< PreviousFOOD & BEVERAGE MAGAZINE OCTOBER 201810It’s the fall season, which means colds and the flu are on the rise again. You might not realize it, or just not think about it, but sneezes, coughs and dirty hands can lead to an outbreak. Follow these tips to protect your restaurant’s customers and staff during the flu season.1.Disinfect Commonly Touched Hard Sur-faces More OftenCommonly touched hard surfaces in restau-rants, such as door handles, chairs, menus should be sanitized more frequently during cold and flu season to keep up the defense. These surfaces are always touched at high volumes by customers, but during cold and flu season that makes them particularly vul-nerable for transmitting germs.2.Wash Hands OftenRestaurant workers have direct contact with customers, whether they are preparing or serving food product, handling payment transactions, or even making a fountain bev-erage. Encourage staff to wash hands thor-oughly, and frequently. This may seem like a common-sense initiative, but it’s the most effective tool we have to reduce the spread of the flu virus.3.Keep Sick Staff At HomeYour staff gets sick like everyone else and in-fected employees have no business at work. The CDC recommends staying home at least 24 hours after fever ends, and rest is an important part of getting over any illness. Re-visit your sick policy if this isn’t standard practice for your foodservice operation. The risk of infecting more employees, or your customers, is just not worth it.A culture of food safety in your operation has myriad benefits year-round. Get started this flu season, keeping your employees and customers happy and healthy! To combat the many strands of the influen-za virus that can be living on many every-day objects, facility managers must ensure they are making hand washing a huge pri-ority, employers should also set up a strict sick policy to minimize the risk of infecting healthy employees.This is also the most important time to en-sure employees are keeping up with regular cleaning duties, while also having a profes-sional team to handle routine restaurant and retail environments cleaning tasks, such as having kitchen hoods professionally cleaned and having ceilings and walls wiped down.While cleaning and disinfecting highly traf-ficked areas are important, the actual flu vi-rus is generally very fragile, standard clean-ing and disinfecting practices are sufficient in containing and removing them. Ensuring your facility has a sanitation plan in place will help keep your customers and facility safe this flu season.Is the Flu (or another bug) on Your Menu Today?Everyone loves a great meal–especially when someone else is cooking, serving and doing all your dishes! We love to dine out and do it more than ever before. Back in the 1970’s, Americans spent about 36% of their food budget on restaurants and today that number is closer to 48%. The Nation-al Restaurant Association reports that the average person purchases a snack or meal from a restaurant 5.8 times a week.In addition to our expanding budgets and waistlines, a major concern about dining out is food safety. Public dining establish-ments such as restaurants, bars, cafeterias, and fast food establishments are most often cited for foodborne illness and food-related diseases. The CDC estimates that each year 1 in 6 Americans (approximately 48 million people) become ill, 128,000 are hospital-ized, and 3000 die as a result of foodborne illnesses80% OF GERMS ARE SPREAD BY OUR HANDSHands play an important role in the transmission of infectious diseases in our public and private lives. About 80% of germs are spread by our hands and only about 5% of the population wash-es their hands correctly. In restaurants, workers are washing their hands less of-ten than what is recommended for food safety best practices, which could cause consumers to become ill.Out of all the foodborne disease out-breaks reported to the CDC from 1998 to 2004, 52% were associated with restau-rants or delicatessens including cafete-rias and hotels. Even though restaurants are subject to food safety inspections on a regular basis, statistics show that up to 60% have insufficient food hygiene prac-tices. Even if the restaurant demonstrates positive food safety practices, the oppor-tunity for cross-contamination can even come from its patrons.A constantly touched item in restaurants is the menus. They are not routinely cleaned and present a high contamina-tion risk. One recent study found there was a “measurable transfer of bacteria present on menus to consumer’s hands, and bacteria survived on menus at least 