Many restaurant chains are under 
pressure to go all-natural in their ingredients after numerous changes in menu from high profile chains like Chipotle Mexican Grill Inc. and Panera Bread Co. And now Papa John’s International inc. is eliminating ingredients used in their pizza and dips. Ten of the fourteen are being eliminated by the end of this year and the remaining four by the end of 2016. But these costs are estimated at and added expense of $100 million each year. John Schnatter, founder and chief executive officer, has been making changes with their menu since 1996 with changes like removing fillers from the meat used for toppings and improving the pizza dough. They have removed mono-sodium glutamate from its ranch dressing and pulled trans fats form its garlic sauce. The company has also pulled cellulose, an anti-caking agent, from its mozzarella cheese. Papa John’s pizza is generally more expensive than its competitors like Pizza Hut and Domino’s but boasts their “quality ingredients for a better pizza.” While prices in pizza will increase in price corresponding with the expenses in producing pizzas with higher-priced natural ingredients, Schnatter believes that their customers have shown willingness to pay a dollar or two more for their pizzas. Papa John’s has recently started posting their ingredients online and pushing on menu transparency. With the shift in ingredients, Schnatter hopes it will put the chain in a position that’s hard for competitors to match.
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in marketing, but Jordan Salcito, the Momofuku Wine Director, utilizes Instagram not only as a distribution medium but as a base in creating Momofuku’s wine list. Instagram along with other social media outlets like Twitter is essentially numerous social circles created from following friends and “liking” interesting posts. Salcito theorizes that within social media social circles are aroused through similar interests and style. Similarly winemaker friend groups on social media are indicators of actual wine styles.Through this idea Salcito creates a wine list where every bottle of wine can be suggested through the relationship between its corresponding sommelier.
oods, it’s trademark is the Kulfi Ice Cream. New Yorkers are no stranger to Kulfi as it has already entered the market in the past through grocery vendors and other traditional Indian restaurants. However, the Kulfi at Babu Ji is unique in that Jessi Singh, the restaurant’s chef and co-owner, invests almost an entire day into making a Kulfi. Continuous stirring of the milk base and adjustments of temperature create a consistency different from an average ice cream. Kulfi has a more chewy texture that is smooth, creamy and dense and in the last bites there is cardamom and pistachio. Babu Ji offers only one flavor right now but Singh intends to bring more flavors with local fruits and in “clove-and-ginger-charged chai.”
the world, McDonald’s, is projected to close more stores than open in the United States. Over the past two years, McDonald’s has been suffering from decreasing revenue and drops in profit from stores worldwide. Increasing numbers of competitors in the United States, economic instability in Europe and strict food safety regulations in Asia have effected the performance of McDonald’s. Already in the
announced that by the end of 2016 they plan to remove over 150 ingredients from their inventory which can be found on the “
paigepapers.com 