Presorted Standard U.S. Postage PAID Permit No. 271 Tucson, AZ
SEPTEMBER | OCTOBER 2016
BE PART OF THE EXPERIENCE 2016 FOODSERVICE EQUIPMENT EXPO
SEE THE CHOICES, LISTEN TO EXPERTS & TASTE THE FOOD! Your one-stop opportunity to see new and innovative foodservice equipment and supplies, watch live cooking demos and network with manufacturers.
LEARN HOW TO ENHANCE YOUR OPERATIONS with energy efficiency, current health codes and service maintenance tips. TASTE FOOD SAMPLES AND MENU OPTIONS made on forty pieces of equipment in our kitchen and smokehouse BBQ garden. EXPLORE THE BEST SUPPLIES AND EQUIPMENT by speaking with representatives from more than seventy-five manufacturers. visit socalgas.com/foodequipmentexpo for a list of equipment and supplies.
socalgas.com
REGISTER NOW socalgas.com/foodequipmentexpo
WHEN October 18 & 19, 2016, 10 a.m. - 3 p.m. RSVP by October 14, 2016 EVENT #36297 WHERE SoCalGas Energy Resource Center 9240 Firestone Blvd. Downey, CA 90241
1-800-427-2000
Š2016 Southern California Gas Company. All copyright and trademarks are property of their respective owners. All rights reserved. Space is limited and offered on a space-available basis. SoCalGas reserves the right to cancel this event. In the event of such cancellation, SoCalGas has no responsibility for non-refundable or other costs incurred by registrants in anticipation of the event. SoCalGas is not responsible for the views, interpretations or recommendations presented in this event, which reflect the positions of the presenters. The selection, purchase, and ownership of goods are the sole responsibility of registrant. SoCalGas makes no warranty, whether express or implied, including the warranty of merchantability or fitness for a particular purpose, of any goods discussed or showcased at this event. E Printed on recycled paper. N16E0064A
FROM THE EDITOR
CONTENT INSIDE 4 NEW TALENT
THE BIZ 2 0 OPERATIONS
Meet the new faces contributing to the Great Taste of Orange County.
8
Tackling the Business of Football
23
ANNIVERSARY CELEBRATIONS Restaurants in the Orange County
milestone birthdays.
Publisher, Proprietor
24
TERI’S TAKE
D
ining out is different than it was in 2000 when we started Great Taste and from what we hear, the worker pool is different too. We sent out questionnaires to some of you and got some feedback regarding the current job market that we share in this issue. If you didn’t get the questionnaire and want to give us your input, shoot us an email (teri@great-taste.net) and we’ll send you a link to an online survey and our brand new job board, or find the link on the Pro Page on www.great-taste.net. It’s our mission to bring as much delicious news as possible in each issue of Great Taste Magazine and we called upon many of our favorite Industry Pro’s to bring you tools and tips in this issue. As with any industry, Great Taste is a two way street. Thank all of our great advertisers who support the Southern California restaurant industry and deliver our Great Taste-ing news to you each issue. You’re the best.
F E AT U R E S 1 2 HIRING: FREEZE OR FIRE? 1 6 MEET OUR CHEF DE CUISINE
26
ARTICHOKE HEARTS
17
VIN Pops Every Day
D E PA RT M E N T S 6 CHEESE PICK OF THE MONTH
Jay Bogsinske
RECIPES 3 BACON-WRAPPED
41 GREAT TASTES Measure Up Your Wine List
& Chief Editor teri@great-taste.net
TECHNOLOGY Know the Difference.
community are recognized for their Teri Williams
Content
Saint Andre Triple Crème Brie
9
SEA | FARM | TABLE Chef Gabe Caliendo shares his favorites.
10
PRODUCE PICK OF THE MONTH Passion Fruit
SEASONED BACON
On The Cover The Bacon-Wrapped Artichoke Hearts with Lemon Tarragon Aioli and shaved Parmesan are found on the menu at Saint Marc Pub Café Bakery & Cheese Affinage at Pacific City in Huntington Beach. View the recipe below and other favorites by Chef Jay Bogsinske of Saint Marc on page 17. Photo by Michael Rutt.
BACON-WRAPPED ARTICHOKE HEARTS 1#
Farmland Log Smoked Bacon
Wrap each Artichoke in 1 slice of bacon and
1 flat
Marinated artichoke hearts (12 hearts) -
secure it with a skewer or pick. Place Bacon-
grilled
Wrapped Artichokes on a sheet pan. Sprinkle with
12
Bamboo skewers or picks
salt and pepper and bake for 20-22 minutes at
1C
Double yolk mayonaisse
350 degrees on low convection. Combine mayo,
1
Lemon zest (microplaned) and juice
lemon zest and juice, tarragon, parsley, garlic,
1T
Tarragon - chopped
salt and pepper and mix thoroughly with a whisk.
1T
Parsley - chopped
Reserve the sauce for plating and dipping. When
1
Garlic clove - minced
the artichokes are done, bacon is golden and
Salt and Pepper to taste
rendered. Remove from the oven and shave Parmesan over them. Enjoy!
SEPTEMBER | OCTOBER 2016 | great taste
3
INSIDE
New Talent
SINCE 2000
PUBLISHER/CHIEF EDITOR/PROPRIETOR Teri Williams
EDITORIAL Chief Editor Teri Williams Contributors Aaron Awat Katarina Bassil Chef Gabriel Caliendo Linda Duke Eric Gustafson Sonya Kelsen Sagi Rochman Taryn Sauer Laura Serrano John Terlato James Wood
GLEN TINSLEY
ART Art Direction/Design Lisa Brink
CHEF DE CUISINE, BRUNOS ITALIAN KITCHEN
lisa@designsmorgasbord.com
Before returning to his roots in Orange County, Tinsley worked in Tuscany, Italy for two years at an Agriturismo
PHOTO
named Antica Fattoria La Parrina. Agriturismos in Italy can be described as a hybrid between a farm and a
Photography Editor
bed and breakfast, where everything that is served is produced on-site at the farm. It was here that Glen developed hands-on, ingredient-driven cooking styles through cheese making, olive oil production, salumi preparation and winemaking and learned to truly embrace the farm-to-fork culture. From there he ventured back to Southern California, where he served as the Chef de Cuisine at Joe's Restaurant in Venice Beach at
Michael Rutt michael@michaelrutt.com
ADVERTISING Advertising Sales
the time that they received a highly-acclaimed Michelin star. Most recently he landed at Brunos Italian
Fred Burgess
Kitchen under the leadership and direction of Executive Chef and Partner Peter Serantoni. Chef Glen
714-960-0534
considers himself an asset to the OC dining scene, and with the help of his great team at Brunos, wants to
fred@great-taste.net
continue to grow Brunos utilizing his strengths: loyalty, focus, persistence, and most importantly, confidence. 21851 Newland St #217
BRUNOS ITALIAN KITCHEN 210 W Birch St, Brea, CA 92821
4
www.great-taste.net | SEPTEMBER | OCTOBER 2016
Huntington Beach, CA 92646 714-960-0534 fax 714-475-5869 teri@great-taste.net
INSIDE
HELPING OUR CUSTOMERS SUCCEED Food Safety Variety Quality Cost Control
The Fresh Produce Specialists Call Toll-Free: 1-800-252-9165 www.FreshPoint.com www.TheProduceHunter.com 155 North Orange Avenue, City of Industry, CA 91744
SEPTEMBER | OCTOBER 2016 | great taste
5
INSIDE
Cheese Pick of the Month
ST. ANDRE TRIPLE CRÈME BRIE ST. ANDRE TRIPLE CRÈME BRIE CHEESE IS PRODUCED IN COUNTANCES, A REGION IN NORTH-WESTERN FRANCE. This cow’s milk cheese has a high fat content of 75 percent, thus giving it the reputation for being known as the “heavenly cheese.” It is enhanced with heavy cream, creating a very dense buttery texture and is covered with a satiny edible rind, which perfectly blends into the inside of this rich, yet slightly salted, cheese. St. Andre Triple Crème Brie can make any white wine taste sour, so it is best paired with a desert wine or pale ale. St. Andre Triple Crème Brie can be used to make many delicious desserts or even be used to make a perfect stuffed chicken! A Chocolate-Glazed St. Andre Triple Crème Brie “Napoleon” or even Herb-Stuffed Chicken Papilotes is a must try with this delectable cheese! For more information on St. Andre Triple Crème Brie Cheese and other cheese, please contact your FreshPoint representative.
