THE MAGAZINE OF THE ARIZONA RESTAURANT ASSOCIATION
A Clean Plate
KEEPIN’ IT REAL IN THE AGRIHOOD The Real Joe dishes on all things fresh, local and sustainable and gives Arizona Restaurant News insight into Agritopia, Arizona’s first ‘agrihood’.
We know that even the word ‘sustainability’ is a bit of a mouthful, so Arizona Restaurant News breaks it down into bite-sized chunks centered around: people, planet and plate. Think of this issue as a tasting menu, three courses comprising the full breadth of the industry’s sustainability opportunities and challenges, ingrained into what we put on the plate.
KITCHEN CHECK : RESTAURANT FOOD SAFETY & REDUCING WASTE Save money AND food? We dig deep to find out what Maricopa county is doing to educate restaurants on food safety which can lead to less waste and more savings through their Cutting Edge Program.
KEEPING IT LOCAL - WHERE TO BUY IN ARIZONA
We share some likely and unlikely places to find all things local from farm fresh eggs to local wines showing us the bounty that Arizona has to offer both restaurants and consumers.
Explore this global hub of industry news and commentary on food, drink, design and more.
Get to know Arizona’s food scene through stories, interviews and conversations with industry insiders.
WASTE NOT, WANT NOT Bars and Restaurants save with Sculpture Hospitality
TOO GOOD TO WASTE Food Waste Initiatives from Waste Management
JOE JOHNSTON / KEEPIN’ IT REAL IN THE AGRIHOOD
IT’S NOT EASY BEING GREEN Finding the Right Solutions For You from APS
WHERE’S THE BEEF? Sysco, JBS and the Arizona Grown Imperial Beef Program 2 2
Learn from the best with this business know-how guide filled with ideas, tips and resources.
GO GREEN, $AVE GREEN SRP’s Top Energy-Saving Tips for Businesses
KEEPING IT LOCAL Where to Buy in Arizona
IS THE GRASS GREENER ON THE OTHER SIDE? Arizona Grass Raised Beef Company
OFF THE MENU with Bobby Fitzgerald & Jason Asher
President & CEO Steve Chucri
Membership, Vice-President Jana Shelton
ProStart & Education Foundation, Manager Tracie Carmel Public Affairs & Communications, Manager Chianne Hewer Partnerships & Industry Programs, Manager Brynn Johnson
Marketing & Events, Manager Kalinda Stephenson
A data breach can deliver devastating consequences.
Magazine Design VE Marketing
That’s why Heartland is commited to protecting customers from cybercrime. To safeguard our customers, we pioneered Heartland Secure™, the most secure card processing solution in the industry. Heartland Secure is backed by our comprehensive breach warranty—at no additional cost to the merchant.
In this issue, we explore the various concepts surrounding sustainability from minimizing food waste to sustainable supply chain practices, keeping in mind that not each and every concept is applicable to all. It can be very challenging for our industry to find the most effective means of reducing waste, locating truly sustainable and affordable supply chain options and continuing to provide the level of quality and ingenuity leaders in the industry are known to possess.
A multi-faceted and complex concept, (sustainability) can be broadly defined as the ability of an activity to sustain itself without jeopardizing the capacity of future generations to meet their own needs.
Sustainability. The word alone is a mouthful – one we often hear used but rarely ever clearly defined. A multi-faceted and complex concept, it can be broadly defined as the ability of an activity to sustain itself without jeopardizing the capacity of future generations to meet their own needs. However, what exactly does this mean for the future of the restaurant industry? For consumers, this means asking questions about where the food they are being served came from, how it was farmed or raised and just how it got from the farm to the dinner table. For restauranteurs, this means incorporating sustainable best practices where they see fit into their own operations while at the same time striving to improve the customer experience and not break the bank.
For the Arizona Restaurant Association, this issue is about looking at what we do in our industry as something much bigger than just providing nutrition and experiences for people. Within our ever-evolving and innovating industry, there are many ways that little by little we can
make a greater and lasting impact not only on our surrounding communities and environment but our bottom line as well.
