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Restaurantville ‘14

spring

magazine

connecting the texas restaurant community

Behind the scenes

technology: The Restaurant Industry’s

Next Meal Ticket?

How Upgrading Back-of-House Technologies Can Save Operators Time


Restaurantville magazine Connecting the Texas Restaurant Community Publisher Richie Jackson, CEO Texas Restaurant Association Editor Wendy Saari, Vice President, Marketing & Communications Texas Restaurant Association Art Director Lori Braun, Braun Design contributors Chantal Rice Advertising Joanne Pantaze, JP Solutions Restaurantville Magazine is published quarterly by the Texas Restaurant Association. It is the mission of the Texas Restaurant Association to be the advocate and indispensable resource for the foodservice and hospitality industry in Texas. For advertising information contact Joanne Pantaze, 512-273-2639 or jpantaze@pvco.net. Editorial questions can be directed to Wendy Saari at 512-457-4100 or wsaari@tramail.org.

P.O. Box 1429 Austin, Texas 78767 512-457-4100 800-395-2872 www.restaurantville.com

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‘14

spring

contents

F e a t u r e s

4

Behind-the-Scenes Technology: The Restaurant Industry’s Next Meal Ticket?

14

Summer Hiring: Outlook 2014

D e p a r t m e n t s

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TExas 360

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Community News

c l i c k h e r e to subscribe

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How Upgrading Back-of-House Technologies Can Save Operators Time and Money.

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Behind-the-Scenes Technology:

The Restaurant Industry’s Next Meal Ticket?

By Chantal Rice

For some keen restaurant operators, advances in technology — particularly products and offerings geared toward making a restaurateur’s life easier and business more productive and profitable — are the best thing since sliced bread. For others, the idea of implementing new technologies can be overwhelming. Operators may be reluctant to embrace technology, or simply may not understand how certain solutions available to them can improve almost every aspect of daily restaurant management.

“I’m pretty sure our inventory is accurate. And even though we have a lot of turnover, I don’t think it’s because our employee-scheduling system is outdated.” Sound familiar? Then it’s time to wake up and smell the coffee. Let’s face it: Technology is here to stay and will continue to become more of a necessity in the food-service realm. In fact, according to the National Restaurant Association’s 2014 Technology Trends report, nearly one-fifth of consumers (18 percent) say technology options are an important feature that factors into their decision when choosing a table-service

restaurant, and 21 percent say the same about choosing a limited-service restaurant. Some 63 percent of consumers say they recently used restaurant-related technology options, whether it was to locate a specific restaurant, order takeout or delivery meals, or look up nutritional information. The report’s findings show that, indeed, it may be consumers’ demand for restaurant-related technology that’s driving some operators to make upgrades. The fast-casual restaurant segment is leading the charge, with the highest percentage of operators who say they’ll increase

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“Our mission is to create easy-to-use tools that help businesses monitor energy use and find opportunities to save”. Greg Fasullo, CEO, EnTouch Controls

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their tech budgets in the coming year for both front- and back-of-house. But according to the NRA, restaurant operators in all segments of the industry are planning to allocate a larger portion of their budget and other resources to technology in 2014. However, despite consumer demand and benefits of technology, many restaurant operators are concerned about biting off more than they can chew when it comes to technology. And not surprisingly, cost is the No. 1 worry. “As restaurant operators navigate their strategic options for incorporating more technology into their operations, several challenges can make them cautious to take the plunge into the technology pool,” the NRA report states. “Restaurant operators find the cost of implementation to be the highest barrier to adding more technology options, with nearly threequarters citing it as the top challenge. Per-transaction/ usage costs and lack of infrastructure to support new

systems also are rated as top challenges.” When it comes to the choice of where to implement or expand technology in their restaurants, operators across the board say customer-facing and front-of-house technologies are where they are most likely to invest this year. And that makes sense, considering it’s easier for operators — particularly those with small businesses — to see an obvious return on investment with new loyalty programs, reservations and technologically advanced payment systems than it is when implementing back-of-house technologies. However, as some


restaurateurs are discovering, many back-of-house upgrades and changes not necessarily obvious to customers are making all the difference in how smoothly their business runs. Keeping Cool and Saving Dough Sometimes, implementing new technologies easily and cost-effectively means just being aware of what’s available to small businesses and restaurateurs. Take, for instance, energy provider Reliant, which recently partnered with Richardson-based technology company EnTouch Controls to offer small businesses more efficient energymanagement systems.

