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3 Ways to Cope with the Drought’s Food Cost Increases

Aug 20, 2015

You’ve probably have heard about California’s drought crisis. Even if you don’t live in California, as a restaurant operator, you will feel its effects.

 

The USDA has recently reported its Food Price Outlook for 2015 and 2016 and there are some important findings. It’s no surprise that many foods have increased in response to the Southwest drought as well as rainfall issues affecting Texas and Oklahoma. Notable price increases have appeared in beef and veal, which are now 10.9 percent higher year-over-year and 0.9 percent from May to June. The prices of pork, poultry, fats and oils have all increased, as well. The most volatile and significant price jump happens to be from the humble egg, partially due to the Avian Influenza outbreak, jumping from a whopping 17.8 percent from May to June.

 

At the same time, fresh fruits and vegetable prices showed a decrease in price in June.

 

With such volatility, it’s important to have a good strategy in supply chain management to help control your restaurant’s costs.

 

  1. Go Veggie-Heavy: Abundant portions of vegetables can help to increase perceived value (and add great color) in a plate, while contributing to favorable plate costs.
  2. Maintain Accurate Food Costs: With fluctuating commodity pricing, it’s important to keep and eye on actual food costs. Armed with this information, you can then decide if it’s necessary to increase prices.
  3. Watch Your Inventory: Pilferage is a common problem in restaurants. In addition to ensuring that team members take inventory in pairs (for accuracy and speed), meat-heavy concepts should invest in a meat cage to keep high-cost items—such as steaks—out of reach of hourly employees.

 

For full information on changes to food prices as well as CPI forecasts, visit the USDA website.

Cow photo credit: Tony Fischer CC by 2.0

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Cilantro Contamination

Aug 01, 2015

The FDA has just posted an important alert regarding cilantro from Mexico:  Cilantro fields from the Mexican state of Puebla are said to be contaminated with human feces and toilet paper. The discovery was found through the investigations by The Centers for Disease Control and state of public health officials due to recurrent outbreaks of cyclosporiasis in the United States: an intestinal disease that can cause severe diarrhea, fatigue, and other gastrointestinal illnesses. As such, the FDA is imposing an import ban on cilantro from this state. Read more about this news here.

 

If you operate a restaurant and have purchased what you believe to be cilantro grown in this area, discard the herb immediately and contact your purveyor for a refund or account credit.

From a long-term standpoint, is your restaurant prepared to handle the aftermath of a crisis? Let’s not forget about the Chi-Chi’s Hepatitis A disaster of 2003, which sickened hundreds and killed three.  While proper planning should be your first line of defense, consider what would be required of your operation if a problem were to occur. It’s key to establish a contingency plan, from a press, public relations and compliance standpoint, should a guest fall ill.

 

Cilantro photo credit: Qfamily CC by 2.0

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The Latest on Menu Labeling

Jul 11, 2015

If you’re a restaurant owner, you are likely aware of menu labeling requirements. It wouldn’t be surprising that you may also be confused about the details and deadlines. The menu labeling law was passed back in 2010 as part of the Affordable Care Act as a way to help consumers make informed choices about the food they eat.

Regulations were made public on Dec. 1, 2014 and due to lack of sufficient guidance, there have beennumerous remarks and concerned voiced by senators, consumers and industry stakeholders alike.

As of now, here are key points to note, with the following guidelines applicable to foodservice establishments with 20 or more locations. Operators have until December 2016 to comply as a recent extension was just announced:

–   Caloric information and a succinct statement about suggested daily caloric intake must be present for standard menu items on menus and menu boards. Other nutrient information must be made available in writing on request.

–   You must provide caloric information for alcoholic beverages. In some cases, calorie ranges may be presented for beer and wine.

Read full details on compliance, please visit the FDA website here, particularly as guidance becomes more clear. Happy listing.

 

Menu photo credit: sylvar (CC BY 2.0)

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Free Refills—Or Not?

Jun 30, 2015

As beverage trends point towards better-for-you beverages, such as aguas frescas and signature chef-inspired lemonades, will guests still ask: “Can I get a refill?”

 

With classic fountain sodas and their incredible margins, the answer has long been yes, “Refill your cup,” especially when many fountain soda machines are guest accessible in the dining area or near the cash register. But what about higher-cost, artisan drinks, such as Lemonade’s well-merchandised drink display ranging from Blood Orange to Watermelon Rosemary Lemonades or Tender Greens’ rotating “Lifestyle Drink”?

 

Though offered at a higher price point, from $3 to even $5 at some “fine fast casual” restaurant concepts, these freshly made beverages aren’t all-you-can-drink, and it seems that guests largely understand this. “Individuals dining at these concepts are voting for quality over quantity with their dining dollars, and aren’t likely to find this a problem. At the same time, they will not likely order another beverage,” Synergy’s own Randy Lopez notes.

