beyond the greens | restaurantville monthly, september 2012

Restaurantville092012

MONTHLY CONNECTINGTHETEXASRESTAURANTCOMMUNITY

What it takes to provide nutritional

information

BEYOND THE GREENS

2 | September 2012 R E STAU R A N T V I L L E M O N T H LY

PUBLISHERRichie Jackson, CEO

Texas Restaurant Association

EDITORWendy Saari, Vice President, Marketing & Communications Texas Restaurant Association

CONTRIBUTORS

Rebecca Ann Robinson Russell Hall

ART DIRECTOR Joanna King,

Graphic Design Manager Texas Restaurant Association

ADVERTISINGJoanne Pantaze, JP Solutions

Restaurantville Monthly is published electronically

10 times a year by the Texas Restaurant Association.

It is the mission of the Texas Restaurant Association

to be the advocate and indispensable resource for the foodservice

and hospitality industry in Texas.

For advertising information contact Joanne Pantaze, 512 -273-2639

or [email protected].

Editorial questions can be directed to Wendy Saari at 512-457-4100 or

[email protected].

P.O. Box 1429Austin, Texas 78767

512-457-4100800-395-2872

www.restaurantville.com

MONTHLYConnecting the Texas

Restaurant Community

Restaurantville

R E STAU R A N T V I L L E M O N T H LY September 2012 | 3

contents

D E P A R T M E N T S

20 TEXAS 360

26 COMMUNITY NEWS

CL ICK HERE TO

SUBSCRIBE

F E A T U R E S

04 BEYOND THE GREENS: WHAT IT TAKES TO PROVIDE NUTRITIONAL INFORMATION

15 MEMBER MEMOIR: the breakfast klub

16 TEXAS FOOD, TEXAS MUSIC

092012


They say that ‘everything is bigger in Texas’, and fortunately or unfortunately, depending upon perspective, that includes most everything we eat. Not all that long ago, most folks would sit down to dinner, whether a salad or a big juicy slab of beef

cooked in butter flanked by a sour cream baked potato without a second thought as to where it came from much less details about how many trans fats it contained.

By Rebecca Ann Robinson

BEYOND THE GREENS

What it takes to provide nutritional

informationTODAY’S REALITY

is that a rapidly-growing seg-ment of the population is much more health-conscious than ever before. They want to know where the food they’re eating is sourced, but they also want to know about nutritional compo-nents; calorie count, fat grams, sodium and sugars among other measurements. There are scores of consumer groups, trade as-sociations, health care activists and policy-makers working to-ward the common goal of creat-ing a healthier America through diet. Recipe analysis and menu labeling is largest and most com-


prehensive step to date through which advocates hope to make an impact.

Menu labeling regulations have already been implemented in California, Vermont, New York City, many New York State coun-ties, Philadelphia, King County (WA), and others. In New York, by far the most aggressive state in food and menu labeling, health advocate Mayor Michael Bloomberg proposed a law that would prohibit the sale of sug-ary drinks in 16 ounces or larger in the city’s restaurants, arenas, and cinemas, as well as restric-tions on the use of salt.

However the biggest piece of legislation affecting restau-rants came in March 2010, with a sweeping national menu labeling

law, possibly to be implemented in 2013. It requires restaurants with 20 or more locations to add calorie counts to menus, menu boards and drive-thru menu boards for standard menu items. It also requires covered restau-rants to make additional nutri-tion data available upon request.

LABELING FOODS

AND DISHES CAN, AT

FIRST GLANCE, SEEM

OVERWHELMING.

Especially for smaller inde-pendent restaurants with lim-ited resources (time, energy and money) and to be perfectly hon-est—do consumers really want to know the calorie count of the average plate of beef nachos with beans, cheese, guacamole and sour cream? (Approximately

2,000—add a 6 ounce margarita for another 600 calories!) Also, what about potential liability of getting a wrong reading on a dish?

Other more practical questions follow; what type of information should be collected? What and how much should be shared? And how? There are as many an-swers to those questions as there are restaurants, but a few guide-

Restaurants with 20 or more locations will add calorie counts to menus, menu boards and drive-thru menu boards for

standard menu items.


lines and advice from the experts can help make the process easier to navigate. It turns out that obtaining nutri-tional analysis and com-municating it to guests isn’t nearly as daunting as it seems, and actu-ally has the potential to boost business through

new marketing strategies and menu innovation.

About a year ago, the Texas Restaurant Association set up a pilot project with two indepen-dent Austin restaurateurs; David Garrido of Garrido’s and Diana Veloz of Jorges to follow the process. Both were interested in

providing nutritional information to their customers and offering healthy options on their menus. As Veloz states, “I eat healthy and don’t want to serve anything I wouldn’t eat myself.”

Garrido and Veloz were put in touch with FoodCalc; a company that provides web-based nutri-tional analysis and menu label-ing compliance. It is one of the only companies that provides local Registered Dieticians to as-sist on-site if needed. In 2010 the National Restaurant Association endorsed FoodCalc as a provider of web-based nutrition analysis to the food industry.

Lucy Logan, Founder and CEO of the company explains that there is a common mispercep-tion in the industry regarding the expense of nutritional analysis. “It doesn’t have to cost a for-tune,” she says. “First of all, if you have 19 locations or less, you aren’t required to analyze your entire menu. So just select a few healthy (or healthier) dishes to submit, rather than the entire thing.” It’s a good strategy that cuts down on time and cost.

FoodCalc provides web-based solutions that deliver nutrition insight to people wherever they may eat: at home, a restaurant, the corporate cafeteria, school lunch program, care facility... or the ballpark.

