Food Trends 2010

Pediatric Food Allergies Are on the Rise

2010-01-26T18:52:00.000-08:00

Between 1997 and 2007, the number of children in the U.S. with food allergies rose an astonishing 18%. The number seeking hospital treatment for food allergies has tripled since 1993. Clearly, something is going on here.

There are several theories about the rise in allergic conditions. The Hygiene Hypothesis is currently one of the most popular. It is based on the premise that children today have a tendency to develop many more allergies because they are being raised in much more sterile environments, compared to conditions several years ago. Further, the Hypothesis claims that children raised in cleaner environments don't develop the same immune system strength, which puts them more at risk when it comes to foods, dust and mold. Though there are several studies that support this supposition, there is still not enough evidence to confirm the findings.

I find it surprising that today, the only real treatment for food allergies is to avoid them. This can be rather difficult when it comes to ingredients that are commonly found in a variety of foods, like wheat or corn. Parents have got to have the tools needed to make it easier to read labels & the nutrition panel and must feel comfortable quizzing knowledgeable restaurant personnel before ordering for their kids. As labeling continues to increase, this becomes much easier for the parents.

Until we know without a doubt what accounts for the increase in incidences, parents must handle this issue at they see fit and the food industry must continue to develop in their ability to deliver awareness to the consumer.
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Food Customization to Meet Our Needs

2010-01-19T18:22:00.000-08:00

Unless you have influence with the cook in your house or unless you do the cooking yourself, food customized to your particular dietary needs combined with your taste preferences is probably a bit of a stretch. However, with supermarkets and restaurants adapting to our dietary needs, this is becoming easier than ever.

For example, McDonald's addition of special coffees to their offerings is intended to capture a group of customers who want some customization in their menus. Another example, the Coca-Cola Freestyle soda dispenser. Additionally, whole lines of sugar-free, low-carb, low-sodium, and low-fat versions of many foods have become much more prevalent. The produce section of the supermarket has evolved immensely. Consumers can purchase customized salads and vegetables. Gone are the days of having to buy a head of lettuce, whole carrots, croutons, and cheese, chop them at home and create your own salad. Now, we can buy salads that are already packaged, customized specifically to our tastes, and extremely easy to prepare.

At an FIA food industry symposium: Connecting the Resources: Authenticity, Mass Customization, and Revenue, attendees examined mass customization and its impact on the food industry. By customizing foods to meet certain needs and wants, the food industry has the capability to create a unique consumer experience while adding value to their brand.
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There's Been a Change in Attitude

2010-01-13T19:03:00.000-08:00

Over the past several weeks & months, I've noticed that service personnel at stores and Food Retailers, particularly at restaurants (QSRs and FSRs alike), have been exceptionally nice and helpful. Enough so, I'm beginning to wonder if there has been a shift in the attitudes of those working in customer service.

Could this be a sign? A symptom of the initial upswing in our economy? If so, I have to wonder what will happen when our economy stabilizes more and things are finally "better".
This change in the attitude of customer service personnel has really got me thinking. Before the recession, had the service force become complacent, assuming that it didn't really matter if the customer spent money, since the sales associate was still getting a paycheck.

And now, is it that people are so happy to have a job, that they'll do whatever it takes to stay employed, including stepping outside their comfort zone to be helpful?

What have your observations been from a personal standpoint? In the food industry?
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Cooking For Fun

2010-01-10T18:28:00.000-08:00

Let's face it. Cooking is not what it used to be. It hasn't been too many years since this was totally a woman's province. A red-blooded man would not confess that he cooked even if he did-and few of them did. But like so many things in our world, there has been a complete turnaround in the gender approach to cooking. Many men take great pride in their culinary expertise and show it off at the drop of a hat. It's not uncommon for a couple-man and wife or significant other-to share food preparation duties.

Oh, sure! We've always known about the famous male chefs in some of the best-known upscale restaurants in the country. Even so, it didn't begin to catch on with "regular" men for many years. For one thing, most girls absorbed cooking skills from their mothers, helping in the kitchen when they were growing up. In fact, one of the reasons many men have become so accomplished and creative as cooks is because they weren't forced to do it, like their mothers and sisters were.

When children see their fathers cooking, they are naturally curious and want to follow suit. Also, mothers can encourage them to cook while they are growing up, both the boys and the girls. Children have always played cooking, and there are many reasons for teaching your children to cook:

* It helps them learn about nutrition and eating the right foods.
* It will boost their self esteem. Turning out something that tastes good and everyone enjoys is an ego booster!
* It will bring families together. You may need to be a little more patient and take a little longer getting a meal on the table, but it's worth it.
* They will be more likely to eat it if they make it.
* Just think about all the lessons in science, math, language and other things they learn in the kitchen working with food.
* They learn many life skills.
* They make a contribution to the family.
* They work as part of a team.

