Food Service Monthly

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Volume 14, Number 2 n February 2015 TM

The Newsmagazine Foodservice Professionals Rely On

Ocean City Hotel-Motel-Restaurant Spring Trade Expo 2015 Presort Std. US Postage PAID Permit #163 Dulles, VA

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FOODSERVICE MONTHLY

INSIDE

FEBRuary 2015 n 3

The Newsmagazine Foodservice Professionals Rely On Volume 14, No. 2 n February 2015

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foodservicemonthly foodservicemonthly.com

Volume 14, Number 2 n February 2015 TM

The Newsmagazine Foodservice Professionals Rely On

news and information

Culinary Correspondent: Food Waste Management by Celeste McCall.............................................. 10 Ocean City Spring Trade Expo........................................................................................................ 13 Association News RAM................................................................................................................. 19 Special Report: Inside Building Restaurants................................................................................... 20 Ad Index...................................................................................................................................... 29 11th Annual MPSI........................................................................................................................ 30

Columns Sauce on the Side

by Michael Birchenall.................................................. 4

Bob Brown Says

by Bob Brown........................................................... 12

The Latest Dish

by Linda Roth........................................................... 22

Whining n’ Dining

by Randi Rom .......................................................... 24

Balti-MORE

by Dara Bunjon......................................................... 25

Modern Business Solutions

by Henry Pertman..................................................... 26

Food Smarts

by Juliet Bodinetz...................................................... 27

Ocean City Hotel-Motel-Restaurant Spring Trade Expo 2015 Bringing Buyers and Sellers Together for Hospitality Business

Presort std.

Us Postage PaId PermIt #163 dUlles, Va

Restaurant Activity Report............................................................................................................ 28

On the Cover Susan Jones, Executive Director of OCHMRA and Spring Trade Expo Producer with Liz Walk, Event Manager OCHMRA photo credit: Melanie Pursel, Executive Director, OC Chamber of Commerce; photo design: Liz Walk

Foodservice Monthly is the only publication to be awarded the RAM Allied Member of the Year award and the RAMW Joan Hisaoka Associate Member of the Year award, the highest honor for a non-restaurant member.

4 n FEBRuary 2015

FoodService Monthly

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SAUCE ON THE SIDE

No, I Haven’t Forgotten

D

o you still remember Now I’ve said it before the Mid-Atlantic … all shows are good Food & Beverage shows for Foodservice Expo we used to Monthly. Our readers attend in October come to it and we can every year? The Restaurant interact with them …

Association of Maryland and even better the (RAM) then produced the advertisers and potential annual show and indeed advertisers that fund our it had exhausted its life effort to give you the best support groans and RAM

by Michael Birchenall possible newsmagazine pulled the plug. Some said are manning the booths. we could bring it back in better Every show is a great time for us to times, but I said at that time … reconnect, thank and listen to our once you kill it, it stays dead. Life readers and advertisers as well as has gone on, but there is still an cultivate new ones. unfulfilled void.

But the Mid-Atlantic needs Make no mistake, Annual Ocean something else … something to City Hotel-Motel-Restaurant be worthy of our marketplace that Association Spring Trade Expo is my includes Maryland, DC, Virginia favorite show of the year and other and Delaware. Just this week, the than the hummingbirds coming National Restaurant Association back to my back deck in April of forecast shows we will top $30 every year, the OC show is my best billion in 2015 for the first time. harbinger of spring. Susan Jones, Liz Where are we today? Distributors Walk and the team of volunteers, a few years ago started to compete board members and the whole OC with the new products shows like community make it possible for the Mid-Atlantic Expo by going into buyers and sellers to get together the show business … selling booths in a relaxed, fun … and productive to manufacturers that had to buy a setting to begin the cycle of getting booth to please their customer (the ready for a new Eastern Shore broadliner). Then in the fall and tourist season. spring we had show on top of show

foodservicemonthly The Newsmagazine Foodservice Professionals Rely On

of what was referred to as the selling shows. Get the customer in and give them strong discounts to buy increased quantities over a period of time. All the shows suffered over time.

Some distributors started to back away from their shows … either canceling them or cutting back to one show instead of two … or making them “invite-only” for key customers. Progressive distributors (not just broadliners) looked to strengthen their relationships with more one on one networking … forming “partnerships” with customers.

