Restaurant chains such as Sizzler and Subway are joining the parade of roving gourmet kitchens that started with Kogi two years ago.Familiar restaurant names are starting to show up in the parade of brightly painted food trucks jostling for customers.
TORONTO — An appetite for more gourmet burgers and fewer pizzas will change how Canadians spend their money when eating out, says a new study from research firm NPD Group.
The shift in habits could add extra pressure to the restaurant industry as popular chains like Tim Hortons, McDonald’s and Subway battle to stay relevant in a rapidly changing market that has experienced very little growth, NPD said in the report called “2020 Vision: The Future of QSR.”
Colonel Sanders may evoke visions of deep fried chicken in a bucket, but KFC is hoping his brand clout will help woo a younger, burrito-loving crowd to an entirely new restaurant concept from KFC Canada.
The purveyor of the fat-engorged Double Down sandwich will debut its new banner, KFC Select, next month in Toronto, aimed at consumers drawn to fresher fast food fare from Subway and so-called “fast casual” chains like Mucho Burrito and Chipotle Mexican Grill.
Millennials are the next generation of American consumers, and the restaurant industry is taking notice. Brands including McDonald's, Taco Bell, and Wendy's are clamoring to lure the 18 to 33-year-olds. YouGov BrandIndex ranked restaurant chains that have the highest millennial brand loyalty.
By Graeme Hamilton
MONTREAL – The food truck operated by Dispatch Coffee is about the last place you would expect to encounter a fire-breathing capitalist. Co-owner Chrissy Durcak would rather talk about the sustainable farms where her beans are grown, the artisanal roaster with whom she has partnered and the composting of the disposable dishes served to customers.
By Drew Handy:Consumers in the United States are demanding increasingly niche and high value added food products. The food revolution in the United States stretches from the explosive growth of portable food trucks that cover the urban landscape, the tilt of menus across the spectrum of restaurants toward gourmet or niche items, and the growth of gourmet food and kitchen supplies at retail establishments.
McDonald's is rebuilding its U.S. kitchens to make way for fresh and customizable menu options. The fast food giant is building new "prep tables" to make it easier for workers to chop fresh produce and make custom burger toppings, McDonald's CEO Don Thompson said on an earnings conference call today.