Foodservice | KRG Hospitality

An AI-generated image of a bee flying over seaweed, headed toward the horizon

April 22, 2024by David Klemt David Klemt No Comments

2 Eco-friendly F&B Items for Earth Day

2 Eco-friendly F&B Items for Earth Day

by David Klemt

This bee is having the time of its AI-generated life, frolicking over the sea.

It’s April 22, also known as Earth Day, and with that in mind I would like to introduce you to two products that focus on sustainability.

One is replacement for the standard cooking oils we know and love. The other is a practical stand-in for traditional honey.

The topics of sustainability, environmental friendliness, and responsible business practices are multifaceted. There’s combating food waste, upgrading to energy-efficient equipment and items that use less water… And there’s sourcing ingredients.

In the case of the two products below, both aim to be made with responsible production methods. The first seeks to use just a fraction of the resources needed to produce its traditional analogs. The other focuses on habitat restoration and protecting our planet’s all-important pollinators.

Algae Cooking Club

Seaweed isn’t just for scaring the hell out of people swimming in lakes or oceans. Instead, it’s now a viable substitute for vegetable, olive, canola, and other cooking oils.

Since it’s Earth Day (and Earth Month, of course), I want operators to be aware of this environmentally friendly alternative to traditional cooking oils.

According to the Algae Cooking Club website, “Many cooking oils are still sourced from industrial farming methods, while climate change is radically reducing crop yields. An estimated 1.4 billion acres of new farmland will be needed to feed a growing world. Algae offers an exciting alternative. Instead of waiting entire seasons to harvest, algae has the potential to produce high-quality fats, proteins, and nutrients in a matter of days with a fraction of the land, water, and carbon needed, without sacrificing flavor and quality.”

Per Elisabeth Sherman, writing for Food & Wine, Algae Cooking Club can credibly claim that production of their algae oil produces just half the carbon emissions in comparison to avocado, canola, and olive oil. Oh, it’s also packaged in a recyclable aluminum bottle.

There are several seaweed- or algae-based cooking oils available. I’m focusing on Algae Cooking Club’s oil because one of the world’s best restaurants is reportedly using it moving forward.

That restaurant is Eleven Madison Park, helmed by owner and chef, Chef Daniel Humm. Not only is the restaurant one of the best, it was named the World’s Best Restaurant by the World’s 50 Best Restaurants in 2017. Chef Humm claims that Algae Cooking Club’s oil doesn’t overpower delicate flavors, nor does it taste off or burnt.

So, if it’s good enough for one of the best restaurants and one of the best chefs in the world, it’s going to have my attention.

Mellody

I don’t want to start a debate here, but it’s important to note that there’s a dispute over whether honey is vegetarian or vegan.

On the vegetarian side of the discussion, it’s not meat or fish. Also, most people would say that bees aren’t harmed during the production of honey.

However, on the vegan side, honey is an animal product. Further, it’s a product produced by exploiting an animal. Therefore, honey can’t be vegan. And, yes, that means vegans will try to avoid consuming it.

Well, what if there existed a product that looked, tasted, cooked, and overall behaved like honey that didn’t exploit any bees? There is.

From Mellody Foods comes Mellody Plant-based Honey. Currently, there are two expressions: Golden Clover, and Spicy Habanero. Both, according to Mellody, are 1:1 matches to honey produced by bees.

The company claims that Golden Clover and Spicy Habanero tastes, drips, drizzles, and sticks like traditional honey. Each flavor is vegan, gluten- and glyphosate-free, and pollinator-friendly.

Crucially, both plant-based honeys are made using sugars, acids, and botanical extracts. Of course, Spicy Habanero includes its namesake pepper as well.

You and your culinary and bar teams can learn about Mellody here.

Takeaway

Eco-friendliness and sustainability are important values to a not-insignificant portion of the world.

It follows that a percentage of consumers seek out and want to support restaurants and bars that share their values. So, if the above products make sense for your concept, give them careful consideration.

If they’re not a fit, that’s fine. However, it’s a good idea to look into what products and practices you can embrace to become a more sustainable operator.

It’s possible you’re already greener than you think. Keep going.

Disclaimer: Neither the author nor KRG Hospitality received compensation, monetary or otherwise, in exchange for this post.

Image: Shutterstock. Disclaimer: This image was generated by an Artificial Intelligence (AI) system.

Elote or street corn-style dish on a table

March 26, 2024by David Klemt David Klemt No Comments

Put Your Finger on the Culinary TrendPulse

Put Your Finger on the Culinary TrendPulse

by David Klemt

An informative and engaging culinary trend report from Campbell’s Foodservice provides compelling insight that will help operators refresh their menus.

Recently, Campbell’s dropped their Culinary TrendPulse 2024 report. To download your own copy, click here.

Executive chef Gerald Drummond and senior chef Greg Boggs have identified four culinary trends for 2024. The chefs analyzed data provided by Campbell’s Foodservice and the company’s partners.

As has become commonplace, Campbell’s also took note of food and flavor social media mentions and conversations. This makes sense; if people are talking about it on social media, it’s probably growing in demand.

Now, I’m going to share each of the trends below. However, I’m going to laser in on one in particular. My reasoning is simple: It’s a compelling take on segment that has been experiencing growth, along with the accompanying growing pains.

