The 2020 Holidays Recipe Collection  Guide to Butter courtesy of Gelson's Markets How you doin’? Every day I get all sorts of food related emails; most people are asking for a recipe or ingredient sourcing information. But occasionally, I get some interesting information that I want to pass on to you. That’s the case with this Guide to Butter that I received from Gelson’s this morning.
Gelson's is an upscale regional supermarket chain operating in Southern California. It operates service-oriented stores mostly in upmarket neighborhoods. The Mayfair Connection began years before Gelson's did. Estimates put the genesis of the chain sometime around 1929. In 1948, Arden Farms Company owned both Mayfair Markets and Van’s Markets. Arden created a new chain of stores: "Mayfair Markets", from the two existing chains. Arden-Mayfair gradually sold off most of the stores, as the market favored supermarket formats that were larger in size. Over time, all the larger, upscale Mayfair stores were renovated to become Gelson's. Gelson’s market is grocery store that my family has been shopping at since they first opened the store in Century City, California. I have a very close connection to Century City, which has nothing to do with butter—but it’s interesting anyway. The land on which Century City sits belonged to cowboy actor Tom Mix, who used it as a ranch. It later became the backlot of 20th Century Fox (now Disney), which still has its headquarters just to the southwest. In 1956, Spyros Skouras, who served as the President of 20th Century Fox and his nephew-in-law Edmond Herrscher, sometimes known as "the father of Century City", decided to repurpose the land for real estate development. The following year, in 1957, they commissioned a master-plan development from Welton Becket Associates, which was unveiled at a major press event on the "western" backlot later that year. As a young boy, I used to ride my bike to Western Street and sneak through the fence to watch them film cowboy movies. I used to dress up in my chaps and strap a holster on my hip and play cowboy with “real” cowboys—Giddyap! I was often invited to have lunch on the set with the cast and crew and even got put on a horse once or twice… didn’t I feel important? In 1961, after Fox suffered a string of expensive flops, culminating with the financial strain put on the studio by the very expensive production of Cleopatra, the film studio sold 180 acres to a developer and Alcoa, for $300 million ($5.4 billion in 2020 dollars). Now that’s a helluva lot of bread & butter. Now, here’s buttttter! If all the fats got together and held a popularity contest, butter would surely win hands down. Butter makes our baked goods tender, moist, and flaky. It pulls the flavors through our savory dishes. Sauces are lush with it and gravies are thick with it. Most importantly, good butter simply tastes wonderful — it gives a purpose to toast. And now is an especially thrilling time to be cooking and baking with butter. There are more butters than ever in our dairy case: Sweet, salty, cultured, European, goat, and ghee, just to name a few. Of course, while all that variety is inspiring, it can also be a little baffling. What’s the difference between all these butters, and what are we supposed to do with them? Here’s a list of all the major butter categories and how to put them to use in your kitchen. The good news, butter lovers and cooks, is that no single butter is perfect for everything, and every butter is special—so you might have to try them all. Sweet Cream Butter — Salted and Unsalted This is the butter most Americans have in their fridges. It’s made with sweet cream—meaning fresh pasteurized milk versus cultured (see below)—and per regulations, must be at least 80% butter fat. In its salted form, it’s great for finishing stuff: melt it and drizzle over popcorn, swirl it through your mashed potatoes—or drop a knob of it on your steak in the last minutes of cooking. If you’re baking or making a sauce, it’s better to use the unsalted variety because it gives you more control over flavor. With its high water content, it’s particularly good for choux pastry or cream puffs! Grass-Fed Butter Made from the milk of cows that feed on grass, this butter has a yellow hue that can vary in richness with the seasons—as the cows move from summer grass to winter hay. It has a fresh, pleasantly