The new Freightliner CNG trucks will serve Saval customers in Maryland and Virginia, reducing harmful exhaust emissions in both states. According to Paul Saval , President & CEO of Saval Foodservice, “Saval Foods is pleased to be at the forefront of a move to cleaner alternative fuel. We are particularly happy to provide a cleaner environment for our customers and support the introduction of vehicles that are made in America and fueled by a clean U.S. fuel.” Mr. Saval continued, “The addition of these leading-edge trucks has, in large part, been made possible with the help of Ultimate CNG LLC, a company who specializes in delivering natural gas trucks and fueling to companies like ours, using its innovative mobile fueling station, the FuelMule. With the FuelMule, we were able to immediately introduce clean natural gas vehicles into our fleet without the need to add expensive infrastructure.”

For more information about Ultimate CNG, please visit http://Ultimatecng.com.

In addition, the RPI stood above 100 for the fifth consecutive month in March, which signifies expansion in the index of key industry indicators.

The first quarter finished strong with a solid majority of restaurant operators reporting higher same-store sales and customer traffic levels in March.

Current Situation Index
The Current Situation Index, which measures current trends in four industry indicators (same-store sales, traffic, labor and capital expenditures), stood at 102.0 in March – up 0.1 percent from February’s level of 101.9. It remained above 100 for the fifth consecutive month, signifying expansion in the current situation indicators.

Restaurant operators reported positive same-store sales for the tenth consecutive month in March, with sales results similar to their February performance. Sixty-five percent of restaurant operators reported a same-store sales gain between March 2011 and March 2012, up slightly from 63 percent who reported a sales gain in February.

Restaurant operators also reported positive customer traffic results in March. Fifty-five percent of restaurant operators reported higher customer traffic levels between March 2011 and March 2012, while 24 percent reported a traffic decline. In February, 55 percent of operators reported higher customer traffic, while 19 percent reported a traffic decline.

Expectations Index
The Expectations Index, which measures restaurant operators’ six-month outlook for four industry indicators (same-store sales, employees, capital expenditures and business conditions), stood at 102.4 in March – up 0.4 percent from February and the strongest level in 15 months.

For the fourth consecutive month, a majority of restaurant operators expect their sales to be higher in the months ahead. Fifty-three percent of restaurant operators expect to have higher sales in six months (compared to the same period in the previous year), matching the proportion who reported similarly last month.

For the sixth consecutive month, restaurant operators reported higher expectations for staffing levels in the months ahead. Twenty-seven percent of restaurant operators plan to increase staffing levels in six months (compared to the same period in the previous year), while just 10 percent said they expect to reduce staffing levels in six months.

Along with a positive outlook for sales growth and the economy, restaurant operators are boosting their plans for capital spending in the months ahead. Fifty-six percent of restaurant operators plan to make a capital expenditure for equipment, expansion or remodeling in the next six months, up from 49 percent last month and the strongest level in more than four years.

The RPI is based on the responses to the National Restaurant Association’s Restaurant Industry Tracking Survey, which is fielded monthly among restaurant operators nationwide on a variety of indicators including sales, traffic, labor and capital expenditures.

Source:  meatingplace.com, 5.7.12

What began as a processor and distributor of deli meats, SAVAL has now become three stand-alone enterprises.

Saval Foodservice is a full line distributor of food and non-food products to the restaurant trade.  It is the largest full line independent distributor based in the Baltimore-Washington metropolitan area serving Mid-Atlantic restaurants from Philadelphia to Roanoke.

Deli Brands of America is a processor of premium deli meats, entrees and custom cut steaks, serving grocery stores, food distributors and chain restaurants nationwide.

Eats Press is a web enterprise providing marketing services to restaurants in Baltimore, Washington and the Delmarva Peninsula through its web vehicles baltimoreeats.com, washingtoneats.com and easternshoreeats.com.

Saval Foods Corporation employs over 200 people in its Elkridge, Maryland and Baltimore, Maryland locations. If you would like to find out more about the success of Saval Foods Corporation contact Bryan Bernstein, Marketing Manager at 1-800-527-2825 or bryanbernstein@savalfoods.com

There are about 230 immediate job openings, with more expected in the coming weeks, according to the Michigan Economic Development Corp.