2-days.” Unfortunately, plastic is an ide-al surface for harboring bacteria. A good idea would be to take some hand sanitiz-er with you and use after you place your order or simply go and wash your hands.60% OF RESTAURANTS HAVE INSUFFICIENT FOOD HYGIENE PRACTICESRESTAURANT CUSTOMER SAFETY By Donshe UsherWWW.FOODBEVMAG.COM11FOOD & BEVERAGE MAGAZINE OCTOBER 201812Effective Natural Plant There are so many diseases around humans that they are prone to in life. These diseases affect their general well-being. The life has become so stressful that it is difficult to control dis-eases. It is suggested to take care of the health and protect against diseases by building immunity. Immunity is like building a wall that protects the body from diseases. It fights against diseases and does not let the system to be affected. There are so many medicines that are pre-scribed for every small problem as the body gets affected by disease. It is important to understand that there are natural plant foods that can help protect the body from several diseas-es. It gives power to the body to fight against diseases. There are immunity boosting foods that help the body to be well protected. These simple plant-based foods should be included in the diet for the best results.Based Foods To Boost ImmunityBy Donshe UsherPLANT BASED NUTRITIONNatural plant based foods are the effective ways to boost immunity health. They provide power to the body to fight against diseases to maintain health and well being.WWW.FOODBEVMAG.COM13The use of cod liver oil is healthy option for im-munity problem. It helps to increase the immu-nity without any side effects it should be regu-larly included in the diet after meals. It is used as healthy tonic for positive results. It is one of the simple immunity boosting foods. Regular usage will help to show results without any side effects. It helps to give special antioxidant prop-erties. It also gives antiviral properties. Regular use will detox the body. It will cleanse the sys-tem. The use of jasmine leaves grinded and dried to make into powder is healthy option for immuni-ty. It should be mixed with warm water and con-sumed for positive results. It is used as healthy tonic for results. It is one of the popular immu-nity boosting foods. Regular usage will help to show excellent results without any side effects.The use of pumpkin seed made into a powder after drying and adding basil leaves is healthy to increase immunity it should be included in the diet and consumed after meals for effective results. It is used as healthy tonic for positive re-sults. It is one of the popular immunity boosting foods. Regular usage will help to show results without any adverse effects. It helps to give spe-cial antioxidant properties. It also gives antiviral properties. Regular use will detox the body. It will cleanse the system. The use of leaves of tulsi should be consumed every morning to increase immunity. It has positive results on the body. The regular use followed by warm water detox will help the body. It is used as healthy tonic for excellent results. It is one of the natural immuni-ty boosting foods.The use of fig leaves is healthy for the body. It is used as healthy tonic for excellent results. It is one of the popular immunity boosting foods. Regular usage will help to show results without any adverse effects. It helps to give special anti-oxidant properties. It also gives antiviral prop-erties. Regular use will detox the body.FOOD & BEVERAGE MAGAZINE OCTOBER 201814Next Level Burger Delivers Burger Awesomeness to AustinPlant-Based Fast Casual Hotspot Continues National Expansion With New Location At Whole Foods Market’s Flagship StoreBACK TO SCHOOL • PREPARATIONTRENDS IN QSRAmerica’s first 100 percent plant-based burger joint, Next Level Burger (NLB), today celebrates the grand opening of its first Austin location. The highly anticipated fast-casu-al favorite is located inside the flagship store at the Whole Foods Market Headquarters at 525 N. Lamar Blvd. Austin, TX 78703.WWW.FOODBEVMAG.COM15Founded in 2014 by husband and wife duo Cier-ra and Matt de Gruyter, Next Level Burger was born in Bend, Oregon. In just four years, NLB has built an out-of-this-world fan base and estab-lished a strong following throughout the Pacific Northwest, NYC, the Bay Area, and now Austin. “We are so stoked to bring Next Level Burger to Austin and be able to serve up burgers to our partners at Whole Foods Market and all Aus-tinites on a daily basis,” said Matt de Gruyter, co-founder and CEO. “And we’re excited to get some bonified Texas meat eaters through the doors • we’ve found NLB can change percep-tions about what a plant-based meal can be!” Next Level Burger is recognized for its revolu-tionary menu of plant-based twists on classic burger joint favorites, including over a dozen jaw-dropping burger combinations. Designed to make plant-based eating delicious and acces-sible for people of all ages, fan-favorite menu items include: • The Signature Burger, featuring a house-made umami mushroom and quinoa pat-ty topped with avocado, cheddar or swiss-style cheese and roasted garlic thyme mayo • The All-American, featuring a savory meaty patty topped with smokey tempeh bacon, cheddar or swiss-style cheese and egg-free mayo • The Sausage Bacon, featuring a juicy sausage-style patty topped with smokey tempeh bacon, cheddar or swiss-style cheese, egg-free mayo and yellow mustard • The SoCAL, featuring house-made quinoa and black chia seed patty topped with special sauce, smokey tempeh bacon and avocado“Opening Texas’ first Next Level Burger restau-rant in our flagship store is a real treat and our shoppers are already sharing their excitement with our team members,” said Tara Treffry, culinary coordinator for Whole Foods Market. “Whole Foods Market shoppers are always hun-gry for new culinary experiences and Next Lev-el Burger’s innovative plant-based menu is sure to make it a popular destination for lunch and dinner!”Menu items also include next-level hot dogs, sand-wiches, salads and sides, including a variety of fries and tots. A dedicated kids’ menu means the whole family can enjoy a better-for-you and bet-ter-for-the-planet meal. Dessert offerings include delectable diner-style hand-spun shakes from standard flavors like organic chocolate and vanil-la, to next-level flavors like Cookies N’ Cream and Salted Caramel Peanut. All shakes are dairy-free, allowing guests the option of a coconut or soy soft-serve base. It’s a sinfully satisfying experi-ence without the guilt that any food enthusiast • plant based or not • will immediately love. The Whole Foods flagship location will be open from 11 a.m. to 10 p.m., seven days a week. Next Level Burger is in the midst of its expansion and will continue to debut new locations across the U.S. For more information on NLB, please visit nextlevelburger.com. ABOUT NEXT LEVEL BURGER:Next Level Burger is the nation’s first 100-per-cent plant-based burger joint, redefining the classic American burger experience by offering flavor-packed, guilt-free healthy alternatives to the status quo. Recognized for a standout, unique menu stacked with reinvented American favorites, Next Level Burger offers a variety of planet friendly choices—crave-worthy burgers, award-winning, dairy-free, hand-spun, diner-style milkshakes, plant-powered hot dogs, delicious sandwiches, salads and shareable plates. Commit-ted to sustainability, every menu item features re-sponsibly sourced, non-GMO ingredients, as well as all organic veggies. First opening in Bend, Or-egon in 2014, the growing Next Level Burger port-folio includes six locations coast to coast—with new locations in San Francisco and now Austin. For more information about Next Level Burger, please visit www.nextlevelburger.com. FOOD & BEVERAGE MAGAZINE OCTOBER 201816Plant-Based Chocolate That Taste Like the Real ThingVegan chocolate doesn’t have to be bland and tasteless. Enjoy the many innovative dairy free treats that will entice your palate and titillate your taste buds.Adopting a vegan lifestyle isn’t always an easy decision to make. Apart from the ideological and health aspects of veganism, it is often associated with food that can lack variety and taste. For many of us, the thought of no longer eating animal products, be it meat, milk, eggs etc., is a daunting one. This is especially true with regard to chocolate and other sweet things that, in the non-vegan world, so often use dairy products to get that rich, creamy flavour and texture that we all look for in fine chocolates.Chocolate Is Already Plant-BasedDark (or bitter) chocolate is already considered by many to be a perfectly valid vegan food. So long as it has no artificial additives and is, by definition, dairy free, then for the vegan with the urge for something sweet, it’s the perfect choice.When we add to this the fact that dark chocolate is enjoying rising popularity across the world by and increasingly health conscious public because of its qualities as a “superfood”, then dark chocolate wholesale sweets are perfect for vegans.By Donshe UsherPLANT-BASED DESSERTSWWW.FOODBEVMAG.COM17PUMP UP THE CRAVEABILITY OF PLANTS Many Americans choose to eat less meat. In