10 Reasons You Should Have Breakfast At Denny’s Tomorrow (Photos)
By Cooking Panda
Whether they make your favorite pancakes, you only eat there on road trips or you just follow them on Twitter, Denny’s has probably touched your life in some way. Now, it’s high time you made it one of your regular breakfast spots. While their low prices, massive menu and generous portions are obvious reasons to go, there are at least 10 more reasons to love America’s Favorite Diner.
Their absurd breakfast-related tweets and Instagrams will make you want their food anyway.
zoom in on the syrup pic.twitter.com/omRBupjrXq
— Denny's (@DennysDiner) March 1, 2017
Denny’s accounts are run by some social-media mastermind. Between pancakes Photoshopped into any imaginable situation, witty jokes about the latest memes and photo scavenger hunts like the one above, the restaurant’s internet activities always get followers talking.
They’re not afraid to jazz up the traditional buttermilk pancake.
Nope, their stacks are much bolder with treats like these salted caramel and banana cream pancakes. They’ve got a shortbread batter, a topping of vanilla cream and bananas, a drizzle of warm salted caramel and an extra sprinkling of shortbread pieces.
They also combined flapjacks and pecan cinnamon rolls with their sticky bun pancakes, filled with glazed pecans and drizzled with an impressively neat design of cinnamon sauce and cream cheese icing.
They’re so good, even Denny’s gets a bit carried away.
do you ever yearn for the soft touch of a pancake
— Denny's (@DennysDiner) May 12, 2017
They turned pancakes into bite-sized fritters and decided to call them pancake puppies.
Sharing pancakes with friends has never been easier logistically — though fighting over the last bite of these babies would probably be much more intense. This tempting array of s’mores puppies with marshmallow sauce probably wouldn’t survive 60 seconds on the table.
Their breakfast is just as photogenic as that of a hoity-toity establishment.
Their crispy bacon strips, perfectly shaped and yellow sunny-side up eggs and golden brown waffles look just as aesthetically pleasing as the same foods at some trendy Los Angeles eatery.
They use seasons and holidays as an excuse to get extra delicious.
With pumpkin cream pancakes in the fall and Rudolph pancakes around Christmastime, Denny’s always gives breakfast lovers an excuse to go out and celebrate.
Eating a breakfast sandwich is a lot more fun when it’s called “Moons Over My Hammy.”
While ham, scrambled eggs and two cheeses on grilled sourdough is a remarkable feat of its own, the name of this sandwich is enough to make you love ordering it time and time again.
You can top your hash browns with far more than ketchup.
That’s right, Denny’s serves ‘em covered in cheddar cheese — or everything-style with onions, cheese and country gravy.
Can’t decide what to order? You can try a bit of everything.
Grand Slams are exceptional not only for their vast quantity of food, but for their variety. Can’t decide between French toast and eggs and bacon? Get it all with the French Toast Slam. Want pancakes and hash browns and eggs and sausage and coffee but are too embarrassed to order all of it at once? Thankfully, the Grand Slam Slugger makes it socially acceptable.
You can still Slam on a diet.
While most Denny’s Slams admittedly involve piles of pork and troughs of sugar, the Fit Slam yields a tasty and balanced breakfast of an egg-white omelet with spinach and tomatoes, turkey bacon and an English muffin. Order it, and your pancake-eating friends just might be jealous of your plate, after all.
There’s something for everyone.
Even if your breakfast crew includes an athlete wanting to eat light before a workout, a sugar-loving vegetarian, a ravenous meat eater, a caffeine addict and a hungry person with just $5 in their pocket, everyone will be able to find something to devour.
Featured image credit: Joits/FlickrTags: breakfast, Denny's, diner food, Diners, pancakes, restaurants
Pricey Restaurants Means More People Eating At Home
By Cooking Panda
It’s not only the fast food industry that’s seeing stale growth in recent years — the restaurant industry as a whole is struggling with overcoming stagnation. In fact, Americans today are cooking or eating in much more often than they were just a few years ago.
According to CNBC, one-third of U.S. adults are eating out less than they were three months ago, even. A Reuters/Ipsos survey asked more than 4,200 of these adults about the reason behind their eating out less, and 62 percent of them said that cost was their main reason.
