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.
Any chef can confirm it: Running a restaurant well can require the skills of a lawyer, doctor, designer, HR manager, mechanic, janitor, and the list goes on. And that’s on top of having to offer an appealing, in-season menu that can be readily adapted to different nutritional needs. While that ever-changing environment can bring interest and variety to each day, chances are you were drawn to the restaurant industry more because of the food than for your ability to negotiate a beneficial contract or identify the best cleaning supplies. Further, the multitasking often required in a restaurant setting can kill productivity: A University of Michigan study found that when a person attempts to accomplish more than one task at a time, productivity drops by 40 percent. Team Four’s Palette program can serve as an extra pair of hands, taking on some of the responsibilities on your plate so you can multitask less and focus more on parts of the business that suit you best. For example, Palette can help you fine-tune your brand, including redesigning your menu or updating your graphic identity on your website, signage and marketing materials. You can also access restaurant equipment, linens, office and cleaning supplies, along with services for managing waste collection and pest control. And in case your menu or inventory needs attention too, we can help you develop new recipes, identify cost-effective menu substitutions, improve your food safety record and offer negotiated contract pricing to help ensure you’re getting the products you need at the best value. You can access the full list of services included in Team Four’s Palette program at www.palettefoodservice.com.
Now that Uber Eats is testing a “Dine-In” feature on its app, expect other third-party delivery providers to follow suit. The feature allows a person to order food at a restaurant, track the process of its preparation so she can arrive at the restaurant in time to eat it, and also leave a tip. The benefits to restaurants could include having to pay a smaller fee to the delivery provider than would be required for third-party delivery, faster table turnover, and the opportunity to offer deals that could attract dine-in guests during slow periods. It remains to be seen how accurate the app’s food preparation tracker will be at peak periods, but if you’re struggling to fill seats, it might offer an opportunity to entice guests to come in and sit down.
The latest news that the U.S. is backing off on tariffs on goods from Mexico came as a welcome, if perhaps momentary, relief to restaurant operators — especially considering the billions of dollars in food imported to the U.S. from Mexico each year and the speed with which importing restrictions would hit consumers and foodservice operations. Last year, the U.S. imported $12 billion in just vegetables, fruit and nuts from Mexico, according to a CBS report — that comprises about half of all of the vegetables the U.S. imports each year and 40 percent of the fruit. But considering how quickly decisions can be reversed in the current administration and the volatile environment at the U.S.-Mexico border at the moment, the potential for tariffs in the future should motivate restaurant operators to better understand the flexibility of their supply chain and menu. Do you rely on a product whose source could dry up in a matter of weeks? (If you serve avocados, you do: The president of Mission Produce, the largest grower and distributor of avocados worldwide, told Reuters that if imports from Mexico were halted, the U.S. would run out of avocados in just three weeks.) Right now, though, there’s a window of opportunity for restaurant operators to partner with their suppliers and look for alternative ingredients. What menu items can remain on your menu with easily substituted ingredients? Where will you likely need to swap out one item for a replacement? Having backup recipes waiting in the wings can help you prevent any hiccups in the global supply chain from interrupting your sales momentum.
Some food scientists are calling it the sixth taste after sweet, salty, sour, bitter and umami. Kokumi, Japanese for “rich taste” or “delicious” is more about the texture and general impression a flavor leaves in your mouth — fermented and protein-rich foods tend to create it naturally — and it’s enriching the tastes of foods as diverse as meat, cheese, beer, salad dressing and chocolate mousse. While still on the fringes of food development, Mintel included it in their U.S. Flavor Trends study last year and said it’s well positioned to help food companies develop healthy dishes that offer the same satisfaction as sweeter, higher-fat versions. Keep it in mind as you consider up-and-coming flavors to enhance your menu items.
Hurricane season is here, and if you haven’t done so already, it’s high time to review your emergency response plan to make sure you can manage potential business disruptions that may come your way. Statefoodsafety.com suggests listing potential threats, ranging from power outages to food or water contamination, so you can build a simple but useful response plan from them — your local authority can help you create it. Assign roles to key employees and ensure every employee knows who handles various tasks. Establish talking points so your team communicates the same clear, calm message to customers. Post a list of emergency contacts (and also provide it to employees) so your team knows who can help in an emergency. Finally, protect your food and water supply. Establish a plan to keep food cool by keeping the refrigerator door closed when you can, storing ice in the refrigerator or freezer to keep temperatures down, or securing access to a refrigerated truck. Consider keeping an emergency supply of water and developing a separate menu that requires less water for preparation so you can still operate when your supply is threatened.
