Chef's Stirrings from Chef Magazine

NRA issues statement on health care reform bills

2009-12-29T10:43:00.003-06:00

The National Restaurant Association (NRA) issued the following statement from president and CEO Dawn Sweeney regarding the health care reform package proposed by Senate majority leader Harry Reid (D-Nev.).

"The Senate has made key improvements in its bill over the House-passed version. The health care reform package currently before the Senate demonstrates meaningful progress toward protecting jobs and small businesses while taking steps toward providing access to high-quality, affordable health care for Americans.

"We need to ensure that the final bill improves job creation and entrepreneurship, and does not weaken the improvements included in the Senate bill.

"The part-time worker exemption is of critical importance to our industry. As the nation's second-largest private sector employer, this recognition addresses the nature of our business model and is essential for our ability to continue to create the jobs that form the foundation of our economy. We applaud the provisions that protect small businesses, which are the backbone of our industry and the U.S. economy. As well, we are pleased that the legislation preserves the ERISA framework to allow larger, multi-state employers to continue to offer coverage.

"We very much appreciate the hard work of the many senators who have listened to and advocated for our concerns in this process. We will continue to work with the Senate, the House of Representatives and the administration to develop a solution that allows the industry to provide its employees meaningful benefits and supports our industry's ability to generate the economic growth and jobs our nation needs."

For more information, visit www.restaurant.org or www.restauranthealthcarereforminfo.com.

MRA staff volunteer at Greater Boston Food Bank

2009-12-28T09:43:00.005-06:00

Staff from the Massachusetts Restaurant Association (MRA) volunteered Dec. 9 at the Greater Boston Food Bank (GBFB), sorting and boxing more than 14,000 pounds of potatoes for distribution to the agency's network of almost 600 hunger relief agencies and food pantries. This is the second straight year that the staff at the MRA has volunteered at the GBFB.

(l to r) MRA staff members Lon Breedlove, Janine Harrod, Marybeth Maloney, Mark Sarno, Heather Carneiro, John McGrath, Kathy Murphy and Peter Christie

"The GBFB is a great organization that helps people all over Massachusetts," said MRA president and CEO Peter Christie in a statement. "You can go to their Web site and volunteer for half a day at a time. This is a very worthwhile thing to do, and our staff looks forward to helping out, particularly during this time of the year."

The GBFB is a nonprofit organization that feeds more than 320,000 people annually across nine counties in eastern Massachusetts. For more information, visit www.gbfb.org.

Pastry chef Chan constructs a gingerbread lighthouse

2009-12-25T08:05:00.003-06:00

New York City's Oceana will display a gingerbread lighthouse crafted by pasty chef Jansen Chan at the restaurant's raw bar throughout the holiday season. The entire tower, which took more 75 hours of labor to construct, is edible. It contains more than 1,800 pieces of candy and stands over 4 feet tall. Each night the "lantern room" is lit with a wax candle, which illuminates through blue colored poured sugar. The lighthouse was erected Nov. 24 and will undergo demolition on Jan. 4, 2010.

The center of the plate doesn't need to be a lonely place

2009-12-25T08:00:00.000-06:00

Atlanta's Fifth Group Restaurants wins concierge affiliate award

2009-12-24T08:57:00.003-06:00

Fifth Group Restaurants has won The Concierge Society of Atlanta's Affiliate of the Year Award for 2009. Fifth Group Restaurants was honored at The Concierge Society of Atlanta's 25th Anniversary Gala on Dec. 7. By supporting the organization, Fifth Group has formed and maintained relationships with local concierge. By being an affiliate member, Fifth Group is able to attend monthly meeting and events with concierge and also hear about the likes/dislikes of concierge when working with restaurants. It has enabled them to improve the way their restaurants respond to hotel guest requests and has helped build hotel recommendations from concierge. The award really shows the company's dedication to supporting the concierge community and also cements Fifth Group as a great recommendation in the minds of our local concierge.

Owned by Partners Robby Kukler, Steve Simon and Kris Reinhard, Fifth Group Restaurants is the privately owned company that operates Atlanta restaurants South City Kitchen Midtown, South City Kitchen Vinings, La Tavola Trattoria, Ecco and The Original El Taco, as well as Bold American, a catering and events company with on-site services at Studio 887 and the Event Gallery at the King Plow Arts Center and of-fsite at private homes, offices and Atlanta's premier venues.

