Features

Jul 5, 2022, 8:38

Multiplying Mediterranean

Saturday, 01 October 2011 19:23

food3_oct11Interest in Mediterranean-inspired fare continues to grow as more diners demand simple preparations, use of fresh ingredients and cooking methods that instill flavor without adding unhealthy fats.

Mediterranean items are becoming more prevalent on restaurant menus across numerous segments, as operators are able to position these items by taking advantage of growing consumer interest in ethnic cuisines, better-for-you fare and vegetarian foods.

The Comeback of the Indie

Saturday, 01 October 2011 19:18

food2_oct11According to Mintel, independent restaurants’ unique menus and local atmosphere could lure patrons from chains.

 

Battling with low operator and consumer confidence, rising food costs and a lack of corporate support, independent restaurants can be especially hard hit during poor economic times. Recent Mintel research, however, reveals that indies may have some advantages over their competition, as 43% of American consumers who have visited one in the past month seek out independent restaurants over chains.

Moreover, 52% of independent-restaurant users say they visit these establishments to support their local community and economy, while 51% agree that independent restaurants do a good job of supporting their local community—compared to 37% who say the same of chain eateries.

“People take pride in their communities and will often reward local businesses that make their community a better place,” says Eric Giandelone, director of Mintel Foodservice. “The primary way indies underperform in relation to chains is through a lack of promotions and limited-time offers—two things that could be easily addressed with social shopping and social-networking sites.”

A Drink in the Mise en Place

Saturday, 01 October 2011 19:14

food1_oct11An emerging trend fueled by independent restaurants finds beverages taking center stage as ingredients.

Coffee, tea, beer, soda and spirits are all being featured on independent restaurant menus in new and unique ways. These beverages are contributing spicy, sweet, tart and savory flavors to dishes, and operators are taking advantage of the flavor recognition from these beverages when used as ingredients.

Top Trends from 2011’s The Flavor Experience

Wednesday, 31 August 2011 20:00

food1_sept11Big shifts in U.S. foodways emerging at this year’s conference included “clean” menu descriptions, Korean influences, strategic use of salt and black pepper and “invisibly healthy” indulgence.

Courtesy of Olson Communications

 

The annual commencement of The Flavor Experience, presented by BSI Conferences, Inc., in strategic alliance with Flavor & The Menu magazine, brings together the top flavor innovators in the food-and-beverage industry.
 

. The sponsors-only event presents the latest research, trends, menu ideas and hands-on flavor experiences that are relevant to more than 100 leading foodservice operators.

 

The seventh conference, August 1-4 in Newport Beach, Calif., brought flavor front and center for all conference attendees.

Motivating and Engaging Students

Wednesday, 31 August 2011 20:00

Numerous techniques exist to encourage students, convincing them that they can achieve success if they invest time and effort, and that their work has value.

By Bradley J. Ware, Ph.D., and C. Lévesque Ware, Ph.D.

Students are at times already highly motivated when they enter the lab/classroom due to past successes or an interest in the course topic. There are also those individuals who have not experienced the same positive results or who have a preconceived dislike for a course based on a perceived degree of content difficulty. It is precisely in the interest of both these groups that motivation and student engagement should be of primary importance for the chef/instructor from the very first day of lab/class. It is imperative to retain and foster the enthusiasm of highly motivated students and of dire necessity to help motivate others to achieve success.

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