Steve Chucri President & CEO, Arizona Restaurant Association
message from chairman
Feature It is now, more than ever, that implementing sustainable best practices in our operations has become important not only to us as restaurateurs but to our customers as well. It is my hope that this issue inspires even the smallest of steps, which when combined with the efforts of others, will make a difference for generations to come. food with an ever-changing menu to reflect that. No matter which path a restauranteur takes, in order for a process to be truly sustainable, it must be impactful while at the same time driving profitable growth and maximizing operating efficiency.
Small Steps Big Impact
As 2015 comes to an end , many of us use this time to reflect on the year that has passed and look toward the New Year thinking of how to make it our best year yet. The evolution of our industry is similar in the sense that as restauranteurs, we are constantly taking a step back, evaluating what works and what needs improvement, and making plans for future growth and development.
Bobby Fitzgerald Bobby Fitzgerald Chairman, Arizona Restaurant Association
in order for a process to be truly sustainable, it must be impactful while at the same time driving profitable growth and maximizing operating efficiency. ff
Always trying to improve, finding sustainable solutions for the restaurant industry can be as simple as recycling or switching to LED lighting. On the other hand, it can be as challenging as only sourcing local, in-season
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brush title tbd keepin’ it real in the agrihoo
Keepin’ It Real
Agrihood in the
When it comes to creating and maintaining a sustainable lifestyle, no one does this better than Joe Johnston and family. With four generations of Johnston’s living in Arizona’s first ‘agrihood,’ Agritoptia has become the poster child for creating a truly sustainable lifestyle within a community.
What was once the Johnston family farm has now blossomed into a full-fledged community centered around a working farm. In addition to the farm, Agritopia features two restaurants: Joe’s Farm Grill and The Coffee Shop, both of which source as much as they can from the farm and feature popular seasonal menu items like Medjool date shakes. Striving to incorporate at least one item from the farm in every meal he eats, for Joe Johnston the sustainable lifestyle extends beyond the farm. Using energy efficient equipment in the restaurants, offering employees a generous benefits package and reusing and repurposing whenever possible all while remaining economically sustainable are just some of the
ways that Joe Johnston has created a holistically sustainable lifestyle at Agritopia.
When going out to eat, Joe says he is excited to see seasonal foods as much as possible. A fan of beets, root vegetables, broccoli and other cruciferous veggies, you can find him eating from not only Agritopia’s bounty but from other local farms featured at the Gilbert Farmer’s Market and even Whole Foods. With the growing trend toward sustainability comes challenges for both customers and restaurants alike. Customers, particularly millennials, have created the demand for more sustainable options in restaurants. As restaurants try to respond to these desires, the customer must understand that sustainable options will oftentimes cost more. It is up to the restaurants to explain and let customers know what they are investing in whether it be local, organic, etc.
“Going green” may seem quite daunting to some restaurants and while there is no “silver bullet” according to Joe, there are some small steps that can be made to start moving in the right direction: • Ask produce/meat distributor to switch to local options and/or organic • Switch to LED light bulbs • Use recycled paper products • On the personnel side, talk to employees and find out what benefits are truly important to them in an effort to reduce burnout and create a good family-work life balance
Learn more about what it means to be sustainable and the various options available to restaurateurs in this issue of Arizona Restaurant News.
Agrihood: a term used to describe communities that are centered around the nexus of agriculture + neighborhoods in an effort to create a more sustainable lifestyle.
Created by Royal & Design, LLC 2013 for Agritopia
where’s the beef?
Where’s The Beef?
come to light. Products that reflect organic, natural, sustainable, and local are some of the hottest trends in the industry, so let’s take a closer look at how we have tried to fill these needs when it comes to beef. Organic foods continue to grow in popularity. The challenge with meeting the needs is the high cost associated with maintaining the organic claim. Everything in the line of the process, from testing the soil the feed is grown on, to testing the land the cattle roam on, to testing the cattle themselves, all come with a price. The costs of these processes have to be met and are passed on to the end user. Organic beef can cost as much as 100% or more than conventionally raised beef. Create an opportunity to make money, and somebody will fill the void. People wanting organics, but unable to afford the higher prices, will look for the next best thing. Enter the term “natural,” which is probably the most widely misused term in the food industry today. According to the USDA, there are currently only three criteria that need to be met to qualify as ‘natural’: • Products must be minimally processed. This means that the different parts of the animal must be separated and packaged without any manipulation such as mechanical tenderizing. How it comes off of the animal is how it goes in the box.
