Upon my return home from the National Restaurant Association Restaurant, Hotel-Motel Show in Chicago, I was explaining ProStart, the education program for high school students interested in pursuing culinary careers, to my 12-year-old daughter. A burgeoning cook who enjoys pulling together and executing menus for the family — she made an impressive lemon granita for our Easter dessert — she raised her hand and waved it vigorously, saying, “I want to do that. I want to own a restaurant.”
I won’t lie — I was both proud and concerned. After years of observing and writing about the trials and tribulations of the restaurant industry, I’m more than a little fond of it and acutely aware that the restaurant life is not an easy one. Sure she likes to cook, but like so many people who dream of opening their own restaurant, she has no idea of the complexity and difficulty of running such a business.
And, I wondered, what happened to her plans of becoming a doctor?
At that point I started thinking about my tour around the NRA Show trade floor, and realized that maybe today’s operators are not so alone in having to confront the industry’s many challenges. Restaurateurs have long talked about the partnerships they have with their suppliers, but this year the increasing sophistication of those alliances seemed even more apparent to me.
For instance, I recalled a discussion with a packaging firm representative about how new platter-like containers with multiple compartments made takeout service easier for both operators and customers, since a single, customizable package can be placed directly on the table for family-style service. But as an added benefit, patrons can save these containers and reuse them for parties and such, keeping the restaurant’s brand front of mind, even when they’re at home.
Similarly, new online schedule programs are helping to make operators’ lives a little easier. Not only do they help Millennial employees more easily arrange their work lives around their social lives, but, given more stringent wage-and-hour rules and a growing number of related claims, such efficient documentation programs can help protect employers should legal issues arise.
Health department letter grades have made cleanliness even closer to godliness these days, and new service programs introduced at the show answer operators’ prayers for alleviating the headache of having to tend to chemicals.
And the availability of trans-fat-free oils is no longer a huge problem for the industry; technology has helped remove 1 billion pounds of bad fats from the North American diet.
In this issue’s special report, the editors of NRN further recap the scene at McCormick Place as well as at other events, while discussing cutting-edge trends from the Windy City’s annual whirlwind ofindustry activity.
Speaking of cutting-edge trends, thisissue’s Operations section features a story on some of the new food-truck technologies and equipment showcased in Chicago, intended to drive the specialty niche forward.
Two hot food trends also take center stage in this issue. In the Food & Beverage section we examine the proliferation of gluten-free menu options, and in Business Intel we explore the growing number of vegetarian and vegan concepts gaining a foothold with mainstream consumers.
Finally, in End Quotes you’ll meet Hans Hess, founder and chief executive of the growing Elevation Burger chain. As you’ll see, Hess runs his business through the eyes of both a physicist and a theologian, a fact that piques my interest and eases my thoughts about my daughter.
Contact Robin Lee Allen at robinlee.allen@penton.com.
