FSR May 2024

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THE BUSINESS OF BRUNCH

REVIVING SMALL TOWN FINE DINING

CHEF ASHLEIGH FLEMING IS TRANSFORMING A RURAL COMMUNITY’S CULINARY SCENE

A PREVIEW OF NRA SHOW MUST-SEES

RAISES THE BAR TAFFER’S TAVERN

BAR RESCUE STAR JON TAFFER IS CHANGING THE GAME WITH A REVAMPED LABOR STRATEGY AND CUTTING-EDGE TECH

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IT ALL STARTS WITH AN

POTATO SHAO MAI BITES

Chef Dennis Chan | Blue Bamboo Restaurant & Bar

IDAH O ® RUSSET POTATOES

30 Taffer’s Tavern is Raising the Bar

“Bar Rescue” star Jon Taffer is changing the casual-dining game with a revamped labor strategy and cutting-edge tech.

40 The National Restaurant Association Show Preview

A guide to the must-see sessions at the spring showcase from May 18-21, including a keynote from acclaimed chef José Andrés.

CHEFS & INGREDIENTS

13 Reviving Local Fine Dining

A Texas native, chef Ashleigh Fleming is helping to transform a small community’s culinary scene with Blue Jay Bistro after getting burnt out working as a country club chef.

18 The Business of Brunch

One of the biggest challenges in developing a successful brunch menu is striking the right balance between creativity, complexity, and replicability.

LIQUID INTELLIGENCE

25 Training for Exceptional Service

Offering learning opportunities and hands-on experiences are key to increasing your staff’s beverage knowledge, which translates into happier guests and boosted sales.

9 The Top 8 Menu Trends of 2024

A new report showcases the top creative culinary and cultural trends that are shaping the menus of tomorrow.

One illuminating stat: 77 percent of Gen Z diners and 70 percent of Baby Boomers are willing to pay more for dishes with locally sourced ingredients.

10 Craving More Tech

Consumers’ attitudes toward restaurant technology vary greatly by segment. In the full-service segment, diners are increasingly more open to using tech at the table to place orders and pay.

BACK OF HOUSE

59 Homestyle Hospitality

ON THE RISE Sunny Street Cafe is doubling down on growth and has plans to outpace legacy, all-day breakfast chains.

61 What NextGen Farmers Bring to the Table

YOUR TAKE With the current average age of farmers at 58, a new generation is forged to take over, and they’re bringing technology and education with them to modernize farms.

64 Eco-Centric Dining is Blooming

BEHIND THE SCENES Chef

Andrew Ayala of Le Jardinier is proving how culinary excellence and bold flavors don’t need to be at odds with sustainability; in fact, they can blend effortlessly together.

ALSO IN THIS ISSUE

4 Editor’s Welcome

63 Advertising Index

EDITORIAL

EDITORIAL DIRECTOR

Danny Klein dklein@wtwhmedia.com

FSR EDITOR

Callie Evergreen cevergreen@wtwhmedia.com

QSR EDITOR

Ben Coley bcoley@wtwhmedia.com

ASSOCIATE EDITOR

Sam Danley sdanley@wtwhmedia.com

CONTENT STUDIO

VICE PRESIDENT, CONTENT STUDIO

Peggy Carouthers pcarouthers@wtwhmedia.com

WRITER, CONTENT STUDIO

Ya’el McLoud ymcloud@wtwhmedia.com

WRITER, CONTENT STUDIO

Olivia Schuster oschuster@wtwhmedia.com

DESIGN

ART DIRECTOR

Erica Naftolowitz enaftolowitz@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

NATIONAL SALES MANAGER

Edward Richards 919-945-0714 erichards@wtwhmedia.com

CUSTOMER SERVICE REPRESENTATIVE

Tracy Doubts 919-945-0704 tdoubts@wtwhmedia.com

ADMINISTRATION

919-945-0704

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.

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Welcome

It’s Time for More

IT WILL NEVER STOP BEING COOL TO ME how so many folks in the restaurant industry share best practices with each other, as well as open up about pain points together. I’m so grateful to be part of a platform that uplifts and supports this special, one-of-a-kind community. With that being said (and I can’t believe it’s already time to announce this), after a successful first year, registration is now open for our second-ever NextGen Restaurant Summit / QSR Evolution conference, taking place in Atlanta from September 4-5! (One ticket gets you access to both events, hosted by WTWH Media.) Over 100 accomplished leaders from both sectors are set to share their expertise.

The NextGen Restaurant Summit, which is presented by FSR magazine, focuses on connecting emerging full-service restaurant brands shaping the industry’s future. Over those two days, you’ll hear from top NextGen Casual leaders like Black Bear Diner’s CEO Anita Adams and former Jimmy John’s CEO Gregg Majewski, now founder and CEO of Craveworthy Brands. Plus, learn from speakers at brands including Firebirds Wood Fired Grill, Another Broken Egg Cafe, FB Society, SPB Hospitality, JINYA, Smokey Bones, Bar Louie, bartaco, Snooze an A.M. Eatery, and many more.

You can dive into the NextGen Restaurant Summit agenda and learn more by visiting nextgenrestaurantsummit.com, where you can also register to attend.

On the QSR Evolution side (presented by our sister publication, QSR magazine), the opening keynote is The Restaurant Brands International president roundtable, including Tom Curtis (Burger King, U.S. & Canada), Mike Hancock (Firehouse Subs), Katerina Glyptis (Tim Hortons U.S.), and Jeff Klein (Popeyes Louisiana Kitchen).

To open the second day, keynote speaker Scott Murphy, chief brand officer of Inspire Brands, will take us inside the fastest-growing restaurant group in history, which includes Buffalo Wild Wings, Arby’s, Baskin Robbins, Dunkin’, Jimmy John’s, and SONIC Drive-In. Find out more at qsrevolutionconference.com.

Note: We maxxed out attendance last year, and though we’re moving to a larger venue—the Atlanta Marriott Marquis—we still have limited space, so you’ll want to register early to secure your spot.

I hope to see many of you in Atlanta this fall!

Callie Evergreen EDITOR

On the Cover

This month’s cover of Jon Taffer was shot by Vivien Killilea Best, a photographer originally from Zimbabwe who is now based in Los Angeles. Vivien specializes in celebrity portraiture and events, and she loves making people feel “seen” in her photography. To learn more about Vivien, visit vivienphotography.com or check her out on Instagram via @vivienkillilea and @midlandsconservancy cevergreen@wtwhmedia.com FSRmag @FSRmagazine

In the March 2024 combined issue of QSR and FSR, the name of Mable’s Smokehouse was misspelled in a photo caption in the sponsored article, “How a Family-Owned Restaurant Thrives in Brooklyn.” We apologize for the error.

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Serving up multi-sensory and unique boards that blend different cuisines together offers diners a new way of sharing that fosters a feeling of community.

The Top 8 Menu Trends of 2024

BY CALLIE EVERGREEN

These eight creative culinary and cultural trends are shaping the menus of tomorrow.

TODAY'S CHEFS ARE TASKED WITH serving more with less. Diners are increasingly craving memorable dining experiences, complete with savory meals, refreshing beverages, and engaging entertainment. Yet, fulfilling all these desires is made harder by rising ingredient costs,

labor shortages, and escalating operational expenses. This necessitates innovative approaches to produce standout dishes. Staying on top of current menu trends is crucial, but also a difficult task in a digital age where social media trends emerge and fade rapidly.

The culinary trends that have been emerging the past few years continue to gain traction and staying power. This year, Unilever Food Solutions (ufs)—a global leader in the professional food service industry—published its second-ever Future Menu Trends report, spotlighting eight of the most significant global culinary trends. These trends were thoroughly researched and confirmed through the insights of over 1,600 chefs across 21 countries. Those trends are:

1. Flavor shock

There's a craving for bold fusion, eclectic cooking styles, and an unrestricted approach to menu offerings. People are eager for chefs to break away from traditional culinary expectations and innovate.

2. Plant-Powered Protein

There is growing interest in exploring new culinary dishes centered on plant-rich proteins like beans, legumes, and vegetables. The focus is on expanding perspectives to honor the versatility and appeal of plant-based ingredients in captivating ways, going beyond the popular meat alternatives.

Craving More TECH

Consumers’ attitudes toward restaurant technology vary greatly by segment as well as by age group, according to this year’s new Restaurant Technology Landscape Report from the National Restaurant Association. For fullservice restaurants, here are some key findings and figures:

3. Local abundance

This is all about celebrating local produce and staying close to nature. Over three quarters (77 percent) of Gen Z diners and 70 percent of Baby Boomers are willing to pay more for dishes with locally sourced ingredients.

4. Low-waste Menus

Reducing waste is about maximizing the potential of ingredients and creating unique food stories that bring communities together. Research shows profitability is the main reason chefs embrace this trend, while 54 percent do so to be more sustainable.

5. Irresistible vegetables

Almost half of all chefs see this trend as a way to offer something new and different to diners, plus stand out from competitors. Consumers are looking for meals that provide both nutritional value and visual intrigue, and incorporating vegetables might just be the solution to meeting this demand.

6. Modernizing comfort food

The concept of comfort food is evolving from familiar dishes to

innovative recipes that showcase the chef's background and the local culture of the restaurant. By weaving in rich narratives and the chef's personal connection to their creations, guests are introduced to unique and fresh dining experiences that are both emotionally resonant and distinctively flavorful.

7. Feel-good Food

This year is centered around the concept of feeling good. The idea of "healthy options" is set for a makeover. By stepping out of conventional boundaries, chefs have the opportunity to create extraordinary and surprising meals that are nutrient-dense, visually appealing, and delicious.

8. The New Sharing

Good food brings people together, and diners are continuing to look for more ways to connect with others post-pandemic. That means presenting unique, playful, and multisensory dining experiences, like stunning boards that blend different cuisines. There's a chance to share meals in a way that sparks natural conversations and fosters a feeling of community.

65% of full-service diners say they’d likely use a computer tablet at the table to pay the check, while 60% would use it to place an order

62% would pay the check using contactless or mobile payment options, and 57% would use a digital wallet (e.g. Apple Pay, Samsung Pay, Google Wallet, PayPal, Venmo)

59% say they’d pull up a menu on their smartphone using a QR code, but fewer than half are comfortable using it to place an order (48%)

27% of full-service operators plan to devote resources to smartphone app development in 2024

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LocalReviving Fine Dining

BY CALLIE EVERGREEN

Chef Ashleigh Fleming is helping to transform a small community’s culinary scene with Blue Jay Bistro.

WHY IS A CULINARY INSTITUTE OF AMERICA CHEF from Houston, Texas, working at a fine-dining restaurant in a lakeside town in North Carolina with less than 600 people? For Ashleigh Fleming, it’s partly because she wanted to create an experience for people—both guests and employees—to walk in and feel like they truly matter, and to aid in revitalizing a small community that has long been underinvested in.

CHEFS & INGREDIENTS CHEF PROFILE

Part of the answer to that question also lies in her becoming frustrated as a country club chef, where she served in various establishments including the River Oaks Country Club and The Briar Club in Texas, the Congressional Country Club in Maryland, the Army Navy Country Club in Virginia, and The Carolina Club at UNC in Chapel Hill, North Carolina. “No matter how good of a chef you are, you’re required to still make chicken tenders, and I felt really restricted by having to do those,” Fleming admits. “So I felt really caged in clubs a lot.”

When she received an offer to assist in opening a restaurant in 2019 in Apex, North Carolina, she took it. They opened the week of Christmas—but as the unfortunately common story now goes, closed down on March 13, 2020. “It was one of the best experiences for me. And also one of the most awful," Fleming says. "Our owner was tremendously abusive towards us. My executive sous chef and I were working 95 hours the week of Christmas."

“It was the weirdest extremes, because we were both so happy—we’ve opened a restaurant, it was a dream, we did what we wanted to do—but it has been the most painful circumstance to get there,” she recalls. “It was this weird constant like, ‘I think I hate my life, but I think I like this; I don’t know.’

When that restaurant closed (much to the bittersweet relief of Fleming and her sous chef), she found herself feeling burnt out. After years of cooking, Fleming took a step back and decided to make it her hobby instead, and began selling tacos, enchiladas, and tamales out of her house during the pandemic to help pay her mortgage. “I was having so much fun, and I was like, ‘This is it; I want to do this, but I don’t want to do the rest of it. I don’t want to treat people poorly, if that’s what it means (to be a career chef),’” she says.

