The International Design of American Cuisine We experience it time and again, as it occurs very frequently in almost all areas of life. It happens in fashion; cosmetics; beauty; semantics (speech); entertainment; religion; and, yes, cuisine—from what we eat to how we dine. The “what” that is being discussed here is international influence. For instance,… Read more »
I See I Want It: The Stimuli of Food Imagery
Curious, bold, and shall we say, somewhat naughty … the very daring term “food porn” is credited to an extremely insightful Coward, and more than 30 years later, social media is buzzing with the term Rosalind Coward noted in her 1984 book Female Desire. This catchy phrase relates to highly stylized images of food and… Read more »
Continuous Freezers: Just Keep on Churning Along
“How to Become a Gelatopreneur with PreGel” is the title of the three-minute edutainment short hosted on www.pregelamerica.com, PreGel America’s website, explaining that the upfront cost of a starter business can range from anywhere between $100K-$200K due to everything from building costs to equipment essentials such as immersion blenders, batch freezers, display case(s), refrigerators, and… Read more »
Soft Serve: Smooth and Creamy; Cold and Dreamy
It’s so beloved by the American dessert consumer that it has its own day. Annually, soft ice cream, culturally known as soft serve, is celebrated every August 19th. This classic American treat holds a special place in the hearts of young and old, as it stimulates nostalgic memories of hot, hazy summer days, when the… Read more »
Frozen Custard: A Modest Dessert with a Bountiful Following
It sounds cliché, but frozen custard lovers across the United States might agree that the simplicity of this long-loved treat is what makes it phenomenal. At nearly 100 years old, frozen custard is still causing as much of a stir as it did when it was introduced to the American public in 1919 as a… Read more »
Ancient Grains and Desserts
A Beneficial Union As recently as May of 2016, The Plate, a blog published by www.nationalgeographic.com, reported about a national survey which found that 84 percent of Americans throw away food based on the sell by date stamped on packages. Yet, ancient — a word partly defined as having the qualities of age or long… Read more »
Phenomenal Women of Pastry
There is a suggestive idiom that has solidified a place in history and woven its premise into the fabrics of many cultures. It has been the topic of debate beginning in the 19th century (according to documented history); it has been the basis of countless social and political movements; it has forged the idea of… Read more »
Gelotti: A Passion Fulfilled
Gelotti’s of New Jersey is a stellar example of passion for frozen desserts realized. The enthusiasm felt by the human engine of this three-location establishment is authentically contagious. A true appreciation for ice cream, gelato, and serving their communities through love of the culinary craft and innovation the Gelotti family practices on a daily basis… Read more »
Everybody Has a Food Story.
Here’s My Tale of the Pecan “Hello!” I greeted in an almost overly-cheerful tone. Excitement radiated from my bright young eyes as I hurriedly approached the counter of my family’s favorite ice cream chain with a very important task to execute. I, at the time, a proud seven-year-old, was gifted the opportunity to place the… Read more »
FASHIONABLE EATS : WHEN FOOD TRENDS ARE IN STYLE
Generally speaking, past and present music powerhouses such as The Beatles, Elvis Presley, Michael Jackson or Beyoncé Knowles Carter may elicit words such as frenzy, exhilaration, craze or mania among their fans similar to how pumpkin, Cronuts®, ramen burgers and gluten-free products have evoked the same for foodies. Much like entertainment, food trends create excitement,… Read more »
WHERE DO FUTURE PROFITS LIE?
IN-STORE IMPULSE BUYS VS. ONLINE SHOPPING You’re waiting in line to make a quick, small purchase at a grocery store. Products are strategically placed in the immediate checkout area to specifically taunt you.You continue to wait in line tormented by the additional temptation of salacious magazine headlines, indulgent candy bars and bubble gum, chilled sodas… Read more »
SUPERMARKET OVERLOAD: THE EVOLUTION OF THE GROCERY INDUSTRY
Families across the U.S. continuously take inventory of the goods in their refrigerator, cupboards and pantries before sitting down to complete a grocery list that will suffice each week. This includes standard grocery items as well as necessary pharmaceutical needs which can be found in the aisles of the same establishment. Finding orange juice –… Read more »
GROCERY DISPLACEMENT AND LOYALTY
Grocery Displacement: the moment a consumer enters an unfamiliar grocery store, and anxiety and panic begin to set in as they assess how they will attempt to navigate the unknown aisles to find all the things on their shopping list. es, despite not yet being defined in Merriam-Webster’s dictionary, this is a real thing. In… Read more »
EMPLOYEE CAFETERIAS PROVIDE MORE THAN SUSTENANCE
Staff Appreciation Boosts Business It’s another workday, and among all the other responsibilities that need to be addressed, one’s own nourishment is of major significance for planning the day. Whether it’s getting started with what is said to be the most important meal of the day (breakfast) or pondering what to eat at the crest… Read more »
GROCERANTS PT. 2: THE NEW DINING DESTINATION
Sit-In Is The New Takeout America is a nation of varying types of foodies who love to explore new flavor profiles, textures, ethnic dishes, healthy snacks, dessert indulgences, reinvented classics and almost everything in between. For the foodie and average time-pressed individual, blending palate satisfaction and convenience is imperative. One solution is today’s new and… Read more »
THE RISE OF THE GROCERANT
Definition: A Grocery And Restaurant Merged Into One What’s for dinner tonight? There are so many options to choose from: Chinese, Italian, Mexican, American, Greek, etc., and nowadays it can all be found under one roof along with fresh produce and your standard pharmaceutical needs. The modern day grocerant, a grocery and restaurant merged into… Read more »
ARE QSR ENTRÉES BEING SIDE-LINED?
