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This is Not Your Father’s Steakhouse

Mar 24, 2016

Old Homestead. The Palm. Gene & Georgetti. Lawry’s. These iconic steakhouses are still going strong, and they’re still the place to get a big steak, a side of creamed spinach, and a double dose of whiskey and dark wood paneling.

 

But they’re no longer the definition of what a steakhouse is. Over the last decade—and particularly during the last two to three years—the steakhouse paradigm has undergone a seismic shift. Dad’s manly steak joint has become a more inclusive model designed to appeal to women, and younger, more food-savvy patrons (particularly Millennials).

 

Take Edge Steak & Bar, in Miami. The vibe and menu are not only distinctive and casual, they also represent the flavor, excitement and climate of that unique Latin-accented city. It’s a hot spot, in other words, with a scene-bar and rooftop terrace, and a diverse bill of fare that includes items like churrasco steak with chimichurri sauce, and local fish like Key West pink shrimp ceviche, stone crab, and basil-crusted corvina. This “steak lite” approach attracts young locals and with-it tourists with smaller cuts of protein, and more appetizers and sides to provide that all-important social experience of sharing. And don’t forget the coconut-foam specialty cocktails, creative mocktails and bar bites menu.

 

Or Aspen Kitchen, in Colorado, with its promise of hearty, rustic American food and expansive outdoor patio; no darkened booths here, what with three walls of windows overlooking the slopes. But make no mistake: There is a serious steak program here, anchored by a glass-enclosed aging room lined with pink salt bricks, for 30- and 44-day dry-aged ribeyes and New York steaks. But there’s also a full menu of Shares, Appetizers and Mains touting choices like chickpea fries with fennel pollen, kale salad and monkfish osso buco.

 

Meanwhile, many old-line steakhouses like Smith & Wollensky’s and Del Frisco’s Double Eagle have introduced smaller, more casual prototypes (Wollensky’s Grill and Del Frisco’s Grille) aimed at wooing younger diners with taproom/grill ambience and more reasonable prices. The new steakhouse format appeals to a new generation by featuring a more casual vibe and a menu showcasing shareables, fun appetizers, and smaller, more affordable steaks and protein dishes, as well as lighter items such as seafood and salads.

 

From our explorations of recently opened steakhouses around the country, we’re seeing a lot of the following signifiers:

 

1. The ambiance is lively, casual, bright and high-energy, often with an exhibition kitchen

2. The décor is more open, with more emphasis on the bar (and perhaps even the option of dining at the bar or in the bar era)

3. The steak program may tout on-premise butchering, an aging room, or other representations of quality

4. Sourcing is important and transparent; beef may be a premium type such as Angus or Wagyu, or sustainable (grass-fed, natural, local, ranch-raised, etc.), and this goes for non-beef ingredients as well

5. The menu includes lots of appetizers, salads, shareables, and small plates; some of these may be very whimsical (cue lobster corndogs and deviled eggs)

6. Protein portion sizes are relatively small compared with those of old-line steakhouses, but so are the tariffs

7. There may be a la carte sides but there are also starches and veggies on the plates to skew costs in a more affordable direction

8. There are beef cuts you may not associate with traditional steakhouses—or even recognize—like skirt steak, sirloin tip, bavette or shoulder clod

9. Flavor is emphasized through techniques such as rubs, smoking, sauces, and garnishes/sides, rather than straightforward grilling

10. Signature cooking techniques are emphasized, such as salt-brick, planked, sous vide, applewood-grilled, butter-basted or sear-roasted (for example, a steak might be cooked on a grill or in a black-iron pan, then transferred to an oven for finish)

11. Beef-based comfort foods like meatloaf, meatballs, and Stroganoff provide options to steaks, as well as good utilization of trim, off-cuts, and other products

12. Braised meats such as pork shank, slow-cooked brisket and lamb tagine evince kitchen craftsmanship and allow for the use of non-primal cuts

13. Items like roast or fried chicken, pasta, and plenty of fresh seafood address the veto vote that might accompany a more traditional beef-based menu

14. The service isn’t intimidating; it’s aprons rather than tuxes, friendly rather than standoffish, involved rather than detached

