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Label of sustainability boosts millennials’ perception of coffee

Coffee is an emotionally driven purchase for millennials, with sustainability of the product being a strong motivator, according to a survey by Datassential. According to the survey results, 45% of millennials have a more positive view of a coffee establishment if it offers sustainable products. (Food Navigator)

Industry News

Arby’s returns to unit growth

Arby’s Restaurant Group Inc. said Wednesday that same-store sales increased 6.6 percent in the first quarter, and that the momentum is leading franchisees to build new locations. The Atlanta-based sandwich chain reported its 22nd straight quarter of same-store sales growth, and the 13th straight quarter that same-store sales growth outpaced the quick-service segment. (Nation’s Restaurant News)

Industry News

Dunkin’ debuts delivery experiment in Boston

Dunkin’ Donuts will launch delivery from about 200 Boston-area stores, in partnership with delivery services Favor and DoorDash. Both services take orders through their mobile apps, and DoorDash also allows ordering from its website. (Boston Herald)

Industry News

Burger King says hot dogs helped boost US sales

OAKVILLE, ONTARIO
Burger King’s sales rose during the first quarter, boosted by the addition of hot dogs to the menu in the U.S. Parent company Restaurant Brands International Inc. said Burger King’s global sales jumped 4.6 percent established locations, including a 4.4 percent increase in the U.S. and Canada. (Miami Herald)

Industry News

See the Spot: Subway Using Deja Vu Deal for Breakfast Boost

Subway will promote its breakfast menu in May with a free breakfast sandwich offer for customers who purchase any other sandwich before 9 a.m. daily. Breakfast is a growing category for chains including McDonald’s, Starbucks and Dunkin’ Donuts, and Subway launched its morning menu in 2010. (Advertising Age)

Full Service Lodging Magazine News Room Quick Service Training & Education

Your One-Stop Shop for Employee Training

It’s easy to let employee training fall by the wayside. Staffing schedules crisscross in a busy hospitality business, and labor costs are high as it is. Yet incorporating outside training courses into your employment practices is well worth the short-term hassle and expense for a whole slew of reasons.

Full Service Lodging News Room Quick Service Washington Hospitality Weekly

Weekly Update: WLA challenges ballot title of union-backed Seattle hotel initiative

The WLA filed a ballot title challenge to Initiative 124. We updated members about I-124 in last week’s Weekly (read it here.) We believe the ballot title fails to accurately

News Room Training & Education

Washington Restaurant Market Watch: Hospitality industry embraces virtual reality

At this year’s Boyd’s Coffee® ProStart Invitational in February, the Washington Restaurant Association (WRA) brought along a 360-degree camera to capture the action.

Industry News

Chipotle Takes Ownership in Food Safety – How Will Consumers Respond?

Consumers want to eat food containing locally sourced ingredients. Many companies have responded well to this trend and seen financial success. But it’s harder for larger food companies with established supply chains and practices built for central distribution to adjust and to assure quality and safety of ingredients. (Viewpoints on Innovation)

Industry News

Packaged Facts: Millennials want customization, mashups

Offering personalized choices, mashups, healthy snack options, bowl formats and functional ingredients are ways for retailers, manufacturers and restaurateurs to attract millennials, according to a report from Packaged Facts. “More than a third of millennials order something different every time they visit a restaurant. What better way to entice them to a restaurant than to offer a mix-and-match dining experience where they can build something different every time?” the report said. (FoodNavigator-USA.com)

Industry News

MCDONALD’S TESTS MCNUGGETS WITHOUT ARTIFICIAL ADDITIVES

NEW YORK (AP) — Like the indestructible Twinkie, Chicken McNuggets are practically a culinary punchline, a symbol of hyper-processed fast food with a list of ingredients that reads like a chemistry exam. But now McDonald’s wants to take at least some of the mystery substances out. (Associated Press)

Industry News

Flame Burns Strong for Fast Casual Franchise Teriyaki Madness

DENVER – April 27, 2016 – (BUSINESS WIRE) – When it comes to being on trend, Teriyaki Madness hits the trifecta: fast casual, Asian-inspired and customizable. Answering the nationwide demand for the Seattle-style teriyaki ubiquitous on almost every corner in that city, Teriyaki Madness – better known by devoted raving fans as “TMAD” – is a small fresh Asian grill that serves bowls of bold, flavorful food made to order with fresh, natural ingredients, served tableside in 5-7 minutes. All chicken dishes use fresh (never frozen), all-natural chicken that is 100 percent natural, marinated and grilled with house-made sauce. (Franchising.com)

Industry News

Minimum-wage law: This is not play money

RECENT headlines declaring little price impact from Seattle’s groundbreaking $15-minimum-wage experiment did not quite tell the whole story. The news was based on University of Washington research, which took a snapshot one year into the seven-year phase-in toward a $15 wage floor. (Seattle Times)

Industry News

Report: Gen Y’s thirst can drive restaurant sales

Millennials are driving strong growth in the fresh juice and smoothie category, a trend that restaurants can use to boost sales, according to a report from Fona International. “[M]illennials’ ‘clockless’ eating schedule gives juice an edge, especially if it’s fresh, premium and has phenomenal taste,” the report says. (Restaurant Hospitality)

Industry News

Restaurants move beyond kale in the search for better bitter greens

Radicchio, escarole, dandelion greens and more are cropping up on restaurant menus as chefs search for new ways to add interest to salads. These bitter greens are best when offset by rich ingredients like cheeses or fatty meats. “Nothing cuts fat like bitter, and it pairs so well with acidity,” chef Paul Kahan said. (Wall Street Journal)