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Restaurant News & Reviews The Business of Food

National Restaurant Association Says Restaurants Hit Hard by Pandemic Lockdowns

This is a sad time for restaurant-loving foodies, but even more so for the owners of those food-service-based businesses. It has now been six months since restaurants were forced to shut down due to the coronavirus pandemic. According to a new survey released yesterday by the National Restaurant Association, nearly 1 in 6 restaurants (representing nearly 100,000 restaurants) is closed either permanently or long-term; nearly 3 million employees are still out of work, and the industry is on track to lose $240 billion in sales by the end of the year.

National Restaurant Association Says Restaurants Hit Hard by Pandemic Lockdowns

“For an industry built on service and hospitality, the last six months have challenged the core understanding of our business,” said Tom Bené, President & CEO of the National Restaurant Association (NRA). “Our survival for this comes down to the creativity and entrepreneurship of owners, operators, and employees. Across the board, from independent owners to multi-unit franchise operators, restaurants are losing money every month, and they continue to struggle to serve their communities and support their employees.”

Some restaurants have been able to pivot and offer delivery or curbside takeout services. Others have been able to open at reduced capacity. But not all restaurants are able to pivot, in part because they would end up losing more money than they already are by being closed.

Have you been to a dining room lately? Many of the tables are marked off as not available to maintain social distancing. In some places, tables are stacked in the corner, as well. Some restaurants have invested in barriers between booths and tables. All that I’ve seen have implemented disinfecting protocols which can increase employee time while reducing customer time.

The NRA survey, which asked restaurant operators about the six-month impact of the pandemic on their businesses, found that overwhelmingly, most restaurants are still struggling to survive and don’t expect their position to improve over the next six months. The findings include:

  • Consumer spending in restaurants has remained well below normal levels in August. Overall, sales were down 34% on average.
  • 60% of operators say their restaurant’s total operational costs (as a percent of sales) are higher than they were prior to the COVID-19 outbreak.
  • On average, restaurant operators say their current staffing levels are only 71% of what they would typically be in the absence of COVID-19.
  • In a recent consumer survey, 56% of adults said they are aware of a restaurant in their community that permanently closed during the pandemic.

The survey also found that 40% of operators think it is unlikely their restaurant will still be in business six months from now if there are no additional relief packages from the federal government. The Association highlighted this for Congress and the Trump Administration in a letter sent yesterday, asking them to use bipartisan support to pass small business programs in stand-alone bills.

“This survey reminds us that independent owners and small franchisees don’t have time on their side,” said Sean Kennedy, executive vice president of Public Affairs for the Association. “The ongoing disruptions and uncertainty make it impossible for these owners to plan for next week, much less next year.”

Before the lockdown, “the foodservice industry was the nation’s second-largest private-sector employer and pumped more than $2 trillion into the economy,” said Kennedy.

The association has developed recommendations for the revival of the industry. You can read about them on their website.

To read more restaurant news content on this site, go to the “Restaurant News & Reviews” section. I also have a section on “The Business of Food.”

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Restaurant News & Reviews Well Stocked Pantry

Hot Food Trends Predicted for 2018

I’ve always thought it kind of crazy: There exist food trends — ingredients, diet plans and food styles that become the “it” thing in food. The Specialty Food Association’s (SFA) Trendspotter Panel recently announced their predictions for what will be hot trends in 2018.

The panel, formed from the SFA’s thriving community of food artisans, importers, and entrepreneurs, draws perspectives from retail, foodservice, strategic marketing, and culinary education.

“Macro trends like sustainability and health are converging in the 2018 trends,” says Denise Purcell, head of content for the Specialty Food Association. “The Panel is predicting more algae and other plant-based proteins and products meant to reduce food waste, as well as growth in the use of functional ingredients like activated charcoal, which is a base for the so-called ‘goth’ foods. But, while a lot of these trends speak to health and better-for-you choices, consumers’ demand for deeper flavor exploration is still strong, as evidenced by the interest in Filipino and regional Middle Eastern foods.”

