All Before Coffee

Not just coffee

Archive for March, 2011

Deals, Deals, and More Deals

Mar 30

Posted by admin in chocolate, dining out, life, lifestyle, news, restaurants | No Comments

One day you wake up to find an offer too good to be true. Your inbox entices. You buy; you subscribe. After all $15 for $30 worth of Mediterranean food at a place you frequent makes good sense; the math simply computes. That’s how the addiction begins. Before long you find the corollary services and pop your email into the location box and you’re off and running.

Then, the impasse. Your email is filled with offers. Deals, bargains, two-fers; you name it. They’re there. What happened? How did we get to this point, and why was no one offering us these “bargains” before? Marketing organization is the strategy that convinces businesses to take advantage of online energy. It’s simple for the companies, especially small companies, but no one should forget how well big players such as Gap (Groupon deal) and Amazon (Living Social deal) did with their offers!  Small businesses, on the other hand,  see the advantage of possibly getting 1,000 new customers. Will they have stickiness is the big question or does the purchaser only visit the place on his special deal visit?

Look at the possibilities that I awoke to this morning: Half-off a burger, $15 for $30 worth of food from a large selection of Asian and European restaurants, $25 for $50 at an American spot…I could continue, but it is rather alarming how these deals multiply. Subscribers are divided into only two groups: The Addicted and the Never Again. The fine print often gets the Never Again as they missed the expiration date or the deal was not what they expected.

The Addicted, a group I might claim chairmanship, means a daily scroll through the possibilities and some serious personal, private conversations about how many deals should one have floating in their cloud at any one time? I do have self-control, as in, I did not buy $20 worth of candy which looked like jelly beans for $10. Yet, a good chocolate offer…BTW, companies are sprouting up all over the country. New online contenders continually seem to offer a deal a day. Deal categories continue to expand from cooking classes to clothing to home decor and activity trips or vacations. You name it; there’s a deal site.

What’s one to do? Of course, cancellation would be an option, but then you’d miss the hot new restaurant that’s trying to get your attention. After all when you scan through sold out past deals, you see what you missed!

Just to show you the popularity of these programs, try to take advantage of the offer to get “free” money with a referral. Everyone you send it to seems to respond, “already subscribe.”

The obvious solution: Invest in the companies when they go public. They know how to make a deal.

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A Good News Round-Up

Mar 29

Posted by admin in beverages, Environment, food universe | No Comments

Just saw that after almost two years of testing, the California based chain restaurant group, Baja Fresh Mexican Grill is all about composting and sustainability. We’re talking more eco-friendly plates, made of wheat byproducts, so G-F people, do not ingest! They’re also using unbleached burrito and taco wrappers. All good news.

Now we just have to teach people how to dispose of their various waste materials. Have you ever seen the way people line up at Whole Foods when they try to dispose of their containers? The way they study the possible receptacles, (trash, compost, and recycle) makes you wonder if companies need to keep a video playing above the disposal areas! You Tube video in the works!

Continuing the eco-theme, have you seen the nifty lunch and snack bags from EcoBags? They are just what we all need  for our snacks and picnic lunches. It is going to feel like a real Spring pretty soon. Be patient. The bags make recycling super simple: Nothing to throw out and a handy, attractive container to use and reuse.

And for our beverages, it’s time to be reminded about the Hydro Flask. We’ve had enough worldwide discussions about the waste from plastic water bottles, no matter how many times the companies reduce the plastic. Carrying this BPA-free fully insulated container enables you to begin with your morning coffee and then switch to a cooling water beverage. Hot stays hot and cold, cold. You know the drill, but what makes these handsome containers impressive is their double insulated wall. Never lose sight of their give-back program: You designate the charity and 5% of the gross gets donated through their partner program, FivePercentBack.

For the record, I have both the EcoBag and the Hydro Flask and give them both regular workouts! Trust me on their usability and feel good characteristics!

The math on all these programs is simple: We are helping save our planet, one action at a time. Earth Day is still several weeks away, but no single day should be our sole focus.

 

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A Heightened Taste Profile

Mar 28

Posted by admin in beverages, chocolate, dining out | No Comments

Have you noticed how flavors are moving from one ethnic group into mainstream dining? Well, they have as in tamarind which has become more universally found; not just in Thai and Vietnamese dishes but as part of a flavor taste that strives to bring out the bold. After all, California boasts multiple locations of a top tier burger spot: Umami Burger. That’s the taste chefs and home cooks alike strive for: The fifth taste.

