Mike Hohnen

Coaching for personal growth, change and development

Mike Hohnen

Wild Salmon Prices Boosted by Campaigns

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https://www.washingtonpost.com/wp-dyn/articles/A3038-2004May5.html
Fish marketing consultant Howard Johnson of H.M. Johnson & Associates has tracked a slight increase in farmed salmon prices but noted wild prices are up much more. He added the buzz was all wild salmon at this year’s International Boston Seafood Show, where Legal Sea Foods, a Boston-based chain of 26 restaurants, announced a new line of wild Alaskan salmon dishes.

Last January, the journal Science published a major study that found increased levels of cancer-causing PCBs in farmed fish over wild fish.

And in 2002, a court ruling required grocery stores to label farmed fish as containing dye to turn the flesh pink. Next fall, federal law requires stores to label fish with the country they come from.

“What we have now is an informed public that wants our product,” said Daryl Bogardus, skipper of the Pices, tied up across the dock from Dixson’s Dragonet. “Instead of taking a back seat to farmed fish, we’re getting the price we should.”

Find the Right Food and Beverage Outlet and Stir Up a Recipe for Success

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Find the Right Food and Beverage Outlet and Stir Up a Recipe for Success

You might find as many studies proclaiming the benefits of running your own F&B operations as those touting the reasons to outsource. For independent and franchise hotel owners and managers alike, the decision has to be made-and sometimes re-made-based on the venue’s clientele, location, budget, staff, and realistic knowledge of its strengths and limitations.

Some hotel operators consider the restaurants they run as a necessary evil that doesn’t contribute much to their profits. Therefore some have turned to outside restaurateurs and third-party vendors and managers. The majority lease space to restaurateurs, while others retain ownership of their restaurants but hire restaurateurs as consultants. Still others enter into partnerships with restaurant companies. Some do all of the above and then some. [Read more…] about Find the Right Food and Beverage Outlet and Stir Up a Recipe for Success

most restaurant patrons willing to dine during off-peak hours

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More than 75 percent of 367 patrons of a restaurant here said they would be willing to dine during off-peak hours in exchange for discounted prices, according to a research paper produced by Cornell Hotel School Professor Alex Susskind and published in a recent issue of the Cornell Hotel and Restaurant Administration Quarterly.

Two of every three respondents even said that they would be able and willing to change their dining time to earn such an incentive.

“Study results suggest that restaurant managers who do not take reservations may want to consider using incentives to increase business during off-peak hours,” Susskind said. “That strategy could result in both increased revenue and a more satisfied customer base, one that no longer must endure long waits for a table??

Respondents completed questionnaires while queued up for dinner at this popular, casual-dining restaurant, which does not take reservations.

Other key findings: [Read more…] about most restaurant patrons willing to dine during off-peak hours

Making Low-Carb Concessions

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https://www.washingtonpost.com/wp-dyn/articles/A360-2004Apr9.html
McDonald’s plan to begin offering bunless sandwiches next month was directed at dieters who watch their carbohydrate intake. The company said that many customers already ask for bunless burgers, which will become a bona fide offering at the chain’s 13,000 restaurants. The meat will be served with knife and fork on a piece of lettuce in a plastic bowl normally used for salad. A bunless sandwich will cost the same as one with a bun.

Low-carb dishes are showing up on fast-food menus across the nation as restaurants seek to tap into the surge of protein-loving consumers. Hardee’s offers a low-carb breakfast bowl. Burger King has a bunless Whopper. Subway serves “Atkins-Friendly Wraps.” Blimpie has come up with a “Carb-Counter Menu.” Chili’s menu lists options for low-carb dieters.

Frozen food feeding on convenience

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https://just-food.com/features_detail.asp?art=853&lk=rss
Most segments of the frozen food market have shown growth over the last few years, with particularly strong gains in ready meals, snack products and seafood. As with many other sectors, the emphasis is on convenience, as Euromonitor reports.

The frozen food market offers manufacturers a variety of opportunities to exploit the prevailing trends shaping packaged food consumption, according to Euromonitor’s newly published report.

The dominant trend driving growth in the global frozen food market is convenience. The most successful new product developments reflect growing consumer demand for products that ease the effects of increasingly busy lifestyles and the consequent constraints on food preparation and shopping time.

Alt Om Kost – Kostrådene står ved magt

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https://www.altomkost.dk/Presse/Presse/Nyheder/kostraadenestaarvedmagt.htm

Der har har været en del debat om Atkins kostrevolution i den seneste tid. Menerdet vejen til sundhed at følge den, og kan det være rigtigt at man kan tabe sig på denne måde?

Nej, Fødevaredirektoratetkan ikke kan anbefale denne diæt. Den er ikke i overensstemmelse med den viden vi har i dag om, hvilke næringsstoffer der har betydning for forebyggelse affx fedme, hjertekarsygdomme, diabetesog visse kræftformer. Kostrådene står stadig ved magt.

Atkins kostprogram er markant anderledes end de nuværende kostrÃ¥d og vores kendte “Brugsens” kostpyramide, og i stedet for at anbefale at spise masser affrugt oggrønt og fuldkornsprodukter, som indeholder mange kulhydrater, anbefales det at spise masser af proteiner dvs. kød, og fedtholdige produkter som vejen til vægttab, men ogsÃ¥ som en mere generel anvisning pÃ¥ kostens sammensætning.

European dairy leaders see growth in functional foods

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Dairy divisions at Nestle and Danone report significant sales growth in
so-called functional foods, including probiotic yogurt drinks and powdered
milk fortified with omega-3 fatty acids and calcium. Nestle’s CEO says the
company will focus more on developing health-oriented products; its
“added-value” dairy products outperformed overall first-quarter growth at
the firm.   FoodNavigator (4/23)

A Magnificent Obsession That Starts With Rice and Fish

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How to Eat Sushi (April 21, 2004)

WHAT is great sushi? Of course, said Seki, the chef and owner of Sushi Seki on First Avenue, great sushi needs great fish. But, he continued, great fish is not enough.

“Sushi is so simple that each element must be perfect, and all the elements must be balanced,” he said. “Like pizza.”

Like pizza, sushi can be downed as a quick lunch or dwelt upon obsessively for a lifetime. Once your sushi consciousness has been raised, it becomes a pleasure to appreciate its subtle distinctions: the rice should be warm, so that the chilled fish begins to approach body temperature before the piece goes into your mouth; nori, seaweed sheets used for rolling maki, should be thin and crisp, instead of tough and leathery; the wasabi and gari (pickled ginger) should be freshly madeimage [Read more…] about A Magnificent Obsession That Starts With Rice and Fish