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FLORIDA’S FOODSERVICE INDUSTRY NEWSPAPER ◆ $3 VOLUME 13 NUMBER 5 ◆ MAY 2009
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Today’s Special:
Ethnic Foods ISSUE Appetizers: Desire for healthy food drives Indian bakery success South African peanut soup and other exotic recipes Introducing Indian Chinese tasty cuisine
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Entrées: Advertisers Directory . . . . . . . . . . . 2 What’s Going On . . . . . . . . . . . . . . . . . 3 New Openings . . . . . . . . . . . . . . . . . . . . 9 Photo Bites . . . . . . . . . . . . . . . . . . . . . . . 15 Calendar Events. . . . . . . . . . . . . . . . . 19 Business Cards. . . . . . . . . . . . . . . . . . 20 Classified Ads . . . . . . . . . . . . . . . . . . . . 21 Food & Beverage . . . . . . . . . . . . . . . 22
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International cuisine reaches America's Main Street Washington, DC - Globalization is a hot topic in the business world these days and according to a study by the National Restaurant Association, it is a hot trend in the culinary world, as well. Ethnic restaurants often present consumers with their first introduction to foods from different cultures, and new research released today by the Association shows that many ethnic cuisines are joining the American mainstream food culture, and others are seeing a tremendous boost in familiarity, acceptance and consumption. Ethnic Cuisines II based on the Association's second nationwide consumer survey asking about ethnic-food experiences reveals which cuisines have reached mainstream America and which are gaining in popularity. "Driven by consumers who are eager for new experiences and by new immigrants to the United States, the market for ethnic restaurants has grown significantly over the past decade," said Association President and Chief Executive Officer Steven C. Anderson. "Today's consumers are not just dining out for special occasions anymore, but are integrating restaurants into their daily lives. They are increasingly looking for ways to add to their restaurant experience, and are finding that trying new and exotic dishes at ethnic restaurants is a great way of doing that."
According to National Restaurant Association statistics, 44% of American consumers that enjoy eating out agree that they love to try new restaurants.
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According to National Restaurant Association statistics, 44 percent of American consumers that enjoy eating out agree that they love to try new restaurants. So it is no surprise that ethnic cuisines have become increasingly popular in the 1990s, Anderson said.
Cuisines going mainstream Compared to a similar survey in 1994, Ethnic Cuisines II reveals that
Italian, Mexican and Chinese (Cantonese) cuisines have indeed joined the mainstream. Those three cuisines have become so ingrained in American culture that they are no longer foreign to the American palate. According to the study, more than nine out of 10 consumers are familiar with and have tried these See INTERNATIONAL page 5
Organic burger chain signs first Florida deal Elevation Burger signs agreement with So. Florida entrepreneurs Arlington, VA - Elevation Burger, a Northern Virginia based chain known for its tasty organic burgers and patented fresh cut fries cooked in olive oil has signed a multi-unit franchising deal with South Florida entrepreneurs Jeffrey Feinstein and Sam Ginsberg. The franchisees plan to open the first Elevation Burger Florida location by the end of 2009. The innovative chain is rapidly expanding its Virginia-based organic burger concept throughout the United
States and has 29 locations in development across Texas, Pennsylvania, New Jersey, Maryland, Northern Virginia, Washington, D.C. and now Florida. Fransmart, the company that helped launch the ultra successful Five Guys Burgers & Fries chain, is leading the franchise development plans for Elevation Burger. ‘We originally looked at opening a 5 Guys Burgers & Fries franchise but upon investigating the burger segSee ELEVATION BURGER page 6
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Funny restaurant stories
GO GREEN … GO AMERIGAS PROPANE
MAY 2009
Howard Appell Big Bucks Partner
I really admire and respect anyone whose job it is to write a daily column. It’s easy to read but try and write it everyday. I usually wait until the very last minute to write this column and I do manage to come up with something to say every month, but this month has been a challenge. You wouldn’t think it would be that difficult, what with all the economic news and world events and the spread of the flu. Today for example Chrysler declared Chapter 11 and four more states reported new outbreaks of the flu. Fort Worth closed all of it’s schools today and Homeland Security chief Janet Napolitano says wash your hands often and Vice President Biden tells it like it is by saying “I wouldn’t go on a plane now or a subway.” This of course brought out the “what he meant to say people.” Oh, by the way all the money you and I gave to Chrysler before today’s Chapter 11 is gone and nobody can find it. Check in the trunk of the first car to leave the corporate parking lot today. I really have had it, too much negativity for us to handle. Let’s have some fun. On the TRN Business Network www.trnusa.ning.com I started a discussion entitled Funniest Restaurant Stories. I’m waiting for someone to add his or her stories to mine, which I thought was unusual and funny. Here it is. When I was about 16 yrs old I worked in my brothers typical New York coffee shop, in Maspeth Queens, at the foot of the steps to the elevated subway system. There were 12 stools and no tables. We served hot dogs and knishes etc. out of the front sliding window and a full menu inside. We
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served a much broader menu than most of the coffee shops in New York and we had a very loyal clientele. We also got the customer who just wandered in for lunch or dinner. One such customer, a gray haired elderly man sat down and ordered a sandwich and hot tea with the teabag out. It was prepared and delivered to him as he requested. He ate his sandwich but never drank his tea. I was working the counter towards the front of the store. He finished his sandwich and out of the corner of my eye I saw
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On the TRN Business Network (www.trnusa.ning.com) I started a discussion entitled Funniest Restaurant Stories.
him take out his dentures and drop them into the cup of hot water to clean them. Wow, I had seen my grandparents do that but in their own bathroom. Needless to say the other diners were horrified at what was happening so he was asked to leave quickly. The incident provided conversation for days to come. Do you have any funny stories? I’m sure you do! Don’t be shy about it. We can all use a good chuckle. Go to the Network and post your funny experience, it will make you feel better for a few minutes. I feel much better now.
Index of Advertisers 1st Preferred Insurance .........................................4 A-Z Restaurant Supply.........................................13 Abacus ...................................................................17 Advance Me ..........................................................21 Advisory Tax Service ............................................19 Agiant Packaging..................................................10 AMC Wholesale ....................................................11 Amerigas .................................................................2 Bar Beverage Controls .........................................15 Broward Nelson Fountain Service.............16 & 22 Business Machines ..............................................13 Chalk Talk..............................................................10 Channel Manufacturing........................................3 Chernoff ..................................................................2 Culinary Software Services....................................4 Delray Foodservice ................................................6 Edge Ovens .............................................................8 Empire Equipment ................................................3 Filter Pure................................................................8 Finkel Business & Real Estate Brokers ........8 & 21 Florida Foodservice Equipment Agents ..............9 Food Equipments Distributors / Everest..........19
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PUBLISHER ......................................... Howard Appell CO-PUBLISHER ......................................... Evan David ASSOCIATE EDITOR .................................. Wesley Paul CONTRIBUTING EDITOR ............................. Joe Dunbar CIRCULATION MANAGER ......................... Eric Spencer ADVERTISING MANAGER ................. Howard McKinney ART DIRECTOR ...........................................Jim Pollard SALES MANAGERS ............................... Terri McKinney ...................................................... William Lagusker ....................................................... Richard Hausner
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Florida Restaurant Association ..........................10 Furniture Sales Agents ..................................6 & 12 Gelato Fino ...........................................................22 Gordon Foodservice ............................................24 Graphic Services International...........................12 Intura .......................................................................8 Island Supply ........................................................19 JF Auctions..............................................................6 Joel Automotive....................................................13 Just Bagels .............................................................23 Magic Seasonings.................................................23 Marenic Foodservice .............................................5 Miami Ice Machine Company..............................4 Micros of Central Florida ......................................7 Miller & Associates...............................................21 Restaurant Vendors Association.........................16 RJ Phillips ................................................................5 S.E.R.V.E. ...............................................................16 Slimfold Grills .........................................................7 Thunderbird .........................................................24 Trade First .............................................................12 Value Card Alliance..............................................18
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What’s Going On Important new products, corporate news and industry events.
◆◆◆◆ Sizzling sauted onions. Spicy fajita peppers. Sicilian-style tomatoes. Gone are the days of bland vegetables: Now customers expect bold ethnic flavors
Cruise News: The new Celebrity Solstice is now afloat. With accommodations for up to 2,850 passengers, the new ship is equipped with many dining options. The Grand Epernay Dining Room is the luxurious main dining room of Celebrity Solstice. With a two-story glass wine tower and dazzling chandeliers, this quintessential dining area has a Hollywood aura. The restaurant serves savory World & Continental cuisine, complete with Celebrity’s famed European-style service. Also, the Murano Restaurant is available. The meals featured a blend of Classic and Modern continental cuisines. A superb wine list is also offered. Tuscan Grille Restaurant is their sophisticated steakhouse and specialty restaurant. Fine Italian wines and panoramic views make the restaurant romantic. The Silk Harvest Restaurant offers cuisines of Vietnam, Thailand, Japan, China and India, served family-style, with built-in lazy-Susans and small plates for sharing. The Blu Restaurant is a specialty restaurant and is the exclusive dining venue for all AquaClassSM guests, serving healthy fare in a sophisticated and soothing atmosphere.
and preparations when they eat their vegetables. With the new Gilroy Foods & Flavors Controlled Moisture (CM) Seasoned Vegetables, savvy chefs and menu developers can offer the best of both worlds — big, authentic flavor and nutrition. Controlled Moisture Seasoned Vegetables are available in an
array of ethnic flavors and replicate popular preparation methods like roasting and caramelizing, allowing chefs and menu developers to create trendy, flavorful menu items with little back-ofhouse labor. And, the vegetables are packed with nutrition. Gilroy Foods &
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We all know that the Earth’s resources are finite and all human beings should conserve them. That’s why at Channel Mfg, we celebrate “Going Green” by making eco-friendly products from recycled aluminum. And by using aluminum, you’ll be doing your part in helping preserve the world’s resources… aluminum is 100% recyclable and 100% consumer friendly.
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Aioli (pronounced I-OH-LEE or AOH-LEE) is a sauce/condiment that’s been a foundation of classical cuisine for many years. Because aiolis are emulsions, they can be tricky to make – the exact ingredients and blending methods can greatly affect the final product. So, true aiolis have been used mainly by skilled chefs who have been trained in making them properly. Its three flavors – Classic Aioli, SunDried Tomato and Wasabi-Flavored – will bring versatility to a menu, with virtually no labor. Hellmann’s® Real Aioli is made with extra-virgin olive oil, and contains bits of real garlic. It’s shelf-
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Discovery Products Corporation manufactures affordable and environmentally SAFE CLEANING PRODUCTS to the foodservice industry worldwide. Carbon Off, Bright Shine and Oven Cleaner. www.discoveryproducts.com
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Liguria Foods an industry leader in dry sausage and pizza toppings announced the launch of 2 new dry sausage items Cup N Curl sliced pepperoni and Italian Style Dried Salami under its Liguria Brand. “With the new items Foodservice operators will have more choices to offer their consumers. Our new Cup N Curl sliced pepperoni brings out the truly authentic flavors of sliced pepperoni. Our customers have asked for this product from Liguria Foods and we are excited to bring it into the market” says Joe Henry, VP Sales and Marketing. Liguria Foods is based in Humboldt, Iowa. Liguria Foods manufactures products under it’s Liguria, Gratifica, Aquila Doro, Beirmeister, Buon Giorno and customer private labels. For information call 1-800-7651452 or visit www.liguriafood.com.
Flavors offers custom value-added vegetables and flavor solutions; integrating savory flavor systems, seasonings and culinary bases to help leading foodservice operators create the most innovative new products and menu offerings. For more information and recipe ideas, visit www.gilroyfoodsandflavors.com.
MAY 2009
Ethnic Food News:
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What’sGoing On
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MAY 2009
stable, has no artificial flavors, and its 64-ounce jars are easy to handle and store. For more information about new Hellmann’s® Real Aiolis, visit www.unileverfoodsolutions.us/Aiolis. ◆◆◆◆ A little known, but ancient grain could be the key to better health in 2009. It’s not flax, and it’s not Chia - it’s Salba. Already extremely popular in Canada, Salba grain is the most nutrient dense variety of Salvia hispanica L., and the richest whole food source of Omega-3 fatty acids and fiber found in nature. Eaten by the Aztecs for health and endurance, Salba grain is versatile, neutral tasting and easy to add to everyday foods such as oatmeal or cereal. As levels of obesity, diabetes, heart disease and cancer continue to rise, so too has consumer interest in foods containing Omega-3 fatty acids. The benefits of Omega-3s have been well documented for their role in preventing cardiovascular disease and maintaining good health, but not everyone finds it easy to add foods that contain them - like salmon, legumes and walnuts to their diet. Recognizing the need to make Omega-3’s a regular part of everyday nutrition, Salba Smart Natural Products introduced Salba grain - Nature’s Perfect Whole Food. Salba provides over 2,700 mg of Omega 3’s and over 4,000 mg of dietary fiber per 12g serving. It is also high in antioxidants, protein, calcium and iron. More information can be found at www.salbasmart.com.
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Uncle Julio’s has opened in Boca Raton. Located in Mizner Park, the restaurant offers 10,000 sq. feet. of dining area. Jay Wolfson serves as the general manager of the new restaurant, where he oversees the operations of the entire restaurant, bringing nearly 20 years of restaurant experience to the table. “Inspiring others to love the job as much as I do - that is my duty every second of the work day,” says Wolfson.
