“Waste Not, Want Not” – Restaurants Adopt the Zero Waste Movement

If you have a restaurant, no matter where you stand on global warming and climate change, recycling, food waste, composting, and just reducing your carbon footprint in some small way, every day, is a noble, feel-good gesture.

Of course, the hope is that consumers will notice and dine there more often, but going green also has bottom line implications: Buying local, reducing packaging, and cutting back on waste can result in savings and economic efficiencies. This is especially true for …

Cold-Brewed Coffee: It’s Hip, Cool and Very Profitable

Instead of asking what’s hot in the coffee world, it’s more appropriate to ask what’s cool!  Coffee connoisseurs throughout the world are raising their mugs filled with cold-brew coffee.

There are so many options in the coffee world these days.  Just about every respectable restaurant serves a variation of espresso and cappuccino.  French roast is now the expected premium roast along with a multitude of strengths and style from a growing number of countries.…

Drive-Thru Coffee Kiosks: Express Expressos

 

The other day we were driving around town from one meeting to another, hurried as usual and in great need of a shot of espresso.

We didn’t want to stop at the local Starbucks® where we would have had to wait 10-15 minutes for our caffeine boost, and the donut shop’s diluted offerings would not be satisfying. Then we saw it: a drive-thru coffee kiosk that was fortuitously located in the mall parking lot.…

Maui Sugar Proves – Brown is the New Black

Brown is the new black.

That is, raw sugar like our Maui Brand® Natural Cane Sugar is a rising trend in foodservice but it is not just a fad.

As with many foods these days, if they are natural, they are highly popular and a necessary element of every restaurant or food establishment.  Such large chains at Chipotle and Panera Bread, with a combined 3,400 locations, offer Maui Brand® Turbinado among their sweetener selections.  Turbinado  has been a constant in …

2015 Foodservice Predictions: A Sweet Year Lies Ahead

If 2014 was the year of the oxymoron in foodservice, then 2015 will see a continuing evolution imposed by technology, green practices and ethnic foods.

This past year, we saw kale dominate as the greenest of greens to eat.  On the other hand, there was all of that bacon, so ubiquitous we saw it in everything from multi-layered gourmet sandwiches to exotic candies and desserts. While healthy and sustainable menus became de rigueur, it was also the year of the …

The View from the Table – Satisfying Customer Needs

Imagine going into your favorite restaurant, sitting down and seeing there is no salt and pepper on the table, nor is there ketchup, napkins or silverware.

Now imagine being a restaurant operator whose tables are this barren and uninviting.  You wouldn’t have it that way.  You wouldn’t because you know what your customers want and more importantly, what they need. …

What’s in a Name? The Advantage of Non-Branded Sweeteners

If Shakespeare was an ad copy writer, he might have said, “To brand or not to brand. That is the question.” The noted Bard also said, “What’s in a name?” And that is what we at Sugar Foods ask when it comes to zero-calorie sweeteners.

Recent studies show there’s been a dramatic move away from nationally branded sweeteners because consumers are more likely to choose by color than by brand.  As brand name loyalty subsides, restaurants are now able to …