‘Big data’ offers opportunities to food companies

Data analysis is not a new concept. Companies such as Nielsen and Information Resources, Inc. are built on a foundation of gathering large swaths of information, analyzing it and developing insights subscribing companies may use to improve performance. What is new is how cost-effective it has become for individual companies to gather their own data, conduct analysis and develop proprietary insights that may drive many aspects of a business, whether it is product development, operations, marketing or customer service. The challenge facing most companies is developing the internal competencies to analyze the data in an effective manner and develop actionable insights across an entire organization…[MeatPoultry.com]

Retail / CPG News:

Bacon Dog among 5 new hot dogs from Kraft

Kraft has unveiled several new hot dog flavors, including a “Bacon Dog,” made with hardwood-smoked Oscar Mayer bacon.  The products will be widely available by June.

“We know Americans love bacon, and we know they love hot dogs, so it seemed like the perfect time for us to introduce our first hot dog made with bacon,” Jared Baker, director of Oscar Mayer hot dogs, said in a statement Monday…[Chicago Tribune]

Aldi launches ‘gourmet’ private label brand

Aldi is introducing the Specially Selected brand, which will feature a range of specialty products including German coffees, gourmet pastas and cheeses.  The retailer is positioning the new line as a premium concept. Aldi first launched the Specially Selected line in Europe, and products included in the U.S. launch are Havarti, blue, feta and goat cheeses; roasted coffee; a vinaigrette dressing; and a line of Pizzelle cookies…[Food Business News]

Foodservice / Restaurant News:

Taco Bell Waffle Taco Spotted in Southern California

You can only imagine my joy when I learned that a Taco Bell in Southern California was testing a Waffle Taco.

Novelty is key here — Orange County’s foodie scene has been gravitating to the idea of utilizing waffles as a vessel for sandwiches for some time now. Over the past couple years, new restaurants like Bruxie and The Iron Press have been pushing gourmet waffle sandwiches to the locals — panini sandwiches with waffles as the bread…[Huff Post Food]

Restaurants use innovative side dishes to boost checks

Side dishes, the supporting cast of restaurant menus, often in the shadow of center-of-the-plate stars, are increasingly finding their way into the spotlight. Traditional vegetable and potato sides, while still common, are now being dressed up with innovative flavors or joined by dishes with complex preparations or sophisticated ingredients once reserved for main dishes. And with some premium sides priced at more than $8, operators said they are an effective way to get guests to …[Nation Restaurant News]

Burger King reveals summer menu

Burger King revealed its summer menu Wednesday, which includes its BK Rib Sandwich, sweet potato fries, frozen lemonade and Oreo-flavored desserts.  The limited-time items are inspired by regional barbecue flavors and will be available at participating locations starting May 21, Burger King said in a statement…[Nation Restaurant News]

So Much Flavor in Every Bite of Chili’s Freshly-Baked Flatbreads

First came pizzas, now Chili’s® Grill & Bar is embarking upon a new addition to the menu – flatbreads. Available in participating restaurants nationwide, Chili’s is enticing guests’ taste buds with three flavors inspired by the Southwest.

In true Chili’s style, the Margherita, Chipotle Chicken and California Grilled Chicken Flatbreads are thin and crispy, yet pack enough flavor to satisfy every craving…[Restaurant News]

Outback to debut steak flights

Outback Steakhouse said it will introduce steak flights and dessert flights to its menu for a limited time, starting May 22.  The casual-dining chain aims to encourage customers to explore flavors they wouldn’t normally order, while still giving them the steak they’re familiar with, said Desmond Edwards, vice president of marketing services at Bloomin’ Brands Inc., Outback’s Tampa, Fla.-based parent company…[Nation Restaurant News]

Dan Reed – Senior Software Engineer

Grant Craig – Senior Front-End Engineer

Eric Cooper – Chief Technology Officer and Co-Founder

We have a pretty awesome team and we are always looking to add more, so if working with our “Genius” Technology team is appealing to you then connect with us at http://getfoodgenius.com/careers

Venture capital flowing into food tech. Venture capitalists poured $350 million into food tech companies last year, an increase of 7.6 percent over 2011, according to research firm CB Insights. Not only that, but the number of deals increased by 37 percent, including robust activity in international markets…[Inc. Magazine]

It has also been a few weeks since we highlighted Retail/CPG food innovation, so we wanted to take the time to point some from last week.