If a couple can enjoy cooking together, they probably have a pretty solid marriage. Some couple even remodel their kitchens so that each cook has a side of his or her own. Entertaining guests when both have been involved in the preparation and the hosting adds a dimension to the couple's lives. Try it! You might like it!
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Making the Right Choice with Color-Coded Foods

2010-01-05T18:35:00.000-08:00

When I read Blair's blog about Subway's Jared and her comparison to Christine from Taco Bell, I couldn't help but think about all of the different ways our society is working to try to help us make the right choices when it comes to selecting healthy foods. We've even got color coding in our grocery stores.

The University of Michigan recently released the results from a sensory research study that indicated that color-coded labels on supermarket shelves helps shoppers take home healthier foods. This study came out of the University's Heart Care program and fitness division. The American Dietetic Association even published the results.

In the study, supermarkets used green to indicate "best choice" and yellow to indicated "acceptable choice". The labeling was based on total fat, saturated fat, fiber, cholesterol, and salt sodium content. 56% of those who knew about the program reported using it to guide their choices. Many who used the program said that the color coding system was much clearer than package nutrition panel and that they were more likely to pay attention to a color system that to read the specifics on each label.

There is currently a lot of debate on what the labels should mean. Smart Choices is dividing foods into 19 categories and selecting the best choices within those groups if they meet certain minimums. It all seems pretty complicated at the moment, but with the food industry's support, the development of a scheme that is universal and helpful is just around the corner.

Perhaps the colors used for traffic signals could be a starting point, since they are widely understood and will be a natural when it comes to interpretation by the public. Whatever they choose, it's great to see QSRs and grocery stores Food Retailers alike implementing strategies that make it easier to make the right choices.
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Restaurant Products Can Now Be Found At The Supermarket

2010-01-04T18:55:00.000-08:00

The Marie Callender's restaurants are sheer heaven for the comfort-food aficionado. The restaurant is homey, and the food is well-prepared and heavy with the kind of calories that make us remember Mom's cooking. The array of pies makes being prudent about making healthy diet choices nearly impossible. But her restaurants are not everywhere. In fact, they are nonexistent in many parts of the country. But never mind; you can go to your supermarket or other Food Retailers and purchase everything except the atmosphere. The very same foods that destroy the diets of so many diners in the restaurants are available for self-preparation. The setting may not be so cozy, but the food is good.

The current food trends to eat at home with the family around the table, brought about to some extent by the need to contain costs in the current economic downturn, has led many restaurant chains to start packaging their most popular dishes and sell them through supermarkets. However, according to Business Week, it's not easy to accomplish, especially for smaller restaurants or chains. They tend to be nonexistent because it costs too much to distribute and market.

You can start out ahead of the pack, of course, if your product is already popular with some people--your customers. You have a recognizable brand already, at least locally. If you really want to do this, you need to take some things into account. For one, the supermarket is big and competitive, it makes enormous demands on its vendors.

The supermarket will charge you a fee for putting your products on their shelves, and sometimes those fees are outrageously high. You might be able to negotiate them, and if sales are good, the supermarket may even be willing to forgo fees completely. You need to be prepared to pay for promotion and advertising. In addition, there will probably be "failure fees" if your product doesn't sell well. Products are usually given 120 days to succeed and if they don't, your products may be returned.

Supermarkets want up to a 60% margin on a fresh and/or refrigerated items, and they will want you to deliver directly. They may even require you to restock or turn your product. In order to do so, you'll probably need to be located a commutable distance from the supermarkets you want to house your products in.

You also need to keep in mind that your food will be inspected by the same inspectors that enforce such high standards on supermarkets. Take into account that you might need to beef up food preparation in your restaurants in order to sell the same products in a supermarket.

This is not to say that you shouldn't try to expand your business for your restaurant. It very well may bring new customers into your restaurant. However, you should know ahead of time that it can be a pretty tough road to success.
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Cup of Fat, Anyone?

2009-12-27T16:53:00.000-08:00

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

2009-12-22T17:09:00.000-08:00

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

2009-12-22T07:46:00.000-08:00

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

2009-12-17T10:05:00.000-08:00

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

2009-12-14T09:40:00.000-08:00

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

2009-12-13T07:46:00.000-08:00

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

2009-12-07T19:13:00.000-08:00

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

2009-12-01T18:56:00.000-08:00

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

2009-11-24T18:38:00.000-08:00

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

2009-11-22T08:12:00.001-08:00

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

2009-11-18T15:02:00.001-08:00

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

2009-11-09T08:21:00.000-08:00

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

2009-11-03T11:25:00.000-08:00

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

2009-10-28T09:12:00.000-07:00

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?

2009-10-23T12:29:00.000-07:00

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.

