FOOD & BEVERAGE MAGAZINE AUGUST 2018 by Food & Beverage Magazine

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Original Advisory Board

David Burke

Kerry Simon

Bobby Flay

Wolfgang Puck Emeril Lagasse

Back of the House

Michael Politz Publisher

Donsh’e Usher Gary Coles Cristina Carpio Creative Director International Columnist Editor —

STAFF COLLIN MILLINGTON

KENNY SHOEMAKER

SALES DIRECTOR

NATIONAL SALES DIRECTOR

CELESTE CHING VP DIGITAL INVESTMENT

MARSHA FISCHER WEST COAST SALES

BARB ROGERS PROGRAMMATIC

C O N TRIB UTO RS CRISTINA CARPIO INTERNATIONAL COLUMNIST Food and Beverage expert

SUB SC RIBTIO N S SUBSCRIBE ONLINE www.fb101.com/digitaledition/

Publisher - Micheal Politz • Food & Beverage Magazine® is owned and published electronically 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 Food & Beverage Magazine. Requests for permission should be directed to: 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. W W W. FO O D BEVMAG .CO M

COVER FEATURE ARTICLE

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CHEF ROGER MOOKING Contents AUGUST 2018 INSIDE THE KITCHEN 06

GREAT WOLF LODGE

Introduces Inaugural Junior Chef Council The Nation’s Top Kid Cooking Show Champions and Culinary Tastemakers.

08 BEYOND THE LOBBY

Café D’Avignon, one of New York’s finest bakeries, will open its first retail storefront at 164 W. 36th Street, on the ground floor of the popular Moxy Hotel in New York City’s Garment District.

11 HEALTHY AT FAST FOOD RESTAURANTS Eating at fast food restaurants can be a minefield for those on a diet or are just tr ying to eat healthy. But all is not lost, with a little planning and a few stratagies in place.

TRENDS 26 PURPLE CARROT

Purple Carrot, the 100% plant-based meal kit company, is announcing new weekly meal plans to offer its customers more choice and flexibility when it comes their plant-based dinners.

28 HEALTHY DIET TRENDS

Being in good health is a goal that many of us strive to achieve. Among the many ideas that we have about getting a good healthy body is that of eating the right foods.

40 U.S. DINERS WANT TECHNOLOGY SevenRooms, the all-in-one reservation, seating and guest management platform for restaurants, today released its “Diners of the Future” report, which found that diners have increasingly high expectations for their entire restaurant experience,

GUY FIERI AND ROBERT EARL LAUNCHES “CHICKEN GUY!”

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THE RISE OF COLD BREW Cold brew coffee is the latest beverage trend with double digit menu growth in recent years.

Make no mistake though, cold brew is not a passing fad.

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COMING IN SEPTEMBER 2018

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CHILDREN IN THE INDUSTRY

GREAT WOLF LODGE Introduces Inaugural Junior Chef Council The Nation’s Top Kid Cooking Show Champions and Culinary Tastemakers To Create Menu for Kids by Kids Great Wolf Lodge is excited to announce the formation of a Junior Chef Council, a panel comprised of the country’s top kid chefs and culinary tastemakers who will come together to advise on and help develop a new kids’ menu for the company’s 17 indoor waterpark resorts. The Junior Chef Council is the culmination of an extensive search to identify youthful and passionate culinary talent who will bring a unique perspective to Great Wolf Lodge’s ever-evolving and innovative food and beverage program. Great Wolf Lodge’s Junior Chef Council members include MasterChef Junior Season 2 winner, Logan Guleff (15) and MasterChef Junior Season 5 winner, Jasmine Stewart (13); Jonas Cora Ehrlich (12) and Gavin Cora Ehrlich (10), sons of Iron Chef Cat Cora and wife, Nicole Cora Ehrlich; Madeline Zakarian (11) and Anna Zakarian (9), daughters of Iron Chef Geoffrey Zakarian; and Conrad Elliot (8) and Jed Elliot (6), sons of Chef Graham Elliot. While Conrad is an official member of the Council, Jed will serve as the Council’s official taster, ensuring his brother and other members are delivering on the culinary goods.

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Great Wolf Lodge has placed a tremendous emphasis on expanding and enhancing the culinary offerings found at its family-friendly resorts over the past two years. With the launch of its Colorado Springs resort 18-months ago, the company introduced an elevated farm-to-fork dining experience called Barnwood that has now expanded to three additional resorts; and it recently established a food hall style Tex-Mex restaurant called Timbers Tacos which debuted at new resorts in Georgia and Illinois. The new kids’ menu will initially be featured exclusively at full-service restaurants at Great Wolf Lodges across North America. “The idea of a Junior Chef Council is something we have been discussing internally for the past year. We’ve really enriched the culinary offerings for parents, and thought it would be fun to create a menu for kids, by kids,” said Great Wolf’s Vice President of food & beverage, John Suley. “And these are no ordinary kids, these are true junior chefs who have been around the culinary arts for years and will help create a kids menu unlike any other in the country.”

The six-person Junior Chef Council brings a diverse culinary background to Great Wolf, and will work together on developing a completely new kids menu. The talent level is equally impressive. Logan and Jasmine each won a rigorous TV cooking competition, while the other members of the Junior Chef Council bring a different degree of culinary experience to the group, being children of some of the world’s most talented chefs. When asked why they wanted to be part of the inaugural Great Wolf Junior Chef Council, these young chefs and tastemakers all hit on a similar note. “When I was approached about partnering with Great Wolf Lodge and being a part of the inaugural Junior Chef Council, I was immediately interested. I am tired of seeing bland kids menus that don’t offer any interesting choices, it tends to be the same basic items no matter what restaurant you visit,” said Logan, who recently won the prestigious Best in World Gourmand Award for his cookbook Logan’s Chef Notes and Half Baked Tales - a graphic novel adventure, making him the youngest person to receive this honor. “I love to cook and look forward to working with these other talented kids as part of Great Wolf’s Junior Chef Council. A lot of my friends have already gone or are planning to go to the new Great Wolf Lodge here in Georgia, so it will be fun to have my menu items featured there,” said Jasmine, who is inspiring kid home cooks to be better bakers with a new six-episode series, Jasmine’s Delightful Desserts, offered by lifestyle projects website Craftsy and its Cooking With MasterChef video lessons. “Cooking, for us, is as much about the overall educational experience as it is making great food. We are a family of eight so creating delicious recipes together that we all like teaches us something new each day, and we are really looking forward to learning within this group of young chefs and tastemakers,” said Jonas Cora Ehrlich and Gavin Cora Ehrlich.

“Food is a huge part of our life and we learn a lot cooking with our dad, so being part of something that gives Jed and me time in the kitchen with other kid chefs is really cool and should be a great experience,” said Conrad Elliot. “On family vacations, it is so helpful when everyone can sit for a meal at the end of an adventure filled day and be happy with the menu. We are so excited to chef it up for Great Wolf and bring kids across the USA yummy healthy plates,” said Anna and Madeline Zakarian. The Junior Chef Council will get together as a group later this summer at one of Great Wolf’s world-class resorts in order to collaborate on their menu with the resort’s executive culinary team, with plans to roll-out the menu nationwide later this fall.

About Great Wolf Resorts, Inc. Great Wolf Resorts, Inc. is North America’s largest family of indoor waterpark resorts with 17 locations across North America. The centerpiece attraction at every Great Wolf Lodge is the massive indoor waterpark featuring a collection of water slides, pools and play areas designed specifically for families with kids of every age. Beyond the waterpark families can explore a host of other attractions ranging from ropes courses and arcade games to miniature golf and family bowling. Every Great Wolf Lodge also offers MagiQuest, a mystical adventure game where players use interactive magic wands to discover relics and runes needed to defeat villainous creatures like goblins and dragons. Complimentary daily children’s activities can be found in the Grand Lobby including Yoga Tails, a fun and creative yoga class, and evening Story Time by the fireplace – a Great Wolf Lodge family tradition. Children can also enjoy meet and greets with their favorite Great Wolf Kids characters, including Wiley the Wolf, several times daily.

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F&B MAGAZINE COLUMN SPOTLIGHTING WHAT GOES ON BEYOND THE LOBBY OF MAJOR HOTELS ACROSS THE COUNTRY AND ABROAD. RESTAURANTS, BARS, LOUNGES, SHOWS AND STAFF PROMOTIONS

B E Y O N D T H E L O B B Y

Donshe Usher Editorial Director Café D’Avignon, one of New York’s finest bakeries, will open its first retail storefront at 164 W. 36th Street, on the ground floor of the popular Moxy Hotel in New York City’s Garment District. The new outpost, which will be the brand’s first non-food hall location and is slated to open before the end of 2018, will feature 875 square feet of retail space and large street-facing windows that offer passerby a direct look into the café. This new, larger store model will serve as the blueprint for future Café D’Avignon retail locations, as the brand is actively looking to open in high-traffic, mass-gathering areas in major media markets nationwide. “We are very excited to launch Café D’Avignon’s first retail shop inside the famed Moxy Hotel. It’s an honor to be positioned alongside the hotel’s other notable restaurant concepts, which are run by Tao Group, one of the most successful restaurant and foodservice company in the world,” said founding partner Bane Stamenkovic.

