Will Novelty Foods Fix the Fast Food Slump?

August 15, 2016

1471036997485By Vera Gibbons
http://www.foxbusiness.com/features/2016/08/15/will-novelty-foods-fix-fast-food-slump.html 

Grilled hot dogs. Mac ‘n Cheetos. Beefy Frito burritos. Chicken rings. Hot dog-crusted pizza. The revival of old cult favorites like clear soda and chicken fries.

And now – the “Whopperrito.”

Yup, this burger/burrito hybrid goes national today following successful test debuts in Ohio, Pennsylvania and Texas.

What gives? Why are the fast food chains putting so many weird – if not repulsive – food gimmicks on their menus? “It’s about generating traffic,” says Darren Tristano, president of Technomic Inc., a food service research firm.

There’s been a pullback in the industry, you see. A slump. And everyone’s feeling it – from Shake Shack (SHAK) to Starbucks (SBUX) to McDonald’s (MCD).

“Things were going really well at the start of the year when all the economic indicators that would correlate to positive restaurant conditions were in a good place – gas prices were low, confidence was up, housing was settled – and then in April, the switch turned off even though the indicators were still in place.”

Why? Tristano says there isn’t one specific reason for the softness. “People are buying food from other places – supermarkets, convenience stores; they’re eating at home more; and then there’s the presidential election, which could be a trigger point. It’s really the most tangible explanation anyone can point to—political uncertainty.”

Regardless, consumers – especially those looking ahead and thinking about college obligations and other expenses – are watching their wallets, says economist, Arjun Chakravarti, Assistant Professor of Management and Marketing at the Stuart School of Business.

While the younger set (The 25-year old group without 401ks and exposure to the global markets) is more optimistic about the economy and therefore more inclined to spend (especially in light of slightly rising wages and lower gas prices), says Chakravarti, the reality is that purse strings are pretty tight right now. And they’re not expected to loosen them anytime soon.

In fact, restaurant sales, virtually flat, are expected to remain weak for the rest of the year, according to The NPD Group, an industry research firm.

Is this a warning sign for the economy? “A downturn in restaurant sales increases the likelihood of a recession, but the hope is that it’s counteracted/buffered by expectations for increases in business spending in the 3rd quarter,” says Chakravarti.

Fast food chains aren’t taking any chances. They’re responding by offering aggressive discounts that emphasize affordability, and unleashing innovative, zany mash-ups that are more profitable (Burger King’s “Whopperrito” will sell for $2.99; $4.99 when wrapped into a combo meal.).

Buzz marketing – a viral marketing technique that is focused on maximizing word-of-mouth potential largely on social media platforms – is the name of the game, says Dan Rene, senior vice president at LEVICK, A strategic communications firm. “Fast food chains are engaging customers by selling them an ‘experience’ and this is an ‘experience’ that customers want to be part of, and share—pictures, posts, you name it.”

“It doesn’t matter whether or not customers like the food or what it tastes like. If everyone’s talking about it and the hype results in more foot traffic for the fast food chain, it’s won.”


Leading Culinary Predictions & Trends 2016: What’s in the Hunt?

August 4, 2016

Morrocan.jpg

By Barbara L. Vergetis Lundin, Assistant Editor
http://www.foodabletv.com/blog/leading-culinary-predictions-and-trends-2016-whats-in-the-hunt

A survey of chefs conducted by the National Restaurant Association predicted 20 trends for 2016. The chefs are obviously on top of their game, as all of the trends have come to fruition in some form or fashion. Which ones are in the hunt?

“True trends evolve over time, especially when it comes to lifestyle-based choices that extend into other areas of our everyday life,” said Hudson Riehle, senior vice president of research for the National Restaurant Association, in a statement. “Chefs and restaurateurs are in tune with over-arching consumer trends when it comes to menu planning, but add their own twist of culinary creativity to drive those trends in new directions. No one has a better view into the window of the future of food trends than the culinary professionals who lead our industry.”

Some of the predictions are “fully inundating top restaurant chains,” according to Darren Tristano, president of Technomic, a Winsight Company.

