PROSTART WINE & DINNER JUNE 9TH, 2013. Benefiting the Maryland ProStart Educational Foundation.

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

This year’s dinner will be held at Bistro Blanc Restaurant in Glenelg, Maryland on June 9th.  Two Seatings:  5 & 7pm.  $50.00 per person.   To make reservations and purchase your seat, visit www.ramef.org or contact the Restaurant Association of Maryland Education Foundation at 410-290-6800 or e-mail LaDeana@ramef.org.

IN 2012, THE U.S. ARMED FORCES CONSUMED. . .

nina | May 22nd, 2013 - 9:00 am

Based on information from Joint Culinary Center of Excellence, in 2012 our U.S. Military consumed:

24,884,000 Pounds of Cooked Chicken
8,800,000 Tortillas
5,250,000 Gallons of Milk
3,100,000 Pounds of Cooked Bacon
780,000 Gallons of Orange Juice
765,000 Pounds of Coffee
448,000 Pounds of Thanksgiving Turkey
367,000 Pounds of Grits
214,000 Gallons of Ketchup
109,000 Gallons of Salsa
42,773 Gallons of Soy Sauce

Well deserved and the United States pleasure!  Thank you for serving to protect the USA.

Happy Memorial Day!

Source:  Parade, Sunday, May 19, 2013

U.S. CORN IS TAKING A GIANT LEAP FORWARD.

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

Farmers had planted 71 percent on the U.S. corn crop by May 19, a giant leap forward from just 28 percent planted a week ago and nearly caught up to the five-year average of 79 percent planted by this time in the 18 major corn producing states.

Last year, which was an unusually early planting season, 95 percent of the crop was planted, according to USDA’s weekly Crop Progress Report.

USDA reported 19 percent of the U.S. corn crop in the major producing states had emerged by May 19, compared to 5 percent a week ago and 46 percent emerged by this time on average over the past five years.

Source:  meatingplace.com, 5/21/2013

COLLEGE DINING OFFERS INSIGHT INTO CHANGING FOODSERVICE TRENDS.

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

Collegiate foodservice executives are boosting customer satisfaction by cutting back — on options, on waste and on portions.

The college dining halls of the 21st century are at the cutting edge of trends in foodservice, testing many of the ideas that will likely show up in restaurants and other institutions, in one form or another, in the foreseeable future. To that end, then, foodservice directors have seen a jump in customer satisfaction by, paradoxically, reducing selection.

“Look at the grill: Most operations have seven or eight different items that can be grilled. Change it up so that there’s just one item, but it’s made to order with all the right condiments.

Fixed-cost environment
One of the unique challenges to planning foodservice in an educational environment is the fact that it’s a fixed-cost system, so any financial gains have to be made on the cost side. But research has shown that the quality of life — including the quality of dining — is a key factor in which schools students (and their parents) opt to pay for. College dining hall executives have to serve two masters with widely divergent priorities: the administrators and the students.

In recent years, dining halls have moved to serve a dizzying variety of dining options, Mongolian grills and wood ovens . . . a sea of food.  Faced with an overload of choices, students often pick the same meals over and over again, which may also affect their nutritional intake and overall health.

In the last year, the focus was on correct proportioning, convenience, portability and perceived value, and found that its ratings in student satisfaction surveys rose substantially.

Going trayless
Furthermore, “trayless dining” has been tested on various campuses. Forcing students to juggle the plates they were taking led them to, naturally, choose fewer plates — and eat more that was on those plates rather than “graze” through several food choices and throw much of it away.

Some colleges are reducing their output in other ways as well: Some are as time-honored as using smaller plates in the dining hall. Others include reduced portion sizes. For example, chicken breasts are now 3 ounces in size, down from 4 ounces previously. Beef servings have been cut to 3 ounces from 6 ounces, and pork has been reduced to a 3-ounce serving from 4 ounces. In many dishes, the protein is used as an ingredient in a dish, such as Asian stir-fries and sandwiches — making more vegetables, for example, a default dining option as well.

