Restaurant Inc. Fall 2016 by Performance & Reinhart Foodservice Publications

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04,

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2016

$5.99

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

e s u o h k stea FARE â&#x20AC;&#x201C; from Con ventional to Creative

p. 36

| the business of food

Vegetable Vampires Are Searching For Their Next Meal

p. 94

ISSUE 04: 2016

Kobe Ribeye p. 51

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Southern Style

Turkey Sandwich COBBLESTREET MARKET® Turkey Breast Boneless, skin-on, raw, Frozen, cook in bag 61836 Ideal for center-of-theplate applications and carving stations

BRICKFIRE BAKERY® Buttermilk Biscuit 3” 2.25 ounce Fully Baked, Frozen, Heat & Split 10208

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Biscuits available in frozen, ready-to-bake, and thaw and serve

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Whole muscle turkey

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ASK YOUR REINHART SALES CONSULTANT FOR MORE INFORMATION ON THE DISH. ideas for success

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Find out how you can start utilizing our products right away - without too much preparation or time in the kitchen.

Biscuits are increasingly seen as an indulgent menu item, both sweet and savory. Try this sweet dessert variation: top a freshly baked biscuit with silky vanilla bean ice cream, succulent strawberries and a dollop of whipped cream. rfsdelivers.com Find this recipe and more in our library of recipes and videos online

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LETTER FROM REINHART

Dear Restaurant Inc Readers: I want to take this opportunity to thank you for partnering with Reinhart and entrusting us to be your foodservice distributor of choice. This is not something we take lightly. All that we do every single day has you – our customer – top of mind. We are here to enable your success. For that reason, I'd like to share with you our company's shared purpose and brand promise. We provide timely and innovative solutions that drive the success of our customers and communities we serve. It may sound like a simple statement, but I think it’s a powerful representation of what we do here at Reinhart. It’s also why we create tools, such as Restaurant Inc and The Dish. By providing you with great products and service in addition to idea starters, trends, recipes and more, we can help enhance your menu and add to your bottom line. That leads me to our company’s brand promise: Get It Right From Us. Our brand promise is what we all commit to at Reinhart. It means ensuring that you get the right products and the right service every single time you order from us. Get It Right From Us is a universal promise that we make to you in this increasingly complex industry. I hope you take an opportunity to read through our latest edition of Restaurant Inc and that it helps you continue to manage food costs, improve your operations and market your business. I believe that our publication continues to get better every issue as we dive into what's changing across our continuously evolving foodservice industry. We dedicate each issue of Restaurant Inc to you. Your operation's success is our number one priority at Reinhart and the mission of this magazine is no different. Thank you for your support and I encourage you to continue to challenge us to get it right for you every single day. Thank you!

Jeff King Reinhart President and Chief Operating Officer

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Reinhart Presents

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REINHART IS 100% COMMITTED TO YOUR SUCCESS! Our restaurant industry is changing and itâ&#x20AC;&#x2122;s more important than ever to focus on how you can stay relevant now and in the future. As your distributor, Reinhart is always focused on helping you win!

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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. Crunchy beet and radish rounds and tangy pomegranate syrup serve as a unique counterbalance to tender, luxurious slices of ﬁlet mignon. Light enough for a salad, hearty enough for an entrée. 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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TABLE OF CONTENTS 08 Quick Bites 10 In Our Communities Steakhouses 24 Upselling Satisfaction 28 Moving On Up: Promoting Your Best Employees 31 What’s Your Motivation? 34 Staffing Up

EDITOR-IN-CHIEF Eric Cronert MANAGING EDITOR Sophia Kramarz ART DIRECTION & LEAD DESIGNER Jenn Bushman DESIGNERS Drew Frigo, Lauren Jonson PHOTOGRAPHERS Dan Coha FOOD STYLIST Susan Hevey ADVERTISING SALES & INFO Andrea Wilson andreaw@newhallklein.com CONTRIBUTING EDITORS/WRITERS LIz Avera, Ari Bendersky, Min Casey, Mary Daggett, Mindy Kolof, Sophia Kramarz, Audarshia Townsend

36 Food Fight Steakhouse Fare – from Conventional to Creative 54 The Steakhouse Giants 62 The Steak Spectrum 64 Raise the Stakes 68 International Steakhouses Offer Flair, Ethnic Accents 70 No Miss Steaks, How Does the Woman Card Play at Steakhouses? 74 Steaking Claims

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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TOC co n t in u e d 80 Step Up Your Sides 83 Get In The Game: Discover New Ways To Use Game Meats On Your Menu 86 Steaking a Claim on Americaâ&#x20AC;&#x2122;s Drinking Culture 88 The Rise of the Mixologist at Steakhouses 91 Beef Up that Bread Basket 94 Bulletin: Vegetable Vampires Are Searching for Their Next Meal 97 Return to Your Roots 101 Shaping the Guest Experience 104 Son of a Butcher: Eighth Generation Meat Master at the Top of His Game 106 Stay Competitive 110 Calendar of Events 111 Advertiser Index 112 Winter Sneak Peek 114 Operator Index 116 Commodities Tracking

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Manage Inventory Create orders anywhere at anytime. View purchase history, manufacture information, and more.

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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 created and shared by Google and used according to terms described in the Creative Commons 3.0 Attribution License.

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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, hereâ&#x20AC;&#x2122;s a look at whatâ&#x20AC;&#x2122;s going on in foodie culture as we speak!

Five Different Dishes,

One Unique Ingredient JICAMA Jicama is a round, bulbous root vegetable originating from Mexico. Texturally, it resembles a turnip but tastes more like an apple. Jicama is versatile and can be used in stir-fries, salads, slaw, soup, meats and seafood. Check out how operators from across the country are using jicama on their menus!

Firebirds Locations across the country Sunflower Vegetarian Restaurant Falls Church, VA

GRILLED SHRIMP & STRAWBERRY SALAD

COLD BASIL ROLL

Mixed greens, goat cheese, jicama, spiced pecans, balsamic vinaigrette.

Jicama, carrot, lettuce, dry spiced tofu, vegi-ham, and basil wrapped in rice paper.

$15.75

For Your Twitter Feed

@newfoodeconomy @beardfoundation 8 RFSDELIVERS.COM ISSUE 4, 2016

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@Foodimentary

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

@new_fork_city

@hungryhugh

@davidchang Edgar's Restaurant Akron, Ohio

GRILLED CHICKEN TACOS

Vermilion New York

Black beans, roasted corn, tropical jicama slaw, cilantro, soft tortillas.

TANDOORI SKIRT STEAK

$13

Seared churrasco, Indian marinade, plantain chips, chorizo, swiss chard, jicama citrus roll.

$24 Twenty Eight Irvine, California

GRILLED OCTOPUS Frisee, garden herbs, diced jicama, Castelvetrano olives.

$14

For Your Nightstand

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STEAKHOUSES Emblems of warmth as the weather starts to cool.

Finally, it’s fall. The air is cooling, the leaves are falling and football season is in full swing. This is the time of year that so many of us live for, with the holidays just around the corner and the aromas of sweet cider and squash infused in the air. But for all of its merits, fall can present a unique challenge to many restaurateurs who rely on the enduring summer sunshine and warm, walkable nights to draw in guests. Steakhouses across the United States, however, can often benefit from the fall months, with menu offerings that pair well with declining temperatures. They’re comfort food havens, featuring staples like warm & juicy beef entrees, decadent side dishes that could be meals themselves, and rich, typically enormous desserts. In short, the classic Steakhouse menu is more than suitable for the season. In this issue of Restaurant Inc, we’re featuring operators that span the Steakhouse spectrum – from classic American (read: a ribeye and a chilled martini, please) to an imaginative concept in Rhode Island that boasts Japanese-inspired Teppanyaki, to an establishment named as one of the Top 10 restaurants in Iowa, albeit located in a town with a population of 20. The merit of the restaurants featured throughout the next few pages lies not only in the uncompromising quality of their food and their sky-high ratings, but also in their diverse history. These operators have poured their heart, soul and creativity into their establishments to design the unique ambiances and maintain supreme service levels that keep their valued clientele coming back for more – even when it’s cold.

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BEELOW'S | LAKE ZURICH, IL & HIGHLAND PARK, IL

Truly Family Farm to Table by Ari Bendersky

When his grandfather started a grain and cattle farm in the 1920s, he likely never envisioned his beef being served in his grandson's restaurants. Fast forward to today and Beelow's, with two locations in the Chicago suburbs, is doing just that. "The farm [in nearby Mundelein] has been around since the 1920s and I still live on the same driveway where I was born," said Beelow's owner Dan Beelow. "Me and my two brothers live there — all next door to each other. It's a family farm and my brother, Duane, is the farmer." Beelow describes the restaurant as a home-style '50s steakhouse with white tablecloths, dark wood throughout and photos of his family on the farm in the '20s. The family theme runs through it and that likely helps draw in the clientele. "We have a lot of regulars," he said. "When they come in, we don't let them down. We have friendly staff and the ability to make you feel at home. There's great food, good service and reasonable prices." The menu features everything from shrimp cocktail and oysters Rockefeller to baby back ribs, North Atlantic salmon and rack of lamb. But, really, it's about the steaks. Beelow's sources only bottom Prime or top Choice and gets its beef all natural whenever possible. The restaurant gets ground beef for its burgers and occasionally steaks as well from the family farm, which Beelow promotes to loyal customers on Facebook. All the steaks — no matter if it's a 14-ounce prime rib; 24-ounce bone-in ribeye; or a 28-ounce porterhouse — wet age for a minimum of 45 days and get hand cut in-house before being cooked on open flame on a mesquite wood-fired grill. And then there's the sauce. This is truly a family secret that's been around for 40 years. "I use a barbecue sauce I created 40 years ago when I was a kid," Beelow said proudly. "It's a special sauce that we bottle and sell. It's a tangy sauce that's a combination of like 25 different ingredients. It really brings out the flavor and goes with a lot of dishes." Even though it's a steakhouse, not everyone wants meat. Nor can everyone eat gluten. It's because of that Beelow's has separate vegetarian and gluten-free menus. Most of the vegetarian items are salads or pasta, but the restaurant also offers a roasted bell pepper-topped Portobello burger. The gluten-free menu offers more variety like lobster tail, Beelow's burgers and the Ivanhoe meat raffle beef, which are wood-grilled filet medallions served with a housemade three-cheese sauce whose recipe also goes back to Beelow's childhood. But why have separate menus and not just denote something on the main menu? "I want someone to come in and have their own menu," Beelow said. "I want them to not feel different from anyone else. It makes you feel more at home." Beelow's offers 26 craft beers on tap, seven that rotate regularly and get promoted through BeerMenu.com. That draws in customers who see the restaurant added something new they want to try. The wine list features fairly priced bottles and also some more unique boutique wines by the glass to allow people to taste new wines. They offer lunch in Lake Zurich and a happy hour in Highland Park, and both restaurants have all-season patios with retractable roofs, heated floors and removable sides. It's all about offering something to everyone and creating a warm, family-friendly destination. "We ensure everything is top quality," Beelow said. "We're not letting things slide. There's always an eye kept on the restaurant to make sure everything stays great." Just as you would expect when your family's reputation is on the line — not to mention the door.

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EAST BAY GRILLE | PLYMOUTH, MA

Making Its Own History by Mary Daggett

East Bay Grille opened its doors in 2001 — on hallowed ground — Cape Cod Bay in Plymouth, Massachusetts. Long a tourist magnet, Plymouth is referred to as “America’s Hometown,” since it was here that The Mayflower landed with those famous Pilgrims in 1620. Sounds like a propitious location for an operation specializing in seafood, and it definitely has lived up to its potential. East Bay Grille regularly fills its seats — all 400 of them inside, plus 200 more on the patio, which faces the Bay. Executive Chef Joel Mantel signed on in 2003. A native of St. Paul, the CIA grad worked for Legal Seafood and Abe & Louie’s in Boston before landing in Plymouth. “This is such a beautiful and historic place,” Mantel said. “I love the fact that East Bay Grille is right on the vibrant waterfront, which is great for all of us who work here, but also a huge customer draw.” Plymouth is an easy 40-minute drive from Boston. Chef Mantel has always possessed a passion for cooking, and constantly strives to expand his repertoire. Earlier this year, he decided to add a meatier dimension to his already remarkable menu. “We’re now offering selected cuts from Reinhart’s high-end meat program.” The new beef entrees include Center Cut Sirloin (14 oz.), Wet Aged Bone-In Kansas City Sirloin (18 oz.), Center Cut Filet Mignon (8 oz.), Bone-In Filet Mignon (12 oz.), and a Wet-Aged Bone-In Ribeye (20 oz.). These dinners include a choice of sides and one sauce from a list that includes Bordelaise, Béarnaise, Au Poivre, Cabernet Demi Glaze and Garlic and Herb Butter. The beefed up menu offerings were given a fanfare of promotion on East Bay Grille’s website, through radio and internet advertising and in-house. The rest of the bill-of-fare is extensive. Here are some highlights: The raw bar features a seafood boat filled to capacity with delicacies including oysters, littleneck clams, shrimp, lobster and crab, served with seaweed salad, mignonette and cocktail sauce. The Arctic Char is spiced up with Jamaican Jerk seasoning, and comes with pineapple relish; red quinoa with goat cheese, almonds and apples; and steamed broccoli. The Champagne Halibut brings diners a cashew-encrusted fillet of Halibut, oven roasted, topped with Raspberry Champagne Beurre Blanc, mixed berry relish, brown rice and broccolini. Live entertainment on Thursday, Friday and Saturday evenings provides additional incentive for diners wishing to prolong their experience in this sensuous seaside haven. The immensely popular outdoor patio has an impressive bar with royal blue awnings and the dining tables sport umbrellas in the same hue. Spectacular bay views, generous indoor and outdoor spaces and an innovative menu have ensured the operation’s success as a dining destination and the perfect venue for weddings and special events galore.

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MILLER TIME PUB & GRILL | LINCOLN, NE

Where Every Server is a Certified Cicerone by Audarshia Townsend

The Nebraska outpost for Miller Time Pub & Grill, located in the Lincoln Marriott Cornhusker Hotel, is one of only two in the country. The original gastropub, of course, is in Milwaukee, also home to Miller Brewing Co. It’s a cool concept actually, updating standard pub grub that expertly matches beer selections. To put customers at ease, whether they’re beer novices or connoisseurs, every server has passed the first level of the cicerone certification program. That means they’re quite comfortable discussing beer, including styles, brewing, ingredients, the history of beer, glassware and draught systems. The décor is also outfitted to make guests feel like they’ve stepped back in time. There is a lot of iconic Miller/Coors memorabilia from over the years found throughout the space and at the top of every hour, classic Miller/Coors commercials hit the main screens. “It has a comfortable, neighborhood feel to it,” says Andy Cordes, who serves as director of food and beverage at the Lincoln Marriott Cornhusker Hotel. “It’s done well with locals because it’s located downtown near office and government buildings. We see a lot of repeat guests week in and week out.” It’s a great place for hotel guests as well, adds Cordes, because of its warm, inviting space. “The concept allows hotel guests to come into a comfortable, well-appointed restaurant to unwind from whatever they had going on during the day.” Cordes says there are several highlights on the menu, which are all paired with ales, IPAs and lagers. Such is the case for the classic Juicy Lucy burger that’s made with double beef patties stuffed with cheese and butter, and topped with crisp lettuce, tomato, onion, a slice of American cheese, ketchup and mayo. It’s paired with Smithwick’s Irish Ale. Then there’s the infamous cheeseburger salad. The extremely popular dish arrives in a generous bowl topped with garden fresh lettuce, an all-beef patty, shredded, aged Wisconsin cheddar, diced tomatoes, red onions, house-made chopped pickles, cheese curds and Thousand Island dressing. It’s recommended to pair with Miller Lite.

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SHELL & BONES OYSTER BAR & GRILL | NEW HAVEN, CT

Creating Its Own Food Culture in New Haven by Mary Daggett

In just a year’s time, Chef Arturo Franco Camacho and his crew at Shell & Bones are making waves on Water Street in New Haven, Connecticut. As the name indicates, the food focus here is on seafood and steak. Chef Camacho insists upon utilizing fresh and sustainable ingredients. All soups, stocks, sauces and desserts are made in-house under the watchful eye of the chef. “Even as a little boy growing up in Tijuana, I loved to cook,” Chef Camacho said. He left Mexico 25 years ago, traveling and cooking in Spain, France and England. He spent five years as chef de cuisine onboard the Queen Elizabeth 2. A veteran of the Connecticut food scene, he operated several of his own successful restaurants before signing on as executive chef for the opening of Shell & Bones in July 2015. “I love this place,” Chef Camacho said. “Our customers bring us energy with their enthusiasm for our concept and our food. We are creating our own culture here, right on the waters of Long Island Sound. The view is absolutely therapeutic.” And the food is very well received. Shell & Bones was recently rated “very good” by the New York Times, and named one of the “Best New Restaurants” by the editors of Connecticut Magazine. Chef Camacho’s style reinterprets many classic recipes, while creating new favorites and award winners, such as the clam chowder, which won “The Big Taste Competition of Greater New Haven.” Steak gets equal billing with seafood at Shell & Bones. The Prime Rib is served with foie gras butter, caramelized onions and fingerling potatoes with chorizo. The Braised Short Ribs with BBQ Jumbo Shrimp get a little heat from Thai spices and a little sweetness from BBQ sauce. The Steak Frites come with a wine reduction sauce, and are accompanied by creamed spinach, caramelized onion and truffle dusted pommes frites. Filet Mignon gets the royal treatment with asparagus, crab meat and Béarnaise sauce. Prime New York Strip is complemented by Cipollini bacon sauce and a sliced baked potato. The menu lists a choice of sauces to provide dining options, including Béarnaise, horseradish, lemon soy or brown butter. The three partners who own Shell & Bones -- Daniel Kay, Marc Knight and Robert Bolduc – wanted the restaurant design to pay homage to the area’s nautical history, while offering their patrons a light and airy space with clean lines, amazing water views, ocean breezes and a fireplace for those chilly nights. Mix in the talents of their world-class chef, and you have all of the elements for some of the best waterfront dining in Connecticut.

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THE GRILLE AT PARK PLACE | LEAWOOD, KS

Bringing Destination Dining to a Shopping Center by Audarshia Townsend

Mitch Kerns admits that he took his sweet time when conceptualizing The Grille at Park Place. As a third-generation restaurateur in Kansas, and one who’s owned 25 restaurants (including a T.G.I. Friday’s franchise) throughout his hospitality career, he wanted this one to stand out from the others. He had already honed in on its focus — casual, yet contemporary American cuisine, before he locked down an executive chef and location. Kerns’ nationwide search for a chef resulted in Kevin Clayton, a local guy who had moved from Kansas to Florida more than 10 years earlier. Clayton had, in fact, graduated from the prestigious culinary program at Johnson County Community College in Overland Park, Kan., a program that Kerns’ father was instrumental in developing more than 35 years ago. “To do this type of concept, I needed a really high-quality, dependable chef,” says Kerns, who added that he sweetened the deal by offering Clayton a minority partnership. The restaurant’s location was strategic as well. Park Place, a Leawood, Kan.-based shopping center was situated in an up-and-coming suburb and his aim was to make The Grille a destination when it opened in 2015. The restaurant’s central location in Park Place, across the street from a green space that transforms into an ice rink during colder months, makes it an appealing eatery for dinner and drinks. Seating consists of 150 in the main dining room, 70 on the front patio and 100 in the retractable rooftop lounge overlooking the green space. Kerns says he based The Grille’s concept and design off what he saw in dining establishments during his travels across the country. “The basic theme was contemporary American cuisine,” he explains. “The Grille at Park Place is a casual restaurant featuring contemporary food done well.” Along with Clayton, he’s had a lot of input in its menu development. MK’s espressorubbed ribeye is one of The Grille’s signature dishes. Named after Mitch Kerns, of course, it’s a 14-ounce Delmonico-cut steak that’s accompanied by a loaded baked potato. He also gives high praises to the Chocolate WOW! dessert, which took Clayton at least a couple of weeks to perfect. The sphere-sized sweet is filled with chocolate made in-house, a scoop of vanilla ice cream and a house-made brownie. When warm caramel sauce is poured over it, the outer shell slowly melts away, showcasing all the goodies inside. “It’s our biggest selling dessert. We called it the Chocolate WOW! because every time we tried to come up with a fancy name, it just didn’t feel right,” explains Kerns. “Every time we presented it to a guest they exclaimed WOW! so we just ran with it and kept it simple. “That’s what you’ll find at our restaurant. The simplicity is there, but the complexity of the flavor profiles is unique.”

