prevent a ban that would eliminate restaurants’ ability to use gas stoves and ovens. Condie said the ban would not only impact both residential and commercial construction but have a truly devastating impact on restaurants. “We support the laudable goals of reducing
greenhouse gas emissions and efforts to address climate change,” Condie said in a statement, noting that Berkeley’s natural gas ban is both illegal and ill- conceived. “Restaurants rely on affordable natural gas for cooking and baking, as well as for heating, hot water and reliable power,” he said. “A natural gas ban won’t just change the way restaurant kitchens do their cooking, it has the potential to harm restaurants fi nancially and fundamentally change their business. The CRA will continue to fi ght to protect the interests of its members.” In doing its part to help struggling restaurateurs
secure the labor they need to get back on their feet, the CRA recently introduced a certifi ed training program in collaboration with Train 321. The new online Learning Management System (LMS) offers a variety of courses for FOH and BOH instruction and will complement the services the CRA already provides to California’s restaurants. “Restaurant owners are telling us that post- pandemic realities are bringing a large class of fi rst-time workers and applicants with little to no restaurant experience,” said Condie in a press release. “These new training products are intended to give new restaurant employees basic but critical
knowledge, easing the costly and time-consuming training demands on an increasingly stretched restaurant management.”
Trend Tracking
A 30-year restaurant industry veteran, Cantu keeps close tabs on the sector and the outside forces that impact it. By his company’s last count, about 50 percent of all states experienced negative sales growth and just 10 achieved positive traffi c in June. That was the 15th consecutive week in which the industry experienced negative traffi c growth, with fi ne dining and fast casual being the best performing segments.
Other key trends Black Box Intelligence has
reported on this summer include increased average check size for restaurant operations across the board, which means customers are spending more money per trip. Some of this may be attributed to the price increases brought on by higher supply costs and the ongoing supply chain shortages. Labor shortages are also impacting restaurant owners, who are dealing with this challenge both on the hourly worker and the management front, where turnover is high. Black Box’s data is also showing a general drop in traffi c that began during COVID and that hasn’t let up all of the way. “Although traffi c has increased since the beginning of the pandemic,” it points out, “we are still not at normal traffi c levels.”
SESSION INFORMATION
Operator Spotlight: State of the Foodservice Industry
2022 FEDA Annual Conference September 21, 2022 8:40 a.m. to 9:25 a.m. PDT Pacifi c Ballroom A-B-C
The conference will open by welcoming leaders working on behalf of foodservice operators, including President and CEO of the California Restaurant Association Jot Condie, who will provide an overview of the state of the foodservice industry and the policy and operational needs of his association’s more than 22,000 members. He will also introduce new National Restaurant Association President and CEO Michelle Korsmo, who will share her next steps to represent foodservice operators nationwide. Finally, 30-year restaurant industry veteran and now Black Box Intelligence CEO David Cantu will discuss his views on restaurant recovery and what the data on over 87,000 restaurants is telling us about the foodservice challenges ahead.
Jot Condie President and CEO
Michelle Korsmo President and CEO
David Cantu
California Restaurant National Restaurant Black Box Association Association
President and CEO Intelligence
SESSION SPONSOR
Summer 2022 17
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68
