Restaurant Inc. Summer 2015 by Performance & Reinhart Foodservice Publications

VOL

03,

ISSUE



SUMMER

2015

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$5.99

Battle Royale

R E S TA U R A N T I N C

See our inside front cover ad for more information!

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the business of food

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Explore Your Local Farmers Market It Pays to Know Beans about Cof fee

SEASONINGS BEYOND SRIRACHA Curbside Delivery Offers a New Level of Takeout Customer Service

Would You Like a Side of Fries With That?

Spotlight On Regional Burgers

ARE YOUR BURGER BUNS REAL BREAD WINNERS? The Veggie Burger Comes of Age T o p B e v e r a g e s T o C o m p l e m e n t B u r g e r s

| ISSUE 03: 2015

IN OUR S ITIE M CO MUN Natural Tidewater—outhern S & Beauty Hospitality p. 10

Give your menu a Mexican twist with this Mexi-Cali Burger. p. 55

Visit tracsdirect.com or contact your local Reinhart Sales Consultant for more information. TRACS Direct To Go syncs up with your existing TRACS Direct account. Must be a Reinhart Customer to utilize TRACS Direct and TRACS Direct To Go. Android is a trademark of Google Inc. The Android robot is reproduced or modified from work created and shared by Google and used according to terms described in the Creative Commons 3.0 Attribution License. Google Play is a trademark of Google Inc.

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TRACS Direct To Go syncs up with your existing TRACS Direct account. Must be a Reinhart Customer to utilize TRACS Direct and TRACS Direct To Go. Apple and the Apple logo are trademarks of Apple Inc., registered in the U.S. and other countries. App Store is a service mark of Apple Inc. Android is a trademark of Google Inc. Google Play is a trademark of Google Inc. The Android robot is reproduced or modified from work ©2015 Reinhart Foodservice L.L.C. created and shared by Google and used according to terms described in the Creative Commons 3.0 Attribution License.

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Now Available for Android Devices

iPad

iPhone 速

Visit tracsdirect.com or contact your local Reinhart Sales Consultant for more information. TRACS Direct To Go syncs up with your existing TRACS Direct account. Must be a Reinhart Customer to utilize TRACS Direct and TRACS Direct To Go. Apple and the Apple logo are trademarks of Apple Inc., registered in the U.S. and other countries. App Store is a service mark of Apple Inc. Android is a trademark of Google Inc. Google Play is a trademark of Google Inc. The Android robot is reproduced or modified from work U M M E R 2License. 015 RFSDELIVERS.COM 1 created and shared by Google and used according to terms described in the Creative Commons 3.0SAttribution

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LETTER FROM REINHART

s we celebrate our third year of publication, it's incredible to look back at the eight sizzling issues of Restaurant Inc, each of which continues to capitalize on our team’s unstoppable momentum. We've seen a slew of extraordinary Food Fights, taken trips across the unique culinary scenes of America and provided our readers with tips to make your operation a success. Throughout 2015 and beyond, our team will continue to fill this publication with trending topics, food inspiration and success stories meant to move your business forward. After all, your operation’s success is our number one priority at Reinhart. This magazine’s mission is no different. As we embark on our third year, it’s incredible to take a moment to look back at how Restaurant Inc has evolved. We have a pack of talented writers, an extraordinary design team and we’re only looking to get bigger and better. Later this year, Reinhart will roll out a brand new website with enhanced capabilities, more robust content and a way for you, our readers, to easily look back at your favorite issues of Restaurant Inc.

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But before we get ahead of ourselves, a brief spotlight into the issue you’re about to peruse. No doubt that summer is the busiest season for restaurants in most parts of the country, bringing extended hours, patio dining and an increase in visitors. For this edition, our team has tackled several summery subjects, from bringing in the outdoors crowd to taking advantage of seasonal farmers markets to making the most out of your patio. You’ll also find a special burger battle royale, and our talented chefs do not disappoint. From couscous burgers to venison to an overloaded Mississippi swamp monster, there's something for every palate. Please enjoy this issue of Restaurant Inc and to commemorate our magazine’s anniversary, we dedicate this issue, and every one going forward, to you—our invaluable customers. We’re all in this together and here’s to our mutual success. Sincerely,

Jeff King Reinhart President and Chief Operating Officer

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Des e

PAN SEARED VEAL RIB CHOPS

ALL YOU DESIRE AT THE CENTER OF THE PLATE. Contact your local Reinhart® Sales Consultant today or visit rfsdelivers.com. ©2015 Reinhart Foodservice L.L.C. • Eagle Ridge® Brand is a trademark licensed by Reinhart Foodservice L.L.C.

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Fresh produce is the cornerstone of any good menu. Markon First Crop, Ready-Set-Serve, and Markon Essentials fruit and vegetable products give you the versatility to create colorful, ﬂavor-packed recipes. Hearty rice and beans are elegantly wrapped in grilled zucchini, and topped with delicate asparagus tips, roasted red bell pepper slices, and thyme—great for vegans and vegetarians, or as a side for meats. Be inspired at markon.com.

Join Markon’s online community today and enrich your knowledge and connections. Browse: markon.com Learn: mobile app Connect: social media

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V O L

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TABLE OF CONTENTS 08 Quick Bites 10 In Our Communities Tidewater 24 Can a Name Make or Break a Venue? 28 The Benefits of ‘Restaurant Week’ 30 Summer is Here 34 Explore Your Local Farmers Market

EDITOR-IN-CHIEF Eric Cronert COPY EDITOR Sophia Venetos ART DIRECTION & LEAD DESIGNER Jenn Bushman DESIGNER Drew Frigo PHOTOGRAPHERS Dan Coha ADVERTISING SALES & INFO Andrea Wilson andreaw@newhallklein.com

CONTRIBUTING EDITORS/WRITERS Ari Bendersky, Min Casey, Mary Daggett, Allison Gregory, Cassie Kerr, Mindy Kolof, Christopher Spehert, Audarshia Townsend

36 Reaching the Tipping Point 40 Let's Take it Outside 42 Having Their Say 48 - 59 Food Fight: Burger Battle Royale 60 Spotlight On Regional Burgers 62 Digging into Burgers 64 Would You Like a Side of Fries with That? 68 What's the Well-Dressed Burger Wearing this Season? 70 Bird is the Word102

Cover Image | Dan Coha Reinhart® Foodservice, L.L.C. welcomes letters and comments. Mail should be directed to: Reinhart Foodservice, L.L.C., Attn: Marketing, 6250 N. River Road, Suite 9000, Rosemont, IL 60018 or magazine@rfsdelivers.com

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72 Game Changers

©2015 Reinhart Foodservice, L.L.C. All rights reserved. The trademarks depicted herein are trademarks S U(registered M M E R 2 or 0 1otherwise) 5 R F S D of E Ltheir I V E respective R S . C O Mowners. 5

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TOC co n t in u e d

76 Does Your Menu Meat the Cut? 78 The Veggie Burger Comes of Age 80 Are Your Burger Buns Real Bread Winners? 83 Seasonings Beyond Sriracha

Beve r a g e A r t icle s 66 Burger Beverage Pairings From Beer to Milkshakes & So Much More 84 Summer Beverage Trends 86 It Pays to Know Beans about Coffee

88 Summer Days are Salad Days 93 Hot Tips on Keeping Things Cool: Commercial Refrigeration Maintenance 94 Safe Bets 96 Using, Maintaining & Cleaning Your Deep Fryer 98 Spruce Up Your Summer Patio 102 Curbside Delivery 104 Meet the Experts … 108 To Your Health … Healthcare Foodservice 110 Calendar of Events 112 Sneak Peek Great Places in Tidewater Region 114 | 115 Operator Index | Ad Index 116 Commodities Tracking

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Hardwood Smoked Bacon Trending NOW, and Tomorrow. Slow smoked over all-natural hardwood chips, our bacon is cured with the perfect proportion of sugar and salt for timeless taste appeal. Under three quality tiers, choose from among the widest selections of slice counts and formats. Raw Sliced Slab, Single Sliced, even precooked bacon toppings – we’ve made it easy to serve consistently delicious bacon any time of the day. You can depend on Prairie Creek™ Bacon to meet all of your customers’ bacon needs!

Great American Favorites Contact your local Reinhart® Sales Consultant today, or visit rfsdelivers.com.

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SUMMER 2015 RFSDELIVERS.COM 7

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T R E N D I N G

N O W

QB Quick Bites for Your Brain

Before we dive into all the goods of this issue, here’s a look at what’s going on in foodie culture as we speak!

Five Different Dishes,

One Unique Ingredient MAITAKE MUSHROOM Maitake mushrooms are large, wild-looking mushrooms native to the mountains of northeastern Japan. They're incredibly versatile and can be sauteed, grilled, seared, baked, fried or even doused in a delectable sauce. The applications are just endless. Get inspired and take a tour of how five different operators are incorporating maitakes on their menus.

Murphy's Restaurant Atlanta, GA

Clyde's Rockville, MD

HICKORY GRILLED WAGYU FLAT IRON STEAK

MAITAKE MUSHROOM TEMPURA

peruvian potatoes, cippolini onions, maitake mushrooms, red wine jus

Togarashi, yuzu ponzu dipping sauce

$28

For Your

Smartphone

USDA FOODKEEPER:

This new USDA app provides users with valuable storage advice about 400+ food and beverage items, including dairy and eggs, meat, poultry, produce, seafood and more. The app can help you maximize the storage life of foods at home and also remind you to use items before they spoil.

GRATE: Have you ever thought about rating your server at your favorite restaurant? Grate allows you to select your restaurant, pick/add your server and then “Grate” them. It's a way to recognize high quality service or give your waiters tips on how to improve themselves for the future.

SEAFOOD WATCH: Brought to you by Monterey Bay Aquarium, this app offers users the latest recommendations for seafood and sushi. Explore and learn about the seafood you eat, and then locate nearby businesses that serve sustainable seafood.

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Interested in recommending a book, app or Twitter account? Email us magazine@rfsdelivers.com with your suggestion.

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For Your Instagram Feed

jozersky

anthonybourdain

foodtravelist Sorellina Boston, MA

Corduroy Restaurant Washington D.C.

SALMON

ROAST & CONFIT GUINEA HEN

Faroe Island, lardoprosciutto baste, chestnut purée, Brussels sprouts, maitake

with Maitake Mushrooms

$39

$32

Piedmont Durham, NC

CHAPEL HILL CREAMERY “CALVANDER” RISOTTO Woodfruit maitake mushrooms, Brinkley Farms kale, roasted butternut squash, charred radicchio, rosemary

$18

For Your Nightstand

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I INN OO UU RR C COOMMMMUUNNI IT TI IE ES S

ake a leisurely stroll with us to the Tidewater region of Reinhart Country. This gorgeous piece of real estate encompasses some of the most hallowed ground in American history. Jamestown, Williamsburg, Chesapeake Bay, Richmond and Raleigh are in and around this neighborhood.

MUST BE SOMETHING IN THE WATER The term “tidewater” refers to an area of land where the water level rises when the ocean tide comes in, as it does in Eastern Virginia and North Carolina. The Chesapeake Bay is affected by the tides as well. It is 200 miles long and is the terminus for 150 rivers and streams that flow into it. Early inhabitants gravitated to this region for its abundance of natural resources. We can only make educated guesses about prehistoric settlements here; but more recently, our history books have been peppered with famous individuals born around this area, those that have had a profound effect on our country. POCAHONTAS — This daughter of an important Native American chieftain was kidnapped by Jamestown colonists and held for ransom. She is credited with saving the life of Captain John Smith and helping maintain the colony’s existence by securing food and friendship from the Native Americans. GEORGE WASHINGTON — The “father of our country” was the son of a tobacco plantation owner. After

serving as our first president, this “gentleman farmer” enjoyed cultivating his lush gardens at Mount Vernon. THOMAS JEFFERSON — Our third president and the author of the Declaration of Independence was an avid gardener, introducing many non-indigenous vegetables and fruits to his gardens at Monticello, including Belgian endive, eggplant, artichokes and salsify.

LIFE, LIBERTY & THE PURSUIT OF GREAT FOOD The foods of the region make one’s mouth water: Oysters, crabs, clams, Virginia ham, fried chicken and North Carolina barbecue. The farm-to-table movement is wholeheartedly embraced here by many chefs, including the legendary Patrick O’Connell at the Inn at Little Washington and Rodney Einhorn of Terrapin Restaurant in Virginia Beach. Chef O’Connell looks forward to the harvest bounty each year, when he adds his signature Apple Rutabaga Soup to the menu. The Bouillabaisse at Terrapin showcases local fish, North Carolina shrimp, Pei mussels with tomatoes, organic leeks and fennel.

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TIDEWATER Awash in Histor y,

Natural Beauty

& Southern Hospitality by Mary Daggett

Colonial Williamsburg offers visitors a contrast in dining options. They can elect to take a journey back in time at one of the historic taverns where presidents dined. One example is Christiana Campbell’s Tavern, said to be George Washington’s favorite seafood place. Best known for its crab cakes, the tavern employs balladeers who perform old sea shanties to the delight of all. The Williamsburg Inn displays a more elegant

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ambience and upscale fare from Chef Travis Brust. His Regency Room offers the Eastern Shore Seafood Medley, with Virginia whitefish, clams and mussels. If your mouth isn’t watering yet, read on to learn about what’s happening at some more of the fine restaurants in the Tidewater Division of Reinhart.

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OUR

COMMUNITIES

YNOT Italian

The Family Favorite by Ari Bendersky

After learning the pristine art of the pizza toss, what started as a teenage job delivering pizzas on the Jersey Shore quickly turned into passion and career for Tony DiSilvestro. Fast forward twenty years since he opened the first YNOT Pizza in the Great Neck area of Virginia Beach, and DiSilvestro has expanded his operation to six locations. He also recently tweaked the restaurant name to YNOT Italian to better showcase the restaurant’s diverse menu offerings. And the “why” behind YNOT? Simply enough, it’s just Tony backwards. So what is the secret to YNOT’s winning streak? DiSilvestro says they have never veered from their original idea that success comes from quality food and customer service, even with a small name change. DiSilvestro, along with his brother, Harry, their wives, Cyndi and Theresa, and now two long-term employees, Luke Grimpel and John Foster, have become partners in the two newest YNOT locations. Together they have built a small empire of family-friendly, casual eateries throughout Virginia's Hampton Roads metropolitan area. "It's a process, every day, with customer service and training, and our quality food has been developed over years. We're constantly looking for the best products." That includes what DiSilvestro calls "quality checks" in every pizza, ensuring all the ingredients from pepperoni to onions all meet their high standards. The team travels to vendors to see, first hand, where their food is processed. They've traveled to Wisconsin to meet with cheese farmers and to Modesto, Calif., to scope out the tomato fields. "We look at every detail," he adds. From the start, they also structured the business like a franchise in that they have proper procedures. "We talked to a franchise company and they said

whether we're expanding ourselves or with partners, we needed to get our manuals straight so the operations run smoother," DiSilvestro says. "The cleaner and more systematic the process, the easier it is for everyone." And by everyone, he means everyone. YNOT Italian now employs about 350 workers across their restaurants. No matter how big they get, DiSilvestro adheres to the philosophy that the staff is family and is sure to share that sentiment often. "I depend on my staff to be successful and I make sure they appreciate and understand that," he says. "I can't accomplish my job without them. They're what gives us our longevity. It's about truly caring about people and not all about money." No doubt, service is extremely important, but having quality food is what keeps bringing diners back. Over the years, YNOT expanded its menu from pizza to include pasta, salads, strombolis, calzones, entrees and even gluten-free items, because they listen to what their customers want. That includes in person, but also through their 12,000-member VIP program and social media. YNOT employs a social management team to monitor and interact on Twitter and Facebook, to post specials and more importantly, to quickly respond to any complaints.

ynotitalian.com

"If you're not responding, you're missing the boat," DiSilvestro says. "It's no different than talking to someone in the dining room. [Other restaurants may] ignore them, but we've chosen not to be that company." And you'll always find Tony, Harry and the other managers working alongside everyone else. "I'm wearing an apron right now," he said with a laugh. "We're not the owners who stand in the starchy shirt. We're on the lines working with them. When they see us working as hard as they are ... that has a huge impact."

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The Egg Bistro Not Your Father’s Breakfast Diner by Mindy Kolof

When friends Mike Touhy and Doug Stumps realized their community lacked breakfast dining diversity, they spotted opportunity served in a Mimosa glass. “We saw only a few traditional breakfast diners in the area,” explains Mike Touhy, co-owner. “We had a hunch that Chesapeake was ready for something more upscale and fun that also featured a full-service bar for mimosas and Bloody Mary’s.” Named The Egg Bistro, its slogan accurately reflects Touhy and Stumps’ beyond-breakfast vision: “An independently owned neighborhood bistro that provides fresh, innovative food in a hip, family environment.”

theeggbistro.com

They confidently gutted an existing coffee shop in town and created the original 110-seat Chesapeake location with their own hands, emphasizing bright and colorful decor. The dining duo kept it simple with a soft opening supported by guerrilla marketing tactics: signs, flyers, business-to-business relationships and hitting-the-pavementword-of-mouth. All led to an outlook that was nothing less than sunny-side up when they opened The Egg Bistro– Chesapeake in 2007. “We way underestimated the customer excitement and traffic; we had lines down the block,” Mike exclaimed. “We definitely learned a lot. When we planned the restaurant, we thought we could get away with less. We quickly had to add more equipment in our kitchen to meet the demand. Our second restaurant opened more smoothly; we were ready this time.”

1. Pizza right out of the oven. 2. Family enjoying their YNOT meal. 3. A mouth-watering burger at Egg Bistro. 4. Feast on this hearty salad.

A glance at photos and videos on The Egg Bistro’s Facebook page and website shows how irresistibly attractive they’ve made the experience, with fun servers, eye-opening ambience, creative drinks and a unique menu that keeps things fresh and inviting. Even more important are the deep and personal relationships

the owners and staff maintain with their community. Customers can find either Mike or Doug on site, supporting staff and talking to diners, and their social media channels have a very active, engaging and personal touch. “We always say, if we get ourselves involved in the community, do a lot of fundraising with schools and hospitals and community organizers, and back it up with good food and service, they will keep coming,” explains Mike. “We are all one big family, with our staff, our customers and our community.” The traffic and loyalty has been solid, reports Mike. In response to customer feedback, The Egg Bistro now serves a dinner menu Wednesday through Saturday nights. At any time of day, The Egg Bistro menu features dishes way above the ordinary, with favorites like bacon-wrapped asparagus and cinnamon-swirl French toast. Locallysourced Edwards Pork products make multiple appearances on the menus, creatively served in main dishes, sides and appetizers: Black and Bleu Benedict features blackened strip steak, bleu cheese crumbles, poached eggs and hollandaise; Green Eggs and (Edwards) Ham is served as a unique starter, an avocado and bacon twist to the deviled egg. All menus are colorfully annotated with symbols for Gluten Free, House Special, Egg dishes, or a Fitness Healthy Choice. And, then there’s the memorable Bloody Marys ... “We know Chesapeake has ‘arrived’ when you can get Bloody Marys with your breakfast,” exclaims Sheriff John Newhart, Chesapeake’s former sheriff of 42 years, and Virginia’s longest serving sheriff. With the success of the Chesapeake location, The Egg Bistro was served up to Suffolk a few years later. The ‘eggtrepreneurs’ continue to grow, with a third location in Virginia Beach being planned.

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OUR

COMMUNITIES

Pollard’s Chicken & Catering

by Min Casey

Cooking skills often are handed down from mothers to children, a way of teaching kitchen survival skills and of passing culinary history from one generation to the next. Johnny Pollard, owner of Pollard’s Chicken & Catering in Virginia Beach, Va., parlayed those delicious mother-to son-lessons into something more, a vibrant family business that has grown and thrived in the many years since. “Practically all of our recipes are the exact same ones she taught me to make, the ones that she used for catering, starting way back in the early 1950s,” says Johnny Pollard, adding that her fried chicken, deemed by many loyal devotees as the very best in town, has always been the menu’s centerpiece and best seller. The catering business she launched in the family’s home kitchen as a way to bring in extra cash has morphed and expanded to eight units of Pollard’s Chicken, the first of which opened in Norfolk in 1967. “My brother and I were looking to start our own business and actually considered a service station. As a practical measure, my mother suggested a food business so she could have a commercial kitchen, a place to run her catering,” Pollard says. With seed money from their father, they made it happen.

Pollard recalls. Not long after, he was newly married and on a road trip in New York. He and his wife saw a deep fryer they thought could help them keep up with demand. “It really helped change the business, allowed us to grow,” Pollard recalls. Equipment may have expanded output but other fundamentals remain solidly in place. “We’ve never had a holding box for fried chicken. We always cook it fresh just before serving. We buy it fresh, too, killed one day and here the next. Our tenders are not a composite; they’re a natural part of the chicken breast, nice and meaty. We season and marinate all the chicken overnight for flavor that goes all the way through,” he explains. Several years ago, Pollard says that the cooking oil formulation was changed to a zero trans-fat blend, a rare change in the chicken’s original formula. “It took us a year to find the right one, but we’re pleased with it and it’s healthier.”

"When you come back to have it again it will taste exactly the same. Consistency is what we’ve been doing for 35 years.”

Then it was known as Pollard’s Chicken Ranch, the Chicken Ranch part a holdover from the restaurant they bought. Because the catering component was so strong, they soon agreed that Pollard’s Chicken & Catering summed it up best. “We were just a small business then. We used our personal cars to deliver catering orders and just had a small chicken fryer, not really big enough,”

Pollard says that he is a stickler for consistency — of product and of the guest experience. “We’ve always strived for the highest grade products and served them well within a strong, friendly and welcoming system. That has worked for us, even during downturns in the economy. We built the business on word of mouth and that has served us well. We support the community and it supports us.”

pollardschicken.com

2. 1. A full meal at Pollard's. 2. Folks enjoying their lunch at Pollard's. 3. Sharing a plate together. 4. A full Mediterranean spread to munch on.

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Mediterranean Deli, Bakery & Catering A Mediterranean Love Story by Min Casey

Jamil Kadoura is not a close-to-the-vest kind of guy, not by a long shot. Broach the right topic, and passion, gratitude and pride bubble up from him as though from a geyser. High on the list of conversational prompts is the Mediterranean Deli, Bakery and Catering, his restaurant in Chapel Hill, N.C. Distill his tales down to their essence and it comes across as a love story — between Kadoura and the operation, its customers and pretty much the entire city in which it operates. “My business is me. I built and nurtured it with my hands and get to celebrate my culture every single day. I get to share it with people, my customers, my friends,” he says with palpable warmth. “The saddest day of my life will be when I leave here for the last time and don’t get to come back.”

When it opened in 1992, Mediterranean Deli was a little place with 12 seats and a 6-foot deli case from which Kadoura, along with his mother and sister, served a menu of Middle Eastern staples such as baba ghanouj, falafel, stuffed grape leaves and tabbouleh. A veteran of the hotel industry with a deep well of F&B and operations experience, Kadoura didn’t intend for it to stay small forever. “All along I planned to do catering. I had a lot of experience and thought I could do it well,” he recalls. Fast-forward to the here and now, and the business is located on the same downtown block, but it is bigger and more diverse in its scope of offerings. A dozen seats have grown to 150. Bakery and catering have been added and both have grown to become significant parts of the business; catering, in fact, represents the largest slice of revenue and Kadoura says his is Chapel Hill’s largest caterer. In January, Kadoura opened a market where fresh meats, produce, dried beans, grains, nuts and spices are available.

“It’s a healthy cuisine and consumers are very aware of how good it is for them,” Kadoura says. “Adding the market was a good move. Customers really appreciate that everything they need is here. They can have a meal and then get something to take home for later. It really completed our business.” Chapel Hill is a vibrant town with an influx of new dining options. As trendy spots circle his neighborhood, Kadoura is aware of how important it is to keep the business relevant. “Tastes change and people know more about food. We have to keep pace,” he notes. Listening is a key strategy in achieving that goal. “Customers tell us what they want. And I pay attention to my staff. They’re out there, too, and know what’s going on,” Kadoura says, adding that his assistant recently suggested that Peruvian quinoa be added to the menu. “He made tabbouleh with it. It’s delicious and sells well. So we meld traditional foods with a little bit of the new.” It’s easy to draw a straight line from Kadoura’s experiences living in a refugee camp during the 1967 War to his business philosophy, the restaurant’s well-regarded position in the community and his dedication to local charities. “In the camp, you learned to be a good neighbor, to reach out to those around you. We relied on each other. When I came to Chapel Hill, it was natural for me to do the same thing, make those connections with people.” Kadoura says the International Red Cross supported the camp and instilled in him the virtue of giving back. “If it is something that helps our community, we are very happy to support it,” he says. “Dedication to the community is important to have a fulfilled life; I learned that early on.”

mediterraneandeli.com

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OUR

COMMUNITIES

Cinema Café 1.

