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10 Food Business Trends to Watch for 2012
Dec 7th
Are you in the restaurant, foodservice or food manufacturing business? No matter how tough the economy is, people still need to eat. And foodservice entrepreneurs have shown a lot of creativity in the past few years—in fact, you could almost say the recession has sparked a renaissance of restaurant industry creativity. Beyond food trucks, burgers and beer, what are some of the hot food trends for 2012?
Here are 10 of the most promising trends I’ve featured on my food trends site, SmallBizTrendCast.
- Artisanal everything: Not new, but still going strong, “artisanal” originally referred to handcrafted foods but is now springing up everywhere. The term has even trickled down to quick-service restaurants, with major chains like Jack in the Box touting “artisanal” breads as a selling point. One product that’s not quite so mainstream: artisanal marshmallows.
- So cool it’s hot: Ice cream (especially, you guessed it, artisanal ice cream) shows no signs of slowing down. (And why should it—who doesn’t love ice cream?) Next up, restaurant consulting firm Andrew Freeman & Co. predicts “snow ice”–a dessert with the flavor and creaminess of ice cream but that has a light, airy texture—will hit big in the U.S. for 2012.
- One potato, two potato: They may have been banned from school lunchroom menus, but they’re showing up everywhere else. Andrew Freeman & Co. says the big trend will be “have-it-your-way” potatoes, such as make-your-own mashed potatoes with customized mix-ins, fries where you can choose the cut, degree of crispness and dipping sauce; and chips with custom “dustings” and dips. If plain old potatoes sound too unhealthy for your customers, try offering sweet potato fries and dishes.
- Breakfast anytime: Customers want what they want when they want it—and for many, what they want is breakfast. Restaurants are happy to oblige, since breakfast food ingredients are typically cheaper than other meals. Some are serving breakfast menus all day long; others are reinterpreting breakfast foods for dinner with items like sandwiches made of waffles, egg dishes or French toast bread puddings.
- Juicy news: Depending on where you live, it might seem like juice bars are oversaturated. But Howard Schultz doesn’t think so. The Starbucks entrepreneur recently bought Evolution Fresh, a super-premium juice maker with a brand presence in grocery stores on the West Coast. He plans to sell the juice to more retail outlets, put it on the menu at Starbucks and launch juice bars in 2012. If Schultz thinks this market has more room for growth, maybe you should, too—especially if you’re in an area where juice bars (or Starbucks) don’t have a strong presence.
- Sweets from Swedes: Scandinavian sweets, which have long been popular in places with lots of Scandinavians, like Minnesota, are now becoming trendy in urban areas like L.A. and New York. What’s behind the popularity? Americans are craving small sizes and natural ingredients, both features of Scandinavian treats. One to watch: a dark treacle syrup called stroop, used in Dutch desserts.
- Healthy eating: Trends like gluten-free foods and products catering to diners with food allergies will continue to be hot. Watch for whole grains, a wider range of salads, selection in portion size, and low-sodium options to grow in popularity as well.
- Appetite for appetizers: Whether you call them tapas, small plates or appetizers, smaller-sized portions are going to keep growing strong for several reasons. They’re less expensive for cost-conscious diners, offer smaller portions for health-conscious diners, and are made for sharing, which appeals to people’s desire to make eating out a social experience. Chefs like them, too, because appetizers allow them to experiment with new recipes and ingredients without committing to a full-scale meal.
- Mostly Mediterranean: In a recent Technomic poll, 60 percent of restaurant-goers said they are open to trying Mediterranean food, and sales of Greek, Spanish and Middle Eastern menu items grew by nearly 2 percent between 2009 and 2010. A growing interest in eating healthfully, vegetarian foods and ethnic foods are among the factors in Mediterranean food’s popularity—so break out the chickpeas.
