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Future of Food: Kiosks will take your order

Nation's Restaurant News - Fri, 2017-05-19 16:15

Will restaurant workers who take customers’ orders one day become obsolete?

Probably not, but the industry is moving toward a future in which more guests place orders on computer screens inside restaurants.

Some of the world’s biggest restaurant chains are moving in that direction. McDonald’s, the largest of the bunch, has been adding kiosks in international markets for years.

McDonald’s wants to expand its “Experience of the Future” model, which includes kiosks, in most of its 14,000 domestic locations by 2020. And its competitor Wendy’s plans to add kiosks in 1,000 locations by the end of the year.

The efforts follow fast-casual operator Panera Bread, which added kiosks at its 900 company-owned locations in its “Panera 2.0” model, which includes online ordering and other features.

Smaller chains are also following suit. Fast-casual BurgerFi has tested kiosks at one of its 91 restaurants. And seven-unit Eatsa, the San Francisco-based healthful-food concept, doesn’t have employees to take orders at all — just kiosks. 

Kiosks have entered the debate over rising minimum wages. Many see them as a natural result of higher labor costs. In theory, kiosks can result in chains employing fewer workers.

But efforts so far appear to be mostly at the top line. Restaurants see kiosks as a way to improve service, with faster ordering and fewer mistakes. Consumers are more relaxed at kiosks and tend to order more items. 

McDonald’s executives said its restaurants with kiosks generate sales growth of 4 percent to 8 percent. 

At Panera Bread, same-store sales at company-owned restaurants, where kiosks are prevalent, increased 4.2 percent in 2016. At franchised locations, which have been slower to add the technology, same-store sales rose 0.7 percent. 

Contact Jonathan Maze at jonathan.maze@penton.com

Follow him on Twitter: @jonathanmaze

Future of Food: Local will get more local

Nation's Restaurant News - Fri, 2017-05-19 16:15

The bar for local produce is rising. A continued embrace of urban farming is leading to an uptick in volume of leafy greens available in even the densest metropolis. 

Restaurants can offer local produce 52 weeks per year, sourcing food that uses 95 percent less water than traditional farming methods. 

Urban farming consists of four subsectors, which are continuing to build supply for restaurants. Hydroponic plants are grown with little or no soil, areoponic plants are grown in closed loop systems with roots exposed to a nutrient-rich mist, aquaponic plants are raised alongside fish in a symbiotic relationship, and greenhouse plants are raised in enclosed facilities with regulated conditions such as carbon dioxide levels and humidity. 

The wildcards of weather and global warming are also removed from the equation, as are pesticides and herbicides.

Infinite Harvest, based in Lakewood, Colo., subscribes to the popular vertical stacking method. If laid out flat, the growing surface would amount to approximately an acre of farmland, yet it produces about 25 acres worth of food per year. Other operations, such as the 70,000-square-foot AeroFarms in Newark, N.J., and the soon-to-come 14-acre Tender Greens facility in Northern California, are a bit larger.

The move toward futuristic farming is considered by many to be a necessary advancement.

Tobias Peggs, co-founder and CEO of New York’s Square Roots, projects that by the year 2050 the planet will host approximately 9 billion people and that 70 percent of the population will inhabit cities.  

Urban farming, with its year-round growing season, minimal environmental footprint, and ability to maximize production in small spaces, could be the key to feeding the upcoming influx of
humanity. 

Contact Dan Orlando at dan.orlando@penton.com

Follow him on Twitter: @DanAMX

Future of Food: Insects for dinner

Nation's Restaurant News - Fri, 2017-05-19 16:15

Crickets and grasshoppers are coming to a menu near you.

In fact, this sustainable protein source is already available in many American restaurants as chefs are incorporating insects into their dishes. Take a peek inside the tortillas at The Black Ant in New York City, where grasshoppers, or chapulines, are a focal point of the modern Mexican menu, showing up in tacos, grasshopper croquettes and pastry chef Jesus Perea’s platano y chapulin banana cake and ice cream.