Lucy Logan


She states that there are three different ways to get nutritional information. The first option is lab analysis which is the most ex-pensive and time-consuming. It ranges between $400 and $700 per dish and can take weeks to complete. The second method is to work with a nutritionist or Registered Dietitian who uses a software program to do the cal-culations and provide results.

The final method is much less expensive and allows chefs and restaurateurs to log into a web-based system (MenuCalc, in this case) at any time, enter in ingre-dients for a given recipe and us-ing a database of over 28,000 ingredients, receive instant menu-ready calculations. It was the MenuCalc system that was used with Garrido and Veloz.

The biggest challenge, (and the most crucial) according to Logan, is entering exact mea-surements for ingredients in rec-ipes which is essential to ensure accuracy. “If you put a sprinkling of walnuts on a salad, or driz-zle olive oil on a flatbread, it all counts. You have to remember to

measure and account for it.” For many chefs, especially with reci-pes passed down over the years, it can be tedious to translate those ‘handfuls’ and ‘sprinklings’ into true measurements. Also, if packaged foods are used (such as dressing), those ingredients have to be entered as well. But the investment is worth it, and moving forward it is easier to get into the habit of measuring ingredients.

FROM A CHEF’S

PERSPECTIVE,

Garrido agrees. “It was a time-consuming process and a tedious one, with a lot of back and forth communication.” However, Garrido’s is 95% gluten free and he defines his menu as ‘healthy, modern Mexican’, but even so, his results pleasantly surprised him. “They were better than we expected,” he says.

Now, Garrido considers the project only halfway complete. He is armed with good informa-tion but faced with the challenge of how and where to share the data. He wants to avoid a text-heavy menu and also to not in-terfere with menu asthetics. Also,

like everyone else, he does not want to make guests feel guilty when they do choose to indulge.

Veloz experienced similar frus-tration with the back and forth communications in gathering weights and measures. She also notes that for the calculations to be precise, you have to measure foods after they have cooked down. “As a chef, you know how things are measured as some-thing is put together,” she says, not necessarily after it is cooked and prepared.

David Garrido


She recommends finding someone who can walk you through the measure-ment process as it is hap-pening, in the kitchen. “I did learn a great deal by going through the pro-cess,” she says.

Marcus Guilliano, New York chef, restaurateur, menu labeling consultant and activist says that it is all about options, and choice. His restaurant, Aroma Thyme Bistro is his version of ‘gourmet ho-listic cuisine’. He uses no white sugar, white flour, trans fats or corn syr-up, and basically avoids chemical ingredients. He

is known for serving free range meats, sustainable seafood and organic ingredients.

MOST PEOPLE KNOW

WHEN THEY GO OUT

that they are treating them-selves to special dishes (often decadent) that they wouldn’t eat at home, and they know those dishes aren’t so healthy. Those would not be the dishes to label. The key is providing options. If you are one of the 19 locations or less category, select just a few items to label and if you don’t offer lighter menu op-tions already, consider adding a few to the menu. Changes don’t have to be radical.

Instead of labeling each item individually, group a few dishes together under a certain calorie limit section.

Veloz at first tried to include her entire menu and swiftly re-alized that it was overwhelming not only for her, but would also

The biggest challenge (and the most crucial) is entering exact measurements for ingredients in recipes, which is essential to ensure accuracy.


©2012 DFS Services LLC

1 Cardbeat, 2011

Discover® Cardmembers earn Cashback Bonus® every time they

use their card, including when they dine out. That’s why we have

America’s #1 cash rewards program.

Discover Cardmembers are bringing built-in spending power to your

Texas restaurant, because they spend more on average each month

then Visa® and MasterCard® cardholders. Post free Discover signage

in your restaurant today, and let customers know what payment

options you accept.

Order your free Discover signage online at DiscoverSignage.com

78%of consumers with

a rewards card

now use it as their

primary card1

Discover® Cardmembers earn cash rewards for

dining at restaurants like yours

Find us on Facebook.facebook.com/DiscoverNetwork

Find us on LinkedIn.LinkedIn.com/company/Discover-Network


Educate Yourself:Before you begin, arm your-self with a basic knowledge of nutritional components, such as trans fats and car-bohydrates. It’s important to be able to have a working knowledge of the informa-tion you’ll be sharing. Also discuss the information with staff so that everyone is well-informed and able to answer basic questions. Guests will appreciate that you care.

Also, take the time to know where your products and ingredients come from. Talk to vendors and include them in the process; tell them what you’re doing. “Put pressure on them to provide exactly what you need; be it gluten-free pan-cake mix or non-processed veggie burgers,” he says.

Be TransparentAlways be willing to share where products come from, ingredients and their nutri-tional value. Offer to find out if you don’t know.

Communicate Your ChangesMoving to a healthier menu or nutrition labeling is a ter-rific way to promote your business and attract new customers. Brag about what you’re doing. “Just make certain changes are in place before you wave your flag.”

HOW TO SUCCESSFULLY BEGIN ANALYSIS

There are three things Guilliano recommends for restaurant owners and chefs when starting the process of menu analysis and labeling:

be the same for guests, if she in-cluded all the data. Now, she has decided to have a section of the menu dedicated to select organ-ic options, with a few measure-ments, such as calorie count.

Garrido believes that healthy cooking and dining is the future of restaurants and already does something similar. Wanting to create a niche for himself as a health conscious restaurant, he developed a popular, special ‘fit menu’ in conjunction with a local fitness studio in addition to his regular menu.

BOTH GUILLIANO AND

LOGAN HAVE HEARD

concerns from restaurateurs about liability and accuracy in labeling. Logan stresses that the key to safeguarding yourself is accurately measuring ingredi-ents when submitting to analysis and also writing accurate menu descriptions. Guilliano reiterates that grouping items together generally by calorie count or oth-er measurement will help protect you, since it is more approximate (under a certain amount) rather than exact.

