Published September 29, 2017
CEO of Au Bon Pain, Ray Blanchette is thrilled to be in a position where he can make a difference. The well-known pastry shop is committed to providing fresh baked goods with clean labels and no preservatives. They have also just set up online ordering and payments for their patrons. Busy individuals can place and pay for their orders on line, walk in and grab their ready to go bag and be on their way.
Read more: Au Bon Pain’s CEO on Why Making a Difference Matters
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Published September 29, 2017
It is shown that lately that small restaurant brands have increased by 32% over the past few years. These small restaurants only have 25 sites or less, and are expanding six times faster than larger companies with 100 or more sites, which are expanding at only 7.6%. Medium size companies, with only 25-99 sites, are expanding their number of sites by 47.7%. These small-branded companies are doing better with expanding their companies than the big name restaurants in the United Kingdom.
Read more: Small restaurant brands are growing six times faster than their larger rivals
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Published September 29, 2017
A new tax on sugar in beverages taking effect in the U.K. next April is prompting many local manufacturers to look at ways to reduce sugar in their products. These companies- mostly craft soda and soft drink makers, and the restaurants that serve their products will have to either change the ingredients in their products or increase prices. However the new tax isn’t the only reason these companies are reformulating- they are also following a trend of health-minded consumers preferring less sweet and more varied offerings. This means that many companies are looking into sweetening and boosting flavor with stevia, chicory root, cardamom, pimento berry and other exotic ingredients to keep up with changing consumer demand.
- The Hackney restaurant is riding the trend of healthy drinks to stay ahead of the curve by using vinegar based drinks
- Sales for sugar free drinks are rising and new ginger based carbonated drinks are appealing to new consumers
- The restaurant bar scene is experimenting with new craft drinks that are healthier and carbonated by tonics
“The restaurant has built a cult following for so-called drinking vinegars made with organic apple cider vinegar, which has been rediscovered as a new wonder ingredient by the clean-eating generation.”
Read more: https://www.bighospitality.co.uk/Article/2017/09/25/How-restaurants-improving-soft-drinks
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