To start, though, a brief look at three of the 2024 culinary trends identified by Chefs Drummond and Boggs.

TrendPulse 2024: Trends 1, 3 and 4

To put it bluntly, I think the first trend in this report is here to stay. It’s safe to say it has reached the proliferation stage.

So, when I see “global cuisine” in reports, I don’t really consider it a trend. What I want to see is specific cuisines, dishes or flavors identified as trending.

Fortunately, Chefs Drummond and Boggs have identified three global cuisines on the rise. Per the chefs and Campbell’s, Mexican, Asian, and North African cuisines are on an upward trend in the US.

In particular, operators should be aware of the following:

Asian cuisine: Korean, Souteast Asian, and Thai food are on the rise.
Mexican cuisine: birria, quesabirria, birriamen, chamoy, and street corn mentions have grown in menu mentions and social discussions.
North African cuisine is projected to grow by more than 12 percent on menus, year over year. Currently, operators should look at harissa, tagine, and peri-peri (a.k.a. piri-piri, or peli-peli).

Another trend from this report is “new nostalgia.” As the term suggests, consumers are showing interest in creative spins on well-known comfort foods.

Likely driven at least in part by global cuisines, heat is also on the rise. I mean that figuratively and literally.

Per a Tastewise data point cited in the Campbell’s report, sweet and spicy mentions—known as “swicy”—have grown nearly 50 percent over the past year.

TrendPulse 2024: Trend 2

Alright, so here’s the trend that stands out to me.

According to Chefs Drummond and Boggs, consumers are still very much interested in plant-based cuisine. However, they want actual plants to be the stars.

Or, as Campbell’s puts it in their report, one of their top trends is “putting plants back in plant-based.” Interestingly, this trend fits with the first one in the Campbell’s report: global cuisine.

Per a Technomic report cited by Campbell’s, 41 percent of consumers eat a vegetarian or vegan dish at least once per week. However, it seems that these same consumers are showing a preference for actual plants.

Most plant-based meat alternatives are processed foods. In fact, some sources designate them “ultra-processed foods.” Today’s consumer is more educated on processed foods and seeks to avoid them.

So, operators should menu more dishes that feature plants. There’s a place for plant-based meat alternatives but their highly processed nature may be putting off a not-insignificant number of consumers.

In their report, Campbell’s suggests offering dishes featuring the following proteins: beans, legumes, and pulses.

Look, trend predictions are guesses. In this case, they’re data-driven and educated, but they’re still guesses. When considering menu changes, operators need to make choices that make sense for their business, guests, and market.

If you’re like me, you’ve noticed that all four of these trends pair well with one another. Operators should encourage their kitchen teams to get creative and craft new dishes that leverage two or more of the above trends.

Image: Aleisha Kalina on Unsplash

Aerial photograph of Pittsburgh, Pennsylvania, at night

February 7, 2024by David Klemt David Klemt No Comments

Best and Worst Cities for Servers

Service Wins and Woes: Best and Worst Cities for Servers

by David Klemt

A recent survey from gaming industry site Casinos.US identifies the 25 best and two-dozen worst cities for servers in America.

I can share two details about the methodology that Casinos.US employed.

One, they surveyed 2,000 current and former hospitality professionals. And two, they were asked to rate the overall rudeness of their guests on a scale of one to ten. One is the kindest, ten is the rudest.

Further, I can share that the average rudeness of guests being served in the US is 4.9 out of ten. Unfortunately, the three worst cities on the Casinos.US list rank between 7.0 and 7.6 on the rudeness scale. In fact, 22 of the 24 worst cities come in at 5.0 or above.

No city is perfect. The best of the best earns a score of 2.0, with the next best hitting a 3.0. Still, not bad at all.

Sadly, 45 percent of respondents reported finding themselves interacting with rude guests at least twice per day. As far as the worst of the worst, respondents identified “older adults” as the rudest, and Sunday as the day of the week with the most incidents. Do with that information as you will.

There are two sides to the coin, of course. Impressively, 24 percent of respondents “rarely” encounter rudeness from guests. Even better, 28 percent don’t expect to come across rude guests on a daily basis at work. So, there’s some hope out there.

To review the results of this survey for yourself, click here.

The Worst

Alright, let’s get it out of the way. Below, the worst cities in America for servers, according to Casinos.us.

To the right, their rudeness score. Again, the score is out of ten, with ten being the absolute worst.

Washington, DC (4.9)
Orlando, Florida (4.9)
San Antonio, Texas (5.0)
Sacramento, California (5.0)
Columbus, Ohio (5.0)
Buffalo, New York (5.0)
Houston, Texas (5.1)
St. Louis, Missouri (5.1)
Atlanta, Georgia (5.1)
Louisville, Kentucky (5.3)
Miami, Florida (5.3)
Nashville, Tennessee (5.4)
New York, New York (5.4)
Phoenix, Arizona (5.6)
Detroit, Michigan (5.7)
San Diego, California (5.8)
Las Vegas, Nevada (5.8)
New Orleans, Louisiana (5.8)
Milwaukee, Wisconsin (6.0)
Providence, Rhode Island (6.3)
Oklahoma City, Oklahoma (6.3)
Jacksonville, Florida (7.0)
Cincinnati, Ohio (7.0)
Virginia Beach, Virginia (7.6)

This list, if accurate, leaves me with one question: What’s going on, Virginia Beach? Sheesh. Calm down—your side of ranch isn’t that important, I promise.

