My blog experience throughhoput this term has taught me how to reasearch and share a what i have found online. I liked being able to communcate with my team memebers with out wasting time or paper and being able to just post a link to an articel instead of having to print on out.
I disliked the fact tat it was a forced process and we could not just blog on our own time, but had a due date for each one. I can use blogging in my career to research and share my ideas with the world in a quick effficent manner. A blog I would like to start following is:http://domesticcraftbeer.blogspot.com/
Tuesday, February 23, 2010
My experience
My experience with blogging has improved with the help of this class. I was used to just reading other people blogs just for fun or to see what’s going on in the world. Just from reading blogs that deal with trends I got see how the world changes every minute. By blogging about my industry open my eyes to new ideas and issues in the Food & Beverage industry. It’s good to know things about an industry you are choosing to work your life in. I liked blogging it was a different way of looking at things. You were able to voice your opinion about the issues you read. And by blogging it gives people a different look you are able to read the bad and good.
What I disliked about blogging was reading everybody article at first, but by read there article and blog gives you a voice to. I hated finding trends; because most articles were what the person thought was a new trend was instead of facts. You can blogging in the further for the fact that it’s an updated way to keep up with current events’, trends, and info in the industry. Blogs can help you with customer’s view of your business good or bad comments from customers are needed. This helps you know what’s need to be adjust and what you are doing properly.
http://www.bloglander.com/cheapeats/
What I disliked about blogging was reading everybody article at first, but by read there article and blog gives you a voice to. I hated finding trends; because most articles were what the person thought was a new trend was instead of facts. You can blogging in the further for the fact that it’s an updated way to keep up with current events’, trends, and info in the industry. Blogs can help you with customer’s view of your business good or bad comments from customers are needed. This helps you know what’s need to be adjust and what you are doing properly.
http://www.bloglander.com/cheapeats/
My Blog Experience
Overall, I had a positive experience doing the blog assignments. It forced me to read articles I wouldn't normally read. It has helped to make me aware of the trends and issues in the business environment that I hope to work in one day. I most liked being able to express my opinions about the issues that I felt was most important. I disliked having to research the articles, primarily because alot of time there were no clear cut paths to finding specific topics. Sometimes articles would be sparse on information, or the link wouldnt come up properly and you wouldnt see the proper story.
Blogging forces you to be aware of current events and issues in the industry. Being knowledgeable of the present issues and future trends, helps you better prepare for obstacles you might have to overcome as well as making you aware of possible oppurtunities to grow your business. Blogging would be beneficial in getting customer feed back on your establishment and services. Having this open line of communication makes it easier to accomadate changing customer tastes and views. I found a interesting blog about southern food culture and how it changes in definition and scope. My family is from the south and has very different views on food, I feel that by looking at this blog I can learn about more differences and us that knowledge to shape my career
http://sofood.blogspot.com/
Wednesday, February 17, 2010
New trends in Hospital food
http://www.newswise.com/articles/new-trends-in-hospital-food-healthy-tasty-and-organic
As most people believe, hospital food is tolerable at best. But at a hospital in Michigan, the head chef there is following the national trend of changing and updating the foods hospitals off. Using spices and organic ingredients, the chef hopes to cover each patients dietary needs as well as making great tasting satisfying meals.
When I was a dietary aid few years back, the food did little to appease the patients palates. The food as often bland and was visually unappealing. There also was limited menu choices for patients due to dietary restriction. So I am very glad to see that hospitals are trying to provide both nutritious and satisfying meals.
As most people believe, hospital food is tolerable at best. But at a hospital in Michigan, the head chef there is following the national trend of changing and updating the foods hospitals off. Using spices and organic ingredients, the chef hopes to cover each patients dietary needs as well as making great tasting satisfying meals.
When I was a dietary aid few years back, the food did little to appease the patients palates. The food as often bland and was visually unappealing. There also was limited menu choices for patients due to dietary restriction. So I am very glad to see that hospitals are trying to provide both nutritious and satisfying meals.
Monday, February 15, 2010
Local and fresh food in school increase participation at lunch
http://food-management.com/segments/schools/chilton-hilbert-public-school-0210/
This article interested me not only because of the on-site local source but the face that they are stopping the use of processed dried potatoes and instead using fresh. YES! I hate flake potatoes and can taste the difference against a fresh potatoes. Also, I know a while back, maybe 5-7 years they re did a school in Chelsea, MA and did the food court style lunch area as dicussed in the article. I think it's an excellent way to jeep kids asctively involved with school lunches.
