2013年8月28日 星期三

McDonald's Mighty Wings/ Wings Demand in States

McDonald's Mighty Wings headed to a menu near you: What are they? 

 McDonald's new Mighty Wings

McDonald's will begin rolling out its new Mighty Wings at locations nationwide Sept. 9. (Chicago Tribune ) 


McDonald's has decided to take its Mighty Wings national, just in time for football season. The fast-food giant's version of party wings is headed to a McDonald's near you Sept. 9.
McDonald's tested the wings at locations in Chicago and Atlanta before deciding to roll them out nationwide.

With a name like Mighty Wings, you'd expect the wings to be served with a cape, or at least a side of superheroes. In reality, though, they're just bone-in chicken drumettes and wings.

ref: http://en.wikipedia.org/wiki/Poultry

The Mighty Wings come in orders of three, five and 10 pieces with a choice of nine sauces.

 You can dip them in Creamy Ranch, Honey, Barbecue, Hot Mustard, Honey Mustard, Chipotle Barbecue, Sweet Chili, Sweet 'N Sour or Spicy Buffalo.

The price for an order of wings will start at $2.99. The fast-food chain will have the wings at all locations nationwide by Sept. 24, but they won't last forever. The new item will only be available until the end of November.

The chicken wings are just the latest in a slew of new products McDonald's has rolled out in the last year. They include the premium chicken McWraps, egg white Delight McMuffins and blueberry pomegranate smoothies.

Are you planning on giving the new Mighty Wings a try, cape or no cape? 

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As farmers raise fewer—but bigger—chickens, chicken-wing supply is getting tighter, forcing restaurants to look ways of stretching their supply on Super Bowl Sunday.
A plate of Buffalo chicken wings at the Bellevue Tavern in Cape May Court House, N.J.
Associated Press
One of the smallest parts of the bird is becoming one big problem for restaurants.
As farmers raise fewer—but bigger—chickens, chicken-wing supply is getting tighter, forcing restaurants to look at frozen wings, boneless wings and other ways of stretching their chicken supply to still make money on Super Bowl Sunday.
“Wings are always going to be popular…but the days of giving them away are over,” said Bruce Reinstein, a restaurant consultant at Consolidated Concepts, who works food-service providers such as Chevys and Houlihan’s. “It’s not like you can produce a chicken with four wings,” he said.
This weekend alone, the National Chicken Council says 1.23 billion wing segments—the drumettes and that other flat piece—will be consumed at restaurants and Super Bowl parties. Meanwhile, wing prices have surged 14% over past year.
While restaurants are raising menu prices, the tough economy limits their pricing power when it comes to what generally is considered an inexpensive dish. If prices got too high, consumers might trade down to pasta, said Heather Jones, an analyst with BB&T Capital Markets.
Sysco Corp., one of the nation’s biggest suppliers of food to restaurants, said it has seen an increase of about 18% to 20% in wing orders from retailers this Super Bowl season, compared with 2012. “Generally speaking, wings have become poultry’s hottest commodity, and we’re seeing all-time highs in demands and pricing as a result,” said Charley Wilson, a spokesman for Sysco.
Last summer’s drought caused an increase in the price of chicken feed, leading farmers to decrease their flock sizes and raise bigger chickens instead. Farmers sell meat by the pound, so one six-pound chicken is worth the same as two three-pound ones to them.
Bigger chickens yield more breast meat and larger thighs, keeping retail prices relatively steady for most parts of the bird. But not for wings.
When wing prices were cooler, “There was not too much forward-buying by retailers,” said Bill Roenigk, chief economist with the National Chicken Council, an industry-trade organization. “This year, looking at wing prices in the fall, retailers and suppliers at chicken companies could see this tightness of supplies coming…and retailers have gotten a little more adroit,” in their negotiations with suppliers.
The supply of frozen wings nationwide was up 68.4% as of the end of 2012, from the prior year, he noted. Frozen wings are cheaper because consumers generally don’t love the idea of eating non-fresh meat at a restaurant.
Sysco said it has been successfully promoting boneless wings as a “cost-effective alternative” to traditional wings. “And diners like them,” Mr. Wilson said. Boneless wings aren’t only cheaper, they can be used in other menu items like Caesar salad.
Buffalo Wild Wings Inc. is playing down its signature dish in its marketing, and is changing how it serves wings to offset the costs.
“Our restaurants have transitioned to larger size wings in response to the continuing shift in the poultry industry to larger bird production,” Chief Executive Sally Smith said on a conference call in October.
Buffalo Wild Wings said that in the first two months of the fourth quarter, its traditional wings cost an average of $2.07 a pound compared with the average fourth-quarter price in 2011 of $1.42—marking a 46% increase. But for boneless wings, the chain has long-term contracts going all the way through March 2014, alleviating cost pressures.
Buffalo Wild Wings began testing a new menu last fall, which it plans to roll out nationwide in the first half of this year. It offers vague order sizes for wings, such as “snack size,” instead of specific wing counts.
“Our goal is to recoup some of the lost margin…by moving to the flexible portions,” Ms. Smith said.
Buffalo Wild Wings doesn’t expect customers to mind, since they are getting more meat. “The good news is I don’t think the chickens can get any bigger,” Ms. Smith said.
Sanderson Farms Inc., the nation’s fourth-largest poultry producer, says it ran into that problem. It had to keep slaughterhouses running on Saturdays in order to kill chickens at a younger, lighter stage, because “They were too big for our plants to run and too big for our customers, frankly,” Chief Executive Joe Sanderson said on the company’s latest conference call.
While Buffalo Wild Wings highlighted burgers on their menu last month, some restaurants might promote dishes made with other parts of the bird, such as the thigh, or even market wings as “jumbo-sized,” so they could charge more, Mr. Reinstein said.
Domino’s, though known for its pizza, has also made wings a big part of its menu. But since cheese is cheaper right now, Domino’s is able to offset the cost impact.
“You’ve got bigger wings across industry than you used to, but our customers expect wings by the count, so we’re going to stick with that, and hope it evens out in the end,” Domino’s Chief Executive Patrick Doyle said.


