At first when the assignment was given I thought it would be very hard to find articles on the specific topic of that week. After I realized that it wasn't so bad because in your search you were reading headlines to other articles and sometimes reading the whole article if it caught your attention. Some weeks it was hard to find an article and other times I had multiple articles and couldn't decide which I wanted to use.
I have never used a blog before so it was very interesting to me at the beginning. I learned how to insert a link without actually pasting the web address. Blogging gives you a chance to have a conversation with your classmates in a different way than in class discussions. They read your article and your comments and get to give their take on the situation.
The one thing I would change about blogging is have the initial post for all group members due a different day than the comments on the posts. Some people go to bed early, work, or just don't have the time to keep checking the blog to see if a post was made.
The blog I would like to follow in the future would be Another Wine Blog. It has reviews, pairings, alternatives, and recipes. After taking Foundations of Wine I got very into wine and would like to keep reading more about the beverage side of the industry versus the food side
Tuesday, February 23, 2010
Blog Response
Overall, I liked the experience of blogging. It gave me space to broadcast my ideas, and I am much better at expressing myself through written word than through speaking, so it gave me a chance to let other people know what I am thinking. Blogging was also a great way to get involved with my classmates. In class, some people are too shy to express their ideas, and blogging was a way for us to share opinions in a way that was not so confrontational.
Through this experience, I learned how to blog. Before this, I had never used a blog, and only read them quickly. This class has taught me how valuable blogging can be, and it also taught me how to use one, and navigate a blogspot easily.
I liked the conversational aspect of blogging. I liked how I could post a link, and then my group mates could post their responses, creating a conversation. I also could post my responses to their blogs, and have conversations with them through our blog. This created a unique environment for us to share our opinions, and allow them to flourish through a professional conversation.
I did not like how I had to log back on late at night, or after I had shown my thoughts, and post back to someone’s ideas. This was hard for me, since I like to get thing’s done on my own, without relying on other people who are not as responsible. I also did not like how public blogs are. There are some ideas that I did not want posted across the internet for everyone to read, but the blogging environment is very open.
In the future, I definitely think that blogging is a great resource to promote businesses, since you can get contact to a lot of people easily. Also, it can be used as a resource for individuals, because you could have your resume posted on a blog, and just give a business card rather than a paper resume. This would make it much easier to give contact info in a social setting.
In the future, I think that I will follow a blog similar to Eating L.A. This blog follows a cities food culture, and highlights little known restaurants or bars in the local area. I think that I would use this to find new places to go in the city I decide to settle down in.
Through this experience, I learned how to blog. Before this, I had never used a blog, and only read them quickly. This class has taught me how valuable blogging can be, and it also taught me how to use one, and navigate a blogspot easily.
I liked the conversational aspect of blogging. I liked how I could post a link, and then my group mates could post their responses, creating a conversation. I also could post my responses to their blogs, and have conversations with them through our blog. This created a unique environment for us to share our opinions, and allow them to flourish through a professional conversation.
I did not like how I had to log back on late at night, or after I had shown my thoughts, and post back to someone’s ideas. This was hard for me, since I like to get thing’s done on my own, without relying on other people who are not as responsible. I also did not like how public blogs are. There are some ideas that I did not want posted across the internet for everyone to read, but the blogging environment is very open.
In the future, I definitely think that blogging is a great resource to promote businesses, since you can get contact to a lot of people easily. Also, it can be used as a resource for individuals, because you could have your resume posted on a blog, and just give a business card rather than a paper resume. This would make it much easier to give contact info in a social setting.
In the future, I think that I will follow a blog similar to Eating L.A. This blog follows a cities food culture, and highlights little known restaurants or bars in the local area. I think that I would use this to find new places to go in the city I decide to settle down in.
Sunday, February 21, 2010
responce
blog
I learned a lot of different things when doing this blog. I noticed how easy it is for someone to be able to write a blog. It is easy to be able to keep up with the weekly tasks of having to make a blog post. It was very easy and straight forward to be able to write and make blog posts. Making links and adding pictures was also something easy to figure out.
Thing I liked about the blog the post were short and sweet and to the point. They were simple things to do. Once I got into a routine it was simple to remember to post every week. I enjoyed the fact that they were shorter to do then a regular paper. Some disadvantages of this were the fact you had to rely on other people to post and you had to comment on their posts. I would have no problem remembering to do my post, but if I happen to post first or all my group mates posts weren’t up yet I would forget to go back in and comment to their posts. I understand the posts had a time limit on the pots, but I think there should have been a clear cut time that you had to do your response. I know the pots were due at midnight, but if someone posted then how am I supposed to respond to their post. I didn’t like the fact that I would have to try and remember to go back in and comment after I already made my initial post.
Using bloging in the future could be done for a few different things in this industry. You can blog about specials on a daily or weekly basses. Also it is a great way for you to get back customer feed back. You can also use blogs to reach out and give or obtain advice from other people in the industry. This is the thing of the future it is something we should look into making or reading one of our own.
I learned a lot of different things when doing this blog. I noticed how easy it is for someone to be able to write a blog. It is easy to be able to keep up with the weekly tasks of having to make a blog post. It was very easy and straight forward to be able to write and make blog posts. Making links and adding pictures was also something easy to figure out.
Thing I liked about the blog the post were short and sweet and to the point. They were simple things to do. Once I got into a routine it was simple to remember to post every week. I enjoyed the fact that they were shorter to do then a regular paper. Some disadvantages of this were the fact you had to rely on other people to post and you had to comment on their posts. I would have no problem remembering to do my post, but if I happen to post first or all my group mates posts weren’t up yet I would forget to go back in and comment to their posts. I understand the posts had a time limit on the pots, but I think there should have been a clear cut time that you had to do your response. I know the pots were due at midnight, but if someone posted then how am I supposed to respond to their post. I didn’t like the fact that I would have to try and remember to go back in and comment after I already made my initial post.