- Familiar favorites with a twist: One overwhelming trend that will continue into 2012 is a yen for familiarity. Consumers battered by the economy want comfort food. But that doesn’t mean plain old mac-and-cheese. Americans are eager to try new tastes, as long as it’s couched in something they know. So smart chefs are putting new twists on old formats, like pizzas, wraps and sandwiches, or using exotic ingredients in familiar foods (wasabi ice cream).
Image from atm2003/Shutterstock
10 Food Business Trends to Watch for 2012
View full post on Small Business News, Tips, Advice – Small Business Trends
The Complete Dog Food & Nutrition Guide – Ebooks And Audios
Dec 1st
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10 Junk Food Brands That Made a Buck in Iraq
Nov 14th
When American and British troops returned to Iraq in 2003 — to liberate, or to invade, depending on who exactly you are listening to — they soon found that many of their fast food favorites from back home had followed them into the war zone. Camp Victory (the optimistically-named main US Army base situated around Baghdad International Airport) and other such installations housed most of the usual junk food suspects within their temporary walls. However, following the announcement this summer that many of the outlets will be closing down their operations due to continued troop withdrawals, it looks as though the Iraqi branch of the war on the waistline is coming to an end. Saddam Hussein himself loved Doritos — but what would he have made of these companies making inroads into Iraq?
10. Pizza Hut
Pizza Hut, the 53-year-old purveyors of generously topped circular doughy-ness, were one of the first of the big fast food chains to open up for business in Iraq. Their first franchise was set up in a British military base near Basra, to rapturous applause from soldiers. The restaurant was run by Kuwaiti franchise holders, with an undisclosed percentage of profits going to charity. Further branches later opened, including outlets at Camp Victory; the huge installation at Balad, 40 miles north of Baghdad; and the similarly massive Al Asad Airbase, 100 miles west of the Iraqi capital. In news of booming business in 2004, a US Department of Defense press release read, “At any given time throughout the day, at least 50 to 75 people were waiting in line for a taste of golden fries or pizza.”
9. Burger King
The world’s second largest hamburger chain (after you-know-who) has been in Iraq since 2003, when they opened an outlet near Basra. The home of the Whopper went on to establish several more branches, and soldiers have been able to have it their way in Tallil, Tikrit, Balad, Kirkuk, Taji and Camp Liberty. On opening day in the Iraq International Zone in 2005, the new BK apparently averaged more than 80 Whoppers an hour and finished up serving 888 Whoppers and 357 pounds of fries. It would take more than two hands to handle that lot.
8. McDonald’s
The opening of a “culturally sensitive” McDonald’s in Baghdad may well have been part of George W. Bush’s grand plan for Iraq several years ago, but the reality of such a vision hasn’t quite transpired. While a genuine Big Mac and fries can be obtained in Baghdad’s Green Zone, MaDonal, an Iraqi imitator in Sulaymaniyah, Iraqi Kurdistan, has proved to be more popular and more prolific. Owned by former Kurdish resistance fighter Suleiman Qassab, MaDonal is a successful restaurant, especially popular with young people. Qassab is just one of many who applied for an official McDonald’s franchise in Iraq but, according to a journalist from Canada’s Globe and Mail, “[t]he flow of applications to open an Iraqi McDonald’s stopped as quickly as it started, and the corporate lawyers never came to Sulaymaniyah.”
7. Taco Bell
Taco Bell serves more than two billion customers every year in America, and since the occupation of Iraq, they have been doling out their Mexican-inspired fare to US soldiers based there as well. Situated in various Army and Air Force Exchange Service bases, including Camp Victory, Taco Bell has been another familiar chain giving soldiers a little taste of home. However, with the news that the fast food tour of duty is drawing to a close, those remaining will have to find other options.
6. Subway
The foot-long sandwiches of Subway have been another constant at US bases in Iraq, including Camp Victory, Al Asad Air Base, and Joint Base Balad — where, as of 2009, Indian and Bangladeshi workers were preparing and selling the food to grateful soldiers. With more than 35,000 franchises in 98 countries, Subway’s global enterprise shows no sign of slowing down as yet, although its Iraq exercise may, at least for the time being, be coming to an end.
