FSR January 2024 by WTWH Media LLC

NO. 121

FULL-SERVICE RESTAURANTS : SETTING AMERICA’S TABLE

THE CANNED COCKTAIL CRAZE

ALT-MEAT’S EVOLUTION

MEET THE ‘FLAVOR REBEL’

ARGENTINIAN EATERY’S NEW ERA

TOP 10 TRENDS FOR

2024

CONSUMER CRAVINGS FOR COMFORT AND COMMUNITY ARE DRIVING TRENDS IN THE NEW YEAR

BREAKOUT BRAND OF THE YEAR

JINYA’S

METEORIC RISE

CAI PALMITER

IS HELPING THE EMERGING CHAIN REACH NEW HEIGHTS OF SUCCESS AND RECOGNITION AS IT EXPANDS BEYOND 60 LOCATIONS

CONTENTS 26 JINYA MARKETING LEADER CAI PALMITER OFFERS AN INSIDE LOOK AT THE RISING CHAIN’S GROWTH JOURNEY, FROM THE HIGH POINTS OF OPENING 60 STORES TO THE GROWING PAINS OF TRYING TO SCALE THE EMERGING NEXTGEN CASUAL TO THE 100UNIT BENCHMARK.

FSR January 2024 No. 121 26 JINYA is FSR’s Breakout Brand of the Year JINYA applies the philosophy of “Kaizen”—the Japanese practice of continual improvement—to all aspects of the business, which has pushed the trendy, elevated ramen concept firmly into breakout brand territory. From gaining international recognition to partnering with NASCAR, the emerging chain is proving it’s possible to deliver on both tradition and innovation. C HEF S & IN G R ED IEN T S

11 Meet the ‘Flavor Rebel’ Chef Tom Aviv went from winning “MasterChef Israel” in 2016 to becoming Florida’s next culinary maverick by opening Branja Miami, a retro Mediterranean-inspired restaurant in Miami.

16 Alt-Meat’s Evolution

Does the next wave of plant-based proteins have more upscale appeal? For all the progress being made in the category, many chefs still prefer vegetable-forward dishes that utilize whole food ingredients over processed meat analogs. L I Q U ID IN T EL L I G EN C E

21 The Canned Cocktail Craze JINYA HOLDINGS / BRANJA MIAMI

Ready-to-drink cocktails are transforming the beverage scene in restaurants by offering operators consistent presentation, quick service, waste reduction, and minimal storage and training time. F S R M AG A Z I N E .CO M

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CONTENTS

FSRmagazine.com January 2024 No. 121

EDITORIAL EDITORIAL DIRECTOR

Danny Klein

dklein@wtwhmedia.com FSR EDITOR

Callie Evergreen

40 FIR S T CO U R SE

7 The Top 10 Trends to Watch in 2024 The new year’s culinary trends are driven by consumer cravings for comfort and community, while macro trends like TikTok and streamlined, regional menus continue gaining momentum.

8 Gen Z is Thirsty for Craft Beverages Artisanal drinks like bubble tea, cold brew coffee, and craft lemonades are no longer niche treats—they’re the drinks defining Gen Z’s dining experience.

B AC K O F H O USE

35 From Farm to Fork YOUR TAKE How to use the

power of partnerships with local farmers, beekeepers, fisheries, hatcheries, microgreens growers, ranchers, and even bourbon distilleries to transform the hospitality experience at your restaurant.

FB SOCIETY / CRACKER BARREL

cevergreen@wtwhmedia.com QSR EDITOR

Ben Coley

bcoley@wtwhmedia.com

ASSOCIATE EDITOR

Sam Danley

sdanley@wtwhmedia.com

B R A N D E D CO N T E N T S T U D I O

SALES & BUSINESS DEVELOPMENT GROUP PUBLISHER

Greg Sanders

gsanders@wtwhmedia.com NATIONAL SALES DIRECTOR

Eugene Drezner

919-945-0705 edrezner@wtwhmedia.com NATIONAL SALES MANAGER

Amber Dobsovic

919-945-0712 adobsovic@wtwhmedia.com NATIONAL SALES MANAGER

John Krueger

919-945-0728 jkrueger@wtwhmedia.com

37 Evolving for an Ever-Changing World

DIRECTOR OF THE BRANDED CONTENT STUDIO, FOOD AND HOSPITALIT Y

ON THE RISE Through tech-

pcarouthers@wtwhmedia.com

919-945-0714 erichards@wtwhmedia.com

ASSISTANT EDITOR, BRANDED CONTENT

CUSTOMER SERVICE REPRESENTATIVE

nology upgrades and paying homage to legacy, SuViche Hospitality Group is ushering in a new era for an Argentinian-inspired Miami eatery, Novecento.

40 Creating a GameChanging Rewards Program BEHIND THE SCENES Amy Barnett, vice president of marketing, loyalty, and digital experience for Cracker Barrel, shares insights on developing the brand’s unique new rewards program, how customer data will be used, and the impact of the campaign on sales and traffic so far.

A L S O IN T HI S I S SU E 4E ditor’s Welcome 39 Advertising Index

Peggy Carouthers

Ya’el McLoud

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ASSISTANT EDITOR, BRANDED CONTENT

Olivia Schuster

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DESIGN ART DIRECTOR

Erica Naftolowitz

enaftolowitz@wtwhmedia.com

LinkedIn.com/company/ FSR-magazine Instagram.com/FSRmagazine Facebook.com/FSRmag Twitter.com/FSRmag

2023 NATIONAL GOLD AWARDS: FRONT COVER (PHOTO), BEST USE OF COLOR NATIONAL SILVER AWARD: BEST USE OF TYPOGRAPHY 2016 MAGAZINE OF THE YEAR TOP 10 AWARD 2015 MAGAZINE OF THE YEAR

NATIONAL SALES MANAGER

Edward Richards

Tracy Doubts

919-945-0704 tdoubts@wtwhmedia.com

A D M I N I S T R AT I O N 919-945-0704 www.fsrmagazine.com/subscribe FSR is provided without charge upon request to individuals residing in the U.S. who meet subscription criteria as set forth by the publisher.

REPRINTS THE YGS GROUP 800-290-5460 fax: 717-825-2150 fsrmagazine@theygsgroup.com Sponsored content in this magazine is provided to the represented company for a fee. Such content is written to be informational and nonpromotional. Comments welcomed at sponsoredcontent@ fsrmagazine.com. FOUNDER

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FSR is a registered trademark of WTWH Media, LLC. FSR is copyright © 2022 WTWH Media, LLC. All rights reserved. The opinions of columnists are their own. Publication of their writing does not imply endorsement by WTWH Media, LLC. Subscriptions 919-945-0704. www.fsrmagazine.com/subscribe. FSR is provided without charge upon request to individuals residing in the U.S. meeting subscription criteria as set forth by the publisher. AAM member. All rights reserved. No part of this magazine may be reproduced in any fashion without the express written consent of WTWH Media, LLC. FSR (ISSN 2325-2154) is published monthly by WTWH Media, LLC, 1111 Superior Avenue Suite 2600, Cleveland, OH 44114. Periodicals postage paid at Cleveland, OH and at additional mailing offices. POSTMASTER: Send address changes to FSR, 101 Europa Drive, Suite 150, Chapel Hill, NC 27517-2380.

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2017 B EST FULL ISSUE FOOD & BEVERAGE 2013 BEST DESIGN, NEW MAGAZINE 2013 B EST FULL ISSUE, FOOD SERVICE/HOTEL

F S R M AG A Z I N E .CO M

12/18/23 12:50 PM

Say ¡Hola! To Your Menu’s New Favorite The #1 fastest growing snack is now available for your menu! ¡Hola! Churros™ are a delicious, easy-to-prep choice that adds creativity to your menu with all the versatility and customization you look for in delectable desserts. Wondering what you could create with ¡Hola! Churros? Scan the QR code or visit our website at Churros.com/ideas-guide to find out!