It’s tempting to label this a tourist issue. Well over 10 million people—nearly 20 million in 2019—visit Virginia Beach annually.

And, hey, look at the rest of the list; it’s loaded with destination cities that draw millions upon millions of tourists each year.

However, when you look at the list of the best cities for servers below you’ll find more destination cities.

The Best

Now that we know the worst, let’s check out the best.

The cities below rank the lowest as far as rude behavior from guests.

Dallas, Texas (4.8)
Minneapolis, Minnesota (4.8)
Boston, Massachusetts (4.8)
Birmingham, Alabama (4.8)
Salt Lake City, Utah (4.8)
Los Angeles, California (4.7)
San Francisco, California (4.7)
Philadelphia, Pennsylvania (4.7)
Raleigh, North Carolina (4.6)
Riverside, California (4.5)
Kansas City, Missouri (4.5)
Seattle, Washington (4.5)
Charlotte, North Carolina (4.4)
Richmond, Virginia (4.3)
Cleveland, Ohio (4.3)
Indianapolis, Indiana (4.2)
Chicago, Illinois (4.1)
Denver, Colorado (4.1)
Portland, Oregon (4.0)
Tampa, Florida (3.8)
Hartford, Connecticut (3.8)
Austin, Texas (3.8)
Baltimore, Maryland (3.7)
Memphis, Tennessee (3.0)
Pittsburgh, Pennsylvania (2.0)

Philly may be the City of Brotherly Love but the Steel City, Pittsburgh, is the best for servers in terms of guest behavior. At least, according to Casinos.US.

If you live in one of the cities above, go out to bars and restaurants, and aren’t a jerk to your servers, congratulations on being a decent person.

Takeaway

Let’s say you’re an owner, operator, or leadership team member. And let’s say you operate or work in one of the cities above, whether the best or worst.

If your service team routinely on edge, regularly upset, find out why. Leaders look out for their teams and strive to provide a healthy work environment.

I’m not saying you need to get into the details of their personal lives. What I am saying is that if there are issues in the workplace, you need to get to the bottom of them. More importantly, you then need to engage the team and get their feedback.

How do they want guest issues handled by the leadership team? Are their problematic regulars who need to be “fired” to protect the team? Some guests simply aren’t worth the revenue and tips in exchange for the emotional and mental distress they’re inflicting on the team.

That is, however, something that must be discussed. Most importantly, when the feedback is taken into account and a procedure is put in place, leadership must adhere to it and act accordingly. Any deviation will result in a loss of trust, and that will decimate team morale even more quickly than an encounter with a rude guest.

Lose trust from your team, lose the business.

Image: Venti Views on Unsplash

January 17, 2024by David Klemt David Klemt No Comments

Welcome Back to the Culinary Arena

Welcome Back to the Culinary Arena: A Comprehensive Guide for 2024

by Nathen Dubé

The start of a new year is an exciting time in the restaurant world, offering a unique opportunity to reassess and rejuvenate your foodservice business.

From utilizing downtime effectively to setting strategic priorities, this guide is designed to help you navigate the year ahead with confidence and creativity.

Whether you’re a seasoned chef or a budding restaurateur, these insights will equip you with the tools to make 2024 a year of remarkable culinary experiences and business growth.

Part 1: Strategic Use of Downtime

Menu Innovation and Optimization

The start of the year is ideal for re-evaluating your menu.

Begin by analyzing customer feedback and sales data from the previous year. Identify which dishes were most popular and which underperformed. Consider removing items that aren’t selling well and focus on the dishes that your customers love.

This is also an excellent time to experiment with new flavors and culinary trends. For instance, with the growing demand for plant-based options, think about introducing a few vegan or vegetarian dishes.

Keep an eye on food trends. Are there new ingredients or cooking techniques that you can incorporate into your menu? This not only keeps your offerings fresh and exciting but also shows your commitment to culinary innovation.

Remember, a well-crafted menu is a balance between popular staples and innovative dishes. It should reflect your restaurant’s identity while also appealing to your target customer base.

Consider a seasonal menu that takes advantage of fresh, local produce, which can provide inspiration for new dishes and help reduce costs.

Staff Training and Empowerment

The quieter months are a perfect opportunity for staff training and development.

Conduct a skills audit to identify areas where your team could improve or learn new competencies. This could range from culinary skills, like mastering a new cooking technique, to soft skills, such as guest service or conflict resolution.

Training doesn’t have to be formal or expensive. You can leverage online courses, in-house mentoring, or even cross-training within your team.

For instance, front-of-house staff could benefit from basic kitchen training to better understand the dishes they are serving, while kitchen staff could learn about customer service to appreciate the end-to-end dining experience.

Team building is another key aspect. Organize activities that foster communication and collaboration. This could be something as simple as a team meal or a group outing.

A cohesive team that communicates well will provide better service, leading to happier guests and a more pleasant working environment.

