SERVING YOU TODAY’S INDUSTRY NEWS AND INFORMATION
2019 ISSUE 1
MixesMOCHI FOODS by The concept of “mochi” is being revolutionized by Mochi Foods
Wolfgang Puck Express KEN’S HOUSE OF PANCAKES Rob’s Good Time Grill FORK & SALAD MAUI we take Pride in our work,
so you can take Pride in the beef you serve.
Contact your local Sysco Marketing Associate TM for availability and selection. CONTENTS 2019 ISSUE 1
8 5 Hawai‘i Restaurant Association
7 Hawai‘i Lodging & Tourism Association 10 8 Wolfgang Puck Express 10 Ken’s House of Pancakes
12 Fork & Salad Maui
15 Rob’s Good Time Grill
16 FEATURE: Mochi Mania!
22 Operator’s Edge
16 24 Trending
33 Favorite Recipes
12 38 Calendar of Events
E Ulu Ikaika Like Ana 24 Growing Stronger Together
EDITOR’S CORNER Oahu 716 Umi Street, Honolulu, HI 96819 Aloha! Phone: (808) 843-3200 Fax: (808) 843-3211 Over the past several months, we have been busy introducing Toll Free: (800) 272-5268 we take Pride in our work, Sysco Brand items to Hawai’i. Many customers noticed the superior quality and yield of items like Sysco Imperial Fries, Portico Shrimp Maui and Newport Fresh-Cut Steaks. Meanwhile, we continued to 120 Kane Street, Kahului, HI 96732 market and distribute locally sourced products such as baking mixes Phone: (808) 877-2017 so you can take in Fax: (808) 270-9545 Pride from Mochi Foods, while introducing cutting edge solutions such as Toll Free: (800) 272-5268 Complete 360 Surface Sanitizing System. the beef you serve. Customers featured in this issue – Ken’s House of Pancakes, Rob’s Good Time Grill, Hawai‘i Island Fork & Salad Maui and Wolfgang Puck Express – all enjoyed the exceptional value of 215 D Railroad Avenue, Hilo, HI 96720 Sysco Brand items! Phone: (808) 880-9050 As we strive to be your most valued and trusted business partner, we will continue to Fax: (808) 882-7844 Toll Free: (800) 272-5268 Contact your local Sysco Marketing Associate TM focus on delivering great products to you with extraordinary service. Over the next 12 months, more Sysco Brand items and innovations across various categories will be brought Kauai for availability and selection. to you – stay tuned! 3971 Halau Street, Lihue, HI 96766 Phone: (808) 246-0296 Fax: (808) 245-2629 Herman Tam Toll Free: (800) 272-5268 Director of Marketing & Business Resources HFM FoodService www.hfmfoodservice.com
FOODSERVICE IN PARADISE 2019 ISSUE 1 | 3
LOCAL & NATIONAL NEWS
Keli‘i Gouveia HAWAI‘I RESTAURANT ASSOCIATION President, HRA
wo things drive the Hawai‘i Restaurant Asso- line and determine what we are willing to accept and ciation and they are membership and advocacy. what we can pass on to the customer. As the state administration advocates for a Eventually we’re going to have to concede to gov- T$15 minimum wage, the HRA must advocate ernment-imposed wage increases, but the longer we can for minimum wage growth that won’t put our members hold them off, the better able we will be to make gradual out of business. adjustments. LOCAL & NATIONAL NEWS We’re not insensitive That brings me to the to paying employees good membership-driven force wages, it’s just that small behind HRA. mom-and-pops could go The bigger the group, out of business if forced the louder your voice, to endure such a jump in the more you’re apt to be labor costs. heard. Many family run busi- Membership has its nesses have their kids work privileges, including in the business, but those discounts and special kids are going to want offers on services. We’re to go out and get a $15 exploring additional minimum wage job — and “...the HRA must advocate educational benefits that that’s kind of tearing at will help improve your the fabric of what makes for minimum wage operations. Membership Hawai‘i special. also affords a business the We’ve seen a $3 growth that won’t put our opportunity to be part of increase in three years our unified voice, fighting and we’re going to add members out of business.” for meaningful, positive another $4 possibly. It – Keli‘i Gouveia, President, HRA change for the industry. could go up $8 in eight There is no profes- to ten years and that’s sional lobbyist employed unheard of. by HRA. We have a hard- I wouldn’t be surprised working legislative liaison if there are a dozen smaller, who can only be in one family owned operations place at a time. In support that have gone out of busi- of HRA, we have a handful ness for the minimum wage of members volunteering increases we have already to stand up for what we endured. believe is best for our No single cost of doing industry. business is going down. If we’re not coming in We’re looking at 8 to 10 percent increases in utilities and strong, it’s going to be tough to win the battles we need food costs are going up, because the cost of fuel to ship to win. We invite you to join by calling 944-9105 — and food here is rising, as are container fees. help make our voice even stronger. Operators and vendors have to examine the bottom
FOODSERVICE IN PARADISE 2019 ISSUE 1 | 5 Exclusive to Sysco!
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Distributed by Sysco Corporation. Houston, TX 77077-1099. www.Sysco.comCall | 2017your HFM representative and order today LOCAL & NATIONAL NEWS
Mufi Hannemann HAWAI‘I LODGING & TOURISM ASSOCIATION President & CEO, HLTA
hese popular island eateries are familiar to her time between California, where she resides with her resident and visitor both: Duke’s Waikiki and family, that she cherishes above all else and Hawai’i. Hula Grill Waikiki at the Outrigger Waikiki I was so impressed with Jackie’s plans and vision TBeach Resort; Duke’s Kaua‘i at the Marriott of where she wants to take TS and her exceptional and Keoki’s Paradise, on the Garden Island; and Duke’s background when we met on one of her recent trips to
Beach House, Hula Grill Ka‘anapali, Kimo’s Maui, and Hawai’i that I immediately took it upon myself to recruit LOCAL & NATIONAL NEWS Leilani’s, all on the Valley Isle. her to be a member of the HLTA ohana. Besides being a What you may not know is talented corporate executive, she serves as an that these restaurants, plus a excellent “Ambassador of Hawai’i” passion- few in California, are under the ately proclaiming to one and all that we are a umbrella of TS Restaurants, great place to engage in business and pleasure. headed by CEO Jackie Reed, a The Hawai‘i Lodging & Tourism Association former island girl, who was a held its annual General Membership Meeting at Polynesian dancer and instructor the posh Four Seasons Resort O‘ahu at Ko Olina at one time. in October. Our members had an opportunity The company is a family- to sample the outstanding fare that General owned, privately held company. Manager Charlie Parker and his staff proudly Jackie, who’s of Samoan featured for us. ancestry and proud of it began Among them is Michael Mina’s Fish House, her restaurant career in 1989 a sea-to-table dining experience from the James as a hostess at Leilani’s on Beard Award-winning chef and restaurateur. Mr. the Beach, part of the TS Jackie Reed, CEO, Mina, who has restaurants across the globe, has company. It was Jackie’s first TS Restaurants established a restaurant empire in just a short time job and meant to be part-time, in Hawai‘i, having opened Stripsteak Waikiki and but she fell in love with the values, spirit, and opportuni- The Street Honolulu, both great new dining attractions ties of TS and has now spent her entire career with the at the International Market Place. Mina’s Fish House company. overlooks the sea and features his best seafood creations. Jackie worked in two other TS Restaurants before Also part of the Four Seasons is La Hiki Kitchen, being promoted to controller and moving to the home which offers family-style cuisine with local produce, office on the mainland in 1998. Since then, she’s been cooking styles, and dishes that showcase the bounty of involved in five restaurant openings and was an integral the island. Noe is the resort’s authentic Italian eatery part of developing the firm’s accounting systems and with a Capri-by-way-of-O‘ahu menu filled with local human resource policies and adopting new restaurant seafood, top-quality meats, and homemade pastas, plus technology. After 10 years as controller, Jackie was a selection of Italian wines. The Waterman Bar & Grill named vice president of California operations, a position is a casual poolside eatery which is an excellent stop for she held until becoming CEO in November 2015. a light lunch or sunset cocktails. Hokule‘a is an early- While working her way up the company ranks, Jackie morning gathering spot for gourmet coffee and freshly earned a bachelor’s degree in business administration squeezed juices, and late-afternoon wine, beer, and and an executive MBA from San Diego State University, cocktails overlooking the beach. Our members enjoyed earning valedictorian honors. She now works with the several banquet events, including a memorable evening SDSU Payne School of Hospitality and Tourism Manage- feast presented on the lawn along the beautiful Leeward ment as a guest lecturer, assessor, and current member of Coast shoreline. its advisory board. She’s on the boards of the Hawai‘i Our members were impressed with the exceptional Visitors and Convention Bureau and Young President’s service, food, and hospitality the Four Seasons O‘ahu at Organization, Coastal San Diego Chapter. She splits Ko Olina had to offer.