Welcome

We’re All Learning (Or Should Be)

Callie Evergreen EDITOR

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cevergreen@wtwhmedia.com FSRmag @FSRmagazine

On the Cover This month’s cover of JINYA Holdings’ vice president of marketing Cai Palmiter was captured by Joseph Ascioti. Joseph is a technical-minded cinematographer with a deep appreciation and emphasis on aesthetically pleasing compositions and impeccable lighting. Past clients of his include Apple Music, Old Navy, Warner Music Group, and YSL. To learn more about Joseph, visit josephascioti.com and follow @joeascioti on Instagram.

CALLIE: HOLLY FRITZ / JINYA HOLDINGS

IN THE SEASON OF REWEWAL and New Year’s resolutions, it’s a wonderful time to reflect on the goals you have for yourself and your restaurant. It seems all relationship or business gurus on social media will, at some point, post a graphic or chart with “fixed mindset” on one side and “growth mindset” on the other. Someone with a fixed mindset has trouble embracing unfamiliar things and may avoid challenges. It’s clear you want to adopt a growth mindset, which basically boils down to viewing challenges as opportunities, embracing constructive feedback, stepping out of your comfort zone, and learning and growing from failures. Studies have shown that people who possess a growth or learner’s mindset can adapt to their surroundings better and absorb information faster. I’m a little more than a year into my role as editor of FSR, and I can tell you for certain I haven’t stopped learning—whether it’s about what topics resonate with our readers or the latest restaurant jargon. So what can restaurant leaders take away from this? One, your own personal development is important, even though it can seem like another overused buzzword on LinkedIn. It also means investing in your team’s growth and development, which can look like educational or mentorship opportunities, and creating clear pathways for career advancement (which doesn’t always look like moving “up” a ladder). At JINYA, the guiding philosophy of “Kaizen”—a Japanese practice of continual improvement—fuels the upscale ramen concept’s rapid growth across the country, which is why JINYA is our Breakout Brand of the Year (PAGE 26). This commitment is evident in the chain’s quarterly research and development trips to Japan for creating limited-time offerings, refining operating systems and its loyalty program, and never compromising on the quality of ingredients. A growth mindset is also propelling the alt-meat segment forward with innovative new options like Chunk Foods’ vegan steak, which is available at an increasing number of restaurants. Though, some chefs still prefer vegetable-forward dishes utilizing whole food ingredients over processed products (read more about the latest trend on PAGE 16). Elsewhere across our January issue, learn how the “Queen of Country Music” Dolly Parton is helping elevate Cracker Barrel’s new game-changing rewards program on PAGE 40, and discover the up-and-coming Argentinian eatery in Miami that has four units and counting on PAGE 37. I’m looking forward to hearing more inspiring stories from restaurant leaders in 2024, just as I’m excited to continue telling them. Happy New Year! Let’s make it a great one.

F S R M AG A Z I N E .CO M

12/21/23 10:12 AM

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First Course

g ur

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Soups, stews, and other comfort foods are heating up on menus in 2024. Pictured here: Indonesian laksa with prawns, bean sprouts, and crispy shallots.

The Top 10 Trends to Watch in 2024 BY CALLIE EVERGREEN

The new year's culinary trends are driven by consumer cravings for comfort and community.

F S R M AG A Z I N E .CO M

9:47 AM

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AS THE WEATHER is getting chillier and we’ve all flipped to a new calendar year, soups and stews are checking all the boxes for comfort-driven customers. They’re also a low-risk way for consumers to try new ingredients and unique flavors, which gives chefs

some wiggle room to experiment and add a fresh take to old favorites like upscale ramen, Chicken Tom Kha, Laksa, and Salmorejo. That’s one of the largest upcoming trends this year according to the National Restaurant Association’s 2024 What’s

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First Course Hot Culinary Forecast report. Without further ado, here are the top overall trends for 2024, according to 1,500 culinary professionals: 1. World-stage soups and stews 2. Global chicken wings 3. International BBQ 4. Incorporating social media trends (TikTok) 5. Grilled/cooked cheeses (provoleta, queso fundido, raclette, halloumi, juustoleipa) 6. Wagyu beef 7. Stuffed vegetables (chiles en nogada, stuffed peppers, stuffed cabbage rolls) 8. Regional menus 9. Streamlined menus 10. Hot honey breakfast sandwiches Hudson Riehle, senior vice president of research for the Association, notes that this year’s trends are driven by consumer cravings for comfort and community, plus influenced by social media. “Old favor-

ites like BBQ are taking on new flavors and social sharing is influencing the spread of regional fares like Nashville hot. Even the chicken competition is going global on local menus,” Riehle says.

Flavor trends

Nashville hot will continue to heat up in 2024 as chefs look to give their own twist to the spicy flavor. Other top flavors to consider integrating in dishes include turmeric ginger and hibiscus, a versatile ingredient with a tart-sweet, cranberry-esque flavor that goes well in everything from salads and cocktails to desserts. Consumers are also expanding their barbecue preferences from coast to coast; Carolina, Kansas City, and Texas BBQ sauces are being paired together on tables and menus, while chefs look to other regional standouts for inspiration like Midwestern hotdishes and lowcountry boils.

Top ingredients

The top trending ingredients for 2024 are birria, a spicy, sweet, smoky stew used to elevated tacos, sandwiches, poutines, pasta, and more; wagyu beef; and root vegetables. Calamansi (Philippine lime) is gaining popularity, as well as cucamelon (citrusy cucumber) and experimenting with cannabis-infused dishes, depending on regional cannabis laws.

Hot macro trend

The world is seeing TikTok’s increasingly giant impact on food trends and restaurant menus, where consumers are discovering unknown flavors, ingredients, prep methods, and menu “hacks.” Becoming a viral sensation and participating in “food fads” can successfully translate to limited-time offerings for some brands, and ties in with another macro trend of restaurants becoming entertainment.

GEN Z IS THIRSTY FOR CRAFT BEVERAGES ARTISANAL DRINKS LIKE BUBBLE TEA, cold brew coffee, and craft lemonades

are no longer niche treats—they’re the drinks defining Gen Z’s dining experience. That’s according to a new report from Botrista, whose DrinkBots automate the production of upscale craft beverages. Exploration and indulgence on a budget are two factors driving Gen Z’s appetite for unique drinks, and restaurant operators have a chance to capitalize by expanding drink menus to attract and engage younger consumers, plus increase sales for legacy beverages like traditional carbonated soft drinks.

☛ Gen Z is the largest and most diverse generation, with a staggering spending power of $360 billion ☛ More than half of Gen Zers believe what they eat is indicative of who they are as a person, according to analysis firm Cassandra’s 2022 survey ☛ A California rice bowl concept witnessed a 59% surge in sales of carbonated soft drinks after it introduced premium craft beverages ☛ Similarly, a New York-based Mediterranean concept experienced a 14% increase in carbonated soft drink sales after it introduced craft beverages

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• • •

Chefs & Ingredients

BRANJA MIAMI

Meet the ‘Flavor Rebel’

CHEF TOM AVIV USES HIS MEMORIES AS INSPIRATION FOR HIS DISHES. THE DESIGN AND MENU ARE MEANT TO PAY HOMAGE TO BRANJA’S HOMETOWN COMMUNITY, AND INFUSE AVIV’S GENERATIONAL RECIPES.

