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During a recession, there is a decline in consumer spending when the credit markets become harder and harder for consumers to utilize. This is a key trigger point we are watching very closely as the impact on the casual and fine dining sales will most likely be the first to be affected.Our Foodable Labs data shows that current trends for consumer traffic have been trending down for most sectors.Fine Dining down 3.9% Q1 vs Q2Casual Dining down 4.7% Q1 vs Q2Fast Casual down 1.4% Q1 vs Q2QSR up .053% Q1 vs Q2Recessions can be caused by a financial crisis, the bursting of a real estate or stock market bubble, or some black swan event that causes consumers to lose faith in the economy. Combine this with the current macroeconomics of global conflict, food supply shortages, and energy on the brink of supply problems in G20 nations, and you have the ingredients for a full-on recession.When GDP for the April through June period is released, it may be negative again, and by one common rule of thumb, two-quarters of negative GDP growth would mean the U.S. is already in a recession.That remains far from the case under the more formal standards economists use, particularly because hiring, perhaps the most important marker, remains very strong. A recent Reuters poll showed economists upping the likelihood of a downturn over the next year to 40%, but until workers start losing jobs, it is unlikely one has begun. The issue with the restaurant issue is we are already seeing the first signs of slowing job growth and reversal of job numbers for the first time in two years.So what are the things you can do to prepare? In this episode, we dive into a discussion with Ricky Richardson of Eggs Up Grill to talk about the tactics to help your restaurant business survive and thrive in these uncertain times.Discussion PointsManagement Preparation, how and what kind of team you should be building or grooming.Technology - prepare for more automation and more CRM integration.Menu Management - getting things right by maximizing and building new concepts - more with less.Marketing - more important than ever with market shares up for grabs and limited consumer spending on the rise.

Is the restaurant industry facing a major collapse under economic pressure? Why the mass exodus of significant CEO's within the last year, with Darden, Red Robin, Denny's, Brinker, and Starbucks all stating their CEOs were retiring after guiding their companies through the pandemic for over the past two years. Wingstop and Red Lobster's CEOs left for positions at other companies, adding to the turnover list.The previously recorded high of CEO departures was in 2019 – also the last time U.S. economists saw a potential recession on the horizon. Amid high inflation and rising recession concerns, company leadership may be preparing for difficult times after a few years of staggering change.Many companies not worried about layoffs may need to begin adjustments on compensation as inflation looms. In the past economic downturns of 2008, companies did not take inflation into consideration for compensation budgets since it was considered transitory. Now all of this may change with a new normal expectation of a 4-6% annual inflation base. The likelihood of Chair Power continuing a hard press on slowing inflation through Q4 2022 could place the country and the world in a new economic condition never seen before in the entire history of the restaurant business.We get a chance to chat with Patrick Renna the President of Burgerfi to reveal key pressures that brands are facing as they prepare to enter a very uncertain market. We dive in deep on strategy talking about technology, HR, menu management, and the future of growth plans.

The Fed Reserve Chair Jerome Powell testified in front of Congress this week. The update comes after the S&P 500's worst week since March 2020, including its fall into a bear market and the biggest Fed hike since 1994.With this new economic pressure, the restaurant industry continues to face rising menu prices and a double-digit slow down in retail restaurant traffic with consumers now dining out an average of 1.1 times less per week according to Foodable Labs.Tesla CEO Elon Musk, joins a growing chorus of Wall Street voices, including Roubini Macro Associates' Nouriel Roubini and several banks warning of tougher times ahead.“I think that a recession is inevitable at some point. As to whether there is a recession in the near term, I think that is more likely than not,” Musk told Bloomberg in an interview early Tuesday at the Qatar Economic Forum.Musk's comment lines up with an email he reportedly sent to company executives earlier this month, where he spoke of a “super bad feeling” about the global economy and said 10% of Tesla jobs needed to go, knocking shares of the company at the time.Could we see the first slowing of labor in the restaurant industry as a variety of white-collar jobs are now being hit with the hiring freeze and slowdown in many leading companies in the finance, retail, and automaker sectors?Goldman Sachs now sees a 30% chance of an economic slowdown over the next 12 months, from a previous 15% on worries the Fed will “feel compelled to respond forcefully” to high inflation. The restaurant sector could feel some of the deepest cuts as consumer spending could slow dramatically in the third and fourth quarters of this year.In this podcast, we talk with Larry Reinstein of LJR Hospitality and break down some of the key trends facing the industry and how operators can address a fast-changing economic landscape in the areas of management, labor, future technology and consumer habits.

Smokey Bones Bar & Fire Grill is planning to open a drive-thru service model for their casual dining business. Considered to be the first pure-play drive-thru in casual dining this could be the birth of something very exciting for the restaurant business.The drive-thru is being added to a restaurant in Bowling Green, Ky., and is expected to be up and running this summer. The big question is how will drive-thru impact pricing and speed of service for the chain and will they be able to compete with the rising stars of fast-casual and the stalwarts of QSR?Bigger questions about dining out will depend on the consumer. Credit card balances rose year over year, reaching $841 billion in the first three months of 2022, according to data released Tuesday from the Federal Reserve Bank of New York.“There's a good chance that Americans' total credit card balances will soon reach a new record high, marking a sharp reversal from the precipitous drop that occurred in 2020 and early 2021,” said Ted Rossman, a senior industry analyst at CreditCards.com.This will impact the restaurant business in a big way and survival may depend completely on strategies like casual dining drive-thru and new technology innovations that will position some brands to take a new market share position.Listen in on the full episode as we break down a variety of technology and consumer demand topics.Also, make sure to subscribe to our newsletter for the largest Podcast Network in foodservice.

You can now pay for your burritos and tacos with Bitcoin and other digital currencies, which could open up an array of innovations around loyalty and decentralized payment. Flexa has announced that the Mexican fast-casual chain can now accept digital payments through its platform. The option is available at all Chipotle locations in the US, and you can use the option on the Flexa-enabled wallet app, such as Gemini and SPEDN. Just launch up your app, choose Chipotle and show your phone to the cashier.The big question will be the direction of digital payments in the future could we see a leapfrog over the existing platforms like Venmo, Zelle, and others with a new feature for merchant services, data, and more? Its possible that an innovation wave could be brewing in the retail sector and likely that Chipotle has some very secretive plans for the future of blockchain payments.In my book the Chipotle Effect - the concept was the birth of the digital consumer and what that could lead to with brands like Chipotle, I think we have an answer now - and the digital pioneer for the industry, once again appears to be Chipotle. Others will follow fast, and there will be a mass adoption period just like social media in 2007-2010 - but the killer app is still early to identify, rest assured it's coming very fast!

Today I breakdown three tech categories that could be leaders in the future recovery of the restaurant industry. The key will be consumer adoption, UX, and the storytelling that many restaurants will need to implement to shift into a next-gen technology future.Faster Mobile PaymentsSquare, for instance, launched new handheld devices for servers that are designed to speed table turns. And Toast unveiled upgrades to its QR-code-based ordering and payment system, including a new feature that allows both the server and guests to add items to a running tab.The tools are not necessarily new, but they're being increasingly framed as labor savers because they eliminate the need for a server to run back and forth to put in an order or grab the bill.Delivery TechnologyNext-gen tech will begin to break out the delivery segment and potentially drive costs up in the beginning with higher margins in the future. Expect more logistics, order ahead, staging technology, and self-delivery technology. The key will be mobile UX integration to improve the customer experience to increase loyalty.Casual Dining Enters Premium Drive ThruTrends are heating up in Casual-dining drive-thrus. They've started to appear in various forms, from a full-service drive-thru at Smokey Bones to simple drive-up pickup windows at some Applebee's. Many analysts are leaning in that we will see more chains moving in this direction. Expect some premium aspects presented by casual brands to compete - the bigger question will be the aspect of if premium drive-thru is a good timing based on the economic conditions.Make sure to subscribe to our newsletter to get all the latest podcast updates from the Foodable Podcast Network!

