Menu Spring Bites

Is the “demise” of Casual Dining premature?

             I just read another industry trade article regarding the decent of the fortunes of the casual dining segment, http://nrn.com/casual-dining/casual-dining-fights-survival, and there were some fairly gloomy statistics about its’ current state of affairs.  I’m not going to “pile on” any criticism or profess to have all the answers but will offer my personal view based upon a lifetime working within the food service industry and benefit of multiple hospitality degrees. 

Is Casual Dining so “Yesterday?”

            I came up through the fine-dining segment of the restaurant industry and witnessed casual dining operations in their infancy and learning to walk.  Clearly casual operators did an excellent job of learning how to walk and then run away with growth for several decades.  Now it appears those same casual dining operators are feeling the pinch of the demographic changes that are driving so many other aspects of current society experiences.

Are you a “Late Adopter?”

            If you keep up with current events in either the news or any trade journal you may have heard the term “early adopter” when the author speaks of the use or review of any form of technology intended to increase an efficiency or task common to a specific industry.  This begs a question of food service operators, if you could use technology (usually in the form of software) that could shorten your daily management tasks allowing you more contact time with guests and the opportunity to support your staff would you “adopt” and use that technology?

The Pursuit of Human Capital

            As a young culinary student I recall my instructor sharing some of his accumulated wisdom with our class when there was a learning opportunity.  One day as he was either waxing philosophically or recalling a challenging situation he shared the following two statements which I will address separately on their own merits.  Please keep in mind that regardless of the employer / employee dynamic, in the end we all usually reap what we sow.

Navigating the “New-Wage” landscape

            New York City’s minimum wage for quick-service restaurant employees is $10.50 / hour, soon to be $15 / hour when new legislation takes effect.  The California state legislature has created and the Governor has signed a bill gradually raising the state minimum wage to an eventual $15 / hour as well.  Several cities around the nation have also raised the minimum hourly wage within their geographic limits so what are food service operators to do?