Blueberries abound this time of year and they shine in far more than desserts. This summer, try them in savory applications to add some unexpected sweetness and color to entrées. As chef Jason K. Morse, owner of 5280 Culinary, a line of barbecue products, told Flavor & the Menu recently, blueberries work especially well when used to balance out dishes with lots of spice, heat or other strong, savory flavors. Try them as sweet counterpoints to barbecue sauces, marinades and chutneys on grilled pork and poultry, sandwiches and tacos.
Have you harnessed technology to manage your food waste? If not, consider a couple of companies on the forefront of the effort who are helping restaurants limit their waste — and in the process, save money, gain insights into their menu and connect with the community. Goodr, which made the Spoon’s list of 25 companies changing the future of food, uses technology to minimize food waste and then partners with nonprofits to transport it to people in need. The company also has efforts underway to use food waste for renewable energy — a good story to share with guests — as well as to use blockchain to enhance the efficiency of food waste management. Another company, Copia, enables food businesses to donate their unused food in exchange for enhanced tax deductions, as well as data that can help steer purchasing decisions.
Don’t set them and forget them. Regulator Robert Powitz told Food Safety Magazine he has seven rules for hygienic and effective storage of dry ingredients. First, date all foods and containers and rotate them regularly so the first one in is the first out. Keep the temperature of the storage area cool, between 50 and 70˚F (and note that every 18-degree increase in temperature cuts shelf life in half). Keep humidity to 15 percent or less and store foods in packaging that seals out moisture. Don’t store the foods in direct sunlight. Keep foods 18 inches away from walls and at least six inches off the floor to minimize contact with condensation and pests. Speaking of vermin, keep doors closed when possible, seal cracks in walls and floors, and monitor bait boxes regularly so you can clean up damaged ones promptly. Finally, your storage area should consider your volume per meal and number of meals between deliveries, along with the height and fraction of usable floor area you have available. The FDA and the Conference for Food Protection’s Food Establishment Plan Review Guide can help you calculate the amount of space that’s ideal for your operation.
The FDA’s position on antibiotic-resistant bacteria has been making news lately, especially in light of reports of a patient’s death in June that resulted from a fecal transplant containing drug-resistant bacteria. The Pew Charitable Trusts has called on the FDA to continue to strengthen its reporting of sales data regarding the volume of antibiotics sold for livestock feed and production, according to Feednavigator.com. The goal is to urge more controlled use of the antibiotics.
What will your menu look like in 20 years? If new research from the global consulting firm AT Kearney is on target, there will be significantly less meat on it. The study predicts that by 2040, 60 percent of meat will not come from slaughtered animals but will instead be grown in labs or derived from plant-based products that look and taste like meat. We’re already well on our way. On the Spoon’s recent list of the 25 companies creating the future of food, six of the companies represented are involved in developing some kind of alternative to conventional meat. The companies run the gamut, ranging from startup companies making cultured protein (like Shiok Meats – watch for it to crack open the cell-based protein market in Asia) to more traditional protein brands like Tyson. Even though Tyson is the largest meat producer in the U.S., the Spoon reports, it has invested in cell-based protein companies and Bloomberg reports that it will soon be launching a beef-and-plant hybrid burger consisting of half pea protein and half angus beef.
When large portions of food are cooling down, they can be havens for bacteria. Cool these foods in smaller containers so they aren’t in the temperature danger zone for too long. That goes for large
cuts of meat too. As Statefoodsafety.com reports, leftover meat needs to be cut up into smaller portions so that it can cool down quickly. Otherwise, it’s too easy for bacteria to thrive and make the food unsafe for consumption.
Hopefully, your employees know to wash their hands after using a restroom. But bacteria lurk in places all over a restaurant: Door handles, money, tablet and smartphone touchscreens, salt shakers and other tableware, computer keyboards, menus, and kitchen equipment and other items such as cutting boards and towels are key culprits. Outside of the restroom, make sure your team has a culture of regular handwashing with soap and water, then alcohol-based sanitizer (as a bonus, not a substitute for the first step). Then reinforce it regularly. It’s easy for even a careful employee to overlook handwashing during busy periods.