Farthest along are natural ingredients, ethnic condiments/spices, authentic ethnic (think Middle Eastern and African spices like sumac and dukkah), ancient grains, ethnic-inspired breakfast items like coconut milk pancakes, and street foods, as a multitude of top chains are embracing these trends in one way or another, he said.

“In my opinion, the two biggest headliners of this year have been natural ingredients and ethnic condiments/spices,” Tristano said. “They’re showing up in all restaurant segments and cuisine types in so many different ways.”

Natural Ingredients

When it comes to using natural ingredients, Panera is setting a high standard. Not only does Panera stress clean ingredients, but the chain has a “no-no” list of ingredients that they have committed to removing from their food by the end of 2016, including artificial flavors and colors; artificial sweeteners like aspartame; partially hydrogenated oils and artificial trans fat; fat substitutes like sucrose polyester and micro-particulated whey protein concentrate; lard; high fructose corn syrup; sucralose; maltodextrin; added nitrates, nitrites, and sulfites; and added caffeine.

California Pizza Kitchen (CPK) recently announced its intention to use more local, natural ingredients. For example, it will source vegetables like lettuce, kale, and arugula from local and regional farms whenever possible. Not only are the ingredients being used this summer at California Pizza Kitchen natural, they are simple – as evidenced by new seasonal dishes like California fields salad (with fresh field greens and baby kale, strawberries, watermelon, basil, California pistachios, feta, and champagne vinaigrette), strawberry shortcake featuring house-made candied lemon zest, strawberry lime margaritas, and strawberry mango coolers.

“It’s been a long, cold winter for many and we are happy to welcome the warmer weather by offering a taste of the season’s freshest ingredients throughout our menu,” said Brian Sullivan, senior vice president of Culinary Development for California Pizza Kitchen, said in a statement. “Tender, leafy greens are a key component to many of our dishes and we’re also giving fresh strawberries special emphasis this season…We love summer at California Pizza Kitchen when some of our favorite produce, like sweet strawberries and watermelon, are at their freshest and juiciest.”

Even McDonald’s has jumped on the natural ingredient bandwagon with a new line of summer salads that are moving from traditional iceberg lettuce to red leaf lettuce, romaine, baby spinach, and baby kale peppered with vibrantly colored vegetables.

McDonald’s culinary and supply chain teams have even traveled to some of the chain’s lettuce suppliers, learning, right in the field, how the leaves are harvested and how suppliers maintain consistent growing techniques.

Further, McDonald’s has committed to fully transition to cage-free eggs over the next 10 years. Annually, McDonald’s purchases approximately two billion eggs in the U.S. and 120 million eggs in Canada.

Ethnic Condiments and Spices

American consumers are seemingly pretty adventurous when it comes to food. In fact, 80 percent of those consumers surveyed by the National Restaurant Association in 2015 consume at least one ethnic cuisine per month; 17 percent eat seven or more monthly.

Further, two-thirds are trying a wider variety of ethnic cuisine than they were five years ago, according to NRA research. Restaurants were found to be the main way consumers get access to ethnic food.

“Americans generally are more willing to try new food than they were only a decade or so ago – especially in restaurants – underscoring that the typical consumer today is becoming more adventurous and sophisticated when it comes to different cuisines and flavors,” said Annika Stensson, director of Research Communications for the National Restaurant Association, in a statement. “Ethnic cuisines are a long-term trend on restaurant menus, with some being so common that they’re hardly considered ethnic anymore, while others are still relatively unknown. However, our research shows that consumers are exploring a range of international dishes these days.”

The research revealed that, not surprisingly, Italian, Mexican, and Chinese are the most familiar, while consumers are least familiar with Ethiopian, Brazilian/Argentinian and Korean cuisines. However, condiments and spices with these origins are popping up on familiar menus.