Using bloging in the future could be done for a few different things in this industry. You can blog about specials on a daily or weekly basses. Also it is a great way for you to get back customer feed back. You can also use blogs to reach out and give or obtain advice from other people in the industry. This is the thing of the future it is something we should look into making or reading one of our own.
Thursday, February 18, 2010
Blog Conclusion
Throughout this course and blogging, I experienced some new things. I had never before done any type of blogging and am glad I was introduced to it. Many businesses and restaurants are using blogs now as a form of marketing. I am sure differentsites operate differently, but I now have a primary understanding of how to insert a link and respond to posts.
One simple thing I definitely learned this tri is that I need to read more current events in the industry. Prior to this class, I didn't read any articles. I think that even just reading the daily headlines help to give me some idea of what is going on in the industry currently.
I liked the process of reading an article and then reading other people's takes and opinions on it. Often when I read an article, I would form an opinion. However, I would then read someone's response and think about a completely different aspect. By reading three other takes on the article, I was able to evaluate the topic fully.
A part of the process I did not like was the deadlin of midnight. I think that perhaps there should have been two seperate deadlines: one for initial post and one for responses. Often I would do my post and respond to the other posts on there by about midday. However, it seemed as though there was always one member that would wait until last minute to do their posting. That individual would get full credit for responding to all of the posts. But for the rest of us, unless we checked the blog at 11:30, we would loose credit for not responding to all three. I think if the deadline for initial posts was noon and responses was midnight, it would work out better and be more fair.
Like I mentioned before, many restaurants are beginning to institute blogs. These restaurant blogs can be used to inform guests about concerns, promotions and other information. Now that I know how to use a blog properly, I can be a useful tool for these restaurants.
When I was looking for a blog I would like to follow, I wasn't really sure what I wanted to do. I started searching and reading about some of them. However, I found the Food Network Addict's blog. It is focused on issues concerning the food network but the posts are all entertaining and intersting. This blog encompases a wide variety of topics concerning the food and beverage industry.
One simple thing I definitely learned this tri is that I need to read more current events in the industry. Prior to this class, I didn't read any articles. I think that even just reading the daily headlines help to give me some idea of what is going on in the industry currently.
I liked the process of reading an article and then reading other people's takes and opinions on it. Often when I read an article, I would form an opinion. However, I would then read someone's response and think about a completely different aspect. By reading three other takes on the article, I was able to evaluate the topic fully.
A part of the process I did not like was the deadlin of midnight. I think that perhaps there should have been two seperate deadlines: one for initial post and one for responses. Often I would do my post and respond to the other posts on there by about midday. However, it seemed as though there was always one member that would wait until last minute to do their posting. That individual would get full credit for responding to all of the posts. But for the rest of us, unless we checked the blog at 11:30, we would loose credit for not responding to all three. I think if the deadline for initial posts was noon and responses was midnight, it would work out better and be more fair.
Like I mentioned before, many restaurants are beginning to institute blogs. These restaurant blogs can be used to inform guests about concerns, promotions and other information. Now that I know how to use a blog properly, I can be a useful tool for these restaurants.
When I was looking for a blog I would like to follow, I wasn't really sure what I wanted to do. I started searching and reading about some of them. However, I found the Food Network Addict's blog. It is focused on issues concerning the food network but the posts are all entertaining and intersting. This blog encompases a wide variety of topics concerning the food and beverage industry.
Tuesday, February 16, 2010
Stadium
New look at stadium food
Good food has entered every sector of eating if when people are at sporting events now they are looking for high quality food. Stadium food isn’t just the hot dogs and cracker jacks anymore fans want to have a dinning experience when they are watching their teams play. Now they are having food like brick oven pizza or hand carved foods stadiums have brought their foods to greatness. They are even changing the normal hotdog to add more sophisticated toppings fresh tomatoes, hot peppers and celery salt.
The biggest challenges that these operations face are serving fresh and fast food. Some stadiums are having main concession areas to ensure guests that food is fresh the problem witch these kinds of concessions they take up a lot of room so most stadiums cant do these types of renovations for their concessions. They are second to tickets sales as a form of revenue for a stadium. Another thing they try to do is integrate QSR (quick service restaurants) into their venues the problem is that people don’t want to sit down and have food while they are there to see the event. Also another issue with this is people are looking to see the food being made and don’t want to just eat off an assembly line.
Quality is also making its voice heard in stadiums now also. Such this as board walk style fries. They also have concession counts which tell the consumer what they are eating when the eat food at the stadium. Also the way the food is being held is being changed to increase quality.
This is useful to show that the trend of fresh and high quality is being seen everywhere now even at entertainment events. This shows how consumers tastes are now changing and people are looking for more then just the typical unhealthy food. People now have more of a knowledge about what they are eating and here proves that this is so. Times are changing it is are job to change with them.
Good food has entered every sector of eating if when people are at sporting events now they are looking for high quality food. Stadium food isn’t just the hot dogs and cracker jacks anymore fans want to have a dinning experience when they are watching their teams play. Now they are having food like brick oven pizza or hand carved foods stadiums have brought their foods to greatness. They are even changing the normal hotdog to add more sophisticated toppings fresh tomatoes, hot peppers and celery salt.
The biggest challenges that these operations face are serving fresh and fast food. Some stadiums are having main concession areas to ensure guests that food is fresh the problem witch these kinds of concessions they take up a lot of room so most stadiums cant do these types of renovations for their concessions. They are second to tickets sales as a form of revenue for a stadium. Another thing they try to do is integrate QSR (quick service restaurants) into their venues the problem is that people don’t want to sit down and have food while they are there to see the event. Also another issue with this is people are looking to see the food being made and don’t want to just eat off an assembly line.
