a • n ARIZONA RESTAURANT NEWS The Magazine of the Arizona Restaurant Association R •
Up and Coming Food Trends The Landscape of Loyalty Programs Evolution of Food TV
Steve Chucri, President & CEO, Arizona Restaurant Association
turning • the • page Through the swinging door of a restaurant’s front entrance I have seen the industry progress. Each experience is a glimpse into the continuous foodie evolution that relies on change for success. Throughout each change, adopting trend, new concept, menu or way of cooking that has never been seen before, Arizona’s restaurant industry is further established as a brand in and of itself. Every year,
President & CEO Steve Chucri Editor Government Relations Sherry Gillespie Membership, Vice-President Jana Shelton Marketing & Events Tiffanie Hawkins Public Affairs & Communications Chianne Hewer Partnerships and Industry Programs Tracie Head Membership Representative Susan Smeriglio Membership Representative Debra Williams Magazine Design VE Marketing 2014 Advertising Menu 4250 N. Drinkwater Blvd., Suite 350 Scottsdale, AZ 85251 P 602.307.9134 F 602.307.9139
with the resiliency, dedication, passion, and creativity of our industry, the “restaurant brand” becomes increasingly entwined in our communities and that vigor is intoxicating to guests
who want to come and see more and more what it’s all about. Local to national chain and everything in between, the dining industry in Arizona continues to flourish with diversity and progress, creating the strongest economic dining environment in the country for the first time in our history. Scratching at the surface of $11 billion in industry sales and leading the nation for 2014 is not a coincidence nor is it the accomplished goal. One of the amazing characteristics of this state’s industry is that we will never settle. Maybe it’s the great weather or the sunshine that keeps industry leaders alive with passion;
Local to national chain and everything in between, the dining industry in Arizona continues to flourish with diversity and progress, creating the strongest economic dining environment in the country for the first time in our history.
regardless, we are unique in that our leaders are in a constant state of reinvention, injecting life and imaginative diversity despite tribulations. The brand, Arizona Restaurant Industry, is alive and will continue to live because restaurateurs in our state enjoy and study their craft and are rewarded every time that door swings open and they give their guests what they never knew they wanted: an experience.
465 W. St. Mary’s Rd., Suite 300 Tucson, AZ 85701 P 520.791.9106 F 520.623.6603 azrestaurant.org
COVER STORY: Considering Outdoor Dining? Consider This First. Before making the investment into a patio, there are several issues to consider and address to be sure the new outdoor area is successful and legal.
WILLIAM F. ALLISON Shareholder, Gallagher & Kennedy Bill Allison is a member of the Real Estate/Land Use practice at Gallagher & Kennedy and former Zoning Administrator for the City of Phoenix; his work focuses on zoning and land use issues.
RIEVA LESONSKY CEO, GrowBiz Media Rieva Lesonsky is CEO of GrowBiz Media, a content and consulting company specializing in small businesses and entrepreneurship. Rieva has been meeting with, consulting to and speaking to America’s SMBs for nearly 30 years.
Building a Chain vs. Franchising Your restaurant is successful. Congratulations! Now it’s time to think about expansion. Let’s Get Digital Technology is quickly becoming a part of American life, and more consumers are showing increasing interest in using technology at restaurants. Learn about the trend and ways you can take advantage.
Up and Coming Food Trends
New trends for menus means big business opportunities for your restaurant. Learn what’s driving guests to dine out this year and what’s at the top of their must eat list. The Landscape of Loyalty Programs A successful customer loyalty program is a two-way street. Read more on savvy ways to communicate with customers to create the perfect loyalty program.
DOUG DWYRE CEO, MocoPay Doug is a seasoned executive with 24 years of experience in the financial services industry delivering innovative payment solutions to issuers, merchants and consumers around the world.
ROBIN MILLER Chef, Food Network Robin has fifteen years of experience as a food writer and nutritionist and is the author of the bestselling cookbook Quick Fix Meals. She is the host of Quick Fix Meals with Robin Miller.
