The commodity market for staples can always impact product costs and hotel operations. At Source1 we suggest alternatives and our volume leverage can maximize availability for our customers.

By rejecting products that don’t meet these (among many) standards, a chef sends a message to the supplier that can result in higher quality ingredients being delivered to their location.

Source1 recognized the important role they could play in helping bring food to others as well, so they partnered with the nationally recognized Feeding America, a nationwide network of 200 food banks that leads the fight against hunger in the United States.

Brackins concurs. “Now, myself and company management can concentrate on other aspects of running our hotel operation, particularly ensuring improved quality and an elevated guest experience.”

Source1 Purchasing, a leading national purchasing services organization for the lodging, leisure, restaurant and gaming industries, has been named a 2015 Florida Companies to Watch winner. Recently announced by GrowFL, the award honors 50 select second-stage companies from throughout the state for developing valuable products and services, creating quality jobs, enriching communities, and broadening new industries throughout Florida.

Source1 is among 50 statewide companies expected to see significant growth over the next several years, and was selected from more than 500 nominees for Florida Companies to WatchSM, a statewide program managed by economic development group GrowFL, in association with the Edward Lowe Foundation.

“We’re honored to have been named a winner,” said Scott Hoffmire, President and CEO, Source1 Purchasing. “Respected awards like these are the real differentiators for businesses. Our clients know when they work with Source1, they’re working with a successful, growing business. Not only because we say so, but because others do as well.”

Source1’s management team, competitive market position and strong community involvement were among several factors that put them in contention for the award.

“These stand-out companies are all led by entrepreneurs, and have demonstrated their capacity and intent to grow,” said Dr. Tom O’Neal, executive director of the Florida Economic Gardening Institute and associate vice president for the University of Central Florida’s Office of Research and Commercialization. “They also all have critical intellectual property or a niche position that gives them a competitive edge in their markets,” he said.

The 50 companies named the 2015 Florida Companies to Watch generated a total of more than $1.2 billion in revenue and added nearly 1,000 employees between 2011 and 2014. Together, the companies project a 23 percent increase in revenue and 19 percent increase in job growth in 2015. Companies named to the list will be officially recognized November 5 at the Hard Rock Live, Universal CityWalk, Orlando.

Founded in 1997, Source1 Purchasing is a purchasing services organization with $7 billion in purchasing power. Source1 specializes in providing cost management, savings, and operational efficiencies for lodging, leisure, restaurant and gaming industries, helping operators increase profits through purchasing. The award-winning Source1 team creates solutions that empower operators of all sizes to reduce costs, ensure consistent product quality, and achieve higher customer satisfaction. For more information visit www.source1purchasing.com or call (877) 717-5566.

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In the fast-paced, grab-and-go kitchen environment, time is everything. Although some ingredients and recipes are best made from scratch, bringing quality pre-made products into your kitchen can save time and ultimately make for a more efficient atmosphere.

While pre-made ingredients almost always create efficiency in any situation, using shelf-stable products can drive down food preparation time even more. Some foods require refrigeration, or have a certain shelf life time that needs to be carefully monitored—however, shelf stable foods allow you the flexibility to store them in either dry or refrigerated locations without affecting shelf life.

Integrating these types of products, such as shelf stable tortillas, can bring immediate benefits to your kitchen:

Storage flexibility. Shelf-stable means exactly what it sounds like: you can store these types of goods wherever it’s most convenient for you and your kitchen staff.

Less prep. In addition to the flexibility of storage, shelf-stable products are also ready to go right out of the bag, which means there is virtually no prep time—which allows orders to fly out the door even faster. Utilizing the benefits of shelf stability can satisfy customers’ increasing demand for fresher, more authentic food. While guests enjoy these benefits, you and your kitchen staff will benefit from the time and flexibility created by shelf-stable products.

Menu Trends Everyone Can Use

Top chefs and restaurants are experimenting with many new ideas to spice up their menu. With a little creativity, trends today can be repurposed for almost any scenario or occasions. Here are five ideas on how to incorporate some “hot” trends into menus.

