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Subway finds a tougher sandwich market, three new innovations in food delivery and how diverse rum spurs creativity and profit

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 Uber Eats' perspectives for the future, how food-truckers more and more often become victims of vandalism and theft, and what you could have earned in 2017 – if you had been in Steve Easterbrook's chair.

Enjoy reading!

Your FoodService Bites team


Subway finds a tougher sandwich market
Competitors are nipping at the heels of the once-unstoppable giant. (Approx. reading time: 1 min.)

Inside the world’s fastest-growing food delivery service
Uber Eats’ Jason Droege discusses the past, present, and future of data-informed food delivery (Audio podcast/transcription: 46.24 min.)

P.F. Chang’s is up for sale
The company has hired advisors and has some interested buyers. (Approx. reading time: 1 min.)

Weekly Research Bite

Probably most of us would think that women are more concerned about light and healthy food and choose restaurants for this reason. But in reality there is not a big difference between male and female guests. Overall only 3% of all guests choose restaurants because they offer light or healthy food. In Great Britain the share is the highest across the Big 5 European countries, but is also below 5%.

Door to door: three new innovations in food delivery
Although some purists say that food experienced via delivery can never measure up to eating in the restaurant or cooking from scratch at home, diners are consuming more delivery than ever before due to its convenience and growing options. (Approx. reading time: 2 min.)

The food truck industry is booming—and so is food truck crime
The cost of doing business in a food truck is a far cry from the hundreds of thousands of dollars it takes to run a restaurant. But the loss from theft or vandalism can be staggering for owners, especially those who don’t already know that they’re uniquely vulnerable. (Approx. reading time: 9 min.)

Food & Beverage

7 innovative menu trends with staying power

Food fads come and go, but trends stick around and evolve, a distinction that was echoed at Winsight's Restaurant Directions conference. The audience of operators from emerging chains learned that today's top menu trends fall into seven big buckets. (Approx. reading time: 3 min.)

The future of food is up to chefs
The effects of poor diets and wasteful food systems are becoming impossible to ignore, spurring more people to consider how the ways we produce and harvest food affect the planet and how the foods we eat affect our bodies. In theory, many people share the goal of eating in a way that is healthier and more sustainable, but in practice, diners’ decisions are driven by what tastes good. (Approx. reading time: 2 min.)

Diverse rum spurs creativity and profit
Sales of rum are on the rise, and so, too, are the interests of savvy bar and restaurant operators. (Approx. reading time: 4 min.)

Focus on flavour is key in marketing plant-forward food to diners
As US diners increasingly seek out meals that are made without meat or use it in a supporting role to plant products, it’s important for foodservice operators to understand how to market these dishes in a way that resonates with consumers. (Approx. reading time: 2 min.)
By the way …

See what top restaurant CEOs made last year
NRN breaks down how much CEOs at the largest public restaurant companies made last year. Here are the 25 most highly compensated CEOs, from among the public companies included in NRN’s annual Top 200 report. (Slideshow, approx. Reading time: 10 min.)