According to a recent study by the Beer Institute, beer sales are finally looking up after a three year period of little to no progression. “Beer sales by volume increased year-over-year for the first eight months of 2012,” said a HuffPost article. Craft beers have particularly become more popular. HuffPost added they have been the strongest sector of 2012 (so far).
McCormick Place in Chicago, Ill. will remain the home of the National Restaurant Association’s Restaurant Hotel-Motel Show and International Wine, Spirits & Beer Event through 2021. To summarize, NRA President and CEO Dawn Sweeny told Annika Stensson for NRA that they decided on Chicago again because it’s a location “that embodies so many of our industry’s unique qualities and values.” She added it’s a “world-class travel destination that provides outstanding business facilities, coupled with world-renowned restaurants, vibrant culture and dynamic entertainment.”
In the last few months, we’ve seen restaurants across the country updating their menus and/or building design. Red Lobster and Taco Bell are two restaurants jumping on board and are making changes for their customers. Nation’s Restaurant News said Red Lobster will put a new menu in place on October 15 “that includes more non-seafood meal options, more pieces of fresh fish, and more items that cost less than $15.” Then in a separate article, NRN discussed Taco Bell’s plan to remodel some of their locations, which comes just after a major menu revamp. NRN added one of the newly redesigned buildings opened in the middle of September in Commerce City, Colo.
Health-conscious consuming is on the rise, and has caused many restaurants to rethink their menu and beverage offerings. “Many guests don’t want to drink their calories, but they want to enjoy their dining experience with an appealing beverage,” said Cheryl Dolven, MS, RD, Director of Health and Wellness at Darden Restaurants for a NRN article. In an effort to improve your beverage selection, here are three ways you can revamp them. First, jazz up your water! Make water more exciting by adding lemon, lime, berries or even cucumber slices. Second, offer a wider variety of lower-calorie beverages such as green and herbal teas, skinny lemonades or lighter slurpees. Finally consider how you serve your beverages. Add more ice, serve drinks in tall, skinny glasses or don’t offer refills, the article suggests.
Columbus Day Deals
Columbus Day is quickly approaching! If you’re looking to dine out on Monday to celebrate or to simply enjoy the weekend, we’ve found some great online deals to help you save money and time!
On July 1, the first phase of the new school nutrition guidelines was implemented. Some of the changes include more servings of fruits and vegetables, minimum ranges for meat/meat alternatives, more whole grains and fat-free (unflavored/flavored) milk or 1% unflavored low fat milk.
It’s no surprise that Joey Chestnut has won the Nathan’s Hot Dog Eating Contest for the sixth year in a row. According to HuffPost Food, Chestnut ate 68 hot dogs (with buns) in 10 minutes. So what do you get for being the winner of the contest? $10,000. Tim Janus of New York placed second with 52 hot dogs, winning $5,000 and Patrick Bertoletti of Chicago placed third with 51 hot dogs, winning $2,500. Sonya Thomas from Alexandria, Va. was the winner of the women’s competition, with 45 hot dogs.
The National Restaurant Association announced their new branding initiative on Monday July 2. “The fresh, new visual identity will help build cohesiveness in the NRA’s brand structure and is a step in its multi-year strategic plan to strengthen the connection and message to core constituents,” they said.
Read full article, view new logo and videos on the NRA’s website.
While American food trucks have seemed to reach a whole new level of popularity over the last couple years, they actually date back all the way to the late 17th century. Mobile Cuisine has compiled a historical timeline and journey of “the food truck.” According to their timeline, it began around 1691 in New York City (then known as New Amsterdam) with street vendors using push carts to sell food.
The town of Bethel, Alaska, located in the southwest part of the state with just over 6,000 residents, doesn’t have many restaurants– especially fast-food restaurants. And unfortunately for them, it isn’t easy to just travel to a different city for more dining options as their next closest city is Anchorage, approximately 400 miles away. So one could only imagine how excited residents were when they started to see signage around the town announcing Bethel was getting it’s own Taco Bell. Sadly, it was all a hoax. According to a Time article, it was a prank between two residents that blew out of porportion. However, once Taco Bell got wind of the situation, they knew they couldn’t leave the town hanging and flew in all the ingredients for 10,000 Doritos Locos Tacos.
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. In an article from the NY Daily News, if the ban took place, it would roll out in March 2013. While nothing has been set in stone, it has definitely been controversial. Read full article and view opinions on the NYDaily News website.
Disney to Ban Junk Food Advertising From Los Angeles Times, Read Article
Continuing with bans–the Walt Disney Co. has announced a ban on junk food-advertising on any programming for children, in hopes to inspire more healthy eating habits. In a Los Angeles Times article, Walt Disney Co. said any food advertiser must meet requirements by 2015 on different serving sizes, calories, fat and sugar content. Read full article from the Los Angeles Times.