A New Tone For Dinner Theater by Ari Bendersky

Dinner and a movie? Sounds like a good date night, but at Cinema Café, it's what's on order, all the time. And, after 30 years, this restaurant-and-movie concept continues to draw in customers looking for a totally different kind of movie-going experience. Guests to any of Cinema Café's four Hampton Roads, Virginia-area locations (a fifth, the largest, is currently under construction) can enjoy movies in a comfortable setting that includes wide leather chairs set at low counter-like tables. Why counters? Because when you're ordering burgers, pizza, salads, baby back ribs and more you want a comfortable, stable place to eat. Sure, eating something other than a traditional bag of popcorn, candy and a soda at the movies (which you can also get) may seem like a departure from the norm, but the way founder and owner John Walker looks at it, it all comes down to going out for an evening meal and a good time. "The main focus really is entertainment and to make sure the customer has a comfortable, fun time," Walker says. "And we try to stay affordable; that's one of our values." With the price of entry at movie theaters across the country ringing in at an average $8.17 per ticket, according to the National Association of Theater Owners, hitting a Cinema Café looks like a steal. Prices at the theaters range from $1.50 to $8.25 depending on the time of day and location. And when you consider getting a full meal isn't required, a night out at the movies just became that much more appealing — especially for a family. "We keep it family friendly, which is very important to us," Walker says. "We're casual. We don't try to overdo it. We keep the food and pricing low. It's an every week or any day event. We concentrate on our employees and customers having fun. It's entertainment — it's supposed to be fun." When Walker and his business partners first opened Cinema Café, they took over an existing theater and converted it to suit their

model, which was originally called Cinema N Drafthouse. They continued with that method for the next three locations, buying larger buildings with more screens to accommodate more demand. Their newest theater, targeting a fall 2015 opening in Chesapeake, Va., is a ground-up, new construction, 10-screen theater that will cost about $12.5 million. Walker admits building a new theater is a risk, but it's one he and his partners are willing to take. "The company does well with the other locations and the new location should be very good," he said. "All the research we've done shows new builds do better. And there are no other theaters in that market. We're trying to capitalize on that." Today, Cinema Café employs between 250 and 350 people (depending on time of year and season) and will add another 100 when the fifth location opens. Walker said in addition to holding classes on the "art of whispering" to help serving staff be quiet and more stealth while taking orders and delivering food and drinks during a screening, they also give them the tools to interact better with customers.

cinemacafe.com

"We try to empower employees to make decisions; it's a learning experience," Walker said. "We have a culture team and try to get the people who deal with customers directly to make decisions on how they run their departments." Throw in company-assisted healthcare, 401(k) plans, programs for pretax dollars to be put aside toward day care, medical and more and, of course, free movies, and Cinema Café becomes an even more attractive place to work. "If your employees are happy, customers are happy," he added. Of course, with changing times, Cinema Café, like any movie theater, needs to remain up to date. They invest in having the most current technology in audio and video, keep their theaters looking clean and remodel to stay fresh and current. But in the end, Walker reiterates it's all about having a good time out at the movies. "It's a fun business," he said. "Don't take it too serious, have fun and keep it light."

2. 1. Dinner and a movie at the same time for all. 2. Take this meal right into the theater! 3. Mexican salad with shrimp hits the spot. 4. A side of guacamole.

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Plaza Azteca 37+ restaurants and growing

by Mindy Kolof

Plaza Azteca has a large and diverse footprint of 37 Mexican restaurants up the East Coast. While each restaurant has a homegrown personality unique to its own community, the Plaza Azteca call to dinner is always present: “your shortcut to Mexico.” When diners come to Plaza Azteca, they are escorted into an upscale, but casually comfortable resort from the Jalisco region of Mexico. “We have a very close relationship with our customers, they keep us in check,” explains Maria Saez, VP Operations Manager. “We are not a corporation so we are flexible with menu variations and very good at listening to diners to ensure an experience that is tailored and personal.”

plazaazteca.com

Distancing itself from cookie-cutter chains, Plaza Azteca insists on fresh, authentic ingredients to achieve its unique, homemade flavors. Procuring unique ingredients such as oxtail, cilantro sprouts, pumpkin seeds, Yuzu limes and Oaxaca, Chihuahua, Cotija, Queso Fresco and Requeson cheeses could have been a challenge, but Saez credits Reinhart for making it happen. “Reinhart has been amazing at sourcing, pricing and tracking some very specific regional spices and ingredients to achieve our Jalisco-inspired menu,” said Saez. “They have really gone above and beyond to find these ingredients that truly set us apart.”

bar for traditional American-Mexican fare. For diners who want to stray from resort indulgence, Plaza Azteca is on trend with healthy options such as their popular kale Caesar salad. “Plaza Azteca’s menu is always evolving to appeal to our customers’ tastes,” says Saez. “We insist on giving our customers a special experience without being fancy. We do fun modern dishes and drinks that bring our own special Mexican touch to dishes Americans love.” The Jalisco region is known as “the land of agave,” so of course Plaza Azteca has a strong following among the Margarita crowd. Creativity is blended with Tequila and fresh-squeezed juices such as watermelon, papaya, melon, cantaloupe and cucumber for a memorable cocktail. Plaza Azteca will soon be branching out to Sicklerville, NJ, located between Philadelphia and Atlantic City, with a slight departure from the traditional model. The location brings a more diverse customer base of tourists, businesses and well-traveled locals so Plaza Azteca will focus on contemporary and healthy presentations in a slightly more formal environment. To achieve that, the restaurant group has recruited a wellknown chef from Chicago who will have

Reinhart has been amazing at sourcing, pricing and tracking some very specific regional spices and ingredients to achieve our Jalisco-inspired menu.

Besides its menu loyalty to Jalisco, Plaza Azteca is always striving to infuse new ideas to keep the menu fresh. Starting with traditional enchiladas and burritos when they opened the first restaurant in the late 1990s in Virginia Beach, Plaza Azteca has a reputation for staying on trend and blending other cuisines and flavors to achieve a memorable fusion of foods. For example, ‘la revolucion’ sliders mixes chorizo sausage with ground beef, and tuna tostadas and the Pina Loka raises the

creative license to blend the Plaza Azteca style with contemporary menu trends. “This will be our stage to really shine,” says Saez. “It’s a big leap for us and an opportunity to reach a higher level. Fortunately, our flexible approach and desire to grow and evolve provides a very comfortable environment for our chefs and staff.”

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OUR

COMMUNITIES

Rudee's on the Inlet Restaurant & Cabana Bar

Reeling in the Catch and the Customers for 30 Years by Ari Bendersky

Having a successful restaurant takes hard work. Maintaining that success when your restaurant is in an area where the tourist population drastically drops at the end of summer adds another layer of challenges to any restaurateur's everyday concerns. But after more than 30 years, Carter Turpin, the owner of seafood-focused Rudee's on the Inlet in Virginia Beach, Va., has a thing or two figured out. Turpin, who was 25 when the then-35-seat Rudee's opened in what was meant to be a bait and tackle shop, saw potential. Over the years, while going to business school at night, Turpin expanded the space into an approximately 235-seat, 4,000-squarefoot restaurant and bar with an additional 1,000-square-foot cabana bar with outdoor seating, fire pits and a dock where boaters can pull up and have lunch delivered. He has seen revenues increase each year, but is quick to say while he had foresight, he could never have created a three-decade-old restaurant that continues to draw crowds on his own. "The key is to surround yourself with a lot of good people," Turpin said. "I don't take any of the credit. You hire good people and treat them the way you want to be treated. You hope for the best and hang on for the ride." Rudee's employs just 35 people in the off-season, but that number jumps to 100 when the tourists start flocking in. While the restaurant, with its bounty of fresh lobster, crab legs, shrimp, fish and more, draws the crowds all summer, the fall and winter months can prove challenging. Rudee’s then transitions to a fall menu, closes the cabana to bring all guests into one building and adds more promotions to further entice the local population. "We reduce our menu prices and have an aggressive happy hour," Turpin said. That includes having sports on their 35 big-screen TVs and offering spectacular weeknight specials featuring one item — for example, one-pound Maine lobster

with two sides — for just $9.99. But after "taking it on the chin all winter," Turpin explained they do revert to their spring and summer menu in March, which shows slightly higher prices, but also great family-friendly specials. The restaurant also got a boost a few years back when the Food Network filmed there; Turpin said they see a natural spike when their segment gets rotated back in. Rudee's now features its Food Network dish on the menu: Catch of the day prepared "Chesapeake style," topped with jumbo lump crabmeat, Smithfield ham and béarnaise sauce. For a seafood restaurant, Rudee's has something for everyone, including newly added Tex-Mex and gluten-free sections on the menu. Why? Because people asked for it.

rudees.com

"There's a lot of customer interaction," Turpin said. "We do food and wine tastings and customers are invited. They say whether something is good or want things rotated off the menu." While a 32-year-old restaurant could easily rest on its laurels, Turpin keeps things fresh by remodeling different rooms, changing out menu items and putting money back into the operation without really changing the look and feel people love. That includes a raw bar at the entrance with a double-stack steamer for shrimp and crab legs, the scent of Old Bay wafting through the air and workers in long plastic aprons shucking oysters right in front of you that "gives you the flavor of a seafood restaurant," Turpin said. Rudee's also has a retail wall selling items like sweatshirts, hats and T-shirts. It brings in extra revenue, and the free advertising is priceless. "You can't put a price tag on people advertising for you," he said. "People 'wear you out.'" Well, it doesn't sound like anyone will tire of Rudee's anytime soon.

The key is to surround yourself with a lot of good people. You hire good people and treat them the way you want to be treated.

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Chanello’s Pizza With Adversity Comes Clarity

by Mindy Kolof

Chip Shubert, chief executive officer of Chesapeake-based Chanello’s Pizza, found himself taking a close, hard look at his operation in 2008 when, like the rest of the industry, Chanello’s took a sharp downturn. “It caused us to be more introspective about who we really wanted to be, where we wanted to go and how were we going to grow,” explains Chip. “We know, that if we are not growing, we are dying. We had to figure this out and make some changes. "Should we cut costs? Compete on price? What do we do?" He and his wife Juliet opened their first Chanello’s Pizza in 1987 at Hampton Roads, just steps from the Norfolk Naval Base. They were dedicated to quality ingredients and armed with a 60-year-old family recipe that requires the dough and the sauce to be made fresh, in the kitchen, the same way, every day.

chanellospizza.com

To this day, you can find Chip or Juliet in one of the Chanello’s kitchens, checking the walk-in, overseeing the vegetable prep, testing the dough and tasting the sauce. “We decided we absolutely could not sacrifice on product quality, that’s who we are and what sets us apart,” remembers Chip. When times got tough, Chip and Juliet decided to differentiate and grow Chanello’s by being better: “We doubled down on advertising and quality, tightened operations, became more involved in our communities and served pizza at a fair price.”

out of that downturn, but it allowed us to truly define our brand, and serve a pizza that we can really be proud of.” Critical to the success of the Chanello’s brand is their commitment to “giving back” to the communities they serve. Chanello’s maintains a monthly budget dedicated to charities that focus on military, kids and education. Since the start, teams of Chanello’s staff attend every Naval homecoming to share free pizza with families and cheer their return home. On weekends, Chanello’s is often open late until 3:00 a.m., but that doesn’t keep a proud crew from showing up for an 8 a.m. Naval homecoming event. “We are our community. It’s a real source of pride that’s woven into our culture at Chanello’s,” Chip says. “Organizational culture is not a switch we can flip; and we can’t take it for granted. We cultivate it, develop it and nurture it constantly. It also means we have to stay true to our identity in every store, and with every team member.” The business is now thriving as a takeout and delivery operation. Chanello’s Pizza just opened their 32nd location in the western branch of Chesapeake, on the outskirts of a developing area. Now a known quality leader with loyal fans

Pizza places come and go all the time. You have to be consistent in quality and service. Or, you will be making a lot of dough, but not much money.

Pizza is an overdeveloped market niche. Chip understood that trying to compete head-to-head with the buying power of the big brands would be a losing proposition. So he decided that building the Chanello’s brand was the best approach. “It took about two years to bail

across the region, the new location is already doing great business. “The pizza business is tough,” Chip adds. “Pizza places come and go all the time. You have to be consistent in quality and service. Or, you will be making a lot of dough, but not much money.”

1. Who wouldn't want to hang at Rudee's? 2. A full spread with a view! 3. Snack on some pizza and wings at Channello's. 4. A little slice of heaven ready to be devoured.

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OUR

COMMUNITIES

Mom & Pop Restaurant Group 1.

Ruegers Hold the Keys to Success in the City of Richmond by Mary Daggett

In 2004, Beverley and Herb Rueger purchased The Village Café in Richmond, Virginia, and thus began the couple’s entrance into the wonderful world of restaurant ownership. “My husband has worked in the restaurant business for 40 years servicing equipment, so he already knew many of the ins and outs of the industry,” Beverley said. “In the beginning, we worked our butts off 24/7. Our sons Josh and Bert have helped us out a great deal. Over the next 11 years, we’ve added five more restaurants. I’ve grown to love this business, and we really enjoy the day-to-day interaction with our staff and customers.” As the couple continued to acquire restaurants and their lives became increasingly hectic, they decided to hire industry-savvy general managers to assist with day-to-day operations. “We are very fortunate to have found Shannon Conway and Frank Burnetto. Shannon and Frank are young, innovative professionals who really know what they’re doing,” Beverley Rueger said. The Rueger Restaurant Group includes six dining establishments throughout the city, each offering its own brand of Southern hospitality — The Village Café, Star-lite Dining and Lounge, The Grill, City Diner, and LUNCH. and SUPPER!. As you read about each restaurant in the following section, you will notice that each operation fills the “neighborhood destination” niche in this city of just over 210,000. The

surrounding metropolitan area has a population of about 2.4 million. The Ruegers have certainly found the keys to success in the city of Richmond.

The Village Café Home Away from Home When Beverley and Herb Rueger purchased The Village Café, it was already an established mainstay in the neighborhood. “The Café was opened in 1956 by a gentleman who immigrated to the United States from Greece,” said Beverley Rueger. “He wanted to create an establishment reminiscent of his homeland. All these years later, we still use some of his tried and true recipes.”

villagecafeonline.com

We make them feel that they are among friends. Our classic American comfort food is affordable, and reminds them of home.” 2.

Location is one of the keys to the over half-century success at The Village Café. The Virginia Commonwealth University campus is nearby, and students frequent the Café for its proximity, homey atmosphere and American comfort food. “During basketball season when there’s a VCU Rams home game at the Siegle Center arena, this is the place to be,” Beverley said. "A line forms out the door and down the street. Basketball players come in, and so do opposing teams, so there’s a lively rivalry. It’s especially spirited when Old Dominion is here. It’s my alma mater, so I wear a tee-shirt with Virginia Commonwealth on one side and Old Dominion on the other. Depending upon who’s seated at the

1. A full on lunch meal. 2. Terrific tacos hit the spot! 3. Sandwich and asparagus for the whole family. 4. Snack food you can take on the go.

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table I’m visiting, I either face forward or backward.” Students have come to think of the café as their home away from home. “We make them feel that they are among friends. Our classic American comfort food is affordable, and reminds them of home.” In addition to college students, there are families and retirees living in the neighborhood who come in frequently. “Our regular customers come in two to three times a week,” Rueger said. “Our staff is very friendly, and gets to know most customers on a first-name basis. Everyone is made to feel welcome the minute they walk through the door. Our customers are a nice mix of people of all ages.”

starlitediningandlounge.com

Open for breakfast and lunch, the café seats 115. It was recently featured on Guy Fieri’s “Diners, Drive-Ins and Dives,” on the Food Network. Calzones and onion rings were the menu items featured on the show. The Village Café is also known for its soups, sandwiches and milkshakes. According to Rueger, they average 40 milkshakes per day.

Star-lite Young Adults from 21 to 40 Rueger Restaurant Group opened Starlite Dining and Lounge on Main Street in 2008. “We took over an existing place called Soble’s, which was famous for its burgers. As a tribute, we kept the Soble’s burger on the menu.”

Star-lite is in an area of Richmond known as "The Fan." Back in the day, development of this fan-shaped neighborhood was strongly influenced by the "City Beautiful" movement of the late 19th century. While it is still primarily a residential neighborhood, many cafes and locally owned restaurants are found here. “We just reopened in March of this year,” said owner Beveley Rueger, “after undertaking a total refurbishment of the interior. We also built a new bar, and revamped our menu. We want to change with the times, but retain the things that have kept people coming back to this spot for decades.” Star-lite is a premier Richmond destination for young business professionals. “A lot of bankers and lawyers come in for lunch and dinner meetings. We attract young adults from 21 to 40,” Rueger said. The Star-lite’s front windows open directly onto the street, inviting passersby to join the crowd. There’s also an enclosed patio for al fresco dining year-round. “After 10 p.m., this is still very much a traditional neighborhood bar. Everyone knows the atmosphere changes a little bit, and our friendly bartenders are kept really busy.” On Saturday and Sunday, brunch is served from 10 a.m. to 2:30 p.m. “Bennies,” as they call their Eggs Benedict, are the runaway favorite. Star-lite has won Richmond’s annual Chili Cook-off two years in a row. Weekly specials are featured to draw diners. Sunday and Monday, it’s half-price apps; Tuesday, fries of the day; Wednesday, half-price pasta; and Thursday, BOGO burgers.

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COMMUNITIES

The Grill

City Diner

Menu Options for Days

Diner Classics & Regional Specialties

Beverley and Herb Rueger opened The Grill in 2010. This is the first operation that the couple created from the ground up, incorporating a friendly neighborhood concept, the philosophy they’d previously found so successful. “There is a real melting pot and family orientation here,” said Beverley Rueger. “As with our other operations, we wanted to provide a great neighborhood atmosphere where families and friends can enjoy great food and fun times.”

Billed as “the Cheers bar of breakfast spots where the friendly staff always knows your name,” The City Diner was acquired by the Rueger Group in 2005. This cozy 35-seat eatery on Broad Street serves breakfast and lunch seven days a week.

“Welcome to The Grill at Patterson and Libbie” is the first thing you see on the website, extending Southern hospitality and providing the exact location to firsttime visitors at the same time. The first thing you see when you walk in the door is a beautiful wood-paneled bar with enough giant TVs to satisfy sports fans. The large bar is completely separate from the 125-seat dining room to drown out ballgames and boisterous fan noise. “We want everyone to feel comfortable and have a great experience here,” Rueger said. It would take a month of Sundays for a regular customer to run out of options here. A long list of interesting apps includes Oysters Casino (bacon, garlic and Parmesan cheese), Crabby Fried Green Tomatoes (this Southern specialty is topped with lump crab and a lemon Dijon sauce). The entrée menu runs the gamut from that Southern classic Shrimp and Grits (with tomato cream sauce), a house-smoked Brisket Platter, and Meatloaf to New York Strip steak. Pastas, burgers and hot and cold sandwiches are also found on the extensive bill-of-fare. The Grill is open seven days a week for breakfast, lunch, dinner and weekend brunch, with plenty of daily specials, theme nights and entertainment to bring in locals and visitors to Richmond alike.

“We get an eclectic mix of customers here — from Virginia Commonwealth University students to older retirees who live nearby,” Beverley Rueger said. “We see politicians, coaches and players, construction workers, notorious locals — you name it. Folks who want a delicious breakfast or lunch that won’t break the bank come back again and again. Brunch on Saturday and Sunday is extremely popular. We tend to see a lot of the same neighborhood people come in week after week. And, yes, we do know their names.” Judging from the menu, no one leaves the City Diner hungry. The breakfast menu reads like a “Who’s Who” of morning favorites, peppered with regional specialties. Pan-Fried Salted Herrings are served with eggs, pancakes, and the choice of home fries, fried apples or grits. Irish Eggs Benedict stars grilled corned beef. The Chicken Fried Steak and Eggs is smothered in traditional Southern sausage gravy. At midday, diners can find enough options to keep spicing up their lives with variety for a long time. The menu offers soups and salads, dozens of hot and cold sandwiches, and diner favorites including Liver and Onions, BBQ, Meatloaf, and Salmon Cakes. All entrees are served with two vegetables. For vegetarians/vegans and those diners seeking lighter fare, there is a Vegetable Plate option at lunchtime, and egg white omelets at breakfast. (Don’t you wonder who those “notorious locals” are?) 

thegrillrva.com

citydinerrva.com 1. Just one of the options at The Grill. 2. Bet on breakfast at The City Diner.

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Save up to $500 learn more at heinzfoodservice.com/flavored-ketchup or contact your local sales representative

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by Audarshia Townsend

What You Name Your Establishment Can Help Or Harm Business

RESTAURANT NAME

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A-List Marketing Solutions founder Tim Borden, who’s been involved in naming more than 40 bars, restaurants and nightclubs in his illustrious career, maintains that a name is not the most important element of an establishment. “A restaurant with great service and food could survive most any name,” says the bar and restaurant profit builder. “But coming up with a good name is a free way to give yourself a ‘first impression’ advantage when opening,” he adds. “A bad name is like a selfhandicap. You can get past it, but why hurt yourself?” Borden believes, however, that there are two other primary reasons for being conservative and general with the restaurant’s name. For one, most establishments double as private events spaces.

“Owners sometimes forget that almost every bar, restaurant and nightclub will want to host private events,” he says. “They may be corporate, family occasions or even events with children present. Think about how your name would look on a corporate or family event invitation. That will influence how many parties you book.”

Think about how your name would look on a corporate or family event invitation. That will influence how many parties you book.

Would you eat and drink at a place called Poopsies? How about La Du Du? Or what about bellying up to the bar at The Hairy Monk? Yes, these are actual names for establishments, and while they are unconventional, there’s a chance that you’ll never forget them. But when it comes to business, is it worth the risk to choose a name that might cause controversy?

Also, he advises, restaurants will need flexibility for the concept’s evolution. “For example,” he says, “the letters in the name of the classic New York punk bar CBGB originally stood for Country, Blue Grass, Blues. Bars and restaurants don't always turn out to be the exact concepts envisioned at the time of opening. “You have a big sign and a lot of marketing you've paid for. If you have to follow your business around a conceptual left turn or two due to demographic or trend changes, it's best not to have to change the name if you are operating successfully.” For James Beard winner and Iron Chef champ Jose Garces, it’s important to first have a fully fleshed out concept before a name. His company, Garces Group, currently owns 22 restaurants with three more opening by the end of 2015. Yet he admits that it never gets easy when it comes to the name.

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“When I first started opening restaurants, I could (easily) come up with a name,” he says. “I would produce a 20-name list, send it out to my friends, colleagues and trusted advisors, ask them to give me their top three choices, and usually one would come to the top. It’s been more difficult as of late. We started hiring some outside sources, just to get an outside opinion.” There was extensive research, for example, concerning Rural Society, his Washington, D.C.based Argentine steakhouse with a brand-new outpost in Chicago. Garces wanted to best translate the message into a good name, so he and his team traveled to Argentina and started digging around. What they found was an annual agricultural exposition hosted by a group called Rural Society. “It’s a prized cattle show that has a very lively and social environment that goes with it,” Garces explains. “When I thought of that, it really translated

to me this idea of an Argentine steakhouse, something that’s focused on beef and meat as well as having a warm and social environment. It kind of came together for me.” What also resonated with him was its easy pronunciation for the average person. “Anytime you have an authentic (ethnic) name that’s too hard to pronounce, it loses its luster with the public,” he says. “When folks have to think about that aspect too much, it makes it hard for them to remember — and Google.” Finally, Garces advises others to conduct a full legal search before settling on a name. “You should run a legal check because the last thing you want is to have to rebrand your restaurant if the name is already in use. I would recommend paying a professional to do a thorough search to ensure you can use that name.” 

P P

I would recommend paying a professional to do a thorough search to ensure you can use that name.

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The Benefits of ‘Restaurant Week’ by Audarshia Townsend

Why You Should Get Involved, Tips For Starting Your Own & More New York Restaurant Week launched in 1992 by NYC & Company, Inc. as a lunch-only concept to drive diners into establishments during the dead of winter — considered the slowest time

business,” recalls

of the year.

Boehm, a partner

As its popularity grew, and more Manhattan

restaurants Boka, Girl and the

restaurants jumped aboard, the promotional

Goat, GT Fish & Oyster, Momotaro

event extended to dinner. The organizers also

and Perennial. “Chicago Restaurant

added a week in summer. The program has its

Week was expensive at the time because

fans and detractors, yet it’s the template that’s

you had to be a member of Choose Chicago

been duplicated around the globe.

(the official tourism organization for the city).

in Chicago-based

There was a cost associated per restaurant, so There’s Nashville Originals, which twice a year

when we created Chicago Chef Week, we took

showcases a collection of the Music City’s best

all the expenses on the chin. We did the website,

locally owned eateries. Kansas City Restaurant

advertising etc. for the first three years. We were

Week encourages patrons to dine and shop deals

looking for an affordable option for people to be

all over town. Memphis Downtown Dining Week

part of.”

happens in the fall and spotlights 40 top spots. And while Portland Cocktail Week is an industry-

Boehm says that it was important for his event

only extravaganza, it’s gotten so popular that

to set itself apart from Chicago Restaurant

many drink-related events have spilled over for

Week. In addition to offering the prerequisite

the masses at restaurants and cocktail lounges.

prix-fixe feasts, the chefs at these locally owned establishments feature dishes not normally on

Chicago’s official restaurant week is so

the menu. Boehm says it’s an opportunity for

successful that more than 300 restaurants

diners to see them at their creative best.

participate during the two-week period. The $500 entry fee, however, is a bit steep for smaller outfits, which is why restaurateur Kevin Boehm

“During restaurant week, there are so many people coming into your restaurant for the very

created Chicago Chef Week in 2009.

first time, and you really want to put your best

“The economy was terrible that year. It was the

create menus that best exemplify who they are

worst time I had ever seen in my 22 years in

as artists.” 

foot forward,” he says. “We encourage chefs to

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For those looking to start a restaurant week

—or improve upon an existing event— Boehm offers some solid advice: Start a conversation within your community to see if people want it. It’s not worth it if only 12 people participate.

This is something you don’t have to do on your own. There are always liquor and food sponsors that want to be part of something credible. As long as the list of restaurants is good, you can always find people who will want to get on board to help sponsor.

Once you have figured out your event, you then need to figure out how to market it. There should be lots of communication. Social media is free. You can start Facebook and Instagram pages to effectively reach out to people.

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BF O UO D S & I B EN V EE R AS G SE

Summer is Here H by Mary Daggett

ealth and wellness have garnered top-of-mind awareness with most people. Diet and nutrition are of paramount importance to baby boomers hoping to enjoy an active retirement; to millennials wanting to capture that edge; to the Gen X age group wanting to remain on par with their peers; and to parents concerned with their children’s development and future well-being. Issues related to health and wellness are being examined all across the country. At the same time, temperatures are rising as Americans shed layers of clothing while attempting to shed that extra layer of padding that may have popped up around their waists over the winter. Summer means family fun, participation in sports, outings with friends and extra leisure time. After a day of fun in the sun, families and friends will be searching for a place to dine out to extend the camaraderie and merriment. At this point, who wants to face the daunting task of cooking, and turning on that hot stove? The idea of continuing the fun and games at a favorite dining spot is much more appealing. In light of these facts, restaurant operators should take another look at their menu engineering tactics. Does your menu offer healthful options to satisfy health-conscious diners? Does your menu adequately label these items?

