Gordon Ramsay, a well-known chef who owns 31 restaurants worldwide, has earned a second star from the Michelin Guide for France for his Le Pressoir ďArgent restaurant based in Bordeaux. He credits his use of British produce and wines for the award. The restaurant earned its second star after only seventeen months of operation. The award brought the number of stars his restaurants have earned from Michelin to seven.
Published March 6, 2017
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Published March 6, 2017
For many of us, the top goal of kitchen operators in 2017 is a zero-waste kitchen. Ramped-up recycling efforts are all major steps in the effort to reduce waste. Now some operators are taking an alternate that’s more cost effective and culinary focused. They are using food scraps such as vegetable stems, meat trim and ugly produce into new dishes and drinks. Read on to find 5 ways to recycle your waste!
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Published March 6, 2017
Young people today place an important emphasis on food that is obtained from sustainable sources. Many college students are interested in activities such as local farming, environmentally friendly food sources and organic foods. If you incorporate sustainability into your operations, it is likely to make your offerings more attractive to younger patrons.
Key Takeaways:
- Consumers, especially younger ones, are increasingly demanding foods with natural positioning. Some 70% of consumers consider items labeled organic to be healthier than conventional foods, according to Technomic’s 2016 Healthy Eating Consumer Trend Report.
- Some 77% of operators say that having items labeled “local” has at least some impact on traffic and sales.
- Given that today’s students are so focused on sustainability, it’s good for both the environment and for business to seek out eco-friendly disposables.
“”[College] students are looking for foodservice operations with comprehensive sustainability programs…””
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How meat is boosting snack sales
Say the word “protein” to diners, and you’re likely to tap into their desires surrounding both health and taste. More consumers today than two years ago think that high-protein food tastes good, according to Technomic’s Healthy Eating Consumer Trend Report. Three-quarters of consumers think high-protein fare is very healthy, and two-fifths are more likely to purchase and pay more for it when dining out. Consumers even find beef healthier now than they did in 2014 because it’s high in protein.
Key Takeaways:
“Consumers are eating more beef snacks on both a weekly and monthly basis. A third of consumers say they eat beef as a snack at least once a week, up from 28% in 2014. And two-thirds of consumers (67%) say they’re eating beef snacks at least once a month, compared to 61% in 2014.”
http://www.foodservicedirector.com/menu-development/menu-strategies/articles/how-meat-boosting-snack-sales
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