Washington Restaurant Magazine May 2015

WA S H I N GTO N

May 2015

M

A

G

A

Z

I

N

E

IC ETHN

N GTO N I H WAS

MENU TRENDS:

Special occasions, local economy

PRSRT STD U S POSTAGE PAID APEX MAILING SERVICES INC

n ISE i R e on th

ALSO: Between Mother’s Day and the summer season

Washington Restaurant Association 510 Plum Street SE, Suite 200 Olympia, WA 98501-1587

S ANT R U A REST

Turn it into a dish

you can hang your hat on.

Visit our website at www.PetersonCheese.com to learn more about our extensive selection of fine specialty ingredients.

800.735.0313 • www.PetersonCheese.com • sales@petersoncheese.com

Food is just one of the good things that comes off the back of a Sysco truck.

Sysco’s sustainable practices drive customer success.

We know know that that what’s what’s good good for We for society society and and good goodfor forbusiness businesscan canbe beone oneand andthe thesame. same. The The same practices that deliver the best quality, nutrition and service to our customers at same practices that deliver the best quality, nutrition and service to our customers at an an affordable price, also benefit the environment, promote economic vitality and serve the affordable benefitSustainable the environment, promote economic serve the community.price, Localalso sourcing. fishing and agriculture.

Food vitality safety. and Warehouse community.

Local Sustainable Hunger fishing and agriculture.

Warehouse efficiency and trucksourcing. routing optimization. relief.

These are Food some safety. of the good things efficiency truck routing optimization. Hunger relief. These are some of the good things that comeand from Sysco.

We what’s thatknow comethat from Sysco.good for society and good for business can be one and the same. The same practices that deliver the best quality, nutrition and service to our customers at an Seattle, Inc. economic vitality and serve the affordable price, also benefit the Sysco environment, promote 22820 54th Ave. S. community. Local sourcing. Sustainable fishing and agriculture. Food safety. Warehouse www.sysco.com/health Kent, WA 98032 efficiency and truck routing optimization.

Hunger relief. These are some of the good things 206.622.2261 that come from Sysco. seattle.sysco.com

Sysco’s sustainable practices drive customer success.

Sysco Portland, Inc.

26250 SW Parkway Center Dr. www.sysco.com/health Wilsonville, OR 97070 503.682.8700 • www.syscoportland.com

Sysco Spokane, Inc. 300 N. Baugh Way Post Falls, ID 83854 208.777.9511 • www.syscospokane.com

Serving Washington Don’t Lose Your Cool...Call the Gasket Guy!

206-491-9535 suewhite@gasketguy.com

PO Box 12224 Mill Creek, WA 98082 P:206.730.2662 Fax: 425.908.7847

Maintenance & Repair Commercial kitchen appliance installation Repairs Guaranteed!

Over 30 years’ experience, licensed/ bonded/insured

Professional, high quality repairs for all of Western Washington.

Current travel and labor rate $94/hr.

Call (206) 730-2662 or e-mail service@fserinc.com *Serving the Puget Sound Area since 2002* FSE_onesixthpage_ad.indd 1

4/8/2015 11:47:01 AM

Our Specialty is Gourmet Coverage.

Are your workers’ compensation costs

Our CIG Insurance Coverage Includes:

eating you alive?

Unmatched Business Continuity Protection + Outstanding Fire, Liability and Equipment Breakdown Coverage

WE can help!

Partnering with ERNwest can transform Washington’s unique, frustrating and sometimes costly workers’ compensatin program into one that is understandable, efficient and cost effective.

Contact Bell-Anderson at: (800) 442-1281 or visit www.bell-anderson.com Spokane, Bremerton, Ferndale & Renton

Lic.# 4180

WWW.ERNWEST.COM

1-800-433-7601

Inside Features

12

16

12

Ethnic restaurants on the rise in Washington

13

A Korean family realizes the American Dream through restaurant ownership

14

Don Juan’s: A taste of Mexico in Tenino

15

Greek food: Delicious, good for you and growing in popularity

16

Menu Trends: Special occasions, local economy

20

Between Mother’s Day and the summer season

22

Listen to WRA’s DineNW radio show for great conversations about ethnic foods and restaurants

Other stories

22

WA S H I N GTO N

May 2015

M

A

G

A

Z

I

N

E

IC ETHN NTS AURA REST in e RISE on th TON HING WAS

May_2015.indd 1

www.warestaurant.org

ALSO: Between Mother’s Day and summer season

the

MENU TRENDS:

Special occasions, local economy

4/22/2015 3:05:16 PM

6

Lex on Tech: The Apple Watch is here: Should you care?

7

News Briefs

9

WRA President and CEO: A place at the table

10

Government Affairs Update

22

Member Spotlight: Food Services of America

24

Introduction to a master chef

26

Calendar/New Members

28

Marketplace

30

Use the five R’s to increase menu profitability

On the cover What’s happening? Restaurant operators need to keep abreast of the latest trends, and Washington Restaurant Magazine’s Food & Menu Trends issue will help you do that. From Washington state’s growing love affair with ethnic foods to planning for special occasions, it’s all here.

May 2015 | 5

EDITORIAL STAFF Publisher, Anthony Anton Executive Editor, Lex Nepomuceno Managing Editor, Paul Schlienz Contributing Editor, Andy Cook Contributing Editor, David Faro Contributing Editor, Stephanie Davenport Research Editor, Sheryl Jackson Art Director, Lisa Ellefson WRA EXECUTIVE COMMITTEE Chair, Phil Costello Stop n’ Go Family Drive In Vice Chair, Chad MacKay El Gaucho Hospitality Secretary/Treasurer, Mark Chriest Oki Developments, Inc. Immediate Past Chair, Bret Stewart CenterTwist, Inc. WRAEF President, Gary Sutter Northern Quest Resort & Casino WRA EXECUTIVE TEAM President and CEO, Anthony Anton Vice President, Teran Petrina Director of Government Affairs, Bruce Beckett Director of Communications & Technology, Lex Nepomuceno Director of Education, Lyle Hildahl Director of Internal Operations, Bekah Cardwell 510 Plum St. SE, Ste. 200 Olympia, WA 98501-1587 T 360.956.7279 | F 360.357.9232 www.warestaurant.org

Letters are welcomed, but must be signed to be considered for publication. Please include contact information for verification.

Reproduction of articles appearing in Washington Restaurant Magazine are authorized for personal use only, with credit given to Washington Restaurant Magazine and/or the Washington Restaurant Association.

Articles written by outside authors do not necessarily reflect the views or positions of the Washington Restaurant Association, its Board of Directors, staff or members.

Products and services advertised in Washington Restaurant Magazine are not necessarily endorsed by the WRA, and do not necessarily reflect the opinions of the WRA, its Board of Directors, staff or members.

ADVERTISING INQUIRIES MAY BE DIRECTED TO: Ken Wells Business Development Director 425.457.1458 kenw@warestaurant.org Washington Restaurant Magazine is published monthly for Association members. We welcome your comments and suggestions. email: news@warestaurant.org, phone: 800.225.7166. Circulation: 6,310.

6 | |www.warestaurant.org warestaurant.org

Lex on Tech The Apple Watch is here: Should you care?

By Lex Nepomuceno, Executive Editor It’s the nature of every business owner to want to be “ahead of the curve.” Whether or not it is possible is a different matter, but the desire is still there. Now that the Apple Watch has hit the market, it is just a matter of time before you start seeing customers and even employees wearing these devices in your establishment. Question is, what potential impacts will it have on your business?

While the Apple Watch will likely not be an “iPhone-like” hit, it probably won’t flop either. In one month, Apple has already sold more Apple Watches than all Android Wear devices put together for an entire year. Yet, the new smartwatch is an entirely new category for the tech giant, which many have speculated that the product will fizzle out after the initial bump. The most likely scenario? Apple Watch will pave the way for wearables the same way the iPhone paved the way for smartphones. Smartwatches will go from obscure to mainstream with multiple manufacturers and platforms providing excellent products. In a few years, we will see the smartwatch ecosystem mature the same way the smartphone landscape developed – but with even more competition and variety.

What does a mature smartwatch-savvy consumer base mean for your restaurant? It means you shouldn’t go all-in on just one of the platforms even if you prefer Apple Watch over Google Wear or vice versa. There will likely be multiple payment platforms that use a different forms of wireless technologies.

