Proforma Albrecht & Co. SHIFT 2019

Proforma Albrecht & Co. SHIFT 2019

Vol 2

Remaking The Atmosphere

Pages 22-25

INSIDE

• Ten Superfoods for a Super You! • The Growth of Grocerants

Welcome to shift ™ , the trends publication from Edward Don & Company. inside

Delivering The Future. ......................................... 3 Rise and Shine.................................................... 4 Around the World in 80 Plates (or Less)........... 6-8 The Growth of Grocerants........................... 10-11 A Toast to Mixology Redux - Summa Rum Laude . ....................................... 12-13 A.I. Help You? - The Rise of Restaurant Automation ...................... 14-15 Catching Z’s - Five Revelations Changing the Consumer Landscape ................................... 16-17

In The Line of Fire - Hot Safety Tips .............................................. 18-19 Insta-Grand Slam........................................ 20-21 Remaking the Atmosphere - How Dining In is Reaching Out . .......................... 22-25 Ten Super Foods for a Super You!............... 26-27 Picking Up The Tab - How Foodservice Is Giving Back To Communities . ... 28-30

To celebrate 10 years of being North America’s favorite slicers, the G-series is now backed by a TWO-YEAR PARTS & LABOR WARRANTY ; a $233 value! Celebration ends 12/31/19. SIMPLY THE BEST ANNIVERSARY E T To celebrate 10 years of being North America’s favorite slicers, the Globe G-Series will be sold with the best slicer warranty in the industry: TWO-YEARS ON-SITE PARTS & LABOR (minimum value of $233).* You’re welcome. Keep on slicing!

Two-year warranty automatically applied to slicers purchased between July 1 and December 31, 2019 *Free one-year extended warranty automatically applied to slicers purchased from 7/1/19 to 12/31/19. Celebration ends 12/31/19.

800-347-5423 • www.globefoodequip.com

800-347-5423 • www.globefoodequip.com

2 shift ™ , a DON publication

DELIVERING THE FUTURE {Revisited} P reviously, we discussed the impact of technology and app-based delivery platforms for diners who prefer to enjoy their meals in the comfort of their own homes. But while apps like DoorDash, UberEats and GrubHub have a firm hold on the foodservice delivery market, they are far from alone. On their heels are another three concepts and services that are sure to turn heads: This is especially true in foodservice, where speed and accu- racy are vital in order to preserve food freshness and tempera- ture for consumers to enjoy their meals without having to sacrifice flavor or risk illness from contamination or spoilage. To remedy this, operators have been experimenting with the use of delivery robots in order to maintain reasonably fast delivery times while reducing congestion on already crowded

streets. And with the world’s first robot delivery service launched in 2018 to resounding success, there is no doubt that 2019 and beyond will see a sharp increase.

A subscription to success What do Netflix, Spotify and Planet Fitness have in common? Here’s a hint – it involves paying a monthly fee in exchange for regular delivery of goods and services to consumers. And while

…there is no reason to expect this new delivery frontier to remain static for long…

“Okay, that’s great for the city. But what about those of us in ru-

this model has been tried and true for music, gym member- ships and streaming television services, more industries are beginning to jump onto the subscriber bandwagon, from budding startups like the Dollar Shave Club to retail giants like Amazon. Foodservice may very well be included among the industries to take advantage of subscription-based deliv- ery service, especially when studies have been showing that a majority of American consumers are now ordering delivery or takeout at least once per week for the first time ever in recent history. The lean green machine In case you haven’t noticed, there has been an extraordinary amount of focus on sustainability in foodservice. And why not? After all, a recent Nielsen survey revealed that a whop- ping 75 percent of Millennial buying habits are environmen- tally driven, and that focus on sustainability is now going beyond just food. The delivery sector of the foodservice market is incorporating the sustainable dynamic as well. In- creased numbers of electric vehicles is sure to be the primary example of reducing the foodservice carbon footprint. But in an industry where innovation is a must, don’t expect it to be the only driver – pun intended. Androids and robots and drones, oh my! When running a delivery service, sometimes the key to suc- cess just comes down to cold hard numbers – in this case, the number of residents and cars on the road in a given city. In a densely populated area, delivery through traditional means such as by automobile or even bicycle isn’t always practical.

ral areas?” you might be wondering. And you would be right to ask that question. Delivery to more remote locations has always been somewhat of a challenge due to addresses that are not always easy to find, even with modern conveniences like GPS and Google Maps navigation. Add in the resource and environmental impact usually associated with long delivery commutes and you can quickly see the mounting difficulty at work. The good news? There’s an answer for that too. And it comes in the form of a little flying contraption making headlines – the aerial drone. They’re fast, they’re reliable and perhaps best of all – they don’t get stuck in traffic. Retailers are already experimenting with prototypes and the results have been promising. Expect 2019 and beyond to tap into a whole new revenue base with this innovative practice right on the horizon. Bring it on home There is no doubt that these cutting edge concepts are, for all intents and purposes, still very much in the prototypical stages of development and the territory is just now only be- ginning to be explored. However, like any industry, nothing ever remains static for long, especially in an increasingly fast- paced society with constantly changing tastes and evolving mindsets. And when it comes to foodservice delivery, that sentiment is especially true. So there is no reason to expect this new delivery frontier to remain static for long, either. And you can bet they’ll be ready to deliver the goods – again, pun intended.

shift ™ , a DON publication 3

C offee and tea – two beverages with centuries of history, bold flavors, an alluring aroma, culinary versatility and a legion of consumers so vast that only water is more popular around the globe. So is it any surprise that these two foodservice powerhouses are back in the spotlight again? We may have found a few reasons. Take a look for yourself and you’ll see what we mean.

