trust engenders loyalty and good reputation, which in turn builds brand value… Ethical behavior is the key to trust-building, but it needs to go deeper than something managers do out of a sense of moral duty.”

Pour Me Another: 250 Ways to Find Your Favorite Drink

It may not happen every shift but bar team members and servers do encounter the restless guest from time to time. Their go-to drink, for whatever reason, just isn’t cutting it during a particular visit. Of course, this is an excellent time to improve their visit and the guest experience. And it’s the perfect time to introduce a guest to their new favorite drink.

JM Hirsch’s Pour Me Another helps people find that new favorite. Bar professionals and servers will find it useful for guiding guests through a cocktail discovery process. Click here to pre-order this book for its October 4 release.

Twist: Your Guide to Creating Inspired Craft Cocktails

The classics are a litmus test for any bar professional. It’s all well and good to invent and craft signature drinks, but if you can’t nail the classics there’s something wrong. Author Jordan Hughes, over the course of 75 recipes, combines the classics with creation in Twist.

This new book, set for release on December 13, teaches the classics. However, Hughes also helps the reader develop the skills to riff on these timeless recipes to put their stamp on the industry. Pre-order today!

Boards and Spreads: Shareable, Simple Arrangements for Every Meal

So, you’re familiar with how much people on Instagram love a good cheese and charcuterie board. In fact, you have some artisanal, eye-catching boards just waiting to be photographed and posted to social media by your guests. But do they really just sit around until someone orders either cheese, charcuterie, or a combination thereof?

It doesn’t have to be that way. Yasmin Fahr’s book Boards and Spreads provides plenty of other uses for your fancy Instagrammable boards. Oh, and there just happen to be several dip and spread recipes to refresh your menu.

Image: Mikołaj on Unsplash

September 30, 2022by David Klemt David Klemt No Comments

Operators & Guests Respond to Rising Costs

Operators & Guests Respond to Rising Costs

by David Klemt

Everything is more expensive these days and both operators and consumers have their own ideas for addressing rising costs.

To gather and share insight into people’s mindsets, Restaurants Canada conducted and commissioned two surveys.

For one, the industry research and advocacy organization surveyed operators. The focus was on how much operators anticipated increasing their prices.

On the other side, Restaurants Canada commissioned Angus Reid for a survey focusing on consumers. This survey revealed potential traffic slowdowns and perceived value for money.

For your own copy of Restaurant Canada’s 2022 Foodservice Facts report, click here.

QSR vs. FSR: Consumers

As an operator, converting first-time visitors into repeat guests is paramount. Equally as important: increasing visit frequency per guest.

Of course, an immediate byproduct of rising costs is consumers pulling back and reevaluating their spending. Oftentimes, dining out is one of the first costs consumers slash in order to save money.

Therefore, operators always face the risk of reduced traffic and even losing some guests permanently when they raise prices. However, this is often a necessary risk to take to combat rising costs.

So, how dire is the situation among Canadian consumers currently? Or at least, how did they feel in Q2 of this year? Angus Reid conducted a survey of consumers to find out, and the results can be found within the 2022 Foodservice Facts report.

First, let’s look at visit frequency for QSRs and FSRs. Before we begin, 12 percent of survey respondents answer that they “don’t know for sure” if rising prices will affect their visit frequency for either QSRs or FSRs. Not helpful.

For QSRs, 19 percent of respondents say an increase in prices won’t impact their visit frequency. Thirty-six percent anticipate visiting “a little less often,” while 32 percent will visit much frequently.

As for FSRs, 16 percent of survey respondents won’t change their visit frequency. However, 37 percent anticipate visiting FSRs much less often. Nearly as many, 36 percent, will visit a bit less frequently.

Interestingly, however, is perceived value. More FSR guests believe they receive excellent or good value for their money than they do from QSRs. More QSR guests believe they receive fair, poor, or very poor value for their money.

Overall, though, 90 percent of Canadian consumers feel positive toward the value they receive from QSRs and FSRs.

QSR vs. FSR: Operators

Clearly, it’s good news that the vast majority of Canadians believe they receive good value for their money when dining out.

Nobody enjoys paying more but it appears that both QSRs and FSRs in Canada can increase their prices. At least, they can do so for now while consumers are mostly understanding about inflation.