Lizzy Freier, menu analysis managing editor with Technomic has been tracking the up and coming trends in spices and has found that berbere (a staple spice mixture in Ethiopian cooking) and other African influences are making their way onto North American menus. In particular, True Food Kitchen serves a Moroccan Chicken with chickpea, olive, spinach, and chermoula (a North African marinade); BLT Steak features a rack of lamb with a spicy North African merguez sausage; Veggie Grill has unveiled a super green salad featuring hummus and harissa (Tunisian hot chili pepper paste); and Modern Market’s eggplant goat sandwich offers a spicy helping of harissa tahini.

Nando’s chicken chain has made peri peri (also called piri piri) famous, if not infamous. The Portuguese seasoning, which is prevalent in South Africa, contains crushed chiles, citrus peel, pepper, salt, onion, lemon juice, basil, oregano, tarragon, lemon juice, pimento, paprika, and bay leaves (although Nando’s recipe is a secret). A chain similar to Nando’s, albeit much smaller, Boneheads Grilled Fish & Piri Piri Chicken also capitalizes on the South Africa influence.

Noodles & Company has incorporated a similar, more exotic version of sriracha into its menu. Called gochujang, it plays heavily in the fast-casual restaurant’s new dish Korean BBQ meatballs with gochujang sauce – making Noodles & Co. the first national restaurant chain to feature gochujang on its menu. Sriracha is also a popular condiment at Noodles & Company, as well as other chains like Subway.

Ghost peppers, the world’s spiciest pepper, are a hot menu item, as evidenced by Wendy’s ghost pepper fries and Quaker Steak & Lube’s dusted ghost pepper flavor which is available for a limited time as a wing sauce.

Brazilian-influenced brands include Texas de Brazil Churrascaria, Fogo de Chao, and Tucanos Brazilian Grill. Plus, these kinds of ethnic influences are also appearing on non-ethnic restaurant menus. For example, Yogurtland offered a limited-time Argentinian Dulce de Leche Cookie frozen yogurt flavor at the end of April.

Argentinian Chimichurri sauce has been popular at national brands, particularly paired with shrimp (Taco John’s, Fuzzy’s Taco Shop, and Red Lobster).

Early Stage Trends and Laggards

On the opposite end of the spectrum, many trends – like hyper-local sourcing, artisan ice cream and butchery, and house-made sausages – are in their early stages, appearing in mostly independent restaurants.

“[These trends] are really tough for large restaurant chains to do on a national level…because it’s expensive and equipment can be tough to source,” Tristano said.

Some of these trends do well in non-commercial as opposed to commercial.

“Hyper-local sourcing and food waste reduction/management are both well-developed at college and university foodservice,” said Tristano. “Applying these to the mainstream could be tougher, though some chains like Sweetgreen and Shake Shack have approached trends like food waste in interesting ways by repurposing food scraps.”

For example, for a limited time, Sweetgreen and Shake Shack featured a burger created by Chef Dan Barber (the wastED juice pulp cheeseburger), which used leftover vegetable pulp, leftover cheese trimming, and bruised beets for ketchup, atop a repurposed bun made from stale rye bread.

While other trends, are making progress, it has been significantly limited. For example, chains like True Food Kitchen and Top 500 chain Sweetgreen feature sustainable sea bass and sustainably farmed trout, respectively, but many other large chains aren’t quite there yet.

While pickling has been a huge trend in recent years, even making it onto menus like Red Robin which recently unveiled a Battered Broccoli with house-made pickled jalapeno aioli, there hasn’t been a significant surge on other top menus.


Spice up Sliders with Non-Burger Options

May 10, 2016

SS-CrabCakeSlidersSmall

by: Marzetti Foodservice
http://blog.marzettifoodservice.com/spice-up-sliders-with-non-burger-options/

Customers continue to crave sliders, those mini sensations that pair well with warm weather and cold beverages. The opening of seating on patios and sidewalks always signals an uptick in orders for these shareable snacks. Sliders are the ultimate treat for customers who want “just a bite” of something at happy hour or snack time. They’re a popular option for grazing-prone millennials, who often choose “snack like” items over larger entrées. Operators love the versatility of sliders, since they represent a single menu item that can be used as a hors d’oeuvre, appetizer or entrée.