“We look forward to having Cafe D’Avignon contribute to the hotel’s overall character, while also bringing quality coffee and baked goods to New York’s Garment District, which, despite being a busy and bustling neighborhood for years, is only currently reinventing itself by further developing the food scene.” The bakery and coffee concept plans to use the new retail model to take on international coffee chain competitors, like Starbucks and NYC-grown brand Le Pain Quotidien, while focusing on offering both high-quality coffee and fresh, scratch-made bakery goods. Café D’Avignon’s roots as a wholesale bakery differentiate them from the competition by offering consumers an experience that they cannot get anywhere else: enjoying housemade breads and pastries alongside specialty coffee and espresso drinks. “America is starving for the next big thing in the coffee and café segment because the current market is saturated with concepts that either offer good coffee and mediocre food options, or good food and mediocre coffee,” said Dan Rowe, CEO & Founder of Fransmart.

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“Café D’Avignon is part of the third-wave coffee movement, offering quality coffee and fresh baked items that are unparalleled. The brand has seen great success in New York City’s most famous food halls, and, with the new retail model in tow, are positioned to take over in major markets nationwide.”

Today, Café D’Avignon’s varietal menu features sweet and savory freshly-baked pastries, breakfast and lunch sandwiches on homemade breads, quiches, and more, plus a coffee program showcasing Stumptown Roasters. Ingredients are sourced from local purveyors to create wholesome, flavorful foods that are focused on quality.

Café D’Avignon currently operates three locations in a few of New York City’s major food halls: The Plaza Food Hall, Dekalb Market Hall, and Essex Market. The brand is also plotting five franchised locations for the greater Orlando, Florida area, and is looking for experienced multi-unit foodservice operators to develop additional franchises in major markets across the country. Café D’Avignon is partnered with Fransmart, the industry leading franchise development company behind the explosive growth of brands like Five Guys Burgers and Fries, The Halal Guys, and Qdoba Mexican Grill, as their exclusive franchise development partner to grow the brand. To learn more about franchising opportunities with Café D’Avignon, please visit http://go.fransmart. com/l/16992/2018-01-30/37xnqy.

The bakery and coffee concept plans to use the new retail model to take on international coffee chain competitors, like Starbucks and NYC-grown brand Le Pain Quotidien, while focusing on offering both high-quality coffee and fresh, scratch-made bakery goods. Café D’Avignon’s roots as a wholesale bakery differentiate them from the competition by offering consumers an experience that they cannot get anywhere else: enjoying housemade breads and pastries alongside specialty coffee and espresso drinks.

About Café D’Avignon: Café D’Avignon was conceived from wholesale bakery Pain

“America is starving for the next big thing in the coffee and café segment because the current market is saturated with concepts that either offer good coffee and mediocre food options, or good food and mediocre coffee,” said Dan Rowe, CEO & Founder of Fransmart. “Café D’Avignon is part of the third-wave coffee movement, offering quality coffee and fresh baked items that are unparalleled. The brand has seen great success in New York City’s most famous food halls, and, with the new retail model in tow, are positioned to take over in major markets nationwide.”

D’Avignon, which began in 1992 when five childhood friends emigrated from Yugoslavia with a shared dream of bringing traditional European bread making to the U.S.’s East Coast. Over the last 25 years, Pain D’Avignon has distributed bread and pastries to Michelin-starred restaurants and the most highlyacclaimed hotels in New York City, namely The Plaza Hotel, Four Seasons, Mandarin Oriental, among others. The concept was named an ‘Essential New York Bakery’ by EATER NY and has been included in The New York Times, The New York Post, Parade, and QSR Magazine. Café D’Avignon operates three food hall storefronts throughout New York City and has six units in development: a retail shop in Midtown Manhattan, and five

The budding café was conceived from wholesale bakery Pain D’Avignon, which began in 1992 when five childhood friends emigrated from Yugoslavia with a shared dream of bringing traditional European bread making to the U.S.’s East Coast. The bakery quickly gained notoriety and began distributing bread and pastries to highly-acclaimed hotels - namely The Plaza Hotel, Four Seasons, Mandarin Oriental, among others and Michelin-starred restaurants across New York City. The concept was named an ‘Essential New York Bakery’ by EATER NY and has been included in The New York Times, The New York Post, Parade, and QSR Magazine to name a few.

franchised locations in Orlando, FL. For more information, please visit www.cafedavignon.com. About Fransmart: Fransmart is the global leader in franchise development, turning emerging restaurant concepts into national and global brands for over 10 years. Company founder Dan Rowe identified and grew brands like Five Guys Burgers & Fries and Qdoba Mexican Grill from 1-5 unit businesses to the powerhouse chains they are today. Fransmart’s current and past franchise development portfolio brands have opened more than 3,000 restaurants in 45 states and 35 countries. Fransmart and their partner brands are committed to franchise development growth—as of 2015, over 1,000 new restaurants are in development across their current portfolio. W W W. FO O D BEVMAG .CO M

TRENDS IN BEVERAGES

THE RISE OF COLD BREW

By Ariana Baio

If there is one thing most Americans have in common, it’s their need to fuel their lives with coffee. So, it’s no wonder that new coffee drinks constantly dominate the food and beverage market. Cold brew coffee is the latest beverage trend with double digit menu growth in recent years. Make no mistake though, cold brew is not a passing fad.

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he appeal of cold brew lies in the taste of an authentically crafted one. Once your guests experience the rich, smooth flavor, without the bitterness of traditionally brewed coffee, they’ll be fans for life.

Even though cold brew is often confused with iced coffee, the brewing process is quite different. It begins with coarse-ground Arabica beans, that are soaked in cool water for 12 hours or more. Since the grounds are steeped slowly, and without heat, the result is a strong coffee without the acidy or bitterness of conventional hot-brewed coffee. The grounds are then filtered out resulting in a coffee concentrate that can be diluted with water or milk. These drinks are typically served cold or over ice, but can also be served hot or mixed with other ingredients to create crafted coffee menu offerings. It’s no wonder this strong yet smooth-tasting coffee is growing in popularity. Adding cold brew to your menu is a great way to tap into this growing trend and drive profits for your operation. Brewing your own can be a messy and time consuming process that can require a lot of guesswork when trying to brew the right batch size. This challenge is solved by JAVA HOUSE® Authentic Cold Brew Coffee, that provides an authentic cold brew option to busy restaurants that may not have the time, staff or desire to make cold brew coffee from scratch. JAVA HOUSE® Pure Concentrate can make any size batch on demand without the need for messy coffee grinds and it is shelf stable for 12 months. All you need to do is add four parts water to one-part JAVA HOUSE® Authentic Cold Brew concentrate. For operations that want an even simpler solution, JAVA HOUSE® provides 32-ounce ready to drink bottles that are perfect for back of the house preparationjust pour over ice. And for customers picking up or on-the-go, there are single serve 10-ounce bottles in Colombian Black, Lightly Sweet or Frappe varieties Made with just coffee, water and time, JAVA HOUSE® offers an authentic cold brew coffee for establishments looking to add this popular drink to their menu.

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COVER STORY

“My goal has always been to use food as a tool to bridge people from different cultures.”

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CHEF MOOKING RISES TO THE TOP CELEBRITY CHEF ROGER MOOKING has become one of Canada’s most renowned chefs and a global culinary icon. Canadian raised but born in Trinidad, Roger is strongly influenced by his family. His grandfather migrated to Trinidad from China and opened a grocery store plus a bakery on the island. His dad owned his Chinese restaurant in Bonaire, a small island in the Caribbean. He spent a lot of time with the Chinese chefs absorbing everything he can. At 15 years old, he landed his first cooking gig and ran a breakfast line for a restaurant where he grew up in Edmonton, Alberta. But Roger was not always all about cooking; he spent a lot of his time in the recording studio. “At that point in my life, I used to take all my money from the restaurant and spend it in the recording studio”. He says he got good at making music and it dominated his life for many years. Music also had him move to Toronto at 18 years old. After two decades of performing on stage and releasing albums, Roger accomplished what every Canadian musician would dream of; he became a Juno, award-winning musician. He claimed he eventually fell out of love with music and finally called it quits to focus solely on cooking. He decided to take his culinary passions seriously and enrolled at George Brown Culinary Management in Toronto. He took any job he could in the kitchen to learn and worked at a local French bistro and picked up a few skills from a Swiss-German chef. After graduation, he continued to work and got a job at a hotel’s premiere restaurant working under talented Chefs brought in from France. He learned a lot working the line and worked around some other great chefs where he had the opportunity to learn a variety of food service styles. Roger even ventured into catering and consulting on many food and beverage operations throughout his career including “Twist by Roger Mooking”, located at the Toronto Pearson International Airport. The restaurant showcases Chef Mooking’s flair for incorporating global flavors and ingredients into locally sourced North American dishes. But how did this Trinidadian-Canadian find himself travelling the world and representing Canada in the global culinary stage? His TV journey started with his first show Everyday Exotic where he was the host and co-creator. “My team sold my first show, Everyday Exotic, around the world and then to America and that is when I started working with Cooking Channel and became a part of the Food Network family.”

