3 Top Technology Trends in QSR

Technology is ever evolving and it can feel overwhelming to keep up with the latest and greatest tech.

The foodservice industry is no stranger to technology reforms. In fact technology is helping consumers and quick service restaurant owners in a major way.
There are many new technologies to start working with but we’ve come down to a top 3 of QSR technology you should start working with if you’re a small café to a bigger franchise.

Online Ordering & Delivery

There’s no secret that online ordering and delivery are becoming the social norm for consumers. Yet there are still so many restaurants that don’t have an online ordering system or delivery.
The great way of online ordering whether it’s in house or using a 3rd party company is that it helps consumers cut down on time. Society is on the go, offer them convenience and they will come your way.
Apps like Door Dash Grub Hub and Uber Eats have allowed QSR to use their technology without doing all the heavy lifting themselves. Make online ordering and delivery your priority before you get left in the dust of the technological shift.

Data is everywhere and if you don’t think it relates to your foodservice business you are wrong. We are constantly giving out data and receiving data. Now is the time to use data the customers so willingly give us to work.

How do you collect data? With technology through POS systems, apps and online delivery apps you’ll be able to learn more about what your customers like and want and how to retarget that information to gain profit.

If you can create an app, utilize social media, and email marketing you’ll have enough data to start analyzing your consumers. Another great way to find data? A loyalty program. Tailor and target your customers with customized deals based off of their interactions with your program.

Waste Management
Technology is a powerful tool when it comes to tracking your waste. Inventory tracking technology is key when it comes to reducing a restaurants waste.
Look into how certain tracking systems can help you regulate your business all the way from knowing when you’re low on spinach to toilet paper.

Tracking systems will also allow you to keep better track on what is being used and what isn’t being used in your shop allowing more accurate inventory orders, knowing when your inventory is going to expire and allows you to assess your business in and out to stop unnecessary waste of money.

Employee Appreciation Event

Now that the New Year has come and gone, here at Lollicup we look forward to a prosperous year.

Towards the end of the New Year we were able to give back to our employees and host our annual employee appreciation event.

This year we had a lot of great changes and look forward to giving back to our employees every year.
We celebrated in San Gabriel Valley where our first retail location opened. After almost 20 years of business we are super thankful for all our customers and employees that were able to make this happen.

Throughout the event there were games, prizes, raffles and amazing food. All employees we’re appreciated through this event because of their hard work all year round. We wouldn’t be where we are today without them.

New Year, New Look

The New Year is a great time to start planning new custom print looks on your disposable products! Get creative and leave your custom printing work up to us! Custom printing is a great way to showcase your brand for the new seasons, and get yourself looked at.

Whether it’s a new print design or logo change, Karat® has you covered. We provide quick and easy custom printing services to make this process as easy as it can be for you. Our printing services are available on most products we offer like hot and cold cups, take-out food containers, cup sleeves, sealing film, napkins and much more!

Revamp or make sure you have enough branding for the New Year. We have a pretty quick turnaround and premium to ink to make sure that your branding efforts are high quality. We work with you from start to finish making sure you get the best service and any support you need during the custom printing process.


A Culinary Approach With Tea Zone

Over the past year we’ve thought of new ways to innovate food with Tea Zone products. Most customers are familiar with our syrups for drinks, but at Tea Zone we hope to inspire everyone to get creative in the kitchen.

This year alone, we thought of a few recipes that paired our syrups and purees with savory dishes. It is easy to switch out certain flavors with our Tea Zone products and go from there. Our products are made with premium ingredients that allow easy swaps.

Swap our orange puree into your orange chicken sauce and taste the citrus flavor as if you used fresh oranges. Incorporate our syrups and purees for many different dishes from sweet to savory!

Feel free to get creative in the kitchen and test out multiple flavors with our extensive line of syrup products. We have a variety of flavors that everyone will enjoy!
Check out our recipes below:

Trifle Mason Jar Recipe:

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1 loaf pound cake, cubed
8oz. Whipped Topping
1 oz. Tea Zone Syrup
1 ½ Cup heavy whipping cream
¾ Cup powdered sugar

1. Cut pound cake into cubes.
2. Mix heavy whipping cream and powdered sugar together.
3. Vigorously mix until mixture thickens.
4. Add additional powdered sugar until desired thickness
5. Divide into 3 bowls and mix Tea Zone syrup of choice
6. Layer pound cake, cream mixture and top off with whipped topping!
7. Optional: Top with fruit or layer fruit in
8. Enjoy!

