Tradicionalni recepti

McDonald's predlaže smiješne budžete za radnike i više vijesti

McDonald's predlaže smiješne budžete za radnike i više vijesti

U današnjem Media Mixu, video iza scene na Alderu, plus Shake Shack koji će se ponovno otvoriti na Floridi

Daily Meal donosi vam najveće vijesti iz svijeta hrane.

Budžet McDonald'sa: Div brze hrane udružio se s VISA-om kako bi stvorio uzorke proračuna za svoje zaposlenike, pokazujući nam da ako ne plaćamo toplinu i trošimo samo 27 dolara dnevno na hranu, možemo preživjeti od 2.000 dolara mjesečno. I to plaća 600 USD za kiriju. [Slate]

Izrael će zabraniti Foie Gras: Šuška se da bi mogao biti usvojen novi zakon kojim bi se zabranila trgovina foie gras -om u Izraelu. [Jerusalem Post]

U kuhinji kod Johe: Videozapis se bavi iza scene u novom restoranu Alder Wylie Dufresne. [ArtInfo]

Shake Shack's Fourth Flordia Lokacija: Hamburgerija Dannyja Meyera odlazi u Winter Park, Fla. [Eater]


McDonald's protiv Burger Kinga: Koja je razlika?

Kao i PepsiCo, Inc., protiv kompanije Coca-Cola ili Ford Motor Company protiv kompanije General Motors, bitka između McDonald's Corporation (NYSE: MCD) i Burger Kinga predstavlja jedno od velikih rivalstava u američkoj poslovnoj istoriji. Više od 60 godina McDonald's je prvi koji je postavio standard po kojem su ostale franšize poslovale. Ali postoje znakovi da se te uloge mogu promijeniti. Revitalizovani Burger King tera McDonald's da se prilagodi, a ne obrnuto.

McDonald's i Burger King započeli su franšizni posao s hranom 1955. odnosno 1954. godine. McDonald's je oduvijek bio veća kompanija, ali svaka je kompanija nedvojbeno utjecala na drugu kroz svoje rivalstvo od šest decenija i više.

Key Takeaways

  • McDonald's ima najveću tržišnu kapitalizaciju od bilo kojeg lanca brze hrane u SAD-u
  • Njegova ogromna veličina i globalni domet predstavljaju izazove sami po sebi.
  • Preokret Burger Kinga omogućio mu je da ospori McDonald's nadmoć u kvaliteti i cijeni.

Svaki restoran može se pohvaliti kultnim proizvodima. Burger King ima sendvič Whopper, a McDonald's pultove s Big Macom i Quarter Pounderom. Whopper i Big Mac dva su najprodavanija hamburgera svih vremena. Burger King se 2002. godine hvalio sa 1,7 milijardi Whopper prodaje godišnje. McDonald's je dostigao istu brojku s Big Mac -ovima 2017. godine.

Svaka kompanija nastavlja sa jačanjem svog međunarodnog prisustva, iako sa mješovitim rezultatima. Jedan od razloga je kultura. Mnogi Europljani, na primjer, brzu hranu smatraju suštinski američkom tradicijom. Jelovnici s jelima za Burger King i McDonald's ponekad se trude privući strane potrošače, ostavljajući međunarodna tržišta nerazvijenima, posebno u azijsko-pacifičkoj regiji.


McDonald's#39s je jednom opozvao milion McNuggetsa

Iako kupci u Sjedinjenim Državama možda nisu čuli za to, McDonald's Japan imao je neke velike probleme u 2014. i 2015. godini - toliko velika i tako velika pitanja Majka Jones izvijestili da su doveli do pada prodaje od 10 posto.

Počelo je u julu 2014. godine, kada je McDonald's stupio u ozbiljnu akciju protiv jednog od svojih dobavljača piletine, Shanghai Husi Food Co. i Burger King u Japanu i Kini - i to je odvratno. Samo mjesec dana kasnije, kupac u Osaki pronašao je komadić ljudskog zuba u pomfritu, i ne treba govoriti koliko je velika stvar to bio.

Zatim, početkom 2015., bilo je nekoliko izvještaja o kupcima koji su pronašli komade plastike i vinila u svojim pilećim McNuggetsima, što je dovelo do opoziva milijun komada piletine veličine zalogaja. Njihov dobavljač, Cargill, istraživao je i došao do zaključka da se zagađenje nije dogodilo u njihovoj tvornici. Pa odakle je to došlo? Možda nikada nećemo saznati. ali bilo je tamo.


Da, to nije samo neki nasumični klinac koji pjeva ovaj džingl koji poznajemo praktično čitav život. To je jedan i jedini Justin Timberlake! Plaćeno mu je 6 miliona dolara da ga otpjeva, još kada se reklama prvi put emitovala.

Alex Frank

Ne zato što im se sviđa, ne brinite. Ima McDonald's Gold Card, koja mu donosi besplatnu brzu hranu. Možda bih trebao postati milijarder i dobiti besplatne Big Mac -ove do kraja života. Nažalost, ne znamo kako se može doći u ruke jedne od ovih legendarnih karata.


McDonald's Sausage and McGuffin od jaja

Četiri sastojka stoje između vas i vašeg omiljenog doručka s brzom hranom nakon što je burger div objavio svoj McMuffin recept. Da biste ga učinili zaista vrijednim vožnje, trebat će vam metalni prsten za isprženje te savršene kružne pljeskavice od jaja.


McDonald's se vratio! Dječji koraci - dajte ili uzmite neke Perspex zaslone - prema nekoj vrsti normalnosti

Opisao sam toplo bol u čokoladi majci preko telefona, duboko u sebi sam znao da vjerovatno više nikada neće vidjeti London. Kao i milioni drugih njenih godina i nivoa rizika - 80 -ih godina, problemi sa plućima - sada se plaši da izađe iz kuće. Vladina kampanja bila je užasan hit: 55 dana javnih objava, koje su se reprodukovale svakih 10 minuta tokom pauza za oglase, uvjerile su nju i milione drugih da ostanu u zatvorenom osim ako njihovo putovanje nije od vitalnog značaja. A jedenje peciva u javnosti nikada nije važno, bez obzira na to kako ga iscrtali, čak i ako je tako mirisno i svježe.

Dok sam je razgovarao kroz ugodan dašak čokolade koja se cijedila s prozora tek otvorenog kioska za kavu u istočnom Londonu, prolazan standard američkog američkog jela za poneti i radost križanog španijela s križem po imenu Townsend kojeg sam ponosno sreo noseći njegov teniskom loptom kući, shvatio sam da će mi u novom svijetu možda jedna od mojih oskudnih vještina biti od koristi: moje sposobnosti opisa. Možda će se od sada, pa i dugi niz godina, moja kolumna u restoranu uveliko tumačiti objašnjavajući kako je to ispred ulaznih vrata ljudima koji su previše prestravljeni da napuste dom.

Prije Covid-19 moj posao je bio obući cipele i pantalone i napustiti sofu kako ne biste morali. Nisam pisala kritike šarmantnim kuharima niti zaokupljala ozbiljne tipove scena sa hranom, napisala sam ih zamišljenoj čitateljici zvanoj Tricia da čita u WC -u svake subote, skrivajući se od vlastite djece. Tricia je izlazila mnogo više prije nego što se život dogodio - bebe, budžet, umor koji je sada mogla proživjeti kroz pisanje lutalice koja je ugovorno bila obavezna izaći i strpljivo se nasmiješiti na 11 kurseva tekstura, emulzije i pjene.