Different watches will also have different capabilities. Some will just be for notifications. Others will allow you to pay for items and make reservations.

Consequently, as a business owner you should identify the most common element that will span most, if not all, smartwatches.

Notifications: The main reason consumers buy smartwatches is to be notified of events happening on the phone without actually having the phone in plain sight. This is actually a very practical need as people try to avoid having the phone in front of them all of the time. For example, how many times have you seen two diners, both using their phones over a nice dinner as opposed to speaking with each other? This scenario can usually be avoided by putting the phones away, which is easier said than done. A smartwatch allows diners to put their phones away, but remain connected.

The notification feature also allows restaurants to address wait times and lines as a way to let people know when their table is ready. All restaurants can also use notifications to push out offers and specials to new and existing customers as they walk through the door.

Should you care about the Apple Watch? Yes, but not just on this one product.

Instead, restaurateurs should pay attention to the increasing adoption of wearable technologies in general. Watch how your customers use their devices and start thinking about ways to integrate and take advantage of these behaviors to increase sales or improve the diner experience. ■

Primary Source of Information | News Briefs City of Tacoma dedicates proclamation to local students Tacoma Mayor Marilyn Strickland and the Tacoma City Council honored Stadium High School’s ProStart students and their teacher Sheri Swanson on April 14. This year, the Stadium ProStart students earned first place at the ProStart Invitational on Feb. 28. These talented local students represented Washington state at the National ProStart Invitational, April 18-20, in Anaheim, Calif. Mayor Strickland read a formal proclamation recognizing and celebrating the extraordinary achievements of these representatives of Tacoma’s youth. ProStart is a nationwide, two-year hospitality program that develops culinary techniques and management skills in high school students. In order to win the Invitational, culinary teams cook an appetizer, a main course and a dessert in one hour using only butane burners. Management teams present a full business plan to a panel of 12 judges. Many consider the restaurant industry the state’s employment training ground. In Washington, one out of every 34 people work in a restaurant. Programs like ProStart are, in fact, preparation for future generations of master chefs and entrepreneurs. ■ Raising the minimum wage has an impact, especially on our youngest workers Richard Davis has an excellent Seattle Times column on the long-term effects of the minimum wage on teenage unemployment. Davis observes, “Washington’s teen unemployment rate has been consistently high. Preliminary 2014 data shows that teens aged 16 to 19 have an unemployment rate of 23.2 percent, compared with a U.S. rate of 19.6 percent. When you take out the teenagers, we’re right at the national average of 5.7 percent. Given the abundant research showing the minimum wage impacts young and inexperienced workers most directly, it would be silly to disregard it as a cause. The Brookings analysts point out that, for young people, employment should complement education. It doesn’t have to be one or the other. They note, ‘Teen employment is associated with improved employment and earning outcomes later in life.’ Reducing opportunities for teens to gain valuable work experience, then, has lasting negative consequences.”

Read the full story at http://wra.cc/wra0515i. ■ Low-carb diets on the rise, restaurants respond More than ever, restaurants are scrambling to cater to health-conscious customers.

Menus with gluten-free and other non-allergenic food are becoming increasingly common. Although we hear less about them, low-carbohydrate diets are also having an impact on the foodservice industry. According to a survey by Iobotta, an online marketing and retail loyalty company, almost one third of its users are under one form of dietary restriction or another. Of these dieters, 18 percent were cutting down on carbs. Sixteen percent of the respondents were on high-protein diets, 9 percent were pursuing gluten-free eating while 4 percent were on the heavily proteinoriented Paleo diet. Although these groups of dieters overlap, many Americans, possibly one out of five, are at least attempting to cut back on things like bread and pasta. Go to http://wra.cc/wra0515j. ■

Whole-grain foods go mainstream Anyone who thinks whole-grain foods are just niche items hasn’t been paying attention.

Check out these numbers: 72 percent of consumers want restaurants to provide more whole-grain products on their menus, according to a 2014 International Food Information Council survey. And consumers are putting their money where their mouths are. No less than 10,000 wholegrain food items brought in sales to the tune of $9 billion, in 42 countries, during the year ending in October 2014, according to data from SPINS, an international market research firm. Not surprisingly, restaurants are taking the clue from their customers, and jumping on the whole-grains bandwagon. Go to http://wra.cc/ wra05115k. ■ Member comments… Thank you!

“While we are brand new to the Washington Restaurant Association, we have already received value for our membership investment. As a not-forprofit organization operating a very busy community kitchen, our success is tied to our network of professionals in the restaurant, food service and hospitality industries. WRA has helped us build the network critical to our success.

“Another major benefit has been staff support from the WRA. I’m a newcomer to our service area and I have found the staff to be invaluable in directing me to sources of help and support. The HERO Manual has been a great addition to our management library and an excellent knowledge base for day-to-day food service operations.

“I’m a fan!”

Jerry J. Shackette, Program Coordinator Hunger to Hope/Friendship House Café ■

May 2015 | 7

You never compromise on

ingredients.

So why compromise on your payments processor?

With Heartland, you get the solutions you need to help your business improve and grow. Discover the peace of mind that comes with knowledgeable resources, industry-leading security and clear communication from a company that cares as much about the success of your business as you do.

Call 866.941.1477 or learn more at

HeartlandPaymentSystems.com/restaurant Exclusively endorsed by 46 State Restaurant Associations

Payment Processing Payroll Solutions Rewards

Industry Outlook | WRA President and CEO

A place at the table

Anthony Anton, President and CEO

By Anthony Anton, President and CEO

These are exciting times for restaurants in Washington. Nearly 40 percent of restaurant units now have an ethnic theme, and I fully expect that percentage to continue to grow. More than any other business, we embrace cultural diversity; it’s a bedrock of the hospitality industry because so many of us trace our roots to immigrant families seeking a new start.

Recently, my family was honored to be part of the story being told at the Museum of History and Industry (MOHAI) in Seattle. The museum partnered with the Greek-American Historical Museum of Washington State, also known as Greeks in Washington, for an exhibit called “A Place at the Table: Over 100 Years of Greek Restaurants, Culture and the Entrepreneurial Spirit.” It showcases more than 200 Greek-owned restaurants that have existed in the Puget Sound region alone, a few continuously since the early 1900s, and more than 300 throughout the State of Washington.

Beyond the showcase, the exhibit tells a story of Greek immigrants who entered the restaurant business out of necessity rather than experience or knowledge of the industry. Many were uneducated, and precious few had a trade they could apply here. Most were starting from scratch in the New World, but they could cook and serve foods from their homeland. The history of Greek restaurateurs resonates and is mirrored in ethnic restaurants across our state. It is the story of our industry, and it continues in mass today.

Immigrant forebears have undeniably shaped the culture of the Northwest. Many landmarks here have their origins in this experience, and as the title of the exhibit suggests, it gave people chasing the American Dream a “place at the table.” As in the past, the restaurant industry still represents

the intersection of food, culture and entrepreneurship.

One of my favorite people I have gotten to know this past year is Taylor Hoang, owner of the fantastic Pho Cyclo Café in Seattle. She is an amazing advocate for small business, culture and restaurants as the chair of the Ethnic Business Coalition. The coalition assists and supports those who continue to pursue the American Dream. Last year I had chance to sit down with her in her SODO location. The stories she told growing up in her mother’s Huong Binh Vietnamese Restaurant, in the 1990s, were extremely similar to my father’s stories in my grandfather’s restaurant in the 1950s. These stories also parallel the stories being created today by the Thai restaurant family I met this past month and the Syrian family I met the month before.

Just this past week the WRA decided to add Peruvian and Balkan as additional cuisines to the 40 that we already track in Washington, indicating the constant dynamic of opportunities that new settlers will pursue in the years to come.

Everywhere I go I see the hope and the realization of the American Dream continuing within our industry.

