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Posts Tagged trends

The New Hotel Restaurant

Aug 29

Posted by admin in dining out, food universe

There are a million ways to judge the economy and uncover how life is improving, or not. How about numbers that indicate business travel is improving somewhat. That’s an important barometer! The upcoming Fall market will tell.

One hotel brand is not sitting by and waiting for guests to fill their dining room. That would be Marriott’s Courtyard brand. Not one to do commercials for a property or a restaurant, I still need to applaud the new bistro concept. The re-energized approach has solved a number of problems, and I’ve been pleasantly surprised.

As an aside it should be noted that I have eaten in a broad-range of hotel restaurants run by famous chefs and those that exist merely to service guests. Not all are destination restaurants and many hotel chains have gone out of their way to dismiss the dining experience at hotels.images

What used to be pro forma for a Courtyard has changed. All new properties are designed with an open feel and dining is no longer the boring breakfast buffet, but a bistro-type experience that extends its offerings into all meal parts. Staffing needs are minimal depending on the time of day, and guest requests are easily served.

The breakfast restaurant/buffet concept has been replaced by a much more user-friendly approach that incorporates a grab-n-go philosophy with a limited hot order menu. Another plus is that service is available through the three meal parts, and tables are ready with free coffee urns ready to make any wait a more pleasant experience.

How about several computer stations adjacent to the table space and a more casual adjacent living room! All pluses and major improvements over the older format.

Why does this work? First off, the food options are manageable in terms of execution and price. If you want a cup of fruit or yogurt, that’s an option just as a scrambler breakfast choice. For those who have special coffee needs, ahem, me, they can make a Starbucks espresso or cappuccino, or your favorite combination. No need to take your money out of house!

Concepts are only as good as the times. The times have changed. More travelers are on limited travel budgets with greater receipt scrutiny. The Courtyard’s open environment makes such an adjustment a pleasant one.

Now if they would only change all of their older properties into this new, more welcoming approach with its accessible food option, then the words hotel and restaurant would not be approached with a scowl.

This proves it can work, and the traveling public has an affordable food-friendly option.

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Cash-Strapped States Can’t Cut It

Aug 25

Posted by admin in food universe, news

Bottle tax: Nothing new there. Sale-priced cases of bottled water get a steep return policy as each bottle adds a little more to the state coffers. Maybe someone should go through home recycling bins and see what a good job the plastic water drinkers are doing about recycling. They don’t even get the nickel back!

What about the person who walks into a bagel shop and wants the bagel to go, but “please cut it first.” No problem: There’s a tax for that! Yes, New York legislators (AKA, Albany) have figured out a way to add more dough to the tax pile. A whole bagel is only free of excise if you take it to go. If you’re thinking a bagel, a schmear, and some wi-fi, you’re adding money to the limited state coffers. BTW, sliced loaves of bakery bread are free of this extra change charge; at least for now!

How else is everyone coping? Lots of small restaurants, which are struggling considerably during this personal cash-strapped economic doom and gloom, are posting signs that the days of credit cards are over. Cash only, please. That’s an easy one to get. Small businesses wind up giving away huge chunks of money to credit card companies. This is their private crusade. Consumers can find their local ATM branch (otherwise, the “other” bank will add insult to injury) and get cash to help the small guy stay in business.

In a city like New York, cash only has been a common refuge for many small businesses over the years, not just now during this latest downturn. Often the surprise of no credit cards comes at the end of the meal when the bill is stamped, Cash Only. Nothing new with the policy just the increased prevalence!

Let’s think about some other taxes we can help states implement:

–One that would have an immediate following is the sit tax as in, hey, you’ve been sitting at that table too long, and I have nowhere to sit and eat lunch. Unplug and go or cough up $10. That has real possibilities.

–How about charging people for sticking their fingers in the olives at the olive bar, double-dipping at the chip and guacamole taste platter, or ignoring the clean implement pile and tossing the used toothpick on the platter instead of the trash can? Maybe a tasting fee with a little napkin might help the store avoid the health police.

The free lunch is over. Slicing my bagel, seriously, do you just have a plastic knife?1-2-berkel-mb-p-24-countertop-bread-slicer

Hard times. Thanks, Dickens.

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Organic Coffee Plus

Aug 23

Posted by admin in life

Does organic coffee taste better or are we just happier believing we have found another fair-trade product that is healthier for us? I love the concept: coffee and good health. Yes, I am a proponent of every last bit of coffee research that defines how I am becoming healthier by just having my regular dose of coffee. or, is that doses? Check out my coffee and health archive and see what a believer I am.