Mario Hernandez, chef and partner at The Black Ant, grew up in Cuernavaca, Mexico, where grasshoppers aren’t so shocking on the menu. Other insect-forward items include black ant guacamole with black ant salt, and a black ant salt-rimmed jalapeño cocktail.

At the moment, sophisticated Mexican restaurants are leading the charge in bringing ingredients like insects to the mainstream. Flora Street Cafe, the latest restaurant by Stephan Pyles, the godfather of elevated Southwest cuisine, uses crispy crickets as a signature garnish.

But bugs on the menu reached a pop culture milestone this year when grasshoppers sold out on Major League Baseball’s Opening Day at Seattle’s Safeco Field.

A 4-ounce snack bowl of chili-lime grasshoppers, Poquitos’ Oaxacan chapulines, is part of a partnership with local Mexican restaurant Poquitos. About 13 pounds of grasshoppers sold that day, selling at $4 per bowl, according to management company Centerplate.

The stadium has already sold more grasshoppers than the restaurant sells in a year, after just three games.

Contact Tara Fitzpatrick at tara.fitzpatrick@penton.com

Follow her on Twitter: @tara_fitzie

Future of Food: Food flies to you

Nation's Restaurant News - Fri, 2017-05-19 16:15

Drone delivery isn’t on the horizon — it’s here.

Over the past year, Domino’s Pizza has delivered pies by drone in New Zealand; Chipotle Mexican Grill has tested burritos from the sky in Blacksburg, Va.; and Orange Leaf Frozen Yogurt has landed fro-yo by drone in Holland, Mich.

“We are moving closer and closer to widespread store-to-door drone delivery,” said Matthew Sweeny, CEO of Flirtey, the drone-service company that partnered with Domino’s Australian licensee for the New Zealand tests last August.

“We are thrilled with the results of our trials,” Don Meij, CEO and managing director of Australian-based Domino’s Pizza Enterprises said in a statement. “We invested in this partnership and technology because we believe drone delivery will be an essential component of our pizza deliveries.”

But drone delivery is much more than flying pies.

Oklahoma City-based Orange Leaf tested its first drone delivery last October, at Hope College in Michigan, where franchisee Jeremy Latchaw owns a drone dealership. After proving the deliveries could be done safely and within Federal Aviation Administration guidelines, Orange Leaf has offered drone appointment delivery for events and parties, said Geoff Goodman, president of the 265-unit chain.

Orange Leaf president Geoff Goodman and franchise store owner Jeremy Latchaw with a drone for the brand's frozen yogurt delivery. 


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Speed is key, said Meij of Domino’s.

“Drones offer the promise of safer, faster deliveries to an expanded delivery area, meaning more customers can expect to receive a freshly made order within our ultimate target of 10 minutes,” he said. “This is the future.”

A poll of Domino’s customers showed that 70 percent would accept pizza delivered by drone, according to Reno, Nev.-based Flirtey, which has also made FAA-approved drone delivery tests for 7-Eleven.

Chipotle has also experimented with drones in a partnership with Project Wing, a unit of Google’s parent company Alphabet Inc.

For drone deliveries, the sky may not be the limit.

Contact Ron Ruggless at Ron.Ruggless@Penton.com

Follow him on Twitter: @RonRuggless

Future of Food: The other, other white meats

Nation's Restaurant News - Fri, 2017-05-19 16:15

Justin Cucci, executive chef of Edible Beats restaurant group, uses elk in a burger at Ophelia’s Electric Soapbox, his Denver eatery.

He’s among the growing number of chefs that are making use of the many meats besides chicken, beef and pork that typically populate restaurant menus.

The Brothel Burger makes elk meat seductive with Korean barbecue flavor, miso-candied bacon, ponzu onions and pickled veggies. The newest concept in the Edible Beats group, El Five, opening in early May, will feature rabbit paella.

