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Wendy’s (WEN) said that self-service ordering kiosks will be made available across its 6,000-plus restaurants in the second half of the year as minimum wage hikes and a tight labor market push up wages.
It will be up to franchisees whether to deploy the labor-saving technology, but Wendy’s President Todd Penegor did note that some franchise locations have been raising prices to offset wage hikes.
– How Many Calories Does A Dollar Buy? (ZeroHedge, June 29, 2013):
Whether you like it or not, America, the number of calories packed into fast-food eats are getting harder to ignore. McDonald’s, Subway and Panera Bread – and as of this week, Starbucks – have already begun voluntarily posting calorie counts on their menus, ahead of an anticipated federal mandate requiring all restaurants with more than 20 locations to do so. In the interest of openness and transparency, and as Marketwatch notes, assuming for a moment that you’re less worried about your waistline than about getting the most calories for the least amount of money, here are the highest-calorie menu items at 10 of the nation’s top fast-food restaurants offers the most bang for your buck.
#10 Panera Bread
* Steak and white cheddar on a French baguette, 980 calories
* $1 buys 112 calories
Panera has a lot of light, healthy-sounding items on its menus but the full steak and white cheddar on a French baguette isn’t among them, tallying 980 calories and 103 grams of carbs. That accounts for nearly half the USDA’s recommended daily intake of carbs. At $8.79, you’re getting a little more than one calorie per penny.
– 15 Food Companies That Serve You ‘Wood’ (The Street):
NEW YORK (TheStreet) — Are you getting what you pay for on your plate?
The recent class-action lawsuit brought against Taco Bell raised questions about the quality of food many Americans eat each day.
Chief among those concerns is the use of cellulose (read: wood pulp), an extender whose use in a roster of food products, from crackers and ice creams to puddings and baked goods, is now being exposed. What you’re actually paying for — and consuming — may be surprising.
Cellulose is virgin wood pulp that has been processed and manufactured to different lengths for functionality, though use of it and its variant forms (cellulose gum, powdered cellulose, microcrystalline cellulose, etc.) is deemed safe for human consumption, according to the FDA, which regulates most food industry products. The government agency sets no limit on the amount of cellulose that can be used in food products meant for human consumption. The USDA, which regulates meats, has set a limit of 3.5% on the use of cellulose, since fiber in meat products cannot be recognized nutritionally.
“As commodity prices continue to rally and the cost of imported materials impacts earnings, we expect to see increasing use of surrogate products within food items. Cellulose is certainly in higher demand and we expect this to continue,” Michael A. Yoshikami, chief investment strategist at YCMNet Advisors, told TheStreet.