It’s not just organic coffee that does the trick; it’s the way it gets into the cup. Not every machine can turn a great bean into a magic cup. Believe me, I’ve had plenty of mediocre cups from supposedly great coffee beans.

No doubt that there is a relationship between the bean, the brewing process, and the end result.  You can buy all the great beans, spend some serious money, help the growers, and go home and use bad-tasting water and a sub-par machine and wonder how you wasted $20. The coffee was great at the store, you mutter, but here…not so much.

What is one to do. A few simple facts to follow and you’ll be smiling. First, the beans are important. When and how they got to the store and how they were taken care of are all integral components of that dream cup. The water always plays a role. Ask the Brita or Pur folks to share their research that demonstrates how people turn ordinary tap water into a much better tasting water, one without the requisite taste-hider slice of lemon or lime! Then watch the coffee sommelier, the coffee bar person, or as some would affectionately say, the barista, use the machinery to take the bean from its container into your cup.

No, I am not saying we all need to get in line and buy a Jura, a Saeco, or a Clover machine or even extol the virtues of single-cup brewing where we ask questions about the strength of the brew and how much space we need to leave in the cup for milk and sugar. BTW, fill the cup with the espresso, no additives necessary. I am saying a great bean may need some help.

Yet, serious coffee drinkers need something more than the $10 filter machine. Count your number of cups, your gas mileage to the local spot, add in the cost of your multiple espressos, and you can easily justify a machine of some substance. I’m always fascinated how excited basic coffee drinkers become when they taste a cup from a home version of the best of push technology. They have had their first cup of great, home-cured coffee.jura1ena5_5062n_bk

It can be done. Simple mathematics: A good bean, great water, and a machine to match.

Sip and enjoy.

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Competition Makes Business

Aug 21

Posted by admin in food universe, news

A single good idea often sits alone, but invite a competitor to the arena and things can change. Look at how smart Starbucks was when they scouted out locations. They applied real estate models to determine which corners would explode with customers and create long lines. In many cities, vacant nearby spaces quickly became rival coffee shops. Why not! If the coffee shop explosion proved anything, then the old maxim, competition makes business applies to the current turf wars.

Yes, the explosion of truck-based food emporiums has been a major draw for many cities this summer. Even Chicago which has been happy with its red hot concessions now has an ordinance up for discussion. Food trucks may become a reality for that food-obsessed environ, but why are they waiting til the snow is piled up?

This past week Washington DC showed its appreciation for the lobster truck. After numerous delays, the Brooklyn business, the Red Hook Lobster Pound Truck, finally opened the flood gates of just arrived, trucked-in Maine lobster. Long lines were de norm but complaints were few. Anything beat the constant litany of discussions about the oppressive summer heat.redhook-header

With good news, sometimes chaos follow. It seems truck turf wars have become a problem in some locations. What happens when a lunchtime truck regularly sits on a set location? Is there truck etiquette for the newbie to move away from the spot or is this new gold rush location logic taking over? According to a recent post about such an event in New York, prime real estate proves to be prime real estate.

Remember the old days, OK just a year or so ago, when the main street food option was a hot dog or ice cream stand. That has changed considerably with the broad range of gourmet offerings and the ability to be on the move. Twitter feeds make it easy for the truck food fairs to join “hot” neighborhoods at varying times of the day. Why be in the middle of DC when the action later in the afternoon has shifted corridors? Tweets make it all happen and alert everyone to the where.

Lots of company; lots of competition. Lunch never has to be boring again. So many food options. So many spots.

Tweet.

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Musings Along the Food Trail

Aug 10

Posted by admin in restaurants

It’s always fun to find a new farm market and sample the fresh-picked produce or try a meat or fish from a protein vendor! Yet, price often remains a little difficult to swallow as fresh-picked corn at the farm market at 50 cents an ear seems a little stiff when compared to the nearby grocer whose signs tout “local” and whose price states 5 for a dollar, i.e. 20 cents an ear! Go figure or try to distinguish which fresh taste matches your wallet’s outlay. Sometimes math calculations outweigh devotion.

Sure the tomatoes are lush and mouth-watering, but a table filled with baby squash varieties has no equal. Price seldom enters that equation as the beauty of squash blossoms with the mini zucchini attached far outweighs any price anxiety. Anyway the blossoms are feather weights and barely tip the scale. Even if your local market managed to have these beauties, you would favor the 2-hour farm stand. No contest.

