The FSW Blog Network

In an election year, everyone and everything is just buzzing about politics. During campaign addresses nationwide, reaching the local population is a big part of just about any political campaign, and politicians cannot afford not to be heard. As such, political figures often choose to make appearances at local town halls, city parks, churches and–you guessed it–restaurants. In order to gain the attention of small town crowds and local color in the places they campaign, local eateries are often the platform of choice. But how do the restaurant operators feel about it?

Politicians Can Improve Brand Awareness

It’s a fact that many restaurants around the country gain increased press coverage when big name political type enters the premises. Press organizations want to cover the event, and often, the politician’s point is to make an appearance, say a word or two about how happy they are to be reaching “real folks” in the area, and enjoy the local grub. This can indeed bring greater recognition and traffic to restaurants, depending on the area, the type of restaurant and the overall reception of the politician.

Not All Press is Good Press

However, there’s probably a reason people refrain from political conversations at the dinner table. Sometimes folks just want to share a meal in peace. But during an election year, politics are anything but peaceful. Recently, a restaurant owner in New Hampshire banned politicians from ever entering his restaurant. Ever. The owner of this restaurant (Colby’s Breakfast & Lunch in Portsmouth, N.H.) became so fed up with the political campaigning, he posted a sign reading, “No Politicians, No Exceptions” on his front door. Political involvement brings crowds of press and interested followers–along with factions of naysayers–and all this activity can actually hurt business, especially at small, family owned eateries.

Many restaurants welcome the opportunity for a meet and greet session from a politician, or to simply offer the candidate a taste of the local flavor. Others couldn’t be happier to shut their doors until the campaign wagon moves along to the next town. What do you think? Are restaurants better off welcoming political figures or avoiding the hype?

It’s that time of year when resolutions start to blossom or bust. Three of the most popular resolutions made year after year relate to organization, physical health and financial balance. Although these resolutions are typically personal goals, they can absolutely apply to your restaurant as well. Let’s take a look at how these three figments of promise find a common denominator for your business’s overall health.

Get Organized

Take stock of what you have. Set the date for a full kitchen inventory and recruit employees to come in before opening or after close to capture a clear and uninterrupted inventory count. Take the time to create some simple spreadsheets, or download the sheets from our website, here. The first step to a successful inventory is to organize the operation beforehand. The second step is to get down on your hands and knees, open boxes, and get right in there. See what you have, what it really is and whether or not you can count it as good product or if it needs to be written off.

Take the following steps:

• Recruit trustworthy and employees or friends to assist in the count.
• Keep a clear separation of duties and eliminate the possibility of fraud  or theft. Exclude anyone (other than yourself) who orders inventory from the count.
• Create your inventory sheets prior to the inventory beginning.
• Assign sections to be counted. For example: The walk-in cooler is a section and the dry storage is another section.
• Count by sections only. Eliminate running from the walk-in cooler to the reach-in cooler to count all of one specific product, this increases the opportunity for missed or double counts.
• Check open boxes with handwritten labels. Note the contents: what they are, how much there is, what did it cost and when does it expire.
• Repeat at the same time either each week or each month. Always know what is in your kitchen and address any changes in inventory levels to stop unexplained waste early on.
• Record bottle counts for liquor, wine and beer. Note the liquor levels and examine and taste open bottles of top shelf liquor to assure that it is not watered down or replaced with well liquor. Keep your bar as honest as your kitchen.
• Check keg levels and monitor throughout the month. Assure that the alcohol levels in your bar coincide with how much business the bar has seen.

Lose (Dead) Weight

Now that you have gone through the inventory with a fine toothed comb, you have a more realistic idea of what your food cost is today. Throw out the expired or otherwise inedible or unusable items and get it off your inventory. Your cost will take an initial hit, but it will be the true cost and you can recover quickly from there. Track incoming inventory on delivery or shopping days and build a new spreadsheet to reflect what your calculated inventory should be by week’s or month’s end.

Use this formula: Last Inventory + Product Purchased – Product Sold = Calculated Inventory

Compare your actual inventory to your calculated inventory and look for any large discrepancies. The number will have a little wiggle room, but how much is up to you. Large discrepancies could be a sign of theft, waste and inefficient food and beverage handling.