Ophelia’s in Denver serves elk burgers. (Rachel Adams Photography)

According to the USDA’s 2012 Census of Agriculture, 5,000 farms sold 853,000 rabbits nationally. Rabbits are filed under the “specialty livestock” category, and are becoming specialties on menus, too, with rabbit mentions seeming to multiply by the minute.

At Passatempo Taverna, chef Aaron Mooney’s restaurant in Walla Walla, Wash., rabbit pops up in a rustic hunter’s stew. And executive sous chef Larry Feldmeier of Chicago’s Sixteen created a dish called white rabbit with Castelmagno gnudi and nettle, a dish with a fine-foraged feel. Rabbit sausage is made in house with lean white rabbits from California, lard, and a kick of nutmeg and black pepper. It’s served on the pillowy gnudi with a light sauce of cooked (and safe to eat) stinging nettles.

Rattlesnake meat is also stirring up trouble — in a good way — at Zoup!, the 99-unit soup chain. Rattlesnake sausage stew has performed better than expected, according to Zoup! CEO Eric Ersher. The chain also began offering bison chili this year.

Contact Tara Fitzpatrick at tara.fitzpatrick@penton.com
Follow her on Twitter: @tara_fitzie

Future of Food: Less food will go to waste

Nation's Restaurant News - Fri, 2017-05-19 16:15

Food waste is a growing concern among Americans, and for good reason: More than 30 percent of all food produced in the U.S. is never eaten, according to the USDA. Restaurants have long been careful about waste because it can raise their cost of goods. But now that more consumers are seeing the value of conservation for its own sake, restaurants are leveraging these practices to benefit their reputation. We only see this less wasteful trend growing.

Millennial-friendly salad chain Sweetgreen has been doing that since it debuted in Washington, D.C., in 2007, with found wood from old barns for its tables. Sweetgreen upped its game in 2015 with the wastED salad. The chain teamed up with the wastED project by celebrity chef Dan Barber, who set up a three-week pop-up by that name. Barber sold items priced at $15 a plate made from such detritus as stale bread, fish bones and the fibrous parts of vegetables left behind in juicers.

21 Greenpoint in Brooklyn, N.Y., serves misshapen vegetables with carrot-top pesto. (Photo by Brittany Ross)

The Sweetgreen salad had broccoli leaf, romaine heart, carrot ribbon and arugula mix, roasted kale stems, broccoli stalks, cabbage cores, shaved Parmesan, spicy sunflower seeds, croutons and pesto vinaigrette, priced at $8.60.

Other operators have made a whole business out of waste, such as Misfit Juicery, based in Washington, D.C., which repurposes misshapen fruit and vegetables into cold-pressed juice.

In Brooklyn, N.Y., Sean Telo, chef of 21 Greenpoint, has also used misshapen vegetables for a waste-conscious crudités plate dressed in carrot-top pesto. He also runs a Sunday dinner special that uses up the week’s leftovers in a five-course tasting menu priced at $21.

With waste continuing to be top of mind, expect to see more creative uses of things that otherwise would end up in landfills.

Contact Bret Thorn at bret.thorn@penton.com
Follow him on Twitter: @foodwriterdiary

Future of Food: There will be no secret sauce

Nation's Restaurant News - Fri, 2017-05-19 16:15

The days of undisclosed ingredients will soon be over.

Restaurants are increasingly accepting the fact that many of their guests have allergies and need to know exactly what they’re eating. For many, it could be a matter of life and death.

An estimated 15 million Americans live with food allergies or intolerances, according to Allergy Eats, a website to help the food-allergic find restaurants.

For restaurants, it will be about disclosure of ingredients, but also better training for staff.

These signs appear in all Vitality Bowls restaurants. (Photo courtesy of Vitality Bowls)

Red Robin Gourmet Burgers Inc., for example, makes food-allergy-conscious guests feel welcome by encouraging customization. Team members are trained to follow a set of step-by-step guidelines once notified of a food allergy, including using a special allergen kit that includes specific tools to handle those orders safely.