Finally, empower your staff by involving them in decision-making processes. This could be in menu development, process improvements, or even marketing ideas.

When staff feel valued and part of the business, they are more likely to be motivated and committed.

Facility Revitalization

Use this quieter period to assess and upgrade your facilities.

Start with a thorough cleaning and maintenance check. This includes checking kitchen equipment, dining area furniture, and the overall infrastructure of your establishment.

Evaluate your kitchen equipment and consider if anything needs to be repaired or replaced. Upgrading to more efficient equipment can improve productivity and reduce long-term costs. For instance, investing in energy-efficient appliances not only cuts down on utility bills but is also better for the environment.

Look at your dining area from a customer’s perspective. Is the seating comfortable? Is the lighting appropriate? Small changes in décor can significantly enhance the dining experience. Consider refreshing the paint, adding new artwork, or even rearranging the layout to improve flow and ambiance.

Also, think about your back-of-house operations. Is your storage area organized? Can you improve the workflow in the kitchen? An efficient back-of-house leads to smoother service and a better customer experience.

Part 2: Setting Priorities for the Year

Elevating Customer Experience

The guest experience is paramount in the food service industry. This year, make it a priority to enhance every aspect of your guest’s journey.

From the moment they walk in, to the service they receive, to the food they enjoy, each element should contribute to a memorable experience.

Focus on training your staff to provide exceptional service. This includes being knowledgeable about the menu, attentive to guest needs, and quick to resolve any issues.

Personalized service can make a big difference. Remembering regulars’ preferences or celebrating special occasions with them can turn a one-time visit into repeat patronage.

Ambiance plays a crucial role in the dining experience. The right music, lighting, and décor can create an inviting atmosphere that complements your culinary offerings. If your budget allows, consider investing in upgrades that enhance the ambiance, such as new lighting fixtures or comfortable seating.

Implementing a feedback system is also important. Encourage customers to share their experiences, whether through comment cards, online reviews, or direct conversations. This feedback is invaluable for continuous improvement and can help you address any issues promptly.

Sustainability as a Cornerstone

Sustainability is becoming increasingly important to consumers, and incorporating sustainable practices into your business can have a significant impact. Start by assessing your current practices and identifying areas for improvement.

One key area is waste reduction. Conduct a waste audit to understand where most of your waste is coming from and develop strategies to reduce it. This could involve better inventory management to prevent overordering and spoilage, composting food waste, or finding creative ways to use leftovers.

Local sourcing is another aspect of sustainability. Building relationships with local suppliers not only supports the local economy but also reduces your carbon footprint. Local ingredients are often fresher and can inspire seasonal menus.

Also, consider the sustainability of your operations. This could involve using eco-friendly packaging, reducing energy consumption, or even installing water-saving devices.

Communicating your sustainability efforts to your customers can also enhance your brand’s image and attract environmentally conscious patrons.

Innovative and Integrated Marketing Strategies

In today’s digital age, effective marketing is crucial for any business.

Utilize social media platforms to engage with your audience. Share behind-the-scenes glimpses of your kitchen, showcase your signature dishes, and highlight your team. This not only promotes your offerings but also builds a connection with your guests.

Email marketing is another powerful tool. Regular newsletters can keep your guests informed about new menu items, special events, or promotions. Personalized emails on birthdays or anniversaries can make your guests feel special and encourage repeat visits.

Don’t overlook the power of community involvement. Participate in local events, collaborate with other businesses, or sponsor local sports teams. This can increase your visibility in the community and build goodwill.

Financial Health and Diversification

Keeping a close eye on your financials is crucial.

Regularly review your costs and revenues and look for ways to optimize them. This might involve renegotiating supplier contracts, adjusting menu prices, or reducing unnecessary expenses.

Consider diversifying your revenue streams. This could include offering catering services, hosting private events, or selling branded merchandise.

These additional streams can provide a buffer during slower periods and increase your overall profitability.

Conclusion

As we look forward to 2024, let’s embrace the opportunities and challenges that come our way.

By using downtime strategically, setting clear priorities, and striving for excellence continuously, we can ensure that this year is not just successful but also fulfilling.

Remember, in the dynamic world of foodservice, adaptation and innovation are key. Let’s make this year a celebration of our culinary passion, business acumen, and commitment to our guests.

Here’s to a year of delicious discoveries and unparalleled success in the culinary world!

Image: 愚木混株 cdd20 on Unsplash

November 20, 2023by David Klemt David Klemt No Comments

Datassential Ranks Food-forward Cities

Datassential Ranks America’s Most Food-forward Cities

by David Klemt

Let’s take a look at food and beverage intel platform Datassential’s ranking of the 158 most food-forward cities in America as 2023 comes to a close.

We are, in part, reviewing this list because of Wallethub’s “Best Foodie Cities in America” report. You can find our thoughts on that ranking here.

To summarize, however, Wallethub prioritizes “wallet-friendliness,” or “the best and cheapest” cities for foodies. In contrast, Datassential’s ranking is a scientific attempt to quantify the “food-forward” status of a given city.

“It’s the diversity of cuisines, the prevalence of emerging foods and flavor trends and residents’ appetite for varied menus, that make a city food forward,” writes Samantha Des Jardins, content marketing manager at Datassential.