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WILDWOOD STEAKHOUSE | MARLBOROUGH, MA

Like a Finely Aged Sirloin, Getting Better Each Year by Mindy Kolof

When Kiel Carroccino arrived in Marlborough last year to manage a restaurant with 60+ years in the community, he could have simply maintained the already high standards of food and service, and allowed Wildwood’s reputation to ensure a steady flow of diners. Fortunately, that’s not the way Kiel thinks. “As an established restaurant with a long history, the biggest challenge is not to be taken for granted. We fight for every guest that walks in the door, and are continually reaching out to attract new customers. That’s the only way to sustain ourselves for another 60 years,” he says. So while the signature items continue to define Wildwood’s menu – Kansas City and NY rib-eyes and a hand-cut sirloin priced at $20 to ensure customers can enjoy a great meal without breaking the bank – new items are making a well-received debut as well. Oysters from the raw bar, seared ahi tuna, and chilled shellfish and other fresh seafood are delivered daily. A popular new appetizer of deviled eggs, hardboiled and fried to order, Parmesan-dusted calamari Pomodoro, flatbread pizzas, apple honey walnut and goat cheese salad, indulgent desserts including Bananas Foster and Bailey's creme brulee, and a craft beer and cocktail program are popular crowd pleasers. “We are trying to appeal to whatever anyone is looking for on a given night,” says Kiel. “Seafood is big here in Massachusetts, and even at our steakhouse, 30% of the meals we serve are seafood, so we always offer a catch of the day – Artic char, trout, monkfish. Sometimes, nothing will satisfy but a big plate of fried pub food and a chilled martini.” The wide-ranging diversity applies to Wildwood’s clientele, described by Kiel as “everyone from young families newly relocated from the city to local businesspeople to millennials out for a communal dining experience to high schoolers on a date.” The one perception he’s actively trying to change is that “people think we’re more upscale than we actually are. We’re known as the event place for birthday dinners and graduation parties. But we actually offer compelling value. You can get a top-notch filet mignon here, as well as an equally great burger, spend $10 or $50 … we don’t want to leave anyone behind and feel like they can’t afford to dine here.” What truly differentiates Wildwood though is execution, says Kiel. At every point in the process, attention is paid to fine tuning the diner’s night out. Three open kitchens, for oysters and appetizers, steaks and seafood, desserts and salads, allow guests an upfront view of the preparation; dishes are served in a timely fashion, piping hot or well chilled; and care is taken to provide customers with a memorable experience. “We’ll make Caesar salads tableside, and at birthday celebrations, we’re well known for bringing out our famous Mile High Chocolate Cake.” With complete respect for the traditions that made Wildwood a beloved destination for generations, the 33-year-old is also on a mission to bring in the millennials by building a presence on social media, constantly keeping an eye on new trends, and with owner Jerry Seymour (part of the family who originally opened Wildwood), visiting several restaurants a week for menu inspirations. “We both believe in the philosophy that if you do what you always do, you get what you always got. There’s so much opportunity in the industry today, and amazing things to be learned from everyone, especially the competition.” A recent visit to a local restaurant brought the lesson home. “All the managers stopped by, the chef came out during lunch to check in with me … that level of service is what really differentiates the business and brings people back.”

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COMMUNITIES

MAIN EVENT STEAKHOUSE | LITTLE CHUTE, WI

Get Ready for the Main Event by Ari Bendersky Aside from cheese and cows, OK and maybe beer and Packers fans, Wisconsin is well known for its supper clubs. Throughout the state, old school supper clubs with big steaks, chops and Friday night fish fries dominate. Main Event Steakhouse tows the line between old school and something new and fresh, and a lot of that has to do with the young blood behind the ownership. The restaurant in Little Chute, Wis., just outside Appleton and a few blocks off the Fox River, originally opened in 2005 by supper club veterans Jim and Tracie Buchinger before being taken over by longtime employee Matt Fronsee in 2012. Fronsee knew a thing or two about Main Event; he was just 15 when he started working there as a dishwasher when the restaurant opened. Since then, he rotated through pretty much every station in the place â&#x20AC;&#x201D; from cooking on the line to hosting to bartending. So when the opportunity to buy the restaurant seven years later arose, Fronsee jumped at the chance. "I was finishing up college and had to decide between law school and something else so I went this route," Fronsee said. "I don't know if it was a safe bet, but it was the right move for me. I couldn't picture myself working a 'normal' job." Stepping into boss role didn't happen without its challenges. For one, most of the clientele were older, many in their 60s and up. Fronsee had to figure out how he could continue to make that set of customers happy while bringing in a younger crowd. He found all it took was to tweak the menu a bit, but also tapping into better-quality beer. "One big thing we ran with was craft beer," he said. "That was always an interest of mine and we brought in more tap lines and started rotating our craft beer selection." In addition, he forged a relationship with local brewery Appleton Beer Factory to brew his own line called Little Chute Brewing Company. The first offering, Windmill Wheat, rolled out in August of 2015 and Fronsee has crafted a couple since. The 275-seat, 5,550 square-foot restaurant is known for its 16-ounce ribeye, fresh handbreaded fried lake perch special on Fridays and $7.95 salad bar at lunch. But it's the different specials, combination dinners, pastas and lighter fare that draw in the larger crowds, which average around 300 covers on the weekends. "Not everyone wants to come in for a big steak menu," Fronsee said. "We had weekly specials to figure out what people were looking for and put that on our regular menu, like mahi mahi, tuna steak and some pastas. It caters to changing interests. We do a lot of fish on Fridays; it is a Wisconsin supper club after all. But a lot of the new stuff has been going over very well. Maybe people are looking to try something different." One thing people can't get enough of though? The Saturday night prime rib with au jus and snap-and-eat crab leg buffet. For just $26.95, the special comes with soup and salad bar and a buffet featuring broasted chicken, seafood alfredo casserole, breaded shrimp, chicken strips various potatoes, rolls and more. "The Friday and Sunday buffets (land and sea; chicken and ribs) are popular, but the big one is Saturday night," he admitted. "Out of 300 people, 200 will get the Saturday buffet and people will drive an hour and a half for that." Fronsee said a lot of his veteran clientele enjoys coming in for an Old Fashioned and a sitdown dinner, but there are others who like to come in and grab a quick burger at the bar. There, they can choose from upwards of 30 specialty martinis that get served in frosted glasses, 16 tap beers that rotate often and an extensive wine list. And to further connect with guests, Fronsee communicates about specials through Facebook as well as via a text club, where he announces specials and discounts via mobile. So it looks like he has figured out how to make everyone happy.

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FRANK’S STEAK HOUSE | CAMBRIDGE, MA

Serving Greater Boston Since 1938 by Mary Daggett Bill Ravanis acquired Frank’s Steak House in Cambridge, Massachusetts, in 1974. The operation premiered way back in 1938, and is believed to be Greater Boston’s oldest steakhouse. Ravanis realized the value of Frank’s brand recognition and kept the original, well-established name. Today, Bill’s sons, George and Bill Jr., are at the helm at Frank’s. Restaurant Inc asked George Ravanis if he would share the secrets to their longevity. “My father insisted upon excellent food, great service and fair pricing. My brother and I have the same business philosophy. We also insist that a manager be on top of things at all times.” George and Bill Ravanis are hands-on-deck skippers. “We strive to keep up with the times by remodeling every few years, and we adapt our menu to reflect current trends and customer preferences,” George said. “We’re a neighborhood place, and our regular customers know that they’ll get a fine meal and still leave with some change in their pockets.” Prime Rib is the specialty at Frank’s, which offers 10-, 16- and 22-oz. cuts. “I refer to our prime rib as the ‘Holy Grail of Prime Rib,’” George said. “You know your prime rib is excellent when your staff comes in to order it on their days off.” “The Sizzler,” a 16-oz. hand-cut boneless sirloin served in a cast iron skillet, heralds its own arrival by sizzling all the way from kitchen to table. The Classic Ribeye is 15-oz.; Filet Mignon (5-oz. and 9-oz.) is served with tarragon butter; and London Broil is marinated and sliced flank steak, a favorite value choice. At the top of the beef chain is the Tomahawk Steak, a gargantuan three-pound ribeye with the characteristic frenched bone still attached. “That steak eats like butter,” George said. The menu is also loaded with chicken, seafood, pasta, burger and sandwich options. Early bird specials are featured to give students and retirees an affordable yet great meal. Frank’s Steak House has garnered lots of attention from the media. Boston Magazine’s “Best of Boston” awards ranked Frank’s “Best Neighborhood Restaurant.” Food Network Canada featured Frank’s in its “You Gotta Eat Here” programming. The “Phantom Gourmet,” a local Boston food show, rated Frank’s in the Top 5 for best steakhouse, best comfort food and best neighborhood restaurant. The operation’s enduring fame has even spread across the sea. “On a recent trip to Rome with my wife,” said George Ravanis, “someone called out ‘Frank’s Steak House’ from across the dining room at a restaurant. That was surprising, and very gratifying.” This is Boston, so flat screen TVs are a must to entice sports enthusiasts to leave the comfort of their couches for a good steak while viewing the Red Sox and Patriots. Outdoor seating provides a bird’s-eye view of comings and goings in the neighborhood. It seems that Cheers isn’t the only famous neighborhood joint in the Boston area.

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OUR

COMMUNITIES

W. RICK'S TAPROOM & GRILL | BUTLER, PA

Neighborhood Gem Specializes in Homestyle Cuisine by Audarshia Townsend Loyal customers fondly refer to W. Rick's Taproom and Grill as “The Dub.” That makes it feel like it’s one of those places that’s been around for a very long time, but actually it only opened in 1998. What’s interesting is that the establishment was originally a gas station that was transformed into a “rough and tumble” venue called the Meridian Inn approximately 85 years ago. That’s according to Talbot Reiber, general manager and son to owners Diana and William Rick Reiber, for whom the restaurant is named. While they’ve kept the cozy, neighborhood vibe—it sits on the low side of the road, so it’s easily missed—W. Rick's is decidedly more polished for dining and drinking craft beer. And that’s something that Talbot is proud of and striving to make better every day. “We couldn’t be any more ingrained in the neighborhood than we are,” he says. “Our mantra is that we want to provide great quality products at affordable prices. We know what our market is in Butler, Pa. It’s a blue-collar town. It was based on steel mills, so if people feel like they’re not getting value, then you’re not going to have the repeat business. So we price our items accordingly. That always makes customers want to come back.” That’s something Talbot learned during his years at the Atlanta outpost for Houston’s Restaurant. He had been around the restaurant business his entire life as his father has owned more than 20 restaurants during his lifetime, but Houston’s taught him about the hospitality industry from an entirely different perspective. The high-volume operation has helped him with the business aspects of the family business. “The corporate structure is fantastic,” he says. “That’s why they have everything they do in place. When you have the rules and regulations, then systematically the job gets done. There’s a lot of training and there’s a method to the madness. I think it’s essential to work in that (corporate) environment at some point if you’re looking to be a restaurant owner. You have to see both sides to be truly effective.” With the business side of the restaurant operating smoothly, Talbot’s biggest project is the beverage program. When the craft beer explosion took off several years ago, he eagerly explored as many options as possible. First, he says, it was important to update the draft system. Seven years ago he installed a glycol draft beer cooling system, which is a mixture of carbon dioxide and nitrogen. He also increased the number of taps from six to eight. In that way, he can spotlight more offerings from small, independent breweries such as Bullfrog Brewery, Terrapin Beer Co. or Alpine Beer Co. The best part is that the beer selections match the food, which he best describes as straightforward American cuisine. That includes signature dishes like the prime rib, served Friday and Saturday, plus the best-selling crab cakes and jalapeño-stuffed shrimp—large Gulf shrimp amply filled with cream cheese and jalapeño.

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LITTLE CHICAGO DINING & SPIRITS | KAUKAUNA, WI

Steaks & Seafood Define this Supper Club by Ari Bendersky

Don't be fooled by the name: Little Chicago has nothing, really, to do with the metropolis more than 200 miles south. Sure, photos of gangsters like Al Capone and one of the infamous "lady in red," who was John Dillinger's downfall, hang on the wall. But that's where the comparisons end. "I get calls all the time for pizza, but we don't have pizza," admitted Little Chicago owner Butch Kolosso. "We're not a Chicago-themed restaurant, but rather it's about the heritage of the area." Kolosso didn't know the exact reasons for why the area was once called Little Chicago, but he heard there were moonshiners and speakeasies nearby and that Capone once visited an establishment in the area. He opened the 7,000 square-foot 215-seat restaurant with a 40-seat outdoor patio and a 120-seat bar in late 2012. It joins his other successful spot, Lake Park Pub in nearby Menasha, which is known for its Friday night fish fry. Where Lake Park Pub has more of a tavern feel, Little Chicago evokes a supper club. With a menu teeming with steaks, chops and a variety of fish, it has become a popular newer place in the area. But the menu offers more than other supper clubs with pasta, chicken, barbecued baby back ribs and the ability to make combination dinners. "A lot of the other places in the area don't offer as much as we do," he said. "Here, you can get a steak and seafood, but we have a combo section that you can combine anything you want. If you order chicken alfredo, you can add a side order of shrimp. Or if you want chicken and ribs, you can get a half rack and two pieces of chicken. Or perch. Or shrimp. That's unique for this area." And adding on to create a combination dinner only cost a bit more than the already-fairly affordable menu, where most items come in under $25. We're talking 14-ounce prime rib for $20.95, 16-ounce ribeye for $21.95, salmon for $17.95 or a seafood platter with shrimp, scallops, haddock and perch for $19.95. All the dinners also include a choice of potato (nearly 10 options) and Little Chicago's soup and salad bar. The steaks Little Chicago serves are all USDA choice. It uses haddock for the fish fry. For 15 years Kolosso's been using a lighter breading or a homemade beer batter. And he does each to order. "I started it that way at Lake Park because of the volume," he said. "It's easier, I think, to keep up. I don't like breading in the morning because it gets thicker on the fish." Kolosso uses social media, especially Facebook, to promote specials and other things going on at Little Chicago, but he likes to reward guests in other ways, too. There's "birthday night" where if you come in with a group of at least four people the week of your birthday, you get 10 percent off the meal and complimentary cake. Customers can also join the "diner's dozen" and "lunch club" rewards programs. After getting 15 punches on your card, you can get a free lunch or a buy one/get one meal up to $15 at dinner. And he treats his staff well and doesn't take advantage. Knowing business might be slow on long holiday weekends like Memorial Day or Labor Day, Kolosso will shut down the restaurant for a few days and let everyone enjoy their weekend. "It's important to let your people have the weekend off and come back on Tuesday," he said. "A lot of people think it's a great idea and it shows I'm not greedy. We can shut down for a few days and survive." After about two decades in the business, it sounds like he knows something about it. Even if he still doesn't serve pizza.

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OUR

COMMUNITIES

J BRUNER'S | CLARINDA, IA

Staying Power in Southwest Iowa by Ari Bendersky It's one thing when people travel great distances to dine at the world's top-rated restaurants like Noma in Copenhagen or El Celler de Can Roca in Girona, Spain. But to a small town in southwest Iowa with a population of under 6,000 people? Believe it or not, it happens. Often. "We're drawing people from Omaha, Kansas City and Des Moines," said Joe Akers, owner of J Bruner's, a fine-dining restaurant in Clarinda, Iowa. "People fly in and we'll pick them up from the airport. That happens several times a year." J Bruner's, which opened in 1983 under original owner John Bruner, has always drawn people in for their steaks, chops and array of seafood. Diners drive from as far as three hours away, Akers said, and adds it's always been like that. Akers, who bought the restaurant in 2008 with his wife, Emily, moved it from the original location to a more central spot in a restored vintage building on Clarinda's main square in June of 2015. The new 11,000 square-foot, 450-seat restaurant can hold nearly four times as many as the original in its three large rooms. It offers 15-foot-tall brick walls, original 100-yearold stamp-sealed ceilings, new woodwork throughout and a glass-enclosed host area. In addition to the two main dining rooms, the bar/lounge area has an indoor/outdoor patio finished with retractable garage doors, a large fireplace and a 36-foot-long handcrafted bar with 13-foot-high cherry cabinets and a large iron chandelier that hangs in the room. While the dĂŠcor is a draw, it's the food, prepared by original chef Matt Sunderman who started when the restaurant opened in 1983, that keeps them coming back. As the only fine-dining restaurant in the far-reaching area, J Bruner's is known for its beef. The prime rib, which is only offered Thursday through Saturday nights, is one of the most popular entrees. Akers said the restaurant goes through about 150 pounds of prime rib a week. The rest of the steaks, which Akers cuts himself, include the popular K.C. strip, filet mignon, sirloin and ribeye. One of the best deals is the $40 18- to 20-ounce prime sirloin for two that comes sliced and topped with sautĂŠed mushrooms and onions.

[Photo by Bryan Terry, The Oklahoman]

Surprisingly, being in a land-locked Midwest town, J Bruner's has an impressive selection of seafood: lobster, Alaskan king crab, shrimp, salmon, channel catfish, rainbow trout, mahi mahi and more. The restaurant gets deliveries three times a week to ensure they can keep up with the demand. And guests would be remiss to leave without having the famous onion rings, which the Des Moines Register said is something you need to eat before you die. Those are hand cut and breaded to order and is easily one of the most popular items on the menu. "We use super colossal onions and probably go through 12 to 14 50-pound bags of onions a week," Akers said. "They have a house seasoning that only one to two people know the recipe. We season our steaks with that, too. It's one of the biggest factors of the restaurant, that seasoning." The other spice that keeps things flowing is the Akers themselves. The couple splits management duties: Joe oversees the kitchen while Emily runs the front of the house. The pair both worked in service industries before buying the restaurant so they know that pleasing people is of utmost importance. "Our No. 1 priority is to keep people happy," Akers said. "My wife is really good with communicating with people. I spent 20 years in retail in the car industry, which is all about customer service. We take what we're both good at." Top-notch customer service, quality food and a beautiful, spacious environment. No wonder people travel from all over just for dinner.

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Upselling Satisfaction by Min Casey Diners who have been duped, hoodwinked and cajoled by servers whose main goal seems merely to jack up checks recoil at the prospect of seemingly innocent questions that urge them toward more costly options. Yet handled with a guest-first orientation, the art of upselling can greatly enhance restaurant experiences and encourage loyalty. continued...

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Practiced with mercenary intent to make more money, upselling can be more than just a little off-putting, with hapless guests cadged into ordering an extra course, a more expensive special or a bottle of bank-breaking wine. Some restaurants recoil at the very word and deny that upselling is ever practiced by their staff. Other operators view it differently though, putting the technique in a positive light and insisting that handled well, it can pave the way for superlative dining experiences. Brenna Beato, operations director of Community Steakhouse in Chicago, thinks of it more as suggestive or consultative selling. Whatever the term, the aim is for servers to lead guests to the exact point at which they want to be. “Upselling can sound a little harsh and not really in the best interest of diners,” she admits. “But when servers have a sense of the table and what

they’re looking for in terms of an experience, they are in a position to make suggestions and offer the best guidance. It’s a fine line. When it’s done without pressure or some other agenda, guests appreciate it.” Community is far removed from Chicago’s bustling downtown area, where you can’t throw a five-dollar bill without it landing on a steakhouse full of big spenders. Instead they draw heavily from surrounding neighborhoods. Beato says that allows them to carefully build and nurture relationships. “We have a strong base of regular guests and everything we do is based on establishing and keeping trust with them,” she says. “When our servers make suggestions, it is to help them or to educate them about a preparation, a flavor profile. It’s never about increasing the check or upselling just for the sake of it. People recognize and appreciate that.”

