December 2025
Celebrating Excellence at Our Holiday Party
Last week, the DMA team gathered at a swanky speakeasy club in downtown Chicago for our annual holiday celebration. Dressed to the nines, colleagues enjoyed an evening of laughter, camaraderie, and well-deserved recognition.
The highlight of the night was honoring our outstanding team members with this year’s awards.
Impact Award – Noah Beck
The Impact Award celebrates contributions that drive meaningful improvement, innovation, and positive change. Noah Beck’s work with our network optimization tool has already proven to be a significant value-add for customers and distributors alike. His commitment to delivering results has enhanced our team’s performance and made a lasting difference.
Innovation Award – Ryan High
Innovation fuels progress, and Ryan High has led the way with forward-thinking solutions that strengthen DMA. From leveraging AI to simplify rebate processing to automating service fee calculations and enhancing dashboards, Ryan’s creativity and passion for technology have transformed our processes and efficiency.
Excellence Award – Alyssa Cullen
The Excellence Award sets an exceptionally high bar, reserved for those whose performance rises far above expectations. Alyssa Cullen has impressed us all with her initiative and instinct to recognize what’s needed before anyone else sees it – and leaning in to take action without being asked. That she has earned this recognition in less than a year with DMA underscores her remarkable impact.
Collaboration Award – Sean Maude
Collaboration is at the heart of our success, and this award honors those who consistently foster teamwork and build strong relationships. Sean Maude has exemplified this spirit, helping others, solving complex problems, and striving to deliver shared outcomes. His example inspires us all.
Raving Fans – Dyan Dagon (not pictured)
This award honors those who deliver exceptional experiences that inspire loyalty. Dyan Dagon is celebrated as a great communicator, project manager, and customer advocate. While many internal kudos could be shared, one statement from a major customer captures it best: “I couldn’t do my job without her.”
Rookie of the Year – Ryan Raines
New this year, the Rookie of the Year award recognizes immediate impact. In a short time, Ryan Raines has entrenched himself with customers, immersed himself in our processes, and driven efficiency improvements – quickly proving to be a valuable member of the team.
Associate of the Year – Erika Center
This award honors an individual whose dedication and commitment go above and beyond. Erika Center’s positive attitude and hard work have earned her five Show the Love nominations and two wins this year. Behind the scenes, she manages complex contracts that build trust and long-term relationships.
Please join us in congratulating all of our award winners! Their achievements embody the values that drive DMA forward, and we couldn’t be prouder to recognize their contributions.
Solo Dining, Breakfast Boom: New Restaurant Trends Revealed
In a few noteworthy ways, dining took a new form in 2025, as noted by Toast’s latest Restaurant Trends Report. The way people enjoy going out to eat is shifting in these key respects: it’s more common to seat at a table for one, Tuesday is becoming a popular night out, and breakfast and early-bird dining have also spiked.
Here’s a deeper dive into some of the most interesting trends noted in Toast’s analysis.
A Surge in Solo Dining
Consumers have become increasingly comfortable dining by themselves, as reservations for one saw a 22% spike compared to the same quarter last year. It’s important to note that, even with that significant uptick, single diners still only account for less than 1% of total booked reservations.
When it comes to dining alone, Rene Mondy, a licensed therapist at Dear John The Box, LLC, had some insight to share. Mondy’s employer has a Solo Dining Directory that tracks dining trends.
“Women are being more intentional about planning pauses in their day, and using a meal alone as time to reset,” Mondy told The Food Institute. “They’re also using solo dining as opportunities to venture out and make more informed decisions about destinations for future groups or romantic dates. What once seemed too high-end to try alone, is no longer seen as off-limits.”
Mondy said her business has seen restaurants leaning into the solo dining culture by carrying merchandise that celebrates the experience, which signals that solo diners aren’t an afterthought – they’re a demographic with spending power and brand loyalty.
Weekday reservations are also rising. Although weekends are still by and large the most popular time to dine out, Tuesday and Thursday reservations saw a notable year-over-year increase, with Tuesday leading at 15% over 2024 and Thursday with 12%. Weekends also saw growth, with Sunday up 9% and Saturday up 7%.