Real Cause For Alarm Everyone should be aware by now that there is a growing obesity epidemic in the United States. A trip to the beach, amusement park or mall will confirm this fact with alarming clarity. For some, dining away from home is extra challenging because of existing health conditions. People with dairy or tree nut allergies must be vigilant about every ingredient in their food choices. Those with heart issues must limit fat and cholesterol intake or face the consequences. Diabetics and others must take extra care as well.

Help Stamp Out Mystery Menus Today’s consumers want to make informed choices, and aren’t always satisfied with menus full of mystery. Health-conscious diners will notice, appreciate and frequent those operations that take the guesswork out of dining out. While most people will still indulge, especially on special occasions, many are now paying careful consideration to the number of calories, carbohydrates, fat, cholesterol, sugar, sodium and other possible health offenders in the foods they consume.

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Less is More

Health & Wellness are Top-of-Mind

A menu engineering expert or certified nutritionist can perform the appropriate analysis on each of your menu items so that you can share this data. You might want to call special attention to those items especially conducive to health and wellness by placing them in a separate menu category with an attention grabbing heading such as “Heart Healthy,” “Guilt Free,” “Waistline Whittlers” or whatever catchy phrase you invent to appeal to this demographic.

Website Drawing Card Since many diners today visit restaurant websites prior to making dining destination decisions, be sure to stress the fact that you have taken the user-friendly step of chronicling nutritional and dietary content. Check out menus across the nation to see examples of how savvy foodservice marketers pay attention to health and wellness practices and showcase this fact on their menus and websites. – BONEFISH GRILL – Award-winning menu lists caloric content of all items. www.bonefishgrill.com – PIZZA LUCE – Progressive Minneapolis pizza chain uses coded letters to identify diner preferences as follows: V=vegan; VR= vegan upon request; GF= gluten-free; GFR= gluten-free upon request; CG=contains gluten; *= contains nuts. www.pizzaluce.com – PANERA BREAD – Website allows consumers to download nutritional profile of entire menu, including calories, fats, cholesterol, sodium, carbohydrates, fiber, sugar and protein. www.panerabread.com – CHOP’T CREATIVE SALAD COMPANY – Leader in premium, fast, casual salad restaurant segment provides comprehensive nutritional information in chart form, including calories, calories from fat, fats, cholesterol, sodium, fiber, sugars, protein, vitamins, calcium and iron. A separate tab leads to food allergy and special dietary needs information. www.choptsalad.com 

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FF OO OO DD && BB EE VV EE RR AA GG EE

Transforming Traditional Ingredients into Untraditional Side Dishes READY-SET-SERVE

TRIMMED KALE

Chicken, pancetta, red bell peppers, steak and tomatoes.

Chives, curry paste, lemon, peas and Parmesan cheese.

Cream, garlic, onions, mushrooms and sweet potatoes.

PREPARE

CAULIFLOWER

READY-SET-SERVE

Sautéed, steamed, stir-fried, deep fried and stewed.

When raw, try it in salads. Also try pickled, roasted, sautéed and puréed into soups and sauces.

Pickled, raw, sautéed, stir-fried and roasted.

BENEFITS

PAIR WITH

TRIMMED GREEN BEANS

MARKON ESSENTIALS

Low in calories with no saturated fat. Rich in vitamins A, B-12, and C, folates and fiber.

High in fiber, with high levels of vitamins C and K, as well as folate and protein.

One cup of chopped raw kale provides more than the recommended daily amount of vitamins A and K.

Although kale is best known in salads,

DID YOU KNOW

USAGE TIP

Wrap bundles of Green Beans in pancetta; roast until pancetta is crisp and top with goat cheese crumbles and chopped Markon First Crop Yellow (MFC) Grape Tomatoes. Ideal as an appetizer or side for grilled steaks.

Sauté cauliflower and garlic. Purée with heavy cream and cheeses like mozzarella. Serve as soup shooters garnished with spring peas and fried basil leaves.

it adds balance to cheesy quesadillas.

Although they are called “green” beans, they can be grown in other colors, including purple, red, and yellow.

It’s possible for a single head of cauliflower to grow 30 inches wide.

Kale has been cultivated for over 2,000 years and was popular in Europe, during the Middle Ages.

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hefs are known for innovation, technique and their delicious flavors. Many of those reputations are built on the main course. Since the dawn of the “restaurant,” menus have focused on meat in the middle, with vegetables on the side as an afterthought. Think steak and potatoes, burgers and fries, etc. But in the past few years, side dishes have become more important — especially in establishments that employ family-style or small plate. The “vegetable as the star” trend has helped shift the focus away from expensive cuts of meat to vibrant, healthy, and budget-conscious produce items. This doesn’t mean that chefs have to start offering exotic ingredients — but it does mean they have to up their game. Chefs can take well-loved items and serve them in ways that complement inherent flavors and make a visual impact. See our suggestions for the following veggies that are by no means new, but continue to top the list of customer favorites.

READY-SET-SERVE

BRUSSELS SPROUTS

MARKON FIRST CROP

POTATOES

Bacon, citrus, fish sauce, pine nuts and vinegar.

Beef, Cheddar, parsley, rosemary and sour cream.

Grilled, roasted and sautéed for sweet, nutty flavors.

Baked, boiled, deep fried, roasted and sautéed.

High levels of vitamins A, folic acid and dietary fiber. Packed with more vitamin C than oranges.

Potatoes contain more potassium than a banana. Excellent source of vitamins B6, C, iron and fiber.

Toss them in olive oil; season with salt/ pepper. Thread on skewers and grill until outer leaves are golden brown. Serve with garlicky aioli sauce.

Starting at the end of a baked potato, place multiple slices that extend to the bottom of the potato without cutting through; coat with oil and butter. Drizzle with sauces like chimichurri, pesto or ranch.

Swedish sprouts lover Linus Urbanec holds the world record for the most Brussels sprouts eaten in one minute: 31.

The first potato patches in North America were planted in New Hampshire in the 1700s.

[ADVERTORIAL]

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Explore Your Local Farmers Market YOU’LL DISCOVER A TROVE OF FRESH TREASURE

Today’s farmers markets range from small roadside stands to sophisticated metropolitan multi-block extravaganzas. And more and more chefs are taking to the streets to garner unique ingredients directly from the producers. Incorporating local sustainability into their operations affords restaurateurs that point of difference that sets them apart from the rest of the pack.

by Mary Daggett

You might want to consider setting your alarm clock an hour or two earlier on Saturday mornings. There’s treasure to be found at your local farmers market. Each week, a cornucopia of fresh ingredients is just waiting for your creative touch to awaken its secrets. Farmers markets in America mirror the ages-old custom of purchasing fresh foodstuffs daily on market streets and town squares across the world.

LARGEST PRODUCER-ONLY FARMERS MARKET IN U.S. The Capitol Square in Madison, Wisconsin, is comprised of four square blocks surrounding the state capitol building and its lawns and gardens. Each Saturday from April to November, every square inch of sidewalk surrounding the square is occupied by the Dane County Farmers Market, the largest producer-only farmers market in the U.S. On average, upwards of 15,000 shoppers converge each week during peak season. Bill Lubing holds down the gargantuan job of managing this enterprise. “Our market began in 1972 with a few

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Photography by Bill Lubing

vendors selling vegetables on one corner of the square. Today, we have a membership cooperative of 288, with a long waiting list. All items sold at the market are produced locally by the vendor who’s selling his or her wares from the stalls. Visitors enjoy hearing right from the source how the food was grown or made.” In spring, you’ll find baby spinach and lettuces, asparagus, ramps, rhubarb, Morels, bedding plants and hothouse cucumbers and tomatoes. By July, there’s an abundance of currants, strawberries, blueberries, raspberries, beans, broccoli, cauliflower, eggplant, sugar snap peas, summer squash and zucchini. In late summer and fall, add apples, sweet corn, winter squash, many varieties of melons and tomatoes, Brussels sprouts, leeks, parsnips, potatoes, rutabagas, gourds, pumpkins, gorgeous chrysanthemum plants and cut flowers in profusion.

FAMOUS MARKET PATRONAGE Odessa Piper, the renowned chef and sustainability champion who garnered the 2001 James Beard Best Midwestern Chef award, helped put the Dane County Farmers Market and Madison itself on the culinary map. Piper opened L’Etoile in 1976 — directly across the street from the market — an auspicious location to augment her farm-to-table philosophy, similar to what her contemporary, Alice Waters, was doing at Chez Panisse in Berkeley, California. After dazzling Madison palates for 30 years, Piper sold L’Etoile to Tory Miller, another James Beard winner. He and other local chefs carry on the market patronage. In fact, in the winter months, and as the farmers market moves indoors, Madison chefs continue to unite urban and rural cultures through the “Taste of Madison Breakfast.” This event is a big draw for the winter market, when products such as meats, artisanal cheeses, honey, maple syrup, eggs, and produce grown in hoop houses are available.

AD-LIB GEOCAFÉ Rick Starr, the acclaimed chef/owner of Ad-Lib Geocafe in Lindenhurst, Illinois (just north of Chicago), has long been an aficionado of local products of all kinds. “You can find some pretty progressive growers and producers at today’s farmers markets. It’s always interesting to meet the farmers, and hear their stories. There are several farmers in my area who operate markets right on their property. They’ve become so popular that it’s difficult to find a parking space. I now have dedicated

Today’s farmers markets range from small roadside stands to sophisticated metropolitan multi-block extravaganzas. farmers and growers who produce what I need yearround. I can access all kinds of vegetables and fruits, trout, bison, pork and lake food within a few miles radius of the restaurant.” This season is a great time to add home-grown appeal to your menu. With a little research, chefs can find an abundance of fine sustainable products in their neighborhoods. 

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Reaching B the Tipping Point

efore we can answer that, let’s throw out a few more questions igniting this long-time debate that’s picked up serious heat in the last year. In a society that values personal initiative and hard work, is tipping by individual server the only way to motivate staff? Conversely, since we are constantly trying to level the playing field and guarantee wage equity for all, is tip pooling the best way to make it happen? Or maybe it’s time to completely quash the tip discussion and go European with a living wage and health benefits for wait staff. And one more: do we all need to agree? Almost $40 billion dollars is left on the table each year, so in the interest of fair play and fair pay, we checked in with industry experts, owners and one operator who is helping forge a new path.

Is America’s tipping system broken? Or does it just seem that way? By Mindy Kolof

Traditional tipping, based on individual serving stations, has been the American way for decades (see Tipping through Time, below), and its supporters maintain it still works best. “I think people want to remain in control of their tipping,” says Jason Kaplan, CEO of JK Consulting, an international restaurant-consulting firm based in New York. “I understand why the notipping model works in Europe, but we have a very different culture in the U.S. Customers want the opportunity to leave an amazing tip, and you’re taking that away by building in an automatic service fee. In addition, the price of food has risen exponentially, and customers may not differentiate that higher prices on the menu are due to that, and not just built-in fees.” For servers, says Kaplan, it’s all about the incentive. “Once you automatically add on the gratuity, there’s no motivation to improve or educate. You just don’t care as much as when you have to work for it on an individual basis.” Chef Brian Bishop at Bluegrass, a casually upscale restaurant in suburban Chicago, agrees. “You’re disempowering your servers if you don’t allow guests to tip based on the quality of individual service. We’ve moved well beyond the 15 percent gratuity. Many diners tip as much as 25 to 30 percent, which creates a real motivator.”

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THE 20% SOLUTION: A Look at the Current State of Tipping North America is the only place where 18 to 20 percent restaurant tips are expected; Europe includes a service charge, usually around 15 percent; no tips are given in Japan and China. More than 9 out of 10 Americans agree that tips should be given at casual dining restaurants and family-style eateries. Overall:

Tip 11-15% Tip 16-20%

Since 2012, 22 percent of Americans increased their tipping, citing increased awareness of how restaurant staff are paid. 40 percent of consumers say they would give the same tip if they ordered and paid by tabletop tablet instead of directly to the server, while 45 percent would reduce their tip. Younger consumers differ: 41 percent would reduce their tip via tablet, 34 percent would keep it the same, 26 percent would actually increase their tip. Source: Technomic, Inc.

1% Don't tip

Tip 10% or less

Tip 21% or more

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At three Michelin-starred Grace restaurant, General Manager Michael Muser confirms: “I don’t like telling people what to tip and I don’t think guests appreciate it either.” However, the traditional method of dividing a room into stations has its own set of issues, according to Muser. “Each waiter then manages his tables as if it’s his own little restaurant. That puts pressure on the waiter to upsell and be very aggressive, sell as much food and wine as he can to increase his sales, and maximize his tips. I waited tables for a big part of my career, and it’s almost like gambling … you can have big days and you can have zero days.” Instead, Grace uses a pool system in which all gratuities are combined at the end of each night, and tips divided based on points — the captain or lead server receives five points; back waiter, four points; sommeliers 3.5 points; food runners, three points. “Everyone who has direct contact with guests is involved,” says Muser. The system’s been in place since Grace opened at the end of 2012, fueled by the star power of Executive Chef/Owner Curtis Duffy. “This eliminates the issues that can come with stations, such as who gets the coveted, large, 10-guest parties. That puts the hostess in power to grant it to her favorites, and leads to much grousing among staff. With a pooling system, I staff as necessary to make sure guests are serviced appropriately,” he says. “There’s opportunity to progress from a food runner to a captain, and everyone works really hard. The point system works really well here, and gives everyone a more consistent lifestyle.” Not everyone’s a fan, however. Restaurant consultant Brandon O’Dell who’s helped numerous foodservice operations become profitable over the last two decades, believes pooling discourages individual effort. “The most talented service staff end up supplementing pay for the less talented ones,” he asserts. “Turnover is reduced, but this method may actually be more effective for people that least deserve it, and discourages those that are most helpful.” Kaplan agrees: “Remember in school when you’d be paired up for group projects, and there were always those one or two people who wouldn’t pull their weight, but everyone received the same grade? That’s what

this is like!” On the other hand, he says, the table flipping issues become moot, and Kaplan agrees pooled tips can work better in restaurant groups that are able to offer more extensive training to their employees; Bishop says it’s the fairest method of compensation for banquets and buffets. Clearly, no approach is without its pros and cons, so maybe we should just abolish tipping altogether. Cornell University professor Dr. Michael Lynn, who’s authored more than 50 papers on the topic, is a strong proponent, for a number of important reasons. His research has shown it’s discriminatory (black servers are tipped less by all races) and not at all effective in improving the dining experience. The correlation between great service and better tips is “astonishingly low,” he said in a 2013 Freakonomics podcast. Listening to that show at Bar Marco in Pittsburgh was owner Bobby Fry, heading into the third year of his popular establishment. Very conscious of the industry’s spotty record of success, Lynn’s findings made an impact on his path forward … his tipping point, so to speak. “That started the process of thinking about why so many restaurants fail within the first few years, and how the successful ones survive,” remembers Fry. “We found that all the great owners and chefs focused on their teams, and put a lot of effort into making sure they were fairly treated on every level. The key was also to eliminate part-time workers, and treat it like the profession it is — with full-time hours, a sustainable salary, benefits and vacation.” Instead of less-than-minimum wage buttressed by the often random generosity of customers, Fry established a base salary of $35,000, two days and one night off a week, 10 paid vacation days a year, healthcare benefits and an ownership stake in the company. Compare that to the median amount spent on each full-time employee in 2014, as reported by the National Restaurant Association: $18,876 a year, including benefits, at restaurants where the average check runs from $15 to $24.99 per customer. No wonder Fry received more than 120 applications for a single open position earlier this year. Gratuities were eliminated, no longer

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Tipping Through Time We found that all the great owners and chefs focused on their teams, and put a lot of effort into making sure they were fairly treated on every level.

16th Century

Tipping gets it start in Tudor, England, when guests at mansions were expected to give a "vail" or small amount of money at the end of the visit to compensate the owner's servants for the extra work required.

1706 1706

The first mention of a tip appears in the George Farquhar play, The Beaux Stratagem, “Then I, Sir, tips me the Verger with half a Crown."

1764 1764

An attempt to abolish vails in London leads to rioting.

Post Post

Newly rich Americans visit Europe and bring home the practice of tipping.

1904: 1904

The 100,000-member Anti-Tipping Society of America is formed in Georgia; all members pledge not to tip anyone for a year.

1909: 1909

Washington becomes the first of six states to pass an anti-tipping law.

1916 1916:

William Scott eviscerates tipping in his screed, The Itching Palm, saying it is as un-American as slavery and creates servile attitudes. Among other passionate statements: “Every tip given in the United States is a blow at our experiment in democracy. The custom announces to the world … that we do not believe practically that all men are created equal.”

1922: 1922

Emily Post writes in one of her first etiquette tomes: “You will not get good service unless you tip generously,” and “the rule is ten per cent.” Current guidelines reflect the usual 15 to 20 percent.

1926: 1926

Despite the anti-tippers’ efforts, anti-tipping laws are repealed.

1960s 1960s:

Congress agrees that workers can receive a lower minimum wage if a portion of their salary comes from tips. Hourly wages can be as low as $2.13 an hour, a figure that holds true even in 2015.

1989: 1989

Chez Panisse, Alice Waters’s famed restaurant in Berkeley, California, becomes one of the first places to adopt European-style service compris, adding an automatic 17 percent service charge to the diner’s check to pay for wages and benefits for the entire staff. Other high-end restaurants follow, including Charlie Trotter’s, The French Laundry and Per Se. Many diners still tip beyond the service charge.

2011: 2011

A study by the Economic Policy Institute shows that 16.7 percent of tipped waiters fall below the poverty line, compared to 6.3 percent of all workers.

2014: 2014

IRS rules that gratuities which are automatically added to a restaurant bill will be considered service charges rather than tips, and restaurant owners will need to treat them as wages.

CivilWar War Civil

necessary under the new system, and Fry fully embraces the change. “Our staff has been with us from the beginning, and we wanted to put something in place that allows us to all work together to keep costs down and stay profitable,” says Fry. “For us, it was all about investing in our people.” Menu prices will be somewhat higher, he says, but won’t fully compensate them for the costs involved. “We’re not adding a service charge, and we want to get that message across clearly,” he says. Instead, they’re adding a greater variety of high-quality menu items and giving people more food for their money. Cutting costs will result from breaking down whole animals in the kitchen, and buying vegetables from local farms in bulk and preserving them to use year round. Customers are really excited about the concept, reveals Fry, having already tried it out with the restaurant’s special fixed-price wine pairing dinners. “Our diners loved the experience.” He’s confident that it’s the right model, at the right time, and not just for Bar Marco. “We’re not a really expensive place for the most part, so it can really work for many restaurants.” And in terms of customer satisfaction, he believes it resonates across the board. “Tipping’s so habitual that people leave one even if they’re dissatisfied with the service, but they’ll never come back. If the bad service is included in the price, however, they’re much more likely to speak up and we have the opportunity to make it right and keep that customer,” says Fry. O’Dell, among others, doesn’t see the no-tipping approach as a good business model for the average restaurant, believing it decreases profits for the owner, and lessens the incentive for top servers. “You also have to raise prices and that gives other restaurants a competitive advantage,” he says. So, no easy answers here. As Muser succinctly concludes: “At the end of the day, all of them have their moment, and all of them have their flaws.” 

Sources: Tipping: An American History of Social Gratuities, CBS San Francisco, NRN

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Letâ&#x20AC;&#x2122;s Take it Outside! Providing Your Customers with Picnic Meals By Mindy Kolof

With winter behind us, itâ&#x20AC;&#x2122;s time to go al fresco. The cool crowd is the outdoor crowd, and this summer features an enormous batch of festivals, concerts and sporting events on the calendar, all packed with hungry, thirsty diners in waiting. How to get in on the outdoor action? A wellappointed picnic basket or to-go meal goes beyond the additional revenues, but can lure new customers inside your doors as well. We checked in with a few places across the country that have found appetizing ways to tag along with specially packaged and priced dining experiences-to-go.

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THE POP-UP PICNIC  Austin, TX Always a step ahead in Austin, the foodie culture there has transformed the allAmerican picnic into a crowd-sourcing culinary destination event. Pop-Up Picnic is held each April to coincide with National Picnic Day. For the past three years, local restaurants, caterers and gourmet markets have packed hundreds of baskets, wagons and coolers for the culinaryinclined outdoor set, while raising money for the local Waller Creek Conservancy. Pop-Up Picnic goers can order picnicfor-two provisions from a list of about a dozen different providers who have gone to great creative lengths to make this community fundraising event both memorable and delicious. Ranging from $25 to $100, everything from Radio Flyer martini wagons and charcuterie trays to re-usable cooler bags and cocktails are available. The event’s growing popularity has sparked some of its providers to create their own picnic programs. One of the best came from Pop-Up Picnic pioneer Antonelli’s Cheese Shop, whose owners took the concept on the road by using social media to announce “spontaneous” picnics, and donate proceeds from sales of their charcuterie goodies to local charities.

Art and Soul  Washington DC VENUE: Picnics on the National Mall Brimming with southern hospitality and folk art, Art and Soul’s renowned ChefOwner Art Smith believes in creating a food experience that brings people together. Art and Soul is a short walk from the D.C.’s National Mall and the Tidal Basin, and the restaurant’s famous southerninspired, locavore cuisine is the perfect accompaniment for a picnic under the cherry blossoms, or for al fresco dining on

the rooftop pool. A two-day pool pass can be reserved with the picnic lunch for an additional fee. “We are well known locally for our Famous Fried Chicken and guests kept telling us they wanted to take it on a picnic to the mall, or pick it up on the way back from work for a backyard picnic,” explains Tricia Barba, events manager. “We thought, why not put something together that’s simple to order and carry?” For $40, Chef Douglas Alexander artfully packs an al fresco dining experience for two in a reusable picnic bag. Along with their Famous Fried Chicken, biscuits, coleslaw, potato salad, cookie and cherry soda, Chef Doug adds a little surprise like an extra dessert or new side dish. The Art and Soul logo decorates the bag, attracting new customers, and a little added social media spin encourages patron to take photos of their favorite picnic spot under the cherry blossoms via #LiaisonBlossoms on Twitter and Instagram.

Di Pescara Restaurant  Northbrook, IL  VENUE: Ravinia Festival If you plan to visit North America’s oldest outdoor music festival this summer, you’ll want to have the perfect “it” accessory on your arm: Di Pescara’s Ravinia picnic bag. Just north of Chicago, the widely diverse 140-night Ravinia summer concerts are nestled in a 35-acre lush lawn circled by trees, bejeweled by moonlight and the candlelight of group picnics. Picnic set ups reach nearly competitive levels and the di Pescara picnic bag is the prize. For just $15.95 per person, Ravinia guests who order 24-hours ahead will enjoy salted edamame and the Di Pescara chopped salad; a side of summer vegetable pasta salad; a main course choice of one of

five different sushi rolls or a sandwich choice of roast chicken, caprese, tuna or roast turkey; with a finale of a homemade chocolate chip cookie. “This is our third year and it has evolved a little each year,” explains Krista Morotz, events manager for the Lettuce Entertain You restaurant. “We get a lot of repeat customers, and when other people at Ravinia see the Di Pescara picnic bag, they call us next time they head to Ravinia.” The suburban Chicago-based Di Pescara restaurant enjoys a broad following for its meticulously selected seafood and modern take on traditional dishes. The picnic bag program has grown primarily through word of mouth, popular not only for the cuisine but the ease of ordering.

Doughboys Café  Los Angeles, CA  VENUE: The Hollywood Bowl It’s just like Los Angeles to be the trend setter. When it comes to outdoor festival cuisine, Doughboys Café has had it in the bag for more than 10 years. Doughboys Café is a well-established L.A. brand with a reputation for serving oversized portions, freshly baked breads and delicious desserts. “The owner goes to concerts frequently at the Hollywood Bowl and saw an opportunity,” explains Derek Peyrot, Doughboys’ manager. “We sell about 20 picnic bags every month during the concert season.” For $45, Doughboys provides patrons with the perfect cuisine for a night under the stars. Doughboys’ rustic basket packed with a tablecloth, plates and service for two: drinks, salad, baguette and four spreads, a sandwich, side of fruit, and dessert bar and cookie. 

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FB O OU D S & I B ENV EE R AS G ES

Having Their

Y A S

By Min Casey

Providing feedback is one of the most important things customers can do for restaurant operators. Yelp reviews, comment cards and scrawled notes on the bottom of checks are just a few of the ways patrons have their say. Smart operators pay close attention.

