essence of maines

ESSENCE OF MAINES
serving you the best
Chef’s Corner
Local, Organic and Fresh
Produce:
the new center of plate
July/August 2011
The secret to being best-dressed.
One of the secrets to being best-dressed is to make it appear
effortless. Culinary Secrets dressings and sauces are the result
of careful ingredient selection and meticulous preparation.
Accenting your creations with Culinary Secrets will save you
effort, time and money. Our epicurean sauces and dressings
were crafted by renowned chefs, so you can trust they’ll be
cd
excellent and spend your time creating innovative dishes.
ESSENCE OF MAINES
July/August 2011
d
2
Available Dressings and Sauces: Fire Pit BBQ Sauce, Honey Dijon Dressing,
Garden Italian Dressing, Chop House Blue Cheese Dressing, Buttermilk Ranch
Dressing, Royal Caesar Dressing, Maison French Dressing, Greek Feta Dressing,
Raspberry Vinaigrette Dressing, Orange Sesame Ginger Dressing, Complete
Wing Sauce.
5
July/August 2011
IN THIS
ISSUE
serving you the best
STORIES AND FEATURES
5
CUSTOMER SPOTLIGHT
Carl Von Luger Steak & Seafood
17
6 food show recap
Fabulous Info, Food and Mardi Gras Fun
9
chef’s corner
Local, Organic and Fresh
12
the signature brands
loyalty program
A Win-Win Situation, by Jim Perri
16
Maintain Your gain
Follow Up to the Jim Laube
“Food Cost Fitness” Workshop
17
Produce: The new center of plate
How Fresh, Colorful Produce
can Excite Tastes and Increase Profits
20
cheese marketplace
Fruit and Cheese? Yes, please!
20
TRy out these
exciting recipes:
pag e 8
Shrimp and Cucumber
Stuffed Avocados
pag e 11
23 success stories
The Ithaca Ale House &
Sydneymax Franchise Corporation
Eggplant and
Prosciutto Rollatini
with Saffron-Citrus
Tomato Sauce
pag e 13
25 spice it Up!
Flavor Profiles that Make
for Delicious Dishes
Orzo and Zucchini
Salad with Feta
and Mint
27 E & S shoppe
Food Safety How-Tos
d
6
pag e 14
Grilled
Vegetable Pizza
ESSENCE OF MAINES
serving you the best
Chef’s Corner
Local, Organic and Fresh
Produce:
thE NEw CENtEr OF plAtE
Effective dates:
July and August, 2011
July/August 2011
pag e 21
Grilled Crab,
Avocado and
Jack Cheese on
SourDough Bread
pag e 22
Summer Corn
and Andouille
Chowder
pag e 24
Sweet Corn,
Arugula and Blue
Cheese Salad
101 Broome Corporate Parkway
Conklin, New York 13748
800.366.3669 | www.maines.net
All portion costs contained within are approximate. Please see your Maines
Paper & Food Service Account Manager for pricing. We reserve the right to
limit quantities. We are not responsible for typographic errors.
July/August 2011
ESSENCE OF MAINES
3
r elds ar
fi
nd
a
umme
S
a
s
w
t
i
s fru
l resh
l
fu f
f
o
l
l
in
is e fu
, v
g
in nd
s
e
l
b
egeta
And that’s a good thing
because fresh, local, and organic
produce is in high demand from today’s customer.
Chef Eamon Lee shares his culinary wisdom on bringing the field’s bounty into
your restaurant (pages 9-11). In fact, customers are no longer satisfied seeing their
fruits and veggies stuck on the side. They’re hungry for produce to take center
stage (page 18-19). As a restaurant owner, this is your shining moment to boost
profit by incorporating more in-season (read:
affordable!) produce into the center of the
plate – thereby reducing protein portions
and food costs.
Speaking of food costs, hopefully you attended the
Jim Laube seminar at the Maines Food Show this past May.
If you did, you walked away with food cost fitness strategies
to reduce your waste and improve your bottom line. To
keep you in tip-top shape, Jim provides his strategies for
maintenance in this issue (page 16). Plus, when it comes
to strategies for success, Robert Dickert sheds light on his
own recipe for a thriving restaurant in this month’s customer
spotlight (page 5). It involves combining a trifecta of values
– quality, service, and cleanliness – and adding a dash of his
own style to the Luger family legacy.
You’ll find this issue packed with
fresh ideas…so sit back, relax, and
grab an ice-cold glass of lemonade
infused with blackberry syrup (see
why that’s a trend worth trying at your
restaurant in this issue’s MaineSense).
Enjoy the Issue!
4
ESSENCE OF MAINES
July/August 2011
!
Carl Von Luger Steak & Seafood
CUSTOMER
SPOTLIGHT
Morton. Smith. Wollensky.
And of course, Luger.
These last names are first on any great American steakhouse list. Now,
restaurateur Robert Dickert has added a new chapter to the storied Luger
legacy with the recently opened Carl Von Luger Steak & Seafood.
