Food and Beverage Trade Publications Help to Grow Your Business

People working in the food and beverage business have notoriously hectic schedules and crazy hours; however, like any other professional, they need up-to-date information about what’s happening in the business to maintain and successfully grow their businesses.
So, what’s the secret to success? How do you keep the business running smoothly and consistently, yet continue to challenge and excite customers?
There is an array of publications on the market today that will help restaurant and food and beverage professionals to not only stay afloat, but to maximize their success in the industry. Some are national and others, regional. Here’s recommended reading for East-coast dwellers:

National
Nation’s Restaurant News (NRN): Based in what many consider the food capitol of the country — New York – NRN covers food service only. Every week, NRN is the primary source of food service news, trends and information for the food service industry.
Their staff includes CIA graduates, a Pulitzer Prize recipient, six former restaurant/hotel/on-site executives, a former saucier chef, a food columnist for the New York Times, and a former food critic for the Dallas-Times Herald.
NRN covers breaking news in the industry. Their most-read story for the month of March was about the recent USDA meat recall. They reported that food service industry experts are calling on the U.S. Department of Agriculture to step up its food safety efforts after federal inspection regulations were flouted at a California meat processing plant last month, resulting in the largest beef recall in U.S. history and dealing a blow to consumers’ confidence in the food supply.
NRN also covers financial issues, health and nutrition, recipe ideas, food safety, operations, labor, marketing, and more.

Regional
Southeast Food Services News (SFSN): According to the 2006 U.S. Census Bureau report, four of the ten fastest-growing states are located in the southeast and SFSN serves that population of food service professionals.
SFSN was the first regional publication in the U.S. Founded in 1978, they realized a need for a regional publication that addressed local flavor. Currently, they cater to: Alabama, North Carolina, South Carolina, Mississippi, Tennessee, Georgia, Florida and Virginia. Their aim is to publish current industry news and trends, while cultivating a sense of community among food service professionals.
“We are different from other publications in that we came up through the manufacturing side of food service,” Elliott Fischer, marketing Director for SFSN, said. “We have a crystal clear sense of how food service manufacturers market their products and distribute to reach various customer segments of the food service industry such as schools, restaurants, hotels/motels, hospitals, and nursing homes.”

SFSN understands how all of this fits into the food chain, and as a result, this leading southeast food service publication that started with approximately 10,000 readers now has over 23,000. Each issue is packed with pictures and stories featuring new products and services available to food service operators. It covers the backgrounds and trends that shape the food service industry, and keeps readers up-to-date with the latest in chef profiles, operator features, franchise updates, and more.
One advertiser explains how SFSN has helped him: “We have advertised with SFSN for the last 15 years with excellent results and receive many leads from the paper. The ‘It’s New’ section is most effective with all new products and also a great way to reintroduce an existing item,” Scott Kennedy, Zone Manager South Vie de France Yamazaki, said.

Foodservice East
Foodservice East, the business-to-business publication for the Northeast food service industry, began life in 1926 as Hotel & Restaurant News in Boston, MA. Through the years, the paper, became Lodging & Foodservice News, and was a leading source of news and information for New England food service operators.
In 1960, the publication was transformed into Foodservice East, a quality tabloid paper, dedicated to editorial excellence. They provide news bytes which are snippets of the latest in the food service industry. For instance, they recently announced that gourmet coffee consumptions hit a new high. Daily consumption of gourmet coffee beverages jumped to an unprecedented high last year with 17 percent of the overall adult population partaking, up from 14 percent, according to new data from the National Coffee Association’s 2008 National Coffee Drinking Trends (NCDT) market-research survey.
Their “Secrets to Success” column is an ongoing series of interviews with chefs, restaurateurs and food service operators. It examines the paths taken to professional recognition and acclaim.

All three publications provide job classified sections for people in the food service industry and try to cultivate a sense of community, whether national or regional.

