Cup of Fat, Anyone?

And the hits keep coming for the beverage industry. The NYC Health Department in its campaign to fight obesity has released a new video that portrays what amounts to a man drinking a cup of fat to convey the harsh message that drinking soda with its current drink ingredients is nothing more than drinking fat. This video does not come as a surprise from the state of New York which has always been a leading state in addressing consumer nutritional concerns. If you remember, NYC was the first municipality to ban trans fat in food items served through food service outlets and one of the first cities to mandate that restaurants with over 20 locations post nutritional labels right on the menu.

Response from the beverage industry is quite obviously less than positive. The consensus being that this video portrays drinking soda as the root of the problem when the real obesity issue amounts to consumers understanding and abiding by the simple natural law of calories consumed to calories burned to manage weight issues. Both sides are right in my opinion. But check out this video:




It is pretty gnarly indeed. I think NYC is aiming to get your attention with this one...and they definitely got mine.
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2010 Trends: McDonald's is Adding WiFi

Speaking of food trends for 2010, McDonald's is planning to offer WiFi to its customers in 2010.This in addition to adding smoothies and frapuccinos to the McCafe line with the hope that McDonald's will become a hangout spot for customers who may otherwise choose to go to Starbucks or some other cozy environment to "chill". They are hopping on the "destination" bandwagon and hoping that by offering additional perks, they may be able to convince customers to stick around and make purchases during snack and off peak meal time hours.

I think McDonald's has the right idea, but I am having a hard time picturing what McDonald's is going to do to its atmosphere aside from adding WiFi. Starbucks and other coffee houses are known for their comfortable, home away from home type of atmosphere. Most have plush chairs and comfy couches where you can literally sit for hours and never grow uncomfortable. I'm not so sure that McDonald's current set up provides the sense of familial warmth most coffee shoppers are looking for. I never think of plush chairs and comfy couches when I think of McDonald's.

Perhaps they will add additional elements to have a separate McCafe area that can house the type of ambience they will need to succeed as a restaurant and a cafe. This could get complicated though, especially if you've got someone scarfing down a Big Mac, sitting right next to someone breezing through a magazine and sipping a latte. How will McDonald's keep their cafe furniture ketchup and grease free? Can McDonald's be both?
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The Evolution of the Marshmallow

Just when you thought marshmallows had seen their better days...marshmallow sales are up $5 M in 2008. Still dwarfed by the billion dollar chocolate industry, but a growing market segment none the less and the candy industry is taking notice. This growth may be due a new trend that involves dressing marshmallows up to take back their rightful place among other sweet treats.

Some of the newest innovations are sold under the GudFud label and include marshmallows with chocolate drizzle atop known as Zebras and marshmallows stuffed with chocolate, grape, orange or other fruity jelly fillings. Products are said to be inspired by the Japanese mochi which is a rice cake stuffed with a sweet filling and are sold in brightly colored packaging rather than your traditional clear bag signifying an immediate difference in consumer use. They’re not just for baking anymore!

Then there’s Sweet & Sara that specializes in producing vegan marshmallows (made without gelatin). Who knew? Flavors include Simply Strawberry, Cinnamon Pecan, Toasted Coconut, and Vanilla. And of course there’s the Artisan gourmet marshmallow which you can find at retailers such as Dulce Del Rocio and Recchuiti Confections which sells a gourmet S’mores kit. S’mores without the campfire…now that’s what we’ve all been waiting for!

The history of the marshmallow is fascinating and dates back to Ancient Egypt when it was known as the candy of the Pharoahs. The rebirth of the marshmallow reflects a larger consumer trend to return to comfort foods. Considering the life of the marshmallow thus far, I would say this trend has been a long time coming.

Hothead Burritos Chain Making Its Mark

Back in October, Blair pointed out the seemingly scarce existence of multi-concept franchisors. "Like a good man", she said, "they are not easy to find". I recently came across an article that brought this topic back to the forefront of my mind.

Ray Wiley is a veteran Subway franchisee that has struck out on his own. Ray and his wife Cynthia opened their first Hothead Burritos fast-casual in 2007. Today they have seven locations in the Dayton, OH area and have just signed their first franchisee, set to open mid-December. According to aol.com this could be the start of something big...as in naming Hothead Burritos one of the next big restaurant chains. Wiley's goal is to open 30 franchise operations by the end of 2010 with the ultimate goal of competing with Chipotle Mexican Grill and other fast casuals within a few years.

Wiley says there are no hard and fast rules to becoming a franchisee. This may be in part because he admits that he himself did not fit the bill of a Subway franchisee starting out. However, he clearly had the tenacity and forthrightness to be successful. The Hothead concept may be especially appealing to hopeful franchisees because the startup and royalty fees are lower than most at $23,000 and 5.5% royalty + 3% marketing respectfully. Wiley says it's not all about the money for him. He wants to help others achieve their dreams.

So returning to the original question: where are these multi-concept franchisors and do they exist? Yes, Virginia, they do exist. And Ray and Cynthia Wiley paint a perfect picture of what they look like.
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McDonald's Brings Families Together

McDonald's has the budget to make this marketing partnership a success, no doubt. McDonald's is not only connecting with its customers through this campaign, it's giving back to them as well. How cool is it to actually engage in the reality that is Avatar?

Is McDonald's leaving out a large part of its customer base being that this type campaign is quite obviously geared toward the younger generation? Probably, yes. However, this campaign and all the elements of it taking place in McDonald's locations everywhere could make McDonald's more of a 'family' destination than it already is. Sure, Grandma may have no idea who, what, when, where or how an Avatar is, but then again, who really cares? I think Grandmas across America will seize this opportunity to engage in an activity with their grandchildren that is part of their world. Not an easy feat for a grandparent in the day and age of texting and Tweeting.
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McDonald's Goes 'Green' in Europe

I am sure you've heard by now, but if not...sit down. Are you ready for some ideas to go? McDonald's is swapping out its iconic red background behind the Golden Arches for a lovely new shade of hunter green in Europe. This change is supposed to address some image issues McD's is facing in Europe as being considered a not environmentally friendly company.

While I don't doubt that McD's has made some changes to its protocol based on the global movement toward a greener planet, I am not so sure they should qualify as to label themselves "green" restaurants.

Another factor to consider here is that this color swap is only taking place in Europe. Why not in America? Oh, that's right, because there is no way Americans would mistake a change of the color wheel with a change of business as usual. In other words, American consumers just wouldn't buy it.

Which leads me to wonder--what is it about the European market that seems to invoke such a definitive decision among McD's execs as to do something this drastic? Does McD's think that Europeans are an easier sell? Does it have something to do wtih the language barrier? I think McD's is selling the European consumer a little short here. Quite frankly, I may even go so far as to say offending some consumers.

Most would agree that if McD's is truly going green, that is a good thing. But please, we all know actions speak louder than words (or colors). Don't tell us that you are green, be green.
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Fructose…The Ongoing Debate

Fructose is a simple sugar that is found naturally in most fruits and vegetables. The amount of naturally occurring fructose found in whole foods is small, and because there is evidence showing that small amounts of fructose do not raise blood sugar levels significantly, fructose has long been considered a good sugar and a healthy substitute for refined sugar. Enter high fructose corn syrup. Since it’s introduction, the amount of fructose consumed on a daily basis has skyrocketed, and with that, so has the fructose debate.

Ultimately, the fructose debate boils down to a single simple question: Is fructose good for you? Because the main source of fructose in the modern diet now comes from high fructose corn syrup, this product tends to be at the center of most debates.

High fructose corn syrup is a highly processed sugar that consists of both glucose and fructose. However, the amount of fructose in a single gram of high fructose corn syrup exceeds the amount of fructose found naturally in fresh fruits and vegetables.

For some, the issue is centered around process foods. The argument is that because high fructose corn syrup does not exist in nature, it cannot be called a natural product, and therefore is not to be considered healthy with the nutrition panel. To support this argument, studies reveal that the process by which corn is turned into high fructose corn syrup requires mercury. This process has led to trace amounts of mercury being found in H.F.C.S., substantiating the claim that it is not a healthy sweetener. In addition, it is argued that high fructose consumption leads to high density belly fat which has been linked to many health and medical issues.

Advocates of high fructose corn syrup claim that fructose causes no more unhealthy belly fat or obesity than other sweeteners, and that it contains no artificial ingredients. In fact, some studies show that the body breaks down glucose the same way it does fructose, and the two are equally safe. Instead of targeting fructose as the evil sweetener, some say, consumers should instead focus on reducing the amount of sugar in any form because it really isn’t healthy for you no matter what form it comes in.

I expect this debate will continue until public attention is turned to the next health debate, but in the meantime – what’s your stance? Check out our website!

Taste Test: Jell-o Mousse Temptations: Consumers Give New Product Thumbs Up

LENEXA, KAN. - Nov. 18, 2009 - A recent independent taste panel of consumers finds the new Jell-o Mousse Temptations Chocolate Indulgence product to be worthy of purchase. Panelists were recruited at random to participate in this blind taste test.