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t was a discreet little exchange, a potential powder keg of dissatisfaction seething and smoldering during the early morning crunch. A customer, cranky about the time it took for his Frappuccino to arrive, expressed pique when it was finally handed over. Without making excuses or missing a beat, the barista apologized. Seemingly from thin air, she also produced a coupon for a free drink. Scowl turned into smile, proof that listening and quickly responding to a complaint can often rewrite the script in the best possible way. More so than ever before, restaurant customers have a voice and powerful inclination to use it. Whether it’s exercised within the four walls or in the broader universe of the Internet, consumers have strong inclination to express their feelings, whether good or bad or absolutely scathing. Social media sites such as Yelp, Travelocity and Foursquare give instant recourse to have their say whether it’s praise or a litany of complaints. Leela Srinivasan, vice president of marketing for Open Table, says that, thanks to increasingly sophisticated POS systems, there are nearly endless big data points to which operators can access, all of them meaningful business indicators. But she minds that so-called small data, such as guest feedback, is also vitally important. “Guest comments tell you so much. You should watch them like a hawk,” she says. Open Table allows users to post about their dining experiences and millions have done so; in fact, about 450,000 peer reviews are added to the online reservations site each month. “Every operator pays attention to their reviews,” says Srinivasan. “Tom Colicchio wrote a blog for us talking about how often he reads them and how important they are. And they really are. They help operators deliver time and again.” Even up to this eyeballs in the rigors of running his own restaurant, Darnell Reed, chef/owner of Luella’s Southern

Free Kitchen in Chicago, admits to reading Yelp postings almost every day, something he has done since opening in February. “I’m glad to have that type of input, the immediate feedback of guests and to know what’s on their minds,” he says. “I try to respond directly to them or take the appropriate corrective action if that’s what’s called for.” As he continues to find his way with the restaurant, Reed appreciates that, hidden within online reviews, is a trove of valuable information. “Early on, we saw comments about our portion sizes. When it becomes a pattern, you pay close attention and figure out what to do. We made a few changes in response to what we learned, increased some servings so they are in line with expectations. People also noted that they would like to have unlimited refills on iced tea. Why wouldn’t we change that if it’s what our customers want? I want this restaurant to be here a long time and it only will be if we give guests a reason to keep coming back,” he notes. Ajay Walia, owner of Rasa and Saffron, two contemporary Indian restaurants outside of San Francisco, says guests are quick to log on to crowd-sourced sites, leaving a full range of opinions about their dining experiences. “Taken as raw data, it’s not always very meaningful. The question then becomes, ‘how do I quantify it?’ You run the risk of getting lost in it,” Walia says. He does, concede, however, that there is value in the awareness that comes from reading such postings.

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FB O OU D S & I B ENV EE R AS G ES

Dirty

Details Want to minimize the possibility

of complaints? Be aware of what

rankles restaurant patrons the most and work to erase those situations. Last year, Consumer Reports polled more than 1,000 customers to learn their hot buttons and reported on the percentage of respondents who cited specific situations as negatives. The top two spots are held by dirty utensils and sloppy restrooms. Low on the list â&#x20AC;&#x201D; not enough nutritional information provided and conversely, too much.

78 73 16 14

Dirty utensils

Dirty restrooms

So much nutritional information that itâ&#x20AC;&#x2122;s a turn off

Not enough nutritional information provided

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Impolite service staff

Servers with sloppy appearance or poor hygiene

Meals not what ordered

Meals or beverages served at the wrong temperature

54 50 61 %

Table not ready more than 15 minutes after reserved

Food doesnâ&#x20AC;&#x2122;t look or taste as described on the menu

Feeling rushed to finish food or leave the table

Water not brought out until requested SUMMER 2015 RFSDELIVERS.COM 45

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“Everything I am interested in is operationally directed. Any feedback that helps in that regard is very beneficial,” he says. “If there are ways for us to improve, we’ll pay attention to what our guests say.” One Yelp-generated bit of information most definitely has caught his attention: he is able to learn how many users posted reviews from their mobile devices. “The number keeps growing and that’s a strong indication that restaurant websites need to be optimized for mobile.” Open Table’s Srinivasan concurs. “We are just about at the tipping point where half of restaurant reservations come in via mobile devices. That trend won’t turn around. It is important for operators to understand how important functionality [of their web sites] is,” she says. “That’s definitely a type of feedback.”

Room Service Waiting for negative comments to pop up on a website may be an unnecessary step, their appearance perhaps prompted by an issue that would have been better handled as it was unfolding. Bill Reynolds, owner of New Buffalo Bill’s in New Buffalo, Mich., stresses how important it is for the dining room team to be tuned in, aware of how each table is responding to their dining experience. “Learning what customers think is one of the most valuable things a restaurateur can do. They need to tell us if there is anything

“The best thing you can do for a guest ...

we can do to serve them better. Being present allows you to observe that rather than having to be told directly. If you see happy faces and clean plates, chances are things are going well. Overhear a table conversation and you might learn of a problem that can be solved,” he says. He is not, however, a fan of servers who appear at tables to ask how everything is. “It shouldn’t have to be the guests’ responsibility to tell you. A well-trained staff should be attuned to what’s happening, reading each table and getting to any problems before they’re pointed out. In that sense, there is no substitute for being present.” Reed agrees, noting that he nurtured the habit during his years as executive chef at Hilton Hotels. “I’ve always been very present in the dining room. You want to check in with tables, see how they’re doing and learn firsthand whether they are happy or not,” he says. Even, or especially, when there is a problem at a table, responding quickly and directly can change the tone from negative to positive as evidenced by Starbucks’ habit of having free-drink coupons at hand. “An unhappy customer you take care of almost always becomes a better customer,” says Reynolds. Reed, who works an open cook line at Luella’s, keeps an alert eye on the restaurant as he grills shrimp and ladles bowls of gumbo. “Even if I’m in the weeds on the line and can’t leave, I know what’s going on with guests all the time. As soon as I can, I walk the dining room to see what I can do when there seems to be a problem. If a customer says a dish isn’t right, I can do something to diffuse the situation, make sure they don’t leave hungry or unhappy. If I hear of a service issue, I can assure the guests of how important it is that they have a good experience and that we’ll do what we can to make it right,” he explains.

Table Touches

... is turn a negative into a positive.” – Darnell Reed, chef/owner, Luella’s Southern Kitchen, Chicago

Sometimes, a preemptive strike turns to gold for Reed and that’s one of the reasons he is so committed to what he calls table touches. “When we’re slammed, I know exactly how long a table waited for their food to arrive. I’ll stop by and note that I’m sorry they had to wait. Most of the time, they hadn’t even noticed but they appreciate the attention, the sense that we’re doing everything to ensure a great visit,” he says. “You worry most about those who have a problem and don’t say anything,” Reed adds. “When I stop by a table, it opens the dialog, gives them a chance to speak directly with me, to learn that I care and will do anything I can to make it right, to fix any problems. The best thing you can do for a guest is turn a negative into a positive. Listening and being aware make that possible, gives you a chance to show who you are as an operator.” 

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Multifoods® Thaw and Serve muffins are made with a crème cake base and claim one of the highest inclusion percentages on the market. These convenient, great-tasting products appear scratchmade and are available in the flavors consumers prefer: Blueberry, Banana Nut, Chocolate Chip, Lemon Poppy and Glorious Morning®.

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F O O D

B E V E R A G E

B a t t l e R o ya l e

Building blocks for the Mexi-Cali Burger. Complete recipe on page 55.

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Who The Wins Customer of Course! No restaurant worth its salt would ever risk running out of ground beef. When a famished customer has a hankering for a hamburger, the last thing they want to hear from the server is, “We’re all out of burgers.” This is not an acceptable response. This might cause a menu mutiny, a storming of the burger bastille, or at least some disgruntled mutterings and petulant palate adjustments. Few menu items have proven to be as tried and true as the beloved hamburger. Where did this meaty phenomenon originate? Legend has it that the hamburger had its genesis in Hamburg, Germany. In the 19th Century, Hamburg was one of the major European gateways to the United States. Ground steak was popular in Germany, and New York restaurants eager to appeal to German sailors and immigrants began adding it to their menus. The moniker “hamburger” apparently referenced their city of origin to make them feel at home. Iconic Delmonico’s was one of the first to introduce the hamburger in NYC, and thus began the burger battle among America’s restaurants. Speaking of burger battles, today’s ubiquitous fast-food chains owe their success to the hamburger. In fact, a few years back these battles were even chronicled in advertising jingles such as McDonald’s “Two all-beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun,” and “Hold the

pickles, hold the lettuce, special orders don’t upset us” from Burger King. It’s anybody’s guess how many burgers have actually been served to date. Most recently, fine dining restaurants across the country wanted to capitalize on the hamburger craze. Chefs created a vast array of gourmet burgers — using upscale cuts of beef, even ostrich and emu. To appeal to health conscious diners, ground turkey and chicken were added to the repertoire as well as “veggie” burgers for vegetarians. Distinctive artisanal cheese varieties were employed to tempt discerning tastes. Condiments were upgraded with flavored aioli and homemade mustards. Toppings became ever more sophisticated, such as caviar and poached quail eggs. Enterprising operators have even used size to differentiate their burgers from the rest — one end of the spectrum pandering to hearty appetites with half-pound and larger burgers; the other with the slider — an itty bitty burger, usually sold in multiples. Will the hamburger disappear from menus any time soon? Doubtful. The hamburger is one of those foods that is universally loved, and a marvelously versatile carrier for new foodservice trends. We do not know for certain from whence the hamburger came. We’re just glad it did.

Written by Mary Daggett Photography by Dan Coha Photography Food Styling by Susan Barrientos Hevey

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F O O D

B E V E R A G E

GREENS Looking for something other than lettuce? Try arugula or spring mix, the second and third most popular burger greens, according to Food Genius.

Traditional Chipotle BBQ Pork Belly & Onion Burger Chef Jeff Merry Reinhart速 Boston Division Food Cost: $3.95 Suggested Menu Price: $12.95 Profit: $9.00

INGREDIENTS 10 oz

Angus Ground Chuck

1 ea

Ciabatta bun

3 oz

Braised Pork Belly

1 oz

Onion Petals

2 ea

Tomato Slices

2 leafs

Leaf Lettuce

1 1/2 oz

Chipotle BBQ Sauce

PREPARATION [servings: 1] Take 10 oz of burger and mold into oval patty. Grill to desired doneness. While burger is cooking, take braised pork belly and onion petals and toss in bbq sauce. Place leaf lettuce and sliced tomato on bottom roll. Place burger and top with onions and pork belly.

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Trendy

Up & Coming

Couscous, Quinoa & Black Bean Burger

Grilled Tuna Burger

INGREDIENTS

1/3 C

Couscous, cooked

6 oz

15 oz can

Black Beans, drained

1 oz

Ground Wild Tuna Mango Habanero Aioli

Quinoa, cooked

1/2 tsp

Thai Ginger Sea Salt

1 Tsp

Chopped garlic

2 oz

Wakame Seaweed Salad

2 Tbsp

Nonfat Plain Greek-style Yogurt

1 Tbsp

Lemon Infused Olive Oil

2 Tbsp

Scallions, chopped

1 tsp

Thai Style Lemon Myrtle Mix

1/4 cup

Grilled Artichokes, chopped

2 oz

Panko Bread Crumbs

1 Tbsp

Apple Cider Vinegar

2 leaf

Leaf Lettuce

1 tsp

Fresh Basil, chopped

2 slices

Sliced Tomato

1 tsp

Fresh Parsley, chopped

Telera Roll

1 tsp

Fresh Thyme, chopped

PREPARATION [servings: 1]

2 Tbsp

EVOO

1 oz

Chipotle Aioli

16 leafs

Leaf Lettuce

In a mixing bowl combine tuna and lemon infused olive

8 ea

Brioche Roll

oil. Add Thai Ginger Sea Salt and Lemon Myrtle Mix.

Sliced Tomato

Mix well. Mold into a patty. Add 1 tsp of EVOO into a preheated sautĂŠ pan

PREPARATION [servings: 8] In a food processor, combine chopped garlic, cous cous, black beans, and EVOO. Transfer to a mixing bowl, add artichokes, scallions, vinegar, chopped herbs and quinoa. Take mixture and shape into patties. On a preheated flat top place burgers cook for about 4-5 minutes, then flip and continue to cook for about 3 more minutes. Place on toasted roll, garnish with sliced tomato and leaf

over medium-high heat. Sear burger on both sides (approximately 2 minutes each). Place on grilled roll with sliced tomato and leaf lettuce. Top with Mango Habanero Aioli.

Food Cost: $1.39 Suggested Menu Price: $8.95 Profit: $7.56

lettuce. Top with chipotle aioli.

Serving Cost: $1.64 Suggested Menu Price: $8.95 Profit: $7.31

All pricing/costing for the Food Fight Recipes is approximate. Local pricing & products may vary by division.

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F O O D

B E V E R A G E

BACON OVERLOAD Did you know that more than half (54%) of all restaurant burgers mention bacon?

Trendy Three Little Piggies

INGREDIENTS

melt the cheddar cheese in the last minute of cooking so you get a good melt.

2 oz

Bacon

2 oz

Boneless Carnita Meat

Heat the carnita meat with half the bbq sauce.

2 oz

Ham, sliced thin

Warm the other half of the bbq sauce and set

Chef Paul Young

1 oz

Barbecue Sauce, Sweet & Spicy

Reinhart速 Milwaukee Division

1/2 oz

Sharp Cheddar Cheese

1/4 oz

Romaine Lettuce, shredded

THE BUILD:

1/4 oz

Tomato, sliced thin

Place the shredded lettuce on the bottom bun,

1/8 oz

Beer Battered Pickle, Spicy Pub

then add the tomato. Place the cheeseburger

Style, Frozen

on top. Then add the bacon, the sliced ham

1 ea

4" Brioche Bun

and finish with the bbq'd carnita meat. Drizzle

8 oz

Ground Beef Patty, 75/25 Natural

the remaining bbq sauce on top of the built

2 tsp

Kosher Salt, Coarse

burger. Place the top bun on top, then with a

1 tsp

Black Pepper, Coarse

Food Cost: $4.50 Suggested Menu Price: $14.95 Profit: $10.45

PREPARATION [servings: 1]

to the side. Toast the bun on a flat top or in the oven.

frill pick or skewer place the fried pickles into the bun. ***Place a fried egg on top of the carnita meat to kick it up a notch!!!!

Season the hamburger patty with salt and pepper. Grill to the desired temperature. and 52 RFSDELIVERS.COM ISSUE 3, 2015

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Traditional

Herb Burger on a Pretzel Bun

Wasabi Tuna Burger

INGREDIENTS

8 oz 1/4 oz 2 oz 1/8 oz 1 tsp 1/2 tsp 4 tsp 1 oz 1/2 oz 1/8 oz 1 oz 2 tsp 1 1 oz

Ground Beef Patty Garlic, minced Butter Parsley, chopped Fresh Thyme, chopped Fresh Chives, small diced Kosher Salt, Coarse Panko Bread Crumb, Japanese Coarse Lemon, zest only Tomato Green Leaf Lettuce Yellow Onion Oil Olive Soft Pretzel Bun, salted Dill Pickle, Kosher Spear

PREPARATION [servings: 1] For the Herb Crust: Add together the room temperature butter, chives, garlic, parsley, thyme, panko bread crumbs, 2 tsp. of salt and lemon zest. Mix well and wrap in plastic wrap. let cool until stiff. In a hot sautĂŠ pan add the sliced onion and 1 tsp. of salt. cook on medium low heat until they are caramelized and sweet. Season the burger with the remaining 2 tsp. of kosher salt and cook to the desired degree of doneness. Toast the pretzel bun on a flat top or in an hot oven. Top the burger off with the caramelized onion and then top with the herb crust. Place under a salamander or in a broiler to melt and color the herb crust. Serve on the pretzel bun and finish off with the tomato, lettuce and pickle.

Food Cost: $4.02 Suggested Menu Price: $11.99 Profit: $7.97

All pricing/costing for the Food Fight Recipes is approximate. Local pricing & products may vary by division.

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Up & Coming

6 oz 1/4 tsp 1 Tbsp 1 tsp 1 Tbsp 1 oz 1/8 1 Tbsp 2 tsp 1 tsp 1/4 tsp 1 Tbsp 1 Each 1/4 oz

Tuna, Ahi Red Steak Ginger, Ground Green Onion Scallion, sliced thin Wasabi Powder Mayonnaise Extra Heavy Romaine Lettuce, shredded English Cucumber Seedless, sliced thin Extra Fine Sugar Apple Cider Vinegar Coarse Salt, Kosher Crushed Red Pepper Soy Sauce, Lite Reduced Sodium 4" Kaiser Roll Oil Olive

PREPARATION [servings: 1] In a small bowl whisk together the sugar, salt, vinegar and crushed red pepper. Add in the sliced cucumber and let sit at room temperature for at least 30 min. For the wasabi mayo: Whisk the wasabi powder, mayonnaise and 1 tsp. of water together and refrigerate. For the Tuna Burger: Cut the tuna into a small dice. In a bowl toss the tuna with the ground ginger and scallions. Shape into a patty. In a hot sautĂŠ pan add the oil. Sear the tuna patty and add half the amount of soy sauce. Cook for approximately 1 1/2 minutes. Flip the burger over and continue cooking for another 1 1/2 minutes. While cooking add the other 1/2 of the soy sauce to the burger. Assembly: Add the shredded romaine to the bottom bun and top with the cooked tuna patty. Top off with the spicy cucumber mixture and top with the bun. Serve the wasabi mayo on the side.

Food Cost: $4.21 Suggested Menu Price: $12.99 Profit: $8.78 SUMMER 2015 RFSDELIVERS.COM 53

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F O O D

B E V E R A G E

CHA CHING The average price of a burger in the United States is $7.73, according to Food Genius.

Up & Coming Mississippi Swamp Monster

INGREDIENTS

FLOUR MIX

Kaiser Roll

4 oz. Angus patties

3 oz

Crawfish tails

½ lb

All- purpose flour

1 oz

Blackened fish seasoning

¼ oz

Salt

Chef Demetrio Marquez

4 oz

Oysters

FRY MIX

3 oz

Alligator tail (substitute: catfish)

½ lb

Corn flour

Reinhart® New Orleans Division

Green tomatoes, sliced

3 oz

Blackened fish seasoning

3 pieces

Applewood bacon

¼ oz

Fine black pepper

2 slices

Jalapeno jack cheese

3 oz

Shredded lettuce

PREPARATION [servings: 2]

1 oz

Dill pickles

Prepare the seafood by placing it in flour mix, then the

2 oz

Creole remoulade

egg wash mix. Add the seafood to the fry mix.

Food Cost: $4.00 Suggested Menu Price: $13.99 Profit: $9.99

CREOLE REMOULADE

All seafood and green tomatoes should be fried

4 oz

Mayonnaise

1 oz

Creole mustard (spicy grain)

½ oz

Ketchup

Mix ingredients for Creole Remoulade together, and

¼ oz

Prepared horseradish

then set aside. Then grill the burger patties to desired

½ oz

Capers, chopped fine

temperature. Top with cheese, melt and set aside.

1 sprig

Fresh tarragon leaf, chopped

Spread the Creole remoulade on bottom half of the

½ oz

Dill pickles, drained

rolls. Add the patties. Add bacon. Top with fried green

¼ tsp

Tabasco sauce

tomatoes and then seafood. Finish with lettuce and

¼ tsp

Lemon juice

pickles, and add top of roll.

separately until golden brown at 350 degrees. Set aside.

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Trendy

Black Creek Venison Burger

The Mexi-�Cali Burger

INGREDIENTS

Brioche bun

6 oz

Ground venison

4 oz

Lean ground beef

2 oz

Smoked mesquite seasoning

4 oz

Lean ground pork

4 oz

Ground slab peppered bacon

2 oz

Goat cheese, sliced

2 oz

Boursin cheese

Whole medium yellow onion, sliced

jalapeño, charred, sliced

3 oz

Green Anaheim pepper strips

Egg

Ripe avocado, sliced

3 oz

Home-fry cube potatoes

Roma tomato, sliced

2 oz

Canola oil

2 leaves

Bibb lettuce

2 pieces

Bibb lettuce

1 Tbsp

Chili powder

2 slices

Ripe red tomatoes

½ Tbsp

Ground cumin

2 slices

Red onions

3 oz

Red wine vinegar

1 oz

Dill pickle chips

¼ oz

Chipotle peppers (your heat preference)

2 Tbsp

Butter

PREPARATION [servings: 1] Mix ground venison and ground bacon with 1 oz. smoked mesquite seasoning. Form patty then set aside. In a mediumhigh skillet with oil, brown cube potatoes with the remaining smoked mesquite seasoning until it is done. Set aside. After you remove potatoes, char and blister jalapeño for a few minutes on mediumhigh heat. Set it aside once it’s done. Fry egg. Grill venison patty until your desired temp, then top with boursin cheese, sliced jalapeño pepper, home- fried potatoes and fried egg. Place on bun and garnish with lettuce, onions and pickles.

Food Cost: $10.91 Suggested Menu Price: $19.99 Profit: $9.08

All pricing/costing for the Food Fight Recipes is approximate. Local pricing & products may vary by division.

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Traditional

Salt and pepper to taste

PREPARATION [servings: 1] In a mixing bowl, mix ground beef and ground pork together with chili powder, cumin and red wine vinegar. Pat and set aside. In a skillet, medium heat, add butter and onions, chipotle peppers and sauté for 6-7 minutes or until golden brown. Set aside. Grill and season burger patty to your temperature preference. Then top patty with goat cheese, caramelized onions and Anaheim peppers. Finish with Bibb lettuce, tomatoes and Avocado slices.

Food Cost: $3.89 Suggested Menu Price: $12.99 Profit: $12.24

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F O O D

B E V E R A G E

AVOCADO IS #1 The most popular fruit associated with burgers is avocado, according to Food Genius, and Cali is 3x more likely to menu burgers with avocado, compared to the rest of the U.S.

Traditional Colorado Buffalo Chipotle Sliders

INGREDIENTS

PREPARATION [servings: 2 sliders]

.25 oz

Chipotle Powder

4 oz

Ground Buffalo

Chef Lee Sepaniac

2 oz

Caramelized Sherry Onions

1 oz

Fig Jam

Culinary Speciatlist, Gourmet Food Group

1 oz

Smoked Gouda

.125

Sorrel Petite Greens

Mini Pretzel Roll

Food Cost: $8.07 Suggested Menu Price: $15.99 Profit: $7.92

Mix the Buffalo with the Chipotle Powder and season the patty with S/P. For the onions, slowly caramelize sliced yellow onions in butter until a deep gold color is achieved, deglaze pan with sherry wine and sherry vinegar, then cool and reserve for service. Buffalo can be cooked to the desired temperature and can be grilled. Finish the burger with the smoked gouda and serve on the toasted pretzel roll with Fig Jam and Petite Sorrel.

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All pricing/costing for the Food Fight Recipes is approximate. Local pricing & products may vary by division.

6/22/15 12:54 PM

Trendy

Up & Coming Everglades Wild Boar Jerk Burger

Hawaiian Ahi Tuna Burger

INGREDIENTS

.25 oz

Jerk Spice for mix

1 tsp

Togarashi Spice

4 oz

Ground Boar

4 oz

Ground Fresh Tuna

1 oz

Mango Peppadew Salsa

0.25 oz

Tamari Soy Sauce

Lettuce

1 oz

Sliced Scallion

Tomato

1 oz

Yuzu Mayonnaise

Onion

1/2 oz

Yuzu Maramelade

1 oz

Cheese, Red Dragon

.125

Shiso Mix Petite Green

Telera Bread/ Roll

Grilled Soba noodle bun

PREPARATION [servings: 1]

Mix Ground Boar with Jerk Spice and grill or sear in a cast iron skillet, cook to internal temperature of 155 degrees.

Grind tuna, medium dice. Mix with soy sauce, sliced scallion and Togarashi. Sear the burger in iron skillet or hot sautĂŠ pan and cook to desired temperature.

Finish the burger with the Red Dragon Cheese and serve on the toasted Cuban bread with Mango Peppadew Salsa. Garnish with lettuce, tomato & onion.

Food Cost: $7.81 Suggested Menu Price: $15.99 Profit: $8.18

For the grilled soba noodle bun, cook noodles in boiling water and shock cold with ice water. To order, place two, 3 oz. round nests of the blanched noodles on the flat top until crisp and brown on one side and use as the "bun". Serve tuna burger on seared soba noodle bun with yuzu mayo on one side and yuzu marmelade on the other, then top with the Petite Shiso.

Food Cost: $9.93 Suggested Menu Price: $15.99 Profit: $6.06

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F O O D

B E V E R A G E

TAKE IT A STEP FURTHER This recipe can also be made gluten-free by using gluten-free soy sauce and replacing the sourdough bread with gluten-free bread/bun or wrapping it in the romaine for a “breadfree” version.

K12 & Healthcare California Veggie Burger w/Avocado Chili Butter Meredith Hink, MS, RD, CD Reinhart® Corporate Nutrition Services Manager

Yield: 8 burgers Portion Cost: $1.08 Suggested Menu Price: $4.50

INGREDIENTS 1/2 C 2 packets 1½C 1C 1C 1 ½ tsp ¼ tsp ¾C 2 1 ½ Tbsp 2 Tbsp ¼C 2 Tbsp 8 1 16 slices

Long-grain rice, cooked Green tea Black beans, canned Fresh mushrooms, sliced Cabbage & carrot coleslaw mix Chopped garlic Crushed red pepper flakes Cornmeal Avocado, skin and pit removed Chili powder, mild Cilantro, chopped fresh Roasted, unsalted sunflower seeds Lime juice Romaine lettuce leaves Tomato, cut into 8 slices Sourdough bread, toasted

PREPARATION Prepare rice according to package directions. CCP: Cook to minimum internal temperature of ≥135°F held for 15 seconds and maintain at this temperature until further use.

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Pulse cooked rice, black beans, the contents of the green tea packets, mushrooms, coleslaw mix, chopped garlic, soy sauce and crushed red pepper flakes until well blended. Place in a mixing bowl. Stir in cornmeal until well blended. On a preheated flat top place #10 scoop of burger mix and flatten with a spatula. Cook about 4-5 minutes, then flip and continue to cook another 4-5 minutes. CCP: Cook to minimum internal temperature of ≥ 165°F held for 15 seconds. Maintain at an internal temperature of ≥135°F prior to service. For avocado chili butter: Place avocado, chili powder, sunflower seeds, and lime juice in a clean food processor and mix until smooth. CCP: Hold at an internal temperature of ≤41°F prior to service. To serve, place one romaine leaf on top of a toasted piece of sourdough bread. Top with burger and tomato slice. Place 2 Tbsp of avocado butter in a small dish on the side. Garnish with cilantro leaf and sunflower seeds.

All pricing/costing for the Food Fight Recipes is approximate. Local pricing & products may vary by division.