 

What’s more, many of these establishments are offering a single beverage size, eliminating extra questions at the cash register and helping with a streamlined paper goods inventory. This approach also forces guests who might have a small beverage to trade up and meet at a happy medium. With that in mind, there is less likelihood for a needed refill.

 

We’ll continue to see fountain sodas (including better-for-you brands such as Boylan’s or Jones Soda Co’s cane sugar line) offered with unlimited refills, but their bottled versions or a concept’s house-made refreshing beverages? Sip slowly and savor it, or prepare to pay again.

 

 

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June 2015 Newsletter

Jun 22, 2015

 

Greetings!

With summer comes more travel, and it’s a sure bet that some of these travelers will be ending up in our restaurants, as the pursuit of “gastro-tourism” (travel specifically to enjoy the food of a particular destination) continues to gather steam.

This year gastronauts have a new tool with The Flavors of the USA, a website launched last month by Brand USA, the
government-backed destination marketing organization charged with boosting international tourism to the U.S. Though created with visitors from Europe, Asia, South America and other international countries in mind, this “culinary content hub” is good for anyone who realizes that you can’t possibly understand a place without eating its food.

Check out the site, and its associated guidebook, whenever you get a chance. And have a safe, happy, and tasty summer, whether you’re planning to travel or not.


Clean Cuisine: Enlightened Eating Accelerates

By Joan Lang, Editorial Director

Image: Steven-L-Johnson license cc by 2.0
Image: Steven-L-Johnson license cc by 2.0

As with so many restaurant industry developments, it all started with Chipotle. Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.

And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor, just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera, McDonald’s (with varying perceptual success), Noodles & Company, and most recently Subway, Pizza Hut and Taco Bell, the latter with its plan to cut “unnatural ingredients” and show that Less is Mas.

In other news, Dunkin’ Donuts has committed to ditching the use of “nanoparticles” in its powdered sugar, Carl’s Jr. is selling a burger made with grass-fed beef, and Starbucks has announced that 99% of its coffee is ethically sourced.

It’s one thing for a company like Chipotle to commit to menu transparency, which has been a brand pillar since Day One, and improved upon ever since. For large old-school chains, however, it’s no small endeavor. Taco Bell has pledged to remove all artificial flavors and colors from its menu items, along with a laundry list of no-no’s that includes palm oil, trans fat and high fructose corn syrup. (Not coincidentally, many of these are also on the hit list for manufacturers who are equally concerned with the need for enlightened eating option; in fact, many Big Food players are reformulating products to eliminate additives, sugar and more.)

Consumers want this, especially Millennials. At this year’s National Restaurant Association Show, clean eating revealed itself as a major consumer trend affecting the restaurant industry: Three in five consumers say they are more likely to visit a restaurant that offers organic or environmentally friendly food, and ingredients and foods that are more natural and/or minimally processed foods are among the top five trends in the National Restaurant Association’s most recent What’s Hot annual survey.

The Hartman Group’s new report on “Diners’ Changing Behaviors” reveals that the ultimate symbol of quality on a foodservice menu is “fresh,” (cited by 55% of respondents), followed by “pesticide free” (37%), “real” (36%) and “hormone free” (31%). These descriptors start to put some meat on the bones of what consumers perceive as healthy in this post-diet marketplace.

As Nation’s Restaurant News puts it, in order to attract consumers today, what’s not on the menu is just as important as what it. “Real” food is food that does not have antibiotics, hormones or artificial ingredients. And with social media now so vigorous, guests have become increasingly aware of these attributes.

But it’s hard work to keep it real in past-paced, high-volume settings. Sourcing antibiotic free and naturally raised proteins, such as chicken and pork, intersects with growing concern about humane animal treatment, and that costs more money. In addition, in this point in the history of the food supply chain, there may not be enough of these products to go around, a reality that Chipotle has come up against with its pork.

When suppliers are asked to curtail the use of antibiotics by a company like McDonald’s, this will have a huge effect on the supply chain. For one thing, it’s expected to raise prices of chicken by as much as five to seven cents a pound, and to delay the maturation of birds to slaughter age by up to 20%. In the meantime, the effect on human health may actually be negligible. Is the typical McDonald’s customer willing to pay for that?

Multiply that by the almost-certain efforts of other mainstream chains that are sure to follow suit, to say nothing of independents and smaller and more progressive fast-casual chains that have such practices baked in to the concept (such as LYFE Kitchen), and the scenario is one of sweeping change within the entire supply chain.

And there are other components to the larger trend of so-called “mindful eating,” which also includes environmental sustainability and waste reduction, as well as the gluten-free movement. Meanwhile, GMOs (genetically modified organisms) are becoming an area of increasing concern for consumers, even as they continue to be widely misunderstood.

And now Chipotle (remember them?) has become the first chain to cook with non-GMO ingredients. It’s a sure bet that the company won’t be the last.


