The first taste on the table, bread often makes a lasting impression on the restaurant experience. Bread consumption ebbs and flows with culinary trends. One month bread takes a hit from the gluten-free movement; the next, artisan toast is all the rage. Overall, today’s bread baskets are too good to skip, with fancy bread service […]
Firm, crisp flesh and a unique, tangy-tart, sweet flavor are characteristic of this apple. Snackers and bakers give the variety high marks in consumer tastings. Cripps Pink, also known as Pink Lady, is the last apple harvested in Washington State in late October. Crisp fall nights bring on the bright pink color that gives the apple its name. Supplies of Cripps Pink last from November to August.
Green, extremely tart, crisp, juicy and versatile, they’re available year-round. Grannies are a favorite of Washington state pie-bakers. They’re also excellent for snacking and salads. Warm days and cool summer nights ensure crunch and flavor for October harvest.
Developed by the University of Minnesota, Honeycrisp has bright red and pale green outer skin and a cream colored crisp yet juicy inner flesh. With a sweet yet slightly tart flavor, this variety of apple is great for salads, baking, cooking or eating as a snack. The Honeycrisp Apple was created to grow well in cooler northern climates. It is a variety that stores well.
Jazz is a trademarked brand of the Scifresh apple variety. Scifresh is the result of a cross between Royal Gala and Braeburn. It was developed in New Zealand
This one’s a classic – America’s favorite snacking apple. The heart-shaped fruit is bright red and sometimes striped. Crunchy with a mildly sweet flavor, Reds are also great in salads. Washington apple growers have been producing the world’s best Red Delicious apples since the 1920s. They’re harvested in September and October and available throughout the year.
It’s the all-purpose apple. Mellow and sweet, Goldens are great for eating out of hand, baking and salads. In salads and other dishes, their flesh stays white longer than other apples. The dry, warm climate of Eastern Washington is perfect for this delicate yellow beauty. They’re harvested in September and available all year.
Exterior: Reddish stripes and slight red blush over yellow background color
Interior: Firm, creamy-white flesh that is fine-grained
Experience: Fuji apples are crisp and very juicy with a sugary-sweet flavor that resembles that of freshly pressed apple juice
The fruit has red and green skin, a tart flavour, and tender white flesh, and ripens in late September.
Pinkish -orange stripes over a yellow background are the signature of this crisp, aromatically-sweet, snappy apple. Galas have gained popularity among consumers in the past 15 years. Snacking and salads are primary uses. Gala harvest begins in the middle of August and lasts through early September. Galas are stocked September to May.
A cross between the crisp Golden Delicious and the blush-crimson Jonathan. The apple has a fluffily crisp fruit. It is juicy and aromatic and has a sweet-sour taste. The skin can also turn out fully red or green other than Golden-Red.
1. Help Toothaches Lemon juice is no replacement for going to see your dentist — and exposing your teeth to fruit acids isn’t a great long-term strategy. But if you’ve already got a toothache, one of the best known short-term toothache remedies is that the citric acid in lemons can alleviate some of the pain […]
Oops! You took your eggs out of the carton and put them into one of those nifty refrigerator compartments — but now you don’t remember exactly how long ago you bought them.
Never fear: There’s a quick and simple way to test if your eggs are safe to eat. You’ll need nothing more than a glass of tap water and your questionable eggs. Drop the egg in the water: if it sinks, it’s good to eat. However, if the egg floats, it’s no good. Out it goes!
Source: delish.com, 9-3-2014
Corn Production Up 3 Percent from August Forecast
Soybean Production Up 3 Percent
Cotton Production Down 6 Percent
Corn production is forecast at 14.4 billion bushels, up 3 percent from both the August forecast and from 2013. Based on conditions as of September 1, yields are expected to average 171.7 bushels per acre, up 4.3 bushels from the August forecast and 12.9 bushels above the 2013 average. If realized, this will be the highest yield and production on record for the United States. Area harvested for grain is forecast at 83.8 million acres, unchanged from the August forecast but down 4 percent from 2013.
