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Urban Farmers Change the Sourcing Landscape

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Urban Farmers Change the Sourcing Landscape A NEW LEAF Urban farmers change the sourcing landscape THE UBER-IZATION OF STAFFING DAN BARBER’S NEXT WAVE OF SUSTAINABLE FARMING THE ANALYTICS- DRIVEN RESTAURANT MARCH 2017 distinction &direction With Wisconsin cheese, you get the product you want— and the support you need. Distinction. And direction—as in expert menu incorporation, on-trend application ideas, recipes, research and more, all designed to help you stand out from the crowd. For more reasons to choose Wisconsin cheese, visit WisconsinCheeseFoodservice.com. © 2017 Wisconsin Milk Marketing Board, Inc. Extraordinary Open here For the crispy, golden-brown goodness customers crave, always start with shredded hashbrowns that are basically delicious. MAKE YOUR BEST SIDES EVEN BETTER Order your free sample and get inspired at www.baf.com/sample Basic American Foods is a trademark and Golden Grill® is a registered ™ trademark of Basic American Foods EDITORIAL BUSINESS GROUP CONTENT DIRECTOR DIRECTOR, SALES Jenna Telesca, [email protected] Kent Scholla, [email protected] ASSOCIATE EXECUTIVE EDITOR MEDIA SALES Lisa Jennings, [email protected] Southeast: Jeff Christerson, [email protected] SENIOR EDITORS TX/Mountain: Rebecca Roberts, [email protected] Tara Fitzpatrick, [email protected] West: Sherylen Yoak, [email protected] Bret Thorn, [email protected] Northeast: Jody Kudless, [email protected] Ohio/Michigan: Jerry Rymont, [email protected] MANAGING EDITOR Marcella Veneziale, [email protected] Operators/Classifed: Leslie Wolowitz, [email protected] MUFSO: Janet McLiverty, [email protected] CREATIVE DIRECTOR Advertising Support: Isabel Erese, Lynne McLaughlin, Chris Roberto, [email protected] Lorraine Mannix, Jennifer Freund DESIGNER BUSINESS SERVICES Joe Anderson, [email protected] Director of Finance: David Bonneau, [email protected] DESIGN CONSULTANT Sue Pearsall MARKETING & COMMUNICATIONS Director of Marketing: Jason Bogovic, [email protected] CONTRIBUTING EDITORS Marketing Manager: Jesse Yeung, [email protected] Mike Buzalka, [email protected] Marketing Specialist: Ann Teichman, [email protected] Julie Gallagher, [email protected] Jonathan Maze, [email protected] DIGITAL & PRINT OPERATIONS Ron Ruggless, [email protected] Senior Production Manager: Denise M. Walde, Becky Schilling, [email protected] [email protected] Jon Springer, [email protected] Manager, Digital Operations: Lydia Mayer, [email protected] Digital Production Manager: Artemis Foundas, PRODUCTION DIRECTOR Christi Ravneberg, [email protected] [email protected] PRODUCTION MANAGER EVENTS Don Cuppett, [email protected] Group Show Director: Monique M. Levy, [email protected] DIGITAL PRODUCTION Event Manager: Jesse Parziale, [email protected] Anna Kang, [email protected] Alicia Harris, [email protected] USER MARKETING Leigh Anne Zinsmeister, [email protected] Senior Director: Desiree Torres, [email protected] Senior Manager: Erica Namlatov, [email protected] DATA & EVENT CONTENT DIRECTOR Alan J. Liddle, [email protected] List Rental Manager: David Sickles, [email protected] CONTRIBUTORS Liz Barrett, Joe Dysart, Bob Krummert, VICE PRESIDENT/MARKET LEADER William Lynott Laura Viscusi, [email protected] RESTAURANT HOSPITALITY • VOLUmE 101, NO. 3 HEADQUARTERS 1166 Avenue of the Americas 10th Floor, New York, NY 10036, 212.204.4200 SUBSCRIPTION INQUIRIES PHONE: US toll free 866.505.7173 To enter, change address or cancel a subscription outside US 847.513.6022; Fax 847.763.9522 WEB: (fastest service) MAIL: Restaurant Hospitality, PO Box 2100 www.submag.com/sub/fx Skokie, IL, 60076-7800 ISSN 0147-9989 Volume 101, No. 3. RESTAURANT HOSPITALITY is published monthly by Penton Media, Inc., 9800 Metcalf Ave., Overland Park, KS 66212-2216. Printed in U.S.A. Copyright© 2017, Penton Media Inc. Subscription rate U.S. and possessions $80; Canada $100; all other countries $150. Single Copies US and Possessions $9.00; Canada $10; all other countries $12. Send remittance (US funds only) claims, and all mail inquiries to: Restaurant Hospitality, P.O. Box 2100, Skokie, IL, 60076-7800. Permission is granted to users registered with the Copyright Clearance Center Inc. (CCC) to photocopy any article, provided a base fee of $1.25 per copy of the article plus 60¢ is paid directly to CCC, 222 Rosewood Dr., Danvers, MA 01923 (Code No. 0147-9989/98 $1.25+ .60) Canada: GST#R126431964. Canadian Mail Agreement No. 40612608. Canada return address: IMEX Global Solutions, P.O. Box 25542, London, ON N6C 6B2. Reprints: For customized article reprints, please contact Brett Petillo at Wright’s Media at (877) 652-5295 or penton@ wrightsmedia.com. List Rentals: David Sickles, Online Marketing Manager, (212) 204-4379, [email protected] Microflm Issues: NAPCO 800-420-6272 x6578 Postmaster: Send address changes to Restaurant Hospitality, P.O. Box 2100, Skokie, IL, 60076-7800. Periodicals postage paid at Kansas City, MO and additional mailing offces. Penton is an Informa business 4 RESTAURANT-HOSPITALITY.COM MARCH 2017 New is What We Do Introducing Chip ‘n’ Dippers:™ An Anchor-iginal Idea available in Spinach & Artichoke or Loaded Nacho When guests do a double take on a menu item, we know we’re on the right track. Surprise and satisfy guests with Anchor ® Chip ‘n’ Dippers™—which inside put a warm dip a crispy wonton chip for an Always Original.