ISSF statement on tuna fishery conservation

2009-12-23T08:50:00.000-06:00

Nations fell short of an agreement on a complete temporary purse seine closure the Western and Central Pacific Ocean (WCPO) tuna fishery--despite strong support for such a measure from both the European Union and the United States--a decision that keeps current conservation management measures in place through 2011.

Scientific assessments presented to the Western and Central Pacific Fisheries Commission (WCPFC) in December in Papeete, Tahiti, warned that current conservation and management measures would not allow the region's bigeye stock to recover from overfishing. In advance of the meeting ISSF urged nations to apply conservation and management measures in all waters of the region and to implement a total temporary closure of the purse seine fishery.

The International Seafood Sustainability Foundation (ISSF) released the following statement about the outcome from president Susan Jackson:

"A key obstacle to the recovery of this region's bigeye stock is the continued capture of juvenile tuna in the purse seine fishery and the significant bigeye catch by longline vessels operating in the area. What did not happen in Tahiti this week underscores the need for continuing research into reducing bycatch in tuna fisheries and creating a set of global best practices for use in every purse seine fishery. ISSF has been and continues to work with scientists and fishermen on this important aspect of sustainability.

"We are pleased that all nations engaged in serious and thoughtful dialogue on the need for increased cooperation in the region. ISSF is hopeful that such talk bears fruit in the near future.

"Our foundation remains committed to supporting the scientific bodies of regional fisheries management organizations and helping to build consensus among nations with a shared interest in the sustainable future of tuna stocks in the WCPO."

NRA names DeFife as executive vice president, policy & government affairs

2009-12-22T08:44:00.002-06:00

National Restaurant Association (NRA) president and CEO Dawn Sweeney announced that Scott DeFife has been named executive vice president, policy & government affairs, spearheading the NRA's federal and state legislative and lobbying efforts, effective Jan. 11, 2010. DeFife comes to the association from the Securities Industry and Financial Markets Association, where he has led government affairs.

DeFife assumes a key leadership role for an association representing the nation's second largest private sector employer, an industry with close to 13 million jobs, nearly one million restaurant and foodservice locations, and annual sales of more than $500 billion. In his new position, DeFife will oversee government affairs, public policy and advocacy communications for the 90-year-old organization.

"We're very excited to have Scott at the helm of our government affairs efforts," Sweeney said in a press release. "His advocacy experience in complex policy and legislation, superlative bipartisan credentials, and substantive approach will be of great benefit to the National Restaurant Association, our members, and the restaurant industry. His unique blend of federal and state government affairs experience in politics and trade associations will enhance our government affairs efforts in key areas."

For the past two years, DeFife was recognized as one of the "best lobbyists in the business for America's business trade associations" by Capitol Hill's newspaper, The Hill. At SIFMA, he has led a 15-person government affairs team.

DeFife previously served as senior policy advisor to House Majority Leader Steny Hoyer (D-MD). He held senior legislative positions in the offices of Rep. Bart Gordon (D-TN), Rep. Karen McCarthy (D-MO), and Rep. Michael Andrews (D-TX). He has also represented the American Public Power Association and the National Conference of State Legislatures.

L.A. creates green business certification program

2009-12-21T13:06:00.002-06:00

On Dec. 9, the Los Angeles City Council approved moving forward with the Los Angeles Certified Green Business Program. The Los Angeles Community College District (LACCD) was announced as the leader for the new city program at a news conference at Ciudad restaurant today. The District will be joined by Green Seal Inc., the L.A. Area Chamber of Commerce, Green Globe and DineL.A./L.A. Inc. (The Los Angeles Convention and Visitors Bureau) in its work on the program.

Green Seal will use its restaurant standard GS-46 to certify restaurants and coordinate with the District on the Los Angeles Green Lodging Program GS-33 (run by Green Seal and LA Inc. in cooperation with the city).

Green Seal's Environmental Standard for Restaurants and Foodservices GS-46 is a result of extensive research in all areas of a restaurant's environmental impacts, with input from over one hundred stakeholders. Based on life-cycle research, the standard involves comprehensive evaluation of the sources of environmental impacts, including food selection, energy, water use, and waste.

The leadership standard for lodging properties GS-33 requires hotels to demonstrate sustainable business practices in the areas of waste minimization and reduction, recycling, energy efficiency, water conservation, indoor air quality and environmentally sensitive purchasing.

For more information, visit www.GreenSeal.org.

The Winery named 2009 Restaurant of the Year

2009-12-18T09:20:00.005-06:00

The Winery Restaurant & Wine Bar at The District in Tustin, Calif., has been named 2009 Restaurant of the Year by the Orange County Concierge Association for the second consecutive year. Members from the top hotels throughout Orange County selected The Winery based on the quality of food, service, ambiance and the restaurant's working relationship with concierge.

