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BACK OF THE HOUSE
SOMMELIER OF THE MONTH
FOOD & BEVERAGE MAGAZINE was created by Publisher Michael Politz with the expert help of original advisory board members: Bobby Flay, Wolfgang Puck, Emeril Lagasse, Mario Batali, Kerry Simon and David Burke.
this month on the cover
“Candy is dandy, but liquor is quicker.”
Publisher - Micheal Politz • Food & Beverage Magazine® is owned and published electronically - Willy Wonka by Beautiful People LLC. Copyright 1995-2016 Beautiful People LLC. All rights reserved. Food & Beverage Magazine® and distinctive logo are trademarks owned by Beautiful People LLC. “fb101.com” is a trademark of Beautiful People LLC. No part of this electronic magazine may be reproduced without the written consent of MICHAEL Food & Beverage Magazine. Requests for permission should be-directed to:POLITZ editor@fb101.com. The information contained has been provided by such individual, event organizers or organizations. The opinion expressed in each article is the opinion of its author, organization or public relation firm. Nor are we afflicated with any other Food&Beverage or Hospitality publication. Articles and Comments are welcome, but they should be on-topic and well-expressed.
Food & Beverage Magazine
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MUSIC FOR FOODIES
What Other Bars and restaurants depend on their suppliers for food items, linens, beverages, and everything else that keeps their businesses operating. These suppliers service many establishments in any given area, and although they offer some variety, they can’t always accommodate each bar or restaurant’s unique branding theme. Instead, it’s up to the owners of these establishments to be creative with their recipes, décor, lighting, furniture and ambiance to offer their customers something different, and hopefully, do more than break even. This is where music can play an important role. By nature, the music of different songwriters is unique. It’s what keeps people from getting bored and why they listen to new songs as well as oldies, never lacking in a variety of favorite artists to choose from. Multiply this by the number of genres there are, including the ones that are hybrids and cross-over styles, and you’ve got an abundance of music to choose from to market your business. No other business tool can claim the same versatility. By securing a BMI music license, you not only have legal access to nearly 13 million songs from more than 800,000 unique songwriters for one annual fee, you have the important ability to choose how and when to play these songs in your business. Whether it’s live music every night, recorded music in the background, or TVs that bring your customers into the sports arena from the comfort of your establishment, you have options.
Food & Beverage Magazine
Pictured (L-R) Alabama Restaurant & Hospitality Alliance Director of Member Relations Shea Perkins, Little Engine Broadcasting President Terry Barber, BMI songwriter Clint Daniel, Alabama Restaurant & Hospitality Alliance President/CEO Mindy Hanan, BMI songwriter Kristen Kelly, Eastside Grille owner Eric Duggan, BMI songwriter Jimmy Stanley and BMI’s Dan Spears.
So, how do you figure out what music to play? Look at your customer base and experiment. Ask your servers for their input. They may not only give you great ideas, but feel like they contributed and are part of the experience, which is good for you and your business. You might even ask some of your regular customers – they’ll probably be flattered that you asked for their opinion and you’ll build an invaluable relationship with them. And while you experiment with BMI music, you’ll only pay for what you play with the option to change your fee up to three times per contract year. All this is what versatility really is – an opportunity to create your own niche that your customers will come to look forward to. BMI supports you in your decision to market yourself and we’re happy to answer any questions you have about music licensing at (800) 3251395. You can also check out our website at bmi.com and find out how we support songwriters, who also uniquely market themselves. These efforts keep the world of music spinning, because when writers are paid for their creativity, so are businesses
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Lisa Loeb
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TRENDS IN CUISINE
Food & Beverage Magazine
CALI’ FLOUR FOODS
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COVER STORY
F&B Mag • Do Your Kids Like It? Have You Ever Snuck Veggies Into Food For Your Kids Before?
Amy •
WITH
AMY LACEY F&B Mag • What Made You Decide To Market Your Product? Amy •
Cali’flour Foods has come a long way in such a short time. I am still trying to wrap my head around how quickly things have progressed. I remember when we started this project as a simple kitchen experiment. My kids were eager to help me make pizza and became instrumental in the whole process. Thanks to my daughter, Caroline, we developed our now patent-pending process that allowed us to keep the crust clean and simple. After some trial and error, we realized that we were able to make a consistent product. We started serving them to friends and family and everyone suggested we introduce this product to a wider market.