The Breakfast Club
It seems more people are interested in enjoying what many perceive to be the most important meal of the day. The 9 a.m. breakfast slot saw a 19% year-over-year jump in reservations and 10 a.m. followed, with 15% increase.
Brandon Dorsky, co-owner and consultant of Bagel Lords, LLC d/b/a Yeastie Boys, said that more diners are choosing to go on breakfast dates as a response to inflation and lifestyle squeezes.
“In addition to breakfast dates being in the zeitgeist, breakfasts are typically cheaper than dinners,” Dorsky said.
Early Bird Gets the Worm
Tied for the second largest reservation boom with 10 a.m. was the 4 p.m. “early bird’” time slot. These bookings, although growing in popularity, still only account for 4% of total reservations. The time slot of 6 p.m. is still the most popular hour, with 30% of all reservations, followed by 7 p.m. (19%) and 5 p.m. (18%).
“Early-bird dining allows diners to take advantage of cheaper pricing options, and as tariffs and inflation cause corresponding lifestyle creep impacts, early-bird and happy hour dining is a way to have the ‘dining out’ experience on a tighter budget,” Dorsky said. Food Institute Focus
Industry News
Restaurants Leverage Branded Merch to Generate Income Ahead of the Holidays
New data from Square shows that bars, breweries, and restaurants have been increasingly cashing in on branded merchandise to capitalize on the holiday shopping season and generate additional revenue.
As of Q3 2025, 56.5% of breweries, 22.9% of cafés, and 17% of bars using Square’s payment software are offering merch like T-shirts, hoodies, and hats.
“Resilient restaurant operators are smartly looking beyond traditional revenue streams, and branded merchandise offers an opportunity with typically higher margins than foodservice – and with marketing built-in,” said Ming-Tai Huh, head of food and beverage at Square.
As for which items are the most popular with customers, T-shirts are the most purchased (58.2%), followed by hats (22.8%), hoodies (11.5%), and totes (7.5%).
So, which foodservice establishments stand to benefit the most from branded merch?
“I believe merchandise makes sense for edgy, cool restaurants, cafes, breweries, and coffeehouses. It also makes sense if the business is located in a tourism destination,” said Deborah Smith, the owner of Foxtrot Media, LLC. “I live at the Jersey Shore, and every seafood restaurant has its line of T-shirts, totes, and more. Even cookbooks. It’s essential to consider merchandising potential when designing your brand.”
“On the flip side, I have a steakhouse client that is selling novelty Christmas glasses as part of their Christmas pop-up this year. No branding involved, just a fun souvenir from the experience. One of my clients also partnered with a local brewery to create a special edition beer, which they sell in six-packs at the restaurant,” Smith told FI, noting that gift cards are another common way that foodservice establishments generate additional revenue around the holidays.
The Food Institute spoke with various foodservice professionals who shared advice on how to make branded merchandise work in your favor.
How to Get the Most Out of Branded Merch
“You should see the merchandise as not a side hustle, but a tool for brand engagement. When customers leave with a T-shirt from a restaurant, they actually bring a piece of the experience that meant something to them,” said Milos Eric, co-founder and general manager at OysterLink.
“Merchandise also works only when it is in alignment with your staff values. If they wouldn’t wear it, it won’t sell. It can develop pride and connection to the brand or it can impose pressure, especially when sales expectations compete with stress from workload or core responsibilities. When done well, merchandise will generate revenue and raise morale,” Milos told FI.
In addition to ensuring your branded merch aligns with your staff’s goals and values, Steve Morris, founder and CEO at NEWMEDIA.COM, also recommends offering incentives for selling it, which can increase their buy-in:
“Staff incentives can launch merchandise attachment rates into the stratosphere. Another interesting phenomenon we’ve noticed in our best restaurant clients is how much the attachment rates increase when a small corresponding incentive is added for the staff.”
“When a restaurant gives as little as $2 per server on merchandise add-ons, we see attachment rates jump 40%,” Morris said. “And it only works if the server is empowered to insert the add on seamlessly into conversation: ‘Do you want to take home some of our chili oil?’ ‘Would you like to order tonight’s cocktail glass as well, so you can make the drinks at home?’
