Get to know Arizona’s food scene through stories, interviews and conversations with industry insiders.
NRA 2018 CULINARY FORECAST
Learn from the best with this business know-how guide filled with ideas, tips and resources.
MAKE YOUR MARK: MARKETING IDEAS FOR SPRING
CELEBRATING NATIONAL WOMEN’S HISTORY MONTH
5 TIPS ON HIRING AND RETAINING THE BEST EMPLOYEES
PROSTART PROGRAM UPDATE
PHILANTHROPIC FOODIES: HOW RESTAURANTS & INDIVIDUALS CAN GIVE BACK
President & CEO Steve Chucri
Membership, Vice-President Jana Shelton
Chief Operating Officer Dan Bogert
TAKE YOUR TASTE BUDS ON AN ADVENTURE. Hungry for something different? Expedition Foodie AZ is a new website that helps you discover only-in-Arizona restaurants, bars, cafés and eateries. Tell us what you’re looking for and we’ll serve up a selection of our favorite spots.
ProStart & Education Foundation, Manager Paula Bugg
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Foundation held on May 14th at Troon North Golf Club – we hope you will consider joining us on the greens. Immediately following, we have Spring Arizona Restaurant Week (May 18-27). Both events are great ways for businesses to gain exposure, reach new clientele and flex their culinary muscles.
The start of a new year is a time for businesses to re-prioritize objectives and start afresh with renewed vigor and a clear mission.
Stay tuned, throughout the year as Arizona Restaurant News brings you quarterly news, personality profiles, unique trends, marketing tips, human resource information, relevant political developments and more. We look forward to another successful year of serving you.
Welcome to a new year and our first issue of Arizona Restaurant News in 2018. The start of a new year is a time for businesses to re-prioritize objectives and start afresh with renewed vigor and a clear mission. Through our quarterly e-magazine we hope to provide our readers with a wide array of timely, informative and interesting pieces to help our members make the most educated decisions whether it is creative new marketing initiatives or how specific legislation will affect business. We are diligently working in organizing and planning our upcoming events including: The 3rd Annual Chip in for Education Golf Tournament benefitting our Education
Steve Chucri President & CEO, Arizona Restaurant Association
message from chairman
It has often been said that New Year’s resolutions are meant to be broken.
Feature However, within the restaurant industry that may not be a bad thing. The leaders of our industry are constantly setting the bar and then subsequently breaking the mold to exceed consumer expectations. Here at the Arizona Restaurant Association, it is no different. We strive to exceed our members’ expectations whether it is in our advocacy work, our various events throughout the year or our educational and philanthropic opportunities to support our industry. Over the years, as a restaurateur and franchisee, I have had the opportunity to donate food, money and time to numerous causes, charities, associations and benefits. I do this not because it will ever get me one more customer or to be highlighted in any way, but rather because I feel it is my duty and obligation as a successful restaurateur. I am grateful for our industry giving back and caring about people the way that it does. Our entire industry probably deserves to be recognized for doing all that we do – but from one restaurateur to another, thank you. Sincerely,
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brush title tbd shaking up the culinary worl
4 Inspiring Women Who Are Shaking Up the Culinary World
by The Huffington Post
For some rising stars in the food industry, their risks benefit all of our taste buds—their determination and ingenuity pave the way for budding foodies and entrepreneurs everywhere Few would claim that making a drastic career switch is easy. Yet bold steps into the unknown to pursue even the tiniest spark of interest may turn into a lifelong love affair. For some rising stars in the food industry, their risks benefit all of our taste buds—their determination and ingenuity pave the way for budding foodies and entrepreneurs everywhere. That’s why we’ve partnered with Carnivor Wines to bring you the inspirational origin stories of women who were brave and found palatable success. “I don’t do well when you tell me what to do. I do well with a different approach ... and eventually found Barbara Lynch [Boston chef and restaurateur], who’s a badass in her own right. She pushed me to do that little show called ‘Top Chef’ that changed my life. I was terrified because all of my cooking career had been in this very traditional sense, and all of a sudden, this life-changing moment happened. I resisted it because I didn’t think I could do it, and I didn’t want to embarrass Barbara - I didn’t want 1. Do What Scares You: A few words from Top Chef winner Kristen Kish
to embarrass myself. She pushed me to do it, and it ended up working out really great. Regardless, if I didn’t win, the process alone was growth inducing. After the show, I unemployed myself and took this leap of faith. I was terrified. ... And then somewhere in the middle of there I decided to come out, too. ... Being different in general is really hard. I was trying to manufacture what a great life looked like as opposed to figuring out what my great life looked like. When you looked at it from the outside, it was like I had this great
job, just had come off a TV show, the restaurant was packed — there was nothing not to love. But there was something that I wasn’t loving, and it was myself. My main goal is to continue to find balance. If everything is going perfect and very, very smooth, I will throw a wrench in it just to see what happens because I need to know what else is out there.