Even with rampant inflation and rapidly accelerating interest rates, household borrowing climbed to start 2022 and hit a new record, the Federal Reserve reported Tuesday.Consumer debt and credit rose 1.7% in the first quarter to $15.84 trillion. The rise in total household credit was propelled largely by a $250 billion increase in mortgage debt, which now stands at $11.18 trillion, an increase of 10% from the first quarter in 2021.Consumers are returning to their previous habits with the balance between goods and services (Restaurants and dining out) spending back to where it stood in May 2020, according to data adjusted for inflation from Flexport, a freight forwarder. A separate metric cited by Goldman Sachs shows goods consumption about 5 percent higher from before the pandemic.Follow the Amazon TrendsInvestment firms noted that macro indicators appear to be deteriorating at a faster pace in a significant development for Amazon (AMZN)."The resulting negative sentiment across both consumers and businesses is likely to result in more cautious spending patterns, with headwinds worsening as the economic slowdown deepens. For consumers, that means less discretionary spend on pricier physical goods and more price sensitivity to service items like dining out."Will China boost spending with a Digital Yuan airdrop?The airdrop is a joint effort between the city of Shenzhen and Meituan Dianping, China's leading food delivery app. As per instructions, users would need to first log in to the Meituan app, sign up for the incentive, and then potentially receive the e-CNY rewards as part of a lottery draw.If chosen, the e-CNY is then dispensed to users and can be spent at more than 15,000 in-app merchant terminals that accept the state-owned digital currency. Previously, the People's Bank of China had identified the e-CNY as a potential tool for advancing regional economies and improving the efficiency of select financial services. Meanwhile, sources at Meituan say that the e-CNY plays a vital role in boosting spending and revitalizing local businesses. Shenzhen is also currently one of three cities in China where residents can pay municipal taxes and charges with the e-CNY.

Shares of Chipotle Mexican Grill Inc. CMG, -5.23% shed 5.23% to $1,252.89 Wednesday. Chipotle Mexican Grill Inc. closed $705.66 short of its 52-week high ($1,958.55), which the company achieved on September 23rd.The stock underperformed when compared to some of its competitors Wednesday, as McDonald's Corp. MCD, -4.38% fell 4.38% to $231.05, Yum! Brands Inc. YUM, -2.68% fell 2.68% to $109.46, and Domino's Pizza Inc. DPZ, -2.51% fell 2.51% to $328.02. Trading volume (306,196) eclipsed its 50-day average volume of 267,893.Chipotle Hiring IssuesA recent report, titled “Unequal Opportunity: Uncovering Discrimination in Hiring at Chipotle Mexican Grill” reached disturbing conclusions, according to experts. Specifically, of the applications submitted in 37 states over a three-week period in February, white applicants heard back from recruiters about “significantly” more jobs than Black applicants, the report found.Pricing Starting to Affect SentimentFinance chief Jack Hartung said the chain has raised prices by about 10% for the 12 months through Q1 compared to 2% in a typical year all at the same time Chipotle continues to see falling consumer satisfaction. Foodable Labs reported the third quarter in a row with falling brand sentiment specifically related to order accuracy and the lack of food quality. Current Q2 has the brand's overall sentiment rating at 76.98 the lowest in the history of the brand.Overall SentimentFood Quality 75.91 (Down YOY)Food Value 73.71 (Down YOY)Food Accuracy 72.06 (Down YOY)Source - Foodable LabsHartung isn't certain that the current leveling off signals a full reprieve. “I'd love it to be that inflation continues to pause and that our ingredient costs are stable here on out and I'd love to be able to say six months from now that we've not increased our prices,” Hartung said. “But we'll see. It all just depends on the inflationary environment.”

Woworks acquired Barberitos Southwestern Grille and Cantina, a 54-unit fast casual chain, and Zoup Eatery, a 68-unit fast casual chain, in a press release this past Thursday. Zoup will continue to be run separately by Eric Ersher, founder and previous CEO of Zoup Systems. With these acquisitions, Woworks will own six brands and over 400 restaurant locations.Since its birth in 2020, Woworks, the parent company of Saladworks, has focused on adding healthy fast casual brands to its portfolio. The company acquired Garbanzo Mediterranean Fresh and Frutta Bowls in 2020 and The Simple Greek last year. Woworks has also targeted expansion, adding 60 restaurant units last year and signing 28 new franchise agreements, which represented 112 new units.The company may be buying these chains in consumer distress - with a consistent downtrend in consumer sentiment in all but one of the transactions. Garbanzo, Frutta and Simple Greek were in dire consumer downtrends at the date of the sale. Zoup however has been a solid performer on overall sentiment and Barberitos was also a falling knife of consumer dissatisfaction according to Foodable Labs sentiment data.Barberitos and Zoup could also grow using Woworks' network of nontraditional locations, including ghost kitchens through partnerships with Ghost Kitchens and Combo Kitchens, as well as grocery stores, airports, colleges, and universities.

Today I breakdown Reef Kitchens as they seek an ownership stake in 800 Degrees Go, a joint venture between restaurant chain 800 Degrees and robotics company Piestro, 800 Degrees Go announced Thursday. Reef will also open 500 800 Degrees Go locations through 2027, and Kenneth Rourke, Reef's EVP of kitchens and brands, has joined 800 Degrees Go's board.800 Degrees Go currently operates out of 40 Reef locations in 13 markets and expect to open 100 more units this year, according to the press release. Reef initially announced a deal with 800 Degrees eight months ago to operate 500 mobile units by 2026. These plans and Reef's current deal with 800 Degrees Go are one and the same, 800 Degrees CEO Tommy Lee wrote in an email to Restaurant Dive.This past Thursday the House of Representatives passed The Relief for Restaurants and Other Hard Hit Small Businesses Act of 2022 (H.R. 3807), which would add $42 billion into The Restaurant Revitalization Fund. The bill, which will soon face the Senate, would also allocate $13 billion for other businesses with less than 200 employees that were hurt by the pandemic environment.If H.R. 3807 passes the Senate, the 177,000 restaurants that were approved for RRF grants but did not receive funding before the portal closed are already in a queue to receive grants, legislators said on a media call hosted by the Independent Restaurant Coalition on Thursday afternoon. About 20% of the industry will be eligible and will be asked by the SBA to sign a form confirming their businesses are either open or will reopen in the next sixth months. No additional application requirements will be necessary.

Shares of the California-based chain crashed over 5% in the afternoon trading session, more than doubling the decline of the S&P 500 Restaurants index.The decline could certainly be correlated with the anticipated earnings release, which is leaning in to some uncertainty as inflation impacts on margins have promoted price increases across products. According to Keybanc, prices have increased by 5-6% in a survey of over 1,500 locations. The bank noted that prices are now 3.3% higher for Steak/Barbacoa, 3.1% higher for Carnitas, and 2.4% higher for Chicken/Sofritas/Veggie entrees. These price hikes add to a spike in avocado prices to the highest level seen in nearly 25 years.Wedbush still shows as a buy"While CMG is not immune to incremental food cost inflation, we believe it remains relatively well-positioned to offset the incremental inflation with price increases remains relatively well-positioned to offset the incremental inflation with price increases," said a Wedbush note to investors.In comparison to other chains our own Foodable Labs data has been tracking overall sentiment for the past eight years and Chipotle has taken a bit of a hit this past quarter.Chipotle Overall SentimentThis time last year - 82.3 vs 77.2 in March 2022 and a fall of 5.1 points the largest we have seen in a YOY over the past four years.Panera Overall SentimentThis time last year - 79.2 vs 78.4 in March 2022 (Down 1.2 Points)Mod Pizza Overall SentimentThis time last year - 73.2 vs 79.4 in March 2022 (Up 5.8 Points)SweetgreenThis time last year - 80.3 vs 74.1 in March 2022 (Down 6 points)

Supreet Raju and her husband & co-founder, Gaurav Gupta are huge food and travel enthusiasts, exploring the blockchain industry together since 2017. While working and researching projects in the market, they noticed a consistent failure in making blockchain products truly accessible to general audiences. Even simple products were made to sound complex, which attracted no one except developers and tech-geeks. With increasing global interest in crypto & blockchain, they felt the need to create something simple, educational & user-friendly to onboard the next wave of adoption - which culminated into OneRare.The future of technology and consumer adoption is leaning more and more into the evolution of blockchain and how NFT's, the Metaverse, and more will play a bigger role in the future of restaurants, food supply chain as well as consumer adoption, and pop culture. We dive deep into this podcast in a way that will explode your mind with our special interview.

