I NSP I RAT ION FOR TRANSFORMI NG THE BUS I NESS OF FOOD
Top 10 Trends in 2018
HOW TO MAKE YOUR ESTABLISHMENT FOOD ALLERGY FRIENDLY
GOING OUT AND GIVING BACK: Not Your Typical Deli
THE MAGAZ I NE OF THE AR I ZONA RESTAURANT ASSOC I AT ION
During the holiday season comes a time for reflection on what is to come and how to partake in the spirit of giving. Two Arizona establishments are giving those who want to work in our industry the training and job opportunities they need to succeed. We also share the top food and beverage trends for 2018 straight from the experts at the National Restaurant Association.
GOING OUT AND GIVING BACK : NOT YOUR TYPICAL DELI
During the holiday season, there are always two big things happening: lots of eating and lots of giving. What if there was a way to do both?
2 6 features
WHAT ’ S HOT: TOP 10 TRENDS IN 2018 Find out what’s coming up in 2018 with the top concept trends from healthful options and sustainability to more simple choices, we share what is hot in the new year.
HOW TO MAKE YOUR ESTABLISHMENT FOOD ALLERGY FRIENDLY Is there gluten in that? Learn some key tips on how to make your establishment educated on and friendly toward food allergies and sensitivities.
Explore this global hub of industry news and commentary on food, drink, design and more.
WHAT’S HOT: TOP 10 TRENDS IN 2018
Get to know Arizona’s food scene through stories, interviews and conversations with industry insiders.
WE’LL DRINK TO THAT: TOP 5 ALCOHOL TRENDS FOR 2018
WHAT’S HOT: TOP 10 FOODS FOR 2018
Learn from the best with this business know-how guide filled with ideas, tips and resources.
3333 E Camelback Road, Suite 285 Phoenix, AZ 85018 P 602.307.9134 F 602.307.9139 azrestaurant.org
has come from and who grew it – an emphasis on local is huge. There seems to be a growing emphasis not just on the flavors of the food but the social consciousness surrounding the dining experience.
Our industry is always changing and evolving – it is this same innovation that keeps consumers on their toes and coming
back for more. Being surrounded by innovators and entrepreneurs of our industry, I have no doubt that next year will be full of excitement and success. Wishing you and yours a very Merry Christmas and Happy New Year.
Our industry is always changing and evolving – it is this same innovation that keeps consumers on their toes and
The end of a calendar year is often seen as a time for reflection while also a time for planning the New Year ahead. 2017 has no doubt been challenging for the restaurant industry not only in Arizona but nationwide. Declining same store sales/ traffic and increased labor costs have certainly taken their toll and have led to restaurateurs striving to reverse these negative effects by leaning more heavily on technology and other innovative ideas to help improve efficiency and reduce costs. Many of these ideas have spilled over into what guests and consumers want when dining out. In this issue, we highlight the National Restaurant Association’s top trends for 2018 and it’s not just the latest type of dessert or pizza topping. Consumers want environmental sustainability from restaurants in conserving water and energy. Consumers want to know where their food
coming back for more. fff
Steve Chucri President & CEO, Arizona Restaurant Association
message from chairman
One of the main reasons I am so proud to represent the restaurant industry is because of the very essence of our culture as restaurateurs: our willingness to serve others. Whether you are running a high-end restaurant or a fast food joint, our goals are the same in that we both want to provide guests with a positive dining
Feature This year one of my establishments, Chase’s Diner, celebrated its 20th anniversary. To celebrate we had a three-day extra extravaganza starting with the ‘Friendor’ Fair then Giveaway Day and lastly, the Give Back Day. On this third and final day we collected donations for the Maricopa County Animal Care and Control while guests were able to hang out with puppies and kittens from the shelter. As part of the community in Chandler, we have a huge obligation to serve our guests and give back to the very community that supports us in return. While being a good community partner may look like a lot of different things for different restaurants, chefs, or concepts, one thing is for sure that we all have the willingness to go above and beyond to help and serve others. I am thankful to be a part of this industry that is always going the extra mile, giving back and caring about people in the way that we do. experience. It is our obligation to not only serve our restaurant guests but also the communities surrounding us.
