Restaurant Inc Winter 2019

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The New Business Breakfast PG 92

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Exploring Morning Meals Across the Country PG 98

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Iconic Moments in the American Diner PG 120

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QB Quick Bites for Your Brain

Before we feast upon this issue, here’s a little something to whet your appetite: from our favorite new books to dining and drinking trends getting the most buzz.

Compiled by Audarshia Townsend

Liquid Inspiration We love clever iterations of the classics, and this exotic take on the Negroni is no exception. Collin Moody, beverage director of Chicago bistro Income Tax, has created a vintage Spanish Negroni that’s made with Campari that was produced in Barcelona instead of Italy during the 1970s. He’s also swapped gin for sherry. Here’s the recipe:

VINTAGE SPANISH NEGRONI 1 ½ oz Yuste Manzanilla sherry 1/3 oz Vintage Campari of Barcelona 1 oz Miro sweet vermouth Stir ingredients in a mixing glass with ice until properly chilled and diluted, then served up or on the rocks. wine glass.

Garnish with a sprinkle of nutmeg.

ON OUR RADAR …

BROOKLYN’S HONEY BADGER TAKES FORAGING TO THE EXTREME A ruthless hunter that’s known to take on lions when cornered, the honey badger is fearless, ferocious and boasts some of the best foraging skills in the wild. This diminutive Brooklyn eatery captures the animal’s essence with an imaginative menu based off foraging wild game, rare ingredients, and fruits and vegetables. The menu changes daily, and guests may choose from a la carte to an omakase experience.

Interested in recommending a book, app or social media account?

Email us magazine@rfsdelivers.com with your suggestion.

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TASTY (SOUND)BITES ®

What is your ultimate breakfast cocktail?

ALEXIS TINOCO BAR DIRECTOR FOR OPERATIONS THE AVIARY CHICAGO

BROCK SCHULTE BAR MANAGER, MONARCH, KANSAS CITY, MO.

“Dante in New York does a frothy orange juice and Campari cocktail. If you haven’t had it, you’ve got to go try one. I feel like that would be my ultimate breakfast cocktail. They call it the Garibaldi and they juice oranges and basically froth them to make them fluffy. The cocktail is velvety and rich and voluptuous. It’s literally only orange juice and Campari, but it’s perfectly balanced, has the right amount of sugar, right amount of bitter and right amount of juice. I could probably drink like four or five of those. They have orange juice in them, so they’ve got to be good for breakfast, right?"

"I like gin fizzes. The Ramos Gin Fizz was originally a brunch-style cocktail. I like it with egg white. In fact, it’s the cocktail with egg white. It’s good at that time of day. I also like mimosas, but I prefer grapefruit juice instead of orange juice. And sparkling rosé period for brunch is one of my favorites, especially with a little aperol in it—and some pamplemousse liqueur. That’s a cocktail that we make here that’s pretty awesome.

It’s super light and refreshing for a brunch cocktail menu."

ALEXIS TINOCO

BROCK SCHULTE

For Your Nightstand

LETTER FROM REINHART

DEAR RESTAURANT INC. READERS: Here’s to looking forward to a prosperous and enriching 2019 for you and Your operations.

This issue’s theme is “breakfast all day,” and we approach it from various angles, aiming to inspire your menus and marketing tactics. From the evolution of the business breakfast to on-trend global breakfast offerings to original recipes by our chefs here at Reinhart, morning meals will never be the same again. We also look at how the iconic diner has progressed throughout the years, and we show you how your restaurant can make money during off hours.

As always, what we do at Restaurant Inc. complements Reinhart Foodservice’s overall mission. We are committed to the highest level of customer service, safety and sustainability, all while delivering timely and innovative solutions to our customers.

That includes menu planning assistance, trends and industry insights, nutrition services support, sustainability practices and education, kitchen management software and training, and more. We give our customers the tools they need to succeed.

When it comes to driving the success of the communities we serve, Reinhart and Restaurant Inc. are committed to getting better every day. As you ease into winter, keep Restaurant Inc. magazine in mind—and at your fingertips—for vital information on the industry.

Cheers to a great New Year.

THE RESTAURANT INC. CREW

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CONTRIBUTING EDITORS/WRITERS AUDARSHIA TOWNSEND A Chicago-based author, seasoned food and cocktail culture writer and regular contributor to Chicago’s top-rated WGN-TV’s “WGN Morning News,” Audarshia Townsend is Restaurant Inc.’s managing editor.

Previously, her work has appeared in the Chicago Tribune, Chicago Tribune Magazine, Essence, Los Angeles Times, Playboy.com, World’s 50 Best Bars and Anthony Bourdain’s Exploring Parts Unknown. She’s also discussed food and drink trends on several local television and radio shows, was a featured expert on The Travel Channel, and served as a judge three years in a row for the prestigious World’s 50 Best Restaurants.

She enjoys discovering new dining and drinking trends in her hometown and beyond.

MINDY S. KOLOF The more complex the subject matter, the better Mindy likes to break it down and communicate it with passion.

Twenty+ years of experience translates to writing about every type of culinary trend, cutting-edge product and visionary foodservice leader. As principal of her own boutique public relations firm, she’s crafted numerous top-notch communications programs. Her favorite mashup: the intersection of health, wellness and culinary.

Mindy graduated from University of Illinois, Champaign, with a bachelor’s in Journalism.

ARI BENDERSKY Ari Bendersky is a lifestyle journalist specializing in food, wine, spirits and travel. The former founding editor of Eater Chicago, Ari has been writing for 20+ years and his work has appeared in the New York Times, WSJ magazine, Associated Press, Men's Journal, Wine Enthusiast, Departures, RollingStone.com, Crain's Chicago Business, Liquor.com and many more publications. A lover of discovering new food and cultures, Ari travels whenever possible, recently visiting Italy, Finland, Argentina, Portugal and Mexico. He lives in Chicago with his husband and their super cute scruffy dog, Eddie (the girl!).

ERICA BETHE LEVIN Erica Bethe Levin is a food writer, entrepreneur and hospitality consultant. At 24, she founded Chicago's largest online magazine for women, CheekyChicago. She has since been featured in the Chicago Tribune, Chicago Sun-Times, Crain's Chicago Business and on CNN, ABC, NBC, FOX and WGN covering all things lifestyle. She also launched the Chicago market for Reserve, a table management system backed by the cofounder of Uber, and is currently the director of sales for Coyle Hospitality.

VICTOR OZOLS Victor Ozols is a Brooklyn-based writer, editor, and editorial consultant specializing in food, spirits, travel, and design. His work has appeared in Serious Eats, BlackBook, Esquire, and Modern Luxury Interiors, among other publications. When he’s not scouring New York for the best barbecue and craft beers, he’s busy at home with his wife and two sons.

BRIANA RUPEL Briana Rupel is a freelance writer and bartender, with more than 15 years of well-rounded experience in the food and beverage industry. She has created craft cocktails for a Four Diamond hotel and designed and led an interactive cocktail seminar. When off the clock, she prefers a hoppy local tap at her neighborhood dive.

Bri currently resides in Michigan’s Upper Peninsula, where she continuously finds creative inspiration in the lush woods and rocky beaches bordering Lake Superior.

M. JANE JOHNSON Johnson is never happier than when tracking down a great story that will inspire, inform and ring true to restaurant-industry readers. Her career is so last century—well, at least that’s when it started, and it continues to be a source of endless delight, especially since the research (eating in restaurants and talking to brilliantly cool people) is deliciously satisfying. Off the clock, Johnson actually loves to cook though she spends an inordinate amount of time trying to find Chinese cumin lamb on Chicago-area menus. She counts a well-made gin and tonic among her best and most steadfast friends.

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CREATIVE CONTRIBUTORS JENN BUSHMAN Jenn is a Creative Services Manager, Art Director, and Graphic Designer based in Chicago. She possesses a combination of conceptual and strategic strength and technical proficiency. Jenn always knew she wanted to pursue a creative career. Though she spends most of her days on the computer, she is passionate about finding ways to work with her hands. Art has always been her first love and she continues to oil paint in her free time.

JENNBUSHMAN.COM

DREW FRIGO A well-rounded creative professional, Drew brings bold ideas to the table. Thinking through drawing, he has very few limits or rules when he draws, which attributes to his knack for generating fresh ideas.

With that said, his photographic eye, technical savviness, and being surrounded by a great team help bring these ideas to life. Orange juice, family, fat biking, creating art, and music are huge motivators.

MORGAN GILMORE Morgan is a graphic designer at Reinhart Foodservice in Rosemont. Ill.. She has a desire to work hard and make what she designs relevant. She sees a blank page as a challenge. When Morgan is not in front of the computer, she's either practicing calligraphy, reading a book or at the gym.

LAUREN JONSON Lauren is an avid baker who does graphic design, in that order. She has a passion for creativity, and typically says yes to any challenge – in and out of the kitchen. Designing for over 12 years, she has developed multiple magazine concepts and marketing campaigns all while perfecting her grandmother’s bourbon pecan pie. Lauren’s life is a flavorful collaboration of art and raising her two beautiful children.

DAN COHA Dan Coha is a mainstay in Chicago food photography. He has worked with many advertising and promotional agencies, and packaging and design firms, as well as direct corporate clients over the years.

His studio is located in Chicago’s River West neighborhood.

COHAPHOTO.COM

SUSAN BARRIENTOS-HEVEY Susan is a Le Cordon Bleu trained chef who began her career in New York’s Mercer Kitchen, and followed Jean Georges to Minneapolis’s Chambers Kitchen. Always aspiring to make food beautiful, Susan's career in the food styling world has allowed her to work on many brand names. She has contributed to projects for General Mills, Target, Bush’s Beans, Walmart, and continues with Reinhart's Restaurant Inc and The Dish.

SUSANBARRIENTOSFOOD.COM

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TABLE OF CONTENTS BC–01 Quick Bites 03–04 Contributors

10 Words of Wisdom 12 Your Food Should Only Be a Few Clicks Away 14 Make Sure Your Guests Never Wanna Let You Go 16 Unique Program Teaches Foodservice Skills to Inmates 21 RUN THE WORLD? Not Quite Yet, but These Women Are Rocking Their Corner Of It 25 Convert Your Dining Room Into Work Space During Off-Hours 28 FOOD TRUCKS For the Streetwise 32 Tricks and Tips to Get Your Servers to Turn Their Tables Faster 34 Test a New Concept with a Temporary "Pop-Up" 36 Industry Hot Shots Predict Trends for 2019

EDITOR-IN-CHIEF Eric Cronert MANAGING EDITOR

41–77 BREAKFAST, It’s What’s for Dinner

Audarshia Townsend

80 A New Look at Nutrition with Reinhart Responsible

ART DIRECTION & LEAD DESIGNER

82 Buenas! Wake Up Your Breakfast Menu

Jenn Bushman DESIGNERS Drew Frigo, Lauren Jonson, Morgan Gilmore PHOTOGRAPHER Dan Coha FOOD STYLIST Susan Barrientos-Hevey 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

85 How One Prominent Chain Cashes in on Healthier, Kid-Friendly Fare 88 Cheery Breakfast Nooks 92 Powering Up: The Business Breakfast Changes with the Times ©2018 Reinhart Foodservice, L.L.C. All rights reserved. The trademarks depicted herein are trademarks (registered or otherwise) of their respective owners.

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TOC co n t in u e d 96 Morning Glory: Brunch Cocktails

122 Wake Up and Smell the Profits with Coffee

98 Local Starts: Regional Breakfast Favorites

128 Digging into Experiential Dining

104 (Breakfast) Bowl Games

137 Are You Serving Fake Food?

106 Steak: It's What's for Breakfast!

141 Root for Breakfast

108 A Good Egg 110 Which Came First, Breakfast or the Egg? 114 Steak Tacos, Sriracha Salmon and Grilled Wild Duck ... On the Menu at a Retirement Community Near You 118 Beyond the Bloody Mary 120 Do You Know Your Diner?

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132 After Avocado Toast

144 Create Your Clean Environment 146 Next Gen Tech Tools: TRAIN, REWARD, CONNECT 149 Using VR for HR 150 Tech for Tipples 156 Step Right Up 159 Advertiser Index

©2018 Reinhart Foodservice, L.L.C. All rights reserved. The trademarks depicted herein are trademarks (registered or otherwise) of their respective owners.

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Chef Talk

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Get inside our chefs’ brains and find out what inspired their dishes.

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

EXPLORE & GET INSPIRED Check out rfsdelivers.com for full copies of all recipes and more menu inspiration.

FEBRUARY 2019

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words of wisdom

by M. Jane Johnson

People love to spout off about how things should be done, but the words are usually lost in memory’s big dustbin. Not always, though.

Ask almost anyone who has found success about the best advice they’ve received and, taken as a whole, the answers are a crash course in business smarts. We rounded up some pretty brilliant nuggets that are totally worth borrowing.

Ana Sorton, chef/owner of three restaurants in the Cambridge, Mass., area, including Oleana. “Some of the best advice I received was from Mike Toth of Toth Brand Imaging: Even though the restaurant, when it opened, would be new, we should try to make it feel like it wasn’t. He urged us to make it timeless, as though 1,000 good times had already been had.”

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Ocean Reef Club Philippe Reynaud, senior director of culinary operations, Ocean Reef Club, Key Largo, Fla. “I worked under two strong, customer-oriented hoteliers. They had so much good advice, especially this: Before writing a menu, think of others, not yourself, know your market and make menus creative, yet appealing, for all patrons.”

John Currence, chef/owner of seven restaurants, including City Grocery and Big Bad Breakfast, in Oxford, Miss.

“My father has a storied past of giving unsolicited advice at completely wrong times.

When Nixon was being dragged through the mud, he said, ‘He could have been a great president but for the people he chose to work with. So remember, you’re only as good as the people you surround yourself with.’ It meant nothing then, but I remembered and took it to heart in business.”

Dena Blauschild, vice president, The Cork and the Cook, Coral Springs, Fla. “When I was new to the business, I didn’t know what to do in the dining room. The manager said, ‘Keep an eye on water glasses.’ It’s a metaphor, the idea of everything being in the details.”

Eric Skokan, chef/owner, Black Cat, Boulder, Colo. “The best advice Jill and I got was from fellow restaurateur, Dave Query: Having pretty good financial reports instantly is infinitely better than having perfectly accurate reports once a month. Nobody remembers what happened 22 days ago that would have caused a problem.” n

Adriano Bruzzone, head pizza chef, Recipe for Change Project, Chicago. “Keep a cool head. It’s easy to get overwhelmed in the kitchen, so take one thing at a time, one order at a time.”

Tracy Borkum, founder/principal, Urban Kitchen Group with five Cucina restaurants in Orange County, Calif.

"Early on, I didn’t handle confrontation well. I’m reminded of my mother's voice when I was young and had a conflict. She asked ‘What did you do?’ and ‘How do you think the other person feels?’ This has become the greatest tool to resolve differences.

When we listen as well as take responsibility, life becomes fairer and kinder."

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Your Food Should Only Be a Few Clicks Away

by The TableUp Team

Guests are increasingly coming to expect the height of convenience when it comes to just about everything. After all, it’s Jeff Bezos’s world, and we’re all just living in it. The biggest way for restaurants to respond to these expectations of convenience is to offer online ordering.

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Join the Club and Offer Online Ordering

Set Yourself Up for Success

Stay in Charge

Offering online ordering is more crucial than optional. If your restaurant still isn’t providing it, think about the potentially missed revenue. Sometimes your guests are too tired to cook, too busy to physically come into your establishment and, during the winter, too cold to unnecessarily venture outside. It’s times like these when your competitors with online ordering will earn the dollars that could be yours.

OK, so you are offering online ordering or strongly considering it.

Excellent. Now make the process easy on yourself. Online ordering should make your guests’ lives easier without making yours more difficult. Look for software that will integrate with your POS. This will keep your staff members from performing data entry between systems when they should be taking care of guests who are physically in your restaurant.

It is popular among restaurants to use third-party applications as the online ordering solution, but this can dilute the brand and prevent the restaurant from owning quality control surrounding their food.

Finding a solution that allows you to maintain your standards, from the design of the web page to the punctuality of the food, can prevent dissatisfaction among guests.

5 Get the Word Out

3 Don’t Stop at POS Integration Enable your guests to earn rewards toward your loyalty program even if they are dining from home.

Making this happen is easy when your online ordering system integrates with your POS and your loyalty program. Guests will be even more motivated to order from you during a night in.

Now that you’re offering online ordering, make sure your guests know! Promote it via email, through your staff, on social media, etc. Whether it’s a new offering or you’re simply changing how guests access your online menu, you’ll want them to know where to go when they’re sitting at home in their pajamas craving your food.

Give your guests even more ways to enjoy what your restaurant has to offer. They’ll thank you, and so will your bottom line. n Find out more about how TableUp can help your business at tableup.com.

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Make Sure Your Guests Never Wanna Let You Go

by The TableUp Team

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Loyalty is a tricky thing to inspire among diners. Convenience is at the top of the list for many, as working professionals, busy parents, diligent students—the list could go on. There are ways to make restaurants more convenient, including online ordering and extended hours, but it’s impossible to be convenient for everyone. This is where loyalty comes in.

Ditch the Punch Card

Little progress has been made past the “punch card” in terms of restaurant loyalty. But these don’t make much sense outside of slices of pizza or cups of coffee, and a fine-dining restaurant would certainly never be seen passing them out.

Give the People What They Want

Really consider who your guests are and what interests them. If avid beer drinkers are attracted to your extensive draught selection, establish a beer club and reward guests for trying a wide variety of beers.

And Then Give Them More of What They Want

Now that you have your guests’ attention, you can keep it with the right motivation. This could come in the form of event access, free merchandise or a donation to charity rather than a discount. The possibilities are only limited by your imagination.

Keep it Simple

Having a brilliant loyalty program won’t do much good if it isn’t user-friendly for guests and staff.

The right technology partner can help here by setting up an app or mobile-friendly web pages. This is where guests can redeem rewards and view their progress towards the next one, and it’s where your staff can manage the redemptions.

After all, if the program isn’t easy for your staff to use, they’ll be less likely to promote it.

Stay Flexible

Be dynamic in a way that works for you and for your guests. Once guests are members of your loyalty program, you’ll have access to them for spur-of-the-moment promotions. If things have been slow on Tuesday nights, offer an incentive for loyalty members to come in on the next Tuesday.

Create the loyalty program that your guests will get excited about and talk their friends into joining.

It’s more possible now than ever to implement something like this that can truly gain and retain the attention of your guests. n Find out more about how TableUp can help your business at tableup.com.

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Well Served

by M. Jane Johnson

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A unique program in a Chicago-area detention facility aims to bring purpose and meaning to incarceration, teaching foodservice skills and readying inmates to join an industry that grapples with finding enough workers to fill shifts.

Ryan See, partner in The Kennison, The J. Parker and Compass Bar in Chicago, is no different from thousands of operators forced to cope with a crippling labor shortage, filling open positions with an everdwindling pool of candidates. “Where do you go?” he laments. “It’s nearly impossible to find help.”

What separates See from others looking for the next hire is his willingness to employ those whose resumes include a stint in county jail. Within the past year, he has brought onboard four men who were detained for various non-violent criminal offenses. In doing so, he pretty much has beaten the odds for hiring success and become a vigorous advocate for the practice.

“Two have been great, one was good but didn’t work out because of schedule conflicts and one was a bit of a disaster in terms of work ethic,” he says.

The four hires didn’t simply show up at the back door looking for work, but were readied and referred by Recipe for Change (RFC), a Chicago-based organization that teaches eight-week culinary classes in Cook County Jail. Founded by Bruno Abate, owner of Chicago’s Tocco restaurant and in this location since 2014, RFC has seen hundreds of men complete the program while incarcerated and awaiting trial. (A similar program for women was scheduled to launch at press time.)

They’re carefully vetted by the county before being selected to participate, with a violent past, predatory behavior or gang affiliation among circumstances that immediately disqualify. On completion, they not only have basic kitchen and culinary skills, but also ServSafe certification, a strong asset should they decide to seek restaurant work.

Most likely, they also have a stronger sense of community, responsibility, teamwork, discipline and self-respect. Those who are detained beyond eight weeks can take another block of classes, a pizzamaking tutorial.

Though cobbled together on a slim budget, the facilities are surprisingly cheerful; in fact, a guard who ushered a visitor described the kitchens as the happiest place in the vast compound housing 1,500 detainees.

It’s spotlessly clean, thanks to participants’ efforts. The equipment, including a woodburning oven, range, steam convection oven and cappuccino maker, is all restaurant quality.

Walls are decorated with art provided by RFC’s art program (it also boasts a music program) as well as motivational quotes, including “Great Food Changes Your Life,” and a few tufts of green plants. Only two knives, locked and tethered to work tables with steel cords, are allowed in the classroom and a guard stands sentry in each room where classes are held. Throughout the program’s tenure, there have been no incidents or fights.

“We hope they can see an alternative to whatever got them here, restore some dignity and build confidence through skills, so they have opportunities outside of here,” says Bridget Theis, administrative program coordinator for RFC.

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Students making gnocchi at Recipe For Change

Groups of 18 participants, who attend classes from 8:30 a.m. to 2:00 p.m. five days a week, wear chef jackets and white caps.

Whether listening to lectures or preparing food, they appear to be energetic, engaged and interested.

For his part, See is more than enthused with the outcomes. “One of the workers is the poster child for the RFC program. He’s a great employee and you can see in his eyes that he wants to do this,” he says, adding that he’s already been promoted. n

Abate has already oriented them to expectations. “No leaning on counters, no slouching postures or street attitude,” he explains. “They’re here to learn skills and self-esteem to take to the real world. They change inside and decide what they want to do with that.” When asked, all but one in a recent group said they would seek work in the industry upon release; the remaining one expressed desire to attend culinary school.

“We hope they can see an alternative to whatever got them here, restore some dignity and build confidence through skills, so they have opportunities outside of here.”

- Bridget Theis

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Magazine

Do you have a passion for food?

ACCELERATE

YOUR CAREER As part of our team, you’ll join us in serving customers across the country, including independent and chain restaurants, delis, sporting venues, schools, healthcare facilities, and the military.

APPLY ONLINE AT JOBS.RFSDELIVERS.COM ©2018 Reinhart Foodservice, L.L.C.

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BEVERLY KIM

NINA COMPTON

ROHINI DEY

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RITA BERNHARDT

RUN THE WORLD? Not quite yet, but these women are rocking their corner of it

by Mindy S. Kolof

Being a chef is hard. Being a female chef is even harder, which makes the success of women restaurateurs in food meccas like Chicago and New Orleans particularly thrilling.

These rising stars share challenges, triumphs and why now may be the best time for women to follow their culinary passion.

Imagine if “acting like a girl” was not pejorative, but the preferred way to build a superior kitchen culture, and women-owned restaurants and award-winning female chefs were mainstream?

Signs of progress are evidenced

by Chicago’s Beverly Kim (Parachute), Rohini Dey (Vermilion) and Christine Cikowski (Honey Butter Fried Chicken) as well as New Orleans’ Nina Compton (Compere Lapin) and Rita Bernhardt (Domenica). All represent the slow, yet steady rise of female hospitality leadership.

As a woman who ground it out for years on her own, Kim reveals that going back to work six weeks after her son was born was “one of the hardest things I’ve ever done.” Long, grueling hours on the job and an ever-changing lineup of babysitters at home made an indelible impression, and when she ultimately opened her own, now Michelin-starred, restaurant, she was determined to make a difference. Six months in, she offered a generous health insurance stipend to employees, and has established a four-day work week.

Bernhardt recalls when women had to make a choice. “If you were a chef, that was your whole life, but now a work-life balance is possible.”

