rolling new food laboratory inventions for american chain restaurants thread

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

BurgerBusiness.com doesn’t do taste tastes or reviews so this choice doesn’t reflect an opinion about how good the burger may have been.

Glad that they're reaffirming their commitment to being a nonpartisan publication. Rare to see these days in this overcharged media backbiting atmosphere of contemporary American politics.

you will prob not be satisfried if you are a shoe string fundamentalist

That sounds like heathen talk

http://i.imgur.com/A8BT3He.jpg

Amazing innovation here

http://www.cookdoor.com.eg/menu.aspx?groupid=6&groupdesc=SEA%20FOODS

Grilled viagra?!

this whole thread is wonderful

http://www.qsrmagazine.com/reports/2013-year-review?page=2

Perhaps no item captured the public’s attention this year quite like the pretzel bun. These salty-sweet rolls have been carriers at some regional and casual eateries for years, but the Pretzel Bacon Cheeseburger at Wendy’s this summer pushed them into quick service in a major way.

“We were able to discover an artisan bakery that could produce a great product and still supply 6,200 restaurants,” Lynch says, noting that the brand first succeeded with flatbread offerings. “We tested [the Pretzel Bacon Cheeseburger] in three markets in January, and people began talking about it on social media.”

Sonic followed suit by adding hot dogs on pretzel buns, dubbed Pretzel Dogs. Wendy’s went on to put chicken on its bun, and Dunkin’ Donuts rolled out its Pretzel Roll Roast Beef Sandwich.

“The pretzel bun and other creative bread carriers are an offshoot of the artisnal trend that has been growing,” says Mary Chapman, director of product innovation for Chicago-based restaurant research and consulting firm Technomic. “People are interested in trying different types of breads, and these pretzel buns have a great taste and texture.”

2013: year of the bun

The bun can be an overrated part of the build

But you definitely can't skimp

2013 theme song

https://www.youtube.com/watch?v=Nm2DVfOzEig

http://bookforum.com/inprint/2004/12470

rolling historical food laboratory inventions for american automats

also contains turn-of-the-century TIPPING CONTROVERSY!

The second part of the lunch problem arose on the other side of the counter, where waiters were paid far less than other workers. Customers, meanwhile, were outraged about tipping, which they saw as involuntary compensation for the low wages paid by employers. A series of unionizing efforts and strikes followed, first by white male waiters, then, most notably in Chicago in 1903, by African American waiters (who made even less than their white counterparts), and finally, in 1910, by the waitresses who had been hired to replace them at still lower wages. Not one of these was successful, but some restaurant owners took notice and decided to simplify where possible. Enter—ta-da!—the Automat.

I'm actually excited to try the BK version of the Big Mac. Looks good

http://www.burgerbusiness.com/wp-content/uploads/Jack_TurkeyEggWhite.jpg

Apparently sticking a slice of beetroot on a quarter pounder with cheese makes it Australian

i thought this revive would be about the burrito vending machine in los angeles

i thought that was an ice cream mcmuffin with cheese

Introducing . . . the Burrito Box!

Warning: the article is from Vice, but it's not that Vicey.