The National Restaurant Association put together this video about the “Industry of Opportunity,” and if you get through it without watery eyes, you’re a stronger person than we are.

http://www.youtube.com/v/PF0gb3eny70?fs=1&hl=en_US

All of this is to say that, as restaurant supporters, innovators, experts and insiders, we have a responsibility to perpetuate this unique cycle by fostering future generations and their career endeavors.

And, we just so happen to know how you can do it, too.

The 2011 Second Annual ProStart Invitational culinary competition is just around the corner. Houston’s regional contest will be held January 29 at Westside High School and the state-wide contest will be held in Austin on March 5. Winners will then proceed to the national ProStart Invitational in Overland Park, Kansas, on April 29.

So where do you come in? Those interested can sign up to sponsor or even participate in judging. Additionally, we are seeking volunteers in all of the following areas: registration, student lounge monitors, plate check-out, sanitation station, chicken/meat distribution, check in assistant/plate escorts, timers/guides, monitors, tabulators and media escorts. And at the very least, you can show up at the competition to encourage the young chefs and watch them put their culinary skills to the test. It’s like our very own Top Chef in real life!

Last year’s inaugural competition was a resounding success, and we believe 2011 will be even better. But, we can’t do it without you! Please do your part to make this opportunity for our industry’s youth even brighter.

For more information, contact Assistant@ghra.com or call us at 713.802.1200.

The Greater Houston Restaurant Association hosted its second Educational Outlet on November 16, 2010 at Central Market. “The ABC’s of Restaurant Cash Flow Management” was a perfect way for our members to learn the basics of managing finances, looking at historical trends in sales, and increasing profits.

Throughout the seminar, the panelists discussed the different ways to improve the cash flow of restaurants. Having a strategic marketing plan as well as understanding the break -even point are essential to managing your restaurant’s finances. The panelists also stressed the importance of proactively anticipating unexpected expenditures, such as equipment replacement or structural repairs.  Additionally, the panelist noted that whether you enjoy reviewing your books or not it is a necessary task of all successful restaurateurs.

The seminar had panelists from various backgrounds within the restaurant industry: Ernie Pekmezaris, CFO and Treasurer of Pappas Restaurants, Inc., Ric Mausser, owner of Campioni Restaurant, and Joe Erickson, leading contributor and Vice-President of www.RestaurantOwner.com . The seminar was moderated by Chris Tripoli of A’la Carte Foodservice Consulting Group. Each participant brought a unique perspective to the class, making it highly informative and beneficial to anyone needing advice or tips on how to manage restaurant cash flow.

The GHRA holds a different Educational Outlet every quarter, and the next one will be on February 16, 2010 in the Central Market Community room from 3:30-5:00 p.m. The seminar will cover the Healthcare Bill and how it will affect restaurateurs in the future. For more information, please call the GHRA office at 713.802.1200 or email assistant@ghra.com.

Cash flow is the sometimes the measure that restaurants live and die by. Most restaurants fail in their first year of operation because they simply run out of cash to keep the business going. The funds from the loan run out, credit cards and lines of credit have been tapped, and the money faucet has dried up.

Cash Management on Premises

1. If you accept cash only, robbers make you number one on their hit lists. Accept credit cards. Shop around for the cheapest processing rate and settle your transactions on a daily basis after closing. The GHRA recommends Hartland Payment Systems. They even have next day deposits! http://www.heartlandpaymentsystems.com/gofullcourse/solutions.aspx?state=TX
2. Keep a drop safe in the office and make cash deposits at least once a day, varying the times and people you send to the bank.

Top Cash Burners

1. Payroll - Staff must be paid on time. Morale will plummet and service will take a nosedive if staff is not paid, aside from it being unethical. Both Ernie Pekmezaris and Joe Erickson recommended that you use a separate bank account for payroll only!
2. Food Inventory - There’s no way to know exactly how many people will order food in your restaurant on any given day, but you still must have enough fresh food on hand to make all the items on your menu. While good chefs know how to minimize waste, there is no way to avoid spoilage when business is down 50% on a Friday night because there’s a major thunderstorm with torrential rain right outside your door. Fish, for example, is only at peak freshness for a relatively short period of time.
3. Loan Payments - Loans and mortgages must be paid on time. If they’re not, the bank or mortgage company may foreclose.
4. Vendor Bills - The monthly phone, utility and other bills must be paid on time, regardless of how business is.
5. Miscellaneous Expenses - Even though you may budget for repairs and other unforeseen expenses, things always seem to crop up which require immediate cash. It’s easy to underestimate the costs of re-printing the menu, paying the plumber for fixing the leak in the restroom and all the rest.

