The Scoop Spring Sum..

Spring / Summer 2013
In This
Issue
Great guides to being
discovered online
Customization: key to
foodservice success in 2013
Gluten-free craze is
here, are you ready?
Letter from Jordano’s
There’s no hotter topic today than health.
Whether the conversation originates in the political
arena with chatter on Health Care Reform and the
nation’s fiscal wellness or it emerges from the world
of marketing and advertising with messages that tell
us to eat, exercise and run our businesses better, we’re
bombarded with topics on health.
Truth be told, health is at the core of our operations at Jordano’s. We’re constantly
studying and gathering the latest trends on which products deliver the highest
protein, vitamins and nutrients to your menus for the greatest value. In fact, we’re
sharing some of those exciting new trends in the pages of this issue.
We understand that the wellbeing of your business is equally as important as the
recipes you create. For many restaurants, your online presence is a key component
to vitality. Check out the smart advice in this issue on how to enhance your online
business persona to generate more digital traffic on the Internet and mobile
technology – it’s more important to your overall health than you might think.
Above all, we’ll share how an ever-increasing demand for gluten-free products is
steering today’s consumer in their menu choices and how juices are becoming a
powerfully versatile ingredient in bar recipes and more.
Our aim is to keep all of our customers thriving in 2013, which is why we encourage
you to schedule some time with your Jordano’s account executive to learn how you
can save money and serve delicious products that are healthy for the customer and
your bottom line.
Wishing you health and happiness!
Jim Spencer
Vice President/General Manager
Jordano’s Foodservice
Jordano’s Foodservice | 550 S. Patterson Avenue | Santa Barbara, CA 93111 | (800) 325-2278
Visit www.jordanosfoodservice.com today!
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Table of Contents
Issue eleven | spring/summer 2013
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Spotlights
Alisal Ranch and Resort: With French influence,
Executive Chef, Pascal Godé puts a luxury spin on
délicieuse classic ranch dishes and trending lighter
options for a range of discerning resort guests.
Experience matters at Jordano’s, and with 30 years
under his sales belt, George Anthes tells you how
it is.
Features
A popular trend in the consumer marketplace,
increasing customized options will play a large role
in foodservice businesses moving forward.
16|
The Internet is not a phase. Get going in this digital
age to tap into greater profits.
21|
Juice is playing a role as a meal replacement and
energy potion. Squeeze some great blends to
quench the consumer thirst for innovation in a glass.
26|
28|
Forecast
Leap into spring with the citrusy concoctions
of ceviche.
Fresh Focus
Gluten-free is heating up: how to get this highdemand for no gluten on your menu.
Visit www.jordanos.com today!
Spotlights
Spotlights
“According to Chef Godé,
ninety-five percent of the
food, china, equipment, and
chemicals the Alisal Guest
Ranch and Resort orders
are supplied by Jordano’s,
so the relationship and
dependability of Jordano’s
service is especially valued.”
Often at the forefront of breaking trends, Chef Godé was
working with quinoa 10 years ago and began creating
gluten-free options for guests for some time now. To stay
ahead of the curve, he advises other chefs to keep reading
and keep innovating.
“I am constantly reading, relying on my European culinary
knowledge, asking questions, researching on the Internet
and culling through my collection of 500 cookbooks to
challenge myself,” he says.
The Alisal also taps into that knowledge and shares it with
their guests by hosting three-day cooking seminars. Chef
Godé educates guests on proper techniques for building
a barbeque fire, selecting the right wood for smoking and
building up a great tasting spice rub for the meat.
When Chef Godé wants to try something new, he contacts
his Jordano’s Account Executive, George Anthes, to source
the item, “Sometimes it takes them a little while to find it,
but they always get me what I need.”
Alisal Guest Ranch and Resort
Wrangling the culinary best of innovative cuisine and western classics
Forge the best of European culinary and pastry training
and a knack for being a culinary frontiersman and you
have Chef Pascal Godé, Executive Chef for the Alisal Guest
Ranch and Resort – a lavish guest ranch nestled in the
pristine Santa Ynez Mountains since 1946.
