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

Part of a series of explorations into emerging global cuisine concepts for mainstream menus.

 

One of the world’s original fusion cuisines, the modern-day food of Peru includes influences from the indigenous population including the Inca, and cuisines brought in with immigrants from Europe (Spain, Italy and Germany), Asia (China and Japan) and West Africa. Woven throughout Peruvian cuisine are it many aji, or chiles—more than 300 varieties according to some sources—which along with quinoa, beans, corn, potatoes and tomatoes are the country’s most famous traditional native foods. Add in such tropical South American fruits as papaya, guanabana, cherimoya and dragon fruit and you have the makings of some truly fascinating and flavorful specialties.

 

The following typical Peruvian dishes that are making the translation:

 

Pollo a la Brasa – This marinated, roasted or rotisseried chicken is one of the most consumed foods in Peru, and the centerpiece of the menu at the growing chain Nando’s Peri-Peri. Pollo a la Brasa is typically served with fried potatoes, salad and various sauces (Peruvian mayonnaise, ketchup, olive sauce, chimichurri or peri-peri, and aji). The marinade itself is like a microcosm pf Peru’s multiculti culinary influences, incorporating not only citrus juice and garlic but also soy sauce, legacy of the Japanese and Chinese immigrants who first found work in the region building the railroads and farming in the late 1800s.

 

Ceviches – Common to all of the coastal regions of Central and South America, in Peru this citrus-marinated raw fish specialty approaches high art, garnished not only with onions and chiles but also ingredients such as coconut, purple yams and toasted corn.

 

Tiradito – Analogous to Japan’s sashimi, this specialty of raw sliced fish is dressed just before serving with citrus juice and other ingredients, such as onions, chiles, cilantro and other flavorings.

 

Causa – It stands to reason that the birthplace of the potato would have many potato specialties. The most well-known is the causa, a versatile dish of seasoned mashed potatoes layered like a cake with various fillings, from hard-boiled eggs to vegetables to tuna salad to shrimp and other ingredients.

 

Rocoto Relleno – Like the more well-known chiles Relleno, the round red or yellow rocoto chile is often served stuffed with a savory ground beef mixture.

 

Anticuchos – The Spanish brought beef and pork, as well as chicken, to Peru, and the Peruvians repaid the favor with anticuchos (grilled marinated beef on skewers). Although the dish traditionally features beef heart, any cut of meat can be used for this popular street food. The flavorful marinade typically includes vinegar, and spices such as cumin, garlic and aji peppers; the cooked skewer is often served with a boiled potato or a piece of bread.

 

Aji de Gallina – Starring Peru’s famous fruity, medium-hot aji Amarillo, this colorful, spicy chicken stew also includes sauteed onions and garlic ground walnuts, Parmesan cheese, milk, and olives, and is served with hardboiled eggs and boiled potatoes.

 

Lomo Saltado – Similar to a stir-fry, this easy-to-like specialty is made with flank steak or tenderloin, potatoes, onion and garlic, and a sauce that incorporates tomato, vinegar and soy.

 

Butifarra – The name of a Spanish sausage as well as the popular Peruvian sandwich that contains it, along with garlic- and chile-marinated roast pork, lettuce, mayonnaise and a tangy-sweet onion relish know as salsa criolla (Creole sauce), served on a French-style roll.

 

Pisco Sour – Who could forget this iconic and exotic cocktail, made with Pisco (a high-proof, grape-based white spirit), simple syrup, fresh lemon juice and egg white.

We’ve all heard of popular LTOs (Limited Time Offerings) like the beloved Pumpkin Spice Latte from Starbucks or the McRib from McDonald’s, but what’s happening this holiday season? See below:

 

A Spin on Sweets

White chocolate peppermint: We’re used to seeing it in bark form, but at Yogurtland, it takes a cold turn. Even more indulgent? Try the Dunkin’ Donuts Caramel Cheesecake and Snickerdoodle Croissant donuts.

 

Redefined Classics

At Slater’s 50/50, you can get an early taste of Thanksgiving when you try their Thanksgiving Burger that’s made with a seasoned turkey patty, gravy, cranberry sauce and brioche dressing. At Denny’s, your breakfast can get a bit of the holiday treatment. Their “Build Your Own Holiday Slam” allows guests to choose any four items including pumpkin pancakes and gouda-apple chicken sausage.

