Consumers are thinking more about their health when choosing what to eat, now ranking it nearly as important as price in their food decisions, new survey results show. In just two years, the number of consumers reporting a greater focus on health in food selection surged 10 percentage points, according to the annual survey conducted […]
43014 6oz Pasta Tri Color Tortellini
71250 4oz Soup Cream of Asaparagus
22399 2oz Spinach Baby #4
22448 4oz Tomato Plum #25
Procedure: In boiling water, cook tortellini. Place hot soup on bottom of bowl and spoon tortellini on top of the asparagus soup. Saute
spinach and tomato and top tortellini and serve.
ACCURATE NUTRITION INFO & TRAINING ARE ESSENTIAL AS RESTAURANTS PREPARE FOR MENU LABELING. The Food and Drug Administration released proposed regulations for menu labeling in 2011, and final rules are anticipated later this year, Dan Roehl, NRA’s vice president of government relations, said during a menu labeling panel at the NRA show Saturday. Roehl and […]
Study Finds Shift To Gourmet Coffee Options, Java Widening Lead Over Soft Drinks TAGS: American coffee consumption trends, gourmet coffee consumption, coffee vs soft drinks, National Coffee Association, NCA coffee drinking survey, National Coffee Drinking Trends study, daily coffee drinks consumption, gourmet coffee beverages, espresso-based beverages Consumers are increasingly favoring gourmet coffee options and drinking […]
WHAT’S THE LATEST FAST CASUAL TREND: BBQ An emerging concept for the fast casual restaurant sector is barbecue. Patrons flock to fast casual barbecue concepts because they offer the best of both worlds: the hospitality of a full service family-style barbecue place and the no frills service of a barbecue shack. According to Technomic’s 2014 […]
92009 1tbs Lime Juice
58471.4 1/4tsp Minors Concentrate Red Chili Adobo
55660 8oz Pork Roast FC Homestyle w/ Au Jus
77060 1oz Sour Cream Plain
61114 3ea Tortilla 6in Pressed Flour
Procedure: Shred pork with marinate with adobo and lime juice. Heat pork and place on warmed tortilla and top with sour cream.
How the farmers market became a dining destination. In the spring, we go to market. We jockey for ramps and fret over the funkiness of samples of raw cheese. We hunt — under the tents, at the flea markets and in the covered, year-round smorgasbords — with the tenacity of truffle pigs, sniffing out the […]
Secrets to Success in Fast Causal Dining
Fast Casual continues to evolve, making the concept a moving target for restaurateurs who are trying to succeed in the market that accounted for 15% of all limited service restaurant sales in 2013, according to the “Top 150 Fast-Casual Chain Restaurant Report”. A panel discussion presented Saturday by NRA’s Fast Casual Industry Council at the 95th annual NRA Show featured three executives from concepts that have managed to get it right and grow their business along with their brand reputation.
Although they work for operations ranging in size from six units to more than 750 units, all agreed that a few key objectives hold the key to success for the future of fast casual. Regardless of size, location or concept, fast casual operators can’t ignore the growing demand for healthy options, the importance of technology and the role that company culture plays in building an engaging and lasting brand.
Consumers crave “the perception of health”
As the health and wellness trend continues to grow and consumers demand healthy dining options, it’s important for restaurant operators to understand what healthy eating means to consumers. Older generations tend to place the most importance on “low” diets, seeking out items with low calories and trans fat. Millennials, however, tend to focus on sustainability and often view sustainable, local or natural foods as being more healthful. “It’s more of a perception of health. Health is what’s important to you. Do I care about where my food came from, or do I care about if it will help me lose weight, or do I care about if it’s going to increase my metabolism? We have to be aware of what the different guest that is coming in is looking for.
Don’t get left behind when it comes to technology
Finding ways to incorporate new technology into restaurant operations should be a top priority for restaurateurs looking to stay relevant with today’s busy consumers. Some restaurants are looking to tech upgrades including kiosk ordering systems that will help speed service. Adopting more automated systems could mean less need for front-of-house staff. When you order most restaurants enjoy bringing you your food. Most like that connection, that interaction, that table-touching. So, you don’t want to lose labor, I want to redeploy labor.
It’s about more than just food
Most owners agreed that great-tasting food is essential, but it’s not enough to keep customers coming back. Today’s fast casual customer is looking for brands they can believe in that focus on issues that are important to them, such as sustainability, philanthropy and cultivating a strong company culture that helps employees succeed. Fast casual guests are interested in brands that bring more to the table than just food. They’re looking for a connection, for a story, for a belief.