herbaceous flavor. Those grassy notes are harder to pick out once the butter is in foods, but if you’re making something like a beurre blanc, you may want to use a butter with a more neutral cream flavor. Is grass-fed butter good for you? It may have higher levels of Omega 3 Fatty Acids than conventional sweet-cream butters, but you’d have to eat an awful lot of butter to match benefits of other sources, like fish, nuts, and seeds. Ghee Ghee is a rendered butter, meaning it’s cooked to remove the water and milk solids—leaving pure, golden butter fat with a wonderful nutty flavor. What’s the difference between ghee and clarified butter? Basically, the cooking processes are very similar, but clarified butter doesn’t brown, so it has a more neutral flavor. Use ghee in your Middle Eastern and Eastern Asian dishes, like dal or curry, or for making butter sauces—like a lemony dip for lobster. It has a very high smoke point, so it’s also great for frying stuff. Bonus: It will keep in an airtight container in the cupboard for one month. European-Style Butter Although different countries and producers may have their own butter recipes, there is a consistent tradition throughout Europe: Butter is slowly churned until it achieves a butterfat content of at least 82 percent. It’s also allowed to ferment. This approach means that it melts faster, and it has a super-rich, lightly tangy flavor and a soft texture. For all those reasons, bakers prefer European-style butter. It makes pies flaky and cakes rise a little higher, and it gives laminated doughs, like croissants, a beautiful airy texture. The high butterfat also means less water, so it’s a good butter for pan searing a steak or a piece of fish. Cultured Butter A cultured butter is made either by allowing the cream to ferment or by adding live bacteria to it before it’s churned, much like yogurt. It often has a very high butterfat content, up around 86% depending on the producer. That gives it a silky mouthfeel and a rich, complex flavor—full of cream and yet slightly sour from the cultures. Again, the high butterfat equals less moisture: This butter will make your biscuits flakier, your cookies crisper, and the crumb of your cake more tender. And, with all those cultures, it may also be easier to digest! Goat Butter Made with milk from goats, this butter has a similar fat content to sweet-cream butter but is otherwise quite different. Goats don’t process their feed the same way cows do, so the butter is white, and it has a distinct flavor—it’s tart, like good yogurt, yet sweet and light. (One of the tasters called it “dessert butter!”) It generally comes salted and it has a low melting point, so it’s nice and soft. Use it like you would salted sweet-cream butter. Goat butter is also a great alternative for people who are allergic to cow’s milk or lactose intolerant: It’s lower in casein and easier to break down and digest than cow’s milk. Whipped Butter Whipped butter has air or nitrogen gas whipped through it, which makes it soft and fluffy. It’s considered healthier because—what with all that air—there’s less fat per tablespoon. (And by law, whipped butter only has to be 25% butterfat.) Whipped butter is too melty and foamy for cooking. Its superpower is spreadability, so it makes a great table butter—it’s not going to shred your toast! Serve it with muffins, baguettes, and sweet breads. ChefSecret: Whipped butter is easy to whip at home using a stand mixer fitted with a whisk attachment. Covid-19 Quip of the Day: “What did the sick parent make their kids for lunch? Mac and sneeze.” ------------------------------------------- Do you have a question or comment? Do you want to share a favorite recipe or pictures with our readers? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. ------------------------------------------- Here is wishing you the very best for the upcoming holidays. To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind welcoming in the holiday season. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading. #Baking #Butter #Ghee #ClarifiedButter #CulturedButter #Gelsons #HolidayRecipes #Holidays2020 #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2020
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The 2020 Holidays Recipe Collection How you doin’? This is a Special Saturday Edition… or as they used to say in the movies--Read All About it!
