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How Digital Tools are Transforming Foodservice

Chef Taking Food Inventory

Are you interested in improving efficiency, increasing output, and reducing food waste in your restaurant or other foodservice business? If you are, it may be time to get technical. That's right, technology is playing an increasingly important role in the foodservice industry.

According to an article in Forbes magazine, we owe many of the improvements in the production, packaging, shelf life, and safety of food to improved technology in the food industry. From drone farmworkers to robotic butchers, technology is impacting all areas of food production and distribution. For example, satellite imagery helps monitor weather patterns that can affect the timing of planting and harvesting. Farm drones pinpoint diseased crops so that pesticides can be applied precisely where they're needed instead of blanket bombing entire fields. Advanced packaging can improve food safety, increase shelf life, and help eliminate waste.

Going Green

Technology can even help your business go green. An app such as Copia can keep track of your food inventory to help you make more informed purchasing decisions. It will also help you reduce food waste by connecting you with local non-profits who can make good use of your surplus food.

After-school programs, shelters, and other programs will benefit from that surplus while you reap the tax benefits of your donations. Not only that, but you'll no longer be contributing to the 40% of American food that gets wasted each year. That's an important point for many customers, especially millennials and generation Z.

Sustainability is a major concern for many of these younger customers. They may even choose a place to eat based on it. Reducing water consumption and greenhouse gas emissions go hand in hand with reducing food waste. So too does sourcing food locally, since it reduces the fuel and emissions associated with long-distance shipping. Not only is improved sustainability beneficial to the planet, but it also benefits your bottom line through lower food costs and an increased customer base.

Managing Inventory and Production Schedules

Use technology to help you with more accurate inventory management so that you always know what to order and when. You can also use it to manage your production schedule in order to improve efficiency and reduce wasteful overproduction. According to the non-profit ReFED organization, you can save thousands of dollars annually just by using technology to track and reduce waste.

Want More Like This? Register for our "Top 10 Foodservice Trends of 2021" webinar!

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Food As Medicine – An Intro Guide

Fruit and Medicine Bottles

 

If there's one thing we learned in the past year, it's that our health is the most important thing we have. And as we know, one of the most important aspects to staying healthy is eating a healthy diet. Yes, food is important because it helps us stay healthy.

Eating a healthy well-balanced diet year-round is key in keeping your immune system healthy. Fresh fruits and vegetables give us many of the vitamins and minerals our body craves and prevents infections. While supplements can be useful, it's better to get what you need from fresh or frozen foods and not a capsule. Hospitals and senior care communities across the country know this, and that's why food is often viewed as medicine — food has the power to heal.

With cold and flu season in full swing, now is the time to do everything necessary to keep our bodies healthy and free from disease. Especially in the age of COVID-19, bodies need these six beneficial vitamins and ingredients:

Vitamin C

Your mother probably told you to drink your orange juice because it was packed with vitamin C, and you should always listen to mom. The simple reason it's so important is that it may increase white blood cell production, which helps to fight viruses, bacteria, and infections.

Foods packed with vitamin C include:

  • Grapefruit
  • Oranges
  • Tangerines
  • Red bell peppers
  • Broccoli

Not only do these foods help boost immunity, but they're also great for maintaining skin and eye health.

Vitamin E

Not always thought of as the most common vitamin when boosting immunity, but vitamin E is a powerhouse. Packed with antioxidants, which help protect cells against free radicals, vitamin E is important for eye, blood, and brain health.

Foods full of vitamin E include:

  • Almonds
  • Peanuts
  • Seeds
  • Avocado
  • Spinach
  • Canola oil
  • Olive oil

Vitamin A

Vitamin A is super important in that it is anti-inflammatory and may help antibodies respond to toxins in the body. It's also fat-soluble, which means it's best to include healthy fats with it to aid in absorption.

Important for vision and cell division and reproduction, here are some common foods packed with vitamin A.

  • Carrots
  • Sweet potatoes
  • Pumpkin
  • Butternut squash
  • Spinach
  • Dairy products
  • Cantaloupe
  • Dark leafy greens

Iron

Iron helps support immune health. It is a key nutrient in helping develop white blood cells and mobilizing their response. Iron is also crucial to blood health and reproductive health.

Need more iron in your diet? Try these foods.

  • Chicken
  • Red meat
  • Turkey
  • Oysters
  • Clams
  • Canned tuna

Zinc

In order to produce new immune system cells, zinc must be present. Unfortunately for us, zinc is a mineral our body doesn't produce, so we need to get it elsewhere. It's typically found in shellfish (oysters, crab, lobster), but eating yogurt or chickpeas will also do the trick.

The thing about zinc is that you need it for healthy immune function, but getting too much of it can have the opposite effect and impair immunity.

Garlic

Garlic isn't used to just season food or give you stinky breath, but it contains a myriad of compounds to support immune system health. It has been shown to reduce stress hormones and increase the production of T-cells. This superstar may also lower blood pressure and cholesterol according to recent clinical trials. Used throughout the ages to treat colds and infections, soldiers even used it in World War II to prevent gangrene.