The dining room at The Winery

"It is with great pleasure that we announce The Winery Restaurant & Wine Bar as Restaurant of the Year again this year," said Susan Hientz, board member and public relations manager for the Orange County Concierge Association and chef concierge at the Hyatt Regency Irvine, in a statement. "Selecting one restaurant that meets the criteria for excellence established by the association is not an easy task."

For more information about The Winery, visit www.thewineryrestaurant.net.

The center of the plate doesn't need to be a lonely place

2009-12-18T08:00:00.001-06:00

SPONSORED POST

Bush's Best Foodservice was recently awarded "Best Digital Direct Response" at the Digital Publishing and Advertising DPAC Awards for its site www.grilledandlonely.com, which helps foodservice operators find the "perfect match" of Bush's Best baked beans recipes for different proteins. Bush was the only foodservice brand nominated across all categories.

James Beard winners to host dinners at 2010 World Equestrian Games

2009-12-17T13:59:00.008-06:00

The James Beard Foundation has partnered with the Kentucky Horse Park Foundation and the Alltech FEI World Equestrian Games for Cookin' in the Bluegrass, a 16-night celebrity chef dinner series taking place during the World Equestrian Games next fall in Lexington, Ky. Each night from Sept. 25 to Oct. 10, two chefs will cook side by side at the Kentucky Horse Park's Farmhouse restaurant to serve guests dinners replicating the James Beard House dinners in New York City.

Participating chefs include:

John Besh, Restaurant August, New Orleans;
Philippe Boulot, The Heathman Restaurant & Bar at the Heathman Hotel, Portland, Ore.;
Clifford Buittano and Anne Quatrano, Bacchanalia, Atlanta;
Sanford D’Amato, Sanford Restaurant, Milwaukee;
Roberto Donna, Galileo, Washington, D.C.;
Jose Garces, 2009 Iron Chef Winner, Amada, Philadelphia;
Mark Kiffin, The Compound Restaurant, Santa Fe, N.M.;
Mike Lata, Fig, Charleston, S.C.;
Christopher Lee, Aureole, New York City;
Emily Luchetti, Farallon restaurant, San Francisco;
George Mavrothalassaitis, Chef Mavro Restaurant, Honolulu;
Nancy Oakes, Boulevard restaurant, San Francisco;
Vitaly Paley, Paley's Place Bistro and Bar, Portland, Ore.;
Joachim B. Splichal, Patina Restaurant Group, New York; and
Mark Vetri, Vetri, Philadelphia

Proceeds from Cookin’ in the Bluegrass will benefit the James Beard Foundation, The Kentucky Horse Park Foundation and the Alltech FEI World Equestrian Games. Visit www.alltechfeigames.com for more information.

How to prepare perfect mashed potatoes

2009-12-16T09:00:00.005-06:00

contributed by Don Odiorne, vice president of foodservice for the Idaho Potato Commission (IPC)
With the holidays upon us, diners are looking to celebrate with comfort food favorites that won't break the bank. Mashed potatoes are the perfect classic side dish for any entrée and offer an attractive price point for operators. There are some basic "must do's" in order to prepare perfectly mashed potatoes. First of all, when ordering spuds, be certain to specify Idaho. Idaho's climate and rich, volcanic soil consistently yield potatoes with a high solids content (more potato and less water), which is ideal for making mashed potatoes. And once you've mastered perfect mashed potatoes, try a twist on the classic preparation. See below for a Southwestern-inspired recipe for Chili-Corn Mashed Idaho Potatoes, with wine pairing from Marlene Rossman.

1. Gather the ingredients. A good standard ratio of ingredients for making basic mashed Idaho potatoes is the following:

5 lbs. Idaho potatoes
1/4 to 1/2 c. butter, room temperature
Minimum 1 1/2 c. milk, heated

2. Prep the potatoes. Making mashed potatoes is really a simple process. To begin, peel the potatoes, and then cut into a uniform dice so they cook evenly.

3. Heat the potatoes. You can either steam or boil. If you choose the steaming process, place the cut potatoes in a perforated hotel pan and cook in a steamer for approximately 15 minutes. If you opt to boil the potatoes, simply place them in a pot, cover with water and bring to a full boil. Continue cooking potatoes in boiling water for about 20 minutes. The potatoes are done when they are easily pierced with a knife or fork or can be mashed effortlessly with the back of a spatula.