Some restaurants are said to have raised their prices somewhat due to recent minimum wage increases, which haven’t affected grocery stores as harshly, meaning the gap in price between eating out versus staying in and buying groceries is growing much larger. That’s not even to mention new industries like the groceries-delivered-to-your-door popping up. Think of places like Blue Apron and Hello Fresh. They charge around $60 for a week’s worth of food for two people (depending on the company and service you choose) and deliver fresh, healthy ingredients right to your home. How’s that for both price and convenience? It makes you almost feel bad for the restaurant industry.
Annual traffic has been reported to have only increased 1 percent since the 2 percent drop from the recession back in 2009. However, although many are opting for eating in rather than eating out, grocery stores aren’t seeing quite the growth that these numbers would have us believe.
Mostly likely the companies that are going to see the biggest growth in the overall food industry are those like Domino’s and Panera, who make ordering food just so convenient. Take Panera’s rapid pick-up service, for instance. You can order online before you head out and then just grab it from the shelf and keep going. The only thing more convenient is having pizza delivered to your door.
These findings are all very interesting, and it will be even more interesting to see how the food and restaurant industries will innovate to keep up.Food Industry, Grocery Stores, restaurants
Has The Tech Industry Ruined The Restaurant Scene In Silicon Valley?
By Cooking Panda
There was a time when Silicon Valley was home to many enticing restaurants and the economy was working for small businesses and mom and pop shops.
However, the boom of large tech corporations such as Google and Facebook is making life hard for restaurant owners today. The New York Times reports that these tech giants are offering salaries and benefits that far outrank what local small business owners can afford to pay employees, and are therefore taking workers from them.
Aside from that, they are using their own restaurants to feed their staff. There are appealing restaurants in the area that are thriving, but they are often associated with the tech companies, and you must be an employee to eat there.
The growth of the tech industry in Silicon Valley should be a good thing, especially since it helps invigorate the startup attitude of other tech-minded individuals. But, all of this added activity is driving up the cost of living and the cost of commercial space to the point that those who already had businesses, mainly restaurants, can’t keep up. As they are closing down, new tech startups are either taking over, or fast food chains with plenty of revenue from other locations are moving in.
At this point, it’s difficult to survive unless you survive on fast food or on $500 meals, available for corporate dinner outings, no doubt.
Citizens and local small business owners are struggling, and many are shutting down and moving out of town, but prices in surrounding areas like Cupertino and San Jose are seeing steep rises in cost of living as well. The average rent for a 1 bedroom apartment in these areas easily runs from $2,500 a month to $2,800 a month, which equals rent in New York City.
According to Palo Alto’s planning department, lease space in the city is up over 60% from 2012, at $7.33 per square foot, reports The Seattle Times. These conditions are hardly conducive to running successful restaurants or other small businesses. One restaurant backer said, “I’m supportive of the start-up community, but not at the expense of the community.”
I’d have to agree. What a shame.Mom and Pop's, restaurants, silicon valley
Snooty Restaurant Survival Guide: How To Decipher Pretentious Menus
By Cooking Panda
At nicer restaurants, I often feel like a barking idiot, spending the first part of dinner not briefly surveying the ridiculous menu descriptions and feeling satisfied with my choices, but asking the waiter, “What’s that?” about every other word on the menu. And once I finally make my decision, I’m not totally sure what I’m getting myself into; half of the descriptions are in French, and helpful adjectives are nowhere to be found.
Nonetheless, I consider myself fairly adept at navigating the culinary landscape of today — I write for a food site, after all — but I’ve been stumped by pretentious menus too many times not to compile a snooty food dictionary for the wellbeing of the dining community.
Study up and storm into your next highfalutin restaurant with the power of knowledge. Here is a list of some pretentious food names and pretentious food descriptions.
Category One: Simple Foods And Drinks, Usually Listed In French To Sound Better
Aperitif: A light alcoholic beverage to stimulate the appetite before a meal. It’s usually champagne or sherry, but does alcohol really have to be light to make you want food?
Burrata: A fresh Italian cheese made from mozzarella and cream. It is the cheese of your dreams. If you see it, order it.
Digestif: An alcoholic beverage served after a meal to “aid digestion.” They’re usually listed on the dessert menu and are highly potent. Think Grand Marnier or Cognac.