FOODSERVICE IN PARADISE 2019 ISSUE 1 | 7 RESTAURANT CLOSE-UP operating partner. that’s cheap,” saysMichaelMercier, to compromisequalityforsomething either reallyexpensiveoryou have a marketwheredishestendto be good foodthat’s ofgoodvaluein with flair. and salads.Foodisdoneright pastas, soups,sandwiches,pizzas 2002, servinganextensivemenuof has foundsuccessinWaikiki since clear whythismainlandfranchise on theedgeofKalakauaAvenue. It’s 8 C BY KANAI MARIA customers flockforstellarfoodandgood,fastservice. Wolfgang PuckExpress isaWaikiki staple,where Casual DiningDoneRight RESTAURANT CLOSE-UP |
FOODSERVICE INPARADISE 2019 The realhighlight oftherestau- “We prideourselvesinproviding dining restaurantlocated Puck Express,acasual elevated atWolfgang omfort foodgets ISSUE1 really hot and can cook the pizzas really hotand cancookthepizzas able toadjust the ovensoitgets the restaurant.Merciersays, “We’re the woodstoneovenatback of The secretbehindthegreat pizzas is customers canchoosefrom. there areeightdifferentpizzasthat tion withfresh,flavorfulingredients, rant isitspizzas.Cookedtoperfec- The secret behindthegreat pizzas is the woodstone oven atthebackof the restaurant. – Michael Mercier – Michael
peppers, cilantro andjalapeno.For barbecue sauce, pineapple,roasted Pork ($13),whichhastangy attention toitstoppings. crust, givingtexturewhilebringing eter andhaveaproperthin,crispy pizzas areabout11-inchesindiam- at about535to600degrees.”The Mercier recommendstheKalua RESTAURANT CLOSE-UP
WOLFGANG PUCK EXPRESS WHERE: Aston Waikiki Beach Hotel, 2570 Kalakaua Ave, Honolulu, HI 96815 FOR MORE INFO: WHEN: 7 a.m.-10 p.m. Daily PHONE: 808-931-6226 WEBSITE: http://www. wolfgangpuckexpresshawaii.com RESTAURANT CLOSE-UP
those who love their pineapple, ham that was still open. HFM was there of foot traffic, mainly from tourists. and parmesan combinations, the for us and made sure that we were “We want customers to get a sense Hawaiian ($14.50) is a must-try. able to keep the restaurant open of aloha. Many people come here The Margherita ($13.50) is a classic for Saturday and Sunday. We really to visit, working for maybe a year pizza lover’s favorite, with tomato appreciated their service during that just to come for a week’s vacation. sauce, sharp basil and perfectly time,” says Mercier. We want to remember that people melted fresh mozzarella. Given its Waikiki location, worked hard to get here and we want Beyond the pizzas, Mercier says Wolfgang Puck Express has plenty to treat them right,” says Mercier. the Mahi Mahi Fish & Chips ($14) is a customer favorite, with pepperon- cini aioli, crispy fries and fish fried in tempura batter. Wolfgang Puck Express gets many ingredients from HFM, including the pizza dough, fish and meatballs. “It’s been great working with HFM and they provide us with everything we need,” says Mercier. During the events of Hurricane Lane this past August, Wolfgang Puck Express stayed open while many other restaurants were closed – a decision Mercier didn’t make lightly. While the staff were told they could go home if they wanted to, many of them stayed. “That day, we sold out all of our food and HFM was one of the few distribution companies
FOODSERVICE IN PARADISE 2019 ISSUE 1 | 9 RESTAURANT CLOSE-UP KEN’S HOUSE OF PANCAKES BY FERN GAVELEK Photos courtesy of Ken’s House of Pancakes
en’s House of Pancakes opened its doors in 1971 at the busy intersection Kof Highway 11 and Kamehameha Avenue in Hilo. The restaurant, with its trademark orange Breakfast is served round-the-clock at Ken’s House of Pancakes. Naugahyde booths and round-the- clock hours was a popular stop for motorists en route to see Kilauea Volcano. Through the years, it has served thousands of residents and visitors alike—including Hollywood celebrities. At the helm are GMs Rick Maiava and Debra Ching Maiava, whose RESTAURANT CLOSE-UP RESTAURANT parents Lei and Lindy Ching bought Ken’s in 1990 and added numerous menu items and made dining at Ken’s “fun” with its Sumo-sized offerings. When the enormous, Sumo-sized menu offerings are served, a loud bell rings out through the dining rooms and patrons and servers yell out in unison, “Sumo!” “We have over 200 items on our menu: ranging from our famous Fluffier than Fluffy Omelets and eggs every way you can think off, including loco mocos…to waffles, burgers, salads, saimins, steaks, sandwiches, chili, teriyaki beef and chicken, shrimp, kalua pig and cabbage, liver and etc.,” Debra Maiava details. “We feature dishes on set nights: All- You-Can-Eat Spaghetti Sundays, All- You-Can-Eat Taco Tuesdays, Prime Crispy, yet succulent, Coconut-Crusted Ahi is served with chipotle butter and pineapple salsa.
10 | FOODSERVICE IN PARADISE 2019 ISSUE 1 RESTAURANT CLOSE-UP
Beer-battered shrimp tacos are topped with Ken’s satisfying Prime Rib Loco Moco is a Save room for dessert—a fave is the Cherry fruity mango salsa. round-the-clock popular menu item. Cheesecake Parfait. Rib Wednesdays, Hawaiian Plate Fanfare aside, Ken’s food is for people who needed a place to eat Thursdays and Oxtail Soup Fridays.” not only fun, it tastes good. The and relax. “We served FEMA, the Ken’s six trademark Sumo-sized restaurant has won “Best Breakfast Red Cross, Civil Defense and sport offerings are available daily. It could in East Hawaii” by readers of the teams from the Mainland who were RESTAURANT CLOSE-UP be the Sumo Breakfast: three eggs, daily Hawaii Tribune Herald for 22 stuck and weathering out the storm.” eight-ounce beef patty with gravy, years in a row—ever since the voting The GM adds that during the storm, three scoops rice, grilled onions and started, according to Maiava. Other not one Ken’s employee called off three pancakes. The Sumo Braddah accolades have come from USA work. Omelet is made with a half-dozen Today, Bon Appetit, Hawaii Business “In fact, they didn’t even call to see eggs and stuffed with bacon, ham, magazine and the Hawaii Restaurant if we were open. They already know Portuguese sausage, green onions and Association. that if can, Ken’s can, and we will cheese. The Sumo-Min is a full pound In addition to the food, Maiava stay open to serve the community.” of noodles topped with two eggs and says the restaurant’s 70 dedicated At Ken’s, they treasure employees garnishes. employees and 24-7 hours of opera- who have been with the restaurant for “The Sumo tradition started tion also makes it a standout in the decades. because I wanted to have some community. Giving her staff credit for Ken’s fun with our customers!” shares “It’s not profitable to stay open success, Maiava concludes, “They Maiava, an Oahu native. She aimed 24-7 nowadays….but we choose to for are professionals who love their job, to re-create zany antics like “The the people who drive over from Kona, love working with each other and Zoo Sundae” at Farrell’s Ice Cream for our police and service personnel, love the thousands of customers who Parlour (the chain originated in and for people who have hospital have come through our doors. Many Oregon, but had Honolulu locations), emergencies and need a place to calm times, we’ve been asked to open up where a huge sundae was delivered down and talk things out over a hot a branch at another location, but we on a stretcher by several servers while cup of coffee or cocoa,” she notes. would be hard-pressed to duplicate accompanied by the sound of ambu- Maiava says Ken’s stayed open the outstanding staff we have enjoyed lance sirens. during last summer’s Hurricane Lane for the past 28 years.”