BY Lindsay Ott
Robert named the restaurant in his father, Carl’s,
honor. As von means “of ” in German, Robert has paid
tribute to Carl’s – and his own – connection to the
Luger tradition, which began in 1887 when Peter Luger
first opened the steakhouse. Carl was Peter Luger’s
nephew, and ran the Peter Luger Steak House location
in Long Island. Robert was drawn into the “Age Old
Family Tradition” after returning from college. One day
Carl asked Robert to cover when an employee didn’t
show, and Robert spent the evening sweeping floors and
“While Peter Luger is famous for a
cleaning bathrooms. And the rest, as they say, is history:
sparse menu, we’ve branched out to
“Those early days at Peter Luger formed my ‘rules’ for a
include duck, chicken, turkey, lamb,
successful restaurant: quality, service, and cleanliness.
and seafood. Our rotisserie-cooked
Our servers crumb the table, refold napkins, and change
and comfort food selections are also
the silverware throughout the meal. A lot of white
very popular. Even with our expanded menu, I believe that nothing beats a
tablecloth restaurants don’t do that anymore,”
perfect steak and a simple – but just-right – side, at an affordable price,”
said Robert.
added Robert.
Carl Von Luger’s atmosphere is also attracting new clientele, who appreciate
Business: Carl Von Luger Steak & Seafood
this new fine dining hotspot amidst the more casual pubs that dominate the
Locations: 01 North Washington Ave.
downtown Scranton restaurant scene. The sophisticated yet approachable
Scranton, PA 18503
décor mixes art deco accents – such as the vibrant prints of the four seasons in
Phone: (570) 955-5290
the bar area – with nods to the family legacy (a black and white photo of Carl
Website: www.carlvonluger.com
hangs in the dining area). Robert notes that he also respects the family-owned
legacy of Maines.
That trifecta of values and Robert’s self-proclaimed
perfectionist tendencies are appreciated by a fiercely
loyal customer base who have followed Robert to his
new restaurant from Great Uncle Peter’s, his former
operation. But Robert is also drawing new customers
with his diverse menu, and equally diverse price points.
“When you work with a family-run business, you get their genuine, personal
interest in your business. Maines shows they care by connecting me with
valuable resources like Designworks for menus, Wyckwyre for hiring, ACME
for cash systems, and now we’re looking into WhenToManage.com. I can’t get
that with other foodservice companies,” concluded Robert, “and that’s why
I’ve been a Maines Customer for nine years.”
Just as Maines has evolved with each managing generation, the Luger family
tradition is entering a new era with Carl Von Luger Steak and Seafood. And
Robert Dickert is making a name for himself as restaurateur with both vision
for a successful future and a deep appreciation for the past.
July/August 2011
ESSENCE OF MAINES
5
The 2011
a
was
w
o
h
S
d
o
o
Maines F
.
ss
e
cc
u
s
smashing
Held at Turning Stone Casino in
mid-May, the Mardi Gras-themed
show brought the food industry
together over fabulous food, fun
and entertainment. Attendees left
with loads of new food ideas and
knowledge of powerful management
services like Wyckwyre, Keeping It
Kleen, and WhenToManage. Maines
would like to thank everyone who
attended and, for those of you that
didn’t make it – mark your
calendars for next year!
At the product
showcase, over 300
vendors displayed their
most delicious foods.
The “Fat Tuesday”
theme was highly
appropriate!
Restauranteurs weren’t the only ones
present. More than 300 manufacturer/
broker representatives attended – along
with a wide variety of entertainers.
Attendees mingled
over cocktails and hors
d’oeuvres, sharing ideas
and building relationships
with the industry’s top
food professionals.
what guests said
About the Maines
Food Show:
a main
mo Quarter was
The new Chef De
monstrations
efs gave live de
attraction! Top Ch
e cuisine.
s for more creativ
packed with idea
“I’ve been to 30-some
food shows with different
companies and this is by
far the best.”
“There’s so much to do and
so little time. Thank you
for the great party.”
ire
w to “h
rned ho
a
le
ts
s
e
Gu
e easy”
manag
e
easy,” “
y” at th
een eas
s.
th
and “kl
o
s bo
nt Result
ra
u
ta
s
e
R
Leading restaurant industry
expert Jim Laube hosted
two interactive workshops,
teaching guests how to
increase their bottom lines.
Guests danced the night
away at Turning Stone’s
lavish Club Lava.
“I have been going to these
types of events for 25
plus years. It is very obvious that a lot of thought
and effort went into this
show.”
“We look forward
to it every year.”
“The Maines Food Show is
always very well planned
and executed every year.
The show has a good
flow and feel to it and
the cocktail party is way
above other food shows.”
“You always put on a spectacular show, year after
year. Great job!”
“Love it. Love
EVERYTHING!”
July/August 2011
ESSENCE OF MAINES
7
chef’s
corner
By Chef Eamon Lee
Local, Organic
and Fresh
You can’t walk ten feet in any supermarket, click through the television
channels, or flip through a magazine without seeing or hearing about it.
It’s hot; white hot! So hot, that the National Restaurant Association (NRA)
designated local, organic, fresh food as one of the hottest trends in 2011. In
fact, most consider the recent upsurge in organic to be more than just a trend.
It has become a movement – and it is spreading fast.
More than a trend.
The Organic Monitor says organic sales doubled worldwide between 2003 and
2009, from 25 billion dollars to over 50 billion. Almost half those sales are in
the United States, according to the 2010 Organic Trade Association Industry
Survey. That’s a lot of food, folks – and chefs are taking notice.
In 2010 the NRA surveyed over 1,500 professional chefs in the American
Culinary Federation, asking them to identify food trends for 2011. The top
three spots were all occupied by locally-sourced and sustainable products.
That’s pretty remarkable, considering they edged out other popular themes
your Maines Culinary Team has already covered this year, including smaller
portioning, children’s nutrition, ethnic flavors, and alternative cuts of meat.
