MRM News Bites: Cooking for a Cause, Free Inventory App and Baseball Bets on This Week’s Plate
2 Min Watch By MRM Staff
Each week, Modern Restaurant Management magazine compiles restaurant industry headlines in MRM News Bites. This week, we feature an opportunity to see some of the world’s best chefs cooking for a cause, a free app, and the World Series food connection. Send items of interest to Content Director Barbara Castiglia at firstname.lastname@example.org.
Cooking for a Great Cause
Hosted by Family Reach National Advisory Board President, Chef Ming Tsai, Cooking Live! brings together the nation’s top celebrity chefs for an evening of wining and dining on Monday, Nov. 14. Guests watch up close as chefs give LIVE! cooking demos before serving a five-course meal in New York City. Each dish is inspired by our special guests of the evening: The families battling cancer that Family Reach has supported Family Reach Foundation is a financial lifeline to families fighting cancer.
For more than a decade, Family Reach has helped families with a sick child or parent pay for the simple, everyday bills that can quickly bankrupt them. Working in close collaboration with more than 30 hospital partners in all 50 states, Family Reach provides immediate assistance to qualified families, distributing more than $1 million in financial grants in 2015. The Family Reach Give app allows anyone to join in the mission and help pay a family’s bills.
Chef Tsai was deeply touched after meeting a Family Reach grant recipient, and has since committed his time to helping families fighting cancer – generously performing cooking demos at Family Reach partner hospitals, and hosting numerous fundraisers for Family Reach. For more information on the event, visit www.familyreach.org.
Orderly Releases Free Mobile Inventory App for Restaurants
Orderly launched of the Orderly App (www.theorderlyapp.com) a free invoicing and inventory app. Restaurants can now use the mobile app to capture, manage, and share invoices online and to take a complete inventory and get Cost of Goods Sold with no spreadsheets or data entry.
Android and iPhone owners can use the Orderly App to go paperless with their invoicing, automate their accounting, see price trends and food spend, and manage inventory, all from the palm of their hand.
The massive shift in technology that has taken place over the last 5 years has bypassed the restaurant industry. Advancement in mobile technology and apps has delivered a new era of software functionality that’s easy to use, deployed in minutes, and costs pennies on the dollar compared to state-of-the-art technology at the turn of the decade. Despite the fact that we’re a mobile-first society, the restaurant industry hasn’t participated.
The Orderly App was designed to solve four key problems every restaurant struggles with: 1) the messy trail of paper invoices created from daily deliveries by multiple vendors; 2) the detailed data entry required to manage those invoices through the accounting process; 3) the lack of real-time visibility to food spend and pricing information; 4) time-consuming inventory processes that involve spreadsheets, data entry, and price look up.
With a sophisticated yet simple mobile app, restaurants can throw away the
20 – 40 invoices they receive every week, eliminate 100 percent of the data entry for accounting, get daily price notifications and food spend information on their phones, and cut inventory time by 50%. The Orderly App is delivering better business processes to restaurants with the least amount of time, effort and expense.
One distinct feature of the Orderly App is its do-it-for-me approach to technology. Restaurants simply snap a photo of an invoice and the app does the rest. It stores invoices in an online file cabinet by date and supplier. The app then automatically scrapes all line item detail from the invoices and prepares accounting General Ledger reports for the restaurant. Every time a price increases, the app sends users a notification.
And when it comes to inventory, the app sets up a restaurant’s existing inventory spreadsheet online and updates prices automatically when a new invoice price appears.
The Orderly App gives restaurants paperless invoicing and painless inventory with easy-to-use technology. It’s a major departure from the clunky hardware and software the restaurant industry is used to and follows a major trend in technology today: do-it-for-me mobile apps for small businesses.
“Today we launched a major update to our core product,” said Tim Muenchen, Orderly’s VP of Sales and Marketing. “The Orderly App is no longer just a paper invoicing app. It’s now a feature-rich mobile app that includes paperless invoicing, automated accounting, price alerts, food spend data, and inventory. The free app is something every restaurant should use for invoicing and inventory. It’s ten times better than what we see in the market today. We’ve had 3,000 restaurants download the app since November 2015 and we’re looking forward to 300,000 restaurants trying the updated model in the next two years.”