PROS: This product definitely hits the sweet spot without overdoing it. The mousse has "just enough chocolate taste" without being overly rich or bitter. Panelists gave the product excellent marks for both taste and color attributes. Most could not believe the product was sugar free.

CONS: The most common complaint with this product was its texture. Testers generally found the product to be "light" and "airy" but would have liked the product to be "creamier" in texture. Another side note, the flavor was mistaken by some as dark chocolate.

While the product is marketed as an individual snack cup, many testers were already thinking outside the cup. Adding cheesecake as a topper, infusing the product with coffee flavored bits or chocolate bits, or possibly adding a layer of cherry or raspberry sauce in the middle were just a few of the ideas that came up.

Overall 92% of testers gave this product either a Good or Excellent rating. Not too bad for a 2.3 grams and under 60 calories of sin free (sugar free) chocolate bliss in a cup.

Other flavors include Dark Chocolate Decadence and Caramel Crème. These products can be found in the refrigerated section of your grocer.

Ceviche - The Next Seafood Trend

In a most basic version, ceviche is simply sliced, fresh white fish marinated in freshly squeezed citrus juice, most commonly lemon or lime. Add some sliced onions and salt and you are done. No cooking necessary.

Ceviche is common in Latin America, although there are many variations of the dish. For example, in Panama, ceviche is served with small pastry shells. In the Philippines, ceviche is called “kinilaw” or “kilawin”. Its preparation is similar to the Latin American method - with the marinade made from lime juice, white vinegar, onions, bell peppers, and chilies. Hawaiians have been eating ceviche for hundreds of years, but they call it “poke”. In Peru it is often served as an appetizer or for lunch on a hot day.

Ceviche first came to the United States in the late 1980’s when many of the Latin American dishes were introduced, but it hasn’t gotten a whole lot of attention until just recently. In 2006, the dish started to become more well known, and this year, has become a pretty noticeable & desirable food trends. As we well know, this tends to happen once top chefs in Las Vegas and New York begin adding it to their menus.

With the acceptance of ceviche, chefs are beginning to experiment with the concept of no-cook dishes with other types of seafood such as mackerel and mahi-mahi or tuna in addition to more exotic, seafood such as octopus, squid, and shark. Marinade variations are changing with ingredients such as coconut milk, mangoes, and avocado. We are sure to see more and more variations of ceviche as the country “discovers” what the Latin American people have been enjoying for centuries.
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School Food Crisis

When considering the topic of stealth health, I couldn't help but think about all of the students in lunch rooms across America, and that in large part, the idea of stealth health would have to be aimed at them. But I have a hard time seeing this being implemented with school food programs being in such a crisis to begin with.

School lunch programs are under attack across America due to shortened lunch periods and the lack of nutritious options available to students. School officials say this is due to constrained lunch budgets.

Fresh foods and grains tend to be more pricey than other items found on school menus, like pizza and cheeseburgers. Unfortunately, the most expensive items on the list are often the first items to be cut, leaving students without any fruit, vegetable or whole grain options.

Needless to say, this doesn't leave much choice for students who prefer vegetarian options. Too often the only options for students maintaining a vegetarian diet are limited to PB&J sandwiches on white bread or cheese pizza. Sure, these foods meet the basic vegetarian requirements, but are they really the best choices? Should they be the only choices?

Moving on to shortened lunch periods. Schools today are trying to feed between 500 & 1,500 students in a one and a half hour window. Lunch rooms are often too small or ill equipped to serve this many students all at once. The solution adopted in many districts has been to shorten the length of many lunch periods in order to squeeze more periods and more students into the same one and a half hour window.

There is much debate about whether the shortened lunch period, fast food scarfing atmosphere is financially motivated or whether it is the result of overcrowded schools. If monies could be redirected or funding for health lunches could be increased, then fruits and vegetables could be added to lunch menus. Lunch rooms could be expanded to appropriately accommodate students.

On the other hand, if we could solve the issue of school overcrowding, there there would be less students to feed at any given time. However, this means building more schools, and that becomes yet another financial issue. In the end, this argument could go round and round. Budgets will always exist. There is no way to get around them. Perhaps we need to begin looking for solutions to our school food problems that are both cost effective and nutritious. Any ideas?
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The Rise of Private Label Brands

A decade ago, private label brands were considered by the public to be inferior copies of name brand products. Consumers purchased private label food in a pinch, but there was a certain sense of buying second-rate goods attached to those brands. And, often enough, the product did meet a lower standard than the brand name product standing next to it on the shelf.

In recent years, that has changed. Private label goods have been able to shake the mediocre stereotype and take their place on the shelves of the main stream market. In fact, private label goods have become so popular in recent years that they are not only accepted, but fashionable. This change in public perception has prompted grocery store chains to grow their private label product lines.

The private label trend is benefitting both the consumer and the private label retailer. Because private label products do not have advertising expenses, they come with a lower price tag for both the consumer and for the retailer. The consumer feels this immediately because dollars stretch further. Retailers benefit because they spend less up front for private label products.

However, and not surprisingly, not everyone is happy about the growing popularity of private label brands. Companies who have traditionally manufactured name brand products are being hit hard. The current economic climate is an invitation for consumers to watch each and every penny they spend. If they can save a few cents by buying a can of private label green beans, they will. And when they take that can of green beans home and open it up, they are pleased to discover that the quality of the product rivals the quality of name brand. Private labels are competing against brand names in both quality and in price, and winning time and time again.

This trend toward private label brands is an interesting phenomenon to watch. One thing is certain, the face of the Food Retailers market is definitely changing.

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Sarku Japan: A Quick-Service Restaurant on the Rise

Sarku Japan is growing despite the down turn in revenue for restaurant concepts across the board. If you’re not familiar, the Sarku Japan concept opened its first unit in Boston back in 1987. Today the chain has over 200 locations in 36 states. The concept is mostly found in shopping mall food courts, but the company is hoping to change that; in 2008, Sarku Japan opened its first store front version of the restaurant along with an aggressive goal to expand the number of locations to nearly 1000 over the next few years.

Consumers are becoming weary of the same old fast-food options for lunch, and are looking for healthier options at the same quick-service price. Priding themselves on their use of the freshest beef, chicken, seafood, and vegetables, and with made to order sushi and sashimi dishes, Sarku Japan has positioned themselves to be a real competitor in the quick-service industry. With healthier fare being all the rage, a quick-service with healthy, delicious, trans-free, no MSG, prepared before your eyes, inexpensive food, is not one to be overlooked.

Oh, and they're looking for franchise partners too.

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Starbucks Via - The New Instant Coffee

Starbucks new instant coffee concept Via, released last month nationwide, seems to be creating a lot of buzz, but not necessarily over the product. Rather the criticism is aimed mostly toward the Starbucks brand image and what essentially amounts to critics citing further evidence that Starbucks has sold out to mainstream America. Do you agree with the following complaints?

1. Starbucks has made a name for themselves as being an environmentally sensitive company. The introduction of Via (which comes in single serve plastic packets which are not bio-degradable) seems to reject Starbucks’ green reputation.

2. Starbucks has always been about kicking back in a clique coffee shop atmosphere sipping on your favorite cup of java. Endearing fans lament that Starbucks coffee is more than just coffee. It’s about taking time out of your day to relax, decompress and enjoy your beverage. Conversely, Via is an instant coffee that can be brewed anywhere people can find a cup of hot water. Huh?

3. A single serving of Starbucks Via costs just under $1. In a time when so many people are cutting back on extras, who is going to pay a buck for a single cup of instant coffee? Does the quality of Starbucks Via product justify the expense without the experience?

I find it somewhat daring for Starbucks to be releasing this product especially while the upheaval caused by attempting to rebrand their stores to be “local” is still smoldering. Is Starbucks pushing their luck on this? Will Via be the big comeback Starbucks is counting on, or will it flop the same way New Coke did in 1985? It’s obviously still early in the game. So far, critics are having a heyday with Via, but as we all know it’s the consumer who always has the last word.
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Wendy’s New Campaign Gets Real

I’m sure you remember the now famous “Where’s the beef?” ads (the ones with the three old ladies and the fluffy bun). I remember how great those commercials were and that they were spot on in defining the Wendy’s brand in a clear focused way. Those ads were great! But in the years since the death of Mr. Thomas, and with several failed Marketing campaigns, the brand’s image has struggled to find its place.

In an attempt to stay near the top, Wendy’s latest Marketing campaign is capitalizing on a differentiating factor that they’ve really always had – freshness. People tend to respond to that difference when they have a choice between eating foods that have never been frozen and the alternative, at least that’s the idea. In one of their commercial spots they poke fun at other burger providers who are wearing coats while taking frozen hamburger patties out of the freezer.

Another aspect of the campaign is the slogan “You know when it’s real.” I think this could be an effective strategy – people can generally relate to the concept of real vs. fake. Using a little bit of humor to highlight their “fresh” ingredients is not much different than the concept that brought us the “where’s the beef” ads in the nineties. In an effective campaign, humor can be used to capture the audience’s attention while drilling home the point of fresh ingredients.

