Rancherito's Mexican Food ™

Just in Time for Cinco de Mayo, CHD Expert Evaluates the Mexican Restaurant Landscape and Determines That Mexican Food is the Third Most Prevalent Menu Type in the USA


Chicago, IL (PRWEB) April 30, 2014

With Cinco de Mayo right around the corner, many Americans will be celebrating Mexican heritage with tacos, tamales, and tequila. In preparation of this Mexican American holiday, CHD Expert, the Chicago-based foodservice database and analytics firm, reports on the US Mexican restaurant industry and finds that Mexican food is truly a dietary staple, heavily consumed by Americans all year round. The Mexican Menu Type is among the top three most prevalent menu types in the USA, behind Varied Menu and Pizzerias respectively.

As of May 2014, in the USA there are more than 54,000 Mexican restaurants in operation, and Mexican restaurants make up approximately 8 percent of the total US restaurant landscape. At the time of this release, Mexican edged out Hamburger for the third most common US menu type, with Hamburgers falling into the fourth position with approximately 50,000 Hamburgers restaurants in operation across the USA.

According to CHD Expert, consumers spend more than $ 39 Billion at Mexican restaurants each year. Of that revenue, Mexican restaurants spend approximately 34 percent or $ 13 billion on purchasing food, beverages and other disposable products. CHD Expert indicates that the average Mexican restaurant brings in revenue of over $ 700,000 each year. For a snap shot of the US Mexican market potential breakdown, see Figure 1.

Of the approximately 54,000 Mexican Restaurants in operation, roughly 56 percent are considered Full Service Restaurants (FSRs), and 44 percent are considered Limited Service Restaurants(LSRs). By definition FSRs operate with a wait staff and offer table service, while LSRs require food to be purchased at a counter and paid for before food is served.

Within the FSR market segment, 87 percent of the restaurants fall within the Casual Dining category. An example of this type of restaurant would be Acapulco or El Torito. Within LSR, 56 percent of the restaurants are considered Quick Service, with Taco Bell leading the way in total number of establishments in this category. Fast Casual follows with 42 percent of the LSR market share, with restaurants like Chipotle.

Another interesting fact about the Mexican Restaurant Industry is that it is dominated by independent restaurants; approximately 74 percent of the nations Mexican restaurants are independent. Contrarily, 26 percent of Mexican restaurants fall into the chain category. CHD Expert defines a chain as having 10 or more units in operation, while an independent restaurant will have less than 9.

There are more than 14,000 Mexican Chain restaurants in the US. Taco Bell, with more than 40 percent of the chain market, holds the largest share. They are followed by Chipotle Mexican Grill, which has expanded both nationally and internationally, and now makes up over 10 percent of the Mexican Chain Restaurant category in the US. Rounding out the top five most prevalent Mexican Chain restaurants in the USA are Qdoba Mexican Grill, Del Taco, and Moes Southwest Grill, respectively.

The complete independent and chain Mexican restaurant landscape is broken down in Figure 2.

Breaking down the data further, CHD Expert takes a look at how the Mexican restaurant landscape compares from state to state. Its no surprise that the states of California and Texas dominate in terms of total number of Mexican restaurants, with over 36 percent of the nations total Mexican Restaurants residing within those two states.

Florida, while more commonly known for its Cuban/Latin cuisine, also has its fair share of Mexican Restaurants, coming in at number three amongst the 50 states. Rounding out the top five are two northern states, New York followed by Illinois, with their popular foodie scenes and large Mexican expat populations. Overall, Mexican food continues to conquer the southwest, and continues to make gains on both coasts, thanks in part to not only its deliciousness, but also its convenience, flair, and budget-friendly prices.

Considering Mexican restaurants by region, the southwestern states in general have a much higher percentage of Mexican restaurants in their overall restaurant landscape compared to other regions of the US. And while Mexican restaurants have yet to assert dominance in the northeast, the region with the smallest percentage of Mexican restaurants in the nation, there are still thousands of Mexican restaurants in the region. See figure 3.

In terms of average check, 33 percent of restaurants in the CHD FIND database have a range of $ 10 to $ 15 dollars, representing the vast majority of Mexican restaurants across the states. However, 24 percent of Mexican Restaurants have an average check range is $ 5 to $ 7 dollars, indicating that Mexican restaurants also offer more affordable, grab-and-go options.