With the Orderly App, restaurant owners can now apply modern mobile technology to time-consuming business processes. The result is less time chasing invoices, paperwork, spreadsheets, and accounting and more time running the restaurant.
Morimoto Debuts in Vegas
Masaharu Morimoto, famed Japanese chef and star of Food Network’s “Iron Chef America,” made his official Las Vegas debut with Morimoto Las Vegas, now open at MGM Grand. The restaurant offers three distinct dining experiences: sushi bar, main dining room and Teppan tables, defining the luxurious elevation of Japanese cuisine and introducing the first and only iron griddle menu Morimoto offers in his restaurant portfolio.
“Fate brought Morimoto Las Vegas to MGM Grand at an exciting time when the city’s dining scene is flourishing,” said Morimoto. “I’m continually inspired by Las Vegas’ glamour and wanted to create something we haven’t done before with a stimulating culinary show, bold cuisine and delicious drinks that my guests will not soon forget.”
MGM Grand President & COO Scott Sibella added, “We want to officially welcome Chef Morimoto to MGM Grand. The addition of his restaurant to our culinary portfolio has elevated the dining scene not only at our resort but within Las Vegas. We are honored to have him as part of our culinary team and look forward to creating once-in-a-lifetime dining experiences at the city’s newest dining destination.”
Morimoto uses his natural gift of fusing culinary techniques with high quality, fresh ingredients, resulting in memorable dishes that harmonize Japanese and Western flavors. The extensive fare offers guests a variety of ways to indulge in the sought-after cuisine in which Morimoto is known.
Morimoto uses to create legendary sushi takes center stage with mouth-watering delights such as the Soft Shell Crab Roll, a deep fried soft shell crab rolled with asparagus, tobiko, avocado, scallion and drizzled with a spicy sauce. The Chef’s Combination, which became an internet sensation known as “Morimoto Stained Glass Window Sushi Rolls,” combines various ingredients such as tamago, tuna, cucumber, rice and nori into a stunning and picturesque work-of-art.
Envisioned by design firm Glamorous, Morimoto Las Vegas reflects a modern and chic dining environment offset with Japanese artwork. Diverse spaces are punctuated with compelling design elements, such as the cherry blossom wall behind the bar and exquisite photographs by Glamorous President and Representative Director Yasumichi Morita, above the Teppan tables. Also featured:
The Glass Carving Room – Separating the Teppan tables from the main dining room is a glass-enclosed room displaying a variety of prestigious cuts of meat such as Japanese A-5 Wagyu and Mishima Prime Tomahawk Ribeye. Guests can watch as skilled chefs carve the finest and freshest beef selections right before their eyes.
Sushi Wall – Towering behind the restaurant’s sushi bar is a black-and-white mosaic showcasing traditional Japanese symbolism in a modern stylized fashion.
Millennial Focused Cooking
Roker Media and digital studio SXM launched ChefShock, a live millennial focused cooking show hosted by celebrity Chef Justin Warner. The series will air exclusively on Twitch. This daily program will focus on different recipes and demonstrate how to prepare them while interacting with his viewers in real time.
Each ChefShock episode will be a two-hour live broadcast during dinnertime. Viewers will be able to purchase ingredients in advance, by either looking at the ChefShock meal schedule or choosing one of ChefShock’shome delivery partners, and then cook along with Chef Justin. Because of the live format and the ability for viewers to communicate via chat messaging, his audience will be able to ask questions, whether it’s about the meal being prepared, general cooking advice or other things they want to know about Chef Justin.
Justin Warner is a self-taught chef, the winner of the eighth season of Food Network Star and the author of The Laws of Cooking: And How to Break Them. Warner worked at Danny Meyer’s restaurant The Modern and served as chef/co-owner of Michelin-rated restaurant Do or Dine in Brooklyn. Justin continues to be a frequent guest on Food Network and hosts Foodie Call on FoodNetwork.com.
ChefShock will dispense with many of the customary cooking show tropes, where food is pre-prepared and the conversation is only one way. Instead, Chef Justin will give a fun, unedited, unfiltered viewpoint into the preparation of the meal, from unpacking the groceries and peeling off the labels to tasting the finished goods, all while interacting with the viewers.
