StreetBeat 2019

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Table for Two, Please2
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Add new festive dishes to your menu.91
On Valentine’s Day, everyone wants to eat all kinds of sweets and drink
champagne, so make sure your menu has a good range of desserts and
alcohol. Also, for fun, you could change the names of the dishes and drinks;
create a short menu of chef’s specialties; or add a new ingredient to existing menu
items. Your guests might be interested in trying a new “Blushing Date” cocktail, or a
heart shaped pizza. Be creative—people will appreciate it but stick to your restaurant
menu concept at the same time.

Tables for two
It’s no surprise that on Valentine’s Day couples want to have their private space: tables for two
will give them just what they need. Arrange your tables accordingly, and keep adjacent tables apart
for larger companies. Changing the floor plan will help increase capacity and therefore the number of
reservations in the restaurant.

Restaurant decor
A restaurant’s romantic atmosphere begins with its decor. You could always collaborate with a professional
decorator, but if your budget is limited, then you need to take the lead. Fortunately, the Internet is full of
simple yet elegant and touching ideas for romantic restaurant decor. Add a dash of Valentine’s Day palette to your
restaurant color scheme. Make your festive interior not only romantic but also comfortable. Put heart-shaped pillows
on the sofas if you have any, and decorate the chairs with matching covers. And a romantic evening won’t exist without
candles! The main thing is not to overdo it and turn the restaurant into a battlefield of Cupids with massive red balloons
and scattered rose petals. Minimalist proponents could use muffled light, candles, and refined flower decoration. Light is a
very important item, so try to find the perfect balance between a cozy light over the tables and the pleasant semi-gloom of the
hall. This will visually divide the space between the tables and create a romantic atmosphere to last the whole evening.
(Continued on next page).

Seared Halibut

WITH WATERMELON AND TOMATOES

Valentine’s Day doesn’t have to be all sweet and heart-shaped. At #891181
Oak Grill in Newport Beach, Calif, the kitchen plates halibut on a Halibut Fletch
base of bright crimson watermelon and tomatoes, using the color Skinless/boneless
red as a nod to the holiday. The fish, dressed with a light watermelon
vinaigrette, makes for a heart-healthy entree—a Valentine bonus. 1-3 Pound
Individually Quick
INGREDIENTS Salt and pepper, to taste #559581
Watermelon vinaigrette 1 sachet of chopped fresh mint Melon Frozen
½ gal. watermelon blended juice Seared halibut Watermelon
¼ cup honey 2 lb. halibut fillets Seedless #674112 Fly Flag
½ cup champagne vinegar Salt and pepper, to taste Snoboy Tomatoes Grape 1/25#
2 tbsp. chopped shallots Lemon-flavored olive oil 1/EA
1 tbsp. Dijon mustard Grape tomatoes Red
1 cup olive oil 6 thick, round slices watermelon Packer
1 cup vegetable oil 12/PINT

STEPS
1. Prepare watermelon vinaigrette: In saucepan, combine watermelon juice and honey; cook over medium-high heat until reduced to about 3
cups. Stir in vinegar, shallots and mustard until blended. Gradually whisk in olive oil and vegetable oil. Season with salt and pepper; add mint
sachet. Set vinaigrette aside.
2. Season halibut fillets with salt and pepper. Coat bottom of large saute pan with lemon oil; place over mediu-high heat. Add halibut and sear
on both sides, forming a golden-brown crust. Cook fish until it flakes with a fork but is still firm.
3. To serve, layer a slice of tomato on each of six plates; top with a slice of watermelon. Place halibut on top and drizzle with vinaigrette.

Source: https://www.foodservicedirector.com/menu-development/recipedia/articles/seared-halibut-watermelon-tomatoes
Photo courtesy of National Watermelon Promotion Board

Photo Credit: Brian Woodcock Atmosphere
https://www.countryliving.com/food-drinks/ When the restaurant decoration is taken care of, think about your staff’s appearance. To
g1138/valentine-day-desserts/?slide=2 begin with, you need to decide what you want to emphasize in your employees’ Valentine’s
Day outfit. Are you going to focus on a romantic image or do you want to add a touch
Simple & Elegant of fun? Add a small accessory like a Cupid’s arrow brooch or heart-shaped glasses; or
switch your regular uniform for a “special occasion” style if your budget will run to it. First,
though, take into account the number of employees and do a recount, maybe this will be
too expensive. The restaurant type means a lot too. For example, fine dining restaurants
cannot, unlike a casual diner, interfere with their sophisticated style by wearing huge funny
heart-shaped glasses.
If you own large screens or a TV, use them to display a selection of romantic films and
music videos, or launch your Valentine’s Day special offers ads. Another kind of background
entertainment for guests is live music: The concert shouldn’t be so loud that customers
cannot communicate in a comfortable romantic atmosphere. The music program largely
depends on the concept of the restaurant, your target audience, and their preferences. You
can play the most famous love song collections, soft jazz, rock ballads or folk.

Photo zone
The era of Instagram makes people want new, unique content for their social media: No
one will miss the chance of getting photographed, especially on Valentine’s Day. Offer your
customers a professional photo shoot against the stand branded with the restaurant logo
and festive attributes, the wall decorated with flowers, a massive heart-shaped arch or
various head-in-the-hole stands. The photo session is limited only by your imagination
and the size of the room. Don’t just dwell on romantic themes—add a bit of humor to your
restaurant. Realize that your customers have come with a group of friends to have a great
time together. Add an element of decor for fun pictures and for sure most of those photos
will wind up on Instagram, Facebook, and Twitter. Ask customers to add your restaurant
hashtag and geolocation to their posts and give them a special offer in return. This is going
to be great advertising for your place.

#415679 Blind dates
Cheesecake New York Style Broadway Unfortunately, not everyone is fixed up for February 14. Many single

10 Inch 16sl people would like to have a lovely evening too. Why don’t you hold blind
Brickfire D
dates at your place, to help your customers? Of course, blind dates are
2/64Z
#702095 held all year round, but according to Tinder statistics, Valentine’s Day is the
SPECIAL ORDER
Herbs Flowers perfect day. Most of these events take place in a rather uncomfortable and

1/4Z awkward atmosphere. But a well-prepared, appropriately decorated restaurant with a special
#192587
SPECIAL ORDER menu and romantic music... that’s a different story! Grab the moment and hold a couple of
Strawberries Sliced Fresh
Condies blind date evenings a week before the actual holiday and maybe a few single guests will visit
60/2.5Z
#714081 your place on February 14 as a couple. Anyway, this is an excellent restaurant promotion for
Blackberries 6z
Driscoll Valentine’s Day, and if you schedule the event for the less frequented hours, you’ll kill two
12/CTN
#723525 birds with one stone. Scan the code
Raspberries 12ct
Driscoll Source: https://joinposter.com/en/post/valentines-day-marketing-ideas- to read our

12/PT for-restaurants Street Beat
#714094
Blueberries 6z

Driscoll
12/CTN

Simply add fresh raspberries,
blueberries, blackberries and
strawberries to a pre-made
cheesecake. Dress it up with edible
flowers and make each slice different

so customers can choose.

online flipbook

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For Valentine’s Day, remember to kiss!
Keep It Super Simple

An elegant tenderloin filet served “oscar style” - steak topped with crab
meat, blanched asparagus tips, and bearnaise sauce. Simply delicious.

INGREDIENTS Filet Oscar
For the tenderloin:
1 Tbsp olive oil
1 Tbsp butter
4 beef tenderloin steaks
Sea salt and cracked black pepper

For the Bearnaise sauce:
1/4 cup white wine vinegar
1/4 cup dry white wine
1/4 cup shallot, finely chopped
1 Tbsp fresh tarragon
3 eggs yolks
1 stick butter, cut into 8 pieces
1/2 tsp lemon juice

To assemble:
8 oz Red Meat Crab Deep Sea Combination
Tips from 1 lb asparagus, blanched

INSTRUCTIONS #665688 #374353 #555185
JUST IN TIME Red Meat Asparagus Large
Preheat oven to 375. Beef Tenderloin Crab Deep sea
To blanch the asparagus tips, bring a small Steak Choice Combination Packer
pot of salted water to boil. Add tips and cook Aquastar 1/11#
for 60-90 seconds, just until the asparagus tips 1190a
turn bright green. Remove and immediately place 24/6ZA 2/5#
in a bowl of ice water to stop cooking.
Drain and add to the crab meat.

To cook the steaks: In a large, oven-safe saute pan, melt butter and olive oil over medium-high heat until very hot.
Pat the steaks dry and season both sides liberally with sea salt and cracked black pepper.
Place the steaks in the pan and sear 3-4 minutes. Flip, sear for 3 minutes more and place the pan into the oven.
Cook to an internal temperature of 135 (medium rare), remove from oven and tent with foil while you finish the sauce.

To make the Bearnaise sauce:
Boil wine, vinegar, shallots, and fresh tarragon in a small heavy saucepan until liquid is reduced to 2 tablespoons, then strain
through a fine-mesh sieve set into a medium bowl, pressing on and then discarding solids.
Whisk the yolks into the vinegar mixture, and then set bowl over a double boiler and cook until hot, whisking constantly until
yolks have thickened slightly.
Whisk in butter 1 piece at a time, adding each piece before previous one has melted completely. Remove from heat and whisk
in lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper (or to taste).
Keep warm, if necessary, by leaving it on the double-boiler but make sure to turn off the heat.
To assemble: Add about 1/3 cup of the sauce to the bowl of crab and asparagus. Lightly toss to coat.
Plate the steaks and top with a generous portion of the crab-asparagus mixture. Top with additional Bearnaise sauce and serve.

Recipe Source: https://www.thebrewerandthebaker.com/archives/1131

Hastings-Style Shrimp

By Andrew Zimmern

“OK, so I was with Hot and Hot Fish Club’s amazing chef Chris Hastings, standing in his Birmingham,
Alabama, restaurant kitchen and eating my way through his mise en place about an hour before
service. (Mise en place literally means “set in place,” and it refers to having all your ingredients
prepped and ready to go before you start cooking. Onions are diced, spices are measured, broth
has been portioned.) He hated me. But before I left, he fed me some shrimp and grits, and the
shrimp were some of the most miraculous I have ever had. So I started quizzing him. He freely
told me that while fresh Gulf shrimp, just hours out of water, help immensely, it’s the cooking
technique that results in their perfect flavor and sinful texture. I can’t even begin to tell you how
good these are. Anyway, I adapted his trick and, inspired by some local watercress I had eaten in
a salad dish earlier that day with him, I created this riff on his dish. That man is a genius, truly”.

INGREDIENTS INSTRUCTIONS
Active: 20 min | Total Time: 45 min | Servings: 4
4 tablespoons unsalted butter In a large skillet, melt the butter with the shallots over low
heat. Season the shrimp with salt and arrange them in the
#184802 3 shallots, minced (1/2 cup) skillet in one layer. Cook over very low heat for 10 minutes.
Shrimp Turn the shrimp, sprinkle with the parsley and cook until pink
Freshwater Deep 1 pound large shrimp, shelled and curled and just white throughout, 8 to 10 minutes longer;
and deveined you’re essentially butter-poaching the shrimp. Transfer the
Cut 6/8 shrimp to a plate.
Aquastar Add the wine to the skillet and simmer until the sauce is
10/2# Salt slightly thickened, about 1 minute. Stir in the watercress and
2 tablespoons minced parsley season with salt. Toss just until wilted. Transfer the watercress
to a platter and top with the shrimp and any pan juices.
1/4 cup dry white wine
Originally published in Andrew Zimmern’s Kitchen Adventures on foodandwine.
1 bunch watercress com.

- thick stems discarded, the rest coarsely chopped

(2 cups)

BBlluueebbeerrrryy WWhhiite #664343
CChhooccoollaattee CChheeeessee SHIP UPON RECEIPT
BBrruulleeee Cheesecake Brulee
White Chocolate
Blueberry
Sweet Street
2/81Z

Speaking of KISS, this white
chocolate cheesecake
is frozen, ready to thaw
and artistically swirled
with vibrant wild Maine
blueberries. It packs a
wonderful flavor punch.
Hand-fired and glazed in
simple elegance.

Defrost Instructions:
Whole pie:
Under Refrigeration: 8-10
hours or overnight
Plated Slices:
Under Refrigeration: 5
hours

Scan the code
to read our
Street Beat

online flipbook

2 Easy Last Minute
0 Valentine’s Day Ideas
91
Make a music playlist:
Compile a playlist of all the songs that fit the mood.
Whether you want to take the traditional love route, the anti-valentines, lonely hearts
club approach, you will never be at a loss for fitting songs. (See our blog on creating the
ultimate musical experience for even more tips on setting the mood with music.)
Here are some song ideas to get your playlist moving in the right direction:

Create a Valentine’s Day Cocktail or Drink Special
Create a signature cocktail for the evening, like this Cherry Martini.

1 Ounce Cherry Liquor
1 ½ Ounce Malibu Coconut Rum
½ Ounce Chocolate Vodka
½ Ounce Club Soda or Sparkling Water
Garnish with cherry

Consider offering a wine or beer pairing. Find a wine and beer selection that
complements your dinner special. Many Breweries have Beers with names
that could be incorporated into your festivities as well. Try out Magic Hat’s
Stout called Heart of Darkness. A perfect anti-Valentine’s day featured Beer.

