Happy Friday to everyone! Here are the latest Favorite Sites Friday picks from the Foodem team. Enjoy your 3-day weekend!

1. Smallbiz Technology: Smallbiztechnology.com is all about arming small businesses with information on how to strategically use technology as a tool to grow their businesses, whether you’re tech-savvy or not. Content includes news, articles, discussion boards, resources, analysis and events for the owners of small- to medium-sized businesses.
2. Do It Yourself: Named “One of the Top 50 Sites in the World” by Time Magazine, DoItYourself.com was established in 1995. It is one of the leading independent home improvement and home repair website enabling consumers to get personalized advice from professionals in over 100 subjects, including gardening and green living.
3. RightStartups: To provide everything there is to know about startups, online businesses, venture capital, news, and business in general is the mission of RightStartups. Entrepreneurs, webpreneurs, and everyone in between will be able to find fresh, up-to-date content on anything and everything related to business startups, with a primary focus dedicated to online startups.
4. Monthly Meal Planner: Created by a mother of three, this site saves you time and energy when it comes to meal preparation and menu planning. It allows busy professionals and parents to follow a monthly calendar full of meal ideas.
5. Business Exchange: To provide users with actionable insight delivered in a workflow tool that will increase your productivity is the primary goal of the Business Exchange. It is a Web site that allows users to create business topics, collaboratively aggregate content from the entire Web and connect with other business focused users around these topics.

Be sure to share your food-related site with us, we’d love to feature it in our next Favorite Sites Friday post. Leave us your URL in the comments area or shoot us a tweet @foodem.

If you’re unaware, foreign tourism has spiked in recent years due to relaxed travel restrictions and the desire to experience the Western culture. This drives millions to the U.S. each year, eager to spend their disposable dollars shopping, dining, and visiting our major cities.

In February 2013, U.S. travel and tourism exports (any monies spent on transportation, hotels, restaurants, and other travel and tourist activities from visitors outside of the U.S.) set another new record, according to the International Trade Administration (ITA). A trend continuing from 2012, international visitor spending was up more than $700 million to record-setting $14.3 billion in February 2013.

What does this mean for the restaurant industry and restaurant owners? “Money in the bank” is what it means. As tourist markets continue to emerge, restaurants are afforded several opportunities to adapt and capitalize on foreign dollars. Foreign consumers are just as brand conscious as U.S. consumers, so it’s only right to do your due diligence. Design a dining experience suitable for your foreign visitors by doing research, gathering insights (statistic reports, social media, and customer feedback), and paying attention to trends in various ethnic groups.

Use the strategies below to better accommodate foreign customers and make your brand stand out.

Nix the old and in with the new. Teaming up with a marketing research firm is a great tactic to gain insight about the customer experience, but things are changing. Customer sentiment easily changes, and chains and independent restaurants are expected to follow suit. These days, the only way restaurants can keep up is to utilize real-time mechanisms that reveal actionable insights about customers (needs, demographics…).

Being aware of cultural differences is a fundamental aspect of tourism. It is one of the main ingredients in making foreign travelers feel at home. Restaurants should get creative and use such tools as social media, surveys, and polls to tap into cultural differences. Where language barriers are concerned, utilize your wait staff where possible. Take this a step further during your hiring season; pay attention to potential job applicants that speak multiple languages.

Don’t leave out mobile. More and more restaurants are implementing mobile as part of their digital strategy. Most foreigners will not have access to a PC during their visit, but they will likely have a mobile device. With that said, restaurants should do the following three things: 1) Optimize their current website for mobile 2) Make sure their website is up-to-date (contact information, menu, images…) and 3) If there is an online menu available, be sure that it is mobile-friendly. Remember, offering an online menu could be the difference in a new customer or a customer that visits your competitor.

An influx in international travelers will continue for years to come, giving restaurant owners opportunities to broaden their customer base, build new relationships, and convert foreign diners into brand ambassadors.

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Summer has arrived. It is finally time for those three long, coveted months of sunshine and peace, of rest and relaxation. We can throw out our day planners and assignment books, and grab some sunscreen and a light summer read. The great outdoors can be our temporary office or classroom. The concept of time can feel limitless, not fleeting.

Well, it doesn’t hurt to dream.

In actuality, summertime is easily just as busy as those other nine months. June is still full of meetings and deadlines; July of stress and mind-racing thoughts; and August of hurriedness and heavy responsibility. All too often, this is a recipe for yearning for a tranquil journey and a quiet vacation.

But, instead of longing for a destination far beyond your grasp, you can create an instant escape. You can have a taste of luscious summer fruits every hectic morning—in virtually no time.

