Looking for some of the week’s top information? Here are five stories from the foodservice industry for Jan. 16-20.
Breakfast at Taco Bell From Nation’s Restaurant News, Read Article
Burritos, wraps, hash brown patties, Cinnabon Delights and Seattle’s Best coffee are just some of menu items NRN mentioned would be on Taco Bell’s new breakfast menu, which will debut in 10 different states. This isn’t the first time they’ve rolled out breakfast. They tried it before with spicy and unique menu items, but the items weren’t favored as much by consumers. So this time, they’ve added products that are more common. Read more on the NRN website.
Paula Deen Announces She Has Type 2 Diabetes From USA Today, Read Article
It was hard to miss Food Network Chef Paula Deen’s announcement this week that she has had Type 2 diabetes for the past three years. Deen is famous for her indulgent recipes ranging from fried chicken to twice-baked shrimp stuffed potatoes. The USA Today article says Deen will be the spokesperson for Novo Nordisk, who makes a diabetes medication she takes called Victozza. Read more on the USA Today website.
Burger King Delivery Comes to the United States From Nation’s Restaurant News, Read Article
Pizza restaurants are known for delivery, and in some major metropolitan areas such as New York City, delivery from different restaurants are common. Burger King is jumping on board with a delivery service after a successful run with them in some non-U.S. locations. NRN says four Washington, D.C. locations are currently testing delivery and will add 16 more lotions by Jan. 23. (Those locations not yet announced). NRN also mentions if Burger King makes their delivery service nationwide, they will be the first QSR to do so. The delivery website can be found here, and read more on the NRN website.
Image: Indianapolis Super Bowl Host Committee
Downtown Indianapolis Restaurants Prep for the Super Bowl From Indianapolis Star, Read Article
There are an estimated 150,000 people who will travel to Indianapolis for the 2012 Super Bowl. Indianapolis restaurants, not just downtown, are having to prepare for the large number of people. However, just looking at the downtown area, according to the Indianapolis Star, there are approximately 25,000 seats at the around 200 restaurants. Restaurants have had to think outside of the box and work extra hard to make sure their customers have a great experience and they can get through it successfully too, whether it’s turning tables quickly or ensuring deliveries are made as seamlessly as possible with the street closures. Check out this Indianapolis Star article, which digs in a little deeper on restaurants and check back to the Central blog next Thursday, Jan. 26, for a deeper look on what Indianapolis restaurants are doing to ensure the entire event goes off without a hitch!
Happy National Cheese Lover’s Day! From Punchbowl, Read Article
Did you know Jan. 20 is National Cheese Lover’s Day? The Punchbowl website lists a fun fact, which is: “The average American consumes about 31 pounds of cheese each year”
They compare it to the French, who consume around 50 pounds!
So, in honor of National Cheese Lover’s Day, here are a few great recipes to get your cheese fix. Enjoy!
Temperatures have been holding at record-breaking heights this summer in the United States. In fact, according to The Weather Channel, it’s actually been as hot as 117 degrees, recorded in Childress, Texas on June 26. That’s not even counting the humidity which can make the heat index rise even higher. With all of these thermometer busting days, it’s tough to find ways to keep customers cool. To quell the complaints until snow begins falling again, Central’s got just what you need. We’ve compiled a list of tips, tricks and recipes to keep patrons chilly and maybe even allow them to enjoy outdoor dining without the fear of melting!
Hydrate Through Water
We all know that it’s important to get enough water into your system even when it’s scorching outside. Thankfully, this is one of the easiest and cheapest ways to keep your guests (and staff) healthy and happy.
Product Tip:Water Coolers can be a great investment to keep staff from overheating while a pretty glass can help make water a bit more appealing to guests.
If filling guests up on water sounds like an opportunity for money loss, rest assured there are also other ways to keep them hydrated. Foods like watermelon and cucumbers are also full of H2O and are in prime season during these hot months.
It may not be a great idea to encourage customers to fill up on frozen margaritas while they’re out in the 100°+ heat. In fact, alcohol actually speeds up dehydration according to the U.S. Army Medical Department. Instead, you can cool them down by offering a slushy, non-alcoholic alternative (if they’re tasty enough diners may not even miss the alcohol).
It may sound crazy, but spicy food actually helps cool you off. Think of the weather in places like India and Mexico, then think of the different types of food they eat. Items like curry and chili pepper are so popular in these places because they increase sweat. According to The New York Times, “If you are living in a hot climate, the increase in body temperature (when eating spicy foods) can make you feel cooler by diminishing the difference between you and the surrounding air and by inducing sweating, which cools the body when the perspiration evaporates.” So why not use the heat as an opportunity to try out a few new spicy recipes for patrons, while educating them on the benefits of using heat to cool off?
Product Tip: Don’t forget to have anyone preparing these spicy items wear gloves, especially while cutting up and handling peppers. Cut Resistant are good to prevent chopping accidents while non-latex and vinyl gloves are great options to help ensure excess seeds and/or juices don’t end up getting rubbed in worker’s eyes.
While eating a salad may sound like just the trick due to the cold veggies (or even just the thought of iceberg lettuce), there is actually more to their cooling effect. FoodRepublic.com suggests, “Green, leafy vegetables—like spinach, kale and broccoli—are packed with calcium, which is crucial to your body’s thermoregulatory abilities.” In plain English this means that the calcium helps keep your brain in contact with the rest of your body to make sure you don’t overheat. Salads are also a great idea for restaurants in the summer months because so many different fruits and vegetables are in season, making them a bit cheaper, yet fresher tasting.
Product Tip: After washing your lettuce and any other vegetables, throw them in a Salad Spinner or Dryer to make sure they’re dry and will grab hold of any dressing you might use.
If these five tips still have guests sweating (remember that’s supposed to happen with the Curry), there’s always the hope that Fall is just around the corner (September 23) and hopefully with it will come cooler weather. In the meantime, kick back, relax and let the fan be your guest’s best friend.
Have a fail-proof recipe or idea for staying cool in during the sweltering summer months? Share your thoughts with us below.