FALL 2014 Keynote speaker & contest judge! Plus great tips, advice & discounts —all in one fun place. Chef Rick Bayless
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shamrockfood
service.com
FALL 2014
FALL 2
014
L E A R N • T A S T E • C R E A T E
Also featuring Celebrity Guest Chef
sponsored by:RICK BAYLESS
Corporate Offices3900 E. Camelback RoadPhoenix, Arizona 85018shamrockfoodservice.com
Select New & Innovative Items Provided by the following PartnersNEW ITEMS AREA
MEAT PLANT
CMEX_SSNewItemsAD_714-v2.indd 1 7/17/14 3:54 PM
Keynote speaker & contest judge!
Plus great tips, advice & discounts—all in
one fun place.
Chef Rick Bayless
EDITOR Ryan Westerman ART DIRECTION/LAYOUT Newhall Klein, Inc.
Shamrock Corporate Offices 3900 E. Camelback Road Phoenix, Arizona 85018 602.477.2500
Arizona Foods Branch 2540 N. 29th Avenue Phoenix, Arizona 85009 800.289.3663
California Foods Branch 12400 Riverside Drive Eastvale, California 91752 855.664.5166
Colorado Foods Branch 5199 Ivy Street Commerce City, Colorado 80022 800.289.3595
New Mexico Foods Branch 2 Shamrock Way NW Albuquerque, New Mexico 87120 800.326.5571
We welcome your suggestions and comments.Material chosen for publication may be edited for clarity and fit.
Please direct all correspondence toRyan Westerman, Editor
Shamrock Foods Company – Reader Feedback
2540 N. 29th AvenuePhoenix, Arizona 85009
is published four times a year by Shamrock Foods Company and is designed and intended to be used
as a reference tool for the reader.
Copyright ©2014 SHAMROCK FOODS COMPANYAll Rights Reserved
and your MyShamrock subscription offer articles, advice and case studies on a variety of success-oriented topics. Sign up today for your subscription at shamrockfoodservice.com.
Winter 2014-15What will discuss as we transition into another new year? P&Ls are definitely relevant: we’ll how-to. Then we’ll look at the latest information on making—and keeping—websites compelling. Comfort food sounds good this season, so let’s ladle up some soups and stews. And if your New Year’s resolutions include reducing food waste, this issue is for you.
ADVERTISER PAGE
Anchor Poppers 8
Azar Nut Company 66
Brickfire Bakery Artisan Breads 39
Culinary Secrets Dressings & Sauces 11
Culinary Secrets Spices 53
EXPO 2014 BC
Gold Canyon Veal & Lamb 5
Hormel Fire Braised Meats 48
!Intros! Appetizers 26
Jensen Foods Oil & Shortening 65
Markon Produce 32
Pierport Seafood 40
Rejuv Beverages 22
San Pablo Mexican Foods 7
Shamrock Farms Cream IFC
nextIssue
ad Index
Shamrock Farms AD
THE RICHARDS GROUP JOB #: SRF-10-0038CLIENT: Shamrock FarmsPUBLICATION: Smart Solutions AdTRIM: 8.375" x 10.875"LIVE: 7.375” x 9.875”BLEED: 8.625” x 11.125”INSERTION DATE: Sept. 2010 COLOR/LS:CMYK/133QUESTIONS CALL: Brenda Talavera214-891- 5871
The freshest cream leads to the freshest desserts.
The best recipes deserve the freshest ingredients, like Shamrock Farmspremium dairy products. Our heavy cream, half-and-half, farm-fresh milk,
and sour cream will make any dish come alive with flavor. Contact your Shamrock Foods Representative, or visit shamrockfoodservice.com.
SRF-10-0038 Smart Solutions.indd 1 7/29/10 5:00 PMCMFARMS_CreamAD_712.indd 1 7/13/12 10:52 AM
3SMART SOLUTIONS |
TABLE OF CONTENTS
Departments Editor’s Letter 4
On Trend 6
Smart Kitchen 9
Chain Watch 10
Success Stories Avalon Bagels to Burgers 33 Miracle Mile Delicatessen 50 Claremont Inn & Winery 54
Spice It Up! 58
Featured Recipes 61
Next Issue/Ad Index 67
Features12 Cover Story:
EXPO 2014/Rick Bayless Meeting Rick Bayless? That’s one more fabulous reason to come
to our Shamrock Foods Fall EXPO!
23 Best Tech The evolution continues—with more choices designed for foodservice.
27 Powerful Poultry Bird’s the word for profit—whether presented on paper plates or fine china.
36 Meat & Heat Searing, braising, roasting: do them right and you've upgraded your menu.
44 Personnel: Problem? Solution. Competitors can copy your food and décor, but not your people.
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Will this be your first time coming to Shamrock’s Fall EXPOs? No matter how many
you’ve attended, you’ll be pleased.
“Top Chef” Debut! That’s right: Rick Bayless himself will headline our 2014
EXPO. Watch live as he prepares star-quality recipes with our very own products!
And don’t miss the nail-biting suspense as he judges our Get Grilling competitions.
Be an Innovator! Shamrock Foods is bringing exciting new items that will be
unveiled at our EXPOs. Get fresh ideas and create your own masterpiece with these
tasty first-to-market options.
Just Right. Expect unsurpassed freshness and quality from the Shamrock Foods
Meat Plants. Our Center of the Plate experts can custom cut your order to perfection.
No pre-cuts, no outsourcing, no waste. We do it your way—just right.
Visit our COP area at EXPO.
We look forward to seeing you at our Fall EXPOs!
Ryan WestermanDirector of Communications
An Event Filled with “Firsts”
Contact:
[email protected] E. Camelback Road, Phoenix, AZ 85018
EDITOR’S LETTER
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GOURMET MEATS
Contact your Shamrock Foods Sales Representative for information on custom cuts and how to order.
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S P I C E O N T H E S I D E
Go ahead, put spices on the food—and additional on the table. It fits the
trends of customization and experimentation, and makes for great presentation, too. A tiny
bowl with seasoned salt enhances everything from bread and butter to
soups and entrees. Offer a shaker of za’atar spice blend with hummus or Mediterranean style sandwiches. Put a few pinches of cayenne or 5-Spice Powder on the plate with chocolate cake.
Delicious add-ons continue to be the go-to for easy menu excitement. Examples:
• Blueberry-bacon jam, spread on pork sandwiches
• Garlicky sauerkraut, marinated for 15 days
• Key-lime mustard sauce, a natural atop fish
• Heirloom tomato relish, with fresh basil
• Starbucks is installing wireless phone-charging stations for customers to use.
• Ordering with tablets and kiosks continues to grow at venues of all shapes and sizes.
• Apps also put the “pre-” in the preordering process, allowing it to happen off-site.
• Try now, spend more, return often: A panel at the recent NRA show reminded operators that these three strategies are really all there is to increasing sales—bringing new people in the door, boosting check averages and compelling loyalty. Experts pinpointed social and review sites for learning what customers want, but surveys, secret shoppers and other tactics are still relevant. If you’re tech-savvy, or want to be, check out what retail and hospitality are doing (newbrandanalytics.com, May 2014).
When chains with 20 or more locations are required to have nutrition info available—final mandate coming
soon—the time is now to pull it together. Standardizing recipes is extremely important, and accounting for every ingredient used. Then
comes training back of the house, and prepping for how to actually do your “labeling.” The easy-to-forget component? Your servers. Get tips for covering all the bases successfully at smartblogs.com/food-and-beverage (5/20/14).
F A T , S O D I U M & S U G A R — O H , M Y !
T E C H N O D A N C E
I T ' S C O N D I M E N T A L
ON TREND
onTrend
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Chicken thighs or breasts are quick; customers love delicious flavor bumps.
• Apple cider, onions, celery, hot sauce, sage
• Chicken broth, poultry seasoning, BBQ sauce, cocoa powder
• Chicken broth, rosemary, parsley, garlic, lemon juice & zest
Yes, you can roast Alaskan king crab. Marinate first in vinaigrette at least 20 minutes to allow flavor to penetrate the shell. Rice wine or white vinegar are good bases; add spices like garlic, cumin and chile powder, and perhaps some lime juice. Then roast in a preheated, 400-degree oven about 10 minutes, turning and basting a time or two.
B R A I S E P R A I S E
C R A B B Y G O O D N E S S
Poultry tips abound online—here’s a selection.
• When marinating chicken with skin, work as much as possible underneath skin as well as soaking.
• Confit? Cook poultry in duck or chicken fat; then set in a bath of fat in the fridge (how-to & slideshow at sunset.com).
• Orange marmalade makes an easy citrus glaze, mixed with sweet chili sauce.
• Accomplished cooks can debone chickens; learn a classic technique with minimal cutting from uber-chef Jacques Pepin at www.youtube.com/watch?v=kAekQ5fzfGM.
Looked at your spices lately? Whether you’re using ready-to-go spices or mixing your own special blends, if they’re faded in color or weak in fragrance, it’s time to replace them. We hope you’re storing spices in a cool, dark area and in tightly sealed jars, too, labeled with the date you purchased or created them. Never shake spices from their storage container directly over steaming pots and pans; they’ll clump.
F O W L ( O N ) L I N E
S P I C E C H E C K !
smartKitchenSMART KITCHEN
10 | FALL 2014
• Yum Brands has purchased Super Chix, home of “The Last True Chicken Sandwich,” hand-cut fries, and fresh frozen custard.
• Roosters go for large—5 ounce—breasts in TV spots for Carl’s Jr. and Hardee’s, promoting the chains’ Big Chicken Filet Sandwich.
• Applebee’s appetizer choices include mini Chicken Wonton Tacos, sprinkled with Asian slaw and cilantro.
Several hamburger chains put poultry on the menu, too, with texture/taste themes. Examples…
Red Robin: Whiskey River BBQ Chicken Burger, Teriyaki Chicken Burger, Grilled Turkey Burger
Burger King: Rodeo Chicken Sandwich topped with onion rings, Honey BBQ Chicken Strips, Spicy Original Chicken Sandwich
Sonic: Grilled Asiago Caesar Club, Spicy Jumbo Popcorn Chicken, Crispy Chicken Wrap
Steak ‘N Shake: Jalapeño Crunch Chicken Sandwich, Guacamole Grilled Chicken Sandwich, Apple Pecan Grilled Chicken Salad
Restaurant holding companies are finding efficiencies by replacing underperforming concepts—from within their own roster of brands. Ignite, for example, switched a Brick House Tavern + Tap for selected Macaroni Grill outlets, and converted another to a Joe’s Crab Shack. Other chains are buying back franchises: Like Noodles & Company, which recently purchased 16 locations developed by a large franchise group, freeing the group to develop several more in another state. McDonald’s, in turn, is cutting loose some corporation-owned stores (mostly abroad) and putting them back in the hands of franchisers. Paying shareholders is the bottom line for the Big Guys.