Fleming began looking for operations jobs to get her out of the kitchen, where she could apply some of her knowledge, but not have to be as immersed or

invested in the culinary side of things. While living in Durham, North Carolina, and commuting an hour to a gig in Greensboro, Fleming found a managerial job listing on LinkedIn for a new finedining restaurant called Blue Jay Bistro in Littleton, North Carolina—which was once a thriving town nearly 100 years ago. Like many small cities in America, it fell into a state of disrepair as residents grew older and moved away.

That all began to change about three years ago, when retired packaging executive and Littleton High School alum Ed Fitts and his wife, Deb Fitts, decided to start investing in the town’s revitalization. The couple opened Blue Jay Bistro in 2021 with the mission to bring high-quality dining and hospitality to the area, create more job opportunities,

CURRENT COOKING PLAYLIST: Miles Davis, Otis Redding, Aretha Franklin CHEF ASHLEIGH FLEMING BLUE

WHAT DINOSAUR WOULD YOU BE? Stegosaurus-I want a big floppy tail

COMFORT FOODS? Cheez-Its, Mac & Cheese

DREAM CHEF COLLAB: Daniel Boulud

UNDERAPPRECIATED VEGGIE? Carrots

FAVORITE SPICE: Tajin

ALTERNATIVE CAREER? Graphic designer

How Impossible Foods is shaping the evolution of plantbased offerings.

s the culinary industry evolves and consumer preferences shift towards more sustainable and health-conscious options, the integration of plant-based products into restaurant menus has become not just a trend, but a necessity.

Incorporating plant-based products into existing menus can be challenging for restaurant operators, but Impossible Foods, a leader in the meatfrom-plants industry, offers a range of innovative products that cater to this demand – from breakfast sausage patties to burgers, beef, and hot dogs. “Taste is our number one priority,” says J Michael Melton, head of culinary at Impossible Foods. “Impossible Foods is very deliberate in designing products that work in a lot of different cooking experiences and formats. It’s something that we focus on to make it easy for operators to integrate.”

Introducing plant-based options to a restaurant’s menu is a great way to attract new customers and re-engage current fans. In 2021, an IFIC Survey in

the U.S. found that 65 percent of respondents consumed plant-based alternatives, 20 percent consumed them at least weekly and 22 percent daily.

“We offer a plant-based pork and sausage that’s pre-seasoned and precooked,” Melton says. “This makes it adaptable for various dishes like breakfast sausage gravy, hash, or omelets. It also works great on english muffins and other buns. We aim to provide something that meets different needs and allows for further innovation. It’s precooked for establishments requiring that, yet its versatility allows for use in diverse dishes. It seamlessly integrates into how you want it to appear on your menu.”

Impossible Sausage is especially versatile and easy to include in any breakfast or brunch dish. It works great in a breakfast sandwich, biscuits and gravy, a breakfast scramble, or as a side with french toast.

“Choosing a restaurant can be tough when someone in a customer’s group has dietary restrictions or preferences,” Melton says. “Looking at our successful partners who have leaned into it, each understands that making sure restaurants offer something for everyone matters.”

Understanding one customer’s ‘veto vote’ on choosing an establishment to dine at is crucial. It’s vital to make sure operators avoid this and appeal to cur-

rent customers and potential future customers. Impossible Foods offers a solution to eliminate this and increase customer traffic by having an option for everyone.

If restaurants aren’t including meat from plants on a menu, operators are overlooking a significant market segment driven by Gen Z’s ethical, environmental, and health priorities. This oversight sidelines a substantial revenue opportunity, positioning a brand to be out of touch with the values of a socially conscious and health-aware generation that restaurants should be targeting.

By embracing plant-based dining options, restaurants can redefine the dining experience and stay ahead of evolving consumer trends. From classic burgers and hot dogs to innovative breakfast options, the possibilities are endless with Impossible meat from plants. Restaurants can leverage these products to create unique dishes and flex creative strategies to appeal to a wide range of customers, from traditional meat lovers to health-conscious individuals seeking alternatives that are better for the planet.

Incorporating Impossible Foods’

with and appeal to a younger demographic.

“We initially introduced it as an LTO to gauge consumer interest and brand reception,” Fischer says. “It proved to be incredibly popular, so much so that we’ve permanently added it to our menu, and has been a staple for almost three years now.”

Not only can operators appeal to a young consumer base, but another key advantage of Impossible Foods’ products is its lower environmental impact.

Impossible Foods conducts life cycle analysis to measure the environmental impact of its products, promoting a commitment to sustainability.

products into a menu allows for menu innovation and creativity. “Our products are intentionally designed to be as flexible as possible,” Melton says. “For instance, take our ground beef – you can use it in any way you would use traditional ground beef. Whether it’s on a flat top, open flame grill, in soups, sauces, meatballs, pizzas, or even as fillings for dishes like ravioli. Essentially, it’s a single ingredient that can be utilized across your menu in different applications. Plus, it takes on seasonings and aromatics beautifully, making it a joy to work with. It’s like having a new, versatile tool in your culinary toolbox.”

Johnny Rockets’ integration of Impossible Burgers into its menu was a game changer for reaching new customers. “Adding the Impossible Burger allowed us to draw in consumers with all types of meat preferences,” says Taylor Fischer, vice president of marketing for the fast-casual division at Fat Brands.

Noticing a growing interest among younger consumers in these kinds of options, Johnny Rockets, often seen as a legacy brand, introduced meat from plants as an effective way to connect

“We’ve engaged third-party experts to conduct life cycle analyses on our products, comparing our product to its animal-based counterpart, focusing on areas like land usage, greenhouse gas emissions, and water consumption,” Melton says. “Specifically, Impossible Sausage generates 71 percent less greenhouse gasses, and uses 41 percent less land area and 79 percent less water, compared to traditional pork sausage.” These products offer a better-forthe-planet alternative for eco-conscious consumers. According to McKinsey research, Gen Z and millennials are particularly interested in vegetarian, vegan, and conscious eating options, with 73 percent of Gen Z participants expressing concern about the environmental impact of food choices in a 2022 survey. Incorporating these plant-based options into menus allows restaurants to align with consumer values and promote a more sustainable food system.

Datassential predicts that plantbased items will be found on over 40 percent of restaurant menus by 2025.

As consumer preferences continue to evolve, the demand for plant-based dining options will only continue to grow.

Restaurants that embrace this shift and incorporate innovative meat from plants into their menus will not only attract new customers but also contribute to a more sustainable future.

To learn more, visit their website at www.impossiblefoods.com/sell-impossible

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and set an example for how to operate a restaurant that prioritizes employee wellbeing. Every employee who works more than thirty hours a week receives insurance benefits and a 401(k) plan, as well as holiday time off and a supportive and inclusive work culture.

Fleming had a large influence in driving that culture. Though she applied to be a general manager, the Fittses quickly realized she had the skillset to be their executive chef—but

sive way to do business. No one actually does that,” she recalls—but they proved they were up to the task, so she took the position. “Now, three and a half years in, I do have the operations job that I originally applied for (now managing director), and the executive chef job,” she adds.

Fleming also has the creative freedom to play around with the seasonally driven menu at Blue Jay Bistro, which is as much a reflection of her Texas

it took some convincing on their part. After hearing about Fleming’s trauma from past restaurant experiences, the recruiter told Fleming, “What if we told you that we would do everything the right way, we will treat people the right way, and you can have a huge hand in telling us what that means, because we’ve never had restaurants, so we don’t know.”

Fleming responded, “That’s fine, everybody says that. It’s a very expen-

BLUE

MISSION TO BRING HIGH-QUALITY DINING AND HOSPITALITY TO THE COMMUNITY, CREATE MORE JOB OPPORTUNITIES, AND SET AN EXAMPLE FOR HOW TO OPERATE A RESTAURANT THAT PRIORITIZES THE WELLBEING OF EMPLOYEES.

roots as it is a testament to the quality of ingredients from local farmers and purveyors. One of the dishes she’s most proud of creating is her twist on Oysters Rockefeller, which she calls Oysters Clara (named after her grandmother)—an hors d’oeuvre with fried Gulf oysters on a bed of collard green béchamel with hot sauce and bacon.

“I have a specific culinary style. All chefs do, and it’s difficult for me to not do that, because that’s who I am. I wanted to work at a restaurant that allowed me to be me, and so the menu does have a very distinct voice of me,” Fleming says.

“My grandmother, that’s her collard green recipe; it’s very different from

North Carolina collards, and chicken fried oysters is something I grew up with near the Gulf of Mexico,” she continues. “A lot of times in Texas, you’re eating fried oysters; it’s not uncommon because of how big they are. That was something for me that I wanted to bring out here. But we’re doing it with local collards, and it’s really important for me to continue to use my voice to partner with our community.”

The local community’s response to the initial restaurant opening was mixed, with some pushback from people who thought a fine-dining restaurant would only cater to the richer crowd who had houses on nearby Lake Gaston. But Fleming has worked hard to dispute that myth, and continues to highlight how Blue Jay Bistro is for everyone. “There were a lot of people that felt like, ‘Well, they’re coming to take over, and they’re not here to serve the whole community.’ And I think that’s still a common misconception. Halifax County is a real ‘haves’ and ‘have nots,’ and there’s quite a bit of different socioeconomic backgrounds that come together in one county here,” she says.

“My goal has always been and will continue to be that I don’t care where you come from, I don’t care what you look like when you walk in the door, you should be treated the same. And I think that that’s evident when you look around at our guests and we look around at what’s going on in the dining room,” Fleming says.

In addition to the restaurant, the Fittses have helped develop Littleton Academy, Lakeland Cultural Arts Center, the Ed Fitts Amphitheater, Daphne’s Coffee Shop, and the recently opened Main Street Mercantile. They are also working on a brewery called Timber Waters that will be located across the street from Blue Jay Bistro, which is slated to open in 2024.

“Our tagline is ‘escape the ordinary,’” Fleming adds. “Our servers may not have worked in fine dining, but we have the market on kindness cornered … it’s genuine.”

JAY BISTRO OPENED IN 2021 WITH THE

BLUE JAY BISTRO (2)

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The Business of Brunch

BY SAM DANLEY

From global flavors to eye-popping toppings, learn what’s brewing in the A.M. eatery segment.

AS THE POPULARITY OF BRUNCH continues to soar, so too does the demand for innovation on the morning menu. From savory items that blur dayparts to indulgent sweets with flashy toppings, restaurants are flexing their culinary chops to stand out in an increasingly crowded category.

For Hash Kitchen, menu development is all about complementing the brand’s “party place” atmosphere, complete with DJ booths, disco balls, and playful wall graphics. “When the DJ’s rocking, you want the menu to go with the vibe and the music,” says Joey Maggiore, Hash Kitchen co-founder. “That means big stacks of pancakes, crazy cocktails, and fun hashes with piles of leeks on top.”

The brunch chain has recently found success with braised meats that showcase Latin flavors. It’s been spicing up breakfast dishes with chipotle-braised chicken and Coca-Cola-braised pork. Chilebraised beef birria is also making its way into dishes across categories, from bao buns and frittatas to the brand’s aptly named “Best F#*%ing Breakfast Hash.”

Maggiore says the biggest challenge is striking the right balance between creativity, complexity, and replicability. Offerings need to be fun and exciting, but also executable within a 12-minute ticket time. That’s where simple, highmargin items off the griddle like pancakes and French toasts come into play. They’re attractive from a food cost perspective and easy for employees to prepare. All it takes is some “crazy stuff on top” to elevate the presentation and add an element of novelty.

Take the brand’s Banana Split Brioche French Toast: It features caramelized bananas, sweet mascarpone, mixed

HASH KITCHEN

berries, and salted caramel drizzle, all topped with an ice cream cone. Similarly, Hash Kitchen’s growing cocktail menu features eye-catching garnishes like cotton candy, color-changing glitter, and boba, with drinks served in creative containers like disco balls and roller skate cups.

“The banana French toast dish looks amazing when it comes to the table, but

the bar in the center of the dining room.

“It’s completely changed the atmosphere of our restaurants,” says cofounder and CEO Chris Milton. “We’ve taken over some second-gen restaurants where the bar is off to the side. They do well, but not nearly as well as the ones where it’s bar-forward.”