2009-10-22T12:54:00.000-07:00

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

2009-10-19T09:54:00.000-07:00

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

2009-10-09T10:26:00.001-07:00

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

2009-10-06T08:34:00.000-07:00

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!

2009-09-30T13:50:00.000-07:00

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

2009-09-25T12:45:00.000-07:00

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

2009-09-22T12:19:00.000-07:00

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

2009-09-11T08:14:00.001-07:00

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

2009-09-04T10:57:00.000-07:00

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

2009-08-26T09:04:00.000-07:00

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

2009-08-10T07:55:00.000-07:00

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.

2009-07-28T08:52:00.000-07:00

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

2009-07-24T13:20:00.001-07:00

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

2009-07-21T09:45:00.000-07:00

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

2009-07-15T12:42:00.000-07:00

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

2009-07-09T09:54:00.000-07:00

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

2009-07-07T07:24:00.000-07:00

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!

2009-07-02T07:37:00.000-07:00

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

2009-06-24T12:34:00.000-07:00

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.

2009-06-17T14:01:00.001-07:00

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

2009-06-05T11:49:00.000-07:00

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

2009-04-29T05:17:00.000-07:00

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

2009-04-27T04:00:00.000-07:00

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

2009-04-24T04:00:00.000-07:00

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

2009-04-22T04:00:00.000-07:00

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

2009-04-20T04:00:00.000-07:00

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

2009-04-17T04:00:00.000-07:00

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

2009-04-15T04:00:00.000-07:00

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

2009-04-13T04:00:00.000-07:00

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

2009-04-10T01:00:00.000-07:00

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

2009-04-08T01:00:00.000-07:00

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

2009-04-06T01:00:00.000-07:00

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

2009-04-03T09:00:00.001-07:00

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

2009-04-01T01:00:00.000-07:00

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

2009-03-30T01:00:00.000-07:00

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.

Make, Take and Bake Dinners

2009-03-27T09:00:00.000-07:00

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.

Latino Foods Achieve Healthier Food Status

2009-03-25T01:00:00.000-07:00

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.

Premium Foods in Kid-Sized Portions

2009-03-23T09:00:00.000-07:00

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.

Upmarket Restaurants offer Downmarket Menu Options

2009-03-20T09:00:00.000-07:00

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.

Springtime Menu Freshness: Part II - Local Sourcing

2009-03-18T05:00:00.000-07:00

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.

Springtime Menu Freshness - Part 1

2009-03-16T09:00:00.000-07:00

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.

Flavored Bottled Waters Serve As Leading Drink Trend Part II Of II

2009-03-13T01:00:00.000-07:00

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.

Flavored Bottled Waters Serve As Leading Drink Trend Part I Of II

2009-03-11T01:00:00.000-07:00

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.

London Chefs Plan for Tough Economic Times

2009-03-09T10:00:00.000-07:00

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.

Barbeque Is More Then Just Your Backyard Buddy Part II Of II

2009-03-06T01:00:00.000-08:00

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 Is More Then Just Your Backyard Buddy Part I Of II

2009-03-04T01:00:00.000-08:00

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.

Euro-Trends, Americanized

2009-03-02T09:00:00.000-08:00

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.

Menus Go Mediterranean

2009-02-27T09:00:00.000-08:00

Mintel Menu Insights, which tracks US restaurant menus, (a division of Mintel, a leading market research company), forecasted that in 2009, “restaurants would include more Mediterranean -- encompassing the flavors of Spain, Italy, Greece and the Middle East.”

Though Mediterranean food is already relatively popular in the US, 2009 is expected to take the food trend to another level, bringing more authentic Mediterranean dishes and telling the story by creating a connection with the specific country of origin.

The Mediterranean can be divided into three culinary regions: North African (especially Morocco), Eastern Mediterranean (Egypt, Greece, Israel, Lebanon, Syria, and Turkey), and Southern European (Italy, France, Spain). Wine and herbs are central to Southern European cuisine, while spices flavor North African foods. The flavors tend to be robust and clear, unfettered by heavy dollops of cream and butter.

With the recent popularity of the “Mediterranean Diet”, food from this region of the world is seen as healthy and natural--with an abundance of fruits and vegetables, olive oil and fish, making them low in saturated fat and high in monounsaturated fat and dietary fiber. Red wine is also consumed regularly but in moderate quantities. And because the region uses their sheep and goats to supply dairy for their rich yogurts and cheeses, and the land cannot support large herds for beef, red meats are rare in Mediterranean cuisine.

The Mediterranean climate supports the growth of vegetables that can also be grown easily in many places across the U.S.--which means that they can be grown locally, sustainably and inexpensively. And since home cooking is preferred, it means the best recipes are easy to recreate with basic tools, so kitchens won’t have to stock unusual or complicated gadgetry – All good news for restaurateurs.