On top of all the pandemic pressures, newbies have to plan to make Thanksgiving Dinner for the first time. Here’s a story we’ve heard often this week. Okay, I admit it… I never made a Thanksgiving dinner. I’ve been sponging off my in-laws since I married their son. This year we are practicing social distancing and staying at home with the kids. How complicated can it be to make an exceptional holiday dinner? Goodness knows, the kind co-workers at Perspectives have been providing exacting holiday recipes for the last two weeks. So, what can go wrong with Thanksgiving or Christmas dinner? If 2020 has taught us anything it’s that $#@!t happens! Dry turkey? Lumpy gravy? Burnt pie? Don't panic! When holiday cooking disasters strike, these easy work-arounds will help you fix your feast and make you look a pro. No one will ever know. Got Turkey Troubles? Problem #1: The turkey is still frozen on Thanksgiving morning. What went wrong: You may have underestimated how long it would take to thaw the turkey in the refrigerator—about 24 hours for every 5 pounds. Or maybe you waited until the last minute to do your shopping. Stuff happens. What to do: You can speed up the thawing process by placing the wrapped, frozen turkey in your kitchen sink and covering it with cold running water. Use your bathtub if your sink isn't large enough. Drain and refill the water every half hour. The turkey will thaw at the rate of about 30 minutes for each pound. Never, Never, NEVER thaw a turkey at room temperature. USDA thawing information https://www.usda.gov/media/blog/2016/11/18/how-safely-thaw-turkey Problem #2: The turkey begins to burn while it's roasting. What went wrong: It could be that your oven needs to be calibrated (too late for that) and that you've been roasting it at a much higher temperature than you thought. (Note to self: purchase an oven thermometer.) Or you may be relying on one of those "pop-ups" to tell you when the turkey is done, which aren't as reliable as a meat thermometer inserted into the turkey. What to do: Flip the bird over immediately and continue to cook breast-side down (which is how we suggested you cook the bird in the first place). When you carve the turkey, begin by removing any blackened skin and about half an inch of the meat below any burnt area. You can then layer slices of the meat on individual dinner plates and ladle plenty of gravy on the slices to hide the problem. You can also cover the dark spots with foil to help prevent them from getting darker. Problem #3: The turkey meat is dry. What went wrong: The turkey breast meat often dries out before the drumsticks are cooked (reread my Upside Down Turkey recipe #155 before you start cooking). What to do: Carve turkey slices and moisten with turkey or chicken stock. Cover and heat in the oven. Or hide the mistake by covering your turkey slices with extra gravy. Don't toss out the dry meat; use it for turkey soup or turkey salad. Gravy Gone Bad? Problem #4: The gravy turns out lumpy. What went wrong: The flour may not have been fully dissolved in liquid before you added it to the pan drippings or the gravy may have cooked at too high a temperature. What to do: Pour the gravy through a fine-mesh strainer into a new pan—the strainer will catch the lumps and reheat the lump-free gravy. Problem #5: The gravy turns out thin and watery. What went wrong: There's not enough flour or other thickening ingredient in the gravy. What to do: Put 1 or 2 teaspoons of cornstarch in a small bowl and stir in enough cold water to make a thin slurry. Whisk into the gravy and bring to a boil or mix a small amount of flour and water into a smooth paste and whisk into the simmering gravy until it's thick. Problem #6: The gravy burns. What went wrong: You got busy and lost track of the gravy. Don't beat yourself up; Most mistakes happen right before dinner is served when the cook is distracted trying to pull everything together. It can happen to anyone. What to do: Transfer the gravy to another pan without touching or scraping the blackened bottom. Most of the burnt flavor should stay with the first pan. Smart tip: Keep packaged gravy or a bottle of Kitchen Bouquet on hand as a back-up. Sad Stuffing? Problem #7: The stuffing or dressing is dry. What went wrong: There's not enough liquid in the mix to fully moisten the ingredients. What to do: Place the stuffing or dressing in an oven-safe bowl, pour in a little warm broth or melted butter, and toss, adding just a bit of liquid at a time just until the ingredients are moistened. Watch out: Too much liquid will make the stuffing or dressing soggy. (Don't worry, we've got a fix for that, too.) Cover the bowl with foil and heat in the oven until steaming hot. Problem #8: The stuffing is too wet and soggy. What went wrong: There's too much liquid for the amount of bread or other dry ingredients. What to do: Add more breadcrumbs or toasted bread or spread the stuffing out on a sheet pan and heat in the oven to dry it out a bit. Tater Troubles? Problem #9: The mashed potatoes turned out sticky and gluey. What went wrong: The potatoes were either overcooked or got overworked, possibly because you whipped it with an electric hand mixer for a bit too long. What to do: Spoon the potatoes into a casserole dish, top with butter and cheddar cheese, bake and serve as a mashed potato casserole. You can also add an egg and form the potatoes into patties, chilling for about an hour and then frying until golden brown—Call it Mashed Potato Surprise. Problem #10: The mashed potatoes are lumpy. What