• 5 “All Expense Paid” packages including airfare, hotel accommodations and registration
• 15 free hotel accommodation and registration packages and
• 125 free registrations

For a chance to win any of these packages, all you need to do is sign up for Pizza Today’s new Quick Tips newsletter at www.PizzaToday.com/PagePeel before November 1st, 2011.

Included in this issue:

• Burke Develops Pepperoni Flavored Sausage
• Burke Earns Award for Environmental Sustainability – Burke Corporation has been awarded the Governor’s Iowa Environmental Excellence Award recently for water quality improvements.
• AIB Short Course to Focus on Pizza – Practical Pizza Production Technology & Innovation will be hosted again this year by the American Institute of Baking (AIB) in Manhattan, Kansas, on October 24-28. This highly rated, five-day course will focus on every aspect of making and marketing pizza.
• Canon’s Corner: Spices Beneficial To Your Health – Spices improve the flavor of meals and can also keep a person healthy. Some of the spices that have been studied recently include cinnamon, rosemary, garlic, paprika, and oregano.

Download the Burke R&D Techlink | Fall 2011 now.

Casey Frye, Burke’s vice president of research and development, will speak on the varieties of meat toppings used on pizza, along with a discussion of ingredients used in processed meat.  Two key AIB professionals will also be featured during the week-long course; Thomas Lehmann, “The Dough Doctor”, and Jeff Zeak, AIB’s pilot plant manager.  Others representing prominent pizza industry suppliers will also be on site and helping with the short course.

Corporate R&D professionals, small-town pizzeria operators, and everyone else in-between who have attended this course say AIB taught them invaluable lessons that has saved time and money by showing them how to do things right the first time.  Not only does the seminar provide the technical and practical knowledge that can increase the probability for success in a highly competitive marketplace, it also provides the marketing and business savvy that separates the successful operations from the failures.

AIB’s expert technical staff and recognized industry professionals will teach the course in state-of-the-art production facilities where students will receive comprehensive, easy-to-understand explanations of current pizza production methods through lectures and hand-on lab sessions.  The course is designed for the pizza operator who thinks and acts like an entrepreneur.  Operators who understand that even in today’s economy, consumer-focused innovation ties to solid executive-like decisions.

To learn more or to enroll in the short course, call AIB at 800-242-2534, or go to www.aibonline.org and search under their “Seminars, Webinars and Courses” tab.

Premoro^® Gyro Beef Topping, garlic, cucumber, tomatoes and onions layered on pita bread.  Topped with yogurt dill sauce—made with plain yogurt, lemon juice and dill—spinach and feta cheese.

Also try Premoro^® Gyro Beef Topping in pizza, wraps, calzones, pasta dishes, soups and casseroles.

Start with our menu ideas; then add your inspiration to create signature recipes that keep your customers coming back for more.

PREMORO® Italian Sausage, olive oil, zucchini, roasted eggplant, sun-dried tomatoes, fresh garlic and Parmesan cheese; topped with fresh cilantro.

Also try PREMORO® Italian Sausage in pizza, traditional and ethnic casseroles, salads, sandwiches, wraps and fajitas.

Start with our menu ideas; then add your inspiration to create signature recipes that keep your customers coming back for more.

1. Healthy is here to stay - consumers want options, which are well-balanced and portioned correctly, made with fresh ingredients, and grilled vs. fried.  But most importantly they also crave healthy options that have been inspired by creativity and just plain taste good.
2. Increased growth in morning & snack meal categories - consumers are time starved and are looking for added convenience and something new in the morning like bacon flights or breakfast tacos.  The definition of the snack category has evolved over the years and consumers are looking for something trendy to tie them over like items on a stick for portability or signature entrees options offered as small plates.
3. Changing (and very diverse) demographics - baby boomers are still dominating the market place but have more controlled spending unlike Generation Y who are optimists and have looser strings on their wallets.  Also, the Asian population continues to rise and they are not afraid to spend money.
4. Using technology to connect with your customers - it is no secret the way consumers interact with a brand happens a lot through the Internet, social media and new technology formats.  Companies should own their online presence and take advantage of social media to engage with your customers.
5. Consumers are seeking authenticity and local - whether it be Thai or Mexican, consumers have the taste buds for something authentic.  And if not authentic, they prefer to be eating something locally grown/sourced.
6. Food trucks - If your customer can’t come to you, go to your customer.  This hot new trend makes it easy for a convenience store foodservice do to just that and easily adds profit to the bottom line.

