September 15, 2008 Belleair Grill and Wine Bar A Clearwater Landmark Is Transformed Smoking or Non? Low Oil Volume Fryers Fight Trans Fat Cooking with Gas
Menu Solutions: Perfect Poultry Gas Equipment Designed with Poultry Production in Mind
Choice Chicken Greek Chicken Wrap with Tzatziki Herb Yogurt Recipe on page 20
September 15, 2008
No. 687
In this Issue: Belleair Grill and Wine Bar Staff: Publisher/Editor-in-Chief Colleen Phalen Equipment Editors John Varga Russell Bean, CFSP
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GFEN Editor Tom Stroozas, CFSP Food Editor Chef Leopold K. Schaeli, CMC Environmental Initiatives Editor Michael Oshman Management Editor Izzy Kharasch Assistant Editor Will Phalen Advertising/Customer Service Jean Broennimann Feature Writers Judy Kneiszel Jeanne Graff Michael D. Wright Ann Marchiony Debby de Carlo Lisa Wildman Contributing Editors Tom Costello Brother Herman Zaccarelli Institutional Management Editor Don Jacobs Creative Director Thomas M. Remo Cooking for Profit, ISSN 0091-86X1 Copyright 2008 by CP Publishing, Inc. Published monthly at 104 S. Main St., 7th floor, Fond du Lac, Wisconsin 54935, (920) 923-3700. Subscription rates $30.00 per year in the United States, $52.00 in Canada. Foreign subscriptions: $85.00. Current issues $3.00 each, back issues $4.00 each, if available. The publication cannot be responsible for the return of unsolicited manuscripts, photographs, art, film, etc. Third class postage paid at Appleton, WI, and additional offices. POSTMASTERS: send all address changes to Cooking for Profit, P.O. Box 267, Fond du Lac, WI 54936-0267. www.cookingforprofit.com
Florida businessman Mark Marone transforms a Clearwater landmark into a first-rate, European-inspired Wine Bar and Grill Voice of GFEN
Low Oil Volume Fryers and the Battle Against Trans Fats Page 4
Smoking or Non? What To Do If The Choice Is Still Yours Cooking With Gas
Choice Chicken Recipes
Page 18
Sales and Marketing
Build Sales Without Selling
Page 22
The Solution Series
Classic Chicken…Perfect Poultry Gas Equipment Designed with Poultry Production in Mind Management
Stay on Top of Labor Costs
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Page 31
Ask the Master Chef
Pasta — East and West Credits:
Cover Pages 10, 11, 12, 13, 16 Pages 13, 15, 16 Page 18, 19, 20
The Official Voice of
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Page 32
Midwest Dairy Association Belleair Grill and Wine Bar Betsy Clement, City of Clearwater Public Information Specialist USA Rice Federation; Midwest Dairy Association
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News from the Network
Low Oil Volume Fryers and the Battle Against Trans Fats by Tim Cole and Frank Johnson Gas Technology Institute
Over the past several years, trans fats, which are present in many deep frying oils and which lower good cholesterol while raising bad cholesterol levels, have been the subject of much scrutiny in the media and in the public consciousness. The outcry has been so significant that by mid 2008, cities such as New York, Philadelphia, Chicago, Calgary and San Francisco have either passed or proposed legislation to ban or tightly control the use of trans fat oils in all public restaurants. With several other cities and states considering following suit, restaurant owners everywhere are looking to the foodservice equipment industry to provide technologies that can produce the same high-quality product that people have become accustomed to, while reducing operating costs and eliminating the trans fats from their products. The main issue with using trans fat free oils is not the availability — they are already widely available — but they cost more and have a different taste.
volume fryers typically use about 35 pounds of oil compared to about 50 pounds for standard fryers (Continued on page 6) currently in use.
Frymaster Protector® FPGL230
Fryers That Fight Fat The method of food preparation that is most affected by the use of trans fat free oils is deep frying. Gas-fired deep fat fryers are one of the most common pieces of commercial equipment found in a foodservice kitchen. Fryers are the original quickservice equipment because most products that are cooked are ready for consumption in only a few minutes. Several fryer manufacturers mobilized their research and development resources to develop solutions to meet the needs of foodservice operators in terms of the use of trans fat free oils. The results were the development of a new type of gas-fired fryers that use a smaller volume of oil for cooking. These low oil
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Side View of Rocket Fryer Showing Continuous Filter Chamber and Automatic Crumb Ejection System for Safe Frying (Patent Pending)
Pitco Rocket Fryer Figure A. Currently available low oil volume fryers
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Low oil volume frying offers significant savings to foodservice operators by lowering the volume of oil that is disposed for each oil change and by increasing the overall useful life of the oil. Oil life in gas-fired fryers refers to the length of time that oil can be used to fry food before the oil degrades to the point it adversely affects the flavor of the food and has to be disposed. The degradation is a function of several factors such as heat, contamination caused by particles of food left behind in the oil, and the amount of oil that is absorbed and picked up by the cooked products.
The Bright Side of Dragout The absorption of some of the oil by the food, a process termed “dragout,” extends the oil life because new oil has to be added to the fryer to make up for dragout. And oil life is increased more in low oil volume fryers due to dragout because the percentage of the oil replaced is higher than for traditional fryers. The cooking of French fries gives a good illustration of the dragout process. French fries are commonly purchased frozen from a supplier. Portions are weighed out (typically 1.5 pounds per basket) and sometimes thawed prior to cooking. During the cooking process (about 3.5 minutes), fries will lose about 30% of their weight. They will also pick up about 5% of the pre-cooked weight in oil from the fryer during cooking. Each day, restaurant operators add small amounts of oil to their fryers to replace the oil lost due to dragout. This small addition extends the oil’s life because new oil is used to replace the oil that was dragged out. Eventually the oil in the fryer degrades past the point where the small additions to offset dragout are not enough to keep the oil fresh, and the entire volume of oil must be discarded. The timeframe that the oil can be used is longer in low oil volume gas-fired fryers because the percent of new replacement oil is higher than for a standard fryer. Using the French fry example again, for a restaurant that cooks 100 pounds of fries per day, about
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Figure 1. Average oil age for a standard fryer (50 lbs. of oil) vs. a low oil volume fryer (35 lbs. of oil). 5 pounds of oil would have to be added to the fryers to make up for dragout losses. The added 5 pounds of oil means that a typical fryer with 50 pounds of oil would have 10% new oil mixed in with 90% old oil. But a low oil volume fryer with 35 pounds of oil would have 14% new oil mixed in with 86% old oil. A higher percentage of new oil in the fryer means the average age of the entire volume of oil is less and can be used for a longer period of time before having to be disposed of. Figure 1 shows how the higher percentage of new oil in a low oil volume fryer results in a longer use time for the oil. Because of extended oil life, restaurant owners can save significant amounts of money since oil can be replaced less frequently, and when it is replaced, they only have to refill the fryer with 35 pounds of oil compared to 50 pounds. (Continued on page 8)
Figure 2. Oil usage for a standard fryer (50 lbs. of oil) vs. a low oil volume fryer (35 lbs. of oil).
