Foodie Arizona Magazine December 2016

WINTER 2016

DECEMBER

Restaurants hungry for tech without the headache

Employee tenure remains above pre-recession levels

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AZ

2016 CALENDAR

Happy

Holidays

N A T I O N A L

Food

s y a d i l Ho DECEMBER 1

National Fried Pie Day

DECEMBER 2

National Fritters Day

DECEMBER 3

National Peppermint Latte Day

DECEMBER 4

National Cookie Day

DECEMBER 5

National Comfort Food Day

DECEMBER 6

National Microwave Oven Day

DECEMBER 7

National Cotton Candy Day

DECEMBER 8

National Brownie Day

DECEMBER 9

National Pastry Day

DECEMBER 11

National “Have a Bagel” Day

DECEMBER 12

National Cocoa Day

DECEMBER 14

National Biscuits and Gravy Day

DECEMBER 15

National Lemon Cupcake Day

DECEMBER 17

National Maple Syrup Day

DECEMBER 18

National “I Love Honey” Day

DECEMBER 20

National Sangria Day

DECEMBER 21

National Hamburger Day

DECEMBER 24

Christmas Eve

DECEMBER 25

Christmas Day

DECEMBER 31

New Year’s Eve

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Distributed by Sysco Corporation.1370 Enclave Parkway, Houston, TX 77077 www.sysco.com

Restaurants

hungry for tech without the headache August 3, 2016

Technology is one of the fastest-moving trends in the restaurant industry today. Picking the right solutions can help boost customer service and performance, but what’s the best way to identify those solutions in the race to be tech-forward?

The National Restaurant Association set out to explore the landscape of current technology adoption in restaurants, plans for future adoption, and restaurant operators’ thoughts and opinions on restaurant technology in its just-released “Mapping the Restaurant Technology Landscape” report.

“Restaurant operators and consumers generally agree on the benefits of technology use in restaurants but they’re also in agreement that while new technology is useful, it can complicate the restaurant experience,” said Annika Stensson, director of research communications for the National Restaurant Association.

“About four in five restaurant operators agree that technology can help make restaurants more productive, increase sales and provide a comPETitive advantage. However, half say it also makes the customer experience more complicated. This research highlights the importance that user-friendly, streamlined tech solutions play in creating an innovative restaurant environment and that closing this divide will be a priority for the industry going forward,” Stensson added.

The survey found varying adoption rates among restaurant industry segments and ownership categories. For example, limited-service restaurants have a significantly higher adoption rate of customer-facing technologies that facilitate speed of service or ease access to off-premises options, such as online ordering, smartphone apps and mobile payment. Franchisees and chain-owned restaurant operations have implemented more technology overall, likely due to the resources available via the larger brand network.

The Mapping the Restaurant Technology Landscape report reveals that: • 81 percent of restaurants use a POS or electronic register system.

• 68 percent of restaurants offer Wi-Fi for guests.

• 37 percent of restaurants offer online ordering.

• 32 percent of restaurants accept mobile payment.

• 53 percent of restaurant operators say they would implement predictive ordering technology if it were available to them today.

• 37 percent of restaurant operators believe the most important area of technology development in the next five years is customer ordering.

• 32 percent restaurant operators consider their operations to be lagging when it comes to technology use; 12 percent con sider their operations to be leading-edge.

“Operators say that costs in various forms remain the primary barrier to implementing more technology in their operations.

Cost-effective solutions and strong arguments for ROI are going to make all the difference going forward, as operator interest in exploring the technology arena is clearly there,” Stensson said.

The research is sponsored by American Express.

“As a long-time partner to the restaurant industry, American Express is constantly looking to deliver insights and resources that can help restaurant operators grow their businesses and be successful,” said Danielle Wallis, Vice President, Merchant Services-U.S. Industry Development, American Express. “Research like the National Restaurant Association’s survey demonstrates the integral role technology can play in helping restaurants enhance the customer experience, increase efficiencies and drive their businesses forward.”

The Association fielded a survey among more than 500 restaurant operators in the spring of 2016. Get more details at Restaurant.org/TechnologyTrends and at the 2016 Restaurant Innovation Summit.

By:

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Brussels Sprouts with Balsamic and Cranberries Prep time: 15 minutes | Cook: 30 minutes

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INGREDIENTS

SUPC #

3 pounds Brussels sprouts 1/2 cup olive oil 1 cup sugar

1101872 6332845 5087572

SUPC #

3/4 cup balsamic vinegar 1 cup dried cranberries

5084769 8256893

DIRECTIONS Preheat the oven to 375 degrees F. Trim/clean the Brussels sprouts, then cut them in half. Arrange on 2 baking sheets and toss with the olive oil. Roast until brown, 25 to 30 minutes.

Combine the balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce the heat to medium-low and reduce until very thick.

Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on the dried cranberries.

Beet-Orange Salad Prep time: Less than 30 minutes

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INGREDIENTS

SUPC #

Beets Olive Oil Sherry Vinegar Chieves Arugula Orange Section

4424729 6332845 4181921 1965383 2539732 3681604

DIRECTIONS Boil 1 pound beets in salted water until tender, 30 to 40 minutes. Drain, then peel and slice into wedges. Toss in a serving bowl with 1/4 cup olive oil, 2 tablespoons sherry vinegar, 2 tablespoons chopped chives or scallions, and salt and pepper. Add 1 bunch arugula and 2 segmented blood oranges and toss.