After more than a year of a bear market in innovation stocks that are not part of broad-based public equity benchmarks, we believe Instacart's move marks the first major publicly announced valuation cut by a private startup. One of its public competitors, DoorDash, DASH on the NYSE, also has dropped roughly 40% since March 2021. Instacart still could be overvalued relative to DASH, however, as its revenue growth, last year was less than a third of DoorDash's, 21% versus 69%, while its price-to-sales ratio is more than 50% higher at 13x compared to DASH's 7.5x.Meanwhile, data from private secondary markets also suggest that startup valuations are responding to the drawdown in public markets. Secondary marketplace Forge reported that prices for companies that traded on its platform both in the fourth quarter and in February declined roughly 10%, and that the percent of indications of interest (IOI's) on the sell side was 60%, the highest level since the depths of the coronavirus crisis during the first quarter of 2020 and a stark reversal from the 60% of buyer IOI's in 2021. Fast Casual Drive-Thru?Sweetgreen will open its first drive-thru pickup window, or "Sweetlane," in Schaumburg, Illinois, within the next year, the chain announced Wednesday. The unit's opening date and hours of operation have yet to be determined.Sweetgreen has been eyeing drive-thrus for several years, but the pandemic helped accelerate its plans. The chain's urban locations largely struggled during the pandemic, pushing Sweetgreen to build out its presence in suburban markets, where drive-thrus are a natural fit. In 2021, the fast casual chain opened 31 units, with 18 in suburban and residential communities, Neman said. Sweetgreen ended 2021 with 150 locations. Will this move continue to help the stock price?Foodable Labs Sentiment: 78.64 Down 3.12 Points in the past 90 daysWage WarsNusr-et Miami — an upscale steakhouse in Miami owned by celebrity chef Nusret Gokce, also known as "Salt Bae" — did not violate the Fair Labor Standards Act by using an 18% "service charge" added to customers' bills to help meet its minimum and overtime wage obligations, the 11th Circuit Court of Appeals ruled March 18 in Compere v. Nusret Miami (No. 20-12422 (11th Cir. March 18, 2022)).Filed by a total of 24 tipped employees at Nusr-et, the class-action lawsuit alleged that from Nov. 1, 2017, through Jan. 18, 2019, the restaurant "paid them less than the required federal minimum and overtime wages and forced them to participate in an illegal tip pool with non-tipped employees." The plaintiffs' case argued that the 18% service charge should be treated as a tip.The 11th Circuit determined that the service charge was not a tip because it was mandatory; the payment was not a "gift" and the amount was not, as the legal definition of "tip" states, "determined solely by the customer."Make sure to check out all of our amazing podcasts here on Foodable Network!

Crypto Impact on RestaurantsRestaurant Revitalization Fund is dropped from omnibus spending bill as hope for relief dwindles. The second round of restaurant relief will not be included in the omnibus spending bill expected to be voted on by Friday. The rallying cry for a last-ditch effort to include another round of the Restaurant Revitalization Fund in President Biden's spending package was led by Senate Small Business chair Sen. Benjamin Cardin (D-Maryland) and Sen. Roger Wicker (R-Miss.) in February. Torchy's Tacos founder Mike Rypka is back as CEO, the company said Thursday.Fresh Mex Moves with Torchy'sRypka was serving as interim CEO for the Austin, Texas-based chain following the retirement of former CEO GJ Hart, which was announced in November. Before launching Torchy's, Rypka was a corporate chef for several fortune 500 organizations MTV Studios, Disney Animation, and Dell. The chain took on a new group of new investors in 2020 that included private-equity firm General Atlantic, as well as D1 Capital Partners, T. Rowe Price, Lone Pine Capital and XN.Chippy ChipotleChipotle has recruited a mechanical employee to take the weight off the hard-working humans. The new recruit is called Chippy and has been given the all-important task of making the Mexican food chain's tortilla chips. Chippy will be helping with staff shortages and combating inflation as we see more and more tech use with fast-casual concepts.Chippy's first shift at Chiptole will take place in its test center in Irving, California. Chippy is a product of Miso Robotics, whose other business partners include the aforementioned Buffalo Wild Wings and the Dodgers baseball franchise. Chipotle, they gave their own reasonings behind their new hire: “We are always exploring opportunities to enhance our employee and guest experience. Our goal is to drive efficiencies through collaborative robotics that will enable Chipotle's crew members to focus on other tasks in the restaurant.”McD Goes All-In On PodcastsPodcast growth has led to increased attention to and investment in podcast networks that can better connect advertisers with diverse creators to reach these audiences. SiriusXM this month signed an exclusive deal with reVolver Podcasts, a network that specializes in Spanish-language podcasts. Earlier this year, Pod Digital Media, a full-service agency for multicultural podcasters, signed a three-year, eight-figure ad deal with McDonald's as the QSR giant seeks to invest in diverse media partners.In 2022, 51% of the population has listened to a podcast and roughly 78% are familiar with the medium.Podcast listeners increased by 29.5% from 2018 to 2021.Over one-third (104 million) of Americans listen to podcasts regularly.According to Edison Research, 41% (116 million) listened to a podcast in the last month.28% (80 million) of Americans are weekly podcast listeners.

Starship Tech a sidewalk robotic company is raising 100 Million in a flashStarship robots are revolutionizing food and package deliveries, offering people convenient new services that improve everyday life. Their ability to harness technology combined with experience providing services to millions of people makes this a reality today.Google accused of 'deceptive' online ordering practices by a restaurant groupA class-action lawsuit has been filed against Google alleging the tech giant infringed on restaurants' intellectual property rights and interfered with their customer relationships by using "deceptive online ordering practices." The suit was filed on behalf of Left Field Holdings, which operates several Lime Fresh Mexican Grill restaurants.Chains Longterm Impact From Russian ExitsStarbucks and McDonald's announced Tuesday that they are halting business activity in Russia following the country's invasion of Ukraine. Neither company has forecasted when their Russian stores could reopen. The Golden Arches has 850 restaurants and 62,000 workers in Russia and 84% of its Russian restaurants are company-owned. Starbucks has 130 total restaurants in Russia, all of which are licensed by but not owned by the company, according to data published by the Yale Chief Executive Leadership Institute on Tuesday.Welcome to the NFT Restaurant BoomChefs like Tom Colicchio are minting NFT pizzas, recipes, and even limited-edition gin bottles. But is the rest of the food world along for the ride?This episode sponsored by California Energy Wise & Dawn Professional®

