bean’zine IDEAS TO GROW YOUR MENU AND YOUR BUSINESS Bread gnocchi with beans recipe, page 31 INNOVATIVE BEAN DISHES WHY LEGUMES ARE GLOBAL LESSONS ON FROM LEADING COMMERCIAL AND THE PROTEIN OF THE MOMENT— USING BEANS TO CREATE CRAVEABLE, NON-COMMERCIAL CHEFS AND THE FUTURE FILLING COMFORT FOODS Open Letter Contents FIRST FEATURED APPENDIX First off, thank you. Thank you for taking the time to learn more about the benefits and possibilities of beans. Beans Fall in Line with Today’s Big Bean on Campus Nutrition At Bush’s Best® we have a long and proud history of Biggest Dining Trends Innovative dishes from non-commercial kitchens bringing the highest-quality, best-tasting beans to our 4 14 26 Sustainability customers, but we also have a history of gratitude. Without Understanding Protein Prices foodservice professionals, like you, who have a desire to Beans Around the World 28 6 Lessons from global cuisine Recipes excite and entice guests through delicious and innovative Get Your Customers to Expect 16 Less Meat and More Legumes 29 menu items, our story would have been much shorter and 7 The Experience of Dining we wouldn’t be where we are today: sharing insights and How chefs are stimulating ideas about how beans are the perfect ingredient for a Canned vs. Dry 22 all the senses with craveable LETTERS brilliant future in foodservice. 8 bean dishes Differentiate Your Sandwiches A note from Bush’s Best® Throughout the following pages you will find educational 9 2 and inspiring information from The Culinary Institute Meet Aqua Faba Menus of Change from the Culinary Institute of America of America. As you will discover, beans are a nutritious, 10 32 flavorful and versatile ingredient that can open new Beans for Breakfast possibilities for menus in every foodservice segment. 12 And the latest bean trends and strategies can make a Roasted, Toasted & Fried difference in your operation immediately—such as how to 13 decrease protein costs, bring in global cuisines, pair flavors for signature dishes and much more. We’re also happy to share our story of responsible manufacturing. Beans offer several advantages over other crops in terms of their effect on the environment, and we’re constantly working to find and implement responsible manufacturing processes to make sure the biggest impact Bush’s Best has is always on the plate. If you’d like to learn more about Bush’s Best products and what beans can do for you, please visit bushbeansfoodservice.com or call 888-233-1115. Respectfully, Erik Henry This educational piece was created as an industry service by The Culinary Institute of America and CIA Consulting. 2 BEANZINE BEANZINE 3 FIRST // CUSTOMER SATISFACTION HEALTHY DINING authentic ethnic cuisine. Among the has ever had to cater to, and as such, Consumers continue to say healthy highest ranked within that category: their personas and need states are eating is important. And it should African, Middle Eastern and Latin equally diverse. To accommodate be. Last June, The Washington Post American cuisines, along with this, restaurants are no longer trying reported that two-thirds of American ethnic-inspired appetizers, dips to be all things to all people. Menu BEANS ARE adults are at an unhealthy weight. and breakfasts. sizes are shrinking, and restaurant Not surprisingly, according to a concepts are becoming more New Again 2015 Mintel survey, 61 percent of Beans fit squarely with all these simplified and focused on a specific consumers say they are trying to eat trends. African cuisine relies heavily dish, ingredient or service style. This LEGUMES FALL IN LINE healthier foods and 53 percent say on beans like black-eyed peas, mung allows consumers more opportunities WITH TODAY’S BIGGEST DINING TRENDS they are working on eating a well- beans and red kidney beans. Middle to customize their meals. balanced diet. Two big demographic Eastern sees fava beans boiled into blocks—aging boomers and one of Egypt’s most popular dishes, Millennials are price-conscious, It would be easy to say that beans are timeless, but it turns out the bean is thoroughly Hispanics (who suffer higher rates of ful medames; fava and chickpeas but value many things other than modern, a food that complements an array of current trends and demographic obesity than the general population in falafel; lentils and split peas also price. Environmental concerns, fair changes. That can of beans we are so familiar with is like the frumpy librarian and nearly 43 percent suffer from abound. And of course, killing two treatment of workers or growers and diabetes)—say they are particularly trends with one bean: chickpeas are traceability, as well as health and who takes off her glasses and lets down her hair and…oh! interested in healthier dining wellness are all things that and restaurants giving them Millennials will pay more for. information