Menu Development

Buying into Booze

QSR magazine — Mon, 20 May 2013 10:00:00 +0000

Does the future of fast casual lie in alcohol?

Image Caption:

Freebirds has each found success in offering alcoholic beverages on the menu.

Image Credit:

Freebirds World Burrito

Fast-casual restaurants were once able to claim premium food, modern décor, and all-around upscale service as hallmarks of their category. But with more quick-service chains retooling in those areas to compete for post-recession consumers, fast casuals have been left to search for new ways to differentiate their brands.

For many, that search has turned up something typically better suited to fine- and casual-dining joints: booze.

The New Face of R&D

QSR magazine — Mon, 20 May 2013 04:05:00 +0000

Brands look to fans, social media to develop new products and flavors.

Image Caption:

Baskin-Robbins fans voted online to bring back the brand’s retired Pistachio Almond Fudge flavor.

Image Credit:

Baskin-Robbins

There’s no way around the truth that social media is now a critical tool for limited-service restaurant brands.

It plays an influential role in marketing and building brand identity, and allows concepts to reach out to and interact with fans and followers to build deeper relationships.

But using social media is about more than just advertising products and promotions on Facebook and Twitter.

Today, many brands in the industry are taking it a step further, using social media and crowdsourcing to help create new products and flavors.

FROM THE FLOOR: Gluten Free Picks Up Steam

QSR magazine — Sun, 19 May 2013 03:04:47 +0000

Image Caption:

Barilla America Inc. consulting chef Bruno Wehren cooks new gluten-free pasta.

Gluten-free items seem to be everywhere at this year's National Restaurant Association (NRA) Restaurant, Hotel-Motel Show, which kicked off its four-day run today in Chicago.

Pasta? Yes. Bread? Absolutely. Snacks? You betcha.

As a growing number of restaurant guests have made it clear that they want—even demand—menu items and ingredients that are free of gluten, operators have increasingly created or acquired these types of products.

Monin's New Website Offers Recipes, Flavor Trends

QSR magazine — Sat, 18 May 2013 16:00:00 +0000

Monin Gourmet Flavorings, a provider of premium syrups and flavoring products, has developed a new website. The updates support beverage professionals by providing flavor trends, seasonal inspiration, new product information, and thousands of recipes.

The website, www.monin.com, is brimming with ideas to help professionals boost their creativity. Instructional videos, tips, and articles by Monin Beverage Innovation Directions are meant to be a source for inspiration.

The Gracious Gourmet Rolls Out Trio of New Spreads

QSR magazine — Sat, 18 May 2013 14:00:00 +0000

The Gracious Gourmet’s award-winning line of spreads, chutneys, pestos, and tapenades are available in 76-ounce foodservice sizes. The more than 20 product options are useful for any application calling for sophisticated flavor and all-natural ingredients.

The latest trio of flavor additions to the line—Smoky Ginger Peach Spread, Smoky Pepper Pineapple Spread, and Smoky Sherry Onion Spread—provides exciting new savory and sweet options.

Street Taco Trio Makes Its Debut at California Tortilla

QSR magazine — Fri, 17 May 2013 19:00:00 +0000

The fans spoke, and California Tortilla listened. Street Tacos edged out the competition to win March’s Elito 8 Tournament; now they’re available at California Tortilla locations nationwide starting Monday, May 20.

For a limited time only, customers can get all the flavors of the city streets inside their favorite Cal-Mex restaurant. Korean BBQ tacos are made with mesquite steak topped with Korean BBQ sauce and a wallop of Sriracha, Monterey Jack, cabbage slaw, chili sauce, and green onions.

What Makes a Frosty Better? A Waffle Cone, Wendy's Says

QSR magazine — Tue, 14 May 2013 16:30:00 +0000

Wendy’s is giving fans another way to enjoy the Frosty with the new Wendy’sFrosty Waffle Cone.

“There is nothing better than a Frosty, and nothing worse than an empty Frosty cup,” says Liz Geraghty, Wendy’s vice president of brand marketing. “With the Frosty Waffle Cone, you can enjoy America’s favorite treat for a few more delicious moments. It’s the biggest thing to happen to the Frosty since fries.”

The Frosty Waffle Cone is available in both vanilla and chocolate flavors for a suggested retail price of $1.49.

Baskin-Robbins Sherbet Shows Up on Freezer Aisles

QSR magazine — Tue, 14 May 2013 15:30:00 +0000

Baskin-Robbins, the world’s largest chain of ice cream specialty shops, announced the launch of a new line of shelf-stable, sherbet-flavored freezer bars, which are rolling out at major national retailers this spring.

Baskin-Robbins’ Sherbet Flavored Freezer Bars are the first freezer bar treat from Baskin-Robbins that guests can purchase at participating supermarkets and drug stores nationwide.

The company has partnered with Jel Sert, a leader in freezer bars, on the rollout of this new product as part of a licensing agreement.

Whataburger Condiments Hit H-E-B Shelves for Memorial Day

QSR magazine — Tue, 14 May 2013 13:31:04 +0000

Following buzz about Whataburger’s condiments coming to H-E-B stores, the two Texas companies announced that Fancy Ketchup, Spicy Ketchup, and Original Mustard should arrive in stores just prior to the Memorial Day weekend by Saturday, May 25.

The Whatatfries product—a potato chip version of the french fry—should hit stores around the end of June 2013.

Silverland Bakery Celebrates 30 Years with New Trio of Desserts

QSR magazine — Tue, 14 May 2013 12:57:45 +0000

Silverland Bakery, a commercial purveyor of brownies, bakery bars, natural food bars, and cookies, has announced that it will celebrate the company’s 30^th anniversary—along with the launch of the Blueberry White Chocolate Cookie, Passionate Pomegranate Food Bar, and Gluten-Free Flourless Chocolate Brownie—at the National Restaurant Association Restaurant, Hotel-Motel Show in Chicago, May 18–21.