Chef Marcus Guilliano


THE TIMING IS PERFECT

to begin the process of menu labeling and exploring the ad-dition (or expansion) of healthy menu choices. Future changes on menu labeling are inevitable and will be both consumer and government-driven.

Changes don’t have to be pain-ful and in the end, can be good for the bottom line. “Walmart is one of the most price-sensitive companies in the world. If they are on the bandwagon, you can be sure that it is going to pay off,” laughs Guilliano.

Find new marketsLogan states, “There are over 23 million people on a diet in the United States. That is a huge potential audience to which you didn’t have access before.” The same principal follows for dietary needs for par-ticular health conditions. For example, Garrido’s gluten-free efforts. He started providing just a few dishes and slowly created a following, which led to the menu eventually be-coming 95% gluten free. He now has a loyal following of people who frequent his restaurant mainly because of his gluten-free menu. “It’s more expensive, but I think our guests really ap-preciate it.”

Customer serviceLabeling also provides a tremendous opportunity to wave a big marketing flag. You have fresh information to share with guests, which is always news.

Innovation Nutrition labeling can also lead to clever ideas, re-vamped menus and refor-mulated products. Consider popular chains that now boast small portion options on their menus, such as T.G.I. Friday’s “Right Por-tion, Right Price”, Califor-nia Pizza Kitchen’s “Small Cravings”, and Chili’s® Grill & Bar “Lighter Choices” menu.

ADVANTAGES OF MENU LABELING

Aside from contributing to the health and well-being of customers, menu labeling has the potential to give business a big boost.


Even popular fast food res-taurants like Long John Silvers (crunchies aside), launched a low-calorie menu called Fresh-side Grille, which consists of three meals under 350 calories and 7 fat grams. McDonalds (over 32,000 locations worldwide) last year announced a new initiative to offer healthier items on its menus over the next decade, and has already incorporated several.

A new mobile phone app from FoodCalc called ‘Everyone Eats’ rolls out in mid-September. It is the first mobile match-up service that links restaurants and dishes with people based upon the di-etary needs of health conditions, such as ‘hypertension friendly’

dishes. Consumers are being armed with the tools they need to take control of their health.

In the end, it’s all about what drives the consumer and, like everything else in life, balance. The desire to spend an evening out, indulge in decadent dishes or just enjoy a good Frito pie will never go away. But balancing that with healthy options, a well-rounded menu and nutritional information will put you well ahead of the curve, keeping you, guests and your business, fit.

The Status of Federal Menu Labeling RulesThe FDA continues to struggle with issues in the menu labeling law such as what constitutes a similar retail establishment and whether alcohol is covered by the law. Earlier this year the Health and Human Services Department, which FDA is a part of, published a regulatory calendar that had menu label-ing listed in November. We will have between 6 months (FDA proposed) and a year (NRA re-quested) to come into compli-ance once the final rule is out.

The desire to spend an evening out, indulge in decadent dishes or just enjoy

a good Frito pie will never go away.


By working with a payments processor you trust, you can take some of the burdens of business ownership off of your shoulders. Let Heartland help you improve and grow your business while you concentrate on doing what you love.

To learn more, call 214.927.6209 or email [email protected]

45 State RestaurantAssociations

Card Processing

Data Security

Loyalty Marketing

Payroll Services

Choose a payments processor that won’t cut your profi ts.

You’ve built a reputation for

never cutting corners.

Exclusively endorsed by


the breakfast klubMarcus Davis | HoustonTRA Member since 2007

Marcus Davis, the owner of the breakfast klub, and his brothers earned their initial restaurant stripes at home in their family kitchen. In-spired by the flavors that their father would cook up; they honed their skills and palates right at home.

Marcus joined the management pro-gram at Chick fil A, learned the trade from an operational perspective and the rest is history. He recog-nized the need for a good breakfast restaurant in Houston, found the perfect location and opened the breakfast klub in September 2001, featuring two signature dishes: Katfish & Grits and Wings & Waffles.

Built on foundational principles of faith, family, community and em-powerment, the breakfast klub likes to treat every customer like family. As a family-owned company, they can relate to the pride you feel in pleasing the people who matter most, that’s why they promise to always provide quality prod-ucts and a great customer experience with a friendly smile… every time you walk through their door.

Davis shares his thoughts about the value of TRA membership:

What is the greatest value you receive from being a Texas Restaurant Association member?I’ve appreciated the insight and resources that membership to the TRA provides. Access to learning more about emerging trends, mar-ket research and restaurant services is a true benefit. The most valuable work connection I’ve found through my TRA membership has been in the strong relationships I’ve estab-lished with other restaurateurs and learning how they expanded their business to create new revenue streams.

MEMBER MemoirTHE BREAKFAST KLUB

The Texas Restaurant Association looks back over 75 years as members share their stories.

Find this and more stories about extraordinary TRA members at our 75th Anniversary page on restaurantville.com.


SINCE OPENING FOR

BUSINESS IN 2006,

Lamberts Downtown Barbecue has become one of Austin’s fa-vorite hot spots, renowned for its succulent barbecue, modern Texas cooking and tasty cock-tails. But as co-founder Will Bridges points out, the 200-ca-pacity restaurant boasts another amenity—specifically, sensation-al live music—that serves as a

TEXAS FOOD, TEXAS MUSICCombining Two Great Traditions

huge draw six nights a week. In fact, so integral is music to Lam-berts’ operations, the restau-rant offers not just one but two nightly shows—each featuring a different band or performer.

