CSR and Sustainability

💪 Mandela Day on 18 July saw City Lodge Hotels' 59 hotels engaging in charity, including cleaning, painting, and donating food to Johannesburg Children’s Home, maintenance for Ikholwa Hope Children Home, soup for Rose Happy Times Elderly Home, cupcakes and juice for Aruka Foundation, an Amazing Race with Reach for a Dream Foundation, and contributing to Chefs With Compassion’s #67000L Soup Drive. George team packed 30,888 meals, while Cape Town hotels provided lunch, activities, and essential items to farm workers’ children. Used hotel linen and soap are recycled into school shirts and new soap bars, with plans to expand these initiatives. COO Lindiwe Sangweni-Siddo emphasises the hotel group's year-round commitment to charity, especially on Mandela Day.

💰 Nashville-based Twice Daily, a Tri Star Energy brand, saw a 225% sales increase from January 23 to December 22, 2023, after integrating Paytronix Order and Delivery with its loyalty program. The integration also led to a 55% monthly increase in online orders and a 95% rise in unique customers. Tri Star Energy, established in 2000, operates over 200 convenience stores and supplies fuel across 17 states. The company also owns 20 White Bison Coffee shops in Tennessee and Alabama.

📈 Noida, India-based RateGain Travel Technologies announced Q1 FY2025 financial results on August 12, 2024. Revenue surged by 21.2% YoY to INR 2,600.1 Mn, with operating margins growing to 19.1%. Profit After Tax (PAT) skyrocketed by 82.2% to INR 453.8 Mn. The company boasts a robust pipeline of INR 5,553.1 Mn and an all-time high Annual Recurring Revenue of INR 10,400.4 Mn. RateGain continues to outperform with a 15.7x LTV to CAC ratio and INR 13.0 Mn Revenue per Employee. The global team of 801 maintains a low attrition rate of 10.9%.

📈 Palantir Technologies Inc. partnered with Wendy’s Quality Supply Chain Co-op to boost digital transformation and AI uptake. QSCC, serving over 6,400 Wendy’s in the U.S. and Canada, aims for a fully integrated Supply Chain Network with AI-driven workflows. Initially, QSCC will employ Palantir’s AI Platform for improved decision-making, followed by supply chain management and waste prevention applications. This collaboration is set to enhance sales, operations, and provide Wendy’s a competitive edge, leveraging Palantir's success in enhancing food industry operations with AI.

🏠 Dorothée Meilichzon transforms London's Henrietta Hotel restaurant into a Parisian bistro with chef Jackson Boxer. Offering classic French cuisine with British twists, such as grilled snails and raclette burgers, the interior features art nouveau, oakwood panelling, and leather, mixing the essence of British pubs with French brasseries. Meilichzon creates a cozy space with red Coralito marble counters, bulbous brass lights, forest-green paint, and bespoke seating banquettes. Henri celebrates Covent Garden's historic market with dim lighting and continues Meilichzon's collaboration with the Experimental Group.

🍷 Peter and Bridget Gladwin, after moving to West Sussex in the early 1990s, established Nutbourne Vineyard and a five-restaurant London business, Local & Wild, including The Shed, Rabbit, The Sussex, Black Lamb and The Pig’s Ear. Their debut cookbook, "An English Vineyard Cookbook," features 256 pages of recipes arranged by seasons with contributions from their family, especially their sons Richard, Oliver, and Gregory. Royalties from the £25 cookbook, published by GMC Publications, will benefit City Harvest.

📈 Restaurant365's midyear industry survey, covering nearly 3,700 QSR and dining locations, reveals 80% experienced labor cost increases, primarily between 1-5% in 2024. Food costs also increased for 80%, with 51% seeing a 1-5% rise and 40% observing a 6-14% hike. Sales remain top concerns for 38% of leaders, though 49% reported sales growth. Investment focus for 2024 includes sales and marketing technology for 39% of leaders, while 37% aim to enhance staff training and benefits. Over half (55%) train staff 1-2 hours weekly, with 40% using shoulder-to-shoulder training methods. Revenue boosting strategies involve 37% expanding catering and 24% prioritizing takeout/delivery. Sustainability practices are adopted by 68%, with 39% tracking food waste.

📈 Restaurant365's midyear industry survey, representing nearly 3,700 dining locations, reveals key 2024 challenges: 80% report increased labor costs (1%-5% for 64%), and 80% note higher food costs (1%-5% for 51%, 6%-14% for 40%). Sales top the concern for 38%, with 49% seeing a rise and 34% a decline. To counter issues, 39% will invest in sales and marketing tech, while 37% focus on staff benefits and training. Over half (55%) train employees 1-2 hours weekly, predominantly via shoulder-to-shoulder methods (40%). Sustainability efforts are noted by 68%, with 39% implementing food waste tracking.

📍 Restaurant365's survey of 3,700 QSR and dining locations in 2024 found 80% experiencing increased labor costs, with 64% seeing a 1-5% rise. Food costs increased for 80%, with 51% noting 1-5% and 40% at 6-14%. Sales top the list of concerns for 38%, while 49% reported sales growth and 34% a drop. Investment priorities include sales and marketing technologies (39%), staff enhancements (37%), and expansion of catering operations (37%). Additionally, 68% are implementing sustainability practices, such as food waste tracking (39%).

🍴 Restaurant365's industry survey, representing nearly 3,700 dining locations, reveals 2024's top challenges: labor (80% reported cost increases, 64% at 1-5%) and food costs (80% saw increases, 51% at 1-5%, 40% at 6-14%). Sales are a major concern (38%), yet 49% of leaders reported increased sales. Investments focus on back-of-house tech, sales/marketing tech (39%), and staff enhancements (37%). Sustainability practices are adopted by 68%, with 39% on food waste tracking.