went wrong: The potatoes were not mashed enough to break up all the lumps. What to do: Put the potatoes back in the saucepan, add a little hot milk and butter, and continue mashing gently until they're smoother. For the fluffiest mashed potatoes, switch from a hand-held masher to a potato ricer or food mill. Sweet Potato Pandemic? Problem #11: The sweet potato casserole marshmallow topping is scorched. What went wrong: Marshmallows burn easily, even when they don't come into direct contact with fire. Maybe your casserole was too close to the broiler element, or perhaps you simply forgot it was in the oven and walked away. Flame on! What to do: Turn off the oven, blow out the fire, and open the windows. When the charred marshmallows cool, use a spatula to remove them. Replace with new marshmallows or a brown sugar topping and give it another go under the broiler. To make sure the new marshmallows don't go up in flames: Lower the oven rack, crack open the oven door so you don't forget it's in there, and watch it like a hawk. Dinner Roll Debris? Problem #12: The dinner rolls are burnt. What went wrong: Perhaps your oven temperature is higher than you thought (invest in an inexpensive oven thermometer) or maybe you simply forgot the rolls were in the oven—it happens when you bite off more than you can chew. What to do: Slice off the burned tops and add a dab of butter on each roll. If the bottoms burned, simply remove the burnt part, flip them over, top with butter and serve. Or if they're just a little bit scorched, you could try gently scraping off the worst bits with a microplane grater or a serrated steak knife. But not everything has to be homemade… it really doesn’t. Have a great back up plan by using King’s Hawaiian Rolls found in most deli or bread sections of your local supermarket. Dessert Drama? Problem #13: The pie crust is soggy. What went wrong: The crust wasn't pre-baked and the filling turned the crust mushy. For fruit pies, try pre-cooking half the filling to activate the thickeners and cook off some of the liquid. Remove from heat and stir in remaining fruit for a chunky texture. What to do: Scoop servings of the pie into individual dessert bowls and top with lots of whipped cream or ice cream. Problem #14: The pie dough falls apart. What went wrong: There's not enough water in your dough. What to do: Incorporate enough water to get the dough wet, sprinkle with some flour and let stand for about 15 minutes. The dough should then roll out just fine. Refrigerate the dough for 30 minutes before baking. Problem #15: The pie crust is burnt. What went wrong: The temperature was too high or you lost track of the time and didn’t set a timer. What to do: Remove the burnt pie crust edges and cover the surface with whipped cream. For extra camouflage, shave chocolate over the top. Problem #16: The pumpkin pie or cheesecake cracks. What went wrong: Either too much air got incorporated into the batter or the cheesecake was baked at too high a temperature, causing the top to set before all of the steam had escaped from the filling. What to do: If the crack isn't too extreme, use a warm metal spatula to gently press down on the cracked area and spread to blend together or simply cover the entire surface with whipped cream, cranberry sauce, or other sauce. It amazing how whipped cream absolves all sins. I’ve started using my Instant Pot to make most of my custard pies, including pumpkin pie. It makes the perfect 7-inch pie that never cracks or burns. Reference Lesson # 157 ChefSecrets: It’s no secret… we have posted most of these recipes on our website at https://www.perspectives-la.com/covid-19-survival-guide. Be Safe: Perspectives and the USDA want you and your family to enjoy a safe Thanksgiving Holiday--https://www.usda.gov/media/blog/2019/11/20/four-steps-food-safe-thanksgiving-feast Thank you to Allrecipes.com for the inspiration. Covid-19 Quip of the Day: “In California and New York we've been told that only 6 people are allowed to meet for Thanksgiving Day, but 30 people can gather for a funeral. With this, I am sad to announce that we will be holding a funeral on Thanksgiving Day for our pet Turkey named "Butterball" that will pass away on Wednesday, November 25, 2020. Refreshments will be provided. In lieu of flowers, please bring a side dish.” ------------------------------------------- Do you have a question or comment? Do you want to share a favorite recipe or pictures with our readers? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. ------------------------------------------- Here is wishing you the very best for the upcoming holidays. To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind welcoming in the holiday season. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading. #ThanksgivingTips #Thanksgiving #DinnerSavers #Holidays2020 #Thankful #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2020   $100,000 Ribs As you can see, today’s blog is a milestone of sorts—#100. We have been publishing our Covid-19 Cooking Lessons since March. Never in a million years did we imagine that the pandemic would disrupt our society for so long. We originally started blogging to keep our people busy and so that Joan and I wouldn’t go crazy walking around empty offices. We thought that many people stuck at home would be both entertained and gain new interest and insight into foods they eat. As safety conditions continue to be fluid, we want our blogs to focus on your changing needs no matter where you live or the conditions in your geographic area.
