Buying Articles

You know the signs. Customers don’t even look at the drinks menu anymore. Trendwise, your signature cocktail is so last year. Beverage sales in general are on the decline. It’s time to do something to get guests ordering those high-margin drinks again. Here are the first steps:

Spring's in full swing

With flowers blooming and vegetables sprouting in colder climes as early as March this year, chefs in the Midwest and Northeast were able to get a head start on spring menus. For Andrew Zimmerman, executive chef at Sepia in Chicago, that meant bringing back a seasonal favorite: Spring Pea Agnolotti with mascarpone, thyme butter, pickled shallots, shaved French breakfast radishes, torn mint and grana padano.

The steaks get higher

It’s going to be a tough year for steak lovers. Operators are seeing higher beef costs—and menu prices are inching up as a result. Several factors are contributing to this trend, according to research by the Beef Checkoff:

A fresh take on breakfast

Aside from the standard glass of juice or fruit cup, most chain menus don’t offer a whole lot of produce at breakfast. It’s a different story at First Watch, the breakfast, brunch and lunch concept based in Brandenton, Florida. “Daily chalkboard specials take advantage of seasonal produce and there’s flexibility on our regular menu to feature the freshest available,” says Chris Tomasso, chief marketing officer.

Invasive species on the menu

Bun Lai, chef-owner of Miya’s Sushi in New Haven, Connecticut, came up with a creative solution to sustainable sourcing: he menus the very fish that are threatening the ecosystem. “Rather than using the most popular types of seafood for sushi, which are often caught or farmed in a way that is ecologically destructive, at Miya’s we choose to focus on invasive species because they are abundant and problematic,” he explains.

Sourcing sustainable seafood is a tricky business

Sustainability continues to be a driver when it comes to buying and menuing seafood. But the criteria for sustainable seafood is confusing to many operators. Sure, entities like the Marine Stewardship Council, Blue Ocean Institute and Monterey Bay Aquarium have issued guidelines and lists. But for some restaurants, these “recommended” species don’t always jibe with food costs or availability. Compromises have to be made to get food on plates.

New England as backyard

One might think that local ingredients are hard to come by during a Massachusetts winter. But that hasn’t deterred Brian Dandro, executive chef at the Royal Sonesta Hotel in Cambridge. “When I took over the signature restaurant, ArtBar, it lacked an identity, so I thought ‘what better to focus on than what’s available in our backyard.’ Now I’m passionate about putting together local purveyors,” he says.

Rooting for beer

Beer and wine service may be coming to a quickservice restaurant near you. Reportedly, White Castle, Starbucks, Sonic and Burger King’s Whopper Bar are all conducting limited tests. No doubt execs are eyeing the lucrative margins of beverage alcohol, but also see the challenges of sourcing, policing sales and restricting underage employees from service.

The everything guide to GMOs

Operators are being asked more and more often if their menu contains GMOs, e.g. genetically modified organisms, e.g. Frankenfood. In the March issue of the magazine Steve Brooks looked at how operators who want to get GMOs out of their food might do that (hint: it’s not easy). Before you try to tackle that, it might be a good idea to get up to speed on the issues: 20 questions on genetically modified foods The World Health Organization looks at the pros and cons.

Beverage innovation comes from history

Thanks to a growing number of dedicated beverage producers, you can drink like an Egyptian, quaff like an ancient Roman or sip hot cocoa like an Aztec warrior. Some may call these marketing gimmicks, but both consumers and producers are enthralled by bibulous legends.

Is your menu genetically modified?

Piper Davis prides herself on knowing what goes into her menu—and what doesn’t. For her nine Grand Central Bakeries, in Portland and Seattle, she buys sustainable grains and natural meats. Lately, she’s found a new ingredient to try to avoid: genetically modified organisms. Embraced as a way to feed the world, or vilified as “Frankenfoods,” the effects of inserting genes into common crops aren’t settled among scientists. What’s clear, however, is that many diners are getting queasy.

What patrons say about Jack's bacon milkshake

As part of its "Marry Bacon" campaign to promote a new bacon cheeseburger, West Coast fast food chain Jack in the Box also introduced a new milkshake flavor: Bacon. It's a limited-time offer—and not listed on the regular menu—but customers who ask may recieve a large shake with 1,081 calories, 37 grams of saturated fat and 108 grams of sugar.