Reliant’s Smart Controls plan includes an “IntelliTools Controller,” a device the companies call a “smart thermostat” designed for businesses. This controller, accessed through a website or smartphone app, allows restaurant operators to schedule and control their HVAC system, use analytic and diagnostic tools to identify opportunities to reduce energy usage, receive texts and emails about changes in HVAC use, and manage multiple locations from one dashboard with a single login. By remotely managing their restaurants’ energy equipment, operators can reduce their electricity usage — up to 15 percent, according to EnTouch — and, theoretically, save money. “Our mission is to create easy-to-use tools that help businesses monitor energy use and find opportunities to save,” says Greg Fasullo, CEO of EnTouch Controls. “We can provide a robust, cost-effective tool for the Reliant business customers to achieve a sustained reduction in their energy, maintenance and capital costs.”

Red Hot Restaurant — Management Technology Implementing modern technology into your five pizza restaurant locations may seem a bit daunting. But in the end, the benefits of doing just that can far outweigh the initial headaches. Take, for instance, Red Book Connect, the maker of a variety of back- and frontof-house mobile solutions, and a company you’re likely familiar with, thanks to their ubiquitous Red Book restaurant-management playbook. But Red Book Connect offers overloaded restaurateurs much more than just a printed book in which managers can track shift data. In fact, the company claims it has redefined restaurant management, from hiring, training, and scheduling, to inventory and shift management, and saves restaurant operators, on average, about two percent

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“We've seen an almost immediate return on investment with HotSchedules. Just by turning on the controlled clock-ins/outs, HotSchedules will pay for itself in the first week.” David Pencsak, Operating Partner, Tacos and Tequila

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in labor costs and five percent in food costs, not to mention the hours saved every day. Red Book Connect’s offerings include Macromatix, a real-time, interactive inventory, financials and “business intelligence” program accessible on any mobile device; Manager’s Red Book and Digital Red Book, which track critical restaurant information, help to improve staff communication and increase accountability; Schoox, a social e-learning platform for employee training; GoHire, an online solution that simplifies and streamlines hiring and onboarding staff; and HotSchedules, an online labor-management and employee-scheduling tool. Red Book Connect recently purchased Austin-based HotSchedules, which Red Book Connect CEO Larry Abramson says is “the best labor-management product in the world,” and

is continuing to grow the Austin office, adding employees and expanding what Abramson calls “our Texas facility.” The addition of HotSchedules to the company enabled Red Book Connect to become a one-stop shop for restaurant operators in need of the full technology package. “Our view is fairly straightforward,” Abramson says. “Whether it’s front- or backof-house, restaurants have been slow to adopt modern technology like the cloud. The cloud created tremendous advances and enables powerful technology to be used incrementally in a way that restaurants can afford. … We have developed mobile solutions for restaurants that exactly meet their needs. If you’re the restaurateur, you don’t want to go into one system for inventory, one for purchasing, one for hiring, etc. We’ve brought it all together. We allow the managers to have the right info at the


right time.” With Red Book Connect solutions, that operator with five pizza restaurant locations can access operational data, employee shift information, engage with team members, buy more mozzarella and flour, and see every transaction from each store’s POS — all from his mobile phone from anywhere. “It’s about quality of life, and not just for owners or managers,” Abramson says. “One of things we’re proud of is the way we support the restaurant team member. We all know what it was like being an hourly shift employee. It used to be that if you wanted to make a change to your shift, you’d write it on a board, call a manager, etc. With HotSchedules, you just make one click in the app and you’re done. And managers can build employee schedules, easily accessing time-off requests and team-member availabilities, so much faster.” David Pencsak, operating partner with Austin-based

