Food & Food Equipment News

Full-Service Restaurants Face an Uphill Battle in 2017

Technomic reporting indicates that the restaurant industry overall fared relatively well in 2016, but full service has experienced some highs and lows, with annual sales growth dipping to 1.4 percent and unit growth remaining flat. Traditional casual-dining chains most heavily contributed to this segment's troubles. The top five largest full-service brands, four of which are casual dining, all either had negative or slow sales in 2016.

"Full-service chains continue to face strong competition from full-service independents and regional chain restaurants, which provide a more local experience," says Darren Tristano, Winsight's Chief Insights Officer. "Today's consumer looks for a more contemporary atmosphere, a strong adult beverage program and a menu of food and beverages that caters to local preferences. Operators also face stiff competition from limited-service restaurants that offer value, convenience, speed and customization."

Bright spots within full service are polished/upscale and contemporary casual-dining chains, which increased sales by 4 percent and 4.5 percent, respectively. Even fine dining saw sales growth rise by 4.9 percent due to the affluence of the sector's customer base, quality of offerings found at these brands and appeal this segment has with today's consumer.

Growth categories include:

• Asian: The 4.3 percent sales jump of this category represents consumer interest in more specialty-focused brands, as well as the continued appeal of ethnic cuisines.
• Sports Bar: The 3.9 percent sales increase for this menu category demonstrates that opportunity still exists for brands to appeal to consumers with a varied craft beer selection, craveable pub fare like burgers and wings, and an overall sports-focused atmosphere.
• Steak: This segment, which saw sales up 2.9 percent, had strong results from Texas Roadhouse (up 8.8 percent). Steakhouses are finding favor with consumers because they marry quality food and service with an inviting atmosphere.

Technomic's 2017 Top 500 Chain Restaurant Report provides an exclusive one-year sales forecast by menu category, an expanded outlook and opportunities section, as well as key themes to help navigate the current industry landscape.

Quiznos Commits to Betterment of Chicken Welfare

Quiznos has announced plans to align its supply chain with Global Animal Partnership (GAP) standards in the raising and treatment of chickens, establishing itself as a fast-food category leader in animal welfare practices.

GAP standards are the current industry gold star in chicken welfare policy. They assess the level of welfare of animals on-farm and during transport, including giving the animals space, light and other environmental considerations. Quiznos is committed to ensuring that by 2024, 100 percent of its chicken supply will be GAP certified and processed in a manner that utilizes a pre-shackle multi-step controlled-atmosphere processing system.

"Quiznos has long worked with animal protection organizations like The Humane Society of the United States to address the important matter of animal welfare in our supply chain," said Susan Lintonsmith, Quiznos CEO. "We're committed to providing guests great tasting food made from high quality ingredients, and we strive to adopt best practices in animal welfare initiatives."

This latest move is just one component to Quiznos ongoing commitment to animal welfare best practices. In 2016, the brand announced plans to phase in the exclusive use of cage-free eggs by 2025.

"Quiznos has been a leader in animal welfare and we believe their commitment will inspire other brands to follow suit in the coming months," said Joyana Hunt, Investor Engagement Specialist at The Humane Society of the United States.

Smithfield Foods Introduces Pure Farms Antibiotic-Free Product Line

Smithfield Foods, Inc. is launching an antibiotic-free line of fresh pork products under its Pure Farms™ brand. The Pure Farms product line meets the highest level of USDA standards with minimal processing and no antibiotics, steroids, hormones or artificial ingredients, according to the company. The full line of products will be available in fresh pork cuts, ham cuts and packaged pork cuts such as breakfast sausage and bacon in both retail stores and food service beginning this month.

“The Pure Farms brand is ideal for families looking to enjoy the highest quality, antibiotic-free pork,” said Ken Sullivan, President and Chief Executive Officer for Smithfield Foods. “We’re proud to provide our customers and consumers with a broader range of products to meet a variety of needs and preferences, including antibiotic-free.”

As the only company in the industry to report antibiotics usage since 2007, this new product line further affirms Smithfield’s continued leadership of practices that uphold highest standards of transparency and strengthen consumer trust. Smithfield also recently refined its definition of "prevention" as related to antibiotics use in farm animals, providing a practical explanation to consumers and customers that offers greater clarity. These efforts are driven by an internal antibiotics task force, which supports Smithfield’s commitment to industry-leading antibiotics initiatives.