Two For Tea? Alongside coffee, tea is as popular as ever among consumers. In fact, a whopping 87 percent of millennials consume tea according to a recent survey. This is due in no small part to a pair of herbal superstars from East Asia known as tumeric and matcha. In addition to the vibrant colorful presentations, both of these ingredients provide bold flavors

as well as an added caffeine boost. However, health benefits are where tumeric and matcha really stand out. Tumeric boasts antioxidants and anti- inflammatory properties while matcha also brings antioxidants that inhibit cancer cell growth as well as combat tooth decay and promote heart health according to some studies. It’s That Time of The Season While coffee and tea are great for any time of the year, seasonal flavors have been quietly dominating the beverage market alongside their traditional counterparts. Sweet tea and lemon remains the dominant summer flavor while autumn has been claimed by pumpkin spice. However, apple- infused flavors, once thought to be limited to cider, have been making their way into mugs across America, giving the pumpkin a run for its money. And is there anything more comforting than peppermint, caramel, gingerbread or eggnog for those brisk

Living Single By now, it’s a near certainty that we’ve all heard of single-serve brewing having been popularized by Keurig but perhaps more interesting than the concept is the reason behind it. As it turns out, consumer preferences have shifted toward what is known as “single origin” coffees, or coffee that comes from a particular part of the globe. Whether it’s the bright, creamy and balanced flavor of Costa Rica or clean, floral and aromatic notes from Kenya, consumers can find exactly what they want and have their cup ready at a moment’s notice. Plus, single-serve technology has the best performance record in the market with the added bonus of sustainability and waste reduction thanks to the introduction of compostable and recyclable pods.

Cold Goes For The Gold When we think of coffee, we tend to think of a hot mug on a chilly morning and a distinct aroma filling the air, instantly turning any room into a cafe. But cold brew is about to challenge that stereotype and maybe even create a new norm, especially since experiencing a 370 percent increase in sales over the last five years. Brewed using a special filter along with cold water and sometimes nitrogen infusion, cold brew coffee offers a smoother yet more pronounced flavor than traditional brews. Not only that, cold brew coffees can also have a higher caffeine content, which is great news for those of us who need a little extra boost in the morning or mid-afternoon. Additional ingredients like soda, tonic water and even lemonade can be added for a more unique and enhanced flavor.

winter days? Then, of course, you have spring – remember matcha? The distinct green color and smooth flavor are very reminiscent of the transition from winter into a new season of vibrant hues and a refreshing atmosphere, making it an extremely popular choice for Saint Patrick’s Day celebrations. What’s YOUR Taste? Regardless of where you stand on the coffee vs. tea debate, you’re sure to find something that will convince you of one thing – both have a proud history and tradition with the rare ability to not only satisfy our taste buds and quench our thirst but to also evoke emotions and images that take us to a different place and time. And that’s not about to change anytime soon.

4 shift ™ , a DON publication

QUAD ™ COAL

LUNA ™

COAL BAKEWARE

SAVANNAH ™

shift ™ , a DON publication 5

W e all love to eat. From the days of the first hunter-gatherers to the introduction of the hamburger at the 1904 St. Louis World’s Fair to modern-day celebrity chefs creating tantalizing dishes, food has always been a source of pleasure as well as a nutritional necessity. Now, that pleasure has achieved an unprecedented level of exposure since the advent of the internet and social media. In particular, the introduction of new and exotic flavors from around the world to consumers has created an entirely new dining experience that now spans across

churrasco. And it’s not just food surging into the American mainstream. Try ordering an ice-cold fresh-fruit agua fresca on your next outing and you’ll see what we mean! A West African Wonder Across the ocean, the West African region has been making waves in the culinary world. From Cameroon to Cape Verde, the delectable moor-inspired flavors, rich textures and healthy selection of fruit and vegetable bases are being increasingly appreciated by visitors to the region as well as here at home. In the mood for a little spice? Try Kedjenou, a popular stew

several generations. While global cuisine has always been around, there are a few regions that have been turning heads and transforming the concept from a popular novelty into a culinary phenomenon.

from the Ivory Coast consisting of guinea fowl or chicken and then cooked over fire or hot coals. Or if you’re looking for a morning boost, Ghanaian waakye may be just what you need. Combining beans, rice, ground cassava, spaghetti and a choice of protein such as fish,

…we’re experiencing a level of exposure to globally-inspired dining that hasn’t ever been seen before.

South of The Border When you consider the incredible range of ingredients, bold flavors and diverse textures, this one really isn’t all that surprising. Latin, Central and South American cuisine has long been a favorite of American consumers. In fact, a recent survey from Technomic’s Flavor report revealed that Mexican cuisine was chosen as the second favorite cuisine among American diners, with 68 percent rating it as either “appealing” or “extremely appealing.” And consumers are looking beyond the traditional tacos and burritos as well. Everything from ceviche and aguachile to Oaxacan-style mole dishes have experienced a newfound popularity alongside South American favorites like chimichurri, anticuchos and

meat or boiled eggs, it is the most popular dish to start the day in Ghana. Add in some optional spiced plantains or vegetable salad to take your tour of West Africa to the next level! From The Cradle To The Plate We’re all familiar with the terms Middle East and Fertile Crescent, especially in a historical context. But the Levant region is quickly becoming known for its menu along with its reputation as the “cradle of civilization.” There are, of course, classics like hummus, baba ganoush and tabbouleh, which are enjoyed worldwide. But recently, it’s the more niche

6 shift ™ , a DON publication

artefact ® Hand-thrown feel of one-of-a-kind pottery, with the con fi dence, strength and durability of our commercial-grade porcelain.

