While “farm-to-table” has become a marketing buzzword for restaurants, the proprietors of Farm Burger embody this concept more literally. Partner Jason Mann, formerly of Athens’s Farm 255, opened Farm Burger with George Frangos with the goal of providing premium, grass-fed burgers typically sold in restaurants for up to twenty dollars at a more accessible price point. Besides burgers, the restaurant also offers other varieties of local, organic items and seeks to become involved in the social fabrics of the neighborhoods where it opens stores.

Read more: Why Farm Burger is One to Watch

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So, starting, oh, right about now, a Shake Shack truck will be outside the Stock Exchange (that’s at 11 Wall Street, fyi), giving away sausage, egg, and cheese sandwiches (that’s right, the elusive Shack breakfast sandwich, usually only found at Grand Central and JFK). At 11 a.m., they’ll switch over to giving away free burgers, which will last until 2 p.m. Plus there will be unspecified “free Shack swag and giveaways” all day. And that’s not all – a double decker bus will also be making stops at most of the Manhattan Shake Shacks (including the currently gutted Madison Square Park original) over the course of the day, with the same said “swag.”

Read more: Free burgers prove costly for Shake Shack

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Smallcakes, a cupcake business, has expanded significantly in the past three years. Some of their innovative methods include a cupcake infused ice cream and the cupcake smash which mashes cupcake infused ice cream with cupcakes. The company has expanded to over 160 locations including international markets like Dubai and Saudi Arabia. Smallcakes was one of the top 50 fastest growing companies in 2015 and was founded in 2008 by Jeff Martin of Kansas City. It has fans nationwide.

Key Takeaways:

  • Smallcakes growth can be directly attributed to its unique and marketable product.
  • Part of the success of the company may come from allowing store owners to contribute ideas to the company.
  • The appeal of Smallcakes appears to come from variety on the menu as well as a different take on a traditional dessert item.

“With 30 new stores in production for this year in the US and internationally, Smallcakes really is trying to accomplish its # tag of “Baking over the World”

Read more: http://www.restaurantnews.com/smallcakes-growth-is-influenced-by-its-creative-menu-offering/

Commentary

Coffee and beer bars are becoming more popular, with more establishments opening all over the country. The establishments offer services to different crowds of people that can come all day long, creating steady business. The bars are often a unique attraction that caters to the neighborhood they are in offering quality beverages and service. Patrons can also come and hang out with friends or hold business meetings while remote workers can drink coffee all day then grab a beer after work. These bars are fun and practical, which us why they are doing so well.

Key Takeaways:

  • The craft beer trend and US consumption of coffee makes coffee-and-beer bars a great match.
  • The sense of community is what makes coffee-and-beer bars extremely attractive.
  • Success is aided by the fact many neighborhoods do not have these bar concepts already.

“Why they pair well and why they’re going together is because of the quality and varieties of the coffee and beer.”

Read more: http://www.restaurant-hospitality.com/drink-trends/operators-brew-business-coffee-and-beer-bars

Commentary

Make the most of your weekend by enjoying an incredible brunch. We’ve rounded up the best restaurants for brunch in cities across America where you can indulge in eggs Benedict and other traditional dishes. Mimosas, anyone? Nutella french toast, blue crab omelets and build-your-own Bloody Marys are just a few of the temptations to be found at this year’s selections for the Top 100 Brunch Restaurants in the U.S. You can start off your day on the right foot with a meal at one of the best breakfast spots in your area.

Read more: 100 Best Brunch Restaurants in America for 2017

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Foodservice operators can build sales by leveraging the upswing in snacking by providing beverage options to the snacking population. Healthy and unusual drinks can entice consumers to buy as a snack, to add to a snack, or to add to a meal. Some options include smoothies, juices, yogurts and kefir. Self-service options increase sales as do staffed beverage bars. Additional marketing ideas include beverage specials offered daily, such as happy hour drinks, or weekly. Suitable beverages are the V8 Veggie Blends.

Read more: Boost between-meal business with beverages

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For many years people have enjoyed the customization options at fast casual restaurants, from sandwich shops to tacos. This approach was the topic of the educational event Disrupting Fast Casual. Attendees were tasked with finding new ideas to refresh old tried and true concepts. Some of them said that the customization was past its prime and consumers wanted dishes that are already made to taste great. Others felt that the customization at fast casual restaurants needed some new ideas, like guidance from servers so customers know what pairs up good. For some brands it works fine but for others it could make the experience long, confusing, and daunting for many customers. Many brands are trying to reduce their menus in an effort to cut cost, this in turn can change what part of the dish will be diy. This is where fast casual restaurants can come in and find the middle ground to make it a great experience and also be efficient as possible.

Key Takeaways:

  • The trend of most guests wanting customization is fading according to many Chefs.
  • Customization is key to allowing the food experience be controlled by the guest.
  • Customization has allowed many business to flourish and bring in new guests.

“When customization enters the realm of complex and more plentiful menu items, it may become more difficult for guests to make decisions”

Read more: https://www.qsrmagazine.com/fast-casual/could-customization-disappear-fast-casual

Commentary

Do you want to do something unique with your dinner? How about a themed meal? Many people are adding themes to their meals, and the results are absolutely phenomenal. If you want to capture the essence of your dinner and take it to the next level, why not plan a themed meal, too? You can get started with your adventures in themed meals with the eight meals listed here. These are great themes and dinners that everyone will love.

Key Takeaways:

  • By adding a theme to any meal you can create an environment of excitement.
  • Creativity is a crucial in food selection to match your theme.
  • Not only can themes be fun, they can be cultural to bring attention to a different region of the world and cuisine.

“Students at Raynham Middle School in Raynham, Mass., got to experience international dishes during the school’s weeklong Around the World in Five Lunches event, which offered a different ethnic cuisine daily.”

Read more: http://www.foodservicedirector.com/ideas-innovation/emerging-trends/articles/8-themed-meals-capture-diners

Commentary

The Burlington restaurant at the Devonshire Arms Hotal and Spa has changed the structure of chefs’ work week in response to the upcoming departure of head chef Paul Evans, as well as industry wide concerns about work/life balance among workers. Recent studies have shown that kitchen workers regularly work more than 50 hours per week. The new schedule will cap workers at 48 over four days and require an additional four assistant chefts to complete the schedule.

Read more: The Burlington Restaurant switches to four-day working week

News

Pete’s Coffee, known for it’s craft coffees, is launching a summer line of cold brewed coffees inspired by San Francisco’s notorious fog. The coffees are light and refreshing, the line includes the Cold Brew Fog coffee, Cold Brew Fog latte and a cold brew minty beverage called the Mojito Black Tie. The company wants to be known as the cold brew destination for coffee lovers. Select Pete’s will also have a buy one get one free in the afternoons Fridays this summer and a free cold brew on May 12 as well.

Read more: Peet’s Coffee Unveils Lineup Inspired by San Francisco’s Fog

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