Cocktails and Mocktails Get Creatively Exotic– Part 2

2009-02-25T09:00:00.000-08:00

As mentioned in our previous post, two different food business industry sources predicted an international trend in beverages, with restaurants and bars serving drinks inspired by tropical climes. We found that non-alcoholic beverages also seem to be following this trend--if our survey of websites with new recipes is any indication.

Mintel, a leading market research company, forecasted a rise in creative and alcohol-free cocktails for 2008, and believed that 2009 would feature an explosion of new drinks with interesting ingredients like ginger, cucumber, chili.

Flavor & the Menu similarly predicted a Latin trend in mocktails, and we’ve found evidence of all of this in several websites and publications.And for mocktails and other beverages, the trend toward interesting savory flavors was easier to substantiate.

We found one recipe that used a zest of Thai ginger, cardamom powder, and dried Thai chilies to contrast a tropical fruit smoothie. To make it an alcoholic beverage, the recipe recommended adding rum of tequila.

Another combined tarragon leaves and a slice of cucumber, with fresh lime juice, chilled chamomile tea and sparkling water for a refreshing cooler.

Then there are the Aguas frescas (Spanish for "fresh (or cold) waters") which are a combination of either fruits, cereals, or seeds, and sugar and water, blended together to make a refreshing beverage. Although they originated and are most common in Mexico, aguas frescas have also become popular in Central America, the Caribbean, and the United States.

Another type of drink is known as licuados, which are similar to an American-style smoothie, but use a milk base. Licuados may also contain nuts (such as Almonds or Walnuts) and sugar or honey. Variants include adding granola or using chocolate instead of fruit.

As a food business consultancy, we follow up on predicted trends to see help you plan and strategize for the benefit of your business.

Cocktails & Mocktails Get Creatively Exotic– Part 1

2009-02-23T08:00:00.000-08:00

Two different food business industry sources have predicted an international trend in beverages, with restaurants and bars serving drinks inspired by tropical climes. It may serve to help people escape, at least for a little while, the drear of the economy and winter and drink to happier times to come. Both alcoholic and non-alcoholic beverages to seem to be following this trend--if our survey of websites with new cocktail recipes is any indication.

Mintel, a leading market research company, forecasted a rise in classic, creative and even alcohol-free cocktails for 2008, and believed that 2009 would feature an explosion of new cocktails with interesting ingredients. Ginger, cucumber, chili pepper and even beer were mentioned as possible ways to add flavor and texture to cocktails when paired with gin, tequila, pisco or framboise.

Flavor & the Menu similarly predicted a Latin trend in both cocktails and mocktails, and we’ve found evidence of all of this in several websites and publications.

We found a recipe for a Pisco Sour that mixed this tequila-flavored brandy (popular in Chile and Peru) with egg white to give the tangy drink a smooth, full body and aromatic bitters to round off the lemon juice and sugar.

Bringing yet another tropical cocktail-ish trend is found in “Cheladas”--originally from Mexico, Cheladas mixed beer with lime or Tabasco, but now have branched out to include mango juice or margarita mix.

Creative bartenders have discovered that tequila, rum or vodka can be added to cheladas, and beer can be added to certain cocktails, building on the chelada’s popularity. One Chelada inspired drink recipe made good on the prediction above, using cucumber, sake, and lime juice combined with draft beer to create a new Asian twist on a Mexican drink.

As a food business consultancy, we follow up on predicted trends to see help you plan and strategize for the benefit of your business.

Healthier Chips Meet New Consumer Demand

2009-02-20T08:43:00.000-08:00

Most American’s were introduced to crispy crunchy potato chips at an early age. The current varieties are tremendous and almost always delicious. Chips go nicely with a sandwich, hot dog, hamburger, or simply in a bowl waiting to be devoured. There are corn chips and potato chips, sprinkled with salt, cheese, vinegar, barbeque seasoning, and sour cream and onion flavors. Is your mouth watering yet? They come prepared via the deep fryer or some even baked in the oven. They are by far one of the most snacked on food items on the market today. Despite
its good taste, they are not always the healthiest of snack choices.

One of the new food trends for 2009 lends to helping clean up the image of the chip. In January, the Fancy Food Show showcased trendy food items from around the world. Represented at the show, manufactures are coming up with innovative healthier alternative snack chips that absolutely please the taste buds. The Corazonas was the only “potato” chip represented at the food show. Besides the great taste, they are made with plant sterols, which are known to lower the LDL cholesterol; thereby making these chips a healthier alternative. Although they have similar calorie counts as Doritos, they have less saturated fat and more fiber than traditional chips.

Cassava chips…a.k.a. yucca chips are an up and coming crowd favorite to keep an eye out for. These ancient roots are transformed into delicious gourmet guilt free chips that will make your mouth water. They are made from thin slices of the cassava root. These lightly fried snacks contain a huge amount of fiber and are free of cholesterol, transfats, gluten, lactose, genetic modification and are suitable for vegans as well.

