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  December 2015
 
A Strategic Guide to Maximizing Holiday BusinessStrategic
According to the U.S. Census Bureau, sales at eating and drinking spots totaled $49.6 billion in December 2014 and $49.4 billion in November 2014. These were both record volumes, signifying that the American appetite for restaurant dining during the holiday season is growing.

Competition for holiday-dining dollars is also growing, so savvy restaurateurs must maximize holiday-business opportunities. Here's how: 

Be Strategic
Start planning early and begin promoting holiday activities in October. Even earlier if corporate catering is on your agenda. 
"Set your holiday plans as part of your yearly strategy," says Superior Food Service Commercial Segment Leader Sammy Mahmood.

Make sales forecasting a key part of your strategy. Use past holiday-sales data from your POS system to help determine inventory and staffing needs. 

Promote Sharing
Sharing meals with family and friends is a holiday tradition. They're a natural for large groups, but also appeal to shoppers. No sharing-plates menu? Upsize your appetizers and train staff to promote them.

Indulge Guests
"People are in a mood to splurge at the holidays," Chef Tom says. "Create indulgent specialty items that generate excitement and boost your bottom line."

Add Seasonal Flavors
Portland, Oregon-based pastry chef Michelle Vernier says seasonal flavors are a must. At Thanksgiving, she incorporates apples-especially heirloom varieties-pumpkins, specialty winter squash, bourbon, pecans, sweet potato, and cranberry. In December, it's peppermint, chocolate, bright citrus, and "boozy" coffee.


Mexican Cuisine is Here to StayMexican
The evolution of the Mexican foodservice segment mirrors that of Italian restaurants: an increased focus on regional, authentic ingredients and from-scratch preparation. Mexican foodservice operators across the board, from Chipotle to fine dining restaurants, from chains to independents, continue to embrace these trends as their concepts evolve.

El Centro D.F.'s innovative tacos are the mainstay of its menu. Sales among the top Mexican restaurant chains totaled roughly $17.4 billion in 2013, a 6 percent increase from a year prior, according to Chicago-based market research firm Technomic. Taco Bell accounted for $7.8 billion of that total, with Chipotle second on the list at almost $3.2 billion.
Menus at Mexican-inspired concepts hinge on flavor and seasonings that typically add spice to a dish. What we're seeing is a twist on things, like fire-roasted poblano pesto using grilled poblano peppers instead of basil or salads topped with queso blanco cheese instead of cheddar. Also, incorporating fresh cilantro or ingredients such as chicharrones (Mexican snack chips made of pork rinds) continues to grow in popularity. 

 

Adorable Unbreakable Barware Adorable
The  wedding trendsetters  have spoken. This year's design direction is less shabby, more chic and less rustic, more classic.  Color palettes  are stronger, clearer, and more sophisticated. Stately homes in the country and industrial spaces in the city are the venues of choice. Vow-and-chow celebrations are giving way to weekend-long weddings encompassing multiple events. Decor is built top down, with flowers and lighting cascading from above on trusses, tree limbs, towers. Food and drink are served small, curated into pairings, flights, and tasting sessions. Entertainment is all about projection, from video to "fire artists" and other highly creative circus-influenced experiences. And every single element is personalized.

In this scenario, where the only "absolute" is uniqueness, the glasses guests raise are just as likely to click as they are to clink. Product design and availability have leapt forward while social barriers have come down. Buying drink ware made of Tritan, polycarbonate and SAN used to be strictly a safety dance. This spring, the dancing can be barefoot on the lawn with barware that's every bit as sturdy and stackable but-see if you don't agree-looks and feels like glass.


Foodservice Equipment
Here at Superior Restaurant Supply, we strive to be more than just a Dealer. We believe in creating a better customer experience for you, which means that we offer one-to-one customer support to help you with your food service equipment, supplies and parts questions.

Over the years we've received several questions in our customer service department, through our social media channels, and here on the blog. We decided to feature 3 commonly asked questions we've received-check to see if any of these sound familiar!

Question #1
At what time of day do you filter fryer oil?

"I work at a chain restaurant and the GM there doesn't want us to filter the fryers at close but instead wait until open to do it. Is that safe for the oil?" - Jason

Answer: Morning is probably safest

Working with hot oil is one of the top commonly reported burn injuries in the kitchen. By waiting until the morning, you're giving the oil ample time to cool, plus it shouldn't affect the quality of the oil either way. For more about safely working with oil in the kitchen, 

The most important thing, of course, is to filter the oil on a daily basis-so we applaud you and your company for this practice, Jason! Not only does it affect the quality and taste of the food you're serving, but it directly affects the longevity of your frying oil and commercial deep fryer and you'll most likely save yourself a service call if you practice proper oil maintenance from the start.


