Tag Archives: mcdonalds

The Best ‘Breakfast All Day’ Options Today

McDonalds Egg McMuffin

McDonalds Egg McMuffin, public domain image by Evan-Amos.

With all these rumors that fast-food giant McDonalds is prepping to expand last spring’s test and launch ‘Breakfast All Day’ campaign nationwide, we take a look at some other restaurants across the country that have already answered the call to offer bacon and eggs at any hour.

That Pancake House on the Corner

Chains like IHOP and Waffle House have been doing breakfast all day for years. Waffle House even has its own soundtrack album that sings the praises of their song to celebrate their scattered, smothered or covered food options.

LincolnSq-Banana-French-Toast

Indianapolis’ Lincoln Square chain of pancake houses and their popular Banana French Toast

Local options abound across the country as well, including the 11 unit Lincoln Square Pancake House started by George Katris in 1989. The central Indiana-based chain focuses on simple breakfast options done right. The signature Lincoln Skillet includes bacon, crumbled sausage or ham cooked with hash browns, onions and peppers. Homemade sausage gravy rounds out the mouthwatering combination. Traditional sandwiches round out the menu, but that is another story.

If you want to visit a real pancake mecca, then book a trip to Gatlinburg, Tennessee where dozens of local pancake houses line the main streets at the foot of the Smoky Mountains.

Patrons at the Pancake Pantry

Patrons at the Pancake Pantry from your author’s 2014 visit

A favorite stop is the Pancake Pantry, where they serve upwards of 4800 pancakes a day – and they don’t take credit cards. The dining room is always full of tourists and locals alike who have enjoying their signature Smoky Mountain Buckwheat Cakes since 1960. For a change of pace, order the Caribbean Pancakes which feature sliced bananas with chopped nuts and coconut an sprinkled with powdered sugar. Over 25 varieties of pancakes, waffles and crepes are offered.

The Great American Diner (aka a Greasy Spoon)

The famous portrait in the Seinfeld landmark Tom's Restaurant

The famous portrait in the Seinfeld landmark Tom’s Restaurant (Alan Kotok, CC BY 2.0))

When calories don’t count, you find a great ‘greasy spoon’ for omelets in the afternoon (or middle of the night). Thousands dot New York City and the New Jersey suburbs and the most recognized spoon of them has a sign out front that reads Tom’s Restaurant – although you might know it best at Monk’s Cafe as it appeared in almost every episode of the 1990s sitcom Seinfeld. Critics agree they might not have the best breakfast food in New York, but where else will you find see the portrait of Kramer from the show up on a wall. Although it’s not a breakfast food, we found several recommendations telling us not to miss the extra-thick milkshakes.

The Ultimate Combination of Meals: Chicken and Waffles

The Simplicity of a 1/2 Chicken and a Waffle from Roscoe's Chicken And Waffles

The Simplicity of a 1/2 Chicken and a Waffle from Roscoe’s House of Chicken and Waffles

White Castle may have tried it in sandwich form, but there is nothing like maple syrup soaked waffle with a couple of pieces of bone-in chicken slapped on top. PBS’s The History Kitchen traced the combination of sweet waffles and salty, crunchy fried chicken all the way back to the 1600s where it was popular in Pennsylvania Dutch country. Today, the king of this combination is widely considered to be Roscoe’s House of Chicken and Waffles, which has seven locations in the Los Angeles area. While the food may look plain on the outside, journalists and Yelp reviews praise the huge portions and perfect blend of chicken spices. It’s no wonder that celebrities like Snoop Dog,  Larry King and the late comedian Redd Foxx have praised this ultimate combination of breakfast and dinner since its opening in 1975.

Central Can Help You Serve Whatever

We carry all the cooking equipment, utensils and serving supplies that you need to serve your customers morning noon and night. For simple re-ordering, use our quick order form when purchasing using our Central Model # from our catalog or your previous invoices. Our Product Consultants are also available to answer questions via phone at 800-521-1277 or at the click of your mouse with our live chat.

And, whether you serve breakfast, brunch or breakfast for dinner, remember the immortal words of Ron Swanson – “Give me all the bacon and eggs you have.”