We built our million dollar 3000-square foot product development center consisting of our test kitchens, pilot plant, chocolate development center and the back-of-the-box home kitchen. Each area has a specific purpose. This is where it all starts… where formulae and recipes are first developed and tested by our chefs and home economists. In the pilot plant we scale up recipes (larger batches) to more closely mimic how they will perform in larger batch production conditions. The back-of-the-box kitchen is where we develop new recipes (like this one) for home use. The chocolate development center is where new confections and desserts are imagined. One of the things we’ve heard lately, for the first time in nearly 3 generations, is that mothers and dads are taking the time to teach their children to cook (and some are learning themselves in doing so). So, occasionally, we like to combine a recipe with a craft project to help create a tasty teachable moment. We also try to incorporate a little history of where and how the recipe originated. We hope you will “stay tuned.” So, for the 100th time we ask, “How you doin’?” The thing about being in a semi-lockdown in Los Angeles is it gives you lots of time to reminisce about favorite restaurants and meals from days gone by. There once was a restaurant called Kelbo’s in West Los Angeles, and they had the absolute best Polynesian ribs—better than Trader Vic’s or Don The Beachcomber. Kelbo’s was kitschy and fun and smelled great from the moment you walked in the door. That said, Kelbo’s was all about the sticky, red, island ribs and great Polynesian “frou-frou” drinks. When I opened my first south seas-style waterfront restaurant in Foster City, California I wanted to serve ribs just like Kelbo’s. I offered to buy the recipe from Jack, but no dice. I even tried to bribe one of the cooks, but he was having none of it. We must have flown back and forth for two or three months with a couple of our chefs tasting the Kelbo’s secret recipe ribs. Why was this so damn hard to duplicate? We made ribs in the test kitchen for a year before I thought our ribs were good enough to put on the menu. I called them, $100,000 China Red Ribs, because I spent that much money to duplicate them. It may not have been a dead match for Kelbo’s, but it was certainly very close. If love ribs, you’ll love these. Kelbo’s was a big deal back then. I’ve read on other blogs that people who remember Kelbo’s would like to have those wonderful ribs again. The owners’ families have stuck fast to not sharing their recipe. But I am happy to share my original bulk recipe for the thick, sticky, caught under your fingernails sweet red ribs we served. Feel free to reduce the recipe for your needs or bottle some sauce for your friends. Prep time Sauce: 20 minutes Cook time Sauce: 30 minutes Prep time Ribs: 10 minutes 1st Cook time Ribs: 50 minutes 2nd Cook time Ribs: 7-10 minutes Yield Sauce: 3 quarts Ingredients For the sauce 4 cups soy sauce 1-1/4 cups sherry wine 4 cups granulated sugar 1 cup red wine vinegar 1-1/2 cups ketchup 1-1/2 tablespoons garlic powder 1 teaspoon five-spice seasoning 2 teaspoons Wright’s liquid smoke (it’s got to be Wright’s) For the ribs As many as you need--trimmed out St Louis-cut ribs Directions To make the sauce
To cook the ribs
ChefSecret: To get these ribs just so, there is the recipe and then there is the talent of the chef. I always consider these ribs an artform and that leaves room for a lot of creativity on how the ribs are cooked. The Kelbo’s formula was to get them thick and sticky—where the glaze gets stuck under your fingernails. When I am cooking these at home in a non-commercial oven, I will dip the ribs 3 or 4 times to build-up the thick, sticky glaze that I like. Eat Healthfully, Stay Fit, and Above All, Have Fun In The Kitchen ------------------------------------------- Covid-19 Quip of the Day: “Mask not what your country can do for you. Mask what you can do for your country.” In short, Wear A Mask! ------------------------------------------- Do you have a question or comment, want to share a favorite recipe or pictures? Send your thoughts to ed@perspectives-la.com. You can also find these blog posts at https://www.perspectives-la.com/covid-19-survival-guide. And now a word from our sponsor… About PERSPECTIVES/The Consulting Group, Inc. For over 4 decades, Perspectives has been providing strategic and tactical consulting solutions to food and hospitality companies. Our worldwide experience spans five continents and dozens of countries working with some of the largest companies globally. Collaboration and vision are the cornerstones of our approach to developing innovative solutions. We fuel innovation, uncover opportunities, discover trends and embrace sustainability, turning imaginative ideas into profitable realities. We are expert in the following areas: Strategic Planning, Concept and Brand Development, Market Research, Operations Systems Planning, Operations Programming, Menu Planning & Inventory Optimization, Product Development, Training Programs, HACCP / Sanitation / Food Safety, Co-Packer Evaluation & Coordination, Food Processing & Facility Plant Design. #$100KRibs #StLouisRibs #Kelbos #100thEdition #PerspectivesTheConsultingGroup #QuarantineKitchen #InstantPot #Covid19 #FeedingAmerica ©PERSPECTIVES/The Consulting Group, Inc. 2020  How you doin’? Over the last several weeks, have you been doing the grocery shopping or has someone else done it for you? Many people really don’t like to go grocery shopping. I can give you various reasons why, but the fact is, people have better things to do—that is up until recently. With the quarantine orders in place, except for going out for groceries and to the drug store, there hasn’t been many places to go.  Before we found ourselves in the middle of a global pandemic, most of us thought nothing of grocery shopping. We didn’t just stop at one store… we shopped around to different stores. If I wanted snacks from Trader Joe’s and meat from Huntington Meats, it was no big deal. We didn’t worry about what time or even which day we went shopping. We just went whenever and wherever we wanted.