We at KRG Hospitality are big fans of Datassential and find the company to be a credible source of industry insight. Earlier this year they tackled video versus static photography, and the flavors and menu items they predicted would be big in 2023.

To review Datassential’s ranking and download the full list for yourself, click here.

The Top 25 Food-forward Cities

Alright, I know why you’re here. Below, you’ll find the highest-ranked cities on the Datassential list.

(Note: Due to the scoring, some cities are tied in terms of overall points. Where this is the case, it has been noted.)

San Francisco, California
Los Angeles, California
Miami, Florida
Washington, DC
San Diego, California
New York, New York
Houston, Texas
Monterey, California
Las Vegas, Nevada
Austin, Texas
Sacramento, California
West Palm Beach, Florida
Atlanta, Georgia
Dallas, Texas (tie with Atlanta)
Albuquerque, New Mexico
Phoenix, Arizona
Portland, Oregon
Palm Springs, California
Seattle, Washington
Orlando, Florida
Denver, Colorado (tie with Orlando)
Honolulu, Hawaii (tie with Orlando and Denver)
Salt Lake City, Utah
Tampa, Florida
Fresno, California (tie with Tampa)

So, the top ten—the entire top 25, really—are most likely not much of a surprise. When I talk about cities as the “usual suspects” for rankings like these, I’m talking about New York, LA, San Francisco, Miami, etc.

However, not every usual suspect is among the top 25. Notably, Chicago just fails to make the cut, earning number 26 on this list. In fact, five “big cities” are absent from Datassential’s top ten: Dallas, Phoenix, San Antonio, Chicago, and Philadelphia.

Another interesting detail? Whereas Orlando holds the number-one spot on Wallethub’s list, it’s number 20 on Datassential’s ranking.

Of their respective top tens, the two lists have just five cities in common: Miami, San Francisco, San Diego, Las Vegas, and Austin.

Methodology

Since the two lists are vastly different when we contextualize what they quantify, it should come as no surprise that Datassential and Wallethub’s methodologies are likewise dissimilar.

Whereas Wallethub scored affordability, and diversity, accessibility, and quality, Datassential weighed different metrics.

For their “Most Food-forward Cities in US,” Datassential scored the following:

Race to 90;
Ethnic restaurant diversity; and
Trend-forwardness.

During Datassential’s annual State of the Menu webinar, Jack Li, executive chairman, board of directors explained each of these metrics.

Race to 90

The number different cuisine types required in a particular metro area before reaching 90 percent of restaurants.

For the curious, Miami is the most-diverse city by this metric.

Ethnic Restaurant Diversity

Datassential asks the following question to measure this metric: What is the proportion of ethnic restaurants compared to all restaurants in a metro area?

Trend-forwardness

Based on a dataset developed by Datassential which tracks a number of points, from food and drink items to flavors, keywords, and beyond.

The company continuously polls consumers by ZIP code to measure consumer knowledge of upcoming trends, then aggregates the ZIP codes to measure a metro area.

The Bottom Eleven

Why am I listing the bottom eleven rather than bottom ten? There’s a tie for number 149 among these 158 cities.

There are nearly 800 cities in the US with populations of 50,000 or more. Therefore, it’s reasonable to argue that even the bottom of this list boast respectable food scenes.

Youngstown, Ohio
Rockford, Illinois
Peoria, Illinois
Johnstown, Pennsylvania
Billings, Montana
Traverse City, Michigan
Sioux Falls, South Dakota
La Crosse, Wisconsin
Green Bay, Wisconsin
Fargo, North Dakota
Wausau, Wisconsin

In case you’re wondering, Datassential and Wallethub’s lists don’t share any bottom ten (or eleven) cities.

So, there you have it: San Francisco earns the top spot among Datassential’s food-forward cities. And Wausau earns number 158, which is still notable.

Image: Daiwei Lu on Unsplash

November 7, 2023by David Klemt David Klemt No Comments

DoorDash Names 2023 Global F&B Trends

DoorDash Names 2023 Global F&B Trends

by David Klemt

As we get close to winding down 2023 and welcoming 2024, DoorDash takes a shot at identifying the global F&B trends to watch.

This is an exciting and insightful time of year for our industry. In the last quarter, different sources start publishing their data-backed F&B predictions for the year ahead.

Take, for example, Technomic’s Global, Canadian, and American trend predictions for 2023. Oh, and don’t worry—we’ll be taking a look at their predictions for 2024 soon.

Today, however, we’re checking in on DoorDash. Admittedly, I’m not the biggest fan of third-party delivery. It’s no secret I favor direct delivery for operators.

There’s no denying, though, that third-party delivery companies have access to valuable data. From the top food and drink orders to the dayparts seeing the most delivery and pickup order growth, they can help operators see shifts in consumer behavior.

So, I’m happy to take a look at what food trends DoorDash thinks operators should watch moving forward.

Before we jump in, I’m happy that DoorDash includes this cautionary statement in their article: “Finally, always consider whether or not a trend actually fits in at your restaurant.”

At KRG Hospitality, we couldn’t agree more. Jumping on every trend, as tempting as that may be, is unwise and can do harm than good. So, while the lists below identify trends that are gaining traction currently, operators need to be discerning.

