The National Restaurant Association’s 2023 Restaurant Show, held at McCormick Place in Chicago, Illinois, brought together over 50,000 food service professionals and restaurateurs from around the world.

This annual event showcases the latest products and innovations from global businesses to boutique brands, and is the best place to see emerging trends, and immerse yourself into the vibrant foodie culture shaping the culinary landscape. I had the privilege of attending this remarkable gathering alongside Dennis corporate chef Timothy Labonte and wanted to take the opportunity to share some of that experience.

At the heart of the show, innovation was on everyone’s mind as exhibitors unveiled their products and inventions. One of the new products we tried, which also received a FABI Innovation award this year, were McCain’s Mini Mashers. Mini Mashers are little spheres of creamy mashed potato encapsulated in a crispy coating. To put it another way, Mini Mashers are to mashed potatoes what popcorn is to chicken. Rameking’s “first in, first out” ramekin storage dispenser was one of my favorites for its clear “where have you been all my life?” function. I could hear a tray of stacked ramekins falling over in my mind as I yanked a sauce cup from the elegant Rameking solution.

We also got hands (and mouth) on Fontanini’s cup-and-char sausage; a new development achieved by tapping into the pepperoni expertise of parent company Hormel. A company by the name of FLAT showcased their impressive table-leveling technology. Their “equalizers” eliminate the need for folded napkins or coaster wedges under wobbly table legs. We watched as they gave a push or a tug to uneven tables, and they magically remained corrected. We also loved the demonstration from Vito of their unique hot oil filtration system, and the presence of a company specializing in restaurant planning using virtual reality was another indicator of the cutting-edge technologies finding their place in the industry. But not all innovations were tech-centered. One item caught my eye for its simplicity—Crayangles, triangle crayons that don’t roll off the table. As a father who has retrieved countess crayons from underneath restaurant tables, I liked these a lot.

The National Restaurant Show is also one of the best places to get a look at emerging trends in food service, providing insight to ever-evolving consumer preferences. Throughout the exhibition, it was evident that Boba (Bubble Tea) is quickly becoming a mainstream sensation. Again, as a father, I can attest that kids are taking parents out of their way to find bubble tea. And, after sampling boba from numerous vendors featuring exotic flavors, customized ingredient combinations, and even bursting “bubbles”–I can see why.

But there was a trend at the show that was seemingly everywhere: the integration of robotic and AI solutions. A presentation at one booth involved robotic griddles equipped with lasers and cameras, specifically designed for preparing burger patties. The Alpha Grill from Aniai utilizes AI algorithms to determine the optimal cooking time and temperature, ensuring consistent and perfectly cooked patties every time. Another booth featured a robotic arm that retrieved French fries from a freezer and dropped them into a fryer. And more than one vendor had “servant droids” functioning as robot waiters, whirring around their booths. These robots were capable of delivering trays of food to tables or within a facility; demonstrating a futuristic approach to service that’s not very far away. By utilizing AI algorithms, these robot waiters were able to navigate crowded spaces, recognize obstacles, and interact with customers in a polite and friendly manner. AI was also incorporated into countless software solutions demoed at the show. Solutions aimed at enhancing customer discovery, brand engagement, experience, order capture, and even employee well-being. The takeaway; AI is enabling restaurants to gain valuable insights, optimize operations, and make data-driven decisions in ways they never have before.

When it comes to foodie inspiration, the 2023 Restaurant Show presented countless culinary experiences to make mental note of. While exploring the exhibition we discovered exceptional products, flavors, and novel ideas that kept our gears turning. Among our favorites was a triple-cream artisan Greek yogurt, produced by a small family creamery and boasting a rich and velvety texture. Planet Oat unveiled a new Barista Edition of their Oat Milk which, combined with espresso from locally roasted beans, was the best cup of coffee we had at the show. I believe one highlight for Chef Tim was when the team from Savor Imports took us around their booth, sampling ingredients from across the globe. And I enjoyed sitting down with Kelly from Tyson to sample their award-winning fully-cooked, sliced pork belly. Which, like McCain’s Mini Mashers, picked up a FABI Innovation award this year. From jumbo tater-tots to Portuguese custard recipes 400 years in the making, we sampled it all. One category that has clearly grown a lot, and continues to innovate, is plant-based foods. We were pleasantly surprised (narrowly avoiding seared tongues) by an exceptionally melty vegan cheese, which further highlighted that plant-based alternatives are quickly becoming stronger rivals for their animal-based counterparts in taste and performance.

Although the category is still in its infancy, the prominence of the plant-based foods at the show reflects the increasing demand for meat-alternative and health-conscious menu options. From plant-based eggs to vegan dairy options, there were aisles seemingly dedicated to exploring the possibilities of plant-based alternatives. We experienced the flavors and textures of everything from vegan burger and chicken substitutes to ice cream and seafood alternatives. One standout was Yo Egg’s plant-based egg products, which surprised us with their uncanny resemblance to traditional eggs, including a runny yolk that left you asking “but… how?” We also enjoyed the taste and texture of a plant-based rib sandwich that closely mirrored McDonald’s intermittent McRib, but then again, just about anything would taste good with enough BBQ sauce on it.

Meal kits can be a great source of revenue for restaurants and foodservice operations.

Once associated with direct-to-consumer subscription services and supermarket specialty cases, meal kits have become a valuable source of revenue for restaurants and other foodservice establishments. Perhaps that’s why Meal Kits were the second most popular new entrée item added in late 2020, according to Technomic. Meal kits for multiple people are proving especially popular among busy families who want to get lunch and dinner on the table quickly with minimal effort.

In fact, Technomic data reveals that about one-third (34%) of 18- to 34-year-olds are likely to purchase family meal bundles, including meal kits. By offering multiportion kits that feature comfort foods (including items such as sliders, fried chicken, pasta dishes, and pizza) operators can leverage the fact that consumers are continuing to turn to these family favorites—especially when they’re updated to add interest and appeal.