When it comes to the food, Toasted Yolk differentiates itself by prioritizing

because it’s such a huge component of our Monday through Thursday business,” Milton says. “People come to eat the first few times with us on the weekend. They’ll see the salad or the reuben sandwich go by, and then they’ll come try us during the week, so we end up getting a lot of repeat business from that.”

Snooze, an A.M. Eatery is showcasing its versatility through a “Weekday Eats” program that features classic breakfast items with smaller portions and prices to match. At the same time, it’s flexing its creativity by upping the ante on menu innovation geared toward the weekend brunch customer.

it’s so simple to assemble in the kitchen,” Maggiore says. “It’s the same with all of the different toppers we put on our cocktails. They’re easy for the bartender to make, but the presentation has that ‘wow’ factor.”

It’s no secret that alcohol is a big part of the brunch equation. High-margin drinks increase profitability by driving up check averages. That’s why The Toasted Yolk Cafe is emphasizing its boozy breakfast beverages in newer stores by placing

lunch alongside breakfast. “You can open a breakfast restaurant just about anywhere, and you’re going to be packed on Friday, Saturday, and Sunday, but the Monday through Thursday lunch component is everything,” Milton says. “We’ve got several $3 million-plus restaurants out there, and most of that is the weekday business.”

Lunch mixes around 50 percent during the week and 15 percent during the weekends. Some standout items include the classic reuben, the fried chicken sandwich with Korean barbecue sauce, and the Strawberry Fields salad with feta, candied pecans, and blackberry vinaigrette.

“I don’t think we’d be in business today if we didn’t have that salad,

“We’re starting to decipher between those two cohorts, which are really important to the overall Snooze experience and really important to our overall guest traffic,” says CMO Andrew Jaffe. “One of the things that we gleaned in our research was that for the weekday breakfast guest, it’s about having the right staples at the right value, and getting in and out efficiently.”

Weekend brunch offers more room for creativity and exploration. To that end, the company is taking a cue from Gen Z and incorporating more globally inspired dishes. Last year saw the introduction of Habanero Pork Belly Breakfast Fried Rice. The dish doubled sales expectations and surpassed long-time favorites to claim the top spot in the chain’s “Breakfast Riffs” category. It also bridged the menu into the lunch space. That’s something Jaffe says Snooze will continue leaning into going forward.

The company has found success with other items inspired by Asian cuisine, like the Crispy Garlic and Avocado Miso Rice Bowl and the Bountiful Buddha Bowl. It’s gearing up to test a breakfast ramen this summer.

“Gen Z is arguably the most diverse cohort of consumers that we’ve seen in a very long time, so for us, it’s really about upping the flavor experience and continuing to build around this multi-ethnic [menu] idea,” Jaffe says.

SNOOZE, A.M. EATERY / TOASTED YOLK

‘Newstalgia’ on the Menu:

Leveraging Comfort Food Trends to Captivate Consumers of All Ages

With 82 percent of consumers seeking comfort foods and Gen Z craving nostalgic flavors, Johnsonville shares strategies to elevate offerings and appeal to diners across generations.

The connection between food, memory, and emotion is undeniable, and comfort food is perhaps the best example of this. Everyone has a dish they rely on for comfort, where taste matters more than anything else. Whether it's pizza, burgers, or classic pasta dishes, customers depend on comfort foods to satisfy their cravings.

To deliver on customer expectations, it's crucial for operators to understand what consumers want from their comfort foods. According to Datassential, 71 percent of consumers rank taste as the most important factor, followed by affordability at 53 percent.

Johnsonville recognizes the impor-

tance of taste in comfort foods. "At Johnsonville, we are dedicated to staying at the forefront of industry trends," says Cole Hansen, corporate chef at Johnsonville. "Our talented culinary and research and development teams continuously experiment and refine our formulations, involving operators and consumers through focus groups and panels to gather valuable insights. We also stay informed by leveraging data from respected sources."

Johnsonville's diverse selection of specialty sausage flavors, like Queso, Jalapeno Cheddar, Andouille, and Mild Italian, allows for seamless integration into popular comfort cuisines.

"Our sausages effortlessly complement traditional American, Mexican, and Italian dishes, elevating everything from artisanal pizzas and juicy burgers to zesty tacos and comforting pasta dishes," Hansen says.

Tapping into the "newstalgia" trend, Johnsonville is passionate about introducing fresh twists to familiar recipes. Hansen shares an example: "Imagine a Cajun-inspired Mac & Cheese, featuring our distinctive Andouille Smoked Sausage nestled in tender cavatappi pasta, enveloped in a luscious, sharp Cheddar cheese sauce infused with aromatic Cajun spices."

Gen Z, known for craving bold flavors, presents an opportunity for Johnsonville to showcase its breakfast sausage offerings. "Our Andouille Sausage can add a delightful kick to a Cajun Breakfast Scramble or Spicy Burrito, while our all-natural Maple Sausage Breakfast Links appeal to Gen Z's desire for quality ingredients," Hansen says.

Looking forward, Johnsonville is excited to introduce innovative products like the 'Pizza Recipe Sausage Link' and 'Chipotle Cheddar Sausage Link'. "With pizza being identified as the top comfort food choice, our Pizza Recipe Sausage Link offers a fresh take on this beloved dish. And our Chipotle Cheddar Sausage adds a modern twist to traditional comfort foods with its spicy chipotle kick and creamy cheddar infusion," Hansen says.

By embracing comfort food trends and offering high-quality, flavorful sausages at an affordable price point, Johnsonville helps operators satisfy consumers' cravings for both taste and value. Hansen concludes, "As we continue to innovate, we remain dedicated to crafting sausages that not only satisfy cravings for comfort but also inspire culinary creativity and elevate the dining experience for our customers." ⦁

Step up your comfort food offerings with Johnsonville sausage at johnsonvillefoodservice.com.

JOHNSONVILLE

SIMPLY BETTER SAUSAGE

How do we know? Well, we’ve been doing it since 1945. But making quality sausage is not only what makes us the best. It’s through being the best partners to our customers by offering world-class support. From providing industry insights, menu inspiration, and kindness, we truly believe that success is something shared. It’s what’s made us America’s #1 sausage brand* year after year. For more information, visit JohnsonvilleFoodservice.com.

Family owned since 1945 • Proudly made in the USA

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TRENDS AND CREATIVE APPROACHES TO SPIRITS, WINE, AND BEER.

MENTIONED IN THIS STORY BAROLO GRILL

BERN’S STEAK HOUSE

THE LITTLE NELL

FIREBIRDS WOOD FIRE GRILL

Training for Exceptional Service

Liquid Intelligence

BY KRISTEN KUCHAR

Consistency and hands-on experience are key to increasing staff knowledge.

WHETHER IT’S A thoughtfully prepared Old Fashioned, a glass of Chianti, or a fresh, aromatic IPA, the best drink accompaniment can truly enhance a meal and the dining experience as a whole. The entire foun -

dation of this is a confident, knowledgeable server who has the ability to answer questions accurately, make recommendations based on a guest’s preferences or food choices, describe options in a vivid and clear language,

FIREBIRDS OFFERS ONLINE BEVERAGE TRAINING MODULES FOR FRONT-OFHOUSE STAFF AND FOR BAR MANAGERS TO LEARN ABOUT OFFERINGS, INCLUDING PAIRINGS AND THE STORIES BEHIND THE BEVERAGES. FIREBIRDS WOOD FIRED GRILL

and tell the story behind the glass. The end result can be returning customers, increased beverage sales, and, most importantly, a guest who has had a memorable experience.

Ryan Fletter, owner and wine director at Barolo Grill in Denver, says in order to properly train staff for exceptional beverage service, immersion is critical—especially with such an extensive, award-winning wine program. There is a

have beverage experience or are inter ested and want to learn more. He invests the time for each staff member to be properly prepared and doesn’t rush it.

“Building confidence is a really important thing,” he says. The goal is to inspire staff, which translates into inspiring guests.

Training is also key at Bern’s Steak House in Tampa, Florida, where all staff complete a one-year training program. In-house sommeliers and spirit experts

daily dialogue on beverages as well as a recap at the end of the night. The Barolo team samples wines and cocktails each day and attends tastings at other venues. Fletter invites guest speakers, vendors, and suppliers to share their knowledge. Staff beverage education is such a priority for Barolo Grill, the entire staff travels to Italy each year, visiting wineries and exploring various regions.

“Be prepared for what the guest is going to ask,” Fletter says, which can include questions about an ingredient or component, pronunciation, or about the region. It’s also about having the story to share with guests and painting a picture of the region or the winemaker to enhance and add value to the experience, and build a connection.

When hiring staff, Fletter advises operators to look for those who already

provide weekly courses and periodic quizzes and tastings, and the restau rant hosts guest speakers to help edu cate employees. The restaurant offers an educational reimbursement on courses and certifications that enhances employ ees’ skills.

“The knowledge and skill of beverage offerings by staff can better cater to cus tomers’ preferences in a variety of ways, which will ultimately provide them with a better dining experience,” says Kira Jefferson, Bern’s chief operations offi cer. “They can guide them to wines that will complement their meals and intro duce them to new flavors based on their preferences.”

At The Little Nell in Aspen, Colo rado, wine director and advanced som melier Chris Dunaway regularly presents a different glass of wine to staff, provid

online beverage training modules for front-of-house staff and for bar managers, including the Society of Wine Educators’ Hospitality Beverage Specialist Certificate (hbsc) program. The ultimate goal is for staff to create an extraordinary experience for guests, which i ncludes being knowledgeable about beverage offerings, what to pair with a meal, and the stories behind the beverages. “Product knowledge will not only create a rapport with our guests, but it also drives sales,” says Lisa Kozloff, vice president of beverage and special projects at Firebirds.

“No one has ever gone out of business by having too many well-trained and educated team members working for

them,” Kozloff says. Since liquor, wine, and beer knowledge is ever-expanding, Kozloff adds it’s important to constantly build upon the basic training of new employees. Kozloff suggests picking a specific wine, cocktail, or beer and making it your product focus for the week. Bring it to the shift line-up every day, talk about the product, and let the legal-aged staff try it. “Everyone loves a story, so if there is something that sets this product apart, then share it.”

The HBSC course dives into entrylevel beverage relevant content on wine, beer, spirits, sake, cider, perry, coffee, and tea, and covers service standards, sensory evaluation, tasting notes, and responsible alcohol service. Brandon Hood, marketing director at Society of Wine Educators, says it’s more important than ever for restaurant staff to be skilled in recommendations and serving guests.

“Consumers have access to more knowledge and information about the entire world of beverages. Engag -

ing with them successfully is a way to r etain their loyalty,” Hood says, also noting that training and staff education leads to increased beverage sales and happier guests.

Whether it’s a program like HBSC or bringing in an educator who can train the trainer, it’s important to invest in staff and give them the resources they need for improving beverage service, says Vanessa Brandenburg, general man ager at Society of Wine Educators. “Bev erage education is contagious when you discover a drink, beer, or wine from an unknown region, that’s very exciting and usually leads to the exploration of that particular region or style,” she adds.

In addition to numerous online and in-person courses related to beverage service, there is plenty of valuable infor mation available from hosting experts in the industry to speak, websites of cred ible organizations (such as the Brew ers Association), apps, books, maga zines and more. Along with education and training, a pivotal part of increas ing beverage knowledge and expertise is consistency and hands-on experience.

“Product knowledge will not only create a rapport with our guests, but it also drives sales.”

FIREBIRDS WOOD FIRED GRILL (2)

Taffer’s Tavern RAISING THE IS BAR

BAR RESCUE STAR JON TAFFER IS CHANGING THE CASUAL-DINING GAME WITH A REVAMPED LABOR STRATEGY AND A REDESIGNED KITCHEN WITH CUTTING-EDGE TECH AT HIS TAVERN FRANCHISE CONCEPT

Many people may know Jon Taffer as his larger-thanlife television persona, where he secretly spies on a bar’s operations before barging in with his “Bar Rescue” camera crew to yell at the owner about why their business is failing. He’s not afraid to get in peoples’ faces and tell them exactly where they’re going wrong, and has no qualms about exposing the employees who steal from the register right under operators’ noses. The ultimate goal is to help the establishment turn things around using some tough love. In a way, he screams because he cares—even if it’s the compilations of his “angriest moments” that earn him millions of views on YouTube.

