CHERRYH CANSLER — Pizza Marketplace, December 31, 2019 |
It’s almost bottle-popping time, but first let’s take a look back at FastCasual’s most popular articles of 2019.
10. Why Shake Shack’s supply chain is stronger than ever
“Stand For Something Good,” has been Shake Shack’s vision statement since it launched as a hotdog cart 15 years ago in NYC, and it’s a principle applied to all areas of its business operations. In a June article, FastCasual published info about the chain’s supply chain. It sources ingredients only from ranchers, farmers and food purveyors who use premium ingredients — 100% all-natural proteins with no hormones or antibiotics, humanely raised and source verified.
Read about how it received an ‘A’ grading from The Natural Resources Defense Council for its sourcing practices.
9. Third-party delivery forces tough decisions for restaurants
Third-party delivery was the topic of “The delivery conundrum: keep it in-house or take it outside?” a session at the 2019 Restaurant Franchising & Innovation Summit.
Read here about how Scott Absher of Shiftpixy; Alonso Castaneda, Four Foods Group; Matt Friedman, Wing Zone; Pat Conlin, Jake’s Franchising/Wayback Burgers; and Sammy Aldbeeb, Urban Bricks, handle delivery pain points.
8. Industry insiders predict top tech restaurant trends of 2019
What better way to end 2019 with a look back on trend predictions made by industry experts at the start of the year.
Find out here if they got it right.
7. Sweetberry CEO predicts 300% growth in sales
Few can resist a story about an up-and-coming brand, and this one was even sweeter as its CEO was brave enough to predict success. And it seems he wasn’t far off, considering the brand is still growing.
Check out Sweetberry CEO Desi Saran’s story.
6. Is the mainstreaming of veganism a threat to your brand?
The popularity of this story is proof that veganism is likely having an effect on a lot of fast casual menus. The story found that although vegans and vegetarians were still in the minority compared to meat eaters, they’re coming in hot. Sales of plant-based meat in the United States, for example, increased by 24% over the previous year, and plant-based food sales overall rose 20 percent over the previous year to more than $3.3 billion, according to a study conducted by the Plant Based Foods Association and Nielsen.
Wonder if those numbers will keep climbing?
5.Why Corner Bakery CMO upgraded supply chain, launched brand refresh
It’s never easy to know when to rebrand, which is probably why this story received so many clicks. Read hereabout how CMO Donna Spangler-Josephson pulled it off.
4. Jon Taffer seeking franchisees to expand latest concept
Considering Jon Taffer is known for yelling at others about how to run their businesses, it’s no surprise that so many people were interested in the television star’s new fast casual concept. Here’s to hoping he takes his own advice.
3. International Women’s Day: 27 female restaurant execs who have made it to the top
Cracking the year’s Top 3 stories was this March 8 piece honoring International Women’s Day by featuring the stories of 27 women who made it to the top of their industries.
2. How Paris Baguette CEO plans to open 1,000 US locations
CEO Jack Moran pulled back the curtain on how he plans to get Americans to love this Paris-inspired brand that first opened in Korea.
1. Wow Bao tops FastCasual’s list of Top 100 Movers & Shakers
The most-read article of the year was about how Wow Bao, based in Chicago, took the coveted No. 1 brand on the 2019 list of the Fast Casual Top 100 Movers and Shakers. And speaking of that list, nominate your brand for the 2020 list here. Nominations close Jan. 17.
Read full article: https://www.pizzamarketplace.com/articles/where-are-all-the-employees-anyway/