Victoria Vega

More than ever, restaurant growth is impacted by geographic variations As we zoom out to look at the changing — less linear — approach to growth, it becomes clear that geographic variations matter more than ever. At least, that is the perspective of Hudson Riehle, senior vice president of the research and knowledge group at the National Restaurant Association. During a recent interview, he noted one of the industry’s biggest trends in the near term will be how city centers/urban markets continue to repopulate after experiencing a significant retrenchment during Covid. Many restaurant concepts hitched their wagon to a vibrant lunch and after-work office crowd that used to permeate such neighborhoods, but those office workers disappeared by up to 80% in 2020. Those workers’ return has been slow, to put things conservatively. Read more: https://lnkd.in/gQu9zE7D #foodservice #restaurant #foodandbeverageindustry

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Here are some key economic insights as of June 2024 in the restaurant industry from the researchers at the National Restaurant Association that you should be aware of: - Job openings in the food service industry have essentially returned to pre-pandemic levels. Over the past three months, job openings in the sector have averaged 843,000, which is not far from the average seen in the 2017–2019 period (835,000). - Net hiring (or hires minus separations) for June was -33,000. The industry hired just 678,000 workers in June, which is the weakest performance since April 2020 and/or the slowest hiring level since December 2014 if you exclude the pandemic. Whether or not you're feeling this macro trend at the operator level is a different question; it seems like good labor is still hard to find. -Eating and drinking places in the US registered total sales of $94.8 billion in June, compared to $90.8 billion in June 2023. This was the third consecutive monthly year-over-year increase. However, after considering menu price inflation sales were essentially flat during the first half of 2024 when compared to 2023. #restaurantfinance #restauranteconomics #restaurants #accounting #cpa #hospitality #economicinsights #economy #accounting https://restaurant.org/

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Navigating the challenges of school meal programs is no easy feat. The latest SNA 2024 Trends Report reveals rising costs, staffing shortages, and stricter federal standards as key hurdles for school nutrition directors. Schools are adapting with scratch cooking, diverse global cuisines, and flexible dining models to meet student expectations. As we look ahead, it’s clear that the commitment to nourishing students remains unwavering, fueled by support from federal funding and advanced kitchen equipment. #SchoolMeals #FoodServiceInnovation https://lnkd.in/ehMVux_T

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Topics of interest from the National Restaurant Association show floor. The four topics Alicia Kelso will be zooming in on are labor solutions (cost, retention), operational efficiencies, marketing, and sustainability. http://ow.ly/LPvK105sQFh

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Cater Resource Roundup 📒 This week, we’re sharing an emerging theme in high-end restaurants, the importance of investing in your team, and more! Dropping In:  + FoodService Director Online - Aramark joins forces with celebrity chef Daniel Boulud on high-end catering company + Sabrina Jenkins - Put your money where your mouth is. + Restaurant Business Online: Informal occasions are driving catering orders Tap in below in the comments!

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We decided to just touch on a quick history of desserts in our latest blog post! Today, we discuss what desserts were like wayyyyy before you were born to what desserts are today! https://lnkd.in/dSMK6Tiy

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Have you thought about planning an incentive trip for your group during the Food & Wine Classic in Aspen? Listen to Julie Hardman, ACRA's Senior Director of Events, explain why the FOOD & WINE Classic in Aspen could be the perfect pairing for your group's incentive trip. https://lnkd.in/dE4jDtES #aspen #incentivetrip #incentivetravel #groupexperience #teambuilding

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Foodservice News 🗞 Nation's Restaurant News just released an article discussing how fast-casual restaurants are winning the value perception battle, which has been crucial in attracting customers amid economic uncertainties. A few highlights: - With rising food prices and inflation affecting consumer behavior, many diners are prioritizing value-for-money options when choosing where to eat. - Fast-casual brands like Chipotle and Sweetgreen have been able to maintain a perception of quality while providing affordability, which has helped them sustain customer loyalty. Additionally, the ability to innovate with limited-time offers and menu adjustments helps them stay relevant and appealing. - Price-conscious consumers appreciate the transparency in pricing and quality that many fast-casual restaurants provide. This has been particularly effective in retaining traffic compared to other dining segments like full-service restaurants. #foodservice #fastcasual #restaurants #consumerbehavior

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Many foodservice jobs are fast paced and stressful, but there is a cost to burnout: employee dissatisfaction and turnover. #foodservice #foodserviceindustry #restaurant #restaurants #restaurantindustry https://lnkd.in/gTekrCqY

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When the kitchen heats up, the real culinary magic starts. But who wants to juggle scorching pans with the fear of utensil handles that can’t take the heat? Enter the game-changer: Mercer Culinary®'s Hell's Handle® line, crafted for those who can't be slowed down by a little extra heat. Read more on KitchenBiz: https://loom.ly/bJlKce4

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ICYMI: The MFHA - The Multicultural Foodservice & Hospitality Alliance recently hosted a powerful series of webinars focused on supporting diversity, equity, and inclusion (DEI) initiatives in the workplace. If you couldn't attend, no worries—you can still catch up! All 3 webinars are available to stream on demand for free. ✅ Whether you're a business owner, manager, or team leader, learning about DEI can positively impact your company culture, boost employee morale, and ultimately drive business success. Inclusive workplaces are proven to attract top talent, improve retention, and enhance creativity by bringing diverse perspectives to the table. This is your chance to stay informed and make meaningful changes in your workplace. 🔗 Tap the link to access each webinar and register to view on demand: https://bit.ly/3yPbReP

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🌟 A recent analysis has revealed that New Jersey holds the dubious distinction of having the dirtiest restaurants in the United States 🏴. Data compiled from TripAdvisor reviews show an overwhelming number of complaints regarding restaurant cleanliness, far surpassing other states 🍽️. The study, conducted by Affordable Seating, analyzed reviews mentioning hygiene issues such as "dirty restaurant," "rats," "roaches," and "hair in food" 🦠. New Jersey led the pack with 320,520 complaints about dirty restaurants — 854 percent higher than the average across the Top 10 dirtiest states! New Jersey had 1,883 reviews mentioning hair in food and 810 complaints about rats and roaches 🪳🪲🐀. This report highlights the alarming cleanliness issues within the state's dining establishments. It serves as a wake-up call for restaurants to drastically improve their hygiene standards to ensure the safety and satisfaction of patrons 🍴💧🧼. #Food #FoodSafety #FoodSafetyCulture #FoodSafetyMatters #Restaurants

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How does menu engineering affect your brand's positioning? In episode 3 of The Menu Mix, https://lnkd.in/eZ6iCTmv George Wetz and Matthew Holy, MFB take a look at how Aba Restaurant (Lettuce Entertain You Restaurants) reinforce their premium brand promise through smart structuring and understanding the psychology of restaurant guests.  #menudesign #abarestaurant #restaurantlife #LettuceEntertainYou

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Building a personal brand is essential for any chef looking to stand out in a competitive industry. As a chef, your brand isn’t just about what you say and do – it’s how others see you. Restaurant consultant Jenny Handley shares 7 key tips to help chefs build a compelling brand, covering: ✅ Defining your culinary identity ✅ Creating an online presence ✅ Engaging with your audience ✅ Networking ✅ Leveraging media ✅ ...and more! #ChefLife #PersonalBranding #CulinaryIdentity #RestaurantIndustry #HospitalityProfessionals"

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