New research from the Center for Culinary Development in their Culinary Trend Mapping Report showcase how we have become more adventurous diners. Just take a common Latin American inspired combination, chocolate and chiles, and stroll down a market’s chocolate aisle. Yes, plenty of sea salt and caramel treats, but the heat potential from the chiles combined with a high percentage dark chocolate has become an interesting best seller.

Other trends that signify a move to mainstream eating include the use of wasabi. No longer just a green presence on a packaged market sushi carry out order or at the Japanese restaurant, but a true flavor enhancer in a variety of snack foods. Japanese yuzu, a member of the lime family, makes regular menu appearances as a marinade or a sauce as the citrus brings out a broad range of taste.

Let’s not forget the cocktail meisters who have taken these flavor-rich ingredients and foods to create unique, new timely, of-the-moment drinks. Basil is so last year!

Diners are ready to be willing players. Bring on the challenges.

 

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More than grilled veggie entrees, please

Mar 24

Posted by admin in food universe, restaurants | No Comments

It’s time. Time for chefs and cooks at all levels to get it. Yes, I’m talking about working with the non meat-eater. Maybe the dining out customer is a flexitarian and chooses days to vary the protein. Far too many individuals want an occasional non-meat entree but know that something more exciting can come out of the kitchen than just a plate of rice with some grilled vegetables. Sure, I’m not denying that there are multiple ways to serve the vegetables, kebabs and skewers or atop a salad, or… You get it. These are opportunities for chefs, restaurants at all levels, and foodservice companies to wrap their arms around a more creative menu that appeals to all diners.

It is not impossible for a good chef, often with multiple days of a heads up, to come up with a beautiful list of options. Yet, why not show that same spunk and put one or two items on the menu that say “We cater to everyone.” More customers are looking for creative alternatives.

These early days of spring are a perfect time to embrace the possibilities. Rice has lots of company; try quinoa–it makes a great salad or side dish. Broccoli has its adherents, but really no need to dance around the other extensive produce choices. How about fruits? So many more choices than just apples combined with walnuts. Truly.

Chefs who get it are rewarded with a steady base of customer loyalty. It may be time to clean off the back burner and see what new approaches can make a menu appearance. Research indicates consumers are dining out again. Make it worth their while–treat diners to creativity.

 

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I’ll Do It My Way: Chefs Say “NO”

Mar 15

Posted by admin in dining out, food universe, New York Times | No Comments

Thanks, Frank (as in Frank Sinatra for the hip-hop focused), but that concept of doing it Your Way seems to be fraught with pugilistic intent when we speak of restaurants. Yes, chefs, want to be supreme and create what they want, how they want it, and often without adjustments. Diners, on the other hand, have become more than just restaurant novices and recognize that there are numerous ways to prepare a dish and having it only one set way may not be that appealing or healthy. Let’s play out the basic house salad scenario as an example.

Have you ever sat in a dining room and listened to table talk. I can almost guarantee that if you are in the axis of five tables and someone at each of the tables orders a house salad, not very many will accept it with the designated salad dressing, even with truffle oil! You’ll hear can I have it on the side, or, how about a different dressing. Who’s right? Who gets to make the decision? A significant part of that answer rests with price point. High-end chefs believe more fervently about their decisions.

Diners want some control, and chefs want to maintain head toque control. Last week the New York Times ran a front page article about chefs who absolutely, positively refuse to make adjustments. A few days later, the paper ran opinion responses. We’ve all been in the situation when dining out where we love what is described but have a small, wee, minor change we’d like to make. Not everyone is pleased with this strategy.B_2_3_Technische_CM_02

So who’s right? The issue is far greater than placing a simple order. There are ever so many people who either through preference or dietary restrictions want to dine at the best, the very latest, the top places. They want to experience what they have been reading about and do not want to be left out of the dining frenzy that is making all the headlines.  Not every chef welcomes the diner who needs adjustments or wants to tweak a dish. Should top restaurants be off limits to guests who want the experience but may be unable to have it as the chef envisions? Should chefs bend or diners skip?

