Even before the COVID-19 pandemic hit the US in 2020, food delivery services had taken hold. The concept of ghost kitchens had also started to gain momentum pre-COVID, but now that we are nearly a year into the crisis, ghost kitchens are becoming commonplace.Continue reading
While handwashing and physical distance are the best ways to prevent the spread of viruses, wearing a mask does help to protect you and those around you to some degree. It also helps to alleviate some anxiety felt by foodservice workers and patrons in this era of the coronavirus.Continue reading
We can’t think of a better Saint Patrick’s Day limited time offer (LTO) for the menu at a pub or sports bar than poutine. The key to a perfectly delicious poutine is golden brown tots and melty cheese. Go easy on the gravy and don’t forget about the green beer for effect.Continue reading
While bento boxes may have a reputation in the US of A as a creative way to pack a kid’s lunchbox, the history (and future) of bento boxes goes much further than that. Starting in Japan nearly a thousand years ago, bento boxes have been used to take food to work, to serve food on trains, bring lunch to school, then purchased at convenience stores and bento shops — yes, there are shops solely dedicated to selling bento boxes. Bento boxes are so big in Japan, you can even get them out of vending machines. Continue reading
In many parts of the world, there is a stronger convenience store culture than we see in most parts of the US, especially as it relates to food. That’s not to say there aren’t standout c-stores in some states (We see you Wawas and Buc-ee’s.), but we think there is much to learn from our international counterparts. Here are some of the global c-store trends we’ve taken note of.
With chain restaurants like Maggiano’s, Bonefish Grill, and True Food Kitchen holding strong with their brunch menus, and with at least two other large restaurant brands currently testing brunch menu options (that we know of), some might think brunch continues to be a lucrative daypart for large brands. However, Mintel recently reported that restaurant brunch orders are on the decline.
Which is it? Are consumers still inspired by brunch menus or is the trend fading? Continue reading