BY CALLIE EVERGREEN

TAFFER’S TAVERN

But having a real-life conversation with him, one can’t help but notice how friendly and incredibly approachable the man actually is. “I’m Jon, by the way— Taffer is that guy up on TV,” he says.

He’s a staunch preacher of the value of full-service, sit-down restaurants, and a self-proclaimed “old bar and nightclub guy; I buy big into interactivity,” he says. “I believe people want to sit down and break bread together. I believe people love having coffee together and cocktails together and sharing a piece of cake together at the end of a nice meal.”

“So I bet on connectivity, and I bet on human interaction every time,” Taffer says.

Born and raised in a family of New York entrepreneurs, Taffer set out to make his own mark and relocated to

dining environment has drastically changed in the past decade. Though it’s not as overcrowded as other segments, “there’s a lot of tired brands out there, and a lot of buildings that have tired brands out there that need conversions,” says Taffer…and he wasn’t afraid to mention names (but I am).

But Taffer is someone who likes to go in and fix problems. “We wanted to create a model that was easily converted from another footprint.”

Enter: Taffer’s Tavern, his solution to the outdated, soon-to-expire restaurant model of the past. The emerging franchise, which has two locations in Alpharetta, Georgia, and Washington, D.C. (plus a quick-serve unit in Atlanta’s Mercedes-Benz Stadium), is created to be the quintessential pub atmosphere

“I BELIEVE PEOPLE WANT TO SIT DOWN AND BREAK BREAD TOGETHER. I BELIEVE PEOPLE LOVE HAVING COFFEE TOGETHER AND COCKTAILS TOGETHER AND SHARING A PIECE OF CAKE TOGETHER AT THE END OF A NICE MEAL. SO I BET ON CONNECTIVITY, AND I BET ON HUMAN INTERACTION EVERY TIME.”

Los Angeles, where he got his start in the bar business working at the infamous Troubadour nightclub in West Hollywood around 1978—which might be where his obsession with the turnaround game started. Staff theft was rife, and he was given full control of the bar within a year.

Taffer’s bar-forward focus on human connection also means he views the quick-service restaurant space “as one noisy world,” he says. “Half of those franchises that I’ve never heard of before are QSR franchises, serving every kind of food you can possibly imagine.” Yet at the same time, he recognizes how the full-service, casual-

that brings friends and strangers together over old-world food and signature cocktails.

When Taffer began conceptualizing the concept in 2018, he knew he wanted to find a different approach to labor. “I didn’t wake up one day and say, ‘let’s do a restaurant.’ Let’s go back in time six, seven years ago,” he says. “Unemployment was very low. As an industry we were struggling to find people. Today, unemployment is very low, we’re struggling to find people … for the past 25 years as an industry, we have had labor issues. It’s not a new thing.”

“I realized the typical casual model doesn’t work anymore—the days of

THE MENU AT TAFFER’S TAVERN FEATURES PUB CLASSICS LIKE JUICY CHICKEN WINGS AND TAVERN PRETZELS, BUT ALSO HAS CREATIVE SIGNATURE OPTIONS LIKE PORK BELLY SKEWERS (RIGHT) WHICH ARE SLOW-COOKED AND GLAZED WITH ASIAN BBQ SAUCE, SERVED OVER FRESH COLESLAW.

five or six people in the kitchen in a casual restaurant,” he continues, citing recruitment, training, and retention challenges. “And I'm realizing that wow, from beginning to end, there is an opportunity to redesign a kitchen; to start over again. And could we do that? Could we use food technologies like sous vide and great new cooking technologies from companies like Middleby and TurboChef and all of these new innovative and even robotic companies? Could we reinvent the kitchen?”

REINVENTING THE KITCHEN

You can’t find answers to things you don’t ask questions about. Taffer kept pushing and questioning—Could a restaurant have half as many staff, with 20 percent less time spent on training? He and his team went on a quest, searching for potential solutions at test kitchens around the country, where he tried different product types and learned about the latest updates in kitchen technology, until finally deciding on sous vide.

The low-temperature, long-time cooking method was invented by a French chef in 1974, and has been gaining popularity in recent years as operators seek solutions to lessen the labor load. Basically, food is vacuum sealed in a container (usually a plastic bag) and immersed in temperature-controlled water, where it’s evenly cooked from edge to center without overcooking. When a customer places an order, an employee can quickly and simply finish the dish.

The method provides unparalleled consistency quality across the menu, with no need for fryers or cumbersome exhaust hoods. Instead, convection ovens are used to reheat and finish menu items that were cooked sous vide by chefs at Cuisine Solutions, which uses computerized monitoring systems and precise temperatures and cooking times to ensure high quality.

“We said, ‘wow, okay, we might have changed the industry here,’” Taffer

says. The next step? Designing a concept that fits around the technique and menu. “We started with food development, we started with financial engineering and labor and training models, and then we moved up to the concept to support the economic model,” he says. “I think that makes us really unique in

“THE GREATEST LESSON I’VE EVER HAD FROM BAR RESCUE IS THAT IT DOESN’T HAVE TO TAKE THAT LONG. I WOULD CHALLENGE EVERY RESTAURANT COMPANY IN AMERICA TO TAKE WHATEVER PROCESS THEY HAVE … ACCELERATE IT BY JUST 10 PERCENT, AND WATCH WHAT HAPPENS.”

the way we developed it. We really engineered it from the bottom up, rather than from the top down, and bottom meaning the bottom line.”

A BAR IS A BAR, BUT A TAVERN HAS SOUL

Taffer and his team decided on a tavern concept because they wanted to provide an upscale dining experience in an approachable yet elegant environment with a great value proposition. Being approachable was a key element.

They didn’t want to alienate guests who may be turned off by fancier and pricier white tablecloth establishments, but they also needed to provide a high enough level of service and quality of food in a fun atmosphere that makes people want to become regulars.

“We really wanted somebody to be able to go out, spend $48, and get a $70 or $80 experience,” he says. “And we said ‘OK, what kind of brand envelope delivers that level of experience? We have the kitchen to deliver that quality level.’ And we backed into tavern.”

“When you look at the history of taverns, local taverns always had great food,” Taffer continues. “They always had staple foods and comfort foods. They weren’t trendy, but they were the kinds of things you could count on … I know senior executives who go to taverns for lunch because they love certain elements of the food.”

Let’s talk about the food at Taffer’s Tavern for a minute. You’ve got classic staples like juicy chicken wings, tavern pretzels elevated by spicy queso and Guinness mustard, and of course, America’s favorite—a tavern burger loaded with crispy bacon, crunchy onion rings, cheddar cheese, and Taffer’s signature honey bourbon BBQ sauce. A plethora of comfort foods get a new twist, like Taffer’s Chicken & Waffles with crispy chicken breast and a pearl sugar waffle tower, complete with a housemade orange bourbon syrup and paired with golden corn fritters.

Then there’s some more adventurous yet still hearty options like the TT Poutine: tater tots topped with shredded braised short rib, decadent mushroom béchamel sauce, and creamy cheese curds; and the Cheeseburger Mac, which deconstructs the sandwich and transforms it into a mac and cheese with savory ground beef, topped with crispy bacon, diced tomato, and chopped pickle.

Local taverns have also historically been great at connecting communities. “People from all different economic and diversified lifestyles could all go to that tavern. It was approach -

able by all,” Taffer says. And, taverns naturally have a bar and drinking environment, which remains at the forefront of Taffer’s Tavern with a variety of crafted cocktails. The Campfire, for example, features Taffer’s trademarked Browned Butter Rye Whiskey mixed with bitters and simple syrup, and the Bubble² has a blend of botanical gin with fresh citrus and subtle honey, served with an accompaniment of sparkling wine that adds even more layers and flavors to the beverage. “I’m Taffer. I’m the bar guy. I look at my peers on television who are all my friends— Gordon Ramsay, Robert Irvine, Guy Fieri— they’re all basically food guys. I’m really the only one, but they put me in a culinary space,” he says. “I’m the only guy in the culinary space who people say, ‘I want to taste his cocktails as much as his food.’ So I have a unique place as a brand, with this connectivity to cocktails and beverage programs, and I love it.”

And, luckily, Taffer’s Tavern has a nice ring to it—though that wasn’t the motivation or sole intention, he notes. “We like to say that a bar is a bar, but a tavern has soul. And that’s what we tried to create when we put Taffer’s Tavern together, when we really worked on the front-of-house.”

Taffer was very intentional about every design element that went into his concept. He wanted curated music and video programming that wasn’t just sports guys sitting behind desks. He also wanted to create an environment that was welcoming and friendly to all genders. He took all of his knowledge and past experiences over 40 years of being a consultant in the bar and nightlife industry to form something with potential to not only execute at a high level, but also to grow and scale to markets across the country.

As of press time, Taffer was just wrapping up shooting his 250th “Bar Rescue” episode. “The greatest lesson I’ve ever had from ‘Bar Rescue’ is that it doesn’t have to take that long,” Taffer says. “I would challenge every restaurant company in America to take whatever process they have, whether it’s an LTO process, a promotional or marketing or hiring process—accelerate it by just 10 percent, and watch what happens. Because I believe as an industry, we waste an awful lot of time on menu research, menu devel-

“WE LIKE TO SAY THAT A BAR IS A BAR, BUT A TAVERN HAS SOUL. AND THAT’S WHAT WE TRIED TO CREATE WHEN WE PUT TAFFER’S TAVERN TOGETHER, WHEN WE REALLY WORKED ON THE FRONT-OF-HOUSE.”

TAFFER’S TAVERN HAS THREE FRANCHISES IN DEVELOPMENT WITH ANOTHER 18 SOLD IN MULTIUNIT AGREEMENTS.

opment, menu testing. The months that we spend over-evaluating, over-testing, I believe is lost revenue.”

FRANCHISING DYNAMICS

For someone with such a big personality like Taffer, one might wonder why he decided to give up a level of control with his baby, AKA Taffer’s Tavern, by franchising it. But he doesn’t look at it that way. “I think that we have designed kitchen systems and such where we really have great control over the product; it's dropped on the plate. Honestly, it's really hard to screw it up,” he explains. “And then we

have a great support team, of course, to make certain that the teams are trained in each of the kitchens for each of the franchisees.”

And because of the concept’s lighter training burden, it allows franchise owners to hire people more for personality over specific cooking or serving experience. “I think where we sometimes blow it as an industry is because of the knowledge needed to work in our kitchen, it greatly limits the types of people that we can hire,” Taffer says. “Sometimes I can't find that dynamic leader who has the kind of line experience that I need, so the experience takes the first place over the dynamic.”

“But dynamic leaders can change the entire outcome of a restaurant,

the entire personality and flow. To me, being able to hire energy and dynamic and connectivity and all of these things is what makes restaurants great,” he adds. “That brings a restaurant to life. So that's really exciting about the approach that we can take because of those lighter burdens.”

Taffer applies that strategy when vetting out potential franchisees, as well. “Those are the things that give me warm and fuzzies, if you will … being able to employ the dynamic personalities into the business and not have the deep burdens, so the operator can actually be in the front of the house shaking hands. What a novel idea.”

According to Taffer’s Tavern’s franchise disclosure document, the franchise unit in Georgia generated $3.5 million in gross sales from June 2022 to May 2023. The total cost of investment is $807,000 to $1.3 million, including the franchise fee. Three franchise locations are currently in development, with 18 more sold in multi-unit agreements.

In his years working as a consultant with many franchised brands, he’s grown keenly aware of the tension that often exists between franchisors and their franchisees, and has worked on both sides of the fence. That allowed him to learn where the breakdowns and disappointments occurred in those relationships, which is helping to shape how Taffer interacts with his own partners and how to avoid those same mistakes. “I've been very comfortable in this process, because of all those years of experience of seeing what a good franchisor was, how they blew it, how their community reacted when they blew it. I got to live all those things before I became one … so I think I had a little advantage,” Taffer admits.

“I think we went at being a franchisor with a set of knowledge and experience and political sensitivity that most new franchisors don't have, and I think it served us well,” he adds. “Our franchisees are our friends. We're very close with them, we work day to day with them. Their success means everything to us. My brand means everything to me.”

