Find out what we discovered about:

the future of meat, where to find growth opportunities in new markets and how ro replace the suddenly unpopular straws.

Dear Reader,

This edition of our weekly newsletter as usual covers noteworthy and curious news from the international hospitality business, must-knows to speed up your business. Find out what we discovered about the future of meat, where to find growth opportunities in new markets and how ro replace the suddenly unpopular straws. Finally: why Chinese people love robot waiters – even if they can't serve.

Enjoy reading!
Your FoodService Bites team
 
 

Management


How the fastest-growing chains break through
Get a closer look at eleven chains that are finding new ways to drive domestic sales, units and estimated sales per unit — in some cases all three. (Approx. reading time: 15 min.)
nrn.com
 
Restaurants embrace the coworking trend
While some restaurants shun laptop use, others are embracing freelancers and remote workers. With help from startups like Spacious and Kettlespace, operators are transforming their dining rooms into coworking spaces for the 9-to-5 crowd and making a profit. (Approx. reading time: 4 min.)
restaurant-hospitality.com

Delivery is helping dinner grow again
Consumers are more oriented to home, so restaurants are meeting them where they are. (Approx. reading time: 4 min.)
nrn.com

 
Weekly Research Bite
People get more and more food and drinks delivered. But who knows details about this service type? For example: What do guests spend on average when they order food for delivery? Are they willing to spend more than when they pick it up or eat on the premises? The consumer panel CREST provides the answer: The average eater spend for delivered food is more than 20% higher than for an average visit in the foodservice market (average of the Big 5 European countries GB, France, Germany, Italy and Spain). In Germany, the difference is the lowest, in France it is the highest.
npdgroup.com

 

Food & Beverage

Best Sandwiches in America 2018: 9 sandwich trends to know
This year's Best Sandwich winners reflect broader consumer trends as chefs find a new twist on traditional menu favourites. (Slideshow/approx. reading time: 4 min.)
restaurant-hospitality.com
 
Operators step up snacks to meet demand
With anytime, anywhere eating the style of the day, snacking has moved beyond a between-meal activity. Instead, it’s sometimes the meal. It now includes a wider variety of foods and beverages. What’s more, snacking has evolved into a 24/7 demand in many operations, especially those geared to millennials and college students. (Approx. reading time: 1 min.)
foodservicedirector.com
 
The conscious carnivore’s guide to meat
Meat eating can be a fraught endeavour that every person must navigate individually. This guide to commonly misunderstood meat-related terms won't tell you what or how to eat, but give you the facts you need to make informed decisions. (Approx. reading time: 3 min.)
newfoodeconomy.org
 
The future of food goes way beyond lab-grown meat
Whatever the future looks like, one thing is certain: We’ll still need to eat something. But what exactly we’re consuming could take any number of forms: bloody burgers grown in a laboratory, goopy protein shakes, curiously uniform apples, nicely seasoned crickets. (Approx. reading time: 12 min.)
medium.com

 
 

Sustainability


Restaurants scramble to find a new straw
The simple plastic straw has become a complicated problem for the restaurant business. In just a few months, several restaurant companies have scrambled to find a solution to what had been a relatively simple part of their supply chain as consumers and municipalities demand the elimination of plastic straws. (Approx. reading time: 3 min.)
restaurantbusinessonline.com
 
Food-service behemoth Aramark is doing away with plastic straws

Aramark Corporation, which runs food-service programs at large-scale venues such as schools, hospitals, and sports stadiums around the world, has announced plans to “significantly reduce” single-use plastic utensils — such as straws — from its business. The cuts will take 100 million straws out of operation each year. (Approx. reading time: 1 min.)
eater.com
 
 
By the way …
 
Wild about tech, China even loves robot waiters that can’t serve

The mind-reading headsets won’t read minds. The fire-detecting machine has been declared a safety hazard. The robot waiter can’t be trusted with the soup. China is ready for the future, even if the future hasn’t quite arrived. (Approx. reading time: 10 min.)
nytimes.com



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