Thoughts on food and beverages – Part 25

Unfortunately our society has learned that by marketing adult things to children sells. Ie the rum and coke soft drink. Not long ago 7-11 was carrying a energy beverage called cocaine. Thy continued carrying it until some parents started saying how unethical this drink was as it its name spelled out in what looked like lines of coke. Until we as a society say this is no longer acceptable it is only going ot continue happening. Ads in teen magazines show nothing but sexy girls that are way to thin, literally telling the girls thats the only way to be. Shows on television are doing nothing but marketing sex appeal to our youth. Then have those that just sit back and wonder why we are having so many pregnant teens. I watched tyra banks late at night awhile back. She was interviewing a panel of teens from cali. I think. All of these children admitted to having sex. Some even told stories about attending sex parties where there’s just mattresses laid outside on the ground and 200 kids are having sex. I was both shocked and intrigued by all of this. I only graduated 6 yrs ago and I dont remember the kids being quite that bad. I think that until our society steps up and says no more we are going to continue the downward spiral of childhood and at some point we will have more children acting like adults then we would acting like kids. Where do you draw your limit?

Thoughts on food and beverages – Part 18

FOODS THAT BOOST YOUR MOOD

There are many things we can control just by altering our diet and our lifestyle choices. And yes, certain foods can boost our moods. Eating and/or drinking certain things can increase our happiness and help with stress relief.

Changes in blood sugar levels affect your mood. Feeling tired can also affect your mood. And of course when one is depressed one is not full of happiness and needs stress relief.

Moms and Doctors have been telling us for years to eat our leafy green vegetables. We should listen. Leafy greens act as a natural antidepressant and they’re a lot cheaper than prozac and xanex and have no side effects. A lack of folic acid has been linked to depression and green vegetables are packed with folic acid.

Omega-3 fatty acids have also been shown to reduce feelings of depression, and pumpkin and sunflower seeds are very rich in omega-3 fatty acids.

Another factor affecting our happiness is a lack of proper sleep. Studies have shown that folks who get a good night’s sleep are in much better spirits, healthier, more productive and even live longer. In a recent study by the British Cheese Board, 72% of volunteers had a very good night’s sleep after eating different cheese before bedtime. Guess that busts the old wives tale about cheese causing nightmares. Cheeses contain tryptophan, a mood-enhancer our bodies use to make serotonin, the happiness hormone, and calcium, which makes melatonin, a hormone that regulates sleep.

Another food that can add to our happiness is bananas, containing tryptophan and filled with enough levels of potassium to give stress relief. Bananas also contain vitamin B6 which helps regulate blood sugar helping to regulate our moods.

We’ve all heard by now that sunny days cause happiness. Vitamin D raises serotonin (the happiness hormone) levels and our bodies produce vitamin D just by being exposed to sunlight. So what should we do on cloudy days? Have some oily fish, (salmon or mackerel), one of the few foods containing happiness producing levels of vitamin D.

Pasta is another happiness hormone producing food. Lately pasta has received a “bad rap” as an evil fattening carbohydrate, however if we exercise and eat pasta moderately it can elevate our happiness without extending our waistlines.

Pate may not be real popular with everyone but it is very good at boosting happiness and a good source of stress relief. Chicken liver pate to be exact. It’s an excellent source of iron. Women should have 14.8 mg of iron per day and men should have 8.7. Iron helps supply oxygen to the brain, helping us feel good and also helps fight fatigue lightening our mood.

Avoiding certain foods and drink can also increase our happiness and aid in our stress relief. Soda pop, candy and other artificial sweetener containing foods and drink can create a radical spike in blood sugar which will always result in a blood sugar crash.

For more information jump online and check out www.webmd.com, or www.healthyliving.com, both are good sources of information on foods that can boost your mood.

Thoughts on food and beverages – Part 51

Recently at a fine dining establishment in Boston a woman ordered a Stoli Doli, which is a pretty strong drink that consists of straight up Stolichnaya Vodka that’s steeped with pineapple for three days. Now, when you order a drink at this particular establishment, you get a glass of ice water. Just a nice gesture that is actually common in a lot of places. At this restaurant they use Fiji Water, a pricey brand of bottled water. This woman who ordered her Stoli Doli, was given a glass of ice water, compliments of the house, to which she replied, “Could I have Fiji water please?” The bartender must have felt pretty good about that, as it was already Fiji water, but upon informing the guest of this she was met with only an unhappy, “why did you put ice in it?” the reason, of course being simply that it was a glass of ice water, which contains two ingredients, ice, and water. So, upon explanation of this the woman informed the bartender that she, in fact, worked for Fiji and that putting ice into a glass of pure artesian water ruins the integrity of the water.