In today’s economy, healthier usually means a bit more expensive products. When consumers learn about the health benefits of these tasty alternatives, they are sure to stock up on these new snacks!

The Year Of Bacon

2009-02-18T08:35:00.000-08:00

In China, last year they celebrated the Year of the Rat. In the United States we celebrated (and still do) the Year of Bacon. Bacon is one of these most consumed meat sources around the world. People tend to flock to the delicious salty taste and crispy yet chewy texture. Bacon was regarded as the “2008 Ingredient of the Year” and continues to be leader in food trends for 2009.

Using bacon is not a new food trend concept. Delicious slabs have been served up in diners, fancy restaurants and homes for quite some time. Bacon has spent many years being served at breakfast time, but now chefs are integrating bacon into some of their finest recipes. What is making bacon so popular is the fact that it is such a versatile and delicious ingredient to work with. In fact, chefs have come up with surprising new ideas when it comes to using bacon.

Fast food giants like Carl’s Jr. and Burger King have embraced the idea of adding crispy bacon onto some of their most loved burgers. Bacon has crossed industry lines and now can be found in products that once would be unthinkable. Even in this health conscience world, bacon continues to lead the way in culinary trends.

Move over chocolate covered pretzels, candy makers are now making chocolate covered bacon crisps. That sweet and salty taste certainly is a delight to the taste buds. You will also find the “Flying Chocolate Pig” which is milk chocolate with tiny applewood smoked bacon crumbles made by chocolatier Vosges, as a top dessert pick for 2008. Chefs have also incorporated bacon into other desserts like cheesecakes, cupcakes, cookies and even ice cream. Industry experts report that the key to making great bacon desserts is to concentrate on the flavor pairings.

Bacon wrapped hot dogs and deep friend bacon on a stick, coated with French fries has been a hit with street vendors. Edible bacon cups have proven to be a fun idea. Served with dips or salad, this cup is both useful and delicious to eat. Bacon Vodka and Bacon Martinis have proven to be two of the hottest new drinks on the market as well.

What other ingredient is so versatile that it can be wrapped around or combined with almost any other food to make a fantastic entrée, dessert, appetizer or drink? It will be interesting to see if bacon remains as one of the top food trends of 2009 as well. After all, many food consultants will tell you that everything tastes better with bacon!

Communicating Your Eco-Credentials

2009-02-16T10:00:00.000-08:00

Environmental concerns have made restaurants that feature healthy, sustainable, organic, and eco-friendly options quite popular—but only if the customers know about it. One way to do this is by making your menus more informative, without overwhelming customers with too much information. Here are a few ways some restaurants have accomplished that.

Fast Facts:
A chain with a hip urban vibe and an eco-friendly consciousness was looking for just the right way to let customers know about their use of sustainable, local, organic foods. They used up-front signage and environmental facts on their menus help to start a conversation—even kids’ menus talk about their holistic, moral and ethical approach to everything they do.

Tell a Story:
A green restaurant and lounge that’s all about eco-conscious dining—from their sustainable, artisanal and seasonal ingredients to their green building and operating practices, express this on their menu by telling stories about the local sustainable sources that they use, keeping track of their environmental footprint and recycling their cooking grease for bio-diesel use. They believe that sharing their ideals can help their customers make a difference too.

Keep it Short:
A Healthy Fast Food chain finds that balancing on the fine line between promoting healthier options and lecturing the customers can be tricky. So they downplay the nutritional element, and promote the “guilt-free” angle. That way, diners feel a little better about what they’re eating as well as enjoying a cool environment, especially when the graphic symbols used to depict various health-related topics are fresh and fun. Another chain emphasizes how easily they can customize food for the customer’s dietary needs—they offer nutritional information to help them make the best choice for their lifestyle.

"Eco-friendly", "sustainable" and "organic" are big buzzwords these days, helping the public choose restaurants that fit their ideals. Educating customers means building emotional and intellectual connections that mean long-term loyalty for your business, and a food business consultant can help you find just the right fit.

You Say Pa-tay-toe, I Say Pa-ta-toe

2009-02-13T08:39:00.001-08:00

For centuries, people have been eating potatoes. The first archaeological evidence of potato cultivation is from approximately 4500 years ago with the natives of Peru. Besides enjoying a good spud at meal time, the potato was also believed to have medicinal qualities and was often rubbed on the skin of sick patients as a remedy to illness. Additionally, the Inca people worshiped potato Gods and celebrated rituals to ensure the success of their potato crops. Andean natives created entire religious ceremonies with the main focus on the beloved spud.

