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.
Monday, March 30, 2009
Friday, March 27, 2009
Make, Take and Bake Dinners
With customers wanting nutrition panel healthy food and dishes with ingredients they can pronounce, a new type of food business has emerged. Meal-prep outlets allow customers to assemble pre-chopped and prepared ingredients for several featured recipes, snap on the lids or zip the bags, and then rush home to the freezer. Thaw, cook, and serve when ready. Done!
Food research shows that there are now the nearly 1,200 meal-prep outlets nationwide. Dream Dinners, the originator of the concept, began in 2002 in Snohomish, Washington and now has 209 franchised units in 37 states. Since then similar companies have popped up and now the meal-prep industry is a $370-million business, expected to increase to $410 million by the end of 2009. Though they account for less than two-tenths of a percent of dinners, that may change when people become familiar with the idea.
Some locations schedule customers to come once a month to assemble their meals together, talking and sharing ideas, much like communities of women once did and probably still do in many parts of the world. Some allow more flexibility with times, but the ever-present desire for convenience means that many stores allow the customer to order online, choosing ingredients to leave out or include more of, and then swing by to pick up the containers ready for the freezer.
San Francisco Bay area Deeelish! Meals Made Easy ships many of the orders by Federal Express throughout the Bay area and into Oregon, Southern California, and even Texas and Hawaii. They’ve hired a chef to create recipes that rival restaurants and keep up with culinary trends.
Innovation in the food business abounds, and the right consultant can help you to develop ideas that can help you to start million-dollar trends.
Food research shows that there are now the nearly 1,200 meal-prep outlets nationwide. Dream Dinners, the originator of the concept, began in 2002 in Snohomish, Washington and now has 209 franchised units in 37 states. Since then similar companies have popped up and now the meal-prep industry is a $370-million business, expected to increase to $410 million by the end of 2009. Though they account for less than two-tenths of a percent of dinners, that may change when people become familiar with the idea.
Some locations schedule customers to come once a month to assemble their meals together, talking and sharing ideas, much like communities of women once did and probably still do in many parts of the world. Some allow more flexibility with times, but the ever-present desire for convenience means that many stores allow the customer to order online, choosing ingredients to leave out or include more of, and then swing by to pick up the containers ready for the freezer.
San Francisco Bay area Deeelish! Meals Made Easy ships many of the orders by Federal Express throughout the Bay area and into Oregon, Southern California, and even Texas and Hawaii. They’ve hired a chef to create recipes that rival restaurants and keep up with culinary trends.
Innovation in the food business abounds, and the right consultant can help you to develop ideas that can help you to start million-dollar trends.
Wednesday, March 25, 2009
Latino Foods Achieve Healthier Food Status
Latino food trends are changing from the typical chips, salsa, tortillas, rice, beans and cheese food concoctions that you typically find in cities around the United States. New lighter and healthier menus offer patrons delicious menu choices without busting the belt buckle or the wallet. Chefs are finding success when incorporating Caribbean and Latin American indigenous ingredients into their creations. Some new favorite blends that chef’s are working with are mango, papaya, coconut, peach, lemon and the ever popular avocado.
Mexican herbs, imported chili’s, vegetables and fruits provide new taste blends that transform traditional high calorie, high fat foods, by the nutrition panel, into works of authentic edible artform. Fresh, soft, semi-soft and firm cheeses remain indispensable in Mexican entrees, desserts, soups and salads. El Restaurante Mexicano reports that Brie is now being used as an alternative to the usual Mexican cheeses.
Mushrooms have been and integral part of Mexican cuisine since Meso-American’s gathered and ate them during pre-Hispanic times. Their meaty texture provides versatility in making many types of Latino dishes. Wild and cultivated mushrooms can easily be paired with a variety of companions. They often accompany grilled meat dishes such as lamb loin, pork chops, or beef, cream soups, and sits atop salads. According to El Restaurante Mexicano, many establishments are offering mushroom additions to upscale versions of menu favorites.
In 2000, the United States census reported that roughly 12% of the people living in the United States are Latino’s. That number is expected to rise to 25% by the year 2050. From taco stands to upscale Latino establishments, Latin American cuisine continues to gain popularity as a top food trend in America year after year. An experienced food consultant will help you make healthier Latino menu selections to keep your customers coming back for more.
Mexican herbs, imported chili’s, vegetables and fruits provide new taste blends that transform traditional high calorie, high fat foods, by the nutrition panel, into works of authentic edible artform. Fresh, soft, semi-soft and firm cheeses remain indispensable in Mexican entrees, desserts, soups and salads. El Restaurante Mexicano reports that Brie is now being used as an alternative to the usual Mexican cheeses.