This article interested me not only because of the on-site local source but the face that they are stopping the use of processed dried potatoes and instead using fresh. YES! I hate flake potatoes and can taste the difference against a fresh potatoes. Also, I know a while back, maybe 5-7 years they re did a school in Chelsea, MA and did the food court style lunch area as dicussed in the article. I think it's an excellent way to jeep kids asctively involved with school lunches.
Monday, February 8, 2010
The Death of the Drive-Thru - QSR Magazine
The Death of the Drive-Thru - QSR Magazine
This article speaks of slowly diminishing drive-thru ordering within QSRs in Canada. There have already been laws passed to stop cars idling while in line. Some alternatives they spoke of is one day having cell phone ordering. I believe this is a trend that is here to stay for a long time because the next most important issue after obesity is the enviornment. Hopefully these changes come into effect soon.
This article speaks of slowly diminishing drive-thru ordering within QSRs in Canada. There have already been laws passed to stop cars idling while in line. Some alternatives they spoke of is one day having cell phone ordering. I believe this is a trend that is here to stay for a long time because the next most important issue after obesity is the enviornment. Hopefully these changes come into effect soon.
Pollo Campero to add healthy menu at new Disney World location
http://www.qsrweb.com/article.php?id=17232&na=1
By Pollo Campero trying this new concept will open the eyes to guest the of Disney on how to eat healthy. From want they are used to seeing such as chicken and fires at Pollo Campero. Disney is a strong place to open something like this. The amount of people that visit Disney yearly is uncountable. By open in the Downtown Disney Marketplace area you are open newest fresh restaurant concept of salads and wraps, to visitors from all over the world. This is a way to open some people eyes to some good Latin foods. This will serve as a quick service also, but with restaurant style.
By Pollo Campero trying this new concept will open the eyes to guest the of Disney on how to eat healthy. From want they are used to seeing such as chicken and fires at Pollo Campero. Disney is a strong place to open something like this. The amount of people that visit Disney yearly is uncountable. By open in the Downtown Disney Marketplace area you are open newest fresh restaurant concept of salads and wraps, to visitors from all over the world. This is a way to open some people eyes to some good Latin foods. This will serve as a quick service also, but with restaurant style.
Tuesday, February 2, 2010
Taco Bell to promo new NBA 5-Buck Box during Super Bowl
http://www.qsrweb.com/article.php?id=17176&na=1&s=2
When it comes to quick-service the NBA & NFL half time is the best time to broadcast anything. With Taco Bell trying out this new 5 buck box which way to catch the fans but during half time. And the with help of NBA league biggest stars the five box is sure to sell if not from the taste for the star power.
Should QSR burger chains rethink the combo meal? | QSR Trends | QSR Web
Should QSR burger chains rethink the combo meal? QSR Trends QSR Web
This article talks about combo meals and their unpopularity in the new year and last. Sales have been going down 1to 2 percent due to dollar menu choices and limited choices. Studies ahve shown that consumers want healthier options in stead of the traditional freos and drink. I think that this article speaks on the very important issue of obesity in America and what the QSRs need to do to fix the problem. More options equals good results but healthy options eqauls great results.
This article talks about combo meals and their unpopularity in the new year and last. Sales have been going down 1to 2 percent due to dollar menu choices and limited choices. Studies ahve shown that consumers want healthier options in stead of the traditional freos and drink. I think that this article speaks on the very important issue of obesity in America and what the QSRs need to do to fix the problem. More options equals good results but healthy options eqauls great results.
2010 trends for onsite food service
http://www.rimag.com/article/440475-College_Food_Trends_for_2010.php
In this article in Restaurant and institution magazine, they profile Sodexho, a food service management establishment located on 600 campus around the country. It discusses food trends in the industry such as comfort foods and it discusses how college student often adopt regional fare as comfort foods. Suprisingly college students are showing an increase in interest of locally grown products.
I definately agree that while away at school, comfort foods are something that I crave. I often cook things that remind me of home. Also when I eat in the dinning halls I look for things that make me feel like I'm at home. I think that students nowadays are more aware of the environment around thwm, so the increased interest in local sourced food isnt surprising
In this article in Restaurant and institution magazine, they profile Sodexho, a food service management establishment located on 600 campus around the country. It discusses food trends in the industry such as comfort foods and it discusses how college student often adopt regional fare as comfort foods. Suprisingly college students are showing an increase in interest of locally grown products.
