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An Open Letter From The CEO of RBI: Reopening Dining Rooms Requires Both Confidence and Comfort
Restaurant Brands International Inc. via PR Newswire - May 12, 2020
CSSI's Take: Jose Cil, CEO of RBI, has laid out an action plan for reopening dining room to one of the largest franchise restaurant systems in the world. Across nearly 15,000 locations, RBI is putting employee safety and consumer confidence first. Acrylic shields, contactless service and "safe distance" training are all in place to welcome back the millions of annual guest in to their restaurant. Self-service items such as fountain soda and condiments will all be taken behind the counter and dispensed by staff members as needed. Dining room beverage fountain systems will be disabled—at least during service. This alone has major implications for beverage sales, format and development.
RBI has long had a reputation toward efficient and cost-saving operations. It is hard to believe that they will leave ~15,000 dining room fountain systems dormant. Will they move them behind the counter as well—or will there be a shift toward bottled, CPG beverages?
March 1st, 2023 We’re thrilled to introduce the newest addition to our culinary family: Chef Steve Madonna. Formally trained in both Italy and the United States, as well as having worked for Wolfgang Puck, Chef Steve brings an extensive set of connections and culinary knowledge to our already stacked chef roster. Featured in this month’s issue is one of Chef Steve’s favorite recipes for making memories at home with your loved ones.
October 19, 2022 Pumpkin pie is a nostalgic menu item and my personal favorite when it comes to fall and winter menus, as it goes hand in hand with a traditional Thanksgiving or Christmas feast. We elevate the nostalgia by turning this must-have holiday dish into a clarified cocktail that leaves your taste buds as curious as your eyes. We get adventurous as we replace expected visual elements with an ice-cold glass of clarified liquors infused with pumpkin pie. This cocktail defies all visual expectations, while leaving your sense of smell and taste immersed in a seasonally nostalgic experience.
October 19, 2022 Canada is well known for many things. Hockey, snow, maple syrup, and a few other stereotypical but somewhat accurate concepts may immediately come to mind. What you may not know, though, is how invested we are in the snacks that we consume. Compared to the U.S., sure, we are no match for the quantity and variety offered in the land of the free, home of the snacks. However, what we know in our hearts is that Canada has a long-standing, tried-and-true, flawed, yet beloved top-notch snack game. I’m talking about comfort foods that have become so integrated and so established that they are classified as cult-favourites—and no, I did not spell favourites incorrectly. You are about to see a lot more of the letter “U” in this article. Sorry! The great Canadian snack game is easy enough to understand. You think of a flavour and either slap it on a potato or pair it with chocolate. Snacking has always been a huge part of Canadian food culture, but it is only going up from here. To put it lightly, the past few years have been tough on everyone around the world, and Canadians have chosen to increase their spending on snacks by 67% as an indulgence or, personally, as a coping mechanism. In no way, shape, or form am I claiming to be a culinary expert somehow employed in the field of Finance, but I have eaten a lot in my life and right now, I’m the best and/or only Canadian guide you’ve got. Let’s get into the details:
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