Mushrooms have been and integral part of Mexican cuisine since Meso-American’s gathered and ate them during pre-Hispanic times. Their meaty texture provides versatility in making many types of Latino dishes. Wild and cultivated mushrooms can easily be paired with a variety of companions. They often accompany grilled meat dishes such as lamb loin, pork chops, or beef, cream soups, and sits atop salads. According to El Restaurante Mexicano, many establishments are offering mushroom additions to upscale versions of menu favorites.
In 2000, the United States census reported that roughly 12% of the people living in the United States are Latino’s. That number is expected to rise to 25% by the year 2050. From taco stands to upscale Latino establishments, Latin American cuisine continues to gain popularity as a top food trend in America year after year. An experienced food consultant will help you make healthier Latino menu selections to keep your customers coming back for more.
Monday, March 23, 2009
Premium Foods in Kid-Sized Portions
A new menu trend targets customers with kids by offering adult menu options in smaller portions for the children throughout their food and beverage management. Watch for smaller cuts of premium steaks, fresh fish, and locally-sourced healthy fare, along with bolder ethnic flavors that are usually the domain of adult palates.
A recent food research and development study reports that 78% of the Top 250 chain restaurants and 88% of full-service restaurants have menus specifically for children. pasta products, sandwiches and chicken are the most popular children's lunch and dinner entrees, with dips such as barbecue, honey mustard, and sweet-and-sour sauces. These options will come as no surprise to anyone who has ever perused a children’s menu.
However, they may be pleasantly surprised to find that healthier offerings are increasingly being included in children's menus of the Top 250 chains. There is an upswing in the number of listings of vegetables and fruits, healthy beverages and smoothies, and items described as natural or organic to the nutrition panel.
Teaching children the value of natural and organic foods may also prepare them for seasonal menus that are more sustainable--a trend that is sure to become more popular in the current economic and environmental climate.
There is also a growing preference for bolder, spicier flavors like teriyaki, chili, and chipotle, helping children to broadening their idea of acceptable flavors beyond those found in traditional American fare.
This is actually good news for the food service industry, because based on a study done by the university of Birmingham in England, children who are given particular foods early in life will tend to want those foods in the future. So by making the choicest foods available in children’s portion sizes, restaurants may be training future customers to buy only the best on offer.
A recent food research and development study reports that 78% of the Top 250 chain restaurants and 88% of full-service restaurants have menus specifically for children. pasta products, sandwiches and chicken are the most popular children's lunch and dinner entrees, with dips such as barbecue, honey mustard, and sweet-and-sour sauces. These options will come as no surprise to anyone who has ever perused a children’s menu.
However, they may be pleasantly surprised to find that healthier offerings are increasingly being included in children's menus of the Top 250 chains. There is an upswing in the number of listings of vegetables and fruits, healthy beverages and smoothies, and items described as natural or organic to the nutrition panel.
Teaching children the value of natural and organic foods may also prepare them for seasonal menus that are more sustainable--a trend that is sure to become more popular in the current economic and environmental climate.
There is also a growing preference for bolder, spicier flavors like teriyaki, chili, and chipotle, helping children to broadening their idea of acceptable flavors beyond those found in traditional American fare.
This is actually good news for the food service industry, because based on a study done by the university of Birmingham in England, children who are given particular foods early in life will tend to want those foods in the future. So by making the choicest foods available in children’s portion sizes, restaurants may be training future customers to buy only the best on offer.
Friday, March 20, 2009
Upmarket Restaurants offer Downmarket Menu Options
Using food research we’ve found a few examples of pricier restaurants offering more affordable options, while keeping the same gourmet quality.
Lock 6, in Western Pennsylvania, has white table cloths, black uniforms, soaring ceilings, a river view and a menu like thousands of others in casual upscale eateries. And then the server said to reporter David Farkas, "Let me tell you about our $5 Chef's Special -- a fried baloney sandwich." He says of the regional favorite, “It arrived with a ramekin stone ground mustard, which was quite confusing. But then, the dish also featured mesclun lettuces, ripe tomato slices, melted cheese and handcut fries. Somehow the kitchen had managed to make this humble classic classy.”
In Dallas, two upscale restaurant chains known for $50 - $100 per person menus have opened restaurants featuring items from $7 - $22., Chef Kent Rathbun wants Rathbun's Blue Plate Kitchen to be "the Mecca of affordable, casual cuisine in the Dallas area," and so far, business is booming. Nick & Sam's Grill features traditional American comfort food served in an energetic bistro atmosphere, combining several major food trends at once--comfort food, feel-good atmosphere and affordability, with a chef’s touch.