It might mean suggesting that a table start off by sharing a signature offering such as the house charcuterie plate or a seafood tower, both of which the restaurant has gotten lots of positive press. “Servers get a sense of the table and suggest these as part of a conversation, not in a preachy way. When it’s the right choice for the table, it will add to the fun,” she says, adding that margins on those particular items aren’t that strong. “It really is done for the guests. A big part of our culture is for servers to be completely on board with the idea of hospitality. That means they are devoted to ensuring all of customers have positive experiences from start to finish.” continued...

Brenna Beato operations director of Community Steakhouse in Chicago

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Reading Lessons Built into the truest notion of service is an innate ability to read a table, sensing signals, both spoken and unspoken, that convey all kinds of information about guest expectations. “When servers understand that dynamic, it becomes much easier for them to be effective,” Beato says. For Blue Bridge Hospitality Group, a multi-concept operator based in San Diego, the overarching goal is to offer what they call “enlightened hospitality,” a seamless, guestcentric experience. Greg Majors, Blue Bridge’s beverage director, says that often means gently guiding diners through the ordering process. “We want to elevate the experience for our guests rather than upsell them. Say for instance someone orders a glass of house chardonnay. The server might sense that they can take a step back and ask a few simple questions to find out what kind

Guidelines

of characteristics the guest likes in wine: light, medium or fullbodied, fruit forward or not, oak or no oak. Then the server can make another suggestion and give the guest something they never expected,” he says, adding if the questions were on point, there’s a high probability that the choice will be happily embraced. Flip side, “If someone orders a specific glass of wine, there isn’t a reason for the server to question the choice or offer input.” Whether or not the check average increases isn’t really the point, Majors says. It’s about giving the guest exactly what they want. “Our efforts shouldn’t be offensive or invasive. It’s more like a gut feeling, a read of the guests and where they want their dining experience to go. It might drive a more lucrative sale but if the guest understands why it was done, they generally feel that the cost justifies itself.”

Throughout the Blue Bridge organization, which includes such concepts as Stake Chophouse & Bar, Leroy’s Kitchen & Lounge and Lil’ Piggy’s Bar-B-Q, they encourage staff members to put themselves in the shoes of their guests and have a sense of empathy for them. “We ask them, ‘how would you like a server to guide you,’” says Majors. “It all comes down to how well they deal with people. You don’t want servers who are robotic and follow the same script every time. Everything is intertwined. We want them to establish trust with their diners and then guide them through the ordering of food and beverages so they feel we are there for them [the guests], not that they’re here for us.” Upselling success, say Community’s Beato, is easy to measure. “The ultimate win for us as operators is that whatever guests spend, they feel it was money well spent. When that happens, we can count on their repeat business.” Majors agrees. “Carefully handled, upselling increases satisfaction and is a positive reflection on the restaurant. And while it’s secondary to extending enlightened hospitality to guests, it leads to repeat business and a better bottom line.”

greg majors Blue Bridge beverage director

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up right Some do’s and don’ts for putting the art of upselling into practice.

• Skilled servers are attuned to the nuances of guests and use information gleaned to tailor serving styles. If a group is attentive to the server and shows curiosity by asking questions about the menu, it can be taken as a cue that they are keen on a dining experiences rather than a purely functional meal. • Solid knowledge of products is essential to effective selling. When a server suggests an item, they should know exactly why they have put it out there as an option. • Sell specifics instead of general categories. “Would you care to try our house-made peach ice cream?” is more likely to end in success than “Do you want dessert?” • Don’t automatically default to the most expensive menu items. If a guest is interested in an upgraded experience, it often is most effective to guide to the high point by degrees. Says Community’s Beato, “Selling the most expensive item can leave a bad taste.”

• Cocktails offer a platform for moving from the well to top shelf. To the guest who says, “I’ll have a gin and tonic,” follow up by suggesting a premium brand gin, noting the flavor profile it will bring to the experience. “Gin XX is made locally with a blend of botanicals that go well with the tonic’s flavor. On the other hand, if they say right up front that the well pour is fine, the conversation should stop right there. • If a guest orders something specifically, say a margarita in which the brand of tequila is specified, that is usually a good indication that no further options need be presented. If the guest is at the bar and strikes up conversation with the bartender, it may be okay for the second round to gently suggest a like-minded alternate with similar characteristics and a slightly higher price point. • The right terminology is important in the sell. Rather than asking if guests want tap or bottled water, present it as still, sparking or iced water.

• Never talk down less costly menu items. • Don’t ask diners if they would like soup or salad with their entrees in a way that makes it seem as though such options are included in the price. • Never blindside a guest on the price of suggested items. Blue Bridge’s Greg Majors says that instead of reciting them aloud, it is more seamless to gently point to the item and then the price on a printed menu card. • Once entrees are cleared, and barring signals from the table that they are ready to pack up and exit, there are at least two more potential sells—coffee and dessert—and possibly another glass of wine or an after-dinner drink. Beato says that a good read of the table should be the guide. “Especially at the end of a meal, servers should have strong instincts about guest needs.” n

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F B O OU D S & I B EN V E R SA G S E

MOVING ON UP: By Mindy Kolof

Promoting Your Best Employees While it may not be a straight line to the top in foodservice, the paths from dish room to executive chef are varied and plentiful, and every restaurant can offer its employees space to grow. In fact, the National Restaurant Association reports that more than 9 in 10 restaurant managers started as entry-level, hourly workers. Smart operators are doing their best to create a culture that gives employees a reason to stay. It’s all in the mindset, says John Zehnder, at the country’s largest independent restaurant, Zehnders of Frankenmuth whose four-decade stint as executive chef provides well-seasoned wisdom. “We completely understand that younger people often consider a restaurant job something they’ll work at until they find a ‘real’ one,” he says. “So from the beginning, we make it real, letting them know they can advance by taking advantage of our culinary training programs and continuous posting of job opportunities.” Essential to the process is a 90-day probation period for new hires and twice-yearly evaluations during which employees are asked about their job aspirations and advised how to make it to the next rung. Back-of-house employees, from the line on up, are offered education that culminates with certification from American Culinary Federation, a much-valued perk that benefits all, according to Zehnder. “Our industry complains about the lack of trained chefs, but we accept it as a reality and make sure our employees receive the education they need. We require those certifications to advance here, but it’s also a valuable credential they can take with them if they leave,” says Zehnder.

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High achieving servers are offered the chance to become supervisors, but as frequently happens, opt to remain servers compensated by the largesse of tips. Still, there are other ways to reward outstanding performance, advises Jason Kaplan, CEO of JK Consulting, an international restaurant-consulting firm based in New York. These can range from assigning choice sections in the dining room or a promotion to senior server entitled to a bigger share of the tip pool, or creating a new position with more responsibility and commensurate financial incentives. Recognizing and rewarding talent from within your ranks is strongly recommended by industry experts, for several compelling reasons. “You already know your employees’ strengths and weaknesses, how they interact with others, their work ethic, etc., and you don’t know what you’re going to get when you hire off the street,” says Zehnder. Additionally, bringing in outsiders for supervisory and management positions is almost guaranteed to cause grumbling among staff who may feel resentful. Zenhnder stresses the importance of showing a path for growth that is transparent and achievable. “If you don’t offer an opportunity, workers will jump ship for a 25-cent raise,” says Zehnder ruefully.

Seniority doesn’t need to be the primary factor for advancement; owners should consider a variety of traits that signify an employee who’s on the way up. Kaplan ticks them off: • Thorough mastery of current role and an understanding the systems you’ve created • Timely, dependable, responsible • No need to be micromanaged • Want to learn, no ‘know it all’ attitude • Calm, unflustered under pressure • Team player, flexible, first to step in and volunteer to do what’s needed • Ability to multi-task, willingness to be cross-trained • A passion for the business, and a real belief that this is not just a job, but a career path for a lifetime. n

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Whatâ&#x20AC;&#x2122;s Your Motivation? by Mary Daggett

In life, some people are naturally filled with enthusiasm and motivation. Others seem to have a more blasĂŠ attitude. Effective staff managers in foodservice must recognize and respect the fact that every individual is uniquely wired. Some humans are extroverts, while others are more reticent to show their emotions. It could be a mistake to interpret natural reserve as lack of motivation. Much research has been conducted on methods of motivation. Different people are motivated by different catalysts. What drives a baby boomer may not be the vehicle to light a fire under a millennial.

Most human interaction is based on mutually beneficial relationships. Trouble can ensue when one partner in the relationship feels that the other isnâ&#x20AC;&#x2122;t holding up their end of the deal. The conundrum is, of course, how to strike a balance to get the relationship back on an even keel. The foodservice industry is blessed with much diversity. The employee base is multicultural, multigenerational and more. Fortunately, there are basic motivational methods that are proven to strike a responsive chord with nearly everyone.

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Failure to communicate has doomed many a promising relationship, personal or professional. Communication must be a two-way street, with both parties free to express themselves. When this occurs, an atmosphere of mutual respect and trust can develop. Regular sharing of information with employees can improve morale, quell rumors, encourage open dialog, build a cohesive team and foster camaraderie between management and staff. There are many different modes of communication. Larger companies use tactics such as town hall meetings, webinars, video message boards, employee intranet sites, newsletters, etc. It’s true that our industry is fraught with hindrances for two-way sharing due to the hectic nature of the business, daypart shift changes, part-timers’ erratic schedules, etc. New employee orientation is the perfect opportunity to establish a harmonious relationship, followed up at three and six-month intervals. If new hires believe that they are an integral part of a great operation, motivation can likely ensue. A tactic as simple as an employee bulletin board with alerts posted on everything from employee birthday wishes to changes in the operation will go a long way toward turning your players into a cohesive team.

Recognition

Communication

Different people are motivated by different catalysts.

Positive reinforcement is a powerful motivator. Small children respond well to praise. Guess what? Adults do, too. Be sure to give credit when and where credit is due, even if it’s just a pat on the back. Some companies effectively use programs such as “Employee of the Month” to shine the spotlight on outstanding performers. A gift card, dinner for two, movie tickets or other reward are the perfect exclamation point to demonstrate appreciation. Not only does this recognition affect the recipient, it also motivates others to excel.

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Brand Ambassadors

Remind your staff from time to time that they are critically important ambassadors representing your brand. Convey your brand strategy and enlist your employees to spread the good word. The more they identify with your operation, the stronger their sense of pride and loyalty, and their motivation to hold up their end of the bargain. Employees who are content and proud of their workplace will convey this to their family, friends, and, most importantly, to your customers. Encourage them to comment on your Facebook page, and post Instagram photos and Twitter tweets.

What’s Your Motivation?

Establish a Positive Work Environment

Here’s a novel idea: Why not ask your No one will feel motivated to give their best effort if the culture at work is filled with stress and negativity. Remember, management sets the tone so enlist a friendly, approachable demeanor. The boss should not be perceived as the bogey man. Remember the lyrics from the musical “Annie” – “You’re never fully dressed without a smile.” n

staff to contribute their opinions on the best ways to motivate. Somewhere along the line, the golden rule changed from “Treat others as you would have them treat you.” Today, a more apt approach would be “Treat others the way they themselves want to be treated.” Naturally, managers do not have the time or inclination to handle every employee with kid gloves. The point here is to gauge what will be effective with most of your employees.

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f f i n a t g S Up

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When you find good employees, you want to hold onto them. Here's how to do it. As a restaurant owner or manager, do you ever find yourself wondering why good talent is hard to find? Hiring great staff that you could groom and grow â&#x20AC;&#x201D; whether in the kitchen, behind the bar or on the floor â&#x20AC;&#x201D; seemed much easier. There's no question with the rise in popularity of food culture, staffing within the restaurant industry is in a constant state of flux. We're not talking about seasonal or hourly staff, which has always been a segment that has moved around. But finding and keeping good managers, chefs and operational staff has also proven difficult. People want to find the next great thing or, in the case of some cooks, to build their brand and become the next celeb chef. So how do you first find and then keep good people? First off, treat them well. "There has to be an environment where people are happy and they feel respected and appreciated," said Rob Katz, co-founder of Chicago's Boka Restaurant Group, which owns a dozen restaurants, including Girl & The Goat and Momotaro, and employs around 1,200 people. "We're in a very competitive landscape. People are scrambling to incentivize people and pay more. At the end of the day, it's how you treat your staff and fellow employees. You have to treat them

with respect. It has to be a learning environment that can be fun. We've always tried to do that." Creating pleasant spaces where people want to work is key. Restaurants are tense environments to begin with so if you can make work joyful, you'll have a better time keeping people around. But first you have to get them in the door. Sure, if you have a dozen restaurants and a good reputation in the business, as the Boka Group does, people will flock to you. But if you have a single place or are a newer venture, how do you recruit good people? "Going back to 2003, no one knew who we were and we wouldn't attract good people," said Kevin Boehm, Katz's partner. "We wanted people to know we're good mentors and teachers. We could teach them about wine and food. We found some amazing gems who maybe didn't have great experience."

we work with had terrible resumes," said Max Goldberg who, along with his brother Benjamin, own Nashville's Strategic Hospitality, which owns and operates nine bars and restaurants, including the chef-driven Catbird Seat and artistic-inspired cocktail haunt Bastion. "I would guide people to look at personalities way more than experience." Being able to teach and groom people you gel with can sometimes work out better than hiring the person with a great resume, but who can't get along with anyone. Having one bad apple can spoil the proverbial bunch, otherwise known as your restaurant. That said, no matter what position they work, treat everyone with respect and show them they matter. "Showing equal appreciation of every chain of that restaurant is important from a culture standpoint," Boehm added.

Finding those gems came from looking at the people, not their resumes. Someone may not have blue chip experience, but they have a willingness to learn, a drive to succeed and a great attitude to be part of a bigger team. Case in point: Katz and Boehm's first-ever hire is now a partner and the company's vice president.

Beyond education and treating people well, you can incentivize them. Offer top-notch chefs an equity stake or profit sharing. Consider giving staff nice discounts to dine at your restaurants when they're not working. Hold monthly or quarterly events like bowling nights, contests for prizes or parties to show people you appreciate how hard they work.

"Some of the best people

Ultimately, people will

by Ari Bendersky

respect you and want to work at your restaurant. If you own a few places, staff is more likely to want to grow with you so identify good talent early, help them mature professionally and promote from within. "It's fun watching people who start as a dishwasher, work their way up to line cook and eventually become a GM," Goldberg said. "One person is leaving to open his own place. I'm so proud of him. That's the dream." Finally, make sure you have a presence. No one likes a fly-by-night boss and when you're around a lot, showing your staff you're working as hard as they are to improve the business, it shows you're a team player. "The restaurant business is a full-contact sport and a race without a finish line," Goldberg added. "It's important to be present, aware and supportive of your staff. And that translates." n

"The restaurant business is a full-contact sport and a race without a finish line" FA L L 2 0 1 6 R F S D E L I V E R S . C O M 3 5

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Steakhouse Fare – from Conventional to Creative A classic Steakhouse dinner might consist of a simple salad tossed in creamy dressing, a juicy steak, a fluffy baked potato and a slice of chocolate cake. But not all Steakhouses need follow the norm. In the issue’s Food Fight, we explore variations on the classic Steakhouse menu. We go beyond carrots, creamed spinach and the everpopular iceberg wedge; we grill Radicchio and Romaine, add littleneck clams and call it Caesar; we infuse homemade caramel with sweet Bourbon and smother bread pudding in it – and we don’t stop there. The Restaurant Inc team loves to innovate, but traditional steak dinners continue to be popular

staples across the country. So, in addition to delivering tempting twists on Steakhouse fare, Reinhart’s team of skillful chefs also delves into various cuts of beef. What makes tenderloin so buttery and succulent? How do you cook a T-bone so that both sides cook properly? What cuts of beef are the most costeffective? At a Steakhouse, the center-of-plate product is often a major food expense, so our experts have explored ways for operators to make their main courses more lucrative. Dive into this issue’s Food Fight for meaty inspiration, and see what new and exciting ideas you can garner for your next menu update!

Photography by Dan Coha Photography Food Styling by Susan Hevey

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Cauliflower Steaks

Recipe by Markon®

INGREDIENTS 3 Tbsp

Canola oil

1 head

Markon Essentials Cauliflower

3/4 C

Radicchio, chopped

6 oz

Markon First Crop Mushrooms, sliced

Shallot, sliced into rings

Salt and pepper

Markon First Crop Thyme, to garnish

PREPARATION [servings: 2] Slice head of cauliflower lengthwise to get a thin slab, a.k.a. steak. Heat 1 Tbsp. oil in large skillet; add cauliflower and season with salt and pepper. When seared on both sides, remove from pan. Heat remaining 2 Tbsp. oil in skillet. Add mushrooms and sauté until browned; season with salt and pepper. Add shallot rings to remaining oil in pan and cook until golden brown. Arrange plate with cauliflower steak at bottom, topped with sautéed mushrooms, chopped radicchio, shallot rings, and fresh thyme garnish. Serve immediately.

On-trend and healthy, cauliflower steaks have a smoky, nutty flavor; top them with umami-rich mushrooms, crispy fried shallots, and the bitter notes of radicchio.

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GO LIGHT As delicious in taste as they are beautiful in presentation, these blossomed onions are a healthier version of the fried favorite.

Blossomed Onions with Balsamic Recipe by MarkonÂŽ INGREDIENTS 4

MarkonÂŽ Ready-Set-Serve Blooming Yellow Onions

3 Tbsp

olive oil

1 Tbsp

balsamic vinegar

1/2 tsp

salt

Edible petals (optional)

PREPARATION [servings: 1] Slice one onion horizontally nearly in half (leaving onion connected). Repeat vertically, forming a cross. Slice twice more, forming an X so that onion has eight sections. Place onions on foil on a baking sheet. Combine oil and vinegar. Drizzle evenly over onions. Season with salt. Bake at 400 degrees for 25-30 minutes, or until onions are tender and flower shaped. Optional: garnish with edible petals and balsamic vinaigrette. One onion per serving.

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Spinach Salad with Warm Bacon Dressing Recipe by Chef Jeff Merry, Boston Division INGREDIENTS 5 slices

Thick slice Applewood Bacon

1 ½ tsp

Finely diced shallots

½ C

Apple cider vinegar

2 Tbsp

Super fine sugar

1 Tbsp

Dijon mustard

1 tsp

Worcestershire Sauce

8 C

Fresh, cleaned spinach

2 C

Baby Bella mushrooms

Red onion, sliced thin

Hardboiled egg, sliced

PREPARATION [servings: 4] Cook bacon until crisp, remove, drain and chop. Using 2 Tbsp of reserved bacon fat, sauté shallots, then add vinegar, sugar, mustard and Worcestershire sauce and whisk together. Add bacon. Place spinach, mushrooms and sliced onions in large bowl. Toss with dressing and garnish with sliced eggs.

A classic steakhousestyle spinach salad with an absolutely delectable warm bacon dressing! This meal may look fancy, but it's simple to prepare and packed with a double dose of protein in the hardboiled egg and bacon. 40 RFSDELIVERS.COM ISSUE 4, 2016

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Pepperberry Rub, Grilled Berkshire Pork Chop Recipe by Chef Lee Sepaniac, Gourmet Food Group INGREDIENTS 10

12 oz Berkshire Pork Chop

0.5 oz

Pepperberry Rub, Bush Dreams

0.5 lb

Russet Potato, peeled and small diced

4 oz

Heavy Cream

1 oz

Thick sliced bacon, diced

.25 oz

Chives, thin sliced

1 oz

Butter

1/2 each

Green Apples, sliced

2 oz

Arugula

0.5 oz

Demi Glace

0.5 oz

Red Currants

1 Tbsp

Sugar

1 tsp

Red Wine Vinegar

PREPARATION [servings: 10] Rub Berkshire chop with Pepperberry Rub and allow to set for 10-15 minutes. Render diced bacon over medium heat and drain excess fat, Add small diced potato and cold cream then simmer over medium low heat for 15-17 minutes until potatoes are cooked and cream has thickened, finish with chives. Sauté sliced green apples allowing to brown slightly, then toss in the fresh arugula to wilt slightly to finish. Combine sugar, vinegar and currants and cook over medium heat. Reduce for 8-10 minutes. Finish by whisking in demi glace.