Happy Holidays and warmest wishes!
You are dedicated to serving your customers. We are dedicated to serving you.
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During the holiday season, there are always two big things happening: lots of eating and lots of giving. What if there was a way to do both? At a local Gilbert establishment, there is a way to dine out and give back not just during the holiday season but year round.
Not Your Typical Deli
Their name says it all and this place is certainly Not Your Typical Deli (NYT Deli). Located in Gilbert, Arizona, NYT Deli is a full-service delicatessen and bakery run by Chef W and Chef Vanessa Luna. NYT Deli offers three, 12-week training programs per year for adults with developmental disabilities providing them with the knowledge and training for careers in the culinary industry. According to published studies, the combined unemployment and underemployment for young adults with autism is estimated at 90 percent nationwide. NYT Deli is making an effort to change those numbers by providing those with autism opportunities to learn and work in the culinary industry. Stop by for a delicious sandwich and feel good knowing you’re supporting those who need it!
Not Your Typical Deli is located at: 1166 S. Gilbert Road, Gilbert. 480-794-1116, nytdeli.com
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brush title tbd westvaco serves up savings
Westaco Serves Up Savings by Implementing Energy Efficiency Upgrades
By Kathleen Mascareñas, Salt River Project
Twenty-five years later, it can be a key driver in maintaining a healthy bottom line through savings.
“Back then there weren’t the type of steps that you can take today,” said Korer, vice president of Westaco. “LEDs (light bulbs) were just a fleeting thought, but it has progressed — as technology does — to the point where being energy efficient is very cost efficient. It just makes sense to do these things.” Westaco is a franchisee of Taco Bell. Korer and his partners own 47 restaurants in Arizona —they started with just two. Through the years, they have found it quite beneficial to implement minor and major energy efficiency modifications to each of their locations. Westaco partnered with Salt River Project (SRP), its utility provider, to benefit from rebates and minimize upgrade costs. “We do between two to four major remodels a year. We upgrade aesthetics, lighting — inside and outside — as well as HVAC units, the major consumers of electricity.” The first, and perhaps Korer’s favorite, energy-efficient upgrade involved implementing an energy management system, which controls the HVAC. Westaco started with the restaurant that
When Arlen Korer started his career in the quick-service restaurant business in 1992, energy efficiency wasn’t much of a consideration.
was the biggest culprit of energy usage. Within one year of implementing the HVAC change and taking advantage of SRP rebates, Westaco saved about $2,000 in just one restaurant. “We now control our stores’ temperatures from the home office via the internet. We have found it’s easier on the equipment. The units aren’t getting overloaded by employees who turn down the thermostats so they freeze over during the summer and break down. We are not replacing as many units as we did before,” said Korer. “We have since converted all of our stores with multiple HVAC units and control them from the home office.” Westaco’s subsequent money-saving modification involved upgraded lighting, both inside and out. Korer recommends using certified contractors familiar with the rebate process to handle improvements and make the entire process run smoothly. “We changed out all the lighting in the buildings. We had fluorescents in most of the stores and some had CFLs,” added Korer. “Now when we go in to do a remodel, everything is converted to LEDs in the kitchen and dining room. In addition, we convert all the exterior building lighting, as well
as our parking lot lights. In the high summer months, I’m saving about $500 a month off of a $3,000 bill.”
With improved lighting, Korer says his stores now look better and are much safer at night. With nearly four dozen restaurants, improvements take time, planning and budgeting, but Korer says they are sold on the energy efficiency programs and the quick return on investment. “These programs are great. With additional costs that are laid on consistently, whether it’s government regulations, increased minimum wages, healthcare costs, we feel pressure from a lot of directions,” Korer added. “Anywhere we can improve the guest experience and have a short-term ROI, it helps the bottom line. We definitely would not have been as aggressive on some of the things had the rebates not been there.”
