Shake Shack and BurgerFi are the Only Burger Chains to Get an A on the Annual Antibiotics Report Card

The industry has evolved over the years to meet the demands of today's diners. Consumers have made it clear that they expect higher quality food product from restaurants.

With that being said, this has fueled the better-burger movement.

But this sector has quickly become competitive with so many brands for the consumer to choose from. There’s Shake Shack, Five Guys, Shula Burger, Burger 21, BurgerFi and so many more in the mix stealing away customers from McDonald’s and other quick-serve burger joints promising a better-burger burger product.

According to the latest antibiotics report card, only two burger chains out of the 25 graded received the grade A–BurgerFi and Shake Shack.

These chains are the only ones on the list serving antibiotic-free beef.

"What's interesting about that is they also happen to be what I think of to be these younger upstarts that are disrupting the normal kind of operational model that burger chains have use for decades now, and customers are really responding to that," said Lena Brook, lead researcher of the report to "CNN." "They are being rewarded for the good food that they are serving and the good practices that stand behind that food, and serving responsibly raised beef is a part of that new business model."

But all the other chains graded, including Wendy's, McDonald's, In-N-Out Burger–all received a D minus or F.

Wendy's responding that the company is working toward its goal of serving only antibiotic-free beef and pork.

"As we go forward, we have a goal of eliminating routine antibiotic use in our beef and pork supply, while protecting the need for targeted, therapeutic use of an antibiotic in the limited cases where a sick animal needs to be treated individually, or in the unlikely case that animals have been exposed to an illness and treatment with an antibiotic is necessary to prevent a disease outbreak," said Liliana Esposito, chief communications officer for Wendy's wrote in a blog post.

In-N-Out said in February 2016 that the company is also aiming to try to eliminate antibiotics in its beef products, but according to the report, the QSR chain has yet to report on its progress.

Read more about the report at "KTLA" now.

Earlier in the year, we sat down with Shack Shack CEO Randy Garutti to see how the chain has become a fan-favorite and some of the brand's secrets to success.

Check out The Barron Report podcast episode below.

As Interest in Ethnic Food Rises, Filipino QSR Chain Jollibee Plans Aggressive Expansion

As Interest in Ethnic Food Rises, Filipino QSR Chain Jollibee Plans Aggressive Expansion

If you haven’t already heard about this Filipino fast-food chain, then you’re sure to run into one in North America within the next five years.

It’s called Jollibee and it’s set to open 100 stores in Canada within the next half-decade. As reported by The Canadian Press, the company “is eyeing the wave of new locations because the country is a key growth market and a big part of its North American expansion plans.”

Ethnic food, especially from the Philippines, was predicted to be a top trend for 2018, as Foodable reported in the past. It looks like Canada is really embracing this trend ever since Jollibee entered the market in 2016. The fast-food brand is exploring Ontario, Edmonton, Calgary, and Vancouver to further expansion plans.

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Will Startup Hungry Planet™ Gain Momentum After Recent Success in a California School District?

Will Startup Hungry Planet™ Gain Momentum After Recent Success in a California School District?

A California school district began to offer plant-based meals across all their cafeterias this past academic year and had students choose whether or not they wanted to eat them based on taste. “The initiative was so successful, the meals will likely be offered again next year,” reports KEYT.

We’ve heard about companies like Impossible Food and Beyond Meat making their way in restaurants, but the Santa Barbara Unified School District actually sourced her plant-based protein from a startup based out of Missouri. It’s called Hungry Planet™.

According to the company’s website, it focuses on creating an alternative protein to ground beef, chicken, pork, Italian sausage, chorizo sausage, and crab for culinary professionals to use as a 1:1 substitution in innovative entrees. The company says it develops its faux meats to delight the demanding tastes of meat lovers in the heart of the Midwest.

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10 Seconds to Fresh Scrambled Eggs with the Antunes Jet Steamer and Flatbread Toaster

10 Seconds to Fresh Scrambled Eggs with the Antunes Jet Steamer and Flatbread Toaster

Today, if you’re not innovating, you’re falling behind. That’s why Antunes, a 2018 Kitchen Innovation winner, has introduced not one but TWO innovations this year. Corporate Chef Joe Arvin, previously featured on shows like Chopped and The Taste, introduces us first to Antunes' Flatbread Toaster.

In an age where pitas and tacos are booming, operators are having a hard time keeping up with the demand. The Antunes Flatbread Toaster strives to solve that issue, heating tortillas, flatbreads, pitas, and more to over than 160 degrees in just seconds, allowing increased output in your business.

Working off of this inventive foundation, Arvin shows us a prototype from the Antunes team.  Taking the incredible heat and speed from the toaster and combining that with a Teflon pouch, Antunes has created a way to churn out perfectly toasted, melty quesadillas with no blowout, consistently.

A second innovation from Antunes also takes speed to a new level.

Consumers today are looking for fresh dishes with simple ingredients. But they don’t want to wait 20 minutes to get it. With Antunes, you can give them everything they want. Antunes’ new Jet Steamer allows your operation to crack an egg into a cup, add a couple ingredients and seasonings like salt, pepper, and cheese and place the cup into the Jet Steamer. In no more than 12 seconds, that fresh egg is fully cooked, scrambled, and ready to be served. And the Jet Steamer can be used in an array of applications like soups, oatmeal, and even rice!

Learn more about this innovative brand in the video above, and stay tuned for more Restaurant Product Innovators coming soon!

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Chipotle Hires Another Former Taco Bell Executive

Chipotle Hires Another Former Taco Bell Executive

It seems like Chipotle will not stop until the fast-casual brand has it’s A-team, in place.

Another member has been added into the mix and he is crossing over from no other than Taco Bell— just like the brand’s newest CEO, Brian Niccol.

The new hire’s name is Chris Brandt and he will be Chipotle’s new CMO, starting April 2.

Brandt’s last role with the Mexican-themed fast food chain technically ended in 2016 and most recently he was the executive VP and chief brand officer at Bloomin’ Brands— parent company to chains, like Outback Steakhouse and Carrabba’s.

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