Quality is also making its voice heard in stadiums now also. Such this as board walk style fries. They also have concession counts which tell the consumer what they are eating when the eat food at the stadium. Also the way the food is being held is being changed to increase quality.
This is useful to show that the trend of fresh and high quality is being seen everywhere now even at entertainment events. This shows how consumers tastes are now changing and people are looking for more then just the typical unhealthy food. People now have more of a knowledge about what they are eating and here proves that this is so. Times are changing it is are job to change with them.
Trends to Offer Healthier That Are Full of Good Flavors
Nutrition trends have been on the rise since menu-labeling regulations have been increasingly rising in every state. The article, Restaurateurs marry taste, healthfulness, by James Scarpa is regarding the force around menu labeling and the consumers wanting healthier options and ready to eat healthier has created casual dining chains to add healthier options and the number of chains involved is constantly increasing. However, the current chains are not just reducing the calories or fat in a item they are creating a new approach which is more of a culinary approach rather than clinical which is what was happening before.
Before the industry has tried to remove ingredients to make them healthier however, this effects flavors and could unintentionally ruin a menu item. Chief executive and president of Sizzler USA, Kerry Kramp, have been focused more on advertizing healthier soups and salad bar options for diners. Kramp’s focus for Sizzler USA was too look for a way to impact flavors that completed the food with still making the food healthier to the consumer. Sizzler’s kitchen is now producing salads and soups which much less sodium and all new salads and soups have been approved by nutrition experts from HealthyDiningFinder.com.
Chain restaurants have also been partnering up with nutritionist. Fox restaurant concepts has partnered up with Dr. Andrew Weil to open a True Food Kitchen, which is a casual establishment which focused on flavors but was also healthy for the consumer. They don’t want to be known for serving healthy food but rather a great quality restaurant that serves good food which just happens to be healthy.
This is a trend of nutrition is an interesting concept. Having health conscious consumers wanting health but good food is very difficult to accomplish in the industry. However, here are two restaurants that have been successful in accomplishing the goal of good healthy food. Consumers want to eat healthy and many chains and fine dining establishments have been giving the consumer what they want however, they were just taking out ingredients to make in healthy but by doing that they were decreasing the satisfaction of the menu item by not having the same flavors. Consulting with a nutritionist and working with them seems to be a creative idea where the restaurant can serve healthy food but still good food. By consulting with the nutritionist the chefs and line cooks will have knowledge of nutrition values and aware of what ingredients should be added to make a healthier dish but adding flavors to make it good instead of taking out flavors to make it healthy but lacking in flavor. This is a great trend that has hit chains it provides the consumer with what they want and it provides the chains to still be creative and make it more of an art instead of just taking ingredients out to become healthier.
Before the industry has tried to remove ingredients to make them healthier however, this effects flavors and could unintentionally ruin a menu item. Chief executive and president of Sizzler USA, Kerry Kramp, have been focused more on advertizing healthier soups and salad bar options for diners. Kramp’s focus for Sizzler USA was too look for a way to impact flavors that completed the food with still making the food healthier to the consumer. Sizzler’s kitchen is now producing salads and soups which much less sodium and all new salads and soups have been approved by nutrition experts from HealthyDiningFinder.com.
Chain restaurants have also been partnering up with nutritionist. Fox restaurant concepts has partnered up with Dr. Andrew Weil to open a True Food Kitchen, which is a casual establishment which focused on flavors but was also healthy for the consumer. They don’t want to be known for serving healthy food but rather a great quality restaurant that serves good food which just happens to be healthy.
This is a trend of nutrition is an interesting concept. Having health conscious consumers wanting health but good food is very difficult to accomplish in the industry. However, here are two restaurants that have been successful in accomplishing the goal of good healthy food. Consumers want to eat healthy and many chains and fine dining establishments have been giving the consumer what they want however, they were just taking out ingredients to make in healthy but by doing that they were decreasing the satisfaction of the menu item by not having the same flavors. Consulting with a nutritionist and working with them seems to be a creative idea where the restaurant can serve healthy food but still good food. By consulting with the nutritionist the chefs and line cooks will have knowledge of nutrition values and aware of what ingredients should be added to make a healthier dish but adding flavors to make it good instead of taking out flavors to make it healthy but lacking in flavor. This is a great trend that has hit chains it provides the consumer with what they want and it provides the chains to still be creative and make it more of an art instead of just taking ingredients out to become healthier.
Fine Dining could learn from On-Site
A recent study found that posting calorie amounts on menus can drastically affect which items are ordered. While although this article discusses university dining centers, I think the information could easily be transposed over to the fine dining industry. For two weeks at Ohio State University, a study was conducted to determine how calorie postings effected what the students orderd. While the researchers did expect to see differences, they were surprised by how drastic these changes were. For some of the items, food sales saw up to a 50% change, either decrease or increase. All six of the higher calorie items saw a drop in their food sales while all six of the lower calorie meal choices saw an increase in their food sales. The entree with the lowest calorie content increased it's sales by 50%. After the two weeks that the study was being observed, the calorie counts were removed and the menu was returned to it's original appearance. Surprisingly, once the calorie amounts were removed, sales began to return to their previous amounts. I thought that was one of the most interesting and important points to this article. If simply posting the amount of calories in a meal can drastically change the minds of diners to select a lower calorie meal, why is this not being done in more places? It seems like such an easy move to make and could seriously help combat the obesity issue we are facing. Especially on college campuses where people tend to eat less nutritiously, this could make a huge difference. For many people when it comes to dining out at a fine dining establishment, they are wary of it for the large portions and high calorie intake. However, if the calorie counts were posted it could encourage more people to go out to eat since they will be able to make an educated decision on what they want to eat.