I definately agree that while away at school, comfort foods are something that I crave. I often cook things that remind me of home. Also when I eat in the dinning halls I look for things that make me feel like I'm at home. I think that students nowadays are more aware of the environment around thwm, so the increased interest in local sourced food isnt surprising
http://food-management.com/news/prepacked-wellness-meals-luby-1209/
This article is about Luby's Culinary Services and it's new prepakaged meals under 600 calories.
I think this company, in general, would be g0od to look at for the Onsite portion of our prject because of how much it offers. It's whole goal is to make meals at hospitals and schools memerable instead of "blah". Below is the link to the company site.http://www.lubyscs.com/PatientsCare.asp
Thursday, January 21, 2010
Asian Cuisine becoming Mainstrem
http://www.qsrmagazine.com/articles/features/135/asian_cuisine-1.phtml?microsite=food_beverage
This article is about America's thoughts about Asian cuisine and how these thoughts have recently been changing. The article states that America no longer just thinks of an eggroll when thinking of asian food, but instead thinks of Indonesian, Malasian and Filipino foods.
I feel that Chinese (better, American Chinese food) is known for as greasy and heavy. With America's known trend to be healthy and fit, they are paying more attention to this the authetic Chinese and other Asian foods because they are less heavy and such. Also, America is becoming a nation of "Foodies." People like to try new things and people's palates are changing. Just like the beef discussed in class, American's want better quality and more authetic foods.
This article is about America's thoughts about Asian cuisine and how these thoughts have recently been changing. The article states that America no longer just thinks of an eggroll when thinking of asian food, but instead thinks of Indonesian, Malasian and Filipino foods.
I feel that Chinese (better, American Chinese food) is known for as greasy and heavy. With America's known trend to be healthy and fit, they are paying more attention to this the authetic Chinese and other Asian foods because they are less heavy and such. Also, America is becoming a nation of "Foodies." People like to try new things and people's palates are changing. Just like the beef discussed in class, American's want better quality and more authetic foods.
NRA forecast Restaurant sales will finally stabilize
http://http://www.qsrweb.com/article.php?id=17061&na=1&s=2
This article talks about how in 2010 the restaurant industry will show a improvement not a large one, but a improvement none the less. The National Restaurant association said by 2010 we will see a 2.5% increase. Also goes into details in parts of the industry segment growth, workforce, state sales, costumers, and meal trends. Industry segment shows that in 2010 we expect to see a strong growth. The restaurant-and-foodservice industry will resume and pick back up this coming year. States sales are expected to have a strong growth this year also. When it comes to menus restaurants are looking to be more simple and to the point. Some restaurants are going to start delving. I feel this is needs to happen as a student coming out of college trying to get a job in this industry. I would need for it to pick back up and open job’s for me as i enter the workforce. i wouldn't want to enter a industry that's no making no money.
This article talks about how in 2010 the restaurant industry will show a improvement not a large one, but a improvement none the less. The National Restaurant association said by 2010 we will see a 2.5% increase. Also goes into details in parts of the industry segment growth, workforce, state sales, costumers, and meal trends. Industry segment shows that in 2010 we expect to see a strong growth. The restaurant-and-foodservice industry will resume and pick back up this coming year. States sales are expected to have a strong growth this year also. When it comes to menus restaurants are looking to be more simple and to the point. Some restaurants are going to start delving. I feel this is needs to happen as a student coming out of college trying to get a job in this industry. I would need for it to pick back up and open job’s for me as i enter the workforce. i wouldn't want to enter a industry that's no making no money.
Wednesday, January 20, 2010
Ethnic Quick Service Restaurants.....Are We Ready?
http://www.qsrweb.com/article.php?id=16788&prc=59&page=145
In this article, The potential for growth of ethnic quick service restaurants is discussed. I feel like if it is approached correctly that it can grow past trend and become a mainstay in our society. Although ethnic restaurants are typically small and family owned, the potential for expansion in the QSR field is possible because of the curiousity of the younger generations in food. This can only be done if interest is tapped as soon as possible. Although they feel it is a long shot because of the nature of these restaurants, Panda Express, a chain Chinese restaurant has expanded nation wide despite its more local competition of family owned establishments. Not to mention that sushi while once considered exotic fare is now a mainstay on grocery store shelves. I do agree how ever that the methods of cooking and ingredients could prevent its spread because they are expensive and often labor intensive, which could cause the price of food to rise. It is often difficult translate ethnic cuisine to an inexpensive and quick option for consumers.