Host an Anti-Valentine’s Day Celebration
Challenge the traditional Romantic Valentine’s Day norm, by having an anti-
Valentine event. Give all your single patrons a reason to celebrate (or at least
wallow with other humans)! Throw a “Love Stinks” Party, with a DJ playing
songs about the torture of love (See playlist ideas) or host a “Lonely Hearts
Club” singles mixer. Create an event on Facebook to get the word out.

Source: https://www.leebropos.com/5-last-minute-promotion-ideas-for-your-bar-on-valentines-day/

Salmon Consumption on the Rise

You more than likely already have salmon somewhere on your menu, so why not make a special salmon
recipe for V-Day? It’s the perfect color for a romantic plate. See other side for recipes.

Americans are eating a lot more seafood, according to the National Fisheries Institute’s (NFI) annual list

of the top 10 most consumed seafood

species in the U.S.

According to the report, in #741746

2017 Americans consumed 16 #466409 Salmon Msc #466395
pounds of seafood per capita, Salmon Atlantic Sockeye Fillet Salmon Atlantic
an increase of 1.1 pounds more than what was consumed in Fillet 6z Boned Fillet 8z Boned
2016. Equally impressive was that this is the highest per capita 1-3 Pound
consumption number in a decade. Skinless Skin On Skinless
Americans are not only consuming more seafood per capita but they Flying Flag Flying Flag
Flying Flag
1/10# 1/25# 1/10#

are also diversifying. According to the NFI’s top ten list as a percentage

of total consumption, the top ten lists would account for more than 90%

of all the seafood that Americans ate in 2016, but only 84% in 2017.

No surprises with Shrimp topping the list followed by salmon and canned tuna for the top three spots. In 2017 Salmon consumption

increased per capita by two tenths of a pound.

Source: via Cannon Fish, Madelyn Kearns, December 13, 2018

Salmon Cakes #395178
Yogurt Plain
with Lemon Yogurt Sauce
RBST Free
Darigold

4/5#

INGREDIENTS

1 pound skinless salmon fillet, cut into 1/2-inch pieces 2 tablespoons chopped chives, divided

2 (6-inch) pita rounds or 3 slices firm white sandwich bread, torn 1 1/2 teaspoon grated lemon zest, divided

into small pieces 2 tablespoons olive oil

1/4 cup mayonnaise 3/4 cup plain whole-milk yogurt

1 large egg, lightly beaten 1 teaspoon fresh lemon juice #180688
1/2 teaspoon ground coriander Accompaniment: lemon wedges Bread Old
1/4 teaspoon cayenne Fashion White

PREPARATION Towne 1/2“ Slice

Heartland Baking
Mix together salmon, pita, mayonnaise, egg, coriander, cayenne, 1 tablespoon chives, 1 teaspoon zest, and 1/2 10/32Z

teaspoon salt. Season with black pepper and form into 4 cakes (4 inches in diameter).

Heat oil in a 12-inch heavy nonstick skillet over medium-high heat until it shimmers. Cook salmon cakes, turning over

once, until golden and just cooked through, 6 to 7 minutes total.

Stir together yogurt, lemon juice, 1/4 teaspoon salt, remaining tablespoon chives, and remaining 1/2 teaspoon zest.

Serve salmon cakes with sauce.

https://www.epicurious.com/recipes/food/views/salmon-cakes-with-lemon-yogurt-sauce-243164

Salmon with Fennel & Pernod
YIELD: Makes 2 servings | TOTAL TIME: 30 minutes

INGREDIENTS
1 1/2 teaspoons fennel seeds, crushed
1/4 cup (1/2 stick) butter, room temperature
2 tablespoons minced shallots
1 large fennel bulb with fronds

bulb quartered, then cut lengthwise into 1/4-inch-thick slices; 2
tablespoons fronds chopped, divided

2 6- to 7-ounce salmon fillets
2 tablespoons Pernod or other anise-flavored liqueur

PREPARATION
Stir fennel seeds in large nonstick skillet over medium
heat until fragrant, about 1 1/2 minutes. Transfer
seeds to small bowl; cool. Mix in butter, shallots, and 1
tablespoon fennel fronds; season butter mixture with
salt and pepper.

Melt 1 tablespoon butter mixture in same large nonstick skillet over medium heat. Add sliced fennel bulb and 1/4 cup water to
skillet; cover and cook until fennel is crisp-tender, about 8 minutes. Uncover skillet and sauté until fennel begins to brown, about
2 minutes. Transfer fennel to plate.

Sprinkle salmon with salt and pepper. Add 1 tablespoon butter mixture to same skillet and melt over medium heat. Add salmon;

cover and cook 5 minutes. Turn salmon over; add 1/4 cup water to skillet. Cover and continue cooking until salmon is just

opaque in center, about 5 minutes longer. Slide salmon to 1 side of skillet; return fennel to skillet. Add Pernod, 2 teaspoons

butter mixture, and remaining 1 tablespoon chopped fennel fronds; stir to heat through. Scan the code

Divide fennel mixture between 2 plates. Top with salmon; spoon remaining butter mixture to read our
over salmon. Street Beat
online flipbook
Source: https://www.epicurious.com/recipes/food/views/salmon-with-fennel-and-pernod-240682

SatuWreddanye,2st0Ahd1rpa9oryiL,lueg2Mnht0a,rS2ceh0a16s9,o2n:019 Restaurants introduce
seafood items ahead of Lent
2
0 Gain some inspiration from seafood specials national chains are offering
91 for the season. Consider doing a Friday Fish special, or even adding a unique
fish recipe to your regular menu.

Bret Thorn - February 16, 2019
https://www.nrn.com/seafood-trends/restaurants-introduce-seafood-items-ahead-lent/gallery?slide=1

Black Seed Bagels
Luke’s Lobster Bagel Sandwich: Bagel seasoned with dried oregano, garlic, thyme,
black pepper and celery salt topped with Maine lobster knuckle and claw meat, tarragon lobster
cream cheese and celery salad (celery, parsley, scallion, preserved lemon, capers and celery salt),
made in collaboration with Luke’s Lobster co-founder Ben Conniff and culinary director Lauren Gibson.

Captain D’s
Giant Fish Sandwich: Two pieces of batter-fried pollock with tartar sauce and lettuce on a warm, toasted bun.
Lobster Rolls: Seafood salad made with North Atlantic lobster on a warm bread roll.

City Barbeque
Smoked Salmon: Smoked Atlantic salmon seasoned with dill and served with a wedge of lemon over baby spring mix.

Coolgreens Crispy Fish
Salmon Club: Citrus-marinated baked salmon, diced Sandwich
bacon, sliced tomatoes, sliced red onion, spring mix and basil
mayonnaise on marbled rye.
“Kickin” Yellowfin Tuna: Seared tuna, sliced tomatoes, sliced
red onion, avocado, spicy mayonnaise and Dijon vinaigrette on a La
Baccia wheat bun.

Corner Bakery Café
Shrimp Scampi Linguine: Garlic roasted shrimp and linguine
tossed with garlic butter, tomato, parsley, lemon juice and Parmesan.

Del Taco
Jumbo Shrimp Taco: Fried jumbo shrimp with secret sauce,
shredded cabbage and pico de gallo in a warm flour tortilla, served with
a lime wedge.
Jumbo Shrimp Burrito: Fried jumbo shrimp, lime rice, shredded
cabbage, secret sauce and pico de gallo in a warm flour tortilla.
Epic Surf & Turf Burrito: Fried jumbo shrimp, grilled beef, lime
rice, shredded cabbage, pico de gallo and ranch sauce in an oversized warm flour tortilla.

Firebirds Wood Fired Grill
Crab Cake Sandwich: Crab cake with rémoulade sauce, lettuce, tomato and choice of a side.
Jumbo Lump Crab Cakes: Crab cakes with Old Bay seasoning, tortilla slaw and mango habanero chutney.
Grilled Salmon Bowl: Grilled salmon over a warm ancient grain salad (red quinoa, millet, farro, wheat berries and French green lentils)
with toasted pecans, asparagus, roasted red peppers, Craisins and goat cheese with citrus vinaigrette.

Jack in the Box
Fish Sandwich: Fried Alaska pollock fillet with shredded lettuce and tartar sauce on a toasted bun, served with fries and a drink.

Rusty Bucket
Baja Fish Tacos: Blackened fish in corn tortillas topped with pico
de gallo, green cabbage, avocado lime drizzle and cilantro served with
Cuban-style black beans and rice.

Teriyaki Madness
Teriyaki Salmon: Grilled, marinated 4-ounce salmon fillet with
choice of white rice, brown rice, fried rice or noodles, with stir-fried
vegetables and teriyaki sauce.

Grilled Walk-On’s Bistreaux and Bar
Salmon Boom Boom Shrimp Tacos: Fried shrimp in hot sauce topped with
Bowl cabbage, Jack cheese, tomato and green onion in a corn tortilla, served
with sweet potato fries.
Blackened Redfish: Blackened redfish with sweet corn grits, beurre
blanc, green beans and garlic bread.

Salmon Report
Sockeye Salmon

Sockeye Salmon is known for its characteristically deep red flesh color, silvery skin, and high oil content

that bring a rich flavor, making it the most desired of the wild salmon species. Market demand seldom

wavers and it is a popular salmon offering for both retail and food service application.

Despite a similar harvest to 2017, the sockeye market continues to strengthen with short supply and high

demand of this resource. The demand for high quality wild sustainable salmon worldwide drove market

prices even higher this year and there is no sign of it moderating soon. Our offerings consist of sustainably-

harvested and RFM Certified fillets and portions out of False Pass. Preliminary projections for the 2019 harvest for Bristol Bay, are a

potential 20%+ reduction which will keep pressure on the current market.

Keta Salmon

It sounds like a broken record but even Keta salmon are in short supply and market is up due to a poor 2018 harvest, but prices have

stabilized. The disastrous Pink harvest this year has put pressure on

the Keta market as well. Despite the strong market Keta remains, #741746

in perspective a good value. #449653 Wild Alaskan #449614
Wild Alaskan Salmon MSC Wild Alaskan
Coho Salmon Coho Salmon 6z Sockeye Fillet Keta Salmon 6z
Coho salmon is a species known to have off-and-on harvest Skinless MSC 1-3 lb - Skin On
and market. The 2018 harvest was up slightly from the Flying Flag Skinless
previous year (See harvest data below), but demand for Coho Flying Flag Flying Flag
is always greater than harvest. Coho is a great alternative 1/10# 1/25#
to Sockeye due to a slightly lower price and better meat and 1/10#

flavor than Keta.

King Salmon

King salmon are in short supply and there is no limit to market prices. Many areas in Alaska were closed this year and those areas that

did open had a struggling harvest. Overall harvest was 39% of the previous year.

Atlantic Salmon

Canada is the fourth-largest producer of farmed salmon in the world. The Atlantic salmon season ramps up as the 2018 wild salmon

season winds down.

I&taTloiamnatSo hPraismtap
YIELD: Makes 4 servings | TOTAL TIME: 25 minutes

INGREDIENTS
1/4 cup olive oil
1-2 cloves garlic chopped
1 cup small shrimp
20-25 in small tomatoes cut half (cherry or grape tomatoes)
1/4 grams cut chopped fresh Italian parsley
1 teaspoon oregano
pinch or 2 of hot pepper flakes (if desired)
1/4 teaspoon salt
2 - 3 leaves fresh basil chopped
3 cups cooked spaghetti

PREPARATION
1. In a medium frying pan add olive oil and garlic cook for approximately 30 seconds, then add the shrimp, tomatoes, parsley, oregano, salt,

hot pepper flakes and basil, stir to mix, cook on low to medium heat for approximately 10-15 minutes (stirring occasionally) until shrimp is

cooked (until shrimp is pink and opaque) and sauce has thickened.

2. Add cooked pasta and a half ladel of pasta water. Toss and cook on medium high for about 30 seconds. Serve immediately.

Source: https://anitalianinmykitchen.com/shrimp-and-tomato-pasta/

Other Items for Lent Season Scan the code
to read our
#520980 #225583 #466409 #350459 #198465 Street Beat
Aquastar Bornstein Fly Flag Passport Trident
1/10# 1/10# online flipbook
10/2# 4/5# Atlantic Salmon 1/15# Salmon Sockeye
Shrimp Pink Shrimp MSC Fillet 6Z Swai Fillet 5-7Z 6Z Sk/Of
13/15 Wild IQF Bnd Skls
Salad Skls/Pbo PBO
EZP 250/350Ct IQF
Cold Wtr

SatuWreddanye,2st0Ahd1rpa9oryiL,lueg2Mnht0a,rS2ceh0a16s9,o2n:019

2
0
91
Use
Lent as a
chance to
experiment

During Lent in 1962, the Filet-O-Fish sandwich
debuted at McDonald’s. The world has never been the
same. Perhaps that’s why Lent-inspired menu changes are
now practically de rigueur. Lent is largely about food.

During the six-week occasion, which began on Wednesday, Christians of many denominations and other observers
traditionally fast or forsake luxuries. Inc. recently spoke to entrepreneurs whose fasts included chocolate and bread.
Most observers, in addition to whatever other foods they’re giving up, abstain from meat during the 40-day period as well.

But they do eat fish and restaurants have noticed. “I think we’re one of the few Jewish families that really gets excited with the
Lenten holiday,” quips Roger Berkowitz, who since 1992 has been CEO of Legal Sea Foods, a 4,000-employee business with 34
seafood restaurants in six states. Berkowitz’s father founded the Boston-based company in 1950.