BY SATYNE DONER

How Tom Aviv went from winning “MasterChef Israel” to becoming Miami’s next culinary maverick. F S R M AG A Z I N E .CO M

121Chefs and Ingredients.indd 11

TOM AVIV MAY HAVE GROWN UP around restaurateurs, lingering inside

his parents’ kitchens in Tel Aviv, Israel, but the white jackets and hats of chefs always intimidated him. It wasn’t until he passed the tryouts for “MasterChef Israel” in 2016 that he had the courage to take cooking seriously. He always flirted with the idea of taking his passion for food and turning it into a profession. Signing up for “MasterChef Israel” was akin to a

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CHE F S & ING RE DIE N T S CHE F PROFILE shot in the dark, but it ended up being the start of his culinary journey. His lack of a formal background never scared him, because before becoming a chef, he was a professional foodie, eating more cuisines than people twice his age, Aviv says. The intimate knowledge of French, Italian, and other methods of cooking came through what he describes as natural experience. “The lack of academic knowledge helped me to be bolder and to have no boundaries,” Aviv shares. “Experience is important, eating is even more important. And I ate a lot more than anyone else.” After winning “MasterChef,” Aviv founded Coco Group, spearheading three distinct concepts in the heart of Tel Aviv: Coco Bambino, Fat Cow, and Milk & Honey, which is nestled in nearby Morocco, Africa. Coco Bambino highlights traditional Israeli dishes with an Italian fusion, while award-winning Fat Cow was named “Best Hamburger in Tel Aviv” three years straight by Time Out. Milk & Honey features signature halal dishes, making Aviv

TOM AVIV

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FAVORITE INGREDIENT AT THE MOMENT? Corn.

one of the first Israeli chefs in Casablanca. Describing himself as a “flavor rebel,” Aviv uses his memories as inspiration for his dishes. However, while some chefs might seek to make their professional kitchens more like home, his memories come from his travels. “By me eating everywhere, these cuisines spark my imagination,” Aviv says. “I will take a beautiful dinner memory from somewhere around the world and think, ‘how can I make it my own?’” He takes meals and interprets them in his own language in the kitchen, implementing pieces of his Israeli culture and fusing them with his experiences around the world. The result? Meet Branja Miami, a retro Mediterraneaninspired restaurant in Miami’s Upper Buena Vista. Branja invites guests to indulge and savor Aviv’s culinary creations, from Za’atar Salsa to Fishwarma and Limonamba Bucatini. Cocktails include the Bramba, a mixture of peanut butter bourbon and maize, and the Wake-Up Suzy, which is a blend of Reyka vodka,

BRANJA MIAMI (3)

THE 3,000-SQUAREFOOT SPACE FEATURES A COLORFUL STAINEDGLASS PALETTE OF BLUES, YELLOWS, AND GREENS, INSPIRED BY AVIV’S UPBRINGING IN ISRAEL.

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BRANJA’S CULINARY OFFERINGS ROTATE SEASONALLY, AND ITS WEBSITE DEFINES THE MENU AS “AN EVER-CHANGING ART PIECE.” FROM ZA’ATAR SALSA TO FISHWARMA AND LIMONAMBA BUCATINI, BRANJA INVITES GUESTS TO INDULGE AND SAVOR AVIV’S CULINARY CREATIONS.

espresso, Kahlua, and cinnamon vanilla thing he couldn’t shut himself out of. He syrup. felt as if he was “drowning in the culiThe menu rotates seasonally, and nary scene” and the pressure to continuingredients are sourced locally. Branja’s ously shock people with new dishes and website defines the menu as “an ever- ingredients. changing art piece.” “Coming to the U.S. released me The restaurant itself is a time capsule, from these anxieties, and now I’m havteleporting guests to the 1970’s with the ing much more fun creating and serviconic bar from the Delano Hotel’s Flor- ing people,” Aviv says. “It’s coming from ida Room, designed by Lenny Kravitz, an easy and relaxed way—I just want to repurposed as the Chef’s Table, inviting give people an experience, and it’s been guests to get an inside look at the open- a huge difference for me.” concept kitchen. He explains that his ‘why’ changed The 3,000-square-foot space features from wanting to prove himself and be a colorful stained-glass palette of blues, the coolest chef in Israel to just being yellows, and greens, inspired by Aviv’s himself in Miami. He calls it his fresh upbringing. The design and menu are start, moving away from the ego. meant to reflect his worldly travels, pay Finding out about trends through homage to Branja’s hometown commu- social media is not Aviv’s style; rather, he nity, and infuse Aviv’s multi-genera- explores culinary cycles through explortional recipes. ing and eating. It’s something he grew Aviv describes coming stateside and up doing, and for him, this experiential unveiling Branja in 2023 as a weight approach to food is what fuels his career. coming off his shoulders. In Israel, he “I’m not strong on trends,” Aviv was a media sensation—plastered across explains. “I am disconnected from tabloids, television shows, and newspa- social media in day-to-day life. The way pers. While he acknowledges the expo- I expose myself to trends is by going out sure made business easier, it was some- to eat and feeling close to the food, close

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121Chefs and Ingredients.indd 14

to the cooking methods.” Lately, he has been trying to take Mexican cuisine out of the context of Tex-Mex and take a wider view of the trend, seeing if he can apply it to his way of cooking. He describes his method of cooking as minimalistic, debating how to make a dish with the least amount of ingredients. Aviv has watched this style change over the years; he says 10 years ago, if you could pack lots of ingredients into a dish, you were a Michelin star chef. “Today, being able to [feature] two ingredients on a plate and be proud of it is a big statement for me,” Aviv says. Aviv has been putting his killer instincts in the kitchen to the test at Branja for about a year now, experiencing and appreciating the melting pot of culture in Miami and adding his own personal touches to the restaurant scene. He says he is inspired by the internationality of Miami but is not afraid to branch out to the next thing. “I keep telling myself to take this step by step, to balance Branja because it has not even been a year, but my personality is one of ‘I cannot wait,’ and I’m asking myself what’s next,” Aviv shares. “I want something new. I want to give people experiences.” The next step for Aviv looks like sharing his philosophy of “blending fast food and slow food,” creating a NextGen fastcasual concept balancing on the idea of an easy-going, lowkey vibe with his signature dishes. However, he is also interested in developing another high-end experience within the U.S., and growing his footprint to other major cities like New Orleans and New York with deep cultural backgrounds. As a culinary explorer, Aviv mentions his broad interests can make him feel overwhelmed with “trying to be everything,” so he is taking it day by day and as professionally as he can. “I’m trying to be intentional about what I want to pass on to people,” Aviv says. “Being here in Miami, seeing the people here, it makes me hungry to deliver a product for them.” F S R M AG A Z I N E .CO M

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Alt-Meat’s Evolution BY SAM DANLEY

Does the next wave of plant-based proteins have more upscale appeal?

SOBE VEGAN

THE BIGGEST CHALLENGE RESTAURANTS FACE WHEN PROMOTING MEAT-FREE DISHES IS GETTING PEOPLE TO TAKE THE FIRST BITE AND TAKING AWAY THE PLANTBASED STIGMA.

THERE’S NO SHORTAGE OF OPTIONS

an example. The James Beard-nominated stigma of plant-based.” His advice for for restaurants looking to incorporate chef received a Bib Gourmand from the aspiring vegan chefs? “Let go of wanting plant-based products into their menus. Michelin Guide in 2022 for his work at to imitate animal-based products and From veggie burgers that bleed like beef Bloom, a fine-dining restaurant in Chi- instead be focused on how to highlight to faux chicken enhanced with sunflower cago that features a completely plant- certain ingredients. It’s about underoil for juiciness, alt-meat makers have based menu. Think sushi made with fer- standing your ingredients and techmade significant improvements to gain mented beets and carrots, steak made niques and embracing simplicity.” greater mainstream acceptance from with lion’s mane mushroom, and dumpThat’s the approach he’s taking at consumers over the past decade. lings filled with fermented turnips. SoBe Vegan. Rivadero joined the team For all the progress, many chefs still Rivadero says the biggest challenge to help craft a new menu that relies less prefer vegetable-forward dishes that uti- restaurants face when promoting meat- on store-bought meat alternatives and lize whole food ingredients over processed free dishes is “trying to get people to more on hand-crafted ingredients. He meat analogs. Take Horacio Rivadero as take the first step and taking away the puts a vegan spin on Latin classics at

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CHE FS & ING RE DIE N T S NOW SE RV ING the Florida-based fast casual, swapping ground beef in picadillo for walnuts and using king trumpet mushrooms instead of stewed beef in ropa vieja. “We can’t compare the texture and contents of animal meat that has more fat and fiber than certain vegan substitutes have, but what we can try to do is create familiar flavors for people to try,” Rivadero says. SERG Restaurant Group, which operates more than a dozen concepts in South Carolina, has catered to vegan, vegetarian, and flexitarian diners with both pre-made meat alternatives as well as whole food menu options. “I think the true vegetable dishes— bean burgers, zucchini noodles, and stuff of that nature—have worked better than the highly processed products,” says executive chef Chris Carge. “We jumped on the bandwagon with those products, and honestly, we’ve seen a

pretty rapid decline there. With a lot of plant-based meat, there’s a weird aftertaste, and when you start digging into the ingredients and reading the fine print, you realize the sodium is quadruple what it should be. I think people are just not that impressed or they’re losing interest.” That may explain why meat-free menu items under-index at full-service restaurants, where expectations around the quality of the food are higher. Data from the Good Food Institute show the quick-service segment accounts for nearly 40 percent of all pound sales for plant-based proteins. Full-service, in contrast, accounts for just under 20 percent. That gap could shrink as the plantbased landscape continues evolving. Altmeat makers are pushing beyond veggie burgers and nuggets with whole-cut analogs that boast cleaner ingredient decks and stronger nutritional profiles.