Sysco, JBS and the Arizona
Grown Imperial Beef Program
by Sysco AZ
Everyone in the food industry knows one thing for certain, things are constantly changing. Processes and products evolve with the market according to the desires of the consumers at large. Ideologies come and go, or they go through various transformations as shortcomings or merits
• Products cannot
natural. Many companies are producing items that are raised in an organic manner without all of the bureaucratic red tape. Look for terms on the label such as never-never, which refers to never any hormones and never any antibiotics. Once people realized that organics can be too expensive, and that natural can be very misleading, the next trend was sustainable. Now this can be a very hard term to put in a box. Sustainable does not just mean “green”. For example, many people look at grass fed beef as being more sustainable than grain fed, but do not realize that most grass fed beef is being imported from places very far away such as Australia and South America. They also do not realize that the largest growth in organic farming comes at the expense of mowing down the rain forest to make farmland available.
contain any artificial ingredients. This means no flavor enhancers, tenderizing solutions, or artificial coloring of any kind. contain any preservatives. No chemicals or solutions can be added to prolong normal shelf life.
• Products cannot
Under these very simple guidelines just about every meat item you can purchase qualifies. This has led to the overuse of this term to prey upon unsuspecting consumers. It is up to the individual to discover what it is about the products they are claiming that make it
Sustainability takes into account many environmental and socio-economic aspects:
• A way of raising food that is healthy for consumers and animals
• Does not harm the environment
• Respects animals
• Provides fair compensation to the farmer
• Is humane for workers and provides a fair wage
its name was changed again to Smithfield Beef Group-Tolleson. The Tolleson plant then joined the JBS family in 2008. From 1968 until 2007 not many improvements or modernization had been invested into the facility. Since then much has changed, JBS has invested tens of millions of dollars into modernizing the facility with the expansion of their state-of-the-art distribution center, the addition of their multi-million dollar grinding operation, and the upgrades of their processing floor. This has not only added jobs both for construction and permanent production jobs, but has also made a more favorable and safe working environment for their employees. JBS impact on the Tolleson community is astounding. They purchase cattle from over 150 different growers
• Supports and enhances rural communities
• Reduces carbon footprint - sustainable agriculture seeks to minimize transportation costs and fossil fuel use, and is as locally-based as possible When it comes to all ranchers and suppliers in the beef industry, it is fair to say the first four points are equal across the board. Nobody cares more about the quality of health of the animals and the people consuming them, protecting their land for generations, respecting their animals which are their livelihood, or getting fair compensation, than the proud men and woman that make up the supply chain for the beef industry. Their very lives depend on these simple truths, so it is safe to say they all focus on it equally. The Sysco/JBS Imperial beef program focuses on the last three points; good for the workers, good for the local community and reducing carbon footprint. Keeping it local: JBS Tolleson The JBS Tolleson facility was originally built in 1968 as Swift Packing, Co. In 1981, the name was changed to Sun Land Beef Co. and in 1996 it became part of Packerland Packing. In 2001 the plant was acquired by Smithfield Foods Inc. and in 2007
at a purchase price of over $700,000,000 annually. They employ over 1,200 people from the local area which leads to a very low unemployment rate in the community.
Arizona Grown Imperial Beef Program This beef program is built around the Holstein steer, which in and of itself is another example of sustainability. Until the development of the Holstein steer as a beef animal, the calves were either all sold into veal production or simply discarded as an unnecessary bi-product of the dairy industry. By using the male calves as beef animals we are maximizing the benefits of raising these animals. We are fortunate that this facility is located in the local area. This is what distinguishes us from all other suppliers of beef coming into this market. They have the ability to supply the high demand for product without bringing it from thousands of miles away. This has a major impact on reduction of the carbon foot print by dropping transportation from the thousands of miles to the 230 mile radius. Also, other local programs do not have the ability to maintain a steady supply of the cuts of beef restaurants need to be able to serve on a fixed menu. There are only two tenders, two ribeyes, and two New York strips on every animal. If you are only processing 40 head per week, that is only 80 pieces of each which is only enough to supply a few heavy volume restaurants. Otherwise, these restaurants have to be willing to shift their menu to less desirable cuts like rounds and chucks and they simply do not want to move away
If you consider the average household of 3, that is over 3,600 people being supported by the business. JBS pays more than $3 million in payroll taxes alone which go to support the city, county, and state. If you couple that with the taxes the employees pay, the impact is magnified exponentially. In 2013, JBS Tolleson and Sysco AZ began formulating the plan to join the Arizona Department of Agriculture’s Arizona grown plan. Until this time, this had always been a produce program. They have since been invited to join the family of local providers and feature all cattle raised within 230 miles of JBS Tolleson from 4 different feeding locations.
