Grocery Chain Aldi is Going Healthier to Compete with Whole Foods

Grocery Chain Aldi is Going Healthier to Compete with Whole Foods

Aldi, the discount supermarket, is making some big changes to compete with Whole Foods and other organic grocery store chains. 

As consumers gravitate to a healthier lifestyle, the more they visit natural food grocery stores. 

Since Aldi has aggressive growth plans and the grocery sector is especially competitive following Amazon's acquisition of Whole Foods, the German grocer is making a play to expand its natural and fresh food selection by 40 percent.

Aldi, which is the eighth biggest retailer in the world, has plans to open 700 new stores in the U.S. and is aiming to remodel 1,300 existing stores over the next four years– which will cost the company roughly $5 billion. 

So should Whole Foods be nervous? Diane Sheehan, an analyst with Kantar Consulting, thinks so. 

"Those retailers continue to be underestimating Aldi and are doing it to their own detriment," said Sheehan to "CNN Money."

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Aperol Spritz is the Cocktail of the Summer and Here's Why

You may have noticed more orange and fizzy beverages on restaurant tables. Aperol Spritz, which was created back in 1919 in Italy, has quickly become the drink of the summer. 

But this wasn't done by accident. 

"Last month, Campari America marketing executive Melanie Batchelor told The New York Times that the company made a concerted effort to draw the American palate to the drink, starting a few years ago. Those efforts included booths at New York City summer events such as the Jazz Age Lawn Party and the Governors Ball, as well as events in the Hamptons, Los Angeles, and Palm Springs," writes "VinePair."

The recipe usually includes Aperol, Prosecco or some type of sparkling wine, and soda. It's refreshing, so it's perfect for summertime. 

Not to mention, it photographs nicely., which makes it attractive for the Instagram-loving foodie who wants to show off their summer-themed beverage. 

The recipe is also easy to adjust and get creative with. Making it not only attractive to diners but also to bartenders.

“The traditional Aperol Spritz is a very forgiving cocktail, in that if you are eyeballing the measurements instead of measuring it out exactly, you’ll still have a tasty drink once you’re done pouring,” said Clair McLafferty, a bartender and author of “The Classic & Craft Cocktail Recipe Book" to "VinePair." “Home bartenders should feel free to adjust it to their own personal taste. Every human has a different palate, and what is attractive to me may be disgusting to you.”

It can be served on tap, so bartenders can serve the beverage quickly. 

Want to see how other restaurants are getting creative with their Aperol Spritz beverages?

Read more at "VinePair" now. 

Bauscher Hepp Introduces the Smart Plate

Bauscher Hepp Introduces the Smart Plate

Bauscher Hepp is taking automation to a whole new level.

The glassware distributor has paired Radio Frequency Identification (RFID) technology with plates, to automate the payment process for diners. 

The Smart Plate has a transponder equipped with the Payment by Intelligent Solutions system, or the PABIS chip that can read what type of menu item is in the plate. 

Here's how this technology works--

"In a serving line, a plate is handed to a guest, and in the process, the plate is passed over a chip reader. At this point, the transponder chip is encoded, meaning the plate then "knows" the meal item and its corresponding price," writes Bauscher Hepp. "In a self-serve line, the information about the menu item and the price is transmitted to the transponder chip as soon as the guest grabs the plate. At the end of the line, guests place food trays onto the counter next to the register, which is also equipped with a chip reader. The information saved on the various transponder chips is automatically transmitted to the payment system, and the total price is displayed." 

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Del Frisco's Double Eagle Steakhouse Now Has Two Locations in Boston

Del Frisco's Double Eagle Steakhouse Now Has Two Locations in Boston

The Texas-based restaurant group Del Frisco now has two Double Eagle Steakhouses in the city of Boston. Last month, the group opened its second location in the iconic Prudential Center. 

The first location in the high-end Seaport Boston was such a success, the brand has opened a second location in another high-end area.

“We are thrilled to be opening our second Del Frisco’s Double Eagle Steakhouse in Boston’s historic Back Bay Neighborhood. Since opening our doors in the Seaport in 2011, we have seen tremendous response from the community, who have joined us in celebrating life in our restaurant through great food, wine and hospitality,” said Norman Abdallah, Chief Executive Officer of Del Frisco’s Restaurant Group in a press release. 

The Prudential Center, located below the Prudential Tower (also known as The Pru,) is an urban shopping center with 75 restaurants and retail stores in Boston's Back Bay area. 

Back Bay is one of the most expensive areas to live in and is known for its upscale shopping. 

Del Frisco thinks that this area is the perfect location for the second Double Eagle in the city. 

“We are looking forward to being part of the Back Bay community and bringing an unparalleled dining experience to the historic and vibrant neighborhood,” said Zeke Josma, Del Frisco’s Double Eagle Steakhouse General Manager in a press release. 

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Seafood and its Rising Consumption by Millennials

Seafood and its Rising Consumption by Millennials

Today's foodie is looking for more than just a tasty meal, they are health-conscious and want proteins that are nutritious.

Besides being concerned about the nutritional benefits of their food choices, they want to know where the protein is being sourced. Menu items that have been hyper-locally sourced have become particularly popular.

Consumers, especially millennials, are asking about their food before they eat it. They are acutely aware of the impact we now have on our environment, which is causing the sustain movement to build momentum.

Currently, the millennial generation has the greatest buying power in the market. There are more millennials working and earning a living than any other age group. According to data from Kantar Futures, 49 percent of foodies are millennials.

This group is driving the food trends and what do millennials want?

More seafood.

According to our Foodable Labs data, social mentions by brand advocates on seafood menu items are up by 18.4 percent since last July. The overall seafood Sentiment is up 2.4 points from the same time last year.

We have tracked 318,630 total seafood conversations by brand advocates on social over the past year.

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