The soda fountain is making a comeback.

Places like Portland’s Blueplate, Philadelphia’s Franklin Fountain and Brooklyn’s Farmacy & Soda Fountain are leading a revival that is bringing modern culinary values (think seasonal, local, ripe and hand-made) to traditional ice cream sodas, sundaes and egg creams.

Soda fountains originally reached their peak around the turn of the 20th century.  Back then, every drink was mixed to order by trained professionals called “soda jerks” – so named because of the jerking motion required to pull the fountain taps.

The drinks they made were delicious, but weren’t always just about taste.  In many cases, pharmacists would install soda fountains in their establishments primarily to hide the flavors of bitter medicine ingredients like quinine and iron.  Customers would walk into the pharmacy and pick up their foul-tasting medicine, and then stroll over to the soda-jerk’s counter to have it mixed up into a more palatable concoction.

Today’s “neo-jerks” are dusting off old recipes and creating new ones, launching a full-fledged fountain renaissance.  This time around, it is all about taste.  To give the drinks 21st century appeal, modern jerks are experimenting with flavors like huckleberry, lavender and even olive oil.  If you’re looking for fresh drink ideas to serve in your restaurant, here are two fountain recipes to inspire you.  And if you need highly trained, professional staff for your restaurant, bar or hotel, give Penguin Staff a call!

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Experimental Orange Soda

(from Gina Chersevani, PS7′s)

2 scoops vanilla ice cream

1 oz. orange/vanilla syrup (see recipe below)

1 pinch or half bar spoon acid phosphate crystals

5 drops Bittermens Orange Citrate bitters

Top with soda water

In a fountain glass (or Collins glass), add vanilla ice cream, orange/vanilla syrup and acid phosphate.  Top with seltzer water.  Stir until frothy.  Serve with a spoon and straw.

Orange/Vanilla Syrup

4 medium navel oranges

2 cups sugar

1 cup water

1 vanilla bean

To make orange/vanilla syrup, juice 4 medium navel oranges, reserving the rinds.  Place the juice and rinds in a saucepan with the sugar and water.  Add the seeds scraped from the vanilla bean, as well as the bean itself.  Simmer mixture for about 20 minutes, until mixture becomes thick and reduced.  Remove from heat, strain out orange rinds and vanilla bean.  Keep liquid refrigerated in glass container for up to a month.

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Cola Syrup

(NYTimes.com, adapted from Brooklyn Farmacy & Soda Fountain, Brooklyn)

In a heavy pot over medium heat, bring 2 cups water to a simmer with the zests, cinnamon, nutmeg, star anise, lavender, ginger, vanilla and citric acid. Reduce the heat to low, cover and simmer gently for 20 minutes.

In a food processor, whirl the sugars together for one minute (this will help them dissolve), then transfer to a large bowl. If using caramel color, sprinkle it over the sugar.

Line a sieve or colander with a double thickness of cheesecloth and place over the bowl. Pour the contents of the pot through the sieve. Carefully gather up the corners of the cheesecloth and twist the top to close. Use a spoon to press the bundle against the sieve, squeezing out all the flavorful liquid.

Stir the syrup and let cool, stirring occasionally until the sugar dissolves, about 15 minutes. Transfer to containers and keep refrigerated. To make a soda, pour 1/4 cup syrup over ice and add 1 cup seltzer. Stir.

If you’re looking to boost your morning sales, new research by Mintel provides invaluable breakfast trend insights.  According to the Chicago-based market research firm:

• two-thirds of restaurant goers say they want more healthful breakfast options;
• half say that convenience is an important factor in selecting a breakfast spot;
• during the week, 43 percent of restaurant users say they rarely have time to eat breakfast at home;
• 39 percent say that morning menu selections at their local dining spots are too unhealthy.

Their data points to two key opportunities in the morning daypart; namely, health and convenience.  According to Eric Giandelone, Mintel’s director of foodservice research, “The demand for better-for-you options will likely continue as menu-labeling laws go into effect.  Once customers see how much fat and calories are in their favorite breakfast foods, they will be more inclined to try a healthier alternative, and restaurant operators should adjust their menus accordingly.”

When asked about convenience, Giandelone responded, “Everyone’s time is precious in the morning.  And, of course, cost continues to be a concern.  In a perfect world, restaurants will want to focus development efforts on how to provide patrons with easy, healthy and flavorful breakfasts that are not cost prohibitive.”

