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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