I NSP I RAT ION FOR TRANSFORMI NG THE BUS I NESS OF FOOD
What Gen Z
Restaurant Consumers Want
ARIZONA RESTAURANT INDUSTRY AT A GLANCE
Raveen Arora FACE OF DIVERSITY AMERICAN DREAM AWARD WINNER
THE MAGAZ I NE OF THE AR I ZONA RESTAURANT ASSOC I AT ION
The temperature is heating up in Arizona and so is the food scene – this issue explores some hot food trends, an in-depth look at Arizona’s restaurant industry, and a highlight of a local restaurateur whose both food and philanthropic nature are award-winning. AZ Food Scene
ARIZONA RESTAURANT INDUSTRY AT A GLANCE The National Restaurant Association provides the numbers and data to show why restaurants are a driving force in Arizona’s economy.
2 2 features
RAVEEN ARORA - FACE OF DIVERSITY AMERICAN DREAM AWARD WINNER Get to know local entrepreneur and humanitarian Raveen Arora, owner of The Dhaba restaurant and Market Place.
WHAT GEN Z RESTAURANT CONSUMERS WANT Learn what the next generation of restaurant consumers will be looking for from the restaurant industry.
Explore this global hub of industry news and commentary on food, drink, design and more.
7 SUMMER FOOD TRENDS YOU’LL BE INSTAGRAMMING
Get to know Arizona’s food scene through stories, interviews and conversations with industry insiders.
5 TIPS ON SERVING GLUTEN FREE GUESTS
ARA EVENTS CALENDAR
MESSAGE FROM CHAIRMAN
Learn from the best with this business know-how guide filled with ideas, tips and resources.
FROM THE NATIONAL RESTAURANT ASSOCIATION: ARIZONA RESTAURANT INDUSTRY AT A GLANCE
SIGNATURE ’17 LOOKS AT MILLENNIALS, FUTURE OF PURCHASING
OFF THE MENU Kristina Hogan & Dan Bogert
WHAT GEN Z RESTAURANT CONSUMERS WANT
RAVEEN ARORA - FACE OF DIVERSITY AMERICAN DREAM AWARD WINNER
ARA JOB BOARD
President & CEO Steve Chucri
Membership, Vice-President Jana Shelton
Chief Operating Officer Dan Bogert
ProStart & Education Foundation, Manager Paula Bugg Partnerships & Development, Vice-President Brynn Johnson
3333 E Camelback Road, Suite 285 Phoenix, AZ 85018 P 602.307.9134 F 602.307.9139 azrestaurant.org
These numbers are why the Arizona Restaurant Association is so committed to providing Arizona restaurants the best information, education, business tools and advocacy. It is this very reason that we have put together the Prop. 2016 Resource Center for restaurants to find centralized information about the implementation of the minimum wage and paid sick leave law in Arizona. We have also partnered with Ogletree Deakins to provide a new benefit to members, the AZ Earned Paid Sick Time Guide
It means that now, more than ever, is an opportunity to showcase what Arizona’s culinary scene has to offer. It is a chance to go the extra mile both inside and out of the kitchen. fff
It is officially summer in Arizona and the temperature is not the only number that is rising. Just last month, the U.S. Census Bureau announced that Phoenix has now become the 5th largest city in the United States with a population at over 1.6 million. Not only that, but the bureau also revealed that Phoenix added 88 people per day on average between 2015 and 2016, making it the fastest-growing city in the nation based on numeric increase. What does this mean for our state’s restaurateurs? It means that now, more than ever, is an opportunity to showcase what Arizona’s culinary scene has to offer. It is a chance to go the extra mile both inside and out of the kitchen. In this issue of Arizona Restaurant News, we explore Arizona’s growing restaurant industry as the National Restaurant Association predicts we will hit $12 billion in projected sales in Arizona’s restaurants in 2017.
to assist member restaurants with paid sick time compliance. If you are an ARA member and would like to receive your copy, just fill out this form. As our population continues to grow, so does our industry. The ARA is committed to continuing to provide valuable information and tools for Arizona’s restaurateurs because without all of you, this industry would not be where it is today.
