Jorma Tikkanen’s Post

Nation's Restaurant News published this interview with our CEO Troy Hooper on what makes our brand so attractive to prospective franchisees all over the U.S. We could not be more humbled and grateful for how Alicia Kelso portrayed him and our brand in this article. #restaurantfranchise #franchiseopportunity #restauranteur #japanesefood #asianfood

TipHaus Insider Update: Resurgence in Restaurants 📈 Positive Shifts: Despite a challenging four years, the restaurant industry is showing signs of recovery. Yelp data indicates 53.8k new restaurants emerged in 2023, a noteworthy 16.1 per 100k people. 🚀 Thriving Trends: Desserts: +66% YoY Pop-ups: +66% Creperies: +63% Hot Pot: +53% African Restaurants: +65% Peruvian Restaurants: +28% 🍽️ Menu Transformations: ▪ Classics like Caesar salads and fried chicken remain popular. ▪ New stars include caviar, yuzu, and panna cotta. ▪ Drinkable desserts, alcohol-free beverages, and colorful, modern menus are on the rise. 🔄  Ongoing Challenges: Despite positive shifts, a 2023 poll by Washington, D.C.’s restaurant association revealed 75% reported lower profitability than pre-pandemic. #industryinsights #trends2024 #restaurantindustry #hospitality #culinarytrends

Recently, our PromoRepublic team presented the restaurant industry standard stats. We just rolled out CHEAT SHEET, breaking down data from 1,000+ restaurants with 20+ units. From QSRs to dessert joints and fast-casual spots, we crunched the numbers and dropped the averages into our “industry standard” column. Right on the other side are the stellar stats - the ones that scream "outstanding in the channel." It's not just about the numbers; it's about dominating local searches and being a community cornerstone for franchises. Time to play to your strengths and map out your growth strategy in the restaurant game. Stack up against the averages, and bookmark it for future analysis. 👏 Big shout-out to the rockstar brands, the ones setting the bar high and teaching everyone else the ropes.  Teriyaki Madness, Clean Juice, Giordano's - Famous Stuffed Pizza, Zoup! Eatery!, Ziggi's Coffee, Bubbakoos Burritos, Wayback Burgers, In-N-Out Burger, Chick-fil-A Restaurants, Tijuana Flats Tex-Mex, Nothing Bundt Cakes, Olive Garden, Texas Roadhouse, Tropical Smoothie Cafe, Rita's Italian Ice, Taziki's Mediterranean Cafe, Golden Krust.

Wine pairings have been associated with fine dining for decades (if not centuries). And while wine still certainly has its place at the dinner table, beer is revolutionizing both the drinking and the dining scenes. No longer just for the taverns, beer is being paired with foods from French fries to filets. And like with wine, it’s not just about drinking what you like: it’s about finding a beer that enhances the flavors of the food you’re eating and brings out the best in both the beverage and the nosh. https://lnkd.in/gc7qz7y2

Gen Korean BBQ was featured again in Nation's Restaurant News. 🗞 Today's article looks at trending restaurant concepts, noting that #internationalcuisine is one of the biggest trends in the National Restaurant Association’s "What’s Hot" report for 2024. 🌎 We are happy to provide Americans seeking global cuisine at one of our 40 locations with a unique, all-you-can-eat, and affordable Korean BBQ experience and look forward to the continued unit and sales growth these consumers bring. Read the full article at the link below. ⤵ #restaurantnews #restaurantstocks #restauranttrends #food #trending #investors #investingnews #smallcapstocks #international #GENK #KBBQ #stocks

Have you ever dipped your toes in flowing lava? Have you ever fallen off a ladder into a pile of fire ants? Really hope not on both counts, but only then would you understand the excruciating pain we feel in relaying this news: Pizza, beloved like a family member in these circles, has been called “a slow-growth market,” per Nation’s Restaurant News. Alas, the world’s favorite saucy circles have come down from their pandemic-fueled bonanza period: 🍕Pizza sellers saw the slowest sales growth among all restaurant segments included in Technomic’s annual restaurant report. 📉Last year, ‘za scored only a 3% gain, less than half the 7.1% industry average. We all know pizza is delicious, but still — why the stagnancy? Well, here's what we found: https://bit.ly/3KJOoOw

