One of the most common questions in foodservice—White or wheat?—has grown to include a new option: pretzel. Quick-service restaurants across the country are capitalizing on a new pretzel-bread trend, taking one of the most popular summer snacks and working it into innovative new menu options.
Superfoods have swept the culinary world into a frenzy, enticing consumers with a taste of the exotic and courting them with nutrition and functionality, to the point where restaurants across the country are trying to stake a claim in this fledgling movement.
Quick-service restaurants are keeping in stride, and many have ventured beyond the common açai and goji berry superfruits, as well as the kale super vegetable. Many quick serves are now leveraging a wider spectrum of superfoods, using whole grains, nuts, and seeds in fresh and innovative ways.
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.
Once a branding premium, going green has become a common business strategy influencing nearly every decision in the manufacturing and retail industries.
But many quick-service operators, struggling with tight margins and looking for cost effectiveness, remain hesitant at diving head first into the sustainability movement.
“The idea of green restaurants is still pretty new,” says Florian Pfahler, founder of Hannah’s Bretzel, the self-proclaimed “greenest sandwich shop in Chicago.”