tracking
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Will the return of KFC's Double Down and the new Waffle Taco breakfast sandwich at Taco Bell boost sales in the U.S. too?
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Weather conditions in the state are affecting a number of key crops.
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Pests, rising heat and extreme weather may impact the supply of coffee in the future, and the industry is worried.
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Poultry prices benefit Kentucky Fried Chicken as it re-introduces its Double Down, as well as other chains.
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The cost of morning staples like bacon, coffee and orange juice is on the rise because of global supply problems.
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The National Restaurant Association's 2014 Restaurant Industry Forecast explores how consumers choose where to dine and other consumer trends.
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Prices for common foods like coffee, dairy and beef have increased greatly over last year.
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The National Restaurant Association's Hudson Riehle provides an update on...
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Customers need to be in the know to order these dishes.
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The quick-service chain closed three restaurants on April 4 in Crimea citing "manufacturing reasons."
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The nation's unemployment remained at 6.7 percent.
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Hear from a London-based barista to learn how coffee milk art is done.
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Wagyu farmers are betting that rising wealth in Asia will expand the market for premium beef.
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Pollo Tropical's Texas prototype brings Caribbean flavor...
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High vacuum tubing helps syrup makers draw more sap, and now, a new wireless surveillance system can alert them, remotely, if that tubing springs a...
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Sprinkles Cupcakes has opened a Cupcake ATM in New York City that dispenses the treats 24 hours a day.
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Fifteen-year-old McGarry already hosts an acclaimed restaurant pop-up and cooks at lauded Los Angeles restaurant Alma.
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Taco Bell introduced its new breakfast menu Thursday and its viral ad about the move made clear it's looking to beat out McDonald's.
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Taco Bell sent a clear shot into the heart of McDonald's breakfast menu yesterday with its own rollout of breakfast.
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Brian Niccol, president at Taco Bell, discusses the potential impact of the chain's new breakfast menu on daily sales.
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Speaking on the topic of the digital revolution in retail, Starbucks CEO Howard Schultz sees a 'seismic change in consumer behavior.'
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Drive-in restaurants are retro-cool. And thanks to strong earnings and a fun ad campaign, shares of Sonic have been on a tear lately. But is it ove...
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Starbucks CEO Howard Schultz discusses how he got Oprah Winfrey to partner with the Teavana brand.
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Parent Darden Restaurants Inc. wants to spin off struggling Red Lobster, but Olive Garden is not doing well either.
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Jordan Elkin and Brian McGovern, co-founders of Homarus, explain how they built a crustacean empire.
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The chef/restaurateur owns Chicago restaurants Alinea and Next, and the bar Aviary.
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Cronut creator Dominique Ansel and Lee Schrager, founder and director of the South Beach Wine and Food Festival, discuss great pastry and creating...
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The doughnut concept has surged over 15 percnet in the first few trading days of 2013.
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As part of trade talks, the E.U. wants to ban the use of names associated with Europe — like Parmesan, Gorgonzola and feta — on cheese products mad...
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The concept that began in New York City has since blossomed into a brand with storefronts on both coasts.
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IBM Research is exploring whether a computer can be creative by designing a machine that can create surprising yet flavorful recipe ideas no cookbo...
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Edgar Martirosyan of Los Angeles' Big Mama's and Papa's Pizzeria was made famous after Ellen DeGeneres had him deliver pizzas during the Oscars.
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Optimism about the year ahead drove a modest gain in...
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Paula Deen is among chefs looking to grow or repair their brands.
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The trend is, at least in part, the result of a rapid growth of oyster farms on the East and West Coasts.
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The woman who accidentally brought authentic Chinese food to America, now 94-years-old, was celebrated recently at the South Beach Wine and Food Fe...
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Emmett Burke, founder of Emmett's in New York CIty, discusses the deep-dish pizza battle.
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Farmers out West are facing a drought of historic proportions.
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Researchers at a U.S. military lab in Massachusetts are closing in on a pizza that can stay on the shelf for up to three years.
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A parody of the coffeehouse chain opened in Los Angeles.
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The sandwich chain says it is removing a controversial chemical, which is used in yoga mats, from its bread.
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The onsite foodservice provider opens a garden at the Colorado Convention Center.
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Local food was on the menu at the North American International Auto Show at the Cobo Center in Detroit.
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NRN senior food editor Bret Thorn hosts a panel discussion about "gay food"...
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A customer at a restaurant in Northern Illinois surprised three waitresses with big tips.
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Jon Snyder's Il Laboratorio del Gelato is one of New York City's top-rated ice cream makers.
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Buzzy Geduld's Donut Pub in New York City turns 50 this year.