TAFFER’S TAVERN (2)

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National Restaurant Association Preview THE

BY SATYNE DONER

STOP BY OUR BOOTH! #5309

FEATURED SESSIONS:

2024 KEYNOTE SPEAKERS

Kicking off this year’s keynote session is acclaimed chef, restaurateur, and humanitarian José Andrés. Moderated by the National Restaurant Association’s president and CEO Michelle Korsmo, this discussion will explore the revolving themes of food and its impact on communities.

An immigrant from Spain, Andrés holds his cultural identities close, viewing himself as an ambassador of his home country and the U.S. After establishing himself in the American culinary scene in the 1990s, his restaurant group has grown to include 19 concepts including Agua Viva, barmini, and Zaytinya. His cooking closely reflects the influence of his adolescence, where he learned the craft of cooking from his parents.

In 2010, he established World Central Kitchen to uplift communities in the face of hardship and feed the hungry. In the fabric of his being, chef José Andrés is a humanitarian who has been widely recognized for his work and cuisine by the James Beard Foundation, TIME Magazine, and former president Barack Obama.

The double-Michelin star holder will delve into his experience in the restaurant industry at this year’s NRA Show and guide viewers through his journey of culinary innovation, visionary efforts, and the power of food to change communities.

WHO Chef José Andrés

WHEN

Sunday, May 19 2 p.m.

WHERE Grand Ballroom S100

FEATURED SESSION: TECHNOMIC

Journey to 2030: Forecasting the Future of Foodservice

Get ready to step into the future of foodservice in this session hosted by industry experts and Technomic. Nothing is off the table—robots, drone delivery, and even plantbased proteins are all in 2030’s menu. Operators can expect to peek into the unknown and explore the projected opportunities that will help guide their long-term strategies.

WHO:

Joe Pawlak

Managing principal of Technomic

Liz Moskow

Food futurist

WHERE:

Grand Ballroom, S100

WHEN:

Monday, May 20 1 p.m

SATURDAY, MAY 18

How to Build a Stronger Franchisor / Franchisee Relationship

What’s trickier than managing family dynamics? By far, the relationship between franchisees and their franchisors has this beat. Often, opposing viewpoints can put a strain on the bottom line. Four franchising experts will examine these complex relationships and share advice on how to clearly communicate, collaborate, and create a productive partnership that will strengthen your franchising program.

WHO:

Bryant Keil

Former CEO / franchisee at Potbelly

Gregory Nigro

Franchisee at Dunkin’ Donuts, Baskin Robbins, and Little Caesars

Lynette McKee

SVP franchising at Potbelly

Mark Verges

Vice president of franchise development at Chicken Salad Chick

WHERE

Expo + Education

Room S502 South Building, 5th Floor

WHEN

Saturday, May 18 10 a.m. - 10:45 a.m.

Revolutionizing Hospitality: The Journey of AI and Robotics in Enhancing Guest Experiences

Robotics and AI have ushered in a new era for hospitality, from AI-powered chatbots to robots offering personalized guest services. Technology experts will discuss the synergy between tech and hospitality, showing current realworld implementations and benefits.

WHO

Dr. Mike Reid

Dean of the College of Health and Human Performance, University of Florida

Dr. Rachel Fu

UF’s THEM Chair, EFTI Director at University of Florida

Bob Schalow

SVP at Diversified Restaurant Group

Ryan Hicks

CFE, managing partner at Franchise Supplier Network

WHERE

Expo + Education

Room S404 South Building, 4th Floor

WHEN

Saturday, May 18 11 a.m.-11:45 a.m.

Raise Menu Prices or Lower Food Costs? Do Both Optimally with These 5 Tools

As inflation continues to stagger operators across the nation, Ray Villaman shares five negotiating tips to lower vendor prices, ways to strategically update menu prices, and advice for combatting historically high food costs.

WHO

Ray Villaman

CEO/Owner at Tahoe Restaurant Group

WHERE

Expo + Education Room S403 South Building, 4th Floor

WHEN

Saturday, May 18 11 a.m.-11:45 a.m.

Future-Proof Your Online Ordering

Online ordering has moved from a pandemic survival tool to an essential way for restaurants to take advantage of a hyper-digitized industry. Sponsored by Paytronix and SpotOn, this educational session will teach operators how to navigate first-party online ordering solutions, AI, and data analytics.

* SPONSORED BY PAYTRONIX AND SPOTON

WHERE

Innovation Theater North Hall, 5572

WHEN

Saturday, May 18 2 p.m.-2:30 p.m.

Winning Gen Z: Beverages That Offer Bursts of Flavor Across the Menu

As Gen Z moves further into the spotlight, their buying power rests on two ideals: big sustainability efforts, and even bigger flavors. Kelleigh Gamble and Steve Madonna will speak on ways to connect with this growing consumer group through the lens of bold beverages that will revitalize any menu.

WHO

Kelleigh Gamble

Senior director of marketing at Tractor

Steve Madonna

Director of culinary R&D at Connections

WHERE

The Beverage Room Stage

Lakeside Center, 11155

WHEN

Saturday, May 18 3:30 p.m.-4:00 p.m.

SUNDAY, MAY 19

Conquering Your High Turnover Rate: 10 Essential Tools to Build Staff Loyalty

Turnover is expensive for restaurants in many ways, both from an immediate lens and a long-term angle. Join Patrick Yearout as he arms operators with ten essential tools to increase the tenure of employees, their morale, and overall productivity.

WHO

Patrick Yearout

Director of innovation at Ivar’s Restaurants

WHERE

Expo + Education: Room S503

South Building, 5th Floor

WHEN

Sunday, May 19 10 a.m.-10:45 a.m.

The Disappearing Daypart

As consumer food behaviors change, restaurants must adapt to meet their expectations. Industry vets will examine the impact of these new shifts in appetite and share advice on building strategies to innovate in product, menu, pricing, and promotional designs.

WHO

Cindy Syracuse

CMO at BurgerFi

Deborah Von Kutzleben

CMO at Tropical Smoothie Cafe

Randy Gier

CEO at NRG Restaurant Group

Tom Sebok

Managing partner and principal at New England Consulting Group

WHERE

Expo + Education: Room S504 South Building, 5th Floor

WHEN

Sunday, May 19 10 a.m.-10:45 a.m.

Exciting Shifts in the World of Non-Alcoholic Beverages

NA expert Joshua James is here to inspire viewers by sharing insights into the world of non-alcoholic beverages, which have captured the attention of consumers world -

wide. Taste, sample, and learn about new and exciting non-alcoholic beverages to incorporate into your menu.

WHO

Joshua James

Owner at Ocean Beach Cafe

WHERE

The Beverage Room Stage Lakeside Center, 11155

WHEN

Sunday, May 19 11 a.m.-11:30 a.m.

Catering is Back: Grow

Your Most Profitable OffPremises Channel

Curious about growing your catering channel? Join Jim Rand as he discusses the investments needed for a successful catering platform and the experience needed to bring clients back repeatedly. Rand has built winning catering strategies for brands like Panera Bread, CAVA, P.F. Chang’s, and more.

WHO

Jim Rand

owner at CaterStrat, LLC

WHERE

Expo + Education: Room S502

South Building, 5th Floor

WHEN

Sunday, May 19 11 a.m.-10:45 a.m.

Guest-Winning Menu Trends

The science behind crafting delicious menu items and successful limitedtime offers is an everevolving one, so join Technomic and industry leaders as they delve into what’s hot and what’s not. Using Technomic’s Ignite Menu data, operators can expect to leave this session with exciting current ideas for trendy flavors to incorporate into their menus.

WHO

Lizzy Freier

Director of menu research & insights at Technomic

WHERE

The Culinary Experience

Lakeside Level 3, 10448

WHEN

Sunday, May 19 12:15 p.m.-1:15 p.m.

How a Top Operator Uses Tech to Build a WorldClass Guest Experience

Go behind the scenes of building impeccable guest experience with Snooze, one of the busiest table-service restaurants in the country. Learn from the team themselves and find out how they handle thousands of waitlist entries, packed restaurants, all while remaining efficient through modernized tech stacks. Presented by Yelp for Restaurants, this session will give operators the tools they need to integrate technology into their FOH.

WHO

Adam Porter

Director of digital strategy at Snooze

Andrew Jaffe

CMO at Snooze

Cliff Cate

General manager at Yelp for Restaurants

WHERE

Innovation Theater North Hall, 5572

WHEN

Sunday, May 19 1 p.m.-1:30 p.m.

CULINARY DEMONSTRATIONS

Are you ready to witness culinary excellence live on stage? This year’s National Restaurant Association

Show hosts cooking demonstrations by restaurant pioneers, disruptors, and imagineers. Be sure to stop by: The Culinary Experience, Lakeside Level 3, 10448

Chef Rick Bayless

AWARD-WINNING CHEF, RESTAURATEUR, AUTHOR, AND TV PERSONALITY

OWNER: FRONTERA GRILL, TOPOLOBAMPO, XOCO, BAR SÓTANO, TORTAS FRONTERA, AND TORTAZO

WHEN: Saturday, May 18, 2024 11:00 a.m.-11:45 a.m.

Chef Christine Ha

AWARD-WINNING CHEF, ENTREPRENEUR, TV PERSONALITY, AUTHOR, AND ADVOCATE

WHEN:

Saturday, May 18, 2024 12:30 p.m.-1:15p.m.

Chef Nina Curtis

AWARD-WINNING CHEF, DIRECTOR & EXECUTIVE CHEF OF PLANT’ISH & CO. CULINARY ARTS

WHEN: Sunday, May 19, 2024 11:00 a.m.-11:45 a.m.

Chef Nyesha J. Arrington

CHEF, TV PERSONALITY, AND RESTAURATEUR, OWNER: ARRINGTON LLC. AND NATIVE

WHEN: Monday, May 20, 2024 3:45 p.m.-4:30 p.m.

Chef Karen Akunowicz

AWARD-WINNING CHEF, RESTAURATEUR, AUTHOR, OWNER: FOX & THE KNIFE ENOTECA, BAR VOLPE, AND FOX PASTA COMPANY

WHEN: Tuesday, May 21, 2024 1:15 p.m.-1:45 p.m.

Delicious and Nutritious: Innovation with Bio Active Cocktails

As consumers search for cocktails with clean, nutritious, and healthy ingredients, join James Griffin and Nicholas Casida as they share data about the changing beverage preferences of young adults and how to address their growing needs. They’ll demonstrate three cocktails that highlight the opportunities for innovation and customer retention in a hyper-competitive market.

WHO

James Griffin

Professor, College of Hospitality Management at Johnson & Wales University

Nicholas Casida

Beverage expert and former bar manager at Blue Hill at Stone Barns

WHERE

The Beverage Room Stage

Lakeside Center, 11155 WHEN

Sunday, May 19 4 p.m.-4:30 p.m.

MONDAY, MAY 20

From Launch to Growth Mode: Building a Beloved Brand

Building a beloved brand from scratch can seem daunting, but with the right growth strategy and community-first mindset, it’s possible. Learn from industry veteran Luke Christian as he discusses the right way to expand, particularly with franchisees, and achieve a level of operational excellence that will bring customers back for more.

WHO

Luke Christian

Founder and CEO at Surcheros

WHERE

Expo + Education: Room S405

South Building, 4th Floor WHEN

Monday, May 20 10 a.m.-10:45 a.m.

30 Ways to Cut Costs in 45 Minutes (Without Reducing Quality of Harming Your Guest Experience)

There are thousands of ways to lose money when operating a restaurant –from the front door to the back. This session will arm operators with simple, yet effective techniques to reduce waste, increase effectiveness, improve profitability, and minimize loss.

WHO

Jim Laube

Founder at RestaurantOwner.com

Juan Martinez

Owner at Don Juan Mex Grill

WHERE

Expo + Education Room S502

South Building, 5th Floor WHEN

Monday, May 20 11 a.m.-11:45 a.m.

Chef Justin Sutherland’s

Guide to Empowering

Today’s Restaurant Workers and Nurturing the Next Generation

More than half of independent restaurants struggle with labor difficulties, an aging workforce, and long-standing high turnover. Join chef Justin Sutherland as he

shares advice on how to build an industry talent pipeline for today, tomorrow, and years to come.

WHO

Justin Sutherland

Emmy-award winning celebrity chef, entrepreneur, and restaurateur

WHERE

Discovery Theater South Hall, 2693

WHEN

Monday, May 20 11:30 a.m.-12 p.m.

