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QSR Chains / Restaurants

QSR, Restaurant and Food Service Trends

Lamb Weston's Seashore™ French Fry Flavor now available in a great tasting Potato Puff
On April 2, Lamb Weston will introduce the Seashore Puff™, a Potato Puff with the same distinct flavor (Sea-salt, Black Pepper and Garlic) as Lamb Weston's Seashore™ Fries, that have been growing in popularity in the fry category.
Nacho Fries bestselling product launch in Taco Bell History
Last Tuesday, Taco Bell said its limited-time Nacho Fries have been crowned the company’s most successful new menu item ever.
7-Eleven adds Potato Tots to its Snacks - TOPPED Potato Tots
Convenience Store Chain 7-Eleven adds potato tots to its hot snacks. The new 7‑Eleven Tots can be customized with toppings from 7‑ Eleven’s condiment and toppings bar - previously used to top nachos and Big Bite® hot dogs
MacFry Academy opens its doors to UK Potato Growers
The potato growers supplying McDonald’s in the United Kingdom can get a free agronomy skills training to improve crop performance and quality with the launch of the MacFry Potato Academy.
Idaho Potato Crop of 2017 valued at $1.2 billion, a 22.7% increase!
The USDA reported the preliminary estimated value for the Idaho® Potato crop of 2017 at USD 1.2 billion, a 22.7% leap from the previous year.
Lamb Weston introduces 'Crispy on Delivery': a comprehensive solution concept: special french fries, packaging and best practices - combined to get
Today Lamb Weston introduced a solution for french fries that arrive hot and crispy via home delivery – new 'Crispy on Delivery' is a comprehensive solution that goes from store to door.
Canada's largest full‐service restaurant company Cara to add 'The Keg' to its brands
Canada's largest full‐service restaurant company Cara is to merge with Keg Restaurants Ltd. The addition of 106 The Keg restaurants will provide Cara with a network of 1,365 restaurants.
Wednesday, January 24, 2018
Dear Britain, you are cutting your roast potatoes all wrong...
In October chef Heston Blumenthal revealed his top tips for achieving roasties that are crispy on the outside, fluffy on the inside, every time. However, according to students from Edge Hotel School at the University of Essex, Blumenthal has been cutting his spuds all wrong.