2014 Industry Update
The restaurant industry is on track for its strongest year yet. The economic drivers that attribute to this growth can help you bolster your bottom line for an even more prosperous 2014.
Watching What We Eat
Americans enjoy food almost as much as television, so it was only a matter of time before food—both its preparation and consumption— made its way on to television.
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education Arizona Culinary & Wine Center opens in Scottsdale A New Home for Fine Food Education
awards Arizona’s Restaurant Neighbor The National Restaurant Association Educational Foundation recognizes outstanding restaurants around the country with its Restaurant Neighbor Award. This prestigious national award honors restaurants that go above and beyond in community service and aims to inspire other restaurateurs to get or stay involved in their local communities. Chandler’s Carrabba’s Italian Grill was selected as Arizona’s Restaurant Neighbor Award recipient and will now compete with other state winners John Holmes and the Carrabba’s Italian Grill Team are the Arizona Winners of the Restaurant Neighbor Award across the country for the national award. Carrabba’s partnered with The Center for Habilitations’ Monster Mash to raise $25,000 for individuals with disabilities. “ Carrabbas was a great part of our event. They provided a wonderful meal. Their staff dressed up and assisted with the costume contest. They were wonderful to work with and very generous! – Dawn Hocking, TCH Director of Development
Co-Founder of the Academy, Donna Dionot, explains that the vision of the Academy is to integrate their well- established culinary school with other important community services and offerings. Local food entrepreneurs will find support services through the Center’s new Test Kitchen and Business Development Center. Dionot says these
services include licensed commercial kitchen available for rent by individuals or groups, along with guest lectures and workshops presented by food, wine and healthy eating experts.
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events spring it on Restaurant Week Brings Opportunity for New Business Spring Arizona Restaurant Week is making its return Saturday, May 17-26th. It’s the perfect time to find new customers, generate repeat business, and grow your bottom line. When you join restaurant week, you gain access to “brand-to-hand” marketing stewardship year-round to ensure success. We can’t wait to see your mouth-watering menus – register now through May 2. Hungry for more information?...Download our Be A Part of the Week Guide or contact Tiffanie Hawkins.
text • marketing marketing by text? New FCC rules explained
awards Foodist Awards 2014 Celebrating the Art of Food The Foodist Awards returns this April, celebrating the amazing tastes, faces and places in Arizona food and beverage. Do you have what it takes to be named one of Arizona’s new crop of Foodist Award winners? Nominate yourself or someone you know now through March 3. Be part of the awards from your PC, tablet or smartphone. Get the latest news and become part of the Foodist Awards community by “liking” the awards on Facebook and following them on Instagram.
Restaurants using mobile technology to promote their latest deals, specials or discounts to a large number of customers at once, should make sure to get the customers’ permission in writing before you text or call. Otherwise, you could face hefty fines or a lawsuit under new Federal Communications Commission rules.
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taste • makers
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Commemorating 20 YEARS in Historical Downtown Prescott Just as Brutus forewarned Caesar in the days of Imperial Rome . . . SO did the naysayers of Prescott in 1994
THE IDES OF MARCH
RELEASING MARCH 15TH
Defying the Ides of March sinceMarch 15, 1994 Always Fun & Friendly, Brew Pub Style!
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taste • makers
costing, annual budget projections... If you manage your systems, your systems will help you manage your business and your people. • Bring your people (crew members) into the fold and up through the ranks. Always be looking towards human resource development. But, know when to hold ‘em and know when to fold ‘em. • Be true to yourself, your staff, your guests and your concept. Don’t try to be something you’re not. Watch your competition but don’t chase your competitors to the extent that you forget who and what you are in the process.