The students’ perspective
Students at smaller schools lamented the quality of the dining services: At one school, the dining hall closes at 5 p.m. and when it is open, serves mostly hamburgers and bad pizza. Some students chose to live in an en suite dormitory where they could make their own meals, because they weren’t confident that the school’s one dining hall would meet their needs as a long-time vegetarian.

Students were interested in knowing more about what was on their plates, whether it was nutritional information that was lacking, or information about the origins of the food (was it locally sourced?), or whether it met increasingly divergent dietary needs, such as food allergies, wheat intolerance, kosher diets or other choices.

Still, some things seem to remain the same: Students are more aware of food, but the normal base of students don’t care about food. Most of the women want salads, and guys are more likely to get something quick to eat. They’re not focused on ‘health.

Saval Foodservice, the #1 Independent Broadline Wholesale Food Service Distributor in Baltimore, Maryland, Virginia and Washington DC. Serving restaurants, carry outs, delis, caterers, country clubs, and grocery stores.

Source:  meatingplace.com, 4.25.13

REASONS MILLENNIALS LOVE PIZZA!

nina | May 16th, 2013 - 9:00 am

Pizza might be one of the most versatile ways to grab a quick bite to eat. It comes in takeout, delivery, dine-in, frozen and take-and-bake. Pizza is a staple during college, and research shows that Millennials form habits during that time that stick with them throughout their lives. Four in 10 Americans say they eat pizza at least once a week. This is up from one in four Americans just a few years ago. So, it’s safe to say that pizza’s popularity is rising.

 Here are 5 reasons Millennials love pizza.

1.  Quick and easy — usually
Millennials are known for their busy schedules. A typical Millennial may go to a workout class at 6 a.m., go to work from 8 to 5, and then a community event afterward. According to a study, Millennials report they spend half their food budget on takeout. So, whether they have a pizza delivered to their apartment or grab a frozen pizza at the grocery store, it’s a quick and easy option to add to their busy lives.

2. Customizable
Millennials are known for being active co-creators. This means they want to interact with brands, but they also want to interact with their food. They want to make it their own.

3. Never gets old
With unique combinations and customizable pies, pizza is a meal that never gets old. One night it’s classic cheese and marinara, and the next is a Greek-inspired creation with humus. With unlimited possibilities, pizza can adapt to Millennials ever changing palette desires. Restaurants have tapped into this desire for new pizza creations. 

4. Good value

Millennials are a cash-strapped generation, and they like a good deal. Pizza can be a cheap meal when having friends over to watch the big game or can be a quick bite to eat with leftovers for lunch the next day.

5. Shareable with my friends
Millennials like brands that are shareworthy. While this normally means that Millennials want to talk about brands online through social media, it doesn’t discount the desire to share with their friends. Pizza has always been a food that you buy to share with a crowd. So, whether you’re ordering delivery before the big game or going out to eat, pizza allows Millennials to mix, match and share. 

Saval Foodservice, the #1 Independent Broadline Wholesale Food Service Distributor in Baltimore, Maryland, Virginia and Washington DC. Serving restaurants, carry outs, delis, caterers, country clubs, and grocery stores.

Source:  fastcasual.com, 4.30.13

KIDS FAVORITE MESSY FOODS!

nina | May 15th, 2013 - 9:00 am

Roll up your sleeves, tuck in your napkin and get some Wet Naps ready, This articile is for those who like a good and messy meal!  The ingredients you’re about to meet laugh in the face of white shirts and delight in the wild abandon of a hungry toddler.  This is a great time to introduce you to a few of our favorite messy and healthy foods.   You neat and clean grown-ups out there may be cringing at the thought, but any kid will tell you how much fun it is to get a little messy when you eat, and experts agree that these foods, messy or not, can be a good addition to a healthy diet:

Chicken – Sure, he can be neat when eaten with a knife and fork, but what fun is that?  Strips and the occasional leg are packed with protein for growing muscles and flavor for finger-lickin’ fun.

Fruit – Sun-ripened Strawberry, bite-sized Grape, and summer favorite Watermelon and just about any other member of the Fruit family are full of sticky, juicy goodness.  Vitamins, minerals and fiber are just a sweet added benefit of these foods.