Top 10 Brand Marketing Tips

By Karen A. Brennan, Marketing & Branding Strategy

Having interned at the Indianapolis TV station where David Letterman was the weatherman, I’ve always had a soft spot in my heart for Top 10 lists. So in honor of his retirement, here are the Top 10 things I’ve learned about restaurant brand marketing over the last 30 years.

# 10: Customers own the brand

A brand is a set of expectations, and if what you’re promising isn’t aligned with what your guests expect, it might as well not be true.

A family dining executive whose unresearched remodeling was intended to move the brand from family dining to the next “Starbucks” had a rude awakening when sales spiked up after the remodel and then settled back to before-repositioning levels. His customers weren’t buying it.

Customers are in charge. Brands that don’t find out what their customers are thinking will leave their base behind.

# 9: The simple secret: Make them want to come in… then make them want to come back

Marketing promotion can drive initial visits, but execution really drives repeat visits and frequency. Marketing may set the expectation, but operators execute that promise all day, every day, with every guest they serve.

The simple question What will make them want to come back? is the key to executing the “touch points” that make and keep loyal guests.

# 8: Marketing is a philosophy, not a department

Marketing is everyone’s job, from the hostess to the CFO to the unit-level manager. In an operations-driven business where making customers want to come back is so important, it is everyone’s job to think about the business from the guest point of view.
Years ago restaurants used to solve guest complaints by offering a complimentary dessert, but when a guest is complaining about how long a meal took, making them wait around for a free dessert is completely tone deaf.

# 7: You’re not selling food, you’re renting chairs to people buying food

Restaurant capacity is the secret. The highest volume, most profitable restaurants I know of are usually the ones that are busy all day, every day. Unlike retail, a busy Saturday night can’t really make up for being slow every other shift. Maximizing every daypart is the secret.

Operations and Marketing working as a team can make it happen by pushing through-put, being aggressive on reservations, expediting table turns, managing check averages when guest counts are low or creating new dayparts like carryout, catering or food sales in the bar.

The trick is to find where the excess capacity is and what you can do to maximize it—new products, promotion or execution.

# 6: If you want people to talk about you, give them something to talk about

“Word of Mouth” is the #1 reason people go to a new restaurant, but if you don’t give people something specific and concrete to talk about, they have nothing to say. That’s the reason negative word of mouth is more prevalent than positive word of mouth…it’s easier to talk about the bad stuff because it is specific and concrete and something that connects emotionally with guests.

Sometimes it’s as simple as the size of the menu item—really, really big like the Great Wall of Chocolate at P.F. Chang’s or really, really small like the shot glass desserts at Season’s 52.

With the rise of digital media and social sharing, this concept is even more important. Digital media is just that—it’s media—and marketers have to provide the content. You still have to give your customers something specific and concrete to talk about by orchestrating events that people care about—new products, promotions, etc. If you don’t, digital media runs the risk of being just another better and faster way to transmit coupons and guest complaints.

# 5: Marketing can only make promises Operations can exceed

The restaurant business is “no excuses.” Guests don’t care that the reason their great aunt’s 80th birthday was ruined was because it was a shift change and you had two servers call in sick. But even that is more understandable than a promotion gone wrong. It all depends on flawless execution, creating an experience that will drive a return visit.

A simple thing like promoting a long ticket-time appetizer versus an easy pick up item can negatively affect the guest experience. French Onion Soup was a great signature item for a restaurant I worked with once, but we had to back off from promoting it because it came off the broiler, which didn’t have the capacity to support high volumes. Again, a signature item for the brand, but a promise we couldn’t keep.
An average plan flawlessly executed is better than a creative plan inexpertly executed.

# 4: Avoid “Tactics in search of a strategy”

There are plenty of great marketing ideas out there—people love to brainstorm them. Unfortunately, those ideas often don’t work. Successful marketing requires quantifiable goals, strategies designed to achieve those goals, and then smart tactics that can accomplish your goals. Always ask, “What’s the goal?” and “How does this get us there?”

Brand Marketing is a discipline; marketers must make the ROI (return on marketing investment) case by establishing a baseline and measuring progress relative to the baseline. If you don’t measure, you waste money and effort—not just the waste from the cost, but also the “opportunity cost,” the value of what you could be doing if you weren’t so busy with ineffective tactics.

# 3: The name of the game is Reach and Frequency

In this cluttered and fragmented media world, it’s getting tougher and tougher to make an impression. They used to say that people had to see/hear a message at least three times to even know they had heard it. That number has been going up steadily since then, so smart marketers try to not only reach their target segment, but to reach them enough times to break through.

What this suggests is that sticking to one message at a time and getting lots of repetition on that one point is a better strategy than trying to tell your whole story all the time and never breaking through.

# 2: Only steal from the best

OK, I’m not proud of it, but I have, on occasion, borrowed inspiration from my competitors. Having said that, when one is “poaching” ideas, there are two major caveats: 1) Always evaluate if the idea fits your brand and matches your competencies, and 2) Only steal from the best.

