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Fall 2017 Trend Tracker FOOD FOOD PEOPLE MONEY & SENSE PLUS Original Fusion Second Chances Time to Grow I’ll Drink to That! The dish on Filipino, The benefits of ex-offenders, Want to be a restaurant mogul? The bar works the kitchen, page 22 page 46 page 64 page 78 HOLEY BISCUITS Sharing the Love of Food—Inspiring Business Success HOLEY FALL BISCU ITS! CUT AND RUN WITH IT 2017 TREND TRACKER Stay ahead of the curve, p. 38 Fall 2017 FoodFanatics.com MONEY & SENSE CASH OUT Why operators are sticking to plastic and going cashless. 61 FOOD GO FORTH AND MULTIPLY But read this before starting ROLL WITH IT your restaurant empire. Biscuits have room to rise. 64 7 SQUASH IT IN EVERY ISSUE Diners are ready to gorge TREND TRACKER on gourds. What’s hot and what’s not. 16 38 NEXT STOP PHILIPPINES FEED THE STAFF An amalgam of cuisines Five questions to aid you in steps forward. reducing labor costs. 22 50 FOOD FOR THOUGHT IHELP Cater to tomorrow’s diners Understand the metrics from by studying today’s college your social channels. dining commons. 68 32 PR MACHINE How to engage with social FOOD PEOPLE media influencers. LONG LIVE THE NIGHT WALKERS 70 Don’t put your kitchen to sleep when late-night diners are BEYOND THE PLATE awake and hungry. Advice from the experts. 41 72 TALK SHOP DEAR FOOD FANATICS Why hire ex-offenders? Are robots about to takeover 46 your operations? 76 ROAD TRIP! Check out Knock Detroit all you want. The I’LL DRINK TO THAT! FOODFANATICS.COM Motor City is rocking it out. Culinary cocktails bring the for more menu 54 kitchen to the bar. inspiration and 78 business solutions. FEEDING CHANGE Community fuels Chef BY THE NUMBERS Marcus Samuelsson. Attack the snacks. PHOTOGRAPHY BY PAUL STRABBING PAUL BY PHOTOGRAPHY 56 80 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 Go online for exclusives. Join the FoodFanatics.com US FOODS ADVISORY BOARD President and Chief Executive Officer conversation on social. 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 M. Affixio, Tampa, FL Alexander Boggs, Memphis Mike Dulek, Streator, IL Gene R. Gransaull, Port Orange, FL Steven Grostick, Detroit Kevin Hatfield, Omaha and Iowa Pasul LaRue, Seabrook, NH Gary Mueller, Centennial, CO Jaci Shelby, Kansas City, KS Joey Rowland, Fort Mill, SC Jeffrey Schlissel, Boca Raton, FL SON OF A BISCUIT Randall Smith, Detroit The offspring of the biscuit is making waves. Check out these biscuit PUBLISHING PARTNER Feedback We welcome your comments. sandwiches for inspiration. There’s Contact Food Fanatics at: even a recipe for consideration. Publisher [email protected] Elizabeth Ervin Contact Bite Me Media at: Chief Content Officer Bite Me Media Laura Yee 4407 N. Beacon St., Suite 3S STEPPED UP SQUASH Chicago, IL 60640 or email Gourds are in the spotlight, ready to Chief Creative Officer [email protected] Joline Rivera satisfy meat and meatless eaters with Unless otherwise specified, all correspondence sent to Food Contributing Editors their girth and meatiness. They’ll also Fanatics is assumed for publication Carly Fisher and becomes the copyright Peter Gianopulos impress penny-pinchers with their property of US Foods. high yield, lower cost profile. Here’s Contributing Writers Advertising Information some inspiration with recipes. Lisa Arnett For rates and a media kit, contact Kate Bernot Jennifer Paulson at Jodi Helmer 847-268-5176 or email Megan Rowe [email protected]. Amy Sherman Mike Sula Food Fanatics is the go-to source DESTINATION PHILIPPINES for the foodservice industry and Get a crash course on classic Photographers anyone truly passionate about Frank Lawlor food, food people and improving Filipino dishes with our quick Paul Strabbing the bottom line. Issued quarterly and hand-delivered to readers, the reference guide. Prop Stylist magazine is a US Foods publication Johanna Lowe produced by BiteMe Media. For more information on the Food Fanatics program, visit DEEP SIX THE BAD RAP www.FoodFanatics.com Need more convincing that All rights reserved. © ex-offenders can be an asset to About US Foods your restaurant? Tap into these US Foods is one of America’s great food companies and a leading foodservice distributor, partnering with approximately 250,000 chefs, additional insights. restaurateurs and foodservice operators to help their businesses succeed. With nearly 25,000 employees and more than 60 locations, US Foods provides its customers with a broad and innovative food offering and a comprehensive suite of e-commerce, technology and business solutions. US Foods is headquartered in Rosemont, Ill. and generates approximately RAISE THE