Mike Hohnen

Coaching for personal growth, change and development

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Fast food moves beyond the burger

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Fast food chains across the country are attempting to reverse the trend that accelerated when the first Big Mac rolled off the conveyor belt in 1968 — all in response to America’s expanding waistline.

A number of major chains have recently turned to salads, healthier sandwiches, even fruit, and their websites have been reformulated to allow for nutrition and ingredient information. For the most part, fast food establishments are trying to overhaul their image of being a repository for all things unhealthy. It seems to be working. Over the past year, fast food companies reported a 16 percent growth in servings of main dish salads, according to the market research firm NPD Group.

At McDonald’s that means “premium salads” such as … [Read more…] about Fast food moves beyond the burger

And it is not even April 1st….

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London: The Sunday Times has unearthed a new study by American climatologists which claims classic Mediterranean wines will be overtaken by British and Baltic varieties as a result of changes in the climate. Sussex and Kent are potential producers of champagne while Devon and Cornwall could make Claret-like wines. The cooler climes of Scotland, Denmark, Estonia and Latvia could create white wine. Alan Holmes, head sommelier at Petrus is even considering offering Nyetimber, a sparkler from West Sussex, on his menu.

From Restaurantmagazine.co.uk

Nation's Restaurant News – Technology

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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

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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

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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

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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.

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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

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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