I’m sure that she is correct, if you add ice made out of tap water to a glass of pure artesian water, you do not have pure artesian water anymore. The problem is that nobody thinks about that, and if you really want a glass of pure artesian water at a restaurant you should probably specify, that you don’t want ice in it because everybody in the world who doesn’t work for Fiji, wants ice in their water. Why? It’s because you really can’t taste the difference. Our systems are much better at detecting differences in temperature, not the difference between the taste of two slightly different mixes of tasteless substance. But instead of calmly explaining the problem and asking for a glass of water without ice, this woman chose to become angry and demand to speak to a manager.

I can tell you if I was the manager of that restaurant I would have thrown that woman out. If you don’t have anything to do but complain about little things, maybe you should look at the big picture. Also I guarantee that after drinking her glass of vodka this woman would not be able detect the integrity of her Fiji water, which again, was totally free and unsolicited.

Thoughts on food and beverages – Part 2

Food and Beverages – why do we consume so many different varieties of food and beverages? It is our freedom and right to eat what we want. Foods can make us feel better, foods can take an emotion stress day and turn it around. Beverages of the alcohol type can make people forget their stress, and can tempt the young to try. Are these real reasons that we should use foods? I love most all types of foods, and can crave certain items, but I have learned to watch what I eat and use a non food to make me feel better. There is nothing wrong with eating what ;one loves, but in this day and age, we need not to gorge and eat too much. What needs to be done is to plan your meals each week with room to splurge every once in awhile. If you go to the ballpark, most people have to have a stadium “dog” – go ahead, just make that your dinner. In the hot dog days of summer, we must have that ice cream cone. Go ahead and have one, but do not overdo. Do you real need the extra large cone to satisfy your taste, or could a small cone satisfy the taste buds just the same. Food can be fun, so plan your creative meals and try new dishes. Plan a cookout, plan new dishes, and try new ways to spice up an old dish.

Thoughts on food and beverages – Part 50

Fast food is the food served commercially which takes only a few seconds to assemble, is palatable and affordable.But in an attempt to meet the taste requirements at a low price,Several Nutritional compromises are made.Fast Food puts us at greater risk of Diabetes,Hypertension,Heart Attack,Cancer and Obesity as fast foods are usually high in Cholestrol,Sugar,Sodium,Additi ves and Preservatives,each of which has been linked to development of Chronic Degenrative Disorders.Junk food is furthur low in protective components like Fibre and Antioxides.

Many fast foods furthur have a wide variety of Chemical Additives,used to Preserve,Emulsify,Colour and otherwise enhance the products to ensure Uniformity, Taste and Profitability.These may impose health risks.Monosodium Glutamate is often used as a flavour enhancer ,and can lead to Headache,Tightness in the Chest,and a Burning Sensation in the Fore-Arms and Back of the Neck.A rainbow of Fast Food Dyes give colour of Pink Strawberry Shake,Green and Purple Candy,and Lemon-Yellow Softdrinks.For decades,these Coal Tar Dyes have been suspected to be Toxic or Carcinogenic,and many have been banned.Safety questions swirl around the few that remain Butylated Hydroxy Anisole and Butylated Hydroxy Toluene are two closely related chemicals added to prevent Oxidants and Retard Rancidity.Very harmful chemicals is processed foods such as Potato Chips,Pre Sweetened Cereals,Chewing Gums and Soup Cubes,are added to frying oil in fast food restaurants.Caffeine us added to almost all Aerated Soft Drinks like Colas and Orange drinks.The fat used by fast food retaurants in India is Hydrogenated vegetable oil.It is deleterious to health in more ways than one.It is not metabolised by the body like Natural Fat is ,causing an increase in Blood Cholesterol levels and Clogging of Arteries.Most eating places heat the same oil again and again,thereby creating several harmful Carcinogenic substances.Largely due to increased consumption of fast and processed food in past eighty years,a fat intake has increased about 20% and sugar consumption has gone upto 40%.Consuming more calories from fat or refined sugar also displaces fresh fruits and vegetables,milk and other nutrients packed foods from our diet.We loose out on the Fibre,Vitamins,Minerals and other protective foods.We need to protect us against Heart Attacks,Cancers,Diabaetes and other degenrative diorders

