Fast Food – BB Veggie http://bbveggie.com/ Fri, 11 Jun 2021 14:30:08 +0000 en-US hourly 1 https://wordpress.org/?v=5.7.2 https://bbveggie.com/wp-content/uploads/2021/05/cropped-icon-32x32.png Fast Food – BB Veggie http://bbveggie.com/ 32 32 This restaurant and arcade chain is trying to make a comeback https://bbveggie.com/this-restaurant-and-arcade-chain-is-trying-to-make-a-comeback/ https://bbveggie.com/this-restaurant-and-arcade-chain-is-trying-to-make-a-comeback/#respond Fri, 11 Jun 2021 14:05:12 +0000 https://bbveggie.com/this-restaurant-and-arcade-chain-is-trying-to-make-a-comeback/

Looks like we didn’t hear the last time from Dave & Buster. After a tumultuous pandemic year in which the chain narrowly escaped bankruptcy, the arcade-restaurant concept heralds a comeback. Its locations continue to reopen and when customers return they will find that there are several new things on the menu, both in terms of food and entertainment.

RELATED: This Iconic, Near-Extinct Fast Food Chain Plans A Comeback

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Last September, the channel announced that bankruptcy may be inevitable if the company does not come to an agreement with its lenders. Pandemic shutdowns have severely affected its bottom line, which makes sense since its revenue depends primarily on site traffic. Second quarter sales fell by 85% year on year and the chain had to lay off up to 1,300 employees in seven states. The prognosis was grim.

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dave busters outdoor
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Fast forward to 2021, and Dave & Buster’s has started to gain a foothold. Catering company reports that the Dallas-based company started the year with 107 locations reopened, representing 76% of its total footprint. In May, 138 locations were reopened, including its vital stores in New York City and California. The chain even managed to open a new site during the first quarter of the year.

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While regaining momentum, the chain is still not completely out of the woods. Their same-store sales were down 35% in the first quarter of the year compared to the same period in 2019. However, these numbers include reopened locations that were still operating under certain capacity restrictions. In their fully reopened locations, sales were slightly better, down 17% from 2019.

“We have a solid financial base and are ready to move forward at full speed into the summer,” CEO Biran Jenkins said in a statement. “We are encouraged by our momentum and are grateful for the hard work and commitment of all of our team members.”

dave busters food
Dave & Busters / Facebook

So what’s new at Dave & Buster’s? According to the channel’s latest press release, there are plenty of reasons to return to their premises this summer. The channel is adding seven new games that can’t be played anywhere else, including a life-size version of Hungry Hungry Hippos, Minecraft Dungeons Arcade, and Vader Immortal — Lightsaber Dojo VR.

The gourmet menu is also given a makeover with 23 new dishes created by the chef, such as Chimichurri bowls, garlic truffle parmesan fries and strawberry shortcake. In addition, guests will be able to taste four new summer-inspired drinks.

To learn more, check out the 108 most popular sodas ranked by toxicity.

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“Fast food is so easy to get” https://bbveggie.com/fast-food-is-so-easy-to-get/ https://bbveggie.com/fast-food-is-so-easy-to-get/#respond Thu, 10 Jun 2021 20:14:56 +0000 https://bbveggie.com/fast-food-is-so-easy-to-get/

Unlike many parents, Caroline Farrell, who lives in Sallins, County Kildare, has never had a problem feeding her children well, in part because she cooks all of her family’s meals from zero.

Nevertheless, the eating habits also reflect the personality of her children. “My daughter, who is eight, is actually a pretty picky eater. She made me realize that it’s probably not what you get at home, it’s just who you are, ”she said.

Farrell was speaking following a report on the eating habits of high school teens in the state, which found most ate too much salt, sugar and saturated fat and too few vegetables.

“I consider myself a healthy eater, any food I get at home is completely made from scratch. Obviously you’d have treats or whatever, ”says her 16-year-old son Conor.

“I have always eaten healthy since I was young. I’ve always had the opportunity to try new foods, ”he continues. However, there are other influences that his mother accepts.

When he’s out with friends, he says he’d be more likely to eat take-out, while “ideas or ads” found on social media also play their part.

