Will you try ANYTHING? Taipei's hottest new menu item is a 14-legged crustacean. Part of its appeal is that it, quote, "looks very cute."
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Is this the best McDonald's toy ever?
In China, McDonald's is giving out a plastic chicken nugget . . . that has a screen you can play Tetris on.
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Five Big Changes At Steakhouses You'll See This Year.
Steakhouses, like many other restaurants during the pandemic, took a big hit to their business, but this past year customers have returned to their old ways of dining out, and steakhouses are booming again. Despite the prosperity of many chains, changes are coming this year to keep up with current dining trends and fine-tune things to keep business going strong, significantly where high inflation has impacted the industry.
Some better-known chains looking to make changes include Texas Roadhouse, Ruth's Chris (recently acquired by Darden's Restaurant Group, which provides for LongHorn and The Capital Grille), Outback, and others. Here's what you can expect to see in Steakhouse changes for the rest of 2023.
- Less is more – Outback is set to remodel over 100 locations this year as part of a multi-year effort to downsize some places with their "Next Gen" redesign project. Outback President Brett Patterson said, "The smaller size allows us to bring restaurants to areas where larger units are not possible," one of the first to open is the Next Gen Outback in Charlotte, North Carolina. The new designs have the most current technology and curbside and takeout pickup areas.
- Vegan options - Fogo de Chão is known for its high-quality churrasco Brazilian meats, but Barry McGowan, CEO, says, "We're not a churrascaria, We're not a steakhouse. We don't have to be prototypical." That's why they have multiple vegetarian and pescatarian options on their menu and added two new vegan items earlier this year. The Seafood Tofu with Miso Black Bean Pasta and the Roasted Power Vegetable Bowl is both vegan and gluten-free and signal that the chain is modifying the menu to keep up with customer preferences.
- Tech upgrades – restaurants all across the US are using the latest technology to speed up service and improve the customer experience. Texas Roadhouse has announced a pay-at-the-table system called Roadhouse Pay. They also have rolled out the "Digital Kitchen" at locations in Texas and Minnesota that eliminate paper ticket orders and feature video screens at every prep location in the kitchen. Jerry Morgan, CEO of Texas Roadhouse, said, "This will be a big year for us when it comes to opening new stores with a Digital Kitchen and even converting some existing stores." Ruth's Chris Steakhouse has introduced a forecasting program to increase efficiency in scheduling and preparation and has seen a 10% improvement in hours per entrée.
- More expansion – Texas Roadhouse currently has 700 locations and has a goal of 900 in the future, with 25-30 new units expected in 2023, and Outback plans to open 75-100 of the Next Gen restaurants in the next few years. Fogo de Chão has 58 locations and plans to open ten more this year, and LongHorn Steakhouse plans to open new places in the "mid-teens."
- What is old is new again - Sizzler Steakhouse opened its first location in 1958 and at one time had over 700 locations across the US, but the number is down to 70 at the current time. They have rolled out a new restaurant design that features digital displays, tile flooring and recycled wood paneling, and even a fireplace near the front counter, retaining their famous all-you-can-eat salad bar. Robert Clark, Sizzler USA's chief growth officer, says the salad bar is the chain's centerpiece, and the redesign will have more open space above the bar, new surfaces, and glass on sneeze guards as well as food-spotlighting lamps and hanging planters. The first Sizzler to unveil the redesign opened earlier this year in Corona, California, and more are scheduled to open this year. Their goal is to have every location undergo remodeling by the Spring of 2024.
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Most Americans Say Raw Cookie Dough Is Safe
What's the most dangerous thing you've done this week? For some people, it may have been cliff-diving into shark-infested waters in an effort to rescue a 90-year-old woman in a wheelchair from armed drug lords. For others, it may have been eating RAW COOKIE DOUGH.
The CDC has been ramping up its warnings about consuming raw cookie dough, not just because of the salmonella dangers of raw eggs . . . but because of E. coli risks associated with eating raw flour.
But in a recent poll, most people are not concerned. 55% of Americans say they think raw cookie dough is safe to eat, with 20% saying it's "very safe."
21% of people don't think the CDC should be warning people about the risks of foodborne illnesses in raw cookie dough.
And 67% of Americans admit to eating cookie dough in the past. And 51% say they've done it regularly.
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