Americans love Mexican food, and this popular cuisine type appeals to palates all across the nation, said Brad T. Bloom, Director of Sales at CHD Expert North America. This is particularly relevant for food distributors and food manufacturers who sell direct to operators, as our CHD FIND Market Potential tool indicates that Mexican restaurants require fresh ingredients and proteins, and they are now regularly opening up in geographies where 10 years ago they were far and few between. This is another example of how the restaurant market landscape is ever evolving, and at CHD Expert we take pride on keeping track of all restaurant market landscapes.

For those who would like more information about the US Mexican Restaurant Industry, CHD Expert has created this complementary visual representation of the Mexican Restaurant Industry landscape. Click here to download.

Similarly, CHD Expert offers similar robust and comprehensive data reports for any menu type, and if you would like to request information for a different menu type, please contact Brad T. Bloom.

About CHD North America:

CHD Expert is the worldwide leader in collecting, managing and analyzing data for the Away-from-Home Global Foodservice Market. For more than 10 years CHD Expert has been dedicated to support Foodservice channel members in providing a global vision and an in-depth understanding of the industry (in Europe, North America, and Asia Pacific).

Our objective is to support food service providers in their sales and marketing strategies by providing the most comprehensive and accurate foodservice census, housing operator intelligence for more than 5 million operators worldwide. For additional information, please visit http://www.chd-expert.com or call 1-888-243-0154.







Solage Calistoga and Calistoga Wine Growers to Host First Annual Calistoga Food and Wine Event April 11, 2014


Calistoga, CA (PRWEB) February 20, 2014

Solage Calistoga, with the Calistoga Winegrowers, today announces the first annual Calistoga Food and Wine, an exclusive tasting event led by Solbars Michelin-Starred Executive Chef, Brandon Sharp. The programs Grand Tasting, held Friday, April 11, 2014, at Solage Calistoga, will feature live music from the Tipsy Gypsy Quartet and samplings from 30 premiere Calistoga wineries paired with bites and small plates from the Solbar kitchen.

We are thrilled to launch this festive experience for food and wine lovers at Solage Calistoga, says Richard Hill, general manager of Solage Calistoga, an Auberge Resort. Along with our Calistoga Winegrower partners, we look forward to raising our glasses to our regions world-class wines and cuisine, and creating a memorable epicurean adventure that will attract guests and visitors for years to come.

Executive Chef Brandon Sharp, recipient of a coveted Michelin Star for five consecutive years (2010-2014) at Solbar at Solage Calistoga, will host the programs inaugural Grand Tasting event on Friday evening, with savory small bites and live cooking stations featuring locally-grown seasonal ingredients. Chef Sharps signature dishesincluding grilled pork tenderloin al pastor, bruschetta of homemade ricotta and delta asparagus, house-cured ham, and raclette en pressewill be paired with tastings from a distinguished roster of 30 neighboring wineries such as Chateau Montelena, Canard Vineyard, Kenefick Ranch Winery, Tamber Bey Vineyards, Dutch Henry Winery and Clos Pegase Winery. The outdoor event will also feature live music from the Tipsy Gypsy Quartet.

Tickets for the Grand Tasting at Solage Calistoga are $ 75 per person and include access to the food and wine offerings. For additional information on tickets, the participating wineries, and the overall event, please visit http://www.calistogafoodandwine.com.

About Solage Calistoga

Solage Calistoga redefines fun in the heart of California wine country with 89 design-focused and environmentally conscious studios, each featuring complimentary cruiser bicycles for guests use and a 130-foot landmark swimming pool. A local favorite and destination for foodies, the resort is home to Solbar, a five-time Michelin Star-rated restaurant led by Executive Chef Brandon Sharp, offering healthful and indulgent seasonal choices. The award-winning Spa Solage offers 20,000 square feet of health and wellness with 14 treatment rooms, Bathhouse, state-of-the-art gym and a Yoga & Movement Studio with complimentary daily fitness classes. Since opening in 2007, Solage Calistoga has garnered numerous industry awards, including recent appearances on the Cond

Nutrex Hawaii Launches Powerful Green Complete SuperFood Powder, Powered by Hawaiian Spirulina


Kailua-Kona, HI (PRWEB) May 21, 2014

Today, Nutrex Hawaii, announced the launch of Green Complete Superfood Powder. Green Complete uses natural vanilla to add a delicious flavor to the combination of Hawaiian Spirulina and organic greens (barley, broccoli, kale and wheatgrass), organic antioxidants (dulse, acai, goji berry) and probiotics. Green Complete is available online at Nutrex-Hawaii.com.