As a result, Red Robin in 2017 is among the top 10 allergy friendly restaurant chains listed by Allergy Eats.

Likewise, the DineSafe app helps guests with allergies find safe spots to eat. Restaurants can use the app to post nutritional information along with potential allergens, and guests can search for meals that fit their dietary preferences.

A growing number of guests are showing up in dining rooms armed with gluten sensors and other high-tech ways to test for potential hazards.

And some restaurants are opting to keep epinephrine auto-injectors, commonly known as EpiPens, on hand in case of severe allergic reactions.

Some in the food world see a future where consumers will be able to map their microbiome, or their gut bacteria, in a way that will help them choose foods to meet specific health needs — and avoid ingredients with potential negative effect.

The world of allergy awareness will only become more complex. But restaurants that meet the needs of food-allergy-conscious customers will win the devotion of a very loyal audience.

Contact Lisa Jennings at lisa.jennings@penton.com
Follow her on Twitter: @livetodineout

Future of Food: Food safety tools will be souped up

Nation's Restaurant News - Fri, 2017-05-19 16:15

Mystery still clouds the cause of the foodborne illness outbreaks that tarnished Chipotle Mexican Grill’s reputation and led to a steep decline in same-store sales.

The Centers for Disease Control failed to find a source of Chipotle’s E. coli outbreaks, but the Denver-based fast-casual operator dramatically altered its approach to food safety and spent more than $10 million to improve food safety.

In the future, restaurants will have a wide variety of new technologies at their disposal:

Polymerase chain-reaction (PCR) testing can identify major pathogens like E. coli, listeria, salmonella and other parasites and bacteria by detecting the organism’s DNA. The PCR tests can detect as few as one bacterial organism per sample in as little as eight hours.

Enzyme-Linked Fluorescent Assay, or ELFA, can reveal pathogens by detecting their proteins in samples. This technology is currently the cheapest and most widely used in the food industry.

Shelf-life Verification maximizes product stability and applies it to competitive pricing. Microorganism Strain Identification by Pulse-Field Gel Electrophoresis aids identification of spoilage organisms. Through strain identification, DNA is abstracted, multiplied and mapped to isolate certain strands or unique variances that could cause problems in stability. 

Molecular pathogen detection is fully automated testing that offers accuracy, speed and efficiency for the identification of listeria, salmonella, E. coli and other organisms often linked to food contamination outbreaks.

Chromatography, both gas and ion, are systems that separate compounds within food and detect their amounts.

Contact Ron Ruggless at Ron.Ruggless@Penton.com
Follow him on Twitter: @RonRuggless

Future of Food: The market for cover crops grows

Nation's Restaurant News - Fri, 2017-05-19 16:15

“Farm to table” has a romantic ring to it, but what does it really mean?

After all, any food at a restaurant, except perhaps for a bit of wild seafood and some foraged plants, is from a farm.

Farms have traditionally grown lots of plants, rotating crops that take nutrients out of the soil with those that replenish it. That includes cover crops like clover and vetch that keep the topsoil in place, but aren’t typically sold for food.

But now, as chefs become increasingly involved with the farms they’re buying from, they’re purchasing cover crops and using them on the menu.

Dan Barber photo by Dave Kotinsky/Getty Images for Global Green USA

Dan Barber, chef-owner of Blue Hill in New York City and Blue Hill at Stone Barns in Pocantico Hills, N.Y., is on a quest for great local grain. To encourage farmers to develop the nutrient-rich soil necessary for that grain, he’s buying some of their cover crops, too.

That includes clover, which Barber said tastes like sweeter, more complex pea shoots when sautéed.

Tillage radishes grow deep into the ground, help break up compacted soil and taste similar to daikon. And milky oats produce a milky fluid when simmered and puréed. Barber uses them in a vinaigrette.

“So it’s not the ingredient; it’s the system. And it’s not the dish, it’s the meal,” he said.