Steve Chucri President & CEO, Arizona Restaurant Association
message from chairman
One of the main reasons I am so proud to represent the restaurant industry is because it is made up entirely of those that are hospitable by nature. Within our ever-evolving and innovating industry, there are many ways that little by little we can make a greater and lasting impact not only on our surrounding communities but our bottom line as well.
Feature Many of our restaurateurs give back tremendously to our communities and are seen as leaders in our state. They are always willing to help out for a good cause – by way of donating time, food, energy or resources – constantly supporting each other in so many ways. Being an $12 billion industry also comes with responsibility, as our business is where family and friends spend their special moments celebrating, entertaining and letting loose or meeting for work. We have a huge obligation to serve the communities we do business in. I believe our talent in Arizona has done just that and will continue to make a big impact within the growth and rehabilitation of a prosperous Arizona. Being good community partners may look like a lot of different things for different restaurateurs – but one thing I know we have in common is the willingness to think outside the box to accommodate and serve others.
I am grateful for our industry giving back and caring about people the way that it does.
brush title tbd arizona restaurant industry at a g ance
From the National Restaurant Association: Arizona Restaurant Industry at a Glance
Arizona RESTAURANT INDUSTRY AT A GLANCE
JOBS AND ENTREPRENEURIAL OPPORTUNITIES IN EVERY COMMUNITY
Restaurants are a driving force in Arizona’s economy. They provide jobs and build careers for thousands of people, and play a vital role in local communities throughout the state.
290,500 Restaurant and foodservice jobs in Arizona in 2017 = 11% of employment in the state And by 2027, that number is projected to grow by 16.3% = 47,300 additional jobs, for a total of 337,800
9,314 Eating and drinking place locations in Arizona in 2015
EATING AND DRINKING PLACES: Establishments Employees
in the state
in the state*
Jeff Flake (R) John McCain (R)
EATING AND DRINKING PLACES: Establishments Employees
in the state
in the state*
1 Tom O’Halleran (D) 2 Martha McSally (R) 3 Raúl M. Grijalva (D) 4 Paul A. Gosar (R)
$12.0 billion Projected sales in Arizona’s restaurants in 2017
24,249 19,334 36,750 26,147 16,735 25,042
5 Andy Biggs (R)
6 David Schweikert (R)
7 Ruben Gallego (D)
8 Trent Franks (R)
9 Kyrsten Sinema (D)
1 MILLION+ serving millions every day
HOW BIG IS AMERICA’S RESTAURANT INDUSTRY?
$799 BILLION = 4% of the U.S. GDP
*Arizona’s 214,400 eating-and-drinking-place jobs represent the majority of the state’s total restaurant and foodservice workforce of 290,500 jobs, with the remainder being non-restaurant foodservice positions.
14.7 MILLION PEOPLE = 10% of the nation’s workforce
FOR MORE INFORMATION: Restaurant.org • AZRestaurant.org
Kristina Hogan & Dan Bogert Arizona Restaurant News orders off the menu and gets to know those that work in, support and lead Arizona’s restaurant industry in a different way… Off the Menu
Kristina Hogan Joint Venture Partner – Arizona, Outback Steakhouse & Arizona Restaurant Association Board of Directors Member
Dan Bogert Chief Operating Officer at the Arizona Restaurant Association
What is your go-to restaurant in Arizona?
Right now I am obsessed with nachos from Cafe Rio but True Food is one of our favorites
What is in your fridge right now?
Beef Roast, lamb, wine, and sake
Not much because we are leaving for vacation
Home cooked. I love trying new things in the kitchen.
Home cooked or dine out?
Salty and sweet together
Salty all the way
Salty or sweet?
My mom’s chicken and dumplings but she gave me the recipe so I make it now but only a few times a year because it is so unhealthy
Chicken & dumplings, and fried okra
Favorite childhood dish?
DOING MORE THAN THE COMPETITION ISN’T A GOAL, IT’S A PROMISE.
JUST BECAUSE YOU WENT INTO Business For Yourself DOESN’T MEAN YOU HAVE TO DO IT ALONE. SRP’s Business Resource Center empowers entrepreneurs and provides professional insights on everything from marketing and planning to financing and forecasting. Plus, you’ll get access to testimonials from small businesses and free workshops throughout the year. Take your business to the next level with this free resource. Get started now at srpbizresource.com .