Continue on next page
sales
Organic
e
worldwid
doubled
2003 and
between
on
m 25 billi
2009, fro
over
dollars to
.
50 billion
July/August 2011
ESSENCE OF MAINES
9
chef’s
corner
By Chef Eamon
(Continued from previous page)
Clean food is purely profitable.
Organic goes
Mainstream.
“But why, Chef? Why go through the trouble? Isn’t it more expensive to buy the
organic chicken, the organic vegetables, or grass-fed, anti-biotic and hormone-
Many restaurants are incorporating organic,
free beef?” Sometimes. But remember: restaurants profit on the sale, not the
local foods into their menus and enjoying
purchase. Increased portion cost can be more than made up by a slight increase
increased sales and positive feedback from
in menu price as the market is willing to make up the difference. The end result
customers. Why can’t this happen in your
is increased profit dollars in your pocket for selling essentially the same dish. A
establishment? The most common resistance
pan-roasted chicken breast with some potatoes and vegetables would normally
I hear is, “we’re not that kind of place,” “my
command 10-13 dollars, but a free-range, organic, pan-roasted chicken breast
customers won’t go for that fancy stuff,” or
with organic, roasted vegetables can net 14-18 dollars. I’ve even seen it sell for
“local/organic ingredients are too expensive.”
25 dollars in Syracuse! Why?
I used to say all of those things but, in
fairness, I was never shown the value that
making such changes could bring to my food
Because the market is happy to pay
more for something they deem as healthy, sustainable,
and better for the environment. Bottom line: the customer sees
value in it, and we need to charge for that value.
cost, my restaurant’s reputation, and my
top-line sales.
You can further increase profits by reducing the portion size of ingredients like
Esposito’s grass-fed beef, Indian Ridge’s Pure Country Beef (see page 22 for
Adding local/organic menu items doesn’t
products), or farm-raised/sustainable seafood from Hopkins and Indian Ridge.
have to be a wholesale white-washing of a
Smaller portions are already in vogue, so you can present a natural item without
restaurant’s menu. Because local/organic has
giving it an exorbitant price tag. Slightly more expensive proteins can share
become so popular, it’s perfectly acceptable to
center stage with thoughtfully prepared vegetables. Creative veggie presentations
insert menu items featuring these ingredients
are the new center of the plate, and they’re helping to take the sting out of some
anywhere you wish. Michael Ty, CEC, AAC,
higher commodity prices this year.
and ACF national president states, “locally
sourced food and a focus on sustainability is
not just popular among certain segments of
consumers anymore; it has become
more mainstream.”
Remember when a salad meant iceberg
lettuce? Now you can get organic spring
green salads in vending machines! And,
due to increased supply and acreage of U.S.
organic growing (almost 5 million acres in
2008, according to the USDA) the prices are
coming down. The door is now open
to everyone!
10
ESSENCE OF MAINES
July/August 2011
Do you do the
local motion?
redients
eady using local ing
Many of you are alr
of New
it. Maines is a Pride
but may not know
sits on the
r own Peter Grannis
York house and ou
rsity.
ard at Cornell Unive
Pride of New York Bo
out the
ir produce through
rs by purchasing the
me
far
al
loc
ny
ma
the mere
Maines supports
st you a penny but
ur menu? It won’t co
yo
on
it
on
nti
me
t
support their
year. Why no
stomers who like to
cu
m
fro
e
ais
pr
of
r a lot
mention could garne
me cases, charge for
dit is due – and in so
cre
ere
wh
dit
cre
ve
local economies. Gi
.
lue
the perceived va
Eggplant and
Prosciutto
Rollatini with
Saffron-Citrus
Tomato Sauce
YIELDS: 4 Servings
as seen r
on cove
097173 8 ea. 1/4” Slices Large Eggplant
050907 8 ea. Slices Fiorucci Prosciutto
019105 8 oz. Sliced 1/4” Slices Mozzarella, Fresh, 4 oz.
097238 8 large leaves Markon Basil,
plus smaller leaves for garnish
345632 1 tsp. Culinary Secrets Cracked Pepper
370868 1/2 c. Extra Virgin Olive Oil
097210 1 tbsp. Chopped fine Markon Peeled Garlic
097737 2 tbsp. Chopped fine Peeled Shallots
225647 1 tbsp. Tomato Paste
225685 4 c. Chopped Coarsely Bountiful
Harvest Whole Peeled Tomatoes
345103 Pinch Saffron
210604 1/4 c. Orange Juice
Pure Country profits.
Think you’re not in the business of selling farm-raised Baramundi
and grass-fed Black Angus? Well, have I got a story for you! I
introduced the fresh Indian Ridge Pure Country Black Angus 8
ounce Beef Patties to a restaurant in Syracuse. They wanted to
make a change to their burger menu, were searching for a hook,
but didn’t want to isolate their market. They rolled out the special
antibiotic and hormone-free burger menu, increased menu prices
by 33%, and sold out of burgers the first weekend. The burgers
were essentially the same, but with the increased perceived value,
the sale was automatic. When given the option of a cleaner,
healthier burger, they didn’t even look twice. For the first time this
Directions
To make the sauce:
1. In saucepan place olive oil, garlic and shallots. Sweat
over medium heat until fragrant and translucent.
2. Add tomato paste and cook 2 minutes.
3. Add chopped tomato, saffron and orange juice and cook
10 minutes until flavors develop and sauce thickens.