Copying the competition is dangerous. The restaurant business is not unlike an iceberg—only about 10% of an iceberg is above the surface. So much of what makes a restaurant chain successful is below the surface and can’t be seen when you walk in the front door for a competitive visit. A restaurant’s success is based on its culture, systems, infrastructure, and the core elements of the brand which may not be obvious from the outside, like purchasing arrangements, training programs, marketing strategies, etc.

Years and years ago when Taco Bell first started the value wars with 39-cent tacos, I saw their CEO John Martin present the “back story” of the behind-the-scenes re-engineering and process improvement necessary to drive down the costs so that they could offer the enhanced value. How many restaurateurs do that before they hop in to the value fray?

There is only one way to copy a great idea: Make it your own.

#1: You’ll never be first by following the competition

I often see small companies avidly watching the competition and “re-appropriating” ideas for their own brands. When I was the head of marketing for a small restaurant chain in the ‘80s, we spent a lot of time camped out at our local TGI Friday’s to see what they would do next. But the truth is, that kind of “me too” approach will never make you Number One.

Following your guest, not your competition, is the secret to being Number One. Once we learned that lesson, we were able to focus on our guests’ specific needs, wants and expectations, and deliver an experience that lived up to their expectations rather than being a second-rate TGI Friday’s. The real secret is: Run your own race.

Need help beefing up your brand strategy? Call Synergy Restaurant Consultants for an evaluation.


The New Definition of Salads

By Joan Lang, Editorial Director

 

It’s been a long time since the word “salad” on a menu meant a bowl of lettuce, tomatoes and cucumbers, with maybe a chef’s salad thrown in to appease the dieter. Today a salad can be anything from a room temperature shared plate of roasted tri-color carrots with toasted cumin vinaigrette, to a tossed-to-order creation encompassing all of a guest’s favorite customized ingredients.

At Cheesecake Factory, for instance, the salads section comprises seven appetizer selections and 10 more substantial salads, from the obligatory Caesar to a Seared Tuna Tataki Salad with wasabi vinaigrette.

A Category Apart

Webster’s dictionary defines salad as “a cold dish of various mixtures of raw or cooked vegetables, usually seasoned with oil, vinegar, or other dressing and sometimes accompanied by meat, fish, or other ingredients.”
But in 2015 a salad can comprise almost any ingredients, especially as shareables, small plates, and increased creativity with seasonal produce, beans and grains are transforming menus. A salad doesn’t even necessarily need to be cold. If it walks like a salad and it talks like a salad, it can be enjoyed like a salad, even if it’s menued as a main course or appetizer.

Caesar Lives

Before leaving the topic of Caesar salad, this classic concoction of Romaine, parmesan, egg, anchovies and croutons—said to be invented by Caesar Cardini in Mexico in 1924—has turned into one of the most enduringly popular menu items of all time. Its first documented menu listing was in 1946 at Lawry’s The Prime Rib in Beverly Hills, and during its earliest heyday it exemplified glamourous dining, especially when made tableside.

That traditional recipe is still much-loved, and much-menued, but the variations have become legion, from the addition of a la carte toppings like grilled chicken or shrimp, to versions made with grilled Romaine, butter or other soft lettuce, sous vide egg, white anchovies, frico (parmesan crisps) instead of croutons and/or grated cheese…. And now, of course, it’s the kale Caesar salad (and the secret to that is trimming the ribs rubbing the leaves with dressing to break down the fibers and make it more tender).

You can do anything to a Caesar, it seems, except kill it off.

New Classics

Beyond Caesar, there are other “heritage” salads that are still going strong, either in their traditional or experimental forms:

Cobb: Present it as a tossed salad, rather than composed. Vary the classic ingredients of turkey, blue cheese, avocado and hard-boiled eggs (i.e., smoked turkey, poached egg)

Niçoise: Use hot grilled tuna or another fresh fish

Wedge Salad: Use heirloom iceberg and/or tomatoes, upgraded bacon (i.e., house-cured)

Salad Frisee Lardon: Substitute frizzled prosciutto or smoked salmon for the traditional bacon lardons

The Local, in Coral Gables, FL, is a great example of how the classic-salad variations comes to life, with a short rib-topped Caesar salad and a wedge made with grilled lettuce.

Going with the Grain and Bean

One of the hottest new ideas in salad is the incorporation of newly popular ancient grains, legumes or beans, creating a more substantial, nutrient-dense salad that can, with a little adaptation, also be menued to vegetarians, vegans, and the gluten-averse.