Yes, it is the hospitality industry, and yes, diners have become particular about their flavors and specifics, but should top tier chefs have to accommodate everyone, of every dining ilk, health or otherwise? For many of these restaurants it is not about the customer is always right, but rather a fact of life: This is the way I create. Come to my temple and experience what I can do.

Sorry, many chefs say when they are unable or unwilling to accommodate. Is the ability to pay and to pay handsomely enough to be able to experience almost all the ingredients the chef envisions.

This is a complicated issue on both sides of the table.

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The Healthy Cups of Coffee

Mar 11

Posted by admin in beverages, coffee, health, lifestyle, wine | No Comments

As with wine, my favorite finds are the health articles that discuss the benefits from the beverages. Today is no exception. The latest study from Sweden reports on the beneficial effects from drinking more than a single cup of coffee daily. The focus is on women without a history of cardiovascular disease. Findings clearly support a 22 to 25% reduction in the possibility of having a stroke. The lead researchers followed more than 30,000 women (from 49 to 83 years old) for 10 years. The single nor occasional cup does not produce these results.

It should be noted that the research indicates that women who do not drink coffee or have very limited coffee consumption are more likely to have a stroke. Other factors such as smoking, weight, and alcohol consumption did not affect the overall benefit women gain from daily, multiple cups of coffee. Researchers did not separate out the caffeinated from the decaffeinated drinkers, but Sweden is well known for its strong coffee brews so the authors doubt the number of decaf drinkers would significantly affect the data.

This study follows on the heels of an earlier one from Israel (The Heart Institute of Sheba) that found that 3 cups of coffee a day is good for you and protects against heart attacks and is good for the circulatory system. What is interesting about this study’s findings is that both individuals who have suffered heart conditions and those free of disease benefited from the caffeine dosage. People who have shied away from coffee for fear of a spike in their blood pressure and pulse rate might start to enjoy those multiple cups.

These studies support my overall philosophy that coffee has strong benefits and that days of diminished consumption help no one, especially those with whom you come into contact! Keep healthy, enjoy good coffee in beautiful cups.illyrehberger_143x130

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A Done Deal: The Single Cup

Mar 10

Posted by admin in beverages, coffee, lifestyle | No Comments

We have been waiting for the announcement and just got it: Starbucks and Green Mountain Coffee Roasters’ Keurig units have completed the paperwork, and we’ll be the winners come this fall. Starbucks CEO Howard Schultz identified a significant piece of  research: Over 80% of current customers do not yet own a single-cup brewer. Following on the heels of the company’s most successful rollout ever, the VIA paks, they are ready to combine two concepts into one swift marketing move.MW-AJ137_starbu_20110310090529_MD

The products will be widely available and not limited to a single retail outlet. Remember the coffee deal with Kraft expired so their reach with this partnership has expanded almost infinitesimally. Not just coffee, but the units will work well with their Tazo tea lineup.

Let’s think about the home use advantages: All those times when you don’t want to brew a whole pot could grab the top slot. How about one person favoring a decaf and another an espresso, that works. All of this brew technology rests with the success of the single-pod machines. For travelers, there could be an across-the-board in-room revolution: Hotels could throw out the in-room coffee pots and go for the more sanitary single-use approach. OK, how about the office where no one wants to clean the pot; so no one does! My personal travel and in-home list could continue, but most importantly the news comes at the same time everyone is reporting an insane spike in the cost of Arabica beans.

One issue to ponder: The environmental impact of these little containers. Last fall this was at the top of the radar pile; let’s see what news comes out on this fractious issue.

As coffee prices rise, a single cup solution may win over a whole new legion of followers. We’ll watch and taste.

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40 Years: That’s a Lot of Steam

Mar 8

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As CEO Howard Schultz made the media rounds to establish his place in history and that of the company, Starbucks, it is fitting that we, too, get to share in the pride of accomplishment. Forty years for any establishment, especially one that has made its name on pouring specialty brews, is an impressive marker. To celebrate they have officially imprinted their new logo and have 2 days of celebrations lined up to thank customers and give them a preview taste of the new food items.

From March 10-12 in the afternoons (from 3-5P) when you order a drink, they will give you a taste of their new lineup: the Petites. Yes, small bites are in and these little guys come in at just 200 calories so they pack a perfect pairing with the afternoon visit. Personally, I’m all over the Red Velvet Whoopie Pie. Hear me shout. OK, the Salted Caramel Sweet Square comes in a close second: Sweet and Salty continues to thrive in the food world.