Food Trends

Let’s start with a trend multiple sources identified toward the end of 2022 that appears to still be on an upward trajectory: pickles.

Seriously, it seems that people can’t get enough pickles. Pickle pizza appears to the current darling when it comes to this food trend. Speaking of pizza, DoorDash sees square pizzas as a trend to watch.

Another trend that multiple sources have been keeping tabs on is chimichurri. According to DoorDash, this condiment is finding its way onto all manner of food item.

Other food trends that operators should be aware of are bowls (deconstruct a sandwich, burrito, etc., and you have a bowl); oyster mushrooms subbing in for meat; higher-end tinned fish; and gluten-free menu options.

To be honest, I don’t think that last one is just a trend. At this point, offering gluten-free options or entire menus is mainstream.

Now, there are two more food trends I want to address separately. One, smaller menus. This is a trend I believe most operators can and should get behind. Shrinking a menu can result in lower food and labor costs, and a happier team. Making a menu smaller can also make a restaurant more nimble and engaging as LTOs may have more impact.

And then there’s aburi sushi, which is presented after the top of the fish is torched. This gives sushi a smoky flavor and brings in a different texture element.

To be fair, I’ve expected this to take off for the past several years. Now, it appears it’s taking hold and moving from fad to trend.

TikTok Trends

Yes, we have to talk about TikTok. There’s no question that the platform is a trend-producing powerhouse.

Clearly, TikTok has an influence on food trends. If you want to know what your younger guests want to try, check TikTok. The same goes for your guests who are highly engaged with social media influencers.

Below, the trends DoorDash sees taking hold.

Chopped sandwiches. Do you have sandwiches on your menu? Can your guests watch as your team makes them? You may want to create a chopped version of your signature or best-selling sandwich.
Pasta salad summer. Apparently, this summer was the Summer of Pasta Salad. Specifically, pasta salads made with fresh ingredients, and made without ingredients like mayonnaise.
Cottage cheese. According to DoorDash, TikTokers are putting cottage cheese in scrambled eggs, adding it to pasta sauce, and using it to make cheese toasts. I’ve personally tried the TikTok trend of using cottage cheese to make nacho cheese sauce.

One word of caution: TikTok trends come and go in the blink of an eye. So, operators need to hop on trends that work with their restaurant or bar before they’re already out of favor. It’s a daunting task.

To review this DoorDash report in its entirety, including beverage and grocery trends, follow this link.

Image: Ivan Samkov on Pexels

November 3, 2023by David Klemt David Klemt No Comments

5 Books to Read this Month: November 2023

5 Books to Read this Month: November 2023

by David Klemt

Our inspiring and informative November book selections will help you and your team transform your operations and F&B programming.

This month, we look at a new branding and marketing book. We also dive into agave spirits and cuisine from the Canadian Prairies.

There’s an eye-opening exploration into the topic of technology, culture, and the “alignment problem,” as well.

To review the book recommendations from October 2023, click here.

Let’s jump in!

The Restaurant Marketing Mindset: A Comprehensive Guide to Establishing Your Restaurant’s Brand, from Concept to Launch and Beyond

If you haven’t had the opportunity to hear Chip Klose speak, look into his books. His latest The Restaurant Marketing Mindset, came out in early October. As the title suggests, this book is for anyone who’s struggling with branding and marketing, or who simply wants a fresh perspective on this crucial element of operations.

From Amazon: “Restaurants boast some of the highest failure rates of any industry, yet even worse is the sheer number of concepts that struggle just to break even. In The Restaurant Marketing Mindset, Chip Klose introduces a series of mindset shifts and actionable frameworks to help owners and operators finally take control of their marketing.

With more than twenty years of operational experience—plus an MBA in food marketing—Klose has the authority, experience, and track record needed to speak confidently on the subject. Each lesson stacks one on top of the other, giving the reader a step-by-step plan to attract more diners, retain those diners, and spark word of mouth with the ones who matter most.

This book is for any chef, owner, or operator who’s ever felt overwhelmed when it comes to marketing their restaurant. Each chapter is filled with powerful insights to help you build a more profitable (and sustainable) business.”

Pick it up today!

Prairie: Seasonal, Farm-Fresh Recipes Celebrating the Canadian Prairies

This engaging cookbook features 1oo traditional and creative recipes highlighting Canadian Prairie cuisine. These seasonal, farm-to-table recipes are sure to impress your guests.

From Amazon: “No matter the season, the Prairies are all about preserving every ounce of food, so of course there’s also tons of helpful tips and tricks on reducing food waste. There’s even a Staples chapter with recipes for stocking your pantry to keep you cooking all year long. Both a love letter to Canada’s grandest provinces and an indispensable collection of recipes, Prairie is as inviting and bountiful as the region it celebrates.”

Agave Spirits: The Past, Present, and Future of Mezcals

The authors of this informative book visited eight Mexican states to learn all they could about mezcal. By extension, they learned not only about traditional production but also where this hugely popular spirits category is headed for the future.

