December 15, 2008
Industry Headlines
A new National Restaurant Association survey of more than 1,600 professional chefs –– members of the American Culinary Federation (ACF) –– reveals that nutrition and philosophy-driven food choices will be the hottest trends on restaurant menus in 2009. Local produce, bite-size desserts, organics, healthful kids’ meals, and new cuts of meat top the list of nearly 210 culinary items in the third annual “What’s Hot” chef survey. Rounding out the top 10 trends are kids’ vegetable/fruit side dishes, superfruits (including acai and mangosteen), small plates/tapas/mezze/dim sum, artisan liquor and sustainable seafood.
“Our members are restaurant owners, culinary educators and executive chefs at restaurants, hotels and country clubs, and they experience first-hand the latest trends,” said ACF National President John Kinsella, CMC, CCE, WGMC, AAC. “In 2009, we will see healthier menu options with an emphasis on produce and fruit, smaller dishes and fish, and an increase in the use of local and sustainable ingredients. Going green will no longer be an alternative, as it will affect everything we do in our industry, from the use of induction cooking to finding new and exciting local food sources. And the word ‘chef’ will represent and mean a chef who cooks healthy, flavorful foods.”
In October 2008, the Association surveyed 1,609 American Culinary Federation member chefs, asking them to rate 208 individual food/beverage items, preparation methods and culinary themes as a “hot trend,” “yesterday’s news,” or “perennial favorite” on restaurant menus in 2009.
Nutrition/health as a culinary theme is ranked number 11 in the survey, underscoring the growing trends of consumer interest in healthful living. Among the top 20 items, nutritionally balanced children’s dishes and side items, produce and fruit items, smaller dishes, fish and gluten-free/allergy-conscious meals illustrate that restaurant menus will continue to expand options for health-conscious diners.
Several among the top 20 trendy items are related to the emerging trend of philosophy-driven food choices, including local sourcing, organics, artisanal items, sustainable seafood and free-range pork/poultry. Locally grown produce – rated the number-one trend on restaurant menus in 2009 – has grown tremendously in popularity for a variety of reasons. The idea of farm-fresh fruit and vegetables and minimal transportation are appealing to many, and sourcing locally is also tied to supporting local communities and businesses. Food and beverage items produced by small, artisan businesses also hold appeal, as do animal welfare and environmental concerns.
New/fabricated cuts of meat (such as Denver steak and pork flat iron steak) come in at number five on the list of trendy items. Several factors drive this trend, including culinary creativity, cost-consciousness, and interest in lean protein. These new cuts are developed to gain maximum flavor from the meat, incorporating under-used parts of the animal into innovative dishes, and customizing cuts to trim fat content.
Various types of alcohol will also heat up restaurant menus next year, both as a cooking ingredient and on the drink menu. Micro-distilled liquor, culinary cocktails (created to complement specific foods and dishes, savory drinks, etc.) and organic wine top the list of trendy alcohol. Among non-alcohol beverages, specialty iced tea, organic coffee and flavored/enhanced water will be the top trends.
The hottest trends in culinary themes include nutrition/health, gluten-free/allergy-conscious, food-alcohol pairings, umami (known as “the fifth taste”), and the slow food movement. In the preparation techniques category, braising tops the list, followed by smoking and sous vide.
Also included in the survey were questions about alcohol, kitchen and cost-cutting trends. The chefs rated mixologists and signature cocktails as the hottest beverage alcohol trend. The top trend in restaurant kitchens next year will be environmentally friendly equipment and practices, and the best way to save money in the kitchen is through sustainable practices, according to the surveyed chefs.
The National Restaurant Association, founded in 1919, is the leading business association for the restaurant industry, which is comprised of 945,000 restaurant and foodservice outlets and a work force of 13.1 million employees .
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Continuing their strategic market expansion, Commerce Township-based Papa Romano’s Pizza and it's sister company, Mr. Pita, have finalized an agreement to open multiple locations in Indiana and Illinois. The two chains expect to open several hundred units in the combined new markets during the next 10-15 years.
Askar Brands LLC, which owns and operates Papa Romano’s Pizza and Mr. Pita, has completed a master franchise agreement with Abajee Developers, Inc., (ADI) of Southfield, Michigan, an experienced area developer with other global brands. ADI plans to open a combination of Papa Romano’s Pizza and Mr. Pita locations as well as co-branded units in Indiana and Illinois. ADI has targeted Chicago, Illinois, and Indianapolis, Indiana, as initial markets and plans to open the first store in Chicago by summer 2009.
“We’re delighted to have reached an agreement with ADI and look forward to working with them to establish and grow our brands in these new markets,” said Casey Askar, Askar Brands chairman and chief executive officer. “As an experienced area developer, ADI has experience and expertise coupled with a proven track record in brand development that will serve us well as we expand our market reach with Papa Romano’s Pizza and Mr. Pita into Illinois and Indiana.”
