Off-Premise Insights — What the Data Tells Us About Takeout & Catering Operations

In this episode, we talk with Darren Tristano, a foodservice trend expert and 24-year veteran of Technomic Research and Consulting, where he co-founded Technomic Information Services and continues to provide industry insights and perspectives on restaurant, consumer and menu trends.  With a pulse on the industry, we look into what the data is telling us about takeout and catering operations.

Show Notes

  • 0:30 - Introductions

  • 01:15 - Erle sets the stage

  • 02:18 - Understanding the consumer

  • 07:08 - "Online ordering is one IT project away from being eliminated"

  • 07:46 - Welcome to the show Darren Tristano - let's define off-premise

  • 10:26 - Marketing or operations?

  • 14:08 - Third party players, how can operators make it work?

  • 17:27 - Can't operators opt out and simply say I'm going to get more active in my selling?

  • 19:10 - The technology is still new

This episode is brought to you by

 
 

Leading Culinary Predictions and Trends 2016: What’s in the Hunt?

Leading Culinary Predictions and Trends 2016: What’s in the Hunt?

By Barbara L. Vergetis Lundin, Assistant Editor

A survey of chefs conducted by the National Restaurant Association predicted 20 trends for 2016. The chefs are obviously on top of their game, as all of the trends have come to fruition in some form or fashion. Which ones are in the hunt?

Read More

Technomic’s Darren Tristano — Fast Casual Evolution, IPOs & QSR+

On this episode of Fast Casual Trends TV, brought to you by the Foodable Network, we speak with Technomic’s Darren Tristano at the Fast Casual Trends & Directions Conference in Chicago. Watch the full episode as Tristano and host Paul Barron dive into QSR+, a new subsegment of the restaurant industry, and how this new financial wave of IPOs — like Shake Shack’s — will affect the fast casual space.

What characteristics shape the definition of QSR+? How did this subcategory come into fruition? And what makes a brand sexy to investors?

4 Ways Consumer Behavior Is Shaping Restaurant Industry Demands (and Other Insights From the 19th Annual Restaurant Industry Conference)

4 Ways Consumer Behavior Is Shaping Restaurant Industry Demands (and Other Insights From the 19th Annual Restaurant Industry Conference)

By Allison Levine, Foodable Contributor

With demands for fairness, transparency and accountability when dealing with employees, customers and society-at-large, there are major influences shaping the restaurant industry. 

At the 19th Annual UCLA Extension Restaurant Industry Conference, leaders in brand development, food service design innovation, operational excellence, market analysis and customer satisfaction explored the demands for high-quality ingredients, local sourcing, healthful menus, natural and minimally processed food, and sustainability.  

In a series of mini presentations, structured like TEDx Talks, Steven Goldstein of The Culinary Edge spoke about current culinary trends, Fred LeFranc of Results Thru Strategy and Chef & Author Andrew Hunter discussed the guests’ journey, and Darren Tristano of Technomic tackled the future of eating local.   

Read More