NRN Gives Industry A Voice

Take the NRN ‘Restaurant Operator’s Survey’ below to share current plans, challenges, and expectations for your business and the restaurant industry.

#Nation’sRestaurantNews #restaurants #foodserviceequipment #foodservice

The Microsoft Dining Experience

Echoing our recent blog about the millennial generation’s need for transparency, Microsoft’s senior manager of services talks about how he ensures the Redmond Campus dining experience is an employee success with FoodService Director magazine (copy courtesy of FoodService Director):

With the resources of one of the nation’s most prominent tech companies behind him, how does Mark Freeman, senior manager of employee services for Microsoft, harness all that power? Two words: “ingredient revolution,” or providing diners more transparency about where their food comes from and how it’s taken care of. The ingredient revolution has “been an interesting journey because it’s taken us into a lot of different places,” Freeman says.

1. Misfit produce program
Freeman’s team talked to farmers, and realized 40% of crops were being towed under because they were unattractive. Microsoft’s use of “ugly” produce gives customers a good feeling, he says, because “the farmer has taken time and energy to grow it.”

2. Soldier flies
Freeman says his team recently learned about these insects, which eat up to 30 times their own weight in garbage—or, in this case, plant-based waste. “As we start to understand the 360-degree economics of somebody’s waste becoming somebody else’s fuel, we look at the soldier fly, and that becomes food for fish; fish through aquaponics become food for plants; plants become food for flies,” he says.

3. Hydroponic towers
The misfit program got the dining team thinking about how far its produce had traveled to reach Microsoft’s campus—which led to growing 14,000-plus pounds of lettuce and microgreens annually in 55 cafe installations. “We’ve cut our carbon footprint from 600 miles to 6 feet,” Freeman says.

4. Efficient growth
Because Microsoft dining’s customers are, in fact, techies, they wanted to see how data could be applied to hydroponic towers. Software developers wrote programs to monitor water, pH, nutrients, humidity and more to predict when the hydroponic tower’s plants will need nutrients “instead of them asking for it, if you will,” Freeman says.

5. Managing big data
Not only does monitoring the towers allow Freeman’s team not to overproduce, the process “opened up some ideas around food waste, and how we’re dealing with it.” Data from cash register sales, employee badge swipes, daily traffic reports, weather forecasts and moon phases is being matched up as part of a waste reduction initiative. “What we’re finding is that all the data streams that are out there are starting to tell us a story,” Freeman says.

Microsoft dining—by the numbers
3.6M Cups of tea consumed annually
1.8M Bottles of lemon-lime flavored Talking Rain water consumed annually, making it the most popular free beverage
917,000 Pizza slices sold annually
90+ Dining destinations in the Puget Sound region, including 12 food trucks and three full-service restaurants
2,064 Average daily transactions at Cafe 16, the most popular eatery on campus

Source: Compass Group supporting Microsoft Real Estate & Facilities

#foodservice #foodserviceequipment #Microsoft

The Impact of Faulty Equipment

Restaurant News explores the impact of faulty or damaged equipment in a kitchen, reinforcing why it’s important to stay on top of maintenance and regular service checks.

Call the team at DSL NorthWest if you have concerns about your own equipment on 877-665-1125.
#foodserviceequipment #restaurant #foodservice #catering

Top Trends for FSDs

Sodexo this month unveiled its list of 10 trends impacting workplaces worldwide during 2017. Here are a handful that pertain particularly to FSDs, and how some operators are addressing those trends

#SodexoUSA #FoodServiceDirectormagazine

Smoothies Create Profit Opportunities

Smoothies offer generous margins and incremental beverage sales growth for many foodservice operators, restaurants, cafes and convenience stores as shown in this table from the National Association of Convenience Stores.

Talk to us about how to incorporate smoothies into your own operation to optimize your menu and maximize profit opportunities in the run-up to summer.

NACS #foodserviceequipment #smoothies #foodservice

Generation Z – Time to Take Notice

Generation Z are hot on the heels of millennials and it’s time to take notice….

Restaurants are no longer here to simply satisfy hunger; young diners are would-be brand ambassadors who want brands to reflect and contribute to their shared values.

Learn more about their relationship with restaurants here:

#Nation’sRestaurantNews #foodserviceequipment #foodservice #generationz

Valentine’s Day: Restaurant Facts & Figures

70 million Americans will celebrate Valentine’s Day in a restaurant and it is the second most popular dining day after Mother’s Day.

For more restaurant-related facts, see the infographic here….

valentines day facts
#foodserviceequipment #foodservice #restaurant #valentinesday

Restaurant Sales Uplifting

Restaurant industry kicked off the new year in a much more uplifting fashion than it ended 2016.

While same-store sales grew 0 percent in January, the results represented a welcome break from 10 consecutive months of negative sales growth through the end of last year. A jump of 4.3 percentage points in January was the biggest month-to-month improvement in same-store sales in almost four years, according to data reported by TDn2K through The Restaurant Industry Snapshot, based on weekly sales from nearly 26,000 restaurant units and more than 130 brands, representing $65 billion dollars in annual revenue.

@TDn2K @NRNonline

NAFEM Show 2017

Come and see Fusion Frozen Tea at the NAFEM Show starting today until Saturday at the Orange County Convention Center, Orlando, Florida.

Find us at Booth 422 – the Taylor Company stand and talk to the team about how Fusion Frozen Tea can help to optimize your menu.

#foodserviceequipment #TaylorCompany #foodservice #NAFEM NAFEM 2017 NAFEM​

Afternoon Snacking Replacing Lunch

Restaurants rethink menu strategies as snacking spreads and consumers swap lunch in favor of an afternoon snack.

Beverages ordered most often as an afternoon snack include carbonated soft drinks, bottled water, iced/frozen/slushy coffee, iced tea, soft drinks (non-carbonated), traditional coffee, soft drinks/frozen slushy, and juice according to The NPD Group.

Nation’s Restaurant News The NPD Group
#foodserviceequipment #foodservice #restaurants