Vacation-Inspired Flavors for Summer

July 10, 2014 by Leave a Comment

Yogurtand discovered an interesting method to promote their line of summer products by creating ‘vacation-inspired’ flavors. The summer promotional items will be launched every two weeks starting this week through to Sept.14.  The flavors were inspired by different favorite types of vacation: exotic escapes, exciting outdoor adventures, big city getaways and relaxing spa retreats.

Charlotte Lucich, Director of Marketing for Yogurtland, said in a press release that the flavors “taste like the best vacation you’ve ever had, right in your cup.” We’ve certainly all found ourselves thinking that about Piña Coladas and Mai Tais, so check out a few of the Yogurtland creations:

Tropical Getaway flavors, complete with an ocean blue spoon

  • Mojito Sorbet combines real lime with a hint of mint.
  • Lava Flow Frozen Yogurt blends real pineapple, coconut water and strawberries.

Spa Retreat-inspired flavors will be served with a purple spoon

  • Mudslide frozen yogurt blends real cocoa, coffee beans and a chocolate cookie.
  • Mango Peach Tea sorbet includes real mango, peach and white tea.

Vegas Weekend-inspired flavors come with a glittery pink spoon

  • Strawberry Margarita Sorbet is made with real strawberries and real limes.
  • Dark Chocolate Sorbet blends cocoa for a rich sorbet.

To see more of Yogurtland’s summer flavors, click here

Filed Under: Global Market Buzz Tagged With:

Umami Restaurant Group Under New Leadership

July 8, 2014 by Leave a Comment

Adam Fleischman, founder and chair of the Umami Restaurant Group, stepped down as CEO earlier this year to grow another restaurant company called AdVantage Restaurant Partners. His new group just launched a new brand last month named ChocoChicken; a fried chicken meets chocolate concept in downtown Los Angeles. Umami Burger was founded in 2009 in Los Angeles and started as a single store that grew to 22 stores in California in the first five years. The chain is still growing across the USA and by the end of the year is expecting to add units in Chicago, Las Vegas, Irvine,Ca., and Brooklyn, NY. The fast-casual pizza concept, 800 Degrees Neapolitan Pizza, is also owned by Umami Restaurant Group.

Paul Clayton was named last month as the new chief executive of Umami Burger. Flesichman believes his successor “has the vision, expertise and instincts to grow Umami Burger into one of the most creative and forward-thinking restaurant groups in the world.”Clayton has had an impressive career in the food industry including years spent as president of Burger King North America and CEO of Jamba Juice.

To read more about the changes in the restaurant group, click here

Filed Under: Global Market Buzz Tagged With:

Momofuko Milk Bar Baking Classes

July 8, 2014 by Leave a Comment

Momofuko Milk Bar is offering a baking class series so participants can learn to make their sugary staples such as the legendary crack pie, birthday cake  and truffles. The class will be taught using the recipes out of the momofuko milk bar cookbook and will also include some newer recipes. Each class will be provided with the tools and ingredients to make the magic happen. Classes are open to all ages and culinary levels of expertise. The baking will take place at the Williamsburg production kitchen at 383 Metropolitan Ave between Marcy Ave and Havemeyer. The best part about these classes may be that participants can take home everything they bake… Here are the class hours:

Birthday Cake & Truffles:

  • Saturday July 12th, 11AM-1PM
  • Saturday July 19th, 11AM-1PM
  • Saturday July 19th, 3PM-5PM
  • Saturday July 26th, 3PM-5PM

Crack Pie & B’Day Truffles:

  • Saturday July 12th, 3PM-5PM
  • Saturday July 26th, 11AM-1PM

Classes cost $95 per participant and enrollment is open at any time. To read more about the bake the book series, click here

Filed Under: Events, Local Market Buzz Tagged With:

American Chefs Looking for Argentinian Grills

July 7, 2014 by Leave a Comment

Charles Eisendrath spent the 1970’s as the bureau chief for Time magazine in Buenos Aires, and he brought back a love for the Argentinian tradition of open-pit grilling.  He didn’t though, bring back a grill.  That’s how Grillworks was born in the early 80’s.  After a few years of working with local welders on over a dozen designs, the first grills were rolled out to much local fanfare.  Over the next few years, Eisendrath’s hobby company moved along nicely.  In 2006, his son, Ben, opted to take over the family business.

At the same time, American interest in Argentinian cuisine was growing.  Chef Francis Mallmann published his kitchen manifesto “Seven Fire: Grilling the Argentinian Way,” and his love for wood-fired food caught on in the States, from the Big Apple Barbecue Block Party to Dan Barber’s Blue Hill at Stone Barns.

It’s a labor of love, though.  Some of Mallmann’s signatures–such as whole cow–can take days to roast, but the result is worth it.  Adam Perry Lang, of NYC’s Daisy May’s BBQ, says “when you’re cooking on wood, the flavor is like nothing else.”

More chefs are chasing that flavor.  Now, Grillworks makes between 200 and 300 grills per year for restaurants and residences.  Most are custom built; Dan Barber had a second grill designed after ruining his first.  Tapas restaurant Tertulia has a gargantuan Grillworks built into the wall, and Reynard, in Brooklyn, has a wood-fired oven, grill, and rotisserie as its centerpiece.

For more information, click here.

Filed Under: Global Market Buzz, Operations, Trending Now

Snacks Take Over Meals

July 3, 2014 by Leave a Comment

Times have changed; Americans, in large part, are no longer sitting down for three distinct meals but opting instead to snack throughout the day, and the implications are making waves in restaurants and grocery stores across the country.