Braised Short Ribs Prep time: 10 minutes | Cook: 2 hr 50 minutes

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INGREDIENTS

SUPC #

Kosher salt & freshly ground black pepper 8 beef short ribs 1/4 cup all-purpose flour 6 thin slices bacon, diced 2 tablespoons olive oil 3 carrots, diced 2 shallots, finely minced

6726978 8379251 1005750 6332845 2227007 1437565

SUPC #

1 medium onion, diced Splash of red wine 4 cups beef broth 2 sprigs fresh thyme 2 sprigs fresh rosemary Cheese Grits or regular grits

8313967 4181947 2399026 1972777 1974302

DIRECTIONS Preheat the oven to 325 degrees F. Salt and pepper the ribs, then dredge them in the flour. Set aside. In a large Dutch oven, cook the bacon over medium heat until completely crispy and all the fat is rendered. Remove the bacon and set aside. Drain off any excess fat. Add the olive oil to the pan with the bacon fat and raise the heat to high. Brown the ribs on all sides, about 45 seconds per side. Remove the ribs and set aside.

Lower the heat to medium. Add the carrots, shallots and onions to the pan and cook for 2 minutes. Splash in the wine and scrape the bottom of the pan to release all the flavorful bits of glory. Add the broth, 1 teaspoon kosher salt and plenty of freshly ground black pepper and bring to a boil. Taste and add more salt if needed. Add the ribs to the liquid; they should be almost completely submerged. Add the thyme and rosemary sprigs (whole) to the liquid. Finally, add the cooked bacon. Put on a lid and transfer to the oven. Cook until the ribs are fork-tender and falling off the bone, 2 to 2 1/2 hours. Remove the pan from the oven and allow to sit for at least 20 minutes with the lid on before serving. At the last minute, skim the fat off the top of the liquid. (You can also refrigerate the mixture, then remove the solid fat from the top.)

Corn and Cheese Chowder Prep time: 15 minutes | Cook: 25 minutes

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INGREDIENTS

SUPC #

4 tablespoons (1/2 stick) butter 1 whole onion, chopped 3 slices bacon, cut into pieces 3 whole bell peppers, finely diced (red, yellow, orange) 5 ears corn, kernels sliced off 1/4 cup all-purpose flour 3 cups chicken stock or broth

3030117 8313967 1005750 6980924 4603437 8379251 2906028

SUPC #

2 cups half-and-half 1 heaping cup grated Monterey Jack 1 heaping cup grated pepper Jack 1/3 cup sliced green onions Salt and freshly ground black pepper 12 bread bowls, hollowed out

4828554 2822399 7016363 8678120

DIRECTIONS In a large pot, melt the butter over medium-high heat. Add the onions and cook for a couple of minutes. Add the bacon and cook for another minute or so, and then add the bell peppers and cook for a couple of minutes. Finally, add the corn and cook for a minute.

Sprinkle the flour evenly over the top and stir to combine. Pour in the chicken stock and stir well. Allow this to thicken for 3 or 4 minutes, and then reduce the heat to low. Stir in the half-and-half, and then cover and allow to simmer and thicken for 15 minutes or so.

Stir in the cheeses and green onions. When the cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed. Ladle into the bread bowls and serve immediately.

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Distribuido por Sysco Corporation. 1370 Enclave Parkway, Houston, TX 77077 www.sysco.com

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Employee tenure remains above pre-recession levels October 3, 2016

Although median tenure of restaurant employees trended lower in recent years, it still remains above pre-recession levels, according to the NRA’s Chief Economist Bruce Grindy. His Economist’s Notebook commentary and analysis appears regularly on Restaurant.org and Restaurant TrendMapper.

The tenure that restaurant employees have been with their current employer remains above pre-recession levels, according to data from the Bureau of Labor Statistics. In January 2016, median tenure (the point at which half of all workers had more tenure and half had less tenure) for employees in the eating-and-drinking-place sector was 1.8 years, down slightly from 2.0 years in January 2014.

In comparison, median tenure of all private sector employees was 3.7 years in January 2016, down from 4.1 years in January 2014.

During the 2004 to 2008 period, median tenure was generally in the 1.5 year range for eating-and-drinking-place employees.

The higher post-recession tenure levels could be due in part to the declining representation of teenagers in the restaurant workforce in recent years, as they typically stay with employers for a shorter period of time.

There are several reasons why tenure among restaurant employees is lower than that of the overall private sector. First, the restaurant industry is the economy’s largest employer of teenagers, as one-third of all working teenagers in the U.S. are employed in a restaurant. Many of these 1.5 million teenage restaurant workers are getting their first job experience, and will go on to start a career with a different employer, either inside or outside the restaurant industry.

Second, the restaurant industry employs a high proportion of students, who often don’t work on a full-year schedule with the same employer. Twenty-seven percent of eating and drinking place employees are enrolled in school, versus just 11 percent of the total U.S. employed labor force, according to the U.S. Census Bureau’s 2014 American Community Survey (ACS).

The restaurant industry also boosts seasonal staffing levels at various points throughout the year, which leads to normal breaks in employment. For example, the restaurant industry is one of the economy’s largest creators of seasonal jobs during the summer months, adding more than 500,000 jobs during an average summer season. Overall, 31 percent of the eating and drinking place workforce are part-year employees, compared to 19 percent of the total U.S. workforce, according to the ACS. Full-year employees also contribute to a shorter tenure in the restaurant industry, as upward mobility often happens when employees move from one restaurant to another. More than any other industry in the economy, the existence of multiple restaurants in nearly every community gives employees additional opportunities for upward mobility and career growth.

By:

Happy

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