Dining & entertainment 2019_11_15

Breaking Bread & Making Deals 4 factors to consider when choosing

Pairing Pointers

How H ow to pair foods with your favorite beers

a business dinner venue

Throw a successful restaurant party A Blank Slate Media Special Section • November 15, 2019

34 DINING & ENTERTAINMENT • Blank Slate Media Newspapers, Friday, November 15, 2019

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ho doesn’t enjoy a night out on the town? Restaurants fulfill people’s desires for new experiences and enable them to sample new cuisine they may not prepare at home.

A night out means experiencing the latest trends

The Restaurant Performance Index, a monthly composite index that tracks the health of and the outlook for the United States restaurant industry, reached 101.6 as of May 2019. A value of over 100 is considered a time of good performance. Plus, Toast’s 2019 Restaurant Success Report states 20 percent of American diners eat out at least once a week, with a whopping 45 percent dining out multiple times per week.

As the restaurant business thrives, diners may be interested to learn how their fellow foodies are spending their dining dollars.

Increased online ordering Convenience is key, and the National Restaurant Association says delivery and takeout are very popular. UBS, a leading investment bank, states that delivery sales could rise by more than 20 percent annually, reaching $365 billion worldwide by 2030. To facilitate the process, many restaurants have online menus and ordering services that increase the ease of ordering and help reduce errors.

Experimental foods Many restaurants are scaling back on size and putting more effort into experimental, creative foods that focus on niche menus. Open kitchens, tasting menus and varied offerings are trending, according to Food & Wine magazine.

Wellness options Data from Upserve, a restaurant management service, indicates a rise in mainstream restaurants featuring menus that are designed to provide specific health benefits, such as dishes that reduce inflammation or improve the gut microbiome.

Plant-based options Using fresh, plant-based ingredients as the main component of the meals has become more the norm, which is a boon to vegetarians and vegans.

And it’s not necessarily a matter of replacing meats with meat alternatives; these are entirely plant-based meals for the sake of being plantbased meals — with a focus on plant proteins.

Spending time out on the town gives diners new food experiences and opportunities to experience the latest trends.

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Blank Slate Media Newspapers, Friday, November 15, 2019 â&#x20AC;¢ DINING & ENTERTAINMENT

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36 DINING & ENTERTAINMENT • Blank Slate Media Newspapers, Friday, November 15, 2019

4 factors to consider when choosing a business dinner venue osting a business dinner for the first time is a great chance to make a strong impression on clients and colleagues.

Planning such dinners can be intimidating, but hosts who give careful consideration to a handful of factors when planning the party may find hosting isn’t so tall a task, after all.

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1. Space

3. Menu

Venues with tight quarters and intimate settings may be perfect for date nights.

However, business dinners may work better in restaurants with ample room for everyone to spread out. This is especially important when hosting new or prospective clients who hosts have never before met in person. Clients might be tall and may not appreciate being crammed into small quarters, regardless of how good the food is. Visit each venue before making any reservations to ensure there’s ample space for everyone. Business dinners can sometimes be lengthy, and a little extra legroom can make everyone more comfortable as the dinner progresses.

Food allergies and dietary restrictions are relatively common, so look for a venue with a menu that can accommodate people who may only eat certain foods. Restaurants that offer vegetarian foods and gluten-free menus are safe bets. In addition, speak with a restaurant representative before making a reservation, discussing how flexible the kitchen staff may be in regard to accommodating people with more unique dietary restrictions.

2. Location The location of the venue is another factor that bears ample consideration. The venue should be located near accessible highways that make it easy for guests to arrive and get home. If hosting out-of-town clients, look for an establishment within a reasonable distance of the airport or the hotel where guests will be staying.

4. Reputation Subpar service is not the fault of the person trusted with hosting the business dinner. However, a restaurant with a strong reputation for great service can help hosts create a strong first impression in the eyes of their colleagues or prospective clients. Peruse online reviews of restaurants before making a reservation, ultimately choosing a venue that has glowing reviews in terms of its reputation for service.

Hosting a business dinner is a big responsibility. But dinners tend to go smoothly when hosts exercise their due diligence in regard to planning.

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Blank Slate Media Newspapers, Friday, November 15, 2019 â&#x20AC;˘ DINING & ENTERTAINMENT

37

Throw a successful restaurant party

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eople who love to entertain but donâ&#x20AC;&#x2122;t have the space to do so at home often take their love of hosting to nearby restaurants.

While much of the work on the day of the party is likely to be performed by restaurant staff, hosting a gathering at a local establishment has its challenges, particularly in regard to planning.

