Celebrating Hispanics' Leadership in the Restaurant Industry

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WASHINGTON, Sept. 24, 2015 /PRNewswire/ -- In celebration of Hispanic Heritage Month, the National Restaurant Association is recognizing the significant contributions Hispanic individuals make to the restaurant industry, the economy and their communities every day.

During Hispanic Heritage Month (Sept. 15 – Oct. 15), the National Restaurant Association is recognizing Hispanic leaders through a series of videos, profiles and social media and digital content, all housed on the newly launched AmericaWorksHere.org/CelebrateHHM site.

Did you know …

• One-quarter of the restaurant industry workforce is Hispanic, serving in various roles from owners to those getting their start in entry-level positions.
• Hispanic ownership has far outpaced the overall industry. The restaurant industry provides more opportunity for ownership than virtually any other industry. Between 1997 and 2007 (the most recent Census Bureau data on record), the number of Hispanic-owned restaurant businesses increased 80 percent, as compared to 36 percent for all restaurant businesses.
• Restaurants employ more Hispanic managers than any other industry. In fact, Hispanics are twice as likely to hold a management position in the restaurant industry as they are in the overall economy.  One-fifth of restaurant managers and supervisors are Hispanic, and in the back of house, nearly one in four chefs is Hispanic.

(via PR Newswire)

Esquire Network Raises a Glass to the Culinary World's Toughest Test

 

Only 230 people across the globe have passed the test in its 40 + year history, but this accomplishment allows a person entry into one of the world's most exclusive clubs, where membership can lead to some of the most desirable jobs in the food and wine industry.

ESQUIRE NETWORK RAISES A GLASS TO THE CULINARY WORLD'S TOUGHEST TEST WHEN "UNCORKED" PREMIERES NOVEMBER 10TH AT 10PM ET/PT

Based on the documentary "SOMM," "Uncorked" Charts The Journey Of Six of New York's Hottest Wine Stewards As They Attempt To Pass The Master Sommelier Test

LOS ANGELES - September 23, 2015 - Master Sommelier is more than just a title; it's a badge of honor - and to earn it you need to be a wine expert in mind, body, and spirit - an achievement measured by passing one of the world's most grueling exams. Only 230 people across the globe have passed the test in its 40 + year history, but this accomplishment allows a person entry into one of the world's most exclusive clubs, where membership can lead to some of the most desirable jobs in the food and wine industry. Produced by Left/Right productions, and based on the fascinating documentary "Somm," this one-hour, six-part docu-series will chronicle six aspiring Master Sommeliers preparing for, and finally attempting to pass, this ultimate test. Journey into one of the few worlds where drinking counts as studying, when UNCORKED premieres Tuesday, November 10 at 10/9c only on Esquire Network.

To pass the Master Sommelier test, one must have an extensive knowledge of wine theory, the skills to perfectly present and serve wine to the most discerning palates, and from taste alone - the ability to determine the year, grape variety and region of a wine (down to the exact, tiny village where the grapes were grown). Earning the elusive title takes personal sacrifice, confidence, a comprehensive knowledge of every wine from around the world, and... a really thick skin. They'll face harsh criticism from the Masters at every turn, but if they can endure and perform well in the finals, they just might realize their dream. The Sommeliers must pass all three parts (theory, service and blind tasting) in three years or they will have to start from square one.

"Wine is loved by people all over the world, but only a handful can say they've actually "mastered" it," said Matt Hanna, head of original programming, Esquire Network. "We're excited to take viewers inside this highly-competitive world and showcase the stories of these young wine experts as they sacrifice everything to tackle a test that has defeated thousands of candidates since it started 40 years ago."

Attending tasting events around the world - from Sonoma to Spain - each hour-long episode of UNCORKED, will feature the Sommeliers swirling, smelling and "slurping" a multitude of wines. They also enter competitions overseen by Master Sommeliers including: Geoff Kruth, MS (President, Guildsomm.com), Andy McNamara, MS (Chairman, Court of Master Sommeliers), Fred Dame, MS (Founder, American Chapter of the Court of Masters) and Laura Maniec, MS (Co-Founder, Corkbuzz Restaurant & Wine Bar in New York and North Carolina). Impressing these Masters Sommeliers along the way will gain the candidates a huge advantage, as they strive to achieve their ultimate goal. In the final episode, the six Sommeliers finally face the exam they have been working towards for years, in the hopes of becoming a Master Sommelier.