Hart is located in Oceana County, known as the asparagus capital of the nation.

The fair is hosted by the Michigan Asparagus Advisory Board and State of Michigan Workforce Development Agency.

This year growers are in danger of losing their crop and the benefits it brings unless they can hire enough workers to harvest it.  Our job fair will give people an opportunity to see what it takes to do the job and earn some extra springtime cash.  Growers had to mow off more than a million pounds of asparagus last year because they lacked enough workers to harvest it.

Asparagus season typically runs from mid-April through June. Workers are paid based on the amount they pick. Skilled harvesters can earn more than $10 an hour, but all workers are guaranteed at least the minimum wage of $7.40 per hour.

It’s physically demanding labor — workers ride special carts through the field and harvest the asparagus by hand.

Michigan produces up to 25 million pounds of asparagus annually. Most is grown in Oceana County as well as the area between South Haven and Benton Harbor.

For more information contact:  the Michigan Economic Development Corp.

Source:  mlive.com, 4.8.12

Consumers say that higher fat levels are more desirable and they like it better. It’s been found that marbling level has a really big impact on the consumer’s desire for beef.

Comparing strip loins from USDA Prime to Select. It was found that overall preference declined to 79 percent from 95.8 percent. That linear downtrend mirrored the flavor ratings, which showed 97.5 percent of the Prime steaks were acceptable. Those scores dropped with each successive grade break: 94.2 percent for high Choice, 92.4 percent for low Choice and 85.8 percent for Select.

Overall liking is most highly correlated with flavor, but tenderness and juiciness ratings followed similar patterns.

The USDA quality grades do their job.

They’re based on what will give you the ultimate level of consumer satisfaction. Juiciness is controlled by degree of doneness, so that leaves flavor and tenderness. Since quality grades include a maturity component, that helps with the latter. On top of that marbling is used, a factor that’s tremendously related to all three.

Research a decade ago showed tenderness contributed half of overall beef eaters’ satisfaction, followed by flavor at 40 percent.

Tenderness is by far the most important factor, but once a steak meets a consumer’s threshold for tenderness, then flavor becomes the sole driver.

Tenderness is the most important factor but flavor is an area where we can make a lot of progress on our competition, especially in the international market.

Source:  Industry News, 4.24.12; Statistics based on a study by Mark Miller, meat scientist at Texas Tech University.

La Palapa, too is one of the best mexican restaurants in Howard County.  Located directly off of Route 29 (Columbia Pike) and Johns Hopkins Road in Maple Lawn, Maryland.  Spend your happy hour outside on their lovely patio or have a romantic dinner inside their newly expanded restaurant.  It you prefer, enjoy their bar area for your meal.  The whole place is great!

The same great authentic Mexican food and friendly service you have come to expect from the Historic Ellicott City location.

You will find all your favorite Mexican dishes like tacos, enchiladas and burritos as well as some fantastic specialty items.

La Palapa, too is open for lunch, dinner & brunch along with your catering needs.  Every day there is a special of some sort.  And don’t forget. . . Wednesday Night is Fajita Night – $3.00 off any Fajita!

Cantina Specials:
All Specials are for the Bar and the Patio only from 3:00PM until closed.
Monday:  1/2 Price Mexican Flyers & $2.00 Burgers
Tuesday:  $5.00 Quesadillas
Wednesday:  $2.00 Taco
Thursday:  $5.00 Taquitos
Friday:  $6.00 Appetizers
Saturday:  $5.00 Muchos Nachos

Concina Specials:
Monday:  Kids Eat Free!
Tuesday:  All you can Eat Tacos $9.99
Wednesday:  Fajita Night 
Thursday:  Fiesta Night – $2.00 off any entree
Friday:   Mariachi
Saturday:  Cazuela Night – $2.00 off any Cazuela.

La Palapa Too Mexican Restaurant. . .Mi Casa es su Casa!