KEN’S HOUSE OF PANCAKES WHERE: 1730 Kamehameha Ave, Hilo, HI 96720 WHEN: 24-7, 365 Days a Year! FOR MORE INFO: PHONE: 808-935-8711 WEBSITE: www.kenshouseofpancakes.com
Offering hearty helpings for the eager eater, Ken’s Sumo-Sizes six different menu items, including saimin, or “Sumo Min.” Sumo servings are delivered to patrons with zany fanfare.
FOODSERVICE IN PARADISE 2019 ISSUE 1 | 11 RESTAURANT CLOSE-UP
FORK & SALAD M a u i Featuring both raw and roasted beets, the colorful Beet & Goat Cheese Salad also offers spinach, apples, seasonal fruit, cashews, health grain mix and lilikoi-mango dressing.
BY FERN GAVELEK app and convenient delivery with perceived by the general public. PHOTOS BY RYAN SIPHERS Revel and Hopper Maui. The Maui native, who first learned t’s a version of island farm- Travis says he “developed the the ropes of the food and beverage to-table with a twist. Fork & brand as a whole,” meaning the industry as a teen at McDonalds Salad Maui has redefined how look, color scheme, feel and design as and Subway, moved on to Longhi’s Ijust-harvested and island-sourced food can be enjoyed by offering it as RESTAURANT CLOSE-UP RESTAURANT fast, casual fare. “We wanted it available and accessible for everyone, all the time, not just at gourmet supermarkets and fine dining restaurants,” details Chef Travis Morrin, Fork & Salad co-owner and chief marketing officer. “We desired fresh and healthy food to be convenient and affordable.” With two Maui locations, Fork & Salad offers a quick-service format where customers enter and walk down the prep line as their food is made right before their eyes. Customers proceed to pay the cashier at the end of the line and then take their meal to enjoy inside the restaurant or to go. During rush hours, hungry patrons lining out the door move smoothly through the process. The restaurant The Smokey Papaya Chicken Sandwich packs in plenty of nutrition. Served on a naturally-fermented, also offers an online ordering service organic sourdough focaccia, the sandwich is layered with papaya, cheese, avocado, mixed greens, red onion, bacon and a chipotle-cilantro vinaigrette.
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Fork & Salad Maui owners from left: Cody Christopher, Travis Morrin and Jaron Blosser. The cold line at Fork & Salad Maui is all about local freshness.
in Wailea where he met his current The restaurants rely on HFM for business partners, Jaron Blosser and fresh ingredients like Kamuela toma- Cody Christopher. toes and Kumu Farms Spring Mix, The trio formed Three’s Catering, plus grocery items like oils, vinegars followed by Three’s Bar & Grill and seasonings. “This is critical before opening Fork & Salad in 2016 because it’s the base for making dress- as a “chef-inspired salad company.” ings: the heartbeat of our concept,” Morrin explains, “Our menu, as a says Morrin, who studied at whole, isn’t just fast-casual healthy; University of Hawaii Maui College. it’s actually designed by three chefs. “We feature 11 gluten-free dressings. Ingredients are carefully selected, It’s a big deal to have a consistent The trademark Buckwheat Noodle Salad is finished many are local as much as possible. and quality supplier to keep up with with crunchy wasabi peas. We then create signature salads, sand- demand.” wiches, soups and more using quality Chef shares that plans are in the homemade recipes. Our goal is that works for Fork & Salad to open a each menu item is a fine balance of third location in Orange County, FORK & SALAD MAUI flavor, texture and appearance.” California soon. WHERE: Kihei: 1279 S. Kihei Road Signature menu items include the He adds, “And if you haven’t #204, 96753 Buckwheat Noodle Salad, a concoc- heard, our company is franchising. Kahului: Puunene Shopping Center, tion of Kumu Farms Spring Mix, We are currently working on a major 120 Hookele St. #330, 96732 buckwheat noodles, carrots, Okoa deal to saturate the West Coast Farm radish, bell pepper, sun sprouts market with our brand. Our mission WHEN: 10:30 a.m.-9 p.m. Daily and avocado tossed in a vegan miso- for worldly expansion is this: ‘To FOR MORE INFO: ginger dressing that’s finished with spread a taste of Maui, infused with PHONE: 808-879-3675 (Kihei), crunchy wasabi peas for texture. A the aloha spirit to all parts of the 808-793-3256 (Kahului) fave sandwich is the baked ahi melt; world, one guest, one salad and one WEBSITE: “that’s special because it’s our version community at a time.’ Essentially, this https://forkandsaladmaui.com of made-in-house tuna,” he continues. is our goal, but also our dream.”
FOODSERVICE IN PARADISE 2019 ISSUE 1 | 13 ITEM # PACK SIZE BRAND DESCRIPTION 4002416 4 1GAL IMPERIAL MAYONNAISE CULINARY PREMIUM RESTAURANT CLOSE-UP Good Times at Rob’s Good Time Grill There’s something delicious for everyone at this downtown Lihue staple. BY MARIA KANAI
or a good time with friends The extensive menu has something and family, look no further for everyone, whether you’re a keiki than Rob’s Good Times Grill. or kupuna. FA household name on the A long-time favorite, according to island of Kaua‘i, Rob’s has become Silverman, is the Famous French Dip a staple in downtown Lihue for its ($14.25), served on a toasted hoagie comfortable ambience, chill vibes and and loaded with juicy roast beef, of course, onolicious food. Owned by melting cheese and served with savory Rob and Lolly Silverman, the restau- au jus. The Hot Pastrami ($14.25) rant has been around for more than is also a classic – a hefty sandwich RESTAURANT CLOSE-UP twenty years and continues to gain with melted Swiss cheese on pastrami. loyal customers with every meal. Sandwiches come with beer-battered “We first started out as a karaoke or sweet potato fries, or you can bar in 1992, formerly known as Kay’s substitute fries with a salad for $2.75. Pub, and over the years we transi- Entrees like the Grilled Misoyaki King Crab Mac & Cheese ($13.50): tioned into more of a night club and Salmon ($15.25) served with a shredded King crab rolled into three sports bar,” says Silverman. During flavorful wasabi aioli, are served with decadent mac and cheese balls. For the recession of 2008, Silverman real- steamed white or brown rice and something unique, go for the Bulgogi ized he would need to make a change potato mac salad or tossed greens. Fries (14.50), which are Korean- in the direction of the restaurant and Locals also love coming in for the inspired marinated beef, cucumber, find more of a niche in order to make King Crab Dinner Special ($29.95) kimchee cabbage, fried egg, green it through the challenging economy. on Wednesday nights and The Ribeye onion and sesame seeds. “We then decided to focus more on Dinner Special ($19.95) on Friday “Whether you’re coming in alone the restaurant side of things, and nights. or with friends and family, we try scaled down the “club” to just the In the last couple years, Rob’s to make everyone feel like they’re weekends,” says Silverman. “As it started adding live music for happy at home in our casual, relaxing turned out, it worked great. Now, the hour, which is 50-percent off the atmosphere. Stop by and eat good kitchen is one of the biggest reasons signature pupu menu that rotates food with our restaurant ohana,” says for our continued success.” weekly. These small bites include the Silverman.