Tacos and Tequila, says with the help of HotSchedules, he saw an almost immediate return on investment. “Just by turning on the controlled clock-ins/outs, HotSchedules will pay for itself in the first week,” he says. “As we became more efficient across the board, we’ve gained an even greater ROI.” In addition to Red Book Connect’s HotSchedules, Abramson touts the company’s innovative Schoox product, an online continuing-education, training and employee-development solution that finally makes on-the-job learning engaging. “If a team member wants to educate themself, how have they traditionally had to do that? They take courses. They read a book. Or they don’t have the time to dedicate to those things so they

get trapped in a lower position at the restaurant; they can’t advance,” Abramson says. “We’re very passionate about building amazing tools around team members. We have Red Book Connect apps for learning that you can pull up on your Android and iPhone or home computer or at a public library. You can take company-related training or get an industry certification right on your iPhone. You can learn about handling alcohol, food safety, health-safety rules. You can take all that training through the Red Book platform and the training is tracked. Your profile follows you.” Getting at the Heart of Technology

“We’re very passionate about building amazing tools around team members." Larry Abramson, CEO, Red Book Connect

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“The proliferation of new technologies makes things better, but it also complicates things. We set out to develop or enable best-in-class products that help restaurants grow their business and make profits…” David Gilbert, President of Hostpitality, Heartland Payment Systems

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According to the NRA Technology Trends report, some of the top challenges restaurant operators see as barriers to expanding their in-house technology are per transaction/usage cost and staff training. So how does our five-location pizza restaurateur tackle these hurdles? By seeking out a knowledgeable technology partner who can help define exactly what those five restaurants need and implement technology in a cost-effective manner, says David Gilbert, president of hospitality for Heartland Payment Systems, which provides the restaurant industry with a variety of new technologies, including innovative payment-processing and payroll solutions, and marketing and managed-network solutions. “We’re only 15 years old and we’ve gone from zero to the fifth-largest payment processor in America, and the majority of that has been built with small businesses,” says Gilbert, a longtime restaurateur himself before

joining Heartland. “The proliferation of new technologies makes things better, but it also complicates things. We set out to develop or enable best-in-class products that help restaurants grow their business and make profits. … We want to be known more to the restaurant industry as a trusted advisor in helping them navigate the proliferation of change.” On the payment-processing side, Heartland aims to be “fair, honest and completely transparent.” The company’s Interchange Plus Pricing enables restaurateurs to see the true cost associated with processing every credit card they swipe, with full disclosure of how much is being paid to Heartland and how much is going to the issuing banks and card brands. Heartland’s Mobuyle application attaches to a smartphone or mobile device, creating a mobile credit-card terminal that accepts payments anywhere with no extra fees for special processing. And Gilbert points out that as experts in security, Heartland offers so-called “E3” (end-to-end encryption) technology that


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“We’re authentically restaurant advocates. We are focused on doing the right thing for the industry. That shows up in better products and services, fair pricing, no gimmicks, no games. The way we do that is one happy merchant at a time.” David Gilbert, President of Hostpitality, Heartland Payment Systems

provides the highest level of data security available without adding to restaurants’ processing costs. Heartland’s payroll solutions give restaurant operators the ability to securely access all payroll data and employee information, and process payroll online anytime from anywhere. And the company’s SmartLink managednetwork service secures a restaurant’s Internet and phone lines, and provides wireless broadband backup, all with the goal of “maximizing the up time of critical systems while minimizing costs and the number of vendors you have to deal with.” C o s t a n d t i m e t o f u l l integration of Heartland’s products depend what a restaurateur chooses. For payment-processing services, cost can range from nothing

to about $100 to get started, a little more if a restaurant uses multiple terminals, Gilbert says. Most of the applications Heartland is developing, such as its downloadable FreshTxt table-management and wait-list platform, are software-as-a-service (sass) models that a restaurant operator pays a monthly fee to use. In the case of FreshTxt, it’s about $50 a month. Though Gilbert admits the return on investment for Heartland products varies dramatically by product, he notes that the company’s overall goal is to help restaurant clients “produce many times their cost in direct benefits” and be able to leverage Heartland products to be better off than they would without them. Though Gilbert says Heartland’s products are specifically designed to help restaurateurs’ business grow, he notes the most important

