Another Food Crisis? Let's be real...

That is the question on all of our minds and what it means to our industry. In a simplistic way, when faced with such rising costs, the method for maintaining the budget and quality of food offered is based on a strategic plan. In an effort to be transparent to our students, I would like to share what happens when we are faced with the situation we are currently in. We have faced it numerous times...

The first thing we do is negotiate with our distributors and manufactures to offset prices. Remember that the distributors "eat" much of the cost so that restaurants can keep prices as low as possible. Once we have done our due diligence here, we have to look at the portion sizes of entrees served. Many years ago, a common entree portion was 6 ounces. In 2008, we moved to a 5 ounce portion which was a direct response to that time dealing with high energy costs, Hurricane Ike, and the recession in the same year. (One of the most challenging years of my career) Yes, we have begun looking at 4.5 and 4 ounce portions for the upcoming year... Remember, it is all you care to eat. If we are still challenged with maintaining costs, the next thing is limiting offerings and changing the menu mixture to those items that are affordable while maintaing the quality you expect. Quality is the very last thing that would be compromised in our matrix. If we are faced with a catastrophe of the economic variety, we certainly would have to look at lower cost ingredients which typically translates to a lesser quality. I do not expect it to come to this anytime soon. There are many creative ways to offset costs without compromising quality and our chef's are masters at this!


A word about 2011... We are now facing the same energy increases we experienced in 2008 with a dim economic forecast moving forward. Primarily, the supply of food and ingredients is looking to shrink and therefore raise costs globally. A word about the radiation in Japan... This is a new development and experience in our careers and we don't fully know yet the impact it will have on the global market. We are starting to hear about contamination of the seafood in Japan and recently, in Oregon, dairy is being affected. Although I am optimistic, we must be diligent. The West Coast and California supplies 80% of the "in-season" produce for the entire nation... Imagine the impact if this market were compromised.


Lastly, I would like to talk about the Food: CPI. We have seen a cumulative increase since 2005 of ~26% In plain terms, food costs ~26% more today than it did 6 years ago. The forecast is showing an increase of ~3-4% this year. Have a look here: http://www.ers.usda.gov/Briefing/CPIFoodAndExpenditures/Data/cpiforecasts.htm


I am wholly optimistic that we will stay true to form offering high quality food and creative menus, but remain cautious and diligent to fluxes in the market. We are doing what we can... What can you do to help us? Above all, limit your plate waste. Please take what you would like, but eat it... Take smaller portions and return for seconds if that helps. This economic problem is not going away soon and we are all part of the solution working together.


David

You know what I mean?

I am often asked by students why we make it difficult for them to provide food at bake sales and fundraisers. I find myself sounding like a broken record when I am quoting Houston city regulations in regards to the preparation and sale of food. I recently read this article in the Chron titled City puts a stop to homeless outreach - Couple must have proper permit to continue feeding dozens each day. 

My intention is not necessarily to call out the regulation, but pose an example to students why I am often denying requests for their events. Philosophically I am aligned with students and the need to feed the homeless, but being a food professional, I would also have to agree with the city pertaining its regulations for safety reasons. However, I wonder if it is more risky for the homeless to eat off the street and out of refuse rather than to receive handouts from responsible adults who have a desire to help the needy.

"We absolutely need more people like them who care about this vulnerable population," Boyd said. "Even though their intentions are good, they ran into ordinances that are designed to protect the public. There are good reasons why they're in place. (Connie Boyd, president and CEO of the Coalition for the Homeless of Houston/Harris County.)"