Chef Godé has distinguished the Alisal’s culinary style
during his 19-year tenure with the ranch in ways guests
don’t expect. Catering to guests with varying tastes, the
ranch’s three restaurant locations accommodate ranch
goers’ western cravings with traditional items like pot roast
and prime rib, to ribs and mouth-watering steak. Guests
from Los Angeles and Santa Barbara looking for lighter,
more refined dishes find the creativity in seafood, pastas
and locally picked vegetables a refreshing divergence from
ranch menus. Striking a balance isn’t easy - especially
when Chef Godé serves between 1,000 and 1,200 meals
daily.
“I try to be creative, but I can’t go crazy,” Chef Godé insists.
“Some of our guests have been coming here every year
since they were small children and now come with their
6
| Jordano’s brings you the scoop
grandchildren. They are expecting the same savory ranchstyle classics they’ve always enjoyed here.”
Raised in France’s Vosges Mountains and shadowing
his father, a pastry chef, Chef Godé brings European
influence to his kitchen with homemade Crème Brûlée
and overseeing a full-time pastry chef to craft every pastry
onsite. With a seven-day cycle of rotating menus, Chef
Godé is constantly restructuring his food programs.
“We feel that indulging in great ranch-style dining is a vital
part of life here at Alisal,” says Chef Godé who runs a team
of nearly 90 employees to support the various restaurants
on the property. “We try to make every meal a compliment
to the range of activities we’ve got here. After horseback
riding, fishing and golf, we want the ranch experience to
carry over into the cuisine.”
According to Chef Godé, ninety-five percent of the food,
china, equipment, and chemicals the Alisal Guest Ranch
and Resort orders are supplied by Jordano’s, so the
relationship and dependability of Jordano’s service is
especially valued.
“We rely on them to deliver a lot in order to run the three
restaurants I manage. From the top down, I have always
received personal service...someone always calls me back.
With other foodservice companies, I am just a number –
it’s not that way with Jordano’s,” he says. “They are very
dedicated to our needs.”
The philosophy of delivering great service is entirely in line
with the guest experience at the Alisal Guest Ranch and
Resort. Escape to an unchanged old west experience and
taste Chef Godé’s creative twists on ranch classics.
For additional information or travel accommodations,
contact the Alisal Guest Ranch and Resort at 888.4.ALISAL,
via e-mail at [email protected] or visit the Ranch
on the web at alisal.com.
To meet the needs of all guests, he expanded the natural
seafood and fish program to now include sustainable
salmon; the changing demands for grass-fed and hormonefree meats are also being incorporated.
7
Spotlights
Spotlights
Calming Customers
It’s natural with so many restaurants opening across
the county that restaurant owners and operators are
going to feel worried about impending competition.
Recalling the stress his father endured running his
own restaurants, Anthes puts his customers at ease
and reminds them of a lesson his own father taught
him.
As a restaurant owner, selling yourself is a two-fold
process. The first goal is to get customers to walk
through your door – and that takes some marketing.
But his own father taught Anthes that an owner can
be his best and worst enemy because separating
yourself from the competition means you have
to make an impact right at the point of customer
contact.
Selling Jordano’s
Thirty-three years with one company entitles
Jordano’s Account Executive, George Anthes, to
some bragging rights. Like the pride of serving The
Hitching Post, a customer Anthes has done business
with since 1980. It also entitles you to some stories,
the kind that generally begins with, “Back then we
didn’t even have cell phones...”
To his customers, Anthes’ longevity with Jordano’s
creates an enormous benefit. But it’s his experience
before Jordano’s that proves him relevant, credible
and extraordinarily dependable.
