Tag Archives: burger king

Foodservice Industry Week in Brief: 8/3

Looking for some of the week’s top information? Check out these five stories from the foodservice industry from July 30-August 3.

Burger King Sees 60 Percent Increase in Sales

From Nation’s Restaurant News, Read Full Story

As quarter two came to a close, it looks as though Burger King’s menu additions are paying off.  In a recent Nation’s Restaurant News (NRN) article, it’s been reported the fast food chain has seen a 60 percent increase in their second quarter profits.  This is good news for them as it was just a few months back when they lost their No. 2 ranking to Wendy’s.  NRN also added Burger King is also remodeling over 7,000 units in the U.S. and Canada.  Forty percent of of those locations have been remodeled and so far have seen a 12 to 15 percent increase in sales.

Gluten-Free Food Gaining in Popularity, Is It Needed?

From Huff Post Food, Read Full Story

Gluten-free is everywhere now, from grocery store shelves to restaurant menus.  But it may be misunderstood by thousands of people who think it’s healthier way to eat or will help one to lose weight.  Gluten-free items are intended for those with celiac Disease, also known as a gluten intolerance.  (Read more about celiac Disease on Celiac.com).

In Huff Post Food’s recent findings, 1.8 million Americans have the disease with 1.4 million not yet diagnosed.  But what may be the most interesting of what Huff Post Food found was that 1.6 million people don’t have celiac disease yet follow this diet.  This is where there may be some misconceptions of being a weight-loss solution or a healthier way of eating, when it’s really a form of treatment for those with a gluten intolerance or even non-celiac disease related gluten sensitivity.  So while gluten-free may seem as though it’s the latest food trend, it’s actually something people should discuss with a doctor first.  (But definitely a plus to keep or add to a restaurant menu to help those with celiac disease or a gluten sensitivity).

Combo Deals Aren’t As Popular As They Were Five Years Ago

From NACS Online, Read Full Story

Combo deals–they’re popular among consumers, even much to the point where people memorize the combo’s number and don’t even need to say anything else other than what they’d like to drink with it.  But according to a NACS Online article, combo deal sales are down about one billion servings from 2007.

“A recently released NDP foodservice market research report finds that smaller lunch and supper meals, more and better value offerings, price concerns and composition of meal are among the contributors to combo meal declines,” NACS said.

Manitowoc and NSF International’s Partnership

From Restaurant Facility Business, Read Full Story

Okay, while this isn’t news from this last week, we just came across it and had to share as it’s about one of the many manufacturers we work with.

In a late June Restaurant Facility Business story, they reported NSF International is now the preferred provider of sanitation services for leading global foodservice equipment company, Manitowoc Foodservice.  Through this collaboration, the two will work to provide “safer, higher quality foodservice equipment to companies worldwide,” said RFB.

School’s in Session! Recap of Updated USDA Guidelines

From The Central Blog, Read Full Story

It’s that time of year again–back to school! While the kids were out on vacation, school foodservices certainly had some learning to do and changes to make to meet the updated USDA guidelines that went into affect on July 1.  Visit the Central blog for a complete guide to the changes–and let us know below about how your school has made changes!

 

Foodservice Industry Week in Brief: July 19

Looking for some of the week’s top information? Check out these five stories from the foodservice industry from July 16-20.

U.S. Drought To Affect Food Prices

From HuffPost Green, Read Full Story

When looking at the U.S. Drought Monitor for the week of July 16, almost every state is at least experiencing abnormally dry conditions, but a majority of states fall under the moderate, severe and extreme drought categories.

This drought is bad news for farmers and may soon mean a rise in food prices too.  A HuffPost Green article reported grain prices in the Midwest are “near or past records.”  Prices for soybeans, corn and other crops have increased as well.  They spoke with U.S. Agriculture Secretary, Tom Vilsak, who said a rise in grain prices could mean higher meat and poultry prices in the future.

 Burger King’s Lettuce Fiasco

From Los Angeles Times Business, Read Full Story

A Cleveland Burger King employee caused quite a stir this week after posting a picture of himself standing on two tubs of lettuce.  The L.A. Times said there were actually three employees involved in the incident, all of which have been fired.