Josh [boyfriend and business partner] and I opened up a shop in 2013: Western Daughters Butchers Shoppe in Denver. We open source this whole creation of an alternative food system. We work on all the farms and ranches we work with. We eat dinner at their tables with their families. What brings us all to the table is food. It’s a bipartisan issue. It touches everybody.
— Kate Kavanaugh, butcher and cofounder of Western Daughters Butcher Shop
— Kristen Kish, “Top Chef” winner, cookbook author and host of “ 36 Hours ”
2. «Build A Community: Advice from Cofounder of Western Daughters Butcher Shoppe, Kate Kavanaugh
“I had been a vegetarian for almost 15 years. I had become really interested in land management practices and sustainable livestock raising and how that can really work in a symbiotic way. So I decided to start eating meat that supported those systems. On a strong whim I decided to take on an apprenticeship in butchery in New York. If you think about something too much, you’ll be able to poke a thousand holes in it. You just have to do it.
3. Lean into your path: A true story from Anne Saxelby, cheesemonger and founder of Saxelby Cheesemongers
“I went to visit a friend of mine who was doing a study abroad program in Italy. And that was the first time I had good cheese. I was like, ‘Well, I really love food, and particularly cheese and wine, and so why don’t I just get a job at a wine shop and see where it goes.’ They [Murray’s Cheese Shop] did not want to hire me at first. I literally had to go back at least three or four times to just be like, ‘No, no, you should just give me a chance.’ Then finally they did. I immediately loved it. I felt like the light had been turned on and really fell in love with the American artisan cheese movement. When I was thinking about opening my own store a few years later in 2006, those were the people I really wanted to celebrate. Then I found this tiny stall — it’s 120 square feet. I started on a shoestring with a loan and literally built it from there. The first day of opening the store I felt like I was a 14-year-old having a garage sale. I was like, ‘Is anyone going to come?’ It was just me. I got some good press and I wound up meeting my business partner, a Frenchman named Benoit [Breal]. ... Now we sell cheese to probably 150 restaurants and small shops in New York and beyond.
One of my goals has always been to make our shop the most inviting place ever — where even if you don’t know a lot about cheese, we’re going to give you as many tastes as you want. Part of the fun of it is getting a couple bottles of wine, getting a couple pieces of cheese and mixing and matching. Your palate is going to dictate the best pairing for you. It’s not necessarily what the experts would say. If the cheese is good and the wine is good, you’re going to enjoy both of them regardless.”