Ali kako karantini popuštaju, možda bi moj posao, koji je svakako smiješan, mogao poprimiti određenu dirljivost. Britanija se osjeća podijeljeno na one koji su spremni na slobodu i koji žele zaboraviti Covid-19, i na one koji to nikada neće zaboraviti. Potonji neće juriti niz Wagamamu ni u jednom trenutku 2020. Neće raditi zajedničke stolove, dodirivati ​​flappy meni ili koristiti čaše za vino. Neće podijeliti dio gyoze s potencijalno prijateljima okuženim Covidom ako ih umjesto toga mogu isporučiti i pojesti same.

Kako se slabi zeleni izdanci pojavljuju u svijetu restorana, pitam se za koju stranu će se odlučiti svi koje volim. Nemojte se previše uzbuđivati, ovo su najmanji izdanci, ali ipak su vidljivi. Na primjer, Marks & amp Spencer uskoro će u restoranima jesti hranu za van. I sljedeće sedmice vožnja kroz McDonald's se vraća! Dječji koraci - dajte ili uzmite neke Perspex zaslone - prema nekoj vrsti normalnosti. Zamislite: Big Mac obrok i milkshake od jagode pokupljen od stranca u uniformi. Rugani u autu, kutija za hamburgere na koljenu sa slanim pomfritom uravnotežena unutar poklopca. A onda, možda uskoro (usudite se sanjati), prilika da napustite svoj automobil i zaista krenete prema tim magičnim zlatnim lukovima i sami dodirnete interaktivni ekran.

Kako se osjećate zbog toga? Radostan? Uplašen? Ljut? Hoćete li ove decenije ući u Hut za pizza bife? Što kažete na zajednički toster u Premier Innu? I uskoro će neki veći, blještaviji restoran otvoriti nova mjesta posebno osmišljena da izazovu Fomo, nudeći nove ukuse, nove trendove, nove okuse koji će iskušati strogost onih koji su odlučni u tome da ostanu.

"Možda", rekao sam majci, uglavnom samo da je razveselim, "za nekoliko sedmica ili mjesec dana mogu doći gore i odvest ćemo se do jednog od jezera, uzeti bocu i uzeti komad kolač na parkingu. ”

Na trenutak se razvedrila, ali je onda razmislila i odlučila se protiv toga. “Svi turisti će ove sedmice početi dolaziti iz cijele Britanije sa svojim bubicama. Jednostavno ne mogu riskirati ”, rekla je sasvim razumno. Postoji strah, a tu su i čiste činjenice.

Dao bih zadnji zub - onaj sa srebrnim ispunom - da popijem popodnevni čaj sa majkom. U nemirnoj sobi blizu Buttermerea punoj žena i rođendanskih izleta. Soba ispunjena troslojnim stalcima za kolače, loncima čaja i dodatnim posudama za toplu vodu. Sa kolačima od sultane, zgrušanom kremom, džemom i smijehom. Mislim da se ovo nikada ne može dogoditi. Ali ako zatvorim oči i zamislim, pogled odavde je divan.


Podijelite Sve mogućnosti dijeljenja za: Bifei s brzom hranom su stvar prošlosti. Neka sumnja da su ikada postojali.

Kada razmišljamo o švedskim stolovima, obično pomislimo na njihov vrhunac 1980 -ih i ranih 90 -ih, kada su se komercijalni džinglovi za Sizzler mogli pomiješati s našom nacionalnom himnom. Pomislimo kako će Homera Simpsona izvući iz Prženog Holanđanina, "zvijer želuca veća od čovjeka". Pomislim na to da su moji roditelji radili na bifeu koji liči na nešto iz života Huntera S. Thompsona, odlučni u namjeri da zarade svoj novac sa dvoje izbirljive djece.

Ono o čemu obično ne razmišljamo je brza hrana švedski stol, zalogaj toliko mali na američkom radaru hrane da je teško dokazati da je uopće postojao. Ali jeste. Ljudi se kunu da se švedski stolovi koje možete jesti mogu pronaći u Taco Bell-u, KFC, pa čak i ispod zlatnih lukova McDonald'sa.

Nije iznenađujuće da je moglo postojati. Bife brze hrane bio je neizbježan, vrhunac trke u naoružanju u maksimiziranju unosa kalorija. Bila je to fizička manifestacija američkog ID -a: beskrajni keksi, piletina s kokicama, kace sa nacho sirom i neuredan puding - toliko nacrtanog pudinga. Zašto se onda toliko nas toga nije sjetilo? Kako je to postalo fusnota, potisnuto u zaleđe mitova i legendi? Šuška se o lokacijama McDonald'sa sa doručkom na bazi švedskog stola. Je li u stvari postojao Taco Bell švedski stol ili je to plod naše kolektivne mašte? Da, neko mi kaže-Taco Bell koji možete jesti samo je postojao u njenoj kafeteriji u studentskom domu. Druga osoba sugerira da smo se možda samo sjećali nachos odjeljka Wendy's Superbara.

Bife sa brzom hranom živi u čudnoj vrsti etera. Do toga ne možete doći tradicionalnim putem pamćenja. Je li u vašem rodnom gradu zaista bio švedski stol Pizza Hut? Pretražite svoju podsvijest, prolazeći pored crvenih šoljica koje gaziraju bolji ukus, pored šljaštećeg novog džuboksa sa CD -om koji ima Garth Brooks -ov Ropin 'the Wind i Paul McCartney's Sve najbolje pod neonskim lampama. Pretražite dublje i možda ćete zateći oca kako ide gore po treći tanjir i nešto preostalo od "pizza s desertima" smještenih u vašoj podsvijesti. Ovdje postoji bife sa brzom hranom.

Istorija bifea u Americi je priča o genijalnosti i evoluciji. Naravno, porijeklom je iz Evrope, gdje je to bila otmjena afera s umjetnički posloženom slanom ribom, jajima, kruhom i maslacem. Šveđani su nas zaslijepili svojim šmrcima na Svjetskom sajmu 1939. godine. Zatim možemo pratiti evoluciju švedskog stola kroz Las Vegas, gdje je Buckaroo Buffet od jedan dolar držao kockare u kockarnici. Šezdesetih i sedamdesetih godina prošlog stoljeća kineske imigrantske porodice pronašle su rupe u rasističkim imigracijskim zakonima osnivanjem restorana. Donijeli su kinesko kuvanje po američkom ukusu u beskrajnim tanjirima govedine i kiflica. Do 1980 -ih, švedski stolovi vladali su krajolikom poput porodičnih dinastija, sa sestrinskim lancima Ponderosa i Bonanza koji su širili evanđelje čuvara kihanja i odrezaka, stanica od suncokreta i barova sa salatama duž međudržava. Od Shoney's -a do Sizzlera, od mora do blistavog mora, bife je bio gozba pogodna za kraljeve ili četveročlanu porodicu.

I naravno, restorani brze hrane htjeli su se uključiti u akciju. Kao istoričar brze hrane i autor Vozite kroz snove Adam Chandler je rekao, „svako mjesto za brzu hranu u jednom ili drugom trenutku koketiralo je sa švedskim stolovima. McDonald's je to apsolutno učinio, kao i većina lanaca pizza s uslugom objedovanja. KFC i dalje ima nekoliko zalutalih švedskih stolova, kao i nezakonit koji se zove Claudia Sanders Dinner House, koji je otvorila supruga pukovnika Sandersa nakon što mu je nakon prodaje kompanije zabranjeno otvaranje konkurentskog posla sa prženom piletinom. Wendy's Super Bar je kratko trajao, ali je salata trajala decenijama. ”

U reklami za Superbar iz 1988, Dave Thomas kaže: „Ja sam staromodan momak. Volim kad porodice jedu zajedno. ” Izvršni direktor Wendyja opisao je novi poslovni model kao „izvođenje iz posla brze hrane“. Svi se slažu da je Wendyjev Superbar bio veličanstven. I grubo, svi se takođe slažu. Kako nešto može biti i grozno i ​​veličanstveno, posebna je dvojnost brze hrane, poput dvojstva čovjeka ili nečega, samo s nacho sirom i umakom od tjestenine.