Foodservice Tech Sell-Off - Affect on your restaurant?Lots of technology news this week and also a seismic shift in what we could be dealing with very soon if we see a potential recession and seven dollar a gallon gas. The landscape has erie similarities to an era when old school POS was displaced in early 2000. DoorDash buys Bbot to beef up in-store digital ordering capabilitiesDoorDash is acquiring Bbot, a hospitality technology startup that simplifies digital orders and payments processes, the company announced Tuesday. The terms of the deal were not disclosed.The deal will expand DoorDash's suite of first-party platform services, such as DoorDash Drive and DoorDash Storefront, to meet increased demand for integrated and simplified solutions. The aggregator also claims Bbot's technology will increase partner restaurant sales and reduce diner wait times to order and pay.I see this as an early validation that Bbot did not want to go the IPO route with the battering of foodservice tech companies that have fallen as much as two-thirds in less than a year with the likes of OLO and Toast.Next up is Toast - as CFO Elana Gomez states they are looking for tactical investments for market share growth. In my opinion, this is a bad strategy under the current economic overpriced landscape that is on the verge of a major hit as well as a shift from web 2 to web 3 that is clearly underway.The company is staying its course amid a broader sell-off in the cloud-computing sector since November and volatility in the broader markets in the wake of Russia's invasion of Ukraine and lower margins. Toast's shares are now in the $20 range, down from the $40 level in September that made it one of the largest IPOs of the year in restaurant technology.Paul's Take: This is a problem that we are facing right now in the tech sector with foodservice and one that will not be realized until 2024-25 which will then be too late. A caution in investing in this sector right now due to the fact we could see an early disruption of an industry that was forced into growth before they and the technology advancements of the future were ready. There are clear changes beginning to shift the tech landscape once again and the COVID bandaid of tech companies that have been thrust into these uncertain times wreaks of a bad situation brewing.This episode is Sponsored by Popmenu

Could third party be seeing the end of the party as more and more consumers are stressed with financial considerations and economic impact from inflation, interest rates, and global conflict?Operators are slowing down as well in terms of new restaurant openings. The slow return to normal and in-restaurant dining will have a slowing effect on the growth of third-party delivery.All that said, Door Dash recorded a 69% jump in revenue from 2020 to 2021, totaling $4.89 billion for the year, according to the company's full-year 2021 earnings results.The platform's losses also grew to $468 million for 2021 compared to 2020. DoorDash CFO Prabir Adarkar attributed this increase to the company's expansion into new verticals and investment in international growth.Trends are down and up as we break out some of the NRA's findings around the future consumer.More Restaurants Enter The MetaverseLast year, Applebee's experimented with NFTs as part of a "Metaverse Mondays” which had lackluster performance simply because they were new and first movers.The chief brand officer referred to the program as a low-risk, medium- to high-reward opportunity. He states going back to authenticity; the critical element is that it wasn't just a stunt or gimmick in terms of just an NFT that we put out there from our brand, but that we had that real-world component as well. The key for NFT and Metaverse use cases in the future will be real-world utility and the bridge that will enable how the market can develop for growth.Bringing in that real-world experience along with the NFT just made so much sense to be able to break through some of the noise that was happening as NFTs were starting to garner a lot of attention and a lot of activity from a lot of different brands.Panera also filed a trademark for the Paneraverse, and the potential of what they have in mind could be a big part of the brand's future. Listen to the podcast to learn more!

In today's episode of The Restaurant Report, host Paul Barron chats with Rajat Suri, chief executive officer of Presto about the future of where technology is going in foodservice. Suri, an engineer by training, confounded Lyft and developed Presto while at M.I.T. in 2008. Presto over the years started building out a suite of products in three major areas, touch, vision, and voice which are all different ways of translating a physical action or physical event to digital data. Presto Voice is a human-like AI voice, an assistant to help manage labor shortage. Presto Vision, a smart AI-driven analytics to optimize your everyday restaurant operations, and Presto Touch, a guest facing technology. Barron asks Suri if off-premise including drive-thru, pick-up and curbside, how it is today is the new normal, he says, he thinks off-premise is underpriced and will see a higher cost over the next few years. As companies like Uber Eats and DoorDash costs go up and you will see a decline in the off-premise business. Suri says, “I think drive-thrus are going to do gangbusters everywhere, I don't know if the world of people going back into dining rooms of restaurants that's going to come all the way back because I think people have realized that drive-thrus are very convenient a lot of people are more addicted to that channel. The future looks very good.”Barron talks to Suri about what would be the technology that would immediately draw people back into the drive-thrus, Suri says, I think the drive-thru is set for a rocket transformation due to technology. Presto is working on a drive-thru experience where you can literally drive in and you don't need to order or pay, you just pick up food. Presto's computer vision cameras can recognize the person ordering, have your food order ready for you and send you a text message to confirm you are getting the same thing or if you would like to add or change your order. Suri adds that this can speed up the drive-thru process and make it a better experience.Labor is getting more expensive and technology is getting less expensive, Suri says. He adds, automation is the strongest it's ever been today but it's going to look like nothing compared to five to ten years from now. To hear more from Suri about innovation, the future of technology in foodservice, and virtual staff members, check out this episode of The Restaurant Report on Spotify.

Leading off with the Cooper's Hawk announcement of their IPO in 2022 will set the stage for a few restaurant operations to take a lead in bringing themselves to the public stage. According to Ernst & Young, 2021 featured the highest annual deal volume on the markets ever, with 2,388 companies going public. The big questions for Coopers will be the connection to the Millenial and GenZ as a real market starts to emerge and could affect their powerhouse wine club of 500k strong. Casual dining still continues to be the one sector that has been affected most which could cause concern for Cooper's Hawk's valuation as an on-premise-focused casual dining brand.My 2022 Trends to Watch:I dive deep into mostly a technology-facing aspect of where the industry needs to go. I think we have finally faced our demons as an industry and understand that this is no longer an option for our success, but instead, the industry could be embracing a new technology avalanche coming its way. Tune in to the podcast for the full list of my trends to watch.

As we dive into this week's podcast we begin to tread in areas not often mentioned by the restaurant industry with Drone delivery leading the way and how Flytrex may be the next Uber for restaurant delivery. The real question will be the adoption curve of the digital consumer and if they have the uptake acceleration we have seen with online the third party. The likelihood that we see widespread drone delivery by 2025 is now a real possibility.C-Stores may have been the old school grab and go's of the past, but soon they will be forced and poised to enter the serious fray of fast-casual as they face an entirely new population of electric cars that are about to change the landscape of the American roadways. Fuel stations could be a thing of the past by 2030 and see the birth of a new model for C-store applications.Chipotle is often referred to as the rule breaker and the one that seems to always be out in front. In my book the Chipotle Effect, I predicted what we would see a new reality of the digital restaurant which is now becoming evident. Chipotle continues to separate from the pack as they enter into a fully digital and Chipotlane model - that in my opinion puts them on a course to 10K location by 2030. Lots to unpack in this episode as we also discuss what the tech stack might look like as we see these three key shifts moving the food consumer further and further from the dine-in restaurant.This episode is sponsored by Popmenu. Get $100 off your first month with Popmenu. Popmenu.com/restaurantreport

Food safety is a huge aspect of how Ghost Kitchen will control most of the digital landscape for the future and understanding the demand on a restaurant brand will be huge for both consumer awareness and brand impact. Maybe this is why we are seeing David Change make a quick exit from Reef Kitchens with reported food safety concerns.The issue stems from reports from Business Insider and Restaurant Dive that Reef's units served undercooked food and routinely failed safety inspections. Fuku has moved to Kitchen United according to a press release.Metaverse for restaurantsThis may be the new wild west for restaurants and how this integrates into brand building, digital payment, order placement, gamification and so much more. My deep-level reporting on my show Tech Path explores the Metaverse and the blockchain and how Web 3 could shift the sands of digital to a completely new understanding of how digital restaurants will be realized in the future. Applebees and McDonalds have tested the waters with the recent sale of NFT's and the entrance into a new creator-related Metaverse play. The biggest point to notice here is the massive lack of awareness to what is happening in this area for technology as related to the restaurant industry - though not a surprise when I look back on how restaurants were highly unprepared for social media in 2007, the early adopters will be the winners once again.Looking for Metaverse and Blockchain strategies for your restaurant?

