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SPRING 2018 Check out FOODFANATICS.COM for More Menu Inspiration and Spring 2018 Business Solutions FOOD FANATICS FOOD FOOD PEOPLE MONEY & SENSE PLUS Vegging Out Ending Sexual Harassment Always On I’ll Drink to That Produce nails center How meaningful and lasting The perks of all-day dining, The draw of natural wines, of the plate, page 7 change can happen, page 46 page 57 page 70 LOCAL UPROOTED LOCAL Sharing the Love of Food—Inspiring Business Success LOCAL SPRING 2018 UPROOTED FOLLOW THE NEW FRESH Check out FOODFANATICS.COM for more menu inspiration and Spring 2018 business solutions. FoodFanatics.com MONEY & SENSE TIME WELL SPENT All-day dining makes profitable sense. 57 OUTSOURCING IS IN How external experts can lower some costs and improve operations. FOOD 62 VEG WITH EDGE Plant matter muscles its way IN EVERY ISSUE to the center of the plate. TREND TRACKER Rediscover 7 What’s hot and what’s not. 34 roots, page 7 JUST PLUCKED FEED THE STAFF The new handle on fresh. When chefs trade the big city 15 for quality of life. JOURNEY TO THE LAND 50 OF MILK AND HONEY IHELP The sweet evolution of Making the shift to single Israeli cuisine. credit card transactions. 22 64 KALE, CAESAR! PR MACHINE Switch up ingredients for Win with branded merchandise. some serious green. 65 29 BEYOND THE PLATE FOOD PEOPLE Big or small, equipment can do ORDER UP more than meets the eye. Early bird diners are a solid 66 choice for more profits. 41 ASK THE EXPERTS Advice from the street. TALK SHOP 69 Can the restaurant industry end sexual harassment? I’LL DRINK TO THAT! 46 A toast to natural wines. 70 TREND TRACKER ROAD TRIP! Give it up for Charleston, South BY THE NUMBERS Carolina, the Holy City. The lure of sustainable seafood. Be in the know PHOTOGRAPHY BY PAUL STRABBING PAUL BY PHOTOGRAPHY 54 72 @FoodFanatics Progressive Casualty Ins. Co. & affiliates. Business insurance may be placed through Progressive Specialty Insurance Agency, Inc. with select insurers, which are not affiliated with Progressive, are solely responsible for servicing and claims, and pay the agency commission for policies sold. Prices, coverages, privacy policies and commission rates vary among these insurers. FoodFanatics.com | FOOD FANATICS 1 SUSTAINABLE FoodFanatics.com US FOODS ADVISORY BOARD President and Chief Executive Officer EXCELLENCE Pietro Satriano Senior Vice President of Marketing Marshall Warkentin Vice President of Product Development and Innovation Stacie Sopinka Vice President of Corporate Marketing Diane Hund Program Sales and Sponsorships Jennifer Paulson CHEF AND RESTAURANT OPERATION CONSULTANT CONTRIBUTORS Steve Affixio, Tampa, FL Jeff Bland, Roanoke, VA Dwight Drake, Cincinnati Alex Kaulbach, Denver Joel D. Kent, La Mirada, CA Bo Marianowits, Corona, CA Tim Warnock, Albany, NY PUBLISHING PARTNER Feedback We welcome your comments. Contact Food Fanatics at: [email protected] Publisher Elizabeth Ervin Contact Bite Me Media at: Bite Me Media Chief Content Officer 4407 N. Beacon St., Suite 3S Laura Yee Chicago, IL 60640 or email [email protected] Contributing Editors Unless otherwise specified, all Carly Fisher correspondence sent to Food Peter Gianopulos Fanatics is assumed for publication and becomes the copyright Contributing Writers property of US Foods. Lisa Arnett Kate Bernot Advertising Information Megan Dawson For rates and a media kit, contact Amber Gibson Jennifer Paulson at Jodi Helmer 847-268-5176 or email Roderick Kelly [email protected]. Matt Kirouac Kate Leahy Food Fanatics is the go-to source Megan Rowe for the foodservice industry and Mike Sula anyone truly passionate about food, food people and improving Cover Photography the bottom line. Issued quarterly Paul Strabbing and hand-delivered to readers, the magazine is a US Foods publication Photographers produced by Bite Me Media. Sean McGill ELEVATED MENU. For more information on the Paul Strabbing Food Fanatics program, visit www.FoodFanatics.com Prop Stylist All rights reserved. © Johanna Lowe ELEVATED PROFIT. About US Foods US Foods is one of America’s great food companies and a leading foodservice distributor, partnering with approximately 250,000 chefs, restaurateurs and foodservice operators to help their businesses succeed. With nearly 25,000 employees and more than 60 locations, US Foods Increase your profi t potential with every plate. 80% of consumers are willing to provides its customers with a broad and innovative food offering and a 1 comprehensive suite of e-commerce, technology and business solutions. pay more for chicken and 76% are more likely to buy US Foods is headquartered in Rosemont, Ill., and generates approximately USDA Certifi ed Organic $23 billion in annual revenue. Discover more at www.usfoods.com. 2 We plumb the depths of distant waters, respectfully and meat made with No Antibiotics Ever. Elevate your menu with these powerful responsibly, to hook the highest-quality regionally sourced clean-label attributes, and enhance your signature recipes with chicken and turkey seafood. Explore your inspiration at usfoods.com, where you can be proud to serve. you can order from a selection of unrivaled specialty products from around the world. 