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| In an interview at a KFC in Hangzhou, China, Yum China CEO Joey Wat spoke to CNBC about KFC’s presence in China. Wat highlighted how the chain has adapted its menu to include local favorites and has embraced digital ordering and delivery. In 2022, Yum China reported $7.2 billion in revenue from KFC, with plans to return $3 billion to shareholders over three years. |
| In the realm of foodservice Consumer Packaged Goods (CPG), restaurants are tapping into the social media era for product success. Taco Bell has been leveraging TikTok trends with creative CPG products, like an SOS kit for students and the retail release of Mountain Dew Baja Blast. Taco Bell aims to expand its retail presence with popular menu items. “Our goal is to provide as many access points to our brand as possible that will allow fans to engage with Taco Bell in a way that reflects their unique preferences,” Matt Prince, a representative for Taco Bell, told Nation’s Restaurant News. |
| KFC Japan has introduced the Cheese Pie, featuring a flaky turnover-style crust filled with a blend of cheddar, cream and Camembert cheeses, priced at 290 yen ($2.01). The new pie is being offered alongside the return of the Cheese Drenched Chicken Sandwich. A raclette version of the sandwich is also offered with raclette cheese sauce. Both cheesy chicken sandwiches are limited-time offerings in Japan. |
| Chain, an immersive dining experience by B.J. Novak, Nicholas Kraft and Michelin-starred chef Tim Hollingsworth, pays tribute to iconic chain restaurants by recreating their dishes. Chef Hollingsworth uses high-quality ingredients to highlight dishes like Pizza Hut pan pizzas, creating a nostalgic experience. “When I was making it, I was pulling it from a memory of me as a child being stuck in a Pizza Hut in Texas because there was a flash flood,” Hollingsworth says. “I remembered the video games and the salad bar and the smell of that buttery pan-size pizza.” |
| Pizza Hut Indonesia (PHI) has engaged in a community initiative in Ternate, North Maluku, as part of the nationwide “Berbagi Bersama Pizza Hut” campaign. PHI’s team volunteered to clean Masjid Annaafi, creating a welcoming environment for Friday prayers. After the service, PHI gifted complimentary L1MO Pizza boxes, 100 servings of Hokkaido Comboishii and 100 cups of watermelon juice to the mosque-goers, bringing joy to the community. Boy Lukito, Director of Operations at Pizza Hut Indonesia, emphasized the brand’s commitment to meaningful relationships and cultural respect. |
| A new year, a new #3Questions |
With the arrival of the new year comes a #3Questions that's as hot and fresh as a Pizza Hut Melt! Ashley Hull, the brand's associate manager of supply chain, dishes out the secret ingredients to her inspiration and enthusiasm for growth. Plus, Yum! CEO David Gibbs reveals what he is most looking forward to from Yum! and the brands in 2024 (will Digital & Tech please stand up?). |  | (For Yum! Eyes Only) |
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| Starbucks, in collaboration with Stanley, released a limited-edition pink Quencher available exclusively at Target on January 3. The 40 fl. oz stainless steel tumbler, priced at $49.95, led to long lines and sold-out stores, with no plans for restocking. Resales on eBay reach nearly $200, doubling the original cost. |
| Starbucks introduces its 2024 winter menu, featuring the new Iced Hazelnut Oat Milk Shaken Espresso, blending Blonde Espresso with hazelnut syrup and oat milk. The Potato, Cheddar & Chive Bake offers a high-protein vegetarian option with cage-free eggs, potatoes, cheddar, spinach and chives baked together. The Vanilla Bean Custard Danish features layers of sugared, baked Danish dough filled with vanilla bean custard. Returning items include the Pistachio Cream Cold Brew, Pistachio Latte and the Chicken, Maple Butter & Egg Sandwich. |
| Toronto Raptors players Scottie Barnes and Chris Boucher have teamed up with Subway Canada to introduce two new menu items: Scottie’s Jerk-Spiced Chicken Rice Bowl and Chris’s Jerk-Spiced Steak Rice Bowl. To celebrate, Subway Canada is hosting the “Most Ballin’ Bowler” contest, where Canadians can share bowling-themed pictures on Instagram with the hashtag #BowlwayBaller. The winner gets a trip to Toronto for two, including accommodation, Raptors game tickets, a $1,000 pre-paid gift card and a $1,300 Subway gift card. |