The Slider Evolution

“Sliders are part of the increased trend for personalization, customization and miniaturization that we see throughout the industry,” says Darren Tristano, president of Technomic, a food industry research and consultancy. “Sliders are going through their own evolution now, and chefs are moving beyond the basic burger, using the soft bun as a carrier for different proteins like pulled pork, chicken or salmon.”

Tristano says the highly customizable format allows operators to demonstrate their culinary credibility. “Because consumers are ordering a smaller portion, they’re usually willing to be more adventurous, or to order a combo plate of a few different types of sliders, one of which can be a more creative stretch for the kitchen.”

Sliders on the Menu

There are endless options for what goes inside a signature slider. Beef ‘O’ Brady’s Family Sports Pub serves Southern Fried Chicken Sliders with smoked Gouda cheese and honey mustard aioli. Del Frisco’s Grille’s Asian Street Bao Sliders include barbecue pork, pickled daikon and carrot, cucumber, cilantro and chiles. And Bar Louie offers Blackened Salmon Sliders with bacon, spinach, tomato and pesto mayonnaise.


McDonald’s All-Day Breakfast Sparks a Fast Food Fight

May 9, 2016

by Leslie Patton

http://www.bloomberg.com/news/articles/2016-05-03/mcdonald-s-breakfast-push-sets-off-morning-scramble-in-fast-food

Fast-food joints aren’t hitting the snooze button anymore.

McDonald’s Corp.’s decision to start selling Egg McMuffins all day long last year — meant to help sales during lunch and dinner time — has boosted its morning business as well. That, in turn, has kicked off a scramble among its rivals to find new ways to combine eggs, potatoes and meat for a tasty breakfast.

The latest example is Burger King’s Egg-Normous breakfast burrito, which is being introduced in the U.S. on Tuesday. It’s stuffed with sausage, bacon, eggs, hash browns, cheddar and American cheese and served with picante sauce. The home of the Whopper, which still serves breakfast only during morning hours, also recently added a supreme breakfast hoagie and got rid of slower-selling English muffin sandwiches.

“We’ve invested more in breakfast,” Alex Macedo, head of Burger King North America, said in an interview. “The environment is very competitive.”

Along with adding and deleting items, Burger King tweaked its smaller egg burrito earlier this year, removing green and red peppers and replacing them with hash browns.

Skillet Bowls

Taco Bell revised its morning offerings in March to include $1 options such as skillet bowls and sausage flatbread quesadillas. Subway Restaurants just announced buy-one-get-one subs for the month of May. The catch: They have to be purchased before 9 a.m. And Dunkin’ Donuts revamped its menu boards to focus on all-day choices and started advertising $1.99 Coolatta drinks that are sold at all hours.

The changes come as more U.S. consumers grab eggs and coffee outside the home, according to a study by researcher GfK MRI published by EMarketer.com. Last year, more than 34 percent of Americans reported buying breakfast at fast-food restaurants, an increase from 32.8 percent in 2011. Meanwhile, fewer consumers said they’re dining out for lunch and snacks. Dinner increased less than 1 percent.

McDonald’s all-day breakfast in the U.S. has helped turn around its worst sales slump in more than a decade by drawing more customers throughout the day, including the morning. The plan is surpassing its goals.

Exceeding Expectations

“It’s still exceeding our expectations,” Chief Executive Officer Steve Easterbrook said on a conference call in April. “Whilst we clearly added incremental visits and incremental spend across rest of day, our breakfast business has also prospered.”

Items like Egg McMuffins and hash browns fueled a 5.4 percent U.S. same-store sales increase at McDonald’s in the first quarter. That’s stronger than the most recent quarterly gains posted by Burger King, Dunkin’ and Taco Bell.

“It’s helped drive success, which they haven’t seen for several years,” said Darren Tristano, president of industry researcher Technomic Inc.

