In a zero-growth environment, this fast-casual sub-segment continues gaining market share.

The bakery-café segment, which accounts for $5 billion in annual sales and more than 3,600 units nationwide, has successfully navigated the middle ground between quick- and full-service restaurants to outpace industry sales and unit growth for each of the past three years, during which total bakery-café units increased 4.2% and F&B sales increased 12%.

The chef de cuisine of Corn Maiden restaurant near Santa Fe dispels some myths and misconceptions of working with chiles—while talking up their strategic use as a flavor enhancer—in menu development.

By Samuel Reed

Chefs are always looking for ways to make their specialty dishes different from those of others, with unique tastes, textures and ingredients that will enhance the dining experience and leave a lasting impression on their guests. As chile peppers are in peak season, the traditional staple of red and green chiles can provide a unique twist and satisfying flavor to a variety of different meals. Although the chile pepper is very versatile and can be used for several purposes, there are many misconceptions in the culinary industry about how chiles should be used.

The NRA says the CSPI-sponsored Food Day need not be limited to one day a year. Indeed, there’s much to celebrate in light of 10% of Americans working in the restaurant industry and restaurants’ dedication to providing healthier menu options.

October 24, 2011, was Food Day, a day sponsored by the Center for Science in the Public Interest (CSPI), the nonprofit watchdog group based in Washington, D.C., that has led successful fights for food labeling, better nutrition and safer food since 1971. According to the CSPI, Food Day seeks to bring together Americans from all walks of life—parents, teachers and students; health professionals, community organizers and local officials; and chefs, school-lunch providers and eaters of all stripes—to push for healthy, affordable food produced in a sustainable, humane way.

Interest 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.

According 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.”