SOBE VEGAN

ALT-MEAT MAKERS ARE PUSHING BEYOND VEGGIE BURGERS AND NUGGETS WITH WHOLE-CUT ANALOGS THAT BOAST CLEANER INGREDIENT DECKS AND STRONGER NUTRITIONAL PROFILES.

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Meati Foods, for example, offers wholecut steak and chicken alternatives made with mycelium, the root structure of fungi. Chunk Foods offers a vegan steak made with cultured soy and wheat protein. The products match or exceed the protein levels of traditional meat. This next wave of innovation may have an easier time gaining traction on full-service menus. Chunk Foods’ vegan steak is available at a growing number of restaurants, including Charley’s Steakhouse in Orlando and Insignia Prime Steak & Sushi in Long Island, New York. SERG Restaurant Group recently launched the product at Poseidon, its waterfront seafood joint on Hilton Head Island in South Carolina. “We were getting bored with the same vegetarian dishes—vegetable risotto, simple salads, and stuff like that—and also the redundancy of all the plantbased products,” Carge says. “We wanted something with a higher-end appeal.” Chunk Foods’ vegan steak is free from additives, thickeners, and binders, and it’s versatile enough for a variety of cooking methods, including grilling, pan-searing, stewing, braising, basting, and smoking. Those attributes piqued SERG Restaurant Group’s curiosity. From osso buco-style short ribs to grilled kabobs and more, Carge says the possibilities for incorporating the product into menus are “pretty much endless.” “Once you get going, the ideas just start popping off,” he says. “My chefs and I were picking each other’s brains trying to figure out vegan or vegetarian recipes that we could make with the steak. We came up with a tomato ragu over saffron rice with the Chunk Steak as this awesome buco-style beef.” They sat down the entire staff at Poseidon and had everyone taste the dish. “Every single person thought it was real beef,” Carge says. “We have a very in-tune staff that has been with us for a long time, so once we did that, it was a shoe-in for us as a management team to bring it forward. If we impressed ourselves, then I think we’re going to impress the general public if they give it a chance, which I believe they will.” F S R M AG A Z I N E .CO M

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Liquid Intelligence

THE

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CANNED COCKTAILS OFFER OPERATORS CONSISTENT PRESENTATION AND QUICK SERVICE, WASTE REDUCTION FROM OVER POURING AND SPILLS, AND MINIMAL STORAGE AND TRAINING TIME.

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NO LONGER sugar-laden, watereddown lackluster sips, the new evolution of canned and bottled RTD (Readyto-Drink) cocktails is gaining traction in restaurant beverage programs. Touted benefits range from complex flavor pro-

files and elevated can design and presentation to speedier, more simplified service. Growing in consumption by 104 percent since 2021, reports Nielsen, RTDs’ high-quality spirits, expert recipes flaunting premium ingredients, and

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LIQ U ID IN T E LLIG E NCE

GREENBAR DISTILLERY (2)

WHEN INTEGRATING RTDS INTO YOUR OPERATIONS, CONSIDER YOUR CONCEPT AND WHAT’S POPULAR TO FIGURE OUT THE BEST FIT. AND EVEN IF IT’S A TRUSTED SPIRIT, ALWAYS TASTE-TEST TO ENSURE QUALITY.

traditional cocktail-esque drinkability “You can’t just turn an alcoholic cockare propelling interest, sales, and cate- tail into a nonalcoholic cocktail by mixgory expansion in restaurants and bars. ing because the replacements follow “Customers aren’t just paying for the their own rules,” he adds. “And more drink, but for the experience, and you restaurants and bars are beginning to want to give them something more ele- incorporate RTDs because they’ve disvated,” explains Jess Goldfarb, manag- covered just how difficult it is to have ing partner at New York City’s Due West. bartenders pull off a worthy nonalco“We have a lot of pride in our cocktail pro- holic cocktail experience.” gram, so we want RTDs that represent RTDs’ consistent presentation and what we do.” quick service, waste reduction from over Even though they’re in-demand, alco- pouring and spills, and tiny storage and holic and nonalcoholic canned and bot- training time are attractive perks for restled RTDs are “really difficult to make taurants, says Neal Cohen, co-founder because the recipes aren’t standard,” says and chief brand officer at Atlanta’s Tip Melkon Khosrovian, co-founder and Top Proper Cocktails. spirits maker at Los Angeles’ Greenbar “If an order of six espresso martinis Distillery. backs up your bar for 10 minutes, that’s

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a meaningful amount of time where you could put out six espresso martinis in one or two minutes with canned cocktails,” explains Cohen. If you’re pricing alcoholic beverages at $5 to $7, by simply offering RTDs, guests can trade up to a $12 or $14 canned cocktail because “you’re giving them an appealing option, which increases what they’re spending,” he says. For Tip Top’s 10 high-proof, non-carbonated ready-to-pours, “it was really about positioning our brand as canned cocktails that come from the bar and speak the language of those who spend time in great cocktail bars,” Cohen says. This led to a strong focus on loyalty to traditional recipes in an espresso martini, Boulevardier, jungle bird, Bee’s Knees, margarita, daiquiri, gin martini, Manhattan, Negroni, and Old Fashioned. “RTDs definitely save a lot of time for execution of service,” says Sam Penton, director of bars at Rosewood Miramar Beach in Montecito, California. “That improves the guest experience, and elevates their mood and our ability to deliver hospitality from the very beginning.” Rosewood’s six RTDs fit in by the beach, on a patio or terrace, or poolside with an RTD featuring gin, honey, passionfruit, pineapple, and lemon; an almost-Aperol Spritz with strawberry, wine, and orange; and a mostly-Margarita mixing tequila, coconut water, honey, habanero, tahini, and lime. “When an RTD comes to the table, if you have elevated ingredients and packaging, whether it’s a can, a bottle, [or] large format, it looks nice and it’s a great talking point for the guests; it’s interactive and fun,” says Goldfarb. “It’s going to be a higher price point, but you’re taking away all that service labor so customers pay a little more. [So] if you price your margins properly, it’s going to save you in a variety of ways.” Fresh in-season ingredients, clarified juices, and just-made cocktail-quality spirits comprise Due West’s RTDs like the Tepache (fermented pineapple, spices, tequila), the brand’s play on a Collins with gin, local red bitters, blood orange, Chinese five spice tea, and vermouth, and F S R M AG A Z I N E .CO M

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the Apache Highball with vodka, calamansi juice, white tea, and honey. “If you can’t drink it right out of the can, we shouldn’t be selling it in the can,” explains Goldfarb, who adds that because Due West does everything inhouse including recipes, carbonation, artwork, and canning, staff are trained to educate guests on RTDs, which not only drives purchases, but immediately shows the time, effort, and care put into the canned cocktails. “If someone wants to not drink alcohol and they’re sticking with water, I’d much rather they buy eight to 10 RTDs that we’ve curated as minutely as our menu,” explains Ryan Pernice, owner/ operator at Roswell, Georgia’s RO Hospitality (Table & Main, Osteria Mattone, and Casa Robles). RO Hospitality went out of its way to present compelling options to welcome every guest, especially those who

OPERATORS, TAKE NOTE: WHILE THERE’S NO DOUBT THE RTD DEMAND FROM CONSUMERS IS GROWING, THEY’RE LOOKING FOR ELITE QUALITY OFFERED ONLY BY THE BEST CANNED BRANDS.