"Nekako želim živjeti u Wendy's devedesetim", kaže mi Amy Barnes, spisateljica iz Tennesseeja između priprema za virtualno učenje sa svojim tinejdžerima. Superbar je sjedio u predvorju, a stanice su bile poredane poput vagona. Prvo, tu je bila Garden Spot, do koje „nikoga nije bilo briga“, tradicionalna salata sa kadom čokoladnog pudinga na čelu, „koja je uvijek imala nizove preliva za salatu i isjeckani sir na vrhu. Sljedeći je bio odjeljak tjestenine s tjesteninom, s "rezancima, alfredom i umakom od rajčice ... [kao i] kruhom od češnjaka napravljenim od prepravljenih peciva od hamburgera s premazanim maslacem i češnjakom." Očigledno, krunski dragulj Superbara bila je meksička Fiesta sa svojim “kacama od mljevenog goveđeg mesa, nacho sirom, pavlakom”. Fiesta je dijelila starateljstvo nad dodatcima sa salatom. Bilo je 2,99 dolara za ručavanje.

Brak Wendy's i Superbara trajao je otprilike desetljeće prije nego što je na svim lokacijama postepeno prestao do 1998. Poput iscrpljenog bivšeg ljubavnika, službena Wendy's Story na web stranici ne spominje Superbar unatoč bezbrojnim blogovima, YouTube videozapisima, i podcasti posvećeni sjećanju na to. Barem su držali salatu zajedno do sredine 2000-ih zarad djece.

Djed mraz. Uskršnji zec. McDonald's doručak na bazi švedskog stola. Guglanjem o postojanju takve stvari samo se vraćaju rezultati ljudi koji dovode u pitanje postojanje ove McMuffin Meke na podforumima i Redditu. Neko poznaje nekoga ko je jednom prošao pored njega na autoputu. Zalutala Yelp recenzija kamiona s hranom Kiss My Grits u Seattleu nudi trag: „Moram reći, sjećam se da sam prvi put vidjela griz, bili su na bifeu za doručak u McDonald'su u Aleksandriji, u Virginiji, i izgledali su neukusno kako bi moglo biti. " Međutim, olovo je mrtvo po dolasku. Daljnje guglanje McDonald’s bifea sa užasnom grizom u Aleksandriji ne pomaže ništa.

Pitam prijatelje na Facebooku. Pitam Twitter. Dobijam usamljen odgovor. Eden Robins mi šalje poruku "Bilo je to u Decatur, IL", kao da opisuje mjesto gdje su je oteli vanzemaljci. "Malo mi je laknulo što nisam zamislio doručak na bazi švedskog stola jer nitko nikad ne zna o čemu jebote govorim kad ga iznesem."

„Putovali smo dole na srednjoškolsko dramsko takmičenje“, nastavlja ona. “I jedno jutro prije takmičenja, jeli smo u McDonald's bifeu za doručak. Nikada prije ni poslije nisam vidio ništa slično. "

Pitam šta je bilo u švedskom stolu, iako znam da me sami detalji neće izdržati. Želim da se video pregleda, kako bih mogao zastati na određenim okvirima, poput verzije brze hrane snimljenog materijala Patterson – Gimlin Bigfoot. Robins kaže da su posluživali „kajganu i palačinke, te one smeđe keramičke pločice. Tada sam bio vegetarijanac pa nisam imao kobasice ili slanine, ali i njih je bilo. ”

McDonald's nije jedini lanac sa švedskim stolom čije je postojanje maglovito. Za Yum Brands, vladara brze hrane Svetog Trojstva Taco Bell, Kentucky Fried Chicken i Pizza Hut, rečeno je da su jeli bife u sva tri restorana. Ništa ne potvrđujem, međutim, kada se obratim korporativnim vlastima. Što se tiče KFC -a, glasnogovornik nudi da pogleda "neke historijske podatke", ali mi se ne javlja. Moj kontakt u Taco Bell -u mi kaže: „Provjerit ću to. Svakako, danas ništa ne postoji. Nikad nisam čuo za to. Čini se da postoji nekoliko tema na Redditu. ”

Reddit, naravno, nagađa mogući Mandelin efekt - fenomen grupe nepovezanih ljudi koji se sjećaju drugačijeg događaja od onog što se zaista dogodilo - u postojanju Taco Bell švedskih stolova. Ali ja imam čvršći trag u Payel Patel, doktorici koja je studirala na Johns Hopkins-u, koja mi je rekla da je u njenom domu bio Taco Bell Express koji je bio uključen u opciju obroka za sve koje možete pojesti, iako je to trajalo samo jedne prolazne godine. "Mogli ste naručiti bilo šta, poput 15 nachosa i 11 buritoa od pasulja", kaže ona, "a oni bi to napravili i dali vam, a vi ste otišli bez plaćanja centa." Studentski bilten Johns Hopkins-a objavljen 2001. potvrđuje postojanje utopijskog Taco Bell-a koji možete jesti, rekavši: „Možete se i najesti nekih dobrih starih Taco Bell tacosa i burritosa. Ne zaboravite, sve što možete jesti. Samo nemojte jesti previše jer ne želite preopteretiti Johna. "

Postoje neki konkretni primjeri bifea s brzom hranom koji postoje i danas. Kada je Krystal Buffet otvoren u Alabami 2019. godine, naišao je na "uzbuđenje i nevjericu", navodi se u saopćenju za javnost. Bivši stanovnik New Orleansa Wilson Koewing pričao mi je o Popeyevom bifeu za koji mještani "govore kao da je to mit". Kad dublje kopam, nailazim na lokalni list, NOLA Vikend, koji pokriva “Hranu New Orleansa, stvari koje treba učiniti, kulturu i način života”. Reklamira Popajev švedski stol poput karnevalskog laveža, kao da je jednostavno previše nevjerojatno za vjerovati: „Jedini Popajev bife na svijetu! To je odmah pored u Lafayette -u! Da, tako je: Popeyes bife. OVDE. ”

Nekako je KFC bife najtrajniji od bifea brze hrane koji još postoje. Pa ipak, svi s kojima razgovaram osjećaju se primoranim da me provedu stazama i putevima koji vode do takve oaze, kao da su, opet, stvari iz legendi. Postoje orijentiri i fatamorgane, a fatamorgama su prije svega potrebne karte.

Da bi došla do KFC bifea u Key Largu, Tiffany Aleman nas mora prvo provesti kroz “mali otočki grad s jednim semaforom i jednim glavnim autoputem koji prolazi kroz njega. Postoje švedski stolovi s morskim plodovima i trgovine mamcima koji ustupaju mjesto novopečenom Starbucksu. ”

New Jerseyan D.F. Jester nas vodi pored lokalnog mjesta s plodovima mora "koje izgleda kao da je ponoćni bife na brodu za krstarenje prevezen 50 milja u unutrašnjost i uvučen u blagovaonicu Ramade iz 1980 -ih izvan Newarka."