CAVA, a fast-casual Mediterranean-inspired chain, has seen significant growth, with a 30.3% increase in revenue year-over-year. Restaurant sales have risen, driven by customer demand for items like falafel and specialty toppings. CEO Brett Schulman credits the success to consumers' willingness to pay for higher-quality menu options, like harissa honey chicken and grass-fed steak. Despite slight price increases in January, Cava aims to maintain its value proposition without further raising prices. Schulman believes the changing perception of fast food as expensive is benefiting fast-casual chains like Cava, Sweetgreen, and Chipotle, which offer healthier options. With plans to open more locations, Cava looks poised for continued growth in the fast-casual market. Read Full Article Here: https://lnkd.in/g8VgC3sm Branded Hospitality Ventures #technology #cava #innovation #socialmarketing Brett Schulman Mark Berinato Andrew Rebhun James D. White Ted Xenohristos Jeff Gaul Christopher Penny Jennifer Somers

“What you do is totally different from any other brewery we know or have worked with in the whole world” 🍻 I've just spent two incredible days in Copenhagen. I had the privilege to meet individuals from one, two, and three Michelin star restaurants, conduct tastings of our beer, and discuss beverage pairings that would offer novel experiences to their patrons. Receiving nearly unanimous positive feedback from some of the brightest minds in the restaurant industry was not only uplifting but also enlightening. Listening to how they would pair our beers and hearing about the additional nuances they discerned in our brews was truly educational. One revelation for me was realizing that I've perhaps been too conservative when selecting which beers to present to these restaurants. I might have overanalyzed their style and then narrowed down our sample beers to align with my perception of their establishments. On a tasting with people from a three Michelin star restaurant I had a prototype of our Umami Imperial Stout with me which is pretty much an 11% abv Imperial Stout saturated with umami seasoning. We’ve considered this as a building platform for something else but one sommelier in the tasting said that they could see this paired with numerous dishes as is 😮 With this in mind, I'll introduce a wider variety of beers during initial tastings with restaurants, reserving a more tailored approach for subsequent interactions. The opening quote was graciously provided by the beverage director of one of the most prestigious restaurants in their niche. Even though this was our third meeting, they remained impressed by our products' unique mouthfeel, the innovation behind the flavors, and our vision of beer as a quintessential pairing for fine dining. We also agreed the first partnership in Copenhagen so Do Good Brew will be available there early next year 🤩 🍴 If you manage a fine-dining restaurant in the Nordics and are curious about how our unique beers could complement your culinary offerings, let's talk. Send me a message to set up a tasting session. 🏢 Additionally, we offer specialized beer tastings for companies. Whether you want to impress your customers, engage with partners, or treat your employees to an unforgettable experience, we've got you covered. Reach out to schedule your tailored tasting event today.

https://lnkd.in/dUCqcara function filterRestaurants(   restaurants: number[][],   veganFriendly: number,   maxPrice: number,   maxDistance: number ): number[] {   let answer: number[] = [];   if (veganFriendly > 0) {     restaurants = restaurants.filter((el) => el[2] === 1);   }   restaurants = restaurants.filter((el) => el[3] <= maxPrice);   restaurants = restaurants.filter((el) => el[4] <= maxDistance);   restaurants.sort((a: number[], b: number[]): number => {     if (b[1] === a[1]) {       return b[0] - a[0];     } else {       return b[1] - a[1];     }   });   for (let i = 0; i < restaurants.length; i++) {     answer.push(restaurants[i][0]);   }   return answer; }

Can beer ever be as valued as wine in the fine dining industry? Please leave a comment since I really like to hear your opinion! 🍻 For decades, wine has reigned supreme as the beverage of choice in fine dining settings. Its complexity, variety, and the intricacy involved in its making have long elevated its status. But what about beer? Is it time we reconsider its role and potential value in a high-end dining experience? The Making Process: Wine vs. Beer 🍷🍺 Wine-making is often perceived as an art, with the grape variety, terroir, and aging process playing critical roles in the final product. The act of decanting, aroma notes, and pairing guidelines have only added to its allure. Beer, on the other hand, has traditionally been associated with a more casual atmosphere. However, it's worth noting that crafting beer also involves a nuanced process of selecting hops, yeast, and malt, as well as precise timing for fermentation and conditioning. Why Wine Has Been Valued Higher 📈 Historically, wine has been linked with opulence and sophistication, often due to its storied past and high price points for rare vintages. Beer has been somewhat pigeonholed into a more casual or even blue-collar image, despite its own rich history and the skill required for craft brewing. The Case for Beer 🍻 While wine offers complexity and depth, the world of craft beer has evolved to present an equally varied spectrum of flavors and styles. Craft beers can offer robust or subtle flavors, intense or light aromas, and they too can be expertly paired with a variety of cuisines. So, as the line between fine dining and modern dining continues to blur, perhaps it's time we elevate beer to the status it deserves. After all, variety is the spice of life, and expanding our pairing options can only enrich our culinary experiences. #FineDining #Wine #CraftBeer #FoodPairing #CulinaryTrends