DoorDash on Monday began offering 10- to-15-minute deliveries in the New York City neighborhood of Chelsea and if this works out they plan to put the hammer down to compete with some of the services like GoPuff and other younger upstarts that are starting to put some pressure on the top dog in delivery.Jack in the Box has entered into a definitive agreement to purchase Del Taco for $575 million, or $12.51 per share in cash, the companies announced Monday. This I think was a perfect acquisition for JIB with similar but not identical markets. The biggest issue we see is the potential to grow a demographic - Our Foodable Labs data revealed that Del Taco has a crossover rate of 23.8% of Jack in the Box customers one of the lower crossover demos in fast food!McDonald's is pulling a celeb play with Mariah Carey with 12 days of deals, plus fans have even more reasons to celebrate the Mariah Menu with free, limited-edition merch and a holiday-themed TV commercial.NFT's for restaurants may be closer than you think! - Make sure to listen to the full podcast to get the inside on how Blockchain and NFT's may be the next gold rush in restaurant technology - similar to the era of social media adoption by restaurants in 2007!

Mod Pizza is set to go IPO soon and is one of the darlings of the Fast Casual Segment, founded in 2008. They have been on a tremendous growth plan. They have raised $160 million and set a goal to increase its store count to 1,000 locations by 2024. Check out our Brand Analysis on Mod Pizza on a recent podcast to talk about their unique culture, which sets them apart from any brand I know.Will the Robots be able to earn the acceptance of consumers as we see mass adoption coming for restaurants in the next few years? According to the Bureau of Labor Statistics, August saw record amounts of workers quitting, with over 4.3 million Americans leaving their jobs. 867,000 of those were accommodation and food service workers.73.8% of consumers are willing to interact with RobotsBiggest Concern - 87.4% Safety and SanitationVelvet Taco Sells Out! And while they are finding the new home with Leonard Green & Partners, Front Burner, the seller will maintain a minority stake. The issue is that I think they may have sold this too cheap - waiting for the information, but I speculate the valuation was under what this concept should be worth.Also, listen in on our updated Self Service data from Foodable Labs!78.4% of customers will engage self-service over waiting in a line81% of consumers will switch brands when a SS operation is clunky Best and Worst Self Service BrandsTijuana Flats 43.3 ScoreChipotle - 85.6 Score

As we continue to see a shift in technology to take on the rising issues with Labor C3 and Sam Nazarian is leading a seed capital round of $ 20 million for Nomi, a startup that uses automation to create bowl-based meals. The investment is part of a 50/50 deal with a partnership with C3, which will test the robotic kitchens through "Iron Chef" Masaharu Morimoto's Sa'Moto restaurant concept. The space is scattered with tech startups like Piestro, Beastro, Refraction Bot delivery,RBI's leadership may be up to something with this acquisition of Firehouse Subs for a coll 1.1. billion. Though I expect this is a play for growth as RBI continues to see a struggling performance in comparison with other QSR concepts. McDonald's is looking to deliver a gangster move on third-party delivery with a white-label deal that could have ripple effects on an entire industry with 32K restaurants and a need for high-speed delivery to ensure quality. Door Dash and Uber may have just bagged the 800-pound gorilla without a safety cage.Last up is Sweet Green and whether or not the 364 Million IPO will make a big difference for this brand who has struggled to get profitable for over five years. Likely that the recently hired Chris Carr as COO will have his hands full with a huge demand for performance from the public investors.Foodable Labs Sentiment RankingsSweetgreen - 75.48 - Ranked #23Firehouse Subs - 71.02 Ranked #57Burger King - 73.02 Ranked #42Tim Hortons - 56.99 Ranked #203Popeye's - 62.37 Ranked #112

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion. In this episode of Chef AF, I chat with Chef Paul Griffin, chief culinary officer at BurgerFi about his training, his experience of over twenty years, and his road to BurgerFi. Griffin, born and raised in New Zealand, talks about being classically trained and how it gave him a foundation in French European cuisine with a foundation of sauce technique. When Griffin finished school, he took the traditional path and went gourmet, working for some of the best restaurants in the country and the world, he says. Griffin says he spent many years honing his culinary skills at the top hotels in the world and small restaurants, including The Breakers in Palm Beach. He came to South Florida and that's when Griffin began to build BurgerFi. I asked Griffin how he became a founding member of BurgerFi and he says, “being a chef in south florida we made some acquaintances in the industry that worked front of house, that were entrepreneurs and you know over the years we had crossed paths and and back in 2006 we kind of joined together.” He adds, “We were running high-end full-service Italian restaurants here and in Delray Beach. Delray Beach is a very young and vibrant little town right on the beach here and we had several restaurants that were doing lunch and dinner at super high volume.” Griffin had found a niche item on the menu, it was an antibiotic free beef burger. He says, “The burgers really became the star and then it took a few years of that and we realized that we hadn't played in the QSR field ever.” Griffin adds, they took a product that they were already selling and it became the burger brand BurgerFi. I chat with Griffin about the size of the BurgerFi opening team and he says, “we've been consistent with the plan, again coming with operational strength. We have a five-person team based on the 5 positions that they train. We have a grilled person, we have the front of the house, we have you know the assembly person. Well, it's not an overly complicated system. So the training team today is leaps and bounds over what I started back then, I mean we've introduced amazing technology.”Griffin says when asked about the industry, “I would love to see hospitality bounce back.” He adds, “It's more important than the food I agree with you, it's all about going out talking to someone and you know being treated pleasantly. It's becoming a lost art.” To hear Chef Griffin talk about supply chain disruptions, his recipe for the BurgerFi Spicy Wagyu Burger better known as the SWAG Burger, technology, and more check out this episode of Chef AF “It's All Food” or you can listen at Spotify!

Today's weekly wrap dives into the trends and stats for the current labor situation brewing in foodservice with a dramatic impact on restaurants based on new consumer data analysis from Foodable Labs.Tweetable Data PointsFoodable Labs Data:-229K restaurants permanently closed during COVID19-Over 1.3MM jobs lost-62% of millennials that were in the industry have gone outside the foodservice sector for work-Tech challenged restaurants to make up over half of the landscape in 2022-Fastest growing sector - fast-casual up 13.4% new openings in 2021-120+ new concepts in fast-casual in 2021-35% of consumers are choosing to eat out less due to rising prices - the largest demographic is millennialsI also breakdown the Doordash global expansion and what this could mean to the restaurant business. Along with the evolution of ghost kitchens being launched by Inspire brands, a little late to the party but definitely, one to keep your eyes on for growth in multi-concept ghost kitchens.Wrapping up with my latest insights on the Panera Bread IPO and why this could be a very good thing for Panera in a time where the market is looking for a big leader on the technology front.