5. Dairy Queen
Word has it there is — or at least has been — a Dairy Queen outlet in Erbil, Iraq. Soldiers desperate for an ice cold blast of home have been known to drive through dangerous territories to get their hands on a DQ Blizzard. The soft serve Queen has every reason for a successful adventure in Iraq; Iraqis are huge consumers of ice cream and enjoy the stuff all year round. The Flamethrower GrillBurger, on the other hand, might prove to be a tougher sell…
4. Baskin Robbins
Economists estimate that the war in Iraq has cost US taxpayers nearly $12 billion a month since 2003. Think how much ice cream you could buy with that! Baskin Robbins, the home of the famous 31 flavors, has been in Iraq since the early days, and immigrant workers — flown in to feed the soldiers — have served thousands of scoops to troops. The ice cream stores are a firm favorite with the so-called Fobbits — the soldiers who rarely leave the Forward Operating Base — who will have to find an alternative when the company leaves the bases.
3. Cinnabon
With outlets located at Camp Taji, Camp Victory, Al Asad Air Base and AAFES in Balad, Cinnabon’s famous large cinnamon roll has been well represented in Iraq. The Georgia-based baked goods company has grown considerably in the last decade; as of 2009 there were over 750 Cinnabon bakeries in over 30 countries worldwide. However, with the December 31, 2011 withdrawal date from Iraq looming ever closer — and outlets having already been shuttered — any remaining troops may have to look a little further afield for their cinnamon fix.
2. Coca-Cola
Coca-Cola, the world’s biggest selling soft drink, returned to Iraq in 2005 after an absence of 37 years. The reason for Coke’s disappearance from Iraq lies in the Arab League’s 1968 decision to boycott companies with links to Israel, and some feeling persists that Coke is pro-Israel. In 2005, a Baghdad shop owner repeated a widely held conspiracy theory that “[i]f you hold up a Coke can to the mirror, the writing says ‘No Allah.’” Coke’s fight for hearts and minds in Iraq may be getting easier with the news, in 2011, that Coca-Cola Icecek has acquired all of the remaining shares in Iraq drinks bottler CC Beverage for $36.9 million. Maybe Coke will be “it” for Iraqis after all.
1. Pepsi
Pepsi has a long history in Iraq. The brand launched there in 1950 and became the country’s leading soft drink brand. Indeed, for many years its status as the market leader went unchallenged; Coca-Cola left the field open following the fallout after the 1967 Arab-Israeli War. However, after the Gulf War, Pepsi lost the right to do business in Iraq or trade with the country. In 2003, sanctions forced the local Pepsi maker to use counterfeit concentrate imported from Europe, but Pepsi has remained number one, thanks in part to the efforts of Hamid Jassim Khamis, the CEO of Baghdad Soft Drinks Co, which holds the license to distribute Pepsi in Iraq. It faces a strong test in the future, however, and not only from Coke — back on the shelves since 2005 — but from other Arabic soft drinks, all competing for 26 million consumers.
View full post on Business Pundit
PLR Food Articles & PLR Recipes
Sep 29th
Get professionally written PLR recipes and food articles monthly. Frugal cooking, meal planning, cookbook ideas and more. Individual article and recipes packs for sale too. Learn to make money with our content. Perfect for mom blogs and Wahm sites.
PLR Food Articles & PLR Recipes
Are You Food or Foe?
May 10th
This content from: Duct Tape Marketing
I want to make a very important marketing distinction today, one that could change how you approach leads, using a metaphor common in the animal world.
Image infowidget via Flickr
To a hungry animal everything around them is viewed as either food or foe – something that will sustain them and help them survive and grow or something that is a threat to their health and survival.