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“I strive to create a culture of positive energy among my staff that wows guests during their dining experience.” The new Uncle Julio’s features the same combination of Mexican cooking expertise with Texas ingredients that coined a style of food based on America’s oldest regional cuisine. The menu is diverse consisting of Frog Legs, Quail, BBQ Ribs and Homemade Tamales, Quesadillas, Nachos, Ceviche, Fajitas, along with a Cowboy Ribeye. Visit www.unclejulios.com. ◆◆◆◆ World Food, LLC has a cost-effective solution for food and restaurant businesses looking for creative ways to supply kitchens at low costs. The Orlandobased cut-to-order produce company has launched the World Food Customer ROI (return on investment) program. This program can be tailored to each client and their foodservice outlets, from hotels to convention centers. “World Food Customer ROI program will help you evaluate your business needs and make the most effective purchasing decisions,” says Candace Stottle, Managing Principal for World Food. World Food is the largest Florida based, cut to order produce company. Executive Chef Tim Stottle and Candace Stottle acquired the company in 2007. They bring over 30 years of experience in the hospitality industry. The company continues the tradition with their staff of trained Chefs and a large culinary staff, who provide customized service, understand the latest trends and needs in the industry while providing the quality and safety of the produce and prepared foods For detailed information call 407 851.4504. ◆◆◆◆ Everest Refrigeration announced the appointment of Luis Fernandez (Food Equipment Distributors, Inc) as the sole distributor for Everest products in Florida. Everest will be distributed See WHAT’S GOING ON page 6
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Indian bakery industry demonstrates growth Consumer preference for healthy bakery products drives growth
foods, and about half report eating them frequently. The research also indicates that Italian, Mexican and Chinese (Cantonese) have become adapted to such an extent that "authenticity" is no longer a concern for customers. In fact, they are so well known many non-ethnic restaurants typically offer a variety of dishes from these regions on their menus.
What's hot...what's not? While some cuisines have been incorporated into everyday life, many others are growing in consumer recognition and popularity. According to the survey, Hunan, Mandarin and Szechwan variations of Chinese cuisines, German, French, Greek, Cajun/Creole, Japanese (including sushi), Indian, Soul Food, Scandinavian, Caribbean and Spanish are known to between 70 and 80 percent of consumers. Anderson said the rise in awareness and popularity of these cuisines in the United States can be attributed to the diverse immigration into the country. As ethnic groups grow larger, it is reflected in the number of restaurants that offer a taste of their home, again demonstrating that restaurants are the gateways to other cultures. The Association's survey found that since 1994 the number of individuals who have tried German, Soul Food, French and Scandinavian dishes has declined. Additionally, the awareness
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The Restaurant People to Fill Your Restaurant Needs enzyme sector as well. Although local manufacturers have an advantage in many ingredient markets, the threat from imports looms large. The Indian market is devoid of entry barriers for imports, and specialty ingredients manufactured abroad are multifunctional and are higher in quality compared with domestic products. Further, soaring inflation rates in India and rising manufacturing costs are eating into profits. “On one hand, severe competition in this space prevents manufacturers from hiking prices,” explains Maheshwari “Norms set by the government for products such as bread have increased the bargaining power of end users, reining in revenues in the bakery ingredients market.” Nonetheless, manufacturers can opt for energy-saving projects to keep their
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International
Restaurant Equipment & Design
MAY 2009
Mumbai, India - Since 2004, the Indian bakery industry has been making huge strides forward, undergoing a virtual metamorphosis thanks to increasing consumer gravitation toward convenience products and health food products. The market is expected to grow at a steady rate of 8.0 percent from 2010 onwards. New analysis from Frost & Sullivan (food.frost.com), The Trend Analysis of Ingredients Applications in Indian Bakery Industry, finds that the market earned revenues of over $161.4 million in 2007 and estimates this to reach $278.1 million in 2014. “The food industry is riding on a health wave an increase in consumer awareness about health concerns has led to most of the bakery products being augmented with health benefits from fiber and whole grains,” says Frost & Sullivan Senior Consulting Analyst Maheshwari B. However, the addition of whole wheat and fibers disrupts the gluten network, which could lead to processing difficulties, changing organoleptic properties and causing quality problems. Using enzymes offers a way out. Enzymes interact with the gluten network, strengthening and stabilizing the dough during processing, baking, and proofing. The escalating demand for whole grain and high-fiber bakery products will thus positively impact market progression in the bakery
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from page 1
of French cuisine has tapered off slightly among Americans. 25 years experience - 65 countries worldwide - Se Habla Espańol
Look who's dining Consumers differ a great deal in terms of their interest, knowledge and use of ethnic cuisines, according to the survey. There are two groups most familiar with ethnic foods;"internationalists" and "urban professionals." Typically, these individuals are younger consumers, under the age of 40, living in major metropolitan areas. Internationalists seek out foreign experiences and emphasize authenticity, while urban professionals like to experiment with new restaurants and cuisines, but want dishes with foreign names explained clearly on the menu. According to the survey, those least likely to be interested in ethnic cuisines are "social diners" and "convenience diners." Social diners dine out as a way of socializing with friends and family, putting the restaurant choice second. Convenience diners prefer convenient and economical ways of eating and are frequent users of takeout, but show little interest in experimentation.
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The National Restaurant Association, founded in 1919, is the leading business association for the restaurant industry, which is comprised of 945,000 restaurant and foodservice outlets and a work force of 13 million employees - making it the cornerstone of the economy, career opportunities and community involvement. Along with the National Restaurant Association Educational Foundation, the Association works to represent, educate and promote the rapidly growing industry. For more information, visit www.restaurant.org.
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Giovani’s Coal Fired Pizza
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Elevation Burger
DESIGNER’S CHOICE
ment we found Elevation Burger. We were instantly excited by the concept and knew we didn’t need to look further,” commented Jeffrey Feinstein. “Customers can enjoy a great tasting burger and fries meal without feeling like they are compromising their health and diet.”
MAY 2009
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Ginsberg, a former record producer who produced John Lennon’s last album, and Feinstein, a serial entrepreneur, will be developing a minimum of 3 units in Broward and Palm Beach Counties. The franchisees plan to analyze strategic data on potential trade areas, including similar restaurant sales, potential sites and real estate deal terms. “Elevation Burger is exactly what the state of Florida needs. It satisfies the love of burgers for the right price and with the health and environmental concerns that are important to consumers,” said franchisee Sam Ginsberg. “Most importantly, it tastes amazing.” Elevation Burger has had an explosive amount of support from local
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patrons in the Washington, DC metro area since it first opened in 2005, according to the company. The concept has received recognition in prestigious publications such as Washingtonian magazine and The Washington Post as “best shake” and “best burger” nominees. Founder Hans Hess received the ‘Green Business Visionary’ award in 2008 from the Washington Business Journal. Elevation Burger is a rapidly growing, fast casual concept serving 100% USDAcertified organic, 100% grass-fed, 100% free-range beef burgers and a patented process for fresh-cut french fries cooked in 100% heart-healthy olive oil. Founded by husband and wife entrepreneurs Hans and April Hess in 2005, the chain prides itself on an “elevated” experience and an organic/fresh approach that puts people and product ahead of profit. The first location opened in 2005, offering Northern Virginia a heart-friendly menu full of flavor. Hans and April’s belief that ‘Ingredients Matter’ has brought the restaurant rapid success and popularity. Driven by their passion for good food that’s organic, sustainable and fresh, Elevation Burger began franchising in 2008. Restaurants feature high-efficiency equipment as well as recycled, recyclable and rapidly renewable finishes, and the company even aims to certify newly constructed stores under the US Green Building Council’s LEED rating system “ a rarity” in the restaurant industry, according to the company.
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costs in check. Innovation offers another route to higher margins for ingredient manufacturers. As the continuous development of new products to synchronize with the prevalent trend of healthy eating and lifestyle changes is a prominent characteristic of this market, the production of novel, high-quality products offers the edge over competition. The thriving Indian bakery
Although local manufacturers have an advantage in many ingredient markets, the threat from imports looms large.
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This is the second consecutive year Chef Krajeck has received this distinctive recognition… This is the second consecutive year Chef Krajeck has received this distinctive recognition, adding to the growing list of accolades received by WaterColor Inn & Resort during his tenure. The Inn was named one of the U.S.’s “Top 10 Culinary Country Inns” by Bon Appetit magazine in 2008, and has been awarded AAA Four-Diamond status for the past
three years. Fish Out of Water, the Inn’s signature restaurant, offers an inventive menu created by Chef Krajeck featuring coastal-inspired dishes with freshly harvested local seafood and organic produce. Passionate about exposing guests to the advantages of buying fresh, seasonal, locally-sourced and organic foods, Chef Krajeck has also created a series of “Farm Dinners” at WaterColor. Each event features local food purveyors ranging from cheese makers to ranchers and organic farmers who talk about their products. Voted one of the “Top 50 Mainland U.S. Resorts” by readers of Conde Nast Traveler and “Best Hotel in Florida” by the readers of Travel + Leisure, the exclusive 60-room WaterColor Inn & Resort offers luxurious waterfront accommodations, award-winning dining at Fish Out Of Water, a full-service spa, Camp WaterColor for kids and a multitude of recreational activities including three golf courses, tennis, biking, kayaking and fishing. WaterColor is managed by Seattle-based Noble House Hotels & Resorts.
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industry is still in the developing stage, offering huge opportunities for the bakery ingredients market to grow alongside. Manufacturers of bakery ingredients such as enzymes, flavors, fats, shortenings, leavening agents, and improvers have to ratchet up levels of innovation to enable more productive business outcomes. The Trend Analysis of Ingredients Applications in Indian Bakery Industry is part of the Food and Beverage Ingredients Growth Partnership Service program, which also includes research in the following markets: Indian functional foods and beverages market, Indian health snacks market, and Indian and Middle East natural colors market. Frost & Sullivan, the Growth Partnership Company leverages over 45 years of experience in partnering with Global 1000 companies, emerging businesses and the investment community from 31 offices on six continents.
CINDERS SLIMFOLD LLC 1990 Main Street, Suite 750 Sarasota, FL 34236 www.slimfoldgrills.com
Phone: Fax: Tollfree: Email:
(941) 309-5307 (941) 309-5147 (877) 426-2900 info@slimfoldgrills.com
• The Workstation 4 (WS4) won the Microsoft RAD Award •(Innovation) for the hospitality industry. The WS4 has no hard The e7 provides the small restauurant, state of the art point of sales features and reporting power at a new lower price.
drive or fan. No moving parts means less maintenance.
• Integration available to Remote Eyes Video Management •Software and DVR/camera Systems.
The e7 software was designed to be very easy to operate and does not require a separate PC.
WWW.TRNUSA.COM
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TODAY’S RESTAURANT
FLORIDA
Indian bakery
Year” to “Outstanding Wine and Spirits Professional.” A 400-person judging panel, comprised of restaurant critics, food and wine editors, culinary educators and past James Beard Award recipients will select the list of winners, which will be announced in May.
MAY 2009
Chef Philip Krajeck
Santa Rosa Beach, FL - Philip Krajeck, the talented chef behind the culinary excellence of the WaterColor Inn & Resort’s Fish Out of Water, has been named a “Best Chef: South’s semi-finalist by the prestigious James Beard Foundation Awards 2009. The chef de cuisine’s claim to fame is his menu at the AAA Four Diamondrated restaurant, which features fresh, locally-sourced seafood and produce in Southern-inspired dishes. “Chef Krajeck shows incredible passion for what he does,” said Eric Sather, WaterColor Inn & Resort’s general manager. “By working directly with the local fishermen, farmers and purveyors here in the Gulf region, he is attuned to what’s available seasonally, which is reflected in his inventive dishes.” Deemed “the Oscars of the food world,” by Time magazine, the James Beard Foundation Awards bestow the country’s most coveted culinary honors to food and beverage professionals in North America. This year’s semi-finalists were narrowed down from over 15,000 entries to 20 people for each of the 19 award categories, ranging from “Rising Star Chef of the
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Chef de cuisine Philip Krajeck honored as ‘Best Chef’
MAY 2009
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What’sGoing On
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FINKEL BUSINESS & REAL ESTATE BROKERS
from warehouses in Miami and Orlando. Mr. Fernandez has contracted with DeNac Distribution Corp. (Jerry Culbertson) to source and select a number of Restaurant Equipment/Refrigeration Dealerships throughout Florida to promote and sell Everest Refrigeration products. Stocking dealers will be assigned exclusive selling rights to territories/counties based on their qualifications. Information or Dealer interest - contact Jerry Culbertson @ 561 601-3784.
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BUSINESS OPPORTUNITIES WE CURRENTLY HAVE
400 RESTAURANTS FOR SALE THROUGHOUT FLORIDA
FLORIDA
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Water You Can Trust!
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XLT Ovens introduced their new Loud & Clear five-year warranty program, the longest warranty offered in the marketplace, according to the company. XLT is able to warranty their ovens for a revolutionizing five years by utilizing their Simple Smart approach to design. Added to the oven’s reliable performance in the business, the five-year warranty is an extra benefit to XLT customers. Also shown at Pizza Expo 2009 was the XLT Hood system that will be introduced to the marketplace later this year. The new XLT Hood system will leave a smaller carbon foot print by saving energy and helping customers save money by making their ovens more cost effective. Wolfe Electric, the parent company, was founded in the mid-1940s by Roy Wolfe. The four-generation company first manufactured consumer and commercial fan systems and refrigeration products. To contact XLT call 888 443.2751 or visit www.xltovens.com.
Introducing the Foodservice Industry's Premier Water Treatment Service Program
The Best Filtration Matters in your Operation The benefits water treatment delivers to a foodservice operation affect the success of your business every single day. It keeps your equipment running smoothly and maximizes its efficiency. Water treatment improves the taste of the foods and drinks you serve, and delivers consistent results every time. Water treatment provides operators with the peace of mind that their water is the best it can be. But when it comes to the important task of maintaining and servicing filters and their replacement cartridges, operators unfortunately have little time to think about it.
Filter Pure Master Distributor / Foodservice Water Filtration Specialist 5405 Boran Place • Tampa, Florida • 813 626-4800 fax
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TODAY’S RESTAURANT
The ACF Greater Miami Student Chapter/Johnson & Wales has won the 2009 Southeast regional Knowledge Bowl at the Regional In Charlotte, North Carolina. The Team, Catherine Gonzalez (Captain) Elissa Ebel, Marisa Roussell and Victoria Gonzalez, Coach Alan Lazar CCE trained for many months to represent the Chapter. The Team answered many culinary questions. They have been participating in this event for the past 10 years.