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Citrus Chipotle Marinated Skirt Steak Recipe by Chef Jeff Merry, Boston Division INGREDIENTS 1

8 oz. Eagle Ridge® Skirt Steak

MARINADE ¾C

Fresh squeezed orange juice

¼C

Fresh squeezed lime juice

Garlic cloves, peeled

Chipotle peppers

2 Tbsp

Adobo sauce

½C

Cleaned and chopped cilantro

1 Tbsp

Cumin

1 tsp

Ground Cinnamon

1 tsp

Smoked Sea Salt

PREPARATION [servings: 1] Place ingredients for marinade in a blender. Blend until smooth. Place hanger steak in Ziplock® bag, add marinade and refrigerate for at least 4 hours. Remove steak from marinade. Over medium to high heat grill, cook steak until desired doneness. Remove and allow meat to rest. Slice and serve with fries.

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TRY THIS SPUD! A baked potato is a traditional steakhouse but adding ooeygooey butter, crumbly bread crumbs, nutty parmesan cheese and smoky paprika takes this tater to a whole different level.

Hasselback Potato

Recipe by Chef Jeff Merry, Boston Division INGREDIENTS 1

60 cnt Russet baking potato, rinsed, scrubbed and peeled

2 tsp

fresh-grated Reggiano cheese

1 Tbsp

fine bread crumbs

2 Tbsp

butter (melted)

1/8 tsp

smoked paprika

1/4 tsp

minced fresh chive

PREPARATION [servings: 1] Preheat oven to 450°F. Place the peeled potato on a cutting board and cut a narrow 1/4-inch slice from the bottom. Use a sharp knife and slice each potato crosswise, making 1/4-inch slice. Leave 1/4-inch of the bottom of the potato. Hold in cold water to prevent discoloring. Gently stretch the potato open while rinsing under cold running water. Using a paper towel, dry potato before baking. Place the Parmesan cheese, bread crumbs, 1 tablespoon melted butter and smoked paprika, in a food processor; process until blended. Brush prepared potatoes with 1 tablespoon melted butter and pack mixture on top of each potato. Place on sheet pan, cover with foil and bake 30 minutes. Remove foil and continue to bake an additional 15 minutes until the skin is crispy and the potato is soft. To serve, drizzle with 1 tablespoon melted butter and chopped chive over the top.

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Green Bean Bundles Recipe by Markon® INGREDIENTS 8 oz

Markon® Ready-Set-Serve Green Beans

4 oz

prosciutto

1 Tbsp

canola oil

2 oz

herbed goat cheese crumbles

1/4 C

yellow grape tomatoes, chopped

PREPARATION [servings: 4] Steam all beans; when bright green, strain beans directly into ice water. Remove and dry. Divide beans into four different two-ounce bundles. Wrap each bundle with one ounce of prosciutto (in the center of the bundle). Heat sauté pan with canola oil. When hot, place all four bundles in pan. Turn bundles as prosciutto browns until all sides are crisp. Remove from pan. Top each bundle with crumbled goat cheese and chopped tomatoes. Serve as appetizers or aside grilled meats.

BON APPETIT! Tender, subtly sweet green beans get salt and crunch from a prosciutto wrap. Ideal as appetizers or with grilled steaks and chops.

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Steakhouses lend themselves to the complex and steak tartare typically fits that mold. But this version isn't complicated and incorporates a crusty baguette topped with chopped tenderloin and twin quail eggs.

Dijon Steak Tartare INGREDIENTS

Recipe by Chef Paul Young, Reinhart Corporate PREPARATION [servings: 1]

2 Each

Quail Egg

1/8 oz

Chive Microgreens

1/4 oz

Small Red Onion, diced

1 Tbsp

Dijon Mustard

1 Each

French Baguette, sliced on a bias

1 Tbsp

Olive Oil

1/2 Tbsp

Balsamic Fig Glaze

5/8 oz

Capers

5 oz

Beef Tenderloin

Preheat oven to 350 degrees. Lay the cut baguette on a baking sheet and drizzle with olive oil. Bake for approximately 10 minutes or until toasted. Chop the tenderloin into a very small dice. Set the cut tenderloin into a cold bowl and add the Dijon mustard, red onion and season with salt and pepper. Shape into a ring mold so that it stands tall. Top with the two yolks of the quail eggs, and the microgreens. Place the crostinis on one side of the tartare and drizzle with the fig balsamic glaze.

3-5 Crostinis

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For those nights when you want to cook up a nice, juicy steak for your diners. This marinade is made with fresh herbs, tangy shallots and cracked peppercorns.

Herb Marinated “Bistro” Steak With Marinated Tomatoes and Blue Cheese Recipe by Chef Jeff Merry, Boston Division INGREDIENTS 8 oz. Center Cut teres major (Shoulder tender) MARINADE 3 sprigs

fresh thyme

1 sprig

rosemary

1 ½ tsp

Cracked black peppercorns

shallots

EVOO

(Combine ingredients and sweat over medium heat. Cool and marinate meat for minimum of 4 hours) MARINATED TOMATOES 1 large

Local tomato, seeded and chopped

½C

EVOO

2 tsp

Chopped garlic

3 oz

High quality, local, blue cheese crumbles

Sea salt and cracked black pepper

(Combine all ingredients and refrigerate until service)

PREPARATION [servings: 1] Remove steak from marinade. Over medium to high heat sear steak on all sides and place in 350°F preheated oven and cook until desired doneness. Remove and allow meat to rest. Slice and spoon tomato and blue cheese “relish” over top.

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STEAKHOUSE VIBES From savory sides to main meal steaks, we bet your mouth has been watering as you peruse these pages of Food Fight!

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A timeless steakhouse experience typically begins with a Caesar, but this dish changes things up by incorporating radicchio, fresh clams and white anchovies.

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Grilled Littleneck Clam Caesar with Radicchio & Romaine Recipe by Chef Lee Sepaniac, Gourmet Food Group INGREDIENTS 1/4 ea

Radicchio, fresh, quartered

1/2 ea

Romaine Hearts, halved

3 ea

Littleneck Clams, whole

1 oz

Asiago and Parmesan, shaved

1 oz

Butter

1 Tbsp

Garlic, minced

1 oz

Parsley

1 each

Sliced Baguette

2 oz

Caesar Salad Dressing

1 tsp

Champagne Vinegar

2 ea

White Anchovies

PREPARATION [servings: 4] Drizzle Radicchio and Romaine pieces with olive oil and season with S/P, then grill on a very hot grill for only 1 minute per side. Place whole clams on grill in shell and cook until they open, about 4-6 minutes. When open, spoon in mix of butter, parsley, garlic and 1/2 oz of the Asiago and Parmesan cheeses. Cook 1 more minute. Use the remaining butter mixture to spread on baguette slice and grill for 1-2 minutes on each side. Add Champagne vinegar to Caesar salad dressing and whisk, then drizzle over grilled lettuces, then top with the white anchovies and remaining shaved Asiago and Parmesan.

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Venison and Blueberry Sausage Recipe by Chef Lee Sepaniac, Gourmet Food Group INGREDIENTS 9 oz

Venison and Blueberry Sausage

1 oz

Venison Demi Glace

2 oz

Butter

4 oz

Butternut Squash, medium dice

4 oz

Cauliflower

1/2 oz

Sage, fresh picked

3 oz

Tri-Color Quinoa

6 oz

Chicken Stock

Salt and Pepper

This meal has a gourmet spin on it with rich venison meat blended with subtle blueberry flavors on a bed of chewy quinoa, cauiflower and butternut squash.

PREPARATION [servings: 1] Grill Venison Sausages on medium heat for about 8-10 minutes. Mix venison demi glace with 1 oz of water and whisk, reduce by 1/4 and reserve for plating. Pan roast butternut squash and cauliflower separately, each in 1 oz. of butter, allowing them to brown slightly. Deep fry sage in 300-degree oil and then drain onto paper. Once cool, use to garnish the roasted vegetables. Bring chicken stock to a boil, add quinoa and S/P, then reduce to a simmer and continue to cook for 12-15 minutes.

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Kobe Ribeye

Recipe by Chef Paul Young, Reinhart Corporate INGREDIENTS 12 oz

American Kobe Beef Ribeye

1 oz

Garlic whole peeled

1 oz

Fresh Bulk Cherry Tomato, halved

3 Tbsp

Olive Oil 10% Blended, divided

1 oz

Fresh Thyme

1 Tbsp

Coarse Kosher Salt

Â˝ oz

Butter unsalted

PREPARATION [servings: 1] Bring the ribeye up to room temperature then season with salt. Grill to rare. In the meantime, add the oil to a medium hot pan and add the tomatoes and whole garlic cloves, cook on low for about 5 -Â 8 minutes, until the garlic is golden brown and the tomatoes are soft. Add steak into the pan. Add butter and thyme. Baste the steak with the butter until cooked to medium rare. Serve on a plate and top off with 1 Tbsp of the butter sauce, the garlic, tomato, and wilted thyme sprig.

Smoked Salt Baked Potato

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Zabaglione or Sabayon over Fresh Strawberries

Recipe by Chef Jeff Merry, Boston Division INGREDIENTS 6

egg yolks

Â˝C

granulated sugar

Â˝C

Sweet Marsala wine

1 C

fresh strawberries, cleaned

PREPARATION [servings: 4] Over a double boiler whisk eggs, sugar and Marsala wine until the eggs thicken. Method and consistency of sauce is similar to making a Hollandaise.

DESSERT A Zabaglione is an Italian dessert made of whipped and heated egg yolks, sugar and Marsala wine. It can be served hot or cold. This version also includes fresh sweet strawberries.

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Chocolate Soufflé

Recipe by Chef Jeff Merry, Boston Division INGREDIENTS 4 Tbsp

unsalted butter

8 oz

bittersweet chocolate, finely chopped (should be 70% cocoa)

3 large

eggs yolks

1/2 cup + 2 Tbsp sugar 8 large

egg whites, room temperature

3 Tbsp

room temperature water

1 tsp

vanilla extract

1/4 tsp

salt

PREPARATION [servings: 6] Preheat oven to 400°F. Prepare the soufflé dishes by brushing inside with melted butter and coat the inside with sugar. Shake out excess sugar. Melt the chocolate and butter using a double-boiler, stirring occasionally, until completely smooth. Remove the chocolate from heat and stir in the vanilla and salt.

Use a tabletop mixer with whisk attachment to whisk egg yolks and water together until frothy. Add 2 Tbsp of sugar and continue until ribbons start to form. Fold egg yolks into chocolate. Using a spatula combine the 2 ingredients. Place egg whites in a bowl and using a tabletop mixer with whisk attachment beat until they become frothy. Gradually add sugar and beat until stiff peaks form. Scoop about 1/3 of the beaten egg whites into the bowl with the chocolate base. Stir until completely blended. Gently fold the egg whites, 1/3 at a time into the base. Divide the soufflé batter between the prepared ramekins and place on sheet pan. Bake until the soufflé rises about 1 1/2 inches from rim, about 18 to 20 minutes. Remove from oven and serve immediately.

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David Burke

The Steakhouse Giants

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Best in the Biz

by Audarshia Townsend

The

When David Burke was part of the team opening new restaurants for Smith & Wollensky, one of their most important tasks was sanding down all the chairs so that they didn’t look brand new. That was during the 1990s and early 2000s when he was vice president of culinary development for Smith & Wollensky Restaurant Group, and when he left the company to branch out on his own, he took that mentality with him. “One of the biggest questions to ask yourself about a steakhouse when you walk into the place: How does it make you feel? Does it feel like a club? Do you feel like you’re welcome? The feel of a steakhouse is very important,” explains the awardwinning chef. “It shouldn’t be that polished. And when you walk into some of these steakhouses they look too polished to me.” Throughout the years, Burke’s steakhouse-focused concepts have ranged from cozy cult favorite davidburke & donatella that was based on New York’s Upper East Side to tourist hot spot David Burke Las Vegas. And his big personality, inventions and offbeat entrées helped bring him to the forefront as the face of modern steakhouses years before they became trendy places to hang out. Burke is what you call a legitimate “celebrity chef,” as he’s recognized worldwide. He’s competed on

Highlight Achievements, Milestones “Iron Chef America,” two seasons of “Top Chef Masters” as well as made countless appearances on “The Rachael Ray Show,” “Today” and Bloomberg’s small-business television series “The Mentor.” Burke has also published two cookbooks, but his biggest achievement to date is obtaining a patent with the United States for a dry-aging beef process at the David Burke Primehouse in Chicago. It features a room lined with pink Himalayan salt, where the beef is allowed to naturally dry with help from the salt. At the same time, the beef absorbs the subtle flavors of the salt, resulting in beef that is tender and deep with flavor. The steaks are typically aged for 28, 40, 55 or 76 days. The longer the steak ages, the more intense it becomes as moisture evaporates and concentrates the flavors. “That patent belongs to me, the individual, and it’s hanging on my wall,” Burke says, beaming. As in the case of most people operating on the creative level of Burke, he’s always looking for the next big challenge. In 2015, Burke left his namesake restaurant group to join forces with hospitality magnate Jimmy Harber at ESquared Hospitality, which owns the BLT Steak brand. As a consulting partner and head of culinary development, he’s developing a new David Burke brand of restaurants.

The first one to open is BLT By David Burke, a high-end steakhouse with dry-aged and wet-aged beef as well as seafood and David Burkeinfluenced food. He describes the specialties at the New Jersey-based outpost as “ethnic in nature and more stylish than what you’d see at a traditional steakhouse.” Plans are also underway to debut BLT Prime at the Washington, D.C. Trump International Hotel, plus the moderately priced Tavern By David Burke in New Jersey and a manufacturing facility for processing beef, which will also be located in New Jersey. There will be quite a few consistencies throughout the new restaurants, with Burke maintaining simple approaches to food. Most important, he’ll offer the food he prefers to eat when he’s off the clock: “I like my ribeye steak to be sautéed, cooked in a cast-iron pan with dryaged beef fat, garlic and a little bit of fresh thyme. “I’m not interested in eating foie gras and rabbit at a steakhouse. I want side dishes, really unique vegetables and grains, and some cool fries or potato dishes. And I want some really cool pastries.”

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When Randy Waidner took over the reins as corporate executive chef at the Chicago-based Gibsons Restaurant Group in 2006, his first mission was to improve the beef program. He wanted the classic steakhouse chain, which opened its first restaurant in 1989, to stand apart from his competitors by featuring beef exclusive to them. Therefore, he set out on a mission that took five years. The end result is on all of the Gibsons’ restaurant menus today, U.S.D.A. Gibsons Prime Angus Beef. They’re the first and only restaurant group in the country to have a U.S.D.A. Certified Angus Beef Program, and the beef is sourced from a carefully selected list of farms in the upper Midwest region.

“It is our own third-party audit system with the government,” explains Waidner. “We can say with authority that these animals are this breed, this specification, they’re fed this, they’re aged for a specific amount of days, and we get them from this region. It is as close to a guarantee as you can get without having to buy the entire animal.” Beyond the inventive steak program, Gibsons remains classic in every sense of the word. And other than a new craft cocktail program, the chain

doesn’t have any intentions of going head to head with the recent crop of modern steakhouses. “That was my biggest focus when I came (to the company). I wanted to focus on what made us great,” says Waidner. “We’re not going to hang bacon from the wires. (Other steakhouses) have a niche and we have a niche. And I believe doing what you do and doing it well, and executing it and training your staff is a winning formula. It’s worked for us. And we’re insanely successful.”

Randy Waidner

Gibsons Boasts

Pioneering

U.S.D.A. Certified Angus Beef Program

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The Steakhouse Giants

A Trendy Approach To Steakhouses

Pays Off

For STK

Celeste Fierro

STK, one of the country’s biggest modern steakhouse chains, launched in 2004 to appeal to a demographic looking for a concept that was “unique, fun, accessible and sleek.” That’s according to Celeste Fierro, co-founder and senior vice president of The ONE Group, who adds that “STK encourages a social experience, and we highlight the fact that it’s a vibe-driven, energetic restaurant. It definitely is not a typical or traditional steakhouse.” Her company’s formula is apparently working, as the brand boasts 11 locations, with even more planned for the next two years in a number of cities, including Ibiza, Denver, Toronto and San Diego. Fierro stresses that each location boasts a distinct personality. “Each STK has a similar energy and ‘DNA’ in a way—comparable

aesthetic, in-house deejays, signature menu items, exemplary service—however, each restaurant is unique and customized to adapt and reflect the city that it’s in,” she explains. “While the core experience will be consistent from city to city, the overall experience will vary slightly from city to city. STK Las Vegas will not be the exact same vibe as STK Chicago or STK London, for example. It makes it fun to travel and experience each location’s unique offerings.” Steak choices range from small (14-ounce bone-in filet) to large (34-ounce Cowboy ribeye steak) and are available on every menu. Events, however, vary. For example, the original flagship location in New York’s Meatpacking District hosts a daily happy hour with drink and food specials, while the Midtown Atlanta outpost features a popular weekly

champagne-focused party. Of course, the locals at each location help shape the venues’ personalities. Fierro adds that what makes STK distinct and successful is its connection with customers. “Whether it’s a smile, buying someone a drink or touching a table to say thank you, I truly believe that if you extend genuine kindness and hospitality to anyone, it goes a long way,” she says. “Taking the time to say thank you to a guest is key. It is the first step in building a relationship and turning a stranger into a friend. This is the kind of attitude and service that we try to emulate at each of our STK restaurants. Even through our social media and marketing campaigns, we try to have a fun, personable attitude towards our audience.” n

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What's the Beef? by Ari Bendersky

GRADES, STYLES & MORE Have you ever bitten into a nice-looking steak to then only chew on a tough, grizzled piece of meat? Sure, it could be due to the way it was cooked, but it could also point to the quality of the beef. The tougher a steak, the lower the grade. Conversely, if you have a steak that melts in your mouth, you're likely eating top Prime. Do you know the difference? It matters with what you're buying and putting out to your customers.

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What's the Beef? The U.S. Department of Agriculture (USDA) grades beef based on quality and consistency. It looks at the amount of fat content, otherwise known as marbling, and also the animal's age. It gives grade ranks as Prime, Choice and Select (and then lower-quality grades you generally don't want to pay attention to) where higher marbling and lower age play big factors on the grade. Few people know as much about meat in America as Pat LaFrieda, owner of New Jersey's Pat LaFrieda Meat Purveyors, which started as a butcher shop in Brooklyn in 1922. We chewed the fat with LaFrieda, who discussed everything from Prime and Select to grass fed to grain finished.

Restaurant Inc: What is the basic difference between grades of beef?

RI: What should a chef look for when ordering beef?

RI: What about grass fed vs. grain fed or grain finished?

Pat LaFrieda: The main thing to look for is intramuscular fat. That's what makes it tender. That's one variable [the USDA is] looking for. The second most important is the age of the animal. The beef that's prized in the U.S. is 22 to 24 months of age; that's what it takes to grow an animal to the correct size when they're finished on grain with no growth hormones.

PL: They first need to identify who they are: Are they a high-end steakhouse or are they making cheese steak? There's a market for everything. Once they identify who they are, [they can determine] what product and grade they should be using.

PL: All beef is grass fed for about 80 to 85 percent of its life, then the last 15 percent determines if it's grain or grass finished. About 99 percent of cattle is grain finished.