The first chef hired by BRG’s CEO Shannon White after she took over for John Besh, Bernhardt realized she was under scrutiny, but wanted to put her imprint on Domenica. She stayed true to her own values by commanding respect without being a “typical yelling chef.”

“That isn’t who I am,” Bernhardt stresses, “and I prefer discussing improvements needed privately with an employee.”

Cutting back to 10-hour days whenever possible has made an impact: “People are much happier and more productive, and looking out for each other,” she adds.

At Honey Butter Chicken, the defining ethos is “professionalizing” the restaurant industry.

continued...

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continued...

“We don’t want our employees coming into work sick because otherwise they can’t pay the electric bill,” says Cikowski. That happens frequently enough to make sick pay essential, along with health insurance, parental leave and personal time off.

“We offer this because it’s the right thing to do, but it’s actually made us financially successful,” she reveals. “There’s a huge return on investment, especially for women, and especially right now.”

WOMEN REPRESENT 19 PERCENT OF CHEFS, AND SEVEN PERCENT OF HEAD CHEFS

Source: RestaurantHer

” PAYING THE PRICE Professionalism may also mean eliminating tipping, an unpopular industry notion, but one Dey contends is vital. “The price we pay is unacceptable, with women exploited by customers, managers and other employees in order to get the best tips,” she says.

PRIMED FOR CHANGE There’s a palpable sense of excitement, and no one’s contributed more than Nina Compton, the first black woman to win the James Beard award for Best Chef. At her two flawlessly executed concepts in New Orleans, Compton focuses on creating “a positive, safe environment, where team members are treated with love and respect.”

Her compelling promise: “Women are really breaking through the surface. Things will shift very soon and hopefully be an equal playing field. We all have to support each other; that's where it all begins.” n

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Magazi

Restaurants are now generating 4x more catering revenue than retailers such as club stores.

Source: Technomic, National Restaurant Association

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Serving Utensils: Individually wrapped for sanitation during transportation and delivery.

Steam Tables: Sturdy half and full pans are made in the USA. Chafing Fuel: Give your customers a warm and delicious experience every time! Made in the USA. ProPakŽ BRAND is a registered trademark of Independent Marketing Alliance Š2018 Reinhart Foodservice, L.L.C.

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CONVERT YOUR DINING ROOM INTO WORK SPACE DURING OFF-HOURS

by Erica Bethe Levin

If there was a way to make money while a restaurant was closed, we’d bet our bottom dollar most operators would jump at the chance. Given the industry’s reputation for razor thin margins, any opportunity to lessen the load while bringing in extra profit is a win for business.

A few technology-meets-hospitality companies are trying to do just that.

Spacious, a New York-based start-up company, partners with dinner-only restaurants when they’re closed and converts them into collaborative work spaces. The cost: $99 to $129 per month billed to the entrepreneurs and office-less freelancers.

“Our restaurant partners receive a share of the profits generated at their location,” says Jaclyn Pascocello, chief operating officer at Spacious Technologies. “Our goal is to create a profitable partnership immediately. Our partners find the extra cash meaningful…. it helps with the fixed costs of occupying prime real estate.”

And the operators tend to agree. “Spacious is a great partner,” says Laura Fiorvanti, CEO of Corkbuzz, which boasts four locations in Charlotte and New York and is one of Spacious’ 16 restaurant partners. “I highly recommend them to any restaurateur. They are professional and have a great team. The logistics are easy, and they treat our place like their own.”

Dan Rosenzweig, formerly of WeWork, and Nick Iovacchini, owner of Distilled NY, saw a similar need in the marketplace when they founded Kettlespace.

“We had a lightbulb moment when Dan needed to take a phone call, but couldn’t get reception in his apartment or find a nondisruptive Starbucks,” says Iovacchini. “He went to a restaurant and asked to sit there all day; if he ordered something, it was fine. I was using the dining room of my restaurant as work space during the day anyway.”

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Kettlespace costs members $25 to $99 per month; restaurants pay $0.

“We understand how fragile and complex restaurant ecosystems are,” adds Iovacchini. “Folks outside don’t understand the idiosyncrasies. We engineer mutually beneficial partnerships that protect restaurants’ key interest and adds value in areas needing a boost. We’ve brought them profit at a time when they weren’t making what they wanted. We bring new customers and incremental F&B sales.”

If you’re worried about your restaurant’s brand of hospitality extending into the daytime workspace, precautions have been taken.

“Our hospitality team is always onsite to ensure our operation runs seamlessly alongside the existing restaurant,” says Pascocello. “We are a technology start-up, but hospitality is at the core of what we do.”

All of the co-working companies offer complimentary Wi-Fi, outlets at every seat, and unlimited coffee and tea. And though profit sharing is key, the tangential benefit of these partnerships is the network of members frequenting the workspaces.

“Ninety percent of our members visit a restaurant in our network for the first time,” says Justin Raymond, founder of Flexday in Toronto. “The initial lift in revenue is just the first wave. Many of our members return for happy hour or dinner as a result of their newfound relationship with the restaurant.”

In all, it comes down to money. Utilizing unused workspace during off-hours cuts down on overhead and real-estate costs.

Iovacchini, whose perspective is two-fold as both a restaurateur and Kettlespace co-founder, adds, “This business is profitrich, instead of skinny. If you compare the margin on the value we’re bringing versus the margin restaurants are seeing on F&B, it’s very compelling.” n

26 RFSDELIVERS.COM ISSUE 1, 2019

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Food Trucks

For the Streetwise

Tip #1:Having a restaurant is a great star t

by Mindy S. Kolof

The food truck’s allure is an appetizing proposition. If you are confident about your food, your customer and your brand, let us help steer you in the right direction.

28 RFSDELIVERS.COM ISSUE 1, 2019

The food truck community was also instrumental in helping Amol Dixit grow his Hot Indian Foods brand from early mobile success in 2013 to three flourishing restaurant locations in Minneapolis.

“Visit lots of food trucks as a customer to get ideas of what you'd like to do,” recommends Dixit. “We received so much help from other food truck owners in finding a commissary, locating the best place to park and understanding how to get presence at important events.”

Dave Krolak, Cas’Pierogi & Kielbasa, Ne w Jersey

Dave Krolak, owner of Cas’ Pierogi & Kielbasa food truck in New Jersey, started with a dream and a passion for pierogi.

After reading everything he could find on the industry, Krolak contacted trade organizations and because the business is so supportive of new competition, he sought out and found expert advice from a thriving food truck owner.

As the most popular food truck at Taste of Chicago for the past two years, Da Lobsta owner J Wolf appreciates how lucrative a high-profile event can be. He calls the food truck purchased a year after the 2013 opening of Da Lobsta restaurant “the best decision I ever made.”

“My restaurant would be half full, but when a lobster truck pulled up, the lines would wind around the corner,” describes Wolf.

“I was excited to bring the experience to Chicago.”

When he arrived in 2013, city regulations were quite restrictive, but the next year, the laws changed to allow cooking on food trucks and the scene blew wide open. Wolf seized the opportunity to get rolling and bought and retrofitted a former delivery truck.

J Wold, Da Lobsta, Chicag o

The key is a unique offering, he continues, and for beef-obsessed Chicagoans, lobster rolls are a largely untapped market. Having previously owned a restaurant in Los Angeles, where food trucks were on the fast track, Wolf saw their selling power firsthand.

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Buy or lease?

While many opt to purchase, experts suggest that operators consider their geography before making this critical decision.

“If there are a lot of miles to cover between gigs, leasing may be a good option to consider if you are concerned about excessive wear and tear, or if you want to test your concept,” says Food Truck Empire founder Brett Lindenberg.

“If you own a restaurant, you will likely have good catering and event leads and may be better off owning your truck or trailer.”

“I learned quickly, when you get into the food truck business, you are also getting into the vehicle maintenance business,” says Krolak. “Your business relies on a big rolling restaurant and if things go wrong, it can shut down your entire operation.”

His advice: “Take a course in truck and kitchen maintenance and form great relationships with a mechanic and towing company who know how to get things up and running quickly.”

Lindenberg says the other significant expenses are regulatory fees and for non-restaurant owners, the cost of a commissary for food preparation, cleaning and parking. “That can become expensive, so adding a food truck to an existing restaurant operation is ideal.” n

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30 RFSDELIVERS.COM ISSUE 1, 2019

Wake Up. Be Plant Proud.

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To learn more about this product contact your Reinhart Foodservice® Sales Consultant

Code # 79460 | MorningStar Farms® Veggie Breakfast Sausage Patties | 112/1.34oz. ®, TM, ©, 2019 Kellogg NA Co.

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Tur n Those Tables Tricks and tips to get your servers to turn their tables faster

by Ari Bendersky

We’ve all been there. Your reservation book for the night has filled up nicely and you’ve arranged seatings to ensure two turns, likely three. You’ve even slightly overbooked to account for inevitable no shows. No matter what, however, you can’t control the pace at which people dine and you end up having trouble getting some tables to move out on time.

Turning tables is key to a successful night with good sales, and even if you set your reservation book and work with your team, things can always trip up your plan.

“The way you write your reservation books, regardless of the software, is everything,” says Erin Phillips, senior director of operations for Chicago’s Boka Restaurant Group. “You can try to be super aggressive, but you know you can’t provide a good guest experience for a party of six in an hour. I’m constantly looking at and adjusting the way our books are written.”

Phillips shares various metrics with Boka’s restaurants’ service teams, including their turn times, which most reservation software systems show. You can compare a server’s turn time to his tip average, feedback scores and check average. If they’re low all around, you know that server needs work turning tables.

“Most servers appreciate when you show them that information,” Phillips

32 RFSDELIVERS.COM ISSUE 1, 2019

shares. “I’ve explained to my team how the reservation book works and it’s pretty impactful. Most operators don’t take the time to explain how it works, but it can change the game if the team understands how it works.”

One way to improve your tracking is to work with a system like TableUp, which currently works with more than 600 restaurants across the country on loyalty program, marketing automation, online ordering and front-of-house services.

“We help host staff and waitstaff optimize seating arrangements to help maximize (table turns),” says Samantha Watts, TableUp’s director of marketing.

“We also allow customers to pay at the table so they don’t have to wait for the check. That’s done through an app the restaurants have to promote.”

Table-based interactive ordering tablets can help speed people through their meal.

When they don’t have to wait for a server to take a drink order or drop a check, they feel more empowered and eventually leave more satisfied.

“It can cut wait times and make customers happier,” Watts adds. “More flow through the restaurant increases revenue.”

No one is going to argue with that. n

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get ready to Test the waters for your new concept with a temporary, ‘pop-up’ culinary installation.

by Ari Bendersky

You’ve long dreamed of opening a new restaurant concept. You acquire investors, find a space, test recipes and finally open the doors—only to close six months later when your idea didn’t work. Perhaps you should have first thought about establishing a short-term, pop-up concept.

“A pop-up (restaurant) is fertile testing ground,” says Aaron Gadiel, head of the Gadiel Group, a marketing and brokerage consultant specializing in pop-up retail experiences. “For restaurants, the investment to open is massive and a pop-up allows you to try out the concept without committing to the investment.”

Gadiel says for pop-up establishments to succeed they must be in high-traffic areas that have a built-in audience and have a unique concept so you’re introducing something no one else is doing.

The owners of Revival Food Hall in Chicago’s Loop business district know this. Since 2017, they have hosted a handful of chefs for 90-day stints at a now-dedicated stall in the middle of the food hall. Participants have included local chef Sarah Jordan (burgers and acai bowls),

the team behind Honey Butter Fried Chicken (TriBecca’s Cubano sandwiches), Pub Royale (Indian kati rolls) and Michelin-starred chef Kevin Hickey (Duck Inn Dogs’ duckfat hot dogs).

“It’s a nice marketing experiment to see if this is something sustainable,” explains Revival Food Hall general manager Tim Wickes. “If it wasn’t successful, you can say you won’t invest more or you can stay in a food hall scene.”

Gadiel adds that chefs should look for second-generation restaurant spaces already built out with equipment to reduce costs or work with an existing restaurant on off nights. Another way to drive traffic?

Stress it’s a limited run and use PR and social media to get the word out.

“There’s nothing worse than opening a pop-up that no one comes to,” Gadiel says. “If you can create something that’s available only a short period and present it in a cool, authentic, unique way, it’s a great way to position your brand as a cool thing.”

Some local governments, possibly seeing a tax revenue source, have

started to make it easier for small businesses to get lower-cost permits to launch these concepts.

Chicago passed an ordinance that went into effect Dec. 1, 2018, giving operators, including restaurants, shorter-term pop-up licenses that lets them get into business faster and at a lower cost.

Before the license was green lit, businesses would need to get a minimum two-year lease. Now, the new rule offers five-, 30-, 90-, 180- and 365-day licenses that don’t require on-site inspections.

In addition, the license is tied to the business, not the location, so business owners can move their pop-ups to different areas. While this is available to many business owners, restaurants are still limited to 90-day licenses. This ends up being a win-win for operators, the city and landlords, who get shortterm revenue by filling otherwise empty storefronts.

While this is a first-of-its-kind ordinance for a major city, others may follow suit, making it easier for you to create a pop-up experience and try out a new concept. n

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Industry hot shots predict culinary trends for 2019, from smaller restaurant concepts to reimagined, iconic dishes.

by Mary Daggett

Breakfast at Brennan’s

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With each new year, we poll experts to get their take on what will have significant impact on the restaurant industry in the coming months. Here’s what to expect, from the general manager of a legendary New Orleans establishment to a respected culinary instructor at a Wisconsin-based college.

Christian Pendleton

Brian McBride

Paul Short

general manager, Brennan’s Restaurant, New Orleans

chef/partner, Siren by Robert Wiedmaier, Washington, D.C.

C.E.C. department head, culinary arts, Madison College, Madison, Wis.

In 2017, more than 150,000 people enjoyed “Breakfast at Brennan’s.”

Since 1946, Brennan’s has been waking up this grand Southern city with wonderful things to eat. “It’s not easy to remain relevant this long,” says general manager Christian Pendleton. “Like everyone else, we must consider preferences of both baby boomers and millennials. To add a bit of magic, we make Bananas Foster and Steak Diane tableside.

Older patrons remember this service fondly from the past; millennials view it as something new and exciting.”

In April 2017, legendary D.C. chef Brian McBride joined Robert Wiedmaier to open Siren, which specializes in globally sourced seafood. It recently earned a Michelin star. Here are his frank predictions and sage advice.

Short has helped influence the careers of thousands of young chefs in his 25-year tenure at Madison College. The college boasts a new teaching kitchen filled with state-ofthe-art equipment.

Pendleton says today’s diners expect menus to change with the seasons.

“We keep our iconic dishes, and reimagine the rest with what’s in season and on-trend. I recommend forming close relationships with farmers and purveyors to get the best ingredients. We’re currently experimenting with kalettes (hybrid of brussels sprouts and kale).”

“I see the demise of the large restaurant,” says McBride. “The trend will be on smaller concepts, in which chefs can get very focused.

Siren has just 88 seats. The operation is very manageable, and the dining room always appears full.

We’re keeping our prices reasonable because we want to remain accessible.

“I am observing a lot of spacesharing among chefs. A pastry chef might operate a café in the morning, and another chef takes over the space at dinner. Or, a chef might operate a butcher shop during the day, and a restaurant at night.

“We love sous vide and induction cooking. These methods give us a more consistent temperature. Chefs used to sear, then cook. Now, we’re cooking first, then searing. We’ve begun using a smoking box for cocktails made with bourbon and scotch. We also smoke our own mushrooms and salmon.”

“Here in Wisconsin, we’ve witnessed the farm-to-table movement firsthand. Madison College now leases a farm where our students grow, harvest and cook with the produce we cultivate. Student enthusiasm is extremely high during harvest.

Short adds that he sees smaller storefronts replacing bigger operations. For example, former grad and James Beard nominee Justin Carlisle has opened three small, yet successful operations in Milwaukee: prix-fixe, fine-dining concept Ardent, and the casual Red Light Ramen and Laughing Taco.

“When students leave school, we want them to have fundamentals firmly in hand,” stresses Short.

“If they can’t roast a chicken, they aren’t ready.” n

WINTER 2019 RFSDELIVERS.COM 37

add some sizzle to your sales Bacon continues its well-deserved popularity in every day part and in every menu category—and Smithfield has the variety to satisfy the cravings of any bacon lover.

With no limit to its sizzling popularity in sight, chefs continue to amp up their culinary creativity to offer amazing variations on the classics, as well as new and unique signature creations to feature bacon’s incredible versatility.

Today, more and more menus are, quite simply, featuring more and more bacon—from salads to sandwiches to soups, desserts and beverages.

Bacon is the fifth most popular protein served at restaurants and is menued at over 2/3 of restaurants.

-Datassential

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Hardwood-smoked for the authentic bacon flavor customers love, all Smithfield bacon is made fresh from pork bellies and then cured with a proprietary cure. We also offer a variety of slice options to fit your needs.

Our bacon is carefully graded according to an astringent selection process into three value levels—best, better and good. This allows you to choose just the right Smithfield bacon for each of your specific needs.

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9 3/4 –10 1/2

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Our most common and popular bacon. Traditional top-quality bacon trimmed and graded to high specifications for leanness, quality and consistency. Uniform slices with a wide variety of slice counts for serving versatility.

Made from the same high-quality process, bacon graded Good is sliced from larger bellies to provide competitive pricing.

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From full dinners to appetizers to small plates, Smithfield can help satisfy the cravings of every bacon lover with a delicious variety of brands they know and love. For additional information about the selection available, call your Reinhart Representative.

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26% OF DINERS SAY THEY ENJOY EATING FOODS ASSOCIATED WITH LUNCH OR DINNER FOR BREAKFAST, INCLUDING BREAKFAST BURGERS, AND MASHUPS FEATURING TACOS, PIZZA AND RAMEN. SOURCE: Technomic’s Breakfast Consumer Trend Report 2018

Breakfast

It’s What’s for Dinner F

or several years, breakfast has been deliciously crossing dayparts, refusing to be neatly tucked into the wee hours and breaking big at every time of day. Its mirror image—dinner for breakfast—has blurred lines even further, leaving the menu wide open for innovation, with seafood, beef and poultry all in play, all the time. With a nod to the Beef Council’s memorable ad campaign: Breakfast is what’s for dinner, lunch and everything in between.

“This is an age of that can shapeshift multi-purposing for drinks and takeout,

For chefs, the culinary vista stretches limitlessly ahead. Everything is on the new breakfast plate: heritage cuisines and curve-bending mashups, global favorites and American made, luxuriously upscale ingredients and traditional peasant food, plant-based and brawny beef, deeply savory and super sweet. On the following pages, you’ll find spectacularly creative takes on the best of breakfast trends, thoughtfully reimagined and reconstructed to bring this concept to your table in 2019.

all-day breakfast selections their way through the day, breakfast, lunch, post-work dinner and midnight snacks.”

- Culinary Trend Tracking Series, Packaged Facts 2018

Photography by Dan Coha Photography Food Styling by Susan Barrientos-Hevey

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GRAIN & GREENS POWER START CHEF BILL FROST | TWIN CITIES DIVISION

QUINOA IS ONE OF THE FEW PLANT FOODS THAT CONTAINS ALL NINE ESSENTIAL AMINO ACIDS. IT IS PACKED WITH FIBER, PROTEIN AND ANTIOXIDANTS, AND BOASTS A NATURALLY GLUTEN-FREE PROFILE.

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Low Carb at the Heights The popularity of paleo, keto and Atkins diets has given rise to a new category of high-protein breakfast dishes ‘round the clock. Followers enthusiastically tout the often rapid weight loss, feeling of satiety and improved insulin levels experienced as a result. For real staying power, though, cutting carbs while also adding fresh fruits and vegetables to the mix, is the best move of all. Start with quinoa, a nutritional dream as one of the few plant foods that contains all nine essential amino acids, is packed with fiber, protein

and antioxidants, and boasts a naturally glutenfree profile. Known as “the mother of all grains” since the days of the Incan empire, it’s become a 21st century superfood. Pair it with kale, called one of the most nutrient-dense vegetables on the planet, for its abundant quantities of vitamins A, K and C and another powerful dose of antioxidants.

Now add a protein of choice, be it chicken, eggs, cheese or beans, and let low-carb alternatives elevate your menu to nutritional highs.

GRAIN & GREENS POWER START INGREDIENTS [Servings: 1]

PREPARATION

1 1/2 oz

Extra Virgin Olive Oil

2 oz

Garbanzo Bean (Chickpea)

Toss garbanzo beans with 1/2 oz olive oil and a pinch of salt, then bake at 350 F until crunchy. Cool.

1/2 oz

Matchstick Carrots

1 oz

Red Pepper, Diced 1/4"

1 oz

Asparagus

Saute carrots, red peppers and asparagus in remaining olive oil with a pinch of salt until softened. Add ancient grain /quinoa blend and banana peppers, heat through.

1/8 oz

Coarse Salt, Pinch

Add arugula to wilt and transfer to serving bowl.

1 oz

Yellow Banana Pepper, Mild, 5/16" Crinkle cut

3 oz

Quinoa Blend, Ancient Grain And Kale

1 oz

Arugula

2 ea

Egg

1/8 oz

Cilantro

Top with 2 sunny-side up eggs.

Garnish with garbanzo croutons and sprigs of cilantro.

FIND MORE RECIPES ONLINE AT RFSDELIVERS.COM

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CHICKEN CONGEE & CRISPY TOFU CHEF YVETTE HIRANG | KANSAS CITY DIVISION

CONGEE IS A BREAKFAST STAPLE IN MANY ASIAN CULTURES. IT CAN BEST BE SERVED DURING COLD WEATHER MORNINGS. HERE'S A QUICK, LOW-COST RECIPE TO ADD TO A SEASONAL MENU.

44 RFSDELIVERS.COM ISSUE 1, 2019

Power to the Bowl Bowls are set to continue their power roll in 2019, with their portability making them a top choice for a grab-and-go meals for breakfast, lunch or dinner. According to Innova research, breakfast bowls are on a continued upward trend, with new bowl offerings increasing steadily on the menu since 2012. As iconic Chicago breakfast chef Ina Pinkney told the American Egg Board: “Breakfast bowls allow you to choose to eat a meal in layers or mixed all together. Fill it with flavor and texture, and you’ve got an exciting array of concepts that will bring consumers back time and again.” Another plus for foodies of every

age, with a special appeal to millennials, is the opportunity an empty bowl offers to fill it with a mouthwatering masterpiece of their own making, freely mixing cuisines, flavors and ingredients. One delicious spin: fusing the Asian breakfast staple of congee with the South’s beloved grits, and adding cured meats, roasted veggies and fish sauce for a dish as welcome for a hearty evening meal as it is on a cold winter morning.

CHICKEN CONGEE & CRISPY TOFU INGREDIENTS [Servings: 6]

PREPARATION

1 Tbsp

Fresh Garlic, minced

1 Tbsp

Fresh Ginger, minced

Heat oil in a soup pot and toast garlic until brown but not burnt. Set aside. Do the same for the ginger. Set aside.

6 ea

Chicken wings, raw

Put wings in the same pot; brown all sides.

2 Tbsp

Neutral Oil (Canola)

1 Tbsp

Vegetable Base

4 C

Glutinous Rice

6 C

Water

4 ea

Hard Boiled Eggs

½ C

Scallions, sliced

3 C

Firm Tofu, cut into ½" cubes, deep fried crispy

½ C

Soy Sauce

½ Tbsp

Sesame Oil

TT

Salt & Pepper

Add the vegetable base and the rice in the same pot. Stir until the base has broken down.

Add the water. Cook for 20 minutes to 25 minutes on medium heat. Stir every 5 minutes to prevent rice from sticking on the bottom of the pot. Combine soy sauce, sesame oil, salt and pepper in a small bowl.