Hot Food Trends Predicted for 2018

Predictions for the Top 10 Food Trends of 2018

Food Trends #1: Plant-based foods.

food trend - algae-based foodsPlant-based options are proliferating in many categories beyond meat substitutes. Segments like cheese and frozen desserts are enjoying growth in plant-based subcategories. As for meat alternatives, algae is winning fans. 2018 will bring more plant-based convenience foods too.

I’ve found that algae-based foods are improving in flavor from when I first started seeing them any years ago. One of the main benefits of using algae in food is its sustainability. But there are health benefits, as well, including evidence that consuming various forms of algae can help with weight loss, hay fever, diabetes, stress, fatigue, anxiety, depression and premenstrual syndrome. People have been consuming algae at least as far back as the Aztec civilization of the 14th century.

Food Trends #2: Upcycled products.

As consumers become more aware of how much food is wasted in the U.S., upcycled products made of ingredients and scraps that would have otherwise been discarded will hold bigger appeal. We’re already seeing pressed juice made from imperfect fruit, chips made from fruit pulp, and snack bars made from spent grain from the beermaking process. Expect more to hit the market in the coming year.

There was a time that using recycled food in this way was less than appealing, but just because food isn’t choice, doesn’t mean it isn’t edible. For an overview of upcycled food and the companies that make these types of products, check out this article on MarthaStewart.com.

Food Trends #3: Filipino cuisine.

Food trend - Filipino cuisineOften overshadowed by other Asian cuisines, the foods of the Philippines have not yet captured a broad U.S. audience. That’s shifting, as American palates have become more sophisticated and attuned to the complex flavors and bitter or sour notes of Filipino dishes. Chefs and tastemakers are taking to this cuisine that infuses Asian and Latin flavors, and #filipinofoodmovement, founded in 2012 to create awareness and appreciation of Filipino culinary arts, is a growing force.

Filipino cuisine is influenced by Malaysian, Indonesian, Indian, Chinese, Spanish and American cooking. According to Wikipedia, “Filipino cuisine centers around the combination of sweet, sour, and salty, although in Bicol, the Cordilleras and among Muslim Filipinos, spicy is a base of cooking flavor.” If you wish to experiment with some Filipino recipes, check out these resources:

Food Trends #4: Goth food.

Food trend - Activated charcoalPossibly a reaction to the 2017’s deluge of rainbow and unicorn foods, black is the new black. Activated charcoal — produced by heating coconut shells to extremely high temperatures until they are carbonized — is gaining superfood status for its reported detoxifying attributes and is being used as a surprising twist in everything from pizza crust to lemonade to ice cream. We’ll see it spread in the coming year.

I had no idea this was a thing until I received this report. But I found several resources that you can explore if you are interested.

Food Trends #5: Alt-Sweet.

Food trend - alternatives to sugarWith sugar topping the list of dietary watch-outs, consumers continue to look to alternative sweeteners for lower glycemic impact, fewer added-sugar calories, and intriguing sweet flavors as well as sustainable footprints. Syrups made from dates, sorghum, and even yacon and sun root will join monk fruit on the market as emerging options for sweet.

The problem I have with this trend is that people think if what they are using as a sweetener isn’t cane sugar it is automatically healthier. However, sugar is sugar is sugar, regardless of what plant you get it from. So be careful with how you interpret the “healthiness” of an alternative sweetener.

Food Trends #6: Product labeling 2.0.

Food trend - more detailed food labelingMore is more when it comes to product labeling. Consumers will seek greater on-label visibility into the farms, ingredient sources, and supply chain of each item in their shopping basket. GMO transparency is among the most prioritized details, but shoppers want new depths of information across the spectrum, including Fair Trade certification, responsible production, and no animal testing.

Labeling has always been an issue. Many companies bend the truth to get you to buy something. I’ve talked about organic labeling before, but there is also the “gluten-free” label that shows up on things like milk — like milk ever had gluten, to begin with. And don’t get me started about “light” vs. “lite”!

Food Trends #7: Root to stem.

Food trend - root to stemBetween nose-to-tail butchery and reducing food waste, a few forces are combining to inspire root-to-stem cooking — using the entire fruit or vegetable, including things like stems or leaves that are less commonly eaten. I would assume that eating more stems in your food would increase the fiber content, a very good thing, but I could not find any information to substantiate that idea.

