Milling & Baking News Corporate Profiles - November 2013 - (Page 60)

Food Service Food service Menu trends range from better-for-you to over-the-top A s softer sales and reduced foot traffic continue to challenge the industry, restaurant operators have responded in a number of ways. To compete with the quickly growing fast-casual segment, top fast-food chains have introduced more premium products. Wendy's menu additions this year included a bacon cheeseburger with a nine-green spring mix on a toasted artisan-baked pretzel bun, as well as grilled chicken sandwiches and fresh vegetables served in a multigrain flatbread made with flax seeds, cracked wheat, rolled oats, millet and sesame seeds. Wendy's also began revamping some of its restaurants to included contemporized lounge seating, flat-screen televisions and Wi-Fi. Similarly, KFC in August began testing an upmarket concept that serves only the boneless variety of its Original 60 \ November 2013 Recipe chicken, plus updated side dishes, salads, rice bowls and flatbread sandwiches. "Fast casual has taken some share overall from quick-service, so all of these chains are smart to look at how they can take what they do and upgrade it just enough to stay in the game," said Mary Chapman, director of product innovation at Chicago-based research firm Technomic, Inc. Meanwhile, several casual-dining chains, including Applebee's and Red Lobster, have experimented with an express lunch model in an effort to emulate the success of fast-casual leaders Panera Bread and Chipotle Mexican Grill. Total restaurant industry sales were expected to increase 4% and exceed $660 billion in 2013, with local sourcing and children's nutrition topping consumer trends at restaurants, according to the National Restaurant Association's 2013 Restaurant Industry Forecast. "Despite a continued challenging operating environment, the restaurant industry remains a strong driver in the nation's economy," said Dawn Sweeney, president and chief executive officer of the Washington-based N.R.A. "Ours is a resilient and flexible industry that continually finds new ways to keep growing, relying on the creativity and innovation exhibited by the entrepreneurial spirit. In 2013, restaurant operators will continue to explore ways of navigating the rocky landscape to find the road to success." From healthy to hedonistic Menu trends this year have ranged from healthy to hedonistic - with 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