This new concept seems to becoming more and more popular. I still prefer real meat and potatoes. Liquid noodles? 

To me half of the appeal of a dining experience is the atmosphere and presentation of food as well as the taste.  People may think this tastes good and is an interesting experience, but this not a restaurant where I would like to eat.  I don’t find the presentation of these meals appealing whatsoever.

Imagine being the restaurant manager that has to explain this menu!

Ruby Tuesday will expand its test of Sunday brunch to hundreds of locations.  The move into the breakfast by the dinnerhouse chain could provide a jolt to sales at a time when restaurants are struggling to entice consumers to spend more on dining out.

I think this is a great idea for the growth of any brand.  I live in the Annapolis, MD area and having breakfast on the weekend is almost impossible.  Unless you arrive at the restaurant very early you can plan on standing in line.

I always thought restaurants were missing a market with all the boaters in this country. I'd love to Captain this boat.

KFC has set out to feed the fleets! The world’s largest chicken chain is launching their newest tasty Value Menu items with a different kind of launch – the nautical launch of the first-ever “Float Thru” restaurant. From KFC-branded potholes to corporate logos visible from space, the brand known for eye-catching marketing firsts is at it again. Now, for the first time ever, boaters who visit the drive-thru window on the water will get a chance to sample KFC’s Ultimate Value menu items for free.

Throughout the weekend and in conjunction with the 2009 AVP Crocs Cup Championship Kentucky Grilled Chicken Chicago Open, the KFC “Float Thru” will set sail on Lake Michigan, offering captains and deckhands alike a taste of southern hospitality. Boaters, jet skiers or anyone else aboard a vessel can enjoy free KFC lunch courtesy of the Float Thru, located just off shore of Oak Street Beach, site of the professional volleyball tournament.

Many of you know that in my “former life” not only was I a charter boat captain and managed a fleet of 26 power boats, but I was the first woman captain on the Chesapeake Bay.  I always thought this concept would be a huge success. There are so many boating markets in the US. Often charter boats work the northern harbors in the summer then head to Florida for the winter.  A float-thru restaurant boat could do the same thing. Then take it one step further.  If you’ve ever cruised the US or Virgin Islands you know anchorages and jammed with boaters especially in the winter. That business is so large that the restaurants will actually pick up customers in dingys and ferry them to the restaurant and return them to their boat afterwards.  This float thru concept would be hugely popular.  Sounds like another business I need to start!