RI: Why would a restaurant owner or chef want to know the differences â&#x20AC;&#x201D; what is the benefit to knowing that? PL: If you don't have Prime beef, or at least high Choice, in a new steakhouse where the prices are suggesting that's what it is, it won't be around for long. It goes Prime, then Choice and then Select â&#x20AC;&#x201C; Select is a little more marbled than grass fed, but grass fed is not a grade. It's just the way it's fed.

RI: What about natural vs. organic? RI: How do grades play out in the way meat is cooked and how it tastes to the diner? PL: The better the grade, the faster the meat cooks; there's more fat content and more heat traveling through the steak. The higher the grade, the more tender the meat. For every piece of intramuscular fat, there's that much more of that buttery internal fat content that allows the steak to be tender.

PL: Organic isn't just in the meat, it's in the land, which has to be certified organic for four years before animals are put on it. That's why you see more natural over organic. It's too hard and expensive for the farmer and expensive for the consumer. All-natural products make more sense. They're raised without hormones or antibiotics.

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RI: How does aging come into play when a chef is looking to buy beef? PL: Not only is it very trendy right now, but the more people who eat dry-aged beef, the more they want it. It's the largest growing category in steaks. That added enriched beef flavor and reduced moisture product yields something that's very sweet, very tender and packed with flavor.

RI: What's the minimum? PL: Twenty-eight days, teetering around 1 month is when you start to get some of the dry-aged notes.

RI: And what is Angus? PL: Angus is a cross of different American breeds that's the most consistent for yield, which is looked at the most. When the government sets the market so to speak, they're going off product that has the right yield. Black Angus is the most consistent when it comes to usable yield and usable beef. Another popular breed is Hereford. n

Pat LaFrieda owner of New Jersey's Pat LaFrieda Meat Purveyors

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by Mary Daggett

THE STEAK SPECTRUM RUNS THE GAMUT

FROM FLAT IRON CUT TO CHATEAUBRIAND When well-heeled New Yorkers sat down to a steak at Delmonico’s a century ago, little thought was given to how that slab of beefsteak arrived on their plates. There was no “farm-to-table” movement. Perhaps some curious captains of industry reflected on their investments in the cattle ranches “way out West,” and the cowboys who drove their herds along

the Chisholm Trail to railroad terminals for the journey to the stockyards in Chicago. Today’s steak lovers are more sourcecentric, interested in sustainability and knowledgeable about the cut of beef they are ordering. Cuts of beef begin with sections. Each section is divided into distinctive cuts, each with its own

flavor profile and best methods of prep. Successful steakhouses across the nation are very exacting about the types and cuts of beef they procure, ensuring the best ROI while delighting their customers’ palates. Luckily, there is a cut for every application.

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Flat Iron This cut is taken from the chuck section of the steer, yet is flavorful, juicy and well-marbled. It is the second most tender beef muscle. The flat iron cut is a good value, should be cooked using dry heat, and in addition to steak, is perfect for fajitas, stir-fry and kabobs.

Prime Rib, Standing Rib Roast & Ribeye

These mouthwatering cuts from the rib section cross over into pricier, special occasion beef. Rib Roast is the standout at brunch buffets and special occasions. Boneless and Bone-In Ribeye are very popular with diners. The trendy Tomahawk steak is a large ribeye with a long frenched bone that resembles a tomahawk. Its impressive shape elicits a lot of attention in the dining room. Best prepared with dry heat methods.

Top Sirloin Filet Mignon Cut from the most tender muscle section, hence the name Tenderloin, Filet Mignon is truly a premium cut. It is the most flexible cut on the carcass. Best prepared with dry heat cooking methods.

T-bone, porterhouse & strip steak

These three tender and flavorful workhorses appear on almost every steakhouse menu. The first cuts starting at the rib end of the short loin are the bone-in strip steaks. The steaks cut from the center are the T-Bones, and the Porterhouse steaks are cut from the portion closest to the sirloin. If the Tenderloin is removed, there can be no T-Bones and Porterhouses. Best prepared with dry heat cooking methods.

One of the most versatile cuts, top sirloin steak provides a quality dining experience at a moderate price. From the loin section, sirloin steak is best prepared with dry heat. Recommended for Philly cheese steak sandwiches, London broil, fajitas and stir-fry.

chateaubriand Cut from the center of the Tenderloin â&#x20AC;&#x201C; the most tender and prized spot of all. This impressive cut is served primarily at highend restaurants. Best prepared with dry heat cooking methods.

Much of this information was provided courtesy of the Beef Checkoff and BeefFoodservice.com. This illustration represents the sections in a side of beef. Each section is divided into cuts. Courtesy of the Beef Checkoff and BeefFoodservice.com n

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Raise the Stakes Beef Up Your Profits with Steak on the Menu

By Mindy Kolof

There’s no substitute for a succulent steak, and even during the dark years of sky-high prices (2014-15), steak never moved far from its regal center-of-the-plate status. More than a billion pounds of steak are sold annually, a figure that’s destined to rise as farmers and ranchers rebuild from the history-making drought. Prices are not just stabilizing but on the way down. And that makes now the perfect time to take a deep cut into what’s at stake for steak on your menu … see below for stats, facts and why they matter from experts Dave Zino, executive chef, National Cattleman’s Beef Association and Kelly Weikel, Director of Consumer Insights, Technomic.

Prices Down, Profits Up

Weighted Average Choice/ Select Cutout Price: • 2015: $236/cwt. • 2016: Year To Date: $219/cwt. • Difference: -$17/cwt. Or -7.2% Forecast for all of 2016: wholesale beef prices 9-10% lower than 2015. Source: USDA

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• 90% of consumers say they’re eating beef monthly.

Where’s the Beef?

• Beef represents 30% of total foodservice protein.

Everywhere!

• More than 50% of operators menu steak.

cuts to remember Most popular and fastest-growing • Sirloin

• Tenderloin

• Skirt

• Ribeye

• NY or Kansas City strip

• Flat Iron

• Filets (women show a marked preference for this cut)

• T-Bone/Porterhouse

• Ranch

• Prime rib

• Delmonico • Flank/medallion/tips

Up and Coming • Tri-Tip: a lean, tender, full-flavored and profitable cut with minimal waste. Use for Mexican or barbecued beef, sandwiches, stroganoff, kabobs, breakfast dishes. • Chuck Tail Flap: needs no tenderization or marination. Slice thin for Asian specialties, shred for use in appetizers, wraps, pizza. • Sirloin Bavette: boneless muscle needs tenderizing, cut against the grain in strips to marinate. Use for fajitas, French dip, Italian beef and Philly cheese steak sandwiches. • Coulotte Steak: provides the full sirloin experience at a lower cost. Sear, fat side down; render some of the fat before flipping and browning the lean side; then roast in oven. Use as COP entrée, or slice and cubed. • Ribeye Cap: pull the cap off a ribeye, cook as a steak or roll into a roulade. FA L L 2 0 1 6 R F S D E L I V E R S . C O M 6 5

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Steaks Mean Hearty Meals, Bigger Checks

Check sizes are higher when steak is ordered because consumers are more likely to order additional, higher-margin items on the menu.

Side dish

Alcoholic Beverage

Dessert

Check average vs. chicken

Casual dining

93%

27%

11%

34% higher

Fine dining/ upscale hotel

91%

64%

31%

33% higher

Venue

Source: The NPD Group

Terms that indicate real value to diners. Where it comes from is very important, says Zino. “Customers want to know the beef was grown locally by real people. High quality monikers like primer, USDA beef, waygu are also meaningful.” According to industry research, natural, unprocessed beef that is hormone, steroid and antibiotic free are among the options consumers indicate they are most likely to pay more for.

New Takes on Steaks Try cold smoking a tenderloin, then cooking.

Coffee or porcini (mushrooms) rubs, cabernet mustards

Stretch the steak with cubes in kabobs, breakfast beef burritos, use as toppings for entrees.

Complement beef with savory umami flavors - onion, garlic, truffle butter and bacon.

Where to FInd the innovators: • Burwell’s Stone Fire Grill in Charleston, SC, cooks steaks over a 1,400 degree, wood-fire oven or a 700 degree stone at the table. • David Burke’s Primehouse in Chicago offers a selection based on dry-aging time, from 30-day Porterhouses to 75-day ribeyes. • Maple and Ash in Chicago serves an umami bomb of a sandwich - wood-fired prime rib with wild mushrooms, caramelized onions, arugula, banana peppers and provolone cheese.

• Fleming’s in Phoenix, AZ goes small plate with sliced filet mignon, shiitake risotto, chili oil and porcini butter drizzle. • La Chasse in Louisville KY treats the Wagyu flank steak right, grilling it with brown sugar and cumin and serving it atop local aquaponic lettuce tossed in 20-year sherry vinaigrette, and a side of herbed Reggiano french fries. • Table in Asheville, NC, makes a fusion hanger steak, with sweet onion, watercress, brown butter, fingerling, Ibores and Chinese black bean-balsamic. • Peacock Alley in Bismarck, ND innovates with sirloin steak bite appetizers, topped with smoked Gouda and bock mustard. n

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International Steakhouses Offer Flair, Ethnic Accents by Audarshia Townsend

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Corporate Chef Ce Bian

Some carnivores prefer their steaks classic and rare, while others like them with a little ethnic flair. Those in the latter category will now find more choices as internationally inspired steakhouse concepts have exploded throughout the country within the last eight years. While they offer an intriguing alternative to classic steakhouses serving traditional meat and potatoes and the occasional white asparagus, some have been criticized for using low-grade beef. That’s not in the case of the contemporary Japaneseinspired Roka Akor, an Arizona-based restaurant group with locations in Chicago, Houston, San Francisco and Scottsdale. According to Corporate Chef Ce Bian, Roka Akor only uses prime beef and authentic Japanese Wagyu beef. “The key to success is the quality of meat, and only five percent of cows in the United States make prime beef,” explained Bian. He believes that by offering quality meat, it puts them on a level playing field with the more traditional and established steakhouse concepts. And that, in turn, helps Roka Akor attract the steakhouse purists.

What sets them apart is that Roka Akor prepares all steaks on the robatayaki, which slow cooks meats over hot charcoals. It’s a traditional Japanese method of barbecuing and helps extract flavors and juiciness of the beef as well as seafood and vegetables. Bian prefers this method because it helps with consistency. The restaurants’ servers also encourage guests to dine communal style to sample a variety of dishes. Bian adds that the emergence of globally focused steakhouses has inspired classic and modern steakhouses to sprinkle a little ethnic flair at their establishments. For example, he continues, more steakhouses are serving sushi and tuna poké as appetizers, plus sweet potatoes and bok choy as side dishes. His recommendations for when you visit a Roka Akor: “You can get meat and potatoes at any steakhouse, but here you’re given exotic choices, so take advantage of them.”

Considering adding a little ethnic flair or fusion to a classic or modern steakhouse menu? Here are some examples of restaurants doing it well: • Artango Bar & Steakhouse. The flashy Chicago steakhouse is rooted in Argentine cuisine. There’s live music and dancing, but the kitchen cranks out serious, well-defined fare. There’s a number of prime beef cuts on the menu, from a 12-ounce filet mignon to a 20-ounce ribeye. Most steaks are marinated in garlic, parsley and olive oil before grilling. • Capa. The Spanish-inspired steakhouse in Orlando offers prime, dry-aged steaks, of course, but guests may order shaved truffles or rioja sauce as toppings. Also, Spanish charcuterie, house-spiced hazelnuts and ham croquettes add intrigue to the appetizer menu. • CarneVino Italian Steakhouse. Owned by culinary power duo Mario Batali and Joe Bastianich, CarneVino boasts an in-house butcher who hand-selects the highquality beef. The menu includes a number of handmade pastas and crudo as well as Italian sides like charred baby artichokes with mint salsa verde and Tuscan fries topped with fresh herbs and olive oil. It’s based in Las Vegas. n

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No Steaks: How Does the Woman Card Play at Steakhouses? By Mindy Kolof

For decades, the winning formula of man and steak has built thousands of thriving temples of testosterone, complete with red leather banquettes, dark-toned wood walls, bourbon straight up and an unmistakable ‘girls keep out’ message underlying it all. Fast forward, it’s 2016 and time for women to turn the tables and dine at them too. Can steakhouses, long steeped in manly traditions, open the doors and provide a welcoming environment that plays well with across the board? Restaurant Inc. delves into this meaty topic with steak knives held high, the better to slice right to the truth. In fact, it’s already happening in many places around the country, and while there may be a high-profile fail along the way (Eva Longoria’s SHe by Morton’s), there are many more success stories. Fleming’s Prime Steakhouse and Wine Bar, a respected national chain, makes a small plate of Certified Angus hanger steaks that’s proven great appeal to women, while Burwell’s Stone Fire Grill in Charleston, SC, bills themselves as ‘female friendly’ with an open floor plan, modern portions of approachable protein cuts, artistic food presentation, warm color palette and fresh, craft cocktails. One prime example is STK, billing itself as ‘not your daddy’s steakhouse.’ “They’re doing it right by making it approachable and focusing on the

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entertainment value of the dining experience, which resonates with women,” says Technomic’s Kelly Weikel. The key, according to Jonathan Segal, CEO of One Group, the company behind the uber popular STK brand, is including elements that appeal to both sexes. “You can’t just say you’re a steakhouse for women … that implies that men aren’t welcome. Steakhouse operators would be remiss to discount half of the population by focusing singularly on men or women, so we take a holistic approach that focuses on what every diner is seeking … a memorable, fun night out,” he explains. STK’s concept blends a modern steakhouse and a chic lounge into one. “We offer a dining experience unlike anywhere else, where the cuisine, service and atmosphere is second to none when compared to a ‘traditional’ steakhouse,'” promises Segal. Segal has been an equal opportunity marketer throughout his career. In the 1990s, with his partners at a former hotel booking company, he began a campaign for female business travelers, adding meaningful amenities like hair dryers, makeup mirrors and irons in every room. Reimaging the steakhouse with STK is a natural evolution of his quest to create an inclusive brand that appeals to all customers. Numerous interviews with women revealed the main flaws in the current steakhouse model, revolving around portion size, lack of social scene and dining

rooms that resembled a gentleman’s club. All have been meticulously addressed in the innovative STK concept, which plays out nightly like this: • Environment/décor bears no resemblance to a typical steakhouse, instead featuring pastels, purples and cream colors. The DJ and bar are the focal point of the room, and diners can choose to eat there, at an elegant table or in an intimate booth. • Menu selections reflect traditional steakhouse dishes with a spin – crab salads instead of crabcakes; a replete selection of fishes; steaks in small, medium and large cuts; bite-sized desserts such as a tiny ice cream cone sampler or bag of donuts. • Entertainment, the value proposition of STK, creates a destination known not only for upscale meals, but for drinking, dancing and socializing. “They can come for drinks, stay for dinner, and keep hanging out with us. Our clientele is past the clubbing all night stage but they don’t want their evening to end at 9:30 either. We offer an experience they can build their whole night around.” As a result, STK’s revenues are 60% food/40% liquor, compared to the usual 30% liquor at steakhouses.

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Fact is, it works. The guest ratio is 55% women/45% men, with repeat business standard operating procedure. At a recent visit to the Chicago location, STK’s charm was in full evidence. Customers grazed through the appetizer menu at the bar, others enjoyed full service dining at the tables and still others gravitated to the dance floor as the DJ kept energy levels high with a thoughtfully curated selection of feel-good hits. Dancing in every part of the spacious restaurant is a nightly occurrence, according to the bartender who approached each customer with just the right blend of enthusiasm and menu knowledge. The original STK opened in New York City’s Meatpacking District 10 years ago, and growth was deliberately kept to a minimum. “At first, we kept the brand to one singular location,” reveals Segal. “We wanted to get it right and that meant not growing too fast, too soon.” Today, STK has found a warm welcome in almost a dozen cities from Atlanta to London, with nine more ready to launch. Segal keeps the crowds coming despite an almost nonexistent advertising budget, turning instead to press attracted by daily celebrity sightings, industry awards, skillful use of social media and, of course, word of mouth. n

NO MISS STEAKS: HOW DOES THE WOMAN CARD PLAY AT STEAKHOUSES?

“Customers don’t remember their favorite nights out in a singular way—it’s not just the food, or just the décor, or just the music. The combination of all of those things creates a vibe that you can only find at STK,” says Segal.

C o

L m

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STEAKING CLAIMS

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Few food groups are as intractable as prime beef when it comes to food cost and margins. To restore some sanity to profits, steakhouses increasingly are looking beyond filets, New York strips and Porterhouses, building out menus with more variety of flavor and cost. Happily, there are lots of choices that satisfy operators’ budgets and diners’ appetites.

by Min Casey

Prime, corn-fed Midwestern steaks may be menu darlings, adored, coveted and sought out with happy abandon by indulgent, beef-loving diners but it’s hardly an industry secret: steakhouses find the most profits in ABM—anything but meat. Appetizers, sides, cocktails, bottled wine and desserts are essential, their margins balm to the profit pinch. Beef, especially prime, can carry a price tag that makes buyers wince—and that’s at wholesale. Apply food-cost math and most of those steaks price themselves right into the upper stratosphere. Profit-minded operators looking for some relief have nothing to beef about; there are lots of options besides the hide-bound menu stalwarts — cuts and grades that offer delicious eating at friendlier price points. “It can’t all be prime and fortunately it doesn’t have to be for great results,” says Tim Cottini, executive chef of Fork and the newly opened Knife; the restaurants, just a few short blocks away, are in Chicago’s bustling Lincoln Square neighborhood. While Fork is a classic American gastropub, Knife is what Cottini describes as different, a modern take on the traditional steakhouse.

“It’s not just steak on a plate; there are twists and turns to keep it interesting. We have a wide variety of sides and sauces.” Sides are plated with entrees rather than served family style and the meat sauced. “This is so diners can build personalized meals,” he explains, adding that plates arrive at tables looking complete. Veering from the standard steakhouse format gives Cottini latitude in crafting the menu, allowing him to introduce diners to less familiar cuts that still manage to sate guests’ beefy urges. “There’s a lot out there that hasn’t really been explored as much as it should be. It’s not so much that the cow has grown new parts,” says Knife’s Cottini. “But they can be broken down differently, yielding new cuts.” To nab the quality he sought, Cottini and his team tasted products from eight purveyors. All were grassfed and grain-finished. “Due to cost, we didn’t look at prime,” he says. Instead, a top-tier choice grade made the cut. “When you look at it, the meat is beautiful, heavily marbeled much the way you expect prime to be,” Cottini notes. “The cost is a lot better, though, for us and for customers.” continued...

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Middle Ground

Community of Trust

At Ye Olde Steakhouse in Knoxville, Tenn., co-owner Cheryl Wilson notes that careful purchasing along with care in cooking and handling are key strategies that allow the 48-year-old restaurant to continue offering guests the steaks they hold so dear. “It’s something we have to be aware of and watch closely. A lot of customers have been coming for a long time and have expectations that every visit will be just like the ones before, especially the food,” she notes. Her son, Hugh Wilson, is tasked with purchasing and she says it’s a job that isn’t as easy as it used to be. “He spends a lot of time to ensure quality, consistency and price.”

With an “out in the neighborhood” location, Chicago’s Community Tavern has a devoted following of regular guests, people who have come to think of it as a local spot to drop in for casual midweek meals as well as weekend splurges. At the same time, strong reviews draw first-time customers from a wider radius. Executive chef/partner Joey Beato is mindful of exceeding all their expectations.

Hugh Wilson acknowledges that many of Ye Olde’s long-time diners waver little from their dining habits. “They like strips and filets,” he notes. But even with that, he sees more consumers interested in variety. “It could be because of cost or maybe they want more variety,” he says, adding that this has led him to explore what he calls middle meats. “There are some excellent cuts from the mid-area of the cow and we’ve had good results with that.” Noting that many of their tried-and-true customers are of an older demographic, Hugh Wilson says that adding cuts such as flat-iron steak will serve a purpose. “They are very good and it’s something that appeals to younger diners who come with a different set of expectations in price and taste.”