In this article, The potential for growth of ethnic quick service restaurants is discussed. I feel like if it is approached correctly that it can grow past trend and become a mainstay in our society. Although ethnic restaurants are typically small and family owned, the potential for expansion in the QSR field is possible because of the curiousity of the younger generations in food. This can only be done if interest is tapped as soon as possible. Although they feel it is a long shot because of the nature of these restaurants, Panda Express, a chain Chinese restaurant has expanded nation wide despite its more local competition of family owned establishments. Not to mention that sushi while once considered exotic fare is now a mainstay on grocery store shelves. I do agree how ever that the methods of cooking and ingredients could prevent its spread because they are expensive and often labor intensive, which could cause the price of food to rise. It is often difficult translate ethnic cuisine to an inexpensive and quick option for consumers.
QSR 2009: Five hits and a miss
The article talks of the trends and mishaps QSR establishments encountered for the year 2009. It covers everything from social media to design and elaborates on why it was a hit among consumers. I liked this article because it is relevent to all my article reviews I have done concerning this issue. Premium burgers being sold for half the price you can get at a gourmet restaurant, connecting wtih the QSR through twitter, it all shows ways on how to better market and meet customers needs in recessionary times.
http://www.qsrweb.com/article.php?id=16830&prc=99&page=77
http://www.qsrweb.com/article.php?id=16830&prc=99&page=77
Thursday, January 14, 2010
New iPhone App For Wow Bao
http://www.qsrmagazine.com/articles/news/story.phtml?id=10011µsite=food_beverage
When trying to get new customers at a convenience to them mobile is the way. Wow Bao have made it easy for customers to order with the new iPhone and iTouch app. This day in time everyone has a iPhone or itouch. The app allows the consumer to customize, place your order, and pay for your meal for pick up. Now customers has a 24 hour access to Wow Bao menu when needed. This makes ordering easier and faster that's what fast food is all about.
I feel with the additions of a iPhone and iTouch App would boost the sales for Wow Bao. Customers love when they can go to a fast food restaurant and don't have to wait hours for a order. I feel more restaurants should have a App opportunities. Mobile ordering is going to become significant as time goes on
When trying to get new customers at a convenience to them mobile is the way. Wow Bao have made it easy for customers to order with the new iPhone and iTouch app. This day in time everyone has a iPhone or itouch. The app allows the consumer to customize, place your order, and pay for your meal for pick up. Now customers has a 24 hour access to Wow Bao menu when needed. This makes ordering easier and faster that's what fast food is all about.
I feel with the additions of a iPhone and iTouch App would boost the sales for Wow Bao. Customers love when they can go to a fast food restaurant and don't have to wait hours for a order. I feel more restaurants should have a App opportunities. Mobile ordering is going to become significant as time goes on
Wednesday, January 13, 2010
NYC proposes national salt reduction plan for restaurants
This article speaks of the New York City Heatlh Department and the National Salt Reduction Intiative(NSIR) reducing the sodium intake for consumers of restaurants and packaged foods. New york in particular is hoping to take these changes into effect soon. I feel this article is very impotant as far as helping with the obesity rate, high blood pressure and stroke. Our food contains 80% sodium and with more than 800,000 deaths from stroke alone this is definitely a step in the right direction. My family has a history of high blood pressure and we all love fast food. This could help make the unheathiness aspect a little less severe. It would be nice if the nation took the initiative to include themselves in this cause. The five year plan hopes to reduce sodium intake by 20%.
http://www.qsrweb.com/article.php?id=16964&na=1&s=2
http://www.qsrweb.com/article.php?id=16964&na=1&s=2
Sales Of Burgers And Sandwiches Featuring Premium Beef Are On The Rise - QSR Magazine
Sales Of Burgers And Sandwiches Featuring Premium Beef Are On The Rise - QSR Magazine
Nothing is more American than a hamburger, in the States it is pretty much an institution. If you dont believe me look at the Fast Food and Fast Casual food service establishments that you see during an average drive to the store. Sure there are the Pizza Huts, Taco Bells and KFCs but compare that to the Wendy's, Mcdonald's, Burger Kings in size scope and location of these particular restaurant. In addition you see alot of sandwich places as well like Blimpies, quiznos and of course the king, Subway. But now more and more these establishments are featuring premium beef in thier sandwiches and Customers are eating it up.