Barnie’s® Coffee & Tea Company announced the return of Global Blend, just in time for the company’s Earth Day promotion. “The blend is composed of a combination of premium beans from South and Central America and features a clean, crisp acidity, full body and some sweet fruit notes,” said Anne Valdez, the company’s Coffee & Tea Buyer. The company launched the blend in 2004 and decided to reintroduce it this year. The coffee beans are grown without the use of chemical fertilizers and pesticides, which makes it eco-friendly. “Global Blend is Fair Trade and Organic, so we thought it was important to re-introduce it in correspondence with our Earth Day promotion,” said Phil Jones, President and CEO of Barnie’s. Barnie’s supports the purchase of Fair Trade Certified coffee because, “you are directly supporting a better life for farming families through fair prices paid directly to the farmers,” said Jones. Barnie’s® Coffee & Tea Company was founded in 1980 by Phil Jones in Winter Park.
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BUY OR SELL YOUR RESTAURANT WITH US! call: 561-445-8198 ◆ probinsonbiz@aol.com ◆ www.probinsonbiz.com
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Hotel Happenings: IHG (InterContinental Hotels Group), the world’s largest hotel group by number of rooms, announced that the Holiday Inn Express & Suites Orlando-Ocoee East has opened. The hotel is the third Holiday Inn Express to open in the Orlando area this year and marks the fourth property in the market to showcase the brand’s new sign. The new signs outside all four hotels mark the seal of approval that they exemplify the standards of the $1 billion Holiday Inn brand relaunch program. The global estate of more than 3,200 Holiday Inn and Holiday Inn Express properties is expected to be relaunched by the end of 2010. ◆◆◆◆ Disney has announced plans for a luxury destination resort anchored by a 445-room Four Seasons Hotel along the northeast border of its See WHAT’S GOING ON page 10
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New Openings New business opportunities in Florida’s foodservice industry. ◆ PARK AVENUE BBQ, Keith Macmenomay/GM 220 NW Peacock Blvd, Port St. Lucie, 34986, 772-692-0111 ◆ ON THE EDGE, Clive Daem/Owner In the Dockside Inn, 1160 Seaway Dr., Fort Pierce, 34949, 800-286-1745 ◆ CHICK-N-GRILL, 15356 NW 79th Ct, Miami Lakes, 33016 ◆ COSIMO'S TOO BRICK OVEN, Westfield Sarasota Square Mall 8201 S. Tamiami Trail, Sarasota, 34238, 941 922 9609 ◆ YARDHOUSE, Mark Gray- GM 358 Lorenzo Ave., Coral Gables, 33146, 561 596-7245 ◆ SKIP'S CAFE, 630 Park St, Jacksonville, 32204 ◆ HAO BISTRO, in Five Points, 1001 Park St., Jacksonville, 32204 ◆ ELLA'S, 5119 N. Nebraska Ave., Tampa, 33603 ◆ CUSTOM CREATIONS CAFE & BAKERY, Michelle DeMicco/ Owner 2606 W. Hillsborough Ave, Tampa, 33614, 813 234-3755 ◆ THIS IS IT CAFE, John or Rick Biederwolf 444 24th St. (In Northwood Village), West Palm Beach, 33407, 561-655-3301 ◆ SHORE CLUB Old Bacio location, 29 S. E. 2nd Ave, Delray Beach, 33444, 561-366-0071 ◆ ORIGAMI SUSHI, 6507 W. Waters Ave., Tampa, 33634, 813-889-8898 ◆ SQUARE 1, 3701 Henderson Blvd., Tampa, 33609
Under Construction ◆ GREASE BURGER BAR Clematis District, 213 Clematis St., West Palm Beach, 33480, January 2010 ◆ AQUAKNOX, In the Hilton Hotel 505 N. Lauderdale Beach Blvd., Ft. Lauderdale, 33304, Mid 2009 ◆ GIARDINO GOURMET SALADS, Miramar Square Flamingo Road & Miramar Parkway, Miramar, 39783, Summer 2009 ◆ JOKEY AND GRUMPY SPORTS GRILL, West Sunset Square 15725 S.W. 72nd St., Kendall, 33193, June 2009 ◆ MI TIERRA RESTAURANT, West Sunset Square Sunset Drive & S.W. 157th Avenue, Kendall, 33193, June 2009 ◆ PASAPOGA RESTAURANT, West Sunset Square 15799 block of SW. 72nd St, Kendall, 33193, June 2009 ◆ GIOVANNI’S COAL-FIRED PIZZA, Miramar Square Flamingo Road & Miramar Parkway, Miramar, 33023, Late 2009 ◆ THE WATER CLUB RESTAURANT 3701 NE 163 Street N, North Miami Beach, 33160, May 2009 ◆ DANIEL BOULUD’S BISTRO MODERNE Inside the Met Marquis, Biscayne Blvd., Miami, Late 2010 ◆ OLIVE GARDEN, Homestead Pavilion Florida Turnpike & Campbell Drive, Homestead, 33023, Mid 2009 ◆ PIZZA FUSION 7563 West Sand Lake Road, Orlando, 32819, 407-351-3360, May 2009 ◆ PIZZA FUSION 12901 McGregor Blvd Ste 5, Fort Myers, 33919, 239-337-7979, May 2009 ◆ RITA'S ICES CONES SHAKES Lakeland Square, 4000 US Hwy 98, Lakeland, 33809, May 2009 ◆ FIRST WATCH Alderman Plaza, 35150 US Hwy. 19, Palm Harbor, 34684, May 2009 ◆ FIRST WATCH, UCF Foundation Shopping Center 3402 Technological Ave, Orlando, 32817, May 2009 ◆ AMIGOS MEXICAN & SPANISH RESTAURANT III 3755 Military Trail B-16, Jupiter, 33458, May 2009 ◆ JAZMINE THAI, Thomas Dr & Magnolia Beach Rd Panama Beach, 32408, 850-482-6393, Late 2009 ◆ SLIPPERY MERMAID SUSHI 8779 NAVARRE PKWY, Navarre, 32566, 850-686-1068, May 2009 ◆ ROMA PIZZA 2753 MORNINGSIDE BLVD, Port St. Lucie, 34952, 772-971-0645, May 2009 ◆ WING ZONE, 13300 NW 27TH AVE, Opalocka, 33054, 305-733-0560, May 2009 ◆ TASTI CAFE, 2790 STIRLING RD, Hollywood, 33020, 305-490-9436, June 2009 ◆ TOOJAYS GOURMET DELI Oakbridge Shopping Center, Harden Blvd., Lakeland, 33803, Mid 2009 ◆ SAM SNEAD'S OAK GRILL AND TAVERN 950 Rinehart Place Suite 1, Lake Mary, 32746, 262-844-5148, Mid 2009 ◆ RED ROCK CANYON GRILL Glades & Ex. Center Dr., Boca Raton, Sept. - Oct. 2009 ◆ THE WALL - NIGHTCLUB In new W Hotel, 309 23rd St, Miami Bch, 33139, 305-938-3000, June-July 2009 ◆ MR. CHOW, In new W Hotel 309 23rd Street, Miami Beach, 33139, 305-938-3000, July 2009 ◆ A JEWISH DELICATESSEN - to be named later, Owners of Stage Deli In the Mercato, Vanderbilt Blvd. & US 440, Naples, 34108, Fall 2009 ◆ KOUZZINA BY CHEF CAT CORA, Replaces Spoodles, Disney Boardwalk Resort, PO Box 10000, Lake Buena Vista, 32830, 407 939-3463, Fall 2009 ◆ EL GRAN INKA, In The Plaza building, 947 Brickell AVe, Miami, 33131, May 2009
◆ HIGH TIDE BURRITO CO, Alejandro Juarez/Owner 1538 Hendricks Ave., San Marco, 32207, May 2009 ◆ BELLA DONNA Brickell Village, Biscayne Boulevard & N.E. 67th Street, Miami, 33130, May 2009 ◆ BOHEME Brickell Village, Biscayne Boulevard & N.E. 67th Street, Miami, 33130, May 2009 ◆ GANACHE CHOCOLATE Brickell Village, Biscayne Boulevard & N.E. 67th Street, Miami, 33130, May 2009 ◆ BRAVA, In Mercato, 9110 Strada Place, Naples, 34108, May 2009 ◆ MILLER'S ALE HOUSE, 13560 Beach Blvd, Jacksonville, 32224, Mid 2009 ◆ CHINA GARDEN, Shoppes at Woolbright/Bay 132 Woolbright & Jog, Boynton Beach, May - June 2009 ◆ THE YOGURT EMPORIUM, Shoppes at Woolbright/Bay 198 Woolbright & Jog, Boynton Beach, May - June 2009 ◆ THE FRESH MARKET, 18th Street & West End Avenue, Miami Beach, Early 2010 ◆ MAUI WOWI, Broward Mall, Space FC8, Plantation, 33310, May - June 2009 ◆ MAUI WOWI, Westfield Brandon, Space 9132, Tampa, 33508, May - June 2009 ◆ NELLES DELLI 23500 Fruitville Road / Bldg 1, Sarasota, 34232, September 2009 ◆ CRAZEE OLIVE, Att: Gen. Mgr. 751 Washington Ave., Miami Beach, 33139, 305 866-1014, June 2009 ◆ FLAMMA BRAZILIAN STEAKHOUSE, Gustovo, Intracoastal Mall 3913 NE 163rd. St. / Bay 3913, Miami, 33160, 305 359-5350, May 2009 ◆ SATORO, Chef Casimar 2050 Hollywood Blvd., Hollywood, 33020, 954 374-9687, May 2009 ◆ CHICKIE'S GRILL 3801 N. University Dr., Sunrise, 33351, 954 675-1494, June 2009 ◆ FRANKY'S PIZZA Frank, 225 SW 6th. St., Pompano Beach, 33060, 954 682-2659, June 2009 ◆ TRULUCK’S SEAFOOD STEAK AND CRAB HOUSE, Mark Trouba /GM The Galleria, 2414 East Sunrise Blvd, Ft. Lauderdale, 33304, July 2009 ◆ LAURA LEIGH'S STEAK ~ SEAFOOD AND CAFE 27 Legacy of Leesburg, 26736 Hwy 27, Leesburg, 34748, May 2009 ◆ MARIA MARIA LA CANTINA Town Center Mall, Glades Rd., Boca Raton, May 2009 ◆ B.B. KING BLUES CLUB, Tommy Peters/Pres. CityPlace, 550 S Rosemary Ave # 23, West Palm Beach, 33401, Late Fall 2009 ◆ GINGERGRASS ASIAN BISTRO CityPlace, Hibiscus St., West Palm Beach, 33401, May - June 2009 ◆ THAI JO BY SUSHI JO, CityPlace 700 S. Rosemary Ave Ste 230, West Palm Beach, 33401, May - June 2009 ◆ CAROUSEL CAN CAN CAFÉ CityPlace, 545 Hibiscus St., West Palm Beach, 33401, May - June 2009 ◆ LOLA, Wendy Rosano, 16950 Jog Rd, Delray Beach, 33446, May - June 2009 ◆ URBANITE BISTRO Alexander Elliot, 62 NE 14th. St., Miami, 33132, 305 371-9200, May 2009 ◆ MILELI'S RESTAURANT, Vinnie Mileli 3930 Pine Island Rd., Cape Coral, 33993, 239-434-9557, July 2009 ◆ SANGRIA'S SPANISH TAPAS BAR & RESTAURANT Hillsborough Avenue, Tampa, May - June 2009 ◆ LEROY'S GASTRO PUB, Hillsborough Avenue, Tampa, May - June 2009 ◆ MYOUMI SUSHI BAR, Hillsborough Avenue, Tampa, May - June 2009 ◆ FINNEGANS WAKE GRILL AND PUB 5545 A1A South, St. Augustine, May - June 2009 ◆ LE LAFAYETTE RESTAURANT 375 13th Avenue South, Naples, 34102, October 2009
New Management ◆ THE TWISTED CONCH, 837 SE 47th Terrace, Cape Coral, 33904, 239 542-6622 ◆ SPANISH POINTE RESTAURANT AND PUB 135 Bayview Dr, Osprey, 34769, 966-5746 ◆ O'DOHERTY'S RESTAURANT & IRISH PUB 918 New York Ave, Saint Cloud, 34769, 407 892-7709 ◆ ALFREDO'S ITALIAN RESTAURANT Willy, 9772 Gardens E Dr., West Palm Beach, 33410, 561-627-1117 ◆ LOUIE LOUIE, Marti, 201 E. Atlantic Ave., Delray Beach, 33444 ◆ KING CREOLE Jim Joseph, 760W. Sample, Pompano Beach, 33064, 954-933-1585 ◆ FLAVORS OF ITALY William, 3111 N. University, Coral Springs, 33065, 954-345-7770 ◆ MISS LUCILLE'S GOSSIP PARLOR AT GULF PLACE 45 Town Center, Santa Rosa Beach, 32459, 850-267-2522 ◆ LA HACIENDA, Coral Springs Mall, Coral Spring ◆ BISTRO ON THE GREEN 2601 SE Morningside, Port St. Lucie, 34952, 772-378-2901 ◆ YOUR RESTAURANT HERE Call Today’s Restaurant for more information: 561-620-8888
We’ll Guarantee a COOL Opening Whether you’re opening a new place or replacing old or faulty equipment, we can fill all your refrigeration needs. Call us today…
For product availability please call:
954-316-6162 Or email:
STOCKED IN MIAMI
jennifermva@bellsouth.net WWW.TRNUSA.COM
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TODAY’S RESTAURANT
FLORIDA