Berkowitz says that in the 1960s and ‘70s he used to see a spike in the consumption of cod and haddock, fish that are “easy to cook and
abundant and relatively inexpensive.” At some point, he says, the fish consumption at Lent evolved toward shellfish, swordfish, and tuna.

As it turns out, there’s a growing American tradition of restaurants modifying their menus for Lent--or using the six-week period as a chance
to experiment.

The foremost example is the first one: In 1962, McDonald launched its now-famous Filet-O-Fish sandwich during Lent. The idea came from a
franchisee named Lou Groen, whose restaurant was in the Cincinnati suburb of Monfort Heights, Ohio--where 87 percent of the population
was Catholic. At first, McDonald’s founder Ray Kroc was skeptical about Groen’s idea. “I don’t want my stores stunk up with the smell of
fish,” he told Groen, according to K. Annabelle Smith’s superb story on Smithsonian.com. Yet there may have been other reasons for Kroc’s
skepticism. Smith writes:
[Kroc] had a meat alternative idea of his own, called the “Hula Burger,” a piece of grilled pineapple and cheese on a bun. But Kroc was willing to
compromise: On Good Friday in 1962, both the Hula Burger and the Filet-O-Fish sandwiches would appear on the menu in selected locations-
-whichever sandwich sold the most would win. The final score? Hula Burger: 6, Filet-O-Fish: 350.

Score one for Groen. By 2013, McDonald’s was selling 300 million Filet-O-Fish sandwiches a year--23 percent of them during Lent,
according to Smith.

In recent years, other restaurants have used Lent as an opportunity to promote or add fish and non-meat options to their menus,
observes Christopher White in The Washington Times: During Lent in 2012, the hamburger chain Five Guys timed a publicity push for its
grilled cheese sandwich. During this year’s Lent, the Carl’s Jr. chain introduced its new Redhook Beer Battered Cod Fish Sandwich.
And it’s not just a chain or fast-food thing, notes Fern Glazer in Nation’s Restaurant News. At Molyvos in New York City, there are Lent dishes

like Seafood Phyllo Pies, made with shrimp, chopped
mussels, octopus and squid, fish, onions, herbs, and
lemon zest. At Red Star Tavern in Portland, Ore., the
Lent menu features Fisherman’s Stew, with mussels,
rockfish, potatoes, cabbage, and chorizo in a green
chile broth.

In short, the Lenten season is a promising and exciting
time of year in the food industry. Customers arrive
seeking meatless dishes, and the restaurants
generally succeed at pleasing them. With the notable
exception of those Hula Burgers back in ‘62.

Source: By Ilan Mochari, Senior Writer, Inc.
https://www.inc.com/ilan-mochari/lent-restaurants.html

Original Title: How Lent Changes Life at Restaurants

BURGERS, TACOS, 80 million Americans observe Lent.1 Of those,
AND MEATBALLS 74% seek Lent options in restaurants.
FOR LENT...WHAT?!?
Lent is observed from March 6 to April 20 in 2019
and calls for an abstinence from animal meat on all Fridays
during this time. Many people opt for fish or seafood instead.

With Impossible, your customers can enjoy their favorite
ground beef dishes, while observing Lent. That's because
Impossible is plant-based, but is so tasty, so juicy, and so
beefy that it even has die-hard meat lovers drooling.

Burgers, tacos, meatballs, lasagna, kebabs...if you can
make it with ground beef, you can make it with Impossible.

MG LESS
CHOLESTEROL GREENHOUSE
GAS EMISSIONS*
CONTAINS 14G TOTAL
FAT PER SERVING

ANTIBIOTICS G
ANIMAL PROTEIN
HORMONES
Scan the code
Source: 1. https://www.getflavor.com/leveraging-lent/ to read our
Claims based on a 4oz serving of uncooked Impossible product. Street Beat
*As compared to greenhouse gas emissions associated with the production of ground beef from cows.
online flipbook

SatuWreddanye,2st0Ahd1rpa9oryiL,lueg2Mnht0a,rS2ceh0a16s9,o2n:019 SIGNATURE FLAVOR:
GOING GREEN
2
0 This shareable dish of Middle Eastern Alaska Fish Cakes with Green
91 Tahini Sauce captures the big opportunity in bringing together seafood,
snackability and trending Eastern Med flavors

BY KATIE AYOUB | FEBRUARY 28, 2019
Source: https://www.getflavor.com/signature-flavor-going-green/
PHOTO CREDIT: ALASKA SEAFOOD
MARKETING INSTITUTE

Seafood has found a welcome
home in a number of overarching
trends, from the snackification of
menus to an exploration of global
flavors.

This shareable dish of Middle Eastern Alaska

Fish Cakes with Green Tahini Sauce captures

the big opportunity in bringing together seafood,

snackability and trending Eastern Med flavors.
“These fish cakes offer vibrant flavors in a shareable way,”

says Stephen Gerike, commercial foodservice marketing

representative for the Alaska Seafood Marketing Institute.

Starring Alaska sole (or flounder), they’re flavored with za’atar,

lemon zest, cilantro, parsley and mint, and served with a tahini dipping

sauce. “The tahini has fresh, sweet herbs and lemon juice to create a

nutty, pungent and well-balanced condiment that goes well with the mild

flavor of the fish cakes,” says Gerike.

“It adds even more good fat to this fresh, healthy dish.” Chefs are embracing tahini, that creamy sesame paste common in Levantine cooking,
using it as a dip, spread or base, then adding intriguing flavors to round it out.

This version works perfectly with fish cakes. “Using a mild white fish as the base of a fish cake allows operators to create a profitable and

healthy protein option,” he says.

He also points out the versatility, saying the profile can easily move to Southeast Asian by using lemongrass, fish
sauce, ginger and cilantro, or Japanese by adding sweet soy sauce and furikake.
#168270 GTSwaarithuehecinnei
JUST IN TIME Eastern Alaska Fish Cakes
Sole Dover Fillet
Prep Time 20 min. | Cook Time 15 min. | Servings 4
Skinless
Flying Flag

1/10#A

INGREDIENTS

For the Green Tahini Sauce: For the Middle Eastern Fish Cakes:

¼ cup fresh parsley 2 tablespoons roughly chopped cilantro

¼ cup fresh cilantro 2 tablespoons roughly chopped parsley

2 tablespoons fresh mint 1 tablespoon roughly chopped mint

¼ cup tahini 1 pound Alaska flounder or sole filets patted dry

1 tablespoon lemon juice No salt needed 1 tablespoon lemon zest

½ teaspoon Za’atar

INSTRUCTIONS 3 tablespoons olive oil

For the Green Tahini Sauce:

Put the parsley, cilantro, and mint in a food processor and pulse until finely chopped. Add the tahini, lemon juiceand 1 tablespoon water until

smooth. Continue blending, adding water 1 tablespoon at a time, until the desired consistency is reached (it should be thin enough to drizzle

but not watery). Set aside (can be made up to a few days ahead of time and refrigerated, but will thicken so bring to room temperature and

stir in a little more water as needed before serving).

For the Middle Eastern Fish Cakes:

Rinse out the food processor. Add the cilantro, parsley, mint, and pulse until finely chopped. Add the 1/3 of the flounder/sole, lemon zest,

za’atar and pulse until roughly chopped and combined (you want it to be well mixed but not a smooth paste).

Remove from the food processor and fold into remaining 2/3 pounds fish that has been chopped into ¼ inc dice

Form into 1½-inch patties.

Heat the vegetable oil in a large nonstick skillet over medium heat until shimmering. Add the patties, working in batches if necessary, and fry

for 2 to 3 minutes per side, until lightly browned and cooked through.

Transfer to a paper towel-lined plate as they finish cooking.

Serve the fish cakes as a starter with the green tahini sauce drizzled over or on the side for dipping. To make it a full meal, serve with a

couscous or freekeh and a simple salad of chopped tomato and cucumber.

Great Seafood Flavors
#5420 - DROP SHIP
#878258 #752673
GREATCape Cod Seasoning Trident Mrs. Friday
We blend familiar flavors of celery, bay and 1/10#
mustard with premium spices to create Cape Golden Ale Beer 1/10#
Cod Seasoning, providing a zesty flavor, brightBattered Cod 2Z Tavern Battered
Seafoodorange color and aromatic appeal.
Cod Fillet
2-3z

#510103 - DROP SHIP
Curry Madras Style
Based on a popular curry variation from

FLAVORSsoutheast India, Madras-Style Curry Powder

is a complex blend of warm, aromatic spices
including turmeric, cumin, coriander, and
fenugreek. Complex, warm flavor with mild
spice.
#532175 #122543
Mrs. Friday Flying Flag

12/6z 10/1#
Gourmet Steamer Clams
Breaded Shrimp
BFLY 31/40 17/22 CT

WOODLANDFOODS.COM • (847) 693-7573 • [email protected]

#623632 - DROP SHIP #974484 #78107
Tuxedo Sesame Seed Blend Flying Flag Lemons
Our Tuxedo Sesame Seed Blend is a striking Choice 6 Count
mix of white and black sesame seeds, which 5/2# Packer
have a mild, nutty, slightly sweet flavor and add Shrimp P&D 1/6 CT
delicate crunch to many dishes. T/On 16/20 Raw

White

#220666 - DROP SHIP Scan the code
Mediterranean Spice Blend to read our
Our culinary team blends a coarse medley Street Beat
of butcher-cut black peppercorns, sea salt,
garlic, chiles, spices and oregano for our online flipbook
Mediterranean Spice Blend.

MLoetnht:eEra’MssatreDcra:hy:A6ptMrhial-y2A11pr2il 20th

2
0
91
Easter Marketing Ideas for
Your Restaurant

Excerpts from https://blog.kulturekonnect.com/10-restaurant-marketing-ideas-for-easter-
weekend

With every holiday season comes the opportunity to market your brand
and attract new customers while maintaining the traditions your loyal
customers have come to love. Your daily advertisements and promotions are
critical during holidays. Adding announcements in your check presenters, social
media posts, and table tops about the details can boost your holiday event’s success.

1. Themed Brunch Menus
Holiday seasons allow us to set up specifically themed menus. For this year’s Easter, offer
your customers an Easter champagne brunch including items like Mimosas and Bloody
Mary’s. Brunches are excellent opportunities to get creative with food. You can incorporate
the spirit of Easter by serving egg-centric entrées, creative ham recipes, bunny-shaped cookies or
making bunny/egg latte art.

2. Engage Your Staff
Customers like being served by happy workers. Encourage your staff to wear pastel colors, or fuzzy bunny
ears to create an ambiance of Easter celebration and excitement.

3. Organize a Free Easter Egg Hunt
Every Easter, kids look forward to Easter egg hunts. This could be used as one of the simplest restaurant marketing
ideas for your Easter weekend. Use lots of colorful signs and ribbons to decorate your area. Hide chocolates and Easter
themed candies throughout your restaurant or patio and replenish them throughout the day. You could hide a coupon or
two for Mom and Dad’s next visit!

4. Organize a Visit by the Easter Bunny
To make things even more fun, get an Easter Bunny to pay a
surprise visit to your restaurant.

5. Plan a Pre-Easter Sunday Hops Fest
Plan a hops fest for the grownups on the Friday and Saturday
nights before Easter. Partner with a local brewery and plan
out a menu paired with their unique beers.

6. Dress Your Tables with Spring Bulbs
Spring bulbs in pretty containers will brighten your tables
and give a fresh Spring vibe to your entire restaurant. You
could offer one per customer to take home. Promote this
ahead of time!

7. Sweet Giveaways
Make this year’s Easter a memorable event by giving your
customers your own special lemon meringue pie, carrot
cake, or pastel cake pops.

8. Get the Word Out Via Social Media
Giving freebies and planning elaborate menus needs to be announced well ahead of time to get customers to plan their
Easter Sunday brunch with their extended family. Using social media is an excellent way of letting people know what you
will be offering and serving this Easter Weekend.

9. Instagram: Your Biggest Weapon
People who are in the food business know the importance of Instagram. Photograph your restaurant’s most visually
pleasing menu item or Easter special and stage it up on Instagram. Have your staff use the bunny ears and nose on
Snapchat to provide fun updates the week before Easter.

10. Time Your Campaign Appropriately
Restaurant business is a competitive market. Rolling out your online and offline campaign at the right time is a crucial
aspect. It should neither be too early, nor too late.

Easter
Brunch
Inspiration

#889391 #209503 #217950 #48070
Ravioli Butternut Dough Cinnamon Ham Carver Sauce Tabasco
Natural Juice
Squash Unckd Roll Smoked Applewood 12/12Z
1/10# 80/4Z
2/9#A #99017
#697583 #798477 Cream Cheese
Creamer Yogurt Greek #645051
Half & Half Ultra Plain Non Fat Bacon Neufchatel
Pasteurized 1/30#
6/32Z 10/12 Shingle
6/64Z Applewood Smoked Scan the code
#665035 to read our
#567949 Brownie Mix 1/15# Street Beat
Syrup Iced Coffee Triple Chocolate
#673495 online flipbook
Concentrate(d) 4/120Z Cheese Mozzarella
4/750ML
Fresh Ciliegini
2/3#

MLoetnhteE:ra’ssMtaeDrrac:yh:A6ptMrihaly-211A2pril 20th Easter can be a sweet
opportunity
2
0 Modified from this source: https://www.getflavor.com/12-ways-with-dessert/
91
The dessert category is often slow-moving when it comes to trend
adoption—most diners seem to want comfort, nostalgia and familiarity
by the time they get to the end of a meal. This is especially true during
holidays. But there are trending flavors and forms that can help boost
interest and differentiation in this category. Easter and Mother’s Day are perfect
opportunities to try a new twist on a favorite dessert.
Here are some trending themes that reflect a collective modern
sensibility, promising a sweet-tooth satisfaction
while serving up both intrigue and fun.

