Foodservice in Paradise 2019 Issue 1 by Sysco Hawaii

S E R V I N G Y O U T O D AY ’ S I N D U S T R Y N E W S A N D I N F O R M AT I O N 2019 ISSUE 1

y b s e x Mi

MOCHI FOODS The concept of “mochi” is being revolutionized by Mochi Foods

Wolfgang Puck Express KEN’S HOUSE OF PANCAKES Rob’s Good Time Grill FORK & SALAD MAUI

Pride in our work, so you can take Pride in

we take

the beef you serve. Contact your local Sysco Marketing Associate for availability and selection.

CONTENTS 2019 ISSUE 1

5 Hawai‘i Restaurant Association

Hawai‘i Lodging & Tourism Association

Wolfgang Puck Express

10 Ken’s House of Pancakes 12 Fork & Salad Maui 15 Rob’s Good Time Grill 16 FEATURE: Mochi Mania!

16 12

38 Calendar of Events

EDITOR’S CORNER

Over the past several months, we have been busy introducing Sysco Brand items to Hawai’i. Many customers noticed the superior quality and yield of items like Sysco Imperial Fries, Portico Shrimp and Newport Fresh-Cut Steaks. Meanwhile, we continued to market and distribute locally sourced products such as baking mixes from Mochi Foods, while introducing cutting edge solutions such as Complete 360 Surface Sanitizing System. Customers featured in this issue – Ken’s House of Pancakes, Rob’s Good Time Grill, Fork & Salad Maui and Wolfgang Puck Express – all enjoyed the exceptional value of Sysco Brand items! As we strive to be your most valued and trusted business partner, we will continue to focus on delivering great products to you with extraordinary service. Over the next 12 months, more Sysco Brand items and innovations across various categories will be brought to you – stay tuned! Herman Tam Director of Marketing & Business Resources HFM FoodService

24 Trending 33 Favorite Recipes

24 Aloha!

22 Operator’s Edge

E Ulu Ikaika Like Ana

Growing Stronger Together

Oahu 716 Umi Street, Honolulu, HI 96819 Phone: (808) 843-3200 Fax: (808) 843-3211 Toll Free: (800) 272-5268 Maui 120 Kane Street, Kahului, HI 96732 Phone: (808) 877-2017 Fax: (808) 270-9545 Toll Free: (800) 272-5268 Hawai‘i Island 215 D Railroad Avenue, Hilo, HI 96720 Phone: (808) 880-9050 Fax: (808) 882-7844 Toll Free: (800) 272-5268 Kauai 3971 Halau Street, Lihue, HI 96766 Phone: (808) 246-0296 Fax: (808) 245-2629 Toll Free: (800) 272-5268

www.hfmfoodservice.com FOODSERVICE IN PARADISE 2019 ISSUE 1

LOCAL & NATIONAL NEWS

HAWAI‘I RESTAURANT ASSOCIATION

Keli‘i Gouveia President, HRA

“...the HRA must advocate for minimum wage growth that won’t put our members out of business.”

FOODSERVICE IN PARADISE 2019 ISSUE 1

LOCAL & NATIONAL NEWS

wo things drive the Hawai‘i Restaurant Assoline and determine what we are willing to accept and ciation and they are membership and advocacy. what we can pass on to the customer. As the state administration advocates for a Eventually we’re going to have to concede to gov$15 minimum wage, the HRA must advocate ernment-imposed wage increases, but the longer we can for minimum wage growth that won’t put our members hold them off, the better able we will be to make gradual out of business. adjustments. We’re not insensitive That brings me to the to paying employees good membership-driven force wages, it’s just that small behind HRA. mom-and-pops could go The bigger the group, out of business if forced the louder your voice, to endure such a jump in the more you’re apt to be labor costs. heard. Many family run busiMembership has its nesses have their kids work privileges, including in the business, but those discounts and special kids are going to want offers on services. We’re to go out and get a $15 exploring additional minimum wage job — and educational benefits that that’s kind of tearing at will help improve your the fabric of what makes operations. Membership Hawai‘i special. also affords a business the We’ve seen a $3 opportunity to be part of increase in three years our unified voice, fighting and we’re going to add for meaningful, positive another $4 possibly. It change for the industry. – Keli‘i Gouveia, President, HRA could go up $8 in eight There is no profesto ten years and that’s sional lobbyist employed unheard of. by HRA. We have a hardI wouldn’t be surprised working legislative liaison if there are a dozen smaller, who can only be in one family owned operations place at a time. In support that have gone out of busiof HRA, we have a handful ness for the minimum wage of members volunteering increases we have already to stand up for what we endured. believe is best for our No single cost of doing industry. business is going down. If we’re not coming in We’re looking at 8 to 10 percent increases in utilities and strong, it’s going to be tough to win the battles we need food costs are going up, because the cost of fuel to ship to win. We invite you to join by calling 944-9105 — and food here is rising, as are container fees. help make our voice even stronger. Operators and vendors have to examine the bottom

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LOCAL & NATIONAL NEWS

HAWAI‘I LODGING & TOURISM ASSOCIATION

her time between California, where she resides with her family, that she cherishes above all else and Hawai’i. I was so impressed with Jackie’s plans and vision of where she wants to take TS and her exceptional background when we met on one of her recent trips to Hawai’i that I immediately took it upon myself to recruit her to be a member of the HLTA ohana. Besides being a talented corporate executive, she serves as an excellent “Ambassador of Hawai’i” passionately proclaiming to one and all that we are a great place to engage in business and pleasure. The Hawai‘i Lodging & Tourism Association held its annual General Membership Meeting at the posh Four Seasons Resort O‘ahu at Ko Olina in October. Our members had an opportunity to sample the outstanding fare that General Manager Charlie Parker and his staff proudly featured for us. Among them is Michael Mina’s Fish House, a sea-to-table dining experience from the James Beard Award-winning chef and restaurateur. Mr. Mina, who has restaurants across the globe, has established a restaurant empire in just a short time in Hawai‘i, having opened Stripsteak Waikiki and The Street Honolulu, both great new dining attractions at the International Market Place. Mina’s Fish House overlooks the sea and features his best seafood creations. Also part of the Four Seasons is La Hiki Kitchen, which offers family-style cuisine with local produce, cooking styles, and dishes that showcase the bounty of the island. Noe is the resort’s authentic Italian eatery with a Capri-by-way-of-O‘ahu menu filled with local seafood, top-quality meats, and homemade pastas, plus a selection of Italian wines. The Waterman Bar & Grill is a casual poolside eatery which is an excellent stop for a light lunch or sunset cocktails. Hokule‘a is an earlymorning gathering spot for gourmet coffee and freshly squeezed juices, and late-afternoon wine, beer, and cocktails overlooking the beach. Our members enjoyed several banquet events, including a memorable evening feast presented on the lawn along the beautiful Leeward Coast shoreline. Our members were impressed with the exceptional service, food, and hospitality the Four Seasons O‘ahu at Ko Olina had to offer.

