FOOD FANATICS FOOD FOOD PEOPLE MONEY & SENSE PLUS A Good Fry Split Ticket Imported Goods App Assist A menu staple gets How to profit from shared Foreign concepts set up Maximize location-based a makeover, page 5 plates, page 41 shop, page 55 marketing, page 72 ON THE LAMB Sharing the Love of Food—Inspiring Business Success ON THE SPRING 2017 LAMB TIME TO RUN WITH IT LC_Briks_FoodFanatic2017.pdf 1 1/9/17 10:56 AM • Lightweight black Japanese denim • 97% cotton, 3% spandex • Longer curved hemline TREND TRACKER • Magnetic apron loop • Double chest pocket • 12 gun metal buttons Stay ahead of the curve, • Mandarin collar • Double-breasted Spring 2017 p. 34 • Left chest pocket FoodFanatics.com • Double-stitched • Darts in back for a contoured fit • MALE XS - 3XL FOOD MONEY & SENSE Eyes on the Fries Why sell winners when your spuds can be champions? PAGE 5 The Way of the Izakaya Chefs fall for the Japanese pub Dear Food Fanatic concept and make it their own Get tips on motivating a seasoned bri ks PAGE 10 waitstaff to upsell PAGE 66 C Beyond the Plate M Size and shape of ice can make Y or break your best cocktail CM FOOD PEOPLE PAGE 68 MY Time to Split Coming to America CY Let diners share without losing it Restaurants have plenty to glean PAGE 41 from growing foreign competition CMY PAGE 55 K The Science of Talk Shop Menu Design Is it ever OK to snitch These research-backed methods on a co-worker? lead to better sales PAGE 44 PAGE 63 Don’t Be Sheepish The other red meat is poised to impress a new generation of diners PAGE 16 IN EVERY ISSUE Road Trip! iHelp Kitchen Condimental Trend Tracker Get the lowdown on Asheville’s Be at the ready for Chefs go beyond ketchup, What you need to know now craft beer movement location-based marketing mustard and mayo to deliver PAGE 34 and great eats PAGE 72 full-monty flavors PAGE 52 PAGE 26 Feed the Staff Chef turnover is unpredictable, I’ll Drink to That! but your reaction Must-try methods for being doesn’t need to be part of the “ginaissance” Lost Car Chef Apparel is the antidote for the traditional chef coat. We are injecting style, personality and PAGE 74 identity into the culinary world. As a former chefs with over 35 years of experience, we know we are taught to create eye appealing food. What people are seeing is the art, style, creativity and personality of the chef who made it. We've always asked ourselves why no one has taken that same effort and passion regarding the clothes PR Machine By the Numbers we wear. Lost Car Chef Apparel is the solution to that age old question. Now you can be as stylish as the food you prepare! To see our full line of custom culinary inspired A memorable story can sell Fries add sophisticated seasoning apparel and designs, visit us online or contact your local US Foods sales representative today! Go to FoodFanatics.com for more your food. Here’s how to tell it. and expand their global reach menu inspiration and new ideas. PAGE 60 PAGE 76 www.lostcarchefapparel.com FoodFanatics.com | FOOD FANATICS 1 View the magazine on the web Join the FoodFanatics.com US FOODS ADVISORY BOARD conversation on social President and Chief Executive Officer Pietro Satriano Chief Merchandising Officer Steve Guberman Senior Vice President of Marketing Marshall Warkentin Vice President of Marketing Programs Diane Hund Program Manager Jennifer Paulson CHEF CONTRIBUTORS Jeffrey Bland, Roanoke, VA Rob Komotos, St. Louis John Byrne, Minneapolis Bo Marianowits, Palm Springs, CA 0nly on Matthew Dean, Streator, IL Paul Murphy, San Diego FoodFanatics.com/extras Rob Johnson, Oklahoma City Jeffrey Schlissel, Boca Raton, FL PUBLISHING PARTNER Feedback Publisher We welcome your James Meyers comments. Executive Vice President Please email us at: Doug Kelly [email protected] EVP, Chief Content Officer Write us at: LET’S FRY AWAY Kim Caviness Food Fanatics Magazine Imagination Intrigue diners with pommes soufflees— VP, Content 600 W. Fulton St. Marla Clark Suite 600 potatoes cut thinly that puff up like balloons Content Director Chicago, IL 60661 in hot oil. Chef Thierry Rautureau of Luc in Think your Laura Yee Unless otherwise specified, all correspondence sent to Creative Director Seattle pairs his take on the French dish with recipe is Food Fanatics is assumed Joline Rivera for publication and becomes harissa aioli. the best? Managing Editor the copyright property of US Abigail Covington Foods. Put it Editor Advertising Information BATTER UP Ashley Greene Bernick For rates and a media kit, out there contact Elizabeth Ervin at National Ad Sales Director Izakayas are bringing Japanese pub fare #FoodFanatics (312) 382-7860 or email Elizabeth Ervin [email protected]. front and center. Embrace the trend and Production Director Food Fanatics is the go-to Marissa Wold Uhrina try this recipe for okonomiyaki, a