About FARE: The FARE conference was held by CSPnet and attended by convenience store foodservice and other retail hosts such as college/universities and supermarkets.  It was a successful show and provided a chance for food-on-the-go industry leaders to network and learn about trends, challenges and changes facing their industry.

For regularly updated industry trends, follow our blog.

No longer are meatballs just restricted to being served on top of spaghetti with marinara sauce, or on a hero roll as a sub. They’re present in many parts of the menu, with influences from around the world.

Here are ten recent menu finds for meatballs:

1. Indian Style Meatballs
The increasingly popular, spicy Asian influence of Indian food meets the classic taste of meatballs in this newcomer, which can be served with rice and a yogurt based sauce to balance a strong combination of Indian spices like curry, cumin and chili pepper.

2. Chinese Meatballs
Another favorite with Asian influence is Chinese meatballs, served on a stick with sweet and sour chili sauce infused with uses lemongrass, cilantro and minced red jalapeno to create a taste sensation.

3. Meatball Soup
Some variations of the traditional Italian Wedding Soup have mini-meatballs in them, so it’s not exactly a new trend, but meatballs can make a soup memorable, whether it’s based on a chicken or beef broth.

4. Barbecued Meatballs
Meatballs smothered in BBQ sauce then slow-baked in the oven for a distinct texture with the classic barbecue taste. Great as an appetizer with cornbread or served with toothpicks.

5. Mushroom Meatballs
Meatballs are simmered in a creamy mushroom soup, which pairs the meaty flavor and texture of meatballs with the distinct taste of mushrooms for a savory combination.

6. Meatball Pizzas
What, you thought that meaty pizza toppings were limited to pepperoni and sausage? Sliced baked meatballs are a natural fit on top of a pie-and very popular with diners.

7. Meatball Calzones
Similar to pizza, calzones are a natural fit for the classic flavor of baked meatballs, especially because the dough seals in the flavorful juices from the meatballs as they bake.

8. Sweet and Sour Meatball Salad
Try Swedish-style baked meatballs with some sweet flavors (onions, pineapple, brown sugar) served with simple greens and a taste of fruit for a new menu sensation in the salad section.

9. Greek Meatballs
The Italians are not the only Mediterranean food culture known for its delicious meatballs. Generations of Greeks have been feasting on the baked meatball dish known as keftedakia is marked by the presence of Ouzo, an anise-flavored flavor. To round out the meal, it is usually served with a Greek salad with feta and tzatziki sauce.

10. Cajun Meatballs
This appetizer is a favorite in New Orleans and features zesty Cajun flavors created by parsley, Worcestershire sauce and hot pepper sauce. There’s even a surprise fruit: peaches.

The lesson is, don’t be afraid to be creative with this classic treat!

NEVADA, Iowa—Burke Corporation, leader in fully cooked meat products, has been awarded the Governor’s Iowa Environmental Excellence Award for water quality improvements.

Pictured (from left to right) Lt. Governor Reynolds; Lynn Lathrop, Maintenance Manager; Dave Weber, Senior Vice President; James Stevens, Environmental Supervisor and Project Engineer; Bill Burke, President; and Governor Branstad.

The award is the result of Burke’s Water Reduction Initiative, which has saved 20 million gallons between 2009 and 2011. Burke Corporation received its award for success in environmental sustainability from Governor Terry Branstad, August 1, 2011 in Des Moines, Iowa.

