Food & Beverage Blogs
Bigger isn't always better: the case for limited menus
by Darrel Suderman — President, Food Technical Consulting
Limited menus for QSRs and fast casual restaurants have financial and operational benefits.
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Is your restaurant green?
by Ed Zimmerman — President, pizza.com
Even though going green may cost more than conventional items, consumers are willing to pay more for the opportunity; for them it is not an indulgence but a…
read nowA 30-brand restaurant tour of Australia
by Darrel Suderman — President, Food Technical Consulting
The focus on healthy menu attributes, such as grass-fed beef, antibiotic and hormone-free products, etc., seemed to be more prevalent than similar products in…
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Gluten-free beer finds its way
by Betsy Craig — pres, menutrinfo.com
I can't tell you how many photos from friends I receive of restaurant bar menus that feature gluten-free beer. The photos are sent out of enthusiasm for the…
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What's in your kitchen?
by John Krebs — President, Axis Purchasing
Technology in food engineering and processing equipment coupled with better logistics has given companies the ability to specialize.
read nowJust Mayo vs. Mayonnaise: How the FDA restricts food innovation
by Darrel Suderman — President, Food Technical Consulting
The FDA established Standards of Identity for many products so that consumers were protected from mislabeled food product. But consumers today are more…
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In times of doubt, think outside the nutritional box
by Betsy Craig — pres, menutrinfo.com
If you are still on the fence about whether you should provide menu items that are allergen- and/or gluten-free, provide a dish as a limited-time-offer to see…
read nowA case for produce management
by John Krebs — President, Axis Purchasing
Produce is hard to benchmark what you should be paying on a regular basis because there is no regularity to the product category.
read nowWhat are Any’tizers, Tanglers, Frisnacks or Wrappetizers?
by Darrel Suderman — President, Food Technical Consulting
Restaurants can sell snacks at premium profit margins and can be more exciting for guests than the traditional core menu.
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Exploring the role of whole grains in the food industry
by Nate Riggs — CEO / Owner, NR Media Group
'If you can pronounce the ingredients, it's probably good for you,' said Cynthia Harriman, director at Oldways and The Whole Grain Council.
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Is McDonald's hinting at a branding change?
by Alicia Kelso — Editor, QSRWeb.com
The company's chef-centered event tonight will explore 'Good Food Served Fast.'
read nowCould Taco Bell roll out the entire Doritos flavor portfolio?
by Alicia Kelso — Editor, QSRWeb.com
The chain will introduce its latest Locos Tacos flavor Aug. 22.
read now$7 Coffee Has Starbucks run out of ideas?
by Darrel Suderman — President, Food Technical Consulting
Why would anyone buy a $7 cup of black coffee? Why would Starbucks even think about selling $7 black coffee? Does Jimmy Kimmel's "taste test" outside a local…
read nowMarketing departments going for the jugular
by Alicia Kelso — Editor, QSRWeb.com
Ads, menu items are outwardly trying to one-up the competition.
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An idea thats catching on
by Betsy Craig — pres, menutrinfo.com
Until there is more education about food sensitivities, the onus remains on the consumer to make sure their meal is safe.
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The Sustainability playground: consumer drivers
by Suzy Badaracco — President, Culinary Tides Inc
Does your company have the ability to make the consumer feel safe?
read nowThe great bacon shortage
by Ed Zimmerman — President, pizza.com
Meat prices will rise next year; keep your customers aware, manage your menu prices and promote items that use less animal protein.
read nowThe sustainability playground: sustainability defined
by Suzy Badaracco — President, Culinary Tides Inc
Sustainability can be broken into the branches of organic, local, seasonal, green and ethical.
read nowMcDonalds global pipeline: Could we ever see McNoodles in the U.S.?
by Alicia Kelso — Editor, QSRWeb.com
CEO has made numerous references to "innovating, sharing and scaling" products from other global markets.
read nowWill leading QSRs start selling organic baby food?
by Darrel Suderman — President, Food Technical Consulting
Keys to success include a focus on organic ingredients and innovative packaging.
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