Today, going to a grocery store is a potential health risk (for myself, my family, and the store workers. I’ve learned that running out for a few extra potatoes isn’t just inefficient—it’s also irresponsible and downright wasteful. We’ve had to change the way we approach meal planning and shopping. It’s been a period of adjustment. Below are several ways the quarantine and ongoing social distancing might change your approach to shopping—some habit changes you might want to consider for the future. Before you even go to the store, be sure to check to see what you have in your own pantry. Rather than starting with a craving, coming up with a recipe, and then making a special shopping trip—cook what you have on hand. Be creative with what you have. Pretend every day is a new episode of Chopped. Now that you’ve got the time, take inventory of all the foods in the pantry, fridge and freezers and plug all the information into a spreadsheet. You’ll find there is so much more “stuff” that you’ve had forgotten about—lentils, beans, noodles, canned goods, and more. You also might want to add a column for “best buy” so that you can keep track of what’s in and out of code. Now you can browse through the list and come up with meal ideas instead of mindlessly running to the store despite having full cupboards. You can also go online and type in the ingredients you have and see what recipes pop up. Finally, if you have to go out grocery shopping, be sure to write a detailed shopping list—try to do it in the order that you shop, i.e. meat and poultry first, center of the store (cans and bottles), produce and then frozen foods. That will get you in and out of the store as quickly as possible. Please, please don’t over-buy, leave something for the next family We are all watching small businesses struggling to survive amid mass closures. It has been painful to watch. I’ve always liked shopping local, bringing money back to the local economy. I also like small farmers, ranchers and producers. I look for the Made in America on the label. Every dollar counts to these independent, local businesses now more than ever. I also realized I’m not spending more money than usual; I am, however, wasting less of what I buy. When I put my dollars toward quality instead of quantity, there is more incentive to use up everything I buy. You might also consider investing in one of those vacuum-sealing storage systems. They really do help to keep things fresher longer and you can save space in your refrigerator or freezer by stacking bags instead of containers. I use the FoodSaver system and find it works pretty well for bagged storage and when you are using your sous vide system (Lesson #8). When a container is needed, I prefer the Lasting Freshness Vacuum Seal Food Storage containers. I’ve tried a few different brands and have had the best success in drawing and keeping a vacuum to extend shelf life a few days. They also stack pretty well in cabinets and the refrigerator. In the last couple of weeks, proteins have been harder to find, so I’m using less by supplementing meals with more vegetables, beans, and grains. This strategy is better for our budget, health, and the environment. When eating less meat or chicken, you will appreciate the fresh produce more than ever before. Your quarantine salads made with greens from local farms will taste amazingly better. You’ll find that greens purchased locally will still be vibrant and fresh long after the pre-washed packaged stuff which can go limp pretty quickly. You may have never known how incredibly delicious truly fresh produce can be. If you have kids in the house you already know that “food” to them means snacks. If there aren’t any chips, crackers, or granola bars in the house, You’re out of food. In this current environment try cutting back on processed snacks; try making treats from scratch instead. Experiment with Instant Pot yogurt (see recipe in the Instant Pot section of the blog), freshly baked breads, muffins, cookies and crackers. Homemade ice cream and sorbet are the very best and fun to make. You will feel so much better cooking from scratch, not to mention most items are less expensive to make and better quality than store-bought, processed foods. Let us know how is the quarantine changing the way you grocery shop and prepare food for your family? #Grocery #Supermarket #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 Assess—Design—Implement—Reopen  Photo Credit: QSR Magazine Up until a couple of months ago, restaurants were doing well. Our industry is an important part of the US total economy. There are over 500,000 restaurants employing over 11 million coworkers across the country.