Maximizing Cash Flow

• Delay payments as long as possible to those vendors that don’t give you a discount for paying early.  One of our panelist, Ric Mauser likes to pay all of his vendors as soon as possible he said this really allows him to get a true depiction of his actual cash on hand and he gets some of the best rates because of it.
• Negotiate with staff to pay as many workers as possible every other week.  It was noted by the panelist to make sure you set aside all of the applicable fees and pay your taxes timely.

www.ghra.com/blog/e02-abcs-of-restaurant-cash-flow-mangement

We had some great GHRA historical figures come out and dine with us at this year’s Past-President’s Council Luncheon like Rosemary Garbett formerly of Los Tios, GHRA past president from 1982-1983, one of the first female leaders the association has ever had as president! We also had past-presidents like Shelby Dodson, from What-a-Burger, the GHRA past-president from 1989-1990. In addition to Jeffrey Foster, past-president from 1998-1999 who was formerly with Jack-in-the Box but is now currently with the What-a-Burger family foundation. We were very glad to hear their perspectives of the growth of the association from all three of these past decades and were thrilled to have the current President, Mike Shine, of Texas Food Group and Chris O’Donnell of Brinker International, Inc., President-elect to get their views on where they see the future of the GHRA. Below is a list of all of our Past Presidents that we would formally like to honor. We thank you for you commitment to the GHRA and what you have done for restaurants as an industry!

Thanksgiving brings together all kinds – your grandmother, your next door neighbor, your in-laws and your daughter’s new college boyfriend. And with this eclectic contingent comes a plethora of dietary restrictions, preferences and consequently, complexities as you begin preparing your holiday feast. THANKFULLY, we’ve put together a list of a few of the possible obstacles you may have to overcome and useful tips for making even the pickiest eaters satiated this year.

Gluten-Free. If you have guests on a gluten-free diet, there are tons of specialty products available at stores like Whole Foods and Central Market. But, if you want to take this opportunity to get outside your comfort zone, try using alternative ingredients and taking new twists on the traditional fixin’s. Almond breadinstead of wheat is fabulous, and even gluten-free gravy is possible (and easy!).

Vegetarian/Vegan. Of course, you’ll have to skip the turkey (unless you opt for tofurkey), but that doesn’t mean everything else has to go – and it doesn’t mean the meal has to be any less savory and filling. Try making a hearty squash dish or a vegetable pot pie, and of course we can’t forget the pumpkin pie! Be conscious of your use of animal products in other dishes – remember, bacon, lard, eggs and cheese may be literally off the table.

Low Sodium. Thanksgiving dinner is notorious for its sodium content, so if you have guests with high blood pressure, consider changing your menu to suit their needs. Low salt stuffing, specially prepared turkey and using unsalted butter and fresh vegetables (instead of canned ones) will make the meal more appropriate for everyone – and hey, you might even feel less bloated too!

Diabetic. There are many ways you can accommodate eaters who need to moderate their sugar intake. For instance, using artificial sweeteners like Splenda or sugar alternatives like Xylitol and Stevia in your baking instead of sugar is a good start, and avoiding syrupy canned fruits makes a difference too.  Focus on fresher foods with minimal preparation (like steamed vegetables instead of sautéed) and whole grains, too.

Picky. Every family has one – the person who just doesn’t like Thanksgiving dinner. Encourage that person to make a dish that they like or speak with them ahead of time so you can prepare a little something special. In fact, no matter what the dietary restriction, having a potluck Thanksgiving where everyone gets to participate is tons of fun and takes the pressure off of the chef.

And when all else fails, these are our GHRA recommendations.