“One of the things you won’t know a we provide. That’s a huge 12

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differentiator is Heartland’s and services, fair pricing, no one-on-one personalized gimmicks, no games. The way service. When we do that is beginning a one happy partnership merchant with Heartland, at a time.” technology a restaurant Whether operator works it’s frontwith a relationof-house ship manager, technology who helps determine the such as pay-atoperator’s needs and is table systems and email always available by phone to marketing campaigns that answer questions and help target specific customer habtroubleshoot issues. its and grow loyalty, or back “One of the things you won’t of-house systems that help know about Heartland until train, onboard and schedyou live with us for a while is ule employees, or managedthe service we provide. That’s network services that help a huge thing for small restaulower restaurant overhead, rant operators,” Gilbert says, one thing many indepennoting that Heartland, which dent restaurateurs can be works with about 60,000 sure of is that no matter how restaurants nationwide much technology might be and about 4,000 in Texas, is in demand, consumers conendorsed by 46 restaurant tinue to crave human associations and the interaction in their NRA. “We’re authentically restaurant advocates. We are focused on doing the right thing for the industry. That shows up in better products

restaurant experiences. “While focusing on technology to enhance customer service and restaurant efficiency, it’s important to remember that the human factor is still a vital aspect of the hospitality industry,” the NRA Technology Trends report states. According to the report, research on industry trends indicates that by the year 2020, it will continue to “remain important for restaurant operators to be high-touch in a high-tech environment, as consumers will still expect personalized service.”

about Heartland until you live with us for a while is the service e thing for small restaurant operators,” Gilbert says. r e s ta u r a n t v i l l e m ag a z i n e

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Summer Hiring Outlook 2014

Spring has officially arrived, signaling the release of Snagajob’s 2014 Summer Hiring Survey. After interviewing employers from small businesses and large companies in the foodservice, retail and hospitality industries, Snagajob was able to collect insightful data on seasonal summer hiring in the hourly marketplace.

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he survey presents glimpses into the landscape of summer hiring. From anticipated numbers of new hires to thoughts on competition for available positions, this year’s survey reveals a positive outlook on summer employment.

to accommodate the changes—an average of 25 additional workers for summer. Spring has sprung and the job postings are already going up. Of those planning to hire for the summer, 74 percent expect to have those positions filled by the end of May.

Great hiring expectations Of the 250 employers surveyed, 74 percent intend on hiring for the summer, a busy season for many service industry companies. In preparation, 15 percent of employers plan to hire more seasonal employees than they did last year

Applicants, attributes and more As the applications for these seasonal positions roll in, employers have a good idea of just how many to expect. Fifty-eight percent of employers are planning for the same volume of summer applicants as they received last year; and 33


Health Care Reform: Guidance and Solutions  Guidance

The TRA is committed to helping you understand what the regulations mean to your business and what you need to do to comply.

 Solutions

The TRA trusts UnitedHealthcare to develop health care solutions for the hospitality industry that comply with the Affordable Care Act.

To discuss UnitedHealthcare’s solutions for your business, contact Clinton Wolf at (312) 348-7064 or clinton_v_wolf@uhg.com.

Š2013 United HealthCare Services, Inc. Insurance coverage provided by or through UnitedHealthcare Insurance Company or its affiliates. Administrative services provided by United HealthCare Services, Inc. or their affiliates. Health Plan coverage provided by or through UnitedHealthcare of Texas, Inc. UHCTX638981-001 r e s ta u r a n t v i l l e m ag a z i n e

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percent are on the lookout for more applicants than last summer. In the search for these summer hires, surveyed employers knew which attributes were the most important to look for in applicants. Forty-two percent of employers said the most important character attribute in a summer employee is a positive attitude and eagerness to have the job. The second most important is the ability to work a flexible schedule. Summer jobs are usually equated with high schoolers and college students but according to 44 percent of employers, older candidates with more experience are the biggest competition younger applicants face for these jobs. But there are plenty of opportunities for job seekers to find a position this summer as employers expect 78% of their seasonal hires to be new additions rather than returning employees. Seasonal wage is heating up Across industries, the average wage employers are willing to pay summer employees is $10.39. Travel and hospitality reports an average wage of $10.89; the food service industry boasts an average wage of $10.43. Job seekers out West will be happy to know the region is offering the highest average wage in the country. At $11.10 an hour, employers can offer a little more to their summer hires. The 2014 Summer Hiring shows a sunny hiring season for both employers and job seekers. About Snagajob Snagajob, America’s largest hourly employment network for job seekers and employers, is the only company solely dedicated to providing recruitment and hiring solutions to the hourly industry. With more than 50 million registered job seekers and the leading hourlyfocused talent management system, Snagajob has been serving hourly workers and those who employ them since 2000. Headquartered in Richmond, Va., Snagajob has been named to both Fortune Magazine’s Great Place to Work® Best Small & Medium Workplaces list and Deloitte’s Technology Fast 500 for the past five years. To find out more, visit www.snagajob.com and www.snagajob.com/employer-solutions.