This escape is a smoothie. With a sip of a smoothie, you can experience hints of summer, gain delicious nutritional benefits, and start and finish breakfast in a mere five minutes or less.

This cool, refreshing drink is the perfect way to jumpstart an indubitably hectic day to come. It is inexpensive, requiring on average three to five ingredients. It is incredibly fast, only knocking off about five minutes from your morning routine. It is scrumptiously healthy, including those long-awaited seasonal fruits, often mixed with fresh vegetables and low-fat milk or yogurt.

Easily coupled with a piece of toast or a beloved granola bar, a smoothie is an undeniably smart and savvy summer breakfast choice. Check out some of my favorite smoothie recipes from Cooking Light Magazine:

Blueberry Smoothie:
–1 cup fresh or frozen blueberries
–2/3 cup fat-free milk
–2 tablespoons raspberry spread
–1 6oz carton raspberry low-fat yogurt

Strawberry Guava Smoothie:
–1 cup quartered strawberries
–1 frozen sliced banana
–1/2 cup guava nectar
–5 ice cubes
–1 6oz container organic strawberry
fat-free yogurt

Cucumber, Apple, and Mint Cooler:
–1 cup chopped seeded peeled cucumber
–1/3 cup unsweetened frozen 100% apple juice concentrate, undiluted
–1/4 cup cold water
–1/4 cup chopped fresh mint
–10 ice cubes

All of these smoothie recipes guarantee a breakfast that is not only quick and easy, but also tasty and nutritious. A pretty perfect combination, I would say. And, there is one last special ingredient that can be thrown into the mix to add a heaping value of protein. This ingredient is tofu. Perhaps nontraditional, adding firm tofu will exponentially increase the nutrition value of these already healthy drinks. And for those weary of trying this part, trust me, you cannot even taste it!

These smoothies along with other versions are truly delectable and nourishing fusions of summer in a glass.

About the author:

Natalie Lylo is a rising junior at the George Washington University, pursuing a degree in English. She is an avid food-lover and budding writer, and will combine the two as a guest contributor for Foodem.

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Now more than ever, restaurants are going digital, whether it’s signage, a website overhaul, a mobile website or offering their customers digital menus.

Speaking of digital menus, they are one of the most important assets of any restaurant’s website. In all actuality, it’s a crucial marketing tool, especially for restaurants that have just opened their doors. To put this in perspective, online menus are meant to lure new customers into your establishment. In contrast to physical, offline menus, those who view your online menu have a different motive. They are trying to decide whether or not they will even step foot into your establishment.

The first thing anyone does, these days, before making a purchase is gather information via the internet. So, it goes without saying, before someone makes their first appearance at your restaurant, they have probably “Googled” your establishment, read countless reviews, and searched for your menu. While offering an online menu is an awesome way to show new customers your offerings, it can be quite frustrating. Menus in the form of PDFs are commonly used on websites, which suck. In some cases PDFs are perfectly fine, but not for online menus. They are bulky, have slow download times and can be full of outdated, inaccurate information. PDFs can also be problematic for those using mobile devices.

In order to capture new patrons and increase their overall online experience, give them what they are looking for. Make the decision to visit your restaurant for them – give them an optimized, easily accessible online menu.

Here are a few tips to optimize your website and online menu:

• Integrate your online menu with your website. It should be seamless, with the same look and feel. Also use HTML-based menus and avoid using PDFs and Flash. This will make updating your menu a breeze and increase the loading time of the page on both computers and mobile devices.

• Customers need to know if your establishment is in their price range, which means they need to see prices.

• We’ve all heard the term “food porn.” Use the least amount of words and include more visuals on your online menu. Presenting quality photos of food items is an easy way to push that potential customer over the edge.

• If your restaurant is in the position to, add online ordering. By adding online ordering is a sure way to increase patronage. Allowing customers to reserve tables is another bonus for your restaurant.

• Has your restaurant been recognized and industry association or organization? Won any awards? Received great reviews? If so, add them to your site. As mentioned earlier, customers will take the time to read reviews about your establishment before making any decisions, so reading reviews directly from your site is a sort of reassurance that they made the right choice.

• Lastly, keep your website and menu up-to-date. Whether it’s your contact information, weekly specials, or your blog entries; consistency and relevant information goes a long way.

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Early mornings can be chaotic. Alarms going off, packing lunches, choosing outfits…who has time for breakfast? At most, you may be able to grab a piece of toast or a piece of fruit. Or, you may go the unhealthy route and make a pit stop at your favorite fast food joint for a sodium-laced breakfast sandwich.