Once we really established a good crust, the ultimate test was their reaction. They love it, and I couldn’t be happier about that! I’ve tried multiple ways to sneak healthy things into their diet before and this pizza is by far the best one. My children mean the world to me and they have been nothing but supportive.
F&B Mag • Who Is The Target Consumer? What Do They Look For In Food? Amy •
The community we serve is looking for a healthy, clean product. Being someone who requires quality food to stay healthy, I understand how important that is. Community is really not the right word, however, we consider every consumer to be part of our Cali’flour family.
This family is made up of a wide spectrum of individuals from those simply trying to make healthy choices in their diet to those with serious medical conditions. People who have gluten sensitivity, diabetes, Crohn’s disease, celiac disease, lupus or other autoimmune diseases.
This product allows them to enjoy pizza and bread-like foods again, without the hassle of Originally, we started out at our local farmer’s market and a complicated recipes and hours spent in the local grocer. Once we started selling online things took off. kitchen media from our Cali’flour Family. We have The business continues to grow at an exciting pace and the future looks bright, indeed. Food & Beverage Magazine
had people from all over the country saying that we are changing their lives.
CALI’ FLOUR FOODS
Seem silly to suggest that a pizza company can say that. However, these are diabetics, who can once again enjoy pizza without worrying that their blood sugar levels will spike. Mom’s whose diabetic children can now feel normal because they can have pizza like their friends do. People with gluten sensitivity or food allergies that do not feel limited or cheated in their food choices. They inspire us to make a superior product, and that is why we are excited to announce that we will be using organic cauliflower very soon. High-quality standards mean you really do get what you pay for!
F&B Mag • Why Is Gluten-Free Important? Why Is It Important To You?
Amy •
Gluten-free is important for those of us who have a serious reaction but still want some comfort food. It’s also important for those who simply want to be healthier by eliminating gluten from the diet. Regardless of your dietary beliefs, I think it’s important to have options. Personally, I have lupus, so gluten is a no go if I want to keep that at bay.
F&B Mag • What Is Your Definition Of Success? Amy •
Our success is due to our loyal following and this has enabled us to give back more to the community. Success is when you do well enough that you can start giving back to the community. As leaders in this industry, we at Cali’flour Foods have a great opportunity to make a difference on many levels. With the kind of popularity that is propelling our products into new stores daily and nearly 300,000 monthly visitors to our website, the chance to increase our impact is thrilling.
There are a few organizations near and dear to our hearts. These organizations are making a huge impact and we are proud to say that we support The Mentoring Project, The American Diabetes Association, Lupus LA, and The Apolis Market Bag which provides fair trade jobs in third world countries. You can learn more about these great organizations at califlourcares.org.
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F&B Mag • Cali’flour Foods Is Operated Predominantly By Women. Was That Intentional?
Amy •
This was a totally unplanned but natural evolution in our company. As an entrepreneurial woman, I think it’s very important to invest into the idea of women in business. I didn’t set out to create a company operated by women, but the facts speak for themselves. We’ve come a long way and have an awesome company because of these dedicated women. We take pride in what we do and hope that we can inspire other women and young girls to be entrepreneurs
F&B Mag • Do You Have Any Advice For Women Entrepreneurs?
Amy •
Do what you love, and you’ll be successful. Don’t let anyone tell you that you can’t achieve your goals for any reason. Surround yourself with a great team and find one or more mentors that can help guide you through the rocky shoals. As with every new company, we have made our fair share of mistakes but have never given up. We have never lost sight of who we are and where we want to go. Every obstacle and every challenge is the way to further your knowledge, your strength, and your commitment to your goals.
F&B Mag • Where do you see Cali’flour Foods going in the future?
Amy •
In 2018, we will be working with some great social media influencers and chefs in the marketplace. Our goal is to get the product into as many brick and mortar grocery stores as we can, and we’re working hard to encourage our community to get involved by asking local grocers to carry our product. We are also in the process of developing new products, so stay tuned by watching us on all the social channels including Facebook, Instagram, and YouTube. You can also stay connected and receive promotional information through our weekly emails by signing up at califlourfoods.com.
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