from serving the items their reputations have been built on.
Try something new
The high quality feed that is fed to these animals produces superior quality upper 2/3 Choice and Prime beef. This is the type of beef that high-end steak houses demand and simply cannot be achieved on an all grass diet. Almost all of the feed components are sourced locally; from alfalfa and hay farmers on the local Native American lands and surrounding rural farms, to the grain distilleries being produced in Maricopa, to the corn being raised when locally in-season. The feed is processed at local feed mills. Manure is redistributed amongst the local farms as fertilizer. These steps all factor into supporting the local businesses built around these services. As sustainability models continue to evolve, JBS Tolleson and Sysco AZ will continue to be on the cutting edge and staying in front of them.
100+ drinks, one machine.
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with Bobby Fitzgerald & Jason Asher Arizona Restaurant News gets down to the nitty gritty with industry leaders. Off the Menu
Bobby Fitzgerald co-founding partner, The White Chocolate Grill
Jason Asher Director of Craft Spirits & Mixology, Young’s Market Company
What is your go-to restaurant in Arizona?
My go-to restaurant is Chipotle. With a family of 5 we all agree on it and their flavors I cannot easily duplicate at home.
Very little as we were back east for Thanksgiving. A gallon of Organic milk and lots of condiments. Pretty much like cooking school except milk instead of beer. Home cooked for sure. Having worked nights for 20 years it’s hard to get me out of the house after 6pm. Shelley and I are the king and queen of no-shows to evening gatherings.
What is in your fridge right now?
Yuzu Pickled Cucumbers
Home cooked or dine out?
Salty or sweet?
Sweet. Salty is easy. Getting sweet right has a greater reward.
My Mom’s French Toast with sausage patties. Nothing fancy, white thin bread and syrup-hold the butter- and a slightly spicy sausage patty. Brings me back to Saturday morning cartoons.
Favorite childhood dish?
waste not, want not
Waste Not, Want Not
Sculpture Hospitality is Making a Difference for Bars and Restaurants in Arizona Sculpture Hospitality of Arizona, an Inventory Management Solutions company, helps bar and restaurant owners in Arizona achieve less shrinkage, more profit, and lower costs for their business.
by Sculpture Hospitality of Arizona
So how can bars and restaurants add profitability back in the equation? It’s a fact that most bars and restaurants lose 25-35% of their liquor inventory through over pouring, theft, and bartender carelessness. As Rex states, “Sculpture Hospitality’s goal is to quickly get those losses under 5% and make sure they stay that way. Our proprietary software catches exact beverage losses down to the penny and also to the hundredth of an ounce through detailed variance reports. Par levels, usage reports, profitability reports, standardized drink mixes, pour training, and complete beverage consulting are just
Sculpture Hospitality is providing real solutions for Arizona bars and restaurants and helping them boost their bottom line profits by performing on premise bar audits to identify and correct the liquor and beer inventory issues that can lead to disaster for even well-run operations. According to Rex Snyder, Regional Director of Arizona, “Through our advanced liquor inventory system, Bevinco, we help bar owners increase their profits and reduce liquor costs by holding the bartenders and managers accountable for every ounce of alcohol that goes through their operation whether it is sold, spilled, over poured, consumed, or just given away. We can track 3 weeks of usage to generate a par order broken down by vendor so that ordering can be done by anyone from any location.” Our franchisees personally work to ensure owners have real time numbers to work with. Mr. Snyder states, “Sculpture Hospitality can give accurate inventory numbers by weighing and counting all liquor, beer, wine and kegs in a detailed report to owners and managers, so the owners and GM’s can know exactly where their bar/restaurant stands every week. It is really important that we take the guesswork out of how much inventory they actually have on hand and how much they really need.”