~David

Please Teach the Children

There is so much focus on the education of our children regarding academics, I fear that we are failing them in the education of life. (I am not saying the academic education should be diluted in anyway). The attached report shows that all kid's through the 12th grade are eating much more than the daily allowance of sugar and saturated fats. Even more concerting is that most of the food eaten represents "empty calories." This is the grain desserts, soda, and pizza our kids love. http://www.adajournal.org/article/S0002-8223(10)01189-2/abstract

I often hear that it is the schools responsibility to educate our kids academically, but when it comes to eating and social skills it is the parents responsibility. Well, I agree with this to a point except for the fact that our kids spend 6-8 hours a day at school. Who is responsible to feed them well during this time? The schools! I am still mind-boggled that we cannot serve healthy food in our primary schools. The excuse is that kids won't eat healthy. I don't agree... If you give them a choice, they will probably take the familiar unhealthy foods, but if the schools eliminate them, there will really be no alternative. They are hungry, they will eat.

Please get rid of the unhealthy food in our primary schools and educate them wholly. Not just academically, but socially and responsibly.

I know, food cost again...

Yup! Food prices are going up, up, and away... But this time it does not have to do with a shrinking economy or the weak value of the dollar a la 2008. Nor does it have to do with soaring energy prices a la 2007. This time it has to do with hoarding inventory of such items like corn and cereal grain. Recently, we heard about Moscow placing a limit on exports of their grains; recognizing the recession well in advance of the actual moment. Credit to their economists their... They were widely scolded by many countries and the U.N. for this behavior as well.

Looks like they had the right idea... The U.S. and Africa have begun exporting less grains in anticipation of a world-wide shortage. What does this mean to us? Higher costs of course! I know it seems like doom and gloom from 2008 and 2009, but I am going to take a more optimistic approach. Americans have a unique quality to tighten up when the going gets rough. Think about the energy prices in early 2007 when oil was well over $100 per barrel. We tightened up our consumption and drove the prices down to the $50s. I believe this will be yet another example of the conservation that seems to be inherent in the American psyche. Therefore, prices will certainly spike for a short while, but once the inventory becomes too great and expensive to keep hoarded, that inventory will be unleashed and prices will drop again precipitously.

As responsible administrators, it is our duty to turn away as much as possible from "short-supply"items whilst waiting for the prices to drop. We have proven as an industry that we can do this over and over again. Now we have to do it again!

David

Politics of Food

I was just reading a report by the AP that say's Michelle Obama's nutrition bill has stalled in congress because they would like to pay for it with food stamps. I don't really want to get into the politics of this, but rather ask the question, why do we need a bill to make food more nutritious in schools?
http://apnews.myway.com/article/20100930/D9II0SF80.html

The bill would provide for leaner cuts of meat, removing unhealthy snacks from vending machines and so forth. Do we really need this? Just take the crap out! No mess, no fuss... Does it cost more to serve a 90/10 burger rather than an 80/20? Nope! Does it cost money to get rid of vending machines? Nope (unless you consider the commission from vending machines that the school get's)

I remember the day that my high school way back in 1988 put a soda vending machine on campus and how delighted we were to get it... Why did they introduce a soda machine on campus? I don't think they were thinking about our health, but rather making money off the backs of our poor nutrition. Since I am at it... when did all of this become a right rather than a privilege?

So, I am asking fellow dining director's of schools large and small, primary and secondary to just get rid of it! Renegotiate your contracts for better food! Your suppliers will acquiesce since they don't want to lose these lucrative contracts. Trust me, I have done this for Rice University and guess what? No mess, no fuss.

Come on people... get with it... our children are depending on us!
David

Ready for an Emergency?

We had a little scare last night in one of our kitchens that turned out to be quite minor. However, when was the last time you held emergency procedure training and fire extinguisher use training? If your answer is not lately, I would suggest this be done regularly. In our case, employees had been trained in the middle of August about what to do in the case of fire or an emergency and the threat became minor because of this training. Without training, it could have been worse.

Great job to the crew at the kitchen last night for containing and mitigating a potentially critical situation.
I applaude you all,
David

Have You Read?

I had an interesting and educational week in Boston this last week which was supposed to be mostly relaxing, but when you live and breath food, there is really no such thing. After filling myself for three day's with the famous cuisine of Boston such as steamers, oysters, and clam chowder, I found myself at Harvard and their bookstore of all places. When in Rome...

