McDonald's Move to Only Serve Cage-Free Eggs Makes Major Impact

The quick-serve giant McDonald's set a goal to serve only cage-free eggs by 2025. As the company gradually start to change its egg supply, this has made a significant impact on the farming industry and on the prices of cage-free eggs.

"The expected surge in demand has sparked barn upgrades across the country over the last several years, with producers building facilities that give hens a bit more space. This increase in supply is reducing cage-free eggs’ market premium over regular eggs," writes "Bloomberg.

Back in February, the cost of a dozen cage-free eggs was about 81 cents more than regular eggs. In 2017, cage-free eggs were double the cost of regular eggs at some retailers.

But due to McDonald's recent pledge, which has influenced other restaurants to follow-suit, the price of cage-free eggs have started to decrease as more suppliers are ramping up production to fulfill the demand.

The fast-food giant buys about 2 billion eggs a year in the U.S., which amounts to almost 2 percent of the country's annual production.

“The supply-and-demand equation will change such that pricing will go down,” said Marion Gross, head of supply chain at McDonald’s in the U.S. “More people will be able to afford cage-free eggs.”

McDonald's made the pledge to go cage-free at its 16,000 restaurants in the U.S. and Canada back in 2015 and so far, 30 percent of stores in Canada serve these eggs.

As mentioned before, McDonald's isn't the only company implementing this change.

"Walmart Inc. and General Mills Inc., are moving in the same direction as McDonald’s. Kraft Heinz Co. says 60 percent of its supply is cage-free or free-range globally, while General Mills reached 40 percent last year," writes "Bloomberg."

Burger King previously set the goal of being cage-free by 2017 but wasn't able to achieve it. The fast-food chain is now also aiming for 2025.

This is one of the many ways QSR brands are trying to compete with the fast casual segment. Last year, McDonald's launched a new Dollar menu too. Watch the On-Foodable Weekly below to learn more.

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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How are These Restaurants Using Digital to Increase Revenue 

How are These Restaurants Using Digital to Increase Revenue 

As we see more and more former icon brands like Chili's and Applebee's struggle in today's market, restaurant marketers on looking for ways to stay ahead of the competition. The last thing a brand wants to do is become stale. 

Most of these struggling brands have finally jumped on the online ordering bandwagon, but this was done more so as a reactionary response. Consumers have started to expect that restaurants have online ordering and/or offer delivery. 

But catering to the on-to-the-go consumer with digital services is apparently paying off, according to "Nasdaq."

"Mobile ordering in particular is fast becoming a crucial part of many restaurants' plans, given what it can bring in enhanced sales. This is because when using a phone to order their food, customers, on average, tend to spend more and visit more often. Going forward, mobile ordering will form the crux of customer's experience, rather than just being a point of differentiation," writes "Nasdaq."

"Notably, pizza giants Domino's and Papa John's International Inc. (PZZA) have been the industry bellwethers in the digital ordering space. Domino's continues adding to its digital capabilities with the launch of various ordering apps and platforms. The extended ways to order a pizza has thus kept this company in the forefront of digital ordering and customer convenience."

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The Main Dish: Lifestyle Brand Tips, Irresistible Spirit and Food Pairings, and Other Highlights

In the age of information overload, refinement is key. That was the thought behind The Main Dish — a quick compilation of the most bookmark-worthy links from the Foodable WebTV Network. Aside from our usual daily content, every Sunday, The Main Dish will serve a fresh batch of handpicked pieces of the most appetizing lists & literature that you may have missed.

Meet the Innovator Behind the Next Big Lifestyle Brand

On this episode of The Barron Report, Paul chats with CEO Justin Rosenberg about how he has created a brand that is more than just a place to eat. With the incorporation of an athletic club and virtual reality employee training, honeygrow creates authentic connections with both its customers and its employees.

Restaurant Reality TV Shows: The Good, The Bad and The Ugly

There they are on TV, ready to fight the forces of evil and save the next restaurant. Millions tune in to these kind of shows because we root for the underdog. We want to see them come back from the edge of desperation. We love to hold on to hope. The problems start to arise when that hope becomes the vision that many restaurants look to. Hope is not a strategy to run a business.