In London, restaurant group Little Bay has had great success with their "pay-what-you-think-it's-worth" promotion, with the average customer spending 30% more than usual. Within five days of its launch these food trends resulted in the restaurant being fully booked, with a total of nearly 10,000 diners visiting the restaurant during the four weeks of the promotion. Little Bay owner Peter Ilic said that though he had been nervous about running the promotion during the recession, it had "restored his faith in people's honesty."
The right food consultant can help you come up with exciting new concepts to fit your company successfully into today’s business climate.
Lock 6, in Western Pennsylvania, has white table cloths, black uniforms, soaring ceilings, a river view and a menu like thousands of others in casual upscale eateries. And then the server said to reporter David Farkas, "Let me tell you about our $5 Chef's Special -- a fried baloney sandwich." He says of the regional favorite, “It arrived with a ramekin stone ground mustard, which was quite confusing. But then, the dish also featured mesclun lettuces, ripe tomato slices, melted cheese and handcut fries. Somehow the kitchen had managed to make this humble classic classy.”
In Dallas, two upscale restaurant chains known for $50 - $100 per person menus have opened restaurants featuring items from $7 - $22., Chef Kent Rathbun wants Rathbun's Blue Plate Kitchen to be "the Mecca of affordable, casual cuisine in the Dallas area," and so far, business is booming. Nick & Sam's Grill features traditional American comfort food served in an energetic bistro atmosphere, combining several major food trends at once--comfort food, feel-good atmosphere and affordability, with a chef’s touch.
In London, restaurant group Little Bay has had great success with their "pay-what-you-think-it's-worth" promotion, with the average customer spending 30% more than usual. Within five days of its launch these food trends resulted in the restaurant being fully booked, with a total of nearly 10,000 diners visiting the restaurant during the four weeks of the promotion. Little Bay owner Peter Ilic said that though he had been nervous about running the promotion during the recession, it had "restored his faith in people's honesty."
The right food consultant can help you come up with exciting new concepts to fit your company successfully into today’s business climate.
Wednesday, March 18, 2009
Springtime Menu Freshness: Part II - Local Sourcing
Food research shows that many American consumers say buying fresh, local and sustainable food is important to them. But are they willing to accept the limitations of local-sourcing and seasonal produce? It turns out that they are, and enjoy fresh menus year round as a result. Here are a few ideas to go on showing restaurant chains that are following these food trends and making it work.
Grand Central Baking Co.
They started by settling on a base menu of the “classics,” including ham and swiss, turkey, and tuna sandwiches that remains the same year round. The classics were initially supplemented by quarterly seasonal specials that changed depending on what was available from local farms. To better deal with the occasional gaps in supply, they switched to seasonal specials that change every two to three weeks. In early December, for instance, there’s a Willamette Valley beet salad. In May, there are rhubarb pastries and a chicken salad with asparagus through June. Summer brings eggplant parmesan.
Burgerville
This hamburger chain partners with 14 local Restaurant Suppliers for year-round supply of everything from pickles to cage-free eggs. Another four suppliers provide the produce for recurring seasonal specials such as local berry milkshakes and Walla Walla Sweet Onion rings in summer, and Sweet Potato Fries and Pumpkin milkshakes during the fall. "The whole idea is to raise the bar for QSR (Quick Service Restaurants) by serving local ingredients at the peak of season in gourmet fashion," says Jack Graves, chief cultural officer.
McCormick & Schmick's
This seafood chain has always built regional recipes into menus on a local basis, says Bill King, vice president of culinary development and corporate chef. Regional chefs develop relationships with local purveyors to obtain the ingredients for the specials.
Chipotle Mexican Grill
One of the leaders in the local-sourcing effort, this Denver-based chain has a summer-produce program that brings bulk vegetable items—onions, peppers, lettuce and herbs—into Chipotle's supply chain from local farms during peak produce season. "We met our goal of serving at least 25 percent of at least one of these produce items in each of our markets," says Chris Arnold, public relations director for the 800-plus-unit fast-casual concept.
Eat'n Park
Pittsburgh-based Eat'n Park Hospitality Group has also pushed toward a larger, locally grown food supply for its 78 restaurants. Currently the family-dining chain features seven or eight local produce items on the salad bar and throughout the menu from June to October. As well, all of Eat'n Park's pork and most of its dairy products are locally sourced year-round. "Local sourcing is very doable," says Jamie Moore, director of sourcing and sustainability for the chain. "All you really need is a distributor who is willing to switch to sourcing locally when local product is available. That, and having somebody on staff who is active in local agricultural circles."
A food business consultant can help you to do this in a way that is consistent with your budget and your brand.
Grand Central Baking Co.