Balancing Profitable Off-Premises Growth with Consistent In-Store Hospitality

Today’s customers are interacting with their favorite restaurants digitally and in person. Learn from leading local restaurateurs as they share techniques on how to bridge the gap between in-store and online hospitality, while adapting their omnichannel operations to satisfy changing customer preferences.

* SPONSORED BY DOORDASH AND SPOTON

WHERE

Innovation Theater North Hall, 5572

WHEN

Monday, May 20 12 p.m.-12:30 p.m.

Turn Data into Dollars: How AI, Automation & Big Data Will Drive Restaurant Success

Industry veterans may not have a crystal ball, but they are seeing a combination of back office and back-of-house AI and automation in the future of streamlining operations and growing margins. In this session, restaurant leaders will share opportunities to deploy AI to benefit bottom lines.

WHO

John Paul “JP” Thomas

VP of Operations Services at Honeygrow, Morgan Harris

co-founder and chief customer advocate at Restaurant365

WHERE

Innovation Theater North Hall, 5572

WHEN

Monday, May 20 3 p.m.-3:30 p.m.

TUESDAY, MAY 21

Franchise Marketing: Don’t Just Pay and Pray

Demystify the relationship between franchisees and franchisors with Joe Koufman, a 20-year marketing expert focused on finding the gaps in marketing efforts between both parties and overcoming the challenge of communicating effectively.

WHO

Joe Koufman

CEO and founder at Setup

WHERE

Expo + Education

Room S502, South Building, 5th Floor

WHEN

Tuesday, May 21 10 a.m.-10:45 a.m.

Let’s Get Scientific About Guest Loyalty

It’s no secret that personalized experiences drive repeat business, and this session aims to show operators how to leverage data, AI, and machine learning to increase guest engagement and create a fool-proof strategy for building lasting guest relationships.

* SPONSORED BY PAYTRONIX AND SPOTON

WHERE

Innovation Theater North Hall, 5572

WHEN

Tuesday, May 21 11 a.m.-11:30 a.m.

You’re Doing it Wrong: The Secret Marketing Tactics of the World’s Busiest Restaurateurs

Have you ever wondered how top restauranteurs achieve multi-milliondollar success nationwide? After interviewing over 350 of these industry superstars, join Josh Kopel as he dives deep into the strategies and tactics that made them successful.

WHO

Josh Kopel Restaurateur, coach, and content creator at FULL COMP

WHERE

Innovation Theater North Hall, 5572

WHEN

Tuesday, May 21 12 p.m.-12:30 p.m

AI Marketing: RealWorld Examples of How Restaurants Are Driving Growth Through Automation

This session aims to help every operator curious about incorporating AI into their growing business without adding complexity to the process. Learn how to quickly implement digital marketing strategies that are easy to manage, are personalized to guests, and that don’t require a large budget to drive more sales.

WHO

Brendan Sweeney CEO and co-founder at Popmenu

Tony Roy COO and co-founder at Popmenu

WHERE

Innovation Theater North Hall, 5572

WHEN

Tuesday, May 21 1 p.m.-1:30 p.m.

Nail your off-premises dining experience and satisfy your fry-loving customers.

Fries made to deliver make all the difference.

Trending on the Menu

Cost-effective strategies for serving seafood this summer.

BY OLIVIA SCHUSTER

Capitalize on the Summer Rush with Seafood on the Menu

LTOs and seafood soups attract diners with both taste and affordability.

The allure of seafood becomes undeniable as summer approaches and vacation plans to waterfront destinations become a reality for many. In these oceanside locations, seafood isn’t just food; it’s an experience. The global seafood market reached over $236.61 billion in 2023 and is projected to reach about $331 billion by 2028. Whether serving seafood as an LTO or a menu staple, it’s the perfect opportunity for restaurants to offer a special seafood dish.

Seafood soups stand out as a compelling menu addition. They embody

the essence of the water while offering a taste of local cuisine that visitors crave. “It doesn’t matter if it’s a lake or an ocean,” says Thomas Gervasi, culinary director of product development at Blount Fine Foods. “When you look at water, you think of seafood. If you are on the coast where people are vacationing they’re more apt to try whatever is being promoted.”

By featuring seafood soups on their menus, restaurants align with the customers’ desire for fresh, locally inspired seafood dishes, enhancing their dining

experience and creating lasting memories. The beginning of a season is an ideal time to offer LTOs. It creates excitement and attracts customers with the appeal of new, exclusive, or seasonal items. LTOs offer operators the opportunity to test new concepts or flavors with minimal risk. It drives increased traffic by capitalizing on consumers’ FOMO (Fear of Missing Out). The combination of soups, LTOs, and seafood can be a costeffective and exciting menu addition.

According to Fortune Business Insights, the global soup market size was

BLOUNT FINE FOODS CLAM CHOWDER AND LOBSTER BISQUE

16.12 billion in 2019 and is projected to reach 21.0 billion by 2027. The growth can be attributed to several factors. One is the cost savings associated with soup. It is a comfortable way for diners to try new restaurants without breaking the bank. Seafood is often associated with a high price point; by serving a more affordable seafood soup, customers can experience the seafood they crave, and

rants a distinctive taste that sets them apart from other establishments. “You can take our recipe, heat it up, and it’s delicious, but we highly encourage chefs to put their personal spin on it,” Gervasi says. It could be as simple as sprinkling a little parsley on top of the white chowder and sending it out.”

Blount uses fresh sea clams that are native to the East Coast. “Clam chowder

restaurants won’t miss out on sales.

Producing 70 percent of all fresh soup in U.S. retail, Blount Fine Foods is a name associated with quality and flavor in the restaurant industry. Its commitment to excellence shows in its soups. “We don’t use canned ingredients,” says Robert Sewall, chief customer officer for Blount Fine Foods. “We use fresh cream, fresh clams, fresh potatoes, resulting in unique and quality recipes.” Blount’s commitment to using premium, fresh ingredients sets the bar high, ensuring each soup exceeds customer expectations.

Customization is key to creating a standout menu, and Blount Fine Foods provides the perfect base for culinary creativity. The versatility of seafood soups can be tailored to reflect a restaurant’s unique identity, offering restau -

is king when it comes to soups,” Sewall says. “We use the best of the best fresh sea clam meat. It’s key to our clam chowder.”

Blount also offers a lobster bisque. Restaurants will take it up a notch by topping it with a lobster claw, an extra sprinkle of meat, chives, and a drizzle of crème fraîche. Blount gumbo is filled with sausage, chicken, and shrimp. It can be served over rice, creating a heart and filling meal, or topped with a house-made hot sauce to give customers an extra kick.

Summer brings a rush of tourists, and with them, restaurants have to meet the high demand without compromising on quality. In a busy restaurant, soup concentrates can lead to challenges such as inconsistency in taste if not mixed precisely each time, extra steps in preparation that can slow down service, limited

ability to adjust flavors or ingredients for customization, and potential reliance on processed ingredients that may not meet the rising consumer demand for fresh, high-quality dishes.

Blount came up with a solution. The soups are not concentrated. Chefs don’t have to add anything to them, reducing inconsistencies. Chefs also have to option not to cook all of the soup at once. “There’s no shrinkage and no leftovers,” Gervasi says. “You don’t have to throw anything out at the end of the day. You just warm it up and it’s done.” The simplicity ensures restaurants can efficiently manage the summer influx of guests, providing consistent high-quality dishes that keep diners coming back for more.

Blount soups come in four-pound bags, making them easy to work with. Gervasi recommends heating the bag using the water bath method so there is no chance of burning—although it can also be heated up in a pot. The refrigerated products have a shelf life of 105 days, while the frozen products will last 455 days.

In today’s market, sustainability is not just a trend; it’s a deciding factor for many consumers. Blount Fine Foods recognizes this shift in consumer preference and aligns its sourcing practices accordingly. “We source things that are sustainable,” Gervasi says. “We pay attention to the Monterey lists and ASC.” This commitment to sustainability enriches the quality of their soups and resonates with the values of environmentally conscious diners, offering them guilt-free indulgence in their favorite seafood flavors.

Blount has a world-class group of chefs, food scientists, and food technology professionals working around the clock. “I work with our quality staff daily to make sure we’re reviewing batches as they’re cooked,” Gervasi says. “We consistently make sure the soup meets our flavor, appearance, and texture, expectations. We follow it through the process and check on every detail. Our story to our customers is that we make the highest quality soups. I believe that’s because of the painstaking steps we go through to make sure that’s true.”

BLOUNT FINE FOODS

SHRIMP AND CORN SOUP

SHRIMP&CORNCHOWDER

Soup Trends

A FEW KEY INSIGHTS FROM DATASSENTIAL ON SOUPS

• Chower has a menu penatra tion of 24.4 percent.

• Pastina a new trend at the inception stage of the Menu Adoption Cycle.

• Lobster Bisque is gaining traction. Its menu penetration has increased by 12 per cent over the last year.

• 45 percent of consumers have tried bisque, a highly seasoned, smooth and creamy soup of Frech origin.

• Stew has declined on menus by 15 percent over the last four years.

SOUP TRENDS TO WATCH & UNDERSTAND // COURTESY OF DATASSENTIAL

GAZPACHO Cold vegetable soup made from tomatoes, cucumbers, and other minced vegetables.

CONSUMERS:

MENU EXAMPLE:

Gazpacho: White gazpacho with grape and marcona almond; cucumber gazpacho with cucumber relish; red pepper gazpacho with crème fraãche and pico de gallo. Churrasco’s // HOUSTON, TX

PHO A Vietnamese noodle dish consisting of a flavored broth with meat or chicken, and fresh herbs.

CONSUMERS:

MENU EXAMPLE:

Kati Pho: Rice noodles in a clear vegetable broth, with plantbased meat and sauteed garlic imparting a rich umami taste. basil, lime, and bean sprouts add fresh crunch. gluten free.

Kati Vegan Thai // SEATTLE, WA

It’s in the bag! I t ’ s i n t h e b a g ! Our Family of Brands

TOM YUM SOUP Thai coconut soup traditionally made with shrimp; a rich, savory, spicy, sour, salty hot soup.

CONSUMERS:

MENU EXAMPLE:

Veggie Tom Yum Soup: Lemongrass soup, mushroom, red onion, cilantro, chili, lime juice. Jetta Thai // EL SEGUNDO, CA

MENU ADOPTION CYCLE: SOUPS

INCEPTION Trends start here. Found in mostly fine-dining and ethnic independents, inception-stage trends exemplify originality in flavor, preparation, and presentation.

1. She-Crab Soup

2. Pastina

3. Crawfish

4. Vichyssoise

ADOPTION Found at fast-casual and casual independent restaurants, adoption-stage trends grow their base via lower price points and simpler prep methods. Still differentiated, these trends often feature premium and generally authentic ingredients.

1. Zuppa de Pesce/Cioppino

2. Tom Kha

3. Birria

4. Pozole

HOT AND SOUR SOUP Type if Asian soup that varies slightly depedning on the cuisine but always has a spicy/ sour flavor profile.

CONSUMERS:

Hot And Sour Soup: A little bit of spice and a little bit of sour, this classic soup has tofu, pork, and egg flower all perfectly simmered together and made fresh to order. New Shanghai Chinese Restaurant // LAKE FOREST, CA

PROLIFERATION Proliferation-stage trends show up at casual and quick-service restaurants. They are adjusted for mainstream appeal. Often combined with popular applications (burgers, pastas, etc.), these trends have become familiar to many.

1. Miso

2. Bean

3. Sausage

4. Potato Leek

4. UBIQUITY Ubiquity-stage trends are found everywhere—these trends have reached maturity and can be found across all sectors of the food industry. Though often diluted by this point, their inception-stage roots are still recognizable.

1. Bisque

3. Potato

4. Italian Wedding POZOLE

2. Lentil

ITALIAN WEDDING SOUP

On the Rise

BY SATYNE DONER

Homestyle Hospitality

Sunny Street Cafe is doubling down on growth and plans to outpace legacy breakfast chains.

INSPIRED BY THE CONCEPT of a homestyle Americana restaurant, Mike Stasko Sr. purchased a franchise called Peaches in Bradenton, Florida, and brought it to Columbus, Ohio, in 2007.

After renaming the flagship restaurant Rise & Dine, he held onto the concept for a few years before rebranding it one last time as Sunny Street Café.

