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October 2011

Cover Stories

2011 Clean Plate Awards
When folks in the restaurant business are asked to name their favorite dishes, it’s not easy to narrow down the choices. But our team of passionate industry insiders dug into their collective food memories and came up with their top picks. Tacos, french fries, steaks and pig popped up on a few lists, but there were plenty of surprises, too. Click here for the judges' panel and their picks.          ...

MonkeyDish

The customer is no longer always right
Have it your way? How 1970s. A growing cadre of restaurants is just saying no to diners and the traditional “customer is always right” modus operandi. They’re saying no to kids, credit cards and perfume, to cell phones, cameras and to lingering too long. Even, in the case of Rogue24 in Washington, D.C., to holding tables without a reservation agreement that prospective guests must sign and return within 72 hours of making a reservation....
Hot and not: QSR ratings rank/confuse
Finally, an end to all the fisticuffs over which fast-food chain is the best. A recent flurry of ratings, all based on consumer rankings, has settled the source of countless barroom, playground and bridge-club brawls once and for all. As the unassailable research shows, the best quickservice concept in the eyes of consumers is clearly... Okay, hold on a minute....
Daily deals are everywhere. Here's your primer.
Daily deal websites are quickly becoming an essential marketing tool. Each day these sites send out deals to millions of bargain-hungry subscribers. Now there’s evidence of a real payoff for restaurants that participate: A recent Technomic survey found that 48 percent of deal buyers used coupons at restaurants they’d never visited. What’s more, 67 percent of those customers returned to the same restaurant later without the incentive of a deal. Here are a few deal programs to give you a lay of the land....
Social media loves Starbucks—and hates it
Starbucks has more social media fans and friends than any other concept. It also has a lot of enemies: 220 Facebook pages call for boycotting it (and that’s just the ones spelling “boycott Starbucks” correctly). The boycotts run from the personal—“On December 6th, I was let go from Starbucks…”—to the political—“Send the message to stop supporting drunk driving.” Not sure how the ’Buck supports drunk driving, but head-scratching is the norm in online boycotts. Here are some popular calls to action....

Skills

How to make a Scotch egg
Scotch Eggs didn’t actually originate in Scotland—they were first served at London’s Fortnum & Mason department store in 1738. The word “scotch” is old English, meaning “to chop or mince,” which fits this deep-fried savory snack; it’s formed by wrapping ground, herb-seasoned sausage meat around hard-cooked eggs. It’s also a Clean Plate Award winner....
Restaurant websites have a bad reputation
Restaurant websites have been a hot topic online lately, but not in a good way. The recurring theme centers around the question, as first voiced in an essay at the online Slate magazine, “Why do restaurant websites suck?” Harsh, but we’re afraid to admit, true in a lot cases. Don’t be fodder for some blogger’s next post. Here’s help....
Rx for cuts and burns
“Cooks love to embellish the many war scars they’ve earned through the years,” says Lisa Brefere, a chef for 30 years and co-founder of CookingDistrict.com, an online resource for the culinary profession. Cuts and burns may be a badge of honor, but they do require immediate attention—especially if they occur in the middle of the dinner rush. Chefs and line cooks rely on both traditional first aid and home-grown solutions....

20-Minute University

Developing flavor
At every step, a chef controls the flavor of a dish. At the same time, every chef is limited by his or her customers’ expectations and what they are willing to pay. Regardless of what type of budget or kitchen is at the chef’s command, any cook worth his or her salt knows that a mediocre chef can ruin high-quality, expensive ingredients, but a talented chef can turn ordinary or inexpensive ingredients into something fabulous....

Menu R&D

Squash: An autumn icon
September to January is peak season for winter squash—all of which share hard shells, yellow-to-orange flesh and great nutritional profiles. “The large butternut is the standard for foodservice, but chefs are now embracing the smaller varieties for their flavor and shape,” says Robert Schueller of Melissa’s Produce. “Their flesh can be cooked and the scooped-out shell used as a decorative container.”...
Sourcing produce for fall menus
The current farm-to-fork mindset is changing the way restaurants buy produce. Chef-driven indies were the first to embrace local, seasonal sourcing, but now large chains like Chipotle are partnering with local farms. It’s a trend that can reap benefits for farmers, chefs and restaurant patrons, but there are drawbacks. It’s not always possible to ensure a consistent supply that meets food cost and menu requirements. These operators meet the challenge....
Burgerville LTOs strong on sustainability
Local, fresh and seasonal are the sourcing mantras at this 40-unit Northwest regional concept. So when the R&D team decided to revamp last year’s grilled salmon sandwich for this year’s fall LTO, they partnered with a new sustainable supplier to source the fish. They changed up the bun and sauce, too. “The salmon struck a chord with customers, but we wanted to bring it back with new sourcing,” says Jeff Harvey, CEO of Burgerville. Specs and seasoning...
Pears: Ripe and ready for fall
With over 3,000 varieties of pears grown worldwide, there is fruit available in almost every month of the year. But autumn brings bushels of local pears and iconic varieties like Anjou, Bartlett, Bosc, Comice and Seckel. It’s also a good time to get to know lesser-known types, such as Forelle, Concorde and Starkrimson....

Ideas Index

October 2011 Ideas Index
Marketing: It’s counter-intuitive and not for everybody, but announcing certain guests aren’t welcome in your restaurant can breed loyalty among others Promotions: Technomic finds that 48 percent of daily deal buyers visit restaurants they’ve never been to before. Think about it ...