Meet the Somms of UNCORKED:

Jack Mason: Born and raised in College Station, Texas, Jack began working in local restaurants at a young age. Midway through his university studies, and while fulfilling a wine education requirement, Jack's oenophilia interest was sparked and he decided to continue his education with a degree in Hospitality Management at the Cornell School of Hotel Administration. In 2014, Jack joined the opening team of Marta as Wine Director, where he enjoys focusing on wines of Southern Italy and Champagne to complement Chef Nick Anderer's Roman-influenced menu, and furthering the team's beverage education. Since opening Marta, he has been named one of Zagat's and Forbes' "30 under 30," and Wine & Spirits, "Best New Sommeliers" of 2015. This will be Jack's third time taking the exam.

Yannick Benjamin: A visit to Bordeaux at age 13 inspired Yannick to get involved with wine, and he is now a Sommelier at New York's University Club and lead lecturer for Saturday seminars at Le Du's Wines in the West Village. In October 2003, a car accident left Yannick paralyzed from the waist down, but that did not deter him from pursuing his passion. He quickly adapted, outfitting his wheelchair with a table that allows him to continue to perform the tasks of a Sommelier. Yannick's passion is his non-profit organization Wheeling Forward where he is the co-founder and director of development. Yannick is on his final attempt to pass the test.

Jane Lopes: Jane graduated from the University of Chicago with a love for food, wine, and spirits, and thus began her career in Chicago and then Nashville. Lopes moved to New York in January of 2013 where she worked at Maialino and Ristorante Morini before landing at Eleven Madison Park in October of 2014. During her tenure in New York, Jane passed her Advanced Exam through the Court of Master Sommeliers, receiving the second highest score, was named Wine & Spirits "Best New Sommelier" 2014, and won the Chaîne des Rôtisseurs Jeune Somm Nationals 2014. Jane is taking the examination for the first time.

Dana Gaiser: Currently Key Accounts Director for Lauber Imports, Dana first developed a taste for wine in his teens with his parents when they started exploring and buying fine wines. By 18, he was selecting wines for their cellar and developing a palate for his first loves: Burgundy, German Riesling, and Champagne. After a four-year diversion studying Mechanical Engineering at Stanford, he accepted a position as an Assistant Sommelier in 2001, and his passion for wine became a profession. He has since served as a Sommelier and Beverage Director at prestigious restaurants on both coasts. Dana is on his third attempt on the exam.

Josh Nadel: Josh Nadel is a native New Yorker and the Executive Beverage Director of Andrew Carmellini's restaurants in New York City: The Dutch, Locanda Verde, Bar Primi, Little Park, Joe's Public Theatre, and Lafayette. He is a certified Advanced Sommelier by the Court of Master Sommeliers and co-founder of Gothic Wine Gothic Wine, a boutique winery in the Willamette Valley, Oregon. Previously, he was a Sommelier at the venerable wine-destination restaurants, Veritas and Cru in New York City. This will be Josh's fourth time in taking the test.

Morgan Harris: While attending college, Morgan was first exposed to wine - and the energy of the service industry - while working part-time at a 300-seat white-tablecloth Italian restaurant in Boston. Currently, Morgan works as a Sommelier at the Michelin-starred Aureole restaurant in New York's Times Square. He hopes to spend his career promoting wine as one of the planet's finest agricultural products and a humanizing force for social good. Morgan is taking the exam for the second time.

UNCORKED is produced by Left/Right with Banks Tarver and Ken Druckerman serving as Executive Producers. The directors of the documentary "Somm," Jason Wise, and Christina Wise, and Peter Goldwyn also serve as Executive Producers.

(via The Futon Critic)

Restaurant Consumers' Multidimensional Definition of Value Emphasizes the Overall Dining Experience

  As consumer attitudes shift, Technomic Inc.'s study explores current foodservice value proposition.

CHICAGO, Sept. 22, 2015 – PRNewswire

Nearly 80 percent of consumers say that "value" is very important in their decision of where to dine—but their definition of foodservice value depends on many factors, including service and, increasingly, overall ambiance and the quality of menu offerings. While price will always play a major role, delivering on these multidimensional elements of value is crucial as consumer attitudes toward dining out shift and operational costs rise. To combat this, operators must increase emphasis on the overall dining experience, finds Technomic's Value & Pricing Consumer Trend Report.

"While food quality remains essential, the overall experience is becoming more important to today's diners who are looking for fun, social and unique dining occasions," suggests Kelly Weikel, director of consumer insights. "Service and atmosphere make up about 40 percent of Gen Zers' and Millennials' value equations at all types of limited- and full-service restaurants. They are looking for experiences they can share—both by connecting with others in the dining party and through social media."

Compiling findings from more than 1,500 U.S. consumers, as well as Technomic's MenuMonitor, Consumer Brand Metrics and Top 500 Restaurant Chain Report, the Value & Pricing Consumer Trend Report also reveals:

• 47 percent of Millennials indicate they are seeking higher-quality fare more now than in 2013;
• 53 percent of  loyalty card holders are very likely to base their restaurant decision on a loyalty membership;
• The most influential deals are "Buy One Get One Free" and "Half-Off Specials."