At Shamrock Foods, we’ve dedicated ourselves to delivering more than the competition. If you’re looking for the finest meats and a healthy dose of partnership, we’re here to serve.
brush title tbd aveen arora
Raveen Arora Face of Diversity American Dream Award Winner
Raveen Arora is an exceptional honoree for his unique contributions to America. The award elevates philanthropic initiatives, celebrate diversity and recognize exemplary leadership. Mentor. Philanthropist. Entrepreneur. Humanitarian. Author. Chartered Accountant. Motivational Speaker. Restaurateur. Raveen Arora — owner of highly coveted, multi award winning restaurant The Dhaba India Plaza— is known not just for feeding the people of Tempe, AZ but also nourishing their souls.
The National Restaurant Association honored local entrepreneur & humanitarian Raveen Arora, owner of The Dhaba Restaurant & Market place for its very coveted Face of
“I do my thing — one person at a time,” says Arora, who never turns down an opportunity to serve others.
A Punjabi Indian restaurant the Dhaba also features a marketplace that takes guests on a cultural journey.
Diversity award at the Reagan Center earlier this year.
Employees are family and a paycheck is just the beginning. Arora has helped educate more than 120 young people, many who now the work in foodservice. A refugee from India, Arora is no stranger to adversity. As a child he worked with Mother Theresa, faced long ration lines in Calcutta and found solace in books. “I would wake up hungry and angry,” says Arora. “Now, 65 years later, I wake up hungry but humble.” 25
Since 2003 there have been tough times, such as the Great Recession, but Arora ensures stability through self-sacrifice. Raveen believes in lifting others while they climb the ladder. “I treat each hurdle as a bend in the road but never an end of the road.” Restaurants are a part of the fabric of American life, and they and their employees play an impactful role in the communities they call home. As the philanthropic foundation of the National Restaurant Association, the NRAEF exists to enhance the restaurant industry’s service to the public through education, community engagement and promotion of career opportunities. The NRAEF works to attract, develop and retain a career-oriented professional workforce for the restaurant industry. In 2016, the restaurant and foodservice industry is projected to provide a record 14.4 million jobs.
7 Summer Food Trends You’ll Be Instagramming
By Amanda Garrity for Class Pass
Correct us if we’re wrong, but it seems like Instagram was made for foodies. Or at least that’s what our Insta feed looks like. Between the drool-worthy brunch shots and the perfectly placed latte pics, Instagram is now the best way to showcase the hottest food trends in real time. This summer is serving up some of the most delicious food trends yet, and it doesn’t hurt that they’re also eye candy. Talk about the best of both worlds. If you’re looking to step up your Instagame this summer (yes, that’s a thing), we’ve got you sorted. We’ve gathered seven of the hottest summer food trends that will be all over your feed. Get your camera—and taste buds—ready because it’s going to be a summer to remember.
Matcha isn’t new by any means. With a bounty of antioxidants, amino acids and, most importantly, caffeine, matcha can be made into a number of delicious treats including hot drinks, cocktails and pastries. Don’t fret, its gorgeous green color is always present.
Frozen rosé—what more is there to say? Every girly girl’s wine of choice has received a facelift just in time for the warmer months, and let’s face it, Elle Woods would totally approve.
Brunchin’ has never looked so good thanks to these fluffy egg delights. Even though they’re a smidge too complicated to make before you head to your 9-5, these Instaworthy eggs will make Sunday brunch even dreamier than it was before.
Acai bowls hunkier twin is a health nut’s paradise. In fact, buddha bowls are simply a fancier way to describe a smorgasbord of veggies, protein and grains. They’re customizable, colorful and, best of all, as healthy as can be. Or basically anything from Starbucks. After Starbucks took over Instagram (and the country) with their iconic unicorn frappuccinos, it’s a safe bet that they have other tasty tricks up their sleeves. Frappés
Ok, it’s not as scary as it sounds. Health enthusiasts and foodies are now adding activated charcoal to diet staples to help absorb nasty toxins in the body: hamburger buns, ice cream cones and smoothies, to name a few. Does it actually work? Only time will tell. We all scream for ice cream in the summer. Seriously, July is even recognized as National Ice Cream month. Halo Top, a “healthier” ice cream option, is one of the most raved-about desserts on the market. Girls’ night in? Snacks by the pool? A post-work treat? You name it, Halo Top (or any ice cream for that matter) will do the trick. Halo Top Ice Cream
brush title tbd gluten free guests
5 Tips On Serving
Gluten Free Guests
By The National Restaurant Association
May was Celiac Awareness Month, which aims to make more people aware that they may have the disease, a genetic autoimmune disease that damages the small intestine. By eating gluten-free foods, the symptoms can be eliminated. Gluten is a protein found in grains like barley, wheat and rye. For Celiac sufferers, eating them can cause a wide range of digestive issues.