RonSwansonBrunch

Featured Image: “Boston Tea Party – Newton Street – We always have time for Breakfast” by Elliott Brown (CC BY-SA 2.0)

Foodservice Industry Week in Brief: November 16

Looking for some of the week’s top information for the foodservice industry? Check out these 10 stories, plus this week’s promotion from Central, for the week of November 12-16.

Top 10 Foodservice Industry Stories

NRN: McDonald’s USA ousts president Jan Fields after sales decline

Huffington Post: Peanut Butter Salmonella Recall: Sunland Knowingly Sold Possibly Contaminated Products For Years

QSR: Starbucks Announces Agreement to Acquire Teavana

Huffington Post: Papa John’s CEO John Schnatter Says Company Will Reduce Workers’ Hours In Response To Obamacare

QSR: ShopKeep Steps into Quick Service with POS System

Huffington Post: Hostess Brands Liquidation: Twinkie-Maker Seeks Court Permission To Liquidate

NRN: Burger King expands home delivery test to Houston

QSR: Baskin-Robbins Takes On Turkey Day with LTO Desserts

Huffington Post: Coffee Extinction In The Wild, Spurred By Climate Change, Could Occur By 2080, Study Says

NY Post: Oprah Winfrey Getting Into The Organic Food Business

Each Veterans Day, Central holds a special luncheon for all employees and invites those in the military to bring in their memorabilia. This year’s Veterans Day celebration was different than in years past as we recently installed a flag pole in our front green space. We raised the flag for the first time just before our luncheon in honor of our veterans and current military members. Check out the photo gallery here!

This Week’s Promotion from Central

Value Series Pizza Screens!

Our November catalog features Central’s Value Series.  See full details and shop straight from our blog.

Subscribe to Central’s email list and get subscriber-only benefits such as special discounts, new product alerts and even early access to our clearance list.

Like us on Facebook, follow us on Twitter or recommend us on Google+ for other daily foodservice news throughout the week!

Also, be sure to check out our Pinterest boards and watch videos on our YouTube channel.

Foodservice Industry Week in Brief: September 21

Looking for some of the week’s top information? Check out these five stories from the foodservice industry from September 17-21.

Quick Service Restaurants Continue To Lead In Sales

From Nation’s Restaurant News

The latest Nation’s Restaurant News’ MillerPulse survey, which reviewed quick service restaurants (QSRs) and full service restaurants, determined QSRs continue to be in the lead.  NRN said “restaurant industry same-store sales improved overall in August, but the gap between the quick service and full service segments continue to widen.”  Review the article to view the article and the “restaurant industry same-store sales, traffic” graph.

Higher Tips for Restaurant Workers?

From New York Post

The standard amount for diners to tip is typically around 15 to 20 percent.  However, according to recent findings by the New York Post, New Yorkers are starting to tip more often in the 25 percent range.  They spoke with Sarah Fones, who asked a great question–will a 15 percent tip make a restaurant patron look like a “cheapo?” And the New York Post is also discovering many different kinds of places are providing more opportunities to tip workers.  The New York Post said two coffee bars in Midtown and the Upper West Side have created the DipJar, which will allow guests using credit cards to tip.  This could only make one wonder–if tipping standards have been raised in New York, will that change things for restaurants around the country? Only time will tell.

McDonald’s Delays The “McRib”

From NACS Online

McDonald’s McRib, a limited time offer many customers wait year round for, usually is promoted in late October.  However this year, customers will just have to wait.  NACS Online reported the chain has pushed back the release of the McRib to from late October to late December, as it is a time when company sales are slower.  NACS Online added McDonald’s will debut two other limited time offers–The Cheddar Bacon Onion Angus Burger and Cheddar Bacon Onion Chicken Sandwich.

Rise in Menu Prices

From the National Restaurant Association

The NRA analyzed data from the Bureau of Labor Statistics and discovered a 0.3 percent increase in menu prices for the month of August.  They added there was a 2.8 increase from August 2011 through August 2012.  Piggy-packing onto Nation Restaurant News’ recent statistics on QSRs, NRA said “figures further suggest that menu prices in the quick service segment outpaced prices at full service restaurants.”  They added those menu prices grew 3.3 percent over the last year.