ROB’S GOOD TIME GRILL WHERE: Rice Shopping Center, 4303 Rice Street, Lihue, HI 96766 WHEN: 11 a.m.-2 a.m. Daily; Sundays open 7 a.m. during NFL season; Kitchen Hours 11 a.m.- 10 p.m. FOR MORE INFO: PHONE: 808-246-0311 WEBSITE: http://www. kauaisportsbarandgrill.com
FOODSERVICE IN PARADISE 2019 ISSUE 1 | 15 FEATURE STORY 16 FEATURE STORY |
FOODSERVICE INPARADISE 2019 Mochi Mania! ISSUE1 FEATURE STORY 17 | ISSUE 1 PHOTO COURTESY OF STEVE CZERNIAK COURTESY PHOTO FOODSERVICE IN PARADISE 2019 IN PARADISE FOODSERVICE Herringbone Waikiki has been using the mochi pancake mix with has been using the mochi pancake Herringbone Waikiki good results and is expanding the offering to its Las Vegas location. its Las Vegas to and is expanding the offering good results In Hawaii, mochi is known as a soft, yet chewy,In Hawaii, mochi is desirable characteristics ofNow the familiar and sweet rice cake that melts in your mouth, or as asweet rice cake that snack.crispy, flavored rice way into new products soldmochi have found their at restaurants: Mochi Donuts,at bakeries and served Mochi Bread —and they’re allMochi Pancakes and by Mochi Foods.created using mixes
ochi Foods is giving the food industryochi Foods is giving on. The dry-basesomething to chew revolutionizingmixture company is with a line ofthe concept of “mochi”
easy-to-use products that are finding their way intoeasy-to-use products and the globe. Founded inkitchens across Hawaii offers baking and beverage mixes2016, Mochi Foods HFM.that are available through BY FERN GAVELEK BY M Create Multiple Products Using Mixes by Mochi Foods Mochi by Using Mixes Products Multiple Create FEATURE STORY FEATURE FEATURE STORY
“We have formulated mixes that create products with a familiar, mochi-like, chewy texture,” says Mochi Foods Co-Founder Jason Kim. The Oahu native says the products at Mochi Foods have been perfected to contain the right, mochi-like texture. “It’s all about texture. Mochi has a distinct feel in your mouth and our mixes give the products that familiar, mochi-like consistency.” -Jason Kim, Mochi Foods Co-Founder
One of the latest products is the Mojo Mix, a crunchy topping similar to the craquelin found in the FEATURE STORY FEATURE French cream puffs: Choux au Craquelin. Geared for the Mochi Bread Mix, its uses are up to each chef’s Kim explains: “It’s all about imagination. texture. Mochi has a distinct feel in your mouth and our mixes give the would be too dense.” Kim says mixes to make boba (tapioca) pearls. products that familiar, mochi-like Mochi Foods has overcome these Many of the Mochi Foods mixes consistency.” culinary hurdles with its packaged come with recipes. You can choose “Modifying and creating a mixes. from a 100 percent natural powder product with the desired consistency line to flavor baked goods, beverages takes a lot of time and effort,” Kim Diverse Product Line and ice cream. continues. “It’s near impossible to With the corporate headquarters Using a modified tapioca starch make solid rice flour into a donut in Honolulu and a research/develop- with rice flour, the Instant Mochi or cake product—the end result ment and manufacturing center in Mix is designed for freezing to Taiwan, Mochi Foods also offers make not only mochi, but mochi ice cream. “This product can retain its soft-chewy texture in lower tempera- tures,” explains Kim. “Regular mochi gets hard in the refrigerator after a while and this product doesn’t.”
Rodney Weddle, Executive Pastry Chef at La Tour Bakehouse, likes using Mochi Food’s natural powder as “it has a vibrant, all-natural color, is clean label and has an authentic taste.” Pictured is La Tour’s Sweet Potato/Taro Macaron. PHOTO COURTESY LA TOUR BAKEHOUSE
18 | FOODSERVICE IN PARADISE 2019 ISSUE 1 FEATURE STORY
Mochi Foods also offers drinking Krinkle Plunger, giving it a signature, I was determined to share with the cream powder in a variety of recognizable shape that resembles a world.” Watanabe’s MoDo Hawaii flavors—the non-dairy powder holds blossom or bracelet. bills itself as the “Original Mochi its shape atop beverages “for hours” Christopher Watanabe, owner of Donut Concept Shop.” without losing its integrity. Kim says Honolulu’s Watanabe Bakery and Top grade rice from Taiwan is the drinking cream is a new, hot trend MoDo Hawaii, is a big fan of the the main ingredient of the Mochi in Asia and a good return on invest- Mochi Donut. “The feeling of hap- Pancake/Waffle Mix and it is Mochi ment “as it enables establishments to piness, love and aloha I experienced Foods’ only gluten-free product to have a great presentation and up the when I first tried the light and date. Kim says some customers list perceived value.” The drinking cream chewy Mochi Donut was something the item on the menu as gluten- is available in a variety of flavors. Customers Rate Top Mixes Along with the donut and pancake mix, the bread mix is one of the company’s top sellers. It’s non-yeast-based so no rising time is needed—just mix and bake. “You can also fry the dough to make beig-
nets,” details Kim. A favorite item FEATURE STORY with Japanese bakers for its mochi texture, the Mochi Bread Mix is sold as a plain base so each chef can add his own sweet and savory recipes.
“The recipes are simple and quick; we like to work with it” -Fanny Esparza-Queloz, Soleil d’Hawaii Bakery
Fanny Esparza-Queloz of Soleil d’Hawaii Bakery in Honolulu likes the bread mix as the raw dough freezes well. “The recipes are simple and quick; we like to work with it,” she says. Mochi Bread is a top seller at Brug Bakery Pearlridge on Oahu. Owner Miho Choi notes, “the flour, itself, already has a very good flavor and the texture is just like mochi. The bread doesn’t disappoint the customer.” Named a 2017 “Top Tasty Food” by Honolulu Magazine, Mochi Donuts are a cake-based, no-yeast donut requiring only mixing and frying. Kim says some Mochi Donut customers are preparing the donut using the Belshaw The bread mix is one of the company’s top sellers. It’s non-yeast-based so no rising time is needed—just mix and bake.