Tip: To save time and labor, you may decide not to peel the potatoes but prep with the skin on. Keeping the skin on adds texture and color to the dish as well as a dose of nutrients.

4. Drain the potatoes. Did you know that water is the enemy of perfectly mashed potatoes? After steaming or boiling the potatoes, place them in a colander to drain--making certain they are very dry.

Tip: To ensure the driest potatoes possible, place them in a single layer on sheet pan and put in a 300°F oven for 10 minutes or until very dry to the touch.

5. Mix the potatoes. Place the cooked, very dry potatoes in a mixer equipped with a paddle attachment, and add the room-temperature butter. Turn the mixer on low and slowly pour in about a third of the hot milk. Increase the mixer speed and continue to add the hot milk until a velvety consistency is achieved. Then, season with salt and pepper. It is important to always keep the potatoes hot. Use heated milk and room-temperature butter. If all of the ingredients are at the proper temperature, you can be certain the mashed potatoes will be delicious. Be careful not to overmix the potatoes. If they are overmixed, they will become gummy and sticky.

Tip: To get an even richer, creamier mashed potato--in the classic French style--just add a bit more butter, milk or even cream.

6. Serve or hold. With regard to serving fresh mashed potatoes, they can be held for an hour on a steam table or in a warming cabinet. If potatoes are held too long, they will oxidize and turn grey, which may affect their taste.

Tip: If you think you will need to hold the mashed potatoes for longer than an hour, add more moisture to them.

Experiment like an expert. Part of the challenge and the fun is figuring out how to achieve the best mashed potatoes possible. Another guarantee to achieving silky spuds is to use a tamis or a food mill fit with a fine attachment. A ricer is another tried and true tool of the trade. Test a couple of different methods to determine which delivers the desired results.

Time-saving tuber tips. Over the last few years, the quality of both processed and frozen mashed Idaho potatoes have improved immensely. Their flavor, texture and consistent performance rival fresh Idaho potatoes.

Processed. Depending on your foodservice operation, you may consider using mashed Idaho potato flakes or granules. To begin, always read and follow the manufacturer's directions carefully. Store unopened containers away from intense heat. After opening, cover each container with a tight-fitting lid and store in a cool, dry area. When adding milk (whole, low-fat, skim or nonfat dry) to flakes or granules, it must be at refrigerator temperature (35 to 40°F). Processed Idaho mashed potatoes can be held in a steam table (moist heat #5). Granules should be held no more than 30 minutes; flakes, no more than 1 1/4 hours. Granules and flakes can also be held in 250°F warming cabinets for 30 and 50 minutes, respectively. Hold potatoes in deep pans and keep covered with a lid or plastic wrap. If a dry heat table is used, set pan in water bath.

Frozen. Frozen Idaho potatoes are precooked and precut, meaning less preparation time. Follow the manufacturer's directions for steaming, boiling, or microwaving. Typically, mashed potatoes made from a frozen product can be held longer--usually up to four hours on a steam table or in a warming cabinet at 175° to 200°F. Refer to the manufacturer's directions for specific steaming, boiling, microwaving and holding times.

The IPC has a fool-proof, how-to video series designed to inspire and educate the professional chef. Click on the links below to learn more:

Visit www.idahopotato.com for additional recipes, tips and information about Idaho potatoes.

Chili-Corn Mashed Idaho Potatoes

Stephan Pyles, chef/owner, Star Concepts, Dallas;
wine pairing by Marlene Rossman

Inspired by the earthy flavors of the Southwest, these mashed Idaho potatoes are prepared with fresh corn, chili powder, cilantro and a hint of honey.

Yield: 4 servings (3/4 c. each)

2 large Idaho potatoes, peeled and cubed
5 T. unsalted butter
1/2 c. milk
4 cloves garlic, minced
1 c. fresh corn kernels
2 t. pure chili powder
1 t. cilantro, chopped
1 t. honey
Salt, to taste

Method (1) Place potatoes in saucepan with enough water to cover by 2 inches. Bring to boil, reduce heat and simmer 15 to 20 minutes, until tender. Drain thoroughly. (2) In small skillet, melt butter in milk. Bring to boil; add garlic and corn. Reduce heat, and let simmer 3 minutes. Sprinkle in chili powder. (3) Strain mixture, reserving corn separately from liquid. Place cooked potatoes in large mixing bowl. (4) Whip potatoes with electric mixer while drizzling in reserved liquid. When consistency is right, stir in corn, cilantro and honey. (5) Season with salt.