I definately see and increase in the use of premium beef in burgers and sandwiches. When I go down to Georgia there is a restaurant called Hardees that has been bosting 1/4 pound certified Angus beef. From what I observed when I went in there that was the most popular burger. Mcdonalds also started offering premium burgers in addition to there normal fare. The article says that part of it is caused by an upturn in the economy however, I think its because people are more knowledgable about food and are sick of accepting what there given.Even within the school you can see it, like in City Burger boast 100% all natural beef burgers. I think that in some restaurants it maybe a trend but overall customers want better money for thier dollar. Especially with the economy as it is. I had an experience at Joes American Bar and Grill, were i had a 10 dollar bacon cheese burger. I was a little aprehensive to order it but after trying it it was well worth it. Between the quality of the meat, bread and the freshness of the food, its understandable why its becoming increasingly popular to offer premium beef in foods
Because the customer palate is becoming increasingly sophisticated, flavors matter. Charley's subs are now offering a Korean inspired Kogi Beef Sub. This also includes using new ingredients and cooking methods.
Nothing is more American than a hamburger, in the States it is pretty much an institution. If you dont believe me look at the Fast Food and Fast Casual food service establishments that you see during an average drive to the store. Sure there are the Pizza Huts, Taco Bells and KFCs but compare that to the Wendy's, Mcdonald's, Burger Kings in size scope and location of these particular restaurant. In addition you see alot of sandwich places as well like Blimpies, quiznos and of course the king, Subway. But now more and more these establishments are featuring premium beef in thier sandwiches and Customers are eating it up.
I definately see and increase in the use of premium beef in burgers and sandwiches. When I go down to Georgia there is a restaurant called Hardees that has been bosting 1/4 pound certified Angus beef. From what I observed when I went in there that was the most popular burger. Mcdonalds also started offering premium burgers in addition to there normal fare. The article says that part of it is caused by an upturn in the economy however, I think its because people are more knowledgable about food and are sick of accepting what there given.Even within the school you can see it, like in City Burger boast 100% all natural beef burgers. I think that in some restaurants it maybe a trend but overall customers want better money for thier dollar. Especially with the economy as it is. I had an experience at Joes American Bar and Grill, were i had a 10 dollar bacon cheese burger. I was a little aprehensive to order it but after trying it it was well worth it. Between the quality of the meat, bread and the freshness of the food, its understandable why its becoming increasingly popular to offer premium beef in foods
Because the customer palate is becoming increasingly sophisticated, flavors matter. Charley's subs are now offering a Korean inspired Kogi Beef Sub. This also includes using new ingredients and cooking methods.
Tuesday, January 12, 2010
"Restaurants looking for a place in customers' diet plan"
http://www.nrn.com/breakingNews.aspx?id=377992&menu_id=1368
This article explains what different QSR companies are doing to adjust their menus to the new health concerns of consumers. KFC, Taco Bell and Dunkin Donuts are a few mentioned in detail, as well as some others, such as Starbucks, that were quickly mentioned.
I work at Starbucks and therefore know a little more about it then I do the other companies, so I would like to elaborate on that a bit. The new Starbucks promotion is focused on offering the Skinny Vanilla and Cinnamon Dolce Lattes (Starbucks already offered these, but is now more focused on using them as a selling point) . Skinny meaning it has sugar-free syrup and non-fat (skim) milk. Also, Starbucks introduced healthier options for snaking. Instead of cakes and muffins, they now offer dried fruits and more nut options that are gluten free.
I feel that this is a major trend in American society today and a point we should focus in our presentation, also gluten free products coming out because of the rising cases of Celiac Disease.
This article explains what different QSR companies are doing to adjust their menus to the new health concerns of consumers. KFC, Taco Bell and Dunkin Donuts are a few mentioned in detail, as well as some others, such as Starbucks, that were quickly mentioned.
I work at Starbucks and therefore know a little more about it then I do the other companies, so I would like to elaborate on that a bit. The new Starbucks promotion is focused on offering the Skinny Vanilla and Cinnamon Dolce Lattes (Starbucks already offered these, but is now more focused on using them as a selling point) . Skinny meaning it has sugar-free syrup and non-fat (skim) milk. Also, Starbucks introduced healthier options for snaking. Instead of cakes and muffins, they now offer dried fruits and more nut options that are gluten free.
I feel that this is a major trend in American society today and a point we should focus in our presentation, also gluten free products coming out because of the rising cases of Celiac Disease.
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