Category: Commentary

Made from finely ground cornmeal, polenta is gaining in popularity across the United States. It’s healthy, gluten-free and delicious. Polenta is a very versatile food and there are dozens of ways it can be prepared. This article features a handful of restaurant owners, and they discuss their unique entree that uses polenta. If you are looking for creative ways to prepare polenta, read on.

Key Takeaways:

  • Originating in Northern Italy as a peasant food, polenta has gained popularity in the U.S. for its creamy texture and versatility.
  • Traditionally made from coarsely ground cornmeal, polenta is naturally gluten-free and can be served with or without added spices and cheeses, making a great entrée base or side.
  • It’s even versatile enough to be cooled, sliced and fried, or baked into polenta cakes or polenta fries, which can then be topped with any number of ingredients and sauces.

““Polenta is literally a healthy base for everything,” said Emile Chalouhi, “Pure polenta is more versatile than even pasta or rice.””

http://www.restaurant-hospitality.com/trendinista/trendinista-polenta-shows-its-flexibility

Commentary

Restaurant vendors have found new leads for restaurants that are opening soon. The Bryant, located at Huntington Station in New York is one of these new restaurants. This restaurant is an upscale cuisine that offers many delicious dishes. Another restaurant is called Burger 21. it is located in Arkansas. Fl Hip tells you all of this.

Key Takeaways:

  • Poll Restaurants operated by brothers George and Gillis Poll will open their newest upscale-cuisine, casual-feel concept at 100 Walt Whitman Road sometime this coming fall.
  • Tampa, FL-based casual-dining gourmet burger concept will open their newest location at 12319 Chenal Parkway with a targeted date of May 1st.
  • Expanding from their first location in Salem, MA this second location downtown on Market Street by early April.

“Flhip.com has released its latest restaurant openings report, providing restaurant vendors with a sampling of fresh sales and marketing leads that can be found on their website.”

http://www.restaurantnews.com/restaurant-vendors-find-new-leads-for-restaurants-opening-soon-032017/

Commentary

The ticket prices these days for a baseball game are really crazy. They are even high for the nosebleed sections. For this kind of money, the hot dog with ketchup will not work anymore. it is time for some better options. It’s important to have a unique menu at the ballpark that people can enjoy.

Key Takeaways:

  • Aramark, the food and beverage, retail and/or facilities partner at 10 Major League Baseball stadiums, is offering some new ballpark dining items for 2017.
  • Culinary professionals at eight of the ballparks spent the offseason developing new recipes and innovative concepts, everything from SPAM Grilled Cheese to Crab Doughnuts.
  • As sports’ food and beverage expert, creating a menu complete with unique and distinctive options has always been a hallmark of ours

“Going to a baseball game isn’t the budget-friendly, grab a beer and a bleachers seat kind of event it used to be”

https://www.qsrmagazine.com/news/spam-grilled-cheese-and-more-ballparks-opening-day

Commentary

A complication of “Hooping Cough” this year is the “Shamrock Flu” which is expected to hit on Friday, the time when people celebrate St. Patrick’s Day. The cure for these maladies is a one-day-only dish and a frosty green concoction that makes everything all better. In anticipation of the college basketball tournament, Charlotte-based Hickory Tavern®, the neighborhood social gathering spot, will spend this week handing out “prescriptions”. Everyone who stops into the Tavern on Thursday, March 16 and Friday, March 17 can have their “prescription” filled with FREE Chips & Queso.

Key Takeaways:

  • With the “Hooping Cough” poised to strike this Thursday and Friday, Hickory Tavern is playing doctor and writing prescriptions.
  • In anticipation of the college basketball tournament, Charlotte-based Hickory Tavern®, the neighborhood social gathering spot, will spend this week handing out “prescriptions”
  • Hickory Tavern is nestled right in the middle of basketball country so we’re the best place to play hooky and watch March Insanity,

“In anticipation of the college basketball tournament, Charlotte-based Hickory Tavern®, the neighborhood social gathering spot, will spend this week handing out “prescriptions”.”

http://www.restaurantnews.com/hickory-tavern-has-the-perfect-remedies-for-march-insanity-and-st-patricks-day-free-chips-queso-for-those-who-plan-to-play-hooky-and-a-green-gorilla/

Commentary

Over the most recent three months of 2016, their same-store deals, by and large, fell 3.5 percent, in light of the execution of traded on an open market chain. The issues in pub and eatery chains have taken a toll three Presidents their occupations Applebees and parent organization Feast Value Inc., Red Robin Gourmet Burgers Inc., and Ruby Tuesday Inc. This is not an impeccable clarification, all things considered, quick easygoing chain’s same-store deals weren’t that vastly improved than easygoing feasting.

Key Takeaways:

  • The problems in bar-and-grill chains have cost three CEOs their jobs — Applebee’s and parent company DineEquity Inc., Red Robin Gourmet Burgers Inc., and Ruby Tuesday Inc.
  • It could be easy to dismiss these chains as lacking in quality, yet that is too simplistic. Last year, Applebee’s tried significantly upgrading its quality.
  • Bar-and-grill chains have certainly worked on delivery and takeout themselves. And Buffalo Wild Wings Inc., in particular, have plenty of potential in that regard.

