As one of the restaurant trade’s leaders, Hatco are proud to have been creating innovative and exceptionally engineered catering equipment for the past 60 years. Intent on keeping on top of the competition, they continually strive to manufacture products that cope effortlessly with the increasing demands of commercial and professional kitchens. Manufactured in a state-of-the-art manufacturing facility in Wisconsin, the pride and workmanship put into every piece of equipment is reflected in every product.
Published November 30, 2016
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Published November 30, 2016
When you think of the word “healthy”, what do you think? What about your family members? Do they think of something different? And if you use Facebook, do you see memes and posts about health that you don’t exactly agree with? Or maybe you do agree with it, kind of — but the definition is different than you thought it was. You’re not going crazy; “How consumers are redefining ‘healthy'” details how that term has changed in the last few years.
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Published November 30, 2016
Growing restaurant concepts emerge with growth by about 5 percent. One of these is a seafood restaurant that saw a growth of 21 percent to 24 percent. Another American cuisine, lunch restaurant increased its overall company from 3 to 4 percent. All of these restaurants are located in the state of New Jersey.
Key Takeaways:
- Basking Ridge, NJ-based GROWTH RESTAURANTS INC (founded 1972) has increased by 1 unit for the Thirsty Turtle concept, from 1 to 2 (100% concept growth). Other company concepts include Famished Frog (1) and Meadow Wood Manor (1). Overall company increase was from 3 to 4 (33% growth).
- Plano, TX-based ROYAL CHOPSTIX (founded 2012) has increased by 3 units for the Pho Que Huong concept, from 9 to 12 (33% concept growth). The company also operates the Royal Chopstix concept (5 units). Overall company increase was from 14 to 17 (21% company growth).
- Plano, TX-based ROYAL CHOPSTIX (founded 2012) has increased by 3 units for the Pho Que Huong concept, from 9 to 12 (33% concept growth). The company also operates the Royal Chopstix concept (5 units). Overall company increase was from 14 to 17 (21% company growth). These quick serve Chinese restaurants are open for lunch and dinner, with a $4-$12+ per person check average. Catering is available. The restaurants are all located in TX.
“Kenner, LA-based BUD’S BROILER (founded 1952) has increased by 1 unit, from 7 to 8 (14% growth).”
http://www.restaurantnews.com/restaurant-chain-growth-report-110216/
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Published November 29, 2016
Do you remember the film “Super Size Me” and the controversy that surrounded it? What about all the change that happened to the fast food industry following his film? Well, now you can think back on that guy fondly — and think about him now, even more, especially if you live in this one area. With the release of ” ‘Super Size Me’ filmmaker to open quick-service restaurant”, it follows the life and new shenanigans of that film’s creator.
Key Takeaways:
- Morgan Spurlock, a man who made a documentary about the negative effects of McDonalds has opened his own quick service restaurant, “Holy Chicken!”
- The first establishment of Holy Chicken! will be located in Oio. The aim of the restaurant is to provide a better overall eating experience for its customers
- This goal will be achieved by using healthier, natural, cage-free, range free, and antibiotic free chickens for their meals
“The menu will be rounded out with Cole slaw, crispy greens and sodas from a beverage company in Columbus, Ohio. There will be no French fries.”
http://nrn.com/quick-service/super-size-me-filmmaker-open-quick-service-restaurant
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Published November 29, 2016
Have you noticed that it seems like whenever a few people on the Internet start liking something, more people start liking it, and it inevitably ends up becoming some kind of trend? This is true even for vegetables. While most people don’t get enough veggies every day, it seems like once something is trending, more people eat it — this report titled “Report: Younger Consumers Driving Vegetable Trends” talks about how memes drive veggie trends.
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Published November 29, 2016
In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are the size of the university, the demand for gluten-free options, and the ability to have separate gluten-free storage and workspaces in the school dining hall kitchen. Manufacturers, such as Nestle Professional, must put each batch of their certified gluten-free products to the test before products become available for distribution.
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Published November 29, 2016
With over a hundred restaurants opening in Detroit during the past couple years, Chef David Gilbert has sought to have his restaurant Marias stand out from the crowd. And by introducing some creative changes, including tableside dining, and a weekly farmer’s market in the restaurant’s parking lot, he has succeed in grand fashion.
Key Takeaways:
- Detroit is a different city. After a few brave restaurateurs and food pioneers set up shop in what had been a barren business land, a couple more chefs and artisans followed.
- Chef/owner David Gilbert has used the escalation in standards and consumer expectations to think outside the box when it comes to keeping relevant, pushing past competition, and finding alternative revenue sources.
- “Restaurants are great, but if you don’t diversify, a restaurant will only do so much for you—especially in Detroit these days, where in the last couple of years maybe 150 restaurants have opened,”
“Restaurants are great, but if you don’t diversify, a restaurant will only do so much for you—especially in Detroit these days, where in the last couple of years maybe 150 restaurants have opened.”
https://www.fsrmagazine.com/chefs/fine-dining-crafted-tableside
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Published November 28, 2016
If your restaurant happens to be based in a famous craft beer mecca like Asheville, North Carolina, you’re surrounded by so many quality breweries that it is very likely you’ve got the local winners on tap before they even win. The producer of one of those, Hi-Wire Brewing, is located right in Buxton Halls immediate neighborhood, Asheville’s South Slope; one of the brewery’s two locations is a four-minute walk from the restaurant.
Key Takeaways:
- Winning a gold, silver or bronze at the Great American Beer Festival (GABF) is about much more than bragging rights for brewers who managed to leave the Denver event with any of the 286 medals awarded in Denver.
- If a brewery is a repeat winner, it serves as a vote of confidence in that brewer and its products.
- Part of the reason for that is, many times, brewers are producing extremely limited batches, which, in some instances, are brewed exclusively for sampling and awards consideration at major festivals like GABF.
“But beyond personal attachments, Fernands says a brewery’s track record with awards could be a bit of a “litmus test” for that producer’s sales potential at the restaurants.”
https://www.fsrmagazine.com/beer/why-great-american-beer-festival-matters-restaurants
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Published November 28, 2016
As we approach the close of 2016 thoughts turn to what we’ll be eating in 2017. Trends come and go, but here are eight cherry picked from international food and drink consultants Baum and Whiteman’s food and beverage trends report for 2017 that you may be seeing everywhere next year, some more welcome than others, we’ll let you decide.
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7 menu takeaways uncovered in LA
Do you love food and do you live in California? Or, if not, do you love food and are you planning on taking a trip to Cali any time soon? Regardless of how far away you are from LA, if you have a means to get there — do so. This delicious article – simply titled ” 7 menu takeaways uncovered in LA” – gets through some of the yummiest menus you can find in the city of Los Angeles, and it is mouth watering.
Key Takeaways:
“At the end of dinner service at Connecticut College in New London, Conn., it once was commonplace to see dried-out veggie burgers left over at the grill station.”
http://www.foodservicedirector.com/menu-development/menu-strategies/articles/7-menu-takeaways-uncovered-in-la
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