6
www.great-taste.net | SEPTEMBER | OCTOBER 2016
The Best Choice for Fall Favorites
LV 6PLWK´HOG )DUPODQG
When it it comes comes to fall fall favorites favorites like like bacon, bacon, sausage, sausage, and ham, Farmland Farmland is your your best choice. cho ice. W With ith a full full and robust robust line of of products products in each category, category, we can help help you you add rea vor and versatility versatility to any any menu menu application application or or daypart. daypart. reall fla flavor Please visi Please visitt www.SmithfieldFarmlandFoodservice.com www.SmithfieldFarmlandFoodservice.com ffor or tasty recipes, recipes, the latest latest industry ind ustry trends, and mo more re about about our full full line of of products. products. For F or mo more re information information and samples samples call call your your Farmland Farmland broker broker Karen Churchill Churchill at at Elite Elite Associates A ssociates 714714-256-8400. 256-8400.
Š2016 S Smithfield mithfield Farmland Farmland Sa Sales les Co Corp. rp.
INSIDE
Happy Anniversary In the restaurant business, arriving at the one-year anniversary is a huge accomplishment. In addition to the milestone first year of business, restaurants that have become a staple in the Orange County community should also be recognized and lauded for their outstanding food and service. Congratulations on your milestone birthdays! Visit great-taste.net for a comprehensive list of local restaurant anniversaries. Can’t find your restaurant’s birthday? Email info@great-taste.net and we’ll make sure to include your celebrations.
20 YEARS THE BUNGALOW WHAT YEAR DID THE RESTAURANT OPEN? 1996 HOW MANY OWNERS HAS THE RESTAURANT HAD? Three owners. Jim Walker purchased The Bungalow in 1998 and then partnered with Louie Feinstein as co-owner in 2013. HOW MANY EMPLOYEES DOES THE HOTEL/RESTAURANT CURRENTLY HAVE? 35 TO WHAT DO YOU ATTRIBUTE THE POPULARITY OF THE HOTEL/RESTAURANT? Guests feel like they are family when they are here – we’re the neighborhood “Cheers” bar. TO WHAT DO YOU ATTRIBUTE THE LONGEVITY OF THE HOTEL/RESTAURANT? Consistent quality food and service. We treat guests like we’d treat family in our own homes.
MAKE CONTACT
ARE THERE ANY ORIGINAL DISHES THAT ARE STILL ON THE MENU TODAY? Grilled Swordfish, Filet
2441 East Coast Highway
Mignon, and the Chocolate Cake Souffle.
Corona del Mar, CA 92625
HOW ARE YOU CELEBRATING THIS YEAR? We are offering guests that dine with us for dinner during
GENERAL MANAGER: David Guerrero
October 20% off their entire dinner check! (Happy Hour, Take out and Sunday/Monday Turf & Surf menu
EXECUTIVE CHEF: Alfonso Pineda
excluded).
8
www.great-taste.net | SEPTEMBER | OCTOBER 2016
INSIDE
1 YEAR HOLSTEINS SHAKES AND BUNS WHAT YEAR DID THE RESTAURANT OPEN? September 2015 HOW MANY EMPLOYEES DOES THE RESTAURANT CURRENTLY HAVE? 70 WHAT IS THE SIGNATURE DISH? The Gold Standard Burger: dry aged beef sirloin burger with smoked bacon, aged goat cheddar cheese, tomato confit, baby arugula and garlic-chive aioli. HOW ARE YOU CELEBRATING THIS YEAR? We celebrated our one-year anniversary with a week-long toy drive for Giving Children Hope. Guests who dined at the restaurant could bring an unwrapped toy to donate and receive a complimentary virgin “Birthday Cake Shake,” made with birthday cake crumble and topped
MAKE CONTACT
with rainbow sprinkles. ANY ADVICE OR OBSERVATIONS BASED ON YEAR ONE? This was the second location for the restaurant and a brand new destination. We wanted to offer an expanded menu to suit a variety of tastes in a setting
3333 Bristol St
that spoke to our inviting ambiance. During the first several months, we really took into consideration what
Costa Mesa, CA 92626
our guests were in favor of and learned that they are coming for the Holsteins core items. It has and will still
CHEF DE CUISINE: Marvin Boden
be a learning experience for us, but really for us it’s keeping it simple and having fun in everything we do!
FRY IT UP NORMALLY I GET MY LITERARY INSPIRATION IN A SPECIFIC MOMENT WHILE COOKING IN THE KITCHEN, mixing in the bar, eating at a restaurant or tending to the garden. And this issue is no different. In the back of my head, I was thinking about what the next issues theme of Great Taste was…. “Things that pop?” What should I write about that pops? And then it hit me, literally, as I was walking by the fryer. I got splattered with some hot oil. I stopped and looked down, thinking I was happy to have my long sleeve chef jacket on that day. Fried herbs are a great way to add some dimension and texture to a dish. Some of my favorites
by Gabriel Caliendo
include shiso, basil and parsley. But, if I had to choose my absolute favorite fried herb of all it would have to be sage. Fried sage adds aroma and flavor to many classic dishes, pastas and poultry. One of the best dishes that I’ve eaten with fried sage was a venison tartar. It had all the classic components of a beef tartar, but I’d never had fried sage with tartar before. It was delicious! Frying peppers are also another way to get some serious pop going in the fryer. Many cooks in our kitchens will fry some whole jalapenos to accompany their meal. Traditionally, the peppers are roasted or fried and then seasoned heavily with coarse salt or tajin. A liberal squeeze of fresh lime juice and
VP OF RESEARCH & DEVELOPMENT, LAZY
these spicy treats are perfect to go with any breakfast, lunch or dinner. Currently, I’m taking this
DOG RESTAURANT & BAR, CORPORATE
inspiration and using the technique on the tiny, sweet drop pepper from Peru. They are bright red and
EXECUTIVE CHEF
uniquely shaped. The blistered red peppers make a perfect garnish to the smoked paprika, roasted
NICKNAME Gabe.
steak potatoes I’m working on.
HOW LONG PAIRING FOOD & BEVERAGE
As a silly pleasure, my favorite fried garnish to make is fried rice noodles. Now, if you’ve done this
25 years.
before, you understand instantly, I’m sure. For those that have never seen or done this, it is quite
FAVORITES:
amazing and if you use them in your restaurant you should watch and/or try doing it. The packaged dry
BEER Sculpin IPA.
noodles are simply tossed into hot fryer oil. What happens next is nothing short of amazing. In an
WINE Inkblot Petite Verdot.
instant, and I do mean milliseconds, the thin dry rice noodles expand into fluffy, white crispy noodles.
COCKTAIL Lemon Verbena & crushed
I’d say they probably quadruple in size. Of course, you want to stand back a bit as they tend to pop a
Oranges with Vodka.
little in the process!
SEPTEMBER | OCTOBER 2016 | great taste
9
INSIDE
Produce Pick of the Month PASSION FRUIT WHEN FIRST SEEING A PASSION FRUIT, THE FIRST IMPRESSION IS THAT IT LOOKS LIKE A HUGE WRINKLY RAISIN OR EVEN A ROTTEN FRUIT. Don’t let this fruit’s exterior fool you! Inside of this wrinkly raisin is a tasty and full-flavored citrus fruit. The passion fruit’s center is filled with a florescent yellow jelly texture and scattered with edible seeds that give it a delectable crunch. This tropical fruit is a Brazilian native; the original name, “Flor de las cinco llagas” (flowers of the five wounds), symbolizes the crown of thorns that was worn during Christ’s crucifixion. Passion Fruit can almost be found year round, depending on its location. In California, it can be found in season from January to November. Its tart flavor is great with ice cream and cocktails. You can even enjoy it raw! It pairs greatly with yellowtail snapper and white wines. A few great recipes to try are the Passion Fruit Tart or a Passion Fruit Margarita! Enjoy! The produce hunter has developed close relationships with family farmers who are committed to sustainable agriculture, personable production, and propagation and promotion of heirloom fruit and vegetable varieties. For more information, visit www.theproducehunter.com.