Serve congee in a bowl with sliced egg, fried tofu, and scallions on top; drizzle with soy sauce mixture.

FIND MORE RECIPES ONLINE AT RFSDELIVERS.COM

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TURKEY HOI AN PANCAKES RECIPE PROVIDED BY JENNIE-O

THE VIETNAMESE TRADITION OF BANH XEO, OR "SIZZLING PANCAKE," SHOWN HERE IS A CRISPY, CREPE-LIKE COMFORT FOOD THAT BRINGS A NEW DIMENSION TO A CLASSIC BREAKFAST DISH.

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Heritage Cuisine – Asian As more diners embrace Asian-style cuisine at every hour, new and unexpected flavors are popping up on the American menu, with bao, banh mi and other dishes leading the way. The Vietnamese tradition of banh xeo, or "sizzling pancake," shown here is a crispy, crepe-like comfort food that brings a new dimension to a classic breakfast dish. Made with rice flour and turmeric for a golden hue, and stuffed (but not overstuffed) with bean sprouts and a protein such as turkey, pork or shrimp, all that’s needed to complete the bahn xeo is a sweet and sour or hot fish sauce for dipping. A different take

on the pancake, the Japanese-inspired Jiggly pancake, bears the hallmarks of a soufflé, featuring egg whites whipped into a meringue.

So light and fluffy that they jiggle on the plate, they’re Instagram-ready when stacked up high and wobbly. Drizzle a maple-soy syrup on top and side with duck tenders to make a satisfying, memorable meal. For more Asian breakfast inspiration, look to the streets of South Korea.

Gilgeori toast, or Korean egg toast, has been enjoyed on the go for more than two decades. It's a hearty meal of ham, bacon, cheese and eggs between buttery toasted bread.

TURKEY HOI AN PANCAKES INGREDIENTS [Servings: 1]

PREPARATION

1C

rice flour

½ tsp

ground turmeric

½ tsp

kosher salt

5 Tbsp

vegetable oil, divided

Heat 1 Tbsp oil in a medium nonstick skillet over medium-high heat. Add turkey, seasoned with salt and pepper, and cook, tossing often, until cooked through, about 3 minutes. Transfer to a plate.

4 oz

Pan Roasted Turkey Breast, shredded

TT

Kosher salt & freshly ground black pepper

6

scallions, thinly sliced

4 oz

sprouts (about 1 cup)

Large green-leaf or Bibb lettuce leaves

A few sprigs fresh cilantro

A few sprigs fresh basil

Sweet & Sour sauce, for dipping

BATTER PREPARATION Whisk flour, turmeric, salt, and 1 ½ cups water in a large bowl until smooth. Cover and let sit at room temperature 1 hour (this allows the rice flour to hydrate; the batter will get creamier as it sits).

Wipe out skillet and return to medium-high heat. Add remaining 4 Tbsp. oil. Mix batter to reincorporate rice flour, pour ½-cupful into skillet, and swirl pan to evenly spread out batter.

Cook pancake, shaking pan occasionally, until almost cooked and edges begin to curl, about 4 minutes. Top with one-fourth of scallions, one-fourth of bean sprouts, and one-fourth of turkey and cook until pancake is golden brown and crisp, about 1 minute. Using a spatula, fold pancake in half, forming a halfmoon. Transfer to paper towels to drain. Repeat with remaining batter (mixing before adding to pan), scallions, bean sprouts, and turkey to make 3 more pancakes, adding more oil to skillet as needed.

Cut pancakes into wedges. To eat, tuck each wedge inside a lettuce leaf along with some herbs and dip in sweet & sour sauce.

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HOT SMOKED SALMON, ARTICHOKE & GOAT CHEESE QUICHE RECIPE PROVIDED BY BEAVER STREET

INGREDIENTS [Servings: 8]

ACCORDING TO DATASSENTIAL’S MENUTRENDS KEYNOTE REPORT, SEAFOOD BREAKFAST OFFERINGS HAVE GROWN AT LEAST 40 PERCENT OVER THE PAST DECADE, WITH DOUBLE-DIGIT INCREASES FOR OYSTERS, TROUT, MUSSELS, CLAMS AND SHRIMP.

2C 2 tsp 1 tsp 1C

4-6 Tbsp 2 Tbsp 1/2

24

4 1C 1/2 C 1 Tbsp TT

Pinch 6 oz

All-Purpose Flour Granulated Sugar Kosher Salt Cold Unsalted Butter, Cut Into 1/2" Cubes Ice Water Unsalted Butter Medium Red Onion, Thinly Sliced Crosswise Frozen Artichoke Heart Quarters, Thawed Large Eggs Heavy Cream Whole Milk Roughly Chopped Fresh Dill Kosher Salt & Freshly Ground Black Pepper Nutmeg Hot-Smoked Salmon, Roughly Broken 1/2" Pieces

4 oz

Goat Cheese, Crumbled

Seafood Rides the Wave Taking cues from the glorious dishes of the Southern canon, such as shrimp and grits, crab Benedict and salmon frittatas, seafood is finally getting its due on the breakfast and beyond menu.

Bluefish, shrimp and bottarga (salted and cured fish roe) may not have taken over for bacon and eggs at this point, but the trend is undeniably rising as more diners seek a wider variety of seafood on menus, prompting breakfast dishes featuring premium fish and shellfish. According to Datassential’s MenuTrends Keynote Report,

seafood breakfast offerings have grown at least 40 percent over the past decade, with double-digit increases for oysters, trout, mussels, clams and shrimp. The wide variety and versatility of seafood is also netting some tasty returns, recognized as an ideal sub-in for sausage or bacon in menu offerings ranging from an elegant hot smoked salmon and goat cheese quiche, and a downSouth fried egg, cheese, bacon and catfish biscuit to a rich, cheesy lobster and hash brown frittata.

HOT SMOKED SALMON, ARTICHOKE & GOAT CHEESE QUICHE PREPARATION To make the crust, fit a stand mixer with the paddle attachment and mix the flour, sugar, and salt on low speed. Add the butter and mix until the largest pieces are the size of peas. With the mixer still on low, add the ice water 1 tbsp at a time until the dough just begins to come together. Transfer the dough to a piece of plastic and shape it into a disk. Wrap in the plastic and refrigerate for at least 30 minutes.

Roll the dough on a lightly floured surface into a 15-inch circle about 1/4 inch thick. Transfer to a 9-inch spring form pan and press the dough into the bottom and up the sides, pressing any pleats flat against the sides. With scissors, unevenly snip any dough that overhangs the rim, to make a jagged edge. Prick the bottom of the crust all over with a fork. Freeze for 20 minutes.

Position a rack in the center of the oven and heat the oven to 350 F. Line the frozen crust with two overlapping sheets of parchment and fill two-thirds of the way with dried beans.

Bake until the sides are set, about 25 minutes. Remove the beans and parchment and bake until the crust just begins to brown lightly, another 8 minutes to 10 minutes. Remove from the oven and let cool on a rack. Meanwhile, raise the oven temperature to 400 F. To make the filling, melt the butter in a 10-inch saute pan over medium-high heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 3 minutes. Add the artichoke hearts and cook until softened and slightly browned, another 3 minutes to 4 minutes. Remove the pan from the heat.

Beat the eggs in a medium bowl with the cream, milk, 1 tsp of the dill, 1/4 tsp salt, 1/4 tsp pepper, and the nutmeg.

Put the spring form pan on a rimmed baking sheet. Pour about half of the egg mixture into the crust. Bake in the oven until the filling is partially set (it will still be slightly runny), about 20 minutes.

Scatter half of the onion and artichoke mixture over the partially set egg mixture. Distribute half of the salmon and goat cheese on top. Pour on the remaining egg mixture and then scatter the remaining onions, artichokes, salmon, and goat cheese over the egg. Sprinkle the remaining dill over the top. Bake until the center is just set (use a paring knife to peek), another 40 minutes to 50 minutes. Check about halfway through baking; if the crust seems to be browning too fast, shield it with strips of foil. Cool slightly on a wire rack.

To unmold, remove the spring form ring and loosen the quiche from the pan's bottom by running a thin-bladed knife between the two. Slide the quiche off its base onto a serving plate.

Cut the quiche into wedges and serve warm or at room temperature.

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SHAKSHOUKA

SHAKSHUKA HAS GROWN A WHOPPING 326 PECENT ON MENUS IN THE PAST FEW YEARS. - DATASSENTIAL, JUNE, 2018

CHEF DAVID QUICK | KNOXVILLE DIVISION

MULTI-GENERATIONAL APPEAL: SHAKSHUKA APPEALS TO MORE THAN HALF OF MILLENNIALS, TWO IN FIVE GEN ZERS AND OVERALL MORE THAN 75 PERCENT OF CONSUMERS. - TECHNOMIC

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Heritage Cuisine – Mediterranean Shakshuka, a traditional Middle Eastern-North African dish of eggs poached in spicy tomato sauce, continues to shake up the American menu. A one-pan dish replete with the bold flavors of paprika and cumin, the egg and tomato combination is easily adapted to other cuisines, as seen in Turkish menemen (scrambled eggs), Tex Mex huevos rancheros and Italian ‘Eggs in Purgatory’ (a buttery tomato sauce given some heat with red peppers). Now seen on the trendiest of menus, shakshuka has become a brunch essential, featuring the basics of eggs cooked in a thick, spicy sauce of tomatoes, peppers,

onions, garlic and seasonings, often served with a toasted baguette, pita or challah bread to sop up the sauce. Most distinctive is the way that almost any ingredient can be added to customize to diners’ desires, and immediately be seamlessly folded into the dish, from more vegetables (chopped eggplant, peppers, potatoes, artichokes, squash, kale, spinach, chard) to more vegetarian offerings (beans, chickpeas, or lentils) to more meat (merguez or chorizo sausage, ground beef, lamb or chicken) and garnishes like olives, fresh herbs, fried shallots and preserved lemon, according to Chowhound.

SHAKSHOUKA INGREDIENTS [Servings: 1]

PREPARATION

3 ea

Egg

1C

Kale Color Crunch

3 Tbsp

Harissa Cumin Paste, Spicy

1 ea

Shallot Whole Peeled Fresh, Large, diced small

In a medium size pan, saute shallot and garlic until translucent.

Add in diced fresh tomato and cook until they start to caramelize. Deglaze this with chicken base diluted into 1 cup of warm water.

4C

Tomato Diced Fire Roasted In Juice

2 ea

Garlic

1 /2 ea

Whole Roasted Pepper Red

2 Tbsp

Gourmet Chicken Base Paste

1/2 oz

Spicy Picante Artisan Microgreen, Craft Mix

1/2 lb

Heirloom Tomato, diced medium

Next add in roasted red peppers, roasted tomatoes and harissa paste. Bring to a simmer, then reduce heat and allow to continue cooking for at least 20 more minutes, stirring occasionally.

Preheat oven to 400 F. For plating, you will need a mini roasting pan or small ceramic shallow bowl. In bottom of pan place kale crunch. Using ladle, cover the kale crunch with the shakshuka and crack the three eggs on top of the mixture. Bake this until yolks have just set (usually around 10 minutes).

Pull out of oven and garnish with microgreens on top and serve.

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SMOKED SCALLOP QUICHE RECIPE PROVIDED BY GOURMET FOOD GROUP

“BRUNCH IS CHEERFUL, SOCIABLE AND INCITING. IT IS TALKCOMPELLING. IT PUTS YOU IN A GOOD TEMPER, IT MAKES YOU SATISFIED WITH YOURSELF AND YOUR FELLOW BEINGS, IT SWEEPS AWAY THE WORRIES AND COBWEBS OF THE WEEK.” - HUNTER’S WEEKLY, 1895

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Upscale Comfort Food What was true in 1895 rings even truer now. The rising popularity of brunch, the portmanteau concept that may well have kick-started the entire breakfast after hours obsession, has moved into edgy hipster territory. Brunch is very much an experiential and social experience, perfectly suited to millennials looking to recharge after a hectic work week and hang out with friends. Consider today’s brunch a subculture in itself, characterized by deconstructed recipes with luxurious ingredients such as lobster and exotic herbs,

exciting tastes, carefully crafted cocktails, and special touches like an old-fashioned photo booth or a build-your-own Bloody Mary bar. Creativity flourishes here, with classic eggs Benedict transformed into lobster roll Benedict, lemon ricotta pancakes with house preserves taking over for traditional buttermilk flapjacks, cheese and egg quiches given a fresh face with smoked scallops and hot pepper bacon jam, and a Peruvian-style salmon frittata served in a healthy halo of quinoa cake and roasted carrot and parsnip hash.

SMOKED SCALLOP QUICHE W/TERRAPIN RIDGE HOT PEPPER BACON JAM MIXED GREENS SALAD W/BACON TOMATO RANCH INGREDIENTS [Servings: 1]

PREPARATION

2 oz

Smoked Scallops

2 ea

eggs

½ oz

whole milk

Whisk egg and milk together and pass through a fine sieve, add scallop and scallion and pour into quiche shell and bake at 350 F for 20 minutes.

¼ oz

Scallion, Sliced

1 ea

5-inch quiche shell

1 oz

Mixed Greens

½ oz

Terrapin Ridge Bacon Tomato Ranch Dressing

½

Roasted Roma Tomato for garnish

¼oz

Garlic, chopped

1/8 oz

Fresh Thyme, chopped

1 tsp

Extra Virgin Olive Oil

TT

Terrapin Ridge Hot Pepper Bacon Jam

Marinate tomato in garlic, thyme and EVOO with S/P overnight, then roast on the flat top to order, 3 minutes per side.

Dress salad and plate alongside the quiche and roasted tomato half, with the hot pepper bacon jam on the side.

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CHILAQUILES CARNITA CHEF JUSTIN VANHORN | EAGLE RIDGE MEATS

26% OF CONSUMERS ARE LOOKING FOR MORE GLOBAL BREAKFAST ITEMS, CITING LATIN ITEMS SUCH AS CHILAQUILES, BURRITOS AND CHORIZO, INDIAN AND ASIAN FLAVORS. SOURCE: Technomic’s Breakfast Consumer Trend Report 2018

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Heritage Cuisine – Mexican Mexican breakfast cuisine, already a millennial staple, is going well beyond the beloved morning burrito, as witnessed by today’s hotter-than-hot chilaquiles. Quartered, lightly fried corn tortillas simmered in a salsa base, and topped with eggs, bean and cheese are just the beginning, with abundant variations based on regional tastes, family traditions and chef innovation. Among the many ways to gild this luscious dish are garnishing with crema, crumbled queso fresco, raw onion rings and avocado slices; fleshing out with pork carnitas, pulled chicken or barbacoa

beef; serving with a side of guacamole; or whipping up a special smoked-chiles salsa.

Chilaquiles are ripe for global mashups as well, seen on the menus at: Miami Beach’s Spanish restaurant, At Habitat, in a dish featuring Korean pulled pork and kimchi, a black bean purée, charred tomatillo salsa verde, tortilla chips and a fried egg; Austin’s Trace, topped off with duck confit and a poached egg to pop and swirl; Chicago’s GT Prime Steakhouse, made with brined suckling pig marinated in achiote seasoning, quick smoked over the grill and roasted in a banana leaf.

CHILAQUILES CARNITA INGREDIENTS [Servings: 3]

PREPARATION

5 oz

Yellow Com Tortilla Chip, Round

Stone Ground, Thick Cut

6 oz

Mexicana Mild Salsa

2 ½ oz

Bean Pinto Fancy

Bring a saute pan to medium heat and add salsa, beans, and chips. Allow to simmer until the chips absorb the salsa. Heat Camila meat on the flat top or in a pan. While the Camila meat is cooking, prepare eggs to preferred temperature.

3 ea

Large Egg

Place Camila meat on top of chips and beans; top with eggs.

1 ½ oz

Queso Fresco Cheese

½ oz

Cilantro

Plate, then add your meat to the top of the chips. Next, place eggs and another ladle of salsa. Then, finish with queso fresco and cilantro.

SUB RECIPE 10 lbs

Pork Butt, Boneless

4 oz

Canola Oil/ Olive Oil Blend

3 1/8 oz

Sea Salt

4 oz

Garlic, Chopped In Oil

2 oz

Oregano, Ground

2 oz

Cumin Seed, Ground

1 ½ oz

Black Pepper

7 oz

Bay Leaves, Fresh

1 1/8 lb

Orange

3 ea

Lime

2 oz

Chili Powder, Dark

3 lb

Jumbo Yellow Onion

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PORK BELLY W/GREEN APPLES & BRIE WAFFLES CHEF BRIAN FUNK | SHAWANO DIVISION

35% OF CONSUMER SAY THEY WOULD VISIT A RESTAURANT THEY TYPICALLY WOULD NOT IF BREAKFAST FARE WAS ON THE MENU BEYOND MORNING. SOURCE: Technomic’s Breakfast Consumer Trend Report 2018

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Meaty Comfort Food Beef and pork are persona most grata on the heartier side of the breakfast plate, bringing the dynamic duo of eggs and meat into uncharted comfort food territory. The unctuous delight of smoked pork belly is well served as an ultrasatisfying spin on Eggs Benedict, with a cornbread base a la St. Louis’ Egg restaurant, where it reigns unchallenged as the most popular breakfast dish on the menu. Likewise, a rich short rib hash served with a pillow-like poached egg and a creamy horseradish sauce consistently tops the

list of Washington D.C.’s best dishes, especially as enjoyed at the city’s Blue Duck Tavern. The boldly creative pairings seen on these pages are similarly crafted as signature dishes. Designed to capture the imagination of customers seeking a supremely comforting, yet distinctly original dining experience are recipes for a brie-infused waffle topped with a sweet and spicy apple compote and slices of chewy bacon, and delightfully tender beef short ribs surrounded by a savory mix of sautéed onions and peppers and crispy hash browns.

PORK BELLY W/GREEN APPLES & BRIE WAFFLES INGREDIENTS [Servings: 1]

PREPARATION

8 oz

Pork Belly, Sliced, Skinless

4 oz

Sweet Buttermilk Pancake Mix

2 oz

Brie Cheese Wheel

GREEN APPLE COMPOTE INGREDIENTS

GREEN APPLE COMPOTE: Cut, peel, and core apples. Melt butter and add the apples along with all the seasonings. Cook down slow and low for 45 minutes. Add brown sugar and continue to cook for additional 10 minutes, stirring frequently.

Place on sheet tray and let cool.

16 oz

Apple Green Us #1 Fresh

Bake pork belly slices in oven until fully cooked. Reserve.

8 oz

Light Brown Sugar

2 oz

Korintje Cinnamon, Ground

1 oz

Nutmeg, Ground

½ oz

Cloves, Ground

4 oz

Clarified Butter

Garnish

Parsley

Warm green apple compote in saute pan.

In a bowl, make the waffle batter, using the sweet pancake batter and follow directions. Cut and dice brie. Add to the bowl and mix. Spray waffle maker generously and scoop in batter.

Cook until done. Place waffle on plate and add the green apple compote. Lay the pork belly across whole or broken up. Lightly top fresh parsley.

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Reimagined Classic Comfort Food Never content with the status quo, the remaking of iconic dishes continues to be the challenge most eagerly embraced by the world’s creative chefs. Consider the ham and cheese sandwich.

With a béchamel sauce, it becomes the fullbodied Parisian café favorite, croque-monsieur or topped with an egg, a croque-madame. Fried to a crusty gold, the sandwich has a near universal appeal, with variations such as a beaten egg and grated cheese mix in New Zealand; a croquesenor made with cheddar cheese, tomato salsa and chiles; a croque-provencal with tomatoes, Raclette cheese and herbed mayonnaise; and a

croque-tartiflette with melted reblochon cheese and sliced potatoes. The Monte Cristo, a ham and cheese sandwich dipped in egg batter before frying, is itself a simple variation on the croqueProvencal, and a proven American palate pleaser since appearing on Disneyland’s menu in the mid-1960s. Our versions notch up the dining pleasure of both, providing a richer and more buttery experience with a croissant at the base of the croque-madame, and encrusting the brioche of a Monte Cristo sandwich with a thick, crunchy layer of hash browns.

CROISSANT CROQUE-MADAME RECIPE PROVIDED BY VIE DE FRANCE

FIND THIS RECIPE ON PAGE 76.

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CRANBERRY ORANGE STUFFED FRENCH TOAST CHEF JEFF MERRY | BOSTON DIVISION

30% OF CONSUMERS ARE MORE FREQUENTLY PURCHASING BREAKFAST FARE OUTSIDE OF MORNING HOURS. SOURCE: Technomic’s Breakfast Consumer Trend Report 2018 62 RFSDELIVERS.COM ISSUE 1, 2019

A Sweet Start While we’re not advocating for an early morning cake and ice cream movement just yet, satisfying the sweet tooth allows all sort of dishes and snack foods to cross over into the breakfast, all-day space. French toast made with Hawaiian bread, chocolate crepes, monkey bread, guava and cream cheese puff pastry waffles, salted caramel pancakes, Bananas Foster oatmeal—nothing is off the table. The recent launch of Kellogg’s cereal café in New York City was designed specifically to hit millennials’ morning sweet spot and

provide an all-day sugar buzz with a do-it-yourself cereal bar, specialty cereal drinks and ice cream sandwiches made with Pop-Tarts. We’re all in on the sweet stuff, especially when balanced with the tartness of cranberries and orange zest in the amazing French toast seen at right. Our spin on the Dutch puff, a popover-pancake hybrid, is an elegantly satisfying breakfast, brunch or dessert treat baked in small cast-iron skillets, piled high with blood orange curd and blackberries, and sprinkled liberally with powdered sugar.

CRANBERRY ORANGE STUFFED FRENCH TOAST INGREDIENTS [Servings: 8]

PREPARATION

32 ea

Sourdough Cranberry Sandwich Bread Loaf

Slice 3/4"

1 lb

Cream Cheese Loaf

Mix softened cream cheese, sour cream and orange marmalade. Spread on 1 piece of bread and then top with second piece. Repeat.

4 oz

Sour Cream

1 lb

Orange Marmalade

12 ea

Egg

2 lb

Almond Milk

½ oz

Extract Vanilla Pure

½ oz

Korintje Cinnamon, Ground

2 ea

Orange, Whole Fresh, zest of

In bowl, mix eggs, almond milk, vanilla extract, cinnamon and orange zest. Heat a non-stick skillet. Dip "sandwich" into batter and place in pan. Once the underside is browned, flip and continue cooking.

Once done, remove and slice diagonally. Shingle slices on plate and top with powdered sugar.

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Dill cream cheese, smoked salmon, English cucumber, pickled red onions and capers on an everything bagel.

RE-IMAGINING AN ICON

Blueberry cream cheese, white chocolate chips, blueberries, and strawberries on a blueberry bagel.

Cream cheese, avocado, jalapeĂąo and cilantro on a sesame seed bagel.

Chive cream cheese with sliced cherry tomatoes and torn base on an asiago cheese bagel.

64 RFSDELIVERS.COM ISSUE 1, 2019

Tradition, Tradition Chunky peanut butter, sliced bananas, crushed walnuts and cinnamon on a cinnamon raisin bagel.

Whipped cream cheese, hard boiled egg and chives on a plain bagel.

Is there a more cherished ritual than bagels, smoked salmon and a shmear, garnished with onions? Not in our breakfast book. Even Google was forced to take note of the power of this pairing, when its first emoji of a limp-looking, factory-line bagel with no cream cheese drew the ire of bagel lovers across the country. In a clear victory for New York deli diehards, Google’s new bagel sports a more authentic-looking profile and a generous helping of cream cheese.

