A recent industry report indicates that households are spending more money on food prepared outside the home than they did two years ago. The report indicates that this is for a variety of reasons. Industry experts point to an increase in technology and options, such as the proliferation of online coupons and adverts which encourage consumers to spend more. Other factors such as social media and shifting demographics have encouraged consumers to seek out culinary adventures.
Published June 22, 2017
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Published June 22, 2017
Food delivery is the biggest trend in the restaurant industry these days but there is some debate as to whether it’s worth the cost. Sales do rise significantly for both restaurants and third party delivery companies, especially in the first three months of starting delivery, but tend to flatten after that. Many restaurant owners complain about the high costs but acknowledge that delivery saved their businesses. Delivery is here to stay, most agree, because consumers are demanding it as part of an overall trend toward convenience.
Read more: Is delivery worth the headache?
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Published June 22, 2017
The time of the year that people love to eat strawberries is here and many chefs are offering their own unique presentations of this delicious fruit. Many examples of various strawberry desserts are presented and described in loving detail by the chefs that designed them. Strawberries are so popular this year that many chains are also offering various desserts made with them in their establishments as well. Even chefs; in areas where strawberries have not come in the season yet, are taking advantage of using other fruits that have to make desserts that look (texture wise) like strawberry shortcake.
Key Takeaways:
- A sure sign that summer is imminent is the proliferation of strawberry shortcake on menus.
- “With desserts, people want something that’s a little bit different,” said Anthony Alberin, executive pastry chef at Coffeemania, a Euro-Russian eatery in New York City.
- At Halifax in Hoboken, N.J., pastry chef Stuart Marx adds height and an unexpected crunch to the summer favorite.
“Shortcake is resonating so strongly that some pastry chefs, like Amy Beeman of The Rieger in Kansas City, are finding creative ways to menu it even before strawberries comes into season near them.”
Read more: http://www.restaurant-hospitality.com/food-trends/chefs-celebrate-berry-season-strawberry-shortcake
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Quick Service: Home of the American Dream
Fast food restaurants are one of the largest industries in America, but they also provide a path to the American Dream. Which is the idea that if you work hard in this country, you will be able to achieve a great life. Many immigrants have found the in the United States, the way to the American Dream is to be in the food or quick service industry. Here you are provided with a group of immigrants who found their way to the American Dream from this industry and their stories.
Key Takeaways:
“At a time when U.S. immigration policy is poised for seismic changes under President Donald Trump, it’s important to recognize the enormous role immigrants have in foodservice—and to highlight the opportunities available to those from other countries.”
Read more: https://www.qsrmagazine.com/human-resources/quick-service-home-american-dream
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