Food Trends #8: Cannabis cuisine.

As more states legalize recreational marijuana, the varieties of pot-enhanced food and beverage will increase. Look out for continued interest and acceptance in a host of snacks, treats, and beverages with a little something extra.

It is interesting that the Specialty Food Association felt the need to add this caveat: They recognize that Federal law prohibits the possession, sale or distribution of marijuana, but its sale and use is declared legal under some state laws. In recognizing cannabis as a food trend, the SFA in no way endorses or encourages activities which are in violation of state or Federal law.

And now I’m going to put in my two bits, however unpopular they may be. I am totally against the legalization of marijuana. That stuff is lipophilic, which means “loves lipids.” Guess what makes up every cell membrane in your body? That’s right, lipids! When you consume cannabis, it stays in your body for a very long time. In fact, your hair can test positive for marijuana use a year or more after your last use. In addition, marijuana use can cause brain damage. I have friends who used to be very smart who are no longer because of pot use. I’m sorry, but marijuana is not comparable to alcohol, which you piss out of your body within hours.

O.K. I’ll get off my soapbox now.

Food Trends #9: A (deeper) feast from the Middle East.

Foods like hummus, pita, and falafel were easy entry points, but now consumers are ready to explore the deep traditions, regional differences, and classic ingredients of Middle Eastern cultures, with Persian, Israeli, Moroccan, Syrian, and Lebanese influences rising to the top.

Personally, I’m a big fan of Middle Eastern cuisine. I’ve been to many restaurants featuring this cuisine and what I like the most is that you can find richly flavorful food that doesn’t burn your tongue off or aggravate your stomach.

Food Trends #10: The rise of traditional bread.

Food trend - traditional breadAlthough much attention has been placed on gluten-free options in recent years, the traditional side of bakery has also been elevated by the same sourcing and fine-tuned production processes we see with proteins and vegetables. Bakers are using local grains, milling the day before baking, and incorporating long proofing times, re-inventing what good bread means.

There’s nothing better than a richly flavored, freshly baked loaf of bread, am I right?

More Trends on the Way

The Trendspotter Panel also mentioned a few other trends that we might see growing in popularity:

  • cricket flour and non-grain sustainable proteins;
  • fermented foods;
  • cocktail mixers and bitters for home use;
  • savory flavors where one would expect sweet;
  • pasture-raised animals for welfare, better health, and taste;
  • bananas transformed into milks, snacks, frozen desserts, and flours and baking mixes.
  • eating for beauty with products like collagen-infused foods (like collagen-infused beer);
  • moringa as the new superfood;
  • mushrooms (extracts, powdered, or whole) as a functional ingredient in everything from chocolate to lattes.

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So, what do you think of these trends? Any of them especially appeal to you? Any give you pause? I’d love to hear your thoughts, so post them in a comment below!

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Restaurant News & Reviews

Review: Pumpkin Offerings at Ruby’s Diner

Ruby’s Diner is a semi-national chain 1940s style diner, with most of its locations in Southern California. There are locations in Las Vegas, Texas and the Northern East Coast, as well. Every year starting in October, they offer a special Fall menu. This year it features a pumpkin milkshake, pumpkin pancakes, and pumpkin waffles. The latter two are only available before 11 am, but the shake is available throughout the day.

Review: Pumpkin Offerings at Ruby's Diner

Ruby’s Diner Pumpkin Pancakes

Ruby's Diner Pumpkin Pancakes

Ruby’s Pumpkin Pancakes are served in a stack of three with a dusting of powdered sugar and whipped cream. You have the option to also have two eggs and your choice of bacon or sausage.

The pancakes had a rich pumpkin taste with notes of cinnamon and ginger. They weren’t great, but they weren’t bad either. When you add eggs and sausage to the mix, there is too much food for me, so I ended up taking home about 3/4 of the pancakes.

You are provided with maple syrup, but I put their pumpkin milkshake on mine.

In summary, I would order these again, but I wouldn’t go out of my way to have them.

