Lance Shiring

The pace of bankruptcies are picking up in the restaurant industry. We are seeing a lot of concern from California due in part to recent labor cost increases. It’s an imperative to develop new business models and plans ahead of sitting down with creditors. In many cases, effective turnaround plans can gain traction and confidence, but they require credibility and objectivity to convince other shareholders and stakeholders to come along. It’s essential to win not just their consent, but their renewed trust and enthusiasm for a new and inspired vision. #restaurants #bankruptcy #turnarounds

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Is there a fast food delivery fiasco? 82% of QSR delivery Guests say they have recently experienced an issue with their order! That’s crazy, and NOT joyful!   We know how important it is to the Guests that we fix this ASAP! Anything less than a perfect experience leaves a sour taste in their mouth… and will definitely be a consideration when they go to order again! What’s improving, or should I say getting “less bad” vs last year?  📈 45% Prices have gone up too much ( -5pt vs YAG)  🐢 21% Slow delivery times (-4pt vs YAG) 🚫 14% Favorite item wasn’t available (-3pt vs YAG)   What’s getting worse?  💸 41% Delivery fees have gone up too much (+6pt vs YAG) 🚨 27% Order not accurate (+8pt vs June ’23) 💲 25% Felt obligated to tip the delivery driver (+5pt vs June ’23)  😔 24% Food quality was worse than expected (+7pt vs June ’23) #QSR #Delivery #GuestExperience

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Sesame Tofu With Broccoli INGREDIENTS 1 (14-oz.) block extra-firm tofu 1 large head of broccoli (about 1 lb.) 1 scallion 1 (1") piece ginger 1 garlic clove ¼ cup tamari or soy sauce 2 Tbsp. light or dark brown sugar or pure maple syrup 2 Tbsp. tahini 2 Tbsp. unseasoned rice vinegar 1 Tbsp. toasted sesame oil 1½ tsp. plus ¼ cup cornstarch, divided 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided, plus more 1 Tbsp. plus ¼ cup grapeseed oil or vegetable oil, divided ¼ tsp. freshly ground black pepper 1 Tbsp. toasted sesame seeds Steamed white or brown rice (for serving)

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Menu and price optimization is our jam. Ted Babcock is at #RLC and happy to discuss #restaurant #pricing and #menuengineering

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ORZO SPINACH FETA SALAD WITH TOMATO INGREDIENTS 1 cup orzo pasta (about 6 oz.) 3 oz. fresh baby spinach (about 3-4 cups) 1 pint grape tomatoes 3-4 green onions 1/3 cup vegan feta cheese crumbles 2-3 Tbsp. fresh basil (optional) For the lemon-vinegar dressing: 2 Tbsp. fresh lemon juice 2 Tbsp. red wine vinegar 1 clove garlic, minced 3/4 tsp. dried basil 1/8 tsp. salt Optional: 1-2 Tbsp. olive oil

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