8 minute read
Talking turkey
from Bottom Line Oct2020
by Foodbuy
Food facts Talking Turkey
As we head into the holiday season with Thanksgiving feasts and Christmas gatherings, menus will be loaded with all things turkey. And once again we will be asking that age-old question: Will that be white or dark meat? So while your guests are pondering their decision, here’s some facts you can share...
WHY IS SOME TURKEY MEAT DARK?
Meat is darker if it contains higher levels of myoglobin, a compound that enables muscles to transport oxygen, which is needed to fuel activity. Turkeys don’t use their wings much — usually only flying short distances from the ground to perch. They rely mainly on their legs to get them around. The active muscles in their legs and thighs are full of blood vessels that contain myoglobin (or muscle hemoglobin). Myoglobin delivers oxygen to the muscles. The more myoglobin the muscles contain, the darker the meat. The less active muscles like the breast and wing, contain less myoglobin and remain white.
A 15-pound turkey has 70% white meat and 30% dark meat. A male turkey is called a tom or a gobbler, a female turkey a hen, and a baby turkey a poult or chick. Hens tend to be smaller, and meat from either will taste the same.
DOES TRYPTOPHAN MAKE YOU SLEEPY?
It’s true that turkey contains tryptophan, an amino acid that your body uses as a building block to produce serotonin, which does help regulate sleep. But there is no more tryptophan in turkey than in other common meats like chicken and beef. Other foods, including nuts and cheeses, contain more.. That after-dinner nap is triggered by eating a big meal with lots of carbohydrates and sugars and your body producing insulin to digest it.
Unlike turkey legs, turkey wings are considered white meat but have a richer, more gamey flavor than turkey breast
WHICH IS BETTER FOR YOU: WHITE OR DARK?
White turkey breast comes out a bit ahead of dark meat, but surprisingly just by a feather. Per 3 ounces, opting for white meat over dark will save you 45 calories and 6 grams of saturated fat: 115 calories and 0 grams of saturated fat versus 160 calories and 2 grams of saturated fat, respectively. Both white and dark meat are a good source of protein, offering 26 and 24 grams per serving, respectively. However, dark meat does have one nutritional advantage over white meat — it delivers more iron (11% of the daily value, compared to 7% in turkey breast).
The higher fat content of the legs and thighs imparts a lot of flavor, plus helps the meat stay moist. Whereas the white meat can be drier and less flavourful.
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R.I.B.A. design services What’s the best menu for you?
DESIGN SERVICES
COVID has turned the restaurant industry upside down...and sideways, then spun it around, and we’re still waiting for some sort of stable landing. Restaurateurs have had to scramble to find new ways of doing almost everything, including takeout orders, delivery, curbside pickup, changing menu offerings, social distancing, patios, and even handheld menus. So what is the best way to present your menu to customers during COVID? There’s plenty of options that can suit all of your needs — and your budget. At R.I.B.A. Design Services, we can accommodate all of your menus needs, both print and digital.
SINGLE-USE MENUS
Recent studies suggest that the COVID-19 virus can remain on surfaces for several hours, so restaurants must do their utmost to keep patrons safe. A new, clean paper menu reassures customers that they’re handling something that hasn’t been touched or coughed on by other patrons, and that the restaurant owners are making safety a priority. Paper menus are relatively low to cost to print and allow for the quick, easy changes of menu items and prices when needed. • Disposable placemats • Single use paper menus • Folded takeout menus
LOOKING TO GO DIGITAL?
If all of your patrons have access to cell phones, online menus could be an option. • Customized QR codes with your logo can be scanned and linked to you online menu. Can be done as sticker, table top cards, posters, coasters, etc. • Menus can be designed and posted on your site. • Digital menu boards can be placed in optimal viewing areas. • Contact R.I.B.A. design services for any of your digital needs.
RE-USABLE MENUS
This is still an option during COVID if you have them laminated or in plastic sleeves, both of which can be sprayed with disinfectant and wiped down. Contact R.I.B.A. design services for pricing and options.
O/B 1129337 Ontario Inc.
