Celebrity chef David Chang's company, Momofuku, is facing backlash for sending cease-and-desist letters to small businesses using the terms "chili crunch" and "chile crunch" on their products, claiming trademark infringement. The move has sparked criticism from fellow Asian food producers and chefs, who argue that the terms are generic and culturally specific. The dispute has ignited a debate about trademark rights, fair competition, and the impact on small businesses within the Asian food industry.
Momofuku's trademark of "chile crunch" has sparked controversy as it issued cease and desist orders to small businesses using similar terms, prompting public outcry and debate over cultural sensitivity and trademark rights. An IP lawyer explains that the legal action aims to protect the brand's exclusivity and profitability, but the public backlash may impact the trademark office's decision. The lawyer also discusses the potential impact on small businesses facing litigation and the cost-benefit analysis for Momofuku.
Shake Shack is offering free chicken sandwiches on Sundays in April, seemingly taking a dig at Chick-fil-A's closed-on-Sunday policy and recent decision to shift away from antibiotic-free chicken. The promotion highlights Shake Shack's antibiotic-free chicken and requires a $10 minimum order using the code CHICKENSUNDAY. Chick-fil-A cited supply concerns for their switch from antibiotic-free chicken, while Shake Shack is emphasizing their commitment to antibiotic-free chicken with this promotion.
McDonald's has quietly reintroduced bagels to its menu at thousands of locations after discontinuing them in 2020, following a surge in demand and surprising success in select markets. The return of the breakfast staple has sparked excitement among fans on social media, with some locations already offering the item. This move comes as McDonald's also announces a partnership with Krispy Kreme and hints at potential new menu items in the future, while addressing concerns about affordability and food inflation.
Andrew Zimmern explains that rising fast food prices, exemplified by a recent viral outrage at Five Guys, are due to various factors including soaring beef costs, severe weather impacting cattle, concentration of market power among a few companies, rising prices for ingredients like buns and tomatoes, increased labor costs, and the need for fair wages and benefits for employees. He argues that Americans are emotionally addicted to low food prices and that the industry needs to charge prices sufficient to sustain their businesses and pay fair wages.
McDonald's franchisee Lou Groen created the Filet-O-Fish sandwich in 1962 to attract Catholic customers abstaining from meat on Fridays during Lent, leading to a quarter of its sales occurring during the 40 days of Lent. The sandwich, made of Alaskan pollock, remains popular year-round and is a testament to Groen's customer-first approach, outshining McDonald's founder Ray Kroc's alternative meatless idea, the Hula Burger.
Brice Klein and Saba Fazeli, both 29, are entrepreneurs aiming to revolutionize plant-based meat by adding real animal fat to improve taste and texture. Their startup, Choppy, seeks to address the flavor and texture limitations of plant-based proteins. They are part of a growing trend of startups, including Mission Barns and Hoxton Farms, exploring the addition of lab-grown fat to enhance plant-based meats. These entrepreneurs believe that improving taste is crucial for the long-term success of plant-based products, as evidenced by the recent stagnation in plant-based meat sales.
Subway is adding footlong snacks called Sidekicks to its menu, including a chocolate chip cookie, Cinnabon churro, and soft pretzel, in response to customer demand for more menu options. The new items are expected to boost revenue and appeal to college campuses, with customers also adding them to their sandwich purchases. This move comes as Subway aims to revamp its business amid declining store numbers and lower sales compared to competitors, despite recent positive sales trends.
