Emerging spice blends: Mintel report

Research firm Mintel identified emerging flavor trends that have potential for application in foodservice. In its 2018 U.S. Flavor Trends Report, global spice blends were identified as having unique potential for restaurants and foodservice organizations.Berbere is a blend of several spices, including ginger, basil, chili peppers, and garlic. It’s been used in stews, notes Mintel…. Ras el hanout is a variable and evolving spice, typically including cardamom, cumin, and ginger. Togarashi is added to soups and proteins and saw a 9 percent increase in mentions on menus from 2015 to 2017.

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2018 Food, dining trends with staying power

Here are the trends that appeared in our “2018 Food and Dining Trends Report” earlier this year that have staying power: Plant-based foods going mainstream; off-premise food poularity; local gives way to regional attribution; manifestation…overuse of term “local” dilutes meaning, significance, say experts regional global territories: “Southern Low Country, Ozarks, Appalachia, Cuba, India and the Middle East.”

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3 ways to improve food cost starting next week: Best practices blog

Restaurant challenges remain, including managing the costs of a restaurant business. It remains a focal point within the industry… dishes get sent back to the kitchen; or a sandwich at a deli shop gets dropped now and then; or some food even spoils… Food waste is a real issue. Moreover, dishonest employees who
take food or supplies can really cost you a fortune.

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Starbucks CFO to retire amid major developments at coffeehouse giant

Starbucks will see its chief financial officer, Scott Maw, retire November 30. Maw started with the company as global controller in 2011 and later was promoted to senior vice president of corporate finance. Maw has a background in insurance and financial services, and is a graduate of Gonzaga University.

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Amid growing demand for plant-based proteins, Beyond Meat triples production capacity of meat alternatives

Beyond Meat indicates it has tripled production in Columbia, Missouri, with a second plant. Its new plant will expand production capacity from 30,000 to 100,000 square feet and add 250 new jobs….Beyond Meat produces plant-based proteins for a variety of customers. Beyond Meat has also recently added Beyond Sausage.

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Teriyaki Madness adds mobile app to enhance guest experience

Fast-casual chain Teriyaki Madness has added a mobile app. Customers can order for in-restaurant pickup and will also be able to order for delivery in the markets in applicable markets.The Teriyaki Madness app integration for mobile ordering was created by Olo, a leading provider of seamless ordering at restaurants, which connected the app to the chain’s POS provider, Revel. Its rewards and special community features and enticements were designed by Punchh

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Krispy Kreme releases summer doughnuts, Freedom Ring

Krispy Kreme Doughnuts will be releasing limited-time doughnuts at its retail outlets. The new “summer desserts” include the Strawberries & Kreme Doughnut and the Banana Pudding Doughnut, both available starting June 20. Freedom Ring Doughnut will feature the classic Original Krispy Kreme Glazed Doughnut decorated with red, white and blue to reflect an image of the American flag, available between June…

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Fast-casual Honeygrow expands in MidAtlantic Region

Fast casual restaurants in the Washington, D.C. area continue to grow, as Philadelphia-based Honeygrow expands further in the MidAtlantic region. Honeygrow, which focuses on new and different stir-fry combinations, has 32 locations open across 10 states, currently—with 18 of those stores now open in the MidAtlantic. Stores in D.C. area include Chinatown, Reston, Pentagon City, and Rockville.

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Macaroni Grill releases new menu, limited-time specials from chain’s history

Romano’s Macaroni Grill is getting a menu makeover, releasing a new menu with several new dishes to add to its offering. Macaroni Grill is also bringing back favorites from its 30-year history at participating locations…Seafood Cioppino, San Marino Chicken, grilled bone-in pork chop, said Holly Wagstaff-Bellomo.

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Pincho Factory promotes Jayson Tipp to CEO

PIncho Factory has named Jayson Tipp, chief executive officer, effective immediately. Pincho Factory serves Latin-inspired kebabs and hamburgers, and currently has five locations, with plans to add 10 stores in the Washington, D.C. market.

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CraftWorks names interim CEO as Srinivas Kumar resigns

CraftWorks Restaurants & Breweries Group, Inc. has accepted the resignation of Srinivas Kumar, who became CEO of the company in 2014. Fred Beilstein III will serve as interim CEO as he continues Mr. Kumar’s work to grow all the CraftWorks brands.

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Broad Street Licensing Group named a Top 20 Global Licensing Agent

The Broad Street Licensing Group (BSLG) has been named one of the “Top 20 Global Licensing Agents” by License! Global Magazine. Ranking number 12 on the prestigious list, BSLG was instrumental in the transition of the Tony Roma’s retail product from CBQ, LLC to Ruprecht Company, a time-honored and renowned meat processor and food manufacturer in Chicago—a transition that begin in May, 2017.

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