Linchi Kwok, Ph.D.

I rented a pure electronic vehicle (PEV) or battery electric vehicle (BEV) for a road trip to Palm Springs in January. That was the first time I took a trip with an EV, and I discovered that a PEV was only good for short or daily commutes. I will need a hybrid EV or a gas-powered car for longer road trips.        My not-as-pleasant EV experience in Palm Springs     Before this road trip, I assumed that EV chargers would be “everywhere” in California because California is the pioneer in banning the sales of new gas-powered vehicles. As a result, I did not “bother” to check how many EV chargers the area or my hotel has, even though I knew Palm Springs has many independently owned boutique hotels that do not need to follow any brand standards --- Today, having EV chargers onsite is still not yet an industry standard, although they are more commonly seen in chain hotels or restaurants.   I regretted renting an EV as soon as I arrived at the hotel because it had no EV charging stations. I d

The gross profit margin for a cup of coffee or tea can reach 95% or more for restaurants. Who doesn’t want to sell more drinks? Let’s check out the latest coffee and tea trends to ensure we stay on top.   What’s hot in coffee?     According to the   National Coffee Data Trends Report , in the fall of 2023 , 63% of U.S. consumers (65% in the Midwest) drank coffee within a day before they took the survey. Americans’ favorite espresso-based drinks include:    Lattes                  18% Espresso             16% Cappuccino         15% Americano           11% Mocha                  9% Macchiato            8% Flat white             5% Vanilla is the top flavor among the 30% of coffee drinkers who drank a flavored coffee within the past week when they responded to the survey. The top preparation methods include:   Drip coffee makers        40% Single-cup brewers       27% Cold brewing                 16% Espresso machines       11%   In-office coffee had increased from a low of 26% in 2021 to

A new wave of industrial revolution is here --- AI (artificial intelligence) will change everything we do. Undoubtedly, AI can improve restaurant operations.     Menu Engineering and Quality Control    AI can provide insights into a restaurant’s menu offerings and pricing strategies based on consumer data and market trends. Restaurant owners can adjust the recipes/menu and price accordingly.     AI can help restaurants monitor food temperature, cleanliness, and safety procedures, ensuring they comply with health and safety regulations. For example, AI can remind a sushi chef to replace a sushi plate that has been “sitting” on the conveyor belt for too long with a more popular item.     Consumer Experience   AI can help restaurants create location-based, personalized marketing campaigns to reach specific and targeted customers at the right time. Then, AI-empowered chatbots, reservation, and table management systems can help restaurants answer customer inquiries, manage reservations, and

Skift Research releases the State of Travel 2023   report. It shows the current state of the industry and points out the key consumer trends, among others. Drawing from those insights, we can identify new opportunities for the foodservice industry.   Has the industry fully recovered yet?   The global travel and tourism industry makes a strong comeback, surpassing the 2019 level in April 2023. Domestic travel fuels the recovery, while international travel is picking up. People begin showing interest in urban centers again.     Meanwhile, travelers have not fully “moved out” of the pandemic travel mode yet. Many still demand flexibility, keep a shorter booking window, and want to purchase travel insurance. High inflation pushes people to choose less expensive options.     Consumer Trends   Remote work may continue, boosting (bleisure) travel.   Coworking creates opportunities for hotels.   People want to spend more on entertainment. Affluent travelers want remarkable experiences (e.g., l

Restaurant curbside pickup evolved from the old-fashioned takeout service and has gained momentum since COVID. Restaurateurs embrace the concept, and consumers want it. Curbside pickup will remain an essential restaurant distribution method even after the pandemic. Do off-premises restaurant services add a burden to the environment? The surge of restaurant off-premises services (curbside pickup, takeout, or delivery) could harm the environment because many retailers use food containers and packages made of plastic for one-time usage. Research shows that our world populations produce 130 million tons of single-use plastic a year (including more than food packages here), but in the U.S., only 8% of all plastic products get recycled. Some restaurants have begun using more sustainable materials in food packaging (e.g., disposable containers). Their efforts deserve a round of applause! Nevertheless, it is unclear if their good deeds can also bring them monetary rewards. For example, can gr

In the old times, Americans typically tip 15 – 20% of the pre-tax bill in sit-down restaurants with wait staff. For hotel room service, tipping 10% is expected if gratuity is already included; otherwise, 20% or more should be added.   When tipping means more than gratitude   In California, tips do not count toward servers’ minimum wages. Accordingly, servers will earn the state’s or city’s minimum wage, plus tips. In some other states, servers make as little as   $2 - $3 an hour   because employers can count tips as part of their minimum wage. Still, tips have become an essential source of income for many service workers.   How have Americans changed their tipping habits since COVID?     Some consumers might appreciate the foodservice workers more during the pandemic for the extra work they performed.  Studies   showed that consumers tipped more to a pizza delivery driver and for many transactions at quick- and full-service restaurants, although tips for face-to-face transactions at fu