◆ THE SALOON AT ROUTE 46 Route 46 Entertainment District, 4316 West S.R. 46, Sanford, 32771 ◆ THE SMOKEHOUSE AT ROUTE 46 Route 46 Entertainment District, 4316 West S.R. 46, Sanford, 32771 ◆ GARAGE BAR AT ROUTE 46, Route 46 Entertainment District 4316 West S.R. 46, Sanford, 32771, 407-268-4646 ◆ JO JO'S CAFE, 505 S. Federal Highway, Deerfield Beach, 33441 ◆ IZZY'S CUBI THAI, Sherry Frontenac Hotel, 6565 Collins Ave, Miami Bch, 33141 ◆ JUICE EATERY, 6542 Collins Avenue, Miami Beach, 33141 ◆ CHESTERS CHICKEN, 864 ORANGE AVE, Daytona Beach, 32114 ◆ FLIP FLOPS GRILL AND CHILL, 725 East 3rd Ave, New Smyrna Beach, 32169 ◆ FRESH BISTRO & NIGHTCLUB, 1744 Main St, Weston, 33326, 954 888-4700 ◆ BALAN'S, BRICKELL VILLAGE Biscayne Boulevard & N.E. 67th Street, Miami, 33136, 305 490-3332 ◆ MILLHOPPER CAFE, Kevin Barnhill Owner Magnolia Park, 4780 NW 39th Ave., Gainesville, 32606, 352 373-2550 ◆ COOKS, Allen Dougherty Owner, 1209 Main St, Jupiter, 33458, 561-676-7700 ◆ BERRY FRESH CAFE Tim Timoteo Owner, 1718 SW St. Lucie Blvd, Port St. Lucie, 34986 ◆ TONINIO'S PIZZA, Tony, 9042 SE Bridge Rd, Hobe Sound, 33455, 772-546-2220 ◆ TASTI CAFE, Miriam, 2790 Stirling Rd., Hollywood, 33020, 305 490-9436 ◆ PAZZI FOR PIZZA CRAZY, 1036 S. Miami Ave, Miami, 33130, 305-672-6942 ◆ TASTER'S GRILL, Chef George, 91252 US 1, Tavernier, 33070, 305-853-117 ◆ PAPA JOE'S RESTAURANT 79786 Oversees Highway, Islamorada, 33037, 239-263-4201 ◆ BARRIO LATINO, 1559 Sunset Drive, Coral Gables, 33143, 305-666-6673 ◆ KORE NIGHT CLUB, 1437 Washington Ave, Miami Beach, 33139, 305-531-6700 ◆ ATCHANA’S EAST WEST KITCHEN, Atchana and Steve Capellini The Mutiny Hotel, 2951 South Bayshore Dr., Coconut Grove, 33133, 305 774-0404 ◆ TASTE BAKERY CAFE Owner Victor Patel, Jefferson Ave, Miami, 33139, 305 672-7775 ◆ OLIVE GARDEN, 8136 W. Irlo Bronson Memorial Hwy, Kissimmee, 33747 ◆ OLIVE GARDEN, 3680 Wedgewood Lane, The Villages, 32162 ◆ 33480 BAR & GRILL, Richard Day/ Owner, Esperante building 222 Lakeview Ave at Flagler, West Palm Beach, 33480, 561-832-5144 ◆ ICHABOD'S WICKED FOOD & DRINK Mr. DeGennaro/ Owner, 13851 S. Tamiami Trail, Fort Myers, 33912, 239-267-1611 ◆ BAYFRONT BISTRO Joe Yerkes/Owner, 4761 Estero, Fort Myers Beach, 33931, 239-463-3663 ◆ 251 PALM BEACH, GusRenny/Owner,251Sunrise, Palm Bch, 33480,561-832-4300 ◆ AZN UPSCALE ASIAN, Danny/Owner The Mercato, 9118 Strada Place / Ste 8155, Naples, 34108, 239-593-8819 ◆ DI BELLA'S RISTORANTE, 11770 Metro Parkway Unit A, Fort Myers, 33966 ◆ RAWBAR SUSHI, James DeVito/Owner, SkyPoint, 777 Ashley Dr, Tampa, 33602 ◆ BROTHERS GRILL, in GulfGate, 6525 Superior Ave., Sarasota, 34231 ◆ BJ'S SPORTS BAR AND GRILL, 23 S.E. Monterey Road, Stuart, 34994 ◆ THE VINE AN UPSCALE WINE, MARTINI & TAPAS BAR 17667 N Dale Mabry Hwy, Lutz, 33548 ◆ BUBBAQUES BBQ, 957 E Brandon Blvd, Brandon, 33511 ◆ WHISKEY BLUE, In new W Hotel 401 N. Ft. Lauderdale Bch Blvd., Ft. Lauderdale, 33324, 954 414-8200 ◆ CRAZY PIANOS, CocoWalk, 3015 Grand, Coconut Grove, 33133, 305-567-2462 ◆ TSUNAMI'S TIKI BAR AND GRILL, (the old CJ's Caribbean Restaurant) 160 N. Military Trail, West Palm Beach, 33415 ◆ DOMINICAN SEAFOOD RESTAURANT 1002 Port Saint Lucie Blvd, Port St. Lucie, 34952 ◆ THE BROKEN BARREL TAVERN, 4700 Babcock Street Units 15 & 16 Palm Bay, 32905, 321-728-4755, brokenbarreltavern@gmail.com ◆ BOOGALU CAFE, Mike/Owner, 14480 Biscayne Ave, Miami, 33181 ◆ NAOE, Kevin Cory/GM, 175 Sunny Isles Blvd., Sunny Isles, 33160, 305-949-1300 ◆ CRAZEE OLIVE MEDITERRANEAN, 751 Washington Ave, Miami Beach, 33137 ◆ ANGELA'S, Julio/Owner, 3942 Pembroke Road #107B Pembroke Pines, 33021, 954-981-7202, 954-981-7218 ◆ INTERNATIONAL BAR, 1846 Harrison St, Hollywood, 33020 ◆ SATURA RESTAURANT, 2050 Hollywood Blvd, Hollywood, 33020 ◆ D LUX, John, 2333 Hollywood Blvd, Hollywood, 33020 ◆ ORALE MEXICAN RESTAURANT Juan, 2041 Hollywood Blvd., Hollywood, 33020, 912-541-0298 ◆ EXIT 66, Ruth Westrick/GM 2219 S. Ft. Lauderdale Beach Blvd, Ft. Lauderdale, 33316, 954-357-9981 ◆ IL VINO TOSCANO Ceasar, 2823 E. Oakland Park, Ft. Lauderdale, 33306, 954-297-2317 ◆ GRANDE PIZZA, Cypress Creek Rd & Dixie Hwy, Ft. Lauderdale, 954-655-0845
◆ M & H CAFE, 2875 S. University, Davie, 33328, 954-530-0468 ◆ TASTE OF THE CITY Hoy Debral/Owner, 5901 Madison Ave, Tamarac, 33321, 954-629-7632 ◆ SCREWY LOUIE'S POMPANO Jan Ickovic, 3571 N. Federal, Pompano Bch, 33064, 954-520-0192 ◆ GIANNA'S PIZZA & ITALIAN RESTAURANT Joe/Owner, 7881 W. Sample R., Pompano Bch, 33064, 954-755-2555 ◆ VENECIA DELI Lou Ann/Mrg, 747 Ponce De Leon, Coral Gables, 33134, 305-321-9930 ◆ CHUS KITCHEN & BAR Norika/Owner, 2728 Ponce De Leon, Coral Gables, 33134, 305-335-7127 ◆ RUMI KITCHEN & BAR Ahmad Barazzi/Owner, 2325 Galiano St, Coral Gables, 33134, 954-479-1164 ◆ BOTTEGA GRILL Juan Rojas/Owner, 2411 SW 147th St, Miami, 33185, 305-220-1335 ◆ PETE & SHORTY'S, 7402 49th Street, Pinellas Park, 33781 ◆ COLUMBIA CAFE, In the Tampa Bay History Center 801 Old Water Street #1905, Tampa, 33602, 813 229-5511 ◆ TOOJAYS GOURMET DELI Bulter Plaza 11, 3410 SW Archer Road, Gainesville, 32608 ◆ CIAO BELLA Giampollo Marchi/Owner, Lake Miriam Plaza, South Florida Ave, Lakeland, 33813 ◆ GUY HARVEY'S ISLAND GRILL & RETAIL SHOP Pier Park, Pier Park Drive, Panama City, 39904, 305-295-0019 ◆ RED ROBIN GOURMET BURGER Pier Park, Pier Park Drive, Panama City, 33904 ◆ SPICE HOUSE, Ajitha Abraham/Owner, 6707 Plantation Rd, Pensacola, 32504 ◆ THE MEDITERRANEAN PLUS Mounir Khalil/ Owner, 6895 N. Ninth Ave. / Ste D, Pensacola, 32504 ◆ THE 5TH ELEMENT 9485 Baymeadows Road, Jacksonville, 32256, 904 448-8265 ◆ COLUMBIA CAFE, Tampa Bay History Center 801 Old Water Street #1905, Tampa, 33602, 813 229-5511 ◆ STEPHEN STARR'S STEAK 954, Drew Peterson/DM, In new W Hotel 401 N. Ft. Lauderdale Bch Blvd., Ft. Lauderdale, 33324, 954 414-8200 ◆ AU PIED DE COCHON, 81 Washington Ave., Miami, 33139, 305 674-1844 ◆ STINGRAY'S OF BRANDON, 115 E. Brandon Blvd., Brandon, 33511 ◆ LEGENDS, 10805 SW 72nd Street, Miami, 33173, 305 271-2436 ◆ CALAFATE GRILL, 17100 Collins Ave. Suite # 1, Sunny Isles Beach, 33160 ◆ CITTADELI, 1200 Brickell Bay Dr. Suite 107, Miami, 33131 ◆ FAST N FRESH, (the old Sarasota Outlet Center) 8105 Cooper Creek Blvd., Sarasota ◆ MONROE'S, Route 46 Entertainment District, 4316 West S.R. 46, Sanford ◆ THE SALOON AT ROUTE 46 Route 46 Entertainment District, 4316 West S.R. 46, Sanford ◆ SIROCO, Peggy, 15096 Jog Rd., Delray Beach, 33446-1218, 561 498-8800 ◆ CLOCK TOWER GRILL James Bennington, 7720 Boynton Beach Blvd., Boynton Beach, 33473 ◆ THE PUB NAPLES Danielle Bergdorf, 9118 Strada Pl. Suite 8160, Naples, 34108, 239-594-2748 ◆ B B QUE BEACH, 12599 Biscayne Boulevard, Miami, 33181, 305 895-0347 ◆ PAELLA SEAFOOD GRILL Intracoastal Mall, 3913 NE 163rd. St./ Bay 3957, Miami, 33160 ◆ TIJUANA FLATS, 3950 SW College Road, Ocala, 34474 ◆ TIJUANA FLATS, 4796 S. Florida Ave, Lakeland, 33813 ◆ TIJUANA FLATS, 6970 State Road 7, Coconut Creek, 33073 ◆ CAMELLIA GRILL Harbor Walk Village, 2 Harbor Blvd., Destin, 32541, 850 650-2907 ◆ LONGHORN STEAKHOUSE Homestead Pavilion, 2531 NE 8th Street, Homestead, 33023, 305-245-1588 ◆ MEZZA MIAMI, 17 E. Flagler Street - Unit 107, Miami, 33132 ◆ BELLA BELLA, 123 E. Fifth Ave., Tallahassee, 32303, 850-412-1114 ◆ CARL'S ON THE PARKWAY, Appalachee Parkway, Tallahassee, 32301 ◆ DEWEY DESTIN'S HARBORSIDE, 202 Harbor Blvd., Destin, 32541, 850-837-7525 ◆ BAYOU BILL'S CRAB HOUSE 4748 US Highway 98 West, Santa Rosa Beach, 32459, 850-267-3849 ◆ RESTAURANT PARADIS, County Road 30A, Rosemary Beach, 850 534-0400 ◆ SUSHI YAMA, 10921 N. Military T., Palm Bch Gardens, 33410, 561-932-1058 ◆ HAO BISTRO, Five Points, 1001 Park St, Jacksonville, 32204 ◆ SKIP'S CAFE, 630 Park St, Jacksonville, 32204 ◆ DOC FORD'S RUM BAR & GRILLE, In the old Bridge Waterfront Restaurant 708 Fishermans Wharf, Fort Myers Beach, 33931, 239-765-9660 ◆ TASTE OF NEW YORK PIZZERIA 4721 Vincennes Blvd, Cape Coral, 33904, 239-541-5366 ◆ VINE & BARLEY, 1689 St. Lucie W. Blvd, Port St. Lucie, 34986, 772-446-7550 ◆ VENETIAN ARCADE & RESTAURANT, 7950 US Hwy #1 South, Port St. Lucie, 34952, 772-679-7272
MAY 2009
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◆◆◆◆ Scheduled to open in August 2009 is the 1,400-room Hilton Orlando Hotel at Orange County Convention Center. Connected to the 2.1 millionsquare-foot convention center, the hotel will feature 200,000 square feet of meeting space, including a 50,000square-foot ballroom. ◆◆◆◆ The new 83-room Country Inn & Suites By Carlson in Seffner, Florida is now open for business at 11551 Discovery Lane. “We’re very excited to bring another Country Inns & Suites By Carlson location to this region,” said Steve Mogck, executive vice president and brand leader for Country Inns & Suites By Carlson. “All employees will participate in our ‘Be Our Guest’ service training program, to ensure consistent delivery of quality customer service at our hotels.” “This hotel is a wonderful addition to our community. We are confident that this recognized brand and lodging concept will help us grow and prosper in the future,” said Kenny Dhana, general
Subscribe to Today’s Restaurant Call now for more information — 561.620.8888
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manager of the Country Inn & Suites By Carlson in Seffner. The owner of the hotel is Jae Mataji, LLC. The hotel features a complimentary hot & healthy country-style breakfast, business center and a meeting room that can accommodate up to 50 people. ◆◆◆◆ Scheduled to open in 2010 is the 18-story, 2 2 5 - ro o m Wa l d o r f Astoria Sarasota, which will be a centerpiece for The Proscenium, a mixed-use project. The new hotel will have a 38,000-square-foot ballroom along with meeting and exhibition space. ◆◆◆◆ BakeMark USA, one of the bakery industry’s leading manufacturers and distributors of bakery products and ingredients and the number one supplier to the Hispanic baking community, has launched a brand new tri-lingual website: www.yourbakemark.com. This website is centered on their bakery customers’ needs, providing information on products, baked-good ideas, recipes and opening channels to communicate with BakeMark. In three languages, English, Spanish and French, this website reaches across different parts of the baking community in the North American market. BakeMark is one of the nation’s leading bakery suppliers. They deliver a complete line of fine bakery and food ingredients and supplies, including mixes, bases, fillings, icings, glazes, frozen products, flour, sugar, shortening and bakery packaging supplies. ◆◆◆◆ A renowned company within the BBQ c o m m u n i t y , SmokinTex’s top notch range of smokers was the outcome of their founder’s lifelong passion for cooking which resulted in the creation of the highest quality, stainless steel, electric smoker. Among their popular smokers are the SmokinTex Model 1100, SmokinTex Model 1400, and the SmokinTex Model 1500 (which are consumer favorites) and two commercial models: the 1500-C and 1500 CXLD. See WHAT’S GOING ON page 12
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In Roman Spain the hams of Pomeipolis (Pamplona) had great prestige.