They started by settling on a base menu of the “classics,” including ham and swiss, turkey, and tuna sandwiches that remains the same year round. The classics were initially supplemented by quarterly seasonal specials that changed depending on what was available from local farms. To better deal with the occasional gaps in supply, they switched to seasonal specials that change every two to three weeks. In early December, for instance, there’s a Willamette Valley beet salad. In May, there are rhubarb pastries and a chicken salad with asparagus through June. Summer brings eggplant parmesan.
Burgerville
This hamburger chain partners with 14 local Restaurant Suppliers for year-round supply of everything from pickles to cage-free eggs. Another four suppliers provide the produce for recurring seasonal specials such as local berry milkshakes and Walla Walla Sweet Onion rings in summer, and Sweet Potato Fries and Pumpkin milkshakes during the fall. "The whole idea is to raise the bar for QSR (Quick Service Restaurants) by serving local ingredients at the peak of season in gourmet fashion," says Jack Graves, chief cultural officer.
McCormick & Schmick's
This seafood chain has always built regional recipes into menus on a local basis, says Bill King, vice president of culinary development and corporate chef. Regional chefs develop relationships with local purveyors to obtain the ingredients for the specials.
Chipotle Mexican Grill
One of the leaders in the local-sourcing effort, this Denver-based chain has a summer-produce program that brings bulk vegetable items—onions, peppers, lettuce and herbs—into Chipotle's supply chain from local farms during peak produce season. "We met our goal of serving at least 25 percent of at least one of these produce items in each of our markets," says Chris Arnold, public relations director for the 800-plus-unit fast-casual concept.
Eat'n Park
Pittsburgh-based Eat'n Park Hospitality Group has also pushed toward a larger, locally grown food supply for its 78 restaurants. Currently the family-dining chain features seven or eight local produce items on the salad bar and throughout the menu from June to October. As well, all of Eat'n Park's pork and most of its dairy products are locally sourced year-round. "Local sourcing is very doable," says Jamie Moore, director of sourcing and sustainability for the chain. "All you really need is a distributor who is willing to switch to sourcing locally when local product is available. That, and having somebody on staff who is active in local agricultural circles."
A food business consultant can help you to do this in a way that is consistent with your budget and your brand.
Monday, March 16, 2009
Springtime Menu Freshness - Part 1
Springtime brings holidays and events, and a seasonal selection of fresh fruits and veggies, all good reasons to add new items to your menus.
Sporty and Sharable
Chain Leader.com tells us that the Hooters chain is enticing sports fans with their food trends of sharable appetizer portions like fresh-cooked potato chips covered in bleu cheese, bacon, diced tomatoes and green onions.
In Houston, Joe’s Crab Shack has added a line of sharable Steampots in all of their over 120 locations. Each one has a combination of shrimp, andouille sausage, corn and potatoes; with individual dishes including either crawfish, lobsters, clams, Dungeness crab, and sweet snow crab or some combination of them.
Another example of Food Retailers using this idea is Schlotzsky's sandwich chain, based in Austin, Texas. Schlotyzsky's is promoting baseball-themed club sandwiches. In addition to enjoying any of the Big League Clubz selections (Ham 'n Turkey Club, Chick 'n Turkey Club and Beef 'n Bacon Club), customers can collect baseball cards for a chance to win prizes, and online, customers can sign up to win baseball prizes including a trip to the All-Star game.
Holiday Observances
Hooters has menu offerings for customers who are observing Lent, such as a Blackened Mahi Sandwich served on a ciabatta roll and bite-size grouper with corn-flake breading. And also in honor of the Lenten season, Steak-Out Char-Broiled Delivery is offering Char-Grilled Mesquite Scallops & Rice Pilaf.
Seasonal Offerings
Seattle's Best Coffee launched a seasonal latte--the Blackberry Creme Latte. For a hint of spring, hot or cold, enjoy espresso including drink ingredients with blackberry flavors and "a hint of floral notes," topped with steamed milk, a sprinkle of citrus-berry infused sugar and a touch of white chocolate sauce.
The Pacific Northwest has a few chains that are making seasonal offerings part of their regular food and beverage management, and making it work. Next time we’ll look at ideas to go on using the freshness of spring to make the move to seasonal, locally-grown items that will keep your menu fresh year-round.
Sporty and Sharable
Chain Leader.com tells us that the Hooters chain is enticing sports fans with their food trends of sharable appetizer portions like fresh-cooked potato chips covered in bleu cheese, bacon, diced tomatoes and green onions.
In Houston, Joe’s Crab Shack has added a line of sharable Steampots in all of their over 120 locations. Each one has a combination of shrimp, andouille sausage, corn and potatoes; with individual dishes including either crawfish, lobsters, clams, Dungeness crab, and sweet snow crab or some combination of them.
