Technology finds a sweet spot in D.C. restaurants: RAMW Pre-RAMMYS 2018 Roundtable
At a restaurant roundtable at Church Hall in Georgetown, Washington, D.C., featuring 2018 RAMMY Awards “Restaurateur of the Year” Finalists, a panel of local restaurateurs shared their views on a variety of topics and lessons. At this pre-RAMMY Awards event, sponsored by the Restaurant Association of Metropolitan Washington (RAMW)....No Wait App...Hank's App...MarginEdge in Northern Virginia.
Ways restaurateurs can select the right foodservice distributor: Op-Editorial
Restaurant owners find themselves in a better bargaining position, but some of the biggest considerations in selecting the right distributor partnership have become more complex. Competitive pricing, reliability, distributor perks, convenience and industry know-how are reflective of some of the most important considerations...Independent restaurants will outpace chain sales growth by nearly double (independents to grow +4 to +5 percent vs. chains' +2 to +3 percent growth).
PFG reports 3Q 2018 financial results
Performance Food Group Company today announced its third-quarter and first-nine months fiscal 2018 business results: otal case volume grew 0.8 percent Net sales increased 2.7 percent to $4.3 billion Gross profit improved 7.2 percent to $558.7 million... “We are pleased with our third-quarter net sales and profitability, said President and CEO George Holm.
Opportunities abound for fast casuals, despite slowing growth: Report
According to its 2018 Top 250 Fast-Casual Chain Restaurant Report, total sales growth for the top restaurant chains in the segment was just 9 percent in 2017. In 2015, Technomic reported fast casual chain restaurants were growing sales at a 11.5-percent clip. Also unit growth rate in 2015 was 9.8 percent, but in 2017, growth was just 6.1 percent...As U.S. saturation nears, chains have opportunities in underdeveloped markets, including Australia, Mexico, Saudi Arabia, Spain.
Three protein trends being tapped for successful product development
...Asian Island foods, a trend identified by Chicago-based consultancy Technomic. It has propelled Asian Island chicken on menus. At the same time, consumers are looking for protein alternatives to meat and are driving an interest in the creation of more food products and menu items that tap the nutrition and appeal of pulses and plant-based proteins.
Digital ordering served up restaurant-style by LevelUp, MonkeyMedia partnership
Now, brands that operate on MONKEYTM can offer mobile ordering for takeout, delivery, and catering to their guests through LevelUp Broadcast, an extensive partner network of digital channels. This strategic integration will provide MonkeyMedia Software's network of more than 8,000 restaurants with access to an ever-increasing population of mobile users who order ahead for takeout, delivery and catering.
Revel Systems continues to grow on the wings of mobile point-of-sale popularity
Revel Systems, an iPad-based point-of-sale (POS) system company, has seen strong growth due to the growing popularity of mobile POS. As part of an array of advanced solutions, mobile POS is helping restaurateurs access added benefits, including back-of-house integration, a marketing platform and enabling more options for engaging customers.
D.C. restaurants adopt the gluten-free trend
Gluten-free (GF) foods, typically consumed by those with celiac disease, wheat allergies, and gluten sensitivity, have seen a 36 percent sales growth rate from 2010-2015, according to Packaged Facts. Entirely devoted to GF treats, Virginia-based Happy Tart bakery has locations in Alexandria, Falls Church, and Del Ray (currently under renovation). Cakes, crepes, cookies, cupcakes, macarons, and fresh bread.
Eatery Pulse News Media debuts new Washington, D.C. food and drink magazine, grows web-based broadcasting
Our newest publication, Swizzle Chill, will complement the D.C. area’s media coverage of thriving local bar and restaurant scenes...The magazine will be a fun, high-energy and joyous source of local discovery of D.C.’s best experiences and provide further visibility to our restaurant community.
What are the next top global flavors for restaurants to tap?
"Thai, Indian, Korean and North African Influences are hot right now and are breaking through into foodservice in the form of sauces, spirces and proteins," she says...Technomic, a Chicago-based foodservice research film and consultancy, has also presented Southeast Asia as a source of flavor trends.
National Restaurant Association launches Benefit Trust Health Plan
“Restaurant employees are our greatest asset and we want to ensure that they receive the best health care available. This is why the Restaurant & Hospitality Association Benefit Trust, has been specifically designed to assist our smaller members with employee retention. This innovative approach...CEO of the National Restaurant Association