Ruby’s Diner Pumpkin Waffles

Ruby's Diner Pumpkin Waffle

Ruby’s Pumpkin Waffles are served with a caramel sauce, a dusting of powdered sugar and whipped cream. You have the option to also have two eggs and your choice of bacon or sausage.

Although it is highly likely the waffle batter is simply the pancake batter with some additional oil, the waffle really didn’t work for me. I found the caramel sauce a bit too sweet for my tastes. And the process of making a waffle toned down the spice evident in the pancakes and changed the texture, as well, from a normal waffle.

In summary, I wouldn’t order these again at all.

Ruby’s Diner Pumpkin Milkshake

Ruby's Diner Pumpkin Milk ShakeThe pumpkin milkshake uses a vanilla shake as it’s base and adds in pumpkin and pumpkin spice. It is served with whipped cream and a candy corn garnish.

This is, by far, the best item on the pumpkin menu. I’ve had three of them so far! (My huband and I eat at Ruby’s once or twice a month.) The texture is smooth. The flavor strikes a wonderful balance of cream, pumpkin, cinnamon and other spices. This is the best pumpkin milkshake I’ve had this season (Jack-in-the-Box offers one, too. And so does Arby’s.)

In summary, if you like pumpkin milkshakes, this one is a true winner.


Miss the first post in the 2017 Pumpkin Season Review Series? You can read it here:

Categories
Healthy Living Restaurant News & Reviews

Interview: Sunday’s Chef Meal Planning Service

Once upon a time, meal planning was a hobby and a duty. Most married women stayed at home and had time to plan and prepare the meals for the family. Because they didn’t have to work, they had plenty of time to make any kind of meals they want. Nowadays, even if we want to stay home and prepare the family meals, we can’t. Most couples and families can’t afford to live off a one-income home. And, with commuting and other activities that require our time, who has time to prepare good, healthy meals anymore?

long ago house wife

I believe this is what is driving a new trend I’m seeing: Services that deliver curated, partially prepared or fully prepared meals to your home. This gives busy people the experience of a home-cooked meal without all the effort required. But these services can be expensive. And what about those of us who actually love to cook?

Sunday's Chef logoEnter Sunday’s Chef. This company, founded by Michael and Lauren Landis, provides subscribers with weekly meal plans and recipes. Unlike other recipe providers, Sunday’s Chef focuses on meals that can be prepped on Sunday nights for the rest of the week and then made in 15 minutes or less on weeknights. Their service is designed for families of three, but they offer options for larger families as well.

Given that I’ve reviewed a couple of cookbooks that use the same idea of meal planning and have written about how meal planning can help you eat more healthfully when you’re busy, I took the opportunity to chat with the founders of Sunday’s Chef (via email) to find out more about them and their service.

Carma’s Cookery: How and why did you start this business?

Michael and Lauren LandisSunday’s Chef: We started this business a few years after we got married and realized that neither of us was a great cook. At first, we tried to pick random recipes to use but this ended up being too unorganized. Next, we tried a recipe planning site which gave you a set of recipes each week and a summarized shopping list. We loved this service but the recipes ended taking up 45 min – 1.5 hours to make each night. With busy jobs, social lives, and then adding a baby to the mix, we did not have the time to devote to these recipes every evening. From this, we came up with the idea of Sunday’s Chef. We knew that preparing decent meals took a good amount of time and we decided to move all that work to a Sunday. Because we were generally free on the weekend we had a good amount of time to prepare the main ingredients for our recipes. Then on the weeknights, we set a goal of spending no more than 15 minutes on prepping the meal. With these goals in mind, we set out to make a business out of it.

meal planningCC: Have you found that meal planning has changed your life for the better?

SC: Yes, definitely. We have a lot more time in the evening to spend together as a family and have been able to eat a much healthier and balanced diet. Additionally, we have been able to save some money by not buying food that we will waste because we have not planned on how to use it.

CC: What makes Sunday’s Chef different from other meal planning services?