It quickly became evident that this concept was tailored for families, by a family. Operating within the breakfast and lunch segment aligned well with Stas-

ko’s vision of creating a family-oriented business for both guests and employees.

“Brunch offers people a lifestyle or experience they typically can’t find in the restaurant industry,” says Mike Stasko Jr., president of Sunny Street Café. “Remaining in this segment was crucial to us and became ingrained in our brand culture.”

Sunny Street Café’s made-fromscratch menu features classic favorites such as buttermilk pancakes, omelets, and the Big Bite Breakfast meal comprising eggs, a choice of meat, toast, and sides. For the more adventurous palate, the chain offers options like Banana Bread Oatmeal, Migas Breakfast Tacos, and Homemade Corned Beef Hash, made from a secret family recipe. Brunch cocktails include various

mimosas, a “Beermosa,” and the Palm Fizz, a concoction of champagne, freshly squeezed orange juice, and pomegranate flavoring.

Over the years, the chain expanded beyond Columbus to St. Louis, Missouri, and two major hubs in Texas in Dallas and Fort Worth. With 22 restaurants and counting, and double-digit sales growth for the second consecutive year, Stasko attributes Sunny Street’s success to spotlighting an underserved market after the pandemic.

“We positioned ourselves during the pandemic to take care of our people because we knew our customers would come for their service and smiles,” Stasko explains. “In addition, we execute on the food, and I believe legacy brands have overlooked the unique things we

SUNNY STREET CAFE

SUNNY STREET’S MENU

can achieve in this segment.”

Working to retain employees amid an atmosphere of uncertainty and labor shortages remains central to Sunny Street Café’s operations. Stasko believes that integrating employees into a “work family” environment allows them to treat guests with the same unwavering kindness, which he argues is crucial as the world gradually adapts to a new normal.

“People weren’t looking out for one another, and guests weren’t returning,” Stasko adds. “The magic of Sunny Street is that our team members have been with us for years. We’re celebrating 15-plus year anniversaries in our stores, and that’s a source of pride because it’s rare in our industry.”

When hiring, Stasko’s team seeks individuals with a sunny disposition who derive joy from brightening a customer’s day. As a smaller chain, Sunny Street continuously explores ways to remain competitive in terms of employee retention, whether through benefits or what Stasko refers to as “little surprises and delights.” This approach fosters customer loyalty and positively impacts the brand’s bottom line.

In 2023, successful off-premises operations accounted for 30 percent of total sales for Sunny Street Café locations, with a maturing catering program comprising 20 percent of that figure. In 2018, the brand foresaw the need for a catering program after noticing the

A

“Brunch offers people a lifestyle or experience they typically can’t find in the restaurant industry. Remaining in this segment was crucial to us and became ingrained in our brand culture.”

limited breakfast options available outside of bagels and donuts. Stasko’s team developed innovative methods to transport food, particularly eggs, and streamlined these processes in anticipation of a post-pandemic world.

“Employers attempted to entice people back to the office with catered breakfasts and lunches, but there weren’t many options for breakfast catering,” Stasko remarks. “This has been a significant boon for us, and there are no signs of it slowing down.”

As the catering program continues to grow, Stasko prioritizes ensuring that the café can support both its off-premises and full-service channels. It’s a delicate balance to maintain an exceptional guest experience, but Stasko believes it boils down to the chain’s ability to become more efficient with production and simplify the catering menu. He describes it as “good redundancy” for the operational ease of the café as it strives

to keep up with its dining programs.

Furthermore, six locations are undergoing a design remodel in response to the increasing number of carry-out and third-party service customers. The brighter ambiance and efficient use of space improves the flow of the restaurants, aligns with local aesthetic trends, and optimizes outdoor patio spaces as the brand expands into markets with diverse weather and dining habits.

Sunny Street Café continues to innovate its menu and introduce new flavor variations, particularly its pancakes. Remaining true to its identity as a family-focused restaurant, the brand is revamping its kids’ menu with the introduction of dinosaur-shaped pancakes, which Stasko says are a fan favorite.

While the brunch concept competes with legacy breakfast brands, Stasko is confident it will capitalize on growing demand and enter a phase of controlled growth in 2024. A shift toward franchising will bolster the chain’s presence in markets like North Carolina, South Carolina, Georgia, Florida, and Texas.

“We recognize that we have something special, and we’re prepared to market that as a franchise opportunity in both new and existing markets,” he adds. “But we won’t rush it. We’re family-owned and invested in our franchisees; we don’t close restaurants. This is our mantra as we prepare for the next stage of growth for Sunny Street Café.”

FOUNDER: Mike Stasko Sr.

HQ: Columbus, Ohio

CUISINE TYPE:

Breakfast & Lunch

UNIT COUNT: 22

SUNNY STREET CAFE (2)

What NextGen Farmers Bring to the Table

Tomorrow’s farmers are bringing new tech and data to tie production to consumption patterns.

FARMERS OF THE FUTURE will have much to offer full-service restaurants. With the current average age of farmers at 58, a new generation is forged to take over. They will bring technology and education to modernize farms, and the food supply chain will change in ways that will benefit full-service restaurant operators.

At the corporate level for full-serves, and even for independent restaurants, it has become imperative to introduce tools and technologies that streamline people’s work and make it quicker and easier to do. In fact, the instantaneous, accurate data generated on restaurant inventory in real time has great value for any data analytics team to see exactly how inventory is flowing through the system.

RFID (radio-frequency identification) technology deployed through labeling at the farm reaps those benefits across the supply chain. The goal—that is currently being met in a pilot program with 20 farms around the U.S.—is to implement a solution with RFID that provides traceability from the farm all the way into the restaurant.

That’s a huge plus when it comes to consumer communications. Today, more and more customers want to know the precise provenance of their food, especially at full-service restaurants where many menus are proudly displaying this information. With RFID applied at the farm, restaurateurs can guarantee

exactly where the food comes from and have the data to prove it.

The benefits of traceability flow through every aspect of restaurant operations encompassing labor allocation, inventory tracking, freshness, and expiry as well as forecasting. In labor savings alone, the ability to have full visibility of inventory, instantaneously with the wave of an RFID reader saves operators countless arduous hours of manual scans to achieve total accuracy.

ESG From the Farm Forward

Each year, $163 billion worth of food inventory globally is discarded due to expiry or overproduction. Often, ESG (environmental, social, and governance) is considered independent from the economics of running a business, but when you look at the problem of recalls, ESG is

“The benefits of traceability flow through every aspect of restaurant operations encompassing labor allocation, inventory tracking, freshness, and expiry as well as forecasting.”

the business. The ability to gain precision through traceability during recall events is a major ESG objective for restaurants, and it all starts with accurate data.

Full-service operators who were in business in 2018 will never forget the Food and Drug Administration (fda ) order for all romaine lettuce to be taken out of food service. The national recall mandated that it all had to be thrown

out. Months later, the FDA issued a report with further detail on what had happened: The food safety issue was traced back to just one farm.

With RFID solutions deployed at the farm, identifying the exact contaminated case could have been quickly accomplished, so only the romaine lettuce from that one farm would have needed to be discarded. Its travel across the supply chain would have been documented and operators could say with certainty which lot needed to be removed— and a huge source of waste would have been avoided.

Empowering Tomorrow’s Farmer

A tweak in labeling by deploying RFID technology adds a digital connection to the analog data already contained on labels applied at the farm. Deploying this intelligent solution is not a revolutionary tech implementation and does not

require significant disruption to existing processes. However, the benefits that unfold are the beginning of a bigger story in the food supply chains and restaurant operations, because the same data will enable a future generation of farmers.

For farmers, employing RFID technology didn’t change their labeling processes. However, each carton now has a unique number that can be read wirelessly, across the food supply chain.

The farmers themselves never see traceability information and do not need it—yet. The two major elements in the food supply chain that cause food waste are one, making too much, or two, not using it fast enough. Tomorrow’s farmers will use the data to do a better job of tying production to consumption patterns, to ensure the maximum amount of food is being sold before it goes to waste.

Farmers are taking advantage of new educational opportunities, some even

“Tomorrow’s farmers will use the data to do a better job of tying production to consumption patterns, to ensure the maximum amount of food is being sold before it goes to waste.“

driven by the food industry at large. For example, for the last several years, Chipotle has offered 50 grants of $5,000 each to young farmers under 40. In the new scenario, there is a strong case for farmers to use the data from RFID solutions. Owning and leveraging their own farm-level data makes the next generation of farmers a stronger partner. They will be looking at patterns of buying and predictive analytics that drive what restaurants need, and will use that data to decide what they need to grow and to plan their farm schedules, without harvesting extra product. That’s a future win-win for farmers and operators.

Julie Vargas is VP/GM of Avery Dennison’s Identification Solutions business, specializing in food and logistics where RFID is building new capabilities for supply-chain traceability, inventory optimization and convenience retail. Her team drives accelerated market adoption and integrated, scale US-based manufacturing for automation and identification solutions across food service, grocery and supply chains worldwide. Julie has been active in RFID technologies since 2009 and joined Avery Dennison in 2011. She has spent the last decade at the intersection of digital and physical retail. As Director of Digital Solutions, she led brand and retail partnerships in on-product innovation and helped shape the vision for the “Internet of Clothing”. During her tenure at Avery Dennison, Julie has also partnered with apparel and footwear retailers and brands to implement innovative RFID strategies. Prior to joining Avery Dennison, Julie led product and business development for interactive RFID experiences in Latin America and was a senior analyst at Coach, where she helped launch the buy online/pickup in-store program. Julie has shared her expertise at global events, including SXSW, the Economist Feeding the Future, Greenbiz VERGE, the GS1 Digital Convergence Forum, PI Apparel, RFID Journal, the Internet of Things Summit and Summit Latin America. She holds a BA from the University of North Carolina at Chapel Hill.

Advertising Index

American

877-569-5497

BelGioioso Cheese inside back 920-863-123

Blount Fine Foods 53, 55, 57 800-274-2526

Red

866-729-7187 RedGoldFoodservice.com

Restaurant

866-779-5314 rti-inc.com

Robot Coupe . . . . . . . . . . . . . . . . 63 800-824-1646 robot-coupe.com

Ruggiero 19 ruggerioseafood.com

Schwan’s National Accounts 3 800-533-5290 schwanscompany.com Simplot

McCain

Sure Crisp . . 43, 49 800-938-7799

Advertising Inquiries

NorthAmerican

Progressive

888-806-9598

Red Diamond

Behind the Scenes

ANDREW AYALA

ROLE: Executive Chef

BRAND: Le Jardinier

UNIT COUNT: 3

HQ: New York City

FOUNDED: 2019

Chef Andrew Ayala is proving how culinary excellence and bold flavors don’t need to be at odds with sustainability; in fact, they can blend effortlessly together. Ayala is executive chef of Le Jardinier, which is French for “The Gardener,” a fitting name for a restaurant that sources products from local farms. The first location opened its doors in May 2019 in Midtown Manhattan, New York City, and earned a Michelin star the same year. The French restaurant has retained the star each year since, and has opened two more locations in Miami and Houston.

FSR sat down with Ayala to dive deeper into his roots, inspirations, and advice for up-and-coming chefs.

BY CALLIE EVERGREEN

Eco-Centric Dining is Blooming

Can you share how your upbringing influenced your culinary journey?

Growing up surrounded by unparalleled produce, with fresh herbs, fruits, and vegetables literally in my backyard had a profound impact on my early exposure to nature’s many offerings. Raised by a mother who was a butcher and parents who grew their home garden as a hobby, I witnessed the entire process of planting, nurturing, and harvesting crops from a young age. This hands-on experience not only instilled in me a genuine appreciation for the quality of ingredients, but also laid the foundation for my commitment to sustainability.

What inspires your menu innovation?

My inspiration is rooted in my passion for exploration and appreciation for diverse flavors. Traveling and immersing myself in various culinary landscapes allows me to not only taste a multitude of ingredients but also build meaningful relationships with farmers, fishmongers, and purveyors. This connection keeps me attuned to the seasonal

availability of fresh produce. Mother nature is the real creator, and I view myself as a curator, showcasing the natural world’s offerings to our guests.

What is your process for curating vegetableforward menus at Le Jardinier?