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LOCAL & NATIONAL NEWS

hese popular island eateries are familiar to resident and visitor both: Duke’s Waikiki and Hula Grill Waikiki at the Outrigger Waikiki Beach Resort; Duke’s Kaua‘i at the Marriott and Keoki’s Paradise, on the Garden Island; and Duke’s Beach House, Hula Grill Ka‘anapali, Kimo’s Maui, and Leilani’s, all on the Valley Isle. What you may not know is that these restaurants, plus a few in California, are under the umbrella of TS Restaurants, headed by CEO Jackie Reed, a former island girl, who was a Polynesian dancer and instructor at one time. The company is a familyowned, privately held company. Jackie, who’s of Samoan ancestry and proud of it began her restaurant career in 1989 as a hostess at Leilani’s on the Beach, part of the TS Jackie Reed, CEO, TS Restaurants company. It was Jackie’s first job and meant to be part-time, but she fell in love with the values, spirit, and opportunities of TS and has now spent her entire career with the company. Jackie worked in two other TS Restaurants before being promoted to controller and moving to the home office on the mainland in 1998. Since then, she’s been involved in five restaurant openings and was an integral part of developing the firm’s accounting systems and human resource policies and adopting new restaurant technology. After 10 years as controller, Jackie was named vice president of California operations, a position she held until becoming CEO in November 2015. While working her way up the company ranks, Jackie earned a bachelor’s degree in business administration and an executive MBA from San Diego State University, earning valedictorian honors. She now works with the SDSU Payne School of Hospitality and Tourism Management as a guest lecturer, assessor, and current member of its advisory board. She’s on the boards of the Hawai‘i Visitors and Convention Bureau and Young President’s Organization, Coastal San Diego Chapter. She splits

Mufi Hannemann President & CEO, HLTA

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Casual Dining Done Right Wolfgang Puck Express is a Waikiki staple, where customers flock for stellar food and good, fast service. BY MARIA KANAI

omfort food gets elevated at Wolfgang Puck Express, a casual dining restaurant located on the edge of Kalakaua Avenue. It’s clear why this mainland franchise has found success in Waikiki since 2002, serving an extensive menu of pastas, soups, sandwiches, pizzas and salads. Food is done right and with flair. “We pride ourselves in providing good food that’s of good value in a market where dishes tend to be either really expensive or you have to compromise quality for something that’s cheap,” says Michael Mercier, operating partner. The real highlight of the restau8

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rant is its pizzas. Cooked to perfection with fresh, flavorful ingredients, there are eight different pizzas that customers can choose from.

at about 535 to 600 degrees.” The pizzas are about 11-inches in diameter and have a proper thin, crispy crust, giving texture while bringing

The secret behind the great pizzas is the woodstone oven at the back of the restaurant. – Michael Mercier The secret behind the great pizzas is the woodstone oven at the back of the restaurant. Mercier says, “We’re able to adjust the oven so it gets really hot and can cook the pizzas

attention to its toppings. Mercier recommends the Kalua Pork ($13), which has tangy barbecue sauce, pineapple, roasted peppers, cilantro and jalapeno. For

WOLFGANG PUCK EXPRESS WHERE: Aston Waikiki Beach Hotel, 2570 Kalakaua Ave, Honolulu, HI 96815 FOR MORE INFO: WHEN: 7 a.m.-10 p.m. Daily PHONE: 808-931-6226 WEBSITE: http://www. wolfgangpuckexpresshawaii.com

that was still open. HFM was there for us and made sure that we were able to keep the restaurant open for Saturday and Sunday. We really appreciated their service during that time,” says Mercier. Given its Waikiki location, Wolfgang Puck Express has plenty

of foot traffic, mainly from tourists. “We want customers to get a sense of aloha. Many people come here to visit, working for maybe a year just to come for a week’s vacation. We want to remember that people worked hard to get here and we want to treat them right,” says Mercier.

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those who love their pineapple, ham and parmesan combinations, the Hawaiian ($14.50) is a must-try. The Margherita ($13.50) is a classic pizza lover’s favorite, with tomato sauce, sharp basil and perfectly melted fresh mozzarella. Beyond the pizzas, Mercier says the Mahi Mahi Fish & Chips ($14) is a customer favorite, with pepperoncini aioli, crispy fries and fish fried in tempura batter. Wolfgang Puck Express gets many ingredients from HFM, including the pizza dough, fish and meatballs. “It’s been great working with HFM and they provide us with everything we need,” says Mercier. During the events of Hurricane Lane this past August, Wolfgang Puck Express stayed open while many other restaurants were closed – a decision Mercier didn’t make lightly. While the staff were told they could go home if they wanted to, many of them stayed. “That day, we sold out all of our food and HFM was one of the few distribution companies

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KEN’S

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HOUSE OF PANCAKES

BY FERN GAVELEK

Photos courtesy of Ken’s House of Pancakes

Breakfast is served round-the-clock at Ken’s House of Pancakes.

Crispy, yet succulent, Coconut-Crusted Ahi is served with chipotle butter and pineapple salsa. 10

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en’s House of Pancakes opened its doors in 1971 at the busy intersection of Highway 11 and Kamehameha Avenue in Hilo. The restaurant, with its trademark orange Naugahyde booths and round-theclock hours was a popular stop for motorists en route to see Kilauea Volcano. Through the years, it has served thousands of residents and visitors alike—including Hollywood celebrities. At the helm are GMs Rick Maiava and Debra Ching Maiava, whose parents Lei and Lindy Ching bought Ken’s in 1990 and added numerous menu items and made dining at Ken’s “fun” with its Sumo-sized offerings. When the enormous, Sumo-sized menu offerings are served, a loud bell rings out through the dining rooms and patrons and servers yell out in unison, “Sumo!” “We have over 200 items on our menu: ranging from our famous Fluffier than Fluffy Omelets and eggs every way you can think off, including loco mocos…to waffles, burgers, salads, saimins, steaks, sandwiches, chili, teriyaki beef and chicken, shrimp, kalua pig and cabbage, liver and etc.,” Debra Maiava details. “We feature dishes on set nights: AllYou-Can-Eat Spaghetti Sundays, AllYou-Can-Eat Taco Tuesdays, Prime

Beer-battered shrimp tacos are topped with fruity mango salsa.

Fanfare aside, Ken’s food is not only fun, it tastes good. The restaurant has won “Best Breakfast in East Hawaii” by readers of the daily Hawaii Tribune Herald for 22 years in a row—ever since the voting started, according to Maiava. Other accolades have come from USA Today, Bon Appetit, Hawaii Business magazine and the Hawaii Restaurant Association. In addition to the food, Maiava says the restaurant’s 70 dedicated employees and 24-7 hours of operation also makes it a standout in the community. “It’s not profitable to stay open 24-7 nowadays….but we choose to for the people who drive over from Kona, for our police and service personnel, and for people who have hospital emergencies and need a place to calm down and talk things out over a hot cup of coffee or cocoa,” she notes. Maiava says Ken’s stayed open during last summer’s Hurricane Lane

Save room for dessert—a fave is the Cherry Cheesecake Parfait.

for people who needed a place to eat and relax. “We served FEMA, the Red Cross, Civil Defense and sport teams from the Mainland who were stuck and weathering out the storm.” The GM adds that during the storm, not one Ken’s employee called off work. “In fact, they didn’t even call to see if we were open. They already know that if can, Ken’s can, and we will stay open to serve the community.” At Ken’s, they treasure employees who have been with the restaurant for decades. Giving her staff credit for Ken’s success, Maiava concludes, “They are professionals who love their job, love working with each other and love the thousands of customers who have come through our doors. Many times, we’ve been asked to open up a branch at another location, but we would be hard-pressed to duplicate the outstanding staff we have enjoyed for the past 28 years.”