Do not overcook.
4. Set sauce aside until ready to serve.
pub menu was a legitimate profit center!
To make rollettes;
Introducing organic, local and sustainable menu items can
1. P
lace slices of eggplant on work surface and top with one
slice of prosciutto and a large basil leaf. Spoon on 1-2
tablespoons of sauce.
mean better profits, but there’s an even stronger upside. Who
doesn’t want more thoughtfully produced food that was raised in
ecologically-conscientious ways? It’s
not just a trend, but
a shift in the way our business thinks about
doing business. Customers are demanding these types of
items and we need to keep them happy or they will go somewhere
else to find them. We strongly encourage you to try some organic/
local items and if you have questions, don’t hesitate to engage
your Maines Culinary Team. We are here to help you navigate the
organic waters – and to help you become more profitable in
doing so.
2. R
oll eggplant rollettes up and place seam side down in
roasting pan coated in olive oil. Drizzle each rollette with a
teaspoon of olive oil.
3. R
oast rollettes for 10 minutes at 375˚F until slightly
browned and cooked through. Do not overcook! 4. R
emove from oven and top each rollette with a slice
of mozzarella. Place in oven for 1 minute to wilt
cheese.
5. C
oat serving plates with Saffron-Citrus tomato sauce
and arrange two eggplant rollettes. 6. G
arnish each rollette with cracked pepper and scatter
small basil leaves around. Serve immediately.
July/August 2011
ESSENCE OF MAINES
11
A Win-Win Situation:
The Customer advantage network
Loyalty Program
As a restaurant owner, food
expenses. Maines is giving you
Case Study: Deli Beats Out Competition,
Increases Profit with Signature Brand
Cobblestone Market
the chance to turn this expense
A deli in upstate New York went from average to exceptional by taking full advantage of
into a profit opportunity with
the Cobblestone Market line of deli products including ready-made soups and salads,
costs are one of your highest
the launch of our Customer
Advantage Network Loyalty Program. This
isn’t a simple case rebate on one or two
specific items: You earn cash back on every
case of Signature Brand items. With 5,000
items from 30 Signature Brands to choose
from, earning rewards is easier than ever.
“The benefits of this program are two-fold.
First, Signature Brand products are often
less expensive than comparable products
yet deliver equal – or even higher –
quality and performance levels. Second,
you’re earning up to 40 cents back on
every single case you purchase. This truly
is a win-win opportunity,” said Signature
Brands Specialist Jim Perri.
“The CAN Loyalty Program was
developed to deliver even more profit to
your bottom line. If you participate in
the program and begin exploring the full
product line, you’ll discover new products
in addition to getting cash back. It’s
like you’re getting paid to improve your
operation,” added Jim Perri.
meats and cheese, and even special deli packaging. The deli promoted the Cobblestone
Market product with branded signage, ceiling danglers, stick-ons in the deli case, and
aprons and hats for the staff. In addition to offering a better product to their customers,
which increased sales, the deli qualified for the 40 cent per case rebate.
Add it Up! It’s Easy to Start Earning Cash Back*
For Customers with Annual
Sales of $125,000 or More with Maines
$200,000 Annual Buy, Average Case
Cost $31 x 6451 Cases. If 30% of these cases
are Signature Brand cases (1935 cases)
You Earn .40 cents per case of
Signature Brands Ordered
x .40 rebate per case = $774 Annual Rebate
For Customers with Annual Sales
of $75,000 or More and Less Than $125,000 with Maines
$120,000 Annual Buy, Average Case
Cost $31 x 3870 Cases. If 30% of these cases
are Signature Brand cases (1161 cases)
x .25 rebate per case = $290.25 Annual Rebate
You Earn .25 cents per case of
Signature Brands Ordered
*CAN Loyalty Program will be paid by semiannual credit. Customers must have an active and
current account with Maines at the time of pay out to be eligible. Any product returns that result
in a change of the earned incentive amount will be accounted for in the semiannual disbursement.
CAN Loyalty Program may or may not be applicable with other programs. Please consult with
your Account Manager for details. Credits will be issued biannually in January and July.
Customer Advantage Network (CAN)
Customer Advantage Network (CAN) is a newly launched program that provides you with
rebates for products purchased that are part of the program.
You now receive more rewards, faster, and with more transparency than ever before – all
with no change to your existing purchasing habits. You simply continue making your
regular purchases.
12
ESSENCE OF MAINES
July/August 2011
valid purchase dates:
SAVE
10
$
PER CASE
JUNE 15, 2011 through SEPTEMbEr 15, 2011.
Mail coMPlETEd forM wiTh ProofS of PUrchaSE To:
General Mills Foodservice
P.O. Box 49380
Dept. 816-405B
Strongsville, OH 44149-0380
Must be postmarked on or before
October 15, 2011.
calcUlaTE yoUr rEbaTE
Qualifying categories
|
Gold Medal® Mix
and Ready to Spread Icing
(excludes value line)
total cases purchased
___________
|
rebate per case |
x
$10.00
(20 cases maximum)
total rebate
= $___________
($200 maximum)
oPEraTor iNforMaTioN
I am a Foodservice Operator in (check only one):
Healthcare
K-12 School
Restaurant
College & University
Lodging
B&I
Other __________________________________
Establishment____________________________________________________________________
on Gold mEdAl®
mix and REAdy to
SPREAd iCinG!