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© 2013 Texas Mutual Insurance Company

Reduce Your Costs and Workplace Injuries.

Get A Full Serving of Savings. Texas Restaurant Association combines your business with other restaurants to provide workers’ comp premium discounts and job-specific safety resources. As a member of the Restaurant Association Safety Group, eligible businesses may also qualify for both group and individual dividends and receive a discount for choosing the healthcare network option.

Contact your agent or Tim Sekiya at (800) 395-2872 or email tsekiya@tramail.org.

While we can’t guarantee dividends every year, Texas Mutual Insurance Company has returned s ta u r a n t v i l l e m ag a z i n e Spring 2014 nearly $1.4 billion to safety-conscious policyholdersr eover the last 15 years.

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Texas 360

Share Your Best Gluten-Free Recipe

2014

The demand for gluten-free dishes has sparked the creativity of American chefs.

Alice Bast, NFCA President

Entries for the Gluten-Free Chef’s Challenge Cookbook are now being accepted by the National Foundation for Celiac Awareness (NFCA). Published by Houghton Mifflin Harcourt, the cookbook will include 100 gluten-free recipes submitted by the country’s most notable and innovative chefs. The NFCA decided to create this cookbook to raise awareness of the growing need for gluten-free dishes, to celebrate the creativity of chefs and to inspire home cooks. “We know there are professional chefs out there with awardwinning gluten-free recipes looking to inspire home cooks,” says Chef Jehangir Mehta, an executive chef, restaurateur and NFCA chef ambassador. “This cookbook will celebrate everything that chefs are doing for their guests who are eating gluten-free, particularly those who are eating gluten-free out of medical necessity.”

Qualifying recipes must be original, unpublished and fall into the following categories: breakfast, appetizers, soups, grains/ salads/sides, entrees, breads, and desserts. “The demand for gluten-free dishes has sparked the creativity of American chefs,” says Alice Bast, president of NFCA. “Through this cookbook, we hope to connect with chefs regarding incorporating gluten-free items into their own restaurant menus, as well as provide the general public with an easy-to-use cookbook that guides them through preparing gluten-free meals for family members with dietary restrictions.”

Professional chefs submit qualifying recipes to www.GREATChefsChallenge.com by May 30, 2014.

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Texas 360

Texas Restaurant Association Marketplace

Named One of Top 250 Trade Shows in the Country Thousands of foodservice professionals who attend the Texas Restaurant Association Marketplace each year know that it is the place to do business, make connections, be inspired and learn. The importance and value of the event was reinforced when TRA Marketplace was named one of the Top 250 trade shows in the United States by Tarsus Group’s Trade Show News Network (TSNN). Texas is one of the hottest growth markets for the restaurant industry and TRA Marketplace reflects the state’s diversity and unique culture. Attendees at the 2014 event June 22–23 in Houston will see new products, get new ideas and enjoy new experiences that can only be found in Texas. “We are excited to bring TRA Marketplace back to Houston after three years in Dallas,” said Mel Forehand, Vice President Exposition & Events

of the Texas Restaurant Association. “Houston is a vibrant, growing market with a truly unique and exciting culinary scene. It is a great fit for our convention and trade show which brings all segments of our industry together.” The 2014 TRA Marketplace will feature hundreds of exhibiting companies showcasing the latest products and services on the market; specialty pavilions highlighting key industry trends; interactive, informal Idea Exchanges where attendees can network and share information; valuable learning opportunities in the Education Idea Center and inspiring chef demonstrations in the Texas Culinary Theater. Visit www.tramarketplace.com for complete event information and to register. Get a sneak peak at the show here.