“Since the launch of Twitch Creative where we celebrate the creative process, the art of cooking has become popular among our community,” said Bill Moorier, Head of Twitch Creative. “ChefShock is taking this format to a new level by adding a highly produced cook-with-me layer to the process. By mixing this approach with an interactive audience and celebrity Chef Justin, it adds a new spice to traditional cooking shows.”
“We couldn’t be more excited to partner with Justin, SXM and Twitch on what is already a formidable live streaming platform,” said Roker Media Co-Founder Ronald C. Pruett, Jr. “Roker has tremendous experience in the food category and the Creative category on Twitch just elevates it to an entirely new level.”
The show will be live streamed five days a week, Monday through Friday on Twitch (twitch.tv/chefshock) beginning on Monday, Oct. 31 at 8 p.m. EST.
FASI Launches November 3
The agenda has been set for the Food Allergy Symposium for Industry (FASI) where top gluten-free and food allergy experts in the restaurant and college and university space will share best practices, success stories, and the latest tools available for food allergies and food safety.
FASI 2016 will be held November 3-4, 2016 in Denver at the Denver Renaissance Stapleton hotel. Visit AllerTrain.com/FASI to view the agenda, event details, and speakers.
“This event was created to help teach foodservice operators the correct tools, policy and protocols needed to protect lives,” said Betsy Craig, founder and CEO of AllerTrain by MenuTrinfo. “We are thrilled to put together this event and to have so many exceptional speakers take part in and sponsors support what we are looking to achieve.”
Sessions include expert panels with leading food allergy experts from Eat’nPark Hospitality Group, Glory Days Grill, P.F. Chang’s Asian Bistro, Red Robin Gourmet Burgers, and Walt Disney Parks and Resorts, along with food allergy experts from the University of Arizona, University of Notre Dame, and Sodexo Universities.
“Food and allergen safety is such an important topic in today’s foodservice environment,” said Bill Moore with Eat’nPark Hospitality Group. “We are honored to take part in this event and to help educate our industry peers on allergen safety. This symposium fills a current gap in the industry and provides a forum for professionals to discuss changes and remedies related to food-allergy issues.”
In addition to informative sessions designed for actionable takeaways, FASI 2016 will include a discussion-driven cocktail reception and the opportunity to network with other industry professionals working to handle food-allergies with the highest quality and care.
Chicago chef, writer and humanitarian Rick Bayless is donating objects that represent his early career to the Smithsonian’s National Museum of American History. The new collection was unveiled as Bayless accepted the 2016 Julia Child Award from The Julia Child Foundation for Gastronomy and the Culinary Arts during the museum’s second annual Smithsonian Food History Gala on Thursday, Oct. 27.
The Bayless collection includes a number of objects and archival materials that represent the beginnings of his career; of particular interest are field notes and the small typewriter from his years traveling through Mexico, dishware from his Frontera Grill and Topolobampo restaurants and his chef’s coat and apron from Frontera Grill.
“We are so pleased to welcome Chef Bayless to the nation’s history museum and are grateful that he is sharing his experiences with the American public,” said John Gray, director of the museum. “Through restaurants, books and TV shows, he brought Mexican foods and flavors to broader audiences, just as Julia Child did for French cooking.”
An independent jury selected Bayless as the second recipient of the Julia Child Award in May on behalf of The Julia Child Foundation for Gastronomy and the Culinary Arts.
“The Julia Child Award is an annual reminder of the values Julia shared with the American public and at the same time recognizes someone who is carrying on that culinary torch,” said Eric W. Spivey, chairman of the foundation. “The museum is the perfect place to host the award ceremony and the foundation believes the jury made the perfect choice in selecting Rick Bayless as the second recipient.”
FoodBytes! Boulder Pitch Contest Winners
Rabobank reported Mad Agriculture, The Honest Stand and FarmRaiser were awarded the top prizes during FoodBytes! Boulder, a pitch competition meets networking event that brings food, agribusiness and tech startups together with investors, executives and industry leaders.
After having received over 150 applications from around the world, 20 companies were selected to compete for three esteemed awards – the Judges’ Choice Award, the Peoples’ Choice Award and the Highly Commended Award – which took place at the University of Colorado Boulder at Folsom Fields’ Byron R. White Club.
“In our industry, growth is spurred from innovation,” said Manuel Gonzalez, North America Head of Startup Innovation, Rabobank. “I truly believe that the visionary companies here at FoodBytes! Boulder are the solution-seekers who will positively transform the food and agriculture sector over the coming years.”