10
www.great-taste.net | SEPTEMBER | OCTOBER 2016
ADVERTISEMENT
INSIDE
Millennials: On Matters of Food, They’re Leading the Way by Eric R. Gustafson focusing more on taste and cost or the segments focusing more heavily on health and nutrition, the flavor of food matters,” observed Anita JonesMueller, MPH, President of Healthy Dining, in a recent Restaurant Nutrition. “This generation has high expectations for taste and isn’t afraid to let restaurants, friends, peers and followers know whether or not those expectations have been met… Whatever your guests are ordering: a nutritious option or an indulgence; a high-end sit down meal or a quick-serve combo, taste should dominate.” As Jones-Mueller puts it, millennials are also increasingly known for their shifting perception of what’s healthy. “In previous generations, the term may have equated to low-calorie or low-fat choices that lacked delicious appeal, but this is no longer the case,” she notes. “Trans fats are out, and minimally processed animal fats — in the form of lard, derived from pork, and beef tallow — are decidedly making a comeback,” agrees Eric R. Gustafson, CEO of Coast Packing,
the number one supplier of animal fat
shortenings EVERYTHING OLD IS NEW AGAIN, OR SO THE EXPRESSION GOES. And that’s true in spades for
The clear finding: where animal fats are concerned, youth will be served.
in
the
Western
United
States.
“Millennials are concluding that animal fats have been demonized for too long. The reality is that
one hugely influential segment of the population
According to the Coast Packing/Ipsos survey,
animal fats, in moderation, are actually good for you,
that, truth to tell, probably doesn’t remember the old
those in the 18-34 age bracket are twice as open to
and the replacements for them are far worse than
days.
animal fats as the next oldest group (35-54) — 15
originally thought.
A new survey reveals that attitudes about animal
percent to 7 percent — and three times as open as
taste is increasingly on par with health concerns.”
fats in the American diet have changed — and
those 55 and over (5 percent). Behavior does indeed
www.coastpacking.com
millennials are leading the way. In today's foodie
follow attitudes: by a wide margin, those 18-34 are
culture, taste is on par with health concerns — and
leading the charge back to animal fats. Fully 13
nutritious animal fats deliver both.
percent say their consumption has increased —
The survey of 1,000 adults examined how attitudes
dramatically higher than those 35-54 (5 percent)
about animal fats in the American diet have changed
and those 55+ (2 percent). Just 28 percent of those
in recent years — and how consumption patterns may
18-34 say they have reduced their intake of animal
be changing as well. Respondents were asked whether
fats, vs. 33 percent of those 35-54 and 46 percent
they were more or less open to animal fats, and
of those 55+.
whether those views extended to actual behavior.
And in today’s foodie culture,
“Whether it’s the segment of millennials that is
SEPTEMBER | OCTOBER 2016 | great taste
11
FEATURE
Hiring: Freeze or Fire? Why a Fluctuating OC Restaurant Industry Means Business by Taryn Sauer Orange County is jam-packed with supreme restaurants. There can be seven or more sardined into a single shopping plaza and 15 within a two-mile radius. With such a condensed market, the OC Restaurant Industry is one of the fastest growing local industries. And with such growth—and the constant increase to minimum wage—staffing patterns are in a heightened flux. But first, the good news:
577,000 people quitting within the industry in
when many seasonal workers return to college
Nationally, the Restaurant and Hospitality
July alone, the turnover rate also suggests a
and take on fewer work hours in order to
Industry added 34,000 jobs in August 2016 and
positive side: when people feel comfortable
accommodate
the US economy has continued to add jobs for 71
quitting their jobs, they are potentially more
Restaurant Association said in a statement.
months straight, according to the US Bureau of
hopeful in other possibilities in the job market,
“Meanwhile, Orange County is a year-round
Labor Statistics.
suggesting a secure outlook on the rising
tourist destination, so many restaurants are able
economy.
to stay busy well past summer. However, the
And, according to Middle Market Power Index from American Express and Dun & Bradstreet,
the
California
But with such a constant movement of bodies
minimum wage increase is fast approaching $15
grown
in and out of any single restaurant, employers are
and at that rate, employers will have a harder
exponentially in the past five years: increasing
finding it more difficult to staff the BOH. Orange
time finding workers with the experience to match
134.5 percent in revenue and 179.2 percent in
County’s geographical diversity comes with a
the wage rate.”
employment.
blend of factors contributing to the flux.
Eating
and
Drinking
Places
have
In California, restaurant and hospitality wages
While there were 656,000 job openings in July
“As the labor market tightens and the economy
typically depend on experience and range from
2016 and 858,000 hires across the country,
approaches ‘full employment,’ many small
about $10 - $18 per hour, plus tips. With the
employees are quitting at a rate of 4.3 percent.
employers have a tougher time filling positions,
$15 minimum wage increase looming in the near
especially in our industry at the end of summer
future, restaurants are prepping for the big
Although that number may look high, with
12
schooling,”
www.great-taste.net | SEPTEMBER | OCTOBER 2016
FEATURE change in a variety of ways, including how they staff the FOH and BOH. It is a general consensus that staffing the BOH is much
more
difficult.
Finding
and
hiring
experienced culinarians has declined greatly. But there’s good news in that area as well: Over the next 10 years, the Bureau of Labor
QUIT LEVELS ACCOMMODATION & FOOD SERVICES 713,000
statistics projects a 9 percent annual job growth for chefs and head cooks—that’s 2 percent more than
703,000
the national average across all job sectors.
700,000
Whether or not that time spans will readily solve present demand is yet to be seen.
679,000
Currently, restaurants are facing another problem:
661,000
“There are plenty of bodies [and] plenty of jobs,” Mac Gregory, Chief Executive Officer of Saint Marc Pub Café Bakery & Cheese Affinage, said, “but retention is hard.” Full-service restaurants have to up their recruitment strategies by fine-tuning their brand to appeal to the diverse needs of workers.
WEST
612,000
Because the market is so dense, with new restaurants continuously sprouting out of the
NAT I O N A L
pavement, workers are able to be a little bit more choosey in their job selection. While some may look
588,000
for flexible hours, good benefit coverage and/or competitive wages, others are more interested in what type of environment a specific restaurant has to provide.
589,000 582,000
577,000
556,000
“If you're a genuine person who is devoted to being progressive and learning each and every day, it's hard to find an environment that is stimulating and receptive,” Santa Ana Bartender Jordan
546,000
Fernandez said. Fortunate for Fernandez, he said he’s found that environment at Playground and has been an active team member for 15 months. Saint Marc’s Bartender, Noelle Bay, has been in the industry for ten years and working for the restaurant since its opening in December 2015. She said the CEO swung by during her initial interview and told her that Saint Marc’s position as an employer was to facilitate her own dreams. Bay plays beach volleyball competitively and, like Fernandez, is working to build her own business. “I’ve got other goals outside of here. For me, I’m exactly where I want to be in this restaurant,” she said. Branding is a key recruitment strategy to not only increasing qualified hires, but also maintaining a loyal team. Orange County’s Restaurant and Hospitality Industry is an ever-changing market and it will need to continue to be flexible with the evolving needs and aspirations of its staff.
