KFC chicken chain is officially working on the first vegetarian fried chicken to ever hit a big-name QSR. The faux meat’s first destination will be the United Kingdom, where smaller places like Temple of Seitan are famous for their own versions of plant-based fried chicken.
Over the next 7 years, KFC UK hopes to cut their calories per serving by 20%. They will also introduce multiple meals that are under 600 calories by 2020.
One of the ways they’re looking to do that is with this veggie alternative, which will utilize the same secret blend of 11 spices that all of Colonel Sanders’s chicken is seasoned with. The vegetarian fried chicken is meant to be a healthier substitute to their standard fare. There are not many details on what will go into it however.
The McDonald’s McVegan burger was trialed at select locations in Finland from October -November. In fact, the product was so successful it was officially rolled out to other regions just a month after trial phase. With consumers seeing McDonald’s upping their plant-based game and their expectations of other fast food brands raised, it was only a matter of time before another big name stepped up too. The soy patty burger is currently only available at select locations in Finland, and the success of the trial will reportedly determine whether the dish will be offered in other regions.
Restaurants are gradually adopting a new technology that lets you pay directly at your table so your card never leaves your hand.
Go to a restaurant in Europe or Asia and chances are they’ll settle your tab table side. A waiter will walk up with a mobile machine that lets them dip your card and take your payment instantly. Here in the US, you rarely see this sort of technology in action.
A restaurant in Downtown Los Angeles called 71Above. It’s a restaurnat high in the sky above the city with fancy food and even fancier views.
They’re using a new system for guests that allow them to pay right at their table. It’s called the RAIL system by a company called TableSafe. It’s basically the digital equivalent of the check folio you would get with a paper receipt inside. Except this one hides a tiny screen that lets you see your bill, split up the bill among friends and pay with multiple cards – you can even swipe or dip your card so it never leaves your sight.
TableSafe RAIL system
Chili’s a chain restaurant have a system from a company called Ziosk. It offers some of the same functions and even allows you to order drinks and dessert from your table. The only downside to their system is that it includes a bunch of tablet games aimed at kids that they of course want to play – sticking Mom and Dad with a dollar or two charge on their bill for the privilege.
Begining November 2, Uber will give users the option to get the card right in its app and will populate all of the information they have on file for their customers into the application. You also can apply for the card online.
After a few minutes, an applicant can get a verdict yes or no. The card is automatically available for use for Uber rides and UberEats purchases and a physical card will show up in the mail within a week or so.
Fresh, natural and simple are the culinary words of the day. As consumers are taking a greater interest in ingredient lists of packaged food – the shorter the better, the more pronounceable the better – chefs and restaurateurs also look for minimally processed ingredients for their menus.
Quinoa is ubiquitous these days, but it’s starting to cool off as a hot trend. Its cousins in the ancient grain family are picking up that heat, though. Amaranth, spelt, farro and sorghum may be coming soon to a grain bowl near you.
- Vegetarian and vegan cuisines
After a few years on the rise among hot menu trends fueled by an increased focus on health and nutrition, vegan and vegetarian cuisines are becoming less trendy. They are not going anywhere, though, as they are gaining momentum as permanent features on restaurant menus. Simultaneously, veggie-centric cuisine continues to heat up, indicating that plant-focused diets are increasingly embraced by both chefs and consumers.
- Underused meats are on the outs
Meat cuts like chicken feet, pig ears, tongue and oxtail had their moment in the sun as far as being trendy, but the skies are now partly cloudy. And speaking of underused proteins, insects continue to hold the number-one spot on the yesterday’s news list in the What’s Hot in 2017 report.