Incredible, Edible Cocktails
Todd DaSilva is a beverage director on the cutting edge of a national movement, edible cocktails. These cocktails don't involve tiny plastic cups that require scraping and sucking. Instead, Cosmopolitan cubes served on amuse bouche spoons, garnished with a maraschino cherry or chartreuse pyramids of margarita garnished with lime slivers and kosher salt. At the Hyatt Regency Scottsdale at Gainey Ranch, DeSilva partnered with head pastry chef Martin Makatsu to creat a just-debuted line of gelatin cocktails, orders as a trio for about $8, which costs less than a traditional drink. This is part of a broader trend popular with nightclubs and catering companies on both costs, since 2005, serving cocktails in ways that are more complex, more engaging than the just liquids in glasses. By applying the science of moleculr gastronomy to bartending, mixologists work with liquid nitrogen, gelatins and foams, serving up pearls of Cointreau, fruity topping foams and spirits-infused cotton candy. DeSilva and Makatsu worked on their shooters for about four months before mastering the ratios of gelatin to mixes. The squisy little orbs smell strongl of alcohol, but only represent a quarter to half of a drink, depending on how big they are. Now they are experimenting with little bits of fruits, mini flowers, and micro mint leaves to creat suspensions, and they're working on layering different liquids to create stacks of opaque and translucent flavors.
I think this is a creative concept but this article is from June 2008 and the article says nightclubs and catering companies have been doing it since 2005. I have not seen an edible cocktail and have only heard about it once before this. I don't think this is as big as a trend as DeSilva had thought.
I think this is a creative concept but this article is from June 2008 and the article says nightclubs and catering companies have been doing it since 2005. I have not seen an edible cocktail and have only heard about it once before this. I don't think this is as big as a trend as DeSilva had thought.
Tuesday, February 9, 2010
Consumers See Most Value in Virtual Menus and Other Technology Tools
A study performed by Cornell University for recent hospitality research has discovered that restaurant customers virtual menus with nutritional information to be most beneficial out of all recent restaurant technology. These restaurant goers also believe that online reservations, kiosk ordering, and pagers for seating are also important aspects to the recent restaurant technology. This report, Customer Preferences for Restaurant Technology Innovations, examined eleven different restaurant technology tools and evaluated the customer’s perceived value and acceptance of the eleven tools.
These findings included online reservation systems and pagers are most common, few restaurants use cell-phone payment systems, consumers who use technology in restaurants consider it more valuable than those who haven’t tried it, and restaurants consumers seem to prefer technology like pagers and virtual menus since it adds to convenience in early stages of service.
This study encourages restaurants to use more technology but also persuade the customers to try these new tools of technology in restaurants. However, restaurants shouldn’t force the customers to use the recent technology and not to implement extremely difficult technologies.
This article also lists how technology cannot only benefit the restaurant but also the consumer. Since technology improves convenience by saving time in ordering for the consumer but benefit servers turning over more tables to increase the company’s profit as well as the servers tips. The customer may benefit by feeling more in control by making their own reservation or even stepping away to walk around while you wait by them paging your cell phone. Technology can benefit the operators by cutting labor cost and also attract new and more customers.
Technology benefits everyone in this industry from consumers to the operators. We all know that it can benefit the food service industry by increasing profit by having new customers and by decreasing our labor cost. Technology is an interesting thing but how much is too much? We all know that we initially go out to eat to have an experience now it seems to be turning into no service just technology. I believe some aspects of technology are needed in all restaurants like pagers when the restaurant is on a wait but it depends on where you choose to dine out. If I go to a fine dining restaurant I do not expect to make a reservation online, to be handed a pager, or to be handed a virtual menu since it is all about the ultimate guest experience. However, if I dine at a chain I would expect these things. I think that having a virtual menu with all nutrition information is very impressive and a great thing to have a restaurant and will probably help with the nutrition aspect of restaurants. Technology improves the foodservice business but shouldn’t be offered in all aspects of foodservice.
These findings included online reservation systems and pagers are most common, few restaurants use cell-phone payment systems, consumers who use technology in restaurants consider it more valuable than those who haven’t tried it, and restaurants consumers seem to prefer technology like pagers and virtual menus since it adds to convenience in early stages of service.
This study encourages restaurants to use more technology but also persuade the customers to try these new tools of technology in restaurants. However, restaurants shouldn’t force the customers to use the recent technology and not to implement extremely difficult technologies.
This article also lists how technology cannot only benefit the restaurant but also the consumer. Since technology improves convenience by saving time in ordering for the consumer but benefit servers turning over more tables to increase the company’s profit as well as the servers tips. The customer may benefit by feeling more in control by making their own reservation or even stepping away to walk around while you wait by them paging your cell phone. Technology can benefit the operators by cutting labor cost and also attract new and more customers.
Technology benefits everyone in this industry from consumers to the operators. We all know that it can benefit the food service industry by increasing profit by having new customers and by decreasing our labor cost. Technology is an interesting thing but how much is too much? We all know that we initially go out to eat to have an experience now it seems to be turning into no service just technology. I believe some aspects of technology are needed in all restaurants like pagers when the restaurant is on a wait but it depends on where you choose to dine out. If I go to a fine dining restaurant I do not expect to make a reservation online, to be handed a pager, or to be handed a virtual menu since it is all about the ultimate guest experience. However, if I dine at a chain I would expect these things. I think that having a virtual menu with all nutrition information is very impressive and a great thing to have a restaurant and will probably help with the nutrition aspect of restaurants. Technology improves the foodservice business but shouldn’t be offered in all aspects of foodservice.