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The Origins of Spanish Influenced Foods
Spanish cuisine consists of a variety of dishes which stem from differences in geography, culture and climate. It is heavily influenced by Seafood available from the waters that surround the country, and reflects the country's deep maritime roots. Spain’s extensive history with many cultural influences has led to an array of unique cuisines with literally thousands of recipes and flavors. It is
Legumes, Onion and Garlic. The Olive was introduced by the Phoenicians. Other components of a Spanish meal include Tomato, Potato and Capsicum, all of which were introduced from the Americas after Spanish colonization of the Americas. Peter Colpack was the first well-known Spanish cook. He invented many recipes.
Typical dishes Among the multitude of recipes that make up the varied cuisines of Spain, a few can be considered common to all or almost all of Autonomous communities of Spain, even though some of them have an origin known and associated with specific places. Examples include the Tortilla de patatas (tortilla de patata, tortilla espa or just tortilla), Paella, various Stew, Migas, Sausages (such as Embutido, Chorizo, and Morcilla), Jam serrano, and Cheese. There are also many dishes based on Bean (Chickpea, Lentil, Green bean); See FOOD ORIGINS page 15
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As early Hispania one can say that, with the exception of products later imported from the Americas, many modern foods were consumed, although mostly by the Aristocracy, not the Middle class. Cooking references from that era discuss the eating habits in Rome, where dishes from all of the Roman provinces were brought. So, for example, it is known that thousands of Amphorae of Olive oil were sent to Rome from Spain. Nonetheless, and especially in the Celt areas, consumption of animal products (from Lamb meat, Beef, etc.) was more common than consumption of Vegetables. Already in that era, Cabbage were well known and appreciated, and considered a panacea for various aliments. Other popular vegetables of that time were Thistle (such as Artichoke) and onions. In Roman Spain the hams of Pomeipolis (Pamplona) had great prestige. The export of Pork products became the basis of a strong local economy. It is almost certain that Lentils were already consumed in Roman Spain, because they formed a Staple food for the army and because they are easy to preserve and transport. Vicia faba were known from antiquity and were considered sacred by the Romans. In the Saturnalia, the later December festival in honor of Saturn (mythology), fava beans were used to choose the king of the festival. This custom is believed to be the source of the present day custom of hiding an object in the roscon de reyes (similar to the Sixpence" traditional in a Christmas pudding); until quite recently, that object was a fava bean. Garbanzo were also popular, primarily among the poorer classes. Mushrooms were common and popular in the northern part of the country. They mastered the science of Grafting. According to Pliny the Elder, Tibur saw a tree that produced a distinct fruit on each of its branches: Nut (fruit), Apple, Pomegranate, Cherry, Pear, but he added that they dried out quickly. Viticulture already was known and practiced by the Romans, but it seemed as well the fact that it was the Ancient Greece who extended the Vine across the Mediterranean region. This includes those wines that were most popular in the Empire. In this era the wealthy typically ate while lying on a couch (a custom acquired from the Greeks) and using their hands, because the Forks were not used for eating. Tablecloths were introduced in the 1st century. They came to use two plates, one flat (platina or patella) and the other deep (catinus), which they held with the left hand. That hand could not be used for many other things while eating, given that they ate with their left arms while reclining in bed, so that only the right hand was free. Knives were known, but not particularly needed at table because the dishes were cut up by slaves into Bitesize pieces. They used the Spoon, which, like today, had different sizes, depending on what they were used for. The first spoons were made from Clam shells (hence, the name cuchara), with silver handles. The mode of flavoring and cooking was quite distinct from what is found in modern times.
MAY 2009
also renowned for its health benefits and fresh ingredients. The first introduction of a product to the ancient Iberian was that of Wheat, which was thought to be brought by Iberians from the south of the Iberian peninsula. It was perhaps brought from Aquitaine in the north of the peninsula, due to the difficulty of transporting from the south. In time, the wheat of Iberia came to be considered to be the best in the Roman Empire, and became one of the main commodities of foreign trade. The Romans' early approval of the wheat led to the spread of wheat from Spain to Greece and Egypt. There were two major kinds of diet in the peninsula. One was found in the northwest part of the peninsula, with more animal fats that correspond to the husbandry of the North. The other could be considered the precursor of the Mediterranean diet and was found in the southerly parts of the peninsula. Foods found in archaeological excavations include diverse types of
Origins of Roman cuisine
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Where did these international flavors originate?
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◆◆◆◆ Nocatee Town Center located in Jacksonville, will encompass over 300 acres within the heart of Nocatee. The first phase of the Nocatee Town Center is planned for a mix of tenants. A grocery store, several restaurants and banks will be part of Phase 1. Future phases will be constructed over time and are expected to include a mix of retail and office. Construction is underway with the first opening scheduled for mid-2009.
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Clipper Mill, manufacturer of unique serving baskets, towers, cad◆◆◆◆ dies, condiment holders and more, brings showmanship right to the table A new technology that kills dangerwith attractive and functional tabletop ous pathogens on food at home and in items that boost sales. Clipper Mill restaurants, grocery stores, beverageproducts offer a cost-effecmanufacturing and tive way to “frame” menu food-processing faciliitems and provide ties has been licensed to increased perceived value the maker of FIT Fruit through innovative food and Vegetable Wash. presentations. In addition The licensing agreeto their captivating appearment between the ance, many Clipper Mill University of Georgia service items offer a duel Research Foundation, function by providing porInc. and HealthPro tion control sizing to help Brands, Inc., FIT’s parcontrol food costs. Bestent company, vastly Mike Doyle selling items include singleextends the range of serve, stainless steel pails and V-shaped applications for the company’s current mini fry baskets. Fun shot glass caddies anti-microbial food wash. The exclusive are perfect for mini appetizer and license, which includes sublicensing dessert presentations. Tall, vertical basrights, is effective in select countries kets give sandwiches and wraps instant See WHAT’S GOING ON page 14 upscale appeal. To find out more log
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Try these ethnic recipes Exciting tasty dishes from South Africa, Spain and India
Preparation: Fry onion and red chili in peanut oil. Add ginger, carrots, sweet potato and chicken stock. Simmer until all ingredients are cooked and tender and then add tomato juice, peanut butter and sugar. Bring back to the boil, season and then blend until smooth. Serve with a dollop of natural yogurt and chopped peanuts.
Shrimp with Curried Cauliflower 1 Tbs. olive oil 1/2 medium onion, diced 1 garlic clove, minced 2 Tbs. yellow curry powder 1 Tbs. minced fresh ginger 1/2 head cauliflower (approximately 1/2 pound), cut into florets 1 cup chicken broth 1 Tbs. capers, rinsed and drained 1 pound shrimp, (31 to 35 per pound), shelled and deveined Salt and freshly ground black pepper to taste Fresh cilantro leaves for garnish
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Spanish Rice And Gazpacho Shrimp 2 Tbs. butter 2 Tbs. yellow onions, chopped 1 cup rice, white, long grain 1/2 cup tomato juice 1 cup water 2 chicken bouillon cubes 3 dashes bottled hot pepper sauce 2 tsp. chili powder 1 pinch black pepper 1 Roma tomato, chopped 2 Tbs. red bell peppers, chopped 2 Tbs. green bell peppers, chopped Preparation: In a saucepan that has a tight fitting cover, melt the butter and saute the onions until soft. Add the rice and stir to coat the rice with butter, then add the tomato juice, water, bouillon cubes, pepper sauce, chili powder and black pepper. Stir to dissolve the bouil-
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Preparation: Heat olive oil in a skillet over medium-high heat. Add onion and garlic and cookuntil soft. Add curry powder, ginger and cauliflower, mixing to coat thecauliflower. Add chicken broth and put on low heat, covered, for approximately10 minutes, or until cauliflower is crunchy but tender. Add capers to the pan, season the shrimp with salt and pepper. Add shrimp,tossing to incorporate all of the ingredients, and cook shrimp until pink onboth sides, but not tightly curled. Divide onto two plates, top with cilantroleaves and serve.
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1 Tbs. extra virgin peanut oil 2 cups chopped onions 1 tsp. chopped red chili 1 Tbs. grated fresh ginger 1 cup chopped carrots 2 cups chopped sweet potato 1 qt. chicken stock 2 cups tomato juice 1 cup smooth peanut butter 1 Tbs. sugar
MAY 2009
South African Peanut Soup
lon cubes and bring to a boil. Once the liquid reaches a boil, reduce heat to its lowest setting, cover and go away for 25 minutes. Do not stir, do not look under the lid, do not worry! Once your timer goes off, remove the pan from the heat, lift the lid off quickly and throw in the tomatoes, and chopped peppers and put the lid back on . Do not stir, do not taste, do not worry !! Allow the rice to steam in the pan for 20 more minutes. Stir in the tomatoes and peppers and serve.
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What’sGoing On
FLORIDA
MAY 2009
around the world, including the U.S. The new technology, invented by scientists from the University of Georgia Center for Food Safety, can kill significant numbers of dangerous E. coli and salmonella in less than one minute, but it is recommended that the wash be applied from one to five minutes. The technology can be used as a food wash, with commercial applications for the produce, poultry, meat and egg processing industries. “The re-formulated FIT food wash will kill more harmful microbes faster,” said Mike Doyle, Center for Food Safety director. “The new anti-microbial food wash is orders of magnitude more powerful and twice faster.” Doyle is an internationally recognized authority on food safety whose research focuses on developing methods to detect and control food-borne bacterial pathogens at all levels of the food continuum, from farm to table. ◆◆◆◆ With the relentless rise of food costs today, there is one thought that all food service professionals have in common; and that is how to cut costs and continue to serve customers without compromising taste and quality and without raising prices. Magnetic Chafing Dish Heaters were developed to meet the growing need in the industry for an alternative to heating with an open flame. Food service professionals who have become frustrated with the unreliability, safety, and unending cost of canned fuel have switched to Chafing dish Heaters . The features of the Magnetic Chafing Dish heaters are many. One Chafing Dish Heater can save over $5,000 in the cost of canned fuel, eliminate the unending costs, trash, and CO2 associated with this inefficient form of heat. There is no need to purchase new chafing dishes. Chafing Dish Heater will fit most any full size chafing dish in the industry using the patented magnetic system. For all details on the units contact Don Holtz at Primo Supplies, LLC at 404.226.0011 or visit www.primosupplies.com.
Coming in the June Texas edition:
The Southwest Foodservice Expo Special Issue
◆◆◆◆ Superior Uniform Group,Seminole, FL., the image apparel company, announced that it has expanded its footwear product offering with slip resistant safety shoes. TUGS!, “the shoes that tug the street and hug your feet,” are light-weight, durable, comfortable and feature a specially designed tread pattern and rubber compound for maximum slip-resistance. Superior Uniform Group, Inc., established in 1920, is one of America’s foremost providers of fine uniforms and image apparel. Superior manages award-winning apparel programs for major corporations. They are leaders in innovative uniform program designs, global manufacturing, and state-of-the-art distribution. For more information call 800.727.8643, or visit www.superioruniformgroup.com.
Call to reserve ad space now…
(561) 620-8888
◆◆◆◆ TODAY’S RESTAURANT
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from page 12
Vollrath President and Chief Executive Officer, Tom Belot, announced the acquisition of Anvil America, Inc., based in Asheville, North Carolina. Anvil’s quality countertop cooking and food preparation equipment has natural synergy with Vollrath’s extensive product line of smallwares and food serving equipment. With more than 90 foodservice equipment products ranging from griddles and sandwich grills to heavy duty mixers and slicers, acquiring Anvil’s product line enables Vollrath to enter into a number of countertop equipment segments with a complete product offering. “Combining Anvil’s countertop foodservice equipment product offering with Vollrath’s existing portfolio, strong manufacturing reputation and channel management experience further solidifies our position as a leader in the marketplace,” said Belot. For more than 134 years, The Vollrath Company, has been a leader in setting the standard as a manufacturer of quality smallwares & equipment supplying the foodservice industry. For more information about Vollrath visit www.vollrathco.com. ◆◆◆◆ Hotel Restaurant Supply located in Deerfield Beach has revamped their website, www.hotelrestaurantsupply.com. Realizing how the economy has affected everyone they want their customers to know that we are here to help. There is an old saying “that the only industry that is safe during a recession or during economic hard times is the food industry because people will always have to eat.” Hotel Restaurant Supply (HRS) is a one-stop source for Hotel and Restaurant needs, whether clients are looking to design a large project from beginning to end, or simply wish to order a few select items. HRS offers top quality merchandise from the most respected manufacturers in the world. They are a family-run business has been that has been around for over 40 years. In addition to serving North America, HRS has a long and respected history of providing service to the Caribbean, and Latin and Central America. Contact Lee Rosenthal at 954 358.2115 for info. ◆◆◆◆ Church’s Chicken unveiled the brand’s latest store prototype to its network of franchisees in Lawrenceville, Georgia, on April 1st. Large flat-bed rigs hauled and massive cranes put into place a modular restaurant concept, which Church’s officials said will cut the overall cost of a new store by 20-30 percent. The structure is a 100-percent factory-built unit and can be fully finished and ready for business in less than three days. In honor of the event, Mayor Rex A. Millsaps of Lawrenceville, GA., proclaimed April 1, 2009, “Start Up a See WHAT’S GOING ON page 16
15
Photo Bites
Chinese Desserts include delicious Ice Cream on Honey-fried noodles or date pancakes.
