My Goodness, Guinness is everywhere

We're talking the perfect pour of Guinness and the industry's hiring comeback. But first: Are French Laundry and Per Se still worth the cost? The New York Times' interim restaurant critic has thoughts. 

On the menu:
💠 Inside Lola's, Suzanne Cupps' newish spot in NYC
💠 There's a matcha shortage — is TikTok to blame?
💠 What it took to create the perfect plate for The Grill
💠 What's up with raw milk?

What we’re watching: CBS News profiled chef Suzanne Cupps and toured her Filipino- and Southern-inspired restaurant Lola’s, which opened in New York City in April. 

What we’re following: There's a matcha shortage, which some are blaming on TikTok influencers. 

What’s on our radar: The latest restaurant data from Black Box Intelligence reveals a slew of negative numbers for the industry and one bright spot — off-premises. 

Restaurant trend we love: The detail-obsessed operator. In a recent interview, Mario Carbone, the chef and founder of Major Food Group, described the effort that went into creating the china plates for NYC's The Grill, with designs inspired by John F. Kennedy’s White House.

Plus: Restaurant tech investments continue with Fresho, a fresh food order management platform, landing $17 million in Series B funding.

Restaurant hiring returned in November 

Restaurants added 28,900 positions in November, according to the U.S. Bureau of Labor Statistics. That's a remarkable increase compared to October when only 3,700 jobs were added to the food and beverage sector. The hiring slowdown in October was, at least in part, due to the hurricanes in the Southeast and the strike by dockworkers at several ports.  

Restaurant365 co-founder and chief executive officer Tony Smith says the BLS report is indicative of strong expectations for 2025 and “highlights a measured approach to hiring as businesses strategically prepare for growth in the new year." (Nation's Restaurant News) 

Why Guinness is having a moment

Thanks to a viral drinking challenge, an Irish pop cultural renaissance, and pent-up pandemic demand, Guinness beer is being poured at unexpected places like diners and Mexican restaurants. While Guinness sells its beer in stores, part of the beverage's appeal is that perfect frothy pint, which comes straight from the tap and takes some patience. "We take it very seriously," says Fergus Carey, an owner of Fergie’s Pub in Philadelphia. "Guinness is our signature dish."

How can you leverage the stout beers' popularity? Consider adding a  Black Velvet or Guinness Espresso Martini to your menu. (The New York Times) 

6%

Increase in North American Guinness sales this year (Guinness)

💠 A raw milk primer for restaurant owners

💠 VinePair’s annual spirits ranking

💠 Why the restaurant industry lags in tech

"Having the best product, it’s all about others’ perceptions. And telling a great story can shape that perception."

-Michael Jacober, cofounder Jacobs Franchise Partners and founder and CEO at Blanket, a restaurant management platform
(🎧 The Meez Podcast)

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