So will this be a leg up for Wendy’s? I mean, this isn’t a new concept for Wendy’s since they’ve never used frozen beef patties. What’s different this time? Wendy’s CEO, Ken Calwell, has said that the key to the freshness concept is using the term “real.” Wendy’s has spent a significant amount of time researching this and they are banking on the term because they think it will resonate with people. I agree. And with so many failed Marketing campaigns, I think it’s time they get “real”.
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KFC’s Newest Publicity Stunt – In Good Taste?

Is KFC's newest publicity stunt in the best taste? Maybe not. Effective? I think so. Sometimes it seems the most off the wall stunts are the ones that gain the most attention. The image of Colonel Sanders demanding a seat in the UN General Assembly for "Grill Nation", giving free chicken to UN employees, and declaring this coming Monday UNFryday while handing out free grilled chicken at 5000 stores is really pretty clever. I believe this latest stunt will indeed boost sales and create a major buzz. As you said, Blair, we're all already talking about it.

While some consumers think Colonel Sander's wacky plea to the UN is quite funny, others will undoubtedly think the stunt is far from humorous as well as inappropriately timed, considering the global recession, wars in the Middle East, and UN Climate Negotiations in Copenhagen just over a month away.

My thought is that YUM! Brands' screwball marketing campaign, as silly as it is, be met with serious commitment to corporate responsibility on a global level. Perhaps in their plea to the UN, they should have also promised to adhere to the UN Global Compact's Ten Principles for Corporate Sustainability. At least that way that way we all know that for them, responsibility comes first, even if the approach is tongue-in-cheek.
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Ever heard of a Nutricate Receipt? Check it out.

Now this is what I call eye opening. What I love about this receipt is that it tells me how many calories my order has based on the way I choose to customize it. In addition, it tells me what percentage of my daily caloric intake has been fulfilled, which in turn will definitely make me think twice about what I eat for the rest of the day.

Overall, I think this is a great idea. As you can tell, an 888 calorie lunch is a little over the top, but this restaurant was not afraid to put it out there. Instead of waiting for legislation to make QSRs advertise calories and other not so glamorous nutritional information on their best selling menu items, why not just tell the consumer up front what they're getting. Could this be one proactive solution to this problem of impending doom? I think so. By spelling it out for consumers, QSRs put the ball back in the consumers' court and in the process empower them to make decisions they can live with. I believe consumers will respect this decision and thank them for giving this gift of power.

Coke Turns the Page

Coca-Cola has announced it will offer a slimmer can size in 2010. The new slim can will hold a 90 calorie serving size in comparison to the regular size can which holds a 140 calorie serving size. This announcement comes after a similar one last week that Coca-cola will also start displaying soft drink calorie counts visibly on the front of all of its products.

This is a great step for Coca-Cola and a giant leap for the industry. Pending legislation to tax soft drinks as a result of the obesity crisis in America is likely to have forced Coca-Colas hand on this. But I say, so what? If beverage and snack companies who are seemingly being sought after as the scapegoats for the crisis are willing to change their ways, then why punish them?

Our primary concern here should be awareness and education, not money making (although that would be ideal). We cannot stop people from making the choice to smoke a pack a day or making the choice to drink a Coke with every meal and then some by imposing a “sin” tax. While tax increases on cigarettes may have impacted the number of smokers out there somewhat, municipal codes to regulate smoking in public have hands down made the most impact. And let’s be real here, are we going to stop serving Coke at McDonalds or any other fast food restaurant out there? No, never. My point is that a simple tax is not going to make a significant difference in changing the way Americans think.

There are some things money can’t buy including a person’s choice. But we can make the choices healthier. Let’s not sell consumers short by assuming they are not willing to make the switch to a healthier lifestyle on their own. If a person is living a healthy lifestyle, then they certainly deserve to have a Coke without paying a premium for it. By penalizing the beverage and snack industry, we are only creating hurdles for everyone involved—consumers and companies alike. We have to give companies a chance to step up and evolve before we condemn their products with hefty taxes. We have to stop and think about the repercussions of our actions in this legislation.

Coca-Cola employs some 200,000+ Americans and an estimated 3 million in supporting industries. By implementing a “sin” tax on the snack and beverage industry are we going to achieve the goal of changing people’s minds? Or are we going to achieve some unwanted outcome as a result such as jeopardizing jobs in the process? This simple tax is just not as simple as it seems.

Going Underground for Dinner

Underground supper clubs are open for business. And if you’re not familiar with this term, you may want to acquaint yourself. This could be the dawn of a new food era.

In cities around the country, people are getting together to share meals with strangers at locations announced just hours before dinner is served (password pending). It goes like this: organized dinners are held at various people’s houses, garages, lofts, and any other structures that suit a makeshift dining room for the evening. Events are staffed by anyone from up and coming chefs, to restaurateurs trying out new dishes, to obsessed foodies who love to whip up a mean meal just for fun. These factors combined create a traveling restaurant if you will that depends on word-of-mouth buzz for business.

In NYC, a standard four course meal at one of these secret dining clubs could run you about $50 per person. Not too bad for a four course meal, but the real value in an event like this runs deeper than just the food. People are seeking something different, something new and exciting. The exclusivity of each event lends itself to the concept of a common man’s country club. And with the craze over reality TV shows centered around the culinary arts (i.e. Hell’s Kitchen & America’s Top Chef) this trend is to be (dare I say) expected?

QSR’s should take note that mainstream consumers are growing more adventurous in their dining out-ings. They’re jumping at the chance to mingle with new people and explore new foods in a new-to-them atmosphere. So how can QSR’s capitalize on such a trend? Can you find a way to create some mystique in your restaurant?

Whether through the food you offer, or the atmosphere you create, hopefully this trend could spark some new ideas and give you permission to try out that questionable idea that’s been sitting on the shelf for the past year. People are ready for a change. Think outside the restaurant.

Fighting Inflation in Your Operation

How to fight inflation in your operation? Plan for the worst, hope for the best, is my advice. Inflation is the reality we are facing and it's not going away any time soon. I think we are looking at a new (higher) plateau where food prices are concerned and I'm sure most restaurant owners & execs out there are already aware of this. Now the question becomes what can you do to mitigate the impact of rising food costs on your profits while staying competitive in the market?

First, while it is feasible to pass some of these rising costs on to your customer it is not likely that they will tolerate the entire impact. That said a large portion of the forecasted increase in costs will need to come directly from your operating budget. It's time to take another look at your already strapped operating expenditures to determine where you can cut out additional waste and expense. Get creative. Ask your employees if they have any suggestions. Offer incentives to those that contribute ideas that significantly improve efficiency and cut waste.

Next, are you doing everything you can to retain your current customer base? If ever there was a time for customer loyalty--now is that time. You can be sure that when prices go up, people are going to be even pickier about where they eat and where they buy. Ask your customers directly if they are happy with what they are getting and if there is anything you can do to improve their experience? Stay open-minded. Remember you are invested in your business, the customer is not. Listen to what they have to say. Keep your customers happy and they will keep coming back.
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Co-Co Nuts!

Coconut water has come quite a long way in the five years since New York based One World Enterprises L.L.C. introduced their respective natural coconut water products. In fact, from 2008 to 2009, sales are projected to grow by $15 million.
Even Coca-Cola and PepsiCo have invested in coconut water companies, probably with hopes to revitalize their Gatorade and Powerade products.

Companies like McCormick & Company are putting coconut recipes on their website, using it in soups, sorbets, and as an addition to fish. And Sabinsa Corp recently got the a-ok on using coconut water solids as a nutrient in alcoholic and non-alcoholic beverages, frozen dairy, snack foods, gum, teas, coffees, and more.

With natural sweeteners, light flavor, natural electrolytes such as potassium magnesium, calcium, phosphorus, and sodium, and low in calories…I wouldn’t think it would be long before we’re seeing coconut water as a major beverage on health store and convenience store shelves alike.

Building a Brand

As for Alfred Lin's (COO & CFO of Zappos) Seven Ways to Build a Brand, he’s made some really good points. One that resonates with me, and I think with most citizens, even aside from being consumers, is the “commitment to transparency”. I’ve often heard our President say something similar in his regards to his relationship with the public, in essence, promising to give us the real deal. As for Zappos, I appreciate and respect (especially after seeing the gap between their revenue and net profit) Lin’s transparency - the consumer gets exactly what is advertised to them. There are no underlying commitments, no fine print, just a price that you see, and then pay, and then you get your product. And if you don’t like it, hey, no problem, you can return it for free. No hidden costs. During the recession, we’ve all become way more aware of our financial standing and where/how we choose to spend our hard earned disposable dollars. It’s nice to know exactly what kind of commitment you’re making without someone trying to take you, even when it just comes down to a pair of shoes.

Leadership would also have to be a key point on my list. While building a team is essential, the best way to do so is to have a Star at the helm who can lead you through the good and bad times while maintaining the values and culture that defined your company initially. So many companies haven’t been able to survive, in part to the fact that they give up the commitments they’ve made to their team and consumers and thus, their culture falls apart.