In today's weekly wrap episode of The Restaurant Report, host Paul Barron looks at fast food embracing technology, explores the future of automation to address labor shortages and dives into Shake Shack's growth plans as well as Fat Brands newest acquisition. Three Key Points:Shake Shake's Q3 earnings call was released and chief executive officer Randy Garutti shared details on the expansion for 2022, expecting to develop forty-five to fifty company-operated stores and adding walk up windows, drive up, and drive-thrus to about twenty-five percent of them. The pressure of labor shortages increase as people continue to leave their jobs and autonomous drone delivery will come into play. Barron talks about Flytrex, Dominos, Nuro's latest development and more. McDonalds and Burger King are expanding with AI in the drive-thru side but Barron says that autonomous voice ordering will take over AI. Fat Brands announced the acquisition of Fazoli's for one hundred and thirty million dollars, Barron asks, “Is this a buy or a bust?” Fat Brands has also acquired Twin Peaks from Garnett Station Partners for three hundred million. Tweetable Quotes: “Most restaurant operators right now are still dealing with old tech and old formats when it comes to managing labor.” - Paul Barron “This is getting so dystopian, I feel like hospitality, where is it going?” - Paul Barron “You've got to figure out the solution that is going to deal with both autonomy speed technology and hospitality on the same side and that I think is going to be the holy grail for the restaurant industry.” - Paul Barron

Guest: Ken Chong, Co-Founder & CEO of All Day Kitchens

Guest: Haitham Al-Beik, CEO and Founder of Wings

In this episode of The Barron Report, host Paul Barron talks with Scott Lawton, the chief executive officer and co-founder of bartaco, to explore technology, ordering systems, and labor shortages. Three Key Points:Lawton talks about bartaco's business growth as well as taking on the pandemic. He shares bartaco's roll out of an entirely touchless dine-in operation and the creation of a more efficient labor model that allows them to compensate the staff well. Lawton talks about the bartaco culture and how a living wage has impacted their business. Bartaco switched their operating model to pooled tips, which allowed starting pay to be twenty-three dollars an hour or more at some locations. Lawton says that they don't need to find people with a lot of experience, just great attitudes. In terms of technology advancements, Lawton talks about using Wisley for their customer relationship management, holding all of the customer data and onedine, their partner for the ordering process in the restaurant. Lawton says those two pieces have created a whole wealth of data. Tweetable Quotes:We really put all of our attention into developing these service leaders, and they are salaried employees who make a bonus, who get benefits and they are really engaged in making sure the customers are happy.” - Scott LawtonWe think we have actually elevated the experience and we are seeing that in all of the comments on social media and our shops, where they are just blown away by the service.” - Scott Lawton Industry veteran Paul Barron takes restaurant business to the next level. The restaurant industry isn't just the business of food. It's a cross-functional, multivariate entity that touches almost every industry — after all, everyone needs to eat. So, why not learn from the greats from all businesses? Connect the dots, read between the lines, build innovation strategies, become a thought leader, get the inside scoop on trends and open your eyes to full vision of restaurants and hospitality with The Barron Report. To keep listening to The Barron Report, check out the podcast on iTunes Now!

In this episode of The Barron Report, host Paul Barron meets with Nabeel Alamgir, the chief executive officer and co-founder of Lunchbox, to explore the future of eating and online ordering in the hospitality industry.Three Key Points:Lunchbox Technologies was launched in 2019. The company supplies multi-unit restaurants with an online ordering system and marketing engine. Before founding Lunchbox, Alamgir worked his way up from busboy to chief marketing officer at Bareburger.For Alamgir, operators today need three things: a direct order option, half the sales coming directly to their system, and a coherent virtual and digital presence. Restaurateurs need to have the pace and mobility of start-ups to stay ahead of an ever-changing industry.Looking ahead, operators are becoming more ambitious. Tech companies would do well to go beyond making websites and loyalty systems, and start crafting more data-driven offerings and virtual experiences that give operators the ability to build consumer attention without a storefront.Tweetable Quotes:“GrubHub and the restaurant industry were never aligned, and I wanted to do something about it. So Lunchbox was born. We grew 700 percent last year and we're growing 500 percent this year. It's been bonkers.” – Nabeel Alamgir“We're not trying to hire the best people. We're trying to hire the right people for what this company needs right now.” – Nabeel Alamgir“The problem is people give up. Restaurateurs are not tech-savvy—and it's fine for them not to be. What is not okay is not hiring people who are.” – Nabeel AlamgirIndustry veteran Paul Barron takes restaurant business insights to the next level. The restaurant industry isn't just the business of food. It's a cross-functioning, multivariate entity that touches almost every industry — after all, everyone needs to eat. So, why not learn from the greats from all businesses? Connect the dots, read between the lines, build innovative strategies, become a thought leader, get the inside scoop on trends and open your eyes to the full vision of restaurant and hospitality with The Barron Report.To keep listening to The Barron Report, check out the podcast on iTunes Now!

In this episode of The Barron Report, host Paul Barron meets with Steve Simoni, the chief executive officer of Bbot, to explore how technology is transforming the restaurant guest experience.Three Key Points:Bbot allows restaurant customers—both in-store and at home—to order food and drinks from their phone. Guests do not have to wait for a menu, download an app, swipe their card, or even sign a receipt. Restaurants install the necessary Bbot hardware and signage, and guests pay on a website using their table ID.The Bbot platform offers restaurants a playbook for handling the marketing side of the business without breaking the bank. Small businesses tend to rely heavily on third parties without much reward. Bbot is able to support young and growing brands with a streamlined online ordering process that ensures restaurants a solid profit.According to Simoni, the average restaurant today uses about twelve different pieces of software to run their business. The goal for operators now is to take the time to consolidate, evaluating what tech is working and what tech is superfluous.Tweetable Quotes:“We built our platform to be open and integrated with other companies that are helping with marketing… the digital marketing game can be expensive if you do not know what you're doing.” – Steve Simoni“Due to economics, third parties are forced to promote chain restaurants on their apps for more profit, which takes customers away from smaller mom and pops that third parties claim to drive orders to—so they're not helping that much.” – Steve Simoni“All of these tech companies wouldn't come up if the demand wasn't there. The question is, how many of these companies can the demand sustain?” – Steve SimoniIndustry veteran Paul Barron takes restaurant business insights to the next level. The restaurant industry isn't just the business of food. It's a cross-functioning, multivariate entity that touches almost every industry — after all, everyone needs to eat. So, why not learn from the greats from all businesses? Connect the dots, read between the lines, build innovative strategies, become a thought leader, get the inside scoop on trends and open your eyes to the full vision of restaurant and hospitality with The Barron Report.To keep listening to The Barron Report, check out the podcast on iTunes Now!

In this episode of The Barron Report, host Paul Barron chats with Ido Levanon, the chief executive officer and director of Dragontail Systems, to explore how artificial intelligence and autonomous delivery systems are transforming the foodservice industry.Three Key Points:The Algo Platform and QT system use a patented algorithm and artificial intelligence to revolutionize the way restaurants operate. The QT system autonomously monitors prep and cooking processes in the kitchen, ensuring a seamless back-of-house experience.The Algo Dispatching system sits on top of a restaurant's own infrastructure to ensure that food always arrives hot, fresh, and a perfect match to what the customer ordered. Algo simultaneously automates kitchen flow as well as the driver dispatch process.The goal for Dragontail is to eliminate as many manual operations as possible so as to ensure orders are delivered quickly, efficiently, and accurately. Third party systems are fully integrated into the platform.Tweetable Quotes:“[The QT system] is like putting a super manager in the store, making the most optimized decisions.” – Ido Levanon“We are the only company that managed to develop a camera that can watch what's going on with the kitchen, connect to the point of sale, recognize what belongs to what, and guide the kitchen staff to the point where they make no mistakes.” – Ido Levanon“The ultimate [delivery] solution for any QSR where at least 20 percent of the business comes from delivery is to use a combination. Use your own drivers, but during peak times, use third-party drivers.” – Ido LevanonIndustry veteran Paul Barron takes restaurant business insights to the next level. The restaurant industry isn't just the business of food. It's a cross-functioning, multivariate entity that touches almost every industry — after all, everyone needs to eat. So, why not learn from the greats from all businesses? Connect the dots, read between the lines, build innovative strategies, become a thought leader, get the inside scoop on trends and open your eyes to the full vision of restaurant and hospitality with The Barron Report.To keep listening to The Barron Report, check out the podcast on iTunes Now!