Judges’ Choice Award: Mad Agriculture
From the impressive ten pitch company finalists, the esteemed panel of FoodBytes! Boulder judges were tasked with selecting the company they felt best demonstrated industry creativity, sustainable practices, growth potential and social innovation. Boulder-based company, Mad Agriculture, took home the honor. Mad Agriculture harnesses the nutrient recycling abilities of insects to turn food waste into a protein rich feed supplement, lessening dependence on unsustainable ingredients like fishmeal and soy. “Two years ago, we saw an obvious need for a solution to two growing problems – food waste, and the increasing cost of feed for farmers,” said Mad Agriculture co-founder and Boulder local Phil Taylor. “Receiving the Judges’ Choice Award at FoodBytes! Boulder – from some of the leading minds in food and agriculture – confirms that the need is real, and we’re thrilled to use this platform to further our work.”
People’s Choice Award: The Honest Stand
FoodBytes! attendees were able to get in on the judging too, choosing The Honest Stand as the People’s Choice Award winner. The Honest Stand, founded in Denver, is a gourmet food company that uses whole foods that are non-genetically modified to produce gourmet products that are Vegan, Gluten Free, Paleo, Soy Free, Yeast Free and Cholesterol Free. “Being named FoodBytes! Boulder Peoples’ Choice is an amazing recognition, by both our peers and some of the most influential people in our industry. The Honest Stand operates on the notion that delicious, gourmet food can actually be good for you, too, and we’re excited to continue bringing that message to the masses,” said founder Alexandra Carone.
Highly Commended Award: FarmRaiser
The Highly Commended Award is reserved for one of the talented 60-second pitch companies, and was awarded to FarmRaiser. FarmRaiser, a healthful take on the traditional bake sale, partners with local farmers and artisans to bring healthy, local food offerings to communities and students. “FarmRaiser’s goal is to help communities raise funds for important programs, by supporting the local food economy, with the ultimate goal of fostering a healthier next generation,” said FarmRaiser founder Mark Abbott. “Recognition at an event like FoodBytes! Boulder is so important – it helps us get our mission in front of a hugely influential audience.”
Sardella Readies Open
James Beard award winner Gerard Craft of Niche Food Group shared a glimpse at the menu for his latest concept, Sardella, 7734 Forsyth Boulevard, Clayton, Missouri. After a summer of successful pop-up dinners around St. Louis, the culinary team has finalized the dishes for the seasonal restaurant with “a nod to Italy.” Sardella will open for breakfast and dinner in the coming weeks. Lunch will then be introduced in the weeks following.
Sardella is an old ancient fish sauce, and guests will see the exploration to make the old, new again throughout the menu. Husband-wife team Nick Blue and Sarah Osborn lead the kitchen as executive chef and executive pastry chef, respectively, while The Restaurant at Meadowood alum Chris Kelling serves as general manager and beverage director.
Sardella’s design echoes the same notion as the menu– inviting, bright, and fun. Antiqued, oak wood floors and white painted plank ceiling with large wood joists set this tone for the space. While marigold banquette seating, Mediterranean blue and white tile on the walls, antique brass mirrors, and a colorful mosaic-like installation of sardine cans (Sardella means sardine in Italian) above the open kitchen add drama and excitement, a marble and wood bar along the entire length of the restaurant seeks to create a warm and welcoming environment.
Sardella will also offer breakfast and lunch service, the first three-meal restaurant for the group. With an extensive coffee program from St. Louis roaster, Sump Coffee.
Craft opened his first restaurant, Niche, in 2005 at the age of 25 in the Benton Park neighborhood of St. Louis. Niche Food Group now includes five restaurants in St. Louis: creative cocktails at Taste by Niche, French bistro fare at Brasserie by Niche, Italian concept, Pastaria and Sardella. Craft and the Niche Food Group team opened a fast casual Italian concept, Porano Pasta, this January in downtown St. Louis and will open a second location for Pastaria in Nashville, TN in 2017.
TableSafe Plans for National Rollout
To prepare for the national rollout, TableSafe® Corporation, provider of the RAIL™ pay-at-the-table platform appointed George Overholser and William (Bill) Ruckelshaus to its board of directors.
