rolling new food laboratory inventions for american chain restaurants thread

what is mountain dew's purported flavor? like a citrus thing? i always assumed the circus peanut soaked in vinegar taste was unintentional/a byproduct of the manufacturing process

Mountain dew's purported flavor is ambrosia

sweet nectar of the gods

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

http://consumerist.com/2014/11/04/readers-reviews-of-papa-johns-fritos-chili-pizza-mixed-mostly-bad/

http://i.imgur.com/b64WvkM.jpg

Next up: the sticky biscuit burger

my guess is the marketeers came up with name 'brute burger' during an extended brainstorming session, high-fived all around, then ordered corporate food kitchen to design it

Brute burger campaign reminds me of

http://www.lackuna.com/wp-content/uploads/2012/02/mcdonalds-said-they-would-hit-it.jpg

Apparently us millennials insist on being able to customize things

http://www.theatlantic.com/business/archive/2014/10/the-chipotlification-of-american-fast-food/382167/

Is the flip side of this that they just pour on half a pound of whatever toppings you ask for no matter how clearly you ask for just a bit?

these restaurants are obv a result of the economy but i guess actually it's because we millennials' parents let us pick out our own baby formula or fuck ever

this is funny tho

On Wednesday, McDonald's, which has been struggling mightily (especially with the younger set), announced that it was using San Antonio as a market to test a new menu that, as the San Antonio Express reported, "lets customers mix and match individually priced entree orders with different side options, instead of the typical fries and soft drink. Alternatives include a side salad, sundae, three cookies and more."

I WANT FOUR COOKIES FUCK THIS I'M GOING TO WENDYS

"With our new and improved app, you can take that cookie."

http://i.imgur.com/Hzu7LtY.jpg

need state

I guess some customization is cool but I keep thinking about my friend who has this family trait where you always know the right way to do things. I'm told holidays at her house involve everyone standing around the kitchen explaining the best way to make coleslaw.

I seriously went to dinner with her once and she ordered a sandwich by saying "yeah, could I have this one, but with the bun from this other sandwich and the sauce from this third sandwich instead of the mustard"

The In and Out need state

That's not an easy graph to parse.

Oh good it's not just me.

I'm not sure if I can read it or not either, but why would a casual dining restaurant fill the need to get in and out quickly? I thought that's what the other two categories were for.

wtf are those 4 categories of dining

I don't think "industry" is a category of dining

well I guess it is technically a 'segment'

I think Casual Dining is sit-down chains like Friday's, Chili's, PF Chang's etc., fast casual is I think stuff like Panera Bread and Chipotle ("upscaled" fast food), and "quick service" is the old fast food category. Not sure if this is right because it seems like places like Chipotle have just as quick service as McDonald's.

if that's true, I agree that the Casual Dining segment is not meeting my shifting need states

quick service places used to literally let you walk in ask for food and walk out, they're kinda pokier than they used to be

I want Need State on one axis and Day Part on t'other

quick service -> has a drive-through

ts: need states vs. day parts

dusk settles as the late night daypart draws in

lol

i feel like the hangry need state needs representation

Also: horngry

and boredgry

forlorngry is how i eat

http://i.imgur.com/kf3ohic.jpg?1
http://www.burgerking.ca/en/ca/menu-nutrition/lunch-and-dinner-menu-202/french-fries-poutine-and-sides-217/poutine-la-burger-m3014/index.html

http://i.imgur.com/KP7PfuV.jpg

that can't be real!

Leela: Didn't you have ads in the 21st century?

Fry: Well sure, but not in our dreams.

Only on TV and radio, and in magazines, and movies, and at ball games...

And on buses and milk cartons and t-shirts, and bananas, and written on the sky.

But not in dreams, no siree.

lolll can't believe for a second that is real but great job whoever did it

http://www.newyorker.com/magazine/1970/02/14/kentucky-fried

lol his secret recipe and his fast-frying process produce fried chicken of a quality unknown in New York restaurants

Then, in 1939, the Colonel made what is regarded in chicken circles as a historic breakthrough.

Late in 1963, after less than eight years in the business, the Colonel had more than six hundred franchised outlets for his chicken in this country and Canada, which put him well ahead of the other fried-chicken operations, such as Chicken Delight and Chicken in the Rough.

If I ever get access to a time machine, going back to 1963 and sampling Chicken Delight and Chicken in the Rough will be pretty high on my list of priorities

chicken circles

Ever had Kenny Rogers' Roasters?

Scores of competitors have appeared in recent years (Minnie Pearl Fried Chicken, Maryland Fried Chicken, Daniel Boone Fried Chicken)

Rest In Peace to Minnie Pearl Fried Chicken

Oh my goodness did I just find a new burgerbusiness? http://www.franchisetimes.com/November-December-2014/Rick-Ross-raps-about-Wingstop-music-and-being-the-boss/

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

The Cover Rick Ross Doesn't Want You To See