Reggie Soang

latest Snaxshot are you even ready?! 🌶 Momo-fuk-u takes everything back, best naive acting goes to Momofuku and marguerite mariscal just agreeing to everything, WOW! 📈Boisson retail is no more but NA continues to grow 🛒 Erewhon's RTD is apparently debuting in over 100 stores in SoCal 🍻Liquid Death, Not Beer and the vice-fication of water 👀Dr Smood Group's doubling down in CPG CURATION OF NEW BRANDS + MORE! immi's ramen-ventions: a category outlook

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I can think of no better trend than culinary professionals, influencers, and tastemakers finally saying out loud that high-quality processed foods are as good, if not better, than made-fresh-from-scratch ingredients. Just as I don't expect others to agree with me on politics, books, and movies, I don't expect everyone to enjoy repetitive cooking tasks. What I find meditative and satisfying others find tedious, boring, and pointless. Fair enough! We need high-quality processed goods so that everyone can enjoy exceptional food every day for every meal. IT IS POSSIBLE! It's time to demand that our food processing infrastructure deliver fresh, flavorful, nutritious ingredients that are both affordable and save time. https://lnkd.in/gCcwZBPY

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"Confessions of a GM: 20 Years in the Trenches of Restaurant Servitude I've spent two decades in the hospitality industry, and let me tell you, being a server is NOT for the faint of heart! It's a tough job, folks, and I've seen it all - the good, the bad, and the 'I-can't-believe-I-have-to-wear-this-ugly-uniform' ugly. As a GM, I've had the pleasure of working with some of the most incredible people on the planet (and some not-so-incredible ones, but that's a whole other story). And let's be real, the 'work hard, party hard' mentality is REAL. I mean, who needs a social life when you can have a 12-hour shift, followed by a night of 'networking' with your coworkers at the bar? But what this video (and most people) don't mention is that many servers are actually superheroes in disguise. They're students, single parents, debt-ridden graduates, or just people who need a job to make ends meet. And yet, they show up every day with a smile, ready to take on the chaos of the dining room. So, to all my server friends out there, I see you. I know the struggles are real, but so are the laughs, the camaraderie, and the sense of accomplishment when you make it through a crazy shift. Keep on keeping on, and remember, it's all worth it for those precious few minutes of peace during your break."

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Tequila!   Many large players such as White Claw, and The Boston Beer Company (maker of Truly) are expanding their offerings and releasing tequila-flavored ready-to-drink (RTD) cocktails as consumers are increasingly turning to tequila offerings in the beverage alcohol sector.   I had the opportunity to share my insights and thoughts on this surging trend with The Food Institute. In the article, I emphasized how innovations in ready-to-drink (RTD) formats, including tequila-based seltzers and margaritas, are meeting consumer demand for novel flavors. Additionally, I pointed out that tequila production has remained stable despite global supply chain disruptions and highlighted the increasing consumer preference for high-quality artisanal spirits.   Read the full article here: https://lnkd.in/gB9f-3Ci   #Tequila #BeverageIndustry #MarketTrends #ConsumerInsights #RTDCocktails

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Include the cost of delivery in your item price versus separating it out….so says the data presented by Andrew Custage of Medallia who questioned customers on their preferences - here at Food On Demand 2024. What does your restaurant do on pricing delivery? The Digital Restaurant #fooddelivery #pricing

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🌟 A recent analysis has revealed that New Jersey holds the dubious distinction of having the dirtiest restaurants in the United States 🏴. Data compiled from TripAdvisor reviews show an overwhelming number of complaints regarding restaurant cleanliness, far surpassing other states 🍽️. The study, conducted by Affordable Seating, analyzed reviews mentioning hygiene issues such as "dirty restaurant," "rats," "roaches," and "hair in food" 🦠. New Jersey led the pack with 320,520 complaints about dirty restaurants — 854 percent higher than the average across the Top 10 dirtiest states! New Jersey had 1,883 reviews mentioning hair in food and 810 complaints about rats and roaches 🪳🪲🐀. This report highlights the alarming cleanliness issues within the state's dining establishments. It serves as a wake-up call for restaurants to drastically improve their hygiene standards to ensure the safety and satisfaction of patrons 🍴💧🧼. #Food #FoodSafety #FoodSafetyCulture #FoodSafetyMatters #Restaurants