Other locations:
La Palapa, Historic Ellicott City
La Palapa 3, Silver Spring, MD
El Azteca, Clarksville, MD
Pachanga Grill, Odenton, MD
Pachanga Cocina Mexicana, Ellicott City, MD

Tools of the Trade – Charcoal vs. Gas Grills
In its simplest form, this debate is a matter of taste and convenience. The primary benefit of a charcoal grill is that it enables the food being grilled to take on a more authentic, smoky taste, while a gas grill saves time with the ease of simply flipping a switch to ignite the fire.  Consider the following factors before you gear up to grill:

Where – A small patio or covered area is not conducive to a large charcoal grill.  Charcoal grills are best used on a large outdoor deck or in a backyard.  Without available space, a gas grill is a better option.

When – If weekend afternoons are dedicated to grilling, then charcoal is the way to go. Set aside extra time to assemble the coals, light the fire and wait for the coals to heat. However, if you are short on time or looking for a quick way to cook a weeknight meal, then the quick start of a gas grill will better suit your needs.

What – When grilling small cuts or smaller quantities of meat, consider using a gas grill to provide fast and efficient direct heat. If you are grilling large pieces of meat, or larger portions, a charcoal grill will help create a slow-cooked, smoky taste using indirect heat.

Method to the Madness – Grilling Techniques
Once you are equipped with a grill, learning about direct and indirect heat – the two main methods of grilling – will help you make informed decisions when preparing grilled foods. These methods have less to do with the type of grill being used, than with the thickness and volume of the meat being grilled. 

Direct Heat
Direct heat – the most common method – is grilling the food directly over the hottest point of the heat source.  Grill pork chops, burgers, kabobs and anything less than 2 inches in thickness, over direct heat. Follow these simple tips when grilling using direct heat:

    * For charcoal grilling, arrange coals evenly throughout the grill.
    * When using a gas grill, turn on all the burners to the desired temperature.
    * Flip food once to ensure even cooking.
    * Use the following descriptions of coals to check cooking temperature when using charcoal:
       — Low - Ash coat is thick, red glow less visible 
       – Medium – Coals covered with light-gray ash  
       — High - Red glow visible through ash coating

Indirect Heat
Indirect heat requires the “fire,” or heat source, to be built off to the side, or around the area where the cooking takes place.  Follow these meat grilling strategies to grill larger cuts of meat, like ribs and roasts, using indirect heat with either a charcoal or gas grill.

    Charcoal Grill
    * Arrange the coals along the perimeter of the fire grate, or bank on one side.
    * Place an aluminum foil drip pan in the center of the fire grate, or to the side opposite the coals.
    * Add the grill grate and place the pork in the center.
    * To adjust the temperature, partially open the vents on the bottom of the grill.
    * Cooking time will vary depending on the cut of meat and the quantity of food being grilled, but plan for about an hour for a 2-pound loin roast and 1½ to 2 hours for a slab of ribs.

    Gas Grill
    * For a two-burner grill, preheat only one burner. For a three- or four-burner grill, light only the outside burners and place the meat in the center.
    *  When hot, place the meat over the unlit burner and close the lid to trap the heat inside.
    * Most gas grills come equipped with a catch pan, or grease collector, so there is no need for a drip pan.

The Smoldering Effect – Adding Smoke for Flavor
For both charcoal and gas grilling, adding smoke to the meat is a fantastic way to create an authentic barbecue flavor.  The most ancient and time-honored method for enhancing the flavor of grilled food – smoking – can be achieved by following these simple steps:

    When using a gas grill, put presoaked wood chips in a cast-iron smoker box or wrap them in aluminum foil and punch small holes in the foil to release the smoke. Do not put wood directly on burners or it will burn too quickly and leave ash in the grill.

    When using a charcoal grill, place wood chips directly on heated coals after the flames have subsided and the coals are gray in color, or place wood chips in a smoker box. 

    Start with small amounts, especially if experimenting. The recommended amount is 1/4 cup of wood chips. 
    