200+ NEW ITEMS frontofthehouse.com 305.757.7940

shift ™ , a DON publication 7

A Brave New World While these are just a few of the outstanding cuisines of the planet, the bottom line is that we’re experiencing a level of exposure to globally-inspired dining that hasn’t ever been seen before. Perhaps the best part of that exposure is the literally endless possibilities for diners to expand their palettes and for operators to create innovative menu items and broaden their appeal. Ready to go on a tour? You won’t be disappointed!

m dishes that have been elevating the Levant to the limelight. Small plates like fadi, pancar and hammera make use of classic Levantine ingredients such as zucchini, beetroot, yogurt, lemon, garlic, tahini, red pepper, pomegranates and walnuts, creating a burst of flavor with textural diversity that has diners buzzing. Not only that, the region has a rich winemaking history that has been seeing more attention lately. Reds, whites and roses from Lebanon, Greece, Macedonia, Turkey and Crete will have any wine list looking like a sommelier’s Grand Tour of the Mediterranean. Unleashed In The East When it comes to the Pacific Rim, perhaps one of the greatest exports to the American market has been the incredibly delicious yet innovative cuisine of an immense region that spans across all of East Asia through Oceania. Everything from chicken and peanut soup to spicy tropical fruit salad to Indonesia’s take on chicken and waffles, using a twist of ginger and sesame to make a Southern American classic all its own. Then there are ingredients like longganisa (a Filipino pork sausage), dried shrimp, cuttlefish and shrimp paste that are finding their way onto American menus as well as inside grocery stores, a testament to their increasing popularity. And of course, no conversation about the Pacific Rim would be complete without mentioning the incredible variety of teas and fresh fruit beverages that range from citrus flavors to tropical delights such as guava, dragonfruit and passion fruit to provide a refreshing counterbalance to spicy and savory dishes.

8 shift ™ , a DON publication

shift ™ , a DON publication 9

10 shift ™ , a DON publication

S ome things are just better together - peanut butter and jelly, milk and cookies, cake and ice cream, spaghetti and meatballs, you get the idea. But food isn’t alone when it comes to matchmaking. There’s a new “dream team” consisting of dining and shopping that has come together, creating a foodservice sensation so incredible that a new word in the English language had to be invented to describe it. Welcome to the grocerant!

to satisfy their appetites with all of the culinary as well as atmospheric advantages that an independent full-service restaurant offers without ever having to set foot outside. Meanwhile, operators benefit by attracting more customers with the added bonus of keeping them in the store for a longer period of time with the expectation of more money being spent. That expectation isn’t an unfounded one, by the way – A study by the NPD Group found that grocerants generated 2.4 billion visits and over $10 billion in revenue in 2016 while visits have increased by over 30 percent since 2008. The consumer has also seen an economic benefit. Another study by the NPD

What exactly is (or isn’t) a grocerant? Those new to the concept may simply see grocerants as a

Group found that a grocerant meal had an average cost of $4.22 compared to $7.96 at a fast casual restaurant, a difference of over 50 percent. What’s Next? Grocerants are still a relatively new phenomenon, so the

As consumer preferences and tastes change, so must the market in order for establishments to adapt and continue to thrive.

grocery store where customers can also grab a quick bite to eat either before

or after their list is complete. And in a way, they’re right because in-store dining isn’t exactly new. For years and in some cases even decades, malls have had food courts and large grocery chains had small fast food franchises contained within them. While this is somewhat related to the concept, true grocerants take the in-store dining idea to a new level by providing full-service restaurant options. Everything from juice or wine bars to meals made to order to a full restaurant atmosphere can be found within a supermarket setting. Some supermarkets will even specially prepare items purchased in the grocery such as meats or fish, where they can then be consumed right there within the dining area. Why Now? When you think about it, grocerants were an inevitability. Consider the age we live in right now – we’re a tech-savvy society that is increasingly interconnected by way of the internet and social media. As a result, we’ve become more exposed to new ideas but we’ve also become increasingly competitive from a technological as well as generational standpoint. Forty years ago, our parents or grandparents went to the supermarket, picked out their items, paid and then went home to prepare family meals. Fast forward to today with everything from websites, apps, home delivery options and farmers markets having entered the fray. Then consider the fact that younger generations, millennials in particular, are far more health-conscious than their Gen-X and Baby Boomer counterparts. A recent survey from Technomics revealed that 52 percent of respondents said they see prepared foods, similar to those found in grocerants, as healthier alternatives to fast food. Put simply, it was time for a change. The traditional grocery store was at a crossroads – evolve with the times or risk becoming obsolete. A Winning Combination With the what, where, when and why having been answered, that leaves us with who. More specifically – who benefits? The answer is fairly straightforward – everyone benefits. Consumers get a “best of both worlds” environment where they can do their shopping in a traditional supermarket setting with the added benefit of a full-service restaurant experience conveniently located inside. They can take a break from shopping or take advantage of the opportunity

territory remains somewhat uncharted in terms of the direction they’ll ultimately take. But there is one thing we can be certain about – evolution will take its course at some point. Stagnation and complacency are a toxic combination in any industry, with foodservice being no exception. As consumer preferences and tastes change, so must the market in order for establishments to adapt and continue to thrive. And we’re already seeing that evolution taking place with operators introducing anything from live entertainment to “build your own bowl” concepts. A decade from now, who knows? Maybe grocerants will blur the line between retail and foodservice or even eliminate it completely to become the new norm. As the old saying goes – anything is possible.