Taco Bell has been quite busy lately rolling out new menu items for their customers. First there was the breakfast buzz, then the very popular Doritos Locos Taco. Their latest addition, set to roll out in early July, will be upscale menu items. Huffington Post said the menu was created by Lorena Garcia and will feature items such as black beans, cilantro rice, citrus and herb marinated chicken and cilantro dressing. Read the full article at the Huffington Post.
Bob Evans to Revamp Restaurants From Nation’s Restaurant News, Read Article
Sometimes a little bit of a revamp to a restaurant can go a long way. Many chains have updated their look in the last year from Burger King and McDonald’s to Fazoli’s and Olive Garden. It looks like Bob Evans is next. Nation’s Restaurant News reported Bob Evans Farm Inc. will “continue to invest in refurbishing its restaurants and value-driven menu offerings to help grow sales meaningfully and accelerate earnings growth over the next year.” There have been 87 remodels slated for this year and 150 for next. Mimi’s Cafe is also under the brand, and will be receiving some upgrades in 2013 as well. Read full article on the NRN website.
Starbucks Acquires Bakery Chain From USA Today, Read Article
In an effort to improve their food selection, Starbucks recently announced the purchase of Bay Bread Group’s La Boulange Cafe & Bakery of San Francisco, Calif. USA Today article reported Starbucks also hopes to be able to sell the items in restaurants, hotels and grocery stores. Read full article from USA Today.
Looking for some of the week’s top information? Here are five stories from the foodservice industry for Jan. 23-27.
Progress with School Nutrition From USDA, Read Blog
There’s been much buzz over school nutrition over the past few years, especially though the Healthy, Hunger-Free Kids Act of 2010. This week more progress was made when the USDA announced the new standards for school nutrition. Some of the changes include more fruits and vegetables, only only offering fat-free or low-fat milk and basing calorie counts on a child’s age so they get the accurate portion size. For the full report, read the USDA’s blog.
Restaurants Adding To Menus
This week seems to have had quite a bit of news with restaurants adding to their menus. Here are few of the places mentioned:
Starbucks: Beer, wine and additional food items (i.e. hot flatbread)
Taco Bell: Breakfast with items such as egg or sausage burritos, hash browns, Cinnabon and coffee
Vancouver Restaurant Sells One Expensive Hot Dog From The Canadian Press, Read Article
Depending where your restaurant is, what the occasion is etc., a typical price for the standard hot dog can be anywhere from $1 to $3. Sometimes you might hit an event where it’s more expensive. However one Vancouver restaurant has developed a hot dog that really has stepped it up–in both toppings and price. According to a HuffPost Food article from The Canadian Press, DougieDog Hot Dogs has created “The Dragon Dog” which consists of items on the hot dog such as cognac, Kobe beef and lobster. All at a pretty penny, of course… it’s only $100. There’s much more to this hot dog, visit Huff Post Food to read all about it.
Restaurant Super Bowl Deals Out
From Nation’s Restaurant News, Read Article
There are certain events the restaurant industry can benefit from and the Super Bowl is definitely one of them. According to the National Restaurant Association, approximately 48 million Americans will order takeout or delivery while watching the big game and 12 million will go out to a restaurant. NRN went into some detail looking into some of the special deals going on. Be sure to let us know what your restaurant is doing below! Read more on the NRN website.
Indianapolis Foodservice Impacted by the Super Bowl From Central Restaurant Products, Read Blog
Image: Indianapolis Super Bowl Press Center
For most cities across the U.S., Super Bowl Sunday is a big day. But for Indianapolis, they’re actually getting 10 big days! This year Central’s hometown of Indianapolis is hosting Super Bowl 46.
There’s a lot that takes place in a city when a Super Bowl is coming to down and it dramatically affects all businesses–foodservice industry especially. Central talked to different restaurants, food trucks and other organizations to get the scoop and a behind the scenes look on what it takes to prepare for the big game (and all that comes with it).
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!
When it comes to dietary allergies, eggs may be one of the most restrictive. There are so many items that obviously contain eggs like most desserts/baked goods and noodles, but there are just as many, if not more foods that use eggs in a more veiled way. Luckily, while eggs are harder to avoid than other food allergens, it does occur a little less often. According to The Food Allergy & Anaphylaxis Network, “Egg allergy is estimated to affect approximately 1.5% of young children.” The good news is that on average it is an allergy that can and will be outgrown. However, it’s still smart to know what to avoid and the risks that an egg allergy presents.
How do egg allergies develop and can they be prevented?
Like most allergies, egg allergies are the body’s immune system attacking an element that it thinks is invading, in this case the egg protein. According to the Mayo Clinic these attacks can manifest in symptoms including: Skin inflammation (most common), asthma, nasal inflammation, stomach issues and in severe cases anaphylaxis. The reason for this allergy can range from a family history of the allergy and most often the immaturity of the digestive system, which is why the allergy shows up in children, but can be outgrown. The Mayo Clinic continues to say those that suffer from this particular allergy are also more likely to suffer from other health problems as well. These problems include other food allergies, hay fever, atopic dermatitis and allergic asthma.
