Patricia Cobe
Senior Editor
Articles by
Patricia Cobe
Page 1355 trends spotted at NAFEM
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.
One Boomer’s explanation of polished casual’s rising appeal
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.
It’s difficult to stick to resolutions when going out to restaurants is part of your job description, this January, a number of chains kicked off the New Year with menus that make it easier for me and other customers. For their efforts, we’re likely to reward them with our dollars as well as our gratitude.
Sales for steak houses grew 6.2 percent in 2013, several points ahead of the 2.4 percent growth for all full-service restaurants, according to Chicago research company Technomic. Even so, many customers still see these palaces of red meat as special occasion or business dinner restaurants. High check averages are one reason. An overly formal atmosphere is another.