10 Products to Update Your School Foodservice This Fall

From The Central Blog

Whether a school cafeteria needs new equipment to help comply with new USDA guidelines, or to just have something more efficient, Central is a great resource.  We recently released our “10 Products to Update Your School Foodservice this Fall.”  It includes many products and and product categories for schools to review if considering new equipment.

 

 

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 Industry Week in Brief: March 9

Looking for some of the week’s top information? Here are five stories from the foodservice industry for March 5-9.

McDonald’s Making Changes
From the Huffington Post, Read Article and Nation’s Restaurant News, Read Article

Image: cohdra/MorgueFile

The Dollar Menu and Happy Meals, both staples to McDonald’s menu, will undergo some changes.  The Huffington Post highlighted what will be different with the Dollar Menu–which will replace the small beverage and fries with baked cookies and ice cream cones.  A new “Extra Value” menu will roll-out and  will feature items such as double cheeseburgers, snack wraps, chicken nuggets, etc. between $1-$2.  NRN followed up on the improved Happy Meal and spoke with McDonald’s Chief Marketing Officer, Niel Golden about advertising.  Golden said all marketing to children will all have messages to encourage an active and healthy lifestyle.  The new Happy Meal will include smaller portions of chicken nuggets and french fries along with apple slices and fat-free milk.  Read full articles from the Huffington Post and NRN.

Panda Express to Test New 3-Entree, Eco-Friendly Container
From National Restaurant Association, Read Article

Normally when customers visit the Chinese restaurant Panda Express, they’re used to ordering a la cart, the one-entree Panda Bowl or a two-entree plate with an entree and side item of their choice.  A recent Nation’s Restaurant News’ article discussed something new for Panda Express, a test of a container called the “Paw Plate.”  It has three compartments for the entrees and one area for the side dish.  NRN said this new container is more environmentally friendly and is also recyclable, microwaveable and dishwasher safe.  Read the full story and see a picture of the new “Paw Plate” on the NRN website.

Local Food at Airports
From QSR Magazine, Read Article

Image: Irish_Eyes/MorgueFile

Awhile back we learned how many airport foodservices were revamping their menus and providing more gourmet items.  Now, many airport foodservices are taking it a step further and are providing more local items to showcase what a particular city has to offer.  QSR covered the topic and discussed how previously there was a focus on national brands but now local will be playing a role too.  Read full article on QSR website.

One of the Most Talked About School Topics This Week….. “Pink Slime
From MSNBC, Read Article and ABC News, Read Article

It seems as though the topic of “Pink Slime” meat being served in schools couldn’t be avoided this week as it’s been all over Facebook, Twitter, blogs and the news.  What is “pink slime?”  According to an MSNBC article, “pink slime is bits of meat and muscle salvaged from slaughterhouse floors that are treated with a pink chemical to kill any dangerous pathogens.” Restaurants such as McDonald’s will no longer serve this type of meet to customers, yet it’s still being served in schools.  Also, ABC News spoke with a former USDA scientist that said 70 percent of ground beef at supermarkets consists of “pink slime” as well.   Read full articles on the MSNBC website and on ABC News.

 Facebook Timeline for Brands by March 30

If your restaurant or foodservice has a fan page on Facebook, come March 30, it will change to the new Facebook Timeline.  Yes, change is scary, but the new Timeline really offers a ton of great features and advantages.

You will be able to showcase your establishment with the large photo cover, brief “about us” statement, different page apps (formally were the “tabs” you could have on the left such as maps, photos, etc.),  pinned posts to make important messages appear first and the ability to add milestone events.  The new Facebook Timeline can really help you humanize your business and really show it off.  There are several other new features to be taken advantage of, here are a few links that you will find helpful in making the switch.  Remember, you have until March 30!


 

Foodservice Industry Week in Brief: 2/10

Looking for some of the week’s top information? Here are five stories from the foodservice industry for February 6-10.