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COVER STORY

Roger even ventured into writing and became an author of an award-winning cookbook. The opportunities just kept knocking and eventually appeared and hosted some of the popular food shows which aired not only in North America but globally. His current show, Man Fire Food, is now on its 8th season. Man Fire Food is considered one of his biggest hits and his longest-running show. With the popularity only continuing to grow over the years, Roger says it is rare for a show to reach three seasons. He is thrilled that Man Fire Food surpassed and exceeded all of his expectations. “ A lot of people who work on this show continue to spend a lot of time and energy into trying to continue to excite the lovers of the show.” He says it gets harder every year but the team is so dedicated and always strives to keep it fresh for the fans. Roger travels mostly around the continental USA but has also gone to other parts of the world in season 8. The show is looking to expand the borders even slightly further. “I am seeking anyone who is passionate about uniquely cooking with live fire”. He says the uniqueness may come in the form of a technique, how they use the fire, the type of wood they use, the contraption they cook on or simply just the person’s personality. He confessed that he is infinitely curious and not so secretly obsessed with fire from a young age. Whether it’s going to Jamaica and cooking fish on the beach, or visiting Puerto Rico a couple of years before the storms to explore the beautiful island and its food, Roger certainly enjoys making friends all over the world. “We work to make our guests feel comfortable and part of our family while we are with them and that translates on camera as being very natural.”

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It has been an amazing experience for him to learn all different techniques from chefs, home cooks, and fire aficionados from the show. “They open their toolkit and share with me their most treasured secrets.” To him, that is an honour and says that kind of access usually takes years to earn. With everything that is going on and all the successes, how can someone stay so grounded? “I have kids who don’t care that I’m on TV, I’m their dad. I have a wife who will put me in my place if I fall out of line”. He also relies on his closest friends to tell him like it is especially the ones who are Trinidadian and Caribbean just like him. Roger also credits meditation in a big way. “I spent a few tumultuous years of my life training with a monk, and he taught me many ways of self-management, one of the key tools is meditation. “It has a way of connecting you to the ground unlike anything else”. He also does a decent amount of charity work. He claims this takes him outside of his current day to day reality. He also opens himself up to lend a helping hand when needed especially for people in the culinary industry.“ People trust me off the bat, and that is a blessing.” But Roger refuses to be called a mentor because he says the people who ask for advice often end up teaching him more than he could ever hope to help them. Being a global celebrity, Roger does not take his Canadian citizenship and his heritage lightly. “I feel a responsibility and privilege to represent Canada in the world as much as I do to represent visible minorities”. In many ways, he says his perspective is very inclusive and always mindful of speaking to a global audience. His fun presence on camera is also reflective of him paying homage to other countries when filming Man Fire Food. “My goal has always been to use food as a tool to bridge people from different cultures.”

CHEF MOOKING RISES TO THE TOP He finds it interesting that he can share a meal with someone and get a sense of who they are and their upbringing without even speaking the same langua language. He believes that there are so many nuances in the ritual of eating. His focus is on making food that is deeply rooted in a variety of cultural traditions while finding common ground. He likes making a new dish that speaks all of those languages cohesively. “I am always looking to present food in a simple, approachable package but the thought process and touch points are often poured over and refined till the food, the flavour and the respect for the story are honed.” His advice to young chefs who aspire the same goals is to build their skills before they worry about their brand. He believes time-tested brands have a solid foundation. “Great brands are all built on innovation, but before innovation can take place they need to have an intimate understanding of the fundamentals of the industry to understand how they could disrupt them in their respective ways”. He always tells young chefs that you can build a brand simultaneously, but the risk is that the foundation is not stable enough and that brand disappears just as fast as it came up. He is speaking from experience as he’s seen this happen time and time again in the music and television industry specifically. There is no stopping this husband and father of 4. He considers raising his kids and staying married to a fantastic woman and is without a doubt his most significant achievement. Success comes with a price and Roger, however, balances it all somehow. “It’s a team effort, and everyone in the family is a part of the balancing act in their own way. My wife is a superhuman and a true gem of a woman.” He is also grateful to have been able to build a career as a person of colour without sacrificing his integrity and sticking to the greater goal.

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“In many ways, I have the added responsibility of representing minorities in a very public way, and this is something I am very aware of and try to represent as honourably as possible every day.” What’s next for Chef Roger Mooking? Well, he says he doesn’t know, but he sure has lots of ideas. “There are such a variety of stars that need to align at the right time in the right place at any given moment to make that next project come to fruition.” He says he is always working on being better and dreaming up new things and working towards bringing those things to life.

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Thank You,

Chef Mooking

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QSR- TRENDS IN RESTAURANTS

CAN YOU EAT HEALTHY AT A FAST FOOD RESTAURANT?

Eating at fast food restaurants can be a minefield for those on a diet or are just trying to eat healthy. But all is not lost, with a little planning and a few stratagies in place you can minimize the unhealthy impact of most fast food restaurants and stick to your diet. You have changed your eating habits to align with your decision to live a healthy lifestyle but you find yourself with only fast food restaurants for lunch. Due to hypertension your doctor has put you on a low sodium diet but your kids keep nagging you to take them to McDonalds. After a thorough diet evaluation you have chosen a low fat diet plan to lose those extra pounds but your friends love to eat at Subway. Do any of these scenarios sound familiar? The bottom line is can you eat at fast food restaurants and still adhere to whatever diet plan you have chosen to follow? You can definitely minimize the unhealthy impact of most fast food restaurants on your diet plan by choosing menu items that are better for you than most. But before we get into the details let’s review the basic tenants of healthy eating. Avoid foods with saturated fats and trans fatty acids, load up on fruits and vegetables, choose whole grain foods, choose foods low in cholesterol, don’t drink your calories and watch your portions. The two healthy eating basics that you can follow to a “T” are don’t drink your calories and watch your portions. Choose either a diet soda or, better yet, ask for water. Do not supersize and select the smallest size available. There that wasn’t hard and you can apply these two basics to any fast food, or for that matter any fine dining, restaurant. The other basic tenants require a little prior planning to satisfy effectively. Almost every fast food restaurant has nutrition information available on their website. For example if you type in Subway in the Google search window the third item on the drop down menu of suggestions is Subway nutrition. Click on the first item and it takes you to the nutritional information for Subway. There is a ton of information including fat, fiber and sodium tips and printer friendly nutritional information. The fat, fiber and sodium tips provide specific information on what sandwich to order and also what toppings to choose and which toppings to avoid – excellent information. What do you do if forget to do your research? The first choice is to inform the staff your specific diet requirements (emphasize that your doctor has put you on a special diet this should get you special treatment) and ask what menu items satisfy your requirements. Your second choice is review the menu while you’re waiting in line and with the basic healthy eating tenants in mind make your best guess.

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Let’s say you made you best guess and when you get back to the office or home and check the nutritional and caloric values on the fast food restaurants website you discover that what you just had for lunch was loaded with calories, saturated fat and cholesterol. Ouch! All is not lost, just adjust what you eat for the remainder of the day so you don’t go over your daily caloric limit and burn the experience into your memory so you don’t make the same mistake the next time. Another strategy, especially if you are eating with family or friends, is to bring your own healthy lunch. Most fast food restaurants will not make a fuss if your lunch companions are ordering from their menu. This will generally be more difficult to pull off if you are eating alone but can be done if you select a couple of healthy menu items to compliment what you brought from home. My final recommendation is to select a couple of healthy sides and don’t select a burger or sandwich. For example, if you find yourself at Wendy’s you can get a side salad and a baked potato. Just be sure not to load up the potato with cheese , bacon or chilli and choose a fat free or low fat salad dressing for your side salad. You can now walk into a fast food restaurant and have a plan in place that won’t bust your healthy eating or diet plan. With all this in mind you don’t want to eat at fast food restaurants on a regular basis unless based on your research into the nutritional and caloric value you can stick with your diet.