Healthy and Convenient Breakfast Trends

French toast and skillets are out; oatmeal and portable options are in.  If you’re looking to refresh your breakfast offerings, key into one of these breakfast trends:

1. Oatmeal – this item is becoming a mainstream staple, even in quick-service restaurants like McDonalds.
2. Pizza – it’s predicted to become one of the hottest menu items for breakfast.
3. The breakfast “two step” – capitalize on people’s pattern of fueling up with caffeine and protein in two stages (e.g., coffee and muffin, toast or banana, followed by a mid-morning snack of yogurt, granola or a breakfast bar).
4. Eggs – despite recent supplier concerns, an improved nutrient profile plus inspired preparations are renewing interest in this classic.
5. Breakfast burritos – they’re portable, convenient and offer endless variety.
6. Yogurt – packed with protein and calcium; try offering with fresh fruit and granola.
7. Upscale options – frittatas, quiche and crepes are all experiencing a resurgence.

Penguin Staff – Your Restaurant Staffing Partner

When you need staff for your restaurant or banquet facility, call on Penguin. We provide immediate access to screened, interviewed and trained employees to help you capitalize on these and other restaurant trends.  Partner with Penguin today.

Workplace diversity is extremely vital in the hospitality industry for a number of reasons:

• It promotes an optimal user experience, by helping personnel to understand, appreciate – and ultimately better serve – people of different cultures, races, religions, etc.
• It facilitates cultural exchange at all levels, particularly important for an increasingly global tourism industry.
• It helps hospitality organizations actively identify and remove barriers to equal opportunities in all aspects of employment, including recruiting, hiring, promoting, retaining and developing professionals.
• It improves workplace cultures and team performance, by helping employees and managers alike to overcome long-held stereotypes and misconceptions.
• It encourages employers to develop and retain diverse, competitive workforces that draw on the talents of all parts of our society.

But while today’s typical hospitality environment may be generally more welcoming and accepting than one of generations past, many employers and workers still struggle with issues of diversity and tolerance.  For a variety of reasons, employees continue to feel excluded from certain occupations – regardless of their qualifications and experience.

The harsh reality?  Discrimination on the job occurs every day.  Factors such as age, race, gender, sexual preference and religious affiliation still influence recruiting, hiring, promotion and daily interaction in hospitality organizations.  The good news is, you have the power to change this reality.  In addition to providing diversity training for your employees, use these ideas to help improve and promote diversity in your workplace:

Offer benefits and programs that appeal to a diverse workforce. Demonstrate your willingness to hire from all segments of the workforce by offering programs such as:

• onsite daycare
• flexible work schedules
• job sharing
• childcare subsidiaries
• religious holiday accommodation
• diversity-friendly (but work appropriate) dress codes
• language training

Through our affiliation with the Hospitality Training Institute, Penguin Staffing offers English as a Second Language (ESL) for Hospitality training courses.  This practical course teaches associates to speak, read and write English so that they may respond to colleagues, supervisors and guests with skill and confidence.  ESL for Hospitality is valuable to those working in hotels, resorts, spas, janitorial services, assisted living centers or any tourism related business.

Formalize anti-discrimination policies. Make it clear to all employees that discriminatory hiring, promotion and other practices will not be tolerated.  If you haven’t already, formally introduce, implement, enforce and update clear anti-discrimination policies.  Countless resources are available online, such as the U.S. Small Business Administration’s website.  Their site provides guidance to help you add anti-discrimination policies to your employee handbook.

Establish responsibility and accountability. Diversity promotion and training usually falls to HR.  If no such department exists, create a committee to help implement the policy you develop.  Encourage members to continually develop new ideas on how to attract more diversity to your organization.

Reach out to local organizations. Take a look at your existing workforce.  Does it resemble the communities in which you operate, and/or the customers and clients you serve?  If not, develop a hiring strategy that allows for greater inclusion and representation.  Talk to community leaders from churches, cultural institutions and colleges.  Ask them to help you better connect with potential candidates who are under-represented in your workforce.

Ask employees for referrals. Your current staff may have peers in the industry or know qualified candidates who may be looking for work.  The referring peer can help your new employee more easily adjust to his new work environment, especially if he is part of an under-represented group.

Expand your reach. Appeal to a wider audience by participating in job fairs and career expos.  Make available postings more attractive to diverse hospitality job hunters by emphasizing details that will attract them.

Support new hires. As you develop a more diverse workforce, make sure the new employees you hire feel welcomed and valued.  The first few weeks can be challenging for a new employee, so do what you can to help him get acclimated.  Pair him with a mentor to help him develop new working relationships, and clearly communicate opportunities for advancement.  Show him that he has a future in your company and he’ll be much more likely to stay.

Penguin Staff understands and promotes the value of diversity in the workplace.  We are an Equal Opportunity Employer, helping all hospitality job seekers find rewarding employment opportunities.

Looking to start a career in the hospitality industry?

Need to refresh your skills or learn proper safety methods?

Want to teach your staff how to entertain your guests like a pro?

