Kono Pizza, a new twist on the old Italian favourite. The product comprises a cone-shaped pizza that is being heralded as the big challenger to the burger in terms of ease of portability.
https://www.konopizza.it/konopizza.htm
Faster Food -Cheesecake Factory
Cheesecake Factory restaurants have giant menus and a bottom line to match.
Investors love the way the Cheesecake Factory serves up profits.
A guide to its success:
? 75: number of restaurants
? 201: number of menu items
? $16: Average check per person
? 18,000: Number of employees
Here’s how they do it: [Read more…] about Faster Food -Cheesecake Factory
Adult 'Happy Meals' offer salad, no prize
CHICAGO, Illinois (AP) — Coming soon to a McDonald’s near you: Adult Happy Meals, featuring salad, bottled water, pedometer and a little bit of advice: Walk more.
The hamburger giant outlined plans Thursday to introduce the “Go Active!” meals for grown-ups at all 13,500 of its U.S. restaurants May 6 along with other steps designed to make its fare — and its image — more healthy.
A target of obesity lawsuits and a magnet for criticism that fast food is unhealthy, McDonald’s Corp. also launched a marketing blitz to address health issues head-on and tout new diet-conscious options at its outlets. [Read more…] about Adult 'Happy Meals' offer salad, no prize
Burger King Web site becomes instant hit
A new marketing Web site launched last week by Burger King,
www.subservientchicken.com, quickly became the top site on the Web according
to one index. The site, which allows users to type in commands that a giant
rooster performs, is designed to remind consumers they can get the
restaurant’s TenderCrisp sandwich customized to their liking. Seattle
Post-Intelligencer
Guardian Unlimited | The Guardian | Worth its salt
It happened to olive oil. It happened to bread. And now it is happening to salt. The stuff is diversifying, climbing up market and going chic, sleek and expensive. Once there was just kitchen salt and table salt. It came in round containers and on the label was a picture of a small boy running after a chicken trying to sprinkle salt on its tail. That salt was white as snow and ran fine and free as sand. Not any more. [Read more…] about Guardian Unlimited | The Guardian | Worth its salt
ICTA – International Culinary Tourism Association
For the First International Conference on Culinary Tourism, to be held May 15-18, 2004 in beautiful Victoria, British Columbia, Canada. The three-day conference will host delegates from the U.S., Canada, New Zealand and elsewhere. [Read more…] about ICTA – International Culinary Tourism Association
BW Online | March 29, 2004 | Burger's King's Reign of Error
https://www.businessweek.com/bwdaily/dnflash/mar2004/nf20040329_5044_db016.htm
Burger’s King’s Reign of Error
Its latest owners have invested more than $100 million, but dirty stores, poor service, and menu missteps continue to dog the chain.
Time to drift back to the kitchen?
Are we really as cash rich, time poor as we think? Mintel’s new British Lifestyles report indicates that we’re clawing back time for the important things – and this includes food preparation.
Undoubtedly our lives have been transformed by the introduction of a plethora of convenience products and services that save us time and energy. With all these in place and at our fingertips can we really still be considered a cash rich, time poor society?
The overall food market has grown relatively slowly (32% growth) over the past ten years. But when we look at the separate sections of the food market, different foods have had very different fortunes.
The real star of the food market has been the convenience foods sector. This has grown by an impressive 70% over the past ten years – massively more than the staple foods, such as dairy, bread, meat and fruit and vegetables.
Not only has the convenience food sector grown the fastest over these years it is also the largest sector, as almost £17bn (US$31.2bn) was spent on convenience food in 2003. This is a billion more than in 2002 and amounts to almost a third (32%) of the total spend on food. [Read more…] about Time to drift back to the kitchen?