According to Mintel Foodservice, Chicago, the “local” claim on U.S. restaurant menus has grown by a healthy 13% in the past year.As identified in the 2011 Mintel Menu Insights, there’s a push toward indigenous ingredients, taking the local trend a step further.
He looks more like a tenured professor than a zealous consumer advocate. He is soft spoken with round wire glasses and a navy sports coat, a warm smile and gray curly hair. He is Michael Jacobson, executive director and co-founder of the Center for Science in the Public Interest (CSPI), and at first glance it looks like he’s more likely to serve up a warm cup of tea than a lawsuit.
Quick-service operators have a tough task promoting themselves in a market where consumers are increasingly concerned with keeping to a balanced diet. This year began with new healthy eating–based marketing campaigns—a renewed interest in a trend that had taken a backseat to promoting price and value for a while.
Food safety is always a prime consideration when it comes to protecting foodservice patrons and staff. However, putting an effective sanitation program in place requires more than simply washing the dishes and mopping the floor.
One of my earlier columns for QSR was about childhood obesity. I talked about what’s encouraged it and I proposed some solutions. I received a lot of responses. One in particular stopped me flat in my cowboy boots.
The Eat’n Park Hospitality Group launched LifeSmiles, a program that will invest in children’s health and wellness initiatives in the communities the company serves. As part of the effort, the foodservice leader plans to invest $1 million and 20,000 volunteer hours to health and wellness initiatives over the next five years.
A recent Cintas Corporation survey conducted by telephone by Harris Interactive among more than 1,000 U.S.adults ages 18 and older revealed that dirty dishes, unpleasant odor, and dirty restrooms are the top reasons consumers would never return to a restaurant.
While the old adage says there’s nothing new under the sun, the new decade brings fresh takes on traditional menu items while ethnic, vegan, and local ingredients make farther inroads into the quick-serve culinary scene.
The salad bar–buffet concept is ripe for innovation. That’s the word from the experts who’ve seen the salad bar–buffet evolve from an idea that “was once considered to be something that took away from a restaurant’s cachet to one that has tremendous opportunity,” says Samuel Borgese, president and CEO of CB Holding Corp.
Judges for the Food & Beverage Innovation Awards at the 2011 National Restaurant Association Restaurant, Hotel-Motel Show have defined what they’re seeking in nominees.Brad Nelson, vice president and corporate chef of Marriott International, is interested in seeing innovative products that offer advancements in nutrition profiles, sensible packaging for to-go items and room service, and more.
When Matt Mitchell was four years old, his parents took him out one night to McDonald’s for a hamburger. But when he bit into it, he tasted cheese. For most people, getting the wrong order is, at worst, a nuisance.
The National Restaurant Association is seeking innovative food and beverage products that have a significant impact on the industry, and will recognize the “best in class” at its annual trade show this May.
HM Electronics Inc. (HME), a technology provider for the restaurant industry, recently earned a “Gold Level Award” from the American Heart Association saluting the importance the company places on providing a healthy workplace, and for its efforts in encouraging regular physical activity and good nutrition among its employees.
Muscle Maker Grill, a chain of casual eateries that serves freshly prepared meals with your health in mind, announces it is expanding its reach to the West by securing a multi-unit franchise deal to develop five Muscle Maker Grill restaurants in the East Bay area of California.