Everyone craves the tastiest, deli-cious food that they can get; and, of course, a lot of people want healthy food too. I can tell you that the purest food almost always tastes the best. Trust me, we have a R&D kitchen and we taste different versions of the same dish all the time. These are some of the reasons that got us to ban artificial trans-fats and MSG.

For more than a year, we have been looking into High Fructose Corn Syrup (HFCS) for the same reasons. Today we are a few items away from victory. One obstacle is the soda fountain. Before we move further, we want your opinion.

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Thanks for your help!

Rusty

Hey folks,

We received an unusual customer email this week.  They compared Jason’s New Yogurt & Organic Granola Parfait to McDonald’s Yogurt Parfait.  Now, I’ve been at this for a few years now, OK… for more than fifty years (counting those years growing up in my Dad’s grocery store), and I was disappointed, honestly, since we are so selective about ingredients, serving real food and avoiding the artificial stuff. Our Guest Relationship Manager – Lisa Hooper – wrote up the story below, which I must say, is well done:

Recently, we had a customer question the difference between our fruit and yogurt parfait to the one served at McDonald’s. The guest was responding to an e-mail that we sent out about our new parfait. This was such a great question that I felt all of our customers should know the answer.

There are so many differences between our parfait and the parfait at McDonald’s that it is like night and day. Our portion size is substantially more than 9 oz., while their portion size is 5.3 oz.  We serve “Real Food,” which means we don’t believe in adding preservatives or adulterating the product for a longer shelf life.  Also, we only use high-quality Driskoll strawberries, Hawaiian premium pineapple and premium grapes in our parfaits.  Plus, our produce is delivered on a daily basis so it is always fresh.

As for our yogurt, it contains cultured grade A reduced fat milk, sugar, natural vanilla flavor and pectin.  Their yogurt contains the same type of milk as ours and sugar, but it also has food starch modified, fructose, whey protein concentrate, corn starch, kosher gelatin, artificial flavor, potassium sorbate (added to maintain freshness) and artificial color.  Based on this comparison, you can see our yogurt is more natural and doesn’t have a bunch of unnecessary items added to it.  Our granola is also organic; whereas, their granola is not organic and contains dried high maltose corn syrup, brown sugar, baking soda and sodium aluminum phosphate.  Our granola contains items such as organic rolled oats, organic crispy brown rice, organic maple syrup and organic sunflower seeds.

We believe in providing a nourishing portion of food that hasn’t been fooled around with.  I encourage you to try our new fruit and yogurt parfait because I think you will definitely be able to taste the difference in freshness and quality.

Lisa, thanks for telling the story so well!

Hey Ya’ll – try our new yogurt parfait and please let us know what you think.

Rusty

Hello friends,

Must apologize about the long lag in posting to the blog but summer vacations and beach time with the family hopefully provides for a good excuse.

Last month I posted a short piece describing what we have done at Jason’s Deli to go green (on June 1^st I think). Then a few days later I wrote another posting asking for your help as we really want to do more (June 6^th). Plus, we offered a gift card to Jason’s Deli as a reward to the top entries. Well, we were surprised at both the number of responses as well as the amount of really good ideas. In fact, this blog prompted us to talk with Green Mountain Energy about a partnership in numerous regions as well as calls/emails from major city governments about ways to work together and make our communities greener. That was far more than we ever expected.

But the email that really caught our fancy and won a $100 gift card to Jason’s Deli came from Jen Quirk who comes to the deli often with her family. She shared not just one idea, but ten I think. While we can’t implement all of her wonderful suggestions immediately – not that I wouldn’t like too – they are all really smart ideas. A portion of her winning email is in italics. Yeah, sure, some competitor might steal her ideas, but heck in my mind… that would be great for the environment. So feel free to use these ideas with your business too!

Did you know that if Americans ate 1/4 less beef it would be like all of us driving a hybrid car?!?!  I have been so impressed with the 0 high fructose corn syrup:  Does that include your bread too?  Most breads that is the 2nd ingredient!!

I work at a “green” certified commercial printer so some ways are borrowed from what we do here (let us know if you need any menus!! We’d love to print them!)