Why do so many teens eat poorly? “There can be plenty of reasons. It could be family, it could just be the way they always ate. It could be stressful, especially for people doing the Leaving Cert, ”he told the Irish Times.

Popular takeaways

Meanwhile, Maebh Maguire and 15-year-old Laura Milhorn, strolling along the Grand Canal, both see themselves as “mostly” healthy eaters, although, again, take-out is popular when it comes to eating. ‘they are among friends.

“If I know some foods are bad, I will walk away from them,” Maguire says, although her friend adds, “Sometimes if we went out we ate bad foods, kind of negatively influenced. . “

Fast food is so easy to get,” agrees Maguire.

Ella Tobin and her friend Jenny Butler: They are trying to eat five servings of fruits and vegetables a day, helped by the recent emphasis on healthy eating in school.

However, the influence of friends on the eating habits of young people is not always negative. In fact, say teenage girls Ella Tobin and Jenny Butler, trying to be healthy actually became popular during the Covid lockdown.

They try to eat five servings of fruits and vegetables a day, helped by the recent emphasis on healthy eating in school, Butler says, while social media, such as TikTok, has positively influenced teens over the course of the year. last year, says her friend.

Siobhán Hannifan, mother of a seven-year-old and a 10-year-old, says it’s important not to lay the law too often with children, as they can often want what they are told to do not eat. “I try not to label food as ‘bad’,” she says.

Sweet tooth

Children have different eating habits. Her daughter has a bigger sweet tooth than her son, for example, while the presentation of food on the kitchen table can influence the way they think about food.

Louise Butler, mother of 3-year-old Rose, struggles at home to feed her daughter vegetables, but when she is at nursery with other children, her daughter empties a plate full of vegetables because of the ‘others do.

“It’s really, really difficult. When she was very young she ate very well and now I think everything has gone downhill. I don’t remember the exact time, but I guess it is normal for children.

“She’s like the typical three-year-old now in that her favorite things would be stereotypes like pizza, fish fingers, sausage, but I would have a hard time getting her to eat a vegetable.” I don’t care too much, however.

“Regardless of the nursery, kind of herd mentality, there she cleans her plate.” There are always all kinds of vegetables. All the kids sit together and they eat it, ”Butler told the Irish Times.

She tried replacing treats like jellies with fruit. Ideally, she would just take all the unhealthy foods off the menu, but the reality of raising a toddler doesn’t make that easy. “For me, the point is just to get her to eat,” she said.

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Bodies can treat fast food like dangerous infection, mouse experiment finds https://bbveggie.com/bodies-can-treat-fast-food-like-dangerous-infection-mouse-experiment-finds/ https://bbveggie.com/bodies-can-treat-fast-food-like-dangerous-infection-mouse-experiment-finds/#respond Thu, 10 Jun 2021 07:13:55 +0000 https://bbveggie.com/bodies-can-treat-fast-food-like-dangerous-infection-mouse-experiment-finds/

The immune system can respond to a fast food diet the same as a bacterial infection, according to a 2018 study in mice, raising new questions about the damaging effects of regular trips to burger and pizza chains for our health.

Mice fed for a month the equivalent of a “Western diet” high in saturated fat, sugar and salt, without fresh fruits, vegetables or fiber, have been shown to increase the number of immune cells in their blood, just as they would if they had been affected by a microbial infection.

What’s more, this aggressive state of alarm triggered by fast food could persist for the long haul, the international team of researchers said – this is based on recent research on how our immune systems can remember aspects of battles. past that they have led.

“The unhealthy diet caused an unexpected increase in the number of certain immune cells in the blood of mice, especially granulocytes and monocytes, ” said a member of the team, Anette Christ from the University of Bonn in Germany in 2018.

These white blood cells have directed scientists to certain genes activated by food in mice, genes containing progenitor cells – the types of cells responsible for building an army of immune cells.

This genetic breadcrumb trail is important because it is these progenitor cells that have already been shown to have a kind of memory in the face of biological attacks.

In other words, once the body begins to respond to a fast food diet, returning to a healthy diet may not be enough to completely reverse the changes, and this has implications for our overall health.

This is because when the mice resumed their usual grain diet after a month, the inflammation subsided, but the genetic reprogramming that made the mice more susceptible to future attack remained.