CONTAINERS, BAGS, TRAYS, UTENSILS, CUTLERY AND MORE...

Are you

with DON? READY TO GO

shift ™ , a DON publication 11

A Toast To MIXOL

Mixology is back in the spotlight and this time we thought we’d highlight a tried and true tropical classic undergoing a renaissance – rum. The centuries-old spirit has been named the favorite alcohol beverage by 80 percent of millennials and is now so popular that it even has its own holiday. What’s driving this resurgence? Perhaps a few tasty bits of information could provide some valuable insight: Creation sensation To say that rum is a popular cocktail ingredient is a gross understatement, with everything from mojitos and piña coladas to mai tais and daiquiris sure to be etched into the memory of any bartender. But if you thought rum was an old dog with no new tricks, you’re in for a surprise. Operators have taken advantage of its resurgence and begun experimenting. And the results definitely do not disappoint. Try a green monster and you’ll see what we mean.

In the mix Speaking of experimentation, rum’s newfound popularity isn’t only because of its use in cocktails. Believe it or not, it also works as an incredible mixer. Don’t believe us? Next time you go to reach for that bottle of gin with your tonic water, why not put it back on the shelf and grab the rum bottle instead? You won’t be disappointed.

Three superstars, one glass Along with rum, some of our favorite ways to beat the blazing summertime heat include ice cream or an ice cold soda. But all three together in a single glass? Surely, we’ve gone mad thinking that such a combination could be so deliciously satisfying on a sweltering day? Sorry to disappoint you but we’re not crazy. Still interested? Then the dirty Coke float, a tropical take on an American treat, may be just what you’re looking for. Variety is the spice of life One of rum’s most alluring aspects is its surprising diversity and versatility. As a testament to this fact, establishments around the nation have entire menus composed of different flavors and creations ranging from pumpkin spice to apple and mango. One bar in Texas even had to double its stocking capacity to over 650 bottles in order to accommodate a selection of over 60 different rum variations, including white, dark, aged, spiced and more. Or you can get your own box featuring rum selections from 20 different nations! But personal preferences aside, there can be no doubt about rum’s return to the forefront. So why not get in the spirit?

a

12 shift ™ , a DON publication

R edux SUMMA RUM L AUDE LOGY

Green Monster Yield: serves 4-6 Ingredients 1/4 cup sugar 4 cups passion fruit juice

Instructions Boil sugar with 1/4 cup water in a 1 qt saucepan until sugar is dissolved; let simple syrup cool and transfer to a blender. Add passion fruit juice, rum, lime juice, and mint leaves; purée until smooth. Strain into a pitcher, garnish with sliced limes. Serve chilled.

1 1/2 cups white rum 1/3 cup fresh lime juice 1-1/2 cups mint leaves Thin-sliced lime wheels, for garnish

Rum and Tonic Yield: serves 1 Ingredients 2 to 3 ounces dark rum Squeeze of lime juice Tonic water, to top Lime wedge, for garnish

Instructions Fill a highball glass with ice and add rum and lime juice. Top with tonic water. Garnish with a wedge of lime.

Dirty Coke Float Yield: serves 1 Ingredients 1/2 lime, juiced 1 1/2 oz light rum 12 oz can of cola 2-3 small scoops coconut ice cream lime slice, for garnish

Instructions Squeeze the 1/2 lime into the bottom of a glass. Add the light rum and whatever cola you’re using. Add the scoops of ice cream and stir gently with a spoon or straw. It should foam up a bit, like you see in the pictures. Garnish with a lime.

shift ™ , a DON publication 13

T hey call him “Flippy.” Quietly and diligently, he works seven days a week in the kitchen at a booming new burger establishment in California. In many ways, Flippy is a model employee – he is always on time, never complains, has never taken a personal day and is incredibly productive, delivering an average of 100 burgers per hour with consistency and accuracy. In fact, he’s so good at his job that he has been called a “ninja” in the kitchen, commands a $100,000 price tag and has what could only be described as his own fan club. So, what is it about this incredible short-order cook that has diners literally lining up to catch a glimpse of him in action? Put simply, Flippy is no ordinary chef – he’s a robot. And he’s part of a cutting edge movement within the foodservice industry. Welcome to the age of automation. It’s important to note that while automation is as old as the industrial revolution, it is by no means universal in either its definition or application. For example, factories have employed automation to mass-produce everything from automobiles and electronics to dinnerware and household appliances. The foodservice industry, on the other hand, has embraced a different aspect of it. Perhaps the most obvious example is also one of the earliest – the dawn of online ordering and delivery apps. Restaurants of all types ranging from fast food to national chains have utilized online options along with apps like DoorDash and UberEats to provide convenience, accuracy and privacy to customers while allowing operators to better utilize their workforce. But that was then. Now, what began as a mobile experiment has evolved into an explosion of technological innovation. Just how big has that explosion been? If recent developments are any indication, the impact has been tremendous. In Boston, Spyce has captured the attention of the culinary world with what just might be the world’s first entirely robotic kitchen. A brainchild conceived by MIT graduates, the restaurant features quick-service bowl meals for