Fruits de mer: Seafood
Gateau: Cake. If you say the word “cake,” you’ve got my attention. Gateau? Eh.
Haricot Vert: Green bean
Jamon/Jambon: Ham. Yeah, the word “ham” has no allure, so I cast no judgment for snobbiness there.
Lardon: Delicious bacon chunk. Lardons are both thicker and better than dry ol’ bacon bits, so restaurants also have license to throw around a French word on this one.
Poivre: Pepper. You’re probably getting yourself into a yummy situation where your meat was rubbed with coarse ground peppercorns or comes with a peppercorn sauce. Both good things.
Pomme de terre: Potato (“apple from the earth,” according to the French)
Rocket/roquette/rucola/rugola: Arugula, that bitter green used in salads and thrown on pizzas
Roe: Eggs or reproductive glands of fish and shellfish. HA. Roe is usually used as a topping on sushi rolls. It’s the orange, but sometimes red or black, stuff that tastes like salty, briny bubbles. It makes your meal more expensive but also more photogenic.
Sorrel: A bitter spring green. I don’t know what I used to think this was, but every time I see the word, I picture a woodland animal.
Truffle: Not the wonderful chocolates, in most cases. Truffles are super expensive fungi with an earthy, funky taste. They’re commonly used to flavor fries and pastas. You should definitely order truffled things.
Category Two: Common Menu Items, The Names Of Which Confuse People
Canape: Small pieces of bread, sometimes toasted, topped with meats, cheeses and spreads and often served with cocktails. It’s the French word for “couch” and sounds like something you’d wear, but it’s simple, good food.
Carpaccio: Raw meat or fish sliced or pounded very thin. It’s usually served as an appetizer with olive oil, lemon juice and salt and pepper.
Charcuterie: Like a cheese board, but with meats. Think sausage and salami and prosciutto. The world’s confusion with this term can best be summarized by Modern Family’s Jay Pritchett: “That’s charcuterie? I’ve been avoiding that on menus for years. They’re killing themselves with that name.”
Hash: Chopped up meat and veggies with seasoning, sautéed until golden brown. You usually can’t go wrong with a hash, especially if you #putaneggonit.
Smorgasbord: A lot of stuff on a plate. It can be served as an appetizer or main meal and usually includes pickled fish, marinated veggies, smoked salmon and other things. It’s a Swedish thing.
Tapas: A wonderful Spanish way of evening dining that involves small shared plates and local wines and aperitifs. It’s gotten pretty hip in the U.S. and is a great way to eat out as a group.
Category Three: Technical Terms
Al forno: Baked or roasted
Au gratin: Means your dish has been topped with cheese or bread crumbs mixed with butter and baked. Means your dish, probably potatoes, is gooey and bubbly and topped with a desirable buttery crust. Means you could make just about anything au gratin, and it’ll be a winner.
Bechamel sauce: Also a terrific gooey element. It’s a thick cream sauce used as the base for many carb-heavy, and therefore excellent, foods, like lasagna and macaroni and cheese that is not from a box.
Compote: Basically jam
Confit: Meat cooked in its own fat, usually the fate of ducks and geese
Coulis: A thick puree, sauce or soup of absolutely anything. You could serve fries with Heinz ketchup and call it, “potato strings with tomato coulis.”
Crudo: Raw fish. Different from sashimi in that it isn’t just about the fish; it’s about the ingredients added to flavor the fish. It makes for a light, refreshing appetizer.
Fricassee: Stewed or fried pieces of meat served in a white sauce. Next time you make a creamy chicken bake or something, definitely call it a fricassee. Absolutely.
Noisette: French word for “hazelnut” but is actually a small round steak. (???) How many noisettes have I let pass me by because I thought they were nuts?
Reduction: An extra-thick or concentrated liquid that got that way because it was boiled and/or simmered
Category Four: Straight Up Foolery
Amuse-bouche: “Amuse the mouth,” which sounds gross. Atomic Gourmet says these small samples of food are served before a meal to “whet the appetite” and “stimulate the palate,” which are two more gross sounding clusters of words.
As consolation, if you get an amuse-bouche, it’s usually “compliments of the chef,” so it’s a free bite of classy food you got for eating somewhere bourgeois. Amuse that mouth.