“First, there’s the dinner show, which lasts from 7 p.m. to 9 p.m.,” explains Bridges. “That’s when we pay homage to Texas roots music. One night it might

be Texas blues, another night it might be gypsy jazz and another night it might be country-west-ern swing. That music goes well with the dining experience. After that, there’s the late show, which is totally genre-agnostic. The early shows are in line with ex-isting Texas traditions, whereas the late shows are more about where contemporary Texas mu-sic might be headed.”


TEXAS FOOD, TEXAS MUSICCombining Two Great Traditions

By Russell HallLamberts is an exceptionally

bright beacon for Texas mu-sic, but similar scenes play out in restaurants throughout the state. Moreover, Lamberts’ eclec-tic approach reflects the diverse nature of Texas music, and its wondrously rich traditions. Dat-ing back to the mid 19th century, Texas has always been an ethnic melting pot in which old forms of music mingled and new styles emerged. As writer Jay Brake-field has pointed out, Western swing alone, which was born in Texas, incorporates aspects of country, blues, pop, big-band jazz and Latin rhythms. Similarly, “Conjunto” combines traditional Mexican music with polkas and other musical forms brought by European settlers to the Lone Star State.

“Texas’s geographic location pretty much destined it to be a melting pot for many different styles of music,” says Casey Mo-nahan, director of the Texas Mu-sic Office. Established in 1990, the Texas Music Office was the first government office created for the purpose of promoting a state’s music industry. Monahan continues: “You’ve got the obvi-ous influence from Mexico, the influence from the Deep South,

and the influence of cowboys and cowboy music. Put those things together, and you get a spirit of music particular to Texas. Much of it has to do with mixing dif-ferent ingredients together, to come up with something new.”

Lubbock native Joe Ely, the leg-endary singer-songwriter who’s taken Texas music to all corners of the earth, concurs with Mo-nahan’s assessment. “There’s a strong tradition of passing sto-ries along from one person to another in Texas,” he says. “That tradition came out of the cowboy days, or the cattle drives, where

stories were told around the campfires about things that hap-pened on the trail. Those stories turned into legends, and inspired people like Woody Guthrie to write songs about the Dust Bowl days and the Great Depression. They also inspired blues artists like Lightnin’ Hopkins and Blind Lemon Jefferson to write songs about hard times in the cities.”

Ely adds that it was the pro-liferation of Texas dancehalls—a unique phenomenon that con-tinues to be a cherished aspect of the state’s heritage—that laid the groundwork for Texas mu-

You’ve got the obvious influence from MEXICO, the influence from the Deep South, and the influence of COWBOY music.


The newly expanded MUFSO Super Show is serious business. This conference program is designed by an Advisory Board comprised of industry peers to meet the business growth and professional development needs of the entire executive suite. Featuring not only the leadership-oriented content that the 53-year old MUFSO conference is famous for, but also laser-targeted conference pillar sessions developed specifically for foodservice disciplines including operations, marketing, culinary, onsite foodservice directors – even the emerging growth restaurant entrepreneur!

More than 30 educational sessions to benefit the entire management team – all in one place, at one time, at one affordable price.

The MUFSO Super Show features an expanded educational conference program with five Conference Pillars designed to benefit your whole management team!

CRITICAL CONTENT: MUFSO Super Show features the restaurant industry’s most progressive content, spread across more than 30 educational sessions, addressing all segments and disciplines.

INDUSTRY GAME CHANGERS: Conference program features industry speakers who are reshaping restaurant strategy through innovation and breaking the traditional mold for best practices.

EXPANDED EDUCATION: We’ve combined the successful events of MUFSO, Menu Trends & Directions, WISE Conference, Concepts of Tomorrow and FM IDEAS into one “Super Show”, making this gathering for foodservice leaders an unmatched educational and networking experience.

THOUGHT-LEADING KEYNOTES: Get business insight on today’s most pressing economic and political topics and their impact on the restaurant industry as well as global competition and economic development from Jon M. Huntsman, Jr. Learn successful

MUFSO Super Show – the most comprehensive executive conference in the restaurant industry!

Sponsored by:

CSM Bakery Products

Sponsored by:

Taylor Company

Sponsored by: Butterball

Sweet Street Desserts Ventura Foods

Sponsored by: U.S. Farmers & Ranchers

Alliance (USFRA)

Operations

S U P E R S H O W

Culinary

S U P E R S H O W

Marketing

S U P E R S H O W

Entrepreneur

S U P E R S H O W

OnSite

S U P E R S H O W

customer engagement strategies from a leading social media expert named one of “America’s Top 10 Marketing Gurus,” Scott Stratten, President, UnMarketing and author of UnMarketing: Stop Marketing. Start Engaging.

INDUSTRY NETWORKING & RECOGNITION: MUFSO Super Show boasts the industry’s highest-level networking events for foodservice executives. Nightly receptions featuring innovative restaurant concept and menu ideas, awards gala highlighting top industry executives and entrepreneurs who will share their inspiring start-up and turn-around success stories and insights for sustainable growth.

RESOURCES AND PARTNERS: The Supplier Exchange features a targeted group of the industry’s leading suppliers who are dedicated to providing products and services that meet the opportunities and challenges of foodservice operations of all sizes.

Conference

PillarsAs

of 8.

1.12

S U P E R S H O W

Bigger. Better.

The best part is it all takes place under one roof, at one time, at one affordable price! For more information, visit www.mufso.com *MUFSO registration is for restaurant operators only.