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top 10 trends
Top 10 Trends
By The National Restaurant Association
Chef-driven fast-casual concepts
Consumers will look for more healthful, sustainable and simple choices at restaurants, say 700 chefs surveyed for our list of Top 10 concept trends in 2018.
Culinary masters are making
magic for the masses by
The chefs — members of the American Culinary Federation —
serving up great meals that
say hyper-local foods, chef-driven fast-casual concepts, clean
are fast, convenient
menus and veggie-centric foods will be among the most
desired dining trends next year.
Here are the Top 10 concept trends for 2018:
Natural ingredients/ clean menus
More restaurants are
serving these “foods
Customers are eating more simply and healthfully when dining out. They want menu items made with high-quality greens, grains and proteins, among other things. Restaurants who cater to their needs win their loyalty and business.
grown, picked and
processed on the premises.
Why? Consumers think
local equals freshness.
Food Waste Reduction
Chefs say reducing food waste helps control food costs in the back of the house and protects the environment, too. More restaurants are tracking usage, serving smaller portions and donating prepared items to food banks. Diners also are excited to support these socially and environmentally responsible businesses. Veggie-centric/ vegetable-forward cuisine As more consumers follow vegetarian and vegan diets, restaurants are expanding the complex, inventive veggie-centric items on their menus. Think plant-based burgers and sushi that rival their beef and fish counterparts.
Diners say they’re interested in going to restaurants that protect the environment and conserve water and energy. Those practices also help reduce operating and utility costs, so it’s a win for everyone. Locally sourced meat and seafood American diners increasingly say they want food raised or produced in their own region rather than elsewhere, and restaurant companies are listening. They know consumers, especially millennials, want to know everything about what they eat: where it comes from, how it’s made, even who pro- duced the protein on their plates.
Locally sourced produce
Farm/estate- branded items
Consumers want to know where their food is grown and harvested. It’s about getting the freshest produce possible – and they say they’re willing to pay more for it. They’re also happy to
These are especially important to consumers who care about a connection to how food is grown and processed. The desire for these quality foods continues to grow in popularity.
help local farmers and purveyors grow their businesses, too.
Simplicity/ back to basics
Simply put, back-to-basics cooking and classic dishes are hot. Stripping down recipes to fewer ingredients and rejiggering traditional recipes for today’s tastes are whetting consumers’ appetites.
top 5 alcohol trends
Top 5 Alcohol
Trends For 2018
By The National Restaurant Association
Locally produced spirits, wine and beer Consumers, particularly millennials, are especially interested in higher premium beverages produced locally. They want to know the story behind how they’re made, where the ingredients come from and how they’re manufactured. Millennials, once again, are rapidly changing alcohol beverage trends by exhibiting a preference for craft liquor produced by small, local distilleries. A growing share of these younger drinkers is driving the demand. They say they’re willing to pay a premium for fresh, original brands that have unique identities. Craft/artisan spirits
Thirsty to know which alcoholic beverages are going to drive sales at restaurants over the next year? Our new What’s Hot Culinary Forecast looked at the responses of 700 chefs – all members of the American Culinary Federation – for the answers. They said cocktails made with food, local spirits, wine and beer, and onsite barrel-aged drinks are going to be tops in 2018.
Here are the Top 5 alcoholic beverage trends for the next year:
If you think cocktails are too strong to pair with dinner, think again. Chefs and bartenders are mixing garden and other food ingredients into beverages. The result: a strengthening of the bond between the bar and the kitchen. These days, everything from sea urchin to heirloom tomatoes to arugula is on the table. Cheers to that!