After losing customers to McDonald’s all-day Egg McMuffins, Jack in the Box Inc. has been advertising a triple-cheese and hash-brown breakfast burrito. Same-store sales at company-owned Jack in the Box locations may be down as much as 3 percent in the recently ended quarter, the company said in Februar-1x-1y. The chain also is adjusting and improving other breakfast items, CEO Lenny Comma said during a conference in March.

Dunkin’ Donuts said last month that its new menu boards are helping drive breakfast-sandwich sales. It’s also focused on introducing mobile ordering and will start a 1,650-store test in metro New York in May to get customers their morning meals even faster. CEO Nigel Travis says McDonald’s push has actually helped Dunkin’ in the breakfast battle by highlighting that the doughnut chain has the same menu all day. Still, the change has increased competition for diners’ dollars.

“Clearly, the value war is pretty intense,” Travis said in an interview.


10 Nuggets For $1.49? Here’s Why Fast Food Is Ridiculously Cheap Right Now

April 1, 2016

Venessa Wong
Buzzfeed News
Feb 29, 2016
http://www.buzzfeed.com/venessawong/why-fast-food-is-ridiculously-cheap-right-now#.gnYqPoN15

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The country’s largest fast food chains have been showering customers with deals after years of losing out to newer, higher-end chains. And now, in a battle for customers who remain loyal to old-school fast food, the big chains are engaged in a brutal price war.
Fast food companies have always targeted lower-income consumers. What’s different now is that these customers are expected to benefit from lower gas prices, falling unemployment, and rising minimum wages, according to research by investment bank Cowen and Company. And as low-income consumers find more money in their wallets, commodity prices are no longer shooting upward as they did in recent years.
As “forecasts for key restaurant commodities including beef, chicken, pork, dairy and wheat are in-line to below long term averages,” restaurants are particularly eager now to take advantage of the lower costs to boost traffic to stores, said Cowen’s report.
McDonald’s announced that starting Feb. 29, customers could pick two of four “iconic menu items” — a Big Mac, a 10-piece order of Chicken McNuggets, Filet-O-Fish or a Quarter Pounder with Cheese — for $5. This deal replaces the even lower-priced McPick 2 deal launched in January, in which customers could get two items — McChicken, McDouble, mozzarella sticks, or small french fries — for $2.
Meanwhile, Wendy’s has been offering a four for $4 deal. Value monger Burger King has an even cheaper five for $4 promotion, as well as an ongoing two for $5 sandwich deal, and 10 chicken nuggets for $1.49. Even Pizza Hut has a $5 “flavor menu.”
“All the major chains have jumped on the dollar pricing in an effort to maintain share against competitors,” said Darren Tristano, president at restaurant consultancy Technomic.


The remarkable rise of the sushi burrito

March 7, 2016

By Becky Krystal
The Washington Post
March 4th, 2016
https://www.washingtonpost.com/news/going-out-guide/wp/2016/03/04/the-remarkable-rise-of-the-sushi-burrito/

Korrito

Has your sushi been a bit different lately? Maybe longer, pudgier and rolled up with rice, protein and vegetables? You know, kind of like a burrito?

Actually, let’s call a spade a spade. Your sushi isn’t just like a burrito. At an increasing number of eateries, it is, in fact, a burrito. The sushi burrito has officially joined the ranks of such culinary chimeras as the Cronut and the ramen burger, seducing both eager customers and the restaurateurs who want to feed them.

Even as diners eat fewer Chipotle burritos, sushi burritos are gaining traction around the country and in the Washington area. The latest purveyor joined the D.C. scene last week: Seoulspice in NoMa, which sells what it calls the Korrito, a Korean-style burrito wrapped in seaweed and filled with sushi-grade rice, plus a variety of meats, vegetables and sauces.

Eric Shin, a percussionist for the National Symphony Orchestra, said he hit upon the burrito concept almost by accident about two years ago. He’d originally planned to offer kimbap, Korean rolls sliced into bite-sized pieces. Unfortunately — or perhaps fortunately — the machine he bought to cut them destroyed the food. “It was a huge mess,” he said. Amid the disappointment, Shin’s wife was so hungry she just picked up an uncut roll and started eating it like a burrito.