15. There’s a robust craft cocktail program, highlighting signature house imbibes and a large selection of specialty spirits, as well as craft beer and interesting wines by the glass

 

At Synergy, we’re predicting that steakhouses will continue to become more all-inclusive while at the same time differentiating around the steak/beef specialty. Menus will be more diverse—more appetizers, different kinds of proteins, braised items, etc.—but steaks will become more specialized as to type and cooking method. Separate steak and grill menu sections will highlight particular types of meat, such as grass-fed, as well as signature cooking methods, such as broiled and butter-basted or cooked over a specific type of wood. The cooking method, in other words, will be key to the steak part of the equation, but the overall concept will be more like a chef-driven restaurant.

 

It should be an interesting ride.

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The Mediterranean is Rising

Mar 15, 2016

If you’ve noticed the proliferation of Mediterranean menu concepts lately, you’re not alone.

The “Mediterranean Diet” first came into the American public consciousness in the 1990s, but it’s a lifestyle that’s been practiced around the Med Rim—in Greece, Spain, Southern France and Italy, the Middle East and North Africa—since the beginning of recorded time.

Fresh fruits and vegetables, whole grains, healthy fats like olive oil, and a lot of fish and poultry rather than red meat characterize Mediterranean cuisine. Sound familiar? It’s a “diet” that’s both healthy and satisfying (especially when you throw in red wine for good measure), and it’s also easy to follow.

Several Mediterranean specialties have achieved breakout status in recent years, including hummus, pesto, tabbouleh, flatbreads, falafel, marinated olives, kebabs and other simply grilled meat and chicken items, and Greek and Niçoise salads. And of course there’s the runaway popularity of Greek yogurt.

Mediterranean food appeals to the increasingly influential Millennial and Generation Z demographic cohort, including those who follow plant-based, vegetarian and vegan diets

Not surprisingly, a number of fast casual chains have moved into the arena, codifying and popularizing the Mediterranean magic. These include Zoe’s Kitchen, Pipieri, Verts Mediterranean Grill (formerly Verts Kebap), Garbanzo Mediterranean Grill and I Dream of Falafel. There are even concepts that specialize in hummus variations.

 

Why the sudden interest? A number of major food and menu trends intersect where Mediterranean lives, including:

  • Menu customization and “made-for-me” food
  • Meatless menu options
  • Convenience and portability
  • Fresh, healthy ingredients and menu items
  • New global food concepts and flavors… that are still approachable
  • Better food quality and overall experience than traditional QSR (and guests’ willingness to pay a little more for it)
  • Distinctive breads as a menu platform
  • The evolution of a new “upscale QSR” space between fast food and fast casual

 

For operators, the space not only appeals to Millennial entrepreneurs, but it also offers relatively low food costs; operational flexibility (note how a limited number of fillings/toppings and platforms can create a salad, wrap or flatbread, or plated menu item); and adaptability to multiple locations, including not only traditional streetside and pad locations but also colleges, airports and retail food courts.

 

At Synergy, we have been involved in the development of several Mediterranean menu projects and have been tracking the trend’s rise. Reach out to us if you’d like more information.

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The Food Delivery Trend Continues to Grow

Mar 11, 2016

Gone are the days of pizza being the only food you can get delivered to your home. These days, if you’ve got a hankering for pho, cheeseburgers or barbeque ribs, more than likely you can have these delivered to you in a timely manner. Too lazy to drive to your local smoothie shop? Try using popular food delivery services such as DoorDash, UberEats or Grubhub.

 

With a growing number of consumers factoring in food delivery as a feature for rating a restaurant, the amount of third-party delivery services are on the rise. In addition to the listed services above, there are also the following available: Postmates, Amazon Prime Now (which also offers grocery delivery), and Eat24 with delivery times ranging anywhere from 4 minutes to about an hour.

 

If you’re a restaurant owner thinking of outsourcing your deliveries, these services may be the answer for you. However, be aware of the potential large fee you may have to pay as a percentage of the sale. Also, be mindful that delivery, whether utilizing your own employees or a third-party service, may affect the quality of your food. Check out these great tips from Restaurant Business Online on quality cues you can control.

