Meet Your Fall Conference MCs: Jamie & Jon
Fall Conference is almost here, and we’re excited to have Jamie Thielman and Jon Burchett taking the stage as this year’s MCs!
Jamie has been with DMA for 11 years and in the foodservice industry for 21, while Jon has spent four years with DMA and 35 years in the industry. For Jamie, the best part of the business is the relationships and working together to solve problems. Jon shares that love of the people in the industry and appreciates that, even after 35 years, there’s always something new to learn.
Outside of work, Jamie enjoys escaping to a cabin in northern Wisconsin for time on the water and ATV trails, while Jon has spent more than 30 years performing in bands, including 25 years playing Nashville bars.
When it comes to Fall Conference, they’re both most excited about the same thing: bringing DMA’s customers, distributor members, partners, and team together. Jamie is looking forward to sharing the progress happening across DMA and strengthening relationships, while Jon says the event has always felt a little like a “family reunion.”
We can’t wait to have them leading the way in St. Petersburg!
Building Momentum Through a Changing Foodservice Landscape
As 2026 heads into its final stretch, the foodservice industry continues to navigate changing consumer expectations, rising operating costs, evolving regulations, and new opportunities for growth. October’s stories highlight how operators and distributors are responding with a continued focus on value, efficiency, supply chain resilience, and smart growth.
From shifting consumer priorities and economic pressures to allergen regulations, supply chain strategies, and emerging market opportunities, this month’s stories offer a look at the trends shaping foodservice today and what they could mean heading into 2027.
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Market of the Month
Market of the Month - Yuba City, CA
Yuba City is a growing Northern California foodservice market with 461 foodservice locations and approximately $459 million in 2025 sales. Sales are projected to reach $500.1 million in 2026, an 8.9% increase, ranking Yuba City as the 275th-largest U.S. foodservice market.
Limited-service restaurants lead the market, with sales forecast to reach $261.9 million in 2026. Independents account for 67.6% of restaurant locations, and the market over-indexes in Mexican, frozen dessert, burger and pizza concepts
Demographics & Market Dynamics Driving Growth
Yuba City’s market population totals approximately 184,000 residents, with a notably diverse consumer base. Hispanic/Latino consumers represent 32.5% of the population and index at 167, while the Asian population represents 13.5% and indexes at 225 compared with national averages. Additionally, 25.4% of the market population is under age 18, supporting opportunities for family-oriented, value-focused and convenience-driven foodservice concepts.
Key market insights:
Population: ~184K residents (2023)
461 foodservice locations serving the market
Generated $459 million in foodservice sales in 2025, with projected growth of 8.9% in 2026 to $500.1 million
Independents account for 67.6% of restaurant locations, while chains represent 32.4%
Strong concentration of Mexican (Index 176), frozen dessert (Index 130), burger (Index 122), and pizza restaurants (Index 117) relative to national averages
Retail foodservice (Index 167) and noncommercial foodservice (Index 145) significantly over-index compared with national averages
Limited-service restaurants are forecast to generate $261.9 million in 2026 sales, up 9.3% and representing the market’s largest foodservice segment
These factors position Yuba City as a high-growth regional market with opportunities across limited-service, independent and noncommercial foodservice. For distributors, the market’s strong projected sales growth, large independent restaurant base and above-average concentration of Mexican concepts create opportunities for tailored product assortments and customer solutions that reflect local demand.
Learn more about [Technomic Ignite Company Industry Market Size Data]
Industry News
Restaurant Sales Extend Their Growth Streak
Restaurant spending continued to move higher in September, giving the industry additional momentum heading into the final quarter of 2026. The National Restaurant Association reported that eating and drinking places recorded $92.9 billion in seasonally adjusted sales, up $1 billion from August and marking the eighth consecutive month of sales growth.
Importantly, nominal restaurant sales growth also outpaced menu-price increases. Inflation-adjusted restaurant sales rose 3.4% from September 2025, representing the strongest 12-month real sales gain in nearly four years.
Key takeaways:
Restaurant sales reached $92.9 billion in September.
Sales increased for the eighth consecutive month.
Total sales were 7.0% above year-ago levels.
Inflation-adjusted restaurant sales increased 3.4% year over year.
Growth continued despite higher gasoline prices and softer consumer sentiment.
For distributors and suppliers, sustained restaurant spending is an encouraging signal as operators head into year-end planning, although continued cost pressures make value, operational efficiency and menu profitability important priorities.
[National Restaurant Association]
Consumer Value and Pricing Remain Front and Center for Foodservice
The International Foodservice Distributors Association (IFDA) and Technomic released their latest quarterly foodservice brief on October 22, focusing on consumer perceptions of value and restaurant pricing in 2026.
