FSR magazine April 2018

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Contents 11 FoodNewsfeed.com April 2018 No. 53 25 33 First Course 11 Cauliflower Power When California Pizza Kitchen announces its newest crust is made of cauliflower—that’s when you know a once fringe ingredient has gone mainstream. 12 Waste Not. Earn More. A handy infographic explaining how reducing waste can send lost revenue back to your bottom line. CheFs & ingredients 22 Moves Toward Middle Eastern Bright, simple, and wholesome ingredients from Israeli, Greek, and Middle Eastern influences shine through on modern menus. 25 Reimagined, with Respect to Roots When developing authentic menus, staying true to a specific cuisine while also flexing creativity is easier said than done. Liquid inteLLigenCe 33 For Sake’s Sake Now is the time to explore sake. 35 How to Host an Imported Beer Dinner Create a menu that marries global cuisine with imported beers. BaCk oF house 72 An Oklahoma City Star on the Rise PERSPECTIVES At just 33, restaurateur Rachel Cope has taken OKC by storm with five concepts. 75 A More Human Touch of Tech FINANCE Streamlined operations through new tech never come at the expense of customer care. 77 The F&B Bookkeepers SERVICE How specialized accountants can make all the difference. 80 Where Chefs Eat DANNY MENA The co-owner of new Bushwick traditional Mexican café La Loncheria lists his neighborhood haunts. CORRECTION: The photo of kevin Burke in the rising stars feature on page 56 of the march issue was taken by Taylor made Photography. Also in this issue 4 highlights from Foodnewsfeed.com 6 Brand stories 8 editor’s Welcome 78 Advertising index FSR is a trademark of Journalistic, Inc. and the content of this magazine is copyright © 2018 Journalistic, Inc. All rights reserved. Printed in USA. The opinions of columnists are their own. Publication of their writing does not imply endorsement by Journalistic, Inc. FSR magazine (ISSN 2325-2154) is published monthly by Journalistic, Inc., 101 Europa Drive, Suite 150, Chapel Hill, NC 27517-2380. Periodicals postage paid at Chapel Hill, NC, and at additional entry points. SUBSCRIPTIONS: (800) 662-4834, www.FoodNewsfeed.com/subscribe. FSR is provided without charge upon request to individuals residing in the U.S. meeting subscription criteria as set forth by the publisher. POSTMASTER: Send address changes to FSR, 101 Europa Drive, Suite 150, Chapel Hill, NC 27517-2380. No part of this magazine may be reproduced in any fashion without the expressed written consent of Journalistic, Inc. ThinksTock / Lori Luo, Ani rAmen house / hAikArA sAke / ThinksTock 2 APriL 2018 FOODNEWSFEED.COm
Fries, reimagined. (It’s amazing what a little twisted thinking can do.) Offer a new shape on an old favorite. High-margin SIDEWINDERS Fries turn up the front-of-house fun and push plate coverage over the edge. With long hold time, recipe versatility, and bold flavors, SIDEWINDERS Fries are destined for signature status on your menu. Exclusively from Simplot. Learn more at simplotfoods.com/sidewinders. © 2018 J. R. Simplot Company SIDEWINDERS is a trademark of the J.R. Simplot Company. Our unique SIDEWINDERS Fries are proprietary and patented under one or more patents and pending patent applications. See www.simplotfoods.com/patents for more details.
Page 1 and 2: NO. 53 FULL-SERVICE RESTAURANTS : S
Page 3: April 2018 No. 53 ® 38 46 Fresh ta
Page 7 and 8: The Brand ShINES ON. The Stands Alo
Page 9 and 10: Idaho ® Potato Pairings Idaho® Po
Page 11 and 12: EVERY VINE TELLS OUR STORY SUSTAINA
Page 13 and 14: First course thinkstock Versatile c
Page 15 and 16: Find your Ispirazione Italiana What
Page 17 and 18: Two-Way Radios bring more to the ta
Page 19 and 20: IngredIents Middle Eastern and Medi
Page 22 and 23: Master’s Reserve ® Renewal cut
Page 24: CHEFS & INGREDIENTS INGREDIENTS Mov
Page 27 and 28: Trending Chefs & i ngredienT s Reim
Page 29 and 30: SponS ored content How Kitchen Equi
Page 31 and 32: Custom Savory Sauces The only limit
Page 33 and 34: Prepare To Fry Your Best. 1 2 3 4 5
Page 35 and 36: l iquid i ntelligenC e W ine people
Page 37 and 38: Liquid i nteLLigence Beer ThinksToc
Page 39 and 40: SPONSORED CONTENT COURTESY OF FABIO
Page 41 and 42: MARLA MARTINEZ PARTICIPATES IN THE
Page 43 and 44: COMPETITIONS Chef Lance Nitahara, a
Page 45 and 46: COMPETITIONS LUCID COCKTAIL CLASSIQ
Page 47 and 48: their businesses,” Yeagy says. Th
Page 49 and 50: MIDDLE EASTERN CUISINE THINKSTOCK R
Page 51 and 52: Middle eastern Cuisine nature funky
Page 53 and 54: ShakShuka iS perhapS the moSt iconi
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Wealthy families might slaughter a
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Choosing a new location in another
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REAL ESTATE Paige HosPitality grouP
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REAL ESTATE rants will always be ou
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REAL ESTATE rant, which doesn’t l
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Trending on the Menu April 2018 //
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The inventor & world leader in food
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Custom Deert Sauces Sooooo sweet! F
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REVENOW ENGAGE New Guests • INCRE
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Check out FSR’s website, Food New
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OUTDOOR WALK-IN COOLERS&FREEZERS EN
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Service By Kevin Hardy A More Human
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Finance By Jessie szAlAy The F&B Bo
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What Do All These Highly Successful
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Convenience never tasted this good!
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FSR magazine April 2018

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