New research from the National Restaurant Association shows a substantial number of operators are implementing sustainability best practices into their businesses.

A recent survey of 1,000 full-service and quick-service operators by the National Restaurant Association (NRA) found that nearly three quarters of operators recycled used fryer oil, fats and grease. More than six in 10 recycled their cardboard and paper, used compact fluorescent lighting and bought products made of recycled materials. About three in 10 installed faucet aerators to conserve water.

“More operators are looking at ways to increase efficiency—environmentally and fiscally,” said Scott DeFife, executive vice president, Policy and Government Affairs, for the NRA. “Restaurateurs today know a lot more about how sustainability can reduce utility costs and, in some cases, increase profitability.”

Key findings determined that:

Twenty restaurants across the United States were recipients of 2014 Achievement of Excellence Awards from the American Culinary Federation (ACF) this summer. Three of them are on The Culinary Institute of America’s Hyde Park, N.Y. campus: American Bounty Restaurant, The Bocuse Restaurant, and Ristorante Caterina de’ Medici. In addition, nine CIA graduates were honored at the organization’s awards event held during the ACF national conference in Kansas City, Mo., in July.

“Achievement of Excellence Awards are presented to foodservice establishments that go above and beyond to promote the culinary industry and provide customers with a rewarding experience,” said ACF President Thomas J. Macrina, a 1976 CIA alumnus. “The Culinary Institute of America’s commitment to providing hands-on learning opportunities for its students through these restaurants is noteworthy.”

The National Restaurant Association recently unveiled its comprehensive food-handling training guide for Feeding America’s broad network of food-bank employees, agency staff and volunteers. The “ServSafe Food Handler Guide for Food Banking” is a customized program designed to educate Feeding America’s 200 food banks and more than 60,000 agencies on the proper implementation of food handling and safety.

The NRA’s ServSafe team worked together with Feeding America to survey operators within the Feeding America network, conduct focus groups with participation from more than 20 food banks across the country, and tour network agencies and food banks in order to better understand Feeding America’s operations. 

Discover homegrown American lamb stories and recipes to inspire your menu. A new booklet from the American Lamb Board shares information on American lamb from shepherds to chefs across the country. The booklet also includes chef-developed recipes including chorizo-spiced lamb loin and merguez flatbread. To order your fee copy of the booklet, e-mail This email address is being protected from spambots. You need JavaScript enabled to view it.. 

The National Mango Board announces the release of a new tool to inspire menu innovation, Mango Flavor Pairing Guide. The guide was developed to create excitement about fresh mango as a versatile ingredient, the key to innovation all across menus, all year ’round. The mango pairings showcase complementary and contrasting sensory combinations from familiar to surprising.

The mango is known for its glorious yellow-orange flesh that can taste sweet, tart or slightly spicy with a texture that runs the gamut from crisp to lush. As today’s culinary teams explore exciting flavor combinations and innovative menu options, they’re finding more and better places for fresh mango. In green mango and grilled steak salad, Chef Ben Randolph, The Broadway Hotel, Columbia, Mo., combines the tropical appeal of fresh mango, grilled beef and Asian flavors to surprise and delight diners.

To view or download the Mango Flavor Pairing Guide, visit www.mango.org/foodservice/mango-flavor-pairings-guide. For in-depth product information, designed to help achieve menu success with fresh mango, visit www.mango.org/foodservice. 

Consumer interests and industry needs were the driving forces behind the U.S. Highbush Blueberry Council’s (USHBC) recent website overhaul and launch. Fresh design, a streamlined format and the optimized platform for mobile and tablet viewing provide industry professionals and consumers alike with a consistent and engaging experience.

Since the website’s launch in early July, the Blueberry Council has seen a 557% increase in website visits since June and a 290% increase in website visits over July of last year.

Although some instructors might feel threatened or intimidated by having to adapt to accommodate the needs of an ever-diversifying student body, consider that change can be good, benefit the student and ultimately make teaching and managing the classroom a lot easier.

By Bradley J. Ware, PhD, and C. Lévesque Ware, PhD

The student landscape today is drastically different than in the past. Classes are made up of an increased number of students who have new and unique needs and a variety of views and opinions concerning their role in the classroom and that of the instructor.

