Restaurant and Food Service Blog

Federal health officials are checking into the possibility that an outbreak of salmonella-caused illness originally linked to tomatoes may instead be linked to something else, they said Friday.

“Produce investigations are very difficult, because a lot of times, vegetables are eaten all together,” said Dr. Patricia Griffin, chief of the Enteric Diseases Epidemiology Branch at the Centers for Disease Control and Prevention in Atlanta, Georgia. That makes it hard to trace back any one item to a source of contamination, she added. “We continue to keep an open mind about the possible source of this outbreak, as does FDA.”

Dr. David Acheson, associate commissioner for foods at the Food and Drug Administration, agreed. “There is a strong epidemiological association with tomatoes,” but the agency is also “looking into other ingredients,” he said.

The scare has prompted grocery chains nationwide to pull tomatoes from their shelves and some restaurants to stop offering them as ingredients.

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In just a matter of months, the restaurant industry and CKE Restaurants in particular, lost two legends — Carl’s Jr.(R) founder, Carl Karcher, who passed away in January and Hardee’s(R) founder, Wilbur Hardee, who passed away last week.

The two entrepreneurs paved the way for the two largest regional brands in the country with their drive, courage and tenacity. Karcher began the road to success with a lone hot dog cart and a dream in 1941 that grew to over 1,100 Carl’s Jr. restaurants nationwide. Hardee was a master of recognizing public trends and capitalized on the drive-in craze with his namesake restaurant in 1960, establishing the foundation for the chain that is now close to 2,000 strong.

“These two men were among the most innovative and forward-thinking of their time,” said Andrew F. Puzder, President and CEO of CKE Restaurants, Inc., parent company to both the Carl’s Jr. and Hardee’s brands. “Their lives should be celebrated and recognized for their immense achievements. We always strive to be leaders in innovation and to further our growth in honor of their entrepreneurial spirits and to keep their legacies alive.”

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I spent the weekend in Burlington, VT. I visited the culinary school that I attended – New England Culinary Institute.  Part of the visit was to be voted as the new President of the Alumni Association, but to also speak to the new graduates at graduation.

My recollection of cooking school was distant as I have not cooked for a very long time, but I got back in touch with school as I wanted to be able to give back and help in any way that I could – especially with my work in executive recruitment.

Our first night back in Vermont was scheduled with a dinner to be hosted with one of my chef instructors – Chef Michel LeBorgne.  Me and a couple of other alumni who were in town were to have dinner with the keynote speaker at graduation – Chef Susan Spicer of LaBayonne fame in New Orleans. Unfortunately, Chef Spicer’s plane was delayed and she could not join us for dinner. She did miss a truey memorable dinner. It was amazing to see what second year students can produce. Here was the menu:

Amuse Bouche

Bone Marrow Broth, Sausage Ravioli Seared Foie Gras, Vanilla Gnocchi, Poached Cherries Veal Tongue Salad

First Course

Skate Wing Beurre Noisette Salsify Puree, Wilted Spinach, Lemon Caper Essence

St. Urbans-Hof “Leiwener Laurentiuslay Riesling Spatlese, 2005

Second Course

Crispy Veal Sweebreads & Crepinette Forest Mushrooms, English Pea Puree, Foie Gras Emuslsion

Domaine de la Janasse “Terre de Bussiere”, 2005

Third Course

Lamb Sirloin Poached Marrow, Potato Puree, Fava Beans, Fine Herb Cabernet Reduction

Dutcher Crossing “Taylor Reserve” Cabernet Sauvignon, 2002

Cheese Course

Au Gratin Bijou, Clover Honey, Toasted Pistachio, Brioche

Dessert Course

Chocolate Coated Mint Cannoli with Trio of Seasonal Fruit

TCH Restaurant Group, Inc. will take its Five Guys Burgers and Fries from its current count of five stores in Tampa to a total of 86 stores in Tampa, Houston and Columbus, Ohio over the next several years.

The new franchisee parent company was formed when Bob Gries, through Gries Investment Fund, purchased a 40 percent ownership stake from Tampa franchisee Bob Dorfman, who is now chairman, president and CEO of TCH Restaurant Group.