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The Consumers’ Choice for Best Restaurant Chains

Feb 26, 2016

Revered research and consulting firm, Technomic, recently announced the results from their 2016 Chain Restaurant’s Consumers’ Choice Awards. We love reviewing these types of recognition so we can better understand what customers truly want when it comes to their dining options.

 

What exactly are the criteria that each restaurant is judged on? The four factors include food quality, intent to return, sustainability and whether the restaurant provides value through service. So who made the cut? We are so proud to discover that two of our clients were awarded — Firehouse Subs and Seasons 52 both won for the fast casual and full service categories, respectively.

 

Additionally, Papa Murphy’s Take ‘N’ Bake, Bonefish Grill, In-N-Out and Ben & Jerry’s took the cake as well. For the full list of winners, click here.

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Doing Well by Doing Good in the World

Feb 20, 2016

There was a time when the restaurant industry could pretty much count on success by following Ray Kroc’s mantra: Provide QSCV (Quality, Service, Cleanliness, and Value) to the customer. But the world’s gotten a whole lot more complicated since McDonald’s was the defining restaurant brand.

 

For today’s customers, QSCV is a given; so are qualities like inviting décor, menu customization and a positive overall experience. In fact, it could be argued that nowadays customers also expect brands to do good. Whether that means sustainability initiatives like responsible sourcing and reducing environmental impact, or making a commitment to giving back to the local community, it all points toward a more ethical, conscientious and transparent way of doing business.

 

Proponents of what’s come to be known as CSR, or corporate social responsibility, believe that their success is only possible through a commitment to all stakeholders, including not only their customers but also their suppliers, their employees and the community at large. And according to numerous studies, consumers are looking for the same thing: In the United States, says a 2014 study by Nielsen, 42% of consumers prefer to do business with brands that are committed to positive social and environmental impact.

 

Many of Synergy’s clients are already on board with this trend. LYFE Kitchen offers more than just healthy, flavorful fast-casual food; it means having a Sixth Sense, making a commitment “to look out for the well-being of our customers, our employees and our communities” in the words of its founders. Burgerville is also known by the company it keeps, partnering with local farms and businesses that share the concept’s commitment to quality food and regional vitality. Ignite Bistro & Wine Bar set an intention for a new menu that would offer “fresh, approachable and sustainable food that has a local connection and means something to…the locals, the community, and the people who have made us love being in Carlsbad.”

 

Now, after 28 years in business, Synergy Restaurant Consultants is ready to give back to its community in a significant way. Synergy Managing Partners Dean Small and Danny Bendas both met while studying at the Culinary Institute of America, which opened many doors to them as they began pursuing their restaurant industry careers.

 

“The CIA gave me and Danny the foundation and confidence to pursue our dreams and help others along the way,” says Small. “We have always wanted to make a difference in this amazing industry and to create new opportunities for others to evolve.”

 

To that end, Synergy is working with the CIA to establish a five-year, $50,000 fund that will provide a series of scholarships within the school’s new “Intrapreneurship” degree concentration. Launched in 2015, the concentration is designed to provide students with the financial literacy and resources to innovate, create, learn how to run a business and overcome adversity in a real-word setting, according to the CIA.

 

The Synergy Restaurant Consultants fund will provide four $2,500 scholarships per year for the next five years to students within the program, and will also establish the Synergy team as mentors in both formal and informal ways to student entrepreneurs.

 

“Contributing to the advancement of the entrepreneurial-based CIA program is a very exciting step for us, because entrepreneurship is deeply rooted in our own company DNA,” explains Dean Small. “We have always embraced the entrepreneurial spirit of operators throughout the world who have put it all on the line to build something they are proud of, and now the scholarship fund brings that full circle for Synergy.”

 

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Best Chains for Millennials—What Do They Have in Common?

Feb 05, 2016

Restaurant Business magazine’s recent special report on “The Consumer: What Drives Today’s Consumers” raises lots of interesting questions.

 

Take the piece on “Millennials’ Favorite Chains,” which details the preferences and habits of that cohort of the population whose loyalty everyone seems to be after these days. At Synergy, we are particularly interested in this group because we have worked with seven of the brands on the list: Firehouse Subs, Raising Cane’s Chicken Fingers, and Fuddruckers in the fast casual segment; IHOP and Huddle House in midscale dining; and Seasons 52 in casual dining.