Most Americans dont eat enough green vegetables, so theyre missing their key health giving benefits, said Bob Capelli, vice president of sales and marketing, Nutrex Hawaii and co-author of Spirulina: Natures Superfood. We decided to enter the superfood powder category to offer a convenient solution for people looking to boost their daily nutrient intake.

Green Complete is vegan and is free of pesticides and herbicides. It is non-GMO and free of dairy, lactose and soy.

Green Complete is a green superfood blend designed to boost energy and immunity, said Susan Smith Jones, PhD, holistic health expert. Green Complete is different because it contains a full three gram serving of Hawaiian Spirulina and provides more Vitamin B12, phytonutrients and carotenoids than traditional green superfood powders.

Green Complete SuperFood Powder is the only green powder with three grams of Hawaiian Spirulina, which is double the dose of most other green powders and one serving:

Savor the Flavor of Far Away Lands Right Here in Akron!


Akron, OH (PRWEB) September 04, 2014

A great ethnic food tasting event cannot happen without the support of local restaurants, and the 10th Anniversary of The Melting Pot ~ A Taste of Many Nations is fortunate to have the best. The line-up of participating restaurants includes Angel Falls Coffee Company who is bringing coffee and tiramisu, Saffron Patch cooking up Lamb Korma with Saffron Rice, while Village Gardens Restaurant & Pub will be serving Chicken Vlaki, Aladdins Eatery will be whipping up Lebanese salata with quinoa, with Jasmines Favorite serving hummus and tabouli, and The Stew Pot will be serving chili and cream cheese tortelleni. They join the North End, Mustard Seed Market & Caf

Backyard Farms Launches Regional Chef Network

Madison, ME (PRWEB) May 13, 2014

Maine based tomato grower Backyard Farms today announced a new partnership with a select group of premier New England chefs. The Backyard Farms Chef Network will collaborate with Backyard Farms to develop a lineup of original tomato centric recipes and will incorporate the companys tomatoes into a range of dishes at their respective restaurants from Maine to Massachusetts.

The new Backyard Farms chef network includes:

Traversing Tastes at Auberge Resorts: Introducing 2014 Food of Place


Mill Valley, California (PRWEB) February 04, 2014

Auberge Resorts announced a new collection of 2014 Food of Place culinary experiences at each of its luxury properties throughout North America. Each resort will offer a year-long series of one-of-a-kind culinary adventures inspired by the culture, flavors and culinary traditions of the resorts regional setting.

A core pillar of our brand is to celebrate the essence of place in each resort location and enable our guests to experience a cultural connection with each destination from the Rocky Mountains to the beach in Baja, said Mark Harmon, Managing Partner of Auberge Resorts. Our Food of Place experiences elevate that message in a tangible way that our guests will certainly appreciate.

Each resort Auberge du Soleil, the Auberge Residences at Pronghorn, Calistoga Ranch, Esperanza, Hotel Jerome, Malliouhana, and Solage Calistoga, will offer monthly culinary experiences and learning opportunities throughout 2014. Highlights include:

SPRING:

Marrakech meets Napa Valley

Palais Namaskar, an Oetker Collection Resort, will partner with Auberge Resorts to kick off the season with a three-day collaborative event with the three Auberge Chefs in Napa Valley and

Executive Chef Antoine Perray from Palais Namaskar in Marrakech, Morocco. Guests will have the opportunity to stay at one or all three Auberge resorts as part of a culinary package.

Day One will feature a mezze reception and dinner at Auberge du Soleil, where French Moroccan meets California cuisine. Kris Margerum, Wine Director for Auberge du Soleil, will pair wines from both regions to the mezze reception and five-course dinner. Palais Namaskar Executive Chef Antoine Perary will collaborate with Auberge du Soleil Michelin-starred Chef Robert Curry to prepare a multi-course celebration of French Moroccan and California cuisine that will showcase the unique and distinctive ingredients from Morocco and Northern California.

