Time Magazine ranked the 17 most influential burgers of all time. Among them include The Ghost Burger, The Umami Burger, the Ramen Burger and the In-N-Out Burger. The burgers originate from quick-service and fast-casual restaurants and include both trendsetting and traditional patties.
Pizza Hut Tests By-the-Slice Pizza
January 15, 2014 by Leave a Comment
Yesterday Pizza Hut began serving by-the-slice traditional pizza at two of its restaurants in York, Nebraska, and Pawtucket, Rhode Island. The $2-$3 slices take four minutes to heat up, and executives will accordingly measure customers’ interest and satisfaction before expanding the concept to additional locations.
The “Brooklyn” Water Difference
January 15, 2014 by Leave a Comment
Thanks to a high-tech water filtration system that produces “Brooklyn” water, or water that has been filtered down to its purest state with the addition of signature New York elements, Brooklyn Water Bagel Co. is marketing a superior product across their food and beverage line. CEO Steve Fassberg defends the quality of his bagels, “We truly believe that guests will learn the real difference our water makes when they enjoy one of our freshly baked bagels. Our bagels have a thin, crusty exterior that’s golden brown and moist, just like they would find in Brooklyn.” The H20 isn’t Brooklyn Water Bagel Co.’s only strength. Customers can witness the baking process of dough to bagel, leaving them with a memorable experience. The magic lies in the water.
The Rice Burger: A Vegan Burger Alternative
January 14, 2014 by Leave a Comment
By now everyone’s probably tried a vegan burger at least once, whether it be the mushroom burger, black bean burger, or the most common— the veggie burger. For those who are ready to explore new vegan burger alternatives, Ni Japanese Delicacies in the Essex Street Market is serving the Forbidden Rice Burger for $10. The patty is composed of forbidden black rice mixed with organic maitake mushrooms, carrots, kale and white beans.
Analyzing the Restaurant Industry in 2014
January 14, 2014 by Leave a Comment
Analysts exchanged views on the state of the restaurant industry in a teleconference that preceded the ICR XChange, a restaurant and retail investment conference, last Friday in Orlando. Frigid weather and middle- and lower-income wage decreases intensified by the Affordable Care Act have been the recipe for first quarter restaurant industry struggles. Despite these obstacles, many restaurants are seeing better numbers this year. Managing Director for equity research at Raymond James, Bryan Elliot, believes that the casual dining and quick service segments will be forced to continue to focus on value until middle- and lower-income families see more purchasing power. Analysts predict that technology-use will soar this year for both operational and consumer purposes. “The biggest challenge is transitioning from TV to mobile and Internet marketing,” predicts Elliot. Other trends? Fast-casual pizza is the “category du jour” and tiered value menus will continue to snowball.
Bobby Flay’s Gato to Open Next Month
January 13, 2014 by Leave a Comment
Bobby Flay’s Spanish/Mediterranean restaurant Gato will open on 324 Lafayette Street in approximately one month. A cat that passed by the first time Flay saw the space inspired the restaurant’s name.
Cooking a Restaurant Through Architecture
January 13, 2014 by Leave a Comment
Zakary Pelaccio of Fatty Crab will exchange views on his culinary-aesthetic collaboration with architect Michael Davis for his new restaurant in Hudson, NY. “Using period-sensitive techniques, a former 19th-century blacksmith cottage and carriage house structure underwent an adaptive reuse transformation under Davis’s expert guidance. Plenty of before-and-after photos and lively storytelling from the chef and architect illustrate the collaborative concept of ‘cooking a restaurant through architecture,'” explains the 92Y. Tickets are $21, and the event takes place at 12pm on Wed. Jan 22.
Coffee Bartering at Tonx: Starbucks Card for “Higher Quality” Coffee Beans
January 10, 2014 by Leave a Comment
Coffee subscription company Tonx is offering dollar-for-dollar credit towards “better quality” coffee beans in exchange for your Starbucks gift card balance. Their philosophy: “We Source. We Roast. We Ship. You Brew.” The Tonx team comprises coffee mavens whose resumes boast high-end roasters Ritual, Intelligentsia and Stumptown.
Tonx’s homepage forces prospective subscribers question the value of a dollar through a compelling visual:
$38 at Starbucks = 8 frappucinos
or, 11 cappucinos
or, 17 drip coffees
or, 48 cups of “carefully sourced, expertly roasted, super fresh coffee.”
The website proceeds to highlight the company’s differentiation points— “highest quality beans, brew guides, affordable tools, one-on-one brew help, coffee ratings, weekly publications,” and most importantly, “happiness.”
Liquiteria to Replace Gray’s Papaya on 8th Street
January 10, 2014 by Leave a Comment
Gray’s Papaya’s loyal patrons have been in mourning since news broke that the venerated hot dog chain would be closing because of a $20,000 rent hike— from $30,000 to $50,000. Owner Nicholas Gray is scouting new locations, and the original Gray’s Papaya in the Upper West Side is still operating as usual. On January 26th Liquiteria, a celebrity and health-enthusiast haunt with currently one East Village location, will take Gray Papaya’s place.
Bare-Handed Food Contact in California is Prohibited
January 9, 2014 by Leave a Comment
A new section (113961) of the California Retail Food Code bans restaurant workers in California from handling ready-to-eat food with bare hands. The code went into effect Jan. 1, however health officials have implemented a soft rollout for the initial six months in consideration of operators who would likely be unprepared to handle the sudden changes. The rules apply to any ready-to-eat food that will not be cooked or reheated, including sushi, bread, baked goods, salads and garnishes like parsley, lemon wedges and pickles. Foodservice employees must still wash hands with soap and warm water thoroughly before prepping food, putting on clean gloves and between glove changes.
The new law states:
(a) Food employees shall wash their hands in accordance with the provisions established in Section 113953.3.
(b) Except when washing fruits and vegetables, as specified in Section 113992 or as specified in subdivisions (e) and (f), food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
paigepapers.com 