Sara Lee adds desserts

Sara Lee Desserts, a business unit of Hillshire Brands Co., is launching cookies and cream cheesecake and dual-serving fruit pies…[Food Business News]

Kale crops up in more products

Hailed as a nutrient-rich powerhouse, kale is cropping up in more products, according to data from Innova Market Insights. Manufacturers are tossing the salad green into anything from soft drinks to snacks. The number of packaged food and drinks featuring kale has risen in recent years, with 60% of global product launches in 2012 coming from the United States…[Food Business News]

Kale Data from Food Genius Reports:

• The most common way to prepare vegetables currently is to saute (38% of menus) or roast (36% of menus) them.

• Kale can only be found on 1% of restaurant menus, and 50% of all kale mentions come from NY, CA, and IL.

Hellmann’s introduces whipped tangy dressing

Unilever U.S., Inc. is debuting Hellmann’s Real Whipped Tangy Dressing…[Food Business News]

Other major food news stories include:

McDonald’s to cut Angus burger from US menu

McDonald’s Corp said on Thursday it is cutting the one-third pound Angus burgers from its restaurants in the United States as beef prices here hit a 10-year high.

The company first announced in March it was considering the removal of its “premium” Angus burgers to make room for other food options…[Chicago Tribune]

Angus burger Data from Food Genius Reports:

• Angus Burger found on 6% of the menus we currently track, and is most often paired with cheddar cheese. 

Low-carb, low-fat foods more popular during warm months

As summer approaches, restaurants that offer light, fresh menu items see orders spike as temperature rise, according to the latest data from GrubHub.

The Chicago-based online ordering service cross-referenced two years of GrubHub order data with National Climatic Data Center statistics to compare order volume in “hot” and “cold” weather, which was defined on a city-by-city basis and based on temperature approximately one standard deviation higher or lower than the year-round average. National trends were based on an analysis of combined orders placed in Chicago; New York City; Washington, D.C.; Los Angeles; San Francisco; Boston and Philadelphia over a two-year period…[Nation Restaurant News]

A great example of new “lighter options”…Cheddar’s Launches New Spring Menu Including Lighter Side Options Under 575 Calories

Cheddar’s Casual Cafe officially launches its new spring menu that adds two salads, two burgers, three sides and two desserts, as well as a new Lighter Side menu featuring five handcrafted entrees under 575 calories each…[QSR Magazine]

With all the hype around KFC boneless wings these days, Restaurant Hospitality reports that chicken wings, specifically boneless will see a big boom.

Operators who menu chicken wings had to deal with volatile market conditions in early 2013.  Wholesale prices rose significantly and there were rumors that a supply shortage was on tap. Yet a look back at first quarter point-of -sale (POS) data finds that it turned out to be a decent period for chicken wing sales, particularly for boneless versions, and margins for many operators were terrific…[Restaurant Hospitality]

There are 5 key conclusions and recommendations out of the report that should be important to all CPG and Food Service organizations:

1. Few CPG firms have the required analytical foundation in place.
2. Rapid-fire pace of innovation requires data and analytics competency.
3. Linear change to exponential disruption – Companies need to convert data into insights quickly.
4. Business context required – Impactful change takes integrated and cross-functional business planning and execution.
5. There is cultural shift – the characteristics and traits of the new industry “winners” are evolving.

You can see some of the key highlights and executive findings by here. GMA members may access the research online here. (http://www.gmaonline.org/)

Denny’s 1Q sales drop – Company looks to limited-time offers, value to drive sales after first decrease in nearly two years 

Denny’s Corp. is looking to successful limited-time offers balanced with everyday value to drive sales, company officials said after reporting a systemwide sales decrease in the first quarter.  Systemwide same-store sales dropped 0.7 percent, the first quarter in nearly two years in which Denny’s same-store sales decreased, chief executive and president John Miller said…[Nation Restaurant News]

Bloomin’ Brands: Lunch rollout boosts 1Q sales

In what was a tough quarter for the restaurant industry, Bloomin’ Brands reported on Wednesday an overall same-store sales increase of 1.6 percent and a traffic increase of 2.2 percent at domestic company-owned locations during the first quarter.