Wine pairing: Chamisal Pinot Gris 2008 (California)

Don the Beachcomber participates in Toys for Tots

2009-12-15T09:07:00.006-06:00

Don the Beachcomber Restaurant, Huntington Beach, Calif., has partnered with the United States Marine Corps (USMC) to collect toys for the USMC Toys for Tots drive. The USMC collects new, unwrapped toys and distributes them as Christmas gifts to needy children in the community. The restaurant will collect toys through Dec. 23. For more information, visit www.toysfortots.org.

(from l to r) Corporal Ignacio Mora, Don the Beachcomber co-owner and former Marine Arthur Snyder, Sergeant Brandon Smart and Corporal Christopher Wright share a laugh as they collect toys.

WFF partners with Kellogg School of Management for executive education programming

2009-12-14T16:52:00.000-06:00

The Women's Foodservice Forum (WFF) is partnering with the Center for Executive Women at the prestigious Kellogg School of Management at Northwestern University, Evanston, Ill., to offer its members enhanced educational programming. The collaboration will debut April 6 to 9, 2010, at the Annual Leadership Development Conference in Las Vegas.

"The Kellogg School of Management is renowned for making strong leaders stronger and the WFF is thrilled to be partnering with them to develop executive-level educational programming that will elevate women leaders in the foodservice industry," Mary O'Broin, WFF chair, said in a press release. "The Kellogg School's involvement in our annual conference makes it even more of a must-attend event for foodservice industry professionals wanting to advance their careers."

"The Center for Executive Women at the Kellogg School is dedicated to helping senior-level women advance to top executive positions," Victoria Husted Medvec, executive director of the center and Adeline Barry Davee Professor of Management and Organizations, said in a press release. "Partnering with the WFF is a great channel by which to impact the foodservice industry, developing the next generation of female business leaders by exposing them to top Kellogg faculty, cutting edge research and the latest business concepts."

In developing programming for the WFF's Annual Leadership Development Conference, Kellogg will inspire and help leaders in the foodservice industry elevate their careers. Kellogg and WFF will continue their partnership into the future to develop educational opportunities for varying professional tracks--from emerging leaders to executives.

For more information, visit www.womensfoodserviceforum.com. Full event registration and schedule will be available on February 1, 2010.

IDDBA founder passes away

2009-12-14T16:35:00.002-06:00

Jordan R. Uttal, a founder and past-president of the International Dairy-Deli-Bakery Association (IDDBA), died Nov.15 at Presbyterian Hospital, Dallas. He was born July 30, 1915, in New York City.

A veteran of World War II, Jordan enlisted as a private in December 1941 and served in the Army Air Force in England. He married Joyce, a Red Cross field director at the air base, in 1944. He returned to civilian life in November 1945 with the rank of Major and numerous military honors and decorations. In October 1948, Jordan co-founded the Second Air Division Association as a memorial to those who served. A library was established in Norwich, England, and is currently endowed by the IDDBA. He served as president twice and was Honorary Life Governor.

Jordan had a 50-year career as a respected leader in the cheese industry, retiring in 1980 from the Purity Cheese Division of Anderson Clayton/Kraft Foods (now a division of Associated British Foods). His leadership was recognized with numerous awards. He served as president of the International Cheese and Deli Association (now the IDDBA) 1970-71, was a founder and president of the American Blue Cheese Association and a director of the National Cheese Institute. He loved cheese and made many friends in his years in our industry.

Information on IDDBA's research, education and other industry activities is also available on its Web site, www.iddba.org.

Share Our Strength presents chefs and restaurateurs with leadership awards

2009-12-11T13:40:00.003-06:00

At its 25th anniversary Leadership Awards Ceremony on Nov. 8, Share Our Strength presented its 2009 Leadership Awards to chefs, restaurants, restaurateurs, community volunteers and corporate executives who have made a significant impact on the fight to end childhood hunger in the United States.

Daniel Boulud and Zach Bell, Café Boulud, Palm Beach, Fla.: Share Our Strength's 2009 Community Leader – A Tasteful Pursuit Award
Boulud and Bell have been committed to Share Our Strength's A Tasteful Pursuit since the program began in 2005. They received the first Community Leader award for A Tasteful Pursuit because of their extraordinary fund-raising accomplishments and event production for the traveling dinner series. Each year, the two raise more funds by expanding the event's chef network and supporter base. Along with the rest of their team at The Dinex Group, they also actively support other Share Our Strength events in their area and across the country.