1. Purchase Solar/Wind credits to offset power that’s used
2. Instead of plastic trays use Molded Fiber Trays that are 100% Recovered Content Processed Cholrine Free
3.  I’m always stuck with the horrible smell/tingly nose after employees clean our tables: Switch to earth friendly cleaning products! 
4. Print new menus on certified green pa us, per that won’t leave any carbon footprint
5. Not sure how much catering y’all do: but have a Prius or some form of hybrid vehicle to help with emissions
6. Don’t use  the to-go  cups at the ice cream station- have the ones that get washed instead.  Same with the spoons- take out the plastic and have flatware! 
7.  Change your bathroom towels and napkins to 100% Recovered 60% Post Consumer Waste Recycled Processed Chlorine Free
8.  Change the table salt to SEA SALT.  Iodine is very bad for our bodies!

Okay- I’ll stop now!  Thanks so much for your time and I look forward to hearing from you!

Thanks, Jen, for writing us, but we hope you don’t ever stop saving the planet.

Regards,

Rusty

On this Father’s Day, I want to take a moment to honor mine.  He passed away some years ago, but like all of us, he shaped me into the man I am today. For that and more, I’m grateful.

My Dad owned a grocery store in Beaumont, Texas.  At one point he was actually in business with my uncle.  His son – my first cousin – is actually my business partner and the CEO of Jason’s Deli today.  When we were kids, we would watch the produce come in daily.  Back in the day, we received what’s known as seasonal produce.  That is, strawberries in the summer along with high-bush blueberries, melons and all the other juicy berries.  Checking these shipments in, washing a few fruits right away and tasting them instantly were special moments for me and my Dad.

I guess the apple doesn’t fall far from the tree because all of Jason’s Deli nearly 200 locations check in fruit and vegetables the same way my Dad and Joey’s Dad did years ago.

To all the Dad’s out there – thank you for sharing your dreams and teaching us some good lessons.  I hope that I’m doing the same with my children.

Rusty

The last time I posted to this blog, I listed everything that we have done so far to eliminate waste, conserve water and energy. As this headline says – we are eager to do more – and are seeking your help.

When you get a minute, I really would like you to go by your local Jason’s Deli and look for ways that we can become “greener.” Then e-mail me your ideas at rusty@jasonsdeli.com I’ll respond to each and every e-mail; although, it might take a couple of weeks! The best ideas will receive a $50 gift card to Jason’s Deli (if you send me your mailing address) and the ones that get implemented will be written up on my blog … with full credit to you! Like I’ve always said, we’re just naïve enough to think that we can make a difference. Join up with us so that together we can do some good.

Rusty

P.S. I’m the guy to the left of the tree!

Thanks to those of you that have sent requests asking what we do to eliminate waste and conserve water and energy. We are constantly asking ourselves what we can do to lower our energy consumption and educate our people about conservation and sustainable practices. Incorporating even the smallest sustainable measures helps the world we share. It’s a journey and this is where we are, so far:

• To-go cups and packaging are foam-free
• Support organic farming and products, with new organic products being tested and added annually
• As a sponsor of American Forests’ Global ReLeaf program, we are helping to plant thousands of trees in the South Texas Wildlife Refuge.
• Currently one item away from delis becoming aerosol-free.
• In progress: Developing multiple locations powered in part by solar energy systems.
• Every deli within deregulated electric utility areas buys energy from providers that utilize some alternative energy sources.
• To reduce waste, to-go plates/forks/napkins are available only by request.
• New deli construction plans include fluorescent lighting, motion-detection restroom lighting, water-saving toilets and solar powered, hands-free faucets.
• Participate in available local recycling programs; and recycled paper products preferred.
• Conference calls and webinars have replaced many flights and travel for meetings.
• Employee and customer ongoing education on organics, sustainable agriculture, conservation, environmental protection and social responsibility.
• “We Care to Conserve” ideas encouraged at every level of our company.

Let’s all work together to make a difference! Now, let’s go turn out some lights.

Rusty

Happy Mother’s Day!  Mom’s are special people.  My mom is an amazing woman.  Thank you, mom, for all that I am and will become.

Rusty

A good read on exercise… http://www.nytimes.com/2008/04/29/health/29brod.html?ex=1210478400&en=138dadd4bfd01498&ei=5070

We need to rethink our whole ideology around fat.