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FOOD - PRODUCTS

FOOD GRADE BUCKETS AND OTHER FOOD STORAGE CONTAINERS

You can easily and readily discover a way to help keep your food, and one of the better and more practical strategies is using a food storage system. For example, you can select food grade buckets You can easily and readily discover a way to help keep your food, and one of the better and more practical strategies is using a food storage system. For example, you can select food grade buckets, glass food storage containers, and / or Mylar food storage bags for you to store, freeze, or preserve the food. Possessing a plastic food grade bucket for storage is without a doubt a wonderful way to solve all of your problems. Numerous buckets can come with lids and also handles which will mainly be best for you. Clearly, having lids will prevent anything at all toxic and even pests from getting into your food, and the handles can make transportation easier. It is worthy of bringing up that food storage buckets are generally efficient as well as safe. Try color coding the actual lids to your food containers with crimson, blue, or white colored lids that anyone can get individually. In the event you aren’t drawn to utilizing food grade buckets and you just want to safely and securely keep your leftovers in your fridge freezer or perhaps fridge, a good option would be to try using a glass food storage container. Most of these even come with lids and they are straightforward to store exactly like food grade buckets. The particular glass base tends to make all of them easy to slide in as well as out of various other storage containers with out getting caught. Another quality about glass food storage containers is without a doubt the fact that they are oven, microwave, and dishwasher safe. Organization can be simple due to the easy click lids which can be attached to the bottom, as well as looks are often quite reasonable. Keeping the simple snap lids can make life less complicated in the sense that you never have to go digging for any matching size lid. Mylar food storage bags tend to be great for lots of things; if it is emergency food supplies then this is the route you need to take. Sealing air snug, the food within these bags can last a long time If you’d like you can use Mylar food storage bags as a lining for your food grade buckets. If you’re going to store food for a long period of time, it’s well worth realizing Mylar food storage bags can be heat sealed by using a vacuum sealer. You can buy the bags thick and / or thin. The thick bags are definitely more efficient and are used to store foods for much longer time periods as well as thin bags are used simply to package your foods safely and securely for your fridge or even pantry. Mylar bags are classified as the very best simply because using the foil lining inside, you are able to keep your food for some time with out it decaying and / or stinking.

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By having this food storage equipment you will be assured of having the capacity to store aside any item you would like. The expense of the merchandise and their functionality make them worth it! While each one system is unique and has its very own traits , all of them carry out one job flawlessly: keep food fresh as well as make it last.

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GROCERY SECTION

EMPOWER YOUR SHOPPING EXPERIENCE Healthy living begins with healthy eating and healthy eating beginswith healthy shopping... Regardless of what nutritional program you are following whetherit is low fat, no-sugar, low carbohydrate...

ealthy living begins with healthy eating and healthy eating begins with healthy shopping... Regardless of what nutritional program you are following - whether it is low fat, no-sugar, low carbohydrate, or based on some other method - there are always healthier choices that can be made when you are shopping. Support your nutritional program week-by-week and day-by-day by ensuring that you stock up on the wholesome foods you need for your meals and snacks. Having the right food on hand helps you avoid eating the wrong things such as food, which are too high in fat, calories, sodium, and sugar. Additionally, shopping wisely helps you eat more of the good things like fibre, vitamins, minerals, and antioxidants. Use the suggestions below to avoid supermarket “traps” and help

Plan The Shop & Shop The Plan -----------------------------Put on your ‘thinking cap’ and make a list of the foods you need before you shop and stick closely to it. Plan your shopping around your favourite meals and recipes & don’t be tempted bythose wayward specials that may fall outside of the foods best for your program.

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FOOD • PRODUCE • BEVERAGES

HALT! Don’t Shop When You’re Hungry-Angry-Lonely-Tired ------------------------------

Heed this word and make sure to eat before you shop to avoid impulse buying or stocking up on items you may regret later.

Begin With Colours ------------------------------

Fill up your shopping cart first in the produce section with lots of vitamin-rich vegetables and fruits. Select a variety of colours, flavours and textures to add interest and varietyto your meals. Be adventurous and go for exotic fruits or vegetables that you may not usually choose.

Read Labels ------------------------------

Supermarket aisles are avenues to greater nutritional knowledge as the food label offers more complete, useful and accurate nutrition information than ever before. Become a fervent ‘label reader’ and scrutinize packaged foods, dressings and sauces before purchasing.

Choose Individual Servings ------------------------------

When buying chicken, fish or meat, get single mealsize servings that you can freeze and use as needed. That way you’ll always have good-quality fresh protein on hand and won’t be tempted to eat more than your body wants. Likewise, buy fresh vegetables like mini carrots in small packages too. They’ll stay fresh and make convenient “on-the-go” snacks.

Avoid The “Aisle Of Weakness” ------------

In all honesty, everyone has their “aisle of weakness”-be it the ice cream, cakes or sweet section. Do yourself a favour and avoid mouth watering temptation by steering completely clear of the entire area. And this “aisle” (or “aisles”) is usually found in the centre! So, shop the perimeter of the store first, which is where you find the healthier foods.

Tantalize & Excite Your Taste Buds ------------

Don’t Feel Deprived ------------

Even though there are certain foods you’ll want to avoid on your nutritional program, the supermarket is packed with a great variety of health-friendly food items. By choosing a variety of the foods you enjoy, and watching your portions, you need never feel deprived -no matter what foods you choose. Make moderation your goal, you decide how much and how often. Healthy eating doesn’t mean feeling deprived or guilty.

Final Check ------------

Before you check out, ask yourself (honestly!) if there is any item in your shopping cart that you could remove to better support your program. Put yourself and your optimal nutritional program before all else. When you shop healthily, it is a great contributor to the ‘feel good factor’!! Additionally, consider clearing your cupboards and fridge of any foods that don’t support your program. With only great-tasting nutritious foods around you can cook up a healthy storm and enjoy your meals & snacks to the fullest -and enjoy the pleasurable aspects of eating and... living! W W W. FO O D BEVMAG .CO M

TRENDS IN FOOD

Purple Carrot “Since I launched Purple Carrot four years ago, the trend to incorporate plant-based eating has grown tremendously,” said Andy Levitt, Founder and CEO of Purple Carrot. “We’re proud to play an important role in helping people become the best versions of themselves through the food choices they make, and by now adding choice for our subscribers, it’s going to be even easier to eat delicious plant-based meals every week.”

Purple Carrot, the 100% plant-based meal kit company, is announcing new weekly meal plans to offer its customers more choice and flexibility when it comes their plantbased dinners. Starting today, customers will have three new plans to choose from including Quick & Easy, High Protein, and Chef’s Choice. In addition to the new plans, customers will also be able to customize the meals they receive each week by mixing and matching recipes from any of the menus. All plans remain priced at $12 per meal, or $72 per week, for three unique meals each serving two people.

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All of Purple Carrot’s meals are centered around seasonal ingredients and unique flavors that play off of traditional favorites. Below are the new plans customers can choose from: • Quick & Easy: Designed to be cooked in 30 minutes or less, these simple recipes are the ideal way to eat well if you have limited time in the kitchen. With this plan, customers can look forward to dishes like Japanese Bento Box with Miso-Glazed Tofu & Yu Choy and Garlic Quinoa Fried Rice with Crunchy Tempeh and Pickled Red Cabbage. • Chef’s Choice: Designed for those who want to expand their culinary horizons, these gourmet dishes include recipes like Corn & “Crab” Dumplings with Ginger-Fried Rice and Sweet Chile Sauce and Tamarind-glazed Jackfruit with Stir-fry Vegetables & Pineapple. Chef’s Choice meals are the most similar to the classic Purple Carrot meals customers know and love.

Introduces New Meal Plans & Flexibility for Consumers

For more information on Purple Carrot, or to start receiving weekly meals, visit www. purplecarrot.com/. About Purple Carrot Purple Carrot is the only 100% plantbased meal kit company that delivers fresh, pre-portioned ingredients and simple step-by-step guidance for people to cook distinctive, healthy, plant-based meals at home. Eating plant-based meals – even only a few times a week – has a positive impact on people’s health, the environment, and animal welfare. Purple Carrot makes it easy to cook new and inspiring vegan meals that will tempt, delight, and energize. To stay up to date with the latest news from Purple Carrot, follow Purple Carrot on Twitter (https://twitter.com/ purplecarrotxo), like Purple Carrot on Facebook (https://www.facebook.com/ purplecarrotxo), or follow Purple Carrot on Instagram (https://www.instagram.com/ purplecarrotxo/).

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HEALTHY DIET TRENDS

HEALTHY Being in good health is a goal that many of us strive to achieve. Among the many ideas that we have about getting a good healthy body is that of eating the right foods. You will find that while there are various ideas about what is considered as being good food vegetables are still at the top of the food list. The different healthy vegetarian eating habits that you can cultivate are ones that you should look into when you are investigating this matter. Additionally you may want to see the healthy vegetarian eating recipes which you can get from various countries. With all of this information and that of the nutritional value that you can get from different vegetables you will have the foundations for building a good healthy eating habit that can last you through your lifetime. The different healthy vegetarian eating recipes and diets that you can find will provide you with all of the nutrients that you need. You should make sure that you have included a variety of different vegetable types in order to get the full benefits from going vegetarian. Your doctor and the internet can help you start understand the foundations for having healthy vegetarian eating habits. You can also see or ask how much of these different vegetable will provide you with the nutritional values that you can otherwise get from a meal that consist of meats, vegetables, breads and various types of grains. Once you have this knowledge you will be able to look for recipes in cookery books and on the internet. You should make sure that you buy ingredients which are completely vegetarian in nature and ones that you know that you can eat when you are first starting your healthy vegetarian eating habits. To help you get a foothold into eating in a healthy style you should make sure that you are buying vegetable produce that is fresh. This is one step that will allow you to eat your food so that you get the highest nutritional values for your money. Once you have bought all of the food stuff that you want you should prepare them with spices and condiments so that the vegetables have a delicious taste.For those of you who may feel that your eating of delicious meals is curtailed by the new healthy vegetarian eating habits that you are trying to cultivate, there are certain food substitute. These foods will include meat substitutes like soy meat, chick peas , lentils and tempeh and others.Further investigations will provide you with the news that eating in a healthy manner or even eating healthy vegetarian foods can provide you will benefits to your long term health. Healthy vegetarian eating habits will provide you with the help that you need to live life to the fullest and for a longer time.