Pineapple Teriyaki Shrimp Skewer Recipe

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1 lb. large shrimp, shelled and deveined
1/2 cup teriyaki marinade
1 1/5 oz. Tea Zone Pineapple Syrup
1 pinch of salt
1 tea spoon of black pepper
1 tablespoons fresh lime juice
1 teaspoon fresh ginger, minced
1 teaspoon fresh chopped green onions
1/2 large Red Onion, cut into 1″ squares
1 lb. of pineapple chunks
1 tablespoon of butter
Garnish: 1 table spoon of Cilantro

1. In a medium mixing bowl combine the teriyaki marinade, Tea Zone Pineapple Syrup, black pepper, and salt. Reserve 1/2 cup of the marinade mixture to use as a glaze.
2. Pour the finished marinade over the shrimp and toss to coat. Allow to marinate at least 1 hour prior to cooking.
3. Thread shrimp onto skewers alternately with pineapple and red onion chunks.
4. Grill about 2-3 minutes on each side or until shrimp is pink with the marinade throughout cooking.
5. Optional: Serve on cilantro, pineapple-lime rice and garnish with cilantro.

Orange Chicken Recipe:

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½ cup Tea Zone Sweet Orange Purée
2 tsp. Cornstarch
¼ cup Vinegar
1 tsp. Sesame oil
2 tsp. Soy Sauce
1 ½ tsp. Vegetable Oil
¼ tsp. Chili Flakes
1 tsp. Garlic
1/2 tsp. Ginger
2 tsp. Water
1 pinch of Salt

1. Heat up pan.
2. Cook vegetable oil and add chili flakes, ginger, salt, and garlic. Mix well.
3. Add Tea Zone Orange Purée. Stir well.
4. Pour in vinegar. Stir well. Add soy sauce and sesame oil. Mix well.
5. In a separate bowl, mix water and cornstarch together.
6. In small increments, add the water and cornstarch mixture into pan.
7. Stir mixture till sauce thickens.
8. Add in the cook chicken pieces and mix well till each piece of chicken is covered.
9. Serve and Enjoy!

Make an Impact. Go Green with Paper Straws.

Making headlines across the country is one thing you might not expect, it’s an item we use every day and most people don’t even think twice about it. Of course, we’re talking about straws. If you’re in California, you’ll know about the recently implemented straw ban that restricts the use of plastic straws in the foodservice industry.

Restrictions like these are aimed to reduce the number of straws that ultimately pollute our oceans and can be detrimental to ocean life. The plastic used to make disposable straws are non-biodegradable which means that it can take 500 years for plastic straws to decompose. Facts like these have given scientists a lot to think about in terms of our ecosystem and our legacy for years to come.  In the United States alone, we use 500 million straws daily. That’s a lot of plastic.

Eco-conscious citizens are beginning to wonder what they can do to reduce the amount of plastic that is flooding our oceans; thankfully we have a few solutions.

Paper straws are on the uptrend across the country in anticipation of future legislation that will restrict the usage of plastic straws and many companies in the foodservice industry are already going to make the switch to more effective straws. Some are writing off straws altogether, deciding to go straw-less for their cold beverages.

One of the most cost-effective and eco-friendly materials we can use for straws is paper. Paper straws are sweeping this food service industry as a trendy, cost-effective, and green way to make a stance alongside the plastic straw ban. Big brands like Starbucks are phasing out straws altogether and replacing them with paper alternates. Most of these paper straws are built with cardboard like-paper and take a significant time to dissolve. Paper products like this are easily compostable and direct us towards a more eco-friendly future.

Alongside paper straws, people are opting to switch to Polylactic Acid or PLA straws for short. Don’t be dissuaded by the name, this plastic is made to last. Not to mention they have the same look and feel of regular plastic straws! The difference is PLA is a biodegradable material and takes about 6 months to decompose in a commercial composting facility.


If you’re looking for a place to start to create a more eco-friendly business, don’t worry! Many businesses are looking to switching things up and don’t know where to begin. Look at what you’re using the most for your to-go products, or straw usage. Are you reaching for straws more often than necessary? Does your to-go packaging include straws on default whether someone ordered a drink or not? These are little changes that can have a big impact.

Karat Earth® carries a whole line of PLA and paper straws at varying sizes to accommodate any beverage.  From our straws, half-moon lids, to Strawless™ Sipper lid, we have you covered!

Times might be changing, and they might be scary for some, but these little changes now are moving us slowly but surely into a brighter future.