Milling & Baking News Corporate Profiles - November 2013 - (Page 66)

Food Service a more unique, artisan perception." The top growing bread between 2008 and 2012 was pretzel bread, rising at a rate of more than 79%, 85 Accuracy of food order according to Datassential's U.S. Chains & Independents MenuTrends 84 Quality of beverages in terms of taste and temperature Database, which tracks appetizers 83 Layout and cleanliness of the restaurant and entrees across all food service segments. Brioche climbed nearly 83 Speed of check-out or delivery 75%, and flatbread grew 61% 82 Courtesy and helpfulness of staff during the period. 82 No longer limited to ballgame Web site satisfaction bleachers and neighborhood delis, 81 Variety of beverages on the menu pretzel bread is appearing on more 81 mainstream menus as soft-baked Variety of food items on the menu, not including beverages sticks, bagels, frankfurter rolls 81 Quality of food in terms of taste, temperature and freshness of ingredients and burger buns. This year, the Source: ACSI L.L.C. twisted trend has reached Wendy's, Sonic Drive-In, TGI Friday's, Ruby as chefs are developing center-of-the- Tuesday and Chili's. know your customers are diehard white "The pretzel bun is a real natural meat consumers, but as you see the growth plate menu options featuring eggplant, because it brings a lot of these cues of Old of interesting Peruvian dishes, assertively cauliflower and zucchini. Chicken and other non-beef alternatives World to an already recognizable item," flavored, it may lead to some interesting dark meat items. Do watch as the door also have risen in popularity due to said Kara Nielsen, a trend researcher at the rising costs of beef. More non-beef San Francisco-based CCD Innovation. opens slowly in terms of dark meat. "The other thing to watch is the burgers, including turkey, veggie and "It has a deeper, darker flavor, and it has evolution of a better chicken segment. This seafood patties, have popped up on menus. a little artisanal touch to it, even if it's a manufactured product." is not going to replace the better burger category, but there will be opportunistic Bread on the rise growth from chefs who are locked out The top growing bread on restaurant Trouble in China of better burgers; where they can exert menus offers a twist on tradition, adding While many chains, such as Starbucks culinary prowess and focus on better texture and excitement to standard and Dunkin' Donuts, have expanded their chicken products. Concepts may come sandwiches. With Old World inspiration international footprint this year, others from an heirloom breed or something done and artisanal appeal, pretzel bread, struggled to maintain global momentum. by hand in the back of the house." brioche and flatbreads are on the rise. Sales and profits for KFC's China She added that chicken's versatility "Q.S.R. and fast-casual operators are division have been negatively impacted ranges through all of the day parts, looking to make standard items seem by adverse publicity surrounding a including snacking, and preparations more interesting and unique and trying poultry supply incident in December may include grilled, rotisserie or fried. to create more competitive positioning 2012 and subsequent news about avian Center-of-the-plate vegetables have of items without revamping the whole influenza in the region. been a trend due to health and wellness menu," said Maeve Webster, senior "Even with our recent challenges, KFC and an interest in ethnic foods. researcher at Datassential. "Changing is unquestionably the category leader The incidence of vegetables on the carrier is a fairly easy change in China, and we remain confident restaurant menus has increased 11% compared to other changes you could sales will fully recover from the adverse during the past three years, according to make. It's not necessarily disruptive publicity surrounding the December the market research firm Technomic, Inc. to the back of the house from a cost poultry supply incident," said David C. Not only are vegetables more prevalent, or handling standpoint. And you can Novak, chairman and chief executive they are on the cusp of menu innovation increase the price point because it has officer of Yum! Brands, Inc. CP Limited-service restaurants 2013 customer experience industry benchmarks 66 \ November 2013 Milling & Baking News * Food Business News * Baking & Snack * Meat & Poultry Corporate Profiles

Table of Contents for the Digital Edition of Milling & Baking News Corporate Profiles - November 2013

Milling & Baking News Corporate Profiles - November 2013