Trends

Camillia’s Teas. “Of the $2 billion in U.S. sales of traditional (meaning hot) tea last year, specialty teas accounted for $500 million, up from less than $250 million a decade ago,” as reported by Amy Cortese in BusinessWeek (3/1/04).

full link to reveries [Read more…] about Specialty teas are growing

Quite simply, they have a knack at what is, or will soon be, hot. By the very nature of their jobs, fashion designers are experts at sniffing out trends and blowing them out into something sellable. Usually it’s a dress. But the city of Milan presents a social conundrum that forward-thinking designers are stepping up to solve.

Despite its label as an international fashion capital, the city is notoriously provincial and is both adored and deplored for clinging onto its traditions and conventions. On the one hand, it makes for fabulous, just-like-mama-used-to-make-’em meals at trattorias that have been oblivious to trendy food fashions. [Read more…] about Why is it that Milan's nightlife is in the hands of tailors?

Seen at www.springwise.com

Heineken consumers who fantasize about having their own professional beer tap will soon be served: Heineken and Groupe SEB (the domestic equipment giant whose brands include Krups, Rowenta, Moulinex and Tefal) have co-created the BeerTender, a draught beer system to be used at home.

The specially designed tap and accompanying keg was piloted in the Swiss market, and is now about to be rolled out in The Netherlands, with many other countries to follow soon.

How does it work? [Read more…] about BeerTender | The kitchen appliance for beer-lovers

Procter & Gamble is about to give Starbucks a serious run for its cup-at-a-time, gourmet coffee gold mine. Along the way, P&G (PG) hopes to change the way millions of consumers make and drink coffee.
[Read more…] about USATODAY.com – Plans brew to replace drip coffee makers

The idea for the Wild Noodles restaurants was developed a couple of years ago by Eddie Matney, a local celebrity chef and full-service restaurant owner in Phoenix, who infuses his pasta with flavors, forgoing the use of cold noodles in boiling water.

“He and I hooked up about a year ago and decided to package it for a franchise rollout,” says Wild Noodles President George Krotonsky.

Only three Wild Noodles are currently open, but six more will launch this month. The first one opened about two-and-a-half years ago, and the most recent location – and the first franchise – opened in Arizona about three weeks ago. [Read more…] about Wild Noodles

Considering the spending power of children and teens, it should come as no surprise that major manufacturers are focusing their sights on this valuable demographic. With young people registering 4.4 eating occasions per day, snack makers have ample opportunities to reach them.

Though often lumped together as a single demographic, the eating habits of children 12 and older differ significantly from their younger peers, according to “U.S. Kids’ and Teens’ Eating Habits,” a report by Mintel International Group (Chicago).

The 12-14 group demonstrates eating patterns that are more “teen-like” (i.e., less fruit, more chips and candy, eating more with friends). Those 11 and younger, however, primarily are influenced by what their parents want them to eat. As a result, the under-12 demographic consumes a wider range of foods. While they still eat sweets and salty snacks, they also have a much greater incidence of healthful food consumption [Read more…] about Snack Times, They are a Changing

It’s not quite Star Trek, where food can be made to materialize just by talking into a machine. But restaurant guests at a new Holiday Inn in Duluth, Ga., can now place their meal orders electronically. The so-called Emenu — really a tablet PC connected wirelessly to a computer in the hotel — provides photos and nutritional info on menu items. Customers can tally the calories, carbs, and price of their meals before they order, then zap the request to the kitchen. The Emenu also translates that data into Spanish and into euros. [Read more…] about BW Online | February 9, 2004 | Wireless Finds a Welcome in Hospitality

Restaurants have introduced many a great combo. Sweet and sour. Coke and fries. But roast turkey and cheeseburgers? Pizza and fried chicken?

Fuddruckers became the latest to combine two concepts, popping up in Koo Koo Roo in the past month. Late last year the burger specialist bought the chicken purveyor, which operates 18 fast-casual spots throughout Southern California, and now at least six of the stores sell both burgers and chicken. The move reflects a growing movement in the restaurant business as chains strive to fill out menus and grab more dollars. Those that successfully combine concepts bring in new customers and add sales, leading restaurant experts to expect the trend to continue. [Read more…] about Great Combos