Premier Food Safety® - Food Safety Certification Posts

Recent culinary and eating trends are causing vegetables to become the primary dish at non-vegetarian restaurants. Some chefs, such as Josh Eagleton, are closing down their old practices of meat-based restaurants and opening restaurants where only vegetables are the center of attention in the main course. For example, his new restaurant offers main courses where customers can choose between five vegetable varieties. Many companies are now backing the vegetable initiative, some of which help restaurants improve their menus with vegetables.

Key Takeaways:

  • Diners are eating less meat and many chefs are serving more veggies as a result.
  • For health and environmental reasons, people are reducing the amount of meat they eat.
  • Vegetable dishes are being treated as main courses instead of just sides.

“The Sustainable Restaurant Association (SRA) says its More Veg and Better Meat initiative is in response environmental concerns over meat consumption and the growing number of flexitarian diners in the UK.”

Read more: http://www.bighospitality.co.uk/Trends-Reports/Top-chefs-put-vegetables-centre-stage-as-diners-eat-less-meat

Commentary

Who doesn’t want to be their own boss? David Query has faced his fears of risk to open his own restaurant! The three biggest risks are the financial risk, growth risk and identity risk. All three of these are important for the future of the company. It’s great to start out small and build up, it is also important to have a bail out plan if the company doesn’t make enough money to stay afloat.

Read more: Risk and the Restaurant Business with Dave Query of Big Red F

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A survey of nearly 300 diners shows that most diners make their decision on what they would like to eat within three minutes of looking at the menu. Over 60% of responders say that they look at a menu before ever even arriving at the restaurant to start their decision making process. Almost as many go for a meny item that they have already had. About 2/3s of the respondents only read full meal discriptions for up to five items and the same number of respondents want short, easy descriptions of the potential meals.

Read more: Diners take just three minutes to choose their food, new research reveals

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Technology has affected every industry and with new apps and sites that cater to mostly Millennials looking fir takeout, virtual restaurants are beginning to crop up, establishments that have no dine in service but function strictly by deliveries. If you own a restaurant, it’s a good idea to begin catering to these customers. Before you begin, there are some things you need to consider. Find out here how to make money utilizing food delivery technologies.

Key Takeaways:

  • The rapid growth of dining out trends represents a major opportunity for profit, as long as businesses know how to capitalize on it properly
  • For maximum efficiency, consider changing the layout of your restaurant to separate the dining-in area and the takeout area
  • The rise of takeout dining has reversed normal consumer trends related to weather, as now businesses can expect a boom in sales when poor weather hits

“Green Summit appears to have hit the bull’s-eye in the Zeitgeist of today’s restaurant world—offer to-go and delivery or die.”

Read more: https://www.qsrmagazine.com/outside-insights/3-ways-capitalize-premises-boom

Commentary

Umami is a flavor that is almost often craved, but so difficult to understand, let alone implement into a dish. Many renowned chefs even have difficulty with the umami balance, and must be in search for how to achieve this flavor. One of the ways that the umami factor can be attained in a dish is through the use of preserved lemons, which provide a unique flavor that imitates the umami craving that so many have during meals.

Key Takeaways:

  • Preserved Lemons can add strong Middle Eastern and Moroccan flavors to dishes
  • Preserved Lemons take three to four weeks to cure, but will last a long time after preparation
  • All that is required to prepare the dish are mason jars, salt, and the lemons

“A seemingly ordinary pasta dish suddenly became extraordinary with the addition of one simple ingredient.”

Read more: http://blog.etundra.com/recipe/lets-talk-umami-factor-preserved-lemons/

Commentary

In the latest annual study of menu price inflation, MCA, found menu prices ran at 3% price inflation. Across 111 operators subject to the study, 49% of menu items increased in price with only 3% falling in price.

At the same time the study highlighted that entry prices for restaurants had increased between 4 and 5.5 percent depending on the dish.

With an average 3% exit price of dishes we can imply that operators, subject to cost pressure, are choosing to absorb some of the price rises.

It is anticipated that prices will rise between 2-3% again over the coming year, though the final figure will depend on the state of the consumer economy.

Read more: Menu price inflation hits 3%

News

There are no better appetizers than a healthy cut of aged ham that might cost you more than it takes to fill your gas tank. Perhaps one may even consider to replace their dinner meal with a platter of fine cheeses. Stepping outside your usual comforts and trying flavors that introduce new tastes.
The cost of some appetizers may be met with challenges in the acquisition of them. Foods that are damaged easily or in deficit can drive their prices. Overall appetizers allow chefs and consumers to explore with curiosity.

Read more: Across the board: making snacks and antipasti work for you

News

Al fresco dining is a trend that is gaining in popularity especially with the advent of outdoor pizza ovens and other outdoor cooking hacks that can draw in business. Before you decide to offer al fresco dining, there are things you need to know and do. From planning and permitting to safety and regulations, everything you need to consider is explained in this article. You can decide if you have the ability to offer al fresco dining as well as the steps you have to take to start doing it.

Key Takeaways:

  • In some cases, it is possible you will need to acquire commercial licensing permits so it is best to check with local authorities before installing an outdoor oven
  • It is also important to consider fire regulations and smoke control areas prior to the installation of an outdoor oven
  • Before installing an outdoor oven, it is also wise to consider local noise regulations, the contents of your property lease, and building regulations

“The proliferation of outdoor commercial cooking, exemplified by the outdoor pizza oven, has brought a new culinary dimension to many pubs, restaurants and hotels.”

Read more: http://www.bighospitality.co.uk/Business/6-steps-to-take-for-outside-commercial-cooking

Commentary

There are 6 keys to building a great hospitality program. It does not take a lot to make a customer’s day. A complimentary ice cream, or a warm greeting might be just what a customer needs to turn them into a loyal patron. Operators have even said that people that go the extra mile for their patrons, will gain a lot in return. People love when you go the extra mile for them. Sweating the details is the main key.

Key Takeaways:

  • Businesses that want to turn casual customers into dedicated repeat visitors understand the necessity of ‘sweating the details.’
  • One hamburger chain insists on proper English and a specific tone when greeting customers.
  • One pizza place was able to set itself apart by pairing with a craft beer establishment, to offer eaters local brews with their pies.

“Something as simple as a complimentary ice cream or a warm greeting might be enough to turn a casual customer into a loyal one.”

Read more: https://www.qsrmagazine.com/guest-experience/6-keys-building-great-hospitality-program

Commentary

Being a server is one of the most enduring and arduous jobs, especially if the leadership and management in place is subpar. Many servers have become outspoken regarding the responsibilities and tasks that they are given, claiming that some of the things they are designated are not a part of their job description. Keeping an eye on the laws and guidelines in your state can ensure that an employer is unable to take advantage of you at the workplace.

Read more: If You Won’t Work For Free, Then Why Should I?

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