Another example of Food Retailers using this idea is Schlotzsky's sandwich chain, based in Austin, Texas. Schlotyzsky's is promoting baseball-themed club sandwiches. In addition to enjoying any of the Big League Clubz selections (Ham 'n Turkey Club, Chick 'n Turkey Club and Beef 'n Bacon Club), customers can collect baseball cards for a chance to win prizes, and online, customers can sign up to win baseball prizes including a trip to the All-Star game.
Holiday Observances
Hooters has menu offerings for customers who are observing Lent, such as a Blackened Mahi Sandwich served on a ciabatta roll and bite-size grouper with corn-flake breading. And also in honor of the Lenten season, Steak-Out Char-Broiled Delivery is offering Char-Grilled Mesquite Scallops & Rice Pilaf.
Seasonal Offerings
Seattle's Best Coffee launched a seasonal latte--the Blackberry Creme Latte. For a hint of spring, hot or cold, enjoy espresso including drink ingredients with blackberry flavors and "a hint of floral notes," topped with steamed milk, a sprinkle of citrus-berry infused sugar and a touch of white chocolate sauce.
The Pacific Northwest has a few chains that are making seasonal offerings part of their regular food and beverage management, and making it work. Next time we’ll look at ideas to go on using the freshness of spring to make the move to seasonal, locally-grown items that will keep your menu fresh year-round.
Friday, March 13, 2009
Flavored Bottled Waters Serve As Leading Drink Trend Part II Of II
Continuing from Wednesday…
As with other food and beverage products, consumers demand a variety of choices. Picking just one type of bottled water will certainly be difficult.
“Hint” is a bottled water brand that was developed a few years ago. It was named as a favorite product at the July 2005 Fancy Food Show and has continued to steam roll through the industry. Hint boasts a line of simple, yet fantastically tasting infused calorie free, preservative free, and sugar free bottled waters. It is flavored with natural fruit, vegetables and herbs. This water was created as a means to provide the founders children with a healthy and tasty alternative to juices and sodas. The Cucumber, Lime, Mango-Grapefruit, Pear, Peppermint, Pear, Pomegranate-Tangerine, Raspberry-Lime, Tropical Punch are a beautiful addition to the bottled water market.
Consumers may get more than they bargained for with some bottled waters that they purchase. Consumers should be careful when making their bottled water selections. Several are loaded with sugar and empty calories that are in equivalent amounts when compared to soft drinks.
Lastly, in an interesting and strange twist…if you ever find yourself thirsty and craving the taste of salad at the same time, you can always try “Water Salad.” Each bottle is marketed as tasting like you are eating a delicious salad. You will have to travel a long way to drink it though, as it is currently only available in Japan.
An experienced food consultant will be able to help provide direction for your company, and keep your food and drink creations on the top side of future market trends.
As with other food and beverage products, consumers demand a variety of choices. Picking just one type of bottled water will certainly be difficult.
“Hint” is a bottled water brand that was developed a few years ago. It was named as a favorite product at the July 2005 Fancy Food Show and has continued to steam roll through the industry. Hint boasts a line of simple, yet fantastically tasting infused calorie free, preservative free, and sugar free bottled waters. It is flavored with natural fruit, vegetables and herbs. This water was created as a means to provide the founders children with a healthy and tasty alternative to juices and sodas. The Cucumber, Lime, Mango-Grapefruit, Pear, Peppermint, Pear, Pomegranate-Tangerine, Raspberry-Lime, Tropical Punch are a beautiful addition to the bottled water market.
Consumers may get more than they bargained for with some bottled waters that they purchase. Consumers should be careful when making their bottled water selections. Several are loaded with sugar and empty calories that are in equivalent amounts when compared to soft drinks.
Lastly, in an interesting and strange twist…if you ever find yourself thirsty and craving the taste of salad at the same time, you can always try “Water Salad.” Each bottle is marketed as tasting like you are eating a delicious salad. You will have to travel a long way to drink it though, as it is currently only available in Japan.
An experienced food consultant will be able to help provide direction for your company, and keep your food and drink creations on the top side of future market trends.
Wednesday, March 11, 2009
Flavored Bottled Waters Serve As Leading Drink Trend Part I Of II
Mostly everyone knows the benefits of drinking water. Six to eight glasses per day has long been the recommended dosage. Water keeps you hydrated and as a result, we have more energy and are able to flush out unwanted toxins from our bodies.
Bottled water has become the drink of choice for many in the United States. It’s hip, it’s trendy, and quite frankly just easier in our grab and go society. The American consumer has access to about 200 domestic and imported bottled waters to choose from. But in today’s society, the new drink trend leans towards water in a more advanced stage. The enhanced water section in grocery stores around the United States continues to grow and thrive. Choices include Propel Fitness Water, Snapple Antioxidant Water, Function Drinks, Sobe Life Water, and Coca-Cola’s
VitaminWater, to name just a few. Big name manufactures like Coke and Pepsi continue to dominate the industry, but smaller companies are also enjoying a piece of the proverbial pie.
