Apprentices are often looked down on simply because they are new. However, embracing apprentices, especially in the food service industry is not only good for beginning chefs, it can be great for the restaurant overall as well. The National Restaurants Association has launched an apprenticeship program where they worked closely with experts in the industry to ensure that their apprentices and skilled and qualified with education in leadership, marketing and customer service to name a few. These new learners will be an amazing asset to any team.

Key Takeaways:

• Apprenticeships through NRAEF can teach people a variety of useful skills
• Apprentices will be good candidates for managerial positions based on this training
• Being part of the program supplies employers with additional funding for apprentices

“Employee retention is key to any good restaurant operation’s success. Operators often cite recruitment and retention as some of their top challenges, and as the economy improves and employment levels rise, competition for qualified employees increases.”

Read more: https://www.restaurantnewsresource.com/article95978.html

One of the biggest sustainability issues in recent years is the increasing level of food waste by restaurants. Not only is this costly in regards to the use of the food itself, but it is increasingly extra costs being placed on the business as well. However, despite the challenges that come with dealing with food waste, restaurant owners can take certain steps and measures that will not only reduce their food waste, but decrease the costs attributed as well.

Key Takeaways:

• Food waste is fairly typical for any household kitchen setting. Cooks can do their part by minimizing the waste that gets thrown away.
• Reduce food waste on a daily basis by collecting clutter on counters. Follow these tips and make headway with the project itself over time.
• Track the amount of food waste collected in the kitchen as well. That will help people decide whether a new approach is needed in house.

“Changing the thought and dynamic of what food is and where it comes from is the first step.”

Read more: https://www.restaurantnewsresource.com/article95924.html

The Brewers Association’s mid year report has shown that small craft breweries have had a slow yet steady growth in the past six months. It has become a highly competitive market and many breweries have created new innovations to keep up with it. Craft breweries are not only interesting to visit and enjoy good beer, but are significant contributors to American culture and the economy. The number of craft breweries in the US continues to grow on a yearly basis.

Key Takeaways:

• Small independent brewers has been showing growth and stabilizing their businesses.
• Craft brewers currently provide a lot of variation in full-time stable jobs for a significant amount of workers.
• Craft beers is made by the traditional ways, and by alcoholic industry members that are not actually official craft brewers.

“As of June 30, there were 5,562 operating breweries in the U.S., an increase of 906 from the same time period the previous year.”

Read more: https://www.restaurantnewsresource.com/article95693.html

According to a poll in the UK, consumer confidence had dropped significantly since last year. But the sales data from the Coffer Peach Business Tracker indicates that they are still eating out. Sales reflected a slight increase in growth in hospitality this year, compared to 2016. Lack of consumer confidence normally finds people saving money by avoiding the hospitality industry but this year’s concerns for consumers is not impacting their desire to go out and eat and drink.

Key Takeaways:

• Consumer Confidence has been and continues to fall more than ever.
• Hospitality businesses have not been subject to the fall in consumer confidence.
• Profit margins in the hospitality sector have been getting tighter so the fact that decreased consumer confidence isn’t affecting this sector is welcome news.

“People are continuing to eat and drink out much as they did last year despite a fall in consumer confidence, new figures from the Coffer Peach Business Tracker have shown.”

Read more: http://www.bighospitality.co.uk/Trends-Reports/Coffer-Peach-Business-Tracker-new-figures

As the impending reality of Brexit looms over the United Kingdom, analysts predict that food prices will soon skyrocket as food imports become subject to new tariffs. As it stands, Britain’s withdrawal from the European Union is likely still at least one and a half years away from completion. Still, it is never too early to begin preparation for food price inflation. Wise operators should know to avoid sudden price hikes, learn how to wield technology as a defense against inflated costs, invest in an in-house butcher, standardize portions, and reduce reliance on fish. These and other tips will help food operators navigate the pitfalls of Brexit successfully.

Key Takeaways:

• The United Kingdom’s withdrawal from the European Union is estimated to become official during the first months of 2019, but that doesn’t mean it’s too soon to begin preparing for its effects
• Most food items that operators will be dealing with will be meats, so finding a way to incorporate an in-house butcher could be a cost-saving measure in the long run
• Adopt more flexibility toward less stable food items like fish and cheese, and allow room for your menu to adapt based on market needs

“The tone of the Brexit negotiations may be softening as a result of Theresa May’s election setback, but the Government still looks likely to leave the customs union, which will cause tariffs on food entering the country to shoot up dramatically.”

Read more: http://www.bighospitality.co.uk/Business/10-ways-to-combat-food-cost-inflation

At home delivery is becoming a stronger and stronger emerging market. Many people are beginning to find it a cheaper solution than going to restaurants for travel. Many of the different delivery brands offer customization that keeps it always feeling new or fresh. From fast food to vegan and paleo diets every type of food is beginning to follow the meal kit trend. This is expected to continue as people today value being able to entertain at home without all the prep work of cooking after work.

Key Takeaways:

• Accessible, Family-Style fresh meals are bundled for your ability to choose what to eat as you want it in a healthful way!
• Filling a need for those who wish to eat healthy in a busy lifestyle, Meal-Kits allow you to choose your food your way.
• The Meal-Kit Movement allows you to take and customize to your preference, while providing a well balanced meal option.

“Aside from being better suited for travel than already-assembled tacos and nachos, Yeager says the price point makes the bundle a better value than buying six individual menu items for a family dinner.”

Read more: https://www.qsrmagazine.com/exclusives/whats-driving-meal-kit-movement