Corn on the Cob – While she’s a regular at the backyard barbecue, don’t count Corn on the Cob out of a healthy restaurant meal!  She, like her fruit and veggie friends, is a good way to help meet your daily food requirements and get added fiber for a healthy little digestive system.   There is one request Corn on the Cob would like to make.  She’d rather you skip the butter to let her naturally sweet flavor shine through.  She’s messy enough on her own.

Spaghetti Sauce – Even smeared on faces and staining clothes, Spaghetti Sauce is a tasty addition to a Kid’s  healthy meal with vitamin C and lycopene from Tomato and the health benefits of her good friend, Garlic.  Pile this savory sauce on whole wheat pasta to amp up the fiber for healthy kids.Cheese – He can get a little gooey, especially when he’s loaded on things like pizza, and that makes him a natural choice for this messy little get together.  He’s best enjoyed in moderation, thanks to his higher fat content,  but he can definitely bring a good dose of bone-building calcium to the party. 

Saval Foodservice, the #1 Independent Broadline Wholesale Food Service Distributor in Baltimore, Maryland, Virginia and Washington DC. Serving restaurants, carry outs, delis, caterers, country clubs, and grocery stores.

Source:  healthydiningfinder.com, 4.23.2013

MORE AMERICANS ARE DINING OUT ON SANDWICHES – BOOSTING CATEGORY GROWTH.

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

Almost half of the sandwiches consumed last year were bought at restaurants rather than made at home.  That’s a lot of bread! Recent reports indicate sales in the sandwich category are up 4.8% since 2010. Yet sandwich consumption overall hasn’t been gaining huge ground. Sandwiches themselves are not a growing category, they’re a shifting category. […]

5 FORGOTTEN FOODS.

nina | May 10th, 2013 - 9:00 am

5 Forgotten Foods

The flow of food in our lives is often just a matter of taste and preference, so what happens when healthy foods are forgotten or become the victims of slander in the media, thanks to the newest study or popular diet?  Just because they’ve fallen out of favor doesn’t mean they are any less nutritious.  In fact, they may be just what you’re looking for when it comes to weight loss, heart health, budget-friendly meals and more!

Here are 5 forgotten foods that we think are worth remembering for your health and wallet:

  1. Rutabaga – He may have the funny name and shape, but this relative newcomer to the vegetable garden (the result of a turnip and cabbage cross pollination incident a few hundred years back) is packing some nutrition!  He has vitamin C, some B vitamins and a good amount of fiber and can be an easy swap in some of your favorite recipes.  He is often confused with Turnip, another healthy, yet forgotten food.
  2. Cauliflower – Yes, she’s a “white food,” but she hopes you won’t discriminate against her because of it.  This cruciferous girl is a delicious addition to your meals either raw or cooked; she is low in calories with the added benefit of potassium and folate for a healthy heart. 
  3. Celery – This slim veggie has sadly become the poster-vegetable for crash diets over the years, and many people have forgotten her rich history and health benefits.  Celery was originally a medical staple (as far back as Ancient Greece) but can now add plenty of flavor and fiber, as well as some vitamin C and potassium, to your diet.  She’s always easy to find. 
  4. Amaranth and Millet – These and many other whole grains have been gracing tables for thousands of years, but they are often forgotten or passed over in favor more common or popular grains like Rice and Quinoa.  All whole grains offer a variety of vital nutrients, including fiber, some protein and B vitamins.  In addition, several, like delicate Amaranth, are gluten-free grains.  
  5. Sardine – We understand, you may not have ever been a fan of this little guy, but he is a rock star in other parts of the world, so it may be worth the reintroduction.  Sardine is one of the best ways to get omega 3 fatty acids in your diet.  Yes, he packs quite a heart-healthy punch!  That’s not all. Sardine also boasts a wide range of vitamins and minerals, including vitamin D, selenium and calcium.  Also try the similarly forgotten (or avoided) Anchovy for omega 3s.

If you’re ready for something new, it may just be time to take a new look at forgotten foods like these. 
Also, look for Brussels Sprouts, Beets, Barley and other similarly forgotten foods.  For ideas on how to add forgotten foods into your diet.