Save Money

With a steady inventory system in place and clear expectations of employee behavior communicated, your restaurant can maintain a level and predictable food and beverage cost. Regular inventory will allow you or your chef to monitor food nearing expiration prior to becoming waste. Invest in fresh ingredients with confidence and accurately record what is going into the cooler, freezer, pantry and bar. Do not allow mystery items to lay dormant in your restaurant. Create a culture of record keeping and save money as a result of consistent organization.

The new year is a good time to assess what types of bakery equipment and supplies can take your operation to new heights. Time to evaluate the performance of your current equipment, take a look at how your old supplies are holding up, and see what new supplies you may want to add to increase margin, traffic or plain old interest in your shop. Below are some general suggestions for determining the most essential bakery supplies for your operation in the new year.

Check into your equipment operation. Although it’s outside the realm of supplies, consider giving your baking equipment a new year once-over to see how everything is running. If your convection oven needs a new fan, for instance, factor this into your immediate budget. Convection ovens, proofers and display refrigerators and merchandisers are pieces of essential equipment that should be maintained regularly for the best bakery operation.

See how your utensils are holding up. In a bakery, utensils are an important part of the basic baking process. Be sure that your spatulas, spoons, knives and mixing bowls are in good condition. These are basic items that get a lot of wear and tear in any commercial kitchen and require replacement.

Upgrade your bakery pans. From cake pans to sheet pans, check for warping, rust spots and other impurities that may be negatively affecting how your baked creations come out of the oven.

Consider decorating items. Decorating cakes, cupcakes and cookies can make a big difference in the visual appearance of your baked goods and items. New pastry tips, pastry bags and icing spatulas can make a big difference if decorated cookies and cakes are part of your menu.

Assess disposable and packaging supplies. Paper products, disposable baking supplies and bags are commodity items that you will no doubt need replacement on a regular basis. Consider what items are most important to your presentation, serving the goods themselves, and maintaining the integrity of the product.

FastCasual.com recently ran an article on the top food service executives to watch in the coming year. This list is based upon successful food service executives over the last year, especially during the down economy. Based on these and other insights, we’ll round out a list of the most promising traits required to run a food service business in the year 2012.

Stand Your Socio-political Ground.

In some cases, standing firm on social, economic or political issues can earn you a spot in the limelight (on the other hand, sometimes it doesn’t matter and blissfully ignorant or apathetic diners will still enjoy the product). Either way, Co-CEOs of Chipotle, Steve Ells and Monty Moran, found themselves in the papers when it came to the questionable citizenship of several hundred of their employees. Moran is currently a proponent of immigration reform, and has spoken with federal representatives representing both sides of the issue.

Work for One of the World’s Leading Restaurant Companies.

Experience is key, and working for one of the world’s most recognized restaurant groups is a good resume-builder. For instance, Carin Stutz, current CEO of Illinois-based restaurant, Cosi, gained momentum working as the president of global business development at Brinker International. Background like this, as well as a passion for ongoing success, is just what a struggling brand needs to rebuild.

Position Your Business for Growth.

Growth is one of the clear success factors in making your fast casual operation a success. There is, after all, a reason they are called “chains.” Growing a business to multiple locations in multiple states improves brand recognition and market share. A good example is Starbucks, which saw 5% or better growth 16 years in a row (until 2008, when things slowed down a bit). The former CEO of McAlister’s, Phil Friedman, grew that business from 27 stores to 300 during his tenure. He now hopes to mirror the process for Salsarita’s Fresh Cantina CEO.

Innovate…and people might think you’re running for President.

Howard Schultz has worked since the 80s to perfect the Starbucks brand. Over the years he has revisited his roles within the company and introduced ways of grinding, brewing and serving brewing coffee that continues to draw crowds nearly 25 years later (Source). As Chairman, President and CEO, he gained attention for forming to the Create Jobs for USA program, as well as for speaking openly about companies minimizing campaign contributions. This apparently sparked rumors that the Starbucks giant may run for President of the United States. Maybe in another 4 years?

photo from tastingnote.com

It’s time to look back and forward on the year that has passed and to the year that lies ahead. For many this will involve cocktails, lots of cocktails. So in the spirit of celebrating with libations, let’s take a look at the top cocktail stories of 2011.