Soybean production is forecast at a record 3.91 billion bushels, up 3 percent from August and up 19 percent from last year. Based on September 1 conditions, yields are expected to average a record high 46.6 bushels per acre, up 1.2 bushels from last month and up 3.3 bushels from last year. Area for harvest in the United States is forecast at a record 84.1 million acres, unchanged from August but up 11 percent from last year.
All cotton production is forecast at 16.5 million 480-pound bales, down 6 percent from the August forecast but up 28 percent from 2013. Yield is expected to average 803 pounds per harvested acre, down 2 percent from last year. Upland cotton production is forecast at 16.0 million 480-pound bales, up 30 percent from 2013. Pima cotton production, forecast at 578,000 bales, is down 9 percent from last year.
California Navel orange production for the 2014-2015 season is forecast at 1.62 million tons (40.5 million boxes), down 4 percent from last season. Producers reported a difficult season for navel oranges due to drought and the December 2013 freeze. This initial forecast is based on an objective measurement survey conducted in California’s Central Valley from July to early September. Harvest is expected to begin in October.
Source: USDA, 9-11-2014
Getting Back to Marketing Basics Social media clearly provides a great way to get the word out for many restaurants. But social media isn’t a “marketing strategy. Social media is a conduit or tool. It’s a way to disseminate information that supports your marketing strategy. That doesn’t mean that social media isn’t important, but you’ve […]
The demand for a little heat picked up a little bit around 2006. However, menus began to cool in 2008, when a salmonella outbreak was traced back to jalapenos. Fast forward a few years and restaurant concepts across every segment are not only bringing back the heat, but dialing it up a few notches.
Fast casual concepts began spicing up their offerings with jalapenos, chile peppers, poblano peppers and habanero peppers.
Pizza brands jumped on board, too. For example, a jalapeno-stuffed crust, jalapeno-infused pepperoni as well as fresh-diced jalapenos. These type of offerings set all-time sales records, underscoring the demand for more spice.
Jalapenos aren’t the only ingredient setting mouths ablaze. Sriracha is also popping up on menus across the industry, from breakfast sandwiches, sandwiches and pizza.
Sriracha, according to CCD Innovation, is in 2014 what chipotle was in 2009.
There’s no question: Sriracha is hot right now.
In January the U.S. hot sauce market had grown 150 percent since 2000. As with the growth in jalapenos, many analysts attribute the growth in Sriracha to the adventurous palate of younger generations, as well as its versatility.
Some believe the reason Sriracha sauce and jalapenos have become so popular reflects consumers’ growing preference for pepper flavor and heat. They can be applied to a wide range of products that cover ever QSR menu daypart, whether it’s breakfast, lunch, afternoon, dinner or late night.
Whereas jalapenos used to be found mostly on spicy-focused concepts, they are now found on every day menus at brands as large as McDonald’s and Subway.
Part of a larger trend – ethnicity and diversity
Jalapeno mentions have grown by 3 percent on unique menus across all segments in the past year. Overall, jalapenos have grown by 8 percent on unique chain menus across all segments in the same time period, and 3 percent on independent menus.
Overall, jalapenos have grown 100 percent in terms of item percentage across all segments, from 1 to 2 percent in the past year. They are now available at 35 percent of all locations, up from 25 percent a year ago.
The rise in jalapeno mentions is part of an overall theme we’ve noticed in the growth of spicy ingredients. This is also being fueled by the alignment of two larger themes – growth in ethnic flavors in more diverse segments, and the need for operators to market to Millennials that crave more adventurous flavors.
Spicy is becoming more approachable, and lends itself to interaction, another Millennial-driven trend.
With spicy it’s fun. You can put some in the food and some on the side and let customers dial it up as much as they want. It allows them to interact with their food.
With that said, these ingredients may very well be just the tip of the iceberg (heatberg?).
Foodservice providers would be wise to experiment with other pepper sauces to set themselves apart from the Sriracha-selling pack. Consider alternative peppers such as Anaheim, Peppadew or Poblano to stand out from the pack, or explore different applications that haven’t yet been widely covered.
Source: fastcasual.com, 7-16-2014