| Cicis Pizza is offering fans an enticing deal of $4.99 for endless pizza, pasta, salad and desserts on Mondays and Tuesdays from January 8 to February 13. To redeem the offer, customers need a digital coupon available on the Cicis website. This promotion is part of Cicis’ “Endless Pizzabilities” brand campaign, encouraging customers to dream big alongside their whimsical spokesperson, C.C. Pazzini. |
| The U.S. restaurant industry showed positive signs of recovery in December 2023, adding 22,100 jobs, bringing the total to 12.4 million employees, according to data from the U.S. Bureau of Labor Statistics. Despite fluctuations in previous months, the industry has surpassed pre-pandemic employment levels, with eating and drinking places now 31,000 jobs higher than their February 2020 peak. A survey by the National Restaurant Association revealed that 88% of restaurant operators plan to hire additional employees in the next six to 12 months, while 54% may consider layoffs if economic conditions deteriorate. |
| In navigating the uncertain economic climate in 2024, experts have advised restaurant owners to take several steps. Forecasting financial needs is crucial, as owners should determine whether additional capital is required and secure it ahead of time. Considering offerings to attract price-conscious customers is recommended, including low-cost, higher-margin staples and flexible menu options. Retaining staff is also vital, and providing employees with input into their shifts can enhance loyalty. |
| Jeff Lobdell, President of Restaurant Partners Management in Michigan, has been appointed as the chairman of the board for the National Restaurant Association. Shaun Beard, SVP of Savor Hospitality in Cleveland, Ohio, will serve as the chairman of the National Restaurant Association Educational Foundation. Other NRA officers include Richard Schneider of Areas USA as vice chairman and Mike Axiotis of Lehigh Valley Restaurant Group as treasurer. |
| Beverage consumption is on the rise, with drinkable desserts becoming a popular trend in the restaurant industry. Restaurants are offering innovative drinkable desserts like milkshakes, dessert cocktails, coffee slushes and more to cater to consumer preferences. Popular options include Espresso Martinis with unique twists, milk punches and creative milkshakes. Chain restaurants are also introducing frozen coffee drinks and shakes in response to growing consumer interest. |
| Ziggi’s Coffee has announced a collaborative effort with their Chai vendor, CharlieJoe Chai, to combat human trafficking. On Human Trafficking Awareness Day, January 11, Ziggi’s will donate $1 from every Chai purchased to CharlieJoe Chai. This partnership aligns with Ziggi’s commitment to community-centric initiatives and positive influence. CharlieJoe Chai, led by founder Charles Ciepiel, contributes a portion of Chai proceeds to organizations focused on preventing, rescuing and restoring children affected by human trafficking. |
| A resolution overturning federal regulators’ re-definition of “joint employer” will be put to a vote by the full U.S. House of Representatives the week of January 7. The new definition would make franchisors more readily regarded as joint employers of their franchisees’ workers, potentially making them liable for the licensees’ infractions of labor rules. The resolution is seen as an effort to avert increased litigation and union activity, as well as to protect small businesses that may be adversely affected by the redefinition. |
| PathSpot, founded in 2017, initially developed a hand scanner to detect whether restaurant workers washed their hands effectively. Now, the company is expanding its offerings to digitize health and safety procedures in restaurants. In addition to handwashing, PathSpot will provide tools to ensure proper food storage, cooling and shelf-life management. The goal is to simplify these processes while providing companies with tools to evaluate and improve health and safety performance across their locations. |
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