The Secret Ingredient That Rochester's Rich Brewing Scene Relies on

On this episode of Beer Artisan, we visit the Rochester, New York brewing scene. Rochester has been brewing beer since the early 1800’s. The first brewery in Rochester settled on the east bank of the Genesee River after a spring of pure water on Central Avenue was discovered. Although that brewery no longer exists, the oldest running brewery in the state, Genesee Brewery, still brews on that same river. 

Irresistible Food and Spirit Pairings Your Guests are Sure to Love This Summer

The ability to satiate the thirsty masses looking for intriguing cocktails that are perfectly paired with food offerings is a win for both the restaurant and the guest. The great part is that the menu can be tweaked to fit the beverage program or vice-versa. Need some recommendations? Let’s go over a few.

9 Ways to Maximize Restaurant Downtime

Unless you’re a part of a very small percentage of restaurants that are always busy with customers, there is going to be some downtime throughout the day and in between services. Each position within the operations should have very clear job expectations from day one, including what to work on each day during quiet moments. Operators need to also lead by example during these times and maximize each moment of opportunity.

From Seed to Rind, Watermelon Transcends Summer Menus

In this episode of Table 42, we meet Co-Founder of At Your Service Hospitality Group, Evan Rosenberg, and Executive Chef Brad Warner at their new restaurant Shay and Ivy in New York City. Chef Warner is experienced with progressive American fare that pulls influences from all over the world to create truly approachable global flavor dishes at Shay and Ivy, and his culinary creations showcased in this episode are no different. 

The Main Dish: the Leading POS System, Restaurant Design Tips, and Other Highlights

In the age of information overload, refinement is key. That was the thought behind The Main Dish — a quick compilation of the most bookmark-worthy links from the Foodable WebTV Network. Aside from our usual daily content, every Sunday, The Main Dish will serve a fresh batch of handpicked pieces of the most appetizing lists & literature that you may have missed.

Special Interests Matter: The Real Deal on Specialty Diets

Any good restaurant menu re-build or engineering analyzes product mix, high performers, good margin items, and dishes that need to go away, among other edits. Getting wise to special interest menuing is a logical next step. Simply hushing customers with special dietary demands is bad for business. Turn away from the dark side of dismissing exacting customers as finicky by embracing a proactive take on smart menuing.

Restaurant Design of Today: What's New, Tips, and More

Designing a restaurant is not a task to take lightly. Design is always evolving. Whether you’re a fine dining establishment or more fast-casual, there are constantly new tricks and tips to learn that will make for a more visually enjoyable experience. We did some research on the topic to help guide you in the right direction when needed. Here’s what we learned. 

Female CEOs in the Restaurant Business to Watch Out For

Some say it's still a man's world, but that doesn't mean there aren't some successful women out there kicking serious butt. With the rise of females in the restaurant business, we thought what better way to show some support than by highlighting a few of today's best-of-the-best. Here are five women CEOs that are rocking the restaurant industry..

Oracle’s POS System Could be a Game-Changer

On this episode of On Foodable Weekly, we take a closer look at one of the most innovative systems out there, the Oracle Simphony POS software. One of the solutions demoed is the Workstation 6. Equipped with an array of different ports for future connectivity and an especially durable design, this tablet is meant to last. Not to mention, it’s mobile, meaning it can be wall mounted, kiosk mounted, or moved to the kitchen, if needed.

9 of the Top 10 Most Loved Pizza Brands are Fast Casuals

The fast casual format certainly suits the pizza category. With today’s innovative kitchen equipment, pies can be cooked in minutes. Pizzas can be served quickly and are usually inexpensive. Not to mention, they are customizable. So it’s not surprising that the majority (9 to be exact) of the top 10 Most Loved pizza brands are in the fast casual segment. 

Top Casual Dining Brands on the Move

There are plenty of casual dining brands to choose from but only a select few that reach topnotch status. Wowing the customers of today can be a challenge for many establishments, including the fast casual eateries. However, there are several brands that get it right time and time again, satisfying their customers to the highest standards.