Robillard and Rex Snyder. In Tucson, we have Eric Corrales.
We are a company that works with bars and restaurants continuously to ensure they are achieving the best revenue potential they can. Sculpture can show that a bar and restaurant does not over pour by having every drop accounted for. Sculpture Hospitality is the exclusive distributor for BevChek, which provides real time monitoring of draft beer. Sculpture Hospitality, is the world’s leading profit and revenue-enhancement company for the hospitality industry. This year, they are ranked #122 by Entrepreneur Franchise 500 and have expanded to all markets in the US and Canada and to 35 countries globally. To find out more about the services offered by Sculpture Hospitality of Arizona, visit their web site at www. sharizona.com or call Rex Snyder for more information at 480-737-5728.
a few suite of items that are all inclusive with Sculpture Hospitality’s services.”
If you prefer to keep your inventory in house, with SH’s proprietary software, you can make sure that the in house inventory is as accurate as possible. In Arizona, Sculpture Hospitality currently provides services statewide to more than 85 bars, restaurants, and night clubs and the numbers are growing quickly. Sculpture Hospitality is serviced by franchisees and their employees who strive to make the Sculpture experience the best. In the Phoenix area we have Chip Guseman, Thad Guseman, John Hennessey, Darren
Click Here for a complete guide of record retention guidelines for your restaurant.
Henry &Horne, LLP is the largest locally owned accounting firm in Arizona with offices in Tempe, Scottsdale and Casa Grande.
Kitchen Check: Restaurant Food Safety
When it comes to restaurants, food waste can take place when wholesome food is thrown away due to confusion about how to safely store it. Maricopa County took the lead in developing the Cutting Edge Program , “an innovative program that promotes food safety practices” within the industry. All food-related establishments have the opportunity to partner with the county in setting up food safety policies.
& Reducing Waste
by Kalinda M. Stephenson
Reducing waste within the restaurant industry is an important step in reducing overall food waste in the United States. According to the U.S. Department of Agriculture (USDA), almost 30 percent of the available U.S. food supply was lost from human consumption at the retail and consumer levels in 2010.
World War I Era Poster, Committee of Public Safety, Department of Food Supply, South Penn Square, Philadelphia, PA
Little Cleo’s Seafood Legend
Quick Tips from the USDA on the basics of food handling safety
Enrolling is easy and can be done online. Here is a brief video that explains the program further:
For more information please visit: www.maricopa.gov/cuttingedge
Too Good To Waste
More food for thought The restaurant industry is trending toward a more sustainable image. It’s time to move your company beyond basic recycling and generic green messages to a customized program that delivers real environmental and financial benefits.
Restaurant Waste Solutions
from Waste Management
When it comes to choosing the right environmental partner, forward-thinking restaurants and chains look to Waste Management for a full menu of ways to achieve sustainability without sacrificing profitability. Our experience in the industry has led us to develop fully integrated services that allow any size restaurant to control costs, raise recycling rates, increase diversion and enhance their green image. Customizable solutions, ready to serve From training front-line crews in proper recycling procedures, to managing your waste-related health, safety and regulatory compliance issues, Waste Management brings proven environmental solutions to your table. And, because of our vast infrastructure, we’re able to offer our customers a wide array of environmental services with single-point-of- contact simplicity.
Sustainability Services » In order to be truly sustainable, your environmental plan must serve the dual purpose of minimizing impact while driving profitable growth. Waste Management offers the restaurant industry proven environmental programs that accomplish both goals, with the added benefit of improving operational efficiencies.
Organics Recycling » Organics Recycling from Waste Management is a fresh idea, and a naturally efficient disposal alternative that can benefit your restaurant, your community and the greater environment.