Restaurants Canada asked QSR and FSR operators a simple but revealing question for their 2022 Foodservice Facts report. The question? How much higher do operators expect to increase their prices by the end of Q4 of this year in comparison to last year?

The majority of operators in both categories anticipate they’ll increase menu prices by more than seven percent. Twenty-seven percent of QSR operators have that expectation. That number rises to 35 percent for FSR operators.

Twenty-two percent of QSR operators anticipate raising prices five to seven percent before the end of 2022. In comparison, 32 percent of FSR operators expect to raise prices in the same range.

At the moment, Canadian consumers appear to be willing to endure these increases. However, it’s likely they expect prices to drop back to “normal” (pre-pandemic prices) or close to it sometime in 2023. That is, unless Canada slides into recession.

Image: PiggyBank on Unsplash

September 28, 2022by David Klemt David Klemt No Comments

Restaurants in Canada: Daypart Performance

Restaurants in Canada: Daypart Performance

by David Klemt

For both in-person dining and off-premise consumption, more Canadian consumers are ordering from restaurants across all dayparts.

As Restaurants Canada points out in their latest report, traffic and sales remain lower than pre-pandemic levels. However, there are reasons to be positive.

For one example, Restaurants Canada predicts 2022 sales to return to pre-pandemic levels by the end of the year. The foodservice research and advocacy organization’s 2022 Foodservice Facts report provides another positive outlook.

Just looking at Q1 of this year versus Q3, all dayparts are seeing increases in traffic.

To read more about the report and grab your own copy, follow this link.

Numbers Tell the Tale

Per Restaurants Canada, the breakfast daypart slid significantly in 2020. During that time, it fell 20 percent that year.

For the first half of this year, however, Restaurants Canada reports that breakfast traffic is just four percent lower in comparison to 2019.

On a positive note, the breakfast daypart has risen steadily from March of this year to July, or Q1 versus Q3. In fact, all dayparts have grown.

According to Restaurants Canada, 43 percent of Canadians ordered breakfast from restaurants in March 2022. That number grew to 50 percent by July of this year.

In terms of snack purchases, 55 percent of Canadian consumers made purchases from restaurants. By July, that percentage rose to 62 percent.

Continuing along, 64 percent of Canadians placed lunch orders in March. Four months later, that number had increased to 73 percent.

Per the 2022 Foodservice Facts report, a significant percentage of Canadians are placing lunch and snack orders. In fact, Restaurants Canada says that Canadians are making purchases from restaurants during those dayparts two to three times per month.

Of course, there’s one more daypart we need to discuss…

Dinner is King

By the numbers, the dinner daypart is outperforming all others in Canada.

In March of 2022, 85 percent of Canadians had placed dinner orders at restaurants. That number rose to 87 percent in April but dipped to 86 percent in May.

However, dinner saw growth again in June and July, rising to 88 and then 89 percent, respectively.

As the numbers show, dinner orders are outpacing lunch orders 14 percent. Snacks are being outpaced by dinner by nearly 30 percent. Of all dayparts, breakfast is the weakest.

In fact, dinner outperforms breakfast by nearly 40 points. This makes sense when we consider the work-from-home effect.

More people working from home means, in theory, many less people commuting to work. Restaurants that once saw great breakfast daypart traffic are seeing a significant dropoff. Less people commuting means less people popping into a restaurant for breakfast.

It appears that instead, people are clocking in, working until break time, and then going to get a snack. And when lunch rolls around, why not place an order for lunch?

Naturally, after working all day, people are tired or eager to meet up with friends and family to socialize and decompress. So, dinner ruling the daypart roost makes complete sense.

In other words, operators looking to streamline should consider this Restaurants Canada data. The dayparts that require the most labor currently are lunch and dinner, so operators should plan accordingly if that’s viable for their business.

Image: CHUTTERSNAP on Unsplash

Closeup of bartender's hand pouring shot

September 27, 2022by David Klemt David Klemt No Comments

2022 World’s 50 Best Bars: 51-100

2022 World’s 50 Best Bars: 51-100

by David Klemt

As we approach the ceremony to announce the 2022 World’s 50 Best Bars we now know which bars across the globe are on the 51 to 100 list.

It’s crucial to keep in mind that these are 50 of the most impressive bars not just in the US, not just in Canada, and not just in North America. Rather, these are among the absolute best bars in the world.