Now, before you shut me down, hear me out. I’m not into all fats. We definitely need to limit our intake of saturated fat. Mono-unsaturated and some poly-unsaturated fats are needed and, in moderation, beneficial.

A recent study published in the Journal of the American Medical Association called the Women’s Health Initiative Dietary Modification Trial found no coorelation between a low-fat diet and the reduction in coronary heart disease, breast, or colorectal cancer.

Here’s a link to the Harvard site that contains a review of the study: http://www.hsph.harvard.edu/nutritionsource/low_fat.html

Did you hear that? No coorelation. Fat is not the problem folks. We’re finally starting to understand the French paradox. The French consume a lot of fat, yet are not suffering nearly the level of heart disease we have in this country.

Our problems with weight stem from more than just too much fat. We are sedentary. We don’t exercise. Our metabolisms are awful. On top of that, we are poisoning our bodies with chemicals, preservatives, and fooled around with food.

Why is there so much fat in that cookie? It’s a cookie! That’s real butter in that cookie. Panini? It’s real cheese and real bacon. If you want to lower the fat, I would say, don’t eat it. But there are those of us that enjoy a good sandwich with cheese and bacon. The taste satisfies. It’s ok to enjoy a good sandwich.

There are plenty of alternatives on our menu for those looking to eat healthy and our people will customize your sandwich in any way you would like it. No cheese, no problem, we’ll take it off.

Our new menu due out on April 12th will have a section called Real Choices. This section is perfect for those looking to limit their caloric intake. We are encouraging 1/2 portions on the menu also.

Don’t accept the load of horse #%@! that the mainstream would have you believe. Use common sense. I’ll see if I can put more out on fat to give ya’ll more information on the recent news about fats.

This is good dialogue and I welcome more comments.

Rusty

This article was written for a publication called edible Lowcountry (i.e. South Carolina) and edible Atlanta by Steven Siler. It’s good. Sums up our philosophy. It’s an on-going challenge to fight for purity in our products. We believe it’s our responsibility.

Here’s the article… Thanks for reading, Rusty

Jason versus the Goliaths

By: Steven W. Siler

Okay, I can admit it. No one, I mean no one, wanted to be the individual to write this article. If one has been a fan of the edible Lowcountry publications, you quickly realize that we are about local, sustainable and organic food and food culture. So what was I doing in wanting to write about a CHAIN restaurant, that was not even from SOUTH CAROLINA? Obviously the pollen has been affecting my judgment. Maybe it is that I am a contrarian by nature. Or that sometimes, we do things just because. Alas, I sally forth!

I travel a great deal throughout the South. From Atlanta, to Greenvilles (all four… Alabama, Georgia, South Carolina, and North Carolina) to back here in the Holy City. And like most, I try to eat conscientiously, both supporting locally, as well as the much more difficult task of eating healthily. Yes, enjoying free range eggs with goat cheese is marvelous, but on sheer calories and content, my waistline doth much protest. And after a typical week of sampling foods, again delicious each in their own right, I simply want a filling, healthy salad. And at least once a week, I find myself turning to Jason’s Deli to scratch that itch.

In most recently, getting my usual turkey Reuben with a salad, I noticed something that shook me. Organic condiments. Ever seen them? I OWN a condiment company, and I never have seen them in a chain restaurant, at least east of the Mississippi river. My Reuben, my delicious dependable treat, was being slathered with organic mustard. At the salad bar, delicious little cracker treats that proclaim “Organic” and banners proclaiming organic greens on the salad bar. And my personal soapbox issue, non-corn syrup soft drinks (or co-cola or soda pop or whatever your geographic pronunciation is). What was going on?

I managed to get in touch with the operating partner of the two locations here in Charleston, Curtis Acheson, to schedule not so much an interview, but a fact finding mission. From here, I began to learn the story behind Jason’s Deli and the co-owners Rusty Coco and Joe Tortorice (the two other co-owners Pete Verde and Pat Broussard were not mentioned).

Apparently Rusty Coco, the de jure head of Jason’s Deli, has a reputation of being a contrarian himself, a case in point of having colored jewel ropes for his office door at corporate headquarters (You remember the ones, they were at Wendy’s for years). Rusty, as he is know in Jason’s Land, even hosts a blog where he responds regularly to issues from others or thoughts that he has. According to Acheson, Rusty personally tested every menu item himself, and goes as far as soliciting menu ideas from employees. Recently, the Big Cheese sandwich was introduced from an Atlanta employee. Most importantly, Rusty is the driver of healthy and organic menu offerings.