In this episode of The Barron Report, host Paul Barron sits down with James O'Reilly, the chief executive officer of Smokey Bones, to explore the popular barbecue chain's latest ventures into the ghost kitchen and virtual brand space.Three Key Points:Smokey Bones launched its first two virtual brands in 2019. The chain has been recognized as one of the top twenty fast casual brands to watch by Fast Casual Magazine. Its virtual brand, Wing Experience, was also named QSR Magazine's most exciting virtual brands in the United States.Smokey Bones invested in a virtual brand strategy in order to build the profile of other—often overlooked—parts of the chain's menu, including burgers and wings. Thanks to their success, Smokey Bones has continued building momentum for both of the brands.To simplify its processes, Smokey Bones uses the same tech backbone for all of its brands, using one operating system and one menu management system. The chain also ensures that all of its virtual brand products are easy for its kitchens to create and execute, but still appealing to customers.Tweetable Quotes:“Ghost kitchens and virtual brands give us the ability to increase our points of distribution in a very efficient way, especially in trade areas where we have restaurants.” – James O'Reilly“The key to success is to offer menu items that operationally and logistically have overlap with what you're already good at doing.” – James O'Reilly“One of the biggest challenges is balancing the need to differentiate these brands with the need to keep them operationally as consistent as possible… we are constantly learning and adapting as we move forward, finding ways to make these brands easier to operate while protecting the incremental business that we've been experiencing.” – James O'ReillyIndustry veteran Paul Barron takes restaurant business insights to the next level. The restaurant industry isn't just the business of food. It's a cross-functioning, multivariate entity that touches almost every industry — after all, everyone needs to eat. So, why not learn from the greats from all businesses? Connect the dots, read between the lines, build innovative strategies, become a thought leader, get the inside scoop on trends and open your eyes to the full vision of restaurant and hospitality with The Barron Report.To keep listening to The Barron Report, check out the podcast on iTunes Now!

The fast-casual chain announced that it would increase menu prices across the board by around 4% with another price increase scheduled for the summer. Chipotle customers are also complaining about receiving 'tiny' burritos and smaller portions even as the chain says it's raising prices. Meanwhile these decisions are coupled with rising bonus pay for CEO Brian Niccol and stock buybacks. Is Chipotle stock in trouble? #Chipotle #CMG #BrianNiccol~Chipotle Stock in Trouble? | Raising Prices, CEO Pay, Stock Buybacks, and Tiny Burritos! ~⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺Subscribe on YouTube ✅ https://bit.ly/PBNYoutubeSubscribeFacebook

Manna Drone Delivery is making 3-minute air delivery a reality, whether you want food, medicine or anything you need in your local community. Using custom-developed aerospace grade drones, they deliver directly from restaurants and centralized kitchens to consumer's homes. Manna drones fly at an altitude of 80 meters and a speed of over 80kph - delivering within a 2km radius in less than 3 minutes.​ They're reducing delivery times to a fraction of their current times, greatly improving the consumer experience of food delivery, and saving lives as they take the dangerous process of road-based delivery into the skies. Guest: Bobby Healy, CEO & Founder - MannaManna website ➜ http://bit.ly/MannaDrones#Drones #Delivery #Manna~Manna CEO interview | Drone Delivery As a Service~⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺Subscribe on YouTube ✅ https://bit.ly/PBNYoutubeSubscribeFacebook

Beyond Meat (BYND) is a Los Angeles-based producer of plant-based meat substitutes founded in 2009 by Ethan Brown. The company has products designed to emulate beef, meatballs, ground meat, and pork sausage links and patties. Beyond Meat's innovation will be a key factor in its retail and dining expansion, however it appears it may get a bit of help from the WallStreetBets Gamestop/AMC crowd. It's looking like BYND will continue to 3x by 2022.Beyond Meat website ➜ http://bit.ly/BYNDsite#BYND #BeyondMeat #WallStreetBets~Beyond Meat Price Will 3x by 2022 | BYND Stock Analysis~⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺Subscribe on YouTube ✅ https://bit.ly/PBNYoutubeSubscribeFacebook

A common sight in ghost kitchens and restaurants is a wall of multiple ipads for online food orders. Deliverect integrates all your online orders to your existing point-of-sale and offers a suite of omni-channel restaurant management tools to perfect your operational flow both front and back of house. Deliverect has the ability to update all your online menus with just one click and provide insightful analytics and reporting. If you have no POS system, you can also run your sales directly from the Deliverect app and consolidate all your sales channels there.Guest: Zhong Xu, Co-founder & CEO DeliverectDeliverect website ➜ http://bit.ly/deliverect​#GhostKitchen​ #DarkKitchen​ #POSsystem​~Deliverect CEO interview | Ghost Kitchen Cloud-POS Solution~⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺Get the latest restaurant and hospitality insider tips and education on saving your restaurant business in our FREE Virtual Event Platform

Flytrex offers real world drone delivery service, today. Fully autonomous, regulatory approved and insured. Starting at 0.8c per mile. Walmart also began drone delivery with select grocery and household essential items from Walmart stores using Flytrex's automated drones. The drones are controlled over the cloud using a smart and easy control dashboard. Using our wire release mechanism, orders are gently lowered from eighty feet. Flying at 32 mph without traffic or other impediments, they reach your backyard in a fraction of conventional food delivery time. Flytrex can carry up to 6.6 pounds (6-8 hamburgers) for a distance of 3.5 miles and back. We cruise at 32 miles per hour and fly at an altitude of 230 feet. Guest: Yariv Bash , CEO FlytrexFlyrex website ➜ http://bit.ly/Flytrexdrone​#Flytrex​ #Drones​ #Delivery​~Flytrex CEO interview | 5min Food Delivery Drone~⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺Get the latest restaurant and hospitality insider tips and education on saving your restaurant business in our FREE Virtual Event Platform

Ghost Kitchen Brands freshly prepares well known food brands in one kitchen and location, optimized for online delivery and pick up. Ghost Kitchen Brands (GKB) recently announced it is teaming up with Walmart Canada, its first partnership with a big-box retailer to bring one-stop meal pickup and delivery to more Canadians. Customers can order freshly prepared meals in-store and online for contactless pickup or delivery (from a third-party app such as Uber Eats), and mix and match from more than 20 well-known brands including: Quiznos, The Cheesecake Factory, Saladworks, Beyond Meat, Nescafé and Ben & Jerry's with more being added. All meals are prepared in one kitchen for one pickup or delivery.Ghost Kitchen Brands website ➜ http://bit.ly/GKBrands​Bookkeeping For Your Small Business ➜ https://bench.grsm.io/paulbarron8134​#GhostKitchens​​ #Walmart​​ #FoodDelivery​~Ghost Kitchen Brands interview | Multi-Brand Restaurant Meals in Walmart~⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺Get the latest restaurant and hospitality insider tips and education on saving your restaurant business in our FREE Virtual Event Platform

The plant-based meat company Impossible Foods Inc. is rumoured to go public, expecting a valuation of $10 billion, as per reports. After a funding round in 2020, the California-based company valued at $4 billion. It may either file for an initial public offering in the next several months or merge with a Special Purpose Acquisition Company (SPAC). Impossible Foods has witnessed immense growth, with its products available in major fast food chains such as Burger King and Starbucks. It debuted its products through retail in 2019, and according to the Good Food Institute, the brand saw sales worth $7 billion in 2020. In 2018, Beyond Meat (BYND) became the first plant-based meat company to file for an IPO, which has a current market cap of $8.5 billion. On this stock analysis episode we delve into whether Impossible Foods will be a buy or sell on IPO launch.Impossible Foods website ➜ http://bit.ly/ImpFoods​Bookkeeping For Your Small Business ➜ https://bench.grsm.io/paulbarron8134​#ImpossibleFoods​ #BYND​ #IPO​~Impossible Foods IPO Stock Analysis | Buy or Sell~⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺Get the latest restaurant and hospitality insider tips and education on saving your restaurant business in our FREE Virtual Event Platform