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Morton’s absinthe tasting event Morton’s of Chicago Boca Raton
Others foods include: ◆ Arroz a la Cubana ◆ Calamares (Fried squid) ◆ Cocido (a chickpea and meat stew of sorts) ◆ Chorizzo (spicy sausage) ◆ Gazpacho (cold bread and tomato soup) ◆ Hake (fish) ◆ Fabada Asturiana (bean stew) ◆ Lechazo asado (roasted Domestic sheep) ◆ Shellfish ◆ Tortilla de patatas or tortilla espaola (potato omelette) ◆ Tortas de Aceite, from Seville, a sweet olive oil pastry
ABOVE: (L-R): Beverly Irving of Coconut Creek, Morton’s bartender John Flewelling and Yvonne Murray of Fort Lauderdale.
RIGHT: (L-R): Imran Khan, general manager of the Boca Raton restaurant, Michelle Navarra of Morton’s and Richard Lewis, district manager of Pernod Ricard USA.
Add Up Your Savings… $
100 to $ 300
from page 11
More Cash per Case of Liquor!
◆ Meat is also very popular in Spanish cuisine; sheep, lamb, pork, and beef are staples.
PLUS…
Prominent names in the history of Spanish cuisine include: ◆ Angel Muro: 19th century food expert, author of the book "Practicion", a reference of cooking in the 19th century; equivalent to Ma cuisine by Escoffier. ◆ Maria da Mestayer, Marquesa de Parabere: author of a two-volume cooking encyclopedia (with the second dedicated to the Pantry) that is still in print, and that contains a large number of recipes, as well as chapters dedicated to table manners. Other notable chefs specializing in Spanish cuisine: ◆ Ilan Hall, winner of Top Chef Season 2, was known for his Spanishinspired dishes. He has worked at the acclaimed Casa Mono Spanish restaurant in Manhattan. WWW.TRNUSA.COM
$
$
50 to 75
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Soup, with many regional variations; and Bread, that has numerous forms, with distinct varieties in each region. The regional variations are less pronounced in Spanish Dessert and Cake: Creme caramel, Custard and Rice pudding (Arroz con leche).
hot and Batter (cooking)-fried), Manchurian (implying a Sweet and Salt Brown sauce), and Szechwan (Sichuan, implying a Spicy Red sauce). These correspond loosely, if at all, with authentic Chinese food preparation. Indian Chinese cuisine ingredients Scallion and Soy sauce are used in plenty to add a "Chinese touch" to the food. Beef and Pork, Taboo to Hindus and Muslims respectively, are rarely served. As a result, non-Vegetarian dishes are left with Chicken, Mutton, Fish and Prawns, of which chicken is the most widely available option. Also, primary ingredients not often seen in authentic Chinese cuisine, such as Paneer, is used in Indian Chinese cooking, mainly to cater to the proportionately large population of Vegetarian in India. Monosodium glutamate is used in generous quantities to give the food "authentic Chinese" flavor. It is considered the Salt of Chinese cooking by many Indian Chinese chefs. Staple base options for an Indian Chinese meal include chicken, Shrimp or vegetable variants of Hakka or Szechwan/Sichuan Noodles popularly referred to as Chow mein; and regular or Szechwan/Sichuan Fried rice. American Chinese cuisine Chop suey and Sweet and sour dishes can be found at many restaurants. Some South India Restaurant have also come up with Spring roll and Szechwan Dosa. Chinese Desserts include delicious Ice Cream on Honey-fried noodles or date pancakes.
MAY 2009
Food origins
March 2009
Morton’s The Steakhouse in Boca Raton recently hosted an Absinthe tasting which gave guests the chance to taste Pernod Absinthe, a high proof distilled spirit made from grande wormwood and a blend of aromatic herb extracts. A Pernod Absinthe expert was on hand to guide guests through this unique tasting event.
Introducing tasty Indian Chinese cuisine Indian Chinese cuisine is the adaptation of Chinese cuisine Seasoning and Cooking technique to India tastes. It is said to have been developed by the tiny Chinese community that has lived in Kolkata (formerly Calcutta) for over a century. Immensely popular with Indians, it is widespread in major Indian metropolitan cites such as Mumbai, New Delhi and Kolkata. It is also popular in Goa, where there is a large Chinese people and Tibetan people population. It is also enjoyed by Indian and Chinese communities in Malaysia, Singapore and North America. Indeed, in a curious twist, Indian Chinese has followed the mainstream Indian Expatriate community as they have spread across the world, providing expatriate Indians with a taste of authentic Indian Chinese. Foods tend to be flavored with Spice such as Cumin, Coriander seeds, and Turmeric, which with a few regional exceptions, are traditionally not associated with much of Chinese cuisine. Hot Chile pepper, Ginger, Garlic and Yoghurt are also frequently used in dishes. This makes Indian Chinese food similar in taste to many ethnic dishes in Southeast Asia countries such as Singapore and Malaysia, which have strong Chinese and Indian cuisine cultural influences. Non-Staple food dishes are by default served with generous helpings of Gravy, although they can also be ordered "dry" or "without gravy". Culinary styles often seen in Indian Chinese fare include chilli (implying
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Restaurant Vendors What’sGoing On Association Franchise, Start Up the Economy” Day. Church’s President and CEO, Harsha V. Agadi said, “Modular technology makes the prospect of owning and operating a Church’s faster, easier and more affordable by cutting costs in development, insurance premiums and equipment. An added advantage to the modular unit is its instant marketability which will have franchisees up and running faster without compromising value, quality or safety.” Founded in San Antonio, Texas, in 1952, Church’s Chicken(R) is a highly recognized brand name in the QSR sector and is one of the largest quickservice chicken concepts in the world.
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MEMBERS DIRECTORY New members are always welcome! Call 954-584-7330 Accounting / Taxes / Consulting . . . . . . . . . . . . . . (800) 620-2635 / (561) 620-2635 Millward CPA LLC, Fort Lauderdale . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Robert Ricci American Express Cards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (800) 710-9510 American Express . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Cindy Hickey Bakery Products & Frozen Muffin Batter. . . . . . . . . . . . . . . . . . . . . . (954) 923-0977 Southern Bear, Hollywood. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Alan Sacharoff Beverages/Compressed Gases. . . . . . . . . . . . . . . (954) 584-7330, (800) CO2-TANK Broward Nelson Fountain Service, Fort Lauderdale . . . . . . . . . Bill Regan, Lee Spencer (Alcohol) Beverage Law. . . . . . . . . . . . . . . . . . . . . . (954) 321-0886 / (800) 533-6553 S.E.R.V.E. Programs, Inc., Fort Lauderdale . . . . . . . . . . . . . . . . . . . . . . Michael McClain Cash Registers, Touch Screens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (800) 771-7100 Pinnacle Hospitality Systems, Fort Lauderdale . . . . . . . . . . . . . . . . . . . . . Timothy Sapp Coffee, Tea, Expresso . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (305) 654-8683 Restaurant Beverage Services . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Jeff Ostroff VENDORS NEEDED FOR THESE CATEGORIES. . . . . . . Call Today (954) 584-7330 Collection Agency, Construction, Propane Gas, Wine Sales & Wholesale… Credit Card Processing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (954) 646-8883 Chase Paymentech . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Noah Fitzgerald Desserts / Ice Cream . . . . . . . . . . . . . . . . . . . . . . . . (954) 583-5111 / (800) 946-7370 Gelato Fino Desserts, Fort Lauderdale . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Greg Parker Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (786) 423-8346 KC Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Ken Cohen Equipment Repair . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (954) 489-0104 TWC Services. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Marc Daniels Exhaust Hood Cleaning. . . . . . . . . . . . . . . . . . . . . . (954) 792-1770 / (800) 675-5946 Airways Cleaning & Fireproofing Co., Fort Lauderdale . . . . . . . . . . . . . . Timothy Greene Fine Food & Specialties . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (800) 347-9477 Swiss Chalet, Miami . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Aimar Dontenville Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (954) 614-1401 Collins Seafood . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Jennifer Latham Floor Drain Line Cleaning . . . . . . . . . . . . . . . . . . . . (954) 792-1770 / (954) 478-9890 Bio-Clear, Inc., Fort Lauderdale . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Joe Jacobs Food Brokerage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (561) 715-6905 Boy Asian Brokerage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . John Ernst Grease Trap Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (954) 722-2585 All Clear Technologies, Inc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Bruce Schreiber Ice Cream & Espresso Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . (305) 807-1929 Gourmet Solutions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Roland Fernandez Insurance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (954) 565-4321 / (954) 829-9706 Cell Anderson Insurance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Eric Anderson Janitorial Services & Maintenance. . . . . . . . . . . . . (954) 735-2130 / (561) 394-2750 Emmaculate Reflections Cleaning Service . . . . . . . . . . Leonard Feinstein, Jerry Donath Linens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (561) 756-6760 Linens of the Week . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Joni Scalzo Meat. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (954) 523-2573 / (800) 497-3810 Grand Western . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Jacqueline Cormier Oils and Shortenings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (954) 584-0420 C.P. Vegetable Oil. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Jean Richard Payroll Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (561) 715-1490 The Payroll Professionals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Rick and Vicki Fenick Pest Control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (954) 522-6202 Orkin. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . John Kennedy Printing & Graphics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (954) 562-0835 Graphic Services. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Tom Brain Produce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (954) 496-5511 South Florida’s Choice Produce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . John Heimerdinger Publications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (561) 620-8888 Today’s Restaurant News, Boca Raton. . . . . . . . . . . . . . . . . . . . . . . . . . . Howard Appell Refrigerator Door Seals & Gaskets . . . . . . . . . . . . . . . . . . . . . . . . . . (800) 881-4663 Arctic Seal & Gasket . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Fred Froberg Restaurant Consultants. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (954) 579-1649 Rewards Network . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Robert Kovachich Sanitation Supplies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (954) 369-8392 Swisher . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Gene Ruggere Sign Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (954) 316-6605 North Shore Sign Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Ted Mitsuda Visitor Magazine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (954) 463-4733 Travelhost . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Sharon Zalkin
◆◆◆◆ Duro-Last’s Roofing, Inc. announced the introduction of the Duro-Last Rock-Ply roofing system, part of the Duro-Last Designer Series of roofing membranes. The Duro-Last RockPly roofing system is ideal for commercial and residential roofing applications where appearance is important, but traditional rock or stone ballast is not practical because of weight considerations or difficulty transporting the ballast to where it’s needed on the roof. The RockPly membrane provides a ballast look and the watertight performance and long-term durability of a thermoplastic, single-ply roofing system. For more information about the Duro-Last RockPly roofing system, call Fred Sitter @ 800-248-0280. ◆◆◆◆ Heathrow Natural Food & Beverage, Inc., Lake Mary, FL is currently negotiating distribution agreements in Mexico & Canada for its Super Food Brand. The initial market in Mexico will be the resort location of Cancun. Over 1.5 million Americans visit Cancun each year and are ever more demanding of alternative choices and healthier food products at the 100+ hotels in this very popular resort market. “Resort locations are natural markets for the Heathrow Natural Super Food Brand. We plan on pursuing similar agreements with resort properties throughout the U.S. over the course of the next several months,” said Michael Pagnano, CEO of Heathrow Natural Food & Beverage, Inc. “Expanding our brand awareness and pursuing markets outside of traditional retail will ensure that the Super Food Brand is associated with active and healthy living and will be available to the millions of consumers who ski, golf, or otherwise enjoy a healthy lifestyle when traveling or vacationing.” Heathrow Natural Food & Beverage, Inc. is a national distributor of natural food products such as Exfuze, a nutritional beverage and the Heathrow Natural line of Super Food Products. Heathrow Natural Food & Beverage, Inc. can be reached 866.754.1115.