Chief executive Elizabeth Smith said the performance is attributable to strategic planning at the company’s brands: Outback Steakhouse, Bonefish Grill, Carrabba’s Italian Grill, Fleming’s Prime Steakhouse and Wine Bar, and Roy’s…[Nation Restaurant News]

Captain D’s Builds Upon Record-Breaking Year: Same-store Sales Growth in 2013 Hits 20 Consecutive Months

Captain D’s, the 520-unit fast casual seafood chain, continues where it left off in 2012 and posted another quarter of positive same store sales increases, marking 6 quarters and 20 consecutive months of strong increases. In 2012, the brand enjoyed a record-breaking year with same-store sales increases of 8.3%. At the end of quarter one, Captain D’s continued that positive trend posting a 1.6 percent same-store sales growth for the system. Combined same-store sales grew by 9.7% on a two year basis, marking a new high for Q1 revenue. Promotional messaging during this time featured D’s new Hand-Breaded Fish Tenders as their newest 4.99 Full Meal Deal…[Restaurant News]

Texas Roadhouse 1Q profit rises 39%

Texas Roadhouse Inc. reported gains in revenue, same-store sales and net income during the first quarter, despite commodity cost pressures contracting restaurant margins 1.7 percent.  During the March 26-ended quarter, the Louisville, Ky.-based company’s net income soared 39 percent to $26.2 million, or 37 cents per share, compared with $18.9 million, or 27 cents per share, a year earlier…[Nation Restaurant News]

Carl’s Jr., Hardee’s named ‘most improved’ restaurant chains

Sister chains Carl’s Jr. and Hardee’s have both been recognized with ‘most improved’ honors from two consumer research firms.  Sandelman & Associates awarded Carl’s Jr. its newly released Quick-Track Awards of Excellence as “Most Improved Burger Chain” for 2012. Also, competing against all chain restaurants, Technomic Inc. acknowledged Hardee’s in its “Chains to Watch” report as the “Most Improved Chain” for 2012…[QSR Web]

New menu item news:

Arby’s Channels the Spirit of Hawaii For LTO Sandwich Duo

Arby’s announced a new twist to the classic Roast Beef sandwich. For a limited time only, Arby’s is partnering with the iconic King’s Hawaiian brand to introduce two new sandwiches to its menu: Arby’s King’s Hawaiian Roast Beef sandwich & Arby’s King’s Hawaiian Roast Beef & Swiss sandwich…[QSR Magazine]

Wendy’s is Serious about Salads

May is National Salad Month and no other quick service chain has more reason to celebrate salads than Wendy’s®.  Wendy’s sold well over 100 million salads in the US last year, in entree, half-size and side salads. Wendy’s was also named “Best Salads” in Zagat’s® 2012 Annual Fast-Food survey, beating out Panera®, Chipotle®, and Subway® among others….Beginning May 30^th, Wendy’s will bring back its ever-popular Berry Almond Chicken Salad, in both entree and half-size, just in time for the peak strawberry growing season…[Restaurant News]

Taco Bell may roll out $1 Cravings menu nationwide

Taco Bell is moving closer to a possible national launch of a new $1 Cravings menu that would redefine value offerings at lower prices, company officials said Thursday.  The chain began testing the new value offerings earlier this year and has evolved the menu to include more variety and craveable items, officials said…[Nation Restaurant News]

In the 18^th century, the eponymous 4th Earl of Sandwich, John Montagu, was sitting around the castle playing cards with his buddies when he felt a rumbling in his tummy. He wanted to eat but he didn’t want to stop playing cards, so he ordered his servant to bring him “cold bits of meat tucked in between two pieces of bread.” That way he could satisfy his hunger while keeping his hands clean enough to play cards.

Since this new invention had no name, the story goes, that others would order “the same as Sandwich.” And it wasn’t long before this sensible idea spread far and wide. However, it had already started to pop up in various forms across the globe long before the Earl of Sandwich gave it a name. But, sandwiches didn’t really gain widespread popularity until they were recognized as a solution to feed the average working class citizen while they were away from home during the Industrial Revolution.

Anatomy of a Sandwich

In the nearly 300 years since John Montagu’s alleged epiphany the sandwich has seen many variations globally (and even regionally in the United States) and it goes beyond your typical turkey on whole wheat.