Title Sponsors:

Where Foodservice Leaders Meet

September 30 – October 2Hilton Anatole Hotel • Dallas, Texas

Presented By:

TRA Members*

SAVE 25%Use Promo Code: RHMF12


sic to flourish. Texas dancehalls were in fact the precursors for the near-ubiquitous presence of music in restaurants and similar establishments throughout the state. The communal aspect of the dancehall experience—where patrons of all stripes gathered in celebration and harmony—re-mains vibrantly alive in Lamberts and other places where music is a vital component.

To facilitate the use of music in Texas dining establishments, the Texas Restaurant Association and Broadcast Music, Inc.—BMI—entered a productive partnership in 2000. Together, the organiza-tions have devoted much energy toward providing clarity to TRA members with regard to music-licensing requirements, with TRA members able to save up to 20 percent off BMI licensing fees. Founded in 1939, BMI distributes 87 cents of every dollar it col-lects to the more than 500,000 songwriters, composers and publishers who comprise its ros-ter. The not-for-profit-making organization offers membership to songwriters and composers at no cost, with an open-door policy.

“Organizations like BMI—per-forming rights organizations—are advocates of a system

whereby people are compen-sated for their work,” says Mo-nahan. “It’s extremely important, not only for restaurants but re-ally for everybody in the coun-try, to understand the value of and the significance of intellec-tual property. And it’s important that businesses understand their responsibilities, in that regard. BMI and similar organizations are the songwriter’s first line of defense in a really competitive environment. I can’t begin to tell you how many songwriters I’ve known whose first counseling came from a performing rights organization.”

With help from the TRA, BMI also serves as a sort of “middle-man” who relieves restaurants from the complexities involved in striving to comply with copy-right statutes. In serving that function, the organization allows dining establishments to focus on their goal of providing guests with the best possible dining ex-perience. “The interplay between music and dining is crucial,” says Lamberts’ Bridges. “You really can’t separate the two. We’re very proud of how eclectic our crowds are, and music is the com-mon denominator that makes that happen. Lamberts wouldn’t be what it is today, were it not for the music component.”

TRA members

save up to 20

percent off BMI

licensing fees.

CLICK HERE for more information on TRA and BMI’s partnership.

20 | September 2012 RESTAURANTVI L LE MONTHLY

TEXAS 360

Don’t Miss the 2012 Latin Kitchens, American Flavors Conference

More information available here. Space is strictly limited. To register today, call 800-888-7850.

Registration: $495

October 3 – 5 | Culinary Institute of America, San Antonio

As a foodservice professional in Texas, you see first-hand one of the biggest trends in Amer-ica today: diners craving Latin flavors. Whether you are talk-ing about beans or breakfasts, ceviche or chiles, statistics say that an ever-greater number of American diners are looking for new, difficult-to-recreate flavor and taste sensations when they choose a restaurant.

On October 3-5, the San An-tonio campus of The Culinary Institute of America (CIA) will present the fifth annual Latin Kitchens, American Flavors leadership forum exclusively for chefs, food and beverage directors and foodservice op-erators. At the conference, you’ll have the chance to taste foods from Panama and Peru and learn from chefs including Enrique Olvera of the world-famous Pujol in Mexico City; Brazil’s Rodrigo Oliveira from the cutting-edge Mocotó res-taurant in Sao Paulo; and Dante Franco of the internationally acclaimed Espacio Dolli in Bue-nos Aires, Argentina.

Rick Bayless, America’s top author-ity on Mexican regional cooking and the chair of the CIA’s Latin Cuisines Advisory Council, will also present. Topics will cover a wide range of Latin ingredients and techniques and also delve into subjects that will appeal to non-Latin operations, such as Asian influences found in Latin cuisines or the Latin American Bar: Ancient Spir-its in Modern Cocktails.

Registration ($495, which includes the full program and daytime meals) is open only to chefs, food and bever-age executives or foodservice opera-tors.


TEXAS 360

FoodGuard This online manager training is val-id anywhere in the state of Texas. Employees can take the course and the exam online and receive their official food safety manager certification.

ServSafe ManagerThis national food safety program is accepted across the United States. Mangers can take the course online and then find a proc-tored exam site; or they can take the course and exam in a classroom setting. TRA has partnered with industry leader Ace Mart Restau-rant Supply for many years to offer ServSafe classes in six cities.

ServSafe Food Handler This food handler training program is available online or via in-person training. Once an employee com-pletes the course, they take their certificate of completion to the lo-cal health department, pay the fee and then receive their official food handler certificate.

ACE MARTRESTAURANT

SUPPLY

®

Family Owned & Operated

Food Safety First Be Sure Your Staff is Certified

Most restaurants in Texas are required to have at least one manager with a food safety manager certification on duty at all times. In some areas of the state, local health authorities require food handlers to be certified as well. As September is National Food Safety Month, this is a good time to take a look at your food safety training and be sure your employees have the knowledge required to manage food safety.

TRA offers programs that provide your employees with the training they need to not only ensure you are in compliance with all state and local health department requirements, but to protect your customers from any food safety issues.

TRA members and their employees receive 15% off of all online courses and a $25 discount on ServSafe classes offered by Ace Mart.

www.restaurantville.com/certified


TEXAS 360

My Matzo Balls are Bigger than Yours!

Beverly Wren Has Kenny & Ziggy’s 1,000,000th Matzo All she wanted was lunch, but she ended up taking the Super Bowl. Just after noon Wednesday, Aug. 22, Bev-erly Wren glanced over the extensive menu at Kenny & Ziggy’s New York Delicatessen Restaurant, and then ordered the matzo ball soup, a dish she’s ordered many times in all the years she’s been coming to the Galle-ria-area restaurant.

But this day would be different—as her dish arrived so did television and newspaper cameras and report-ers. Then almost all of the wait-staff in the deli appeared tossing confetti and blowing horns. To her surprise, in that simple bowl of soup, was Kenny & Ziggy’s 1,000,000th matzo ball.

