Tag Archives: restaurant industry

Chef Tools

Chef’s New Year’s Resolutions

New Year’s Resolutions – everyone seems to have one, including chefs. People want to do or change something about themselves or others to make the new year a great one. Lose weight, quit smoking, get a new job, save money,  travel and try new food are some of the most popular options.Chef Chopping Vegetables at Restaurant

Michael Lightner, a chef at Atera, New York shared with Conde Nast Traveler he wants to visit Faviken farm in Sweden, take a trip to Brazil and eat wild tropical fruits and go back to Texas to eat barbeque and bask in the warmth.

Readers and contributors to the Washington Post’s Food section shared that they would like to DIY more, not leave as many dirty dishes in the sink, throw away old food in the refrigerator, equip a better foodstock for the freezer and pantry and finally, drink more wine.

Zagat.com interviewed many chefs, including famous ones, about what they’d like to do in 2013. Chef Richard Blais from The Spence in Atlanta shared, “Spend more quality time with my staff. I want to make more of a commitment to team building & nurturing this year. Cook more great vegetables. Especially for the chef in me that cooks at home. I want to tell more vegetable stories this year. Home foraging. Foraging is cliché now, but last year I found a pecan tree in my yard… My kids and I collected juniper berries at the park yesterday. Great food is all around us. Continue to buy great ingredients. Want to know how to start a great restaurant? Buy fruitgreat ingredients.” Click here to read his resolution in its entirety.

Marcus Samuelsson from the Red Rooster in New York touched on what many of us would like to see, “The one thing I resolve to do every year is to make more time…is that even possible? For 2013 I want to be able to spend more time with my family or fishing at my house in Smoegen. I hope to make that happen.”

Our Facebook and Twitter fans even have their own New Year’s Resolutions! Lawrence Russo stated, “Trying to eat Paleo this year to see if it really helps lose weight and boost energy.”

The NY Slice shared, “We have just added wings to our menu. We have Hot, Spicy Garlic, Sriracha and BBQ wings.”

Peerless Ovens revealed, “The staff at Peerless Ovens is looking to provide the best customer service in the industry in 2013. Our customers are like family, and we have some new things in store for them throughout this new year!”

Yogulatte said, “Actually we have a few resolutions this year. We want to continually offer new and better products. We want to expand our breakfast menu. And -as always- we want to continue to improve the customer service we provide!”

Erin in Indy (@indyrestscene) told us she’s “Not so much a resolution kind of gal, but need to get back into exercise routine that has slipped a bit in last few months.”wings

Sloane Miller (@allergicgirl) explained, “I believe change can and should happen any time, like right now! So I don’t have a list per se for 2013, it’s a fluid process. I just moved my childhood piano to my apartment. I imagine all kinds of interesting piano-type activities will ensue.”

OLYMPUS DIGITAL CAMERA

Foodservice Industry Week in Brief: November 9

Looking for some of the week’s top information for the foodservice industry? Check out these 10 stories, plus this week’s promotion from Central, for the week of November 5-9.

Top 10 Foodservice Industry Stories

National Restaurant Association: NRA Applauds Fed’s Effort to Understand Emerging Payments

Central Blog: Additional Resources for Disaster Relief Restaurants and Businesses

Mobile Cuisine: The Exponential Growth of Food Trucks

Monkey Dish: HACCP Plan

New York Times Dining & Wine: Sandy Offers Lessons to Restaurateurs

Los Angeles Times Business: Restaurants Find That Upscale Food, Not Deals, Lures Diners

Nation’s Restaurant News: Restaurant Industry Sounds Off on Re-Election of President Obama

National Restaurant Association: Restaurant Operators Aid Hurricane Victims

USA Today: Millennials Are Eating Out Less

QSR: NRA Reports Decline in Restaurant Performance Index

This Week’s Promotion from Central

Value Series: High Quality at Low Prices!

Our November catalog dropped this past Monday, November 5, and features Central’s Value Series.  See full details and shop straight from our blog.

Subscribe to Central’s email list and get subscriber-only benefits such as special discounts, new product alerts and even early access to our clearance list.

Like us on Facebook or follow us on Twitter for other daily foodservice news throughout the week!