Day two will be an afternoon of cooking at Solage Calistoga with Chef Perray and Michelin-starred Solbar Executive Chef, Brandon Sharp. At this interactive event, guests will create their

own tagine to be finished by the culinary team and served for dinner in Solbar. Guests will be given their tagine to take home, compliments of Le Creuset.

Day three will feature a gala dinner celebrating an evening in Morocco in the Wine Cave at Calistoga Ranch, which will be transformed into a Moroccan tent, complete with belly dancers, spices, argan oil and fresh vegetables from the area. Chef Perray will collaborate with the culinary teams at all three Auberge resorts in the Valley on an elaborate menu of Moroccan and wine country dishes.

Also happening in Spring 2014:

Calistoga Ranch:

The Penthouse Club & Restaurant San Francisco Celebrates Cinco de Mayo


San Francisco, CA (PRWEB) April 25, 2014

Cinco de Mayo is a special Mexican holiday filled with live music, entertainment and tons of food. In keeping with tradition, The Penthouse Club San Francisco will be offering all of this and more at their exciting Cinco de Mayo Weekend event, which will be hosted by over 50 beautiful key girls.

The celebration will kick off Saturday, May 3 with drink and food specials and live music. A mariachi band will be performing live from 9:30 p.m. to 12:30 a.m. Specials include $ 4 Coronas, $ 4 Cuervos and $ 2 taco plate specials. The event will continue Sunday, May 4 through Monday, May 5 and the food and drink specials will be available all weekend long.

Are you looking for something to do for Cinco de Mayo? Look no further! says Axel Sang, director of marketing. The Penthouse Club is ready to host an exciting weekend this Cinco de Mayo holiday, and we hope to see you there!

The Penthouse Club is San Franciscos number one strip club and adult entertainment venue. They welcome the chance to show visitors and club regulars alike a good time. This Cinco de Mayo Weekend, customers can expect to enjoy a fiesta worthy of the holiday!

For more information about The Penthouse Club and their Cinco de Mayo weekend, call 415-391-2800 or visit their website.

Boilerplate/About Us: The Penthouse Club and Restaurant offers the best in adult entertainment in San Francisco. With multiple stages, two full bars and the most beautiful dancers in the Bay Area, customers are sure to enjoy the entertainment at this gentlemans club. Besides the exciting dancers and entertainment, The Penthouse Club also features some of the finest dining around with their five-star steakhouse, offering a superb luxury dining experience. The Penthouse Club always covers all their bases with the best in entertainment, dancing and food. Open seven days a week, the adult club is ready to amaze all their customers with all they have to offer.







Corporate Whistleblower Center Urges MD’s To Call Them If They Have Proof Of Major Stark Violations –The Rewards Can Be Substantial As Evidenced By A Recent Reward


(PRWEB) September 03, 2014

The Corporate Whistleblower Center says, “While the average US citizen may not have ever heard of a Stark violation, which involves improper kickbacks to medical doctors, or healthcare companies, every medical doctor knows what they are. There is not much gray area involving a Stark violation, because the wrongdoing is typically very easy to see, and prove. We are convinced there are medical doctors in every US state who likely have enough proof to get a substantial reward for information concerning healthcare kickbacks, or payoffs. We also encourage MD’s with this type of information to call us at 866-714-6466, so we can carefully explain reward programs to them, and eventually help them package their information.

“We cannot stress enough that there could be couple of million reasons why it may be time for medical doctors with well- documented proof of a Stark violation, or repeated Stark violations, to contact us.” http://CorporateWhistleblowerCenter.Com

For example, in July 2014, the Justice Department announced that Mobile, Alabama-based Infirmary Health System Inc. (IHS), two IHS-affiliated clinics, and Diagnostic Physicians Group P.C. (DPG), have agreed to pay the United States $ 24.5 million to resolve a lawsuit alleging that they violated the False Claims Act by paying or receiving financial inducements in connection with claims to the Medicare program.

