Farm Burger, the better-burger chain restaurant, says they intended to have fun in creating snacks for their guests. In place of typical chicken nuggets or even onion rings, the restaurant created Chicken Pot Pie Fritters. Co-founder George Frangos says it’s their aim to emphasize the chain’s Southern roots. Pot pies attract just about everyone’s interest and the traditional chicken and vegetable combo is dipped in panko making a perfect well-loved snack that’s also entirely unique.

Key Takeaways:

• Farm Burger took advantage of its snack menu to look for innovative recipes it could serve up.
• The chicken is serves is traditionally prepared by slow cooking it with classic ingredients before serving.
• One of Farm Burger’s menu goals is to offer a touch of home even when you’re out and about.

“We want our guests to feel at home while dining at Farm Burger, and the Chicken Pot Pie Fritters bring you back to comforting home-cooked meals, with apple butter for dipping.”

Read more: https://www.qsrmagazine.com/menu-innovations/one-better-burger-chains-take-creative-snacks

Captain D was a restaurant that was struggling. They are a seafood restaurant and many other restaurants that serve seafood have major issues, like Captain D’s. However, a new design along with a commitment to quality turned the brand around and gave them a whole new identity. Fast food seafood is something that a lot of people probably do not know about. The years 2010 and 2011 were tough years for this restaurant. They lost a lot of money then.

Key Takeaways:

• Captain D’s is in the midst of a rebranding of its franchise, to remove previous stigma as a faded operation.
• The restaurant has changed its theme to embrace a more beach oriented approach with light airy colors.
• The new menu features grilled options, more vegetables, and items that can be cooked to the customer’s order.

“At an estimated cost of about $110,000 per unit, the process was understandably going to take some time. All of the new restaurants built in the past three years have featured the look, and the company is in the process of going back and remodeling old ones”

Read more: https://www.qsrmagazine.com/exclusives/captain-ds-and-rebirth-fast-casual-seafood

There are 6 questions with Auntie Anne’s culinary mastermind. One of the questions is about the characteristics that are vital to the snack innovation. The culinary mastermind, Melanie Auxer, said that portability is something for Auntie Anne’s because their customers are always on the go. They could have shopping bags in one hand and a stroller in the other, so the products need to be easy to eat as well as carry for the consumer.

Key Takeaways:

• Modern consumers are always out and about, so meals and snacks that are portable are preferred.
• Staying trendy in food can be tough with an always changing target to aim for, but product testing can help with success.
• Involving customers in picking new products can combine research with marketing; limiting risk while boosting awareness.

“We’re looking at how consumers eat, what they eat, and who they eat with. But we want to make ourselves that go-to snack wherever you are, and to do that, we have to understand more than just the flavor trends to stay relevant.”

Read more: https://www.qsrmagazine.com/menu-innovations/6-questions-auntie-anne-s-culinary-mastermind

One pizza delivery driver turned into a Marco’s Pizza franchisee. He was actually fired from his job at a window installation store and then he worked his way up at a pizza place. He eventually became general manager of one location. Three years after becoming general manager, he was selected to partake in a program that helps people learn about store ownership. Cole eventually became an owner and operator of a business. He has been with Marco’s for 22 years.

Key Takeaways:

• Steve Cole begain at Marco’s Pizza as a simple delivery driver, taking orders to customers.
• Cole credits his working his way up to general manager by focusing on getting his foot in the door so he could learn the business.
• By rising from within the company, you have the chance to get to know employees; to better help you to remember you’re one too.

“A manager is only as good as his crew. A lot of people would say the reverse of that, but I truly believe I wouldn’t have been as successful as I am if I didn’t have a good staff.”

Read more: https://www.qsrmagazine.com/franchising/delivery-driver-turned-marco-s-pizza-franchisee

Eco Products is partnering up with the National Aquarium to convert guest’s trash into fertile soil. This is a very innovative effort that will prevent trash from going into a landfill. Eco Products is giving tons of different things like compostable cups and plates and lids to the National Aquarium. This change is going to eliminate sources of pollution for both humans and the environment. Guests will also be inspired to change because of this new effort.

Key Takeaways:

• Disposable plates and utensils save washing dishes and mess, not to mention breakage, but can fill up garbage dumps.
• New products from Recycled Green Industries are biodegradable; combining convenience with environmentally friendly materials.
• By focusing not on trying to change the behavior of people, but fit products into their existing behaviors, the outcomes for all are improved.

“The benefits of this effort extend way beyond the National Aquarium,” Martinez said. “It’s a wonderful example of how used items don’t need to become waste. They can have another life.”

Read more: http://www.restaurantnews.com/national-aquarium-eco-products-team-up-to-convert-guests-trash-to-fertile-soil-112817/