Congratulations to Mathew Peters and Harrison Turone of Per Se for their victory!
The United States has won the Bocuse d’Or cooking competition for the first time. The prestigious biennial competition in Lyon, France, pits teams of two chefs against each other in a five-and-half-hour cooking competition. This year, Mathew Peters, executive sous chef at Per Se in New York City, and his commis, or assistant, Harrison Turone, who also works for Per Se, took top honors. This is the second time in the 30-year-old competition that Team USA has even mounted the podium in the contest. In 2015, the last time the Bocuse d’Or took place, Team USA, represented by Phillip Tessier and Skylar Stover of Per Se’s Yountville, Calif., sister restaurant The French Laundry, took the silver. Before then, the highest the U.S. had placed was sixth.
I competed twice in the US Preliminary Competition, but never made it to France. It is one of the most intense cooking competitions that anyone can compete it.
People report recently announced their Fourth quarter Workforce Index, and our industry will continue to face challenges in finding quality job candidates and will continue to tax restaurant operators into the last quarter of the year. It will be an especially difficult time as operators also face the pressures of decreased guest counts. It is a vicious downward cycle that will continue to result in restaurant closures.
So how can operators succeed in such a challenging environment?
For more information, here is the link to the People Report Article: 2016 Q4 Workforce Index
www.matrixrestaurantconsulting.com/restaurant-consultants.htmlAs 2016 has been a challenging year for all sectors in the restaurant industry, casual dining continues to fight for survival. According to Knapp Track, casual dining traffic has declined on average 3-percent a year since 2008. I do think there is a need for casual dining restaurants, but I also have said for years - the industry needs to make some dramatic changes in order to survive. For brands to survive in the future - they must find ways to attract younger customers, they need to become "un-chains", they need to find ways to become locally relevant, and they need to invest in the basics - their people and their product. At Matrix Restaurant Consulting, we are here as a resource to re-energize your brand and to help up and coming brands survive in the future. Let's get started today! Contact Us.
For more on the issues casual dining is facing, check out this article: Casual Dining Fights for Survival
I recently returned from Kenya and Tanzania and I am not surprised but the recent article from Nation's Restaurant News. Kenya offers such diverse foods - the coast offers the flavors of India and the spice trade, the central province is rich with produce - specifically Cabbage, Potatoes and Carrots, and Maize is a key staple throughout the country. It is wonderful to see the vibrant and unique flavors becoming more mainstream. While I was in Kenya, I spent time in the kitchen of an orphanage where I volunteer. While I was there, I made Sukuma Wiki - a dish made from greens (Kale, Spinach, etc) and other vegetables such as carrots. Sukuma Wiki literally translates to "push the week" or "stretch the week" - as the family would make this to stretch their food budget. I also made my version of Lentil Stew - where I seasoned it with onion, garlic, oregano and curry powder - and Ugali - a starchy side dish made from Maize meal.
To read more about this trend: African Food Takes the Slow Road to Trendiness
I was recently in Los Angeles and had dinner with my family at one of my favorite sushi restaurants, The Izaka-ya by Katsu-Ya West Hollywood, and I was amazed at the number of families in the restaurant. Almost all of the tables had young children eating sushi! It's not surprising that children are becoming more sophisticated in their eating habits and as a result your restaurant's Kid's Menu should reflect this shift in taste. Additionally, with the issues we are facing with child obesity, parents are looking for healthier options for their children. The Matrix Restaurant Consultants have extensive experience in developing great Kid's Menus and building brand advocates at an early age.
Here's a great article on what some restaurant companies are doing to overhaul and improve their Kid's Menus.
Kids' meals leap beyond child’s play
The 2016 James Beard Awards Gala, hosted by Carla Hall, took place at Lyric Opera of Chicago on Monday, May 2. I was very excited that Nashville's own, Tandy Wilson of one of my favorite restaurants - City House - won Best Chef: Southeast. (pictured below)
I was also jazzed (pardon the pun) to hear that Leah Chase of Dooky Chase’s Restaurant in New Orleans won the 2016 JBF Lifetime Achievement Award! Congratulations to all the award winners!
For a complete list of winners: 2016 James Beard Award Winners.
@cityhousenashville @cityhouse #cityhousenashville #nashville #nashvillerestaurants
The U.S. Food and Drug Administration (FDA) released late last week its final guidance on menu labeling. The announcement last week further specified that the compliance clock would begin counting down from the date that the Notice of Availability (NOA) is published in the Federal Register. The NOA for the guidance is expected to be published in early May 2016.
So what does this mean for my restaurants? If you have 20 or more locations, you will have until May 2017 to post calories on your menus and provide nutritional analysis for each menu item. This is a lengthy and arduous process and Matrix Restaurant Consulting is here to help you through the process.
For more information: FDA Guidance Documents
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