As we prepare for the upcoming Research Chefs Association Annual Conference and Culinology Expo, March 17-20 in Arizona, an article written last month in the Wall Street Journal on large chain restaurants efforts to offer lower calorie menu items seems pretty timely to share and fits into our Re-Inventing Cream Cheese mission. Article link: http://bit.ly/8KZuhA. Hope to see you in Arizona.
Archive for the ‘Culinary and New Product Solutions’ Category
Congratulations to Team Franklin Foods!
November 12th, 2009 (franklin)
Great news to share. Team Franklin Foods has received the highest level rating by the Safe Quality Food Institute for both food safety and food quality. The entire team production team deserves a big congratulations. Next stop, the Private Label Manufacturers Trade Show in Chicago. Check back for blog updates from the show!
“Did you leave room for dessert?”
September 28th, 2009 (franklin)
Why at the end of every restaurant meal is this same question (or something very simliar) being asked? Well, it happened to me (again) last Saturday night and I tend to have the same answer, “No, I think we are fine.” I wonder how many restaurant diners are asked this same or similiar question at the end of every restaurant meal across the U.S. and respond this exact same way? At $8 – $12 for a dessert in most nicer restaurants a couple of “Yeses” could really help boost the check average and regain some lost sales due to less diners. As a diner I want to be sold on dessert. As an ingredient manufacturer I have a stake in the game as well. I would love to change the way desserts are sold in the U.S. and create the ”No” Proof Dessert (thinking out loud here). Does it need to be lower in calories?; or have less fat?; and, of course still be decadent. The current way to sell desserts across the U.S. needs a fresh approach. Since our mission is to Re-Invent Cream Cheese, we might just have the solution.
