Quickservice restaurants are expected to open more branches in supermarkets and convenience stores, according to a Nation's Restaurant News report. Caribou Coffee cafes are opening in Chicago Jewel-Osco stores, for example, and Checkers Drive-In is among the restaurants establishing a Wal-Mart branch.
Restaurant chains from McDonald's to Red Robin to Rock Bottom have added pub burgers to the menu, and the moniker's popularity is rising along with craft beer sales. Some experts define pub burgers based on size, but eateries aren't following any hard-and-fast rules in creating pub burgers that range from simple sandwiches to premium burgers like the one at Culver's topped with Colby Jack cheese, fried onions and a special four-pepper mayo with a dash of A.1. Steak Sauce.
Customers may come for the food but many say dirty bathrooms are the main reason they won't return to a restaurant, writes The Food Connector's Ed Zimmerman. His system for ensuring cleanliness in every aspect of the eatery starts with a checklist that has operators evaluating the condition of everything from the dining room floor to the salt and pepper shakers.
Instead of throwing out byproducts such as lamb hearts, beef tendons and pineapple skins, chefs in fine dining establishments are using them to create gourmet dishes often served on pricey, multi-course tasting menus.
"If we don’t use all the byproducts," said Cathal Armstrong, chef and owner at Restaurant Eve in Alexandria, Va., "there is no way that fine dining could survive."