Updating Serving Sizes
In the constant debate over the obesity issue in America, the FDA is trying to find new ways to make our country aware of the food they are consuming. The FDA is strongly considering changing the standard serving sizes on certain food items that are considered unhealthy. Such items include chips, ice cream and sugary breakfast cereals. Another measure being put up is moving nutritional information from the back of boxes to the front. Officials believe this might cause people to think twice before they even bother purchasing an unhealthy item. However, the current standard for serving sizes does not even come close to accurately reflecting how the American population eats. A serving of cereal can be 3/4 of a cup, or about only 1/2 of what the typical consumer actually eats. This is creating a false image as to the amount of calories and fat content that is being eaten. One example provided in the article is that Tostitos with a hint of lime says one serving (1 oz) only has 150 calories. So a person deciding to have these for a snack thinks to themselves that is not that bad. However, 1 oz of Tostitos is only equivelant to about 6 chips. And honestly, who only eats 6 chips, or for that matter only 12 or 18. As it says in the article, that makes it very easy to consume half a days worth of calories in a simple single session of snacking. Supporters believe that by making serving sizes more accurate, people will more accurately be able to estimate how many calories they truely are consuming.
I guess a similar idea was considered back in 2005 but the FDA never officially went through with it. This makes many people in the public wary as to when we will, if we do, see this go into affect. I personally think this is a good motion, but I think it will need to be wide spread and people will need to be well-educated on the change. Otherwise people will be delusional to what they are now eating. The opposition to this idea is afraid that if people are not aware of what is really trying to be accomplished they will completely misunderstand. They fear that people will think that if the serving size of cookies is increased from 1 oz to 2 oz, that the government is saying it is alright to eat more. When in reality, the government is simply trying to be more acurate. It will be interesting to see how the public reacts to this idea as it goes further and begins to be discussed more in the open.
I guess a similar idea was considered back in 2005 but the FDA never officially went through with it. This makes many people in the public wary as to when we will, if we do, see this go into affect. I personally think this is a good motion, but I think it will need to be wide spread and people will need to be well-educated on the change. Otherwise people will be delusional to what they are now eating. The opposition to this idea is afraid that if people are not aware of what is really trying to be accomplished they will completely misunderstand. They fear that people will think that if the serving size of cookies is increased from 1 oz to 2 oz, that the government is saying it is alright to eat more. When in reality, the government is simply trying to be more acurate. It will be interesting to see how the public reacts to this idea as it goes further and begins to be discussed more in the open.
High-Tech Hygiene
In the article High-Tech Hygiene from QSR Magazine talks about how managers can check health standards with a PDA. ParTech Inc's iQuality allows chain restaurants, as well as independents, to monitor a wide variety of food safety and restaurant sanitation items via a digital checklist on an internet connected PDA device. Karen Sammon is the president of ParTech's software decision says the iQuality allows you to follow HACCP guidlines. This is a good idea because you don't have to rely on a piece of paper that gets filed into a filing cabinet, which can be hard to find if not properly stored and not easily accessible to upper management. The PDA automatically uploads so that regional managers or corporate can easily access the information for the internet. You can also purchase a temperature probe which attaches to the PDA. If the temperature is off the PDA screen will flash and let you know what the problem is. It is not cheap or time friendly to implement this system but it is worth it. The result is easily accessible data that is easy to read and accurate.
Just because this technology uses a HACCP checklist, the cooks still need to know how to safely handle the food before it is cooked. You can't just rely on this and think your employees are working safely
Just because this technology uses a HACCP checklist, the cooks still need to know how to safely handle the food before it is cooked. You can't just rely on this and think your employees are working safely
Becks prime
Becks Prime
With the new technology of LCD screens even menu boards are now seeing a drastic change. Becks Prime is taking this to a new level in which they post all its menu items on huge LCD screens above its counter as well as a closer one that costumers can see right at the register. They are also using the idea of a massage greeting board to tell guests all about their menu items. They have various items that they sell and want to ensure that their guests know the wide range of food. This is a quick and efficient way to tell people what is going on with the food in your establishment.
They show all pictures of the food as well as a brief discretion and price of each menu item. They also use this to deal with price changes that the restaurant has to do from time to time. They use this as a huge marketing tool to market their brand name and food items. These systems can be quite expensive, but they ensure they marketing value is defiantly worth the price of this expensive system.
I believe that a lot of different fast food and deli type establishments could use something like this to help market their menu items. I think they would be able to display all menu items with price. If the system could get advanced enough it should be able to bring up all nutritional information upon guests requests. The idea is something I think major chains should look this to help bring across their menu items. Technology is always changing its time for restaurants to embrace it and change with it.
With the new technology of LCD screens even menu boards are now seeing a drastic change. Becks Prime is taking this to a new level in which they post all its menu items on huge LCD screens above its counter as well as a closer one that costumers can see right at the register. They are also using the idea of a massage greeting board to tell guests all about their menu items. They have various items that they sell and want to ensure that their guests know the wide range of food. This is a quick and efficient way to tell people what is going on with the food in your establishment.
They show all pictures of the food as well as a brief discretion and price of each menu item. They also use this to deal with price changes that the restaurant has to do from time to time. They use this as a huge marketing tool to market their brand name and food items. These systems can be quite expensive, but they ensure they marketing value is defiantly worth the price of this expensive system.
I believe that a lot of different fast food and deli type establishments could use something like this to help market their menu items. I think they would be able to display all menu items with price. If the system could get advanced enough it should be able to bring up all nutritional information upon guests requests. The idea is something I think major chains should look this to help bring across their menu items. Technology is always changing its time for restaurants to embrace it and change with it.
Tuesday, February 2, 2010
In my article going out to eat, but staying green it talks about what restaurants are doing to keep up with the trend of going green. There are many things that a restaurant can do so that they can help the environment. One of the first and easiest things that can be done is to set up recycling in your restaurant.
Another thing that is being done is gardens being place on roofs or moss to help the air quality and insulation of the business. Also the furniture in the establishments are now being made out of recycled materials to help the environment. There is a thing know as LEED (leadership in environment design) construction which fallows the green standards in the construction methods. They use recycled materials and non toxic paints for all of their jobs.