Consumers continue to shift from table service to coun-ter service, says a study by GE Capital, Franchise Finance. For the past six years, the numbers have been creeping up for QSRs. Sales figures at the 100 largest chains rose 3.5 percent in 2013—fueled mostly by menu price increases, though.
S T A N D U P S T A T S
C L O S E O N E , O P E N O N E
C H I C K E N N U G G E T S
chainWatch
B I R D S A M O N G B U R G E R S
CHAIN WATCH
TITLE | DEPARTMENT
11SMART SOLUTIONS | DRESSINGS AND SAUCES
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12 | FALL 201412
Ideas. Solutions. Savings. All in one place. And you have total access! This is where you’ll find the resources, trends and knowledge that are so important to business success. Don’t miss this opportunity, designed especially for you.
only@ our
A variety of helpful demos, seminars, tastings and more—get there early and get what you need.learnNew dishes and customer-pleasing menu concepts —sample and choose exactly what’s right for you.tasteYou don’t have to go it alone—find the relationships and products that make your operation strong.create
COVER STORY | EXPO / RICK BAYLESS
| FALL 2014
13SMART SOLUTIONS |
Rick Bayless demo + keynote speech
Demos on exciting new products
Rebates on 1000s of items
Network with fellow restaurateurs + vendors
L E A R N • T A S T E • C R E A T E
Albuquerque • Phoenix • Orange County • Denver
EXPO / RICK BAYLESS | COVER STORY
Highlights
MyShamrock Capabilities
Two online tools save you time. Learn about access and transaction history, invoices, tracking your delivery with Where’s My Truck?, and using the convenient order-entry system.
20-minute session includes live demo
Implementing the Health Care Law into Your Restaurant Operation
Whether or not you’re covered by the employer mandate, your restaurant is covered by the 2010 health care law. Get the latest need-to-know: from new rules to employee questions and more.
45-minute seminar with National Restaurant Association expert Randy Spicer
Center of the Plate Meat Cutting Demo
Short and sweet: Learn new ways to utilize the MBG 180 Gold Canyon Angus strip loin to optimize your yield and plate costs. Practices and recipes!
15-minute demo with Shamrock’s COP Specialist
Get Grilling Cook-Off Battle
It’s baaaaaack—with a twist! Chefs compete with their Surf & Turf recipes submitted through www.shamrockbeef.com. Three go head-to-head live as celebrity chef Rick Bayless judges, alongside Shamrock’s Meat Plant Manager and a local Beef Council rep.
30 minutes—winner receives $1,000 and bragging rights!
Restaurant Math 101: Understanding Food Cost Calculations
Focus on calculating Food Cost, methods for accurately and consistently monitoring Actual Food Cost, and comparing Actual Food Cost to Ideal. Also, what to look for if Food Costs are too high and ways to attack that problem.
45-minute seminar led by Shamrock’s Enterprise Sales Training Director Dave Barclay
Where Does Your Produce Come From?
Every year, there are recalls nationwide for produce items. A Shamrock Produce Specialist will guide you through national statistics, food safety, and how to prevent contamination.
15-minute discussion at the Markon booth
Engineering Your Menu For Profit
Learn to manage your menu to bring more dollars to the bottom line. Proven strategies for 1) Pricing: growing dollars, proper beverage pricing, and gross profit contribution, and 2) Design & Placement: using “hide with description” plus placing and highlighting items.
45-minute seminar led by Shamrock’s Enterprise Sales Training Director Dave Barclay
Plan Your Day Here’s an outline of what you can experience at EXPO.
COVER STORY
RICKBAYLESS
C H E F
Most people know Rick Bayless from winning the title of Bravo’s “Top Chef Masters,” beating out the
French and Italian contenders with his authentic Mexican cuisine. His highly rated Public
Television Series, “Mexico—One Plate at a Time,” is in its ninth season and is broad-cast all across America. In 2012, Rick was nominated for a Daytime Emmy for Best Culinary Host.
See Rick in person, and learn from his many and varied experiences, when he shares insights and advice as our 2014 EXPO Keynote Speaker. Don’t miss this unique opportunity!
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COVER STORY
Promotion is one thing, and cooking is another. Rick has cooked, Rick has actually run a restaurant or two, and Rick knows how to create a successful side business using the skills and knowledge he’s gained over the years. His side-by-side, award-winning restaurants are in Chicago.
1987 Opened the casual Frontera Grill in Chicago.
1989 Opened Topolobampo, fine-dining Mexican.
1995 Founded the company producing the award-winning Frontera line of salsas, cooking sauces and organic chips, now found coast to coast.
2003 Established the Frontera Farmer Foundation, to attract support for small Midwestern farms.
2007 Frontera Grill received the James Beard Foundation’s highest award, Outstanding Restaurant.
Today Owns several restaurants in 3 states.
Behind the Celebrity
15SMART SOLUTIONS |
As seen on TV! Rick will help judge the 2nd Annual Get Grilling Recipe Contest & Battle: Watch as 3 chefs battle for supremacy, and a $1000 prize! Details at www.shamrockbeef.com
Like on TV!
6 James Beard Award wins: • Midwest Chef of the Year • National Chef of the Year • Humanitarian of the Year • Who’s Who of American Food and Drink• plus 2 for his cookbooks
8 cookbooks: including the award winning Mexico—One Plate at a Time
2nd Annual “Get Grilling” Recipe Contest & Battle
16 | FALL 2014
EXPO | 2013 GET GRILLING WINNERS
W I N N E R S A L L
AZ Region: Chef Paul Wells of Savoy Opera House (left) with judge Chef Graham Elliot
NM Region: Chef Dave Cuntz preparing his dish at NM EXPO
CA Region: Chef Rolando Alvarado preparing his dish at CA EXPO
CO Region: Chef Mark Henry of Meatlocker (middle) with judge Chef Graham Elliot
The competition was hot and heavy. And when the smoke cleared, so to speak, Chef Graham Elliot had helped to choose the first-place winners of Shamrock’s first “Get Grilling” Recipe Contest & Cook-off, high-lighting the benefits of Gold Canyon Angus Beef.
Each region put forth a mighty effort—and each had a fabulous first-place winning recipe. Here are the results.
Top recipes from the exciting 2013 EXPO
17SMART SOLUTIONS |
2013 GET GRILLING WINNERS | EXPO
Ingredients:Steak & Sauteed VegetablesGold Canyon NY Strip Steak⅛ bunch rapini⅔ cup arugula ¼ tsp. garlic, minced3 cherry tomatoes, halved1 Tbsp. oilSalt and pepper
Roasted Red Pepper Sauce1 Tbsp. canola oil½ medium onion, small diced2 red bell peppers, roasted1 roasted Anaheim pepper, deseeded 2 Tbsp. garlic, minced1 cup vegetable stock4 Tbsp. cold unsalted butterSalt and pepper
Cornbread Fritters3 slices bacon, small diced1 cup all-purpose flour½ cup cornmeal½ tsp. baking powder¼ tsp. baking soda4 tsp. sugar½ tsp. salt¾ cup buttermilk2 tsp. bacon fat1 eggCanola oil for frying
Tobacco Onions1 medium onion, sliced in ⅛" thick rings1 cup buttermilk½ cup cornstarch½ cup all-purpose flour
1 tsp. kosher salt⅕ tsp. black pepper½ tsp. garlic powder½ tsp. onion powder⅕ tsp. Spanish paprikaOil for frying
Method:1. Steak & Vegetables: Heat oil in
sauté pan, medium to medium-high. Season steak with salt and pepper and cook until golden brown on both sides. If steak is not at the doneness you like, finish cooking in the oven. Allow steak to rest a couple minutes before serving. In the same sauté pan add rapini, arugula and garlic and cook until wilted. Season with salt and pepper. Cherry tomatoes are included at assembly (see below).
2. Red Pepper Sauce: Heat small saucepan to medium to medium-high. Sauté onions in canola oil and cook 30 seconds before adding garlic. Once the mix is caramelized, add peppers and stock and cook until stock is reduced by half. Place sauce in blender on low speed 5 seconds before switching to high. After about 10 seconds turn blender off; add cold butter and blend once again on high until smooth. (Warning: Contents of blender are hot.) Salt and pepper to taste.
The Chef Says: “Savoy Opera House is in Trail Dust Town, where Loop Rawlins performs roping, a skill to wrangle animals. Ranchers practice ‘dummy roping’ using bales of hay or mechanical moving objects. The fritters were inspired by my grandmother, who talks of times when Westerners would not let any part of the animal go to waste. They’d chop up pork skin and fry it, mixing it in their cast-iron cooked cornbread.”
3. Cornbread Fritters: Preheat deep fryer to 325°F. In frying pan, cook bacon until crispy and drain on paper towel. Reserve excess fat. In bowl sift flour, cornmeal, baking powder, baking soda, sugar and salt. Stir to combine. In a second bowl, combine buttermilk, egg, and cooled bacon fat and stir. Combine dry ingredients with wet and stir just until combined. Place rounded tablespoonfuls of mixture into deep fryer and cook until golden brown.
4. Tobacco Onions: Pre-heat frying oil to 350°F. Place onions in buttermilk and let soak 15 minutes. In a bowl, combine dry ingredients and seasoning; stir to combine. After the soaking process, drain buttermilk and toss ⅓ of onions in flour mixture and fry until golden brown; drain on paper towel.
5. Final Assembly: Plate with sauce on the bottom, fritters and vegetables on one side and strip steak next to them. Place onion rings on top of fritters to represent a rancher roping the fritters.
Dummy Roping Chef Paul Wells, Savoy Opera House, TucsonA L L
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Ingredients:16 oz. Gold Canyon New York Steak
Dry RubLight chili powderSalt KOGround black pepperGround Pasilla ancho chiliGround Mexican chocolateExtra fine ground Mexican coffeeGround cuminChipotle chili powder
Chipotle GlazeGarlic puréeChipotle adobo sauce puréeGinger juiceAgave nectar
Chipotle Cheddar Mashed PotatoesRoasted garlic clovesCream cheeseManufacturing creamButter, unsaltedSea saltCheddar cheese, gratedChipotle adobo puréePotatoes, white rose bees
Roasted Pasilla & Corn RelishPasilla peppers, small diced, cleanedSweet fresh corn, roastedRed onion, small dicedExtra virgin olive oil Red bell pepper, roasted, small diced
ButterCajun seasoning mixMango, small diced
Method:1. Combine all dry ingredients to
create a rub, and rub steak.