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EATING

Healthy eating gives us good strength for daily work and new energy flows in the body. Healthy eating means that the eating pyramid contains the balance of all nutrition in it which is essential for the body. Variety of food is important for a healthy diet because single food never fulfill the quality of a healthy diet.

A healthy diet is the combination of fruits, dairy, protein and vegetable. There is no problem for the person who is able to eat non vegetarian food to gain a healthy diet. Variety of food is more important when a person prefers vegetarian food. Because vegetarian sometimes do not get enough protein and other vitamins like zinc and iron which is mostly found in the meat. Healthy diet for women includes more calcium and iron compare to the healthy diet for man.

Eating Disorder Eating disorder means the extreme expression of food by man and woman. The Eating disorder means the behavior and attitude related to eating. Eating disorder includes compulsive overeating and anorexia nervosa.

Symptoms Of Compulsive Overeating: 1. Eating without hunger 2. Embracement of weight 3. Engaged in continual diet Symptoms of Anorexia Nervosa: 1. Fear of becoming fat/obese 2. Social withdrawal, perfectionism. 3. Loss of menstrual cycle 4. Body weight below normal weight

Tips for Healthy Eating: 1. Donâ&#x20AC;&#x2122;t skip meal: Plan your daily meal and snacks. For healthy eating habit, we should have 3 meals and 2 snacks every day. 2. Learn simple way to prepare food: Try to learn various simple way of preparing food for yourself. Try dried herbs (basil, parsley) and spices (chili powder , lemon pepper) instead of adding topping link butter and gravy. 3. Avoid eating more sugar: Sugar drinks contain more energy in the form of calories and these drinks do not have other vitamins and protein which body needs. So avoid such type of drinks. 4. Pay attention to your eating while having meal: Listen to our body while you are having meal. Stop when you feel satiated. This will help your body to balance the energy.

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QSR- TRENDS IN RESTAURANTS

With revamped catering packages and updated menu offerings, the acclaimed California fast casual restaurant’s customizable and convenient fare can be enjoyed for any occasion. Who: Lemonade Restaurant Group, a contemporary California cuisine fast-casual concept, with 28 locations across Los Angeles, Orange County, San Diego and the San Francisco Bay Area. What: Lemonade is thrilled to announce their exciting new catering menu, which is now available for online ordering as of July 16, 2018. Whether for a work gathering, a birthday party, or just a picnic in the park with friends, the new menu makes the catering process more accessible and streamlined with bundled items. Guests are able to create packages that include main dishes and sides, such as the Lemonade Sunshine Sandwich Package that features a Chef Sandwich along with a choice of salads or any of Lemonade’s signature hot dishes like their famous Mac N’ Cheese, Red Miso Beef Short Rib or Harissa Roasted Cauliflower. All items come in ready-to-serve containers, complete with utensils and napkins. Newer seasonal items, such as the new fan favorite Mango Chicken Bowl, also appear on the menu. Catering delivery is available 7 days a week, excluding major holidays. There is a $100 minimum on catering orders, and delivery fee varies by location. To promote the new catering menu, Lemonade is also extending a one-time only offer for catering orders. Valid through 9/1/2018, apply the code “ANYTIME” at checkout and receive 15% off your first ONLINE catering order with a minimum $150 purchase. Catering Menu Highlights: Lemonade Sunshine Sandwich Package Small | An assortment of 16 half Chef Sandwiches and the choice of either freshly Mixed Greens or a Marketplace Salad that serves 8-10 – option to add Kettle Chips or a hot dish like famous Mac N’ Cheese, seasonal veggies, or one of Lemonade’s signature braises Large | An assortment of 30 half Chef Sandwiches and the choice of either freshly Mixed Greens or a Marketplace Salad that serves 15-20 – option to add Kettle Chips or a hot dish like famous Mac N’ Cheese, seasonal veggies, or one of Lemonade’s signature braises Lemonade Wellness Package Wellness Package | Two Marketplace Salads, a fresh baked crisp and a choice of one of the following proteins: Fresh Citrus Poached Salmon, Grilled Chicken, or Seared Ahi Tuna that serves 10 Lemonade Classic Lunchboxes Option 1 | One half Chef’s sandwich served with one Marketplace Salad and Seasoned Kettle Chips One full Chef’s sandwich served with one Marketplace Salad and Seasoned Kettle Chips Lemonade Featured Bowl Mango Chicken Bowl | Oven Roasted Chicken with Mango Sauce, Sautéed Kale, and Seasonal Vegetables over Warm, Seasoned White or Brown Rice Dessert Brownies | Gluten-Free, Vegan S’mores Brownie Cookies | Caramel Peanut Brittle or Chocolate Chip Cookies

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When: Starting July 16, 2018 Where: Available by phone by calling (310) 463-9998 or online at lemonadela.com/catering ABOUT LEMONADE Lemonade Restaurant Group is a privately held company started in 2008 in Los Angeles. Raising the standard of quality and freshness in the industry, Lemonade entices time-crunched but food-savvy individuals with the simple allure of beautifully prepared salads, hearty braised meats, satisfying sandwiches, decadent desserts, and of course, cold-pressed lemonades. The popular group of California-based fast casual restaurants is known for their distinctive and seasonally changing menu that provides healthy, farmer’s market-inspired food to its guests in a relaxed, eco-friendly space. There are currently 28 California locations in Los Angeles, San Diego, Orange County and the Bay Area. The company was named on Restaurant Business “The Fastest Growing Small Chains in America” list in 2015 and recently on QSR magazine’s “Ones to Watch” list. For more information, please visit www.lemonadesf.com or follow Lemonade on Facebook, Twitter and Instagram.

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FRONT OF THE HOUSE® Spice Up Ethnic Cuisines with Kiln® by Front of the House® KILN® dinnerware by Front of the House® is the perfect ingredient to spice up ethnic cuisines. Breaking the mold of a traditional round, Kiln has a more organic shape, and comes in X sizes, and XX shades of two color families; one that’s vibrant and strong and one that’s more earthy, moody, and rustic. Front of the House® dinnerware is made of durable, high temperature porcelain that can withstand up to 450° F. The Kiln® collection’s colorful personality is reflected in its proprietary reactive glaze that adds unique texture and tone to every dish. Manufactured for commercial applications, Kiln® dinnerware is stackable for easy compact storage, and will withstand the rigors of high-volume use.

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Take your tabletop to new heights with Metroweave® by Front of the House® Protect your tables and enhance your venue’s look with durable, customizable, and stylish Metroweave® mats, liners, runners, and table covers. Available in 64 assorted colors and weaves, there’s a Front of the House® Metroweave® for every décor. It’s your go-to, eco-chic, low cost alternative to tablecloths, and they’re stain and fade resistant, bacteria resistant, heat resistant up to 300°F, and Thermosealed™ using FOH®’s proprietary technique. Metroweave® mats cover any size table, and can easily be custom cut to meet your specific needs, whatever they may be.

