FoodService Bites

Shake Shack / McDonald's / Eating Insects

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 the new measures taken by brands like Shake Shack or Giraffe to boost innovation and enter new sales channels, how a new type of flex-casual restaurant changes its face (and offer) during the day and why a London restaurant serves burgers with a QR code printed on the bun.

Enjoy reading!
Your FoodService Bites team


Are remodels hurting McDonald’s sales?
An analyst suggests that keeping restaurants offline while they add kiosks is hurting same-store sales, says RB’s The Bottom Line. (Approx. reading time: 1 min.)

Shake Shack’s CEO on his vision for Shake Shack’s new test kitchen
Shake Shack’s new Innovation Kitchen will function much like Chipotle’s Next Kitchen in New York or Chick-fil-A’s test kitchen in Atlanta. It’s a dedicated space for the team to try out new menu items and new technology, get nearly instantaneous guest feedback, and be able to make faster decisions on whether those menu items are ready for wider rollouts. (Approx. reading time: 3 min.)

Giraffe and Ed's Easy Diner partner with Tesco to launch retail range
Boparan Restaurant Group (BRG) has entered into a partnership with supermarket chain Tesco for the launch of the debut retail ranges from two of its popular brands. (Approx. reading time: 1 min.)

Weekly Research Bite

Workplace cafeterias or school/student canteens? In which of these segments are soft drinks more popular? Actually it depends on the country. In Germany, the soft drink incidence in school/university canteens is 13%, so every 8th student orders one of these beverages. And it is almost 50% higher in German workplace canteens! This is completely different in France and Great Britain – and important to know for beverage manufacturers as well as canteen operators to be able to tailor their offer accordingly.


Casual dining groups return to sales growth
UK restaurant groups saw a return to sales growth in August after a difficult summer. (Approx. reading time: 1 min.)

Flex-casual restaurants shift formats by daypart
Those who have followed Pino Luongo’s career operating posh Italian restaurants in New York, like Le Madri and Mad. 61, might be surprised to know he’s now running a fast-casual restaurant. Or at least at lunchtime he calls it fast casual. (Approx. reading time: 4 min.)

Feedback loops for excellent interpersonal communication
The seven things a leader should do for excellent interpersonal communication: create safety, ensure feedback loops are in place, encourage trust in others’ competence, implement stepped decision-making, involve bottom-up, use transformational leadership, and match stated and actual organizational culture. This post delves deeper into the second task: ensure feedback loops are in place - or how to let co-workers know their effort is meaningful, good, or excellent. (Approx. reading time: 4 min.)

Food & Beverage

Why aren’t we eating more insects?
They’re high in protein, low in cost, eco-friendly and tasty. And only in the West have we resisted them. (Approx. reading time: 8 min.)

Will the future forget about meat?
Food experts are learning to love fake beef. By the 22nd century, the real thing may be a rarity. (Approx. reading time: 10 min.)

Restaurants win over guests with fun, affordable snacks
Speed and a little creativity are key, chefs say (Approx. reading time: 5 min.)

By the way …

The Lowdown: the scannable burger
Modernised-Japanese restaurant Ichibuns is selling a burger with a scannable QR code branded on its bun. (Approx. reading time: 1 min.)