fact, 59% of people eat meatless meals at least once a week. But today’s diners have high expectations, demanding plant-based entrées that are just as delicious as meat-based meals. Use our recipe inspirations to create your own signature plant-forward options that “wow” customers and keep them coming back.View Plant-Forward Recipes• Buddha Bowl with Roasted Root Vegetables and Spelt • LIBBY’s® Famous Pumpkin Pie • Passion Fruit Iced Tea• Source: Datassential, Plant-Based Eating SNAP! Keynote Report (2016)FOOD & BEVERAGE MAGAZINE OCTOBER 201818This summer, BMI proudly partnered with the Ohio Craft Brewers Association on a tour that brought six Nashville songwrit-ers to breweries in 11 cities and towns across the Buckeye state. The purpose of the tour was to give back to Ohio breweries that support BMI songwriters through the licensing fees they pay, while shining a light on the craft of songwriting and showing the power of live music in driv-ing traffic to taprooms and brewpubs. The BMI songwriters who participated included Hugh Mitchell, Jason White, Even Stevens, Aaron Barker, Will Bowen and Earl Bud Lee. Collec-tively, they have written #1 songs for country superstars Garth Brooks, Eddie Rabbitt, Kenny Rogers, George Strait, Tim McGraw, Blake Shel-ton and Lonestar. The tour made stops at Rivertown Brewing Co, Brewdog, Royal Docks Brewing, Crooked Han-dle Brewing, Warped Wing Brewery, Grove City Brewing, Zaftig Brewing, Combustion Brewing, Roundhouse Depot Brewing, The Laird Arcade Brewery, Railroad Brewing and Lockport Brew-ery. All of the songwriters had the opportuni-ty to get to know the businesses that play their music and enjoyed telling the crowds the stories behind their songs. The brewery owners, who in-turn got to know the writers, remarked:“We were proud to support and share great music by wonderful BMI songwriters with our guests! Thank you for allowing us to be a part of the tour.”-Jodi Burroughs, co-owner, Grove City Brewing, Grove City, OH“Having Aaron and Earl Bud at Railroad Brewing Company was fantastic! The au-dience was so attentive and the songwriters were very engaging to the crowd. Our sales for the night more than doubled what we normally do on a Tuesday night. We are so thankful for the support BMI has shown the local breweries who depend on music to help with the overall experience of the taproom.”-Thomas Wagner, President, Railroad Brewing Company, Avon, OH“We feel our Monday night stop of the brewery tour was a huge success. As far as our end, our sales matched a typical Friday night (not bad for a day we are usual-ly closed), and our customers are still talking about their experience! Hearing the stories behind the songs we all know and love was an opportunity not afforded to many people. I am glad our customers were given this chance to see three legendary songwriters in one place performing together. Thank you BMI and OCBA for put-ting on an amazing tour!”-Eric Kuebler, co-founder/co-owner, The Laird Arcade Brewery, Tiffin, OH“It was an incredible experience hosting the Nashville songwriters tour at our tap-room. The writers were entertaining and engaging, and our customers immensely enjoyed the evening. On top of it all, the event translated into a fantastic night of sales. We are so grateful to have been a stop on the tour.”-Lauren Marburger, co-owner, Lockport Brewery, Bolivar, OHIn addition to the Ohio tour, BMI’s Dan Spears made the trip out to Seattle recently to speak about music licensing at the quarterly meeting of the Washing-ton Brewers Guild. Nashville Songwriters Hall of Fame member and legendary BMI songwriter Aaron Barker joined him to share his experiences as a songwrit-er. Barker, who has written multiple # 1 songs for George Strait, as well as huge hits for Lonestar and Clay Walker, also spoke about how the licensing fees paid by taprooms and brewpubs allow him to make a living and how the process of crafting an award-winning beer is not much different than mixing lyrics and melodies to craft a hit song. For more information on music licensing and the service BMI provides to businesses, please visit bmi.com or call a BMI representative at 888-689-5264.Pictured (L-R) before the performance at The Laird Arcade Brewery in Tiffin, OH are (Back row): BMI songwriter Aaron Barker, The Laird Arcade Brewery co-owner Eric Kuebler and BMI songwriters Earl Bud Lee and Even Stevens. (Front row): BMI’s Dan Spears and The Laird Arcade Brewery co-owner Andy Flechtner.(L -R) BMI songwriters Earl Bud Lee and Aaron Barker perform at Railroad Brewing in Avon, OH.INDUSTRY TRENDSWWW.FOODBEVMAG.COM19Next >