Flavored water can be found in many variations. Fruit flavors lead the market, but are quickly being joined by various types of herbal flavors. The Ayala’s Herbal Water Company just released their new Lemon Verbena Geranium flavored water at the Expo West Show in Anaheim on March 6th. This new bottled water flavor combines herbs with aromatic leaves and a hint of fruity lemon. Other organic varieties include Lemongrass Mint Vanilla, Ginger Lemon
Peel, Cloves Cardamom Cinnamon, Lavender Mint and Cinnamon Orange Peel.
Vitamin waters are also extremely popular. Many flavored vitamin waters promise to be the perfect antidote to a specific ailment or concern. According to Glaceau VitaminWater, which distributes a wide variety of vitamin enhanced water, “vitamin water is a great tasting, healthy enhanced water that is packed with nutrients. In addition to providing a perfect complement to everyone's less-than-perfect diet, each vitamin water variety has a unique combination of nutrients to deliver a specific benefit to get you through your day."
Please check back in on Friday for the conclusion to this post.
Bottled water has become the drink of choice for many in the United States. It’s hip, it’s trendy, and quite frankly just easier in our grab and go society. The American consumer has access to about 200 domestic and imported bottled waters to choose from. But in today’s society, the new drink trend leans towards water in a more advanced stage. The enhanced water section in grocery stores around the United States continues to grow and thrive. Choices include Propel Fitness Water, Snapple Antioxidant Water, Function Drinks, Sobe Life Water, and Coca-Cola’s
VitaminWater, to name just a few. Big name manufactures like Coke and Pepsi continue to dominate the industry, but smaller companies are also enjoying a piece of the proverbial pie.
Flavored water can be found in many variations. Fruit flavors lead the market, but are quickly being joined by various types of herbal flavors. The Ayala’s Herbal Water Company just released their new Lemon Verbena Geranium flavored water at the Expo West Show in Anaheim on March 6th. This new bottled water flavor combines herbs with aromatic leaves and a hint of fruity lemon. Other organic varieties include Lemongrass Mint Vanilla, Ginger Lemon
Peel, Cloves Cardamom Cinnamon, Lavender Mint and Cinnamon Orange Peel.
Vitamin waters are also extremely popular. Many flavored vitamin waters promise to be the perfect antidote to a specific ailment or concern. According to Glaceau VitaminWater, which distributes a wide variety of vitamin enhanced water, “vitamin water is a great tasting, healthy enhanced water that is packed with nutrients. In addition to providing a perfect complement to everyone's less-than-perfect diet, each vitamin water variety has a unique combination of nutrients to deliver a specific benefit to get you through your day."
Please check back in on Friday for the conclusion to this post.
Monday, March 9, 2009
London Chefs Plan for Tough Economic Times
Bloomberg interviewed chefs in London and found that the food business needs to focus on what people most want in times of economic hardship and uncertainty: comfort, value for their money, and a sense that their money is going to support people and causes they care about.
“…an emphasis on straightforward, simple, no-nonsense food, with the focus more on good-quality produce used in a less complicated way.” ~Antonin Bonnet (The Greenhouse)
“Only those restaurants which are welcoming, which make the customer feel wanted and those who serve comforting, nurturing food and which are good value.” ~Sally Clarke (Clarke’s)
“More quality, less concept…welcoming clients, taking care of them and as Rene Char (French poet and resistant) said: ‘It is not the stomach that needs the hot soup, but the heart.’” ~Pierre Gagnaire (Sketch)
“The rise of small, good quality, fresh-food restaurants with menus that reflect the seasons and the regions.” ~Rose Gray (River Cafe)
“It will be all about paring away at costs, overheads and unnecessary extras and anyone not offering value for money and delicious, satisfying food and great hospitality will struggle to keep afloat in such tricky times.” ~Philip Howard (The Square)
“… in hard times people want comfort food and the great classics will be making an appearance because customers need good food: No gimmicks, proper wholesome, tasty, well-cooked food.” ~Michel Roux. Jr. (Le Gavroche)
“People are eating a little less frequently but saving up for something special. They’re also taking an increasing interest in where their food is sourced from.” ~Chris Staines (Foliage)
A food business consultant can help you decide what “costs, overheads and unnecessary extras” can be pared down and how best to meet your customers needs.
