Ugami Burger founder, Adam Fleishman, is starting a new venture. And its all about coffee. With consumers concerned with the source of their coffee and production methods, Fleishman is proposing to turn the traditional coffee-bar experience into a chef driven place with Cold Cocked Coffee. With the increasing popularity of cold coffee drinks, the base to Cold Cocked’s beverages is coffee infused for three days before combined with other ingredients and shaken like a cocktail. And like a cocktail, the flavors won’t all be super sweet like in current espresso bars. The experience will be far more cocktail bar than fast food coffee bar.

Key Takeaways:

• Adam Fleischman, who’s made a mission of lifting up mainstream food items, like P&J sandwiches and pizza, into new realms, is now taking on java.
• His new venture will open in a food hall in Los Angeles’ Koreatown neighborhood, on November, 1st.
• Fleishman’s model treats America’s favorite morning beverage like a cold cocktail, infusing it with flavors like, Mexican mole, cardamom, and Danish licorice.

“Building off coffee’s third wave—in which brands and consumers placed priority on coffee origin and production method—Cold Cocked will expand to new flavor profiles and serving methods.”

Read more: https://www.qsrmagazine.com/news/founder-umami-burger-starting-coffee-revolution

Between 1980 and today, Americans consumption of chicken has doubled, while the consumption of beef has dropped by roughly a third during the same time period. Fried chicken has become a favorite preparation.
Though traditionally a comfort food, deep fried chicken in recent years has also received the artisan touch via its coating, a marinade, and how it is fried. Whether its an Asian inspired treatment or something more reminiscent of its Southern roots, the possibilities for fried chicken are endless.

Key Takeaways:

• While in 1980 Americans consumed 48 pounds of chicken per person, The National Chicken Council believes the figure will almost double to 92 pounds this year.
• Beef consumption dropped from 77 to 56 pounds within the same period, making chicken the number one protein consumed in the U.S.
• America’s favorite edible bird is adaptable to culinary trends, including a Korean technique of frying then dipping the bird in a batter to create a cracker-thin crust.

“Whether grilled and diced on salads or in stirfries, baked and served with mashed potatoes, rotisserie-spun and accompanied by green or root vegetables, boiled in soups, or broiled in the oven, chicken is a highly versatile protein.”

Read more: https://www.qsrmagazine.com/marc-halperin/limitless-possibilities-fried-chicken