And of course, we can’t leave out Social Networking. This may be transient, but at this point, that remains to be seen. Sites like Facebook and Twitter have had a very positive impact on companies’ visibility and profitability, and for a pretty small fee, no less. It will be interesting to see what other innovative solutions present themselves in the years to come.

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USDA Defines What "Natural" Really Means

After decades of controversy, the USDA has finally made the commitment to take a stand on defining the word “natural” when it comes to meat and poultry products. This is partially in response to the overwhelming amount of inquiries from confused and frustrated consumers and manufacturers since the controversy began back in 2006. The confusion (and resulting controversy) stems from the fact that the USDA currently adheres to two definitions of “Natural”¬one from its FSIS (Food Safety Inspection Service) division; and the other from its AMS (Agricultural Marketing Service) division.

So what’s the difference? Currently, the FSIS states that meat and poultry can be labeled "natural" only if the product is minimally processed and doesn't have any artificial flavorings, colorings, preservatives, or other additives. AMS’s version of "natural" means meat must come from animals raised with no hormone growth promoters, no antibiotics, and no animal by-products.

In all honesty, I have to say I am a little taken back that the USDA has not yet been able to “clear the air” on this matter. Since their inceptions, these variations have been creating loopholes for manufacturers and mass confusion for consumers. Wouldn’t it be great if everyone had a clear understanding (right there on the label) of what natural means. The answer seems glaringly obvious to me. Would it be too easy if they just combined both of these definitions into one and called it a day?
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Human Capital

Reading the blog posts from this week brings back a conversation I once had with a former employee of In-N-Out. The concept is well-known and loved in California, and for that matter fairly well-known and loved across the rest of the country as well. I mean, have you ever seen any other fast food restaurant chain T-shirts being sported around town? Taco Bell? McDonald’s? I didn’t think so.

I was not at all surprised to learn from this person that she loved working at In-N-Out. After all, anytime I’ve been there, there always seems to be a slew of happy, young, vibrant, boisterous people behind the counter wearing aprons and these ridiculous looking deli hats running around and they’re smiling ear to ear. It actually looks like fun. What I was surprised to learn was that she was paid $10/hr (and keep in mind this was at least a few years ago) and even had the option of buying health insurance through the company after a short waiting period.

There are companies out there doing the right thing. In-N-Out is just another case in point. Planet Smoothie is another. Chick-Fil-A is yet another. Sure, these companies are cool and unique in their products and images, which is very important, but they also share at least one common corporate value. They see their employees as Human Capital, their greatest asset and their greatest investment not just a means to an end. And although employees may not know this term specifically, they feel its effect everyday they show up on the job.
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Marin Organic

In Marin County, local organic farmers are as revered as doctors. And why shouldn’t they be? The food that they grow sustains us. And when it is grown naturally, it has the power to keep as healthy in the nutrition panel as we can be. With so much focus on the health crisis in our country, I was pleased to read an article about a county who is starting with the “roots” and working their way up. From the community to the kids and their schools to the economic & environmental sustainability of the county and its inhabitants, Marin County is getting it right. Marin Organic, who is at the helm of the community’s commitment to sustainable living, is an association of organic producers in Marin County whose livelihood is based on a respect for nature and a sense of place. As the primary link between farmers and eaters, Marin Organic is committed to promoting and supporting a sustainable, organic county.

One of their programs is the Marin Organic School Lunch and Gleaning Program, a program that provides schools with organic produce and also addresses underserved communities in Marin. 20% of all grown foods don't meet strict market requirements because they are too big in size or are discolored, so they can't be brought to market. Marin Organic started three years ago to collect the 20% that is left in the field. The leftover food that has been “gleaned” from the field is perfectly fine organic food that is picked up by the school children as part of an educational program and added to the mix of weekly school orders, which allows the schools to stay within the budget & allows farmers to sell organic food to schools at a regular price. Beyond that, it not only teaches kids where healthy food comes from, it gives them experience and ownership in making their community a healthier place to live.

While there are several other communities beginning to embrace the idea of natural, organic foods, I’m not sure if other cities in the nation are taking advantage of gleaned foods in the same way that Marin County is. I’m curious to see if programs like this start to pop up in other parts of the country, especially in communities that don’t have easy access to locally farmed foods and lack the school budgets that allow for these items to be shipped in. It would be great if all of our kids had the opportunity to be reeducated and had better access and knowledge of whole foods.
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Newest Food Trend Affects Food Texture

Increasing consumer demand for natural and unprocessed food products is creating a new challenge for food product developers. Until now, food scientists have always been able to put texture development on the back burner, turning to it only after flavor has been fully optimized, but not anymore. This is because the range of “acceptable” ingredients typically used to manipulate and design texture is shrinking. Products that are gluten free, or have fiber added, are especially creating challenges for scientists.

With so much of our perception of taste coming from the texture of foods that we’re eating, it will be a challenge to create natural foods that still have a satisfying taste and texture. While many of us really want healthier products, I’m curious to see at what cost. How will consumers respond to the taste and texture differences in some of their favorite products? Will our demand for all-natural tortilla chips wane after we discover that they may never be as thin and light as a typical restaurant style tortilla chip? I think in order for all-natural foods to go completely mainstream, product developers may have to find a way to alter our palates’ not so much the texture of our foods.

McD’s Raises the Stakes, Starbucks Antes Up

Recently, on Monday’s I’ve been stopping by my local McD’s to support the Free Mocha Monday’s effort. Okay, I doubt it needs much “support” from little old me…I mean, how hard can it be to give away free mochas, right? Apparently, McD’s execs are not taking any chances assigning the McCafe line a $100 million marketing budget. Now, that is what I would call some serious cash dedicated to what seems like an effort to blatantly steal customers away from coffee giant Starbucks. So I have to wonder, does this effort have newbie Starbucks shaking in their boots? Apparently, not a chance.

Remarkably, Starbucks has chosen to differentiate themselves as well by creating a new menu that is filled with natural, healthy fare with the nutrition panel. Starbucks has cut out artificial flavors, artificial preservatives, dyes, and high-fructose corn syrup in all its menu items. They’ve also started using more high quality, fresh drink ingredients like Washington apples, Oregon blueberries, and Michigan cherries. Many menu choices are under, if not considerably under, 500 calories.

I, like many of you, tend to patron each of these chains for different reasons. But now with the McCafe option, would I go out of my way to get my coffee at Starbucks if there were a McDonald’s closer? Probably not. On the other hand, would I go out of my way to get my lunch at Starbucks if there were a McDonald’s closer? Probably yes. Starbucks did a great thing by reinventing their menu. They gave me a reason to keep going back.
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YOU are what YOU eat.

When considering America’s biggest health crisis, obesity, I don’t believe the blame can be placed on any one person, entity or industry. Rather I believe it’s our society’s collective change of lifestyle that has brought about this issue.

We used to eat meals as a family, we used to work (literally) in the fields for our food, kids used to play outside for fun—not watch TV or play video games. The term “home-cooked” meal didn’t even exist because every single meal you ate was cooked at home.

But people slowly moved away from the farm and into the neighborhood, or should we say the neighborhoods moved into the farms? Everyone had a car if not two, and a desk job became the best thing for your family. Our schedules quickly became filled with commuting, chauffeuring, and the convenience of drive-thru dinners.

But all of this is irrelevant—what matters at this point is how we as a society move forward now that the fat cat is out of the bag. The American palate is getting back to basics and craving more Better for You foods. And the food and restaurant industries, as well as the federal government, recognize this and are taking appropriate actions to address the issue (i.e. nutritional labeling on restaurant menus, reduction in trans fats, sodium reduction initiatives).

So, as with anything in life, I view this public health issue as a lesson to be learned. Ignorance is bliss, but it’s time for consumers to stop passing the buck. At the end of the day, we are each responsible for what goes into our mouth.

Tastecasting: A Grass Roots Effort

When I first read the word “Tastecasting”, I had to stop and give it some thought. Sounds like taste testing or webcasting or broadcasting…or all of the above? Interestingly, while looking into it, I came across a very intriguing web site: Tastecasting.com.

Social media, networking, blogging, and all other nuances of 21st century technology are enough to make one question whether or not Over the Hill still constitutes the ripe old age of fifty. Rather, it seems to me most people over 30 are feeling Over the Hill when it comes to being technologically savvy, not to mention struggling to make meaningful connections with 42% of people (i.e. consumers) online already engaging in social media platforms.

Enter, Tastecasting. Here’s how it works: the web site hires a team of connected bloggers, tweeters, and youtuber’s who come to your restaurant, sample your food, drinks, and whatever else you want to promote - all for Free. In exchange, these Techies gone Foodies will create an online buzz about your restaurant by sharing words, video, and photographs from their experience with the thousands of people they communicate with across the social media platforms they use daily.

So…you provide the food, they provide the buzz. Not to mention you can use their media for your own purposes too. It’s sort of like having a professional Marketing Team sitting in your dining room. Word of mouth travels fast, word of good food travels by text, tweets, and video even faster. All restaurateurs have to do is request a Tastecasting from their restaurant. You pick the date, time and number of team members you are willing to provide for and they do the rest.