“Casual-dining chains have not been performing well, which anybody reading this blog probably knows all too well.”

http://www.nrn.com/casual-dining/current-trends-leave-bar-and-grill-chains-behind

Commentary

A new California law went into effect on March 1st requiring business owners in the state to change up their bathroom signage. Single-user public restrooms now have to be available for people of all genders, instead of being designated as men’s or women’s restrooms. The Equal Restroom Access Act does not affect multiple occupancy restrooms, which can still be labeled by gender.

Key Takeaways:

  • As of March 1, businesses with single-user bathrooms are required to designate them as “all gender,” or unisex, with signage indicating they are accessible to anyone.
  • The requirements only apply to restroom facilities designed for use by one person at a time, in which there is a lock on the outside door.
  • In addition, restaurant operators must post compliant signage, with a triangle on top of a circle to indicate all-gender, both on the door and next to the door.

“As of March 1, businesses with single-user bathrooms are required to designate them as “all gender,” or unisex, with signage indicating they are accessible to anyone.”

http://www.nrn.com/consumer-trends/single-restrooms-california-must-be-designated-all-gender

Commentary

During Lent people eat more fast food. This is because many give up red meat. It is a religious time and not everyone does it but enough do to make a difference in the fast food industry. They are getting ready for Lent. They are preparing to sell more seafood.

Key Takeaways:

  • For many diners, Lent was once a four-letter word.
  • The Alaskan waters are a haven for menu developers.
  • Those quick-service chains already specializing in seafood, like Long John Silver’s, enjoy a sizable spike during the period.

“The Alaskan waters are a haven for menu developers. The Menu Alaska Research 2016 found that 62 percent of consumers are eating seafood at casual dining restaurants and nearly half at quick-service venues these days.”

https://www.qsrmagazine.com/news/fast-food-preps-seafood-boom-during-lent

Commentary

Should independent restaurants use data as means to increase revenue? Damian Mogavero in his new book , has offered insights into the world of restaurant analytics. Through his software company, Avero, he collects data such as menu sales and inventory management. This is the new age of restaurant management where customers behaviors and trends can be analyzed to allow restaurants to pin point actions that can increase revenue and survive a constantly evolving industry.

Key Takeaways:

  • Restaurants now have a torrent of information available to help them improve their businesses.
  • Scorecards can reveal all manner of hidden details that restaurant operators can use to improve performance.
  • The restaurant industry has been slow to adopt data analytics.

“Scorecards can reveal all manner of hidden details that restaurant operators can use to improve performance, even for teams without big budgets.”

http://www.restaurant-hospitality.com/technology/spreading-gospel-analytics-fueled-restaurant

Commentary

Baby boomers are a massive generation. It’s important to keep a boomer-centered food service in mind. The following 3 areas will help you to craft boomer-friendly menus. 1).Boomers prefer fresh”, “clean”, “local” and “lower-sodium or sugar” options to “free from” food, such as those without antibiotics, hormones, or preservatives. 2).Boomers like a wide variety of options to choose from casual to upscale concepts. 3).They like to stick with the classics, such as Italian food, Asian or Mexican dishes, and also prefer lighter Mediterranean-inspired food.

Key Takeaways:

  • Baby boomers are either in or will be getting into the midst of retirement age soon.
  • Many boomers are now, or already have been, eyeing healthcare facilities and retirement communities.
  • Foodservice directors must keep boomers’ distinct preferences in mind.

“Baby boomers, more so than older generations, look for foods labeled “fresh,” “clean,” “local” and “authentic.””

http://www.foodservicedirector.com/sponsored-content/featured-content/articles/3-ways-craft-boomer-friendly-menus

Commentary

John Farquharson, a foodservice industry veteran and former chairman of the National Restaurant Association and its Educational Foundation, died Jan. 13. He was 78. Dawn Sweeney, the NRA’s president and CEO, remembered Farquharson, an executive for 40 years at Philadelphia-based Aramark Corp., for his humor and appreciation of people. He also was dedicated to educating the industry on food safety tactics and initiatives, she said.

Key Takeaways:

  • John Farquharson, a foodservice industry veteran and former chairman of the National Restaurant Association and its Educational Foundation, died Jan. 13. He was 78.
  • His work led to more than 7 million ServSafe certifications being awarded to operators around the country. He had a profound and lasting impact on the industry’s culture, Sweeney said.
  • During his career, Farquharson, who attended the Harvard Graduate School of Business and was a graduate of the University of Denver School of Hotel and Restaurant Management.

“Sweeney added that Farquharson, who was Aramark’s foodservice division president for 15 years, was gentle, but forceful, when it came to ensuring food safety was the industry’s highest priority.”

http://www.restaurantnewsresource.com/article92804.html

Commentary