“It was only recently that it was discovered that the innate immune system has a form of memory”, said one of the researchers, Eicke Latz from the University of Bonn. “After an infection, the body’s defenses remain in a sort of alarm state, so that it can react more quickly to a new attack.”

It is normally an infection that produces such a response, but here it was the equivalent of a fast food diet for mice. It means inflammation – and the problems associated with it, like type II diabetes – could be more easily triggered in the future.

So far, we only have evidence of this in mice, although the animals are chosen for their genetic similarity to human beings.

If the same type of reaction occurs inside our bodies, it further proves the link between unhealthy eating and health issues such as type II diabetes, obesity and heart problems, the researchers say.

Scientists have also identified a “fast food sensor” inside immune cells, based on examinations of 120 mice. A signaling system called the NLRP3 inflammasome appears to be the one on the lookout for this type of diet change, although we don’t yet understand how it works.

It’s another warning sign that even as the rate of deadly infections and viruses declines, we are balancing these health improvements with poor diet and lack of exercise, researchers say.

“These results therefore have significant societal relevance”, said Latz. “The fundamentals of healthy eating need to become a much more important part of education than they are now.”

“Children have a choice of what they eat each day. We must allow them to make conscious decisions about their eating habits.”

The research was published in Cell.

A version of this article was first published in January 2018.

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Vegan breakfast sandwich options at chains near you https://bbveggie.com/vegan-breakfast-sandwich-options-at-chains-near-you/ https://bbveggie.com/vegan-breakfast-sandwich-options-at-chains-near-you/#respond Wed, 09 Jun 2021 15:38:01 +0000 https://bbveggie.com/vegan-breakfast-sandwich-options-at-chains-near-you/

Posted through Rebecca maness.

When you rush in the morning, breakfast is sometimes left out. That’s why it’s handy to have vegan options at fast food outlets and chain restaurants for the most important meal of the day, especially a hot and tasty option like a vegan sandwich for breakfast. The channels below have listened to customer demand and have introduced delicious and satisfying meatless, egg-free and dairy-free breakfast sandwiches.

Try vegan breakfast sandwiches at these popular restaurant chains:

Dunkin ‘

Following discussions with PETA, Dunkin ‘was one of the first chains to launch a breakfast sandwich with a delicious vegan Beyond Meat sausage patty. Order the Beyond Meat Breakfast Sandwich without Chicken Eggs or Cow’s Milk Cheese. Add a side of hash browns and an oat milk latte for a satisfying meal.

Globally Local

Canadian chain Globally Local offers nine different vegan breakfast sandwich options that are available throughout the day, including the Sausage Maple Crunch, which is stacked with a sausage patty, tofu ‘egg’ and potatoes. hash browns with vegan cheddar and maple syrup.

HipCityVeg

At this vegan chain, you’ll find three animal-free breakfast sandwiches: Breakfast Maple Crispy Chick’n, Wake and Bac’n, and Sunnyside Sausage, Egg and Cheese.

Peet’s Cafe

The plant-based Everything sandwich at Peet’s Coffee was launched after a PETA surge. It’s vegan with no modifications, with a plant-based egg, Beyond Meat breakfast sausage and a slice of Violife vegan cheddar cheese on a thin “everything” bagel.

Cafe Philz

Some Philz cafes serve a vegan breakfast sandwich, accompanied by a Beyond the breakfast sausage patty, vegan cheese and an animal-free egg.

Vegetable-powered fast food

This Southern California vegan fast food chain offers six varieties of vegan breakfast sandwiches, four of which can be served on an English muffin or vegan croissant. You can even substitute a vegan egg casserole for the omelet-style patty.

Starbucks

Some Starbucks stores are testing the Plant Based Lunch Sandwich, which includes an animal-free breakfast patty, plant-based eggs, and melted vegan cheddar on a toasted whole wheat English muffin. We are delighted that Starbucks is expanding this offering and is discontinuing its unfair supplement for vegan milks.


