FoodService Bites

Nestlé-Starbucks wrap up deal / 5 must-have drinks on the menu / Effective team communication

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 Nestlé and Starbucks finishing their multi-billion licensing deal, 50 great ideas to boost your business, the latest trends in beverages and how people all around the world like their eggs for breakfast.

Enjoy reading!
Your FoodService Bites team

Brands



Red Robin’s downturn: 4 lessons for restaurants
With 572 restaurants, Red Robin doesn’t have the game-changing heft of an Applebee’s (1,900 units) or a Chili’s (1,634 branches). But other casual-dining operations might learn a thing or two from the smaller operation’s troublesome experiences during the quarter ended July 15. Here are some lessons that could apply to brands large, small and in-between. (Approx. reading time: 2 min.)
Restaurantbusinessonline.com 

Hakkasan Group posts pre-tax losses of $145m
High-end Chinese restaurant and nightclub group Hakkasan has posted losses of $145 (£112m) for the year ending 20 June 2017. (Approx. reading time: 1 min.)
Bighospitality.co.uk 

Nestlé, Starbucks wrap up $7.15 billion licensing deal
Nestlé and Starbucks have concluded their licensing deal for the Swiss food giant to market the US coffee maker’s packaged coffees and teas around the world. (Approx. reading time: 1 min.)
Reuters.com

Weekly Research Bite
More women in the workforce – is this reflected in more visits to workplace canteens? The answer is yes. Compared to YE Mar 17, visits of female guests in workplace canteens increased by more than 2% across the Big 5 European countries. Germany, Italy and Spain were driving this trend. Did canteen caterers in these countries respond better to the different expectations of females guests? What held back growth in France and Great Britain?
Find out more at npdgroup.com

Management



50 great ideas to boost business
Operators are out to create magic — to come up with practices that set them apart from the pack. But innovations in the restaurant industry also have to make business sense. These 50 ideas go beyond what’s “cool” to deliver smart, trend-forward solutions that might just serve as an inspiration for others. (Approx. reading time: 12 min./Slideshow)
Restaurantbusinessonline.com 

Tools to foster effective team communication
Constant, timely and effective communication among management is one of the most crucial elements of running a successful of a bar or restaurant. (Approx. reading time: 4 min.)
Nrn.com 

Lessons from Father Greg Boyle on eating your humble pie
The Rev. Greg Boyle, known as Father Greg, is the founder of Homeboy Industries in East Los Angeles. He says, “If you're humble, you'll ask the poor, what would help you? But if you're led by hubris, then you tell the poor, here's what your problem is; here's how you fix yourself.” Managers, too, can learn from this approach. (2:23 min. video podcast by John Baldoni)
Smartbrief.com 

Study: Five factors driving the 1.6 billion tons of food waste
We all know that food waste is a big problem, but a new study from Boston Consulting Group (BCG) quantifies the issue with some truly shocking numbers — and posited five factors exacerbating the problem. (Approx. reading time: 1 min.)
Thespoon.tech 

Food & Beverage



Restaurants step up cold brew options
Long before there were spirulina smoothies, or ginger-turmeric shots, or even run-of-the-mill energy drinks, there was coffee. But as the functional-food market gets more crowded, this centuries-old member of that segment is getting upgrades as restaurants and manufacturers tweak it with herbs, spices, fats and even gases to add to its appeal and purported health properties. (Approx. reading time: 5 min.)
Nrn.com 

5 drink trends getting attention now
Operators have been moving the needle on the food side of the menu, incorporating on-trend flavours, global cuisines and natural ingredients. Now the berevage side is getting attention, as a focus on seasonality, unique flavours and health are impacting both alcoholic and non-alcoholic drinks on restaurant's menus. (Approx. reading time: 3 min./Slideshow)
Restaurantbusinessonline.com 

By the way …

What an egg breakfast looks like in 10 places around the world
The incredible, edible egg is a popular component of some of the world's greatest breakfast dishes. Insider rounded up some of the most delicious ways to eat eggs in the morning around the world. (Approx. reading time: 4 min.)
Thisisinsider.com

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