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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

“Anti-French feelings may be high,” says Ron Paul, president of Technomic, a restaurant consulting firm. “But the palate doesn’t play politics. French dining is doing very, very well.”

Sure, the nation’s politics swung anti-French last year when France loudly protested the Iraq war. Sales of French wine hit the skids.

So did business at some French restaurants. But a surprising number of them, particularly on the West Coast, have entered 2004 standing taller than the Eiffel Tower.

Behind this: diners’ growing desire for variety, particularly international fare. In a nation seemingly overrun with Italian and Southwestern outlets, there’s actually a dearth of French fare, Paul says. [Read more…] about What backlash? Diners say oui to French cuisine

A preference for dark meat is not merely personal, but a matter of tradition for David Fortuna, chef/owner of Wholly Ravioli, Sacramento, Calif. Ever since his family’s first restaurant was opened in 1945, its members have preached the virtues of chicken thighs. “In Italy you use all parts of the chicken,he says. “Dark meat has a more ‘chickeny’ flavor, and it absorbs marinades and holds sauces better than breast meat.

[Read more…] about A preference for dark meat