Billy Grant, Restaurant Bricco and Grants Restaurant and Bar, Hartford, Conn.: 2009 Share Our Strength Chef/Restaurateur of the Year Award
Grant helped revitalize Share Our Strength's Taste of the Nation in Hartford by recruiting the area's top culinary talent, donating to the event's live auction (and receiving the highest bids in the room!), developing deep relationships with local affiliates of Taste of the Nation's national sponsors, and enrolling both of his restaurants in the Great American Dine Out and encouraging other restaurants to do the same.

(l to r) Jenny Dirksen, director, community investment, Union Square Hospitality Group; Billy Grant, chef-owner, Restaurant Bricco and Grants Restaurant and Bar, Hartford, Conn.; and Carrie Welch, vice president, public relations, Food Network

Mindy Segal, HotChocolate Restaurant and Dessert Bar, Chicago: 2009 Share Our Strength Chef/Restaurateur of the Year Award
New to Share Our Strength, this James Beard Award nominee went beyond expectations to rebuild Taste of the Nation in Chicago. She became the event's chairperson, led a 35-member committee and involved more than 800 people in the event. She leveraged her professional contacts to bring $25,000 of donated goods and services to the event, encouraged other major movers to get involved and served on the national Taste of the Nation Culinary Council, participating in other Taste of the Nation events across the country.

(l to r) Jenny Dirksen, director, community investment, Union Square Hospitality Group; Mindy Segal, HotChocolate, Chicago; and Carrie Welch, vice president, public relations, Food Network

Morris Salerno, president, Epicurean World Master Chefs Society, Highland Village, Texas: 2009 Share Our Strength's Operation Frontline Hall of Fame
Like all Operation Frontline Hall of Fame inductees, Salerno has been a volunteer chef-instructor for 15 or more Operation Frontline courses. Unlike many of them, he has operated three fine-dining restaurants and is still running two of them, Salerno's Restaurant in Flower Mound, and The Grotto in Highland Village. He has also been a competing chef for the Epicurean World Master Chefs Society of America since 1992 and is now that organization's president. Salerno has been teaching Operation Frontline courses at the North Texas Food Bank in Dallas for the past ten years.

Jean Bowen, Owner, Cuisine by Jean, Boulder, Colo.: 2009 Share Our Strength's Operation Frontline Hall of Fame
Operation Frontline teaches families--adults, teens and kids--how to make healthy, tasty meals on limited budgets. Bowen's personal chef business prepared her well for the courses she teaches with Share Our Strength's Operation Frontline-Colorado in Denver. Her business specializes in meals for those with medical needs, especially Type II Diabetes, something many Operation Frontline students must consider in addition to making healthy meals on very limited budgets.

(l to r) Operation Frontline Hall of Fame winners: Jean Bowen, owner, Cuisine by Jean, Boulder, Colo.; Eva Forson, chef-instructor, the Institute of Culinary Education and the culinary arts division of The New School, New York City, and owner, African Palava; Marilyn Matusch, retired educator, Portland, Ore.; Morris Salerno, chef-owner, Salerno's Restaurant, Flower Mound, and The Grotto, Highland Village, Texas; Kori Reed, ConAgra Foods Foundation, the national sponsor of Share Our Strength's Operation Frontline

For more information about Share Our Strength, its work to end childhood hunger by 2015 or any of its programs, visit www.strength.org.

The center of the plate doesn't need to be a lonely place

2009-12-11T08:00:00.000-06:00

NRA releases statement on health care reform bill

2009-12-10T16:24:00.009-06:00

National Restaurant Association (NRA) president and CEO Dawn Sweeney made the following statement today regarding the introduction of an amendment to the U.S. Senate's health care reform bill by Sen. Mary Landrieu (D-La.) that will help the nation's small businesses and restaurants:

"The National Restaurant Association strongly supports Senator Mary Landrieu's amendment for a 90-day waiting period for employers in the Senate health care legislation. This pro-restaurant amendment would eliminate the onerous fees currently in the Senate bill for waiting periods of less than 90-days.

"Senator Landrieu's pro-small-business, pro-worker amendment will enable restaurant operators to provide our employees the highest quality benefits at the most affordable price. On behalf of the nation's nearly one million restaurants and its 13 million employees, we thank Senator Landrieu for her outstanding leadership.

"Due to the restaurant industry's average annual turnover rate of 75 percent of the workforce, a 90-day waiting period is critical. Restaurateurs want to offer affordable health coverage for our employees and lower the cost of that coverage. By allowing a 90-day waiting period, restaurant operators will be able to keep the cost lower for premiums of their employees that stay with the restaurant long-term.

