Find out what we discovered about:
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 chains conquering the US market with big ambitions, how to please millennials and why technology – hopefully – can never replace people in hospitality. Last but not least: Why you should not be terrified of eating cute dogs in Taiwan.
On our own behalf: Celebrate the 20th anniversary of our magazine FoodService Europe & Middle East with us and have a look at our jubilee edition here.
Enjoy reading!
Your FoodService Bites team
10 growing restaurant chains that could crack the Top 200
These are the chains poised to be the next generation. The list is is part of the Nation’s Restaurant News annual Top 200 report, a proprietary ranking of the foodservice industry’s largest restaurant chains and parent companies. (Approx. reading time: 6 min/slideshow)
nrn.com
Who can beat Panda Express?
New and innovative Asian concepts are vying for more market share, giving Panda a run for its money as the segment expands. (Approx. reading time: 11 min)
qsrmagazine.com
Weekly Research Bite
When you think about convenience, what is it that comes to mind? Maybe vending machines? Vending machines are available 24/7 and meanwhile offer a variety of products. However, this foodservice market segment has not been able to grow in all European countries. Overall, the compounded annual visit growth rate for vending was just +0.2% from YE Mar 2014 to 2018. Germany and Italy were the countries that were positively influencing this trend. In the other countries, visits were flat or down. Other market segments increased their convenience to consumers and held back vending from growth.
npdgroup.com
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 chains conquering the US market with big ambitions, how to please millennials and why technology – hopefully – can never replace people in hospitality. Last but not least: Why you should not be terrified of eating cute dogs in Taiwan.
On our own behalf: Celebrate the 20th anniversary of our magazine FoodService Europe & Middle East with us and have a look at our jubilee edition here.
Enjoy reading!
Your FoodService Bites team
Brands
10 growing restaurant chains that could crack the Top 200
These are the chains poised to be the next generation. The list is is part of the Nation’s Restaurant News annual Top 200 report, a proprietary ranking of the foodservice industry’s largest restaurant chains and parent companies. (Approx. reading time: 6 min/slideshow)
nrn.com
Who can beat Panda Express?
New and innovative Asian concepts are vying for more market share, giving Panda a run for its money as the segment expands. (Approx. reading time: 11 min)
qsrmagazine.com
Weekly Research Bite
When you think about convenience, what is it that comes to mind? Maybe vending machines? Vending machines are available 24/7 and meanwhile offer a variety of products. However, this foodservice market segment has not been able to grow in all European countries. Overall, the compounded annual visit growth rate for vending was just +0.2% from YE Mar 2014 to 2018. Germany and Italy were the countries that were positively influencing this trend. In the other countries, visits were flat or down. Other market segments increased their convenience to consumers and held back vending from growth.
npdgroup.com
Consumer Trends
What millennial diners want now
By 2026, 80% of millennials will be parents. The biggest need of these working families: convenience. Here’s a look at how millennials’ foodservice patronage has shifted, and what’s driving these convenience-driven customers. (Approx. reading time: 4 min/slideshow)
foodservicedirector.com
More than half of Brits prefer eating at independent venues
Some 53% around the country prefer to eat out at independent establishments in order to support local businesses, according to a new survey. (Approx. reading time: 2 min)
morningadvertiser.co.uk
The top 5 foods for delivery
According to research from the NPD Group, the top restaurant foods for delivery are led by classic comfort foods long known for being consumed on the couch. (Approx. reading time: 4 min/slideshow)
restaurant-hospitality.com
Technology
Why technology will never replace chefs and servers
As restaurants are adapting to newer technologies from immersion circulators that can crank out the perfect medium-rare steak to robot bars that can craft the perfect cocktail to self-serve kiosks where diners can place their own orders, will there still be a need for culinary schools in the future? (Approx. reading time: 4 min)
restaurantscanada.org
Are robots taking over the world? A restaurant in Chennai serves an answer
Robot, which opened in November 2017, is India’s first robot-themed restaurant that uses robots to serve food. (Approx. reading time: 5 min)
scroll.in
Know thy customer
Operators leverage tech-driven insights to provide personalised service. (Approx. reading time: 5 min)
restaurant-hospitality.com
Advertisment
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!
Read more: www.gierlinger-tierwohl.com
By the way …
Lifelike Taiwanese ice cream dogs are slightly terrifying
Move over Black Tap Milkshakes and Cronuts, because there’s a new sweet treat that the citizens of the internet are obsessed with right now: ice cream Shar-Pei puppies. They’re little, they’re cute, they melt when you don’t eat them fast enough, and they’re only available at one shop in Kaohsiung, Taiwan. (Approx. reading time: 3 min/video)
eater.com