Oddly enough, when the potato first arrived in Europe, the plant was treated with distrust and fear. This fear lasted for centuries as some people believed that it was unholy or unchristian to eat a potato. Many years later, Thomas Jefferson was credited with helping American colonists fall in love with potatoes. He brought back the idea from France to American cuisine, one of the most popular food items today, the “French fries”. Through his support and encouragement, the potato gained popularity in North America as a spectacular crop and a fine food item.

Potatoes were then, and are now, a great food source for starch and carbohydrates. Through the years, they gained popularity because they can be transported and stored with great ease.

Potatoes play an important part in our everyday life. They can be prepared in a variety of ways; roasted, mashed, baked, fried, made into flour and even eaten raw. They are one of the most versatile foods of all time. They are extremely healthy, depending on how they are prepared and what they are smothered in and with.

In the United States, potatoes continue to play an important role as a trendy side dish. They continue to be the ultimate comfort food in today’s slumping economy. With the evidence of a looming recession, American’s are seeking out familiar foods that they grew up eating. Potatoes top the list of the most desired food item.

The challenge for restaurateurs is to bring the beloved spud center stage. The United Nations designed 2008 as the “United Nations International Year of the Potato.” A website was formed to let the world know that the potato is the world’s number one non-grain food commodity.

Restaurants across the United States are trying out new potato concoctions with great fanfare. Many are finding that potatoes can help add depth to a dish when they are incorporated in the main entrée, instead of just sitting on the sidelines.

Transparency Lends To New Mini Food Trends

2009-02-11T08:35:00.000-08:00

With the economy being in a slump, many in the restaurant industry continue to suffer losses. It is important for restaurants to come up with new ideas and products to bring customers in and keep them coming back for more.

You hear of “downsizing” occurring in almost every industry around the United States. One of the hottest food trends of late is the downsizing of food as well. As a result of new nutrition labeling laws, people will find more and more mini food selections popping up on restaurant menus. Consumers want value for their money, healthier menu choices, and now mini foods on restaurant menus.

Nutritional labeling of foods provides total menu transparency. It allows consumers to make educated choices on what exactly they are consuming. Food consultants agree that this new food trend will help restaurants be able to make their bottom line look nicer and provide customers with exactly the food they want on their plate.

Mini burgers (a.k.a. sliders) were the number one mini food item that was added to restaurant menus last year. It seems that fast food restaurants are giving the mini world a chance as well. Jack in the Box is currently testing the market for their new 2 pack sirloin mini burgers in San Diego, California. Just this week, fast food giant Burger King, added mini-burgers called the BK Burger Shots to their menu. These burgers come in either a 2 pack or a 6 pack. The burgers continue to have that delicious charbroiled taste that everyone loves, while offering lesser
calorie consumption and less costs. Mini desserts are also beginning to gain popularity.

Nutritional labeling on restaurant menus has naturally sparked healthier foods being added to menus as well. Offering mini foods and healthier choices is a win win situation for both consumers and restaurateurs alike.

Global Street Foods Add International Flavors

2009-02-09T10:00:00.000-08:00

Along with farmers markets, the streets and public market-places of the world offer another time-tested source of inspiration. Indigenously, this is the food of the working class, made with local ingredients to tempt the growling stomachs of passersby. Their small size makes them easy to eat while walking, and the taste keeps people coming back.

But for chefs and fans of global cuisine seeking the next food adventure, these little mouthfuls provide an easy introduction to ethnic foods. We’ve heard of Mexican antojitos (meaning “little cravings” in Spanish), Dim Sum and Spanish Tapas, which have made their way onto restaurant chain menus.

So what’s next for global street food menu concepts? Authentic flavors from less familiar lands seems to attract customers--especially the younger, trendier clientele--whether the food comes from the streets of Brazil or India, the Caribbean or South-East Asia.

From a business standpoint, street foods integrate beautifully as appetizers, small plates and as part of a more traditional menu. They offer the flavors and ingredients of authentic street food, but served in a hygienic way and in a comfortable environment.

According to Greg Drescher from the Culinary Institute of America, “Global street food may be the largest untapped, on-trend culinary resource for American foodservice, with phenomenal applications for quick-serve and fast-casual operations.”

Street foods are fun, filling and at a low price point and customers are sure to enjoy a quick, contemporary and comfortable place to eat them.

When considering street foods, make sure that they fit the goals of your brand and the needs and desires of your guests. Consider if the ingredients are available and distributable, if the preparation technique is one that can be replicated and ultimately if it makes sense on your menu.

Returning Simplicity To Food Preparation And Presentation

2009-02-06T09:00:00.000-08:00

Chefs around the world use great effort creating delicious dishes with hopes that they will appeal to the public. It is not uncommon for new chefs leaving culinary school to try a variety of ingredients (sometimes even too many ingredients) in hopes of finding signature dishes that will be pleasing to the taste buds.