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The Savings Add Up An average restaurant that uses three fryers and throws away its oil every six days disposes of 7,740 pounds of oil per year. If that same restaurant used a low oil volume fryer, it would be able to keep the oil for an extra two days. The extra oil life along with the reduced volume would lead to only 3,780 pounds of oil being disposed, resulting in a savings of 3,960 pounds of oil over the course of one year or eight 55 gallon drums. (See figure 2) The longer oil life and reduced volume of disposed oil offsets the additional costs of using more expensive zero trans fat oils to replace standard frying oils. The potential cost savings is illustrated in Figure 3, showing that even with an estimated cost increase from $0.25/lb. to $0.33/lb. for trans fat free oil, the low oil volume
Figure 3. Operating costs of a standard fryer (50 lbs. of oil) vs. a low oil volume fryer (35 lbs. of oil).
fryer has a lower operating cost than traditional fryers. In addition, the time between changing oil is longer due to maintaining higher oil quality, saving even more money for the restaurant. The foodservice operator asked for a solution to problems associated with increasing oil costs and having to replace existing oils with trans fat free alternatives. The appliance manufacturers with the assistance of the natural gas industry provided solutions by developing and marketing a line of gas-fired low oil volume fryers. The new gas-fired designs, many of which are already EnergyStar rated, are able to save money for the foodservice industry while still preparing the foods consumers want with that unique deep fried taste and, of course, without the trans fats. To learn more about low oil volume fryers and natural gas foodservice appliances, visit www.gfen.info
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Smoking or Non? What To Do If The Choice Is Still Yours Currently, 27 states have banned smoking in restaurants (with another 4 to follow suit within the next 12 months), and while not everyone smokes, everyone has an opinion on the topic. Some operators enjoy the ban, citing a “level playing field” that allows them to work smoke-free without alienating customers who smoke. Others share the opinion that businesses should make their own decisions about what happens in their operations, including smoking. No matter what your opinion is, odds are, soon all operations will be affected in some way by smoking restrictions. (Currently, in addition to the smoke-free states, hundreds of cities and towns have developed their own local ordinances.) If your operation is still immune, should you employ your own restrictions? Maybe. In addition to a growing group of customers searching for smoke-free operations, some restaurant employees are looking for smoke-free (or at least “less-smoke”) operations. If laws don’t force you, what are your options? • You can go cold turkey. If you want a smoke-free
restaurant, you’ll find customers who want the same thing — and you’ll find studies from operations that say eliminating smoking saved — or killed — their business. Before you implement any big change, survey your customers. Target, too, prospective customers by sending surveys (with incentives like “fill it out, bring it in and get a free appetizer”) to companies or zip codes you’ve been trying to attract. • You can search for a middle ground (literally). The main complaint of non-smokers is they’re still invaded by smoke. While you can’t corral smoke, you can better design your floor plan. Create a neutral zone in between the smoking and non-smoking section and seat those “I don’t care, whatever’s first available” customers there. • You can take advantage of outdoor seating and patio areas to seat patrons who smoke. • You can match your server with the section. Nonsmokers may prefer to work non-smoking sections. Find out what they want and accommodate them.
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Mark Marone Transforms a Clearwater Landmark
Belleair Grill and Wine Bar by Judy Kneiszel
Three years ago, Florida businessman Mark Marone put his Ph.D. and market research experience to work in the kitchen of a well-known Clearwater restaurant. “It’s something I’ve always wanted to do,” he says. “I was a serious amateur chef, and pursuing my dream of owning a restaurant was part of a five-year plan I made for myself. It just happened a lot faster than anticipated. I was about three months into the plan when a broker said he had this restaurant I might be interested in.” The restaurant Marone purchased with his silent partner and brother, Matt, was a Clearwater landmark establishment called the Pepper Mill. “It had been the Pepper Mill since 1988 and was very successful through the 90s, but then it was sold in 1999,” Marone says. “After that it lost its luster. The owners didn’t really take care of their customers.” Today, thanks to Marone’s efforts, it has regained that luster and is shining brighter than ever, according to Chuck Warrington, Managing Director & 10
Executive Officer for Clearwater Gas System, which provides natural gas service to the restaurant. “This long-standing eatery has now become the place to experience the very best in cuisine and wine,” says Warrington. “Clearwater Gas System is very proud to be the natural gas utility provider for this great restaurant and to service their equipment.”
From Pepper Mill to Belleair Grill Marone took over and ran the freestanding Clearwater restaurant as the Pepper Mill for more than two years. “I hired a new staff, recruited a chef, cleaned the place, gave it a facelift and changed the menu,” he says. “I took it from $640,000 in annual sales to $1 million in a year and a half. I gave it some new life and it was doing very well, but I couldn’t shake the bad reputation created by the previous owner. I also wanted to reach out to an audience broader than just the elderly “early bird” crowd.”
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So Marone applied his marketing research expertise to the business. He realized that in addition to the semi-permanent snowbird crowd who comes to the Clearwater area from the Midwest for part of the year, there is also a 15 – 20 percent increase in customers who are tourists between January and May. This all adds up to business being 50 percent higher in the winter months than in the summer months. But, he says, the demographics of Clearwater are changing. The retirees who dominated the population for decades are slowly being replaced by a younger customer base; condos that were home to retirees are now becoming increasingly occupied by families or couples in their 40s or 50s. “Business started to take a dip last summer because the elderly clientele are very sensitive to economic problems,” Marone notes. “Some were moving back north permanently and some snowbirds were cutting back from staying six months to three months because they couldn’t afford it any longer. In the 1970s and ‘80s people came here when they retired because it was cheap. That’s not the case any more.” The more he talked to customers and watched trends in the industry, the more he became convinced it was time for a change. The Pepper Mill was rebranded the Belleair Grill and Wine Bar in March 2008. With the change in name and a few added touches like free wi-fi, Marone is beginning to attract business people from downtown Clearwater, located less than a mile away. The younger people who are beginning to populate nearby neighborhoods or vacation in the area are also checking out the Belleair Grill. This mix of customers translates into a 50/50 split in the number of customers at lunch and dinner on most days, but the growing popularity of the wine bar may shift that balance more toward dinner in the future.
Defining Wine Bar “The wine bar is a concept I had in mind for awhile,” Marone says. “My wife, Alicia, and I travel frequently, and our favorite destination is Italy where we enjoy local wine bars with well-chosen food and wine pairings.” He says he put “grill” in the name of the restaurant first because wine bars are not common in the area and he didn’t want to put people off. But a wine bar, Marone says, should not be intimidating. Marone explains to the uninitiated that there are four simple elements that qualify an establishment as a wine bar: a variety of at least 15 to 20 wines available by the glass and, ideally, by the taste as well.
The recently redecorated dining area at Belleair Grill and Wine Bar features a natural gas fireplace to keep guests warm on cool evenings and add ambience to the room.
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There should also be a designated area (otherwise it’s just a restaurant with a wine list, he says), a knowledgeable staff who can help with wine selection and thoughtfully chosen food pairings. The clientele is clearly grasping the concept, as wine has gone from 7 or 8 percent of the Pepper Mill’s total sales to 18 percent of sales after the name change. Marone says his goal is to increase wine sales even more, to a solid 20 percent of sales. “My philosophy is to minimize the risk by keeping it affordable to try different wines,” he says. “Fifty percent of my wines are under $40 a bottle and only a handful are more than $100. I like to keep them in the mid $20s to the mid $40s range.” The Belleair Grill and Wine Bar seats 120 guests in two connecting dining rooms, the smaller of which can be completely closed off for private parties of up to 55. To the left of the front door as one enters the building is that designated wine bar area. It has seating for 18 at a small bar, two corner booths and bistro tables. Marone says Alicia is his “decorating consultant” and with her help, the décor in the dining rooms and wine bar evolved from the Pepper Mill’s country look to a warm bistro style look featuring earth tones and gold-hued lighting. The 900 square-foot kitchen was
also renovated. A new 10-burner natural gas range replaced a six-burner unit, since menu changes meant more sautéing rather than deep frying. An energyefficient double oven was also added. Energy-efficient natural gas appliances are just one way Marone is committed to running a “green” restaurant. “I’ve always been environmentally-conscious and we wanted to do what we could to be environmentally-conscious and sustainable in the restaurant,” Marone says. Because of his efforts, the Belleair Grill and Wine Bar achieved Certified Green Restaurant™ status from the Green Restaurant Association™ earlier this year [see sidebar, page 16], and Marone hopes that distinction will raise awareness among other restaurants in the area. “The fact that Mark has gone ‘green’ with every aspect of the restaurant is an added touch of class,” Warrington says.