— Anne Saxelby, cheesemonger and founder of Saxelby Cheesemongers
4. Find Fuel In Failure: Wise words from Ellen Bennett, entrepreneur and CEO of Hedley & Bennett
“I’ve always had like, four, five, six different jobs at any given time, so I sort of feel like I’m an entrepreneur at heart. When I became a line cook at Providence, I was like, ‘I want to make uniforms, I want to make better garments.’ I could see that there was something missing — that team thing that brings everybody together and so that was where the whole uniform, apron, unity thing came from. I’m like, all right, I have an idea so let’s get it done. A couple weeks after I had this idea, my chef was like, Hey, there’s a girl, she’s going to make us some aprons, do you want to order one? I’m a doer, so I said, ‘Chef, I will make those aprons for you. I have an apron company now.’ He was totally skeptical. I convinced [the chef], he gave me the order and that was how Hedley & Bennett began. I didn’t have sewers. Hell, I didn’t even know how to sew. I just knew somehow that I could do it. I took $300 from my savings and … was able to fund those aprons. I bartered dinners with people to get them to help me learn how to do what I was doing. The first order sucked. The aprons were not great. A lot of people think like, ‘Oh my god, you’re an overnight success!’ No, there’s been a million balls of fire thrown at my head all the time to get here. We always figured it out, even when we didn’t have the answers. I think you just have to have enough self-
conviction that you can make it happen. It’s not like the hurdles haven’t happened. We’ve just been able to get through them and not let them defeat us fully.”
— Ellen Bennett, entrepreneur and CEO of Hedley & Bennett
Embracing your inner boldness is the key to going beyond the ordinary. At Carnivor Wines we salute those who take risks and devour life with our Cabernet - a wine whose bold flavors of dark berries and mocha is matched only by its smooth, silky finish. So whether doing something bold is quitting your job, traveling the world, or throwing the year’s most epic dinner party, we toast to you. #DevourLife
brush title tbd 2018 at a g ance
Top Golf Member Mixer
NRA Public Affairs Conference | Washington, DC
Fall Arizona Restaurant Week
ProStart National Invitational
19-22 18-27 14
ARAEF Chip in for Education Golf Classic
National Restaurant Association Show | Chicago, IL
Live & Local – A Boys and Girls Club of Greater Scottsdale Benefit Event
Spring Arizona Restaurant Week
A Story Behind Every Ingredient Curated by Shamrock Foods
At Artisanal Provisions, we take pride in not just knowing how our specialty ingredients are made, but also knowing the growers, cheese mongers, and families who make them. Because we believe that good food starts with good ingredients, and that good ingredients start with good people. We’ve searched and sourced the world, including our own backyard, working with the brightest minds in the business to bring you the greatest selection of specialty items. From the staples to hard-to-find ingredients, you’ll find quality and care in everything we offer – from flour to fromage, preserves to pastas.
Get a taste for more at shamrockfoodservice.com Please contact your Shamrock Foods Sales Representative for more information.
24 Drink responsibly. Corona Premier® Beer. Imported by Crown Imports, Chicago, IL. Per 12 fl. oz. serving average analysis: Calories 90, Carbs 2.6 grams, Protein 0.7 grams, Fat 0.0 grams Crescent Crown Distributing • 1640 W Broadway Rd, Mesa AZ 85202 • 480-685-2000 • crescentcrown.com
Sustainability Report Focuses on
Industry’s Eco-Friendly Efforts
by The National Restaurant Association
The NRA surveyed more than 500 restaurant owners and operators about their sustainability practices, challenges they face and the opportunities available to them. In addition, over 1,000 consumers were surveyed on the best ways restaurants could communicate their sustainability initiatives to guests.
As the industry’s interest in environmental sustainability continues to grow, the National Restaurant Association has released a new report highlighting responsible actions restaurant and foodservice operators are taking. The State of Restaurant Sustainability focuses on the latest environmental trends and practices for the restaurant industry as well as consumer insights. The goal is to help all operators learn about and understand what others are doing to become more sustainable.
Some key takeaways include:
Energy efficiency and use of energy saving equipment are common .
About eight in 10 restaurant operators use energy-efficient lighting, while six in 10 use programmable heating, ventilation and air conditioning (HVAC) thermostats. More than four in 10 use Energy Star®-rated refrigerators, freezers and icemakers.
The National Restaurant Association is committed to increasing awareness across our industry about environmental issues, trends and best practices. Our goal is to educate our members on steps restaurateurs are taking to conserve resources, minimize waste and communicate their efforts to consumers. This new report is one way to help them understand and implement sustainability practices at their own operations.
