FOOD FANATICS FOOD FOOD PEOPLE MONEY & SENSE PLUS Hold the Meat Talk Shop Steal These Ideas I’ll Drink to That Protein alternatives rule Stop the industry from 7 money-saving tips from Ring in 2017 with champagne the menu, page 26 destroying your life, page 44 chain restaurants, page 58 cocktails, page 78 PICTURE THIS Sharing the Love of Food—Inspiring Business Success PICTURE THIS INSIDER INTEL WINTER 2017 FOR 2017 PAGE 62 TREND TRACKER ©2016 CSC Brands LP LP CSC Brands ©2016 Stay ahead of the curve, Winter 2017 p. 36 foodfanatics.com Beyond the Plate FOOD MONEY & SENSE Next-gen open kitchens bring The Many-Faced Meatloaf Divide & Conquer diners closer to the action. PAGE 70 Loyalty to one type is the menu’s Same-owner concepts in one biggest problem. place maximize profits and PAGE 5 consumer choices. PR Machine PAGE 51 Bust the post-holiday slump with The Next Hot Thing? creative promotions. The search is on for Italy’s new Chain Reactions PAGE 74 ingredient superstars. 7 lessons in profitability from PAGE 10 the big boys. PAGE 58 Take On Soup All signs say it’s a seasonal winner. PAGE 20 IN EVERY ISSUE Trend Tracker What you need to know now. PAGE 36 Dear Food Fanatic FOOD PEOPLE Feed the Staff Can you handle the truth about Keeping top staff and cutting turnover your operations? Get it here. isn’t hard. Just care. PAGE 76 PAGE 41 Talk Shop Can you prevent the industry from destroying your personal life? PAGE 44 Road Trip! Mind Over Meat Get the lowdown on Diners’ preference for San Francisco’s dining scene meatless alternatives creates from our Food Fanatics chef. a new revenue stream. PAGE 48 PAGE 26 I’ll Drink to That As if you need a reason to toast 2017 At Campbell’s,® we looked closely at each of our chili recipes and carefully evaluated our iHelp with champagne cocktails. Restaurant software CEO ingredients. Then we built the recipe back up from scratch. We added in high quality ingredients PAGE 78 Damian Mogavero has the intel and removed artificial flavors, high fructose corn syrup, MSG, added preservatives and any on making restaurants By the Numbers colors that aren’t derived from natural ingredients. The result? Chili with a homemade look more profitable in 2017. Pasta is alive and well—and ready to and feel you’ll be proud to serve as your own. Try our brag-worthy chili today. PAGE 62 campbellsfoodservice.com/chili Go to FoodFanatics.com for more help boost the bottom line. COVER PHOTOGRAPHY BY SEAN T. MCGILL BY SEAN T. PHOTOGRAPHY COVER menu inspiration and new ideas. PAGE 80 foodfanatics.com | FOOD FANATICS 1 Route# Date: Prod AD Proofer/Writer AE CD Studio Billing # CSO31618 Tracking # CSO31815 Cr. Director S. Martineau File Name Bleed 9.25" x 10.75" Publication: Art Director M. Sullivan CSO31815_FY17_Simplified_Chili_Ad_FoodFanatics.indd CMYK Trim 9" x 10.5" Food Fanatics Copy Writer S. Martineau Initial Keyline Date: 9.29.16 Account C. Gerth Live 8.5" x 10" (Nov. Issue ‘16) Production A. Wood SIZE Product: TEAM Tra c C. Bandstra NOTES Campbell's Soup Chili COLOR USE COLOR Retoucher N/A ALTS Keyliner R. Ortiz Slug Created: 1/31/12 Printed @ 100% Unless Indicated View the magazine on the web HAVE YOU EVER Join the FoodFanatics.com US FOODS ADVISORY BOARD COOKED FOR 12 President and Chief Executive Officer conversation on social Pietro Satriano EVP Nationally Managed Business/Chief Merchandising Officer Steve Guberman Senior Vice President of Marketing HOURS STRAIGHT Marshall Warkentin Director of Marketing Programs Romy Mehlman Program Manager Jennifer Paulson AND STILL HAD CHEF CONTRIBUTORS Steve Afflixio, Tampa, FL Leigh Holland, Western PA Jeffrey Bland, Roanoke, VA Rob Johnson, Oklahoma City 0nly on Ed Butler, Knoxville, TN Chris Kube, Norwich, CT Matthew Dean, Streator, IL Chris Quinn, Cleveland NO TIME TO EAT? Foster Deadman, Milwaukee Jaci Shelby, Kansas City, KS Manny Haider, San Francisco Joseph Vargyas, Houston FoodFanatics.com/extras It started with food but it’s bigger PUBLISHING PARTNER Feedback Publisher We welcome your than that now. Your passion and your James Meyers comments. Executive Vice President Please email us at: determination put you on a bumpy Doug Kelly [email protected] journey fi lled with fear and failure. SOUP’S ON EVP, Chief Content Officer Write us at: Kim Caviness Food Fanatics Magazine Warm up with doenjang jjigae, a hot and spicy Imagination But it’s all been worth it. bean paste stew from Chef Deuki Hong’s Think your VP, Content 600 W. Fulton St. Marla Clark Suite 600 That’s why we provide food and ideas cookbook, “Koreatown” (Clarkson Potter, 2016). recipe is Content Director Chicago, IL 60661 Follow the recipe or tailor it to your own style. Laura Yee Unless otherwise specified, all correspondence sent to that inspire your menu, tools