As Much (or Little) as You Want The food coming out of the energy-efficient, natural gas-equipped kitchen of the Belleair Grill and Wine Bar has been influenced by the Marones’
The Belleair Wine Bar has seating for 18 at the bar, two corner booths and bistro tables. The concept was inspired by Marone’s visits to Europe. “My wife Alicia and I travel frequently, and our favorite destination is Italy where we enjoy local wine bars with well-chosen food and wine pairings,” he says.
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Marone recently added a New Zealand lamb chop, dredged in Mediterranean spices, to the menu. The chops are grilled over a natural gas flame and then served on a bed of Swiss chard, raisins and pine nuts that have been lightly sautéed. Here, the chop is shown along side a thoughtfully chosen wine pairing, a central element of Belleair’s wine bar concept.
travels to Europe, but does not focus on any one type of cuisine. Rather, the menu reflects Marone’s belief in the simplicity of flavors and ingredients, serving what’s in season and offering choices that suit the tastes of today’s customers. “Part of suiting the customer is giving them the opportunity to design a meal that’s as large or small as they want and encourages the sharing of items,” Marone explains. “Initially, the Pepper Mill clientele was very hesitant and resistant. Their perception was that we were raising prices and going a` la carte, so we lost some of that clientele. But we’ve had an excellent response from the market we are trying to reach.” The group Marone is targeting is 35 - 55 years old and upper middle class diners. They are people who have traveled and whose families may include teenagers or older kids who have left for college. “Given the current economy and the fact that we haven’t fully launched our marketing efforts to reach the customers we are trying to reach, response has been tremendous from that group,” he says. “And a core Pepper Mill group has come to appreciate the smaller portions.” The new dinner menu is divided into appetizers, first courses, second courses and desserts. Diners can combine large and small plate options in whatever way they want. The lunch menu has remained more traditional, consisting of salads, sandwiches and even a burger. Marone says he has plans to align the lunch menu more closely with the dinner menu in the near future.
“We’ll still have a burger at lunch,” he says. “We’ll just make it more special.”
Something for Every Appetite When it comes to appetizers on the dinner menu, Marone says the $7 Potato Wrapped Goat Cheese with basil, oven-dried tomato and poached garlic vinaigrette is quickly becoming a favorite. A potato is baked in a natural gas oven. Then it is sliced thinly and laid out in a flower pattern. Goat cheese is placed in the center of the flower and the potato slices are
Belleair Grill and Wine Bar
Natural Gas Equipment 1 — Flat Top Grill 1 — Frymaster Fryer 1 — Vulcan 10-Burner Range 1 — Energy Efficient Double Oven 1 — 75 Gallon Rheem-Ruud Commercial Water Heater 1 — Gas Fireplace
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folded over it. The whole thing is then cooked to order in a pan over a natural gas flame until the potato is lightly brown. The ability to precisely control the heat with natural gas ensures the cheese gets warm yet the thin, delicate potato strips don’t scorch. Another popular dish that benefits from the precise control of natural gas is the Mushroom and Duck Risotto. First, the duck is roasted in a natural gas oven until it is tender enough to pull the meat off the bone to flavor the risotto. “The key to good risotto is the moisture,” Marone says. “You need to control the heat to get rid of the moisture at the right rate — not too fast or too slow. You don’t want it to be mushy. By the time it gets to the table it should be perfectly creamy with a little bite to it.” The risotto, a first course offering, is flavored with white truffle oil, fresh parsley and Parmesan cheese and is available in a $5 half portion or $9.50 full portion size. One dish diners often don’t find on the Belleair Grill menu is the Florida favorite, grouper, because Marone only serves seafood that’s Blue Ocean Institute certified as a good environmental choice.
“Grouper is a favorite locally that’s been overfished,” he says. “The annual quota is usually met well before the end of the year, making locally caught grouper unavailable. Then it comes from Mexico and it’s not as fresh, so I don’t serve it.” There are plenty of other seafood choices on the menu, like Sea Scallops and Pacific Halibut, but those who prefer meat to seafood find plenty interesting second course selections too. A 12-ounce New York strip steak, for example, is grilled over a hot natural gas flame to seal in the juices and served with sautéed pearl onions, mushrooms and spinach for $19.50. Marone says he recently added a New Zealand lamb chop, dredged in Mediterranean spices to the menu. The chops are also grilled over a natural gas flame and then served on a bed of Swiss chard raisins and pine nuts that have been lightly sautéed. It is priced at $18.
Successful Marketing Marone is using the marketing experience gained in his “pre-restaurant” life to promote Belleair Grill and Wine Bar. He started a “Preferred Guest Club”,
the 7,000 members receive a quarterly newsletter filled with articles about upcoming special events at the restaurant, new menu items and Marone’s travels. Members who submit their birthdates and anniversary dates receive an offer for a free glass of wine and dessert on their birthday; a bottle of wine on their anniversary. “We’ve had a good response,” Marone says. “Thirty to fifty percent of people receiving the offer come in.” A special wine newsletter also goes out periodically to about 1,800 customers who request it. In it, they can read about different wines and upcoming wine events at the restaurant. These include tastings and a special themed wine dinner each month. In July, for example, the dinner featured Spanish wines paired with Spanish-inspired dishes. For the August dinner, called “Summer Whites,” participants were encouraged to wear white for the meal that paired white wines with each course. In addition to these “in-house” events, Marone says Belleair Grill and Wine Bar participates in the local “Taste of” event and caters benefits for good causes like the local museum. Through his marketing efforts, the key message Marone is trying to get out to Florida residents and visitors is that they don’t have to travel to Italy to get great food and wine. He wants people to know they can get top quality food, deliciously paired with good wine and personal service at Belleair Grill and Wine Bar seven days a week. That’s the way he sees his dream playing out: to get the restaurant at 1575 South Ft. Harrison back on the map as a Clearwater landmark.
Belleair Grill and Wine Bar Location: 1575 South Ft. Harrison, Clearwater, FL Phone: (727) 449-2988 www.belleairgrill.com Hours of Operation: Open Sun. - Wed.: 11:30 a.m. - 3 p.m. and 4 - 9 p.m.; Thurs. - Sat.: 11:30 a.m. - 3 p.m. and 4 - 11 p.m. Cuisine: European-influenced, seasonal American fare Concept: Small and large plate options that can be combined for any size meal. Menu Sampling: Potato-wrapped goat cheese, mushroom and duck risotto, Pacific halibut, New Zealand lamb chops Owners: Mark Marone, full-time GM and operator along with silent partner and brother Matt “he just comes here to eat” Marone Average Check Per Person: Lunch: $11; dinner: $22 Lisa Brown, Public Information Specialist for Clearwater Gas System, enjoys a seafood dish paired with a glass of wine specially selected by Belleair staff. She dines here with Michelle Tolan, hostess at Belleair Grill and Wine Bar.
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Dining with an Eco-Friendly Flare by Lisa Brown Clearwater Gas System
Eco-friendly, nature-friendly, and environmentallyfriendly are all synonyms used to describe goods and services considered to inflict minimal harm on our environment. Just as the “green movement” in America continues to gain momentum, so has the search for alternative business models and technologies that help to reduce the impact on our environment. This type of progressive thinking makes the Belleair Grill and Wine Bar, in Clearwater, a unique restaurant and the first of its kind in Florida. Leading the eco-friendly charge, the Belleair Grill and Wine Bar recently achieved Certified Green Restaurant™ status when they implemented environmentally-responsible practices under the guidance and direction of the Green Restaurant Association™ (GRA). The Green Restaurant Association, a national nonprofit organization, was founded in 1990 to help the restaurant industry achieve ecological sustainability.