KEN’S HOUSE OF PANCAKES WHERE: 1730 Kamehameha Ave, Hilo, HI 96720 WHEN: 24-7, 365 Days a Year! FOR MORE INFO: PHONE: 808-935-8711 WEBSITE: www.kenshouseofpancakes.com Offering hearty helpings for the eager eater, Ken’s Sumo-Sizes six different menu items, including saimin, or “Sumo Min.” Sumo servings are delivered to patrons with zany fanfare. FOODSERVICE IN PARADISE 2019 ISSUE 1

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Rib Wednesdays, Hawaiian Plate Thursdays and Oxtail Soup Fridays.” Ken’s six trademark Sumo-sized offerings are available daily. It could be the Sumo Breakfast: three eggs, eight-ounce beef patty with gravy, three scoops rice, grilled onions and three pancakes. The Sumo Braddah Omelet is made with a half-dozen eggs and stuffed with bacon, ham, Portuguese sausage, green onions and cheese. The Sumo-Min is a full pound of noodles topped with two eggs and garnishes. “The Sumo tradition started because I wanted to have some fun with our customers!” shares Maiava, an Oahu native. She aimed to re-create zany antics like “The Zoo Sundae” at Farrell’s Ice Cream Parlour (the chain originated in Oregon, but had Honolulu locations), where a huge sundae was delivered on a stretcher by several servers while accompanied by the sound of ambulance sirens.

Ken’s satisfying Prime Rib Loco Moco is a round-the-clock popular menu item.

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FORK & SALAD

Mau i

Featuring both raw and roasted beets, the colorful Beet & Goat Cheese Salad also offers spinach, apples, seasonal fruit, cashews, health grain mix and lilikoi-mango dressing.

BY FERN GAVELEK PHOTOS BY RYAN SIPHERS

t’s a version of island farmto-table with a twist. Fork & Salad Maui has redefined how just-harvested and island-sourced food can be enjoyed by offering it as fast, casual fare. “We wanted it available and accessible for everyone, all the time, not just at gourmet supermarkets and fine dining restaurants,” details Chef Travis Morrin, Fork & Salad co-owner and chief marketing officer. “We desired fresh and healthy food to be convenient and affordable.” With two Maui locations, Fork & Salad offers a quick-service format where customers enter and walk down the prep line as their food is made right before their eyes. Customers proceed to pay the cashier at the end of the line and then take their meal to enjoy inside the restaurant or to go. During rush hours, hungry patrons lining out the door move smoothly through the process. The restaurant also offers an online ordering service

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app and convenient delivery with Revel and Hopper Maui. Travis says he “developed the brand as a whole,” meaning the look, color scheme, feel and design as

perceived by the general public. The Maui native, who first learned the ropes of the food and beverage industry as a teen at McDonalds and Subway, moved on to Longhi’s

The Smokey Papaya Chicken Sandwich packs in plenty of nutrition. Served on a naturally-fermented, organic sourdough focaccia, the sandwich is layered with papaya, cheese, avocado, mixed greens, red onion, bacon and a chipotle-cilantro vinaigrette.

in Wailea where he met his current business partners, Jaron Blosser and Cody Christopher. The trio formed Three’s Catering, followed by Three’s Bar & Grill before opening Fork & Salad in 2016 as a “chef-inspired salad company.” Morrin explains, “Our menu, as a whole, isn’t just fast-casual healthy; it’s actually designed by three chefs. Ingredients are carefully selected, many are local as much as possible. We then create signature salads, sandwiches, soups and more using quality homemade recipes. Our goal is that each menu item is a fine balance of flavor, texture and appearance.” Signature menu items include the Buckwheat Noodle Salad, a concoction of Kumu Farms Spring Mix, buckwheat noodles, carrots, Okoa Farm radish, bell pepper, sun sprouts and avocado tossed in a vegan misoginger dressing that’s finished with crunchy wasabi peas for texture. A fave sandwich is the baked ahi melt; “that’s special because it’s our version of made-in-house tuna,” he continues.

The restaurants rely on HFM for fresh ingredients like Kamuela tomatoes and Kumu Farms Spring Mix, plus grocery items like oils, vinegars and seasonings. “This is critical because it’s the base for making dressings: the heartbeat of our concept,” says Morrin, who studied at University of Hawaii Maui College. “We feature 11 gluten-free dressings. It’s a big deal to have a consistent and quality supplier to keep up with demand.” Chef shares that plans are in the works for Fork & Salad to open a third location in Orange County, California soon. He adds, “And if you haven’t heard, our company is franchising. We are currently working on a major deal to saturate the West Coast market with our brand. Our mission for worldly expansion is this: ‘To spread a taste of Maui, infused with the aloha spirit to all parts of the world, one guest, one salad and one community at a time.’ Essentially, this is our goal, but also our dream.”

The cold line at Fork & Salad Maui is all about local freshness.

The trademark Buckwheat Noodle Salad is finished with crunchy wasabi peas.

FORK & SALAD MAUI WHERE: Kihei: 1279 S. Kihei Road #204, 96753 Kahului: Puunene Shopping Center, 120 Hookele St. #330, 96732 WHEN: 10:30 a.m.-9 p.m. Daily FOR MORE INFO: PHONE: 808-879-3675 (Kihei), 808-793-3256 (Kahului) WEBSITE: https://forkandsaladmaui.com

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Fork & Salad Maui owners from left: Cody Christopher, Travis Morrin and Jaron Blosser.

ITEM #

PACK

SIZE

BRAND

DESCRIPTION

4002416

1GAL

IMPERIAL

MAYONNAISE CULINARY PREMIUM

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Good Times at Rob’s Good Time Grill There’s something delicious for everyone at this downtown Lihue staple. BY MARIA KANAI

The extensive menu has something for everyone, whether you’re a keiki or kupuna. A long-time favorite, according to Silverman, is the Famous French Dip ($14.25), served on a toasted hoagie and loaded with juicy roast beef, melting cheese and served with savory au jus. The Hot Pastrami ($14.25) is also a classic – a hefty sandwich with melted Swiss cheese on pastrami. Sandwiches come with beer-battered or sweet potato fries, or you can substitute fries with a salad for $2.75. Entrees like the Grilled Misoyaki Salmon ($15.25) served with a flavorful wasabi aioli, are served with steamed white or brown rice and potato mac salad or tossed greens. Locals also love coming in for the King Crab Dinner Special ($29.95) on Wednesday nights and The Ribeye Dinner Special ($19.95) on Friday nights. In the last couple years, Rob’s started adding live music for happy hour, which is 50-percent off the signature pupu menu that rotates weekly. These small bites include the

King Crab Mac & Cheese ($13.50): shredded King crab rolled into three decadent mac and cheese balls. For something unique, go for the Bulgogi Fries (14.50), which are Koreaninspired marinated beef, cucumber, kimchee cabbage, fried egg, green onion and sesame seeds. “Whether you’re coming in alone or with friends and family, we try to make everyone feel like they’re at home in our casual, relaxing atmosphere. Stop by and eat good food with our restaurant ohana,” says Silverman.