City____________________________________ State_________ Zip_______________________
(After Rebate)
Phone (______)____________________________ Fax (______)____________________________
Contact Name______________________________ Contact Title__________________________
Street Address (No P.O. Boxes)_______________________________________________________
Email Address____________________________________________________________________
TO Receive addiTiONal OffeRs aNd cOmmuNicaTiONs fROm GeNeRal mills fOOdseRvice.
Operator Signature
(Required)________________________________________________________________________
Chain/Food Management/Buying Group (Optional)______________________________________
Distributor House ________________________________________________________________
City________________________________________________________State________________
To rEcEiVE yoUr rEbaTE
• purchase participating products between 6/15/2011 and 9/15/2011.
• rebate form must be postmarked on or before 10/15/2011.
• offer valid for Foodservice operators only. Not available to operators buying products under bid pricing.
•Limitonerebateperoperation.NoP.O.Boxesunlessaccompaniedbyaphysicalstreetaddress.
•Filloutthisformcompletely.Allowsixtoeight(6-8)weeksforprocessing.
•Attachdistributorinvoicesorrecapswithpurchasesofqualifyingproductscircledorhighlighted.
IdentifyingGeneralMillscodeorbrandnamemustbeincludedoninvoice.
• Distributorrecapsmustincludedistributorlogoandvalidpurchasedates.OperatororEstablishment
nameonthisformmustmatchnameonsubmittedinvoice(s).
•Thisoffercannotbecombinedwithanyotheroffer.
•Thiscertificatecannotbeassignedortransferred.OffergoodonlyintheU.S.A.andisvoidwheretaxed,
restrictedorprohibitedbylaw.
•GeneralMillsFoodservicereservestherighttoauditrequestforpayment.
PMS 286
Black
generalmillsfoodservice.com
©2011 general Mills
1•800•882•5252
July/August 2011
ESSENCE OF MAINES
15
031120MA23634B
Maintain Your Gain Follow Up to the
Jim Laube “Food Cost Fitness” Workshop
Like Any Good Fitness Program, Maintenance is Key!
If you attended the Jim Laube Seminar at the Maines Food Show
in May, you gained valuable strategies for controlling food costs at your restaurant.
Now that a few months have passed, it may be time for a tune-up to ensure you’re
maintaining healthy profits and trimming your waste. Keep this list handy and make
sure you’re implementing these essential habits:
1
Take Daily Inventory on Key Items.
Identify your top 10-15 products that make up the bulk
of your food cost. First thing each day, record the starting
5
Calculate and Analyze Prime Costs
Each Week. It's a fact: what gets measured, gets
improved. And your biggest and most volatile costs are food,
quantity (and add any purchases made during the day). At
beverage and labor, otherwise known as “prime costs.” Smart
day’s end, take inventory of remaining product quantities.
restaurants know their prime cost at the end of each week –
Then, subtract that amount to get actual usage. Now,
and so should you. When there is a problem, you can make
compare that to your POS product usage report. If actual
immediate improvements.
usage is greater than POS, investigate for theft, overportioning or another food utilization issue.
2
Don’t Accept Lunchtime Deliveries.
6
Establish Daily Prep Level “Par.”
Kitchen managers and chefs that shoot from the hip
when deciding how much food to prepare often end up
During the lunch rush, your people are swamped and can’t
shooting you in the foot! Food should be prepared based
accurately check in products.
on anticipated sales for each shift – so set ideal levels in
advance.
3
Ensure Maximum Usage of Your
Products. Have a plan to utilize usable trim and
7
garnishes and even sauces!
life and, therefore, helps in controlling costs.
byproducts somewhere on your menu. Use in soups,
4
Calibrate Dial Scales. Dial scales are
inexpensive and handy portioning tools. But scales can
get dropped or knocked around which leads to inaccurate
readings. Keep your scales (and portioning) accurate by
regularly calibrating them using a separate weight like a roll
or two of coins: A roll of dimes weighs 4 ounces and a roll of
quarters is 8 ounces.
16
ESSENCE OF MAINES
July/August 2011
Filter Frying Oil Every Shift.
Change Fry Oil Weekly. Keeping oil clean and fresh not
only enhances the food’s flavor, but also prolongs the useful
For more tips and tactics just for independent
restaurant owners, visit Jim Laube’s website:
www.restaurantowner.com
Turn Over a New Leaf
Incorporate More Produce into Your Menu
Produce: The New Center of Plate
BY Lindsay Ott
Gone are the days when a sprig of parsley was the
only sign of fresh produce in a restaurant’s main dish.
Today, the most successful restaurateurs are pushing fruits, vegetables, greens, and fresh
herbs to the forefront of every course. Giving produce more prominence on your menu
differentiates your restaurant from the competition while boosting profit. At the same
time, produce-centric dishes appeal to today’s customer who expects value, quality, and a
flavor adventure in every bite.
Continued on next page
July/August 2011
ESSENCE OF MAINES
17
The colorful topping will add visual excitement and the
unexpected sweet and savory
combination will excite the customer’s palate.
Yes, Your Customers
Know About Fennel Bulbs
(Continue on next page)
The Case of Rising Commodity
Prices and Shrinking Portions
Customers are more sophisticated than ever and want to see
diverse, exciting flavor profiles on your menu. In fact, Culinary
Tides Inc., a trend-forecasting company, notes that an overall
trend in 2011 is the shift from comfort towards experimentation.