Restaurant digital menu's have recently relied on QR code enable digital menus consisting of an ugly webpage with the dreaded downloadable PDF link. Worse so, once PDF is downloaded it consists of one giant (zoomed out) image of the menu. While that basic user interface was necessary to ramp up quickly during the restaurant closures, the lazy design experience won't cut it any longer. A great alternative to native apps are hybrid apps (also known as Progressive Web Apps) which have all the functionality of an app but built using common web technologies including HTML, CSS and JavaScript. On this episode, we sit down with Donald Burns The Restaurant Coach to discuss ways to make a restaurants digital menu not suck, including using video elements and real-time dish ratings.Guest: Donald Burns - The Restaurant CoachThe Restaurant Coach Site ➜ http://bit.ly/RestaurantCoach​Book "Your Restaurant Sucks" ➜ http://bit.ly/RestaurantSucks​Bookkeeping For Your Small Business ➜ https://bench.grsm.io/paulbarron8134​#Restaurants​ #Menu​ #Technology​~Your Restaurant's Digital Menu Sucks! w/ Donald Burns~⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺Get the latest restaurant and hospitality insider tips and education on saving your restaurant business in our FREE Virtual Event Platform

Although text messaging (SMS & MMS) is not a new technology, it is for restaurant businesses.Yum! Brands—the parent company of KFC, Pizza Hut, Taco Bell, and The Habit Burger Grill recently announced it has begun the first steps in integrating Text-To-Order technology to help restaurant chains drive growth. Text-to-order comes with a built-in direct response marketing channel that allows brands to send promotions and reminders to their loyal customers on an opt-in basis. Text marketing provides a powerful tool to drive repeat orders and build more brand equity. On this episode, we sit down with Donald Burns to discuss text-to-ordering, third-party delivery, fast casual ghost kitchens, and franchising unit economics.Guest: Donald Burns - The Restaurant CoachThe Restaurant Coach Site ➜ http://bit.ly/RestaurantCoach​​Book "Your Restaurant Sucks" ➜ http://bit.ly/RestaurantSucks​​Bookkeeping For Your Small Business ➜ https://bench.grsm.io/paulbarron8134​​#Restaurants​​ #Delivery​​ #Technology​​~Text-To-Order Restaurant Integration w/ Donald Burns~⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺Get the latest restaurant and hospitality insider tips and education on saving your restaurant business in our FREE Virtual Event Platform

On this stock analysis episode, we break down the top restaurant brands with a forward thinking strategy in implementing ghost kitchens and virtual brands. On our list is Denny's ($DENN) who spinned off two virtual brands The Melt Down (sandwiches) and The Burger Den (burgers). Brinker International ($EAT) known for Chili's restaurants, focused on chicken wings with its "It's Just Wings" virtual concept. And finally Bloomin' Brands ($BLMN), known for Outback Steakhouse, created a chicken tender virtual brand called Tender Shack. All three restaurant brand stocks have seen strong gains in their stock prices despite the catastrophic restaurant closures, reinforcing tech innovation as the winning strategy for the restaurant industry.#Stocks​ #GhostKitchens​ #VirtualBrands​~Ghost Kitchen Stocks To Buy | $DENN $BLMN $EAT Stock Analysis~⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺Get the latest restaurant and hospitality insider tips and education on saving your restaurant business in our FREE Virtual Event Platform

Tattooed Chef ($TTCF) is a plant-based food company offering a broad portfolio of innovative and sustainably sourced plant-based foods. Tattooed Chef's signature products include ready-to-cook bowls, zucchini spirals, riced cauliflower, acai and smoothie bowls, and cauliflower pizza crusts, which are available in the frozen food sections of leading national retail food stores across the United States as well as on Tattooed Chef's e-commerce site. They plan to increase store count by 41% and points of distribution of Tattooed Chef branded products by 35% by the end of the first quarter. On this stock analysis we're taking a look into $TTCF growth potential.Tattooed Chef website ➜ http://bit.ly/TattoedChef​#TattooedChef​ #TTCF​ #Stocks​~Tattooed Chef Growth Analysis | $TTCF Stock Buy or Sell?~⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺Get the latest restaurant and hospitality insider tips and education on saving your restaurant business in our FREE Virtual Event Platform

Beyond Meat (BYND) is a Los Angeles-based producer of plant-based meat substitutes founded in 2009 by Ethan Brown. The company has products designed to emulate beef, meatballs, ground meat, and pork sausage links and patties. Beyond Meat's innovation will be a key factor in its retail and dining expansion, though competition from industry giants like Tyson won't go unnoticed.Beyond Meat website ➜ http://bit.ly/BYNDsite​#BYND​ #BeyondMeat​ #Stocks​~Beyond Meat Stock Will Hit $4,500 by 2028 | BYND Stock Analysis~⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺Get the latest restaurant and hospitality insider tips and education on saving your restaurant business in our FREE Virtual Event Platform

Finally something passed that targets restaurants, helping food service establishments around the country avoid closure through billions in grants. $28.6 billion of the bill will go to assist restaurants, food trucks, bars, and street vendors in paying their back rent, mortgages, and pretty much anything else. This is not a loan but a non-repayable grant. Grants will be capped at $10 million for restaurant groups and $5 million for individual venues. Publicly traded companies or restaurants with more than 20 locations won't be eligible. If a restaurant has received a PPP loan, that amount will be subtracted from the potential grant amount. Funds must be used by the end of the year. While something is better than nothing, the initial ask was for $120billion. If you divide the $28.6 billion by the number of eligible restaurants, that comes out to the equivalent of about a $40,000 stimulus check for each restaurant. Is the grant enough? is it the last bit of help restaurants are getting? let us know your thoughts in the comments below!HOW TO APPLY FOR RESTAURANT STIMULUS GUIDE ➜ https://t2m.io/RestaurantStimmy​#Stimmy​ #Restaurants​ #StimulusChecks​~$44,000 Stimulus Checks For Restaurants? | $28.6 Billion Restaurant Stimulus~⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺Get the latest restaurant and hospitality insider tips and education on saving your restaurant business in our FREE Virtual Event Platform

We're diving into Starbucks ($SBUX) and analyzing it's short term growth. With over 80% of We're diving into Starbucks ($SBUX) and analyzing it's short term growth. With over 80% of company leaders reportedly planning to permit remote work after the pandemic could we begin to see less restaurant sales in over 84,000 urban locations? Starbucks has been seeing lower revenue and extra costs associated with COVID safety, however there's still no denying that Starbucks has been on a path back to growth.#Starbucks​ #SBUX​ #Stocks​~Starbucks Analysis | $SBUX Buy or Sell~⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺Get the latest restaurant and hospitality insider tips and education on saving your restaurant business in our FREE Virtual Event Platform

On this episode of The Barron Report, host Paul Barron explores the future of trade shows based on the latest data on consumer behavior and visitor expectations.The National Restaurant Association Show is being canceled for a second straight year as the state of Illinois's order to limit gatherings to no more than 50 people remains in effect until early June, according to an NRN announcement. With these cancellations piling up and social distancing/virtual gatherings becoming the norm, this begs the question of why we need trade shows to begin with. Is it possible the typical trade show attendee has been retrained to be more open to virtual events/webinars/trade shows? Recent data on consumer behavior and visitor expectations suggests trade shows need to die.#NRAshow​ #TradeShows​ #Business​~Why Trade Shows Need To Die ~⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺Get the latest restaurant and hospitality insider tips and education on saving your restaurant business in our FREE Virtual Event Platform