diners on the go, with its sole kitchen employee consisting of a nine-foot long, 14 foot wide machine that does all of the cooking with ingredients already prepared by a small offsite human staff. Over on the west coast, Burger Restaurant Creator in San Francisco goes a step further, with ingredients prepared, cooked and assembled entirely by a fully- automated kitchen. But robots have slowly been taking on a greater role in the front of the house as well. Well-established national chains like Panera now offer the option to order at in-house electronic kiosks where diners can simply scroll through the menu, select their items, pay and then take a seat while keeping an eye on a screen that tells them when their order is ready for pickup. Or in what could be considered a reboot of the concept first pioneered and popularized by Chuck E. Cheese, robots are now serving as entertainment for guests. Junkichi in Seattle introduces diners to SOTA, a small robotic companion that can speak with the help of a downloadable app and can speak words or phrases that diners text to it. SOTA also waves its arms on occasion to draw attention and additionally features facial recognition for repeat customers who register online via Facebook or Google. Entertainment and convenience aside, there are other advantages. Perhaps the biggest perk of automation is one that rarely aligns for both consumers and operators – cost. Diners benefit from reduced menu prices while owners save money on overhead and operating costs. After all, robots don’t get sick, don’t need to take breaks and perhaps best of all for employers – robots don’t quit in the middle of a shift, providing much needed relief for increasing rates of turnover within foodservice. In addition, robotic kitchens can be programmed to provide precise measurements, cook time and assembly instructions, all of which lead to further cost savings on equipment and food supplies that might otherwise go to waste or suffer from a shorter lifespan due to improper use. But just like any other industry or innovative

14 shift ™ , a DON publication

strategy, automation is not exempt from challenges and certainly has its fair share. For example, not everyone has been quick to warm up to robotic service. While Millennial and Gen-Z diners have largely embraced this new phenomenon with unabashed enthusiasm, their older Gen-X and Baby Boomer counterparts still prefer human interaction at the checkout counter. Their wariness is generally driven by two factors. The first is that they are not as technologically savvy as their children or grandchildren and have reported struggles in using the fully automated interfaces to place orders. The second is more traditional – older generations still tend to prefer the “human” aspect of foodservice, not just in physical terms but also in actual service, wanting to feel valued as paying customers. Then there is the technology itself. Just like humans, robots are prone to faults and mistakes. Programs can glitch or freeze, causing orders to be completely ignored, inaccurate or sloppily assembled in an unappetizing manner. Machines can break down or lose power in the middle of service and with no qualified humans nearby to repair them, establishments run a very real risk of losing out on lucrative patronage. Remember Flippy? Even he had his own growing pains when he was first introduced – on his very first day, Flippy had difficulty accurately placing the cooked burgers on a bun, causing a ripple effect that led to service delays because of the repeat need for intervention by human staff who were not properly trained on how to interact with the robotic short order cook. This, interestingly, was another inherent f law – the inability of machines to problem solve. A human can “think on their

feet” and create solutions to adverse conditions. A robot can only do what it’s programmed to do. However, perhaps the biggest drawback of foodservice automation is the human resource impact. In an industry that has seen massive employment growth for virtually the entire 21st century to date, there have been fears and rumors that automation will completely takeover the industry. In a somewhat cruel twist of irony, humans would be rendered obsolete by their own creation. But many foodservice insiders aren’t so sure. They counter by saying that human employees aren’t actually being let go but rather that the nature of their jobs has simply changed. For instance, Starbucks has seen a spike in sales due to their online ordering and payment options, which in turn has increased demand for baristas. Panera has also boosted its staff to assemble orders received through their self-service kiosks. Other establishments are transferring employees from the kitchen to the front of the house to take on more customer-service and hospitality-oriented roles. And, there is the fact that machines are still dependent on humans for maintenance as well as backup in the event of breakdowns. If these developments are any predictor, the human role within foodservice is evolving rather than diminishing. Regardless of where you may fall on the automation spectrum, we must keep in mind that this concept is still in its infancy and it remains to be seen which direction it takes. But if we can be sure of anything, it’s that automation is here to stay and that humans will always be around to guide its growth. Who knows? Maybe “man vs. machine” may end up being a misnomer after all.

shift ™ , a DON publication 15

P reviously, we had discussed the impact of Millennials on the market and make no mistake – they are still a powerful presence. But as many Millennials are reaching their 30’s and even becoming parents themselves, a new force is on the horizon. 2019 saw a new generational milestone – the first collegiate graduating class from Generation Z , who are about to enter the world en masse for the first time consumers as well as professionals. But in order to predict how the market responds, we should first try to understand what inf luences this young generation as well as the resources at their disposal. These five stats could provide a crucial glimpse: 1. Their lives are intertwined with technology If you thought Millennials were tech-savvy, you haven’t seen anything yet. As arguably the first generation to grow up entirely surrounded by the Internet and technology, Z-ers have a new nickname – the “digital natives.” And that nickname is a very accurate description. According to the Global Web Index, a whopping 98 percent of Gen Z-ers own a smartphone, including nearly eight in ten teenagers between the ages of 13 and 17. Another study showed nearly half use their mobile devices to research restaurants and products before making purchasing decisions. In fact, technology is such a huge part of their lives that another study revealed 80 percent of Gen Z-ers experience emotional distress when separated from their smartphones. 2. Social media reigns supreme – and Instagram is the new champion While Facebook has enjoyed a long run at the top of the social media hierarchy, it is about to be eclipsed by Instagram as the top platform to reach a broader audience. For one, it is the top method for brand discovery among teens. According to a survey by Euclid Analytics, Instagram was the preferred social media platform for new products at 45 percent, with Facebook coming in second at 40 percent. And that’s not all – Instagram has provided employment and even entrepreneurial opportunities for young Americans as inf luencers. Five Revelations Changing The Consumer Landscape

