OpenTable research says that consumers want more technology options when it comes to restaurants and dining out. Considering the impact of technology on every other facet of our lives, some 6,000 OpenTable respondents claim that it could also play a much larger role in our dining experience – from offering on-line menus and preferential seating options to on-line ordering, allergy alerts per patron attending a dinner, to payment options and who gets the bill.
One Subway Too Many
According to Technomic analysts, the Subway chain may have hit the proverbial expansion wall. With 27,000 shops around the U.S., new locations are stealing business from older locations, and no one is happy about it—especially franchisees. “It’s really been a victim of its own success,” Techonomic says. Worldwide, Subway has some 44,000 restaurants earning on average close to $500,000 in sales, and there are plans to push the number of locations to over 100,000. The bad news is sales are dropping, down 3.8% in two years.
Turkey Hatchlings Drop
Turkey poults are down 7% over last year, and turkey eggs are also down from last year, the USDA reports. That does not bode well for lower poultry prices for the upcoming holidays, as supply will continue to drop through November. If turkey is on your menu, all signs point to locking in your pricing now before price increases are imposed.
Can you do it? Give someone a compelling description of your business in under 30 seconds? Call it your elevator pitch, your passion, or just your 24/7 job. The point is, you have a golden opportunity to make a lasting impression – and build new customer relationships – by giving an answer that connects with potential patrons, potential partners, and even investors, Smartbrief.com says. If you are interested in expanding your business and need expert advice, give us a call. Team Four is ready to go to bat for you in developing an engaging business story.
Lower Alcohol-content Wines Grow In Popularity
According to The Guardian, wine is in the midst of a revolution. To accommodate more wine drinkers, wineries are lowering the alcohol content to an average of 12% alcohol per volume or below. Good French and Italian wines have always catered to lower alcohol wines, but now even wines produced in the Americas are following suit. Fiona Beckett, The Guardian’s wine critic, predicts that most wine lovers will be savoring lower-alcohol wines by 2020, if not earlier.
Sysco Still Stinging From Failed Merger
With the prospect of acquiring US Foods now in the rear view mirror, Sysco says the merger attempt cost the company nearly $700 million. Still, that loss will not stop Sysco from other deals, management says. What might slow things down, however, is Sysco’s 26% net income loss year over year. According to Nation’s Restaurant News several analysts say that competitors will become more aggressive following the collapse of the mega-merger. One of those will be US Foods, which has already announced that it plans to be more proactive about acquisitions.
Darden Restaurants Roll Out Guest Management System
Patrons at more than 1,300 Olive Garden and LongHorn Steakhouse restaurant will soon be able to check wait times and add their names to the wait list from the brands’ websites as well as the DineTime consumer app, The Buzz reports. The new features are being added as the result of a system-wide guest survey that listed on-line reservations as the top wish among customers.
Game Changing Labor Decision
The National Labor Relations Board is expected to redefine the word employer, opening up companies to additional liabilities, including collective bargaining with workers provided by an outside contractor. Restaurants are expected to be impacted significantly, The Hill reports, since franchise owners who open up local branches of big chain fast-food eateries could go from “being their own boss to being a glorified manager,” Angelo Amador, senior vice president of the National Restaurant Association, tells The Hill. In addition, the expected ruling could also alter the relationship between employees, franchise owners, and the franchise itself, making the latter two equally liable in the eyes of the law over employee violations or shirking their responsibilities by hiring “permanent temps.”
GMO Foods May Be Doomed
Kid’s Menus Grow Up
Chefs are parents, too. That may well be the driving force behind a new wave of children’s menus that eschew the traditional hotdog and chicken fingers. Instead, children’s menus now feature such items as home-made pasta with kale and collard green pesto, natural chicken, and thin-crust personal pizzas with fresh cheese and tomatoes, bonappetite.com reports. The idea is meant to encourage more families dining out as well as to help develop more sophisticated eating habits among kids who will hopefully become customers themselves.