Reared in his father’s restaurant businesses, Anthes
witnessed firsthand the intensity of running a
restaurant. To put himself through college, he
cut his teeth on nearly every restaurant job, from
waiter to cook to manager. Those immersions
developed an awareness of the constant pressures
and volatile climate to which restaurant owners are
subjected.
“It gave me a real empathy for the culture; it
is extremely hard work and demanding in a
monotonous way – because it’s the small things that
can interrupt,” Anthes says of the uncontrollable
influences from all directions owners often
encounter.
10
| Jordano’s brings you the scoop
The freezer quits, an employee doesn’t show up,
or food costs aren’t right – those are just some of
the many ways Anthes cites as uncontrollable ways
restaurant can lose money.
With more than 50 accounts to manage, he’s
constantly on the move and in tune with the market,
the trends and the challenges. After riding the highs
and lows of more than three decades of the industry,
Anthes brings a sense of stability to his customers.
“Whether it’s advice or providing concrete answers
about their menu or their pricing, my customers
can depend on me to be there,” says Anthes who
averages 350-400 miles a week visiting customers.
“I don’t care how many restaurants are opening up
around you, when the customer walks in the door
that is the moment you have to shine. Your actions
must be welcoming and friendly enough to drive
them back again and again,” says Anthes suggesting
that warm wait staff, clean bathrooms, and great
food make happy guests who will overlook price
when all those elements are perfect.
Price Predicament
Anthes takes an honest approach to conversations
about restaurant profitability with his customers
and many welcome his menu management advice.
Often it starts with analyzing how the restaurant’s
menu is priced.
“In the industry, I think we are fear driven a lot of
the time and that can have serious effects on a
restaurant’s bottom line,” he says, encouraging
owners to price their menus at the market value
which is more than the cost of food, it includes the
labor behind it. “Often, we are too afraid to upset
the customer when we increase our prices and
some have not moved the price point for years. But
if you are not pricing at the proper margins, you’ll
lose. The reality is that food and food transportation
costs are increasing. You can’t win if you only try
to make up your margins on finding the cheapest
products, eventually that gets maxed out.”
When you consider all the elements, menu pricing,
alternative ingredients, and best cost products,
Anthes believes you can create a winning, sustainable
business that trumps the competition.
Embracing the Evolution
True, Anthes started at Jordano’s at a time when
he lugged a five pound catalog to each customer
to take paper orders. Truthfully, he admits he’s glad
those days are gone and laptop and smart phone
technology has emerged to improve ordering and
delivery efficiency.
Other evolutions are driven by his customers who
he says are enormously daring in the kitchen today.
“Thirty years ago chefs would never have mixed
certain flavors, but today someone can combine
pepitas, cranberries and gorgonzola to create a
phenomenal salad,” Anthes says of chefs who are
pushing boundaries and innovating the industry.
Guests are driving evolutions too, as more and
more demand locally sourced products. But living
between two valleys makes locally sourced and
farmer’s market produce easy to supply. Anthes
understands some trending demands can be
challenging for restaurants to embrace.
“Gluten-free is a buzz word today. From pasta to
dressings, finding gluten-free products is where
Jordano’s shines,” he says, citing a customer who
wanted a recipe for gluten-free pizza crust. “Within
minutes on the laptop, we found a recipe and then
quickly sourced the ingredients that were delivered
in days to the customer. This is my favorite part of
my job – sharing philosophies and ideas that help
my customers’ businesses grow.”
11
Feature
Feature
What’s
Customization:
Key to Foodservice Success in 2013
A popular trend in the consumer marketplace,
increasing customized options will play a large
role in foodservice businesses moving forward.
Just about every product today can be adjusted or
tailored to fit individuals’ needs. Cell phone cases,
sneakers and even cars can be customized based on
tastes and preferences.
Even restaurant menus are being customized. At
Taco Bell, for example, adding the Doritos Locos
Taco to the mix proved to be such a hit that it led to
sharp rises in the chain’s sales. According to Nation’s
Restaurant News, the menu addition helped boost
Taco Bell’s same-store sales by seven percent in the
third quarter, 13 percent in the second quarter and
six percent in the first quarter, when the tacos were
introduced.
