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FOODSERVICE FLASH ~ All the latest news about Alaska Seafood
March 2003
Industry Bite:
According to an article featured in the February issue of Restaurant
Hospitality, the national average of food costs for full-service restaurants
is 27 percent.
THIS MONTH'S STORIES IN BRIEF:
********************************
** State of the Industry 2003: A Report by Restaurant
Hospitality Magazine
** Two More Alaska Fisheries Seek MSC Certification
** Results from a Poll the Share Our Strength Organization
Conducted with 200 Chefs
** Chef of the Month: Johnathan Sundstrom of Seattle,
Washington’s
Earth & Ocean Restaurant
** This Month's Recipe: Alaska Cod with Niçoise
Style Salad
** Send Us Your Ideas or Requests
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Stories:
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State of the Industry 2003: A Report by Restaurant
Hospitality Magazine
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Once again, Restaurant Hospitality has published their State
of the Industry report in their February issue. The following is a recap
of what they predict 2003 might bring. All in all, it seems that 2003
will be positive for most, particularly those who can establish fair
price points, offer creative menu items and provide comfort on a number
of levels. According to information provided by the National Restaurant
Association (NRA) and featured in this article, the overall industry
will make gains and therefore experience its 12th consecutive year of
real industry growth. The NRA expects 2003 sales for the full-service
sector to reach $153.2 billion, equating to a sales growth of 4.8 percent.
As for the quick service restaurant, Bob Derrington, an equity research
analyst at Morgan Keegan & Company was quoted saying, “The
competition will be particularly fierce in the quick service arena,”
making reference to the larger chains who haven’t yet shifted their
product offerings to include healthier and more nutritious menu items.
The fast casual segment is expected to experience the most growth due
to better quality food at a reasonable price point. It was noted that
some upscale restaurants, especially those in hotels, are becoming multi-purpose
in order to appeal to a larger audience.
Two More Alaska Fisheries Seek MSC Certification
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In mid-February, the Marine Stewardship Council (MSC) announced that
the U.S. halibut and sablefish fisheries requested to certify the fisheries
as sustainable under MSC guidelines. The Alaskan Pacific halibut and
Pacific halibut off the coast of Washington and Oregon and the Alaska
sablefish (a.k.a. black cod) fishery will be assessed against the MSC’s
Standard for sustainable and well-managed fisheries. The assessment
will be conducted by Scientific Certification Systems, Inc. (SCS) and
is expected to take between 12 and 18 months to complete.
In September of 2000, the Alaska Salmon Fishery was the first United
States fishery, and the world’s largest, to be certified by the
MSC as well managed and sustainable. The recognition was given due to
the good stewardship of Alaska, its processors and fishermen in managing
its resources for sustainable yield. Until September 2005, salmon processors
and retailers have permission to feature the MSC’s Eco-label on
all Alaska Salmon that goes to market. If all goes well, the state of
Alaska will have two more fisheries to promote as meeting the MSC Standard.
For more information about the Marine Stewardship Council, including
the criteria for certifying a fishery as sustainable or to read the
press release they distributed about these fisheries, log onto:
http://www.msc.org.
Results from a Poll the Share Our Strength Organization
Conducted with 200 Chefs
**********************************
A February article from Restaurant Business Menu Strategies reinforces
the messages we’ve been sharing with you about the return to simple
foods for 2003. According to this story, the Share Our Strength charity
organization that combats hunger with education and fundraising events,
polled 200 of its participating chefs to determine what food trends
would expand in 2003. Simple foods was the primary response, which according
to these culinary experts means “a return to the basics” and
“less is more.” The chefs also noted that “hip”
ingredients mean the use of fresh, organic and natural foods, along
with bold spices. The segment mentioned that Asian/Pan Asian/Vietnamese/Korean/Thai/Japanese,
and South American/Caribbean/Latin American/Pre-Columbian cooking styles
may influence the cuisine we find in 2003.
Chef of the Month: Johnathan Sundstrom of Seattle,
Washington’s Earth & Ocean Restaurant
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Holding the culinary reins at Earth & Ocean is Johnathan Sundstrom,
who provides a contemporary American menu that has enticed and impressed
the locals of Seattle, WA, as well as business travelers and visitors.
Johnathan has developed a strong niche and reputation in Seattle and
as such, he was recently recognized for his talent and vision. In 2001,
Food & Wine Magazine recognized Sundstrom as one of the “10
Best New Chefs in America” for 2001 at its 14th annual, Best New
Chefs Awards. For more information about Chef Sundstrom, please log
onto:
http://www.alaskaseafood.org/foodservice/enews_0303_sundstrom.htm
To see Chef Sundstrom's Roasted Alaska Salmon with Creamy Lentils, Smoked
Bacon & Scallions recipe, please log onto:
http://www.alaskaseafood.org/foodservice/enews_0303_sundstromrecipe.htm
For more information about Earth & Ocean Restaurant, check out
their website at: http://www.myriadrestaurantgroup.com/Restaurants/Earth%20&%20Ocean/Jonathan%20sundstrum.htm
This Month's Recipe: Alaska Cod with Niçoise
Style Salad
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With spring and summer inching upon us, many of your customers might
be trying to eat healthier, add more protein and less carbs to their
diet and looking to consume fresher foods, so help them out by adding
more entrée salads to your menu. Check out our Alaska Cod with
Nicoise Style Salad recipe and take advantage of fresh Alaska Cod from
now through April:
http://www.alaskaseafood.org/foodservice_recipes/recipe_detail.asp?RecipeID=66
Send Us Your Ideas, Recipes or Requests
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Is there some specific information that you'd like to see in this newsletter?
Then drop us an e-mail and let us know at: foodservice@alaskaseafood.org
We'll do our best to fulfill your requests.
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