Calorie Counts on Menus Slow Down Some Diners

Better data leads to better decision-making — except when it comes to dessert.

Calorie counts printed on restaurant menus prompt diners to consume less. Cornell University’s John Cawley and his co-authors collected detailed data from two restaurants, taking down numbers on everything from individual food orders to whether patrons shared a plate over the course of thousands of visits. They found that printed calorie information reduced calories ordered by 3 percent (or 45 calories a meal, roughly equivalent to a large plum or an Oreo cookie). That decrease came from entrees and appetizers, not from drinks or desserts.

See more here.

 

How to get the most out of your loyalty program

The most common action restaurant owners take with loyalty programs is the most obvious one: offer coupons or discounts.  But if these people are already paying full price, why would restaurant owners want to turn them into discounted diners?

When you have the tools to get to know your biggest fans and their preferences, you can build loyalty in other ways that can help reduce the number of discounts and other monetary rewards.  By listening and engaging with your customers you can learn what kind of rewards they want to receive and provide more targeted products and services.

See more here.

A Goodbye to Great Jones Cafe, a Vestige of Downtown NYC’s Old Magic

“The Jones it was reliable, it was cheap-ish, it was good (with flashes of comfort food greatness), and there were always seats or would be seats soon, whenever you went. It was the sort of spot where you were more likely than not to be elbow-to-elbow with the sort of ambiguously and stratospherically cool people who made New York a place worth moving to. It was old downtown long after old downtown was gone, not that I was ever really here for it, having arrived to the city in 1998. It wasn’t a scene to make, but the scene was a pleasure to try to blend into.”

Read more here.

Walmart Automates Online Order Picking

As the popularity of online grocery ordering continues to rise, Walmart has partnered with North Billerica, Mass.-based Alert Innovation to introduce Alphabot into the picking process as the retailer’s latest technological innovation.

The first-of-its-kind automation, developed for Bentonville, Ark.-based Walmart, helps store pickers speed up the process of filling online grocery orders, It’s being introduced in the mega-retailer’s Salem, N.H., Superstore as part of the location’s grand reopening.
A 20,000-square-foot extension was built onto the store to house the technology and serves as a dedicated grocery pickup point with drive-thru lanes for customers.

See more here.

Key ingredient in ‘Impossible Burger’ approved by FDA

“The Food and Drug Administration has approved the key ingredient in the vegetarian-friendly Impossible Burger. It’s a big win for Silicon Valley-based Impossible Foods as it expands its distribution.

The ingredient, soy leghemoglobin, releases a protein called heme that gives the meat substitute its distinctive blood-like color and taste. Just as the Impossible Burger was gaining in popularity and reach, The New York Times published a report last year revealing that the FDA was concerned that the soy-based ingredient had never been consumed by humans.”

View more here.

Stumptown Opens Third New York Cafe in Historic Brooklyn Firehouse

Stumptown Coffee Brooklyn Cobble Hill New York

“Portland, Oregon-based Stumptown Coffee Roasters today opened its third cafe in the New York area, inside an historic firehouse building in Brooklyn’s Cobble Hill neighborhood.

Coffee for the cafe will come from Stumptown’s Red Hook roastery, which also turns out coffees for the company’s other New York locations, including a bar inside the Ace Hotel in Midtown Manhattan and a Greenwich Village standalone cafe with an attached training lab that offers public tastings.”

Read more here.

Beer remains favorite drink in US

“More than four out of 10 Americans (42 percent) who drink alcohol said they prefer beer, while 34 percent choose wine and 19 percent opt for liquor such as whiskey.

Beer has almost always been Americans’ favorite alcoholic beverage across the last 26 years in which Gallup has tracked preferences. In 2005, wine gained favor and evenly vied for drinkers’ attention and did so again between 2011 and 2013, Gallup says.”

Read more here.