It’s now been two months since we started practicing physical distancing, and while we have managed to “flatten the curve,” nothing could have been more disastrous for the restaurant business. If you are a restaurant owner, chances are you are struggling—struggling to pay furloughed co-workers, struggling to pay rent, struggling to try to figure out how you are going to put it all back together. Independent, single unit operators, small and medium multi-unit operators and even big chains like The Cheesecake Factory have notified their landlords that they would be unable to pay rent for the foreseeable future. May will be a crucial month for our industry as governing officials ponder how to safely “reopen” restaurants, easing physical distancing mandates, while operators are dealing with the practicalities of doing so. Restaurant operators are attempting to navigate the unknowns associated with slow re-openings and what this means to their survival. Many questions revolve around capacity and seating—bars and catering require limits on group sizes at tables—difficult to source personal protective equipment needed for staff and diners alike, and how to best clean and sanitize the entire restaurant multiple times throughout the day. There are few firm answers, and even the most seasoned restaurant veterans are finding out, often day by day, what they can and cannot do and whether they will be able to survive reopening under these circumstances. Now we are hearing from various authorities in different states and cities that, under certain circumstances, some restaurants may be allowed to open. Some companies were lucky enough to receive PPP grants and keep people on the payroll, but that will only cover about six weeks of wages. Operators will need to ramp up cash flow quickly. The purpose of this information is to offer direction and provide a framework for best practices for reopenings. The National Restaurant Association, the FDA and local health departments have assembled guidelines to assist operators navigate the murky waters, but there are no guidelines for how to make it all work financially to return to successful operations. Right now, there isn’t any single, definitive way to get your restaurant open. We don’t know how many people will be allowed to enter the restaurant—some jurisdictions recommend or require limiting seating capacity to 25%. With fewer customers, how can the restaurant pay its bills, let alone make a profit? Let’s discuss the possibilities. Review and re-engineer your menu —“skinny” it down… less is more. The 80/20 rule says that 80% of sales come from 20% of the menu items offered. Remove (for now) those slower selling items that require unique inventory SKU’s. Focus on existing Signature menu items that your restaurant is known for. Don’t have any? Work with your chef and cooks to develop unique menu items for your eating establishment that can become your Signature recipes. Make sure they are popular, easy to execute consistently, fast to produce (think table turns when you have reduced seating) and are profitable. Review your inventory—a simple rule of thumb is to only stock those inventory items that are used in at least 5 dishes or account for at least 5% of sales. This takes as much discipline as skinnying down the menu. It’s hard work, but restaurant people are creative and are not afraid of a challenge. Review your kitchen—is it safe? Is there enough room between stations to allow at least 6 feet between co-workers? Do you need to put up plastic shields to separate stations or will protective personal equipment suffice? Check your equipment and procedures. Are there ways you can reduce GET’s (guest experience time) to move more people through the restaurant more quickly, particularly at peak dining times? With reduced capacity, table turns (and take out) this will be critically important. Change and adapt to new cooking styles and equipment—consider modifying your cooking style and techniques to incorporate sous vide, Instant Pot and microwave cooking to reduce kitchen staff, decrease GET’s and still produce great, consistent food every time. Review your dining room—is it possible to maximize seating by adding physical barriers around tables and booths? Protective barriers may enable you to include a couple of extra safe and legal seats. Your guests want to feel safe when coming to your establishment or they won’t come. Review the need for protective gear—in the beginning of this pandemic we were told masks were unnecessary—that was not true. We think that authorities were simply trying to prevent a run on them when they were so critical for medical staff and first responders. Now, there is no question—masks save lives. Wearing a mask helps protect you and others and is recommended by the CDC when in public, especially in enclosed spaces like restaurants. In short order there should be enough PPE (i.e., surgical masks and N95 masks) for every need, but cloth face coverings