Onsite barrel-aged drinks
Barrel-aged cocktails have been popping up at high-end locations for a while, but the trend appears to be growing stronger now. For those who don’t know, these pre-mixed drinks are placed into barrels for a few weeks. That changes the flavor and mellows the mix in the same way wines and distilled spirits are aged. Some popular samples include punches, pre-batched rye Manhattans and even Negronis. More consumers are interested in discovering the signature cocktails of various regions or states. Whether they’re blended and served with tiny umbrellas, muddled with fresh fruit, or made with just a few ingredients, regional signature cocktails are making their mark with guests. Mint julep, anyone? Regional signature cocktails
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top 10 foods
What’s Hot: Top 10 foods For 2018
By The National Restaurant Association
What foods and flavors do your customers crave when they dine out? New cuts of beef, house-made condiments, street-food inspired dishes, ethnic breakfast items and, sustainable seafood are just some of the HOT food trends on our list for 2018.
Simple to make, but exotic if
you want them to be. Strut
your culinary stuff with items
like sriracha ketchup or malt
vinegar aioli. They’ll no doubt
We surveyed 700 professional chefs – members of the
impress your guests.
American Culinary Federation – to discover the hottest food
and beverage trends for the coming year. Of 161 items
identified, here are the Top 10 food trends to heat up
Street food-inspired dishes
Inspired by some of the best
New cuts of meat
food trucks, carts, kiosks and
On trend and inexpensive,
pop-ups around the world,
shoulder tender, oyster
these foods are go-to meals
steak, Vegas Strip or a
for adventurous diners.
Merlot cut are flavorful
Popular items include
tempura, kabobs, dumplings
Ethnic-inspired breakfast items
More consumers want ethnic
offerings on their breakfast
menus. Chorizo scrambled
eggs, coconut pancakes or
breakfast burritos are
Chefs and consumers are
making smarter seafood
choices that not only taste
great, but also protect
Healthful kids’ meals
Restaurants are offering
Adding herbs like chervil,
nutritious items that taste
lovage, lemon balm and papalo
great. Pizza and chicken
into the mix create interesting
tenders will always be
and distinctive flavors.
mainstays, but whole grains,
veggies and fruit are
Vegetable carb substitutes
You don’t need a stamp in
Finding ways to turn
your passport to sample
low-carb vegetables into
great global cuisine. Driven
substitutes for bread, pasta
by consumers’ sophisticated
and rice is fun and fantastic.
palates, increased travel and
Cauliflower rice and
increased access to ethnic
zucchini spaghetti are two
foods, chefs are exploring
more global flavors.
younger ones, are excited to
try new spices and herbs that
create different tastes and
flavor profiles. Harissa, curry,
peri peri, ras el hanout and
shichimi are some spices
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brush title tbd protecting yourself, protecting patrons
Protecting Yourself, Protecting Patrons:
Arizona Liquor Establishments
By Bar & Restaurant Insurance
Arizona Liquor Establishments carry quite a heavy burden. To serve a drink in Arizona as a bar or restaurant the responsibility weighs heavy on the owner. After all, it is their job to make sure people don’t drink too much at their place of business. According to Title 4 Arizona Liquor Law, “Obviously intoxicated means inebriated to such an extent that a person’s physical facilities are substantially impaired and the impairment is shown by significantly uncoordinated physical action or significant physical dysfunction that would have been obvious to a reasonable person.” Some would argue that personal responsibility should play a part in liability. The challenge is that title 4 is so vague it
crosses a line between personal responsibility and owner responsibility before the second drink is served. The allowable BAC (Blood Alcohol Content) for a driver is .08 in the state of Arizona. That limit could be one drink for some and more for others. It just takes a .08 limit on a test for an establishment to be sued regardless of if the patron was obviously intoxicated.
So how can you protect yourself from your own patrons?
The first logical answer would be to acquire the proper insurance coverage. A fast casual restaurant, a bar, a nightclub, a fine dining restaurant and a coffee bar with liquor are going to all carry different types of insurance coverages.
