Little Caesars puts plant-based sausage on its newest pizza | IFMA honors Regynald Washington with top operator award | McDonald's delivers happiness with Uber Eats
Little Caesars is testing a plant-based sausage from Impossible Foods as a new pizza topping in three US markets. The chain is promoting the topping with a $12 Impossible Supreme Pizza that will also include onions, mushrooms and green peppers.
What goes into “The Stella” at Metro Pizza? Chris Decker of Metro Pizza in Las Vegas, Nevada, shares the story behind what makes this unique, star-shaped pie a stellar addition to his menu. Learn how this eye-catching pizza—stuffed with Galbani® Ricotta and layered with Galbani® Fresh Mozzarella—combines authentic Italian flavor with modern creativity. Want some inspiration? Watch the Video
The International Foodservice Manufacturers Association has named Regynald Washington, president of the dining division of Paradies Lagardere and past chairman of the National Restaurant Association, as its top foodservice operator. Washington began his career as a busboy and worked his way up to lead the division that operates airport restaurant concessions for chains including P.F. Chang's and Wendy's, and concepts created by such high-profile chefs as Cat Cora and Michael Symon.
McDonald's is touting its partnership with Uber Eats in a new spot from its dedicated agency DDB Worldwide's We Are Unlimited, which features diverse people in a variety of scenarios being cheered up when the doorbell rings and the brand's food is delivered to their homes. "Delivering Happy" is running nationally across digital and TV.
About 46% of consumers who ordered food through Uber Eats in the first quarter also used competing services in the same period, and that lack of loyalty poses a challenge for the Uber-owned service as it works to become profitable. The company and others including DoorDash, Postmates and Grubhub are competing on price in a push to build market share and loyalty.
Restaurants face growing competition as grocers and convenience stores continue to improve their prepared-food offerings, panelists said during a Sunday session at the National Restaurant Association Show. "We all compete here for share of stomach," said John Cywinski, president of Applebee's Grill & Bar.
More chefs are offering interactive tastings designed to forge a connection with diners and offer a unique culinary experience. New York's Charlie Palmer Steak offers a four-course menu that allows 12 guests to try new dishes twice a week, while Aureole invites diners to sit in on meetings in which chef Chris Engel introduces new dishes to his front-of-house staff.
Pourable texture makes cream cheese even more versatile Inspired by the time lost in restaurant kitchens while chefs wait for cream cheese to soften, Savencia developed an innovative cream cheese product that is pourable at room temperature. Award-winning pastry chef Kathryn Gordon describes how she helped create recipes that showcase the product and the advantages it gives chefs — from labor savings to culinary inspiration. Read the Q&A
Unemployed youths, underemployed adults and former inmates could be key pools of new talent for restaurants looking to hire in a tight labor market, said panelists at the National Restaurant Association Show in Chicago. "As we're looking at low unemployment, it's even more important to seek people where you may not have looked for them before," said Laura FitzRandolph of HMSHost.
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Salt-curing can transform foods ranging from eggs to fruits, preserving them and intensifying their flavor. Aspen Public House in Colorado uses salted, dried egg yolks in its Caesar salads, and Outdated Cafe in New York serves a salt-cured eggplant jerky sandwich.
Variations on cabbage rolls can remain on menus year-round, with radicchio or other greens standing in for hearty cabbage in the warmer months. Chard leaves are the wrapper of choice for chef Desiree Tuttle of Achilles Heel in Brooklyn, N.Y., who fills them with brown rice, onions and mushrooms.