Burger King released a statement that said “food safety is a top priority at all Burger King restaurants and the company maintains a zero-tolerance policy against any violations such as the one in question.”

The Latest on California’s Foie Gras Ban

From HuffPost Food, Read Article and Northridge-Chatsworth Patch, Read Article

On July 1, California banned the sale of foie gras, the fatty liver of an animal (typically ducks or geese).  Restaurants caught serving the item can be fined up to $1,000.  “Foie gras is usually produced through a process in which ducks or geese are force fed corn through tubes and inserted in their throats, a practice seen as inhumane by animal rights activists,” said a Northridge-Chatsworth Patch article.

The foie gras ban has caused an uproar by restaurants and patrons who serve or enjoy the menu item and many have even made attempts to reverse the ruling but have so far been unsuccessful.  However, HuffPost Food reports restaurants are still finding ways to serve foie gras.  Some of the loopholes restaurants have found have been stating they are on land owned by a federal agency (and not the state of California), serving it as free side dish or cooking foie gras brought in by customers.

Changes in Restaurant Bread Service

From MonkeyDish, Read Article

A complimentary bread basket is common in many restaurants, but things are beginning to change now that foodservices are providing more upscale options and charging for them.

MonkeyDish spoke with Professor Ezra Eichelberger of the Culinary Institute of America who said, “Bread is a sign of hospitality and it imparts a feeling of spirituality and sharing to guests, but you have to cover your costs.”  He added customers are okay to upgrade as long as the bread is of higher quality, but providing free bread is beneficial to keep on the menu as well.

New York Trans Fat Regulation is Working

From CNN, Read Article

The ban on trans fats that New York City put into place five-years-ago  is proving to be successful.  CNN reported city health officials have discovered the amount of unhealthy fats customers have ate in fast food has drastically decreased.

Also, many of the large fast food chains such as McDonald’s, Burger King, KFC, Pizza Hut, etc., have actually implemented changes to locations nationwide in addition to New York City.  The changes were subtle and many customers did not even notice them.  These results come at a time when another controversial ban has been proposed, the sale of sugary beverages.

 

 

Foodservice Industry Week in Brief: 4/2-4/6

Looking for some of the week’s top information? Here are five stories from the foodservice industry for
April 2-6.

Food Allergies in American Children on the Rise
From Family Practice News, Read Article

Over the last few years there has been more awareness for food allergies, especially in children.  It’s become a huge issue in schools, but restaurants and foodservices are also taking precautions to accommodate those with allergies.  According to a recent article from Family Practice News, food allergies in children are up 33 percent. These numbers are based from a Centers for Disease Control study of over 90,000 patients.  The article says these numbers could be higher because there is a higher sense of awareness of food allergies and also, more children are being tested.  Read the full article on the Family Practice News website for more statistics from the study.

Burger King Making a Strong Comeback

This week Burger King began their strong comeback and rolled out new menu items which include smoothies, salads, frappes, chicken fingers and snack wraps.  Speaking of the snack wraps, there has been some buzz this week about a pulled commercial they put together with singer Mary J. Blige.  Some say it was pulled because some viewed it as stereotypical.  However, in an article from the Associated Press, they say Burger King actually pulled the commercial due to a licensing issue.  Either way, the video is still floating around on YouTube and they say the video will be back soon.  Check it out, it’s a tune that will stay stuck in your head all day!

Baseball Stadiums Accommodating Those with Peanut Allergies
From Time NewsFeed, Read Article

Extending on the allergy conversation, this week marked the beginning of the 2012 Major League Baseball season.  Some stadiums are doing something a little different this year and are accommodating fans with peanut allergies with some sort of peanut-free zone on specific game days.  In a recent Times article, they say the New York Mets and Yankees are two stadiums that have come up with different variations so those fans with allergies can enjoy a game.  Read the full article on the Times NewsFeed website.

Central’s Spring Blood Drive

Today is Central’s spring blood drive! Many employees have made appointments to raise their sleeve to help those in need.  It’s a great way to get employees involved, so if your business is interested, get in touch with your local blood center and host a drive.  After all, according to the Indiana Blood Center, did you know every two seconds someone needs blood? And one pint of blood can help up to three people? They also say nearly all blood used for transfusion in the United States is drawn from volunteers.  Check back next week to hear how our blood drive went!