We’ve already seen a major upheaval in the broker model as strong regional brokers are being absorbed into mega national marketing agencies. If you’re a restaurateur, chef … a buyer, you may be asking, “What the hell is a broker?” Few end users understand the broker model and you’re not supposed to.

Has anyone asked you how you want to find out about new products, the latest trends and special pricing? What about innovation? How can you run a better business? How can you make better buying decisions? Are you willing to see demos by other chefs showcasing new techniques and the latest trends? Do you want educational seminars? How far will you go and how long can you stay

away from your operation to attend an event tailored to what you need to know? To be successful is more than shaving pennies off the cost of a tortilla or a French fry.

Where is this going? I am going to suggest that instead of reinvesting in what was broken when it went away, let’s create events that mean something to the buyer and seller together. It won’t be an Association as they have enough on their plates already. Rather I see now an entrepreneurial driven product which can be something the Associations would be proud to support, but something that will make the foodservice industry proud. We’re looking for someone with a strong vision who can offer a value driven proposition to introduce the marketplace to a foodservice event showcasing a combination of the latest products, educational seminars, networking and value.

Foodservice Monthly would support the right provider … and it would have to be a gutsy risk taker with a potential for a high reward for all parties.

What do you think? Are you ready to talk? Contact me at innovation@foodservicemonthly. com or take a real chance and call me directly at 301-529-4683 and let’s talk … then let’s take action.

Volume 14, No. 1 n February 2015 Michael Birchenall

Editor and Publisher michael@foodservicemonthly.com

Lisa Silber

Sales Manager lisa@foodservicemonthly.com

by Silver Communications, Corp.

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the Mid-Atlantic foodservice pro-

Foodservice Monthly is published The FSM mission is to provide fessional with news and informa-

Contributing Writers Juliet Bodinetz Celeste McCall tion in an informed, imaginative

Bob Brown Amy Novick and insightful newsmagazine.

Dara Bunjon Henry Pertman Foodservice Monthly assumes no

John Davis Randi Rom responsibility for material submit Tom Finigan Linda Roth ted to us. All information contained

Genevieve LeFranc Jay Treadwell in this publication is believed to be

accurate. No part of this publica- Contact phone: 703-471-7339 tion may be reproduced in whole or

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FEBRuary 2015 n 5

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FSM NEWS

NRA Forecasts Restaurant Industry Will Enter Sixth Consecutive Year of Growth

National Restaurant Association’s 2015 Restaurant Industry Forecast reveals economic, workforce, food and technology trends overall industry is definitely in a better place now than several years ago.”

Workforce Outlook • Eating and drinking places are expected to add jobs at a solid 3.2 percent rate in 2015, a full percentage point above the projected 2.2 percent gain in total U.S. employment.

• Eating and drinking places added jobs at a solid 3.1 percent rate in 2014, outpacing total US employment which grew at 1.9 percent.

• Restaurant industry employment will reach 15.7 million by 2025, an increase of 1.7 million positions during the 10-year period. source: National Restaurant Association, 2014

A

merica’s one million restaurants will continue to be a leading job creator in 2015, according to the National Restaurant Association’s 2015 Restaurant Industry Forecast released January 27. While the operating environment will remain challenging, total restaurant industry sales are expected to reach a record $709.2 billion in 2015 – a 3.8 percent increase over 2014, marking the sixth consecutive year of real sales growth for the industry. In the Foodservice Monthly readership, Delaware is projected to grow 3.6% in sales, Virginia 3.3%, Maryland 3.2% and DC 2.9%. Total sales for our region will top $30 billion for the first time.

2015 also will mark the 16th consecutive year in which restaurant industry employment will outpace overall employment growth.

Restaurants will employ 14 million individuals this year as the nation’s second-largest private sector employer, representing about 10

Challenges and Opportunities •Operators will continue to face a range of challenges, including food costs, building sales volume, the economy and recruiting and retaining employees.

• Average wholesale food prices jumped more than 5 percent in 2014, which represented the fifth consecutive annual increase.

During the last five years, average wholesale food prices rose roughly 25 percent. Operators can expect to get pricing relief on several of the major commodities in 2015, including dairy and pork.

• With the economy steadily improving and the jobless rate trending downward, restaurant

FSM NEWS Continued on page 6

*projected

percent of the total U.S. workforce.