ROB’S GOOD TIME GRILL WHERE: Rice Shopping Center, 4303 Rice Street, Lihue, HI 96766 WHEN: 11 a.m.-2 a.m. Daily; Sundays open 7 a.m. during NFL season; Kitchen Hours 11 a.m.10 p.m. FOR MORE INFO: PHONE: 808-246-0311 WEBSITE: http://www. kauaisportsbarandgrill.com

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or a good time with friends and family, look no further than Rob’s Good Times Grill. A household name on the island of Kaua‘i, Rob’s has become a staple in downtown Lihue for its comfortable ambience, chill vibes and of course, onolicious food. Owned by Rob and Lolly Silverman, the restaurant has been around for more than twenty years and continues to gain loyal customers with every meal. “We first started out as a karaoke bar in 1992, formerly known as Kay’s Pub, and over the years we transitioned into more of a night club and sports bar,” says Silverman. During the recession of 2008, Silverman realized he would need to make a change in the direction of the restaurant and find more of a niche in order to make it through the challenging economy. “We then decided to focus more on the restaurant side of things, and scaled down the “club” to just the weekends,” says Silverman. “As it turned out, it worked great. Now, the kitchen is one of the biggest reasons for our continued success.”

FEATURE STORY

i h c o M nia! a M

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Create Multiple Products Using Mixes by Mochi Foods BY FERN GAVELEK

ochi Foods is giving the food industry something to chew on. The dry-base mixture company is revolutionizing the concept of “mochi” with a line of easy-to-use products that are finding their way into kitchens across Hawaii and the globe. Founded in 2016, Mochi Foods offers baking and beverage mixes that are available through HFM.

In Hawaii, mochi is known as a soft, yet chewy, sweet rice cake that melts in your mouth, or as a crispy, flavored rice snack. Now the familiar and desirable characteristics of mochi have found their way into new products sold at bakeries and served at restaurants: Mochi Donuts, Mochi Pancakes and Mochi Bread —and they’re all created using mixes by Mochi Foods.

FEATURE STORY Herringbone Waikiki has been using the mochi pancake mix with good results and is expanding the offering to its Las Vegas location. PHOTO COURTESY OF STEVE CZERNIAK

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FEATURE STORY

“We have formulated mixes that create products with a familiar, mochi-like, chewy texture,” says Mochi Foods Co-Founder Jason Kim. The Oahu native says the products at Mochi Foods have been perfected to contain the right, mochi-like texture.

FEATURE STORY

“It’s all about texture. Mochi has a distinct feel in your mouth and our mixes give the products that familiar, mochi-like consistency.” -Jason Kim, Mochi Foods Co-Founder Kim explains: “It’s all about texture. Mochi has a distinct feel in your mouth and our mixes give the products that familiar, mochi-like consistency.” “Modifying and creating a product with the desired consistency takes a lot of time and effort,” Kim continues. “It’s near impossible to make solid rice flour into a donut or cake product—the end result

One of the latest products is the Mojo Mix, a crunchy topping similar to the craquelin found in the French cream puffs: Choux au Craquelin. Geared for the Mochi Bread Mix, its uses are up to each chef’s imagination.

would be too dense.” Kim says Mochi Foods has overcome these culinary hurdles with its packaged mixes.

Diverse Product Line With the corporate headquarters in Honolulu and a research/development and manufacturing center in Taiwan, Mochi Foods also offers

mixes to make boba (tapioca) pearls. Many of the Mochi Foods mixes come with recipes. You can choose from a 100 percent natural powder line to flavor baked goods, beverages and ice cream. Using a modified tapioca starch with rice flour, the Instant Mochi Mix is designed for freezing to make not only mochi, but mochi ice cream. “This product can retain its soft-chewy texture in lower temperatures,” explains Kim. “Regular mochi gets hard in the refrigerator after a while and this product doesn’t.” Rodney Weddle, Executive Pastry Chef at La Tour Bakehouse, likes using Mochi Food’s natural powder as “it has a vibrant, all-natural color, is clean label and has an authentic taste.” Pictured is La Tour’s Sweet Potato/Taro Macaron. PHOTO COURTESY LA TOUR BAKEHOUSE

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Mochi Foods also offers drinking cream powder in a variety of flavors—the non-dairy powder holds its shape atop beverages “for hours” without losing its integrity. Kim says the drinking cream is a new, hot trend in Asia and a good return on investment “as it enables establishments to have a great presentation and up the perceived value.” The drinking cream is available in a variety of flavors.

Krinkle Plunger, giving it a signature, recognizable shape that resembles a blossom or bracelet. Christopher Watanabe, owner of Honolulu’s Watanabe Bakery and MoDo Hawaii, is a big fan of the Mochi Donut. “The feeling of happiness, love and aloha I experienced when I first tried the light and chewy Mochi Donut was something

I was determined to share with the world.” Watanabe’s MoDo Hawaii bills itself as the “Original Mochi Donut Concept Shop.” Top grade rice from Taiwan is the main ingredient of the Mochi Pancake/Waffle Mix and it is Mochi Foods’ only gluten-free product to date. Kim says some customers list the item on the menu as gluten-

Customers Rate Top Mixes

FEATURE STORY

Along with the donut and pancake mix, the bread mix is one of the company’s top sellers. It’s non-yeast-based so no rising time is needed—just mix and bake. “You can also fry the dough to make beignets,” details Kim. A favorite item with Japanese bakers for its mochi texture, the Mochi Bread Mix is sold as a plain base so each chef can add his own sweet and savory recipes.

“The recipes are simple and quick; we like to work with it” -Fanny Esparza-Queloz, Soleil d’Hawaii Bakery Fanny Esparza-Queloz of Soleil d’Hawaii Bakery in Honolulu likes the bread mix as the raw dough freezes well. “The recipes are simple and quick; we like to work with it,” she says. Mochi Bread is a top seller at Brug Bakery Pearlridge on Oahu. Owner Miho Choi notes, “the flour, itself, already has a very good flavor and the texture is just like mochi. The bread doesn’t disappoint the customer.” Named a 2017 “Top Tasty Food” by Honolulu Magazine, Mochi Donuts are a cake-based, no-yeast donut requiring only mixing and frying. Kim says some Mochi Donut customers are preparing the donut using the Belshaw

The bread mix is one of the company’s top sellers. It’s non-yeast-based so no rising time is needed—just mix and bake. FOODSERVICE IN PARADISE 2019 ISSUE 1

FEATURE STORY

Pancakes at Paina Café in Las Vegas. PHOTO COURTESY OF RANAE WINEMILLER

free for diners with dietary issues, “but more than half of them don’t because it tastes so good.” Besides the dietary versatility, the mix can be used for good results with cookies and muffins. “I have a customer in California using it for crepes,” adds Kim. According to Harrison Chernick, corporate chef at Mina Group, the pancake mix is a favorite product for multiple reasons. He explains, “One, it’s very delicious. I mean insanely good. Two, it has instructions right on the bag so it’s easy to use. For a restaurant that has workers that are not as advanced in the culinary field as me, it’s easy for them to make. Just mix, let it sit and go.” Gary Tamashiro, executive chef at Herringbone Waikiki, appreciates the flavor and texture of a pancake created with the mix. “It has a slight, chewy texture that I like and our guests rave about. It is easy to utilize and incorporate our own Herringbone touch to it as well. It is a very 20

FOODSERVICE IN PARADISE 2019 ISSUE 1

creative idea to come up with mochi pancakes and we’ve even extended using it to our Las Vegas location!”

Taking Boba to the Next Level Big on experimentation and innovation, Mochi Foods strives to achieve a wow factor with its products. While Mochi Foods offers raw materials for customers to make boba from scratch, the company is collaborating with Sun Noodles to take boba to a new level. “There’s an advantage for some customers to advertise that they make their boba fresh from scratch,” notes Kim, who details all that’s needed is Mochi Foods Boba Mix, water and the desired natural flavor. Customers using the mix can choose their flavor and color and do specials for holidays, events, etc. “They can also make extra and freeze for later use,” he continues. “When defrosted, it maintains its texture—this is some game-changing stuff.”