JULY 201 5
MARCH 2016
APRIL 2016
MAY 2016
JUNE 2016
JULY 2016
SEPTEMBER | OCTOBER 2016 | great taste
13
FEATURE
A Restaurateur’s Perspective
DON MYERS OWNER OF CHA CHA'S LATIN KITCHEN AND BRUNOS ITALIAN KITCHEN
Books
Is hiring harder or do you see shortages as compared to 5 years ago? Much more difficult, especially for hiring management. Very few people want to do what it takes to become a true leader in the restaurant business any more. They all want to open their own restaurants and become instant Celebrity Chefs; that is why you are seeing such a high percentage of quick openings and quicker closures. They think they have a great idea for a concept and borrow too much and earn too little. What three things do you attribute the shortages to? Too few full-service restaurants around anymore vs. 5-10 years ago. Everything is QSR and that environment does not teach the true hospitality and skills necessary for our brands. What do you think about the no tipping concept? I think it is a bunch of baloney. The meaning of TIP is To Insure Prompt Service; and nowadays too few people care. What strategies do you use in order to compete in recruitment? As a restaurant owner, you want the longest line of guests wanting to get into your restaurant through the front door and the longest line of potential candidates going into your back door to apply to work. You must be the “Employer of Choice!”. Qualified candidates want to come work for you because you care.
LINH HOANG DIRECTOR OF OPERATIONS, ORANGE COUNTY CULTURAL CENTERS – PATINA GROUP Is hiring harder or do you see shortages as compared to 5 years ago? Shortages in BOH are more
EVERYONE LOVES A GOOD SECRET
substantial. Overall, less applicants coming through for both BOH and FOH. What three things do you attribute the shortages to? Ability to offer competitive pay, increased density of the restaurant market, millennial mentality of entitlement.
THE BEST SECRETS ARE NEVER KEPT HIDDEN FOR LONG. So get ready to
What do you think about the no tipping concept? We are far from adopting it.
unlock all the secrets on how to master the
What strategies do you use in order to compete in recruitment? Prestige/reputation of brand.
art of customer service. Learn from best-
Does your restaurant pool gratuities? No.
selling business author Micah Solomon, in
Do you see a difference in staffing patterns in OC in comparison to LA? LA is a less stable market.
his new book The Heart of Hospitality. This book will be your hospitality bible for everything you need to know including how to keep updated with customers’ growing expectations. Discover top secrets from leading
professionals,
such
as
Four
Seasons Hotels and Resorts Chairman Isadore Sharp, Ritz-Carlton Hotel Company President and COO Herve Humler and Celebrity Chef Eric Ripert (Le Bernardin.)
RUSS BENDEL
This book includes transcendent advice on
PRESIDENT AND PARTNER OF VINE RESTAURANT & BAR AND IRONWOOD, CELLAR. CRAFT. COOK.
how to create different experiences for
Is hiring harder or do you see shortages as compared to 5 years ago? Shortages right now.
different guests in the very same dining
What three things do you attribute the shortages to? Less desired work, new generation, more restaurants opening. What do you think about the no tipping concept? I oppose it and I feel that tipping is a good motivation for working harder and being more hospitable. Does your restaurant pool gratuities? Some positions do team service and pool. What strategies do you use in order to compete in recruitment? We encourage our team to recruit and recommend great people. We also create a culture that attracts great talent and similar people.
14
www.great-taste.net | SEPTEMBER | OCTOBER 2016
room,
or
even
building
unsinkable
company culture. Don't be kept in the dark, continue to learn and become the next master of the hospitality industry. To purchase this book and many others, visit www.great-taste.net.
FEATURE
THAD FORET
MAC GREGORY CHIEF EXECUTIVE OFFICER OF SAINT MARC PUB
MARCOS COSTAS
GENERAL MANAGER/PARTNER OF THE WINERY
CAFÉ BAKERY & CHEESE AFFINAGE
GM, SALT CREEK GRILLE, DANA POINT
RESTAURANT & WINE BAR, NEWPORT BEACH
What three things do you attribute the shortages to?
Is hiring harder or do you see shortages as
Is hiring harder or do you see shortages as
Southern California [is] a very diverse demographic —
compared to 5 years ago? Especially concerning the
compared to 5 years ago? Yes, hiring is harder.
a melting pot of an employee pool, [so] retention is hard.
BOH, there aren’t enough bodies to fill the positions
What three things do you attribute the shortages to? The increase in restaurants in OC and the training necessary to work in the BOH.
What do you think about the no tipping concept? No tipping/automatic gratuity creates bad service.
with the amount of restaurants opening. Does your restaurant pool gratuities? I include
How will the minimum increase affect the pool
the kitchen in a tip percentage. In addition to it
How will the minimum increase affect the pool
per position? In my lifetime, I’ve seen minimum wage
offsetting hourly rates from other restaurants, it
per position? It’s definitely going to affect the FOH
increase almost $13. It would make your Chili’s
creates comradery.
more than the BOH. But in the end, it’s going to fall
nachos $18; an $8 beer during Happy Hour because
on the consumer’s.
the guy that’s carrying it makes $15 an hour.
What do you think about the no tipping concept? In CA, the margins are more unforgiving than the
What strategies do you use in order to compete
Does your restaurant pool gratuities? Our grat.
East Coast, where our locations have adopted the
in recruitment? We work very closely with our hires
pool is based on hours, position and experience.
tip share with a minimum wage set at $2.90. Real
to cultivate their talents with a lot of training
[On a weekly basis,] everyone gets a percentage.
estate and the cost of running business is higher
sessions and reviews every six months to a year.
The harder they work, the more the tip will be
here. But as the minimum wage increases, I think
[accumulatively]. It creates an atmosphere where
more people are going to adopt that concept.
Do you see a difference in staffing patterns in Tustin versus Newport Beach? Yes, our Newport
everyone works together.
What strategies do you use in order to compete
Beach location is bigger and the geographical
What strategies do you use in order to compete in
in recruitment? The tip pool for culinarians is one
location makes for a different market. In Tustin,
recruitment? We offer [very good] insurance, we do
thing and the culture and environment goes a long
you’re surrounded by people who value things
it the best, provide the best. [We also provide]
way. If employees feel valued, like they are part of
differently and dining out becomes lower on the list
tuition reimbursement [on a variety of studies].
a family, something special, then we can’t really put
of priorities.
Little things to accommodate employee’s lifestyles.
a price tag on that.
SEPTEMBER | OCTOBER 2016 | great taste
15
CHEF DE CUISINE
F ST
Photos by Michael Rutt
* SPO
N
* Y
Chef Jay Bogsinske
O RY
C
HE
SO
B RED
by Laura A. Serrano WHETHER YOU’RE SURFING THE WAVES OR
ourselves” said Bogsinske.
Now, let’s get back to the bacon bar. We sat
“Another big part of the restaurant is our
City in Huntington Beach and grab a bite to eat at
with Chef Jarod (aka Jay) Bogsinske and he gave
cheese” Bogsinske added. Saint Marc gives
Saint Marc. Indulge yourself with a unique dining
us an inside scoop of all things bacon.
guests the option to build their own cheeseboard
experience unlike any other. This restaurant caters to everyone.
“When your mom is cooking bacon, you’re in the kitchen grabbing a slice before it hits the
and the iPad menu makes cheese choosing a breeze.
In the mood for a sit down meal? Grab a seat,
plate. It’s natural. It’s America’s alarm clock. We
“The menu tells you the type of cheese and all
make yourself comfortable, and order yourself a
wanted to make it where people could walk up
the nuances and beers and wines are paired with
Kobe Burger. Want a snack on the go? Not a
and down the boardwalk holding bacon and that’s
every single food item, connecting the dots for
problem. Walk your way over to Saint Marc’s
what we did” Bogsinske said.
the guests, making it easier for them to order; not
bacon bar—that’s right folks, a bacon bar. All things go at Saint Marc Pub Café Bakery & Cheese Affinage! You get American cuisine with a unique twist.
16
You get quality food and delicious drinks.