We continue to lift people up, provide opportunity and inspire. The dream that drew my Greek ancestors is alive and well in our industry with more than 40 different ethnic communities today. It is a dream that creates “a place at the table” for those without. It is a dream to be passionate about, it is a dream worth fighting for and it is a dream worth documenting and re-telling. Thank you to MOHAI and the many volunteers for doing so. ■

Visit MOHAI’s “A Place at the Table: Over 100 Years of Greek Restaurants, Culture and the Entrepreneurial Spirit” webpage. http://wra.cc/wra0515m

May 2015 | 9

Government Affairs Update

By Stephanie Davenport, Contributing Editor

National

Earlier this year, the National Labor Relations Board (NLRB) instituted a new rule about the organization of unions. As of April 15, restaurants must provide a host of information to union organizers within a week of receiving a union petition.

The rule was opposed in court by a coalition of business groups. A federal court overturned an identical NLRB rule a few years ago. The National Restaurant Association has filed a challenge the law in federal court as part of the Coalition for a Democratic Workplace, but there’s no timetable on when a judge will rule on the case.

In the meantime, the NLRB is moving ahead with requirements of the rule. Under the rule, employees can potentially organize a union in less than two weeks, compared to the previous average of 38 days between the time a petition is filed and the election is held.

Employees wishing to form or join a union or decertify an existing union may file an election petition. To start the election process, a petition must be filed with the nearest NLRB Regional Office showing support for the petition from at least 30 percent of employees. After the petition is filed, restaurants are required to post a Notice of Petition for Election in conspicuous places.

Restaurants can find more information about the NLRB rule here: http://www.nlrb.gov/what-we-do/ conduct-elections.

10 | warestaurant.org

Large employers (restaurants with more than 500 or

more employees) that do NOT provide health care coverage must be paying employees $11 per hour now, and increase it to $13 per hour by Jan. 1, 2016. Large employers that DO pay toward health care benefits must pay $11 per hour now and increase to $12.50 by Jan. 1 2016.

Small employers (businesses with 500 or fewer employees) must be paying employees $11 per hour now and increase to $12 per hour by Jan. 1, 2016.

The ordinance changes in relationship to tips in the calculation at later dates.

For questions about the ordinance, implementation and outreach in Seattle, contact Morgan Hickel, the WRA’s local government affairs coordinator, at MorganH@ warestaurant.org.

State

At the time of this writing there are five days left in the 2015 regular legislative session. A special session is planned.

Annually we produce a Legislative Review once the sessions are officially over. Please check your mailboxes for this edition to get all the details of the WRA Government Affairs team on your behalf. In the meantime, the WRA sends out a weekly update called Hot Off the Grill with all the latest information. You can subscribe to these weekly updates by emailing StephanieD@warestaurant.org.

Tacoma Final paid leave rules have been released in Tacoma. They are open to public comment on the below dates. They are posted in full at www.cityoftacoma.org/paidleave. These public meetings aim to gather input from employers, employees and citizens:

May 14, 5:30 – 6:30 p.m.

Wilson High School Library 1202 N. Orchard St.

Local

June 10, 5:30 – 6:30 p.m.

Star Center (Discovery Room) 3873 S. 66th St.

Seattle On April 1, the first minimum wage increase under Seattle’s ordinance took effect. There are detailed PDFs available that instruct restaurants of their rights and requirements through the Seattle Office for Civil Rights.

You can find them online here: www.seattle.gov/civilrights/ labor-standards/minimum-wage.

The WRA is working with the Tacoma Pierce County Chamber of Commerce and Tacoma area members on strategies to address an initiative to increase the minimum wage. The group $15 Now confirmed its intention to file a ballot measure if it can get enough signatures.

The WRA, Seattle Restaurant Alliance and Seattle Hotel Association are working to prepare and distribute guidebooks to help you comply with the new law. The first implementation steps are:

For more information on how you can be involved in Tacoma, please contact Samantha Louderback, the WRA’s local government affairs coordinator, at SamanthaL@ warestaurant.org. ■ May 2015 | 11

Ethnic restaurants on the rise in Washington

By Paul Schlienz, Managing Editor You’ll see it in many locales throughout Washington state.

Pacific Highway South, in Tacoma and Lakewood, is a potpourri of ethnic cuisines, most of all, Korean, but also including Mexican, Filipino and Puerto Rican. Bellevue’s Crossroads district overflows with flavorful ethnic food – Chinese, Middle Eastern, Indian, Armenian and more.

Vietnamese pho cafes and Japanese-inspired teriyaki restaurants, often owned and operated by Koreans, seem to be appearing nearly everywhere.

From a culinary standpoint, Washington is a very different place from what it was 30 years ago. With an influx of immigrants from throughout the world, Washington’s restaurant scene is now overflowing with a rich mix of ethnic cuisines.

Washington’s current embrace of ethnic foods is not an outlier.

Indeed, it strongly reflects trends seen throughout the United States. According to the National Restaurant Association’s 2015 Restaurant Industry Forecast, 31.4 percent of Washington’s restaurants have ethnic menus. Indeed, Washington’s top two menu concepts in growth are Ethnic, Other than Asian or Mexican, at 21.43 percent; and Asian restaurants, which grew at 17.7 percent.

A sign of the times: In March, the WRA added Peruvian and Balkan to the 40 cuisine varieties it tracks in Washington. With increasing immigration to our state, there is every reason to believe that new cuisines will be added to this list as more newcomers pursue opportunities to start their own restaurants, broadening the Washington palate.

Immigrants start restaurants for many different reasons. Nearly all see entrepreneurship as a ladder to financial independence and reaching the affluence of an American Dream that would often have been unimaginable in their native lands.

There is also a strong desire among many immigrant restaurateurs to share the wonderful foods of their homelands with an American clientele.

12 | warestaurant.org

Eliado Preciado, owner of Nana’s Family Mexican Kitchen & Cantina, in Seattle, uses his restaurant to share his memories of his mother’s flavorful cooking in Jalisco, Mexico.

“Our menu is basically Mom’s,” said Preciado. “It’s bringing Mom back. This restaurant has a family meaning to me. It’s not about making us rich. It’s about making our particular concept work because it’s all about my mom, my grandmother, my aunts and my siblings. It has a more personal meaning than just a business.”

And sometimes an emotion as simple as homesickness for the foods of one’s native land is enough to put an immigrant on the road to restaurant entrepreneurship.

Tom Thanu, owner of Bellevue’s Moksha Indian Cuisine, remembers the culture shock he experienced as a University of Washington student when he couldn’t find any of the foods of his homeland that he remembered and loved.

“I called my family, back home in India, asked for their recipes and tried making my own food in my apartment,” recounted Thanu. “I made a lot of mistakes, but after a lot of practice, I got the hang of Indian cooking.”

Even after becoming a software engineer at Microsoft, Thanu continued honing his cooking skills, eventually jumping into the restaurant business as an entrepreneur eight years ago, joining the legions of immigrants who have found success owning and operating restaurants.

Washington’s ethnic restaurants are full of similar inspiring success stories. We, at Washington Restaurant Magazine, wish we had the ability to tell them all in this special feature.

Instead, we will focus on three specific segments of Washington’s ethnic restaurants in miniature: one Korean family’s success with Japanese-inspired cuisine; a Mexican restaurant, in Thurston County; and the deep roots and fascinating history of Washington’s Greek restaurants.

Bon appétit! ■

A Korean family realizes the American Dream through restaurant ownership

By Paul Schlienz, Managing Editor

Entrepreneurship is common among Korean immigrants.

According to the U.S. Census Bureau, 28 percent of all foreign-raised Koreans own businesses. Koreans, indeed, have the highest self-employment rate among foreign-raised Asians in the United States. If you count family members and relatives who work for Korean business owners, the rate of direct involvement of some type in a family small business, including many restaurants, is probably even higher than the 28 percent figure would indicate.

One of these Korean family-owned businesses is Sushi Joa Restaurant, in Kirkland and Mercer Island.

The story behind Sushi Joa began years earlier when owner Greg Kim’s father faced a universal rite of passage for young Korean men by being drafted into his country’s army.

“When he was drafted, he became the assistant to the general on the base,” Kim recounted. “He would do things like cooking and cleaning. He really enjoyed cooking. After he got out of the army, he went to school. As soon as he finished, he went to America. Not knowing much English, he got a job a job cooking because you don’t really need to talk when you’re doing that.”

In the United States, the elder Kim traveled, cooked at various restaurants and honed his skills by attending California’s Culinary Institute of America.