From an operational perspective, meal kits help with cross-utilization and the search for new sales. Ingredients and prep can have multiple applications, while the kits themselves can be promoted across varied dayparts, menu categories, or service modes (including takeout, delivery, and grab-and-go).

In addition, meal kits can put house specialties or other customer favorites in the hands of more patrons, including those who prefer to dine at home rather than on-premise. These DIY meal packages provide a chef-quality experience that helps build and maintain customer loyalty. Pairing the entrée with the diner’s choice of side(s) and an appetizer, dessert, and/or beverage creates a diverse meal kit that builds sales and satisfies any craving.

Many large chains have created meal kits around popular existing menus, such as Blaze Pizza’s DIY Pizza Kits with dough, sauce, and toppings for one, two, or four people; and Lazy Dog’s Backyard BBQ “pantry kit,” which includes steaks, hot dogs and buns, ingredients for a hot dog toppings bar, red potatoes, and coleslaw fixings.

Meal kits also offer an opportunity to innovate. Though known for its sandwiches, last spring Chik-fil-A introduced a Chicken Parmesan meal kit for two, featuring pre-measured and ready-to-heat ingredients (two seasoned, breaded, and pressure-cooked Original Chick-fil-A Chicken filets, marinara sauce, Italian-style cheeses, and creamy garlic and lemon pasta) and an easy, step-by-step recipe to prepare a meal for two in 30 minutes. The kit could also be customized upon request by substituting the Original Chicken filets for Grilled or Spicy filets.

In addition to providing food and beverages, meal kits that include an experience component, such as a theme or shareability, are even more appealing.

1. Add a kit component, such as a salad that can be tossed with dressing or a dessert to reheat and finish, to a larger fully prepared takeout meal package.
2. Curate a full dinner experience with DIY cocktails, multiple courses, wine, and a chef-guided prep video so that customers can enjoy a restaurant-level meal at home.
3. Pack cold cuts, cheeses, and condiments for DIY sandwiches into a returnable picnic basket or branded tote bag for an outdoor adventure.
4. Portion and price meal kits by the person for families, coworkers, groups of friends, and other large orders.
5. Create beverage kits—smoothies, fortified or enhanced juices, and batchable cocktails—for multiple services. For example, a sangria kit could include a bottle of wine, cut fruit and other garnishes, and brandy for a group.
6. Develop one-size-fits-all modular meal kits, such as basic pasta or pizza, that can be customized with various proteins, sauces, and other toppings.
7. Put meal kits in the grab-and-go case along with prepared, ready-to-eat items.
8. Consider family-style breakfast and brunch kits with all the ingredients needed for favorites like pancakes or hash.
9. Add meal kits to online ordering systems to make them more convenient.
10. Be sure to provide clear, easy-to-follow instructions for all meal-kit offerings.
11. Investigate in-house or third-party delivery services or partnering with an online marketplace, in addition to more usual takeout/pickup.
12. Observe all safety protocols including not only sanitation and food safety but also touch-free options like pay-ahead and curbside pickup.

^{Sources: Technomic, New Item Trends, U.S., Q3 2020 – Technomic (November 2020); Technomic, August 2020 Off-Premise COVID-19 Menus: Food & Beverage Report}

Meal Kit Demand, by Category:

73% take-and-bake comfort foods

68% build-your-own pizza kits

63% take-and-bake desserts

51% decorate-your-own dessert kits

^{Source: Datassential, COVID-19 Report 27: Finding Our Way (2020)}

Content courtesy of Nestle Professional & Operators-Edge.com

In the important world of portability, sandwiches are the quintessential ever-evolving handheld…

Industry-leading menus show that everything from the flavor and menu placement to the ingredients and bread is up for innovation. To capture a larger piece of this delivery-friendly market, simply select a focus and explore the novelty your operation can bring to the dine-in or to-go plate.

Global flavors

An international focus opens the door to a different palate of ingredient combinations, spices, and bread types. Chefs rank global fare and flavors in the top five hottest culinary trends for 2022, according to the National Restaurant Association’s What’s Hot 2022 Culinary Forecast survey.¹

A scan of U.S. menus shows that among chicken sandwiches alone, Tuscan, tandoori, curry, banh mi, and jerk chicken variations are appearing on trendy restaurant menus.² This demonstrates that others have done the R&D and found that these sandwich types with their traditional ingredients and flavors have legs.

For example, the Champion’s Curry menu in Los Angeles and Irvine, California, features Champion’s Curry Katsu sandwich on brioche bread, served with a cup of curry as a sandwich dip.

A glance at the bread type for the Jerk Chicken Sandwich on offer at Bahama Breeze demonstrates a well-coordinated theme. The Darden-owned chain describes the sandwich as hand-pulled jerk chicken and melted pepper jack cheese on hot-pressed Cuban bread.

The Southern Seoul sandwich at Char’d Restaurant in Tempe, Arizona, calls on flavor-forward chicken thigh meat, which it double-batter fries, then covers it in gochugaru garlic paste mixed with sesame emulsion and tops it with kimchi slaw — served on a toasted potato bun.³

Breakfast daypart

Breakfast is beloved by consumers, with breakfast restaurant meals ranking considerably higher than other dayparts across Yelp, Google, and TripAdvisor customer reviews.⁴ Popular as it is, morning sandwich innovation can easily go stale with only bacon and sausage proteins.

Breakfast, in fact, opens a lane to continue the crispy chicken sandwich wars that began in 2019 when Popeyes launched its vastly popular and widely acclaimed fried chicken sandwich.⁵

But how about a crispy chicken sandwich on the breakfast menu? It’s a playground with a lot of potential. As recently as March 2022, McDonald’s began testing a new Crispy Chicken Breakfast sandwich in select markets.⁶ The all-white-meat chicken is fried and served on a choice of biscuit or toasted English muffin.