6/22/15 12:54 PM

Greek Moussaka Burger Cassie Kerr, MS, RD, CD

Pizza Burger Aaron E. Fonder, B.S., N.D.T.R. Reinhart® Corporate Nutrition Services Specialist

Reinhart® Corporate Dietitian

INGREDIENTS

100

whole grain buns

beef patties

2 Tbsp

ground cinnamon

2 large

eggplants

tomato slices, pre-sliced ¼ inch thick

6 cups

Béchamel sauce (white sauce)

BÉCHAMEL SAUCE 2/3 C

butter

½C

flour

2 qt + ½ C

milk

1 Tbsp

salt

1 tsp

nutmeg

PREPARATION [servings: 50] BÉCHAMEL SAUCE: Heat butter in saucepan over medium-low heat until melted. Add flour and whisk until smooth. Over medium heat, cook until mixture turns a light, golden sandy color, about 6-7 minutes. Meanwhile, heat milk in separate pan until just about to boil. Add hot milk to butter mixture 1 C at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly. Remove from heat. Season with salt and nutmeg. Set aside until ready to use.

BURGER: Slice eggplant into 50 ¼-inch thick slices. Leave skins on. Grill eggplant slices, preferably creating grill marks. Set aside. Sprinkle beef patties evenly with cinnamon. Grill patties or bake in a single layer on a baking sheet. Cook to an internal temperature ≥155°F held for 15 seconds. Assemble burger by placing a patty, eggplant slice, and tomato slice on bottom half of bun. Drizzle 1/8 cup béchamel sauce on top.

Hamburger Bun

100

Ground beef Patties

6¼C

Pizza sauce

100

Mozzarella Cheese Slice

400 slices

Turkey pepperoni

100 ea

Optional upgrade: Pretzel Roll

PREPARATION [servings: 100] Cook ground beef patties. CCP: Cook to internal temperature of at least 155° F for 15 sec. Heat pizza sauce. CCP: Heat and hold to an internal temperature of at least 135° F or higher. Separate each hamburger bun. Place ground beef patty, 1 tablespoon sauce, slice of cheese, and four slices of pepperoni on the bun. Serve: 1 each with desired condiments on side. CCP: Hold for hot service at 135° F or higher. Pairing suggestion: Serve with a side of veggies and fruit *Child Nutrition Meal Contribution: 3.5 M/Ma, 2 G/B, 1 Tb red/orange vegetable

Portion Cost: $1.22 Suggested Menu Price: $3.81 - $4.69

Cover with top half of bun.

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Spotlight On Regional Burgers What’s Customary For Residents Across The Country by Audarshia Townsend

he annual Slugburger Festival happens every July in downtown Corinth, Miss., where there’s a slugburger-eating competition, Miss Slugburger Festival Pageant and slug market. It’s a tradition that’s in its 28th year this summer, and attracts thousands of revelers over a threeday period. There’s also live music and fun children’s activities, but the main attraction is the slugburger, which was invented in Corinth. The slugburger is unique in that it’s a deep-fried beef and soy patty that sold for a nickel when it was invented in the early 1900s (A nickel was then called a slug). The rule is that it must be eaten while still piping hot or it will morph into something that looks like a slug. Regardless, it’s a regional favorite that won’t be going away anytime soon. Authentic slugburgers can be found at Borroum’s Drug Store, Slugburger Café and White Trolley Café. While the slugburger’s a tradition in northeastern Mississippi, fans of the butter burger know that its origins lie in Wisconsin. Thanks to the Prairie du Sac,

Wis.-based Culver’s, with more than 500 locations across the country, millions of burger enthusiasts have familiarized themselves with the signature ButterBurger that’s been around since 1984. Midwest beef patties are cooked to order, and then served on a lightly buttered, toasted bun. The family-owned-and-operated Solly's Grille lays claim, however, to the original butter burger. The restaurant first started offering them in 1936 when it was called Solly’s Coffee Shop in Milwaukee, Wis. They’re made with 100 percent sirloin beef that arrives daily from a butcher’s shop and the toasted bun’s butter comes from local farms. Minneapolis’ Matt’s Bar & Grill is somewhat of a landmark because of its creation of the “Jucy Lucy,” which is simply a burger with two handmade patties grilled with molten hot cheese in the center.

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The establishment opened in 1954 as a neighborhood burger joint, but the Jucy Lucy was invented several years later when a customer made a special request. It’s the most expensive burger on the menu at $6.75 and has been featured in the New York Times and Travel Channel's “Man Vs. Food” and “Food Wars.” The fried onion burger is said to have been created as a necessity as the Great Depression became a reality in the late 1920s. Restaurants throughout Oklahoma began “stretching” the beef by adding thinly shredded onions in the hamburger meat. It helped them stay profitable during the lean years and it became so popular that there’s now an annual spring festival paying homage to it. El Reno’s, Sid’s Diner and Tucker’s Onion Burgers are some of the most well-known places to go for a taste. When you think of California burger chains, In-n-Out — which has been around since 1945 — immediately comes to mind for its “secret menu.” It features such cult

favorites as the “4x4” (four beef patties, hand-leafed lettuce, tomato, spread, four slices of American cheese and stacked high on a freshly baked bun) and “Animalstyle” (burger of your choice with hand-leafed lettuce, tomato, a mustard cooked beef patty; add pickle, extra spread with grilled onions). But the burger that’s redefining the quintessential California burger is found at the rapidly growing Umami Burger chain. Most elements are made in-house (condiments, cheeses, grinded premium steaks), and while each location spotlights a locally focused offering, the signature burger is the one getting all the accolades. It boasts some of the most savory flavor profiles and is topped with roasted tomato, parmesan frico, shiitake mushroom, caramelized onions and house-made ketchup. 

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Digging Into Burgers

Top 5 Burger Sauces:

54%

 MAYONNAISE  BBQ SAUCE

of burgers mention

 MUSTARD  KETCHUP

Among veggie burgers, the use of black beans is:

 AIOLI

3X more popular than soybeans 6X more popular than chickpeas

Most Likely to Menu

Seafood Burgers SOYBEANS

BLACK BEANS

CHICKPEAS

BRIOCHE & KAISER ROLLS 4x more likely to be on burgers than pretzel, ciabatta or Texas toast.

223,875

40,489

menu items are burgers

menus have at least one burger listed

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of burgers are offered au cheval, aka “with egg”

All content provided by Food Genius, Inc.

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Top Toppings on Burger Items: Burgers Average Price

$7.73

32% Mushrooms 56% OnionS

25% Peppers

47% Lettuce

51% Tomato

66% CHeese

Top Peppers Jalapeno Chipotle Red Peppers

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Would You Like a Side of Fries With That? Everybody loves French fries, but sometimes you need to mix things up. by Ari Bendersky

Not long ago, they were, somewhat cheekily, referred to as Freedom fries, but as true devotees, we know them by their tried-and-true name: French fries. And they're one of the best side dishes around, whether for a burger, sandwich or even a snack with some dipping sauces.

HAND CUT First things first: cooking hand-cut fries isn't too difficult. But it does take a lot of time. If you have those minutes to spare, then youâ&#x20AC;&#x2122;ll be pleasantly surprised. After all, there's nothing better than a slightly thicker French fry with a little bit of skin that gets nice and crispy in the deep fryer.

SHOESTRING: This is a great option for the little ones. Kids love shoestrings â&#x20AC;&#x201D; the thinly sliced, julienned potatoes that crisp up so nicely. Fitting perfectly in their little hands, the shoestrings just need a little ketchup and the kiddos are happy. Want to spruce them up for adults? Add a side of truffle mayo.

WAFFLE: When you're craving a favorite breakfast food, but want a savory lunch, waffle fries fit the bill. They can be cut thinner or on the thick side using a waffle blade of a mandolin. They're usually crispy on the outside and slightly soft and pillowy on the inside. They make a great pairing with some melted cheese or a spicy sriracha mayo.

CHEESE: Speaking of cheese, who doesn't love cheese fries? The best part is you can use any sort of fry and drizzle melted cheese over top. Sure you might get the cheese all over your hands, but the bonus is you get to lick it off after. Cheddar has long been a popular go-to, but why not mix it up with some melted blue cheese (with a little crumble on top), Gruyere or Manchego?

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Sometimes, however, you want to mix things up and add options that still attract diners who love their French fries, but who also may want to try something different. Here's a guide to ways to play with fries and keep things tasty.

AVOCADO FRIES: With avocado's rise in popularity (hello, avocado toast anyone?), it only makes sense to offer diners a healthy, baked version — and it couldn't be easier. Cut each half avocado into quarters (or more if you want them thinner), dip each piece in an egg wash then roll them in a mixture of bread crumbs, grated Parmesan cheese, salt, black pepper and cayenne pepper or chili powder. Dipping sauce options include cilantro-lime, sriracha mayo (made with Greek yogurt) or your favorite sauce. Just try to keep it on the healthier side. Sweet potato: Think of sweet potato fries as the healthier cousin to French fries — but only if you bake them instead of deep frying them in oil. They offer a sweeter taste and some nutritional benefits that regular potatoes don't. If you bake them, they usually come out crispier. Fried can tend to be a little mushy, but some people like a soggy fry.

Tater Tots: Tots, as many like to call them, look like small fried potato nuggets and they're delicious. Often times, since French fries are ubiquitous, it's always a pleasant surprise to see tots offered as an option. They're smaller, crispy and you can pop a couple in your mouth at a time. Use different seasonings in your batter, like taco flavors, garlic salt or Old Bay, or toppings like melted cheese or chili to add a little variety.

Togarashi fries with curry mayo: These tasty treats can be found on the menu at Chicago's Belly Shack, an Asian-Nuevo Latino fast-casual fusion joint. Thanks to a seasoning mix that includes things like red chili pepper, ground ginger and nori, the fries have a nice kick. The curry mayo heightens the flavor even more. 

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Burger Beverage Pairings

by Audarshia Townsend

From Beer to Milkshakes & So Much More

urgers and shakes. Burgers and a nice, frothy beer. Burgers and an ice-cold soda. If you ask most people, as long as they have a juicy burger in front of them, the beverage is absolutely secondary. But these days, as more establishments get into the burger biz, what you drink is just as important. SHAKE SHACK is one great example of taking its beverage program to the highest level. The menu at this up-andcoming burger giant is so extensive, in fact, that it can be daunting to make a decision. There’s house-made lemonade. Small-batch root beer on draft. A curated list of craft beers, including Brooklyn Brewery’s ShackMeiser Ale (brewed exclusively for Shake Shack). And of course there are the shakes. Shake Shack’s shakes are not your ordinary, run-of-the-mill frozen liquid treats, but they do represent wholesome Americana. “You cannot get more classic than that,” insists Matt Meyer, the Chicago area director at Shake Shack,

which has been an East Coast institution since 2004. “Our shakes have an oldfashioned feel to them, but we also wanted some based on frozen custard.” The frozen custard, or concretes, are blended at very high speeds with the diner’s choice of unconventional “mixins” like chocolate truffle cookie dough, strawberry puree, black salt caramel chocolate and salted caramel doughnut. While Meyer says the concretes are big sellers, he is most proud that the company has gone out of its way to incorporate local merchants’ products in them. “All of our Shacks have local associations,” he explains. “We have three different concretes for the shakes that use local products, and we want our diners to know that we want to be part of the community. We’re very proud of that.” In addition, Shake Shack typically offers at least four craft beers that are local to the region, from Massachusetts to Nevada.

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At RUEBEN'S BURGER BISTRO in Boulder, Co., the co-concept of craft beers is so serious that there are 42 taps behind the bar. That’s right. Forty-two taps that are filled with unique Belgian draughts, local microbrews and global offerings. For those who have trouble making a decision, a beer flight is on the menu, and customers may choose up to five. And for those diners really at odds, there’s a list of “staff favorites,” which aptly describes the flavor profiles of each beer. Some may think that themed burger bars are a little over the top, but there’s nothing wrong with a little kitsch if the food, beverages and service are on point. Chicago’s famed heavy metal burger bar KUMA’S features craft beers paired with heaving burgers with names like Black Sabbath, Iron Maiden and Pantera paying homage to legendary bands. And BROOKLYN’S ACTION BURGER is a gamer’s delight with bites named “Dark Energy Night” and “Skeleborg Soldier” complementing boozy shakes like the “Gravity Shockwave.” And certainly the staff at ZOMBIE BURGER + DRINK LAB has heard every possible “Walking Dead” joke. But at least they’re

cashing in on the AMC series’ global success with themed burgers like “The Walking Ched” (cheese bun, bacon, Cheddar, caramelized raw onion, macaroni and cheese, mayonnaise), “Mushroom Apocalypse” (“un-burger” sandwich of breaded mushroom, cheese croquette, lettuce, tomato, onion, mayonnaise) and “T-Virus” (Swiss, grilled Portobello mushroom, lettuce, tomato, onion, mayonnaise). They appear to be having so much fun at the Des Moines, Iowa-based eatery that the theme has effortlessly “spread” to the beverage menu. The massive “Zom Bier” list contains a comprehensive list of Belgians, ales, lagers, sours, stouts, IPAs and more. There are a number of old school cocktails as well, and of course the classic tiki-inspired Zombie makes an appearance. The biggest beverage thrills, however, are the “brain freeze” shakes that may be ordered with no alcohol or “spiked.” Several toe the line with the zombie theme, from the cereal-inspired “Zombie Unicorn” made with Fruity Pebbles, vodka and vanilla ice cream to the “cake shake”-focused “Zombie Bride Wedding” of cake vodka, yellow cake mix and vanilla ice cream. 

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What’s the Well-Dressed Burger Wearing this Season? Toppings & Condiments Set New Trends by Mary Daggett

“The works” on a burger used to mean ketchup, mustard, onion and pickle. Next came shredded iceberg lettuce and tomato slices. Recently, we’ve seen a toppings and condiments free-for-all, as innovative chefs and operators established trends and broke traditional rules to set their burgers apart from the competition. Ambitious chefs are making their own ketchup and mustard in-house, preserving their own pickles and oven-roasting red peppers. What would have seemed weird back in the day is now quite fashionable. You might find a sunny-side-up egg staring back at you from atop your patty, or buttery avocado slices, or even French fries peeking out of the bun. Ever ask yourself “Why isn’t there any ham in a hamburger?” Considering what we are finding atop burgers these days, there probably is a slice of ham served on a burger somewhere. Here’s a glimpse at what well-dressed burgers are wearing this season in different regions of our culinary world.

UMAMI BURGER

CHARM CITY BURGER COMPANY

This cool operator started in Los Angeles, and has spread like wildfire with locations across the nation. Here are just a few of the topping options: truffled aioli; miso mustard; fried egg; lardons; daikon radish sprouts; arugula.

Really hungry folks in Deerfield Beach, Florida, get their fill here with the Big Sloppy, a double burger with double cheese and double bacon, topped off with hash browns and a fried egg. Likely, not too many desserts are sold to folks who order one of these babies.

BLACK IRON BURGER, NYC Long lines form at this popular Manhattan mainstay. Toppings offered: Wasabi horseradish Cheddar, Maytag Blue, Swiss, Gorgonzola, alpine-smoked bacon, organic fried egg, jalapenos, caramelized grilled onions and scallions. Housemade sauces are Tahini yogurt, Wasabi mayo, Caesar mayo, BBQ, buffalo hot sauce, ranch and Blue cheese. TWISTED ROOT BURGER COMPANY

Dallas is home to this fast-growing burger chain. You’ll find creatively designed and named burgers with trendy toppings and condiments as follows: The Kevin Bacon (3 bacon slices and Danish Blue cheese); Lots-A-Shroom (baby ‘bello mushrooms, garlic and Swiss); Frito Bandito (Texas chili, guacamole, Cheddar and Fritos®); the Spicy Goat (chipotle sauce, Glenview Farms goat cheese and bacon); the Sexy Hawaiian (Jalapeno Jack cheese, teriyaki sauce, pineapple salsa and prosciutto).

HELL’S KITCHEN The “Juicy Lucy” — a burger stuffed with cheese that oozes out when you bite into it — was invented in Minneapolis decades ago. At Hell’s Kitchen downtown, their Juicy Lucifer has a hot molten center, and is served with lettuce, tomato, red onion and house-made red pepper jelly. Additional toppings are thick-sliced bacon, Portobello mushrooms, sautéed onions, guacamole, sliced avocados, and Cheddar, Swiss, Blue, Fontina, Habanero Pepperjack, Provolone and American cheeses. 

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Bird is the Word:

A Menu Mainstay Goes from Casual to Cutting Edge  by Mindy Kolof We’re playing chicken, all over the menu, as this plucky poultry muscles bravely into the breach left by record-high beef prices. Learn why this long time mainstay is clucking with satisfaction at its top protein status.

ou may not ever see a dramatic increase in chicken’s menu presence, but that’s because with a 97 percent penetration, there’s not much higher this bird can fly. As Datessential’s Mark DiDomenico says: “Chicken is so ubiquitous at this point that the only places not selling it are burger-only restaurants!” Although even at hamburger chains, chicken sandwiches frequently outsell beef. The chicken’s profile continues to rise as beef costs soar, featured ever more frequently in limited time specials, in fast food and fine dining, across every day part, in every region, and wrapping its feathers around chickencentric concept restaurants. And it’s going places it’s never been … if you’re still thinking of a chicken sandwich as the healthier but lackluster cousin to a beefy burger, we hope you’ll think twice after reading how today’s sharpest operators are elevating the bird with a focus on free range and organic and innovating with unique ethnic twists.

“It’s the right category to be in, the only one of the top five animal meats that’s increasing in eating frequency,” says Harry Balzer, chief industry analyst at NPD Group. Over the years, he says, each variation on chicken has had its moment in the sun, from nuggets, strips and wings to rotisserie, fried, and snack wrap. Today, he says, we’re less likely than before to feature it as a center-of-the-plate item, but the movement of chicken is into the sandwich, or as an integral part of a pizza or pasta dish. Tyson Foods’ Justin Davis agrees: “The next big iteration is the ingredient chicken. Instead of offering a four-ounce chicken breast, operators can use half that amount to augment a pasta dish, load up a nacho and add to soups and salads.” He cites the beauty of cross utilization, in different formats from sandwich filets to handheld tenderloins to pulled and shredded. “There are so many ways to change up the product and have it be perceived as something new each time,” says Davis. “It’s a great flavor carrier, which makes it perfect for flavors like sriracha and aioli.” That uniquely positions chicken as an approachable entry point for ethnic dishes, says Tyson’s David Jetter, providing diners with a recognizable ingredient amidst an unfamiliar taste profile … Asian chicken salad with ginger and rice wine vinegar, butter roasted chicken piccata, flame grilled chicken quesadilla, wings with Moroccan spice or Habanero citrus glaze are just a few on the growing list of menu possibilities. Chicken has also effortlessly taken on the banner of healthy and natural, becoming a real power player in this space by going well beyond boneless skinless chicken breasts. “Health is now defined as more than low fat, calorie and sodium content, moving into antibiotic-free, organic and free range,” says Mary Chapman, senior director of product innovation at Technomic. “All types of operators are starting to highlight these aspects, but independents have a real advantage because of their purchasing flexibility.” She urges independent operators to consider forging relationships with local farmers, and including information about the chicken’s provenance on the menu for interested diners. And while it’s not an authentic vegan offering, chicken still crosses boundaries more easily than other meats. “There are vegetarians/flexitarians who draw the line at meats but will eat poultry,” says Wade Shelton, who recently opened his chickencentric Pollo Norte restaurant (see right). “There’s definitely a wider audience for it.” Foodies take note: “Chicken,” muses Shelton, “is a highly addictive food if done right.” 

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Trends Come, Trends Go, But Chicken Still Rules the Roost LEADING FLAVORS FOR CHICKEN ENTREES: spicy, Asian, onion, garlic,

BEST USE OF CHICKEN ON THE MENU: Tilted Kilt’s new bourbon bbq

tomato, Mediterranean, bbq, Caesar, honey.

and raspberry chipotle wing sauces; Brick House Tavern + Tap’s Southern-fried buttermilk chicken sandwich in Austin; Washington DC-based Nando’s African chicken (piri piri); Houston’s Peli Peli, roasted chicken basted with guava and seasoned with curry; buttery maple wings and bayou po' boy at Buffalo Wild Wings; chicken and waffles at Mimi’s Café (multiple locations); P.F. Chang’s ginger chicken; Applebee’s cedar grilled lemon chicken; Burger King’s Chicken Fries.

FASTEST GROWING FLAVORS:

lime, bourbon, Hispanic, Thai, basil, ranch, mint, sweet flavors like maple, sriracha, red wine vinaigrette, aioli, caramel.

GROWING ON THE MENU: chicken piccata, garlic chicken, Asian chicken, sweet and sour, balsamic glaze.

STILL STRONG: plenty of wings at the bar and on the appetizer menu. TRENDING: Southern-style chicken breast in a biscuit; chicken with waffles; retro resurgence; using the entire bird; thigh meat.

FREE THE BIRD, BUT CUSTOMERS ARE WILLING TO PAY FOR IT:

Recent research shows one-third of consumers would dig deeper into their wallets for chicken that’s natural, free-range, and contains no antibiotics.

Chick-en Magnets An American classic deserves its own single item concept, and many an aspiring chefentrepreneur has tried to stage their own chicken coup. It tracks back to Colonel Sanders drumming up customers for his finger lickin’ good recipe in the 1950s to today’s explosion of lovingly curated takes — as we’re writing this, in fact, famed chef Marcus Samuelsson is opening his newest restaurant, the Streetbird Rotisserie in Harlem. We checked in with two innovators for a peek under the wing, retro and Mexican style. CHICKEN SCRATCH, opened in Dallas in 2012, fries, roasts and stews up mounds of all-natural chicken each day, in dozens of recipes completely made from scratch, natch. Located next door to the live music and wide open bar of The Foundry, Chicken Scratch nevertheless casts a family-friendly vibe with approachable flavors and fun service. Chef Tim Byres, also known for the wildly successful SMOKE, loves everything about chicken, especially the iconic Southern-fried kind that evokes all sorts of deeply cherished childhood taste memories. After driving 2500 miles in five days, sampling chicken at landmark restaurants throughout the southwest, he came back ready to “have fun with it and put together a menu with a little bit of something for everybody.” That translated to “over the top” fried chicken biscuit sandwiches, meant to be eaten with a fork and knife, such as the Smothered, piled high with French fries, gravy and cheese, crunchy chicken fingers, seasoned birds sizzling on a pecan wood rotisserie … and a new lineup of health-centered salads (something for everybody, indeed). Byres isn’t stopping there, always changing it up to attract return visitors. He’s added roasted chicken to the salads, perfected his already flawless chicken & coconut waffles, and is homing in on a primo selection of chicken and biscuit sandwiches, Scratch’s hottest sellers. “Some people,” Byres admits, “come just for the biscuits.” No shame in that, as long as they make sure to at least try Byres’ phenomenal fried chicken tucked inside. www.cs-tf.com POLLO NORTE combines the rotisseries of Mexico with the sustainable sensibilities of progressive Portland, Oregon… and

Portland can’t keep their hands off succulent brined bird. “My partners and I traveled a lot on business, and every time we ate the awesome rotisserie chicken in Mexico City, it dawned on us that Portland had nothing like this,” recalls co-owner Wade Shelton. Even allowing for the fact that Portland is a meat-oriented city, Shelton felt the combination of a classic ethnic recipe made with free-range, locally sourced chickens at a very affordable price element was a winning formula. And he was right. From the minute Pollo Norte opened late in 2014, food has sold out each day, and revenues are now running way ahead of forecast, marvels Shelton. “Our place is super tiny, and this will ultimately force us to outgrow our single store,” he says. But not his single concept, which brings Mexico’s classic brining technique to the forefront. Chickens spend a minimum of 12 hours in a lime juice, bay leaf, peppercorn, annatto and piloncillo sugar blend, which enables two to three hours of cooking in a gas-powered rotisserie oven (imported from Mexico for authenticity). The result is falloff-the-bone tender meat and sublimely crispy skin. The visual of chicken spinning on a rotisserie is almost as crucial as the taste itself. “It evokes almost a visceral response, from our caveman days,” explains Shelton. Chicken will always be at the core of his concept, and he’s made arrangements with local farmers to ensure the birds used at Pollo Norte have roamed free in their lifetime. “It tastes better, it sells better and it’s a great thing you’re doing for wildlife.” www.pollonorte.com 

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GAME

HOW TO MAKE SURE THE BUCK–

& Bison, Ostrich & Quail– CHANGERS STOPS WITH YOU You’ve built a better burger, flirted with fresh fish and perfected your primo pasta. What’s next in the continuing quest to pique today’s insatiably adventurous palates? Welcome to the gamification of the menu, a surprisingly affordable and accessible hunter-gatherer’s delight. by Mindy Kolof Bison, buffalo, boar, ostrich and duck are no longer outside of

and healthiest red meat available on the planet,” they state proudly on their website at EvergladesWildGame.com. Specifically, the blueneck ostrich, emphasizes Wiernasz, because the more commonly seen blackneck was raised for its plumage and hide, with meat not much more than an unimpressive byproduct. While admittedly an expensive item, the end result of these specially raised animals may well be worth the higher price if marketed with vigor. “If you’re going to make this buy, it’s a huge opportunity to distinguish yourself from the restaurant down the block,”

the box, and even exotica like yak and kangaroo can make an

says Wiernasz. “You can charge slightly more and still be

occasional cameo without blowing up the budget.

within the customer’s price point for a signature dish that

“Diners are looking for alternative sources of protein that are healthy and different. There’s a real groundswell of chefs driven by quality, wanting to meet that demand by using items

they will find amazing.”

