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SPRING 2019 Science in the Kitchen, 20 and 57 FOOD FANATICS FOOD FOOD PEOPLE MONEY & SENSE PLUS Wild Things Robochefs & Cyborg Servers Meat the Future Glass Acts Weeds for profit, Getting along with automation, The rise of alternative proteins, Make it with glassware, page 5 page 52 page 59 page 74 IT’S VEGAN JERK IT’S VEGAN Sharing the Love of Food—Inspiring Business Success IT’S VEGAN SPRING 2019 JERK MEET THE NEW MEAT Science in the kitchen, 20 and 57 Spring 2019 USFoods.com/foodfanatics FOOD IN THE WEEDS Wild leafy vegetation can deliver Small business is no small task. some serious green. So Progressive offers commercial auto and business 5 insurance that makes protecting yours no big deal. IN EVERY ISSUE BACK IN THE SADDLE TREND TRACKER Local Agent | ProgressiveCommercial.com Refined Tex-Mex is riding high. 12 What’s on the radar, at high alert and fading out? BUTTERMILK IT 40 7 ways the tangy byproduct FEED THE STAFF of cream works its magic. 22 What automation means for the humans. 52 FROM FRINGE TO FASHIONABLE PR MACHINE How to be vegan-friendly in the Cash in on the membership new world order. 30 movement. 65 BEYOND THE PLATE FOOD PEOPLE Honesty is the only policy CHILD’S PLAY for food labels. Experiences win over 70 the 7 and under set. 43 ASK THE EXPERTS Intel on front and back of the SPEAK EASY house issues. Q&A with a chef on why giving back 69 matters. 48 IHELP Apps that take the hassle out of ROAD TRIP! filling and swapping shifts. New Orleans is so much more than 73 Cajun and Creole. 56 I’LL DRINK TO THAT! Glassware that raises the bar. ON THE COVER MONEY & SENSE 74 Celeriac is a dead- ringer for beef jerky, MEAT THE FUTURE BY THE NUMBERS full of flavor especially Get ahead with plant-based proteins. Delivery that delivers. dipped in horseradish 59 76 cream. It’s winning fans among those THE ABCS OF GEN Z eating more plant- Learn about this new breed of based foods for the worker. good of the planet. PHOTOGRAPHY BY EVA KOLENKO EVA BY PHOTOGRAPHY 66 See recipe on page 36. Progressive Casualty Ins. Co. & Af liates. Business and Workers’ Compensation coverage provided and serviced by af liated and third party insurers. liated and third by af and serviced provided Compensation coverage Workers’ Business and liates. Af & Co. Casualty Ins. Progressive USFoods.com/foodfanatics | FOOD FANATICS 1 Food Fanatics® Spring Edition is Here! They say each new year offers us a chance to start fresh, so with our The delicious first issue of 2019, we are taking a deeper look at the new and different USFoods.com/foodfanatics ways restaurants are grabbing the attention of diners. US FOODS ADVISORY BOARD Some operators are starting from the ground up, literally, with weeds is baked in President and Chief Executive Officer Serve country-fresh flavor all day with Hilltop Hearth® Pietro Satriano and plant-based offerings taking over menus across the country. Chief Merchandising Officer Southern Style Biscuits. Available in multiple sizes, these Andrew Iacobucci From dandelions to milkweed – weeds are inexpensive and perfect ready-to-bake biscuits bring the ultimate convenience Senior Vice President, Marketing Diane Hund to your kitchen and dependably deliver flaky, buttermilk for eco- and health-conscious diners. What’s more, talented chefs are Senior Vice President, Innovation and Quality leveraging their versatility and using them in all kinds of applications delight to your diners – every time. Stacie Sopinka Vice President, Creative from grilling to garnishing. Jovo Balach Manager, Content Marketing Jasmine Jones And while we’re talking plant-based offerings, our cover story on vegan-friendly menus should catch your attention. Diners who identify CHEF CONTRIBUTORS/RESTAURANT OPERATION CONSULTANTS Steve Affixio, Tampa, FL themselves as vegan have grown from 1% to 6% in recent years. Find Jeffrey S. Bland, Salem, VA Robert Frye, Fishers, IN out what’s driving this increase and how to ensure your menu satisfies Laura Kron, Cincinnati Maria O’Rourke, Jackson, MS meat and non-meat eaters alike. Lance Reynolds, Phoenix Jeffrey Schlissel, Boca Raton, FL Convenience is an increasingly important driver of repeat business. PUBLISHING PARTNER Feedback We welcome your comments. In the article, You, Robot, we dive into how technology is fueling a Contact Food Fanatics at: info@FoodFanatics.com new standard in restaurant convenience. From mobile apps and Content Chief Laura Yee Contact Bite This Media at: info@bitethismemedia.com self-ordering kiosks to meals prepared by robots – automation in Contributing Editor restaurants is on the rise and is predicted to boost efficiencies, Peter Gianopulos Unless otherwise specified, all correspondence sent to Food Contributing Writers Fanatics is assumed for publication consistency and overall customer satisfaction. Lisa Arnett and becomes the copyright Kate Bernot