While chicken biscuit sandwiches are widespread on menus, there’s room for incorporating new flavors and sauces in this familiar format. In February 2022, Wendy’s spiced up their breakfast lineup by introducing the Hot Honey Chicken Biscuit, featuring chicken breast topped with hot honey served on a buttermilk biscuit.⁷

There’s also plenty of opportunity for turkey on the breakfast sandwich menu. Muffin Can Stop Us, a breakfast concept in Glendale, California, features an English muffin sandwich section that includes the Madame Muff Muffin with turkey, egg, cheddar, spinach, and aioli as well as the Muffia Club Muffin with turkey, bacon, Swiss cheese, tomato, spinach, and aioli.

Replacing the bread with other breakfast ingredients, from French toast to waffles, is another way to innovate the breakfast sandwich. Savory waffle sandwiches are an emerging contender, according to Datassential.² Sheetz, a prepared food-forward convenience store chain based in Altoona, Pennsylvania, recently added a Waffle Crispy Chicken Sandwich to its menu, leveraging several trends at once.

Healthy options

Remember your mindful eaters looking for options they can feel good about now and in the future. For example, currently 9% of those on a diet are practicing the low-carb keto diet while an additional 24% indicate that the keto diet is one they are interested in practicing.⁸ This suggests that the trend will likely continue.

Growing interest in low-carb diets begs for a revisit of the sandwich carrier — like Jimmy John’s Sandwiches has done with its Unwich® which it describes as a healthy lettuce wrap sandwich. It comes tightly wrapped in lettuce leaves and paper. The menu touts, “Any sandwich as an unwich® contains 10g or less total carbs.” This includes its Turkey Tom with turkey, lettuce, tomato, and mayo as one of the lowest-calorie sandwiches on the menu.

If you choose to go with turkey or chicken as lean-meat sandwich protein choices, give them power on the menu by sourcing and marketing the poultry as free-range, no antibiotics ever, fed an all-vegetarian diet, and the like.

Whatever your choice of protein or carrier, ratchet up the flavor with your thoughtful ingredients. Spices being adopted on trendy restaurant sandwiches, according to Datassential, are poblano, wasabi, and pepperoncini peppers. Global ingredients showing up between the slices are falafel, harissa, tzatziki, and tahini. As for cheese, goat, brie, pimento cheese, and beer cheese are appearing more often.⁹

For any sandwich build that fits within your operational focus, be sure to choose themes with palate-pleasing flavor-first variety. Your guests will find your innovation refreshing.

Content courtesy of Perdue Foodservice

Sources:

¹What’s Hot 2022 Culinary Forecast, National Restaurant Association, Nov. 16, 2021, https://go.restaurant.org/rs/078-ZLA-461/images/2022_What%27s_Hot_Report.pdf

²Datassential SNAP! Chicken Sandwich Menu Adoption Chart, March 2022

³Jennings, Lisa, “Sandwich Porn: This Year’s Top Trends,” Restaurant Hospitality, Aug. 11, 2021, https://www.restaurant-hospitality.com/best-sandwiches/sandwich-porn-year-s-top-trends

⁴Thorne, Bret, “Breakfast Returns to Restaurants with Healthy, Spicy and Indulgent Options,” Nation’s Restaurant News, April 7, 2022, https://www.nrn.com/food-trends/breakfast-returns-restaurants-healthy-spicy-and-indulgent-options

⁵Wheeler, Kevin, “Popeyes Started a Chicken Sandwich War in 2019,” USA Today, Dec. 31, 2019, https://www.usatoday.com/story/money/food/2019/12/31/popeyes-chicken-sandwich-food-fight-2019-2020/2785127001/

⁶Lake, Amber, “McDonald’s is Offering This New Breakfast Sandwich,” eatthis.com, March 24, 2022, https://www.eatthis.com/news-mcdonalds-testing-new-breakfast-sandwich/

⁷Maze, Jonathan. “Wendy’s is Introducing a Hot New Breakfast Sandwich,” Restaurant Business, February 2, 2022, https://www.restaurantbusinessonline.com/food/wendys-introducing-hot-new-breakfast-sandwich

⁸Foodbytes, “Health: What Does it Mean Today” report (Datassential), November 2021

⁹Datassential SNAP Sandwich Ingredients Menu Adoption Chart, March 2022

Eggs

Which came first, the chicken or the egg? Well, in the world of sandwiches, it was the chicken. But 2022 is the year of the egg. The egg sandwich, that is. If chicken sandwiches were the must-have menu item last year, egg sandwiches are predicted ^to quickly supplant them in 2022. They are showing up on menus as all-day sandwiches with premium ingredients and housemade sauces. Their appeal is their simplicity, craveability, and adaptability. Pair them with fries for added appeal and profitability.

Breakfast

Eggs are getting their all-day moment, but the breakfast daypart should not be overlooked. The daypart is bouncing back as people return to daily commuting, so we can expect to see increased marketing and product innovation by operators trying to get their share of the returning traffic. One suggestion for standing out from the crowd is to come up with creative breakfast sides, such as fries loaded with popular breakfast ingredients.

Trending Global Flavors

There are some global flavors and dishes that are forecasted to make their mark on menus this year:

• Halloumi cheese, made from goat and sheep’s milk, is an up-and-coming substitute for meat. It’s craveable and has a high melting point so it is easily grilled or fried. Topping French fries with Halloumi would make a great ‘loaded‘ menu item.
• Mutabal, a roasted eggplant-based dip, is similar to Baba Ganoush but with fewer ingredients. Pair with fries for that consumer-friendly combination of the familiar with the new.
• Tlayuda, a Mexican flatbread from Oaxaca, is made with many different toppings, so innovative variations can be easily developed. Consider adding potatoes as a topping for added comfort.
• Comforting soups and stews with a global twist are growing in popularity and will make it easy to come up with distinctive menu items. Plus, soups are delivery friendly.