From Amazon: “The result of the authors’ fieldwork and on-the-ground interviews with mezcaleros in eight Mexican states, Agave Spirits shows how traditional methods of mezcal production are inspiring a new generation of individuals, including women, both in and beyond the industry. And as they reach back into a rich, centuries-long history, Nabhan and Suro Pinera make clear that understanding the story behind a bottle of mezcal, more than any other drink, will not only reveal what lies ahead for the tradition―including its ability to adapt in the face of the climate crisis―but will also enrich the drinking experience for readers.”

The Alignment Problem: Machine Learning and Human Values

When we build automated systems, we’re placing a lot of trust in our expertise. And because humans are fallible, the systems we build are far from perfect.

From Amazon: “Today’s ‘machine-learning’ systems, trained by data, are so effective that we’ve invited them to see and hear for us—and to make decisions on our behalf. But alarm bells are ringing. Recent years have seen an eruption of concern as the field of machine learning advances. When the systems we attempt to teach will not, in the end, do what we want or what we expect, ethical and potentially existential risks emerge. Researchers call this the alignment problem.”

Hacking the New Normal: Hitting the Reset Button on the Hospitality Industry

The world around us has changed. The food and beverage industry has changed. The hospitality industry has changed. But will some ways of life change for the better? Will perhaps the restaurant, bar, and hospitality industry come out even stronger? With the right changes to the previous status quo, it is possible. There’s no question, resets are major undertakings, but a major reset will provide us with a clean start and that’s what this industry needs.

Pick up KRG Hospitality president Doug Radkey’s second book today! Click here.

Image: Mikołaj on Unsplash

Kentucky Fried Chicken packaged for delivery or pickup

October 31, 2023by David Klemt David Klemt No Comments

2023 Cravings Report: “The Most” Orders

2023 Uber Eats Cravings Report: “The Most…” Orders

by David Klemt

Let’s take a look at the top orders, delivery requests, order combinations, surprising pairings, and more from the 2023 Uber Eats Cravings Report.

It appears that the chicken sandwich dominance we’ve seen over the years is winding down. At least, that seems to be the case among Uber Eats users.

As you’ll see below, not only is the chicken sandwich not the most popular item, it’s not even among the top five. It does edge out the cheeseburger and wings among the most popular combos, but it doesn’t outperform French fries and salt as a combo.

Another eyebrow-raising detail? Pizza doesn’t show up anywhere among the most ordered items, most popular combos, or even the most surprising combos.

Now, if you’re curious about the 2022 Uber Eats Cravings Report, you’re in luck. You can click here for the top food orders from that report, and here for the top beverage orders.

The Most…Ordered Items

French fries
Garlic naan
Pad Thai
Miso soup
California roll

Am I the only one who expected to see burgers, chicken sandwiches, and pizza on this list?

The Most…Popular Combos

Burrito bowl + cheese
French fries + salt
Chicken sandwich + shredded lettuce
Cheeseburger + mustard
Wings + ranch

Fairly standard, really. Every one of these orders makes complete sense. Now, the category coming up next…it’s a different story.

However, before we move on, let’s compare these items to those found on the 2022 Uber Eats Cravings Report.

Interestingly, the number-one item is nearly identical: burrito + cheese. And French fries + salt is the second most-popular item on both lists.

The Most…Surprising Combos

Steak + jelly
Cottage cheese + mustard
Condensed milk + avocado
Seaweed + pasta sauce
Butter + pickled onions

I really have nothing to say after reviewing this short list. I mean…hey, do your thing, everyone. Make your order yours.

To the operators out there, be ready for some odd order combos.

The Most…Popular Requests

No onions
Dressing on the side
Ranch
Extra soy sauce
Spicy
Sauce on the side
No lettuce
No jalapenos
Extra gravy
No slaw

Looking at the top request, Uber Eats has a theory as to what’s driving it: the return to the office.

People, it appears, are self-conscious about their breath in an in-person, face-to-face setting.

The Most…Popular Food and Alcohol Combos

Ribeye + Vodka
Cheeseburger + Frozen Margarita
Chicken + Frozen Piña Colada
Lobster tail + Apple whiskey
Tamales + Daiquiris

Last year’s report reveals the following combos:

Steak + Margaritas
Pizza + White Claw
Burritos + Margaritas
Chicken + Sangria
Wings + Beer

Overall, a lot of change from the 2022 Cravings Report to this year’s report.

Image: Nik on Unsplash

September 27, 2023by David Klemt David Klemt No Comments

Canadians Preparing for NHL Opening Week

Canadians Preparing for NHL Opening Week

by David Klemt

Now nobody can accuse me of showing any NHL teams favoritism. Go Knights Go!

As one should expect, Canadian hockey fans are preparing for the 2023-2024 NHL season opener, and those preparations include on-premise visits.

On Tuesday, October 10, three teams will face off to start the regular season.

First, the Nashville Predators take on the Tampa Bay Lightning. Then, the Chicago Blackhawks will face the Pittsburgh Penguins.

Finally, after raising their brand-new, first-ever Stanley Cup championship banner, which they won just six seasons after their founding, the fastest an expansion team has accomplished this feat, the Vegas Golden Knights will welcome the Seattle Kraken to T-Mobile Arena in Las Vegas.