16 shift ™ , a DON publication

3. Speaking of influence – they have a lot of it Social media isn’t the only area where Gen Z-ers have a lot of sway. By 2020, they are projected to make up nearly one- quarter of the population of the United States and account for nearly 40 percent of all consumer spending. And it doesn’t end there – a recent study conducted by the National Retail Federation and IBM’s Institute for Business Value found that Generation Z commands an astonishing $44 billion in spending power. Other recent studies also revealed that 93 percent of parents stated their Generation Z-aged children inf luenced household expenditures. 4. Their reach is long but their attention span is short Eight is the new lucky number for businesses looking to market to Generation Z. Despite spending the largest amount of free time online, clocking in at just over ten hours per day, a recent article from Forbes revealed they also have the shortest attention span at a mere eight seconds. These findings have been a primary driver of new marketing campaigns that utilize six-second ads or mobile push notifications and banner ads rather than traditional email. In addition, nearly 60 percent of surveyed teens indicated they would not use apps or websites that were slow to load or difficult to navigate. 5. They value privacy but also want a more personalized shopping experience In the age of identity theft and cyberbullying, it should come as no surprise that Generation Z is perhaps the most cautious generation to date regarding online privacy, with the biggest example being what has become known as a “finsta,” or fake Instagram account. This allows teens to have more personal freedom to post memes or engage in debates without fear of discovery by parents, teachers, coaches or employers. With that said, Gen Z-ers also favor authenticity and a more personalized experience, in particular when it comes to navigation and advertising. A recent survey from AdWeek found that 67 percent of Gen Z-ers preferred “real people” such as inf luencers and vloggers in ads rather than celebrities. On the personalized experience end, more companies have begun retooling their online capabilities to feature a step-by-step guide on finding the right product for any occasion, especially for gifts. Where do we go from here? It’s no secret that Generation Z is just beginning to find its way in the professional world and any attempt to definitely predict its path is premature to say the least. It is also important to note that the dynamics of an entire generation can hardly be confined to five statistics, as no one person is that predictable, let alone 60 million of them. But just like any journey in life, it begins with a single step – or five, in this case.

Eastern Tabletop Designs and Manufactures over 1600

Over 1600 products in stock; bar stations and more! Wide range of styles, (polished, brushed and color coated) and price options Choose Contemporary or Classic styles in 3-4-5 star options See our videos! Visit easterntabletop.com to see videos demonstrating our products Contact your DON representative!

The HUB – multifunctional, space saving, and easy to set up without tools

The HUB features lockable smooth-roll casters and collapses for storage.

Folds to 7"

Eastern Tabletop 1943 Pitkin Avenue Brooklyn, NY 11207 888-422-2142

www.easterntabletop.com [email protected]

The HUB – action station setup with interchangeable, drop-in tiles for cooking, cold display, and more

The HUB – mobile bar setup with speed rail, sink, and front/side panel options

shift ™ , a DON publication 17

18 shift ™ , a DON publication

F ire is unique in that it can be a chef’s greatest asset in the kitchen but can also be devastating and even deadly if not handled properly. According to the most recent report from the National Fire Protection Association (NFPA), there have been an average of 7,400 fires in restaurants and bars across the country since 2010, with nearly six in ten being started in the kitchen. And that’s not the worst part – these fires claimed an average of three lives per year while causing over 100 injuries along with $165 million in property and equipment damage. But here’s the good news – there are steps you can take to keep staff and customers safe: An ounce of prevention… Unfortunately, lack of proper preventative action is a major contributor to establishment fires. Of all the recent case studies conducted by the NFPA, three in ten fires were the direct result of faulty electrical wiring, mechanical failure or equipment and appliance malfunctions. Have your kitchen equipment inspected on a regular basis for proper functionality as well as frayed cords or wires. If appliances or equipment need repair, they should always be serviced by a licensed and qualified technician. If your equipment is beyond repair, then replace it immediately. Remember - the easiest fire to put out is the one that never starts in the first place.

No train, no gain You can never have enough defense when it comes to kitchen safety. Not only should you be well-versed in it, your staff should be as well. In addition to being well-trained in cleanliness and protocol, all kitchen staff should be trained in proper cooking techniques to avoid sloppy mistakes or misuse and abuse of equipment and appliances. This is especially important when the use of alcohol or propane- based methods is involved, in particular when near dining tables. Also, kitchen employees should be trained to identify and quickly put out grease fires on cook tops and grills as well as in fire extinguisher location and usage. According to the U.S. Fire Administration, 70 percent of grease fires can be quickly contained with little to no damage or injury if proper training is instituted and followed. Lead by example While well-trained and disciplined employees are crucial, safety on both sides of the house starts with you. Have a plan, follow it to the letter and don’t deviate from scheduled inspections or maintenance checkups. This is the easiest way for staff to see how serious you are about maintaining a safe and productive environment on both sides of the house. And when they see you’re serious about their personal safety, they’ll be serious about the safety of your business and your reputation.

safety on both sides of the house starts with you

A Safer Choice in Clean New Tropical Breeze fragrance Professional cleaning power Safer Choice Certified

Know your surroundings As an operator, nobody should know your kitchen better than you do. All appliances and equipment should be logically placed to minimize retracing steps while ensuring a smooth flow from the prep table to dining table during operation. For example, if your establishment uses deep fat fryers, they need to be kept a minimum of 16 inches away from any open flame, with hot oils not exceeding 475 degrees Fahrenheit. Another option is to install a vertical divider that extends at least eight inches above the top of the fryer. It is also important to be aware of your dimensions in order to accurately determine how many staff members your kitchen can accommodate without congestion, especially during busy times. A clean house is a happy house! This certainly sounds like a no-brainer. But surprisingly, improper cleaning and disinfecting remain a serious risk in many establishments. In particular, built-up grease can easily ignite with just a single spark. Staff should regularly remove grease from any and all walls, floors, work surfaces, ranges, fryers, broilers, grills and convection ovens as well as grease traps, vents and filters. Your kitchen’s exhaust system should also be inspected and cleaned on a regular basis not just as a matter of good practice but also because it is required in many fire safety codes. Finally, be sure to properly maintain and test your fire suppression system as well as emergency and exit lighting.

