Otter Commercial Services

As the pandemic continues to impact the restaurant industry, consumers have turned to tipping as a way to support valued local businesses. Results from research conducted by restaurant marketing company Popmenu show that over half of diners have increased the amount they tip restaurant workers.

For their research, Popmenu surveyed 1,000 adults from across the U.S. and analyzed 450,000 on-line food orders placed in the previous 6 months. They found that:

• 58% of consumers were tipping more since the pandemic.

• 56% were typically tipping 20% or more.

• 20% regularly tipped 25% or more.

This trend wan't limited to dine-in service. Increased tipping was also seen among deliveries with 61% of consumers tipping drivers at least 15% and 38% tipping 20% or more.

In response to the findings Brendan Sweeney, CEO and co-founder of Popmenu, said “The pandemic has created a more giving America when it comes to tipping restaurant staff. Consumers know this is an industry that has been hit hard and they want to support their favorite eateries, especially staples of their local community.” Consumers are also likely using increased tipping as a way to acknowledge the risks that restaurant workers are taking each day as essential workers during the pandemic.

In August, Paytronix released a report showing May and June sales of restaurant gift cards were up 54% over the same period last year. That momentum shows no signs of slowing down with gift cards continuing to be popular both among those buying holiday presents and those receiving them.

Per Blackhawk Network, shoppers plan on spending 40% of their gift giving budget on gift cards this year. As Hudson Riehle, senior VP of Research for the NRA, points out “...what you’re giving is the flexibility and opportunity for them to choose what they want. Plus, they’re a great option if you’re looking to give an experience rather than a material item.” Additional benefits include being able to support local businesses and avoiding crowded stores or shipping delays.

The results from a newly released online survey of 1,027 adults from the National Restaurant Association (NRA) show even more favor among gift card recipients:

• 62% would like to receive a restaurant gift card

• Of those, 62% would like the card to be for their favorite restaurant, 20% for a new location they’ve been wanting to try and 18% for a restaurant they would not have chosen themselves.

• Upon receiving a restaurant gift card 38% of respondents said they would use it within a few weeks, 38% would save it for a special occasion and 24% would use it right away.

Gift cards can be a boon for restaurants as well, providing an incentive for customers to visit during the slower winter months following the holidays. In addition, per FSR magazine, 65% of gift card holders spend 38% more than the value of the card.

The annual What’s Hot Culinary Forecast from the National Restaurant Association was released this week. The survey consisted of having 350 professional chefs from the American Culinary Federation rate 109 food items and culinary concepts compiled by Technomic’s Menu Research & Insights Division and Association experts. The results provide insight into the trends, products, and topics expected to influence restaurant menus over the coming year.

Among the key takeaways are:

• Health will take center stage with an increased number of dishes containing immunity boosting ingredients and plant-based sandwiches and proteins.

• With off-premise dining’s continued popularity, restaurants will be looking for packaging options that are sustainable as well as capable of maintaining temperature and keeping food intact.

• The five regions predicted to most influence global flavors in 2022 are Southeast Asia, South America, the Caribbean, North Africa, and West Africa.

• Gochujang, Tajin and harissa will be the three most popular condiments and seasonings.

• Regarding desserts, the chefs surveyed expect to see more alternative sweeteners (coconut sugar, maple sugar), alcohol infusions, and CBD desserts.

On December 2nd Hudson Riehle, senior VP of Research and Knowledge for the National Restaurant Association, will present an industry update discussing the impact that food costs, menu prices and other operator challenges will have on the culinary trends forecast in the What’s Hot 2022 report.

Download the full What Hot Culinary Forecast

Register for the What Hot webinar

The Oregon Hospitality Foundation has created an online training course entitled Guest Service Tips During COVID-19 Challenges which is designed to provide strategies in balancing good customer service with maintaining necessary pandemic safety protocols. The course is available in two versions, one set in a restaurant and the other a hotel, consisting of four segments:

Communication- Reviews ways to create guest-friendly safety protocols before and after arrival.

Credibility- How to reassure guests who have expressed distrust of your business’s safety protocols.

Compliance- How to communicate with customers who refuse to follow safety protocols.

Creating Positive Experiences- How to set the tone in your establishment.

Each section covers best practice training tips with video scenarios and includes downloadable review worksheets. Participants will also receive a downloadable Certificate of Completion after finishing all four segments. Viewable on either a computer or mobile device, participants may pause and return to the course at any time.

As a 501c3 nonprofit, a sliding scale donation beginning at $5 is being requested to take the course. Businesses that wish to provide a pre-paid package code for their employees may do so at a sliding scale beginning at $10 per employee. To register for the course please visit the Oregon Hospitality Foundation website.

The Hood Fire Suppression System

When the system’s sensors are activated, the fusible links will snap causing the nozzles to discharge a chemical agent over the equipment and into the duct and plenum. This will starve the fire by removing the oxygen and fuel it needs to keep burning. The system will also automatically shut off the gas and/or electric lines which run to the equipment to remove the heat source.

Installed over cooking equipment from ranges to deep fryers, these systems require regular maintenance by a certified technician to remove any grease build-up that may clog the nozzles. Per National Fire Protection Association (NFPA) code, fire suppression systems must be inspected and serviced every 6 months

Fire Extinguishers

Fire extinguishers are also an essential component in keeping your restaurant safe. Class K fire extinguishers are required for all commercial kitchens as they contain agents specific to combating fires involving fats and oils specific to cooking. Having additional extinguishers can offer enhanced protection as each type is best suited for use dependent upon the type of material that is fueling the fire.

Class A: Used for common combustibles such as fire, paper, and wood.

Class B: Used for liquids and gases such as paint, solvents, and propane.

Class C: Used for electrical fires such as those caused by wiring, motors, or appliances.

Class D: Used for combustible metals such as aluminum and magnesium.

Class K: Used for kitchen combustibles such as fats, oils, and grease.

As with the hood suppression system, fire extinguishers also require regular maintenance. During these services, your extinguishers will be tested and tagged to make sure they are fully charged and in working order per NFPA-10 code.

Mitigating Risks

A 4-year study published by the NFPA revealed that 61% of kitchen fires were due to equipment. Proper cleaning and maintenance of your kitchen equipment can greatly reduce this risk. This is especially important for equipment such as deep fryers and flat top grills that are used with a large amount of flammable oil or grease.

Open flames pose another significant fire risk. Employees should be trained in how to move and work safely around open flame and should be instructed to avoid loose clothing. Keep all flammable materials away from open flame sources and, as per the NFPA, deep fryers should be placed at least 16 inches away from any other equipment utilizing a surface flame.

Keeping your hood exhaust system and grease filters properly maintained will also greatly reduce the risk of fire. The build-up inside the hood and duct of a commercial exhaust system becomes flammable at 700 degrees. With flares from cooking equipment capable of reaching over 1,500 degrees it’s easy to see how this build-up could ignite.

It's also important to keep an eye on wiring and cords. In the NFPA study cited above, electrical malfunction or failure was responsible for another 14% of kitchen fires. Professionally trained exhaust cleaners will make a note on your service order of any electrical cords or wires that are frayed or improperly connected so that repairs may be scheduled.

The safety of our customers is always a top priority. Please contact us if you have any questions regarding the information above or to schedule any of the maintenance services mentioned.