St. Johns Food Service, Inc. | Company and Industry News
Seven U.S. Restaurant Trends For 2012 From Technomic CHICAGO (November 8, 2011 - PR Newswire)--Just as the nation's economic forecast includes mixed signals, restaurants across the U.S. face a varied landscape of expected trends in 2012. Technomic sees these seven developments making news in the coming year:
1. Consumers Seek a Twist on the Familiar: Shell-shocked consumers are in no mood to take risks, but novel flavors still tingle their taste buds. Look for comfort foods with a twist (gourmet, ethnic, artisan, wood-fired) as well as innovation in familiar formats (sandwiches, wraps, pizza, pasta) rather than breakout items taken from less-familiar global cuisines.
2. Commodities Costs Drive Rustic Fare Made In-House: Commodity costs are rising, labor costs hold steady and diners demand rustic fare, the simple preparations of fresh ingredients. Result: operators will curtail purchases of value-added items in favor of cheaper cuts, beans, grains and produce that require more back-of-house prep to transform into honest, homestyle food.
3. The Next Steps in Local Sourcing: The rising use of seasonal and local items suits the less-is-more culinary trend. To facilitate flexible purchasing, growers, manufacturers, distributors and operators continue to work toward a more transparent, safe and efficient supply chain, streamlining workflow, recording every step and reducing waste.
4. Social Networking Influence Accelerates: Consumers increasingly trust friends and peers more than professional marketers. They’re taking control of social media to share their restaurant experiences and opinions with the public (via review sites such as OpenTable), with their own circles (via Facebook and Foursquare) or both (via Twitter). This helps some restaurants rocket to popularity and leaves others quiet.
5. Customers Want More Information: Consumers want transparency—looking for disclosure of everything from calories and allergens on menus to labor and local-sourcing practices. A small but growing number are serious about nutrition, labeling, sustainability and community involvement, and they are using such knowledge to make purchasing decisions.
6. Operators Try to Resist Discounting: The foodservice industry will continue to operate in a take-share environment, but discounting is cutting to the bone. To counter daily deals and other forms of discounting, operators turn to creative, sometimes in-the-moment, methods to reward their best customers, such as a free dessert out of the blue.
7. Brands Expand Through Flexible Formats: Format flexibility is required as restaurants cater to new around-the-clock dayparts, switch gears from fast-casual by day to full-service at night, or transform their kitchens into catering commissaries during slow times. This flexibility is also evidenced in streamlined, high-efficiency smaller-footprint units and brand extensions.
1. Consumers Seek a Twist on the Familiar: Shell-shocked consumers are in no mood to take risks, but novel flavors still tingle their taste buds. Look for comfort foods with a twist (gourmet, ethnic, artisan, wood-fired) as well as innovation in familiar formats (sandwiches, wraps, pizza, pasta) rather than breakout items taken from less-familiar global cuisines.
2. Commodities Costs Drive Rustic Fare Made In-House: Commodity costs are rising, labor costs hold steady and diners demand rustic fare, the simple preparations of fresh ingredients. Result: operators will curtail purchases of value-added items in favor of cheaper cuts, beans, grains and produce that require more back-of-house prep to transform into honest, homestyle food.
3. The Next Steps in Local Sourcing: The rising use of seasonal and local items suits the less-is-more culinary trend. To facilitate flexible purchasing, growers, manufacturers, distributors and operators continue to work toward a more transparent, safe and efficient supply chain, streamlining workflow, recording every step and reducing waste.
4. Social Networking Influence Accelerates: Consumers increasingly trust friends and peers more than professional marketers. They’re taking control of social media to share their restaurant experiences and opinions with the public (via review sites such as OpenTable), with their own circles (via Facebook and Foursquare) or both (via Twitter). This helps some restaurants rocket to popularity and leaves others quiet.
5. Customers Want More Information: Consumers want transparency—looking for disclosure of everything from calories and allergens on menus to labor and local-sourcing practices. A small but growing number are serious about nutrition, labeling, sustainability and community involvement, and they are using such knowledge to make purchasing decisions.
6. Operators Try to Resist Discounting: The foodservice industry will continue to operate in a take-share environment, but discounting is cutting to the bone. To counter daily deals and other forms of discounting, operators turn to creative, sometimes in-the-moment, methods to reward their best customers, such as a free dessert out of the blue.
7. Brands Expand Through Flexible Formats: Format flexibility is required as restaurants cater to new around-the-clock dayparts, switch gears from fast-casual by day to full-service at night, or transform their kitchens into catering commissaries during slow times. This flexibility is also evidenced in streamlined, high-efficiency smaller-footprint units and brand extensions.
FOOD SHOW 2011May 17, 2011 marked yet another successful table top food show for St Johns Food Service, Inc., its valued suppliers and customers.
Many thanks go to the food suppliers who came eager to discuss products, ideas, and efficient operational methods with those in attendance. We always appreciate the customers who take time from running their business, an ever increasingly demanding job, to stop by and spend time with the brokers, manufacturer representatives, and their St Johns Food Service sales person. This year is shaping up to be a continuation of the last two with erratic sales, high prices for food, labor, and overhead. It was our goal to offer the open dialogue with experts on their products to help operators with ideas to cope in this challenging economic climate. Click the pictures to the right to view a slideshow. |
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FOOD SHOW 2010St Johns Food Service, Inc.'s 2010 table top food show was held May 18th in St Augustine, Florida.
Thank you to the customers who took time from their busy schedules to stop by and visit our suppliers' tables to discuss new items, menu ideas, and product trends. Thanks also goes out to our supplier partners who participated in this year's event. Shown to the left are photos from the show floor taken during the event. Move your mouse over the top to pause or change speed, and over the bottom to jump to a picture.  Click Logo for More Pictures of Show |
 | Mary Lou Taylor Retires after 25 Years of ServiceIn February 2010, Mary Lou Taylor reached the milestone of 25 years of service with St Johns Food Service, Inc. In April she retired from her position in Inside Sales Customer Service. The company was much smaller when Mary Lou began helping customers many years ago. Mary Lou (some affectionately knew her as Lu Lu) was always eager to answer the phone, take customer orders, answer questions about products and services, and offer suggestions for menu and event planning.
Many of us will miss Mary Lou. Please join in wishing her a happy, healthy, and prosperous retirement. |
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Dr Ronald F Jackson, DVM: 1918 - 2010
Dr. Ronald F Jackson, DVM, the original founder of St Johns Food Service, Inc. in 1949. Click the links below to view his obituary:
http://legacy.com/StAugustine/Obituaries.asp?Page=LifeStory&PersonID=138712705 http://staugustine.com/news/local-news/2010-01-19/st-augustine-veterinarian-known-worldwide-dies-91 | B J Romaine: 1952 - 2008
B. J. Romaine, 28 year employee of the company - most of the time as a sales representative loved and respected by his customers. Click the link below to view his obituary: http://staugustine.com/stories/031008/obits_031008026.shtml
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