For example:
• Quinoa Salad (radish, avocado, tomato, almond, cucumber, lime vinegar) – Circa 59, Riviera Palm Springs Hotel

• Thai Buckwheat Noodle Salad (avocado, mint, daikon radish, Thai basil, roasted mushrooms, cashew, spicy sesame, nam pla) – Flower Child, Scottsdale, AZ

• Chipotle Cowboy Salad (romaine, roasted chicken, pepper Jack cheese, black beans, cilantro, crunchy onions, chipotle vinaigrette) – Just Salad, New York City

• Farro Salad (served with warm broccoli rabe, chorizo and mustard vinaigrette) – Compere Lapin, New Orleans

• Hummus Tahina Salad (shredded kale + chopped romaine, tomatoes, red onion, cucumbers, pita chips, local feta, housemade hummus, baked falafel, cucumber tahini yogurt) – Sweetgreen

Tossed to Order

The customization megatrend has hit salads in a big way, and that doesn’t just mean the salad bar. Bespoke, tossed-to-order salads like those offered at The Salad Bowl, in Kitty Hawk, NC, or Chop Stop in Burbank, CA, are the next generation of the self-serve bar, allowing customers to choose their own greens, toppings, dressing and more. The new menu at Bonefish Grill features a mix-and-match salad option that includes a choice of four different base salads with signature protein toppers such as wood-grilled salmon and herb-grilled chicken.

Build-your-own salad concepts have proven particularly successful in the growing fast-casual segment, with its emphasis on fresh made-to-order foods with a healthy spin.

• Salad specialists, like Toss’d and Saladworks, have built the bulk of their menu around create-your-own salad platforms, plus a selection of specialty salads for those who can’t decide.

• Uno Fresco, Pizzeria Uno’s entry into the f-c arena, offers both Designed for You and Design Your Own salads on its roster of salad choices.

• Moe’s Southwest Grill offers the ultimate mix-and-match menu, wherein customers can choose salad, bowl, burrito, wrap, stack or more as the platform on which to build and layer ingredients like black beans, tofu, Southwestern slaw, pickled jalapenos, queso and other toppings.

• At Bo’s Steak & Grill, the new fast casual sibling of the Ponderosa and Bonanza steakhouse chains, guests are welcome to create their own salad with a choice of eight different toppings, plus a la carte proteins like chicken and brisket.


Tip of the Month

If you’re interested in an alternative view of the future of farm-to-table, take the time to read Corby Kummer’s excellent article in Vanity Fair.

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A Look at the Small Desserts Trend

Jun 10, 2015

What’s better than ending a great meal with a sweet treat? We all love dessert, however these days when it comes to the after-meal indulgences, less is more. 

Americans are more and more conscious of their health as it relates to sugar intake and weight, which is likely why miniature desserts continue to be a big trend in satisfying both appetites and profit margins alike. Small desserts also appeal to guests for their frequently low, no-brainer prices. If desserts make sense for your concept, consider joining in on this small snack movement.

 

restaurant trends

 


Need some inspiration? Check out these small dessert dish ideas:

– Mini cheesecakes served with your choice of berry topping
– Mousse or pudding served in small shot lass
– Bite-sized apple or berry pies
– Mini doughnuts or beignets with caramel, chocolate or fruit dipping sauce
– A platter of various small desserts like mini cookies, cakes, macarons and brownie bites

You can stick to the classics or add your own creative twists to these desserts. Unlike the size of these treats, the possibilities are big!

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May 2015 Newsletter

May 26, 2015

 

Greetings!

Ah, Paris: City of Lights, bastion of haute cuisine… place to sample a Big Mac? If you want to know how the iconic American burger giant adapts itself to the demanding Parisian marketplace, read the excellent article by our associate Mandy DeLucia, who visited the French capital on a recent reconnaissance for a project with the Synergy team. She came away with a distinct impression that the Americans could learn a thing or two about le hamburger from the French.

In other news, the restaurant industry continues its recovery, with the announcement that, for the first time ever, spending at U.S. restaurants and bars has overtaken supermarket spending. The surge is led by the 25- to 34-year-old cohort, which underscore’s the market’s need to stay relevant to the Millennial juggernaut.

It’s also led by dine-in traffic, rather than takeout, according to NPD’s Foodservice Summit Dine-in Study, which reveals that consumers of all ages are going out to get out, embracing more social activities after several years of “grabbing and going, ordering delivery or eating at home.”

And in a related development, Technomic reports that casual dining is back on the growth track, but that chains both large and small—rather than independents—are driving the improvement.


An American in Paris

By Mandy DeLucia, Synergy Product Coordinator

McDo

A recent assignment brought the Synergy team to Paris, world-renowned as the birthplace of haute cuisine and refined tastes. This reputation for elevated culinary traditions and the café culture sets a certain expectation in the minds of foreign visitors, so it came as some surprise to our team when a local recommended that we visit a “McDo,” the local name for McDonald’s.

McDonald’s has been in the U.S. headlines recently—most notably for the efforts of its new CEO to turn the Titanic chain around by streamlining the menu and aligning its offerings to contemporary expectations. More than one Parisian informed us that McDonalds had embraced the French culture to connect with locals, a “Glocal” strategy that allows a global company to address the needs and wants of the local market.