Of the approximately 3 million people in the United States with Celiac Disease, only 5 percent know they have it.
If you are serving Celiac or gluten sensitive customers at your restaurant, there are some guidelines you can follow to ensure their safety and comfort. William Weichelt, director of our ServSafe program, offers these five tips so your gluten-free guests are happy and satisfied: 1. Take it seriously. Take all gluten-free requests seriously to ensure your guests receive the meal they requested. This will turn them into loyal, return customers. 2. Be honest. If you’re asked a question about a gluten-free item and you’re not sure of the answer, tell the customer and offer to ask the chef or manager if they have more information.
3. Have processes in place. The more policies and procedures you have in place, the more confident you’ll be serving gluten-free diners, and the more confident they’ll be if you can define steps taken to prepare their meal. 4. Clean, sanitize and repeat. Even if you just cleaned and sanitized your prep area and equipment, take precautions and do it again. This reduces potential for cross-contact when preparing food. 5. Train staff to help make menu suggestions. Making sure servers know about gluten-free options on your menu will help improve your customers’ dining experience. It also reduces the need for staff to consult with the chef or manager on ingredients in certain dishes.
Want more information on serving guests with food allergies? Check out our ServSafe Allergens program.
Save the Dates:
We’ve got lots going on in 2017!
Arizona Restaurant News Issue #2
27 to 30
Arizona Breakfast Weekend
Arizona Restaurant News Issue #3
15 to 24
Arizona Restaurant Week – Fall
Live and Local Charity Event
ARA Top Golf Event
Arizona Restaurant News Issue #4
DrinkWell & EnjoyWisely
CLICK HERE to find out howwe can help your restaurant save time and money!
Young’s Market Company is proud to partner with theArizona Restaurant Association.
Please drink responsibly.
Cloud Based Accounting at Your Fingertips
Signature ‘17 looks at
future of purchasing
By The National Restaurant Association
Amazon Business’ Dan Park and NRA CEO Dawn Sweeney
Enhancing the supply chain experience Park talked about how Amazon Business, which launched in April 2015, makes purchasing supplies easier for the restaurateur. Here’s why: • It is more cost effective for operators to purchase supplies through Amazon, according to Park, primarily because of its access to suppliers and manufacturers, the large number of goods it carries and its cost effectiveness. • Amazon Business’ primary goals are to “streamline business operations and create amazing guest e xperiences,” says Park. Focusing on customer metrics, Amazon Business works to meet the customers’ needs first. • He added that he and Amazon Business are acutely aware that customers expect solutions that are intuitive, easy to implement, cost effective, transparent and reliable. “Our [goal] is to give everything you love about Amazon to your business. We love the restaurant business and hope we can be a big part of helping you create success,” Park said.
Our CEO Dawn Sweeney met up with Jason Dorsey, a preeminent expert on millennials, and Dan Park, leader of Amazon Business, at NRA Show 2017 for a long- ranging discussion on purchasing behavior – from the restaurant operator’s perspective and their next generation of customers. It’s all about customer innovation and championing opportunities, Sweeney said. A twist on the traditional keynote, Signature ’17 took place May 21 at Chicago’s McCormick Place. Sweeney moderated the event, called “Ahead of the Crave”, which featured Q&A sessions with Park, Amazon Business’ general manager, and Gen Z/Millennial expert Dorsey.
Forget what you think you know about Millennials
Jason Dorsey debunks myths about millennials Dorsey, a millennial himself, debunked a few myths about his generation’s purchasing behaviors. He told the audience that, basically, everything they’ve heard about millennials is wrong. Why? Because the industry relies heavily on tracking data, and there’s a lack of data on why people make decisions. “The No. 1 myth that everyone thinks about millennials is that they are broke, but we are the No. 1 generation in the U.S. workforce,” he said. “There are more of us working today than any other generation, and our generation will outspend any other in restaurants today.”