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aren’t drinking alcohol, which Pernice says “is certainly a widening category these days.” That means top-of-the-line Negroni and Old Fashioned RTDs, since classic Old Fashioneds are the restaurant’s highest-selling cocktail. “So it’s not like we’re trying to convince consumers to drink something they’ve never heard of, and it’s approachable,” he explains. Through the RTD formulation process at Greenbar, Khosrovian discovered the quality threshold for nonalcoholic cocktails was higher than traditional. “And because we focus on balance, quality, depth, and structure of a cocktail that feels real to customers who drink alcoholic ones … we sell more RTDs because ours stand out better compared to the competition,” he says. “Your profitability is quite enhanced because you’re getting a professionally made RTD out to customers quickly with little restaurant space used and

the potential for a second or third cocktail sold,” Khosrovian explains. “One or three RTDs, consumers can drive away without any worries, so the potential to make customers happy and have them make you happy are magnified … they’re like, ‘I’ll have a treat and I’m willing to pay more money for it.’” Greenbar’s organic, clean-ingredient RTDs needed “palate memory” and “luxury quality” that felt like imbibing at the best cocktail scene, and at a reasonable price point—around $20 to $22. Consumers had to experience the same senses as freshly made cocktails, so Greenbar built on black, smoke, and rooibos teas to “provide additional structure to make our RTDs feel more like real cocktails,” Khosrovian says. And the as-real-as-possible cocktail formulas continued by boiling alcohol out of gin and rum to “still capture the smell and taste.” It’s why Greenbar’s RTD gin and tonic is a top seller—“because it smells and tastes frighteningly close to a real gin and tonic since we make it with real gin,” explains Khosrovian. When integrating RTDs into your operations, Pernice provides steps to success: consider your concept and what’s highest selling or popular to figure out the RTD beverage best fit. They’re delicious, as easy as serving a beer, take minimal training, and “streamline your process while making a craft beverage offering a lot easier,” he adds. But even if it’s a trusted spirit, perform a taste-test to ensure a match on your restaurant’s quality standards, says Cohen, because “creating these RTD formulas and putting them in a can doesn’t always translate in the ways you expect … and many established spirits brands aren’t doing them well.” While there’s no doubt the RTD demand from consumers is growing, they’re looking for elite quality offered only by the best canned brands, Khosrovian adds. “The only reason to drink canned cocktails is for the journey, so if the journey is bumpy and not beautiful, there’s no point,” he says. “The experience has to be exquisite or it’s not worth it for any amount of money.” F S R M AG A Z I N E .CO M

12/18/23 11:06 AM

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MARKETING LEADER CAI PALMITER IS HELPING JINYA RAMEN BAR REACH NEW HEIGHTS OF SUCCESS AND NAME RECOGNITION AS IT EXPANDS TO NEW MARKETS.

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BREAKOUT BRAND OF THE YEAR

JINYA’s

Meteoric Inside the high points and growing pains of scaling an emerging NextGen Casual brand to 60 locations and beyond and becoming "the fastest-growing ramen concept in the country."

Rise

BY CALLIE EVERGREEN

CAI PALMITER’S

JINYA HOLDINGS

journey to JINYA began several years prior to actually joining the company; she had just moved to downtown Los Angeles when she discovered the restaurant concept that places ramen at the center of the plate (or bowl, in this case). And this isn’t your 25-cent college-dorm ramen. JINYA’s kind of ramen has six signature broths, prepared with FIJI Water (because it’s 99.9 percent free from impurities) and whole pork bones that slowly simmer to perfection within 20 hours. The massive soba noodles are handmade from scratch and then specially aged before cooking and serving. Chicken and vegetables have just the right amount of bonito, dashi, miso, kombu, and other classic Japanese ingredients. A

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BRE A KO U T BR A ND

24 more stores opening in 2024, despite industry-wide construction delays and hiccups in new stores receiving liquor licenses. Because authenticity is at the heart of JINYA, importing top-notch ingredients from Japan has always been a priority, even when supply chain issues have arisen. Despite the challenge, the brand’s commitment to quality has always remained strong, she says. “The next 50 going to 100 is always the painful part. It seems like that’s the

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hardest hump, crossing to 100 units,” Palmiter says. To give some context to the brand’s meteoric rise in recent years, let’s take a look at the numbers. JINYA ended 2019 with 36 locations and $88 million in systemwide sales. Now, that’s nearly doubled; as of press time, the company projected $170 million in systemwide sales by year-end 2023. Systemwide AUV has reached $2.85 million, with the top one-third earning $4 million,

“ THE NEXT 50

GOING TO 100 IS ALWAYS THE PAINFUL PART. IT SEEMS LIKE THAT’S THE HARDEST HUMP, CROSSING TO 100 UNITS.”

FSR previously reported. “Over the next decade we have hopes to quadruple our size and expand into several new markets, both across the country and internationally,” says founder and CEO Tomo Takahashi, who initially started the concept in Japan before bringing JINYA stateside to Hollywood, California, in 2010. His father was a successful owner of an Izakaya-style eatery called Jinya in Japan, which was renowned for its trio

of values: delicious food at reasonable prices that’s accessible to all. Named for a Samurai soldier known for their community ties, “JINYA” was the perfect name for Takahashi to carry forward when he moved to California to continue his family’s legacy and vision. “I set out to create authentic recipes that I could share with customers here in America—focusing on deep, rich flavors of broth which is simmered inhouse for over 20 hours, authentic noodles, and ingredients sourced directly

JINYA HOLDINGS (2)

“Three months into being in LA, I thought of it as an emerging brand at the time. It got me curious, because if they’ve been in the business for 12 years and still haven’t sustained the market, that was a challenge I wanted to take on,” she says. When Palmiter said yes to becoming JINYA’s vice president of marketing in October 2022, the upscale ramen concept had 45 locations. In just a year, the emerging brand has grown to 60 units with an impressive future pipeline of

F S R M AG A Z I N E .CO M

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BRE A KO U T BR A ND from Japan,” Takahashi says. And from tender pork chasu to a perfectly cooked and seasoned poached egg to fresh garlic, JINYA’s offerings indeed elevate ramen to the next level. “Providing tradition and innovation is something JINYA aims to do flawlessly, offering staple classics like tonkotsu ramen, and creating new specials throughout the year to excite guests and keep the menu fresh," he adds. "Guests in the U.S. have welcomed our traditions with open arms and have helped us become the fastest-growing ramen concept in the country."

Industry-leading culinary innovation and value Kazuya (Kazu) Takebe began cooking for his siblings at 12 years old before becoming a professional sushi chef in Nagoya, Japan. Now vice president and corporate executive chef of JINYA Holdings, Takebe wants to keep “the Japanese tradition at the heart of all of our dishes, while updating them or complementing them with an American style," he says. "We also offer traditional sushi, Yakitori skewers, and Japanese tapas at our Robata JINYA restaurant"—the brand's izakaya-style spinoff concept. When it comes to culinary innovation, Takebe describes the process as “very collaborative,” which deeply involves Takahashi. “We’ll both bring ideas to the table, and then I test recipes and we’ll taste several versions together. Eventually, we land on a great product that we’re both proud to serve,” he says. Staying in tune with current trends and incorporating those into traditional dishes has been crucial to JINYA’s success, he adds. “Creating beautiful dishes that look as appealing as they taste is another focus of ours that we feel has added to our brand’s appeal.” For Palmiter, the dedication from both Takebe and Takahashi to constantly be innovating and trying new recipes to delight guests is part of

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BRE A KO U T BR A ND what makes JINYA a standout brand in a competitive industry. “We always want to improve our craft, and incorporate a lot of Japanese culture,” she says. For example, every quarter when Takahashi returns from an R&D trip to Japan, the team comes up with a new limited-time offering. “To take any shortcut would really be detrimental

“AT JINYA, WE KEEP

CHEF KAZUYA TAKEBE (LEFT) INCORPORATES JAPANESE TRADITION AT THE HEART OF EVERY DISH AT JINYA. FOUNDER AND CEO TOMO TAKAHASHI (RIGHT) ENVISIONS EXPANDING INTO SEVERAL NEW MARKETS ACROSS THE COUNTRY AND INTERNATIONALLY, WITH THE GOAL TO QUICKLY QUADRUPLE IN SIZE.