Artisanal: Meant to conjure an air of handcrafted-ness but has come to mean absolutely nothing at all. Dunkin’ Donuts rolled out Artisan Bagels, which really says it all. The word “artisan” on a menu description is like a mint leaf on top of a cake — it does nothing but makes it look better.
Foraged: Carefully found food from nature. If you’re eating at Noma, OK, your food was legitimately foraged from a Copenhagen forest near your table. If you’re eating at Applebee’s, the “foraged mushrooms” on your pizza were “hand-selected” from a truck.
Hand-cut/hand-peeled/hand-selected: Your food was touched by people’s hands, which is what would have had to have happened in order for it to be made.Featured Photo Credit: Barf BlogTags: fancy, food, menu, pretentious, pretentious food, restaurants, ridiculous menu, snooty
Barnes And Noble Is Getting Boozy
By Cooking Panda
Have you ever wanted an excuse to spend the day at a bookstore? Have you ever dreamed of going to a bookstore on a date? Do you wish you could justify making the trip to a bookstore instead of ordering what you need on Amazon?
Barnes and Noble is trying to make a comeback with “concept stores,” which feature restaurants that serve alcohol.
“We wanted to create a better bookstore,” Jaime Carey, who was recently promoted to president of development and the restaurant group, said to Fortune. “We already have a cafe, so we said let’s have a much better food experience frankly.”
Four of these “concept stores” will be open throughout the nation, “complete with a new restaurant featuring an expanded menu along with a beer and wine offering,” according to a press release.
As Barnes and Noble’s biggest competitor is Amazon, the national retail bookseller is looking for additional incentives to entice customers to make the trek to their stores. The company’s sales fell 0.8 percent last quarter, and its Nook e-readers and e-book business are also struggling to keep a substantial share of the market, according to the Palm Beach Post.
“We think they’re going to drive traffic to the store and keeping them in the store longer,” Carey explained.
The first concept store will open in Eastchester, New York, this October. Other stores will follow at the Edina Galleria in Edina, Minnesota, at the Palladio in Folsom, California, and another at One Loudon in Loudon, Virginia.
Although Barnes and Noble reported a decrease in sales in its fourth quarter report, the company’s stock price managed to rebound after the announcement of its new concept stores and two executive appointments.
“Jaime’s promotion underscores the importance of having a leader devoted to our new store concepts with a focus on an enhanced restaurant experience,” said the company’s chief executive officer, Ron Boire, of Jaime Carey.
“Mike is an accomplished leader with a proven track record for driving results,” said Boire of Michael Ladd, who was named the new Vice President of Stores. “We think he is the perfect addition to our management team given his broad range of retail capabilities.”
In 2014, Starbucks initiated a similar concept, according to The Huffington Post. Select locations offered occasional “Starbucks Evenings,” which featured wine, beer, and appetizers for its customers.alcohol, Barnes and Noble, bookstores, concept stores, restaurants
New Deadline Requires Restaurants To Post Calorie Counts Of Food
By Cooking Panda
A new federal deadline of May 5, 2017 will require U.S. restaurant owners to post the calorie counts of the food they sell, as part of the Affordable Care Act of 2010 (aka Obamacare), reports Metro.
The regulation aims to help consumers make more informed choices about their nutrition and intake, since Americans reportedly eat and drink approximately one-third of their calories away from home, reports Metro.
Food retail establishments with 20 or more locations will be required to list calories on menus and menu boards. The regulation will also apply to vending machine operators with 20 or more units.
The postponement from the initial December 1 deadline was contained in final guidance from the Food and Drug Administration released on May 5; Fox reports that we can thank lobbyists for Domino’s Pizza Inc., convenience stores and supermarkets for the delay; additionally, the U.S. House of Representatives passed legislation aimed at the weakening rule in February.
“I’m hopeful that the date will stick,” said Margo Wootan, director of nutrition policy at the Center for Science in the Public Interest, as reported by Fox.
Due to the rule’s delayed start date, some early critics such as McDonald’s have already been displaying caloric and nutritional information for years in compliance with rules set by California, New York City and other jurisdictions, reports Metro.
Although the new requirements might be viewed as unnecessary or burdensome to some chains, the upside to food retail establishments ensuring menu transparency is immense. Just think about the man who died after consuming a curry laced with peanuts — surely, he could have benefited from knowing more about what was in his food.calorie counts, FDA, restaurants