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Hot Words/Products: Winter Trends

Jan 25

Posted by admin in beverages, chocolate, cocktail, dining out, food universe, gluten-free, restaurants | No Comments

It’s that wonderful time of the year when the majority of the country is waiting for it to happen. The “it” would be record cold or snow or some major weather event. Late January and February are heavy with that level of anxiety or anticipation (if it’s for skiing conditions, I get it), and the food world is no different. This is the perfect time of the year to tease tastebuds into a new sphere as relatively short days require a little extra nourishment. We have a panoply of food terms to warm the chilly burners of these months.

Look at GINGER. Once not that long ago it was just a spice in a container. Then fresh ginger came into vogue as we learned to give our food a little boost. Now it has its own elevated position in the beverage world not just as a stand-alone ginger ale, as it seems to be a compatible, healthy flavoring for any number of drinks whether hot or cold. As for snacking, ginger and chocolate are the darling of combo treats!

A parallel is the flower, HIBISCUS. Yes, its fragrance and compatibility make it a charmer again for beverages and plenty of flavor enhancers. Look at how pomegranate drinks have become more palate pleasers with the addition of ginger and hibiscus!  Somehow dishes and beverages seem to have a more chef-fueled flavor when you add something that some would consider exotic, something such as hibiscus.

Maybe the current number one trend-setting position goes to SORGHUM. In the summertime we enjoy the bounty of color from the fields of sorghum and appreciate how farmers are turning those fields into profitability. Now we see a different side to this grain as the growing gluten-free market space has heartily embraced the flavor of sorghum beers after several early rollouts of G-F ales that were less than enticing. Not only the beverage world but the chef-driven universe has embraced this sweetener with some top-tier creative moments.

Let’s end our discussion today with two food words that are making the rounds.
-Meatballs are everywhere and seem to have found a place at every tier of dining. They can quickly be fancified or presented as the alternative to the spate of burger spots.

-Parm. Eggplant has long championed its association with parm-topped dishes and now poultry-inspired foods are grabbing plenty of menu headlines. Sure, chicken parm has been a popular dish for a long time, but it now seems to be a pervasive special!

All these words and products speak the same language: Versatility as they are compatible with a range of pairing options. Time to uncover some of these foods and avoid total food hibernation.

 

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Upselling is Back

Jan 18

Posted by admin in dining out, Economy, food universe, life | No Comments

In the old world, as defined as a few years ago, the economy was flush and diners happily supported the restaurant industry without a blink about fancy meals and high price tabs. It was the world, and upselling was a prevalent theme. Make that “a problem.” Yes, waiters never seemed to tire of the million strategies to drive the bill. Then the recession hit and waiters, too, were happy to serve tap water or let diners share an entree. With the first visible positive signs of economic change or potential stability, waiters have returned to the 1000 ways to enhance your dinner or drive up the tab; your call as to how to define the strategy: rhythm or an incessant drumbeat from an earlier era?

Take a recent outing where the waiter quickly moved himself into the annoying corner as he seemed to meet resistance with his every ploy. Sparkling water became a spigot that was never shut off. You know how I feel about the restaurant versions of still and sparkling without a cost to the consumer.

When the waiter moved to a more profitable part of the menu as he  tried to sell truffles a thousand ways, he lost everyone at the banquette. The group preferred a conversation rather than a lesson in pricing or slicing. He was unstoppable as he moved through menu gyrations with the almost musical tone, “we could just add a thin truffle slice to make the dish purr.” Seriously, uninterested and turned off by this overpowering display of in-your-face possibilities. Let us dine. Let us relax and chat and welcome our dining choice rather than secretly dread the restaurant decision.  Did he mention the cost? No need; there were no bites at the table. He quickly tried another approach, also an unsuccessful strategy as he encouraged additional courses. He asked, “Is that it?” Not smooth; not impressive, and not a winning tool.

Yes, dining out can be complicated and expensive with rising food costs and creative plating as chefs struggle with all matters of pricing.  Yet, the annoyingly, cloying waiter needs to remain a caricature and not make a visible presence tableside. Let the diners’ imaginations go wild and let them initiate as in, “could I have the truffle atop that salad, or…”.  You get the picture. Food is expensive enough at high-tiered restaurants without the nagging upsell that has again entered the market space.