Thoughts on food and beverages – Part 20

I remember my Gran had a saying that, “A little of what you fancy does you no harm.” While I can relate to and sympathise with that sentiment to a certain extent, I also believe that if each one of us were to put a little more “thought” in to what we are actually eating and drinking, our states of health and well-being would drastically improve.

It is true to say that no two tastes are the same and we all have our favourite foods and drinks. I am perhaps fortunate in that my great food passions are things like fresh fish, garlic and lamb as opposed to fast food burgers, Chinese takeaways or even chocolate. What I therefore tend to do is think of all the base ingredients I class among my favourite foodstuffs and come up with an ever increasing variety of tasty and nutritional recipes incorporating them.

Try sitting down for fifteen minutes with a notepad and pen. List your favourite basic foodstuffs. This list may include things like chicken, beef, tomatoes, celery, strawberries, bananas – the possibilities are endless. If you are so inclined, devise your own recipes using some of your favourite ingredients, or alternatively, search the web for – purely as an example – “Chicken and tomato recipes.” You will find there are an infinite number of ways in which to prepare meals suited to your own particular tastes which will be beneficial both to your body and your mind.

Maybe the kids only like “Big Macs” and “KFC?” Make your own burgers with recipes obtained from cookbooks, the Internet or your own head and spend some time making them look like “Big Macs.” If they don’t like certain foodstuffs, arrange their meal in the shape of a happy, smiling face and encourage them to try and develop a taste for more beneficial sustenance.

Our health is one of the greatest possessions each of us has. With a little bit of thought, we can go a long way towards keeping it intact!

Thoughts on food and beverages – Part 34

Why is the world round? Why did the chicken cross the road? When will I die? You know the really most important question I ask everyday is: What shall I eat? Should I get a sushi roll with soft-shelled crab tempura, spicy salmon and white tuna combined or do I feel like a mughlai chicken. I know you say I’m being superficial but really these food questions are so viscerally important because they are going to be a part of me. I dont want to gobble down in a hurry, a sloppy extra-sweet carrot cake from Village inn. If I were to pile on a little extra fat cells or adipocytes[I can get scientific when I want to], I rather do it with something as rich as a extra-lite Haagen Daaz Dulce de Leche or with some molten lava flourless chocolate cake with a dollop of extra-lite vanilla ice-cream. Gosh. even the language of love is infiltrated with food. Honey. Sweetie-pie. Pumpkin. Muffin. Trust me when your wife is nagging, it’d be good if she was something you could eat, though I’m not sure about her becoming part of you and such.

I fail to comprehend how the neanderthals roamed the world with such untrained palates.So much they were missing out!

And, I just can’t imagine people spending their entire lives becoming that accomplished individual, the perfect partner [you know the ones that are listed for on match.com]. They want to be that career-oriented, family-juggling, goddess for “THE ONE”. Do these people not know the pleasure that lies in eating? I don’t plan on watching my X-axis thats gonna bulge out anyway when I have children. Why not just do a instant tummy tuck [i.e hold your tires in] when you were that favorite extra tight shirt that you knew wasn’t going to fit you anyway?

I plan my day around the food I will have and I recommend you do the same.

Morning: Coffee or Cafe Latte with double shot espresso, granola+blueberries+2%milk.

Mid-morning: Extra tiny pretzel from the corner shops in NY.

Lunch: When in doubt, do sushi.

Tea: Chocolate croissant from Le Pain Quotidien and a medium sized cappuccino.