“…an emphasis on straightforward, simple, no-nonsense food, with the focus more on good-quality produce used in a less complicated way.” ~Antonin Bonnet (The Greenhouse)
“Only those restaurants which are welcoming, which make the customer feel wanted and those who serve comforting, nurturing food and which are good value.” ~Sally Clarke (Clarke’s)
“More quality, less concept…welcoming clients, taking care of them and as Rene Char (French poet and resistant) said: ‘It is not the stomach that needs the hot soup, but the heart.’” ~Pierre Gagnaire (Sketch)
“The rise of small, good quality, fresh-food restaurants with menus that reflect the seasons and the regions.” ~Rose Gray (River Cafe)
“It will be all about paring away at costs, overheads and unnecessary extras and anyone not offering value for money and delicious, satisfying food and great hospitality will struggle to keep afloat in such tricky times.” ~Philip Howard (The Square)
“… in hard times people want comfort food and the great classics will be making an appearance because customers need good food: No gimmicks, proper wholesome, tasty, well-cooked food.” ~Michel Roux. Jr. (Le Gavroche)
“People are eating a little less frequently but saving up for something special. They’re also taking an increasing interest in where their food is sourced from.” ~Chris Staines (Foliage)
A food business consultant can help you decide what “costs, overheads and unnecessary extras” can be pared down and how best to meet your customers needs.
Friday, March 6, 2009
Barbeque Is More Then Just Your Backyard Buddy Part II Of II
Continuing from the post on Wednesday...
Barbeque food tastes tend to differ depending on what region in the United States that you visit. On the west coast, blends of sweet and bold are favored by using fresh herbs and tangy citrus fruits. Barbeque in this region is known for it’s lighter, yet bold taste. Texans tend to love the smoky barbeque flavor which utilizes chili powder, dry mustard, black and red pepper in a typical tomato based sauce. Thick sauces, beer and even horseradish are often used to baste the slow cooking meats.
In the South, a variety of flavors are used to create a unique blend. Liquid hickory smoke added to molasses and Worchester or cayenne pepper and apple cider vinegar based sauces create a spectacular one of a kind flavor blend. In the Midwest, famous Kansas City barbeque has the sweet taste of molasses or brown sugar combined with a tomato base. Adding tangy dry mustard or horseradish makes a flavor combination that will certainly make your mouth water.
In the eastern portion of the United States, barbeque flavors are a bit more muddled than other regions. You can easily find a variety of flavors and techniques, representing all regions, as different as the chefs that prepare them.
The good news for restaurants is that you do not need to have the best or most expensive cut of meat to form great barbeque. An experienced food consultant will help you keep your food ideas fresh and inviting for all of your customers, no matter the region. Creating great barbeque needs to be unique, simple and fulfilling in order to satisfy the taste buds of the varying clientele and maintain a top 10 standing as a leading food trend for 2009.
Barbeque food tastes tend to differ depending on what region in the United States that you visit. On the west coast, blends of sweet and bold are favored by using fresh herbs and tangy citrus fruits. Barbeque in this region is known for it’s lighter, yet bold taste. Texans tend to love the smoky barbeque flavor which utilizes chili powder, dry mustard, black and red pepper in a typical tomato based sauce. Thick sauces, beer and even horseradish are often used to baste the slow cooking meats.
In the South, a variety of flavors are used to create a unique blend. Liquid hickory smoke added to molasses and Worchester or cayenne pepper and apple cider vinegar based sauces create a spectacular one of a kind flavor blend. In the Midwest, famous Kansas City barbeque has the sweet taste of molasses or brown sugar combined with a tomato base. Adding tangy dry mustard or horseradish makes a flavor combination that will certainly make your mouth water.
In the eastern portion of the United States, barbeque flavors are a bit more muddled than other regions. You can easily find a variety of flavors and techniques, representing all regions, as different as the chefs that prepare them.
The good news for restaurants is that you do not need to have the best or most expensive cut of meat to form great barbeque. An experienced food consultant will help you keep your food ideas fresh and inviting for all of your customers, no matter the region. Creating great barbeque needs to be unique, simple and fulfilling in order to satisfy the taste buds of the varying clientele and maintain a top 10 standing as a leading food trend for 2009.
Wednesday, March 4, 2009
Barbeque Is More Then Just Your Backyard Buddy Part I Of II
The process of barbequing meats over an open flame is not a new food concept. In fact, it dates back to the time of the early colonists that learned from the Indians how to cook hogs and other game over an open flame.
In America’s not so distant past, the mention of barbequing meant putting hamburgers and hot dogs on a charcoal grill. This symbolized the suburban good life with delicious, but not very sophisticated foods.
Barbequing soon moved to somewhat of the art form that we experience today. Various meats are slow cooked to amazing perfection, creating delectable treats that will make your mouth water. Beef, chicken and pork are the most popular varieties of meats that can withstand the grilling process. It was soon discovered that slow roasting could be improved by adding various woods, like cherry, pecan, walnut and apple to the fire to create a delightful smoky flavor.