The concept of "food as medicine" is just one trend to look for in 2021. Learn more about the top food and beverage trends of the new year in our recorded webinar, “Top 10 Foodservice Trends of 2021”.

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2021 Trends Foodservice Consultants Should Consider

Sustainable consumption and healthy eating, along with climate change, are significantly influencing consumer choices.

 More than ever before, people want to know the source of their food, how healthy are its contents, and whether it has been produced, processed, packaged and distributed in a sustainable fashion.

This article from Foodservice Consultants Society International (FCSI) quotes a report by the research firm Datassential indicating the climate crisis and a new generation of plant-based foods will impact our industry in 2020, and these are all trends that foodservice consultants should know.

Sustainable Food

The relevant questions for sustainable food are how much land is required, how much water are we using, and are we using too much energy in the production and processing of our food supplies?

Tastewise, a company that brings the power of AI to analyzing food trends, studied over two billion social interactions, more than three million online recipes, and the largest restaurant menu database available of 274,000 restaurants to conclude that, compared to a year ago, food sustainability is a high priority item for 23 percent more consumers. 

Customers are now placing greater emphasis on sustainable ingredients and resource-light production techniques like hydroponics, recyclable packaging, and the avoidance of plastic. Another notable fact is the emergence of vegetarianism and veganism as mainstream trends. 

Clara Ming Pi of FCSI says, "I am very pleased to say that, finally, the plant-based movement is here!" The adoption of plant-based foods has another motivation driving it: health consciousness.

Healthier Food Choices

It turns out that a meat-based diet is not only resource-intensive but also a contributing factor to health issues like cancer. 

"Our food supplies contribute to one-third of greenhouse gas emissions, and the foods that create the most greenhouse gases are the same foods that are contributing to many of our chronic diseases," Pi said. 

Thirty-nine percent of consumers' conversations about sustainable food also include references to the health benefits of various food choices. Another relevant statistic is that the sale of plant-based food in the U.S. has increased by 8.1 percent over the last year. 

"We see more healthy, sustainable and plant-based dining that tastes appetizing to a wider demographic than ever before," said Melanie Corey-Ferrini, CEO of 3.14DC Design and Consulting, an FCSI associate.

Technology and the Food Chain

The food industry needs to cope with shifts in consumers' preferences. Advances in technology enable production techniques like hydroponics. Technological advances also help the industry cope with the recent trend towards catering and takeout. Restaurant layout, kitchen design, and staff skills have to change to adapt to this emerging trend. 

"Think smart equipment, mobile technology like order/pay apps, and robots for foodservice tasks including delivery,” said Connie Dickson, a principal with FCSI associate member.

Taste Trends

FSCI reports the following shifts in U.S. consumers' taste preferences:

  • Trending regional flavors: Mediterranean, Middle Eastern, and Latin American.
  • Foreign foods in demand: Mexican Puebla Hot Pot (a chicken dish), Greek Manouri (a goat cheese), Indian Millet (an ancient grain), Tanzanian Mishkaki (marinated meat skewers), and Chinese Jianbing (street-food breakfast crepe)
  • Growing restaurant concepts: Chef-driven fast-casual, Farm-to-table, and Family-friendly
  • Emerging restaurant concepts: Dog-friendly, Upcycling, and Hyper-local
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The COVID Resource Roundup

If there was one word to describe 2020, “uncertainty” has to be at the top of the list.

The world has completely changed since the onset of the COVID-19 pandemic, and the ability to adapt and adjust to this new world we live in, especially in foodservice, has never been more critical. Here at Lakeside, our first instinct is to help our customers, whether it’s through in-room meal solutions in healthcare, sanitization in restaurants, or meal delivery and accessibility in K-12 and colleges and universities. Continue reading The COVID Resource Roundup

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2 Drainage Options All Foodservice Consultants Should Know About

Made To Drain created two unique products designed to make drainage easy, effective, and convenient.

What sets Made To Drain (MTD) apart is the engineered floor troughs developed to assist and enhance the draining process. The Leak Eliminator and Clog-Free™ are two of MTD’s products that are making a big difference in kitchens everywhere. Anyone who works in the foodservice industry will want to know about these amazing drain options.

Made To Drain’s Leak Eliminator

Nobody wants to deal with having a leak no matter how big or small the damage is. The Leak Eliminator was designed by MTD is help avoid unnecessary leaks when it comes to floor trough installations. All of MTD’s products are created with the intention of containing and redirecting excessive water and debris. The seepage flange mates support the flooring of the trough while also clenching down to create a “watertight seal”. The weep holes placed on the flange permit any excess liquid to smoothly flow into the building drain line. Investing in the Leak Eliminator is a good way to be proactive and, hopefully, avoid leaks all together! The Leak Eliminator, and all of MTD’s products, were carefully constructed to guarantee the highest levels of quality and safety for their consumers and customers. Buying the Leak Eliminator is not just an everyday purchase but an investment. Read more the specifics of the Leak Eliminator by visiting MTD’s site.