While the grazing trend started in the ’70’s, we’re now eating with even less structure.  In the last 30 years, the percentage of Americans snacking three or more times has day has rise from 10% to 56% in 2010.

Breakfast is the first to go; Kellogg’s sales dropped 3.1% last quarter, and the company is moving its focus from cereal stalwarts to strawberry shakes in order to remain relevant. Meanwhile, General Mill’s snack division–which includes the Nature Valley and Fiber One brands–grew 6% in its last fiscal year.  In a 2013 survey by IRI, about 30% of respondents reported eating an early morning snack–a big jump from 14% in 2010.

Lunch and Dinner, too, are on the move.  Both ConAgra and Kraft are repackaging products in smaller portion sizes at around 200 calories.  And traditional snacks–such as chips and nuts–are also expanding.  Kale chips, vegetable chips, and lentil chips are challenging the long-reigning potato for shelf space, and “nutritional snacks and trail mixes” are up 9.9%, again from IRI.

Smaller businesses can capitalize on the change, as well: “Snacking occasions represent a growth channel for restaurant operators,” said Darren Tristano, Executive Vice President of Technomic, Inc. “The retail market is aggressively promoting snacks, but there’s plenty of room for restaurants to expand their snack programs and grab share. By providing more innovative, healthy and easily portable snacks, and boosting variety, restaurants can position themselves to increase incremental traffic and sales—particularly among a younger customer base.” Look no further than snack-delivery services Graze, Boxtera, and Naturebox, for example. To read more, click here and here.

 

Filed Under: Global Market Buzz, Opportunities, Trending Now

FDA Regulations on Artisanal Cheese Aging Process

July 3, 2014 by Leave a Comment

A request was made for clarification from the FDA on their view on aging cheese on wooden boards. An FDA official responded that cheese shouldn’t in fact be aged on wooden boards without realizing the impact this would have on the cheese business. Within a couple of days the FDA retreated the statement due to the backlash of the press and the general panic of artisanal cheese makers.

Although the artisanal cheese business is quite small the potential regulation still would have had an enormous impact on their production. There is no indication however that this aging process which has been used for centuries could be harmful to our health. Critics of the FDA believe that more time should be spent focusing on bigger food production businesses that could pose more widespread threats rather than meddling with artisanal producers.

What started as a request for guidance on a policy created a stir that now may even go through congress. A Vermont Democrat, Peter Welch, has proposed an amendment that would prevent the FDA from banning the use of wooden boards in the cheese aging process. To read more about the issue and how people are getting involved click here

 

 

Filed Under: Global Market Buzz, Heard on The Street Tagged With: ,

Up-Sell to Push Sales at Noodles & Company

July 2, 2014 by Leave a Comment

Kevin Reddy, Chief Executive of the chain Noodles & Company, believes it is important for fast casual enterprises to compete not just on speed but on service as well. In order to push for more sales at dinner, Noodles & Company will be adding a free-floating server whose sole responsibility will be to up-sell. The server will approach customers and attempt to entice them with coffee, dessert, beer, wine, etc. The server will bring the items to the table and will not collect gratuity. This position will be considered as the Up-Sell specialist. Kevin Reddy believes this position will boost sales by 3 per cent.

For the past couple years Noodles & Company has been testing the up-sell service and expects to have these servers in all locations by the end of 2016.  Teddy believes the implementation of this position is stores is, “going to create a new niche at the high-end of fast casual that allows us to get some of the most important consumer needs from casual dining, a little elevated service, into a fast-casual concept.” Essentially the personalized service combined with a low-cost menu will help drive more consumers to the shop for dinner.

To read more about the Up-Sell specialist click here

Filed Under: Global Market Buzz, Local Market Buzz

Bar at The Ludlow Soft Opening

July 1, 2014 by Leave a Comment

A new French restaurant is set to open in the brand new Ludlow hotel on Ludlow Street in the Lower East Side. Rich Torrisi, Jeff Zalaznick and Mario Carbone, known as the Torrisi Team of Major Food Group, are working together to put the last touches on the restaurant, Dirty French. In the meantime, so as not to keep us waiting too long, the Ludlow Lobby Bar will have a soft opening tonight!

The bar space is still having some minor work done, however the bar and outside seating area will be open tonight for anyone who wants to check it out and get a drink. David Waugh from Major Food Group’s ZZ Clam bar has been working with infamous drink-maker Dan Nicolaescu to create an exciting cocktail list. To check out the original cocktail menu and read more about the soft opening click here

Filed Under: Local Market Buzz, Openings Tagged With:

Sales Growth for Foodservice Packaging Providers

July 1, 2014 by Leave a Comment

A survey was conducted by the Foodservice Packaging Institute which showed that foodservice packaging converters, machinery suppliers, foodservice distributors and operators expect sales growth this year. FPI members expect a huge potential for growth in the fast casual and quick service chain restaurants. Manufacturers also expect to grow their companies by expanding current facilities and constructing new ones. The members do however have some concerns for factors that could affect industry growth.

Here are five common challenges facing the industry:

  1. Increasing raw material costs.
  2. Margin compression.
  3. Public perception of packaging or foodservice packaging as “waste.”
  4. Global economic recession / recovery.
  5. Mergers and acquisitions

To read more statistics about the growth in volume for foodservice operators click here

 

Filed Under: Global Market Buzz Tagged With:
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