“What works disproportionately well, if the staff already uses the merchandise, is that the server-driven add-on can happen at the table, not just at checkout,” Morris noted. Food Institute Focus
Store News:
Chipotle Mexican Grill announced the opening of its 4,000th restaurant in Manhattan, Kan., AKA the "Little Apple." To commemorate this achievement, Chipotle's executive leadership team and restaurant leaders will ring the Opening Bell at the N.Y. Stock Exchange in the "Big Apple" today. Full Story
Hundreds of Starbucks’ baristas walked off the job in 34 cities on Dec. 11, escalating a month-long strike as their union pushes the company for a first-ever labor contract. Starbucks Workers United said an additional 3,800 baristas have joined the nationwide strike that has spread to over 180 stores across 130 cities, reported MSN. Full Story
Fast-casual pizza brand Pieology filed for Ch. 11 bankruptcy protections, according to court filings. The chain had 130 stores in 2022, which had decreased to 45 by the time of the filing, reported Restaurant Dive. Full Story
Yum! Brands launched its first-ever trends report in partnership with its internal agency, Collider Lab. The report is based on proprietary insights pulled from 62,000+ restaurants across 155+ countries and territories, with several themes emerging, including shifts toward solo dining and personalization, reported NRN. Full Story
McDonald’s is updating its franchising standards related to value perception.Andrew Gregory, SVP of global franchising, said that enhancing the brand’s standards would create greater clarity across its system, ensuring each restaurant provides “consistent, reliable value across the full customer experience,” reportedRestaurant Dive.Full Story
Introducing a fresh innovation: Tork Constant Air Freshener
This holiday season, welcome guests with the gift of freshness using the new Tork Constant Air Freshener. Designed with innovative distribution technology, it delivers continuous, evenly dispersed fragrance that eliminate odors—no more “spray and fade” effects. With adjustable intensity settings (30, 60, or 90 days) and three carefully selected scents including Odor Neutralizer, Blossom and Breeze, it creates a consistently pleasant atmosphere in any restroom. The propellant-free system is easy to refill and maintain, with flexible placement options that simplify cleaning routines. Whether you're preparing for holiday traffic or just spreading seasonal cheer, Tork helps ensure your space smells as inviting as it looks! More information from Tork
Store News (Continued):
QDOBA Mexican Eats has signed new development agreements with several leading multi-brand operators, which total nearly 90 new restaurants across the eastern U.S. With these signings, QDOBA now has 650+ development commitments in its pipeline. Full Story
In-N-Out is entering the Tenn. market with three new locations. Each restaurant will feature a drive-thru lane, indoor seating for 74 diners, and a covered patio with 30 additional seats. Full Story
Mexico-based restaurant operator Alsea has signed a development agreement with Raising Cane's to open eateries within the nation. Alsea said it plans to begin operations in H2 of 2026 and explore additional expansion opportunities in Mexico, reported Reuters via U.S. News & World Report. Full Story
Jollibee is kicking off its next era of U.S. growth with a new franchise model built to scale. The global fried-chicken brand is leveraging its decades of U.S. operating experience and strong unit economics to attract multi-unit franchise partners, reported QSR. Full Story
KFC is expanding Saucy, its chicken tenders concept, roughly one year after opening its first unit. The brand will open three new locations in the Orlando area by mid-Jan., reported Restaurant Dive. Full Story
Executives on the Move:
Marco's Pizza has appointed Steve Kennedy as CMO and Bill Schaffler as CFO. Through these leadership additions, the pizza chain aims to reinforce its commitment to disciplined financial leadership and innovative, insight-driven marketing as it continues to grow domestically and internationally. Full Story
CEO Brian Niccol sees Starbucks’ focus on the on-premise consumer experience and premium branding as key to promoting its off-premise business, rather than compete with it. While speaking at The Wall Street Journal CEO Council Summit, Niccol said about 60% of Starbucks’ transactions include an in-store element, split roughly evenly between in-person orders and mobile-order-and-pay, reported Restaurant Dive. Full Story
Riko’s Pizza has appointed industry veteran Carl Bachmann as CEO. Bachmann succeeds the company's founder and long-time CEO, Rico Imbrogno, who will transition to the newly established role of executive chairman. Full Story
GoTo Foods has named Omer Gajial its new CEO. GoTo Foods is the parent company of several franchised brands, including Cinnabon, Auntie Anne’s, Jamba, and more, reported Restaurant Business. Full Story
Enjoy Up to 50% Savings on Your Favorite Cleaning Essentials from P&G
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Supply Chain News
What Will Be the Biggest Animal Protein of 2026?