He then worked in 4-star hotel restaurants. After getting married and having two sons, he and his wife decided that they would be better able to afford raising a family if they owned their own business.

“When my parents finally moved up to Washington from San Francisco, there was an opportunity to buy a small teriyaki restaurant called the Bento Box, in the Overlake section of Redmond,” said Kim. “It was a great opportunity for them to buy a failing business and turn it into a successful business with my dad’s restaurant knowledge.”

The Kim family prospered in their new business venture. In addition to being a good example of Korean entrepreneurship, the Kims’ story is also typical of many Korean-owned restaurants in that it serves Japanese-inspired cuisine.

Indeed, according to Kim, the majority of teriyaki restaurants, in Washington state, are owned by Koreans.

“You would think there would be a few more Korean people wanting to do Korean food,” Kim said. “My parents got into Japanese cuisine because my dad had worked with various sushi chefs. He used to work in a fishing vessel owned by Japanese people. They taught him how to cook Japanese food while he was chef on that boat, and he worked at different sushi restaurants.”

Kim observed that there are many similarities between Japanese and Korean foods, but that the preparation is totally different. While Koreans do a lot of pickling, there’s a great deal of slow cooking in Japanese cuisine.

Kim, who took over Sushi Joa’s general operation three years ago, while still in his early twenties, hopes to bring more Korean elements into his restaurants’ offerings.

“My parents decided at the time they went into business that Korean food is a little too difficult to maintain consistency,” said Kim. “Korean food really comes from the heart so it changes, based on chef, it changes based on mood and it’s not very well refined. They also felt that American people didn’t quite have that palate yet for Korean food. It’s spicy and pickled and very bold and robust. I keep telling them that the American palate has changed. In the future, I’ll probably be venturing more into Korean food.”

Whatever changes may come to Sushi Joa’s menu in the future, Kim is proud of his family’s achievement in successfully building a business and passing it on to a new generation.

“My parents supported me for the first 20 years of my life. I think it’s only fair that I support them for the next 20 years.” ■

May 2015 | 13

A taste of Mexico in Tenino

By Andy Cook, Contributing Editor

There are many amazing flavors and culinary regions in Latin America that enrich the tapestry of Washington restaurants. To give fair credit to all of them would require a book or even a series of books. Alas, we only have a single page of a single issue of Washington Restaurant Magazine to do so.

Don Juan’s Mexican Kitchen is a relatively new thread woven into our Washington restaurant tapestry. It’s earned quite a fan base in a short amount of time, and in an unlikely spot – Tenino.

If you’ve never heard of Tenino, you’re not alone. It’s one of Washington’s many small towns, tucked away and surrounded by old growth evergreens. It’s between Olympia and Centralia, 20 minutes east off I-5.

Owner/founder Juan Martinez was kind enough to speak with me about the story that led to Don Juan’s Mexican Kitchen. To be fair, Don Juan’s is an effort of the entire familia Martinez. It began and continues as a family’s heritage and journey.

Juan’s parents immigrated to the Northwest 30 years ago. His mother hails from Chihuahua, in Mexico’s far north, while his father is from Guanajuato, in central Mexico. His mother’s cooking of the dishes from his father’s region acted as a touchstone for the family’s heritage, inspiring Juan’s culinary pursuits.

As a young man, he pursued two years of culinary training at the reputable Instituto Nacional de Gastronomía, in Mexico City, where he fine-tuned the expansive culinary skills taught to him by his mother during his formative years.

What he brought back from his training ultimately manifested itself in Don Juan’s Mexican Kitchen.

“We are a family-owned and operated restaurant,” said Juan.

“We’re deeply proud of our culture, and it shows through our food and our service.”

No argument here. When I asked around about Don Juan’s, the response was universally positive, if not enthusiastic, so 14 | warestaurant.org

I ventured with my family to Tenino to check it out. We were all immediately impressed.

Before we even took a bite, the dedication, loyalty, teamwork and professionalism captured our attention. The staff was coordinated, sanitary and friendly; attending to all the details, great and small, in a busy restaurant.

Our server took the time to introduce us to a way that Don Juan’s delivers authentic flavors of Latin America: sauces. We were given a painter’s palette for our palates. While much of Don Juan’s ingredients are locally sourced, the spices are uniquely imported from the best artisans of Mexico, and it shows. The spices that are used for their fresh daily sauces seem to be the cornerstone of the entire menu.

Like wine paring, one can compare and contrast with each entrée or appetizer until you’ve zeroed in on the best combination for your individual taste. We tried many combinations with our variety of entrées and each sauce effected the overall dish in pleasant and unexpected ways, making one entrée seem like many. We didn’t want to leave anything behind and were provided with sturdy, yet compostable to go containers that scratch the surface of Don Juan’s sustainability efforts.

Don Juan’s craft cocktails are top notch. My wife is a genuine fan of a great margarita, and she loved the Cadillac Margarita she ordered, but when the bartender brought her a sample of their cucumber cilantro margarita, she slid the Cadillac aside with a smile (No worries; she got back to it later.) In fact, even the cilantro was painstakingly imported from Juan’s favorite source in Mexico.

Don Juan’s Mexican Kitchen boasts regulars from Seattle, Portland and even a smattering of Eastern Washington diners.

The Martinez family is excited to be expanding their reach this summer when they’ll cut the ribbon on a new restaurant in West Olympia. ¡Gracias familia Martinez! ¡Buena suerte! ■

Greek food: Delicious, good for you and growing in popularity

By Stephanie Davenport, Contributing Editor

Gyros. Souvlaki. Tzatziki sauce.

Keftethes. Moussaka. The gentle, pleasant taste of egglemon-based avogolemono soup.

If the very thought of these Greek culinary goodies isn’t enough to make your mouth water, then you have no idea what you’ve been missing.

Increasingly, Americans are waking up to the riches of Greek cuisine. According to a 2012 survey by Technomic, 49 percent of its respondents had tried Greek cuisine and liked it. Additionally, 23 percent said they hadn’t tried it yet, but would like to experience it. Most impressive of all, 32 percent of the survey’s respondents reported that they ordered Greek flavors or foods on occasion approximately every 90 days.

This rise of interest in Greek food is attributable to several factors other than the fact that it tastes really good. Celebrity chefs are emphasizing their Greek roots while high-profile Greek restaurants are gaining national attention. Additionally, the Mediterranean Diet has grown in popularity since it was introduced in 1993.

More than 200 Greek-owned restaurants exist in the Puget Sound region alone, and more than 300 can be found throughout the State of Washington. In large part, these Greek restaurants are the result of immigrants who entered the restaurant business in order to survive in a new country, get a new start in life and gain the opportunities that ownership can bring.

Today, regional ethnic and Mediterranean cuisines are in the top 100 food trends for 2015. Greek food is in the top 20 growing menu concepts, in Washington, during the last five years.

You would never think that there was a time when traditional Greek food wasn’t appealing to Washingtonians, but that’s exactly the case, according to John Nicon, creator of the “A Place at the Table” exhibit at Seattle’s Museum

of History and Industry. “A Place at the Table” tells the story of more than 100 years of Greek restaurants, culture and the entrepreneurial spirit of restaurateurs through photos and stories.

“Initially, Greek food was too strange for people, so the first Greek restaurants around here focused on stews and soups, things that were hearty and could keep people warm or what was considered American food,” said Nicon. “They also thrived by serving high volumes of alcohol and reasonably priced food.”

The Greek food we appreciate today is far from what it started when Greek immigrants first came to America. Indeed, it has gone through many changes over the years.

“Changes in the American culture increased public acceptance and the appeal of Greek food,” continued Nicon. “After World War II, there was a surge in the appeal of community, which gave rise to festivals where more ethnic food was the fare. Festivals were where casual Greek dining really took off. Then during the ‘60s and ‘70s, movies really increased the fan base of Greek culture, and that escalated ethnic Greek food in a fine dining atmosphere.”

Greek food continues to increase in popularity as people grow more health-conscious. After all, the Hellenic diet emphasizes plant-based foods, spices instead of salt and fish and poultry more than red meat. The cuisine also uses some flavorings more often than other Mediterranean cuisines do, namely oregano, mint, garlic, onion, dill and bay laurel leaves.

