Pasta made from fish bones?!

From making their own furniture to recycling food scraps, chefs are really leaning into the term “farm-to-table,” and young diners are eating it up. Related: We can add climatarian to the dining lexicon. And your restaurant signage may be stationary, but it speaks volumes. Here’s how to make sure it’s saying what you want it to say.

Hiring squad. The biggest mistake restaurants make when training new hires? Having them shadow someone. Here’s why that’s a bad idea, along with other best practices for onboarding. 

Go green. Earth Day may be over, but that doesn’t mean you can’t practice sustainability year-round.

Farm-to-table. As diners become more cognizant of sustainability, and food and design meld into one aesthetic, a new wave of chefs are making their own furniture. 

Financial freeze. Chefs are experimenting with ice cream flavors as an affordable creative outlet. It’s one more way they’re squeezing by in these tough economic times.  

Pithivier (pee-teev-yay): The classic French puffed pastry is having a moment on menus across the country. 

‘Consider restaurant models that are not labor- and service-intensive’

TV and movies have romanticized restaurants for decades, but nobody will tell you about the hard truths of the industry quite like a seasoned chef who’s left the kitchen professionally. 

Robin Leventhal is a chef, culinary instructor and Top Chef alumni (she placed fifth in Season 6). She owned a thriving restaurant in Seattle called Crave for five years, and is currently teaching the next generation of chefs as the director of culinary arts at the Wine Country Culinary Institute in Walla Walla, Washington. Leventhal knows nearly every aspect of a restaurant, inside and out, and shares some of her veteran advice with The Prep. -Julien Perry

Looking back, what, if anything, would you do differently as a restaurateur?

If I was to ever do it again, I would not be at the mercy of a landlord! My biggest lesson: purchase the building, if at all possible. Building out someone else’s space and then having to walk away from that investment really stung.

Also, do not think a POS system is an optional investment. It will pay for itself in the first two months.

What has being a culinary instructor taught you about cooking/managing staff/the industry in general?

First, innovation has always been what leads to success in any industry, and education is no different. It’s a new world and the very idea of being a student has changed; not dissimilar to how service has taken a step back in favor of the grab-and–go model.

Second, engaging with my students through the communication platforms they use is paramount. In turn, they have taught me as much about connecting with their generation.

Lastly, implementing a grab-and-go model into your marketplace can be fundamental in the success of any food service business. I encourage my students and future business owners to think outside the formal “restaurant” box and consider models that are not labor and service intensive. It is imperative to minimize your bottom dollar investment and costs in your business model to thrive in today’s market.

What can you tell us about this new crop of chefs? 

As a creatively driven person, I ran my restaurant with the conviction that each of us is unique and I welcomed my staff’s input. I believe that this collective creativity was part of the magic that made Crave such a beloved spot.

Having spent the past 12 years interacting with 20-somethings, I’ve seen a huge change in the future workforce. While this next generation has kind intentions at heart, it is often at the sacrifice of work ethic, risk taking and problem-solving skills.

Many also lack a critical approach to engagement. I do my best to help them understand how this could be problematic and offer tools to avoid these traps.

What should restaurant managers know when it comes to hiring cooks straight out of culinary school? 

A degree is not a guarantee that they are going to be rock stars for you. In fact, I have always held a bit of skepticism as to what that certificate really connotes. Not all schools are the same, nor are all students.

I am a firm believer that a “stage” will tell you much more about who they are and what they know than a resume will. Perhaps I am jaded, but I’ve seen too many exaggerations declared on that piece of paper and I’ve also witnessed plenty of graduates from the CIA who know how to make a perfect French omelet, but don’t play well in the sandbox with others. Anyone in this industry knows that success relies on a cohesive team and this is one constant in this industry that has not changed!

In the end, if you experience a hardworking, reliable person, know they are a unicorn and do everything you can to keep them engaged and give them opportunity to grow with your business.

These diet trends are influencing menus

As the wellness trend continues to shape restaurants, and diners increasingly become more conscious of the environment and their health, different diets are emerging.

In addition to vegetarians and pescatarians, there are a couple of new “tarians” on the scene influencing menus. 

Flexitarian isn’t a new term, but people who mainly eat plant-based, are becoming increasingly popular. Unlike vegans, flexitarians aren’t eliminating animal products from their plates, but they do limit their meat intake, mainly for environmental concerns versus ethical. Less meat equals fewer greenhouse emissions and a healthier ecosystem, which is good for the environment.

