Baked desserts aren’t always at the forefront of customers’ dining decisions, but that doesn’t mean they need to be an afterthought. Cookies, cakes, pies, and other sweets have made their way onto menus of all types of limited-service restaurants, giving operators additional sales opportunities during lunch, dinner, and, increasingly, snacking periods.
Barney Wolf is an Ohio-based freelancer for <em>QSR</em> magazine.
As fast-casual pizza concepts make their mark across America, one of the nation’s top 10 pizza chains is joining the growing movement.
Sbarro will open its first Pizza Cucinova restaurant next week in a strip at Columbus, Ohio’s popular shopping center, Easton. The concept’s second and third units will open in early 2014 near downtown Columbus and in Cincinnati, respectively.
Sustainable practices are all the rage across the restaurant industry these days.
The expansive show floors at the National Restaurant Association’s annual trade show in May confirmed that the momentum behind these initiatives isn’t waning. From tableware and takeout containers to faucets, lighting, and cleaning products, green was the word. That also extends to the proteins most quick-service and fast-casual restaurants use as their menuboard centerpieces.
Although most restaurants will change ingredients in an entrée to meet a guest’s request, a growing number of pizza and ethnic eateries are letting diners build their own menu items from scratch.
“It’s a system that delicatessens and street-food vendors worldwide have used for years. For many consumers, the concept of having restaurant staff assemble fresh, high-quality food in front of you to your design has great appeal,” says Darren Tristano, executive vice president of Chicago-based market research firm Technomic Inc.
There’s nothing cheesy about fromage.
Cheese is one of the most ancient man-made food products, dating back thousands of years. Today, it’s among the most popular ingredients in cuisine, with hundreds of varieties from dozens of countries around the world.
A great way to start an argument is to talk about America’s best barbecue. It’s a dispute that won’t be resolved.
“A lot depends on where you were raised, because you get an emotional allegiance to one particular type of barbecue,” says Peter Reinhart, chef on assignment in the College of Culinary Arts at Johnson & Wales University’s Charlotte, North Carolina, campus.
Look, up on the table! It’s a burdock. It’s a plantain. It’s … superfood!
Although there’s nothing really super-heroic about eating nutrition-rich fruits and vegetables, the foods give customers an opportunity to pursue healthier options at a time when many Americans are trying to rein in their eating habits. As such, these ingredients are showing up on more limited-service restaurant
As the lights went out on the National Restaurant Association’s Restaurant, Hotel-Motel Show (NRA Show) in Chicago on Tuesday, there was plenty to consider about the future of the industry.
The show featured no shortage of technological advancements, not just in computing hardware and software, but also in equipment and food-safety solutions.
Small portions are very big these days.
Many 2013 trend predictions determined that small plates and snacking are expected to be popular among chefs and restaurant operators this year. While diners are still eating during the traditional meal times—breakfast, lunch, and dinner—they are eating less at those times, opting instead to have five or more smaller meals a day.
After two years of planning, trials, tests, retooling, and finding a vendor willing to spend millions on a new ingredient, Wendy’s is rolling out its latest offering: Flatbread Grilled Chicken Sandwiches.
The Smoky Honey Mustard and Asiago Ranch limited-time offers hit stores nationwide this week in an effort to compete with flatbreads from Subway, Panera Bread, and other quick-serve brands.