Opisi hrane su otprilike ono što bih očekivao od KFC švedskog stola. Laura Camerer sjeća se hrane u svom fakultetskom gradu u Moreheadu u Kentuckyju, "sve ispržene u čvrstom obliku kao kamenje koje sjedi pod toplinskim lampama, nekako sivo i mrko". Jester dodaje, „za sve namjere, ovo je KFC. Izgleda kao jedan, ali tužniji, više klinički. Bife dodaje osjećaj bolničke kafeterije, ljudi koji večeraju izgledaju blizu smrti ili svjesno čekaju da umru. ”

Zatim mi šalje poruku Jessie Lovett Allen. "U mom rodnom gradu postoji [a] KFC, i to je čarobno bez tračka skice." Moram znati više. Prvo me vodi krivudavom stazom: „najbliži veći grad je Kearney, koji je udaljen 100 milja i ima samo 35.000 ljudi, a Kearney je mjesto gdje ćete pronaći najbliže Target, Panera ili Taco Bell. Ali na sjever, jug ili zapad morate prijeći stotine milja prije nego što pronađete veći grad. Govorim vam sve ovo jer ekstremna izolacija daje našim restoranima, čak i restoranima brze hrane, veliku psihološku važnost u svakodnevnom životu. ”

KFC koji Jessie spominje nalazi se u North Platteu u Nebraski i ima gotovo pet zvjezdica na Yelpu, postignuću vrijednom spomenika za bilo koji restoran brze hrane. Na nekomercijalnoj Facebook stranici za KFC North Platte, jedan od stotina sljedbenika stranice komentira „NAJBOLJI KFC U ZEMLJI“.

Alen opisuje to mjesto kao da prepričava nebeski kutak. “Imaju pržene pite od jabuka koje kao da prolaze kroz crvotočinu iz McDonaldsa iz 1987. godine. Puding: Vruće. Dobro. Višeslojni deserti sa hladnim pudingom. Ovaj se rotira. To može biti čokolada, banana, kolačići i vrhnje. Ima podlogu od graha krekera, puding i preliveni šlag. Standardna hladna salata: zelena salata, povrće za salatu, salate od makarona, salate JELL-O. Ostalo meso: pileće pečene pečenice. Prženi pileći želuci. Bijeli sos, tepsija sa pilećim rezancima, tepsija od boranije, kukuruzni hljeb, kukuruz na klipu, tepsija sa pilećim loncima. I skoro sve standardne stvari na normalnom KFC jelovniku, što je lijepo jer možete birati različite vrste piletine ili samo pojesti nekoliko žlica priloga. ”

Zatim dodaje da je švedski stol “dostupan i TO GO, ali postoje pravila. Dobivate veliku školjku od stiropora, malu školjku od stiropora i šalicu. Morate biti u mogućnosti zatvoriti stiropor. Upućeno vam je da samo pića mogu biti u šalicama, a na pitanje o ovome, zaposlenik mi kaže da su kupci u prošlosti pokušavali gurnuti piletinu u šolje za piće. ”

Na kraju, sve što možete jesti san nije potrajao, ako je i postojao. Lanci su presavijeni. Umirali su stariji građani koji Ponderosu posluju. Moji roditelji su preokrenuli kurs nakon savijanja švedskog stola, trgujući na postajama od sunca za limenke SlimFast -a. Bifei sa brzom hranom povukli su se u eteričan prostor. McDonald's je odrastao uz sendviče za odrasle poput Arch Deluxe. Wendy je divljački skočila s Baconatorom. Pizza Hut je iščupao svoje džubokse, promijenio logo, otišao u ratove brze hrane i od tada više nije isti. Taco Bell prolazi kroz neku vrstu krize srednjih godina, iscrpljujući čitav jelovnik krumpira, među ostalim omiljenim artiklima. Barem je KFC u North Platteu učinio dobro, iako bi novi koronavirus mogao promijeniti stvari.

U doba COVID-19, bife sa brzom hranom izgleda kao san više nego ikad. Kako bi pozitivno hirovito bilo stajati rame uz rame, lebdjeti nad štitnicima za kihanje, dijeliti kutlače za juhu kako bi izvadili neobičan asortiman pudinga, tri grožđa, hrpu rotini tjestenine i batak na tanjur. Možda možemo ponovo doći do ovog mjesta. Ali da bismo ga pronašli, moramo slijediti orijentire, pretražujući svoje sjećanje kao kartu.

MM Carrigan je pisac i čudak iz baltimorske oblasti koji uživa gledajući direktno u sunce. Njihovi radovi su se pojavljivali u Lit Hub -u, The Rumpus -u i PopMatters -u. Oni su urednici časopisaTaco Bell Quarterly. Tweets@thesurfingpizza.


McDonald's predlaže smiješne budžete za radnike i još novosti - recepti

Chanel boje za nokte nije lako priuštiti. Stoga, ako odaberete pogrešnu nijansu, možda ćete dugo žaliti što ste je kupili. Dobra vijest je da od klasičnog rubina do kičaste mente postoji Chanel ekser […]

Veliko je olakšanje vidjeti te bolne, natečene, crvene izbočine (čitaj akne) kako nestaju! Ali čekajte! Ovo je samo početak. Ostavljaju ružne tamne mrlje i pigmentaciju s kojima se morate nositi - možda za […]

Veliko je olakšanje vidjeti te bolne, natečene, crvene izbočine (čitaj akne) kako nestaju! Ali čekajte! Ovo je samo početak. Ostavljaju ružne tamne mrlje i pigmentaciju s kojima se morate nositi - možda za […]

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Posjedovanje franšize McDonald ’s: trošak kupovine u odnosu na godišnji profit

My Money Blog se udružio s CardRatings i Credit-Land za odabrane kreditne kartice i može primiti proviziju. Sva izneta mišljenja su samo autorova i nije ih dala niti odobrila nijedna od navedenih kompanija.

Uprkos njihovoj negativnoj medijskoj pažnji, McDonaldova franšiza pored koje svakodnevno prolazim cijelo je vrijeme prepuna. Rijetko jedem tamo (pogotovo otkad se kladim na dijetu), ali sam si mislio da ću, ako želim kupiti franšizu, kupiti McDonald ’. Moj dojam je uvijek bio da su McDonaldovi uvijek bili prilično čisti s konzistentnom hranom (čak i ako to smatrate dosljedno) nezdravo), dok su Burger King ’ često bili prljavi nedosljednom hranom.

Uobičajen udarac protiv kupovine franšize je to što kupujete posao#8221. Nedavni članak Businessweeka oborio je bruto prodaju, bruto dobit i neto dobit prosječne McDonaldove franšize u SAD -u. Brojevi su mi se učinili vrlo zanimljivim:

Prosječna godišnja dobit po franšizi: otprilike 150.000 dolara godišnje. U redu, ali koliko košta ova franšiza? Sa službene web stranice franšize McDonald ’s:

Početni troškovi
45.000 USD Početna naknada plaćena McDonaldu#8217s

Oprema i troškovi prije otvaranja
Obično se ti troškovi kreću od 944.352 USD do 2.172.045 USD. Veličina ugostiteljskog objekta, područje zemlje, troškovi otvaranja, inventar, izbor kuhinjske opreme, natpisi i stil uređenja i uređenja okoliša utjecat će na troškove novih restorana. Ovi troškovi se plaćaju dobavljačima.

Prosječni trošak nove franšize: Otprilike najmanje 1 milion USD, s minimalno 500.000 USD u gotovini i pozajmljenim resursima. Drugi izvori navode 750.000 USD minimalne likvidne imovine. Morate biti u mogućnosti pokriti 40% troškova nove lokacije franšize. Morate biti u mogućnosti platiti gotovinu u iznosu od najmanje 25% cijene postojeće franšize, a ostatak se financira najviše 7 godina.

Prosječni sati rada sedmično kao vlasnik/operater? Nisam mogao pronaći pouzdane statističke podatke, ali evo izvatka iz Reddit AMA poslovnog čovjeka s Novog Zelanda koji je posjedovao ukupno tri franšize McDonald's -a, a nedavno je prodao posljednju.