The insurance market has what is called direct markets and excess markets. Generally an establishment with over fifty percent liquor sales will fall into an excess market. This will sometimes mean less insurance options and in many instances more exclusions on the policy. It’s important to be mindful of the exclusions included in your policy when selecting what is best suited for your needs. Remember this is a contract between you and the insurance company so when a claim is filled the carrier holds the decision making power on how a claim is paid or litigated. It may not always be agreeable between the carrier and the establishment. Ultimately the insurance carrier is paying the defense cost and any damages associated with the claim. The carrier’s goal is to execute what is in the best interest of the establishment while simultaneously protecting the limit of the insurance that is on the table. When trying to procure insurance keep in mind it’s like shopping for a potential $1,000,000.00 settlement or whatever limit for which you are asking to be covered. You want to present the best package possible to an insurance provider in order to secure a desirable rate. Factors such as liquor training, ride home programs and documentation records all play a part in obtaining a rate, let alone a competitive rate. The more of these standards that you
uphold well the more likelihood an underwriter will want to take a chance and write your policy.
training staff to hand out a discount card upon closing out a patron’s tab serves as a good reminder.
Liquor training, while not mandatory in the state of Arizona, is certainly mandatory to have in order to secure the best possible insurance. Training an employee on the state liquor service laws makes sense, especially if your business can be held 100% liable for your employee’s actions. There are many types of training classes, ranging from online to classroom training. Classroom training seems to have the largest impact with it being in-person and very engaging. Ongoing training and weekly management/staff meetings can help limit your liability in order to help keep your rates down. Ride home programs and the promotion of these programs are another key element of reducing liability. In the past, cab services were frequently used; however, the growth of companies such as Uber and Lyft have simplified the process making it extremely easy to assist patrons get home safely. The best approach to promoting these services is to make the suggestion upon the customer’s arrival at the establish- ment with signs and other promotional material. Handing out discount cards where patrons can save 10% also provides an incentive. Placing promotional material in key places, such as restrooms and near the bar service area is helpful. Additionally,
Accurate and thorough documentation is a key facet is protecting your establishment. In the case that your establishment is sued this information will be critical. There are many documents, often rarely used by bars and restaurants that are available on the Arizona Department of Liquor website ( www.AZLiquor.gov ). One such document is the refusal of service form, which acknowledges that a patron had displayed disorderly or obviously intoxicated behavior and as such the patron is refused service or refused access to the premise. Should a lawsuit occur having this documentation on hand may help protect the establishment.
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How to Make Your Establishment Food Allergy Friendly
By CertiStar Inc.
There are 15 million food allergic people in the US, which means approximately 321,000 people in Arizona. There are several changes that can be made in a restaurant to keep these customers safe without having much of an impact on how service runs. Frequently, the customer with the food allergies is the one deciding on where the group goes out to eat, and their experience affects the whole group. When an allergic guest feels welcome, comfortable and safe in your restaurant, you’ve created a guest who will be loyal and more generously tip your servers. They’ll also sing your praises from the rooftops – a safe spot is hard to find!
1. Salad Station Lineup!
Make sure all items in the rear lines are produce. Any common allergen items
(cheese, croutons or bread, nuts) are the last items in the line and don’t have to ‘pass over’ any other items, helping to prevent cross-contamination. Better yet, have longer containers for each item, like the picture!
2. Fryer Splits!
If you have more than one fryer, make one vegetarian. This keeps shellfish and fish allergy customers safe when they order things like French fries or fried pickles. If you have more than two at your disposal, and your menu supports it, consider having a seafood-only fryer. In an ideal world, there are fryers dedicated to vegetarian, gluten-free, meat and seafood. Have staff KNOW the (allergen) contents of any gratis food, such as bread or chips and salsa, and what oil is in the fryers. When bread arrives on the table, the servers should know, at the very least, if it is safe or not for peanut and tree-nut allergic customers - having the knowledge is always better than being unsure. 3. Know the Basics!
Servers who confidently know the answers to these questions create a welcome and comfortable feeling for your food allergic customers.
5. Encourage Conversation!
If a customer asks, always let them speak with the chef, kitchen manager, or anyone who’s knowledgeable about the contents of the menu. Many times, there are ingredients that aren’t obvious, and having a more detailed conversation eliminates some fear, creating an environment in which the customer not only feels safe, but is safe. CertiStar, Inc. is on a mission to protect and improve the safety and dining experience of men, women and children vulnerable to food allergens. Learn more at www.certistar.com .