2013年8月26日 星期一



根據《康健雜誌》報導指出,天然酵母並不是什麼昂貴的東西,而是透過水果、蔬菜等素材,引誘空氣中的酵母來居住,進而培養可做麵包的酵母。但用天然酵母製作麵包相對耗工,因此由工廠大量繁殖的商業酵母(bakers yeast)便逐漸取代之。

「天然酵母其實存在於你我周圍,特別是水果表皮。」 烘焙資歷超過30年,台北城市科技大學餐飲管理系助理教授謝煒貞告訴我。
原來所謂的天然酵母(natural yeast),並不是什麼昂貴的東西,而是人類透過像水果、蔬菜與穀物等介質,引誘附著在介質及空氣中的酵母來居住,進而培養成可做成麵包的酵種,等於是免費的酵母。

當時並沒有添加物的發明,做麵包最基本的原料就是水、麵粉、鹽與酵母種,發酵時間偏長,外觀渾厚樸實,現在的業界稱為工匠麵包(Artisan bread),如果使用長時間發酵,口感偏酸,即所謂酸老麵麵包(sourdough bread)。
天然酵母過程耗工,不過在1860年代,商業酵母(bakers yeast)誕生,由工廠篩選與培育出優良的酵母菌,大量繁殖後,依水分含量與加工方式不同,分為新鮮酵母(fresh yeast)、快發乾酵母(instant dry yeast)等形式販售。
商業酵母逐漸取代天然酵母,成為主流烘焙業必備材料。美國市場研究機構BCC Research的數據顯示,2009年全球商業酵母市值,已高達9.04億美元(約270億台幣)。