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.

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.

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.

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

New iPhone App For Wow Bao

http://www.qsrmagazine.com/articles/news/story.phtml?id=10011&microsite=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

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

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.

"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.