Find out what we discovered this week:

Starbucks / Domino's / Shake Shack / 7 trends to shape foodservice

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 future growth plans, technology changing the way restaurants work and the impact of millennials and generation x on the foodservice industry. Also: How Kanye West – unintentionally - started the latest Twitter war between Burger King and McDonald's.

Enjoy reading!
Your FoodService Bites team


Starbucks expands delivery in China to 1,100 stores
The company announced the expansion of its pilot delivery program in China through food delivery operator Ele.Me, owned by China’s Alibaba. (Approx. reading time: 2 min.)

How Domino’s plans to keep its momentum
This week’s episode of RB's podcast "A Deeper Dive" features Domino’s CEO Ritch Allison talking international growth, technology and following Patrick Doyle. (Approx. reading time: 2 min./40 min. audio podcast)

Shake Shack turns to growth after challenging quarter
Even though Shake Shack ended the third quarter with same-store sales down 0.7%, the company remains positive as it looks toward the future. The chain said it still expects to end 2018 strong and is looking ahead to massive growth opportunities domestically and internationally over the near future. (Approx. reading time: 5 min.)

Weekly Research Bite

Consumers love snacking in the afternoon – and compared to the previous year, this day part even gained visits by 1.3% in the Big 5 European markets (Great Britain, Germany, France, Italy and Spain). In France, the frequency is highest: On average each French consumer had 72 visits per year in the foodservice market. Germans have a frequency of only 41 visits on average in the afternoon. So there is still potential and room for growth in Germany.


21st century hospitality: have restaurants been too slow to exploit technology?
Smaller independent restaurants tend to run scared of ‘faceless’ technology, but from no-shows to personalising your offer, liberation is nigh. (Approx. reading time: 3 min.)

Why not pair robots with acclaimed chefs?
Chef Daniel Boulud is an investor and culinary director of Spyce, the robotics-focused, fast-casual restaurant in Boston, developed by MIT engineering students. How does he reconcile being involved in a kitchen run by a robot? (Approx. reading time: 2 min.)

Consumer Trends

Gen X and the art of the dining deal
Gen X is a generation of planners. On the younger end of the 42-to-52 age range, many Gen Xers are making plans to save for their kids’ college. On the older end, retirement. Either way, when it comes to money, they’re counting their pennies. (Approx. reading time: 2 min.)

Has the Poke trend peaked?
Recent closures and bankruptcies in the USA indicate the mainland fast-casual raw fish craze may be levelling off. (Approx. reading time: 6 min.)

Restaurants fail for many reasons – don’t try to pin this on millennials
The problems facing Jamie’s, Byron and GBK include dining apps, diminished quality and oversupply – not ‘fickle diners’. (Approx. reading time: 5 min.)

The 7 trends that will shape foodservice in 2019
Regardless of what weathermen and the Farmers’ Almanac might predict, a blizzard is certain to hit the foodservice industry through the remainder of the year in the form of predictions for 2019. The fourth quarter brings an avalanche of speculation about what’s ahead for the business. (Approx. reading time: 4 min.)

By the way …

Burger King uses Kanye West tweet to escalate beef with McDonald’s
These days, many of the big fast food brands exhibit some degree of sassiness on social media, but the UK branch of Burger King is feistier than most on Twitter. Now, the brand decided to use a tweet from Kanye West to drag its forever-enemy, McDonald’s. (Approx. reading time: 1 min.)