Dining and Restaurants / Eating / Food and Cooking

Chicken breasts a distraction; Coupons rising at Whole Paycheck; Gum wars

Nibbles is a compendium of food, dining and beverage information from the U.S. and the world edited by John Lehndorff

Reported by CNNMoney.com:
KFC’s much publicized launch of the Double Down — bacon and cheese served between two chicken breasts, hold the bread — was significant because the move is designed to refocus customers on new, premium products rather than discounts, Fortune reports. “It’s one of the things that operators do when they start to see light at the end of the tunnel,” says NPD analyst Bonnie Riggs. “It’s happened in each of the recessions that I’ve studied: New products arise to divert customers’ attention from discounts.”

Reported by USA Today:
When same-store sales fell 5% early in 2009, Whole Foods’ executives realized they had to change the image of Whole Foods as a budget buster. “As our sales began to slip, that ‘Whole Paycheck’ reputation was killing us,” says Walter Robb, company co-president. Since then, Whole Foods has launched a series of one-day, three-day and week-long sales and posted big signs touting them. It created a magazine, Whole Deal, from which shoppers can clip coupons. It worked. Coupon use at Whole Foods is up 325% over two years, Robb says. And same-store sales were up 2.5% last quarter from the same quarter last year.

Reported by foodanddrinkeurope.com:
Chewing gum litter has been an ongoing environmental problem costing local authorities in the UK the region of £150m a year to high-pressure hose the gum off the streets and public seating. Since 2003, as part of the UK’s Chewing Gum Action Group (CGAG), chewing gum makers and industry body, the Food and Drink Federation, have been engaging with the Department for Environment, Food and Affairs (DEFRA), the Chartered Institution of Wastes Management and local councils on campaigns to change gum droppers behaviour.

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Visit: http://www.johnlehndorff.com
Eat In Eat Out: Food trend forecast 2010: http://americanforecaster.com/

John Lehndorff is a Boulder, Co.-based food trend researcher, food writer and consultant. He is a former prep cook, newspaper food editor and restaurant critic, author of a restaurant guide book, and one of America’s foremost pie experts.


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