Let’s all be hospitable and relax.

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Try Out These Food Trends

Dec 12

Posted by admin in beverages, cooking, dining out, food universe, gluten-free, healthy eating, lifestyle, news, restaurants | 1 Comment

The lists keep on rolling in as food trends are an easy exit discussion for 2011 and a hopeful wish into 2012.

A Mintel survey indicates we’ll be thinking more about “home” even at quick service and fast food restaurants. They anticipate this restaurant tier to start using more “comfort” words in menu descriptors. They also expect significant growth in this market space. “Homespun” goodness will pervade menus implying that careful preparation is at work in the kitchen regardless of the restaurant’s price point! Other prospective trends include:

–Regional foods will win over the menu as more restaurants work to bring in popular dishes from areas well-known for their specialties, such as Memphis Barbecue.

–Menus will have a section devoted to healthier dishes with lower-calorie foods. This concept will become more prevalent across price points.

–Restaurants will move more to customized ordering systems to give consumers more dining options that they will be able to impact.

Not to be left behind when we talk of trends, The National Restaurant Association surveyed 1,800 chefs, members of the American Culinary Federation, to get their input for their list, “What’s Hot in 2012.” Here are some headliners with the word “local” making its way into 3 of the top 10 trends:

–Locally sourced meats and seafood, and locally grown produce. A little further down the trend list is locally produced wine and beer.

–”Healthy” makes its presence felt with healthful kids’ meals, whole grain items in kids’ meals, and Gluten-free/food allergy-conscious items.

They see a continuation and growth of food trucks, the continued importance of the farmer in bringing products to market, and more fruit and vegetable side dishes on kids’ menus.

What’s interesting about these lists is the greater emphasis on product sustainability. It appears our emphasis is more on the practical, rather than the outlandish: All trends that have a chance of surviving and becoming more commonplace rather than single shots at fame.

Fun to follow these concepts as many are homespun ideas that have already had an impact on our food universe.

 

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‘Tis that Time: Food Trend Outlook

Dec 7

Posted by admin in cooking, dining out, food universe, lifestyle, news, restaurants | 1 Comment

The best part about early December articles is watching everyone trip over himself trying to figure out the “definite” food trends for the coming year. Today we look at two such lists, and then we’ll have plenty of time to revisit and watch. Maybe we should start with a startling fact: Eating out is now cheaper than cooking at home. Think about that a little and you’ll understand the issues facing all food purveyors. Food costs have skyrocketed, over 6%, but most restaurants are afraid to spike prices. They favor a little less food on the plate. Hey, not a problem, we have the obesity issue to contend with anyway. So watch your dollars and follow the trends.

According to Andrew Freeman, (Andrew Freeman & Co) a great food guru with a major hospitality background, this is the year of  the potato. No complaints from me as potatoes have been my friend for years. He says expect to see menus wrapped around the food such a:

–French Fry Menus: Choose Your Cut, Color, Sauce (like the French Fry Menu at Jasper’s Corner Tap & Kitchen in San Francisco)
–Mashers with Mix-ins
–Custom Cut Chips and You-Pick Dips

Or, Grilled Cheese, which he calls the next burger as in:

–Signature Sandwiches
–Gourmet Interpretations, Creative Variations, Old-Time Classics
–Artisan Ingredients (or Not), or:

Produce-ing Desserts, Vegetable Desserts

–Experimentation with Flavors
–Innovative Creations Combine Savory and Sweet

They, of course, have numerous additional ideas and let you look back at prior food trend lists to see how well they did!

Supermarket News approaches the food trend list from an entirely different perspective and lists the number 1 trend which will impact everything as food prices. They do not believe prices will lessen much as production costs continue to increase, but they see grocers coming up with clever ways to entice the consumer including bonus points getting used toward lay-away programs for bigger purchases as coupon use continues. They expect to see more grocers joining the “farm to fork” philosophy as food origin has become an important factor in purchasing. Likewise, they expect grocers to cater more to the largest population of shoppers, the baby boomers, 76 million of them, “will control 52% of the total $706 billion spend on groceries by 2015 – making them the largest food influencers and purchasers.”