Thanks to inflation, commodity costs are climbing this summer
Just look around your local grocery. Today you’ll see kumquats
with meat and seafood at record highs. So what’s a restaurant
and fiddleheads mixed in with basic lettuce heads and beefsteak
operator to do? Raise menu prices, passing the cost increase on
tomatoes. The more you can integrate “exotic” produce into your
to the customer, who’s already struggling with a lackluster job
main dishes, the higher the value perception of your restaurant.
market and outrageous fuel prices? Or, worse, keep prices the
same but reduce the protein portion and hope the customer
doesn’t notice? Customers are hyper-sensitive right now to
value. If you’re going to take something away, you’ve got to give
something in return.
Reinterpret the Classics
While exotic produce is one way to energize your menu and
keep food costs under control, urging your chefs to get creative
with “classic” fruits and vegetables is another tactic to try.
And that’s where produce factors in:
Instead of simply removing that 10 oz. NY Strip with a side
of the old standard of steamed mixed vegetables, reengineer
your menu!
pickled onions, topped with an inventive sauce such as
a wild mushroom and balsamic reduction.
> Spice up the steamed side with fresh, aromatic fennel
bulbs and a house-made lemon-sage butter.
> Even with a smaller steak, the plate appears fuller, the
customer is treated to multiple, inventive flavors and
the value perception is higher.
And it’s all because you challenged your chefs to channel
their expertise into produce, not just protein.
ESSENCE OF MAINES
report to discover what’s in season and at the lowest price. For
example, right now zucchini and summer squash are abundant at
Northeast Farms – and therefore cost-effective. But don’t simply
sauté them in butter and call it a side, try panko crusting and then
> Include a 6 oz. option on a bed of micro greens and
18
Ask your Maines Account Manager for the weekly produce
July/August 2011
lightly frying them tempura-style. Watermelon is also typically
priced lower this time of year, but instead of a simple fruit salad,
try topping a fish steak such as halibut or swordfish with a fresh
watermelon salsa. The colorful topping will add visual excitement
and the unexpected sweet and savory combination will excite the
customer’s palate.
The Pyramid Has Crumbled…
Bringing more produce onto your menu doesn’t just satisfy customer
demands for value and unique flavor experiences. There’s also
the health factor at work. This June, the USDA brought down the
food pyramid launched in 1992, replacing it with a simple plate
icon that suggests that half of your meal should contain fruits and
vegetables. In the past few years, there’s also been a rising focus on
the importance of produce thanks to the three O’s: Obesity, Obama,
and Oliver. Many health experts blame the rise in childhood obesity
on the lack of fresh fruits and vegetables in the average American
diet. And both Michele Obama, with her White House garden and
Let’s Move! Initiative, and Jamie Oliver with his primetime Food
Revolution TV show, are rallying for more produce in our diets. This
heightened awareness of the importance of fruits and vegetables
makes it even easier to bring produce to the center stage on
your menu.
Marketing the Move
to More Produce
While customers want to increase their consumption of produce for
health reasons, they don’t want the health factor shoved in their faces
when they’re dining out. When reengineering your menu to include
more produce, don’t section off your new offerings in a “healthy
dining” area on the menu. However, it’s important to write robust
menu descriptions to help market the new additions. Just as adding
more produce to an entrée fills out the plate, it should also make for
more enticing menu descriptions!
otes ner
TastingfroN
m Guy Zeh
the lookout
er is always on
hn
Ze
uy
G
n
ow
d
Maines’
vegetable-focuse
nds. Here’s what
tre
st
te
la
e
th
e
r
th
fo
staurants across
s attention at re
dishes caught hi
nt travels.
U.S. on his rece
MENU ITEM:
reens and
on top of microg
ed
rv
se
h
fis
ite
wh
A 5 oz.
by beets.
arugula with ba
NOTES:
on of whitefish
the smaller porti
by
ed
er
th
bo
’t
“I wasn
er beets provided
greens and tend
because the spicy
ures.”
and varying text
plenty of flavor
oes
MENU ITEM:
ed green tomat
lop on top of fri
al
sc
r’s
ve
di
e
rg
1 la
ini mushroom
tomato and porc
m
oo
irl
he
d
te
with a roas
sed olive oil.
with smoke-infu
d
le
izz
dr
e,
uc
sa
NOTES:
apped scallops
er five bacon-wr
“I’d take this ov
rfectly prepared
t scallop was pe
an
gi
e
Th
y.
da
y
an
s and depth
added a richnes
rs
vo
fla
d
re
ye
la
and the
to the dish.”
MENU ITEM:
ch topped with
the half shell, ea
Three oysters on
ients.
different ingred
NOTES:
et the other
g…did they forg
in
er
nd
wo
re
u’
“I know yo
oysters with a
ing each of the
pp
to
by
t
Bu
e?
thre
was equally
bination, the dish
m
co
nt
ie
ed
gr
rd
different in
lf dozen standa
tisfying than a ha
sa
e
or
m
d
an
g
y to
fillin
r six, I was happ
of paying $18 fo
oysters. Instead
‘shell’ out $9.”
July/August 2011
ESSENCE OF MAINES
19
cheese
marketplace
Fruit and Cheese? Yes, please!
The natural sweetness of fresh fruit is the
grilled
Gourmet wiches
nd
cheese sa hot
a
are
end.
u
c rrent tr
perfect complement for rich and briny cheese.
Below you’ll find some tips for turning ordinary
appetizers, sandwiches and desserts into surprising
celebrations of well-crafted cheeses and seasonal fruits.