FOODSERVICE IN PARADISE 2019 ISSUE 1 | 19 FEATURE STORY
Pancakes at Paina Café in Las Vegas. PHOTO COURTESY OF RANAE WINEMILLER
free for diners with dietary issues, creative idea to come up with mochi Partnering with Sun Noodle, “but more than half of them don’t pancakes and we’ve even extended Mochi Foods is creating a frozen
FEATURE STORY FEATURE because it tastes so good.” Besides using it to our Las Vegas location!” boba item using natural flavoring— the dietary versatility, the mix any flavor and color. Kim divulges can be used for good results with Taking Boba to the Next Level the product will sell exclusively cookies and muffins. “I have a Big on experimentation and through HFM later this year. customer in California using it for innovation, Mochi Foods strives “Traditional boba is shelf-stable crepes,” adds Kim. to achieve a wow factor with its and takes a long time to create; the According to Harrison Chernick, products. While Mochi Foods offers new frozen boba will conveniently corporate chef at Mina Group, the raw materials for customers to make be able to boil in five minutes,” pancake mix is a favorite product for boba from scratch, the company is he shares. “This product will be multiple reasons. He explains, “One, collaborating with Sun Noodles to all natural, with no preservatives, it’s very delicious. I mean insanely take boba to a new level. added sugar or sweeteners. It is good. Two, it has instructions right “There’s an advantage for gluten-free and vegan.” on the bag so it’s easy to use. For a some customers to advertise that Kim feels fortunate the two-year- restaurant that has workers that are they make their boba fresh from old Mochi Foods has been well- not as advanced in the culinary field scratch,” notes Kim, who details all received by food service professionals. as me, it’s easy for them to make. Just that’s needed is Mochi Foods Boba He grew up in the industry, his family mix, let it sit and go.” Mix, water and the desired natural owned frozen and chill distributor Gary Tamashiro, executive chef flavor. Customers using the mix can Pint Size Hawaii. Musing on his at Herringbone Waikiki, appreciates choose their flavor and color and company’s formation and name, he the flavor and texture of a pancake do specials for holidays, events, shares, “The goal was to make a created with the mix. “It has a slight, etc. “They can also make extra and connection, working with a manufac- chewy texture that I like and our freeze for later use,” he continues. turer, to create what people like, while guests rave about. It is easy to utilize “When defrosted, it maintains its identifying what makes it special. and incorporate our own Herring- texture—this is some game-changing Mochi is a hot food trend and we got bone touch to it as well. It is a very stuff.” lucky—the timing was right.”
20 | FOODSERVICE IN PARADISE 2019 ISSUE 1
OPERATOR'S EDGE Taking the L out of the P&L BY GREGG FRASER RESTAURATEUR
s you are all aware, P&L last month’s sales performance. Here’s not account for that now. We should stands for Profit & Loss. where those adjustments come in. just take that as extra revenue. Some Taking the L out of the Every day, adjust your projections operators might think, ‘I know we Arestaurant’s P&L statement based on the daily sales average (take have Halloween coming up Oct. 31. is based on a few main components. your total sales to date and divide by That’s going to be a big day, so let’s First is Forecasting, or projecting the number of days, month to date). add extra ….’ Don’t count your what you will be making in monthly When you establish your daily sales chickens before they hatch. You can revenue. Second is budgeting, based average, either increase or decrease count on holidays, parties, New on those projected revenue. Third is your projected sales and adjust your Year’s Eve, and whatever to make a applying the proper percentages, or budgets accordingly. At the end of lot of money, but don’t account for
Daily P&L statement analysis makes for a successful business.
OPERATOR'S EDGE OPERATOR'S Waiting until the end of the month is a recipe for disaster.
industry standards to the budget, to the first week, you have seven days it too soon because you don’t really reduce the possibility of a negative in the books and you’ll have a pretty know if you’re going to get anything (loss) month. Number four is tracking fair accounting of what the month extra. Take it as it comes and don’t your expenses and revenue on a daily is going to do. Don’t wait until the try to guess revenue highs and lows. basis, not weekly and certainly not at end of the week. You should be We also know that Hawai‘i is a the end of the month. Number five, is adjusting (the figures) daily, it’s a very seasonal destination. Typically adjusting as you go. moving target. Always adjust projec- in Waikiki, February and September To establish projected sales for tions based on daily sales and adjust are slow months, so if we have a upcoming months, start out with the budgets for the upcoming week. busy August and we apply those sales month you’re in now, or just com- There can be variables that to September that we know is slow, pleting. On the first of any month you throw things off, like weekends and then our budgets are going to be off, can look at the previous month and holidays, busy times, or times when so we have to add historical data. assume that you’re going to do about parties are booked, things that are You take year-to-year sales records the same. Do your budgets based on coming up in the future. We should and apply those to the upcoming
22 | FOODSERVICE IN PARADISE 2019 ISSUE 1 OPERATOR'S EDGE
month to get a little clearer picture. you have a rent based on percentage the pour cost, front-of-house and If you don’t have previous years then of sales. (That needs to be taken into management staff. all you can do is go off the previous account, but that budget is already set Here’s another issue. You may months. Another theory is, you take for you.) So if you have 23 percent set a budget for payroll, but payroll all the months you’ve been open, COGS and 35 percent labor, plus a really includes net checks, employer calculate a monthly sales average and rent of 10 percent, you will have 68 contribution to tax, healthcare insur- then apply that to your budgeting. percent of overall revenues spent just ance, workers compensation and You’ll have lows and highs, so take to cover these items. Then, if you then other employer/employee-related an average of all the months. want to make a 10 percent profit at expenses. So, you target 30 percent Daily P&L statement analysis the end of the month, you will have for a baseline payroll (scheduling) and makes for a successful business. only 22 percent of total revenues to the addition labor related expenses Waiting until the end of the month pay for operating expenses like utili- will bring you around 40 percent for is a recipe for disaster. Just because ties, advertising, office supplies, etc. the entire employee burden. All of you have money in the bank does not Here’s a scenario: Let’s say you’re these things could add up to another mean you are profitable. You have to going to make $100,000 in a month. 10 percent, or more. look to your financial statements to You would tell your chef that he has The Golden Rule: if you’re doing see if you are going to end the month a $25,000 budget to spend on food $100,000 in food sales and you give at an 8- to 12-percent profit margin. purchases. But, you might want to your kitchen manager 30 percent to OPERATOR'S EDGE Sales projections are very In a nutshell: important because you can’t 1) Forecast your monthly do a proper budget if you don’t revenue 2) Budget based on projected know your projections. revenue 3) Apply industry-standard You need to plan for profit, it doesn’t lower that to $22,000. In the event percentages to the just happen. that he goes a little over his given When preparing projections you budget, the business will still hit the budget to reduce the should break out food sales and targeted budget. Remember that if the possibility of a negative beverage sales. As you are applying sales are pacing up or increasing, the month the food cost budgets and the kitchen chef will need a larger budget. In turn, 4) Track your expenses-to- labor, you need to apply that to food if sales are pacing down, he should be sales. When you’re establishing the prepared to lose some of that budget. revenue beverage cost budget and the bar The same applies to kitchen labor 5) Adjust as you go labor, you apply that to beverage costs. Kitchen staff tend to get paid a sales. Then, your front-of-the-house little more than tipped employees, but payroll for servers and management the schedule should reflect a budgeted do scheduling, they can’t schedule any- will be based on overall sales. amount to allow for a 35 percent thing beyond that. Just like with food Sales projections are very impor- expense to revenue by month’s end. costs, they’re not allowed to spend any tant because you can’t do a proper One of the variables in these budgets more on labor unless it is approved by budget if you don’t know your projec- is events or holidays. Special events the general manager or owner. tions of what you are going to make can drive up your projected revenues In summary, if you stay on top of in any given month. Otherwise you’re but you need to be careful, because your sales projections versus budgeted just pulling numbers out of the sky or the sales will go back to normal expenses, on a daily basis, you will just not budgeting. usually the next day. This is why we have the ability to plan to make a Here are the industry standards for project sales based on averages. You profit, rather than hope you do. budgeting purposes; 25 percent food will also see that the daily average Doing these steps daily will cost; 18 percent pour cost; (target a for Thursday, Friday and Saturday provide guidance for whatever needs 23 percent overall cost of goods sold, is higher than Sunday, Monday and to be adjusted as each day and week or COGS); 35 percent labor cost. Tuesday. So try and take a full seven progresses. It will also provide his- The other major expenses like rent days to create your daily average. torical data for the same time-frame are considered fixed expenses unless You can apply this same concept to next year.