property of US Foods. Min Casey Amber Gibson Advertising Information Finally, robots can’t do it all – your staff is still essential, and they want Alison Grant For rates and a media kit, contact Matt Kirouac Jasmine Jones, (847) 720-2578 or it easy too. In our iHelp section, we break down the best apps for Novid Parsi email Jasmine.Jones@usfoods.com. Megan Rowe Food Fanatics is the go-to source staff scheduling, including Homebase, which is part of our CHECK™ Mike Sula for the foodservice industry and anyone truly passionate about Business Tools suite of products, all of which are aimed at helping Copy Editor food, food people and improving Natalie Jew the bottom line. Issued quarterly make the lives of restaurateurs - and their staffs - easier. and hand-delivered to readers, the Cover Photography magazine is a US Foods publication Eva Kolenko produced by Bite This Media. Wishing you all the best this new year! Photographers For more information on the Eva Kolenko Food Fanatics program, visit Frank Lawlor USFoods.com/foodfanatics. All rights reserved. © Until next time, About US Foods US Foods is one of America’s great food companies and a leading foodservice distributor, partnering with approximately 250,000 chefs, restaurateurs and foodservice operators to help their businesses succeed. With nearly 25,000 employees and more than 60 locations, US Foods 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, Illinois, and generates approximately $25 billion in annual revenue. Discover more at www. Andrew Iacobucci usfoods.com. For more information, contact your Chief Merchandising Officer US Foods® Representative or Save Time. US Foods® Order Online! usfoods.com 9300 W. Higgins Rd. Suite 500 EXCLUSIVE Rosemont, IL 60018 (847) 720-8000 BRAND www.usfoods.com © 2018 US Foods, Inc. 10-2018 FOF-2018091916 Wild leafy FOOD vegetation can deliver some serious green BY PETER GIANOPULOS PHOTOGRAPHY BY EVA KOLENKO ® The Chocolate Resource BACK-OF-HOUSE RELIABILITY ® –––––––– FOR ––––FRONT-OF-HOUSE–––– SUCCESS. IN THE Confi dence for you. Superior fl avor for your guests. Contact your Cargill Foodservice Sales Representative today or call 800-227-4455. WEEDS USFoods.com/foodfanatics | FOOD FANATICS 5 © 2019 Cargill All Rights Reserved WHERE THE WILD WILD THINGS ARE SHISO For a kitchen that’s up for IF YOU’RE SEARCHING a makeover, quit the kale, SWEET CICELY for inexpensive, full-bodied ingredients Quick and easy prep can elevate a variety cut the cauliflower and back that will separate your menu from the of dishes, such as the versatile wild green away from the Brussels seasonal masses, just look at your feet. verde Chef Greg Proechel makes at Ferris sprouts. Add some of There, you will find that the pesky in New York or the shot of henbit—which these wild greens to your weeds overriding your garden, the tastes like sweet carrot tops—that Sous repertoire instead. forgotten greens fringing the sides of Chef Tim Welch sprinkles across his menu roads and the resilient leaves that break— at Emmer & Rye in Austin, Texas. SERVICEBERRY wild and defiant—through the cracks Says Chef-owner Davin Waite of the A slightly sweet flavor of urban sidewalks, have real culinary Wrench, Rodent Seabasstropub, The profile—reminiscent of blue- potential. They are prevalent in certain Whet Noodle and Pickled Ginger Catering berries and raspberries— enclaves and ethnic cuisines but haven’t in Oceanside, California: “Adding these benefits fruit pies, turnovers DANDELION made a significant impact in American greens to your menu is like going from a and galettes. concepts until recently. small box of crayons to working with a box Wild and foraged greens—from sassafras of 120.” WILD SHISO and purslane to milkweed and dandelion— “Some are subtle; some are big. But they Also called perilla, the minty are becoming walk-in staples much like always give you a larger arsenal to find brightly flavored leaves ramps and fiddlehead ferns. They’re ultra- that perfect bite we’re all looking for,” with hints of cinnamon local, cost-effective, considered healthy Waite says. Spring is waiting. It’s time to and clove are friends of and align with eco-friendly philosophies. start stocking up. desserts, fruity drinks, tea and fermented beverages, including kombucha. ARUGULA SWEET CICELY Similar to angelica, but in the raw, it gives off a licorice PARSNIP root flavor that is an ideal ❱ DANDELION additive in cocktails. On the precipice of going mainstream, dandelions are abundant, healthy CHICKWEED (good sources of vitamins A and C) and Reminiscent of sorrel or pea inexpensive, but Chef Davin Waite also shoots, these mild greens appreciates the green’s slight bitterness for have a distinctive field pea counteracting rich flavors and proteins. flavor, but their soft stem works as a garnish or salad PURSLANE BEST PREP: “If you’re cooking something topper.
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