Deb Lutz was in executive corporate roles for almost her entire life. She was always dreaming of having her own business and went after the dream. She found a franchise called b.good which she traveled to their head quarters and fell in love. After much success and hard work she is working on opening her fifth store. She has not had it all easy, without knowing anything about restaurants and with a daughter that has a genetic disorder; Deb Lutz has worked to get her restaurants going from the ground up.

Key Takeaways:

• Deb Lutz wanted to get out of corporate life, and b.good was a good fit for her.
• She had good business skills, and tried to learn every little detail of foodservice and marketing, starting at the bottom.
• Learning sourcing, from procuring locally grown foods to getting the right people for the right jobs, has been a great asset.

“I had a 20-year career in corporate America and decided I was done and wanted to do something on my own.”

Read more: https://www.qsrmagazine.com/franchising/3-tips-corporate-executive-turned-franchisee

In a world of increasingly conscious eaters, alternative sources of protein are on the rise. For Twisted Root Burger Co., this is fortuitous. In fact, nearly a fifth of the company’s menu comes from protein sources such as boar, emu, alligator, and more. While originally, these meats were more for fun, increased customer demand has earned them their larger stake on the menu. In many ways, these proteins are also healthier than more traditionally consumed meats. However, alternative proteins don’t stop with game meats. Insects have also been on the rise as a source of protein. As with game, there is much evidence to demonstrate the ways in which insects as a protein may actually be much more beneficial than the likes of the chicken or beef we so regularly consume. In addition to being a complete protein, for example, insects also provide soluble fiber, which typically only comes from plants. Insects are also very efficient and eco-friendly to produce, with feed, water, and space all favoring our six legged sources of protein. While at first it may seem difficult to swallow, the future of protein may be leaning towards the creepy-crawly. As more techniques are developed to incorporate insects into food, their reputation will likely change from one of yuck to one of yum. Don’t be surprised if you find yourself snacking on some cricket brittle in the future, and getting vital nutrition while you do.

Key Takeaways:

• Consumers today are generally more health-conscious and want to know more about the source of their food and especially, animal meat.
• Both game meats and insects are becoming a free-range, healthier alternative to regular meat.
• Insects are a much more difficult sell than game meat to today’s health-conscious foodie culture because they are less familiar to our normal diets.

“Twisted Root Burger Co. has become the South’s go-to destination for uncommon proteins at fast-casual prices.”

Read more: https://www.qsrmagazine.com/health-wellness/insects-elk-and-rise-alternative-proteins

Too often considered a quick meal or an unhealthy snack, fried chicken has a bad reputation among the culinary elite. Barney Wolf indicates in his masterfully written piece that all of this may be changing as fried chicken is making a come back so to speak. Chefs are elevating the ingredient to include it in fine dishes across the nation. No longer is it a greasy staple, but a fine dining option for those who want a touch of comfort.

Key Takeaways:

• Fried chicken seems to be making a comeback among people everywhere. One writer wants to know why it is cool again to eat.
• For starters, fried chicken is very popular among all groups monitored. That trend tends to grow in numbers each year that people eat chicken.
• Many new chains have offered their take on the fried chicken dish. That will compete with old model restaurants still serving fried chicken meals.

“Chicken is seeing extraordinary growth in U.S. quick-service and fast-casual restaurants.”

Read more: https://www.qsrmagazine.com/menu-innovations/why-fried-chicken-cool-again

If you visit Panera Bread in the near future, take a look at the cups and you will notice a major change from the design that you are accustomed to. That is because Panera has now added sugar counts on their cups. This new change is just another one of the company’s efforts in helping make people healthier while providing them great food. But, what is the exact reason for this new listing on the cups?

Key Takeaways:

• Panera, the trendy, healthy eatery/food chain, is embarking on what it calls a new wave of transparency, specifically as regards its drinks.
• The company is issuing “sweet facts” cups, which will list sugar and calories for both cola options and proprietary drinks.
• In taking this step, the company believes it’s merely getting out ahead of the legislative curve, which is bound to catch up.

“What’s worse than the amounts of added sugar found in traditional fountain beverages is that guests aren’t even aware of it”

Read more: https://www.qsrmagazine.com/news/heres-why-panera-now-posting-sugar-counts-cups