Good Friday and Easter Recipes

As this weekend many will be celebrating Easter, here are a few websites with recipes for both today (Good Friday) and Easter.

Lifestyle Food: Easter Good Friday Recipes

Food Network: Celebrate Easter, Recipes and How To

About: Gluten Free Easter Quiche Recipe

Rachel Ray: Easter and Good Friday Recipes

Taste of Home: Easter Recipes

 

Foodservice Industry Week in Brief: March 23

Looking for some of the week’s top information? Here are five stories from the foodservice industry for March 19-23.

Fast Casuals/QSR Food Trucks?
From the National Restaurant Association, Read Article

Not that long ago we learned fast casual and quick service restaurants are the current leaders of the foodservice industry.  So it makes sense for them to get on board with a huge industry trend that has providen to have staying power–food trucks.  NRA noted from the 2012 Restaurant Industry Forecast that 22 percent of fast casual restaurants and 13 percent of QSRs would consider adding a food truck to their business.  About those opposed to the idea, NRA spoke with the Senior Vice President of NRA’s Research and Knowledge group, and he said there are restaurant owners who consider food trucks as competition.  It’s a very valid stance, especially as food trucks compete with restaurants and other food trucks…one would think… However, just from observing the food truck scene in Indianapolis, many trucks join forces!  So who knows what will happen.  For more information, read the full story on the NRA website.

Burger King is Dethroned!
From Huffington Post Food, Read Article

For the longest time, the order of the largest burger chains went McDonald’s, Burger King then Wendy’s. Not anymore!  News broke this week that Wendy’s has exceeded Burger Kings sales.  It was close though.  According to a HuffPost food article, Wendy’s had $8.5 billion in sales last year and Burger King had $8.4 billion.  Who knows, maybe Burger King will take the lead again next year.  Last year they stopped using the king mascot, when Wendy’s was revving up their marketing campaign for burgers.  Then this year, Wendy’s has brought back the ever famous catch phrase, “Where’s the Beef?” in commercials.  So here is some nostalgia for you on a Friday, the original 1984 Wendy’s commercialRead more on HuffPost Food.

Gwyneth Paltrow’s Ghostwriter Ordeal
From Goop, Read Article

In her latest email newsletter for her blog, Goop, Gwyneth Paltrow briefly responded to an accusation that she used a ghostwriter for her cookbook My Father’s Daughter.  The claim was made by New York Times writer, Julia Moskin.  In the newsletter, Paltrow said she does not normally address false reporting but wanted to clarify.  She continued to say “the recipes and words are all mine and come from my heart. ”  Read Paltrow’s full newsletter on Goop.

Starbucks’ New “Refresher” Beverages
From Starbucks, Read Article

Starbucks is adding to their beverage menu with their new drink, “Refreshers.”  These new energy drinks are 60 calories per serving and use a green coffee extract that doesn’t look or taste like coffee to provide a natural energy boost.  Their website says “combined with real fruit juice, B and C vitamins and ginseng, it’s a sparking low-calorie boost of natural energy in three delicious flavors.”  In stores, Refreshers will be available in Raspberry Pomegranate, Orange Melon and Strawberry Lemonade.  Read more and get a $1 off coupon on the Starbucks website.

Central’s on Pinterest!

Facebook, Twitter, Google+, LinkedIn, FourSquare, YouTube, blogs–so many social media sites, it can be hard to keep up with them all!  Pinterest is the latest to join the social media craze, but their emphasis on pictures and photography makes them stand apart from other sites.  Central recently jumped on the Pinterest train to share some of our products, promotions and buying guides as well as recipes and other fun things from the internet.  If you’re on Pinterest, check us out!  And be sure to tell us how to find you on Pinterest in our comments section. 

 

Foodservice Week in Brief: January 20

Looking for some of the week’s top information? Here are five stories from the foodservice industry for Jan. 16-20.