Most of all, however, as well as being good for you, Greek foods are “polí nóstimos” or “very delicious,” as we would say in English. If you have not experienced this superb Meditteranean cuisine, you owe it to yourself to get yourself to a Greek restaurant as fast as you possibly can and try it out for yourself. Your taste buds will not be disappointed. ■ May 2015 | 15

Today’s

Menu Trends: Special occasions, local economy

consumers

lifestyle choices in a ‘big picture’ make

By Sheryl Jackson, Research Editor Consumers know what they want – and expect to find it everywhere Decades ago, dining out mainly was reserved for special occasions. Today, it’s a part of the daily lives of millions of Americans. Because consumers increasingly rely on restaurants to provide their meals and snacks, their expectations of quality and variety on restaurant menus also have grown.

kind of way and

apply those

preferences to a wide range of situations

Today’s consumers make lifestyle choices in a “big picture” kind of way and apply those preferences to a wide range of situations – including dining out. As Americans lead ever busier lives with little leisure time, they want and expect menu options that allow them to adhere to their chosen life philosophies without sacrificing convenience.

Those who seek healthful lifestyles want nutritious options on all types of restaurant menus. They don’t want to have to search for specialty concepts. Those who want to be eco-friendly look for those features on menus, as they would when shopping for cars or household cleaning products.

The trend is one of advanced knowledge of food and dining continues, with consumers reaching a new level of adventure and sophistication in their food choices. NRA research shows that nine in 10 consumers say food quality is an important factor for choosing a restaurant, and six in 10 consider themselves more food adventurous now than they were two years ago. More than half also factor in the availability of innovative food they can’t make at home and food they haven’t tried before into their restaurant decision matrix.

– including dining out.

In turn, nine in 10 restaurant operators also agree that their guests are more knowledgeable about food and more adventurous in their food choices than they used to be, and that guests pay more attention to food quality now than they did just two years ago.

Taste buds branch out Consumers who say they are more adventurous in their food choices at restaurants than they were two years ago.

80 70 60 50 40 30 20 10 0

64%

All adults

77%

68%

Age 18-34 Age 35-44

59% 55% 52%

Age 45-54

Age 55-64

Source: National Restaurant Association, National Household Survey, 2014

16 | warestaurant.org

Age 65+

Menu renewal As consumers’ expectations evolve, restaurant operators continually add new items to their menus. Tableservice restaurants generally are adding more items than limited-service restaurants, though both segments are expanding selections when it comes to beverages, sourcing, featured items and menu sections. Not only did they do so in 2014, but a significant portion also plans to continue that trend through 2015.

Special occasions still drive consumers to their local restaurants While consumers have more variety in their everyday restaurant choices, special occasions still drive them to dine in restaurants with the top three holidays being, in order, Mother’s Day, Valentine’s Day and Father’s Day. Consumers have different reasons for their dining choices on each of these holidays.

Mother’s Day

Menu variety grows Restaurant operators who added new menu items in 2014 Family dining

Casual dining

Fine Fast dining Quickservice casual

New entree

85%

91%

98%

74%

79%

New side or snack-size item

74%

81%

79%

47%

73%

New dessert

67%

74%

86%

47%

59%

New kids’ menu item

39%

35%

36%

5%

36%

New seasonal/limited-time items

56%

86%

95%

89%

75%

New locally sourced item

56%

63%

88%

5%

52%

New item identified as nutritious/ healthy

59%

58%

54%

21%

55%

New non-alcoholic beverage item

41%

49%

54%

39%

53%

New alcoholic beverage item (of those serving alcohol)

78%

90%

98%

N/A

57%

Mom’s favorite restaurant meal on Mother’s Day is...

Type of restaurant moms would most like to visit for their special Mother’s Day meal:

STEAK, SEAFOOD OR BARBECUE

34%

AMERICAN CUISINE

24% 21%

ETHNIC CUISINE* Menu planning Restaurant operators who plan to add a new menu item in 2015 Family dining

Casual dining

New entree

89%

94%

100%

68%

84%

New side or snack-size item

76%

82%

80%

37%

75%

New dessert

71%

79%

95%

47%

66%

New kids’ menu item

58%

44%

35%

21%

49%

New seasonal/limited-time items

74%

88%

95%

84%

86%

New locally sourced item

59%

71%

86%

5%

66%

New item identified as nutritious/ healthy

69%

70%

61%

37%

64%

New non-alcoholic beverage item

48%

47%

54%

42%

58%

New alcoholic beverage item (of those serving alcohol)

81%

88%

100%

N/A

68%

19%

BUFFET

Fine Fast dining Quickservice casual

?

0

3% 5

10

15

20

25

30

35

MORE holidays on next page

May 2015 | 17

Father’s Day

Valentine’s Day

Patrons’ most important factor in choosing the restaurant for their Valentine’s Day meal

Father’s Day diners’ most important factor in choosing the restaurant for their special meal

Restaurant that you haven’t been to before

11%

Don’t know

1%

Your companion is planning the restaurant visit, so it’s out of your hands

12%

60%

Dad’s favorite restaurant, regardless of Father’s Day specials

15%

Restaurant that is kid-friendly Restaurant that is offering special menu or promotion

13%

13%

Restaurant that Dad hasn’t been to before You or your companion’s favorite restaurant

Restaurant with a romantic atmosphere

42%

21%

6%

Restaurant with Father’s Day food and drink specials

6%

Don’t know

0

10

20

30

40

50

60

Menu trends continue to drive local economy Washington’s menu trends over the past decade reflect national trends. In fact, 31.4 percent of Washington’s restaurants have an ethnic menu concept. During the past five years, Washington menus have evolved and diversified to accommodate Washington’s consumers. Two of the top three growth leaders reflect this trend.

Five year menu growth

25 22.06%

20 17.73%

15.52% 16.07%

r

c

the ,o nic Eth

spe

Am

eri

ca

n,

&t ba rs

rts Pu b

spo

cifi

ns ave r

ers

e&

Bu rg

an xic

1.45%

ffe

&s

es ich

lian

dw

an

Ita

8.64%

Me

s

a -8.45%

li s

ral ne Ge ca n, Am eri

5.38%

De

-9.52%

-10

Piz z

-5

As

0

ian

2.39%

ub

5

De sse r ts

10

Co

15

21.43%

** Ethnic, Other include Indian, French, Cuban, British, Russian, Irish, Greek, German and others. Does not include Asian or Mexican.

Sources: NRA’s “2015 Restaurant Industry Forecast” http://www.restaurant.org/News-Research/News/Valentine-s-Day-remains-big-dining-out-holiday http://www.restaurant.org/News-Research/News/Dad-s-favorite-leads-restaurant-choices-on-Father http://www.restaurant.org/News-Research/News/Mother-s-Day-restaurant-meals-on-the-menu-for-80-m Washington Restaurant Association

18 | warestaurant.org

Discover the FSA Difference

At Food Services of America, we know that your success is our success; we are deeply committed to our partnership.

We provide all of the elements to make your restaurant more succesful. With exclusive products, comprehensive

programs and our knowledgeable sales consultants we give you the ability to

meet all of your needs - wholesome food and necesary equipment, safely delivered to your door. See why thousands of

operators throughout the Northwest have

chosen FSA as their distributor of choice.

Produce Center of the Plate Buisness Solutions Seafood Beverage Disposables Supply & Equipment Call us today to see what ingredients we can add to your recipe for success.

800-562-5317

May 2015 | 19

Between Mother’s Day and the summer season

By Andy Cook, Contributing Editor

If you implement sound strategies, Mother’s Day became a you can make the most out of the time national holiday in 1914. between M-Day and summer, all the while building inertia that will carry you Traditionally, it involved through the post-September slump. showing your love and appreciation for your Training. This is a prime time to the knowledge base for all your mother (or mother-figure) expand newest hires. Open expectations of core with flowers, cards and knowledge and skills is vitally important to new team members. They, as well as other gifts. Today these your established employees, want to do tenets still hold true; only well. Every restaurant I’ve ever worked for, whether as an hourly staff member now, the event centers or salaried manager, has had a story around a meal that Mom and a standard. The restaurants I’ve provided me with the greatest doesn’t prepare, probably opened body of knowledge on both fronts. The in a restaurant. training is, by far, the most thorough; Mother’s Day is the single busiest holiday of the year for restaurants. It’s also the unofficial “opening day” for the restaurant industry’s busy summer season.