A visit to a location near the Arc de Triomphe highlighted the efforts the company has made to fit French expectations. The first, and perhaps the most surprising, change is that their logo features the golden arches against a deep green background instead of red. Throughout Europe the McDonald’s logo uses the hunter green base, a change that was made in late 2009 to highlight the company’s commitment to reducing its environmental impact.

Once inside the restaurant, we were greeted by a barista standing at a separate counter from the main service area who was surrounded by pastries and macarons. The dedicated drinks and sweets counter was called the McCafe, and it featured a modern design of dark woods and creamy surfaces. The beverage ranged from iced tea to milkshakes and espresso drinks, and the pastry case glittered with a beautiful display of baked goods, both American and French in origin. Cannelles, citron tartes and macarons sat comfortably next to muffins, cheesecake and chocolate chip cookies, a sugary marriage of cultures wrapped in pretty bakery boxes. The separate McCafé addressed the needs of the local population by adapting to the coffee and café culture in France, which includes a very strong daypart for restaurant sales in the mornings and late afternoons, and allowed them to compete with Starbucks for that business.

 

Moving past the McCafe into the main sales area, we encountered sales kiosks that handily provided service in 6 languages, accommodating the tourist traffic to Paris. The kiosks were easy to use, with touch-screen technology that allowed you to browse the menu at your leisure. While perusing the offerings, we found a petit bagel choice in the snack category as well as a Croque McDo and a side of cherry tomatoes. The salad category offered a fresh pasta salad with arugula and mozzarella as well as a beautiful potato salad. These elevated offerings matched the interior, a mix of modern materials and traditional artwork that made the restaurant feel more fast casual than fast food. Booths were upholstered with a rich caramel leatherette and the chairs were reminiscent of an Eames design.Ordering was simple: Insert a paycard and tap through the POS system to assemble your selections, adding customizations where offered. The machine took payment and dispensed a receipt with an order number that would be called by staff when the order was complete.

 

 

Online orders could be completed through the kiosk in the same way, and the service counter was divided into number ranges, which made it clear where to wait for your meal. Of course, if you did not want to order at a kiosk, there was still the option of ordering from a person, but the kiosk reduced the ticket and queue times by allowing foreign visitors to order in their own language with visual guides throughout the process.

The packaging was simple and very attractive, with the salad coming in a container reminiscent of the salad shaker days of McDonald’s U.S., and the ingredient list reading like a quality statement that spoke of fresh eggs and superior semolina. The Croque McDo was slipped into a white paper bag printed with brown ink featuring charming illustrations that spoke to the contents of the sandwich and that also included a quality statement about the ham.

 

 

This intentional focus on the quality of ingredients is a response to the increasing public demand, especially in Europe, for real food. The French website, translated, mentions that they source their potatoes from Belgium and that their “ground beef is 100% beef, 43.6% from French cattle. At all steps of creating the hamburgers, strict hygienic regulations were followed.”

Our group ordered the Big Mac, perhaps to double-check that we were indeed in a McDonald’s, and not in some new trendy European chain. The packaging featured a minimalist illustration of the sandwich that led some to wonder if it would taste as expected. It did. It seems that the U.S. business could take some tips from its French cousin.


The Flavor Front: Take the Bitter with the Sweet

By Joan Lang, Editorial Director

 

Look up the word “bitter” in any dictionary, and you get the impression of an acrid, disagreeable sensation. But as Joni Mitchell sings in “Case of You,” it’s the bitter and the sweet that make love wonderful. The same could be said of food and flavor. And as the American palate seeks more diverse flavor, from the heat of chiles to the salty punch of anchovies, we’re falling in love with bitterness.

Many other cultures appreciate the bitter qualities of food and drink, especially among them the Italians and Asians. Think of Campari and Aperol, those uniquely Italian aperitifs that have become increasingly popular in craft cocktail bars—as-is or in cocktails like the Negroni—or vegetables like broccoli rabe and puntarelle, a beloved chicory that signals the coming of spring in Rome. The Chinese prize the bitterness of foods like, well, bitter melon, and Asian food in general is about balancing the flavor elements of salty, sour, sweet and bitter.

Bitter foods stimulate the appetite and intensify the characteristics of other flavors, especially sweetness. Think dark chocolate, one of the most seductive foods around right now, or kale, without which no menu would be on-trend. These ingredients are flagrantly, deliciously bitter.

Aromatics and Condiments

– Olives, olive paste, mustard, horseradish, capers, anchovy paste, Worcestershire: The list of flavor boosters that have a touch of bitterness in them goes on and on. Unusual ethnic condiments like Filipino banana ketchup and preserved lemons are upping the ante on complex, bitter-accented flavor.
Behind the Bar – Beers, aperitifs, mixers and other drink ingredients are legion for their bitter flavors, from India pale ale to Campari, tonic water to Angostura bitters. The Italian category of amari, which includes vermouth, has become very trendy lately. And many serious bartenders are making their own bitters to accent signature cocktails. In fact, a refreshingly hoppy beer or a properly made cocktail are all about keeping bitter in balance.

