Industry News
As far as events that come around only once every four years—the Olympics, presidential elections—Leap Day seems to pale in comparison. “Leaplings,” or those born on February 29, have a special reason to celebrate the day, and several quick-service brands are jumping on the bandwagon. Some, like...
Menu development columnist Marc Halperin talks QSR chefs using bitter and sour flavors.
Marc Halperin: Resident F&B Expert
If the pucker factor of lemon juice, vinegar, or Greek yogurt just makes you wince, or if the prickly sensation of bitterness on the sides and back of your tongue makes your nose scrunch and your taste buds recoil, you’re far from alone. Turns out that while we’re genetically predisposed to love...
Menu Innovations
There are five basic tastes that the human palate can sense when eating food: salty, sweet, bitter, sour, and umami. In the limited-service restaurant industry, however, salty and sweet (and, recently, umami) have reigned supreme, leaving bitter and sour flavors on the fringe. But that’s starting...
Basketball legend Ray Allen and his wife open healthy fast food drive thru in Miami.
Web Exclusive
Professional athletes are no strangers to the restaurant industry. John Elway has a steakhouse. So does Mike Ditka. Michael Jordan had a sports bar. There’s Shula’s (helmed by legendary NFL coach Don Shula) and then there’s Arnold Palmer’s (owned by—you guessed it—golf great Arnold Palmer). But the...
Industry News
Fast casual UFood Grill prides itself in serving up wholesome, healthy food with even heartier items not surpassing the 700-calorie mark. Given the Massachusetts-based brand’s health halo, CEO Sal Rincione knew it was time for him to make some lifestyle changes. Last October when vice president of...
Southern California fast casual kale salad excites customers looking for bitter notes.
Menu Innovations
“It’s on a secondary menu that we call ‘Get It Naked,’ which to us means lower in fat and lower in calories. One of our top items has always been the tostada. What we wanted to do with the Naked menu was try to take one of our top-selling products, which was the tostada, and make it even healthier...
Industry News
Wendy Davidson remembers her first Women’s Foodservice Forum back in 1995. She had just started a new marketing position at Tyson Foods, and her manager had suggested she attend. At the time, the group’s numbers hovered around 300, but what WFF lacked in size, it made up for enthusiasm; she was...
Top QSR restaurant chains develop new menu items with flavor balance.
Menu Innovations
It seems that much of foodservice’s focus is on flavors that are sweet, salty, and savory, but there’s something to be said for ingredients that bring the tastes of bitter and sour. Just as composers add minor chords and dissonance to their works to give them a certain tonal quality, chefs do the...
Women leaders like Flatbread Grill's owners successfully launch new brands.
Starting any business can be a difficult prospect, but in an industry where men have historically outnumbered women, the roadblocks to doing so can be even more challenging when you’re female.For many female foodservice entrepreneurs, being taken seriously as a business owner is often the bigg
Yogurt products are innovating fast food menus with popular breakfast dish.
For a food that’s only been available in the U.S.
San Diego chef driven fast casual operates from touch screen tablet system.
These days, it’s not uncommon to see restaurant staff take orders on an iPad or guests swiping their credit cards on a tablet reader. Mobile technology can integrate various facets of an operation.
Restaurant breakfast is growing trend
You have nearly everything you need to be successful at breakfast: Beautiful facilities, a trained staff, and loyal customers.So why do so many operations struggle with this daypart? Keeping up is often hard to do.
As with Chipotle, fresh does not always equate with safe in restaurants.
It’s been a busy few months for Sloan’s Ice Cream.