When you become vegetarian, you save the lives of nearly 200 animals a year. This includes cows, chickens, pigs, fish, and many other animals raised and killed for food. Learn more about the impact of going vegan:

Order a Free Vegan Starter Kit Today

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Why Charlie Hong Kong is the king of street food in Santa Cruz https://bbveggie.com/why-charlie-hong-kong-is-the-king-of-street-food-in-santa-cruz/ https://bbveggie.com/why-charlie-hong-kong-is-the-king-of-street-food-in-santa-cruz/#respond Tue, 08 Jun 2021 22:12:25 +0000 https://bbveggie.com/why-charlie-hong-kong-is-the-king-of-street-food-in-santa-cruz/

Charlie Hong Kong is a Midtown mainstay that offers a variety of Asian dishes centered on local organic produce and nutrient-dense foods. Open seven days a week from 11 a.m. to 10 p.m., the popular local spot has been owned by Carolyn Rudolph for 23 years. Her passion is to use food as medicine and to ensure that the whole community has access to healthy and affordable food. She spoke to GT recently on the cuisine they serve and the philosophy behind it.

What is Charlie Hong Kong?

CAROLYN RUDOLPH: This is a quick service restaurant, but not fast food as everything is made to order and fresh daily. We cut 500 pounds of organic produce every morning. We want our food to be accessible, with an Asian street food feel, and to be a welcoming place where our whole community can come to feed themselves and their families. Because our food is so plant-based, our relationship with our local farms is essential. This product is what defines us and Lakeside Organics, the farm we partner with, really focuses on soil quality and that’s what produces high nutrient density vegetables.

What are the best dishes?

Our Spicy Dan is absolutely our number one bestseller, without a doubt it’s one of our signature dishes and fundamentally defines our restaurant. It contains egg-free wheat noodles specially made for us, locally grown organic greens, and a peanut and coconut sauce. It’s cooked in a wok and is very creamy and nicely layered – the sauce really sticks to the noodles and covers the veg. It is very tasty and plentiful. The community really embraces the dish; it is extremely popular. We also sell a lot of our teriyaki chicken rice bowl. It’s served over jasmine rice and topped with pickled and pickled green onions, daikon, and carrots. People love to add our homemade hoisin and chili garlic sauces to it. We prepare food so people can spice it up by adding spices to suit the individual palette. We also make our own Vietnamese Chicken Noodle Soup. We charred whole ginger and onions and add spices to the simmered chicken bone broth. We use a thicker rice noodle, then garnish the dish with basil, green onion, lime, and jalapeño. It is very popular, especially during the cold season; people are really drawn to it when they’re not feeling well, and it’s very nourishing.

1141 Soquel Avenue, Santa Cruz, 831-426-5664; charliehongkong.com.

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Islanders get a little closer to the Bruins https://bbveggie.com/islanders-get-a-little-closer-to-the-bruins/ https://bbveggie.com/islanders-get-a-little-closer-to-the-bruins/#respond Tue, 08 Jun 2021 03:11:07 +0000 https://bbveggie.com/islanders-get-a-little-closer-to-the-bruins/

The Boston Garden was in turmoil tonight for Game 5 of the Stanley Cup Playoffs between the Bruins and the Islanders. A sea of ​​black and gold was in a frenzy of hockey fans before the puck was dropped. When Bruin winger David Pastrnak scored less than 90 seconds into the game, the roof nearly exploded. For most of the first period, it seemed like the Bruins were in full control.

However, towards the end of the first period, Islanders center Matt Barzal scored the first of New York’s 3 power play goals that night. Kyle Palmeri and Jordan Eberle had the other two PPGs but the goal was not the story of this series. The history of this series has been physical play. It hasn’t been a dirty show, but it’s an old time to check the dust.

The goalies were phenomenal. Bruins goaltender Tuuka Rask has been amazing. He was retired in the third period tonight after allowing the Islanders 3 power play goals. Tuuka will surely be between the pipes on Wednesday. In the other net, Islanders goaltender Semyon Varlomov, who has been excellent against the Bruins all year, was nothing short of spectacular for the angler, after watching teammate Illya Sorokin spending most of the ice time in front. the net in the first round of the Penguins series.

Andrew Gross, who covers the Islanders for Newsday, will join the Drive with Charlie and Dan on Tuesday afternoon, as they preview Game 6 at the Nassau Coliseum on Wednesday night. Can the Islanders continue to dream of “another Stanley Cup lifted in the barn”? We will see but the road is long. One thing’s for sure, Islanders head coach Barry Trotz doesn’t want his team playing Game 7 in Boston.