Visiting the huge COOP that is the bookstore, I realized that the tables out front designed to catch your attention were filled to the brim with books about food! I don't mean diet and health books necessarily, but the evolution of food and the effect on our society and culture. I like to think of myself as keeping up with the times regarding university dining, but I realized that it is time to look at the history of food to better understand the future.

Like to join me on this adventure? Here are some that I recommend...

The Botany of Desire & In Defense of Food - Michael Pollan
The end of overeating - David Kessler, MD
Catching Fire, How cooking made us human - Richard Wrangham
Student's Vegetarian Cookbook - Carole Raymond
Raising The Salad Bar - Catherine Walthers
Molecular Gastronomy - Herve This
What To Eat - Marion Nestle
The Cook's Herb Garden - Jeff Cox & Marie-Pierre Moine
Eating Animals - Jonathan Safran Foer

Have you read any of these? Share your thoughts...

David

Besides the egg recall...

The start of the new academic year dawns a new light on health and wellness. Rice University is continuing with the mission of reducing salt, sugar, and saturated fat (3S's) which was started mid-term in the Spring of 2010. An interesting note about this exercise was that we did not inform the students, we just did it; with great success I might add.

What's new? The freshmen... I am always curious to see the reactions and comments of new freshmen each year, but specifically with the enhanced menu's and healthful options. This has become doubly important for me as my little girl just started public school and the menu's their are adequate at best. Pepperoni pizza, chicken nuggets, mac & cheese; you get the point... The aha moment was when I realized that we are providing home-style meals that do not reflect the primary school's menu's that most of our new student were used to.

The reactions have been positive and our goal is to educate or re-educate (if necessary) student dietary habits. We hope that the primary schools will help us in this endeavor so that we do not receive to much of the "damaged goods", but I fear this will be a long road of change. It can be done though. At least we have 3-4 years with these students to help them.

Around Rice:

The Baker kitchen has opened and we are eagerly awaiting the commissioning of the East Servery in January, 2011. We have published a food miles map that shows the sources of our products which I think will be a tremendous benefit towards student education and for Dining Services. We are still working on our farm project and other farm to market programs.

Have a healthy year and get involved,

David

Read at your own risk

I promised my family I would warn them about this blog with an obvious title regarding a tour I took at the Hormel pork processing plant in Austin, MN. It’s interesting that in a world of people so concerned about “food miles” and processing that many people don’t really know or want to know where the food comes from. Although I can’t divulge many things I saw do to a confidentiality agreement, I do want to say that their plant was very clean and sanitary. By the way, I was once asked by a student where beef comes from… I digress…

Hormel processes 19,500 pigs a day in just this plant. Only a fraction of the millions processed every day by all pork processing plant in America by the way. As I mentioned, the plant is extremely sanitary and USDA inspectors are at every key stage of the processing systems. It was absolutely amazing to see a whole hog at the beginning processed down to edible food ready for sale in just one day. Those products that are not smoked anyway… Give it a couple of days…

Hormel is sometimes synonymous with SPAM since it is their most popular item. Fun fact: Hawaii is the largest consumer of SPAM… Talk about a modern marvel of processing, I saw only about 4 people total that worked on the SPAM processing line. The raw SPAM is canned and sealed then cooked right in the can in the biggest oven I ever saw! After it comes out, it is labeled, packed and sent to the shelves. I just had to get a can when I got home to try it… Let’s just say I am as fond of it as I was 25 years ago (last time I ate it) when I had it with my Grandfather; who did enjoy it by the way. Anyway, this was a staple during WWII and nobody will take that away from them.

To give you an idea of the sanitary requirements, every stage of the plant we entered, we had to wash and sanitize our hands and shoes. We were given frocks and hard hats as well. (Wouldn’t want a 250 lb pig falling on our heads) Yes, we walked under and through a conveyor of carcasses. Note to self: pigs have blood too… The group I was with represented 15 self-operated food service universities and I believe most had the same reaction. We were thrust into every aspect of the plant in such a way as not too many questions were asked. By the end it was clear that Hormel had this down to a science with every aspect of the hog utilized. I can’t divulge how, but let’s just say I will never eat Jell-O again! I would recommend Hormel products as I have seen firsthand the sanitary and humane processing facility in its entirety. Products to try are the Black Forrest and Cure 81® varieties.