Partnering with Sun Noodle, Mochi Foods is creating a frozen boba item using natural flavoring— any flavor and color. Kim divulges the product will sell exclusively through HFM later this year. “Traditional boba is shelf-stable and takes a long time to create; the new frozen boba will conveniently be able to boil in five minutes,” he shares. “This product will be all natural, with no preservatives, added sugar or sweeteners. It is gluten-free and vegan.” Kim feels fortunate the two-yearold Mochi Foods has been wellreceived by food service professionals. He grew up in the industry, his family owned frozen and chill distributor Pint Size Hawaii. Musing on his company’s formation and name, he shares, “The goal was to make a connection, working with a manufacturer, to create what people like, while identifying what makes it special. Mochi is a hot food trend and we got lucky—the timing was right.”

OPERATOR'S EDGE

Taking the L out of the P&L BY GREGG FRASER RESTAURATEUR

OPERATOR'S EDGE

s you are all aware, P&L stands for Profit & Loss. Taking the L out of the restaurant’s P&L statement is based on a few main components. First is Forecasting, or projecting what you will be making in monthly revenue. Second is budgeting, based on those projected revenue. Third is applying the proper percentages, or

last month’s sales performance. Here’s where those adjustments come in. Every day, adjust your projections based on the daily sales average (take your total sales to date and divide by the number of days, month to date). When you establish your daily sales average, either increase or decrease your projected sales and adjust your budgets accordingly. At the end of

not account for that now. We should just take that as extra revenue. Some operators might think, ‘I know we have Halloween coming up Oct. 31. That’s going to be a big day, so let’s add extra ….’ Don’t count your chickens before they hatch. You can count on holidays, parties, New Year’s Eve, and whatever to make a lot of money, but don’t account for

the first week, you have seven days in the books and you’ll have a pretty fair accounting of what the month is going to do. Don’t wait until the end of the week. You should be adjusting (the figures) daily, it’s a moving target. Always adjust projections based on daily sales and adjust budgets for the upcoming week. There can be variables that throw things off, like weekends and holidays, busy times, or times when parties are booked, things that are coming up in the future. We should

it too soon because you don’t really know if you’re going to get anything extra. Take it as it comes and don’t try to guess revenue highs and lows. We also know that Hawai‘i is a very seasonal destination. Typically in Waikiki, February and September are slow months, so if we have a busy August and we apply those sales to September that we know is slow, then our budgets are going to be off, so we have to add historical data. You take year-to-year sales records and apply those to the upcoming

Daily P&L statement analysis makes for a successful business. Waiting until the end of the month is a recipe for disaster. industry standards to the budget, to reduce the possibility of a negative (loss) month. Number four is tracking your expenses and revenue on a daily basis, not weekly and certainly not at the end of the month. Number five, is adjusting as you go. To establish projected sales for upcoming months, start out with the month you’re in now, or just completing. On the first of any month you can look at the previous month and assume that you’re going to do about the same. Do your budgets based on 22

FOODSERVICE IN PARADISE 2019 ISSUE 1

month to get a little clearer picture. If you don’t have previous years then all you can do is go off the previous months. Another theory is, you take all the months you’ve been open, calculate a monthly sales average and then apply that to your budgeting. You’ll have lows and highs, so take an average of all the months. Daily P&L statement analysis makes for a successful business. Waiting until the end of the month is a recipe for disaster. Just because you have money in the bank does not mean you are profitable. You have to look to your financial statements to see if you are going to end the month at an 8- to 12-percent profit margin.

you have a rent based on percentage of sales. (That needs to be taken into account, but that budget is already set for you.) So if you have 23 percent COGS and 35 percent labor, plus a rent of 10 percent, you will have 68 percent of overall revenues spent just to cover these items. Then, if you want to make a 10 percent profit at the end of the month, you will have only 22 percent of total revenues to pay for operating expenses like utilities, advertising, office supplies, etc. Here’s a scenario: Let’s say you’re going to make $100,000 in a month. You would tell your chef that he has a $25,000 budget to spend on food purchases. But, you might want to

You need to plan for profit, it doesn’t just happen. When preparing projections you should break out food sales and beverage sales. As you are applying the food cost budgets and the kitchen labor, you need to apply that to food sales. When you’re establishing the beverage cost budget and the bar labor, you apply that to beverage sales. Then, your front-of-the-house payroll for servers and management will be based on overall sales. Sales projections are very important because you can’t do a proper budget if you don’t know your projections of what you are going to make in any given month. Otherwise you’re just pulling numbers out of the sky or just not budgeting. Here are the industry standards for budgeting purposes; 25 percent food cost; 18 percent pour cost; (target a 23 percent overall cost of goods sold, or COGS); 35 percent labor cost. The other major expenses like rent are considered fixed expenses unless

lower that to $22,000. In the event that he goes a little over his given budget, the business will still hit the targeted budget. Remember that if the sales are pacing up or increasing, the chef will need a larger budget. In turn, if sales are pacing down, he should be prepared to lose some of that budget. The same applies to kitchen labor costs. Kitchen staff tend to get paid a little more than tipped employees, but the schedule should reflect a budgeted amount to allow for a 35 percent expense to revenue by month’s end. One of the variables in these budgets is events or holidays. Special events can drive up your projected revenues but you need to be careful, because the sales will go back to normal usually the next day. This is why we project sales based on averages. You will also see that the daily average for Thursday, Friday and Saturday is higher than Sunday, Monday and Tuesday. So try and take a full seven days to create your daily average. You can apply this same concept to

In a nutshell: 1) Forecast your monthly revenue 2) Budget based on projected revenue 3) Apply industry-standard percentages to the budget to reduce the possibility of a negative month 4) Track your expenses-torevenue 5) Adjust as you go

do scheduling, they can’t schedule anything beyond that. Just like with food costs, they’re not allowed to spend any more on labor unless it is approved by the general manager or owner. In summary, if you stay on top of your sales projections versus budgeted expenses, on a daily basis, you will have the ability to plan to make a profit, rather than hope you do. Doing these steps daily will provide guidance for whatever needs to be adjusted as each day and week progresses. It will also provide historical data for the same time-frame next year. FOODSERVICE IN PARADISE 2019 ISSUE 1

OPERATOR'S EDGE

Sales projections are very important because you can’t do a proper budget if you don’t know your projections.

the pour cost, front-of-house and management staff. Here’s another issue. You may set a budget for payroll, but payroll really includes net checks, employer contribution to tax, healthcare insurance, workers compensation and then other employer/employee-related expenses. So, you target 30 percent for a baseline payroll (scheduling) and the addition labor related expenses will bring you around 40 percent for the entire employee burden. All of these things could add up to another 10 percent, or more. The Golden Rule: if you’re doing $100,000 in food sales and you give your kitchen manager 30 percent to

TRENDING

For today’s carnivore,

not all proteins are created equal Restaurants source fresh, sustainable, humane meat amid demand for better ingredients

Long John Silver’s Baked Cod Meal

222.2 pounds per capita of red meat and poultry in 2018. Trend watchers at The NPD Group note that protein topped the list of dietary interests last year, a demand which combined with moderating meat prices and rising consumer income to make meat on the menu a real opportunity for operators. But successful restaurant marketers have learned that not all meat is created equal, and that many diners, particularly Millennials, want reassurance about their meat choices. Restaurateurs at all levels are stepping up to the challenge, and the widely reported results mark a watershed in chain purchasing strategies.