As you’re looking to innovate your menu in 2022, keep these global trends and flavors in mind so you can capture your share of increasing consumer demand and traffic as the restaurant industry recovers.

Courtesy of Operators-Edge.com, Lamb Weston, Technomic 2022 Global Restaurant Trends Forecast

Find more great foodservice industry articles on Operators-Edge.com!

By Beth Panitz
Foodservice Equipment Reports

What a ride 2021 has been. The year started with the country in the midst of a COVID surge, with widespread office and school closures, and many jurisdictions mandating dining restrictions. By spring and early summer, as vaccination levels soared and COVID cases plummeted, foodservice industry sales quickly accelerated. Driven by a pent-up desire to dine out and stimulus funds, diners returned in droves. “We saw a bigger surge than expected … a surge unlike anything in the past,” says David Henkes, senior principal at industry analytics firm Technomic.

Ann Golladay, associate director of food industry analytics firm Datassential, was pleasantly surprised at the industry’s quick growth. “We expected more of a slow ramp-up and that consumers would be reluctant to return to eating out, regardless of vaccination status,” Golladay says. “What we learned this summer is that consumers were quite eager to get back out.”

Sales softened in the third quarter in response to the delta variant. Some operators fear that the recovery may be moving in reverse and worry about the advent of future COVID variants and winter’s natural impact on outdoor dining.

After suffering a steep decline in 2020—a 23.8% drop in sales, according to the National Restaurant Association—the industry is expected to post an overall upswing in 2021. The association projects that the industry will close out the year with $789 billion in sales, up almost 20% from 2020, but still below 2019’s $864.3 billion in sales. That’s before factoring in menu price inflation, at its highest rate since 2008.

“The foodservice industry has rebounded remarkably from the depths of the pandemic,” says David Portalatin, an industry analyst with market research firm The NPD Group, “however, we are still well short of a pre-pandemic level of restaurant usage.” Industry traffic is 4% below pre-pandemic levels, according to NPD. “We’ve shifted about 11 billion eating occasions annually to at home,” Portalatin says.

According to the National Restaurant Association’s September survey, 44% of operators think it will be more than a year before business conditions return to normal and 19% believe they never will.

2022 Outlook

The industry’s overall upward trend is expected to continue in 2022. “Things are going to continue to improve, but gradually,” says NPD’s Portalatin, who projects that 2022 traffic will be 2% below 2019’s traffic.

Technomic forecasts that 2022 industry sales will slightly exceed pre-pandemic levels, dollar for dollar, but once inflation is factored in, it expects sales to be at 92.3%. The recovery also is uneven. “Certain segments are going to be slow to come back,” Henkes says. “Hotels are still going to be well below pre-pandemic levels … business feeders are barely starting to move again,” he notes. When on-premise sales halted in the spring of 2020, the industry leaned on off-premise models. Quick-service restaurants, especially those with drive-thrus and online digital ordering systems, were positioned well. Limited-service restaurants are projected to post 2022 sales at 113% of 2019 sales, while full-service restaurants are forecasted to be at 94.7%, Henkes says. “Casual dining—especially [at] chains—is clawing its way back.”

Sales in some segments were decimated in 2020, so even substantial growth leaves them in a hole. Technomic predicts that the travel and recreation segment will see a 42.1% jump in sales in 2022, following a 48.4% gain in 2021. That brings sales up to only 83.9% of 2019 levels. Once inflation is factored in, that’s merely 76.1% of 2019 sales. “We expect that business travel and conferences will never fully return to pre-pandemic levels,” says Datassential’s Golladay.

“[The year] 2022 will continue to be a year of transition for the restaurant industry,” says Hudson Riehle, the National Restaurant Association’s senior vice president of research and knowledge. “The industry is fortunate that it is an industry that consumers want to use in their daily lifestyles and that overall economic growth in 2022 will remain positive.” But challenges loom, and at a time when Americans are projected to have less disposable income as stimulus and relief funds dry up and inflation builds.

The industry faces several uphill challenges, Henkes points out. “Spring and summer have shown tremendous surges [in sales] that have given people more optimism than they’ve had in some time,” he says. But that optimism is tempered by three major concerns: labor shortages, supply chain problems, and soaring costs.

“Help wanted” signs cover the industry landscape, with 78% of operators reporting they lack enough employees to support existing customer demand, according to a National Restaurant Association September survey. In response, labor costs have risen steeply, with operators upping hourly rates, adding benefits, and offering hiring bonuses. Operators also struggle with supply chain challenges, making it difficult to procure everything from food to equipment. “Some operators are dipping their toes in the used equipment market for the first time,” Henkes notes. Meanwhile, wholesale food prices jumped 12.9% between September 2020 and September 2021, according to the Bureau of Labor Statistics Producer Price Index. Expect foodservice operators to continue to innovate to drive sales and cut costs in 2022’s challenging environment.

Designed To-Go

Pre-pandemic, the foodservice industry was shifting toward a greater emphasis on off-premise dining, with to-go orders accounting for 61% of traffic, according to the National Restaurant Association. “In the depth of the pandemic, that approached 90%,” says the association’s Riehle. That’s since inched down to 80%, and will still scale back some, but “it is unlikely that it will drop back to where it was pre-pandemic.”

Given that trend, expect an emphasis on design and innovations that support off-premise dining. “We are seeing major shifts in how drive-thrus look with more digital and order-ahead lanes,” says Golladay. Taco Bell recently unveiled its Defy prototype, featuring four drive-thru lanes, including three dedicated to mobile orders, and a proprietary lift system that quickly delivers food from an elevated second-floor kitchen. Golladay also expects to see an investment in integrated POS systems that work seamlessly with third-party delivery systems.

