Winning over millennials’ takeout business
A number of factors drive which chains millennials frequent for takeout, according to Technomic. While a brand may have corporate systems for consistency in place, nailing those to-go elements at the store level is often a different story.
Last week’s 5 head-spinning moments: Special OMG edition
Necks were so torqued by developments thus far in 2017 that a special report was warranted. Have the neck brace ready.
Salted caramel has been a popular flavor duo on restaurant menus for the past couple of years, but judging from the products offered at the 2013 Summer Fancy Food Show, held at the beginning of July in New York City, caramel and salt—both on their own and together—are exploding in the retail specialty food sector. In my never-ending quest to taste, sip and spot trends, I zoomed through the 2400 exhibitors at the Javits Convention Center, sampling and making some observations—albeit under the influence of a food coma. Here’s what stood out.