As for the grocer, everyone wants my number or wants to give me a number. They want my business; my loyalty. Grocers have been in this game a long time, but I’ve noticed we’re moving away from the two-price tier of shopping. If you have a card, you get one price and those who have not given away their lifestyle purchasing info are charged higher. Never really liked this system and much prefer the one I am seeing more of: Everybody gets charged the same price and those with reward cards get a little kickback for future purchases. No more confusion about the tagged price and what you have to give away to save the 40 cents. Reward those who have the “special card.” That’s OK.

More restaurants want to sign me up, too. Restaurant loyalty cards are nothing new as Chicago-based Lettuce Entertain You demonstrated over a decade ago. Reward the repeat diners; that’s not rocket science, but good business. The Palm has had its 857 Club for years, and now other restaurants at the full range of price points want to get in on the action. Not a bad move as the economy is still a laggard affecting restaurant sales.rewards

Specials will continue if not increase during these confusing times. This year we’ve seen a growing number of restaurants move into the happy hour space. Expect that concept to proliferate as it drives business at an otherwise slow period and for many spots extends their volume into a strong bar business.

As for good decisions, think it took Starbucks a long time to join the free Wi-Fi brigade. Irony there is that I’ve been seeing smaller coffee shops move out of that space. Yes, it’s a space issue as all day computer campers scout out the perfect area for their work. Not an easy problem to fix anywhere regardless of size of the establishment. Certainly helps when the weather is nice and outdoor access expands the arena.

My mantra today is quite simple: Let me buy the freshest foods I can afford and reward me for loyalty that involves a simple question not a long form!

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Two Eggs, Hold the Toast

Aug 5

Posted by admin in dining out, news

Have you been eating breakfast out lately? A lot of diners have helped drive breakfast business and more restaurants seem to be expanding their offerings for the “most important meal of the day.” At the same time there’s a new upcharge that’s starting to make waves: Wheat bread has become a more expensive commodity. What’s doubly interesting about the shortage of wheat products and the expected spike in price is that for the first time wheat bread has reached the top tier of bread choices.wheattopgraphic1

Yes, inroads have been made. According to the Chicago Tribune, wheat bread sales have finally surpassed those of white bread. Pretty impressive data considering it was not that long ago that the bread options were more limited and more consumers preferred the old standby, white bread. We have become more attuned to our health issues and the importance of fiber-rich foods. Yes, we should give plenty of credit to the food writing pioneers that addressed the white v wheat issues and helped turn the tide.

Now the expense part of the bill. Commodity prices for wheat, orange juice, and coffee have risen considerably since June. If you haven’t seen the increase reflected in your grocery or dining out bills, you will. At the same time, weather issues (extreme heat, drought, flooding, wildfires–take your pick) are playing havoc with the future pricing outlook.

So what is one to do? Stock up? That won’t solve the dining out portion of the discussion. As with most commodities, as consumers we are in a wait-and-see period. Maybe the ban by Russia on wheat exports will not have the disastrous affect on multiple products. Or, we will just once again adjust to rising prices in multiple store aisles and at our restaurant tables.

We’ve already seen the coffee increases, now expect the other hard-hit commodities to take money from our wallets.

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Economy Goes Down; Drinks Buzz Skyward

Aug 3

Posted by admin in alcohol, lifestyle

beertown_splash

As often as we try to find bright news about economic improvements, we are deluged with negative numbers. Restaurants clearly feel the pinch or in some cases, the knock out. Even on days when the Market spirals up, there’s a strong sense of uncertainty about the next day. Consumers need to spend, but that is a confidence-based response. Consequently, we are in a financial wait-and-see environment. Let’s hope many of our favorite spots, which are often financed by individuals rather than corporations, can continue to create and serve.

One facet of the business has demonstrated its prowess. That would be the beverage side. Restaurants have been working on drawing in the crowds with happy hour specials, and a recent Gallup Poll attests to our unquenchable thirst. As a matter of fact, we have not seen these impressive glass numbers since 1985. If you like your drink straight from the bottle, the beer bottle or from its can, you have plenty of company. Beer ranked number one as the beverage of choice with wine and spirits following on its heels. Beer, even with decreasing percentages, has been the field leader since 1992. Wine did get an edge in 2005. Speculation there is that wine grabbed the medical news headlines that year as a drink of choice for a heart-healthy lifestyle!

Those who like graphs have plenty of analysis and marketing strategies to consider from the report. Lots of demographic details beneficial for fine-tuning campaigns for restaurant owners and managers to study!

In the meantime, expect more restaurants to offer beverage specials to helps sell food. How ’bout some nachos with that beer? Chicken topping?