Chocolate

– Anyone who hasn’t been living in a cave for the past few years knows that dark chocolate represents one of the hottest food trends, in desserts, beverages, candy and other delectables. With its superpremium image and well-publicized health benefits, dark chocolate varieties include semisweet and bittersweet chocolate and other high-cacao-content products. Bitter cocoa nibs add texture as well as flavor. In addition to its obvious role in desserts, chocolate is indispensable in many Mexican mole sauces, with their mysterious, musky background notes.

Citrus Fruits

– A number of citrus fruits exhibit easy-to-love bitter qualities. These include grapefruit, bitter orange, citron and kumquats. The zest (peel) and oil of almost all citrus imparts a refreshingly bitter kick to foods.

Coffee and Espresso

– In addition to their role as beverages, coffee and espresso—in both brewed and powdered form—are being used in marinades, ribs and sauces, and in desserts like tiramisu.

Herbs and Spices

– Certain herbs and spices have an appetizingly bitter edge. These include cilantro, coriander, paprika, mustard seed, cumin, fennel, caraway, and epazote (a Mexican herb with a resinous, almost medicinal flavor)

Salad Greens

– Arugula, watercress, dandelions, endive, radicchio, escarole and such trendy new leaves as tatsoi and mizuna (both members of the mustard family) bring both texture and a pleasing bitter bite to salads. Use with an assertive dressing and flavor-forward ingredients like shallots, mustard and sherry vinegar.

Tea

– Although bitter tea can be unpleasant to drink, the beverage does have an edgy astringency that many people find appealing. When deployed as a flavoring, assertively flavored teas can be used for smoking and brining foods, adding a lively touch of bitterness.

Vegetables

– Many bitter-edged “ethnic” and niche vegetables are becoming more popular as side dishes and in other specialties. These include broccoli rabe, kale, collards, mustard greens, turnip and their greens, and Brussels sprouts, as well as Asian greens such as bok choy and gai lan. Radishes can also be pleasantly bitter, as well as peppery. Robust flavors like garlic, anchovy, olive oil, salt and chiles help temper and balance the bitterness in sautés, soups and other applications.


Feed the Fetish for Sandwiches

By Joan Lang, Editorial Director

 

 

 

It’s official: Americans are in the midst of a full-blown sandwich fetish. Luke’s Lobster is bringing its lobster rolls to the Windy City, shouts Chicago magazine! Grubstreet devotes a full spread to the spring’s most highly anticipated new sandwiches, from the Asian Bacon Sandwich to the Three Way Muffaletta! And the New York Times spends untold thousands of dollars on a gorgeous interactive “Build a Better Sandwich” feature that deconstructs sandwiches in a way that gives new meaning to the words food porn. Along with its “Field Guide to the American Sandwich” (a taxonomy of regional sandwiches based on the type of bread they’re traditionally served on), this becomes one of the Paper of Record’s most emailed for that week.

It’s a sandwich, people. Not a new wonder drug or the hottest way to earn millions on the stock market.

But let’s put things in perspective. All kinds of food has been elevated in the past decade or so, from burgers to pizza to tacos. In part this is a result of the increasing sophistication of the marketplace—there’s both a more demanding guest, and availability of better products like grass-fed beef and imported prosciutto—to say nothing of a new generation of innovative chefs who are less tied to the traditional definition of fine-dining.

But this also has a lot to do with the recession, and the transformative effect it had on the restaurant industry. With their backs against the walls financially, chefs and growth-minded operators had to find new ways to attract wallet-strapped consumers, without giving up on their creative vision. Sandwiches offer convenience and affordability, plus the opportunity to upgrade every single element in a way that—when executed correctly—presents one perfect, fully conceived bite. A great sandwich is the very definition of the sum being better than the total of its parts.

That’s why chefs like Tom Colicchio (‘wichcraft) and Rob Evans (Duckfat) are selling the likes of pole-caught tuna with fennel and Nicoise olives on ciabatta, and Overnight Night Duck Confit Panini with pickled apples, herb mayo and local greens. The fact that both of these chefs have ensured their fortunes on these latter-day sandwich shops is not incidental.