For More Information, please visit: www.wm.com
Single Stream Recycling » Waste Management helps boost your restaurants’ diversion rates and green image with easier-to-use recycling programs. Solid Waste Hauling » Waste Management delivers a customized waste pickup plan that revolves around your restaurants. C&D Recycling » When you need to remodel, renovate or retool your restaurants, Waste Management can help you recoup a portion of your costs with smart C&D materials recycling. Medical Waste Solutions » Every day, patrons self-inject medications inside the restrooms of your restaurants. We can help ensure that your operations stay safe every step of the way. Electronics Recycling » Recycle your restaurants’ electronics conveniently, cost-effectively and responsibly with Waste Management.
On-Demand Disposal » From renovations to special events, when your restaurants generate more debris than normal, look to Waste Management to create a system-wide solution that delivers on schedule. Universal Waste Solutions » Waste Management works with you to create custom-built, convenient and cost-effective solutions for recycling universal waste. Compactor Solutions » Waste Management’s compactor solutions can help your restaurants save up to 50% on hauling costs, save up to 70% on energy usage and reduce your carbon footprint. Security Services » Waste Management offers your locations the comprehensive security services and technology we rely on to protect our own facilities. Materials Marketing » Waste Management can help your restaurants get the most value in return for your recyclable materials.
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it’s not easy being green
It’s Not Easy Being Green Finding the Right Solutions For You from APS Restaurants use more energy—up to seven times more—than the average commercial business. The Solutions for Business program at APS offers rebates and resources to help restaurants trim expenses by increasing energy savings.
Lower Energy Bills & an Enhanced Dining Experience
The only thing you focus on more than your bottom line is customer satisfaction. With their technical expertise and rebates for energy upgrades, APS can help you with both. Improving the energy efficiency of your restaurant will cut energy costs and enhance the comfort and dining experience of your guests. They make it easy with a host of standard and customized rebates for energy upgrades.
Serve Yourself a Nice, Lean Overhead RESTAURANTS AND ENERGY EFFICIENCY
Find the Right Solutions For Your Business APS rebates cover many project types, including HVAC, lighting and refrigeration improvements that lower energy costs and cut expenses. HVAC
Popular upgrades for restaurants include the following: satisfaction. With our technical expertise and rebates for energy upgrades, APS can help you with both. Improving the energy efficiency of your restaurant will cut energy costs and enhance the comfort and dining experience of your guests. We make it easy with a host of standard and customized rebates for energy upgrades. FIND THE RIGHT SOLUTIONS FOR YOUR BUSINESS Our rebates cover many project types, including HVAC, lighting and refrigeration improvements that lower n rgy costs and cut expenses. Popular upgrades for restaurants include the following: • Upgrade to ENERGY STAR® rated lighting in dining areas • Replace exterior lighting with energy-efficient alternative light sources with enhanced controls and timers that adjust seasonally • Place lighting occupancy sensors in walk-in refrigerators, restrooms and • Upgrade to ENERGY STAR ® rated lighting in dining areas • Replace exterior lighting with energy-efficient alternative light APS helps you manage op rating sts with technical expertise and rebates for equipment upgrades and energy control systems. LOWER ENERGY BILLS AND AN ENHANCED DINING EXPERIENCE The only thing you focus on more than your bottom line is customer
Typical Electricity Use for Arizona Restaurants
3% 3% 3%
Office equip. (non-PC)
For More Information, please visit: www.aps.com/restaurants
sources with enhanced controls and timers that adjust seasonally
• Place lighting occupancy sensors in walk-in refrigerators, restrooms and storage areas
• Install strip curtains on walk-in coolers and automatic door closers on walk-in freezers • Purchase commercial ENERGY STAR rated appliances and use up to 45% less electricity • Add demand-based exhaust control to kitchen ventilation systems and save 30% to 50% on operating costs
• Upgrade HVAC equipment and install programmable thermostats
• Install heat pump water heaters
• Convert exit signs to energy-efficient LED or electroluminescent signs
Arizona Restaurants Are Turning the Tables on Energy Waste Consider these Case Studies from Arizona Restaurants:
Grumpy food blogger at table 5
A Phoenix-area restaurant focused on lighting upgrades to reduce their annual energy costs by thousands of dollars. • Replaced T12 lamps with both standard and premium T8 lamps • Installed LED exit signs • Replaced reflector and non-reflector lamps with LEDs With comprehensive equipment upgrades, an Arizona fast food chain improved their bottom line in one fell swoop. • Purchased high-efficiency, air-cooled icemakers • Equipped kitchens with high-efficiency refrigerators • Installed new HVAC systems and programmable thermostats A Phoenix-area restaurant chain significantly reduced energy waste with a new super-efficient HVAC system, lighting upgrades and an energy management system. • Installed light fixtures that decrease lighting power density below the standard baseline
Received more than $5,700 in rebates from APS
Reduced carbon emissions equal to taking 36 cars off Arizona roads
More than $4,000 saved annually in electricity costs
More than 122,000 gallons of water saved
CASE STUDY ONE
Received more than $8,400 in rebates from APS
Reduced carbon emissions equal to taking 52 cars off Arizona roads
More than $3,200 saved annually in electricity costs
More than 175,000 gallons of water saved
CASE STUDY TWO
At least you don’t have to worry about energy costs With all that goes into running a restaurant, we’re happy to introduce one less thing to worry about. Managing your energy costs just got easier with tailored solutions and money-saving rebates for restaurants. Get started today—Don’t wait to put our energy expertise to work for your business.