James Stevens, Environmental Supervisor and Project Engineer, said, “By improving our water usage efficiencies, we avoided using 20 million gallons of water – a 42% reduction in water used per pound produced. The entire plant made it happen.”

Employees contributed many ideas for water conservation. Water reduction projects accounted for half the water savings. The other half was saved by employees changing their behaviors and reducing their water use. Stevens said, “This efficiency saves the company money, which allows Burke to hold prices in check for our customers.”

Burke’s Water Reduction Initiative is part of a larger environmental sustainability effort which includes increased recycling efforts throughout the plant, reduction in the need for disposable products through the process, and utilizing environmentally friendly inks. Burke has previously been awarded the Environmental Tier 3 Pioneer Award from American Meat Institute for their sustainability efforts.

1. Offer gluten-free pizza.

A growing number of pizzerias are offering alternative options for those who suffer from celiac disease. Those whose diet must be gluten free will bring their friends to your place. Premade, gluten-free crusts are now available frozen. Some pizzerias like to add a disclaimer to their menus because wheat flour is part of the pizzeria environment. Click here to read about the trend or request information about precooked gluten-free meats.

Courtesy of Associazione Verace Pizza Napoletana (AVPN)

2. Serve an authentic Neapolitan pizza.

Play up the romance of an Italian legend. In 1889, when Queen Margherita of Savoy was served a pizza in Naples with the colors of the Italian flag, she liked it so much, it was named after her. Now the Associzione Verace Pizza Napoletana certifies, through a strict process, authentic Marinara and Margherita pizzas. At this time, only 50 pizzerias have been VPN-certified since 1998, but 10 have happened in the past six months. The certification takes a couple of months and is intended to preserve original flavors.

3. Offer green to go.

Eco-awareness means developments in packaging. Along with carry-out pizza boxes made with a high percentage of post-consumer waste, there’s the Greenbox made of 100% recycled material. It breaks down into serving plates and a storage container for leftovers.

Image courtesy of CrispyCones

4. Try out a Pizza Cone.

Popular in Europe, Pizza Cones, which are dough in a cone shape filled with pizza ingredients, are getting a lot of play in America. Especially good for grab ‘n go eating, Pizza Cones are available par-baked, filled or unfilled.

5. Go ‘round the clock.

Imagine being the go-to place in the off hours. It’s working successfully in a pizzeria close to Ohio’s Dayton University, where students are hungry 24/7. The breakfast pizza, like a quiche, is selling very well too. More breakfast pizza ideas for your restaurant.

6. Try pizza tapas-style.

Based on the small-plates trend, personal, bite-sized pizzas could be offered topped with gourmet ingredients—specially seasoned meats, unexpected combinations of vegetables, spices and flavorful sauces—as appetizers or a selection of several for a main course.

7. Build on a grander crust.

In the search for gluten-free crusts, some pizzerias are emerging into a new area. Whole grains, up to ten in a single recipe, including buckwheat, quinoa and nut flours, and even acai berries have been found popular as crust ingredients. The antioxidant properties are popular with the health-conscious consumer.

8. Use artisan cheeses.

Specialty cheeses pack a lot of flavor in a small package and have cachet. Though artisan cheese costs more per pound, you can use much less for the same flavor impact.

9. Search out local produce.

Ed Zimmerman, president of pizza.com, says “This is the easiest, least expensive way to stay on the two hottest food trends—local ingredients and sustainability.” He recommends visiting local farm markets and buying produce from a farmer whom you can then use in your promotion.

10. Offer more nutritional topping choices.

Pizza is mistakenly considered a food to avoid when dieting. However, if you offer the right toppings it can actually be well-balanced option for your more health conscious patrons.  Aside from the obvious vegetable choices, offer lower-fat proteins such as ham or chicken.

For regularly updated industry trends, follow our blog.