Ambrosial Appetizers
Baked Brie & Cranberry Chutney
Fontina, Mango & Basil Quesadilla
Blue Cheese & Strawberry Spinach Salad
Coat a round of brie with egg and walnuts
Spread flour or corn tortillas with
Toss baby spinach, blue cheese and
and bake until nuts are crisp and brie is
grated fontina, thinly sliced mangoes,
strawberries with a tangy citrus
gooey. Top with a sweet, tart cranberry
and sautéed onion. Cook until cheese
vinaigrette. Garnish with roasted pecans
chutney.
is melted then add torn, aromatic basil
and chopped scallion.
leaves, fold, and cut.
Scintillating Sandwiches
Muenster, Apple & Chicken Sandwich
Gouda & Pear Grilled Cheese
Mozzarella & Fig Panino
Top crusty rolls with slices of muenster,
For a grown-up twist on a childhood
Pile small loaves of bread with slabs of
apple, and grilled chicken and broil until
favorite, grill up some gouda and sliced
fresh mozzarella, plump figs, and a thick
cheese is bubbly. Spice up this unexpected
pear on ciabatta with freshly cracked
pesto. Bake until crispy.
open-face with an apricot Dijon.
pepper. For an extra burst of flavor, add a
thin layer of cherry balsamic glaze.
Decadent Desserts
Mascarpone & Blackberry Tartlets
Cheddar & Apple Pie
Ricotta & Blueberry Crepes
Pipe sweetened, creamy mascarpone into
Transport guests to a simpler time by
Wrap sweetened ricotta, fresh blueberries
crunchy phyllo shells and top with a ripe
serving old-fashioned apple pie topped
and lemon zest in delicate crepes. Brush
blackberry and confectioners’ sugar for a
with slices of mild cheddar. For fancier
the crepes with butter, sprinkle them with
bite-sized treat.
affairs, replace cheddar with camembert.
cinnamon and sugar, and then bake until
golden brown.
20
ESSENCE OF MAINES
July/August 2011
The Ithaca Ale House &
Success Stories
Sydneymax Franchise Corporation
Sharing Your Latest and
Greatest Achievements!
Success
Stories
One of the best ways to grow your business is by
learning from your peers. In this section, you’ll
discover what other independent restaurants are
doing to experience success.
The Ithaca Ale House
111 North Aurora Street / Ithaca, NY 14850-4301
Phone: 607.256.7977 / www.ithacaalehouse.com
e
Hous
e
l
A
Ale H
ouse
Many restaurateurs have the gift of foresight,
accurately predicting what trends will take off. But
it takes serious skill to turn a trend into a mainstay.
That’s exactly what John O’Leary has done: Five years
ago, he saw the potential of microbrews and created
the Ithaca Ale House, a restaurant pairing handcrafted, quality beer with fresh, home-made food.
Today, the Ithaca Ale House continues to stand out
on downtown Ithaca’s restaurant row because of the
warm “house-like” atmosphere and the beer-focused
menu. “As the microbrew trend took hold the last few
years, our customers wanted to know everything about
beer – where it came from, what to pair it with! That
pushed us to become even more knowledgeable to the
point that being beer
experts is part of our
reputation,” said John.
Now that the Ithaca Ale House has a strong foundation,
John O’Leary is building a new restaurant – Crave –
around the tapas trend. He’s noticed that customers are
“craving” more quality than quantity: “They’re looking
for inventive, careful preparation like two perfectly
seared scallops over risotto. Then, they want to try 2-3
more flavor-packed but petite dishes.” John is working
closely with Maines Chef Eamon Lee to develop the
new menu for Crave, which is scheduled to launch
early fall!
Sydneymax franchise corporation
509 Woodbury Commons / Central Valley, NY 10917
Sydneymax
franchise
corporation
Phone: 845.928.8419
Sydneymax
Sydne
ymax
Mike Schuster of Sydneymax Franchise Corporation,
owns and operates a Subway, a Häagen-Dazs and two
snack shops – but he previously owned several other
locations. “I started to feel as if I was stretched too thin,
both from a time and a profit standpoint,” Mike said.
To rectify this, Mike decided to downsize and take a
more hands-on management approach, focusing on his
most profitable stores in a prime location – Woodbury
Commons. “My new motto,” Mike tells us, “is ‘put all
your eggs in one basket and watch them closely.’” Over
the past few years Mike has devoted himself to giving
his four Woodbury locations the personal love and
management attention that only an owner can give, and
it shows in his bottom line. His store is currently the
busiest Subway north of the Tappan Zee Bridge.
Mike is also a great
example of how you
can use the tips in this
month’s MaineSense to improve your profits. Mike set
up an espresso bar in his Häagen-Dazs that has really
boosted his business. “I use coffee, cookies, juices,
pre-cut fruit, yogurt, and lots of other products from
Maines,” Mike explained. “My Maines representative
comes twice a week and rushes to help me if I need
anything. That kind of service really makes a big
difference.”
July/August 2011
ESSENCE OF MAINES
23
Savory Seasonings
Flavor profiles that
make for delicious dishes
spice
it up!
Culinary Secrets® garden seasoning
FLAVOR PROFILE:
USAGE TIPS:
A salt and MSG free blend of garlic and
• Th
is product is great in soups, stews,
gravies, dips, omelets and pasta salads.
onion, flavor profile, blended with carrots,
•S
prinkle on vegetables before serving or on
poultry or fish before cooking or grilling.
tomatoes and bell peppers for an attractive
look and taste. Culinary Secrets® Garden
•T
ry in potato salad, salad dressings, breads
and biscuits or mix with butter for a
delicious and attractive herb butter.