“This new line from Pure Farms reflects Smithfield’s continued commitment to meeting the needs of all consumers with good food that is made the right way,” said Stewart Leeth, Vice President of Regulatory Affairs and Chief Sustainability Officer for Smithfield Foods. “This commitment led to the creation of this new line and other bold steps we continue to take to ensure our products exceed our customers’ and consumers’ expectations.”

Panera Bread Fulfills Clean Food Commitment

Panera Bread has announced that its entire U.S. food menu and portfolio of Panera at Home products are now free from all artificial flavors, preservatives, sweeteners, and colors from artificial sources as defined by the company’s "No No List," inclusive of 96 separate ingredients and additive classes.

Panera is the first national restaurant company to make such a comprehensive commitment and, more importantly, to meet it.

Clean Facts

To achieve this clean food milestone, Panera:

• Reviewed more than 450 ingredients, delving several levels into the supply chain to ensure the removal of all artificial flavors, preservatives, sweeteners and colors from artificial sources.
• Reformulated 122 ingredients, resulting in changes to the majority of Panera’s bakery-cafe recipes.
• Partnered with more than 300 food vendors on the clean food journey to innovate solutions, ranging from ingredient replacements to rethinking how foods are prepared.

Cleaning up Panera’s menu while maintaining the same or better taste was not an easy task. Deli meats, bacon and select bakery items were some of the most difficult challenges given the ubiquity of additives in these categories. Many of the additives removed – notably FD&C colors, sodium benzoate, sodium nitrite and sodium phosphate – remain pervasive in retail and restaurant food today.

This is the latest step in a decades-long journey to offer better food and make a difference in the lives of Panera’s guests as outlined in Panera’s Food Policy.

Great Atlantic Crimp-off Beckons as US and Canadian Bakers Head for World Pasty Championships

Some of North America’s best pasty makers are heading for an exciting crimp-off at the sixth annual World Pasty Championships at the Eden Project on March 4, 2017.

Four pasty specialists – two each from the United States and Canada – will be competing to be named the world’s top pasty maker at the annual event also known as the Oscars of the Oggy.

Entries opened on December 15, 2016, and contestants can now register for the contest, which has been supported by industry body the Cornish Pasty Association since 2012.

Regular categories – amateur, professional, junior and company for both Cornish and non-Cornish pasties – all return, while there is a new category for gluten-free pasties, open only to amateurs. A new Pasty Ambassador will also be named.

Gerry and Marlee Ramier from the Piskie Pie Company in St. Catherine’s, Ontario, Canada, are making their first trip to the Championships next year. The couple recently opened their shop, situated a stone’s throw from iconic Niagara Falls.

Canadian Army veteran Gerry said: “I grew up making Cornish pasties with my mum and gran, starting as early as I remember. I loved being in the kitchen with them, soaking up all their skills, so Marlee and I decided we needed to spread true pasty love to the beautiful Niagara region we are lucky enough to call home.”

Also making his World Pasty Championships debut in 2017 is Mike “The Pasty” Burgess who runs The Pure Pasty Co. in Vienna, Virginia, USA.

British-born Mike, who sells 1,500 pasties a week and supplies the British Embassy in Washington DC, said: “I love Cornwall and used to spend family vacations there when we were younger.

"When I decided to start this business I came to Cornwall to do all my research and learn from the best pasty shops. I’m particularly grateful to Chough Bakery in Padstow who took me in for a day to show me how to crimp.”

Returning for his third competition running will be 2016 World Pasty Championships Ambassador Matt Grant from The Great British Pasty and Pie Co. in Ottawa, Canada.

Matt, who delivers handmade pasties through blizzards and snowdrifts, said: “I'm super excited about the World Pasty Championships next year.

"I'm working on some recipes at the moment but as usual I won't be disclosing which pasty I will enter until the day of the event. I can't wait to get back as the Cornish people are so friendly and welcoming.”

The final member of the North American contingent is another former Pasty Ambassador and proud Cornishman turned Pennsylvania hotelier Mike Amery who has been competing since the contest's inception.

The Cornish Pasty Association has welcomed the additional international entrants. Chairman Jason Jobling said: “It’s great to see more international entries come in. We all know that wherever the Cornish went overseas, they took their pasty-making skills with them.

"The World Pasty Championships is a terrific way to celebrate our most famous food. It is a fun day with a proper baking competition at the heart of it.”

