As a Wisconsinite, it does me proud to hear that we are being recognized for more than just our cheese. You can pair your wine with more than just cheese, I like drinking my wine with a good piece of meat or fish. I think I’ll start looking online for some Wisconsin-area wines and give them a try!

Key Takeaways:

• The minute Tyler Sailsbery—chef/owner of The Black Sheep in Whitewater, Wisconsin—decided to pour local wines, business partnerships started to happen.
• Wisconsin isn’t the only state where the wine industry is making inroads on restaurant wine lists.
• Sussing through local wines, however, takes considerable amounts of research.

“Wisconsin isn’t the only state where the wine industry is making inroads on restaurant wine lists. Virginia, Texas, Washington, Oregon, North Carolina, New York, and Michigan are among the states where the wines are rising into acclaim.”

https://www.fsrmagazine.com/wine/local-wine-isnt-reserved-california-anymore

There has been some recent insight given into the fact of how the latest marketing trends reflect the demand for organic in particular. In more detail to this Elevation Burger has made a recent announcement that they will be migrating to hormone and antibiotic free chicken and this is the latest indication of how the demand for organic products is changing the face of marketing.

Key Takeaways:

• While other chains like Chick-fil-A have promised to drop antibiotics from their chicken within five years, and giant producers like Tyson and Perdue have ramped up production of antibiotic-free chicken to meet growing demand, Elevation Burger is moving quickly to capture a greater share of wallet in this growing shift to organic by not only selling chicken free of antibiotics, but also without pesticides or hormones.
• Considering that a recent Gallup Poll suggests 45 percent of Americans actively try to include organic foods in their diets, it’s clear to see that the organic movement is here to stay and in fact, is starting to impact non-food categories seeking to make their brands more authentic.
• Every marketer should look at the organic movement in quick-service restaurants and grocery shelves as a wake-up call for their own marketing.

“Going organic isn’t easy. But losing customers is.”

http://restaurant-hospitality.com/guest-columns/how-latest-marketing-trends-reflect-demand-organic

As the world becomes increasingly interconnected, food supply chain traceability remains a concern. While many labels like “trust marks” and “dolphin free” have caught on, new technologies and information pieces are needed to allow consumers to make safer and more informed decisions about seafood. Soem seafood is made by slave labor in Thailand. Maine plastics are becoming part of the fish we eat. On the plus time, kosher shrimp made from algae could soon become commercially available, as seafood supply chains continue to evolve.

Key Takeaways:

• If the end vision is boat to plate, how can we get there, when the seafood supplier may be thousands of miles away, shipping a product through a complex supply chain that’s riddled with randomness, fragmentation and fraud?
• The problem, as summed up by Tejas Bhatt, director of the Global Food Traceability Center at the Institute of Food Technologists, is this: “Right now we’re nowhere near boat to plate.
• Scientists, policy influencers, advocates, manufacturers, journalists, chefs and restaurateurs recently gathered at the Monterey Bay Aquarium’s Sustainable Foods Institute to dive deep under the surface of the seafood industry.

“More mobile technology (and getting fishing boats to use it) will be essential for change, as will buy-in from big suppliers who can set the standard and offer incentives so fisheries big and small will see the value in tracking their catches.”

http://restaurant-hospitality.com/food-trends/6-things-you-need-know-about-seafood-supply

There has been some particularly recent insight that has been given into the carry out leakage crisis itself. In more detail to this particular issue itself when it comes to carryout leakage this has become a huge problem for Wings which is a successful chain that is located in Fort Wayne, Indiana. However in particular this is not the only problem they have been facing.

Key Takeaways:

• This problem — carryout leakage — had become a huge challenge for Wings, Etc., a successful chain based in Fort Wayne, Indiana.
• The wings were retaining moisture and losing their crispness on the drive home.
• As a result, Wings vice president, Eric Stuczynski, turned to the chain’s distributor, Stanz Foodservice for a solution.

“We have a great partnership where we work together to solve problems and issues.”

http://restaurant-hospitality.com/fab-frostyacres-fsvoice/carryout-leakage-crisis

Understanding the Affordable Care Act can be very confusing. Restaurants seem to have an even harder time complying with this law since many of their employees are part time and may or may not qualify depending on how many hours they work. It is important to make sure each employee is offered qualifying coverage where appropriate, but also to understand the appeals process for when notices are received stating that fines will be issued for not offering coverage. Meticulous records are one of the most important steps in proving compliance and also avoiding compliance notices in the first place.

Key Takeaways:

• As a restaurant owner or manager, you understand the difficulty inherent in compliance.
• The U.S. Department of Health and Human Services has begun issuing these marketplace exchange subsidy notices, which are the first step in the process of IRS-generated fines
• You likely have a part-time crew of hourly workers with a broad pay scale, and staying on top of health plan eligibility is a chore.

“The U.S. Department of Health and Human Services has begun issuing these marketplace exchange subsidy notices, which are the first step in the process of IRS-generated fines.”

https://www.fsrmagazine.com/kitchen-sink/5-things-every-restaurateur-should-know-about-aca-compliance