There to congratulate her and pres-ent her with prizes was Deli-maven (owner and chef) Ziggy Gruber who has been preparing since early sum-mer for the very moment the 12-year-old deli would sell its 1,000,000th matzo ball.

Ms. Wren, the lucky ball-buyer, was presented with noise, hoopla, gifts and a Kenny & Ziggy’s gift certificate worth $100. She is now the proud owner of a t-shirt that says, “My Mat-zo Balls are Bigger than Yours!” which is sure to be passed down generation to generation from this day forth.

And for the record, this is not the first 1,000,000 mark for the popular restaurant. At the end of last year, the deli had sold 1,300,625 pounds of corned beef. Coming up for the milestone will be pastrami (657,845 pounds) and cheesecake slices (681,840).

Kenny & Ziggy’s New York Delica-tessen Restaurant is located in the heart of the Galleria area and business district. For more information about the restaurant, call 713-679-8453 or visit www.kennyandziggys.com.

Jewish Herald Voice Photo by Vicki Samuels Levy

Exciting things are happening... visit our new website

www.glazierfoods.com

Glazier Foods Company | 11303 Antoine Houston, TX 77066 | 800-989-6411

A Proud Member of the Glazier Foods Family.

Now Introducing

Get Your Own MOBILE APPMobilizing your business can be simple and pain-free. We are very affordable and very quick. Now you can use the same technology that fortune 500companies are using!

• List your services, menu, contact info and more• Offer GPS check-in and QR code coupon promos• Link to Facebook, Twitter, Yelp and more!• Increase your customers and improve loyalty• Much, much, more!

817-403-0866Like

marketplace

For Advertising Information contact Joanne Pantaze at 512-273-2639 or [email protected]

WWW.BREADBASKETS.COM

• INCREASE MENU EXCITEMENT• ADD VALUE TO YOUR FOOD PRESENTATION• MINIMUM ORDER ONLY $35 ONLY $35• NO PREMIUM FOR LESS THAN CASE ORDERS

BOOST SALES WITH INNOVATIVE

TACO HOLDERS


COMMUNITY NEWS

Express Merchant Financing Improves Access to CashProviding qualified restaurant busi-nesses simple, quick access to short or long-term financing – it’s a way to access cash easily so you can focus on running and growing your busi-ness. To find out if your business is eligible or for more information about

American Express Merchant Financ-ing, call an American Express Mer-chant Financing Specialist at (855) 298-1209 and mention Promo Code NRA2012 for special member pricing until December 31, 2012.

&Ignite your PASSION TALENT for Leadership

Become the next leader in your business and community

Join the 2012-2013 LeadershipTRA Executive Series

Learn from nationally known experts in communications, business management, PR/image building and Legislative process. Five sessions held October 2012 through June 2013.

For the application and session information, visit www.restaurantville.com/ltra or call 800-395-2872.

Sponsored by:

APPLICATION DEADLINE: SEPTMBER 21


COMMUNITY NEWS

GroundersA Once-in-a-Lifetime Journey of Baseball, History, and Mentoring

by Tom Slone

Author available for FREE book signings at

your restaurant!

To order a copy contact Glenda Garrett at 817-500-5007 or [email protected]

All proceeds go to Big Brothers Big Sisters and H.O.P.E. Farm.

marketplace

For Advertising Information contact Joanne Pantaze at 512-273-2639 or [email protected]

BEFORE AFTER

• Refrigeration seals made on-site• On-site welding

• Custom stainless steel fabrication• Kason refrigeration hardware

(800) 428-7325www.sealtexinc.com

• Custom built walk-in doors and floors

TRA Sponsors 2012 MUFSO Super Show The Texas Restaurant Association has part-nered with the 2012 MUFSO Super Show as the Entrepreneur Con-ference Pillar Sponsor. Leading TRA restaurant members will present an educational session on Monday, October 1 from 11am–noon focusing on best practices of Developing Brand Ambassadors at the Unit Level.

“We are excited to be a part of the 2012 MUFSO Super Show in Dallas,” said Richie Jackson, TRA CEO. “As leaders in our industry from across the country gather in the Lone Star

State we look forward to sharing our members’ expertise through this panel aimed at entrepre-neurs.” As part of TRA’s sponsorship, all TRA restaurant members re-

ceive 50% off of the registration fee.

Managed and produced by Nation’s Restaurant News, Restaurant Hospi-tality and Food Management maga-zines, the newly-expanded MUFSO Super Show is serious business. This conference will take place September 30–October 2 at the Hilton Anatole Hotel in Dallas, Texas. The conference program features not only the lead-

ership-oriented content that the 53-year old MUFSO conference is famous for, but also laser-targeted conference pillar sessions developed specifically for foodservice disciplines including operations, marketing, culinary, on-site foodservice directors—even the emerging growth restaurant entrepre-neur! More than 30 educational ses-sions to benefit the entire manage-ment team—all in one place, at one time, at one affordable price.

For more information and to register, visit www.MUFSO.com. CLICK HERE to receive the TRA member discount code. Note that this code will only work for TRA restaurant members.


COMMUNITY NEWS

P: 972.671.4372F: 972.671.4373www.GDRA.org

Don’t miss the chance to interact with The Lease Coach, Dale Willerton during this webinar where he will answer all your questions and provide tips on the do’s & don’ts of negotiating your restaurant lease.

To register, email Adam McKeivier at [email protected]

The Lease Coach Presents Leasing Do’s & Don’ts for Restaurant Tenants

FREE webinar for TRA membersOctober 3, 2012 | 2pm

Technology Media GroupDesign | Print | Mail | Distribute

THANK YOU TO OUR CURRENT PREMIUM SPONSORS!