“Our nation’s restaurants continue to be an essential part of Americans’ daily lives and play a vital role in every community across the country,” said Dawn Sweeney, President and CEO of the National Restaurant Association. “Although operators will continue to face a range of complex challenges in 2015, the restaurant and foodservice industry remains a fundamental driver of the nation’s economy, while providing valuable careers and opportunities to 14 million Americans.”

“With the economy slowly improving and national employment trending upward, signs are pointing in the right direction for restaurant industry growth,” said Hudson Riehle, Senior Vice President of Research for the National Restaurant Association. “Certain components of the business climate remain a challenge, accelerating industry sales in some regions and putting a damper on them in others, but the

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6 n FEBRuary 2015

FoodService Monthly

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FSM NEWS, cont. operators are finding that the competition for employees is intensifying.

• Labor costs will remain a concern for operators in 2015. Challenges with Affordable Care Act implementation and minimum wage increases have made a significant impact on restaurant bottom lines, as typically onethird of restaurant sales is spent on labor.

• Consumers continue to have substantial pent-up demand for restaurant services: 38 percent of

consumers say they are not eating on the premises of restaurants as frequently as they would like; 41 percent say they are not purchasing takeout or delivery as often as they would like.

Consumer Trends • Roughly one-quarter of consumers say technology options are important features that factor into their decision to choose a restaurant (up from the nearly one-fifth that said the same the year prior).

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• While restaurants are more rapidly starting to adopt various forms of consumer-facing technology, a gap remains between what consumers want and what restaurants currently offer. That gap is beginning to narrow and will further close over the next several years as restaurant technology evolves and more options enter the marketplace.

• Despite increased consumer use of technology options, personal service will continue to be the hallmark of dining out.

Consumers still want people as part of their restaurant experience, yet look to technology to increase service speed and convenience.

• 8 in 10 of consumers say restaurants

offer more healthful menu options now compared to two years ago, and 76 percent say they are more likely to visit a restaurant that offers healthful options. In addition, 67 percent of consumers say they also order more healthful options in restaurants than they did two years ago.

• Consumers are showing increased interest in local sourcing and more restaurants are taking notice, with more than 8 in 10 tableservice operators saying their guests are more interested in locally sourced items this year, compared with 7 in 10 that said the same a year earlier. source: National Restaurant Association

NRA Statement on State of the Union Address The National Restaurant Association issued the following statement in response to President Obama’s State of the Union address: “The President focused much of his State of the Union address on policies aimed at strengthening the economy,” said Scott DeFife, Executive Vice President, Policy and Government Affairs, National Restaurant Association.

“As the largest trade association representing the restaurant and foodservice industry, the National Restaurant Association is proud of the industry’s role as a leading job creator, providing opportunities to 10 percent of our nation’s workforce. One in three individuals started their career working in the industry, which means restaurants are training America’s workforce and teaching vital skills that serve people for a lifetime.

“We share the mutual goal of growing the economy and creating pathways to the middle class for all working Americans.

We support the renewed focus on training and skill development,

and reforming the nation’s immigration system.

“It is important to remind our national policymakers that the employer community is a diverse set of small and large enterprises with varying business models and workforce profiles. We need to avoid prescriptive, one-size-fitsall mandates on private sector industries like the restaurant industry that have thrived without the added costs and intrusions of labor unions. We would hope that rather than proposing these mandates, the Administration would work with the private sector to achieve its goals in a manner that allows businesses like restaurants, which are very different than traditional 9-to-5 workplaces, to continue to grow and create jobs.

“Recent history has shown the unintended consequences of overly prescriptive mandates, such as those embedded in the ACA’s employer mandate, as negatively impacting employment opportunities, especially for those with little or no work experience.”

FSM NEWS Continued on page 8

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FoodService Monthly

FSM NEWS, cont.

Restaurant Anniversaries Are Always Good News Historic Manassas Restaurant Celebrates Anniversary Carmello’s of Old Town Manassas, Va. is celebrating its 28th anniversary on February 6. In gratitude to their customers, they’re offering 28 percent off dinner from Monday, Feb. 2 through Sunday, Feb. 8, featuring their new winter menu. For more information and reservations, go to www.carmellos.com “We are so thankful to our community and our patrons; 28 years is a long time and we appreciate all of their support,” said Alice Pires, owner of Carmello’s and Monza of Old Town Manassas, Va. Carmello’s was established in 1987 and is owned by Portuguese immigrant, Alice Pires of Manassas, Va. The family-owned restaurant offers fine dining, serving a contemporary American cuisine with Portuguese and Mediterranean influence. In 2011, its sister

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active volunteers in its community, uniting with local charities to help those in need and to foster a sense of community.