 

Decadent Drinks

Eggnog is not the only boozy holiday drink you can enjoy this season. At Outback, you can enjoy their Gingerbread Martini—a creamy twist on a classic. Milkshake lovers rejoice because Chick-fil-A is offering their Peppermint Chocolate Chip Milkshake and Steak ‘n Shake introduces a new seasonal shake called Cookie Butter.

 

It’s great to explore the innovative menu LTOs that restaurants ideate, but when framed as “seasonal offerings,” instead of the QSR- and chain-focused LTO, restaurants and foodservice concepts of all kinds can participate. What will you offer?

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)

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.

 

 

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.

 

 

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!

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

These days, there are a lot of buzzwords when it comes to foods: From gluten free and paleo diets to organic and sustainable. But one word is of contentious debate and has all eyes looking : “GMO.” An acronym for “genetically modified organism,” or rather “living organisms whose genetic material has been artificially manipulated in a laboratory through genetic engineering, or GE. “ as defined by Non-GMO Project.

Walking down the grocery store aisle, shoppers find more and more products labeled  “Non GMO” as consumers are becoming increasingly choosey about the origins of their foods. And it hasn’t stopped at your favorite supermarket—Restaurants are becoming aware, too. Leading the way again in the large-scale sustainable food movement, Chipotle has recently announced they’ll only be cooking with GMO-free ingredients (the first national restaurant company to do so).

Should your restaurant follow suit?  That depends on a variety of factors. What does your company stand for? What are your core values? Does non-GMO align with your beliefs? Will your restaurant be able to withstand the costs associated with non-GMO cooking? If you’re looking for expert consultation, contact Synergy.

We look forward to see how the restaurant industry continues to change to meet the needs of its guests.

Chipotle photo credit: Mike Mozart CC by 2.0

 

With St. Patrick’s Day and the affiliated weekend right around the corner, bars, restaurants and their patrons might ponder up images of green beer and Irish Car Bombs.

 

The bad news? Green beer will likely stain your bar top (and eventually the bartender’s hands). Irish Car Bombs’ dual shot and pint glass requirements can back up your dishwashing.

 

The good news? Restaurants and bars don’t have to go overly cheesy to participate in a bit of fun and relevance, though different approaches will work for different concepts. Here’s some (Irish) food for thought, thanks to Synergy’s own Brad “Paco” Miller:

 

•  Use Guinness to upgrade caramelized onions or Bailey’s to snazz up a chocolate frosting.

• Leave green mints when presenting guests with their check. “Higher end concepts might give each lady a simple green flower,” Miller notes.

•  Incorporate corned beef anything. “I like the idea of miniature corned beef sliders,”  though Miller reminds concepts that this might not work everywhere.

•  Don’t forget great service: “Especially for busy bars, people almost expect slow, miserable service this weekend. Staff your bar appropriately and leave people pleasantly surprised.”

 

Turn up the Celtic tunes, and as always, for help with virtually any facet of foodservice operations, contact Synergy.

Concepts are aggressively embracing the idea of offering guests menu substitutes, with Starbucks being no exception. In fact, the coffee megabrand began offering coconut milk beginning mid-February, a decision that was made based on customer voting through MyStarbucksIdea.com, in addition to their long-offered soy milk. 

 

This move by Starbucks illustrates  the importance of offering menu substitutions for guests. Why should you consider offering substitutions at your restaurant? According to Food Allergy Research Education, it’s estimated that approximately 15 million people in the U.S. have some kind of food allergy, with the most common including allergies to milk, eggs, peanuts, tree nuts, soy, wheat, seafood and shellfish.  In addition to food allergies, many people have dietary preferences, from vegan to vegetarian to flexitarian, with statistics showing that veganism is on the rise. It is becoming less of a bonus for guests to find their diets accommodated, and rather more of a necessity.

 

Wondering what kind of substitutes can you offer? Here are a few to get you started:

• Dairy free alternatives: soy milk, almond milk, coconut milk, rice milk
• Healthier side alternatives: fresh fruit, grilled or sauteed vegetables
• Offer a fish alternative to a burger or meat-heavy sandwich
• Go gluten-free. Learn how here.

 

Need professional menu re-engineering to meet the demands of your customers? Contact Synergy Restaurant Consultants.