Trends & Tidbits gathers snippets of information that includes trends, spotlights new restaurants, highlights innovations and more.
San Antonio-based Taco Cabana celebrated the opening of a new location in Allen, Texas, with the chain's from-the-ground-up redesign.
Del Taco's location on Santa Monica Boulevard in Los Angeles showcases the chain's new contemporary prototype, which features new colors, an updated seating area and a salsa bar. Like many of the chain's other locations, this unit is also open 24 hours (though it does not have a drive-thru) and features an expanded dining room and breakfast menu.
Millennials are a diverse and highly-educated group that continue to welcome new experiences and remain eager to explore new tastes, according to Technomic. While the majority of this generation will be of legal age to consume alcohol by 2018, many of these consumers (born after 1981) are already making their mark on the adult beverage industry, contributing to the popularity of craft beer, boutique spirits and sweeter flavor profiles in wine.
The Brothers Kang Group opened the first New York City location of Segafredo Zanetti (650 locations worldwide) in Greenwich Village, Manhattan.
Millennials (ages 19-34) communicate differently, are self-expressive, confident, liberal, upbeat, and open to change, but marketing to them continues to pose challenges, according to Technomic.
Created by Larry McGuire and Tom Moorman, this new Austin, Texas-based concept is named after the Spanish word for strawberry. Fresa's Chicken al Carbon features drive-thru or walk-up take-out service only for its Mexican-inspired, locally pasture-raised chicken, slow-grilled over hardwood charcoal.
Multi-concept restaurant operator Brinker International, Inc. formed a partnership with the Army Partnership for Youth Success Program (PaYS).
While not a new concept, sous vide cooking remains an emerging approach for foodservice operators from all segments. A sous vide pro, Paul Anthony Fario, executive chef at Extra Virgin restaurant in Arlington, Va., shares a few lessons he has learned while implementing sous vide.
Pizza consumption continues to rise with 41 percent of consumers polled saying they now eat pizza once a week, compared to 26 percent just two years ago, according to Technomic's Pizza Consumer Trend Report.
Ultra-lounges and other late-night (but dance-free) bars have long been the source of bottle service, scantily clad servers and speed-pouring bartenders.