New Tropical Breeze MARVALOSA is a

professional strength, multi-purpose, pH-neutral cleaner

that is safer for people and the environment.

INTRODUCTORY OFFER Visit webpage below for details

800-752-4754 nycoproducts.com

nycoproducts.com/Marvalosa-Rewards

shift ™ , a DON publication 19

Insta-Grand Slam! L et’s face it – social media is now a household name as recognizable as any landmark or A-list celebrity, especially for foodservice operators. But one platform is poised to seize the top spot in the foodservice social media hierarchy – Instagram . With over 500 million active users, there just might be no better way to literally put yourself on the map. With these five critical tips, you can turn your establishment into a social media superstar! 2 Your brand is much more than just a logo. It’s your identity, your Five Essentials

voice and your aes- thetic. And if that’s not enough, research has shown that brand engagement on Ins- tagram is ten times higher than on Face- book. That’s why it’s extremely important that you take owner- ship of your brand by staying on it, especially in terms of relevance. If you operate a wine bar, would it make sense to post images of buffalo wings, pint glasses and sports memorabilia? Giving your customers an accurate sense of what you’re about will help them feel fulfilled as well as create hype and excitement for any potential future diners.

20 shift ™ , a DON publication

4 Just like the first writing systems gave us notable authors and the advent of film brought about movie stars, social media has given rise to influencer culture. What better way to increase your visibility than with a glowing review from a popular and influential food blogger? Besides free publicity, social media influencers are the critical eyes and ears of the younger generations and can create a real impact. And the best part? They’re easy to find and even easier to contact. So why wait? Enlist their help today!

D0718124 Qtr Pg Delivery Ad_Shif t Ed Don 2018 / Tania

It's All in the Delivery

From Storage to Prep to Delivery, Cambro helps you protect food safety and quality from kitchen to customer.

www.cambrodelivers.com

Color your Table TM

You Do You While the above-mentioned five tips will certainly help, the most important thing above all is authenticity. Don’t be afraid to express yourself in a way that lets people know who you are while conveying a personal identity that makes them feel like they’re connecting with an actual person. When your passion is real, so is theirs. So don’t wait – get in the insta-game!

PVD Black Semi TM

FLATWARE • STEAK KNIVES • HOLLOWARE • CHAFERS • BUFFETWARE

www.walcostainless.com

shift ™ , a DON publication 21

RemakingThe

22 shift ™ , a DON publication

– How Dining In Is Reaching Out eAtmosphere

Recapturing the attention - and the imagination - of consumers. page 24-25

shift ™ , a DON publication 23

B y now, it should be obvious that delivery and carryout are absolutely booming within the foodservice industry. Recent studies have revealed that over six in ten Americans order takeout at least once per week while growth of delivery as a whole has outpaced that of dine-in service by over 300 percent in the past five years. But establishments across the nation aren’t even close to declaring an end to the traditional dine-in experience and are taking steps to lure diners from their living rooms back into the dining room. So how will this renaissance be achieved? Five rising concepts could provide a clue. A thematic schematic Today’s consumer preferences are much more robust than in the past, especially among Millennials and Generation Z. A study by CMS revealed that 53 percent of Millennial respondents cited “a new experience” as the most important factor when selecting a restaurant to dine in, followed by “unique food” at 52 percent. In addition, nearly four in ten respondents said they would pay more for such an experience. The market has responded with thematic makeovers that include everything from pop culture to a retro “Americana” feel and even spy-themed restaurants with menu items mirroring real life and fictional secret agents and missions as well as memorabilia. Playing along While not exactly a brand new concept, the “eat and play” dynamic has undergone a metamorphosis of sorts. It’s true that well-known chains like Dave and Buster’s, which feature

pool tables and a full arcade adjacent to their dining area, have been around for decades. But operators have gone a step further by introducing the “play” element to coincide directly with the dining experience itself. Establishments across the nation, both large and small alike, are introducing gaming right at the table with everything from trivia contests to bowling, miniature golf and even foosball tables that double as dining tables. The goal isn’t all that dissimilar to a traditional casino hotel – the longer consumers stay engaged, the more likely they’ll stick around and spend more money. Keep on truckin’ Food trucks are in a unique league of their own as they’re not necessarily designed to offer the type of “sit down” dining one would find in a traditional restaurant. But nonetheless, they are a close relative of dining in because of the fun and social atmosphere they promote while offering a wide variety of unique menu items that range from cultural fusion to sweet treats that cater to diners on the go, all without delivery. Not only that, they provide the added benefits of mobility and visibility as well as an outdoor dining experience. Speaking of outdoor dining… Remember the term “al fresco?” Dining outdoors has long been a part of the foodservice culture but has recently been increasing in popularity, especially in areas with natural scenic beauty such as near beaches, mountains, forests and urban rooftops. Along with the incredible view and feeling of environmental connection, establishments are pursuing al fresco options as a way to maximize or increase the amount