The new food trend among seasoned chefs has shown a shift in the creative tide. Many are returning to more simplistic creations that feature locally grown and all natural ingredients. Chefs are finding a new appreciation for the natural ingredients they use, while still enhancing their culinary creations. Once chefs understand the simple nature of ingredients, they can create different effects and amazing menus.

According to the United States Department of Agriculture, the arrival of farmers markets around the United States have more than doubled over the past 12 years. Many chefs are finding that they are able to find fresher, tastier foods when they purchase their ingredients locally.

Chefs are finding that using multiple ingredients does not always make a dish better tasting than any other. Often times, the flavors are muddled and it is hard to determine how the original food concept began. Simple dishes like chicken flavored with salt and pepper which is then cooked over a wood burning stove has become a culinary delight in today’s world. Chefs are finding that when you use simple and fresh ingredients, you do not need to over season and smother dishes in savory sauces to cause people to take notice of their creations.

Food consultants agree that this new ingredient driven cuisine trend of using high quality and fresh seasonal ingredients from your particular region will enhance your meal and require less technical preparations. The end result, a fantastic meal that everyone will enjoy!

Living In A Super-Sized World

2009-02-04T00:09:00.000-08:00

My earliest memory of anything being “super-sized” was the Big Gulp from 7-11. As a teen, I thought paying a couple of pennies more for a fantastically sized Diet Coke was the best treat in the entire world. Much to my childish delight, in a very short time everywhere I looked; food and drink items were super-sized. There is no doubt that American’s love getting more bang for our buck, especially where food is considered.

In 2004, a national restaurant chain wanted to be recognized as a “healthy chain restaurant” by cutting back on serving sizes on some of their dishes. They even went so far as to print the nutritional information of their food on their menus, which was completely taboo for the time. The end result was that customers hated the new campaign. Within a matter of months, the menus returned to their previous state and those small portion sizes where thrown out the window.

In today’s world, some food portion sizes have been transitioning back towards what we should really be consuming. There are several theories as to the current shift in the tide in the food industry. Some believe that our ever expanding waistline has caused restaurants to want to help return our bodies back to normal sizes. Others believe that the shift is because of the state that our economy is currently in. It would stand to reason that restaurants would also want to cut back and trim the fat whenever possible. Let’s face it; we all need to save a buck wherever
we can these days.

Regardless of the spin you might want to accept, the end results are good for consumers. Many restaurants are now offering smaller portion sizes on their menus. The great news is that this new food trend will do more than help the belly bulge. Along with the smaller sizes have come reduced costs for consumers. Of course food business consultants are hoping that restaurants are on winning side of this new trend. They are hopeful that consumers will be hungry and thirsty enough at the end of their perfectly portioned meals to want to order dessert and cocktails; which holds a great profit margin for businesses.

You would be hard pressed to find a restaurant that did not offer nutritional information about the products that they sell in today’s market.

Health Food Trend -- Tofu on the Menu

2009-02-02T10:00:00.000-08:00

As health consciousness, environmentalism and the economy converge to shake up our lifestyles, it seems like a no-brainer to add tofu dishes to the menu—and not just as an alternative for vegetarians, but as a featured part of any restaurant’s fare.

Tofu’s health benefits were recognized centuries ago in the East and have slowly been gaining popularity in the West over the last few decades. Made from soy milk in a process much like that of making milk into cheese, tofu’s by-products are edible, and because it has almost no flavor on its own, it can be made into almost any kind of dish.

The health benefits include being low in calories, with beneficial amounts of iron (important for women of child-bearing age), with no saturated fat or cholesterol. Depending on the ingredients used, it can also be high in calcium (important for bone development and maintenance), or magnesium (especially important for athletes). And for women who need an estrogen boost, tofu contains soy isoflavones, which can mimic natural human estrogen.

Different consistencies of tofu can be adapted to fit any kind of dish. You can crumble firm tofu to replace the beef in Bolognese sauce, or mix it with taco seasoning. You can make a pseudo egg salad with crushed tofu, Nayoniasse (soy-based vegan mayo), celery, mustard, turmeric and seasonings. Silken tofu can be pureed and mixed with melted chocolate for creamy pies and pudding or mixed to create savory dips, sandwich spreads or a sour cream replacement. Use it to create non-dairy versions of cream soups, or slice and marinate firm tofu and then grill it, or bread it and fry it.

With so many options and health benefits, it is no wonder more and more restaurants are introducing healthy fare menus.

Functional Beverages: Would You Like Wellness with That?

2008-09-26T10:37:00.000-07:00

In the beverage industry, the move towards refreshment and function has been steadily gathering momentum for the past several years, and shows no signs of slowing anytime soon. Indicative of this is the fact that earlier this month, Anheuser-Busch announced the formulation of their 9th Street Beverages, LLC subsidiary. Noting A-B’s non-alcohol portfolio was up 77% this year, they decided it would be beneficial to establish a clear separation between their beer and non-beer businesses.