Operators are tweaking their designs with takeout windows, to-go pickup shelving, and areas for curbside pickup fulfillment. Some restaurants, like fast-casual Rise Southern Biscuits & Righteous Chicken, are adding heated food lockers to keep to-go orders piping hot. Certain full-service operators are diversifying their offerings with smaller-footprint concepts specializing in off-premise dining—a shift already in place pre-pandemic that has intensified. For example, IHOP opened its first flip’d concept in September, focusing on takeout breakfast items.

“Full-service restaurants are trying to walk a balancing act,” says Henkes. “The delivery and takeout part of their business is going to remain elevated. But as people start to return [to on-premise dining], restaurants really need to create and enhance the dine-in experience, whether it’s menu enhancement, hospitality, or ambiance. … They need to double down on that because that’s their unique selling proposition.” —David Henkes, Technomic

Delivery Kitchens

Delivery kitchens, including ghost kitchens, became a popular way to scare up sales in the pandemic’s darkest days. These kitchens enjoy low overhead because they can operate within an efficient, small footprint. A growing segment pre-pandemic, delivery kitchens are expected to show high-volume sales in 2022, fueled by the consumer’s appetite for off-premise dining and the operator’s hunger for profitability, predicts NPD’s Portalatin.

Wendy’s is teaming up with REEF to open 700 delivery kitchens by 2025. “The demand for convenient delivery solutions means we must look for opportunities beyond our traditional restaurant formats, especially in dense urban areas,” says Abigail Pringle, Wendy’s president, international, and chief development officer, in a press release.

Meanwhile, other operators are launching virtual brands operated out of traditional restaurant locations, or out of their delivery kitchens. “Anyone who has excess kitchen capacity now has the opportunity to leverage that capacity with a virtual brand in the marketplace,” Portalatin says.

Chick-fil-A recently launched its Little Blue Menu concept, which lets consumers mix and match selections from its traditional menu and from three new virtual brands: Flock & Farm, Garden Day and Outfox Wings. The first location opened in October in a renovated Chick-fil-A location in Nashville, Tenn.

In Tune with Technology

The pandemic forced many operators to step up their digital engagement by introducing or enhancing mobile apps, electronic ordering, and digital payment options. Datassential reports that 75% of consumers currently use mobile apps for food-related purposes. Expect to see more loyalty programs and dining/beverage subscriptions powered through mobile apps, Riehle says.

While contactless transactions were popularized to slow the spread of COVID, they’re now crucial in fighting the industry’s endemic labor shortage. Many operators encourage on-premise guests to use QR codes to access online ordering and payment systems—sparing limited staff from taking orders and running credit cards. Others have invested in tableside tablets that help guests place an order or pay their bill, turning tables quicker and reducing staffing needs. At other establishments, mobile POS tablets increase the efficiency of a limited waitstaff, allowing servers to electronically place orders tableside.

Likewise, some operators are turning to back-of-house automation to reduce their labor needs. White Castle and CaliBurger are testing a robotic kitchen assistant that flips burgers, and Buffalo Wild Wings is testing a robotic chicken wing fryer.

3 Other Trends to Watch

Coming in 2022, experts anticipate the following shifts:

Streamlined menus. Some operators have reduced their inventories and slimmed down their menus in response to supply chain issues. With some items short in supply or outrageously expensive, operators are procuring alternatives. For example, Wingstop added chicken thighs to its menu in response to escalating wing prices.

Big data. As the industry relies more on mobile apps, operators will gain an increased ability to track consumer preferences—data that can help shape operations. With tracking software more accessible and less expensive, “it’s no longer just the big chains that can do that,” Henkes says.

Sustainability. “Energy efficiency and waste reduction are increasingly important to consumers,” Golladay says. “Consumers are more likely to be loyal to and frequent brands that align with their values.” Restaurant Brands Int’l., parent company to Burger King, Popeyes, and Tim Hortons, pledged to cut greenhouse gases by 50% by 2030 through a variety of avenues, including renewable energy, supply chain choices, and energy-efficient equipment.

Operator Perspectives

“I see the industry continuing to expand order-ahead and third-party pickup capabilities. The Inspire Brands shared services approach allows us to leverage our expertise and resources across brands to adapt to these trends quickly. As a result, our current projects aim to optimize kitchen design and equipment to reduce pressure points and maximize food quality, speed and yields. Furthermore, we’ve also opened a 15,000-sq.-ft. Innovation Center and our first ghost kitchen, Inspire Alliance Kitchen, to develop, test, and validate our restaurant solutions.” — PETER CRYAN, Vice President of Equipment Innovation, Inspire Brands, Atlanta

“Robotics, ghost kitchens, and high-end hot meal vending [are part of our] new normal. As our [post-pandemic] business grows, this will allow us to offer different styles of service in locations that lack space for full kitchens. Staffing limitations have required us to look at how we produce the same amount of food with fewer hands. When it comes to remodeling existing kitchens, we will be choosing equipment with more capacity-per-batch to help staff keep up [with demand] and to reduce our overall energy use.” — DANIELLE GALLAWAY, Executive Chef, University of Pittsburgh, Pittsburgh

“As we are recouping from the past year-and-a-half, we are being more deliberate in our decisions about such things as menus, hours of operation, staffing patterns, and food and supply sourcing partnerships. Our struggles with recruiting and retaining employees at our mostly from-scratch food production operation have led us to reevaluate how we will operate going forward. Adding more and more amenities (such as robust menu options and service hours) to our dining program ‘because we could’ is probably a relic of the past that needs to be replaced with ‘because we should.’” — MARY MOLT, Associate Director, Housing and Dining Services, Kansas State University, Manhattan, Kan.