Barber only buys a small portion of the cover crops, as some of it has to be used to contribute to the biomass of the soil. But even so, he helps to create a market for those crops, he said.

That encourages farmers who engage in the rotational farming practices that are necessary for great grains — and a sustainable environment.

Contact Bret Thorn at bret.thorn@penton.com
Follow him on Twitter: @foodwriterdiary

Future of Food: Customization will go the way of the Dodo bird

Nation's Restaurant News - Fri, 2017-05-19 16:15

For years, customization has been all the rage at restaurants. 

Fast-casual concepts followed the so-called “Chipotle model” — although the first major chain to do it was Subway — of assembling food right in front of customers.

But that model could be on the way out.

Sales are down in the fast-casual segment as customers appear to shift to quick-service restaurants that are cheaper and faster. And operators have found that when guests customize their food and don’t like the results, they blame the restaurant.

Meanwhile, as chefs’ prestige continues to rise, consumers are more open to trusting them with a culinary adventure. That allows for carefully curated items such as the Chicken + Slaw sandwich at Make Sandwich shop in New York, which has cold, charred chicken; apple date slaw; and roasted garlic rémoulade on ciabatta. Of course, customers can build their own sandwiches, too.

 Chopt takes inspiration from Peru in this Hacienda Market Plate. (Photo courtesy of Chopt)

More chains, even in the fast-casual segment, where customization is thought to be crucial, are introducing items that feel like they were developed by chefs rather than committees. That includes MOD Pizza’s special springtime pie The Crosby, made with sausage, mozzarella, roasted asparagus, fig balsamic glaze and sea salt, or the curated offerings at Chopt.

Like most salad chains, Chopt’s food is completely customizable, but it also pushes curated items, like last spring’s Hacienda Market Plate with aji amarillo chicken; Peruvian radish salsa; roasted aji amarillo potatoes; marinated kale and spinach; cotija cheese; and a blend of quinoa, lentils and millet.

Operators say curated items speed service and help ensure that customers receive food with flavors combined by an expert.

Contact Bret Thorn at bret.thorn@penton.com
Follow him on Twitter: @foodwriterdiary

Future of Food: POS becomes 'server farm to table'

Nation's Restaurant News - Fri, 2017-05-19 16:15

Cloud computing will have a big impact on point-of-sale systems in restaurants, experts say.

POS systems have already incorporated innovations like online ordering, inventory tracking, theft reduction, loyalty reward programs and other marketing initiatives, plus administrative tasks like payroll, scheduling and deep-dive business reports.

But Fred LeFranc, founder and CEO of Charlotte, N.C.-based consultancy Results Thru Strategy, said point-of-sale systems are migrating to cloud computing, with the database stationed at a cluster of web servers far from the restaurant location.

POS is on the cusp of becoming “server farm to table.”

That means POS systems will be available at lower cost and reduced fees than legacy systems, LeFranc said. 

For example, Heartland Commerce’s new Xenial product will not only be cloud-based, but device agnostic, he said. 

“What that means is that it is not only cloud-based, but someone can go get an Android tablet, an iPhone — anything — and set up a POS system in a few minutes,”

LeFranc said. “That will be pretty amazing.”

The platform means information from online, in-store, tableside and kiosk orders will all be handled the same. 

“Between the hardware and the software license, POS systems are never cheap. And you have to pay for updates all the time. This new Xenial model will update automatically in the cloud.” LeFranc said. 

The price will be based on the restaurant’s location

volume, with tiered pricing for units earning $500,000, $1 million or $10 million in sales annually. 

“You can have as many devices as you want,” LeFranc said. “If a restaurant does $5 million a year and wants an iPad at every table — knock yourself out. There’s no extra charge.”

Contact Ron Ruggless at Ronald.Ruggless@Penton.com

Follow him on Twitter: @RonRuggless

From the editor: A new hospitality

Nation's Restaurant News - Fri, 2017-05-19 16:15

It’s easy to point to the rise in technology as the future of the restaurant industry. Just look at how an

investment in delivery and digital platforms has benefited companies like Domino’s and Starbucks.