 

What characteristics unite concepts as seemingly diverse as a quick-casual chicken specialist and an iconic 24-hour diner specializing in breakfast and other comfort foods, the donut franchise Krispy Kreme and The Cheesecake Factory with its mega-menu of trendy foods? And when you compare the Millennial’s list to the overall consumer favorites, what are the key takeaways about these folks who were born in the 1980s and ‘90s, also known as Generation Y?

 

1. They’re looking for value. And value means different things for different need-states. For a busy Millennial mom with young children in tow after a soccer game, there’s value in Raising Cane’s menu anchored by a kid-friendly product (chicken fingers!) that also appeals to adults. And for the Southerners in Huddle House’s core markets, hearty servings of traditional favorites like Patty Melts, Country Fried Steak and signature all-day breakfast resonates.

 

2. They want healthy options, emphasis on the option part. Like all consumers, Millennials may say they concerned about health and nutrition but still order dessert, and in fact there’s ample evidence that this cohort is actually less likely to follow common dietary guidelines. If you examine the menu at a Seasons 52, you’ll see items like entrée salads and a Vegetarian tasting along with more indulgent choices like a Braised Short Rib and Aged Cheddar Flatbread—but note that most of the items follow the brand’s stated goal of weighing in at under 600 calories. That’s called having it both ways.

 

3. They insist on variety and on calling their own shots. Even within the narrow parameters of its core product, Krispy Kreme’s cult following is achieved via dozens and dozens of doughnut varieties, including LTOs like football- and heart-shaped doughnuts and fun emoji-inspired items like the Smirk. And while none of the brands on the list has a telltale DIY menu feature, a huge menu like The Cheesecake Factory’s 250-plus-item list allows customers to order whatever and how much they want.

 

4. They’re fueled by a sense of nostalgia. Huddle House has been in business since 1964, IHOP since ’58, In-N-Out since 1948. No Gen Y’er was around then, of course, but the increasingly complicated circumstances of entering adulthood now are leading this beleaguered generation to long for the “good old days” and the warm fuzzy feeling that a plate of pancakes can provide.

 

5. They’re very social—and socially conscious. Younger Millennials are still very much into meeting up with friends, having a few drinks, and sharing and sampling an experience-based dining occasion. Can you say Bahama Breeze, with its huge selection of appetizers, small plates and snacks, and over-the-top desserts, plus cocktails and tiki drinks by the pageful? This generation is also very socially conscious, a dictum that defines Firehouse Subs, with its community-based Helping Our Hometown Heroes foundation.

 

6. They’re turned on by great service and the personal touch. From its earliest roots in Southern hospitality, Chik-fil-A has been known for its customer orientation—an approach that hasn’t changed even as the brand has moved into high-tech features like app-based ordering and staffers armed with tablets to speed up the line in busy New York City.

 

Raising Cane’s photo credit: Shoshanah license CC by 2.0

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The Skinny on Sodium Nitrates and Nitrites

Jan 28, 2016

Sodium has been a hot topic in the food and health industry for ages now, as more and more people turn to conscious-eating. However, there seems to be misconceptions about the role and status of sodium nitrates and nitrites.

 

Maybe you’ve heard about sodium nitrates and nitrites as being unhealthy additives in foods like hot dogs and lunchmeat. And while it is true that they are in these foods, there doesn’t seem to be hard evidence that they are bad for you with recent studies actually showing cardiovascular benefits in animals who ate nitrate-rich diets.

 

Nitrates are used as an effective way to preserve foods and they’re actually a lot more prevalent than you think. You may even be surprised to hear that they naturally occur in foods like root vegetables and fruits.

Check out this insightful article that will help clear your misconceptions about sodium nitrates and nitrites: Facts About Sodium Nitrate and Sodium Nitrite

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10 Trends That Will Impact Menus in 2016

Jan 26, 2016
  1. Authentic vs. Inventive

There’s a dichotomy playing out on menus as the road ahead splits in two very different directions: authenticity and simplicity, as defined by market-driven concepts like Sweetgreen and the new-old Jams, where the signature dish is a simple roast chicken; and playful cross-cultural mashups where the kitchen’s creativity is the focus, like the “proudly inauthentic” Talde, in Brroklyn and the soul food/vegan crossover Souley Vegan, in Oakland, CA (Seitan po’ boy, anyone?).