Eden’s Head Chef Tony Trenerry said: “It is great that the World Pasty Championships has the continued support of the industry body and that the fame of the competition is spreading with new international entries rolling in.

"There’s an increasing demand for gluten-free food and our new class reflects that.”

In 2011, after a long campaign, the Cornish Pasty Association won European Union Protected Geographical Indication (PGI) status for the Cornish Pasty which means that only pasty makers based in Cornwall who make pasties in a traditional manner and follow a traditional recipe are able to label their products as Cornish.

For all World Pasty Championships rules and entry details go to www.edenproject.com/pasty

America’s First Sustainable Urban Agrihood Debuts in Detroit

The Michigan Urban Farming Initiative (MUFI) is debuting America’s first sustainable urban agrihood, an alternative neighborhood growth model in Detroit’s lower North End that positions agriculture as the centerpiece of a mixed-use urban development.

Totaling about three acres and nestled in a neighborhood among vacant land, occupied and abandoned homes, MUFI’s urban agrihood features a bustling two-acre urban garden, a 200-tree fruit orchard, a children’s sensory garden, and more. Annually, the urban garden provides fresh, free produce to about 2,000 households within two square miles of the farm.

“Over the last four years, we’ve grown from an urban garden that provides fresh produce for our residents to a diverse, agricultural campus that has helped sustain the neighborhood, attracted new residents and area investment,” said Tyson Gersh, MUFI president and co-founder.

In an effort to expand upon MUFI’s urban agrihood model, the all-volunteer nonprofit is joining forces with BASF and Sustainable Brands®, a global community of business innovators, to restore a three-story long-vacant building across from MUFI’s urban garden into a Community Resource Center (CRC). A healthy food café is also planned to be located on vacant land next to the CRC. Both are scheduled to be unveiled as part of Sustainable Brands ‘17 Detroit conference held at Cobo Center May 22-25. 

The 3,200 square-foot, box-shaped CRC will offer educational programs, event and meeting space, and serve as the organization’s new operational headquarters. It will also house two commercial kitchens on the first floor that will service the café and allow for future production and packaging of valued goods. The former apartment complex was purchased by MUFI at auction in November 2011.

“BASF is inspired by MUFI’s efforts to build and expand this innovative neighborhood model,” said Charlene Warren-Wall, Director of Sustainability, BASF. “Through this project, BASF will support the local community, and showcase our expertise and technologies to improve energy efficiency, increase durability, and speed of construction.”

Joining BASF is General Motors, Herman Miller, and environmental firm Green Standards. General Motors is strengthening its commitment to Detroit and will support MUFI’s urban agrihood through its recently announced partnership with Herman Miller’s rePurpose program. Through the program, which is managed by environmental firm Green Standards, GM is repurposing tens of thousands of pieces of office furniture and other surplus office items resulting from the renovations occurring at its Warren Technical Center, Milford Proving Ground, and global headquarters in Detroit. The GM rePurpose program will outfit the facility, with purposeful spaces designed by Herman Miller for collaboration and community.

Architectural design and construction is managed by Integrity Building Group of Detroit. Founded in Detroit, the full-service Construction Management and Architectural firm specializes in adaptive reuse/renovation and historic restoration projects throughout Southeastern Michigan, with a primary focus on historic districts of Detroit.

Today’s announcement expands MUFI’s reach and investment in Detroit’s North End. Since 2012, the organization has spurred area investments and volunteer service hours equating to about $4 million. More than 8,000 volunteers have collectively contributed more than 80,000 volunteer hours over the last four years. According to Independent Sector, a leadership network for nonprofits, foundations, and corporations, a volunteer hour is valued at $23.54 in Michigan.

The centerpiece of MUFI’s urban agrihood is its urban garden that features more than 300 vegetable varieties. The urban garden provides easily accessible, free produce to neighborhood residents, area churches, and food pantries. Since its first growing season in 2012, MUFI has distributed more than 50,000 pounds of free produce.

“We've seen an overwhelming demand from people who want to live in view of our farm," Gersh said. “This is part of a larger trend occurring across the country in which people are redefining what life in the urban environment looks like. We provide a unique offering and attraction to people who want to live in interesting spaces with a mix of residential, commercial, transit, and agriculture."

MUFI has several projects underway including the restoration of a long-vacant home into student intern housing, a two-bedroom shipping container home, and the recent deconstruction of a fire damaged home bordering the farm. The home’s basement was retained and is being converted into a water harvesting cistern that will automatically irrigate the garden while preventing runoff into the Detroit’s sewer system.

