Disrupting the Disruptors: Restaurant Delivery

by Lionel Binnie GrubHub is on a tear now with TV ads and they’re working hard to be the national source for restaurant delivery.  The trouble is, they charge restaurants a lot to be on their app; a commission that ranges from 15% to 25% of each sale, plus 10% for delivery.  Does it make sense for restaurants? Maybe for …

10 Quick-Facts about Gen Z

1/ Roughly, those born after the mid 1990’s, next cohort after Milennials 2/ Generation Z are children of Generation X, or younger boomers 3/ 54% are Caucasian, 24% are Hispanic, 14% are African-American, 4% are Asian, and 4% are multiracial or other 4/ The Great Recession has taught Generation Z to be independent, and has led to an entrepreneurial desire, after seeing their parents …

Space-Food, Bugs and Nuts: A Talk by Andrew Zimmern of Bizarre Foods Fame

By Lionel Binnie At last month’s (August 2018) Association for Healthcare Foodservice conference in Minneapolis, I attended a talk by Andrew Zimmern of the Travel Channel’s Bizarre Foods fame. He’s a gifted chef, teacher and raconteur.  His talk fluently threaded a series of tales about food, but really, about culture and life. Space-Food Zimmern said that food is more important …

1

What’s New in Restaurants: A Trend Report from AHF

At the recent (2018) Association of Healthcare Food Service (AHF) Conference in Minneapolis, I attended a presentation by Chef Gerry Ludwig from Gordon Food Service.  The report is from their annual survey of over 400 restaurants in New York, Chicago and Los Angeles.  It’s based on what actual chefs and restaurants are serving, like, now.  Forgive any errors or omissions …

Who Fishes, Matters

Small-Scale Fisheries – and Why they’re Good for the Oceans  by Lionel Binnie Small-scale, locally managed fisheries are how fish have been captured throughout history.  And they are still an important part of the fishing industry.  What we’ll show here is why they have many positive effects on the health and sustainability of our oceans and fish stocks, as well …

‘Fishing Lessons’ – Review of a Book about Sustainable Fisheries

Why Sustainable, Locally-Operated Fisheries Matter We can’t really promote sustainable food and business practices unless we understand the issues – many of which are complex.  That’s why books like ‘Fishing Lessons’ reviewed in the Wall Street Journal, recently, are important. The book explains how small scale ‘artisanal’ fishermen with a long-term interest in their local economies tend to practice sustainable …

Asian Influences on the ‘60’s and ‘70’s Health Food Movement

Notes from ‘Hippie Food’ by Jonathan Kauffman The recently published book ‘Hippie Food’ by food writer and chef Jonathan Kauffman is a well-written and fascinating book that covers the development of the health food movement in the U.S.  It traces a variety of colorful individuals, with varying interests on health food ranging from writers, to teachers, philosophers, restaurateurs and other …

A Quick-Guide to In-Store Sushi

       Overview This is a quick look at the industry of what we’re calling In-Store sushi.  These are sushi operations that are located within a larger store or venue – like a grocery store, college, or hospital (rather than a stand-alone restaurant).  We cover the origins of the industry, current sales trends, demographics and other factors that effect the success …

2

Why Sustainability and Traceability in Seafood (and sushi) are Linked

Sustainability in seafood is complex. What’s good for the oceans, fish and you and me, are all inter-related. Here we’re going to take a quick look at the link between knowing where seafood comes from, and how it is harvested (traceability) and its impact on the sustainability aspects of seafood.  Plus, some links for further reading. Caught or Grown About …

7 Fun Facts about Ramen (to impress your friends and co-workers)

1/ ‘Ra-men’ is just the Japanese pronunciation of ‘Lo-Mein’- the same name in Chinese. 2/ Ramen (wheat noodles) are a relatively new import into Japan – they were introduced from China in the early 1900’s. 3/ All ramen has four major parts; tare (a seasoning base), broth, noodles and toppings.  4/ Roast pork, or chashu is by far the most …