SC: The initial factor which distinguishes us from other meal planning companies is how we have structured our meal prep and our focus on quick meals each night. In the long run, however, our greatest benefit will be the value we bring to our customers. Right now with a meal planning company, you pay for each individual set of meals you want. If you want Paleo and Vegetarian meals, for example, you have to sign up and pay, for two different meal plans, and that’s only for dinners. With our services, as we continually expand our selection of recipe types, people will be able to access all the recipe types under a specific category (i.e. dinner) for one affordable price. We have plans for vegetarian, paleo, seasonal, region-specific, etc., and these will all be accessible to our customers for the same price they are now paying to access and individual set of recipes.

CC: How do you come up with your meals?

SC: We have hired a fantastic chef who has been studying and practicing the art cooking her entire life. She is a treasure trove of cooking expertise and has been guiding the development of our recipes from the start.

CC: What is one of your favorite recipes?

SC: One of our favorite recipes so far has been the Swiss Chicken with green beans and mashed potatoes. It is one of the recipes potential customers can find on our example set of recipes found on our website.

meal planning ingredients

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Restaurant News & Reviews

World Peace through Food

Conflict CafeWill you be in London anytime between September 9 and October 3, 2015? If so, you’ll want to check out this cool event called Conflict Café. It is an innovative pop-up restaurant launched by peace-building charity International Alert and is returning to London for its second year to inspire more strangers to ‘break bread” and start conversations about peace through food.

“Food is the best way to educate people about other cultures,” said Rajiv KC, who runs a Nepali supper club Rajiv’s Kitchen. “We can learn a lot about a nation from its food, and once you understand them, you can build bridges.”

food2Food is often associated with conversation — think many a Thanksgiving diner — and so this event aims to showcase how food can unite, inform and provoke discussion.

The pop-up restaurant will be held at House of VANS in Waterloo, transforming this unique underground venue into a different region every week (see schedule below). In the wake of the ongoing Syria crisis, Conflict Café kicks off with a Middle Eastern theme, also featuring a special brunch by Honey & Co chefs Sarit Packer and Itamar Srulovich.

food1“Following the tremendous success of last year, we’re very excited that Conflict Café will be returning to celebrate the food and culture of even more countries affected by conflict,” said Ilaria Bianchi, Head of Communications at International Alert. “The restaurant provides an interesting and unique platform for breaking down barriers and getting people talking about peace and conflict issues around the world.”

In addition to Syria, conflict-torn regions included in this year’s Conflict Café are:

  • Nepal, which recently experienced earthquakes and the end of the civil war.
  • Columbia, a country that has been ravaged by civil conflict for the past 50 years.
  • Armenia and Turkey, divided countries that have been at war for generations.

food3“For us, food is beyond conflict,” said Honey & Co chefs Sarit Packer and Itamar Srulovich. “Our cooking is a labor of nothing but love and an extension of our home. Food has that priceless power to bring people together around a table for a shared moment in a hectic world.”

Conflict Café will run in partnership with Grub Club and Cult Events, and will be hosted at House of VANS. It is part of Alert’s annual Talking Peace Festival, a month-long series of events designed to spark conversations about peace through creativity.

nut-shellEvent in a Nutshell

 

What

Conflict Café

Where

House of VANS,
Arches 228 – 232 Station Approach Road,
London SE1 8SW

Schedule

  • Wednesday, September 9 and Saturday September 12: Middle East
  • Sunday, September 13: Middle East brunch special, feature Honey & Co chefs Sarit Packer and Itamar Srulovich
  • Thursday – Saturday, September 17-19: Nepal, featuring chef Rajiv KC
  • Wednesday – Friday, September 23-25: Colombia, featuring Esnayder Cuartas
  • Wednesday, September 30, Thursday October 1 and Saturday October 3: Armenia and Turkey, featuring established Turkish chef Önder Ṣahan and Armenian cook Natalie Griffith

Times

7pm onwards on dates listed above, except Sunday brunch, which takes place from 12 noon onwards

Tickets:

Tickets are available online at www.grubclub.com/conflict-cafe

Early bird ticket offer, priced at £30, ends tomorrow: Wednesday August 19, 2015

Social media tags:

  • Twitter: @talkpeacefest
  • Instagram: @international_alert
  • Hashtags: #ConflictCafe and #TalkingPeace

 
NOTE: All images for this post, except “In a Nut Shell,” were provided by Midas PR

Categories
Restaurant News & Reviews

A Cosmopolitan at the Cosmopolitan

Cosmopolitans at The Cosmopolitan
Cosmopolitans at The Cosmopolitan Resort & Casino, Las Vegas
They say that what happens in Vegas stays in Vegas — I wish that applied to the extra weight I add every time I go! Any way, although I’m not much of a drinker, I couldn’t resist the opportunity to have a Cosmopolitan while visiting the Cosmopolitan Resort and Casino located in the middle of the Strip in Las Vegas.