Of particular note, Singapore continues to prove itself as a dominant cocktail destination. There are eight bars on the 2022 51 to 100 list, and I predict that at least three more from Singapore will appear on the 1 to 50 list.

Also, the UK and Cape Town each claim four spots among the best 51 to 100 bars, and Paris boasts three. Operators, bar professionals, and tourists should keep their eyes on Cape Town as it continues to transform into a cocktail hot spot.

Among the 51 to 100 list, four are from the US and, sadly, none are in Canada. Overall, 15 bars on this list are new entries, as are five of the cities represented.

1 to 50: One Week Away

Of course, this leaves us all with a few important questions.

When will we find out about bars 1 through 50? Which bars are on that list? And which bar will be number one this year?

Well, I can answer one of those questions for you. A week from now, October 4, the World’s 50 Best Bars will announce the top 50 bars in the world during a ceremony in Barcelona, Spain.

To learn more about the World’s 50 Best Bars and this year’s ceremony, listen to Bar Hacks episode 82 with Mark Sansom. Also, make sure you’re following the World’s 50 Best Bars on Twitter and Instagram.

For now, scroll down to check out bars 51 to 100. Congratulations to the bars below!

The World’s 50 Best Bars 2022: 100 to 51

Sin + Tax (Johannesburg)
Tesouro (Goa)
Zapote Bar (Playa del Carmen)
Tag (Kraków)
The Dead Rabbit (New York)
The Bamboo Bar (Bangkok)
Sweet Liberty (Miami)
Mace (New York)
The House of Machines (Cape Town)
Antique American Bar (Bratislava)
Republic (Singapore)
Donovan Bar (London)
Art of Duplicity (Cape Town)
Re (Sydney)
Freni e Frizioni (Rome)
Danico (Paris)
Le Syndicat (Paris)
Bar Goto (New York)
Indulge Experimental Bistro (Taipei)
Lost & Found (Nicosia)
Dead End Paradise (Beirut)
Vesper (Bangkok)
Röda Huset (Stockholm)
The Court (Rome)
Candelaria (Paris)
Side Hustle (London)
Nutmeg & Clove (Singapore)
Camparino in Galleria (Milan)
Three Sheets (London)
Tjoget (Stockholm)
La Sala de Laura (Bogotá)
No Sleep Club (Singapore)
Hero Bar (Nairobi)
Atlas (Singapore)
El Barón (Cartagena)
Analogue (Singapore)
Brujas (Mexico City)
The SG Club (Tokyo)
Tan Tan (São Paulo)
Presidente (Buenos Aires)
Caretaker’s Cottage (Melbourne)
Schofield’s (Manchester)
Mimi Kakushi (Dubai)
MO Bar (Singapore)
Quinary (Hong Kong)
28 HongKong Street (Singapore)
La Factoría (Old San Juan)
Cause Effect Cocktail Kitchen (Cape Town)
Barro Negro (Athens)
Sago House (Singapore)

Image: Louis Hansel on Unsplash

September 26, 2022by David Klemt David Klemt No Comments

Canada’s Restaurant Labor by the Numbers

Canada’s Restaurant Labor by the Numbers

by David Klemt

While there are positive signs for Canada’s foodservice industry, recruiting and retaining labor continues to be a challenge.

Unfortunately, this isn’t a challenge unique to Canada. Operators throughout North America and indeed across the globe are facing labor shortages.

Restaurants Canada addresses this topic in their 2022 Foodservice Facts report. The non-profit research and advocacy group predicts sales will reach pre-pandemic levels by Q4 of this year.

However, restaurants, bars, and nightclubs may have to achieve traffic and revenue growth despite a significant labor deficit.

Please click here to access the 2022 Foodservice Facts report yourself.

Labor Shortage by Category

In their latest report, Restaurants Canada crunches the numbers for three distinct venue categories. These are quick-serve restaurants, full-service restaurants, and bars and nightclubs.

The organization finds that QSRs and FSRs are facing the greatest shortages. In fact, in response to a survey from May of this year, at least half of QSRs and FSRs aren’t operating with fulls staffs.

For QSRs, 52 percent of respondents say they perceive restaurants and bars they’ve visited to be understaffed. A bit over a third (36 percent) think staffing is “about right.” Unhelpfully, 12 percent “don’t know” if restaurants and bars have enough staff.

