Mathew Mandeltort's Blog (19)

To Bulgogi Go Where No Man Has Gone Before

It’s a stone cold lead pipe lock: Korean food will be the next big thing. No, I really mean it this time. Now I admit there have been some false starts in the past:

  • 2006Slashfood posted an article about Korean royal cuisine (surasan,) which appeared in The Korea Times leading some bloggers to hail Korean cuisine as the next big thing.
  • 2007 -…
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Added by Mathew Mandeltort on December 7, 2009 at 3:30am — No Comments

How Sweet It Is

“Ah brown sugar how come you taste so good?” Brown Sugar The Rolling Stones Sticky Fingers (1971)

Loathe as I am to prognosticate on such matters, (I prefer to leave such things to the experts like Nostradamus and Miss Cleo – besides if I really was good at it, I would be picking winning lottery numbers), I believe I have foreseen the next micro trend in food service. Call it “Culinary Intuition”. Its so cutting edge, so micro, a search of… Continue

Added by Mathew Mandeltort on November 23, 2009 at 3:00am — No Comments

Veni Vidi Vendi

Veni Vidi Vici

“I came. I Saw. I Conquered”

Julius Caesar

Veni Vidi Vendi

“I came. I Saw. I purchased snacks from a machine”
John Q. Public



Automated merchandising (aka vending) of food and beverages, seen by some as the red headed step child of the foodservice industry, (seen or heard any celebrity chefs lending their cachet to vending machine products lately?) actually has a…

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Added by Mathew Mandeltort on November 9, 2009 at 3:00am — 1 Comment

Bouche Amuse

On the TWELFTH appetizer, my waitress brought to me… 12 Quesadilla, 11 Breaded hot wings, 10 Spicy Nachos, 9 Crispy cheese sticks, 8 Battered mushrooms, 7 Chips with salsa, 6 Mini eggrolls, 5 ONION RINGS! 4 garlic sticks, 3 French fries, 2 cups of soups, and some BREAD TOPPED WITH PARMESAN CHEESE!

Sung to the tune of “The Twelve Days of Christmas.” Original by…

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Added by Mathew Mandeltort on October 26, 2009 at 3:00am — No Comments

No Soup For You

Jerry:"The guy who runs the place is a little temperamental, especially about the ordering procedure. He's secretly referred to as the Soup Nazi."

Elaine:"Why? What happens if you don't order right?"

Jerry:"He yells and you don't get your soup." The Jerry Seinfeld Show – Episode 116

In March 2009, Technomic, Inc. conducted an online consumer survey with a nationally representative sample of more than 1,500 American… Continue

Added by Mathew Mandeltort on October 13, 2009 at 3:00am — 1 Comment

Bacon: It's Not Just For Breakfast Anymore

The name derives from the old German word “bacho” meaning buttock. The USDA defines it as "the cured belly of a swine carcass" (other reason not to let the government craft your menu descriptions). “It” is, of course, bacon. Once consigned to nestle next to breakfast eggs (when bacon is served, eggs are present 71% of the time), sit crumbled atop baked potatoes and be the “B” in BLT’s, today bacon is literally and figuratively everywhere in the food universe:



  • U.S.…
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Added by Mathew Mandeltort on September 29, 2009 at 3:00am — 7 Comments

My, That is a Tasty Economic Indicator

Recently, a story entitled “Burgernomics” appeared on ABC’s Nightline. The title was meant convey the connection between America’s growing consumption of hamburgers and the current economic recession. Josh Ozersky, the Restaurants Editor for Citysearch remarked “the burger is omnipotent…it is the single most powerful force in the food universe”. As it turns out burgers may also be the most powerful force in the international currency universe as well.



“Burgernomics” is the economy… Continue

Added by Mathew Mandeltort on September 22, 2009 at 9:51am — 1 Comment

Burger Mania

"A Big Mac, a BLT,

Quarter pounder with some cheese, Filet of fish a hamburger,

a cheeseburger, a Happy Meal”


The Burger Song

Skee-Lo


American’s love their burgers. Now, more than ever it seems. Recent NPD findings show that incremental sales of burgers are up 20% over last year:





It is estimated that the Hamburger menu segment accounts for more than 33% Limited Service… Continue

Added by Mathew Mandeltort on September 11, 2009 at 8:50am — 1 Comment

It’s a Southern Thang

It’s a Southern Thang

"Be proud you're a rebel 'Cause the South's gonna do it again and again"

The South’s Gonna Do It Again

Charlie Daniels Band


For decades, “Southern Cuisine” was firmly ensconced below the Mason Dixon line. Back in the day, if you wanted grits, sweet tea, or a Krispy Crème Donut, you had to jump in the Rambler and drive deep into Georgia or Mississippi or South Carolina to find it. Oh sure, you could always find… Continue

Added by Mathew Mandeltort on September 9, 2009 at 9:52am — No Comments

The Rapid Rise of Slow Drinks

“Slow down, you move too fast. You've got to make the morning last.”