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JINYA HOLDINGS

A PHILOSOPHY OF KAIZEN—WHICH IS THE PRACTICE OF CONTINUAL IMPROVEMENT. WE FEEL THAT APPLYING THIS OUTLOOK TO ALL ASPECTS OF OUR BUSINESS HAS DRASTICALLY CHANGED THE FRONTIER OF OUR FUTURE, AND ALLOWS US TO GROW AT A STEADY PACE.”

to the quality of our ingredients and quality of our food, so that’s one thing we always keep in mind,” she adds. “At JINYA, we keep a philosophy of Kaizen—which is the practice of continual improvement,” Takahashi says. “We feel that applying this outlook to all aspects of our business has drastically changed the frontier of our future, and allows us to grow at a steady pace.” That same principle applies to the other brands under the JINYA Holdings umbrella, including Robata JINYA, which is based on the robatayaki service style passed down from generations and slow, charcoal-grilled skewered meats and veggies; and LBD Japanese

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BRE A KO U T BR A ND Bar & Lounge, a trendy outdoor bar located next to JINYA Ramen Bar in Honolulu; and Saijo, which focuses on hand-rolled dishes like sushi. LBD also offers a variety of Japanese alcoholic beverages and signature cocktails, like the Frozen Spicy Toki with Japanese Whisky, St. Elizabeth Allspice Dram, ginger syrup, passionfruit syrup, grapefruit juice, and lime juice; and the

“CREATING BEAUTIFUL

DISHES THAT LOOK AS APPEALING AS THEY TASTE IS ANOTHER FOCUS OF OURS THAT WE FEEL HAS ADDED TO OUR BRAND’S APPEAL.”

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THE QUICKLY RISING CONCEPT CENTERS AROUND BRINGING UPSCALE JAPANESE RAMEN CULTURE TO THE U.S.

pancy of 200 people. The typical JINYA can host 50 to 60, keeping in style with the typical nook-and-cranny Japanese ramen bar. “But there’s a need and request for bigger locations,” Palmiter notes. “Currently, full-service restaurants are having a difficult time in the United States, with the news of Michelin-star restaurants closing due to the effects of inflation,” Takahashi explains. But JINYA's “price range is affordable for families. A bowl of ramen is hearty enough to fill your stomach, so I think we’re a restaurant that will satisfy customers even at a lower price point.”

Partnerships are paramount From teaming up with HBO Max for a “Tokyo Vice” promotion to partnering with NASCAR and No. 5 Hendricks Chevrolet Camaro driver Kyle Miyata Larson, JINYA also believes in the power of partnerships to reach new fan bases, including younger customers. “We hope that our food speaks for itself, and that our authentic flavors and passion for our product is enticing to any guest,” Takahashi says. “Our restaurants are lively and beautiful, so we hope to create an environment that

JINYA HOLDINGS (3)

Lelelele Sour with Akashi Japanese Whiskey blend, Disaronno Originale, pineapple juice, and cinnamon syrup. JINYA’s other expanding fast-casual spinoff brand, bushi by Jinya, specializes in ramen and karaage (Japanese fried chicken). Featuring chicken, tonkotsu, and vegan broth accompanied by three-day, dry-aged Mazesoba noodles, bushi also offers hand rolls with nori sourced straight from the Ariake Sea in Japan. Then there’s the build-your-own JINYA Ramen Express, which offers the brand’s signature customizable diverse selection of broths, noodles, proteins, sauces, and toppings along an ordering line. “At first, there was some brokenhearted thinking and so many challenges and barriers, but now, it’s all coming together—all his (Takahashi’s) visions of bringing Japanese ramen culture to the Western palate—it’s paying off,” Palmiter says. A JINYA Ramen Bar in North Carolina opened recently in Charlotte’s South Park, which is the brand’s biggest location to date with a max occu-

F S R M AG A Z I N E .CO M

12/18/23 11:23 AM

BRE A KO U T BR A ND draws people in, as well as offering a delicious and comforting meal.” Palmiter has played a key role in bringing JINYA’s brand awareness to a new level as it expands across the U.S. and Canada. In the past, the concept has struggled with some people thinking JINYA was targeting an Asianmajority audience, when it’s actually aiming for the greater Western population. It was that exact challenge that initially attracted Palmiter to the role, in fact. “I knew already what we were going to do and how we were going to approach it leading to 2023,” she says. Part of her marketing strategy was getting a foot in the door at NASCAR. “Everyone was looking at me like, ‘you’re crazy,’ but it does make sense—what better way to introduce your brand [to

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Americans] than to partner with the great American race?” That particular strategy also came from looking at a specific statistic: 78 percent of NASCAR fans are loyal to the sponsor of their favorite driver. In fact, NASCAR ranks No. 1 in fan loyalty to sponsors, beating out the NHL, NBA, MLB, and NFL, according to independent research conducted by MarketCast. As far as why she and the team chose to team up with Larson, Palmiter says his dedication to constantly improving his craft reminded her of Takahashi, as well as his excellence in his field (or driving lane). The choice has already paid off; JINYA's parternship with Larson has resulted in a reach of nearly 148 million UMVs (unique monthly visitors). Other significant partnerships in the past couple years include Olo; Hyperlocology; software program Placer.ai, which aids in real estate selection by identifying areas with JINYA’s core customer base; and Impossible Foods. In November, JINYA offered customers a free order of vegan tacos on World Vegan Day in partnership with Impossible Foods with the purchase of any plantbased ramen or rice bowl. Adding vegan options has increased sales and resulted in additional partnership opportunities, Palmiter says. Then there was DoorDash’s impact on the brand. The partnership with the third-party delivery platform helped

increase revenue by $3.1 million year over year, a jump of 57 percent. Doordash even highlighted JINYA in the company’s Q2 business review, Palmiter says. Looking at JINYA’s franchising growth strategy, “we’re sticking to partnering with the right people,” Palmiter notes. “Tomo doesn't like the word franchisee, because it leads to the connotation of a chain. People think once you’re a chain, you take a shortcut when it comes to the quality of your food and restaurant and ingredients.” From refining operating systems and its loyalty program to continuous menu innovation, JINYA is poised for future growth and success as it aims to give guests the best experience possible. “Growing pains we’ve been experiencing (include) supply chain and getting to the next location, opening it up—that’s always the challenge. And right now, there’s high requests and demand in the Midwest for us—Chicago, Michigan; people requesting for us to open there. You wouldn’t believe the messages we get almost daily,” Palmiter says. The first location in New Jersey will open fall of 2024, which will be owned and operated by large Applebee’s franchisee group Doherty Enterprises, who will also develop the rest of the Tri-state area. Plus, a partnership with one of the biggest Buffalo Wild Wings operators will bring JINYA to the Midwest in the near future. “It’s just how eager each partner is to follow through and deliver,” she adds. “It’s just a matter of how quick they respond to the market and if they’re really able to sustain that momentum.” Future goals include hitting the 100unit benchmark, expanding internationally, developing a new brand (details to come), and perhaps someday bringing Takahashi’s dream of opening a Japanese bakery to fruition. “This year has been monumental for us,” Takahashi adds.”It feels like 2024 is our year to really showcase all we’ve accomplished so far, and are setting out to accomplish in the year to come.

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12/18/23 11:18 AM

1:30:36

Your Take BY JUDD FRUIA

From Farm to Fork How to use the power of partnerships to transform hospitality.

FB SOCIETY (2)

IN THE EXCITING WORLD of hospitality, creating a thriving restaurant requires more than just a great menu. Guests want elevated ambiance, imaginative menus, and unforgettable service. The stakes are high, and to deliver a truly unique experience, it takes a team to bring the very best to the table each time. From my many years in the hospitality business, I’ve learned one of the secret ingredients to success is strong partnerships with vendors. By collaborating with local farmers, ranchers, hatcheries, fisheries, beekeepers, microgreens growers, and even bourbon distilleries, we’ve crafted a farm-to-fork program that sets us apart from other brands. So, why are partnerships so essential for long-term success?