It’s my thought that this sort of event could be beneficial for all involved. Sure, one could reason that tastecasting isn’t guaranteed to deliver anything really, but then again, what’s there to lose? Any publicity is good publicity, right? By the way, this web site was started to promote small businesses, not hurt them. Critical comments are kept strictly to the constructive criticism category with emphasis being primarily on positive aspects of the experience.

Wow, what time, money and headache could you save by hiring a professional social media marketing team that works for free food? Can’t wait to see how this one takes off…

The Best and Worst of the Kid’s Menu

Men’s Health magazine just released a List of Best and Worst Kids’ Meals 2009 available in restaurants today. My jaw dropped as I read the report highlighting items that my kids ate regularly when they were still ordering from the Kids’ Menu. Looking at this from the viewpoint of a parent, I was shocked and I felt somewhat misled by some of my favorite restaurants. Some of these numbers are so staggering it’s a wonder how any company could offer these foods to children and still sleep at night!

Thinking back, I wonder if I knew then, what I know now, would I really change my mind about what I allowed my kid’s to eat while dining out, or would I reluctantly give in to whatever choice made them happy so my wife and I could try to enjoy a pleasant dinner? Would I have to trade my quasi-sanity for nutrition…yikes…that is a tough choice. But that’s the good news—the content of this report doesn’t leave you feeling hopeless, but rather I feel hopeful as a parent. Healthy alternatives are available, and at least for every negative listed in the report, there is a positive menu choice item as well. I am sure restaurant execs are thanking their lucky stars for this…

While I was somewhat taken back at first, I think this report sheds some light on the fact that while something may not seem so bad, we really have to look a little deeper into what we are about to put into our mouths and into the mouths of our children to really know. Maybe we need to ask a few more questions regarding nutritionals before we assume a Baskin-Robbins Small Snickers Shake isn’t probably that much worse than the candy bar itself. Think again, it has nearly 4 times the amount of fat and sugar as one regular Snickers candy bar.

Making healthier menu choices for our young children now will save us all time, money and heartache down the road. I think there’s a reason they call it lifelong health problems—these problems begin when we are children, they don’t just happen when we hit age 40 & over. Maybe if we all pay just a little more attention, we can wipe that term out all together.

Nutritional Labeling at Chain Restaurants

The National Restaurant Association is joining restaurant chains Food Retailers, public health advocates, and the House in the crusade to reconstruct our current health care system. Their biggest endorsement, not surprisingly, is to support the Menu Education and Labeling (MEAL) Act and the Labeling Education and Nutrition (LEAN) Act. The biggest legislative decision we’ve seen in recent years was when LEAN was signed into law in 1990, requiring food manufacturers to disclose the fat (saturated and unsaturated), cholesterol, sodium, sugar, fiber, protein and carbohydrate content in their products. Though other provisions were included in this act, and a few others have become law in the years since, labeling of prepared foods is the first major legislative proposition we’ve seen in some time.


“The individual and societal costs of poor nutrition and diet-related chronic disease compel us to take concrete steps to fashion a society in which the healthy choice is the easy choice, and in which prevention always comes before treatment”, stated Senator Tom Harkin of Iowa. Under the new legislation, restaurants with more than 20 locations will be required to list calories clearly on their menus and menu boards. They must also to be able to provide the consumer with additional information including fat, saturated fat, sodium, fiber, sugar, protein, and carbohydrates, upon the consumers request. With obesity having become an epidemic in America, the proposed federal legislation hopes to provide consumers in every part of the country a consistent format with the information necessary to make healthy decisions. A national standard should empower & enlighten consumers, making it easier for them to make healthy decisions for themselves and their families.
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Easy on the Salt

With all the talk of salt sodium and heart disease, I have a hard time even picking up a salt shaker anymore without grabbing my chest, gasping for air and seeing my life flash before my eyes! It’s no wonder Americans have grown increasingly fond of salt. According to American Salt Institute, “Salt intake has increased by 50% over a period of 15 years beginning in the late 1980’s.” If that’s not impressive, I don’t know what is!

So what does this mean for food service? Well, considering that 77% of salt consumption is found in process food, I’d say it’s going to become a real problem. As the public becomes increasingly aware of this issue and the severity of its consequences if ignored (i.e. heart disease, stroke, kidney disease, high blood pressure, obesity, ad infinitum), the entire food industry is going to be in a heap of trouble. My company is actively working with food companies trying to get ahead of the curve by reformulating high sodium products before we see mandatory FDA policies making it necessary to do so.

QSRs are in a unique position to learn a lesson from these food companies in that as the consumer tide turns against salt intake, the race will be on for consumers to find restaurants that offer low sodium menu items. If you consider that one-third of all Americans already suffer from health issues related to high blood pressure, then it stands to reason that there is going to be a tremendous market for these low sodium options. If QSRs meet this challenge head on, they will not only win points with consumers for their care and concern, but also for their transparency and trust.
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Major Companies Plant the Seed for Consumers

Working in the food industry, it would be almost impossible to miss the increasing food trends importance and popularity of “sustainable”, “organic”, “fresh”, “local”, “fair trade”, & “natural” food products. It is no longer unusual to see major food brands, generic brands included, coming out with new lines of organic and natural products. Beyond this, big corporations are changing their practices, becoming more environmentally friendly, ethically conscious, and overall, more socially responsible– furthering even more, the consciousness and awareness of consumers.

For example, as mentioned in an earlier blog, SunChips brand started with a “whole grain” chip. Now, in addition to creating a healthier brand, they are driving environmentally friendly distribution vehicles (aka hybrids) and are getting ready to roll out fully compostable packaging. SunChips has also donated $1 million to help build a solar-powered SunChips Business Incubator in Greensburg KS, a town devastated by a tornado in 2007. Their efforts are helping to rebuild the entire town which has focused most of its economic efforts to be environmentally friendly. It is actions like these that are not going unnoticed by consumers.

According to Lynn Dornblaster of the Mintel International Group, “About 40% more consumers say they are more concerned about the environment than they were just a year ago.” In part, we can thank large companies, whose behavior, combined with large marketing budgets allows them to “get the word out” about the importance of making socially responsible decisions. When we hear that companies like Fat Tire beer are manufacturing beer by harnessing wind power, it can inspire us as consumers.

Ben & Jerry’s product mission emphasizes a “continued commitment to incorporating wholesome, natural ingredients and promoting business practices that respect the Earth and the Environment.” The company also promotes the value of employee development and making positive contributions to local, national, and international communities. Additionally, the company advocates for equal opportunities, waste minimization, and promotes peace worldwide.

These global efforts are making their way down to Main Street as well. Grocery stores and Food Reatailers like Price Chopper and Whole Foods offer a discount when you bring in your own reusable bags. This way the company cuts back on the cost of bags, the consumer gets a cost deduction for their groceries and makes a positive contribution to the environment…in the end, it’s a win win.

It’s my hope that with major mainstream companies becoming increasingly more socially and environmentally responsible, we are all apt to become more conscientious and globally aware consumers.
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It’s a Beverage Bonanza!

With nutrition panel and health the number one theme in the food & beverage management industry this year, it’s no surprise that healthy beverages are becoming increasingly popular. Consumption of regular carbonated soft drinks like colas are down while specialty and flavored iced teas consumption are up, way up! According to The Tea Council, of the USA, one half of all Americans drink tea everyday. Organic coffees, specialty drinks, energy drinks and smoothies are also seeing a hefty increase in sales. Monster drinks are quickly becoming mainstream faves. In fact, the last time I traveled, the “low carb” energy drink was getting a plug from the flight attendants of a particular airline.

On the Bar side, micro-distilled artisan liquors, organic wines, microbrews, and specialty beers are on the rise. We are also seeing the “mixology” (chef meets bartender) trend continue to grow. Be on the look out for savory cocktails with culinary twists of Sage, Rosemary, Lavendar, Chile, Cherry or Orange blossoms and Ginger (to name a few).

Additionally, the beverage boom is causing some upheaval in the snack world too. These days, it’s not so much that consumers are skipping breakfast, it’s that they’re replacing it with a fresh fruit smoothie. And they’re drinking their dinner too. Spanish-smoked paprika margarita or Sake, cucumber, peppercorn vodka martini—what’ll it be for you?
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SunChips are smarter for going green

Frito Lay's SunChips line is getting smarter. Yesterday on my way home from work, I sat at a stoplight adjacent from a SunChips delivery truck. Spacing out, waiting for the light to turn, I noticed this statement on the side of the truck: "This truck uses less gasoline to reduce harmful impact to the environment." Good to know, I thought to myself--I like SunChips.

That evening, I came across a brief article in Food Business News. Frito Lay is rolling out fully compostable packaging for its earth friendly SunChips. New bags will be made from plant-based renewable materials and will only take 14 weeks to fully decompose in a compost pile or bin. Socially responsible, environmentally friendly and letting everyone know!