Starbucks continues to expand its food lineup as they have successfully learned that customers want a little bit with that cuppa. The biggest issue they currently face is coffee pricing as futures continue to climb. It looks as if they are holding steady, at least for the moment.

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As part of Tribute week, the term they created to thank customers for their patronage, (or as is evident, they’d be nowhere without our overcaffeinated lifestyles), they have a new coffee, the Tribute Blend. It’s a combination of their most successful coffees: Aged Sumatra and sun-dried Ethiopian with Colombian and Papua New Guinea added to round out the flavor profile. This is a salute to their most popular coffees working together. Or, a parallel to their solid customer base.

So when you sit and daydream about starting a new business, think about this little coffee company that started in Seattle and has spread its wings worldwide. It truly is the Little Engine That Could. Any company that survived the last two difficult economic years when so many analysts wrote off the concept as being too expensive for many, deserves attention. Sure they made changes. Everyone did, but here they are today.

Coffee and…please.

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One Day at a Time: The Meatless Brigade Marches Forward

Mar 7

Posted by admin in food universe, lifestyle | No Comments

Pick a day, any day of the week, and you’re apt to hear someone pronounce it as a meatless day. During the “Great Wars,” Americans were asked to make sacrifices. That’s how Meatless Tuesdays came into play. Many families, often for economic reasons, continued that concept well past the conclusion of the War.eat-more-corn-detail

Meatless days took on a new pitch last year when “Top Chef” judge and chef Tom Colicchio advocated for Meatless Mondays and found lots of chef pals joining in on the concept. What’s the deal with this idea anyway? Depends who you ask. Clearly it has great marketing potential.

Cutting meat out of one’s diet has proven beneficial for many in terms of calorie reduction and overall health benefits. Cost savings come into play, too. As more chefs and cookbook bloggers demonstrate, there are plenty of forgotten vegetables and side dishes that can become tasty meal pleasers. Look at how appetizing some of these dishes are. Yes, you can find new uses for formerly unfamiliar veggies and introduce other proteins onto the plate.

The change is not limited to media hype. Many school lunch programs as part of an overall cost-saving approach and a nod to the obesity brigade have become more interested in finding acceptable meatless alternatives. For some youngsters, vegetables have never been a choice or a familiar food group so resistance has been anticipated.

Wait: The meat industry has decided to take off the gloves and counter the concept with its own series of campaigns. Plenty of red-blood loving, protein-heavy dishes do not want to be thrown out of the equation. After all, last year was definitely the year of the burger as idle pieces of real estate became burger destinations. Statistics indicate a continued strong appetite for this concept; one that seems to have drawn many well-known chefs into the condiment wars.

What is a health-conscious diner to do? Going meatless has its advantages as plant-based diet approaches continue to demonstrate. The answer about food lifestyle changes is always the same: Go easy; be creative; find your balance.

It’s Monday!

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Up, Up, and Away: Coffee and Everything Else

Mar 3

Posted by admin in beverages, coffee, food universe, news | No Comments

Time to start thinking about those pennies you’ve randomly tossed into the deli counter change dish. They will start to make a bigger difference when you tally your personal food costs. No matter how many times we’ve heard the expression, “food costs are going up,” we’ve seen the changes, but figured these would be short-term rises. Now the story is quite different. Everyone seems to be on the bandwagon announcing that food costs continue to spiral. Lots of finger-pointing about the whys, but the reality remains the same: Costs are up.

The USDA started the flood of announcements a few weeks ago. Today the UN’s food body chimed in on the seriousness of the escalation. Record highs being reported. Hardly need major groups to create headlines as we have little difficulty making those personal pronouncements within the confines of our own houses. Yet, there are some good news stories that deserve shout-outs.home_graph_1

About the same time frame as the USDA headliner, Wegmans said enough. As in enough: They will not raise prices through 2011 on the 40 most precious foods that all families need and use. YES, we applauded.

Today Costco reported its earnings and announced it would hold prices as long as possible before having to pass them on to the consumers. Does this mean we’ll need to build extra storage space to contain products that will inevitably spike?

No, I think a simple round of applause to both these companies and a heads-up to others. Join the price-stabilization train. Now.

Everyone needs help.

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