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Beijing, China (AHN) – The chairman of the largest fast food chain in the Philippines disclosed on Wednesday that the company will expand operations in China in 2012 by opening 100 more stores.

Jollibee Foods Corp. Chairman Tony Tan Caktiong is in China as part of the 270-member delegation of Filipino businessmen that Philippine President Benigno Aquino took with him to Beijing to seek trade opportunities and ties.

Jollibee, a Filipino-owned hamburger chain, has surpassed U.S. fast food chain giant McDonald’s in the Philippines in terms of sales and number of stores. The company, known for its red-and-black bumblebee mascot, has one outlet in Hong Kong, 51 Hong Zhuang Yuan branches and 226 Yonghe King stores in mainland China.

Like its Philippine operations, which is a consistent money-maker for the company, Jollibee’s China operations registered a 28 percent growth in the first half of 2011.

Besides its operation in China, the company inked in May an agreement with a Vietnamese company to own and operate several dining establishments in Vietnam, Hong Kong, Macau and southern China.

Meanwhile, Philippine Foreign Secretary Albert del Rosario signed on Wednesday a five-year development program for trade and economic cooperation expected to boost two-way trade between Beijing and Manila to $60 billion by 2016.

The signing of the agreement, including a memorandum of understanding between the Philippine and Chinese foreign affairs offices and another cooperation agreement between the People’s Television Network and China Central Television, was witnessed by Aquino and Chinese President Hu Jintao.

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Miami, FL, United States (AHN) – Burger King will introduce healthy options on its menu on Monday through the launch of the California Whopper. The new offering is made of guacamole, which is a dip made of mashed ripe avocado, white onion, lime juice and seasoning.

The California Whopper contains 580 calories, 56 grams of fat and 50 grams of carbs.

As part of the launch, the fast food chain will also air this weekend a new ad campaign to promote the California Whopper showing the fresh ingredients being washed, sliced and diced, with an upbeat music as the only audio.

Industry experts pointed out that Burger King actually is a bit of a late bloomer in the fresh food campaign as other fast food outlets such as McDonald’s and Subway’s have been cashing on it for years now.

Alex Macedo, senior marketing vice president of Burger King, said the focus of the number two burger chain is to convince diners to return by coming up with new menu, updating its stores and image. Among the image change of the company is to drop the King character as its mascot.

Along with the launch of the California Whopper, which would sell for $4.49, is the reintroduction of the Breakfast Croissan’wich. Besides guacamole, the California Whopper will have Swiss cheese and bacon.

Burger King reported last week a 2011 second quarter earnings before interest, taxes, depreciation and amortization of $150.6 million and the opening of 56 more international restaurants.

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Seattle, WA, United States (AHN) – In trying to eat healthy, making wise choices is not the only obstacle for many. Expense is another. New research shows that eating healthy can cost an extra $7.28 a week, or about $380 a year.

A recent update of U.S. nutritional guidelines, once known as the Food Pyramid and now called My Plate, calls on Americans to eat more fresh foods containing potassium, dietary fiber, vitamin D and calcium. But according to a study published Thursday in the journal Health Affair, for the typical consumer adding foods containing these vitamins and nutrients can add hundreds to a yearly grocery bill.

Researchers of the study note that 15 percent of America say they don’t have enough money to eat the way they want to eat. And, recent estimates show 49 million Americans make food choices based on cost.

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Paris, France (AHN) – McDonald’s in Europe said on Wednesday that beginning October its fish sandwiches sold across the continent will have a blue-eco label.

The label, which will be on the wrapper of the fast food chain’s Filet-o-Fish sandwiches, will be issued by the Marine Stewardship Council. The council, a nonprofit organization, certifies if the fish used is sustainable.

The council was established in 1995 by the World Wildlife Fund and Unilever.

McDonald’s serves about 100 million Filet-o-Fish sandwiches yearly in Europe. The item is made of fried white fish, tartar sauces and cheese on a bun.

Besides it Filet-o-Fish sandwiches, McDonald’s coffee in Europe has a certification from the Rainforest Alliance in response to criticisms from green groups which have accused the fast food giant of destructive practices for the food it serves.

The Marine Stewardship Council upheld early this year an objection from the Scottish government to certify the mackerel fishery industry of the Faroes as sustainable. The objection was based on the Faroes unilateral hike of its catch quota in 2010, although the council said that the mackerel fishery industry was managed well.

Recently, largest U.S. supermarket chain Wal-Mart mandated an MSC certification from all its seafood products suppliers or from an equivalent certifying organization for cultured fish. Other major retailers such as Kroger, Costco and Supervalu also required the MSC blue eco-label on their marine products suppliers.

Europeans are fussier than Americans when it comes to the sources of their meals. They insist that foods available at restaurants are environmentally sustainable, while their American counterparts generally accept genetically modified ingredients, a McDonald’s spokeswoman in London pointed out.

McDonald’s operates about 7,000 outlets in 39 European nations.

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Inflation or recession, either way the state of the U.S. economy today leaves few Americans untouched when it comes to the need to tighten our belts and re-think our business processes. Nowhere is this fact more evident that in the restaurant industry. As Restaurant Owners, we’re poised and ready to please our Customers, and when they’re experiencing financial stresses, the runoff will inevitably trickle down hill to us. Let’s examine some of the economic changes we’ve experienced in the United States recently that directly affect our revenue:

* Energy costs have steeply risen.
* Inflation rate is at a 17 year high.
* The high price of crude oil has increased transportation costs, directly effecting the cost of food.
* Though the price of oil is coming down, commodities costs continue to rise.
* Grains being used to produce bio-fuels is adding to the sharp rise of food prices.
* The largest foreclosure rate in the history of our Country is affecting the emotional moods of our Customers.
* Consumers are hanging on to their money, so they aren’t going out to eat as often as they once did.
* Consumers are looking for consistent, or reduced, prices when they do make purchases (or dine out).
* Development costs for new restaurants have increased significantly due to everything in the development process process being affected by high fuel costs and inflation.
* With immigration tightening at U.S. borders, we’re concerned about a reduction in the availability of labor in our workforce as well as a rise in labor costs.

A great example of the restaurant climate today can be found in New Jersey. With over 23,000 restaurants for patrons to choose from, and approximately 80 percent of new restaurants failing in the first 3 years, restaurant owners, including restaurant franchise owners, are streamlining everything from labor costs to portion sizes in efforts to stay “afloat”.

Food co-ops and Farmers Markets are enjoying a rise in popularity. Although established mainly for non-commercial use (restaurants normally have all food-stuffs delivered), there’s a new interest in the health and cost benefits of supporting locally grown and produced food resources. (more…)