Backstreet Café
Danton’s
Goode Company
Hugo’s
Mockingbird Bistro
Omni Hotel Westside Houston
Outback
Prego
Ragin Cajun

The pinnacle in Houston culinary achievement is bestowed by the Houston Culinary Awards, presented by My Table Magazine. All Houston restaurants (members and non-members) are eligible, and voted on by the public. We would like to take the opportunity to congratulate our winning members – and boy, where there a lot!

Restaurateur of the Year:
WINNER: Alex Brennan-Martin (Brennan’s
FINALIST: Elouise Adams Jones (Ouisie’s Table)
FINALIST: Tracy Vaught (Backstreet Cafe, Hugo’s, Trevisio)

Chef of the Year
WINNER: Randy Evans (Haven)

Up-and-Coming Chef of the Year (a chef age 35 or under)
WINNER: David Cordúa, 28 (Americas)

Outstanding Wine Service
FINALIST: Mark’s American Cuisine
FINALIST: Mockingbird Bistro Wine Bar
FINALIST: Vic & Anthony’s

Pastry Chef of the Year
WINNER: Ruben Ortega (Hugo’s, Backstreet Cafe)
FINALIST: Armando Ramirez (Benjy’s)

Outstanding Bar Service
WINNER: Capital Grille

Service Person of the Year
WINNER: Sean Beck (Backstreet Cafe, Hugo’s, Trevísio)
FINALIST: Hector Andrade (Mockingbird Bistro)
FINALIST: Mary Donna Moceri (Grotto)

Houston Classic (a restaurant that’s been around for more than 10 years) It should be noted that every finalist and the winner in this category is GHRA member – and in such fine category too!
WINNER: Carrabba’s
FINALIST: Backstreet Cafe
FINALIST: Churrascos
FINALIST: Ninfa’s on Navigation
FINALIST: Tony’s

Best Interior Design
WINNER: Américas (The Woodlands)
FINALIST: Eddie V’s
FINALIST: Masraff’s

Best New Restaurant
WINNER: Haven

We’d like to recognize the following award-winners as well:

2010 Legends of Houston Restaurant Awards
FINALIST: The Mandola Brothers – Vincent, Tony & Damian

2010 Houston Foodie Star Awards

Favorite Barbecue
WINNER: Goode Co. Texas Bar-B-Que

Favorite Breakfast
FINALIST: Kenny & Ziggy’s
FINALIST: Triple A

Favorite Burger
WINNER: Becks Prime

Favorite Mixologist
WINNER: Sean Beck (Hugo’s, Backstreet Cafe, Trevisio)

Favorite Outdoor Dining

WINNER: Backstreet Cafe
FINALIST: Artista
FINALIST: Brennan’s of Houston
FINALIST: Grappino di Nino
FINALIST: Ouisie’s Table

Favorite Wine Seller
WINNER: Spec’s

Way to go members! And, congratulations to each and every placing restaurant, chef and service person. You are what keep us coming back for more!

Well, it’s October, so that means 2010 EOY lists are pouring in. ASIDE: November and December, our condolences. At any rate, the most important and arguably most thorough survey pertaining to restaurant trends was performed by the National Restaurant Association, and it has been recently released. What’s all the rage in brunch fare? Ethnic breakfast items. What’s SO out of style it’s not even funny? Cupcakes (BUMMER!).  The list is long, so we’ll give you the high and low points.

Top starch/side went to quinoa (pronounced KEEN-WAH), receiving a 55% approval rating as a  “hot trend.” And, it stands to reason that a densely nutritious and delicious grain would garner this much attention as consumers continue to demand healthier meals and chefs explore new ways to provide wholesome options.

The big dessert trend this year went to bite-size/mini desserts. We’re hoping that means it’s acceptable to order more than one at a time. But, with a 79% approval rating, we’re guessing people are trying to save on calories, cash and eat more of their main course.

Superfruits like acai, goji berry, mangosteen and purslane came in a close second for produce trend (losing out to locally grown produce) with a 73% approval rating. We’ve seen these anti-oxidant-rich fruits everywhere – from cocktails to dessert – and it doesn’t look like they’re going away any time soon.

Artisinal cheeses, black garlic and ancient grains (like kamut, spelt and amaranth) were also big winners in the “other” category. Black garlic is typically used in Asian cuisines and is made from specially fermented garlic to produce a syrupy sweet and tangy result. Ancient grains provide an often healthier alternative to wheat products, and for those on gluten-free diets, kamut is highly recommended. And artisanal cheese? Come on, it’s delicious cheese!

