Food Service Weekly Brief: June 10–16, 2025
The past week in food service has been marked by dynamic shifts, demonstrating an industry actively adapting to evolving consumer behaviors, technological advancements, and persistent operational challenges. From strategic mergers reshaping the tech landscape to significant advocacy efforts aimed at reducing systemic costs, the collective developments underscore a sector not merely reacting to pressures but strategically repositioning for future growth. This proactive stance is evident in the pursuit of greater efficiency, the adoption of innovative technologies, and a renewed focus on delivering value to both businesses and consumers.
Key Food Service News & Trends
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U.S. Foodservice Industry Navigates Growth Amidst Tight Margins
The U.S. foodservice industry continues to experience growth, primarily driven by a sustained consumer demand for convenient, premium, and technologically enhanced dining experiences. Despite this demand, the growth is approached with caution, as operators grapple with significant financial pressures stemming from elevated labor costs and ongoing food inflation, which continue to compress profit margins. In response, businesses are intensely focused on streamlining menus, minimizing waste, and integrating automation and artificial intelligence to enhance back-of-house labor efficiencies. This environment creates a compelling need for suppliers to offer versatile, low-labor products that can be positioned either as direct cost-savers or as enhancers of the dining experience, reflecting a critical strategic pivot for the sector.
Published: June 10, 2025
This Week in Foodservice – June 10, 2025 - John Wheeler -
Restaurant Technology Giants Announce Strategic Merger
Crunchtime Information Systems and QSR Automations have announced their agreement to merge, forming a new significant entity in restaurant technology. This strategic combination aims to deliver comprehensive solutions spanning the entire food lifecycle, from initial ingredient ordering and preparation through to efficient order flow and guest management. The newly merged organization, which will be led by Crunchtime CEO John Raguin, seeks to empower restaurants to more accurately predict, plan, and execute operations, ultimately enhancing both profitability and guest experiences. This development, supported by the investment firm Battery Ventures, highlights the industry’s accelerating drive towards integrated, data-driven platforms that enable seamless data flow across the entire restaurant workflow, leading to predictive analytics and real-time adjustments for maximum efficiency and customer satisfaction.
Published: June 16, 2025
Crunchtime and QSR Automations Agree to Merge, Delivering Powerful Restaurant Technology to Manage Entire Food Lifecycle - Perishable News -
National Restaurant Association Pushes for Credit Card Fee Reform
The National Restaurant Association (NRA) expressed significant disappointment this week after the U.S. Senate opted to forgo an amendment process for the Credit Card Competition Act (CCCA). On June 16, 2025, the NRA reiterated its stance that credit card processing fees constitute the third-largest operating expense for most restaurants, surpassed only by food and labor costs. This bipartisan legislation is designed to introduce much-needed competition into the credit card processing market, with the potential to save U.S. businesses, including restaurants, an estimated $16 billion annually by reducing swipe fees and enhancing security. The Association has affirmed its commitment to continuing its advocacy for these critical reforms, underscoring that influencing policy to reduce systemic expenses is as vital for financial health as internal operational efficiencies or menu innovation.
Published: June 16, 2025
Press Releases | National Restaurant Association -
New App Empowers Independent Restaurants with Direct Ordering & Loyalty SpotOn, a prominent restaurant management system provider, launched its innovative “GoTo Place” app on June 16, 2025, specifically tailored for independent restaurants. This mobile-first ordering channel seamlessly integrates online ordering, loyalty programs, special deals, waitlists, and reservations, offering a custom-branded, commission-free experience. The application aims to empower independent operators to drive more direct sales, cultivate stronger customer relationships, and significantly boost profitability by reducing their reliance on often costly third-party platforms. The availability of this app in major app stores signifies a growing movement towards providing smaller businesses with sophisticated, yet affordable, digital tools, thereby fostering a more balanced and sustainable digital presence for independent operators.
Published: June 16, 2025
SpotOn Launches 'GoTo Place' a Restaurant-First App Built for Independents to Drive Direct Orders, Build Loyalty and Boost Profits
Tools & Tips
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SpotOn ‘GoTo Place’ App: Launched this week, this new mobile-first ordering channel provides independent restaurants with a custom-branded, commission-free platform for online ordering, loyalty, and customer engagement. It is designed to help drive direct sales and build stronger customer relationships without the high costs often associated with third-party aggregators.
SpotOn Launches 'GoTo Place' a Restaurant-First App Built for Independents to Drive Direct Orders, Build Loyalty and Boost Profits -
Predictive Crop Risk Forecasting Solutions: In an era where supply chain agility is paramount, new solutions like Everstream Analytics’ Predictive Crop Risk Forecasting, launched on June 10, 2025, offer valuable foresight. These tools leverage advanced analytics to anticipate and mitigate potential disruptions related to crop availability and quality, assisting food service businesses in ensuring consistent supply and effectively managing costs.
Shipping Trends and Anticipated Disruptions for 2025 | Food Logistics
Fun Fact
The very word ‘restaurant’ has a fascinating etymology that traces back to 18th-century France. It originally referred not to a place, but to a specific type of dish: a reinvigorating meat broth, or a “restorative” meal, believed to fortify the body. It was only later, following the profound societal changes brought about by the French Revolution and the subsequent rise of public dining establishments, that the term evolved to denote the culinary venues we recognize today. This transformation reflects a shift from food as mere sustenance to food as an experience, available to a broader public beyond aristocratic households.
https://www.alimentarium.org/en/fact-sheet/origins-restaurant
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