Japanese source for the foodservice pancake, from Chef-owner Curtis Di Fede of Associate Art Director industry and anyone truly Liz Kalkowski passionate about food, food people and improving the Miminashi in Napa, California. Photographer bottom line. Issued quarterly Paul Strabbing and hand-delivered to readers, Contributing Writers the magazine is a US Foods YES, LAMB Kate Bernot publication produced by Peter Gianopulos Imagination, 600 W. Fulton St., Lighten up lamb for spring. Follow Seven Lions Jodi Helmer Suite 600, Chicago, IL 60661 Matt Kirouac (312) 887-1000. Executive Chef Patrick Russ’ lead and serve it Kate Leahy For more information on the roasted on lavash with Mediterranean yogurt Kate Rockwood Food Fanatics program, visit Mike Sula www.FoodFanatics.com and pickled green strawberries. All rights reserved. © About US Foods Get US Foods is one of America’s great food companies and a leading SMALL BUT MIGHTY foodservice distributor, partnering with approximately 250,000 chefs, recipes restaurateurs and foodservice operators to help their businesses Get more insider intel on Asheville, North succeed. With nearly 25,000 employees and more than 60 locations, at US Foods provides its customers with a broad and innovative food Carolina, and taste what’s made this small city FoodFanatics.com offering and a comprehensive suite of e-commerce, technology and a culinary capital. business solutions. US Foods is headquartered in Rosemont, Ill. and generates approximately $23 billion in annual revenue. Discover more at www.usfoods.com. A STORY WORTH TELLING Sharing rich details about menu offerings builds a connection with diners and strengthens the restaurant’s brand. Check out 9300 W. Higgins Rd. five sources of inspiration for menu storytelling. Suite 500 Rosemont, IL 60018 (847) 720-8000 www.usfoods.com 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, 2 FOOD FANATICS | SPRING 2017 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. FOOD MATCH FOOD AND DRINK. BAR & MAKE MORE MONEY. GRILL BY MIKE SULA ON THE Turn your winners into champions ® ® ® ® ® ® EYE FRIES Anchor Poppers Fire-Roasted Anchor Poppers Original Cream Anchor Poppers Original Cheddar Poblano and Jalapeño Popper Bites Cheese Breaded Stuffed Jalapeños Cheese Breaded Stuffed Jalapeños Create menus that cater to the personalized experience your guests crave and keep them coming back for more! McCain ® can help you deliver higher check averages with custom food and beverage pairings, like a trio of Anchor ® Poppers® matched with a pitcher of India Pale Ale. Find everything you need to provide a unique, personalized guest experience at www.McCainIdeaFeed.com/MakeAMatch ©2017 McCain Foods USA, Inc. The trademarks herein are owned by or used under license by McCain Foods Limited or by one of its subsidiaries. FoodFanatics.com | FOOD FANATICS 5 20628-MCC–FoodFanatics-AdUpdate-SV.indd 1 1/16/17 9:37 AM Executive Chef Franck Loquet sets mashed potatoes on a sheet pan before cutting them THIN IS IN into thick batons that crisp in the fryer and Fries in the second dimension stay pillowy soft inside. Inspiration: A wide ribbon cut on a mandolin Here are three takes on fries and the think- gave Chef-owner Tim Love the standout spud ing behind each. These chefs can attest that a he was seeking for his fast-casual burger champion fry can draw diners in droves. concept Love Shack, which has locations in Fort Worth, Texas, the Dallas Fort Worth Airport and Knoxville, Tennessee. BATTERED IS BETTER “I just started playing around,” he says. “I’d Fries take a buttermilk bath been doing little skinny fries for 20 years, and I wanted something more substantial for Love Inspiration: When owner Bick Brown opened Shack. So I took the same thickness, just wid- Hyde Park Bar & Grill in Austin, Texas, 34 years ened it out and turned it into ribbons.” In addi- ago, he wanted a unique french fry. However tion to sporting a unique look, the fries maintain he also knew battering and flouring the spuds an inner softness and a nice exterior crispiness. could hurt the bottom line. “It’s like a hybrid between a chip and a potato,” “Normally French fries are a low-prep, Love says. low-food cost item,” he says. “I had turned Price: $2.08 and $3.23 them into a high-prep, high-food cost item.” Food cost: 17 percent The solution: an assembly line system capable of filtering the fryer oil three times a day and operable by one cook. Flat Fries “I’ve got a two-well sink that we put a Chef-owner Tim Love bucket of buttermilk in with ice all around, INTO THE OIL Love Shack, Dallas area and I’ve got a cutter right above it, so we’re Whether it’s a neutral-tasting vegetable oil cutting potatoes right into the buttermilk,” he with a high smoke point or an animal fat that 8 russet potatoes, scrubbed and unpeeled says.