💸 $20 a hour for Fast Food workers, Brewing with rice malt for sustainability

TOP STORY

California's $20 minimum wage for fast food workers

California has increased the minimum wage for fast-food workers to $20 an hour, impacting around half a million employees at major chains. This 25% pay raise aims to address the historically low wages in the sector, disproportionately affecting women, immigrants, and people of color.

Despite the increase, concerns remain about its adequacy given California's high living costs. Restaurant owners anticipate higher prices and possible job cuts or hours reduction as they adjust to the wage hike. The law targets fast-food chains with over 60 locations nationwide, setting a potential precedent for wage increases in other industries and states.

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FOODIE SOPTLIGHT

Benihana’s was Acquired for $365 Million

The One Group, parent company of Kona Grill and STK Steakhouse, announced its acquisition of Safflower Holdings, which includes the Benihana Japanese steakhouse and RA Sushi chains, for $365 million.

This strategic move significantly expands One Group's restaurant count from 63 to 168 units and more than doubles its annual revenue to over $1 billion. With ambitions to grow to 800 locations worldwide and achieve $5 billion in revenue, One Group plans to open three to five locations of Benihana, Kona Grill, and STK Steakhouse annually.

This acquisition aligns with One Group's long-term growth goals, despite facing recent sales challenges within its restaurant brands.

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FOOD TECH

Generative AI for Food and Beverage Industry

Info-Tech Research Group's analysis reveals generative AI's transformative role in the food and beverage industry, focusing on enhancing efficiency, creativity, and sustainability.

• Optimizing supply chains through better forecasting and risk identification.

• Advancing product and material design by uncovering market gaps and speeding material discovery.

• Facilitating new product introductions with market trend insights.

• Innovating in flavor and recipe formulation based on consumer preferences.

• Improving market research for more informed decision-making.

Despite challenges like adoption barriers and implementation complexities, strategic Gen AI deployment promises significant innovation and competitive advantages for the industry.

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FOOD DOLLAR

Gen Z wants more tech in restaurants

The National Restaurant Association's report reveals Gen Z's preferences for restaurant technology investments, emphasizing convenience and efficiency. Key points include:

• Gen Z favors technology that streamlines ordering and payment, with high interest in mobile apps, tablets, kiosks, and QR codes.

• A significant majority (88%) prefer the option to order ahead at full-service restaurants for quicker service.

• Over half (54%) are willing to pay for specific table reservations, indicating a desire for control over seating.

• Surprisingly, 71% accept dynamic pricing, showing openness to variable pricing based on demand, despite its controversy in the fast-food industry.

Restaurants aiming to attract Gen Z should prioritize technologies enhancing ordering, payment, and dining efficiency.

FOOD SAFETY

Recall List

FOOD SCIENCE

Brewing with rice malt instead of barley

The University of Arkansas study showcases the potential of malted rice as a sustainable and efficient alternative to traditional beer brewing ingredients like barley.

• Malted rice shows potential as a sustainable alternative to barley in beer brewing.

• The study was conducted by the University of Arkansas, focusing on 19 U.S. rice cultivars.

• Malted rice can efficiently convert starch into fermentable sugars, simplifying the brewing process.

• The research highlights the economic and environmental benefits, including the potential for local sourcing and reduced carbon footprint.

• Findings suggest malted rice could produce gluten-free and uniquely flavored beers.

• Future investigations will explore the sensory qualities of beers brewed from different rice malts.

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