David

Want to know how many calories?

The FDA is seeking public input about the possibility of requiring caloric information on menus. The idea is that a restaurant with 20 or more locations; with similar menus will post caloric nutritional information on their menus; including drive-thrus.
Personally, I have an issue with this, but really can understand the reasoning. In the decades past, dining out was a luxury and an enjoyable costly excursion for most families. In this case, I don’t really see the need for caloric information because families knew that going out was not going to be as healthy as dining in. This is the reason we would go out. What’s changed? Dining out is no longer a simple pleasurable activity for many. Dining out has now become the actual source of sustenance for families on a daily basis. Although I don’t agree with this practice on so many levels, (read past blogs) I do understand that this is becoming the norm.

The point is that families are dining out 4-5 times a week or more because they are unable or unwilling to cook for themselves. I would like to believe that those unable to cook at home try to find healthy alternatives, but the motivation for those unwilling may be a bit shortsighted on their part. Dare I say a little lazy? In this case, cost is probably the driving factor and as we all know, unhealthy dining costs less.

So, if you would like to see how many 1,000s of calories you consume from just a burger, fries, and soda, please vote in the affirmative at the FDA website. If you would like to change your life; cook for your family healthily, vote “NO”, then stop by your local bookstore and educate yourself. It is easier than you think!

If you wish to comment, follow this link. http://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/ucm218134.htm

David

Rice Chef’s take top honors at the Southwest Food Expo

Congratulations to four Rice University chefs who did just an outstanding job in competition. The categories they competed in were:

W- Akaushi bone in Beef Short Ribs & P-1 Hot/Warm Dessert

Chef Roger Elkhouri (CEC, ACE) took second place and a silver ACF medal while Chef Edward Castillo (CCC) took third place and a silver ACF medal; both in the (W) category. Even though we did not achieve the top spot [this time], taking two out of three of the top spots is huge! Great job…

Pastry Chef Maricela Lucciola (CWPC) and Pastry Chef Selena Rivera (CWPC) each earned a bronze medal in the (P-1) dessert category. Great job for their first competition in this challenging category…

I am often asked what makes Rice University Dining Services great and the answer is as simple as counting the medals around the necks of our 10 ACF certified chefs.

David

The Millennials are coming!

Just sat through a lengthy yet fascinating lecture by Icono-Culture about the future trends and attitudes of the Millennial generation who are entering the C&U segment rapidly and in large amounts.

I thought my generation was confusing… Just wait… The key words here are technology and “do the right thing.” Technology is not only something embraced by this group, but rather expected as a social norm. What this means to us as operators is that we need to do better at the latest tech trends and in my case, I believe I am going to need to have one of these young adults on the payroll to help me keep up! An insider if you will… The other technology issue we face is instant information… This will include real-time account balances and meal plan balances. I know many universities are doing this and congratulation… We will need to catch up and keep up however.

Communication is something this group will struggle with if it is not done with technology. Face to face is not something you should expect. I also fear this could lead to poor decisions with limited feedback from them. As Directors, we will need to be at our best to predict what this group will like, want, and need.

What I found most intriguing was the “just do the right thing” attitude. This is obviously a bit subjective, but if the population believes you are doing what is good and just for them, they will be silent. If you turn your back on them, they will be outspoken though. The affirmation of silence means you are doing it well. Strange, I know, but this explains the lack of feedback and communication. Silence is truly golden with this group, eh?

Finally, the need to look at continuous dining is back… We currently offer three squares a day, but this group will want to eat on their own terms which begs the question. Continuous service is often a costly mode of operation for C&U’s, but having at least one location will probably be necessary. I do feel affirmed that we are on the right course and will need to make only slight modification to accept this generation with open arms. Education will play a key role as many of this generation grew up without home-cooked meals. We will have to be their surrogates now more than ever.