Received nearly $6,700 in rebates from APS
Reduced carbon emissions equal to taking 60 cars off Arizona roads
More than $3,400 saved annually in electricity costs
More than 203,000 gallons of water saved
• Installed occupancy sensors • Purchased new HVAC system
CASE STUDY THREE
To learn how you can save, please call the Solutions for Business team at (866) 277-5605 or visit aps.com/restaurants. The Solutions for Business program is funded by APS customers and approved by the Arizona Corporation Commission.
To learn how you can save energy and money, please visit aps.com/restaurants or call (866) 333-4735.
Program funded by APS customers and approved by the Arizona Corporation Commission.
brush title tbd is the grass greener on the other side?
Is The Grass Greener on the Other Side? By the Arizona Grass Raised Beef Company
Extraordinarily flavorful, clean, affordable and sourced locally from a trustworthy brand - customers want it, restaurants can’t find it. In an industry where consumers are becoming increasingly more compelled to question where their food comes from, chefs and restaurateurs face serious supply and demand challenges.
One of the most common questions asked by restaurants and customers, “Is your cattle REALLY grass fed and finished?” - the answer is always, yes. In fact, AZGRB takes great pride to ensure their story is shared with each and every consumer. “Having our own boutique USDA inspected plant allows us to bring a continuous supply of truly local, fresh, clean beef to the Arizona marketplace. We have total control over the quality of our products including how the cattle are raised, handled, processed and delivered,” said Greg Bernett, Boss of Bones, Arizona Grass Raised Beef Company. Utilizing their very own delivery trucks, AZGRB brings the freshest primal cuts, individual cuts and bulk ground beef direct from their own USDA inspected harvesting plant in northern Arizona. Ground beef is available in a variety of fat to protein ratios including 85/15, 80/20, 75/25, etc. AZGRB can accommodate any custom order for specific and specialty cuts upon request. Products are also available through Shamrock Foods or Sysco Foods. “In addition to being USDA inspected, our harvesting plant is used exclusively for our grass fed and finished cattle. As an added measure to ensure our products meet our high standards, we are independently third party verified by the
AZ Grass Raised Beef
Access to quality local grass finished beef products at affordable pricing is drastically underrepresented in the Arizona marketplace. Fortunately, the Arizona Grass Raised Beef Company has the solution. 100% grass fed, 100% grass finished, 100% local – yes, they really mean it. At AZGRB, all cattle are Arizona born and raised. They roam around hundreds of thousands of acres of Arizona ranch grasslands. They feed off naturally occurring grasses and are never given corn, pellets, silage, antibiotics or added hormones. All of the cattle are harvested in a USDA inspected plant, owned and operated by the AZGRB. The AZGRB maintains a philosophy to remain 100% transparent and to produce the highest quality grass fed, grass finished products. 62
American GrassFed Association,” continued Bernett.
