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 We have learned, through market research and conversations with many food service operators, that there still exists a level of ownership and secrecy when it comes to the sharing of recipes. Whether it involves a chef, a dinner party host, or a grandmother passing on family secrets, many cooks are hesitant when it comes to revealing the details of their hard work. Still, recipes have been one of the most shared items, and continue to be passed down through generations.
In a blog entitled, Tea & Cookies: Should Recipes Be Shared?, the author mentions that “Chefs often see their recipes as their value, their worth. They don’t want someone else to benefit from their efforts.” However, they do make a great argument that “their work is undoubtedly based on the work of cooks who came before them and did share freely.”
Though I feel this topic will never be resolved simply because it will always be a matter of personal choice, there is always the opportunity to address the concerns and fight both sides of the battle.
One Tea & Cookies reader responds with: “Secret recipes should be kept SECRET that’s the whole point, and that is what makes going home to mom’s cooking so special because no one’s food tastes as amazing as mom’s home cooking.” This can also relate to the fear of competition between establishments. The fear that their transparency could potentially reduce the draw to their menu from the “gotta-have-it’s” that become loyal customers because they cannot find that item anywhere else. It becomes an issue of supply and demand.
On the other hand, in Foodservice.com: Why sharing signature recipes is good marketing, the author Heather Turner sheds light on the potential profitability and branding opportunities through recipe sharing. She points out that:
~ A well trained chef with a good palate can eat at your place and eventually duplicate the dish… and many times tweak it to their own style or taste anyway. Regardless, it is unlikely another local restaurant will steal a recipe for competition without our social media society shedding light on it.
~Even if people can make this at home, odds are they won’t. Sourcing ingredients, preparing it and the time you have to put into it will only merit a special occasion, which when asked by your guests, is instant brand exposure.
~Sending recipes to guests who rave about it at your establishment continues the customer service experience and it will repay you in free branding and marketing many many times over.
Ultimately one undeniable Tea & Cookies fact remains, “If cooking knowledge is a living and growing thing, it grows only through the involvement of many hands in many kitchens.” Who are we to stop the culinary evolution?
Any thoughts?
 Little by little restaurateurs are becoming aware of the new menu labeling law. As each state begins implementation, it is becoming evident in those states that are not under enforcement, that there is an intentional procrastination in the preparation for this new required food industry standard.
In a Smart Blog on Restaurants from this past week, we discover that 19.18% of food service operators say they already post nutrition information, 8.22% are in the process of reworking their dishes and menus to add more nutritional items, & an astonishing 72.6% of restaurant owners say they will “cross that bridge when they get there.”
While interviewing chefs and restaurant owners this month, I came across similar responses. Maybe one or two out of eleven were most familiar with the new laws, but few of them had started to do anything about it just yet. Some gladly offer their current healthy options that they have added on their own, and many wait on their corporate headquarters before they make any further moves. But still the same fact remains, the unwelcome new law that has many restaurants worried, has caused many food service operators to drag their feet on this issue.
Though I have my own reasons for being pulled in one specific side of the argument, there are very clearly two sides to this battle. On one hand, the First Lady Mrs. Obama has really taken some ground on the obesity rate in our country, and has urged the citizens to take ownership of this issue and begin to make a real change. It is undeniable that our nation is becoming increasingly unhealthy and overweight, especially our younger generation. Bad eating habits, lack of physical activity, and our microwave-ready lifestyle has caused so many illnesses, that it has grown to the point of national awareness and legislative action.
On the other hand, when we take a look at the passion and creativity that is involved in creating a recipe, all rules go out the window. Presentation and taste becomes what matters most. All chefs take their creations very seriously, spend time fine-tuning their palate, and pride themselves in the uniqueness and memorability of the art they create. When it comes to food, nutrition is really the last thing they want to think about. Though this blog is not meant to speak for these chefs, all of these laws and regulations place limitations on what they can create. They must now add another element to their creation, and that is being aware of the nutritional content of each dish. If they choose to continue with their creative process as usual and keep nutrition on the back seat, they run the risk of losing customers, seeing a decrease in their menu item sales, and inevitably reducing their profit margin. So it seems that either way, they lose.
There is a silver lining to this issue, however. I have discovered that some restaurants are taking this new labeling law as a positive challenge. Obviously some establishments can be more flexible with their menu than others, but it is safe to say that there still is hope for these discouraged chefs.
1) Diners still indulge! Though our culture is becoming much more health-conscious, these same people will still have days that they want to celebrate and indulge on their favorite meals. Even the most strict diets allow room for a cheat day. Don’t be afraid to keep your most popular, tasty items.
2) Time for a fresh marketing strategy! This could be a great time to try something new. The idea of selling ice cream to an Eskimo applies here. If you have unhealthy items on the menu, focus on advertising for special occasions or large parties. Also take the time to promote a newer, healthier menu in addition to your normal cuisine. If you are a smaller restaurant that doesn’t need to comply with these rules, take the chance of marketing the optional transparency of your menu and highlight your true concern for your patron’s health!
3) Challenge your creativity! Study the new evolving culture & find the pulse on the desires of your guests. Have fun testing new recipes that mask the ‘healthy’ and indulge the taste buds of your diners. This truly is a challenge to the chef to make even boring health foods taste delicious! Now you have developed a dish that people would pay good money for.