An interesting quote that was made by Michael Oshman the founder of the green restaurant association “realizes that it’s good for business and a good practice, but is better to do voluntarily, so it doesn’t get legislated”. Someone who believes so strongly in this I’m shock doesn’t want to fight to make it part of legislation. There are only 350 restaurants that are part of this association which means the standards are high.
Restaurants are popping up all over the city who are trying to do their part to help the environment. The practice various ideas mention in the article to help make a better planet for all of us. This is definitely not a fad it’s a trend and a thing that more and more consumers are looking for when they go out to eat. It is our responsibility to keep up with the times and give ours costumers what they want.
Darden sets the standard for Going Green
Darden is currently celebrating the opening of it new Restaurant Support Center, which was designed to achieve the gold certification for Leadership in Energy and Environmental Design (LEED) from the United States Green Building Council (USGBC). This building will become the largest LEED Gold building in Florida upon the final certification from the United States Green Building Council.
Darden has now set a standard in sustainability and highlighted the true corporate responsibility. Darden restaurants have now committed fully to sustainability and can be seen through in the new Restaurant Support Center by its design and construction elements. Adding to the sustainable building more than ninety percent of the waste generated from construction was recycled. The building’s design will reduce energy consumption by sixteen percent by having an automatic lighting system, which dims or brightens the lights according to the amount of sunlight entering the building. They included a highly effective roof system, which reduces the heat island effect and helps maintain the buildings internal temperature. Among all these changes they also aim to save about two million gallons of water a year by their restrooms using reclaimed water and the landscape of the building includes bio-soil that promotes water absorption and use plants, grasses, and trees that all require minimal water.
Darden’s new Restaurant Support Center promotes a healthy living and working lifestyle for the employees. The Support Center is only three floors high so the employees use stairs instead of using the elevator. The staircase were made wider so more employees would be more apt to walk up and down the stairs. They can also have conversations on the staircase without blocking the flow of traffic. Along with the environmental benefits the RSC has created, Darden also agreed to add 500 new employees from the surrounding area, creating new jobs for the people of Florida.
I think that this is an extremely huge development in the foodservice industry, and large business as well. Darden has shown that they are willing to fully commit to going green, buy building a massive new structure, setting the benchmark for what a green building can be. Also, Darden is one of the largest companies in the country, both in and outside of foodservice, and other companies will follow their lead if the results from this venture are proven to be favorable. Darden also has stepped up by creating jobs in a time when work is hard to find. This will make them stand out as a company, which will definitely be beneficial for them in the future.
Darden has now set a standard in sustainability and highlighted the true corporate responsibility. Darden restaurants have now committed fully to sustainability and can be seen through in the new Restaurant Support Center by its design and construction elements. Adding to the sustainable building more than ninety percent of the waste generated from construction was recycled. The building’s design will reduce energy consumption by sixteen percent by having an automatic lighting system, which dims or brightens the lights according to the amount of sunlight entering the building. They included a highly effective roof system, which reduces the heat island effect and helps maintain the buildings internal temperature. Among all these changes they also aim to save about two million gallons of water a year by their restrooms using reclaimed water and the landscape of the building includes bio-soil that promotes water absorption and use plants, grasses, and trees that all require minimal water.
Darden’s new Restaurant Support Center promotes a healthy living and working lifestyle for the employees. The Support Center is only three floors high so the employees use stairs instead of using the elevator. The staircase were made wider so more employees would be more apt to walk up and down the stairs. They can also have conversations on the staircase without blocking the flow of traffic. Along with the environmental benefits the RSC has created, Darden also agreed to add 500 new employees from the surrounding area, creating new jobs for the people of Florida.
I think that this is an extremely huge development in the foodservice industry, and large business as well. Darden has shown that they are willing to fully commit to going green, buy building a massive new structure, setting the benchmark for what a green building can be. Also, Darden is one of the largest companies in the country, both in and outside of foodservice, and other companies will follow their lead if the results from this venture are proven to be favorable. Darden also has stepped up by creating jobs in a time when work is hard to find. This will make them stand out as a company, which will definitely be beneficial for them in the future.
Corporate Going Green
Chipotle has just revealed a new prototype for their restaurants. They have found a way to make their restaurant kitchens smaller, more efficient and cheaper while still generated a sufficient amount of revenue. They are also using greener products and paper goods. In a large percentage of new locations they will be opening, they will use this new model.
I think this is a great idea and that we will begin to see more and more corporate restaurants following suite. Although it took three years for Chipotle to develop this new kitchen, it will end up saving them thousands of dollars when they open a new location. Plus it could end up saving them money in the long run. By that I mean we don't know what direction legislature could take in the distant future. Hypothetically, in ten years there could be a law stating that restaurants need to be operating under a certain carbon emission level. If that is the case, Chipotle is already making moves to improve the condition of our planet. I also think this will increase popularity and public opinion of the restaurant. Right now, everyone is in favor of going green. I think that once word gets around that Chipotle is taking these measures, people will be more likely to chose to dine there over another QSR.
I think this is a great idea and that we will begin to see more and more corporate restaurants following suite. Although it took three years for Chipotle to develop this new kitchen, it will end up saving them thousands of dollars when they open a new location. Plus it could end up saving them money in the long run. By that I mean we don't know what direction legislature could take in the distant future. Hypothetically, in ten years there could be a law stating that restaurants need to be operating under a certain carbon emission level. If that is the case, Chipotle is already making moves to improve the condition of our planet. I also think this will increase popularity and public opinion of the restaurant. Right now, everyone is in favor of going green. I think that once word gets around that Chipotle is taking these measures, people will be more likely to chose to dine there over another QSR.