AZGRB wants you to treat your customers to the healthiest beef you can serve. Customers deserve the best and chefs want to take pride in the quality they serve. Let AZGRB help make it possible with phenomenal pricing and guaranteed freshness, delivered weekly. For more information visit www.azgrassraisedbeef.com or call Greg Bernett at 602-920-9666.
AZ Grass Raised Beef
go green, $ave green
Go Green, $ave Green: SRP’s Top Energy-Saving Tips for Businesses
7. Regularly change HVAC filters.
8. Tune-up your HVAC units (clean and check refrigerant charge).
9. Install programmable thermostats.
10. Purchase ENERGY STAR office equipment.
For more information please visit: www.srpnet.com
11. Replace pre-rinse spray valves with more efficient models.
As one of the nation’s largest public power utilities, SRP provides reliable, reasonably priced electricity and water to more than 2 million people in Central Arizona. SRP recommends the following simple no-cost/low-cost energy saving tips as the starting point for your energy and water conservation efforts at your office, restaurant or shop:
12. Consider pouring water only upon request.
1. Turn off lights and equipment when not in use.
2. Use available sunlight to illuminate your work spaces.
3. Replace incandescent light bulbs with compact fluorescent lamps.
4. Install LED (light-emitting diode) “EXIT” signs.
5. Install occupancy sensors to automatically turn off lights.
6. Control direct sunlight through windows with screens or film.
Pig & Pickle
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We carefully select all our demonstration equipment to be:
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At Sysco we understand that stocking your kitchen with food and supplies is only part of the equation.
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Visit swgasliving.com/foodservice or call Michael Favela at 602-395-4037 for more information and to make an appointment.
Keeping It Local:
keeping it local:
Where to Buy in Arizona
By Kalinda M. Stephenson
Whether you are a foodie consumer or in the restaurant industry, Local First Arizona has the scoop on where to buy all things local from produce and meats to chocolate and wine. Local First Arizona is a “statewide non-profit organization working to strengthen communities and local economies through growing, supporting, and celebrating locally owned businesses throughout the state of Arizona.”
AZ Farmer’s Markets
Make sure to check out Local First’s comprehensive directory of all things local – in the meantime, here are some of the highlights:
Farmers Markets & Community Supported Agriculture (CSA’s):
• Steadfast Farm at Agritopia (Gilbert) for pastured eggs, Medjool dates, carrots, beets, kale, citrus fruits and more.
• Crooked Sky Farms (Phoenix) for their heirloom tomatoes, I’itois planting onions, lemon cucumbers, pumpkins and more. • Arizona Community Farmers Markets (Multiple locations) for fresh seasonal produce, pork, beef and fish as well as arts and crafts.
• Hickman’s Egg Ranch (Buckeye)
• Danzeisen Dairy (Laveen)
• Chocoláte – Spirited Artisan Chocolate (Bisbee)
• Nutwhats (Chandler)
• Grammy’s (Cochise) – for jams, jellies, mustards and pickles.
• RisingHy Specialty Gourmet Sauces (Flagstaff) – for habanero hot sauce, honey mustard, habanero olive oil and citrus habanero salt.
• SanTan Brewing Co (Chandler) – craft beer
• Flying Leap Vineyards, Inc. (Elgin) - wine
San Tan Brewery
Crooked Sky Farms
Full Service Distributor • Business Solutions • Exclusive Brands •
90 Years of Service
At Shamrock Foods, we treat customers as friends, and all associates as family. As your full service distributor, we are proud to offer endless solutions for your business needs.
Contact Shamrock Foods today for more information! 800.289.3663 • shamrockfoodservice.com
Fresh Produce • Full Service Beverage Department • Shamrock Farms Dairy • Grocery • Meat Facility with Custom Cuts
Exclusive health care pricing and solutions for Arizona Restaurant Association members advantages for your ARA member business: } Health care reform guidance and solutions } New health care discounts for NRA/ARA members } Lower-cost medical products } Bilingual resources for Hispanic/Latino owners, operators and employees Together, the National Restaurant Association (NRA), Arizona Restaurant Association (ARA) and UnitedHealthcare offer special
New Discounts Available
Find out what the ARA and UnitedHealthcare can do for your business. Contact your broker, the ARA or Clinton Wolf at (312) 348-7064 or firstname.lastname@example.org.