Regardless of which approach you follow, that of a marketer or that of a purveyor, in looking at upcoming trends, be certain that food issues will continue to dominate headlines.

 

 

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Time to Get Involved with Food Issues

Oct 23

Posted by admin in Administration, dining out, gardening, healthy eating, lifestyle, news, restaurants | No Comments

No one can be immune to the messages about food shortages or food deserts. A full range of food topics have managed to become front page news including problems with our food supply and food safety issues. Whether we are talking about obesity and its impact on the health of the nation or the lack of uniformity or good decision-making in our school lunch programs, we are talking food. Hunger statistics are staggering when we put these figures up against the placard that reads “World’s Greatest Nation.” Should there be millions of Americans in the bread line? These are food issues that affect everyone.

Solutions seem to be as prolific as the number of individuals offering advice. Now there is a strategy that everyone can employ and use wisely. Tomorrow, October 24 is the 1st National Food Day. What does that phrase really mean? In its most simple terms, it means, that there will be an emphasis on food issues throughout the country. Most cities have signed on with some sort of program and chefs, of course, are playing a significant role in the program.

What about the individual response? Yes, we can all get involved and do something. One day can make a difference. Support your local farmer. There are still plenty of farmstand markets bringing in the best of fall fruits and vegetables.  In some communities, individuals are helping plant a school garden so that young children can benefit from what is truly fresh. Restaurants are having a large variety of programs to bring in individuals and demonstrate how we can all pitch in and make a difference. Find a sustainable food project in your community and participate.

Yes, everyday can be a food day, but sometimes we need to pull back and think about how we can help others and create a stronger, better, more harmonious approach to food issues.  We can be a healthy nation.

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Mainstream G-F

Jul 26

Posted by admin in dining out, food, gluten-free, lifestyle, restaurants | No Comments

We’ve talked before about how gluten-free products have become more readily available. Supermarkets have taken the plunge and recognized the large number of people diagnosed with celiac disease or those who find themselves gluten intolerant. Many sit-down restaurants have figured out the marketing potential and offer guests a gluten-free menu. Yet a more casual approach for people that avoid gluten products means limited sandwich options. They either make their own sandwich or have to listen to dining companions order something that sounds tempting or go to a higher price point. Nothing seems to cover the middle ground. That landscape has had a makeover. Now one nationwide restaurant chain has started a limited program that hopefully will go national.

The Subway chain in Oregon and Texas offers gluten-free sandwiches. (The program was rolled out several months ago, but I recently observed the process firsthand–quite different from a press release!) This is a big deal being advertised with banners and in-store literature. Anecdotally, they are reporting an impressive amount of interest and orders.

If you enter a Subway that offers a G-F menu, then you have hit the quick-service, made-to-order sandwich line. Before you scoff and say how could such a large chain pull off the G-F experience, let me share what I witnessed. The staff has been well trained and recognize the contamination possibilities. The roll comes wrapped but never even makes it to the counter until the sandwich person scrubs down the counter, announces that a G-F sandwich is about to be made, does a complete hand wash, and grabs a new pair of gloves. Pretty impressive actually! For those who worry about the isolation preparation. you have an advantage: You watch the process rather than speculate that caution is being followed!

When all is set and ready to go, the G-F sandwich gets further isolated during the preparation selection and ends up in its own specialty bag. What’s the upcharge for this attention to detail? A dollar more for a G-F sandwich: A price that goes down easily.

Maybe other fast food, casual restaurants, and nationwide chains will figure out that offering a gluten-free option is not price prohibitive but rather financially advantageous.

Marketing mainstream reality.

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A Server’s Responsibility

Apr 25

Posted by admin in dining out | 1 Comment

When a diner requests a dish prepared a certain way or asks if a dish is Vegan or Gluten-free, the server needs to be in the know or at the ready to get the answer. When a diner inquires about the spiciness of a dish, is it sufficient to say, “I don’t find it spicy.” What does a diner know about a server’s palate? Nothing. Silly answer. Instead should the server do a better job of explaining the intensity of a dish? I think so.