In a competitive market, restaurants need to
distinguish themselves among competitors. In a
recent focus group with foodservice operators, it
was stated that “the market is so saturated with
eateries, that you have to stand out and every little
thing counts.”
Gluten-Free Carrot
Cake Muffins
Integrating customization can take several
approaches. For example, there is menu
customization that allows customers to modify
their meal so that it is exactly how they want it. This
strategy delivers a high level of customer satisfaction
while reinforcing an emotional connection with the
customer. In turn, this will give customers a strong
incentive to return.
In other cases, when services offered may be
less unique, operators may seek to reinforce their
brand, community outreach or specials. Napkins,
placemats, plates, wall decor, and even dispenser
units are a blank canvas to reinforce a brand. The
right branding elements help customers keep your
business top-of-mind.
“More consumers than ever before tell us that
eating healthy and paying attention to nutrition is
important,” says Darren Tristano, Vice President of
Technomic. “However, there’s a shift happening in
terms of what actually defines healthy for them. We’re
seeing more consumers gravitate toward healthhalo claims -- such as local, natural and organic, as
well as whole-wheat and free-range. Operators can
leverage this growing interest in the health halo by
developing the kinds of menu offerings that can
underscore health without detracting from the taste
perception.”
To help foodservice executives better understand
consumer behavior, preferences and attitudes
Susan Murphy; SCA Tissue
Ingredients:
Directions:
1 3/4 cups gluten-free
flour blend
1. Preheat oven to 350°F.
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup applesauce (or 1/2
cup mashed banana &
1/2 cup applesauce)
1/2 cup sucanat sugar
1/4 cup maple syrup
1 teaspoon vanilla extract
1 cup grated carrot
Sliced almonds (as
desired for topping)
| Jordano’s brings you the scoop
Consumers are becoming increasingly healthconscious, but their perceptions of what is
considered healthy eating at restaurants are also
changing. Contemporary definitions of health are
strongly associated with local, natural, organic and
sustainable food and drink. Additionally, consumers
are taking more of a balanced and personal
approach to healthy eating -- seeking out better-foryou foods, while enjoying occasional indulgences.
Source: Operator’s Edge. Content courtesy of
2 teaspoons baking powder
12
‘Healthy’at Restaurants?
Organic preserves (as
desired for topping)
2. In a bowl, combine flour,
baking powder, baking soda,
cinnamon, nutmeg, and salt.
3. In another bowl, combine
applesauce, sucanat sugar,
maple syrup, and vanilla extract.
4. Thoroughly mix flour
mixture into sugar mixture,
then add the grated carrot.
5. Spoon batter into greased
muffin tins. Bake for 26
minutes or until an inserted
toothpick comes out clean.
6. Once cool, top with preserves
and almonds (optional).
Preparation Time: 10 minutes
Cooking Time: 26 minutes
Servings: 10
regarding healthy eating, Technomic has developed
the Healthy Eating Consumer Trend Report.
Interesting findings include:
• Sixty-four percent of consumers today -- up from 57
percent in 2010 -- agree that it is important to eat
healthy and pay attention to nutrition.
• Half of today’s consumers (50 percent) report
that they eat healthy food to have a nutritious and
balanced diet.
• Half of consumers say they would like restaurants
to offer more healthy foods, and nearly as many say
they would probably order these options if they were
offered.
• Thirty-eight percent of consumers today -- up from
33 percent in 2010 -- say they are more likely to visit
restaurants that have healthy menu options, even if
they do not order a better-for-you item.
• More consumers today than polled in 2010 report that
they consume local, organic, natural and sustainable
foods at least once a week.
• Half of consumers say that descriptors such as low
salt, low fat and low sugar clearly signal health, yet
strongly detract from the taste of food. However,
foods that indicate a serving of fruit or vegetables,
or 100% whole wheat highlight health on the
menu, while strongly enhancing consumers’ taste
perceptions.