1. Ethnic cuisine won’t go away! — Having menu items that include alternative flavors gives the diner more options. Sometimes an alternative is needed from traditional flavors to spice up a menu, so including ethnic flavors in simple way is a good idea. It keeps a menu current and exciting, while not being operationally too complex. Adding an ethnic item could be as simple as topping a burger with creative ingredients such as a raspberry-chipotle spread, cilantro-pecan pesto or even raspberry-avocado salsa. Cumin, coriander, and garam masala can also be used to add rich flavor to burger patties, giving them a bit of an Indian twist. Then top with a creative sauce and you have created something that is a real alternative to the traditional burger.

2. Exotic fruits allow experimentation — Similar to the idea of ethnic cuisine, having a menu item that incorporates a not-so-common fruit might intrigue a diner. Most often, fruits such as star fruit, guava, and blood orange are incorporated into desserts. According to the February 2015 FoodBytes by Datassential, these exotic fruits can “demonstrate the kitchen’s creativity and more worldly flavor profiles for progressive operators,” meaning that diners are often intrigued and impressed when they see a change from the expected.

3. Small plates let diners taste their way through dinner — Many people today like to try a bit of everything on the menu. This lends itself very well to small plates whereas a group of people can try many different flavors in the course of their meal, rather than just having an entrée to themselves. Luckily, this is not hard to do, as lessening portion size and informing diners that small plates are available is all it takes. That and encouraging them give it a try!

4. Sriracha is just one example of spice — Diners today are really enjoying spicy food. Sriracha sauce is being incorporated into everything from sandwiches to mac and cheese. Heinz has even created a new Sriracha-infused ketchup! Developing a few menu items that appeal to this spicy craze gives diners the option to enjoy a spicy meal, while also leaving plenty of options for those who are less inclined towards spicy foods. Simple executions could include adding a bit of Sriracha sauce to a traditional meatloaf or bowl of tomato soup. The sauce is versatile and can be added to many different menu types of food. This is an ingredient where it is easy to be imaginative

5. Seasonal items are always “in-season” — Seasonal flavors keep a menu from becoming boring, and actually suggest freshness for the establishment. This is especially true with desserts. Most people would not want to be eating pumpkin pie in the middle of the summer, and most people would not choose lemon sorbet off of a dessert menu in the dead of winter. Datassentials reports that “Seasonal special desserts are of particular interest to over half of consumers,” approximately 59%. Any restaurant can put their own spin on seasonal flavors. In the spring and summer, fresh, light, and cold work well for desserts. For example, a chocolate mousse with fresh berries. As the colder months approach, people crave warm desserts and home-y flavors such as cinnamon and nutmeg. Figs, dates, chocolate and butterscotch – think sticky cakes – and even traditional apple pie are all desserts or ingredients that point towards the desire for comfort in the cold weather months.

Michelin star for two years running.

Mustard greens are often referred to differently across various cuisines,  “Indian mustard,” “Kai Choi” and sometimes “leaf mustard” but regardless of the name, the greens are sure to bring a tangy mustard flavor to a variety of foods.

These greens work well with bacon, onions or garlic and they also can be used to spice up soups, stews or salad dishes. Recently, restaurants have been featuring mustard greens in standalone dishes as a flavorful addition and many “food-forward” operators across the country are now adding this strong flavor to their main menu items. Even Bobby Flay is getting into the act with this recipe.

Operators who want to add zest to their menu and bring a delicious flavor to their guests’ dining experience should consider the promising projection of the mustard greens trend. Source1 Purchasing platform is the perfect way to bring this trend to your customers.

More at these links:
http://www.details.com/blogs/daily-details/2013/05/move-over-kale-why-major-chefs-are-adding-collard-greens-to-their-menus.html

http://www.npr.org/2011/04/18/135412640/foraging-the-weeds-for-wild-healthy-greens

What it is:

The leaves of the mustard plant.

Why it matters:

According to food writer Elizabeth Schneider, there are only a few world cuisines that utilize mustard greens: those in India, China, Africa, and the American South. And though not as widely used as other greens, according to MenuTrends data, mustard greens have increased 55% on restaurant menus from four years ago. Mustard greens are often lumped into the category of “greens” – along with the turnip and collards that are widely used in Southern cuisine. There are many different ways to cook mustard greens. Because of their pungent, bitter mustard flavor, the greens are often added to soups or stews, or cooked down with bacon, onions, or garlic. Mustard greens are also known as gai choy or Indian mustard – pickled mustard is found at many Asian grocers and is often used as a salty, sour side dish. Young mustard greens are often included in mesclun salad mixes, but are now starring in standalone dishes.