As consumers become more health and wellness savvy, they are becoming increasingly aware of the effects that foods and beverages have on their overall wellbeing. Naturally, consumers have begun to seek more than mere Snickers and Gatorade (hunger and thirst satisfaction) from the items they ingest; they now demand multi-tasking from everything they consume. This trend has increased sharply over the past five years, leading the “functional foods” industry to reach a staggering $25 billion.

In 2007, functional beverages accounted for nearly 1/3 of overall sales in the functional foods category. Some attribute this growing trend towards a healthier lifestyle to increased consumer knowledge of herbal and natural ingredients, which logically leads to demanding such ingredients from their lifestyle products.

With that in mind, what does the future hold for this industry segment?

Innovation will be key in the industry expanding and keeping in touch with ever-changing consumer tastes. The sports drink and energy beverage sectors have been around for years, but there is significant opportunity to expand beverages into other arenas, utilizing nutrients that many lack in their daily consumption. This includes calcium, potassium, foliate, and vitamin D. The challenge will come in devising new recipes that use those ingredients, but continue to meet taste standards.

Industry participants continue to innovate to meet the new taste challenge and to create more functionality, and exciting product enhancements, while the category continues to experience explosive growth.

Now Where do I go for a Monte Cristo?

2008-08-09T08:04:00.000-07:00

The first thing I thought when I heard about Bennigan’s closing was “OK. Now where do I go for a Guinness and a Monte Cristo?” When I got over the initial shock of knowing I could never indulge in this fried delight again (unless home-made, of course), my thoughts moved to “…well what does this mean for the restaurant industry as a whole?” Why did Bennigan’s (and sister-company Steak and Ale) fold while limited-service chains such as Potbelly, Panera, and Chick-fil-A saw drastic growth?

In this downturn economy, few industries have been hit harder than the restaurant industry. Rising fuel costs have drastically increased operating expenses while simultaneously slashing the disposable income available to consumers, leading to a sharp decline in the frequency in which people dine out. Most affected by this inflation have been the mid-spectrum casual dining chains, which are losing customers to home-cooking and lower-end fast food establishments.

I recently read an article where Bill Perry, Vice President of Governmental Affairs of the Oregon Restaurant Association, said that food prices rose at a rate of 7.6% last year – a 23-year high – and prices have already risen 8.5% this year as compared with the first quarter of 2007. That is a huge amount of inflation! Unfortunately for us, the restaurant-going public, the costs get passed down to us in the form of higher menu prices.

Restaurants now struggle to overcome both a higher cost of doing business (and lower consumer income) as well as changing consumer tastes just to stay viable. While scrolling through FoodNavigatorUSA, I read columnist Laura Crowley’s take on emerging flavor trends. She says, “Consumer interest in ethical consumerism, including sustainable, organic, local and natural foods, will continue to rise.” As the move towards healthier foods and lifestyle continues to push forward, how can the stereotypical American family restaurant with kitschy décor survive? Keeping in touch with the public’s wants and wishes as well as adjusting expenses to maintain competitive prices will certainly help. In the case of Bennigan’s, a dated menu and excessive overhead lead to its downfall.

The Great Jalapeño Scare of 2008

2008-07-24T12:44:00.000-07:00

Beginning with the tomato-related scare earlier in the summer, salmonella and bacterial infections have been thrust into the consciousness of the American public. This has been the largest reported salmonellosis food poisoning outbreak in the U.S. since 1985, and naturally has caused most of us to reexamine the food we eat and how that food is handled before it gets to our table.

The most common source, in widespread outbreaks, occurs when water used for irrigation becomes contaminated by animal waste. However, salmonella can also be spread when food preparers fail to properly wash their hands and work surfaces; creating ideal conditions for cross contamination. While the source of this recent outbreak is still unknown, the FDA believes it to be from a crop of jalapeño peppers grown in Mexico and imported to a Texas processing facility. It remains unclear as to whether or not the peppers were contaminated at the farm or at the processing facility.

Unfortunately, there really is no way to completely eliminate the risk of salmonella. However, washing vegetables thoroughly before consuming, as well as cleaning food preparation surfaces will help to reduce the chance of becoming ill. Also, by cooking vegetables, the risk of contracting a bacteria-related infection goes down tremendously. This is why the concern has been with fresh jalapeños, and not canned or pickled produce.

Not to fear, my fellow food-lovers, a great substitute for the jalapeño lies with the Poblano pepper. Packing about the same amount of heat as the jalapeño, the Poblano will give your dishes the kick you seek and spare you the threat of salmonella.

Food Business Resource's Blog

2008-07-02T13:20:00.000-07:00

Welcome to our blog!

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