“Regulars have come to trust us so they’re willing to go deeper into the menu and try something a little different. Others want the classic steakhouse experience,” he says. A stand-out star is ribeye, a 16-ounce dry-aged beauty that has been on the menu since the restaurant opened. “It’s important to feature it but it’s a loss leader,” notes Beato. Other cuts such as the skirt steak featured in steak frites and short ribs help to cushion the blow. Beato works closely with his meat purveyor and feels that they’ve established a strong working partnership that helps buffer the cost. “He works hard to provide what we need,” Beato explains. The kitchen team, too, has a lead role in keeping food costs in line. “The cook’s end is very important. Meat is a big expense and it’s their job to handle it properly and make sure there’s no waste.” In the end, Beato understands that guests drive the menu and he is constantly on his game to make the hard realities of food cost balance out. “It’s our job to make the menu unique and different, and to offer it at a good price. When we do that, we’ve hit it well.”

continued ...

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Steaks High and Low Even the most staunchly tradition steakhouses build menus with variety in pricing, size and tastes. “You have to. It makes sense all around, for us and for guests,” says Community’s Joey Beato.

Minetta Tavern, New York City: Cote de bouef ($148); steak frites with maître d’ butter ($36).

Boeufhaus Chicago: Twenty-two ounce 35-day, dry-aged, grass-fed, grainfinished ribeye ($60); steak frites with 8-ounce hanger steak, boeuf fat fries and béarnaise sauce ($26).

Killen’s, Pearland, Texas: American Wagyu, Illinois corn-fed, dry-aged 21 day, bone-in ribeye, 34 ounces ($110); 8-ounce, Nebraska corn-fed, 28-day wet-aged filet mignon ($40); braised beef stroganoff with homemade noodles, forest mushrooms and 62F egg ($26).

Outback Steakhouse, Oklahoma City, OK and other locations: Victoria’s 6-ounce filet mignon ($21.49); Outback 6-ounce sirloin ($11.99)

Del Campo Washington DC: 48-ounce tomahawk ribeye for two ($120); 10-ounce Wagyu bavette steak ($34); 10-ounce prime hanger steak ($31).

Chippewa Inn, Hayward, Wisc: 20-ounce bone-in Frenched ribeye ($37); 8-ounce grilled sirloin steak ($20).

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Quick to the Cuts Here’s a sampling of more-moderately priced steak cuts to consider. Whether they balance out pricy options or are chosen as a solo steak offering on a diverse menu, they perform well for food costs and eat well, too. Spinalis, also known as cap steak or ribeye cap: This is almost too good to be true, a beautifully marbled, tender strip of meat that surrounds a ribeye opposite the bone. The whole muscle is about 16 inches long, 8 or so inches wide and an inch thick. It is ideal for highheat cooking, either under the grill or in an infernally hot pan. Tri-tip: Although it has caught on in California, this triangular muscle from the bottom sirloin is tender and ideal for grilling and smoking. Flap steak: Sometimes called bavette (sort of a catch-all term in France for thin steaks), this is generally cut from the bottom sirloin butt. Richly flavored, it works well for grilling; it is best cooked rare or medium-rare. Flat-iron: From the shoulder, found adjacent to the shoulder clod, it is generously marbled and even in thickness—an asset for cooking. It is deliciously beefy and juicy, suited to the grill or a quick pan sear.

Boneless short ribs: You’re not alone if you assume this to be short ribs, cut from the ribs and then deboned, but you’d be wrong. From the chuck shoulder primal cut, they have a lot of connective tissue that when cooked properly makes them tender and flavorful and allows them to hold their shape. Sirloin filet: This pretty much looks like the coveted filet although it is not as tender. Flipside, it has a beefier, richer taste and is very lean, a plus for some diners. Denver cut: This cut keeps on trying to find its fame and to many minds, it’s overdue. “Discovered” when the beef industry asked two universities to explore alternate ways of breaking down beef, this super-marbled cut from the chuck boasts flavor, tenderness and versatility. Said to be the fourth most-tender cut (behind tenderloin and two others on this list, the flat-iron and rib cap), it’s a gem waiting to find an audience. n

Hanger steak: Located near the kidneys—where it hangs, hence the name—this cut for years never really showed up on the market. For one thing, there are only two per cow. And they have a strong, pronounced flavor; some say they taste of the kidneys with which they keep company. But their alternate name says it all; they also are called butcher’s steak because butchers typically reserved this cut for themselves. In France it is called onglet and often makes up the steak part of steak frites.

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SAUCES ENHANCE STEAK by Mary Daggett

No self-respecting gourmet is going to top filet mignon with a bottled steak sauce. But, a signature sauce prepared by your chef – now that’s a sauce worthy of consideration. A well-made sauce can be a tremendous enhancement to steak, adding an extra dimension of flavor, texture and color to the meal. A sauce can be simple and straightforward, or tricky and temperamental. Once the techniques are mastered, however, these savory gravies will be an important element of your steak secrets. Sauces can augment an operation’s signature appeal tremendously – whether adding French flair or a trendy edge and always, complementary flavor.

Let’s check in at several outstanding steakhouses to see who’s getting saucy with their steaks.

» » »

At Kayne Prime Steakhouse in Nashville, the menu listing just under the impressive steak selection is called “Signature Chapeaux.” Here are the coverings that top off the steaks to a tee, each listed with an upcharge. Truffle Béarnaise; Tamari Bordelaise, Creamy Anticucho; Yuzu Chimichurri; Foie Gras; Blue Cheese Butter; Bone Marrow Butter; Truffle Butter; and a trio, quartet or quintet of sauces. At Charlie Palmer Steak in NYC, the Wagyu and Kobe beef are complemented with these sauces: Béarnaise, Red Wine Shallot, Green Peppercorn, Horseradish Cream, CP Steak House Sauce and Dijon Mustard. Ruth’s Chris offers a trio of sauces for its prized steaks, including Black Truffle Butter, Shiitake Demi-Glace and Honey Soy Sauce. The oldest (established in 1941) and what many believe to be the finest steakhouse in Chicago, Gene & Georgetti’s, features ala carte steak sauces for $5 extra. These include Béarnaise, Red Wine Reduction, Peppercorn and Dijon Demi-Glace.

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In the old days, French chefs had the corner on sauce. While traditional Béarnaise is still ubiquitous, today’s innovative chefs are jazzing up steaks and stirring palates with new trends. Here are a few of the special sauces – old and new – that will truly enhance your steak offerings: Béarnaise This classic French sauce is the classic pairing for steak. Related to Hollandaise, it’s made with eggs and butter, and flavored with wine, shallots, tarragon, salt and pepper. A great Béarnaise is a show-stopper. Bordelaise Another French creation perfect for pairing with steak, it originated in Bordeaux. It is a red wine and demi-glace reduction, with shallots, thyme, peppercorns and butter. The original version incorporated bone marrow. Horseradish Cream This zippy dip has great affinity with prime rib and other cuts. Its zip comes from horseradish, mustard and vinegar, which are whisked into a roux-based white sauce. Heavy cream is often added for richness. Blue Cheese Blue cheese and its cousin, Gorgonzola, have tremendous affinity with steak. For a simple enhancement, just sprinkle cheese crumbles atop steak after cooking. The cheese will melt slightly, and add bold, sensual flavor. Or, blend the cheese into a white sauce for creamy, pourable consistency.

Au Jus The roast beef itself helps make this simple sauce. While the meat rests after roasting, skim fat from the pan juices, which are then augmented with beef broth. Au Poivre After sautéing steaks seasoned with peppercorns, the pan is de-glazed with brandy or cognac and demi-glace or beef broth is added to increase volume. Heavy cream and butter are employed for enrichment. Chimichurri Originating in Argentina, this green sauce is made from parsley, garlic, olive oil, oregano and white vinegar. Lots of variations have morphed from this basic recipe, with different herbs and spices and red pepper flakes added for flavor nuance. Mushroom Butter The earthy taste of mushrooms marries perfectly with steak. For this sauce, one or more mushroom varieties are sautéed in butter, along with garlic, salt and pepper. Some chefs opt to add heavy cream for additional richness. n

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Step Up Your Sides

Whether You Go Classic Or Spruce Things Up, Get Creative With Side Dishes For Steaks By Ari Bendersky

“Y

eah, I’d like a New York strip, medium rare.” “Would you like any sides with that?” “Nope, just the steak, alone, on the plate.”

When was the last time you overheard this conversation at your restaurant? Never, right? That’s because sides are more or less a given when having a big steak dinner. Like a glass of Cabernet or a martini, side dishes are part of the total package. And some are absolutely necessary. “There are classics that are revered for most guests,” said Chris Pandel, executive chef at Chicago’s Swift & Sons. “They’re looking for things like mashed potato, creamed spinach, some sort of baked potato-style item. Those are always ubiquitous and understood to be served at a steakhouse.” Other sides that seem to be found fairly often alongside steaks, especially in the last decade, are mac and cheese and Brussels sprouts. And people go crazy for both. How you prepare them is up to you — you can combine different cheeses, add truffles or lobster to mac and cheese; bacon or

duck fat to Brussels. But whatever you do, don’t take them off your menu. “In Dallas, people expect you to have mac and cheese on the menu,” said Nicolas Ocando, executive chef at Hibiscus in Dallas. “Anytime I try to remove it, I get pushback. Personally, I like to give customers what they want so they keep coming back!” At New York’s Lambs Club, chef Geoffrey Zakarian tweaks his Brussels sprouts dish a bit. He does them shaved with duck confit, pecans and pumpkin seed vinaigrette. With this dish, it’s all about balance. “Brussels have a lot of sulfur so they need to be balanced with crunch and the sweetness of pecans,” Zakarian said. While you can and should have your classics, it’s alright to get creative and mix it up. Oftentimes, creativity comes with seasonality. Depending where you are in the country,

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“I grew up picking fiddlehead ferns in the woods in Maine. People in Dallas aren’t used to seeing them, but if they do get exposed to them it’s usually a component of an entrée. By putting them in the side section [like I do], it gives more exposure to more guests.” – Nicolas Ocando , executive chef, Hibiscus

you can only get certain vegetables at certain times — and you should make the most of it. In spring, that means taking advantage of items like peas, ramps, fiddlehead ferns and asparagus while fall is all about root vegetables like beets and parsnips and, of course, potatoes. “I grew up picking fiddlehead ferns in the woods in Maine,” Ocando said. “People in Dallas aren’t used to seeing them, but if they do get exposed to them it’s usually a component of an entrée. By putting them in the side section [like I do], it gives more exposure to more guests.” Ocando does a hard sear on the fiddleheads and serves them with charred cauliflower florets and puree with caramelized pearl onions in maple syrup and pine nuts, with a drizzle of brown butter. In summer, he’ll do a chilled carrot dish served with pickled ramps, fresh currants and a Green Goddess dressing. And he’s also put out crispy spaetzel tossed with tarragon, thyme and parsley that offers a nice play on texture with the crunchy exterior and soft interior. In addition to seasonality, Pandel likes to work vinegar and citrus into his recipes. He said they help play on diners’

palates so it won’t get fatigued, since steak tends to be a rich meal, oftentimes with one-note in the flavor department. “We look for elements to brighten it up,” Pandel said. “A touch of yuzu for acidity or sherry vinegar. Vinegar is my instant go-to for any vegetable prep. Chiles, citrus juice, sambal paste for background heat, fresh herbs like mint are kind of unexpected and make a pop.” Last fall, Pandel took advantage of sunchokes being in season. He baked and then crushed them before pan frying them with mint, ricotta salata, olive oil and lemon juice. “It hit all the same notes as a crispy potato,” he said. “It was light, refreshing and unctuous.” When all is said and done, you want to have a nice variety of side dishes. Don’t think of them as a second thought. It’s a way to enhance a vegetable or starch and bring out more balance and variety to the main event: the steak. No matter if you stick with the classics or have more fun and play around with unique vegetables, different seasonings, sauces or spices, it’s all about accenting the red meat and offering guests a delicious, well-rounded, flavorful meal.

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SOUTHERN FRIED QUAIL Angeline in New Orleans

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GET IN THE DISCOVER NEW WAYS TO USE GAME MEATS ON YOUR MENU by Ari Bendersky As diners become more adventurous, they cross over into the "game zone" with lamb, foie gras and duck. But, as diners mature, do you still really consider those fairly ubiquitous offerings game? These days, to truly get into game, you can tinker with more adventurous exotic meats like antelope, rabbit, squab, elk, alligator, quail, rattlesnake, wild boar and, yes, even kangaroo. While it may not be â&#x20AC;&#x201D; and may never be â&#x20AC;&#x201D; mainstream, more and more chefs are venturing deeper into game territory and more and more diners want it. Like other meats, there are countless ways to prepare game meats. You could make venison marsala; antelope osso bucco; or various carpaccio or charcuterie. But whatever you make, it still must be appealing and familiar to diners. "When you first put something on your menu that's a little different or unusual, it takes a little while for people to warm up to it," said Alex Harrell, chef/owner of Angeline in New Orleans. "If I use something unique, I'll prepare it in a way that's

approachable or recognizable and that people are familiar with." Case in point: Harrell's signature Southern fried quail. The chef grew up eating fried chicken in Alabama and would usually put honey and hot sauce on the cold chicken the second day. His quail is an extension of that, elevating the more familiar fried chicken with the gamier fowl, served with honey, house-made hot sauce and a hoe cake. Harrell also has done a lamb shoulder dish, which he describes to diners as the "best pulled pork they've ever had," and serves it with a sorghum dumpling, which is essentially gnocchi.

ALEX HARRELL chef/owner of Angeline in New Orleans

"We've just changed some of the ingredients, but people are comfortable with that and they're willing to take a food journey with you," he added. And where meat eaters generally have no issue eating chicken, other meats, like rabbit, may not be as palatable. But more people have dipped a toe into the rabbit pool, especially when chefs get more creative with it. continued FA L L 2 0 1 6 R F S D E L I V E R S . C O M 8 3

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"People are always weird about rabbit, but it tastes like chicken," said Justin Burdett, executive chef of Local Provisions in Asheville, N.C. "Itâ&#x20AC;&#x2122;s mild, is easy to work with and has more working parts like the belly, loin, front legs to confit and you can braise the back legs." Burdett started doing rabbit belly bacon back in 2008 after doing an episode of Bizarre Foods with Andrew Zimmern. From there, he started curing, smoking and charring it on the grill. Then he did a salad with braised legs and eventually started using the organs in nose-totail preparations. He eventually made a rabbit summer sausage, which he serves chilled with sorghum butter or a house-made mustard. Burdett added he likes using game meats in fall and winter because they lend themselves better to heavier accompaniments like pumpkin, braised greens and tart cherry. If using game in spring and summer, he turns to foraged foods like young pine cones, nettles and wild celery as pairings.

GET IN THE GAME the same as non-game, keep in mind that game meats tend to be leaner, due in part to a free-range diet where the animals naturally forage for acorns and chestnuts. This can lead to slightly sweeter, lower-fat meat, like venison. "It's a good option for someone who doesn't want a fatty steak," Burdett said. "It's a good alternative for people who are doing diets with lean meat." When cooking game, remember that because it's leaner, it could dry out. Be sure not to overcook the meat and you may have to marinate it longer, Harrell said. He added that game offers guests the opportunity to experience more assertive flavors and different textures. He likes using wild boar for this reason. Harrell prepares it as a sausage and serves it with Georgia clams and a variety of spices.

JUSTIN BURDETT executive chef of Local Provisions in Asheville, N.C.

"The flavors work well,â&#x20AC;? Harrell said. The clams have a sweetness and the boar has an unctuous, gamey quality, but richness with fat. We make a sweet Italian sausage with fennel, coriander, chili flake and smoked paprika. The dish has become very popular." n

While breaking down and preparing four-legged game meats is essentially

Local Provisions in Asheville, N.C.

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Steaking a Claim on America’s Drinking Culture From Cocktail Carts to Private Wine Lockers by Audarshia Townsend At Chicago’s incredibly stylish steakhouse Swift & Sons, diners may request that the cocktail cart make a stop by their tables. An oldschool dessert transporter that’s been transformed into a mixology masterpiece, it’s stocked with vintage stemware, spirits and garnishes from the kitchen with which guests can customize their drinks. The presentation is a bit flashy for the average consumer, as the bartender explains the process while he’s whipping up Manhattans, Old Fashioneds or one of Swift & Sons’ seasonal offerings, but it’s certain to add an element of excitement to the overall dining experience. “When you mention steakhouses, people typically think of business dinners and suited-up guys looking stern, but now the image is changing with the influx of unique mixology programs found at the likes of Swift & Sons,” said Natalia Cardenas, who works as a mixologist at prominent distributor/wholesaler Southern Wine & Spirits. “There’s a hedonistic aspect to drinking cocktails during dinner.” She adds that cocktails are becoming more prevalent

at steakhouses because of aesthetics like Swift & Son’s cocktail cart or the whimsical, amuse boucheinspired martinis guests get at the Chicago-based Maple & Ash. When other diners see these over-the-top productions they want them too, said Cardenas. Plus, it helps that mixology culture is enjoying visibility at an all-time high right now. Cardenas said that’s because there’s so much more information available for the average consumer. “It’s easy to find cocktail classes pretty much anywhere when you’re living in a big city,” she said. “You can find them at grocery stores such as Whole Foods. You can find classes at William-Sonoma or the Container Store. Cooking schools are now hiring mixologists to teach cocktail classes.” The dilemma occurs, she continues, when consumers attempt to replicate the cocktails at home. Because it can become overwhelming, expensive and frustrating for the average person to buy ingredients and equipment to make cocktails themselves, it’s more advantageous for them to visit a craft cocktail bar. And steakhouses are certainly cashing in on that enthusiasm.

continued

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But as consumers’ palates evolve, so must those of bartenders and beverage directors at more traditional steakhouses as well. Cardenas says that when they’re resistant to change to their bar programs they risk losing customers. But she reassures that while it might cost a little more and take more effort to add fresh ingredients, in the long run everyone will be happy. “It’s more expensive to do craft cocktails, and their resistance stems from the unknown,” she said. “Every time I work with bars to improve their cocktail programs, they love them” and they make more money. Cardenas says that there is usually a method to how people order cocktails at a steakhouse. “People start their evening with a cocktail, have wine—usually a bottle of red—with dinner and end the evening with a cocktail, or a digestivo. When consumers go to a steakhouse they want the full experience,” she explained. “The sommelier and mixologist complement each other at the restaurant. We’ve both becoming familiar with each other’s offerings. Both are very important to the restaurant.” At the very wine-focused Morton’s The Steakhouse

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restaurants across the country, all general managers are certified sommeliers. That allows them to customize the experience of each guest when it comes to wine service. While Morton’s, which maintains its traditional, white-tablecloth image at each location, doesn’t do fancy cart services, it does enhance the drinking experience in at least one meaningful way. All locations offer a select group of regular diners complimentary private wine lockers. Each locker bears a plaque with the owner's name, and can store up to two cases of wine for them to enjoy at the location. The nationwide program is more than just for vanity’s sake. Staffers work tirelessly to try to expand the sophisticated palates of their VIPs, and seek out really interesting wines that may not be available to the general public. Twice a year, in April and in September, each Morton’s location hosts an invite-only wine tasting, where wine locker holders can come in and sample wine that they might want to add to their wine lockers, including several selections that are not on the current restaurant lists. There’s always a waitlist—which is by invitation only—for the wine locker program, making it a coveted perk for Morton’s loyal diners. n