Image: penywise/MorgueFile

Restaurants are Following in QSR’s Lead
From Chron.com, Read News Release

In a recent news release from The NDP Group, when it comes to the restaurant industry, they discovered fast casual or QSRs (quick service restaurants) are in the lead.  According to their study, QSRs have been the only segment to show growth in the nation’s current economic situation.  Because of their success, restaurants are now following suit to increase sales.  Read the full news release on Chron’s website.

McDonald’s Shamrock Shake to be Available in All U.S. Locations
From Washington Post, Read Article

Each year there are many restaurants with signature limited time offers–one of the most popular being McDonald’s Shamrock Shake.  This year McDonald’s has stepped it up and has made the shake available in all of their locations across the country.  According to the Washington Post article, the decision to put the shake in all stores was made by customer feedback.  Read the full story on the Washington Post website.

Image: click/MorgueFile

Happy Birthday, Let’s Move!
From CBS News, Read Article

First Lady Michelle Obama’s Let’s Move! campaign entered into its second year of combating childhood obesity on February 9.  And what greater birthday present to get than to hear this quote from Secretary of the U.S. Department of Agriculture Tom Vilsack: “For the first time in a long time, we did not see a rise in obesity rates.” The CBS article points out some of Let’s Move!’s many accomplishments such as the Healthy, Hunger-Free Kids Act of 2010 and the revision of the food pyramid to MyPlate.  Vilsack also told CBS about their 2012 goals which include increasing the number of schools involved and to help children learn better eating habits for their every day lives.  Read full article on the CBS website.

National Restaurant Association Boosts Restaurant Involvement for “Kids LiveWell” Initiative
From NRA, Read Press Release

On the same day as the second anniversary of the Let’s Move! campaign, NRA announced the amount of restaurants participating in their “Kids LiveWell” initiative has tripled since it first began in July 2011.  The initiative was put in place to give parents better and healthier menu options for their children at restaurants.  According to NRA, restaurants can become a part of the initiative by meeting specific qualifications based on “leading health organizations’ scientific recommendations.”  Read full news release on the NRA website.

Image: kakisky/MorgueFile

Valentine’s Day at Restaurants

As Valentine’s Day is just around the corner, restaurants are gearing up for the event with special menu items and promotions.  Here are a few we found:

Need an idea for a promotion at your restaurant? Check out this article, “10 Valentine’s Day Promotions For Your Restaurant,” by Amanda MacArthur, Managing Editor for Swipely.

To keep the conversation going, let us know what your foodservice establishment’s plans are for Valentine’s Day! Special menu? Unique setting?

Comment on Facebook or let us know on Twitter and use #CRPvalentine.

 

 

Foodservice Industry Week in Brief: 1/27

Looking for some of the week’s top information? Here are five stories from the foodservice industry for Jan. 23-27.

Progress with School Nutrition
From USDA, Read Blog

Image: jdurham/MorgueFile

There’s been much buzz over school nutrition over the past few years, especially though the Healthy, Hunger-Free Kids Act of 2010.  This week more progress was made when the USDA announced the new standards for school nutrition.  Some of the changes include more fruits and vegetables, only only offering fat-free or low-fat milk and basing calorie counts on a child’s age  so they get the accurate portion size.  For the full report, read the USDA’s blog.

Restaurants Adding To Menus

This week seems to have had quite a bit of news with restaurants adding to their menus.  Here are few of the places mentioned:

  • Starbucks: Beer, wine and additional food items (i.e. hot flatbread)
  • Taco Bell: Breakfast with items such as egg or sausage burritos, hash browns, Cinnabon and coffee
  • McDonalds: Chicken McBites

Vancouver Restaurant Sells One Expensive Hot Dog
From The Canadian Press, Read Article

Image: alvimann/MorgueFile

Depending where your restaurant is, what the occasion is etc., a typical price for the standard hot dog can be anywhere from $1 to $3. Sometimes you might hit an event where it’s more expensive. However one Vancouver restaurant has developed a hot dog that really has stepped it up–in both toppings and price.  According to a HuffPost Food article from The Canadian Press, DougieDog Hot Dogs has created “The Dragon Dog” which consists of items on the hot dog such as cognac, Kobe beef and lobster. All at a pretty penny, of course… it’s only $100. There’s much more to this hot dog, visit Huff Post Food to read all about it.