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living organic basil THE NEWEST ADDITION TO THE WINDSET ORGANIC FAMILY! Our sweet basil is packed with flavor, making its aromatic leaves the perfect herb for your dishes. For more information on our family of delicious, greenhouse grown produce please visit windsetfarms.com or contact us: info@windsetfarms.com

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INDUSTRY PROMOTIONS

ENCHANTMENT GROUP APPOINTS INDUSTRY EXPERT STEPHANIE CROSS TO VICE PRESIDENT OF MARKETING

Enchantment Group, a leader in the development, management and experiential programming of luxury boutique resorts, is pleased to announce the appointment of Stephanie Cross to Vice President of Marketing. A tenured marketing and communications specialist with over 15 years of corporate and consumer-facing experience, Stephanie will lend her e-commerce and digital marketing expertise to Enchantment Group and its distinguished collection of award-winning properties including Enchantment Resort, Mii amo, destination spa, and Seven Canyons Golf Club and luxury residential community in Sedona, AZ; the Tides Inn in Irvington, VA; and The Cove, Eleuthera in the Bahamas. Most recently, Stephanie served as the co-founder and creative director of See It Sideways, a boutique marketing agency providing expert strategy and innovative solutions for numerous hospitality and real estate clients. In her new role, Stephanie will lead Enchantment Group’s marketing and communication efforts as well as play a key role in strengthening the company’s independent luxury resort brands. Stephanie will work closely with Enchantment Group’s corporate and operations teams to elevate the company’s business and marketing influence on both a brand and individual property level. “The appointment of Stephanie will enhance Enchantment Group’s position as a leading experiential resort collection,” says Greg Miller, Executive Vice President of Sales, Marketing and Operations. “We look forward to leveraging her expertise as we continue to grow and strengthen our brand.” Prior to starting her own marketing agency, Stephanie held numerous positions with Starwood Hotels & Resorts for eight years, where she implemented strategic marketing tactics for luxury hotels and resorts throughout California, Arizona, Texas, Nevada, Colorado, Utah, and New Mexico. During her tenure with Starwood, she led the leisure strategy and execution of multi-brand divisional marketing programs for more than 600 hotels across the company’s nine brands. Stephanie graduated from the University of Arizona and held several fashion, branding, and media related positions prior to starting her career in hospitality. Stephanie currently resides in Phoenix, Arizona, with her husband and three young children. Stephanie Cross, Enchantment Group (photo courtesy Enchantment Group) About Enchantment Group Enchantment Group is a leader in the development, management and experiential programming of hotels, resorts, residential communities, destination spas and golf courses. Created for the accomplished traveler or resident seeking out rare, indigenous and memorable experiences in extraordinary places, Enchantment Group leaves guests enriched – having learned something new about themselves, the world and these unique places. The impressive portfolio of Enchantment Group includes Enchantment Resort, Mii amo Spa, and the Seven Canyons Luxury Community, all located in Sedona, AZ; the Tides In

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TRENDS IN TECHNOLOGY

U.S. DINERS WANT TECHNOLOGY NOT OVERWHELM, THEIR DINING EXPERIENCE

SevenRooms, the all-in-one reservation, seating and guest management platform for restaurants, today released its “Diners of the Future” report, which found that diners have increasingly high expectations for their entire restaurant experience, from making a reservation to paying the check. With over half of Americans (51%) wanting their server to remember them from a previous visit to make a dining experience stand out, restaurants are expected to deliver that personalization at scale. Advanced technology like AI-powered chatbots, voice-powered assistants and software that collects guest data helps restaurants achieve these high standards, but needs to be implemented with a human-forward approach as guests get increasingly familiar with these new technologies. The study, conducted with third party research firm YouGov, examined diners’ expectations around the use of technology in the restaurant industry. The full report is available at sevenrooms.com. “The ubiquity of technology and personalization in our daily lives has created an urgency for restaurants to evolve with guests’ expectations,” says Joel Montaniel, CEO of SevenRooms. “Diners expect the conveniences and personalization that technology offers, but want it implemented with a human touch so it doesn’t overshadow the personal elements of an exceptional dining experience. It’s more important than ever to understand and accommodate the forward-thinking diner by enhancing the experience through technology without removing the human element.” Managing Tech Expectations of Next-Gen Diners For U.S. diners, personalization is and always has been a top priority, with 1 in 4 (25%) Americans wanting the ability to request the same waiter/waitress who already knows their food, drink and table preferences, and 1 in 5 (20%) diners wanting to book a reservation at a restaurant that could create a personalized menu for them based on their preferences. In order to provide these experiences to guests, restaurants are strategically implementing new technology into their everyday operations. The challenge is in walking a fine line between implementing advanced technology the new generation of guests is comfortable using, while ensuring existing diners still feel the familiarity in these dining experiences, without noticing it running in the background. The report revealed that adoption of the new wave of these technologies is still in its infancy. In fact, Americans have just begun to embrace high-tech integrations that drasticallyenhan-

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Five years ago, social media wasn’t at all prevalent in the industry, yet today twenty-six percent of Americans would use social media to research a restaurant. Although only seven percent of people say they would use a virtual/augmented reality device to see the restaurant’s atmosphere before booking today, it’s clear that in the years to come, this advanced technology will make its way into diners’ everyday lives. Understanding Audience Acceptance Understanding the audience is crucial for the future of dining, particularly when integrating technology.. While some diners are still in the early stages of technology adoption, the millennial generation has been the most willing to adopt technology in their everyday lives, especially when it comes to restaurants. In fact, compared to Americans over 55 years old, millennials are: • Almost four times more interested in using a virtual/ augmented reality device to research a restaurant • Three times more likely to want to place a restaurant reservation through social media • Three times more likely to favor card-less payments at a restaurant • Five times more likely to be persuaded by smart capabilities to book a reservation at a particular restaurant Technology is a vital factor in how restaurants interact with their guests, both now and in the future, which makes it more important than ever to find the right balance between forward-thinking and familiarity. By evolving with their guests and enhancing the experience from behind the scenes, restaurants can deliver personalization at scale for everyone, leading to happy guests today and in the future.

UPSERVE ACQUIRES SIMPLEORDER

LAUNCHES UPSERVE INVENTORY TO BOOST RESTAURANT PROFITABILITY

Upserve, the industry’s leading full-service Restaurant Management Platform, today announced the acquisition of the best-in-class inventory management platform SimpleOrder, which will now become Upserve Inventory, an easy-to-use solution designed to help restaurants streamline operations, cut food costs, and grow profits. Fully integrated into Upserve’s complete restaurant management platform, Upserve Inventory gives restaurant owners control over back-of-house operations with real-time food costing, automated inventory management and one-click purchasing. Food cost is one of the largest expenses for restaurants, accounting for 28-35% of gross sales, but determining the cost of food and how to reduce it is usually manual, time-consuming and error-prone. In a busy, fast-paced restaurant environment, it’s also easy to lose track of what was bought, how much and from which vendor. The process is stressful and overwhelming, but most importantly, wasted food translates into lost profits. Brian Reeder, co-founder of Vessel Kitchen in Park City, Utah, has experienced this first-hand, but as an Upserve Inventory (previously SimpleOrder) customer, he has solved for this. He notes, “We know our costs of sales in real-time for each recipe. The data and insights, combined with easy access to our suppliers, allows us to make smarter decisions for our business. I also love that I can see if a supplier has changed prices and that is essential to our success.” “By acquiring SimpleOrder, Upserve brings the industry’s best-in-class inventory solution to Upserve’s comprehensive restaurant management platform, the magic ingredient that helps restaurants boost profitability,” said Angus Davis, CEO and Founder of Upserve. “Customers using Upserve Inventory save 30-50 hours every month and report 5-8% improvement in their margins. Simply put, if your restaurant doesn’t have it, your profit margins are suffering.” The solution provides full visibility into inventory and purchasing trends. In addition, restaurants using Breadcrumb POS by Upserve gain a more holistic view into the profitability of their menu, allowing them to adjust each dish based on sales and recipe costs. • Save time managing suppliers: Manage vendor relationships by creating and sending orders digitally to each supplier–a friendly mobile app tracks deliveries as they arrive. Restaurateurs can also see a full spend history with each supplier to negotiate the best prices.

• Manage multiple restaurants via a central online kitchen: For those with a central kitchen, Upserve Inventory creates a fluent operation that ensures branches get the supplies they need, when they need them. • Buy local: Upserve Inventory makes it easier for restaurants to expand their purchasing beyond the big mainline distributors and to source from local, niche food and beverage distributors. SimpleOrder will continue to operate outside the United States as SimpleOrder by Upserve. SimpleOrder, which operates in over 25 countries, was founded in 2012 and has been backed by Ibex Investors and Cyrus Capital Partners. “We’re absolutely thrilled to be teaming up with a forward-thinking company like Upserve to realize the vision of an end-to-end solution for the restaurant industry,” said SimpleOrder CEO and co-founder Guy EvenEzra. To learn more about Upserve Inventory please visit https://upserve.com/platform/inventory-management/. About Upserve Upserve is the magic ingredient that helps restaurateurs thrive, putting everything they need in one place. In a single platform, Upserve offers the market-leading cloud point of sale for restaurants: Breadcrumb POS by Upserve; actionable analytics through Upserve HQ; transparent processing with Upserve Payments; automated inventory and ordering with Upserve Inventory; mobile restaurant management with Upserve Live, and seamless integration with leading third-party restaurant apps via the Upserve Marketplace. Over 10,000 restaurants use Upserve to manage relationships with more than 57 million active diners, process over $12 billion in annual sales, and serve over 36 million meals per month. Upserve is headquartered in Providence with additional offices in Denver, New York City, Chicago and Tel Aviv. For more information, please visit Upserve.com. About SimpleOrder SimpleOrder was founded in Tel Aviv, Israel in 2012 by restaurant industry veterans who saw a critical need to bring back-of-house operations into the 21st Century. SimpleOrder provides restaurant operators with an automated inventory system that provides counts in real-time, reducing food waste while simultaneously streamlining the ordering and replenishment process. SimpleOrder currently helps thousands of restaurants in over 25 countries reduce waste, cut costs and streamline operations.