GET IN THE GAME

that are not mass-produced,” says Justin Wiernasz, President,

At Rastelli Foods Group, lamb sales are consistent but flat,

Gourmet Foodservice Group. His company has stepped up to

and veal has suffered from bad PR surrounding the treatment

offer hundreds of specialty products to operators looking to

of baby calves. But game is a fast-growing category, tapping

differentiate themselves, with meats like ostrich and wild boar,

into the buzz surrounding descriptors like high protein, low

providing a particular point of divergence.

fat, free range and grass fed. More than 60 products span the specialty range, including New Zealand Cervena venison,

“The two trends that we’re all witnessing in foodservice —

buffalo, 100% Berkshire (Kurobuta) pork, duck, rabbit, game

healthy and natural, and raised with sustainable practices

sausage and kangaroo. The key, according to John Roehm,

— are integral to game meats,” explains Wiernasz. Ostrich,

regional sales manager at Rastelli, is educating wait staff

for example, fits neatly into the healthier eating movement

about the many attributes of these unfamiliar meats. To that

with its cholesterol-free properties and rich beefy taste. In

end, the company offers clients hands-on training, including

fact, ostrich is so revered by two physicians that they worked

“Game Nights” where Rastelli sales consultants go onsite to

with Wiernasz to found a 100-acre blueneck breeding farm

sample and provide selling suggestions to the service team

in the Florida Everglades. “We found ostrich to be the best

for specialty items on the menu that night.

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He’s Got Game

Texas operator raises the bar with game-centric menu Antelope sliders, quail lettuce wraps, ground goat nachos ….what better way to get the locals talking about a restaurant in the heart of Texas’ Hill Country than by featuring the area’s native meats on the menu? Grape Juice owner Pat Wilt capitalized on the wild-game-dominant culture to distinguish his location in Kerrville in 2009, and transformed it into a top hot spot. “We saw an opportunity that allowed us to be true to ourselves,” says Wilt. “A lot of hunting happens here and featuring wild-game from local ranches was a natural fit.” He started with antelope, drawn to the versatility of the ground meat and maximizing the use of the product. “Our approach was to take things people knew and put our twist on them.” Hence, antelope sliders made their debut, a signature dish whose profile has only become higher over the years. What soon followed include hash tag quail (a potato-egg-quail combo), cabrito (goat) chili and lettuce wraps made with sautéed quail, sriracha and an Asian dipping sauce.

As a first step, venison can be an ideal entry, advises Mike Kelly, national sales director at Rastelli. Instead of rack chops, which can be heavy and expensive, he recommends that operators consider off-cuts like Denver leg. Kelly says: “With minimal knife work, you can make 6-ounce portions very cost-effectively, especially when compared to primals.” He also recommends featuring specialty meats in small plates and appetizers versus an entrée. Venison has also been a consistently good seller at Chris Hughes’ Broken Arrow Ranch in Texas, which bills itself as an artisanal purveyor of high quality, free-range meats from truly wild animals. “Operators just need to be aware that this is a very lean meat, from an active animal that doesn’t build up a lot of connective tissue and doesn’t have fat to back it up; there’s no marbling,” he says. He too offers waiter’s guides to help sell the memorable experience of dining on game. Included in each are the animal’s

Customer reaction varied at first, with male customers a bit more willing to sample the new meats. “At the end of the day, though, good food is good food.” So certain was he of game’s appeal that he’s made a long-standing offer to buy the meal for customers reluctant to try the unknown. “Nobody’s ever taken me up on it!” he reports. And that’s good news for his bottom line, because a full 80 percent of his protein options are now goat, quail and wild boar. All local and organic products are boldly asterisked on the menu, and sold enthusiastically at the table by staff members, who are equally excited about the uniqueness of the items. “I’m a big hunter too and was able to convey my passion for it to my staff. From there, it was a love of the food that really sold it,” Wilt says. His advice to operators who may also need a bit of encouragement to break out of the traditional protein box: “Game meats are just like any other protein you use. Find a cut you’re comfortable with, whether it’s a rack, shoulder or ground meat, and try subbing it in for beef. There’s no special prep needed.”

pedigree, notes on the absence of hormones and antibiotics, nutritional benefits (most contain less cholesterol than chicken, a third of the calories of beef) and any outstanding characteristics. Blackbuck antelope, for instance, is fine-grained with a delicate, mild flavor that pairs well with fruit sauces.

BUYING INTO BISON Although it’s an animal that’s been part of the environment for thousands of years, bison herds thinned out to fewer than 700 left alive in the late 1800s. Today, bison numbers have swelled to almost half a million in North America, responsible

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for $280 million in business to restaurant and retail industries. “That may seem small,” admits Dave Carter, executive director, National Bison Association, “but we’ve made a conscious decision to remain a niche and not become a commodity item.” Nevertheless, Carter has begun to write bison’s next chapter by working with ranchers to expand their herds and recruiting new producers to keep up with growing demand. In the last decade, interest in bison has surged, encouraged by Ted Turner’s Montana Grill at one end of the spectrum, and buffalo burgers from a food truck at the other end, he says. “Beef does the best job in the world of being beef, so we don’t want to be another beef. But what we’ve found is that when people get their first taste of bison, the next question is always ‘where can I find some more?’” says Carter. The flavor is akin to fine beef, but slightly sweeter and richer. Bison also outdoes beef on the nutritional scorecard. The very definition of a nutrient-

dense food, bison packs in a notably high iron content, a storehouse of essential fatty acids, all with less fat and fewer calories per ounce than beef, chicken or pork. The only caution involved when welcoming this beast into your kitchen is remembering that this very lean piece of meat cooks much more quickly than beef. “If you order a well-done bison steak, you may as well eat your shoe!” laughs Carter. And remember, there’s no need to do anything fancier than just cook it up in a bit of olive oil to seal in the juices and season with salt. “Don’t cover up the taste,” says Carter, “let it carry the day.” 

Where the Wild Things Are A quick guide to the wild game world

VENIS ON

WILD BOAR

This alternative to pork boasts a sweet, nutty, intense flavor. Boar can be as easy to prepare as any other cut of meat and twice as impressive. Try: a whole wild boar leg. Cook for several hours over low heat to break up the connective tissue of the muscle and create a tender meat; fatten up its profile with a few strips of bacon arranged over the leg while roasting.

Cook medium rare for best flavor and tenderness; cut into steaks, medallions, noisettes, chops, cutlets or kebobs. Try: appetizers such as venison osso buco, small venison chops and venison quesadillas.

QU AIL

Don’t overcook this lean, dry meat. Quail is ready to serve when the meat is slightly firm to the touch, similar to the feel of a cooked chicken breast, and its juices run clear. Try: buttermilk-fried quail, dredged in a mix of seasoned salt, minced garlic, flour, buttermilk and hot sauce.

BISON/ BUFFALO

Cuts are identical to beef, but all cook much faster because of the leanness of the meat. “Use tongs for turning the meat and keep those wonderful juices in the steak,” says Dave Carter, National Bison Association. Bison steaks taste best when grilled to rare or medium (still pink in the center). Try: bison chili, kabobs, burgers or a grilled bison rib-eye, T-bone or New York strip steak.

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Sources: Gourmet Foodservice Group, Broken Arrow Ranch, Cervena, National Bison Association

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GOURMET AND IMPORTED SPECIALTIES Powered by

888.543.7374 • rfsdelivers.com • tracsdirect.com gourmetfoodservicegrouprfs.com

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Does Your Menu Meat the Cut? Innovative Meat Cuts and Menu Applications for Your Operation by Cassie Kerr, MS, RD, CD Reinhart® Corporate Dietitian

Are you dressed to grill this summer? Many

look for menu alternatives to differentiate

Though marinades add layers of flavor

have already fired up the grill once or twice

yourself in your community. While everyone

to the main player on the plate, adding

to welcome in warmer weather. After all,

seems to offer New York Strip and Ribeye,

different food groups will help create a

this smoky abode hosts a hot party for

set yourself apart. Offer the Tri-tip instead

well-balanced meal. Incorporating fruits,

some of our favorite grilling celebrities like

of the New York Strip to satisfy consumers

veggies, grains and dairy adds essential

the Ribeye and New York Strip. While these

who want to try something new yet still

nutrients to the meal that meat lacks on its

classics have earned their invitation, there

crave a hearty, delicious steak. “New cuts

own, such as fiber, calcium, magnesium,

is still room for other lesser-known cuts at

of meat” have been in the top 20 food

and vitamins A, C, D, E, and K. The fun

trends for the past six years, according

begins when creative food pairings are

to the National Restaurant Association,

integrated with the new cuts. Put your own

and foodservice operations can benefit by

twist on classics like prepared salads, slaw,

incorporating more of these value-added

potatoes and macaroni and cheese to give

cuts into their menus. The more you know

customers the comfort foods they crave, yet

about beef’s emerging cut options, the

the uniqueness they have come to expect

better prepared you will be to select the best

when dining out.

your restaurant. In fact, there are a number of newer, nontraditional cuts introduced by the beef industry’s Muscle Profiling Study, sponsored by the Beef Checkoff Program in the late 1990s. The research aimed to distinguish specific properties of beef muscles, such as color, moisture, composition, pH and collagen content, and ultimately devise

cuts for the dishes on your menu.

Foodservice operators should review

Cooking methods vary for each of the new

their recipes to determine where new

cuts, but a common theme is the dry heat

meat cuts can be added or substituted to

method of grilling or broiling. Both cooking

increase profitability. Cooking methods and

methods often utilize marinades to tenderize

marinades enhance the beef flavor while

These innovative, value-added cuts hold

the muscle and develop layers of flavor.

other food groups round out the plate. Be

their own next to more premium choices

Always remember to practice food safety

sure to educate your staff and customers

and provide an excellent eating experience.

techniques when dealing with marinades

on these new options and pairings to make

Take advantage of the grilling season and

used on raw meats.

your operation a cut above the rest! 

cutting techniques to offer smaller, more value-added cuts that better align with consumer preferences.

REFERENCES Von Seggern D, et al. (2005). Muscle profiling; characterizing the muscles of the beef chuck and round. Meat Science. 71: 39-51. Available at doi:10.1016/j.meatsci.2005.04.010 National Restaurant Association (2015). What’s hot in 2015? Available at http://www.restaurant.org/ Downloads/PDFs/News-Research/WhatsHot2015-Results.pdf

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MEAT CUTS IN THE SPOTLIGHT CUT

CHARACTERISTICS

COOKING METHOD

DENVER CUT

Generously marbled Flavorful

FLAT IRON STEAK

COOKING TIPS

ON THE MENU

SIDE PAIRINGS

Dry heat: grill, broil, sauté.

Use marinade or dry rub. Slice against the grain.

Fajitas Slice thin for appetizers Sandwiches

Char-grilled peppers Fontina cheese flatbread Top with Gruyere cheese slice

Second in tenderness Well-marbled Juicy

Dry heat: grill, broil, skillet.

Do not overcook.

Slice thin for salads, tacos, pizza, stir-fry, skewers

Top with dried figs + balsamic vinegar Char-grilled tomatillo salsa + chips Grilled asparagus

RANCH STEAK

USDA lean Boneless Juicy Versatile

Dry heat: grill, broil.

Does not require marinade.

Salad topping Wraps Pasta topping

Manchego mac n’ cheese Potato salad Shaved Asiago on romaine bed

TERES MAJOR

USDA lean Juicy Tender

Dry heat: grill, broil.

Do not overcook.

Slice into medallions Steak sliders Petite Chateaubriand

Shaved, sauteed Brussels sprouts Top with baked kale chips Fingerling thyme potatoes

WESTERN GRILLER STEAK

Slight marbling Versatile Incredible beef flavor

Moist heat: braise Dry heat: grill, broil.

Use tenderizing marinade.

Lunch/dinner steak

Bleu cheese crumbles + roasted mushrooms Asian peanut slaw

TRI-TIP

USDA lean Tender Rich beef flavor

Dry heat: grill, broil, roast.

Marinating is helpful.

Chipotle BBQ Sliders

Black bean quinoa salad Apple jicama slaw

SIRLOIN CAP

Lean Flavorful Rich beef flavor

Dry heat: grill, broil, pan-sear.

Use marinade or dry rub.

Kabobs Stew Strips for stir-fry Steak sandwich

Dried cranberry bleu cheese salad Mashed cauliflower & garlic Sautéed veggie medley Shoestring fries

Teriyaki steak

CHARACTERISTICS AND COOKING METHOD OBTAINED FROM: Cattlemen’s Beef Board & National Cattlemen’s Beef Association (2015). Beef It’s What’s for Dinner available at http://www.beefitswhatsfordinner.com/. Beef Innovations Group available at http://www.beefinnovationsgroup.com/

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The Veggie Burger Comes of Age By Mindy Kolof

rom soy-filled novelty act to mainstream menu staple to the future of the planet in four decades ... veggie burgers are having their moment. Following the same trajectory as farm-to-table, local sourcing and healthy eating, there hasn't been a better time for veggie burgers since man discovered corn, beans and squash. If you haven’t already made room on the menu for this sprightly upstart with a pedigree beyond reproach, consider it now. We’ll check in with some of the industry’s biggest boosters, who have elevated the veggie burger to superstar status.

A different breed than even 10 years ago, veggie burger lovers are unapologetically passionate about a dish that previously made it onto the menu as an afterthought, ranking below even the turkey burger. The world has finally caught up with these plant proponents, whose almost evangelical fervor may be inevitable for a dish whose selling points center on saving the planet. Now eating veggie burgers is no longer a sacrifice made on the occasional Meatless Monday or during Lent. They’ve evolved to the point where taste, texture, sizzle point, adaptability and sheer joy of eating command equal attention. Portobello mushrooms, quinoa, black rice, aduzuki beans and lentils are all fair game for burgers that go way beyond the ubiquitous Boca brand that. As Beyond Meat CEO Ethan Brown, creator of the hot new vegetarian BeastBurger, explains: “We don’t think people should have to sacrifice anything to eat a veggie burger, but should have something that is just as desirable as meat.” Hence, the BeastBurger, which taste testers from Bill Gates to the NY Times food writer Mark Bittman to the team at Good Morning America call "as good as meat." Cooks like meat, smells like meat, even chews like meat, the yellow pea and plant-based product is as far from "Frankenfood" as possible. BeastBurgers come fully equipped with their own farm-totable story with peas grown in France’s rich soil by farmers, transformed into burger fodder through a heating, cooling and pressurizing process. Similar to pasta, the burger ultimately mimics the fibrous structures of animal protein. Brown also packs it with claims that make a nutritionist weep with joy: more protein and iron than beef, more calcium than milk, more antioxidants than blueberries and more omegas than salmon.

Brown’s team eschewed the veggie burger’s traditional textured soy protein in favor of ingredients like sea buckthorn, pomegranate seeds and moringa leaf to assist in muscle recovery. The performance-enhancing feature provides the BeastBurger with an irresistible marketing hook, and Brown enlisted the architects of the "Got Milk" campaign to help build a team of athletes who will literally put their muscle behind the product’s nutrients. Already on board is David Wright, captain of the New York Mets, and ultra-marathon champion Brendan Brazier. Many others have taken up the veggie burger cause. Since 2005, there has been a quieter revolution brewing in the Midwest, when restaurateur Hilary Brown started her focus on the veggie burger. Years of struggling with food allergy issues and a deep respect for the environment provided her with the inspiration she needed to reinvent the veggie burger. It’s now the #2 bestselling item at her Local Burger restaurant in Lawrence, Kansas. Bizarre, even for a college town, says Hilary. The seed was firmly planted, and after customers dubbed her creation “the world’s best veggie burger,” Hilary’s Eat Well was in full bloom. Her initial 50/50 millet and quinoa blend underwent some tweaking before taking shape in its final form, with less quinoa (“an expensive ingredient and some people have allergies”), arrowroot to thicken and provide a crispy fried texture when cooked, apple cider vinegar, psyllium seed husk powder and a variety of organic vegetables. That, in turn, led to the adzuki black bean burger, root veggie burger, hemp & greens burger and black rice burger, and expansion into the foodservice market, boosted by partnerships with trusted vendors. To Hilary, each burger purchased represents a step forward, contributing equally to the inner and outer ecosystems. Her mission is not to replicate meat, but offer nourishing, allergenfree products that are easily digestible by everyone from the health enthusiast to the health-compromised. “Many people tell me they can’t stop eating them,” reports Hilary proudly. Grilled onions and peppers perched on the adzuki bean burger and a roasted veggie medley (beets, carrots, sweet potatoes, turnips and garlic cooked at 400 degrees for 40 minutes) with

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creamy remoulade dressing adorning the original veggie burger were bestsellers at her restaurant and easily replicated by her foodservice customers. And that’s good news for the majority of operators who aren’t planning to "de-beef" their menus but need a tasty offering for dining groups that encompass increasing numbers of vegetarians and vegans. “It’s not easy to talk people into going to a vegetarian restaurant, but there’s no need to automatically rule out the vegan options at omnivore restaurants,” says Joni Marie Newman, author of "The Best Veggie Burgers on the Planet". Her favorite: Slater’s 50/50 in California, known for their 50% ground beef and 50% ground bacon blend, but smart enough to put a big, juicy, scratch-made veggie burger prominently on the menu as well. Put it between honey wheat buns, top it with alfalfa sprouts, avocado mash, cucumber and a dash of garlic aioli, and create a vegan oasis in the midst of red meat mania. 

We don’t think people should have to sacrifice anything to eat a veggie burger, but should have something that is just as desirable as meat.”

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Are Your Burger Buns Real Bread Winners? by Mary Daggett

Or Do They Take Your Burgers Down? You put a lot of time and effort into selecting the beef, buffalo, turkey and other ground meats that you use in your burgers. Have you given the same attention to the buns or other breadstuffs that carry these ever-popular menu items to the eager mouths of your patrons? They say that bread is the staff of life. It’s also the delivery vehicle that can make or break a burger experience. It must hold up to the bacon strips, melted cheese, tomatoes, lettuce, onions, pickles, ketchup, mustard, mayo and other more trendy toppings and condiments that accompany one of today’s most reliable menu mainstays. No one wants to pick up a hot, juicy burger, only to have the contents spill out into their lap. They want to eat the meal, not wear it. An operator needn’t hire a pastry chef to achieve amazing burger buns. Any local artisan baker worth their salt can provide the perfect product to do justice to the most voluptuous burgers. Or, ask your Reinhart® sales consultant for advice. Here are some on-trend suggestions for the perfect bread winner.

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Whole-Grain Buns –

JUST WHAT THE DOCTOR ORDERED Health-conscious customers will appreciate the option of whole-grain buns. Whole grains add nutrition, but also delightful texture. Check out buns with grains such as wheat, oats, rye, barley, millet and flax.

Pretzel Buns Are All The Rage

These dense, hearty dark buns are wildly popular now, and are built tough enough to hold the most daunting load. They are readily available in large burger size, or small for sliders.

Brioche Buns – C’est Magnifique

These classics are of French origin, and many chefs prefer them above all others for their burgers. The dough is richer than regular white bread, due to the addition of eggs, butter and milk. They are glazed with an egg/milk wash prior to baking, and often are topped with sesame seeds.

Challah From Heaven

Your patrons don’t have to be Jewish to appreciate the beauty of a great challah roll. These artfully braided beauties are made with egg, inside the dough and brushed on top for gorgeous color and sheen.

Pita Bread – Flat-Out Delicious

These flat Middle Eastern rounds are a trendy alternative to hamburger buns. When cut in half, they can be cut to make a nifty pocket in which to tuck meat and condiments.

It’s Hip To Be Square

Where is it written that a burger must be round? Fantastic square burgers are being found around the country served between two slices of artisan bread. These can be cut into quarters for easy pickup and delivery to waiting mouths. Also consider adding a selection of patty melts served on bread slices to your burger fare. These open-faced burgers display the tantalizing melted cheese, and are traditionally eaten with knife and fork — which has protected many a silk tie from mustard ruin.

Itty Bitty Buns

Do not neglect your littlest customers. Kids will smile in delight to see miniature buns filled with tiny burgers. Cause even more delight by monogramming the outside of the bun with their initials. Skinny little French fries, a baby sweet gherkin and pile of baby carrots will complement the baby buns. 

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Fire Pit BBQ slather wings with a mixture of BBQ Sauce, Mayo, Hot Sauce and lemon juice after baking or frying

RAMP UP RANCH For dipping, PLUS almost anything else!

Add avocado and purée, to dip chicken wraps.

Combine with Buffalo sauce to dunk fried pickles.

Plus smoked paprika, with sweet potato fries.

Contact your local Reinhart® Sales Consultant today, or visit rfsdelivers.com.

Stir in salsa — it’s Southwestern/Santa Fe!

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Seasonings Beyond Sriracha by Audarshia Townsend

More Spicy Flavors & Sauces for Restaurants To Consider Sriracha is everywhere you look. You can find the tangy chili sauce on menus at mom-and-pop eateries as well as major chains like Red Lobster and Taco Bell. From sriracha-infused lollipops and ice cream to a vegan banh mi topped with sriracha aioli, it’s on menus from coast to coast. While that may seem like oversaturation, it’s clear that diners enjoy a little spice during suppertime (and also breakfast and lunch). But is it possible that a saucier new savior is on the way? Momofuku Noodle Bar’s David Chang believes that a sauce he’s been using since the inception of his first New York restaurant is up next. The Korean-inspired Ssäm Sauce by Momofuku is made with traditional gochujang, which is a spicy, umami-rich

seasoning. For now, it’s only available at Chang’s restaurants, which also include Ssäm Bar and Má Pêche, but he’s in the process of bottling it for retail sale. “It improves pizza, French fries, rice, ramen, juicy rucy's, chicken & dumplings, spicy fried chicken sandwiches, chicken fingers, chicken nuggets, chicken rings, hamburgers, kale, quinoa, beet salads and pork buns,” Chang posted on Instagram in January 2015. “It even makes sriracha (taste) better.” Many of the sauces chefs claim to contain that special oomph to take their dishes to the next level boast ethnic origins. Here are some on the hot list:

Mazi Piri Piri HARISSA Used in North African and Mediterranean cooking, the hot chili pepper paste contains roasted red peppers, Serrano peppers, olive oil, caraway, garlic paste and coriander seeds. It’s used in mostly vegetarian dishes, but also chicken entrees and desserts.

The authentic Portuguese hot sauce is hand-made in small batches and produced by Bon Jovi’s former manager Peter Mantas. For optimum flavor, it’s best used as a marinade on chicken, fish and beef. Mantas’ contains whiskey, local garlic and sun-dried piri-piris that he grows himself, which explains why he only makes 100 batches at a time.

Secret Aardvark Drunken Garlic Black Bean Sauce

Jamaican Jerk Spice The West Indies sauce and rub can be traced back to pre-slavery days in West Africa. It was originally used to tenderize wild game like goat, but restaurants are now using it on chicken, seafood, lamb and even tofu. Its main ingredients: allspice and Scotch bonnet peppers.

Found on the tables of more than 100 restaurants in Portland, Ore., Secret Aardvark sauces have gained somewhat of a cult following on the Northwest Coast. The Chinesefocused black bean sauce contains Southern whiskey (thus, drunken), spices, garlic and works well as a marinade or in stir-fry dishes.

Sambal A staple in Malaysian and Thai cooking, the sauce is made from a number of chili peppers, plus shrimp paste, fish sauce, garlic, shallots, rice vinegar and ginger. It’s used to season seafood, fried chicken, grilled fish and rice dishes.

Valentina Latin-focused restaurants are discovering the wonders of Valentina, a hot sauce from Guadalajara, Mexico. It comes in hot — and extra hot — and contains chili peppers, salt, vinegar and spices. Its citrusy accents make it ideal for use on fruits and vegetables. SUMMER 2015 RFSDELIVERS.COM 83

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Summer Beverage Trends New Cocktail Trends & Twists for the Season by Audarshia Townsend

The average bartender will tell you that summer’s the best time of year. But not for reasons you might think. It’s not necessarily because they have the opportunity to finally emerge from behind that dark, dreary bar into the fresh air and sunshine of the outdoor patio. It’s the idea of the summer cocktail, many will tell you, such as Brandon Phillips of Chicago’s Duck Inn, which he best describes as “mid-century modern and really embracing that vibe of a 1960s house party.” His favorite elixirs are those that are classic and simple yet easy to update, like the daiquiri. “It is still one of my very favorite drinks of all time,” says the awardwinning mixologist and head bartender at the restaurant located just shy of Cellular Field (home of the Chicago White Sox). “It’s so much fun just swapping really simple ingredients (in the daiquiri), but doing it in an interesting way, whereas some of the more grandiose classics like a Corpse Reviver — which is a fiveor six-ingredient cocktail — are fun to riff on, but it’s been built up to a point already and they are fantastic as they are. I really like to work with something basic and working up and up and up and blowing it out into something

that’s still reminiscent, but very much my own and very different.” Veteran Chicago mixologist Adam Seger witnessed the resurgence of the daiquiri during a trip to New Orleans this past spring. He credits its revival to rum, which is its main ingredient. “It’s exploding on all levels here: aged rum, really small artisan rum, island rum,” he explains. “The daiquiri, I think, is going to be the really next big cocktail, but taking it back to the classic daiquiri with extremely high-quality rum, fresh citrus, sugar and that’s it; maybe a slight variation. “It’s really kind of re-introducing people to an authentic daiquiri, and not that thing you see people walking around with on Bourbon Street with corn syrup and crazy, fake color. I am referring to the daiquiri that was created as a great, classic, elegant cocktail. … I think it’s going to be a really exciting trend, combined with rum and all the influence New Orleans has internationally with Tales of the Cocktail, you’re going to see a lot of rum on cocktail lists this summer.” Another big trend Seger is seeing is the rise of more wine-based cocktails. He says it started because of the resurgence of

vermouth, which happened because of renewed interest in the Manhattan and Negroni. “Now people are discovering that vermouth is amazing and almost the original bottled cocktail,” Seger says. “With summertime coming around and lots of patios opening, in the heat you don’t want quite as heavy a cocktail, but you do want something that’s really interesting and balanced. Winebased cocktails are a great way to kill two birds with one stone.” This season, Seger will add his name to the vermouth trend with the release of Balsam, which aims to re-invent the luxury vermouth category. He’s launching the brand with business partners Barry Young, a master distiller at Boyd & Blair Vodka, and Rodrick Markus, the master blender and CEO of Rare Tea Cellar. He says that it’s “everything that is in traditional sweet Italian vermouth except the wine.” For summer imbibing, Seger has come up with a few simple uses: mixing one part Balsam with three parts red wine (from a fruity Malbec to a luxe Barbaresco); replacing vermouth with Balsam in a Manhattan or Negroni; on the rocks; or as an elegant aperitif chilled with champagne.

