December 2019

DECEMBER 2019 THE FOODSERVICE INDUSTRY AUTHORITY VOLUME 23 Appetizers Four industry trends to boost Capturing more your restaurant business waste to reduce By Ben Gold concepts. Yet another issue is trying to climate impact 7 President/QuickBridge respond to operator demands for renovation. The need for upgrades is clear. Growing your restaurant business Building spaces with eye-catching Revenue means being ready for a shifting mar- traits is also key. A Forbes report detail- Management ket. Demand for restaurant services is ing an interview with industry expert Systems often dictated by the economic health Jason Clampet highlighted the growing launches metiRi of a region. When households have ex- move toward spaces designed for 8 tra income, they will eat out more often. Instagram users. Dining out is becom- The National Restaurant Association ing a shareable experience. And restau- Saltworks opens found that 2019 should see continued rants have a chance to capitalize on the all natural sales growth. However, restaurant own- trend through design choices aimed at ers can expect significant staffing chal- social media users. smoked salts lenges. They will also likely need to up- A financing program can enable you facilty 9 date their technology strategies to meet to handle remodeling demands. From consumer demand. small tweaks to complete overhauls, There is real potential on the hori- short-term loans give you flexibility Foodservice zon for restaurant owners. But there are now. So if you’re stuck waiting for a distribution also some areas where innovation is large-scale traditional business loan, plays vital role needed. Thinking about alternative ap- Ben Gold the trend may move on before you get in USA proaches to lending and financing can your money. 14 position your business for growth. 2. Menu Upgrades Here’s a look at four key trends that are making such funding tactics necessary. Farm-to-table offerings and interna- From small tweaks tionally-diverse menus are becoming Entrées 1. Remodeling the new normal. On top of that, retail Renovation is becoming a common to complete overhauls, sales of plant-based foods that directly Advertisers Directory ............2 theme in the restaurant industry. short-term loans give replace animal products grew Appell Pie ..............................2 Businesses are working to update their by 17% from August 2017 through spaces for digital-focused consumers. you flexibility now. August 2018. Calendar Events ..................10 This might mean weaving elements of Demand for alternative menu items fast-casual dining into your design. It Classified Ads ...................... and upgraded menus in general is a real 14 could also include using minimalist u See 4 TRENDS page 11 What’s Going On ....................3 Restaurant trends in 2020 More vegan cuisine, CBD infused dishes, and alternative milks Put Your own right, but also as an ingredi- ent in cooking. Oat milk, almond milk, banana milk, rice milk, and others will show up more often in Business restaurants nationwide. Current orders for alternative milks are miniscule compared to milk from a cow, but Buyers Edge Platform reports that monthly orders are on Top! up 8.8% since January. CBD on the menu. The various health claims surrounding CBD are a popular topic for debate, but Advertise there’s no debating the popularity That’s according to John Davie, other vegan cuisine. Rather than find- of the cannabis-derived element. CEO of Buyers Edge Platform, a ing alternatives to meat, they’ll em- Chefs and mixologists are experi- In This Space foodservice supply chain, con- brace traditional international dishes menting with CBD and keeping a tracting, and purchasing technol- that have no meat, or other vegan se- close watch as laws take shape ogy company. lections like portobello mushroom around serving CBD-rich sauces, Here are Davie’s big restaurant steaks and grilled cauliflower. There are desserts, and beverages. CBD, and Every Month! trends to expect in 2020: some signs that’s already happening. THC-themed dinners have already Restaurants will embrace more For example, Buyers Edge Platform re- begun to sprout up across the historically vegan cuisine. The ports that nationwide, restaurant or- country and pioneering chefs will Impossible Burger and other meat ders for tempeh, an Indian version of continue to develop creative ways Call for info: alternatives got a lot of the head- tofu and common vegan dish ingredi- of integrating the compound into lines in 2019. And those offerings ent, were up 11% in 2019. various menus. The consumer will continue to grow. We believe Alternative milks will also grow in draw for CBD will continue to grow that restaurants will also look to add popularity. Both as a drink in their 561-620-8888 See 2020 TRENDS page 15 2 Appell Pie Automate Your Business — Returning to my roots Maximize Your Margins Howard Appell u Today’s Restaurant