4. Go Purple!
If you color code the kitchen, add purple. Purple is the color for food allergies. If you have purple cutting boards, knives and designated clean pans, you’ll keep cross-contamination to a minimum and keep your customers safer. It’s also easier to keep track of which orders are for food allergy customers as they move through the lines.
BAKERY & DAIRY
SALAD & FRUIT
software as a service
2. IT support. Another way you’ll save money is through the
decreased need for in-house IT support. The vendor takes
to Consider Software
on all responsibility for getting your programs set up and
running, and they can usually do so in less time than a
as a Service (SaaS)
traditional installation. The vendor also handles support and
maintenance – including updates – to ensure software is the
most up-to-date version and that the system is secure.
Restaurants, especially smaller establishments, need to make the most of their IT budgets to remain profitable and competitive. One way to stretch an IT budget is with Software as a Service (SaaS) for your Point-of-Sale (POS) system. Instead of buying a high-priced physical copy of a software platform, SaaS lets you keep that cash flow and instead pay a reasonable fixed monthly subscription rate. 1. Cost. Buying and maintaining software can carry significant upfront costs and additional unexpected costs down the road as solutions need maintenance or upgrades. With SaaS, you have a steady, predictable subscription fee that is much easier on your budget. Here are three benefits that make SaaS worth considering.
By Heartland Payment Systems
3. SaaS solutions are affordably scalable. SaaS solutions are
scalable – ready to grow when you are, without the need to
invest in high-cost, out-of-pocket software license purchases.
Adding a POS terminal on the restaurant patio for the
summer? Your monthly fee simply increases a small amount
to cover the cost of an additional software license.
SaaS has been gaining popularity in multiple industries over
the last few years, and it’s easy to see why. SaaS offers a range
of benefits from lower investment costs and decreased IT
burdens to easy access, integration and scalability. Merchants
seeking a POS platform with the latest advantages should
definitely consider adopting a SaaS model as an economical
and efficient choice.
To learn more about SaaS, please contact Angela Ihry,
We like real conversations. Let’s meat...
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You can be arrested for DUI if you are impaired to the slightest degree .
A standard drink is any drink that contains about .48 oz of pure alcohol. For example, 1 Long Island Iced Tea contains approximately 4 standard drinks of alcohol.
These are the minimum standard penalties. Other potential costs are attorney’s fees, increased auto insurance, refusal of admission to college, loss of employment, and inability to obtain employment.
DUI [BAC .08]
Extreme DUI [BAC .15 — .19] $6,000 in Fines & Fees* 30 days in jail 90 days suspended license Ignition Interlock for 1 year
$3,200 in Fines & Fees* 10 days in jail 90 days suspended license Ignition Interlock for 1 year
12 oz Beer
4 oz Wine
1.25 oz Shot
Standard Drinks Max BAC Time to Burnoff
Super Extreme DUI [BAC .20+] $8,300 in Fines & Fees* 45 days in jail 90 days suspended license Ignition Interlock for 18 months
Beer (12 oz)
Wine (8 oz)
Rum & Coke
*Includes additional surcharges added to Fines & Fees
Long Island Iced Tea
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Ener y creation. Recycling programs. Closed-loop solutions. All to keep your business moving forward. Energy creation. Recycling programs. Closed-loop solutions. All to keep your business moving forward.
Energy creation. Recycling programs. Closed-loop solutions. All to keep your business moving forward.
Energy creation. Recycling programs. Closed-loop solutions. All to keep your business moving forward.
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These are just a few of the innovations we’re delivering for customers and communities alike. We live in a world where things can no longer go to waste. That’s why Waste Management is ensuring that we get the most from our existing resources. It’s good for business and the environment. For more information visit us at wm.com.
innovations we’re delivering for customers and n a world where things can no longer go to waste. ent is ensuring that we get the most from our for business and the environment. it us at wm.com. vations we’re eliv ring for customers and orld where things can no longer go to waste. is ensuring that we get the most from our business and the environment. s at wm.com.