Smoked Sweets At Quaintrelle in Portland, Oregon,
Once reserved for inventive appetizers the chocolate-hazelnut panna cotta features
and cocktails, the smoking gun is getting marshmallow smoked with hazelnut shells.
more play at the end of the meal as pastry
chefs look to add depth of flavor that also has Photo credit: Quaintrelle
entertainment appeal. Smoke can be used to
introduce complexity to sugars and other ingredients,
or get trapped in a dish via a wrapping or enclosure, with
the final reveal at the table.

Culinary Cookies
Cookies have grown in every segment over the past decade, Datassential reports, but their strongest growth has actually
been in fine dining, with an increase in menu mentions of 64 percent.
Take Chicago’s Next, for one, where Grant Achatz, founding chef, presented an entire dessert inside a giant fortune cookie.
Macaroons, in particular, are the fastest-growing cookie variety on menus these days, according to Datassential, but the
possibilities are endless when it comes to one of America’s favorite treats.

In With The Old
From Ho Hos to Eskimo Pies, blasts from the past are claiming spots on dessert menus as playful
pastry chefs go for a retro-meets-whimsical approach. Thanks to their nostalgic charm, they also
work in over-the-top milkshakes.

Global Ice cream
While plain-old vanilla ice cream still has its place on menus and plated desserts, restaurants and shops are pushing
the envelope further in terms of form and flavor. Thai rolled ice cream, the unique, interactive and customizable treat,
continues to show up in shop form around the country. Filipino ube ice cream also fits into this category.

Churro Love
Fried dough never fails. Today, more operators are experimenting with churros, and they’re also integrating the churro
flavor into other desserts like ice cream and cake. The cinnamon-and-sugar-dusted Mexican fried treat continues to gain
traction on menus nationwide, with Datassential reporting a 43 percent increase in U.S. menu mentions.

Chile-infused
From chipotles to guajillos, Aleppo to Thai peppers, chiles of all shapes and heat levels are finding their way into desserts
as pastry chefs respond to consumers’ growing interest in bolder and authentic global flavors. Chocolate is still the flavor
base which lends itself well to this pairing, providing inspiration for expansion into other spicy-sweet profiles.

Flan as a Canvas
A staple sweet treat in Latin cuisine, the simple yet elegant flan takes shape in many variations depending on its region of
origin. Mexican- and Spanish-style flan typically has a caramelized top, while Venezuelan “flan,” or quesillo, features more
of a caramel infusion.
We’re also seeing a rise in cajeta, a Mexican caramel made by reducing goat’s milk that’s often incorporated into flan. The
custard-based dessert also offers the perfect canvas for experimenting with an endless variety of other flavor infusions,
toppings and pairings. As such, we’re seeing more chefs pick up on the customizability of this classic dessert with add-ins
like Nutella and even savory ingredients like butternut squash and fresh cheese.

Cold Smoked
Ripe Mango
#528749
WITH MANGO POUND CAKE, BROWN BUTTER RUM Mangoes

Packer
1/CTN

CARAMEL, AND WHIPPED COCONUT CREMEUX #502546

SPECIAL ORDER
Oil Coconut
35 Pound Bag in
Photo & Recipe Source: https://www.mango.org/recipes/cold-smoked-ripe-mango-with-mango-pound-cake-brown-butter-rum- Box No Additive
caramel-and-whipped-coconut-cremeux/
Ventura
1/35#
INGREDIENTS

Cold Smoked Mango Brown Butter Rum Caramel

5 ripe mangoes (As needed fruit tree wood, apple, cherry or peach) 3-2/3 c. granulated sugar

Mango Pound Cake 1/3 c. glucose syrup or corn syrup #982284
2 c. coconut oil, room temperature ¾ c. water SPECIAL ORDER
1-2/3 c. granulated sugar 1 ½ c. heavy cream
¾ c. brown butter Puree Mango

¼ t. fine grain salt 1/8 t. fine grain salt Perfpuree
2 ½ t. vanilla extract 1 vanilla bean, split and scraped 6/30Z
4 large whole egg, room temperature ¾ c. dark rum

2-2/3 c. all-purpose flour

1-1/8 t. baking soda Coconut Whipped Crémeux

1 ¼ t. baking powder 2 c. heavy cream

¾ c. coconut milk ½ c. granulated sugar

1 ½ c. pureed ripe mango, room temperature 1 c. shredded desiccated (dried) coconut

2 sheets of silver gelatin sheets, bloomed in ice water (2 t. powdered gelatin)

INSTRUCTIONS
Cold Smoked Mango
Peel mangos and cut the cheeks away from the seed. (Cut remaining fruit away from seed and reserve for use in Mango Pound Cake.)
Place fruit skin side down on glazing racks.
Prepare a fire in smoker, using wood that’s been soaked in water for a minimum of half an hour. Set temperature to 200ºF (100ºC) until wood starts to smoke. Turn
temperature dial off and place a deep hotel pan of ice near the bottom rack of the smoker. Then set temperature to 100ºF (40ºC).
Place mangoes on rack in the smoker and close the lid or door. For a light smoke flavor, smoke for 30 minutes; medium smoke, 45 minutes; heavy smoke, 60 plus minutes.

Mango Pound Cake

In the bowl of a 5 quart stand mixer, paddle coconut oil, granulated sugar, fine grain salt, and vanilla extract on medium speed until smooth and creamy, approximately

5 minutes.

Add eggs in four increments, padding for 30 seconds after each addition. After adding the final egg, scrape the bowl and paddle on medium for 2

minutes.

Sift together flour, soda, and powder.

Blend together coconut milk and mango puree. #421482
Fold the dry ingredients into the coconut oil mixture alternately with the mango-coconut milk mixture in three additions, ending with the dry
ingredients and scraping well in between. SHIP UPON RECEIPT
Deposit batter into a spray, lined, and sprayed half sheet pan. Level with an offset spatula as needed. Coconut Desiccated
Bake at 350° F (non-convection) for 15 minutes, rotate pans, and continue baking until “comes out clean,” approximately 15 additional
minutes. Unsweetened
Medium
Allow to cool to room temperature. Wrap and chill overnight. Marx Bros
1/25#
Trim as needed and slice cake into 5.5”x1.5” planks.

Wrap and hold for service.

Brown Butter Rum Caramel #792292 #128744
Combine sugar, glucose syrup, and water in a 3 quart, heavy bottom pot. Milk Coconut Whip Cream
Cook over high heat to a dark caramel, approximately 350°F. Heavy 40%
Turn off heat and carefully add cream, brown butter, salt, vanilla bean pods, and seeds. Chaokoh Stabilized Htst
Return to a boil, stirring until smooth. 24/13.5Z
Strain and chill in a stainless container set in an ice bath. 2/1GL
Allow to cool to 100°F and stir in rum. Continue to cool on ice bath to 40°F.
Refrigerate until needed.

Coconut Whipped Crémeux Scan the code
Heat heavy cream, granulated sugar, and coconut to a simmer in a pot. to read our
Stir in bloomed gelatin to dissolve. Street Beat
Set mixture aside to steep for at least 1 hour at room temp.
Strain though as fine mesh chinois and refrigerate overnight. online flipbook
In a stand mixture fitted with the whip attachment, whip coconut cream to stiff peaks. Transfer to a pastry bag.

Recipe courtesy of M. Kelly Wilson, CEPC - Culinary Institute of Charleston at Trident Technical College

Mother's
Day

May 12

Marketing Tips to make Mother’s Day a Success

Advertise Your Mother’s Day Promotion As A Rare Event
Millennium Restaurant in San Francisco is only open for brunch one day a year — Mother’s Day. This is a fantastic strategy. For
repeat guests, this creates an annual special treat. It also creates a sense of urgency and provides a special experience for repeat
guests who will remember the special menu and be one of the “lucky few” who was there to try it!
Also, consider trying the opposite — if every restaurant in town offers a special brunch menu, your restaurant could plan a fantastic
prix-fixe or tasting menu for Mother’s Day dinner. Your guests who have difficulty getting everyone together on a Sunday morning or
planning around church schedules will thank you.

Give Moms A Special Treatment
Promotions, where Moms get flowers, complimentary drinks, and other fun extras, are a nice way to make it a special meal for families
on the holiday. Even small bonuses are appreciated! Consider offering a complimentary dessert, specialty cocktail, or discount.
According to the National Restaurant Association, roughly 92 million Americans eat out on Mother’s Day. That means there
is a lot of people dining out, but also stiff competition for drawing a crowd among your nearby competitors.

Highlight your Inclusivity
Don’t alienate a subsection of moms and families by only catering to one version of what “mom” can mean—these days the
role of mom can be filled by plenty of people from grandmothers and nannies to daycare providers. Families can also have
two moms, two dads, or multiple “mom” roles—the rules of what makes a family is evolving, so make sure your take on
Mother’s Day fits the ever-expanding mold not only to be on the right side of history but to make sure your visitor net
is as wide as possible in the process. Be clear about the fact that “mom” and “family” aren’t strictly interpreted in your
establishment and that all moms are welcome.

Host a Mother’s Eve event
Most moms still like to have fun! If your restaurant is more of a bar than a brunch spot, host a Mother’s Eve bash
that offers free drinks for moms and sells a fun night out before a day where mom is guaranteed to be able
to sleep in if she wants. This way you can still capitalize on the Mother’s Day crowd in a fun and different way
without having to compete for a brunch crowd with everyone else in the morning. Brilliant.

Try Something Entirely Different With Your Mother’s Day Restaurant Menu
Another option is to break from tradition entirely and do something unique for Mother’s Day instead of or in addition
to your usual brunch. Bluestem Restaurant is offering a Mother’s Day tea with fine tea and pastries, which is a fun
and unique alternative to brunch reservations over this spring weekend.
Likewise, a chef’s tasting with pairings would be a fantastic event for wine lovers. Your restaurant could also plan
events that create additional “out of the box” options. For instance, bars and pubs can host food and drink specials,
or even live music, alongside a baseball game for sports-loving mothers and their families.

Don’t forget the cocktail menu
It turns out that what Mom really wants is a nice big glass of red or white. Wine sales on Mother’s Day are
historically 16% higher than the rest of the year according to data insights from Upserve. What’s more than that?
This is 7% higher than Valentine’s Day–the second highest sales holiday for vino. To capitalize on this, restaurants
should be prepared to offer specials and update the cocktail list to offer Prosecco, sangria and other wine-centric
beverages.

Chill down the bubbly and get ready to toast all the moms on Mother’s Day at your restaurant.

Source: https://upserve.com/restaurant-insider/mothers-day-marketing-ideas-restaurants/

CBreanbeCdiackt es

With Avocado Relish #630509
Crab King Red
3 Freestyle Points | 231 calories
Total Time: 1 hour 30 min | Prep Time: 15 minutes + refrigeration | Cook Time: 20 minutes 9/12 Split
Yield: 6 Servings, Serving Size: 1 cake with egg 1/20 lb

Treat Moms to this special dish – crab cakes benedict topped with avocado relish and a poached egg.

Perfect for breakfast, lunch or brunch! #798477

INGREDIENTS AVOCADO RELISH: Yogurt Greek
Plain Non Fat
FOR THE CRAB CAKES: (BEST IF MADE 1 HOUR AHEAD) 8 oz (2 small) ripe Hass avocados; diced 6/32Z
1 pound jumbo lump crabmeat, picked over 1/4 cup finely chopped red onion

2 tablespoons plain nonfat Greek yogurt 1 small tomato, seeded and diced small

1/2 cup panko breadcrumbs (or gluten-free panko) 2 tablespoons chopped fresh cilantro

2 large eggs, beaten 2 teaspoons fresh lime juice

1 teaspoon freshly squeezed lime juice 2 teaspoons extra virgin olive oil

2 tablespoons finely chopped fresh cilantro 1/4 teaspoon kosher salt & freshly ground black pepper

2 tablespoons finely chopped fresh chives POACHED EGGS:

1/4 teaspoon ground cumin 6 large eggs #145635
2-3 dashes tabasco sauce 2 teaspoons white or cider vinegar Crumbs Bread
1 teaspoon kosher salt
DIRECTIONS chopped cilantro, for garnish Panko Fine
FOR THE CRAB CAKES: Japanese Style
Place crab meat in medium mixing bowl.
In small mixing bowl, whisk together remaining ingredients Sig 5-Star
1/20#

Add yogurt mixture to crab meat and gently combine, do not over mix.

Shape into 6 – 3 1/2 inch cakes, refrigerate 1 hour or as long as overnight.

FOR THE AVOCADO RELISH: #111899

Gently combine all ingredients together in a medium bowl. Let sit at room temperature until ready to serve. Avocado Hass
Ripe 48ct
FOR THE POACHED EGGS: Packer
1/CTN
Crack eggs into individual small cups or ramekins.
Bring a pot of water to a boil. Add vinegar and salt. Reduce to simmer.

Use a spoon to stir the water so it is spinning around in a circle. This will keep the egg whites from spreading out away

from the yolk.