Is it any coincidence that I had two very positive experiences with the SunChips brand in one day? I think they're on to something here. So far, I have yet to hear of any other snack foods that can deliver these types of priceless benefits to consumers on such large scale. Consumers know they should be recycling, but most are not. This is a clever way to allow consumers to do something good for the environment while also driving sales. Now when I'm buying a bag of SunChips, I will feel no guilt. Who has time to feel guilty about buying a bag of chips when so much good will come from it? It will be interesting to see if this trend catches with other snack food companies--Hippie Chips are you listening? This gig is definitely for you.

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Goodbye Roach Coach. Hello Hip Street Vendor.

Perhaps it is because of our current economy, or maybe it’s just that some of us don’t have the time to sit down to a full-service meal as much as we might like to. Whatever the reason, street vendors are really having their day, reaping the benefits of consumers looking for food’s latest food trends, curbside prepared food.

Our options used to be limited to the taco truck and the hot dog cart, but no more. While those of us whose home base is in the mid-section of the US may not being seeing this trend much yet, it will certainly making its way to the middle, so be on the look out. On the west coast, specifically in San Francisco’s Mission District, street food vendors have become the latest and hippest presence in the food industry. With options like the Sexy Soup Lady, the Magic Curry Cart, Moo Moo Cakes, along with options like Crème Brulèe, Indian food & bacon wrapped hot dogs, there are no shortage of options to choose from. Spencer on the Go, owned and operated by Chef Laurent Katgely, features fine French cuisine from the back of his taco truck. Some of his menu items include Ratatouille Cup Almond Crust, Grilled Sweetbread with Sherry, Frog Legs & Curry, and Esgarot Puffs, all under $10. With options like these the “roach coach” may just become a thing of the past.

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Scent Infusion: Food for Thought

I am imagining the future of the food industry, and I’m trying to decide where I think this jingle will fit in: “The best part of waking up is Folgers coffee infused flavoring in your cup...of water” What do you think? Can you see it? Or rather, can you smell it?

“Infusion Technology”, one of the new and upcoming food trends that we’re really starting to hear about, is the idea that we can infuse products with scent in order to improve, enhance, or even just make seem more fresh, the flavors that we’re tasting. We’ve moved on from adding natural and artificial flavors to our food and beverage management; now we’re adding the scent of flavors, in order to enhance taste.

With food research Studies showing that the human tongue only detects 4 basic taste sensations: Sweet, Sour, Bitter & Salty , and that everything else that we’re tasting comes from our sense of smell, it makes sense that we would want to enhance flavors, in order to be more fulfilled as consumers. Right?

Companies like ScentSational Technologies, who are at the forefront of the infusion technology trend, are working with companies like AriZona Tea to develop aroma enhanced packaging along with their drink ingredients. They do this by adding specially engineered FDA approved food grade flavors within the structure of plastic packaging components at the time of manufacturing. The result is packaging that enhances the aroma profile of a product that improves the taste experience and builds a better connection between the consumer and the brand.

Another plus, ScentSational Technologies is working with companies to improve the nutritional value of products by adding aromas to replace the sugar, salt and oil content in many products. And I’m sure NASA is thanking their lucky stars that they’ve teamed up with ScentSational Technologies to enhance space food products’ flavor, aroma, and taste, there just aren’t a lot of fresh food options in Space.

There are some obvious pros to “smell technology”, but, let’s bring it back down to earth. At what point do we as consumers call it quits on the constant progression of processed foods? For now, I’ll take my Folgers ground from coffee beans.
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Culinary Trends for 2009

We're always on the lookout for new food trends in the food service industry and here are a few that have surfaced early in 2009 that are of note that we wanted to bring to your attention:

• Ethnic street vendor favorites become menu entrées

• Slow cooking brings tender flavors alive

• Light and tasty sauces that dazzle taste buds make it big

• Minimization of embellishments allowing the natural taste to shine through• Cured, pickled, and smoked foods that grab your taste buds

• Creative menus that reflect your restaurants unique style and combination

As more consumers are cutting back on eating out, the restaurant and food service industry has gotten wonderfully creative to entice consumers back to their establishments. By taking foods that are well-recognized by many and then combining them with new sauces, slow cooking them for added flavor, or creating a new menu item with unique panache, industry professionals are working to dazzle consumers when they do arrive at their establishment.

As the food service industry works to keep the consumer interested and win their attention, as well as to keep an eye on the bottom line we expect to see new trends develop in regards to the cuts of meat being used for traditional mainstay menu items and new and creative entrée presentations with a focus on smaller portions and more vegetable garnishes.

Our firm Food Business Resource is always looking for consumer feedback to help to identify new trends as they happen. If you are interested in becoming one of our consumer panelists, we invite you to visit our website to sign up. Your valuable input will be used to help restaurants and food establishments identify if the trends they see are actually marketable and of interest to the consumer, you’ll even be paid for your time. So take a look and see if the trend you help to identify may make it on our top trend list next.

National Grilled Cheese Month

Just in case you have missed out on the fun thus far, April is National Grilled Cheese Month. Food historians typically agree that cooked bread and cheese combinations (in various forms, tastes and textures) were ancient foods that were prepared across the continents and in many cultures around the world. The earliest recipes that resemble grilled cheese are found in Ancient Roman cookbooks.

Nobody knows exactly who invented the American food trends version of the grilled cheese. There is culinary evidence that the modern American grilled cheese sandwich came to fruition sometime in the 1920’s.

Many restaurants and Food Retailers around the United States have had a ball celebrating the grilled cheese sandwich this month. Some restaurants have even featured different sandwiches each day for the entire month of April. There have been many contests running all month from coast to coast. Chefs have been finding new ways of creating grilled cheese masterpieces that have been a delight to eat. Some restaurants have even called in guest chefs to create special sandwiches for their customers. Kraft Foods launched a promotion on their website where people who submit a Kraft Singles testimonial will be entered into a contest to win free cheese coupons.
Creating a perfect grilled cheese sandwich is not limited to using sliced American cheese. Chefs have gone all out in their cheese choices. Fontina, Gruyère, Crotonese, Cacio, Grana and of course Swiss, Jack and Cheddar versions have graced the grills. Add in some specialty breads, tomatoes, avocados, bacon, black trumpet mushrooms, and even white truffle fondue (to name only a few) and you have some smashingly good flavor combinations.

Many chefs have traveled near and far to compete in the 7th annual Los Angeles Grilled Cheese Invitational just this past weekend. According to their website “The Grilled Cheese Invitational (GCI) is the largest, craziest, and most exciting Grilled Cheese cooking contest in the country and is the best thing to happen to sliced cheese since sliced bread! The GCI promotes an almost scary pursuit of perfection in a Grilled Cheese Sammich and allows for amateur and professional chefs to compete side-by-side in the hopes of becoming a true Grilled Cheese Champion.”

Did your restaurant come up with a new and delectable grilled cheese sandwich this year? Did you have fun promotions running for your customers? An experienced food service consultant can help you find the perfect sandwiches for your restaurant.

Bringing The Families In

Many families are feeling the pinch in their pocketbooks and are cutting back on dining out in today’s suffering economy. It is interesting to see what changes some family friendly restaurants are doing to bring customers in and keep them coming back for more.

Many restaurants and Food Retailers around the United States are offering specials that are enticing customers to come in and dine. You will find that many family friendly restaurants, steak houses and even some Quick Service Restaurants are offering families a way to save a quick buck.

The “kids eat free” meal deals have become a huge hit with consumers. This food trends, usually offered on a specific day of the week, kids can eat free when an adult meal is ordered. These free kids meals are usually offered to the 12 and under crowd only. For families with children, this can be a huge incentive to enjoy dining out, even if it is during the week. A friend of mine recently went with a group of 4 families to a local restaurant. To their great surprise, all 12 of the children ate free because it was a Sunday. That example is extreme and probably not very cost effective to the restaurant in question.

Bob Evans recently reported that they are changing their dining format to build the frequency of visits among light and moderate users.

Catering mostly to young adults and young families, Bob Evans is offering appetizers for the first time in their history. Each restaurant across the United States will be equipped with wireless connections as well. They are also trying a new prototype restaurant in Ohio this coming August. The “eat in kitchen” will feature WiFi connection, a flat screen television, and a common table to give the restaurant that “eating at home” type of feeling.

If you are looking for new ideas to bring families into your restaurant; contact an experienced food service consultant.

Pass The Bean Salad Please

As American’s strive to eat healthier meals by the nutrition panel, restaurateurs and Food Retailers must find interesting ways to create meals that are tasty and healthy for their customers. People don’t have to be a vegetarian to enjoy new vegetarian food options, a meal without meat. Legume and grain salads are proving to be easy to prepare and serve, and absolutely in demand. Eating chicken, beef and pork does provide customers with heart healthy protein; but they each come with cholesterol, which some customers are mindful to avoid.

