This is What It Takes To Be a Leader In Your Restaurant

This is What It Takes To Be a Leader In Your Restaurant

You made it. You’re a leader in your restaurant. Well, that might be what your business card says or how you see yourself. The truth is often quite the opposite. We tend to think that being a leader is about the title or even tenure. Nothing is further from the reality that many people are not the leader they think they are.

There are a few elements that come along with the title of being a leader. Some are well known and a few are those intangibles that make a leader truly stand out. In the restaurant industry today there is plenty of mediocrity floating around. If you want to be a leader in your restaurant, then you must aim for outstanding.

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Emerging Restaurant Brands Set New Pace for Growth While the Rest of the Industry Implodes in 2018

Emerging Restaurant Brands Set New Pace for Growth While the Rest of the Industry Implodes in 2018
  • Foodable Labs releases the Top 150 Emerging Restaurant Brands report.

  • These emerging brands saw 8.2% spike in social traffic and are millennial favorites.

The industry is facing a major slump in 2018, quite possibly the greatest reduction in traffic for total restaurant locations in the past 30 years.

Foodable Labs research reveals this trend based on a combination of three factors – industry sentiment, a transitioning consumer base and slowing social restaurant visits (SRVs.) These factors combined will attribute to the impending doom for the restaurant business in 2018.

This is where the Emerging Brands come in to save the day.

What seems to be a bulletproof approach to brand building, we have found that there are 150 brands that seem to be bucking the trends of slowing traffic, closing locations and a consumer shift. In fact, these emerging brands are breaking the norms of the restaurant business of the past by creating a new approach for an entirely new type of consumer.

These 150 restaurants are leading the industry in a variety of categories. On average, they are up 8.2 percent in SRVs versus the rest of the top 1,000 brands we have indexed, which is down 5.9 percent.

These brands also have an average Sentiment score of 86.5 compared to the industry average at 76.2.

What is even more impressive is the breakdown of consumer base. These brands average a staggering 63.5 percent of millennial consumers, a segment of the population with super buying power.

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Now Trending: Pickled and Fermented Foods

Now Trending: Pickled and Fermented Foods

By Courtney WalshWest Coast Editor

A staple element of many European, Asian, African and Middle Eastern culinary traditions, pickled and fermented ingredients are just now starting to make their way into a wide range of restaurants nationwide. From accoutrements to integration in cocktail programs, pickling has become all the rage for U.S. chefs and mixologists alike, with many restaurants choosing to initiate house-made pickling programs as well as experimenting with unique vinegars and nontraditional pickling ingredients with which to work with.

Below, we explore restaurants in three major cities that are spearheading this trend.

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3 Innovative Ways Restaurants are Working Towards Sustainability

3 Innovative Ways Restaurants are Working Towards Sustainability

By Courtney Walsh, West Coast Editor

Sustainability is quite the buzz word in the food industry these days, although a clear definition of the term is not always easy to come by. Defined by the EPA as “creat[ing] and maintain[ing] the conditions under which humans nature can exist in productive harmony to support present and future generations,” working towards sustainability is always a win-win for restaurants but many restaurant operators and chefs are unsure of what steps to take to get there.

Yes, buying sustainably grown and locally sourced produce and meat products is a step in the right direction, but there are more valuable avenues restaurants can take to not only contribute towards creating a national sustainable food system but also to cut their own in-house food and wastage costs as well.

Here we detail three innovative steps restaurants across the country are taking towards creating a sustainable future.

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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.   

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