PLANNING PROCUREMENT CONSOLIDATION INSTALLATION POST-INSTALLATION FOLLOWUP

Managing Thousands of New Construction and Renovation Projects Nationwide From Inspiration To Installation

Learn more at don.com

24 shift ™ , a DON publication

MBI18 Shift Mag Ad 07022019 press.pdf 1 7/2/19 9:43 PM

of available space in order to attract more customers. Imagine enjoying a glass of fine wine in a comfortable chair in front of a roaring fire on a cool and clear evening surrounded by towering mountains, crashing waves or glittering skyscrapers. Some things just can’t be recreated in a picture or on television. Just “popping” in! We’re all familiar with pop-up books and pop-up video. But pop-up bars and restaurants? These temporary setups have been sweeping the U.S. due to their incredibly fun atmosphere, with themes that run across the entire artistic spectrum. Recently, the city of Chicago made headlines with a perfectly detailed recreation of the living room from hit Netf lix series “Stranger Things,” complete with drinks and menu items named specifically after characters, settings and locations from the show. As an added bonus, pop-up restaurants have benefitted budding young professional chefs and mixologists by providing them a convenient platform for creative culinary experimentation with little to no risk of bankruptcy. Putting the “fun” back in “fundamentals” There is still a lot of work to be done for dining in to recapture the attention of consumers, especially those in younger generations. The days of being able to rely solely on the menu and price as primary drivers of dine-in business are long gone. But if these five examples have taught us anything, it’s that operators are no strangers to adaptation and are beginning to close the gap as a result. And they’re having a great time doing it!

Toll-free: 800-766-0333 MatferBourgeatUSA.com Follow us on Instagram @MatferBourgeatUSA

shift ™ , a DON publication 25

Ten Super Foods For A SUPER YOU!

With today’s consumer becoming increasingly health-conscious, it’s no surprise that “superfoods,” once part of a small dietary subculture, have now crossed over into mainstream territory. So if you’re ready for some good old fashioned health fuel, we’ve got ten nutritional powerhouses leading the way:

26 shift ™ , a DON publication

1. Fermented Foods While the term doesn’t sound appealing, chances are you’ve already come into contact with fermented food at some point, especially if you’re a yogurt fan. Rich in nutrients that promote gut health while naturally detoxifying and providing anti-inflammatory benefits, fermentation has come a long way in improving its reputation. 2. Avocados With over 20 vitamins and minerals including folic acid, potassium and vitamins E, C and B, this creamy fruit is also chock full of heart-healthy monounsaturated fat as well as dietary fiber. Not only that, it’s versatile and delicious! Is it any surprise that avocados have surged in popularity? 3. Seeds Chia, hemp and flax – three words that have their own distinctions in the world of art and fashion. But as food? These tiny but tasty snacks are packed with dietary fiber, protein, healthy fats, vitamins, minerals and antioxidants. Plus, their small size makes them incredibly portable and a great pick-me-up anywhere you go. 4. Ancient Grains Just like the header says – these grains have been a staple for humans since our hunter-gatherer days. With a wealth of antioxidants and a tendency to combat the risk of heart disease, ancient grains are a must for any health-conscious diner. And they make a great addition to salads, pasta dishes and baked goods. Try some quinoa, farro or teff and you’ll see for yourself! 5. Exotic Fruits Whether it’s açaí or goji berries, exotic fruits are not only deliciously sweet, they’re incredibly solid sources of antioxidants and heart-healthy fatty acids. Give them a try in a smoothie or as part of a breakfast bowl the next time you’re in a hurry and need a quick morning boost. You won’t be disappointed! 6. Blueberries They’re small, they’re colorful, they’re delicious and they’re a part of some of our favorite desserts. From pies to tarts to yogurt, blueberries have long been a culinary mainstay. But did you know they’re also rich in phytochemicals that fight inflammation while also reducing the risk of heart disease and cancer as well as memory loss? Who knew a small berry could have such a huge impact?

7. Beets Now before you make that sour face and say “ick,” these mighty root vegetables have been shown to be effective in lowering the risk of many chronic diseases like heart disease, obesity and cancer. Not only that, they’re rich in vitamin B, iron, copper, magnesium, potassium and manganese. Oh and by the way – they can be delicious with the right pairing. Try them in a salad with peaches and hazelnut-yogurt dressing! 8. Nuts Almonds, pine nuts, pecans, pistachios – take your pick! When it comes to snacks on the go, nuts are among the healthiest you’ll find. In addition to great natural taste, they’re also a solid source of unsaturated fats and omega-3 fatty acids. The best part? They’re also incredibly accessible and affordable. Munch away! 9. Eggs Yes, you read that right. No, we’re not kidding. Eggs have long had a bad reputation because of cholesterol concerns. However, when you consider their low calorie and saturated fat counts combined with their rich levels of protein and minerals, eggs are extraordinarily well- rounded and versatile while providing a great energy boost. So go ahead, it’s ok to love eggs again! 10. Non-dairy milks From soy to almonds to oats and even rice, milk enthusiasts looking for a vegetarian or vegan-friendly alternative for one of the most popular beverages in the nation have even more reasons to rejoice now that they have an option that offers many of the benefits of traditional dairy milk with added advantages such as lower fat and calorie counts along with hypoallergenic benefits in the case of rice milk. And they offer much of the same culinary versatility. We bet you can’t tell the difference when you have your next shake!

shift ™ , a DON publication 27