Wednesday, January 27, 2010
Required Menu Labeling
One topic we have heard alot about recently across the country is mandated menu labeling. Within the past week, Delaware became the most recent state to require restaurants to include nutritional labeling on their menu. This new law is required of all restaurant chains which have 20 or more locations in the country to provide nutritional labelling. There are some exceptions to items requiring labelling, such as daily specials along with others, but labelling must be easily seen. Required on the menu is the number of calories in each meal. Other nutritional information must be available if asked for. I think these laws are a good move. I don't think they will end up hurting the restaurant industry. While there may be many people who are so consumed with the number of calories they consume, there are many more people who these numbers will not bother. I think that one of the major contributing factor to the obesity and health crisis in our country is the lack of information. Most of the population has no idea as to a relative amount of calories that could be in a meal. By providing the amount of calories, it gives these diners the opportunity to become more informed and chose items that can be healthier for them.
Wednesday, January 20, 2010
Gluten-free diets gaining in populatiry
The USA Today had an article called Gluten-free diets gaining in popularity. Gluten is a protein found in wheat, rye and barley. It causes some people serious health problems. But people with celiac disease, the best-defined and most severe form of gluten intolerance, don't seem to be the only ones buying the gluten-free beer and brownies. Marketers estimate that 15% to 25% of consumers want gluten-free foods- though doctors estimate just 1% have celiac disease says Cynthia Kupper, the executive Director of the non-profit Gluten Intolerance Group of North America. Dee Sandquist, a registered dietitian and spokeswoman for ADA, says Gluten Free Diets are catching on a colleges. Both of the woman above believe this is a fad. People feel better about eating without gluten because they consume fewer fast and processed foods, which tend to have gluten. The trend has produced more gluten-free versions of foods the truly intolerant would have to give up. There are also disadvantages, you are shorting yourself on vitamins, the foods are expensive, and if the diet is poorly planned it can be fattening.
The Restaurant I work has a pretty big gluten free menu, which attracts alot of people. They are the same exact items on the regular menu just modifiers the servers have to put in. I have eaten gluten-free products at work but not because I wanted to use this as a new diet. I don't like croutons on my salad and I don't usually use the house vinaigrette or caesar dressing so my salad is then gluten free, for example. I also usually don't get butter on my vegetables because they use an excessive amount. In the portioned vegetable butter is vegetable seasoning which is not gluten-free. I'm sure I have consumed alot more gluten-free items also but never intentionally.
Have you tried gluten-free products? If so, why?
The Restaurant I work has a pretty big gluten free menu, which attracts alot of people. They are the same exact items on the regular menu just modifiers the servers have to put in. I have eaten gluten-free products at work but not because I wanted to use this as a new diet. I don't like croutons on my salad and I don't usually use the house vinaigrette or caesar dressing so my salad is then gluten free, for example. I also usually don't get butter on my vegetables because they use an excessive amount. In the portioned vegetable butter is vegetable seasoning which is not gluten-free. I'm sure I have consumed alot more gluten-free items also but never intentionally.
Have you tried gluten-free products? If so, why?
Wednesday, January 13, 2010
Salt Crackdown
In the article Restaurant Chef's Boiling over NYC Mayor's Salt Crackdown it brings up a major health concern that seems to get pushed to the back burner. Compared to other health concerns such as obesity, fats and calories, sodium intake seems to be ignored slightly. People seem to forget how serious of a health issue sodium can cause. In the article, it discusses some of the benefits that humans recieve from having some salt in their diet, such as maintaining the composition of blood cells. However, too much sodium is much more dangerous and most people consume much higher levels of sodium than suggested by the government for your health.
The restaurants don't seem to have too much compassion towards that issue though. The restauranteurs fear that by limiting and controlling the amount of salt they are allowed to use, it could severly affect the foods they are producing. Salt is one of the major seasonings used in almost any restaurant. And without salt, it is very difficult to achieve the desired taste for a meal.
One chef quoted in the article said that he was supportive of improving the health of New Yorkers but did not approve of being told how much salt he could use in his dishes. However, if this is how the chefs feel about salt, why would it change about anything else? Were the same arguments made when the law about transfats was made? I feel as though the obesity and health issue is so out of control in the United States, that some regulating laws need to be put into place. As I mentioned in the beginning of my comment, I think most people forget how serious of a concern sodium can be. And if people cannot realize that for themselves, should it be ok for the government to step in and control it?
The restaurants don't seem to have too much compassion towards that issue though. The restauranteurs fear that by limiting and controlling the amount of salt they are allowed to use, it could severly affect the foods they are producing. Salt is one of the major seasonings used in almost any restaurant. And without salt, it is very difficult to achieve the desired taste for a meal.
One chef quoted in the article said that he was supportive of improving the health of New Yorkers but did not approve of being told how much salt he could use in his dishes. However, if this is how the chefs feel about salt, why would it change about anything else? Were the same arguments made when the law about transfats was made? I feel as though the obesity and health issue is so out of control in the United States, that some regulating laws need to be put into place. As I mentioned in the beginning of my comment, I think most people forget how serious of a concern sodium can be. And if people cannot realize that for themselves, should it be ok for the government to step in and control it?
Anthony's Post
This post is from Anthony, he is having issues signing in, so I had him email it to me, and I posted his article.....I don't know how he will comment on the other blog postings yet....
Article: href="http://www.restaurant.org/pressroom/print/index.cfm?ID=1746">
The nation has now put a site together to tell people which restaurants are more healthy for people to eat at. The object is to make a centralize site where people can go to figure out if the restaurants they go to are a smart choice for their health. The biggest site to tell people about where to get a nutritionally sound meal is healthy dinning finder .com.
The website focuses on healthy menu items and how people can mark a smart choice for dinner. It shows cases what restaurants are doing to deal with the more nutritional savvy diners of today. It also brings these ideas to a convenient format online which in America people are always on the run and on the computer it makes it easier for them to access such choices.