The GRA is endorsed by America’s major environmental organizations and works with restaurants that have a desire to position themselves as responsible citizens of the business world. During a brief conversation with Mark Marone, Belleair Grill’s owner, he explained the rigorous process involved in achieving Green Restaurant Certification. The three-month implementation process required several months of research, analysis and education, which of course posed several challenges. Some of these challenges included finding a local glass recycler as well as retrofitting an existing facility with environmentally-friendly products. As part of the initial certification phase, the Belleair Grill and Wine Bar is now styrofoam-free and has completed five steps, to date, in an effort to reduce its environmental footprint and increase sustainable practices including: ❑ Recycling: Comprehensive System ❑ Biodegradable Disposables: To-go containers ❑ Biodegradable Disposables: Ecotainers for soup
Owner Mark Marone (lower left) and Chef Clive Birdsong (center) take a moment to pose with a few members of the Belleair waitstaff. Marone credits his staff for helping achieve Certified Green Restaurant™ status.
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and coffee ❑ Water-Efficient Property: Low-flow spray valves and faucet aerators ❑ Utilizing only environmentally-friendly cleaning products and solutions According to the GRA, the average Certified Green Restaurant eliminates 25,000 pounds of garbage each year. “These first few steps are just the tip of the iceberg,” explained Marone. “My philosophy is to constantly look for innovative ways to create an ecologically-sustainable dining facility that goes beyond the traditional.” Marone credits Belleair Grill’s staff of 25 for also playing a major role in achieving the restaurant’s Certified Green status. “Creating an eco-friendly environment among our staff is an ongoing education process that oftentimes requires the staff to take a few extra steps,” says Marone. As a part of the Belleair Grill’s recycling process, waste is sorted into a variety of categories, which takes getting used to by staff. Marone also solicits environmentally-friendly ideas from his staff members whenever possible. Future plans will also include purchasing energy-
saving devices that will lower energy costs by 10% as well as purchasing new natural gas equipment through local gas supplier, Clearwater Gas System. Natural gas is a clean and green fuel that has a simple chemical make-up: one molecule of carbon and four molecules of hydrogen. That’s what makes it so clean-burning. Replacing equipment such as electric ranges and electric water heaters with natural gas ranges and water heaters can significantly help to reduce greenhouse gas emissions. To some, the restaurant’s certification may seem more like a marketing tool for attracting sociallyconscious diners. But Marone explains that a large percentage of his customers are unaware of his restaurant’s Green Certification. For now, Marone is much more concerned with becoming an environmentally-responsible business that cares about the natural environment. “I am proud of our Green Certification,” he says. “And we hope that our participation in that program will be the beginning of a positive trend in the restaurant industry, specifically, and a step forward in the direction of what we all must do for the environment as a whole.”
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Choice Chicken
Lemon pepper Salt Lemon slices Rosemary sprigs, fresh
Rosemary Chicken with Asparagus Lemon Rice Yield: 6 servings Dry white wine Garlic, minced Rosemary, fresh, finely chopped Vegetable oil Soy sauce, low-sodium Sugar Ground black pepper Boneless, skinless chicken breast halves (about 21⁄4 pounds) Vegetable cooking spray Cooked rice (cooked in low-sodium chicken broth) Asparagus, blanched and cut into 1-inch pieces (1⁄4 pound) Lemon peel, grated
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1
⁄4 cup 3 cloves 1 Tbsp. 1 Tbsp. 1 Tbsp. 1 tsp. 1 ⁄2 tsp. 6 As needed 3 cups 10 spears 1 tsp.
1 tsp. ⁄2 tsp. For garnish For garnish 1
Combine wine, garlic, rosemary, oil, soy sauce, sugar and pepper in large shallow glass dish. Add chicken, turning to coat; cover and marinate in refrigerator at least 1 hour. Heat large skillet coated with cooking spray over medium-high heat until hot. Add chicken and marinade; cook 7 minutes on each side or until brown and no longer pink in center. Combine rice, asparagus, lemon peel, lemon pepper and salt in large bowl. To serve, spoon rice on individual serving plates. Cut chicken into strips; fan over rice. Garnish with lemon and rosemary.
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Braised Chicken with Vegetables Stir Fry Yield: 2 servings Chicken breast Stock (vegetable, chicken, or a mix of both) Carrots, sliced Scallions, sliced Mushrooms, sliced Asparagus, sliced Onion, diced Sliced water chestnuts, about 1 ⁄4 cup, cut the slices in quarters Baby corn, sliced Ginger-garlic puree Soy sauce Chili paste
1 3 cups 2 4 8 oz. 10 spears 1 ⁄4 1
⁄2 can 1 ⁄2 can 1 or 2 Tbsp. 2 Tbsp. To taste
Cut up vegetables. Pat the chicken breast dry and season with salt and pepper. With the pan on medium-high heat oil, sear the chicken on both sides until brown, but not cooked through. Remove the chicken and cover. Lower the heat a bit and add the onions, scallions, and ginger-garlic puree, sautee for a couple of minutes until soft. Add the carrots, asparagus, and mushrooms. After a few minutes, pour the soy sauce in and add the chili sauce. Add the water chestnuts. Add the stock, stir well, cover, and let the mixture simmer for 30 minutes. Stir every 5 or 10 minutes to reduce. Take the stock off the heat and let the stock stop bubbling. Add the baby corn. Move some vegetables around and add the chicken breast in the middle of the pan, such that it can actually touch the pan. Scoop some of the vegetables onto the top of the chicken. Put the pan back onto the heat, cover, and simmer for about 20 minutes. Do not boil. To serve: make a big pile of rice in the middle of a large bowl. Scoop the vegetables on top. Cut the chicken into eatable pieces and place on top of the pile. Pour the remaining broth on top of the rice.
Bacon Wrapped Chicken Yield: 6 servings Boneless, skinless chicken breast halves Chive and onion cream cheese Bacon Salt Butter
12 2 (8 oz.) cartons 12 slices To taste 2 Tbsp.
Preheat the oven to 400°F. Between 2 sheets of wax paper with a mallet flatten chicken breasts to 1⁄2-inch thickness. Spread 3 tablespoons of cream cheese over each chicken breast. Then dot with butter and season with salt. Wrap with bacon and stick a toothpick through the rolled chicken breast to hold it together. Bake uncovered for 35 - 40 minutes (or until juices run clear). Turn on the broiler and broil six inches from the heat for 5 minutes or until the bacon is crispy.
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Cover Recipe Greek Chicken Wrap with Tzatziki Herb Yogurt
Kalamata or black olives, pitted and sliced Feta cheese, crumbled
Yield: 4 servings Tzatziki sauce Yogurt, fat-free plain, drained Cucumber, peeled, seeded and diced Dill, fresh, chopped Lemon juice White vinegar Garlic, minced Salt
1 cup ⁄2 cup 1 Tbsp. 11⁄2 tsp. 11⁄2 tsp. 1 tsp. Pinch
Wrap Boneless skinless chicken breast, cut into strips (8 oz.) Italian dressing, light Whole wheat pita wraps (6-inch) Romaine lettuce, chopped Cherry or grape tomatos, halved Red onion, sliced
1 2 Tbsp. 4 2 cups 8 1 ⁄2 cup
1
8 ⁄2 cup
1
For tzatziki sauce In medium bowl, combine all ingredients until blended. Cover and refrigerate until serving. For wrap Place chicken strips in resealable plastic bag; add Italian dressing. Seal and shake to coat strips. Let chicken marinate at least 15 minutes. In large, non-stick skillet over medium heat, cook chicken about 5 to 6 minutes per side or until nicely browned and cooked through. Set cooked chicken aside. Warm pitas in microwave oven for 30 seconds. Place one pita on parchment or waxed paper. Cover pita with 1⁄2 cup lettuce, 2 ounces of chicken, tomatoes, onion, olives and Feta cheese. Spoon some tzatziki sauce over top; fold in edges of pita. Wrap sandwich with parchment for serving. Repeat with remaining 3 pitas. Serve immediately with additional sauce on the side.
