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.”

An 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.

Justin Moore, at 30, is already in the great position of drawing on his past while investing in a bright future thanks to the success of Vin 909 in Annapolis.

By Lynn Schwartz

Vin 909 Winecafé works hard to make guests feel at home. In fact, the café makes its home in a 1930s Sears Roebuck mail-order catalog house. It’s the perfect spot for a cozy gathering place in Annapolis, Md., a quaint town on the Chesapeake Bay. Guests linger by the fireplace or patio garden with a glass of wine or craft beer. The libations are selected to pair with a local and seasonal, small-dish menu, which guests are encouraged to share. But sometimes the customer needs a bit of nudging to experience the joys of a convivial, communal meal.

Open a mere six months, Vin 909 is just a baby. Partner and executive chef, Justin Moore, is young, too. The commitment and responsibilities of opening a restaurant are not for the inexperienced or faint of heart; however, Moore knew exactly what he was jumping into. A Connecticut native, Moore, now 30, ventured West after high school to attend the Academy of Art in San Francisco. And as we know, life can take unexpected turns for those who are open to it. Moore was, and while living in one of the great foodie meccas, his French girlfriend who had a passion for food “broadened his culinary horizons.” The result: He switched schools, enrolling in California Culinary Academy.

The best cases include contradictory information and paradoxical situations. Good case studies also require students to apply information from previous courses to the presenting problem or situation.

By Dr. Fred Mayo, CHE, CHT

Many of us use case studies; in fact, it was the subject of a whole day of teaching ideas at Career Academy of the ICHRIE conference in Denver this past July. This month, I will discuss some of the factors in using case studies and next month the range of types of case studies.

Benefits
There are many reasons to use case studies in our courses, not the least of which is the opportunity to give students the challenge of facing a real-world situation to analyze while still being in a classroom where there are safe opportunities to make mistakes and learn from them. Case studies are also a wonderful way to force students to interpret and analyze industry situations that are new to students and often missing from their books. In fact, we can make up cases in response to current events and tailor them to our classes, making the topics we teach very relevant.

Educators attending the 2011 CAFÉ Leadership Conference shared scintillating tips that successfully motivate students. Among the biggest? Remember why you started cooking, and why you started teaching.

By Adam Weiner, CFSE

At the June 2011 CAFÉ Leadership Conference in Providence, one of the hot topics was how to keep students motivated. We had instructors from England, Canada and all parts of the United States, and this was identified as a universal problem. Interestingly enough, it was an issue for high-school, vocational, college and culinary-school instructors.

Here are some of the ideas from the 50-Minute Classroom roundtable discussion, as well as other lectures and informal discussions: