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Gen Z is on the cusp of being our industry's major consumer with about 80 million members. According to a recent NRA Show panel, this generation will demand the non-negotiables: - Good value and quality from restaurants, like the food found in fast casual. - They also want inviting service and a welcoming ambience that makes them feel valued. - They demand cleanliness and the highest standards of food safety. Understanding Gen Z and how to approach their needs, will be critical for restaurants to succeed in the coming decades. Are you prepared for Gen Z? If not, let Matrix Restaurant Consulting assist you in preparing for the next generation. For more on Gen Z, check out this article in Nation's Restaurant News. What Gen Z Restaurant Consumers Want 
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Congratulations to Mathew Peters and Harrison Turone of Per Se for their victory! The United States has won the Bocuse d’Or cooking competition for the first time. The prestigious biennial competition in Lyon, France, pits teams of two chefs against each other in a five-and-half-hour cooking competition. This year, Mathew Peters, executive sous chef at Per Se in New York City, and his commis, or assistant, Harrison Turone, who also works for Per Se, took top honors. This is the second time in the 30-year-old competition that Team USA has even mounted the podium in the contest. In 2015, the last time the Bocuse d’Or took place, Team USA, represented by Phillip Tessier and Skylar Stover of Per Se’s Yountville, Calif., sister restaurant The French Laundry, took the silver. Before then, the highest the U.S. had placed was sixth. I competed twice in the US Preliminary Competition, but never made it to France. It is one of the most intense cooking competitions that anyone can compete it.  As 2016 has been a challenging year for all sectors in the restaurant industry, casual dining continues to fight for survival. According to Knapp Track, casual dining traffic has declined on average 3-percent a year since 2008. I do think there is a need for casual dining restaurants, but I also have said for years - the industry needs to make some dramatic changes in order to survive. For brands to survive in the future - they must find ways to attract younger customers, they need to become "un-chains", they need to find ways to become locally relevant, and they need to invest in the basics - their people and their product. At Matrix Restaurant Consulting, we are here as a resource to re-energize your brand and to help up and coming brands survive in the future. Let's get started today! Contact Us.
For more on the issues casual dining is facing, check out this article: Casual Dining Fights for Survival The 2016 James Beard Awards Gala, hosted by Carla Hall, took place at Lyric Opera of Chicago on Monday, May 2. I was very excited that Nashville's own, Tandy Wilson of one of my favorite restaurants - City House - won Best Chef: Southeast. (pictured below) I was also jazzed (pardon the pun) to hear that Leah Chase of Dooky Chase’s Restaurant in New Orleans won the 2016 JBF Lifetime Achievement Award! Congratulations to all the award winners! For a complete list of winners: 2016 James Beard Award Winners. @cityhousenashville @cityhouse #cityhousenashville #nashville #nashvillerestaurants |
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