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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 107

5 lessons from the big chill

January and February may have been the winter of restaurant’s discontent, but the challenge of luring customers fostered some traffic-building ideas that could boost business at any time of year.

Operations

Back to the future: Look inside tomorrow’s restaurant kitchens

The must-haves for modern restaurant kitchens are about much more than just technology. Here’s a look at the innovations that are shaping kitchen equipment and design.

After testing two burgers as LTOs in two stores, Bruegger’s now is rolling them out systemwide (along with other grilled lunch sandwiches) over the first quarter of 2015.

And all eaten just three weeks ago. Here’s what a chef found in his annual dining blitz.

Foodservice manufacturers introduced an array of new equipment at last week’s NAFEM Show in Anaheim, much of it boasting digital controls and “smart” operating systems.

Some operators are looking to source lesser known but abundant seafood that often turns up in the by-catch. These “trash” fish may have names that could sound off-putting to consumers, such as lionfish, sheepshead or grunt, but innovative chefs are proving that their flavor and texture stand up to their upscale cousins—at a gentler price. And diners are biting.

While full-service restaurants still are a major market, suppliers seem to be targeting their goods to what they believe are growth concepts: c-stores, kiosks, fast casuals and QSRs. Here are some other trends that happened on the NAFEM show floor.

Foodservice manufacturers introduced an array of new equipment at last week’s NAFEM Show in Anaheim, much of it boasting digital controls and “smart” operating systems. Several companies showed attendees how to integrate their equipment into a concept-within-a-concept as a way of solving a problem or exploiting an opportunity. Here are three examples.

The killer combo of higher volumes and better margins is luring artistes in whites to bring their culinary skill to the limited-service sector. And that doesn’t mean more burgers.

The National Association of Foodservice Equipment Manufacturers Show got underway in Anaheim Thursday, with 500-plus exhibitors touting their goods. Here are five emerging mini-trends from the show.

Fast casual pulled away QSR customers looking for a more upscale experience. One picky consumer is finding the same dynamic leads her to the casual dining chains that don’t feel like one.

Arooga’s Grille House & Sports Bar sell several tons of chicken wings, however, the bar staple wasn't as popular with female customers—about half of its clientele. To develop a lighter version, R&D started with unbreaded chicken-breast chunks which it bakes instead of fries. Guests ordering the wings can have them tossed with one of the same 30 sauces available on all the wings.

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