Published October 2, 2015
A McDonald’s employee recently made the news when he decided to go above and beyond the call of duty to help a customer out. The employee, name Kenny, was working the register at a McDonald’s in Chicago when an elderly man in an electric wheelchair came into the restaurant. Kenny noticed that the man was having trouble cutting his food and went out of his way to help him, shutting down the register and cutting the man’s food himself.
Read the full article here: This McDonald’s Employee Shows Us That There is Good in Humanity
Link: http://www.shiftgig.com/articles/mcdonald-s-employee-shows-us-there-good-humanity
Published October 2, 2015
Serving breakfast all day is quickly becoming a hot trend in the food service industry. McDonald’s made headlines recently when it announced that it would be serving Egg McMuffins all day instead of only before 10:30 a.m. The fast food chain’s announcement was met with a rapturous response from fans of the breakfast sandwhich, and McDonald’s hopes that the new menu will drive big sales numbers/
It is clear that there is rising customer demand for all-day breakfasts, but observers are not certain why breakfast is becoming such an important market. The trend could be a side-effect of the general movement towards wanting to eat comfort food, or it could be a reflection of the unscheduled lives of Millennial consumers. Whatever the reason, 70 percent of consumers now say they want all-day breakfast from restaurants.
This trend could be a boon to the industry, as breakfast ingredients are cheap and profitable to serve. It remains to be seen, however, if restaurants will have difficulties when asked to keep on preparing breakfast alongside more traditional lunch and dinner items.
Read the full article here: Breakfast is fast becoming a great anytime option
Link: http://nrn.com/sponsored-content/breakfast-fast-becoming-great-anytime-option
Published October 2, 2015
Pasta fans the world over are celebrating World Pasta Month this October. To commemorate this momentous occasion, the family-style Italian restaurant Buca di Beppo is introducing its first fully customizable menu. The chain will release a special Pasta Month “create your own pasta menu” featuring over 150,000 possible combinations of toppings and sauce. Lucky pasta lovers will also have a chance to earn gift cards by posting pasta selfies to Instagram.
Read the full article here: Buca di Beppo Celebrates World Pasta Month
Link: http://www.fsrmagazine.com/chain-restaurants/buca-di-beppo-celebrates-world-pasta-month
Published October 1, 2015
College dining hall food doesn’t exactly have the best reputation. Most of us envision bland cafeteria-style standards when we think about college food. Recently, however, more and more colleges have been realizing that healthier, higher-quality food makes for a happier and more dedicated student body. The Street noticed this trend in high-quality college eats, and rounded up the 10 best college dining halls in America. These 10 schools, located all around the country, focus on feeding their students nutritious, sustainably-sourced, and downright delicious meals.
Read the full article here: 10 U.S. Colleges With the Best Dining Halls
Link: http://www.thestreet.com/print/story/13262140.html
Published October 1, 2015
Burgers are consistently one of the most popular items on American menus, and every restaurant operator in the country is on the hunt for burger trends that will put them ahead of the competition. Two studies came out recently that attempt to figure out what exactly the American public wants out of their burgers. Unfortunately, the studies disagree on what is popular in the burger world today. The study commissioned by Jamie Schweid of the beef supplier Schweid & Sons said that fancy Wagyu beef made up only 1 percent of the burger market, while Food Genius’ Menu Trends study said that Wagyu was found on 13 percent of burger menus.
What are food purveyors supposed to do with this information? Are American burger preferences just impossible to quantify?The real difference between the studies may actually be a matter of incompatible study design. The Schweid study looked at sales, while the Food Genius one looked at menu availability. Ultimately, there may be no magic bullet ingredient that will set one operator’s burger ahead of the competition. The studies show that Americans’ taste in burgers is diverse enough to reward innovation and thinking outside the box.
Read the full article here: Restaurants Look to Keep Up with Burger Trends
Link: http://www.fsrmagazine.com/food-beverage/restaurants-look-keep-burger-trends
Published October 1, 2015
Speedline Solutions, a restaurant payment technology developer, has come out with a payment integration technology they call the Mercury StoreCard. The StoreCard allows restaurant customers give gifts, earn rewards, and use their smartphone to pay for meals. Speedily says that by enabling customers to redeem rewards and pay by scanning a code with their phones, restaurants will streamline the checkout process and encourage customer loyalty. This technology will also allow independent restaurant operators to compete with national chains that already offer the kinds of services that the StoreCard enables.
Read the full article here: SpeedLine Adds New Support for Mobile Gift, Rewards, and Payment Technology with Mercury StoreCard
Link:http://www.fsrmagazine.com/content/speedline-adds-new-support-mobile-gift-rewards-and-payment-technology-mercury-storecard
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