Now that you’ve made it through the big day, your eyes are firmly focused on properly filling the ranks of your staff through September. Mother’s Day has passed, and you may have more people than you need. What do you do with those extra bodies? How can you leverage the slow build up toward longer, warmer days and the post-school year shift of family activities?

20 | warestaurant.org

understandably so, we didn’t have the distraction of all those pesky guest to serve. Come opening day, the customer’s needs take center stage.

Your newest hires entered an opened, established restaurant. You’ve no doubt paired your trainees with the staff you deem to best embody the spirit of your restaurant’s story and standards. Make no mistake, if left on its own, your restaurant’s vision will develop cataracts unless its leadership doesn’t point a laser to cut through the cloud that forms between your restaurant’s operations and its vision.

Does your restaurant have a communications board for employees? Post short messages that are in line with your establishment’s story and/ or goals; be sure to get the employee’s attention by using larger font or images. Every restaurant has a gathering spot or a bottleneck of smaller groups.

Maybe it’s your break area or the office at the end of the shift. Use those times and places to open up discussion about what you want your employees to know

in a group. Engaging a group will help bypass the employee/employer filter; employees can enrich each other’s body of knowledge on a peer-to-peer level. This can be effected as simply as asking a group, “What do you do [state example]?” Alternatively, announce that you’ll be asking employees about a certain topic later so they’ll spend a minute making sure they can respond well. Whatever your tactic, consistency is key.

Streamline. This is a terrific time of the year to take a critical look at the details of your restaurant’s workflow.

If you’ve noticed areas in need of improvement, be assured that there are other areas in need of improvement that have escaped your attention. Engage your staff from the newest dishwasher to your top leaders. Everybody has their own area of focus to which others do not pay such close attention.

Once upon a time I was a dishwasher, and to get the bussers to stack the plates better, I would always leave one plate of each type on my counter so they’d naturally place incoming dishes where I wanted them. The result was fewer chipped or broken plates.

Maybe you want to initiate waste separation. This can be a win/win.

Consumers are gravitating toward sustainable practices. If they know you’re putting out the effort to recycle, compost, etc., you’ve become aligned with their values and this promotes loyalty. It also helps bolster your bottom line. How? Besides reducing waste costs, the simple act of separating will likely rescue countless multi-use small items such as spoons or ramekins from the garbage.

The challenge here is getting new practices to stick. The dynamic nature of the foodservice biz makes us hold on tightly to the routines and habits of

the environment. Because of this, we restaurant people rely on whatever we can outsource to muscle memory.

We’ll stubbornly adhere to a 10 minute routine we’re used to, rather than adopt a new five minute routine we don’t know. Stick with it for four to six weeks, and there’s no need to go it alone; recruit some key members of your staff to help your employees internalize the new procedure (A couple of free meals should get them on board.).

Promote. There are still some

touchstone events that sprinkle the calendar between now and summer. Use these times to win the hearts and minds of your clientele.

Prom season is upon us. Yes, it’s a cringeworthy dark cloud of awkward teen diners in their weird formal costumes, but the cloud does have a silver lining of which I’ll address shortly.

First, why not streamline the process for the mutual benefit of you, your staff and tomorrow’s adult consumers? Make them a flat price special menu for which they and their parents can budget.

Promote it as a special menu tailored specifically for them.

Let’s be honest. ‘These kids’ priority isn’t going out to eat; they’re eating as part of the formal dance ritual. Populate the special menu with the most commonly ordered dishes (burgers, chicken fettuccine, steak, etc.). Include a nonalcoholic beverage and a tip.

Here’s the silver lining: Your staff will thank you, your young diners will thank you and their parents (the ones with the cash) will thank you. In fact, they may thank you in person soon. Some of those prom kids will be graduating in a few weeks and they or their parents choose the restaurants in which their families celebrate.

Father’s Day is one of the top five restaurant holidays, and it lands smack dab in the middle of most graduation

Stocking up.

celebrations. If your business is in the habit of using coupons, hand them out as guests leave in order to increase your chances of their prompt return.

Another thing to consider is reaching out to local hotels and spreading some of those coupons out to them and their guests. A winning strategy here would be to issue some gift certificates to the hotel workers, enlisting them in your marketing efforts. Father’s Day and graduations often bring out-of-town guests to your community, and this strategy has legs since a lot of people travel to a lot of places throughout the summer.

Do you do birthday specials? If not, you should. It would be wise to extend your arsenal of specials toward anniversaries as well. The highest concentration of birthdays and anniversaries are June through September.

You don’t have to give away the kitchen; token offerings are all it will take to lean potential guests in your restaurant’s direction for their celebrations. If handled well, such offering can be effective bait toward your overall marketing strategy. Be it social media, email or otherwise, people like free stuff, and ironically, they’re willing to pay for it.

You’re likely in the habit of replenishing your supplies for the busy season ahead. A word of advice – don’t put it all in circulation at once. Drip feed the new stock. When the resources are plentiful, your workers, although they may be employees, tend to be more careless. It’s simply human nature.

The overall goal here is optimization.

For many Northwest restaurants, the summer can be an exhausting crush of business. Getting a running start at it will not only maximize your earning potential, but you’ll come out of the season with your standards far less diluted and your client base expanded. ■ May 2015 | 21

MEMBER SPOTLIGHT

Member Spotlight: Food Services of America

By Andy Cook, Contributing Editor This being our annual Mega-Trends issue, sponsored by Food Services of America (FSA), we’re dedicating our member spotlight section to Randy Irvine, FSA president, in Seattle. Sustainability practices are at the apex of consumer trends in foodservice and FSA is proud to be at the forefront. FSA is the Randy Irvine first broadline food distributor in the U.S. to be certified for its sustainable agricultural and food handling practices. Check it out here – http://bit.ly/1CBtW6o

Listen to WRA’s DineNW radio show for great conversations about ethnic foods and restaurants

By Andy Cook, Contributing Editor

I met Randy Irvine recently at a Washington Restaurant Association event and, wouldn’t you know it, we talked about the restaurant industry.

He’s been with FSA for 26 years. Randy entered the workforce at the age of 15 as a dishwasher. Here are some highlights of my recent conversation with him: Q. How did your first job as a dishwasher prepare you for the workforce?

A. I really learned a lot from the independent restaurant owners I worked for; they showed me the value of an earned dollar and the value of a saved dollar. They taught me how to take care of customers. They helped me answer new questions: How do you serve people? How do you do it the right way? That really instilled some good values in me as I entered the workforce. Here I am, years down the road, and I’m still in that same mode – serve the customers, do it right.

Q. You were mentored by a restaurant owner; what impressed you about the role restaurants play in our culture?

A. That’s what makes a community – the small business owners and the restaurateurs that make a living by serving their community.

Restaurants are a gathering place for friends and families, and I think that’s something great about this industry; you get to be a part of all that.

Q. The foundation of your career has been built on food service; what about your 11 years in restaurants resonate with you today?

A. While I don’t directly serve the people like I used to, I serve the restaurateurs who serve the people. I still believe in the same philosophy I did when I was a kid, new to the workforce; take care of the customer and everything will take care of itself.

The restaurant industry served a young Randy Irvine well; now he serves the industry. Thanks, Randy! ■

22 | warestaurant.org

America the melting pot. We are a collection of the world’s cultures homogenized – to varying degrees – from coast to coast. One ideal we hold onto and project is the concept of the American Dream; spit, grit and stickto-it-iveness breeds success.

Nowhere else is this more on display than the restaurant section of the Yellow Pages… if you haven’t recycled yours already. ”Ethnic” restaurants embody the concept of the American melting pot; all do a service to their culture of origin and their culture of destination. For some, their restaurant grew from a desire to curb homesickness through familiar tastes. For others, it’s an expression of sharing their culture’s delicious flavors, and we, the diners, are the better for it. Here in the Northwest, we are an adventurous lot, and we’re bringing our palates with us.

We crave new experiences. Many of us love to travel, and when we can’t physically venture to exotic destinations, at least our palates can.

Below are a fraction of these restaurateurs we’ve had the pleasure of interviewing on the Washington Restaurant Association’s own weekly radio show, DineNW.

