Bread may be the staff of life, but it’s really pretty basic: flour, water, yeast, and salt, or some sort of substitute for the latter two. However, the way these items are combined, as well as other ingredients that are added, can make a huge difference in taste and texture, as quick-service operators are increasingly discovering.
Roti Mediterranean Grill
Whether or not consumers are flocking to the better-for-you items they’re demanding from quick-serve restaurants is up for debate, but there’s really no argument about yogurt’s success. The dairy product’s growth is hard to ignore; according to U.S. Department of Agriculture data, yogurt production doubled between 2002 and 2012 to meet demand.
Roti Mediterranean Grill announced Carl Segal has been appointed chief executive officer. Segal will officially assume the role of CEO for Roti on February 18, 2014. Segal comes to Roti from Potbelly Sandwich Works, with a tenured career of 13 years, most recently serving as senior vice president of operations.
Ed Berg, who came out of retirement fourteen months ago to help Roti accelerate its focus on people and culture, is stepping down from his role as CEO.
Sustainability is increasingly top of mind for both brands and consumers. But a recent study from The Hartman Group, a firm that studies consumer culture, showed that consumers don’t always reward sustainable brands with their purchases, despite the fact that they want to see companies using sustainable practices.
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.
Whether it's composting, using biodegradable packaging, or opting for LED lighting, sustainability is all the rage in the restaurant industry. And some brands, like fast casual Roti Mediterranean Grill, are applying the philosophy to their proteins, too.
The brand recently added sustainable Atlantic salmon to its menu, an item that’s served within five days of being harvested from the Atlantic Ocean in Northeastern Canada. The protein comes on the heels of the addition of FreeBird-brand chicken, which is antibiotic-free and naturally raised in Pennsylvania’s Amish Country.
Jamba Juice’s menu items, from its juices and smoothies to its oatmeal and wraps, are something of a healthy trifecta: They’re low in calories and fat, high in nutrients like Vitamins A and C, and contain fresh ingredients like fruits and vegetables.
During the 2012 holiday season, it is estimated that $28.79 billion will be spent on gift cards, according to the National Retail Foundation. That’s why Roti Mediterranean Grill, known for dishing healthy Mediterranean cuisine, is partnering with Common Threads, an organization dedicated to educating underprivileged children about healthy eating. This year, Roti is donating a percentage of their gift card purchases in December to help Common Threads raise funds and promote healthy eating among America’s youth, making it a rewarding offering for both patrons and the community.
Appeasing the nation’s growing taste for Mediterranean and healthy-but-delicious meals, and doing so in a quick-serve format, has proved a winning combination for Roti Mediterranean Grill.
“We explored what was available around the country in this type of food,” says Bill Post, Roti cofounder and CEO. “We observed that most Middle Eastern restaurants had table service. So while the popularity of the Mediterranean diet had grown, it had not been popularized in quick service. So we saw a real window of opportunity.”