In fact, the bar has been raised for good on the sandwich, and the trickle-down effect will continue to be huge (hello, Wendy’s Smoked Gouda Chicken Sandwich on Brioche!).
And phenomenon like:

1. Earl’s Beer and Cheese in New York City, where the concept emphasis is on craft beer but the menu includes a sandwich-like contraption called the Foieco (foie gras, American cheese, french fries, and balsamic-glazed onions on a tortilla)

2. The fried housemade bologna sandwich at Au Cheval, in Chicago

3. At Star Provisions in Atlanta, the addictive Fluffernutter is made with housemade fluff and Big Spoon Roasters artisanal peanut butter on house baked bread

4. The famous Saratoga Club at Parm in Manhattan is a chicken salad sandwich to the nth degree, complete with potato chips in the sandwich to give it salty texture

5. Now six locations strong in the Portland, OR, area, Bunk serves traditional sandwiches with super-premium ingredients and cheffy twists, like a Pork Belly Cubano and Salt Cod with locally made chorizo, oil cured olives and Italian parsley

6. Luella’s Southern Kitchen brings Dixie classics like authentic Oyster Po’ Boys and a Fried Green Tomato BLT to Chicago

7. Paninoteca by Scarpetto, in Beverly Hills, features a casual sandwich menu including porchetta, house made roast beef, and house made pastrami

8. The sandwich selection at Red Apron in D.C.’s Union Market includes, among other things, a grilled cheese sandwich made with spicy smoked pimento cheese, and the Choripan, with chorizo made in the in-house butcher shop, avocado, smoked chimichurri, pickled onions and sour cream

9. Bookstore Bar & Café, in Seattle’s Alexis Hotel, features a Reuben variation on its brunch menu that’s made with pork instead of corned beef—spice-rubbed, cured, and slow-roasted, then served with housemade slaw, Gruyere cheese and spicy Russian dressing on rye

10. The many roasted meats that are the specialty of the house at Lo Spiedo (“The Spit”), Marc Vetri’s casual new restaurant in Philadelphia, are utilized in panini sandwiches at lunch, along with such unusual far as a “New England-style” Octopus Roll and a vegetarian sandwich made with celery root Milanese with apple slaw


Tip of the Month

If you haven’t had enough sandwich porn, here’s a list of 50 Sandwiches You Should Eat Before You Die, complete with mouthwatering photos, to build a field trip around. It includes lots of local and regional specialties, like Beef on Weck (Buffalo, NY) and Chicago-style Italian beef, that are worth knowing about for your sandwich menu.

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Catering to Millennials: What Your Restaurant Needs to Know

May 24, 2015

These days, all eyes are on Millennials. Why is this? For starters, the Millennial generation population is anticipated to surpass Baby Boomers in 2015 thus becoming the biggest group in the United States. In fact, they are now the largest generation in the U.S. workforce. As restaurant operators, why should we care? Their spending power is $200 billion.

Here are some important values of Millennials that encourage their dining habits:

–          They dine out more frequently at fast-casual restaurants.

–          They are adventurous and like trying new kinds of foods.

–          Quality of ingredients matters: They’re likely to support restaurants that seem more health-conscious.

–          They value customizing their foods.

–          They are concerned with social consciousness and how the food they eat was raised or processed.

 

It is of utmost importance that your foodservice operation understands the needs and wants of this significant generation. Explore our other blog posts to learn more about Millenials’ dining habits.

Chipotle Mexican Grill photo credit: inazakira CC by-SA 2.0

 

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Los Angeles Raises Minimum Wage to $15

May 22, 2015

There has been a lot of talk across the U.S. about the seemingly ever-changing minimum wage debacle. Just Tuesday, Los Angeles City Council approved the increase of minimum wage to $15 from $9 to be effective by 2020.

 

Los Angeles joins the rank with other major cities: San Francisco, Chico, and Seattle, which have also increased minimum wages to similar levels. The increase in wages will gradually occur over time, and business and nonprofit organizations with 25 or fewer employees have until 2021 to meet the increase.

This is going to have a huge impact for restaurant operators who already battle with slim profit margins. It further marks the importance of managing labor if restaurants want to remain in business.

 

Stay tuned for more updates on our blog about minimum wage hikes and what you can do about it.

 

Photo credit: torbakhopper CC by 2.0

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Listening to the Clean Eating Movement

May 12, 2015

As we continue to digest the news of Chipotle freeing its menu of GMO ingredients, Panera announced its plans to remove artificial additives and ingredients from its food. This new approach is extending past foodservice: Just last month, Kraft said it would no longer use artificial coloring or preservatives beginning January 2016. Pepsi similarly revealed its plans to drop aspartame from their diet beverages.

 

It’s no coincidence that more and more brands are changing their approach to food and ingredients. The “clean eating” movement, or, having a diet that is as close to natural as possible, is becoming increasingly popular among consumers. Brands are simply giving with their customers want, and these days, it’s all about nixing the bad stuff, which other concepts like LYFE Kitchen have made it a point to do.

 

If you are a restaurant operator or food producer, it might be time to rethink your ingredients as consumer sentiment continues to shift towards clean eating. Ask yourself the following questions of your food:

 

  • Do my ingredients use fake food coloring?
  • Can I remove artificial sweeteners from my beverages? Can I offer consumers alternatives?
  • Can I find a source for minimally processed ingredients?

 

For more information on food additives, the FDA has a handy article here.

Of course, any change in menu can take considerable planning, time and potentially cost. For expert consultation, please contact Synergy Restaurant Consultants.

 

Panera photo credit: Mike Mozart CC by 2.0