Blogging is not my thing at all, in terms of writing things out and looking for articles. I have learned a lot in this class about what the food industry has to offer me. The many food trends and food ideas that I have retained in this class have been great. The thing I disliked is the way the blogging schedule is set up. Its not that it was set up bad but I believe that every posting should be due on thursday instead of how it was set up on tuesday. I still use blogging for my own personal pleasure and I think it might one day help my business flourish. There is a very great personal gain when looking at new food ideas and trends. Anything in our industry can be a fad or a trend very quickly. I also learned that one thing that we can do is use our blog to follow people that we are very interested in.

http://gluttonyisabliss.tumblr.com/

This blog is mostly about food pictures, I use it mostly for new plating ideas and food design.

Final thoughts on blogging

Its definitely not my forty. Just not me, i have learned that its tough to keep up with other things besides the things in your life. On the contrary our steps as a nation is going good. by that i mean we can learn from each others ideas and thoughts. Blogging is one way that is social sharing of combined points of view. It does broaden not only my prospective but everyones from the understanding that you come away with from this. I probably wont blog anytime soon after this thats just me though.  

Final Post for Contemporary Issues Winter 2009-2010

Blogging, what do I think? Well the experience was definitely fun although I really hate admitting it, it actually taught me a little bit about getting out of the this narrow view that I have about the food service industry, and look for interesting articles: new trends, financial growth, problems and the ways out of those problems. Also it taught me that I should be so focused on my restaurant but the industry as a whole, like reading on crops shortages that could affect everyone. I thought it was educational because this what we are here for as managers in training to go out and look for trouble or look for events that could be disastrous to our establishment and start planning for the inevitable.

What I learned, I learned to broaden my view about this industry that I am going into. I also learned how to look for things that could affect everyone as a whole. Especially what trends the consumer is getting into, and finding ways to start researching on how to make my establishment more for the consumer and how to draw them to my location.

What I liked? The experience to be on my own and do my research and do a large project about a topic that I really knew nothing about.

What I hated? The way these blogs are assigned to us, I wish it was more free range but still pertained to our industry. Looking up articles only about QSR sustainability and going green, gets really really annoying after a while.

I can use blogging in the future to help my career as a manager. I will use blogging to look up current events and possibly use it to my advantage to draw in customers to my business by advertising my menu's. Also I might even use it to talk to other chef's and keep track of trends that I am highly interested in. Especially the "Going Green" craze. So I will be following a Green restaurant Blog, to keep me informed on the ways to make a my establishment green.

In Closing blogging is definitely a new way for me to keep in touch with all the world around me I enjoyed this exercises and the class as for what it was worth and what it was trying to make me understand.

http://www.rimag.com/blog/Open_Kitchen/index.php

http://www.foodchannel.com/stories/2172-announcing-our-top-ten-food-trends-for-2010

Auntie Anne's Preztle Making Green Electric Car

http://qsrweb.com/article.php?id=15117&prc=163&page=166

Article I found is pretty interesting while we are still on the subject of to go trucks, seems like the QSR is moving a long with the buzz. Auntie Anne's for all of you don't know makes some of the best pretzels I've ever had, and not only do they sell pretzels they also sell hot dogs baked in a pretzel shell. Anyways just another way of getting the company name out to the public and another publicity stunt for us as a nation to jump on the "Go Green" bandwagon. I'm not against the Idea I just don't think in my opinion its that big of a deal, now if Spike's Hots Dogs in RI rents out a Vegetable oil car that gets 100 M/PG then I'll think its definitely a jump in the right way. But I guess only time will tell what happens in the future. I bid you Adieu.

sustainable seafood

Sustainable seafood is an easy choice you can make that has a profound effect on the the oceans and the earth. The oceans of the world feed billions of people everyday.

In fact, approximately 130 million tons of seafood is harvested every year. However, many of these species are being fished to extinction, causing profound damage to the worlds ecosystem. It is predicted that if we don't change our ways, all commercial fisheries could cease by 2048. We must ensure that our choices are for well managed fisheries.

However it isn't simply overfishing, choosing products with proper fishing methods is also an important part of sustainable seafood. We must be aware and take measures not to harm other species and habitats in going after our targeted fish. By-catch is also a result of poor fishing methods, and we must ensure that we do not inflict harm on non targeted species through the use of efficient and proper fishing methods.

Sustainable seafood, through programs like Ocean WiseTM, can assist us in making positive choices for the health of our oceans and our planet. Look for us to continue to bring you new sustainable seafoods to help us all make better choices.

http://www.sustainableseafood.ca/

green food trucks

Time for lunch in Venice Beach, but this is no ordinary food service.