Koliko se prosječno tjedno tražilo od vas? Ako bi moj cilj bio da posjedujem jedan McDonalds i obavim minimalnu moguću količinu posla, a da ga pritom i dobro obavim, koliko mislite da bih mogao smanjiti taj sedmični broj sati? I šta bih ja radio za to vrijeme?

Radila bih od 9 do 17 sati, 6 dana u sedmici. Uglavnom sam u uredu i na daljinu rješavam probleme. Volio sam navratiti u par dućana barem nekoliko puta dnevno i provjeriti ih - provjeriti jesu li čisti i provjeriti upravitelja restorana u vezi bilo kakvih problema. Obično sam naporno radio 4-6 sati dnevno, a ostalo ih je u trgovinama samo provjeravalo.

Izlazna / prodajna cijena? Moglo bi se zamisliti da bi, ako vaša franšiza dobro posluje i proizvodi dobre brojeve, netko drugi to spremno kupio. Ako se vaše poslovanje bori, vaš godišnji prihod i ukupna vrijednost poslovanja će pasti. Isti korisnik Reddita gore je prijavio prodaju za “samo iznad ” NZ $ 1,4 miliona, ili 916.000 USD. Malo sam zbunjen kupoprodajnom cijenom, ali čini se da je prije 12 godina putem poslovnog kredita platio 550.000 NZ USD.

Na kraju, posjedovanje McDonaldove franšize i dalje je posao što znači da preuzimate rizik za potencijalno značajne dobitke ili gubitke. Ali ako provodite 40 sati sedmično i pratite samo jednu lokaciju, moglo bi se zaista osjećati kao da ste kupili posao. Ovi statistički podaci objašnjavaju zašto većina korisnika franšize ima više lokacija Businessweek kaže da je prosjek šest.

Podijelite ovo:

My Money Blog je u partnerstvu s CardRatings i Credit-Land za odabrane kreditne kartice, a od izdavatelja kartica može primiti proviziju. Sva izneta mišljenja su samo autorova i nije ih dala niti odobrila nijedna od navedenih kompanija. MyMoneyBlog.com je također član Amazonovog pridruženog programa, a ako kliknete na Amazon i obavite kupovinu, mogu zaraditi malu proviziju. Hvala vam na podršci.

Otkrivanje sadržaja koji generiraju korisnici: Komentari i/ili odgovori ne pružaju niti naručuju bilo koji oglašivač. Komentari i/ili odgovori nijedan oglašivač nije pregledao, odobrio ili na drugi način odobrio. Oglašivač nije odgovoran za osiguravanje odgovora na sve postove i/ili pitanja.

Komentari

Odličan sažetak, hvala na podjeli. Napomenuo bih da bi posao bio daleko manje stresan od posjedovanja samo jedne franšizne lokacije McDonalda.

Zanimljiva tema. Nedavno sam bio na putovanju u Čileu i upoznao Francuza koji tamo posjeduje/vodi lanac noktiju. Počeo je s jednom i proširio se na (sada) 23 lokacije, od kojih je većina franšiza. I dalje uspijeva voditi cijelu stvar s minimalnim višim rukovodstvom. Čini se da zahtijevaju mnogo manje vremena nego u ovom primjeru, ali to bi mogla biti prednost posjedovanja robne marke i delegiranja većine menadžmenta vlasnicima franšize. Imam dojam da je većina njegove vrijednosti još uvijek u poslu. Kaže da je od djetinjstva želio posjedovati lanac trgovina. On i#8217 su izgrađeni za to. Većina ljudi vjerojatno nije ’t.

Ne znam da li taj tip govori istinu ili ne. Ali ja sam vlasnik Nail Salona već 12 godina. A to nije lako. Radim 9 do 11 sati dnevno i 6 dana u nedelji. Volim svoj posao, ali ne osjećam se kao da imam život. Zato ja ’m tražim nešto drugo.

U pravu ste, slažem se sa vama. i ja se ne osjećam kao da imam život.

Vidio sam vaš post o traženju nečeg drugog od posla koji sada imate. Gdje živiš ?

Da, jedan definitivno ne vrijedi te plate ili muke, ali višestruki bi mogli biti. Odličan članak i analiza.

Izgleda da bi imalo više smisla biti upravitelj trgovine nego vlasnik web lokacije! Odličan članak.

Odličan članak, ali volim postići najmanje 200.000 K dobiti za 1, a blizu pola milijuna za 2. Ne postoji ništa na svijetu što bi moglo biti i blizu da budete vlasnik preduzeća. To znaju samo preduzetnici.

McDonald’s franšiza
Teritorij i podrijetlo: franšize ne primaju ekskluzivno područje i mogu se suočiti s konkurencijom drugih franšiza ili drugih prodajnih mjesta u vlasništvu McDonald’sa. Ugovor o franšizi ne sadrži ekskluzivna odobrenja za: područje, teritorijalna prava, zaštićenu teritoriju ili bilo koje pravo isključenja, kontrole ili nametanja uvjeta za lokaciju ili razvoj budućih restorana McDonald's u bilo kojem trenutku. Restorani McDonald's#8217 smješteni su u samostojećim zgradama, izlozima, restoranima i drugim lokacijama. McDonalds je franšizni od svog otvaranja 1955. godine, a njihovo sjedište se nalazi u Oak Brooku, Illinois.

Franchise offer: McDonalds offers four types of franchises they include traditional restaurant sites, satellite locations (traditionally opened in malls, airports, universities, hospitals, and other diverse locations), STO (small town oil) and STR (small town retail), and BFL (business facilities lease) franchises.

Financial assistance: Typically, no financing arrangements are offered by McDonald’s. McDonald’s issues an Operator’s Lease for each site owned or leased by McDonald’s. The Operator’s Lease is a standard commercial lease under which the franchisee pays rent to McDonald’s for use of the premises. The Operator’s Lease does not contain any financing terms.

Training and assistance: McDonald’s operates Hamburger University, the international training center for the McDonald’s System. The content and duration of all operations courses, which are offered at various local sites, are revised and reconsidered from time to time to meet the needs of the franchisees. All courses and learning events are offered at frequent intervals and are designed to give franchisees specific skill sets required to operate a McDonald’s restaurant.

Cost to operate: (including additional funds for 3 months of operation)
Traditional restaurant: low – $1,003,000 high – $1,313,745
STO and STR locations: low – $814,000 high – $1,313,745
Satellite location: low – $433,000 high – $745,500
Other fees:
Service Fee 4% of Gross Sales.
Rent Varies.
Advertising and Promotion Not less than 4% Gross Sales.
Audit/ Inspection Fee Cost of audit.
Satellite Annual Fee $500 to $2,500
Satellite Rent Varies.
STO Rent Varies.
STR Rent Varies.
BFL Rent Varies.
Relocation Contribution $50,000
New POS Integration Fee $1,000 integration fee (one-time fee) $500 annual integration fee.
Restaurant File Maintenance (RFM) Fee $150
R2 D2 Software Maintenance Fee $125
New POS Software Fee $1,600 license fee (one-time fee) $400 annual software maintenance fee.
Cashless Fee $216 license fee (one-time fee) $154 annual maintenance fee.
Microsoft Subscription License $465
Endpoint Security Licenses and Managed services $100
Restaurant System Management (RSM) $250
Restaurant Integrated Data Movement (RIDM) $75
Restaurant Fee $54
Identity Management Fee $75
Store Mail (email account) Fee $73.80
PCI Compliance / Security Fee $250
Restaurant Support Fee $400
ISP Migration Fee $300
Digital-(McD US) $900 one-time cost $390 annually.
Digital-(McD Corp) $660