Kreider Farms recently installed solar panels on the roofs of its four new state-ofthe-art chicken houses at their Manheim, Penn. egg processing facility. These solar panels cover over 67,000 square feet of roof space. The 3,226 solar panels will generate approximately 1.1 million kilowatts of clean, renewable energy each year which is enough electricity to power 100 average sized homes.

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10 n FEBRuary 2015

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FoodService Monthly

CULINARY CORRESPONDENT

Restaurant Food Waste: What Can You Do?

Y

ou see it every day.

Your bus person whisks away diners’ plates — still heaped with food — and carts them back to the kitchen. There, those uneaten mounds of fries, vegetables and spaghetti are unceremoniously dumped into the trash.

BY CELESTE MCCALL

According to the National Resources Defense Council, the United States wastes as much as 40 percent of food it produces, which comes to $165 billion each year.

That amounts to more than 20 pounds of food per person every month, 10 times as much as someone

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Much of that waste occurs in restaurants where customers leave about 17 percent of their meals — “plate waste.” In alleys behind those restaurants, stinky leftovers spill out of dumpsters, attracting rats and other vermin. Moreover, some 80 billion pounds of rotting edibles are hogging space in landfills, accounting for almost 25 percent of U.S. methane emissions, according to Jean Schwab, senior analyst with the waste division of the EPA. According to Jonathan Bloom’s comprehensive book, “American Wasteland,” restaurants face two waste issues: kitchen “prep waste,” unused food still in the kitchen. The second problem involves uneaten food left on diners’ plates.

The first problem is easier to remedy. For example, management can feed kitchen leftovers to employees, donate it to food banks or even give it to nearby farms for livestock or fertilizer. Mark Steele, chef/co-owner of Mr. Henry’s restaurant/pub on Capitol Hill offered a simple, straightforward way to reduce prep waste: “Open your walk-in refrigerator and see what’s left,” he said. “Then use it for soups, frittatas, quiche. Be creative.”

The other problem — uneaten food on diners’ plates — is harder to remedy. Since health laws (fortunately) forbid donating those leftovers, other solutions are needed.

If people don’t want to eat that much, why serve huge portions?

Why not offer smaller servings, with lower prices? Why not offer half portions of pasta for a first course, like they do in Italy? Right here in Washington, DC Harvest, in the burgeoning Atlas District, lists half portions of its fresh spelt (hulled wheat, a species cultivated since 5000 BC) linguine, and ricotta kale agnolotti.

Why those gargantuan mountains of fries? Why not make them an optional side? For example,

Bolt Burger, located downtown near the Washington Convention Center, serves two sizes of burgers: a 6-ounce and a 4-ounce patty.

According to manager Rich Bonafede, the change has been successful. Bolt Burgers also allows diners to “create their own burger,’ along with choice of sides. And who says a burger requires a bun?

Many customers leave the bread uneaten, and headed for the garbage bin. Solution? Ted’s Montana Grill, with umpteen locations nationwide, offers a “skinny dip,” a bun-free patty (beef or bison) topped with avocado and escorted by tomato slices and a kale salad. Good for the environment and diners’ waistlines.

Another idea: Chefs should monitor their all-you-can-eat buffets to see which items disappear quickly and which languish on the steam table and have to be discarded.

Jonathan Bloom also points out that it makes no sense to replenish a sushi or salad bar shortly before closing time. Another issue: Buffet plates. The bigger the plates, the more food customers pile on. Some school and employee cafeterias have gone one step further: If they don’t provide trays, folks will have only their plates to fill, thus wasting less food.

“Culturally, we’ve gotten out of hand with portion sizes,” said David Guas, owner/chef of Bayou Bakery in Arlington with a sibling due to open this spring in Hill Center at the Old Naval Hospital. “A lot of places think bigger is better … in the fast food world, everything’s become combo: burgers come with chips, fries and pickles, because it represents a better value. No one wants to be slammed for not giving value.

“Diners have an obligation,” Guas added. “They have as equal a role as the operator by asking a simple question: ‘what comes with that?’