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RIP, Foodie

Aug 2

Posted by admin in food universe

innlittlewSo many times we take a word and overuse it. We create a trite connection and all meaning is lost. Such is the life of the word FOODIE. It has been used and over-used and now has become redundant. Maybe the point hit home the hardest with a recent New York Times Crossword Puzzle. Foodie was the answer for eater. So begins the death of a trend.

Hardly does the simple act of eating define one as a foodie. Surely one who eats, eats food but foodie had taken on a more reverential, exalted status. I like the older definitions where one who knew about food and worshiped at its temple could accurately be so labeled as a lover of food, a foodie. An eater as a foodie. Hmm. If everyone is a foodie, then the word loses its significance and hidden underpinnings. No knowledge of the ingredients or concept of preparation gets identified with the simple construct of the act of eating. The love of the overall experience is lost.

So many times a foodie has been one who could simply explain his love of food without anyone even imagining an act so banal as eating. The word implied an understanding, an almost spiritual base of the love and lore of preparation and ingredient identification. It would be safe to call James Beard, Craig Claiborne, and Julia Child true exemplars of the potential movement. Julia would have scoffed at such a word and hooted at its usage, but she clearly carried the mantle of knowledge, the love of food and all that encompassed.

The humble, regular eater is hardly one who should be applauded with special terminology. It’s a meal; not a devotion. Over the past several years, the death of this word has been approaching as it was becoming too commonplace an attribution. Too many foodies were spoiling the broth.

Whether dining in or partaking of a beautiful restaurant experience, those who know food appreciate the entire experience. As the Crossword acknowledged, the word has taken on a Plain Jane quality and its demise is now at hand. No more foodies, just knowledgeable aficionados who have taken the basic and created a specialized field of knowledge and interest.

Food, glorious food.

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Eating Healthy on the Road

Jul 26

Posted by admin in food universe, healthy eating

It’s always a bit of a challenge to eat healthy when traveling. Sure there are plenty of guides pointing out edible food spots at a few airports and train stations, but what about those who take the roads? Plenty of reports indicate that the car vacationer is operating at full speed. No shortage of fast food stops along the Interstates, but what about the healthy options? The vegan, the Gluten-Free, and the basic eater who wants the best of what’s local should start stressing right about now.

Why stop along the road if you are stressing about the options? Roadsides are littered with multiple fast food options with a sprinkling of signs pointing to a diner which at least lets you believe the food is being prepared individually for you. Then, the options stop. This is especially true when you leave the Interstate for the scenic bypass routes. Leaving the road and exploring a small town can often yield little. Traveling into a larger town offers the best little secret: Try the local grocery store. You can at least find something that borders healthy, even if it’s not your favorite market, farm stand, or Whole Foods.

As the Interstates reveal, people are traveling again and judging by the numbers at picnic tables, frugality still dominates many of our dining decisions. Matching our budgets and desire to eat healthy poses numerous challenges which need great will power.

It can be done, but after your first opening of the Coleman, you might need to get creative.coleman

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Footnote to Safety

Jul 14

Posted by admin in food recalls

Wonder how many of these safety blurbs we’ll have to do, but here’s a scary follow-up to my recent post on the FDA and failed legislation.

OK, time to fess up: How many times have you had guacamole and salsa so far this month? I know it’s still early in the month, but I bet your chips were filled with these dippers. Or are you more of a salsa on the side person? Either way, there’s troubling news about these two popular foods, whether we consume them at home, dining out, or carrying in. There’s a major concern. avocadoheader-logo

The Centers for Disease Control, the CDC, reports the less-than-welcome news. The underlying issue is that the ingredients may not be stored properly because they are often made in large batches. Food-borne illnesses like to travel so to prevent this from occurring in our home kitchens, use fresh ingredients and store leftovers promptly. Remember that this has been a wonderful avocado season and East Coast peppers and tomatoes are just beginning to ripen so making homemade salsa should not be an issue. Don’t forget proper handling and washing.

The salsa-guac trend has grown in popularity over the last decade due to taste, familiarity, and growth of many Mexican fast food and midscale casual restaurants. The incidence, a 4% increase in outbreaks parallels the popularity curve. What are we to do? Send back warm salsa–it’s been sitting around. (As a rule of food safety, warm food should spell a problem almost regardless of the item–food should be served chilled or hot. The in-between can cause the greatest upset). Restaurants need to serve from the refrigerator. We cannot inspect the restaurant’s kitchen and storage, but we can be proactive in our decision-making.

No one’s going to take a bite out of this market space, especially in a down economy. We can enjoy and at the same time be smart. Our personal safety depends on it!

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