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THE RISE OF THE

Mixologist

AT STEAKHOUSES Cocktail Culture Continues To Surge, Giving The Wine Business A Run For Its Money

by Audarshia Townsend

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THE RISE OF THE MIXOLOGIST AT STEAKHOUSES A lot has changed since Natalia Cardenas first joined the hospitality industry in 2001. For her, it was a great time to hone her bartending skills before the mixology craze took hold of the market several years later. It was also an opportunity for her to fully immerse herself in cocktail culture as trend after trend came her way. She’d worked at several highprofile Chicago restaurants and lounges specializing in craft cocktails before she landed a mixologist position at a prominent regional distributor/wholesaler of alcoholic beverages. One of Cardenas’ tasks—which is super cool—is to travel across the country helping dining and drinking establishments with their bar programs. It’s a role, Cardenas says, that until recent years was pretty much overlooked by steakhouses. They were more focused on how their sommeliers curated the wine lists. But now that mixology is a large part of the United States’ drinking culture, even classic steakhouses are taking a second look at what’s behind the bar and who’s serving it. She offers as an example Gibsons Bar & Steakhouse, the preeminent Chicago restaurant that opened in 1989. The restaurant group hired a beverage director in 2016 to revamp its outdated cocktail list. “It’s definitely a change from what they’ve done before,” said Cardenas. “They’re doing all fresh ingredients in their craft and classic cocktails. Plus, everything is (now) measured.” She added that for restaurants to stay

competitive, it’s a good idea to make updates whenever possible. “The consumers are demanding fresh ingredients, and Gibsons is giving them what they want.” Gibsons’ Corporate Executive Chef Randy Waidner agreed that the change was necessary to offer diners a premium experience from beginning to end. “We want our customers to know that they’re getting quality products throughout the entire experience,” explained Waidner. “The cocktail is usually the first thing you order when you sit down. If you get a great one, it eases you into the night. You cannot just rely on the entrée. That’s midway through the meal. You have to hit it on all cylinders and get it right all the way through for every diner.” In addition to ingredients such as house-made bitters and sweet vermouth for Manhattans, Gibsons’ beverage director has updated the wine and beer list. “There are a lot of things to capture in the market that everyone’s doing, and he’s wildly skilled and it’s really hitting,” added Waidner. A beverage director should be well versed in mixology and wine, according to Cardenas. She says that they “need to know everything about everything” to stay competitive. “That’s why a lot of mixologists are going for their sommelier certifications. And sommeliers are aggressively studying spirits. They’ve always had to study spirits, but now they’re taking it a

step further. Plus, cicerones no longer just study beer. They’re now diving into the spirits classes. Everyone is forced to be well-rounded, and that’s an advantage for the restaurateur who hires people with those skills.” One of those people is Julian Cox, who was recently named beverage director at Lettuce Entertain You Enterprises. Prior to joining the Chicagobased restaurant group, Cox honed his career on the West Coast, garnering such prestigious accolades as three consecutive James Beard Award nominations for “Outstanding Bar Program” for his time at Riveria in Los Angeles, as well as being named one of the “10 Most Influential Bartenders of the Past 10 Years” by Food & Wine in 2014. He is, of course, well rounded, with great knowledge in spirits, craft beer and wine. For LEYE, Cox concentrates on the company’s bar programs at il Porcellino, a contemporary Italian eatery, as well as the tiki-inspired Three Dots and a Dash and modern steakhouse RPM Steak. A restaurant like RPM Steak is well suited for Cox’s forwardthinking mixology ideas without pushback, and he admits that until recently most steakhouses veered toward the classics. “With the latest influx of modern steakhouses and new concepts, (mixology programs) are very popular,” says Cox. “It’s pretty safe to say that most of these steakhouses are leaning toward classic cocktails in their programs, drinks like Old Fashioneds and martinis, but they have evolved with the times.” n

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Beef Up that Bread Basket

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by Mary Daggett

When diners go out to splurge on a steak dinner, they don’t want to be presented with a wimpy bread basket filled with bland rolls. Ensure that your breads stand up to your beef. Trends in the industry currently emphasize spectacular baked goods, with high end bakeries cropping up across the land, many with attached cafes. Restaurateurs are taking notice. Many are beefing up their bread basket by hiring a pastry chef, responsible for scratch-baking signature breads, in addition to preparing desserts and pastries. What better way to ensure freshness and quality. Another option is to find a neighborhood bakery that

will deliver a daily supply of artisanal breads and crusty rolls that keep the customer satisfied. The bread category is fairly bursting with wonder breads. We are seeing crusty baguettes and batards, ciabatta and focaccia bread and rolls, multigrains and ancient grains, “old school” rolls such as parker house and clover leaf, Middle Eastern flat breads and more. To add even more dimension, flavored butters, cheese spreads, infused oils and other complementary toppers share space in the bread basket.

Restaurant Inc contacted the International Dairy-Deli-Bakery Association (IDDBA) to find out what’s trending in the bread category. Here’s a glimpse: premium breads and rolls (such as wine artisan bread); organic options; inclusion of special ingredients and flours; gluten-free flatbreads; greater variety of ethnic products; smaller size bakery items; bitter products, such as those containing dark chocolate and rye flour. Ancient grains are a hot ticket, including spelt, amaranth, farrow, flax, kasha, millet and lots more.

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photo by Polina Yamshchikov

All across the nation, restaurants and bakeries are making dough (and big profits) with trendy breads. She Wolf Bakery in Long Island City, New York, supplies baked goods to many top restaurants in NYC. All bread products are made by hand, using natural leavens and long fermentation times. The hearty multi-grain bread is produced with farmer-ground sprouted spelt flour, flax, polenta, millet and steel-cut oats. Paris Baguette is a global premier baking franchise specializing in French inspired baked goods. The 70-year-old concept has 3,700 worldwide locations, 45 in the USA. French baguettes, multi-grain breads and specialty items, all with oldworld appeal, are made by the pastry chefs here.

From top left: She Wolf Bakery in Long Island City; Paris Baguette; Maison Premier in Brooklyn; Boudin Bakery in San Francisco

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Beef Up that Bread Basket

Maison Premiere, an eclectic oyster house and cocktail den in Brooklyn, New York, features small plates, large plates and a $3 bread plate. This sounds like a bargain because the plate is laden with a small, warm crusty baguette; thick slices of sourdough bread; a large olive roll; and hot, buttery brioche – accompanied by house-made seaweed butter. A little bit of history is baked into each loaf of sourdough bread at San Francisco’s famous Boudin Bakery. Founded in 1849, its original batch of sourdough starter is still bubbling away, and is the foundation for.many thousands of loaves made each day for both the foodservice and retail markets. n

Bread Basket Ideas Perfect for Hearty Fall Menus Make your fall breadstuffs spectacular with a signature item to raise the bread bar. Some ideas: • Pumpkin bread with cream cheese spread • Freshly baked popovers, served with honey • Quick breads loaded with fruit and nuts • Croissants with truffle butter • Pumpernickel and rye rolls with apple butter • Currant or cranberry scones with house-made clotted cream • Middle Eastern naan bread with whipped Feta spread • Ciabatta bread with marinara sauce for dipping

• Focaccia bread with Asiago cheese baked into the top crust • Pita bread with hummus • Braided challah bread with smoked salmon cream cheese • Ancient grain breads • Chocolate brioche • Pretzel rolls with Dijon mustard • Bread sticks with cheese spread • Sourdough batards with herb butters

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BULLETIN: VEGETABLE VAMPIRES ARE SEARCHING FOR THEIR NEXT MEAL by Mary Daggett

Just when carnivores thought the night belonged to them, the vegetable vampires have arrived on the scene, eager to sink their teeth into something substantial and tasty. In case you havenâ&#x20AC;&#x2122;t heard, vegetarians and vegans are demanding their just desserts â&#x20AC;&#x201D; and entrees, too. Indeed, there has been a surge of new restaurants catering to diners with these dietary preferences in the last several years.

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Chances are good that on any given day, at any daypart, there will be vegetarians and/or vegans in the customer mix at most dining establishments. If they are dining with carnivorous companions, they might find themselves in a steakhouse or other meat and fish emporium. Savvy culinary entrepreneurs treat vegetarians and vegans with respect and deference.

Many renowned steakhouses are taking this movement seriously by offering meatless meals that would satisfy even inveterate meat lovers. Pasta and noodle dishes are a good bet because of their universal appeal. Egg and cheese based dishes offer a lot of variety (quiches, soufflés, frittatas, omelets), and are perfect carriers for vegetables, herbs and cheeses. Rice

is another global staple that can be transformed with vegetables and savory embellishments. Ancient grains are new again, and vegetarians and vegans welcome dishes containing quinoa, flax, amaranth, barley, kasha, bulgur, millet, couscous and many others. Vegetable stir-fries and main dish salads are other valid options.

HERE’S WHAT’S ON THE MENU FOR HERBIVORES AT SEVERAL LEADING RESTAURANTS:

DAVID BURKE’S STEAK HOUSE

At David Burke’s Steak House on Rush Street in Chicago, several pasta dishes cater to vegetarians. Pappardelle Pasta is enhanced with squash, walnuts and Pecorino cheese. The Mac N’ Cheese is made with an ultracreamy blend of Camembert and Cheddar, and topped with breadcrumbs.

LOLA

RUTH’S CHRIS

KNIFE

Iron Chef Michael Symon is an avowed meat lover. Yet, the first entrée listed on the menu at his flagship Cleveland bistro, Lola, is Roasted Heirloom Vegetables with smoked mushrooms, potato and artichokes.

Ruth’s Chris, one of the most highly reputed upscale steakhouse chains in the land, features a Vegetarian Plate on every menu. The options change at the discretion of the chef at each location. Servers are armed with all of the details.

Rated by D Magazine as the best steakhouse in Dallas, Knife features hand-rolled Penne Pasta with Black Truffle Essence and Teresa’s Watercress, Endive and Walnut Salad with Goat Cheese.

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F O O D

B E V E R A G E

WHEN STRATEGIZING ON ADDING VEGETARIAN ITEMS TO YOUR MENU, it makes sense to investigate what’s selling well at vegetarian restaurants that base their entire business model on satisfying these consumers.

Café Sunflower in Atlanta has a baked Stuffed Acorn Squash loaded with goodies, including carrots, mushrooms, cranberries, red cabbage, spinach, wild rice, navy beans, corn, walnuts, bean sprouts and collard greens.

Clover in Boston operates food trucks and restaurants all over the area. Falafel (chickpea fritters) is the star of the show here. Another fave is the Shiitake Mushroom sandwich, which pairs buttermilk-coated, deepfried shiitakes, Cheddar cheese and a salad of red cabbage, daikon radish and carrots, with a buttermilk dressing laced with garlic, miso, sour cream, mayo, turmeric and chopped basil leaves.

CLOVER

One of the best-sellers at Loving Heart in Chicago is the Hearty Bean Wrap, which features sweet potato, black beans, avocado, cilantro, red onion, tomato and spinach, enrobed in either a whole wheat or brown rice wrapper. 80 percent of the ingredients here are certified organic, an important consideration for vegetarians and vegans.

LOVING HEART

At Brenda Langton’s Spoonriver in Minneapolis, the Mill City Crepe is stuffed with farmers market vegetables, Wisconsin Chevre and Ricotta cheeses, fresh herbs, arugula salad and a poached egg. (Langton’s former star turn was at Cafe Brenda, a trailblazing vegetarian restaurant that closed after nearly 25 years.) n

CAFÉ SUNFLOWER

SPOONRIVER

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F O O D

B E V E R A G E

return to your

roots By Mindy Kolof

The fall harvest is overflowing with options for vegetables to take root on your menu and move out of a supporting role to become the stars of the plate. Consider the unnoticed and the underused, the pale and colorful, the beautifully shaped and the downright homely - all deserve a place on today’s table. Although often overlooked, they’re not difficult to work with; in fact they’re well-rounded team players. We checked in with three experts who have been, well, rooting for them for years, to provide the lowdown on how to prepare and serve these autumnal treasures. continued ...

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B E V E R A G E

What are your favorite root vegetables, especially the less-used ones?

What are the best ways to cook root vegetables? Your predictions for the next big player?

“Beets are wonderful, and vegetables like kohlrabi, parsnips and dikhon are versatile,” says Katherine Polenz, educator at the Culinary Institute of America and writer of the cookbook Vegetarian Cooking at Home. “Beets,” agrees Elizabeth Povinka, President and CEO of Produce for Better Health Foundation, “and they’re making their way onto menus in increasing numbers.” Andrea Chesman, James Beard award-winning cookbook author, also weighs in with beets, “especially the golden ones that don’t stain your hands or turn everything a garish purple.” She also praises salsify, known as the oyster plant in Colonial days, which is “buttery, sweet, with an amazing flavor,” and rutabagas, a milder, sweeter turnip.

“Celeriac, it’s mild and can be used to make beautiful, creamy purees; shredded or sliced thin in a mustard vinaigrette; or grilled. It doesn’t look appealing – fuzzy, with root tendrils – but it’s one of the most versatile vegetables in the group.” Polenz “Radishes could be the next Brussels sprouts. Celeriac and parsnips are also up and coming.” Povinka

“Steam, boil, braise into a stew or sauté, but my favorite method is to dice into uniform, ½-inch cubes, swish with an oil and roast. Slower cooking releases their sweet, nutty flavors and they’ll look like jewels when they’re done, pretty and colorful. They’re also excellent with a drizzle of maple syrup, molasses, balsamic vinegar or glaze, for a sweet, caramelized flavor.” Chesman “Puree for use in soups or roast; only radishes are better eaten raw.” Povinka “An easy way to introduce root vegetables is to blend them into mashed potatoes. If you grill, blanch them first or they won’t become tender; some exposure to water is needed.” Polenz

What are some creative ways to use these vegetables?

“Mash rutabagas into potatoes; use celery root for a bisque, salsify in a chowder or make a creamy leek and root vegetable soup; bake as part of an entrée; and make them the centerpiece of a warm winter salad, such as goat cheese and beet salad or endive, pear and walnut salad.” Chesman “Puree, emulsified with cream or butter to make a beautiful sauce, and use underneath foods. Some of the most innovative chefs are now pickling or fermenting them; add to a hamburger plate or a jardinière salad, sprinkle on as a topping.” Polenz

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Root, for Fall s Best Vegetables

BEETS

ots r r

eriac el

Well known or coming into their own, stock your pantry with: Beets: A superfood, with an earthy sweet flavor; golden beets slightly sweeter than red.

ale m rus arti ch je ok

Carrots: Can be eaten raw or cooked in a variety of ways, try steaming to retain the most nutrients.

ko h

jicam a

parsni

Celeriac: Also known as celery root; tastes like a blend of celery and parsley. Jerusalem Artichokes: Also known as sunchokes, slice thin, cook in oil, sprinkle with herbs for chips.

i ab lr

Jicama: Also called Mexican yam; sweet, crunchy flesh can be eaten raw or cook for use in soups and stir-fries. Kohlrabi: Thick skin and tentacles give way to crisp flesh; ideal for oven-baked fries, puree into soup, or make a mash.

ps potatoe

Onions, Garlic, Leeks: Add a great deal of flavor to any dish. Parsnips: Resemble white carrots; great nutty flavor; add to salads.

rad is

s he

rutabagas

Radishes: Come in varying shapes and sizes, and colors that include white, black, yellow, green, pink, red, or purple. Daikon radishes can be pickled, used for kimchi. Rutabagas: Sweet, nutty flavor; perfect in stews, roasted, or mashed with plenty of butter.

turnips root uca

sw e potat et oe s

Potatoes: Choose from more than 100 varieties, in different colors and sizes, from large russets to tiny fingerlings.

Sweet Potatoes: Mash, roast, puree, bake into muffins and cookies. Add spices such as cinnamon, cumin, allspice and nutmeg. Turnips: Sharp but bright and sweet flavor; ideal for stirfries, roasted, grate raw and add to salads, mash with milk and butter and add to soups and stews Yuca Root: Also known as cassava, Brazilian arrowroot, tapioca. Use like potatoes or flour to make bread, cakes and crackers. Sources: Organic Lifestyle Magazine, Oh My Veggies

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Airy Crunchy

Golden Goodness

They’re not just any chip. We’re talkin’ new House Cuts® Lattice Chips. The ‘holes’ make them lighter, crunchier, more flavorful. And with just three simple ingredients – potatoes, oil and sea salt – Lamb Weston® makes great chips even better. See what’s possible with potatoes at LambWeston.com

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Shaping the Experience TABLE TALK WITH ONE OF CHICAGO’S TOP MAITRE D’S By Mindy Kolof

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In the four years

since opening, The Boarding House has collected an astounding amount of praiseworthy press (a showstopper, sexiest new restaurant in Chicago, hospitable gem, ambitious four-level dining carnival) amassed a loyal following of passionate oenophiles and further raised the profile of its renowned proprietor, master sommelier Alpana Singh …making an impressive impact in a city that’s crazy rich in culinary talent. Beyond the stunning architecture of the actual former boarding house, including two chandeliers constructed exclusively

of wine glasses and wine bottles, and an exhaustive 450-bottle wine list, what sets this restaurant apart is a devotion to service that literally knows no bounds. If a customer asks for it, Maitre D’/General Manager Matthew Sheridan and his staff will make it happen. A Northwestern University graduation party featuring fresh shellfish offerings? No problem, despite the fact that shellfish is not usually on The Boarding House menu. Sheridan fashioned a dramatic station for that day packed with shrimp, lobster and crab, atop a

table draped with purple and white (NU colors) linens. A 50th birthday party for a man who requested a special dinner including a dessert that could be paired with a vintage French wine, Chateau d’Yquem 1990? Done and done. Sheridan and his team worked for weeks to craft an elegant six-course menu that will keep guests buzzing long after the party ends. Starting with pea soup, and continuing on with Pekin duck breast with hen egg and polenta fries, pan roasted sturgeon, and venison loin (with perfectly paired wines for each),

it ends with the piece de resistance – lemon ricotta fritters as the perfect accompaniment to the sweet dessert wine. On day of, Sheridan and sommelier Seth Wilson arrived hours early to make sure all was flawlessly prepared, down to the specific glassware matched to the appropriate wine. It’s all part of what Matthew terms ‘a guest experience without compromise.’ Restaurant, Inc. caught up with Matthew to find out just what that means, and how his staff delivers on that promise, night after night.

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Shaping the Guest Experience

What kind of training do you offer? The first few days are about getting on board, spending time in the kitchen with the chef, understanding the menu, followed by a day or two with our wine team. Then a few days of shadowing servers on the floor to understand our style. Finally, they are assigned tables with an experienced waiter backing them up until everything goes smoothly. We give our servers a lot of freedom to create a guest experience that reflects who they are. I’m always present on the floor, but I don’t micro-manage. Many of your staff are sommeliers, or studying to be one. How do you keep them motivated? They’ve formed an ad hoc club, to learn and grow their wine knowledge and attend wine tastings in the city together. We also offer formal wine training once a week, but it was already happening informally. They constantly learn from each other. It’s a joy to watch.

What does The Boarding House concept mean in terms of customer service? Like a true boarding house, each table represents family and friends who live together and eat together. They’ve all left their homes to come to our home, and it’s our responsibility to ensure they’re having a wonderful time at their second home. Says Seth: We’re not just serving guests, but we’re celebrating their presence here. What are the best ways to engage a customer? We learn to read the mood of the table, and it can take years to do this well. You may have 20 different personalities in front of you, but everyone needs to feel that the experience has been individualized to them. Give business people their space, or conversely, enter in the fun with a group of women who are holding a reunion.

How do you keep customers coming back? We make sure they leave happy. Sometimes that means a glass of complimentary wine or a sweet dessert if they had to wait for anything, but mostly it’s showing kindness, looking guests in the eye and asking ‘how can I make this better?’ We try and anticipate things before they happen, top off their wine, chat with them, and ease any tension. You’ve traveled extensively – anything you’ve seen that can be adapted to the US restaurant? In Europe, dining out is leisurely, the main event of the evening. I never want anyone to feel rushed here, and once they’re seated upstairs, away from street traffic, they feel like they’re in a cocoon, and can relax and enjoy. In all my travels, though, I’ve never seen anything approach the level of service we have in Chicago … it’s evident people here consider foodservice a serious profession that they love being part of.