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I'm curious to see what other restaurant operators are seeing with their alcohol sales. There has been a lot of discussion about a rise in non alcoholic beverage sales and a focus on more people drinking less. At the same time Tequila continues to boom with beer and wine both seeing large drop offs in sales (nationally). There is a huge opportunity to offer a great NA program and there are a lot of great options there from Athletic Brewing Co. to Seedlip Drinks etc. I'm seeing more and more restaurants doing some sort of house made soda with interesting seasonal flavors and fresh herbs etc. In many cases these drinks aren't significantly less expensive than their alcoholic versions. What are you doing at your restaurant? Do you place huge importance on getting a liquor license at your new locations?

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Restaurants sink or swim based on the experiences of their customers. Are you doing the basics? It’s not just about tech adoption. It’s about making sure every customer who walks through that door leaves with an experience they couldn’t fault. But how? Make it: 1) Convenient Customers want to take the headache out of dining. So make your service convenient, and make it speedy. Take Dunkin', for instance. Their move to order-ahead wasn’t just about the need for new tech. It was about understanding what 'Runnin’ on Dunkin’' really means to their customers. They made life simpler, one donut at a time. 2) Frictionless Remember when Starbucks made your morning routine easier through mobile payments? Was that really about giving you a new way to pay? Or was it about making your morning latte-grab experience seamless? This is the essence of reducing friction. 3) Personalized Customers want to feel personally valued. When our Brewery partners added new contactless tech during COVID, the brands created bonds with their guests by having employees personally greet customers in their vehicles and walk them through the new order/pay process. They understood that ‘contactless’ didn’t actually mean ‘without any type of contact’, at a time where people were craving interaction. We are social creatures. That need to connect with the brands and people we interact with has never & will never go away. Make it personal. Make it about them. These fundamentals are just the surface of what goes into creating great customer experiences. Would you add anything? #MobileOrdering #CustomerExperience #RestaurantTech

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We officially launched F&B Insights to market nationally --now working with over 40 operators. F&B Insights announces public launch   F&B Insights, a platform that helps bars, restaurants and hotels streamline partnerships with suppliers, monetize sales data, reduce turnover and raise profits, officially announced its public launch on Thursday.   The company aims to turn restaurant data into revenue streams for operations, working to transform the way establishments in the food-and-beverage industry make decisions about the prices on their menus.   During its pilot phase, F&B Insights serviced more than 40 businesses. The work was shown to add 1% to 3% more revenue per total beverage spend for each customer.   "F&B Insights has a great vision for operator and supplier relationships and undoubtedly will help us streamline and strengthen our partnerships while looking out for our best interests," Anthony Hitchcock, COO of Flagship Restaurant Group, said in a statement about the launch. F&B Insights

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Restaurant success hinges on a deep understanding of key metrics. We all know the importance of cost of goods sold (COGS), average guest check, and average table check. RevPASH (Revenue Per Available Seat Hour) reigns supreme. RevPASH dates back to 1998. credited to professor Sheryl E. Kimes of the Cornell University School of Hotel Administration, RevPASH was inspired by the airline industry's metric. RevPASH offered a more holistic view, considering not just revenue but also seat utilization and time. Why RevPASH Matters RevPASH goes beyond just sales figures. It helps you identify areas for improvement by asking crucial questions: Are we maximizing our seating capacity during peak hours? Could we adjust service times to optimize table turnover? Are there opportunities to increase revenue per seat through menu adjustments or upselling strategies? By analyzing RevPASH, you can make data-driven decisions to: Increase revenue by optimizing seating and service efficiency. Improve profitability by maximizing return on investment per available seat. A higher RevPASH means that the the restaurant space is being effectively managed.