Carefully drop eggs one at a time into the center of the pot. #798014
Simmer for 2 minutes then turn off the heat. Cover and let sit for 2 more minutes. SHIP UPON
Gently remove eggs with a slotted spoon and place on plate lined with paper towels.
TO ASSEMBLE: RECEIPT
Spray oil in a large cast iron pan over medium-high heat. Vinegar Apple

Cider
Cook crab cakes for 4 to 5 minutes on each side until heated through and lightly browned. Place one cake on 6/128Z

each of 6 plates.

Gently stir Avocado Relish and place heaping pile on each crab cake.

Top with a poached egg and garnish with cilantro.

NUTRITION INFORMATION Cholesterol: 323.5mg Fiber: 3g Scan the code
Sodium: 796mg Sugar: 1g to read our
Calories: 231 calories Carbohydrates: 5.5g Protein: 24g Street Beat
Total Fat: 13g
Saturated Fat: 3g online flipbook

SOURCE: https://www.skinnytaste.com/crab-cakes-benedict-with-avocado-relish/

2
0
1
9

Culture may even be described simply as that which makes life worth living. - T.S. Eliot, Notes Toward a Definition of Culture, 1948

Are Consumer Trends Changing The
American Burger Industry?

There are few foods as ‘American’ as the hamburger. People are so crazy about their burgers that 71% of
all beef eaten in restaurants takes place between a hamburger bun.

With Americans eating about 50 billion burgers a year, this is one dish you’re going to want to keep on your
menu. This doesn’t mean you can just put together some ground beef and bread and expect your sales to
skyrocket though. It turns out the 3 out of 5 consumers want to know the backstory of their beef, and 68% of
them are Millennials. With the biggest generation yet wanting to know where your beef comes from, now is
the time to look at where you are sourcing your food and how you are sharing this information with your
customers.

This is where the mid-range burger joints are making a niche for themselves. With premium ingredients and
a scripted backstory of ranchers and happy cows, they are able to sell a burger at a much higher cost than
any fast food joint. By using “premium” ingredients, around 40% of guests are more likely to purchase and
spend slightly more to significantly more money on the burger. From a $1 value meal burger, people are
now looking at $8 fast casual burgers, with a seven dollar increase on the same meal you’re going to need
to be creative with your burger concepts.

It used to be there were only a few different levels of burgers. You have the fast food, the mid-range
restaurant, then the high-end. Now with places like Shake Shack and Smashburger opening and taking
over this field there is more competition for this 73 billion dollar business. They aren’t quite fast food,
because what fast food place talks about their locally sourced lettuce? There is something higher quality
about them that gets guests in the door.

The burger industry should listen to what the guests want. 46% of consumers want more chicken burgers,
with a close following of 42% wanting more turkey. Red meat has been somewhat labeled as a treat meal,
and not part of a regular diet, so a white meat burger can get those guests who don’t want to indulge as
much. In addition to chicken and turkey burgers, fish is another great tasting alternative that has proven
to be quite popular. Tuna, salmon and even shrimp make a really great patty for a burger.

Along with a great burger blend, whether it’s beef, chicken or a meat alternative, there are hundreds
of ways to make your burger stand out. High-end and upscale burger chefs have already shown us
the way forward with novel sauces, condiments and accompaniments that go beyond the traditional.
Consider grilled peppers, pickled anything, spicy horseradish sauces, gourmet cheeses, and the
growing popularity of adding an egg to everything! By upgrading your burgers, you won’t need to
apologize for raising the cost.

May is National Burger Month, so get the word out about your burgers, run a special, choose the best protein out there, the best bun and
your own style of burger! Let’s create a following at #burgerculture!

Modified from: https://upserve.com/restaurant-insider/consumer-trends-changing-american-burger/

Jalapeño #139394
Potatoes
Mashed Red Skin
Lamb Suprm

6/4#

Cheddar Bun Hamburger
Loaded Sesame 4”
Heartland
Baking
6/12CT
Burger #645051
Bacon
10/12 Shingle
with red skin Applewood
Smoked
mashed INGREDIENTS Daily
potatoes 3-4oz. (85-113g) Lamb’s Red Skin Mashed Potatoes 1/15#
Chopped canned or fresh Jalapeño #810087
Cheddar, shredded Beef Patty 5/1
1 hamburger bun
1 grilled beef patty Round 80%
Vacuum
2 slices cooked bacon CCB Traditional
2 Tbsp (30ml) spicy mayonnaise
DIRECTIONS 1/12#

Prepare 1 pouch mashed potatoes according to instructions. Mix in the jalapeños to taste and shredded cheddar.
Spread spicy mayonnaise on bottom bun. Place grilled beef patty and Lamb’s Red Skin mashed potatoes on top of
burger. Place 2 slices bacon on top of mashed potatoes. Place top of hamburger bun on top of bacon. Serve.
#228028
Modified Recipe: Lamb Weston Photo: Lamb Weston Mayonnaise

INGREDIENTS Heavy Duty
Deluxe
Sig 5-Star
1/4 Cup TABASCO® brand Chipotle Pepper Sauce 4/1GL

2 pounds lean ground beef

2 cloves garlic, minced

1 teaspoon salt #800043
Sauce Tabasco
6 hamburger buns Chipotle Pepper
Tabasco
Lettuce 12/5Z
Tomato slices
DIRECTIONS

Combine ground beef, 1/4 cup TABASCO Chipotle Sauce, garlic, and salt in a large bowl and mix well. Shape

into 6 patties. Grill or broil burgers to desired doneness. Place on bun bottoms and drizzle burgers with

additional TABASCO Chipotle Sauce. Add lettuce and tomato and top with remaining bun halves.

Recipe: https://www.tabasco.com/recipe/chipotle-burger/

#778745 Chipotle
Lettuce Iceberg Burger

Snoboy Scan the code
24/CT to read our
#110779 Street Beat
Tomatoes
2 Layer 5x6 online flipbook
Snoboy
1/LUG

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Culture may even be described simply as that which makes life worth living. - T.S. Eliot, Notes Toward a Definition of Culture, 1948

Off-the-beaten-path burger builds

SWEET HAWAIIAN BEEF SLIDERS #132319
Pineapple Sliced
INGREDIENTS:
1 pound Ground Beef (95% lean) in Juice
1 tablespoon Worcestershire sauce Dole
4 canned pineapple slices, drained 12/20Z
12 Hawaiian sweet or small whole wheat dinner rolls, split
Lettuce
Sauce:
1/4 cup barbecue sauce
1/4 cup pineapple preserves
1 tablespoon packed light brown sugar
COOKING:
Combine Ground Beef and Worcestershire sauce in medium bowl, mixing lightly but thoroughly.
Lightly shape into twelve 1/2-inch thick mini patties. Set aside.
Combine sauce ingredients in small saucepan; bring to a boil over medium heat, stirring frequently.
Remove from heat.
Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over
medium heat on preheated gas grill, covered, 9 to 11 minutes) until instant-read thermometer
inserted horizontally into center registers 160°F, turning occasionally.
Cook’s Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to
an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
Meanwhile brush pineapple slices with sauce and place on grid around patties. Grill pineapple
4 minutes, turning once and brushing with additional sauce. Remove pineapple, keep warm.
Brush burgers with remaining sauce after turning.
Cut each pineapple slice into thirds. Line bottom of each roll with lettuce, top with burger, then with pineapple piece.
Close sandwiches.

Photo & Recipe Source: https://www.beefitswhatsfordinner.com/

CAPRESE POLENTA BURGERS
INGREDIENTS:
1-1/2 pounds ground beef #234850
2/3 cup balsamic vinegar Roll Tea Sweet
1 package (16 to 18 ounces) refrigerated prepared polenta, cut into 8 slices Hawaiian 1.25z
2 tablespoons olive oil Heartland Bakin
Salt and pepper 16/12CT
1 package (8 ounces) fresh mozzarella cheese, cut into 8 slices
2 medium tomatoes, cut into 4 slices each
Thinly sliced fresh basil
COOKING:
Bring vinegar to a boil in 2-quart saucepan. Reduce heat; simmer, uncovered, 9 #840148
to 10 minutes or until reduced to 1/3 cup. Set aside. DROP SHIP
Polenta Italian
Cook’s Tip: Prepared balsamic syrup, available in large supermarkets and specialty food
stores, may be substituted for balsamic reduction. Fine
Meanwhile lightly shape ground beef into eight 1/2-inch thick patties. Roland

Brush polenta slices with oil. Place patties in center of grid over medium, ash- 4/5#

covered coals. Grill patties, uncovered, 11 to 12 minutes (over medium heat on
preheated gas grill, covered, 9 to 10 minutes), until instant-read thermometer
inserted horizontally into center registers 160°F, turning burgers occasionally #150337
and basting with 2 tablespoons reduced vinegar after turning. Arrange Cheese
Mozzarella Low
polenta around patties; grill 11 to 12 minutes (for gas, grill 9 to 10 minutes) Moisture Whole
or until heated through, turning once. Season burgers with salt and Milk Loaf
pepper, as desired. Galbani Profess
Cook’s Tip: Cooking times are for fresh or thoroughly thawed ground beef. Color is 8/5#A

not a reliable indicator of ground beef doneness.
For each serving, layer 1 each polenta slice, burger, mozzarella slice and
tomato slice. Drizzle with remaining vinegar and sprinkle with basil, as desired.
Photo & Recipe Source: https://www.beefitswhatsfordinner.com/

ST. LOUIS BURGERS #418188
Ravioli Cheese
INGREDIENTS: Medium Cooked
1 pound Ground Beef (93% lean or leaner)
4 frozen toasted cheese ravioli Della Vita
2/5#1/15#
4 tablespoons marinara sauce (comes with the ravioli)
1/4 cup part-skim ricotta cheese #734578
1 teaspoon dried Italian seasoning Sauce Marinara
Italian Kitchen
4 hamburger buns, split
Della Vita
COOKING: 6/#10
Prepare toasted ravioli and sauce per package directions.
Combine ricotta cheese and Italian seasoning. Add Ground Beef, #492197
Cheese Ricotta
mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick
patties. Deli Classic
Place patties on grid over medium, ash-covered coals. Grill, covered, 8 Galbani Profess

to 10 minutes (over medium heat on preheated gas grill, covered, 7 6/3#
to 9 minutes) until instant-read thermometer inserted horizontally
into center registers 160°F, turning occasionally.
Cook’s Tip: Cooking times are for fresh or

thoroughly thawed ground beef. Color is not
a reliable indicator of ground beef doneness.
Place burger on bottom half of each bun.
Evenly top burgers with marinara sauce
and ravioli. Close sandwiches.
Cook’s Tip: You may substitute your favorite marinara sauce, if desired.
Photo & Recipe Source: https://www.beefitswhatsfordinner.com/

Off-the-beaten fry path!

SMOKY BBQ FRIES WITH HABANERO-CILANTRO CREAM

INGREDIENTS

Step #1 (Smoky BBQ Seasoning): #258561
1 tbsp Sea Salt, Fine Fries R/c 3/8
2 tbsp Chipotle Powder, Ground Inch Extra Long
2 tbsp Black Pepper, Cracked Fancy Skin on
1 tbsp Cumin Seeds, Toasted Salt Brine Gluten
1 tbsp Onion Powder
1 tbsp Orange Peel, Dried Free
2 tbsp Sugar Sig 5-Star

6/5#

Step #2 (Habanero-Cilantro Cream):

8 oz Sour Cream

8 oz Mayonnaise

2 count Lime, Zested & Juiced

1 count Habanero Pepper, Stemmed & Seeded

2 oz Cilantro Leaves, Cleaned

1 tsp Kosher Salt

2 tbsp Sugar



Step #3 (Fries): #725787
Fancy Skin On Salt Brine 3/8” Straight Cut Sour Cream Real
18% Butter Fat
INSTRUCTIONS:
Step #1 (Smoky BBQ Seasoning): Gluten Free
Blend together the smoky BBQ seasoning ingredients in a spice grinder; transfer to a shaker. Columbia Vf

4/5#

Step #2 (Habanero-Cilantro Cream):

Combine the habanero–cilantro cream ingredients in the food processor bowl. Purée the ingredients until smooth and no

lumps remain. Store in refrigerator.

Step #3 (French Fries):

For each serving: prepare 10 oz of the french fries according to package directions.