JUDD FRUIA

our dishes, they appreciate the attention duced Steven’s honey to our menu, and Unparalleled uniqueness to detail and the dedication to sourc- the response was incredible—guests Strong vendor partnerships allow us to ing the finest ingredients. Our focus loved the unique flavors and wanted to infuse our menus with items that are on local partnerships also allows us to buy it directly. This newfound collabointeresting and out of the ordinary. By craft a more diverse and inclusive menu, ration led to Steven’s business flourishincorporating the freshest, high-qual- catering to various tastes and dietary ing, expanding to multiple apiaries. We ity ingredients from local producers, we preferences, ensuring no guest leaves continue to proudly serve Ross’ Rowdy offer our guests a culinary experience unsatisfied. Bees honey, showcasing the power of like no other concept. Each dish on our At Haywire and The Ranch, we’ve strong vendor partnerships in elevatmenu becomes a testament to the pas- always featured local honey on our char- ing our culinary offerings and supportsion and dedication of our partners, cuterie boards, but sourcing it through a ing local businesses. and that unique touch creates a lasting third-party vendor limited our connecimpression on our guests. tion with the producer. That changed A story behind every dish In addition, this dynamic network of when our concept chef, Skyler Gauth- Supporting local vendors benefits our vendor partnerships translates into ele- ier, sought out a small, local apiary and restaurant and enables us to stay rooted vated guest satisfaction. When guests found Steven Ross, the owner of Ross’ in the community, creating a strong taste the freshness and uniqueness of Rowdy Bees in North Texas. We intro- bond with the people behind the prodF S R M AG A Z I N E .CO M

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PERSONAL CONNECTIONS CAN LEAVE LASTING IMPRESSIONS FOR CONSUMERS, TURNING ORDINARY DINNERS INTO CHERISHED MOMENTS AND MEMORIES.

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12/18/23 11:27 AM

Your Take

FB SOCIETY

“By immersing our team in the stories behind each ingredient and vendor, we can share these stories with our guests, transforming their meals into a captivating journey of flavors and experiences.“

ucts we serve. Our partnerships go beyond merely purchasing supplies; we invest in getting to know our vendors personally, understanding their stories, and fostering mutual respect. Two years ago, a couple approached us and introduced themselves. Recently retired from their careers in education, they had embarked on a new venture— a local lamb farm. Intrigued by the prospect of working with them, we gladly accepted their offer for a tasting. The experience was exceptional, and we saw the potential of this unique partnership to provide our guests with an incredible protein sourced exclusively for our menu. Collaborating with Lamb Tex has been a game-changer. They tailor their lamb-raising practices to suit our specific needs, ensuring a perfect flavor profile that complements our culinary vision. This exclusive partnership not only elevates the quality of our dishes but also allows us to support a small, local business. It aligns perfectly with our values,

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as we are passionate about establishing direct relationships with farmers and showcasing the fruits of their labor on our menu. The success of this collaboration exemplifies the beauty of strong vendor partnerships, enriching both our restaurant and the local Lamb farm, all while delighting our guests with an exceptional dining experience. Strong vendor partnerships enable us to go beyond the standard dining experience. By immersing our team in the stories behind each ingredient and vendor, we can share these stories with our guests, transforming their meals into a captivating journey of flavors and experiences. Such personal connections leave a lasting impression, turning ordinary dinners into cherished memories.

culinary excellence. As we continue to expand, this identity serves as a beacon for attracting like-minded guests and team members who resonate with our ethos. Building strong vendor partnerships gives our team a shared sense of purpose. We understand that our success goes beyond just our restaurant; it extends to the producers, farmers, and artisans we collaborate with. This sense of purpose fosters a positive and motivated team environment, with everyone striving to uphold the values that underpin our restaurant’s success. At The Ranch in Las Colinas, the annual “Farm to Fork” event is much more than just a trade show for food vendors; it celebrates the community’s rich culinary heritage. The event introduces guests and team members to the people behind the products and provides an opportunity for vendors to showcase their offerings directly to the public. Beyond that, the evening culminates as vendors and their families are invited to a special dinner to celebrate our gratitude and appreciation for them, fostering a sense of camaraderie and shared success. In the fiercely competitive hospitality industry, strong vendor partnerships are the lifeblood of a thriving restaurant. By collaborating with local farmers, ranchers, growers, and artisans, we bring something extraordinary to our tables, creating an unforgettable dining experience for our guests. The relationships we forge with our partners go beyond business transactions; they nurture a sense of community, elevate guest satisfaction, and create a lasting impact on the local economy. As we continue to grow, our commitment to vendor partnerships will remain unwavering, ensuring that our culinary journey remains unique, inspiring, and deeply satisfying for all those who grace our tables.

A sense of purpose Judd Fruia joined FB Society 13 years Our commitment to local partnerships ago and serves as VP of operations has become fundamental to our brand for The Ranch at Las Colinas and Hayidentity. It showcases our values of com- wire, where he leads a team in delivering munity support, sustainability, and exceptional hospitality experiences. F S R M AG A Z I N E .CO M

12/18/23 11:27 AM

On the Rise BY SATYNE DONER

Evolving for an Ever-Changing World

SUVICHE HOSPITALITY GROUP

Through technology upgrades and paying homage to legacy, SuViche Hospitality Group is ushering in a new era for an Argentinian-inspired Miami eatery.

HECTOR ROLOTTI left the Argentine province of Córdoba in 1990 to begin a culinary lifetime that would far surpass his sudden death in 2014. His Argentinian-inspired bistro, FOUNDER: Novecento, continues to thrive Hector Rolotti throughout South Florida with (now owned the same neighborly values he by SuViche Hospitality breathed into the company at Group) its inception. Novecento was born out of HQ: Miami “We’ve been careful in this process, because an ice cream shop in SoHo, New CATEGORY: York, in 1991. Influenced by the Argentinian a brand with such a history is delicate.” movie “Novecento” by Bernardo UNITS: 4 Bertolucci, Rolotti created a space for people to gather for Sunday dinner, a business luncheon, a date night, handmade empanadas, gnocchi, and SuViche Hospitality Group was or a soccer match with friends. wines imported from Argentina. launched in 2010 by brothers Aliosha Known for its premium steaks, The restaurant also boasts a large and Andrei Stern, who grew the concept Argentinian flair, pasta dishes, and farm- brunch menu, with bubbly cocktail lists from a 10-seat restaurant to three confresh ingredients, Novecento outgrew its featuring mimosas and bottomless san- cepts in under a decade: SuViche, ChiFa, SoHo roots and branched out interna- grias. Breakfast staples include the cho- and Novecento. tionally: Canitas, Argentina; Punta Del rizo scramble, salmon toast, and the CEO Aliosha Stern was careful to Este, Uruguay; and Córdoba, Argentina. Novecento benedict. keep the original vision of Novecento The crux of Novecento’s personality After becoming a staple in South Flor- intact, visiting Buenos Aires to deepen as a brand is bringing the joy of Rolotti’s ida’s bistro scene for 19 years, Rolotti’s his relationship with the brand’s essence. childhood in Argentina to the U.S. and death rocked the community. While His goal was to carefully revitalize the beyond; it was not long before Novecento his legacy lives on through Novecento’s concept for an ever-changing world. came to Miami Beach in 2002, eventu- iconic Argentinian influence, the torch “Novecento has adapted and evolved ally nestling into Brickell, Key Biscayne, was passed to SuViche Hospitality Group through the decades, but the mission has Doral, and Aventura. Guests enjoyed the in 2018 through a successful acquisition. never changed,” Stern says. “It is a famF S R M AG A Z I N E .CO M

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TWO NOVECENTO LOCATIONS HAVE RECENTLY OPENED IN MIAMI, INCLUDING TWO NON-TRADITIONAL LOCATIONS AND HARDROCK STADIUM.

