ROC and Cornell University Posts Study on Restaurant Staff Turnover

 

In case you missed it, last month Restaurants Opportunities Centers United (ROC) posted an extensive study on staff turnover rates in American restaurants and how they affect bottom lines. The study, which was conducted by Cornell University's School of Industrial and Labor Relations, surveyed more than a thousand managers and assigned the examined establishments to one of four categories: fine upscale dining, casual fine dining, moderately priced family restaurants, and fast food/quick service (fast food) restaurants.

 

The study's conclusion? Turnover is very expensive. The ROC, whose mission is to increase wages and improve working conditions for the restaurant workforce, hopes the findings will be a "wake up call" to restaurant owners. If anything, the study has yielded an unprecedented trove of data about restaurant staffers in... Read more >

Comments (0)

Daily Digest: February 14, 2014

pizza

The "holy grail" of meals for soldiers has finally arrived: pizza with a three-year shelf life. [HuffPo]

 

Got a Valentine who loves beer? Check out this list of seductive craft brews. [LAT]

 

A Chiptole chicken burrito and skydiving come together in a new Kickstarter campaign. [LAT]

 

In an effort to keep their weight down and their speed up, Winter Olympians are now opting for fresh juices over processed sports drinks. [NPR]... Read more >

Comments (0)

On the Menu: Week of February 16

Photo taken by Philip Gross

 

Here's what's on the Beard House calendar next week: 

 

Tuesday, February 18, 6:00 P.M. 

Winter Park, FL 

For this special Friends of James Beard Benefit dinner, all of Orlando’s talented past JBF Award nominees are joining forces to create one spectacular meal in conjunction with the 2014 JBF Award semifinalist announcement.​ Click here for reservations.​

 

Wednesday, February 19, 7:00 P.M. 

Nouvelle Louisiane 

At Latil's Landing Restaurant, named one of the 20 best restaurants in America by Esquire, chef Jeremy Langlois creates dishes in his signature nouvelle Louisiane style, which brings together the Bayou State's local ingr... Read more >

Comments (0)

Daily Digest: February 13, 2014

Vineyards

 

Due to climate change, many European wine regions will not be suitable for winemaking by 2050. [Science News]

 

Low-income students often go hungry on snow days. [NPR]

 

Pizza Hut has made an OKCupid profile and promises a lifetime supply of pizza for the perfect suitor. [Time]

 

Chick-fil-A says it will switch to antibiotic-free chicken in five years. [LAT]

 

In England, a pizza so spicy it made someone's tongue bleed. [... Read more >

Comments (0)

JBF on the Air: Stan Sagner

Taste Matters

 

On yesterday's episode of Taste Matters, JBF's Mitchell Davis invited writer, consultant, and New York Daily News restaurant critic Stan Sagner into Heritage Radio Network's Brooklyn studios. Sagner discussed the life of an anonymous restaurant critic, the impact his opinions have on restaurants, and why he thinks goat will usurp kale as the next "it" food. Click here to listen to the full episode.

 

Taste Matters is a radio program dedicated to taste: as a sense, cultural construct, and culinary phenomenon. However much we talk about where our food comes from, how it’s produced, who prepares it, or what sorts of socio-cultural-political implications o... Read more >

Comments (0)

Valentine's Day Desserts

Meringues

 

This Valentine's Day, why not skip the meal and just get to what we all really want: dessert. (As in, actual dessert.) Here's a round-up of sweet treats we'd love to be treated to: 

 

Drunken S'more Cake 

Isn't getting a little drunk and a little messy the recipe for a perfect Valentine's Day? This playful riff on the campfire classic will definitely get you into the spirit. 

 

Chocolate Budino with Candied Hazelnuts and Grapefruit 

This elegant, rich pudding is extra-decadent topped with Campari-scented grapefruit peel and toasted, sugar-slicked hazelnuts. 

 ... Read more >

Comments (0)

Daily Digest: February 12, 2014

fortune cookie

A new restaurant in Shanghai caters to American expatriates by offering American-style Chinese food. [NPR]

 

Russ Parsons tastes and ranks packaged sardines. [LAT]

 

While Barilla considers 3D-printing elaborate pasta shapes, let's travel back to the Architects' Macaroni Exhibition, where Japanese architects showcased their ideas for futuristic noodles. [Smithsonian]

 

Whether you're a pastry pro or a baking newbie, there's a Valentine's Day cake recipe for you. [... Read more >

Comments (0)

Valentine's Day Recipe: Chocolate Budino with Candied Hazelnuts and Grapefruit

Recipe for Chocolate Budino with Candied Hazelnuts and Grapefruit, adpated by the James Beard Foundation

 

Not a fan of cramped tables and half-baked prix fixe menus on Valentine's Day? We don't blame you, especially if you're game to make this elegant Italian pudding from Bob Truitt, who oversees the dessert program at Marea and other restaurants in Michael White's Altamarea Group. The budino alone is wonderful, but accessorizing it with the Campari-scented grapefruit peel and toasted, sugar-slicked hazelnuts makes it worthy of a white tablecloth.

 

Get the recipe here.

Comments (0)

Daily Digest: February 11, 2014

coffee

 

American teenagers are increasingly hopped up on caffeine. [NPR]

 

Chart: people who actually like white chocolate and where they live. [Quartz]

 

Canadian athletes can swipe their passports to get a free beer a the Olympics. [USA Today]

 

How to make khinkali and khachapuri, two of Sochi's signature dishes. [Smithsonian]

 

The latest in freaky Doritos spawn: "Doritos Loaded," inspired by mo... Read more >

Comments (0)

The Bookshelf: The Gramercy Tavern Cookbook

Michael Anthony

 

Every year brings a fresh crop of dazzling, restaurant-driven cookbooks that renew our resolve to soar toward new technical heights in our home kitchens. But whether we actually reach those summits of thermal circulators and immaculate brunoise… well, that’s another story. This year’s batch included the eponymous title from New York City’s Gramercy Tavern, a restaurant anchored by a kitchen that’s never short on solid technique. But lightning-fast knife skills aside, JBF Award winner Michael Anthony says that The Gramercy Tavern Cookbook can actually make the leap from coffee table to kitchen counter. Intertwining two decades of the iconic restaurant's history with 125 seasonally inspired, contemporary American recipes, Anthony has crafted an invaluable resource for... Read more >

Comments (0)

Pages