“At Chipotle, we are passionate about increasing access and convenience for our guests so they can enjoy real food when and where they want. I’m particularly excited about our Digital Kitchen format and believe there’s a large opportunity to capitalize on areas where we have a higher volume of sales through our digital business. Our Digital Kitchen prototype will allow us to enter urban areas that cannot support a full-size restaurant and will provide flexibility with future locations.” — TABASSUM ZALOTRAWALA, Chief Development Officer, Chipotle, Newport Beach, Calif.

“Pre-pandemic carryout orders comprised 5% of sales. This number has risen to 20% of sales in 2021. Over the past year, we’ve changed the layout at every restaurant to accommodate for the increase in takeout demand by separating in-store diners from takeout orders and third-party delivery vendors. These changes have made for smoother operations. As we continue to expand, new locations will feature similar layouts to account for increased takeout in addition to other enhancements to simplify operations.” — ANDY DIAMOND, President, Angry Crab Shack, Mesa, Ariz. 

“The last year-and-a-half has taught us to be creative, flexible, and resilient. Moving from dine-in to 100% takeout and delivery and back has caused Pokeworks to rethink restaurant design. One of the biggest challenges has been balancing the dine-in experience while introducing innovative ways to address the digital ordering environment. From equipment purchasing to our digital space, we have taken a deep dive to create aesthetically pleasant takeout areas within the restaurant that are easily accessible and do not disrupt our dine-in guests.” — STEVE HEELEY, CEO, Pokeworks, Irvine, Calif.

“In 2022, we anticipate receiving products to be our biggest challenge. We’re witnessing longer lead times with items simply sitting on ships while close to port. This issue is not exclusive to imported products. Even domestic companies are having trouble meeting demands with the ongoing labor shortages, in addition to not being able to receive inventory from overseas. In the meantime, we plan on continuing to offer solutions such as making existing streetside restaurants more guest-friendly for pickup, delivery, and dine-in while supply chain issues level out.” — AARON NOVESHEN, Founder & CEO, Starbird Chicken, San Francisco

“C3’s omnichannel approach to restaurant and ghost kitchen operations allows us to spread our brands across various platforms, including digital kitchens, a proprietary app, and digital [intellectual property] expansion via hotels and coworking spaces. In October, we debuted our first culinary center, a multi-concept culinary market, and digital kitchen hybrid. As consumers start to use dining experiences as social moments again, our operational focus has shifted accordingly.” — JOEY SIMONS, Senior Vice President of Operations, C3 (Creating Culinary Communities), Beverly Hills, Calif.

Source: Beth Panitz, Foodservice Equipment Reports

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These conversations have reignited the need for healthful eating because it is one of the most important ways to improve our overall health and well-being.

According to Datassential’s COVID-19 Health at Home report, 78% of consumers agree that diet has a major impact on how your body fights/protects against illness, and 44% of consumers say they have been eating healthier in response to COVID-19.

The foundation to any healthful eating pattern is consuming an ample amount of plants, specifically fruits, and vegetables. Restaurants have a unique and important opportunity to provide consumers with a variety of plants to support healthful eating and their overall wellness.

Restaurants have been instrumental in exposing people to fruits and vegetables and providing consumers with a delightful, delicious plant-forward experience,” says Wendy Reinhardt Kapsak, president and CEO of the Produce for Better Health Foundation. “Restaurants are often the first exposure, or point of entry, to trying — continuing to try — new fruit and vegetable consumption behaviors,” says Reinhardt Kapsak.

Popular fast-casual chain restaurants Roti Modern Mediterranean, Panera Bread, Noodles and Company, and Chipotle Mexican Grill have put fruits and vegetables at the core of their healthful menu development.

• The majority of Roti’s entrée toppings are colorful nutrient-dense vegetables such as red cabbage slaw, cucumber, and tomato, and fresh seasonal vegetables roasted in-house.
• Panera Bread added plant-based grain bowls with a variety of produce such as corn, tomatoes, avocado, arugula, and cucumbers. These new bowls are a warm complement to Panera’s produce-centric salad menu that features strawberries, edamame, and blueberries.
• Noodle’s and Co. introduced “Zoodles,” zucchini cut into noodle shape, that boost its entrée’s vegetable quotient.
• Chipotle has a long history of offering vegetarian entrées with guacamole and introduced plant-forward lifestyle entrées that introduced supergreens to its menu. According to Chipotle’s VP of Marketing Stephanie Perdue, “Chipotle has the opportunity to bring more vegetables to the center of the plate. Chipotle customers are looking for simple, plant-based food now more than ever, especially as people look for convenient ways to eat healthier at home,” she says.

As consumers gain more exposure to fruits and vegetables from popular fast-casual chain restaurants, they will look to all types of restaurants to offer and innovate with more fruits and vegetables. Here are a few ways to incorporate fruits and vegetables into the menu.

• Let the vegetable be a flavor carrier: Kale, cauliflower, and Brussels sprouts rose to popularity because they were paired with a variety of unique, familiar, and slightly indulgent flavors such as parmesan, balsamic, curry, and bacon.
• Allow fruits to be the star flavor: The natural, vibrant flavors of fruit can enhance any part of the menu. Fruit salsas made from mango, pineapple, peaches, and watermelon can top chicken, pork, beef, or seafood. Purée fresh or frozen fruits into dressings or sauces, add fresh fruit to salads and bowls and add to trendy pizza, flatbreads, or tacos.
• Add simple fruits and vegetables to family meals: As families continue to stay-at-home and prioritize healthy eating, ensure newly developed family meals are well-rounded with fruits and vegetables. These can be everyday items like salads, mixed veggies, and fresh fruit.

