The Dish - October 9, 2019

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Top Industry News

Higher Labor Costs Keep Restaurant Menu Prices Soaring

Restaurant Business Online

Restaurants face a lot of cost pressures, which has kept them raising prices despite concerns over traffic and mounting competition from grocers and convenience stores. In August, prices of food away from home rose 3.2% year over year. By comparison, food at home prices are up 0.5%, according to the most recent federal data.

Visit https://www.restaurantbusinessonline.com/financing/higher-labor-costs-keep-restaurant-menu-prices-soaring to view the full article online.

Just How Big of a Deal was Popeyes' Chicken Sandwich?

QSR

To say Popeyes struck a chord with its chicken sandwich might be the understatement of 2019. It was an ultra-smart melding of marketing and timing. For the year through July, 2.3 billion breaded-chicken sandwiches were ordered in fast-food restaurants, according to The NPD Group.

Visit https://www.qsrmagazine.com/fast-food/just-how-big-deal-was-popeyes-chicken-sandwich to view the full article online.

Repairs & Maintenance: Kitchen Investments Worth Protecting

Facilitator magazine

Today’s high-tech kitchen technology requires careful installation and strategic maintenance.

Visit https://cdn.ymaws.com/www.rfmaonline.com/resource/resmgr/facilitator_searchable_pdfs/2019_junejuly/m.brown_technology.pdf to view the full article online.

The Cheesecake Factory Completes Acquisitions of North Italia and Fox Restaurant Concepts

Retail & Restaurant Facility Business

As previously announced in August, The Cheesecake Factory Incorporated has closed the acquisitions of North Italia and Fox Restaurant Concepts (FRC), including Flower Child, for $308 million. The company previously invested $88 million in the North Italia and Flower Child concepts over the last 3 years in anticipation of their purchase

Visit https://retailrestaurantfb.com/the-cheesecake-factory-completes-acquisitions-of-north-italia-and-fox-restaurant-concepts/ to view the full article online.

MRM Plant-Based: McDonald’s Tests P.L.T. and More Grocers Add Impossible

Modern Restaurant Management

McDonald's will be conducting a 12-week test of a new plant-based burger called the P.L.T., which stands for Plant. Lettuce. Tomato. in 28 restaurants in Southwestern Ontario, starting September 30. The P.L.T. is made with a Beyond Meat® plant-based patty that has been crafted exclusively by McDonald's, for McDonald's.

Visit https://www.modernrestaurantmanagement.com/mrm-plant-based-mcdonalds-tests-p-l-t-and-more-grocers-add-impossible/ to view the full article online.

Looking for Vendors? Find them here on RFMA's Vendor Marketplace

The Restaurant Facility Management Association Vendor Marketplace is a tool used to search for products and services.

Visit http://rfma.industry-guide.com/ to view the full article online.