Image: seriousfun/MorgueFile

Breakfast at Taco Bell
From Nation’s Restaurant News, Read Article

Burritos, wraps, hash brown patties, Cinnabon Delights and Seattle’s Best coffee are just some of menu items NRN mentioned would be on Taco Bell’s new breakfast menu, which will debut in 10 different states.  This isn’t the first time they’ve rolled out breakfast.  They tried it before with spicy and unique menu items, but the items weren’t favored as much by consumers.  So this time, they’ve added products that are more common.  Read more on the NRN website.

Paula Deen Announces She Has Type 2 Diabetes
From USA Today, Read Article

It was hard to miss Food Network Chef Paula Deen’s announcement this week that she has had Type 2 diabetes for the past three years.  Deen is famous for her indulgent recipes ranging from fried chicken to twice-baked shrimp stuffed potatoes. The USA Today article says Deen will be the spokesperson for Novo Nordisk, who makes a diabetes medication she takes called Victozza.  Read more on the USA Today website.

Burger King Delivery Comes to the United States
From Nation’s Restaurant News, Read Article

Pizza restaurants are known for delivery, and in some major metropolitan areas such as New York City, delivery from different restaurants are common.  Burger King is jumping on board with a delivery service after a successful run with them in some non-U.S. locations.  NRN says four Washington, D.C. locations are currently testing delivery and will add 16 more lotions by Jan. 23.  (Those locations not yet announced).  NRN also mentions if Burger King makes their delivery service nationwide, they will be the first QSR to do so.  The delivery website can be found here, and read more on the NRN website.

Image: Indianapolis Super Bowl Host Committee

Downtown Indianapolis Restaurants Prep for the Super Bowl
From Indianapolis Star, Read Article

There are an estimated 150,000 people who will travel to Indianapolis for the 2012 Super Bowl.  Indianapolis restaurants, not just downtown, are having to prepare for the large number of people.  However, just looking at the downtown area, according to the Indianapolis Star, there are approximately 25,000 seats at the around 200 restaurants.  Restaurants have had to think outside of the box and work extra hard to make sure their customers have a great experience and they can get through it successfully too, whether it’s turning tables quickly or ensuring deliveries are made as seamlessly as possible with the street closures.  Check out this Indianapolis Star article, which digs in a little deeper on restaurants and check back to the Central blog next Thursday, Jan. 26, for a deeper look on what Indianapolis restaurants are doing to ensure the entire event goes off without a hitch!

Happy National Cheese Lover’s Day!
From Punchbowl, Read Article

Did you know Jan. 20 is National Cheese Lover’s Day? The Punchbowl website lists a fun fact, which is: “The average American consumes about 31 pounds of cheese each year”

Image: alvimann/MorgueFile

They compare it to the French, who consume around 50 pounds!

So, in honor of National Cheese Lover’s Day, here are a few great recipes to get your cheese fix. Enjoy!

 

Central’s Week in Brief: September 23

Every Friday Central brings you stories from the week that you might have missed, but that are definitely worth a look. We’ll feature food news covering everything from the weird to the wonderful in the world of restaurants, schools, the military and more. It’s our way to help you go into the weekend with a little extra knowledge and maybe even a project or recipe to try out!

1.) Don’t forget Share our Strength’s Dine Out No Kid Hungry is going on right now! This week long national event aims to end child hunger in America. Saturday September 24 is your last chance to participate.  Visit their website to find a participating restaurant in  your area.  And if you work for a participating restaurant, we would love to hear from you on how it’s going! Please comment below!

Image from Dine Out website

 

2.) Have you seen the new Heinz ketchup packet? According to this Time article, the company took three years to come up with this new design which allows customers the choice to tear off and squeeze or open and dip. Chick-fil-A has already debuted this new packet and other restaurants will be rolling them out soon.

 

3.) If you weren’t aware of the National Labor Relations Board (NLRB)’s announcement back in late August, we wanted to remind you that come November 14, practically all private-sector employers will have to post this notice at the workplace, which advises employees of their rights under the National Labor Relations Act. Read more about this on the NLRB website or download the poster. 

 

4.) Chartwells Dining Services and frozen yogurt brand Pinkberry sent out a news release (see here from the Sacramento Bee) stating they have partnered together on three college campuses: Radford University, Bowling Green State University and Valdosta State University.  This partnership will allow students to choose from Pinkberry’s large and healthy frozen yogurt selection, which fits right into Chartwells’ Eat.Live.Learn philosophy.