WATCH: 15 Discarded McDonald’s Menu Items

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Covid brings automation to the workplace, killing some jobs https://bbveggie.com/covid-brings-automation-to-the-workplace-killing-some-jobs/ https://bbveggie.com/covid-brings-automation-to-the-workplace-killing-some-jobs/#respond Mon, 07 Jun 2021 11:00:00 +0000 https://bbveggie.com/covid-brings-automation-to-the-workplace-killing-some-jobs/

Lee’s famous recipe Chicken, an Ohio fast food chain, hardly seems an obvious place for cutting-edge artificial intelligence. But the company’s drive-thru showcase technology that reveals how the Covid-19 pandemic is accelerating the advance of automation in some workplaces.

Unable to find enough workers, Chuck Cooper, CEO of Lee’s famous chicken recipe, has installed an automated voice system in many places to take orders. The system, developed by Intel and Hi Auto, a voice recognition company, never fails to sell customers fries or a drink, which Cooper says has boosted sales. In points of sale equipped with the voice system, it is no longer necessary for a person to take the controls at the drive-thru window. “He never calls for the sick either,” says Cooper.

Cooper says he believes improved unemployment controls have driven some potential workers away, but he says concerns about exposure to Covid and difficulties in obtaining child care due to the pandemic may also be factors. Still, he said, “There’s no way we’re going back.”

Other employers are also deploying automation for workers during the pandemic. Some restaurants and supermarkets say they can’t find enough new workers to open new locations. Many companies want to rehire workers as quickly as possible, but economists say the technology will stick around, replacing employees in some cases.

History suggests that “automation takes place more quickly during recessions and persists thereafter,” says Daron Acemoglu, economist at MIT. “This should be doubly true today.” Acemoglu says companies are embracing more automation partly because of understaffing, but also because it can help with new security measures and improve efficiency.

This is the case with many meat processors, who adopted the technology early in the pandemic to allow social distancing between workers, according to Jonathan van wyck, partner of the Boston Consulting Group. Today, a labor shortage that is driving wages up is prompting a processor it works with to deploy more machines. He recently installed a camera system that uses AI algorithms to search for foreign objects, such as a glove lost in freshly cut meat; the system will replace at least one worker. “A lot of companies start with an automation process and realize that there are many opportunities in the digital space that are not robotics but can move the needle on the job,” he says. .

David Author, another MIT economist who studies computerization and its impact on the job market, believes Covid has accelerated changes that would almost surely have ended up happening. From now on, they will no longer be seen as something for “the future,” he says.

Robots get a lot of media coverage, but they’re not yet smart enough to take over from humans in food processing factories, kitchens, or restaurants. However, the big fast food chains like McDonald’s were investing in tools like ordering kiosks and new machines to automate more aspects of the kitchen before the pandemic.

Hudson riehle, senior vice president of the National Restaurant Association, says Covid has undoubtedly accelerated this trend. He says many restaurants are using technology to reorganize workers, as part of a long-term move towards greater use of automation.

“During the pandemic, more and more operators have stepped up their investments in technology” that automates specific tasks, says Riehle. “The first is the order and the payment.”

A massive shift to delivery and virtual kitchens triggered by the pandemic may mean some restaurants and customers will be more willing to use technology that once seemed unknown. Using an app to order at a restaurant table could mean that eventually, fewer waiters will be needed.

Other industries, including retail and hospitality, have also been disrupted by the pandemic. But tracking the use of AI in the economy is difficult, because technology can’t just step in for workers in most cases, and because different jobs, in different industries, tend to be automatable from different manners.

Sam ransbotham, a professor at Boston College, studied business adoption of AI during the pandemic. In a report to be released later this year, Ransbotham says he and his colleagues have found widespread adoption of the technology in response to the pandemic. Typically, he says, this involves automating specific tasks rather than wholesale replacement of workers.