Over the past few years, chicken has emerged as the protein of choice among U.S. consumers thanks to its versatility: a grilled chicken breast can meet health-focused needs just as easily as fried chicken satisfies shoppers looking for comfort food.
But will chicken remain the top animal protein for U.S. consumers in 2026? Let’s examine the key factors at play.
Animal Protein Availability in 2026
According to USDA projections, chicken is likely to remain the dominant animal protein in the U.S. – at least in terms of per capita availability. The agency expects chicken availability to reach 102.8 pounds per person in 2026, while per capita beef availability is projected to decline to 56.9 pounds.
Pork availability could rise to 50.9 pounds per person in 2026, up slightly from 49.9 pounds in 2024. Turkey availability is projected to fall to 13.6 pounds per person in 2026.
Meanwhile, per-capita availability of table eggs is expected to jump to 22.9 dozen per person in 2026, up from the projected 21.5 dozen in 2025.
According to the National Oceanic and Atmospheric Administration, per capita availability of seafood was 19.7 lbs. per person in 2022, the most recent data available.
It’s worth noting that African swine fever (recently detected in Spain) and the ongoing threat of highly pathogenic avian influenza could disrupt production, trade flows, and pricing across animal proteins in 2026.
Chicken and Beef Lead Key Supermarket Sales Metrics
At retail, fresh chicken purchases were up 4% year-over-year in volume in October, compared to a 2% increase for fresh beef, according to Anne-Marie Roerink of 210 Analytics.
Citing Circana data, Roerink noted that turkey (+1.7%) also posted a volume increase. However, fresh lamb (-17.8%), fresh pork (-1.2%), and veal (-4.6%) all saw volume declines.
On a dollar basis, fresh beef outperformed fresh chicken; fresh beef sales rose 10.7% year-over-year to $4.3 billion, compared to a 7.1% increase for fresh chicken to $2 billion.
Chicken Likely to Remain Popular at Foodservice
On the foodservice side, chicken is likely to remain popular, as it can meet consumer needs for value, health, and flexibility.
With consumers continuing to prioritize value, chicken tends to benefit because it supports a wide range of price points, applications, and cuisines, including snacks wraps, bowls, sandwiches, tenders, and salads.
Additionally, it does so without forcing operators into premium pricing. Circana’s 2025-26 outlook emphasizes slow growth and shifting priorities tied to consumer value-seeking behaviors – an environment that generally favors lower-cost, highly adaptable proteins like chicken.
Beans and Legumes Could Have a Moment, Too
While chicken seems likely to continue its dominance, protein growth isn’t limited to animal products. Beans and legumes check multiple consumer boxes: high protein, high fiber, lower cost, and “natural” positioning – all attributes that can resonate across health, value, and ingredient-conscious shoppers.
In 2025, Grubhub reported a 135% increase in grocery-store bean and legume orders, totaling more than 1.5 tons delivered nationwide. The platform also pointed to strong momentum for dense bean salads, especially among consumers focused on health and wellness and gut health. Los Angeles led the nation in bean orders
The Verdict: Chicken Keeps Its Crown
Don’t count chicken out: most indicators suggest it will remain the most popular animal protein in 2026.
That said, rising consumer interest in protein overall could lift multiple categories – especially eggs and pork – depending on pricing, supply conditions, and animal-disease impacts. Food Institute Focus
Economic Pulse
November Same-Store Sales Flat
Same-store sales were flat a 0.0% in November year-over-year as customer traffic declined 2.9% for the period, according to Black Box Intelligence. Since July, each month has delivered softer same-store sales and traffic than the one before.
"With consumer sentiment hitting near-record lows in November—driven by rising inflation and unemployment—a pullback in spending was expected. Tougher year-over-year comparisons are also a factor, as Q4 2024 was the strongest quarter of last year," read the report. Full Story