The traditional tableau shown on this page represents the melting pot of influences that brought this treat to American shores. The bagel came to New York via waves of Jewish immigrants from Poland in the 19th century, where it was sold on the Lower East Side stacked up on poles or hung from strings. Lox was thanks to the Scandinavians, who mastered the art of preserving salmon in saltwater brine and also Native Americans, who smoked and dried the fish's carcasses, the capers came from Italy, and cream cheese has roots in Britain.* Today, as it’s been for the past century, a platter of bagels, lox and cream cheese is the quintessential American Sunday breakfast. *Source: NPR

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AVOCADO POWER BOWL CHEF CHRISTOPHER HOLDEN | MILWAUKEE DIVISION

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The Art of Breakfast with Chef Christopher Creating mini masterpieces at every meal comes naturally to former art student and executive chef Christopher Holden, now an integral member of Reinhart’s culinary team. When he started cooking at age 20 to support his traditional art studies, he quickly discovered his passion and talent for the culinary world. Continually learning from the masters of the trade, he served as executive chef at multiple fine dining, catering and club operations for almost two decades.

“Cooking is my art form now,” he says, “designing beautiful dishes that appeal to the eyes as well as taste buds.”

Like all artists, Chef Christopher enjoys breaking boundaries and elevating familiar concepts to next level sensibilities.

Breakfast foods are particularly ripe for this approach, he believes, with virtually ‘round the clock options. His take is comfort food with a twist, accessible, yet slightly surprising.

“I love pushing the limits just enough to raise someone’s eyebrows, like a gochujang eggs Benedict with braised short ribs, asparagus and goat cheese,” he reveals.

The boom in breakfast foods has been a long time coming, says Chef Christopher.

looking beyond the mainstays of eggs, bacon and hash browns, but now it’s being embraced as another creative outlet for culinary experimentation,” he says. Nothing too fancy, he cautions, but switching up the standard proteins with new ones (prosciutto for ham) and adding heritage ingredients and seasonings keeps it interesting.

He shares some of his restaurant and personal kitchen favorites on these pages, including a hearty, energizing avocado power bowl with sweet potatoes and egg whites; churro waffle (“toss a Belgian waffle in cinnamon sugar and top with whipped cream for an amazing dessert for breakfast that is a real hit with kids”); fruit crepes (“endless possibilities and they’re healthier than people think, using more egg than flour”); smoked salmon hash for a tasty twist from the corned beef classic; shareable breakfast pizzas, including a gluten-free flatbread; and chorizo brie breakfast sandwich (“just a few ingredients makes this handheld super easy to execute”).

FOR MORE OF CHEF CHRISTOPHER’S ART OF BREAKFAST RECIPES, GO ONLINE AT www.rfsdelivers.com.

“Breakfast is one of the most important segments, but one of the least explored until recent years. People weren’t

AVOCADO POWER BOWL INGREDIENTS [Servings: 8]

PREPARATION

½

Fresh Avocado

2

Egg Whites

Dice the sweet potatoes into ½ inch pieces and saute in ½ Tbsp. olive oil until cooked through.

½C

Sweet Potato, diced

¼C

Roasted Red Pepper, julienne

¼C

Pico De Gallo

Heat ½ tbsp. olive oil in non stick pan and cook egg whites until done and season with salt and pepper. (Sriracha seasoning optional for a spicy kick.)

¼C

Feta Cheese, crumbled

Place cooked potato in a bowl and top with egg whites.

1 tsp

Kosher Salt

½ tsp

Black Pepper

½ tsp

Sriracha Seasoning (optional)

1 Tbsp

Olive Oil

Scoop pico de gallo and roasted diced red peppers on top.

Peel avocado, remove core, and dice into ½-inch cubes placing them on top.

Top it off with the crumbled feta cheese.

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MEDITERRANEAN TARTLETS RECIPE PROVIDED BY VIE DE FRANCE

INGREDIENTS [Servings: 6] 6

Croissant LG Triangles

1C

Fresh Spinach, Chopped

½C

Black Olives, Pitted & Chopped

½C

Crumbled Feta or Goat Cheese

2 Tbsp

Sun-Dried Tomato Paste or

Chopped Sun-Dried Tomatoes

1-2 Tbsp Olive Oil

TT

Olive Oil, Salt & Pepper

MAKE FILLING: Mix spinach, olives, cheese, sun-dried tomatoes and olive oil in bowl and set aside.

Thaw frozen croissant triangles on paperlined baking sheets at room temperature 15 minutes to 20 minutes until pliable but not too soft. Brush lightly with olive oil.

Divide filling, spooning it into the center of each of the 6 triangles. Fold dough by bringing points to center, slightly overlapping and press gently to seal. Transfer tartlets to baking cups, proof in proof box or at room temperature until dough nearly doubles in size, about 1 hour.

Lightly brush with egg wash and season with salt and pepper. Top with chopped or sliced olives.

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Bake in convection oven, pre-heated at 325 F, for 18 minutes to 20 minutes until golden brown.

Spritz or brush warm tartlets with olive oil for added shine and garnish with chopped herbs such as parsley or thyme. Serve warm.

CRUFFINS RECIPE PROVIDED BY VIE DE FRANCE

INGREDIENTS [Servings: 6] 6

Frozen Unbaked Butter Croissant Sheets

or Frozen Unbaked Pre-Shaped Croissants

Melted Butter or Non-Stick Spray

TT

Turbinado Sugar

DESIRED FILLINGS:

You will need a regular size muffin pan.

Grease muffin cups with butter or spray and sprinkle with Turbinado Sugar.

Cut croissant dough into cubes of about 1" and place 5-6 pieces in each muffin cup.

Jams, Nutella, Chocolate Chips, Apples, Raisin, Sliced Almonds,

Almond Paste, Nuts, Donut Sugar for Garnish

Add some of your desired filling, then top with more pieces of croissant dough to just fill the cup.

Let poof and rise until about ½" above top of muffin cup.

Egg wash if desired.

Bake at 350 F for 20 minutes to 25 minutes until golden brown.

Once cooled, dust with donut sugar and pipe more filling into top of Cruffin.

(It should fill the muffin cup about half way.)

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[ADVERTORIAL]

Daytime FROM

DELIGHTS

CA908 Bavarian Créme Filled Banana Streusel Muffin PAIRING: Chai Latte

CA906 Lemon Filled Blueberry Cobbler Muffin PAIRING: Honey Ginger Tea

Ask your Reinhart Sales Consultant for more Information on our NEW Brickfire Bakery Filled Muffins!

CA904 Caramel Filled Cinnamon Walnut Streusel Muffin PAIRING: Rum Spiked Hot Apple Cider

CA902 Caramel Filled Double Chocolate Muffin

Nighttime TO

NOSHING

Whatever your menu needs, and whatever the time of day, Brickfire Bakery’s got you covered with their stunning new line of Filled Muffins. These new Filled Muffins pair perfectly with your favorite drinks, and are ready to pull double duty on your menu. In the morning, the Lemon filled Blue berry Cobbler Muffin (CA906) and Bavarian Crème filled Banana Muffin (CA908) flawlessly compliment gourmet teas and lattes, while the Caramel filled Double Chocolate Muffin (CA902) and Caramel filled Cinnamon Walnut Streusel Muffin (CA904) make for decadent companions to your cozy cocktails. Day or night, you simply can’t go wrong with these excit ing new menu options. Contact your local Brickfire Bakery representative to learn more. ©2018 Independent Marketing Alliance.

Brickfire Bakery® is a registered trademark of Independent Marketing Alliance.

PAIRING: Mezcal Old Fashioned

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SUNRISE SIPPERS FOR ALL-DAY IMBIBING

Ask your Reinhart Sales Consultant about our line of BarFly spoons, shakers and more!

SPICY SUNDAY BUFFET BLOODY MARY 72 RFSDELIVERS.COM ISSUE 1, 2019

Get 1,000's of specialty products shipped right to your door. Check TRACSDirect.com or rfsdelivers.com for more info.

When you're serving fare that requires something more festive than coffee or tea, think craft cocktails designed for daytime drinking. From a spicy Bloody Mary to fresh herb-infused martinis, these early-morning elixirs pair well with breakfast dishes and are certain to put smiles on your guests' faces for the rest of the day.

Use a dash of Rose & Hibiscus or Hibiscus Flower Cocktail Concentrates to create unique, all-natural drinks, a gourmet drizzle on desserts or add to water. Available through Reinhart Direct. Ask your Reinhart Sales Consultant for more information!

FIRE & SPICE PERFECT MANHATTAN

BERRY HIBISCUS MARTINI

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GLUTEN-FREE BACON &

Gluten-Free Fruit Pizza

Gluten-Free Pollo Picante Breakfast Pizza

EGG ROLL-UP

A Bounty of Choices for Gluten-Free Diners Few are more fervent about the multiple benefits of breakfast foods than dietitians aiming to boost all-day nutritional power in senior living dining rooms, nursing homes and healthcare facilities. Offering tasty, varied and nutritious offerings that are gluten free are a particular challenge, but can be done with a bit of preplanning and ingenuity, as shared below by Reinhart’s Nutrition Services Manager Meredith Hink, MS, RDN, CD.

Serving up gluten-free meals may seem a daunting task for any foodservice operator.

This is especially true when you are working in healthcare and serving residents who will be dining in three meals a day every day for an extended length of time. In addition to being a medically necessary diet for those with celiac disease, some people choose to follow gluten-free diets or to limit gluten intake for personal reasons.

Though it may be tempting to simply offer a few “prepackaged” gluten-free items, this limits the daily choices that your residents have, which could negatively impact their food intake and health—and all residents have a right to versatility in their diets. Using multi-purpose products that can be mixed and matched to create a variety of dishes is an economical way to implement a gluten-free menu.

Establish a core list Start by selecting core products for the glutenfree menu. Some foods are naturally gluten-free such as commodities—shell eggs, milk, raw fruits and vegetables. Consider additional staples you already use on your regular menu (e.g. sauces, frozen/boxed potato products, spices).

If economically feasible, purchase staple items that are gluten-free so they can be used on both menus. If this is not possible, seek out staples that are gluten free. Gluten-free labeling is not mandatory; however, manufacturers will be able to give you information about their allergen control policies and can indicate if they monitor and test for gluten.

Mix & match Once you’ve established your core ingredients, brainstorm different ways to mix and match.

For example, if you purchase a gluten-free pizza crust, consider the different options you can offer based on the number of gluten-free sauces and ingredients you have on hand. For breakfast, you could serve the crust loaded with scrambled eggs and bacon and rolled into a log. Do you want to offer a heritage-inspired dish? Try loading this same crust with eggs and pollo picante. For residents who don’t like breakfast eggs, try a fruit and yogurt pizza. The same mix and match logic can be applied to other ingredients and dayparts.

You can also check with the manufacturer for recipe ideas if purchasing specialty gluten-free items such as pizza crusts, pastas or bread.

Maintain good food preparation practices Precautions must be taken with items used to serve people with celiac disease to ensure they are stored and handled so they do not come in contact with items containing gluten. You may need to establish a separate “gluten-free” storage and preparation area with separate kitchen equipment (e.g. toasters, serving utensils, pans, etc.) to help prevent cross-contact.

FIND MORE RECIPES ONLINE AT RFSDELIVERS.COM

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SUPER BOWL OF BREAKFAST

CROISSANT CROQUE-MADAME

CHEF CHEF LOU RICE | REINHART SPRINGFIELD

PROVIDED BY VIE DE FRANCE

INGREDIENTS [Servings: 1]

INGREDIENTS [Servings: 6]

2T

Red or White Quinoa

4 large Vie de France Butter croissants, sliced in half

3T

Granola

1T

Chia Seeds

3 oz

Vanilla Greek Yogurt

1 oz

Ricotta Cheese

1T

Amber Maple Syrup

¼C

Blueberries or Raspberries or Mixed

PREPARATION

horizontally Coarse-grain Dijon mustard 1 lb

Black Forest Ham, Sliced

½C

Gruyere Cheese, Grated

½C

Parmesan Cheese, Grated

TT

Salt & Cracked Black Pepper

6

Fried Eggs

Chopped Chives, For Garnish

Salt & Pepper, For Garnish

Cook the quinoa in water with a pinch of salt until tender. Add the cooked quinoa to the granola and the chia seeds and set aside.

2 cups

Béchamel Sauce

Combine the ricotta cheese and the Greek yogurt and spoon into a serving bowl. Add berries. Drizzle with the maple syrup. Add granola/quinoa mix.

SUB-RECIPE FOR BÉCHAMEL SAUCE 4 Tbsp

Butter

4 Tbsp

Flour

2C

Milk, Cold

TT

Salt

TT

Pepper

TT

Nutmeg

½C

Gruyere Cheese, Grated

¼C

Parmesan Cheese, Grated

S

r upe

b o w l o f b r e a k fa s

t

PREPARATION Prepare béchamel sauce: In large saucepan, melt butter, add flour all at once and whisk, cooking until thick, but do not brown, about 3 minutes. Slowly whisk in 2 cups of cold milk, bring to a boil and stir until thickened. Remove from heat, taste and season with salt, pepper and nutmeg. Add grated cheeses, mix well. Set aside to cool.

Prepare the sandwiches: Pre-heat broiler and set rack to upper middle of oven.

Slice croissant open horizontally and lay open. Spread grainy mustard on each cut side and top bottom half of croissant with a dollop of béchamel sauce. Top with 2-3 slices of ham and cover top half of croissant to close.

oi Cr

ssan

t croque mada me

Transfer croissant sandwiches to a baking sheet. Top each croissant sandwich with 2 tbsp. of béchamel sauce, spreading it to the edges of the croissant.

Combine ½ cup gruyere cheese and ½ cup parmesan cheese and top each sandwich with a generous amount.

Season tops with salt & fresh-ground pepper. Place sandwiches under broiler for 1-3 minutes until cheese and béchamel start to bubble and edges begin to turn golden brown.

Remove from oven, top each sandwich with a fried egg and garnish with chopped chives, fresh pepper and salt.

76 RFSDELIVERS.COM ISSUE 1, 2019

y ar bloody M S p i c y S u n d ay b u f f e t Vodka

4 oz

Demitri's Extra Horseradish With Tomato Juice,

Premixed [KJOSO]

2 drops

Bitters

2 drops

Worcestershire Sauce

TT

Pickled Crispy Hot & Spicy Asparagus [KK222]

TT

Stuffed Olives with Smoked Almond [KB812]

1 ea

Goat Cheese Stuffed Sweety Peppers [KC736]

Bacon Rimshot [KL034]

Rosemary Salt [KF11O]

PREPARATION Pour all liquids in pint glass filled with ice, top with shaker and mix thoroughly, rim the glass with½ bacon rim shot and the other½ with rosemary salt, then pour in the finished drink, garnish with asparagus, stuffed olives and goat cheese stuffed Sweety Peppers.

BERRY HIBISCUS MARTINI

ECT MANHATTAN

3 oz

FIRE & SPICE PERF

INGREDIENTS [Servings 1]

HIBISCUS MARTINI

PROVIDED BY GOURMET FOOD GROUP

BERRY

SPICY SUNDAY BUFFET BLOODY MARY

4 drops

Hibiscus Concentrate [JC976]

1 each

Hibiscus Flower [KG336]

Mini Rose Crystals Rim [LB408]

PREPARATION Muddle raspberries with lemon segment in simple syrup in shaker, pour vodka over ice in pint glass, add hibiscus concentrate, then top the shaker and shake very hard for 25 seconds. Rim the glass with simple syrup and then the rose crystals on one side, then strain ingredients into martini glass and garnish with hibiscus flower.

FIRE & SPICE PERFECT MANHATTAN PROVIDED BY GOURMET FOOD GROUP INGREDIENTS [Servings 1] 3 oz

Bourbon

½ oz

Sweet Vermouth

½ oz

Dry Vermouth

4 drops

Bitters

1 tsp

Syrup from Fire and Ice Cherries [KA482]

Habanero Sugar Rim [KH216]

2 ea

Fire and Ice Cherries [KA482]

PROVIDED BY GOURMET FOOD GROUP

PREPARATION

INGREDIENTS [Servings 1]

Pour all liquid ingredients over a glass full of ice, top with shaker and shake hard 5-6 times and strain into a chilled martini glass rimmed with the habanero sugar.

3 oz

Vodka

1 oz

Fresh Raspberries

1 ea

Lemon Segment

¼oz

Simple Syrup

WINTER 2019 RFSDELIVERS.COM 77

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QUINOA SCRAMBLE

JIGGLY PANCAKES

CHEF KEVIN NASH | REINHART EASTERN PA

CHEF DARIA PARISH | REINHART LA CROSSE

INGREDIENTS [Servings: 1]

INGREDIENTS [Servings: 2 pancakes]

4 oz

Quinoa Andean, Pre-washed

1/2 C

Sweet Buttermilk Pancake Mix

3 ea

Large Egg

2

Eggs, Separated

1 oz

Baby Kale

2 Tbsp

Sugar

1 ½ oz

Cherry Tomato

TT

Lemon Juice

1 ½ oz

Feta Cheese Crumble

1 tsp

Vanilla

2 oz

2% Milk

3 Tbsp

Mayonnaise

3/4 oz

Avocado Halves, sliced

1/3 C

Whole Milk

TT

Salt & Pepper

PREPARATION Cook the quinoa to manufacturer's desired consistency. Whip the eggs in with the milk, add salt and pepper to taste. In a large pan, heat the quinoa, add the egg mixture and heat slowly. Add tomato and kale. Place in bowl and garnish with sliced avocado.

CHEESY LOBSTER & HASH BROWN FRITTATA PROVIDED BY BEAVER STREET INGREDIENTS [Servings: 6] 3 Tbsp

Olive Oil

1

Small White Onion, Diced

1

Green Bell Pepper, Seeded and Diced

1

Red Bell Pepper, Seeded and Diced

8 large

Eggs

1/2 C

Milk

3/4 tsp

Salt

1/4 tsp

Pepper

20 oz

Shredded Yukon Gold Potatoes

10 oz

Cooked Knuckle And Claw Lobster Meat

1C

Shredded Cheddar Cheese

1 Tbsp

Freshly Chopped Parsley

minutes. Slice into wedges and serve garnished with parsley.

78 RFSDELIVERS.COM ISSUE 1, 2019

Spoon batter into molds, 2/3 way full. Sprinkle a good amount of water in pan and cover. Let steam, cook, until dome forms, flip over gently. Add more water drops and cover again, about 4 minutes.

Remove from heat and stack three on plate.

SYRUP: 3:1 Maple syrup to soy sauce, add Chinese five spice, thickened with corn starch slurry and spoon around plate and drizzle lightly on pancake.

Garnish to your liking. Suggested: julienne of crystallized ginger and liberal amount of basil crystals and almond breaded duck tenders.

es

Sprinkle cheese on top and bake until set, about 16 minutes to 18

Take half of meringue (egg white mixture) and fold into batter until incorporated. Fold second half of meringue into batter.

Pancak

In a medium sized bowl, whisk eggs, milk, salt and pepper. Pour over the potato mixture in the skillet, stir, and cook until the edges start to pull away from the pan; about 5 minutes to 7 minutes.

Whip egg whites to frothy, add a little bit lemon juice and 1 Tbsp sugar at a time to achieve stiff peaks. Set aside. Mix egg yolk, mayo, vanilla and sift pancake mix into liquid; combine.

gly

Preheat oven to 350 F. In a 12" oven-safe skillet, heat olive oil over medium heat, then add diced onions, bell peppers and shredded potatoes. Cook until softened and lightly browned; about 7-9 minutes. Stir in lobster meat.

Prep 3" ring molds or parchment paper circles with vegetable oil.

Oil a pan, place rings 2 inches apart and set stove to lowest heat setting possible.

Jig

PREPARATION

PREPARATION

DUTCH PUFFS W/BLOOD ORANGE CURD & BLACKBERRIES PROVIDED BY MARKON INGREDIENTS [Servings 4]

Men

em en

3

Eggs

¼C

Flour

½C

Whole Milk

1 tsp

Vanilla

2 tsp

Orange Zest

1/8 tsp

Kosher Salt

¼C

Unsalted Butter

1C

Blood Orange Curd

1C

Blackberries

Powdered Sugar, for Dusting

PREPARATION Preheat oven to 400 F. Mix eggs, flour, milk, vanilla, zest, and salt in a food processor until blended.

Put one tablespoon butter in each of four small cast-iron skillets; place in oven until melted.

Pour equal portions into each skillet and return to oven for 20 minutes. Reduce heat to 350 F and continue cooking 5 minutes to 7 minutes longer.

MENEMEN (TURKISH SCRAMBLED EGGS)

Remove from oven and dust with powdered sugar. Top each with¼ cup curd and blackberries and serve.

CHEF JEFF MERRY | BOSTON DIVISION INGREDIENTS [Servings 1] 8 oz

Whole Peeled Italian San Tomato

Marzano Style with Basil, Blended in

Food Processor

1½ oz

Extra Virgin Olive Oil

1/8 oz

Smoked Paprika, Ground

3 oz

Medium Red Onion, Diced

4 oz

Shishito Pepper, Diced

4 Each

Large Egg, Scrambled

1/8 oz

Fresh Chives, Chopped for Garnish

TC DU

FS H PUF

PREPARATION On low, heat olive oil in a sauce pan. Add onion, paprika and chopped peppers. Season with salt and pepper. Cook until onions and peppers are soft. Add tomato and continue to cook for about 6 minute to 8 minutes.

Remove from heat. Take 4 ounces of the sauce and place in another sauce pan. Heat, then add scrambled eggs. Once eggs are set, remove and combine with remains sauce. Plate, garnish with chopped chive and serve with grilled bread.

WINTER 2019 RFSDELIVERS.COM 79

A New Look at Nutrition with

Reinhart Responsible Meredith Hink, MS, RDN, CD Corporate Nutrition Services Manager

80 RFSDELIVERS.COM ISSUE 1, 2019

C

ustomers are more curious and vocal than ever about what goes into the food they consume, especially when that food is prepared for them by someone else. Transparency is the watch word for the industry, especially when it comes to marketing your menu items.

Customers want to know what ingredients menu items do or do not contain and their nutritional value. Recent menu labeling legislation mandates nutrition labeling for standard menu items at chain restaurants and is heightening awareness of the caloric contributions that menu items provide. The latest updates to legislation affecting schools, day cares and adult feeding centers require foodservice facilities catering to these groups to plan menus based on specific nutrition guidelines such as providing minimum amounts of fruits, vegetables and whole grain rich items at meals served. Customers are challenging the industry to serve delicious meals and be more conscientious about the ingredients they purchase. Rather than having to search through dozens of product profiles, customers want to easily find and select products that will meet their nutritional needs with confidence. It was with these challenges in mind that “Reinhart Responsible” was developed.

Reinhart Responsible is a product portfolio tool that seeks to help Reinhart customers more easily identify items that meet specific ingredient and nutrient criteria. This criteria includes: 1. Overall Standards – All products listed as Reinhart Responsible must limit partially hydrogenated oils, artificial trans fat, high fructose corn syrup, certain preservatives (e.g. sodium benzoate) and common artificial colors.

2. Category Standards – Each product listed as Reinhart Responsible is also tied to a category, and must abide by its category’s unique set of nutrition and ingredient related requirements. Depending on the category, these requirements focus on limiting sodium, saturated fat, added sugars and require whole grains, fruits or vegetables.

These guidelines were developed with input from Reinhart’s nutrition services team, registered dietitian nutritionists, healthcare specialists, chefs, category management and marketing teams. They were developed to address the needs of various operators across foodservice segments, including: • Health-care facilities looking to develop more liberalized menus to meet the needs of most of their patients/residents by utilizing multipurpose ingredients that allow residents to enjoy their favorite dishes with slight modifications to sodium, fat and sugar content.

