Kiosk pilot tests and the potential uses for such self-service systems in the restaurant business were hot topics at the recent International Foodservice Technology Exposition, or FS/TEC, in Long Beach, Calif. At that show, which is co-produced by Nation’s Restaurant News and Robert Grimes of Accuvia, information systems executives for some of the nation’s largest quick-service companies, including McDonald’s andHardee’s, urged foodservice technology vendors to accelerate development schedules for some systems by borrowing ideas from other industries. [Read more…] about Nation's Restaurant News – Technology
Quirkyalone a new buzz word
Satisfied Singlehood. The New Year is barely on the calendar, and wouldn’t you know it, we already have our first new buzzword: Quirkyalone. The word is the invention of one Sasha Cagen, author of a new book whose full title is: Quirkyalone: A Manifesto for Uncompromising , reports Karen S. Peterson in USA Today. Sasha, who is 30 and not single but “quirkyalone,” says her goal is to “introduce the term … and hope people use it as a tool for conversation. Here’s how she defines the term: “A person who enjoys being single (but is not opposed to being in a relationship) and generally prefers to be alone rather than dating for the sake of being in a couple. With unique traits and an optimistic spirit; a sensibility that transcends relationship status.”
[Read more…] about Quirkyalone a new buzz word
Dieters drive sales of nutrient-enhanced designer eggs
In their relentless pursuit of a healthy diet, many consumers are turning to a new breed of egg.
Designer eggs, produced by chickens fed sea kelp, flax seed and other nutritious ingredients, are finding their way to more and more markets and menus. Some consumers say they even taste better than regular eggs, and sales are booming. [Read more…] about Dieters drive sales of nutrient-enhanced designer eggs
Energy Gel from Maxim, launched in the UK in July
But most striking of all is Energy Gel from Maxim, launched in the UK in July, which although it clearly targets drinks brands is in fact a gel, as the name would suggest. Packaged in a 100g flexible pouch, Maxim is being marketed as an alternative to the raft of energy drinks, though whether its proposition of boost without refreshment will prove a winner remains to be seen.
https://www.foodanddrinkeurope.com/news/news-NG.asp?id=48938
Traditional Breakfast Making a Comeback; Holiday Inn Hotels Adds Low-Carb Egg and Bacon Breakfast Items In More Than 1,000 Properties Nationwide / January 2004
Beginning January 12, 2004, Holiday Inn(R) Hotels and Resorts will introduce two new offerings, called Low-Carb Inspirations(TM), to its award-winning “Best-4-Breakfast” menu. With an estimated one out of every four Americans participating in a low-carbohydrate diet, Holiday Inn is providing these travelers with an option to take advantage of the brand’s famous service and menu without altering their diet or sacrificing satisfaction.
https://hotel-online.com/News/PR2004_1st/Jan04_HIBreakfast.html
Ari i weinzweig – zingerman's deli
“We believe,” says Ari, “that people can taste the difference, that if they can afford it, they happily will pay more if they know why they’re paying more and can taste it.”
https://www.reveries.com/reverb/food_marketing/weinzweig/
Consumption of Spirits On the Rise,
Consumption of Spirits On the Rise, 70 Years After the Repeal of Prohibition; The Year of the Martini
A nationwide martini revival is driving vodka sales up, even in Arizona, where regional favorite tequila ranks just fifth.
And overall, the consumption of spirits is on the rise, 70 years after the repeal of Prohibition
“It’s been the year of martini,” said Joey Valenzuela, who works at Table Talk, 2936 E. Broadway, where martini sets and decorative glasses flew off the shelves this holiday season. Margarita glasses and champagne flutes were also popular. National retailers have reported similar success
Nationwide, the consumption of spirits such as vodka and rum increased 2 percent in 2002 over the previous year
QSR Magazine | QSR Interview | Rick Schaden
Quiznos Sub aspires to be a leader-not just in sandwiches,but the industry overall. For CEO Rick Schaden, that means going places quick-serve isn’t known to tread.
In the modern era of restaurants, the industry is unquestionably dominated by entrepreneurs, not restaurateurs. This is not necessarily a bad thing, unless said entrepreneur doesn’t care about the food. It is still the restaurant industry, after all, and whatever the financial motivations might be-and we all want to make money-food is at the heart of the business.
read the article https://www.qsrmagazine.com/issue/interview/rick_schaden.phtml