Toss fries in a bowl with ½ Tbsp of seasoning. Scan the code
Transfer to a warm plate and serve with 2 oz portion of the flavored cream. to read our

Recipe Source: http://www.simplotfoods.com/Recipe/18729 Street Beat
online flipbook

499909 LID DOME F/10SQ/12-24Z HOT CUP WHT 12-24 OZ 10/100
678529
913345 LID DOME F/10SQ/12-24Z HOT CUP BLK 12-24 OZ 10/100
LID PLAS. DOME F/8 OZ HOT CUP BLACK
2 Share8 oz 1M
0695335 CONTAINERS

695343 CONTAINER,PAPER HOT 12 OZ WHITE 12 oz 20/50 ct

1542169 LID FOR 8-16OZ CONTAINER HIGH HEAT 8-16 oz 20/50 ct
9474374 6"X6" 4/100ct
the1 COMP TFPP SMARKLOCK CONTAIENR 9"X9" 1/120ct
649887
849182 1 COMP TFPP SMARKLOCK CONTAIENR

568208 PLATES

ResponsibilityPLATE PAPER 8.5" PATHWAYS
8.5" 5/125

PLATE PAPER 8.5" WHT 8.5" 4/125

PLACESETTER PREFERRED MOLDED

FIBER PLATE 10" 4/125ct

Survey: Restaurant diners FSA# Reusable Size Pack Size
will pay more for sustainable
packaging 850400 Description
850387
Sources: https://www.fastcasual.com/news/survey- 850374 CONTAINERS 16 OZ 150 CT
restaurant-diners-will-pay-more-for-sustainable-packaging/ 850348 24 OZ 150 CT
Oct. 15, 2018 CONT. PLAS 16 OZ RD W/LID BLK 32 OZ 150 CT
https://www.restaurantdive.com/news/majority-of-diners-will- 136990 CONT. PLAS 24 OZ RD W/LID BLK 48 OZ 150 CT
pay-more-for-sustainable-packaging/539778/ CONT. PLAS 32 OZ RD W/LID BLK
177576 CONT. PLAS 48 OZ RD W/LID BLK 38 oz 1/150
More than half of restaurant customers (55 percent) BLK CONTAINER RECT.38/OZ COMBO CLR
are willing to pay more for fast food products 473469 48 oz 1/150
packaged in sustainable materials, with 35 percent 377693 LID
stating they would pay up to 10 percent more, 273069 BLK CONTAINER RECT.48/OZ COMBO CLR 58 oz 1/150
according to a new Asia Pulp and Paper report. 669621 8 oz. 1/240ct
LID 16 oz 1/240ct
The study noted that compared to five years ago BLK CONTAINER RECT.58/OZ COMBO CLR 32 oz 1/240ct
food package sustainability is more important
to nearly two in three U.S. consumers, and it gets LID
even greater attention from millennials and Baby
Boomers, according to a press release. CLEAR DELI CONTAINER RND W/ LID
CLEAR DELI CONTAINER RND W/ LID
CLEAR DELI CONTAINER RND W/ LID

“Consumers demand smarter packaging that serves both quality and sustainability functions, so it is crucial for the food industry to adopt
recyclable and naturally compostable solutions and phase out disposable food packaging like plastics and polystyrene,” said Ian Lifshitz, vice
president of sustainability and stakeholder relations, APP, in the release. “As brands, they also have the opportunity to win over consumers
who choose companies that place sustainability at the heart of their business.”

The survey also reported that fewer than one in three (31 percent) of consumers think fast food/fast casual companies do a good job labeling
packaging with the proper disposal instructions.
It’s clear that consumers want to support sustainable businesses — or at least those that aspire to be sustainable — but whether people turn
thought into action remains murky at best. They also want convenience above all else, especially when choosing what to eat — a somewhat
contradictory stance. About 23% of waste stems from packaging, according to the
EPA, and that doesn’t include waste tossed into streets or waterways. As attention
turns to ingredient labeling, nutrition, supply chain transparency and living wages,
consumers and investors want waste and materials to fit the good-for-the-planet
image.

Two of three consumers, especially millennials and baby boomers, care more about the
sustainability of food packaging than they did five years ago, according to Asia Pulp &
Paper’s 2018 consumer trends report.

Forty-five percent of Americans consider sustainability when choosing a fast-food
restaurant, but only 31% think those businesses clearly label packaging with the
proposer disposal instructions.

Scientists and engineers are no doubt working tirelessly to create alternatives to wasteful
packaging, but high-quality options remain slim and typically more expensive than their
dated counterparts. However, companies boast about wins where they find them because
perception matters. Coca-Cola, meanwhile, has reported saving $180 million by adopting
bottles made from one-third sugar cane waste.

While committing to being better environmental stewards is important, more chains
could consider following through on their pledges by helping consumers recycle after
their meal, or touting what happens to the packaging once it leaves the restaurant. For
people who value environmental practices, this could attract more consumers who
applaud the fact that the restaurant is following through on their commitments —
resulting in a boost in sales from increased traffic and people who are willing to pay
more for those products.

FSA# Compostable Items Size Pack Size

583016 Des cription 60# 1/250ct
656468 20#
648783 BAGS PAPER 1/500ct
14X10X15.75 1/200ct
327800 BAG PAPER KRAFT 60# BISTRO 10x6.25x12
734777 BAG KRAFT 20# SHORTY 32 OZ 1/400CT
511646 24 OZ 1/400CT
761701 BAG SHOPPING ROPE HANDLE KRAFT 24 OZ 1/400CT
18 OZ 3/50CT
307689 BOWLS- LIDS
308352 16 OZ 20/25CT
142420 SUGARCANE BOWL 32OZ RND COMPST 12 OZ 1/500CT
307650 SUGARCANE 24 OZ NOODLE BOWL COMPST 12-32 OZ 10/50CT
262540 8 OZ 20/50CT
804744 DOME LID F/BOWL SUGARCANE 24 OZ COMPST 8 OZ 10/100CT
804757 PLA BOWL/LID COMBO 18 OZ CLEAR COMPST 16 OZ 8/50CT
742643 12-16 OZ 1/400CT
742656 CONTAINERS 24 OZ 1/400CT
408451 24-32 OZ 1/400CT
456019 CONTAINER PAPER SOUP 16 OZ CASCADIA COMPST 6X6X3 10/50CT
459684 CONTAINER PAPER SOUP 12 OZ CASCADIA COMPST 8X8X3 4/50CT
381632 8X8X3 1/160CT
381814 PLA LID F/12/16/32Z SOUP CONT WH COMPST 6"X6" 2/250ct
320168 CONTAINER PAPER SOUP 8 OZ CASCADIA COMPST 8"X8" 1/150ct
9"X9" 1/150ct
547931 PLA LID F/8 OZ SOUP CONT COMPST
548295 SUGARCANE CONT FOOD 16 OZ RECT COMPST #1 9/50ct
548308 #3 4/50ct
548321 PLA RECT LID CLR F/12/16 OZ CONT. COMPST #4 4/40ct
SUGARCANE CONTAINER RECT 24 OZ COMPST #8 6/50ct

PLA LID RECT CLR F/24/32 OZ CONT. COMPST
SUGARCANE CONTAINER HINGED 6X6X3 COMPST

SUGARCANE CONT HINGD 8X8X3 COMPST
CONT PLAS HNGD CLEAR 8X8X3 COMPOSTABLE

1-COMP FIBER BLEND CONTAINER
1-COMP FIBER BLEND CONTAINER
1-COMP FIBER BLEND CONTAINER

CONTAINERS PAPER

#1 NATURAL KRAFT PAPER CONTAINER
#3 NATURAL KRAFT PAPER CONTAINER
#4 NATURAL KRAFT PAPER CONTAINER
#8 NATURAL KRAFT PAPER CONTAINER

FSA# Paper Items Size Pack Size

Description

649250 BOWLS 12 oz 8/125

194735 BOWL PAPER 12Z PATHWAYS 16 OZ 20/50CT
246185 12 OZ 20/50CT
194697 CUPS-LIDS 8 OZ
569844 20 OZ 1M
537635 CUP PAPR HOT 16Z WHT 24 OZ 600
499909 CUP PAPER HOT 12Z WHT 12-24 OZ 500
678529 CUP PAPER HOT 8 OZ WHT 12-24 OZ 10/100
913345 CUP PAPER HOT 20 OZ WHT 8 oz 10/100
CUP PAPER HOT 24 OZ WHT 1M
695335 LID DOME F/10SQ/12-24Z HOT CUP WHT
695343 LID DOME F/10SQ/12-24Z HOT CUP BLK 12 oz 20/50 ct
542169 LID PLAS. DOME F/8 OZ HOT CUP BLACK
474374 8-16 oz 20/50 ct
CONTAINERS 6"X6" 4/100ct
649887 9"X9" 1/120ct
849182 CONTAINER,PAPER HOT 12 OZ WHITE
8.5" 5/125 Scan the code
568208 LID FOR 8-16OZ CONTAINER HIGH HEAT 8.5" 4/125 to read our
1 COMP TFPP SMARKLOCK CONTAIENR Street Beat
1 COMP TFPP SMARKLOCK CONTAIENR 10" 4/125ct
online flipbook
PLATES

PLATE PAPER 8.5" PATHWAYS
PLATE PAPER 8.5" WHT

PLACESETTER PREFERRED MOLDED
FIBER PLATE

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Culture may even be described simply as that which makes life worth living. - T.S. Eliot, Notes Toward a Definition of Culture, 1948

How better-burger brands can rise above

Consumers love burgers, especially better burgers. How do limited-service brands get them to order more?

According to the Datassential FLAVOR database, 85 percent of consumers say they love or like burgers. Claire Conaghan, syndicated group
manager, says burgers rank higher than 99 percent of the thousands of other foods in the database. Such a favored item will
always do well on menus, but, with competition tight, brands are forever figuring out
how to sell more. Here are a few ways limited-service restaurants are innovating to
seal the deal with already-on-board consumers.
Ask your sales
associate about
SO FRESH burger patties.
The better burger is still very much in vogue. “Fresh, never frozen” is a slogan
heard from leaders like Wendy’s in advertisements, but also a phrase that came They’re
experts!
up again and again while reporting this story from The Counter, Wayback Burgers,
The Habit, Culver’s, and more. Even McDonald’s is heeding the call, offering 100
percent fresh beef Quarter Pounders at most restaurants in the U.S. today. With all
these brands on board with the better-burger ingredients, restaurants are feeling the pressure to
set themselves apart even more. “It’s becoming more and more difficult to carve out signature
space in the burger category, as there is more competition than ever before in terms of both direct
competition and the sheer variety of dining choices our guests have today,” says Quinn Adkins,
Culver’s director of menu development. In response to this boom for the better, brands are turning
to new blends, over-the-top presentations, and worldly flavors to keep guests coming back.

BLEND NEW
Plant-based options like the Impossible Foods and Beyond Meat brands are trending, yes, but
restaurants are also experimenting with other light proteins, as well as blending beef with
vegetables. “I think the definition of ‘burger’ has already evolved to mean more than just beef,”
says Kim Bartley, chief marketing officer at White Castle.

TOP IT OFF
Social media’s hold on the restaurant industry is evidenced by the growing number of larger-than-
life burgers on fast-casual menus. “Over-the-top, head-turning hamburgers are gaining attention on
Instagram,” says Anne Addesso, a culinary applications coach from meat provider Johnsonville.

The Habit’s French Onion Char burger, for instance, tops a chargrilled beef patty with panko-fried onions rings, as well as a roasted sweet
onion sauce, caramelized onions, cheese, lettuce, and tomato.

WHERE IN THE WORLD
The inspiration for many new burger flavors and toppings is coming from other cuisines, such as German, South American, African, Asian,
and Cajun. The Counter’s Weaver predicts more world flavors are on the horizon for the brand and the industry as a whole. “Our guests are
flavor-curious,” he says.
Wayback Burgers’ winter 2019 LTO was the cajun-themed Big Easy Burger topped with a remoulade sauce, bacon, and cheese. And later this
year the brand plans to take inspiration from Germany in a new pretzel bun, says president Patrick Conlin.

BEYOND THE BURGER
Experts agree that these trends toward quality and innovation will continue, but what
customers are really seeking is authenticity to the brand and its products.

“I see consumers’ standards for high-quality ingredients continuing to rise over the
next few years. It’s become table stakes for customers, which is why you see some of
our competitors trying really hard to catch up,” says Scarborough of Wendy’s. Culver’s
Adkins sees the industry doubling down on the extreme burgers in order to generate
buzz, but says Culver’s will stick to innovating in a way that makes sense for the 700-
unit brand, leveraging quality and hospitality.

And Chedda Burger’s Andrus sees his market in Utah starting to shift from national or
even regional chains to local concepts. “I believe customers value the authenticity of
local brands and the unique, craft experience those brands can provide,” he says.

Source: https://www.qsrmagazine.com/burgers/how-better-burger-brands-can-rise-above

Certified Angus Beef® #629517
Mixed-In Barbecue Bacon Cheddar Burger Beef Ground
81/19 Chuck
Incredible flavor in every bite of a Mixed-in Barbecue Bacon Cheddar Choice Angus
Burger. Bold sauce, bacon, cheese, and onion are mixed into ground beef
and grilled to juicy perfection. Chub
CAB R
6/10#A

Serves 6 #319259

INGREDIENTS: Bun Hamburger
2 pounds Certified Angus Beef ® ground beef (80/20) Red Onion Tied
1 large onion, finely diced (2 cups)
2 tablespoons butter 4.25 Inch
Stone Ground
1/4 cup barbecue sauce
6/12CT

1 tablespoon Worcestershire sauce
2 tablespoons ancho chili powder
1 1/2 teaspoons coarse kosher salt
1 teaspoon freshly cracked pepper #201570
8 ounces thick cut bacon, hand diced 1/8-inch Sauce BBQ
4 ounces grated cheddar
Smoky
6 onion burger buns Smokehouse

4/1GL

INSTRUCTIONS:
Sauté onion in butter one to two minutes on medium-high heat until
transparent. Transfer to a mixing bowl. Add barbecue sauce, Worcestershire,
ancho, salt and pepper. Allow to cool to room temperature.
By hand, combine ground beef, bacon and cheese with onion mixture. Form into six patties and grill over
medium heat until internal temperature is 160°F.
Suggested toppings - Grilled red onion, grilled green pepper, more bacon,

barbeque sauce, potato chips.

Photo & Recipe Source: https://www.certifiedangusbeef.com/recipes/recipedetail.aspx?id=643

Sideliners become headliners!

Move your waffle fries off the side - place them front and center by using them as the “bun”!