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Texas 360

What You Need to Know: Service Animals in Restaurants

ou may have seen the headlines, Disabled Veteran Booted from Restaurant over Service Dog or Military Vet with Service Dog Kicked Out of Restaurant. Unfortunately these stories tend to get picked up by social media and bloggers and can cause serious problems for the business.

rights and responsibilities of people using service animals ADA Guidelines Relating to Service Ani-

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Texas 360

Ben E. Keith Foods Announces Promotions Ben E. Keith Foods has announced the recent promotion of eight senior staff members as well as a retirement of a 40 year veteran.

“I am pleased to announce organizational changes that will build on our history and advance the next phase of our growth” Mike Roach, President, Ben E. Keith Foods

“The 108-year history of success at Ben E. Keith is largely the end result of countless, thoughtful decisions – all focused on continuing our leadership in the foodservice industry. Inherent in each of these considerations has been deliberate attention to our core values and principles, our culture of care for our employees, customers, and suppliers, and an unwavering commitment to the growth and betterment of Ben E. Keith,” stated Mike Roach, President, Ben E. Keith Foods. “It is in this context that I am pleased to announce organizational changes that will build on our history and advance the next phase of our growth”

Brian Lynch, DFW DSM, has been promoted to Director of Sales Development and Training.

Keith Pittman, Senior Vice PresidentOperations, announced his retirement effective August, 2014 after forty-four years of exemplary service, in a number of leadership capacities. In light of Mr. Pittman’s retirement, several promotions were also announced.

Doak Pierce has been promoted to General Manager of the San Antonio Division.

Mike Sweet, Dallas-Fort Worth District Sales Manager has been promoted to Executive Vice President of the Food Division in the General Offices. 22

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Robbie Fish, the Houston Division General Manager, has been promoted to Vice President – Division Management in General Office. Roy Markham, the Houston Division Assistant GM has been promoted to General Office as the Vice President – Operations and Transportation. Mike Needham, the current San Antonio General Manager has been chosen as the next Houston General Manager and will assume those responsibilities by July 1, 2014.

Jerry Dubose, Director of Sales Training at General Office, has been promoted to Assistant General Manager of the Houston Division. Keith Scudday, District Sales Manager, has been promoted to Assistant General Manager in San Antonio.


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community News

“ Itowanted recreate this learning opportunity within our school district as a collaboration between the culinary arts and agriculture departments. Chef Mike Erickson

TRUE BEEF: Exploring Beef from Pasture to Plate True Beef is a Pflugerville ISD (PISD) Career and Technology Education (CTE) project-based learning assignment designed to teach culinary arts students where their food comes from and agriculture students the importance of farmers’ and ranchers’ hard work to raise and produce nutritious food for chefs and consumers. Chef Mike Erickson, culinary arts instructor at PISD’s John B. Connally High School, was inspired to create this project after traveling with other chefs to Kansas to learn about beef production as part of a trip sponsored by the Texas Beef Council. A key component of the project is a documentary film which will showcase PISD culinary arts and agriculture programs as the students learn about beef production in Texas and the importance of beef to the state’s

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culture. This educational documentary will be shared with students across the state and country. “I wanted to recreate this learning opportunity within our school district as a collaboration between the culinary arts and agriculture departments,” Erickson noted. “This is an once-in-a-lifetime experience for our students.” The students have traveled across the state filming, interviewing and interacting with industry professionals, state officials, universities, historians, ranchers, butchers and chefs involved in all aspects of beef production. Filming ends at the close of the school year and the final film is expected the first of September. The documentary will not only be distributed to high schools around Texas and the US, but will be submitted to film festivals. www.truebeef.com


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community News

“The size of this year’s delegation reflects how critical issues such as immigration reform, the health care law and the minimum wage are to our industry.