Our prospects and clients are a lot like that hungry animal out in the wild. They need the products and services that we offer in order to grow and meet their goals, but they’ve been trained through experience to view anything and anyone trying to sell them something as the foe.
If you’ve ever wondered why your pure sales messages meet with resistance and deflection it’s because to most prospects you look like someone that is out to steal their money, time and attention – something akin to a predator.
In order to take advantage of these instincts you must find a way to make what you have to offer look like food. Mind you, I don’t mean this in a deceptive or untruthful way. If you know your products and services provide value, then they are food, but you’ve got to position your message in a way to reveal that or you’ll simply remain a threat.
Here’s an example of how I’ve shown people to use this in the real world. (You’ll find it in my book The Referral Engine as well.)
Lots of people understand the value in building relationships with other businesses that might be in a position to refer their clients. For example, a financial planner might seek out an accountant that could refer her clients to him. The problem is most approach the accountant to discuss how that accountant might refer her clients in a way that makes her weary of the advances. (Accountants are great potential referral sources but are particularly weary creatures.)
Calling up an accountant and suggesting that you would like to come over and talk about how you could help her clients makes you look like a foe!
What if instead you identified an accountant that you knew might be able to help your best clients and that by developing a relationship with that accountant you could make yourself a more valuable resource or “go to” person for all of your client’s needs?
Now, what if you reached out to that accountant with the following message – “We believe that we have several clients that could benefit from your services and we would like to learn the best way to introduce you to our clients.” Hmm, do you think they might view that message a little more like food?
If said accountant were a mouse, then all the other people trying to grab a piece of their time to get some referrals look a lot like cats and you, on the other hand, look a lot like some tasty cheese.
A word of caution is in order here: You can’t use this approach unless a) you really believe that partner is best of class and you would refer them to your best clients and b) you have something to offer that partner that is truly referral worthy. If you short either one of these conditions you’ll soon turn into the worst kind of foe.
Using this approach authentically allows you to both end up with the same result by working together, your clients will get more of what they want, you’ll eventually get referrals from your new partner and your new partner will realize the full value of your offerings both to their business and to the benefit of their clients – all because you changed the dynamic in the initial trust building phase.
The key is to let a prospect see and experience how they could get what they want first and foremost by engaging in a conversation with you and your products. If you can do that, getting them to buy what you want will simply make perfect sense.
This is a powerful mindset change that is highly effective in any targeted lead generating situation you can imagine.
So how can you present your offerings as food vs. foe?
View full post on Small Business Marketing Blog from Duct Tape Marketing
10 of the Most Massive Food Recalls in History
Mar 31st
Food is great until you realize that most of it’s laden with chemicals, hormones, and other health-depreciating nonsense. It seems the only way to stay healthy is by turning into an evil, pretentious vegan, so most of us settle for pretending counting calories and carbohydrates truly matters. On the brighter side, at least our food doesn’t contain traces of lead or other bafflingly out-of-place poisons… Except for when it ‘accidentally’ does and subsequently has to be recalled by the thousands (and sometimes millions). If you are what you eat, most of us are pretty gross. Here are ten enormous food recalls.
Toxic Waste Short Circuit Bubble Gum
The FDA was forced to recall a bubble gum from Candy Dynamics which was aptly titled “Toxic Waste” for containing lead. As if ‘traces’ weren’t have been embarrassing enough, the gross gum was laced with ‘elevated levels’ of the deadly chemical. Distributed in Canada, Switzerland, and Pakistan where it was made, the FDA warns that lead could be particularly harmful to infants or pregnant women. However, the name of this gum alone is sure to ward off pregnant woman for sure — unless their idea of ‘healthy’ involves more than one head and less than ten fingers.
Eggo Waffles
Next time your little sister says “leggo my Eggo”, maybe let her win. In 2009, Eggo had to recall certain brands of their waffles because the buttermilk was found to have Listeria monocytogenes. Do you know what that causes? Oh, just possible death. But hey, do you want a balanced breakfast or not?
