Healthier breakfast items are the order of the day as breakfast sales at restaurants rebound.

The most important meal of the day has been a challenge for restaurants over the past few years, faced with economic uncertainty and reduced consumer spend. In order to lure back customers to an already over-crowded breakfast marketplace, restaurant operators will need to give consumers what they want—and according to latest research from Mintel, that’s a healthy breakfast, as 66% of restaurant-goers say they are interested in healthier breakfast options.

Promisingly, Mintel’s research shows breakfast sales are expected to rebound in 2011, resulting in 4.1% growth, and the healthy-eating message is echoed by the 39% of restaurant diners who say breakfast options at their local eateries are too unhealthy. Regardless of the day of the week, two-fifths of consumers who eat breakfast out (39% on weekdays and 40% on weekends) say healthy breakfast options are the most important factor when selecting a breakfast spot.

Older Americans consume less sodium than Millennials, but all generations consume more than recommended, particularly according to the new USDA guidelines.

The updated dietary guidelines, recently released by the United States Department of Agriculture, suggest a daily sodium intake of 2,300 milligrams for the average person, and 1,500 milligrams for ages 50+, but according to a new report from The NPD Group, a leading market-research company, all generations consume above those recommendations.

Seniors, born before 1946, and older Boomers, born 1946-1955, are on average consuming 2,912 mg. and 3,199 mg. of sodium daily, respectively, according to the report entitled “Sodium Concerns and Opportunities.” While still above the guidelines, these are the lowest levels seen among the generations. These age groups, which have a higher incidence of high blood pressure and other heart-health-related issues, also commonly check nutrition labels for sodium levels in the products they buy.

By John Paul Khoury, CCC, www.preferredmeats.com, www.preferredmeatsblog.com

An interview with Jackie Lau, corporate chef of Roy’s Restaurant Group.

Jackie Lau began as a pastry chef at Roy’s Restaurant in Honolulu, her first job out of culinary school. She quickly mastered Hawaiian fusion cuisine and became chef de cuisine; later, Roy Yamaguchi sent Lau to open his restaurants in Japan and Guam. Lau has participated in many prestigious culinary events including the Aspen Food and Wine Festival, The James Beard House and The World Gourmet Summit. She has had the opportunity to cook with some of the best chefs in the world, including Emeril Lagasse and Wolfgang Puck. Lau was featured on the TV series “Great Chefs of the World.” Here is her story:

What drew you to the industry and why become a chef?
Well, I‘ve actually always wanted to be a chef; in fact, I told my folks when I was 4 years old that I wanted to be a chef! I am from a Mexican/German background and was raised on excellent food, especially Mexican fare. I grew up on a farm in California’s central valley outside of Merced. We raised a lot of our own food, always had people over, everyone in my family loved to cook—food and hospitality was really an integral part of my everyday life from early on. This farm lifestyle also really prepared me for the restaurant business in that it was a lot of work, so you get used to working hard, but also raising your own food gets you used to a certain elevated quality of product, which translates well into the restaurant industry, especially when you are focused on quality fine dining.

By Dr. Fred Mayo, CHE, CHT

A variety of review techniques can help students excel.

Last month, we discussed teaching seminar classes; given the time of year, this month we will talk about review sessions. In some ways, it would be nice to assume that we do not need to organize review activities for our students, and sometimes we don’t need to do it. Some of them are very capable to study and remember material without our help, but many students are not used to or skilled in reviewing material for tests and preparing for other demonstrations of knowledge.

Class Review
In class, there are a number of activities that we can use to help students review materials. One involves making a list of key words or terms and then calling on a student to define the word and apply it to an industry situation—using an example not in the reading—and then calling on a second student to accept the response or correct it. Calling on the second student keeps everyone alert since he or she might be called on in either capacity. An addition to this activity involves calling on a third student to explain the significance of the term or concept. Using the application and significance approaches pushes students to expand their thinking and ensure that they really understand the key ideas or techniques in the course.

By Wendy Gay, CHE

More diners demand that their tea service show an understanding of style and quality. Good news is that programs are now available for training and credentialing.

A significant trend in dining today is the re-emergence of the popularity of tea. Tea is no longer just the stuff of grandmothers. Million-dollar deals are now being consummated over afternoon teas in some of the nation’s top hotels.

Not just an alternative to coffee, tea can claim health benefits such as vitamin content and high levels of antioxidants and polyphenols, and has a history as medicine. Everywhere you look, people today are drinking more tea.