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“You don’t necessarily need expensive ingredients to make a great cocktail.”

Looking for more ways on how to best showcase your bar program this summer? Brandon Phillips and Adam Seger offer a few more tips: “Make your own syrups in vanilla or varying spices and you can easily have a new riff on a classic cocktail. You’re seeing it more and more with standard bars. We are going to get back to reasonably priced cocktails as bartenders figure out how to make their cocktails more affordable. You don’t necessarily need expensive ingredients to make a great cocktail.” —Phillips

“There will be more fresh herbs and produce (in cocktails), as most mixologists will continue to follow the chef trend of keeping it really seasonal and supporting farmers markets during the summertime.” —Seger

“Using fresher and seasonal ingredients is less expensive because there is more on the market. Strawberries, peaches, blueberries, tomatoes, etc. will be less expensive when they taste the best. As long as you have the flexibility in your program to not be locked into produce out of season, if you stay in season, your costs will actually be less. And you can very easily just add a dollar more to the cocktail price for something fresh and local because people are willing to pay more for something special.” —Seger

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It Pays to Know Beans about Coffee United States is Leading Coffee Consumer in the World

mericans are just plain crazy about coffee — whether it’s a creamy latte prepared by a favorite barista and picked up on the way to the office or a frothy cappuccino ordered with dessert at dinner. The coffee industry is big business. According to the National Coffee Association, over 80% of Americans drink coffee. We consume more than 400 million cups each day. Did you realize that drinking coffee in the United States was practically unheard of before the Boston Tea Party in 1773? Not only did colonists dump 342 chests of tea into the harbor, but many early Americans boycotted the beverage in protest of the English tea tax. They needed a replacement for their

tea, so they brewed up some coffee beans and the rest is history. Speaking of history, coffee is thought to have originated in the Ethiopian highlands. We have the Arabs to thank for its proliferation. They were the first to cultivate it on the Arabian Peninsula, and to trade it with other nations. Today, many equatorial countries produce fantastic coffee beans, and coffeehouses can be found in every corner of the globe. Roasting coffee beans has become an intricate art, as innovative manufacturers and marketers produce a range of flavors from light and delicate to dark and strong. 

by Mary Daggett

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Popular Specialty Coffee Drinks

Espresso

Cafe Latte

Cafe au Lait

Cafe Americano

A strong coffee obtained

Very popular combination of one part Espresso to two parts steamed milk, with a bit of characteristic foam on top. Often ordered as “skinny,” meaning that it’s made with nonfat milk.

This French concoction is half strong coffee and half scalded milk.

Prepared by adding hot water to espresso. Flavor is more pronounced than regular brewed coffee.

with the use of an espresso machine that forces steam under

pressure

darkly

roasted

through powdered

coffee beans. Espresso is served in small cups due to its high-octane jolt of caffeine and strong flavor. It is the basis for most of the specialty coffee drinks sold in U.S. coffee shops. (Pronunciation note: There is no “X” in Espresso.)

Cafe Mocha Similar to Café Latte, with the addition of chocolate, which has a wonderful affinity to coffee. There is also a white chocolate version.

Macchiato

Irish Coffee

Espresso with just a splash of foamed milk.

Coffee becomes dessert with the addition of Irish whiskey, cream and sugar.

Cappuccino

Similar to Café Latte, but contains one-third Espresso, onethird steamed milk and one-third foam. (Usually leaves a characteristic mustache on the consumer.)

IMPORTANT NOTE: Be sure to include decaffeinated coffee on your beverage menu. Many of your patrons love the taste of coffee, but for one reason or another, cannot tolerate caffeine.

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F O O D

B E V E R A G E

Tempt Your Patrons with Cool Crunchy Options by Mary Daggett

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from

our farmers´ hands

to yours

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GUACAMOLE BURGER Preparation Time: 25 min. Cooking Time: 8 min

Ingredients For the Guacamole: • 2 ripe Avocados from Mexico, halved, pitted, peeled and mashed • 1 small red, ripe tomato, diced • 1/2 cup cilantro leaves, chopped • 1/4 teaspoon salt • Juice of 1 lime • 1 jalapeno, stem and seeds removed, finely diced (optional)

For the Burgers: • 2 pounds ground sirloin, formed into four patties • 1 teaspoon steak seasoning

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• 4 hamburger buns • 4 1-ounce slices cheddar cheese • Green leaf lettuce • 2 ripe, red tomatoes, sliced • 1 small onion, peeled and thinly sliced

Preparation Guacamole: Inamedium-mixingbowl,combinetheavocado,tomato, cilantro, lime juice, salt and jalapeno. Stir to combine and then set aside while preparing the burgers.

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Why does this happen? According to the Air Conditioning Contractors of America, it’s often due to the absence of a Preventative Maintenance Program. When the sun is shining and your equipment seems to be in good shape, preventative maintenance can slip our minds. In fact, some operators continue to practice reactive maintenance or “run it 'til it breaks,” which may have low upfront costs, but will ultimately degrade equipment performance and reliability. It can also cost 2-3 times more in the long run. Starting a proper Preventative Maintenance Program allows refrigeration equipment to operate more efficiently, which can greatly reduce energy consumption and prolong your equipment’s life span. Guy Mears, chief engineer for the Oasis Convention Center and Fire and Ice Restaurant in Springfield, Missouri, has over 22 years of experience in HVAC operations within the foodservice industry. He suggests that the base of any Preventative Maintenance Program is to hire a professional to conduct a Commercial Refrigeration Check-up twice a year. But because that doesn’t always cover it, you should follow these 5 tips to keep your equipment in working order at all times.

Listen to your units. Often it’s the odd noise you hear when you enter your restaurant in the morning that is a sign that something is ready to go wrong. Look for leaks and corrosion on the refrigeration unit itself. Sometimes this occurs around the internal coils and can leak on to product leading to contamination. Check door gaskets on coolers and freezers. Watch for buildup of food in the door seals and inspect them for rips or tears to ensure proper closure.

Check automatic door closers and hinges on equipment. Make sure by Allison Gregory

Commercial Refrigeration Maintenance

Hot Tips on Keeping Things Cool:

ummer is on the horizon and as your thoughts turn to warmer days and bigger crowds at your operation, have you given thought to your commercial refrigeration needs? The fact is refrigerators, along with other HVAC units, have a tendency to break down in the summer, usually when we are at our busiest servicing valued customers. The result tends to be wasted product, unhappy customers and lost dollars.

all doors are closing tightly and you are not losing cold air.

Watch your temperature gauges outside and inside. It’s best to keep a log to track any odd readings to see if patterns develop when reporting it to an HVAC professional. Commercial refrigeration is core to your operation, so take care of it! Putting a Preventative Maintenance Program into place is a win-win for your operation. 

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O P E R A T I O N S

Safe Bets by Min Casey

rom slips and falls to cuts, burns, sprains and strains, there is a gamut of injuries that can hound the back of the house, causing loss of productivity, unnecessary expenses and a drain on morale. Most are avoidable. To keep kitchens safe, Restaurant Inc offers 10 best practices to implement in all operations. Non-slip kitchen mats, stainless-steel mesh gloves, fire extinguishers and shortening shuttles may seem like unnecessary expenses; the cash outlay better spent where the return appears to be more immediate. But such safety-first tools can save serious coin. A study conducted by OSHA found that effective health and safety programs can lead to savings of $4 to $6 for every $1 invested. More importantly, however, workplace safety should always be a priority: it improves productivity, helps foster a morepositive work environment and keeps things running smoothly. Here are 10 easy-to-take actions to improve work practices and on-the-job safety.



  

Make sure each employee wears shoes that are appropriate for the job. Gym shoes might be the de facto street uniform for much of the staff but they aren’t always right for the workplace. Shoes should have well-defined treads and slip-resistant soles; ideally they also have good support since workers spend a lot of time on their feet. Those who work in the kitchen should wear shoes that are made of leather or a leather-like material. Cloth is not sufficient to protect from dropped knives or hot oil. Cultivate a sense of urgency over spills. A slick of oil or puddle of water can lead to a nasty fall. Convey how important it is to clean them up quickly and properly. Until they are tended to, the spill area should be cordoned off with signage. Slicers are sharp and potentially dangerous when the proper usage protocols aren’t followed. Ensure all safety switches are engaged when they should be and provide gloves. And make absolutely certain that anyone using slicers is properly trained. Boiling water and bubbling oil cause a lot of burns. Make sure that pots aren’t overfilled and that if they are transferred it is done so with caution. Pan handles should be positioned so they face the back of the stove rather than protrude off the edge.



Make sure chemicals are used properly. It’s commonly known that bleach and ammonia should not be mixed but the same is true of vinegar and bleach and rubbing alcohol and bleach. Combined, any of these can create toxic vapors, chemical burns or even lead to an explosive mix. Kitchen fires can quickly get out of hand. Make sure grease traps are cleaned as per the scheduled maintenance. Fire extinguishers should always be in working order and also be appropriately matched to the type of fire. Grease fires require different chemicals than do electrical or trash fires. Have first-aid kits in easily accessible areas. Make sure they are replenished as items are used and that the instructions are multi-lingual. Keep aisles and pathways clear. It’s all too easy to leave a recent delivery sitting in an inopportune place where unsuspecting workers might trip over it. Properly sharpened knives are less likely to cause injuries than are those that have become dull. Maintain them on a regular schedule. Foster a culture where safety truly is a priority. Train, coach and encourage team members to be cautious, mindful and proctors of a safe working environment. 

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Work-Related Injuries & Illnesses

Data is for the industry on the rates of workplace injuries and illnesses per 100 full-time workers in food services and drinking places. An injury or illness is considered to be work-related if an event or exposure in the work environment either caused or contributed to the resulting condition or significantly aggravated a pre-existing condition.

RATE OF INJURY & ILLNESS CASES PER 100 FULL-TIME WORKERS

2013 2012 2011 2010 0

.25

.75

1.25

1.5

1.75

2.25

2.5

2.75

3.25

3.5

3.75

Total recordable cases Cases involving days away from work, job restriction, or transfer Cases involving days away from work Cases involving days of job transfer or restriction

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O P E R A T I O N S

Using, Maintaining & Cleaning Your Deep Fryer

n many ways, your kitchen’s deep fryer is like your car: keep it properly maintained and it will take care of you (and your customers). It’s a fact that a poorly maintained deep fryer is the biggest cause for poor-tasting fried food. Neglect it and your customers will notice. In order to maintain your establishment’s fried food culinary reputation, follow these simple maintenance tips.

There are two main components when

Run them through the dish washer and

it comes to keeping your fried food

wipe them dry before returning them to

standards high:

the deep fryer.

1. Properly maintaining your deep fryer

 Your fryer should also go through a

2. Taking care of the oil you use.

deep cleaning every 3 to 6 months. This

Poor maintenance in either of these areas

completely drained your old fryer oil,

will result in a product that may turn customers away.

MAINTAINING YOUR DEEP FRYER

is called a “boil out”. Once you have refill the vat with warm water and a commercial grade cleaning solution. Turn on the fryer and allow the water to reach a simmer — not a boil — and

For many operators, the deep fryer can

scrub out the inside of the vat with

be a mainstay of your busy kitchen. That

a long-handled, soft bristled brush.

means you need to take care of it. It’s

Allow the fryer to simmer for about an

important to open the hood regularly to

hour before draining and rinsing with

make sure that all of the components are

warm water.

working properly. Or hire a professional to do so.  Operators should also make daily

By Christopher Spehert

 It’s also a good idea to have your deep fryer inspected by a professional foodservice technician at least once a

cleaning rituals a habit. Never just shut

year. They will help identify components

off your fryer when you close up shop

that are worn out and that should be

for the day. Not only do you need to

replaced before they could potentially

wipe down the exterior of the fryer, but

cause permanent damage to your

you should also clean out the baskets.

valuable equipment down the road.

New oil is far less expensive than a new deep fryer

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O P E R A T I O N S

TAKING CARE OF THE OIL The fryer oil itself is also very important. In fact, if you don’t take care of your oil, it won’t matter how well you take care of your equipment. While it’s understood that you cannot wheel your deep fryer into the nearest quick lube, it’s a good idea to establish a regular oil maintenance schedule.  Because the oil itself is heated using heating elements that are submerged in the oil, it’s critical to clean these elements whenever you change the oil. That means brushing away food particles to maintain proper heat transfer

throughout the oil, which will also help you avoid unevenly cooked products.  One of the biggest things is to stay within the recommended cooking temperature range. See that temperature control? Use it. Every type of fryer oil has an ideal cooking temperature so make sure you’re aware of the range you should be frying within. Sure, a higher temperature might decrease cooking time but it can also cause your oil to burn which will not only transfer an unpleasant taste to your finished product, but also decrease the life of your oil, which will lead to more frequent replacement.  Operators should also filter your oil on a regular basis. It’s like the oil filter on your car: you need to keep your fryer oil clean. When you filter your oil you prolong the life of your oil and you maintain the quality of your oil, which leads to a consistently good tasting product.

if you don’t take care of your oil, it won’t matter how well you take care of your equipment

 Change it out. You cannot use and use and reuse your oil forever. While proper care can extend the life of your fryer oil it will degrade over time. When your oil starts to turn a dark brown or it starts to smell, it’s time for a complete oil change. Oil that has surpassed its useful lifespan will not only break down the quality of your food, but it could also damage your equipment. New oil is far less expensive than a new deep fryer. The bottom line is that customers like fried foods, from French fries to cheese curds to chicken. Customers do not like fried foods that taste and look bad. A poor culinary reputation will drive business away. The good news is that you can easily control the quality of how your deep fried treats taste and appear. Show your deep fryer some love and it will love you back and you customers will love visiting your establishment. 

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O P E R A T I O N S

Spruce Up Your Summer Patio and Draw in the Crowds

By Ari Bendersky

hroughout most of the U.S., we’re forced to bundle up and huddle indoors for much of the year. But once spring turns into summer, we begin to crave the outdoors and feeling the sun’s warm rays on our skin.

As a restaurateur, you’ll naturally want to pack your dining room all yearround, but if you have outdoor space — whether a sidewalk area in front of the restaurant or a patio on the side or out back — you can capitalize on the season by giving patrons what they want: al fresco dining. Here are some tips from restaurants around the country to understand why they set up patios, how they keep them looking their best and what makes for a great outdoor dining experience for their customers.

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Keep Things Comfortable “Use fabric or other soft furnishings to make the space feel like an outdoor room. And utilize fans, misting fans and heaters depending on the weather.” – Suzanne Perry, owner of Roux, Datz and Dough restaurants in Tampa, Fla. “Stay away from metal patio chairs without a cushion. [People] will complain they’re too hot in summer and they can leave marks on their legs.” – Don Myers, owner Cha Cha’s Latin Kitchen in Brea, Calif. “We make sure our staff maintains the shade and adjusts the angle of umbrellas to provide shade as the sun moves throughout the day. Umbrellas are put away at the end of the day to make room for patio heaters.” – Adam Mischlich, The Detour Bistro Bar in Culver City, Calif. “People dine and hang out on patios to relax and recharge, do not decorate the patio with crazy decor or out-of-thisworld patio furniture. Keep it simple and clean.” – Eddie Johnson, owner, Publik Draft House in Atlanta.

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Make it Staff Friendly “Make sure patio space has all P.O.S. systems, server stations, etc., so it functions as well as an inside section.” – Suzanne Perry, Roux, Datz and Dough restaurants. “Think about how your servers will enter the patio to serve guests: Will they be walking through a traffic-heavy bar or front entrance? Consider a separate entrance for staff.” – Jill Giacomino, Cooper’s Hawk Winery and Restaurants

It's For the Dogs “So many people these days include their pets in their activities, why should dining out be excluded? We have this great patio, right? I know our customers with dogs really appreciate [being allowed to bring them]. On Mondays a portion of each guest check goes to support the local SPCA.” – Chuck Shapiro, owner Wild River Grille in Reno, Nev. “On the patio, guest and pet service go hand-in-hand. Offering a bowl of water is an important part of our patio dining experience. We strive to make the patio as comfortable for pets as it is for our guests.” – Adam Mischlich, Detour Bistro Bar. “Dogs are always welcome on the patio and each dog can enjoy a complimentary treat.” – Ellie Mannix, who works with Blast 825 Pizza in Fresno, Calif.

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Let the Music Play “Publik Draft House has been around for over five years and is located next to the popular Fox Theatre, which offers shows year round. A few years ago, the Fox and the city expanded the sidewalk in the area. We found room to build a patio so we decided to seize the opportunity.” – Eddie Johnson, Publik Draft House. “[We] feature live music from local artists nightly from late spring through fall, weather permitting. It’s always free for diners’ entertainment nightly.” – Natahsa Bourlin, Wild River Grille in Reno, Nev.

Create Ambiance “Making sure your [outdoor] bar equipment is stainless steel to prevent rust is a must. We also have a seasonal schedule for re-oiling our wood patio furniture [on the roof deck]. Our tables are teak so they just need a coat of oil every couple months to stay looking good.” – Lauren Lafortune, general manager of Hello Betty Fish House in Oceanside, Calif. “Herb gardens [around the patio] feature favorite edibles alongside quirky, decorative cabbages. The Oak Table also utilizes its outdoor space for special brunches where the chef will grill outside and local breweries present their beers.” – Dayna Cantelmi, Columbia Metropolitan Convention & Visitors Bureau about the Oak Table in Columbia, S.C.

What's Outside is Now Inside (year-round) “We enclosed the patio [by adding a roof and walls that can be open completely or closed in bad weather] and it saved the concept. We have 65 seats in our beautifully enclosed patio and increased sales without increasing rent.” – Don Myers, Cha Cha’s Latin Kitchen. “Patios should be an extension of the restaurant; make sure you offer both lounge and table settings. All of Cooper’s Hawk patio furniture feature comfortable, plush designs and a modern feel.” – Jill Giacomino, Cooper’s Hawk. “In fall 2014, the restaurant renovated its patio with roll-down glass garage doors, enabling them to install and utilize a fully functioning HVAC system year round. In nice weather, the garage doors roll up, offering a true outdoor dining experience. Now in cold, rainy or hot weather, the restaurant can utilize the patio for regular dining service as it would its main dining room.” – Tracie Broom with PR agency Flock and Rally about the Motor Supply Co. Bistro in Columbia, S.C. n

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littleny / Shutterstock.com

Keith Bell / Shutterstock.com

n the 1950s and 60s, the restaurant drive-in concept exploded and became a popular alternative to the traditional dine-in setting. All sorts of folks took to the concept of driving their car into a stall, ordering through a speaker and getting their meal delivered by a server (often on roller skates!) who would hang a tray off the window. Just like that, dinner was served. While drive-ins have waned in popularity over the last few decades, some restaurants like Sonic Drive-In, Atlanta's The Varsity and Chicago's Superdawg still offer this old-fashioned service. Increasingly though, todayâ&#x20AC;&#x2122;s discerning customer wants to take their food and go without ever leaving their car. Enter curbside pickup.

Nationwide chains like California Pizza Kitchen and Outback Steakhouse offer curbside delivery at many of their outlets, adding another layer of convenience and customer service.

Curbside delivery is heating up as it offers restaurants the ability to grow sales without taking up space at the restaurant. For customers, they can have the luxury of enjoying a restaurant-quality meal without leaving their automobile. In fact, 46 percent of all customers at restaurants that provide table service said they would take advantage of having their takeout order brought out to them if offered, according to the National Restaurant Association's 2014 Restaurant Industry Forecast. And restaurants are responding in spades.

Bearden added that while people love Johnny Carino's Italian nachos and spicy Romano chicken, they don't always want to go out to dinner and sit through a meal in the dining room. "They may not have an hour to come in and sit in the restaurant. This is a way to give them the best of what we offer."

Austin, Texas-based Johnny Carino's, a chain of about 90 casual Italian restaurants throughout the U.S., has offered curbside delivery for more than a decade as a convenience for their customers. "We have a dedicated pickup area and have someone who watches and we bring out the food," said Ryan Bearden, director of marketing for Johnny Carino's. "Most people will call ahead so when they pull up, their order is ready and they never have to leave their car."

Johnny Carino's also sees an uptick in curbside delivery on "Family Night Mondays" when diners can take advantage of the restaurant's family platters at half price. "That's hugely

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by Ari Bendersky

popular with the to-go orders," Bearden said. "When you have specials like that with the convenience of curbside pickup, it's great." He said the system works well because they offer dedicated parking spots in front of the restaurants, often have a separate door for to-go orders and a staff manning a P.O.S. system dedicated solely to carry-out orders. And it's not just larger chain restaurants that recognize the value in curbside delivery. Smaller, chef-driven restaurant groups like St. Louis' Niche Food Group, which is owned by five-time James Beard nominee Gerard Craft, have gotten into the game. Craft's casual Italian trattoria, Pastaria, started offering curbside delivery after realizing it made things more accessible for their guests, especially since the restaurant is on a busy thoroughfare. Pastaria executive chef Michael Petres said that if the restaurant is busy or if there's inclement weather, their carry-out business still functions well. "For those nights where guests want to stay in or the weather is bad, they take advantage of curbside and we don't have to worry about loss of sales."

While it's an added convenience for guests, restaurants do need to take certain steps to ensure the process flows properly. "It was important for us to have the systems in place so that the ordering process didn't drag down the kitchen or affect the flow of the dining room," Petres said. "You have to have the space and the manpower to take calls, stage orders and communicate when a guest has arrived in their vehicle." Pastaria has the added benefit of a large valet lane and the help of the valet team, who will alert the restaurant staff via walkie-talkies when someone has arrived for their order. Both Pastaria and Johnny Carino's have seen a huge increase in customer usage of the curbside delivery option, which, in turn, equates to happier customers. "The number one takeaway for me is the more convenient we can make the experience ... that's king," Bearden said. "If you can tap into that then you're going to be doing well." ď Ž

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O P E R A T I O N S

Welcome to a Foodie Fantasy Experts Share, Aspirants Listen, and Everyone’s Feeling the Love of the World’s Best Industry

By Mindy Kolof

For foodservice newbies and veterans alike, turning vision into brick and mortar reality is not easy, especially within the intimidating landscape of a top foodie town like Chicago. But that only fuels Sam Toia’s mentoring soul. The impassioned president and CEO of the Illinois Restaurant Association (IRA) recently created every operator’s dream scenario: a room filled with the cream of the city’s legendary crop of restaurateurs, industry gurus and top-tier professionals. Those individuals were not only prepped, but ready and willing to answer as many queries as can be packed into a series of intense, quarter-hour sessions. 104 RFSDELIVERS.COM ISSUE 3, 2015

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Restaurant Inc. joined the party with a few questions of our own, and this culinary dream team graciously dished out insights on what it takes to open your doors wide and keep the customers streaming in for decades to come: • Kevin Boehm, co-founder and Abby Kritzler, executive director, Boka Restaurant Group, one of the premier chefdriven restaurant groups in the country

• Tim McEnery, owner, Cooper’s Hawk Winery & Restaurants, featuring nationally recognized proprietary wines

• Alpana Singh, owner of the newly opened Seven Lions and award-winning The Boardinghouse, Chicago’s first Master-Sommelier-owned restaurant

• Kristan Vaughan, CFO, Vaughan Hospitality Group, operating seven of Chicago’s great Irish pubs

• John Colletti, managing partner, Gibson’s Bar and Steakhouse, a Gold Coast tradition for 26 years • Doug Sohn, owner, Hot Doug’s, a sausage superstore and encased meat emporium that earned cult status among Chicago’s hot dog aficionados • Michael LaPidus, Q-BBQ, an award-winning, authentic barbecue restaurant

• Barry Sorkin, owner, Zagat award-winning Smoque BBQ • Janet Isabelli, CEO, Isabelli Media Relations, a boutique communications agency • David Manilow, creator, Check, Please!, a multi-Emmy Award winning restaurant review program on the air in Chicago since 2001

Like speed dating for culinary entrepreneurs, the IRA’s “Meet the Experts” event stirred up many a scintillating dialogue and meaningful connection. As Kevin Boehm, co-founder of Boka Restaurant Group, home to some of Chicago’s most iconic chefs at Michelin-starred venues, wryly asked the food-savvy crowd: “Where were you guys 25 years ago when I needed you? This is an incredible opportunity to ask all the questions you want to go further in this industry. If you can’t get motivated in this town, you probably shouldn’t be in this business!”

Q: What should you consider before opening a new restaurant? SOHN: What I set out to do with Hot Doug’s was create the restaurant I wanted to go to. My assumptions were that I was not unique and that I only needed to capture a tiny percentage of the population. I realized then you can’t be everything to everyone, if someone says ‘hey, why don’t you do this’ and you say ‘ok’ you’ve lost.

n e p O

SINGH: Agreed. You can’t please everyone, so you need to identify and really understand your clientele base. But be realistic about the fact that if the number’s not big enough to support your overall business, you may need to change, because the situation will not. BOEHM: Food, hospitality, design — all three are important to success. A unique design which has as many layers as your food keeps people interested and coming back. Take a long time to vet your recipes and be deliberate about the process because there are no second chances. VAUGHN: Don’t spend all your money on the buildout. It’s essential to have enough capital to get you through the peaks and valleys of your first year as you build your name, and are able to accurately estimate and grow your daily volumes.

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O P E R A T I O N S

Q: What’s the most critical factor in driving traffic to a restaurant? Location? Service? Food? Celebrity chef? New concept? SINGH: Traffic begins with the location first and foremost — you can’t beat a great location! Ideally you situate yourself where you can attract the after work crowd or tourists or neighborhood folks. We have an ideal site for Seven Lions, right across from the Art Institute on Michigan Avenue, but we needed to give people other reasons to seek out The Boardinghouse … we made that about our James Beard-nominated chef (Tanya Baker), the incredible wine program, the ambience of a historic building. MANILOW: I believe a restaurant needs a certain amount of soul to endure. Don’t just do what you think other people will like. Restaurants are a reflection of who’s behind it, and as long as they maintain their sincerity and deliver on their high standards, they’ll succeed. MCENERY: Food quality, wine quality and service. We spend all of our energy on those, instead of

gimmicks to drive people to our restaurant. On a daily basis, it’s all about the fundamentals, those win every time. VAUGHAN: Service is the number one way you keep people coming back. People will remember great service more than they’ll remember great food. In the recession era, we stressed discounts more to get people in the door, but now it’s all about the great experience they have when they’re here. SORKIN: Although many believe location is key, to me it’s not. Do you want people to come to your restaurant because of where you’re located, or because they want your food? There wasn’t a lot of bbq in Chicago when we opened, so it was clear we were bringing something new. It’s all about the product and the experience you give people.