Chinese Toothpaste Recall
What’s worse that brushing your teeth with Toxic Waste Bubble Gum? Maybe using toothpaste that was made in China. In 2007, Chinese toothpaste was found to contain diethylene glycol, a chemical found in anti-freeze. Mmm, mmm! Take that Cavity Creeps!
Spinach Recall
Poor Popeye. He came down with a nasty case of E. coli back in 2006 when bagged spinach was found to be tainted with it. Don’t worry hipsters; poop is still technically organic.
Worcestershire Sauce
Residents of the UK rely on condiments to make their terrible food taste somewhat edible. Things went to Hell in 2005 when it was revealed that Sudan 1 was illegally being added in 400 different foods, including Worcestershire Sauce. The recall was eventually linked back to India where the carcinogenic chili powder goes unnoticed in their amazingly hot food. You’d probably be better off drinking water from the corpse-choked Ganges.
Johnny’s French Dip Powdered Au Jus
Forget the contamination, who buys a “French” product from a guy named “Johnny”? Shouldn’t his name at least be Jacques? Well, it turns out the would-be French chef may have salmonella in its Au Jus. It seems the French will surrender even to bacteria.
Eggs
Why would you think a food that comes out of a chicken’s privates would be unsafe to eat? Turns out, there are lots of reasons to worry. In 2010, 380 million eggs had to be recalled. Local vandals had to work overtime egging nerds just to keep up.
Pet Food
Why is Fluffy looking so sluggish and rolling around on the ground holding his furry tummy? Maybe he ate some of the contaminated pet food from 2006. Once again, those wacky Chinese were putting melamine in food. Thanks China. As if you’re horrible buffets and poorly dubbed action movies weren’t enough.
Tylenol
While not technically a food unless you’re a broker during the last housing market bubble burst, the Chicago Tylenol murders in 1982 set the country on edge. The end results was a lot of new packaging, which is why you can’t get a Fruit Roll up out of a package in under three minutes without giving yourself a headache. Thanks psychotic poisoner who has never been caught. We all hope you end up in a rest home, too old and frail to open your damn pills.
Skippy Peanut Butter
Delicious Skippy Peanut Butter was recently recalled for possibly being contaminated with not-so-delicious Salmonella. The FDA is helping Skippy recall its reduced fat peanut butter and reduced fat super chunk peanut butter from 16 states, including NY and NJ. The company may have been able to save some money by ignoring New Jersey altogether; most of the guidos out there probably think Salmonella is the name of the slutty girl they banged in the bathroom of the club last night.
Bonus: The Boston Molasses Disaster
While technically not a “recall”, you couldn’t eat too much of this molasses. In 1919, a huge molasses storage tank burst sending a wave of sticky gooey deliciousness through Boston killing 21 people, injuring 150 and giving 2000 cats and dogs diabetes. Picture the Japanese tsunami, only brown. And while many local people didn’t have to top their flapjacks for weeks, the end result was many new safety measures and a very sticky lawsuit.
View full post on Business Pundit
Are Food Prices Worth the Worry?
Mar 3rd
Oil prices are levitating; as a result, everyone is freaking out about food. Food prices, that is, which threaten to increase more (and cause riots, and shortages, and all those other fun aftereffects) as oil climbs the stairway to heaven.
I recently wrote a couple of articles for a Minyanville feature package on food prices. Here’s a sum-up of their findings on food prices:
Corn, sugar: Pray for good weather and a loss of government interest in ethanol* so that corn prices don’t skyrocket. Sugar is in a similar situation.
Meat: Due to rising prices and production constraints, chicken is set replace beef as America’s meat of choice over the next decade.
Wheat, dairy: Wheat prices look like they might actually go down. So do dairy prices. Both, however, are strongly linked to corn prices.
Fruit, veggies, vegetable oils (and products containing them), and even beer stand to increase.