Eater declares “2011: The Year in Irresponsible Drinking.”

In this article the foodie website, Eater.com, provides news briefs on how cocktails saw mischievous creations, new marketing strategies and untimely destruction in 2011. Whew, that’s quite a journey.

The 12 Cocktails of Christmas

The Star-Telegram highlights 12 cocktails to make spirits merry and bright in this piece, featuring yummy concoctions such as: Partridge in a Pear Tree, Seven Swans A-Swigging and Oh, Sweet Lord. Christmas may be over, but the holiday cheer is still bright through December, 31.

The Top 50 Cocktail Bars In the World

Tired of the same old watering hole? Check out this list, compiled by Drinks International to see if one of the world’s best cocktail menus is in your neighborhood. The Huffington Post ran this story complete with links to each bar, see the interactive list, here. Chart toppers include PDT in New York City, Milk & Honey in London and Smuggler’s Cove in San Francisco.

Best States for Beer

Some states have all the fun. The Street put out a list of “The Best Beer States of 2011,” showcasing states with the most breweries per capita, the most barrels in production, with a large following of consumers. The list can be seen on the The Street’s website and features states such as Delaware, Wisconsin and Colorado. Is your state on the list?

Savoring Every Last Drop

The San Francisco Gate reported on the “Top 10 most memorable wines of 2011″ and came back with a wide range of whites and reds from around the world. From New Zealand’s 2009 Dry River Martinborough Pinot Noir to Greece’s 2010 Gaia Wines 14-18th Peloponnisos Agiorgitiko Rose, this list creates an impressionable tasting around the world for wine lovers everywhere.

The Ultimate Spirits Challenge 2011′s Winners Are…

Thinking about stocking only the best in your restaurant? What exactly is the best gin, vodka, rum or tequila available? To find the answer, consult The Ultimate Beverage Challenge‘s list of  winners for 2011. Each selection was chosen based on the following: a tasting-grid, a controlled environment assessment, a sample product enhancement and blind judging. View the complete list of the best of the best, here.

With 2011 coming to an end, we would like to raise a beer, a martini or a 1972 Robert Mondavi Cabernet Sauvignon to another year past. To good health and food service prosperity in 2012!

New Year’s Eve is just around the bend. That means celebrations are front of mind, and when people want to celebrate they think about going out to restarants and bars. This New Year’s Eve, consider some promotions that could entice people to visit your location, plan a party there or simply stay out longer and later than they otherwise might.

Serve a New Year’s Day Buffet

More than likely on the day after a big celebration, there will be just as many people yearning for the quiet comfort of brunch foods as there were raucously pursuing debauchery the previous evening. Offer a per person rate for a brunch buffet, and throw in unlimited Bloody Marys or mimosas to sweeten the deal (for those who hadn’t had enough the night before).

Host a Fireworks Display

Fireworks aren’t just for the 4th of July. Shooting off fireworks is an exciting way to ring in the New Year, and patrons at other establishments will be excited and perhaps temped to change plans to be closer to the action! Make sure you have some food and drink promos, like a “Firecracker Martini” or “Firecracker Jalepeno Chicken” to make things more fun for the guests.

Make it All About Your Menu

If your establishment focuses more on beers than cocktails, don’t fight it. This is especially true for local craft brewers. Consider introducing a limited supply of a special New Year’s Eve brew for the occasion. The same goes for wine. If your restaurant focuses more on wine, offer specials for bottles and glasses, or point customers to one of your more exciting vintages. Beer and wine both pair well with food, so play up the pairing possibilities and enjoy even greater profits.

Provide Entertainment

Many guests enjoy New Year’s Eve entertainment, such as live music, comedy acts or magic shows. Your entertainment can permeate your whole establishment for the evening, such as a carnival theme or night of musical acts, or it can be something as simple as showing “New Year’s Rockin’ Eve” on the sports bar televisions. People go out to be entertained, and this is especially important on New Year’s Eve.

Don’t Forget the Champagne Toast

Part of the allure of the big party is the traditional drinks that go along with it. Offering a champagne toast included in a cover charge, along with the price of dinner, or even complimentary, can bring merriment to anyone’s New Year’s Eve holiday. If you still plan to charge for it, consider dropping the price for your house champagne so more people take advantage of the deal.