According to Restaurants and Institutions Magazine, “In a 2007 food and health survey conducted by the Washington, D.C.-based International Food Information Council, 71% of Americans said they were trying to eat more whole grains. Food companies have been quick to react to the rising demand. In the same year, manufacturers launched 15 times as many new whole-grain products as they did in 2000, according to Chicago-based market-research firm Mintel.”

food research and development show many chefs are finding success when using beans and grains in new types of salads as a main dish or a side dish. With minimal effort in the kitchen, chefs are finding that they can create amazing healthy salads using whole grains, beans, fresh herbs, and vegetables combined with a variety of vinaigrettes or even dairy products.

There are many great choices of beans to use. Navy, black, pinto, kidney, various types of peas, fava and the most popular cranberry bean, are typical choices you will see in salads today. Whole grains are always better to use than refined grain products. Grains include cornmeal, bulgur wheat, barley, oats and all varieties of rice. Nuts and seeds can also be added to dishes to add delicious flavors that your customers will love. Almonds, cashews, pecans, walnuts, sunflower, sesame and pumpkin seeds make great additions to these healthy dishes.

The mild taste of various beans and grains make an ideal canvas to showcase bold global flavors. An experienced food consultant will help you make your bean and grain dishes a hit.

Interesting Advertising Part II Of II

There are certainly advertising blunders as well. According to ABC News in the Washington, DC area, just last week, Mexico’s Ambassador to Spain said advertisements for the new Burger King “Texican whopper,” a cheeseburger with chili and spicy mayonnaise, inappropriately display the Mexican flag; which is draped over the diminutive wrestler like a poncho. Burger King has since apologized and said it would change the campaign for the new burger.

For some restaurants and Food Retailers, television advertising is not in the budget. You will find more and more restaurants advertising their services and promotions via the internet. Many have been able to obtain their customers email addresses so that they can offer them special teasers to bring them in to dine. I find it fun to open up my email and see who is offering what.

Twitter for restaurants? Absolutely! For those of you who are not familiar with this new social media trend…Twitter is a service for friends, family, and coworkers to communicate and stay connected through the exchange of quick, frequent messages. Twitter is being used by many restaurateurs who are actively promoting their business by advertising their daily specials to customers. Many people use Twitter from their mobile phones or notebooks connected via WiFi. Information about your specials could entice somebody to visit your place.

Some restaurants have been successful at direct mail marketing. Mailing menu’s out to every potential customer in your delivery area is a must. Customers love being rewarded, so don’t forget to add a teaser to the menu. The mailed menus should be colorful and include coupons or discounts to entice people to come to your restaurant.

One crazy example of a restaurant advertisement that I have found is from Europe. In a desire to attract customers, they glued thousands of paper butterflies to a car and put their restaurant sign in the middle of the windshield. Did it draw attention? Absolutely! Are people still talking about it? Yes. Why was it done? Nobody knows. Doing stunt type advertising will grab attention, but a restaurant must shift the focus to reflect what their sales product actually is.

Good advertising will differentiate your restaurant from the rest. An experienced restaurant consultant will help you find ways to get noticed and make your business thrive.

Interesting Advertising Part I Of II

We’ve all heard the mantras of food service consultants…”Provide value added service!” “Exceed your customer’s expectations!” “Provide service with a smile! “The customer is always right!” These are all important factors in running a restaurant. Another important aspect in the success of a restaurant is the advertising. The main purpose of advertising your business is to make customers remember who you are and keep them coming back for more.

Just recently, McDonalds’s ran a brilliant commercial for their Filet O’ Fish sandwich. In the commercial, a previously filleted fish (which is mounted to the wall) is asking for his insides back by singing:

“Give me back that filet o fish
Give me that fish
Give me back that filet o fish
Give me that fish

What if it were you
Hanging up on this wall?
If it were you in that sandwich
You wouldn’t be laughing at all!”

Just tonight, while visiting a McDonald’s, the family sitting at the next table over was singing that jingle while munching on their Filet O Fish. Even though the promotion for the sandwich is currently over, the song and the product lives on in the minds of the public. Simply brilliant!

Not to be outdone, Burger King has their own little jingle that is sparking interest from the public. Their new commercial has the infamous “King” raps, the “I Like Square Butts” parody which was originally recorded as “Baby Got Back”. Hearing the song on the television will entice you to look and see what the song was about. In this rendition, the lyrics are reworked to mention SpongeBob Square Pants, who is the subject of the fast-food chain’s latest kids’ meal toy. Some groups are pushing to have the advertising pulled because they deem it inappropriate for children. Burger King and Nickelodeon have responded by saying that the ad was never intended for young eyes.

Please continue to Interesting Advertising Part 2 for the conclusion of this post.

The Balancing Act: Profit Versus Dining Experience Part II Of II

In continuation from PART ONE…

Drinking beer with a crab meal is not uncommon, so they were surprised when the beer arrived and it was warm. My friend quickly pointed this out and the server said “Just a moment.” Everyone thought that she would be returning with a new cold beer, but instead she returned with a cup of ice for the beer and refused to take the warm beer back to the bar.

The crab legs, steamed shrimp, grilled fish and crab cakes were prepared beautifully. Sadly, there were still problems that needed addressed. No deliciously melted butter was served, and the cocktail sauce and vinegar that normally graced the table was non-existent. Upon asking, they were brought out from the kitchen, but by then the food was getting cold. Another thing that was missing from the table was the stack of napkins in the corner display. Each person was given one with their fork and knife, but if you have ever eaten crab, you definitely need more. None were brought upon request and instead they were told that there was a sink available to use near the bathroom. Upon ordering crab legs, the restaurant used to supply a mallet, a crab cracker, and a sharp knife to pick the crab. Now, only a mallet was supplied by the restaurant.

The cost for this “fun” evening out for four adults and four children (eating kid’s meals) was $283.45. It should also be noted that only 3 beers were purchased with the meal. For my friend, the cost was not the most upsetting part of their dining experience. The constant reminder of bad economic times is not something that a patron wants to feel when they are dining out. People dine out so that they can have fun and be free of the stresses of life, if only for a short period of time. The sad part for my friend is knowing that despite their long term loyalty to this particular restaurant; the changes now put in place have soured them and they will not be returning to this establishment in the future.

Although my friends dining experience could just be chalked up to a really bad dining experience; that could never be said in the past. I realize that restaurants need to be very watchful of their bottom line, especially in this sluggish economy. It is imperative that costs remain low enough so that you can maintain stability and still make a profit. So I am asking my readers…How do you keep your costs low and still maintain your customer loyalty? What
has worked for you? Do you know how a food service consultant can help you?

The Balancing Act: Profit Versus Dining Experience Part I Of II

A friend of mine from another state called me a couple of days ago. As usual, our conversation moved onto the topic of restaurants and food. She told me of an experience that she had encountered while eating out at one of her favorite restaurants. I wanted to share this information with my readers to see what comments and ideas you have regarding the situation.

As my friend explained to me…

A normal Saturday night consisted of going out to dinner with her family and another family with three children. One of their favorite haunts is an upscale crab house that is located on the water in Maryland. She explained that she has frequented this particular restaurant for over 17 years and her husband and friends had gone for over 20 years. This restaurant was so well liked that my friend had their wedding dinner there years ago. The restaurant has always been crowded, even on a weeknight. She noticed that when they arrived, there was no wait to be seated…for the first time ever.

The friendly server came over quickly and established a good rapport. Drinks and food were ordered and everything seemed to go along as they usually did each time they came to the restaurant. Like chips and salsa being offered at a Mexican restaurant, crab houses are known to supply Hushpuppies to patrons to nibble on while they wait for their seafood to be prepared. Although it was not told at the time, the once complimentary Hushpuppies now cost $3.99 for
4 little balls. Hushpuppies were ordered. They were cold, but since they believed that they were “free”, no use in complaining.

Along with the dinners ordered came the salad bar. My friend was amazed that they were told that each person was only allowed one trip to the salad bar. She stated that she had never made more than one trip to the salad bar in all of the years past, but she was disappointed that the table was told three times throughout their dining experience that they could only go once or pay an additional $9.99 per extra visit.

Please continue to The Balancing Act: Profit Versus Dining Experience PART TWO for the conclusion.

Marketing Versus Branding. Is There A Difference? Part II Of II

In continuation from Marketing Versus Branding. Is there a Different PART ONE…

Restaurants and Institutions have showcased some food concept ideas and restaurants that have proven successful branding and marketability.

Recognizing that seafood restaurants come in three different varieties (quick service, big casual dining chains and independent fine dining), the owners of the Tackle Box of Washington, DC discovered an interesting concept for their new restaurant. Despite marketing the restaurant as one that is similar to restaurants you will find along the Maine coastline, they thought outside the proverbial box. Their non-region specific fish tacos have proven to be a top seller and are credited with helping establish the restaurants brand among the other seafood concepts.

Sometimes restaurants will try to change their brand’s identity just enough to entice new diners into their restaurant. Bruegger’s of Burlington, Vermont, a bagel chain, will introduce new sandwiches on fresh baked bread. Steering away from the popular artesian breads offered by other restaurants such as Panera; they are hoping that by slightly tweaking their menu that they will bring in more lunchtime customers who are seeking sandwiches made on traditional breads. Doing so will allow them to still keep their specific brand intact, but offer something new to the consumer.