John and Roxane Nielsen, Owners, Prescott Brewing Company Member Since: 1995 Members for nearly two decades, John and Roxane Nielsen opened the first operating brewery in Prescott in 1994 (since before Prohibition). Now an icon in the community – one that reaches statewide – next month they’ll celebrate their 20th Anniversary. Arizona Restaurant News bellied-up to the bar with the Nielsens to find why they joined the association, what independent owners can learn from them and what’s on tap for their anniversary celebration. ARN: What inspired you to get involved in the restaurant industry? PBC: As a brewpub, we were an unknown concept to the community back in 1994. We were new to town, didn’t know many people or have many business or entrepreneurial connections. The restaurant association gave us a chance to get our name out there and network with like-minded industry professionals. ARN: Twenty years is a long-time to be in the restaurant industry. What advice can you share with independent owner-operators? PBC: • Learn from the success of the “big guy chains” and get your systems in place, i.e. HR processes, accurate up-to-date food & beverage
ARN: Congratulations on 20 handcrafted years. How do you plan on celebrating this milestone?
PBC: We’re brewing a commemorative beer called Defiance and releasing it on March 15th – known as The Ides of March. We chose the name and Imperial Red Ale style because we were told by many, not to open our brewpub on the 15th because of the proverbial warnings of bad luck. We chose to defy those who told us of the lots of bad luck happenings on that date throughout the years. And we’re still here. We continue to invest in our business and have not reached the end of our growth.
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The House at Secret Garden
Considering Outdoor Dining? Consider This First. By William F. Allison/Gallagher & Kennedy, P.A. The weather across the desert is beautiful and Arizona restaurateurs increasingly are taking advantage of this asset with outdoor dining areas. It seems pretty simple – acquire
Music/entertainment: Will the property’s zoning permit outside entertainment or amplified sound? At a minimum, a city/town/county could have standards for amplified sound. Live entertainment is more likely to require approval through a public hearing. If applicable and possible, it makes sense to combine any entertainment application with
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some additional seating, tables and staff and get started! But, wait! Before making the investment, there are several issues to consider and address to be sure the new outdoor area is successful and legal.
an outdoor dining application. This approach could save time and money. Parking: Is enough parking available on the property to accommodate the outdoor dining area? It is standard practice for a parking code to use the same parking ratio (e.g. 1 parking space for 50 square feet of dining area) to both indoor and outdoor dining. Smaller or older commercial properties might not have extra parking, especially if other restaurants are in the shopping center. If there is not enough parking on site, will the city/town/county allow legal parking off-site – either on private property or in the street? Or, is there a special circumstance with the property
Location: Is the outdoor area on private property or a sidewalk /public right-of-way? If private property, check the lease to be sure it allows use of area beyond the building/suite. If public right-of-way, work with the city/town/county on the possibility of getting a revocable permit to use the sidewalk. Bottom line – be sure to have rights to use the outdoor area. Zoning: Does the property’s zoning allow outdoor dining? Some zoning districts and some cities/towns/counties are very restrictive about outdoor uses. Even if allowed, the zoning ordinance could require meeting specified standards, e.g. distance from a home, or obtaining approval through a public hearing. Even the shortest public hearing timeline is likely to take at least a month and delay opening of the outdoor area to customers.
that could warrant approval of a parking variance? Parking can be a major stumbling block and one of the trickiest issues to resolve. Liquor service: Is outdoor liquor service part of the outdoor dining plan? If yes, for an existing restaurant with a liquor license,
House of Tricks
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Building a Chain
it will be necessary to complete an extension-of-premises request with the Arizona Department of Liquor License and Control. For a new restaurant or liquor license, the outdoor area must be included in the licensed premises on the liquor license application. The city/town/county could also have special, additional standards or public hearing requirements to serve liquor in an outdoor area. If this is true, it is advisable to include the liquor request with an outdoor dining application. Arizona’s Restaurants are acclaimed for their outdoor
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By Rieva Lesonsky CEO of GrowBiz Media When deciding how to grow your restaurant, there are two choices: starting a chain, or selling franchises.