‘Five Guys has been recognized as one of the fastest growing food franchises in the country,’ says Dorfman. ‘It’s extremely difficult to get franchises, much less the rights to 86 stores in three major markets, so we’re pleased to be taking the lead in these markets.’ Dorfman, a former Marriott executive who has invested in and consulted with a number of restaurant chains, opened his first Tampa Five Guys in 2006 and will be opening the sixth on June 21, 2008.

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A monthlong standoff came to an end Tuesday when stockholders of OSI Restaurant Partners just barely approved selling it to two buyout firms. Now industry experts and perhaps employees, too, wonder whether a sale of OSI’s brands is on the horizon.

Finally, the sale of OSI looks like it will finally be complete. What does this mean for the casual dining behemoth?
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Several grocery stores and fast food restaurants said Monday that they are temporarily pulling sliced tomatoes from their restaurants and shelves in the wake of a mysterious salmonella outbreak that has spread to at least 16 states.

Just about a year ago we were having salmonella issues with spinach, now we are seeing with tomatoes. Oddly enough, it is with particular varieties – plum and roma.

Many of the chains across the country have pulled tomatoes from their menu – McDonald’s, Taco Bell, Burger King, and Brinker International – all have made adjustments. In addition, it is uncertain when they will bring them back.

This recent outbreak brings larger concerns as to the fragility of our food supply and will certainly put a larger focus on the tomato industry.

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Grant Achatz of the Chicago restaurant Alinea, who last year overcame a mouth cancer that threatened his life and his ability to taste, was named the country’s outstanding chef Sunday night at the 18th James Beard Foundation Awards in New York.

Congratulations Chef Achatz! You are a great story for inspiration for all of us in the restaurant industry.

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The dining room at Alinea is a rare and special place where dark-suited waiters glide past tables, carrying trays laden with fantastical creations.

But the most startling aspect of that performance is not the food. It is that the man who spends 17 hours a day orchestrating it has never tasted some of his creations.

Chef Grant Achatz relies upon his Sous Chef to taste his creations. Chef Achatz was diagnosed with a rare form of tongue cancer - Stage 4 squamous cell carcinoma of the mouth that has spread to his lymph nodes - in 2007. Late last year, Achatz said that he was finished with all of his chemo and treatments from the University or Chicago through his publicist.  Now he is nominated for a James Beard Award – one of the highest distinctions for a chef.  Good Luck Chef Achatz!
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Today is National Doughnut Day.  Krispy Kreme is giving away a free doughnut to every customer in honor of this and it probably could not have come at a better time as far as PR and marketing. But it may only be short lived and may not get the full attention to help drive any significant traffic to stores.

With the price of gas reaching $4 per gallon and food costs running at all time highs, it will be more difficult for many concepts to make ends meet.

Just yesterday in the Nation’s Restaurant News, there was word that Metromedia Restaurants may be in serious financial trouble. Just last month, Nexcen reported that bankruptcy may be in its future.

Troubling times for the restaurant industry.

McDonald’s USA announced today that Dr. Cynthia M. Goody has joined the company as Director of Nutrition, effective June 1, 2008. In her new role, Goody will oversee all aspects of menu nutrition for McDonald’s 13,800 restaurants in the United States.

Goody, a registered and licensed dietitian, member of the American Dietetic Association and former Peace Corps volunteer, will lead McDonald’s U.S. team of food and nutrition professionals to develop plans that align with McDonald’s menu strategy. Working with McDonald’s U.S. executive leadership, Menu Management, Supply Chain, Suppliers, Owner/Operators and Staff, Goody will provide nutritional science expertise and oversee the company’s nutritional information development process.

Peter Romeo in his blog, has a funny post on what could possibly be an interesting move by the number one burger chain in the world.

But what I wonder most about this new appointment is if McDonald’s is really going to make a huge difference in their menu approach. Can you really see a Big Mac Lite?!?! Or maybe a Low-Fat Quarter Pounder? Or even a No-Sugar, Reduced Fat, Low Sodium Milk Shake?

Probably not. And that is why I do think that this whole announcement earlier this week is a way for the Golden Arches to get some of the muckrakers like Eric Schlosser. With all the changes going on with the McDonald’s concept in the beverage area, I am not certain that Goody will really make that much of an impact on the food side. We will have to see.

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