Published November 3, 2015
Sriracha was arguably the first spicy food to go viral. The distinctive bright red sauce in the rooster bottle took America by storm, and consumers expressed their love for the sauce with memes, merchandise, social media posts, and (most importantly) their spending money.
Sriracha’s ascendance awakened a previously-dormant thirst for fire in American consumers. Food manufacturers and restaurants have responded to customer demand by producing spicy products in all categories, from snacks and main dishes to beverages and alcohol.
The most popular chile pepper on American foods is the jalapeño, followed by its smoked equivalent, the chipotle. Cayenne chile powder, which first began being used in health beverages for its purported cleansing properties, is now appearing in drinks solely for its spicy kick. In the alcoholic beverage sector, the huge popularity of spicy Fireball cinnamon whiskey has inspired manufacturers to create more spicy liquors flavored with cinnamon and chiles.
There seems to be no limit to the growth potential for spicy foods and beverages, since Americans’ spice tolerance just keeps going up. If you haven’t adjusted your menu accordingly, you may be playing with fire!
Read the full article here: Sriracha’s Spark Kicked Off Consumer Craze for Hot and Spicy Flavors
Published November 3, 2015
Today is a time of rapid change in the world of hospitality and restaurant technology. Point-of-sale systems in particular have been undergoing their most dramatic change since the shift from old-school cash registers to computers decades ago. All this change can make deciding which technologies to invest in confusing for restaurant operators. Two free eBooks from Starfleet Media help demystify restaurant tech and show operators a path to success.
Read the full article here: Everything You Need to Know About Upgrading Your Retail and Restaurant Technologies
Published November 3, 2015
A new e-learning system from DiscoverLink and the Multicultural Foodservice & Hospitality Alliance aims to help restaurant operators develop better relationships with African-American coworkers and guests. The course is the first part of what the companies hope will be a multi-part series that covers how to serve and interact with a multicultural community. People who take the course will engage in interactive activities in familiar hospitality settings.
Read the full article here: E-Learning Collaboration Helps Restaurants Boost Business With Multicultural Guests
Sriracha Sparked a Wildfire of Spicy Desire in Consumers
Sriracha was arguably the first spicy food to go viral. The distinctive bright red sauce in the rooster bottle took America by storm, and consumers expressed their love for the sauce with memes, merchandise, social media posts, and (most importantly) their spending money.
Sriracha’s ascendance awakened a previously-dormant thirst for fire in American consumers. Food manufacturers and restaurants have responded to customer demand by producing spicy products in all categories, from snacks and main dishes to beverages and alcohol.
The most popular chile pepper on American foods is the jalapeño, followed by its smoked equivalent, the chipotle. Cayenne chile powder, which first began being used in health beverages for its purported cleansing properties, is now appearing in drinks solely for its spicy kick. In the alcoholic beverage sector, the huge popularity of spicy Fireball cinnamon whiskey has inspired manufacturers to create more spicy liquors flavored with cinnamon and chiles.
There seems to be no limit to the growth potential for spicy foods and beverages, since Americans’ spice tolerance just keeps going up. If you haven’t adjusted your menu accordingly, you may be playing with fire!
Read the full article here: Sriracha’s Spark Kicked Off Consumer Craze for Hot and Spicy Flavors
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