2. Let steak set for 5 minutes. In mixing bowl, combine garlic puree, ginger juice, agave nectar, and chipotle purée to create glaze; apply in last 4 minutes of grilling time. Finish steak off in oven or broiler.
3. Serve with mashed potatoes and corn relish.
EXPO | 2013 GET GRILLING WINNERS
The Chef Says: “These were ingredients that were in my grandmother's pantry, when I was a child helping her cook in the kitchen.”
Chipotle Glazed New York Chef Rolando Alvarado, Lordsburg Taphouse & Grill, La Verne
Note: All recipes were provided by their respective chefs and have been edited for space.
Chef Rolando Alvarado (left of Chef Elliot) of Lordsburg Taphouse & Grill, first-place winner at CA EXPO
19SMART SOLUTIONS |
Ingredients:16 oz. Gold Canyon Gourmet Angus Sirloin Steak24 large garlic cloves, peeled4 cups green onions, chopped3 cups soy sauce¾ cup sherry cooking wine1 ¾-inch cube peeled fresh ginger8 Tbsp. sugar3 Tbsp. sesame oil3 Tbsp. sriracha12 Tbsp. olive oil1 cup crème fraîche12 scallions, sliced thinlyJuice of ½ lemonSalt and pepper1 red onion, julienne cut
½ cup red wine vinegar½ cup mirin1 tsp. sriracha¼ cup sugar
Method:1. Slice meat thinly against the grain.
2. Combine garlic, green onions, soy sauce, sherry, ginger, sugar, sesame oil, sriracha, and olive oil in blender and blend until smooth and combined.
3. Pour marinade over meat and let marinate at least 8 hours under refrigeration.
4. Grill meat approximately 30-45 seconds on each side, allowing some charring.
5. To make crema: Slice scallions; combine with crème fraîche and lemon juice in blender and blend until smooth. Taste and adjust seasoning; allow to set in cooler at least an hour prior to use.
6. To make pickles: Combine vinegar, mirin, sriracha and sugar in saucepot. Once mixture has come to a simmer, pour over onions and let cool to room temperature.
2013 GET GRILLING WINNERS | EXPO
The Chef Says: “This recipe has proven very successful at my current restaurant as well as my last. It gives you freedom to play with some tougher cuts of beef, but also elevates the nicer cuts. Serve as a sandwich on toasted bread, or plate more elegantly for an awe-inspiring entrée.”
Bulgogi Beef with Scallion Crema & Pickled Onions Mark E. Henry, Meatlocker, Colorado Springs
Chef Mark Henry of Meatlocker preparing his dish at CO EXPO
20 | FALL 2014
EXPO | 2013 GET GRILLING WINNERS
Ingredients:Gold Canyon Flat Iron SteakQueso frescoFresh cilantro, choppedYellow onion, dicedGarlic, mincedZucchini, dicedYellow squash, dicedFresh cornFresh jalapeño, dicedRed pepper, dicedButterTomatillo, roastedAvocadoFresh lime juice
Coriander powderCumin powderRed chili powderCanola blendSalt and pepperCape gooseberries
Method:1. Butterfly flat iron and pound out.
2. Slice queso and place on flat iron, season, roll up and tie. Sear and cook to desired temp.
2. Calabacitas (Mexican style side): Cook yellow onion, zucchini, squash, garlic, corn and peppers with cilantro in butter until just soft.
The Chef Says: “Just came up with this; the flavors seem to work and go well with the flat iron!”
4. Salsa verde: Purée roasted tomatillo and diced onion in blender with cumin, coriander and red chili powders, lime juice and salt & pepper. Scoop avocado into mix and continue to purée. Add canola blend if needed for consistency.
5. To plate: put salsa verde down first, then calabacitas. Slice flat iron and lay over the top; garnish with gooseberries.
Southwestern Flat Iron Roulade, Salsa Verde Avocado Chef Dave Cuntz, Carver Brewing Company, Durango, Colo.
Dan Carroll, EVP of Shamrock Foods, with first-place winner Chef Dave Cuntz at NM EXPO
EVENTS | EXPO
Learn • Taste • Create
2014
Get Ready!
Get Set!
Save!
California September 10
Arizona September 17
New Mexico September 24
Colorado October 7 & 8
Register at www.shamrockexpo.com
Preview savings at our website, too:
• Discounts
• Special Rebates on items not on your current history
Also check out our website for must-know info:
• Rick Bayless
• New Items Zone
• Education Seminars
• Business Solutions Area
• Personalized Shopping: Items hand-selected by your Sales Rep just for you, and the booths where you can see them
21SMART SOLUTIONS |
DEPARTMENT | TITLE
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The latest technology can help your operation be cool—and more competitive. Are any right for you? Is there a return on investment that makes sense? This quick overview can help operators, especially those running smaller venues, decide whether or where to explore options.
Quick Story• Marketing, ordering, day-to-day ops—
all changing
• Costs vary widely, so do specific services
• Keep up or keep out?—it’s your decision
ONLINE
23SMART SOLUTIONS |
Message IntelligenceMany of your customers are glued to their smartphones, so it could be wise to do some of your marketing via text messaging, a.k.a. short messaging system (SMS). Numerous services help you build a database, create and send messages according to a set schedule, generate coupons, and track ROI (http://text-message-marketing-review.toptenreviews.com). Navigate the technical needs of the various smartphones, to make sure your message gets through.
Importantly, text messaging allows you to reach customers almost immediately—and makes it easy for them to respond. Promote “a special text deal” on Facebook, Twitter and your website. Also on-site, plus table tents, check announcements, whatever. People who see the deal and want it simply text a keyword such as “fries” or “gimme” and receive a text to show at their next restaurant visit to redeem.
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ONLINE | BEST TECH
Three reasons to get your menu up in cyberspace.
• Unlimited storage space & automatic backups.
• Customers click on dishes to reveal nutrition, allergen & ingredients, if desired.
• Create targeted specials.
Just 160 characters could bring you lots of responses. You’ll need to be patient to gather phone numbers (see sidebar >). Monthly fees range from about $15 to $79 to send 1000 messages.
Taking OrdersIf you deliver, here’s a new app: Ordr.in. Consumers request food from you without even leaving Facebook. Restaurants provide their menu to Ordr.in and pay a monthly fee, after a one-time setup charge. Ordr.in’s marketing system promotes your menu across the internet. Extra incentive for you? As soon as a customer orders, that info—“Sandra ordered food from Super Good Café,” for example—appears on their Facebook timeline.
Playing Your SongWant to spend less time figuring out your background music—and take fewer com-plaints from staff (and maybe customers) about repetition?
King Muzak is still available. Other com-panies to investigate include Ambiance Radio, Prescriptive Music and Custom Channels. The subscription fee varies widely, as do the music options. But all should be able to consult with you on who your customers are and what they will enjoy listening to. You can even customize playlists to the time of day, as in subliminally prompt turnover in early-evening hours, or invite diners to hang around longer. Some firms can even slip in customized messages.
Music licensing is included. Note: Pandora’s “terms of use” specifically prohibit businesses from streaming music without setting up and complying with a
paid DMX/Pandora business account. And a reminder: play music from your iPod or other device in a business, and it’s a “public perfor-mance” that must be licensed.
Reservations, PleaseIncreasingly, customers are booking tables online. A 1998 launch, and a track record of finding restaurants for 12 million people each month, makes OpenTable the grand-daddy of real-time reservations and guest management. The company was also one of the first to introduce mobile apps (in 2008), and now has a completely Web-based option.
OpenTable has also been continually lambasted for the high price restaurants pay to use it. Pretty recently, and understand-ably, there’s been a flurry of brash new competitors. And that’s good news for getting what you want at a good price, if you feel online reservations are for you—and you’re not interested in building your own system. Read on.
The CompetitorsFirst, there’s SeatMe and Yelp Reservations—yep, both are tied to the review site. SeatMe was acquired by Yelp, and provides a more robust offering for a fee, while Yelp Reservations is touted as free if you fill out your Yelp profile and keep it up to date. Rezku brags of a better front-of-house inter-face. UReserv is another option, currently the least expensive. RestaurantConnect says they’re designed by owners, with features that make running things easier. By buying Appetas, even Google’s gotten seriously into this market as well.
Here’s what you might pay: setup fee, monthly fee, and per-seat charge. Different
Cloud Nine
|
25SMART SOLUTIONS |
BEST TECH | ONLINE
companies, different amounts—as you’d expect—and some offer a variety of data management and marketing services as well. Here’s what you want prospective part-ners to demo: everything related to how you do business, and what you might want in the way of marketing. And remember to ask: Who owns my data?
Tap, Tap, TipsTexting your customers? Do it right.✓Targets must opt in—and be able to opt out
anytime—it’s a legal thing.
✓“Short, timely & useful” is the message mantra.
✓A couple of texts per week should suffice.
✓Alternate deals with fun—don’t always sell.
26 | FALL 2014
Powerful Poultry
CMINTRO_BreadedAppsFLY_912-PRINT.pdf 1 9/13/12 10:40 AM
FLAVOR
27SMART SOLUTIONS |
Quick Story • Fry that chicken or not—customers love options
• Spices, cooking methods create standout f avor
• Global inf uences bring exciting updates
Powerful Poultry
CMINTRO_BreadedAppsFLY_912-PRINT.pdf 1 9/13/12 10:40 AM
28 | FALL 2014
FLAVOR | POWERFUL POULTRY
It seems that all the go-to proteins have gone up in price, a little or a lot. Beef, pork, shrimp—even chicken and its poultry friends. But chicken can still be a COP solution: It’s incredibly versatile, and it comes so many ways that add convenience and value. And it’s delicious for sure.
Chicken
29SMART SOLUTIONS |
Call It Pollo…Mexican, Spanish and South American approaches to chicken make almost every-one’s mouth water. Marinated in spicy spices, grilled, shredded and tucked into tacos or empanadas. Or served up with rice and beans, or presented on a torta bun.
In Peru, cooks often roast chicken marinated first in lime juice, olive oil, S&P, sugar, paprika, cumin and oregano. Then serve with an easy, blended sauce: mayo, sour cream, cilantro, jalapeños, garlic, lime juice, S&P. One popular Brazilian-influenced dish gets heat from cayenne, coriander, cumin and jalapeños; the rest of the sauce includes coconut milk, tomatoes, garlic and ginger.
…or PouletThe French have a way with chicken, too. Classic, but simple: roasted with a bundle of fresh thyme in the cavity, skin rubbed with butter. Or marinated in red wine and braised with herbs, onion, carrots, celery, garlic, a bit of bacon—called coq au vin, but still perfect for operations that don’t speak the language. Take a tip and use leftovers in a salad with green grapes and celery.