Better chicken. Major

chains like KFC and Burger King have garnered plenty of publicity with their switch to chickens free

from antibiotics which are important to human medicine. Powerhouse sandwich specialist Chick-fil-A has pledged to meet a “no antibiotics ever” policy by the end of 2019, and Wendy’s received broad press coverage with its announcement in 2017 of a $30 million investment to procure chickens that are 20 percent smaller. The initiative aims to provide “more delicious and tender” filets than those of conventional industrial birds and reflects the chain’s commitment to animal well-being. Some chains promote a supplier’s brand to reassure patrons, as with Ted’s Montana Grill, which operates 40 stores in 16 states. The operation features Springer Mountain Roasted Chicken, sourced from a Georgiabased company that is certified by the American Humane Association. Waffle House, beloved by road warriors, night owls and post-club partyers, partnered with Springer Mountain in 1986 to upgrade its poultry sandwiches, and well ahead of

Carl’s Jr.’s Beyond Meat burger FOODSERVICE IN PARADISE 2019 ISSUE 1

TRENDING

ands down, the biggest menu newsmaker of the past year has been the vegetable, which is taking a well-deserved star turn as chefs work their culinary magic to transform produce of all types into appealing side dishes and entrées. As a corollary, vegetable-based meat substitutes have also grabbed headlines as large chains like Carl’s Jr. and smaller chains like Fatburger have adopted them as burger options. Yet despite all the excitement around the subject of plant-based cuisine, Americans remain committed carnivores. In fact, the US Department of Agriculture forecast that consumer consumption would reach a record-breaking

TRENDING

are also on board. Slapfish, with 15 locations based in the Los Angeles area, has parlayed its “Refreshingly Responsible” slogan into what one newspaper called the best seafood restaurant in Orange County. And Long John Silver’s, the 50-year-old granddaddy of fish chains, boasts of charting a new course forward with sustainably harvested seafood like the wild-caught cod that is the centerpiece of the Baked Cod Meal.

Bottom line. There is scarcely a Wendy’s Bacon Maple Chicken Sandwich

the pack in 2011, upped the ante by going antibiotic free.

Better seafood.

Red Lobster has taken the lead and created a template for marketing sustainable seafood with its longrunning commitment to its “Sea Food Differently” and Seafood with Standards programs that play out on the menu in dishes like the wildcaught flounder entrée. Limited-service seafood chains

Yet despite all the excitement around the subject of plant-based cuisine, Americans remain committed carnivores Operators can rest assured that American consumers do not want to step away from their steak knives, but they do want to feel good about the choices that they make. Better meat and seafood provide permission to indulge without guilt and may be harbingers of dietary demands to come. Source: Nations Restaurant News FOODSERVICE IN PARADISE 2019 ISSUE 1

TRENDING

Better beef. Last spring, McDonald’s announced the nationwide rollout of fresh beef in its Quarter Pounders, a move that impacted its system from source to kitchen. The program is meant to improve the chain’s culinary reputation and to make it more competitive with fast-casual betterburger competitors, and analysts who follow the chain pronounced that the sandwiches were noticeably better. Arby’s, which regularly faces snarky suspicions about its roast beef, is, in fact, a founding member of the

Roundtable for Sustainable Beef. Emerging players like Denver’s Urban Farmer Steakhouse and Punch Bowl Social of Austin, Texas, tout their use of the Snake River Farms brand, a Boise-based, family-owned producer dedicated to sustainable meat.

protein category that has not been impacted by changing consumer values and demands. The pastureraised pork at Chipotle, Papa John’s endorsement of gestation-crate-free hogs or the free-range, grass-fed venison in an Arby’s limited-time offer are items that are totally in tune with the times.

TRENDING

A PEEK AT YOUR NEW PLATE: How Youʼll Be Eating in 2019

TRENDING

Better lettuce? Cheese tea? Here are the most intriguing forecasts for the food world — best consumed with a grain or two of salt. More vegetables. Improved gut bacteria. Cocktails with less alcohol. Many of the predictions about what we’ll eat and drink in 2019 point to a quiet, restorative and potentially grim time ahead. Then again, these forecasts always arrive carrying the clean, healthy pine scent of New Year’s resolutions. The good news: There will be cheese tea. And salad robots, according to the prognosticators. As we pored over dozens of lists handicapping the next big food trends, and interviewed the people who get paid to drill into consumer Food forecasters say dishes with fermented ingredients will grow in popularity, like this noorook, a grain porridge seasoned with koji, from the Los Angeles chefs Kwang Uh and Matthew Kim. PHOTO COURTESY OF ELIZABETH LIPPMAN FOR THE NEW YORK TIMES

FOODSERVICE IN PARADISE 2019 ISSUE 1

behavior, we kept in mind that everyone could be dead wrong. Food forecasting is not a science, or even an art. Still, the game is a fun one. Here are some of the most intriguing guesses at what and how Americans will be eating in the new year.

The Next Lettuce

The great romaine scare of 2018 — a strain of E. coli that was eventually traced to a reservoir in California — has helped make lettuce ripe for a new star in 2019. The current darling of the restaurant salad, Little Gem lettuce, was denounced this month as overexposed by New York magazine’s restaurant critic, Adam Platt. Expect to see little-known varieties showing up on menus, and an explosion in lettuces grown hydroponically, many of them in urban container farms. Some chefs are rallying around celtuce, a lettuce with a leafy, bitter

top and a stalk that’s kind of a cross between celery and asparagus. Chinese cooks know it as wosun. Even wild weeds like dandelion greens or sorrel may get a shot. Whichever wins, kale is still over.

The New Flavor Profile

Sour and funky, with shades of heat. This is what happens when you mix the interest in fermenting with the millennial palate. Melina Romero, who has the title of trend insights manager at CCD Helmsman, a food research and product development firm in Emeryville, Calif., explained the generation that loves global mashups and bold flavors this way: “They grew up with Flamin’ Hot Cheetos, and while they still want spicy, I think, beyond that, they have grown to become interested in flavors that are acquired — sour flavors and even funky flavors like fermented foods.”

(l-r) Will celtuce, a Chinese lettuce bred to highlight its long, crunchy stem, be the year’s breakaway green? PHOTO COURTESY OF ANDREA SPERLING/GETTY; Cooking in foil packets is a technique expected to gain popularity in the coming year. PHOTO COURTESY OF ILMORO100/GETTY IMAGES IMAGES

The Thing You Will Try Against Your Better Judgment

The Big Health Fix

Anything to do with your gut

The Hot Diets

Diets that emphasize fat over carbohydrates will continue to dominate. Instagram says video posts using the hashtag “keto” — the name of a highfat, low-carb diet — grew fivefold over the past six months. Hannah Spencer, a registered dietitian who tracks the food service industry for the market research company Mintel, said the keto diet might be losing its edge. Still, she added, restaurants will add more low-carb options. The term “pegan” — a cross between a paleo

Tea of all kinds, but particularly the creamy, sometimes salty import from Taiwan called cheese tea, will appear on more menus. PHOTO COURTESY OF JEENAH MOON FOR THE NEW YORK TIMES

FOODSERVICE IN PARADISE 2019 ISSUE 1

TRENDING

Cheese tea, an import from Taiwan, will hit the American mainstream this year. Green or black tea is sipped through a cap of cream cheese blended with cream or condensed milk, which can be either sweet or slightly salty. It’s already a hit in San Francisco, where they make it with Meyer lemon and mascarpone.

flora. That means you can expect more ways to ingest probiotics and prebiotics and foods designed to improve the bacterial health of your intestinal tract, according to several grocery store chains and wellness market analysts. As the obsession with digestive health dovetails with the fascination for fermenting, kimchi, sauerkraut and pickled things will work their way into new territory. Smoothies with kefir will be popular, and kombucha will show up in unexpected places like salad dressings.