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NJ schools grapple with mask mandate during heatwave as temperatures hit 90 degrees https://bbveggie.com/nj-schools-grapple-with-mask-mandate-during-heatwave-as-temperatures-hit-90-degrees/ https://bbveggie.com/nj-schools-grapple-with-mask-mandate-during-heatwave-as-temperatures-hit-90-degrees/#respond Sun, 06 Jun 2021 19:01:41 +0000 https://bbveggie.com/nj-schools-grapple-with-mask-mandate-during-heatwave-as-temperatures-hit-90-degrees/

Schools without air conditioning in some or all of the classrooms face vexatious schedule choices with temperatures expected to reach around 90 degrees Monday and Tuesday.

With masks still required for everyone in school buildings due to COVID-19 protocols, sweltering conditions could lead to early layoffs or the switch to virtual learning in New Jersey.

In the Manalapan-Englishtown Regional School District, only three of the eight buildings where students attend classes are fully air conditioned, Superintendent John J. Marciante said Thursday.

Marciante, at the time, said it was too early to know what could be decided for Monday, the third day of the heatwave.

“It will be a building-by-building appeal,” said Marciante.

While enduring summer weather in a classroom without air conditioning was difficult before the pandemic, wearing masks and other coronavirus protection added to the difficulty.

“We can’t direct the fans,” Marciante said.

It’s an issue that surfaced just before students returned to class last September, with Madison in Morris County among school districts warning parents any heatwave could prompt a switch to distance learning. .

The New Jersey heat wave, which began on Saturday, came amid a push in some districts to lift indoor mask requirements in school buildings. New York State is ending his term as a school mask on Monday, although masks will remain mandatory in New York City school buildings.

Gov. Phil Murphy told reporters on Wednesday he was open to the possibility that masks might not be required in New Jersey in September, when the 2021-2022 school year begins. He previously said parents should plan to continue sending their children to school with face covers in September, as children under 12 remain ineligible for a COVID-19 vaccine.

Murphy’s Order in Council requiring masks in school buildings gives administrators some leeway. It lists nearly a dozen possible exceptions, such as when someone “is exposed to extreme heat outside”.

“The order includes a number of exceptions to the indoor mask requirement, including in situations where wearing a mask would inhibit the health of the child,” the spokesperson for Murphy, Alyana Alfaro.

The state’s largest teachers’ union, the New Jersey Education Association, has long called for air conditioning in all buildings.

“It is a shame that we still have school buildings that are unsafe, healthy and conducive to learning in hot weather,” said NJEA spokesperson Steve Baker.

“All cinemas, fast food outlets and mini markets in New Jersey are air conditioned. If we can afford to do this for the Slurpees, we can afford to do it for the students, ”said Baker.

Marciante said voters in Manalapan-Englishtown Regional have twice rejected air conditioning expansion plans, most recently in 2018.

“Unfortunately, the community has twice rejected referendums on school air conditioning. We take care of what we have to manage, ”he said.

A spokesperson for the state’s Education Department said any heat-related decision this week would be up to the school district.

“Local school districts decide whether to shut down facilities due to weather issues. Each case of school closures due to weather conditions is based on the individual circumstances of the district, ”said spokesperson Michael Yaple.

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Rob Jennings can be reached at rjennings@njadvancemedia.com.

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Southern California’s influence on the century-old fast food industry – Daily Breeze https://bbveggie.com/southern-californias-influence-on-the-century-old-fast-food-industry-daily-breeze/ https://bbveggie.com/southern-californias-influence-on-the-century-old-fast-food-industry-daily-breeze/#respond Sat, 05 Jun 2021 01:19:53 +0000 https://bbveggie.com/southern-californias-influence-on-the-century-old-fast-food-industry-daily-breeze/

Fast food has been a favorite as far as it gets. Our ancestors may have invented it when the Neanderthals were on the menu of prehistoric animals. A quick bite to eat comes to mind.

Fast forward to ancient Italy

In 2020, Italian historians at Pompeii Archaeological Park said that around 80 fast food restaurants were found in Pompeii. Last year, for the first time, a hot drinks and food restaurant – known as thermopolium – was completely uncovered.

Pompeii was founded in the 6th century BC and a bustling city until covered in volcanic ash from Mount Vesuvius in 79 AD

American rash

Since we’re on the subject of fast food, we’ll quickly get to the heart of the matter. Modern fast food took off in part because of the freeways built in the United States in the 1950s and was a response to the active American lifestyle.

