So, Wendy’s is testing a veggie burger in the US. Big deal. Wendy’s opened its first location in India today and there are six meatless versions involving spinach, corn, falafel, and mushrooms. It has already been blogged. The WSJ was not above making a “Where’s the beef?” joke and I’m not too good to not repeat it.
Uncle Sam’s, the Beijing-based burger restaurant that’s coming to NYC for no good reason, will open May 18. I am more than ok with char-siu, shumai, and Canadian bacon commingling between buns.
I’ve never understood Steak Escape. Doesn’t it serve cheesesteaks, which defeats the point of escaping steak? Soon enough, this will be Russia’s problem (or should I say beef?).
Paramus now has the United States’ first Yo! Sushi. The British conveyor belt chain will soon be invading malls throughout the nation.
KFC will open in Myanmar. There is a strange Facebook page where you can see “grooming training.”
Salad bars used to be a big deal in the pre-kale era (don’t even get me started on the glory of the Wednesday baked potato bar at my middle school cafeteria). Probably because it was an excuse to load up on shredded cheese, bacon bits and thousand island dressing in the name of health.
Wendy’s is credited with introducing the first fast food salad bar, in 1979. The concept had a two-decade run before fading into American history.
In July, Wendy’s in the Philippines brought the salad bar back to life. Being 2014 a hashtag #WeDeserveThis has been deployed and a crowdsourced Facebook campaign solicited salad items to be included. With the exception of lychee gelatin, the offerings wouldn’t likely throw Dave Thomas into fits. The spring rolls, spaghetti and salisbury steak on the regular menu? Maybe.
The salad bar technique appears to be borrowing lightly from the Chinese Pizza Hut playbook.