So, let’s switch gears to FSRs. Precisely half of survey respondends say restaurants and bars don’t have enough staff. Just like their QSR counterparts, 36 percent say that staffing seems to be at the ideal level. Fourteen percent respond that they “don’t know,” which doesn’t tell us much.

Per Canadians who responded to Restaurants Canada’s survey, bars and nightclubs are fairing better…at first. Frustratingly, a staggering 37 percent of respondents “don’t know” if bars or nightclubs have appropriate levels of staffing. Thirty-two percent think they’re understaffed, 31 percent think staffing levels are “about right.”

Industry professionals are probably already putting two and two together here. As long as guests receive the level of service they expect, from greeting to speed of service, to closing out their check, they think things are fine. If they’re made to wait longer than they want, they’ll likely say a restaurant, bar or nightclub doesn’t have enough people on shift.

Labor Shortage by Role

Okay, so the May 2022 Restaurants Canada wasn’t entirely helpful. It still provides interesting insight. That is, we know how guests perceive staffing in at least most instances.

So, let’s get down to hard numbers: shortages in specific roles throughout the industry.

Here, Restaurants Canada provides compelling information, even if it’s not what we want to see. In comparison to 2019, every role is down by thousands of people. In some cases, tens of thousands.

Below you’ll find the deficits by role:

Foodservice supervisors: -3,100
Chefs: -10,900
Bartenders: -17,600
Maîtres d’hôtel and hosts/hostesses: -21,100
Restaurant and foodservice managers: -22,400
Food counter attendants, kitchen helpers, and related support occupations: -43,200
Cooks: -44,400
F&B servers: -89,500
Other: -18,800

Add that up and that’s a shortage of 271,000 people throughout Canada’s foodservice industry. For further context, the industry boasted 1,265,700 workers. In 2021, the industry was down to 994,700.

Unfortunately, from 2020 to 2021, just 4,100 jobs were recovered, according to Restaurants Canada. This situation clearly shows that operators need to change their approach to staffing.

Now, more than ever, operators must focus on effective recruitment, onboarding, and retention. For tips on making improvements, click here. To learn how to implement employee surveys to boost retention and avoid costly turnover, click here.

Image: Brian Tromp on Unsplash

September 23, 2022by David Klemt David Klemt No Comments

Restaurants Canada Reveals Pandemic Impact

Two Years On, Restaurants Canada Reveals Pandemic Impact

by David Klemt

Restaurants Canada looks at the impact of the pandemic on the foodservice industry in their latest Foodservice Facts report.

Canada’s foodservice industry research and advocacy non-profit sees a return to pre-pandemic operations. However, the path forward toward pre-pandemic traffic and sales levels won’t be without its challenges.

“While nominal sales are expected to return to pre-pandemic levels before the end of the year, traffic still remains below what it was before,” says Restaurants Canada president and CEO Christian Buhagiar.

To access your own copy of 2022 Foodservice Facts, click here.

Industry Still Struggling

As an owner, operator, or foodservice professional, you probably have the answer to a specific question in mind.

When will we be “back to normal?” And, of course, the natural followup to that question. Will the industry surpass 2019 traffic and sales?

Restaurants and bars throughout Canada have survived six waves of Covid-19 over the course of two-plus years. There have been an inordinate amount of lockdowns that inarguably forced the permanent closure of far too many businesses.

As Restaurants Canada states (and the rest of us know all too well), there’s no telling if another Covid-19 variant will rear its ugly head. It’s conceivable (but with any luck unlikely) that Canada could face future lockdowns.

At the moment, according to Restaurants Canada, foodservice sales are currently 11 percent below 2019 levels. And yes, that’s after adjustment for inflation. Speaking of which, one reason traffic and sales remain below those of 2019 is consumer confidence. Many Canadians are concerned about a possible recession.

In addition, operators in Canada continue to face a labor shortage.

News Not All Bad

Now, anyone who read the previous section would be justified in lacking confidence in the industry. However, there is good news.

First, let’s compare Q1 of 2022 to Q2. Per Restaurants Canada, just 15 percent of restaurants were able to seat guests with zero restrictions. By April, though, approximately 90 percent of restaurants in Canada could serve in-person guests restriction-free.