Publisher Running your own business can be one of the most rewarding, and most challenging, parts I was born in a black and white era of your life. That’s why I wanted to introduce you to Clover™ Station — a next-generation and spent my childhood mostly in control system that radically simplifies your business operations, so you’re free to focus on Brooklyn, New York. Most Saturdays what matters most. were spent at my grand-parents apart- DECEMBER 2019 DECEMBER ment on 1st St and Fifth Ave. where my Clover Station goes beyond just accepting payments — it's a back office on your front counter. grandfather, who was a furrier, had his retail store. (Hausner Furs). Their apartment building was a four story walk up with marble steps and a dumbwaiter in each apartment. (Dumbwaiter, a small elevator for carrying things, especially food and dishes, between the floors of a It streamlines work that you may be doing manually or on different systems. building.) People in the building So you can do what you love and let Clover handle the rest. could send a cup of sugar to the For more information call or apartment above and below them on (954) 635-5044 the dumbwaiter. The dumbwaiter has I remember eating my first slice of email [email protected] today. nothing to do with this story, I just pizza on Fifth Ave. and all the sensory thought it was cool. pleasures that came with it, so when I I would spend Saturdays in my entered La Villa I was eagerly looking grandfathers “factory” in the back of the forward to returning to a bye gone era. retail store nailing pelts down to a board The place was packed with diners and with a hammer and long thin nails. I customers waiting for tables. The sights don’t remember what that had to do and sounds of the open kitchen and the with making a fur coat, perhaps he just original brick walls felt warm on a cold wanted to keep me busy. New York night. While we waited for A few doors away from the store was our table of thirteen with no reserva- the Garfield Theater where we’d spend tion, to my surprise and pleasure a many a day watching the movies of the hostess came by with samples of pizza era. Just beyond the Garfield was the dough covered by their pizza sauce. I Slepian Paint store whose family lived took a bite and my eyes rolled back in in the back of the rows of paint cans and my head, my taste buds exploded and brushes in a two bedroom apartment. the only thing that I could think of was Why am I telling you this? “I’m home” I waited many years to have A few weeks ago I had the pleasure that experience again. of attending the wedding of my oldest Wesley ordered several dishes for nephew, Wesley in Brooklyn and the the table including assorted salads, Friday night dinner for our family was rice balls, chicken parmigiana and held in the store that used to house the veal parmigiana and of course sever- paint store. al pizzas with great cheese, peppero- The street has changed of course. ni, sausage and the terrific red sauce. The fur shop, the coffee roaster and the I indulged myself and bemoaned the hat repair shop have been replaced by a idea of leaving the leftovers. The old TD Bank and the Garfield is now a park- saying of “You can’t go back” is en- ing lot for the bank. The paint store is tirely true but I came as close as pos- now a chic trendy Italian restaurant sible to recreating that black and Manufactured in the USA named La Villa Pizzeria Forno A Legna. white era in this full color world in Serving all 50 states with endless cooling possibilities (261 Fifth Ave.) one enjoyable great weekend. Cooler and Freezer Warehouses: Our insulated panels are prefabricated modular construction designed for fast and easy field assembly, relocation and future expansion with the addition of panels. Outdoor Walk-ins will include a heavy-duty one-piece Index of Advertisers membrane roof cap for protection against all weather conditions. Panels American Walk In Coolers ...........2 & 15 Oil Chef ......................................................6 consist of interior and exterior metal skins precisely formed with steel dies and roll-forming equipment rigorously checked for precision. The metal BK Barrit ...................................................9 Payrolls Plus ............................................7 skins are bonded firmly and permanently to the insulation. High-density panels have incredible flexural strength that eliminates the need for Broward Nelson ......................................3 Restaurant Marketing Services .........9 perimeter wood framing. Card Payment Systems ........................2 Sustainable Sippers™ ...........................7 Display Coolers and Freezers with Endless Possibilities: The constant addition of new products and package sizes continue to Delray Foodservice ................................4 Thunderbird ..........................................

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