FOOD FANATICS FOOD FOOD PEOPLE MONEY & SENSE PLUS Burgers Road Trip! Cost Cutters Trends Can it ever be too big? There’s a food revolution in Ten steps to savings, What’s warming up, page 12 Philadelphia, page 39 page 51 page 19 GOT THE CHOPS GOT FOODFANATICS.COM SPRING 2013 GOT THE CHOPS SPRING 2013 Chefs redefine Southeast Asian cuisine PAGE 20 SPRING 2013 ™ SPEAK SPICE, SOUTHEAST ASIAN STYLE Sweet DOWNLOAD THE MAGAZINE ON IPAD success FOOD The Cooler Side of Soup 08 Chill down seasonal soups for a hot crowd pleaser. Flippin’ Burgers 12 Pile on the wow factor to keep up with burger pandemonium. All Grown Up 16 Tricked out interpretations of the classic tater tot prove that this squat spud is little no more. COVER STORY Dude, It’s Not Fusion 20 Chefs dig deep into Southeast Asian cuisine for modern takes on flavors they love. Sticky Spicy Sweets and Wings FOOD PEOPLE Want a Piece of Me? 32 Millennials make up the dining demographic that every operator wants. Learn how to get them. Road Trip to Philadelphia 39 A food revolution is happening in the See this recipe made right birthplace of the Declaration of Independence. now on your smartphone Simplot Sweets® don’t take away from traditional fry sales, they simply sweeten your Who Can Cook? bottom line. With their farm-cured natural sweetness and variety of kitchen-friendly cuts, 40 Martin Yan can, of course. And after 34 years in the business, there’s no stopping him. you can use them to create stunning appetizers in addition to incredible fry upgrades. Discover more sweet recipes at simplotfoods.com/sweets. All About Them 42 Meet chefs with a passion for the business - just like you ©2013 Simplot112 FOOD FANATICS | SPRING 2013 BLEED: 9.25" x 10.75" TRIM: 9" x 10.5" LIVE: 8.5" x 10" 03131775016344-13 MONEY & SENSE Join the conversation on facebook.com/ Fast Casual Rules usfoodfanatics 46 Growth has slowed but the concept of serving Hey, Watch Your food fast in a casual setting continues to domi- nate. Find out why. Gravy, Buddy! This Won’t Hurt 51 Ten ways to cut costs. It’s so painless that the only thing you’ll feel is a fatter wallet. Tea, Anyone? 60 Tea cocktails are brewing on drink menus and boosting bar sales. IN EVERY ISSUE ADVERTISEMENT FOOD Trend Tracker SCAN FOR RECIPE 19 Look like an industry hero by knowing what’s hot—and not. PAGE 3 FOOD PEOPLE Sage & Brown Butter Staff Meal Mashed Potatoes 36 Give line cooks a shot at staff meal to help them take charge and hone skills. MONEY & SENSE Beyond the Kitchen 54 With an eye toward design, small spaces can have big impact. iHelp 56 Reservation systems that do more than book Watch Your Turkey Get Out-Gobbled. tables. Ask the Food Fanatic 59 Instead of wringing your hands (or some- one’s neck), tap these solutions to everyday problems. The PR Machine 63 How to make Instagram work for you. IT’S REIGNING TOTS! GET RECIPES AT Potato Pearls ® are the perfect complement to any entrée. Just mix up a batch and By the Numbers add your favorite ingredients. Moments later, you’ve got a new signature side dish and 64 Still not sold on the power of social media? FOODFANATICS.COM a savory boost to your bottom line. Just scan the QR code or visit baf.com/monarch Look here. PAGE 18 for this complete recipe and more delicious side dish specials featuring mashed potato products. ™ Potato Granules ASYS 8552663 ® Potato Pearls Extra Rich Mash POTATO PEARLS . We make them easy—you make them amazing! baf.com/monarch ASYS 1328616 foodfanatics.com | FOOD FANATICS 3 ©2013 Basic American Foods Potato Pearls® is a registered trademark of Basic American Foods Monarch is a copyright of US Foods View the magazine on iPad Download the Food Fanatics app foodfanatics.com from iTunes US FOODS ADVISORY BOARD What am I, and on the web President and Chief Executive Officer at FoodFanatics.com John Lederer Chopped Liver? Chief Merchandising Officer Pietro Satriano Chief Operating Officer Stuart Schuette Vice President of Marketing Marshall Warkentin FOOD FANATICS FOR US FOODS Todd Pearson, Austin, Texas John Byrne, Minneapolis PUBLISHING PARTNER Feedback: We welcome your comments. Publisher Please email us at: James Meyers [email protected] Executive Vice President Who are these people? Doug Kelly Write us at: Food Fanatics Magazine Chief Content Officer Imagination Publishing Those in the know provide insight, which writers turn into solid copy. Karen Budell 600 W. Fulton St. Suite 600 We hone and refine and then the magazine is brought to life with cool images Managing Director, Content Chicago, IL 60661 Cyndee Miller and sharp design. Some of our contributors are called out below. Senior Art Director Unless otherwise specified, Joline Rivera all correspondence sent to Food Fanatics is assumed Graphic Designer for publication and becomes Shannon Diamond the copyright property of US Foods. Content Director