The Value & Pricing Consumer Trend Report is one of many topics in Technomic's Consumer Trend Report series offering the most current analysis, insight and opportunities to help grow your business. Our best-in-class intelligence combines 50 years of foodservice expertise with critical findings from over 7,000 menus per year and nearly 30,000 annual consumer interviews.

About Technomic: Only Technomic, A Winsight Company, delivers a 360-degree view of the food industry. We impact growth and profitability for our clients by providing consumer-grounded vision and channel-relevant strategic insights. Our services range from major research studies and management consulting solutions to online databases and simple fact-finding assignments. Our clients include food manufacturers and distributors, restaurants and retailers, or other foodservice organizations, and various institutions aligned with the food industry. Visit us at www.technomic.com.

(via PR Newswire)

Automation: The Future of the Food Service Industry

 

With the push for $15 minimum wage gaining traction across the nation, the restaurant industry is bracing to make big changes. One trend that is picking up in popularity is automation. Basically, restaurants are eliminating the need of workers, and replacing them with robots or other electronic devices. Customers make orders, pay and receive their food without ever having to interact with a human being.

A new San Francisco restaurant, Eatsa, is doing just that. The establishment is almost entirely automated. To start, they do not have a counter, so no front-of-house employees. Customers neither can see the back-of-house staff putting the meals together. There are talks to get rid of that labor force too, thus becoming an entirely computerized business.

Consumers see that there are pros and cons to this new concept. Some see it as being more efficient and less expensive. However, others say that it leads to less jobs being available on the market, and higher rates of unemployment.

David Friedberg, a software entrepreneur who started Eatsa states, "I would call it different than a restaurant. It's more like a food delivery system."

The process of placing and receiving an order is fairly easy. It consists of selecting a customized meal on an iPad, paying and then waiting until your name and a number shows up on a screen. The number is the storage unit where you will actually be picking up your order.

Friedberg continues, "Technology allows us to completely rethink how people get their food."

He explains how automation has been monumental across all industries, and not just the food service industry. For example, robots are doing complicated tasks such as performing surgeries and operations.

In addition, reducing costs is not something new. If a business is able to cut spending and pass it along to the consumers, it's a good thing for all parties. Friedberg claims, "We can sit and debate all day what the implications are for low-wage workers at restaurants, but I don’t think that’s fair. If increased productivity means cost savings get passed to consumers, consumers are going to have a lot more to spend on lots of things."

Although Eatsa is nearly entirely automated, Friedberg mentions how it doesn't necessarily take away jobs. It can create too, which include but are not limited to, developing the tools and systems for the restaurant to run, and producing food products.

(via The Bulletin)

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Top Chef Tom Colicchio Eliminates Lunch Service Tipping

 

Famed Top Chef judge Tom Colicchio who founded New York City restaurant, Craft, in 2002, recently announced there will be no tipping during the lunch service portion of his restaurant. Patrons who eat at the establishment will see a notice at the bottom of the menu reading, "Prices are inclusive of service." Although Colicchio is removing the practice and the tip line on bills paid with card, he won't stop those who insist on leaving cash tips. There are talks to even extending this no-tipping policy for dinner services as well by the end of the year.

Under the new plan, Craft employees, such as waiters, bussers, bartenders and others, who normally would rely heavily on gratuity, will be ensured higher wages. For it to be successful, Craft will have to raise menu prices. Charging higher fees allow both the front-of-house and back-of-house staff to receive base pays. Colicchio states, "It's time for a change. It's time to pay the servers a salary."

Unfortunately, not all front-of-house employees are pleased. Under the change, the extra funds gained, which would have originally been the tip pool, now belong to employers instead. The employers can distribute the money however they choose, and there is a possibility that it would be used for other purposes, rather than payroll.

Colicchio refutes that the action will actually be beneficial for servers and waitstaff. Servers typically don't want to work during the lunch hours since there is less business, and thus less tips. However, with the change, front-of-house staff don't have to stress over that.

The tip-free system at Craft will not be a disruption to the business, as it had never offered lunch before. Colicchio said it would have been difficult for him to suddenly hike up prices by 20 percent on an already set menu. He optimistically replies, "If it doesn't work out, and I'm expecting it will, it won't have the same impact as if we disrupted dinner service. So the risks aren't as high at lunch."

This move is on the heels of New York Governor Andrew Cuomo's proposal of increasing the minimum wage to $15 an hour for all workers. Others in the food and service industry are also reeling the effects of the announcement, as the minimum wage was already raised to $8.75 this year in January, and will continue to rise in the years to come.

(via Eater NY)

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