rolling new food laboratory inventions for american chain restaurants thread

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

https://www.technomic.com/Pressroom/Releases/dynRelease_Detail.php?rUID=262

7. Every daypart is a snack daypart: As the snacking lifestyle goes mainstream, diners are paradoxically less interested in snack menus per se. Millennials see dollar and dollar-plus menus as the snack menu. LSRs are paying more attention to snack-size handhelds and car-friendly packaging; they're also stepping up their game with grab-and-go or market-style offerings. As FSR customers move away from meat-and-potatoes meals, operators are catering to the snacking-and-sharing ethos with pairings, trios and flights from all parts of the menu—from soup trios to beer samplers to retro popsicle-flight desserts.

Starches are staging a comeback—from ramen to buckwheat noodles to pasta made with unusual ingredients. Rice bowls (and jasmine rice, basmati rice, brown rice) will be big, in part because of continued fascination with Asian fare and in part because of an association with healthfulness.

Waffles as a base or side make traditional savory items like chicken seem edgy.

7. Every daypart is a snack daypart

gospel

As the snacking lifestyle goes mainstream

keep snacking weird

Every daypart is a snack daypart

Win yourself a cheap traypart

Share some greased tea with me

good daypart to you

shall we grab-and-go a snack-sized handheld?

There's no separate beverage industry thread I assume?

http://adage.com/article/news/pepsico-coca-cola-creating-cola-future/245457/

https://pbs.twimg.com/media/Ba1OrDsIQAEeAbw.jpg:large

Holy shir

seriously jealous of NYers right now, you always get all the good food

Yeah just read up on it, only available at the NYC whopper bar

Do you think they sell by the slice

Glad to see that sometime between conception and execution they got rid of their usual wilted-ass, poorly chopped lettuce. I assume it's still slathered in expired, hot mayonnaise though.

guys my neighborhood pizzeria had not one but two pizza-restaurateur trade mags sitting out when i went there last nite

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

i read Pizza Today for a while, it is so awesome:

http://i.imgur.com/4sNtszz.jpg

http://www.pizzatoday.com/
http://www.pmq.com/

http://thepizzainsider.pmq.com/2013/12/make-your-own-pretzel-crust-pizza.html

omg

http://www.burgerbusiness.com/?p=16269

Agree

Had a pretzel bacon cheeseburger a few months ago and it was awesome

Wendy's has the best fries of any fast food place besides Arby's, maybe, also

And also agree with BK Fry Burger as worst burger idea of 2013

Needed at least three times as many fries

Plus BK has absolutely the worst fries of any fast food joint

i assume you are not talking about satisfries, which are extremely satisfrying.

Man I've never had satisfries

But in general Burger King's surface to potato ratio is out of alignment

It's closer to a steak fry or potato wedge than a shoe string

Feel bad for BK, they're clearly in decline

Which is too bad because the Whopper is a quality burger

And I love their innovation

But it could be the end