A chain of restaurants means you own all the locations. Although you hire managers to run each location, you are ultimately responsible for all the restaurants and enjoy all of the profits. As a franchisor, you sell the rights to use your business name, methods and system of doing business to franchisees, and provide them training and support. They pay an initial franchise fee and ongoing royalties.
dining spaces. AZ Central Listed the top restaurants with great patios, among the list are Arizona Restaurant Association members, The House at Secret Garden, Gertrude’s, House of Tricks, Lon’s at the Hermosa.
Here’s a closer look at factors to consider when deciding which route to take.
CAPITAL NEEDS: With a chain, you need to come up with the capital to open and run additional locations. With a franchise, your franchisees provide the money to open their locations. That doesn’t mean that being a franchisor is inexpensive. In fact, it’s quite costly due to regulatory and compliance issues. You’ll also need to hire employees for your franchise system, market the concept to potential franchisees, and have cash on hand to sustain the system until franchisees start paying royalties. REGULATORY ISSUES: Franchising is regulated by the Federal Trade Commission and many state governments. Before offering franchises for sale, you’ll need to prepare a Franchise Disclosure Document (FDD), which requires revealing information such as your business’s financial statements. With a chain, you’ll need to comply with the usual state and local laws regarding restaurants, but the regulations are less complex.
Lon’s at the Hermosa
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Let’s Get Digital Technology can add convenience to the customer experience and help restaurant operations be more productive and efficient. However, there are challenges to adding new customer-facing technology, which leaves a gap between what consumers want and what restaurants currently offer. Understanding how consumers prefer to interact with restaurants in the technology space is crucial to helping operators strategically plan to close that gap. While focusing on technology to enhance customer service and restaurant efficiency, it’s important to remember that the human factor is still a vital aspect of the hospitality industry. In-Store Technology is on Consumers’ Radar: While service and hospitality remain crucial features of dining out, restaurant guests also are interested in controlling certain aspects of
isn’t yet commonplace to encounter these technologies when dining out. Some tools — such as smartphone apps, online ordering, video menu boards, and customer wi-fi — are by far the most common. Devices such as tableside ordering and payment systems, iPad/ tablet menus, and touch-screen kiosks are currently offered by only a small percentage of restaurants.
Understanding how consumers prefer to interact with restaurants in the technology space is crucial to helping operators strategically plan to close that gap.
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Operators across segments believe that a wider range of technology options will become more popular in the future. In the next several years, consumers can expect to see more restaurants providing their guests the option to leverage technology both during in-store visits and for off-premise occasions.
their dining experience by self-activated systems for ordering and payment. Again, younger adults and parents are trending stronger in this aspect. Restaurant operators are starting to incorporate more in-store technology to speed up
service and manage customer flow, but it
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2014 Industry Update
By National Restaurant Association Forecast Bolstered by a stronger economy and historically high levels of pent-up demand among consumers, restaurant-industry sales are expected to hit a record high in 2014. Restaurant-and- foodservice sales are projected to total $683.4 billion in 2014, up 3.6 percent from 2013’s sales volume of $659.3 billion. Arizona attributes for nearly $11 billion of those overall sales!
Although 2014 will represent the fifth consecutive year of real growth in restaurant sales, the gains remain below what would be expected during a normal post-recession period. One of the primary reasons that restaurant-industry sales growth hasn’t fully taken off during the economic recovery is that consumers
for the most part haven’t broken out of their recession rut. This negativity is directly impacting consumers’ willingness to spend. However, while consumers’ assessment of their personal economy remains mixed, they are relatively optimistic that conditions will improve in the year ahead. Restaurant sales on the state and local levels are often closely tied to economic and demographic trends. While trends generally were moving in a
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features positive direction by the end of 2013, it is clear that not all recoveries are created equal. Although every state has added jobs since last year, Arizona is at the top of the pack in terms of job growth and is expected to lead the nation, adding 41,000 industry jobs in the next 10 years! Job growth will continue to be a key driver of restaurant sales growth in 2014 because it not only provides the disposable income necessary to support spending, but also generates the need for convenience that the restaurant industry provides. The distance from the official end of the Great Recession entered its fifth year during 2013. The current recovery continues to lag well behind, relative to the previous four recessions. Given the depth of the hole that the Great Recession dug, it’s not surprising that the economy has taken so long to climb out. Challenges certainly remain – particularly the potential for more budget battles in Washington, which serve to undermine the confidence of both consumers and businesses. But overall, the positive factors outweigh the risks in 201. Overall, the economy will likely enjoy its best year of growth in nearly a decade.