Our approach prioritizes seasonality, taste, and technique, in that precise order. Our commitment is to showcase nature’s bounty rather than merely presenting a protein and a sauce. Each dish is meticulously crafted to include fruits and/or vegetables from the current season, ensuring a harmonious blend of flavors and a celebration of the best nature has to offer.

What advice would you give to NextGen chefs?

My advice is to broaden their horizons by visiting farms worldwide. This immersive experience provides invaluable insights into ingredient production, fostering a deep appreciation for the origins of the food they work with, allowing them to make informed choices in their cooking.

The last couple of years have been a roller coaster for the franchising industry as a whole, even for brands that don’t necessarily fit within the quick-service restaurant space. As consumers gradually returned to dining out and enjoying more time away from home, brands have also had to contend with supply chain issues and chronic labor shortages throughout the hospitality industry.

Driving Success: Why Top QSR Brands Use Upstream Ordering

Technology minimizes wait times at beverage drive thrus and beyond.

Drive thrus are crucial for the success of quickservice restaurants, contributing to 60–70 percent of overall revenue. As we look towards 2024 and beyond, savvy restaurants are leveraging technology to enhance the drive-thru experience significantly.

Although many drive-thru operations use timers to gauge performance, the emphasis on speed alone can lead to a narrow focus that overlooks the broader objective: serving as many customers as efficiently as possible within a given timeframe. Focusing solely on speed can result in staff behaviors that prioritize managing the timer over improving service and throughput.

Bottlenecks, particularly at order points, can significantly impede drive-thru efficiency. Typically, customers may take 30–45 seconds to place an order at fixed menuboards, causing delays even before timing begins. Brands like Swig are pioneering the adoption of advanced drive-thru technologies, such as upstream ordering, to prioritize throughput over mere speed. This approach does not aim to meet a standard time goal per car but ensures a steady flow of vehicles, potentially serving up to 120 cars per hour. Swig, using Crisp Restaurant Technology, has become known for operating one of the nation’s fastest beverage drive thrus. More than just facilitating rapid service, Swig enhances the customer experience with face-toface interactions at the ordering point and streamlines the process by using Crisp’s technology to quickly access customers’ favorite drinks through a mobile POS based on loyalty information.

us to serve an impressive number of vehicles, far exceeding industry norms. It’s not just about speed; it’s about the quality of interaction and the overall customer experience. The ability to input and access loyalty information directly from our mobile POS means we can personalize service like never before, creating memorable moments for our customers. Crisp’s solution aligns perfectly with our mission to deliver exceptional service and ensures that every Swig drive thru is a fast, friendly, and personalized experience.”

Comparable brands, including Chick-fil-A and In-N-Out, have also successfully implemented upstream ordering to achieve impressive throughput rates, serving between 60–180 cars per hour.

Dylan Roeder, CMO of Swig, shares his insights on the transformative impact of Crisp’s Upstream Ordering technology on their operations: “At Swig, our dedication to innovation and customer satisfaction is paramount. With Crisp’s Upstream Ordering, we’ve revolutionized our drive-thru experience, significantly enhancing our operational efficiency and throughput. This technology enables

Crisp’s advanced drive-thru technology plays a crucial role in minimizing wait times at the window by processing payments at the moment orders are placed. This innovative approach allows staff to interact more dynamically with customers by walking alongside their vehicles, thus promoting a continuous flow through the drive thru. By the time a customer reaches the pick-up window, the remaining step is simply to hand over the order. This method not only streamlines operations but also enriches the customer experience, enhances data collection for loyalty purposes, and fosters stronger customer relationships.

To learn more, visit crispqsr.com

The Coffee Trend with Tremendous Growth Potential

Restaurants can’t afford to miss out on the cold brew coffee trend.

Over the past decade, cold brew coffee has increasingly appeared on menus, while iced coffee’s growth has declined. By 2027, it’s expected that cold brew will surpass iced coffee in menu penetration. Datassential has also predicted that cold brew coffee will outperform all other foods and beverages in growth over the next four years.

The popularity of cold brew among millennials and Gen Z, who prefer cold over hot beverages, is a significant driver of this trend. According to the Technomic Beverage Consumer Trend Report, cold beverages have seen faster growth than hot ones, a trend likely to continue.

However, it’s not just about catering to a trend. These groups drive the demand and are willing to pay a premium for a superior coffee experience. “Iced coffee is just hot brewed coffee served over ice. It has a more acidic and bitter flavor,” says Jillian Hermanowicz, vice president of corporate marketing and communications at FFP. “Because of the process, cold brew coffee has a smoother, less acidic flavor profile. Iced coffee has lost its “wow” factor and that is reflected in its diminished year-over-year growth. Today’s consumers want cold brew and they’re willing to pay more for it.”

Javo Beverage Company, part of FFP’s portfolio, provides highquality cold brew solutions to the foodservice industry. Their patented extraction process ensures consistent flavor in every batch. Javo’s product offerings, including cold brew concentrates in bag-inbox and hand-mix formats, make it easy for quick-service restaurants to add this popular beverage to their menus.

Restaurants not incorporating cold brew coffee into their menu could be missing out on a significant revenue stream. “Coffee chains own the majority of the cold brew share today. If restaurants are not serving cold brew, then consumers will buy it somewhere else,” says Christopher Johnson, president of foodservice at FFP.

The data and trends all point to a future where cold brew is not

just an option but a necessity for quick-service restaurants looking to stay relevant in a crowded market. “The menu penetration of cold brew is at its infancy,” Johnson says. “It is only on about 12 percent of all menus so there’s a tremendous runway for growth, especially beyond coffee chains.”

“We make delicious, barista-quality beverages that are easy to implement,” Johnson says. He adds, “From our ‘off the shelf’ items available at Dot Foods to private label, and custom beverage innovation we have solutions for every restaurant. It’s not a one-size-fitsall approach with Javo. We work with our customers to ensure they have the offerings that give them a differentiating point in quality and flavor giving them a competitive edge.” -

By Olivia Schuster ◗

Superior flavor makes a superior experience Our customers tell us we consistently exceed their flavor and sensory expectations. And we’re on—and ahead of—trends. Which means your customers are refreshed, indulged, energized and delighted.

How can we help you?

A Cool Recipe for Success in the Quick-Serve Restaurant Industry

The simple strategy that drives beverage sales and improves guest experience.

Running a successful quick-serve restaurant involves more than just delicious food and efficient service. In today’s competitive market, creating unique and tailored customer experiences is essential for distinction and customer retention. To thrive, businesses must craft immersive dining experiences that not only satisfy but also delight visitors, encouraging repeat visits and positive word-ofmouth recommendations. Achieving this requires a comprehensive approach that seamlessly blends various elements, starting with a deep understanding of the target audience.

Identifying the ideal customers allows for personalized offerings tailored to their preferences. Whether catering to millennials in bustling urban settings or families seeking convenience in suburban areas, crafting the right ambiance is crucial. Staff plays a critical role in creating a welcoming atmosphere and driving customer satisfaction.

Additionally, the variety and quality of food and beverages

can significantly impact foot traffic and ticket sales. In the realm of beverages, frozen drinks have emerged as sought-after treats, offering unique and indulgent experiences not easily replicated at home. FBD works with restaurant owners to customize their equipment to serve a wide variety of refreshing frozen drinks, including carbonated, uncarbonated, and nitro-infused, to ensure that product offerings align with customer desires.

FBD’s machines allow for frozen beverage flavors to be changed at any time to meet changing consumer demand and market trends. In addition to offering a wide selection of flavors and combinations, FBD’s equipment has self-service capabilities that enhance the in-store experience by allowing customers to craft their unique frozen beverage. The machines are designed for easy cleaning and maintenance, ensuring maximum uptime and reliability without extensive labor. Unlike others requiring frequent disassembly, FBD machines offer hassle-free cleaning, requiring only annual maintenance. With FBD equipment, the sealed interior environment means staff only needs to clean the machine once a year, eliminating costs from daily labor and ensuring consistent product quality.

When equipment is easy to operate, business owners don’t spend nearly as much time or money on training and expenses are minimized, making routine maintenance easier and faster. Expect higher customer loyalty and repeat sales when equipment is easy and enjoyable to use by consumers.

With a focus on a customizable experience, welcoming ambiance, and innovative beverage offerings, quick-serve restaurants can propel their business to greater success in today’s competitive market. By prioritizing customer satisfaction and continuously seeking ways to improve and innovate, you can create a dining experience that keeps customers coming back for more.

To learn more, visit fbdfrozen.com .

Attract More Customers To Your Business With FROZEN BEVERAGE PROGRAMS

Highly Profitable

Frozen beverages are highly profitable up to 80% gross profit, given that they are mostly made up of CO2 & water.

No Daily Hassle

The use of a closed sealed system, in conjunction with bag in the box technology (BIB), means no product mixing or daily disassembly to clean.

Increased Beverage Selection

Our machines are designed to help your customers create unique and personal experiences, while ensuring excellent product quality and consistency.

Low Operating Costs

FBD dispensers are engineered to make a frozen drink quickly and with minimal labor easy to execute and minimal labor- no product mixing or blending.

How Automation in the Coffee Space is Improving Both Operations and the Customer Experience

With the simple push of a button, operators can provide consistent, delicious coffee.

According to The State of Restaurants 2024 Report by Touchbistro, “After years of navigating an unprecedented labor shortage, operating with a skeleton crew no longer seems to be the norm. But while the staffing crisis seems to have finally eased up, turnover rates remain stubbornly high.” While consumers are increasingly turning to foodservice for specialty beverages, operators have bolstered their operations. By introducing automation into their coffee programs, restaurants are offering consumers consistent, top-quality coffee—despite staff turnover—all while improving speed of service and cleanliness.

Improving Operations: Speed of Service and Cleanliness

Speed of service has always been important to consumers, but during the past few years the stakes have risen—especially as operators see sustained traffic at the drive-thru window.

According to a Drive Thru Report by Intouch Insight, “Technology and innovation have turned [quick-service] drive thrus into something hardly recognizable, and it has become the industry’s most innovative arena… Customers continue to prefer drive thrus when interacting with brands.”

The Curtis Genesis Skyline was designed with operational efficiency in mind—especially applicable in the drive thru. This machine brews fresh coffee from whole beans and is the first of its kind. The Curtis Genesis Skyline has the ability to automate coffee output based on demand. Maximum speed can serve customers quickly and efficiently— allowing operators to serve the freshest coffee at top speeds. Not only can restaurants

improve speed of service, but they also no longer have to worry about whether staff has cleaned the machine, thanks to fully automated cleaning daily via calendar programming.

Improving Customer Experience: Consistency and Top-quality

With growing competition when it comes to coffee, inconsistency from day-to-day can cause consumers to look around and grab their coffee elsewhere. One problem operators face is drinks are made differently from barista-to-barista, or staff forgets to make a new batch of coffee and ends up serving customers out of a stale batch.

When operators introduce automation, consistency is guaranteed whether equipment is set to staff-operated or selfserve configuration. Consumers appreciate knowing exactly what they will receive day-to-day: a top-quality coffee, ground fresh from whole beans. This type of quality and precision builds customer loyalty.

A Partner for Coffee Programs

While introducing automated coffee equipment will certainly improve a coffee program, it takes more than equipment to take coffee programs to the next level—it requires the right partner.

SEB Professional is three brands in one company—WMF, Schaerer, and Curtis. This allows SEB Professional to be a partner who has the resources and knowledge an operator needs to create a custom, on-demand coffee experience for their customers—no matter the size of an operation. ◗

TURNOVER TROUBLE? Machines Never Quit.

Consistency isn’t just about taste. Are staffing changes causing chaos in your operations?

Our automated coffee equipment at SEB Professional offers a solution. We understand the challenges operators face when staff turnover disrupts workflow. With state-of-the-art technology, operators can continue uninterrupted service regardless of changes in their teams. With coffee machines that don’t quit, operators can deliver reliability and consistency with every pour. Experience peace of mind knowing your business is equipped with the tools to maintain quality, even in the face of turnover. Revolutionize your operation and keep the coffee flowing!

As a family owned, grown, and made business, Red Gold® understands the importance of family support, which is why we’ve joined forces with Folds of Honor to donate proceeds directly to families of fallen American military and first responders. So when you choose Red Gold® , you’re not just serving your customers top-notch products, you’re also serving your nation—a testament to the distinctive difference of Red Gold® . Request your free sample at RedGoldFoodservice.com/FOH