TRENDING and a vegan diet — will take hold. Pinterest says the number of searches for the term rose 337 percent in the past six months.

The New Sheet-Pan Supper

With barely any cleanup and a deep whiff of nostalgia (remember your first Scout camping trip?), cooking dinner in foil packets is poised for popularity. Pinterest notes that searches for “foil-pack dinners” have jumped nearly eightfold in the past six months.

TRENDING

The Driest Drinks

At the bar, lighter wines, natural wines and drinks with less or no alcohol will be popular. Americans ages 18 to 34 are more interested in spirit-free cocktails than any other demographic group, according to Mintel. As a result, bartenders will replace high-alcohol liquors like gin with lower-alcohol wines like Prosecco in mixed drinks, and make more use of shrubs, craft vermouths, botanicals and distilled nonalcoholic spirits like Seedlip. This may force bars to try to come up with better names than the no-jito or the nogroni. Outlier prediction: Forbes magazine is betting that the breakfast cocktail will be big.

The Case Against Waste

With the plastic straw and the plastic bag increasingly out of fashion, restaurants, food manufacturers and groceries will face new pressure to reduce other packaging waste. In a recent Mintel survey, 36 percent of diners said they wanted restaurants to

Expect more vegetable entrees like this blackeyed pea salad at Teranga in New York. PHOTO COURTESY OF AN RONG XU FOR THE NEW YORK TIMES 30

FOODSERVICE IN PARADISE 2019 ISSUE 1

At the bar, expect more natural wines, lighter drinks and cocktails without any alcohol. PHOTO COURTESY OF LISA CORSON FOR THE NEW YORK TIMES

cut back on packaging. (The number is even higher among baby boomers.) Restaurants that serve food on plastic with disposable cutlery will have an incentive to invest in reusable plates and forks. Cutting waste in the increasingly robust carryout and delivery markets will get new attention, too.

The Playlist Ploy

Restaurants will keep seeking ways to expand their brands beyond food; Dunkin’ Donuts has put its name on a Saucony running shoe, and KFC recently sold out of fire logs that smell like fried chicken. For higher-end restaurants, the vehicle of choice will be the customized Spotify playlist. David Chang has already issued one, as has Flour & Water in San Francisco.

The Plant-Based Main Course

Substantial vegetable entrees will become a fixture on restaurant menus, in the way that alternatives to dairy

creamers became standard at coffee bars a few years ago. Many diners have started to eat less red meat or abandon animal protein altogether, whether for health, environmental or ethical reasons. A few corporations have banned meat consumption on their campuses. In Los Angeles, a member of the City Council this month proposed a law that would require a substantial vegan protein entree be available at movie theaters and other large entertainment centers.

The Motherless Meat

Laboratory-grown proteins will enter the mainstream. KFC, Tyson Foods and Cargill are investing heavily, and the products are catching on so fast that ranchers have started campaigns to stop the engineered proteins from being called “meat,” Forbes reports. Prepare for the next generation of plant-based alternatives to dairy products: substitutes for

Millions of investment dollars are pouring into companies trying to put marijuana byproducts into food and drink. PHOTO COURTESY OF JIM WILSON/THE NEW YORK TIMES

cheese, butter and ice cream made with nuts, soy or coconut.

The Tech Advancement You’ll Hate Until You Need It

Salad-making robots will show up in hospitals and airports, where freshly made food is not easy to find at all hours. The systems rely on chilled containers of fresh ingredients that are restocked during the course of the day. Push a few buttons on a keypad and the robot makes a custom salad topped with dressing.

The Hope for Dope

The New ‘It’ Vegetable

It’s a tie between mushrooms — which have acquired what food marketers call a health halo and are expected to pop up in teas, desserts, jerky and cocktails — and sea vegetables, which most people just call

Salads made by robots like this one from Chowbotics can assemble a customized bowl of fresh vegetables in about two minutes. PHOTO COURTESY OF CHRISTIE HEMM KLOK FOR THE NEW YORK TIMES

seaweed. Consumption of seaweed is growing 7 percent annually in the United States, James Griffin, an associate professor at Johnson & Wales University, told Nation’s Restaurant News. It checks all the boxes: healthful, environmentally sound and full of umami.

The New ‘It’ Cuisines

It’s a tossup. The market research firm Technomic says popular dishes will come from eastern Mediterranean nations like Lebanon, Syria and Turkey. Baum & Whiteman, a consulting firm based in New York, is betting on food from the “Stans” — Kazakhstan, Tajikistan

Khachapuri, a traditional egg and bread staple of Georgia, is a ready-made Instagram star. PHOTO COURTESY OF MORGAN IONE YEAGER FOR THE NEW YORK TIMES

and Uzbekistan. The global buyers for Whole Foods Market have money on flavors from the Pacific Rim. The San Francisco food consultant Andrew Freeman is calling it for Georgia, with its Instagrammable star, khachapuri — the cheese-filled bread boat topped with a runny egg. The prognosticators at the Kind food company are pulling for the flavors of Africa, though they did not specify a country.

The Cause of the Year

How a restaurant or food company cares for its employees, its purveyors, its customers and its community will move up the priority list in 2019, Mr. Freeman said. More chefs will become first responders, providing food at disaster sites. Companies will fine-tune training for how employees should treat one another. Immigrants and their role in American food culture will be front and center. Sara Brito, a founder and the president of the Good Food 100 list, said in her 2019 trend report that customers will demand that restaurants tend to more than just how food tastes. “They need to demonstrate they care about the whole system and story of food,” she said, “including the environment, farmworkers, animal welfare and inclusion in the workplace.” Source: The New York Times

FOODSERVICE IN PARADISE 2019 ISSUE 1

TRENDING

Major food and beverage companies are researching ways to get THC, the psychoactive component of marijuana, and cannabidiol, a part of the plant that may have therapeutic properties, into more food and drinks. The authors of the federal farm bill have removed hemp from the list of controlled substances, and Gov. Andrew M. Cuomo is pushing to legalize recreational use of marijuana in New York.