“ Owner of Slatebridge Restaurant Group and Vice-Chairman of the Arizona Restaurant Association, Bobby Fitzgerald gives his economic insight for the year to come: Arizona restaurants continue to thrive and 2013 provided a great spring board. I think savvy operators need to consider if they will have any impact from the weather in the Midwest and Northeast. That could be something like the price of natural gas or even disposable tourism dollars of those affected. – Bobby Fitzgerald, Slatebridge Restaurant Group
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features Up and Coming Food Trends The top restaurant menus trends for 2014 focus on local sourcing, environmental sustainability and nutrition – children’s nutrition in particular. These trends have been gaining momentum for several years, indicating that these wider themes influence the national culinary scene. In addition, the top five alcohol and cocktail trends will be micro-distilled/artisan spirits, locally produced beer/wine/spirits, onsite barrel-aged drinks, culinary cocktails (e.g. savory, fresh ingredients), and regional signature cocktails. The five items with the highest ranking as a waning trend in 2014 were foam/froth/air, bacon-flavored chocolate, fish offal, gazpacho, and fun-shaped children’s items. The five items with the highest points as perennial trends next year were fried chicken, Italian cuisine, frying, barbeque, and Eggs Benedict. The five items that gained most in trendiness since last year in the annual survey were nose-to-tail/root-to-stalk cooking, pickling, ramen, dark greens, and Southeast Asian cuisine. The five items with the largest drop in “hot trend” rating were Greek yogurt, sweet potato fries, new cuts of meat, grass-fed beef, and organic coffee.
Compared with five years ago, items that have remained top 20 food trends include locally grown produce, healthful kids’ meals, gluten-free cuisine, sustainable seafood, and health/ nutrition. Items that have dropped substantially down the list from the top 20 food trends in 2009 include gelato, micro-greens, flatbreads, tapas/meze/ dim sum, and dessert flights.
“ “ Arizona Chefs weigh-in on the food trends they see for 2014… As for dining segments, I’d suspect a continual growth of technology-fueled fast casual concepts that answer to the growing needs of the “tuned-in.” tech savvy customer base with the ritual-like habits of frequenting less intimidating price points at counter service venues especially when they can look forward to new experiences driven by social media campaigns. Chef inspired house variations of traditional table top condiments is something to look out for. Smoked tomato ketchups, chili-infused mustards, house steak sauce and hot sauces elevate the dining experience (especially when you know the accoutrements were made fresh, in-house without a ton of preservatives and haven’t been sitting in a warehouse for half a decade after its big batch conception in a factory.) —Tim Stevens, Exec. Chef, Fini’s Landing Chefs are pushing cocktails because of the lower cost of goods and unique mixology combinations. Pairing is easier because you can blend elements into the drinks instead of having to rely on the wine maker and terrior. —Bruce Sandground, Arizona Culinary Institute “ “
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Top NewTrends in 2014 Grazing/small plate sharing#17 Hybrid desserts #21
Yesterday’s News in 2014 Foam/froth 66% Bacon-flavored chocolate 60%
Steady in Top20 Food Trends Since 2009 Locally grown produce Healthful kids’ meals Gluten-free cuisine Sustainable seafood Health/nutrition New cuts of meat Ancient grains Ethnic-inspired breakfast items Non-traditional fish Fruit /vegetable sides in kids’ meals Movers & Shakers Down 5% or More Greek yogurt -11%
Movers & Shakers Up 5% or More Nose-to-tail/ root-to-stalk cooking +16%
The Landscape of Loyalty Programs By Doug Dwyre, CEO of Mocapay
Mobile is the best method to establish a two-way communications channel with your customers and influence their spending behavior. In recent years, consumers have been trained to use their mobile handsets for more than just texting and talking. The proliferation of mobile applications, and specifically mobile banking, has increased consumer awareness, adoption, and confidence in using their handset to transact with businesses. In addition, consumers are trained to react to their handset. Strong loyalty programs should make use of a variety of mobile tools in order to make the program simple and easy to use as well as convenient to the customer.