THANK YOU TO OUR CURRENT HOLE SPONSORS!

THANK YOU TO OUR CURRENT PRODUCT SPONSORS!

Date: Monday, October 8, 2012

Time: 12:00 pm to 7:30 pm

Location: Hackberry Creek Country Club 1901 West Royal Lane Irving, Texas 75063

Register: www.gdra.org/2012golf

Purpose: The GDRA Golf Tournament is our biggest fundraiser of the year. We are planning a fun event where guests can network, play golf, enjoy a day off work, & support the efforts of the Dallas Chapter of the Texas Restaurant Association!

Lunch: Provided by Hackberry Creek Country Club

Dinner: Provided by Outback Steakhouse

Format: 4 PERSON SCRAMBLE

Agenda: 10:00 AM SPONSOR CHECK-IN OPEN / TEE SET-UP

11:00 AM GOLFER CHECK-IN OPEN DRIVING RANGE PRACTICE & NETWORKING

12:00 PM SHOTGUN START! 18 HOLES OF GOLF WITH GAMES & PRIZES!

6:00 PM AWARDS CEREMONY & DINNER PROVIDED BY OUTBACK STEAKHOUSE


COMMUNITY NEWS

P: 210.734.7663F: 201.734-7669www.sarametro.com

Giving Back to the Educational Community! Partnership Opportunity for all School District and University Employees!

Red McCombs PIE Program partners with San Antonio Restaurant Association (SARA) to give educational PIE mem-bers special menu discounts. In return, Red McCombs PIE program will pro-mote SARA members on the website, www.RedMcCombsPIE.com.

The Red McCombs Pie Program

All SARA members and their employ-ees will get a piece of the pie with the Red McCombs Partnership in Education Program. Members qualify for special discounts on new or used vehicles and a 15% discount on parts and services for up to $250 from any one of our participat-ing dealerships. (Not in conjunction with any other discount or special).

The McCombs family will also donate $100 toward the SARA non-profit foun-dation for educational scholarships with

the purchase of any vehicle from any one of our participating dealerships. A certif-icate for this donation must be filled out at the time of purchase.

All member employees must provide a photo ID with proof of employment to receive all special discounts.

For information on vehicle purchases, parts and services contact Mr. Pedro “Speedy” Gonzalez, vice president of operations, McCombs Enterprises via email at [email protected] or call 210.256.5231.

SARA members interested in getting their restaurant and special offer listed on the PIE program website should con-tact the SARA office at 210-734-7663.

SARA and Red McCombs Partnership In Education Program


COMMUNITY NEWS

P: 713.802.1200F: 713.802.2770www.GHRA.com

To commemorate 75 years of serving the Houston region, GHRA will conduct a series of events and activities that cel-ebrate the nearly 60,000 employees and 3,900 area restaurants who contrib-ute to the success of Houston’s dining in-dustry on a daily basis. In addition, the GHRA will honor some of the industry’s most successful entrepreneurs and busi-ness people.

“We are honored to celebrate 75 years of serving Houston,” said GHRA Presi-dent, Reggie Coachman. “Our employ-ees are the most important ingredient in our incredibly successful recipe here in Houston, and this special occasion gives us the chance to say thank you to them as well as share how, through hard

Association to Commemorate Anniversary by Recognizing Past and Present Employees and Highlighting Industry’s Impact on the Community

work and determination, many Housto-nians have accomplished the American dream.”

Anniversary activities will include con-tests, special events at select Houston restaurants, giving back and more. The GHRA is also launching a 75th Anniver-sary website that will provide updates on events and industry news.

The GHRA, a chapter of the Texas Restaurant Association, was founded in 1937 by restaurateurs who gathered to discuss issues Houston restaurants faced and has grown to become Texas’ largest local restaurant association. The TRA also has been celebrating 75 years of serving the Texas restaurant industry throughout this year.

The Greater Houston Restaurant Association Celebrates 75 Years of Serving Houston


COMMUNITY NEWS

From the March 1957 Cover of The Chuck Wagon

North Texas Chapter Hosts Hotter than Hell Spaghetti Supper

TRA President Scott Plowman Visits Lubbock Chapter

This was the 30th year that the North Texas chapter has hosted the Hot-ter than Hell Spaghetti Supper which feeds participants in the Hotter than Hell 100 bike ride. This year local res-taurateurs and volunteers fed 3500 people in just three hours. They start-ed working on the sauce at 6am and ended up serving 1000 pounds of spaghetti and 275 gallons of sauce.

Oct 9 Burgers & BeerOur annual cookout with unlimited burgers and beverages for the price of admission. Sponsored by James Coney Island, Coca Cola Refreshments, Sysco Houston Inc., Heartland Payment Systems, US Foods and Ben E. Keith, guests will enjoy delicious burgers and ice-cold beverages, while mingling with friends, at one of the hottest bars in Houston.

Oct 16 Membership Mingle with The Lease Coach Oct 23 Heineken for a Heart

The Heineken with a Heart program is a collective effort of Heineken USA, distributors and retailers. Local residents 21 years-of-age and older are invited to the events, where business leaders, local personalities and neighbors socialize and support a local cause. In exchange for a modest donation to the charity, attendees enjoy appetizers and ice cold Heineken and Heineken Premium Light.

All proceeds raised at Heineken with a Heart will be donated to the GHRA and Montgomery County Restaurant Association education/scholarship initiatives.

Nov 12 Education ConferenceAt this full-day conference, restaurateurs, managers and chefs will have the opportunity to learn about the trends and issues affecting our industry. Topics include: Marketing, Accounting/Restaurant Finance, Government Affairs, Labor Law, Menu Trends, Menu Costing, Catering, Certifications.

