After seeing these salads in test for the past few months, Wendy’s will be rolling out a new entree salad line nationwide.

If you recall, Wendy’s was the first chain that brought the salad bar to the fast food arena. They also were first movers in 2002 with their  Garden Sensations line. My good friend and mentor Girard Lewis is at the helm of new product development for the company and here is the list of salads coming soon to a Wendy’s near you.

Apple Pecan Chicken, BLT Cobb, Spicy Chicken Caesar, and Baja

The four reinvented salads combine real ingredients and fresh preparation at unit level. The taste profiles and recipe builds are similar to a casual dining restaurant or cafe, but compete on price, value, and convenience of a QSR.

Ingredients not typically found at a fast food feeder include, spring mix with 9 different types of greens, real blue cheese crumbles, shaved asiago, fresh pico de gallo, roasted pecans, and two types of apples.

Thank God someone in fast food is realizing that most customers want quality, not 99 cent mystery products filled with more chemicals, processors, and fake food ingredients than anyone should ever consume.

Until Next Time,

Mark

RCKSTRCHF

I recently read a top-line consumer report from one of the biggest consumer research think-tanks in nation that stated customers are racing to prepared food and meals from supermarket retailers…and why restaurants should be concerned.

A snap shot of the data reports that of those consumers that were interviewed, over half were more likely to eat a dinner at home, with food purchased from the grocery store. The data also indicates that 64% reported buying ready-to-heat, ready-to-eat, or ready-to-prepare meals within the last 30 days. Most of the comments and reasons for the purchase intent were value and one-stop shopping convenience.

The retail food industry seems on track for a 7% top line sales growth increase in the next year which is almost unheard of in the industry.  Much of the growth is coming from customers who seek a low cost alternative to restaurant meals or those who see the time value in buying prepared foods at the store instead of dealing with the dining hassle of a restaurant. Price, Time, and value all seem to be the drivers of this trend.

I was visiting Dallas recently and decided to visit one of my favorite fast casual chains.
I have always thought that La Madeleine could be improved by correcting the fundamental flaws in it’s layout and ordering sequence.

The food has always been top notch (although a bit overpriced compared to other in the same market.

They are looking to compete and be more relevant with concepts like Panera Bread and Corner Bakery. Company exec’s say that they purposely simplified the ordering process and speeded up the transaction time.

The 5,800 sq foot restaurant has more seating and has somewhat simplified the “kitch” of all the decorating and merchandising. All dishes are delivered (still served on real china by the way) to the guests table and the to-go area has been thankfully updated.

My chef colleague Susan Dederen, Sr. Director of Culinary Operations describes the new prototype as “a nod to our future with a wink to our past…”

Here is a slide show of pictures from the new prototype

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