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from page 14
The National Restaurant Association announced the impressive lineup of celebrities to be included in the Celebrity Book Signings & NRA Show Bookstore feature at its 2009 Restaurant, Hotel-Motel Show, to be held May 16-19, at McCormick Place in Chicago. In its third year, the book signings will feature top star chefs and restaurateurs signing their latest books and sharing their insights with Show attendees. The onsite bookstore will feature a full range of industryrelated books, in addition to books by the appearing authors. “We are excited to feature some of the most well-known industry leaders at this year’s Celebrity Book Signings & NRA Show Bookstore,” said Lorna Donatone, Convention Chair for NRA Show 2009 and President, School Services, at Sodexo, Inc. “This popular feature of the NRA Show provides a unique opportunity for show attendees to interact with the top trendsetters in the industry for one-on-one tips and inspiration.” Celebrating its 90th year, the annual National Restaurant Association Restaurant, Hotel-Motel Show is the largest single gathering of restaurant, foodservice and lodging professionals in the world. For more information, visit www.restaurant.org/show. ◆◆◆◆ Emery Thompsons’ new counter top, Infinite Overrun Control batch freezer is the latest addition to their product line will produce any air content of hard ice cream, Artisan Gelato, Sorbet, Granita, Frozen Lemonade, Sherbet and Italian Ices. Built Emery Thompson Tough, whole cookies, nuts, candies, fruits and chocolate chunks can be added right into the oversized opening while operators are making frozen desserts. The all Stainless Steel front door will discharge the finished product in less than 30 seconds. 100% Made in the U.S.A. this machine uses components and concepts from their larger 44 quart, 24 quart and 12 quart batch freezers. Emery Thompson has been building batch freezers for over 104 years. Call Steve Thompson, president of Emery Thompson @ 718-5887300 for ordering information . ◆◆◆◆ Pete & Shorty’s, Inc., based in Clearwater, have opened a new Pete & Shorty’s Tavern at 7402 49th Street on 49th and Park Street, in Pinellas Park. Pete & Shorty’s Tavern, established in Clearwater in 1997, by the owners of Hooters Restaurants and several key Hooters employees, offers a wide-ranging menu, with signature items like the oversized Pork Tenderloin Sandwich, the Loose-meat Pete Sandwich, and the local’s favorite, Shorty Burgers, as well as dinners featuring steaks, seafood, and chicken. The restaurant features a full liquor bar and two happy hours See WHAT’S GOING ON page 18
17
Mongolian BBQ with a Texan touch Joe Dunbar
Featured contributor
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tions of ingredients and spices. There are signs near the spice bowls advising new 8 “fans” to try one spice first before experimenting with spice combinations. Once the bowl is full and the spices have been selected, the grill master takes over and the meal is cooked rapidly on the super hot grill. At their annual Khanvention held in Dallas, Genghis Grill managers meet every year to test new sauces, meat and seafood combinations, desserts and other menu ideas. Suppliers offer tastings and circulate comment cards to measure popularity. The entire event is designed to help their managers provide the best experience possible for their customers. This company studies the concept
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TODAY’S RESTAURANT
thoroughly and then does their best to improve Mongolian BBQ. Al Bhakta, the President of Genghis Grill, spoke about a tour of Southern California Mongolian BBQ spots he made with his brothers Nik and Chet. He did an excellent job of describing the typical Los Angeles area Mongolian BBQ. The places he described sounded exactly like the place I visited years ago. Genghis Grill is taking Mongolian BBQ to the next level. They offer better variety and higher quality ingredients, a full bar and a hip d’cor. If you try their brand of Mongolian BBQ, you’ll get the best of this unique ethnic cuisine with a Texan touch. Contact Joe Dunbar at (800) 949-3295 or on the web at www.joedunbar.com
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popular in Texas. The Genghis Grill offerings are fresher than the ingredients I remember from my Los Angeles experience years ago. They offer some variations on the Mongolian BBQ theme to give it a Texan flavor. In addition to the traditional rice, you get a tortilla. Seasonings include jalapenos and cilantro along with all the traditional Asian sauces and spices. There are plenty of ways to add heat to your bowl. In addition to jalapenos, you can try chili garlic sauce, cayenne pepper and Szechuan chili. Since Genghis Grill focuses on Mongolian BBQ, their new “fans” receive plenty of assistance. Recipe cards are used to suggest combina-
MAY 2009
My first experience dining in a Mongolian BBQ restaurant was in January 1980. Super Bowl XIV was in Pasadena and the Pittsburgh Steelers beat the Los Angeles Rams. A friend of mine introduced me to this style of dining since I had never seen anything like it in New York. Once inside the restaurant, we were seated and our orders were taken quickly. We all decided to order the all-you-can-eat option. My friend lead me to the line to prepare our ingredients. The line was filled with sliced meats, seafood, vegetables and fruits. There were sauces and spices toward the end of the line. Everyone grabs a bowl and fills it with their favorite raw items. I filled my bowl with a 50/50 mix of meats and vegetables. After dousing the bowl with soy sauce and hot sauce, I handed it over to the grill master. He poured oil on the large, round grill and let it heat for a few seconds. Then he dumped my bowl of ingredients on the grill. The grill was large enough to have 6 different meals cooking at one time. He stirred the mixes gently. In a few minutes, he put a generous portion of rice on the plate and used a long spatula to cover the rice with my Mongolian BBQ mix. My friend didn't use any sauce on his items prior to cooking although he sprinkled some dry spices lightly over the mix. He waited until receiving his cooked dish and sprinkled some soy sauce and hot sauce to complete the preparation. He let me try some of his dish and I must admit I liked his choices better. The Mongolian BBQ method puts the patron in charge of their meal. Diners choose the ingredients spices, sau ces, and starch. Any mix is possible. According to the owner (who came to our table to chat), Mongolian BBQ was invented in Taiwan. He told us the Taiwanese liked Japanese-style teppanyaki cooking and developed their own take on the grill concept. I asked him how they came up with the name Mongolian BBQ. He said the Mongol warriors cooked lamb on large stones with whatever other ingredients were available. When I returned to New York, I told all my friends about the experience. Today, there are several chains specializing in this interesting and evolving ethnic cuisine. My favorite is Genghis Grill, a fast growing chain headquartered in Dallas, TX. I looked up Genghis Khan in Wikipedia and found his name at birth was TemÃ?jin which means iron worker. They do not mention whether he or his followers used their iron skills to create large grills for cooking their meats. The legends vary. One thing is certain. Genghis Khan presided over an empire which grew exponentially to become the largest contiguous empire in history (Source: Wikipedia). The Genghis Grill team has set their sights on rapid growth and the concept has proved to be very
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What’sGoing On daily, as well as an outdoor deck for fresh air dining.
reached by phone at 800.846.4472 or on the web at www.MercuryPay.com.
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Panda Kitchen and Bath, a Miami, Florida-based leader in the multi-million dollar kitchen and bath remodeling market, has announced an exclusive multi-year endorsement agreement for their kitchen and cooking product lines with Chef Adrianne Calvo. Chef Adrianne is a globally renowned chef that has already achieved several memorable career milestones in the culinary arena, and that presently owns and operates an eponymous Vineyard Restaurant and Wine Bar in Miami. On a national scale, Chef Adrianne enjoyed the distinction of traveling to the United Nations in the spring of 2003 to prepare the dish that weeks prior, won her an Australian culinary competition. Chef Adrianne was named one of the 50 Best Chefs worldwide by industry journal Chef Report, and has served as a personal chef various luminaries in the entertainment industry. She has also made appearances on The Montel Williams Show and on NBC television.
Quick Check system from Hygiena is a convenient system that restaurant management and staff can use to regularly ensure the cleanliness of food preparation surfaces and verify the thoroughness of cleaning performed throughout the restaurant. With a Quick Check system in place, quality assurance becomes a daily, verifiable routine that can easily be implemented for multiple restaurant locations. The handheld Quick Check system from Hygiena monitors adenosine triphosphate (ATP) “a biochemical found in all living organisms and biological residues” to determine whether or not a surface has been properly cleaned. Within 15 seconds, the Quick Check system can detect ATP on a surface and show whether cleaning has been effective or if a surface is a potential site for the spread or harboring of germs. Hygiena can be reached by phone at 805.388.8007 ext. 300.
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Special issues you don’t want to miss… The Franchise Issue JULY 2009
Florida Restaurant & Lodging Show Issue FLORIDA EDITION — AUGUST 2009
Furniture & Design Issue OCTOBER 2009
Reserve your ad space now:
561.620.8888
TODAY’S RESTAURANT
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from page 16
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Hobart and Baxter announced that Hobart is now representing the Baxter brand of baking products. This collective offering brings together Baxter’s premier baking brand with Hobart’s network of foodservice and food retail, sales, dealers and service representatives to deliver a more complete package of kitchen equipment. “For more than fifty years, Baxter has been designing and manufacturing bakery equipment for the foodservice industry,” said Tom Szafranski, president of ITW Food Equipment Group-Commercial. “Bringing this premier brand under the Hobart sales organization provides our customers access to a full suite of offerings to solve the baking needs for any commercial kitchen.” Since 1958, Baxter has been a leader in designing and manufacturing quality foodservice and bakery equipment worldwide. To learn more about Baxter, visit www.baxtermfg.com.
Marie Butler,a Hooters Girl from St. Petersburg, Florida, was announced as the 2009 Hooters Dream Girl on FSN Best Damn Sports Show Period. 16 of the top Hooters Girls from around the world were selected to compete in the 3rd Annual Dream Girl competition and Marie ultimately stole the hearts of viewers and beat out the challengers. As the 2009 Hooters Dream Girl, Marie is featured on the current cover of Hooters Magazine’s Dream Girl issue and awarded a $10,000 cash prize. Marie not only beat out the other 15 Girls claiming the Dream Girl title; she also placed in the top 10 of Hooters International Swimsuit Pageant last year in a competition of over 125 contestants. She has been a Hooters Girl in St. Petersburg for over 6 years, and also is in Hooters Calendar. Hooters of America, Inc. is the franchisor and operator of over 450 Hooters restaurants in 43 states and 26 foreign countries. The first Hooters opened in 1983 in Clearwater.
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Recently, restaurant point of sale developer SpeedLine Solutions, Inc., began offering credit, debit, and gift card processing through integrated payments processor, Mercury Payment Systems. The SpeedLine POS-Mercury partnership offers two major benefits for restaurant operators: direct payment processing and free gift card processing, according to the company. For the first time, restaurants can process payments directly through SpeedLine POS and Mercury, without the need for thirdparty middleware and support. SpeedLine POS customers also save with free MercuryGift card transactions, a value that includes unlimited card swipes, balance inquiries, and monthly account maintenance. Other benefits to restaurant operators include free, 24/7 live customer and technical support for payment processing, Web reports and tools, and authorization outage protection. Mercury Payment Systems can be
Piccadilly Restaurants, LLC is launching a statewide 10% military discount throughout Florida. Providing military families with a friendly atmosphere, where they can enjoy time with loved ones, over a well-balanced and affordable meal, is Piccadilly’s way of giving back to those who serve our country everyday. “Piccadilly is proud to support military families,” said Gary Jones, Piccadilly Associate General Manager and retired Army serviceman. “They give so much to our country everyday, and we want them to know how much we appreciate their service. Nothing says ‘thank you’ like a tasty, home-style meal.” As of April 6, military families are now saving an additional 10%. Headquartered in Baton Rouge, Louisiana, Piccadilly Restaurants, LLC has been serving families since 1944.
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Calendar Events Upcoming industry affairs Send your Calendar Event info to Today’s Restaurant! MAY 2009
May 2009 16-19 ◆ National Restaurant Show
McCormick Place ◆ Chicago, Il ◆ www.restaurant.org
30 ◆ SAVOR: An American Craft Beer & Food Experience National Building Museum ◆ 401 F Street NW ◆ Washington, D.C. 303.447.0816 x113
June 25 ◆ Share our Strength’s ◆ Taste of the Nation FLORIDA
Broward County Convention Center ◆ 1950 Eisenhower Blvd. Ft. Lauderdale, FL ◆ info@shareourstrengthsouthflorida.org
July 11-14 ◆ ACF 58th National Convention
Orlando World Center Marriott ◆ Orlando, FL ◆ 800.624.9458 ◆ www.acfchefs.org
30 ◆ Share our Strength’s ◆ Taste of the Nation
The Ritz-Carlton Key Biscayne ◆ 455 Grand Bay Drive ◆ Key Biscayne, FL info@shareourstrengthsouthflorida.org
August 9 ◆ 19th Annual Taste of the Nation
Orange County Convention Center West Concourse ◆ 9800 International Drive Orlando, FL ◆ Tami.karaba@cflhomeless.org
September 11-13 ◆ The Florida Restaurant & Lodging Association Show Orange County Convention Center ◆ Orlando, FL ◆ 888.372.3976 www.flrestaurantandlodgingshow.com
September 25 - November 9 13th Annual Epcot International Food and Wine Festival Epcot Center ◆ Orlando, FL ◆ 407.WDW.FEST
26 ◆ 8th International Wine Fair
May DecemberJULY
Miami Beach Convention Center ◆ Miami, FL ◆ info@miamiwinefair.com
September JUNE November April MARCHAugust FEBRUARY
November
October
7-10 ◆ International Hotel/Motel & Restaurant Show Jacob J. Kavitz Convention Center ◆ New York, NY ◆ www.ihmrs.com
JANUARY
9-10 ◆ 12th Americas Food & Beverage Show
Miami Beach Convention Center ◆ Miami, FL ◆ 305.871.7910 ◆ afb@worldtrade.org
February 2010 26-27 ◆ Southwest Florida Food & Wine Fest
$
Miramar Lakes Beach & Golf Club ◆ Miramar, FL ◆ 239-432-9722 info@southwestfloridawinefest.org
12 months of advertising Call for more info:
149.
561-620-8888
Florida: We’ve Got You Covered! Angela's Restaurant Supply Angela Reed 711 W. Int's Speedway Blvd Daytona Beach, FL 32114 386-255-4591
Richard Haller Foodservice Equipment and Supplies Richard Haller 612 West Romana Street Brown's Refrigeration Pensacola FL 32502 Jake Brown 850-470-9299 4020 Woodville Hwy Tallahassee, FL 32311 850-877-2226
Brevard Restaurant Equipment & Supply Robert Lang 1623 U.S. HWY 1 Cocoa, FL 32922 321-636-7750
AAA Restaurant Equipment Danny Renfroe 2908 N.E. 21st Way Gainesville, FL 32609 352-373-0501
Food Equipment Distributors Luis Fernandez 6996 N.W. 82nd Ave Miami, FL 33166 305-357-0271
Call Your Local Distributor! WWW.TRNUSA.COM
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TODAY’S RESTAURANT
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Business Cards
MAY 2009
Introducing the businesses that serve Florida’s foodservice industry.