Will Sides And Snacks Replace Entrées? In today’s society each second seems to move faster than the last, which can make it hard for anyone to find enough time for much of anything, including eating. Quick service restaurants (QSR) are very aware of the overwhelming schedules many people have become subject to, due to the… Read more »
MULTIFUNCTIONAL FLAVORS A WIN-WIN
Food Sustainability On The High Seas If you were in the middle of nowhere hundreds of miles from land, what’s the one thing you would want to eat? Although this popular query is not an unfamiliar conversation piece, it’s a question that the fine kitchens of luxury cruise lines never want their visitors to ask…. Read more »
Agricultural Craftsmanship: The Creative Balance of Art and Nature
Zachary Harris The challenge of any artist is to take an original idea and transform it into an artistic reality. Dressing an empty plate, enlightening a plain piece of paper, molding a lump of clay, or composing music from the soul, there are many avenues toward the expression of creativity. But the opus that drives… Read more »
A Few Tips Amore Gelato Learned Along the Way
Bruce Koeller (BK), Owner Amore Gelato 535 16th Street #120 (16th & Welton) Denver, CO 80202 303-825-0609 www.amore-gelato.com The passionate owner of Amore Gelato, located in Denver, CO, shares how his gelateria conducts business daily, plus lessons and tips he’s learned along the way. JM: What inspired you to open a gelateria? BK: We absolutely… Read more »
PreGel’s Anything & Everything Extraordinaire
Ligia Pearson It is a twelve-year-old company, heads six subsidiaries, hosts countless meetings, welcomes a myriad of VIP guests, receives multitudes of students in its International Training Center, operates five
SUBLIME DOUGHNUTS: Full-Bodied Pastries, Despite the Hole
Behind the polished glass of a doughnut shop’s pastry display case lies a stunning collection of pure culinary allurement. Fresh pastries of varying shapes and sizes are dressed up with colorful and sweet glazes, toppings and garnishes canvassing the surface of every impeccably prepared treat. The sight of this edible eye-candy is enough to overcome… Read more »
Meet PreGel’s Creative Design Team: Masters of Visual Communication
“Art is pattern informed by sensibility.” – Herbert Read, poet, and art critic This quote couldn’t better describe the work produced by PreGel’s Creative Design Team – a super talented group of visual artists whose unique conceptions spawn from sensibility. Utilizing their knowledge of PreGel products, the specific goals they set for each artistic initiative… Read more »
Marketing to Children
The Makings of Brand Loyalty The experience of shopping with a child, who let’s face it, has all the power of purchase at their fingertips, is interesting at best. The scenario goes as follows: wondrous eyes navigate the bounty of tempting goodies surrounding them. Small, excited faces gleam with excitement in anticipation of filling their… Read more »
Emaciated Paychecks: The Minimum Wage War
Thank you for working at your fast food service establishment. Would you like a raise with that? If only it were that simple to increase the wages of fast food employees. Unfortunately, reward doesn’t come that easily, as the current minimum wage debate amid fast food workers and their subsequent employers exemplifies. With the current… Read more »
“Nobody Knows the Truffles I’ve Seen” A Sweet Journey Inside San Francisco’s Sixth Course
Most of you are familiar with the quote made famous by the movie “Forest Gump,” “Life is like a box of chocolates, you never know what you’re gonna get.” For Bridget Labus and Gianina Serrano, chefs and owners of Sixth Course in San Francisco, CA, life is chocolate (truffles to be exact) and every filling… Read more »
HR Corner: The Business Advantages of Philanthropy
The last two months of every year fill people with goodwill as they get into the holiday spirit. The admirable energy also often attracts businesses. Philanthropic contributions and working within communities to improve them play a big part in many companies’ corporate culture. Altruistic donations are a win-win for businesses and charities alike, as the… Read more »
Words of Wisdom: A Look Back at Inspirational Advice from Successful Dessertpreneurs
Pearls of wisdom and uplifting stories have been shared by successful dessertpreneurs over the past six years in the many issues of Views From the Tree. As business owners, obstacles and understanding how to overcome them are the common denominators shared across the board. Whether you are just opening your establishment or have already proven… Read more »
HR Corner: A New Hire Is a Relationship Built on Trust