Many historians consider America’s first fast food chain to be White Castle, which opened in Wichita, Kansas in 1921. White Castle brought Henry Ford’s assembly line into the kitchen. Every inch of the grill has been used to give customers a fast and accurate experience every time.

Fast food fans know that many of these chains started out here in California. We’ve come a long way in 100 years, but the idea of ​​maximizing efficiency with fast food is still the same.

McDonald’s menu timeline

In 1940, Dick and Mac McDonald opened McDonald’s Barbecue in San Bernardino, the first McDonald’s restaurant. The restaurant, a drive-in with carhop service, would lead to the world’s largest chain.

Here are some of the oldest McDonald’s menu items, listed by year of national launch. Not all listed.

Who eats fast food

A 2018 study by the Centers for Disease Control and Prevention looked at who eats fast food and how often. The study asked adults to find out if they had eaten at a fast food restaurant or pizza place in the previous 24 hours. The graphs show the percentage of adults who ate fast food “on a given day”.

RELATED STORY: Learn about the evolution of fast food in Southern California with this timeline

RELATED STORY: How Fast Food History Was Written At These 12 Southern California Locations

Sources: CDC, Smithsonian, Historyoffastfood.com, timetoast.com, restaurant sites

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Pizza chain decline is due to ‘bad’ food, customers say https://bbveggie.com/pizza-chain-decline-is-due-to-bad-food-customers-say/ https://bbveggie.com/pizza-chain-decline-is-due-to-bad-food-customers-say/#respond Fri, 04 Jun 2021 14:49:57 +0000 https://bbveggie.com/pizza-chain-decline-is-due-to-bad-food-customers-say/

No one really expects an 80s food court pizza to satisfy our evolved fast food palates in 2021, but it’s not every day that “bad pizza” gets blamed. for the decline of an entire franchise. While there are several converging factors that have contributed to Sbarro’s decrease in appeal and presence in the fast food scene, a popular opinion seems to be that the chain is in decline thanks to its substandard food. .

Sbarro gained popularity with the proliferation of shopping malls across the country. In fact, the company has built its empire almost entirely as a food court brand, opening a large volume of small food outlets located primarily in retail environments. At its peak in the 2000s, the chain had more than 1,000 locations in the United States and dozens of other countries. But a recession, two bankruptcies and several decades later, Sbarro has only 600 locations (350 of which are national) and is increasingly lose balance against a sea of ​​competitors.

RELATED: 10 Beloved Food Court Restaurants That Are Disappearing With The Malls

While the current management plans to focus on expansion In the niche category of ‘Impulse Pizza Opportunities’, which will include the growth of what remains of US malls and transportation and entertainment venues, a major issue with Sbarro remains: operational convenience takes precedence over food quality . Meanwhile, customers are reluctant to spend their money below average if they don’t have to. After all, big national chains like Domino’s, Papa John’s, and Pizza Hut have thousands of other branches across the country, making Sbarro’s job to stay relevant all the more difficult.

By analyzing the decline of the Sbarro brand, creator of Youtube content Companion man asked viewers to consider if they liked the chain’s pizza, which has a reputation for underwhelming and expensive.

“Sbarro: Everyone’s favorite pizza to eat when you’re at a rest area 80 km from the nearest pizza,” one Youtube user commented, and many more agree. “Charging $ 4.89 for ONE slice of pizza that was left under a hot lamp for 48 minutes. That’s what happened,” replied another to explain Sbarro’s reputation.

Similar feelings about their pizza can be found on Reddit.

Experts seem to agree that Sbarro’s business model of not serving fresh, made-to-order food, but settling for pre-made pizzas that have sat in display cases for hours is no longer enough.

“Sbarro is stuck with an outdated business model,” said Michael Whiteman, restaurant consultant and president of Baum & Whiteman LLC in Brooklyn, New York. Reuters in 2014, when the chain filed for its second bankruptcy. “Its biggest flaw is that it sells food that has not been available for a while, and more and more people want food to order.”

Whether Sbarro can reinvent itself as the go-to New York-style slice store, located in convenient areas with heavy foot traffic, which is their brand’s central message, remains to be seen.

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