Image from restaurant.org

The National Restaurant Association (NRA) took a poll of 1800 professional chefs from the American Culinary Federation to see what the predictions were for popular food and preparation method trends in 2012. The results show a strong interest in incorporating healthy menu options for children as well as local sourcing for culinary themes. According to Joy Dubost, Ph.D, R.D., director of Nutrition & Healthy Living for the National Restaurant Association, parents are driving up the demand for healthier options when dining out. Here’s what she had to say:

The top menu trends we’re seeing in our What’s Hot in 2012 survey reflect the macro-trends we have seen grow over the last several years. Nutrition – especially when it comes to children – is becoming a major focus for the nation’s nearly one million restaurants, in tune with consumers’ increasing interest in healthful eating.

And while food trucks have already shown a strong presence on the culinary scene in 2011, the survey shows a sustained interest remains in utilizing a mobile outlet for food service. Street cart food also remains en vogue and can be incorporated with the “back to basics” trend that is also predicted.

In short, the hot culinary themes of 2012 display a pattern of interests that go hand in hand with supporting local businesses and maintaining a healthy lifestyle. Consumers are looking for unique options with fresh resources and menu items that offer an experience, nutrition and palatable satisfaction.

Let’s take a look at the full list of the top ten culinary themes for 2012.

Top 10 Culinary Themes for 2012

1. Hyper-local sourcing (e.g. restaurant gardens)
2. Sustainability
3. Children’s nutrition
4. Gluten-free/food allergy conscious
5. Farm/estate-branded ingredients
6. Food trucks/street food
7. Health/nutrition
8. Simplicity/back to basics
9. Food-alcohol pairings
10. Foraging

The hot trends for food preparation methods are reminiscent of the molecular gastronomy [learn about molecular gastronomy], that set famed restaurants El Bulli and Alinea apart from the status quo of fine dining. Using methods such as liquid nitrogen chilling and frothing to change the molecular structure of food, creates a unique dining experience with otherwise common ingredients. Pickling more than just cucumbers is hot on the plate for the new year as well. A variety of fruits, vegetables and beans are being preserved to add punch to salads and new texture to main dishes.

Below is the list of predictions for the top ten food preparation methods of 2012.

Preparation Methods

1. Pickling
2. Fermenting
3. Sous vide
4. Liquid nitrogen chilling/freezing
5. Oil-poaching
6. Smoking
7. Braising
8. Grilling
9. Roasting
10. Foam/froth/air

Is it time to spruce up your menu for the new year? Stay in budget and introduce new items to the menu slowly with daily specials. Observe what is selling and what isn’t working. For an instant turn towards what is trending now, try using fresh and local ingredients as much as possible and offer a fruit or veggie side with every children’s meal.

View the full collection of inspiring ideas on the NRA website.

If you’ve decided to hire a caterer for your holiday event, at least food is one thing off your list you don’t have to be responsible for.  Remember, though, there are many details, even with a caterer, that must be ironed out before your event.  From the number of guests to the type of food, you still have to be liable for the information conveyed to your vendor.  Here are a few things to remember when hiring a caterer for your holiday party.

1. Check References and Ask Around

No one could tell you better about a catering company than their actual customers.  Ask for a list of references, or if you know someone who used them before, ask them for any advice on working with them.  Check for appropriate licenses as well.

2. Ask Questions

Make sure you ask your caterer a lot of questions.  What happens with the leftovers?  How are they going to keep the food warm/chilled?  These are questions that any catering company should be prepared to answer.  If you are concerned about these things or anything else, make sure those topics are covered in the contract.  Have everything in writing!

3. Know your Audience

Make sure you have choices for the vegetarians or vegans in the group; not everyone likes the prime rib carving station.  If you are serving alcohol, make sure you have plenty of non-alcoholic beverages for the designated drivers.

4. Know Your Number

When the caterer asks for the number of people you expect at the event, give them a true number.  If you know it’s going to be at least a certain number, then convey that with a disclaimer the number could grow by the time of the event.  They should touch base with you again a day or two beforehand to get an updated count.