Saval Foodservice, the #1 Independent Broadline Wholesale Food Service Distributor in Baltimore, Maryland, Virginia and Washington DC. Serving restaurants, carry outs, delis, caterers, country clubs, and grocery stores.

Source:  healthydiningfinder.com, 4.3.2013

MAY IS NATIONAL BURGER MONTH.

nina | May 9th, 2013 - 9:00 am

May is National Burger Month, a relatively recent designation aimed at helping eateries promote signature burgers in the lead-up to Memorial Day and the start of the summer cookout season. Nationwide, burger joints are celebrating with promotions and specialty burgers. We might never know the reason May was chosen to celebrate the meaty sandwich.  Here’s a […]

SMALL PORTIONS A BIG IDEA!

nina | May 8th, 2013 - 9:00 am

Little servings give diners an opportunity to control health, value, and variety.

Small portions are very big these days.
Many 2013 trend predictions determined that small plates and snacking are expected to be popular among chefs and restaurant operators this year. While diners are still eating during the traditional meal times—breakfast, lunch, and dinner—they are eating less at those times, opting instead to have five or more smaller meals a day.

More American consumers are eating during the three normal meal times than five years earlier, but these dining occasions are increasingly composed of more mini meals. The “Snacking in America 2012” report found that the average diner consumes fewer food and beverage items at traditional meals than in the past, while more than half of Americans are snacking two or three times a day.

A quick serve with a diverse menu gives customers a better opportunity to plan their meals.  If you build a menu that has different flavors and portions, it gives the consumer the ability to not only shape a particular meal, but also to shape how they will be eating during their entire day.

A Research Group determined that Americans’ eating habits have significantly shifted, perhaps explaining why smaller meals have become more popular. Only 28 percent of family meal occasions involve children, according to this 2011 study, “How We Eat,” while 76 percent of adult eating does not happen during family eating occasions. Meanwhile, 44 percent of adult eating happens when no one else, including family and friends, is present. The study adds that quick-service restaurants are best positioned to take advantage of this trend.

Dining alone in today’s world doesn’t necessarily mean eating in isolation. Even when people are eating out, at home, or on the go, they are texting or otherwise connected with others, whether it’s family, friends, or coworkers.

Small plates have become an easy access point for Americans as they turn to snacking and dining during non-meal times of the day.

A snack can be a slider, a small bite—something to bridge one eating occasion to the next. Consumers say they would like to eat the three meals a day, but they aren’t. They are eating five times a day. Small plates fit right into this.

Quick serves have offered small portions since fast food got its start in the early 1920s, when the first White Castle restaurant opened, offering small burgers for 5 cents each. The weight of the beef patty in this small burger, now known as a slider, has been virtually unchanged.

Small burgers, cheeseburgers, and other sandwiches easily allow customers to choose how much they want to eat. Diners on average order four sliders at once.

Customers also share that they love the smaller size because it’s easier to manage for on-the-go lifestyles and allows for variety.

Other entrée items from limited-service restaurants have been resized and repriced to accommodate customers’ changing lifestyles.

Over the years, fast-food value menus has featured various small entrée items, including the Junior Cheeseburger, Junior Bacon Cheeseburger, & Crispy Chicken Sandwich with pricing starting at 99 cents.

You can get one or two items for a small meal, or a side with a premium sandwich.  Most people shop around the entire menu.

The lines between the traditional breakfast, lunch, and dinner dayparts have been blurred. Diners are also more demanding because they have more food options. The consumer is in the driver’s seat and can demand quality and taste at 99 cents. A company might have gotten away 10 years ago with just filling food. Customers now demand it must taste good, too.

While value menus are a traditional limited-service method for offering smaller entrées, many bakery-cafés,  have mirrored a deli favorite: half or small portions of soup, salad, and sandwiches in a combination meal.

Saval Foodservice, the #1 Independent Broadline Wholesale Food Service Distributor in Baltimore, Maryland, Virginia and Washington DC. Serving restaurants, carry outs, delis, caterers, country clubs, and grocery stores.

Source:  qsrmagazine.com, 4.29.2013

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