nina | January 23rd, 2013 - 9:00 am

The American Egg Board and Egg Nutrition Center compiled the following list of top egg trends for 2013:

Protein at all meals will be evident in 2013. High-quality protein, found in foods like eggs, is the secret to staying fuller longer, helping people trim calories and their waistlines.

Expect to see increased growth in the restaurant breakfast category, with quick service restaurants continuing to lead the way. 

Expect more chains to add fried egg creations to keep customers satisfied with new and innovative breakfast menu items. Plan to see upgraded quality and ingredients paired with eggs like avocados, mushrooms, flavored sausages, upscale cheeses, as well as upgraded prep techniques like toasted breads and fried eggs. 

Food trucks will focus on breakfast as a way to break into the category without competing in the lunch day timeframe. Items like egg sandwiches on flatbreads to meat proteins being paired with eggs will lead the culinary exploration.

Innovative egg dishes using fresh vegetables, ethnic flavors and spices will be popular for chefs and home cooks alike. 

With more than 20-plus functions — ranging from nutritional to physical to sensory to shelf life — egg products offer food formulators a wide range of uses.

Egg ingredients can help promote positive packaging messages especially to keep trans fats at zero or indicate a higher protein content.

Source:, 1.17.13


nina | January 21st, 2013 - 9:00 am

New credit card standards will have major effect on industry starting in 2015.

Though 2013 has just begun, restaurant operators should keep at least one eye on 2015, when new credit card standards will begin to reshape how most customers pay for goods and services.

By October 2015, all restaurants and other merchants will be subjected to new Europay, Mastercard, and Visa (EMV) standards, which reflect a shift from magnetic-stripe credit cards to chip-and-pin cards. Considered safer and widely used across Europe and other nations, the chip-based cards require insertion of the card into a terminal throughout the entire transaction. Here are some of the benefits of using credit cards:

This is going to be a change in behavior that restaurants and retailers are going to have to adapt to, as well as consumers.

EMV compliance is required for credit card acquirers and processors, though it’s not mandated for merchants and processors. But merchants who don’t meet compliance by October 2015 will assume liability for fraudulent purchases—a shift that is poised to drive many to adopt the new standards and avoid the risk.

This change does come with a share of good news for operators. First, the chip-based cards are less susceptible to fraud. U.S. adoption will also allow for increased interoperability between domestic and international markets as things move to a more global credit card standard.

The U.S. is the last bastion of the magnetic stripe.  Every other country and every other continent, with the exception of Antarctica, has moved over to EMV.

Restaurants across the country will have to review their point-of-sale systems, including in-store hardware and software. The transition could prove easier for small operations, which may be able to move to EMV by simply adding a new external pin pad. But the larger quick-serve chains will likely have to invest heavily as they look to upgrade thousands of terminals and systems.

And while the change is still a ways off, experts say the move could influence operators’ purchase of POS equipment; some may want to delay purchases planned for the next couple of years, while others will speed up their upgrades to obtain EMV compliance by the 2015 deadline.

It’s going to be different, and there is going to be an expense. Even if you have compliant devices, at some point in the future you’re still going to have some legacy elements you’re going to deal with.

We should expect to see larger merchants add EMV terminals this year as credit card companies begin to issue more chip-based cards. Then it will take time—some estimate as many as seven to 10 years—for chip-based cards to become fully integrated into the marketplace.

Source:, January 2013


nina | January 18th, 2013 - 9:00 am

Consumers are coming to embrace the idea of something hot, flat and crispy in the morning, and if it’s couched in the guise of a dinnertime favorite, all the better.

Pizza is now on 5 percent of the breakfast menus of the chain and independent restaurants, with the highest penetration in casual-dining restaurants. The item appears on 18 percent more menus than in 2008.

Most of those pizzas, generally served without marinara sauce, are on menus at independent restaurants or small chains.