“As TableSafe enters a period of rapid growth we’re bringing new members onto our board who can help the company scale,” said Gordon Gardiner, Executive Chairman of the TableSafe Board of Directors. “George and Bill bring tremendous expertise, vision and experience in building market-leading companies.”
Overholser was one of the founding management members of Capital One Inc. where he was the head of strategy and new business development from 1994 to 1999. Subsequently, he founded and ran North Hill Ventures where he was responsible for fostering relationships between portfolio companies and Capital One businesses. He is currently the CEO and co-founder of Third Sector Capital Partners, a nonprofit firm which has secured over $300 million of philanthropic growth capital and debt financing for high-performing nonprofit enterprises.
“George has a history of successfully leading companies through accelerated growth and mass-market adoption, and he is a great asset to TableSafe as we begin our national rollout early next year,” said Steve McKean, president of TableSafe. “In particular, he’s very analytically-minded and understands the strategic value of data and how it can be harnessed to help steward the company.”
“TableSafe’s innovative payment platform will usher in a new standard for how the hospitality industry accepts payments,” Overholser said. “Secure and flexible payment is at the core of the product, but I’m also excited by how well it enhances customer engagement for restaurants and the market opportunities that extend well beyond the Full Service Restaurant industry.”
Bill Ruckelshaus served on the Board of Directors of Blucora from 2007 to 2016 and was the president and CEO from 2010 to early 2016. Mr. Ruckelshaus previously served as CFO of AudienceScience, Inc., a digital advertising and technology company between 2006 and 2010. From 2002 to 2006, he served as Senior Vice President, Corporate Development at Expedia, Inc., where he oversaw the company’s mergers and acquisitions and led corporate strategic planning.
“Bill has broad expertise across business operations, finance, advertising data analysis, and sales leadership that provides a valuable perspective to TableSafe, and can help us gain an early advantage in the marketplace,” said Gardiner. “Bill also has deep experience in business and corporate development which will be critical as TableSafe expands its network of partners.”
The TableSafe Board of Directors also includes Julie Barbo, the manager of Barbo Family Investments LLC, and Stefan Weitz, Chief Product and Strategy Officer, GM of Payments and Fraud Solutions at Radial Inc. and former Senior Director of Strategy and Partnerships at Microsoft.
FoodLogiQ Co-Founder Joins PMA Board
FoodLoqi co-founder Andy Kennedy has joined the Produce Marketing Association (PMA) Board of Directors.
Kennedy spoke on supply chain transparency during the PMA’s Fresh Summit Convention and Expo on October 15th in Orlando, FL. Moderated by Ed Treacy, PMA’s Vice President of Supply Chain Efficiencies, the session was titled “Supply Chain Transparency: Consumers Care (and So Should You).” The session covered how new technology is enabling organizations to communicate within the supply chain. The education session demonstrated to attendees how innovative organizations like FoodLogiQ and its customers are using technology solutions to create efficiencies, increase cost-savings and enable transparency up and downstream.
“I was thrilled to join other experts in the field to discuss such an important and growing topic in the industry,” said Kennedy, who specifically discussed how food companies are using whole chain traceability to achieve real farm-to-fork visibility across their supply chain and better address food safety issues and recalls.
The Produce Marketing Association is the leading trade association representing companies from every segment of the global produce and floral supply chain.
Riboli on the Cover
Riboli Family Wine Estates are featured on the cover of The SOMM Journal, October/November 2016 issue.
Proprietor and Winemaker Anthony Riboli is the first of the fourth generation to join the family business, and he brings a unique vision to the winery that is grounded in the richness of his family’s history. Earning an M.S. in viticulture at the University of California at Davis, Anthony is also the first formally trained member of the family. Along with Head Winemaker Arnaud Debons and Paso Robles Winemaker Ben Mayo, he is focused on continuing the Riboli family legacy.
“For the past 100 years, my family has been pioneers in the wine industry. Dedication to quality, hard work, innovation and integrity have always been at the forefront of our values, and those values are what will bring us through another successful 100 years,” Riboli said.
The new Paso Robles winery was designed to conserve energy and water, and limit waste. The winery will serve as the production home for the family’s portfolio of limited production wines including San Simeon, Maddalena, Opaque, and San Antonio Winery, among others.