While you can’t stop the alarms from going off or do away with packing lunches (if you have children), you can make breakfast a whole heck-of-alot easier. Take a little time to make a pan or two of homemade chewy goji berry bars. This nutritionally-packed, on-the-go bar is high in vitamins, minerals, protein and antioxidants. It’s just what you need to fuel your engine in the morning.

Ingredients:

5 Medjool dates, pitted
1 1/2 cups rolled oats
1/2 cup almonds, roughly chopped
1/4 cup dried cranberries
1/4 cup goji berries
1/4 cup coconut oil
2 tbsp. maple syrup
1/2 tsp. salt
2 tsp. cinnamon
2 tsp. cardamom
2 tsp. raw cacao powder

Directions:

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Set aside.
2. Soak pitted dates in 1/2 cup of boiling water for 15-20 minutes.
3. While dates are soaking, combine oats, almonds, cranberries, goji berries, salt, cinnamon, cardamom, and raw cacao powder in a bowl. Mix until incorporated.
4. Place dates and soaking liquid in a food processor or strong blender. Blend until smooth (will resemble something between a syrup and paste).
5. Add coconut oil and maple syrup to date paste and blend until combined.
6. Pour wet ingredients over dry ingredients and mix well so that all of the dry ingredients are fully coated.
7. Spread mixture on baking sheet and press down with a piece of plastic wrap to create an even layer.
8. Bake in the oven for 35-45 minutes or until edges are golden brown.
9. Cool for 15-20 minutes and pop in the freezer for another 10 minutes so that they fully set and are easy to cut.
10. Cut into rectangles or squares. Store in an airtight container for up to two weeks. This allows for a longer shelf life and prevents the bars from crumbling.

Servings: 10-12 bars

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Hi Foodem Fans! Have you had time to check out our latest Sustainable Saturdays posts? I know, I know; we all get busy sometimes. Since we know how much you enjoy reading our Sustainable Saturdays posts, once again, we’ve compiled a list of our most “liked”, “shared” and “tweeted” posts. This time with a twist. All of the following posts are garden-related. Check them out!

1 – Sustainable Saturdays: Curb Your Water Usage

2 – Sustainable Saturdays: Spring Garden Preparation

3 – Sustainable Saturdays: Gardening Mistakes To Avoid

4 – Sustainable Saturdays: Food Scraps Aren’t Waste

5 – Sustainable Saturdays: What Items Not To Compost

Please take a moment to check out other Sustainable Saturdays posts. Enjoy the rest of your weekend!

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TGIF! Check out this week’s Favorite Sites Friday list.

1. Tablespoon: This is a great site to find the newest and freshest ideas from the world of food and drinks. Site visitors can view various recipe categories, coupons from your favorite brands, how-tos, event and gathering advice and more.
2. Home Food Safety: Home Food Safety, collaboration between ConAgra Foods and Academy of Nutrition and Dietetics, is dedicated to providing home food safety statistics, information about food poisoning and safe food handling information and tips. This is an awesome reference site with videos, downloads, the latest food safety news, and quizzes and other activities for educators.
3. The Business Journals: A division of American City Business Journals, the Business Journals target business decision makers by providing comprehensive coverage of business news from a local, regional and national perspective. The journals reach a total business audience of over 10 million people via 43 websites, 40 publications and 550 annual industry leading events.
4. FoodAndBeveragePeople: Dedicated to the talented individuals who participate in the vast food and beverage industry, FoodAndBeveragePeople is a weekly newsletter. It provides recipients with fresh news and views about the industry, FoodAndBeveragePeople, strives to develop conversations around the individuals that are contributing to successful food and beverage organizations, and feature innovative businesses that are leading the industry into the future.
5. The Next Web: With more than 7.2 million monthly visits and 9.5 million monthly page views, The Next Web is one of the world’s largest online publications that deliver an international perspective on the latest news about Internet technology, business and culture.

Be sure to share your food-related site with us, we’d love to feature it in our next Favorite Sites Friday post. Leave us your URL in the comments area or shoot us a tweet @foodem.

Whether you’re a consumer, restaurant owner, chef, food vendor or a food distributor, food safety is a major concern for everyone. According to Health.com, there are an estimated 76 million food poisoning cases and roughly 5,000 food-related deaths in the U.S. each year.

Per the Mayo Clinic’s definition, food poisoning, often referred to as food-borne illness, is illness caused by eating contaminated food. The most common causes of food poisoning are infectious organisms (bacteria, viruses) or their toxins. Symptoms include, but are not limited to, mild intestinal discomfort, fever, diarrhea, mild to severe dehydration, and vomiting.

Food poisoning is unpleasant at any age, at any time of year. As spring comes into full bloom and we get the urge to pull out the grill for a full-on cookout, we should be aware of and practice food safety measures (see below) to keep our food fresh and prevent  friends and family from contracting food-borne illnesses.

