Burger King has launched the premium-priced Double Quarter Pound King Sandwich, made with two quarter-pound beef patties with cheese. The new burger, which will sell for around $5.39, is expected to compete head-on with rival McDonald's Double Quarter Pounder with Cheese.
Idaho® Potato Pairings: Idaho® Potatoes & Vegan Recipes As the vegan trend continues, Idaho® Potatoes are a great recipe option. This "cheesy" Mexican-style stuffed potato is meat and dairy free and makes for a satisfying meal all on its own. For more delicious chef-inspired Idaho® Potato Pairings, visit idahopotato.com/fspro.
Red Lobster is heading into its 50th year with a plan to grow through online ordering, delivery and a focus on snack-size dishes, said Chief Executive Officer Kim Lopdrup. "Earlier this month, we turned on online ordering at 54% of our restaurants and we are now at 95%. We'll be at 100% by the end of the month," he said.
The James Beard Foundation has named this year's five winners of its America's Classics award, which it bestows on regional eateries with "timeless appeal." They are: Sun Wah in Chicago, Galleria Umberto in Boston, Los Hernandez in Union Gap., Wash., El Guero Canelo in Tucson, Ariz., and Dong Phuong Bakery in New Orleans.
Winged Potstickers Here's a simple trick that turns frozen dumplings into a trendy Japanese pub snack–Winged Gyoza with a lacy, golden crust, served with a sweet-spicy Kikkoman Soy-Sriracha dipping sauce. Watch recipe video.
Women are taking on leadership roles and working to change the culture at restaurant companies amid accusations of sexual harassment. "Women are very powerful right now, and have the opportunity to really change the face of how things are run in the kitchen and change the culture," said Beverly Kim, chef/co-owner at Parachute in Chicago.
The top fine-dining restaurants in the world have figured out how to serve consistently excellent dishes while also making time and space to innovate new culinary styles. The owners of Spain's El Bulli began closing during the slow winter months in 1987 to travel and seek out new flavors, and eventually the eatery launched its own R&D lab.
Restaurants should try to draw in consumers from Generation Z, a group that spent an estimated $78 billion at restaurants in 2016, writes Kevin Valdez, co-founder of GroupRaise. Members of this generation have an adventurous streak when it comes to food and are quick to turn to social sites such as Instagram and Snapchat to share their experiences, he writes.
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Most Clicked: Take a look at this week's hottest food and beverage industry stories with SmartBrief
Ferrero's planned $2.8 billion purchase of Nestle's chocolate business resonated with SmartBrief food and beverage readers this week, along with several other CPG and retail stories. McDonald's move to do away with foam cups by the end of the year also made this week's Top 10 list.
Filipino flavors are among the top food trends forecasted for this year, according to the Specialty Food Association's Trendspotter Panel. Spit-roasted lechon, lumpia spring rolls and meaty stews such as kaldereta and kare-kare are some of the cuisine's most popular dishes and are likely to show up on more US menus this year.
When we least expect it, life sets us a challenge to test our courage and willingness to change; at such a moment, there is no point in pretending that nothing has happened or in saying that we are not yet ready. The challenge will not wait. Life does not look back.