Pictured from left: The Boarding House dining room, Maitre D’/General Manager Matthew Sheridan; Master Sommelier Alpana Singh

What’s the key to a guest experience without compromise? It’s really about being a culture of yes. We make sure every request is met and always go that extra step to satisfy. If a guest can’t decide between two glasses of wine, don’t hesitate to give them two half glasses of each to try, if they want to alter the table setting, change a cocktail base from vodka to gin … nothing is too small or too crazy. The same goes for special events, we love the opportunity to make a magical experience for our guests. In your wine-centric restaurant, owned by one of the world’s first female master sommeliers, Alpana Singh, it would be hard not to be intimidated by her knowledge … not to mention the 30-page leather-bound wine list! How do you democratize the process for customers? At other restaurants, a wine list like that is daunting and may make guests insecure, but our staff is very well trained to make it approachable and completely comfortable. Adds Seth: Wine is a priority for Alpana, but there’s nothing pretentious about the way it’s presented. Like her, we are down to earth and completely nonsnobbish. Our clientele may not have as much education or knowledge about wine as we do, but we make sure it’s fun for everyone. n

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Son of a

BUTCHER

Eighth Generation Meat Master at the Top of His Game By Audarshia Townsend

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ario Cecchini is convinced that when he passes away he will be reborn as a cow. That possibility, however, doesn’t bother him as much as the thought of “returning” as a slab of frozen beef at a fast-food restaurant.

As an eighth generation butcher—whose family has been in the business for more than 250 years in a small Tuscan village—the art of butchery is in this native Italian’s blood. Cecchini had no intentions, in fact, of delving into the family business until a tragedy struck, taking his parents away when he was 21. With no other means of support, he reluctantly found himself dropping out of a veterinary science program at college and taking over the reins at the family business. The dreaded “cage,” as he labeled the shop, felt like a prison to him, but he was determined to turn his new profession into a positive experience. “The entire tradition of my family was on my shoulders,” Cecchini recalled. “My great luck and what I was found to be good at was that I was able to transform this ‘cage’ into my own sort of liberty, my own sort of freedom. I found that as soon as I discovered what to be, I was also able to incorporate honoring my family in my job.” He sought to not only be one of the best butchers, but also one of the most visible so that he could pass on the traditions to the next generation.

“I found that in becoming more well-known than your average butcher, I was able to give hope to all the other butchers who were really feeling the squeeze the competition from supermarkets,” he explained. “I was able to help them find dignity in their artisan butchery work. And I found that I was able to explain to others the responsibility of being a carnivore.” Part of that responsibility as carnivores, he said, is to guarantee the animals a good life, a compassionate death as much as possible and to insure that every cut of the animal is used well. Three solid years of veterinary science training and 40 years in the trenches have helped Cecchini achieve international recognition, yet he remains humble, especially when discussing the animals. More than anything, he stresses to younger butchers the importance of honoring the animals first and foremost. “If you can manage to use every single part of the animal well, what you are doing then is honoring the animal,” he continued. “It certainly makes economic sense, but more than anything you can then afford to help the animals lead a good life. And you kill fewer animals. Hopefully, if things go well, you’re killing an animal that’s had a good, long life with a compassionate death that’s as painless as possible.”

“If you can manage to use every single part of the animal well, what you are doing then is honoring the animal.” – Dario Cecchini

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E IV

M P ETI O C T

STA

M PE

T I T

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Ryan McCaskey

BENEFITS & RETIREMENT PLANS PAY OFF by Audarshia Townsend

Long before Ryan McCaskey’s Acadia restaurant garnered two Michelin stars and made its cooking debut at the esteemed James Beard House, he was excelling in selfless fashion. He was determined—before he had even opened his progressive American concept in Chicago’s South Loop— to offer employee benefits. McCaskey searched high and low, bidding to find the best possible deals. Of course, it was no easy task, particularly for a first-time small business owner, but as the saying goes, patience is a virtue. A comprehensive benefits package was something he wanted in place before the restaurant was set to open in December 2011—several months before the Affordable Care Act was upheld in the Supreme Court in June 2012. What McCaskey offers his employees at Acadia is rarely found at small restaurants, and his hard work has paid off with a loyal staff, many who have been there since day one. Health insurance is less than $200 a month for each employee, and

the restaurant pays 50 percent of management’s costs. There are also 401K plans and three weeks of paid vacations: two weeks during summer and one week in the winter. McCaskey says he took these measures to stay competitive. “I've found that to compete with hotels, restaurant groups, unions, etc., we have to offer these benefits,” he explains. “Cooks especially never think about the long term, or their future. We want to make them aware, and help them understand that one day they can cash in on that when it matters most.” His determination to offer employees benefits stemmed from many years of working for restaurants where he had no coverage. He vowed that he’d never be “that type of owner.” “I vowed to be a fair, transparent and good owner,” he says. “Two Michelin stars, a place that keeps pushing, striving. At the same time a great environment, fiveday work weeks, trips, dinners, education. All in all, we've built

something special at Acadia. It's not just the product or experience, but it's the work culture too. It’s a small family!” Speaking of families, that’s how Armando Villalobos felt the first day he started at Morton’s The Steakhouse in Chicagoland. That was 27 years ago when he worked as a busboy. Today he’s a general manager at a Schaumburg outpost of the steakhouse chain. “(Morton’s) gives the employee confidence that it was a good decision to work here,” says Villalobos. “In addition to a good benefits plan, employees are given great flexibility with their schedules.” Sixty-five percent of the staff at his location has worked there since it first opened in 1999, and his current executive chef has been with the company for 29 of its 38-year history. “Anytime I wanted to take a new position at the company, I was given the proper tools to do so at Morton’s. That’s a big part of why I’ve stayed,” says Villalobos.

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In need of a great benefits plan, but don’t know where to start? Here are a few tips from Matt Lowell, a financial advisor for Lincoln Investment, who’s been in the financial services industry for 25 years:

“If employees feel that the ownership has a vested interest in their well-being, whether it’s the healthcare benefits or retirement benefits, it generates loyalty from the employees. That’s especially true if it’s a new business and there are growing pains. Maybe they’re not going to make as much in compensation the first few years as the business grows, but if they know they’ve got a match with their retirement plan and health care benefits, they’re working toward a common goal.”

“Not everything has to be a 401K plan. Other types of plans may be less expensive and better suited to small businesses.”

“Google retirement plans or sit down with a financial advisor. That person could be an independent financial advisor such as myself or someone from your bank or an insurance agent. It should be someone who’s had experience in putting together retirement plans and working with individuals and businesses.” n

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from

our farmersÂ´ hands

to yours

Fresh produce is taking center stage

on menus across the country,

name to know. We work directly with the most reputable growers to bring you vibrant, versatile produce. Meeting stringent specifications for quality and food safety, from field to freshest delivery. The time is ripe for value and Good Roots is the

this fresh. Beginning with Good Roots.

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CALENDAR OF EVENTS

Future Events for Foodies Connecticut Garlic & Harvest Festival Bethlehem, Conn. 10/8/16 – 10/9/16

Grand Rapids International Wine, Beer, and Food Festival Grand Rapids, MI 11/17/16 – 11/19/16

Food Network & Cooking Channel NYC Wine & Food Festival

Lancaster Food, Wine, & Spirits Festival

Food & Nutrition Conference and Expo

Potato Expo 2017

New York City, NY 10/13/16 – 10/16/16

Boston, MA 10/15/16 – 10/18/16

Lancaster, PA 11/18/16 – 11/20/16

San Francisco, CA 1/4/17 – 1/6/17

Philadelphia Taste: Festival of Food, Wine and Spirits! Philadelphia, PA 10/21/16 – 10/23/16

Delray Beach Wine & Seafood Festival Delray Beach, FL 11/12/16 – 11/13/16

International Hotel/Motel & Restaurant Show New York City, NY 11/13/16 – 11/15/16

Restaurant Finance & Development Conf Las Vegas, NV 11/14/16 – 11/16/16

R U D

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A D V E R T I S E R

the Dish by Reinhart

Bay Valley®

Lamb Weston

Manage My Restaurant

World Food Championships

Heinz

Markon®

Sugar Foods Corp

John Morrell

www.rfsdelivers.com [pg. IFC, IBC] www.rfsdelivers.com [pg. 03] www.markon.com [pg. 04, 90]

TRACS® Direct

www.tracsdirect.com [pg. 07]

Texas Pete® - TW Garner®

www.texaspetefoodservice.com [pg. 23]

www.bayvalleyculinary.com [pg. 30] www.worldfoodchampionships.com [pg. 58] www.sugarfoods.com [pg. 67]

Unilever®

www.ufs.com [pg. 73]

Eagle Ridge®

www.rfsdelivers.com [pg. 85]

I N D E X

www.lambweston.com [pg. 100] www.heinz.com [pg. 109]

www.johnmorrell.com [pg. 111]

Roland®

www.rolandfoods.com [pg. 113]

Eagle Ridge® Legacy 72 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. ©2016 Reinhart Foodservice, L.L.C. All rights reserved. The trademarks depicted herein are trademarks (registered or otherwise) of their respective owners.

FULLY COOKED BOTTOM ROUND POT ROAST FEATURES/BENEFITS Perfect Blend of Spices & Seasoning Save on Labor & Cook Time Trimmed to Tight Specifications Slow Cooked Tender & Flavorful Reduces Food Waste Provides High Yield

RFS# 89508 UPC: 70100-67060 Description: John Morrell Cooked, Select Bottom Round Beef Pot Roast 2/13 lb.

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Contact Your Reinhart Foodservice Sales Consultant Today!

9/7/16 11:46 AM

WINTER SNEAK PEEK

GREAT ITALIAN RESTAURANTS ACROSS REINHART COUNTRY

his winter, we’re looking for the best trattorias, enotecas and modernized Italian restaurants! Everything from pizzerias to old school Italian cooking and much more. Many of our favorites have stand-out pasta dishes while others focus on handmade mozzarella cheese from scratch. Get ready for a carb overload as we head to our very own version of Reinhart’s Little Italy for food, family and much more. Capisce? If you’d like to contribute or be considered for content in the Winter issue or subsequent issues, email Team Reinhart at corporatecommunications@rfsdelivers.com.

THE PLACES LISTED ARE JUST A COUPLE WE HAVE OUR EYES ON FOR THE WINTER ISSUE:

Louie’s Italian Restaurant

Galati’s Hideaway

Jasper’s Restaurant

At Louie’s Italian Restaurant in Allentown, PA, we work hard each day preparing delicious, fresh food for lunch and dinner. All of our family style Italian food is designed using Mom’s time tested Italian recipes and Louie’s famous sauce. This special touch is what sets us apart from other Italian restaurants. At Louie’s we treat you like family and Nana wouldn’t have it any other way. BUONGIORNO!

Look no further for the perfect place for lunch, dinner or drinks with friends. If you want a quiet and relaxing dinner in the dining room, we'd love to make you one of our signature Italian dishes. There are lots of fun things going on here, but we're most excited to continue bringing you delicious food, awesome drinks and wonderful service.

Jasper's Italian restaurant in Kansas City seats 150 guests. Lunch prices range from $9.95-$16.95 and dinner from $15.95 plus. The menu features favored items from Jasper's and the old Trattoria, including the famous Shrimp Livornese, Caesar salad, and a wide selection of appetizers, pasta, chops, fresh seafood, and fresh baked breads and home-made pastries.

Allentown, PA

To see more go to: louiesrestaurant.com

Cary, IL

To see more go to: galatishideaway.com

Kansas City, MO

To see more go to: jasperskc.com

The Original Louis’ Restaurant

Avanzare Italian Dining

Mona Lisa Restaurant

The Original Louis’ Restaurant has been an icon of great food in North Knoxville for over 50 years. Our made-fromscratch spaghetti sauce, salad dressings, and hand-breaded onion rings are our specialties, but we have a wide selection of great dishes that are sure to please the entire family. With a special lunch menu, dinner menu, bulk pack menu, family pack offer, to-go service, curb-side service, and banquet room facility, we have something available for almost any occasion.

Avanzare offers an elegant atmosphere that rivals the best fine dining in Springfield. Missouri. Since its opening in 2002, Avanzare has earned a reputation for great food, service, and atmosphere. Chef/owner Tony Garcia provides guests with the freshest and highest quality food in Springfield. Tony began his restaurant experience in Chicago at a young age. Some of the restaurants he worked in were Coccopazzo, Bice Ristorante, Spagos, Cafe Fresco and Tuscany on Taylor Street.

Mona Lisa Restaurant is a must for every visit to New Orleans. Located in the French Quarter, this restaurant offers simple Italian dishes & pizza in an intimate, laid-back space hung with "Mona Lisa" portraits.

To see more go to: theoriginallouis.com

To see more go to: avanzareitaliandining.com

Knoxville, TN

Springfield, MO

New Orleans, LA

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Menu Intelligence: Make the Most of YOUR MENU • What are my most popular items? • Which items bring my customers back? • Sales per week • Which server is selling the most?

Get started and learn how to maximize the impact of your menu… visit resources.upserve. com/reinhart.

DRY RUBS Dry rubs add a punch of flavor to meat and vegetables while encasing them in a savory crust. Beware of dry rubs with excessive amounts of sugar or salt, which can yield burnt or over-seasoned dishes. Try using Roland® Shawarma or Roland® Ras el Hanout on beef brisket for a delicious Middle-Eastern-inspired dish.

BOLD & BRIGHT

FLAVORS with

ROLAND FOODS

It all starts with your center of plate; a beautifully marbled slab of brisket, a flavorful and cost-effective skirt steak, or the blank canvas of prepped chicken wings. Take them to the next level of deliciousness with aromatic spices and flavorful condiments from Roland Foods.

MARINADES Infinitely customizable, marinades are one of the best ways to add a layer of flavor to proteins. Their tenderizing effects have however been debunked. Acidic marinades can toughen meat, while enzymebased ones can turn it soft. Choose low-acid marinades on delicate proteins. For maximum flavor and minimum prep time, try Roland® Korean Barbecue Marinade - Bulgogi on beef sirloin or burgers.

SAUCES Today’s consumers are leaning toward light, globally-inspired sauces. Refreshing yogurtbased spreads, herbaceous chimichurris and chunky pestos feature bright flavors that don’t dull the palate. Try using condiments such as Roland® Dijon Mustards and Roland® Harissa Spread to add flavor and texture to sauces and spreads. ©2016 Roland Foods, LLC | 71 West 23rd Street | New York, NY 10010 | 800.221.4030 x222 | info@rolandfoods.com | www.rolandfoods.com

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O P E R A T O R

I N D E X

Acadia Restaurant Chicago, IL www.acadiachicago.com [pg. 107]

Community Tavern Chicago, IL www.communitytavern.com [pg. 76]

Angeline New Orleans, LA www.angelinenola.com [pg. 82, 83]

East Bay Grille Plymouth, MA eastbaygrille.com [pg. 13]

Artango Bar & Steakhouse Chicago, IL www.artangosteakhouse.com [pg. 69]

Fleming’s Prime Steakhouse and Wine Bar Multiple Locations www.flemingssteakhouse.com [pg. 66, 70]

Beelow's Multiple Illinois Locations beelows1.com [pg. 12]

Fork Chicago, IL www.forkchicago.net [pg. 75]

Blue Bridge Hospitality Group San Diego, CA bluebridgehospitality.com [pg. 26]

Frank’s Steak House North Cambridge, MA www.frankssteakhouse.com [pg. 19]

Boka Restaurant Group Chicago, IL www.bokagrp.com [pg. 35]

Gibsons Bar & Steakhouse Multiple Milwaukee Locations www.gibsonssteakhouse.com [pg. 56, 89]

The Boarding House Chicago, IL www.boardinghousechicago.com [pg. 102]

The Grille at Park Place Leawood, KS www.grilleatparkplace.com [pg. 16]

Boudin Bakery Multiple Locations www.boudinbakery.com [pg. 92, 93]

Hibiscus Dallas, TX www.hibiscusdallas.com [pg. 80]

Burwell’s Stone Fire Grill Charleston, SC www.burwellscharleston.com [pg. 66, 70]

J Bruner's Clarinda, IA [pg. 22]

Capa Orlando, FL www.fourseasons.com [pg. 69]

The Lambs Club New York, NY www.thelambsclub.com [pg. 80, 81]

CarneVino Italian Steakhouse Las Vegas, NV carnevino.com [pg. 69]

Lettuce Entertain You Enterprises Multiple Restaurants www.leye.com [pg. 89]

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Little Chicago Dining & Spirits Kaukauna, WI littlechicago.org [pg. 21]

She Wolf Bakery Multiple Locations www.shewolfbakery.com [pg. 92]

Local Provisions Asheville, NC www.localprovisionsasheville.com [pg. 84]

STK Chicago, IL togrp.com/restaurant/stk-chicago [pg. 57, 70]

Main Event Steakhouse Little Chute, WI www.maineventsteakhouse.com [pg. 18]

Swift & Sons Chicago, IL www.swiftandsonschicago.com [pg. 80, 86]

Maison Premiere Brooklyn, NY maisonpremiere.com [pg. 93]

Wildwood Steakhouse Marlboro, MA www.wildwoodsteakhouse.com [pg. 17]

Maple & Ash Chicago, IL mapleandash.com [pg. 66, 86]

W. Rick's Taproom and Grill Butler, PA www.wrickstaproom.com [pg. 20]

Miller Time Pub & Grill Lincoln, NE www.millertimepub.com [pg. 14]

Ye Olde Steakhouse Knoxville, TN www.yeoldesteakhouse.com [pg. 76]

Mortonâ&#x20AC;&#x2122;s The Steakhouse Multiple Chicagoland Locations www.mortons.com [pg. 87, 107]

Zehnders of Frankenmuth Frankenmuth, MI www.zehnders.com [pg. 28]

Nashville's Strategic Hospitality www.strategichospitalityonline.com Nashville, TN [pg. 35] Paris Baguette Multiple Locations www.parisbaguetteusa.com [pg. 92] Roka Akor Chicago, IL www.rokaakor.com [pg. 69] Shell & Bones Oyster Bar and Grill New Haven, CT shellandbones.com [pg. 15]

FA L L 2 0 1 6 R F S D E L I V E R S . C O M 1 1 5

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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 August 2, 2016.*

description

units price contract

CBOT Corn

USd/bu.

334.00

Dec 16

CBOT Wheat

USd/bu.

408.50

Sep 16

CBOT Oats

USd/bu.

196.00

Dec 16

CBOT Rough Rice

USD/cwt.

9.81

Sep 16

CBOT Soybean

USd/bu.

956.75

Nov 16

CBOT Soybean Meal

USD/T.

328.60

Dec 16

CBOT Soybean Oil

USd/lb.

30.40

Dec 16

description

units price contract

ICE Cocoa

USD/MT

2,956.00

Sep 16

ICE Coffee "C"

USd/lb.

142.50

Sep 16

ICE Sugar #11

USd/lb.

19.15

Oct 16

ICE Orange Juice

USd/lb.

177.60

Sep 16

ICE Cotton #2

USd/lb.

74.24

Dec 16

description

units price contract

CME Live Cattle

USd/lb.

114.08

Oct 16

CME Feeder Cattle

USd/lb.

144.55

Aug 16

CME Lean Hogs

USd/lb.

60.60

Oct 16

*SOURCE: Bloomberg.com

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

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BREAKFAST

All Day Long SILVERBROOKÂ® LIQUID EGGS 41762 Easy to prepare - on a grill, in an oven or microwave

grab & go Meals ethnic breakfast Influences endless uses of Eggs

dish the

Contact your Reinhart Sales Consultant for more information about the Dish!

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Desire ALL YOU DESIRE AT THE CENTER OF THE PLATE. Contact your local Reinhart Sales Consultant today or visit rfsdelivers.com. ©2016 Reinhart Foodservice L.L.C. • Eagle Ridge® Brand is a trademark licensed by Reinhart Foodservice L.L.C.

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