Dinner: Please freak out. You have behaved all day.

Thoughts on food and beverages – Part 32

I loath the taste of coffee.I cannot abide it touching my taste buds…I hate it. Now isn’t it strange that one of the things I hate to taste so much also produces one of my favorite smells. I love the smell of coffee.If taste and smell are so closely connected then why do I have such an diverse reaction to coffee. It seems a cruel twist of fate that whilst the rest of the world can enjoy the vast varieties of coffee I am left as a coffee wall flower. I like what I see. I like what I smell but I don’t want to puke.

The term taste ad version comes to mind. Either I have learned to dislike coffee at some point in my dark and distant past or my DNA is simply programmed that way. If the latter is the case then one can imagine a coffee gene being a part of every human on the planet and by some strange combination of genetic chance mine has a recessive component to it.

Coconut is almost as disgusting to me as Coffee and every Christmas I hate playing the sweet tin version of Russian Roulette. If I eat either in error I move to the bathroom quicker than Carl Lewis. So why should ordinary foods cause such adverse reactions? I’m sure there are millions of people who are adversely sensitive to certain foods. As far as we know these foods do us no harm in moderate amounts so why does our body’s scream at us not to ingest them? If anyone has an answer I would love to know. I long to be accepted in the brother hood…or sisterhood of Starbucks. To not only savor the smell of the Coffee but find sweet satisfaction in sampling it’s varied delights. To gain acceptance amongst my peers rather than be excluded from a club which seems to contain the entire population of the planet. To not approach every box of chocolates which has lost its sweet index with suspicion. Until that day I will have to make do with a nice cup of tea

Protect Yourself Against Food and Beverage Allergies

In a day and age where most of us are used to buy whatever we want, where there is an overload of supply and produce problems start popping up just because of this overload. Our supermarkets are stocked up with products that were not part of our original diet and because of the improvement of growing techniques and transportation, many foreign products are now available all year long.

Whether this is a good thing or not is not what I am discussing here, but the fact remains that many people are not fully able to actually enjoy all these products and beverages because of the sensitivity they might have developed over time.

Some foods and drinks can actually make us feel uncomfortable because our dietary habits have changed so much in a very short period of time and many people are plagued with all sorts of food allergies, seeing the possibilities they are able to use reduced to a smaller amount of different foods.

Ingesting certain ingredients that our body can not process because we do not have the particular enzymes needed, can actually trigger food sensitivities without us realizing that we are starting to develop an allergy.

Many people suffer from all sorts of symptoms like constipation, diarrhea, IBS, skin rashes, coughs, headaches and gas, without related those symptoms to the foods we eat and the allergies we are prone to.

Allergies are a response from our immune system to some allergens or ingredients that are contained in our diet and have a bit of a different symptomatology. Most common symptoms are swellings and itches, vomiting or in really serious cases, anaphylactic shock.

It is easy to understand that all these reactions can really make somebody feel miserable, and reduce the joy of life in general, having to always watch just which ingredients are added to their diet. Imagine you have to stop eating milk, eggs, nuts or seafood, just because you have developed a sensitivity that eventually grew into a full blow food allergy.

I am pretty sure that full blown food allergies put a severe pressure on the life of anybody suffering from it, and I can only imagine just how happy they would be to learn that there are actually ways to regain the possibility of consuming foods and drinks that were previously prohibited.

If you are able to improve your immune system, for example by taking a daily supplement of pure high quality aloe vera, and thus improving the quality of life and ensuring that food allergies are not going to be an issue, I am sure you can see the health benefits Aloeride hold.

This of course does not mean that Aloeride will automatically deal with every and any food allergy and that after taking just one pill you will be miraculously cured, however many patients with allergies have reported favorably after having used Aloeride for a longer period, noticing big improvements in their immune system and therefore being able to slowly start adding all different sorts of foods they could not tolerate before.

You should of course always ensure yourself of a healthy diet but knowing that Aloeride offers you the opportunity to start appreciating the joys of simple things like food again, is in itself worth trying out which health benefits it will give to you.

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