FOODSERVICE IN PARADISE 2019 ISSUE 1 | 23
TRENDING For today’s carnivore, not all proteins are created equal Restaurants source fresh, sustainable, humane meat amid demand for better ingredients
ands down, the biggest menu newsmaker of
the past year has been TRENDING Hthe vegetable, which is taking a well-deserved star turn as chefs work their culinary magic to transform produce of all types into appealing side dishes and entrées. As Long John Silver’s Baked Cod Meal a corollary, vegetable-based meat sub- stitutes have also grabbed headlines as 222.2 pounds per capita of red meat from antibiotics which are important large chains like Carl’s Jr. and smaller and poultry in 2018. to human medicine. Powerhouse chains like Fatburger have adopted Trend watchers at The NPD sandwich specialist Chick-fil-A has them as burger options. Group note that protein topped pledged to meet a “no antibiotics Yet despite all the excitement the list of dietary interests last year, ever” policy by the end of 2019, around the subject of plant-based a demand which combined with and Wendy’s received broad press cuisine, Americans remain committed moderating meat prices and rising coverage with its announcement in carnivores. In fact, the US Depart- consumer income to make meat 2017 of a $30 million investment ment of Agriculture on the menu a real opportunity for to procure chickens that are 20 forecast that con- operators. But successful restaurant percent smaller. The initiative aims to sumer consump- marketers have learned that not all provide “more delicious and tender” tion would reach meat is created equal, and that many filets than those of conventional a record-breaking diners, particularly Millennials, want industrial birds and reflects the chain’s reassurance about their meat choices. commitment to animal well-being. Restaurateurs at all levels are step- Some chains promote a supplier’s ping up to the challenge, and the brand to reassure patrons, as with widely reported results mark a Ted’s Montana Grill, which operates watershed in chain purchasing 40 stores in 16 states. The operation strategies. features Springer Mountain Roasted Chicken, sourced from a Georgia- Better chicken. Major based company that is certified by chains like KFC and the American Humane Association. Burger King have Waffle House, beloved by road garnered plenty warriors, night owls and post-club of publicity with partyers, partnered with Springer their switch to Mountain in 1986 to upgrade its chickens free poultry sandwiches, and well ahead of
Carl’s Jr.’s Beyond Meat burger
FOODSERVICE IN PARADISE 2019 ISSUE 1 | 25
TRENDING
are also on board. Slapfish, with 15 locations based in the Los Angeles area, has parlayed its “Refreshingly Responsible” slogan into what one newspaper called the best seafood restaurant in Orange County. And Long John Silver’s, the 50-year-old granddaddy of fish chains, boasts of charting a new course forward with sustainably harvested seafood like the wild-caught cod that is the centerpiece of the Baked Cod Meal.
Bottom line. There is scarcely a protein category that has not been impacted by changing consumer Wendy’s Bacon Maple Chicken Sandwich values and demands. The pasture- raised pork at Chipotle, Papa John’s the pack in 2011, upped the ante by Roundtable for Sustainable Beef. endorsement of gestation-crate-free going antibiotic free. Emerging players like Denver’s Urban hogs or the free-range, grass-fed Farmer Steakhouse and Punch Bowl venison in an Arby’s limited-time offer
Better beef. Last spring, Social of Austin, Texas, tout their use are items that are totally in tune with TRENDING McDonald’s announced the of the Snake River Farms brand, a the times. nationwide rollout of fresh beef in Boise-based, family-owned producer its Quarter Pounders, a move that dedicated to sustainable meat. impacted its system from source Yet despite to kitchen. The program is meant Better seafood. to improve the chain’s culinary Red Lobster has taken the lead all the reputation and to make it more and created a template for marketing competitive with fast-casual better- sustainable seafood with its long- excitement burger competitors, and analysts who running commitment to its “Sea follow the chain pronounced that the Food Differently” and Seafood with around the sandwiches were noticeably better. Standards programs that play out Arby’s, which regularly faces on the menu in dishes like the wild- subject of snarky suspicions about its roast beef, caught flounder entrée. plant-based is, in fact, a founding member of the Limited-service seafood chains cuisine, Americans remain committed carnivores
Operators can rest assured that American consumers do not want to step away from their steak knives, but they do want to feel good about the choices that they make. Better meat and seafood provide permission to indulge without guilt and may be har- bingers of dietary demands to come.
Source: Nations Restaurant News
FOODSERVICE IN PARADISE 2019 ISSUE 1 | 27 TRENDING A PEEK AT YOUR NEW PLATE: How Youʼll Be Eating in 2019 Better lettuce? Cheese behavior, we kept in mind that top and a stalk that’s kind of a cross everyone could be dead wrong. Food between celery and asparagus. tea? Here are the most forecasting is not a science, or even an Chinese cooks know it as wosun. intriguing forecasts for art. Still, the game is a fun one. Even wild weeds like dandelion greens Here are some of the most intriguing or sorrel may get a shot. the food world — best guesses at what and how Americans Whichever wins, kale is still over. consumed with a grain will be eating in the new year. The New Flavor Profile or two of salt. The Next Lettuce Sour and funky, with shades of More vegetables. Improved gut The great romaine scare of 2018 heat. This is what happens when you bacteria. Cocktails with less alcohol. — a strain of E. coli that was eventu- mix the interest in fermenting with Many of the predictions about ally traced to a reservoir in California the millennial palate. Melina Romero, what we’ll eat and drink in 2019 — has helped make lettuce ripe for a who has the title of trend insights point to a quiet, restorative and new star in 2019. The current darling manager at CCD Helmsman, a food potentially grim time ahead. Then of the restaurant salad, Little Gem research and product development again, these forecasts always arrive lettuce, was denounced this month as firm in Emeryville, Calif., explained carrying the clean, healthy pine scent overexposed by New York magazine’s the generation that loves global mash- of New Year’s resolutions. restaurant critic, Adam Platt. ups and bold flavors this way: “They The good news: There will Expect to see little-known varieties grew up with Flamin’ Hot Cheetos, be cheese tea. And salad robots, showing up on menus, and an explo- and while they still want spicy, I according to the prognosticators. sion in lettuces grown hydroponically, think, beyond that, they have grown
TRENDING As we pored over dozens of lists many of them in urban container to become interested in flavors that handicapping the next big food farms. Some chefs are rallying around are acquired — sour flavors and even trends, and interviewed the people celtuce, a lettuce with a leafy, bitter funky flavors like fermented foods.” who get paid to drill into consumer
Food forecasters say dishes with fermented ingredients will grow in popularity, like this noorook, a grain porridge seasoned with koji, from the Los Angeles chefs Kwang Uh and Matthew Kim. PHOTO COURTESY OF ELIZABETH LIPPMAN FOR THE NEW YORK TIMES
28 | FOODSERVICE IN PARADISE 2019 ISSUE 1 TRENDING
(l-r) Will celtuce, a Chinese lettuce bred to highlight its long, crunchy stem, be the year’s breakaway green? PHOTO COURTESY OF ANDREA SPERLING/GETTY; Cooking in foil packets is a technique expected to gain popularity in the coming year. PHOTO COURTESY OF ILMORO100/GETTY IMAGES IMAGES
The Thing You Will Try Against flora. That means you can expect The Hot Diets Your Better Judgment more ways to ingest probiotics and Diets that emphasize fat over car-
Cheese tea, an import from prebiotics and foods designed to bohydrates will continue to dominate. TRENDING Taiwan, will hit the American main- improve the bacterial health of your Instagram says video posts using the stream this year. Green or black tea is intestinal tract, according to several hashtag “keto” — the name of a high- sipped through a cap of cream cheese grocery store chains and wellness fat, low-carb diet — grew fivefold blended with cream or condensed market analysts. As the obsession over the past six months. Hannah milk, which can be either sweet or with digestive health dovetails with Spencer, a registered dietitian who slightly salty. It’s already a hit in San the fascination for fermenting, kimchi, tracks the food service industry for Francisco, where they make it with sauerkraut and pickled things will the market research company Mintel, Meyer lemon and mascarpone. work their way into new territory. said the keto diet might be losing its Smoothies with kefir will be popular, edge. Still, she added, restaurants will The Big Health Fix and kombucha will show up in unex- add more low-carb options. The term Anything to do with your gut pected places like salad dressings. “pegan” — a cross between a paleo
Tea of all kinds, but particularly the creamy, sometimes salty import from Taiwan called cheese tea, will appear on more menus. PHOTO COURTESY OF JEENAH MOON FOR THE NEW YORK TIMES
FOODSERVICE IN PARADISE 2019 ISSUE 1 | 29 TRENDING
and a vegan diet — will take hold. Pinterest says the number of searches for the term rose 337 percent in the past six months.