Culturally Significant US Sandwiches Via Good.IS – Click to Enlarge

Would you Like Some Bread with Your Meat?

Jibarito from Flickr user rosidae

Most changes that have evolved within the sandwich happened between the two slices of bread. For example, in Finland there is a sandwich called the porilainen which consists a hamburger shaped sausage with lettuce onion tomato and pickle. In Spain there are bocadillos, which commonly are found in tapas bars with simple ingredients like jamon serrano, manchego cheese, or Spanish omelets.

Meat has always been a mainstay, but for the enterprising entrepreneur this may present a unique point of differentiation. If sandwiches make it easier to eat meat then why couldn’t they make it easier to eat salads for the same reason? Burger King has done a good job with this offering their salads as a wrap. There are also some more extreme methods for delivering different foods via sandwich like the English Chip Buttie or Belgian Mitraillette, both of which are potato fries between bread and topped with various sauces like ketchup, garlic, or béarnaise.

The Belgian Mitraillette via Flickr user Daniele Pesaresi

Traditional or Open-Faced

No matter the idea, you can always be assured that someone will push it to the edge of absurdity, then mark it as a special on their menu. The open face sandwich may have started as a way to use that lonely heel of bread, however, some sandwiches have gone to such extremes (ie. they can’t be eaten in the traditional manner) that they seem like more of an excuse to add starch to an otherwise ample meal. Regional American favorites like the Horseshoe and the Hot Brown are prime examples. There are some great global examples as well like the Danish Smørrebrød, which is usually a rye bread decoratively topped with cured meats, vegetables, pickles, spreads, and cheeses. There are also specialties that aren’t open-faced per se, but still a mess. The Portuguese francesinha is an adaptation of the French croque monsieur filled with linguica sausage and covered with a hot tomato beer sauce.

Smørrebrød via Flickr user cyclonebill

Francesinha with bread, sausage, steak, cheese, egg via Flickr user fortes

You can Take the Banh Mi out of Vietnam but…

Muffaletta Sandwich via Flickr user jasonlam

Tou Lee of Chicago’s Banh Mi & Co. told me that it’s “freshness” that makes a banh mi a banh mi. The zesty flavors offered by their traditional pickled garnish of cucumbers, carrots, jalapenos and cilantro are what set it apart from other sandwiches. Never mind the grilled beef and soft buns. It’s all about the condiments.

A BBQ Pork Banh Mi served With Cucumber, Pickles Carrots And Dikon, Cilantro, Jalapeño And Mayo On A Fresh Baked Baguette from Foodspotting user Euphenia

What Makes a Good Sandwich?

It should go without saying that the perfect sandwich needs to be made with the best tasting ingredients. The sandwich’s layers needs to be composed in a well-balanced manner. The bread shouldn’t overwhelm the sandwich and the condiments need to be added in just the right way so the sandwich doesn’t become soggy. But as far as what types of foods get slipped between those pillowy loaves, your imagination is as good as mine. Sandwiches are platforms for experimentation. Be bold. Make something new. Maybe someday people will say “I’m craving a _________ (insert name here).”

Todd Jones is a guest contributor for Food Genius. He is a Micro-farmer turned tech-entrepreneur. Student of food systems, all things edible and Sole Proprietor of  Every Last Morsel.

Venture Capitalists Are Making Bigger Bets on Food Start-Ups

What if the next big thing in tech does not arrive on your smartphone or in the cloud? What if it lands on your plate?  That idea is enticing a wide group of venture capitalists in Silicon Valley into making big bets on food…[NY Times]

We also saw menu innovation this past week including at Friday’s, Chick-fil-A, Ell Pollo Loco, McDonald’s, and an announcement for future changes at Burger King with new menu & marketing messages.

