August 28, 2014
Designing Menus for Millennials
Wendy Dimitri knows how to develop and design menus. Lately, her work has centered on Millennials, and she works with both independent restaurants and emerging chains to cater to this growing group of food-focused diners, who grew up with the Food Network and chefs on TV. We caught up with the principal of The CRB Group, a full-service restaurant consultancy in Charlotte, N.C., for her take — in her own words — on the top trends in menu design.
Starbucks Takes Food Trucks for a Test Drive
Starbucks will test mobile units, or food truck-like operations, at three college campuses this fall. The new truck offers a menu of drinks and food nearly identical to what customers would find in their neighborhood Starbucks stores, according to a company release.
Master-Bilt Glycol Parallel Rack Systems
- Reduces energy consumption by as much as 25% over conventional glycol parallel systems
- Winner of NRA’s 2013 Kitchen Innovations Award
- State-of-the-art digital controls for greater precision, diagnostics, data logging and monitoring
- Refrigerant charge and piping reduced for less chance of refrigerant leaks
Snack Items Gaining Share of Plate During Meal Times
Menu items considered snack foods continue to gain greater appeal and encroach on traditional meal periods. Snack foods eaten at main meals will grow approximately 5 percent over the next 5 years or to 86.4 billion eatings in 2018, according to data from the NPD Group.
The Serious Business of Food Allergies
Many foodservice establishments have a food allergy accommodation program but taking the time to communicate that plan to and train employees on it remains important.