AN UKNOWN FUTURE
There are many unanswered questions regarding INSURANCE and the HOSPITALITY INDUSTRY. 2019 brought a hardening of the market to hospitality, premiums are forever-increasing, plus the impact of COVID-19 in 2020 have all caused carnage for the industry. Many restaurateurs have experienced financial strains, broken dreams and worst of all, business closure. Brokers are in support of their clients and understand the impact. However, there are fewer and fewer markets in Ontario offering hospitality insurance at this point in time.
IT IS OF THE UTMOST IMPORTANCE TO MAINTAIN YOUR CURRENT INSURANCE,
as markets are very limited especially to licensed restaurants, non-payment cancellations and risks with poor risk management.
Norwich Insurance Brokers o/b 1129337 Ontario Inc. certainly understands the strains and struggles of today. We are here for your support in any way we can. As brokers, we will advocate for all our Insured Clients and Insurance Companies.
1-800-280-0937
www.norwichinsurance.com THE BOTTOM LINE October 2020 |
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You could be losing out on money.
Are you doing business with, switched to or added one or more of the distributors below?
Have you let the R.I.B.A. office or R.I.B.A. representative know your new account number?
If not, you’re missing out on money.
We cannot process your manufacture rebates without knowing your distributor account numbers. Your account number aligns you to our program for the sake of retrieving your velocities needed to invoice the manufactures for your entitled money.
Call us today 1-888-320-RIBA (7422)
MORTON FOOD SERVICE
Contacts Office Contacts
Vice President Christos N. Kyriakopoulos 1-888-320-RIBA (7422) Ext. 202 (519) 476-2331
General Manager Rich Hsu 1-888-320-RIBA (7422) Ext. 203
Administrative Assistant Nancy Rasic 1-888-320-RIBA (7422) Ext. 208
Marketing Manager / Graphic Designer Susan Batsford 1-888-320-RIBA (7422) Ext. 205 Key Regional Contacts
Senior Director of Sales Peter N. Kalantzis 1-888-320-RIBA (7422) Ext. 204 (519) 476-6522
Project Development Manager / Development Representative George Kapogianis (519) 476-7966 Coffee Equipment & Service Technical, Logistics & Warehouse Manager Jay Gahwi (226) 688-7299
Service Technician / Delivery Dean Kalantzis 1-866-942-4569
Reference Numbers
Supplier Listings
Belmont Meats Burnbrae Farms Canada Bread Consumer Centre Canadian Linen Chase® Merchant Services Ecolab Erie Meat Products Ltd. Export Packers Fresh Start Foods My Barista 888 Norwich Insurance Brokers Pepsico Foodservice Rational Saporito Foods Selectpath - Benefits and Financial Sofina Foods
Distributor Listings
Findlay Foods (Kingston) Ltd. Flanagan Foodservice Inc. (Kitchener) Flanagan Foodservice Inc. (Whitby) Flanagan Foodservice Inc. (Sudbury) Gordon Food Service Mercury Foodservice Morton Food Service Stewart Foodservice Inc. Sysco Central Ontario Sysco Southwestern Ontario Sysco Tannis Sysco Toronto
Call the R.I.B.A. Office Call the R.I.B.A. Office 1-800-465-5515 1-855-326-0940 Call the R.I.B.A. Office 1-800-35-CLEAN Call the R.I.B.A. Office (905) 792-9700 1-800-563-5033 1-888-320-7422 1-800-280-0937 1-800-387-9546 Call the R.I.B.A. Office (905) 944-0505 Call the R.I.B.A. Office Call the R.I.B.A. Office
1-800-267-2596 1-800-265-6550 1-800-265-6550 1-800-565-5850 1-800-268-0159 (905) 546-5554 1-800-265-5663 1-800-461-4473 1-800-461-6543 1-855-373-4555 1-855-736-6000 1-888-440-2524
Equipment Service Numbers
Pepsi Sudden Service Ecolab R.I.B.A. Coffee Direct* Chase® Merchant Services Help Desk 1-800-387-6683 1-800-35-CLEAN 1-866-942-4569 1-800-265-5158
*A direct customer is defined as an account that is invoiced/delivered coffee by R.I.B.A. .
