Nation's Restaurant News On the Go Newsletter #49
Nation's Restaurant News
The #1 source of news and business intelligence for restaurant and foodservice industry professionals
On travel, and what ‘authentic’ really means
It’s NRN senior food & beverage editor Bret Thorn, finally at home after a whole lot of travel: To Palm Springs, Calif., for our awesome CREATE conference, to Atlanta to interview chef and restaurateur Deborah VanTrece for our latest MenuMasters Spotlight, to Denver to check out Red Robin’s test kitchen (complete with new flattop griddles to make their revamped burgers), to Louisville, Ky., for the International Foodservice Editorial Council conference (that’s for foodservice trade publication editors and publicists who want our attention), and then on to Napa, Calif., for the Culinary Institute of America’s Worlds of Flavor conference.
And there was more! While I was in Denver I went to the opening of that city’s first location of SkinnyFats, an eclectic fast-casual concept by the owners of Cannabis-themed sub shop Cheba Hut. While I was in Louisville, I ate with my friends and colleagues Alicia Kelso and Sam Oches (and Alicia’s wife and friends) at Nami, Ed Lee’s Korean barbecue concept, which was handy because at Worlds of Flavor I introduced chef Lee’s cooking demonstration, for which he cooked budae jjigae (“army stew”), a comfort-food dish from after the Korean War using staples leftover from United States Army bases, such as cheap American cheese and dried noodles.
It was delicious.
Worlds of Flavor’s theme this year was “Authenticity, Flavor, and the Future,” which was interesting because the organizers told me that their intention was to try to get people to move away from the trap that “authenticity” can be.
Because what does it mean to be “authentic?” Does it mean it’s your great-grandmother’s recipe? What if she used the wild things such as dandelion and lovage that grew in her garden, but you don’t have ready access to them? Do you struggle and raise your food costs trying to track them down, or do you use what you have on hand and make a dish that is inspired by her but adapted to your own situation, making it authentic to you?
In Thailand, it’s standard for chefs and home cooks to make their own coconut milk. It’s so standard, in fact, that when I went to an open-air market near where I lived in Bangkok and asked for coconut milk the merchant simply used his electric grater to give me a huge bag of grated coconut so I could go home and make it myself.
Does that mean you need to do that for your Thai curry in Kansas City? Would it be worth it to sell an $80 curry or risk being branded as inauthentic, or should you adapt and make a dish that’s appropriate for where you are, even if that means (perish the thought!) using perfectly fine canned coconut milk?
“Sounds fun, if a bit naval gazing, like most conferences,” was the observation of a friend of mine who’s a history professor at Georgetown, and he was right. It was naval gazing and fun.
It was all fun, and I’m glad that people are traveling again. I’m looking forward to picking it up again in the new year.
Af&co and Carbonate predict umami-rich cocktails, pavlovas, and more in the coming year
You can expect meringue-based desserts, savory and clear cocktails, and more MSG in your drinks in 2024, according to marketing firm Af&co., and its research arm, Carbonate.
Now in its 16th year, the companies’ Hospitality Trends Report seeks to make less obvious predictions than many of the other end-of-year prognosticators. Items on its trend list from last year include the purple Philippine yam ube, the meringue-topped dessert baked Alaska, maitake or hen-of-the-woods mushrooms, and Nigerian food.
The companies are doubling down on their meringue prediction this year, but in more casual forms than the classic flambéed baked Alaska. They also expect Americans to enjoy more savory pies, such as boreks, from the Eastern Mediterranean. Celeriac will be a standout root vegetable next year, and flavorful gluten-free buckwheat will be appearing in more desserts.
Tech Tracker: Reimagining drive-thru technology beyond voice AI
Up until now, most of the conversation and innovation around drive-thru technology has been focused on AI voice assistants, which can help to take orders in the drive-thru lane and alleviate some labor pressures in the process. But geofencing and AI technology can also be used to speed up service by knowing when customers arrive. It can also be used to personalize guest experiences with a loyalty component in the drive-thru lane, like UKnoMi — an IoT-powered customer experience platform that can recognize people in the drive-thru lane.
Tech Tracker rounds up what’s?happening in the technology sector?of the restaurant industry, including news from restaurants, vendors, digital platforms, and?third-party?delivery companies. Here’s a breakdown of what you?need to know and why:
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American consumers suffer from tipping fatigue and frustration, new research shows
Consumers are tired: Research shows that they are tired of paying more as a result of inflated menu prices, and they’re tired of paying unexpected fees—whether through delivery app service charges or unexpected surcharges tagged onto a bill at a restaurant. New data from Pew Research Center shows that the public’s “fee fatigue” may extend to gratuity as well.
Starbucks’ reusable Red Cup Day returns amid planned union protests
Starbucks announced on Nov. 15 the return of Red Cup Day — the unofficial start of the Starbucks holiday season, return of the festive drinks in red cups, and annual red cup giveaway — on Thurs., Nov. 16th. Red Cup Day is typically one of the busiest days of the company’s calendar year, and in 2023, might hit a few snags, as Starbucks Workers United is planning a series of barista strikes around the country on Thursday.
Starbucks Red Cup Day’s giveaway is annual tradition where the company gives away free limited-edition reusable?red?holiday?cups to customers who order any size of a holiday beverage, while supplies last. This is the sixth year for the Starbucks reusable red cup.
Last year, Workers United planned similar protests on Red Cup Day in opposition to ongoing unfair labor practices. This year, using the hashtag #RedCupRebellion, the union is hoping to get thousands of baristas involved in walkouts in order to call attention to lack of employee resources on Red Cup Day, as well as other labor issues in general.
California’s minimum wage hike comes into focus in Q3
California Governor Gavin Newsom signed AB 1228 into law in September, which will raise the minimum wage for quick-service workers to $20 per hour starting April 1, with an annual increase in line with inflation. The state’s current minimum wage is $15.50 per hour.
Unsurprisingly, the move sent shockwaves throughout the restaurant industry and, given the timing, was a massive theme throughout third quarter earnings calls. Some companies already have a plan in place, while others are taking more of a wait-and-see approach. Yum Brands is already anticipating an approximately $10 million impact in Q4 at its California-based Habit Burger and Grill.
Last Chance!?Calling?all?Restaurant?Operators
Nation’s Restaurant News Intelligence is conducting its 2023 Restaurant?Data?Survey and we want to hear from YOU! Tell us how you are leveraging customer and transaction data to drive growth in your business. (Even if you’re not confident you’re collecting and optimizing the data you have, we still want to hear from you!) See how you stack up against hundreds of your peers who have already taken this brief anonymous survey. Key findings will be shared in an upcoming report from Nation’s Restaurant News Intelligence.?Don't wait, the survey closes on Monday!
2023 Brand Icon! Why is Taco Bell such an iconic restaurant chain? Go behind the scenes to learn its secret
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