According to the governments complaint, in 1988, IMC purchased IMC-Diagnostic and Medical Clinic from DPG while agreeing to pay DPG a share of the revenues the clinics collected, including Medicare revenues from diagnostic imaging and laboratory tests. After IMC acquired the IMC-Northside Clinic in 2008, the physicians practicing there allegedly joined DPG, and entered into an agreement with the same key terms as the earlier agreement with IMC-Diagnostic and Medical Clinic. The government alleged that these payments were illegal kickbacks and constituted a prohibited financial relationship under the Stark Law, and that in June 2010, an attorney for DPG warned employees of both IMC and DPG that the compensation being paid to the physicians likely violated the law. Nevertheless, the agreements were allegedly neither modified nor terminated for another 18 months.

In this instance, the whistleblower will receive $ 4.41 million for their information.

Simple rules for a whistleblower from the Corporate Whistleblower Center:

Do not go to the government first, if you are a major whistleblower. The Corporate Whistleblower Center says, Major whistleblowers frequently go to the federal government thinking they will help. Its a huge mistake. Frequently government officials could care less, or they are incompetent.


Do not go to the news media with your whistleblower information. Public revelation of a whistleblowers information could destroy any prospect for a reward.
Do not try to force a government contractor, or corporation to come clean to the government about their wrongdoing. The Corporate Whistleblower Center says, Fraud is so rampant among federal contractors, that any suggestion of exposure might result in an instant job termination, or harassment of the whistleblower. We say, come to us first, tell us what type of information you have, and if we think its sufficient, we will help you find the right law firms, to assist in advancing your information.

The Corporate Whistleblower Center emphasizes that they want to talk to healthcare whistleblowers with proof of significant Medicare fraud in any city, or state, including Los Angeles, California, New York, New York, Miami, Florida, Houston, Texas, Boston, Massachusetts, Baltimore, Maryland, Roanoke, Virginia, Columbus, Ohio, Pittsburgh, Pennsylvania, Wheeling, West Virginia, Memphis,Tennessee, Charlotte, North Carolina, Atlanta, Georgia, Birmingham, Alabama, New Orleans, Louisiana, Oklahoma City, Oklahoma, Saint Louis, Missouri, An Arbor, Michigan, Des Moines, Iowa, Indianapolis, Indiana, Chicago, Illinois, Milwaukee, Wisconsin, Minneapolis, Minnesota, Fargo, North Dakota, Omaha, Nebraska, Wichita, Kansas, Denver, Colorado, Salt Lake City, Utah, Albuquerque, New Mexico, Phoenix, Arizona, Las Vegas, Nevada, Boise, Idaho, Portland, Oregon, Seattle, Washington, or Anchorage, Alaska.

Any type of insider, or employee, who possesses significant proof of their employer, or a government contractor fleecing the federal government is encouraged to contact the Corporate Whistleblower Center anytime at 866-714-6466, or they can contact the group via their web site at http://CorporateWhistleBlowerCenter.Com

For attribution purposes please refer to the July, 2014 United States Department of Justice press release on this matter. http://www.justice.gov/opa/pr/2014/July/14-civ-759.html

The case is captioned U.S. ex rel. Heesch v. Diagnostic Physicians Group, P.C. et al., Civil Action No. 11-0364-KD-B (S.D. Ala.).







InventHelp


Pittsburgh, PA (PRWEB) September 12, 2014

“Many people get sick because they eat spoiled food without knowing it,” said an inventor from Atlanta, Ga. “Rather than risk consuming food that is past its prime, I came up with a line of food-storage containers that makes it clear if the food inside is bad.”

She developed the ADDIWARE to clearly indicate if food is spoiled. The accessory prevents the user from eating spoiled food. This reduces the risk of contracting a foodborne illness. The device offers added peace of mind. The design eliminates the need to write dates on containers. Furthermore, the containers are usable with any food item.

The original design was submitted to the Atlanta office of InventHelp. It is currently available for licensing or sale to manufacturers or marketers. For more information, write Dept. 13-ALL-369, InventHelp, 217 Ninth Street, Pittsburgh, PA 15222, or call (412) 288-1300 ext. 1368. Learn more about InventHelp’s Invention Submission Services at http://www.InventHelp.com – h ttps://http://www.youtube.com/user/inventhelp