The unfortunate losers of the list include marshmallows, energy drinks, flavored water and box wine. So, I guess if your supplier is the gas station around the corner, you’ve got a tough road ahead.

The biggest winner of the night, taking the overall prize, is locally grown produce, falling just ahead of locally sourced meats and seafood and sustainability. The biggest prediction for next year is a rise in restaurant gardens, too. If we’ve said it once, we’ve said it a thousand times – supporting local vendors and promoting nutritious eating is here to stay!

What do you think about the latest trends? What do you predict for next year? Share your insight below in the comments!

You don’t have anything against restaurant wine lists. You’ve tried many unique bottles around town, and they’ve been expertly paired with delicious dishes. But, sometimes you just want your tried and true favorite – the kind you order by the case for special occasions and insist on at the end of a long day. Or perhaps you’ve been craving your favorite craft beer, and you want to celebrate.

So why not BYOB?

There are several Houston restaurants that encourage you to bring your own bottle (s), and with a minimal corking fee (if any), you can avoid overpaying too.

Here are some of our favorites BYOB hotspots:

Lucio’s - The atmosphere may be casual, however, the food is anything but. Bring a few bottles and a few friends, and enjoy a relaxed meal that’s never rushed and always fresh. The crab cakes are to die for, and the blue cheese torte is out of this world. You can even host a wine tasting party! Tip: No corking fee on Tuesdays.

Bistro de Amis – When it comes to Bistro de Amis, French doesn’t have to mean fancy. This restaurant invites you to “come as you are” and bring a bottle while you’re at it! If you run out, you are welcome to try their selection of hand-picked beers and wines too. Tip: Don’t miss out on the traditional crème brulee and go there on your birthday – you’re in for a treat.

Ruggles/Ruggles Green – With several locations and their latest venture, Ruggles Green, BYOB-ers always have tons of options. Bring a bottle or a six-pack (or both!), and take advantage of their extensive menu. We love the warm goat cheese salad and the sweet potato fries.  Tip: Go during off-hours – this place gets packed!

And there you have it. There’s no shame in bringing your own bottles and heading out on the town. What are your favorite BYOB restaurants? Leave your tips in the comments!

You’ve heard us shout it from the rooftops. You’ve read it time and again. But we’re gonna say it once more.

Buy local! Support Houston! Let’s all work together!

And what better way to do it than to take advantage of the wonderful produce grown right in our backyard? Some of Houston’s most down-to-earth restaurants have called up their favorite farmers and plowed their gardens to create perfectly seasonal menus. So take a few cues from these guys, try their tasty, timely treats – and maybe try a few fall flavors at your own home!

We found this list of seasonal vegetables and scoured menus to find the places where we could taste the freshest dishes. Some of the trendiest flora around includes arugula, beets, brussell sprouts, sweet corn and peppers of all kinds – just to name a few. Keep your eyes peeled as you explore in the coming months.

Shade – This Heights establishment prides itself on its seasonal menu, and when we investigated, we weren’t disappointed. Here are some of the notable items with seasonal ingredients in BOLD.

-Baked eggplant and four cheese involtini with spinach, pine nuts and tomato

-Vegetable plate with Roma Tomato Cucumber Salad, Arugula, Root Vegetable Straw, Corn Maque Choux, and Chicken Fried Asparagus & Zucchini

Haven – Known for its dynamic menu featuring all local, all seasonal items, we found no shortage of fresh fare.

-Sweet corn, queso fresco, crema fresca, chili

-Summer squash, quinoa, shelling peas, mire poix, butternut squash, kale, micro basil

-Peanut crusted soft-shell crab, eggplant, okra, onion, squash, nuoc mam

Brennan’s – One of the most iconic restaurants in Houston, Brennan’s proves that even the most decadent dishes can benefit from local, seasonal produce. With a menu that changes constantly, they’ve been supporting our Houston farmers for more than 40 years.