SNACK BAR $23 billion in annual revenue. Discover more at www.usfoods.com. Just about everyone is into snacks so why are your offerings lame or non-existent? Time to nab a piece of the snack pie. 9300 W. Higgins Rd. Suite 500 LAWLOR FRANK BY PHOTOGRAPHY COVER FRONT Rosemont, IL 60018 (847) 720-8000 www.usfoods.com 2 FOOD FANATICS | FALL 2017 Get inspired this season Autumn is a perfect time to pause, evaluate and switch gears, if necessary, to ensure that 2017 meets or exceeds our expectations. We can make a fresh start through improving current methods and undertaking new ones. That’s where the latest issue of Food Fanatics® comes in, with menu inspiration and practical ways to improve operations – all with the goal of finishing the year profitably. EQUIPPED First, get ready for the future by reading up on the culinary preferences of today’s college students. Gen Z is the newest generation of diners, and understanding what they want can set you up for long-term success. Equally as important as understanding dining preferences is addressing big issues, such as labor costs, now. Our article on controlling labor costs encourages you to ask five questions on what TO SUCCEED you could do differently to see big changes. Next, head to the menu board and get inspired by different takes on Outshine the competition by using top-quality equipment and supplies. a comfort food classic to see how the humble biscuit can be a great We deliver thousands of outstanding products nationwide, and ordering vehicle for complex and memorable flavors. If you’re looking to tap into something unique for your diners, don’t miss our article on Filipino with us is the easiest part of your day. From the front to the back of the food. The popularity of this Southeast Asian cuisine is on the rise, and house, your success is our priority. here we provide a primer on the key ingredients and the chefs moving it into the mainstream. For more information, contact your US Foods Representative or Save Time. Order Online! usfoods.com This fall also represents a new start for US Foods® as we introduce our latest Scoop™ product lineup featuring new items inspired by acclaimed Chef Marcus Samuelsson. You can read about his diverse background which has inspired the multicultural cuisine he is known for today. We know these new products will inspire all of you to put your own spin on his signature style. Enjoy the issue and share your thoughts @foodfanatics. Pietro Satriano President and Chief Executive Officer US Foods © 2017 US Foods, Inc. 07-2017-FOF-2017062203 COVER STORY FOOD Chicken in a Biscuit Wa e Sandwich Corned Beef Pretzel Biscuit Sandwich THINKING SANDWICHES? THINK BISCUITS! Pillsbury® Frozen Biscuit Dough delivers fl avorful, fl uffy biscuits. Did you know that the very same dough can be used to make sandwiches – perfect menu items for both breakfast and lunch? For these recipes and more, visit generalmillscf.com © General Mills Turkey Avocado Club Biscuit Sandwich Biscuit Burger Wellington BISCUITS HAVE ROOM TO RISE PHOTOGRAPHY BY FRANK LAWLOR FRANK BY PHOTOGRAPHY BY LAURA YEE FoodFanatics.com | FOOD FANATICS 7 MAKE YOUR DESSERT SPARKLE ❱ SOME FOODS RILE UP CHEFS AND DINERS MORE THAN OTHERS, ENSURING A FOOD FIGHT OF EPIC PROPORTIONS. Take the biscuit. Use butter, shortening or lard? Go with buttermilk or milk? Eggs or no eggs? Does the type of flour matter? Keep it simple or go over- the-top with improvisation? “In the South, everyone thinks their biscuits are the best,” says Brian Wiles of Durham, North Carolina-based Rise biscuits. “Sometimes it comes down to personal preference, but it’s always because you’re baking with pride.” Chef Chris Uhrich Southerners lay claim to the biscuit, but it has folds and forms stretched far beyond, increasing its presence on the dough for his creme brulee menus nationwide by 99 percent over the last four doughnut-biscuits years, according to research firm Datassential. Chef- (also pictured driven restaurants like Giant in Chicago can fetch on the cover) at Mucci’s Italian for $7 for two small freshly baked biscuits with jalapeno the ultimate in butter, while 61 Local in Brooklyn, New York, offers flakiness. corn biscuits with hot honey and butter for $6. ® Biscuits are also proving they can headline a Since 1894, Ambrosia has delivered “Food of the Gods” – delicious chocolate concept. Last year, casual dining chain Cracker of the finest quality. Today, the portfolio stands tall as “The Chocolate Resource®”, Barrel joined the biscuit arena’s fast casual fray, delivering consistently high quality chips, chunks and coatings.
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