Grilled Chicken, Pear and Parmesan Salad Yield: 2 servings Skinless chicken breast fillet (10 oz.) Arugula Cherry tomatoes, halved Medium pears, thinly sliced Parmesan cheese, shaved Balsamic vinegar
1 4 oz. 9 oz. 2 2 oz. 1 ⁄4 cup
Grill chicken until golden brown and cooked through. Remove, cut into slices and keep warm. Arrange arugula in four serving bowls. Top with sliced chicken, cherry tomatoes and pear slices. Top with shaved parmesan and drizzle with balsamic vinegar.
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COOKING FOR PROFIT comes to you compliments of your gas energy provider/September 15, 2008
Sales and Marketing
Build Sales Without Selling by Bill Marvin, The Restaurant Doctor
Try using this tactic to build sales without hardly any effort: teach your servers to invite guests to come back on a specific day and ask for them by name. This can work particularly well with tourists and other guests not local to your area. “Y’all come back” is pleasant, but it isn’t likely to move people to action. You will generate more repeat business with something specific. To increase dining frequency, invite guests back on a specific day for a specific reason. Try some of these lines: • “Come back next Tuesday. We’ve got an all-youcan-eat fish fry.” • “If you liked that blackened sea bass, be sure to come back next Thursday. The chef is planning a special Cajun shrimp etouffe. We sampled a little this afternoon and it was incredible! It will probably go fast, so if you plan to come in, give me a call and I’ll be sure to save you some!” • “Oh, you are headed for home on Thursday?
Come in Wednesday night and I’ll do something special for your last night.” Everyone on your service staff can offer this personal touch. Make sure your service staff knows what specials are planned for the next week and hold tastings far enough in advance that the staff will be able to make their recommendations from personal experience. This includes greeters and bar staff as well. Remember that enthusiasm and sincerity are the difference between a personal recommendation and a sales pitch. Servers can take this tactic one step further and invite guests back on a day when they are going to be working, and to ask for them by name. Why not? This simple habit will help servers build a regular following. Today’s strangers can become tomorrow’s regulars ... and regulars usually tip better! Reprinted with permission of the Service That Sells! Monthly Update. 1-800-526-9635, www.redbooksolutions.com
Menu Solution Series Classic Chicken…Perfect Poultry! Gas Equipment Designed with Poultry Production in Mind
by Russell L. Bean, CFSP
Plump Poultry Prepared with Natural Gas: • Fryers (Open Pot and Pressure) • Rotisserie Ovens • Combi Ovens • Broilers
Chicken is the original white meat. It is wildly popular as a center-of-theplate protein, with U.S. per capita consumption estimated to have reached 90.6 pounds in 2007 according to the U.S. Department of Agriculture. Chicken’s popularity is the result of wide availability, its menu versatility, easy preparation, relatively low price point and the simple fact that it tastes good. Turkey is another popular poultry product with year-round consumption beyond seasonal stuffing at Thanksgiving and Christmas. Today annual U.S. per capita consumption of turkey reaches about 17 pounds. Unlike chicken, there are few restaurant chains built around turkey protein, but sliced turkey is certainly a popular choice with sandwich chain patrons, for school lunch programs and as comfort food at many family restaurants. The poultry category also includes duck, goose, quail, pheasant and other upland game varieties, but chicken definitely rules the roost. While grandmother probably shallow pan fried her chicken, for restaurants, deep frying remains the most popular way to prepare bone-in chicken. Open pot or atmospheric fryers are commonly used, but the pressure fryer was developed specifically to help KFC and their franchisees safely, quickly and consistently cook their chicken. Other chains, independents and even C-stores have embraced pressure-fried chicken as an alternative to open pot fryers. Operators interested in a more visible cooking method for preparing chicken can look to the rotisserie oven. Rotisseries are a slow-cooking process but one that adds merchandising via mechanical spit movement, flickering flames, glass front display visibility and the alluring aroma of roasting meats. Some gas rotisseries are like works of art and virtually all can be set up in full view of restaurant patrons or supermarket deli shoppers. As any backyard barbeque lover can attest, grilling is another great way to prepare chicken. If prepared outdoors, a commercial grill is best, but plenty of poultry is prepared on indoor gas broilers. Broiled chicken is the specialty and key point of differentiation (from fried) for Mexican and South American chicken chains and can help any restaurant add a taste of summer to their menu, year-round. The final equipment category that must be mentioned when talking about poultry is the combi oven, a relative newcomer to the chicken game. Nonetheless, the gas combi oven has proven to be an excellent way to cook whole chickens and turkeys. Whatever piece you choose, natural gas cooking equipment provides a host of fast and flavorful methods for cooking chicken and some hot MENU SOLUTIONS!
COOKING FOR PROFIT comes to you compliments of your gas energy provider/September 15, 2008
23
Fried Chicken…the Perfect Poultry?
Alto-Shaam FryTec
American Range AF Deep Fat Fryer
Anets GoldenFry™ Series
Dean Decathlon Series
Frymaster MJ45E
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The down-home taste of properly prepared fried foods, including chicken, remains a guilty pleasure and drives the sales and use of gas fryers in a high percentage of commercial and institutional foodservice operations. Choosing the right fryer and the best cooking oil for the products being prepared, and maintaining that frying oil, are the keys to consistent, great tasting fried chicken. Open Fryers Commercial fryers are available in open pot (also called “atmospheric”) models and pressure models, plus some specialty designs, including continuous fryers and flat bottom funnel cake fryers. However, gas-fired open pot models dominate in the commercial kitchen. Most foodservice operators prefer gas fryers because of the substantial energy cost savings when compared to electric models of similar capacity and product output. Highefficiency models have been introduced by all major fryer manufacturers and some have addressed oil usage by introducing new low oil volume fryers that conserve or require less oil. (See story on page 4) Floor models are the most common type specified. They typically have higher production rates and can be banked or grouped in batteries, often in conjunction with product dump stations and oil filtration systems designed to service all the fryers in that battery. Most floor models are 12 - 24 inches wide, but high-capacity multibasket models can stretch the tape to 30 - 34 inches wide. For larger operations producing more than 65 pounds of product per hour, full-size floor models or batteries of fryers are the way to go. Depending on the manufacturer, the power input for these floor models ranges from 80,000 to 210,000 BTU/hr. With a shortening capacity of 35 to 210 pounds, full-size fryers are rated to produce 60 to 300 pounds of French fries per hour, depending on the model. Due to the larger piece size, odd shapes of bone-in chicken and longer cook time, hourly chicken production is obviously less than fries. Gas fryer manufacturers can help with model choice, sizing and production rates. Working Under Pressure Atmospheric or open pot fryers cook pretty fast, but pressure fryers accelerate that cooking process even more by closing and sealing the top of the cook pot. Some of the water contained in the product converts to steam, which rises and is held under pressure just above the fried product and hot oil. As that steam pressure builds, it also inhibits additional water moisture loss from the product, which helps keep the fried foods juicy and tender. Adding pressure to the process also allows faster cooking at a lower oil temperature, which helps with
COOKING FOR PROFIT comes to you compliments of your gas energy provider/September 15, 2008
Henny Penny Auto Lift
OGA-341/342
Market Forge DFFG Heavy-Duty Premier
Pitco Frialator Solstice™ Series
Quest Instant Response MV40
Royal Range RFT/RCF Tube Fryer
Therma-Tek Gas Fryer
moisture loss, product yields and can extend oil life if it is properly filtered and maintained. Pressure fryer vessels can be round or rectangular but are typically enclosed in a rectangular cabinet base. The cooking vessel and a hinged locking cover have heavy wall construction to withstand the internal pressure buildup. Most operate at 12 - 15 pounds per square inch (PSI); can hold 40 - 65 pounds of oil and can cook 12 - 22 pounds of fried chicken per batch. Pressure is released before the cover can be opened. Pressure fryers really come into their own when preparing whole piece chicken and other items with longer cook times. When it comes to French fries, onion rings and other smaller product with lots of surface area, conventional atmospheric fryers are preferred. Fryer Filtering Because virtually all fried chicken is breaded, coated with spice rub, marinated or dredged in a batter, maintaining oil quality is critical. Some of those flavor enhancers are bound to fall off during loading, cooking and draining finished product. Without a temporary safe haven in the “cool zone” of the fryer pot and daily (or continuous) filtering, these food particles will carbonize, breaking down frying oil and impacting food flavor and quality.