As new food trends are identified each year, it seems there is always room for restaurants to use spices to innovate and bring global flavors to a menu. One company to watch is McCormick & Co. Its long history and traditional profile masks a tech-savvy strategy. The Spoon, which included McCormick on its Food Tech 25 list of companies making the greatest impact on food this year, reports that the spice brand’s new partnership with IBM Research AI will help it predict new flavor combinations and enhance old ones. The results may help you enhance your own menu offerings in a cost-effective way.
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.
Your food inspector isn’t the only person scrutinizing your safety practices. Your guests evaluate you too — and there are a number of areas in your restaurant that, if mishandled, can alert people to the possibility of more serious problems. The Food Network talked to dieticians for tips on what to watch out for. In addition to the more obvious signs of a problem — dirty bathrooms, tables and menus, for example — be extra vigilant if you have a salad bar or buffet where foods are sitting out at room temperature. Any hot foods should be served hot. Finally, your staff can send the wrong message if they don’t take allergies or food sensitivities seriously, or if they are careless about handling money and food.
E. coli and leafy greens can be a common pair. Outbreaks tied to romaine lettuce contamination made headlines throughout the past year, and according to the FDA, similar outbreaks were linked to leafy greens an average of three times a year between 2009 and 2017. Foodservice operators can help limit the risk of contamination during preparation by taking several precautions. Statefoodsafety.com advises food handlers wash leafy greens thoroughly, serve only pasteurized dairy products and juices, and avoid cross-contamination via hands or preparations areas. That means cleaning and sanitizing work surfaces, particularly after working with raw animal proteins, and if you wear gloves, wash hands and put on a new pair of gloves when preparing a different food.
Finally, be mindful of the temperature of meat you prepare. Ground beef should maintain a temperature of 155°F for 15 seconds before serving.
June is National Iced Tea Month – and a prime time to make the most of a beverage in the midst of a renaissance. While tea has traditionally been considered a comforting beverage, modern drinkers like its wellness benefits, as well as the many dozens of tastes it can add to a menu. Ice it and serve blended or garnished with summer fruit, combine it with almond or oat milk in a cool matcha latte, or experiment with health-focused ingredients like ginger, turmeric and ginseng. The plant-forward trend has come to the tea category too: Mintel reports that some tea companies are more prominently promoting produce in their infusions. Ingredients ranging from basil to onion to tomato are appearing in teas.
New research from the National Restaurant Association found that delivery, drive-thru and takeout food are on track to comprise 63 percent of restaurant sales this year – and many industry insiders see off-premise sales as the industry’s key growth engine. Recent consumer data demonstrates the potential. For example, Foodable reports that more than 80 percent of consumers younger than 35 are using on-demand food ordering apps about twice a week, and Food On Demand reports that delivery sales are 75 percent higher than in-store sales. At the same time, a declining percentage of consumers want to talk to others when visiting a restaurant, according to a recent study from Harvard Business Review. Clearly consumers still crave a restaurant experience but the best way to engage those people may no longer be via an in-person conversation. Harnessing technology to drive off-premise sales is key to tapping into the off-premise opportunity. Do you have a technology blueprint for driving off-premises sales? As of this writing, we were a few weeks away from the 5th annual Takeout, Delivery & Catering Symposium, which will gather industry leaders to forecast what’s ahead for off-premise sales, as well as how operators can use customer analytics to drive sales and engagement, and how technology can make a restaurant operation more efficient. Stay tuned for details from the event in the coming weeks.
As Beyond Meat and the Impossible Burger compete for market share and fast-casual and quick-service brands scramble to bring meat substitutes to their menus, don’t forget some other plant-based meat alternatives that may suit your menu well. In a recent Upserve survey of 9,000 restaurant operators, jackfruit had climbed 52 percent on menus in the past year. Unripe jackfruit has a taste and texture that mimic meat and can work well as a pork or chicken substitute. It is also nutrient-rich, containing calcium, iron and potassium, and because it is a natural plant-based protein, it may appeal to guests looking to consume more whole foods.
What’s your challenge? Whether you need help developing recipes and concepts, analyzing food costs, fine-tuning purchasing, planning a marketing campaign or managing another aspect of your business, we can provide guidance tailored to your needs. Contact Team Four at email@example.com or 888-891-3103 for more information.
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