Have pests become a problem for you this summer? Take extra care with garbage disposal to avoid becoming a haven for them (or encouraging them to make a longer-term home with you once the weather starts cooling). Statefoodsafety.com suggests reminding staff to avoid leaving garbage in places or for long periods where pests can access them easily. That means taking full trash bags to the dumpster immediately — not leaving them in and around your establishment — and emptying bins before they overflow. Use strong plastic liners, clean bins regularly so there are no spills or crumbs left to attract pests, and keep garbage bin and dumpster lids closed securely when not disposing of garbage.
Vegan cheese is on the rise, according to a new report from Persistence Market Research. The report found that globally, 75 percent of the global population is lactose intolerant. That, paired with growing consumer interest in and acceptance of plant-based foods, has resulted in a predicted annual growth rate of nearly 9 percent for vegan cheese over the next decade. That means that vegan cheese is becoming less of an afterthought and more of a canvas for popular flavor on menus. New Food Magazine suggests looking for varieties such as cream cheese, parmesan, cheddar and ricotta.
Meat replacements are getting a lot of attention lately. But the recent EAT-Lancet Commission report compiled by top nutrition science experts has put a specific target on the amount of meat consumers should eat each week for optimal health and minimal stress on the environment: 3.5 ounces, or just one serving of meat per week. The report also calls for less consumption of poultry and dairy — and says replacing those foods with nuts, fruits, vegetables, whole grains and legumes could prevent as many as 11 million premature deaths per year. As guests clamor for the Impossible Burger and other plant-based proteins, consider working in some of these Mediterranean staples as additional health-focused menu options.
Consumers demand fresh food — but that can lead to food safety challenges, especially when fresh produce is a key feature of your menu. But there are steps you can take to protect the safety of your food supply and enhance safety protocol within your restaurant. As Restaurant Dive reports, a string of romaine lettuce contamination incidents led Chipotle’s new CEO, Brian Niccol, to attack food safety from several angles. First, the brand developed a field leadership team of food safety managers. They oversee five to 10 restaurants and train managers how to run a restaurant with an emphasis on food safety. The company also revamped its supply chain team, introduced quarterly food safety training, developed a “focus prep” team to limit the number of people preparing food, and transitioned more cooking tasks to a central kitchen where food safety could be more closely monitored. Finally, they focused on retaining employees so that food safety knowledge had a better chance of accumulating on staff. The efforts appear to be turning results around for the brand, which generated revenue gains of nearly 9 percent last year, according to earnings data.
Making do with less-than-adequate kitchen equipment can lead to a safety issue for your staff and guests, impact your restaurant’s performance and consume excess energy. Does any of your equipment require frequent servicing or parts replacement? Does your chef have to adapt his or her use of equipment to avoid injury? Is there equipment that can save space in your kitchen by accomplishing multiple tasks — or save on energy? (For example, a piece of kitchen equipment like a countertop food steamer that uses less water than a basic model could potentially save you tens of thousands of dollars over the lifetime of the product.) Checking your tools against the NSF’s Certified Food Equipment list can help you identify effective and efficient replacements of kitchen equipment and tools that aren’t serving you as well as they could.
Looking for alternatives to plastic for off-premise food packaging? Increasingly, it’s coming from plants. Corn is currently being used for plastic alternatives ranging from straws to containers, but according to a report in Scientific American, the disposal of the material poses challenges, along with leaving an environmental footprint. It is compostable and not recyclable, so if not sent to an industrial facility where it can biodegrade, the process can take between 100 and 1000 years (versus just a few months). Still, other promising and more easily biodegradable plant-based plastics are being developed from materials ranging from cactus to algae. Some are even designed to eliminate waste altogether. The Spoon reports that the startup Decomer is developing a plant-based capsule containing honey. It can dissolve in coffee, tea, or other liquids at a wide range of temperatures.
Offering local, in-season foods not just during peak growing season but year-round will help you present your brand as more authentic to guests. And according to Mintel research, 78 percent of consumers consider seasonal dishes to be a treat (and therefore an extra enticement to support your business). Of course, using seasonal ingredients on your menu might be a breeze in the middle of summer, but what about in the dead of winter? Your marketing efforts in this area can help you sell the best of the season year-round and also create some urgency to encourage guests to enjoy your latest offerings while they can. Chefify suggests using each season to tell a range of stories. Who are your growers? Why does your chef love cooking with a certain item on your menu when it’s in season? What beverages are the ideal complements for the new foods you’re offering? Create excitement around the change of seasons by adjusting your restaurant’s environment — everything from the music to the artwork on the walls to the images you use on social media — to reflect the new season. To generate some buzz about the new menu offerings, plan a special tasting event where guests can sample and rate new dishes. (You can also do the opposite and have an end-of-season party to give guests a final chance to taste your popular summer berry cobbler.) If you’re just starting out and aren’t ready to make a larger commitment to offering seasonal foods, Chefify suggests creating one menu of staples and another with seasonal specials that you can test and swap out as you weigh guests’ reactions to them.
Even if you don’t think insects have a direct place in the food you serve (cricket cookies, anyone?), they could still play a large role in lab-grown cells that could eventually become replacements for such foods as shrimp, lobster or even hybrid alternatives to plant-based meat. That’s according to a new study out of Tufts University that found that insect cells are especially good building blocks for other proteins because they are safe, nutritional and cost-effective — qualities that put them in a more favorable position than lab-grown beef at the moment. A Fast Company report said that while lab-grown insect meat still has a ways to go before it’s ready to market — researchers still need to determine how to develop the cells into the muscle and fat that builds the meat-like structure of the protein — the study provides a strong basis for insects as the basis of related crustacean-like proteins on menus down the line.
When monitoring the temperature of food, the only gauge to trust is a food thermometer inserted into the food in question. As Statefoodsafety.com reports, you can get an inaccurate measure if you rely on the temperature reading of the equipment used to heat or cool the food, or the thermometer reading of the water that may surround the food in its serving container. Make sure any hot-held food reaches at least 135˚F and cold food stays 41˚F or cooler.
If you’re operating a food truck or a food festival stall this summer, your food safety practices will be front and center for consumers. Make sure your preparation area is tidy and that you have your foodservice license or inspection certificate displayed. If you don’t have immediate access to a sink for handwashing, have a clear protocol for handling money and serving food separately, including the use of gloves and tongs. Be mindful of exposure to heat and make sure to monitor the temperature of any ingredients that need to stay at the proper temperature — particularly TCS foods like meat, dairy, sliced fruit and cooked vegetables — since foods can easily slip into the danger zone on warm days.
Even as plant-based meat companies continue to improve upon their offering and make it easy to be a vegetarian or flexitarian these days, are the committed carnivores in your midst likely to order an Impossible Burger? Or a plant-based steak or stack of bacon? Perhaps not. Cell-based meat may have some promise here. Despite its current high cost, and questions about how it will be regulated and about whether it is actually better for the environment than conventional meat, the deciding
factor may be taste. As reported in The Spoon, food tech companies are still in the midst of taste testing products ranging from cell-based sausages to shrimp, and the first public sale of cell-based meat is likely to happen late this year. Look for more companies to emerge (and for prices to start to fall) next year.
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