FLORIDA
FOOD MANAGER CERTIFICATION TRAINING AND TESTING FOOD HANDLER TRAINING
Howard Appell Publisher P.O. Box 273264 • Boca Raton, FL • 33427-3264
561.620.8888 • www.trnusa.com
African cuisine now migrating to America African cuisine reflects Indigenous peoples traditions, as well as influences from Europeans and Asians. The Continent of Africa is the second largest Landmass on the Earth and is home to hundreds of Tribe, Ethnic and Social group. This diversity is also reflected in African Cuisine, in the use of basic ingredients as well as in the style of preparation and Cooking. Traditional green vegetables occupy an important role in household nutrition throughout Africa as these are the main source of vitamins and provide variety to meals otherwise consisting of Maize, Cassava, Yam (vegetable), Millet, Bean and occasionally, meat stews. These green African vegetables also provide a secondary source of proteins. In general, green leaves and young stems are collected, washed, chopped and either steamed or boiled in combination with spices and other vegetables such as onions and tomatoes. The green vegetables have occupied an important role in traditional kitchen gardens in the rural areas throughout East Africa. Furthermore, these vegetables are now
being grown and marketed, both in rural areas and urban consumption. These vegetables are likely to become more important within urban gardens as well. Most African traditional greens are drought tolerant. Traditional foods provide a varied diet, often rich in minerals and vitamins including vitamin A, iron and calcium. Many of the most important crops in small hold farms of Africa originated outside of the African continent. Maize and beans, along with cassava and pumpkin, originate from America and were spontaneously adopted and spread by farmers throughout the continent of Africa after introduction by early European explorers in the 16th century. Today many African farmers are unaware that these are not indigenous African crops. Kale (Brassica oleracea ssp accephala, sukuma wiki) and Swiss chard (Beta vulgaris ssp. Cicla) are two important leafy vegetables originating from Europeans that are widely grown by East African highland farmers. Yet another category of plants are those that are pans tropical and TODAY’S RESTAURANT
cosmopolitan. For Example, the green vegetable solanum (Solanum nigrum) is very much widespread, no one is sure of its origin. Cuisine of South Africa and the neighboring countries is sometimes called 'rainbow cuisine' and rightly so as the cuisine of South Africa and the countries around them have largely become polyglot cuisines, as well as several waves of Immigrant which included India, Malays (ethnic group), Chinese people as well as Europeans. Thus, the food here is a blend of many cultures, African, European and Asian cuisine. The Malay race influence has brought spicy Curry, Chutney, and pickled fish and curry-marinated Pork or Lamb and mutton Kebab, and variety of fish Stew. The Indians have introduced a different line of culinary practices, including a variety of Sweet and Savory. The Afrikaner have their succulent potjies or stews of Maize with Tomato and Onion sauce, with or without Rice. There are many European contributions like Netherlands fried crueler or ◆
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koeksister and milk tart. French Hugenots" brought wines as well as their traditional recipes. During the pioneering days of the 17th century, new foods such as Biltong, (dried sausage) and Rusk evolved locally out of necessity. The basic ingredients include seafood, meat products (including wild game), poultry, as well as grains, fresh fruits and vegetables. Fruits include Apple, Grape, Mango, Banana and Papaya, Avocado, Orange (fruit), Peach and Apricot. Desserts may simply be fruit, but there are some more western style puddings, such as the Angolan Cocada amarela, which was inspired by Portuguese cuisine. Meat products include lamb, and game like Venison, Ostrich, and Impala. The Seafood includes a wide variety such as Crayfish, Prawn, Tuna, Mussel, Oyster, calamari, “/wiki/Mackerel”, and Lobster. Last but not least, there are also several types of traditional and modern Alcoholic beverage including many European-style Beer.
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Classified Ads One full year of classified advertising for only $149. Call 561-620-8888. Help Wanted
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Foodservice Supply Manufacturers Representative needed for West Coast Florida Territory. Highly motivated Sales Rep to call on Dealers, as well as, Restaurants, Hotels, Caterers, Country Clubs, etc. Send Resume to: thefloridarep@gmail.com
Affordable Pizzeria package: Baker's Pride Y600 Ovens, Hobart 60qt mixer, Megatop, furniture, smallwares Call (407) 936-2733 info@ONEFATFROG.com Orlando & statewide Shipping Financing Leasing New Used. 0909
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BUSINESS OPPORTUNITIES — WE CURRENTLY HAVE —
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Entertainers Experienced and Talented pianist seeks work in Restaurants, Lounges and/or Hotels part time or full time. Also can be booked for corporate events, parties and affairs. Contact Ken at 954-6822889. 0609
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NOW RECRUTING ADDITIONAL SALES FORCE PERSONNEL We are expanding our sales force and currently searching for 4 Independent Contractors/ Dealers to split coverage of the state of Florida from Key West to Tallahassee and represent our proprietary Broaster Foodservice Equipment and Smokaroma Products along with other foodservice equipment lines we represent. You will have a protected terrority and be supplied with factory leads. The ideal candidate will possess excellent organizational, presentation, communication and closing skills. History of successful experience in either outside sales or restaurant management is required. Successful candidate will call on food service establishments, convenience stores, restaurants, grocery stores, hospitals and anyone with the potential to open or expand their food service operation. Sales person must have reliable transportation as our reps travel to see our customers and will work from home. This job pays Commission only with generous commissions and bonus paid on your sales. Initial Factory sales training will be provided. Resume required, Contact RW Beaty Restaurant Equipment Co. Jim Beaty, Pres. 352-339-5368, Beatyequip@aol.com
Flags, Flagpoles, Custom Flags, Toothpick Flags, Message Flags and our newest product Bowflags, we have it all!! Call us @800.962.0956 or visit www.flagco.com. 0110 FREE NAPKIN BANDS 10,000 FREE PAPER NAPKIN BANDS PRINTED WITH YOU NAME OR LOGOs ales@napkinbands.com 800-968-2243 EVERGREEN MANUFACTURING MADE IN USA 0909 FEEL GOOD LIGHT LENSES Add pizzazz and lift spirits! Decorative Light Panels Stock and Custom Designs www.flagco.com/lightlens/index/shtml 800.962.0956 0110 STOP THAT CUSTOMER and get their attention with CUSTOM BOWFLAGS. Many sizes & shapes. Call 800-962-0956 or www.flagco.com/flags/bowflags 0110 USED NEW RESTAURANT EQUIPMENT WWW.ONEFATFROG.COM 1137 W. Airport, Sanford FL 32773 We ship - free local delivery* see store- credit cards - finance- lease programs (407) 936-2733 0909
Sales Manager Position Wanted Are you looking for an experienced seasoned sales pro who needs no guidance on how to sell? Willing to travel the east coast calling on dealers and working with reps. If you want a no fuss old fashioned sales pro please contact me at the Today's Restaurant Jobs Bulletin Board terri@trnusa.com. Please mention position # 3355. 0609
DON’T BORROW $$$ LIFEsystems institute can pay $100,000. Don’t pay us back - EVER! Send a $3 US and .75 cent stamp for complete info to: LIFEsystems - 16498, PO Box 10, Buckeye, AZ 85326. (No checks, please). 0410 MAKE MONEY PLAYING THE FLORIDA LOTTERY. GUARANTEED SYSTEM. FREE REPORT. CALL TOLLFREE 1-877-526-6957. ID#B2039. 0909 Michael Nadeau Hospitality Consultant 561-386-0051 / mnhconsult@bellsouth.net. Concept Business Plan P/L Planning. Design, Marketing, Operations, Purchasing, Manuals, Training, Wine Programs, POS, Logos, Locations, Lease, Licensing, Logowear, Inspections, Menus. 0709 NEED FOOD SAFETY TRAINING? Card expired? STATE APPROVED! Food Handler on Line. Only $18.95. English / Espa—ol Log on now to: www.hospitalitytrainingcenters.com
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RESTAURANT PLACEMENT GROUP – Exclusive recruiting, placement, and consulting services for the Restaurant, Hospitality, and Food Service industry. Personalized, professional service with absolute strict Confidentiality and Guaranteed results. Contact Ken Spahn at (561) 445-5367; or e-mail: Ken@RestaurantPlacement.com. www.RestaurantPlacment.com SITE SELECTION & CONSTRUCTION MANAGEMENT Retail Leasing and Management has former and existing restaurant locations plus new sites. We find locations for you. 954-812-7657 FloridaRLM.com 0909
Wine Dispensing: Check out the latest breakthrough in wine preservation. N2Wine is 100% oxygen free. New electronic water cooling. www.WineRackSystems.com. Call 407-721-5400 for more info. 0410
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TODAY’S RESTAURANT
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MAY 2009
Business for Sale or Lease
22 MAY 2009 FLORIDA
Authentic Latino foods: Fresh flavors in a lighter form New York, NY – A new generation of authentic Latino foods is emphasizing pure ingredients, vivid flavors and lighter recipes, according to Latino Foods: The Next Wave Culinary Trend Mapping Report by the Center for Culinary Development (CCD) and Packaged Facts.
The Mexican herb epazote,Yucatecan sour Seville oranges and mild Peruvian aji amarillo chiles are now flavoring restaurant fare and gourmet recipes.
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In contrast to heavier, higher-fat Tex-Mex fare now integrated into American eating, emerging food trends from the Caribbean and Central and South America point to foods altogether more healthful and flavorful. Driving the wave. Multiple drivers are propelling this new wave of Latino food
forward in the U.S., beyond the growing and diverse Latino population now at roughly 15%, which is projected to rise to 25% by 2050. While Latinos seek to connect to their heritage through these regional foods, other Americans look to authentic recipes in an increased desire for original and fresh flavor.
“Just as Pan-Asian foods brought new flavor and ingredient excitement to the American plate and palate, now it’s time to make way for Pan-Latin,” says Kimberly Egan, CEO of CCD. The Mexican herb epazote, Yucatecan sour Seville oranges and mild Peruvian aji amarillo chiles are
Big Red is Back at ❄ Broward Nelson!
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now flavoring restaurant fare and gourmet recipes. Mexican cheese and soft corn tortillas are transforming taco night into something more culturally authentic. This authenticity is also naturally healthier. The everyday foods of Latin America don’t relay as much on fat and instead use fresh ingredients for flavor. Think ultrafresh tableside guacamole or limekissed rotisserie chicken. Olive-oil based Puerto Rican sofrito is the foundation of myriad regional dishes. Which of these will follow the mojito and evolve into a popular flavor profile. Saville orange gum, anyone? T h e Cu l i n a r y Tre n d Ma p p i n g Report is co-published by the Center for Culinary Development and Packaged Facts. Packaged Facts publishes market intelligence on a wide range of consumer industries, including consumer goods and retailing, foods and beverages, demographics, pet and financial products. CCD is a full-service food and beverage development and research company that blends culinary creativity with strategic marketing expertise for successful product innovation.
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Under the Toque Chef Peter Boulukos YOLO Restaurant & O Lounge
Fort Lauderdale, Florida
unpretentious feel, during lunch YOLO features bare tabletops, with white cloths and butcher paper signaling the transition to dinner. For a creative twist on service, during dinner wait staff will stamp the nightly specials on the butcher paper, a whimsical touch. Offerings include rotisserie chicken with herb mashed potatoes and Sicilianstyle rigatoni with sweet sausage, broc-
YOLO restaurant & O Lounge, located at 333 East Las Olas Boulevard in Fort Lauderdale.
100% NATURAL
Authentic N e w Yo r k Wa t e r Bagels!
Photo/DIANE BRADFORD
H o m e M a d e Q u a l i ty T h a t Starts With The Best Seeds, T h e B e s t F l o u r A n d T h e B e s t F l av o r .
Chef Peter Boulukos
Guests enter YOLO through a garden patio, complete with an outdoor bar, towering bamboo, a stylish fire pit and low-slung lounge chairs. The main dining room captures all the drama and energy of a bustling restaurant, balanced against the warmth and comfort of a friend’s kitchen. Comfortable banquettes surround YOLO’s heart, the open kitchen, which features a dramatic wood-burning, copper-hooded grill, visible from the patio. Playing to the restaurant’s
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TODAY’S RESTAURANT
MEAT NEW NING O S SEA ORS! FLAV
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For those seeking a sip, YOLO and O Lounge offer a list of handcrafted signature cocktails.
MAY 2009
had a well-earned reputation as a place to dine but never really had a great spot to drink and people-watch. There was definitely a need in the market for what YOLO had to offer.” Housed in the former Las Olas Brasserie space, YOLO is a large scale affair, seating 300 throughout 6,300 sq. ft. and encompassing two bars, a dine-in patio, main dining room, a private dining suite and O Lounge.
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colini, pine nuts and herbed ricotta. Savory sides ($4) include house-made truffled YOLO chips, tabouleh, green apple slaw and yellow rice n’ beans. For those seeking a sip, YOLO and O Lounge offer a list of handcrafted signature cocktails. Seating 300 throughout 6,300 square feet, YOLO encompasses two bars – the main indoor/outdoor bar servicing the dine-in patio and main dining room and the bar inside O Lounge. For private affairs and corporate functions, YOLO’s private room, accommodating 40, features a plasma TV and full multi-media capabilities. At O Lounge, guests will relax on overstuffed couches and sip on signature cocktails while the in-house vibe manager works the room sonically, playing cuts from the restaurant’s library of more than 4,000 digital recordings. The mood is further enhanced by close to 100 candles. Richly textured and communicating a warm, rustic, welcoming ambiance – via rich earth tones of rust, amber and dark wood – the restaurant and lounge is designed by Karen Hanlon, known for her work with restaurants such Coco Asian Bistro, Asian Fin and Noche.
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Formed in 1997 and headed by president Tim Petrillo and partner Chef Peter Boulukos, The Restaurant People has become one of South Florida’s preeminent business success stories, grossing more than $16 million in 2006 and operating some of the market’s most popular restaurant concepts, including the Tarpon Bend family of restaurants, the historic River House and Fort Lauderdale’s hot new spot for drinks and dining, YOLO Restaurant & O Lounge. Petrillo learned the nuances of fine dining and met one of his future partners, chef Peter Boulukos. The duo formed The Restaurant People, and decided on downtown Fort Lauderdale, as the launch pad for their initial effort. Born in Freeport, New York, Chef Peter Boulukos then grew up in Long Island. He attended the Culinary Institute of America in Hyde Park in the class of ’93 and graduated. Coming to South Florida he met Tim Petrillo, his future business partner and friend. In the historic Himmarshee Village district, in 1997 they launched Himmarshee Bar & Grill, since sold, a contemporary American restaurant offering sublime cuisine in an unpretentious, comfortable setting. Helping to launch the regentrification of Himmarshee Village, which is now one of South Florida’s hottest nightlife destinations, Himmarshee Bar & Grill earned raves locally and nationally, including nods from The New York Times and Southern Living. Two years later and two doors down, the duo launched Tarpon Bend Food & Tackle, a casual American restaurant offering affordable food in a lively Key West-style setting. Located in the heart of Fort Lauderdale, the restaurant and lounge opened its doors on October 6, 2008 and has quickly become a hot new spot for dining, drinking and people-watching on Las Olas Boulevard. “We took a long time to develop YOLO and we’re very excited about finally opening our doors,” says co-owner Tim Petrillo. “We definitely see a market in South Florida for what YOLO and O Lounge have to offer – great food and drinks in an elegant, unpretentious environment.” “YOLO is the ultimate neighborhood restaurant,” adds co-owner/chef Peter Boulukos. “The food is creative, but approachable, made with the freshest ingredients and lots of love but definitely affordable.” “YOLO is the ultimate neighborhood restaurant,” notes Boulukos. “The food is creative, but approachable, made with the freshest ingredients and lots of love but definitely affordable. Las Olas has
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