For more information about MUFI, visit www.miufi.org, email [email protected], or call 313.444.MUFI (6834).

Compass Group USA Becomes First Food Service Company to Commit to Healthier Chicken by 2024

Compass Group USA and the animal welfare certification program Global Animal Partnership (GAP) are working together to transform the welfare of chickens within Compass' supply chain. This will be GAP's first-ever partnership with a food service company and will result in improving the lives of approximately 60 million broiler chickens per year. With this announcement, Compass becomes the first food service company to commit to healthier, slower growing strains of chickens, improved living conditions and more humane slaughter.

Compass is agreeing to ensure certification under GAP's 5-Step Animal Welfare Rating program for all broiler chickens as a buying requirement across 100 percent of their business by 2024. Key areas of the standard will include:

• using approved genetic strains and meeting criteria for any new strains, to be assessed
• enrichments including hay bales, perches, and natural light,
• and minimum space requirements (6 pounds/square foot).

Compass has also agreed to require, by 2024, that all broilers in its supply chain be rendered unconscious prior to shackling using a method of Controlled Atmosphere Killing.  Compass will also annually benchmark its progress, and publicly report performance.

California-Indian Cuisine Is a Two-Star Thing

Chef Srijith Gopinathan of Taj Campton Place in San Francisco is changing the architecture of California cuisine as he blends California’s fresh ingredients and the use of its smoke, fire, and brining techniques with India’s multi-faceted regional dishes and traditional spice blends.

For seven years, Gopinathan has redefined Taj Hotels’ fine dining experience with his interpretation of California-Indian Cuisine, and the restaurant’s second year two-star Michelin award status further confirms Chef Sri’s status among the culinary elite, being the only Indian two-starred Michelin chef in the world. “We are so humbled and proud to be given this honor,” General Manager Ashrafi Matcheswala says of the news.

Forging early childhood memories of Southern India cooking with western schooling at Hyde Park’s Culinary Institute of America, Gopinathan is, unequivocally, in love with California and its ingredient-driven cuisine, and he’s created a new culinary phenomenon that blends the complexity of Indian spices with the boldness of hyper-fresh and flavorful produce and proteins.

Gopinathan’s popular Spice Route tasting menu is a journey of Eastern and Western flavor stops, with plenty of detours to excite the senses. This season, he’s focusing on the bounty of Northern California’s fall and early winter produce and local fish.

Some of his seasonal dishes include:

• An amuse of Meyer Lemon Milk with mint oil
• Naan buns — with naan butter in fluffy bun form — to scoop up a yellow lentil paté laced with ghee (clarified butter)
• Smoked Tandoori Poussin, chestnut kitchidi, Asian pear endives and fermented chili relish

“When you identify ingredients that are grown during the same time of year, you know you have the foundation for a great dish. From there, the idea becomes focused and with the addition of spices, that dish becomes distinct, elevated, and complex,” says Gopinathan. “Opposites attract, which is the best way to describe the depth of spices with the freshness of produce. The key is the technique that you apply, which brings out the best in both.”

Gopinathan joins an illustrious group of culinary stars who previously cooked at the Campton Place stove. That list includes Daniel Humm, Todd Humphries, Jan Birnbaum, and Bradley Ogden.

Taj Campton Place is part of Taj Hotels, Resorts & Palaces, which delivers a unique flavor of hospitality that offers world-class refinement while remaining deeply rooted in its Indian heritage. Unparalleled service, a Master Sommelier, and an iconic Union Square location equate to an unforgettable dining retreat.

From Sea To Table: Monterey County Restaurants Serving Up Sustainable Fare

From Salinas Valley, also known as the "Salad Bowl of the World," to the Monterey Bay National Marine Sanctuary, often called the "Serengeti of the Sea," Monterey County offers a bounty of local and sustainable food which makes the region an ideal destination for foodies and wine lovers. With the sanctuary right in our backyard, many local chefs and businesses continue their commitment to being better stewards of the sea by using sustainably sourced ingredients and educating their staff about ecologically conscious seafood choices. 

"Protecting our oceans and marine life falls into our belief in the importance of sustainability," says Tammy Blount, President and CEO of the Monterey County Convention and Visitors Bureau. "We have one of the largest marine sanctuaries in the nation here in Monterey County with an incredible variety of sea life, and we hope to inspire others to help in preserving our natural environment and destination for future generations."