• Schools and day care customers looking to incorporate more fruits, vegetables and whole grain rich products into their meals to comply with federal regulations and encourage children to eat nutritiously.

• Restaurant customers looking to create menu options for the healthsavvy customers that are looking for delicious options that will satisfy their taste buds without adding to their waistlines.

After creating the guidelines, the Nutrition Services team worked with TRACS® Direct to create a way to find and compile a list of items meeting these criteria. Reinhart Responsible is a searchable badge in the order guide area under the “advanced search” feature.

It is also a report in the "report" menu. In addition, recipes cards with pictures, nutrition information and menu ideas utilizing Reinhart Responsible products are available in the Reinhart Responsible folder in the RFS Document Library in TRACS® Direct. Reinhart Responsible was created to inspire and empower foodservice operators to meet the current nutrition and transparency demands with flavorful options. n

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Buenas!

Wake Up Your Breakfast Menu

82 RFSDELIVERS.COM ISSUE 1, 2019

Whether Mexican heavy or Spanish light, the accent is on authenticity

by Mindy Kolof

W

hile Americans are discovering a newfound passion for breakfast, Latin cultures have been way ahead of the curve. As a result, Mexican- and Spanish-inspired dishes to wake up menu are plentiful and delicious, going well beyond huevos rancheros (but we’re still loving those too!).

The biggest cultural difference in terms of the morning repast: “In Mexico, breakfast is the number one meal of the day,” asserts Sofia Sada Cervantes, instructor at the Culinary Institute of America in San Antonio.

A native of Monterrey, Mexico, Cervantes says tradition calls for long brunches featuring hearty dishes that are satisfying at any time of day, and light dinners eaten late, around 9:30 p.m.

Also standard are blends of chile peppers (hot poblano and habanero), spices and sauces. At the other end of the taste spectrum are sweet Mexican pastries such as conchas (circular sweet rolls with a sugary topping), fruit-filled empanadas

(turnovers) and orejas (flaky puff pastries). What you won’t find are waffles, says Cervantes, despite the many versions of Mexicaninspired waffles popping up on American menus.

But there are an abundance of authentically Mexican-inspired dishes now trending in the States, particularly the centuriesold chilaquiles, a peasant dish invented to use leftovers. Lightly fried corn tortillas at the base with salsa verde, chilaquiles often contain beans, eggs and shredded chicken. Molletes are also having a moment, made from bolillos (Mexican baguettes) sliced lengthwise, filled with black beans and pico de gallo, and topped with cheese. As for eggs, drown them in salsa for a delight called huevos ahogados.

By contrast, Spanish breakfasts lean toward the lighter side, according to Marcos Campos, the gifted native of Valencia, Spain, who at age 25, serves as executive chef at three high-profile Chicago restaurants.

“No one wants to feel like they need to take a nap after having a heavy breakfast,” he says. “There’s really no better option than Spanish breakfast dishes, which are made in a healthier way.”

The success of his Spanish tortilla is testament to that, one of the most popular dishes at Beatnik since its 2017 opening in Chicago, and a staple on the menu at Black Bull in trendy Wicker Park.

Inspired by a trip to Galicia, Spain, where he enjoyed an “incredible explosion of umami” sparked by a small bite treat of tortilla with Tetilla cheese and fresh-caught uni (sea urchin), he daily recreates the experience for Chicago’s food sophisticates. n

WINTER 2019 RFSDELIVERS.COM 83

Act Now! Limit ed-time rebate offer!

GREAT SAVINGS ARE GOOD-TO-GO Smithfield offers you the products and insights you need to satisfy today's grab 'n' go breakfast lovers. Plus a money-saving rebate.

More and more consumers are eating away from home, especially in the mornings. These hungry folks on-the-go want quick and easy, but also demand nourishing and satisfying. And that's where Smithfield can help. Our vast portfolio, along with our unique insights and ideas, can help you create a variety of eye-catching items that are Good-To-Go! To help you even more, Smithfield is offering a $5-a-case rebate, up to $250, on select items through March 31, 2019. Act now to save big! Visit SmithfieldBreakfast.com for full rebate details.

Š2018 Smithfield

SFFG1111_PortBreakfast_FP_v2.indd 1

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How One Prominent Chain Cashes in on

Healthier, Kid-Friendly Fare Erica Bethe Levin

S

ome parents will walk uphill and backwards through snow or rain for restaurants with healthy breakfast options for their children.

They are on a mission to find fresh, organic, non-processed foods, especially when most kids’ menus are full of sugar and carbs.

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“Parents come to us because we have healthy options for kids,” says Shane Schaibly, corporate chef/vice president of culinary strategy at First Watch. “It goes back to our beginnings in Monterey Bay where you find the most beautiful produce. The pillar of our brand has always been serving fresh products.”

In a bold move in 2016, First Watch—a University Park, Fla.-based restaurant group specializing in daytime dining—replaced breakfast potatoes alongside benedicts, omelets and frittatas with lemon-dressed organic greens. The company has also eliminated high-fructose corn syrup from all ingredients across its 270 U.S. locations.

“Did this cost us money? Yes, of course,” admits Schaibly, “but it was the right thing to do for our brand and customers.”

These dramatic changes trickle down to First Watch’s kids’ menu, where all options are plated with a side of fresh fruit.

Even the most decadent dish, an over-sized chocolate chip pancake, is made with multigrain flour. The freshpressed juices are also a huge hit with kids, specifically the kale tonic.

“Did this cost us money?

Yes, of course, but it was the right thing to do for our brand and customers.”

– Shane Schaibly, corporate chef/vice president of culinary strategy at First Watch

Healthy ingredients may be important to many, but they’re mandatory for others. According to Food Allergy Research and Education, 5.9 million children in the United States suffer from food-related allergies. The most common are milk, soy, eggs, wheat, peanuts, tree nuts, fish and shellfish. First Watch caters to these kids.

“We’ve hung our hat on the fact that we make all our dishes fresh in-house,” continues Schaibly. “They’re made-to-order (items), so we customize everything for our diners. Allergies are taken so seriously that when a flagged ticket comes in, a chef is pulled off the line, washes (his or her) hands, changes gloves and manages that dish until it is served. It adds a level of complexity, but having our customers know they can trust us is paramount.”

Schaibly recognizes that all of this costs money, but “it’s worth it.

We have a philosophy, ‘invest in the guest.’ We’re taking our profit and investing it back into the brand.

“Our customers notice and continue coming back for that reason.

Of course, we want to make a profit, but wherever we see a higher quality or better-for-you ingredient, we’ll go down that road.” n

86 RFSDELIVERS.COM ISSUE 1, 2019

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Contact your Reinhart Sales Consultant for more details.

RejuvTM is a registered trademark of Independent Marketing Alliance ©2018 Reinhart Foodservice, L.L.C. WINTER 2019 RFSDELIVERS.COM 87

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Cheery F O O D

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Breakfast Nooks

Cater to Stroller Set with Menus, Décor & More Erica Bethe Levin

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arents have the unenviable task of finding brunch/breakfast spots that cater to both kids and adults. The restaurant must have delicious (bonus points for healthy!) food for children,

high chairs, changing tables and entertainment, plus satisfying, inventive and interesting menu options for the parents.

Crosby’s Kitchen in Chicago straddles this dichotomy very well. Located on a family-friendly street loaded with kids, this neighborhood-focused restaurant targets the stroller set as a business strategy, especially during breakfast and brunch.

Lobster deviled eggs and crab toast (accompanied by its beloved brunch cocktails) live alongside a kids’ menu of traditional favorites: pancakes, French toast, cheesy eggs, fruit and yogurt, grilled cheese and PB&J, to name several.

Manager Rachel Evaristo estimates that approximately 80 percent of Crosby’s guests are families. As inexpensive as it is to make French toast, pancakes and PB&J, it pays

dividends when parents specifically dine at a restaurant that caters to their needs.

In fact, Crosby’s boasts a kids’ hand washing sink in the dining room, step stools in the bathrooms, crayons, and if ingredients are in-house, the kitchen will make breakfast for dinner, or dinner for breakfast if requested. As an added benefit, kids eat free every day between 4 p.m. and 6 p.m.

In Maple Grove, Minn., 3 Squares Restaurant figured out how to attract family diners in an attempt to boost revenue as well. “We have absolutely become a destination for families,” says Heather Johnson, regional general manager for Blue Plate Restaurant Company, which owns 3 Squares Restaurant.

“Being a kid-friendly (establishment) has definitely increased our business.”

– Heather Johnson, regional general manager for Blue Plate Restaurant Company

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“We keep it fun by having a toy box and surprising kids with a rubber ducky or punch balloon. Parents love that we cater to their children.

Happy kids equal happy parents.

I always say, the kids choose where to eat, right?”

Favorites like signature spaghetti tacos and kids’ mac and cheese are always a hit, but there is an entire menu section dedicated to pancakes, French toast and waffles. Kids can order the Mickey pancake (a fluffy buttermilk pancake with ears) or Bella’s chocolate waffle (Belgian waffle topped with fresh whipped cream and Hershey’s chocolate syrup) for breakfast, lunch or dinner while parents can enjoy

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adult-friendly meatloaf hash with eggs, roasted potato and veggies, béarnaise sauce and toast or the spinach frittata with brie, oven-dried tomato, herb vinaigrette, grated parmesan and hash browns.

It’s a perfect win-win-win for the parents, kids and restaurant. Adds Johnson, “Being a kid-friendly (establishment) has definitely increased our business.” n

Fortunately—or unfortunately— Erica’s husband stole her mom’s pancake recipe and now she can have them whenever she wants, which is pretty much every Sunday.

She easily eats at least six at a time with a ton of butter and syrup.

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Pow er ing Up The business breakfast changes with the times

by Victor Ozols

92 RFSDELIVERS.COM ISSUE 1, 2019

To be sur e,

The business breakfast isn’t what it used to be—it’s better. It’s also healthier, more convenient and available during more of the day. And that’s because business diners aren’t what they used to be.

groups of executives in dark suits can still be found hammering out deals over power breakfasts at upscale hotel restaurants and elegant all-day-dining spots like New York’s Balthazar. Yet, more and more operators are catering to time-crunched, Wi-Ficraving millennials looking for fresh, tasty bites that they can either linger over for a few minutes of real facetime with colleagues or bring to the office to devour while working.

The business breakfast “has always been a good opportunity to get going in the morning, but I think what’s happening is people are eating a lot lighter,” says Doug Roth, founder and president of Playground Hospitality, a restaurant consulting firm in Chicago.

“It’s not always oatmeal, two eggs, bacon and a side of pancakes anymore,” he continues. “It can be as small as going to Starbucks and having one of their sous vide Egg Bite dishes and a cup of coffee.”

Roth added that restaurants that want to grab the breakfast market are making an effort to embrace smaller portions and healthier dishes, or at least incorporate healthy ingredients into traditional recipes.

“Big doesn’t mean better, so you’re seeing items that are portioned a little differently than in the past, and items of perceived healthfulness if not always healthiness,” he explains. “There may be items like egg white omelets, egg white French toast and so on.”

Providing a welcoming, greenery-filled dining area—as well as offering breakfast items throughout the day—attracts a steady flow of professionals to Jane’s Garden Café in Naples, Fla. “We get a lot of local business people, particularly for client meetings as our space is so beautiful and peaceful,” says owner Jane Wood. “Many of them order items like our power breakfast sandwich, any of our salads, or something like the quiche of the day. They are filling and they look good.”

continued ...

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The trend toward lighter, higher-quality breakfast options is well represented on the menu, and Wood takes advantage of their popularity—and the ability to use ingredients through more dayparts—by offering them as all-day options.

“We emphasize brunch rather than pure breakfast, and this is a competitive advantage for us because any time of the day you can come in and get your choice,” Wood adds. “We believe this has changed the business breakfast significantly, because even if you come in for an afternoon business lunch you are able to order eggs and bacon.”

The best-selling breakfast item at French Meadow Bakery & Café in Minneapolis should be no surprise to anyone with even a passing familiarity with the dining habits of millennials.

“The latest trend is avocado toast,” according to consulting chef Beth Fisher. “People believe this option to be not only truly tasty, but also healthy, and it has quickly risen to the top of our breakfast offerings.” n Breakfast for Victor usually means a hand-rolled onion bagel with whitefish salad from his favorite Brooklyn bagel shop. But he'll occasionally cheat on this New York staple if he catches a whiff of fresh croissants from the local pâtisserie.

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Brunch cocktails, like an amaro and espresso-infused Renaissance, keep day drinking fresh for 2019.

Morning Glory

by Victor Ozols

There are few meals more relaxing than weekend brunch. Visiting a restaurant for a morning (or afternoon) feast with friends or family and a wide-open day ahead seems to give guests special license to indulge in both food and drink.

For bartenders, that means cocktails suited to modern brunch menus and daylight hours, when long-overdue conversations unfold around the table and lingering is the ultimate luxury.

We checked in with drinks experts at three popular brunch spots around the country to get their approach to brunch libations, along with sample cocktails that have proven to be big hits with customers.

The Renaissance |

from The Establishment in Charleston, S.C.

1 oz

Meletti Amaro

1 oz

Carpano Antica

1½ oz espresso Shake all ingredients and strain into coupe. Top with soda and garnish with crumbled chocolate shavings and smoked sea salt.

“For brunch cocktails, I think light, refreshing and low ABV, so you can have more than one and still function the rest of the day. This drink is one where my love of coffee comes into play. I was originally thinking of a coffee Manhattan with a nice rye whiskey, but it didn’t fall in the low ABV parameters I wanted. I had recently been introduced to Amaro Meletti, which has this unique, bitter chocolate quality.”

– Ryan Wise, bar manager 96 RFSDELIVERS.COM ISSUE 1, 2019

Bloody Caesar |

from The Gage in Chicago

1½ oz Prairie Vodka ½ oz

Guinness

½ oz

Clamato juice

Dash of Worcestershire sauce Stir ingredients in ice-filled pint glass. Garnish with celery, lime and pickle/prosciutto skewer.

“The Bloody Caesar is a briny, bolder version of the classic Bloody Mary. It’s a seafood-driven brunch cocktail that pairs with a variety of brunch dishes such as an Irish breakfast, corned beef hash or smoked salmon.”

– Azrhiel Frost, bar manager

Pineapple Dream | 4 oz

coconut rum

4 oz

pineapple

4 oz

lemonade

from Jane’s Garden Café in Naples, Fla.

Stir ingredients in ice-filled pint glass. Garnish with fresh mint and chopped pineapple.

“I believe in balancing the sweetness of the fruit with the alcohol to start the day on a great note. Our Pineapple Dream is definitely one of my favorites. We use our coconut rum along with some fresh-squeezed lemonade and a big splash of pineapple juice. It's the perfect drink for a sunny day in Florida.”

– Jane Wood, owner

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Regional breakfast favorites— from johnnycakes to chicken and waffles—adapt, endure and thrive.

by Victor Ozols

While there’s no shortage of regional differences in lunch and dinner foods—from Southern barbecue to New England clam chowder — breakfast menus tend to offer a more ubiquitous set of choices to start the morning. Yet local traditions run deep in parts of the country, supported by longtime fans looking for a taste of nostalgia, new converts seeking a culinary connection to history and innovative chefs with fresh ideas.

Here, we take a look at three breakfast dishes with strong regional associations, as described by the people serving them every day.

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Johnnycakes (New England)

Chicken and Waffles (The South)

The main thing to know about johnnycakes is that they’re not pancakes. First of all, they’re made from cornmeal— particularly Johnny Cake Corn Meal from Kenyon’s Grist Mill in West Kingston, R.I. (est. 1696). And second, they’re a lot tougher to make. “Most places don’t make them because it’s hard to get the cornmeal, and they take a very long time to cook,” says Karie Myers, owner of Jigger’s Diner in East Greenwich, R.I. Myers sells 500 to 800 johnnycakes a week, and personally makes each one. “It’s very particular the way you have to mix it: The water has to be at a complete boil, or it changes the texture completely, and it’ll be thick and dense like cement and won’t taste good at all.”

There’s no singular origin story of chicken and waffles, but its popularity in African-American communities in the South over the past half century has made it a staple of the American soul food tradition. Joseph Cole, a server at Yardbird in Miami, says that it’s the restaurant’s top seller, with certain superfans waving off the menu to go straight to their favorite savory/ sweet combo every time. “We brine our chicken for 27 hours using the owner’s grandmother’s recipe and then pressure-cook it, which traps the juices in,” he explains. “Our waffles are cheesy waffles made with cheddar cheese, and we serve them with house-made bourbon maple syrup and a sweet honey hot sauce.” This decadent treat isn’t quite health food, but a bit of fruit does find its way to the plate. “Our watermelon, which is there as a palate cleanser, is tossed in chili powder, mint, a little sea salt and lemon juice.” n

Shrimp and Grits (Coastal South Carolina) Grits, a porridge-like preparation of coarsely ground corn, have been popular in the South since Native Americans introduced them to the settlers, but it was likely the Gullah people of South Carolina’s Lowcountry who first added shrimp. The dish remained a seasonal breakfast staple around Charleston for years until upscale versions began popping up around the country. Bobby Simons, the owner of Acme Lowcountry Kitchen in Isle of Palms, S.C., keeps his customers happy with both classic and modern interpretations. “My restaurant tries to keep it basic and not go crazy with a bunch of wild stuff,” he explains. “The grits have got to be premium grits, and we use only local shrimp.”

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Serve the best bagels in town with Original Bagel Company’s hand-fermented marvels, inspired by tradition and made with precision.

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t’s a familiar lament heard coast to coast: “You just can’t get good bagels outside of New York City.” They clearly haven’t tasted the Original Bagel, a craft-made, par-baked bagel that will satisfy even the most demanding diner’s craving for authentic taste and top quality. Drawing on the cherished legacy of New York bagel makers, every part of the process - from fermentation to baking in specially designed ovens - is meticulously recreated in the company’s state-of-the-art facilities.

“Our focus on authenticity translates to restaurant owners able to proudly deliver on the claim of ‘best bagels in town,’” says Dave Harris, president, Original Bagel Company. “Nothing builds a loyal base of bagel customers faster than offering the genuine taste of a New York bagel shop at your table.”

The evidence is in the sales: While bagel sales have held steady across the industry, for customers of Original Bagel, an average seven percent increase has been reported for 2018 compared to 2017.

HFCS and dry yeast frequently seen among our competition,” says Harris. To further ensure quality, an integrated scale is used to measure that consistent amounts are used in every batch made.

The company’s unwavering commitment to its growing roster of restaurant operators has fueled exponential growth in the last two decades. From its 1995 origins in a tiny rented bakery in Rhode Island to a national powerhouse today, Original Bagel now scratch bakes, freezes and sells more than two million bagels weekly from its West Caldwell, N.J., headquarters.

Even the seeding process, performed with a giant rolling pin press, reflects Original Bagel’s focus on innovation with a deep respect for tradition. “We’ve stayed true to the original method of manually rolling the dough in a bucket of seeds, but improved upon it with our double-seed press which provides better, more uniform coverage,” says Harris.

The Original Bagel difference starts at the beginning of the process, with highest quality ingredients. “We use bagel-shop ingredients like non-GMO natural cane sugar and fresh yeast, not the less expensive

THE PROOF IS IN THE PROOFING The key difference, however, is Original Bagel’s 12-hour fermentation process, which allows the bagel to develop its hallmark rich flavor and crispy exterior crust.

“This important step allows the bagels to release all the flavors from the flour, and to form the characteristic crispy crust,” says Harris. “There’s truly no shortcut for this process, which is the only way to ensure the taste and texture that defines an authentic New York bagel.”

Boiling for a full 60 seconds is next, needed to perfectly finish the shell created through fermentation and provide the bagel’s distinctive shine and chewy consistency.

“The ‘time submerged’ in our bagel boiler matches that of a bagel shop’s kettle,” affirms Harris.

The greening of the bagel While steeped in yesterday’s baking methods, Original Bagels’ production facilities are advanced well beyond today’s strictest regulations to ensure both precise quality control and an environmentally responsible footprint. A continuous emphasis on sustainability has sparked a number of notable initiatives, including: • In 2015, complete elimination of the R-22 refrigerant, a major contributor to depleting the earth’s ozone layer, well ahead of the Environmental Protection Agency's required phase-out by 2020.

• Use of energy-saving T8 lighting at headquarters offices and in the bakery.

• Installation of solar panels, now powering a full 17 percent of energy needed to bake thousands of Original Bagels each year.

FRESH BAKED Also unique is Original Bagel’s baking process, in a hearth oven instead of a bread oven, to guarantee an inside that’s soft and chewy.

The final step before packaging is done in a dualspiral blast freezer that brings the bagels to a frozen state within 45 minutes to retain moisture for freshfrom-the-oven taste. Bagels are then sealed in a pillow pack wrap to prevent freezer burn, denting or drying out from exposure. As an additional bonus, customers can quickly check bagel quantity, as they are packed by piece, not weight.

For busy operators, the crowning touch is the convenience of receiving bagels par-baked almost to completion. Thaw and serve, or pop in a 425 F for five minutes to delight diners with fresh baked flavor straight from your kitchen. n

• Clean label, with recognizable ingredients, including unbleached, non-GMO flour, cane sugar; no trans-fat oils and no highfructose sweeteners.

FLAVORS AVAILABLE 5 OZ. SIZE/75 COUNT: Plain Blueberry Everything Asiago

Cinnamon Raisin

FOR BAGEL APPLICATIONS SEE PAGE 64–65. © Copyright 2018 Original Bagel Company.

All rights reserved.

[ADVERTORIAL]

MODERN BREAKFAST

wa kes u p t o

the v e r sAtili t y o f

c hEEs e Tartines Become the Fancier Toast

Breakfast SkiLLets To Watch

Technically any open-faced sandwich is a tartine, but these fork-and-knife creations tend to focus on presentation and feature trendy, premium ingredients.

CHILAQUILES & SKILLET HASH Chilaquiles start with fried tortilla chips covered with a tomato-based salsa or mole, often flavored with chipotle pepper. The Mexican dish is traditionally served for breakfast or brunch, and can be topped with a fried egg, meat and Cobblestreet Mkt™ cheese varieties like Jalapeño Habanero Jack or a milder Monterey Jack, or traditional Mexican cheeses such as queso fresco or cotija. According to Datassential MenuTrends, chilaquiles have increased 31% on menus versus four years ago, and the dish is appearing outside of ethnic Mexican eateries- everywhere from fine dining to food halls.

Tartines can be toasted or untoasted, swEEt or savory, and on any type of bread – as long as the final product is photogenic.

Upscale ingredients are paired with specialty chEEses to aDD a premium aPPeal to skiLLet hash.

Fair Meadow® cream cheese can be used to bind top-rated ingredients and their unique flavors together, all while offering a creamy and craveable texture.

MEDITERRANEAN AVOCADO TOAST Avocado, labneh, za’atar, olive oil SMOKED FISH & EGG TOAST Cream cheese, smoked salmon, cucumber & radish, soft egg STRAWBERRY BALSAMIC TOAST Goat cheese, avocado, strawberries, balsamic vinaigrette, poppy seeds

Hash simply is meat, cheese and potatoes which are fried together in a skillet, often topped with an egg. The mild potato base allows for experimentation with additional toppings, making it a versatile flavor carrier. Upscale ingredients like pulled pork, corned beef and sweet potatoes

are paired with specialty cheeses like Cobblestreet Mkt’s gruyére or gouda to add a premium appeal to hash.

Next Generation Oatmeal

ACCording to DataSSential MenuTrends, breakfast piZZas are one of the fastest-growing varieties, growing 63% on menus since 2013, with fried eGGs on piZZas also up 164%.

