rolling new food laboratory inventions for american chain restaurants thread

thread

Olive Garden Italian Nachos

https://cdn.foodbeast.com/wp-content/uploads/2018/01/Olive-Garden-Nachos.jpg

I'm listening.

https://www.bloomberg.com/news/articles/2018-02-13/chipotle-taps-taco-bell-ceo-as-new-leader-in-major-culture-shift

attn landfill indie wannabes, "The Ailing Burrito Chain" is just sitting there, waiting to be your band's name

I don't know what to think, but I hope the basics stay good enough

this could also the beginning of real machine-printed humane meats, who knows

pretty sure "The Ailing Burrito Chain" is the subtitle to human centipede 4

https://www.therestaurantcoach.com/

lmao this dude

https://kajabi-storefronts-production.global.ssl.fastly.net/kajabi-storefronts-production/themes/409686/settings_images/zwkY7NiIRnSFx756z5Ff_TRC_Manifesto_5_.png

One is if your not growing, you’re dying

why is his signature in the Disney signature typeface

want action

make change

take crap

Probably a succinct encapsualtion of working there

ugh *encapsulation

hope everything's ok over there in the uk
https://www.washingtonpost.com/news/worldviews/wp/2018/02/19/kfc-restaurants-in-the-u-k-have-a-problem-they-dont-have-chicken/?hpid=hp_no-name_hp-in-the-news%3Apage%2Fin-the-news&utm_term=.2a68387a9705

never had a good delivery with dhl

KFC now stands for Kan't Find the Chicken.

double down fallout

People who go to actual KFCs when there are fake Turkish-run KFCs around only have themselves to blame.

The presence of one of the Chuckle Brothers pretty much qualifies this for the Real England thread.
'Don't call police over KFC crisis'

http://www.grubstreet.com/2018/02/olive-garden-unleashes-meatball-stuffed-pizza-bowl.html

I’d order that

not a food lab invention but...

Welcome to “McDonald’s of the Future,” where you order without interacting with anyone, but then a real person brings your McNuggets right to your table. The McDonald’s at 327 Washington St. in Downtown Boston reopened this week after two months of renovations that included the addition of digital self-order kiosks and table service. While it’s the first downtown Boston location of the ubiquitous fast-food chain to become “modernized,” as the marketing language promises, it’s one of over 3,000 upgraded locations around the United States, around 125 of which are in New England. About 100 more New England stores will get these changes (and facelifts, too) later this year.

Apparently it's already like this all over Europe? At least that's what a friend in a touring band was saying, hence drunk dudes pressing all the buttons and returning to the bus with bags and bags of fast food.

several of the local McDonald's stores are like that, although they still have one cash register open, next to a couple kiosks

yes here in olde europe we have table service at mcdo, with kiosks for ordering. I think it helps them manage the lines better, as they’re often less spacious than their USA counterparts

Yup, haven't had to ask an actual human being at McD's for some years now for my order. You tap in your preferred gross food on a life-size tablet/touch screen thingy, and the last soul alive will serve it to your table. I'm not complaining tbh.

They are quite Jetsons-y, those places. With touch screen round tables you can eat at that also bring game-entertainment 4 the kids.

We have those in London, the table service feels bizarre at first but it's pretty cool, and as someone who's always messing with the order IME the touch screens are more reliable than saying to the server, "I don't want pickles"

It’s like that in Chicago too. At least at the ones downtown and the one near my house. (Why do I know about so many McD’s?)

In this sense, we are America’s most European city.

you've got trains, there are many strange sausages available there, etc.

so in many senses

the rock n roll McDonald’s has kiosk ordering? What a world

Actually I’ve never been to that one!

And you never will, at least with that concept. https://chicago.eater.com/2017/12/14/16778726/chicago-rock-roll-mcdonalds-closing-remodel

Do Maccas in Chicago have bathroom attendants? I remember that being the case in Paris when I went years ago.

So how much are you Londoners tipping the people bringing out your meal?

“maccas” smdh

Australian slang for 30+ years mh

Sorry about that. Is this where I point out what the equivalent of Burger King is called?

Burqa’s?

australia smdh

it was british slang for 50 years but it took an extra 20 for literate inmates to bring it in amirite

that was uncalled for, I experienced online bullying from a rude australian youth in my teens and I default to disrespect. many apologies

I'm kinda hoping it is a drink.

Imagine how refreshing it would be on a blazing summer's day to visit your local convenience store and pour yourself a big cup of ice-cold liquid pizza. Walking out onto the street, big fat drops of condensation form on the side of the cup and you hold it to your forehead, relishing the feeling of the cold, cold fluid against your heat-prickled skin and savouring the scent of pepperoni and oregano drifting from the cup's open top. Finally, you can't restrain yourself any more and you bring the liquid pizza that you've been craving all day to your lips and take a big hearty gulp. Liquid tomato, cheese and onion surge down your throat and you feel the chill of it hit your stomach and radiate out across your torso.

You're standing there on the baking sidewalk in the midday sun, liquid pizza in hand and your thirst quenched. Life is good. Life is good.

― bizarro gazzara, Wednesday, June 12, 2013 10:44 AM Bookmark Flag Post Permalink

http://money.cnn.com/2018/03/06/news/companies/mcdonalds-quarter-pounder-beef/index.html

McDonald's (MCD) announced Tuesday that Quarter Pounders in every US store except for ones in Hawaii and Alaska will have fresh beef without added preservatives starting in May.

McDonald's Signature Crafted Recipe burgers will also have fresh beef patties. The switch does not apply to Big Macs and regular hamburgers and cheeseburgers.

"The switch to fresh beef quarter-pound burgers is the most significant change to our system and restaurant operations since All Day Breakfast [in 2015]," said McDonald's USA President Chris Kempczinski.

that's like the opposite of food laboratory

counts, imho. bold new experiment in an uncharted direction. i wish burger business were still around to react to this bombshell.

Operators likely to lose their shit over margins I have to suppose

yeah it's funny to cite the all-day breakfast rollout as a precedent; close followers of industry news know it was chaos and near rebellion from the franchisees

https://www.qsrmagazine.com/exclusives/call-it-comeback-roy-rogers-recharges-future

Plamondon believes that Roy's food is a cut above typical fast food. “I think there's a niche that is between fast food and fast casual that Roy Rogers represents in terms of our quality, the variety, and choice,” he says. “We're the only quick-service restaurant that has roast beef, fried chicken, and burgers all under one roof. Nowhere else can you do that in the fast food or the quick-serve world. And then choice: we've got nine side items to choose from,” including cole slaw, mashed potatoes, baked beans, baked apples, a side salad, and mac and cheese. “Then the biggest choice that our guest has, that definitely nobody else has, is the Fixin's bar. The guest is in control, and they can build their own burger the way they want it with fresh lettuce, freshly sliced tomatoes, freshly sliced onions, pickles, salsa, or banana peppers. You can load up all you want and it's all in their control, so it really does hit what today's customer is looking for.”

The current company plan is to open up four to six new Roy Rogers restaurants per year. They are also seeking the right operators for their brand and to bring them in more in the franchising world rather than on the corporate side. “We're still going to open corporate restaurants, but not at that clip—maybe one of those four might be corporate every year,” Plamondon says. “We would be franchising it in a way for us to expand in markets that we're not close to like Long Island and New Jersey. We've got to find the right people and find the right operators, and that's easier said than done.”