But tech isn’t helping restaurants just because it’s tech. These new platforms are a way to provide better hospitality to customers. 

On the retail side, Amazon has excellent hospitality; you can easily put in an order and it arrives quickly. If you have a problem, you are able to talk to a customer service rep within seconds, no matter what time it is.

This is controversial, I know.  To many folks in the restaurant industry, hospitality means people working with people. But I’d argue that technology is as much a part of hospitality as the personal touch is.

Here’s what the hospitality of the future is: Good service the way your customers want it.

Hospitality is letting your customers order food from their futons on GrubHub with a few quick swipes on their iPhones. Hospitality is steeping a diner’s tea perfectly before bringing it to the table the way Gramercy Tavern does. Hospitality is storing information in your point-of-sale system so you know when a customer has a nut allergy. It’s asking what type of drink a diner would like and crafting a cocktail to her tastes the way Drink in
Boston does. Or McDonald’s allowing customers to order ahead and pick up Happy Meals three different ways.

The point is that hospitality is variable and depends on the restaurant concept and the diner. And the future is so very bright for foodservice because these new digital tools will give us more options for hospitality.

The future is not replacing good old-fashioned friendly faces offering good food. The future is supplementing that service and developing new dining occasions.

It’s catering to the needs of the Baby Boomers as much as the Gen Zers, and allowing customers to use restaurants more often because it will be more convenient — and there will be more types of restaurant experiences than ever before.

In our Future of Food report, the Nation’s Restaurant News editors identify 20 trends — culinary, tech and consumer — that we see growing. We all know the future is not without its challenges, but we see a hopeful one, with creative ways of reducing food waste and exciting flavors to offer guests.

As for me, I’m looking forward to the continued evolution of hospitality as we know it.

Jenna Telesca, Editor-in-Chief

E-mail: Jenna.Telesca@penton.com

Twitter: @jennatelesca

Rick Hendrick runs multimillion dollar enterprises with love and appreciation

AutoNews - Fri, 2017-05-19 16:00
Dealer Rick Hendrick divides his time between two companies, one in stock-car racing and the other in automotive retail. Here's how it all comes together as one brand.
Categories: Latest News

Report: Consumers prefer independent restaurants over chains

Nation's Restaurant News - Fri, 2017-05-19 15:13

Independent restaurants are killing it.

That’s according to a recent report by foodservice consulting firm Pentallect Inc., in conjunction with research partner Critical Mix.

Both traffic and revenue growth among independent restaurants is outperforming chains, the report said, indicating a shift from historical patterns when chains were driving growth across the industry. 

Pentallect estimated 2016 sales of $210 billion for independent restaurants and small chains, while larger chains saw sales of $312 billion. 

However, from 2017 through 2020, independent restaurants are expected to see annual revenue growth of 4 percent to 5 percent. That’s almost double the 2-percent to 3-percent growth expected for chains, Pentallect said.

This has significant implications for manufacturers, sales agencies and distributors, given that independent restaurants represent more than half of all restaurant sales, Pentallect noted.

It’s also good news for independent restaurant operators, and it gives chain operators a picture of the challenges ahead.

Why are independent concepts winning, or at least outperforming chains?

It’s partly a result of urbanization, said Bob Goldin, a partner in Pentallect. But consumers also rate independent restaurants as more superior on 12 of 15 attributes studied.

“In the top 10 and 20 major metros, independent restaurants are absolutely knocking it out of the park,” Goldin said. “I hear this anecdotally and from all the distributor clients. Restaurants in urban areas, in particular, are doing fantastic. People, especially Millennials, are moving downtown to more gentrifying neighborhoods, and they’re frequenting local establishments that are winning on these factors.”

Consumers said independent restaurants were much more likely to be rated highly for being special, community oriented and offering personalized service.