As consumers become increasingly price-conscious, operators are balancing affordability with continued pressure from food, labor, transportation and other operating costs. How consumers define value is continuing to influence menu development, promotions and purchasing strategies across the foodservice industry.
Key takeaways:
Consumer perceptions of value continue to play an important role in restaurant purchasing decisions.
Value extends beyond price to include factors such as food quality, portion size and the overall experience.
Operators must balance customers' expectations for affordability with persistent operating-cost pressures.
Distributors have an opportunity to help operators identify cost-effective products and menu solutions that support both value and profitability.
Understanding shifting consumer expectations can help operators make more strategic menu, promotion and purchasing decisions.
For distributors and operators, the findings reinforce that competing on value does not necessarily mean competing on price alone. Strong product selection, menu strategy and purchasing decisions can help operators deliver the combination of quality, experience and affordability consumers are looking for.
Store News
Raising Cane's Opens Seven Restaurants in October
Raising Cane's announced seven October openings, including its first restaurants in Wausau, Wisconsin; Springfield, Oregon; and Macon, Georgia, along with additional locations in California, Michigan and Idaho. Full Story
Dave's Hot Chicken Reaches 500 Restaurants
Dave's Hot Chicken reached its 500th restaurant with an October 8 opening in Phoenix. The fast-growing chain added roughly 100 restaurants after reaching its 400-unit milestone earlier in 2026. Full Story
Chicken Salad Chick Targets Northeast Expansion
Chicken Salad Chick is accelerating Northeast growth through development agreements in New York, Pennsylvania and West Virginia. With 345 restaurants and more than 300 additional units in its development pipeline, the company is positioning the region as an important next stage of growth. Full Story
Tropical Smoothie Cafe Signs 40-Unit Northeast Deal
Tropical Smoothie Cafe signed a 40-unit franchise agreement covering portions of New York and Connecticut, including Albany, Westchester County, the Bronx and Western Connecticut. The brand has more than 1,750 cafes and expects to reach 1,800 locations by the end of 2026. Full Story
Store News (Continued)
Taco Bell Grows Live Más Café
Taco Bell is expanding Live Más Café into additional markets as the beverage-focused concept moves beyond its initial test phase. Full Story
Checkers & Rally's Expands in Nevada
Checkers & Rally's announced its newest North Las Vegas location, the fourth developed through a multi-unit agreement with LV Foodservice Concepts. Full Story
Mike's Red Tacos Signs 36-Unit Florida Agreement
Mike's Red Tacos signed a 36-unit development deal with Built Different Brands covering greater Tampa and Orlando as well as Florida's East Coast. The first restaurant under the agreement is planned for 2027. Full Story
Marco's Pizza Opens Operations Center of Excellence
Marco's Pizza opened a roughly 14,030-square-foot Operations Center of Excellence in Orlando featuring corporate workspace and a training kitchen replicating a Marco's restaurant. The center will support franchise training and system growth as Marco's targets more than 80 new restaurant openings in 2026. Full Story
Executives on the Move
Leadership changes across major brands continue to reflect where the industry is investing for the future:
Hardee's appointed Alisa Gmelich President, bringing leadership experience from Sprouts Farmers Market, Auntie Anne's, IHOP, McDonald's and Burger King. She will focus on growth, guest experience, franchisee alignment and the company's Burger Revolution platform. Full Story
Sweetgreen appointed Lauren Crowley Chief People Officer, effective October 26. Crowley brings more than 20 years of experience with brands including Expedia Group, Starbucks, Whole Foods Market and Dell. Full Story
Red Lobster named Andy Pitts Chief Marketing Officer, where he will lead marketing and brand strategy, and promoted Jon Tryzbiak to Chief Information Officer to lead technology modernization, data, analytics and restaurant systems. Full Story
Portillo’s announced that Jill Waite, its Chief People Officer since 2019, will depart the company effective November 1 as the national fast-casual chain continues a broader leadership transition. Full Story
Cafe Rio appointed Adam Klaers Chief Operating Officer and promoted Julie Boyster to Chief Brand Officer, strengthening its leadership around operations, training, brand strategy, digital and technology. Full Story
Pollo Campero appointed Julio Sánchez CEO of its U.S. business, bringing more than 25 years of restaurant operations, franchising and development experience as the brand works toward 250 U.S. restaurants. Full Story
Arby’s named Jenna Bromberg Chief Marketing Officer. The former Papa Johns CMO will lead the brand’s marketing strategy with a focus on strengthening the brand while driving sales growth. Full Story
Hangry Joe’s Hot Chicken & Wings named Brandon Wilhelm CEO as the fast-growing chicken concept continues its expansion. Full Story
Supply Chain News
Cold Chain Capacity and Flexibility Become Bigger Supply Chain Priorities
Food and beverage supply chains are under pressure to become more flexible as demand, trade policy and logistics conditions continue to shift. An October 26 report examining a survey of 1,000 North American food and beverage supply chain decision-makers found that 72% experienced increased product demand over the previous year, while 66% said their supply chains only sometimes kept pace or struggled to do so.