Coffee, ironically, is in the scariest situation, if you happen to be an addict. Hoarding coffee might be a very good idea.
Minor food price increases, at the very least, seem to be in the cards for most foods no matter what the global (weather, political, and economic) climate. Spikes, as is generally the case with commodities, may or may not materialize, though coffee price hikes are pretty much guaranteed.
Are food prices worth the worry? A better question might be “how pessimistic are you?” Or perhaps “do you have a disposable cash stash, just in case?”
Taken in concert with the rate at which Americans are now using food stamps, unemployment, and the general national situation, food-price prognoses currently have me in Camp Worry.
*when pigs fly.
View full post on Business Pundit
Hottest Food Trends for 2011
Dec 29th
Even in a tough economy, Americans like to eat out making food one of the bright spots in the past few years, with new food and restaurant concepts cropping up fairly often. To help foodservice entrepreneurs get a jump on the future, research and consulting firm Technomic recently announced its 11 top trend predictions for 2011. Here’s a rundown:
1. Adult beverages. Consumers want to celebrate (or drown their sorrows). “Mad Men”-style retro cocktails, gin and bourbon will be hot, as will craft beers and punch (including sangria). Cocktails incorporating herbal ingredients will proliferate; so will “skinny” (low-calorie) cocktails. To attract a wider range of consumers, more fast-casual chains will start adding alcoholic beverages.
2. Think outside the bricks-and-mortar box. Food trucks have been a major craze nationwide, and many restaurants are adding them on to use for catering or simply to spread their name outside the local area. Hot for 2011 will be seasonal and temporary “popup” restaurants and kiosks.
3. Celebrity farmers. Remember when chefs like Emeril Lagasse first got famous? Now, Technomic predicts, the same is about to happen to local farmers thanks to the focus on locally-sourced foods. Restaurants will highlight partnerships with well-known farmers who provide their meats, produce or cheeses by offering special menus, hosting visits from famed farms and referencing them in menu descriptions.
4. Social media/mobile/technology. Restaurants have been among the businesses benefiting most from mobile and social tools like Foursquare and Groupon. That will continue, as apps, couponing websites and location-based social media will continue to grow.
5. Korean and more. Korean tacos have surged to prominence thanks to mobile taco trucks, but Korean barbecue in general was also hot in 2010. That trend will continue, with Korean food in general growing in popularity in 2011, along with multicultural tacos and portable street food of all kinds.
6. Frugality backlash. Diners are sick of counting pennies. Anyone with a bit of disposable income will use it for luxury dining in 2011. That means business customers and affluent individuals will return to high-end restaurants in search of over-the-top specials. More middle-class mortals will be looking for reasonable prices, but along with that, even they will also want unusual menu items and restaurants that deliver an “experience.”
7. Deals still dominate. It may sound contrary to #6, but consumers have gotten used to discounts and specials, so they’ll still demand deals. However, with food prices on the rise, staying profitable will require careful attention to costs and cash flow.
8. Brand extensions. Full-service restaurants and even non-restaurant brands will move into fast-casual brand extensions as the economy picks up. Existing restaurateurs will look to remodel units and do brand makeovers.
9. Return to roots. In down times, people want comfort food. No wonder hot menus feature items like homestyle Southern fare; retro Italian; and family-style service. Also hot are “kid foods” like popsicles for dessert or items that put a twist on long-time favorite treats like Twinkies.
10. New convenience store competition. Retailers of all types continue to offer a wider range of food, treading on restaurant turf. In particular, convenience-store operators are adding more food items and upgrading quality.
11. Fit vs. fat. The battle between healthy and indulgent menu items has raged for years, and won’t end any time soon. In 2011 new federal menu labeling requirements will take effect. Restaurants will go to two extremes: Adding more healthy items like gluten-free and low-calorie meals, and promoting fattening delights as limited-time offers (which doesn’t require posting nutritional data).