Franchise review: source – https://www.thebalance.com/mcdonald-s-franchise-review-1350382
Pros
• Special Incentive Programs – MinorityFran Participant
• World Class Training – McDonald’s is recognized as a premier franchising company around the world. Training is required prior to becoming an owner/operator.
Cons
• Cost – McDonald’s does not provide financing or assistance other than the special incentives for minorities.
• No absenteeism allowed – McDonald’s franchises are open only to individuals who are directly involved with the day-to-day operations of the restaurants.
• Beginning to see a slight decline – In 2012 monthly sales dropped for the first time in nine years. In 2014, quarterly sales dropped for the first time in seventeen years. In 2015, McDonald’s planned to close 184 restaurants in the U.S., which was 59 more than it planned to open, leading to the first time since 1970 that there was a decrease in the number of McDonald’s opened in the United States.
Average income: An average McDonald’s franchise makes between $500,000 and $1 million in profits per year as of 2013, according to McDonald’s Franchise Disclosure Document. For restaurants open at least 1 year in the United States, average total revenues are $2.6 million.

Failure rate: In an article from April 2015 several franchisees were asked to rate their experience with McDonald’s 32 of them—representing 215 restaurants—took part in the latest survey by Wall Street analyst Mark Kalinowski of Janney Capital Markets. Many of them complained about poor business that year and blamed corporate executives. When asked to assess their six-month business outlook on a scale of 1 to 5, they responded grimly with an average of 1.81. Maybe that’s because, according to the survey, same-store sales for franchises declined 3.7 percent in March and 4 percent in February.

Financial qualifications: An initial down payment is required when you purchase a new restaurant (40% of the total cost) or an existing restaurant (25% of the total cost). The down payment must come from non-borrowed personal resources, which include cash on hand securities, bonds, and debentures vested profit sharing (net of taxes) and business or real estate equity, exclusive of your personal residence.

Since the total cost varies from restaurant to restaurant, the minimum amount for a down payment will vary. Generally, we require a minimum of $500,000 of non-borrowed personal resources to consider you for a franchise. There are limited opportunities to enter the program with less cash available (primarily in rural or urban areas), and, in some situations, the financial requirements may be substantially higher depending on the specifics of the transaction. Individuals with additional funds may be better prepared for additional or multi-restaurant opportunities.

Ranking: Forbes magazine ranked McDonalds as the number one international fast-food franchise with an astounding 18,710 international restaurants
Business insider named McDonald’s the number one fast-food franchise in a 2015 article with $35.4 billion dollars in sales

According to Wall Street Survivor McDonald’s has over 36000 locations and 15% of them are directly run by McDonald’s and the rest are franchise-operated.
So, if franchise-operated and all other McDonald’s are making 2.7Million Dollars annually ( Average ) in revenue, and McDonald’s Corporation is taking 82% of that and 16% of the 15% which are owned and run directly by McDonald’s Corporation,
then shouldn’t it be,
30600*(2.7m*82%) = $67.74b + (5400*(2.7m*16%)) = $70b in revenue?
5400 = 15% Privately Owned Mc
30600 = Franchise-Operated Mc
( Call me stupid but I am really looking for answer )

I’m not sure about all those numbers but make sure you are separating gross and net revenue.

Even after separating Gross Profit and Net Sales it is still $46.62B+

i want to take mcd’s franchise. how would be my cost.

It Seems To Me That After All The Work You Put In, A 5% Return Is Terrible! McDonalds Corp Is Taking It All Away From The Franchisees. I Wouldn’t Touch One Of Those Rest’s With a Ten Foot Pole. A Starting Point For A Business Is 10% Plus. Good Luck Guys

As a McDonald’s Franchisee with 1 restaurant I can say this article is a little off. It’s 2018 now and my volume is 3.5 million a year and the money I take to the bank is significantly higher than what is stated here. It is a very rewarding job but requires a lot of hard work. Someone off the street cannot purchase a McDonald’s with out putting in 2000 hours (unpaid in most cases) of training in a restaurant and going to the schools. At that point McDonald’s can grant you an opportunity or tell you they don’t think your cut out for it. They only want people they know can run/manage a restaurant.

Is the food cost of a McDonald’s really 34%? Also, is there any McDonald franchisees that own their land and building?

I thought in most franchises, the “mother” corporation owns the location and the franchisee leases it from them, at inflated rates. And when a location gets an update/remodel, the franchisee has to pay for it. Basically, everything you buy from the corporation has insane markup. You’re boned pretty bad so you really need “own” at minimum 2 locations to really make decent money.

I never understood why people buy into franchisees…or any small business restaurant for that matter…only to make less than a 6% net return.
You can make much more than that in the market, if you’re an excellent trader.
Just let your money sit in the broad market, SPY/SPX ticker, and do absolutely nothing…and still average more than running a franchise tirelessly.


Restaurants in 2030: More Tech, Less People, Lots of Unknowns

By 2030, our human population will be smaller and older.

According to the recently released National Restaurant Association “Restaurant Industry 2030” report, from 2000–2010, Bureau of Labor Statistics (BLS) data reports that the U.S. population grew at a rate of 0.9 percent. From 2018–2030, the BLS and NRA project that annual figure to be 0.7 percent.

Furthermore, in 2010, only about 13 percent of the population was aged 65 and older. In 2020, the BLS and NRA project that same group will make up about 17 percent. By 2030, it will figure 21 percent. In 10 years’ time, the slices of the population occupied by those under 25 and those aged 25-44 will drop one full percentage point, from 31 to 30 percent and 27 to 26 percent, respectively.

A shrinking, aging population of American people will lead to a 2030 foodservice workforce that’s feeling the same effects.

Ten years will have the opposite effect on tech, however.

The NRA’s report used the Delphi method—a forecasting approach based on the results of rounds of questionnaires sent to a panel of experts—to predict the most likely developments for the foodservice industry by 2030. Out of the top five forecasted developments, three center around updated and increasing technology: Commonplace acceptance of mobile payment widespread handheld payment terminals that allow for payment at table and a majority of takeout and delivery orders placed digitally. Out of the 25 total top NRA forecasts, close to 50 percent (12) have a tech focus.

This combination of workforce and tech projections has some interesting implications for the foodservice industry, to put it lightly. Automation could make up for less-available human labor. Employees (older as whole in 2030) will more than likely need to bolster up tech skills to handle operational changes that rely heavily on digital literacy. A handful of other probable shifts and possible disruptors is also waiting down the pipeline, leaving the years between today and 2030 as a blank canvas ready for the foodservice industry to grapple with a slimmer workforce, wider base of technology, and bevvy of other changing circumstances.

What will the workforce look like in 10 years? That might depend on the restaurant industry cementing its status as a good career choice.

A shifting workforce

At the top of the NRA list of most likely industry structure developments is the prediction of upped competition for customers. Competition for good labor on the part of operators is bound to intensify as well.

Per BLS data, as of September 2019, the U.S. was in the longest uninterrupted streak of job growth on record, looking back on a consecutive 108 months of increase. Yet, while growth has occurred for the U.S. job market, the amount of that growth has been minimal. Even with this streak, the decade stretching from 2010 to 2020 is on pace to be the second-weakest for job expansion since the 1930s.

The NRA expects job growth to slow even more over the next decade. From 2010–2018, the BLS reports that employment grew at 1.7 percent annually from 2018–2030, the NRA projects this to fall one percentage point to 0.7 percent. Per that rate of growth, about 17.2 million restaurant and foodservice jobs are expected to exist in 2030.