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SUVICHE HOSPITALITY GROUP (2)

On the Rise

KNOWN FOR ITS PREMIUM STEAKS, ARGENTINIAN FLAIR, PASTA DISHES, AND FARM-FRESH INGREDIENTS, NOVECENTO OUTGREW ITS SOHO ROOTS AND BRANCHED OUT INTERNATIONALLY TO CANITAS, ARGENTINA; PUNTA DEL ESTE, URUGUAY; AND CORDOBA, ARGENTINA.

ily-orientated Argentinian restaurant. But we took a 30-year-old brand knowing these are modern times we are living in with new expectations.” The South Florida-based hospitality group restructured everything locations opened in the Miami restaufrom design, menu, and service, zeroing rant scene, including two non-tradiin on smoothing backend operations and tional locations at LoanDepot Park introducing a “less is more” approach and HardRock Stadium. Stern has also with the help of advanced technology. overseen the renovation of the flagship According to Stern, supporting team Brickell and Aventura locations, inviting members’ day-to-day duties with tech- guests to rediscover the brand. nology creates happy guests. Moving away from the pandemic, Next, Stern asked himself how to rising inflation has put pressure on the transform the guest’s digital experience revitalization efforts, shares Stern. at Novecento through takeout, deliver“Construction has been a challenge, ies, and third-party partners. He imple- and it really changes your business mented a series of software systems that model,” Stern says. “You need to be crealigned with SuViche’s other brands, creative in the way you do business. It is difating a streamlined network across the ficult, but it is a part of the journey, and board at all restaurant locations. it has been fun for us.” “When the pandemic hit, we didn’t The newly reopened Brickell restauneed to make many adjustments from rant features a 6,481 square-foot dina technology aspect,” Stern adds. “We ing space, with an innovative temperause tech for everything: our chefs, our ture and humidity-controlled dry-aging front of house, and our back of house. facility as well as a “Chef’s Table” where This helps them execute a consistent guests can get a behind-the-scenes look experience.” at cooking processes. A speakeasy-style Since the acquisition, two Novecento bar was also revealed in late 2023.

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Both the Brickell and Aventura locations feature a mural of Lionel Messi, Inter Miami CF’s top soccer player. The canvas seeks to foster deeper relationships between Novecento and its community, and was hand-painted by local artist Alexander Mijares. Stern believes interior design and construction updates seek not to redefine Novecento’s legacy, but rather enhance it. Through décor accents, traditions, and menu changes, he hopes to pay homage to Novecento’s founders while modernizing the brand. Additionally, as Stern works to update Novecento’s menu and launch a new wine and bar program, supply chain complications have put operational systems to the test. For example, he has been wrestling with the trend of slimming down menus without impacting guests. His answer? Streamlining day-to-day operations with technology to battle the outward pressures and growing pains. “We’ve been careful in this process, because a brand with such a history is delicate,” Stern says. “We’ve taken our time in the past four or five years, learning about Novecento and doing guest surveys to know what is important to our customers.” Pushing Novecento into future generations and making sure it speaks to a wider audience continues to be at the forefront of Stern’s mind as he thinks about strategic growth. He speaks of plans to consolidate in 2025, while meeting the expectations of three decades’ worth of customers. As Miami continues to embark on what Stern calls a “renaissance of the food industry,” he hopes the healthy competition will usher Novecento to the next level in terms of guest experience and the brand’s reach on South Floridian culture. “We’re looking to grow Novecento in its specific niche and solidify ourselves as a leading hospitality group here in Miami,” Stern says. “Not only with our concepts, but differentiating ourselves by the impact we make on the people that we serve and the people that work with us.” F S R M AG A Z I N E .CO M

12/18/23 11:28 AM

Advertising Index Ajinomoto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . back cover 866-536-8008 | www.AjinomotoFoodservice.com Barilla . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 barillaFS.com/lasagne Boar’s Head . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 800-352-6277 | www.boarshead.com Frank’s Red Hot . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 800-322-7742 | McCormickForChefs.com/Franks

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Ghirardelli . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . inside front cover 888-402-6262 | ghirardelli.com/professional Hooters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 770-526-9649 | Hootersfranchise.com Hormel/Fontanini . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 fontanini.com J&J Snack . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 800-486-8533 ext. 6130 | www.Churros.com/ideas-guide Jayshree . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 352-429-1000 | www.jayshree.com

A WEEK

NorthAmerican Bancard . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29 866-481-4604 | www.NYNAB.com Progressive Commercial . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 888-806-9598 | www.ProgressiveCommercial.com Pryze App . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . inside back cover www.pryzeapp.com Red Gold . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 866-729-7187 | RedGoldFoodservice.com/FOH Robot Coupe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 800-824-1646 | www.robot-coupe.com Slade Gorton . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 800-225-1573 | www.sladegorton.com

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Vito Fryfilter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34 847-859-0398 | www.vitofryfilter.com

Advertising Inquiries Eugene Drezner

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edrezner@wtwhmedia.com | (919) 945-0705

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NATIONAL SALES DIRECTOR

NATIONAL SALES MANAGER

F S R M AG A Z I N E .CO M

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NATIONAL SALES MANAGER

FSRmagazine.com JA N UA R Y 2 0 24

12/21/23 10:24 AM

Behind the Scenes

AMY BARNETT

ROLE: VP of Marketing,

Loyalty and Digital Experience BRAND: Cracker Barrel Old Country Store UNIT COUNT: 661 HQ: Lebanon, TN FOUNDED: 1969

BY CALLIE EVERGREEN

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Creating Game-Changing Rewards Walk us through the evolution of Cracker Barrel’s recently launched rewards program. At the base of our program is a currencybased reward structure, where guests earn currency based on every dollar they spend, and then they get to use that in whatever way they choose to spend it. One of the guest dissatisfiers is that they earn these rewards and then they can’t use them. In developing this program, we took the time to make sure we removed those barriers. How did you integrate Dolly Parton to boost the campaign? If you’ve downloaded our app, what you notice is Dolly herself is on our bonus game board, and when you fulfill challenges, you get an opportunity to spin Dolly’s “Rockstar” album, and you earn rewards. All of that is bringing the brand to life, both in restaurant and retail, and delighting our guests in that fun and engaging way that a lot of programs don’t offer. A lot of those programs are transactional; you don’t know when you’re earning. This is a very transparent, authentic, easy-to-

use program that is available cross-channel. We wanted something to stand up and get noticed and recognized, and there’s nobody more than Dolly herself who can do that. What has the response been? The guest response has been incredible. We launched it with our employees first, [who] fully embraced the program. We made minor pivots—just some operational tweaks. The feedback we got from our employees mirrors what we’re hearing from our guests. Any early impacts on traffic or sales? We’re highly focused on generating long-term value and guest love, but yes, there are inherent natures of a rewards program that drives immediate traffic and sales. And we do know that with our currency-based structure, available in all channels, that we have levers to pull in our brand that we haven’t had before. The ability to recognize and reward customers at different segments at different times and giving them the right message will drive short-term traffic.

CRACKER BARREL (4)

When Cracker Barrel tapped its long-time celebrity partner Dolly Parton, the “Queen of Country Music” to be the face of the brand’s new loyalty program, “it was a marriage that felt right,” says Amy Barnett, vice president of marketing, loyalty, and digital experience for Cracker Barrel. “Dolly has this way of attracting guests of all backgrounds, of all ethnicities, of all ages, and it’s very similar to what we believe at Cracker Barrel—that everybody deserves a seat at our table.” Barnett shares insights on developing the unique rewards program and its differentiators with FSR.

F S R M AG A Z I N E .CO M

12/18/23 11:47 AM

ADOBE STOCK / STRATFORDPRODUCTIONS, CHRIS JOUBERT

Restaurant Equipment & Technology Old wisdom has noted that the restaurant industry was slow to adapt to certain technologies. The digitization of, well, everything was a slow and steady process playing out during the 2000s and 2010s. New equipment, technology, and digital solutions were rolled out fast and furious, all with the aim of helping restaurants become more efficient. F S R M AG A Z I N E .CO M

JA NUA RY/ 2024

42 ECOLAB 54 RESTAURANT TECHNOLOGIES 46 LOOMIS 48 DOOSAN ROBOTICS 50 DSA SIGNAGE 52 XENIAL JA N UA R Y 2 0 2 3