Lookin’ HealthyUpstart chain LYFE Kitchen, launched by former McDonald’s execs, offers lots of good-for-you choices. To begin, there’s the Unfried Chicken Strips appetizer, with “hot wing” sauce and farmhouse pickles. Also tempting: Chicken & Kale Soup, zesty with cumin, cilantro and lime; Chicken, Mushroom & Spinach Penne; and Art’s Unfried Chicken with roasted brussels sprouts, butternut squash, dried cranberries and cashew cream, doused with Dijon vinaigrette.
The array of handhelds includes Chicken Flatbread with sweet corn and roasted onion, a Grilled Chicken & Avocado Sandwich with roasted tomatoes and “herbaceous aioli” on an oatmeal bun, and a Buffalo Chicken Wrap. You can also add Grilled Chicken Breast to any salad.
Then There’s KFC…staying relevant by going small, with Original Recipe Bites as well as Go Cups featuring 5 different options. For those avoiding fried foods, Kentucky Grilled Chicken is the less caloric take, described as “delivered fresh then marinated, seasoned and slow grilled.”
Turkey, TooThe Paleo Diet craze has given turkey another boost. Swap it in everything “chicken” on your menu—and some beef and pork items as well. It makes great meatloaf, meatballs, chili, stir fry, sausage, and so on. Building burgers? Flavor up ground turkey with simple enhancements like soy sauce, Worcestershire sauce, or hot sauce. Or use spices like cayenne, cumin and garlic powder. Top with salsa.
Duck!Always a white-tablecloth staple, this bird is landing on paper-topped tables, too. Inspired by TV Show “Duck Dynasty,” and outlined in the cookbook Miss Kay’s Duck Commander Kitchen, try Phil’s Gumbo. Just like you’d figger—it’s got onions, celery, garlic, Cajun seasoning, okra and sausage.
At Atlanta’s Miller Union restaurant, duck breast is seared and plated with honey roasted turnips, fennel purée, and Meyer lemon. Smoked, it’s converted to pastrami for a delightful sandwich plus Russian dressing and rye pickles: As presented on “Diners, Drive-Ins and Dives.”
Beyond the BreastChefs are working with everything they can—and saying so on menus.
• Livers: spreads, mousse and paté
• Bones: housemade stocks and broths
• Skin: crisped for garnish, as “gribenes” or “cracklins”
• Thighs: pan seared with asparagus
POWERFUL POULTRY | FLAVOR
| FALL 201430
Freshness, NaturallyRegal Crest Farms® offers custom-trimmed and portion-controlled poultry.
• 100% natural: no added hormones, additives, injectables or marination
• 100% cage free
• 100% guaranteed to meet toughest nutritional standardsCoq au vin
31SMART SOLUTIONS |
POWERFUL POULTRY | FLAVOR
Take a QSquab is making a comeback—mostly fancy presentations, but the ingredients them-selves are often humble. As in Squab with Sweet Corn, Bluefoot Chanterelles, Smoked Bacon, Carrot Juice and Truffle Vinaigrette. Or Breast of Squab with Crusty Golden Beets and Sweet Potato Jus. Or an autumn salad of greens and pickled cherries.
Bird in HandFrom the Food Network’s Sandwich King: Ricotta Stuffed Chicken Sliders made from ground chicken, with whiskey caramelized onions and “18,000 Island Dressing”—egg yolks, capers, lemon juice, ketchup, Asian hot sauce and veg oil. Celebrity Chef Bobby Flay braises chicken thighs for lettuce wraps, enhanced by a crunchy peanut mixture fresh with scallions, cilantro and brown sugar.
In NYC’s Chelsea neighborhood, indulge with a “Duck-Duck-Goose” sandwich: duck confit, a fried duck egg and goose-sausage gravy. Bring turkey into the 21st century with current condiment harissa, and slap onto bread with greens, red onion and a drizzle of yogurt sauce.
James Beard Awarded chef Ashley Christensen named one of her restaurants Beasley’s Chicken + Honey.
Features:
• Chicken Biscuit, with pickled green tomato, Dijon, honey
• Chicken Pot Pie, with milk gravy and cornmeal crust
• Pecan-smoked Chicken Wings, plus Alabama white sauce
CHICKEN WINS!
Go BowlingChicken noodle soup will never go out of style. And chicken chili made a strong debut several years ago. Now you’ll see Asian-inspired soup with rice noodles and lemongrass. Also Greek egg-lemon soup updated with bits of white meat and root vegetables. Plus, a chicken version of Mexico’s posole blanco, featuring hominy, as outlined in the cookbook Culinary Birds.
Other options abound to keep chicken soups and stews on trend. Try substituting gnocchi or orzo for egg noodles; swap in sweet pota-toes for white. Or do it creamy-rich and make with pesto, spinach and artichoke hearts. Frozen and precooked products from SilverBrook BRAND are one easy way to keep recipe-ready chicken on hand.
New SaladsUse Japanese noodles (e.g. ramen or udon) for a great main-dish salad featuring shredded chicken and English cucumber tossed with chile-scallion oil. Stir chopped grilled chicken with Dijon mustard, red wine vinegar, jarred roasted red peppers and pitted olives; dollop onto arugula or your go-to greens.
Simple ideas jazz up chicken salad. Add curry to a mayo-based recipe, for example. Soy-sauce vinaigrette is on trend; so is using yogurt as the dressing. Ingredients like toasted coconut, slivered almonds, and feta increase the appeal. Scoop into avocado halves or roasted tomatoes—very attractive, and tasty. Or serve on torn, hearty bread.
32 | FALL 2014
Join Markon’s online community today and
enrich your knowledge and connections.
Browse: markon.comLearn: mobile app
Connect: social media
Fresh produce is the cornerstone
of any good menu. Markon First
Crop, Ready-Set-Serve, and Markon
Essentials fruit and vegetable
products give you the versatility to
create colorful, flavor-packed
recipes.
Refreshing watermelon and sweet
peaches are combined with zesty
basil and crunchy macadamias in
this sophisticated summer
appetizer—try it on your menu
today.
Be inspired at markon.com.
CONFIDENCE IN EVERY CASE.
| SUCCESS STORIES
33SMART SOLUTIONS |
Join Markon’s online community today and
enrich your knowledge and connections.
Browse: markon.comLearn: mobile app
Connect: social media
Fresh produce is the cornerstone
of any good menu. Markon First
Crop, Ready-Set-Serve, and Markon
Essentials fruit and vegetable
products give you the versatility to
create colorful, flavor-packed
recipes.
Refreshing watermelon and sweet
peaches are combined with zesty
basil and crunchy macadamias in
this sophisticated summer
appetizer—try it on your menu
today.
Be inspired at markon.com.
CONFIDENCE IN EVERY CASE.
Besides the food offerings listed in the name, Avalon’s two California locations—Placentia and Yorba Linda—serve sandwiches, pizzas, salads and smoothies. A simple but savvy website lists all items, along with their ingredients. Plus the motto “We reserve the right to over-serve our guests,” and several positive customer reviews prove the point.
What inspired owner Mitch Cook to open Avalon? “To be honest, we had multiple children with college looming in the near future and needed to cover tuition!” But that goal became a determination to “use quality ingredients in
all that we make, attempt to stay as consistent as possible, and find and train good people.”
And so Avalon found success, since 1997. Mitch—officially head of Catering, Administrative and Operations—speaks here for Avalon and his partners, Mark Cook (Marketing, Planning) and Gilbert Mendez (Human Resources, Training, Facilities & Equipment); as well as franchisor Mike Bender (Product Development, Marketing Ideas, Operational Support).
The Dish: Bagels in bins.
Handmade burgers & buns. A profitable
combination, as it turns out.
34 | FALL 2014
First, bagels. For breakfast, lunch and now—dinner.MC: Bins allow customers to grab bagels to go. It’s a bit confusing for the first visit, but this lets people take as much time as they want and frees up any need for our kitchen staff to pull items. We’ve kept the flavors consistent, but offer a variety of menu options with bagels and bread products as a base. Expanding to dinner made a lot of sense: Our existing hours continued to grow, we felt our menu was varied enough, several customers had requested it, and it required a relatively safe financial risk.
What makes your burgers stand out? MC: We mix and bake our buns from scratch. We also hand-form patties using quality ground beef, and we mix our own “super sauce” and offer several toppings. Customers notice those details, and we’ve gotten a good deal of positive feedback.
Any popular items to highlight?MC: Our burgers, French toast, Cranberry Turkey sandwich… and Peanut Butter Delight: a cinnamon raisin bagel topped with peanut butter, bananas, and cinnamon sugar. Having value options on drinks has been key as well.
The menu: what’s new?MC: It’s a constant battle to keep the menu relevant and yet not too complicated. Mike [franchisor] is always trying to keep an eye on new options we can provide as customers’ tastes change. For example, this summer we added a turkey sandwich with avocado, asparagus and cilantro. We also recently introduced a breakfast sandwich with bacon, cheddar, avocado, red onion and tomato on a cheese-jalapeño bagel.
How about your “unplugged” environment?MC: We try to have more of a relaxed feel. For example, there are no TVs, and no work-place stations. We hope that this allows people to slow down a bit and “sit long, talk much” if they have the time.
SUCCESS STORIES | AVALON BAGELS TO BURGERS
35SMART SOLUTIONS |
Especially with two restaurants, you’ve put a laser focus on efficiency.MC: We do much of our production of raw product in one location that feeds both. And we try to make as much as we can from scratch, like our baked-apple side. Bagel chips allow us to provide a unique taste and use any unsold bagels at the end of the day.
Talk about staffing. And training. And service philosophy.MC: We have between 15 and 20 full- and part-time employees in each restaurant. A manager in each store hires, fires, schedules, orders, etc., with assistants for cashiers and cooks. The managers do hands-on training so there’s a more consistent approach.
I guess we all need to find a style and philosophy that feels natural, which makes it much easier to transfer to those working for you. Everyone who walks into our restau-rants has something going on in their lives. Perhaps a good experience with us will lighten their load.
Where is marketing in your playbook?MC: Since we’re small, it was hard to break through to get people into our restaurants because there is so much competition. We found over time that slow, steady word-of-mouth is the best way to grow. With the explosion of social media the past few years, the time frame for impact is quite a bit shorter than 10 to 15 years ago. Awareness also comes through developing brand- specific packaging.
What did Shamrock do to win you over?MC: We started with Shamrock when they came to SoCal and our salesman moved there from a competitor. We stayed through the transition to Steve Chiaramonte. We also recently had the opportunity to meet [president] Norm McClelland as he made sales calls with Steve. We enjoyed hearing the story of Shamrock’s early years and how they have grown.