“It just sort of stuck,” Shin said.

Darren Tristano would tell you that the popularity of the sushi burrito is no accident. The president of Technomic, a Chicago-based firm that specializes in food industry analysis, said a number of factors are at play. Primary among them is the form itself. Four years ago, a Technomic concept study predicted “burrito-inspired” would be a common industry trend. Good call.

Sushi burritos have also been propelled by the growth in fast-casual dining and its build-your-own mentality, Tristano said. And with sushi available at almost every grocery store these days, it’s become an accessible and familiar food.

Like so many food innovations, sushi burritos gained traction on the West Coast and are continuing their march across the country. Sushirrito, a five-location California chain that bills itself as “the original sushi burrito concept” debuted in San Francisco in 2011, the same year the Jogasaki food truck hit the streets of Los Angeles; the Kome truck peddles sushi burritos in San Francisco.

“The concept for Sushirrito came to be since we love sushi and wanted it to be more accessible and portable. Burrito-sizing sushi makes a lot of sense given the handheld aspect of it,” said Sushirrito founder Peter Yen. “We weren’t trying to start a trend. We simply wanted to create a new type of food that we like to eat. Hybrid foods only make sense when the foods belong together — just because you can do a mash-up, doesn’t mean you should.”

Even given the wave of sushi burritos in California, lifelong friends and first-time restaurateurs Mike Haddad and Travis Elton weren’t quite sure what to expect when they debuted Buredo in downtown D.C. last summer.

[There’s no way we couldn’t try Buredo’s burrito-size sushi rolls]

“We didn’t know how it would be perceived,” Haddad said. When the doors opened and curious diners snaked down the block, “I said, ‘I think we have something here.'” Something big enough that the duo is close to opening a second location, near Dupont Circle.

Haddad and Elton think they’ve hit on customers’ interest in food that is fresh and healthful.

Darren Norris knows he’s tapped into that market at his almost year-old Maki Shop on 14th Street NW, where evenings will see diners trickling in from CrossFit and other nearby gyms. The owner of the late Kushi in Mount Vernon Triangle — whose six-ounce maki fall somewhere between the size of smaller sushi and sushi burritos — said his “sushi hand rolls” are “a lifestlye product” for on-the-go diners. “I want to be that thing that you could eat three days a week and not feel guilty about it,” Norris said.

Kaz Okochi, the proprietor of Kaz Sushi Bistro near Foggy Bottom, said he thinks size is what attracts people to sushi burritos — “too much rice,” he opined — and worries that diners who eat them will come to his restaurant and wonder why his food isn’t bigger. “They might get disappointed,” the Japanese native said. (Okochi’s own fast-casual, design-your-own sushi endeavor, Oh Fish!, lasted about two years downtown.)

Their size and torpedo shape notwithstanding, sushi burritos have forced us to reconsider what we think of as sushi, especially when it comes to fillings. At Buredo, nori is wrapped around everything from yellowfin tuna or salmon sashimi to tofu and pulled pork shoulder. Seoulspice’s Korean-accented items include bulgogi beef, pickled radish and, of course, kimchi. At Burrito San in Miami, you can have your sushi burrito by way of the Philippines (braised pork, banana ketchup) or India (spiced chicken, potatoes, curry). Denver’s Komotodo not only sells rolls such as the Bee’s Knees (fried chicken, asparagus, bacon, Monterey Jack cheese) and Fish n’ Chips (white fish, slaw, potato chips), but also gives you the $2 option to have your burrito deep-fried. Really, the question these days is not what can you put in a sushi burrito, but what can’t you?

Okochi, though, doesn’t take umbrage with the burrito entrepreneurs’ use of the word “sushi.”

“I’m not saying burrito sushi isn’t true sushi. Sushi is vinegared rice,” he said. Sticklers could even contest whether Okochi’s food is “true” sushi, since the chef said he’s developed his own style at his restaurant.

As long as sushi burritos don’t take over the entire sushi market, he’s fine living side-by-side with them, he said.