Ultimately, we are all going to have to come to terms with the fact that it is our personal and socioeconomic duty to pay attention to the quality of life of our fellow man, especially our younger generation. So instead of waiting, painfully dreading this new law to take effect in your city; take the leap of faith that not only will your establishment survive, you will flourish with the new attitudes and concerns for the health of every person that visits your establishment!
If you need a little help to get you going on your journey early, call us today at 1-877-MenuMax or visit us at www.MenuMax.com. We have made it our business to help your business succeed!
Also, for a great website detailing news and updates on the menu labeling laws & implementation, visit www.menulabeling.org
On Wednesday, July 7th, the FDA announced an open docket to collect comments, data & questions from the pubic regarding the new federal menu labeling requirements.
For those of you who still aren’t aware, Section 4205 of the Affordable Care Act was passed on March 23, 2010 to enforce the transparency of caloric data on the menus of food service operations. This includes: restaurants, coffee shops, delis, movie theaters, bakeries, ice cream shops, and vending machines with 20 or more locations.
Visit the official FDA post to read the full story which includes the detailed Docket No. FDA-2010-N-0298.
To participate, you must submit either electronic or written comments by September 7, 2010.
Electronic comments can be sent via www.regulations.gov. Submit written comments to the Division of Dockets Management (HFA- 305), Food and Drug Administration, 5630 Fishers Lane, rm. 1061, Rockville, MD 20852.
In a National Institute for Health and Clinical Excellence (NICE) press release issued on Tuesday, members of the organization, based in the UK, shared their ideas on how to further the battle against heart disease and strokes by placing some of the nutritional responsibility on the manufacturers.
“Trans fats, which have been shown to increase the risk of heart disease and are classified as toxic by the World Health Organization, should be eliminated from the food we eat,” said the NICE recommendations. Not only does NICE have the health of their country in mind, but they also believe that these healthy food choices should be less expensive and more attractive.
I must say that sodium and saturated fat content are not my immediate concerns when presented with a menu at a new and exciting eatery. Inquiring about the most popular menu item or silently pondering how much delicious food can I get for the least amount of money… THAT would more often than not, take precedence over the topics of healthy eating and calorie counting. But, what if we put some of that responsibility on the government and the food industry? Would it be safe to say that making our foods healthier, more attractive, and less expensive would save millions of lives whether we mean to eat healthy or not? Or should this be our own responsibility?
At our cores, we all know we would like to be ultimate health-conscious citizens that feel good and live well each day, but the truth is that it would really take small steps by those who truly hold our health in their hands, regardless of our personal decisions (or lack thereof) to make monumental changes in our culture’s poor health habits.
As citizens of this country that pride ourselves in our available personal freedoms, some may argue that this kind of hand-holding shouldn’t be considered, and that less government intervention is better for us all. What do you think?
A Detroit Free Press article on what Businesses can expect to tell IRS about suppliers informs us of a new Internal Revenue Service reporting requirement that could add a considerable paper trail between small business owners and their suppliers.
As the law stands now, businesses must issue 1099 forms to contractors providing at least $600 worth of services during a year. But with the new provision, those businesses will also have to issue 1099s to the suppliers of goods necessary to run their businesses. For restaurant owners, this could mean more paperwork exchanged between you and your purveyors of paper goods, kitchen equipment, uniforms and, of course, your ingredients.
Did you buy more than $600 worth of mozzarella cheese last year? If you answered yes, you’d better get your supplier’s tax ID number ASAP.
If you are hoping to prepare in advance for this requirement, the details are still being worked out, unfortunately. The IRS plans to seek business owner input before the rule’s planned implementation some time in 2012.
This article from Food Buyer’s Network gives great advice about the importance of performing line checks at the beginning of each restaurant shift. Following a simple checklist to guide your inspection, you can anticipate kitchen or front-of-house issues before they pop up in the middle of your shift and slow you down.
Read the entire article here.
San Francisco Chronicle restaurant critic Michael Bauer posed this question in a recent blog post. He observed people in fine dining establishments who rushed through their meals as if they were at a fast-food joint. How can people savor their meals, especially at fine-dining prices, at break-neck speed?
My favorite part of this blog post is the ensuing commentary from readers (at the bottom). Apparently, the topic hits a nerve with many people.
Restaurant work is dangerous, and worker are not fairly compensated, according to a comprehensive report, “Behind the Kitchen Door,” released by Chicago restaurant worker advocacy group Restaurant Opportunities Center of Chicago. The report was based on almost 600 worker surveys and 60 interviews with restaurant workers and employers. Advocates call for a raise in the wage paid to servers, which is currently $2.13 per hour, or 30 percent of minimum wage, as well as access to health insurance.
Do you provide a safe environment and a living wage to your restaurant workers?
Read all about the report here.
Online guide Opinionated About Dining has released its top 30 list of the Most Important Restaurants in the United States. Ranking No. 1 and 2 were French Laundry and Per Se. Rankings were based on responses from about 1,900 site users.
Read the entire list here.
This excellent article shares employee training insight from two industry innovators, Pita Pit VP Peter Riggs and Wente Vineyards VP Dan Carroll. Three main strategies for getting your foodservice staff or franchisees motivated are:
- Make a connection early
- Embrace multimedia
- Make the experience interactive
Read the entire article by Carmine Gallo here.
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