The New Sheet-Pan Supper With barely any cleanup and a deep whiff of nostalgia (remember your first Scout camping trip?), cooking dinner in foil packets is poised for popularity. Pinterest notes that searches for “foil-pack dinners” have jumped nearly eightfold in the past six months.
The Driest Drinks At the bar, expect more natural wines, lighter drinks and cocktails without any alcohol. At the bar, lighter wines, natural PHOTO COURTESY OF LISA CORSON FOR THE NEW YORK TIMES wines and drinks with less or no alcohol will be popular. Americans cut back on packaging. (The number creamers became standard at coffee ages 18 to 34 are more interested in is even higher among baby boomers.) bars a few years ago. Many diners spirit-free cocktails than any other Restaurants that serve food on plastic have started to eat less red meat or demographic group, according to with disposable cutlery will have an abandon animal protein altogether, Mintel. As a result, bartenders will incentive to invest in reusable plates whether for health, environmental or replace high-alcohol liquors like and forks. Cutting waste in the increas- ethical reasons. A few corporations gin with lower-alcohol wines like ingly robust carryout and delivery have banned meat consumption Prosecco in mixed drinks, and make markets will get new attention, too. on their campuses. In Los Angeles, more use of shrubs, craft vermouths, a member of the City Council this botanicals and distilled nonalcoholic The Playlist Ploy month proposed a law that would spirits like Seedlip. This may force Restaurants will keep seeking ways require a substantial vegan protein bars to try to come up with better to expand their brands beyond food; entree be available at movie theaters
TRENDING names than the no-jito or the no- Dunkin’ Donuts has put its name on and other large entertainment centers. groni. Outlier prediction: Forbes a Saucony running shoe, and KFC magazine is betting that the breakfast recently sold out of fire logs that smell The Motherless Meat cocktail will be big. like fried chicken. For higher-end res- Laboratory-grown proteins will taurants, the vehicle of choice will be enter the mainstream. KFC, Tyson The Case Against Waste the customized Spotify playlist. David Foods and Cargill are investing With the plastic straw and the Chang has already issued one, as has heavily, and the products are catching plastic bag increasingly out of fashion, Flour & Water in San Francisco. on so fast that ranchers have started restaurants, food manufacturers and campaigns to stop the engineered groceries will face new pressure to The Plant-Based Main Course proteins from being called “meat,” reduce other packaging waste. In a Substantial vegetable entrees will Forbes reports. Prepare for the next recent Mintel survey, 36 percent of become a fixture on restaurant menus, generation of plant-based alternatives diners said they wanted restaurants to in the way that alternatives to dairy to dairy products: substitutes for
Expect more vegetable entrees like this black- eyed pea salad at Teranga in New York. PHOTO COURTESY OF AN RONG XU FOR THE NEW YORK Millions of investment dollars are pouring into companies trying to put marijuana byproducts into food TIMES and drink. PHOTO COURTESY OF JIM WILSON/THE NEW YORK TIMES
30 | FOODSERVICE IN PARADISE 2019 ISSUE 1 cheese, butter and ice cream made with nuts, soy or coconut.
The Tech Advancement You’ll Hate Until You Need It Salad-making robots will show up in hospitals and airports, where freshly made food is not easy to find at all hours. The systems rely on chilled containers of fresh ingredients that are restocked during the course of the day. Push a few buttons on a keypad and the robot makes a custom salad topped with dressing.
The Hope for Dope Salads made by robots like this one from Chowbotics can assemble a customized bowl of fresh vegetables Major food and beverage com- in about two minutes. PHOTO COURTESY OF CHRISTIE HEMM KLOK FOR THE NEW YORK TIMES panies are researching ways to get THC, the psychoactive component of seaweed. Consumption of seaweed and Uzbekistan. The global buyers for marijuana, and cannabidiol, a part of is growing 7 percent annually in Whole Foods Market have money on the plant that may have therapeutic the United States, James Griffin, an flavors from the Pacific Rim. The San properties, into more food and drinks. associate professor at Johnson & Francisco food consultant Andrew
The authors of the federal farm bill Wales University, told Nation’s Res- Freeman is calling it for Georgia, with TRENDING have removed hemp from the list taurant News. It checks all the boxes: its Instagrammable star, khachapuri of controlled substances, and Gov. healthful, environmentally sound and — the cheese-filled bread boat topped Andrew M. Cuomo is pushing to full of umami. with a runny egg. The prognosticators legalize recreational use of marijuana at the Kind food company are pulling in New York. The New ‘It’ Cuisines for the flavors of Africa, though they It’s a tossup. The market research did not specify a country. The New ‘It’ Vegetable firm Technomic says popular dishes It’s a tie between mushrooms will come from eastern Mediter- The Cause of the Year — which have acquired what food ranean nations like Lebanon, Syria How a restaurant or food marketers call a health halo and are and Turkey. Baum & Whiteman, company cares for its employees, expected to pop up in teas, desserts, a consulting firm based in New its purveyors, its customers and its jerky and cocktails — and sea veg- York, is betting on food from the community will move up the priority etables, which most people just call “Stans” — Kazakhstan, Tajikistan list in 2019, Mr. Freeman said. More chefs will become first responders, providing food at disaster sites. Companies will fine-tune training for how employees should treat one another. Immigrants and their role in American food culture will be front and center. Sara Brito, a founder and the presi- dent of the Good Food 100 list, said in her 2019 trend report that customers will demand that restaurants tend to more than just how food tastes. “They need to demonstrate they care about the whole system and story of food,” she said, “including the environment, farmworkers, animal welfare and inclusion in the workplace.”