Many quick service restaurants have developed their specific brand by marketing a lovable and memorable character to represent the restaurant. McDonald’s has “Ronald McDonald”, Burger King has the “King”, Jack in the Box has “Jack” and Little Caesars’ has the little Roman character that love’s pizza. This food trends according to Restaurants and Institutions, “By creating integrated marketing campaigns that take advantage of television, social-networking Web sites, microsites and video-sharing sites, these smiling faces can serve as valuable buzz-generating tools.”

A restaurant can find success in finding their niche by looking at how and what their competitors offer their customers. If you find an area that is lacking, boldly grab the idea and offer up new services to your customers. An experienced restaurant consultant will help you find your niche and develop a plan to establish your specific brand and make it marketable.

Marketing Versus Branding. Is There A Difference? Part I Of II

Does marketing your product differ from branding your product, or is it just semantics?

Branding your product is the strategic process where you differentiate your product based on your core values, product category or the marketplace as a whole. Branding is the purposeful act of deciding what type of restaurant you are and how you want to be perceived. Building your specific brand closes the gap between what you promise and what you deliver.

Marketing your product is the implementation of the strategy of your brand. Marketing serves as a promotion and outward facing activities that define your product so that you can bring in customer traffic. A good marketing plan will communicate how your restaurant is different than every other restaurant in the industry. Many restaurants are finding success by marketing their products within. Basically, self-promoting or minimal advertising, along with excellent service and menu options, will provide much of the marketing that a restaurant will need.

Even though the two elements of running a business go hand in hand, developing your specific brand and finding your niche should be implemented before the marketing ensues.

You don’t have to be a big spender when it comes to marketing, especially in today’s sluggish economy. One case in point is how Starbucks operates. They spend more money on training their employees than they do on advertising their products. Their internal merchandising and menu are specifically focused. Despite being a nationwide company, they mostly ignore the mass media marketing and yet they are still one of the fastest growing businesses around the United States. Starbucks keeps their focus on their core product line and the flawless execution by
their employees.

Continue to Part 2 of this Post for the conclusion.

Wine And Beer Dinners Boost The Bottom Line

In today’s economy, businesses both small and large are cutting costs wherever they can. Sadly, employees are being displaced or work hours reduced. The trickle down effect is that consumers have less money to spend. Along with buying big ticket items such as a cars or computers, consumers are choosing to not frequent restaurants and Food Retailers as much as they did only a few months ago.

Some restaurants are finding innovative ways that they can boost their business by offering special wine dinners or beer brew dinners to patrons.

These fantastically organized dinners allow restaurants and wine and beer makers a way to jointly showcase their high quality food and drinks. Meals are specifically prepared to provide the restaurant patrons with an exquisite dining experience. These dinners are often offered by restaurants on Sundays, Monday and Tuesday evenings which are typically slower in dining traffic. Sales will further be increased when a restaurant is associated with or part of a hotel or inn which has the ability to offer overnight packages for consumers.

The focus of a monthly wine dinner usually surveys the wines of a specific region, grape variety or winery. These events can bring a big boost to a restaurants bottom line depending on the cost of the event versus the cost per person attending. The evening usually begins with a reception, followed by a delicious meal and dessert. At each stage of the meal, a special wine is presented that not only showcases the wine, but the adjoining food selections.

According to Restaurants and Institutions, the benefits of hosting this trendy type dining experience are great for restaurants because:

“Attending a wine and beer dinner is like getting into an exclusive, private party.”

“Special dinners can cost diners less than regular meals at the restaurant.”

“Customers get to sample and sometimes purchase pours that might otherwise be hard to find.”

“The events bring together customers who have common interests and help restaurants target a growing demographic of wine and beer enthusiasts.”

“By partnering with beverage vendors, restaurants are able to provide value.”

“Wine and beer dinners offer guests an experience they can’t get everyday.”

An experienced food service consultant will help you see how your restaurant can cater to smaller crowd and still turn a hefty profit.

The Next Salad Craze: Beans and Grains

In a 2007 food and health survey conducted by the International Food Information Council, 71% of Americans said they were trying to eat more whole grains. Food companies and Food Retailers have been quick to react to the rising demand. That same year, manufacturers launched 15 times as many new whole-grain products as they did in 2000, according to Mintel, a leading market research company.

Aside from their healthful properties, bean and grain salads are lauded by chefs for being foodservice-friendly. They are quick, simple to prepare, and they hold up well through service. Salads can be made in advance to allow the flavors to become fully integrated.

And some of the heartier salads—particularly those made with spelt berries or wheat berries—keep well for three to four days. In addition, leftover salad can have additional applications, being used in a hearty soup or stuffing for chicken or chiles. Sourcing grains has become much easier in recent years too, giving chefs plenty of reasons to experiment. Here, are three buzz-worthy varieties:

Quinoa: This ancient Peruvian ingredient is something quite unique: a vegetarian complete protein (containing all eight essential amino acids).

Wheat berries: Essentially unpolished wheat kernels, these berries are packed with protein and folic acid. When polished, they become grano.

Spelt berries: A cousin of the wheat berry, spelt berries bring a chewy nuttiness to dishes.

James Barrett, the co-owner of six-unit Metropolitan Bakery in Philadelphia, says spelt berries are one of his favorite ingredients. “It's the kind of [grain] that lends itself to many ethnic applications,” he says. “It's nutty in flavor with a toasted-nut quality, so it melds well with Mediterranean, Peruvian, Indian or even Hispanic flavor profiles.”

Choosing the right food business consultant can help you make the most of these trends and help keep your business thriving in any economy.

Bistro Sandwiches Continue As Top Food Choice Part II Of II

Continuing from Monday…

There are three new economical cuts of meats that work fantastically on sandwiches. With careful preparation and skill, they are helping chef’s keep their costs low and sandwich successes high. The Petite Tender is a tender beef muscle that is cut from the beef shoulder near the top blade. The Boneless Country Style Beef Rib is perfect for a shredded steak sandwich. The Flat Iron Steak is the second most tender cut of meat next to the tenderloin. The well marbled meat can be prepared in the same way that a traditional rib eye or strip steak would. Traditional red
meats used in sandwiches include the Brisket, Chuck, Flank Steak, Rib, Round, Sirloin and Tenderloin. In their own way, each cut of meat holds amazing opportunities to create a fabulous sandwich.

As a result of more consumers educating themselves in food choices and healthy eating options; food research shows that fast food establishments are recognizing the importance of offering up higher scale sandwiches as an alternative to traditional burgers. Consumers are demanding healthier options and better quality fast food. In California, Carl’s Jr. has recently introduced a charbroiled steak sandwich which is billed as a “fancy” fast food option. Another example of Food Retailers following these food trends is Subway offering a hot meatball sandwich which is smothered in marinara sauce, cheese and vegetables.

Further proving that sandwich creations top the list as one of the most versatile items that adorn restaurant menus; some chef’s are turning their focus to other red meats. From California to New York City, venison, bison and lamb are giving traditional red meat cuts a run for their money. These meats are often combined with caramelized onions, various cheeses, vegetables and topped with seasoned dressings on fresh breads, creating a beautifully flavored sandwich.

Across the board, customers love sandwiches and demand high quality ingredients. An experienced food consultant will help you find the perfect delectable sandwich combinations that will score big on taste and keep your customers coming back for more.

Bistro Sandwiches Continue As Top Food Choice Part I Of II

It doesn’t seem like that long ago that when you decided to order a sandwich at a restaurant, that your choices were limited to ham and cheese, pastrami on rye, or a club sandwich. Traditional sandwiches and plated entrees move on over; bistro sandwiches are the favored choices of many Food Retailers and restaurant patrons these days. Upscale sandwich sales, especially during the lunchtime hours, continue to soar in comparison to other dishes offered on restaurant menus.
Traditionally plain sandwiches have given way to the likes of crusted pepper ham; buffalo glazed turkey with Portobello mushrooms, and delicious Panini’s. Upscale sandwiches are not exclusive to deli’s; but can also be found in grocery stores, coffee shops and burger joints across the United States.

A recent study from R&I Industry Resources 2008 Top 400 Chain Rankings revealed that “the country’s top sandwich/bakery-cafe chains posted $25.1 billion in sales, up around 10% from $22.7 billion in 2007.” This news is great for restaurants, especially with the slumping economic state that America is currently experiencing. It was also discovered that consumers are less likely to cut back on their lunchtime expenses compared to dinner expenses, thus keeping the sandwich as a top trend menu choice.

Sandwiches are available in a variety of meat and cheese combinations to tantalize the taste buds. Many restaurant patrons gravitate towards various steak sandwiches within their food and beverage management because it makes them feel like they are getting more bang for their buck. The good news for Food Retailers is that you can use value induced cuts of meat and still produce a product that your customer will enjoy. Less costly meats such as flank steak and brisket are often used as an alternative to the more costly cuts such as prime rib or tenderloin steak. Chef’s are finding that they can still
produce amazing sandwiches at a much reduce price.

Please check back on Wednesday for the conclusion to this post.