Papa Romano’s Pizza was founded in 1970 and today operates 46 stores in Michigan and Texas.
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Little Caesar Enterprises, Inc. has announced the grand opening of another store under the Little Caesars Veterans Program, as former U.S. Air Force Airman Eddie Underwood opens his Little Caesars Pizza restaurant at 4870 Floyd Road SW in Mableton, Georgia.
"I am proud to be part of the Little Caesars Veterans Program because it offers veterans like me the chance to enter the next stage in our careers by owning and operating a business," said Underwood. "I always wanted to be in business for myself and after researching Little Caesars, I was sold on the brand."
Born in Plattsburg, New York on an Air Force base, Underwood took after his father who also served in the military, and joined the U.S. Air Force after high school. Stationed at Elmendorf Air Force Base in Alaska, he served as a financial management specialist responsible for accounts payables and receivables from 1985 to 1988.
Underwood transitioned to the U.S. Postal Service as a mail handler and has held several other positions before joining Little Caesars and becoming an entrepreneur.
"Little Caesars is focused on offering great products and giving back to the community and this choice is the right fit for me," said Underwood. "Little Caesars has always believed in providing terrific value to customers and I'm happy to be bringing that value to the Mableton community with my brother Isaac." Eddie Underwood will be responsible for the day-to-day operations in his Little Caesars store, while Isaac Underwood will help co-manage the business.
The Little Caesars Veterans Program was created in 2006 to thank veterans for their service and provide them with career opportunities when they transition to civilian life or seek a career change. It offers honorably discharged, service-disabled veterans, such as Underwood, who qualify as Little Caesars franchisees, a benefit of up to approximately $68,000. Honorably discharged, non-service-disabled veterans who qualify as Little Caesars franchisees are eligible for a benefit of up to approximately $20,000.
Little Caesars Pizza founders Michael and Marian Ilitch opened their first restaurant in Garden City, Michigan in 1959.
Hunt Brothers Pizza sweepstakes winner to receive free pizza, gas
Bill Holland, a customer at the Little Point Auto Truck Stop in Stilesville, Indiana, is the grand prize winner of the inaugural Hunt Brothers Pizza Free Fill-up Sweepstakes. Randomly selected from 41,168 entries, Holland will receive free Hunt Brothers pizza and gasoline for one year courtesy of Hunt Brothers.
“The contest was an amazing success—not just for our winner, but for all of our participating convenience store locations,” said Scott Hunt, senior executive of Hunt Brothers Pizza. “With our company’s first nationwide sweepstakes, we were able to boost interest in our products and awareness of where our pizza can be found in communities all across the country. In the long run, that can translate into increased sales for all our convenience store partners.”
As the location with the winning sweepstakes contestant, the Little Point Auto Truck Stop will be the site for the prize presentation scheduled to take place Friday, December 12, at 1 p.m. Holland and the convenience store employees will be on hand for this momentous occasion.
Having never tried a Hunt Brothers Pizza, Holland noticed a tabletop display for the sweepstakes at the Little Point Auto Truck Stop near his home and signed up for the contest online that night. Soon after—but before he learned he was the winner—a night came when neither Holland nor his wife wanted to cook. He remembered Hunt Brothers from the contest and brought home a pizza.
“Turns out it was pretty doggone good,” said Holland. “We went back another three times before winning the contest, usually on Tuesday night when we’re taking care of our granddaughter.”
The four Hunt Brothers—Don, Lonnie, Jim and Charlie—have been in the pizza business since 1962, and in business together since 1990. Hunt Brothers Pizza is the largest distributor of fresh dough pizza to the convenience store market, with more than 6,000 locations in 27 states.
YaFai Zheng, a native of Shanghi and former Marco’s Pizza franchisee in Ann Arbor, Michigan, will develop up to 42 Marco’s Pizzas in west Atlanta with the first four stores scheduled to open in early 2009.
Jack Butorac, Jr., president of Marco’s Franchising, announced the expansion plans. Butorac and a team of veteran franchise development experts are driving Marco’s on a growth curve with the company scheduled to open more than 40 stores in 2008.
Atlanta residents have quickly showed a preference to Marco’s Pizza with stores already open in other parts of the Metro Atlanta area and plans to open more than 60 stores in the Southeastern State.
Zheng, who sold his Michigan Marco’s store in 1997, moved to Atlanta where he also operated a marble manufacturing company and independent pizza shops which he has since sold.
“My entrepreneurial passion has always been to operated a shop like Marco’s Pizza,” Zheng said. “they have a great product and they have a team of experts to help us grow.”
Marco’s, which was founded 30 years ago in Toledo, Ohio, now has more than 170 units in 14 United States.