How has Shamrock brought business advantages?MC: They’ve been resourceful in providing options when we’ve discussed new products. Steve has been very helpful in developing reports to help track food costs and has been available with different issues. And we take advantage of getting our order in early enough to earn a discount.
avalonbagelstoburgers.com
AVALON BAGELS TO BURGERS | SUCCESS STORIES
Product Star“ The individual Shamrock Farms milks we sell in our front reach-in cooler are popular with moms and kids—the unique packaging helps it stand out.” —Mitch Cook, Owner/Partner
36 | FALL 2014
TECHNIQUE
Quick Story
• Searing is often the best start
• Braise, roast—enhance fl avor the easy way
• Choose the best cut for the technique
Heat&Meat
MEAT & HEAT | TECHNIQUE
The right technique can make main-dish meats more flavorful, more tender—and more profitable. Braising and roasting take longer, but they’re basically hands-off, and simple to do. Thus perfect for multi-tasking back of the house.
37SMART SOLUTIONS |
First, the SearMost meat techniques start by searing, aka browning the meat. Why? Not to “lock in juices”—food scientists have proven otherwise. The real benefit is caramelizing sugars and browning proteins. Which in turn results in appealing color, deeper flavor, and a crusty surface. Reason enough.
Low, Slow, OhBraising—gentle cooking in a covered pot with a bit of liquid— is magic. It can turn inexpensive cuts of meat into falling-off-the-bone deliciousness. Beef short ribs prove the case, with the connective tissue that melts to create extra succulence. Other bovine cuts include top blade, chuck eye and seven bone roasts; brisket; and shanks. On the pig? Sirloin or blade chops, or pork butt. Chicken legs and thighs are great for braising, or a whole chicken. Lamb necks, shanks and shoulders also braise magnificently.
Bonus: Make broth, sauce or gravy from pan juices, right in the pot. Remove any meat and vegetables, strain, and whisk away excess floating fat. Then
reduce the sauce to desired thickness by cooking it down over low heat until thick. Or, make gravy by adding a mix of equal parts fat and flour. For a super-simple entrée, ladle the tanta-lizing liquid over chunks of meat plus noodles, rice, mashed potatoes or mashed root vegetables.
On the LevelThe cooking liquid can add extra flavor in a braise. Water is fine, but consider stock, wine, fruit or vegetable juice. Feel free to experi-ment—with type of liquid and Heat
&
combining different types. Some traditional Italian dishes even include milk. Deglaze the pan after browning with your liquid of choice. Then be sure to add the cooking amount only to the halfway point of the meat in the pot. Fully submerge meat, and you’re basically stewing it instead. And that tech-nique is best suited to small, uniform pieces.
Cover the pot; then place it on the middle rack in an oven pre-heated to 300°–350° Fahrenheit. If you braise meats on top of the stove, the heat source is more direct: Keep the braise at a simmer by regulating the temperature during cooking. The meat is done when tender. Hours later.
TECHNIQUE | MEAT & HEAT
Most RoastUse a shallow roasting pan with a rack, and place your beef strip roast, pork shoulder or other meat chunk fat side up. Insert a meat thermometer in the thickest part of the flesh, not touching bone or fat. When done to guidelines, place on a carving board, tent with foil, and let rest 10–20 minutes.
Trussing may seem unnecessary, but tying meats and poultry into a more compact shape helps ensure even cooking. Look on YouTube for CHOW videos on doing both types of protein. Preheating the oven is also a must for best results.
Ready to make your customers’ mouths water? Plate roasted pork with potatoes, chickpeas, cabbage and chorizo. You can even add them to the pan with the pork about 45 minutes before end time.
38 | FALL 2014
Product StarTry Cobblestreet Market BRAND Pot Roast— boneless, oven baked with spices. And Brisket (presliced for quick- and-easy sandwiches), Pastrami or Corned Beef.
TITLE | DEPARTMENT
39SMART SOLUTIONS |
Braising is better with a few handy tips re: your cooking container.
• Use a Dutch oven or hotel pan with a lid.
• Meat should fill to the sides, but don’t stack pieces (overlapping OK).
• Lay parchment paper before placing lid, to tighten the seal.
Browning—or searing—meat before cooking is better when…
• Meat is dry: Pat with paper towels; let marinades (if any) drip off first.
• Pot/pan is heavy: Choose cast iron or stainless steel skillet, or Dutch oven.
• Oil has a high smoke point: Canola, safflower and sunflower are good.
• Heat is medium/medium-high: Make sure surface is ready before starting.
• Dark brown color is achieved: It may take longer than you think.
Brown Now
Pot Luck
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40 | FALL 2014
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Contact your Shamrock Foods Sales Representative to order today.
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41SMART SOLUTIONS |
MARKET TRENDS
Small plates and appetizers can mean BIG profitability for today’s market. Traditionally, appetizers have been relegated to the left side of restaurant menus as simply pre-entrée starters. But in today’s challenging market, a strong appetizer menu can be critical in boosting profit and customer appeal.
S M A L L P L A T E SBIG PROFITS
42
MARKET TRENDS | SMALL PLATES, BIG PROFITS
“I think a lot of times people order appetizers because it gives them an affordable opportu-nity to experience a lot of different flavors,” said Christopher Bates, general manager and executive chef at Bar Louis at the Hotel Fauchère in Milford, Pa.
According to Technomic, 38% of consumers say they order appetizers at most or all of their restaurant visits.*
“Appetizers, small plates and accompani-ments are becoming more of a draw,” said Darren Tristano, Executive Vice President of Technomic, Inc. “In fact, our data shows that consumer purchases of appetizers are steadily getting closer to pre-recession levels.”
Operators who don’t yet offer appetizers, or who want to expand their appetizer menus, could open up a world of opportunity by doing so.
“I think you can absolutely be more creative with an appetizer because it is such a small portion,” said Tony Conte, executive chef of the Oval Room in Washington. “You can really do more things in smaller quantities, and they always look a lot nicer.”
Appetizers also help operators capture the trend toward snacking. Now accounting for 20% of all dining out occasions, 53% of U.S. consumers are snacking 2-3 times a day.* The snacking segment is forecasted to grow by 24% by 2016.* Appetizers that are positioned as snacks, especially grab-and-go or take-out, can help capture that growth.
With some consumers still hurting from the last recession, affordability is another benefit of a strong appetizer strategy.
In fact, the term “appetizers” is often used synonymously with “small plates” or even “tapas.” The trend toward leveraging appetizers for added profitability is driven by three significant factors: snacking, affordability and Millennials.
By 2017, Millennials (ages 21-36) will represent the largest buying group in the U.S. This group is noteworthy for their desire to share food with their friends in restaurants as a social occasion. Millennials are willing to pay more for appetizers and bar drinks that offer perceived value. Thus, combining appetizers with happy hour can be important for boosting profit.
43SMART SOLUTIONS |
SMALL PLATES, BIG PROFITS | MARKET TRENDS
“It seems that now more than ever, customers are ordering appetizers,” he added. “Desserts are hit and miss, but not appetizers.”
One of the easiest ways to add variety and excitement to an appetizer menu is to offer a selection of dips. Dip offerings have esca-lated to as many as five served with a single appetizer, such as trendy aioli and tzatziki.
Asian-inspired starters are rising in popular-ity, and adding these to the menu is a cost-effective way to increase appetizer sales. Simple Asian starters that are showing up in more and more restaurants are wontons, pot-stickers and lettuce wraps. Some upscale eateries are offering fancier fare like tuna tataki and chicken satay.
Other upscale concepts draw diners by offer-ing playful items during happy hour or late night. One example of this successful strat-egy is the 5 for $6 ’Til 7 Bar Menu at Fleming’s
Prime Steakhouse. Until 7 p.m., guests can choose from five appetizers, five wines and five cocktails at $6 each.
Don’t be surprised when you see more and more customers ordering a variety of appe-tizers in place of a single entrée.
Andrew Wagner, executive chef at Jones in Philadelphia, said, “We sometimes see our guests moving away from a traditional coursed meal and instead ordering appetiz-ers in a coursed fashion, allowing them to try many different things instead of committing to just one specific dish.”
For solutions to your appetizer needs, please visit www.shamrockfoodservice.com or ask your sales representative for ideas on increasing profits with !Intros! Breaded and Battered Appetizers and Lotus Garden Asian Appetizers.
*Technomic Inc.
44 | FALL 2014
Personnel:
problem?
solution.
Quick Story
• Sharing knowledge is key
• Motivation takes many forms
• Safety training should be ongoing
45SMART SOLUTIONS |
PERSONNEL: PROBLEM? SOLUTION. | GROWTH
45SMART SOLUTIONS |
Knife skills need sharpening.Train people on the right knives for any job—and pro-vide them. Also teach proper use; don’t assume knowledge even with experienced staffers. Keep knives sharp, and never convert them to a screwdriver, can opener or box opener. Have a designated area for dirty sharps, wash them separately, and keep them handy in a dedicated rack or magnetic wall strip. The Culinary Institute of America offers a Knife Skills DVD (ciaprochef.com).
Absenteeism rising?Foodservice directors offer several ideas to counteract no-shows and late arrivals. First, clearly define “absence.” Say, “missing any part of your shift or being paid when you are not working, whether personal, business, funeral or emergency.” Another tip: If you can, involve staff in setting their own sched-ule for the next 2 weeks, as a group. The supervisor is present, but does not partici-pate unless there’s an impasse or “rules” are unclear. Peer pressure is helpful, too—so especially if you must schedule and notify shifts online, that’s another reason to have regular staff meetings. Letting coworkers down becomes more difficult when there’s a sense of “we’re all in this together.”
Job expectations unexpected?Show applicants an evaluation form for the position applied for, during the interview process. If hired, give the newbie a copy of the form. Finally, use the form to provide feedback at scheduled intervals. Just two pages should cover things well. Suggested categories: General Knowledge (e.g. food safety), Job Functions (prepare sandwiches to order), Responsibilities (clean work station at end of shift). Checkboxes for each task outlined could be rated Exceptional, Good, Fair/Should Improve, and Poor/ Must Improve.
Teamwork isn’t working?Miscommunication, missed shifts, minimal camaraderie. To help fix, simply hold brief pre-shift meetings daily or weekly with everyone from host to dishwasher. Include part-timers and seasonals, too. Praise spe-cific people for specific tasks, and encourage suggestions for improving service, food and profitability. Include a game, a quiz or a timed competition during your time together. Doing so could help lengthen the attention span—and make meetings some-thing to look forward to.
Sharing as much information as possible about your business can only benefit you and your employees.
Competent staff. They’re the foundation for everything from perfectly prepared food to customer-pleasing service to keeping fellow employees longer. Operations that anticipate concerns—and deal with them promptly and effectively—see a more stable bottom line.
46 | FALL 2014
GROWTH | PERSONNEL: PROBLEM? SOLUTION.