industry • watch
A successful customer loyalty program is a two-way street. The program owner rewards customers for desired behavior in exchange for higher sales and repeat customer visits. Ultimately, loyalty is one of the strongest tools to influence and track customer spending. Communications seems to be the challenge with loyalty programs. Communicating with customers is a critical element of any loyalty program and traditional programs; however, traditionally for plastic and punch card programs the control has been placed in the hands of the customer leaving the program owner at the mercy of the customers’ whim.
Some tools that should be considered include: SMS text marketing (outbound and text-in)
Consumers react to immediate gratification, and mobile satisfies this need.
In-app messaging Geo positioning Click-on awards
Mobile-enabled earn and redemption tools Single-use & perishable awards/coupons Multiple registration options: mobile, text in, web, & POS (no registration cards) Real time and geo targeted triggers for offers and messaging
Consumers react to immediate gratification, and mobile satisfies this need. In fact, you are bound to see improved results when using mobile to open up a new channel for your loyalty program.
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Full Service Distributor • Business Solutions • Exclusive Brands •
90 Years of Service
Successful Loyalty Strategies Used by Tableservice Operators in 2013 Family Casual
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.
Fine Dining Dining Dining
industry • watch
Add/expand rewards program Enhance food & menu quality Focus on quality of service Increase promotions & specials
17% 26% 22%
25% 20% 21% 14%
26% 16% 19% 14% 14% 12%
Focus on direct customer interaction 10%
7% 7% 5%
Expand social media presence
Keep prices low
5% 3% 2% 9%
Train staff to improve service
Focus on consistency
Successful Loyalty Strategies Used by Limited-Service Operators in 2013 Quickservice Fast Casual
Contact Shamrock Foods today for more information! 800.289.3663 • shamrockfoodservice.com
Focus on quality of service Add/expand rewards program Enhance food and menu quality Increase promotions and specials Train staff to improve service Focus on direct customer interaction Expand social media presence Increase community involvement
30% 23% 16%
21% 23% 17% 10% 13% 10%
Fresh Produce • Full Service Beverage Department • Shamrock Farms Dairy • Grocery • Meat Facility with Custom Cuts
11% 5% 5% 5% 5% 7% 7%
6% 6% 4% 2%
Keep prices low
Expand marketing efforts
Source: National Restaurant Association, Restaurant Trends Survey , 2013
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legislative • update STATE OF THE UNION PRESIDENT OBAMA CALLS FOR HIGHER WAGES President Obama’s “ladders of opportunity” for the middle class, offered a narrow debate on wages in lieu of a substantive discussion on meaningful policies that will strengthen the middle class. Increased education and training are the most effective ways to solve the issue of income inequality and would have a more lasting effect than raising the minimum wage.
Employers won’t have to display a poster in the workplace advising employees of their rights to unionize. In a final concession, the National Labor Relations Board announced it won’t seek Supreme Court review of two federal appeals court rulings that the poster requirement violated businesses’ free speech rights. SCAM ALERT FOR AZ BUSINESSES FIRE PROTECTION “CHECKS” UNDER FIRE IN TEMPE Some Tempe businesses were visited by independent operators, dressed in Fire Department Uniforms, asking to inspect their facilities and fire protection equipment. These “contractors” tell the business owners that they’ve found a problem and that the Fire Department wants to cite them for the offense. They then offer to fix the problem on the spot, making a profit. BUSINESS SHOULD ALWAYS CONFIRM THE IDENTITY OF THE INDIVIDUAL AND REQUEST IDENTIFICATION.