about healthy BEANS ARE ALL PART OF A They value transparency— dining. But even Gen X and where does this food come Gen Y are eating healthier: HEALTHIER PLANT-FORWARD DIET, from and how was it raised— 40 percent of each say they they are easy to prepare, more sustainable and and a wide variety of choices are ordering healthier options environmentally friendly than animal proteins in flavors, cuisines and flexible when they eat out compared and provide great value to the menu. dayparts. to last year, according to the Hartman Group. Beans and legumes are just the base for hummus. Read about as culturally diverse as Millennials The opportunity to address healthy beans for breakfast throughout the themselves. Nearly every popular dining by adding more beans to the world, and why U.S. restaurants and emerging food region includes menu is huge. Just look at fiber. Fiber should get on the bandwagon, on beans and legumes as part of their helps your digestive and heart health. page 12. flavor identity. Japanese Natto Women need 25 grams per day; men beans, Indian Mung Dal, French need 38. We eat about 15 on average. MILLENNIALS Flageolets, Italian Lupinis, Middle Just a half cup of cooked navy beans? One of the biggest trends hitting the Eastern Garbanzos, Mexican Pintos, Ten grams. restaurant industry and commerce in and North American Navys are all general is the emergence of examples of how beans and legumes Beans have a great health story to Millennials, the largest demographic span the globe. See our story on tell beyond fiber. Check out Sanna block in the country, and roughly beans around the world on page 16. Delmonico’s profile of bean nutrition defined as people 18 to 34 in 2015. on page 26. They are all part of a healthier Millennials are perhaps the most plant-forward diet, they are easy to GLOBAL CUISINE studied demographic group in the prepare, more sustainable and World cuisine continues to be a history of consumer insights. And environmentally friendly than major trend in foodservice. The rightly so: Millennials represent animal proteins and provide great National Restaurant nearly a quarter of the population, value to the menu. Having a variety Association’s 2016 culinary forecast and control over $170 billion in of bean preparations on the menu has global flavors and cuisines spending power. Millennials are can give Millennials the healthy and throughout. Ranked as the twelfth the largest, most culturally diverse sustainable choices they need. They BY CHEF DAVID KAMEN, CIA CONSULTING biggest trend in the forecast: group that the foodservice industry can also offer wide flavor diversity. 4 BEANZINE BEANZINE 5 FIRST // COST FIRST // MENU SUBSTITUTING UNDERSTANDING PROTEINS Protein Prices EASY WAYS TO TRAIN YOUR CUSTOMERS TO EXPECT LESS MEAT AND MORE BEANS COMPARED TO MEAT, BEANS OFFER A STABLE, LOW COST BY CHEF JOHN REILLY, ASSOCIATE PROFESSOR as the recent Avian Flu that has average price per pound for beans Making the change over pumpkin seeds and decimated chicken and turkey and legumes can be as much as from an animal-based lime-cilantro vinaigrette. flocks, or another recall of some 75 percent less than that of the diet to one of more plant This approach is a kind of meat product because it was average restaurant or foodservice proteins is not only healthy win-win as students are contaminated with salmonella or meat cuts. Beans and legumes for your body, but it can be encouraged to choose E. coli. Midwestern droughts, West are less likely to be impacted by healthy for your business as healthier options, and Coast wildfires and unpredictably diseases, and prices remain steady well. Plant-based proteins the college benefits from changing weather patterns threaten virtually year round. such as beans and legumes reduced animal-protein A traditional Brazilian Feijoada livestock and thereby cause are an easy substitute in consumption. BY CHEF THOMAS K. SCHNELLER instability in pricing. Recovery from According to USDA National many dishes and have a much lower ASSOCIATE$ PROFESSOR Another example of offering a non- livestock challenges can also take Agricultural Statistics Service cost and better yield than meats. At Google World Headquarters in meat alternative where meat was Nutritionally, beans are a great a long time. Rebuilding herds of surveys, the average wholesale California, the salad bar has been once common is in the caesar salad substitute for meat-based proteins. cattle after a drought or illness, for price for beef has risen $1.46 per An easy way to start is to look at redefined. Instead of the “Raw with chicken. In lieu of pan-fried But they also offer substantial cost instance, can take several years. pound or 63 percent over the last traditional dishes that have beans Vegetable Trough” as named by chicken, falafel can be substituted savings compared to other proteins.