Finally, incentives may be useful. Some directors relate the reward to the job; paying for a hospitality conference, for example. Inexpensive prizes for attendance might bring improvement. Try personalized ideas, too: a paid birthday off, a cake for their child, or a donation to a charity they support.
Training budget: zero.Lean on your most talented staff. Ask them to tutor a new hire, or teach a class to coworkers. Create your own mini conference every 6 months, which also has the benefit of being a motivational party, reinforcing that “this is a great place to work.” Conduct food and wine classes for increased knowledge and how to upsell. The local board of health may be willing to demonstrate safety procedures right in your kitchen.
Service a bit sloppy?Snap a photo or two of customer interactions. Sometimes people just aren’t aware of how they’re coming across. “Jane, how would you change your body language to appear more welcoming?” Go beyond talking: Demonstrate how you want employ-ees to service guests. Give them checklists to fill out to reinforce their understanding. Hire your own secret shoppers to give their impressions of atmosphere, promptness and attitude.
Uniforms aren’t very uniform.Here again, visuals could be useful. A couple of photos—shirts and pants clean, hats worn properly, hair neat and attractive vs. NOT—can help make a point. If you’re providing items, be sure to do your part. Laundering them yourself may be worth it. Replace pieces that see hard wear—and look it—often. And have you chosen things that are easy to care for? YES
NO
47SMART SOLUTIONS |
Upselling is underwhelming. Make sure servers know the items to push—and how not to push them. Training, even role playing, might be useful. A canned script can be off-putting; phrases like “Were you thinking about appetizers tonight?” seem friendlier. Customers’ body
No BurnMore common than falls or cuts, make sure employees protect themselves from burns.
Clothing: Wear closed-toe shoes; avoid loose-fitting shirts and too-long sleeves.
Pots & pans: Use dry, heavy gloves, mitts or potholders; open lids away and to the side to redirect steam.
Awareness: Never leave cooking food unattended; alert others when carrying hot food.
Cooperation: Ask for help when lifting heavy containers of hot food.
Cleaning: Allow equipment to cool before scrubbing; inspect regularly to avoid grease buildup.
Caution: Turn pot handles inwards to avoid knocking to the floor; don’t overfill containers with hot liquids.
PERSONNEL: PROBLEM? SOLUTION. | GROWTH
language, offhand remarks and eye contact clue whether an upsell is welcome. And if a table says, “We’re in a hurry,” the response could be, “Let me take your order now, if you’re ready, and you let me know if there’s anything else I should bring you right away.”
Fun (?) fact: according to health.com, foodservice employees have one of the “top 10 most depressing jobs.” Do what you can to help servers be good at what they do, and lower their stress level. And you’ve helped them get higher tips. What’s good for them is better for your operation: you make more money, and satisfied employees stick around. Win/win.
50 | FALL 2014
Miracle Mile Delicatessen has been serving the “best Jewish food West of New York City” in Phoenix, Arizona, since 1949, featuring New York Delicatessen favorites such as their famous Hot Pastrami, Mouthwatering Corned Beef and Savory Brisket of Beef. Miracle Mile has become a family institution, ser-vicing a wide demographic with food that appeals to all ethnicities and ages. Founder Jack Grodzinsky’s recipes have been passed down three generations in this restaurant, and the food quality, consistency and excellent customer service that the estab-lishment provides keeps patrons and their families coming back for more. Miracle Mile has also provided the Phoenix metropolitan area with memorable catering events, from
small business meetings to grand-scale bar mitzvahs.
That said, Miracle Mile has made—and is still making —strategic changes. Miracle Mile’s Vice President and the founder’s grandson, Josh Garcia, tells us more: “Every day I have the opportunity to make my family proud, and I know my grandfather looks down on us and is happy to see that his legacy lives on!”
The Dish: After
65 years
of successfull
y serving
East Coast del
icacies in
Phoenix, a fami
ly-owned
restaurant is
reinventing,
reinvigorating
and looking
to expand.
50 | FALL 2014
Miracle Mile Delicatessen has been serving the “best Jewish food West of New York City” in Phoenix, Arizona, since 1949, featuring New York Delicatessen favorites such as their famous Hot Pastrami, Mouthwatering Corned Beef and Savory Brisket of Beef. Miracle Mile has become a family institution, ser-vicing a wide demographic with food that appeals to all ethnicities and ages. Founder Jack Grodzinsky’s recipes have been passed down three generations in this restaurant, and the food quality, consistency and excellent customer service that the estab-lishment provides keeps patrons and their families coming back for more. Miracle Mile has also provided the Phoenix metropolitan area with memorable catering events, from
small business meetings to grand-scale bar mitzvahs.
That said, Miracle Mile has made—and is still making —strategic changes. Miracle Mile’s Vice President and the founder’s grandson, Josh Garcia, tells us more: “Every day I have the opportunity to make my family proud, and I know my grandfather looks down on us and is happy to see that his legacy lives on!”
The Dish: After
65 years
of successfull
y serving
East Coast del
icacies in
Phoenix, a fami
ly-owned
restaurant is
reinventing,
reinvigorating
and looking
to expand.
MIRACLE MILE DELICATESSEN | SUCCESS STORIES
51SMART SOLUTIONS |
Pastrami is Miracle Mile Delicatessen’s biggest-seller. What’s the secret that makes it so memorable?JG: The secret is time. The way it’s meant to be prepared. You can’t use a microwave or traditional oven. Once our pastrami has been fully cooked and created to our specifications, it goes into a steamer for 4 hours the day it’s going to be served. The steam maintains that moisture and tender-ness. Of course some other secrets that we can’t share are important, too. We sell over 6,000 pounds every month. It’s our No. 1 item and always will be.
How efficient is the Miracle Mile customer service experience?JG: Our ideal experience allows customers to order their food and go through our serving line within 3 to 4 minutes. It’s a very unique, efficient system. When they go to their table, they have a sandwich or entrée, a fresh side item of their choice, a drink and even dessert on their tray. All within 10 minutes of walking into our establishment. We can serve over 500 people in two hours if we need to.
Catering has become a very competitive industry over the past few years. What sets Miracle Mile apart?JG: Very true, and our quality of meats, cheeses, breads, veggies and desserts have become the true key to our success. We offer a wide array of items, from cocktail sandwiches and meat trays, to cheese and crackers and bite-sized carrot cake. We’re able to serve meetings as small as 8 people or parties as large as 1000, so our ability to diversify for
a specific customer and offer a fair price makes our catering trays enticing for families and businesses.
Being in business over six decades, how has Miracle Mile’s menu evolved to accommodate customers’ new wants and needs with food?JG: It took 60 years to have the need to modernize our menu. In 2011, we created about a dozen additions to accompany customer favorites. Just by bringing on three new salads, for example, we tripled salad sales overnight. Now Miracle Mile isn’t known as a salad place, but customers realize they have the opportunity to eat healthy here, which in turn I think allows people to eat here more often.
The Fiesta Salad and the Mile Burger have really taken off nicely! The Manhattan Kale Salad… I think we might be ahead of the game, but it will come around. We’re still in the process of acquiring a quality gluten-free bread, and hope to have that very soon. As far as other dietary restric-tions are concerned, we try to accommodate any need as quickly and professionally as we can.
MIRACLE MILE DELICATESSEN | SUCCESS STORIES
Pastrami is Miracle Mile Delicatessen’s biggest-seller. What’s the secret that makes it so memorable?JG: The secret is time. The way it’s meant to be prepared. You can’t use a microwave or traditional oven. Once our pastrami has been fully cooked and created to our specifi cations, it goes into a steamer for 4 hours the day it’s going to be served. The steam maintains that moisture and tender-ness. Of course some other secrets that we can’t share are important, too. We sell over 6,000 pounds every month. It’s our No. 1 item and always will be.
How e� cient is the Miracle Mile customer service experience?JG: Our ideal experience allows customers to order their food and go through our serving line within 3 to 4 minutes. It’s a very unique, e� cient system. When they go to their table, they have a sandwich or entrée, a fresh side item of their choice, a drink and even dessert on their tray. All within 10 minutes of walking into our establishment. We can serve over 500 people in two hours if we need to.
Catering has become a very competitive industry over the past few years. What sets Miracle Mile apart?JG: Very true, and our quality of meats, cheeses, breads, veggies and desserts have become the true key to our success. We o� er a wide array of items, from cocktail sandwiches and meat trays, to cheese and crackers and bite-sized carrot cake. We’re able to serve meetings as small as 8 people or parties as large as 1000, so our
ability to diversify for a specifi c customer and o� er a fair price makes our catering trays enticing for families and businesses.
Being in business over six decades, how has Miracle Mile’s menu evolved to accommodate customers’ new wants and needs with food?JG: It took 60 years to have the need to modernize our menu. In 2011, we created about a dozen additions to accompany customer favorites. Just by bringing on three new salads, for example, we tripled salad sales overnight. Now Miracle Mile isn’t known as a salad place, but customers realize they have the opportunity to eat healthy here, which in turn I think allows people to eat here more often.
The Fiesta Salad and the Mile Burger have really taken o� nicely! The Manhattan Kale Salad… I think we might be ahead of the game, but it will come around. We’re still in the process of acquiring a quality gluten-free bread, and hope to have that very soon. As far as other dietary restric-tions are concerned, we try to accommodate any need as quickly and professionally as we can.
51SMART SOLUTIONS |
52 | FALL 2014
SUCCESS STORIES | MIRACLE MILE DELICATESSEN
What are the key characteristics of Miracle Mile that appeal most to your customers?
JG: Customers recognize food quality and excellent customer service more so now than ever. The dining ambiance has definitely had to change over time: Customers are looking for a comfortable place they can bring their families to. Then there’s the cleanliness of the restaurant, the friendliness of the staff. In this business, you have to be on your “A Game” every day. We strive for that level of excellence from the moment we open to the moment we close.
What is your “theology” on hiring new employees and training them?
JG: People who care about your business as much as you do are hard
to find. Train the right people and lead by example, and the training will be worth it. Too many establishments now just throw a new employee into the mix. The employee doesn’t know your goals for them or your business, so they don’t really care because they haven’t been trained to care. Seems simple and it really is, but people just don’t seem to want to take the time to train their employees properly, and unfortunately it’s a negative reflection on the customers’ overall experience.
What marketing approaches do you find most successful for your business?JG: The successful approaches are mostly in digital now because that’s what people are
holding in their hands and staring in front of at work. There’s no substitute for receiving a postcard or coupon in the mail, but those are just so expensive to produce nowadays, we only do them on occasion. Facebook and Twitter work well with millennials and the younger generation. Postcards and news-print work well with our older clientele. It’s a fun line to walk on to see where and how you get the best ROI.
