customization

Taking the time to keep up with industry news and sector insights is difficult.  Our JG Neil & Co ‘Industry Insights’ summary includes a snapshot of significant developments, changes and highlights affecting the restaurant industry both nationally and in the Pacific North West.  We have summarized the key news from top influential channels so that you don’t have to!

1. Happy hour pays off for bar operators, data finds…

Designated drink specials boost transactions and revenue.  During the month of February, Cake found that bars with happy hours had 33% higher transactions than those without.  Click here for the full story: https://goo.gl/IlDtiL

2. Surviving a Minimum Wage Increase

David Scott Peters, TheRestaurantExpert.com looks at how to adjust your business operations to remain profitable as labor costs go up.  Click here for the full story: https://goo.gl/zXkESn

3. Meet the 2017 MenuMasters Award winners

In the competitive foodservice industry, continual improvement is a hallmark of successful brands. The winners of the 2017 MenuMasters Awards reflect that spirit by reworking existing items and creating new ones that keep customers engaged and eager to return for more. Click here for the full story: https://goo.gl/gp5PW7

4. Could Customization Disappear from Fast Casual?

The time-tested model doesn’t work for everybody. Click here for the full story: https://goo.gl/ZgxdAj

5. FDA Delays Menu Labeling Rule

The regulation was set to go into effect on May 5.  The Food and Drug Administration is pushing back the deadline in implementing menu labeling regulations.  Click here for the full story: https://goo.gl/WMh8wV

6. Top chefs join the Blended Burger Project™ to make a difference (Throughout June)

The James Beard Foundation has announced the third year of the Blended Burger Project™ which invites participants to join a movement that strives to make burgers better by blending ground meat with chopped mushrooms. The blended burger results in an incredibly delicious patty that’s healthier for your guests and more sustainable for the planet.  Click here for the full story: https://goo.gl/ALt2CB

7. Report: Consumers prefer independent restaurants over chains

Independent restaurants are killing it.  That’s according to a recent report by foodservice consulting firm Pentallect Inc., in conjunction with research partner Critical Mix. Click here for the full story: https://goo.gl/UAsQFR

8. NRA Show Recap: It’s all about millennials

If there was ever any doubt about the power that the millennial generation has over dining trends, the 2017 National Restaurant Association (NRA) Show put those to rest. In food and beverages, kitchen innovations, and technology, the preferences of millennials—and even Generation Z, or those born between 1996 and 2010—have taken hold. This year’s show floor displayed a flood of customizable and natural food items and ingredients, as well as an expansion of interactive and automated equipment with controls resembling computer tablets and smartphones.  Click here for the full story: https://goo.gl/H9VaQ0

9. Four Restaurant loyalty programs that really work

From Panera to Chick-fil-A, these brands are reaching new heights with modern loyalty programs. How do restaurants measure customer loyalty? Or, perhaps more importantly, how do they create it? With new players continuously entering the market, quick-serves are always on the hunt for ways to engage with consumers—not just to get them into the restaurant initially, but also to keep them coming back.  Click here for the full story: https://goo.gl/WtwRbg

10. Twelve key lease terms for restaurants

Restaurant leases are typically complex and involve hard-fought negotiations. Regardless of whether you are an up-and-coming restaurateur, or an established restaurant group or franchisor, it is imperative that every restaurant tenant carefully review and consider the lease terms and its corresponding business plan before signing the same.   Click here for the full story: https://goo.gl/f97q4v