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FLORIDA EDITION
FLORIDA’S FOODSERVICE INDUSTRY NEWSPAPER ◆ $3
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Appetizers:
VOLUME 21 NUMBER 7 ◆ JULY 2017
What’s Going On: The FRLA Show this September
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Top 5 ways to succeed in the pizza business
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What diners do and don’t want from technology
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The benefits of adding digital marketing to your menu
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Brightline Trains and MiamiCentral
◆Brightline is committed to leading private investment toward transportation infrastructure benefiting the public.
Entrées:
Advertisers Directory . . . . . . . 2 Appell Pie........................2 Calendar Events...............4 Classified Ads.................14 What’s Going On..............3
Miami, FL – Brightline, the only pri- vately funded express inter-city passen- ger rail service in the United States, took delivery of two new trains that will provide service in South Florida later this year. Named BrightGreen and BrightOrange after the signature color schemes of the train cars, the sets were delivered simultaneously after a 3,052- mile journey across the country from Siemens Rolling Stock manufacturing hub in Sacramento, California. Their ar- rival was in celebration of National Train Day, which took place in May.
Combined, the two Brightline trains are approximately 1,000 feet long, each foot symbolizes the 1,000 Siemens em- ployees who helped build them. They are 100 percent Buy America compli- ant, manufactured with components from more than 40 different U.S. sup- pliers across 20 states. BrightGreen and
BrightOrange now join BrightBlue and BrightPink at Workshop b, Brightline’s 12-acre railroad operations facility in West Palm Beach.
CentralFare in BrightLine's Miami Central Station will house a small hall with local favorites such as Miami Smokers, Blackbrick Chinese, and
Toasted Bagelry & Deli. And the Citadel will launch sometime in winter 2018 with restaurants including Taquiza, Stanzione 87, Cake Thai, and River Seafood & Oyster Bar.
Brightline is committed to leading private investment toward transporta- tion infrastructure benefiting the public. Brightline will provide a much-needed, hospitality-driven alternative to South Florida’s congested roadways. Each train abounds with innovations and comfort- able features including automatic level boarding, wide aisles exceeding ADA compliance, multiple outlets for devices and complimentary, robust Wi-Fi, pow- ered by multiple antennas in every car. The company is anticipating a grand opening and official launch of its service this fall.
See BRIGHTLINE page 10
Research projects steady growth in mango usage on menus
Operators take advantage of mango’s flavor, popular appeal and versatility
Orlando, FL – A recent study by the National Mango Board (NMB) suggests a bright foodservice future for mangos, with continued usage growth in all restaurant segments and an increase in mango penetra- tion from all day parts. The study shows all-day menus leading mango penetration with one-third of mango menu items, and dinner as the next strongest menu part; addi- tionally, breakfast applications con- tinue to track growth.
The NMB conducted menu men- tion research* on 7,000 chains (na- tional and regional) and independents to track mango usage in foodservice. The data measured penetration (per- cent of restaurants that serve that food, flavor or ingredient–an indicator of adoption) and incidence (percent of menu items that feature that food, fla- vor or ingredient–a versatility index).
Results of the study provide valu- able insights for identifying and cap-
italizing on mango trends. For example, while mangos have increased penetra- tion across all menu parts, they are fea- tured most often on beverage menus, with desserts and appetizers (30 per- cent growth) following in incidence. Mango is most often paired with neu- tral proteins (chicken and fish), and
ethnic or spicy ingredients, hallmark- ing its ability to complement savory, as well as sweet dishes. As one of the most popular fruits in the world, op- erators now recognize mango’s po- tential for enhancing ethnic street foods, condiments, snacks, breakfast,
See MANGO page 8
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