THE FARM BILL MANAGING MILK PRICES
The industry was concerned that policymakers could mandate a supply-management program that would inflate milk prices by either restricting supplies or setting prices. The bill does not contain the supply management provision, but instead creates a new dairy margin insurance program which provides dairy farmers an effective safety net without the government limiting supply.
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YELP REVIEWER ON TRIAL BUSINESS GETS LITIGIOUS WITH ONLINE A contractor sued a former client for a negative online review in which she accused his company of
industry • watch
doing subpar work and of taking jewelry from her home. Dietz says the unwarranted negative review cost his company hundreds of thousands of dollars in business. The case is drawing the interest of both business owners and First Amendment advocates. FOOD HANDLER TRAINING STANDARDS BILL TO MAKE TRAINING EASIER AND MORE ACCESSIBLE TO RESTAURANTS MOVES THROUGH THE LEGISLATURE The ARA wants to ensure that food safety curriculum continues to meet the changing needs of our diverse industry. Food training programs should be held to an extremely high standard in order to provide the best training to employees who serve food in Arizona. HB2436 would not only enable counties to accept high-standard food handler curriculum, but would reinstate reciprocity for cards to be accepted from county to county. The ARA-authored legislation is the first of its kind in Arizona at aiming to make a substantial and enduring impact on the state’s food handling industry.
Watching What We Eat HOW FOOD ON TV EVOLVED INTO FOOD TELEVISION By Robin Miller
Created by Menuism.com The Evolution of Food on TV explores the personalities and shows that have stolen our hearts and satisfied our appetites. Click here to see the infographic in its entirety.
Americans enjoy food almost as much as television, so it was only a matter of time before food—both its preparation and consumption—made its way on to television. But who could have predicted that food-related television programs—cooking shows, and later, spectator-sport competition shows, reality shows, and even talk shows, all centered on food—would have exploded in popularity? Here’s a look at how food on TV has evolved into Food Television over the last 60 years.
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FROM STOVETOP TO SCREEN: FOOD NETWORK STAR ROBIN MILLER TALKS FOOD TELEVISION Our two favorite subjects – food and television – collided when Arizona Restaurant News sat down with Best- Selling Cookbook Author and Food Network Host Robin Miller. Here’s what the busy mom and Arizona transplant had to say about… HER TELEVISON CAREER My first national TV appearance was The Today Show with Al Roker. It was actually only my second time on TV. It came about because I did a local show in New York (Eyewitness News in Manhattan) and a producer from NBC called the next day to ask if I would do the national morning show that weekend. And the rest is history. Since my show started airing on Food Network, I’ve reached more people and sold more copies of my cookbooks. TV definitely changed my life. WHY COOKING SHOWS ARE IRRESISTIBLE Everyone loves food, right? But it’s not just the eating… it’s the evolution of a dish. We see meals coming together and
we dream; we dream about the taste, texture and sharing the dish with friends and family… It’s compelling TV. FOOD ON THE AIRWAVES In the early 1990’s, Food Network introduced American chefs and savvy home cooks and people got up from their chairs and started dabbling in the kitchen. Cooking became interesting and fun. American culture has significantly changed since Food Network launched and now we see a celebration of global cuisine. FOOD MEDIA IN THE FUTURE No more scripted shows... Viewers have shown they like real people. Yes, we love our celebrities, but we like to watch the average person overcome an obstacle or win a battle, whether it’s in the kitchen or on the road. WHAT’S NEXT Hopefully a new show! I’ve been working hard and pitching concepts I believe viewers will adore. Stay tuned.
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techniques. “Comfort food and simple preparations will continue to flourish into the near future,” predicts Shields. America’s changing cultural mix is another trend that will forge its way into kitchens and produce an enticing new array of food selections. “Operators may want to consider a flavor strategy that delivers more menu variety with inspiration from ethnic dishes,” suggests Shields. Ingredients to keep an eye on include coconut and exotic fruits.
