New survey information shows placing seasonal employees with companies is requiring more time than before. This is placing pressures on employers as they try to ensure their operations are properly staffed. Some of the affected employers are covering the shortfall by asking existing employees to take on more work hours, others have moved up recruiting efforts to give themselves more time to look for the needed workers. Some are even talking to previous seasonal employees, asking them to return again this year.

Key Takeaways:

• 77% of businesses will have problems filling open positions with seasonal workers and take longer to do so.
• A third of all seasonal workers find a position after only a single job application.
• Some employers are offering more hours on a weekly basis to entice seasonal workers to sign up.

“According to the data, 77 percent of employers will face challenges hiring seasonal workers this year, taking 14 percent longer to secure seasonal staff than it did in 2016.”

Read more: https://www.restaurantnewsresource.com/article97010.html

fast casual patisseries are on the rise here in America due to the fact that people are cutting dessert and small breakfast pastries out of normal menus. the fast casual sweet spot has been growing with the need for sweets and rise of macaroon culture sweeping the nation. one of the popular items are danishes at a high 17% of the popularity chart. other items like doughnuts are down on 7% of the popularity charts. the need for sweets is going up

Key Takeaways:

• Baked goods are an important but often overlooked factor in a quick-service restaurant’s success.
• Quick-service restaurants are the main out-of-house venue consumers go for deserts.
• The market for sweet baked goods is growing and thriving, with a number of successful companies popping up in recent years.

“At the same time, offering tasty sweet baked goods helps keep purchases in-house, rather than forcing a customer to go elsewhere for a dessert item or snack.”

Read more: https://www.qsrmagazine.com/menu-innovations/baked-goods-can-lead-sweet-success

The new Aquarius Countertop boasts new features that older water coolers and water dispensers cannot keep up with. The Aquarius, a product of Oasis, is incredibly small (17 inches high) which means that it can easily fit on the counter top or under a sink. This dispenser can essentially fit anywhere that someone might need it for water dispensing needs. This water dispenser opens up different ways for businesses and residences alike to enjoy clean water.

Key Takeaways:

• The new Aquarius counter top is only 17 inches high and can fit under kitchen cabinets.
• Since there is no open air reservoir the water quality is better.
• Different temperatures of water are available at the touch of a button and it is durable and wont rust or scratch any tables or counters.

“Oasis is committed to sustainability by providing drinking water solutions that make it easy to forego reliance on disposable bottled water.”

Read more: https://www.qsrmagazine.com/news/oasis-launches-new-water-cooler-designs

Brunch is often a meal for the weekend where over indulgence wins over self control. Bottomless mimosas and unhealthy food can quickly add up the calories. Google Trends shows that brunch has been becoming more popular in the last decade. People have said that they want both more indulgent and healthier options. This is a seemingly impossible dichotomy. Different restaurants have taken different approaches to filling this want of consumers. Adding bits of bacon to otherwise healthy meals is one approach.

Key Takeaways:

• Brunch allows people to enjoy their meals after a hard week of eating well
• Fatty foods can be enjoyed but need to be balanced with healthy foods
• Eggs can be a very healthy and important part of a diet

“With its bottomless mimosas, eggs Benedict capped in rich sauce, and caramelized French toast drowned in maple syrup, brunch is the antidote to the week’s dietary and workout regimens—and often a literal antidote to the previous night’s indulgences. It’s also a leisurely chance to catch up with friends and family.”

Read more: https://www.qsrmagazine.com/health-wellness/how-take-health-minded-approach-brunch

The limited time customers are spending in restaurants is becoming a common trend. According to the article, “How Restaurants are Becoming ‘The Third Space'”, restaurant owners must strive to make a lasting impression on customers. With the limited amount of time the average customer spends in the restaurant, it is essential that they leave with a positive impression. The environment of the restaurant should be welcoming. The author suggests kitchen transparency, comfortable seating, and accessibility as key components of the architecture.

Key Takeaways:

• A space must be welcoming, with implementation of fresh inviting materials and construction.
• Ordering should be personalized, with a large move towards kiosk systems that allow an order to be tailor-made to an individual.
• Drive-thru and table service are also becoming more wide spread, and have been changing dramatically as technology advances.

“Rather than broadcasting polarizing political news, strategic quick-service restaurants are increasingly turning to using customized TV programming with small, snackable segments, or “nuggets” of content that are thought-provoking and reinforce brand values.”

Read more: https://www.qsrmagazine.com/outside-insights/how-restaurants-are-becoming-third-space