“Back in 2000, we decided to get the partially hydrogenated oils out of all of our food. The more we looked at food products, the more partially hydrogenated oils we found. It’s everywhere!” said Rusty. In changing its entire menu and every product it serves, Jason’s used its considerable purchasing power (120 locations) to push its suppliers to change their ways, not just their prices. “We told our suppliers to rework their products or we would find others who would,” recalls Rusty. “We refused to take no for an answer.”

What was the toughest item? Margarine. There was no such thing as a buttery blend free of partially hydrogenated oils on the market a few years ago. Other hurdles were bread, Jason’s signature broccoli and cheese soup, whipped topping, the mac and cheese on Jason’s Junior menu, chocolate mousse, and the crackers on Jason’s Famous Salad Bar. The bread now is purchased from a local bakery in Atlanta.

“We are extremely proud of what we have done,” said co-owner Joe Tortorice. “No one else in the restaurant industry has successfully accomplished the removal of partially hydrogenated oils on this scale. We are doing the right thing for our customers’ health by leading the way on this.”

What is next for Jason’s? In a promised effort to keep food as real and as good as possible, Jason’s has eliminated MSG from our menu and has announced they are in the process of removing High Fructose Corn Syrup from many menu items. Pure and simple. “We aren’t concerned with what those studies find or don’t find. Why go through all that trouble studying and analyzing these chemicals, when you could just use real food? The same food that nature has been perfecting for centuries.”

“The farther away from the food chain you get, the less good the food will be.”
So says Pat Herring, director of Research and Development, for Jason’s Deli. “When you’re cooking at home, you don’t have all this stuff…you have a recipe that says ‘pinch of salt,’ ‘some garlic.”

Jason’s Deli does seem to be concerned with real food. To quote, “…we believe in recipes, not formulas.” When buying food for Jason’s Deli, Pat has a simple rule: “I look at the list of ingredients, and if it has more than two or three lines, I don’t buy it. The more food is changed, the worse it gets.” And does Jason’s buy locally? Their much vaulted salad bar is serviced locally by Limehouse Produce. Given the prominence that the salad bar has on the business of the restaurant, this means that this company is putting a great deal of business faith in a local company providing local produce. Even their coffee is locally roasted here in Charleston.

Pat is very passionate about the effect of the removal of these chemicals on the taste of our food. “People get used to MSG and high fructose corn syrup, so when you take it out, they’ll say ‘where’d the flavor go?’ But the flavor didn’t go anywhere. The flavor is still in the food. We want you to taste the food, not the other stuff. The closer to the food chain, the better it is for you.” Apparently this is Pat’s motto.

Surely the emphasis on real food, local purchasing and healthy ingredients is destroying profit margins in an industry known for its scanty margins anyway. “Does it matter? Yes, but it is more important to do the right thing” says Acheson. Apparently, Jason’s does not focus on what its competition is doing. Of course, I have to ask if they will continue to support local and healthy foods, once words like “organic” and “locavore” are no longer Madison Avenue favorites. Acheson responds that they were doing this before it was popular, and will continue after others move on. Besides, he says, it is what Rusty wants. My favorite little crackers, so wonderfully organic, are Carolina-born and bread, no bun intended.

Just out of curiosity, I did a quick comparison on this thought with another sandwich company head, McCEO Jim Skinner. When asked about organic food in his restaurants, he responded…”It’s possible. We look at everything. If we have the kind of demand for organic food that is perceived to be healthier, we’ll be all over it. We are customer driven. We measure everything. We test everything…However, I remember McDonald’s McLean burger in the mid-90s. It flopped. So, the consumer demand needs to be there.” Thank you for this reality check.

Time will most assuredly tell if this madness of going against the grain of restaurant conventional wisdom will hold water. Like everything that we do, we balance what want with what we have at our disposal. As for me, I have made peace with my decision to write this article. Mostly, because in the American Idolized world of McEverything, I follow my conscience, and I still have to eat. And in this case, it was a simple matter of putting my mouth where my money is, so to speak.