SAVORY & OVERNIGHT OATS As “power” and “energy” bowls continue to trend and savory dinner flavors migrate to the breakfast menu, operators are giving old fashioned oatmeal a non-sweet update with hearty additions of meat, eggs, cheese, avocado, roasted vegetables and more. Overnight oats are another spin off of the bowl trend which is an incorporation of fruit, nuts, seeds and other mix-ins with milk or yogurt and oats. Traditionally left overnight to steep in the fridge until morning and served in a mason jar.

Overnight oats are another spin oFF bowl trend, which is an incorporation of fruit, nuts, sEEds and other mix-ins with milk or yogurt and oats.

BREAKFAST PIZZAS A crispy crust, eggs, a variety of cheeses with a great melt, sausage, bacon and an array of veggies.

WHITE PIZZAS Within breakfast builds, these are increasing in popularity, leveraging herb cream cheese as a marinara alternative with premium toppings such as smoked salmon, broccoli rabe, capers or prosciutto.

Breakfast Sandwich Spotlight

Traditionally left overnight to steep in the fridge until morning and served in a mason jar.

SAVORY HAM & CHEESE OATS Ham, shallots, mushroom, tomatoes, peppers, fried egg, Cobblestreet Mkt gruyére cheese CHEDDAR BAKED OATS Jalapeno cheddar baked oats with roasted potatoes, black beans, corn, tomatoes and chorizo

TORTAS & CROQUE MONSIEUR The torta is a traditional Mexican sandwich, often using either a bolillo, similar to a French roll, or telera bread. Like any sandwich, tortas can include a variety of fillings, be menued at any daypart, and can be served cold or hot.

Often including meats and other fillings inspired by Mexican cuisine, breakfast varieties of this sandwich typically include spicy chorizo, queso fresco crumbles, refried beans and a fried egg garnished with fresh cilantro.

The French version of the “ham and chEEse,” the croque monsieur is a claSSic French café dish, along with its eGG-toPPed variation –the croque madame.

OVERNIGHT OATS Oats soaked overnight in whole milk vanilla Greek yogurt with chia, raspberries, blueberries and sliced almonds

The Dish on Breakfast PiZZa No matter how you slice it, it's pretty clear that most people like pizza. The dish is breaking out of the traditional dinner daypart and making its way onto breakfast menus.

This crispy, gooey sandwich is made with ham, Cobblestreet Mkt gruyére cheese, a creamy bechamel sauce and possibly a smear of mustard, all of which is toasted in a pan or in the oven.

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BOWL GAMES M. JANE JOHNSON

• Build them around a soft base that easily accepts other flavors. It can be grits, quinoa, rice, pureed fruits or even lentils.

• Pick a protein or two. Eggs are an obvious choice, with scrambled and poached the two most popular options. Breakfast meats often are added, too, with crumbled sausage or bacon the obvious choices. Tofu also works as does ham or chorizo.

• Decide if cheese plays well with the ingredients. The mild comfort of cheddar and jack make them popular choices; feta and goat cheese also can work.

At the morning meal, plates are giving way to the carry-away convenience of bowls. Consumers drive the trend, but chefs like them pretty well, too.

Poll industry analysts and trend-spinners on why breakfast bowls are a growing trend and they’ll very likely launch into a discussion of time-pressed consumers who demand the convenience of grab-andgo meals. Menu items that are transportable and easy to eat on the run come out on top, and this puts bowls in the morning sweet spot.

John Currence, the Oxford, Miss.-based owner of five Big Bad Breakfast restaurants, to a large extent concurs with all of that, but still presents a different take on why bowls are ideally suited to the morning meal. “No matter how much we grow and mature, certain elements of our childlike nature come out at breakfast,” says Currence. “We want to revel in happy memories.”

With Big Bad Breakfast’s menus, Currence plays to that nostalgia and never more so than with entrees served in bowls. “By genetic pattern we want to mix peas into mashed potatoes, and at breakfast we naturally do the same thing,” he says. “We like to push food around, create the perfect mix of flavors.”

Whether riding the health wave, as acai, smoothie and fruit bowls do so well or acknowledging the truth that, for many, the best breakfasts are sturdy and sustaining, bowls are waking up morning menus. Says Currence, “They’re the type of breakfast I’m likely to eat. They’re easy to grab and eat on the run.”

104 RFSDELIVERS.COM ISSUE 1, 2019

• If they’re health-forward, think about nut butters, fresh fruits, seeds and coconut as well as nut milks.

• Savory, hearty bowls can be augmented with veggies such as mushrooms, winter squash, corn, potatoes, broccoli or greens. Think, too, about nuts, seeds and sprouts.

• Herbs and spices work especially well in savory versions. Fresh mint, lavender and lemongrass are among flavors that work with fruit-based bowls.

• Yes, they can be a great way to use small amounts of ingredients and even leftovers.

Menu Ideas from Healthy to Hearty EAT FIT GO

MULTIPLE NATIONAL LOCATIONS Southwest scramble of lean ground turkey, egg whites, diced jalapeño peppers, bell peppers, roasted corn, pico de gallo and shredded cheese.

BACKYARD BOWLS

MULTIPLE SO. CAL. LOCATIONS Dragon Bowl with pitaya, banana, mango and coconut milk base with granola, banana, kiwi, coconut, honey and vanilla yogurt.

INWAVE RESTAURANT & JUICE BAR

LOUISVILLE, KY.

Power Bowl with choice of grain (quinoa, basmati or brown rice), black beans or chickpeas, choice of three veggies, a sauce such as curry coconut or chimichurri, and accents such as pepita parmesan or coconut bacon.

CHICK-FIL-A

MULTIPLE LOCATIONS Hash Brown Scramble made with tot-style hash browns, scrambled eggs, Jack and Cheddar cheese and sliced chicken nuggets or sausage with jalapeño sausage.

BIG BAD BREAKFAST

MULTIPLE LOCATIONS Breakfast Crumble with crumbled buttermilk biscuit, grits, tomato gravy, crumbled Big Bad bacon, green onions and poached eggs.

MCDONALD'S

SELECT LOCATIONS Southern Style Breakfast Bowl with grits, scrambled eggs, jack and cheddar cheeses, sausage, green chiles and onion. 

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: Steak it’s what’s for

Breakfast!

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Here are some ideas that have the flavor customers demand and protein to sustain them through the day.

Visit rfsdelivers.com for complete recipes.

The breakfast sandwich to make your morning better!

The Flat Iron steak is known as the Top Blade, which comes from the shoulder area called the Chuck. The Flat Iron is a nicely marbled cut that offers e cellent flavor and is considered the second most tender cut, according to a Shear Force test conducted by the Beef Checko . A thinly sliced flat iron steak paired with a fried egg, a sweet blueberry horseradish glaze, goat cheese, arugula, and sandwiched between toasted thick cut sour dough.

Steak and Eggs Benedict, the perfect pair.

The Chuck Should tender is a great choice when it comes to this dish. The Chuck shoulder tender is considered lean and is one of the smallest muscles of the chuck, which makes for a tender eating experience. Eggs Benedict to your liking...

Two perfectly prepared medallions, topped with poached eggs, served with your favorite breakfast potatoes and finished with velvety hollandaise sauce with a dash of paprika and a side of toast.

Start the day right with a steak & eggs breakfast burrito.

The Outside Skirt also is known as the beef plate. Outside skirt is known for its robust flavo . This thin cut of beef is full of flavor and delicious when marinated.

Prepare on high heat, thinly sliced, and wrapped in a burrito with scrambled eggs, lettuce, salsa verdi, potatoes, sautÊed peppers & onions, all wrapped up in a 12� flour tortilla with Monterey Jack Chees .

Nothing sounds better than a braised short rib hash!

The chuck short rib comes from the Chuck Shoulder and has a rich beef flavo .

This cut is ideal for roasting, braising, and slow roasting. This cut is offered bone-in and boneless and makes for a killer breakfast hash topped with hollandaise sauce. n

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A dozen ways to play with the perfect protein

A

d o Go Egg

The egg yolk has undergone a well-earned reputation rehab, once again basking in nutritional kudos as a rich source of vitamins, omega 3 fatty acids and antioxidants.

For restaurateurs, it means the whole egg is in play, in every way, at every hour.

We’ve teamed up with the American Egg Board to show you a dozen ways to crack the egg wide open on your menu.

Ahi Tuna Poke and Egg Bowl Migrating from Hawaii to the mainland, poke bowls have been fully embraced.

This riff on the standard—marinated fish, rice, seaweed, avocado, tropical fruit and sesame seeds—introduces cubes of Japanese sweet egg to the combination. It’s great for lunch.

Broccolini Ramen Egg Bowl This trendy noodle dish becomes a nourishing meal with the addition of high-quality protein—a soy-marinated hard-boiled egg—and leafy green broccolini.

Stacked Egg & Polenta Benedict Take this classic to new heights with a base of cracked pepper Hollandaise sauce, crispy polenta cake, smoked ham and a perfectly cooked fried egg. It’s almost too beautiful to eat.

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Paella Egg Bowl Add a fried egg to this traditional Spanish rice-based dish for a delicious melding of flavors.

Omelet Fried Oyster Try an unexpected twist of salsa verde with seasonal ingredients.

In this version, charred ramps, fresh green chickpeas, fresh herbs and little bit of anchovy provide briny counterpoints of flavor to complement the richness of the eggs and cream cheese.

Mushroom Bread Pudding This starts with an egg-based custard, which coddles a baked egg, and finishes with an elegant, umami-rich mushroom broth. It’s appropriate for brunch or dinner.

Egg Cloud on a Parmesan Crisp An Instagram-ready entrée featuring a light and airy egg cloud of baked whipped egg whites with a slightly runny yolk perched atop a crisp Parmesan wafer and colorful tomato chutney.

Poblano Potato Mash with Fried Egg Bowl

Miso Floating Egg Island

Roasted pork belly and poblano pepper-infused mashed potatoes give this hearty meal-in-a-bowl a Latin flair; pickled onion and sweet and sour croutons add an extra punch of flavor.

Playing on the simplicity and beauty of Japanese cuisine, whipped egg whites are poached in a savory liquid, floated in miso broth, topped with scallions and toasted sesame seeds, and drizzled with a soy sauce caramel.

EggPops Break out the hard-boiled eggs with this whimsical new dish.

Simply put them on a stick and dust with savory spices, or serve with herbed dipping sauce. n

Pork Mole Roulade Eggs Egg in a Hole Ramp up the childhood favorite of fried egg in a piece of white bread with prosciuttowrapped glazed donuts for sweet and savory satisfaction.

This recipe starts with a sponge cake, but the resemblance to a classic jellyroll stops there. We’ve covered an egg sponge cake with pork mole, beans and rice. Bake, slice and serve over fresh salsa verde, drizzle with lime crema and chopped cilantro.

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Which Came First, Breakfast or the Egg?

Which Came First, Breakfast or the Egg? Mary Daggett

America’s obsession with eggs is a long-standing tradition, and it shows no signs of slowing down. We take a look at its evolution.

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While eggs have been consumed by humans for millennia, it was those inimitable French chefs who realized the incredible functionality of this humble gift of nature. Patrons were delighted with soufflés that mysteriously rose high above the pan rim; creamy mayonnaise that emulsified right before their eyes; and pâte á choux— the divine pastry used for cream puffs, profiteroles and eclairs.

Legend has it that the traditional tall chef toque has 100 pleats to signify 100 ways an accomplished chef can prepare eggs. Today, there would likely be at least one thousand pleats, since chefs now put eggs atop and within countless menu items at all dayparts. It would be difficult to name a food item with more beneficial attributes. Eggs are inexpensive, nutritious, readily available and versatile. They are also a fantastic carrier for other ingredients.

According to the American Egg Board, the United States produces 75 billion eggs each year, about 10 percent of the world’s supply. Sixty percent of that 75 billion are used by consumers, nine percent by the foodservice industry, and the remainder is turned into egg products used in foodservice and food manufacturing.

While trailblazing chefs across the country are revolutionizing breakfast, eggs still play a major role.

Breakfast is no longer just a daypart; in some operations, it has moved into all dayparts. Ingredients for breakfast dishes are becoming more and more sophisticated, with ancient grains, seafood, specialty meats, fancy fruits and vegetables and all manner of savories and sweets. But today’s breakfast menus are still peppered with eggs and egg-based dishes, both classic and contemporary.

scallions and cheddar cheese. The Terrace Room in the Omni William Penn Hotel in Pittsburgh serves a croque-monsieur for breakfast. It is a sandwich on sourdough that features grilled country ham, gruyere cheese and fried egg (which technically makes it a croque-madame). The hotel’s Baltimore Benedict is made with poached eggs, a jumbo lump crab cake and hollandaise.

The lobster hash at New York’s tony Oceana is topped with poached eggs and lobster bearnaise. And Oceana’s Italian fried eggs come with cured sardines and cherry tomatoes, served with a potato-tomato-onion gratin.

Brennan’s, that New Orleans bastion of breakfast, uses more than 450,000 eggs a year in dishes such as eggs Hussarde (Benedict with marchand de vin sauce); eggs Sardou (crispy artichokes, parmesan creamed spinach); and eggs a la Turk (soft scrambled eggs with roasted foie gras).

“We’re very particular about our eggs,” says Christian Pendleton, Brennan’s general manager, “because our reputation depends on them. The yolks are sunset orange, and the flavor is rich and luxurious. We procure them from a local co-op, and spend about $80,000 per year over regular eggs. It’s that important.” 

At the Atlanta Breakfast Club in Georgia, the zesty Spanish frittata is loaded with three eggs, chorizo sausage, tomatoes,

According to the American Egg Board, the United States produces 75 billion eggs each year.

10%

of the world's supply

60%

are used by consumers

9%

is used by the foodservice industry

The rest is turned into egg product.

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Cobblestreet_MKT_logo_TM_Spot.ai

Client:

IMA

Brand:

Cobblestreet Market

Fonts:

Colors:

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Name:

01/10/18 NOTES: When logo is placed on art, the brand name should appear as white, not transparent. No background should show through the letters. ***Exception is corrugate usage where substrate color will show through (Foundations=kraft, Other tiers=white)

With COBBLESTREET MKT All Natural* Turkey Breast, you get the lean, versatile protein you need to make every morning a good morning. #20399 ÂŽ

[ADVERTORIAL] *Minimally processed and contains no artificial ingredients

RISE AND REALLY SHINE:

IT’S TIME FOR BREAKFAST Your patrons are waking up hungrier than ever for delicious, nutritious and innovative breakfast ideas. In fact, 31% of consumers say they consider breakfast to be more of a destination than they did just two years ago.1 And since breakfast and brunch are the two fastest-growing dayparts1 in the last five years, you’ll want to find new ways to capitalize on this trend.

The key to building a better breakfast menu is versatility. After all, many consumers are eating breakfast applications long after the morning has ended, and all of them are looking for something new. That means you’ll need to find new ways to flex your creativity in the kitchen. From spicing up classic dishes with ethnic-inspired flavors to using convenient and versatile proteins like turkey, the possibilities are limitless.

But consumers also still view breakfast as a meal that lends itself to better-for-you options. They want all-natural products with no artificial ingredients, and lean, light fare. All-Natural* Turkey Breast is an option that provides both—when compared to traditional pork sausage, the All Natural* COBBLESTREET MKT® Turkey Breast has 74% fewer calories, 95% less fat and contains 76% more protein.2 And customers are willing to pay a premium for these items, so that means we should all be paying attention.

Look for the new SILVERBROOK® Fully Cooked Sausage Patty to start building better breakfasts. #20937

BREAKFAST

BY THE

NUMBERS

30

%

of consumers purchase breakfast beyond the morning day part.1

82

%

of Millennials agree that health claims, such as All Natural*, make them more likely to buy.3

63

%

of Millennials are willing to pay more for All Natural* foods.3

Learn more about all of the breakfast products available from JENNIE-O®, COBBLESTREET MKT® brand and SILVERBROOK® brand.

Contact your Reinhart Sales Consultant today.

1 “Breakfast Consumer Trend Report.” Technomic, November, 2017 2 USDA Nutrition Facts 3 “The Future of Food: Are You Ready for Millennials?”

Maru/Matchbox, 2017

©2018 Jennie-O Turkey Store, LLC ©2018 Reinhart Foodservice, L.L.C. Cobblestreet MKT® is a registered trademark of Independent Marketing Alliance. Silverbrook® is a registered trademark of Reinhart Foodservice, L.L.C.

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Steak Tacos, Sriracha Salmon and Grilled Wild Duck ... ‌on the menu at a retirement community near you Mindy S. Kolof

V

isit today’s best senior living communities and you’ll find a growing appetite for dining excellence that has only increased with age. As the "greatest generation" of largely unassuming residents is joined by the more demanding cohort of baby boomers, against the backdrop of a national obsession with all things culinary, a game-changing shift has occurred. Food as sustenance has become food as the centerpiece of the resident’s experience, with bistro dining, onsite gardens, snacks around the clock, special events and full-service bars, creating a sense of being on a perpetual cruise.

How to keep it fresh and interesting seven days a week, three meals a day, with copious snacking in between? It’s a challenge met with great creativity and no small amount of passion by food and nutrition directors eager to elevate the reputation of this oft-misjudged space. The savviest begin by tapping into the best source for ideas, the customer, engaged and accessible at monthly residents’ council meetings.

At Evergreen Retirement Community in Oshkosh, Wis., the newly opened pub with a full bar was planned with constant involvement from the residents’ council. Says culinary services manager Jason Knoll: “We are always trying new things—it’s one of the joys of being a chef—and response from our residents is how we determine success.”

Their monthly “Supper with the Chef” event, starting with a handful of residents earlier in the decade, swelled to a capacity crowd of 70 at a recent demonstration by Reinhart Executive Chef

Brian Funk. The enthusiastic reception he received as he prepared the meal—an elegant walnut and gorgonzola cheese salad, baconwrapped tenderloin, sweet potato mash and apple cobbler with a wedge of cheddar for spooning—signaled to Knoll just how captivated today’s seniors are by the art of cooking.

“That was the first time we featured a guest chef at our suppers, and the response was tremendous,” Knoll says. “Our residents loved the beautiful presentation and simple, but flavorful dishes.”

At Creative Solutions in Healthcare (CSHC), a Texas-based chain of skilled nursing and assisted living facilities, the special “meal of the month” is determined by the residents’ council, and submissions of their favorite recipes find their way onto the regular menu yearround. Daily appetizer demos are consistent crowd-pleasers as are the nightly signature show-stopping desserts, and steak, roast or brisket at least once a week.

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“In Texas, it’s still all about the beef, but we may be the state’s only chain of nursing homes to actually serve certified Angus beef,” says Amy Wees, who serves as CSHC’s vice president of nutrition services. “Our residents love having that choice.”

At OakMont Estate Assisted Living in Mansura, La., ensuring residents never have to deal with “ditto plates” is key to Executive Director Melissa Loughman’s operation.

“Before we take a resident’s meal order, we always ask ‘what are you in the mood for today?’ to let them know they have choices.

They deserve choices,” stresses Loughman.

“Before we take a resident’s meal order, we always ask ‘what are you in the mood for today?’ to let them know they have choices. They deserve choices.”

That commitment drove the opening of a new bistro, allowing residents to enjoy a more intimate dining experience with visiting family, and now a focal point for monthly musical events, complete with cocktails from the full-service bar. More reasons to stay on premise: holiday dinners that rival those of a fine restaurant, reasonably priced at $15 for guests, and a packed calendar of events featuring homemade treats and burgers on the grill for a touch of nostalgia. Likewise, OakMont’s onsite garden serves a dual purpose, providing the kitchen with fresh vegetables and an opportunity for residents who grew up on farms, to plant, pick and relive earlier days.

– Melissa Loughman, Executive Director, OakMont Estate Assisted Living

It’s clear to see that senior dining has come of age. n

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Breakfast is

BOOMING THE MOST IMPORTANT MEAL OF THE DAY IS ALSO THE FASTEST GROWING DAYPART.

Answer consumer demand for breakfast all day by infusing your menu with unique and innovative flavors and ingredients!

5% GROWTH FOR BREAKFAST OCCASIONS THROUGH 2019

63%

42% OF CONSUMERS INCREASED THEIR AWAY-FROM-HOME BREAKFAST PURCHASES

INFORMATION FROM TECHNOMIC AND DATASSENTIALS 2016 CONSUMER BREAKFAST TRENDS REPORT

39% OF CONSUMERS ARE INTERESTED IN EXTENDED BREAKFAST HOURS

OF CONSUMERS LIKE DINNER FLAVORS AT BREAKFAST AND VICE VERSA

OF CONSUMERS ARE CRAVING ETHNIC-INSPIRED BREAKFAST ITEMS, LIKE ASIAN-FLAVORED SYRUPS, CHORIZO SCRAMBLED EGGS, COCONUT MILK PANCAKES

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Beyond the Bloody Mary Briana Rupel

Our resident bartender uses classic breakfast ingredients to create new ways to imbibe at brunch.

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There’s nothing bad about a Bloody Mary for brunch. But when creating pairings for your Benedicts and waffles, it’s time to go beyond the Bloody and mimosa. Diners have warmed up to craft cocktails, and luckily, it’s easy to use common breakfast favorites to mix unconventional drinks that are perfect for the most important meal of the day—or whatever time your guests see fit.

Italian Sunrise

The pleasant bitterness of grapefruit and Campari are softened by the addition of sweet bianco vermouth and egg white. The result? A refreshing and silky cocktail.

Servings: 1 ½ oz

Grapefruit Juice

¼ oz

Lemon Juice

1 oz

Simple Syrup

¼ oz

Campari

Add ingredients to shaker. Shake vigorously without ice for maximum froth. Fill tin with ice and shake.

Strain into tumbler and top with grapefruit twist.

1 ½ oz Bombay Sapphire Gin ½ oz

Cocchi Americano

1 dash Peychaud’s Bitters 1

Egg White

Wisconsin Warmer

One hundred percent pure maple syrup is the key here. Its rich sweetness is the perfect balance for the unique bite of J. Henry’s award-winning bourbon, made with Wisconsin heirloom red corn.

Servings: 1 ¼ oz

Maple Syrup

2 oz

J. Henry & Sons 5-year aged straight bourbon

Candied Bacon

Start to finish: 35 minutes Servings: 32 1 lb

Bacon

2 dashes Bittercube Trinity Bitters

¼C

Brown Sugar

Add ingredients to vessel. Fill with ice and stir until properly diluted. Strain into rocks glass over large cube. Garnish with orange peel and candied bacon (recipe to right).

2 Tbsp Apple Cider Vinegar 2 Tbsp Real Maple Syrup Heat oven to 275 F and cook bacon for 20 minutes. While bacon cools, turn oven to 375 F and mix rest of ingredients in bowl. Cut bacon into 32 pieces and dredge. Spread on parchment-lined sheets and bake for 10 minutes, flipping halfway. Keep refrigerated.

Twisted Turkish Coffee The addition of homemade espresso syrup embodies the Turkish proverb that coffee should be “strong as death and sweet as love.” The bitters add depth, while the cardamom keeps tradition alive.

Servings: 1 1 oz

Heavy Cream

1/3 oz

Espresso Syrup (2 parts espresso per 1 part sugar)

1 ½ oz Aquavit ½ oz

St. George Coffee Liqueur

1 dash Bittercube Corazón Bitters Build in shaker. Add 4 cubes and shake vigorously until ice is slushy. Dump contents into glass coffee mug. Top with two crushed cardamom pods.  WINTER 2019 RFSDELIVERS.COM 119

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DO YOU KNOW YOUR

This iconic eatery has played a major role in American history and pop culture.

by Ari Bendersky Sassy servers pouring bottomless coffee. A rotating pie display.