SHOPPING AROUND, you must stop by Pacific
www.great-taste.net | SEPTEMBER | OCTOBER 2016
Saint Marc has a number of rubs such as,
have to wait, not have a struggle” said Bogsinske.
apple pie, garlic parmesan, barbecue, coffee, the
Aside from bacon and cheese, Saint Marc also
list goes on! “Smithfield is the start of the bacon.
offers chef plates. These culinary driven, higher
We like to spice rub and flavor as much as we can
dollar items change every month. You can come
CHEF DE CUISINE to Saint Marc to eat very casually and have Buffalo
just kept snowballing and that’s when I went
of ten people actually conquer and build a
Sloppy Joe, or you can select items that are high
into the American Culinary Federation and
career, or open their own restaurant. Watching
speed, like the Ahi Tuna Hot Stone.
completed my apprenticeship working with
Food Network and liking to bake is one thing,
Even items as simple as Chili (Kobe Beef)
celebrated chef, Michael de Maria. I owe a lot of
but actually working in or running a kitchen at
Cheese Fries, are cooked with premium ingredients.
what I do to him; I owe the animal that I am to
the highest level is a massive lifestyle
“I don’t see anyone in the state making chili out of
Michael de Maria. What I am doing today is very
commitment that I am 30 years into and still
Kobe beef, but we do” said Bogsinske.
different, but my higher fundamental and
learning” said Bogsinske.
With all this food talk, we were curious and
foundation I owe to him” said Bogsinske.
“There will constantly be a push to make
wanted to know which menu item Chef Bogsinske
The majority of Chef’s culinary history is in fine
culinary stronger and stronger at Saint Marc.
saw himself eating religiously for the rest of his life.
dining, and he travelled the world honing his skill
That won’t ever stop—even if we open 100 or
“I’m going to tell you, we got this burger that we
set. Though Saint Marc is a completely different
1000 stores—we’re always going to push the
just put on the menu: it’s the double barbecue
model: not only are the procedures learned in
envelope. We’re going to continue to grow the
bacon cheeseburger; it’s a $20 burger, and that’s
place but the execution of food is top-notch.
menu and we’re teaching the entire team to
two half-pound burgers with onion rings, barbecue
The road to success is a long one and there
evolve. We’ve built a culture and we tell
sauce, and bacon date jam. You can only eat half of
isn’t always a clear path. We asked Chef
everyone in this building, ‘You’re in control of
it; I can’t eat the whole thing, I’ve tried it twice. It’s
Bogsinske what kind of advice he’d give to
your growth and your destiny’. I would say it’s
one of those things you drive across town for—it’s
students interested in the hospitality and
the biggest piece to my job; conditioning the
that good, but there’s no way you can finish it.
culinary industry.
culture, getting people on the same page that I
You’re going to take half home and you’re going to
“It’s one of the hardest jobs in the world. You
am,” said Bogsinske.
are going to work harder, faster, every holiday,
Chef Bogsinske is truly devoted to the
Needless to say, Saint Marc is a definite must if
every weekend, for very little pay, for a very long
culinary world and it shows through all his hard
you find yourself in the Huntington Beach area.
time. The kitchen is very strict, disciplined, and
work and dedication in making Saint Marc a
Become a regular and you might discover a few
challenging. It’s a pressure cooker that one out
success.
be talking about it” said Bogsinske.
hidden treasures. As with anyone with a passion, the interest
easy for me to give people genuine hospitality
Signature Bacon Rubs
because I grew up that way and it was instilled in
Take a pound or two of Smithfield Farmland Log Smoked Bacon and lay the strips on a parchment
me at five years old,” Bogsinske said.
paper lined sheet pan. Lightly dust bacon with a shaking of your favorite spice rub. Our favorite is
develops from experiences, family, hobbies, etc. “My family has hospitality baked into them. It’s
“Every year, Gramma came for at least two weeks around Christmas time. I watched the baking,
Apple Pie. Turn bacon and dust the other side. bacon for 14-18 minutes in a 325 degree oven on low convection. The aroma and flavor is intoxicating! RECIPES BY CHEF JAY BOGSINSKE
cooling, packaging and the delivering of cookies to hour-a-day process, where every flat surface in the
BBQ SPICE
kitchen and dining room was covered in paper
1T
Chili powder
METHOD
grocery bags to cool the cookies. Anywhere from 20
1t
Ground cumin
Combine ingredients in a dry blender, food
to 30 varietals of to-die-for cookies from recipes my
1T
Cayenne pepper
processor or coffee grinder and blend for 30
Gramma tweaked for 80 years: chocolate crinkles,
1T
Mustard powder
seconds. Put mixture onto a parchment lined
peanut butter ritz, lemon bars, pecan pies, monkey
1T
Worcestershire Sauce
sheet pan and spread out. Bake for 3 minutes in
bars; the baking was world class! Every friend and
1t
Ginger powder
a 350 degree oven. Cool completely then re-
family member eagerly awaited the landing of tins.
1T
Smoked paprika
blend. Put spice mix into powdered sugar
It showed me, at a very young age, the importance
1T
Brown sugar
shaker.
that food, family, and genuine hospitality would
1T
Garlic powder
play in my life and career” said Bogsinske.
1T
Onion powder
1T
Celery salt
all of our family, friends and relatives. It was a 15
“My first job was in my uncle’s pizzeria at 17. My four cousins and I took over, remodeled, and operated two pizzerias along with a few employees. We grew both businesses the hard way, spending every minute of the waking day living it, working together to build
APPLE PIE SPICE
successful restaurants that were later sold for
1C
incredible amounts of money” said Bogsinske.
1 1/2 t Ground cinnamon
Combine ingredients in a dry blender, food
“From there, I fell in love with Italian food, and
1/2 t
Ground nutmeg
processor or coffee grinder and blend for 10-15
then I became enamored with Mediterranean,
1/2 t
Ground ginger
seconds. Put spice mix into a powdered sugar
Arabic, Greek, and French cuisines. Flavor favorites
1/2 t
Vanilla bean paste
shaker
Brown sugar
METHOD
SEPTEMBER | OCTOBER 2016 | great taste
17
CHEF DE CUISINE
From the Chef’s Mouth FAVORITES:
while cooking and preparing foods. The truth is you
SAINT MARC PUB CAFÉ BAKERY &
KITCHEN GADGET OR TOOL Yamasaki Grapefruit
are running around from the minute you walk in the
CHEESE AFFINAGE
Macerator. You inject a blade through a dime size
door. I find myself at the end of a 15 hour day
21058 Pacific Coast Highway M230
hole and a blade goes inside, expands and liquefies
going home to eat for the first time.
Huntington Beach California 92648
the fruit inside of the grapefruit, leaving the rind as
www.saint marcusa.com
a vessel
SIGNATURE OR FAVORITE DISH TO MAKE
KITCHEN APPLIANCE Vitamix blender makes
Strangely it would be the veggie cruditĂŠ with
velvet out of anything
edamame hummus. Although it’s a cold dish with
ESTABLISHED
COOKWARE French iron pans
no cookery, the whimsical look when finished is
December 20, 2015
CONDIMENT Our Cilantro Lime Salt. It’s great on
picture perfect.
pork, margaritas, watermelon, bloody marys, tacos,
714.374.1101
HOURS
chicken wings and fish
DESCRIBE YOUR MANAGEMENT STYLE Direct,
Monday-Wednesday 11 am - 10 pm
OC RESTAURANT Gen Korean BBQ
Honest and Demanding.
Thursday-Friday 11 am - 2 am
DISH TO EAT The local pupusas at every Tuesday’s Surf City Nights, the street fair in Huntington
Saturday 10 am – 2 am YEARS IN BUSINESS 27
Sunday 10 am - 11 pm
Beach JUNK FOOD Reese’s Peanut Butter Cups
IF NOT A CHEF Interpreter or linguistics. I speak
RAW INGREDIENT Persian cucumber
Arabic, Spanish, kitchen French and have always
FAST FOOD IN-N-OUT
been intrigued by culture, language and tradition.
HOURS YOU WORK IN A WEEK 70-85
HOBBIES Music, gardening, art
BIGGEST MYTH ABOUT WORKING IN THE
CHARITY AFFILIATION(S) Liver Alliance, Phoenix
KITCHEN Everyone perceives that chefs eat all day
Children’s Hospital, Cala, and many more.