Whether you’re a hospitality worker looking to broaden your skills, or you’re a hospitality manager who needs to provide additional training for your staff, the Hospitality Training Institute delivers the specific, formalized training you require.  With locations in Alexandria, VA, Baltimore, MD, and Washington, D.C., HTI’s highly qualified trainers provide customizable training for a wide range of hospitality concepts, including:

• bartender training
• banquet training
• casino training
• ESL for hospitality workers
• safety certifications

Upcoming Training at HTI’s Old Town Alexandria Campus

(1432-A Duke Street, Alexandria, Virginia 22314)

Professional Bartending Course

Intended for those who want a career as a bartender or bar manager, this 40 hour course covers: basics of working behind the bar; learning about wines, beers, and spirits; skills training; classic and modern cocktails. Assistance in finding employment is included in the tuition.

• $399 for five sessions
• Classes run from November 14 – 18, 2011
• Limited availability – register today!

Banquet Training Workshop

This four-hour workshop is designed for both those who are entering the field and for those who have experience but want to upgrade their skills.  The workshop covers knowledge of service standards as well as skills training to get you noticed by the folks who do the hiring.  Among the topics covered are fundamentals of hospitality, buffets, receptions, and plated banquet service.

• $75 for one session
• Class is Saturday, November 12, 2011
• Class fills fast – register today!

Individuals enrolled in these, or other, HTI courses add value, polish, and experience to their service skills – making them more marketable and competitive professionals.  Institutions that enroll their staff will profit from improved guest services, lower employee turnover rates, and higher customer retention rates.

About Hospitality Training Institute

With classes aimed at improving skills for service professionals, HTI caters to all facets of the hospitality industry, from hospitality managers to housekeepers – and everyone in between.  Here, students can learn how to masterfully manage a roulette wheel, mix the perfect martini, or set a proper formal table setting.  HTI can launch a bartending career in under a week, or teach students the fundamentals of food and alcohol safety with ServSafe and TiPS certification courses.

Customizable on-site courses are available for groups of six or more for a flat fee.  Classes are also held weekly at the HTI training facility in Alexandria, Virginia, offering flexible classes to conform to busy schedules.  With affordable rates, working professionals and industry newcomers can start broadening their education and practicing their skills without sacrificing their livelihood or daily commitments.

For more information about Hospitality Training Institute courses, pricing, and scheduling, please visit their website at www.hospitalityinstitute.net/HTI or call 703-496-7292.

What’s the “next big thing” for travel industry?

This is the key question EyeforTravel asked of senior managers at Facebook, TripAdvisor and Google, Inc.  Here are some of the trends they identified which will ultimately impact hoteliers in 2012:

From Rohit Dhawan, Lead Product Manager, Facebook

• Word-of-mouth advertising at scale. The emergence of the social web means that people are at the center of marketing – in all industries, including travel.  As a result, hospitality marketers have a unique opportunity to create ongoing, two-way dialogues between their brands and their customers.  The best travel recommendations have always come from friends, but now hospitality businesses can achieve effective word-of-mouth advertising at scale, using the suite of marketing tools that Facebook has to offer – including ads, Pages, Sponsored Stories and social plugins.

From Barbara Messing, CMO, TripAdvisor

• Travel is becoming more social.  People are using technology and social networks to tap into the wisdom of friends to make good travel decisions.
• Mobile technology is dramatically changing the travel category. More and more, mobile will help travel-related businesses keep their travelers better informed, allowing them to find the right restaurants and attractions tailored to their interests and available time.
• The review will become more powerful and omnipresent. The hotel industry, in particular, has embraced the benefits of reviews and the importance of that content to their social reputation.  In 2012, these reviews will become even more essential to consumers in the travel-planning process.
• Green-friendly and sustainable travel will gain importance. Travelers want to know more about a hotel’s green practices, to determine if that hotel is part of the problem or the solution in promoting better environment practices.  In addition, a growing set of travelers want to see how their tourism dollars benefit local communities in certain destinations.

From Rob Torres, Head of Travel, Google Inc.

• More consumers will use mobile platforms to book travel. Travel brands should look for opportunities to capitalize on this trend.
• Consumer searches for discounts and deals will continue at record levels. Much as in 2009, travelers will again invest more time in the research process to save money.  Flash sites will continue to flourish, especially in the travel space.
• Product innovation will emerge in the travel cycle for the first time since the entrance of OTA’s in the late 90′s. In 2012 you will see quite a few travel start-ups emerge that will capitalize on the potential for innovation, particularly in the dreaming and researching phases of the travel cycle.

Capitalize on these and other 2012 travel industry trends by partnering with Penguin Staff. We can deliver the trained, talented hospitality staff your organization needs to implement the latest green initiatives, provide a better customer experience and test new service ideas.