Food safety measures:

• Washing your hands before, during and after handling food is MANDATORY, especially after handling raw meats. Washing hands significantly reduces the spread of germs and cross-contamination, which could lead to food-borne illnesses.

• Before making food purchases, inspect foods for discolorations, and unusual or abnormal smells. Be vigilant of expiration dates. Avoid using outdated foods, by making sure that food items are still within their ‘best before’ or ‘use by’ date. Also, do not use packaged food with a broken seal, and be leery of cans that are bulging or have a dent.

• Keep raw foods and cooked foods separate. This will prevent dangerous cross-contamination.

• Keep surfaces clean by using anti-bacterial cleansers and clean utensils with anti-bacterial dish soap (preferably “green” products).

• Cook food thoroughly. If possible, use a food thermometer when cooking. Cook beef to at least 160°F, poultry to at least 180°F, and fish to at least 140°F.

• Keep hot food hot (between 160°F to 212°F) and cold food cold (40°F or below)

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With rising fuel costs and weather issues causing food prices to rise steadily, it is becoming ever more challenging to move large volumes of food products at a reasonable profit. Buyers are searching for deals to try to maintain some kind of margin on their subsequent purchases, but you can only drop your own prices by so much to compensate. Building a comprehensive pricing strategy can help you maintain fair to good returns on all of your products. Stop selling strawberries below cost just to get them out of storage by determining where you stand in the food vending market and what that position means to your price point.

Product Mixes

If you sell just one specific material or product, you do get to enjoy a simplified pricing structure. However, you will also be at the mercy of the market and could quickly hit the red if your product suddenly becomes unpopular due to shifting dietary fads or outbreaks of illness unrelated to your supply. Vendors who offer a mixture of products tend to weather these storms the best. When allowing buyers to order a dozen of this and 60 of that, decide whether you should be setting volume discounts for the total order or per product. Vendors focusing on produce or dry goods can often give discounts per hundred pounds of combined purchases because all of their products have similar profit margins and the same handling and packaging costs. If a customer can pick up a hundred tiny packets of a flavoring mix and two tons of flour, you shouldn’t be offering the same discount for both based on weight, or you will alienate buyers or lose a lot of money. Reward high value purchases with bigger discounts if your catalog includes small items with big price tags.

Pick a Position

Before attempting to under-price the lowest seller in your market, consider the message you want to send to buyers. Many food buyers that work for high end restaurants refuse to buy the cheapest option because they know it’s all too likely to reward them with low quality. If you want to hook buyers, at minimum, go for the middle of the pack and spend more of that extra profit on marketing. Stand out from the competition by reaching out to the big buyers and giving them a few good reasons to invest in your products.

Get Your Niche

In this world of hyper trends and overnight sensations, you need to let your customers know how you can help them harness trends. If you can provide products for gluten-free diners or specialize in local produce, make this abundantly clear. This can help you demand a higher price point without upsetting buyers that have to maintain their own margins. Rising to the top in an over-saturated market will require you to create your own sales motivators. When you fit into this kind of niche, you can also look for pricing points based on fellow suppliers that aren’t in direct competition with you. For instance, two vendors on opposite coasts that provide sustainable seafood or water cooler rental equipment can exist at the same price level without having to go head to head.

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You didn’t think Foodem would leave you hanging did you? Yesterday, the Foodem team spent all day sharing our awesome news with the world, so Nourishing Mondays was pushed to the back burner.

To make up for it, check out this yummy recipe for a Mediterranean Chicken Spinach Salad. Why spend hours tending to pots and pans over a hot stove, when you could spend all of 15 minutes or less preparing a light and healthy summer salad.

INGREDIENTS:

2 cups diced, skinless rotisserie chicken breast
1 cup edamame, cooked according to package instructions
1/2 cup chopped sun-dried tomatoes, reconstituted
1 bunch green onions, chopped
1 cucumber, peeled and chopped
1/4 cup chopped mint leaves, or 1 tablespoon dried mint
2 teaspoons dried dill weed
3 tablespoons roasted garlic seasoned rice vinegar, or any vinegar
1 tablespoon lemon juice
2 tablespoons olive oil
3 cups packed baby spinach leaves
1/3 cup crumbled reduced-fat feta cheese

DIRECTIONS:

In large a bowl, combine the chicken, edamame, sun-dried tomatoes, green onions, cucumber, mint, and dill, mixing well.

In small a bowl, whisk together the vinegar, lemon juice, and olive oil. Toss with the spinach and feta and divide mixture evenly among individual plates. Top with chicken mixture. Serve.

Serves 6

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