Cold storage flexibility emerged as a particular concern. Nearly half of respondents, 47%, identified flexible storage capacity as their greatest need from cold-storage partners, while 72% said their logistics providers didn't meet all of their needs in 2025. Technology is also playing a growing role, with three in five respondents reporting a positive supply-chain impact from investments in data and artificial intelligence.
Key takeaways:
72% of food and beverage supply chain leaders reported increased product demand.
66% said their supply chains sometimes struggled or failed to keep pace with demand.
47% identified flexible cold-storage capacity as their greatest need from cold-storage partners.
72% said their logistics providers did not meet all of their needs in 2025.
Three in five reported positive results from investments in data and AI
For foodservice distributors and suppliers, the findings reinforce the growing importance of flexible capacity, inventory visibility and stronger demand forecasting. Building networks that can quickly respond to changing customer demand could be increasingly important to service levels and supply-chain resilience.
[Fleet Owner]
Supply Chain News (Continued)
Restaurants Look to Delivery Frequency and Route Optimization as Fuel Costs Rise
Higher fuel costs are putting renewed pressure on restaurant supply chains, prompting operators to examine delivery schedules, truck utilization and freight agreements. An October report from Restaurant Dive highlighted delivery frequency, route optimization and scenario planning as potential tools for controlling transportation expenses.
At the end of September, gasoline was $4.47 per gallon, up $1.35 from a year earlier, while diesel reached $6.38 per gallon, an increase of $2.63 year over year. Industry experts noted that reducing delivery frequency where operationally feasible, consolidating freight and reassessing longstanding fuel-surcharge agreements can create potential savings.
Key takeaways:
Higher fuel prices continue to pressure restaurant logistics costs.
Optimizing delivery frequency may reduce transportation expense.
Increased drop sizes and fuller trucks can improve network economics.
Freight consolidation can offer opportunities for smaller shippers.
Operators should review existing fuel-surcharge agreements and routing practices
For distributors and suppliers, the trend reinforces the importance of collaborative forecasting, efficient routing and balancing delivery frequency with order size and restaurant storage capacity.
[Restaurant Dive]
Economic Pulse
Restaurant Sales Rise for the Eighth Consecutive Month
Restaurant spending continued to demonstrate resilience in September. Eating and drinking places generated $92.9 billion in seasonally adjusted sales, rising from $91.9 billion in August and 7.0% from the prior year. Even after adjusting for inflation, sales were 3.4% above September 2025 levels.
At the same time, menu prices increased 3.5% year over year, while higher gasoline prices contributed to broader consumer inflation of 3.7%.
Key takeaways:
Restaurant sales grew for an eighth consecutive month.
September sales reached $92.9 billion.
Real restaurant sales increased 3.4% year over year.
Menu prices increased 3.5% from September 2025.
Higher energy costs remain a source of pressure on consumer budgets.
For distributors and suppliers, the numbers show a restaurant consumer who continues to spend while operators remain under pressure to manage costs and maintain value.
Regulatory Update
New Allergen Disclosure Requirements Take Effect in Virginia, with New York Changes Ahead
Updated Virginia Food Regulations took effect September 10, 2026, requiring food establishments to provide written disclosure of major food allergens present in the foods they serve. The requirement covers the nine major allergens and applies broadly to restaurants and other food establishments across the state.
Operators can provide allergen information directly on menus, through icons or numbers with a legend, in a separate written resource, or through a QR code. New York is also introducing new allergen labeling requirements beginning November 12 for qualifying foods prepared and prepackaged on-site.
Key takeaways:
Virginia's allergen disclosure requirements took effect September 10.
The rules address all nine major food allergens, including sesame.
Operators have multiple options for communicating allergen information to customers.
New York has additional allergen labeling requirements taking effect November 12.
For distributors and operators, the changes reinforce the importance of maintaining accurate ingredient and allergen information as regulations evolve.
FDA Allows Salt Substitutes in Standardized Foods
The FDA issued a final rule on October 9 permitting salt substitutes in standardized foods whose standards of identity call for salt as a required or optional ingredient. Previously, 139 standards of identity permitted or required salt but did not permit manufacturers to use substitutes.
The change is intended to give manufacturers greater flexibility to reduce sodium while continuing to meet federal standards for standardized foods.
Key takeaways:
Salt substitutes can now be used in qualifying standardized foods.
The change applies to standards of identity that specify salt.
Previously, 139 such standards did not allow substitutes.
The FDA says the change provides manufacturers additional flexibility to innovate and reduce sodium.
For suppliers and food manufacturers, the rule could create opportunities for reformulation and sodium-reduction initiatives across standardized products.
