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 Read more about Restaurant Industry 2030
November 6, 2019
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On the Front Burner
Starbucks bets on tradition with holiday menu launch
Starbucks bets on tradition with holiday menu launch
(Starbucks)
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.
CNN (11/6),  CNBC (11/6) 
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Holidays mean big business
There's no sweeter way to bring the holidays to your menus than with MARS WRIGLEY Chocolate. They're the deliciously fun branded inclusions that nearly 2/3 of consumers say they prefer in desserts.1 Click to save up to $300.

1 Datassential custom study, 2019
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Restaurant News
Report: US restaurant sales to grow to $1.2T by 2030
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.
Restaurant Business online (11/6),  The Spoon (11/5),  Nation's Restaurant News (free registration) (11/5) 
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Restaurants seek more control over 3rd-party delivery fees
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.
Reuters (11/4) 
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Leading Voices
Uber CEO outlines plans for Uber Eats growth
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.
Restaurant Hospitality online (11/5) 
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Lead change effectively with these 4 C's
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.
Lolly Daskal (11/5) 
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The DON Brand Goes Green
Made with 100 percent renewable resources and fully compostable, DON Brand hot cups are friendly to the earth and your takeout business! Now that's a sustainable formula for success! Learn more.
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Featured Content
Sponsored content from Tyson Fresh Meats
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.

    SmartBrief Originals
    Consumer concern for environmental issues fuels focus on sustainability
    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.
    SmartBrief/Food & Beverage (11/6) 
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    Culinary Spotlight
    Small sliders make a big comeback
    Small sliders make a big comeback
    (Bryan Steffy/Getty Images)
    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.
    TASTE (11/5) 
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    Fall menus celebrate the versatility of sweet potatoes
    Fall menus celebrate the versatility of sweet potatoes
    (Pixabay)
    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.
    Flavor & The Menu (11/1) 
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    Dorothy Parker,
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