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The NRA's Hudson Riehle provides an update on the latest Res...
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Arby's took advantage on Twitter of a strikingly similar hat worn by a...
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The updated flagship design features a "bake theater" and ...
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Recently, a crying baby disturbed patrons at renowned Chicago fine-dining restaurant Alinea, prompting debate over bringing young children to resta...
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Employees who "ooze hospitality" are in hot demand at The Cheesecake Factory.
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The quick-service chain has drawn ire from the Korean community in New York City for asking elderly patrons who loiter for hours to leave.
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Sara Bittorf breaks down the brand's 35 consecutive months of positive sales and a push to elevate the customer experience.
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The fast-casual chains continue to perform well as traditional quick-service brands like McDonald's struggle with waning consumer confidence.
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Brooke Johnson, president of the Scripps Networks Inc.'s Food Network channel, discusses the status of negotiations with the cable operator.
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Don Thompson, president and COO at the time of this interview, discusses the quick-service chain's beverage platform and outlook.
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The casual-dining operator's chief executive discusses bridging the gap between consumers and the CEO role.
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Howard Schultz discusses the company's new tea venture, Teavana, and responds to criticism about high prices in China stores.
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The Starbucks CEO explains how the company aims to be a positive factor in America and its communities.
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The fast-casual operator says its profit rose 15 percent in the third quarter as more customers flocked to its restaurants for burritos, tacos and ...
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Chairman, founder and co-CEO Steve Ells discusses strategies for success.
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The condiment is showing up in products from vodka to lollipops.
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Damon Baehrel has created one of the most exclusive dinner reservations on the planet.
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Marketing executives from Facebook, Ford and Adobe discuss the challenges companies face when using digital media to target consumers.
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The International Franchise Association looks back at 2013 and ahead to what's coming up this year.
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The quick-service chicken chain's president and CEO discusses battling complacency at the brand.
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The Mexican chain has invested in fast-casual Pizzeria Locale.
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More hospitals are adopting healthful cuisine and choosing locally grown vegetables.
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Adam Platt sheds his anonymity and discusses the importance of restaurant critics.
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Domino’s customers who have a Pizza Profile on their Domino’s mobile app, as well as the Ford SYNC in-car connectivity system, will be able to plac...
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'Reveillon' has become a popular holiday dining tradition in New Orleans. Take a look behind-the-scenes look at one of the city's premier reveillon...
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Vinegar is back on the menu when it comes to making cocktails.
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The National Restaurant Association's Hudson Riehle provides an update on the latest Restaurant Performance Index and other economic indicators.
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The quick-service chain shows the building of a unit in Doralville, Ga., in a time-lapse video.
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The demand for fine wine has soared in China over recent years, but that growing thirst has created an opening for counterfeiters.
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Every Friday afternoon orders start pouring in at Slice, but the Chicago restaurant is not what it seems.
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Chain parent Darden Restaurants may spin off or sell the brand.
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Starbucks CFO Troy Alstead discusses the company's consumer loyalty success and mobile payment technologies.
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Troy Alstead says Starbucks is not changing its health benefits package for employees, but he is 'concerned about some of the unintended consequenc...
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CFO Troy Alstead insists it's about engaging the consumer, not selling products.
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CFO Troy Alstead talks about the coffee company's growth strategies both globally and in the U.S., including the recent acquisition of Teavana.
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A chef in Japan is trying to preserve the country's traditional cuisine as the popularity of Western food continues to mount.
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The legendary chef talks about how he built his famous Spago restaurants and turned his name into an international brand.
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Brennan's Inc., former owner of the landmark Brennan's restaurant, is bankrupt and must be liquidated, a federal bankruptcy judge has found.
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The start-up venture puts multiple credit, debit or gift cards onto one card.
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The casual-dining chain will start serving a $9.99 six-ounce burger to better compete with fast-casual and other full-service dining chains.
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Tips for refreshing your restaurant's lighting
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The importance of a recycling program at your restaurant
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Composting at your restaurant can cut costs.
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Learn from Gail Gand of TRU restaurant in Chicago about tracking water and energy costs.
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Expect local foods to remain hot next year.
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Hindy discusses beer, breweries, and how the culinary and beer worlds connect.
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The four-day conference brings together experts from Harvard School of Public Health, the Samueli Institute, and other leading organizations, to pr...
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Hudson Riehle provides an update on the latest Restaurant Performance Index and other economic indicators.
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New York restaurant Antojeria La Popular unveils its new grasshopper burger.
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The Dorchester's sister hotel, 45 Park Lane, is different in style but up there when it comes to indulgence.