Pizzas at breakfast?  Could possibly come with scrambled eggs, caramelized onions, housemade fennel sausage, and a combination of mozzarella and fontina cheeses. Or maybescrambled eggs, mushrooms, prosciutto di Parma, spinach, mozzarella and crescenza cheeses, and a drizzle of truffle oil. And for a more kosher breakfast pizza how about smoked salmon, dill, and mozzarella and mascarpone cheeses?

Sunny-side up eggs are popular breakfast pizza toppings  along with spinach, sun-dried tomatoes, bacon, and assorted cheeses.

Maybe you prefer scrambled eggs?  Try topping the breakfast pizza with Cheddar cheese, sausage, bacon, peppers, mushrooms, onions and salsa.


Source:  Nation’s Restaurant News, 1-14-2013


nina | January 17th, 2013 - 9:00 am

Those pesky boomers. Always breaking the mold. Baby Boomers and their seniors, called “Mature Traditionalists,” are making more visits to every segment of the restaurant industry than prior to the recession, a recently reported. Viewing visits per capita, “older Boomers” are now more frequent users of restaurant morning meals and supper than any other age group. […]


nina | January 14th, 2013 - 9:00 am

Today is National Hot Pastrami Day.  Saval Foodservice offers several pastrami products to satisfy your customer’s craving.  Today is the perfect day to feature a “Deli, Hot, Pastrami Sandwich”.  Add some fresh Rye bread, a slice of Swiss and mustard.  You won’t go wrong!!!  I promise. Below is a listing of our Saval Deli Pastrami Products. […]


nina | January 7th, 2013 - 9:00 am

U.S. restaurants in November reported their highest sales and customer traffic figures in three months, but operators remain worried about the direction of the overall economy, according to the industry’s latest performance index. The National Restaurant Association’s performance index rose to 99.9 in November, up 0.5 percent from October. But concerns about the business environment […]


nina | January 4th, 2013 - 9:00 am



*  Celery has negative calories.  It takes more calories to eat a piece of celery than the celery has in it to begin with.

* Peanuts are salted in the shell by boiling them in a heavily salted solution, then allowing them to dry.

* The table fork was introduced into England in 1601.  Until then, people would eat with their knives, spoons or fingers.  When Queen Elizabeth first used a fork, the clergy went ballistic.  They felt it was an insult to God not to touch meat with one’s fingers.

* Pineapples are classified as berries!

* Cabbage is 91% water.

* There is no alcohol left in food that’s cooked with wine.  The alcohol evaporates at 172 degrees Fahrenheit.

* Cheese is the oldest of all man-made foods.



nina | January 3rd, 2013 - 9:00 am

When the pot runs low, it’s refilled with bits of meat and vegetables that simmer to create something hot, nourishing and potentially tasty. As much as we admire what this pot symbolizes, it’s the fuss-free cooking style that really gets us thinking. Throwing everything into a pot, adding water and letting it stew is one of the most basic ways to cook, and we don’t do it often enough.We tend to layer the flavors. Brown the meat, sauté the onions and bloom the spices. Then we add homemade stock and let it reduce. Not difficult, but it does chain you to the stove. At the end, you’re rewarded with a complex and rich-tasting dinner. After all, you’d better be.

Oh, but there is a better way. . .The only rules are to use good, fresh ingredients because you’re not doing much to them, to stir in enough salt and to keep the heat low and constant. You want a mellow simmer, not a full boil.

One of the best recipes for hands-off stew is Scotch broth, a dense mix of meat (usually lamb, sometimes beef), barley and root vegetables. Because the technique is so basic, the variations are vast. Use whatever vegetables you like, adding the leafy ones (kale, cabbage, spinach, chard) at the end of cooking and the sturdy ones (potatoes, sweet potatoes, turnips, rutabaga, parsnip, carrots) and grains (barley, wheat berries, farro) at the beginning with the meat.

Home-made stew is the perfect meal on these cold January evenings.  Lots of time for converstation when you serve it –  Enjoy!

Source:; 12.28.2012

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