Forward-thinking restaurants are embracing the veg-centric movement, making vegetables a center-of-the-plate star. By presenting vegetables in ways they've never been eaten before-using aggressive cooking styles and imaginative flavor combinations-chefs are taking fresh and natural favorites from farm to fabulous.

If you don't think this can work in your restaurant, think again. Nearly every meal includes vegetables, and diners of every generation have their favorites. Your challenge is to recognize what's popular, add a spark of differentiation, and open the door to opportunity.

Chef Tom says restaurants are naturally reluctant to change the menu, but he reminds them that it must be done to stay fresh and build growth.

"I wouldn't ask restaurants to take the center part of the menu and devote it to veg-centric, but I do think they should introduce it," he says. "Offer customers a taste, a shareable portion, and customer demand might create a new menu category for you."

Four Ways to Make Veg-Centric Work For You:

Start Local
Superior's Executive Chef Thomas Schultz says  veg-centric cooking   can start with familiar customer favorites, those farm-to-table local ingredients that have gained so much popularity over the years. But that's not enough.

"Every good chef will source the best-tasting raw products," he says. "You've got to take these ingredients and put them to better use than your competitors. That's what counts."
 
As an example, he cites the grilled nectarine salad. It takes the nectarine, a local favorite, and adds burrata, Treviso, arugula, prosciutto, and a drizzle of aged balsamic to create a smart combination of textures, temperatures, and flavors. In short, the whole is greater than the sum of its parts thanks to the infusion of global flavors.

"If you need to have the perfect salad to offset a spicy Indian dinner, a grilled nectarine (or peach) salad with peachy vinaigrette and toasted almonds is perfect. Says Sammy Mahmood,  Perfect because the juicy, sweetness of the fruit and the boost of flavor from the blue cheese works well with any rich, fatty food or spicy food. You can use nectarines or peaches, because they are practically the same fruit.

Schultz notes that vegetables of all sorts take well to assertive international sauces, such as pesto, chermoula, or chimichurri. In small amounts, cheeses such as ricotta, Parmesan, and Romano also bring out the flavor of vegetables.

Don't Overlook Proteins
Just because it's called veg-centric doesn't mean meat is out of the picture. On the contrary, protein can add big flavor even when it's used on a smaller scale.





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 In This Issue

 

One of the most important things you will need for HACCP data collection is a set of properly calibrated thermometers. Thermometers that measure within 2 degrees of the actual temperature are considered to be accurate.

Thermometers can be calibrated in ice or boiling water; those meant to be used at high temperatures should be calibrated in boiling water, and those that will be measuring cooler temperatures should be done in ice water.

To calibrate your thermometer in ice water:

Add crushed ice to distilled water in a clean container until a watery slush is formed.


 

Place the thermometer into the slush, ensuring that the probe does not touch the container.

After a minute, if the thermometer does not read between 30 degrees F and 34 degrees F, adjust it to 32 degrees F.


 

If the thermometer is not adjustable, it should be professionally serviced or discarded.


 

To calibrate your thermometer in boiling water:

Boil distilled water in a clean container.
Once the water has reached a rolling boil, place the probe into the water. Do not allow the probe to touch the container.

After one minute, if the thermometer does not read between 210 degrees F and 214 degrees F, adjust it to 212 degrees F.

If your thermometer is not adjustable, it should be professionally serviced or discarded.

Please note that altitude affects the boiling point of water; check your altitude and the boiling point of water there, and adjust your calibrations accordingly.

Calibrations should be completed daily or weekly, depending on the volume of food served, and always after potential damage from mishandling.

All calibrations should be recorded as part of your HACCP documentation


Events


FREE H oliday Appetizers Workshop
Dec. 5, 2015
11:30 a.m.-1:30 p.m.
 

FREE Holiday Entertaining Workshop
Dec. 7, 2015
11:30 a.m.-1:30 p.m.


FREE Holiday Brunch Workshop
Dec. 19, 2015
11:30 a.m.-1:30 p.m.


FREE Mix n' Mingle Appetizer Party
Wine n Dine Demo
Dec. 26, 2015
4:00-6:00 p.m.



Classes


Kids Cookie Decorating Class 
Dec. 5, 2015
2:00-3:30 p.m.
Cost: $29.00
Age: 6 Years and older


Children's Holiday Cookie Decorating Class
Dec. 12, 2015
2:00-3:30 p.m.
Cost: $29.00
Age: 6 Years and older



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