Our weekly newsletter covers noteworthy and curious news from the international hospitality business. Find out what we've discovered about how Burger King has expanded delivery, personalised genetic-based nutrition and McDonald's new donut sticks.
Your FoodService Bites team
Brands Popeyes and Burger King have expanded delivery
Burger King and Popeyes Louisiana Kitchen have expanded delivery to thousands of restaurants in the U.S. and the world as they seek to build digital sales. (Approx. reading time: 3 min.
YO! Sushi launches ‘personalised genetic-based nutrition’
YO! Sushi is the first restaurant chain in UK launching a DNA-guided offering in response to rising demand for personalised, genetic-based nutrition. (Approx. reading time: 2 min.)www.thecaterer.comMcDonald's adds donut sticks
McDonald’s will start serving donut sticks for breakfast in the US. They will be available from Feb. 20th for a limited time. The new menu item is part of McDonald's latest effort to rebuild breakfast sales lost over the past year. (Approx. reading time: 2 min.)www.fortune.comWeekly Research Bite
Transport locations are becoming more and more important. But what are the products that guests buy frequently or over proportionally often at train stations, airports or motorway service stations? Burger, nuggets, wraps and sandwiches are the most consumed items. Almost every 5th visit includes a burger. Sandwiches are of similar importance. www.npdgroup.com
Management Jeff Carcara is the new president of Bonefish Grill
Jeff Carcara has left Del Frisco’s Restaurant Group to join Bloomin’ Brands as president of its Bonefish Grill chain. (Approx. reading time: 1 min.)www.businesswire.comMike Ashley bids for Patisserie Valerie
Mike Ashley's Sports Direct has made a bid for the cafe chain Patisserie Valerie, which collapsed into administration last month. (Approx. reading time: 3 min.)www.bbc.com
Food & Beverage Oatmeal’s growing Instagram clout
As people have learnt how to accessorize oatmeal with fruit, seeds and other extras, posting pictures of the breakfast staple has become a new social media hype. (Approx. reading time: 3 min.)www.foodandwine.comVegetables move to the center
Innovations around vegetables have moved from the soup, salad and side dish categories directly to the center of the plate. (Approx. reading time: 3 min.)www.nrn.com
By the way … Squirrel lasagne on London restaurant menu
Ivan Tisdall-Downes, Director and Head Chef at the foraging-focused restaurant Native in London, is serving up lasagne made out of grey squirrel meat. (Approx. reading time: 2 min.)www.bbc.com