Seasoning is comparable in flavor and
appearance to Mrs. Dash.
Item Description
Pack/Size
Maines Item #
Culinary Secrets® Garden Seasoning
6/19 oz. 345017
san pablo® ground chipotle peppers
FLAVOR PROFILE:
USAGE TIPS:
Ground Chipotle Peppers is a smoked and
•K
ick up the flavor in BBQ sauce, pasta, salad
dressings or marinades.
dried red jalapeno chile with a deep red color
that is finely ground. The hot but sweet and
smoky flavor is full bodied and pungent.
•A
dd to burgers, steaks, ribs, chicken or
shrimp for new menu sensations.
•G
round Chipotle Peppers’ hot but sweet,
smoky flavor is ideal for Latin dishes.
Item Description
Pack/Size
Maines Item #
San Pablo® Ground Chipotle Peppers
6/18 oz. 342043
Culinary Secrets® garlic & herb
FLAVOR PROFILE:
USAGE TIPS:
Salt and MSG-Free Garlic & Herb Seasoning
• Add
hearty zest to pasta, chicken, pork,
fish and seafood, hamburgers, tomato
dishes, sauces, stews and pizza.
• Sprinkle
on buttered French bread,
bread sticks or focaccia.
• Mix
with oil and vinegar for use as
a marinade.
is a blend of premium garlic and select herbs
with a subtle hint of orange peel without
added MSG or salt. Its flavor is pungent and
savory as it mixes delicate herbs with the
biting flavor of garlic.
Item Description
Pack/Size
Maines Item #
Culinary Secrets® Salt-Free
Garlic & Herb Seasoning
6/18 oz. 345018
July/August 2011
ESSENCE OF MAINES
25
Equipment and Supply
E&S
shoppe
FOOD SAFETY
You Bought The Highest Quality
Foods Available, Now Make Sure
You Handle Them Safely!
Preventing Cross-Contamination
Cross-contamination is the transfer of bacteria or viruses from
hands to food, food to food, or equipment or food contact
surfaces to food. One of the most common causes of foodborne
illness is cross-contamination. Cross-contamination may occur
when a sick employee handles food, raw food contaminates a
ready-to-eat food, food contact surfaces that are not cleaned
and sanitized properly come in contact with a ready-to-eat
food, or equipment is used for multiple foods without cleaning
and sanitizing between preparing foods.
Hand-to-Food Cross-Contamination
Wash hands properly, frequently, and at appropriate times.
Make sure your restrooms display the #640790
Employees Must Wash Hands Sign and use
#632740 Antibacterial Foaming Soap.
Chemicals-to-Food Cross-Contamination
• Store all chemicals away from food products, preferably
in a separate storeroom.
• Limit access of chemical storage areas to designated
personnel.
Use designated buckets
for sanitizing chemicals #642003.
Remember … Ice is Food!
This means that ice is susceptible to the same risks of crosscontamination as any other food, especially from contact with
bare hands, dirty ice scoops or contaminated containers.
Food-to-Food Cross-Contamination
• Separate raw animal foods such as eggs, fish, meat, and
poultry from ready-to-eat foods such as lettuce, cut melons,
and lunch meats during storage.
Always use a separate cutting board for
poultry such as #508112 18”x 12” Yellow
Cutting Board, and clean your cutting
boards after each use using #632750
Chlorinated Cutting Board Cleaner.
• Store raw animal foods in refrigerators or walk-in coolers
by placing the raw animal foods on shelves in the following
order of cooking temperature: whole beef or pork on top
shelf, raw ground meats on middle shelf, and poultry on
bottom shelf.
• Place food in covered containers or packages except during
cooling and store in the refrigerator or cooler.
• Do NOT use old food buckets for storage, use NSFapproved storage containers:
#512100 18” x 26”x 9” Food Box with #512108 Lid
#512082 12”x 18” x 9” Food Box with #512087 Lid
#512149 6 Qt Square Clear Container with #512159 Lid
Designate an upper shelf of a refrigerator or
walk-in cooler as a “cooling” shelf. Uncover
containers of food during the initial quick
cool-down phase and use #508861 RapiKool Stick to facilitate faster cooling.
Always use #661626 Safety Ice Tote
and #503275 Safety Ice Scoop.
July/August 2011
ESSENCE OF MAINES
27
Quality and Food Safety
You Can Depend On
This comprehensive program
addresses safety at five key points:
To provide produce that is consistently fresh and safe,Produce Express
participates in the exclusive Markon 5-Star Safety Program.
Quality is controlled at every step, from selecting partner farms
that meet stringent safety standards to implementing rigorous
post-harvest controls.
Markon is a leader in food safety, quality control and innovation.
Our Brands Are Backed By
a 5-Star Food Safety Audit Program.
®
28
Plus, with two distinct brands of produce, there's something Markon
for every concept, every menu, every time.
ESSENCE OF MAINES
July/August 2011
Fields
daily inspections and third-party audits
Packing Facilities
HACCP and third-party audits
Transportation/Trucking
temperature monitors on trucks
Distributor Warehouses
regulated warehouse temperature zones
and dedicated quality assurance staff
Foodservice Kitchens
storage and handling information,
plus traceability to field level
www.markon.com