Source: The New York Times Khachapuri, a traditional egg and bread staple of Georgia, is a ready-made Instagram star. PHOTO COURTESY OF MORGAN IONE YEAGER FOR THE NEW YORK TIMES
FOODSERVICE IN PARADISE 2019 ISSUE 1 | 31 ITEM # PACK SIZE BRAND DESCRIPTION 5844220 6 10 CASA SOLANA BEANS BLACK WHOLE 3362274 6 10 CASA SOLANA BEANS PINTO FANCY 5882311 6 10 CASA SOLANA BEANS REFRIED VEG 5882303 6 10 CASA SOLANA BEANS REFRIED WITH LARD FAVORITE RECIPES
Beef Larb FAVORITE RECIPES Lettuce Cups Serves 4-6
INGREDIENTS • 1 pound Certified Angus Beef® ground beef • 2 teaspoons Canola oil • 1 teaspoon salt • 1/2 teaspoon pepper • 1 small shallot, minced • 1 tablespoon minced fresh ginger • 2 cloves garlic, minced • 1 teaspoon fresh chopped lemongrass • 4 scallions, sliced, separating DIRECTIONS white and green 1. In a large skillet, heat canola oil over medium-high heat. Add ground • 1 tablespoon soy sauce beef and season with salt and pepper. Brown about 3 minutes; drain any • 1 tablespoon Sambal Oelek excess oil. chili paste • 1 lime, juiced 2. Stir in shallot, ginger, garlic, lemongrass and scallion whites, (save green • 1/4 cup chopped fresh cilantro for garnish). Sauté 3 more minutes, stir in soy sauce, sambal and lime • 8 mint leaves, roughly chopped juice; simmer 1 minute. • 1 large head butter lettuce, 3. Serve beef family style garnished with cilantro, mint and scallion greens, broken into individual leaves lettuce on the side.
FOODSERVICE IN PARADISE 2019 ISSUE 1 | 33 ITEM # PACK SIZE BRAND DESCRIPTION 7108871 6 4.5# IMPERIAL PHANTOM 1/4” SHOESTRING 5020233 6 5# IMPERIAL TATER BARRELS 2031088 6 4.5# IMPERIAL WAFFLE CUT MILD BATTERED S/O 5020179 6 4.5# IMPERIAL 1/4” SHOESTRING PXL 4356473 6 5# IMPERIAL PHANTOM PLUS 5/16” S/O CLEAR COAT 2032935 6 5# IMPERIAL ULTIMATE 3/8” HEAVY BATTERED 5020155 6 5# IMPERIAL IQF HASH BROWN SHRED 7108897 6 5# IMPERIAL PHANTOM 3/8” CLEAR COAT FAVORITE RECIPES
Crispy Baked Beef FAVORITE RECIPES Stogies Serves 12
DIRECTIONS INGREDIENTS 1. Heat oil in a large skillet, cook ground beef over medium-high heat until • 1 pound Certified Angus Beef® browned, about 5 minutes. Stir in salt, pepper, garlic and onion; sauté ground beef 2 minutes. Add slaw mix and 1-tablespoon soy sauce; cook 3 more • 1 tablespoon canola oil minutes. Remove from heat and allow to cool for 10 minutes. • 1 teaspoon kosher salt 2. Make dipping sauce. In a small mixing bowl whisk remaining 2 teaspoons • 1/2 teaspoon black pepper soy sauce with cornstarch, set aside. Is a small saucepan combine • 1/2 cup finely diced yellow onion vinegar, 1/2-cup water, sugar and Sambal; bring to a boil. Whisk in soy • 2 cloves minced garlic slurry, boil for thirty seconds, remove from heat and reserve sauce for • 2 cups cabbage and carrot slaw dipping. mix • 1 tablespoon plus 2 teaspoons soy 3. Preheat oven to 425°F. Prepare a baking sheet for the stogies by lining sauce, divided with parchment, a non-stick baking mat or foil. • 2 teaspoons corn starch 4. Assemble stogies. On a clean work surface, lay out one eggroll wrapper, • 1/4 cup white vinegar place 1/4-cup of filling along edge closest to you and brush water along • 1/2 cup plus 2 tablespoons water, the opposite edge of the wrapper about 1-inch wide. Roll-up tightly divided allowing the damp end to create a seal. Repeat and arrange stogies on • 1/4 cup sugar baking sheet. • 2 tablespoons Sambal Olekek chili 5. Brush each with butter and bake 10 minutes. Rotate pan 180 degrees; paste bake an additional 5 minutes until golden brown. Cut in half and serve • 12 square eggroll wrappers, with sauce. (approximately 8-inch) • 1 tablespoon unsalted butter, melted
FOODSERVICE IN PARADISE 2019 ISSUE 1 | 35 ITEM # PACK SIZE BRAND DESCRIPTION 6639512 6 18Z IMPERIAL CINNAMON GROUND 6639827 6 18Z IMPERIAL PEPPER BLACK TABLE GRIND 9806449 6 21Z IMPERIAL GARLIC POWDER 5228713 6 14Z IMPERIAL CUMIN GROUND 5229265 3 10Z IMPERIAL PARSLEY FLAKES 9806498 6 20Z IMPERIAL CHILI POWDER DARK FAVORITE RECIPES FAVORITE RECIPES
Teriyaki Beef
Lo Mein Serves 6
INGREDIENTS DIRECTIONS • 1 pound Certified Angus Beef® top 1. Strain juice from canned pineapple, reserving juice. Combine juice with round steak, cut into thin ribbons soy sauce and crushed red pepper. Marinate beef strips in pineapple • 1 (8-ounce) can pineapple chunks mixture in refrigerator 2 hours. with juice • 1/4 cup soy sauce 2. Prepare noodles according to package directions. Set aside, keeping • 1/4 teaspoon crushed red pepper warm. • 12 ounces Chinese egg noodles 3. Remove beef from marinade, discarding marinade; pat dry with paper • 2 teaspoons canola oil towels. Heat canola and sesame oil in large, nonstick skillet or wok; • 1 teaspoon toasted sesame oil brown beef over medium-high heat for 2 minutes. Add peppers and • 1/2 cup chopped green pepper mushrooms; sauté 3 to 5 minutes. Stir in teriyaki, noodles, reserved • 8 ounces fresh sliced mushrooms pineapple chunks and sesame seeds; heat 2 to 3 minutes and serve, • 3/4 cup teriyaki sauce garnished with green onion. • 1 tablespoon sesame seeds, toasted • Green onion, scallion or chives for garnish (optional)
FOODSERVICE IN PARADISE 2019 ISSUE 1 | 37 CALENDAR OF EVENTS Culinary Calendar 2019
CALENDAR OF EVENTS CALENDAR Hawaii Foodbank’s 30th 2019 Maui Food Expo Annual Food Drive MAY 8, 2019, 10-3PM JANUARY- APRIL 2019 The King Kamehameha Golf Club Hawaii Food Bank’s Annual Food Drive enables you https://www.syscoevents.com/sites/2019-maui- to partner with the non-profit organization to meet food-expo the critical needs of Hawaii’s hungry. HFB strives to raise awareness throughout the state and collecting monetary and food donations to help islanders in need. www.hawaiifoodbank.org/events Visit our Food Expos for a chance to win $1,000 in purchases, enjoy exclusive show specials, and sample 2019 Kauai Food Expo new menu ideas from local and national APRIL 24, 2019, 12-5PM vendors! For more information please contact your HFM sales representative Kauai Marriott Resort & Beach Club or call (808) 843-3298. https://www.syscoevents.com/sites/2019- kauai-food-expo
38 | FOODSERVICE IN PARADISE 2019 ISSUE 1 ANGUS BEEF, ANGUS BEEF, PERFECTED “Angus” alone doesn’t define quality, but the Certified“Angus” Angus Beefalone ® brand doesn’t does. define We start quality, with but Angus the and Certified thenAngus take Beef it® brandfurther. does. 10 steps, We start to be with exact. Angus and then take it further. 10 steps, to be exact.
It’s not just Angus, it’s the best Angus. It’s not just Angus, it’s the best Angus. Ohana The Sysco Brand family has been delivering quality, innovation and profitability for decades and we are passionately committed to the success of every customer, supplier, community and partner. Our services and solutions are crafted with our customers’ diverse needs in mind and our family of products is unsurpassed, backed by the largest Quality Assurance team in the industry.
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