™ outside-in experience they won’t soon forget. Drive profits with new Anchor Chip ‘n’ Dippers menu ideas from AnchorOriginals.com/ideas ©2017 McCain Foods USA, Inc. The trademarks herein are owned by or used under license by McCain Foods Limited or by one of its subsidiaries. TM Quesorito DISCOVER YOUR PERFECT PAIRINGS AND A FREE CADDY OFFER AT: CHOLULAFOODSERVICE.COM 866-608-4877 The trademarks Cholula, the Cholula bottle design and the Cholula label design are owned by and used under license from the trademark owner, Salsas de Jalisco Cacu, S.A. de C.V. CONTENTS MARCH 2017 FISH TALE Oceana chef Bill Telepan on how to source and properly cite sh. 32 FEATURES DEPARTMENTS the ability to ofer digital-based FOOD & DRINK 49 delivery 28 40 TREND WATCH 11 High Tide for Seafood Small Plates A New Leaf The Next Big Thing Ruling Clarifes Rest Break Rules Tese shareable dishes are Restaurants go truly local with the rise of urban Jackfruit steps into the California court: Workers on a getting customers to bite 49 farming spotlight; the rise of robots 11 rest break can’t be on call 29 Beets Come Out From 46 4 Elements of Mindful Underground The Uber-ization of Staffng Restaurant Design Recognizing the Signs of Embezzlement Telling a story with décor 15 Get three ideas to work with Mobile apps match temporary workers to the How to deal with employee this root vegetable 53 need of operators 30 Musk to Grow ‘Real Food’ fraud Concept Next Door RAISING THE BAR 54 Fify units planned by 2020 Spotted across America’s heartland 18 Beautiful objects to light up Sippable Sweets your restaurant 31 Encourage Diners to Indulge SOLUTIONS 23 Operators are turning to IN THE KITCHEN 32 54 Spreading the Gospel dessert drinks of the Analytics-Fueled In the Kitchen with Bill Telepan Restaurant STIR 60 Damian Mogavero points Championing seafood to data as a missing secret transparency 32 One-Track Mine ingredient 24 Town Hearth ofers opulent 60 LEADERSHIP 34 whimsy Noted Chef, Baker Seeks Change Ex-employees Revive IN EVERY ISSUE Chelsea Corner With Better Bread How they brought back Hewn Bread’s Ellen King leads Editor’s Letter 8 a 43-year-old Dallas rebirth of heritage grains 34 Ad Index 57 neighborhood spot 26 Dan Barber Serves Up Helping Independent the Farm ON THE COVER Pizzerias Go Digital Blue Hill chef makes cover 54 Slice ofers smaller operators crops the star of the menu 36 Photography: Freight Farms WEBSITE restaurant-hospitality.com TWITTER @RH_restaurant FACEBOOK RestaurantHospitality MARCH 2017 RESTAURANT-HOSPITALITY.COM 7 FROM THE EDITORS restaurant-hospitality.com @RH_restaurant RestaurantHospitality Te New Farming Revolution LISA JENNINGS Associate Executive Editor hef and restaurateur Dan Barber Indoor urban farming has grown tremen- of Blue Hill in New York doesn’t dously in Asia, particularly in Japan, where C think about food in terms of single concerns about radiation contamination ingredients. in Fukushima prompted the government He thinks about the entire ecosystem of the to embrace the technology. Toshiba and farm. And he thinks about how the farm fts Panasonic reportedly have turned unused into a larger regional agricultural system. warehouses into indoor growing systems, and Across the country, in Illinois, baker Ellen the practice has taken of. King of Hewn Bread is supporting local farm- Now the movement is growing in the U.S., ers by creating demand for heritage grains, in part aided by the legal-in-some-states the type used before hybridization for max- marijuana industry, which has prompted As the urban imum yield changed the bread and farming interest in fnancing indoor-growing systems. landscape. Needless to say, pot is a potentially high- Tese are examples of foodservice leaders er-proft crop than lettuce. farming who are rethinking the way they source Others see opportunity in the fact that we ingredients, which has become increasingly will soon have billions more people to feed. industry grows, important across the industry. Dickson Despommier, a professor at Consumers are demanding food that is not Columbia University Medical School and the restaurant only delicious, but also local and sustainable. author of the book “Te Vertical Farm: Tey want to feel connected to the source. Feeding the World in the 21st Century,” told Chefs want lettuce that has not been sitting the publication Sustainable Brands that it industry must on a truck for days, rapidly losing quality and may take time for urban farms to win social freshness. Tey want to support their local acceptance.
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