Tight workforce expansion is a harbinger of a negatively growing economy, and it could be difficult for operators to provide workers with higher wages and enough hours during these periods. But higher wages, better working conditions, and more developed internal career ladders will be necessary for attracting 2030’s talent.

“To reach its 2030 potential, the restaurant industry needs to enhance its status as a good career choice,” an anonymous Delphi panelist said.

Thanks to the potential upcoming slow in population growth and change in age demographics, the workforce will grow modestly over the next 12 years (the NRA projects a rate of 0.5 percent). A demographic shift in the ages of laborers—the BLS predicts that employees 65 and older will be at a record high with 16.1 million of them in the workforce, with teenage employees at the lowest since 1963, with 5.1 million in the workforce—will mean that available employees will be searching for more careers, and for less part-time high school or college jobs.

The NRA’s Delphi panel predicts an increase in total employee compensation costs by 2030. As of July 1, 2019, the U.S. Department of Labor reports 30 states with minimum wage requirements higher than the federal per-hour standard of $7.25, and this group of states could increase by 2030. It almost surely will. The NRA report forecasts that labor levels in the foodservice industry will remain intensive, even with increased automation and tech, meaning pay will have to account for this intensity.

Some good news for operators: The NRA’s Delphi panel predicts an overall decrease of the average number of employees per unit, meaning that, while wage costs will most likely be higher, there will be less team members in need of a paycheck.

“Employers are likely to use compensation and benefits to attract new talent. Technology skills will be needed to ensure the staff is able to deal with automation and robotics, data analytics, and more,” the NRA report said.

The association’s Delphi panel expects a rise in fresh formats like virtual restaurants and ghost kitchens, and predicts that off-premises traffic will post stronger growth in 2030 than on-premises dining.

Other labor force changes coming up in 2030 include increased diversity. The restaurant industry already performs well when it comes to employing women and minority managers, but NRA’s Delphi panel expects to see both women and minorities in a larger proportion of upper management positions in 10 years’ time.

These future hiring patterns reflect an increasingly diversified U.S. population in 2030. According to U.S. Census Bureau predictions, white populations are expected to decrease from 59.7 percent of 2020’s population to 55.8 percent in 2030 African-American populations are expected to rise from 13.4 percent (2020) to 13.8 percent (2030) Asian populations will increase from 6 percent (2020) to 6.9 percent (2030) and Latinos will represent 21.1 percent of the population in 2030, up from 18.7 percent in 2020.

Amped-up tech

In 2019, the foodservice industry is in the process of widening its digital footprint and technological capabilities. In 2030, it will still be growing, but the technological moves made will have already changed the landscape of the industry significantly.

Tech is projected to alter the very core of the business, playing with the structure in ways that will require operators to be more agile than ever before. “As restaurants shift away from the traditional, operators must be nimble. Constant innovation and speed-to-market will help restaurants thrive as they serve guests where and when they want to be served,” the NRA’s report said.

The association’s Delphi panel expects a rise in fresh formats like virtual restaurants and ghost kitchens, and predicts that off-premises traffic will post stronger growth in 2030 than on-premises dining. These developments will bring with them a new, hybrid restaurant model, one that mixes full-service, fast-casual, and quick-serve styles with ultimate carryout and delivery convenience, with more restaurants dedicating specific areas to delivery and takeout.

“Restaurant physical spaces will be smaller, requiring less square footage due to the increase in delivery and takeout,” an anonymous Delphi panelist said.

Supply chain operations will most likely rely on machines over people, with most cases of ingredients shipped equipped with a barcode for easy monitoring, and food safety will be increasingly monitored by technology as well. Computerized cooking equipment is forecast to play a larger role in kitchens, leading to back-of-house operations that are more heavily automated (resulting in that decreased number of average employees per location). This will not only change the layout and labor elements of a concept, but could also lead to faster prep times.

More ghost kitchens? We wouldn't bet against it.

And automation won’t be reserved for back-of-house only. In addition to increased mobile payments, handheld payment terminals, and digital orders, 2030 should see a boost in kiosks and video menuboards in limited-service spaces, and more training is likely to take place through smartphones and the Internet. With operators seeking tech-savvy employees in 2030, it only makes sense that new training methods will be set in place that help bulk up that digital skillset as well as teach basic operational and customer service knowledge.

In terms of customer interface, the foodservice industry is expected to work to keep up with 2030’s consumers as new, better technology emerges on both sides of the restaurant counter, for employee and guest. The NRA Delphi panel predicts that brands will be more likely to use videos frequently to market their restaurants to customers, and also points ahead to increased availability of customer loyalty programs and frequent-diner databases, used as online advertising and brand promotion. And these tech updates won’t only benefit the consumer—brands are expected to leverage customer databases and point-of-sale data into actionable knowledge to improve margins and better target guests.

“Data budgets will likely surpass today’s marketing budgets for most restaurants,” an unnamed Delphi participant added.

There’s another side to this digital customer-engagement coin, however. Delphi experts find it less likely that customers will embrace data collection in everyday restaurant experiences, predicting that only a modest group of consumers will give permission for brands to gather information. Furthermore, the federal government is predicted to enact a new crop of data-privacy rules that will further regulate how businesses can handle gathered consumer data.

The NRA panel also projects that restaurants will be more susceptible to negative social media as digital footprints begin to replace physical footprints entirely.

Other industry updates

There’s a catalogue of other developments collected by the NRA’s Delphi panel for 2030, with most touching on menu- and sustainability-related categories, and all reflecting an industry that’s transforming at lightning speed.

“Restaurants have become a now industry,” the NRA report said. “The only constant as we look toward 2030 will be the speed of change and the hyper-competition the restaurant and foodservice industry will face.”

Facing ever-tighter margins and intense competition for a shrinking customer base, operators in 2030 will be searching for ways to up efficiency in all categories, and this includes what’s on the menu. While tech will be implemented in various areas of the back- and front-of-house to simplify operations, a cleaner, leaner index of ingredients will be put in place to streamline food and beverage.

In 2030, the NRA and BLS estimate that customers will spend around $1.2 trillion on the restaurant industry in total, up from $833 billion in 2018.

Comfort foods will likely still be in demand regardless of nutritional information, but the Delphi panel expects restaurants to offer more healthy options, clean ingredients such as fresh produce, and locally sourced foods. Customers will increasingly ask for allergen and sourcing information, while sporting more sophisticated palates, and plant-based alternatives are expected to reach new popularity.

Overall, a dual focus on high nutritional value and simple, straightforward foods is expected to emerge. “Tighter margins are the new norm. How do we run even leaner? Simple, good menus are the future,” an anonymous Delphi expert says.

Another key area of concern for foodservice brands 10 years from now? Sustainability. As the environment becomes a priority for more customers, the Delphi experts predict that sustainability will be integrated into every aspect of restaurant operations in 2030, from the widespread addition of energy-efficient equipment to sustainably-sourced menu items to eco-friendly restaurant designs and the implementation of recycling programs in-unit. More restaurants are expected to do away with single-use packaging, and it will be commonplace for restaurant operators to promote their sustainability practices and efforts in marketing to consumers.

A shift to energy- and water-saving, waste-minimizing construction is also expected. This shift will be aided by the lessened footprint of most restaurants that the increase in off-premises dining will likely cause—the hybrid model many brands will be experimenting with in 2020 will require less physical space, pushing into a virtual landscape instead.

Humans versus robots is a debate the industry isn't done having. Not even close.

The changes in workforce, tech, menu, sustainability, and other areas that the Delphi panel experts named most likely to occur over the next 10 years are not the only industrial shifts on the docket. A set of potential developments also hangs in the divide between 2020 and 2030, and though these disruptors are less certain, if brought to fruition they could levy seismic shifts on the industry as a whole.