Source: smartblogs.com, 5-19-2014
Saval Foodservice was proud to be a part of the 22nd Annual Culinary Extravaganza “Around the World” hosted by the Board of Directors of MEALS ON WHEELS OF CENTRAL MARYLAND ON Monday, May 19, 2014 at the Grand Lodge, Hunt Valley, Maryland. Saval Foodservice’s feature for the evening was Bacon Ratatouille with Red Wine Demi […]
No reservations? This Restaurant Trend Has Become Harder to Swallow.
If you think the great equalizer in rank-conscious Washington is the Department of Motor Vehicles or a summons to appear for jury duty, you haven’t been out to eat lately. Thanks to a ravenous appetite for fashionable food served in appetizer-size restaurants — and an abundance of millennial patience — the leveling agent for secretaries and Secretary of State alike boils down to this: More of us are waiting in line for dinner because restaurants aren’t taking reservations.
The more adventuresome the meal, the more challenging it appears to be for a chowhound to reach it. The offbeat combination is found at a restaurant on Capitol Hill, where, on a recent spring night, would-be patrons of a modern American venue were told the next available table could be theirs — four hours hence.
Eager to explore a new Thai restaurant in Dupont Circle at prime time? Prepare to wait up to three hours on weekends for one of fewer than 30 seats. Meanwhile, ramen slurpers know it’s easier to access another famous Thai restaurant on H Street NE on weekdays, when the wait might be a mere hour, versus the weekend, when the drill can take three times as long.
The latest game-changer, off booming 14th Street NW, is a cozy source for international street food that offers snacks from Brazil, India and Spain — a little bit of everything, it seems, except for confirmed bookings.
Restaurateurs say they don’t take reservations because they want to avoid no-shows and latecomers, which eat into their bottom line, but also because they know they can pack in more diners. Indeed, the policy, which clearly favors host over guest, is creating tension and buzz; as different as eateries are, they all play to full houses. It also illustrates an economy that has rebounded. In lean times, a business wouldn’t dare make it difficult for you to use them.
The reality that so many worthy young restaurants are forgoing reservations is a testament to a culture that gets as excited to see a star chef, and to a city that’s living to eat rather than eating to live.
The shift is surprising for a city where power brokers like to be recognized and, better yet, to show off their standing. Maybe that’s what sets Washington apart from other markets: a high degree of self-importance. No other major food city makes some of its most coveted seats so hard to secure.
The allure of the near-unattainable has been good for other than the sexy restaurants in question; beneficiaries of the no-reservations policy include the hot spots’ neighbors, where aspiring diners go to drink or snack while they wait, fingers crossed, to get a text or call informing them their table is ready.
On the surface, not saving tables sounds egalitarian. Whoever shows up first has a shot at getting in, regardless of clout or contacts. Anyone who has ever tried and failed to score seats at such extreme reservations in Washington can appreciate the idea of more or less dining by lottery.
But hospitality takes a holiday at establishments that don’t book. In effect, these restaurants are saying, “It’s more important for us to fill every seat than to treat diners like guests.” Think about it. Who invites people to dinner and then makes them wait until the cook is good and ready to let you in, much less eat? By not guaranteeing tables, restaurants dismiss whole groups of would-be patrons. The masses include senior citizens who might not be able to stand for long or don’t go out after dark, parents who may be reluctant to shell out $20 an hour for child care for a meal that may or may not happen, and suburbanites reluctant to drive in for the chance to be turned away.
About that defense from restaurants, that the no-reservation policy helps them avoid no-shows? The hospitality industry would be wise to adopt the practice of doctors, dentists and fitness trainers, who charge customers who fail to show for an appointment. A fair penalty? The check average, per person, for every guest who fails to honor a commitment.
Affluent and over-educated Washingtonians are not used to being told no. It’s one thing for Open Table to let you know, late at night in the comfort of your pajamas, you can’t eat someplace on the day and time selected, quite another to be told “no” in person at a host stand with dates, clients — anyone you want to impress — in tow. Such restaurant rejection is yet another reminder of disruption culture; the old rules and old access don’t apply in 2014.
Better to have time and comfortable shoes these days than a GS-15 schedule and Guccis.
If it hasn’t happened yet, it will soon: Someone with more money than time is going to enlist the help of an assistant, concierge or Craigslist to stand in line as a human place-holder for the bragging rights of a seat in a restaurant the public is dying to try.
Fair or not — I vote not — that kind of behavior goes against the spirit of dining out, at least for me. A sense of camaraderie forms when you huddle with people on a joint mission, even one as ephemeral as dinner, and for some participants, the exhilaration of landing a hot table (“Yes! We made it!”) is right up there with successful deep-sea dives and climbs of Everest.
Source: Washington Post, 5-16-2014