In a zero-growth environment, this fast-casual sub-segment continues gaining market share.

The bakery-café segment, which accounts for $5 billion in annual sales and more than 3,600 units nationwide, has successfully navigated the middle ground between quick- and full-service restaurants to outpace industry sales and unit growth for each of the past three years, during which total bakery-café units increased 4.2% and F&B sales increased 12%.

The chef de cuisine of Corn Maiden restaurant near Santa Fe dispels some myths and misconceptions of working with chiles—while talking up their strategic use as a flavor enhancer—in menu development.

By Samuel Reed

Chefs are always looking for ways to make their specialty dishes different from those of others, with unique tastes, textures and ingredients that will enhance the dining experience and leave a lasting impression on their guests. As chile peppers are in peak season, the traditional staple of red and green chiles can provide a unique twist and satisfying flavor to a variety of different meals. Although the chile pepper is very versatile and can be used for several purposes, there are many misconceptions in the culinary industry about how chiles should be used.

The NRA says the CSPI-sponsored Food Day need not be limited to one day a year. Indeed, there’s much to celebrate in light of 10% of Americans working in the restaurant industry and restaurants’ dedication to providing healthier menu options.

October 24, 2011, was Food Day, a day sponsored by the Center for Science in the Public Interest (CSPI), the nonprofit watchdog group based in Washington, D.C., that has led successful fights for food labeling, better nutrition and safer food since 1971. According to the CSPI, Food Day seeks to bring together Americans from all walks of life—parents, teachers and students; health professionals, community organizers and local officials; and chefs, school-lunch providers and eaters of all stripes—to push for healthy, affordable food produced in a sustainable, humane way.

Case studies, whether already prepared or created by you or your students, are a wonderful way to force students to interpret and analyze industry situations that are new to them—and often missing from their books.

By Dr. Fred Mayo, CHE, CHT

Last month, we discussed using case studies in your teaching, and I indicated that this month we would discuss types of case studies.

Challenges with Case Studies
Although case studies can have a great benefit as one of your many teaching strategies, they are not always easy to use. While there are a number of good case-study books in hospitality, they may not have cases that fit your specific course. In addition, students face the cost of a case book in addition to other texts. If many of the cases fit well or if your program has adopted one of the case-study books, then you have a great source to use and plenty of information. 

Your students will groan with shock and surprise to learn that for every $100 in sales a foodservice operation earns only $4 to $7. But your job is to show them the real world they’re training to excel in.

By Adam Weiner, CFSE

At the June 2011 CAFÉ Leadership Conference roundtable discussion on the 50-minute classroom, one of the concerns raised was that students have no idea of foodservice economics. They have grown up watching “Iron Chef” and “Master Chef,” where expensive ingredients like truffles and caviar are tossed around like water. They have watched “Hell’s Kitchen,” where allegedly experienced chefs mishandle and mis-cook scallops, lobster and lamb, yet still remain eligible for the grand prize of running a restaurant.