Vulcan GR Gas Series
FMP 8-in-1 Programmable Digital Timer
FMP Fryer Basket BKI LGF-F Pressure Fryer
Dean Cascade Single Under Fryer Filter
Ultrafryer Systems Ultrafryer
Frymaster Footprint PRO® Filtration System
Broaster 1800 GH Pressure Fryer
Worcester Shortening Shuttles
Pitco Frialator Solstice™ Filter Drawer Henny Penny Fryer Filter
Vulcan KleenScreen PLUS® Filter System
COOKING FOR PROFIT comes to you compliments of your gas energy provider/September 15, 2008
25
Rotisserie Chicken Adds Movement and Merchandising
Alto-Shaam Model AR-6G
American Range ACB Gas-Fired
BKI DRG-40
Esquire Mechanical Model CM-4G
Fri-Jado STG-7
Gas rotisseries are great at putting on a show. They were probably the first cooking equipment that both prepared and merchandised the finished product. Combining the visible blue flame, mechanical movement, dripping and sizzling juices and the aroma of roasting meats, rotisserie-prepared foods push all the right buttons with hungry patrons. While they can be used for other meats, whole chickens are the most common product prepared by rotisseries. For the more adventurous, turkey breast, roast duck and farm-raised game can be roasted on those spits. The use of wire baskets allows roasting of seasoned potato quarters, veggies, whole fish or large fish fillets. Rotisserie cooking relies on the fat dripping from chickens to fall on birds rotating on lower spits to provide a gravity-assisted automatic basting action. Rotisseriecooked foods are perceived as a healthy preparation method. The cooking process removes a higher percentage of fats from poultry during a relatively slow cooking process. Less fat equals less bad cholesterol. In addition, the cooking process nicely browns the skin but doesn’t blacken or carbonize. Large gas rotisseries are often used in open kitchens or placed in full view of dining or patron waiting areas. Most models have large glass windows to show off cooked product and the cooking process. Some models are designed to be built into tile or brick front enclosures. With a choice of colors, tiles and trim metals, these units can match the dÊcor of the most sophisticated restaurant or a backwoods barbeque joint. Some models incorporate compartment lighting and special gas flame-effect burners designed to improve the view. All rotisseries are insulated steel boxes with large glass doors for easy compartment access and visual product merchandising. The cooking compartment and exposed exterior surfaces are usually stainless steel or custom finished, while hidden surfaces may be painted steel. Some models are designed as pass-through units, with both front and back access to the cooking compartment for easier loading, out of public view. Long metal spits with adjustable forks are used to impale and hold the food. They can also support stainless steel baskets. Some spits are ladder-stacked and just rotate in place, while others revolve in Ferris wheel fashion. Some rotisseries have their own warming drawers or cabinets below the cooking compartment for holding cooked chickens after they are removed from the roasting spits.
Hardt The Blaze
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COOKING FOR PROFIT comes to you compliments of your gas energy provider/September 15, 2008
Hickory Model 7.7
Holstein Model 600
J & R Manufacturing Milano Arosti
Rotisol Grande Flamme Millenium
Southern Pride SPK-700-SL
Wood Stone Cascade
Combi Ovens Can Do Roast Chicken Too!
Alto-Shaam Combitherm
Blodgett BCX Series Combi
Cleveland Range Convotherm
Doyon JAOP10G
Everyone knows gas combination ovens cook fast, are very versatile and great for big batch cooking — but they also roast a mean chicken and a very juicy turkey. While combi-ovens have been a chef-driven product in Europe since their introduction there in the early 1980s, some of the early success of combi ovens in North America came from their ability to cook great tasting poultry fast and with higher yields. At the height of the “Home Meal Replacement” (HMR) and attendant rotisserie chicken revolution in the mid-1990s, some chicken and HMR restaurants, along with supermarkets, discovered that the combination (convection heat/superheated steam) mode does a wonderful job on poultry. Whole chickens could be cooked in 25 to 35 minutes and whole 10 to 12 pound turkeys were ready for slicing in just 60 to 70 minutes. The product was juicy, the skin browned nicely without burning, and yields (net weight) were significantly higher. Faster cook times mean higher production and the ability to tailor batch size to demand and specific day-part need. Most combi oven manufacturers developed wire racks to hold as many as 16 whole chickens upright — think beercan chicken, without the cans. Whole chickens are typically tied or trussed as they are with rotisserie birds. They can be marinated or a spice rub applied before loading, but the natural browning is as good, if not quite as uniform, as rotisserie-baked product. One combi manufacturer solved this by developing a rotisserie-combi, which offers the best of both of these gas cooking technologies. The combi oven’s “Achilles’ heal” when roasting batches of whole chickens is grease. All combi ovens have compartment drains to remove condensate, excess steam and food particulate, but most are not designed to handle the volume of grease produced by 16 - 32 whole chickens. Some manufacturers offer optional grease catch pans to corral and divert that grease. On the other hand, Grease is not an issue when doing turkey. They are typically cooked in roasting or hotel pans. These leaner birds produce less grease, and what grease there is may be collected to make gravy. Combi ovens are often more expensive than conventional ovens and other poultry production equipment. However, they can do much more than poultry and offer potential payback from higher portion yields and some very impressive poultry MENU SOLUTIONS.
Electrolux air-o-steam
Eloma Multimax B
Groen Tri-Res 20
Henny Penny SmartCombi
Rational USA SelfCooking Center
COOKING FOR PROFIT comes to you compliments of your gas energy provider/September 15, 2008
27
Broiled Chicken…Makes Its Mark
American Range AECB Char-Rock
Bakers Pride XX Series
Connerton RLRB Series
Broilers trace their roots back to cooking over an open fire, which imparts a unique charred, barbequed or smoky flavor commonly associated with backyard or backwoods cooking over a charcoal or wood fire. The historic development of commercial foodservice broilers has been an attempt to replicate the flavor and appearance of foods grilled outdoors, including the distinctive branding or marking of products imparted by the grates that top all broilers. There are many types of broilers, but the open hearth, self-standing “restaurant” broiler is most popular for doing chicken. Mexican and South American chicken restaurants typically turn to these models for their grilling needs. They have an expansive cast iron or welded steel bar top grate covering the entire unit footprint. Most manufacturers offer these broilers in 24 72 inch wide models, in 12-inch increments. Their open design and large surface area can handle a lot of product and allows for easy basting, turning and movement of whole (butterflied) chickens, halves or quarters around the top grate. Cast iron broiler top grates come in 6-inch sections, with different bar profiles and spacing, some offering flat and sloped reversible grates with an integrated grease channel. Some models provide steps or a bracket for adjusting the rear height and slope of the grill surface, which can help divert some of that chicken grease and
Big John A-Series
MagiKitch’n Radiant Style Charbroiler
EmberGlo All-Ceramic Hearth
Montague Heavy-Duty Underfired Broiler
Quest Flavouring Broiler
Rankin-Delux Turbo Broiler
Royal Range RRB 24 Broiler
Garland Master Series
Eagle Group RedHots Chefs Line FMP Broiler Grates and Radiants
Grande Chef Countertop Char Broiler
Southbend Upright Broiler
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COOKING FOR PROFIT comes to you compliments of your gas energy provider/September 15, 2008
Star Star-Max Char Broiler
provide the cook with some front-to-back temperature variation. Traditional models have atmospheric burners every 6 - 12 inches that heat a cast iron or stainless steel bar radiant positioned over each burner. Some gas models are available with a bed of ceramic briquettes or lava rock arrayed on an open steel grate suspended above the burners. A new generation of infrared burner models provides higher burner efficiency, eliminates grease flare-ups and makes them easier to clean. Several manufacturers offer smoker/broilers with wood chip drawers or larger log drawers positioned below their gas burners. Gas does the real cooking but smoldering wood imparts a smoked flavor to foods broiled on top, delivering that great outdoor barbeque experience, year-round.