Nearly three dozen restaurants, hotels and businesses in Monterey County participate in the Monterey Bay Aquarium Seafood Watch program including Sierra Mar Restaurant at Post Ranch Inn in Big Sur, La Balena in Carmel-by-the-Sea, The Sardine Factory in Monterey, Asilomar Conference Grounds in Pacific Grove and Porter's in the Forest in Pebble Beach. The program helps consumers and businesses make choices for a healthy ocean by choosing seafood that is fished or farmed in ways that protect sea life and habitats. Restaurants that agree to participate pledge to serve only items from the Seafood Watch "Best Choices" and "Good Alternatives" list of seafood suggestions.

"One of the things that makes Monterey County so special for visitors and residents alike is the health of the bay and the abundance of marine life here," says Jennifer Dianto Kemmerly, Director of Global Fisheries and Aquaculture at the Monterey Bay Aquarium. "By relying on the expertise of Seafood Watch, consumers, chefs and seafood buyers are able to choose seafood that's caught or farmed in a sustainable way. This is having a direct impact on the health of the ocean, here and around the world."

Passionfish in Pacific Grove has been at the forefront of the sustainable seafood movement and was the first restaurant inMonterey County to partner with the Seafood Watch program and the first eatery in the county to be certified as a Green Business. Owners Ted and Cindy Walter have been dedicated to using ingredients from sustainable farms and fisheries on their menu even before joining the program.

"Because of the fact that 75 percent of the seafood sold in the United States is purchased by chefs and restaurants, that makes us the gatekeepers to the ocean's health and wellbeing, and I think that we need to be responsible business owners," says Cindy Walter, co-owner of Passionfish.

While the Monterey Bay Aquarium Seafood Watch program sets standards locally and around the country for responsible seafood menus, sustainable efforts don't stop there in Monterey County. The region's number one industry – agriculture – leads the way in producing the freshest locally-grown food and wine for culinary choices, helping to reduce the carbon footprint from transportation. Local hotels have been awarded designations and certifications for implementing and measuring standards in waste diversion, energy and water conservation and education. And businesses in the county lead the industry in sustainable business practices.

This year, the Monterey County Convention and Visitors Bureau launched its "Sustainable Moments" initiative, and as part of the effort, the organization takes personal responsibility to help protect the destination's incredible natural assets and pristine landscape by educating visitors on the importance of sustainability and giving back to the community.

Study Finds Consumers Hold Restaurants Responsible for Delivery Errors

Technomic Inc.'s recently completed "On Demand Delivery: Disrupting the Future of Foodservice" study confirms that even if restaurants have a formal agreement with third-party ordering portals and delivery services, the majority of consumers (76 percent) hold the restaurant at least partially responsible for any errors.

"This puts operators' brand reputation at risk each time a customer orders delivery through these services," says Melissa Wilson, a Principal at Technomic Inc. "Even if delivery is not a current strategic initiative, operators should educate themselves about and understand the dynamics of the third party delivery market so they can put guardrails in place to maintain quality and brand reputation."

The On Demand Delivery study helps operators and third-party delivery services interpret the evolving dynamics with this distribution channel to strengthen their ability to create effective strategies for capitalizing on this emerging trend, devising plans related to the potential impact on operations, product mix and store design or developing their own delivery offering.

Additional findings from this study include:

Third-party services are generating additional business for casual dining restaurants and other concepts that do not offer delivery: More than a third (34 percent) of third-party users reported ordering from casual dining restaurants and 14 percent had ordered from family style restaurants that do not offer delivery on their own.
Chain restaurants are almost twice as likely as independents to receive delivery orders: Two thirds of delivery orders either placed directly with a restaurant (69 percent) or via a third-party service (66 percent) were from a chain restaurant.
One in five third-party service users ordered a burger: Although pizza still dominates the restaurant delivery space, third-party service users are taking advantage of the wider variety of options available and ordering items that restaurants have hesitated to offer for delivery themselves.

The data, rankings and insights provided in the "On Demand Delivery: Disrupting the Future of Foodservice" study were developed using primary research including qualitative research with third-party delivery customers and an online survey with 2,800 consumers who use either third-party delivery or restaurant-operated delivery services. Additional insights were obtained from interviews with third-party delivery providers and restaurant executives. Secondary research, including profiling of leading third-party providers also was employed.