"It's a healthy alternative to the 'roach coach,'" said Michael Klima.

Fondly known as "taco trucks" or "roach coaches," there's nothing new about these meals on wheels, until now.

"We basically use all alternative fuels and we actually recycle those fuels to power the business," said Kam Miceli.

Co-owner of Green Truck, Kam Miceli says his operation is entirely sustainable. Solar power runs the kitchen, vegetable oil used in cooking fuels the trucks, even plates and flatware are made from corn that's compostable rather than petroleum-based Styrofoam.

"We reclaim all the water we use on the truck and wash the trucks with it at the end of the day," said Miceli.

And the food is also lean and green. They have the Mother Trucker burger -- it's vegan -- we've got the breakfast burrito with a tofu option and no iceberg lettuce served here, loads of dark leafy greens -- big and nutritious.

"A lot of people eating vegan or raw believe they are living a healthier lifestyle and they feel better," said Michelle Dellapena.

The food is organic but don't panic -- the menu shares equal time with chicken, meat, and fried food that's comparable to others.

"I went with the breakfast burrito," said Michael Klima.

Which is five dollars and 50 cents more than competitors.

"We use sashimi-grade mercury-free Ahi tuna which is 14, but we have French fries for three dollars and grilled cheese for six," said Miceli.

Currently two Green Trucks serve L.A.'s Westside, Beverly Hills and downtown area with trucks driving into Santa Barbara and Irvine next month.

"The idea is to have these solar-powered commissaries which can support a fleet of vegetable oil trucks all across the country," said Miceli.

www.greentruckonthego.com

Article is from:

http://abclocal.go.com/kabc/story?section=news/food_coach&id=5996608

Health Care Reform is coming whether your ready or not

http://qsrweb.com/article.php?id=17178&na=1

My article talks about the new Health care reform that the Obama administration wants to establish. The article in summary is a big move for all large quick service restaurants especially those with Franchisees who have very little capital to invest into a new health care program. Although most QS restaurants offer health benefits to there full time employees, the new health care policy wants to include all the part time workers into getting coverage. This will be excellent to the nation as a whole, because there are a millions of Americans who don't have the money to go to the doctors for a regular check up because they can't afford the co pay and the medication is way to expensive. This will be a big boost to the longevity of Americans throughout the nation. Although the cons are that this will increase cost of the quick service restaurants by at least 8-10%. This could crash some of the insecure franchises that don't have a lot of money in this dying economy. But weigh the options. Better health for a better economy. But businesses will close in a nation where unemployment is steadily rising.

Einstien Bagel offer digital coupons

http://www.qsrmagazine.com/articles/news/story.phtml?id=10113

Now I am aware that the article doesn't reflect our topic, but Einstein Bros. bagel restaurant is a quick service restaurant. But bear with me cause I really was intrigued by the social media presentation that our fellow classmates gave last week. In the article Einstein Bros. Which if you aren't familiar offers specialty sandwiches on Jewish bagels and they are scrumptious. Anyways the quick service restaurant is offering a digital coupon to all it's customers to build relationship with all new and old customers. This a cheap and affordable way for Einstein Bros. to promote themselves and believe me they have a large fan base already. I think more and more restaurants and companies are going to be looking into the social media craze by offering discounts to all it's fans.

I couldn't imagine the type of advertising dollars facebook.com is making right now but I would definitely like to know.

Sonic Goes green by looking out for slaughter cruelty

In this news article Sonic restaurants are now starting to buy from credible slaughter houses for there poultry, beef, and other meats that they use. I think is another great leap for the QSF restaurants who have had a bad rep because of using mistreated animals. A big example is the Kentucky Fried Chicken fiasco a few years back where the chickens where being mistreated and miss-fed. Sonic is going to draw a lot more consumers now that they are advertising the use of only certified and humane slaughter houses.

Follow the article here:
http://www.qsrmagazine.com/articles/news/story.phtml?id=10056&microsite=green

Running a restaurant with just vegetable oil

Run Your Store on Vegetable Oil

The soon-to-market Vegawatt system allows operators to turn their used vegetable oil into energy for electricity and hot water. By Lakiesha R. Carr

Finding creative energy-efficient solutions isn't exactly novel for James Peret. As a child he recalls his father longing to place a water wheel in the stream behind his childhood home to “make a little power,” a profound memory he attributes to inspiring his career.

These days the Massachusetts-based engineer makes more than a little power. As CEO and president of Owl Power, a developer of clean-energy systems, Peret already has three utility patents to his name and, with the advent of Vegawatt, he's poised to make a push into the foodservice industry.