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FOR MORE GREAT RECIPES VISIT WINDSETFARMS.COM 42 FOOD

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LIVING ORGANIC BASIL

TOMATO GOAT CHEESE TART A super simple Campari Tomato and Living Organic Basil appetizer that dazzles and tastes amazing. Great for the whole family!

INGREDIENTS •

1 sheet of frozen butter puff pastry, defrosted

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1 large egg white

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1 tbsp Dijon mustard

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6 to 8 large fresh Living Organic Basil leaves

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8 Campari Tomatoes, halved

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1 tbsp extra virgin olive oil

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¼ cup goat cheese

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¼ tsp kosher salt

INSTRUCTIONS Pre-heat the oven to 400˚F. On a clean work surface, lay out the sheet of puff pastry and cut a ½” strip off of each side of the rectangle. Brush the outside of the puff pastry rectangle with the egg white and cut ½” strip to fit around as a border. Place on a baking sheet covered with parchment paper and pierce the pastry all over with a fork. Bake for 8 minutes and remove from oven to cool for 10 minutes. Brush Dijon mustard over the inside surface of the tart. Place basil leaves on top of the mustard and arrange tomato halves on top of the basil leaves. Drizzle extra virgin olive oil over the tomatoes and scatter goat cheese on top. Season the tart with salt and return to the oven. Bake for 15 minutes or until golden brown. Serve immediately.

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PROFESSIONAL CHEF PROMOTIONS

A Midwest native, Springer began his culinary career at North Bridge Tavern in Chicago before moving to Florida to study culinary arts at Keiser University in Sarasota, Fla. Following graduation, he accepted an internship with the Westin Maui before pursuing a full-time line cook role with the resort. Springer returned to Florida to be a member of the St. Regis Bal Harbour opening team where he worked under famed Miami chef and restauranteur Brad Kilgore with the hotel’s banquets department and signature restaurant, J&G Grill. Most recently, Kruger served as sous chef at the Key West Yacht Club and chef de cuisine at The Reach, A Waldorf Astoria Resort. “With his experience in Florida’s culinary scene, and longstanding relationships with local fisherman and purveyors, Springer is well-suited to reenergize the resort’s dining outlets and, using his own style of cooking, bring out the diverse flavors of our region,” said Michael Tighe, general manager, Westin Cape Coral. Prior to joining the Westin Cape Coral, Kruger traveled throughout Indonesia, Malaysia and Singapore where he studied Southeast Asian cooking practices. “As a passionate fisherman and outdoors enthusiast, the opportunity to practice cooking at a marina resort is an exciting one,” said Springer. “I’m looking forward to re-settling in Southwest Florida and leveraging my experience from Maui, Miami and Key West to bring new and creative flavors to Cape Coral. About The Westin Cape Coral Resort at Marina Village The Westin Cape Coral Resort at Marina Village boasts a prime waterfront location within the prestigious Tarpon Point community overlooking the Gulf of Mexico, the Caloosahatchee River and San Carlos Bay. The updated resort features 293 oversized rooms and suites complete with the world-renowned Westin Heavenly® Bed and Heavenly® Shower, world-class dining at Marker92 Waterfront Bar & Bistro and The Nauti Mermaid Dockside Bar & Grill, a lagoon-style outdoor pool, clay tennis courts, 24-hour WestinWORKOUT® fitness studio, Westin Kids Club, marina with watersports, cruises and fishing, and much more. With 50,000 square feet of meeting and function space, the waterfront resort can accommodate groups and events of varying sizes. www.westincapecoral.com

CHEF

ALEX KRUGER SPRINGER

THE WESTIN CAPE CORAL RESORT AT MARINA Is pleased to announce the appointment of Alex Kruger Springer as sous chef. Chef Springer brings more than 15 years of experience in the culinary world and, under direction of executive chef Christiana Menassa, will oversee the property’s two dining outlets, Marker92 Waterfront Bar & Bistro and The Nauti Mermaid Dockside Bar & Grill.

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RESTAURANT NEWS

GUY FIERI AND ROBERT EARL JOIN FORCES TO LAUNCH A NEW CONCEPT

CHICKEN GUY!

AT DISNEY SPRINGS AT THE WALT DISNEY

Following one successful collaboration between celebrity chef, Guy Fieri, and restaurateur, Robert Earl, the two dynamic forces have come together to create a new concept that will launch its flagship location at Disney Springs at the Walt Disney World Resort in Lake Buena Vista, Fla. Chicken Guy! is a fast-casual chain dedicated to serving delicious, succulent chicken tenders paired with a wide variety of flavorful sauces meant to please all palates. The menu at Chicken Guy! will feature one-of-a-kind all-natural fresh chicken tenders, hand-pounded to maximize crunch and paired with a wide selection of delicious sauces. Brined in fresh lemon juice, pickle brine and buttermilk, and infused with fresh herbs, these tenders deliver on flavor and texture.

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The menu features the tenders—grilled or fried—in sandwiches, straight up on skewers, or in meal-sized salad bowls, and a wide array of sauces to enjoy with the chicken as well as tempting sides like Guy Fieri’s fries, crowd pleasing mac ‘n cheese, fried pickles and fresh slaw. If all of that isn’t enough to satisfy, Chicken Guy! has two delicious Flavortown Frozen Treats that will make anyone’s mouth water! Guests can end their meal on a sweet note with the Triple Double Ice Cream Treat, a large cup of deliciousness combining triple chocolate and double mint, that may cause a few cases of brain freeze or the Cinnamon Apple, a heaping cup vanilla soft serve ice cream smothered in Cinnamon Toast Crunchâ & Apple Jacksâ cereal, yum!

Opening this summer, Chicken Guy! Is located in the heart of Disney Springs. With a whimsical design that will delight guests as they place their orders, innovative packaging that will make carrying out and enjoying food on the go fun and easy—and, of course, seating will be available indoors and out. No detail has been overlooked in providing the best possible guest experience.

“I’m stoked to be building Chicken Guy! with my friend, Robert Earl,” said Fieri. “It’s all about the real deal, all-natural chicken but lemme tell you, our sauce game is on point.” “I’ve had the pleasure of getting to know Guy—first with the launch of his sandwich and burger menu at Planet Hollywood. Since then, we have kept in touch, determined to work on more projects together,” said Planet Hollywood Founder and Chairman Robert Earl. “We have found the perfect venture with Chicken Guy!, certain to be a crowd-pleaser. I have personally tasted all the menu items and can’t wait to open at Disney Springs and across the country, because I know our guests will love what Guy has put on the menu.” Fieri, a chef, entrepreneur and New York Times bestselling author, has brought his signature blend of authentic-meets-surprising flavors to Chicken Guy!, once again creating crave-worthy blends of spices and seasonings that keep his fans coming back for more. In this new concept, Fieri has taken the always popular chicken tender, endowed it with a proprietary blend of flavors, and provided guests with a myriad of delicious sauce options resulting in endless combinations of flavors.

ABOUT CHICKEN GUY! With its flagship location opening soon in Disney Springs at the Walt Disney World Resort, Chicken Guy! features one-ofa-kind tenders pounded out to maximize crunchy texture and flavor, served with an array of tantalizing sauces. They are brined in a mixture of fresh lemon juice, pickle brine and buttermilk and infused with a proprietary blend of herbs and spices, giving Chicken Guy! tenders their unique texture and flavor. Sourced from chicken that is all-natural, antibiotic free, never frozen, hand-pounded and breaded fresh every day. Chicken Guy! tenders are paired with your choice of a wide range of delicious sauces--your taste buds will be thanking you for the experience.

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CA R PIO’ S CORNER

BY CRISTINA CA R P I O

Trending

Exciting Non-Alcoholic Beverages Take the Spotlight With summer here, fitness can be a concern for many. There is a definite rise of the healthconscious travellers opting for non-alcoholic drinks and alternatives. Top bartenders from some of the hottest bars in the United States like the Dead Rabbit in New York City say there is now an influx of non-alcohol drinkers and what used to be “uncool” for not having alcoholic drinks at bars and events is quickly turning into something trendy. We use to make excuses that it’s hard to stay healthy and fit when travelling, but now, there are no more excuses as a lot of restaurant establishments create a more fresh, healthy approach when crafting their drink menus. When you see a restaurant or hotel that is heavy on fresh, local ingredients, it’s usually an indication that it is a great property to consider.

The idea of enjoying a virgin cocktail and still having a good time is now becoming an undeniable trend amongst the foodies. More restaurants than ever before have no problem skipping the booze and making “cool”, creative non-alcoholic drinks using unique, organic and fresh ingredients. Travellers are also going along this trend. According to Booking.com, out of 50,000 global travellers, 61 per cent say they pick a destination based on its food and drink offerings.