 

In many ways, it’s a generational thing. Many older, more established chefs are eschewing bells and whistles in search of simpler, more honest cooking—a kind of minimalism that even 11 Madison Park’s Daniel Humm is seeking. Simplicity also works with the sweeping farm-to-table/locavore food movement that has changed the way Americans eat—the focus is on honoring the ingredients and editing food down to its most pure flavor.

 

Younger chefs, on the other hand, are flexing their creative muscle and creating an entirely new, one-of-a-kind experience for customers and recognition for themselves and their cooking. For Millennials in the kitchen, it’s a passion project of an entirely different kind.

 

 

  1. The Quest for Clean Eating

The concept of eating clean has been gaining traction for several years now, an outgrowth of demand for fresh ingredients and interest in where food comes from. Now it promises to completely change the way many restaurants put menus together.

 

For chains that are dependent upon prepared products that contain ingredients like high-fructose corn syrup, preservatives, growth hormones, and any of the above, the impact has already been significant. Ultimately, it means that many industry players will have to make the switch from processed ingredients to fresh.

 

“Free from” is the new mantra. Free from artificial ingredients and colors, from GMOs, from antibiotics, from gluten and other trigger foods, from unnecessary processing. The trend goes hand-in-glove with the industry’s move to greater transparency and traceability in the food chain, as consumer desire for clean cuisine grows.

 

 

  1. Texture: The Final Frontier

For the past decade or so, flavor has been the big food-trend story, in all its iterations. Bold, spicy, balanced. Chefs and diners discovered the role of sweet/savory contrast, acidity, umami.

 

Now it’s texture’s turn, time to explore the role that a sophisticated interplay of soft, creamy, crunchy, crispy, firm, and tender play in the craveability of food. Many of these lessons come from Asia, where balance in all things has always been key. Think of classic Vietnamese pho, with its slippery noodles, rich broth, chewy beef and tender meatballs, and then the vivid contrast of crisp beansprouts, crunchy fried shallots, toothsome fresh herbs. These ingredients aren’t just about layered flavors or even contrasting temperatures; they’re about the kinds of different, intriguing textures that always have you wanting another bite.

 

 

  1. Vegetarian + Vegan + 2016 = Veggie-Forward

Forget about outdated notions of consumers who avoid meat (vegetarians) and animal products (vegan). While these groups definitely exist, and comprise about 5% of the populations, according to the Vegetarian Resource Group, evenly split between vegetarian and vegans.

 

That’s not even the point, and it hardly even matters that more Americans than ever before are vegetarian-leaning or inclined to eat less meat. What matters is that restaurant menus are becoming more “veg-centric.” This encompasses interest in plant-based proteins like quinoa and beans, as well as a fake meat revolution that may very well lead to the development of more alt-proteins.

 

The real kicker, though, is that chefs and guests alike are in love with vegetables and fruits, for reasons of health, seasonality, local sourcing and sustainability, and just plain flavor and signature appeal. And this trend is extending into every menu category, at nearly every price point, from breakfast items and sandwiches to full-on “vegetable-focused” tasting menus.

 

  1. The Chefication of Fast Casual

There should be a bumper sticker for high-end chefs: “Honk if You’re Opening a Fast Casual Restaurant.” From Jose Garces with Fast Fish to Daniel Humm of Michelin-starred Eleven Madison Park and Made Nice, highly lauded white-tablecloth chefs are rushing to open more accessibly priced concepts that will put their food in more mouths—and no doubt help them reap Danny Meyer/Shake Shack size fortunes.

 

Here are a few of the latest entries:

 

The owners may be high-profile, but the food and concepts follow well-trod pathways of fresh, healthy, customizable fast casual.

