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Culinary kids unveil their wacky menus

October 18, 2003By Mike Hohnen

Children throughout the country have been coming up with some crazy culinary ideas to create a new dish for Spirit Group?s Wacky Warehouse menu.

Spirit has chosen 10 finalists from all over the country who have come up with the wackiest menu ideas.

Wacky Warehouse launched the hunt for budding chefs by asking children eating in their 120 outlets to name their perfect dish.

The 10 winners each won a meal for four at a Wacky Warehouse. One overall national winner will be chosen next month and will receive a trophy for creating Britain?s Wackiest Recipe.

The winning entries included bonkers bananas ? chocolate-coated bananas with ice cream cones for hats, and a jelly island volcano made from a mound of sponge and custard.

?We review the menu in our Wacky Warehouses to make sure the dishes are appealing to our children but also contain ingredients that are nutritionally sound,? said head of marketing Rory Carlin.

Source: The publican.com

Swiss inventors develop spaghetti plate

November 3, 2016By Mike Hohnen

The spaghetti plate looks similar to any other, except that it has a ‘crater’ in the middle, a little like an egg cup. Eaters use the hole to help wind the spaghetti around their forks.

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Quarter-size cabbages for Japanese singletons

October 16, 2003By Mike Hohnen

One of Japan’s leading supermarkets is to start stocking quarter-size cauliflowers and cabbages as part of a new dwarf vegetable range for single people.

Japanese retail giant Aeon said it had taken the decision to ramp up its mini- vegetable range after successful trials of half-size radishes.

“A growing number of people, especially in urban areas, live alone and they cannot consume large vegetables by themselves,” said company spokeswoman Naoko Ueda.

The mini versions of traditional vegetables have been developed by Switzerland’s biotechnology firm Syngenta Seeds, which prides itself on serving growers’ individual requirements.

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Tables turned on airline food

April 21, 2016By Mike Hohnen

Gourmet” sandwiches, brand-name snacks and decadent desserts are fast replacing mystery meat on U.S. airlines.

There’s one catch, though. You have to pay for it.

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Clear Channel to Begin Tie-In to Restaurant

October 14, 2003By Mike Hohnen

https://www.nytimes.com/2003/09/29/business/media/29clea.html?pagewanted=print

First, ESPN put its name on a restaurant chain. Then Fox Sports followed with its own branded restaurants. Now Clear Channel Communications in San Antonio, the nation\’s largest owner of radio stations, has licensed the name of the biggest local sports radio station in Minnesota to start KFAN the Restaurant.

MASSCLUSIVITY nyt Marketing Buzz word

April 13, 2022By Mike Hohnen

The popularity of Royal-Class airport lounges and invitation-only Centurion credit cards are just two examples of modern man’s immense need for respect and privilege. The more access consumers have to outstanding quality goods and services (the DVD player in your living room probably doesn?t differ too much from the one Queen Elizabeth?s grandchildren use to watch ?Lord of the Rings?), the more they want exclusivity and status of a different order. The kind that visibly sets you apart from the masses and gives you access to privileges most others won?t get.

Links til artiklen og billeder i MORE [Read more…] about MASSCLUSIVITY nyt Marketing Buzz word

Burger King goes – guess what… healty

April 21, 2016By Mike Hohnen

Ads position sandwiches as “a break from the past.”

Responding to consumers’ desire for healthier fare at fast-food restaurants, Burger King has introduced a line of low-fat, grilled-chicken sandwiches, which are scheduled to begin appearing in restaurants on Wednesday.

Læs mere: https://www.adweek.com/aw/national/article_display.jsp?vnu_content_id=1981699

The coolest small company in America.. say Inc Magazine

April 13, 2022By Mike Hohnen

In 1982, Weinzweig founded Zingerman’s Delicatessen with Paul Saginaw, who is still his partner. Over the next 10 years, the deli became world famous–and then hit a wall. Faced with the choice of changing the company or letting it stagnate, the partners came up with an ingenious strategy that has allowed them to retain the best aspects of small-business life while enjoying the benefits and challenges of growth. The result is ZCoB, consisting of seven small businesses in and around Ann Arbor, Mich., with two more in the active-planning stage. Together the businesses do a profitable $13 million a year in sales.

Check them out: https://www.zingermans.com/Index.pasp
and : https://www.easternecho.com/cgi-bin/story.cgi?4045

Read the article in USATODAY https://www.usatoday.com/money/industries/food/2003-10-01-deli_x.htm