He also shared some other insights. According to Dorsey: • Millennials are not necessarily tech savvy. Instead, they are tech dependent. “My generation doesn’t know how tech works. They just know they can’t live without it.” • Millennials crave experience. They want unique and special experiences and are happy to spend money to get them, he said. • Millennials want their experiences to be more visual. That’s why it’s so important to make websites more visual and engage in social media. Once you meet their needs, however, Dorsey said millennials are extremely loyal customers. “Once we establish our loyalty, we are the No. 1 generation to refer people to a restaurant.”
What Gen Z
Born between 1995 and the mid- to late-2000s, Gen Z customers have values that are very different from Millennials, he said. They spend a lot of time online and tend to have shorter attention spans, Jadhav said. And because they consume a lot of information, they tend to make decisions quickly.
Restaurant Consumers Want
Early research on Gen Z consumers indicates that they want good value and quality from restaurants, like the food found in
The next generation of restaurant consumers, who are now in their teens, will demand the non-negotiables of good value, a unique experience and superb food safety, according to an NRA Show panel on Saturday. “Gen Z will have a huge impact on the global markets and the foodservice industry,” said Abhijeet Jadhav, senior manager of marketing strategy for Georgia-Pacific Professional and moderator of a panel titled “Introducing Generation: The World’s Newest Influential Decision Maker.” With about 80 million members, mostly in their teens, Gen Z is on the cusp of being the restaurant industry’s major consumer market, Jadhav said.
“These folks are not just Millennial 2.0,” Jadhav told a packed audience that spilled well into the NRA Show’s exhibit hall.
By Ron Ruggless, Nation’s Restaurant News
fast casual. They also want inviting service and a welcoming ambience that makes them feel valued, Jadhav said. Additionally, they demand cleanliness and the highest standards of food safety. Adam Millman, senior director of Yale Dining in New Haven, Conn., said Gen Z covers a lot of college students, and that requires approaching them with information. “We’re telling a story,” Millman said. “This generation wants to know why we are doing things. And we’re telling that story through technology, which is their major form of communication.” Yale uses its foodservice smartphone app to detail food sources, which farms ingredients are from, and when the products were harvested. The university offers supply-chain transparency from farm to plate, he said. In addition, Gen Z customers don’t want to wait, so Yale allows students to order through the app and have the food ready when they arrive. Digital nativism is a trait unique to Gen Z, as opposed to Millennials, said Jill Ahern, senior director for insights and design packaging at Havi. Technology has been available to Gen Z consumers for their entire lives, she said.
“That really shapes how they interact with the world,” Ahern said. “It allows them to get ratings and do crowdsourcing for places where they might want to eat or where they might want to work.” Millman said Yale has adapted worker scheduling to accommodate digital nativism, allowing them to work when they want to work. Short videos are also used for training and available on smartphones or iPads, he said. Gen Z student Jackie Mendez said one of her favorite restaurants is Buffalo Wild Wings because it offers tabletop tablet ordering, which also occupies her younger sister. Plus, restaurants have televisions for watching sports.
“This generation is really about the experience,” Millman of Yale said. “They are willing to wait two hours to go to a place that has the technology behind it, versus the brand they are comfortable with.” Gen Z customer Christopher Chavez of Chicago said he likes to seek out restaurants that have been suggested on social media in order to get new experiences. “Another hallmark of this generation is that it is a very diverse generation and very open-minded compared to earlier generations,” she said. “They are very adventuresome. They are very open to new tastes that you don’t typically associate with teenagers. “If you are looking for trends with this group, you are probably too late with this group,” she added. “You really need to be challenging them and giving them new things. Give them something to talk about.” Technology also gives the Gen Z customers the ability to find and compare new places, Ahern said.
Contact Ron Ruggless at Ronald.Ruggless@Penton.com
Exclusive health care pricing and solutions for Arizona Restaurant Association members
Save with rate discounts up to* 5 on Medical Plans 5% on Specialty Benefits *Some restrictions apply. 5%
Together, the National Restaurant Association (NRA), Arizona Restaurant Association (ARA) and UnitedHealthcare offer special advantages for your ARA member business: } Health care reform guidance and solutions around the Affordable Care Act } Exclusive savings on group medical plans and specialty benefits for NRA/ARA members } Wellness programs and services } Bilingual resources for Hispanic/Latino owners, operators and employees
Find out what the ARA and UnitedHealthcare can do for your business. Visit uhctogether.com/ara. For more information, contact your broker or John Stallsmith at (317) 513-5496 or email@example.com.