The NRA partnered with a team of futurists from Foresight Alliance, a forward-focused consulting firm, to outline 10 prospective disruptors for the next decade—some of which are already growing legs in 2019.

Intelligent restaurants arise, featuring full integration with a network of apps, services, and personal AI assistants that enables real-time interaction.

Relying on an already-present, near-universal adoption of smartphones, integration of AI interactions between brand and customers, spread of physical objects embedded with tech, and growth of voice search, personalized diets, and consumer choices as an expression of values, intelligent restaurants would reimagine the brand-customer experience as one more heavily reliant on tech.

Intelligent units would feature up-to-the-minute, changing menuboards and prices, voice demand ordering through AI assistants, and increased consumer data for brands collected during the ordering process. These restaurants are more than an outlandish imagining McDonald’s doubled down on AI twice in 2019 with the purchases of both AI personalization company Dynamic Yield and voice-based tech company Apprente, suggesting a sooner-rather-than-later arrival date for this model with a potential extension into drive thru as well.

Virtual restaurants and cloud-based kitchens take off, giving “placeless” brands a spot in the industry.

In 2030, the NRA and BLS estimate that customers will spend around $1.2 trillion on the restaurant industry in total, up from $833 billion in 2018. With heightened demand and a smaller workforce, ghost or cloud kitchens—commercial kitchens without dine-in spaces that allow various brands to prep delivery orders without the interruption of a regular unit’s operations.

Some existing brands are already implementing ghost kitchens into their models, but other concepts exist only through cloud kitchens, and this is what futurists are calling out as a could-be disruptor for the next decade. New brands could pop up swiftly and simply with the one-fold construction of a single kitchen and all branding, marketing, and menus built through websites and social media. Furthermore, surprise pop-up versions of future online-only kitchens could generate new revenues for these virtual restaurants as well as provide digital natives with a special dining experience.

Domino's is already testing self-driving vehicles.

Third-party delivery apps challenge customer loyalty for individual brands, allowing off-premises digital ordering to eclipse customer interface with restaurants.

Third-party delivery is booming—online data portal Statista estimates that revenues from online food delivery total more than $107, 400 million in 2019, and expect an annual growth rate for online ordering of 9.9 percent from now through 2023.

Purchasing meals via app offers customers frictionless ordering and payment options, and the NRA and Foresight futurists recommend that brands look for creative ways to either partner with or compete with third-party channels in the next decade.

“Start-up independent restaurants could find opportunities in wholesaling to delivery apps,” the NRA report says. “An industry-financed delivery app could preserve restaurants’ direct brand relationships with customers.”

Autonomous vehicles change how people receive their food, and how they eat on-the-go.

While full integration of driverless vehicles could take more than one decade, the rumblings of driverless robot delivery vehicles are already being heard in foodservice. Domino’s Pizza is testing out self-driving robot delivery vehicles in Houston this year, with the brand looking ahead to a full incorporation of the driverless tech in the near future, and Uber Eats tested food delivery via drone in San Diego this summer and also announced a partnership with Volvo that will power a self-driving SUV.

A full rollout of autonomous vehicles will also impact the way drivers eat—with more time on their hands for eating (quite literally) that used to be occupied with a steering wheel, consumers could increase their on-the-go food and beverage orders.

Obviously, there are still legal- and safety-centric wrinkles to be ironed out in within the realm of driverless cars, but the NRA suggests that brands that get involved in the movement early will be ahead of the game when driver-free vehicles eventually hit the roads.

Non-food, big tech companies begin selling food and prepared meals.

Increased online retail options, added low-friction buying options (like Amazon’s One-Click), and new expectations from 2030’s crop of digital native consumers are some of the ingredients that could bring about a new stake in the foodservice industry occupied by non-food companies.

It’s already possible to order groceries from Amazon, but the brand and others like it could add prepared meals to its offerings by 2030. The NRA report predicts the potential involvement of streaming services as well—these services could partner with delivery companies already in existence to offer all-encompassing, entertainment-and-dining subscriptions.

Restaurants could capitalize on this innovation, too, looking for new ways to partner with bigger companies pushing into the food space. “Restaurants could move beyond current loyalty or rewards programs and offer flat-rate monthly subscription plans to customers,” the report says.

Foodservice integrates robots and automation into all areas of food prep and kitchen lines, creating the “bionic restaurant.”

In keeping with evolving front-of-house automation like order kiosks, the Foresight futurists see a possible largescale shift to automation and robots in back-of-house operations, too.

Some restaurants are already using robots for food prep in 2019, but, by 2030, technology could progress to a point where even motion-capture replication of the movements of chefs is on the table for machinery.

One variable in the totally-automated kitchens of the future? Human staff. Chefs and other kitchen employees will need to develop the skills and comfort level necessary to deal with automation and robots in the back of a unit, and with 2030’s expected smaller, older workforce, large groups of tech-savvy employees could be hard to come by.

A decline of shopping malls and brick-and-mortar retail shops leads to restaurants as the centers of socialization, creating an influx of food halls and food markets.

Statista expects retail e-commerce sales worldwide to double between 2018 and 2023, with total sales surpassing $6.5 trillion in 2023. As online shopping skyrockets and, subsequently, shopping malls and brick-and-mortar stores close their doors, and as off-premises dining grows, consumers could be searching for different social spaces to connect with others or work remotely. Food halls and street-food-style markets could fill this need.

“Growth in takeout and food delivery will increase the importance of the face-to-face restaurant experience,” the NRA report projects. Furthermore, the format of food halls and markets caters to culinary diversity and exploration, an element that will become more important in future years as foodie culture becomes mainstream.

Unpredictable, volatile weather drives up food costs and interrupts agriculture and food distribution.

One of the most foreboding forecasts for the next 10 years in foodservice is also a circumstance that’s more difficult to control. As the global temperatures and weather become more volatile, and as the availability of water potentially shifts, too, growing patterns of staple and specialty crops could be disturbed, driving up food costs and possibly adding new taxes on energy used or carbon emitted during production methods and transportation.

While these unpredictable weather-related shifts could change the very fabric of the industry, one possible partial remedy could be the perfection of plant-based and lab-grown meats, as well as increased consumer enthusiasm for these alternatives.

AI pushes into the culinary space, bringing about unexpected food and beverage experiences generated by a tech knowledge of cooking techniques, food chemistry, ingredients, and recipes.

An even more sophisticated technological iteration than back-of-house robotics, culinary AI has the potential to not only simplify operations and cut down on staff needed, but also to add a new wing of taste exploration to everyday restaurant operations.

The NRA predicts that specific AI’s could become as well-known as famed human chefs or bartenders, with restaurants able to leverage these AI assistants 24/7 availability and endless energy to offer up new, exploratory recipes in food and beverage.

In addition to creating entirely new categories of cuisine, these non-human chefs would have the ability to run at multiple locations simultaneously, allowing any number of restaurants with the necessary software capabilities to utilize their in-human amounts of kitchen knowledge.

Medical meals are embraced by an aging population, creating a new emphasis on functional foods.

The NRA’s final disruptor of note deals directly with the rising number of people 65 and older in the U.S. population as Americans age, food could become a weapon against lifestyle diseases like obesity and diabetes. And with the foodservice industry already moving into healthier, fresher menu trends, functional food could be a more widespread way of dealing with ailments in 2030.

In some cases, meals may even be prescribed by doctors, featuring ingredients personalized for individual states of health, diets, and outcomes. “Prescription meals will be more precisely targetable with a growing understanding of how food can impact gut microbes or activate gene traits,” the NRA report reads.


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