In a bid to reduce waste, Starbucks has introduced a $1 plastic tumbler that can be reused, and will give consumers a 10-cent discount when they refill the cups. The cups, which have been tested in 600 stores, have interior lines to show how high to fill them for different drink sizes.
Adam D. Tihany moved to New York City from Milan in 1975 and decided to specialize in restaurant design in 1981 after doing the architecture and interiors at La Coupole. He has spent the ensuing decades designing award-winning eateries for high-profile restaurateurs including Thomas Keller, Daniel Boulud and Sirio Maccioni.
The number of restaurants on Magazine Street in New Orleans has surged to about 85 from 25 a decade ago, prospering particularly from post-Katrina revitalization. The trend has turned the street into a melting pot of cuisines, with a single block boasting Vietnamese, barbecue, pizza and traditional Creole eateries.
Online orders already come with higher ticket averages as customers order more when they can take the time to peruse the menu, and corporate customers often use Web tools to place catering orders, writes Granbury Restaurant Solutions marketing director Duessa Holscher. Ordering sites that use suggestive selling practices such as making suggestions for add-ons and accompaniments can further boost average tickets, she advises.
New Department of Agriculture rules designed to provide schoolchildren with healthier lunches could prove a boon to some foodservice companies. Oakland, Calif.-based Revolution Foods operates six culinary centers that prepare 120,000 school meals daily, which meet the new requirements while keeping costs in line with government subsidies.