Richie Jackson, CEO, Texas Restaurant Association

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60+ Texas Restaurateurs Travel to DC to Meet with Members of Congress Of the 47 states, Puerto Rico and the District of Columbia delegations attending the National Restaurant Association’s Public Affairs Conference, the Texas group of more than 60 restaurateurs was the largest. “Texas always has a large group attending the Public Affairs Conference,” said Richie Jackson, CEO, Texas Restaurant Association. “The size of this year’s delegation reflects how critical issues such as immigration reform, the health care law and the minimum wage are to our industry. By sharing their stories and experiences with our elected officials, these restaurateurs help educate them on the important role our industry plays in the economy and in communities.”

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TRA members met with Texas Senator John Cornyn and with many members of Texas’ Congressional delegation. During their meetings with lawmakers, restaurateurs promoted the industry’s role in driving economic growth and emphasized the need for changes to the health care law, comprehensive immigration reform, and the renewal of important tax extenders. The theme of this year’s Public Affairs Conference was “Stand Up for Restaurants,” part of the NRA’s ongoing campaign to share the industry’s story and promote its role as a leading creator of jobs and opportunity.


Community News

County Line BBQ Honored for Community Service Fourteen years ago, Randy Goss the general manager of the County Line BBQ in San Antonio wanted to host live music. That idea grew into a weekly live music series in the summer featuring some of the best country musicians from Texas and the nation to benefit the San Antonio Food Bank. While the events are free, all who attend are asked to donate either food or a monetary gift to the food bank. Since its inception 13 years ago, the event has collected more than 614,000 pounds of food. Last year alone they donated 105,000 pounds of food, enough to provide 81,000 meals to those in need in the San Antonio community.

This year, County Line was honored as one of three Texas winners of the National Restaurant Association’s Restaurant Neighbor Award. Country music star Roger Creager was on hand before his concert to present the award to Skeeter Miller, president of County Line and Goss’ widow, Julie Goss. Eric S. Cooper, president and CEO of the San Antonio Food Bank, and Michael Guerra, chief development officer of the Food Bank, were also there to honor the success of the program.

This year, County Line BBQ was honored as one of three Texas winners of the National Restaurant Association’s Restaurant Neighbor Award

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community News

Go Texas! First Place in National ProStart Invitational “It is inspiring to watch these talented students compete with the passion that we saw at this year’s Texas and National ProStart Invitational events,” Richie Jackson, CEO, Texas Restaurant Association

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It was a familiar sight at the 2014 National ProStart Invitational Awards Dinner as the teams from two Texas high schools waited to hear the results after demonstrating their mastery of restaurant leadership skills in a fast-paced culinary and restaurant management competition. For the second year in a row, the culinary team from The Academy of Culinary Arts & Hospitality Management at Byron Nelson High School, Trophy Club and the management team from Rockwall High School, Rockwall won their competitions at the Texas ProStart Invitational and represented the Lone Star State at Nationals, where ProStart champions from 46 states, territories and Department of Defense bases, competed for their share of a total of $3.75 million in scholarships. The Rockwall team placed first in the management competition at the 2014 National ProStart Invitational!

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In the management competition, teams developed an original restaurant concept to present to industry judges and applied critical thinking skills to address challenges restaurant managers face in day-to-day operations. The Rockwall team’s concept was The Grate American Grilled Cheese Factory, a quick-casual restaurant serving fresh, gourmet-quality grilled cheese sandwiches with the slogan Two GRATE Loves: Our Food & You! “This national title and our backto-back state champion titles are a true representation of dedication and hard-work by my students. They realize what a great opportunity they have to win scholarships through this wonderful program and are constantly motivated by that. My students will now be able to attend college because of this,” said Cody Hayes, Culinary Arts Chef Instructor, Rockwall High School. “Representing


Community News the great state of Texas at the National ProStart Invitational was a true honor, and we are all blessed to be a part of such a fantastic program supported by the Texas Restaurant Association and National Restaurant Association.” The Byron Nelson High School culinary team also did an outstanding job, placing 7th in the culinary competition where they had 60 minutes to prepare a three course menu and were judged on knife skills, chicken fabrication and safety and sanitation. Their menu featured a Seared Diver Scallop topped with a Quail Egg, Japanese Inspired Crab Salad, Organic CarronMango Reduction, Mosaic of Avocado; a Dried Fruit Stuffed Pork Tenderloin, Butternut Squash Israeli Couscous, Brown Butter Brussels Sprouts, Pork Glacé and Butternut Squash Crisps; and a Coconut-Macadamia Cake; Pineapple Vanilla Compote; White Chocolate Crème Anglaise and Brûlée Banana. “It is inspiring to watch these talented students compete with the passion that we saw at this year’s Texas and National ProStart Invitational events,” said Richie Jackson, CEO, Texas Restaurant Association. “We know they will take the experience gained to propel their dreams and achieve rewarding careers in the restaurant industry.”