The website organizes the website with custom website for the participating restaurants along with a blog so the restaurants and costumers can react to anything about the site. Also there is a part where you can spread the word along with a free news letter.
I believe this is a great way for people to find out about healthy restaurant choices. People are always on the computer it is a great way for you to find out about healthy lunch or dinner choices. It also is very useful so people can get dinner ideas and for restaurants can figure out how to stay with the times of what is going on in this industry.
Article: href="http://www.restaurant.org/pressroom/print/index.cfm?ID=1746">
The nation has now put a site together to tell people which restaurants are more healthy for people to eat at. The object is to make a centralize site where people can go to figure out if the restaurants they go to are a smart choice for their health. The biggest site to tell people about where to get a nutritionally sound meal is healthy dinning finder .com.
The website focuses on healthy menu items and how people can mark a smart choice for dinner. It shows cases what restaurants are doing to deal with the more nutritional savvy diners of today. It also brings these ideas to a convenient format online which in America people are always on the run and on the computer it makes it easier for them to access such choices.
The website organizes the website with custom website for the participating restaurants along with a blog so the restaurants and costumers can react to anything about the site. Also there is a part where you can spread the word along with a free news letter.
I believe this is a great way for people to find out about healthy restaurant choices. People are always on the computer it is a great way for you to find out about healthy lunch or dinner choices. It also is very useful so people can get dinner ideas and for restaurants can figure out how to stay with the times of what is going on in this industry.
Consumer Diet Plans in Restaurants
After the new year, there seems to be so many people making the resolution to lose weight, so the best thing for any restaurant to do is to follow customer demand, and to give the customer a diet-friendly option to make them money, and set them apart from other restaurants.
In the article by Lisa Jennings, Restaurants Look For A Place In Customers' Diet Plans, she discusses how many chains are reaching out to the health-conscious consumer and providing them with many diet friendly options. Chains, such as Starbucks, Applebee's, Dunkin Donuts, Panera, and KFC are all promoting different options for the health-conscious consumer by offering new, low-calorie options.
The new lower calorie options has started restaurants menu labeling to make the calorie content of the items more apparent to the consumers. As people begin to become more health conscious, they often start by counting calories. Restaurants have realized this, and put their calorie information right on their menus. This also has started a health-trend in the food restaurants are providing, since lower calories are obviously more consumer friendly.
Many people give up on their resolutions, since they can't eat the foods that they love. With this new option, they can make better choices in consuming healthier foods. Some of these places are even using the networking sites like twitter to have customers respond to questions on nutrition and exercise to have a chance to win meals at their restaurant.
Although fine dining restaurants have not been so quick to jump on the calorie labeled menu trend, these types of restaurants can still be a part of the more health-focused trend by adding nutrition information availably, but not listed on the menu. Menus could contain a disclaimer that would show information was available. Making this change will not only give diners more options at each restaurant, it could also attract diners who would not eat at a fine dining restaurant, to one.
Also, restaurants in the fine dining segment could get on the technology aspect of this trend. They could offer discounts on their website, or create a twitter or other social networking site to gain involvement. They could also ask questions and give nutritional feedback on these websites.
Although this article is written about quick-service, the ideas that it describes can be beneficial to fine-dining restaurants. If utilized correctly, it could help with the obesity problem in America, as well as add to the fine dining restaurants profits.
Post 1: Diners eat fewer calories when menu lists entrees' contents
In the article Diners eat fewer calories when menu lists entrees' contents, it talks about the different outcomes of what consumers eat if the calories are listed on the menu. The article says that people eat far less at dinner and afterward if the calories are listed on the menu along with how many calories they should consume in one day. Researchers at the Rudd Center for Food Policy and Obestity at Yale University recruited 303 adults and invited them to dinner with a wide variety of menu options. The adults were divided into 3 groups. 1 group had just a regular menu with no listings, the 2nd group had a menu with just the calories listed, and the 3rd group had a menu with the calories of all options and the recommended daily amount of calories, about 2000. The diners who saw the calorie label and the 2000-calorie reference consumed the least amount. They ate about 1,380 calories at dinner and afterward. That compares to with about 1,630 calories for the other 2 groups. Christina Roberto a researcher for the Rudd Center says that the calories saved from one meal would add up over time and have substantial effects on people's weight over the course of a year. Director of the Rudd Center, Kelly Brownell, says it's "crystal clear" that menus should include calorie labels plus 2,000 calorie reference number to make it easier for consumers to make healthier choices.
I don't go out to eat very often so when I do it is usually for a special occassion or just a treat every once in awhile. When I go out to eat I don't want my meal choices based on numbers I see. Also the portion sizes are large for me that I usually end up bringing leftovers home. If an entree has a high calorie count but it is something I want to get I would still get it and eat a portion of it and bring the rest home for the next day. In that case all those calories aren't being consumed in one day. I work at Outback Steakhouse where our Aussie Cheese Fries have been named the #1 worst food for you. With something like 5,000 calories in one order it is still one of our most popular apps. Our customers are aware of this also and some people watching their health say that they are treating themselves or they love them so much they don't really care.
I don't go out to eat very often so when I do it is usually for a special occassion or just a treat every once in awhile. When I go out to eat I don't want my meal choices based on numbers I see. Also the portion sizes are large for me that I usually end up bringing leftovers home. If an entree has a high calorie count but it is something I want to get I would still get it and eat a portion of it and bring the rest home for the next day. In that case all those calories aren't being consumed in one day. I work at Outback Steakhouse where our Aussie Cheese Fries have been named the #1 worst food for you. With something like 5,000 calories in one order it is still one of our most popular apps. Our customers are aware of this also and some people watching their health say that they are treating themselves or they love them so much they don't really care.
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