Green Chile Cheese Slider

INGREDIENTS
Step #1 (Cheese Sauce):
4.0 oz Butter, unsalted
4.0 fl oz Milk
16.0 oz Processed white cheese, cubed
8.0 oz Green chiles, canned, diced
Salt and pepper to taste

Step #2 (Sliders):
20.0 count Beef patties, slider sized, prepared
40.0 count Zesty Waffle Fries, 6/4.5lb
15.0 oz RoastWorks®: Flame-Roasted Peppers & Onions 6/2.5lb
3.0 oz Jalapeño, sliced
10.0 count Cherry tomatoes, halved

INSTRUCTIONS #262708 #736481
Step #1 (Cheese Sauce): Fries Zesty Vegetable Onion
Melt butter in a saucepan over low heat. Add milk and cheese; cook until melted.
Add the green chilies, salt, and pepper. Reserve warm. Waffle & Pepper Mix
Step #2 (Sliders): Sig 5-Star Roasted
For each serving; prepare four lattice fries according to the package directions. Saute
1-1/2 oz. of peppers and onions according to the package directions 6/4.5# Roastworks
Top two lattice fries each with seasoned cooked beef patty, 3/4 fl. oz. cheese sauce, 6/2.5#
3/4 oz. peppers and onions and top each with remaining fries. Garnish each slider
with a slice of jalapeno and a half cherry tomato. Scan the code
to read our
Recipe Source: http://www.simplotfoods.com/Recipe/28750 Street Beat

online flipbook

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Culture may even be described simply as that which makes life worth living. - T.S. Eliot, Notes Toward a Definition of Culture, 1948

5 Must Try Burger Trends

Modified from: https://www.unileverfoodsolutionsarabia.com/en/chef-inspiration/hellmanns/2018/5-must-try-burger-
trends.html

Crunchy Toppings

A layer of crunch adds great texture to juicy burgers. Try adding potato chips, crispy vegetables or
other deep fried foods. Keep it simple and delcious by adding a jumbo onion ring to any of your
burgers or go exotic and add crunch with Asian noodles or pickled anything!
Here’s some onion ring suggestions: FSA #42636, 12/2#, Kickstart Onion Ring, Gourmet
Breaded, 5/8”, 16/# or FSA #42584, 6/2.5#, Kicks/Brew Onion Ring, Beer Battered, 5/8”, 21/#

Egg on Top

Bring together burgers and breakfast by popping a fried egg on top of your burger patty. Consider
running your breakfast burger as a late night special and include an Uber or similar service discount.

Experiment with Buns Make sure
your bun can
It’s not just the toppings you can change. Use an alternative to your regular withstand the
bun - think waffles, pretzel rolls or ciabatta. If you make your own buns, try awesomeness
some creative color infusions (see back page). Also, be considerate of special
dietary needs and offer gluten-free options as well. you put in
Try this ciabatta bun from Stoneground: FSA #279401, Bun Ciabatta 4 between!
Inch, 6/12 ct or this broiche from Franz Family Bakery: FSA #681478,
Bun Hamburger 4.5 Inch Brioche Split Top, 6/12 ct

Meat Feast

We’ve been promoting this all summer because it’s a mighty burger trend! Pack an extra flavor punch by adding a second or
even third meat on top of a traditional burger patty. Or create your own custom burger blend by mixing a high quality ground beef with
brisket, sausage or a variety of mushrooms.

It’s All in the Sauce #78307
Vegetable
Turn your diners loose with sauces. Serve burgers open face with a collection of condiment ingredients Ground Burger
and see what combinations they create. Plant Based
Impossible
From Impossible and Beyond, plant-based burgers are taking
over the world 4/5#

Source: https://www.restaurant-hospitality.com/food-trends/impossible-and-beyond-plant-based-burgers-are-taking-
over-world

The humble veggie burger has never been so buzzworthy. Since introducing the world to the I-can’t-
believe-it’s-not-meat vegan burger patty, Impossible Foods and Beyond Meat have taken the restaurant
industry by storm. The Impossible Burger can now be found on mainstream menus like Red Robin,
White Castle, and some Burger King locations. Beyond Meat went public earlier this month in an
IPO of $25 per share that has since more than tripled.

According to recent market data from The NPD Group, shipments for plant-based proteins have
grown by 32% over the past two years, and the vast majority, 86%, aren’t identified as vegan or
vegetarian. “This plant-based protein growth is not anti-meat, it’s pro-protein,” Darren Seifer, food
and beverage analyst at The NPD Group, said. “These burgers are now showing up on mainstream
restaurants because it really does taste like a burger. In the past with veggie burgers, you knew
what you were getting into and didn’t expect a meat flavor. Now you don’t have to give up the
taste while still eating less meat. Americans want more choices.”

Although the popularity of Beyond Meat and Impossible Burger has recently spread to national quick-service chains, the roots of these new
plant-based patties are in independent restaurants and smaller chains.

Consumer Trend Reports Preferences White Bun 57%
Wheat Bun 33%
Burger Percent that would consider ordering.

See all burger component preferences
and TURF analysis in the full report.

A Big Bite of Lettuce 71%
Burger Insights Tomatoes 66%

Ketchup 65%
Mayo 57%

55% 35% 48%

of consumers eat of consumers are willing to
burgers either strongly agree wait longer for
at home or at that they’re a build-your-
foodservice at willing to pay own burger
least once a week more for premium
toppings American 70%
59% Cheddar 59%
47%
say affordability Beef 87%
is one of the most of consumers Veggie
important factors are concerned 23%
when deciding about the quality
where to order and freshness of 42%
a burger burgers ordered
for delivery have a preferred
restaurant for
burger occasions

© 2019 Technomic, Inc. | [email protected] | 312.506.4060

Just for fun.... Scan the code
to read our
Modified from: https://www.hindustantimes.com/health-and-fitness/rise-of-colourful-burgers-is-the-latest- Street Beat
food-trend-to-take-over-mumbai/story-ND4k0HU8NT50pJBRkv9BbM.html
online flipbook
Colorful burgers — green, red, pink, and black — have taken social media by storm. International food chain
Burger King introduced their all-black burger with black cheese and black sauce first in Japan in 2012
and it’s now catching on in the US. The trend of giving a modern twist to old recipes is the in thing to do.
The more attractive a dish looks, the more people will want to order it and share it for their world to see.

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What Customers Want: Digital Convenience

https://www.restaurant-hospitality.com/consumer-trends/what-customers-want-digital-convenience

If you want to win with today’s consumers you need to give them the food they want, where they want it and when they want it. The solution
to meeting those demands, according to the latest research from The NPD Group, is for operators to deliver digital convenience.

“[Digital and delivery] are really among the only sources of growth in the industry,” said David Portalatin, NPD vice president and food
industry analyst.

According to NPD’s recently released “Delivering Digital Convenience” report, about 5 percent of all restaurant orders are placed digitally, an
increase of about 23 percent in the last year. The majority of those digital orders are placed by mobile app.

While total restaurant traffic has been flat the last few years, in the year ended December 2018, total foodservice
delivery orders were at 1.9 billion, up 6 percent over the prior year, NPD found.

“Digital is a little more than half of all delivery. “It’s growing like crazy,” said Portalatin. “The future is on the Digital orders
smartphone.” grew 23 percent
Among the smartphone-loving consumers driving the growth are Millennials, the first generation to adopt digital, in 2018, says The
and Gen Z, the first truly digital native generation. “[Gen Z is] the generation who can Facetime their friends, text
their moms and order a pizza all at the same time,” said Portalatin. NPD Groups

These consumers use mobile apps, often the restaurant’s own, to do everything from look up what’s on the menu, how much
it costs, what other customers are saying about it, and, of course, order or re-order and pay.

Ironically, some of the top reasons consumers say they prefer digital ordering — to earn rewards, save money and ensure order accuracy
— are the things NPD found to be lacking most.

“For operators it’s not just enough to facilitate digital to place an order,” said Portalatin. “They need to mine customer data. [Make mobile]
sticky by using it as a loyalty generating vehicle, reward people.”

The Rise of Online Ordering

https://upserve.com/restaurant-insider/restaurant-industry-trends/

According to the National Restaurant Association, three in five U.S. consumers order delivery or
takeout at least once a week.

Delivery sales could rise an annual average of more than 20 percent to $365 billion worldwide
by 2030, from $35 billion according to investment bank UBS. A recent study
conducted by CHD Expert shows that restaurants will see this revenue from
a variety of venues:
The statistics are
staggering: 86%
of consumers • Pick-up is projected to generate $124 billion in sales this year.
are using off- • Direct delivery from a restaurant: $32 billion.
• Delivery from a third-party delivery company: $13 billion.
premise services
at least monthly.
- Technomic. While direct delivery from restaurants still reigns supreme, the crowded
third-party app space is getting creative with their approach to attract new
diners to their platforms. According to Restaurant Business, subscription
models that eliminate per-delivery fees in favor of a flat-rate subscription
will emerge to present a clearer value proposition for consumers. This could provide a true
competitive edge for third-party delivery apps that need to make an impression on those
interested in ordering delivery.

Consumer Trend Reports Eco-friendly Price 67% of third-party delivery users
Thresholds would be willing to pay a
OTaffk-ePoruetm&ise monthly fee in order to have
Willingness to pay extra based on delivery fees waived
the following statements
See how much they’d pay for this benefit in the full report.
See how much extra respondents are willing to pay
for all statements in the full report

2016 2018

Delivery’s Here!

16% 36% 32¢ 21% 35% 22% 43%
Extra
on avg.
68% 58%
Eco-friendly packaging available 100% recycled, compostable, Help save the trees and the planet!
for an additional charge biodegrable eco-friendly packaging Eco-friendly packaging is available
available for an additional charge.
for an additional charge

of regular takeout of all foodservice “I typically
users (once a orders are for purchase
month+) say they carryout and more food
order takeout at delivery among when I order
least three to four regular takeout for carryout or
times per month consumers delivery than
dine-in”
33% 30%
of consumers who of consumers 43%
order takeout more say they typically Among Ages 23%
often than in 2016 purchase more Among
say it’s due to easy- food when ordering 18- 34 Ages 35+
to-use new mobile carryout versus
apps and amenities dining in

© 2018 Technomic Inc. | [email protected] | 312.506.4060 Scan the code
to read our
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2 keep it
0
1 clean!

9

Restaurant Cleaning: 6 Neglected Areas You Should Clean ASAP!

https://www.wasserstrom.com/blog/2018/12/18/restaurant-cleaning-tips/

Restaurant cleaning isn’t at the top of anyone’s list. But it is essential for a number of reasons. First
and foremost, if you don’t keep up with your restaurant cleaning, you may run afoul of the Health
Department. No one wants that. Especially now that services like Yelp are adding health inspection
scores to online reviews. Yikes!
But perhaps even more important is the impression that a clean restaurant makes on your
customers. Subtle cues about how clean or dirty your restaurant is can leave a lasting impression on
your customers. And you certainly don’t want to become a restaurant that makes people sick either.
Especially during the colder months, proper restaurant cleaning is essential in helping to curb the

spread of all sorts of disease-causing organisms.
Develop a maintenance and cleaning plan - a posted schedule. And of course, you will need the
appropriate janitorial supplies and equipment. Having the right cleaning products and chemicals
for different jobs not only helps ensure that your cleaning is done right but it also makes it easier for
your employees. So let’s dive into those neglected areas that you probably need to clean right now!

1. Can Openers

Can openers are a staple of food preparation. And often, what is inside those giant cans ends up on
the blade and handle. The contents of these cans is most often a food product. And food products
can become a health hazard when left uncleaned on a surface even for short periods of time. Can
openers get used frequently as well. This means that you can end up with cross-contamination
too. All very bad stuff.
But fortunately, it is fairly easy to clean and maintain your can opener. The main piece to be concerned
about is the blade. The blade is the part that cuts into the can itself. Because it punctures the can, the blade often comes into contact
with the content of the can. But with a little care, you can keep your can opener like new.

2. Soda Fountain Dispenser Nozzles

It doesn’t matter if your soda fountain is customer-facing or if your employees fill drinks for your customers. The dispenser nozzles (the
place where the drink comes out into the cup) can get nasty very quickly. And because the syrup used is basically a sugar solution, it is an
excellent medium for the growth of all sorts of unwanted organisms that love to feed on the sugary syrup.
“Implementing thorough sanitary practices leaves a good impression with guests,” says Therron Foley, director of the Foodservice Quality
Group, Coca-Cola North America. “And, a solid routine ensures your dispenser pours quality tasting beverages every time.”
The Coca-Cola cleaning guide starts with some excellent advice: Wash your hands. It’s a simple thing that often goes overlooked. Washing
your hands helps to avoid cross-contamination.
The actual process of cleaning the dispenser is pretty straightforward. First, remove the nozzles and diffusers from the unit. Clean them with
a brush to remove any material that has dried on to them. They recommend using a chlorine-based sanitizer to scrub the pieces and then
to use as a soak for at least 3 minutes. Rinse them, let them dry and replace them on the unit. Simple, right?
Coca-Cola also recommends daily cleaning of the exterior of the dispenser including the drip pan and the ice chute. They also recommend
emptying and cleaning the ice bin with special attention to the sides of the ice bin. Ice machines and bins are notorious for developing
“slime.” More on that in a bit.

