Beef prices have been rising for several years and there’s seemingly no ceiling, an ongoing trend that’s challenging restaurants and retailers to make changes ranging from price increases to putting less beef on the plate to promoting poultry and other animal proteins in the supermarket.

Retail and wholesale beef prices edged even higher this summer, according to the Agriculture Department, as growing demand for U.S. beef in Asia and other international markets pushed up exports and ranchers took longer than expected to replace herds thinned during the droughts of the last few years.

Operators have had to raise prices in many cases, said NPD Group Food Industry Analyst Bonnie Riggs, not just because of higher beef prices but because of overall food inflation.

“The average check at casual dining places is up three percent over a year ago. I’m sure they’ve had to take some price because of high food inflation,” she said. (read more…)

As consumers become more aware of where their food is coming from, restaurants and retailers alike are getting into the sustainability game. From a business standpoint, incorporating things like sustainable design makes sense because it helps the bottom line. But having a strong message of sustainability associated with a business is also advantageous in the food and beverage industry from a branding perspective.

For EL REY, a Mexican beer garden in Washington, D.C., sustainable design is what the business is all about. In addition to beer, margaritas, tacos, tamales and other items one would expect to find at a Mexican beer garden, diners are also treated to a unique atmosphere created by the restaurant’s structure. EL REY is D.C.’s first fully-enclosed structure that is made out of shipping containers. The building is made out of five total, along with a retractable roof over its patio area.

According to Roger Brown, EL REY’s general manager, the unique facade is often what draws customers to the restaurant. (read more…)

When Denny’s recently unveiled their newest restaurant, set to open in Manhattan’s Financial District, the design was nearly unrecognizable. The new restaurant is full of dark woods, tufted leather seats, copper ceilings, and full-wall photographic murals. There is even a craft cocktail bar serving pre-Prohibition era cocktails and an eye-catching $300 “Grand Cru Slam” which pairs two entrees with a bottle of Dom Perignon and a “bartender high-five.”

But the new Denny’s concept is representative of a broader shift in the industry, as a number of brands seek to regain market share lost during the recession and compete with fast casuals for the Millennial dollar. Now many restaurant chains are revamping their image with new logos; playful social media-driven marketing efforts (like that high-five from the bartender); modern décor; and a refreshed menu.

For the first in our two-part series of TrendSpotting Reports on recently revamped restaurants, we focused on the well-known chains that have recently (or are currently) refreshing their concept, discovering the modern trends that are impacting the entire landscape. (read more…)

Jim Hannan talks about ustainabilityAs a company based around renewable and recyclable resources, Georgia-Pacific has sustainability at its core. As president and chief executive officer of the leading paper goods manufacturer, Jim Hannan works to make sure the company’s sustainability efforts address the needs of customers and shareholders in a way that considers the impact on quality of life for all people, both now and in the future.

SmartBrief talked with Hannan about the challenges Georgia-Pacific faces when it comes to sustainability and how the company creates value for consumers by considering the three main areas of sustainability — social, environmental and economic.

Can you talk a little bit about your path to leadership at Georgia-Pacific?

I came to Georgia-Pacific from our parent company Koch Industries, when it acquired Georgia-Pacific in late 2005. I started with Koch in 1998 in a business development role in Koch’s mineral services unit. I then held positions of increasing responsibility in the minerals group and became president of INVISTA Intermediates, another Koch company, before joining Georgia-Pacific. (read more…)

The 2nd Annual RIZMYs Awards are quickly approaching! Again, the ceremony will be held at the at FSTEC NexGen conference, taking place in New Orleans on September 22nd. The RIZMYs return after a successful show last year, to showcase the best social and digital brands in the Restaurant & Hospitality industry.

How the finalists are selected

What makes the RIZMYs Awards so different is that the finalists are not hand-selected. Instead, the brands are pulled from DigitalCoCo’s proprietary Restaurant Social Media Index (RSMI), the largest collection of culinary, restaurant and hospitality industry data in the world. The RSMI tracks over 200,000 restaurants and brands, and calculates data based on the mass social audience across multiple markets and countries. The selected finalists are brands with the highest social scores from all segments of the restaurant industry — from QSR, fast casual, casual dining, and fine dining.

The newly improved RIZMYs

The 2014 RIZMYs are going to be even better than last year due to some exciting changes. (read more…)