Vol. V, No. 5, June 2005
- Editor's Corner
- Favorite foods: why ice cream rates high
- Foundations Entertainment University: July 19-21
- National Restaurant Association Show draws 70,000+
- The perils of selection bias in LBE development
- Fast-feeders raise the bar on coffee
- Where have the teenage workers gone?
- Waterpark resorts rapidly expanding
- Seconds count when serving that cup of Joe
- Our company's unique structure
- Death, taxes and Chuck E. Cheese's, aka the House of Terror
- uWink Media Bistro - a Chuck E. Cheese's for adults
- Chuck E. Cheese's $30-million remodel
- Allergy-free cooking for kids
- Current projects
Fast-feeders raise the bar on coffee
The
quality and sophistication of restaurant offerings is growing at a rapid
pace. Fast-casual restaurants such as Panera Bread, Wolfgang
Puck Express and Einstein Bros. Café, as well as casual
restaurants, continue to elevate their offerings and raise the bar (the
coffee bar, that is). Therefore, fast food restaurants at the bottom rung
of the dining ladder are finding they must improve their offerings to
stay relevant to contemporary diners.
Recent evidence of fast-feeder coffee product upgrades includes the announcement that McDonald's has been testing a new premium roast coffee in some 535 restaurants throughout Michigan. They plan to further test the coffee in the Los Angeles market before a national launch later this year. McDonald's said consumer demand for a "richer, more flavorful cup of coffee" prompted the test. The coffee comes in three sizes and is priced from $1.09 to $2.34.
McDonald's isn't the only fast-feeder upgrading to a premium coffee. Last year Carl's Jr. tapped Channel Island Roasting Co. to provide its Arabic bean roast and hiked prices 20¢ a cup. And the king of fast-feeders' breakfast, Burger King, is testing its own premium blend under the name BK Joe.
The move by even the fast food restaurants up the ladder of food quality
doesn't bode well for location-based entertainment facilities that
continue to operate concession stands and snack bars with dated generic
offerings. Such facilities are sure to be perceived as having less and
less quality and relevance by guests as the restaurant industry leaves
these LBEs in the dust.
Vol. V, No. 5, June 2005
- Editor's Corner
- Favorite foods: why ice cream rates high
- Foundations Entertainment University: July 19-21
- National Restaurant Association Show draws 70,000+
- The perils of selection bias in LBE development
- Fast-feeders raise the bar on coffee
- Where have the teenage workers gone?
- Waterpark resorts rapidly expanding
- Seconds count when serving that cup of Joe
- Our company's unique structure
- Death, taxes and Chuck E. Cheese's, aka the House of Terror
- uWink Media Bistro - a Chuck E. Cheese's for adults
- Chuck E. Cheese's $30-million remodel
- Allergy-free cooking for kids
- Current projects