Technomic’s Healthy Eating Consumer Trend Report
is a comprehensive study exploring healthy dining
and health-attribute purchase drivers. The report
provides information on today’s developments
around how healthy food and beverage offerings
are being promoted on menus to appeal to healthconscious consumers. For more information about
this report, visit www.technomic.com.
Source: Food Market
13
Feature
Feature
Put some tred on the tires of your digital presence
before you hit the online restaurant racetrack.
Tricks, tools and expert advice
When restaurant owners have so many plates
spinning, it’s often hard to make time to manage
or maintain an online presence. Increasingly
essential today, a thriving online presence can
have a huge impact on attracting potential
business and on your restaurant’s sustainability.
More than existing on the Internet, businesses
today should nurture a living and breathing
online persona, ripe with current information,
built for the user, linked to all aspects of social
media and developed with tantalizing imagery
and menus that generate cravings.
Online Real Estate
It’s all about location when you develop
your online persona. Here’s a list of smart
online guides to list your restaurant. Include
a content-rich description of your restaurant,
accurate hours and contact information, and
links to your menu or lists of your specials.
Keep the Control: Work with a website
developer who lets you manage your
own content. Today, many smart
templates exist that allow you to create
a slick website and update the content
as menus, hours and chefs change.
Drive profitability with
content that is valuable to your reader.
Similar to communicating without
hard sell tactics, the content on your
website or your listings on online
guides should be accurate, descriptive
and attention getting enough to stir up
interest. If you don’t have the writer’s
skill, hire an expert. (See Online Real
Estate section for more on guides)
Social Media:
If you’re not playing
here, you are missing out. Facebook
and Twitter are quick-hit ways to get
your message and promotions out
to your fans. We know managing
your posts can be tedious. Schedule
batches of updates across a variety
of social media profiles using free
management tools like Hootsuite.com
or TweetDeck.com.
Maintain a chef blog as
a page on your website to deliver
news from the kitchen. Blogging
builds interest in your brand, your
restaurant’s persona and your menu.
The key is consistency and that means
dedicating a little time to crafting a
few paragraphs a week. Spotlight
seasonal ingredients or drinks on
your blog; you may even blog about
some of your great customers or your
chef’s background. Above all, you are
trying to evoke a sense of what the
customer experience will be like in
your restaurant...so be authentic.
| Jordano’s brings you the scoop
20 tips to finding success in
an uncertain environment.
Content:
Blogging:
16
Success is what you make it
1.Today’s
Specials: Let your
customers know that they
can easily find out the daily
specials on your Facebook
page or via Twitter...no need
to call you and ask. If you
have a live Facebook and/
or Twitter stream on your
website, then the special will
automatically show up there
as well.
2.Menu
Changes: An easy way
to let your customers know that
you’ve changed things up and
keep them in the loop.
4.Social Only
Discounts: Reward your
Give your customers a heads
up on your upcoming holiday
specials and events.
resource for your customers and help
them out in their own kitchen with tips on
time-saving, food freshness, food prep,
complimentary food combos...whatever
your chef can dream up that might be
useful information. Have a Weekly Recipe
for home cooked meals that you promote
via your blog and social media.
5.Online to
Offline Social
Gatherings:
6.Newsletters:
8.Customer Surveys:
9.Email
Contests: Contests
customers for interacting with you via social
media and offer them exclusive discounts
with the proper code that was posted/
tweeted. Make sure you put something like:
Today Only, This Week, 48 Hours, etc.
7.Holiday
Happenings:
3.Chef’s Tips: Become a
Invite groups from Facebook
and Twitter to have real world
socials at your restaurant...be
sure to get all their Facebook
names and Twitter handles so
you can thank them.
Feedback from your customers can often help
you avoid disasters down the road. You can also
use surveys as a crafty way to introduce new
menu items to your customers...on your last
visit, did you try our new Spinach/Artichoke Dip
appetizer? If not, did you not see it on the menu
or were you not told about it from your server?