"We strongly believe a 90-day waiting period before coverage requirements begin could have a significant impact on lowering health-care costs our restaurateurs provide their employees-- for both new and current employees. This reasonable waiting period will mitigate the resources spent to cover employees who have no intention of staying with the organization for an extended period of time.

"We are working hard in this debate to protect our industry and the men and women who work in it, and we truly appreciate Senator Landrieu's efforts on their behalf."

For more information, visit www.restauranthealthcarereforminfo.com or www.restaurant.org.

Robot Coupe introduces new juicer

2009-12-09T10:52:00.008-06:00

SPONSORED POST

For chefs and operators looking to make delicious fresh juice quickly and quietly, Robot Coupe developed the J80 Ultra Juicer, which won the Apria Prize for technological innovation at the 2008 International Equip'Hotel Exhibition in Paris. The J80 Ultra Juicer's large feed eliminates the need to cut up whole fruits and vegetables before juicing. Users can simply drop the product into the feed lead, turn on the juicer and the product will automatically be drawn down onto the grating plate. The juice comes out smooth and consistent and nutrient-dense. For more information, call (800) 824-1646 or visit www.robotcoupeusa.com.

American Personal & Private Chef Association summit to be held in Chicago

2009-12-09T10:45:00.003-06:00

The 2010 American Personal & Private Chef Association (APPCA) National Summit will take place Feb. 19 to 21 at The School of Culinary Arts at Kendall College in Chicago. This year's theme will be to promote the building of successful businesses and careers of personal and private chefs as the nation emerges from a recession.

Ina Pinkney, chef/owner of Ina's in Chicago, will keynote the 2010 summit to share the story of opening her restaurant. Other presenters include Maria Caranfa, R.D., director of Mintel Menu Insights; Judith Dunbar Hines, director of culinary arts and events for the City of Chicago's Department of Cultural Affairs; Renee Zonka, R.D., associate dean of Kendall College; service expert and former private chef Audrey Heckwolf of Grand Rapids Community College; and Peggy Ryan, executive chef of The Dining Room at Kendall College.

For information on registration, hotel, programming and personal-chef-training, visit www.personalchef.com/summit.

Marlow's Tavern partner named Restaurateur of the Year

2009-12-08T12:16:00.004-06:00

Hank Clark, market partner for Marlow's Tavern in Atlanta, won the 2009 Georgia Restaurant Association's Crystal of Excellence award (GRACE) for Restaurateur of the Year. The annual GRACE awards pay tribute to people who have made outstanding contributions to Georgia's restaurant industry.

Hank Clark of Marlow's Tavern

Clark, a 16-year veteran of the restaurant industry, was honored at the 3rd Annual GRACE Awards Gala on Nov. 15 at the Grand Hyatt Atlanta in Buckhead, Ga. For more information on the GRACE Awards or to see the other 2009 winners, visit www.discuss-gra.com/grace.

MRA honors hospitality innovators at 20th annual awards dinner

2009-12-07T16:44:00.004-06:00

The Massachusetts Restaurant Association (MRA) held its 20th Annual Massachusetts Hospitality Hall of Fame Awards Dinner on Monday, Nov. 23 at Anthony's Pier 4 in Boston. This annual event is sponsored by the National Restaurant Association (NRA) and honors those individuals who have exhibited extraordinary dedication to the hospitality industry in Massachusetts. Master of Ceremonies for the evening was NRA director Raphael Oliver, general manager of Top of the Hub, and the invocation was done by Lawrence Wolozin.

The 2009 inductees were: Harvey Allen, president and CEO of M.S. Walker Inc.; Billy Costa, well-known entertainment personality, originally on the Phantom Gourmet and now on NECN's TV Diner; Donato and Filippo Frattaroli, owners of Ristorante Lucia and Fillippo Ristorante; and Jon Luther, CEO of Dunkin' Brands.

For more information on the MRA, visit www.marestaurantassoc.org.

(l to r) Massachusetts Restaurant Association president and CEO Peter Christie with Filippo and Donato Frattaroli of Ristorante Lucia and Fillippo Ristorante (photo courtesy of Alan McPhee Photography)

New resource for recipes utilizing sauces, breads and pastas

2009-12-07T16:40:00.002-06:00

Marzetti's new foodservice dedicated Web site, www.marzettifoodservice.com, offers new applications and recipes for Marzetti dressings and sauces, croutons, hearth baked breads, yeast rolls and pasta.