David

Uh-oh Spaghettios

I know, what could this be other than a recall warning. Obviously we are not using Spaghettios in our kitchens, but I happen to know many students keep them on hand in their dorm rooms for quick snacks… Don’t eat them since there was a recall on all types. The problem? A faulty meat cooker that didn’t cook meat fully. Three have been reports in 14 states so far…

Normally I wouldn’t be too concerned, but since this product is billed as fully cooked as a heat and serve product, be sure to get rid of them. What I am trying to say is, like me in the past, I know there many of you who will simply open the can and eat from it for a quick and lazy snack.

David

Compostable Ideas

As many are aware at Rice, my stance on compostable products made of corn and sugar are certainly better for the environment than bio-degradable, plastic, and of course styrofoam. However, I have a philosophical problem with turning any “food” substance into a plate, cup, or bowl.

There are really two solutions from my investigation... The re-usable container by GET Enterprises is a great concept that I have endorsed, but will not implement until 2011 for various logistical concerns I have. I won’t bore you with details here… The basic premise is that university dining purchases the containers and then “rents" them out for to-go use. If they are returned, a full credit is given. If they are exchanged for another; no problem... If they don’t come back, the rental fee pays for the replacement cost.

There are many variables at universities that my inhibit the use of this container and still have to rely upon disposable products. This is the second solution I referred to. Several months ago, I was privelaged to speak with a team from Dartmouth school of Business while they were here at Rice presenting their product for the business plan competition. What they have is disposable plate made completely of dried palm leaves. This is not only an elegant piece, due to each plate having unique designs because of the variations in palm leaf striation, but it is compostable and NOT made of a food supply, but rather a fallen; wasted leaf product. Really cool in my opinion… I fully endorse this product and have done so officially for their next big business plan competition. Good luck guys!

Keep your eyes open for this product! It is the next big sustainable solution…

David

Food Fight! Part one of ∞

I have to agree with Michelle Obama’s fight against childhood obesity, but to place blame on marketing is just a little bit too far out there. It really is the parent’s fault you know… Just remember that the fight against childhood obesity is just that; childhood obesity. Not adulthood obesity where adults can make their own good or bad decisions.

When you are a child, parents should be controlling the diet of their children. I know, you will say that I am hypocritical because I am controlling the ingredients in our serveries; for adults, but I feel it necessary to retrain those unfortunate enough to have grown up with bad eating habits. Believe me, it is epidemic! The stories I could share, but I digress.

Those of you with college age children and those that have been to college will all agree that you are simply not going to tell your kids anything at this point. Freedom has taken hold with a sense of self-ownership and a smattering of defiance as well. I have found however, that being a surrogate parent for the students dining habits, that this is well tolerated and accepted. In other words, you can’t tell your kids anything, but I can… I am not clear as to the psychology behind this, but it is true nonetheless.

I know I have beating up the parent for awhile, so I will end this with congratulations to those parents who endeavor to do the right thing for their kids every step of the way. I can tell the difference when they reach the hedges of Rice University. Believe me!

David

Mom & Dad were right, again…

The all familiar rebukes by our parents such as “eat your veggies” and “chew your food well” are an important part of our diet. Just ask the dinosaurs… Dinosaurs you say? I was scanning some interesting science journals which is customary for me since I am what you consider an arm-chair scientist and found this article. Most fat dinosaurs didn’t chew.

I know it’s a bit of a stretch so I won’t draw parallels, but let’s face it, in a world with time pressures; we have all been guilty of “inhaling” our lunch at some point. I keep coming back to the notion of eating what you need and not what you are wanting, but a little caveat should be added in that we should take and enjoy our food.

We take pride at Rice by offering different and sometimes exotic ingredients and for the most part students enjoy this. I congratulate those students who are willing to try new and exciting flavors. Those of you who do not veer away from the proverbial burger and fries diet are doing yourselves a disservice. The chefs are tremendous here and you can just taste the pride in their food along with amazing and complex flavors.