Also, be sure to check out our Pinterest boards and watch videos on our YouTube channel.

file000908896254

Foodservice Industry Summer 2012 in Brief

Goodbye summer, hello fall.  Here are five top stories of the foodservice industry from the Summer of 2012.

Drought Causes Increase in Food Prices

From CNN Money

Most of country experienced drought anywhere from abnormally dry to exceptionally dry this summer.  One of the hardest hit areas was the nation’s heartland, where most of the country’s farms are based.  This led to an increase in food prices, that may continue to show long term affects.

New York City Drink Ban

From New York Daily News

In an effort to curb America’s obesity problem, New York City Mayor Michael Bloomberg shocked New Yorkers (as well as the entire country) with the proposal of a ban on large sugary drinks in New York theaters, eateries, food carts, delis, concession stands, stadiums, etc.  Sugary beverages (i.e. regular soda or sweet tea) would not be allowed to be served in cups larger than 16 oz. And on Thursday September 13, the New York City Board of Health approved the ban.  Changes will go into effect in March 2013.

USDA Guidelines Info Effect for Schools

From The Central Blog

On July 1, the first phase of the USDA’s new standards for school meals went into effect.  This created minimum requirements for fruit, vegetables and grains, as well as meat and meat alternatives.  It also revised the type of milk that can be served and created dietary specifications to be met on average over the course of a week.

Continued Job Growth in the Restaurant Industry

From National Restaurant Association

Jobs in the restaurant industry continued to grow this summer.  One NRA press release reported that from June 2011 through June 2012, there was a 2.7 percent increase in jobs, which exceeded U.S. employment growth in general by 1.4 percent.  They added approximately 116,000 jobs were added in the first half of 2012.

First Kids’ State Dinner at the White House

From Let’s Move!

First Lady Michelle Obama hosted the first Kids’ State Dinner at the White House on Monday August 20.  They invited 54 children, between the ages of eight and 12, all having submitted a recipe (and published) into Let’s Move!’s Healthy Lunchtime Challenge Cookbook.  Winners came from all 50 states, as well as Puerto Rico, the Virgin Islands and Northern Marina Islands.  Check out Let’s Move! to learn about winners, see select recipes and to download a copy of the cookbook.

What are your top foodservice industry stories from the summer of 2012?

397-239_2

Foodservice Industry Week in Brief: August 17

Looking for some of the week’s top information? Check out these five stories from the foodservice industry from August 13-17.

President Obama Announces $170 Million in Federal Aid for Farmers

From Washington Post Politics, Read Full Story

In last week’s “Week in Brief,” we discussed the drought and how it is affecting America’s heartland, which will inevitably affect food prices worldwide.  Due to the harsh conditions, during President Obama’s stop in Iowa on Monday August 13, he announced the government would provide $170 million in aid to help farmers and ranchers.

In a Washington Post Politics article, they said “During the announcement, Obama repeated his call for Congress to pass a farm bill that includes short-term relief measures for the drought-stricken agricultural industry.”

Eggs… Dangerous?

From Huff Post Food, Read Full Story

The egg. “The incredible edible egg.” A breakfast staple that many restaurants now include in their menu all day long.  However according to a Western University researcher in London, eggs might not be as healthy as we think they are.

Huff Post Food reported the researcher “claims the cholesterol found in yolks is almost as dangerous as smoking.” Through studies, this researcher discovered consuming eggs speeds up plaque build up on arteries. But then again, there are others such as Nutrition Officer Karen Harvey which told Huff Post Food their “decades of clinical research demonstrating no link between egg consumption, and an increase of heart disease.”

Restaurant Industry May Slow for 2013

From NDP Group, Read Full Story

Over the last few years, in the midst of the the United States’ current economic situation, restaurants have been doing well.  However according to a recent NDP Group study, the restaurant industry may be losing its momentum.  Despite positive outcomes during the uniquely mild winter, the spring months only rose one percent, which was lower than expected.  With customers still struggling in the economic situation, which includes the high unemployment rate, NDP has adjusted growth over the next two years to only be one percent.

Diners at a Los Angeles Restaurant Get a 5 Percent Discount for Putting Down their Cell Phone

From EATER, Read Full Story

The cell phone is more than just a phone.  It’s practically a miniature computer that people are constantly on, perhaps maybe even addicted too.  Many restaurants have become aggravated with customers using cell phones while dining out.  It can be frustrating to wait staff trying to assist diners, or it’s a distraction to the other customers sitting around.  One restaurant owner, Mark Gold of Eva Restaurant, has come up with a solution.

