STORES Magazine - April 2011 - (Page 10)

Bake On L Rolling Out a New Concept A ittle girls and their moms can breathe a collective sigh of relief … and have a cookie. The venerable Easy-Bake Oven will not be a victim of 2007 legislation that called for phasing out the use of most incandescent light bulbs. Toy aficionados feared the worst for the Easy-Bake Oven, which has been using a light bulb as a heating element since the first model appeared in 1963. But manufacturer Hasbro recently confirmed that a new model will be released this fall sans bulb. Described as a “new way to bake for the next generation of chefs,” the warmed-over oven features a heating element that does not use a light bulb and offers an extensive assortment of mixes “reflective of the hottest baking trends for today.” The Easy-Bake Ultimate Oven will bake “an extended menu that includes cookies, red velvet cupcakes, checker cakes, pizza, pretzels, cinnamon twists and brownie sticks.” Inducted into the National Toy Hall of Fame in 2006, the trEnDS COMPILED BY STORES EDITORS Easy-Bake Oven holds an honored place in the hearts of women who recall the endless childhood minutes spent peering into the oven window waiting for the chocolate “cake” to bake. It’s great to know that this cherished toy is being reborn for the next generation, but things just won’t be the same without that bulb. Sounds like it could be a candidate for the second season of “America’s Next Great Restaurant.” San Francisco restaurant has taken fusion in a whole new direction, merging the seemingly unlikely pair of sushi and burritos. At Sushirrito, burritos are stuffed with rice and seafood, but wrapped in nori instead of a tortilla. A “sushirrito” looks like an oversized sushi roll that is cut in half and meant to be eaten in hand. There are six varieties to choose from, including the Latin Ninja, with salmon, mango, avocado, asparagus, daikon radish, Meyer lemon, cilantro, green onion, pickled red onion and ginger-serrano sauce; Three Amigos (tuna, salmon, hiramasa); and Smokin’ Chicken. Prices range from $8 to $11.50, and the fish is sustainably sourced. While the concept may seem odd, there has been no dearth of foodies willing to give it a whirl. Food bloggers report long lines and wait times up to 50 minutes; one described the sushirritos as being “deceitfully substantial, with a heft that belies their slim profiles.” hat could be stickier than the ice cream dripping down a cone onto a child’s hand? Friendly’s Express has an idea. The fast-casual extension of Friendly’s Restaurants is using MAXStick linerfree, biodegradable and recyclable labels to identify orders. By installing an intelligent label interface into the Epson ReStick thermal printers, the five-unit chain has been able to configure its POS system to print individual item labels for carryout orders. When an order is placed for one of the company’s signature sundaes, a label is printed and affixed to the sundae container. Having the label to refer to as the sundae is being made greatly increases the efficiency and accuracy of order prepara- Sweet Innovation W 10 STORES / APRIL 2011

Table of Contents for the Digital Edition of STORES Magazine - April 2011

Stores Magazine - April 2011
Editor’s Page
President’s Page
Retail People
Chain of Uncertainty
Digital Couponing
Energy Management
Social Media
Cross-Channel Metrics
Broadband Bonding
Workforce Management
Alternative Payments
Divisional Update
NRF News
Point of View
Retail Industry Calendar
End Cap

STORES Magazine - April 2011