Dining and Restaurants / Eating / Food and Cooking

FOOD TRENDS: Tim’s tiny no more; Courtney’s 10-year Cobb salad lunch diet; nonalcoholic mixologists;

Canadian Maple and Jelly-filled Doughnuts at Tim Horton's (Photo by Hans Lehndorff)

Reported by www.bizjournals.com:
Canadian doughnut chain Tim Hortons’ U.S. headquarters, overseeing 567 stores, is located in Dublin, Ohio, employing more than 100 workers in human resources, marketing, finance, real estate, information technology, construction and design.There are 68 Tim Hortons doughnut shops in the Columbus, Ohio, area as well, making Central Ohio one of the company’s largest U.S. markets. Tim Hortons continues to grow, its sales rising in the face of the recession, from $1.58 billion in 2006 to $2.13 billion last year. It has 3,596 shops compared with 3,047 in 2006, with U.S. stores soaring to 567 from 336 with plans for 300 new restaurants in the next four years.

Courtney Cox, reported by the Los Angeles Times:
“Jennifer and Lisa [Kudrow] and I ate lunch together every single day for 10 years (on the Friends set). And we always had the same thing — a Cobb salad. But it wasn’t really a Cobb salad. It was a Cobb salad that Jennifer doctored up with turkey bacon and garbanzo beans and I don’t know what. She just has a way with food, which really helps. Because if you’re going to eat the same salad every day for 10 years, it’d better be a good salad, right?”

Reported by QSR magazine:
“The challenge of being [really] trendy (in restaurant design) is it dates faster. It’s one of those things where you want to be really trendy, but three years later, you’ve got to look at yourself and see if that’s still what the guest wants.”
– Ted Stoner, product development director of Denver-based Qdoba

Reported at http://restaurant-hospitality.com:
“Kathy Casey, the owner of Kathy Casey Food Studio & Liquid Kitchen, also points out that somewhere around 42 percent of customers don’t order alcoholic drinks. A good mixologist or a consultant like Casey, can create some of the most exciting nonalcoholic beverages that will drive someone from ordering a simple iced tea to a highly profitable alternatives. Considered by many to be the first female bar chef, Casey says an increase in bar sales of 20 percent is common for any concept that elevates its ordinary, mundane beverage program to the mixology level. … More importantly, mixologists attract women who love cocktails. And woman attract men who love to buy women cocktails. We know, it all sounds so 1960s Mad Men, but sex sells. And, by the way, no matter what team you play for, cocktails are the social lubricant that brings people together.”

Visit: www.johnlehndorff.com
Nibbles column: http://yellowscene.com/2010/04/14/who%E2%80%99s-a-true-foodie/
Complaints, tirades, comments, critiques? lehndorffj@aol.com
The Kombucha Report: http://www.teareport.com/
Top Posts (the past week) at https://johnlehndorff.wordpress.com:
BEVERAGE TRENDS: Lohan’s kombucha habit; 28 billion tea liters; 104 drinks in one nozzle
2010 FOOD TRENDS: Product placement; Stevia vs. monk fruit

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