According to on-premise data from CGA by NIQ, Canadian hockey fans are planning to celebrate the start of the season at bars and restaurants. That means operators have less than two weeks to finalize plans to attract these guests to their venues.

In particular, operators in four provinces need to ensure their NHL opening week plans and promotions are good to go. Per CGA’s data, consumers in Québec are showing the greatest interest in watching this season’s opening games in bars and restaurants. Following and driving on-premise interest are British Columbia, Ontario, and Alberta.

Of course, operators throughout the provinces who serve sports fans should be ready to welcome hockey fans.

For our Canadian readers, the Montréal Candiens will take on Toronto Maple Leafs on Wednesday, October 11. On that same day, the Ottawa Senators face the Carolina Hurricanes; the Edmonton Oilers face off against the Vancouver Canucks; and the Winnipeg Jets will battle the Calgary Flames.

Click here for the full opening week schedule.

Why Does this Matter?

I may catch some flack for this but technically, any bar with televisions events can be a sports bar.

Yes, I understand that’s a very simplistic view. And yes, of course that comes with the caveat that sports should be authentic to a given concept. Also, showing sports should take into account the expectations of bar or restaurant’s guests.

In other words, most bars and restaurants can benefit from sports but they’d likely be a hindrance to some high-end cocktail bars and fine-dining concepts.

With that out of the way, operators who want to establish themselves as the go-to spot for sporting events need to nail opening week. That means having all of their ducks in a row.

Do they have the proper business TV packages in place? Will promotions and programming appeal to the target audience? Are the screens and audio system high quality for the best viewing experience? Does the menu offer sports fans what they want for great value? Is the team pulling out all the spots to make viewing fun?

Regarding the menu, CGA by NIQ has a couple of valuable insights. First, beer is the top beverage alcohol category among those planning to celebrate NHL opening week on-premise. Second, among those who plan to consume spirits, tequila is the top pick. Sounds like offering beer and tequila shot pairings could perform well.

However, operators should certainly take into account their own data. What F&B items are selling the best? Which items performed the best this same time last year?

Between 15 and 16 million Canadians follow hockey. That’s a vast pool of potential customers to convert to loyal guests. The importance of becoming their sports home base, their third spot, cannot be overstated.

This coming opening week, lay the groundwork to become the go-to place for hockey fans, fantasy sports competitors, and sports bettors.

Image: cottonbro studio via Pexels

Black and white image of jack-o'-lantern with smoke coming of its eyes

August 28, 2023by David Klemt David Klemt No Comments

Pumpkin Spice Everything is Already Here

Pumpkin Spice Everything is Already Here

by David Klemt

In what perhaps is an attempt to encourage people to think of cooler autumnal temperatures, pumpkin spice is descending upon us earlier than ever before.

Operators who are finalizing their pumpkin spice menu items are basically already late to the party.

Luckily, it isn’t like the brands for which fall’s most infamous LTO flavor works are too far behind. A significant percentage of consumers are drawn to pumpkin spice menu items like trick or treaters to homes handing out full-size candy bars.

So, operators still have time to put the final touches on pumpkin spice menu items…but they’ll want to get a move on.

That’s exactly what restaurant chains did this year. Their pumpkin spice-flavored onslaught began with the start of this month.

Pumpkin Spice, Now a Summer Flavor?

Spirit Halloween stores. Christmas music. And now, it appears, Pumpkin Spice.

What do these three things have in common? Well, it seems like they’re making their debuts earlier and earlier each year.

When we think of summer and seasonality, I don’t think pumpkin or even baking spices enters into most people’s minds.

Unless, however, those people are in marketing and branding.

According to Restaurant Business, Krispy Kreme went all in on pumpkin spice on August 7. On that day, the chain unveiled four donuts and a number of beverages featuring pumpkin flavors.

Interestingly, the company’s global chief brand officer, Dave Skena, states that their pumpkin spice releases came one day earlier this year. Last year, they say, pumpkin spice arrived “significantly earlier than the year before.”

7-11 may have crossed the pumpkin spice dateline first this year. Dunkin’ is already offering pumpkin spice F&B items. And Starbucks, famous for their PSL LTO, is rumored to be launching their specialty menu this Thursday.

Given these August releases, can we expect a brand to attempt to get the jump on everyone else and launch pumpkin spice LTOs in July?

Consumer Cravings

Brands wouldn’t gamble on releasing their pumpkin spice LTOs in August if they didn’t think their decision would pay off.

Considering what Krispy Kreme’s Skena says about pumpkin spice’s August arrival, consumers have already spoken. Apparently, a significant percentage of people have an interest in fall flavors midway through summer.

Of course, there are a few considerations for independent operators in terms of seasonal releases. Rolling out new menus and menu items can be a costly endeavor. Pulling the plug on one revenue-generating seasonal menu or LTO in favor of significantly different items may be harmful to the bottom line.

One approach operators could take is to plan far enough ahead to pull the trigger on LTOs when 7-11, Dunkin’, or Starbucks launch theirs. In other words, be ready, but don’t jump the gun.

This also speaks to the importance of operators knowing their core guests and listening to feedback. Are front-of-house staff hearing murmurs from guests that they’re craving new flavors? Perhaps it could be lucrative to leverage that anticipation.

Image: Colton Sturgeon on Unsplash