Climatarians prioritize foods that have a minimal footprint. Like flexitarians, they also limit their meat intake, prioritize seasonal and local produce and support regenerative agriculture. Climatarians are generally concerned with how their food is grown, processed and transported.  

Why it matters: To call this a trend is to negate the fact that Gen Z and Millennials support brands that align with their values; a culture that prioritizes environmental and physical health is only going to get stronger. Diet preferences are just a symptom of a larger movement towards conscious consumption as a whole. This presents an opportunity for restaurants to attract a wider customer base, strengthen their brand and reduce food cost through smarter sourcing. (Restaurantware)

How restaurants are using food scraps to save money and drive innovation

Food scraps that are sustainable, cost-effective and enticing? It’s a winning trifecta for a growing number of chefs around the country who are rethinking kitchen waste.

With ever-growing economic concerns in mind, being mindful of waste dictates the menu at acclaimed seafood restaurant Saint Peter in Sydney, Australia.  

Chef-owner Josh Niland makes pasta out of fish bones by pressure-cooking them until they are soft enough to be blended into a paste, which is then combined with tapioca starch or rice flour, among other ingredients.

“This technique was a huge unlock in terms of its use, first as a pasta or noodle dough, but it also gave way to a long list of other applications from tiramisu, to shortbread and brioche,” Niland says. “We continue to only scratch the surface of its potential.”

In Thailand, fine-dining restaurant Jaras takes fish scraps to a whole new level. They use the meat of invasive blackchin tilapia to make cold rice noodles, while the head and bones are turned into fish powder to season the noodles and flavor their curry sauce. Crisped skin and scales are used to add texture to the dish.

Closer to home, Michelin-starred Vespertine in Los Angeles uses locally grown passion fruit three ways: the juice is thickened and brushed onto scallops; the skin is infused into an oil for razor clam mousse; and the seeds are steeped into kombucha. They’ve also used spring lamb in both a savory and dessert course: grilled ribeye for the former, sugar-cured fat cap for the latter.

Why it matters: Less food waste leads to energy conservation and fosters innovation. It also keeps food waste out of landfills, which means it's not releasing climate-damaging methane during decomposition. Promoting sustainable practices is an opportunity for restaurants to appeal to younger diners who are choosing brands that align with their values, and eco-consciousness is a big one! (Food & Wine)

What your restaurant signage says about you

You may not be able to judge a book by its cover, but you sure can decide not to pick up the book in the first place.

It’s the same thing with restaurants: a shabby sign will likely get passed by, because if the exterior isn’t high quality, the food mustn't be either, right? It’s a definite red flag.

The numbers support this theory. According to a study by EuroLogo Marketing, 80% of consumers entering a store for the first time do so "because they were impressed or intrigued by the signage outside." 

While damaged signs usually indicate a poor dining experience, it could also indicate cheap food and a casual atmosphere. Think of a well-worn diner, dive bar or neighborhood spot with a homey vibe.

If the reason your sign is dilapidated is because you can’t afford to fix it, this likely reflects money issues within the restaurant as a whole, which often trickles down to food quality and staffing. So if money isn’t an issue and your sign needs some TLC, what are you waiting for? 

Why it matters: Branding is important, especially for younger diners who do, in fact, judge a place by its looks. You could have the best food in town, but if your sign isn’t welcoming, nobody’s going to know that. Keep your signage clean, prominently displayed and large enough that potential diners can read it. It should also grab attention and reflect your character. Think of your sign as a dating profile; first impressions are key for matchmaking. (Tasting Table) 

47%

Consumers who say birthday and anniversary promotions are the top perks they want at restaurants. (SevenRooms)

💠 Should you ban kids from your restaurant?
💠 What it's really like to work on Top Chef
💠 Woman sues restaurant over dress code
💠 Convenience stores are now culinary destinations  
💠 World's best new restaurants according to Condé Nast Traveler

“I really, truly believe that you should treat pasta like a steak. It's not a sponge that you dump sauce on and it becomes a soup. Think of it as a steak. When you order a steak, the first thing they ask you, 'How do you want it cooked?'

– Comedian Matteo Lane, author of the new cookbook, Your Pasta Sucks.

(🎧 Food People)

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