Source: National Restaurant Association

Consider that 76% of restaurant operators surveyed for Datassential’s spring 2020 ONE TABLE initiative offered curbside pickup. Notably, the majority (54%) of them hadn’t done so previously, and two-thirds of all operators providing curbside service intend to continue the offering long term. Meanwhile, 58% of surveyed operators deliver through third-party providers; of this group, 14% added the service in spring 2020.¹

To be profitable today, operators must ensure their takeout and delivery offerings satisfy consumer needs. Their efforts have included new innovations—think virtual concepts with chicken-centric menus, bulk meals, and meal kit offerings—and menu refinements that balance comfort and healthful menu items while emphasizing flavor, portability, and food safety. Let these insights and tactics guide your efforts as well.

Pick Up on Delivery

The casual dining segment stood to lose the most when on-premises dining was restricted. Yet it quickly evolved by creating delivery-only virtual concepts—many with chicken-centric menus.

Brinker International, for example, launched It’s Just Wings, a virtual delivery-only concept out of its Chili’s and Maggiano’s locations.² The concept is already on pace to generate $150 million in annual sales of chicken wings, curly fries, and fried OREO cookies, among other offerings.³

Also last summer, Bloomin’ Brands introduced Tender Shack, a virtual delivery-only chicken tenders concept that operates out of the parent company’s Carrabba’s Italian Grill kitchens and delivers via a partnership with DoorDash. Other virtual chicken players include Neighborhood Wings by Applebee’s and The Wing Experience, developed by The Smokey Bones barbecue chain.³

Focusing on poultry was a strategic decision. Not only do many of these casual dining chains already offer chicken at their flagship restaurants, but chicken also ranks highly in consumer internet and app searches for food delivery options. According to Restaurant Business, those who use third-party delivery services tend to search for a type of menu rather than a particular restaurant.³ What’s more, a DoorDash analysis of items ordered from its app between Jan. 1 and June 30, 2020, revealed this perhaps unsurprising finding: a chicken sandwich with french fries proved to be consumers’ top choice.⁴

Give the People What They Want

Datassential research confirms consumers’ love of chicken. Asked what types of food they’re eager to see more of in the coming year, more than half (57%) pointed to the comfort food category, citing such favorites as chicken noodle soup (49%) and chicken pot pie (48%). The only comfort foods surpassing those options in popularity: macaroni and cheese (62%) and chocolate chip cookies (50%).⁵

All of which is good news for Fish City Grill, a Dallas-based franchise with 21 locations (including two Half Shells restaurants) in four states. When one franchisee decided to launch a virtual concept to supplement their operation’s income, they expanded beyond seafood with Sarah’s Hot Chicken. The menu features a hot chicken sandwich, a shrimp po-boy, and sides such as mac and cheese and chocolate chip cookies.⁶

Of course, Datassential also reaffirms how important it is for operators to cover their bases by offering a mix of both indulgent and healthy dishes: 58% of surveyed consumers indicated they’re looking forward to seeing more healthy options on restaurant menus in the year ahead. Spicy foods and flavors (42%) and global foods and flavors (31%) also resonate with many consumers. It’s also worth noting that a majority (71%) of Datassential’s survey respondents consider global cuisines healthier than American dishes.⁵

Rōti Modern Mediterranean checks many of these boxes, in fact, with its new Chicken Caulipower Bowl. The dish tops a bed of riced cauliflower with grilled spiced chicken, tomato, cucumber, red cabbage, feta cheese, pepperoncini peppers, garlic and skhug sauce. Other chain offerings that satisfy some combination of consumers’ desire for poultry, healthfulness, comfort food, and global flavors include Baja Fresh’s limited-time-offer Enchiladas Rojas and Enchiladas Verdes; Cotton Patch Café’s seasonal menu, which includes a comforting mushroom Swiss chicken fried steak or grilled chicken alfredo pasta, as well as a grilled chicken sandwich and Santa Fe grilled chicken entrée; and Pizza Guys’ street taco flatbread topped with grilled chicken.⁷

Delivery Nuts and Bolts

Last year’s necessary move from dine-in to takeout and delivery elevated other operational considerations, including food portability (from both a packaging and durability standpoint) and safety. Case in point: 42% of operators now use plastic containers with lids and 24% use containers with tamperproof seals to reassure customers that their food is safe to consume.¹ History has shown that bowls, wraps, sandwiches, and salads travel better with sauces and dressings served on the side. For extra peace of mind, 47% of operators now supply individual condiment packets rather than cups filled in-house.¹

Family size and bulk meals also emerged as a new opportunity that 31% of operators ultimately implemented. Nearly 7 in 10 of these operators plan to continue providing these offerings even when dine-in restrictions are fully lifted nationwide. Additionally, 25% of surveyed operators began offering meal kits last spring; the majority (61%) of those who do so plan to continue the offering long term.¹

The delivery model was always going to grow, but recent dine-in challenges sparked a rapid rise in innovation across all segments. These strategies and more can make your operation even more appealing to takeout and delivery (plus dine-in) customers for the foreseeable future.

Content courtesy of Perdue Foodservice 

Sources:

¹ONE TABLE: Operator Insights and the Path Forward (Datassential, May 2020)

²Romeo, Peter, “Chili’s Parent is Going Big-Time into Virtual Concepts,” Restaurant Business, Aug. 12, 2020

³Romeo, Peter, “Outback’s Parent Tries a Virtual Chicken Restaurant,” Restaurant Business, Sept. 8, 2020

⁴“The Deep Dish: Food Trends in 2020,” DoorDash, July 23, 2020

⁵Simply Smarter webinar, Datassential, Jan. 21, 2021

⁶Ruggless, Ron, “Fish City Grill expands virtual Sarah’s Hot Chicken concept,” Nation’s Restaurant News, Feb. 5, 2021

⁷Thorn, Bret, “Menu Tracker: New items from Starbucks, Buffalo Wild Wings and Sonic Drive-In,” Nation’s Restaurant News, March 4, 2021

The way those dollars were being spent has also been changing: According to NPD, 48.5% of 2019 restaurant spending was in off-premise, like carryout, delivery, and drive-thru, spurring overall industry growth by 4%.¹ Now, for many operators, takeout and delivery stand to become even more important. Other trends that will likely accelerate include mobile ordering, mobile pay, and third-party delivery.