DineNW broadcasts on the airwaves every Wednesday at noon from Tacoma’s KLAY AM 1180. All previous broadcasts are collected as podcasts and can be accessed by scanning the provided QR codes.

Greg Kim (Sushi Joa, Mercer Island & Kirkland) http://www.sushijoa.com/about/ Sushi Joa found a home and community in Mercer Island in 2009. It began as a family business, owned and operated by Greg Kim’s parents. Greg has successfully taken over operations and expanded the restaurant’s reach to Downtown Kirkland, where he’s offering a terrific happy hour and putting an urban lifestyle spin on their family’s flagship restaurant. http://wra.cc/wra0515a Mariana Martos (Sur 16, Seattle) http://www.sur16.com/ The name Sur 16 is a nod to both the region of this restaurant’s menu and the 16th Century, which birthed Mestizo cuisine (and tequila!) The Martos family hails from Mexico City, and they bring cuisine from as far south as Venezuela and Colombia. Sur 16 uses Northwest fresh, locally sourced ingredients, prepared Mestizo style. http://wra.cc/wra0515b Judi Hyman (Two Koi Japanese Restaurant, Tacoma) http://www.twokoi.com/ Family owned with Chef Jackie Young Koh, and located in the heart of Tacoma’s thriving Museum District, Two Koi’s menu offerings range from traditional Japanese to Northwest fusion. Two Koi offers the largest sake collection in the area, numbering at more than 40 varieties. The restaurant retains a Level 1 sake sommelier, and offers sake classes to community. http://wra.cc/wra0515c Eliado Preciado (Nana’s Family Mexican Kitchen & Cantina) http://nanasmexicankitchen.com/ Nana’s menu is inspired by the owner’s mother’s cooking, leaning towards finding the ingredients used in Mexico here in the Northwest. Nana’s is located in a 100 year-old house filled with Mexican “street art.” Visiting Nana’s is like stepping into a beachside cabana in Mexico. The restaurant’s menu is inspired by cuisine from the central Mexican state of Jalisco. http://wra.cc/wra0515d

Joana Chong (Korean American Chamber of Commerce) https://www.facebook.com/KFoodWorldFestival K-Food Festival is an annual event located in Bellevue. Its goal is to educate and promote Korean cuisine and introduce Korean food to the mainstream. Events promoted at the K-Food Festival include an introduction to Korean food, ingredients and preparation, and demonstrations by local Korean chefs as well as visiting Korean national chefs. Korean drink sampling is also offered with the producers on hand. At the 2014 K-Food Festival, there was also a raffle with a grand prize of a culinary tour of Korea… well, South Korea. http://wra.cc/wra0515e Tom Thanu (Moksha Indian Cuisine, Bellevue) http://www.mokshadining.com/ Moksha is focused on healthy, authentic food from the southern region of India; vegan, vegetarian, halal, as well as many gluten-free options, are on the menu. To support its mission of nutrition, everything Moksha makes is from scratch. Tom Thanu’s culinary background started as a UW software student who experienced a gastronomic culture shock, and learned to cook home-style food to curb homesickness. Tom opened Moksha to expand the Northwest’s food scene through Indian spices and authentic offerings. http://wra.cc/wra0515f Teddy Vasquez (Coa Mexican Eatery, Mount Vernon) http://coaeatery.com/ Teddy speaks about the explosion of Mexican cuisine throughout the United States and the Northwest. Inspired by chefs and their creations while working in other restaurants, Teddy gravitated to the profession. Involved in Eat Local: Mount Vernon, Coa won a featured cook off, titled Farm to Food. Coa’s winning dish was produced exclusively from offerings of the local farmers. http://wra.cc/wra0515h C.J. & Surinder Singh (Gateway to India, Tacoma/Gig Harbor) http://www.gatewaytoindiarestaurant.com/ Gateway to India focusses on North Indian cuisine. This family owned Indian restaurant prides itself on its menu’s authenticity, proclaiming that its food is “not a watered down version”… it is spicy hot! The Singh brothers maintain that Indian food is trending because of its spices and their medicinal qualities, which are not only unique in flavor, but also add to nutrition. http://wra.cc/wra0515h ■ May 2015 | 23

Introduction to a master chef

By Lyle Hildahl, WRA Education Foundation Director

At the 2015 Boyd’s® Coffee ProStart Invitational state competition, in Lakewood, Master Chef Roland G. Henin participated as a culinary judge and hospitality inspiration. He also gave a keynote address to the students at the awards ceremony. Because of the involvement of chefs from across the nation like Chef Henin, students in the program receive training and advice from the best of the best.

Renowned Chef Thomas Keller, owner of the French Laundry, in Napa Valley, Calif., and Per Se, in New York City, cites Henin as his mentor. Keller helped select Henin to coach for the Bocuse d’Or. Earlier in his career, Henin coached the 1992 gold medal U.S. Culinary Olympic Team. He also received the firstever National Chef Professionalism Award ever granted by the American Culinary Federation. This success helped him to become the director of the Culinary Arts Department at the Art Institute of Seattle. He’s also taught at the Culinary Institute of America and Johnson & Wales College of Culinary Arts. ■

Master Chef Roland Henin Awards speech at the 2015 Boyd’s® Coffee ProStart Invitational

Attending a ProStart competition is like watching a who’s who of the Washington hospitality scene, and this year, Chef Henin shared valuable information with the students that many will carry forward with them throughout their careers.

Rather than summarize the chef’s advice, we will let you see both his awards speech as well as an interview conducted by the Washington Restaurant Association as Chef Henin left the competition. Both ProStart and the WRA are thankful to all of our mentor chefs, teachers and students. You are actively shaping the future of the industry!

Master Chef Roland Henin After competition interview

Roland G. Henin is an American chef, and the corporate chef and chief culinary ambassador for Delaware North Companies. He is one of approximately 60 certified master chefs in the U.S., and has been recognized as an accomplished chef, culinary teacher and cookbook contributor throughout his career. He coached Timothy Hollingsworth for the 2009 Bocuse d’Or in Lyon, France. http://wra.cc/wra0515p

24 | warestaurant.org

速

INDUSTRY CALENDAR May/June

NEW RESTAURANTS 5b’s Bakery, Concrete

Training

Alibi Room, Seattle Blind Buck, The, Spokane

Ice Cream Social, Tacoma Jimmy John’s, Tacoma

June 2

ServSafe® Manager, Seattle

June 9

ServSafe® Manager, Kent

Blue Water Bar & Grill, Friday Harbor

Knitting Factory Concert House, Spokane

June 11

ServSafe® Manager, Olympia

Borracho Tacos & Taquileria, Spokane

La Jara, Tacoma

June 15

ServSafe® Manager, Everett

June 23

ServSafe® Manager, Fife

Brigid’s Bottleshop, Edmonds

Lamplighter Public House, Seattle

Brooklyn Deli, Spokane

Little Jerry’s, Spanaway

Bruchi’s, Spokane, Cheney

Little Taipei, Bellevue

Meetings

Canal Market, Seattle

Magnolia Village Pub, Seattle

May 6

Retro Trust Meeting

Charmers Bistro, Freeland

Meeples Games, Seattle

May 6

MSC Sub Committee Meeting

China Pearl, Friday Harbor

Munchery, Seattle

June 16

Board Development Conference Call

June 23

Government Affairs Committee Meeting

Chop Shop Café & Bar, Seattle

Oven Wood Fired Pizza, Bellingham

Cocina 18 Mexican Restaurant, Mount Vernon

Pickles Deli, Clinton

Famous Dave’s, Tacoma, Puyallup, Silverdale, Tukwila, Everett

Q Nightclub, Seattle

Events June 2

Spokane Golf Tournament

Portico Latin Bistro, Langley

Friendship House Café, Mount Vernon

Scott’s Dairy Freeze, North Bend

G. Donnalson’s Pour at Four, Tacoma

Skagit Bistro, Mount Vernon

Garland Theatre, The, Spokane

True Legends Grill, Liberty Lake

Globe, The, Spokane

Volunteer Park Café, Seattle

Happy Belly, Tacoma

Wild Blueberry Restaurant, Sedro Woolley

Harvester Restaurant, Spangle Haven Pub, Tacoma Hot Cakes Chocolate Molten Cakery, Seattle

Yardarm Pub, Des Moines ZZ’s Chinese Food & Pop Jones BBQ, Tacoma

NEW ALLIED MEMBERS

26 | warestaurant.org

Fit HR Amanda Mayo amanda@fullyhr.com 303 91st Ave NE E502 PMB 107 Lake Stevens, WA 98258-2539 800.457.9842 www.fullyhr.com

UCN Biz Group Marketing Brian Kaplan bk2ucn@gmail.com 5001 Parker Rd E Sumner, WA 98390-2829 253.863.6619 UCNBizgroup.com

Fully Integrated Team (fit) HR represents the most advanced expression of the dedication and experience of our team successfully guiding businesses to greater stability, growth and prosperity.