5. Make Sure Everyone’s Prepared

If you are at a hotel or meeting room, make sure the caterer can, in fact, utilize the kitchen on the premises if they need to.  Ask if you can get a list of requirements from the caterer and the location of the event so there are no surprises, if your caterer shows up and needs a sink and there is no sink.

6. Have a Designated Decision Maker

If the decision maker isn’t you or you aren’t going to be readily available on the day of the event, designate someone on your behalf to answer questions the caterer might have.  Make sure you also know who their point of contact is on the day of the event as well.

With some preparation on your part, your holiday event will be served by a qualified caterer who will do an excellent job.  Remember, though, if something does go wrong, a professional caterer will probably have experienced the issue before and will handle it appropriately, sometimes without you knowing there was an issue at all.

This article was written exclusively for www.foodservicewarehouse.com by LowCountry Barbecue, proud to be a leading Atlanta caterer, serving families and businesses for over 25 years. LowCountry Barbecue specializes in catering events all over the country; no location is too far and no party is too much.

Next week!

With holiday get-togethers, cocktail parties and Christmas morning quickly approaching like a kamikaze Rudolph, it’s time to buckle down and get to business.

Many people out there are in this same situation. They may be shopping for a nice gift for a host or hostess, or they may be looking for stocking stuffers for grown-up members of the household.

Somewhere out there is your innocent customer, vulnerable to the sea of horrible decisions splayed across department stores and big box “everything” stores…it’s tough out there. It’s hard enough to guess or remember each individuals preferences or hobbies. There is, however, one often ignored common denominator a shopper needs reminding of, everybody eats.

What an opportunity.

Ralphie would have loved a gift card.

Go ahead, be your customer’s gift-giving angel of convenience. Offer gift cards or gift certificates to your customers. Advertise on the window, place a display next to the host stand or place a sign out front on the sidewalk. Remind everyone that you are here for them.

To get you started, here are some creative advertising ideas:

• Offer a discount on a meal purchased today with the purchase of a gift card.
• Communicate to your customers that purchasing a gift card from your restaurant will be gifting an “experience.”
• Suggest ordering a take-out appetizer to go along  with a gift card for a complete presentation.
• Bundle up some of their favorite things for a gift card package: a bottle of your world famous BBQ sauce, homemade hummus, or take and bake cinnamon rolls.

Remember it’s never too late to lend a helping hand. As the final shopping days creep down the calendar, keep your customers (and their friends) coming back for more.

Scoop up your wishlist items with no minimum purchase required until December 14, 2011.

Still looking for the perfect gift or stocking stuffer?  Gather some inspiration from some of our best selling items.

Matfer 9-1/2″ Black Steel Round Crepe Pan

This crepe pan is a versatile ally when feeding hungry families and guests breakfast and brunch. The black steel construction distributes heat evenly on all range types. Customers have complimented this pan as great for frying eggs as well as making deliciously thin crepes.

Kaiser Set of 9 Christmas-Shaped Cookie Cutters – Pâtisserie Collection

Keep it together with a ring that organizes all the classic Christmas cookie shaped cutters. This set features a Christmas tree, gingerbread man, snowman, candy cane, stocking, holly leaf, bell, five point star and snowflake. Once the holidays have passed, secure each cookie cutter onto the ring and store together for next year’s treats.

Vollrath 13″ x 9″ Biscuit and Cake Pan – Wear-Ever Collection

This rectangular pan is the perfect cooking partner for fluffy biscuits, baked apples, cakes and brownies. Check out this recipe for the perfect biscuits, Never Fail Biscuit Recipe and this recipe for baked apples, Baked Apples Recipe.

Update International 8 Qt Induction Ready Stainless Steel Double Boiler with Cover

Creating custard or eggnong for guests? Or perhaps you have someone on your list who love sweets and would appreciate making their own caramel or chocolate candies. Double boilers are also great for cooking scrambled eggs to fluffy perfection.

Update International Pro-Grip Y Peeler

Small enough to fit in a stocking but important enough to be included in any must-have list is the y peeler. This handy little prep tool is an essential component of a well-stocked home kitchen and is a standard in most professional kitchens. The perpendicular placement of the blade to the handle allows users to hold the peeler like a pencil, enabling dexterity and overall ease of use.