• Explaining our value proposition to clients via Atlas CRM on your iPad or tablet • Closing sales of our payment processing services (Card Processing/On-line ordering, POS, Payroll/HR, Lending, Loyalty Marketing) • Educating merchants and business owners on the payment processing industry • Upselling current clients on our gift marketing, payroll and other products and services • Maintaining regular communication with your Territory / Division Manager To learn more please contact: Richard K. (928)925-9020 or email at Richard.Kaluhiokalani@e-hps.com Heartland Payment Systems, a division of Global Payments delivers business solutions to more than 250,000 business locations nationwide. A FORTUNE 1000 company, Heartland is the founding supporter of The Merchant Bill of Rights, a public advocacy initiative that educates merchants about fair credit and debit card processing practices. The company is also a leader in the development of end-to-end encryption technology designed to protect cardholder data, rendering it useless to cybercriminals. For more information, please visit Heartland- PaymentSystems.com, MerchantBillOfRights.org.
Heartland Payment Systems
Outside Sales Representative – Business Services Sales Executive
We are seeking honest, competitive and ethical Outside Sales Representatives to close sales of our business solutions with merchants throughout the local area. As a Relationship Manager with Heartland, you will work closely with your local Territory / Division Manager to set appointments with business owners using phone prospecting, face-to-face prospecting, networking, and referral partner relationships. You will then run scheduled appointments, uncover needs and present Heartland solutions to close sales as a preferred vendor of the Arizona Restaurant Association. You will then have the freedom to set your own work schedule and work primarily from a home office as you enjoy the best compensation and benefits plan in the payment processing industry.
Responsibilities of the Relationship Manager include:
• Prospecting for and running dynamic sales presentations
By The National Restaurant Association
CULT Coffee Roasters
Apprentice Coffee Roaster
CULT Coffee Roaster, and its parent company Coffee Reserve Brands LLC, is a privately held company that has been in business 20+ years as a premium coffee roaster and tea company. CULT Coffee Roaster proudly roasts coffee and blends our teas and botanicals onsite in our state of the art manufacturing facility and headquarters in Phoenix, AZ. CULT Coffee Roaster is responsible for many of the favorite coffees, teas and botanicals you love at local and national restaurants and hospitality venues. CULT Coffee Roaster is a fast paced, fun environment to work where every associate interacts with each other on a daily basis and you are recognized for quality work. We are proud of our products and our associates that drive continual innovation, trust, respect and value to our customers nationwide.
Is Your Eatery Worth Traveling For? Tell Us About It! The Arizona Restaurant Association and the Arizona Office of Tourism are launching Expedition Foodie, a new website that showcases only-in-Arizona dining and drinking experiences, from iconic restaurants to roadside dives. Does your establishment belong on the list?
THE BRANDS YOU NEED. THE EXPERTISE YOU WANT. WE ARE BREAKTHRU
Apply today at ExpeditionFoodieAZ.com for a spot in this exclusive directory.
FOLLOW US @BreakthruBevAZ
Introducing an Easy Way to Move Your Business Forward
Heartland Lending has partnered with American Express to offer you a new and exciting option in small business loans. In addition to the excellent service and security of Heartland, American Express Merchant Financing also gives you:
Invest in Upgrades
Save on Costs
It is important for your practice to grow with medical advances. Use your loan to purchase new medical equipment, update your office systems or take care of needed maintenance and repairs.
Reduce expenses and save on overhead by buying medical supplies in bulk or take advantage of vendor discount by paying upfront/early.
Increase your working Capital
Expand your business
Every small business needs capital. With cash on hand, you no longer need to stress about maintaining adequate supply levels and can more readily maneuver through slower times of the year.
A loan from Heartland Lending could allow you to invest in marketing or finally add another physician to your group. Let Heartland Lending help your dreams come true.
To learn more, contact Angela Ihry 605.940.9861 or firstname.lastname@example.org heartland.us