Where do you see the Miracle Mile brand in 5 to 10 years?JG: Great question. I’m hoping the Miracle Mile brand becomes a more “household name” in the Valley of the Sun. We have a new direction and business model that we’re looking forward to developing, so if all goes as planned, we’ll expand throughout the Valley first and see where it goes from there. We can’t discuss too much at the present moment but the opening for our first new project will happen in the first quarter of 2015!
Shamrock Star“Spending time with Shamrock’s Corporate Chef to get new menu ideas, the forums at the EXPO, and learning about different marketing ventures have all been key to our brand-building and development.”—Josh Garcia, Vice President
52 | FALL 2014
SUCCESS STORIES | MIRACLE MILE DELICATESSEN
What are the key characteristics of Miracle Mile that appeal most to your customers?
JG: Customers recognize food quality and excellent customer service more so now than ever. The dining ambiance has defi nitely had to change over time: Customers are looking for a comfortable place they can bring their families to. Then there’s the cleanliness of the restaurant, the friendliness of the sta� . In this business, you have to be on your “A Game” every day. We strive for that level of excellence from the moment we open to the moment we close.
What is your “theology” on hiring new employees and training them?
JG: People who care about your business as much as you do are hard
to fi nd. Train the right people and lead by example, and the training will be worth it. Too many establishments now just throw a new employee into the mix. The employee doesn’t know your goals for them or your business, so they don’t really care because they haven’t been trained to care. Seems simple and it really is, but people just don’t seem to want to take the time to train their employees properly, and unfortunately it’s a negative refl ection on the customers’ overall experience.
What marketing approaches do you fi nd most successful for your business?JG: The successful approaches are mostly in digital now because that’s what people are
holding in their hands and staring in front of at work. There’s no substitute for receiving a postcard or coupon in the mail, but those are just so expensive to produce nowadays, we only do them on occasion. Facebook and Twitter work well with millennials and the younger generation. Postcards and news-print work well with our older clientele. It’s a fun line to walk on to see where and how you get the best ROI.
Where do you see the Miracle Mile brand in 5 to 10 years?JG: Great question. I’m hoping the Miracle Mile brand becomes a more “household name” in the Valley of the Sun. We have a new direction and business model that we’re looking forward to developing, so if all goes as planned, we’ll expand throughout the Valley fi rst and see where it goes from there. We can’t discuss too much at the present moment but the opening for our fi rst new project will happen in the fi rst quarter of 2015!
Shamrock Star“Spending time with Shamrock’s Corporate Chef to get new menu ideas, the forums at the EXPO, and learning about different marketing ventures have all been key to our brand-building and development.”—Josh Garcia, Vice President
TITLE | DEPARTMENT
53SMART SOLUTIONS |
Culinary Secrets... for chefs who know the di�erence.
CMCS_Spices2ColAD_912.indd 1 10/3/12 2:07 PM
How has Shamrock Foods assisted Miracle Mile with business growth & information?JG: We’ve done business with all the big food distributors and honestly, nobody services better or cares more about your success than Shamrock Foods. Shamrock is on the cutting edge on how to make running a restaurant easier for people like me. The nice thing is, they communicate their discoveries openly with restaurant owners and are con-stantly looking for ways to help us. Whether it’s a new product, service or technology, I know that Shamrock is always looking out for my best interest and that is awesome.
Jeff Hefley is by far the best service rep-resentative I’ve encountered in my 10 years running my family business. If there’s an issue with anything, if I have a question on a product or price, or if I need something special that I’m not confident about, for the last six years, Jeff is there and has an answer.
miraclemiledeli.com
TITLE | DEPARTMENT
53SMART SOLUTIONS |
Culinary Secrets... for chefs who know the di�erence.
CMCS_Spices2ColAD_912.indd 1 10/3/12 2:07 PM
How has Shamrock Foods assisted Miracle Mile with business growth & information?JG: We’ve done business with all the big food distributors and honestly, nobody services better or cares more about your success than Shamrock Foods. Shamrock is on the cutting edge on how to make running a restaurant easier for people like me. The nice thing is, they communicate their discoveries openly with restaurant owners and are con-stantly looking for ways to help us. Whether it’s a new product, service or technology, I know that Shamrock is always looking out for my best interest and that is awesome.
Je� Hefl ey is by far the best service rep-resentative I’ve encountered in my 10 years running my family business. If there’s an issue with anything, if I have a question on a product or price, or if I need something special that I’m not confi dent about, for the last six years, Je� is there and has an answer.
miraclemiledeli.com
54 | FALL 2014
Claremont Inn & WINERY
55SMART SOLUTIONS |
CLAREMONT INN & WINERY | SUCCESS STORIES
The Dish: Tucked away in the eastern plains
of Colorado, you’ll f nd incredible commitment
to destination-worthy food, drink and fun.
As if hosting overnight guests and starting a small-batch winery weren’t enough, this venue has launched a murderous schedule of events— Murder Mystery parties, that is.
Owner and Innkeeper Dave Dischner turned a background of culinary training and accomplishment into a job “that would be all parts of the business that I liked rolled into one.” His career started with growing up in a small-town grocery store. Next, owning a variety of different restau-rant concepts; then taking back-to-the-stove intensives at Peter Kump’s New York Cooking School (now the Institute of Culinary Education). And wound up in Stratton, with 10 private guest rooms on offer.
Even after opening Claremont, Dischner squeezed in additional hands-on culinary education in Boulder, and finished up with some time in the south of France.
Dischner charts his 3-star success, based on the idea that “We make up the rules, then break the rules.”
56 | FALL 2014
“Build it and they will come…” was your dream.DD: This would be a place with the best guests in the world, because everyone who comes here wants to be here—unlike a commercial hotel. Most guests are celebrating a special occasion or just enjoying a getaway. I knew I’d be able to pick the menus and build a truly unique experience. I found plans for the home and fell in love with the Palladian style—the symmetry of the design and the feel of the structure—then I went to work designing the inside to be a wonderful place for guests and a cool place to live and work.
The kitchen is the heart.DD: Everybody loves to hang out in the kitchen—so I wanted a big open area where the innkeepers cooked right in front of the guests and it would all be interactive. We now do most of our wine tastings right in this big kitchen at the bar, so guests get to taste our wines as they watch dinner being prepared. We have several different dining areas for dinner and breakfast—inside and outdoors—so it all depends on the season and what’s going on.
But you’re in “meat and potatoes country.”DD: We keep that in mind when planning the day’s menu. Filets topped with Roquefort and spicy fried shallot rings are a regular menu item, along with dinner-plate sized porterhouse
steaks and frenched double pork chops with wild mushroom ragout. We have signature desserts as well—chocolate raspberry mousse cake and raspberry tiramisu. And as every-
thing is made fresh on-site, the menu always has a new twist for our guests.
“Winereaderie” events, “Screw It—It’s Friday” corkscrew shirts… DD: My partner Harry Jones and I have a great time doing all the marketing. Every day
one or the other of us is saying, “Hey how about…?” and then we try it. We love social media and feel like we can be a little irreverent there and get away with it. We have a big
list of wine lovers and past guests we also stay in contact with on a weekly basis via email.
57SMART SOLUTIONS |
CLAREMONT INN & WINERY | SUCCESS STORIES
Plus cooking classes, overnight dinners, “killer” parties, weddings…DD: For our special-event stays we post a calendar about 6 months out so guests can make reservations accordingly. We also do special requests. So for 6 or more partici-pants we can schedule a private class and for Murder Mysteries a minimum of 12. Our No. 1 selling product is “Taste, Dine & Stay,” which we offer every day—a one-night stay for two with a wine tasting, dinner and breakfast. Each week we set menus—balancing regular guests with events and wine tasting.
We have a big following for classes, Murder Mysteries, January Healthy Living and Paint & Taste. But our most popular thing right now is girl getaway excursions—wine tasting, dinner and a girls’ night at the inn.
How’s the seasonality?DD: We’re pretty steady year round—but the type of business seems to change. Summer is vacationers traveling to or from Colorado destinations. Fall is more leisure getaway couples—when we do many of our special weekends. Holiday parties are a big part of winter business, and we also offer events where companies and families rent the entire inn. Romantic GetAways are big in February, and then starts spring break which is again vacationers traveling to and from.
Shamrock has helped you keep connected.DD: We’re in a very rural area—no farmer’s markets, Whole Foods or local sources for much of anything. Working with Shamrock makes all the world available to us. The fact that we can order in the afternoon and have our orders the next morning—twice a week—in this area is most amazing. And the fresh produce is the best—many items that are not available in the local market, such as herbs, micro-greens and such.
Rep Dana Unruh is like a savvy staffer.DD: We are just a small account, and Dana treats us like we are her only account. She’s always doing research and getting us sam-ples of new things. Most recently she was instrumental in helping us source specialty items for our Wine Tasting Room menus and our Summer Gourmet Winery Picnic Dinners. Several years ago she secured us all the ingredients for a wed-ding dinner when the roads were closed because of a blizzard and the trucks were not running—but that’s another story!
Here comes your 20th Anniversary—what else is ahead?DD: Our wine business is still very new [2012], and we expect that to continue to grow rapidly in the next several years. Our tasting room is where we’re able to intro-duce custom-batch offerings, private labeling for weddings, businesses and spe-cial events—and soon we’ll start shipping to some states. Having the winery and tasting room open every day is introducing all we have to offer to a whole new clientele—a very exciting time. We have varietal whites and reds and dessert wines as well as a large selection of fruit-infused wines. We released over 40 different wines and bottled and sold over 12,000 bottles in our first year!
claremontinn.com
Product Star
“ Just in Time meats are my favorite. [Plus,] the specialty cheeses, oils and vinegars are great in cooking classes and wine-tasting menus.”
—Innkeeper Dave Dischner
58 | FALL 2014
Chicken’s Versatility
ALL ABOUT SEASONINGS
59SMART SOLUTIONS |
BY MEREDITH LONG, MA, CULINARY SECRETS SPICES
CHICKEN'S VERSATILITY | SPICE IT UP!
Chicken: A mainstay on restaurant menus and a favorite among customers for many reasons. Chicken is lean—and is often seen by customers as a healthy alternative to other proteins. For operators, chicken provides no end of menu options.
Chicken’s flavor can change with a dash of a seasoning or a switch of cooking method. It can be the hero of a dish, or simply a flavorful ingredient. As customers seek out more chicken options, seasonings are a great way to add variety—and bring out the tastiness of all types of chicken, from baked to grilled.
Grilled chicken is just right for lighter sandwiches and wraps and to top salads—summer fresh, with tender greens and sprouts, or winter hearty, teamed with kale. Chicken can also play a role in many ethnic dishes, from Mexican to Asian. Try it in a traditional steamed Chinese bun, served as an appetizer or a main dish (see Recipe Section). Chicken can also star in more traditional menu items like pastas.
