The sandwich generation
Today’s diners see sandwiches as a healthier, fresher more affordable choice—especially in the quickservice segment.
Food
Tea comes to a boil
Tea doesn’t seem to command the same devotion and geekdom that coffee does here in the U.S. While coffee houses boast Rube Goldberg contraptions for brewing java, many operators still throw a tea bag in a cup of hot water—which doesn’t cut it for tea lovers.
In a matter of months, restaurateurs will need to notify employees of their new health insurance options under the Affordable Health Care act, officers of the National Restaurant Association alerted attendees at the Restaurant Leadership Conference. In a short, focused presentation, CEO Dawn Sweeney and chairman Phil Hickey stressed that operators need to learn their obligations and options now to contend with one of the greatest challenges ever faced by the industry.