One of the great things about
a weekly or monthly email
newsletter is that you can
present all the same items
from #1 above, but link them
back to your website/blog...
especially the menu changes
and chef’s tips.
that can only be entered
via an email invitation so
you can reward those who
actually open and read your
emails...they’ll keep
17
opening them in hopes
to find another one.
Feature
10.Restrooms:
Put up a few ads of your featured
offerings so your customers have
something to distract them while they are
indisposed. Have a special event coming
up? Put up a poster on the back of the
restroom door.
13.Loyalty
Programs:
Reward your customers for
repeat visits. This can be as
simple as a “buy 10 get one
free” card or as complex
as a points system built
into your POS registers.
Encourage customers to
bring in their friends and
family with buy one, get one
or entree + half off deals.
16.Charity
Fundraiser:
Choose one day to promote
that ‘10 percent of all sales
will be donated to a local
charity’...send out a press
release to the local papers/
news stations about the
event.
11.Customer
Receipt: Print, or even
hand-write a special discount on
the receipt redeemable on the
customer’s next visit.
12.Take Out
(and left-overs)
Boxes: If you use generic,
non-branded boxes, write down
the date of the meal (customer
convenience), what’s in the box,
and your restaurant’s name.
14.Bounce Backs:
A promotional offer given to a customer
after a recent sale to encourage them
to revisit soon, or “bounce back” to the
restaurant. Bounce backs can be a straight
discount, time-specific, product-specific,
free item with purchase or BOGO (buy one,
get one). You can give a greater discount
for the customer returning during off-peak
hours (20 percent off lunch or 10 percent
off dinner)...only use generic discounts with
first time customers, not repeat customers,
since you don’t want to create a perception
of lower value offerings.
15.VIP Party:
Throw a party with free food
(and drinks?) for a selection
of your most loyal and longstanding customers...even
better, let them bring a ‘plus
one’. You’ll be amazed at how
much buzz this can create for
your restaurant.
18.Live Music:
17.Contests: Tap into the inner
competitiveness of your customers. From
games and giveaways to trivia contests and
raffles, get creative and let the games begin.
Offer one night of the
week or month as live, local
musician night. Performers
will invite their fans and it will
drive more table turns.
19.Art Shows: Consider turning your venue into a mini art gallery
once a month (target slow nights for unveilings) to showcase local artists.
20.Holiday
Parties: Let
customers know that they
can rent out your space for
their holiday parties.
final note for you to remember: when marketing your
A
restaurant, it’s important to make sure a consistent “personality”
is presented to your target audience. An upscale restaurant
needs to be marketed much differently than a casual dining
cafe...and this needs to be reflected in your communications.
18 | Jordano’s brings you the scoop
Feature
Juice
By: Micholyn Fajen
Puree it, Pour it,
Play with it!
Fresh fruit beverages are taking center
stage as a growing trend among restaurants.
From martinis and bar drinks to fruit and
vegetable mixes, juice is graduating from
afterthought to pivotal ingredient.
Finally this refreshing, tangy byproduct of
our favorite fruits and vegetables gets some
respect. What may have begun with the
Vitamix machine craze is now entering the
restaurant arena as chefs and bartenders
put their flavor blending skills to the test this
season pouring flavor-packed concoctions
just in time for spring. But you don’t have to
claim “juice bar” status to squeeze profits
out of this health and wellness category.
21
Feature
Feature
Mandy shares her favorite juice
blend combinations and, because
everyone’s tastes are unique, she
encourages mixologists to play
with ingredient portions to either
boost nutrition or sweeten flavors.