When a diner asks if a piquillo pepper is hot, and the server says “nope.” (That’s true, the piquillo adds a sense of sweetness.) Should the server explain that the heat in the dish comes from chili paprika or just answer the initial question? If a guest asks about spiciness, then the guest either prefers food spicy or wants little heat. It is the server’s responsibility to do a follow-up as in clarifying that the dish itself is spicy. “If you do not like food that spicy, we can prepare the dish without the hot or if you like your meat spiced up, you’ll be quite happy.”

In the particular dish, the spice was overwhelming. Every part of the plate, including the roasted potatoes, was seeped in heavy-handed paprika chiles. No discernible flavor. Just spice.

Who is at fault? Let’s start at the beginning with management. Is there anything more important than service or training, especially when entrees are in the mid 20′s? I firmly believe that training and information are essential components of any sit-down restaurant meal, at any and every price point. After all restaurants depend on diner dollars and diners go out with an expectation of value and pleasure. No one benefits from sloppy or non-existent training.

Diners have certainly become more savvy over the years and have a better understanding of what they are looking for in a meal. A diner does not eat out to take a bite out of a dish, be hit with high intensity heat, and then discover that the dish is cold. Fixing it after the fact is hardly the solution. Solve the problem in the kitchen. In this example we are talking about two levels of heat: Both critical to the success of dinner.

Half answers are reminiscent of the classic “Pink Panther” scene, does your dog bite. To refresh your memory, here is a You Tube clip.

Dining out should be an enjoyable experience. Sure we all eat out sometimes out of necessity, as in “I’m too tired to cook. Let’s grab a bite.” Yet when you make a reservation and have an  image in mind, the establishment needs to come close. Losing business helps no one.

Tell the whole story.

 

 

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Local Before Locavore: Ireland

Apr 14

Posted by admin in dining out, food universe, healthy eating, lifestyle, travel | No Comments

If there’s one aspect to an Emerald Isle trip that stands out loud and clear, it is the emphasis on freshness: Fresh caught, fresh picked, or even fresh slaughtered. There’s no doubt that the food on the plate defines freshness. No one ever bothers to explain to a diner or a guest at a B&B: It’s understood, a given. No one uses terms like day boat, it is expected that the cod or the haddock, the soul of a proper lightly breaded fish and chips entree, whether at a pub or a restaurant, resonates fresh out of the water. Hours, not days.

Chips. Now that’s a word used frequently as the exalted Potato has a life of its own. Yes, you can ask for your chips extra crispy, no problem. To go with the chips, you might get a side of new potatoes. No one wants the fresh veggies to be alone in a side plate! Since it seems everyone you meet is some sort of farmer or has a strong tie to the land, getting a new potato is almost a joke of the phrase. Of course, it’s new as in just dug up! If it’s a vegetable you crave, and mushrooms you favor, you’ll be delighted. I may have enjoyed the best side of Portobellos I’ve ever had!

Besides the line caught fish, there are an abundance of seafood choices for those who prefer the popular seafood chowders or want to begin their morning with a few fresh oysters. April normally has a limited supply of the oysters, and often small, but this year’s bizarre cold and snowy winter has chefs delighted with a variety of large-sized bivalves.

Of course, the salmon, the lox, the smoked fish: It’s all there and all fresh-caught or prepared in a nearby smokehouse.

When you inquire about a dish, the person taking your order is apt to wax eloquently about its flavors, almost regardless of the item. Look at the meats. Yes, it’s true that the lamb, prepared any number of ways, speaks volumes about lifestyle. Grass-fed is the norm in the country as animals roam the hills and freely eat without much exposure to a penned life. The taste comes through with every bite. Fat? No. Meat, yes.

As we in the states put up banners shouting “LOCAL”, and take great pride in what our farmers are producing and carrying into the city, we are reminded how far we have come and far we must go. Packaged and processed are not words that should be in our vocabulary.

Let’s celebrate Earth Month with a strong focus on how we can continue to emulate what some countries have been doing as their norm.

Champion the fresh.

 

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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 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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