will suffice for us non-healthcare professionals. Have your uniform designer create a signature design or logo’d restaurant face mask (or a series of them) If designer-y or fun enough, sell them to your guests as another source of revenue. It’s important to wear face masks anytime you will be around other people, especially when ideal social distancing is not possible. A significant number of cases of COVID-19 have been as a result of contact with people who are pre-symptomatic or asymptomatic. It’s a good precautionary measure to wear a face mask to try to trap virus particles that you may be exhaling. Although face masks are not perfect, they do seem to potentially have some effect on risk, so it’s a best practice. It’s important to note that while cloth face coverings are not 100% effective in preventing the transmission of the virus, the physical barrier is believed to slow community transmission, explains the CDC. Communicate with respect, patience, empathy and hospitality—now, more than ever, you will need patience and a calm demeanor to make your staff and guests feel comfortable. Both groups will look to you as an example of how and what to do. You won’t have all the answers, but if you speak honestly and respectfully with your team, and include them in offering up ideas, you won’t feel so alone, and they will feel that they are part of the solution. Even your guests may have suggestions for you. All input should be welcome. Of course, not every exchange will be positive… so take a breath, count to 10 and remain calm as you try to address complaints, concerns and issues that will inevitably arise. Check your uniforms—there was a time in this country when every restaurant co-worker wore a clean uniform every day. More recently, but before the virus crisis, most co-workers just wore their own street pants and maybe a shirt or apron (sometimes not very clean) that they carried in. Now, uniforms must be as clean as the restaurant in order for guests to believe the restaurant is doing all in their power to keep the establishment clean, sanitized and populated by immaculate co-workers. If you can afford it, you might want to consider a change in uniform style or color to signal a change to your co-workers and guests. Most importantly, impress upon your staff, both front and back-of-house, the critical need to start with clean, freshly laundered and ironed uniforms (including face masks) every day. Make the best of technology—consider contactless payment systems, automated ordering systems, mobile ordering apps, frequent website updates. Find innovative ways to reduce the need for personal contact. Stay current—Make sure your establishment meets critical FDA and local health department standards. Renew your memberships in your State and National Restaurant Association so you can stay abreast of all changes and requirements—they are your best source of information. What does the FDA require?
Good sense requires:
Things to consider to safely reopen a restaurant:
Some guests will be slow to return… if you have a mailing list contact these people and let them know the changes that have been made to make their visit both safe and enjoyable. Offer them a re-introduction coupon to prompt trial. Some people will be reluctant to visit because of financial consequences from the pandemic—keep them in your thoughts and communications. They may come back as the economy improves. There are only four strategies for building sales; these apply to virtually any retail category:
In summary:
Who is PERSPECTIVES/The Consulting Group, Inc.? Perspectives is an international consulting firm headquartered in Los Angeles. We have been providing comprehensive services to the hospitality industry (upscale, mid-scale and fast food restaurants, hotels, resorts, casinos, theme parks, supermarkets, specialty and convenience stores, airlines, and cruise lines), food manufacturing, processing and distribution companies, for over forty years. Perspectives' team of experts work step-by-step with our clients developing dynamic and innovative products and concepts for the food and hospitality industries. We understand the symbiotic relationship that must exist between internal assets and external variables. That understanding, combined with our customized research and thorough analyses, makes our client’s goals achievable. Our expertise and experience encompass the following disciplines:
Contact PERSPECTIVES/The Consulting Group, Inc. www.perspectives-la.com Ed Engoron – ed@perspectives-la.com Joan Vieweger – joan@perspectives-la.com 310-477-8877 #Reopen #Restaurants #NRA #FDA #PerspectivesTheConsultingGroup #NationalRestauratAssociation #Covid-19 |
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Copyright © 2021 Perspectives/The Consulting Group, Inc. | 10550 Wilshire Blvd, #803, Los Angeles, CA 90024 | 310-477-8877
Copyright © 2021 Perspectives/The Consulting Group, Inc. | 10550 Wilshire Blvd, #803, Los Angeles, CA 90024 | 310-477-8877