The Atkins Diet in the Workplace

So, we’ve all heard about the Dr Atkins diet – the supposed weight-loss phenomenon. The question for us as catering professionals is whether we should respond to this in our menu planning and food offering.

The Atkins diet is all based around a low carbohydrate consumption. The basic theory states that your body burns a combination of fat and carbohydrates for energy use. If you cut out carbohydrates from your diet, then your body begins to burn purely body fat for energy and hence, weight loss.

Whether the Atkins diet is a passing fad or a true dietary revolution has been open to much debate, as have negative health concerns. However, many suggest that it is here to stay and as an example of its impact, potato sales have reportedly dipped by 4%. In an age when consumers are becoming ever-more demanding over menu options (e.g. vegetarian dishes, ethnic offerings, labeling the origin of foods) and there is a desire for weight loss with minimal effort, this is a trend many of us will need to cater for.

One impact will be upon catering staff and understanding which foods are suitable for Atkins-devotees. New skills and recipes will have to be learnt, together with a true understanding of how the diet works and the balance of foods that you would need to provide on your menu. Catering Consultancy Bureau will be undertaking research into the Atkins diet in the workplace so please contact us if this is a step you will be looking to take.

Further reading may be found at:
www.atkins.com
www.atkins-diet-information.com

Bites!

New definition for Facilities Management!
The IFMA has recently revised its definition of the term "Facilities Management".  It now states "facility management is a profession that encompasses multiple disciplines to ensure functionality of the built environment by integrating people, place, process and technology."

Did you know...
The breed of hen determines the colour of the shell.  Breeds with white feathers and ear lobes lay white eggs; breeds with red feathers and ear lobes lay brown eggs.

Fancy "cheffing", anyone?
The Oxford Dictionary of English has included various new catering terms in its new second edition.  The verb "to chef" is now officially recognised in the English language.  Cheffing marvellous!

HSE revises COSHH guidelines
The Control Of Substances Hazardous to Health guidelines have been updated, since becoming law earlier this year.  Employers are being drawn to the principles to ensure compliance within their workplace.

Milk or tea first?
The age-old debate over whether the tea or the milk should be poured first may have been solved by a doctor from a leading UK university.  By pouring the milk first, this supposedly prevents denaturation of the milk proteins.

Contract wins for CCB
Catering Consultancy Bureau are delighted to announce a number of new catering consultancy contract wins.  CCB have been commissioned by a London organisation to review the staff and commercial catering operations, and have also started working in partnership with a County Council assisting in marketing and promoting their catering services.  CCB's third contract win was with a prestigious conference centre, undertaking market research and a complete re-tendering of catering services.

The FCSI advantage

"So, what benefits can a catering consultant who is an FCSI member bring to me?"

This is a question we are frequently asked.  The FCSI (Foodservice Consultants Society International) is the world's premier association of foodservice consultants.  The FCSI is a totally impartial and independent body whose function is to represent the best in foodservice and hospitality consulting throughout the world.  This allows you the comfort of knowing that a consultant who is a member of the FCSI represents the finest that the industry has to offer.

Consultants have to meet strict criteria assuring their skill, knowledge, experience and overall professionalism.  This means that as a client, you can be sure of the highest standards of quality and impartiality, whatever your requirement. 

Catering Consultancy Bureau are full members of the FCSI and adhere to their strict code of conduct and ethics.  If you would like to find out a little more about the FCSI advantage then email peter@ccbltd.biz or call 01322 280 060.

Turkey Tips

• Birds hung in the butchers for at least three days have a much better flavour; most frozen birds are not hung, unfortunately.
• The ideal turkey to look for is a broad hen bird with a pearly white tint to the meat, not a blue colouration. 
• Frozen turkeys should be thawed slowly, preferably in a fridge.  It will probably take around two days for a medium-sized bird to defrost completely, but remember to remove any giblets from the cavity as soon as possible to let the inside thaw safely.
• Stuffing should only be put into the bird once it is properly thawed.  It is also a good idea to stuff just the neck end, so that the cavity gets an even temperature during cooking.
• When preparing turkey, it should be exposed to room temperature for as little time as possible to prevent the multiplication of harmful bacteria.
• The best way to cook a whole turkey is to begin with the bird upside down.  The bird can be turned over towards the end of the cooking to give a crispy-skinned finish.  This process helps to keep the breast moist and succulent. When cooking, the temperature of the thickest part of the turkey should reach at least 72°C for at least two minutes.
• If cooked food is not going to be served immediately, it should be cooled quickly (within 90 minutes) and then placed in the fridge.

Some Legal Pointers

Staff meals to become benefit in kind...?
Watch this space - free meals provided to your catering staff could be classed as a benefit in kind.  The Inland Revenue are investigating the feasibility of these actions, which could mean significant consequences for employers and employees.

Pension requirements under TUPE
A Code of Practice regarding pension contributions under TUPE has been published by the Government.  The code applies for staff transferring from the public to the private sector and means organisations must understand the implications of the new law.  If this situation applies to you, contact us to know where you stand.

Catering Consultancy Bureau provide the following services:

Market Testing / Tendering
Quality Audits
Health & Hygiene services
Catering Review
Purchasing Review
Benchmarking
Design & Planning
Marketing & Merchandising
Menu Planning
Contract Monitoring
Financial Advice

Contact us today on 01322 280 060 to discover what is right for you.

• Helps concentration levels and preventing tiredness.
• Helps the memory by raising blood glucose levels.
• Helps regulate metabolism levels.
• Supplying your brain with essential nutrients helps your mood.
• Breakfast, as part of a balanced diet will boost your immunity.
• Will provide you with energy to burn throughout the day.
• Prevents hunger.  Although this sounds obvious, it will stop you from binging later in the day.
• The right drinks with your breakfast will help hydrate you throughout the day.
• Will help you combat stress levels.
• Will help you maintain a steady weight.