3. Menus

A restaurant menu is often an essential part of the overall dining experience. Some establishments go to great lengths to create the perfect
menu as a showcase for all their wonderful meals. But menus might be the single greatest disease vector in a restaurant. They get handled
by tons of people and they rarely get replaced or cleaned. Studies have shown that the germs that cause colds and flus can survive on hard
surfaces for 18 hours or more. So you may not be just handling the germs of the last person to touch your menu. You could be handling the
germs of everyone that has held that menu over the last day or more!
“Good Morning America” investigated and found that restaurant menus can contain 100 times more bacteria than the restaurant’s toilet
seats. In fact, they swabbed menus and found an average of 185,000 bacteria on the surfaces.
So what can you do?
If your menu is plain paper, be sure to replace them often. There is no easy way to disinfect paper without messing up
the menu appearance. But there are alternatives. First, you could laminate your menu. But that can get expensive and
cumbersome, especially if you change your menu frequently. As an alternative, consider a menu cover.
(Continued on the back.)

A plastic or vinyl menu cover may be just the thing to preserve your beautiful menu and to help keep your
customers healthy. Menu covers can be cleaned and sanitized fairly easily. Because of their frequent use and
high propensity to retain germs and bacteria, menus in covers may need to be cleaned several times per
shift. At minimum, they should be cleaned thoroughly each day.

4. High Chairs & Booster Seats

We love babies and children. But let’s be honest: kids are mobile disease vectors that can infect everything
they touch. High chairs and booster seats can be some of the filthiest things in a restaurant. And many
restaurants don’t have a good plan for cleaning and disinfecting these pieces. And to top it off, high chairs
can be complicated to clean properly. These chairs can be made of different materials include wood,
plastic, and metal. In addition, some high chairs can have a fabric covering component. Each of these
materials may require different cleaning strategies.
If there is an eating tray, that should be the primary focus of your cleaning efforts. These are typically
made of plastic and can be cleaned and disinfected pretty easily. These trays need to be thoroughly
cleaned after every use. Wooden chairs need to be cleaned regularly. A diluted solution of bleach or
vinegar can be used. Be sure to check with the manufacturer for their recommendations for cleaning
the product.
One of the most challenging parts to clean is the restraint system. Made of nylon straps and
plastic clasps typically, it can be quite difficult to get debris out of all the nooks and crannies. This is
challenging enough when the debris is just simple foodstuffs. But when the mess involves bodily fluids (not uncommon
unfortunately) then it crosses over from being difficult to potentially dangerous.
So take extra special care to thoroughly clean your high chairs and booster seats. The only thing worse than getting a reputation for making
your customers sick is when those customers are babies.

5. Ice Accessories

Ice machines have a notorious reputation for being dirty and hard to clean. While modern ice makers have gotten much better at helping
restaurants keep them clean and safe, any piece of equipment that is left uncared for can become a cleanliness nightmare. Ice machines are
no exception. Many resources will tell you that you need to empty and clean your ice maker’s bin each and every day. Unfortunately, if
your restaurant is open for more than 12 hours a day, starting each day with an empty ice bin may be a problem. Depending on your machine,
you may not be able to produce enough ice in time to cover demand.
However, that doesn’t mean that you should never clean the bin. You definitely should. It’s one of the places that health inspectors review
closely and it can easily get you a bad grade on their report. Follow your machine manufacturers instructions on cleaning the bin and do it as
often as you can. A weekly schedule is probably appropriate for most businesses.
But there is another aspect to the humble ice machine that often goes overlooked: The ice scoop. Whether they are metal or plastic, ice scoops
come into contact with workers’ hands and can become the source of problems once inserted into the ice itself. Given their proximity to things
like soda fountains and other food materials, ice scoops can get cross-contaminated pretty easily. Fortunately, this is an easy problem to solve.
Ice scoops should be washed daily. Most are dishwasher safe. And an even better practice would be to swap the scoop out once per shift.
The same advice follows for any other accessories you use to produce, move or serve ice to your customers. For example, many restaurants
have a large commercial ice maker in back and then move ice from there to individual bins or serving stations. This is often done with a bucket
or other large container. These containers need to be cleaned daily as well to avoid problems.

6. Everything on the Tabletop

We saved the best/worst for last. The bad news is that nearly everything that sits on a restaurant tabletop is a candidate for germs, bacteria
and general grossness. Let’s start with the salt and pepper shakers. No one thinks about these things, but they come into contact with a lot
of hands. And with their proximity to foodstuffs, they get filthy pretty easily. According to that same GMA study we mentioned earlier, the
pepper shaker was the second germiest thing they found.
Unfortunately, salt and pepper shakers are very difficult to clean. Truly, the only way to really be sure that you are thoroughly cleaning these
items is to have two sets of shakers. You can take the product out of the old shakers (if it is not visibly contaminated) and pour it into the clean
shakers. Then run the dirty shakers through the dishwasher to disinfect. Lather, rinse, repeat - hopefully on a weekly basis, at least.
This is a laborious, manual process and you rarely hear of restaurants employing this kind of rigor. But if you aren’t doing something to clean
the shakers, it’s a safe bet that they are gross.

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2 labor
0
1

9 intensive

How to Calculate Labor Cost in your Restaurant

Last updated on 7/23/2019
https://www.webstaurantstore.com/article/220/how-to-reduce-labor-costs.html

Labor costs are a major expense in the restaurant industry. As a business you should aim to be cost 1. A whopping 45% of diners go out to eat multiple times a week,
efficient when purchasing food products and spend as little as possible, but on the other hand, you need with another 20% going out to eat once a week.
to keep your restaurant properly staffed with competent and productive employees. By hiring the right
staff, utilizing them well, and using technology in your restaurant, your bottom line can benefit greatly. 2. The Restaurant Performance Index (RPI) sits at 101.6 as of May
2019. Anything over 100 is considered a time of growth for
Calculating Labor Costs in Your Restaurant restaurants.

You can choose to track your labor costs on a quarterly, monthly, or weekly basis, depending on your 3. Projected annual sales in the restaurant industry are $863
preference. Here’s instructions for how to calculate individual employee labor costs. billion – that’s 4% of the country’s gross domestic product.
1. Split out your employees with the same pay rates into a spreadsheet, chart, or list.
2. Write their names, pay rates, and the number of hours they worked in one month. 4. In 1955, the restaurant industry comprised 25% of the family
3. Multiply their hourly rate by the hours they worked to find each employee’s individual labor cost. food dollar. In 2019, that number rose to 51%.
4. If you have salaried workers, divide their yearly salary by 12 to find their labor cost per month.
5. Add all of those numbers together to find your total labor costs for one month. 5. American consumers spend 33% of their income on housing,
6. If you would like to know your labor costs for the year, simply add each month’s labor costs all 15.8% on transportation, and 12.6% on food.

together. 6. 1 in 3 Americans have their first job experience in restaurants -
6 in 10 adults have worked in restaurants at some point.

7. 52% of restaurant professionals named high operating and
food costs as a top challenge.

Source: https://pos.toasttab.com/blog/restaurant-management-
statistics

How to Calculate Labor Cost Percentage

Use this common formula to find your labor as a percentage of sales. First, you have to figure out what your restaurant’s annual revenue is by adding up all
of your sales before taxes are deducted for the year. Take the total labor costs you just found and divide it by your total revenue. Lastly, multiple your answer
by 100 to figure out your restaurant’s labor cost percentage.
Ideally, this percentage should be under 30 percent. If it’s over 30%, there are some other factors that can affect this percentage, like slow business, employee
turnover, etc.

How to Reduce Restaurant Labor Costs

As a restaurant owner, you don’t want your money to go to waste. Employee labor costs can be one of your biggest expenses. Continue reading to find out
how you can reduce employee labor costs.

Fully Utilize Your Staff

Here are a few tips for how your restaurant can fully utilize existing and future
staff members.
1. Thoroughly and regularly train staff
2. Create an employee handbook
3. Cross-train staff on other positions
4. Re-train staff to sharpen skills and remind everyone of proper procedures
5. Schedule veterans and rookies together
6. On regularly slow business days, create a lighter schedule to prevent

overstaffing

Upgrade & Use Technology in Your Restaurant

Technology has become an essential tool in the foodservice industry, and
increasingly there have been advances in technology that can help you lower
your labor costs. Here are some ways technology can help.
1. Utilize food delivery apps like UberEats, Grubhub, and Postmates
2. Install kiosks at your front counter, booths, and tables for food ordering
3. Have digital transaction options like PayPal, Stripe, or Square to speed up

customer checkout
4. Replace inefficient equipment with high-tech cooking equipment like:
5. Combi-ovens
6. Automatic food mixers
7. Sous vide immersion circulators
8. Accelerated cooking countertop ovens
9. Programmable fryers
Choosing how and where to make cuts that help reduce your labor costs can be a difficult decision for restaurant owners, but there are ways to lower your
costs without firing employees. By reducing labor costs and integrating technology in your restaurant, you can cut costs in the long run and increase revenue.
Additionally, you can impact your bottom line by using more advanced kitchen equipment and food delivery apps.

Dips & Dustings Make More to Love GRILLED ONION HORSERADISH SAUCE
Yield: 1 quart
Source: https://www.mccainusafoodservice.com/trends/details/extend-your- 3 cups Greek yogurt
menu-with-versatile-dips-and-dustings/ 4 tablespoons horseradish sauce,
prepared
Using fewer products more ways is key to running an efficient, 1/2 cup red wine vinegar
profitable kitchen. By using on-hand ingredients to create simple, 1 medium onion grilled and chopped
signature dips and dustings, you can make more with less. Start with Preparation: Combine ingredients in a medium-sized mixing bowl until
hard-working, versatile products like fries and breaded onions, then fully incorporated.
add sauces and seasonings to create specialty dishes worthy of an ALABAMA WHITE BARBECUE SAUCE
upcharge. 60% of guests call for a larger variety of sauce options for Yield: 1 quart
appetizers. 65% of consumers find spiced/seasoned fries appealing. 3 cups mayonnaise
The average price for signature sides is up 11.2% since 2016. 1 1/2 cups apple cider vinegar
Start with these FSA items: 6 ounces corn syrup
421456 - CHEESE STICK MOZZ BTRD 14/# NTF - KICKSTART - 6/2# 2 teaspoons cayenne
207955 - JALAPEÑO STFD CREAM CHEESE - KICKSTART - 4/ 4# 2 teaspoons horseradish sauce, prepared
421421 - MUSHROOM WHL BTRD FS 34/# NTF - KICKSTART - 6/2# 2 teaspoons lemon-juice, fresh-squeezed
42636 - ONION RING BRD GRMT 5/8” 16/# - KICKSTART - 12/2# Preparation: Place all ingredients into food processor. Blend until smooth.
765540 - ONION RING BTRD BEER THN NTF - KICKS/BREW - 6/2.5#
Cream
Aiolis
APRICOT-BACON DIP
CURRY AIOLI W/CUMIN Yield: 1 quart
Yield: 1 quart 2 cups cream cheese, softened
4 tablespoons curry powder, toasted 1 ½ cups apricot preserves
2 tablespoons paprika 8 slices bacon, cooked and chopped
3 cups mayonnaise 2 teaspoons garlic, minced
4 tablespoons cumin 2 scallions, chopped
2 tablespoons lemon juice fresh squeezed Preparation: Combine ingredients in a medium-sized mixing bowl until
Preparation: Combine ingredients in a medium-sized mixing bowl until fully fully incorporated.
incorporated. CILANTRO-COCONUT MILK
5 PEPPERCORN MAYO Yield: 1 quart
Yield: 1 quart 2 cups cilantro, chopped
3 1/2 cups mayonnaise 2 cups coconut milk
1/2 cup of water 4 teaspoons Sriracha
5 tablespoons 1 tablespoon ginger, chopped
5 peppercorn blend, crushed 1 tablespoon garlic, chopped
Preparation: Place all ingredients into food processor. Blend until smooth. Preparation: Place ingredients into a blender and process until smooth.
SRIRACHA THOUSAND ISLAND
Yield: 1 quart Dressing & Pesto
8 tablespoons Sriracha
4 cups of Thousand Island GREEN GODDESS DRESSING
Preparation: Combine ingredients in a medium-sized mixing bowl until fully Yield: 1 quart
incorporated. 2 cups mayonnaise
1 cup buttermilk
Savory ½ cup white wine vinegar
1 cup parsley, chopped
HONEY SESAME SEED GLAZE 8 scallions, chopped
Yield: 1 quart 2 tablespoons Worcestershire
1 1/2 tablespoons ginger, minced Preparation: Place ingredients into a blender and process until smooth.
1 1/2 tablespoons garlic, minced KALE
2 teaspoons sesame seeds PECAN PESTO
2 cups honey Yield: 1 quart
2 cups sesame oil 2 cups mayonnaise
Preparation: Put sesame oil, ginger and garlic into a small pot. Heat over ½ cup pecans, toasted and chopped
medium to gently cook garlic. Add the honey and sesame seeds, then simmer 1 medium-sized green bell pepper
until thickened until glaze consistency. 1 cup extra virgin olive oil
4 teaspoons garlic
2 teaspoons sugar
Preparation: Place the kale, pecans, bell pepper, garlic and sugar into a
blender and set to low. Gradually add the olive oil and blend until smooth.

Dusting Ideas

From Plate Filler to Profit Builder
Make a Side of Fries Premium with Unique Blends of Seasonings
Celery Salt, Dill and Cumin Powder
Kosher Salt, Rosemary Powder and Black Pepper
Kosher Salt, Black Pepper, Garlic Powder and Dried Thyme
Five Spice Powder
Kosher Salt, Black Pepper, Ground Coriander and Brown Sugar

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