NEED TO INCREASE SALES? Easy to Execute Marketing Programs for for Restaurants Award Aw ard winning winning restaurant marketing manual, “Four Star Restaurant page e Marketing Cookbook—Recipes for RestaurateursTM�, is a 300 pag marketing resource for restaurant operators. Creative marketing programs written with prog rams are w ritten in an easy-to-use recipe format, w ith ingredients needed, directions to implement and tips, tools and tactics to drive sales. Over 250 real restaurant case studies and photos are included. Available Av ailable to purchase online at: www.marketing-cookbook.com.
See what operators are saying: ´5HFLSHV IRU 5HVWDXUDWHXUVÂľ LV D SUDFWLFDO ÂśKRZ WR¡ JXLGH ZULWWHQ LQ DQ HDV\ ´5HFLSHV IRU 5HVWDXUDWHXUVÂľ LV D SUDFWLFDO ÂśKRZ ´5HFLSHV IRU 5HVWDXUDWHXUVÂľ LV D SUDFWLFDO ÂśKRZ WR¡ J WR¡ JXLGH Z XLGH ZULWWHQ LQ DQ HDV\ ULWWHQ LQ DQ HDV\ programs. to follow format w with ith case studies and proven sales building prog rams. 2XU IUDQFKLVHHV ZLOO WUXO\ EHQHÓžW IURP LPSOHPHQWLQJ 2XU IUDQFKLVHHV Z LOO WUXO\ EHQHÓžW IURP LPSOHPHQWLQJ and following following many of its recipes and instructions.â€? “Recipes for Restaurateursâ€? is a must-read for anyone opening a restaurant, ZKHWKHU LW¡V \RXU ÓžUVW RU WK ,Q D ZRUOG ZKHUH RÓ˝HULQJ JUHDW IRRG LV Z KHWKHU LW¡V \RXU ÓžUVW RU WK ,Q D ZRUOG Z RUOG ZKHUH RÓ˝HULQJ KHUH RÓ˝HULQJ J KHUH RÓ˝HULQJ JUHDW IRRG LV QRW HQRXJK WKLV ERRN RÓ˝HUV D ZHDOWK RI YDOXDEOH VWUDWHJLHV QRW HQRXJK WKLV ERRN RÓ˝HUV D Z HDOWK RI YDOXDEOH VWUDWHJLHV essential tactics and tools that are essen tial to stand out from your competition.â€? com petition.â€? “Recipes for Restaurateursâ€? is an incredible resource for not only those looking to enter the restaurant business, but for those that have been running restaurants for years.â€?
www.marketing-cookbook.com 18
www.great-taste.net | SEPTEMBER | OCTOBER 2016
digital
catalog
advertising
web
studio
location
www.michaelrutt.com 949-322-7590 | michael@michaelrutt.com
THE BIZ: FRONT OF THE HOUSE ABOUT THE WRITER
Linda Duke 25+ year restaurant marketing veteran, Linda Duke, is CEO and founder of Duke Marketing, LLC., a full service marketing firm specializing with restaurant chains and multi-unit retailers; and author of Four Star Restaurant Marketing Cookbook Recipes for Restaurateurs a marketing resource for restaurant operators. Learn to drive sales using local store marketing tactics. Visit www.dukemarketing.com for more information.
Tackling the Business of Football Season ONE OF THE BEST WAYS TO BE THE
awareness for your brand from the beginning of
points, everyone in the bar earns a free appetizer.
CONSUMER’S PLACE OF CHOICE FOR THE
football season in September all the way through
What you offer is up to you, but tying your
SUPER BOWL is to be involved with the football
to Super Bowl, the first week of February.
specials to the team’s performance is a good way
season from the beginning. For operators of
Football 2016 has already begun so time is of
restaurants with bars equipped with big screen
the essence to make the most out of the season
•
televisions, it is a great way to drive sales by
with restaurant promotions to keep your current
stadium. Bring the fun to your bar! If you have
hosting a football season kick-off with guests and
guests excited and bring in new guests.
ample outdoor space, bring the party outside,
TAILGATE: Tailgating isn’t just for the
to engage them with specials at the bar in terms
Invite all football enthusiasts to wear their
grill up tasty burgers and dogs in your parking lot
of drinks and food, from the first game through
favorite team jersey and invite their friends to
and serve food and drinks on the patio; create a
the entire season. Offering Sunday, Monday, or
your restaurant on game day for a party
buzz!
even Thursday night specials through the season
atmosphere with promotionally priced food and
• BRING IN THE STARS: Former football
helps build up Super Bowl interest.
giveaways.
players, coaches or cheerleaders can add a little
By planning early, operators can partner with liquor and/or beer vendors to compliment their activities and include a fantasy football
bit of star power to your bar on game day.
FOOTBALL PLAYS TO BLITZ THE COMPETITION
promotion and can provide prizes such as, small party kegs, bikes, cool tail gate prizes and more. Promoting your restaurant as a destination for
20
to up your atmosphere.
• FANTASY FOOTBALL DRAFT PARTIES: It’s no secret that fantasy football is mega popular. Bring some of these fans into your bar by offering
• NFL SCHEDULE: www.nfl.com/schedules
draft parties and special deals for fantasy football
• SCORING
players.
DISCOUNTS:
Get
customers
guests, football fans and community members to
invested in the game by offering discounts if
• GAME DAY MENU: You might have a separate
enjoy watching live football games, not only
their team scores. For example, you might decide
menu for Happy Hour—why not create one for
drives traffic and builds sales, it also generates
that if a certain team scores a certain number of
CONTINUED ON PAGE 22
www.great-taste.net | SEPTEMBER | OCTOBER 2016
THE BIZ: FRONT OF THE HOUSE
Tailgating Events The first tailgating event is said to have taken place during the Civil War
Garlic Mustard at his tailgating parties.
in 1861 at the Battle of Bull Run. Civilians from the Union arrived with
OAK GRILL AT THE ISLAND HOTEL offers a Doubleheader Matchup for
baskets of food and shouted, “Go Big Blue!” to encourage their side to
football. Order up an impressive 40 ounce Tomahawk steak for two
win the commencing battle. Since then, these pre-game festivities have
that’s grilled to perfection, accompanied by Parmesan truffle fries.
popularized and Americans have come to know and love tailgating parties.
PIZZA HUT is delivering medium-sized pizzas in a box that has a flick football field on its top. Fans can post videos of their games on social
THE ABBEY has created a special menu just for Sunday and Monday
media for the chance to win free pizza.
that includes new menu options, special “game-day” drinks and prices.
RUDY’S PUB AND GRILL offers Happy Hour all night long for Monday
BACK BAY BISTRO began their football season in April, producing
night football.
monthly wine dinners hosted by Vince Ferragamo, who brings friends
SAINT MARC PUB CAFÉ BAKERY & CHEESE AFFINAGE offers all day
like LeRoy Irvin, Eric Dickerson, Jackie Slater, Dennis Harrah and Mike
Saturday and Sunday brunch. The $10 Beer & A Shot Program is also
Lansford to the table in celebration of the Rams return. April 2016 to
available. Beer pong anyone?
January 2017.
SLATER’S 50/50 created their Ultimate Football Fry Menu with two key
Chef RIKA YUKIMASA, co-host of the show, Dining with the Chef, has
components in mind: meat and beer. Slater’s football fry menu features
developed Japanese tailgating foods including Grilled Tofu with Miso
options including Pizza Fries, Shmanimal Fries, Carne Asada Fries, and
Sauce, Fish-Free Hand Rolled Sushi and Kushiage Deep Fried Skewers.
Pulled Pork Fries. The fun doesn’t stop there—Slater’s takes the
FLOUR & BARLEY – BRICK OVEN PIZZA kicked off the best way they
viewing experience one step further by offering guests different seating
know how, by creating a new pie. The touchdown dance-worthy Frito Pie
options based on which television is showing their favorite team! You’ll
is made with chili, cheddar cheese, onions and Fritos topped with sour
never miss a tackle, touchdown or a field goal.
cream and chives.