When you all become parents in the future, just remember those two phrases Mom & Dad taught us, “eat your veggies” and “chew your food well”, because I guarantee you that you will need to say those words those often with your children. Very Often!

David

Summer Thoughts

This is the time of year that can be restful and challenging at the same time… As finals are ending and commencement is fast approaching, we are transitioning to our summer conference programs. Certainly the volume drops to half of standard volume and labor costs tend to be higher, but we should be taking this opportunity to develop the next generation of food and menus while continuing to personally develop.

So what is the Rice dining team thinking of? I often like to have brain-storming and star-bursting sessions to come up with ideas and programs and we did this yesterday. Here are some of the projects we are going to address: Food Miles Map, Starting a Farm, Nutrition Website, Opening Baker kitchen, Food and menu Labeling, New Ingredients, New Recipes, Marketing the “Owl-Spice”, Creating a Formal Cookbook, Teach a Class, and Hold Forums to educate students.

Rice University Dining has already addressed issues with health and nutrition by eliminating heavy cream and reducing salt usage by 70%, but the page has to be turned to educate students that what is consumed now will be carried for a lifetime. You will be less invincible in your late 30s than you are now at 25. This will be our primary focus for the next academic year while using the summer time to develop this dialogue. Have a great summer and continue to innovate so that we are leaders and not followers in our industry. That’s the mission!

David

Lead or Follow

As I commented a couple of months ago, Rice University Dining is actively reducing salt added to food by 50%. We have achieved an estimated 70% reduction in less than three months. Guess what? It was easy… I encourage every University/College to do the same immediately!

These sorts of initiatives take time to develop usually, but with high profile companies like Pepsi, General Mills, and Kraft just to name a few, I believe this is going to be like a “fire storm” in the food industry. So I ask, “Will you lead, or will you follow?” Either way the salt needs to go, but University’s which tends to be cutting edge anyway, should be leading the initiative to their kitchens.

The National Salt Reduction Initiative started in New York is putting companies on notice to get with the program or be alienated by consumers. 16 major companies have signed on and I believe this will be the ignition point for everyone else. By the way, not a government program, but a combination of public and private sector influences. The way it should be!

Want to talk about the value of scratch made vs. prepared/processed? I think this study sums it up nicely…

“Studies have also found around 80 percent of sodium is added to foods before they are sold - not from adding salt to food at time of eating.”

Eat well and cook for yourself and family.

David

ACF Certifications

Once again, Rice University is hosting prospective chefs on Saturday to certify for the ACF. Rice University is an approved ACF practical examining site. We are happy to welcome our friends from Texas Tech and wish them “good luck.” We are also excited for Juan from the West Servery who will be vying for an ACF Certified Sous Chef (CSC) title. I have no doubt that Juan will succeed based on his practice from the other day. What a chef!

When he passes, Rice will have the following ACF certified chefs in our ranks:
2 Culinary Examiners (ACE)
5 Executive Chefs (CEC)
1 Chef de Cuisine (CCC)
2 Sous Chefs (CSC)
2 Pastry Chefs (CWPC)

Good Luck Everyone!

David

Unsustainable Disasters

The oil rig explosion in the gulf doesn't have just citizen fishermen and environmentalists in uproar, but those of us who rely upon the gulf bread basket for sustainable seafood. The economic turmoil is simply going to be devastating! The livelihoods of the fisherman and the communities relying on them are certainly in jeopardy. This is devastating, but also interesting because sustainability guidelines do not take into consideration natural or man-made disasters.

What's a dining director to do when the gulf is the most sustainable region for seafood? We will simply have to look beyond and find the next closest source. Thanks to the flexibility of the Monterey Bay Aquarium Seafood Watch program, we can be partially sustainable in the wake of disaster. It will certainly cost us more, but given the opportunity to be less sustainable in order to serve fish not tainted by the oil spill is a decision that simply has to be made.

It would be wise for a consortium of experts to analyze the effects on disasters either man-made or natural to determine the effects on sustainability in the future.

David