May 17, 2020

IHOP becomes IHOb, and the 'b' stands for burgers

IHOP
IHOb
burgers
franchise
James Henderson
2 min
The IHOP restaurant franchise will know be known as IHOb, with the b to stand for burgers
IHOP Restaurants has rebranded, and will now be known IHOb, with the ‘b’ standing for burgers, the company has said.

The news of the rebrand was r...

IHOP Restaurants has rebranded, and will now be known IHOb, with the ‘b’ standing for burgers, the company has said.

The news of the rebrand was revealed next week, with speculation about what the ‘b’ may stand for, with guesses ranging from brunch to bananas.

In a release, IHOb said that change in fact celebrates the debut of the brand’s new Ultimate Steakburgers, a line-up of seven mouth-watering, all-natural burgers.

To show the brand is as serious about burgers as it is about its world-famous pancakes, it’s flipped the “p” to a “b” in their iconic name for the time being, including its Twitter handle.

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A flagship IHOb restaurant in Hollywood, CA, has also been completely “re-burgered”, and will offer all of the company’s new range of burgers, with its Ultimate Stakeburgers to come in seven varieties.  

“Burgers are a quintessential, American menu item so it makes perfect sense that IHOP, one of the most iconic, all-American comfort-food brands in the world, would go over the top to create a delicious line-up of quality burgers that hit the spot any time of day,” said Chef Nevielle Panthaky, Head of Culinary at IHOb.

“Our new Ultimate Steakburgers are made with all-natural, 100% USDA Choice, Black Angus ground beef that is smashed on the grill to create a sear that locks in the juices and flavour.

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Jul 26, 2021

Ireland could create template for global food sustainability

Food
Ireland
sustainability
CarbonEmissions
John Pinching
2 min
Luck of the Irish
Irish are dancing to an ethical food production tune as the world watches

Leveraging innovation could cultivate new agricultural breakthroughs, making Ireland the most responsible and sustainable food producer on Earth, according to a renowned local luminary.

Economist and author David McWilliams has insisted that Ireland can become a pivotal carbon-neutral, resource-efficient and sustainable food producer – possibly the most influential on the planet. 

He does acknowledge, however, that there are considerable obstacles on the country’s trailblazing journey to complete energy-efficient and sustainable food production.

McWilliams also claims that the widely-held belief within the EU that reducing food production thus reduces carbon emissions does not tally.

“For the European Union to get an aggregate reduction in carbon emissions,” said McWilliams at the Alltech ONE Ideas Conference. “It would seem to me much more logical to favour those countries that have had an evolutionary, ecological or environmental gift, in order to actually produce more, not less, because your input-output ratio is so much lower than it is either in the parched Mediterranean or in the frozen tundra of the North.”

Reflecting on the situation in the US, McWilliams said its agriculture output had tripled between 1948 and 2015, with exponential gains in efficiency. Surprisingly, agriculture only contributes to 7.5% of total US greenhouse gases, far below the 30% attributed to cars.

“I think American culture is changing, at least when you see it from the outside,” said McWilliams said of President Biden’s approach. “He's saying, ‘There's no point being wealthy if the wealth is only in the hands of a small minority. The wealth has to trickle down to everybody else.’”
 
McWilliams concluded that for Irish agriculture to modernise and grow, it should use one of Ireland’s leading sectors – technology – as a frame of reference.  It currently generates over $25 billion in exports.
 

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