ZUBIE’S DRY DOCK celebrates all day Sunday, starting at 9 am, with
Chef Partner Eric LeVine of MORRIS TAP & GRILL and PARAGON TAP
Breakfast Specials and continues with Happy Hour at 1 pm til 6 pm.
& TABLE offers up a burger menu with plenty of signature toppings including Red Onion Marmalade, Scallion-Bacon Ketchup and Roasted
Visit www.great-taste.net for recipes and a list of the perfect venues for football.
SEPTEMBER | OCTOBER 2016 | great taste
21
THE BIZ: FRONT OF THE HOUSE
CONTINUED FROM PAGE 20
• FOOTBALL TRIVIA: Your customers can take
game day? If you don’t want to revamp your
part in football trivia during game breaks with
whole menu, consider creating some additions
prizes each game or progressive rewards right up
just for game day. You can name a burger after
to the Big Game!
your team’s best player.
• RADIO PROMOS: Contact the local sports
• GAME DAY COCKTAILS: The same goes for
radio stations in your trade area. Explain the
drinks—why not create a few new themed
promotional offers and weekly football events.
cocktails to serve on game day? Customers will
Ask to bring the sports host at the radio station
appreciate the chance to try something new.
some team platters or gift cards in exchange for
• OFFER A MEMORY: Consider charging more
on-air mentions.
Five Stars and Counting by Katarina Bassil
for a drink if your customers want to take home
• BOUNCEBACKS: Thank guests for coming
ON YELP, A ONE-STAR RATING CAN BE
a souvenir cup—printed with your team’s logo, of
with a return offer or bounce back. This is a
SEEN TO CONSUMERS AS A BIG CAUTION
course. It doesn’t have to be cups; think about
great opportunity to hand out promotional
SIGN to stay away — I repeat, stay away! Now,
branded t-shirts, hats or other sports memorabilia.
materials since they are in the restaurant and
thanks to the rulings from the Ninth Circuit Court
• OPEN EARLY: Not every game takes place
have tried your food. Let them know you’ll be
of Appeals in San Francisco, Yelp can change
during “typical” bar hours (nighttime), so open
airing games all season and they are always
that one-star to a five-star in exchange for cash.
up early. Don’t just make it business as usual—
welcome!
if there’s an early game, change things up by creating a brunch menu.
Are you prepared for March Madness? We’ve got more tips at www.great-taste.net
Yelp denies they have ever partaken in the practice and insists that their system is an automatic system that determines the starratings. If Yelp decided to use this practice, it would not be seen as illegal. The ruling states that it is not unlawful for Yelp to post and arrange the order of the reviews; that, at most, it is just called hard bargaining. What does this mean for businesses? Well, it gives small businesses the chance to get their name out there. If they are willing to pay for advertising to Yelp, it could potentially increase their ratings and thus gain more customers in the process. However, there is a downside if Yelp loses credibility with the public as consumers become aware the reviews could be just paid advertisement. Who knows if “Rebecca’s” claim is actually true; that this place has the best pancakes in town? Don’t knock it, till you try it. Right? Consumers just need to remember that Yelp is a company and not a public service. Not only can ratings help a business, but Yelp can also position the business on related pages and have it appear first to help drive more traffic to the business’ Yelp page with ease. There is also a new attribute on Yelp that will place a restaurant’s health rating on their page. Good news for businesses that have an A Rating, but unfortunate for businesses that do not quite reach that status. Another job for the restaurateur — making sure the rating is changed on Yelp as the Health Department changes it’s view and your rating.
22
www.great-taste.net | SEPTEMBER | OCTOBER 2016
THE BIZ: TECHNOLOGY ABOUT THE WRITER
Sagi Rochman Better Chains Founder and CEO, Sagi Rochman, is an international hospitality owner and technology innovator. After honing his restauranteur career in Israel, Rochman moved to Long Beach and opened up Sachi Bar and Sababa. When he met Marty Cox, President and Founder of It’s a Grind Coffee Franchise, they decided to collaborate on what is now, Better Chains: a technology firm that simplifies restaurant operation systems. “Technology is the answer,” he said. “The restaurants must jump in.” Better Chains products range from applicant tracking systems, to training modules, to staff scheduling and more. For more information, visit www.betterchains.com
Is Technology the Secret Ingredient? AS A RESTAURANT OPERATOR, HOW OFTEN
versatile talent pool by sharing job openings via
who is involved in the process. By using restaurant
DO YOU STOP AND LOOK AT THE EMPLOYMENT
online job boards, your company’s website,
management software, you can ensure that all
LANDSCAPE from the side of the job seeker? If
remarketing advertisements and social media.
necessary steps are completed, all pertinent
you haven’t had time to glance around recently,
information is centralized and stored in your database
let me paint you a picture:
PHASE 2: APPLICATIONS
and that all members of your team can easily access
● Based on estimates from the Bureau of Labor
Paper is easy to lose, oftentimes difficult to
onboarding documents from any location.
Statistics, about 250,000 jobs are created every
decipher and can lead to inefficient and untimely
month in the United States, which means job
communications within a company. This especially
PHASE 5: TRAINING
seekers can be more selective in their job search.
goes for job applications. By using online software, you
Training may not be the step that helps you hire
● According to data collected by employment
can create application templates (for consistent
employees, but it can definitely be the one that
search engine Indeed, job seeker interest
information collection), streamline the application
costs you employees, if not done right. That’s
currently only meets about 50 percent of fast
intake process (to cut down on the time your managers
why it’s crucial to have a formal, well-developed,
food employers’ demand for workers.
spend keeping track of these), and more easily store
ongoing and, most importantly, digital training
● Job-hopping millennials are also creating
applicant records (past, present and future).
program built out for all employees.
express their willingness to leave their current job
PHASE 3: SCREENING
FUTURE-PROOFING WITH TECHNOLOGY
for a new opportunity.
As you post jobs online to a larger audience, it
Let’s face it: now is a pretty difficult time to be
No matter how hard it may seem right now,
means that you now need to review a lot more
involved in HR for the restaurant industry. Labor
there is a silver lining. Part of the reason the job
applications, too. You can save yourself time
and food costs are on the rise and restaurants
market is currently on the upswing is because of
sifting through applications from job seekers that
lose about $146,000 in employee turnover every
the proliferation of technology. If job seekers can
are unqualified, or even just the wrong fit, by
year. Needless to say, the restaurant industry is in
use it to their advantage, then why can’t employers?
employing an applicant screening tool. The best
need of major help.
additional pressure for employers as 60 percent
thing about this sort of software is that you can
If
you’re
looking
to
future-proof
your
PUTTING TECHNOLOGY TO WORK
create tailor-made, job-specific questions (for
restaurant’s recruitment and hiring process, a
As restaurants aim to hire and retain employees
every role within your restaurant, from the BOH
small investment in a comprehensive software
now and in the future, HR management should
to FOH) to help narrow down the results of your
solution can be a cost effective way to bring
turn to technology for assistance.
recruitment efforts even further.
consistency, efficiency and success to your HR
PHASE I: RECRUITMENT
PHASE 4: ONBOARDING
help you win half the battle. You’ve got to offer
If you want to get the most bang for your buck,
When it comes to onboarding a new employee, there’s
fair wages, benefits, growth opportunities and
you’ve got to take your restaurant recruitment
a lot of work involved and a lot of people and
more if you want to retain employees for the long
efforts online. You can reach a larger and more
paper scattered around your HR and corporate
haul.
process. Just remember: technology will only
SEPTEMBER | OCTOBER 2016 | great taste
23
THE BIZ: 41 GREAT TASTES
5 Tips for Creating a Great Wine List
ABOUT THE WRITER
WHETHER IT’S A LEATHER-BOUND BOOK, A
for your restaurant’s wine list.
SLEEK COPPER CLIPBOARD or a wine list that appears on the back page of a food menu, a
KNOW YOUR CUSTOMERS
wine list is fairly universal and ubiquitous in
You already know your restaurant’s customers
restaurants, both casual and fine dining.