    Always add the wood chips when you are ready to start cooking, and not before you place the food on the grill

Source:  foodreference.com

Sales of coffee and tea at restaurant and drinking places are projected to reach $18.7 billion in 2012. Sales spiked 11% in 2011, driven by the return of consumers to the restaurant industry, aggressive coffee and tea menu innovation, increased penetration of coffee and tea among restaurant units, and menu price increases.

Some 173.5 million consumers drink tea and 183 million consumers drink coffee.  These are eye-popping numbers that also imply limited usage growth potential. The challenge for foodservice operators involves expanding varieties and occasions for use while converting home and office coffee and tea users into foodservice users.

“The Big Four” in this market — Dunkin Donuts, Green Mountain Coffee Roasters, McDonald’s, and Starbucks — each generate coffee and tea revenue in excess of $1 billion. Led by these Big Four, coffee and tea players continue to outperform restaurant industry growth, with restaurant brands across the foodservice spectrum pursuing incremental profits through improvements in coffee and tea quality and variety.

Data provided in Coffee and Tea Foodservice Trends in the U.S. show that most leading coffeehouse/donut shop brands have grown same-store sales since 2005.

While the percentage of restaurants that offer coffee rose across the board in the 2007-2011 period, especially notable is the increased presence of specialty coffee drinks such as cappuccinos, lattes, Americanos, and Macchiatos. Macchiato penetration has risen by over 50% since 2007.

Correspondingly, the average price for coffee on the restaurant menu has risen 25% since 2007, with the highest increase at quick-service restaurants. However, this price trend reflects operators passing on coffee commodity cost increases to consumers, as has also been the case at retail.

The rise in coffee prices has created significant challenges for industry players. Naturally, coffee commodity prices significantly affect coffeehouse expenditures, as well as those of restaurant operators with a significant coffee stake on the menu. But after rising to record levels in early 2011, coffee prices have begun to trend downward. Tea pricing stability may provide operators with higher margins than they receive for coffee, and, if history proves a barometer for the future, leave them less vulnerable to pricing volatility.

In addition, all regional and national coffeehouse chains now complement their beverages with food, and food platforms continue to expand. Against a competitive backdrop that includes quick-service restaurants offering quality food and beverages, coffeehouses need to supplement their beverages with a quality food selection or risk losing sales to players providing both.

Source:  Packed Facts; 2.13.12

Pork expansion will be ignited by strong profits, which began in the spring of 2011, and by moderating feed prices. A third supporting force will be the very low levels of beef available into 2015.

Feed price moderation depends on a return to normal yields in the United States for 2012 crops. For that reason, the pork industry should still view 2012 as a transition year for feed prices.

Limited competition from beef in the meat case is locked-in for several years.  The current small beef cow numbers means small calf crops for several years, and heifers retained as expansion begins. This means small beef supplies until at least 2015.

The pork industry is well positioned to quickly take advantage of this uptick in market opportunity that is beginning to present itself.  In the next several years, the pork industry will benefit from strong growth in foreign per capita consumption and from some expansion in domestic per capita consumption as well.

Source:  Meatingplace.com, 3.5.12

TIPS FOR HOSTING A BRUNCH:
It’s a forgiving meal, especially when you’re armed with these tips:

*  A buffet is totally acceptable – and probably more desirable.  Everyone’s happy.  You eat what you want.

*It’s okay to bring in food from a bakery or bagel shop.  Maybe a bagel station with an assortment of bagels and cream cheeses, lox, capers, onions and tomatoes. . .very elegant.

*Brunch can be sweet or savory – or both.  If you had chicken salad for breakfast, people may turn their noses, but when it’s a brunch, all is good!  Serve fruit, danish and an egg dish.  Or if you’d like, do a killer cheese board with good bread and dried fruits.

*Keep the drinks simple.  Instead of an entire wet bar, make a signature cocktail or punch that can be served with or without alcohol.  Pomegranate juice, with lemon-lime soda and sparkling water is perfect.

*Make your own (less expensive) flavored coffee.  Before brewing a pot, simply put a cinnamon stick, vanilla bean or three slices of gingerroot in the filter along with the grounds.

Now you may toast to a delicious brunch.  Enjoy!

Source:  NewYorkTimes.com 2.14.12