01. Morning Zest: Grapefruit, Ginger, Carrot, and Pear
alifornia Dreamin: Mango, Banana, Avocado,
02. CSpinach,
and Vanilla-flavored Almond Milk
ega Meal: Strawberries, Blueberries,
03. M
Banana, Almond Butter, Maca, Whey Protein
Powder, and Avocado, blended with Soy Milk
Consider infusing a
few juice drinks into
your breakfast and
lunch drink menus.
reen Lemonade: Kale, Spinach, Celery,
04. G
Cucumber, Lemon, Apple, and for an extra zing,
add Ginger
Green Goddess: Kale, Spinach, Apple,
05. and
Pineapple
unch in a Cup: Beets, Carrots, Celery, Fennel,
06. LCucumber,
Orange, Pineapple, Green Apple, and Kiwi
rotein & Potassium Packer: Avocado,
07. PBanana,
Vanilla-flavored Hemp Milk, Spirulina,
Health-Minded Menus
Nutrition-conscious consumers are
increasingly thirsty for fresh, locally
sourced ingredients and frankly, as
Californians, we are lucky to have
these beauties available right in our
backyard to meet the demand.
“My favorite lunch spot serves an ‘elixir’
of fresh-squeezed organic lemonade
with a little teaspoon of cayenne
pepper to get the digestion going,”
says Mandy Burstein, a San Diegobased yoga instructor and writer. “This
is the way of the future especially as
people get more health conscious –
they are not going to reach for soda
with high fructose corn syrup, they
want fresh cucumber water or Super
Food-packed juices.”
22
| Jordano’s brings you the scoop
Burstein insists that juice menus should extend to the bar,
too. Mix gogi berry juice with vodka, add fresh squeezed
grapefruit juice and club soda to tequila, or boost the benefit
of Bloody Marys and mojitos by stirring in kale juice.
“There is such a demand for juice and smoothies among
my circle of yoga friends; when we go out for lunch we’re
delighted when a restaurant educates us and exposes us to
something cool and different,” Burstein says.
Coconut Water, Fresh Orange Juice, and a pinch of
Cinnamon (or Cayenne Pepper for the spice lovers)
imple & Sweet: Coconut Water, Mango
08. Sand
Whey Protein
Delicious: Blueberries, Strawberries
09. Banderry
Spinach
ropical Madness: Mango, Pineapple,
10. T100%
Pure Orange Juice, and Kale
On-the-Go: Banana, Blueberries, Spinach,
11. and
Almond Butter
ruity Fiesta: Concord Grapes, Golden
12. FDelicious
Apples, Ginger, and Blackberries
orning Mantra: Strawberries, Pineapple
13. M
Bits, Orange Juice, Almond Butter, Chia
Seeds, Almond Milk, Vanilla-flavored Whey
Protein Powder, and drizzle Honey
23
Forecast
By the numbers
U.S. restaurant industry is
poised for more growth.
Ceviche: A Coastal Cure
Let’s invigorate the palate this season by squeezing some
zest into your menu’s repertoire with citrus-cured ceviche.
Fresh raw seafood or fish meets citrus in a vibrantly
marinated collision just in time for breezy patio months.
Experiment with your own creative combinations of
seafood and vegetables or try this twist on citrusy ceviche:
Ingredients:
• Shrimp, 40-50 count,
peeled and deveined,
2 pounds
• Bay scallops, 2 pounds
• Calamari rings,
2 pounds
• Navel oranges,
supremed, 8 each
• Banana peppers,
pickled, 1 quart
• Cucumbers, peeled,
thinly sliced half
moons, 1 quart
• Red onion, cut in half,
thinly sliced, 3 cups
• Jalapeno pepper,
fresh, diced, 1/4 cup
• Orange juice, fresh,
2 cups
Directions:
1. Poach the shrimp, bay
scallops and calamari in
3 gallons of simmering
water for 2 to 3 minutes
or until shrimp and
scallops are opaque;
drain. Cut shrimp into
bite-sized pieces.
2. Combine seafood with
oranges, banana peppers,
cucumbers, onions,
jalapeno pepper and
orange, lemon and lime
juices. Add salt to taste.