More and more students are culturally diverse, have learning disabilities, live with visual and hearing impairments, and require more personal attention. Educators who adapt their teaching methods and strategies to best accommodate these diverse groups will have the greatest degree of success in motivating students to learn.

Culturally Diverse Students
There are many outside forces that can influence the overall success of foreign and multicultural students. Behaviors that are culturally linked such as a lack of eye contact, non-participatory behavior, a disregard for personal space, or the failure to respond to questions might be misconstrued by instructors as poor preparation or a lack of interest. Students who are first-generation college students might experience the pressure to succeed in an environment with which they are not familiar. They may at times feel like outcasts and honestly believe that they do not belong or fit into the college scheme of things. Students who have English as a second language also have the added burden of limited comprehension and might find it difficult to adjust to the academic rigor that college demands.

A popular Louisiana-style restaurant goes from roadside stand to Cajun cuisine sensation.

True tastes of the bayou are surfacing throughout the South, and Cajun Steamer Bar & Grill is happy to take the blame.

For years, co-founder Jeff Thompson has been pouring his Cajun heart and soul into the growing chain of restaurants, but he admits that it all began from his own selfish interest.

When Thompson moved to Birmingham from Louisiana in the early 1990s, his first order of business was to assess the local dining scene. That’s when he discovered a glaring void that made it virtually impossible for him to call Alabama home.

“There was no Cajun food at all, and I just can’t live without my crawfish!” Thompson says, laughing through his thick Louisiana drawl. “It was either do something about it or go home. This was a deal-killer.”

Thompson took matters into his own hands, setting up a modest roadside stand and selling crawfish from the back of a trailer hooked up to his truck. It was anything but fancy, but his winning formula of fresh seafood sold at reasonable prices proved that the market was ready for authentic Cajun cuisine.

“It was pretty simple—just a couple of tables and some umbrellas—but you wouldn’t believe how excited people here got over it,” Thompson says. “It was as if I had introduced them to a whole new culture, like they’d never had crawfish before—not the fresh kind, anyway. That little stand still brings back fond memories for me; it still brings a smile to my face when I think about all the people I met. That’s when I could start calling Birmingham home.”

In this final of three installments focusing on employing an effective interaction strategy to increase loyalty and sales in your program’s student-run foodservice outlets, influencing four customer perceptions—“Fresh,” “Trust,” “Mystery” and “Ownership”—is key to success.

By Renee Zonka, RD, CEC, CHE, MBA

Last month, I wrote about how to teach the new “interaction economy” in the classroom and implement it in your program’s foodservice outlets while promoting the benefits of doing both. In this final segment of my three-part focus, I will touch on achieving desirable perceptions among foodservice customers—the successful eliciting of which can create value to the customer by enhancing his or her loyalty to your program’s operations and branding.

The concept of a new interaction economy replacing the “experience economy” was introduced in 2008 by InterAction Metrics, an Oregon-based company specializing in customer-experience optimization and customer-interaction management. Some of the following insights and advice come from the white paper published by that company, while most is the result of our experience in teaching the main tenets of the interaction economy in the School of Culinary Arts at Kendall College. Our goal is to arm students with the training and know-how to deliver unparalleled customer service so that they may excel in their foodservice careers.

Says this educator, ratios trump recipes in helping students learn. The first of a two-part series on teaching culinary arts through ratios in practical culinary labs.

By John Reiss, CEC, CCE

Are we training students the right way or the wrong way? That’s a loaded question, and one that culinary educators can easily become quite defensive about. The knock in culinary education often comes from professional chefs who say we aren’t training students to be seasoned and productive when they graduate.

Having taught in the industry for more than 25 years, I have often pondered and debated with peers over best practices for preparing students to be job-ready when they finish their studies. I have come to the conclusion that maybe there is a better pedagogical approach, one that involves the use of culinary ratios.

We often teach students practical competencies through the aid of recipes. Why? It’s true that recipes are important to some extent in the kitchen, but most professional kitchen work relies on intuitive cooking, standardized techniques and procedures and proper mise en place, rather than recipes.