As said before, many children do outgrow the allergy as their digestive system develops. Kids Health says that an, “Egg allergy usually first appears when kids are very young, and most kids outgrow it by the time they’re 5 years old.” However, it’s important to know that this is not always the case. Allergic Child reported on a recent research study done on this topic at Johns Hopkins Children’s Center. According to the study, “In what are believed to be the largest studies to date of children with milk and egg allergies, researchers followed more than 800 patients with milk allergy and nearly 900 with egg allergy over 13 years, finding that, contrary to popular belief, most of these allergies persist well into the school years and beyond.”
There has also been work done to help to actually prevent the allergy from appearing in the first place. The study presented in the Journal of Allergy and Clinical Immunology, suggested introducing eggs to a baby’s diet between the ages of four to six months. While it’s not conclusive whether or not it actually prevents the allergy, it has been found that it at least does not increase its development.
What should be avoided?
With every food allergy, it’s essential to be aware of what a dish or product contains by reading labels and asking questions. With eggs it’s also imperative to know the names of items that are egg related yet are not just simply called eggs. The Mayo Clinic list these terms as the following: Albumin, Globulin, Lecithin, Livetin, Lysozyme, Simplesse, Vitellin, and words starting with “ova” or “ovo,” such as ovalbumin or ovoglobulin. It’s also a good rule of thumb to avoid certain foods in general, unless they are specifically noted as not containing eggs. Some of these items are anything made with a mix or batter, mayonnaise and items that include this ingredient, marshmallows, salad dressings and most baked goods and pastries. It’s also wise to avoid drinks like beer, lattes and cappuccinos that use eggs in foaming agents, anything glazed and even many shampoos which use egg proteins for strengthening. A final item that might not be as obvious is the vaccine for the flu. The reason behind this according to the Center for Disease Control is that the vaccines are grown on egg embryos, which means they’ve been mixed with proteins from the egg itself. However, with this item it’s important to talk with your health service provider before making a decision as they will be able to tell you if your allergy is or isn’t severe enough to cause a reaction to the small amount of protein.
Egg alternatives and eating on the go
While there are some specific alternatives to cooking with eggs like Egg Replacer by Ener-G, there are also many items that you may currently have in your house that can be used in place of eggs as well. PETA provides many detailed options on how and what to use to substitute for egg use. Similarly, you can try these great options compiled by Calorie Lab:
1 gelatin packet, 2 tbsp. warm water
1 tsp. baking powder, 1 tbsp. vinegar, 1 tbsp. liquid (such as water)
1 tsp. baking powder, 1 1/2 tbsp. oil, 1 1/2 tbsp. water
1 tsp. yeast, 1/4 cup warm water
1/2 of a medium-sized mashed banana
1 tbsp. ground flaxseed and 3 tbsp. warm water
1/4 cup applesauce
1 tsp. xanthan gum
In place of an egg wash, use melted margarine. *Note: It is important to know that these alternatives may not turn out well when a recipe calls for more than three eggs though.
When eating out with food allergies of any kind, Eating With Food Allergies advises that it’s helpful to either eat earlier or later than the normal crowds (i.e. before 6 PM or after 9 PM). Doing so will help in allowing you to get more attentive service both at the table and in the kitchen. Another handy item to remember when venturing out to eat is a Kids Health great cutout for your wallet that lists different foods and ingredients to avoid. In addition to this cutout, checking sites like Special Gourmets can assist you in making decisions on the most appropriate place to eat. The search engine bills itself as, “The largest global guide to restaurants, shops & hotels with options for gluten-free, dairy-free & other allergen-free diets.” Not only is this guide helpful when looking for new places to try or when out of town, but it’s also handy when your or others you’re with are allergic to more than one item since it allows you to check off multiple items for your search.
While you’re out, the most reliable dining option would be to find a specifically Vegan venue. These restaurants are always a great option for those with egg allergies because Vegans do not eat products that come from animals like eggs and the food is unlikely to suffer from cross-contamination as well. Unfortunately, Vegan based dining options can be few and far between. If you’re on the go and looking for an often occurring fast option, check out Taco Bell and Dairy Queen. Taco Bell is a helpful option because most items do not contain egg products and since most items that do contain them are not necessarily created on-site, the risk for cross-contamination is lowered a bit. As for Dairy Queen, there are some great options for you to get your ice cream fix. However, even on their website they do warn of cross-contamination possibilities and encourage getting an ingredient listing from that specific restaurant for extra safety. For a sit-down experience, On the Border provides a viable egg free option. Most items there can be enjoyed normally since most of them don’t use eggs, but often require requesting the item without sauce and/or sour cream.