— now, it’s up to you to apply that knowledge
Regardless of how common they are, those wine
to the construction of your wine list.
lists are the result of a lot of research, tasting, thought and trial and error.
24
Restaurant
customers
typically
fall
somewhere along a bell curve of disposable
You’re not alone, if the thought of structuring
income, per-meal spending and knowledge as
a thoughtful list of sparkling, white and red
wine drinkers. For those along the middle of the
John Terlato
wines can sometimes feel a bit overwhelming
curve, choose well-known wine brands that
— especially without the guidance of an on-
have a strong value for the price — think
John A. Terlato is Vice Chairman of Terlato Wine
staff wine buyer or sommelier. Many folks in the
Chimney Rock, Rutherford Hill, Sanford and
Group (TWG) and Terlato Wines, one of the world's
industry often ask me, “How do I choose the
other brands with solid name recognition.
leading luxury wine and spirits companies in the
right wines for my restaurant’s wine list?” After
Those will be comfortable choices that make for
world, with a portfolio of nearly 70 brands and more
all, a good wine list can boost sales and
a guaranteed home run for those customers.
90+ ratings than any other wine company.
enhance your customers’ dining experience —
Now for the fun part: your outliers. The tail
and a less-than-thoughtful one can possibly
ends of the bell curve are where you get to
sour an oenophile on your establishment.
experiment — you can play here with emerging
www.great-taste.net | SEPTEMBER | OCTOBER 2016
With that in mind, here is a list of five tips to
brands, more esoteric varieties, surprising
help you choose wines that might be a good fit
geographies and differing price points. Don’t be
THE BIZ: 41 GREAT TASTES
afraid to suggest these wines and see just how
your wine list and shifting what’s on it, either
adventurous your guests are willing to be!
seasonally or on another timeline, is just the natural progression of a wine list. (And it could
VARY GEOGRAPHIES AND PRICE
be a huge selling point — it may bring your more
As you’re picking wines for your list, keeping that
adventurous customers back to see what new
bell curve in mind, try to keep diversity in mind
offerings you’re featuring.)
from the perspective of price points and geography.
If you bring a wine in for your bottle list that isn’t moving after a month or two, try offering it
Clustering your wines around one, general
by the glass! If your customers aren’t willing to
price point forces your patrons to purchase wines
splurge on a bottle of something foreign to them,
at a specific dollar level per bottle — and if the
they may be willing to spend $15 on a glass of it.
price point isn’t one your customers are willing to
And, of course, glass pours are a great path to
come to (too much or too little), you’ll miss out
full bottle sales down the road.
on that sale entirely. The same goes for the geography of your wines. Choosing wines from all over the world
It’s okay to continually change your list. You’ll know when you get to the point where it’s in balance, then it’s just fine tuning from there.
makes each variety more likely to stand out among the others on the list, and cater more
HAVE FUN!
specifically to your customers’ tastes. If your
Last but not least, have fun.
restaurant features traditional Italian cuisine, for example, don’t limit yourself to Italian wines
You, as a restaurant owner or manager, have an
— there are plenty of California varieties that
opportunity to demystify wine for people. In the
can pair beautifully with your restaurant’s
past, wine has sometimes been presented with a
flavors.
snobby, mystical, untouchable vibe — but that’s
Finally, offer a reasonably priced by-the-glass
changing, and you as a wine buyer can be the
program — one that also offers diversity in
catalyst for that change. Winemakers pour their
geography and pricing. Glass pours are a great
hearts and souls into their wines, and you get to
entry point to eventual bottle sales.
connect their hard work to the mouths of your diners.
LET YOUR MENU GUIDE YOU
You can help them be as confident choosing a
You’re a restaurant first and foremost… don’t
bottle of wine from your list as they are a
forget your food!
cheeseburger from your menu — and your staff should be able to do the same. Train your team
Pairing foods and wines is a great way to create
members to love and talk about the wines you’ve
a more memorable dining experience, where the
chosen. You can offer them cheat sheets and
wine elevates the food, and vice versa. It really
flashcards, incentives for by-the-glass and
pays to know which wines go well with the dishes
bottles sales…whatever helps them feel excited
on your menu. Your customers will appreciate
about and confident in offering the wines on your
that you have done the pairing work for them.
list.
For instance, if your chef prepares a beautiful
And if all else fails, put wines on the wine list
seared salmon with a teriyaki glaze, have a
that you believe are delicious. People can’t argue
glorious pinot noir on your list that your servers
with delicious and delicious does not require an
can suggest pairing with. (Better yet, print
explanation! When somebody bites into that
suggested pairings alongside each dish on your
cheeseburger from your menu and it’s delicious,
menu — that can be a great starting point for a
they don’t need to be told — they just know. The
conversation with your customers around wine.)
same thing holds true for wine.
DON’T BE AFRAID TO EXPERIMENT
delicious — wines you’re passionate about —
A wine list is fluid! Think of it as a movie — not
there is a higher likelihood that your customers
a snapshot. Increasing or decreasing the size of
will come to that conclusion as well.
If you trust your palate and pick wines that are
SEPTEMBER | OCTOBER 2016 | great taste
25
THE BIZ: VIN
Make It POP Every Day ABOUT THE WRITER
Sonya Kelsen CO-FOUNDER/OWNER, COLONY WINE MERCHANT NICKNAME Hey Boss Lady. HOW LONG PAIRING FOOD & BEVERAGE 20 years. FAVORITES: BEER Depends on the day. WINE Depends on my mood. COCKTAIL Old Fashioned, at the moment. COCKTAIL CREATION Silver tequila straight out of the freezer.
MADAME
DRINKING
Meunier are grown in this region and one or
CHAMPAGNE... I drink it when I am happy and
BOLLINGER
ON
all these grapes go into the making of
when I am sad. Sometimes I drink it when I am
Champagne.
alone. When I have company, I consider it
Prosecco is an Italian, dry sparkling wine
obligatory. I trifle with it when I am not hungry
made from a variety of white grape of the same
Michel Oliver Blance Te Blancs "Tete de Cuve",
and drink it when I am. Otherwise, I never touch
name.
France
it unless I am thirsty.
Sushi, Calamari, Caesar Salad
Asti or Asti Spumante is a sparkling wine
There is nothing more perfect than bubbles to
produced near the town of Asti in Piedmont,
Maryland Crab Cakes, Truffle fries, Paté
ring in a new year; make a toast or celebrate
Italy. Made from the Moscato Bianco grape; it is
Laetitia Brut Cuvee, Arroyo Grande, California
Valentine’s Day. Sparkling wine is versatile and
sweet and often enjoyed with dessert.
can pair with many types of cuisine so it is
Cava is the sparkling wine of Spain and is
surprising that we only pop a bottle for special
made with Macabeo, Parellada and Xarel·lo
occasions.
grapes but some of the newer wine makers are
Perhaps our customers think of Champagne as expensive, and at times it is, but there is great
Duck Confit, Cheese Burger, BBQ Salmon Domaine Carneros Brut Rosé, Napa, California
your staff and clients on regional sparkling wine
and is made in Germany and Austria using
and introduce this category to your wine program.
Riesling, Pinot Blanc, Pinot Gris and Pinot Noir
There is no reason we should not be popping
grapes. In the US we simply refer to this wine as Sparkling Wine.
Champagne region of France. Sparkling wine
This is one of the most versatile food wines
form any other area cannot legally be called
and should definitely be enjoyed on a special
Champagne. Chardonnay, Pinot Noir and Pinot
occasion, but let’s make every dayspecial.
www.great-taste.net | SEPTEMBER | OCTOBER 2016
Segura Viudas Cava, Spain
do in France. Sekt is the German term for Sparkling wine
Champagne is a sparkling wine from the
Fish Tacos, Pho, Charcuterie
starting to use Chardonnay and Pinot Noir as they
value in other regions. Take the time to educate
those corks any day for any occasion.
26
PAIRING SUGGESTIONS WITH WINES OF GREAT VALUE
800.644.7310
photo by Bรถhringer Friedrich