— Laura Abshire NRA Director of Sustainability Policy
More operators are reducing their food waste .
About half of the restaurant operators surveyed said they track the amount of food waste their restaurants generate. About one in five said they donate their prepared, unused food to charities.
Use of water-saving equipment is growing .
Low-flush toilets are in use at about half of restaurant operations. More than one in four restaurants are using other innovations, such as high-efficiency, pre-rinse spray valves and faucet aerators.
Learn more about sustainability practices for the restaurant industry at conserve.restaurant.org .
Exclusive health care pricing and solutions for Arizona Restaurant Association members Together, the National Restaurant Association (NRA), Arizona Restaurant Association (ARA) and UnitedHealthcare offer special advantages for your ARA member business: • Exclusive discounts on group medical plans and specialty benefits for NRA/ARA members • New Restaurant & Hospitality Association Benefit Trust option for small employers in the hospitality industry • Health care reform guidance and solutions • Wellness programs and services designed to help improve employee health, productivity and retention Find out what the ARA and UnitedHealthcare can do for your business.
Contact Alliah Sheta at email@example.com for more information on the hospitality associations alliance program.
Contact your broker or UnitedHealthcare representative to get a UnitedHealthcare quote.
Proud partner to the Arizona Restaurant Association
6 – New Beer’s Eve 7 – National Coffee Cake Day 7 – National Beer Day 8 – National Empanada Day 11 – National Cheese Fondue Day 12 – National Grilled Cheese Sandwich Day 13 – National Peach Cobbler Day 16 – National Eggs Benedict Day 17 – World Malbec Day 20 – National Pineapple Upside-down Cake Day
Spring is here and so is the busiest season for the Valley. Take your marketing plan to the next level by staying in-tune with everything from National food days to sporting event schedules. Creating that customized touch for your customers can make all the difference and leave a lasting impression. Here are some ideas:
APRIL: National Florida Tomato Month National BLT Sandwich Month National Soft Pretzel Month National Soy foods Month National Grilled Cheese Month National Garlic Month April 12-18: National Egg Salad Week
23 – National Cherry Cheesecake Day 24 – National Pigs-in-a-Blanket Day 25 – National Crotilla Day 25 – National Zucchini Bread Day
26 – National Pretzel Day 27 – National Prime Rib Day
28 – National Blueberry Pie Day 29 – National Shrimp Scampi Day 30 – National Oatmeal Cookie Day 30 – National Raisin Day
1 – National Sourdough Bread Day 2 – National Peanut Butter and Jelly Day 3 – National Chocolate Mousse Day
4 – National Cordon Bleu Day 4 – International Carrot Day
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brush title tbd hiring and retaining the best employees
5 tips on hiring and retaining the best employees
By The National Restaurant Association
With the nation nearing full employment, some restaurateurs say they’re experiencing staffing challenges due to the evaporating talent pool. Full employment is good for the country, but may present a challenge for our industry. In 2016, the U.S. Bureau of Labor Statistics reported the turnover rate for restaurants and hospitality was 72.9 percent. In 2017, according to our research on the subject , roughly three in 10 restaurant operators said they had job openings that were difficult to fill. Our research further found that 71 percent of fine-dining operators reported challenges in filling front-of-the-house positions, as did 58 percent of casual-dining restaurants and 56 percent of quickservice operators. At fast-casual restaurants, 62 percent of operators said they had difficulty filling manager positions.
1. Engage in excellent brand management . If you don’t tell your story, others will do it for you – and they won’t do as good a job as you would. 2. Simplify your job applications process . If the job application is too complicated or lengthy, job seekers will quit in the middle of filling them out and you may lose that top talent. 3. Maximize employee referrals. This is still the primary source for finding potential new hires. If you want your great employees to refer others to you, make sure you offer them decent incentive payments or rewards. 53
4. Millennial-ize your recruiting. Millenials are the single- largest working generation in the United States. This year, they’ll make up 38 percent of the workforce. That’s why it’s important to understand who they are and what they expect from employers. 5. Forge a relationship with colleges and high schools. Make sure you work with these learning institutions to co-create curriculum in return for gaining the first shot at new graduates.