Itâ&#x20AC;&#x2122;s easy to focus solely on the cost of hosting a restaurant party, as thatâ&#x20AC;&#x2122;s likely to be the foremost consideration for hosts. And itâ&#x20AC;&#x2122;s wise for hosts to develop a budget for their parties while also considering other ways to make their get-togethers successful.

On-site expenses When shopping restaurants and other venues, ask the establishment managers to give a thorough rundown of proposed expenses. Get all estimates in writing so they can be easily compared. The financial management resource The Balance says that common venue expenses can include room rental, food and beverages, security deposit, insurance needs, valet parking, taxes/ gratuities, and other add-ons. These add-ons can include plating fees for cakes made off-premises or corkage fees for host-supplied wine.

Explore entertainment Mingling and conversation are part of restaurant parties, but hosts can facilitate even more guest interaction by planning entertainment for the party.

Discuss with the venue whether hired musicians or other entertainers are permissible. Something as low-key as a table-side sleight-of-hand magician or a tarot card reader who can offer psychic intrigue may be fun.

What is a chef card?

W balloons, ribbons or chair covers or colorful flowers or centerpieces, and take-aways for guests.

Discover if you can work with the chef to curate a special menu. This helps the kitchen staff immensely because theyâ&#x20AC;&#x2122;ll only have a set number of dishes to prepare rather than having to make foods off the larger menu all at once, says the food, home and wellness site MyDomaine.

Family-style appetizers also are effective. Print out custom menus with the event title on top, or ask if the restaurant can make them.

hen dining out, people with food allergies may find it difficult or uncomfortable to communicate their allergy concerns with restaurant staff. In recognition of that, the organization Food Allergy Research & Education, which aims to improve the quality of life and the health of individuals with food allergies, provides an interactive â&#x20AC;&#x153;chef cardâ&#x20AC;? that outlines the foods diners must

avoid. Such a card, which is free and available via the FARE website at www.foodallergy.org, can make it simple for people with food allergies to communicate that information to restaurant staff. The card is available in English and a number of foreign languages, which can benefit people who travel and those who enjoy dining at ethnic restaurants where staff members may not speak dinersâ&#x20AC;&#x2122; native tongues.

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Decide on bar service

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Alcoholic refreshments can quickly consume a budget, so frugal hosts might need to reign in expenses in the this department. Wine and spirits can be expensive if theyâ&#x20AC;&#x2122;re not included in the restaurants price-fixed party package. Itâ&#x20AC;&#x2122;s perfectly acceptable to offer some carafes of wine or pitchers of beer on the table and ask guests to pay for their own specialized drinks.

If you do not opt for a full open bars, ask the wait staff explain to guests what is and isnâ&#x20AC;&#x2122;t included before they order.

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Make parking accessible

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Personalize the menu and space

Selecting a venue with on-site parking or valet service can make things more convenient for guests.

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Decorate the venue within reason, and abide by the rules of the house.

Decorations may include festive

A few simple strategies can help hosts the navigate the process of hosting parties at restaurants.

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38 DINING & ENTERTAINMENT • Blank Slate Media Newspapers, Friday, November 15, 2019

Match food

to your favorite brews

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he rise of craft and home brewing has created more beer flavor profiles than ever before. In fact, there’s likely a beer for everyone, whether you’re a novice or connoisseur.

The Brewer’s Association, a trade association that represents small and independent American craft brewers, reports that, in 2018, small and independent brewers collectively produced 25.9 million barrels and experienced a 4 percent total market growth. The BA also states that these small brewers achieved a collective retail dollar take-in of $27.6 billion.

While wine will always have its enthusiasts, beer is fast on its heels as a popular mealtime beverage. Much in the way wines are paired with certain foods, it has become the natural course of action to pair certain foods with particular styles of beer.

“Beer is a great match for food because of the complexity of its flavors, its ability to provide refreshment and to interact with many food flavors,” says Marc Stroobandt, a master beer sommelier for the Food and Beer Consultancy, UK. American Amber Lager: Creamy risotto, wild rice, polenta American Pale Ale: Game birds, such as duck and quail Belgian-style Dubbel: Pork chops, sausage, tenderloin Belgian-style Flanders: Grilled ribeye, root vegetables Blonde Ale: Chicken, salads, salmon, nutty cheese Dark Lager: Barbecue, sausage, roasted meat Hefeweizen: Weisswurst, seafood, sushi Imperial Stout: Smoked goose, foie gras, strong cheeses IPA: Spicy foods, curries Porter: Roasted or smoked foods, blackened fish

The Brewer’s Association recommends matching delicate dishes with delicate beers and strong dishes with assertive beers. Commonalities, like aromas and sub-flavors, also work together. A beer with roasted notes may pair well with chocolate, for example. Opposites also attract, in that a spicy food may taste best when paired with a sweet beer.

