rolling new food laboratory inventions for american chain restaurants thread

really hope ruby tuesday can make it out of this slump.

goooooodbyyyyye ruby tuesday

Someone should offer to buy them out, but with the stipulation that they change their name to Cocksucker Blues.

"Oh honey, look, there's a new Cocksucker Blues in the mall!"

"OK, gang, team lunch on Friday at Cocksucker's."

Stones should totally franchise

Beggar's Banquet buffet
Loving Cup bar & grill
Goatshead Soup erm soup
Sister Morphine rehab

I will always like Ruby Tuesdays for all the times it allowed me to get drunk at the mall.

lol @ VG

lol Soup erm soup

have to say i've tried a number of different pretzel bread burgers the past few months and the only place that really justified it for me was steak and shake, really nice build

Steak & Shake rules. Love their Halloween quintuple chocolate shake or whatever it's called. Really wish there were some locations on the east coast.

bill wyman owns an upscale-TGIFridays ish called Sticky Fingers in London iirc

how's his build

gonna have a pretzel burger today @ lunch, i've been inspired by this thread

where are they getting their information from

do you suppose they guard their sources closely, to retain their edge

i used to date a girl who worked for the n4tional rest4urant associ4tion; as far as i could tell a lot of her job entailed finding out what the trendy burger cheeses of the moment actually were

i won't lie, it seemed like an awesome job

Bathroom themed reastaurants have come to America (apparently started in Japan or Taiwan, per comments, despite what the CNN doofus says).

https://www.youtube.com/watch?v=QDOktxE2nPU&feature=youtube_gdata_player

http://www.nytimes.com/2013/10/20/opinion/sunday/maam-your-burger-has-been-paid-for.html

You could chalk it up to Southern hospitality or small town charm. But it’s just as likely the preceding car will pick up your tab at a Dunkin’ Donuts drive-through in Detroit or a McDonald’s drive-through in Fargo, N.D. Drive-through generosity is happening across America and parts of Canada, sometimes resulting in unbroken chains of hundreds of cars paying in turn for the person behind them.

http://www.brandeating.com/2013/09/news-papa-johns-new-mega-chocolate-chip-cookie.html

http://i.imgur.com/ZiRHyFn.jpg

http://www.facebook.com/pizookie

https://www.youtube.com/watch?v=8umVKXfcutA

http://i.minus.com/i7ZB78R66q80s.gif

I just don't want dessert from a pizza place, ever, and wish they would stop trying with their weird "it's a pizza shaped cinnamon bun slathered in icing!" ideas.

i don't care what shape it's in i'm always available to eat a cinnabon

Love that blog burger business.

hate that canada misses out on some of the more awesome sounding weird shit from the states.

i don't care what shape it's in i'm always available to eat a cinnabon

I would eat a Cinnabon out of the treads of a combat boot, I just don't trust pizza places to not fuck that recipe up. Always sounds like something a stoned employee did just before closing with a can of Pillsbury dough and a bunch of packets of sugar.

Also, to be honest, I almost never want dessert after pizza because I'm already aware that my actual meal was already 100% junk food and I am full of grease, bread and sweeteners as it is.

I just don't trust pizza places to not fuck that recipe up. Always sounds like something a stoned employee did just before closing with a can of Pillsbury dough and a bunch of packets of sugar.

and his dick, if the tales of late night fast food restaurants I've heard are even half-way accurate.

having made some crazy good canned cinnamon rolls lately i think the provenance of the pizza-place dessert is not that important

http://www.burgerbusiness.com/?p=15853

i have never had a mcrib :/

“fewer more impactful items"

What a horrible phrase.

http://i.imgur.com/i7fW4bf.png

that was great

it's hard out there for the most successful restaurant chain in history, lay off guys

HIS OPINIONS ARE HIS OWN!

http://www.burgerbusiness.com/?p=16072

drudgesiren

“Have it your way” is Burger King’s longtime slogan but McDonald’s is testing build-your-own-burger customization and new premium-price burgers in Southern California, according to a story today by Nancy Luna in the Orange County Register (OCR).

At a recently remodeled restaurant in upscale Laguna Niguel, Calif., south of Los Angeles, McDonald’s waitstaff in black or in white chefs aprons welcome customers at the entrance. The restaurant offers three new high-price specialty burgers as well as the option to choose custom toppings from the list on an iPad menu. The OCR reports that the test is taking place in an Illinois McDonald’s as well.
McDonald's recently improved its Quarter Pounder line. Will its customers let it move farther upscale?

McDonald’s recently improved its Quarter Pounder line (above). Do its customers want it to move farther upscale with BYO customization? That’s the test.

The BYO and specialty burgers—the SoCal Style, Hot All Over and Grill Thriller—all use the regular Quarter Pounder patty but are priced at $5.79. That takes McDonald’s up to fast-casual pricing: a 7.5 oz. BYO burger at fast-casual chain Smashburger is $5.99.

The OCR says the options include more than 20 toppings and sauces, such as white Cheddar, guacamole, caramelized onions, grilled mushrooms, creamy garlic sauce and applewood-smoke bacon. Other than guacamole, these seem to be foods it has on hand for other menu items (for example, the garlic sauce is sued in the Chicken & Bacon McWrap).

Tray liners promote the burgers as “Real. Freshly Grilled. One of a Kind,” the OCR says.

Not Fictional. Recently Unfrozen. One of Millions.

but… creamy garlic sauce… on an ipad… with waitstaff…

Building your burger around the quarter pounder patty is like building your house over a fresh sinkhole.

do they not still have angus burgers or whatever, why not glop some aioli on those

angus was phased out and all the premium offerings involve the quarter pounder platform

http://ww4.sinaimg.cn/large/7410164egw1eab2yumbjgj20ng0j4ac8.jpg

Help me out, is that pork belly?

is that a character with flames normally on top of it or did they add that in on top of a more basic platform

No it's chicken thighs xp

That's the character for spicy

It doesn't normally have a flame on top

辣

Here is the character for fire

火

Here is the character for fire depicted as four dots boiling something (I like to think of it as a cauldron)

煮

do they not still have angus burgers or whatever, why not glop some aioli on those

― j., Friday, November 15, 2013 12:15 AM (Yesterday) Bookmark Flag Post Permalink

put a donk on it

I think you guys would be interested in the new spicy pork mcbites

http://www.thebeijinger.com/blog/2013/11/14/fast-food-watch-mcdonalds-debuts-pork-mcnuggets-china

http://i.imgur.com/hrAvqyH.jpg

I think you guys would be interested in the new spicy pork mcbites

http://www.thebeijinger.com/blog/2013/11/14/fast-food-watch-mcdonalds-debuts-pork-mcnuggets-china

http://i.imgur.com/hrAvqyH.jpg

New Spicy pork mcbites

So good I post it twice

"Because we discovered you can blast more meat off of the seemingly stripped clean bones of a pig than we had previously thought."

i want flames to put on english spicies

ugh yeah when you realize all these "bites" are mechanically separated meat they get a lot less appealing.

machines mince meat efficiently

so you are not separated from the flavor

that is injected back into the reconstituted wads

http://i.imgur.com/GQ762lU.jpg

Really excited for this. Can't wait to go to my local Olive Garden's and give it a test drive!

slipshod build