Q: So what’s the secret to great customer service? SOHN: Treat people well, it should be like a little mini vacation when they come to your restaurant. You need to make it worth their while to come because

The Wendy’s Epiphany A Heartfelt Tale from Boka’s Kevin Boehm

oehm relishes relating this seminal event in his storied career: “In 1997, I was on my way to St. Louis, Missouri, looking to open a restaurant there, and a chef friend and I walked into a Wendy’s. A hostess greeted us at the door, welcoming us to the restaurant. Then we went to order, and the gentleman at the counter told us about Dave’s spicy chicken sandwich in the same way a server would tell you about a dish at Alinea. Once we sat down, the hostess came over and poured us water out of a pitcher. At this point, I really couldn’t figure out what was going on, so we asked to see the manager. He came out, impeccably dressed, and told us he was very proud of his restaurant — the number one Wendy’s in the U.S. We walked out of there marveling at how he was able to convince his staff on a daily basis, with limited ammunition, to be the best in the entire country.” Boehm says he tells this story every time he opens a new restaurant, the point being: “Concentrate on greatness to fill

your seats.” While marketing is important, and skillful use of social media can be compelling, “At the end of the day it comes down to whether you’re great or not.” To Boehm, greatness stems from what he terms “enlightened emotional service.” More than just serving people what they ask for, it’s an intuitive interaction that changes how people respond to the entire dining experience. Service, he says, is what you do to somebody, but hospitality actually transforms how they feel. Boehm says this quote from eloquent poet Maya Angelou inspires him daily: “I've learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel.”

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there are certain factors you shouldn’t compete on, like price. I couldn’t sell my hot dogs cheaper than a chain, but I can create an atmosphere that makes people happy to pay a little more for my product. COLLETTI: We try to create a feeling of great comfort by not overselling or upselling. Just about all restaurants take the opposite approach, but that’s our key philosophy. LAPIDUS: I do not sell barbecue, I sell reasons to come back. All of our employees embody that value, from a 16-year-old girl at the front counter to managers in the kitchen. We do not have customers — they’re a transaction — we have clients for life. It’s not a huge science, but when you walk in, we smile at you, ask you how you are. Although we have a great menu, the food is almost secondary, it’s our service that brings people back. SORKIN: We’re a bbq joint, no table service, so it may not seem like a place where you’d receive extraordinary service, but we try and build relationships with our customers and treat them like they’re in our house. One of the partners is always there, and stops by each table and makes them feel very welcome, asks what we can do for them, and they appreciate that we’re taking the time to do this.

Q: Has it become even more challenging to succeed in the restaurant industry in 2015? SOHN: When I opened, social media did not exist and I couldn’t have been more fortunate in that regard. From when we first opened to a year later, we were two completely different restaurants. Owners don’t have that leeway now. When you open the doors you need to be ready and have it exactly the way you want. There’s a great deal of additional competition, higher stakes and bigger groups to compete against, who have more clout, PR dollars, extensive staff training programs, and can pick and choose their locations. MANILOW: We see much more creativity now. Competition makes everyone better and you can’t just get away with offering what’s on trend because that comes and goes. Restaurant design is also hugely important now, and didn’t even exist a decade ago. And I’m not so sure food is the most important part of appealing to young diners, it’s the social experience that matters more.

Q: Your best advice to operators? BOEHM: Find events like this one, ask lots of questions, and surround yourself with people who are smarter than you are. SINGH: Realize that sometimes you’re not a good fit for a customer, their expectation level is not something you can deliver on. Maybe the restaurant’s too boisterous, or the layout doesn’t work well for them, or the menu doesn’t please. When you receive a negative review, it’s hard to accept, because as an owner, you want everyone to have a good time. Try to get in the right mindset and don’t let unfavorable reviews color the day’s interactions with your staff and customers, because they’ll pick up on it right away.

Q: How does an event like “Meet the Experts” strengthen our industry? SOHN: The best we can all offer each other is our experience, but when you’re in the midst of the dayto-day grind, there’s no time. With an event like this, in ten minutes you can get your insurance question answered, learn about a product, get advice on any aspect of the industry. SINGH: I always advise aspiring restaurant owners to do their homework, and I can’t think of a better place to start than with this unprecedented opportunity to tap into the experience of restaurant talent, attorneys, CPAs, PR professionals. This event is great for experienced owners too, to be able to ask others, ‘how are you handling the healthcare mandate, minimum wage, scarcity of good talent, etc.’ and get immediate feedback. SORKIN: We’re all competitors on some level, but this is an incredibly friendly and supportive group of people. I talked to many restaurateurs when I opened up and they were rooting for my success. One of my first customers was long-time restaurant owner Ina Pinckney (Ina’s Restaurant), who took me under her wing and started giving me advice. This industry breeds that kind of camaraderie. If I can now share one thing that helps someone, I’m happy to do it. TOIA: We have a real Midwestern personality. In Chicago our chefs and restaurant owners want everyone to succeed. We’re thrilled to bring everyone together and keep our industry flourishing … communicating with each other is the key to success. Culinary tourism is soaring, and that’s true everywhere. Events like this help us grow the next generation of restaurateurs. 

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Ongoing Look at the Business of Healthcare Foodservice

TO YOUR HEALTH …

H E A L T H C A R E

n our last issue of Restaurant Inc, we explored how hospitals have changed it up at the front tray line, meeting the needs of a patient population who demand fine dining along with fine medical care. This time, we look at how senior living facilities are undergoing an equally dramatic shift, driven by residents who’ve enjoyed a lifetime of memorable dining, and fully expect that experience to continue. Freshly prepared meals and extraordinary service can make the difference between a facility that thrives, with soaring resident satisfaction scores, or those that sputter, faced with vacant rooms even in a time when 10,000 American Boomers turn 65 each day. The stats fully back up how vital those three squares a day are to the elderly: a full 90 percent of current senior living residents and their families ranked foodservice as very or somewhat important when choosing a long-term care facility.* Restaurant Inc Editorial Staff

To say that dining options at senior living facilities are undergoing a complete 180 is hardly an understatement. By the time Baby Boomers arrive in full force over the next decade, it will not resemble their grandmother’s nursing home, or their mother’s assisted living facility. The model that’s gaining steam as the warmest, most natural and compassionate way to live if you can’t "age in place" is the neighborhood concept. Already in 40 percent of senior facilities, “this is where the trend is going,” states Joyce Gilbert, president and CEO, Association of Nutrition & Foodservice Professionals (ANFP). As far removed from institutional living as possible, the neighborhood model eschews centralized kitchens, common dining areas, limited offerings and set dining times for friendlier, localized kitchens and eating areas, a wider variety of choices and flex dining. Trending simultaneously is the finer dining movement, wrapped around all of today’s buzz words — organic, locally sourced, healthier, fresher. Chefs with roots deep in the hospitality world have started to invade formerly staid kitchens, stirring up residents’ appetites and erasing without a trace the image of mystery meat, instant mashed potatoes, canned peas and a square of jello for dinner. Think rack of lamb, twice baked potatoes, cauliflower au gratin and homemade ice cream, and you’ll be a lot closer to tomorrow’s menu, already in play at some of today’s more upscale residences. Paradigm shift? Most industry professionals would agree it’s coming and readily embrace the change, but shrinking reimbursements are also a reality, a conundrum immediately recognized by Gilbert. “When I took the helm of ANFP, I wanted to educate not just our own members, but the industry, and implement best practices for increased health quality and resident satisfaction … the bigger problem is doing all this and lowering food costs,” she shares.

Gilbert started by collecting data on trends that would define the industry going forward and followed up by identifying innovators who had implemented many of these concepts at their facilities. In addition to the neighborhood model, there were grab-and-go meals, healthy snacks, choice, wellness programs, action stations, soup bar, and breakfast upon rising. Her research uncovered a crucial point: in the neighborhood model, increased resident satisfaction went hand-in-hand with controlled costs. “What we found was a small initial bump in food costs which leveled off and even decreased as resident preferences became known and less plate waste resulted. Labor costs also went down, as staffs were able to produce more meals in less time as the model settled into place, and cross training was accomplished quickly.” Most important: weight loss incidence was decreased by 60 percent, an ongoing concern at senior living facilities, and resident satisfaction scores received a significant boost in all cases, some as much as 10 percent. The combination of fresh, unique menu items, available right in the resident’s unit and arriving piping hot, made a huge, favorable impression. Cue the revolution. For trained chefs like Derrick Stevens, working with the "captive audience" at Trinity Senior Living represents a welcome change from traditional foodservice. “In restaurants, you never have the chance to make it right with dissatisfied customers, but here we have the opportunity to change it and make them happy.” If you don’t, you’ll hear about it the next day, and the day after that … 

*Nutrition and Foodservice Education Foundation survey, 2013

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INNOVATION AT THE FRONT LINES The facilities profiled below represent a cross section of some of the most outstanding senior living foodservice models in the country. We hope you’ll draw inspiration from what these chefs and dining service directors have accomplished, and adopt some of their best practices. They want you to, honestly. “Don’t reinvent the wheel,” urges Jeremy Manners, certified dietary manager, West Haven Manor. “See what others are doing and put your own spin on it to make it work in your operation.”

Sanctuary at Holy Cross, South Bend, IN | Trinity Senior Living Community | Daily complaints about food were common at the 168-bed facility with an old-school tray line, but the change to the neighborhood model ultimately resulted in raves. “At first, residents didn’t love it,” admits Stevens. “Seniors and change aren’t a great combination. They were used to the tray lines, even if they didn’t love them, and they analyzed the whole process as it happened.” The food won them over, 98 percent of it made fresh. “We bake our fish, sautée our zucchini, steam our peas, bake our pastries right here.” Restaurant-style service that “feels like a family holiday” every day also proved impossible to resist, as did round-the-clock hydration stations and breakfast whenever the resident awoke.

West Haven Manor, Apollo, PA |

Exec. Chef Derrick Stevens, Dining Services Dir.

Costs ran a bit higher to enable residents to choose between two options per course, but was compensated for by the increased number of families and employees who now chose to dine at Trinity. Plying his passion for high quality food comes naturally to Stevens, who learned his craft at restaurants and banquet halls for the first part of his career before making the move to healthcare. Having watched his own grandfather suffer from a medical decline, exacerbated by “terrible food at a very upscale hospital” served as a powerful impetus. “Working in senior living is so much more personal,” he says. “These are my people.”

Jeremy Manners, Culinary & Nutrition Director

Since 2010, change has been a constant at 97-bed West Haven Manor, when new owners were eager to implement the neighborhood concept. Manners rolled it out in phases over a seven-month period. He began with 24-hour service, which went over well, especially with younger residents, who loved the idea of assuaging middle-of-the-night hunger pangs on demand. “Reinhart worked closely with me to deliver orders on the night shift,” he says. “We offered a basic menu that was available anytime a resident called.” After that, he overhauled the dining room and augmented it with buffet dining. “We didn’t know what people would prefer at first, but over time, we learned how many residents would choose the buffet over being served, and it became easier to more accurately forecast food needs.”

Jefferson County Nursing Home, Dandridge, TN |

In the neighborhoods, hot, fresh food was ensured from pan to plate, with not an institutional trayline in sight. “Residents could smell the food on the units, and knowing where the meal was being prepared made a huge impact on resident satisfaction,” he says. Families also noticed the change, impressed by the new choices on the table for their parents. Like many in healthcare foodservice, Manners began in the restaurant business, and learned the dual aspects of nutritional and culinary once on the job. “You’re not just serving and selling food, you need to take care of your customers. They want what they’re used to eating, on demand, and that can be anything from pizza and tacos to freshly made sandwiches. They want to live their life like they did before.” And Manners has taken on the challenge of making that happen.

Roger L. Mynatt, MPH, CNHA, Ad.; Donna Lane, Dietary Manager

With more than two decades in the industry, Mynatt has been an eyewitness to the sweeping change that’s impacted facilities from ultra-luxurious, privately-owned to the government-supported. “When I started, a clean kitchen with palatable food, therapeutic diets, and no-frills type of service were the norm. You didn’t shine a spotlight on foodservice in the early days. Over time, it’s progressed to the point where a really good dining program is a must.”

Even regional preferences can be accommodated, and the 135-bed nursing home’s proximity to Appalachia means traditional southern favorites have become part of the menu cycle. Beans, fried potatoes and cornbread and greens harken back to classic country dinners; and while the pungent aroma of sauerkraut and wieners may linger in the kitchen for hours, that’s a meal Mynatt is happy to put on the table for his residents.

Jefferson County’s rural setting notwithstanding, the clientele has become more sophisticated in their likes and dislikes, reveals Mynatt, asking for specialty items, fresh versus processed foods and open dining areas. “It’s all about choices now,” says Lane. “If one of our residents has a special request, we incorporate that into our menu cycles and make sure they receive it.”

“We’re starting to see a new generation of clients who want access to food 24/7 and a very varied menu,” says Mynatt. “To stay competitive, we need to focus on making the foodservice program really pop, and create an enjoyable dining experience that people look forward to night after night.”

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CALENDAR OF EVENTS

Future Events for Foodies International Dairy-Deli-Bake Expo Atlanta, GA 6/7/15 – 6/9/15

Food Marketing Institute Connect

6th Annual Milwaukee Brew Fest Milwaukee, WI 7/25/15

McCormick Place, Chicago 6/8/15 – 6/11/15

American Culinary Federation National Convention

World Beer Festival

Western Foodservice & Hospitality Expo

Cleveland, OH 6/13/15

Los Angeles Convention Center 8/23/15 – 8/25/15

Fancy Food and Confection Show

Louisiana Shrimp and Petroleum Festival

New York City 6/30/15 – 7/2/15

Morgan City, LA 9/3/15

California Wine Festival

Los Angeles Times’ “The Taste” 2015

Santa Barbara, CA 7/16/15 – 7/18/15

Produce Marketing Association Expo Monterey Conference Center, Monterey, CA 7/24/15 – 7/26/15

Orlando World Center Marriott, Orlando, FL 7/30/15 – 8/3/15

Los Angeles 9/4/15 – 9/6/15

MUFSO Conference

Hyatt Regency Reunion, Dallas 9/20/15 – 9/22/15

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F A L L

S N E A K

P E E K

Great Places in

BOSTON

obster and clam chowder may be what immediately come to mind when you think of the Boston food scene, but there's so much more than seafood when it comes to New England's culinary hot spot. As we head into the fall, we're exploring all Bean Town has to offer and while that does include some of the most popular food items, we're also getting a deep dive into the diverse fare of this historical mecca. If youâ&#x20AC;&#x2122;d like to contribute or be considered for content in the Fall issue or subsequent issues, email Team Reinhart at magazine@rfsdelivers.com.

THE PLACES LISTED ARE JUST A FEW WE HAVE OUR EYES ON FOR THE FALL ISSUE:

Union Oyster House

Zaftigs Delicatessen

The Fours

The Union Oyster House, located on the Freedom Trail near Faneuil Hall, enjoys the unique distinction of being America's oldest restaurant. This Boston fixture, housed in a building dating back to Pre-Revolutionary days, started serving food in 1826 and has continued ever since with the stalls and oyster bar, where Daniel Webster was a constant customer, in their original positions.

Zaftigs Delicatessen has been open in Brookline since 1997, serving traditional Jewishstyle offerings of corned beef, pastrami, potato pancakes and chicken soup in addition to over 200 creative and diverse menu items prepared in a scratch kitchen. The Banana Stuffed French Toast is legendary and breakfast is served all day.

The Fours Restaurant and Sports Bar serves passionate fans among memorabilia that captures the excitement and lore of Boston sports. With locations in Boston, Quincy, and Norwell, The Fours has become a New England tradition and the preferred meeting place of sports legends and fans.

Boston, MA

Several MA Locations

Multiple Massachusetts locations

To see more go to: zaftigs.com

To see more go to: thefours.com

Kowloon Restaurant

Bricco

Strega Waterfront

Kowloon Restaurant, with a capacity of 1200 seats, was established by the Wong Family in 1950 and has grown to become one of the premier multi-concept dining establishments in the United States. For generations the Wong family continues its tradition with providing top notch fresh, delicious cuisine in a traditional-themed atmosphere with outstanding entertainment.

Bricco serves sophisticated "boutique" Italian cuisine offering a modern interpretation of regional Italian dishes. Bricco's cuisine is complemented by an award-wining wine list with a vast selection of fine European and California wines. With a warm welcome, incomparable cuisine and a lively scene, experience a slice of Italy at Bricco.

Strega has became famous for its dramatic decor, celebrity clientele, unmatched hospitality and its unforgettable Italian cuisine. Located at Fan Pier in Boston's Seaport District, Strega Waterfront is one of Boston's foremost dining destination with breathtaking oceanfront views, dazzling interiors and a new twist on its famous Italian cuisine.

To see more go to: kowloonrestaurant.com

To see more go to: bricco.com/restaurant

To see more go to: stregawaterfront.com

To see more go to: unionoysterhouse.com

Saugus, MA

Boston, MA

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O P E R A T O R

I N D E X

Ad-Lib Geocafe

The City Diner

Hello Betty Fish House

Lindenhurst, IL 60046 www.adlibgeocafe.com [pg. 35]

Richmond, VA 23220 www.citydinerrva.com [pg. 22]

Oceanside, CA 92054 hellobettyoceanside.com [pg. 101]

Antonelli’s Cheese Shop

Cooper's Hawk Winery

Hell’s Kitchen

Austin, TX 78751 www.antonellischeese.com [pg. 41]

Multiple Illinois Locations www.coopershawkwinery.com [pg. 100, 105]

Minneapolis, MN 55402 www.hellskitcheninc.com [pg. 68]

Art and Soul

Datz

Johnny Carino's

NW Washington, DC 20001 www.artandsouldc.com [pg. 41]

Tampa, FL 33629 www.datztampa.com [pg. 99]

Parker, CO 80138 www.carinos.com [pg. 102]

Bar Marco

The Detour Bistro Bar

Kuma’s Corner

Pittsburgh, PA 15222 www.barmarcopgh.com [pg. 38]

Culver City, CA 90066 www.thedetourbistrobar.com [pg. 99]

Chicago, IL www.kumascorner.com [pg. 67]

Black Iron Burger

Di Pescara Restaurant

L’Etoile

Multiple Locations blackironburger.com [pg. 68]

Northbrook, IL 60062 www.di-pescara.com [pg. 41]

Madison, WI 53703 www.letoile-restaurant.com [pg. 35]

Blast 825 Pizza

Dough

Luella’s Southern Kitchen

Multiple California Locations www.blast825pizza.com [pg. 100]

Tampa, FL 33629 www.datztampa.com/dough [pg. 99]

Chicago, IL 60625 www.luellassouthernkitchen.com [pg. 43]

Bluegrass

Doughboys Café

LUNCH. | SUPPER!

Highland Park, IL 60035 www.bluegrasshp.com [pg. 36]

Los Angeles, CA 90048 doughboysbakeryla.com [pg. 41]

Richmond, VA 23230 lunchorsupper.com [pg. 20]

Boka

Egg Bistro

Mediterranean Deli

Chicago, IL 60614 www.bokachicago.com [pg. 28, 103]

Multiple Virginia Locations www.theeggbistro.com [pg. 13]

Chapel Hill, NC 27516 www.mediterraneandeli.com [pg. 15]

Cha Cha's Latin Kitchen

Girl and the Goat

Momofuku Noodle Bar

Brea, CA 92821 www.chachaslatinkitchen.com [pg. 99]

Chicago, IL www.girlandthegoat.com [pg. 28]

New York, NY 10003 momofuku.com/new-york/noodle-bar [pg. 83]

Channello's

Grace Restaurant

Momotaro

Multiple Virginia Locations www.chanellospizza.com [pg. 19]

Chicago, IL 60661 www.grace-restaurant.com [pg. 38]

Chicago, IL 60607 www.momotarochicago.com [pg. 28]

Charm City Burger Company

Grape Juice

New Buffalo Bill’s

Deerfield Beach, FL 33441 www.charmcityburgers.com [pg. 68]

Kerrville, TX 78028 www.grapejuiceonline.com [pg. 73]

New Buffalo, MI 49117 [pg. 46]

Chicago’s Duck Inn

The Grill

Pastaria

Chicago, IL 60608 theduckinnchicago.com [pg. 84]

Richmond, VA 23226 www.thegrillrva.com [pg. 22]

Clayton, MO 63105 pastariastl.com [pg. 103]

Cinema Café

GT Fish & Oyster

Perennial

Multiple Virginia Locations cinemacafe.com [pg. 16]

Chicago, IL 60654 gtoyster.com [pg. 28]

Chicago, IL 60614 perennialchicago.com [pg. 28]

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Plaza Azteca

Rudee's

Twisted Root Burger Company

Multiple Locations www.plazaazteca.com [pg. 17]

Virginia Beach, VA 23451 www.rudees.com [pg. 18]

Multiple Locations twistedrootburgerco.com [pg. 68]

Pollard's

Rueben's Burger Bistro

Umami Burger

Virginia Beach, VA 23453 pollardschicken.com [pg. 14]

Boulder, CO 80302 ruebensburgerbistro.com [pg. 67]

Chicago, IL 60622 www.umamiburger.com [pg. 61]

Pollo Norte

Rural Society

The Village Café

Portland, OR 97218 www.pollonorte.com [pg. 70]

Chicago, IL 60611 chicago.ruralsocietyrestaurant.com [pg. 26]

Richmond, VA 23220 www.villagecafeonline.com [pg. 20]

Publik Draft House

Saffron

Wild River Grille

Atlanta, GA 30308 www.publikatl.com [pg. 99]

San Francisco, CA 94117 www.saffrongrillsf.com [pg. 43]

Reno, NV 89501 www.bestrenorestaurant.com [pg. 100]

Rare Tea Cellar

Shake Shack

Zombie Burger + Drink Lab

Chicago, IL 60613 www.rareteacellar.com [pg. 84]

Multiple Locations www.shakeshack.com [pg. 66]

Des Moines, IA 50309 www.zombieburgerdm.com [pg. 67]

Rasa

Star-lite Dining and Lounge

Burlingame, CA 94010 rasaindian.com [pg. 43]

Richmond, VA 23220 www.starlitediningandlounge.com [pg. 20]

Roux

Sweetgreen

Tampa, FL 33611 rouxtampa.com [pg. 99]

Multiple Locations sweetgreen.com [pg. 88]

A D V E R T I S E R

I N D E X

TRACS® Direct

Markon®

Good Roots™ Produce

Eagle Ridge®

CSM Bakery Solutions

Avocados from Mexico

Markon®

Sugar Foods Corp

ProWare™ Textiles

Heinz® Ketchup

Reinhart® Direct Gourmet

Prairie Creek™ Bacon & Hotdogs

Reinhart® Direct E&S

Culinary Secrets® Dressings

Reinhart® Dressings

www.tracsdirect.com [pg. IFC, 01, IBC] www.rfsdelivers.com [pg. 03] www.markon.com [pg. 04] www.heinzfoodservice.com [pg. 23] www.rfsdelivers.com [pg. 27, 95]

www.markon.com [pg. 32-33] www.csmbakerysolutions.com [pg. 47] www.sugarfoods.com [pg. 69]

www.gourmetfoodservicegrouprfs.com [pg. 75]

www.rfsdelivers.com [pg. 82]

www.rfsdelivers.com [pg. 89]

www.theamazingavocado.com [pg. 90-91] www.rfsdelivers.com [pg. 92] www.rfsdelivers.com [pg. 07, 109]

www.rfsdelivers.com [pg. BC]

Advertising Information: For rates and media kit, contact Andrea Wilson andreaw@newhallklein.com. When contacting our advertisers, please mention you saw their ads here. ©2015 Reinhart Foodservice, L.L.C. All rights reserved. The trademarks depicted herein are trademarks (registered or otherwise) of their respective owners.

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C O M M O D I T I E S

COMMODITIES TRACKING

LIVESTOCK

SOFTS

GRAINS

Keep your ear to the ground with commodity pricing, as it dictates food costs. Below are select prices to help readers keep track. Prices as of June 16, 2015.*

description

units

price

contract

CBOT Corn

USd/bu.

355.25

Sep 15

CBOT Wheat

USd/bu.

499.50

Sep 15

CBOT Oats

USd/bu.

266.25

Dec 15

CBOT Rough Rice

USD/cwt.

9.80

Jul 15

CBOT Soybeans

USd/bu.

911.00

Nov 15

CBOT Soybean Meal

USD/T.

295.40

Dec 15

CBOT Soybean Oil

USd/lb.

33.29

Dec 15

description

units

price

contract

ICE Cocoa

USD/MT

3,225.00

Sep 15

ICE Coffee "C"

USd/lb.

131.00

Sep 15

ICE Sugar #11

USd/lb.

11.83

Oct 15

ICE Orange Juice Conc

USd/lb.

118.15

Jul 15

ICE Cotton #2

USd/lb.

63.47

Dec 15

description

units

price

contract

CME Live Cattle

USd/lb.

151.13

Aug 15

CME Feeder Cattle

USd/lb.

223.90

Aug 15

CME Lean Hogs

USd/lb.

75.48

Aug 15

*SOURCE: Bloomberg.com

Is there a commodity youâ&#x20AC;&#x2122;d like to see on the chart? Email magazine@rfsdelivers.com with your suggestion.

116 RFSDELIVERS.COM ISSUE 3, 2015

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