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- Vietnam poses new challenges for Starbucks
French culture has fueled the strength of independent coffee shops and homegrown chains in Vietnam, posing an unusual challenge for Starbucks in Asia as it gets ready to open its first shop in Ho Chi Minh City next month. Vietnamese consumers are accustomed to the slightly bitter taste of their strong homegrown beans, which are stronger than Starbucks' espresso drinks, and shop owners say their beverages are affordable for average residents who can't pay Starbucks prices. The Washington Post/The Associated Press
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- McDonald's to test its wings in Chicago
McDonald's will expand last year's Atlanta test of "Mighty Wings" to Chicago, selling the chicken wings in three-, five- or 10-piece servings starting at about $3. The company hasn't said whether it expects to add the wings to menus nationwide, and analysts say such a strategy could prove tricky as wholesale wing prices continue to soar. CBS MoneyWatch/The Associated Press
(1/7)
- Politics aside, food chains find a home in Pakistan
People lined up to taste the offerings at Pakistan's first Fatburger, which along with other international chains including Johnny Rockets, Hardee's and Cinnabon have plans to grow there despite Taliban insurgencies and ongoing political unrest. “In food, people don’t look at relations between countries. They just want to eat," says Fatburger North America President and COO Don Berchtold. Bloomberg Businessweek
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- Founder has big plans for The Big Salad
 The Big Salad founder John Bornoty plans to expand the suburban Detroit chain from three units to more than 200 in the next decade, fueled by trends driving consumers to healthier fast-casual fare. In this interview, he also talks about the just-in-time inventory system and other practices the company has adopted to minimize waste. FastCasual.com
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 | Try a Apple Dijon Slaw with ½ the fat and calories.
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Is your restaurant adding any special items or programs to tie in with customers' health-related New Year's resolutions?
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- Have resolutions gotten healthier?
 Weight-loss systems, gyms and restaurant chains alike are back with new ads for the new year aimed at people looking to shed pounds gained in 2012, but there's also evidence that more consumers are taking a longer-term view when it comes to their healthy eating resolutions. Surveys show consumers want more healthy choices on the menu, and they're broadening the definition of "healthy" to include local, sustainable and organic. SmartBrief/SmartBlog on Food & Beverage
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- Taco Bell touts mix of taste, speed, accuracy
Taco Bell said marketing for the premium Cantina Bell menu created last year by chef Lorena Garcia included an increased emphasis on the overall experience. Tools including order-confirmation screens at the drive-thru helped make sure the chain lived up to its marketing message, said senior marketing manager Ellie Doty. DMNews
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- Restaurateur aims to assure health-conscious guests
Restaurateur Emmanuel Verstraeten has introduced a new symbol on the menu at Rouge Tomate, his Michelin-starred New York City eatery, to designate dishes that have been designed by chefs and dietitians for optimal health without leaving out the flavor. He aims to spread the red SPE Certified logo to other foodservice outlets, and has already sealed deals with the University of Massachusetts, Celebrity Cruises and the Hotel Plaza Athenee. The New York Times (tiered subscription model)
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- Pastry chefs tout buckwheat's sweet versatility
Buckwheat isn't a grain despite its look and taste; the gluten-free ingredient actually comes from the same family as rhubarb and sorrel. Chefs are increasingly using buckwheat groats and flour in their desserts, including the peach crisp with crumb topping at Husk in Charleston, S.C., where chef-partner Sean Brock uses buckwheat in sweets more than savories. The Wall Street Journal
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 | A blunder at the right moment is better than cleverness at the wrong time."
--Carolyn Wells,
American author and poet
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