Griddled burgers. BLTs. Thick milkshakes. French fries. Red or green or blue vinyl-covered booths. Swirly counter stools.

Bright lights and dingy checkerboard floor tiles.

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These are only a few of the images that conjure the American diner—that iconic, side-of-the-road, open-24hours-a-day greasy spoon that has fed so many of us over the last century. From its start as a somewhat mail-order concept to dotting the entire New Jersey Turnpike and locations west toward the Pacific, the diner has played an important role in U.S. history—and it’s likely more than you remember at first glance. Join us as we take a stroll down the diner highway.

In 1872, Walter Scott developed the first diner, which was actually a covered horse-drawn lunch wagon. Its popularity spawned an industry.

In the early 20th century, companies like O’Mahony Diner Company in Elizabeth, N.J., and Worcester Lunch Car and Carriage Manufacturing Company in Worcester, Mass., made thousands of pre-fabricated diners that were shipped around the country.

In the 1950s, there were about 6,000 diners across America.

On Feb. 1, 1960, four African-American students staged a sit-in at a segregated Woolworth’s in Greensboro, N.C., when they sat at a soda fountain counter and refused to leave without being offered service. It sparked a nationwide sit-in movement as part of the Civil Rights Movement.

With approximately 600 diners, New Jersey is considered the diner capital of the world.

New York boasts an estimated 500 Greek-owned diners.

Movies and television shows like “Happy Days,” “Alice,” “Diner,” “Pulp Fiction” and “Seinfeld” were either set in or had legendary moments in diners.

Tony Soprano’s last meal was served at Holsten’s, a diner and ice cream parlor in Bloomfield, N.J. Singer Suzanne Vega’s popular song “Tom’s Diner” was inspired by Tom’s Restaurant in New York, which served as the exterior for Monk’s Café, the diner where Jerry, George, Elaine and Kramer often ate on “Seinfeld.”

The corn dog, a.k.a. “hot dog on a stick,” a.k.a. “Cozy Dog," was allegedly invented at the Cozy Dog Drive-In in Springfield, Ill., on June 16, 1946, by Ed Waldmire, Jr.

Tom Cruise is in a booth at Deluca’s Diner in Pittsburgh for a scene in the 2012 movie “Jack Reacher."

Tops Diner, which opened in 1942 in Newark, N.J., serves approximately 15,000 people a week from a massive menu that includes 15 types of burgers, 11 hand-spun milkshake flavors and a $32 16-ounce prime rib available only on Sundays.

Brent’s Drugs, which opened in 1946 in Jackson, Miss., served 24,114 burgers and 27,213 milkshakes between July 2017 and July 2018.

At Travis Coffee Shop, which opened in 1968 in St. Clair Shores, Mich., you can still get a hamburger for $1.55, a cheeseburger for $1.90 or a 6-pack of either for $8 or $9.75, respectively.

Lou Mitchell’s, which opened in Chicago in 1923—three years before historic Route 66 on which it sits—gives everyone waiting for a table homemade doughnut holes.

It was the first place in Chicago to serve breakfast all day.

The restaurant, which was added to the National Register of Historic Places in 2006, goes through an average of 15,000 eggs per week.

St. Francis Fountain, located in the Mission District, is San Francisco’s oldest diner, which opened originally as a soda fountain in 1918.

Founded in 1927, Palace Diner in Biddeford, Maine, is the state’s oldest. n Pancakes have always been Ari Bendersky’s breakfast weakness, and every now and again he gets a craving, whips up a fresh batch of delightfully fluffy buttermilk pancakes at home or indulges in a stack at a nearby diner.

One ritual has remained since childhood: Ari butters each pancake in the stack, cuts up the entire batch and douses the whole thing with quality maple syrup before diving in.

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Wake Up AND SMELL THE PROFITS WITH COFFEE

MARY DAGGETT

Americans bestow nicknames upon their favorite things. Coffee, for instance, is known as “joe,” “java,” “brew,” “go juice” and “rocket fuel.”

This article will ensure that you know jack about Joe.

“We switched to a local coffee roaster. Now, we charge a set price ($4.50) for a French press full of dark roast/chicory or single-estate coffees. If another pot is requested, another charge is added to the bill. Otherwise, we are losing money.”

Coffee took a rather circuitous route to becoming the economic behemoth that it is today, which is why the National Coffee Association (NCA) is here to help us navigate the complicated journey coffee has taken since the 15th century.

Legend has it that coffee was first consumed as a beverage in Ethiopia, after a farmer made a hot beverage of beans that made his goats energetic. Good news travels fast, and by the 16th century, coffee was known in Persia, Egypt, Syria and Turkey. One hundred years later, it was popular across the European continent. The British brought coffee to the New World, but it didn’t really catch fire until the infamous Boston Tea Party.

HUGE ECONOMIC IMPACT According to the NCA, coffee is the most consumed beverage in the United States—even more than tap water. Coffee is the second most sought-after commodity in the world (Crude oil is first). Research conducted by Technomic for NCA states the total economic impact of coffee in 2015 was $225.2 billion.

Kyra Auffermann, the spokesperson for the NCA, says this figure is likely higher today, yet demonstrates the staggering impact coffee has on our economy.

FREE REFILLS Are you in a dilemma about whether you should offer complimentary refills? Here’s a solution from Christian Pendleton, general manager of Brennan’s Restaurant in New Orleans, where coffee service is in abundance.

“Younger members of the staff recommended that we improve our coffee program beyond dark roast with chicory,” recalls Pendleton. “We switched to a local coffee roaster.

Now, we charge a set price ($4.50) for a French press full of dark roast/chicory or single-estate coffees. If another pot is requested, another charge is added to the bill. Otherwise, we are losing money.”

If you opt to charge for refills, state this plainly on your menu to alleviate issues. 

PERCOLATING COFFEE TRENDS

- Christian Pendleton, General Manager, Brennan's Restaurant, New Orleans The extensive menu at Colectivo, a coffeehouse in Milwaukee, offers all three modern drinks, as well as cold brew horchata, cold brew almond honey au lait and all of the classics (espresso, macchiato, Americano, cappuccino, etc.).

COLD BREW Coarsely ground beans brewed in cold water, resulting in lower acidity, less bitterness, smoother taste and more delicate flavors.

SPARKLING COFFEE Cold-brewed coffee to which a carbonated beverage (club soda, ginger ale) is added. Citrus, vanilla and other ingredients are used for flavor and variety.

NITRO COFFEE Cold-brewed coffee infused with nitrogen, which causes microbubbles to rise to the top, resulting in a rich, velvety foam similar to the head on a glass of Guinness.

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JOURNEY OF THE BEAN A first-class ticket to quality coffee, from seed to serve

As baristas know and coffee lovers concur, the best cup of java is akin to a fine wine, with delicately nuanced bouquets, coveted quality levels and the same exquisite attention to quality at the source. For more than 100 years, Ridgeline has ensured every cup of coffee is an extraordinary one, starting with beans grown halfway across the world, hand-picked, hand sorted and relentlessly checked for quality at every stage of the journey to your customer’s cup. Follow the path to greatness here…

1.

The journey begins in the “Bean Belt,” the band between the Tropics of Capricorn and Cancer that is home to the best coffee beans on earth.

Equator

Tropics of Cancer

Tropics of Capricorn

Coffee Robusta

For more than 25 million small coffee producers across Africa, Asia and Latin America, coffee is their sole source of income. In total, approximately 8% of the world’s population depends on some level of the coffee industry for their economic survival.

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Can be grown at lower altitudes, contains more caffeine and less sugar than Arabica, with a stronger flavor.

Coffee Arabica

Grown at higher altitudes, accounts for 70% of the world’s coffee, contributes sweetness, acidity and aromatics to the cup.

2.

3.

Seeds are Planted

in shaded nurseries and permanently planted after a year. Within three to five years, the trees begin to bear fruit, known as the coffee cherries, when they will be ready for first harvest.

Cherries are Picked during one or two major harvests each year.

Cherries are picked by hand in most countries; mechanical harvesting available in origins like Brazil with well-developed infrastructure and low-lying areas.

Selective picking is used, going back to the trees multiple times to ensure cherries are picked at the peak of ripeness. At the end of each day, pickers bring their daily collection to the mill to be weighed and collect their pay based on pounds picked- on average, 100 to 200 pounds of cherries, which yields 20 to 40 pounds of beans.

As part of the company’s commitment to conserving biodiversity and ensuring sustainable livelihoods in the world's coffee-growing regions, Ridgeline Reserve has Rainforest Alliance Certified offering.

4.

Processing at the Mill

via the wet method uses machinery to separate the seeds from the fresh pulp and skin within a few hours of harvest. The beans are placed in density sorting tanks to separate by weight, size and quality, placed in fermentation tanks to remove mucilage and washed and rinsed multiple times.

5.

Drying the beans before

storage is next. Still in the parchment, beans are air-dried and turned regularly with rake, tractor or by hand, and then wood fired in special dryers for up to 60 hours.

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6.

7.

Milling, polishing and grading the beans helps

buyers find the type and quality of coffee they need. Ridgelinefeatures higher grown, European Preparation standards, meaning best in class grading of the beans. Our beans are hand picked after mechanical grading, sometimes more than once, to ensure only the finest quality coffee beans are exported.

Cupping for Quality.

Visually evaluating the beans, judging its aroma, and tasting are repeated numerous times by our highly experienced teams.

Ridgeline tests thousands of cups annually, sampling a variety of batches and beans to ensure quality is high, consistent and uncompromising.

Continuous heating is the principal cause of flavor loss after brewing.

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Staling begins as soon as the ground coffee is exposed to open air.

8.

9.

Precision roasting,

using the latest technology, delivers heat thoroughly and evenly across the entire surface of the bean. Roast levels are checked and measured throughout the process to meet specifications and assure consistency across facilities.

Ridgeline established a series of green roasting initiatives, including pre-heat roasting and to reduce fuel consumption and carbon dioxide emissions.

Water cooled grinders

are used to prevent overheating of coffee during the grinding process and provide precise particle distribution. A particle analysis is performed multiple times during the run via laser imaging equipment, providing a level of accuracy superior to standard sieving.

MAKE THE MOST OF THESE GREAT ROASTS Light Roast Very approachable; allows the unique flavors of the beans to shine. Light body and bright acidity.

Light/Medium The bean flavor notes still predominate, but a slightly longer roasting time results in a more balanced body.

10.

Packaging

brings another set of quality checks, every 15 minutes by the operator and QA Lab inspector, ensuring swift adjustments are made if needed.

READY TO BREW • Always start with fresh water, or clean filtered cold water.

• Always use correct coffee-to-water ratio and full capacity of brewing equipment.

• Allow brew cycle to conclude before removing beverage.

• Don’t combine old and new coffee.

• Discard paper filters after each use.

• Dispose of grounds immediately.

Medium Roast

• Never reheat brewed coffee.

Here the acidity levels, aroma and complexity are balanced out for a smooth, full flavor with no bitterness.

• Keep equipment clean and in good working order.

Dark Roast This is the answer for those who seek a robust, full-bodied and bold cup of coffee. Smoky roasting notes prevail.

• Continuous heating is the principal cause of flavor loss after brewing.

Viennese Roast

• Staling begins as soon as the ground coffee is exposed to open air.

As the sugars caramelize, slightly sweet-smoky roasting flavor notes become prominent. Very little acidity and heavier body.

• Do not keep past recommended holding time.

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Digging into Experiential Dining Mindy Kolof Coaxing millennial and Gen Z diners out of their kitchens and into your establishments goes beyond weekly specials and exceptional food, but means providing an experience they can’t get at home, from hanging doughnut walls to virtual reality gaming and community fish fries. The key is matching your core strengths to the heartbeat of the community you serve. Capture that zeitgeist and you’ll capture today’s diners, and if you do it well enough—generations to come.

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The Wisconsin Experience Home of beer, cheese, fried fish and unpretentious Midwestern hospitality, Lakefront Brewery taps into its 32year legacy by offering a full-on Milwaukee experience that satisfies long-time locals and visitors. It’s not surprising this restaurant seamlessly combining all four would draw guests by the thousands each month.

Its legendary Friday fish fries, a Milwaukee tradition, are set up German beer hall-style, with long rows of wooden tables for communal dining and live polka music. Large groups spanning several generations soak in the ambience each week, and it’s not uncommon to see a tattoo-ed millennial knock back a beer with a lifelong resident watching his grandchildren spin around the dance floor. The mass feeding of up to 1,500 diners each Friday is anything but mass-produced, with scratch-made batters, sauces, even potato pancakes.

75% of consumers say they believe unique dining experiences are worth the higher cost.

“People are looking for an authentic sense of Milwaukee, complete with cheese curds and brats, and we’re delighted to provide it,” says Executive Chef Kristin Hueneke.

Lakeside keeps the party going year ‘round, with fall “festiv-ales,” a limited- edition brew release on Black Friday, Valentine’s Day wedding packages and summertime dining on the patio. The brewery tour, popular since Lakeside’s earliest days, has always been less about making beer and more about “starting a party atmosphere,” says current tour manager Dylan Mazurkiewicz.

Led by an extroverted crew of local improv comedians and teachers, “no tour is ever the same.” New tours— mini, technical, food and beer pairings—were added to accommodate visitors who come from all over the country to the place Milwaukee Magazine famously claimed “wrote the book on brewery tours.”

50% of diners say they would pay more for the exact same menu if it had a chef interaction.

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The “Eatertainment” Concept Recently dubbed as one of the year’s hottest trends by Nation’s Restaurant News, Punch Bowl Social is set to expand its 13-location footprint exponentially in 2019 by delighting large groups of fun-seeking foodies. The “eat-drink-play” concept marries social activities like Skee-Ball, bowling, vintage video games and virtual reality with the culinary mastery of James Beard Award-winning chef Hugh Acheson. Punch Bowl Social gets it right on every count by putting food and drink on equal footing with entertainment and customizing the offerings to suit the local vibe.

Food is an eclectic assortment that can include fried (nitritefree, sustainably raised) bologna and cheese sandwiches, lobster

bacon fries, superfood grain bowls, and breakfast served until 3 p.m. every day, featuring house-made ricotta cheese pancakes with blueberry and fresh lemon curd. While the culinary focus is definitely a differentiator, Acheson is quick to say it’s about the whole experience.

“We want to give people a chance to unwind in this pent-up age,” he explains, “play a round of Ping-Pong, have a great time at the karaoke bar, enjoy a craft beverage, alcoholic or non. It’s meant to be inclusive and fun, and for guests to feel completely cared for. We’re just out to make people happy.” 

130 RFSDELIVERS.COM ISSUE 1, 2019

Magazine

BREAKFAST IS MORE THAN BREAD & BUTTER Culinary Secrets®® Single Serve Condiments save you time, labor and food cost – while providing customizable flavor to help breakfast sales rise & shine.

Day or Night Single serve condiments are a great fit for the 24/7 breakfast trend. Offer a variety of sweet spreadables along with peanut butter (protein) and hot sauce (heat).

Toast, Pancakes, Waffles & More Jam & Jellies: Rich fruit flavor and popular varieties Maple Flavored Syrup: Thick, sweet, full-bodied Honey: Pure & natural Peanut Butter: Smooth & creamy, made from ground roasted peanuts

For Eggs, Breakfast Sandwiches, Potatoes & More Ketchup: Rich tomato flavor & smooth consistency Hot Sauce: Hot pepper spicing Picante Sauce: Authentic flavor

For more information, contact your Reinhart Sales Consultant.

B BR R EE A AK K FF A A SS T T || D D II N N EE R R || B BR R EE A AK K FF A A SS T T || D D II N N EE R R || B BR R EE A AK K FF A A SS T T || D D II N N EE R R Culinary Culinary Secrets Secrets®® is is aa registered registered trademark trademark of of Independent Independent Marketing Marketing Alliance Alliance ©2018 ©2018 Reinhart Reinhart Foodservice, Foodservice, L.L.C. L.L.C.

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After Avocado Toast Ari Bendersky

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W

hether it came along with the rise of Instagram or people seeking healthier breakfast options, there’s no question avocado toast is one of the biggest trends to hit breakfast menus over the last few years. At a significant number of restaurants across the country, people want to devour this delicious, good-fat food on rustic bread topped with any variety of ingredients like watermelon radish, chili flake and poached eggs.

A bonus to people willing to shell out $10 to $12 for avocado toast opens possibilities for chefs to experiment with other tasty toasts. At Chicago’s Beatrix, for example, executive chef/partner John Chiakulas offers “rainbow toast.” He starts with a sourdough bread base he procures from nearby Publican Quality Bread and tops it with whipped ricotta, peaches, blackberry, blueberry and strawberry.

In colder months, he combines caramelized apple cinnamon toast with ricotta and also suggests using nut butters and pumpkin puree. He cautions, however, against using anything too wet like fresh fruit purees or tomatoes because those ingredients will make even the heartiest breads soggy.

Speaking of bread, the variety you use is almost as important as the ingredients atop it.

“The breads that work better are going to be denser and crustier, not too soft or porous,” recommends Chiakulas. “Seeded breads are always excellent as well.”

And don’t be afraid to take things to the next level savory-wise by using seafood in various forms.

“We get spectacular trout from a spring-fed farm in central Pennsylvania,” says Spike Gjerde, chef/owner of Woodberry Kitchen in Baltimore. “We smoke it, flake it, and then add something herbaceous like shiso or micro chervil. We start with something on the toast like a spreadable cheese like a sheep’s milk ricotta and make our own mayonnaise to give it richness.”

Matt Bolus, chef at Nashville’s 404 Kitchen, gained inspiration to create a scallop toast while on his 10th anniversary trip. He starts with a thin slice of sourdough toasted in a nutty brown butter, then spreads creamy avocado comprising crème fraîche, lemon juice, salt and red pepper to form the base. Then Bolus tops that with seared scallops, mizuna and crispy banana slices for texture and natural sweetness. While it’s different, it has become super popular—even at $18 a pop.

“I never imagined we would get the response we do for a dish like this,” Bolus admits. “But we continue to sell almost 1,000 each month.”

So, if you’re willing to experiment with flavors, textures and different ingredients, your guests likely will experiment with you. 

“I never imagined we would get the response we do for a dish like this,” Bolus admits. “But we continue to sell almost

1,000 each month.”

WINTER 2019 RFSDELIVERS.COM 133

MEAT The Butcher Boneless Ribeye Cowboy Cut Tomahawk Steak Ribeye Filet Ribeye Cap

[ADVERTORIAL]

Beef Rib Roast-Ready NAMP# 109

Beef Rib

Beef Rib

Primal NAMP# 103

Ribeye, Lip-On NAMP# 112A

*Images courtesy of National Cattlemen’s Beef Association

Flavorful cuts come from the Beef Rib Primal. Rich in flavor from its marbling, you will find ribeye steaks both bone-in, boneless ribeyes, and of course, the Prime Rib Roast. This cut is a hot commodity during the holidays! is the difference between Q: What NAMP # 103 Rib and NAMP # 109?

103 rib consists of seven full-length rib bones between A: The 6-10 inches, the portion cut steak is often referred to as the

Tomahawk. While the 109 also consists of seven bones they are trimmed between 3-4 inches. The 109 is better to keep the fat cap intact after the removal of the back strap.

is the suggested Q: What age for Beef? product we suggest between 14 and 21 days A: Bone-In & boneless 21 and 30 days wet age. is the difference between Q: What wet aged and dry aged? aging is more common and occurs in vacuum bags under A: Wet refrigerated temperatures of 32ºF to 36ºF as the natural enzymes break down the muscle fibers.

Dry aging is not as common. More complex method and can result in yield losses due to dehydration. Occurs under refrigerated temperatures of 32ºF to 34ºF in a humidity controlled environment.

What are namP numbers?

North American Meat Processor Numbers are used to classify cuts of meat so they can be easily identified. Each primal, and or cut, has certain spec requirements listed in The Meat Buyer’s Guide.

All Eagle Ridge processors cut to NAMP specifications to eep consistency across Reinhart Country.

makes a Rib Q: What tender and flavorful grade of beef takes a big roll in ones eating experience.

A: The USDA Prime, Choice, Select are the most common quality

grades you see. Grade is determined by the amount of intermuscular fat found within a primal. The more intermuscular fat you have within the meat the more tender and flavorful eating experience. By law, all meat must be inspected and passed for wholesomeness by the U.S Department of Agriculture, but beef quality grading is voluntary.

product specifications should Q: What one consider when ordering a Rib? are multiple things to take into consideration when A: There ordering ribs such as grade, weight, bone-in or boneless, and age of the product.

other traditional cuts come Q: What from Rib Primal?

Juicy, Flavorful ones!! The Rib primal produces some A: Rich, of the most robust flavorful steaks you can find such a cowboy cut, ribeye filet, ribeye ca , tomahawk steak, and boneless ribeye.

Cooking methods Broil

Roast

Bake

Grill

Food safety tip Wash your hands and wear gloves!

Hand washing and glove changing should be frequent, especially when switching between handling different species and products Gloves should also be changed should they rip.

DELI SUCCESS STARTS HERE! Cobblestreet MKT.™ provides nearly 300 deli staples from classically prepared meats and cheeses to scratch-quality soups, kettle-cooked chips and kosher pickles. The new Cobblestreet MKT.™ is your complete deli solution.

Make Cobblestreet MKT.™ your exclusive deli brand today!

Contact your [Member] sales rep now. ©2018 Independent Marketing Alliance • Cobblestreet MKT.™ is a trademark of Independent Marketing Alliance

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Are You Serving

Fake Food?

Many operators across the country may not know they’re receiving fraudulent food. In other words, food that is mislabeled and being sold as something other than what you ordered.

Ari bendersky

Continue on next page

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“The biggest thing is making sure the label is clearly identified as what you’re getting" - Jon lerch, Vice President

meat operations for Reinhart La Crosse, WIs.

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Continued from Pg. 135 According to the Food Fraud Database (FFD), which was started by the U.S. Pharmacopeial Convention and acquired by Decernis in 2018, tuna, honey and olive oil are among the top mislabeled food in the U.S. market. Not only are you paying for something you’re not actually getting, but it could also put your customers in harm’s way.

“The biggest thing is making sure the label is clearly identified as what you’re getting,” says Jonathan Lerch, vice president of meat operations for Reinhart Foodservice in La Crosse, Wis. “If you order USDA, make sure it says that.

If it doesn’t say it on the label, question your sales rep or talk to the manufacturer.”

To avoid these issues, Reinhart tracks the raw material from the case when it’s opened to the cut steak in the finished labeled package to ensure each box contains the correct products.

On the receiving end, operators can inspect the grade of the beef by its marbling score; the intermuscular fat in the beef tells you what the grade is, Lerch adds.

If you’re truly concerned, you can buy your product locally, says Spike Gjerde, chef/owner of Woodberry Kitchen in Baltimore.

“Do what you can within a local food system,” Gjerde advises. “The global industrial food system is built to obstruct transparency.”

Gjerde says the biggest fraud happens with seafood. According to a report by Oceana, overall mislabeling was found in 59 percent of 46 fish types sampled, with snapper and tuna the most mislabeled at 87 percent and 59 percent, respectively. With white tuna specifically, 84 percent of samples turned out to be escolar, which can cause gastrointestinal issues for some. The report showed in many cases if you ordered Chilean sea bass, you got Antarctic toothfish; snapper you could have gotten tilapia, widow rockfish or giltheaded seabream; and grouper netted you king mackerel or whitefin weakfish. “(Seafood) species can be difficult to identify once a fish is filleted,” says Karen Everstine, senior manager, scientific affairs at Decernis and the technical lead for the Food Fraud Database since its 2016 launch. “This can increase the incentive to substitute lower-value species for higher-value species. It is possible species are, at times, unintentionally misidentified.”