Independent restaurants were also far more likely to be perceived as sharing consumers’ values and offering quality food and better service.

Delivery was one area where the gap almost disappeared, with consumers rating independents and chains almost equally.

But when it comes to use of technology, social media and offering convenient locations, restaurant chains won higher scores, according to the survey.

Systemwide sales among the 100 largest restaurant chains increased 5.9 percent, to $248.3 billion in fiscal 2015-2016, the strongest growth since 2006, according to Nation’s Restaurant News’ Top 100 research. 

But the first quarter of 2017 was rough for restaurant chains. Overall, consumers dined out less. Average same-store sales among publicly traded restaurant companies declined. There were winners and losers. 

Overall, the National Restaurant Association expects industry sales to reach $799 billion in 2017, a 4.3-percent gain over 2016 and the eighth consecutive year of real growth. Adjusted for inflation, the increase over last year is 1.7 percent, the NRA said, up from a 1.5-percent increase the prior year.

Contact Lisa Jennings at lisa.jennings@penton.com

Follow her on Twitter: @livetodineout

Golden Corral rolls out brunch systemwide

Nation's Restaurant News - Fri, 2017-05-19 15:03

Golden Corral is rolling out brunch nationwide, starting May 22.

The breakfast-and-lunch offerings at the Raleigh, N.C.-based buffet chain will be available every day from 9:30 a.m. to 2 p.m. They include new strawberry cheesecake French toast, made-to-order eggs and omelets, biscuits and gravy, sausage-and-egg skillets and carved glazed ham, as well as fried chicken, pot roast and miniature burgers.

Lance Trenary Photo: Golden Corral

Golden Corral CEO Lance Trenary said the chain has been testing brunch in Albuquerque, N.M.; Jacksonville, Fla.; Mobile, Ala.; and Greenville, N.C., for the past six months and found that the new daypart led to higher sales, traffic and profit.

“We can’t wait to roll it out,” Trenary said. “It was really borne out of the idea that, obviously, comp-store sales and meal growth has been difficult to come by, and we were looking for strategic opportunities, if you will, to expand daypart and bring about more options, more choice, for our guests.”

He added that brunch “is inherently a buffet occasion, anyway,” and lends itself well to Golden Corral’s format.

The chain already serves breakfast on Saturday and Sunday, but customers have been asking for breakfast offerings during the week, Trenary said.

Golden Corral’s brunch will be supported by an advertising campaign with the tagline, “Your choice rules.”

“No one delivers on choice better than Golden Corral,” Trenary said.

He added that customer research indicated that guests like the idea of being in total control of their experience.

Additionally, Golden Corral will start serving breakfast on Fridays, starting at 7:30 a.m. on May 26, with brunch offerings rotating in at 9:30 a.m.

The price of brunch will vary by location, but Trenary said it would be around $8.99.

Contact Bret Thorn at bret.thorn@penton.com

Follow him on Twitter: @foodwriterdiary

Aston Martin lands Tom Brady for endorsement deal

AutoNews - Fri, 2017-05-19 15:00
Aston Martin signed New England Patriots quarterback Tom Brady to a long-term endorsement deal in which the Super Bowl MVP will be the focal point of a marketing campaign.
Categories: Latest News

Case Study: Port of Subs

FastCasual.com - Fri, 2017-05-19 14:53
Seeing opportunities for growth and with their continued dedication to providing better services for their franchisees, Port of Subs® turned to Dine Engine® to take their pre-existing online ordering solution from “one size fits all” to one that catered to their brand and was ready to keep up with their growth strategies

User Experiences for Restaurants

FastCasual.com - Fri, 2017-05-19 14:51
From mobile apps to kiosks, DineEngine delivers enhanced guest experiences for restaurants, chains, and franchisors.

Case Study: Piada

FastCasual.com - Fri, 2017-05-19 14:49
Piada came to DineEngine with the need for a complete rebuild of their existing site; including the implementation and integration of a new online ordering system. DineEngines custom solution led to dramatic results.