The 59th Street Bridge Song (Feelin' Groovy)

Simon & Garfunkle



There is no question that energy drinks have not only enervated people but the beverage market as well. Sales of energy boosting beverages have grown from $1.2 billion in 2002 to $6.6 billion in 2007. The market research firm Packaged Facts projects that the market will reach $9.3 billion by 2011. Even in India, the… Continue

Added by Mathew Mandeltort on September 3, 2009 at 1:40pm — 3 Comments

Attack of the RMS's

Nibbled to death by ducks -a project getting killed little bites at a time. Problems can nibble, time can nibble, colleagues can nibble, and suddenly the project is no longer viable.

Green Weenies and Due Diligence: Insider Business Jargon—Raw, Serious and Sometimes Funny by Ron Sturgeon (Mike French Publishing, 2005)


Restaurant operators don’t need to be told that the restaurant industry is more competitive than…

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Added by Mathew Mandeltort on August 12, 2009 at 2:17pm — No Comments

Street Eats

“When people wore hats and gloves, nobody would dream of eating on the street. Then white gloves went out of style and, suddenly, eating just about anything in the street became OK."

Jane Addison, quoted in the Great Food Almanac by Irena Chalmers

“We’ll never have a legitimate street food culture in America so long as people are afraid of puking.”

http://plebiscite.wordpress.com



Though American street food may not have attained… Continue

Added by Mathew Mandeltort on July 21, 2009 at 1:44pm — No Comments

Stick Schtick

If I thought it'd make you love me I'd put soup on a stick.
“Soup on a Stick” by Ghost Space


It is not hard to imagine the idea of food on-a-stick popped into the head of early humans seconds after discovering fire not only cooked their food, but the hand that held the food as well. Eager to place distance between themselves and fire, they used the power of cognitive thinking to put distance between… Continue

Added by Mathew Mandeltort on July 13, 2009 at 11:44am — 1 Comment

Live and Let Fry

Let me be the first to say that, despite consumers’ healthy diet protests to the contrary, the death of fried foods is greatly exaggerated. One need only look to any annual State Fair to comprehend the power that deep fried food has over us. Though any state fair offers a plethora of deep fried delicacies, the State Fair of Texas (aka the "Fried Food Capital of Texas" - their words, not mine) may well be the Shangri-La of all that is deep fried. Below is just a sampling of the fried foods… Continue

Added by Mathew Mandeltort on July 9, 2009 at 9:24am — No Comments

Let Me Eatertain You

The Oxford English dictionary defines a portmanteau word as “a word blending the sounds and combining the meanings of two others, e.g. brunch from breakfast and lunch.” It was Lewis Carroll, in Through the Looking Glass, who coined the word portmanteau to describe them. In the book Humpty Dumpty explains that: "Well, 'slithy' means 'lithe and slimy'…. You see, it's like a portmanteau - there are two meanings packed into one word." Foodservice is replete with portmanteau words including… Continue

Added by Mathew Mandeltort on July 7, 2009 at 1:05pm — No Comments

Waste Not - Want Not

According to a Stockholm International Water Institute study roughly 30% of food in the United States goes to waste, costing some $48 billion annually. In January of this year, Technomic, Inc. asked a number of operators what tactics they were employing to combat rising food costs. Almost 3 out of 4 responded they were focusing on reducing waste/spoilage:





% Operators Employing to Address Higher Food Costs…


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Added by Mathew Mandeltort on July 6, 2009 at 8:32am — No Comments

Cleanliness is Next to …

As operators struggle to navigate the murky waters of the current economy, many wonder what they can do to generate traffic. Dave Thomas, the late founder of Wendy’s once said. “It all comes back to the basics. Serve customers the best-tasting food at a good value in a clean, comfortable restaurant, and they'll keep coming back.” Turns out Dave was right but what is interesting how the relative importance of those attributes shift depending upon if one is talking about full-service, fast casual… Continue

Added by Mathew Mandeltort on July 2, 2009 at 7:47am — No Comments

The New 31 Flavors – The Tyranny of Too Much

Old enough to remember when there were only 3 television channels to choose from? Today the average household has access to 104 channels. Do your recall as a child being overwhelmed having to choose from amongst the 31 flavors offered by Baskin Robbins? Today, foodservice operators offer customers a staggering array of choices with every dining occasion:



• Buffalo Wild Wings – 14 varieties of wing sauce

• Dunkin Donuts – 52 varieties of donuts

• Chipotle – 65,000+ taco,… Continue

Added by Mathew Mandeltort on June 25, 2009 at 7:38am — No Comments

The Physics of Foodservice

Foodservice, like physics, seems to have its own immutable laws and principles that govern the behavior of entities and individuals with the foodservice universe. For example, just as Newton's Third Law of Motion exemplified that for every action in the physical universe there is an equal and opposite reaction, the Third Law of Menu's states that for every portion sizing action there is an equal and opposite portion sizing reaction. In a foodservice environment emphasizing value, customer… Continue

Added by Mathew Mandeltort on June 22, 2009 at 8:55am — No Comments

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Report: Consumers want more protein, need more education

A majority of U.S.  -More

California Walnut Beet Carpaccio Flatbread
Jump start their appetites with this fabulous flatbread appetizer topped with beets, goat cheese, arugula and California Walnuts. For this and more great recipes, visit http://www.walnuts.org/food-professionals/trending-recipes/.

Vegetables take over dessert menus

Top pastry chefs in the U.S.  -More

Rising takeout demand drives new Mama Fu's footprint

Austin, Texas-based Mama Fu's Asian House debuted a smaller footprint unit focused on feeding a growing demand for takeout an -More

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $25 posting packages to syndicate across all major jobs boards.

National News

Souplantation & Sweet Tomatoes Certified As Nation's Largest 'Green' Restaurant Chain

National Group Salutes Country's Only Large Restaurant Group to be 'Certified Green Restaurants®'

National Restaurant Association and EatStreet Release Online Ordering Guide

The National Restaurant Association and EatStreet have released a free educational guide focusing on online ordering and emerging restaurant technology trends.

Boyd's Coffee Launches Single-Cup Coffees For Retail And Foodservice

The coffees come in a variety of roast levels and include organic and Rainforest Alliance Certified™ options: French No. 6®, Red Wagon® Organic Coffee, Good Morning™, Hi-Rev® (delivers more caffeine), and Lost Lake™ Decaf Organic Coffee.

Arby's Announces Development Deals With New And Existing Franchisees

ARG recently sold 14 company-operated restaurants in Tampa, FL to Mosaic Investments, Inc. (Mosaic), a fully integrated investment firm based in Atlanta. In addition to remodeling existing locations slated to commence at the end of 2014, Mosaic has committed to build 13 new Arby's restaurants in the Tampa area over the next nine years.

Smoothie King Appoints Vice President Of Business Development To Drive Brand's Expansion Across The U.S.

Prior to joining Smoothie King, Bruno served as vice president of retail sales, operations and franchise development for Fannie May Fine Chocolates, a division of 1800Flowers.com, where he oversaw a $69.5 million retail division that included 100 corporate stores and 45 franchised stores.

CROWD FUNDING

If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.

TED TALKS VIDEO

TED: Michel Laberge: How synchronized hammer strikes could generate nuclear fusion - Michel Laberge (2014)

Our energy future depends on nuclear fusion, says Michel Laberge. The plasma physicist runs a small company with a big idea for a new type of nuclear reactor that could produce clean, cheap energy. His secret recipe? High speeds, scorching temperatures and crushing pressure. In this hopeful talk, he explains how nuclear fusion might be just around the corner.

TED: Sarah Lewis: Embrace the near win - Sarah Lewis (2014)

At her first museum job, art historian Sarah Lewis noticed something important about an artist she was studying: Not every artwork was a total masterpiece. She asks us to consider the role of the almost-failure, the near win, in our own lives. In our pursuit of success and mastery, is it actually our near wins that push us forward?

TED: Matthew Carter: My life in typefaces - Matthew Carter (2014)

Pick up a book, magazine or screen, and more than likely you'll come across some typography designed by Matthew Carter. In this charming talk, the man behind typefaces such as Verdana, Georgia and Bell Centennial (designed just for phone books -- remember them?), takes us on a spin through a career focused on the very last pixel of each letter of a font.

TED: Jeremy Kasdin: The flower-shaped starshade that might help us detect Earth-like planets - Jeremy Kasdin (2014)

Astronomers believe that every star in the galaxy has a planet, one fifth of which might harbor life. Only we haven't seen any of them -- yet. Jeremy Kasdin and his team are looking to change that with the design and engineering of an extraordinary piece of equipment: a flower petal-shaped "starshade" positioned 50,000 km from a telescope to enable imaging of planets about distant stars. It is, he says, the "coolest possible science."

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