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New sales channels for NA brands & accessible purchasing locations for consumers is a plus for retailers, consumers and brands. Even with the existence of supermarkets & the concern that stores will eat into each other's sales, a lot of folks in NYC will keep their local stores they find enjoyable or convenient alive. There's CVS all over the place, bodegas still thrive. There's an abundance of both mass chain and small business restaurants. There are more than enough consumers in this city for multiple formats to survive. https://lnkd.in/g6ZYvSmx

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Pizza Hut U.S. President David Graves has resigned, leaving the company after just 4 years of service to the company. Graves was praised for his leadership in helping to modernize the brand, spearheading initiatives like extending store hours, introducing the Melts food category, holiday promotions, and forging partnerships with third-party delivery services. Yet, despite all of these efforts, Pizza Hut's sales growth in 2023 trailed behind all other brands within the Yum umbrella, with same-store sales falling 4% in Q4 and growing only 1% over the year. Against the backdrop of Taco Bell and KFC experiencing stronger sales growth in the U.S., and Domino's same store-sales outnumbering that of Pizza Hut by 1.6%, it was too much to allow to continue. The resignation suggests a loss in faith in Graves ability to turn it around, and more so should send a message to investors across the industry that brands who previously thought themselves immune to inflation…need to think again.. https://lnkd.in/eJceRAjp #restaurantnews #tagex #liquidations #furnitureauctions #furnitureliquidations #equipmentliquidations #equipmentauctions #foodindustrynews #foodserviceindustry #kitchenquipment #restaurantequipment #commercialkitchenequipment #restaurantauctions #restaurantclosures #restuaranttrends #restaurantnews #cfo #coo #foodindustry #foodindustryequipment #liquidaterestaurant #openrestaurant #expandrestaurant #foodoperations #restaurantclosure #restaurantremodel #restaurantliquidation

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People ask me all the time how they can learn the foodservice business. My answer is: #1 Dive in and start doing #2 Find a mentor with experience (5% of the cost of strategy consultants) #3 Listen to the Titans of Foodservice podcast. Where you can hear directly from both industry vets who know the business, and folks like First Bite trying to change it. Thank you so much Nick Portillo for having me on to talk about how our data and workflow tools are helping sales teams execute in foodservice! Episode link in the comments.

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Shake Shack (NYSE:SHAK) Posts Q1 Sales In Line With Estimates 😄💰 Summary: Shake Shack, the popular fast-casual restaurant chain, recently released its first-quarter sales report, which was in line with market expectations. Despite the challenges posed by the ongoing pandemic, Shake Shack managed to maintain steady revenue growth, showcasing its resilience and ability to adapt. This positive performance is an encouraging sign for investors looking to grow their Health Savings Account (HSA) and capitalize on the recovering restaurant industry. Key Highlights: - Q1 sales figures met estimates: Shake Shack reported revenues of $155.3 million for the first quarter, aligning with analysts' predictions. This demonstrates the company's stability and potential for future growth. - A testament to adaptability: Despite operating restrictions and social distancing norms, Shake Shack successfully adjusted its business model to cater to evolving customer preferences, including expanded delivery options and digital order platforms. This flexibility allows the company to target a broader customer base and drive long-term profitability. - Recovery in the restaurant industry: As vaccination rates rise and economies reopen, the restaurant sector is showing signs of strong recovery. Shake Shack's consistent performance in Q1 reaffirms its position in the market and suggests that it is well-positioned to capitalize on this trend. With the healthcare landscape rapidly evolving, investing in companies like Shake Shack can be a strategic move to grow your HSA. By engaging in the stock market, you can maximize your health and financial wellness while securing a promising future for yourself and your family. Don't let the Fear of Missing Out (FOMO) hold you back! Take action now to explore the potential of investing in Shake Shack and other healthcare-related stocks to boost your HSA. 💪💼📈 #hsa #investing #healthcare #health #family #wellness

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Chocolate-Caramel Ganache Dip with Fresh Fruit. Fresh fruit and cookies dunked in creamy, fudgy dip that’s laced with warm caramel! Just 3 ingredients!  https://lnkd.in/g8ViuZZ Makes 1 1/2 cups dip INGREDIENTS 1 cup semisweet chocolate chips 2/3 cup heavy cream 1-2 tablespoons caramel sauce (sold with the ice cream toppings) For serving: Fresh fruit (such as bananas, strawberries, and starfruit) and cookies of choice INSTRUCTIONS Combine the chocolate chips and heavy cream in a small saucepan or microwave-safe bowl. If you're using a saucepan, heat the cream and chips together over medium heat until the chips are melted the mixture is smooth, stirring frequently. If you're using the microwave, cook on HIGH until the cream is hot and the chips are soft, about 30 to 60 seconds, checking and stirring every 20 seconds. Stir until the mixture is smooth and glossy. Spoon the mixture into a serving bowl (or individual bowls).  Warm the caramel sauce in a small bowl in the microwave (or small saucepan) for 20 seconds, until just warm. Drizzle the caramel sauce over the chocolate dip and serve with fresh fruit and cookies.

