| November 4, 2009 | News for the restaurant/foodservice industry |
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- The rise of the gastropub
Neighborhood bars that offer more than the typical pub fare have found a new name for themselves: gastropubs. The Spotted Pig in New York became the first U.S. gastropub in 2004, offering dishes such as lamb stew, gnudi and wine, but since then many others have opened around the country. Linguists might not like the word, questioning its relevance and construction, but many admit that the term has staying power. The Denver Post
(11/4)
      
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On the Menu
Have you dined at a gastropub?
 | Yes, and I love the concept. |
| Not yet, but I'm eager to try it. |
| I have no interest in gastropubs. |
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- Kona Grill appoints new CEO
Marc Buehler, the former chief executive of LS Management, which owns Lone Star Steakhouse, has been named chief executive and president of Kona Grill, an American grill and sushi bar. Buehler, the co-chairman of the National Restaurant Association's Marketing Executives Group, also will sit on Kona Grill's board of directors. The appointment is effective immediately. Food Business Review
(11/2)
- Illy looks to fill American coffee cups
Italian coffee marketer IllyCaffè SpA is trying out a new retail plan to reach U.S. coffee drinkers. The company is offering cafes that want to sell Illy coffee a certification program under which the businesses use Italian equipment, recipes, techniques and, naturally, Illy coffee. So far, 28 shops in the U.S. boast the "Artisti del Gusto" certification. The Wall Street Journal
(11/3)
- Chefs bring fine-dining twist to family meals
Two California chefs are teaching home cooks how to turn traditional family meals into fine dining in newly released cookbooks. Thomas Keller, the chef at Napa Valley restaurant Ad Hoc, walks people through soft-cooking eggs, roasting chicken and other common techniques. Mark Peel, chef at the Los Angeles restaurant Campanile, focuses on recipes for meals such as chicken pot pie and spaghetti and meatballs. None of the recipes is quick and easy, the chefs say, but they are designed to teach people how to be better cooks. Los Angeles Times
(11/4)
- Coffee chains expand in the United Kingdom
 The United Kingdom's coffee chains, including Caffe Nero and Costa Coffee, continued to open outlets despite the global recession, according to The Local Data Co. Even independent coffeehouses increased their market share by 1%. Executives at the coffee chains credit people's coffee habits as well as the coffeehouse culture that allows people to use free Wi-Fi and hold meetings for the continued demand for their stores. The Independent (London)
(10/30)
- Sakoon restaurant turns the spotlight on Indian cuisine
A new Indian restaurant near Silicon Valley could help raise the profile of Indian cuisine in the U.S. and the chef who runs the kitchen. With a decor that made one restaurant critic feel as though he had "walked into a carnival," Sakoon is a glittery, high-energy restaurant that melds contemporary presentations with chef Sachin Chopra's modern take on traditional Indian cuisine. Restaurant-Hospitality.com
(11/1)
| Innovation & Ideas |  | |
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- Catering could be a boon for restaurants
Catering services could hold substantial growth opportunities for quickservice restaurants in the coming years, a study found. More consumers are entertaining at home and at least 40% are buying prepared food for celebrations, according to the Technomic study. With customer traffic falling and catering becoming one of the fastest-growing segments of the industry, some restaurants are already jumping on the trend. QSR Magazine
(11/2009)
| Menu Trends | | |
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- Bars turn up the heat in cocktails
More bars are using chilies and dried spices to add a little kick to their cocktails, and the results are boosting sales. The drinks, such as margaritas sprinkled with fresh ginger and Bloody Marys made with chipotle vodka and tomato water, are helping the bars put a distinctive spin on their offerings and spurring repeat business from customers. RIMag.com
(11/2)
- Butterscotch makes a comeback in restaurants
Fine-dining restaurants are returning a childhood staple -- butterscotch -- to their establishments. The flavor is turning up as custard, in puddings such as the apple-butterscotch bread pudding, and even as a toddy drink. The resurgence of butterscotch in the Dallas-Fort Worth region comes with the advent of fall and winter, when "people are craving these kinds of things," says chef Derrick Paez of Aventino restaurant. Fort Worth Star-Telegram (Texas)
(11/3)
- Spicing up dishes with Key lime
While Key limes are known for adding their tartness to sweet dishes, such as Key lime pie, the fruit also can be a boon to more savory meals, as long as cooks can strike the right balance to avoid being overwhelmed by their bitter taste. Adding the limes to dishes with spices or rich textures, such as with guacamole, marinades or ceviches, can help tamp down the sharp flavor. Key limes also blend well with the sweetness of coconut. Los Angeles Times
(11/4)
| Public Policy News | | |
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- White House chef lends a hand in making policy
When he's not cooking for the Obamas, White House chef Sam Kass is helping them craft policy on child nutrition, according to this article. Kass is a strong promoter of the first lady's healthy living program, but he also sits with President Barack Obama's senior policy advisers to discuss children's health and other food initiatives. The dual role for a White House cook is unique, politics watchers say, and not without some controversy. The New York Times
(11/3)
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| The Buzz(CORPORATE ANNOUNCEMENTS)
Digital Dining can Increase Sales 30% while Reducing Labor 10% - Throw out your OLD POS technology and increase your sales with Digital Dining's Handheld POS. No bigger than a scratch pad, your servers can send orders tableside, speeding up table turns while enhancing guest satisfaction and employee productivity, resulting in increased sales.
The Classic Bloody Mary wouldn't be authentic without TABASCO® brand Bloody Mary Mix. Invented in 1921 by a bartender in Paris, the Bloody Mary was the spicy drink of choice for fun-loving people of that era and is still a favorite today. TABASCO® uses the perfect blend of bold flavors and all-natural ingredients for a Bloody Mary made just right! For TABASCO® Bloody Mary recipes, visit TABASCOfoodservice.com
The Florida Department of Citrus is All About Foodservice — Built exclusively for foodservice professionals, the new website encourages those in the industry to learn more about the benefits of including Florida citrus in their operation. From menu innovation to promotions to building bottom lines, the FDOC is here to help.
From Doug Bergeron, VeriFone CEO: Heartland Customer Support
VeriFone's support relationship with Heartland Payment Systems ends 12/31/2009. To ensure continuous support throughout the holidays, VeriFone is offering FREE technical support of VeriFone devices to all Heartland customers. Register at http://heartland.verifone.com or 1-888-887-8199 by 12/15/2009.
Interested in learning more about advertising in the National Restaurant Association SmartBrief? Contact Linda Blau at 212-677-5795 or lblau@smartbrief.com.
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Support ProStart; spice up your cooking
Log on to QVC.com to support high-school culinary arts and hospitality management programs. For every 23-ounce bottle of Coach's Low Country Boil Seasoning sold through QVC, Coach's Low Country Brands will donate $2 to the National Restaurant Association's ProStart program. To order Coach's Low Country Boil Seasoning, call (888) 345-5788 or visit QVC.com.
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Now accepting applications for Kitchen Innovations Awards
The prestigious KI Awards program recognizes the most innovative equipment from around the world at the National Restaurant Association Restaurant, Hotel-Motel Show, which will be held May 22 to 25, 2010, at Chicago's McCormick Place. All applications are judged by an independent, expert panel of industry leaders. Companies interested in applying can do so online through Jan. 8, 2010, at www.restaurant.org/show.
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