3. Garnish with cilantro
4. R
efrigerate, covered,
for at least 1 hour.
Makes 24 servings
• Lime juice, fresh, 1 cup
• Lemon juice, fresh,
1 cup
• Salt, to taste
26
| Jordano’s brings you the scoop
According to the National Restaurant Association’s
2013 Restaurant Industry Forecast, total restaurant
and foodservice sales are projected to reach a
record high of $660.5 billion in 2013, a 3.8 percent
increase over the total sales volume of $636.4 billion
registered in 2012. In inflation-adjusted terms, sales
are projected to increase 0.8 percent in 2013, down
slightly from the 1.3 percent gain posted in 2012.
Source: National Restaurant Association
2013 Flavor Forecast:
South America —
the next frontier
Just as diners who love Asian fare have explored
beyond Chinese to develop a taste for Thai and
Vietnamese, those who favor Mexican are now
looking south — all the way to Brazil, Argentina
and Peru. We’ll see the mainstreaming of South
American-style grilled meats, chimichurri sauce,
ceviche, South American-Asian fusion seafood
dishes, and iconic drinks, from Brazil’s caipirinha to
Peru’s pisco sour.
Source: Technomic
Fresh Focus
Fresh Focus
Easy ways to adapt
to today’s fastestgrowing food segment
Why Bother?
Many believe that celiac disease is under-diagnosed and that
customers showing up with more food intolerances will increase
as physicians better learn how gluten affects the digestive system.
Whether a lifestyle choice or a health-related
necessity, gluten-free menu choices are in heavy
demand and the trend is slated to pick up greater
speed in 2013. In fact, the market for gluten-free
offerings is one of the fastest growing foodservice
segments today, moving nearly hand-in-hand with
its retail counterpart, which is expanding nearly 15
percent annually (according to market research
group, Spins Inc.).
The truth is, you don’t have to cater your entire menu to this
growing group, but restaurants that display a concern for dietary
restrictions often get noticed for their effort. Customers are likely
to spread the word and return for more when you’re one of the
few that accommodate with delicious and creative alternatives.
Develop Easy
Substitutions
We know it’s not easy to meet all the
unique needs of your customers’ requests
- but by identifying a few carefully
prepared items on the menu you’ll remove
some of the pressure on the kitchen to
create custom orders.
As chefs continue to learn about glutenfree ingredients, many find simple
substitutions can make a gluten-filled
meal gluten-free, like using corn tortillas
instead of flour for tacos or burritos.
Before you designate a few dishes as
gluten-free consider a word of caution:
carefully read labels. Sauces and
marinades, garnishes and even your prep
location and equipment can thwart your
gluten-free dietary claims.
Three million
people in the
U.S. suffer from
disease
28
| Jordano’s brings you the scoop
For more information on adapting
your menu or to source gluten-free
products, contact your Jordano’s sales
representative.
For some, the gluten-free lifestyle results from
celiac disease or gluten-sensitive enteropathy.
Triggered by foods that contain wheat, rye, and
barley gluten, this abnormal immune system
reaction against gluten protein can cause intestinal
inflammation and damage to the digestive system.
It’s serious and more common than you might
think; it’s estimated today that nearly three million
people in the U.S. suffer from celiac disease.
Other customers are turning to the health benefits
of a gluten-free lifestyle that just simply makes
them feel better.
that display
“restaurants
a concern for dietary
restrictions often get
noticed for their effort”
What is gluten?
Gluten is a protein found in wheat, barley, and rye. Gluten also
shows up in many whole grain foods related to wheat, including
bulgur, farro, kamut, spelt, and triticale (a hybrid of wheat and rye).
Foods containing
gluten
Main culprits: Breakfast cereals, pasta,
bread crumbs, beer, soy and teriyaki
sauces, and foods containing MSG.
Other suspects: Condiments, sauces,
balsamic vinegar, blue cheese, luncheon
meats, soups, snack foods, and beverages.
29