Find out what we discovered about:

Starbucks and McDonald's saving the planet, hotels offering full taste of the menu and the future of gin.

Dear Reader,


When it comes to sustainability, foodservice operators are grasping at straws
An item about the size of a pencil has become the latest target in foodservice operators’ sustainability plans. Though small, plastic straws are said to have a large impact on the environment, with Americans using approximately 500 million straws each day. (Approx. reading time: 2 min.)
foodservicedirector.com


North England's 'first food waste catering business' set for Manchester
Real Junk Food Manchester (RJFM) is to open what it says is the North’s first outside catering business to only cook with food waste. (Approx. reading time: 1 min.)
bighospitality.co.uk

Trends


Hotels offer full taste of the menu via shareable F&B
From leisure to business travelers, guests are getting the full restaurant experience at hotels by sharing multiple dishes family style. (Approx. reading time: 3 min.)
hotelnewsnow.com


A look inside New York’s urban farms
As an extension of the local food movement, urban farms using hydroponics and grow lamps to maintain plant life in the city are taking off. (Slideshow/Approx. reading time: 3 min.)
foodnewsfeed.com



Weekly Research Bite
Families with kids up to 12 years are an important target group. They represent 20% of all visits in commercial restaurants (average across the Big 5 European markets). However lately they did not grow as fast as other parties: +0,8% visit growth for families vs. +1,3% more visits for all other parties (YE Apr 18 vs. 17). However, only Germany and Spain with negative family visit trends hold back the market from stronger growth.
npdgroup.com



Food & Beverages


Building a better wine list

A restaurant's wine list is a defining element of the operation and the key to wine sales, one of the biggest profit drivers for the business. It needs to be easily read, approachable, and help guide diners through what can be an intimidating part of the dining experience. Getting it right is essential. (Approx. reading time: 4 min.)
nrn.com

 

What ist the future of Gin?

The gin bubble has been afloat for a while now and while some experts say it’s time to burst will come, others state that gin is here to stay. (Approx. reading time: 5 min.)
morningadvertiser.co.uk


How to leverage fruit on your menu Fresh fruit finds a home at quick-serve concepts specializing in juices, smoothies, and bowls. (Approx. reading time: 5 min.)
qsrmagazine.com


How to incorporate vegetables into cocktails
In response to an increasing number of guests adopting plant-forward diets, the nation’s chefs and mixologists are adding more vegetable-centric options to menus. Even beverage menus are on trend: The National Restaurant Association’s What’s Hot list—culled from a survey of chefs—found culinary cocktails containing fresh, savory, herb-infused ingredients as one of the top alcoholic beverage trends for 2018. (Approx. reading time: 3 min.)
foodnewsfeed.com



By the way …


The definitive ranking of Apple’s best food Emojis
Apple has just announced a fresh batch of iOS emoji that will soon debut on the company’s mobile operating system. Among the forthcoming food selections are such delicacies as cupcakes, mooncakes, mangoes, and lettuce. It’s a thrilling time for gourmands who prefer to communicate with tiny little cartoons on their computers and mobile devices. (Approx. reading time: 3 min.)
eater.com




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