Restaurant Super Bowl Deals Out
From Nation’s Restaurant News, Read Article

Image: kahanaboy/MorgueFile

There are certain events the restaurant industry can benefit from and the Super Bowl is definitely one of them.  According to the National Restaurant Association, approximately 48 million Americans will order takeout or delivery while watching the big game and 12 million will go out to a restaurant. NRN went into some detail looking into some of the special deals going on.  Be sure to let us know what your restaurant is doing below!  Read more on the NRN website.

Indianapolis Foodservice Impacted by the Super Bowl
From Central Restaurant Products, Read Blog

Image: Indianapolis Super Bowl Press Center

For most cities across the U.S., Super Bowl Sunday is a big day.  But for Indianapolis, they’re actually getting 10 big days!  This year Central’s hometown of Indianapolis is hosting Super Bowl 46.

There’s a lot that takes place in a city when a Super Bowl is coming to down and it dramatically affects all businesses–foodservice industry especially.  Central talked to different restaurants, food trucks and other organizations to get the scoop and a behind the scenes look on what it takes to prepare for the big game (and all that comes with it).

fast food, image from morguefile

Central’s Week in Brief: October 21, 2011

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)      Have you ever taken a trip to McDonald’s and felt like the only thing missing was a TV?  If so, then your fast food experience will soon be complete with the premiere of an in-store McDonald’s television channel.  The channel’s programming will be community specific and include everything from local news to movie previews and about eight minutes per hour of advertising as well.   According to the L.A. Times, “The venture, which has already been tested in L.A., San Diego and Las Vegas, is expected to reach 18 million to 20 million people a month, which ChannelPort executives said would be one of the largest daytime audiences in the region.”

 

2)      In what may seem like a setback for First Lady Michelle Obama and her Let’s Move campaign, the U.S. Senate has voted against an effort to limit potatoes in school lunches.   This limitation of potatoes and other starchy vegetables to a maximum of two servings per week was part of an effort to combat childhood obesity and promote serving healthier vegetables.   Time Healthland says the ban “…angered the potato industry, some school districts and members of Congress from potato-growing states, who say USDA should focus on the preparation instead and that potatoes can be a good source of fiber and potassium.”  In the end, it was judged as more important to find a balance in what is served and how it is prepared rather than putting a limit on servings.

 

3)      In the nation’s current economy, Detroit has suffered more than most.  One big example of this hardship is the budget cuts for 43 of the city’s soup kitchens and food banks.  While many might feel that they could do nothing, 65 popular restaurants and caterers have decided to step up to help those in their community by participating in the “Feed the Need” program.  By taking part in the program, restaurants will prepare and cater lunch once a week for those in need at Detroit’s Cass Community Center. The Detroit News says, “More than 12,000 meals are expected to be served annually.”  The program, originally started in South Carolina by Detroit native Mickey Bakst, is expected to expand to six other cities in the near future.

 

4)      Starbucks announced that it will be introducing a light roast (aka less strong) version of their coffee called the “Blonde” roast.   While Starbucks is traditionally known for their dark roasts, according to Nation’s Restaurant News, they are aiming “to attract the estimated 40 percent of American coffee drinkers who say they prefer a lighter roast flavor.”  This change is also an effort to compete with lighter coffee roasts from outlets like McDonald’s which has become a bigger player in the coffee market in the past few years with the introduction of their McCafe line.

 

 

5)      Halloween season is upon us and while this holiday is traditionally associated with candy there’s nothing wrong with switching it up a little.  If you’re throwing a special party at your school or restaurant or just looking to serve up a creative new dessert check out these Chocolate Spider Web Cake in a Jars from the I Am Baker blog.   Not only are they festive and a little creepy, but they’re also a great, simple way to personalize a treat for each guest.