Pairing might once have been limited to matching wines with certain foods. But the booming craft beer business has popularized pairing flavorful beers with foods to make meals even tastier.

Blank Slate Media Newspapers, Friday, November 15, 2019 • DINING & ENTERTAINMENT

39

What’s trending

How to make guests feel comfortable at nightclubs and bars?

P

arty hosts and hostesses may feel the stirrings of butterflies in their stomachs in anticipation of a special event. It’s natural to have nerves when inviting others into your home or planning an event at a restaurant or catering hall, as you no doubt want everything to go right and may feel the pressure to impress.

Although hosts may be feeling some mild trepidation, they should recognize that guests may be a little nervous about attending an event as well. When attending a party, guests may not know what to expect or who else may be on the guest list. To ensure everyone has a good time, hosts can take steps to make guests feel more comfortable and at home.

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averns and bars have served as popular gathering places for centuries, and nightspots remain a vital component of nights out today.

According to data from the market research firm IBISWorld, in the United States alone, bars and nightclubs generated $27 billion in revenue in 2018. Information from IBISWorld indicates that average annual revenue for the same industry in Canada is $3 billion.

Many people like to go out because they know local bars and nightclubs will keep them abreast of new trends. Here are a few things consumers can expect when hitting up a bar or nightclub in the near future.

Organic spirits: Many spirits manufacturers are helping to paint alcohol in a more positive, healthy light. Spirits made from organic cane sugar, non-GMO ingredients and gluten-free grain are just some of the products emerging from those efforts.

Rise of tequila and bourbon: Beer, vodka and wine will always have their place, but bourbon and quality tequila have seen a huge spike in popularity in recent years, states LitAPP, an event and nightlife information service. Another notable spirit is single malt whiskey, which was made popular in Scotland. Single malts are now produced all over the world, according to William Grant & Sons, a family-owned distillery.

Reusable products: Many bar and nightclub owners have transitioned to paper straws, while others are

giving out straws only on request.

Reusable coasters instead of paper napkins and bare tables (to cut down on linen laundering) also are becoming the norm. Businesses like Trash Tiki, which recycle discarded cocktail fruit into syrups, cordials and other drink ingredients, also are changing how bars and nightclubs handle their excess supplies.

Electric hookahs: Electric hookahs have been on display at the Nightclub & Bar Show in Las Vegas.

Electric hookahs feature flavored vapors and give enthusiasts a chance for communal smoking as the law allows.

Charging stations: Running out of phone steam while at a club or bar may have people heading home.

But charging stations are becoming the norm and keeping patrons inside.

Emergence of boxed wine: Boxed wine can keep vintages fresher longer, and many businesses are pouring from a box instead of a bottle to reduce waste and keep products fresh.

Multi-concept venues: Multiconcept venues appeal to younger generations who are always looking for new experiences on demand, according to the trends predictor Toast.

Fine food, good music, digital entertainment, and more are edging out flashy cocktails and bottle services.

Bars and nightclubs are keeping up with the times by offering new services.

When attempting to make guests comfortable, lead by example. Guests will sense your energy when they walk through the door. If you are agitated or appear stressed, guests may feel that way as well. Project a calm and inviting spirit and greet guests with a smile. This will help set the tone for the rest of the festivities.

Get as much done as possible before guests arrive so they’re not walking in on the set-up of the party. Leave a trivial

task, such as mixing a salad or preparing cocktails, for last so you can pay some attention to early arriving guests.

Keep in mind that food should look inviting, but don’t feel pressured to make food look like something out of a cookbook.

Some guests may even be hesitant to be the first to dig if dishes appear too perfect. Arrange foods in such a way that guests won’t be afraid to dig in and ruin the impressive display.

Play soft music make sure snacks are available before guests arrive. This way the first guests are not walking into a house where they can hear a pin drop.

Set up appetizers around seating so that smaller groups of people can mingle.

Take time to chat with different guests throughout the evening. This allows you to introduce people who might not know one another, and such introductions can make guests feel more at ease.

Don’t forget to toast or thank your guests for coming and show them your appreciation by sending them home with a small party favor. A token of appreciation mixed with having a fun and festive night will ensure guests look forward to your future parties.

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