Laura Yee Advertising Information: SCAN FOR RECIPE Joline Rivera is always in design mode — For rates and a media Editors kit, contact Elizabeth Ervin and that’s not because she recently branded Carly Fisher at (312) 382-7860 or email Kelsey Nash a restaurant, from the logo to the interiors. [email protected]. She’s constantly looking around, taking it Content Strategist Cecilia Wong Food Fanatics is the go-to all in and noticing everything. Her idea of a source for the foodservice Account Director industry and anyone truly Loaded Mashed Potatoes good time is brainstorming and conceptual Elizabeth Ervin thinking, designing Sweet Paul Magazine passionate about food, food Production Director people and improving the and cookbooks for various publishers. Kelley Hunsberger bottom line. Issued quarterly and hand-delivered to read- Photographer ers, the magazine is a US Tyllie Barbosa Photography Foods publication produced by Imagination Publishing, Contributing Writers Inc., 600 W. Fulton St., Suite Kelly Aiglon 600, Chicago, IL 60661, David Farkas (312) 887-1000. Paula Forbes David Farkas has been writing about Kurt Michael Friese For more information on Peter Gianopulos restaurants for more than two decades, US Foods’ Food Fanatics Monica Ginsburg initiative and program, visit covering the advent of celebrity chefs, Scott Hume www.foodfanatics.com Jennifer Olvera All rights reserved. © second- and third-wave coffee shops, Kirk Pynchon cocktail culture, and fast casual restaurants. Helen Rosner Outflank a Flank Steak. Jonathan Sidener He is also a restaurant critic for the Cleveland Stacy Warden Plain Dealer and a member of Results Thru Strategy, a group of restaurant consultants. As one of America’s great food companies and leading distributors, US Foods is Keeping Kitchens Cooking and making life easier for more than 250,000 customers, including independent and multi- unit restaurants, healthcare and hospitality entities, government and educational institutions. The company offers more than 350,000 products, and proudly employs approximately 25,000 people in more than 60 locations nationwide. US Foods is head- Helen Rosner is the executive digital editor quartered in Rosemont, Ill., and jointly owned by funds managed by for Saveur magazine, a role that came via Clayton, Dubilier & Rice Inc. and Kohlberg Kravis Roberts & Co. a roundabout route involving book editing, restaurant reviewing, portrait photography, full-time blogging for New York Magazine, Potato Pearls ® are a savory way to boost your bottom line. Just add a few of your and being generally addicted to the internet. favorite ingredients and – voila – you’ve got a new signature side dish that may make Her other obsessions include drinking whiskey, eating lunch and working toward your main entrées a little nervous. To view this recipe and other special ideas in a snap her goal to visit every state in America. 9300 W. Higgins Rd. featuring mashed potato products, scan the QR code or visit baf.com/monarch. ™ Suite 500 Rosemont, IL 60018 Potato Granules ASYS 8552663 (847) 720-8000 Potato Pearls Extra Rich Mash ® www.usfoods.com POTATO PEARLS . We make them easy—you make them amazing! baf.com/monarch ASYS 1328616 4 FOOD FANATICS | SPRING 2013 foodfanatics.com | FOOD FANATICS 5 ©2013 Basic American Foods Potato Pearls® is a registered trademark of Basic American Foods Monarch is a copyright of US Foods FOOD Menu ideas to keep on the burner Play It Cool With so much seasonal produce and inventive ways to serve it, cold soup is heating up 6 FOOD FANATICS | SPRING 2013 foodfanatics.com | FOOD FANATICS 7 IF YOU POLLED diners on the cold soups Americans are most familiar with, you’d likely have an overwhelming number of checks in the “gazpacho” box. But virtually any hot soup can be served chilled. It’s TIME TO just a matter of choosing the right seasonal ingredients. Watermelon-Tomato Gazpacho BY STACY WARDEN Chef-owner Jose Garces Mercat a la Planxa, Chicago 10 roma tomatoes, peeled, cored and quartered CHI LL8 pounds seedless watermelon, cubed 4 cucumbers, peeled and diced 3 cups mineral water ¼ cup sherry vinegar 3 ounces stale bread 3 cloves garlic ½ cup extra virgin olive oil Kosher salt to taste Crab salad garnish, recipe follows Chilled carrot soup with cashews, golden raisins Place tomatoes, watermelon, cucumbers, mineral and yogurt from Buccan, THE SEASON IS RIPE water, sherry vinegar, bread and garlic in Robot Palm Beach, Fla. Coupe or food processor and process on medi- um/high speed. Add olive oil to emulsify. Season with salt to taste and garnish with crab salad. Makes two gallons. To make crab salad: Toss together 6 pounds lump crab meat, 3 bell peppers cored and diced small, 2 ounces chopped tarragon, 1 ounce chopped parsley, 1 ounce chopped chives, 2 ounces extra TO GIVE SOUP A virgin olive oil and salt to taste.