By Jen Wulf
They’re easy to include, but hard to find.
Annually, more than 12 billion morning meals are served by commercial restaurants (NPD CREST, YE May 2010). Curiously missing on most breakfast menus are whole-grain items. A mere one in three breakfast menus offer any item made with whole grains, and those tend to be either hot or cold breakfast cereals (Datassential MTD, July 2010).
With heart disease and diabetes constant concerns across our country, many consumers are looking for healthier options at breakfast. According to Mintel, 77% of restaurant users “would like to see more healthy items on the menu” (Mintel Healthy Dining Trends, May 2009).
by Bradley J. Ware, Ph.D., and C. Lévesque Ware, Ph.D.
In any business, reducing employee turnover can result in greater productivity and increased profitability.
Foodservice operations are different in size, structure and sophistication, yet there are basic guidelines that can be applied in varying degrees to any operation to encourage employee retention. Employees who feel respected, appreciated and fairly treated and who are comfortable in their work environment do not usually leave. Opportunities for personal growth and possible career advancement are also important enticements for employees.
By Brian Campbell, CEC, CCE
Because everyone grew up eating sandwiches, students will inevitably view sandwich-making as a life skill they have already mastered. This is where the teaching challenge lies.
When teaching one of the major objectives (the technique of roasting) in a recent class, I had an opportunity to show how to utilize a leftover roast from the previous day, in this case pork loin, to produce a profitable menu item.
Courtesy of The Perishables Group
With the recent fluctuation in seafood sales and the oil spill in the Gulf, how the industry will fare this year is difficult to predict. But one thing’s for sure: Eating healthier is driving increased interest in seafood.
The seafood industry suffered during the onset of the recession in 2008, but it came back in a big way in 2009.
While other fresh ingredients benefited from the boost in sales spurred by people cooking at home more often in 2008, the seafood business took a hit. The only notable bright spots occurred in catfish and lobster, which people stocked up on after the lobster industry experienced an oversupply.
Winners of a recipe contest developed by CAFÉ and the Wisconsin Milk Marketing Board will enhance chef-instructors' cheese knowledge in August to better prepare tomorrow’s chefs to meet diner demand for healthier, flavorful fare.
Following a call-out “To Honor the Healthy Menu” in a joint recipe contest created by CAFÉ and Madison-based Wisconsin Milk Marketing Board (WMMB), winners will participate in an all-expenses-paid “cheese immersion” August 15-18, 2010.
By Paul DeVries
For those born after 1982, technology has become the social equalizer. Are the fundamentals we’re teaching preparing students to succeed in their world? Or in ours?
By Samuel Glass, M.Ed., CEC, CCE, AAC
One of the more unique benefits of using case studies in teaching is the “investment of mental energy,” which ultimately results in enhancing critical-thinking skills.
Dr. Peter Szende, from Boston University, is the author of Case Scenarios in Hospitality Supervision (Delmar Cengage Learning, 2010). At the recent CAFÉ Leadership Conference, Szende facilitated a breakout session titled “Using Case Studies to Bridge the Gap between Classroom and Industry” in support of his recently published book. The book is based on the journaling of his experiences and personal challenges during his hospitality career prior to academia.
Berries, now available year-round, are the largest-selling item in the produce department of grocery stores, and the tomato category has been transformed by newly introduced varieties and innovations in packaging. And then there’s “living” lettuce.
The fresh-produce industry has changed tremendously in recent years, most notably with the growth of value-added options, new varieties and the proliferation of branding. The Perishables Group, an industry-leading consulting firm in the fresh-foods business, identified five produce items to watch in 2010. These items are evolving and appealing because they capitalize on current trends such as health, convenience and sustainability. Here are the fresh produce items to watch:
A master class at the CAFÉ Leadership Conference this month will lend educators hands-on know-how applying several prevailing menu trends to versatile (and economical) lamb cuts.
Educators signed up for the “Deliver 2010’s Top Menu Trends with American Lamb” master class at the 2010 CAFÉ Leadership Conference at Baltimore International College, Friday, June 25, are in for a treat: The class will be led by veteran educator Frank Terranova, MCFE, assistant instructor at Johnson & Wales University in Providence, R.I.
“Lamb is my favorite meat,” Terranova says, adding that he’s an aficionado of domestically raised lamb, in particular.
Sponsored by the American Lamb Board and working with economical shoulder, leg and ground lamb, as well as the rack, Terranova’s class will address several leading menu trends this year—small delicious plates, street foods migrating indoors, comfort-with-a-twist and exotic ethnic on the cusp of mainstream. What’s more, Terranova will instruct on sous vide with American lamb. Select dishes prepared by class participants will be served at the conference’s welcome reception that evening following the three-hour hands-on immersion.
Courtesy of Christopher Ranch
Media scares over tainted Chinese products have led U.S. consumers to investigate how garlic is produced, resulting in a resurgence of domestic sources—which actually have greater cooking and health benefits.
Garlic is grown globally, and has become a critical flavor component for a variety of international cuisines. China has emerged as the world’s leading source, growing two-thirds of global supply. Even in the United States, where California-grown garlic is available year-round, Chinese garlic amounts to well over half of domestic supply. The International Trade Commission reports that Chinese garlic exports into the United States in 2009 alone totaled 145 million pounds.
Most California garlic production is centralized in Gilroy, Calif., known as “the garlic capital of the world.” Gilroy-based Christopher Ranch has been an industry leader since 1956, when founder Don Christopher started farming garlic with a planting of 10 acres. Today, his son, Bill, oversees cultivation of more than 3,000 acres and shipment of more than 60 million pounds annually, distinguishing the ranch as the nation’s premier grower for the fresh market and the only commercial source of heirloom garlic.
Save the Date
Cafe Leadership Conference,
June 23-25, 2011
Hosted By: Johnson & Wales University/ Providence