For more information, contact 713.802.1200 or email [email protected] and visit www.ghra.com.

Greater Houston Restaurant Association Mark Your Calendars! Chapter News


COMMUNITY NEWS

SEPTEMBER 18 Texas ProStart Teacher Roundtable, Greater Dallas Restaurant Association

SEPTEMBER 23 TRA Education Foundation Board of Directors Meeting, Corpus Christi

OCTOBER 4 Texas ProStart Teacher Roundtable, Tarrant County Restaurant Association

TRAEF EVENTS

SEPTEMBER 13 Board of Directors Meeting, Coastal Bend Restaurant AssociationSEPTEMBER 18 Chapter Meeting, Lubbock Restaurant Association Power Hour: TABC & You, Greater Austin Restaurant Association President’s Dinner, Tarrant County Restaurant AssociationSEPTEMBER 30 Putting for Politicians, Coastal Bend Restaurant AssociationOCTOBER 1 Golf Tournament, El Paso Restaurant AssociationOCTOBER 8 Golf Tournament, Greater Dallas Restaurant AssociationOCTOBER 9 Chapter meeting, Rio Grande Valley Restaurant Association Chapter meeting, Sabine Area Restaurant Association Taste of San Angelo, San Angelo Restaurant Association Burgers & Beer Cookout, Greater Houston Restaurant Association

SEPTEMBER 23-25 TRA Board of Directors Meeting, Corpus Christi

TRA CHAPTER EVENTS

TRA EVENTS

Check out the TRA Calendar at restaurantville.com for a complete list of events!

SEPTEMBER 17 – 18 Introduction to Restaurant Management, Dallas

ServSafe classroom training at Ace Mart locations around the state. ServSafe Proctored Exams given at TRA offices in Austin, Houston, Dallas and San Antonio. Register today!

TRAINING

CALENDAR OF EVENTS HIGHLIGHTS

SE

PT

EM

BE

R 1

2V

– O

CT

OB

ER

9


COMMUNITY NEWS

Jackson Lewis LLP...................................................... AustinPepsiCo Foodservice ................................................. AustinScott, Douglass & McConnico, LLP ........................ AustinAuguste Escoffier School of Culinary Arts .......... AustinPelons / 508 - Austin, LLC ....................................... AustinHoover’s Cooking ........................................................ AustinOpal Divine’s Freehouse ........................................... AustinCosta Brava Bistro .................................................... BellaireVermillion Restaurant & Watering Hole ......BrownsvilleRestaurant Cops, LLC ....................................Canyon LakeChuy’s ............................................................ College StationGrub Burger Bar / Napa Flats, LLC ...... College StationTaqueria Jalisco .............................................Corpus ChristiHiland Dairy ................................................................... Dallas

Myck Resource Group, LLC ....................................... DallasTravis Wolff, LLP ........................................................... DallasTwomey Concepts ....................................................... DallasMeyer’s Elgin Smokehouse ......................................... ElginHooters Of McAllen ................................................. McAllenAppetize Media ............................................New BraunfelsChuy’s #10 .......................................................... Round RockBug Express Pest Control ................................San AngeloKirk Marketing Solution .................................San AntonioUnicorn Centers, Inc. .......................................San AntonioRoMo’s Cafe .......................................................San AntonioLasagna House ...................................................Sugar LandSpare Time Family Entertainment LLC ................TempleCafe Homestead ............................................................Waco

WelcomeNew Texas Restaurant Association Members

ADVERTISING INDEX

DISCOVER ......................................................................... 10

HEARTLAND .................................................................... 14

MARKETPLACE ........................................................23, 25

CLIPPER MILL

GLAZIER FOODS

SEAL TEX

SKEET-R-GONE

TIME GROUP

THE LEASE COACH ....................................................... 32

MUFSO CONFERENCE .................................................. 18

Are You Getting the Most Out

of Your TRA Membership?If you haven’t created an account on the new restaurantville.com, then the answer is no! You will find member’s only content, register for events and receive member discounts. It’s easy to do, just click the button below to learn how.

Attn: Texas Restaurant Tenants!

.COM

Rent Too High? Lease Renewal? New Lease?

1 (800) [email protected]

A One-on-One Interview with

The Lease Coach CD Approx. 40 min.®

.COM

© Copyright – All Rights Reserved.

[email protected]

Did you miss my leasing seminar at the recent Texas Restaurant Show? I've been speaking at

Restaurant Shows in California, Florida, New York – and on Oct 15-19 I'm returning to Houston, San

Antonio, Austin and Dallas to give Power Hour sessions (contact your local association chapter for

locations and times).

Whatever you do, don't sign a commercial lease or lease renewal before requesting my Free CD –

Leasing Do's & Don'ts for Restaurant Tenants. Simply email your CD request to

If your restaurant lease is coming up for renewal - if you are planning to open a

new location – or need a midterm rent reduction, email me today for a free

30-minute “Ask the Expert” telephone consult and let's talk about how

The Lease Coach helps tenants pay less rent for the space you lease!

Dale Willerton

The Lease Coach

[email protected]

[email protected] (800) 738-9202

TheLeaseCoach.comRequest your

FREE CD

Don’t miss my upcoming

Lease Negotiating Webinars

for Restaurant Tenants

presented by the

Texas Restaurant Association

Oct 3 and Nov 14, 2012.

Tenant Leasing Services

beyond the greens | restaurantville monthly, september 2012

Documents

e n t s20 texas

o n t h lyr e stau r

t u r e s

subscribef e

texas food

texas music

o n t h lyprehensive

contentsd e p