Nation's Restaurant News On the Go #63
Nation's Restaurant News
The #1 source of news and business intelligence for restaurant and foodservice industry professionals
One Step Ahead
NRN editorial director Sam Oches here.
Sometimes it feels to me like everything under the sun has been done when it comes to culinary development.
All the ingredients. All the cuisines. In the last 20 years, as consumers have become much more adventurous in their dining decisions, restaurants have explored every corner of the globe and seemingly every flavor combination imaginable (with varied results).
And yet, this industry never ceases to impress me with food and beverage innovations that totally come out of left field and somehow just work. Take chicken and waffles as an example. I would have never guessed that those two ingredients would harmonize like they do, but countless restaurants have proved that chicken and waffles belong together — and their booming business would suggest that customers agree.
The latest trend I never saw coming? Dirty soda. Sure, a scoop of vanilla ice cream in a pint of root beer is nostalgia in a glass, but creams, purees and syrups in a Coke or Pepsi? Never would have guessed. Yet here we are, and the trend is catching on like wildfire as Swig — which trademarked the term “dirty soda” a decade ago — barnstorms the country, satisfying the rising demand for exciting nonalcoholic beverages and much bigger brands take notice, introducing their own dirty sodas. This month’s NRN cover star, Swig founder Nicole Tanner, may have kicked the door open to a massive sea change in how restaurants approach their beverage menus.
I should know better than to second-guess restaurants’ knack for making like Wayne Gretzky and going where the puck is going. This industry is by necessity one of constant innovation, whether that’s in menu evolution, technological upgrades, or cultural responsibility. This month we have great takes on the latter two, as well; senior editor Joanna Fantozzi looks into the brave new world of data — specifically how to store, protect, and leverage it — that’s become the backbone of foodservice tech, while executive editor Alicia Kelso explores how companies have invested in the mental health of their workforce, particularly in this post-pandemic environment.
For an industry like foodservice, which is so intertwined with consumer trends and behaviors, it’s imperative that restaurant brands keep one step ahead of customers, and it’s a competitive advantage when brands keep one step ahead of each other. Our goal at NRN is to always show you where the puck is going so you can guide your business accordingly and prove that no matter what’s been done before, there’s always something new out there to surprise and delight.
Be sure to follow along with Nation’s Restaurant News for updates on surprising stories. Here’s a look at some:
Dirty sodas appeal to young experimental restaurant consumers
One of the hottest beverage trends at the moment originated in Utah and spread with the help of social media.
“Dirty soda” is a sparkling beverage with something creamy added to it — often milk or half-and-half, but also non-dairy options such as coconut cream.
In its current form, the menu platform gained traction with the help of Swig, a 63-unit beverage concept based in Lehi, Utah, and now larger chains are getting in on the action —?particularly as interest in nonalcoholic beverages takes off.
Swig founder Nicole Tanner said she originally conceived of Swig as a beverage and shaved-ice concept, and so she had a variety of syrups, creams, fruits, and sauces on hand to be added to the ice.
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Exploring the big questions around restaurant data optimization
Data collection is more important than ever for restaurant operators, and with so many sources out there — from POS systems to delivery platforms, and from loyalty programs to digital surveys — the potential data mine is infinite. But information collection is not just a numbers game; quality and utility are just as important.
According to the December 2023 Market Leader Report from Nation’s Restaurant News Intelligence, only 21% of operators would rate their data quality as good, while only one-quarter of restaurant operators are confident in their data optimization abilities, revealing the need for more data education.
Restaurants bring mental health into focus
The restaurant business continues to normalize since the Covid-19 pandemic devastated the industry four years ago. But as the bumpiness of the supply chain, staffing levels, permitting delays, and food costs start to smooth out, one major challenge remains: Many employees are not OK.
According to the American Psychological Association, 50% of adults ages 18–34 reported a mental illness in 2023, versus 31% in 2019. That number is likely compounded among restaurant workers, who are most at risk for substance abuse disorders and heavy alcohol use, according to the Substance Abuse and Mental Health Services Association. Overall, foodservice is considered one of the worst industries for mental health, according to?a 2017 report from Mental Health America.?
NRN In the Mix: Panera’s big menu changes, Wendy’s controversial pricing and Taco Bell’s new snacks
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