“Our family has been committed to the flourishing regions of Paso Robles and Monterey County since the early 1980s. Our new winery in Paso Robles allows us to have more control over the quality of the wines produced, and to connect more closely with our guests and invest more into the community that we love,” added Riboli.
Smart Flour Foods is introducing a new and improved, ancient-grain based hamburger bun for foodservice customers. Featuring the whole grains sorghum, amaranth and teff, these naturally gluten-free hamburger buns are hearty enough for a thick meat or veggie patty and have mass-market taste appeal. The company is also launching brand new hoagie rolls.
Designed with a light texture and dome shape, the updated hamburger buns can be thawed and then grilled, toasted or handled per the chef’s preference; making it very easy to work with! Certified gluten free and void of soy and nuts, these hamburger buns help restaurant owners meet the special dietary needs of their customers, in turn resulting in more business from their friends and family. In addition, the ancient-grain ingredients make these buns high in protein, calcium and iron. The hoagie roll, similar to the bun but shaped for a sandwich application, is also a new addition to the company’s foodservice lineup.
Shared Charlie Pace, President and CEO of Smart Flour Foods, “We’re working with restaurants that want to replace all of the hamburger buns or hoagies on their menu with ours. Smart Flour Foods’ products are simply better than their conventional counterparts and provide a delicious option for a wide range of consumers, with and without allergen sensitivities. Our growth and customer feedback about repeat business prove that every day.” Smart Flour Foods’ hamburger buns are a standard 4” in diameter and sold frozen in a 24-count package. The buns will stay fresh for up to three weeks refrigerated or up to five days at room temperature; no freezing is needed.
Baseball Food Fever
As to be expected restaurants, got creative as we entered the World Series.
Giordano’s Famous Stuffed Deep Dish Pizza celebrated the winning Cubs season by giving one lucky fan the chance to win their favorite Giordano’s pizza for a lifetime.
One fortunate supporter can both quench their desire for victory while satisfying their hunger for Giordano’s award winning pizza. As the official and exclusive pizza of the Cubs and Wrigley Field, Giordano’s is ready for this historic moment.
“We feel a bond with the Chicago Cubs,” says Yorgo Koutsogiorgas, president and CEO of Giordano’s. “Giordano’s and the Cubs are iconic Chicago brands, committed to serving the greater Chicago community while rooted in family. Both brands continue to build upon their strong and unwavering fan base.”
On the eve of the National League Championship Series starting back on October 15th, two iconic hot dog stands, Pink’s Hot Dogs of Los Angeles and Wiener’s Circle of Chicago, laid down a heavy wager that showed their passion for their home town teams.
If Cubs won the series, Pink’s Hot Dogs would buy Wiener’s Circle Chicago Dogs for their first 108 customers on the same day as Game #1 of the World Series and would also donate $1,908 to Wiener’s Circle’s favorite charity of the Cubs manager, Joe Maddon. 108 is the number of years since the Cubs won the World Series and 1908 represents the last year the Cubs won the World Series.
If the Dodgers won the playoffs, then Wiener’s Circle was to buy a Chili Cheese Dog for Pink’s customers for one hour and also would donate to Pink’s chosen charity 100% of two hours of sales at Wiener’s Circle.
We all know the result and Pink’s is paying off.
And, Q-BBQ, celebrated the Chicago Cubs entering the World Series for the first time since 1945 by smoking a goat at their pop-up restaurant in Chicago’s most iconic building, The Willis Tower. The Cubs have not won a World Series since 1908 and fans believe a curse was placed on the team after a local tavern owner was asked to leave Wrigley Field with his goat in 1945. Though many fans have since tried to break the curse, the pop-up restaurant in Chicago’s tallest building will offer a way for more Cubs fans to participate than any previous attempt.
“The Curse of the Billy Goat has haunted Cubs fans for generations and has become a part of American sports folklore. I truly believe our national barbeque tradition just might be the cure,” said Michael LaPidus, founder of Q-BBQ. “BBQ is about bringing people together as a community. This week the whole world is going to be talking about the Cubs, so this is our way of bringing Chicagoans to the table in a common purpose.”
Q-BBQ will rub the goat with their thirteen spice blend and then smoke it over Hickory and Applewood logs for eight hours. It will be available (while supplies last) as a sandwich $10.08 served with Q-BBQ’s homemade chimichurri sauce as an homage to the last year the Cubs won the World Series 108 years ago.