that the best? Creative Director Food Fanatics is assumed Joline Rivera attract more customers, and solutions Put it for publication and becomes Managing Editor the copyright property of POPULAR LIKE BALSAMIC? out there Abigail Covington US Foods. that optimize your business. With all of Balsamic vinegar is a common digestive aid #FoodFanatics Editor Advertising Information Ashley Greene Bernick For rates and a media kit, this lined up, you’ll make more than in Italy, but it’s an everyday item in American contact Elizabeth Ervin at National Ad Sales Director (312) 382-7860 or email what’s on the menu. Elizabeth Ervin kitchens. Can garum, an ancient Roman [email protected]. Production Director ingredient, achieve pantry status in Food Fanatics is the go-to Marissa Wold Uhrina Discover more at USFoods.com modern times? source for the foodservice Art Director industry and anyone truly Liz Kalkowski passionate about food, food people and improving the Photographer bottom line. Issued quarterly Paul Strabbing and hand-delivered to NUTS ABOUT CHEESE Contributing Writers readers, the magazine is a US You know that nut-based cheese is big when Lisa Arnett Foods publication produced David Farkas by Imagination, 600 W. Fulton chefs start making their own for mainstream Len Ghilani St., Suite 600, Chicago, IL 60661 (312) 887-1000. dishes. Start experimenting with these recipes. Jodi Helmer Matt Kirouac For more information on the Kate Leahy Food Fanatics program, visit Kate Rockwood www.FoodFanatics.com Mike Sula All rights reserved. © EMBRACE TECHNOLOGY Get David Tamarkin Get more insights from our Q&A with recipes About US Foods restaurant tech insider Damian Mogavero and US Foods is one of America’s great food companies and a leading at foodservice distributor, partnering with approximately 250,000 chefs, find out how the New Guard Restaurateur FoodFanatics.com restaurateurs and foodservice operators to help their businesses succeed. With nearly 25,000 employees and more than 60 locations, embraces technology to maximize profitability. 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 $23 billion in annual revenue. Discover more COCKTAILS THAT COUNT at www.usfoods.com. Amp up the drink menu and increase profits with these celebratory sparkling cocktail recipes. 9300 W. Higgins Rd. Suite 500 Rosemont, IL 60018 (847) 720-8000 www.usfoods.com Visit us at www.usfoods.com or contact us at 1-847-720-8000. 2 FOOD FANATICS | WINTER 2017 © 2016 US Foods, Inc. 10-2016 FOOD ING THE S WE BR TEAK YOU BRING the SIZZLE. SIZZLE.THE MOST AMAZING DISHES BEGIN WITH THE FINEST CUTS OF MEAT. At Stock Yards®, we’ve been providing chefs with expertly cut and portioned steaks and chops for over 120 years. Our master butchers meticulously prepare every quality-aged cut so that when it arrives in your kitchen, it’s 100% prepped and ready for your next masterpiece. Let us cut something special for you. Contact your US Foods® sales representative or visit www.usfstockyards.com. THE Many-Faced Meatloaf LOYALTY TO ONE TYPE IS THE MENU’S BIGGEST PROBLEM Bison, beef and short rib, BY LAURA YEE clockwise from top, all give meatloaf personality. © 2016 US Foods, Inc. 10-2016 foodfanatics.com | FOOD FANATICS 5 Meatloaf balls entice diners to order and share. Share your mashed potatoes, charred broccoli and take on meatloaf roasted root vegetables, or cauliflower mash @FoodFanatics with red-eye gravy and baby peas. WHAT’S ON THE PLATE: An 8-ounce por- tion with two local eggs any way, smashed baby rainbow potatoes and tomato jam. MENU PRICE: $26 FOOD COST: 23.5 percent Meatloaf Balls (Nugs) with Sweet Tomato Braised Short Rib Chili Glaze and Meatloaf with Poached Smashed Frites Eggs and Tomato Jam Executive Chef Tyson Peterson Chef Jeff McInnis Spoke & Steele, Indianapolis Root & Bone, New York City ½ cup onion, diced small 4 cups onions, julienned ¼ cup carrots, diced small 4 tablespoons olive oil, divided use ¼ cup celery, diced small Kosher salt and freshly ground black pepper 1 tablespoon garlic, minced 5 pounds bone-in short rib 2 tablespoons oil 2 quarts chicken or veal stock 1 teaspoon rosemary, finely chopped Roasted carrots, your recipe ¼ cup roasted red pepper, diced Tomato jam, recipe follows 1 teaspoon ground fennel seed 8 eggs for poaching 2½ pounds ground beef Mashed potatoes, your recipe 2 eggs, whisked Braised short rib 2 slices bread, torn meatloaf works for Caramelize onions in 2 tablespoons oil. Cook ½ cup ketchup brunch, lunch or dinner. slowly until completely golden. Season with salt 1 teaspoon cayenne pepper and pepper; set aside. 1 tablespoon kosher salt 1 teaspoon white pepper Season meat with salt and pepper and sear in 2 MAKE IT SHAREABLE Chili sauce, recipe follows tablespoons oil in a large pan.