McDonald's is expanding its line of indulgent sweets in a push to boost afternoon snack-time traffic and sales, with sundaes, frappes and baked goods including muffin tops and croissants. Other chains are also wooing snackers with new items and promotions, including Wendy's, Starbucks and Zoe's Kitchen.
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McDonald's has created The McDelivery Collection, a line of branded apparel that will be available to customers who use the UberEATS delivery app. The line, which includes a jogging suit and a Big Mac-emblazoned onesie, will be free for a limited time in select countries.
Danny Meyer's Union Square Hospitality Group will open coffee and wine bars next to Marta, the Italian-themed eatery the company opened three years ago on the first floor of the Redbury New York hotel. "I see this like a Roman piazza. You have the coffee, the pizza, the wine bar," Meyer said.
Millennials believe in eating healthy while occasionally indulging, focus more on nutritious eating than dieting for weight loss and are foodies who enjoy the dining experience, writes marketing strategist Mark Sutter. Members of Gen Y also tend to make food part of their personal brand, one they eagerly share with friends and social media followers.
Boredom has been shown in studies to be a setting in which creativity can flourish, and it offers a path for handling the mundane parts of our workday. "Boredom is both a warning that we are not doing what we want to be doing and a 'push' that motivates us to switch goals and projects," says Andreas Elpidorou, a researcher and philosophy assistant professor at the University of Louisville.
Chick-fil-A's test of family meal packages that include dinner for four was the most popular story among food and beverage readers this week, followed by Amazon's meal kit patent application. Cinnamon Toast Crunch's new frozen dessert and supermarket chain Lidl's social media efforts also drew in readers.
Chef Katsuji Tanabe, the creator of Mexikosher in Los Angeles and a Season 12 "Top Chef" contender, will open a new Chicago restaurant this weekend. The eatery, Barrio, will meld flavors from Tanabe's childhood in Mexico with influences from his father's Japanese culture and others that are distinctly American.
Chefs are turning burrata -- the Italian mozzarella with the creamy center -- into ice cream and gelato for a frozen treat that is both sweet and savory. At his eponymous Dominique Ansel Kitchen in New York, the pastry chef offers a soft-serve version served with balsamic caramel and micro basil, and Doug Psaltis of Chicago's RPM Italian tops his version with candied tomatoes and olive oil.
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