U.S. Range Regal Series
Tec Searmaster II Vulcan IRZ Infrared
Therma-Tek Char Rock Broiler Wells Heavy-Duty Char Broiler
Toastmaster Countertop Charbroiler
Tuff Grill Broiler
Wolf Super Char Broiler
COOKING FOR PROFIT comes to you compliments of your gas energy provider/September 15, 2008
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CLASSIC CHICKEN MENU SOLUTIONS! Manufacturer Alto-Shaam American Range Anets BKI Bakers Pride Big John Blodgett Broaster Cleveland Range Connerton Dean Doyon Eagle Group Electrolux Eloma EmberGlo Esquire FMP Fri-Jado Frymaster Garland Grande Chef Groen Hardt Henny Penny Hickory Holstein J&R MagiKitch’n Market Forge Montague Pitco Quest Rankin-Delux Rational USA Rotisol Royal Range Southbend Southern Pride Star Mfg. Thermal Engineering Therma-Tek Toastmaster Tuff Grill Ultrafryer Systems U.S. Range Vulcan Wells Wolf Wood Stone Worcester
Telephone 800 558-8744 818 897-0808 800 837-2638 800 927-6887 800 431-2745 800 326-9575 800 331-5813 800 365-8278 800 338-2204 714 547-9218 318 866-3488 800 463-4273 800 441-8440 866 449-4200 866 673-7937 773 604-8700 800 847-4206 800 257-7737 877 374-5236 318 862-2375 800 424-2411 877 592-7277 888 994-7636 888 848-4408 800 417-8417 800 732-9153 800 368-4342 800 527-4831 800 258-3708 617 389-4100 800 345-1830 800 258-3708 888 786-2403 800 345-4752 888 320-7274 800 651-5969 951 360-1600 919 762-1000 618 997-9348 800 264-7827 800 331-0097 570 455-3000 906 863-4401 800 219-9540 800 545-9189 800 424-2411 866 988-5226 800 777-0450 800 366-7653 800 988-8103 800 533-5711
Website www.alto-shaam.com www.americanrange.com www.anets.us www.bkideas.com www.bakerspride.com www.bigjohngrills.com www.blodgett.com www.broaster.com www.clevelandrange.com www.connertoncompany.com www.dean.enodis.com www.doyon.qc.ca www.eaglegrp.com www.electroluxusa.com www.elomausa.com www.emberglo.com www.dunhill-esquire.com www.fmponline.com www.frijado.com www.frymaster.com www.garland-group.com www.grande-chef.ca www.unifiedbrands.net www.hardtequipment.com www.hennypenny.com www.hickorybbq.com www.holsteinmfg.com www.jrmanufacturing.com www.magikitchn.com www.mfii.com www.montaguecompany.com www.pitco.com www.questmetal.com www.rankindelux.com www.rational-usa.com www.rotisolusa.com www.royalranges.com www.southbendnc.com www.southern-pride.com www.star-mfg.com www.tecinfrared.com www.therma-tek.com www.toastmastercorp.com www.tuffgrill.com www.ultrafryer.com www.garland-group.com www.vulcanhart.com www.wellsbloomfield.com www.wolfrange.com www.woodstone-corp.com www.shortening-shuttle.com
Fry ers Ro tiss erie Ov ens Bro iler s Co mb iO ven s
Cooking for Profit Manufacturer Source Guide
•• •• • •• • •• • • • • • • •• • • • • • •• •• • •• •• • • • • •• • • • ••• • •• • •• • • •
Companies listed in this chart are featured in the Foodservice Gas Equipment Catalog. To get your copy, contact your local utility or visit www.cookingforprofit.com 30
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• • • • •• < See our ad page 20 < See our ad page 21
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Management
Stay on Top of Labor Costs: Conduct Periodic Job Audits by Ron Yudd
All businesses constantly evolve and change. Restaurants are no exception. In fact, restaurants probably change more quickly and more often than any other business. Owners, managers and area supervisors have their hands full just trying to stay on top of internal and external things that happen in the course of regular day-to-day operations. One of the tools that can help you in this ever changing environment is the periodic job audit. Often when people hear the words “job audit,” they worry about cutbacks, reduced hours, or who’s going to get fired. But a job audit is about walking through a shift and really studying the productivity while considering how changes in your business have impacted all staff positions. I know you’re thinking, “We can hardly keep these positions filled, let alone make sure that they are operating efficiently and economically.” You’re right, of course, but this is even more of a reason to periodically conduct a job audit. You may actually discover opportunities to cross train or give your key
people more hours (while cutting your staff). Every 90 days, look at each position and determine exactly what is accomplished during a shift. Ask yourself... • Is this position performing as it was intended when it was originally created? What has changed? • How has the level of productivity changed? Is more being accomplished or less? • Is there an opportunity to combine job functions or adjust hours to fit the new operating circumstance? • Is it time to consider expanding the hours of this position because of demands? • How can this particular position grow and possibly expand into other responsibilities? Remember: the goal of a job audit is not about spying on staff, it’s about efficiency. The goal is to match the needs of the operation with proper levels of staffing and expertise. Reprinted with permission of the Service That Sells! Monthly Update. 1-800-526-9635, www.redbooksolutions.com
COOKING FOR PROFIT comes to you compliments of your gas energy provider/September 15, 2008
31
Ask the Master Chef
Pasta — East and West by Leopold K. Schaeli, CMC
P
asta is such a simple food. It is nothing more than the unleavened dough of liquid (usually egg or water) mixed with flour — that’s it! The flour can come from almost any grain — wheat, buckwheat, rice or a combination of grains. Yet out of such simplicity, we get the seemingly endless varieties of pasta and noodles found throughout the world. Pasta dough can be cut or extruded into a wide range of shapes and sizes. It can even be colored and flavored with pureed vegetables, herbs or other ingredients. It can be cooked fresh while the dough is moist and pliable, or the dough can be allowed to dry completely before cooking. Pasta can be filled or sauced in an endless variety of ways. It can stand alone or be used in salads, soups, casseroles and even desserts. Indeed, the variety is nearly infinite: there are well over 8 hundred different types of pasta found in the world today. Pasta is, of course, widely used in the cuisines of
32
Europe, North America and Asia. The better known pastas (at least in the West) are based on the Italian tradition of kneading wheat flour with water and eggs to form a smooth, resilient dough. This dough is rolled very thin and cut into various shapes before being boiled in water or dried for longer storage. Still, to know Italian-style pasta is to know only half of the pasta story. Asian Noodles Asian pasta (generally referred to as noodles) is made from wheat, rice, bean or buckwheat flour, and available fresh or dried from commercial purveyors and specialty Asian markets. Virtually all Asian noodles are ribbons. They come thin or thick, folded into bundles and packaged. Most dried Asian noodles benefit by soaking in hot water for several minutes before further preparation. The water softens the noodle strands, the bundles separate and the noodles cook more easily.
