May is National Salad Month and no other quick service chain has more reason to celebrate salads than Wendy’s.
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.
Wendy’s restaurants in the New York Tri-state area recently presented checks totaling $68,017.67 to three organizations providing disaster relief for Hurricane Sandy victims.
Long Island Cares Inc. the Harry Chapin Food Bank, Hurricane Sandy New Jersey Relief Fund, and the Mayor’s Fund to Advance New York City each received $22,672 to aid in the recovery efforts they are providing to residents affected by Hurricane Sandy.
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.
Not that long ago, consumers visited limited-service restaurants mostly for items such as burgers, fried chicken, french fries, and sandwiches. But in the past two decades, salads have become an integral part of quick-service and fast-casual menus, now showcased as a prominent entrée on many restaurants’ menuboards.
“The great story of the last 20 years is that salads moved to the center of the plate,” says Paul Steck, president of Philadelphia-based Saladworks, the nation’s largest salad chain with more than 100 units in 11 states.
More women enter the foodservice industry every year, and they’re being met with a growing wealth of experience and support from which they can draw. A number of networking and leadership development groups have taken on the task of providing stronger gender diversity at all levels of the industry, and are ensuring that more growth opportunities exist for women.
According to Restaurant DemandTracker, a recent survey of restaurant customers in the United States, households with younger kids are much more likely to seek out restaurants with kid-friendly menus, and many of those consumers are looking for healthier food items on the menu for their families.
Households with younger children are especially likely to value a kid-friendly menu and slightly more likely to value healthy menu choices than households with older children.
WyckWyre, the online hiring system specific to the food and hospitality industry, celebrated its 110,000th applicant to use its system to apply to one of its many restaurant and/or hotel employers last week.
WyckWyre, which launched in May 2010, advertises all positions for employers and prescreens each applicant that applies, helping to significantly reduce time-to-hire.
Managers who use the system for hiring report higher-quality employees and a measurable turnover reduction.
On February 25, the new contemporary Wendy’s logo will begin appearing in Wendy’s advertising, and on product packaging, crew uniforms, new restaurant signage, menuboards, and digital assets.
The evolved logo is contemporary and iconic, as it further emphasizes the Wendy cameo while retaining the familiar Wendy’s “wave” design.
For the third consecutive year, The International Foodservice Manufacturers Association (IFMA) recognizes four outstanding foodservice chain operators through the COEX Innovation Awards.
The winners will receive their awards during IFMA’s Chain Operators EXchange (COEX), March 3–6, 2013, at The Red Rock Resort in Las Vegas.
COEX Innovation Awards recognize regional and national chain companies that are shaping the industry through innovation in culinary, operations, marketing, and service.