In fact, self-professed sushi lovers Haddad and Elton view themselves as “introducing sushi to a new audience,” Elton said.

“It is definitely opening up people’s minds,” Haddad said.

Seoulspice’s Shin said he’d like his Korritos to similarly encourage diners to seek out the kind of traditional Korean food he grew up eating.

Even with more people like Haddad, Elton and Shin getting in on the sushi burrito game, Technomic’s Tristano said there’s still room to grow in the genre. He said reasons why sushi burrito establishments are still less common than their popularity might indicate include food safety issues with sourcing and serving raw fish (although many burritos rely on cooked, fried or even vegetarian fillings) and the fact that the concept is hard to replicate.

“A good sushi burrito can be tricky and sometimes challenging to get the flavors to blend together well in a larger roll,” said Mauricio Fraga-Rosenfeld of Rolls by U in Arlington, which opened in the fall with sushi “ritos” such as the Frida (with roast beef and kimchi) and the Van Gogh (a more traditional pairing of tuna and avocado). “Also, price point may play a part in why others don’t want to risk it. It’s cheaper to do tacos or Mexican burritos. It takes creativity and great quality in product and recipe to get it right, as well as extremely fresh ingredients.”

“I think it’s really difficult to pull off,” Shin said. “Most of the restaurants that open up are afraid to do something different.” Shin said he had to battle through questions and skepticism from his own family (his parents ran a Korean restaurant in Atlanta), some of whose recipes he’s using at Seoulspice. “I caught a lot of s— from my grandma,” he laughed.

When other sushi burrito spots do inevitably open, Shin won’t be too worried. “The more, the merrier,” he said. “I’m so proud of D.C. for embracing ethnic foods and creative ethnic foods in general.”

The Buredo duo was slightly more measured.

“Time,” Haddad said, “will tell on who will last.”

Correction: A previous version of this story misidentified the geographical origins of Jogasaki and the Kome truck. This version has been updated.


Cage-free eggs could boost Bloomin’ Brands’ bottom line

February 29, 2016

Ashley Gurbal Kritzer
Tampa Bay Business Journal
Feb 23, 2016
http://www.bizjournals.com/tampabay/blog/morning-edition/2016/02/cagefree-eggs-could-boost-bloomin-brands-bottom.html

Don’t count the cage-free eggs before they’re hatched, but Bloomin’ Brands Inc.’s latest supplier decision could boost its bottom line.outback-ft-myers-evening-750xx1800-1013-0-104

Tampa-based Bloomin’ (NASDAQ: BLMN) said Monday that it will transition to 100 percent cage-free eggs in its restaurants by 2025. Bloomin’ is the parent company of Outback Steakhouse, Carrabba’s Italian Grill, Bonefish Grill and Fleming’s Prime Steakhouse and Wine Bar.

“Our guests expect us to source and purchase wholesome ingredients responsibly,” Juan Guerrero, chief global supply chain officer, said in a statement. “We are working with our suppliers to ensure we meet or exceed this deadline.”

Committing to cage-free eggs is a popular move in the restaurant industry. In September, McDonald’s Corp. (NYSE: MCD) said it would shift to cage-free eggs, as is Dunkin’ Donuts (NASDAQ: DNKN) and Taco Bell, which is owned by Yum! Brands Inc. (NYSE: YUM).

Bloomin’ operates close to 1,500 restaurants throughout 48 states, Puerto Rico, Guam and 22 countries.

The cage-free move, Bloomin’ said, “reaffirms the company’s commitment to the humane treatment and handling of animals” — and that’s important to consumers, according to Technomic Inc., a Chicago-based food industry research and consulting firm.

“Cage-free is particularly important right now,” Darren Tristano, Technomic president, wrote in a Feb. 2 blog post. “Forty seven percent of consumers said they are more likely to order dishes made from cage-free eggs or poultry during breakfast dine-out occasions.”

“The preference ties into health and wellness concerns from consumers,” Tristano said.

“Consumers are increasingly concerned about transparency — what’s in their food and where it came from,” he wrote, “and operators and suppliers are feeling the heat.”


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