Over the past four years Owl Power has been diligently working on Vegawatt, a refrigerator-sized cogeneration system that would allow food establishments to reduce their needs for electricity and natural gas supplied from utility companies. Instead the companies would use their used vegetable oil to create power and hot water. With this option, eatery owners have the potential to save close to a $1,000 a month.

“As businesses everywhere are taking a hard look at their energy costs and their environmental impact, Vegawatt enables restaurant owners to help themselves and the planet at the same time,” Peret says.

After experimenting with home-brewed biodiesel (a renewable carbon-neutral fuel derived from a range of plant oils and animal fats) and noticing some of the difficulties associated with it, Peret turned his attention to used vegetable oil. He says although a valuable alternative, biodiesel production requires the use of potentially harmful chemicals like methanol and lye. It also creates glycerin, a waste product that must be properly disposed of and can be costly.

“Transporting biodiesel is the most expensive part of the process, but with Vegawatt there's absolutely no transportation involved,” Peret says. “The energy used to carry the fryer to the machine is minimal.”

It doesn't hurt too that unlike biodiesel, vegetable oil waste is free. It's no secret restaurant owners are continually seeking efficient ways to store and rid used vegetable oil accumulated during food preparation. Failure to properly dispose of the oil can quickly lead to sanitation and health problems, attracting both rodents and causing odor.

Eatery owners have the potential to save close to a $1,000 a month.

While Vegawatt has yet to debut on the market (Peret anticipates a few more months before full-scale production), it's already garnering praise from industry professionals anxious to cut costs and promote environmental change in their operations.

“The product’s environmental merits are outstanding, says Michael Oshman, CEO of the Green Restaurant Association. “By supporting renewable fuel, the Vegawatt reduces the amount of traditional, petroleum-based, nuclear, coal, and large hydropower fuel typically associated with energy production.”

George Carey, owner of Finz Seafood and Grill in Massachusetts, says the system allowed him to significantly reduce his restaurant's energy footprint and costs. “My largest line-item expense is runaway utility costs,” Carey says. Finz is the only establishment to use Vegawatt before its release, although Peret says two more restaurants are preparing to implement the machine.

http://www.qsrmagazine.com/articles/exclusives/0709/vegawatt-1.phtml?microsite=green

San Francisco concepts moves East

Restaurant News

Sustainable San Fran Concept Moving Into D.C.

[2009-12-17] Mixt Greens, an eco-gourmet restaurant concept founded in San Francisco in 2005, announced four new Washington, D.C., locations. The first will open on January 26 at 1200 19th Street, NW.

Mixt Greens' contemporary interior will showcase the company's green initiatives through design concepts and building materials. William McDonough + Partners, a design firm from Charlottesville, Virginia, is the architect for the new Mixt Green locations in D.C.

Mixt Greens will also feature a modern, urban design incorporating earth-friendly materials and each location will include a new edible living wall of seasonally rotating herbs and vegetables. The wall highlights indoor urban agriculture, a low-energy, high-yield farming technique, showcasing that sustainable, fertilizer/pesticide-free, healthy food can be grown indoors in urban environments. The edible, living wall also highlights the initiatives that Mixt Greens continues to spearhead throughout its operations and business practices.

In addition to the restaurant at 1200 19th Street, three venues will open between February and April, 2010, at: 1311 F Street, NW, 1700 K Street, NW; and 927 15th Street, NW. Each location will be open Monday through Friday from 10:30 a.m. to 3 p.m., and prices will range from $7.95 to $11.95 for salads and $8.95 for sandwiches, which are served with a side salad of greens.

http://www.qsrmagazine.com/articles/news/story.phtml?id=9877&microsite=green

guide to sustainablitiy

January 5th  "ARAMARK and the IFMA Foundation released Sustainability in the Food Service Environment, a practical, real-world guide for introducing and advancing sustainable practices within food-service". The guide is free and is based on the company's own buildings and ways to save energy and money in this tough economic time. Which in quick service restaurants can help a lot by being sustainable in recycling and practicing energy saving steps too.

http://www.qsrmagazine.com/articles/news/story.phtml?id=9938&microsite=green

sustainiability

ASMI or otherwise known as Alaska Seafood Marketing Institute provided information on their seafood. As being sustainable in Alaska. this is news for quick service restaurants, but is really redundant and keep just repeating the same information over and over. It does point to the sustainability of Alaska.  

http://www.qsrmagazine.com/articles/news/story.phtml?id=9981&microsite=green

going green

http://www.nrn.com/goinggreen.aspx?coll_id=718&menu_id=1546

Most chefs now are finding food to be important in sustainability and ecosystem friendly. Otherwise known as organic food. It has shown to support local communities and businesses. When it applies to freshness of ingredients and minimal transportation.