Turn challenging employees into productive, collaborative members of your team with our integrated services.

Free consultation and 10% discount on all services.

We are a marketing firm that helps small to medium sized food service establishments and related industries with marketing, branding, customer acquisition and retention. We provide up to 14% loyalty benefit to our clients with the use of our Loyalty Rewards Program. The card membership is free and can be obtained at our website www.puyalluployaltymerchant. org or puyalluployaltymerchant.net for more info before registering for free membership in our program.

Marketplace EMPLOYEE BACKGROUND CHECK

COMPLETE CREDIT CARD PROCESSING SERVICES

A reported $4 billion is lost annually to embezzlement and a violent employee incident costs employers, on average, an incredible $250,000. According to Airfactz Screening & Reporting Services, a WRA endorsed employee background screening partner, one-third of job applicants lie on their applications and another five percent falsify their social security number. In today’s economically challenging times, employers are more likely to see a rise in embezzlement and other potentially harmful behaviors. Protect yourself with an employee background screening for a mere $19 investment for peace of mind with Airfactz.

Visit warestaurant.org for more information.

Increase your profits by reducing your card processing expenses. Heartland Payment Systems will help you do just that by eliminating outsourcing and middlemen- delivering cost savings and streamlined processes to your restaurant.

WRA member pricing: Fair pricing for WRA members.

Contact HPS online or contact Harry Wagoner for a personalized quote today. Email: Harry.wagoner@e-hps. com | Phone: 405.818.0914

MEDICAL AND DENTAL COVERAGE The Washington Restaurant Association designed a health care plan just for WRA members. The Hospitality Industry Health Insurance Trust (H.I.H.I.T.) enables business owners in the hospitality industry to provide affordable healthcare benefits statewide. Contact Amber Hahn at 877.892.9203 for a FREE quote.

See the full suite of WRA and NRA products offered through Heartland Payment Systems here: http://www. heartlandpaymentsystems.com/Products-Services/ Payment-Processing BIG DISCOUNTS ON OFFICE SUPPLIES SAVE MONEY. Discounts up to 80% off MSLP on hundreds of commonly used industry supplies and your own custom list of 75 additional items with the same steep discounts.

WRA Members sign up here: http://wra.cc/wraofficedepot Employees and Family sign up here: http://wra.cc/ officedepotemployees

Find What You Need at the

Online Buyers Guide DINING & ENTERTAINMENT

SERVICES

New Site!

EQUIPMENT & FURNISHING

FOOD

HUMAN RESOURCES

SUPPLIES

BEVERAGES

AND MORE!

Visit warestaurantmarketplace.com today!

28 | Marketplace_ad2013.indd warestaurant.org

1

11/6/2013 11:57:29 AM

Join Us Next Year:

MARCH 20-21, 2016 • Seattle, WA WASHINGTON STATE CONVENTION CENTER

Thank You TO ALL OUR SPONSORS,

Attendees and Exhibitors for Another Great Show!

The Northwest Foodservice Show would not be possible without the generous support of the following organizations.

Thanks to their substantial contributions, the Show remains the prime food and beverage exhibition in the region and is able to provide valuable learning and networking opportunities for the industry year after year. Thank you for continuing your commitment to the foodservice and hospitality industry in the Pacific Northwest!

Presenting Sponsor:

Education Seminars:

Official Show Bag:

VISIT NWFoodserviceShow.com

Mobile Charging Station:

Cold Food Storage Provider:

to:

• See Show Photos • Discover Exhibiting and Sponsorship Opportunities • Get 2016 Show Information

SHOW INFORMATION, CONTACT: Orran Greiner, Tradeshow Manager at 503.582.9482 or OrranG@NWFoodserviceShow.com

The Northwest Foodservice Show is produced by the Oregon Restaurant & Lodging Association and the Washington Restaurant Association.

Ask the Expert | Restaurant Profit Coach

Use the five R’s to increase menu profitability

By Rick Braa, CHAE

Q:

This time of year we evaluate our menu for changes. In the past, we’ve done this on emotion rather than data. Where should we start our analysis?

A:

Menus are the secret love affair of restaurant owners. They often reflect the founder’s aspirations and ideas of what is missing in the market. Evaluating the menu several times per year creates good habits that keep the brand fresh. Tracking what sells and, just as importantly, what doesn’t sell is a weekly task to identify trends and assist in adjusting the menu. The top 20 percent of items sold typically represent 70 to 80 percent of sales. Every item deserves a stringent analysis of whether it belongs on the menu. If analytical behavior is slack or absent the number of menu items will increase, creating opportunity for performance issues. It’s natural to retain items because a vocal guest may be upset if it disappears from the menu, but facts are facts; if it doesn’t sell, take it off. Smaller menus are easier to train, use fewer ingredients, make problem solving easier, increase table turns by reducing the time spent with the menu and, if engineered correctly, maximize margin.

Evaluate your menu by day part, category and overall.

There may be things that move at lunch rather than dinner and vice versa. Start by computing the gross margin on each item and the number sold since the last menu adjustment. Once each item has been computed by total gross margin a map occurs visually on how profitably your menu lays out. Each item will fall into a category such as high or low volume, above or below average margin. Use four R’s to determine which items should stay, which ones need work and which ones need to go.

Retain high volume, above average margin items. These items carry the profitability of the menu. They tend to define the brand and create an opportunity on the upside to increase pricing. High volume, above average margin items are least resistant to price increases. They should be adjusted with every menu change. Since best sellers are most frequently purchased, ensure execution is perfect every time they come out of the kitchen since the restaurant will be judged highly, based on the number of purchases. Remember to reward these items with great menu placement. The top sellers in any list tend to be the top and bottom item. Make sure stars shine on the menu.

30 | warestaurant.org

Reprice high volume, below margin items. The number sold is high, indicating demand and guest satisfaction, creating a pricing opportunity. Since the margin is lower move these items above the average margin line with price increases. Evaluate the accompaniments and portion to potentially reduce cost if prices can’t be adjusted.

Replate or reprice low volume, above margin items. This is where the hard work comes in. These may be great items that for some reason don’t sell well. Perhaps guest or crew perception sees these items as lacking value, not reflecting the brand well or simply not interesting. By replating with higher perceived value accompaniments, guests may be persuaded to select these items. Examine pricing as well; it could be the guest isn’t associating pricing with value. A price decrease may be in order.

Rethink low volume, low margin items. Emotion is tricky.

These items may have been on the menu since inception or may even have a little following. The crew probably likes them and so do you. The problem is that they don’t sell. Remove these items or reinvent them. Move them to a specials sheet on occasion to capture the demand all at once rather than keep them on the menu. Make it a habit to think of how small you can make your menu and create room for new items more on trend.

If a menu has 50 items, the top 10 items will make up 70 to 80 percent of sales, proving that plenty of items are not selling proportionately to effort. The challenge is to shrink your menu 20 percent by cutting the bottom items and not adding back. Use the specials sheet to create interest for testing and demand items, but keep them off the menu.

Reduce the overall size of the menu and keep it fresh with new, replacement items, and you’ll see profitability increase. ■ For a more information on improving profitability and driving performance, contact AMP Services at rbraa@ampservices.com.

Rick Braa is the co-founder of AMP Services, an accounting and consulting firm specializing in helping companies grow profitability.

New And Improved Health Insurance Plans!

Our new plans with industry specific flexibility will be essential for the hospitality industry to get through the healthcare reform changes unscathed.

New plans include an extended PPO network, and employer flexibility for contribution and participation.

32 | warestaurant.org