Getting Ready

If you’re just starting out with takeout and off-premise services, these are some considerations:

• Examine your existing menu for items that are both portable and popular, and consider making changes as necessary, for example, switching up French fry specs or swapping out delicate angel hair for sturdier penne
• Think about takeout packaging and adjusting items so they can be packaged more efficiently, such as changing a tossed salad that would need to be packaged separately from a hot item to a side like sautéed greens
• Consider developing some one-and-done “meal-in-a-bowl” items like entrée salads, noodle bowls, garnished mac and cheese, and hearty sandwiches
• Create a separate takeout menu—online, at point-of-sale, and printed versions that customers can take with them—to promote carryout options, including hours of operation, phone number, pickup location, and other details. Make sure on-premise service staff and anyone who answers the phone know your takeout procedures
• Highlight takeout on social media, including Facebook, Twitter, and Instagram
• Investigate local third-party delivery services such as DoorDash, Uber Eats, and Postmates. Be informed about their policies toward safety and sanitation, no-contact drop-off, and other issues

Try This: Look into “touchless takeout,” which allows customers to order online or via phone, pick up food at the takeout window, and drive it home, with minimal contact and maximum convenience.

Safety First

• Double down on maintaining best practices for sanitation and personal hygiene in order to help protect both customers and employees: Regularly and visibly clean and sanitize surfaces, including equipment and utensils, as well as areas such as doorknobs, credit card readers, phones, and wherever else hands go; observe standard time and temperature guidelines; practice effective handwashing techniques (click here for guidance from the CDC)
• Consider posting information about the specific safety measures in place—on your website, social media, at point-of-sale—to help demonstrate your establishment’s commitment to safety in this risk-averse time

Step It Up

If you already offer takeout but want to make it more comprehensive and appealing, there are a number of things you can do.

• Look at offering family meals, curated selections that are sized and priced for groups of four to six or more: A choice of entrée, several side dishes including starch and vegetables, and bread or rolls. An enhanced family pack might also include an appetizer and/or salad, dessert, and a beverage. Homestyle and comfort food choices like lasagna, family-size meatloaf, pot roast, and whole fried or roast chickens work well and are popular enough to appeal to groups
• Foods designed for an at-home finish are another great option within a takeout program, such as microwaveable family-style dinners, “take-and-bake” pizza, or ready-to-heat containers of soup. Venues like hospital cafeterias and onsite c-stores often see significant sales with these kinds of items, especially when they’re promoted at lunch or throughout the day
• Package ready-to-cook meal kits of your own fresh or partially prepared ingredients (such as pre-cooked meat or salad dressing), along with instructions and recipes
• If possible, add a grab-and-go component to your takeout program, using a reach-in refrigerator rack or countertop display (for items that don’t require refrigeration). For instance, if you’re selling pizzas, offer pre-prepared salads in takeout containers, along with dressing and other condiments, to build impulse sales, save on service-time labor, and offer customers an accompaniment for pizza
• If you can, offer cashless or contact-free payment via app, online, or phone, consider using curbside service, a 10-minute parking zone, a pickup shelf near the door, dedicated pickup window or counter, or other means of convenient, in-and-out service
• Ask customers if they want napkins, utensils, disposable plates or cups, condiments, and so on with their order, rather than automatically including these items as a convenience; this saves on costs and gives customers the option to avoid them if they prefer

Try This: Promote the availability of food to go aggressively, perhaps with couponing or loyalty programs. While you’re at it, offer a discount to first responders, healthcare workers, municipal employees, and others on the frontline.

Building Beverage Sales

Make sure that beverages remain a vital part of your business model even as off-premise sales increase.

• Make sure that takeout packaging for beverages is sturdy and leakproof, as well as temperature-appropriate; drink-cup carriers and/or separate, handled bags for beverages are desirable
• Include beverage selections on the takeout menu and order forms
• Train service staff to ask about a beverage when taking a takeout order or presenting it for pickup, or to suggest a specific beverage accompaniment.
• For a dedicated takeout venue such as a counter or kiosk, consider a refrigerated reach-in or barrel to encourage impulse sales, and/or a self-service station for hot and cold beverages

Try This: Investigate whether local regulations allow takeout of alcoholic beverages such as bottled wine and beer.

Packaging Pointers

Packaging is one of the biggest concerns when it comes to takeout: It’s imperative that to-go fare match that of dine-in food in terms of quality and freshness.

• Look for sturdy materials that resist cracks, punctures, and degradation by heat, since many consumers also use packaging to store and reheat food. That means avoiding foam in favor of microwave-safe materials including paper, cardboard, and plastic.
• A single operation committed to takeout might use a variety of different packaging options, ranging from sturdy paper and corrugated cardboard for fried foods like fish and chips, to clear-lidded plastic with lots of surface area to show off the fresh ingredients in salads.
• For hot items, consider a thicker grade of plastic that can withstand holding and subsequent microwaving without degrading quality. Separate compartments for different components can be desirable, and condiment cups and other small packaging should be used to keep items like salad dressing and even sauces separate.
• By the same token, be aware that customers may be discarding your packaging after transferring to their own dishes.

Try This: Consider investing in greener takeout packaging options to appeal to customers who want to avoid, say, foam clamshells or plastic bags. It’s good for business and the environment—and good practice in the event of changing local restrictions.

Content courtesy of Nestle Professional

¹The NPD Group/CREST®, year ending January 2020