In an EATER article, they reported Gold will give his customers a five percent discount if they give up their cell phone when they dine at the restaurant.  And even though it can be bothersome from the reasons stated above, Gold told southern California’s KPCC the new discount opportunity isn’t about bothering guests. He said, “It’s about two people sitting together and just connecting, without the distraction of a phone.”

Don’t Forget to Sign Your Restaurant Up for Dine Out for No Kid Hungry

Share Our Strength’s Dine Out for No Kid Hungry is just around the corner.  Has your restaurant signed up yet?  Dine Out for No Kid Hungry is an event for restaurants during the month of September to raise money to help end childhood hunger. The official week is from September 15-22; however Share Our Strength encourages restaurants to participate longer if they can.

In the past, the event has raised $2.4 million and has a goal this year to raise $5 million.  Signing up is easy and Share Our Strength makes sure restaurants have all the resources they need.  Check out our July blog for more information, and visit the Dine Out for No Kid Hungry and sign your restaurant up today.  Time is running out!

 

devour

Devour Downtown Indy…Good Food, Great Prices

For those of you who don’t know, Devour Downtown Indy is a two-week long event which takes place in both the winter and the summer seasons. During this event restaurants in Downtown Indianapolis serve specific menu items at a discounted price. This gives people the opportunity to try restaurants they may not have gone to for various reasons.

Some of the restaurants that participate are:

All of these restaurants have provided menus and discounts that are either $30 per person or $30 for 2 people.

Only 3 days left so don’t miss out! If you can’t make it this summer, don’t worry, the opportunity will arise again in the winter. The dates have not been determined yet but continue to check back with us or join the Devour Downtown email list for updates.

You can also follow them on:

Chipotle Is Donating $100,000 For Your Junk Mail

QSR magazine recently reported on Chipotle’s “No Junk” campaign.

Chipotle Mexican Grill announced that it would double its donation to The Lunch Box if its new goal of 1 million junk e-mails is reached by August.

Chipotle Mexican Grill’s “No Junk” campaign encouraged Americans to forward their junk e-mails to nojunk@chipotlejunk.com.  The campaign’s original donation was $50,000, because of the campaign’s success Chipotle has increased the possible donation to $100,000 if its new goal was reached by August.

The “No Junk” campaign was set up so that each forwarded piece of junk e-mail will help provide nutritious cafeteria meals for school children around the country through the partnership with The Lunch Box.  For every 100,000 junk e-mails Chipotle receives, the company donates $10,000 to The Lunch Box.  This will help provide approximately 32 million school children at 100,000 schools nationwide access to 100 school-tested, junk-free recipes created by Chef Ann Cooper, The Renegade Lunch Lady.

This campaign was launched on June 25 and its goal of 1,000,000 junk emails has been reached, which raised its maximum contribution to The Lunch Box of $100,000.

Congratulations to Chipotle and The Lunch Box on reaching your goal and donating healthy meals to children across the country.

true2

Manufacturer’s Spotlight: True

Refrigeration is a necessity in every kitchen, but choosing the right system for your needs can be tricky. We are here to help.

True refrigeration is the industry-trusted name that has been manufacturing their quality refrigeration equipment in the U.S.A. since 1945! Choosing True refrigeration could mean saving money and the environment. As we have talked about in a previous post, investing in Energy Star rated equipment can lead to hundreds of dollars in savings a year.

Why Choose True?

  • An ENERGY STAR partner, committed to eco-friendly manufacturing
  • Earth-friendly Ecomate foam insulation
  • Every single unit manufactured is run tested for quality assurance
  • Heavy duty shelves that won’t chip or peel like some competitors’

Shop the TRUE EXTRAVAGANZA and save money on hundreds of items! Buy with Central Restaurant Products and benefit from The Central Advantage.

The Central Advantage:

  • Trusted industry provider since 1981
  • Order with Confidence–Free expert consultation before you buy
  • Everyday, low wholesale prices
  • 15 ways to pay, including instant financing
  • Get it fast–Same day shipping on thousands of products
  • Total satisfaction guaranteed!

Now through December 31, 2010 buy a True refrigeration system and save!