With over 27 million listings of apartments, hotels and other types of accommodations in 227 countries worldwide, Booking.com says food and drinks are leading factors when travellers book their property or when selecting destinations.

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Bespoke Solutions is an international bar consulting firm based in New York City with award-winning mixologists specializing in “farm to bar” mixology. “ We’ve seen many more smoothies using organic, local ingredients and tea-based refreshers being offered” according to one of the owners of Bespoke Solutions, Devan van Eyck. They also see a lot more cocktail dilution with sodas and sparkling water and leaving out the spirit base. The bar consulting firm says the demand also challenges the creativity of the bartenders to craft an equally tasty, satisfying non-alcoholic beverage guests will enjoy. “ We make multiple variations of sarsaparilla which can do double duty as a stand-alone non-alcoholic soda. We also make our colas and other savoury and bitter agents to help substitute.” Guilt-free drinking is possible without having to worry about hangovers, weight gain, unnecessary sugars and preservatives.

As a restaurant professional, I see more restaurants creating more nonalcoholic drink offerings using organic, fresh ingredients because of the high demand. Say goodbye to the sugary Shirley temples and look for some of these ingredients when you browse a drink menu or make one yourself.

When adding essential oils to food and drinks, make sure that the product is certified food grade and intended for ingestion.

Seedlip- It is the world’s first ever distilled non-alcoholic spirit. You will find this product used by Michelin restaurants all over the world, and now you can find them in the grocery aisle. There are two options you can choose from. One is called Garden and the other, Spice. Made from peas, hay, spearmint, rosemary and thyme, Garden is a great substitute to make a herbal, virgin cocktail. Spice is made from All Spice, cardamom, oak, lemon, grapefruit and cascarilla. Both are great non-alcoholic spirit base for some fun drinks. You can also find great recipe ideas on their website.

Carbonated Drinks: Sparkling waters, sodas, tonics and other mixers like ginger beer make a great, healthy and refreshing alternative to alcoholic spirits. It is important however to always read the label carefully. Some of the sparkling drinks have very high sugar content and have added salt, caffeine or citric acid to help improve the taste.

Essential oils are a great addition to add extra fragrance and enhances the taste of any virgin cocktail creations.

Local fruits and vegetable ingredientsThere’s nothing like using fresh, local, organic produce when making fun drinks. Utilize what’s in season and add fresh fruits or veggies you can find locally. These will give your mocktail the Fresh Pressed Organic Juices- These most natural, refreshing flavours that are great additions to any fun virgin will surely satisfy your thirst. It also adds cocktails you are trying to create. Fresh adds well to the overall presentation. pressed juices are made of real fruits and Here are some recipes you can try. vegetables, usually freshly picked direct Enjoy! from the farm and pressed right away. The juices are loaded with a multitude of vitamins and minerals to help boost the immune system and helps aid in 2oz of Seedlip Garden digestion. 1oz of pure cranberry juice Kombucha-It is a sparkling fermented 1 oz of Zen Orange Buddha cold tea, and it gives that sparkling, refreshing pressed juice feel and satisfaction that booze gives. It Drop of Doterra essential lemon oil is a healthier alternative with a variety (optional) of fun flavours to choose from. They Shake and garnish with edible flower say kombucha a day will also keep the or lime peel doctor away as it is a rich source of probiotics and antioxidants. It also helps bolster the immune system and even 3oz of Fever Tree ginger beer helps with weight loss. 2 oz of homemade strawberries and Essential Oils- Comes from extracting pineapple syrup the essence of a plant and it’s considered (Water, fresh strawberries and a natural remedy and effective treatment pineapples, brown sugar-simmer til for a host of ailments and various syrup consistency and strain) conditions. The variety of different Drop of wildorange Doterra essential essential oil options all have incredible oil (optional) benefits that help encourage emotional Lots of ice garnish with chopped fresh and physical wellness. fruits, micro basil and add fun straw.

Blueberry Kombucha Cocktail Infused Ice cubes- use big square ice cube tray and load with fresh fruits, micro mint or basil and add a drop of Doterra lavender essential oil. Freeze Once ice is formed, put in a glass and add Blueberry Rise kombucha.

Cucumber Gin and Tonic Variation 4oz Perrier sparkling water 2oz of Seedlip Garden Garnish glass with long slice of cucumber

Virgin Cosmopolitan

Virgin Sangria

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#PERFEC TLYPLATED CHEFS

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#PERFEC TLYPLATED CHEFS

Chef Jules Aron F&B mag • WHY CHOOSE FOH DISHWARE? Jules • As a holistic lifestyle expert, cookbook author and recipe stylist, I love the large array of stylish dish ware designs FOH offers me for my shoots.

F&B mag • HOW IMPORTANT IS PRESENTATION? Jules • As a cookbook author who styles all her own recipes for publication,

visual presentation is everything. It is the first point of contact with your reader. As the expression goes: “ We eat with our eyes first.”

F&B mag • WHAT IS YOUR FAVORITE LINE FROM FOH? Jules • There are so many great designs. I’m especially loving using the rustic wood and twist and matte brass lines together right now.

F&B mag • WHAT IS YOUR FAVORITE WAY TO PLATE? Jules • Plating for the camera is a very different art than plating at a restaurant. As a

cookbook author and recipe stylist, i consider myself a visual story teller that needs to convey a crispy texture or a bold, juicy flavor to intrigue the reader enough to buy the book and try the recipe. Sometimes I use artistic plating techniques, other times its an abstract look i’m going for but i’m always striving for a striking element.

F&B mag • DO YOU HAVE ANY PLATING TRICKS YOU CAN SHARE? Jules • Unlike the perfect plating techniques you see in restaurants, I tend to go for an imperfect look to make it more approachable for readers and cooks at home. Approachable in a very fun and whimsical way.

F&B mag • WHAT MADE YOU DECIDE THIS WAS YOUR CAREER PATH? Jules • I am an avid wellness advocate and nothing brings me more joy than being able to give people who are passionate about food, healthy, clean options without sacrificing taste. career in the fashion industry.

F&B mag • WHO WAS YOUR GREATEST COOKING INFLUENCE? Jules • My mom. She worked as a french culinary chef at many prestigious international hotels. She used to take me to work with her every once in a while which made a strong impression.

F&B mag • WHAT IS YOUR FAVORITE INGREDIENT TO COOK WITH? Jules • The unassuming thyme, I love how aromatic thyme is. I love spices in general.

F&B mag • WHAT IS YOUR FAVORITE WHITE WINE? FAVORITE RED? Jules • Chesnaie Muscadet, Viña Cubillo Rioja.

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F&B mag • Jules •

WHAT IS YOUR FAVORITE DESSERT? I don’t have much of a sweet tooth but I love the smell and taste of baked apples.

F&B mag • Jules •

WHAT CELEBRITY YOU WOULD LOVE TO COOK DINNER FOR? Long time vegan and conscious lifestyle supporter, Olivia Wilde.

F&B mag • CHEF WHOSE STYLE OF COOKING YOU REALLY DIG? Jules • Vegan chef and cookbook author Matthew Kenney. F&B mag • BEST THING ABOUT BEING A CHEF IS? Jules • Being able to feed people on so many different levels. F&B mag • HOW DO THE TERM GLUTEN-FREE, MAKE YOU FEEL? Jules • There are so many foods that are naturally gluten-free.-- Good, wholesome

foods that come from the earth and are truly easier on the digestive system. The problem is the marketing industry pushing all the processed, packaged GF products and making consumers believe that those are wholesome substitutes and then expecting chefs to replicate their favorite dishes that way.

F&B mag • WHAT ADVICE WOULD YOU GIVE TO SOMEONE WITH ASPIRATIONS Jules •

OF BECOMING A PROFESSIONAL CHEF?

As with any rewarding profession, you need to be willing to put your heart and soul into it.

F&B mag • LASTLY, WHAT DO YOU DO WHEN RELAXING’S? Jules • I used to travel and explore as a way to get away and relax, but these days, you’ll catch me doing as little as possible.

About Chef Jules Aron

The best selling author of Zen and Tonic: Savory and Fresh Cocktails for the Enlightened Drinker, Vegan Che Simple, Delicious, Plant-Based Cheese Recipes, Nourish and Glow, Naturally Beautifying Foods and Elixirs, a Fresh and Pure, Organically Crafted Beauty Balms and Cleansers, Jules Aron is a rising author in the field natural health, beauty, and nutrition.

As a holistic health and wellness coach, and green lifestyle expert, Aron is deeply passionate about a healt wholesome lifestyle that includes delicious, nutritious foods that fuel the body, mind and spirit.

She holds a Masters degree from New York University, is a Certified Yoga, Qigong & Traditional Chinese M cine Practitioner, and is a Certified Health & Nutrition Coach from The Institute of Integrative Nutrition. A has been featured in The NY Post, The Today Show, Well + Good NYC and Mind Body Green and is a regu contributor to Woman’s World Mag and other national fitness and wellness magazines.

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eese, and ds of

thy,

Thank you, Chef Aron

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