-Veal Chop Tchoupitoulas with herb roasted sweet potatoes, caramelized shallots, Swiss chard and oyster mushrooms with honey green peppercorn glaze

-Jumbo lump crabcake with sweet corn and champagne cream, fire roasted pepper oil andWoodduck farm greens

Mark’s – This restaurant exemplifies freshness, offering its guest a menu that actually changes throughout the day depending on availability. And as a long-time staple on Houston’s dining scene, Mark’s truly understands the importance of the local produce suppliers.

-Roasted corn chowder with smoked apple wood bacon, potatoes and thyme

-Prime sirloin of beef and chicken fried bacon with roasted potatoes, mushrooms, slow roasted pepperswith aged balsamic vinegar and a “1658” steak sauce

How will you use this season’s batch of fresh produce? With all of these delicious options, you don’t have to try very hard. Let us know if you have a special recipe or favorite menu item using the produce produced by our local farmers. Leave your advice in the comments below!

Nobody loves food more than Houstonians. We have the best restaurants on the planet, and we’re always looking for the next cutting-edge concoction or fine-tuned reduction. By all accounts, we are the very definition of “foodies.” But lately, the word that once described a passionate diner and lover of the culinary arts has adopted a new connotation… a more negative one.

Katharine Shilcutt of the Houston Press recently wrote a blog discussing the foodie backlash, and she made some interesting points. Sometimes we get too focused on finding the most outlandish ingredients and the trendiest dishes. Sometimes we get caught up in the latest and greatest, and we don’t support the tried and true. And perhaps, our noses are so high in the sky we can’t smell the good things right in front of us. But sometimes trying new things is fun, right? And juicy pork on a stick is delicious, even if it is ridiculous. Where does one cross the line from an enthusiastic eater to an exasperating epicurean?

First we need to understand the history of “foodie.” According to Wikipedia, there is a distinct gastronomical hierarchy ranging from goinfre (greedy-guts) to gastronome and is as follows:

Gastronome

Gourmet (A connoisseur of food and drink)

Friand (Epicure)

Gourmand (One who enjoys eating)

Goulu (Glutton)

Goinfre (Greedy-guts)

Where does foodie fit in? It is a more informal term coined by Paul Levy and Ann Barr in 1981 (that apparently should have been copyrighted). Now we see it everywhere – on our Central Market customer cards, on every restaurant website and all over food blogs and media. And those words up there? Goulu? It’s almost as bad as its meaning, so there’s no wonder it never caught on.

But the real story behind the foodie (at least the one WE believe) is not about being an expert or a snob – it’s about truly enjoying the experience of a meal. Whether it’s with friends or family, at home or at a restaurant, a foodie appreciates the time, the conversation and yes, the food, and focuses on the relationships between those entities. It was originally meant to avoid the elitist implication of words like gourmet and gourmand, and yet, it seems like its interpretation is trending in the opposite direction. One article reveals the changing definition over time, and for those of you considering yourselves foodies today, it doesn’t look good.

So what do we do? Some of us really do love being a foodie for all of the right reasons! How do we reclaim our adorable and down-to-earth title?

We don’t think it’s too late, and we can make a turnaround one baby bite at a time. Houston has a welcoming community, so bring your friends (even those who aren’t foodies) to your favorite restaurants and show them your amazing dishes (like Shilcutt did). Enjoy every morsel of the meal, but make sure you’re satisfying more than just your taste buds. Include conversation and interaction in every meal, and let the people you share it with know you care more about them than your next course. No pretension. No competition. Just good old-fashioned eating.

What do you think about the foodie backlash? Do you use the term “foodie”? Share your thoughts in the comments!

The area referred to as the Middle East includes southwestern Asia, Egypt, and in some contexts, Afghanistan, Pakistan, the Caucasus, central Asia and North Africa. This region is about as diverse as they come, hosting several large populations of cultures, religions and some of the most exotic foods in the world.

Commonly used ingredients include chick peas, olives and olive oil, pitas, honey, sesame, sumac, mint, parsley and lots of yummy spices. We can also thank this area’s people for discovering fermentation used to leaven bread and produce beer.

Here in Houston, we’ve adapted these ancient practices and made them our own. As a result, our eclectic assortment of Middle Eastern restaurants are some of the most popular in the city, and this alleged “Cow Town” has developed into a cultural hub with something satisfying for any palate.

Do you love a Houston-area Middle Eastern restaurant? Share with us in the comments!