ITEM #

PACK

SIZE

BRAND

DESCRIPTION

5844220

CASA SOLANA

BEANS BLACK WHOLE

3362274

CASA SOLANA

BEANS PINTO FANCY

5882311

CASA SOLANA

BEANS REFRIED VEG

5882303

CASA SOLANA

BEANS REFRIED WITH LARD

FAVORITE RECIPES

Beef Larb Lettuce Cups Serves 4-6

INGREDIENTS

• 1 pound Certified Angus Beef® ground beef • 2 teaspoons Canola oil • 1 teaspoon salt • 1/2 teaspoon pepper • 1 small shallot, minced • 1 tablespoon minced fresh ginger • 2 cloves garlic, minced • 1 teaspoon fresh chopped lemongrass • 4 scallions, sliced, separating white and green • 1 tablespoon soy sauce • 1 tablespoon Sambal Oelek chili paste • 1 lime, juiced • 1/4 cup chopped fresh cilantro • 8 mint leaves, roughly chopped • 1 large head butter lettuce, broken into individual leaves

DIRECTIONS 1. In a large skillet, heat canola oil over medium-high heat. Add ground beef and season with salt and pepper. Brown about 3 minutes; drain any excess oil. 2. Stir in shallot, ginger, garlic, lemongrass and scallion whites, (save green for garnish). Sauté 3 more minutes, stir in soy sauce, sambal and lime juice; simmer 1 minute. 3. Serve beef family style garnished with cilantro, mint and scallion greens, lettuce on the side. FOODSERVICE IN PARADISE 2019 ISSUE 1

ITEM #

PACK

SIZE

BRAND

DESCRIPTION

7108871

4.5#

IMPERIAL

PHANTOM 1/4” SHOESTRING

5020233

IMPERIAL

TATER BARRELS

2031088

4.5#

IMPERIAL

WAFFLE CUT MILD BATTERED S/O

5020179

4.5#

IMPERIAL

1/4” SHOESTRING PXL

4356473

IMPERIAL

PHANTOM PLUS 5/16” S/O CLEAR COAT

2032935

IMPERIAL

ULTIMATE 3/8” HEAVY BATTERED

5020155

IMPERIAL

IQF HASH BROWN SHRED

7108897

IMPERIAL

PHANTOM 3/8” CLEAR COAT

FAVORITE RECIPES

Serves 12

DIRECTIONS 1. Heat oil in a large skillet, cook ground beef over medium-high heat until browned, about 5 minutes. Stir in salt, pepper, garlic and onion; sauté 2 minutes. Add slaw mix and 1-tablespoon soy sauce; cook 3 more minutes. Remove from heat and allow to cool for 10 minutes. 2. Make dipping sauce. In a small mixing bowl whisk remaining 2 teaspoons soy sauce with cornstarch, set aside. Is a small saucepan combine vinegar, 1/2-cup water, sugar and Sambal; bring to a boil. Whisk in soy slurry, boil for thirty seconds, remove from heat and reserve sauce for dipping. 3. Preheat oven to 425°F. Prepare a baking sheet for the stogies by lining with parchment, a non-stick baking mat or foil. 4. Assemble stogies. On a clean work surface, lay out one eggroll wrapper, place 1/4-cup of filling along edge closest to you and brush water along the opposite edge of the wrapper about 1-inch wide. Roll-up tightly allowing the damp end to create a seal. Repeat and arrange stogies on baking sheet. 5. Brush each with butter and bake 10 minutes. Rotate pan 180 degrees; bake an additional 5 minutes until golden brown. Cut in half and serve with sauce.

INGREDIENTS • 1 pound Certified Angus Beef® ground beef • 1 tablespoon canola oil • 1 teaspoon kosher salt • 1/2 teaspoon black pepper • 1/2 cup finely diced yellow onion • 2 cloves minced garlic • 2 cups cabbage and carrot slaw mix • 1 tablespoon plus 2 teaspoons soy sauce, divided • 2 teaspoons corn starch • 1/4 cup white vinegar • 1/2 cup plus 2 tablespoons water, divided • 1/4 cup sugar • 2 tablespoons Sambal Olekek chili paste • 12 square eggroll wrappers, (approximately 8-inch) • 1 tablespoon unsalted butter, melted FOODSERVICE IN PARADISE 2019 ISSUE 1

FAVORITE RECIPES

Crispy Baked Beef Stogies

ITEM #

PACK

SIZE

BRAND

DESCRIPTION

6639512

18Z

IMPERIAL

CINNAMON GROUND

6639827

18Z

IMPERIAL

PEPPER BLACK TABLE GRIND

9806449

21Z

IMPERIAL

GARLIC POWDER

5228713

14Z

IMPERIAL

CUMIN GROUND

5229265

10Z

IMPERIAL

PARSLEY FLAKES

9806498

20Z

IMPERIAL

CHILI POWDER DARK

FAVORITE RECIPES

Teriyaki Beef Lo Mein Serves 6

INGREDIENTS

• 1 pound Certified Angus Beef® top round steak, cut into thin ribbons • 1 (8-ounce) can pineapple chunks with juice • 1/4 cup soy sauce • 1/4 teaspoon crushed red pepper • 12 ounces Chinese egg noodles • 2 teaspoons canola oil • 1 teaspoon toasted sesame oil • 1/2 cup chopped green pepper • 8 ounces fresh sliced mushrooms • 3/4 cup teriyaki sauce • 1 tablespoon sesame seeds, toasted • Green onion, scallion or chives for garnish (optional)

DIRECTIONS 1. Strain juice from canned pineapple, reserving juice. Combine juice with soy sauce and crushed red pepper. Marinate beef strips in pineapple mixture in refrigerator 2 hours. 2. Prepare noodles according to package directions. Set aside, keeping warm. 3. Remove beef from marinade, discarding marinade; pat dry with paper towels. Heat canola and sesame oil in large, nonstick skillet or wok; brown beef over medium-high heat for 2 minutes. Add peppers and mushrooms; sauté 3 to 5 minutes. Stir in teriyaki, noodles, reserved pineapple chunks and sesame seeds; heat 2 to 3 minutes and serve, garnished with green onion.

FOODSERVICE IN PARADISE 2019 ISSUE 1

CALENDAR OF EVENTS

Culinary Calendar 2019

Hawaii Foodbank’s 30th Annual Food Drive JANUARY- APRIL 2019 Hawaii Food Bank’s Annual Food Drive enables you to partner with the non-profit organization to meet the critical needs of Hawaii’s hungry. HFB strives to raise awareness throughout the state and collecting monetary and food donations to help islanders in need.

www.hawaiifoodbank.org/events

2019 Kauai Food Expo APRIL 24, 2019, 12-5PM

Kauai Marriott Resort & Beach Club

https://www.syscoevents.com/sites/2019kauai-food-expo

FOODSERVICE IN PARADISE 2019 ISSUE 1

2019 Maui Food Expo MAY 8, 2019, 10-3PM The King Kamehameha Golf Club

https://www.syscoevents.com/sites/2019-mauifood-expo

Visit our Food Expos for a chance to win $1,000 in purchases, enjoy exclusive show specials, and sample new menu ideas from local and national vendors! For more information please contact your HFM sales representative or call (808) 843-3298.

ANGUS BEEF, ANGUS BEEF,

PERFECTED PERFECTED “Angus” alone doesn’t define quality, but the ® “Angus” alone doesn’t define quality, butAngus the and brand does. We start with Certified Angus Beef ® does. We start with Angus and Certified Angus Beef itbrand then take further. 10 steps, to be exact. then take it further. 10 steps, to be exact.

It’s not just Angus, it’s the best Angus. It’s not just Angus, it’s the best Angus.

Ohana

The Sysco Brand family has been delivering quality, innovation and profitability for decades and we are passionately committed to the success of every customer, supplier, community and partner. Our services and solutions are crafted with our customersâ&#x20AC;&#x2122; diverse needs in mind and our family of products is unsurpassed, backed by the largest Quality Assurance team in the industry. When Sysco brands are on the table, success is on your menu. Call your HFM Marketing Associate today to learn more.

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