Barbeque now serves as a top flavor trend in 2009. According to “Flavor & The Menu’s Top 10 Trends for 2009”, “A wave of new barbecue restaurants is introducing consumers to more sophisticated interpretations of classic barbecue-shack specialties with a difference.”
Food consultants are finding that chefs around the country are utilizing this tried and true American comfort food while joining it with signature sides. Experimenting with interesting techniques and presentations will keep barbeque as the top food contender for years to come. Creative bold flavors, both ethnic and spiced up home style types, continue to be popular barbeque favorites.
Please check back on Friday for the conclusion to this post.
In America’s not so distant past, the mention of barbequing meant putting hamburgers and hot dogs on a charcoal grill. This symbolized the suburban good life with delicious, but not very sophisticated foods.
Barbequing soon moved to somewhat of the art form that we experience today. Various meats are slow cooked to amazing perfection, creating delectable treats that will make your mouth water. Beef, chicken and pork are the most popular varieties of meats that can withstand the grilling process. It was soon discovered that slow roasting could be improved by adding various woods, like cherry, pecan, walnut and apple to the fire to create a delightful smoky flavor.
Barbeque now serves as a top flavor trend in 2009. According to “Flavor & The Menu’s Top 10 Trends for 2009”, “A wave of new barbecue restaurants is introducing consumers to more sophisticated interpretations of classic barbecue-shack specialties with a difference.”
Food consultants are finding that chefs around the country are utilizing this tried and true American comfort food while joining it with signature sides. Experimenting with interesting techniques and presentations will keep barbeque as the top food contender for years to come. Creative bold flavors, both ethnic and spiced up home style types, continue to be popular barbeque favorites.
Please check back on Friday for the conclusion to this post.
Monday, March 2, 2009
Euro-Trends, Americanized
Among “Flavor & The Menu's Top 10 Trends for 2009” were a couple of European trends. The Top Comeback Trend was predicted to be the revival of the French Bistro. They said “classic French bistro cuisine is being taken up by leading chefs looking to bring their culinary vision to a more approachable and moderately priced style of dining. These new-generation bistros sport a bustling energy and broadened appeal to bring a new generation back to French food.”
Another European–inspired trend that was predicted was their Top High-Impact Ingredient - American Artisanal Cheeses. “After a wave of interest in European cheeses, American chefs are turning their attention to the growing domestic cheese scene. American cheesemakers are coming into their own, crafting Euro-style adaptations and their own signature creations.”
We found Artisinal cheese shops in New York, Los Angeles and Wisconsin (creatively named “Fromagination”!) , but only the one in New York was associated with a restaurant, and that’s because the company is run by a chef.
“What sets Artisanal Premium Cheese apart is the art of affinage -- an ancient practice by which our passionate cheese professionals complete the cheese maker's labor of love, patiently nurturing each of the more than 300 cheeses we offer to optimal ripeness and peak flavor. Founded by Chef Terrance Brennan, whose New York City restaurants Picholine and Artisanal Fromagerie & Bistro revolutionized cheese appreciation in the United States, Artisanal Premium Cheese makes the world's finest cheeses available nationwide as never before.”
If these trends have your mouth watering, a food business consultant can help you find the best way to incorporate them perfectly into your restaurant’s menu. We conduct research into your market and the tastes of your clientele to help you arrive at a food business strategy that will work for you.
Another European–inspired trend that was predicted was their Top High-Impact Ingredient - American Artisanal Cheeses. “After a wave of interest in European cheeses, American chefs are turning their attention to the growing domestic cheese scene. American cheesemakers are coming into their own, crafting Euro-style adaptations and their own signature creations.”
We found Artisinal cheese shops in New York, Los Angeles and Wisconsin (creatively named “Fromagination”!) , but only the one in New York was associated with a restaurant, and that’s because the company is run by a chef.
“What sets Artisanal Premium Cheese apart is the art of affinage -- an ancient practice by which our passionate cheese professionals complete the cheese maker's labor of love, patiently nurturing each of the more than 300 cheeses we offer to optimal ripeness and peak flavor. Founded by Chef Terrance Brennan, whose New York City restaurants Picholine and Artisanal Fromagerie & Bistro revolutionized cheese appreciation in the United States, Artisanal Premium Cheese makes the world's finest cheeses available nationwide as never before.”
If these trends have your mouth watering, a food business consultant can help you find the best way to incorporate them perfectly into your restaurant’s menu. We conduct research into your market and the tastes of your clientele to help you arrive at a food business strategy that will work for you.
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