Restaurants continue to adjust post-pandemic operations

THE PAST THREE years represented a challenging time for the restaurant industry. Big chains and mom-andpop operations alike had to adjust to lockdowns, contactless delivery, labor shortages, and supply chain challenges. For many food service businesses the mantra of those difficult times became “evolve or die.”

Even though a sense of normalcy has seeped back into everyday life, the forces that the pandemic unleashed continue to impact the industry, as illustrated in the actions two major chains have taken over the past several weeks.

Chicago-based McDonald’s Corp., the nation’s largest burger chain, earlier this year announced an initiative it’s calling Accelerating the Organization, an initiative the company’s leadership describes as an effort to make the company more efficient. The centerpiece of the initiative was a series of corporate staff layoffs, which were completed last week.

The layoffs came despite strong sales and earning

Wine

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• 2020 Bibacchus Les Terrasses Du Rhone Diolinor Grape: Diolinor Region: Valais, Switzerland

Tasting notes: Diolinor is another obscure Swiss red wine grape grown exclusively in Switzerland’s Valais region, according to “Wine Grapes.” And like humagne, diolinor grapes account for less than 1% of wine grapes grown in Switzerland. This dark-colored red wine has an intense, bright flavor, rich with hints of cherry, blackberry and dark chocolate. A distinct, delicious wine.

• 2020 Bibacchus Les Terrasses Du Rhone Cornalin

Grape: Cornalin

Region: Valais, Switzerland numbers over the last several years; McDonald’s leadership is clearly committed to becoming “leaner” through support staff downsizing. Since 2017 the chain has reduced its corporate headcount by about 80,000, cuts achieved by selling company-owned stores to franchisees as well as shedding headquarters staff. This month’s round of layoffs will further increase the number of employees shed.

Glendale, California-based IHOP has reacted to lingering pandemic-induced challenges by rolling out what it is calling “the largest menu evolution in its 65-plus-year history.” Available nationwide the menu reset is focused on the chain’s core items as part of an effort to make in-store operations more efficient. The rework means a shift away the from frequent multi-item limited-time offerings that had long been a part of IHOP’s menu strategy. The headline news in this menu reset is the reintroduction of Eggs Benedict, which are being offered in four versions: a Classic, a Spicy Poblano topped with hot peppers and shredded beef, a Pesto Veggie variation, and a version made with bacon and a Bourbon bacon jam. IHOP’s steakburger sandwiches have been reformulated and upgraded, while Fresh Berry Salad and Chopped Chicken salads represent new longterm menu additions. The sweet and savory crepes the chain began promoting earlier this year have also been afforded “permanent” status.

Even with the new items debuting as a part of this rework, IHOP’s menu remains about 15% smaller than it was pre-pandemic. The menu rework also reflects a shift in focus toward takeout and delivery, with many of the new items having been deliberately made more “portable” in nature.

IHOP’s leadership says it plans to invest in technology and training going forward to maintain this menu “evolution.”

Side Dishes

• Hanna Devine’s Restaurant in Ware is partnering with Greenfield-based Comical Mystery Tour to present a dinner-theater mystery evening on April 17. The event will start at 6:30 p.m. with dinner; the menu leads off with a starter of sausage & kale soup. Three main course options are offered; they include shrimp over roasted garlic risotto, seared chicken, or beef stroganoff. Dessert is to be triple chocolate mousse. The dramatic production, a library-themed murder mystery entitled “Luck of the Irissssssshhh,” provides opportunities for the audience to get involved in the sleuthing. More information on the evening can be had by calling 413-277-0707.

• Springfield’s hometown

Tasting notes: My favorite Swiss wine of the tasting, I absolutely adored the rich, dense, flinty flavors in this intense, dry red wine. Cornalin grapes only account for 1% of wines made in Switzerland and they’re only found in the Valais region. However, you can also find a very small amount (2.5 acres) of cornalin vineyards in northern Italy. I liked this wine so much, I went back and bought a second bottle. Based on this wine, cornalin grape wines have a long, earthy, elegant finish reminiscent of red wines from France’s Bordeaux and Rhone regions. I really wish more winemakers would experiment and make wines with unique, distinct grapes like cornalin.

• Swiss Red Wine (Suisse Wein Welt)

Grape: Unknown Region: Switzerland

Tasting notes: This wine in a bright red bottle with the distinct Swiss white cross on it clearly seems made for tourists. That’s probably why I found it in the Duty Free shop in the Zurich airport. But don’t let the kitschy bottle or lack of information about grapes, vintage or where the wine was made fool you. Once I opened this non-vintage red wine, I was pleasantly surprised by its bright, refreshing flavors. Like the Swiss pinot noir recommended above, this wine has a gamay-like finish similar to a young Beaujolais wine from France. No wonder Switzerland doesn’t export most of its wine. It’s so delicious, they keep it all for themselves. Cheers!

Wine Press by Ken Ross appears on Masslive.com every Monday and in The Republican’s Weekend section every Thursday.

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