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Catering, particularly #R2OC (restaurant to office catering) looks like a lifeline being extended to a wide array of restaurants--established brands get orders through name recognition, newcomers are a fresh choice, discovery cuisines get discovered. The barriers to entry are modest. ezCater does make it easy. Other channels Forkable, Waiter.com, Bentocart, Cater2Me, CaterCow, Club Feast, Fooda, Foodee, MobyDish, Peach, Sharebite, Thriver, HUNGRY, Zerocater, and Chowmill (*) will promote your restaurant to their select group of clients. To maximize the opportunity, consider working with several catering channels. Each has different strengths, one may not fill your culinary capacity, and day to day orders from just one channel may create feast-or-famine business volumes which just become another element of your business that is hard to predict and adjust to. Message me--I am happy to share our list of catering channels you can explore. *(I am sure there are others--this is the group we work with.)

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ALERT A LENGHTY POST ! Before investing in the restaurant industry assess Peter’s Five Forces! I will be using examples to facilitate. 1. Rivalry Among Competitors (High): Fast Food: Chains like McDonald's and Burger King battle for market share through aggressive pricing, promotions, and convenient locations. Casual Dining: Applebee's and Olive Garden compete for families and casual diners, offering value meals and comfortable atmospheres. Fine Dining: Michelin-starred establishments compete for a more exclusive clientele, focusing on unique cuisine and impeccable service. Local Independents: Independent restaurants compete by offering unique menus, local sourcing, and a personalized experience. 2. Threat of Potential Entry (Moderate): Barriers to Entry: While starting a restaurant requires investment, the barriers to entry are lower than some industries (hitels, airlines) . However, obtaining licenses, permits, and securing prime locations can be challenging. 3. Bargaining Power of Suppliers (Moderate): Large restaurant chains have more bargaining power with suppliers due to bulk purchasing and established relationships. Independent restaurants may have less leverage with suppliers, potentially facing higher prices or limited product availability. Restaurants focusing on local ingredients may have stronger relationships with smaller suppliers, potentially negotiating better prices. 4. Bargaining Power of Buyers (High): With a wide variety of restaurants available, diners have significant bargaining power. They can easily compare prices, menus, and reviews online before making a choice. Price Sensitivities: Consumers are often price-sensitive, especially with fast food and casual dining options. 5. Threat of Substitutes (High): Many consumers choose to cook at home, perceiving it as cheaper and healthier. Meal kit delivery services and grocery delivery options offer convenient alternatives to dining out. Gas stations and convenience stores (trolley) offer prepared food options for on-the-go consumers, threatening quick-service restaurants.

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16 sentences of wisdom from bond trader turned restaurateur, Sean Feeney, that will make you a better person, friend, and leader. 1. The most important ingredient is the one that’s left out. 2. The greatest gift is courage. Give someone the courage to be themselves. 3. Success is doing something every day for the rest of your life, happy to do it. 4. Everyone has genius inside them. 5. Truly showing belief in others will buy them a ticket to someplace they never knew. 6. Hospitality is creativity plus compassion. 7. “That’s just the way it is,” tells you there’s money to be made. 8. It is tempting to have something for everyone but there is preciousness in not filling demand. 9. Create a brand that people chase, don’t chase people with your brand. 10. Make others feel a part of something. 11. You are one of us, whether you work with us or you're dining with us. 12. Treating others well is good for business. 13. Finish the day, asking, “How did I impact someone in a positive way?” 14. Know what works and be honest with what doesn't and don't do that. 15. Block out all the noise and keep it simple. 16. Believe every day is a good day. But don’t think it’ll be easy.

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