Menu Tracker: New items from Chick-fil-A, Jack in the Box

Sr. Food Editor at Nation Restaurant News, Bret Thron, walks through recent menu changes at: Chick-fil-A, Jack in the Box, Bojangles’, Blimpie, Rock Bottom Restaurant & Brewery, The Habit Burger Grill, South Philly Steaks & Fries, and Lazy Dog Restaurant & Bar…[Nation Restaurant News]

TGI Fridays Unveils New Taste & Share Menu

Today, Fridays is introducing its new Taste & Share menu featuring seven perfectly-sized, lower-priced selections that are great for splitting with friends and trying a bit of everything….The flavors on the Taste & Share menu are bold and better than ever, complimented by hand preparation, vine-fresh ingredients including avocado, basil and jalapeno as well as craveable sauces like sriracha aioli, wasabi ranch and craft-beer cheese. From the tangy Thai Pork Tacos and zesty Ahi Tuna Crisps, to the crispy Bacon Mac & Cheese Bites and savory Corned Beef & Swiss Sliders, guests are sure to find great new flavors to crave…[Restaurant News]

At Chick-fil-A, Old Salads Just Don’t Cut It

“Salads are a product where people expect change,” says David Farmer, Chick-fil-A’s vice president of strategy development. “They expect new flavors and interesting combinations, so we just felt like we were at a place where it was time to update all of our salads…[QSR Magazine]

El Pollo Loco Brings on the Baja with Trio of Shrimp Entrees

El Pollo Loco, the nation’s fire-grilled chicken chain, announced the introduction of three new Baja Shrimp entrees.  Featured in the Grande Taco, Tostada Salad, and Stuffed Quesadilla, the Baja Shrimp offering will be available at El Pollo Loco restaurants for a limited time…[QSR Magazine]

McDonald’s Adds New Egg White Delight McMuffin, Expanding Wholesome Breakfast Choices

McDonald’s is introducing the new Egg White Delight McMuffin, and the option of freshly grilled egg whites with white cheddar on any egg and cheese breakfast sandwich, in restaurants nationwide this week. At 250 calories, the new breakfast sandwich is prepared fresh on the grill with 100% egg whites, extra lean Canadian bacon and white cheddar* served on a new muffin made with eight grams of whole grain. The new Egg White Delight McMuffin follows the March launch of the Premium McWrap — both menu introductions are part of McDonald’s ongoing efforts to evolve its menu with more great-tasting, relevant food choices…[Restaurant News]

Burger King tweaks menu, message after 1Q sales decline

Same-store sales at Burger King Worldwide Inc. declined during the majority of the first quarter, but a recalibrated marketing program with new “balanced” menu offerings helped sales accelerate in March, executives said during an earnings call Friday with analysts…[Nation Restaurant News]

Additional Stories we noticed in the news include:

Panera’s Bill Moreton to step down from co-CEO role

Panera Bread Co. said Tuesday Ron Shaich will again become sole chief executive of the bakery-café chain when Bill Moreton, currently co-CEO and president, transitions to the role of executive vice chairman on Aug. 1…[Nation Restaurant News]

A selection of popular Indian beers from Flickr user Edsel L

Asian American communities have emerged as the fastest growing ethnic communities in the last decade, according to the US Census Bureau. Asian population increased more than four times faster than the total US population, growing by 43% from 10.2 million to 14.7 million with Indian Americans being the third largest Asian American community with 3.2 million people. This is just behind Chinese and Filipino Americans at 3.8 and 3.4 million respectively.

In terms of restaurants, there are about 8,000 Indian restaurants in the USA with CA and NY having the most.

Relative Distribution of Indian Restaurants

Type and Price Range Distribution of Indian Restaurants

There are hundreds of different cuisines, and thousands of different dishes, that hail from India, but in the US there is a very clear set of items that are available at most Indian restaurants.   Nearly every Indian restaurant has a curry, but there are many other dishes available as well. 

The top 5 dishes mentioned at Indian restaurants

The top 5 preparations used at Indian restaurants

The second most common dish is the Samosa, fried flaky pastry dough that is filled with a spiced potato filling and served with spicy green chile sauce and sweet tamarind chutney. Interestingly, with samosas being found on almost every Indian menu in the U.S., they are found on less than 1% of non-Indian menus.

Samosas photo from Flickr user Kirti Poddar

Personally, if I was thinking about creating a new menu item that was Indian inspired I would think about taking the samosa into new cuisines. What is there not to love about them? They can be snack sized, they are fried, they have exciting spices and flavors,  and they are typically vegetarian.  What if it was flaky pastry wrapped, mashed sweet potato bites with a spicy BBQ and sweet apple dipping sauce? Or what about an Asian twist, filling a Samosa with rice noodles, basil, and lime, then served with sriracha and sweet peanut sauce?