Many of America’s gainfully employed are familiar with the saying that we spend more time at work than at home. For the majority of the working population, spending time at their place of employment instead of home is more of a reality than a mere saying. With this excess allotment of time colleagues often become… Read more »
The Complete Package: The Women Leading PreGel
We all know a woman like “her” – intelligent, witty, stylish, talented and well-respected. This type of Renaissance woman is also commonly referred to as “the complete package,” and the women on PreGel AMERICA’s executive team are breathing examples of “her.” PreGel’s army of nine strong-willed females effortlessly exude femininity while firmly showcasing a woman’s… Read more »
Workplace Etiquette & Smartphones: The End or Means to Business
I wonder how long it’s going to be before someone asks if I need help [as the server plays away on their smartphone],” is an aggravating thought that almost every consumer has experienced at one point or another. And, unfortunately, as a result the potential buyer is more than likely to refrain from revisiting that… Read more »
Say Mascarpone Cheese!
Native to Lombardy, Italy, mascarpone is an intensely rich triple cream cheese that is said to have been created around the 16th century. Made from blending curdling milk with citric acid or acetic acid, the result produces a soft, sweet, creamy, spreadable fare. Mascarpone’s soft texture ranges from smooth and creamy to buttery, and it… Read more »
Fe-Fi-Fo-YUM: The Giant Impact of Restaurant Pastries
Pastries may have played second string to entrees in restaurants and resorts across America in the past, but now they are becoming the very reason why patrons go out to dine. Whether a two-bite delight or a sweet culinary experience meant for two (or more), pastries and pastry chefs are making a comeback among diners… Read more »
HR Corner: Keep Your Team Ahead with Employee Training
Employee training is essential to the longevity of employees’ careers, and to the efficiency and bottom line of your business. As an employer or manager, the idea of sending an employee to training may cause some concern. It costs money and takes time away from the physical responsibilities of immediate business, but ensuring your employees’… Read more »
Whats Blooming: A Rich History of America’s Graham Cracker
America’s love affair with the graham cracker is alive and thriving. With its sweet hint of sugar and cinnamon throughout the wafer, it is the quintessential everyday treat pairing perfectly with peanut butter, chocolate and marshmallows, and so much more.The story of the graham cracker is a unique one where the taste didn’t start off… Read more »
Tree Talk: Employee Evaluations: The Ultimate One-on-One
Unlike the annual end-of- year company get-together, the process of an employee evaluation is not one many managers or employees look forward to. According to the ar ticle “Why Employees Don’t Like Performance Appraisals” on Chron.com, performance appraisals cause employees to fret over job security, status, eligibility for promotion and possible bias or unfair ratings…. Read more »
Customer Q&A: International Delight Café – A Jewel of the Isle
Long Island, NY, is home to numerous major tourist attractions including the Montauk Point Lighthouse, Long Island Sound, the chic Hamptons, Nassau Coliseum, Jones Beach and some of the finest vineyards in the northeast. But located in the quaint Nassau County metropolis of Bellmore is a cozy eatery that houses one of the biggest selections… Read more »
What’s In, What’s Out? The Origins of Food Trends
Food trends are bountiful. Every day there is a new headline in food industry publications announcing innovative culinary hybrids, novel flavors, groundbreaking products or revived classics. Businesses and consumers are so bombarded with these different culinary developments that it often begs the question, where did these trends come from? Numbers Don’t Lie The saying goes,… Read more »
What’s Blooming: Triumph of the Black Currant
The story of the black currant in the U.S. is one of recent triumph, though its journey still continues. According to the United States Department of Agriculture (USDA) the cultivation of this wild berry was banned in the early twentieth century. A plant disease called white pine blister rust used the currant as a vicious… Read more »
Berry Healthy: Seasonal Sensations: The Gourds
Weird shapes, hard shells, awkward textures and the odd scientific name gourd – all point to a classic case of “don’t judge a book by its cover.” Gourds are a family of familiar fruits that no matter the season, offer some of the most delightful dishes despite their outside appearance. From pumpkin and squash to… Read more »