Foodservice professionals can explore exciting new taste experiences with featured Marzetti recipes or easily search Marzetti's extensive library of appetizer, dessert, entree, salad and soup recipes. The site also includes special offers and tips on adding profit to your menu, information on pairing Marzetti dressings with greens, new product features and an opportunity to have your culinary queries answered through "Ask the chef."

Marzetti offers coast-to-coast production and distribution of portion control and bulk pack food products including Marzetti and Cardini's brand salad dressings, dips and sauces; Marzetti brand croutons; New York brand hearth baked breadsticks and garlic toast; Sister Schubert's yeast rolls; Marzetti Frozen Pasta brand frozen egg noodles and fully-cooked pasta; and Romanoff caviar.

Drive new customers to your restaurant using local search marketing

2009-12-04T12:03:00.005-06:00

Contributed by Jennifer Black, vice president of marketing, Local.com

In the past, all a restaurant had to do to attract new customers was to advertise in the local newspaper, magazine or Yellow Pages directory. The problem was that print ads could be costly and weren't always viewed or found by customers in the first place.

Today, the Internet has changed everything and has become the medium of choice for consumers looking for products and services in their local region. With approximately 80 percent of an individual's income being spent within 25 miles of their home, there is good opportunity for restaurants to reach local customers online.

One of the best ways to do this is through "local search," which allows you to target potential customers in a desired area or region. For families, friends, or corporate executives searching online for a restaurant in a particular area, they get highly relevant search results. These results are specific to their search inquiry and do not include a lot of irrelevant listings from outside that area. According to global Internet information provider ComScore Inc., 47 percent of local searchers contacted or visited a local merchant as a result of their online search. But the trick to successful online marketing is improving ways that your restaurant can be found online.

Connecting with potential customers
The trick to connecting with your potential customers involves a successful online marketing strategy that helps improve your chances of being found online. Using local search, you can target your message using the right keywords and search phrases to "pull" them to your Web site. With local search, it's also about relevancy--that is, delivering highly relevant search results.

Facilitating local search involves providing efficient search algorithms and solid local web indexing technologies that can help "connect" the searching customer to the right restaurant that can meet their needs. Here are some tips to help you get started:

Conduct a search for your restaurant major local search sites. Does yours appear? Is the information accurate and up-to-date? Many of the major players allow businesses to add and update their free listing. This will ensure that customers can actually find you and it doesn't cost anything. (For instance, you can visit: http://advertise.local.com.)
Determine who your target customer is and what type of products or services they want to purchase. Are you targeting families, singles, corporate executives or a specific clientele? Are they looking for a certain type of menu, entertainment, ambiance (casual, eclectic or formal) or private dining rooms? Know who you want to reach and what they may be looking for.
Determine the key words these potential customers use when trying to find you and your type of restaurant. Add these keywords to your website and make them part of your core marketing blueprint.
Add fresh content to your Web site regularly. This can include: new menu items, promotions or specials, or events to keep your customers informed. You could include customer quotes or testimonials that validate your restaurant's cuisine or service.
Make it easy to be found online. Whether you have a Web site or not, you can leverage the marketing tools offered by your local search engine provider, including free and paid online listing services that offer flexibility and cost-effective marketing and allow you to:
- create a personalized landing page, which can be instantly updated as products or services change;
- build "back-links" or links from the local search engine to your site to assist with your search engine marketing efforts; and
- cost effectively reach prospective customers already searching for type of business on the Internet.

Some of the local online advertising programs also guarantee that your restaurant's listing will appear at the top of the search results page in a specified category and region to gain higher visibility. It is less expensive to advertise using local search than traditional national search engines because the ROI is much higher when you are able to target your advertising dollars with the category and geographic location. Some providers now also offer advanced call tracking capabilities that allow local businesses to further measure the success of their online advertising campaigns by linking their online ad to phone calls received. This provides an audit trail to effectively measure the results of your marketing campaign.

So, if you are looking for effective ways to market your restaurant to customers in a specific region, take the first step and get involved with local search and implement an online local search marketing strategy. There are many opportunities that can help deliver local customers to your Web site and through your restaurant's front door.

Jennifer Black is vice president of marketing for Local.com, the largest local search network and one of the leading local search engines in the U.S. The company uses patented technologies to provide more than 20 million consumers each month with the most relevant search results for local businesses, products and services on Local.com and more than 700 regional media sites. For information, call (888) 857-6734, or visit www.local.com.

The center of the plate doesn't need to be a lonely place

2009-12-04T08:00:00.000-06:00