Everstine recommends having solid relationships with vendors and also suggests restaurants buy ingredients in minimally processed form like whole spices, whole-bean coffee and whole fish and meats to ensure they are getting what they ordered. 

According to a report by Oceana,

overall mislabeling was found in 59% of 46 fish types

sampled, with snapper and tuna the most mislabeled at 87% and

59%, respectively.

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The first step in composing a craveable menu is using the finest fresh fruits and vegetables. Markon First Crop®, Ready-Set-Serve® (RSS), and Markon Essentials® produce items ensure that your recipes will be filled with high-quality, delicious ingredients every time.

Today’s guests are looking for healthy choices—making this combination of fresh-cut melons, citrus, pineapple, and grapes a delicious, nutritious addition to any menu. Whether as a stand-alone side dish, mixed into green and mayonnaise-based salads, topped with Greek yogurt and granola, or served in acai bowls, RSS Fruit Salad Deluxe is always on-trend.

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F O O D

&

B E V E R A G E

Root for breakfast Ari Bendersky

Make traditional morning dishes pop with beets, rutabagas, sweet potatoes and more.

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F O O D

&

B E V E R A G E

Come winter, root vegetables appear everywhere. Beets, rutabagas, turnips, celeriac, sweet potatoes and more take the place of robust greens available all spring and summer and help warm up dishes in the colder months. The beauty of root vegetables is in their versatility and while many people think they’re meant for dinner, you can also sneak them into breakfast dishes to make mornings pop.

“As the weather begins to cool down, I like to get away from cooking ‘lighter fare items’ and transition into cooking foods that will warm you up, especially early in the morning,” says chef Read Wolfe from Coastal Provisions at Wild Dunes Resort in Isle of Palms, S.C. “This time of year, I

lean toward roasting or braising vegetables, but you have to be careful not to overcook them.”

Wolfe likes to combine a hearty mix of root vegetables like turnips and sweet potatoes, sautéed with turnip greens and duck confit for a quick hash that’s served with poached eggs and hollandaise sauce.

Lee Wolen, chef/partner at Chicago’s Michelin-starred Boka and Somerset restaurants, enjoys using sweet potatoes for their simultaneous sweet and savory aspects and thinks sautéed or fried sunchokes make for a great breakfast side dish.

“A nice root vegetable skillet with poached or fried eggs on top is a great option as well as a breakfast

Cream-poached eggs with artichokes, chanterelle mushrooms and leek puree topped with crispy fennel - Brennan's | New Orleans

burrito filled with sweet potatoes and parsnips,” Wolen says. “Root vegetables make for more of an interesting breakfast, and they are healthier than your normal fried potato side.”

At Farm in Bluffton, S.C., chef Brandon Carter recently launched a “meat and three”-style brunch that includes a savory root vegetable side dish comprising roasted carrots with a carrot top chimichurri (mint, cilantro, chili, garlic, shallot olive oil and vinegar), smoked yogurt and sumac.

Meanwhile, at classic New Orleans restaurant Brennan’s, chef Slade Rushing offers cream-poached eggs with artichokes,

chanterelle mushrooms and leek puree topped with crispy fennel, which adds a bit of licorice flavor and texture to the dish.

“Root vegetables can be used to mimic meat textures to inspire vegetarian dishes,” Rushing explains. “They are extremely versatile and have a depth of flavor no other vegetables can imitate.”

So, when you think you only have potatoes as a breakfast option, start offering your guests something more colorful, more robust and more versatile. You’ll have more fun cooking, and they’ll walk away with a newfound appreciation of root vegetables. n

142 RFSDELIVERS.COM ISSUE 1, 2019

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O P E R A T I O N S

Create your clean environment If you’re recycling at your restaurant, you’re doing more than most. But what does it take to truly have an environmentally friendly kitchen—and can it affect your bottom line?

Ari bendersky

“Sustainability transcends cost at some point,” says Cleetus Friedman, executive chef at Chicago’s Theater on the Lake and Lakefront Restaurant. “It’s either part of your ethos or it’s not. To strive for a sustainable kitchen isn’t about the bottom line at first. It’s about doing the right thing for the environment, farmers and your guests.”

Being sustainable in your culinary practices means lessening your gasoline footprint by not paying trucks to drive across country or overseas, but rather working with purveyors more locally when possible for your proteins,

144 RFSDELIVERS.COM ISSUE 1, 2019

produce and supplies. You can utilize whole animal butchering where you use all or most parts of chicken, cows, pigs, fish and more, whether that’s introducing different cuts of meat or using bones and scraps for stocks. And to save money, know exactly how much product you should be buying across all categories so you cut down on waste.

“All this impacts your bottom line,” Friedman states.

Being sustainable isn’t just related to food purchasing and practices. You can think about non-perishable

“Don’t just do it. You have to connect it to something or you won’t follow through and keep up with it. You have to have something that’s meaningful to you. You can’t expect guests to care about something unless you care about it. That’s hardworn experience for me.”

- Chef/Owner Spike Gjerde Woodberry Kitchen Baltimore, MD.

items, including candles, towels, napkins, cleaning supplies and more.

preference, which is why he’s been successful in his environmental practices.

At Woodberry Kitchen in Baltimore, Md., chef/owner Spike Gjerde has different waste bins in the kitchen for limited landfill, compost, single-stream recycling, oyster shells, coffee grounds and cooking oil, which some companies will come swap out for clean oil and recycle the dirty oil for you. He uses low-impact cleaning supplies, and while it causes towels to look a little dingy, he’s OK with that. For him, it comes down to a personal

“My advice is to figure out why the hell it matters to you,” Gjerde says. “Don’t just do it. You have to connect it to something or you won’t follow through and keep up with it. You have to have something that’s meaningful to you.

You can’t expect guests to care about something unless you care about it. That’s hard-worn experience for me.”

And perhaps it can be for you, too. 

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O P E R A T I O N S

Next Gen Tech Tools: TRAIN REWARD CONNECT Mindy S. Kolof

146 RFSDELIVERS.COM ISSUE 1, 2019

Make sure your staff is trained consistently, rewarded frequently and networks easily with these new apps designed to up your game with always-connected young employees.

TRAIN Bringing the critical function of an HR department to the small restaurant owner inspired the Waitrainer app. An extensive library of content with training on essentials, segmented for fast casual, informal dining and table service concepts, is pushed to employees’ smart phones or computers, with tests and quizzes to assess understanding.

“Most employees are new to foodservice and it’s not enough anymore to simply print off a handbook and have them shadow a more senior employee,” says Waitrainer CEO Todd Edman.

“Consistent training is key to helping resolve the industry’s high turnover rate.”

At Florida’s Long Doggers restaurants, Melissa Winton uses Waitrainer to communicate accurately with a rapidly growing staff.

“This ensures employees are getting our intended messages on promotions and service changes, with nothing left to misinterpretation,” she says. “Waitrainer makes it easier to know that everyone is following policy, treating guests the way we want them to and adding value to each visit.”

REWARD Keeping young staff engaged with peer recognition forms the solid foundation of app Bonusly.

Used in more than 1,200 U.S. companies and growing, Bonusly assigns each employee a monthly points allowance to give to co-workers for a job well done. Points may be redeemed for rewards or donated to charity.

“The insight behind Bonusly is appreciating the fact that people work for more than just a paycheck, but need to know they are valued members of the team,” explains CEO Raphael Crawford-Marks. “We deliver a system for meaningful, timely recognition that is a proven strategy for reducing staff turnover.”

At Debos Diners, Mike Richman has pressed Bonusly into service for the last six months, and while he says it’s too early to tie directly to greater staff retention, he notes a high degree of engagement among employees using the app. In addition, he views it as a seamless way to integrate the restaurant’s core purpose.

“Getting people to rally around company objectives can be a challenge, but this gives us a way to emphasize and reward the values we live by: character, service, teamwork, gratitude, growth and excellence,” says Richman.

CONNECT StaffVibe, a free smartphone app, gives restaurant people—servers, chefs, managers, etc.— a forum to post photos and events, find help or look for jobs. Most notable is the “find and mingle” function, connecting industry peers from across the globe. n

WINTER 2019 RFSDELIVERS.COM 147

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148 RFSDELIVERS.COM ISSUE 1, 2019

Y

d!

Using VR for HR

O P E R A T I O N S

Here’s how you can make a cool—and lasting—impression with new staffers by adding virtual reality technology to training programs.

Ari Bendersky

When Justin Rosenberg received a cardboard virtual reality headset from Google in the mail a few years ago, he first checked out the capabilities by using it with his smart phone. Then he asked himself, “What can I do with this?”

His first thought: Training.

The founder and CEO of healthy, fastcasual chain Honeygrow then teamed up with Philadelphia-based Klip Collective to take his training program to the next level.

Honeygrow uses a proprietary virtualreality video to onboard new staff and introduce the brand in a way that engages them through cutting-edge technology, which 76 percent of millennials have said they’d use at work.

In the past, Rosenberg says new hires would often sit in training sessions, not make eye contact, look at their phone and generally be somewhat disengaged. He wanted to change that behavior.

“We’re fast casual, and we’re cooking

food and food safety is critical,” Rosenberg says. “I used to think, ‘How could I get this information to stick with my team members?’”

In addition to using VR to instruct employees how to make salads and perfect noodles and stir fry, Rosenberg says they show the walk-in cooler through the technology in order to turn it into a bit of a game. It helps staffers learn how to safely organize proteins and other ingredients in the walk-in.

In August 2017, KFC introduced a virtual reality game modeled after an escape room in order to teach employees how to master a five-step process of frying chicken in 10 minutes versus the 25 minutes it takes in real life. At the time it was introduced, a KFC spokesman told Eater, “The game

is intended to supplement the existing Chicken Mastery program, not replace it.”

Rosenberg, who admits it took some time for the VR training to catch on, agrees it won’t replace real life experience.

“This doesn’t really replace training,” he says. “It’s more like ‘step one’ of training and introducing you to the concept. If you’re a general manager, you’re training for months. You’re really only going to learn under trial by fire.”

While VR likely won’t replace training, it could become a handy tool for QSRs and other larger restaurant chains to help introduce their new staffers to the company. n

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O P E R A T I O N S

Tipples

Tech for

The future of mixology is here, and it continues to evolve in quest of the perfect alcoholic beverage.

How can you stay competitive without breaking the bank?

Audarshia Townsend

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Guests are so fascinated

by The Aviary’s ice program that regular tours are offered for them to experience it first hand.

W

hen it comes to being technologically savvy, high concept cocktail lounge The Aviary has got that down on lock. It inherited its mojo from predecessor Alinea, the award-winning Chicago restaurant considered an international sensation.

Owner/chef Grant Achatz’s talented team of culinary artists wow guests from behind The Aviary’s cagelike partition using equipment you won’t find in most establishments. Of note is the bar’s ice program, which utilizes two machines key to the entire operation.

There’s a block chiller that freezes flavored ice in a few hours (with other equipment it takes 24 hours or 48 hours). And the program also boasts super chillers, which keep liquid very, very cold such as a combination of water and high-proof alcohol.

It’s the secret weapon behind In The Rocks, The Aviary’s signature cocktail using the super chiller to contain the entire beverage within an ice “egg.” When the shell is cracked with a miniature slingshot, its contents are poured into a rocks glass. Since opening in 2011, In The Rocks has taken form as an Old Fashioned as well as the New Orleans classic cocktail, the Vieux Carré. Guests are so fascinated by The Aviary’s ice program that regular tours are offered for them to experience it first hand.

Photo by: Allen Hemberger

While not as dazzling, sous vide machines and the centrifuge, which briskly separates liquids from solids, are also key to day-to-day operations. They’re important because they track precision and efficiency, resulting in profitability, says Alexis Tinoco, who serves as bar director for operations at The Aviary.

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O P E R A T I O N S “When we have cocktails that call for specific types of ingredients, and then used in certain quantities in a cocktail, the ingredients can be so powerful that (our technology) teaches people to be more mindful of how they’re doing their recipes,” explains Tinoco. “It also teaches people who are doing these recipes how to work with products, how to treat them and how to keep them fresh.”

Tinoco, who’s worked in different capacities at The Aviary since moving from New York several years ago, advises bartenders wanting to learn more about the industry’s technological advances to immerse themselves in education.

“Self-educating, being nerdy and asking other bartenders are the best ways to take your bar program to the next level,” she recommends. “Also, if you can stage at a bar with such programs, that would be great. Reach out with questions to influential people who are very well versed with these types of equipment.”

At sleek Kansas City, Mo., cocktail lounge Monarch, the bar program doesn’t boast showy ice machines, but its barrel-aging equipment has dramatically saved them money.

“We use an ultrasound homogenizer that adds barrel character as well as makes cocktails taste like they’ve been bottled for a really long time,” explains Monarch bar manager Brock Schulte. “In taste tests internally, we’ve decided that in 10 minutes with the ultrasound homogenizer, you can essentially barrel age three to six months in about 10 minutes.”

The ultrasound homogenizer is also important because at Schulte’s previous bar, he lost 25 percent of the cocktail when barrel aging milk punches, Negronis and Old Fashioneds in the traditional sense.

“We were putting in like $100 worth of the spirit, but in three months after evaporation and stuff, you really only got like $75 back,” he says. With the ultrasound homogenizer, Schulte doesn’t lose any of the cocktail and is able to make more product than ever. n

152 RFSDELIVERS.COM ISSUE 1, 2019

“We use an ultrasound homogenizer that adds barrel character as well as makes cocktails taste like they’ve been bottled for a really long time.”

– Brock Schulte, Monarch bar manager

MORE NOW FOR AVAILABLE INFORMATION YOURCONSULTANT REINAHETCONTACT SALES THROUGH REINHART! ASK YOUR REINHART SALES CONSULTANT FOR MORE INFORMATION.

WINTER 2019 RFSDELIVERS.COM 153

5 QUICK TIPS ON HANDLING PROOF-AND-BAKE DOUGH

1.

WHAT ARE THE ADVANTAGES OF WORKING WITH PROOF-ANDBAKE DOUGH V. PRE-PROOFED AND FULLY BAKED PRODUCTS?

CONVENIENCE – Frozen dough products require less storage space than fully-baked products and the end results are far better when handled in-house.

Freshness and aromas are a plus for customers.

VERSATILITY – Proofing and baking dough provides the customer with options to create their own unique “signature” pastries. Proof-and-bake dough yields not only croissants, but tons of other delicious Eurodelights such as Kouign Amann, Danish, Pain au Chocolate, and Tarts stuffed with sweet and savory fillings. Customers can make several products with just one SKU. QUALITY – When proofing and baking in-house, the end result yields superior color, texture, taste and aroma.

ECONOMICAL – The cost per unit is less than further processed products.

2.

PROOFING: BENCH PROOF VS. PROOF BOX?

Proof boxes are handy when you are short on time or producing large quantities at one time. Otherwise the bench proofing method is more commonly used.

When proofing, lightly cover the croissant dough with plastic to prevent drying out or forming a thick “skin”.

Proof until the dough is roughly double in size – if necessary, post a ‘guide’ in the kitchen for easy reference.

[ADVERTORIAL] ©2017 Independent Marketing Alliance.

Brickfire Bakery® is a registered trademark of Independent Marketing Alliance.

3.

HANDLE THE DOUGH AS LITTLE AND AS QUICKLY AS POSSIBLE.

Over-handling, stretching, re-rolling will result in dense pastry.

4.

CROISSANTS ARE SENSITIVE TO HEAT THROUGHOUT THE ENTIRE PROCESS.

If your kitchen is hot, croissant dough will proof faster but you must make sure it’s not so hot that the butter melts out of the croissants before baking. If your kitchen is on the cooler side, your croissants may take longer to proof, but they will get there!

5.

KEEPING BAKED CROISSANTS FRESH.

We recommend putting the unsold croissants on a baking day in the freezer (only do this if the croissants have cooled). The next day, you can put them into an oven for about 8 minutes at 175°C / 345°F, straight from the freezer to get that extra flakiness and an ‘almost as good as freshly baked’ flavor.

MEDITERRANEAN TARLETS See page 68 for the step by step recipe.

CLEAN LABEL

CROISSANT DOUGH

Our Proof-and-Bake Croissant dough is free from ADA, Datem, l-cysteine and PHO’s -and- our sweet fillings are free from Artificial flavors and colors.

ALWAYS HAVE BEEN, ALWAYS WILL BE

O P E R A T I O N S

Step Right Up Touchscreen ordering can make business more efficient, profitable.

Touch here to order

Ari Bendersky

156 RFSDELIVERS.COM ISSUE 1, 2019

From QSRs to finer dining, restaurants across the country have embraced touchscreen ordering via kiosks and handheld tablets to streamline efficiency and boost customer service.

In many cases, restaurants have noticed an uptick in sales, but overall, they have helped create more customer satisfaction via a streamlined process.

“The two biggest pain points are at the register, and if you’re the cashier and you have 10 people (in line), you can panic,” says Geoff Alexander, president of Chicago-based Wow Bao. “Then, in the pickup area, you have 10 people waiting and you’re literally throwing food and not giving the best hospitality.”

“You’re ordering off pictures and it’s intuitive”

Wow Bao added kiosk ordering at its original locations in 2009, and in late 2017 opened its first fully automated restaurant where guests order at kiosks, staff behind the scenes prepares and packages food, then guests pick it up in an assigned cubby. The process still allows for robust staffing, but because guests control the process, sales have increased.

“You’re ordering off pictures and it’s intuitive,” Alexander adds. “And the machine up-sells. It allows us to have a higher check average—89 cents to $1.49 per person.”

“They don’t feel pressured to finish orders and can look at different options”

According to case studies conducted by Toast, a restaurant tech company specializing in POS and touchscreen hardware, restaurant clients, including Philadelphia’s DK Sushi and Chicago-based Protein Bar, saw upwards of a 10 percent higher average order via kiosks.

But for Nellie Thomas, who, along with her husband, owns six McDonald’s franchises in New Jersey and New York, it’s more about customer satisfaction. As part of a nationwide initiative by McDonald’s to add kiosk ordering, Thomas has installed numerous double-sided kiosk machines to all of her locations at $15,000 per unit. Thomas says approximately 30 percent of customers use the kiosks.

“Customers who enjoy it, especially those with kids, can use kiosks leisurely,” Thomas says. “They don’t feel pressured to finish orders and can look at different options they wouldn’t normally add to sandwiches or might add a dessert, which maybe when they’re at the counter, they wouldn’t do.”

While some argue adding touchscreens for ordering reduces staff and human interaction, proponents of the technology insist it not only adds staff in the form of kiosk concierges and food preparers, but gets more satisfaction.

“If you go to a full-service restaurant with an iPad wine list, you’re not waiting for a server,” Alexander says. “You order what you want and it’ll show up. Speed of service increases and it helps turn tables.” 

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So

the taste to satisfy any breakfast lover There’s a Prairie Creek Breakfast Sausage for every operator need.

From application versatility, to preparation convenience, to their amazingly satisfying and juicy flavor, Prairie Creek Breakfast Sausage can become a star attraction in every meal. Free range and non-GMO fed, our pigs are happy and healthy and praised for the richness, texture and juiciness of their meat.

A H v

Al

fre

Con or ©2018 Independent Marketing Alliance. Prairie Creek® is a registered trademark of Independent Marketing Alliance.

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®20

Soups Made For Your World

A D V E R T I S E R

I N D E X

Markon® Heart-Y Slaw [pg 07] The Dish Seafood Sneak [pg 8-9] Reinhart Accelerate Your Career [pg 19] ProPak® Catering Solutions [pg 23]

More Than 150 Soups To Satisfy every taste A pioneer in frozen soups for over 30 years, Heinz has a vast range of classic and on trend varieties that can help you delight your customers everyday with the perfect mix of soups.

Cheesy Chicken Tortilla • W1270 Roasted Tomato & Red Pepper Bisque • B1166 Timberline Chili w/beans • J9372

Fear Meadow® Egg Solutions [pg 27] Morning Star Farms® Veggie Breakfast Sausage [pg 31] Smithfield® Bacon 101 [pg 38-39] Restaurant 360™ [pg 56-57] Nescafe® Dolce Gusto® [pg 61] Brickfire Bakery® New Filled Muffins [pg 70-71] Smithfield® Good-to-Go Breakfast [pg 84] Rejuv® Juices [pg 87] 240 Group® [pg 91] Quaker Oats® Steel Cut Oats [pg 95] Original Bagel® [pg 100-101] Schreiber® Versatility of Cheese [pg 102-103]

Tomato Basil A light, creamy classic featuring red, ripe tomatoes, coarsely chopped fresh basil, heavy cream and a spicy kick from cayenne pepper.

17494

Cobblestreet MKT™ Turkey Breast & Silverbrook® Turkey Sausage Patty [pg 112-113] Brickfire® Breakfast is Booming [pg 117] Ridgeline® Journey of the Bean [pg 124-127] Culinary Secrets® Breakfast Condiments [131] Eagle Ridge® Meat the Butcher [134-135] Cobblestreet MKT™ Natural Deli Ham [136] Markon® Fresh Cut Fruit [140] San Pablo® Guacamole [143] Reinhart Online Bill Pay [148] Reinhart & BarFly Mixology Gear [153] Brickfire Bakery® Croissant Dough [154-155] Prairie Creek® Breakfast Sausage [pg 158] Heinz® Frozen Soups [pg 159] Brickfire Bakery® Biscuit Dough & Culinary Secrets® Whipped Topping [160] Hidden Bay® Smoked Salmon [pg IBC]

Contact your Kraft Heinz representative or go to kraftheinz-foodservice.com ®2018 Kradt Foods; ®2018 H.J. Heinz Company Brands

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Pork.org® [pg BC] WINTER 2019 RFSDELIVERS.COM 159

BREAKFAST AND BEYOND

THE MOST IMPORTANT MEAL ...ALL DAY LONG

#26700 CULINARY SECRETS Whipped Topping 12/16 oz

#20480 BRICKFIRE BAKERY Southern Homestyle Biscuit Dough, Handi-Split 216/2.2 oz

FIND MENU INSPIRATION AND MORE IN RESTAURANT INC – RFSDELIVERS.COM/RESTAURANT-INC/RECIPES

©2018 Reinhart Foodservice, L.L.C. Brickfire Bakery® is a registered trademark of Independent Marketing Alliance. Culinary Secrets® is a registered Trademark of Reinhart Foodservice, L.L.C.

ATLANTIC

DISTINCTIONS • Every fillet is cured and smoked from fresh within 48 hours at a dedicated facility in Prince Edward Island • It’s lightly smoked with a natural hardwood combination to create a robust yet delicate smoked flavor • The temperature, humidity, smoke density, air circulation and smoking time is carefully regulated • Fully traceable • No preservatives

COLD SMOKED

SALMON Our salmon is raised in the clear, fresh waters of the North Atlantic in the Gulf of Maine and Atlantic Canada.

Perfectly cured and perfectly smoked, Hidden Bay cold smoked salmon is: • • •

High in Omega-3 fatty acids An excellent source of protein Gluten free, allergen free, and kosher We are the only North American salmon producer that has fully-integrated highest level 4-star certification! * Best Aquaculture Practices (BAP) is an international, third-party certification system that verifies environmental and socially responsible practices.

©2018 Reinhart Foodservice L.L.C. • Hidden Bay™ is a trademark of Reinhart Foodservice L.L.C.

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12/7/18 8:32 AM

Wake Up To Crazy Good Breakfast Loco Moco

R E S TA U R A N T I N C | the business of food | ISSUE 01: 2019

©2018 National Pork Board, Des Moines, IA USA. This message funded by America’s Pork Checkoff Program.

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For all things pork visit pork.org/foodservice

12/7/18 8:32 AM