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High schools from across the state of Arizona gathered together at the Art Institute of Phoenix on Saturday March 3, 2018 and participated in culinary and management competitions to qualify for the upcoming National ProStart Invitational (NPSI) being held in Providence, Rhode Island from April 27 through April 30, 2018. ProStart is a nationwide, two-year high school culinary arts and restaurant management program that unites the classroom and industry to develop the best and brightest talent for tomorrow’s culinary leaders. Arizona’s annual state competition allows participants to showcase their talents learned through the ProStart program while interacting with chefs and judges from all facets of the restaurant industry. High schools participating in this year’s competition were Apollo, Barry Goldwater, Blue Ridge, Kingman, Mountain View JTED, Sahuarita and Tombstone.
1st Place – Apollo (Blue Team) 2nd Place – Barry Goldwater 3rd Place – Apollo (Gold Team) Culinary 1st Place – Mountain View JTED 2nd Place – Blue Ridge 3rd Place – Sahuarita (Blue Team)
The ARA couldn’t be more proud of the culinary and anagement teams AZ is sending to Rhode Island to compete in the national competition. These talented young adults are our chefs and industry thought leaders of tomorrow and will undoubtedly do amazing things.
Visit https://azrestaurant.org/ foundation/prostart/ for more information and to see how you can participate and support this impactful program.
brush title tbd philanth opic foodies
can give back
Whether it’s feeding the hungry or supporting community projects or even starting their own charitable initiatives, Arizona’s restaurants are there to help – contributing food, time or writing checks – they truly put their money where their mouths are. In case you needed some more ideas on how to get involved and give back here are a few ideas from the National Restaurant Association: The first step is to decide which charitable activity fits with your restaurant. There are many charities worthy of your time and commitment, but you should pick one or more organizations that feel right. Consider these options:
Look for existing community events that you can support. Many communities hold “Taste of” events for which the local restaurant association, chamber of commerce or nonprofits organize to provide a fun-filled day of food and entertainment to benefit a particular cause or charity. Ask your customers for inspiration. For example, you might hear about a local charity that they regularly support. Your customers can act as a link between you and the community, and they feel that businesses have a responsibility to give back. Identify a meaningful cause. The most successful community programs and partnerships are ones that have special meaning to you and/or your employees.
Watch the news, and read local newspapers. Restaurants often donate food to emergency-aid workers and community residents after a disaster. You can also find out about community festivals and other events where your restaurant could provide food. Donate part of your sales to hunger-relief programs or find a benefit in your area. Supporting anti-hunger initiatives and programs that address food waste are logical fits for the restaurant industry. Currently, nearly one in five children in America lives in households that struggle to put food on the table. To get involved in this nationwide effort to end childhood hunger, go to Share Our Strength to find a fundraiser in your area. Donate surplus food to a food bank. If you don’t have left- overs, consider this a special service. Use your buying power to purchase large quantities of food at wholesale prices and/ or cook extra food to donate. For more information about food banks in your area and especially non-perishable foods, check out Feeding America . Food Donation Connection also can find local charities that accept prepared, perishable food and can help you realize the tax benefits for making donations.
Designate a percentage-of-sales day. Many companies select a day (typically a Monday or Tuesday when restaurants tend
Pig & Pickle
to be a little slower) to donate a percentage of sales to a given charity. You could poll your customers to find which charities they support and ensure your selection resonates with them. Work with your local schools. You could sponsor a local school and provide students with special luncheons and prizes in exchange for reaching attendance and coursework goals. Valentinos and Red Robin are great examples of local school engagement. You could also provide apprenticeship opportunities to interested students.
Host a dinner or fundraiser for people at risk of hunger or others in need or veterans and their families.
of consumers agree that restaurants are good corporate citizens (National Restaurant Association)
the total number of charitable giving by America’s restaurants (National Restaurant Association)
of restaurants make charitable contributions (National Restaurant Association)