COOKING FOR PROFIT comes to you compliments of your gas energy provider/September 15, 2008
Asian noodles are not cut into the same wealth of shapes and sizes as Italian style pasta, nor are they flavored or colored with vegetable puree, herbs or other ingredients. Instead, the variety of Asian noodles is a product of the flour used to make the noodle. Know Your Noodles Wheat noodles, also known as egg noodles, are the most popular and widely available Asian pasta. Fresh or dried, they are thin flat noodles with a springy texture. Dried egg noodles can be deep fried after boiling to create crisp, golden noodles (such as chow mein) used primarily as a garnish. Japanese wheat noodles, known as somen if thin, and udon if thick, may be round, square or flat. They are eaten in broth or with a dipping sauce. Rice noodles are dried, thin noodles made with rice flour. They should be soaked in hot water before cooking and rinsed in cold running water after boiling to remove excess starch and to prevent sticking. Rice noodles are often served in soups or sautéed. Rice vermicelli are very fine strands, which can be fried in hot oil without presoaking. In only a few seconds the strands will turn white, puff up and become crunchy. Mounds of crunchy rice noodles can be used as a base for sautéed dishes or for presenting hors d’oeuvres. Bean starch noodles are also known as spring rain noodles, bean threads, bean noodles or cellophane noodles. They are thin and transparent and made from mung beans. Dried bean noodles can be fried like rice vermicelli; otherwise they can be soaked in hot water before using in soups, stir fries or braised dishes. Buckwheat noodles, made from buckwheat flour, are the most popular noodles of Northern Japan and the Tokyo region. Known as soba noodles, they are available fresh or dried and do not need to be soaked before cooking. They are traditionally served in broth or with a dipping sauce, but may also be substituted in lieu of Italian-style pasta if desired. Rice sticks are thin, semi-opaque noodles, known as mai fun in China and sen mee in Thailand. Formed from ground rice, the sticks may be presoaked or boiled for use in soups and snacks, or deep fried to garnish a combination dish. They are sold in bundles and will last indefinitely if well wrapped and stored in a dry place. Noodle Nutrition All pastas are very low in fat and an excellent source of vitamins, minerals, proteins and carbohydrates. Moreover, the processed products are sometimes enriched with additional nutrients. Dried pasta can be stored in a cool, dry place for many months. Fresh pasta can be stored in an airtight wrapping in the refrigerator for a few days or in the freezer for several weeks.
Recipes on page 34 COOKING FOR PROFIT comes to you compliments of your gas energy provider/September 15, 2008
33
Spicy Buckwheat Noodle Salad
Pasta, Tofu & Pork in Ginger Broth Soup
Yield: 8 servings
Soba (dried Japanese buckwheat noodles) Sesame seeds Fresh orange juice Orange zest Soy sauce Fresh ginger, grated Rice vinegar Asian sesame oil Chili oil Chinese cabbage, shredded, about 4 cups Cucumber, peeled, julienne, about 3 cups Radish, julienne Sugar, salt and pepper
Yield: 8 servings 1 lb. 4 Tbsp. 1 ⁄2 cup 1 tsp. 4 Tbsp. 2 tsp. 4 tsp. 4 tsp. 4 tsp. 1 lb. 1 med. 1 cup To taste
Cook noodles in salt water until just al dente, about 5 minutes. Drain and rinse with cold water. In a small frying pan, toast the sesame seeds until goldenbrown, 3 - 4 minutes. Remove and let cool. Dressing Combine orange juice, zest, soy sauce, ginger, rice vinegar, sesame oil, chili oil, sugar, salt and pepper. Add the noodles, cabbage, cucumber and radish julienne; mix well. Check for taste. Serve salad topped with toasted sesame seeds. Note: The soy-orange dressing and the nutty flavor of soba noodles are a perfect match. All Asian ingredients are available at your Asian market stores. If you have a waxed cucumber, peel it; if unwaxed, do not peel.
Dried Chinese Egg Noodles and Chicken Salad
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2 lbs. 1 lb. 1 lb. 3 tsp. 8 1 ⁄2 cup 2 Tbsp. 1 ⁄2 cup 4 Tbsp. 1 ⁄2 cup 4 1 tsp.
6 cups ⁄4 cup 1 ⁄2 cup 1 ⁄2 cup 2 Tbsp. 4 2 Tbsp. 4 tsp. 3 tsp. 11⁄2 lbs. 3
11⁄2 lbs. 1 lb. 8 oz. 8
Combine chicken stock, soy sauce, vinegar, mirin, ginger, garlic, sesame oil, sugar and salt; bring to a simmer. Cook the noodles until almost done, about 8 minutes. Drain and return pasta to the pot. Add the ginger broth to the pasta along with cabbage and tofu; bring back to a simmer for 1 minute. Add pork and scallions; bring back to a boil and check for taste. Serve in preheated soup bowls with a fork and soup spoon.
Peanuts, chopped and roasted Limes, cut into wedges Sugar, salt and pepper
Yield: 8 servings Cooked chicken breasts, boneless, skinless Snow peas, cut diagonally into 3 pieces Dried Chinese egg noodles Fresh ginger, sliced thin or grated Scallions with green tops, cut 1⁄4-inch Canola oil Sesame oil Rice wine vinegar Soy sauce Fresh cilantro, chopped Garlic cloves, chopped Red pepper flakes
Chicken stock Soy sauce Rice wine vinegar Mirin or dry sherry Fresh ginger, minced Garlic cloves, minced Sesame oil Sugar Salt Dried Chinese egg noodles Chinese cabbage, cut in 2-inch pieces Firm tofu, 3⁄4-inch cubes Pork tenderloin, trimmed and cut 1⁄8-inch slices Scallions, sliced, include green tops
1 cup 2 To taste
Cut chicken breasts across the grain into thin slices. Blanch snow peas in boiling water for 3 minutes and drain; rinse with cold water. Cook the noodles until al dente about 7 minutes; drain and rinse with cold water. Dressing Mix ginger, scallions, both oils, vinegar, soy sauce, chopped cilantro, garlic, red pepper flakes, sugar, salt and pepper to taste. In a large bowl, toss the chicken, snow peas, noodles and peanuts with the dressing. Check for taste. Serve salad with lime wedges.
COOKING FOR PROFIT comes to you compliments of your gas energy provider/September 15, 2008
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*For shipping outside the 48 contiguous states, an additional $20.00 U.S. funds minimum surcharge required.
Professional Guide To Series Restaurant Site Location: Finding, Negotiating & Securing The Best Food Service Site for Maximum Profit • Buying & Selling A Restaurant Business: For Maximum Profit • Restaurant Marketing & Advertising: For Just A Few Dollars A Day • Restaurant Promotion & Publicity: For Just A Few Dollars A Day • Controlling Restaurant & Food Service Operating Costs • Controlling Restaurant & Food Service Food Costs • Controlling Restaurant & Food Service Labor Costs • Controlling Liquor, Wine & Beverage Costs • Building Restaurant Profits: How to Ensure Maximum Results • Waiter & Waitress Training: How to Develop Your Staff For Maximum Service & Profit • Bar & Beverage Operation: Ensuring Success & Maximum Profit • Successful Catering: Managing The Catering Operation For Maximum Profit • Food Service Menus: Pricing and Managing The Food Service Menu For Maximum Profit • Restaurant Design: Designing, Constructing & Renovating a Food Service Establishment • Increasing Restaurant Sales: Boost Your Sales & Profits by Selling More Appetizers, Desserts & Side Items. All 15 Books $199.95
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