 

  1. Annals of Competition: The Grocerant

Retailers have long had designs on the lucrative foodservice market, with service details, prepared-foods counters, food bars, custom catering, and even in-house restaurants. But now they’re after those dollars in earnest, with a hybrid food-away-from-home strategy the industry has named the grocerant. And once again, it’s Millennials fueling demand.

 

Upscale grocery stores appear to be breaking the code. Plum Market, in Old Town Chicago, has a wine bar. Whole Foods in Chicago, Glastonbury, CT, and Fairfax, VA, are home to ramen bars.  Eataly has its famous Nutella Bar, for made-to-order crepes, waffles and more. And then there are the meal kit purveyors like Blue Apron and Purple Carrot.  Make no mistake that these will be coming soon to a supermarket near you.

 

  1. Wine Gets Approachable

We can thank the Millennials for the steam-gathering trend toward easy-to-drink wines and less intimidating lists and service. Not only are fast casual and even fast food brands like Taco Bell offering wine, but the wines that are being made now—some by young winemakers—are more fun, intended to be drunk young, and often contained in boxes, kegs and other trendy forms of packaging. Plus today’s drinkers also have a taste for “bubbles” (sparkling wines) for general drinking, not just celebration.

 

They also have a taste for obscure wines with interesting back stories and bragging rights (“look what I “discovered”), which has changed the way beverage directors and somms are buying and selling wine. But this may also lead to some clinkers becoming popular according to some experts, including the estimable Lettie Teague.

 

  1. Cocktails Trends Follow the Kitchen

Seasonal, foraged ingredients, ingredient-driven, artisanal and housemade. This isn’t the kitchen, though; it’s the bar. The craft cocktail movement continues on exciting and profitable pathways, encompassing a number of developments that mirror what’s going on in the back-of-the-house.

 

  • Seasonal selections
  • Foraged cocktail ingredients
  • Local, small-batch spirits
  • Housemade syrups and mixers
  • Artisanal bitters
  • High-end garnishes (such as Luxardo cherries)

 

These trends are already givens in high-end cocktail bars, and will increasingly be seen in multi-unit establishments any day now.

 

  1. Sustainable Seafood

Concern about the health of our oceans and its resources has been on the mind of chefs and restaurant operators for a number of years, but now the issue is moving on to guests’ radars. It’s a complex problem, to be sure, with more attendant controversy than just about any other food, but it’s an important one: unlike chicken or beef, wild fish and shellfish are not endlessly renewable. And according to Seafood Watch, 90% of the world’s wild fisheries have already been affected.

 

More restaurants are calling out sustainability issues on their menus, and moving to educate both staff and guests about why it matters. Many chefs are working to introduce underutilized “trash fish” to customers. (Unfortunately, many once-unfamiliar species such as octopus have become so popular—mentioned as a hot trend by 37% of respondents on the NRA’s What’s Hot list for 2015—that pressure is mounting on them.)

 

Menuing strategies addressing seafood sustainability are not just at higher price points. Sharky’s Woodfired Mexican Grill promotes MSC-certified Alaska salmon and other sustainable, wild-caught species, including a rotating fish of the day, such as Alaska pollock, explained by informative point-of-sale “fish boards.”

 

 

  1. Pretty as a Picture

The eyes have always had it when it comes to food and appetite, but new visual media platforms have made this more true than ever, completely turning the tables on how consumers and operators alike get information about food. Instagram, in particular, has increased the importance of plating and presentation, in the process ensuring that food and menu trends move with lightning speed across the country. Be aware that anything you serve may end up on social media, and that means the challenge of making your food look good is offset by the opportunity for free publicity. Use it.

 

 

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Fighting the Drought in the Kitchen

Jan 14, 2016

With so much news going on about climate change and droughts, there’s no better time than now to start implementing ways in which cooks in the restaurant kitchen and home, can help make a difference. In California, the threat is real. So real, that Governor Jerry Brown had declared a state of emergency back in January.

 

How can eating and cooking help with the drought? If you have a green thumb, you may know that crops require more or less water depending on their type.

 

You have the power to reduce your water footprint and we’ve gathered some great resources to help.

 

  • List of drought-tolerant herbs from KCET
  • List of drought-tolerant vegetables from com

 

Be sure to check out this eye-opening video on how much water goes into making your food.