% of unique menus that have specified dish on American Menus

However, the data would suggest that there is a better avenue for bringing Indian cuisine into American restaurants. The KebobInteresting Fact: Food Genius has identified over 20 different ways to menu kebabs on menus. Kabab, kabob, kebob, kebap, kebhav, kibob and kibab, just to name a few examples.. Skewered pieces of seasoned meat served hot off the fire originating in the Middle East. Out of all of the Indian dishes that occur on Indian menus, the kebob is the only one that shows significant penetration on American menus, being found on 6% of American menus. Not only that, but they are a great parallel to the almost 56% of American restaurants that offer barbecued items. They are an easy to make protein, with a convenient delivery, that can be used in a variety of applications like being served on a salad, on a sandwich, or with a side of vegetables and rice.   They also lend themselves to a variety of flavors like Indian, Greek, and Middle Eastern.

A Succulent Tikka Kabab photo by Flickr user Kirti Poddar

Thinking about adding something unique to your menu? Consider combining Indian flair of tikka or tandoori to an American staple like BBQ and take inspiration from items popular on Indian menus in the US, like the Kebab.

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Benjamin Stanley is co-founder and VP of Product for Food Genius. He has a degree in culinary arts and a background in foodservice & food product development from various food and food ingredient manufacturers.

1. #BurgerWeek– Last week was #BurgerWeek for Eater.com.  Eater featured lots of burger news including the anatomy of The Craigie on Main Burger,  The Original Umami Burger, and The Le Pigeon Burger.  To check out all the articles from Eater.com please click on this link.
2. #NRNSocialChat– Last week, we participated and followed #NRNSocialChat on Twitter last Wednesday at Noon ET.  Mark Brandau from @NRNOnline led the Twitter Chat and it featured: Rick Wion (@RDubLife), director of social media for McDonald’s Corp.; Caroline Masullo (@CMM2B), director of digital and social marketing for Pizza Hut; and Liz Bazner, social and digital communications specialist for A&W Restaurants, and her Twitter alter ego, Rooty the A&W Bear (@awrestaurants).  – We really enjoyed this chat and hope NRN holds more of these!!!
3. Bret Thorn @FoodGenius Interview– We interacted with Nation Restaurant News last Monday by interviewing Bret Thorn (Sr. Food Editor). Bret had a lot of great input for us and we appreciated hearing his thoughts on some of his favorite subjects – the origin of food, locally grown food, and Asian Cuisine. Check out the interview here.

In addition to to the Social Media stories last week, we want to share with you the following articles:

Chipotle to extend tofu test

Chipotle Mexican Grill Inc. has expanded the test of a new tofu-based vegetarian protein called Sofritas to the menu at all 96 of its restaurants in northern California, the company said this week…[Nation Restaurant News]

Quiznos’ LTO features new jalapeno cheddar baguette

Quiznos has introduced a new sub — the chicken fajita — for a limited time only. With the launch, Quiznos attempts to translate fajitas from their traditional format into a sub sandwich.  It features an oven-roasted all-white meat chicken breast, sliced tri-color bell peppers, cheddar cheese and a new Fajita Lime sauce. The sub is served on the brand’s new toasted jalapeno cheddar baguette…[QSR Web]

Chick-fil-A tosses its old salad menu

Beginning April 29, Chick-fil-A will seriously play the health card, by junking all of its current salads and replacing them with an entirely new salad lineup focused on fresh ingredients. It will roll out healthier wraps. It will post calorie counts on new menu boards. And in a first for a national fast-food chain, it will open up all of its 1,700 restaurants to instant back-of-the-house tours by curious customers — and give folks a freebie ice cream cone or cookie at the end of the tour…[USA Today]

Del Monte Launches ‘Find Your Inner Chef’ Contest

Del Monte Fresh Produce N.A., Inc. has launched its first-ever “Find Your Inner Chef” contest, which encourages consumers to submit their own favorite recipe using Del Monte fresh fruits and vegetables. Participants will have a chance to win the “Del Monte Fresh Chef” title as well as a retreat for two at a renowned culinary institute…[Progressive Grocer]

The 29 Best Comfort Foods On The Planet

1. Macaroni and cheese from a box.

2. Frozen lasagna.

3. Grilled cheese and Campbell’s tomato soup.

4. Mashed potatoes.

5. Spaghetti and meatballs.

….[Buzz Feed Foods]