FoodService Bites

Domino's Tech Accelerator of the Year / New CEO's at TGI Fridays & KFC / 5 menu trends

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 Domino’s technical evolutions, McDonald’s freeing burgers from artificial ingredients and how to complain properly at a restaurant.

Enjoy reading!
Your FoodService Bites team


Domino’s named 2018 Tech Accelerator of the Year
Domino’s Pizza has been named the most innovative restaurant company in tech and honored with the 2018 Tech Accelerator of the Year award by Restaurant Business. (Approx. reading time: 2 min.) 

McDonald’s USA goes clean with seven burgers
The hamburger, cheeseburger, double cheeseburger, McDouble, Quarter Pounder with Cheese, Double Quarter Pounder with Cheese and Big Mac from now on contain no artificial preservatives, artificial flavors and added colors from artificial sources, McDonald’s USA says. (Approx. reading time: 3 min.) 

Pret A Manger starts labeling food with allergens
The British sandwich chain will be adding more detailed information about allergens in its food. In 2016 a girl died from cardiac arrest after eating a sandwich containing sesame seeds, which she was allergic to. (Approx. reading time: 3 min.) 

Dunkin’ & IHOP launch breakfast-themed beers
Two restaurant chains best known for breakfast have recently launched a beverage that people are generally discouraged from drinking in the morning: beer. But Dunkin’ Coffee Porter and IHOPS Pumpkin Pancake Stout won’t be available in most of the chains’ own restaurants. (Approx. reading time: 1 min.)

Weekly Research Bite

Whilst it is common to order a beverage with a meal in Full Service Restaurants, this product combination is also driving visits in Quick Service Restaurants. Meanwhile more than 2/3rd of all visits in QSR include food and beverage (average of the Big5 European countries). Nevertheless the differences between the countries are important. Germany is the country with the lowest share of those visits. Less than 60% of all German QSR guests order food and beverage combinations, in Spain or Italy more than 70%. So there is opportunity to grow for German operators and learn from their European colleagues.

Food & Beverage

5 menu trends that could soon become mainstream

Ingredients and flavours trending at independent restaurants often inspire menu ideas at chains and more mainstream operations. Five emerging trends to watch, gathered from Technomic’s most recent Independent Insights report, which examined 50 menus across the U.S., ranging from food trucks to fine dining destinations. (Approx. reading time: 2 min. / slideshow) 

Floral flavours, charcoal ingredients take root
With so many new items popping up on restaurant menus and at grocery stores all the time, it can be difficult to keep pace with the latest trends. It looks like the following are here to stay for a while, predicts Nancy Ngo of the Pioneer Press. (Approx. reading time: 3 min.) 


Ray Blanchette becomes TGI Fridays CEO
After nine months as CEO of Ruby Tuesday, Ray Blanchette has left the job to assume the same position at archrival TGI Fridays, succeeding Aslam Khan. Blanchette’s successor at Ruby Tuesday has not yet been named. (Approx. reading time: 1 min.) 

Get your employees to be brand ambassadors
Fractional CMO of Chief Outsiders John Lenzen gives practical tips for getting employees on board to help reinforce and tell your story to the market. (Approx. reading time: 4 min.) 

KFC names Yum Brands veteran Tony Lowings CEO
Roger Eaton, CEO of the KFC Division of Yum Brands Inc., will retire at the end of the year and will be replaced Jan. 1 by president and COO Tony Lowings, the company said. (Approx. reading time: 1 min.) 

Quality by Respect is best meat quality and animal welfare.
Health as a basis for quality.  The nature-oriented approach needs space, but with notably less technical applications. Animal welfare doesn’t have to be expensive.
The pigs live on straw bedding, have access to shaded open spaces and of course the best climate, instead of ammonia and Co²-loaded air in the stalls.
The consumer will love you for it!

By the way …

The right way to complain at a restaurant
Eater’s senior associate editor Whitney Filloon gives useful tips on how to properly complain about bad wine, an overcooked steak, or a misplaced reservation without making restaurant staff or your company miserable. (Approx. reading time: 3 min.)