Published October 7, 2015
Purdue University has just rolled out a new option for students looking to eat on campus. Students can now send their meal plan dollars at The Daily Bite, a food truck that operates in a couple different locations at the university. Although using a food truck as one of the options for on-campus food may seem gimmicky, Purdue officials say that the truck will help alleviate crowding at Purdue’s more traditional dining halls. Other colleges have also been experimenting with food trucks, so this may be a new trend in college eating.
Read the full article here: Purdue takes a bite out of traditional campus dining
Link: http://www.purdueexponent.org/campus/article_3b25a888-71af-5d1d-9270-7b005d134252.html
Published October 7, 2015
Restaurant operators everywhere are familiar with the difficult dead time between the end of lunch and the beginning of dinner. It can be tempting to just close for those couple of hours to prepare for the dinner rush. However, by closing down operators may be missing out John Buckner, VP of marketing at S&D Coffee and Tea, says beverage sales can be an ace-in-the-hole profit drivers during these afternoon hours. Specifically, tea may be the key to generating all-day sales.
Tea has many advantages for operators. It can be the base for of popular seasonal items like pumpkin chai lattes or wintery spiced teas. Tea also is an ingredient in high-margin specialty products like Bubble Tea. Perhaps most importantly, restaurants can release their own self-branded teas brands to drive customer loyalty and create a unique in-restaurant experience.
Tea is a fast-growing and relatively new category in many restaurants’ menus. Hopefully, as the tea-loving Millennial generation grows up and acquires more purchasing power, tea will only become more popular.
Read the full article here: Beverages help boost the post-lunch crowd
Link: http://www.qsrweb.com/articles/beverages-help-boost-the-post-lunch-crowd/
Published October 7, 2015
Pie may not be the hippest or flashiest dessert around, but it never fails to stir up nostalgic memories when the weather turns a little bit cooler. Pies also provide an opportunity to use seasonal autumn ingredients like apples and pumpkins. The humble pie can be a friendly vehicle for more experimental ideas as well, like Abigail Quinn’s cayenne pecan pie or the ever-more-popular Oreo Cookie pie. Pies can also be presented in fun ways, like Scott Calhoun’s pies grilled in a cast-iron skillet.
Read the full article here: Pie Adds Warmth to Cold Weather Menus
Link: http://nrn.com/dessert-trends/pie-adds-warmth-cold-weather-menus
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