ProStart is the nation’s premier culinary arts and restaurant management program, utilized in more than 1,700 high schools in 48 states, Guam and on U.S. military bases and reaching nearly 100,000 secondary students annually. Administered by the National Restaurant Association Educational Foundation, ProStart prepares young people to pursue additional studies or enter a rewarding career in the foodservice sector.

ProStart is the nation’s premier culinary arts and restaurant management program, utilized in more than 1,700 high schools in 48 states, Guam and on U.S. military bases and reaching nearly 100,000 secondary students annually

Texas ProStart is an industry-based high school culinary arts and restaurant management program currently in more than 200 high schools, reaching 20,000 students each year. It is the flagship program of the Texas Restaurant Association Education Foundation.

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community News Tarrant County Chapter Creates its First Scholarship P: 210-734-7663 F: 210-734-7669

Mark Your Calendars Social Media & Online Marketing Educational Seminar Wednesday, May 28 , 2014 8633 Crownhill Blvd. 8:30am-11:30am

President’s Dinner Wednesday, May 28 , 2014 8633 Crownhill Blvd. 8:30am-11:30am

The Tarrant County chapter of the Texas Restaurant Association honored pioneering chef Walter Kaufmann by naming its very first scholarship after him. The 85-year-old Kaufmann serves on the board of the organization. The $500 Walter Kaufmann Scholarship will be awarded to a high school student studying the culinary arts in the Texas ProStart program, a high school culinary arts and hospitality program managed by the TRA Education Foundation. There are 21 schools in Tarrant County involved in the program, six of which are in the Fort Worth School district.

TRA Annual Meeting The 2014 Texas Restaurant Association Annual Business meeting is Sunday, June 22, 2014 at 9:30am at the George R. Brown Convention Center, Houston, Texas. It is being held in conjunction with the TRA Marketplace.

Chili Pepper Golf Classic Monday, June 9, 2014 Dominion Country Club Registration: 10:30am Call 210-734-7663 for more information.

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Round it up America...................................................................................32 SNAGAJOB............................................................................................................21 Texas Mutual...................................................................................................17 TRA Marketplace........................................................................................... 11 united Healthcare...................................................................................... 15

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Community News

JULY 21-27, 2014 GOTEXANRestaurantRoundUp.com

PUT THE POWER OF TEXAS TO WORK FOR YOU! The Texas Department of Agriculture’s annual GO TEXAN Restaurant Round-Up is the only statewide dine-out event in Texas that highlights restaurants serving local products. Show your Lone Star State pride and join hundreds of restaurants July 21-27 by bringing Texas to the table. Become a GO TEXAN Restaurant and certify that you ARE Texas! Email gtrr@TexasAgriculture.gov or visit gotexan.org to learn more.

GET NOTICED! Join the GO TEXAN program and make it easy for customers to find, map and share your restaurant via our mobile app. Download the free GO TEXAN app today! Commissioner Todd Staples • Texas Department of Agriculture r e s ta u r a n t v i l l e m ag a z i n e

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Make a Big Difference with a Little Change Round It Up America is a simple program that invites restaurant patrons to donate pocket change by rounding up their purchases to the nearest dollar. 75% Flexible Giving Each restaurant partner selects up to 3 nonprofit organizations as grant recipients per year 10% American Red Cross Disaster Relief 6% ProStart速 Programs 7% Administrative & Fund Management Fees 2% Credit Card Interchange Fees Optional for restaurant partner to recover fees

To become a restaurant partner contact Sandy Mitschke at 512-457-4100, smitschke@tramail.org or visit rounditupamerica.org

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Behind the Scenes Technology | Restaurantville Magazine Spring 2014  

How Upgrading Back-of-House Technologies Can Save Operators Time

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