Get a head start on the next big dining trends By CokeSolutions.com
A quick glance at news headlines and grocery store shelves, as well as economic and demographic changes, offer tremendous insights into what will show up next on America’s restaurant tables. During the next decade, changing lifestyles will have
People are looking at the role of food in maintaining health and preventing disease.
a growing influence on menu development, and health-related issues are leading the way, according to registered dietitian and nutrition consultant, Donna Shields. Many menus already mimic the move away from processed foods to more natural ingredients. At the same time, food allergies and sensitivities are beginning to play a role in what’s not being served. The economy, of course, is another societal trend that has had an impact on food served in restaurants. It goes beyond dollar menus and other marketing
In addition, thanks to new research into the beneficial properties of herbs and spices, “we also may see increased interest in cinnamon, ginger, oregano, red pepper, rosemary, thyme and yellow curry,” she says.
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Natural Gas is a great choice for your kitchen and the environment.
High-efficiency natural gas equipment can help your business reduce operating costs and carbon emissions.
With natural gas, you’re not only making it easy to bring out the best flavor in your dishes, but you’re also making the right choice for the environment while saving energy and money.
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TRY IT BEFORE YOU BUY IT! Our state-of-the art Foodservice Demonstration Kitchen in Arizona allows you to test and find the best natural gas equipment to suit your needs. Call us to schedule an appointment.
LORRI DAVIDSON 702 • 876 • 7368
ISABELLA’S KITCHEN Scottsdale, Arizona Executive Chef Andrew Peńa
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Is 2014 the Year for Immigration Reform? By America Works Here
IT’S OUR BUSINESS TO BRING PEOPLE TO THE TABLE.
Restaurateurs across the country who depend on immigrants as part of their workforce have reason to be optimistic that 2014 could be the year Congress passes the first significant immigration reform legislation since 1986.
It’s Our Business to Bring People to the Table
The focus of the immigration reform debate has been on the House of Representatives since a comprehensive reform bill passed the Senate in June. For a time, it looked as if the House might not take up the issue. And while it’s unlikely that the House will take up the Senate’s bill, there are signs that it will take on important elements of reform in separate bills in 2014.
Every day, the business of Washington happens at our tables. A policy deal. A new business. The next big idea… Serving 130 million people every day. Let the conversation begin.
For news and information on immigration reform, visit www.americaworkshere.org/issues/immigration.
48 • 2014 | Past, Present & Future
2014| Past, Present & Future • 49
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It is my belief that the above ratios should be viewed not just at one point in time, but over a period of several weeks/months to fully understand how a restaurant is operating. Tracking ratios over a period of time can help identify trends. It may then be necessary to follow up on unexpected trends identified. When calculating and/or reviewing operating ratios, one needs to be skeptical of ratios that appear to show considerable improvement over time, as they could be a sign of a negative trend. For example, smaller portions, reduced food quality or cheaper labor could result in better ratios, which may not be positive for the long term operations of the restaurant. Other ratios that are important and that can be tracked on a weekly or monthly basis are: • Average daily seat turnover
Analyzing Weekly and Monthly Profit and Loss Reports By Brian Campbell, Henry & Horne, LLP When working with a restaurant, the first thing I like to do is review their weekly and monthly profit and loss reports using certain key ratios. The ratios that I find most important are food costs, liquor costs, beer costs, wine costs and labor costs as a percent of sales. When analyzing these ratios, they should be compared to industry averages. In some instances, restaurant operators are able to achieve better ratios than similar stores that may be seen in industry. Understanding the reasons these ratios might vary from industry norms is key to analyzing the profit and loss reports.
• Sales per employee • Sales per labor hour • Sales per seat • Sales per square foot • Average customer check • Cost per labor hour
• Occupancy costs as a percent of sales or square foot • General and administrative costs as a percent of sales.
Analytical review of your restaurants operations is a must for any successful restaurant. Knowing what ratios your restaurant needs to maintain to ensure profitability is a weekly and monthly task. This should be taken seriously and monitored over time to lead to a road of financial success.