If you’re in foodservice, consider ways to add some of these trends into your business for 2011 and beyond.
View full post on Small Business News, Tips, Advice – Small Business Trends
Sauca Foods: New Flair for the Food Truck Trend
Dec 12th
Sâuçá Foods serves flatbread sandwiches along with 22 different sauces to dress them with – curbside. Yes, that’s right. I said curbside.
Sauca foods is cashing in on that growing trend: the food truck. Now, if you live in the outlying suburbs, or in rural or semi-rural areas, you may never see a food truck except at lunchtime at the local plant or at events where large numbers congregate. But city dwellers and those who work in or near a city, especially large cities, are seeing these trucks with increasing frequency today. Even Taco Bell now has food trucks, replete with their own Twitter page with almost 10,000 Twitter followers.
And that brings me to how I learned about Sauca foods. Recently I was one of the judges in the The Great Emerging Franchise Challenge (along with my colleague Joel Libava, the Franchise King, who was another judge). The Challenge presented an interesting proposition. Businesses entered the challenge if they thought their business was a great candidate to be turned into a franchise. The winner won help in the form of services to help make that transformation to become a franchisor.
While all the businesses that entered the competition appeared successful and worthy of recognition, Sauca foods stood out because of its intriguing brand and the food truck (or “mobile restaurant”) business concept. You can see how a food truck might lend itself to the franchise concept readily.
Sauca won the most first-place votes of all the businesses in the competition — so congratulations, Sauca and Farhad Assari, its owner (pictured below in front of one of the Sauca food trucks).
Sâuçá Foods is on the streets of Washington, DC, serving up healthy, diet-friendly cuisine to the city’s many bustling workers on the go. (Just because you’re eating on the run doesn’t mean that you can’t watch your waistline and eat healthy in the process, right?)
Sâuçá Foods creates an experience for customers by tingling the senses with sauca sandwiches in a combination of flavors, such as Buffalo Chicken, Mumbai Butter Chicken and The Medi Vegi, just to name a few . . . all while playing music ranging from Italian, French and Latin to Turkish and Brazillian. Talk about global fusion! You can even download their menu (pictured below).
OK, so are you hungry yet?
As winner of The Great Emerging Franchise Challenge, Farhad will receive $50,000 worth of professional franchise services to get his franchise dream up and running. Oh, and Sauca is social media savvy, too — on Twitter @WhereSauca and Facebook and with its own Sâuçá blog .
Sauca Foods: New Flair for the Food Truck Trend
View full post on Small Business News, Tips, Advice – Small Business Trends
Sauca Foods: Part of the Food Truck Trend
Dec 12th
The Great Emerging Franchise Challenge is over and it’s now time to congratulate the winner – Farhad Assari of Sâuçá Foods. Sauca Foods serves flatbread sandwiches along with 22 different sauces to dress them with – curbside. Yes, that’s right. I said curbside.
Sâuçá Foods is on the streets of Washington, DC, serving up healthy, diet-friendly cuisine to the city’s many bustling workers on the go. (Just because you’re eating on the run doesn’t mean that you can’t watch your waistline and eat healthy in the process, right?)
Sâuçá Foods creates an enjoyable experience for cutomers by tingling the senses with sauca sandwiches, such as Buffalo Chicken, Mumbai Butter Chicken and The Medi Vegi, just to name a few . . . all while playing music ranging from Italian, French and Latin to Turkish and Brazillian. You can even download their menu and search their website to find out which sâuçámobile truck is closest to you so you don’t miss out.
OK, so are you hungry yet?
As winner of The Great Emerging Franchise Challenge, Farhad will receive $50,000 worth of professional franchise services to get his franchise dream up and running. Congratulations, Farhad! Follow Sâuçá Foods on Twitter @WhereSauca and Facebook or visit the Sâuçá blog .
Sauca Foods: Part of the Food Truck Trend
View full post on Small Business News, Tips, Advice – Small Business Trends