9300 W. Higgins Rd. Suite 500 Learn more at PerdueFoodservice.com | 855-673-4300 Rosemont, IL 60018 (847) 720-8000 www.usfoods.com 1. Proprietary consumer study, June 2017 2. Datassential, The New Healthy, April 2016 EXCLUSIVE ©2018 Perdue © 2018 US Foods, Inc. 01-2018-FOF-2018011501 BRAND Fresh Inspiration for Your Menu Today’s diners are looking for more than just a great meal. They’re looking for local and sustainable dishes they can feel good about eating. In this issue of Food Fanatics®, we explore how the farm-to-table movement has transformed our industry, and how chefs and operators can deliver on customers’ expectations for a fresh, local approach. Our cover story delves into the evolution of farm-to-table, and how chefs throughout the country are capturing the essence of “California-style” cuisine – epitomized by fresh, local, sustainable ingredients – and incorporating their own styles. Vegetable-centric dishes are also edging their way to the center of the plate, and many chefs have found surprising, inventive ways to put the spotlight on beets, carrots and other vegetables instead of animal proteins. With plant-forward cuisine continuing to rise in popularity, SETTING THE STANDARD now is the time to embrace this trend. Sometimes taking a fresh approach simply means updating a cherished classic. The Caesar salad is ubiquitous – but very versatile. FOR SUSTAINABILITY You can easily set yourself apart from the crowd by upgrading this ever-popular menu item. Take inspiration from the chefs featured in At US Foods®, we’re committed to leading the way with this issue; they’ve found ways to renew a classic while also driving the bottom line. sustainable, responsible solutions. Through initiatives like our Serve Good® program, we work with vendors to Spring is an ideal time to test new ideas on your menu and in your business, as well as take advantage of fresh, seasonal ingredients. ensure responsible food sourcing, develop products that help reduce waste and have established strict packaging I hope this issue inspires you to do just that. standards. Because we’re dedicated to serving well and serving the greater good. Pietro Satriano President and Chief Executive Officer US Foods® For more information, ask your US Foods representative about our Serve Good brochure or visit usfoods.com. © 2018 US Inc. 01-2018-FOF-2018011501 Foods, Aunt Jake’s in New York City gives housemade pasta FOOD a vegetable twist by adding beets to the dough. G2 By Chef’s Choice www.g2bychefschoice.com VEG WITH EDGE PLANT MATTER MUSCLES ITS WAY TO THE CENTER OF THE PLATE BY MIKE SULA PHOTOGRAPHY BY PAUL STRABBING FoodFanatics.com | FOOD FANATICS 7 If our ancestors hadn’t pappardelle, he thinks it goes best with a chicken Beet Pappardelle Paint the Plate Bolognese, which he starts by searing off garlic and Bolognese Varieties of colorful figured out how to eat meat herb-seasoned ground chicken, deglazing with white Carmine Di Giovanni, veggies can imbue wine and finishing with shallot confit, butter and Aunt Jake’s, New York striking hues and a few million years ago, pecorino cream ($16-$36). springtime charm to imagine all the benefits we’d be reaping today. Lower “It’s really bright, vibrant, made-to-order and the 350 grams durum flour even the drabbest of food costs. Greater respect for farmers. And the earthiness of the beets comes through,” he says. 150 grams flour presentations. big bonus: You wouldn’t have to cram a burger onto “Whereas if you were to pair it with a tomato sauce, 1½ tablespoons salt every single menu. the pasta wouldn’t shine as much.” 9 egg yolks These days, you can live out that fantasy, as it’s 250 milliliters beet juice BEETS become clear that guests don’t always want fat slabs Dangle the carrot 5 ounces chicken breast › Detroit Dark of animal protein front and center—not to mention Beets can be a love-it-or-leave-it vegetable, but 8 ounces chicken thigh Red: a deep, almost bacon—on every plate. love for carrots seems universal. As many chefs have 2 ounces shallots bloody, purple Instead, chefs are positioning vegetables as the learned, it can do just about anything. 1 ounce garlic › Golden: brilliant main ingredient, and often with “steak” attached to On his tasting menu at San Francisco’s 1 tablespoon salt stripes of sunshine their description (think carrot, beet or cauliflower Commonwealth, Executive Chef Jason Fox serves 1 teaspoon black pepper › Chiogga: pink and steak). They’re satisfying the growing numbers of a candied carrot jerky with coconut and kaffir lime 1 teaspoon thyme, white stripes, like a vegans, vegetarians and healthy eating omnivores pudding, and orange granita as an occasional dessert chopped Starlite mint with vegetable-centric dishes plated attractively and course.
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