Made To Drain’s Clog-Free™

MTD’s Clog-Free™ has given drainage a whole new image and reputation. Clogs are a problem of the past when consumers invest in Clog-Free™. With Clog-Free™ consumers are able to completely eliminate free-standing water. This particular product provides the ultimate protection for any tile and grout used to ground a floor trough by virtually cutting back on all clogs and leaks. As a result, another added benefit of Clog-Free™ is a noteworthy difference in minimizing the number of slips and falls taking place in the kitchen area. Clog-Free™ takes safety to a new level.

However, it is the high capacity strainer trays that make Clog-Free™ stand out. Watch this video to see how beautifully the tray works in action. Grease traps will indirectly greatly benefit from investing in Clog-Free™ by reducing the amount of sediment throughout the process. Not to mention, the additional perk of never having to make another maintenance-related phone call is enough to make anyone in the foodservice industry consider investing in Clog-Free™.

How to make the best drainage choice

Food consultants are one-way interested individuals are able to learn about drainage options when it comes to the foodservice industry. Made To Design’s website provides potential customers with the essential information needed to make the best decision. For each product

Made To Design shares the spec sheet, Revit, and installation guide of each and every product. Navigating the architecture of MTD’s products can seem overwhelming, but it is actually a very easy process. Made To Drain provides all of their contact information for any questions or concerns and is happy to help you with this process. Use this tool provided by Made To Drain to find a rep nearby to begin exploring all of the products and opportunities today.

In the past, drainage may have not been considered innovative or impressive, but Made To Drain has changed the drainage game. The foodservice industry is changing for the better with products like Leak Eliminator and  Clog-Free™. It can be overwhelming to begin thinking about these changes and purchases, but Made To Drain is here to help. Check out MTD’s engineered floor troughs and remarkable draining options and it will be obvious why consumers will want to invest in these products.

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How Healthcare Foodservice Leaders Are Responding in 2020

Pressure was placed on healthcare foodservice leaders to develop an unexpected pandemic response plan.

Many have prepared for emergencies like fires, tornadoes, hurricanes, or mass shootings, but a pandemic was not on the list for the near future. Since being prepared is key to any good action plan, a lot of pressure was placed on healthcare foodservice leaders to develop an unexpected pandemic response plan. Nonetheless, they stepped up to the plate and knocked it out of the park with response plans created to anticipate the worst, respond immediately, and adapt to the inevitable changes to come. Circumstances differ from hospital to hospital due to location and outbreak, but food service leaders are working hard to keep providing food to patients and staff. Continue reading How Healthcare Foodservice Leaders Are Responding in 2020

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The Celebrity Appeal Behind Food Waste Reduction

Food waste reduction is popular for a variety of reasons. It fights hunger. It’s good for the environment. It’s appealing to younger consumers. And it’s profitable.

But there’s another type of popularity to consider when it comes to food waste reduction, and it involves celebrities and household names.

James Beard is arguably the most recognized name we associate with restaurants. The James Beard Foundation Awards are essentially the “Oscars of Food,” as every year, restaurants, chefs, journalists, writers, TV producers, bartenders, and sommeliers are given our country’s top honors. Now, they’re also educating us on how to make the most of our food.

With the release of Waste Not: How to Get the Most From Your Food, the James Beard Foundation provides some answers from several “scrap-savvy” chefs. Some of their tips?

  • Utilize roots as part of the dish. They can add a beautiful element, and depending on the type of vegetable, add a great bitter element.
  • Roast wilting vegetables like celery and carrots to bring them back to life.
  • Don’t peel vegetables. Instead of shedding the outer layer of a carrot or cucumber, wash it well, and use the brilliant colors. Citrus peels? Send them to the bar for use in cocktails.
  • Purée wilting herbs with olive oil before they turn black. Then freeze them for later use.
  • Freeze berries on a tray rather than together so they don’s stick to one another.
  • Use vegetable scraps, roots, tops, and greens to create vegetable stock.

These are just a few examples contained in James Beard’s book on food waste, but the Beard name isn’t the only one popping up in food waste reduction efforts. All across the country, famous chefs and culinary experts are joining the fray, as we look to reduce the amount of food we waste.

Wasted! The Story of Food Waste

A film from the late executive producer Anthony Bourdain, Wasted! The Story of Food Waste aims to change the way people buy, cook, recycle, and eat food. As seen through the eyes of some of the most famous chefs in the world, this documentary shows viewers how to make the most of our foods, transforming what most consider as scraps into incredible dishes.

Celebrity Chefs Across the Pond

In an article in Reuters, Chef Douglas McMaster described working in a previous job as a young cook, watching as hundreds of gem lettuces were thrown away as only the root was served… as a garnish. McMaster was the 2009 BBC Young Chef of the Year and now owns Britain’s first zero-waste restaurant.

“We like to think of zero waste as not having a bin,” McMaster said. “Every natural thing has a purpose, you just got to find out what that purpose is.”

Food Waste Pop-Ups

Chef Dan Barber was featured in the first season of Netflix’s critically-acclaimed series, Chef’s Table. Barber has been called a “philosopher chef,” and owns the prestigious Blue Hill restaurant in Westchester County, New York. He also owned a restaurant in Greenwich Village called Blue Hill, but changed it to a food waste pop-up called WastED, serving dishes from ingredients that would normally be headed for the trash.