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
― 乒乓, Saturday, 16 November 2013 14:26 (ten years ago) link
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."
― Mr. Wristington, you're trying to seduce me. (GOTT PUNCH II HAWKWINDZ), Saturday, 16 November 2013 21:48 (ten years ago) link
i want flames to put on english spicies
― j., Saturday, 16 November 2013 22:03 (ten years ago) link
ugh yeah when you realize all these "bites" are mechanically separated meat they get a lot less appealing.
― Viceroy, Saturday, 16 November 2013 22:50 (ten years ago) link
machines mince meat efficiently
so you are not separated from the flavor
that is injected back into the reconstituted wads
― j., Saturday, 16 November 2013 22:51 (ten years ago) link
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!
― 乒乓, Tuesday, 3 December 2013 14:09 (ten years ago) link
slipshod build
― j., Tuesday, 3 December 2013 14:42 (ten years ago) link
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.
― the portentous pepper (govern yourself accordingly), Tuesday, 3 December 2013 16:34 (ten years ago) link
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.
― the portentous pepper (govern yourself accordingly), Tuesday, 3 December 2013 16:36 (ten years ago) link
Waffles as a base or side make traditional savory items like chicken seem edgy.
7. Every daypart is a snack daypart
gospel
― johnny crunch, Tuesday, 3 December 2013 16:42 (ten years ago) link
As the snacking lifestyle goes mainstream
keep snacking weird
― adam, Tuesday, 3 December 2013 16:56 (ten years ago) link
Every daypart is a snack daypart
Win yourself a cheap traypart
Share some greased tea with me
― Le passé, non seulement n'est pas fugace, il reste sur place (Michael White), Tuesday, 3 December 2013 18:53 (ten years ago) link
good daypart to you
shall we grab-and-go a snack-sized handheld?
― SWM seeks intrinsically and gravely disordered action (GOTT PUNCH II HAWKWINDZ), Wednesday, 4 December 2013 09:23 (ten years ago) link
There's no separate beverage industry thread I assume?
http://adage.com/article/news/pepsico-coca-cola-creating-cola-future/245457/
― sktsh, Wednesday, 4 December 2013 10:01 (ten years ago) link
https://pbs.twimg.com/media/Ba1OrDsIQAEeAbw.jpg:large
― My god. Pure ideology. (ey), Saturday, 7 December 2013 17:35 (ten years ago) link
Holy shir
― 乒乓, Saturday, 7 December 2013 17:38 (ten years ago) link
seriously jealous of NYers right now, you always get all the good food
― my whole family is catholic so look at the pickle i'm in (zachlyon), Saturday, 7 December 2013 17:46 (ten years ago) link
Yeah just read up on it, only available at the NYC whopper bar
― 乒乓, Saturday, 7 December 2013 17:48 (ten years ago) link
Do you think they sell by the slice
― 乒乓, Saturday, 7 December 2013 17:49 (ten years ago) link
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.
― alan watts, he made me hot (GOTT PUNCH II HAWKWINDZ), Saturday, 7 December 2013 19:49 (ten years ago) link
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/
― |$̲̅(̲̅ιοο̲̅)̲̅$̲̅| (gr8080), Sunday, 8 December 2013 17:50 (ten years ago) link
http://thepizzainsider.pmq.com/2013/12/make-your-own-pretzel-crust-pizza.html
― |$̲̅(̲̅ιοο̲̅)̲̅$̲̅| (gr8080), Sunday, 8 December 2013 17:52 (ten years ago) link
omg
― j., Sunday, 8 December 2013 17:53 (ten years ago) link
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
― 乒乓, Monday, 9 December 2013 12:18 (ten years ago) link
i assume you are not talking about satisfries, which are extremely satisfrying.
― Roberto Spiralli, Monday, 9 December 2013 12:51 (ten years ago) link
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
― 乒乓, Monday, 9 December 2013 13:47 (ten years ago) link
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.
― 乒乓, Monday, 9 December 2013 13:48 (ten years ago) link
you will prob not be satisfried if you are a shoe string fundamentalist
― Roberto Spiralli, Monday, 9 December 2013 16:17 (ten years ago) link
That sounds like heathen talk
― Le passé, non seulement n'est pas fugace, il reste sur place (Michael White), Monday, 9 December 2013 17:07 (ten years ago) link
http://i.imgur.com/A8BT3He.jpg
Amazing innovation here
― 乒乓, Monday, 9 December 2013 19:43 (ten years ago) link
http://www.cookdoor.com.eg/menu.aspx?groupid=6&groupdesc=SEA%20FOODS
― Three Word Username, Monday, 9 December 2013 19:47 (ten years ago) link
Grilled viagra?!
― Le passé, non seulement n'est pas fugace, il reste sur place (Michael White), Monday, 9 December 2013 20:56 (ten years ago) link
this whole thread is wonderful
― maura, Monday, 9 December 2013 21:12 (ten years ago) link
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.”
“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 portentous pepper (govern yourself accordingly), Tuesday, 10 December 2013 16:22 (ten years ago) link
The bun can be an overrated part of the build
But you definitely can't skimp
― 乒乓, Tuesday, 10 December 2013 16:26 (ten years ago) link
2013 theme song
https://www.youtube.com/watch?v=Nm2DVfOzEig
― panettone for the painfully alone (mayor jingleberries), Tuesday, 10 December 2013 16:48 (ten years ago) link
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.
― j., Wednesday, 18 December 2013 18:08 (ten years ago) link
I'm actually excited to try the BK version of the Big Mac. Looks good
― 乒乓, Monday, 30 December 2013 22:20 (ten years ago) link
http://www.burgerbusiness.com/wp-content/uploads/Jack_TurkeyEggWhite.jpg
― johnny crunch, Tuesday, 7 January 2014 03:37 (ten years ago) link
Apparently sticking a slice of beetroot on a quarter pounder with cheese makes it Australian
― American Fear of Pranksterism (Ed), Tuesday, 7 January 2014 04:12 (ten years ago) link
i thought this revive would be about the burrito vending machine in los angeles
― sext of light (get bent), Tuesday, 7 January 2014 04:14 (ten years ago) link
i thought that was an ice cream mcmuffin with cheese
― j., Tuesday, 7 January 2014 04:35 (ten years ago) link
Introducing . . . the Burrito Box!
Warning: the article is from Vice, but it's not that Vicey.
― nickn, Wednesday, 8 January 2014 21:47 (ten years ago) link
Just noticed JBR's comment. It is now!
― nickn, Wednesday, 8 January 2014 21:49 (ten years ago) link
http://www.burgerbusiness.com/?p=16504
Says one operator: “Only thing we are advertising is Dollar Menu & More. We have 25 items on the Dollar Menu with breakfast and lunch. Why would a customer order anything else? Can get a beef, chicken, potato, soda, or coffee. It kills service time with orders of 2-3 sandwiches at a time. Cannot hit service times.”
i love this
it's like ßß's informant transmitted this information over a drive-thru headset
― j., Thursday, 9 January 2014 19:49 (ten years ago) link
"Haven’t sold a wrap in so long."
He paused, taking a drag off his cigarette, and gazed painfully over the windswept hellscape. In the distance, saltwaves crashed over the decimated plastisteel skeletons of abandoned high density housing projects. His lips trembled, the admission of failure hard to bear.
"No one remembers how to make one.”
― 龜, Thursday, 9 January 2014 20:01 (ten years ago) link
man I love burgerbusiness.com
The August introduction of Pretzel Burgers was the kickoff to the new menu strategy.
― signed, J.P. Morgan CEO (Hurting 2), Thursday, 9 January 2014 20:05 (ten years ago) link