 

5.) Today is the first day of Fall! This means restaurants will begin to roll out their new products and LTOs (limited time offers).  Cinnabon has the Carmel Mocha Chillatta, Starbucks brought back the popular Pumpkin Spice Latte and Burger King recently announced the latest addition to their dessert menu–soft serve ice creamHappy Fall everyone!

Central’s Week in Brief: July 1

Welcome to July, everybody!

Every Friday Central brings you stories from the week that you might have missed, but that are definitely worth a look. We’ll feature food news covering everything from the weird to the wonderful in the world of restaurants, schools, the military and more. It’s our way to help you go into the weekend with a little extra knowledge and maybe even a project or recipe to try out!

1) There are new rules coming for debit card swipe fees.  Taking effect this Oct. 1, the Federal Reserve will put a cap on debit card swipe fees for merchants at 21 cents per transaction. These fees are paid by merchants each time customers use a debit card to pay.  The NRA (Nation’s Restaurant News) says they are disappointed and concerned the Federal Reserve’s cap rose as much as it did from the proposed rule, and put together this article about the new rule.

2) We’ve heard of some new ethnic foods becoming more popular in America’s fast casual market, the latest being Indian. This Nation’s Restaurant News article says, “full-service mom-and-pop operators have long dominated the landscape of Indian restaurants across America, but this new wave of chain concepts aims to offer the same flavors with limited-service speed and price points.”

3) The nation’s fifth largest fast food chain, Jack in the Box, is removing toys from their kids meals. The Huffington Post reports these changes have come amidst many towns in California who now require kid’s meals meet certain nutritional standards in order to be able to include toys.  Jack in the Box comments the decision wasn’t related to recent events and children nutrition advocates hope Jack in the Box’s actions will help their competitors move in this direction as well.

4) Soul Daddy, winner of NBC’s “Next Great Restaurant,” has closed their last location in Minneapolis’ Mall of America.  The Minneapolis St. Paul Business Journal reports the restaurant was open for “barely two months.” One of the store’s managers, Josh Furman, told the Star Tribune he didn’t see it coming as “they were in process of adding new items to the menu and developing the concept more in line with Jamawn’s (founder) original soul-food concept.”

 

5) The holiday weekend is here! From July 2 through July 4, Burger King is having a special deal and will offer their Original Chicken Sandwich for $1.04. Nation’s Restaurant News says the typical price for the sandwich is $3.69.  Burger King isn’t the only one, take advantage of offers in your area and do a quick search to see what’s going on.

 

Central wishes you a fun and safe July Fourth weekend.



Central’s Week in Brief: June 3

Every Friday Central brings you stories from the week that you might have missed, but that are definitely worth a look. We’ll feature food news covering everything from the weird to the wonderful in the world of restaurants, schools, the military and more.  It’s our way to help you go into the weekend with a little extra knowledge and maybe even a project or recipe to try out!

New Food Pyramid

Last week we told you the well-known food pyramid was getting a change–and indeed it did! This week, the USDA released the new version of the food pyramid, which isn’t a pyramid at all.  It’s now a food plate! On it, you will find a plate which shows you how many fruits, vegetables, grains and protein you should be eating.

Image: ChooseMyPlate.gov

European E-Coli Outbreak

Europe is experiencing a new “super-toxic” E-coli outbreak of an unfamiliar bacteria that has left at least 18 people dead and over 1500 sick.  The source of this outbreak is still unknown and has spread to at least ten countries in the EU.

Burger King Revamping its Image

Burger King is saying sayonara to their King mascot and this Miami Herald article says the chain will be getting a dramatic makeover in advertising, menu items and even in the restaurants themselves.  By upgrading, they will be joining several of chains who have already done so.  No worries though, the famous Whopper isn’t going anywhere but they will be adding in more healthier items to the menu.

National Donut Day

June 3 is National Donut Day! There’s still some time left, both Dunkin Donuts and Krispy Kreme are using social media to promote special offers. If you love donuts, be sure to take advantage of the occasion!

Summer Recipe

Since we just kicked off summer, which is also a kick off for grilling season, check out these tips for safe grilling from the Patch website.