Trust Culinary Secrets BRAND to be a great partner in adding compelling flavor to any chicken dish. An exciting lineup of seasoning blends takes out the guesswork and helps keep the end result consistent. Culinary Secrets also has a full list of spices and herbs to match any menu need. Here are a few descriptions of what Culinary Secrets provides for the go-to spice and seasoning rack.
60 | FALL 2014
SPICE IT UP! | CHICKEN'S VERSATILITY
Cajun SeasoningCulinary Secrets Cajun Seasoning is a well-rounded blend of peppers, garlic, spices and herbs, with a red-pepper kick. Use anywhere some “hot and spicy” is desired—rice, gumbo, fried fish, prime rib or grilled chicken. Generously rub onto beef or tuna steaks for blackening. Transform basic alfredo or red sauces into Cajun pasta. Add to your favorite chicken or pasta salads for a new flavor punch.
Garlic & Herb SeasoningCulinary Secrets Garlic & Herb Seasoning has a pungent and savory flavor that mixes delicate herbs with the bite of garlic. Add zest to pasta, chicken, pork, fish, hamburgers, sauces, stews and pizza.
Lotus Garden Chinese 5 SpiceThe Chinese 5 Spice from Lotus Garden BRAND is an authentic combination of cloves, black pepper, fennel, cinnamon and anise. It is delicious in Asian dishes, or it can add a unique touch to chicken salads, sweet potatoes, ham—even chocolate desserts.
Cayenne PepperA dash of Culinary Secrets Cayenne Pepper can bring a bit of heat to fried chicken, coleslaw or a grilling rub. Ours, from the species Capsicum frutescens, has a heat level of 28,000-40,000 Scoville units.
Crushed Red PepperCulinary Secrets Crushed Red Pepper comes from the same pod as cayenne. The peppers are crushed, and some seeds are sifted out. Crushed red pepper has a heat level of 15,000-25,0000 Scoville units. The color should be bright red and vibrant. Use as a topping for pasta or slip into dressings for a bit of heat. It can also add heat and color to meat rubs.
Garlic Culinary Secrets Garlic is available in Powder, Granulated, Minced and Salt. Our garlic has a strong, balanced flavor profile without excessive harsh notes. Garlic is an indispensable ingredient that enhances ethnic dishes, soups, meat rubs, pasta sauces and dressings. Bird’s the word
61SMART SOLUTIONS |
Bird’s the wordCajun Chicken Wings
Oven Crisp Chicken
Chicken Cacciatore Sauce
Spicy Chinese Chicken Buns
FEATURED RECIPES
62 | FALL 2014
FEATURED RECIPES
Cajun Chicken WingsCourtesy of Culinary Secrets SpicesYield: 32 servings
Ingredients:4 lbs. chicken wing drummies3 Tbsp. + ¼ cup Culinary Secrets Cajun Seasoning8 oz. butter or margarine, melted¼ cup hot sauce
Method:1. Generously season chicken wings with 3 Tbsp.
seasoning. Grill over direct medium heat, 18–22 minutes, turning frequently, until cooked through and internal temperature is at least 165°F. Place in large bowl.
2. Combine butter, hot sauce and ¼ cup seasoning; pour over chicken. Toss until well coated and let rest 5 minutes.
Oven Crisp ChickenCourtesy of Culinary Secrets SpicesYield: 8 servings
Ingredients:8 chicken portions1½ cups cornflakes, finely crushed OR cracker crumbs OR breadcrumbs½ cup margarine, melted2 tsp. Culinary Secrets Lemon Pepper Seasoning2 Tbsp. Culinary Secrets Parsley Flakes½ tsp. Culinary Secrets Granulated Garlic2 Tbsp. Culinary Secrets Spanish Paprika
Method:1. Combine margarine and seasonings. Drizzle
over chicken.
2. Coat chicken pieces with crumbs. Place on baking pan.
3. Bake at 375°F for 45 minutes or until chicken is brown and cooked through.
63SMART SOLUTIONS |
Chicken Cacciatore SauceCourtesy of Culinary Secrets SpicesYield: 1 quart
Ingredients:¾ cup diced onion⅓ cup diced green bell pepper6 oz. sliced mushrooms⅓ cup water2 Tbsp. tomato paste1 can (14½ oz.) diced tomatoes3 cups chicken broth1 Culinary Secrets Whole Bay Leaf1 Tbsp. Culinary Secrets Garlic & Herb Seasoning¼ tsp. Culinary Secrets Café Grind Black Pepper
1 Tbsp. Worcestershire sauce1 Tbsp. lemon juice1 Tbsp. sugar2 tsp. Culinary Secrets Parsley Flakes
Method:1. Cook onions, green pepper, mushrooms and water
over low heat in a covered pan until vegetables are tender. Set aside.
2. Combine tomato paste, tomatoes, chicken broth, bay leaf, Garlic & Herb Seasoning, black pepper, Worcestershire sauce, lemon juice and sugar in a stockpot. Bring to a boil. Add reserved vegetables and simmer 30 minutes or until thickened.
3. Serve over chicken and pasta. Garnish with parsley flakes.
FEATURED RECIPES
Spicy Chinese Chicken BunsCourtesy of Culinary Secrets SpicesYield: 24 large buns OR 36 medium buns
Chicken Ingredients:⅓ cup rice vinegar3 Tbsp. brown sugar3 Tbsp. hoisin sauce3 Tbsp. soy sauce2 Tbsp. oyster sauce2 Tbsp. sriracha 2 tsp. Culinary Secrets Regular Grind Black Pepper1½ tsp. Lotus Garden Chinese 5 Spice1 tsp. Culinary Secrets Crushed Red Pepper¾ tsp. salt¼ tsp. Culinary Secrets Cayenne Pepper7 cloves garlic, peeled2 lbs. boneless chicken thighs2 Tbsp. sugar2 Tbsp. cornstarch
Bun Ingredients:3 Tbsp. + 2 cups warm water (100°–110°F)1 Tbsp. active dry yeast¼ cup sugar1½ tsp. oil¾ tsp. salt5¾ to 6¼ cups all-purpose flour1½ tsp. sesame oil3 green onions, sliced on the bias1 Tbsp. Culinary Secrets Black Sesame Seed
Method:1. Chicken: Combine all ingredients except sugar and
cornstarch in shallow pan or large resealable plastic bag. Refrigerate and marinate overnight, or at least 6 hours.
2. Preheat oven to 350°F. Line ovenproof pot with foil; add chicken, including marinade. Cover and cook 30 minutes. Remove foil and continue cooking 10 minutes. Remove chicken and set aside to cool. Strain pan juices to remove garlic and set aside. Once cool, shred chicken and roughly chop.
3. Combine 1 cup reserved pan juices, sugar and cornstarch mixed with 1 Tbsp. water in small saucepan. Bring to a boil for 1 minute. Remove from heat and add to chicken, stirring to coat. Set aside. (Can prepare ahead and refrigerate up to 48 hours.)
4. Buns: Combine 3 Tbsp. water and yeast in small bowl; let rest 5 minutes. Combine 2 cups water, sugar, oil and salt in large mixer bowl with paddle attachment. Add yeast mixture and 2 cups flour; beat until well combined. Add 1 cup more flour; beat 2 minutes. Gradually add enough flour to make soft dough. Change to dough hook and knead 6–8 minutes, adding only enough flour to form a ball. Coat large bowl with sesame oil; brush dough ball with oil. Cover and let rise in warm, draft-free area 30–45 minutes or until dough doubles in size.
5. Punch dough onto lightly oiled cutting board. Divide into 24 pieces. Roll each into a ball and press into 6-inch circle. Place heaping #30 scoop of filling onto each piece and pinch to seal at top.
6. Set each ball on an oiled square of parchment paper. Place buns in bamboo steamer—do not crowd—and steam 6–8 minutes, until cooked through. Repeat with remaining buns. Garnish with green onions and black sesame seeds or serve with spicy dipping sauce.
Note: A bamboo steamer is essential. To make 36 buns, roll or pat each piece of dough into a 4-inch circle. Top with heaping Tbsp. of chicken flling; steam 5–7 minutes.
FEATURED RECIPES
64 | FALL 2014
CMSS_JensenAD_413-PRINT.pdf 1 4/30/13 3:40 PM
EDITOR Ryan Westerman ART DIRECTION/LAYOUT Newhall Klein, Inc.
Shamrock Corporate Offices 3900 E. Camelback Road Phoenix, Arizona 85018 602.477.2500
Arizona Foods Branch 2540 N. 29th Avenue Phoenix, Arizona 85009 800.289.3663
California Foods Branch 12400 Riverside Drive Eastvale, California 91752 855.664.5166
Colorado Foods Branch 5199 Ivy Street Commerce City, Colorado 80022 800.289.3595
New Mexico Foods Branch 2 Shamrock Way NW Albuquerque, New Mexico 87120 800.326.5571
We welcome your suggestions and comments.Material chosen for publication may be edited for clarity and fit.
Please direct all correspondence toRyan Westerman, Editor
Shamrock Foods Company – Reader Feedback
2540 N. 29th AvenuePhoenix, Arizona 85009
is published four times a year by Shamrock Foods Company and is designed and intended to be used
as a reference tool for the reader.
Copyright ©2014 SHAMROCK FOODS COMPANYAll Rights Reserved
and your MyShamrock subscription offer articles, advice and case studies on a variety of success-oriented topics. Sign up today for your subscription at shamrockfoodservice.com.
Winter 2014-15What will discuss as we transition into another new year? P&Ls are definitely relevant: we’ll how-to. Then we’ll look at the latest information on making—and keeping—websites compelling. Comfort food sounds good this season, so let’s ladle up some soups and stews. And if your New Year’s resolutions include reducing food waste, this issue is for you.
ADVERTISER PAGE
Anchor Poppers 8
Azar Nut Company 66
Brickfire Bakery Artisan Breads 39
Culinary Secrets Dressings & Sauces 11
Culinary Secrets Spices 53
EXPO 2014 BC
Gold Canyon Veal & Lamb 5
Hormel Fire Braised Meats 48
!Intros! Appetizers 26
Jensen Foods Oil & Shortening 65
Markon Produce 32
Pierport Seafood 40
Rejuv Beverages 22
San Pablo Mexican Foods 7
Shamrock Farms Cream IFC
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Shamrock Farms AD
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FALL 2014
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014
L E A R N • T A S T E • C R E A T E
Also featuring Celebrity Guest Chef
sponsored by:RICK BAYLESS
Corporate Offices3900 E. Camelback RoadPhoenix, Arizona 85018shamrockfoodservice.com
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