When I do drink, I like my drinks sweet with a touch of tart, so I tend to go for the fruity drinks like the Strawberry Margarita or a Banana Daiquiri. Most Cosmopolitans I’ve had in the past are pretty fruity, probably because they are made with cranberry juice. Here are the typical ingredients:

Vodka
TripleSec
Lime Juice
Cranberry Juice

The cosmopolitan does it slightly different. I’m pulling this from memory, so don’t get mad if it’s not exact.

Absolute Citron – lemon-flavored vodka
TripleSec
Pink Grapefruit Juice
Cranberry Juice

It was not as sweet as I usually like my drinks, but it was tasty — but also pricey. Two of them were $32! This is why I don’t drink a lot — I just don’t think I get $16 of value in a cocktail, no matter how tasty. But in that moment, it was something fun to do with my boyfriend, so it was OK.

Categories
Restaurant News & Reviews

New pastry shop and school to open in Southern California

Chef Stéphane
Photo Source: www.stephanetreand.com
This fall, Chef Stéphane Treand is opening a pastry shop and school very close to my neck of the woods. St Pâtisserie Chocolat & The Pastry School will be opening at South Coast Collection (SOCO) in Costa Mesa.

“It has been my lifelong dream to live and work in Southern California,” said Chef Stéphane. “I came here in 2005 when I became Executive Pastry Chef for The St. Regis Monarch Beach in Dana Point. After four years, I opened The Pastry School in San Clemente, but this pâtisserie in SOCO will be my first in the United States. I am confident and excited about the public’s reaction to the amazing masterpieces we will be creating.”

St Pâtisserie Chocolat & The Pastry School will offer a rotating selection of sweets, showcasing seasonal ingredients, innovative techniques, and new forms of artistry. The first offerings will focus on Chef Stéphane’s interpretation of Paris-style macarons, chocolate truffles, éclairs, a special “built to order” tart, and traditional tarts with a creative twist, all made with fresh ingredients sourced from the SOCO Farmers’ Markets. The menu, which also includes coffee and hot chocolate, will rotate based on customers’ preferences, as well as what is fresh and seasonal. Chef Stéphane also plans to create a special, weekly, one-off cake, highlighting a new technique, presentation, flavor profile, or ingredient, which will be available for customers to view on Saturdays.

Considered one of the top Pastry Chefs in the world, Chef Stéphane is a master craftsman, an innovator, and a mentor to pastry chefs the world over. With decades of accolades, awards and honors behind him, Chef Stéphane continues to re-imagine the art of Pastry every day, leading the way for modern pastry internationally. He chose to relocate his pastry school to SOCO because he believes it is offering the best epicurean classes in Southern California – LCA Wine & Neptune School of Wine offers classes for sommeliers ranging from basics to master classes, and many bakers take Chef Stéphane’s classes when deciding to open their own bakery.

For those of you who aren’t familiar with SOCO (and, I’ll admit, I wasn’t), it is a premier interior design, culinary, event and boutique shopping center. Located in Costa Mesa just off the 405 Freeway, SOCO is easily accessible from all of Orange County and also makes it the perfect day-trip from anywhere in Southern California. For more information, visit www.southcoastcollection.com.

The design and aesthetic of the bakery and school encourages interaction with guests. The windows into the kitchen and adjacent school will be treated as performance areas, where Chef Stéphane and his team will create various pastries, displaying the level of intricacy and care involved in creating each work of art. The school will offer classes for students of all ages, and will also have classes catered to families, since that is a large part of SOCO’s demographic.

For more information on Chef Stéphane, please visit www.stephanetreand.com.

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