Second, Q2 had more positivity in store for operators. According to Restaurants Canada, the FSR segment endured an 18-month decline in traffic when Covid-19 took hold. When restrictions were lifted, the floodgates of consumer demand burst. By Q2, traffic was a mere one percent lower in comparison to 2019.

Going a bit granular, QSR performance also improved in Q2. Per Restaurants Canada, QSR traffic lagged eight percent behind pre-pandemic levels. However, that number improved to just two percent under pre-pandemic levels by Q2.

Compellingly, Q2 still wasn’t done with foodservice industry positivity. While QSRs outpaced FSRs three-fold in terms of traffic, their numbers combined bring the industry back to 2019 Q2 levels.

Restaurant Canada’s positive outlook predicts that the industry will return to pre-pandemic levels by Q4.

Image: StellrWeb on Unsplash

September 21, 2022by David Klemt David Klemt No Comments

Will Virtual Kitchens Persist?

Will Virtual Kitchens Persist or Go Brick-and-Mortar?

by David Klemt

Virtual kitchens and virtual brands are back in the headlines after a record-setting grand opening in Rutherford, New Jersey.

Well, I should clarify: A restaurant may now hold a specific record.

The restaurant in question is the first brick-and-mortar MrBeast Burger location. And the record it may hold claim to is most burgers sold in a single day by a single restaurant.

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A post shared by MrBeast Burger (@mrbeastburger)

Now, if you don’t spend much time on YouTube, you may not know MrBeast. So, here’s a quick rundown: He’s Jimmy Donaldson, a YouTube personality known for “expensive stunts.” In fact, he may be the pioneer of that type of content.

Right about now you may be wondering what this all has to do with virtual kitchens and brands. It’s quite simple, really. MrBeast was among the highest-profile virtual brands to launch during the pandemic.

Incredibly, MrBeast Burger boasts more than 1,700 virtual kitchen locations. And now, one brick-and-mortar MrBeast restaurant.

Leveraging Demand and Popularity

So, you’re an influential YouTube content creator with tens of millions of subscribers. Obviously, your channel is monetized. What else can you do to leverage your popularity?

Well, if there’s a pandemic crippling the globe and people are stuck at home, maybe you notice the demand for takeout and delivery. And perhaps you learn about something known as a “virtual kitchen.”

If you’re a foodie or maybe just a savvy businessperson, maybe you’d jump into the virtual space. It is, it goes without saying, much less expensive than opening your own restaurant. And if you perform well, that’s an excellent way to collect data and guest feedback.

Also, an efficient way to hone your brand without a lease, buildout or the overhead of a physical restaurant. In a way, a virtual brand is akin to a pop-up restaurant, only you can test hundreds of markets simultaneously.

Okay, so now let’s say you reach a rare milestone in the creator space: 100 million subscribers. MrBeast did just that in July of this year. Do you think you’d want to leverage the support of millions of fans willing to support you and your brand?

The first physical MrBeast Burger opened last week at the American Dream mall in New Jersey. Reports claim that over 10,000 people waited in line for the grand opening.

Oh, and that’s when the location may have claimed the aforementioned record: 5,500 burgers sold in one day. After just one day of operation, MrBeast wondered if the brand should franchise:

should we… franchise? @mrbeast

— MrBeast Burger (@MrBeastBurger) September 15, 2022

Virtual to Physical

This (potential) record-setting event brings virtual kitchens and brands back into the spotlight.

Of course, most virtual brands don’t have the same origin story as MrBeast. One hundred million supporters? That’s rarified air.

At any rate, virtual kitchens do offer potential physical restaurant operators a less expensive method of testing their concepts. Couple data collection and feedback with an accurate feasibility study and taking the next step may make sense. And it may make a tidy profit.

It’s possible we’ll see MrBeast franchise off the success of two years of operating virtually and opening a physical location. And it’s possible we’ll see other virtual brands expand beyond the virtual kitchen.

However, it’s important that virtual brand owners keep a few things in mind. One, online success doesn’t always translate to brick-and-mortar success. Two, the restaurant space doesn’t care about your subscriber count—the KPIs are entirely different here. Three, potential operators need to perform the proper studies—or retain an agency with experience performing them—rather than rushing into the restaurant space.

It’s highly likely we’ll see more virtual brands enter the physical restaurant world. How many will do so successfully remains to be seen.

Image: Eiliv-Sonas Aceron on Unsplash

Author: David Klemt