Starbucks bets on tradition with holiday menu launch | Report: US restaurant sales to grow to $1.2T by 2030 |
Read the National Restaurant Association's press release
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Starbucks will launch its holiday menu Thursday with items that proved popular last year and will also bring back holiday-themed reusable cups. This year's disposable holiday cups will sport several designs inspired by Christmas movies and songs, the company said.
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Technology innovations and changing consumer habits will significantly reshape US restaurants over the next decade, according to the National Restaurant Association's "Restaurant Industry 2030" report. Sales are on track to hit $1.2 trillion by 2030, up from an estimated $863 billion this year, with much of the growth fueled by a rise in delivery and takeout.
A growing number of small and midsized restaurant chains that draw business from having their menus listed on Grubhub, DoorDash, Uber Eats and Postmates are pushing the third-party services to lower their commissions. As the number of delivery options grows, eateries are finding they have more clout in negotiating fees, said Ben Gaddis, president of tech consultant T3.
Uber's strategy for growing its Uber Eats delivery service is to invest in markets where it has a good chance of leading the pack within 18 months, CEO Dara Khosrowshahi said. If the company doesn't become first or second in a market, it will consider exiting that market, he said.
The most effective leaders are confident, consistent, clear and communicative when an organization is taking a new direction, writes Lolly Daskal. "[W]ithout confidence, people would not only doubt their leader but they would doubt themselves," she writes.
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From comfort food classics to new cuts, pork is a menu mainstay Barbecue and other classic comfort food dishes have made pork a customer favorite, and using new cuts and cooking methods can create dishes that appeal to an even wider range of diners. Read the Q&A with chef Nathanial Zimet to learn how he develops pork dishes that range from traditional to innovative at his two New Orleans restaurants.
Growing consumer concern about climate change, plastic waste and other environmental problems has businesses taking serious steps to address sustainability issues, The Hartman Group CEO Laurie Demeritt writes. "The moral, even spiritual, overtones evident in consumers' relationship to sustainability stem not just from a search for hope and resilience but also a sense that collective action and even sacrifice is necessary for progress," she writes.
Sliders have regained favor with US diners, and restaurants including Canard in Portland, Ore., and Homestead in Santa Clara, Calif., feature the small sandwiches on their menus. Chef David Chang is also betting on the slider for his upcoming Las Vegas fast-casual concept, Majordomo Meat & Fish, where he'll serve tiny burgers called Tastys on King's Hawaiian bread.
Chefs are showcasing sweet potatoes' ability to work in sweet or savory fall dishes, from caramelized sweet potato hummus on toast to sweet potato buttermilk pancakes with a red miso-caramel drizzle. Chicago's Aster Hall serves sweet potato cupcakes topped with a swirl of toasted molasses marshmallow, and North Carolina's Cafe Rule offers fried chicken and waffles with a dollop of sweet potato cream cheese.