That’s why our (counter service) restaurant is all a la carte; items are

FOODSERVICE MONTHLY

The Newsmagazine Foodservice Professionals Rely On

FEBRuary 2015 n 11

CULINARY CORRESPONDENT

sold separately so the diner can choose. ‘Do I want a cup of gumbo with my muffaletta? I don’t want a side of coleslaw unless I order it.’ It’s about communication, and we can help the diner navigate.” (Servers should also take an initiative when faced with unfinished meals. Why not ask: “May I box that up for you?”)

While Bayou Bakery does not compost, it donates leftover bakery items to A-SPAN, a nearby winter homeless shelter. Nor do coffee grounds go to waste; David’s staff places the grounds back in the bean bag they came in, and plunks them out front, free to anyone who wants them for their garden or composting

barrel.

“Obviously, waste is a big part of the restaurant business,” said Jeff Black, co-owner of Black’s Restaurant Group, which operates several restaurants (specializing in seafood) in the Washington/ Maryland area. “But we’ve had an aggressive recycling program since the 1990s, before the law was enforced. We felt we were doing the right thing … and we have sixday pickup, which keeps bins from overflowing and attracting rodents.

Also, farmers take our ashes from our wood burning grill; it’s great organic fertilizer!”

Addressing the plate waste issue, Black added: “A lot of restaurants make money by just piling a lot of food on plates, and it’s not necessarily good food.

At our restaurants, we take the common sense approach to eating … we advocate people to order smart; I personally often just get an appetizer. We also try to order [ingredients] smart. To avoid unnecessary packaging (especially all those layers of plastic!) we buy in bulk; cumin in 5-pound containers; 50-pound blocks of butter, which our prep cooks cut into cubes.

The National Restaurant Association is doing its part.

“Addressing food waste is a great opportunity for restaurants to improve our environment, give back to our communities, and boost business” said Laura Abshire, director of sustainability for the NRA. “It’s really a win for everyone. Restaurateurs can save on operating costs by tracking waste and composting biodegradable leftovers. Companies that participate in food donations are helping their communities and are even eligible for tax credits,” she added.

For more information and tips on reducing food waste in your restaurant or food business, contact The National Restaurant Association Conserve Program: conserve.restaurant.org and the NRA’s partnership in the Food Waste Reduction Alliance www. foodwastealliance.org CELESTE MCCALL is a Washington, DC food and travel writer. Contact her at 202547-5024.

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12 n FEBRuary 2015

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FoodService Monthly

B BOB BROWN SAYS ...

Embracing the Coupon People

T

he best servers breathe, adjust, and flow with guests’ ever-changing styles, moods, and pocketbooks. In the Meal Designer series, we explore effective approaches to every kind of diner— economizers, faithful regulars, celebrations diners and jackpot tables— to enhance the guest experience and maximize sales.

that Anne, our manager, wouldn’t seat these perceived cheapskates in their station, convinced they would order only the lobster meal deal with water and leave a measly 10 percent tip.

BY BOB BROWN

1. Don’t pre-judge In my server days, on a Monday night in January after the holiday rush, I worked a shift at the Georgetown Seafood Grill in DC. During slower months, coupons were mailed to local clientele. Guests filed in, enticed by a can’t-refuse $9.95 Maine lobster dinner. Waiters prayed

2. Economize with them

Fed up after a party of three left me loose change on a $30 check, I thought, ‘why fight ‘em, why not join ‘em?’

As Anne sat a coupon-carrying party of four, I decided it was time for a fresh approach: “Welcome to the Georgetown Seafood Grill.

We’re delighted you’re here, and the lobster special is a great value.

And it’s a great value to share a bottle of Frascati, a light, crisp white produced near Rome. It’s

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$12 and gives you a glass and a half per person,” I encouraged. I was taken aback when an ascotwearing blue blood shouted out, “We’ll take it!” Figuring I was on a roll, I continued, “For an appetizer, we offer Thai shrimp potsticker.

For soup, don’t miss our warming clam chowder. And we feature an excellent classic Caesar Salad.” Dead silence.

3. Keep the faith OK, I thought, and pressed on. I opened the Frascati and graciously poured four glasses. After presetting the table with bowls for shells, claw crackers, and seafood forks, I helped the foursome don bibs. Once they’d started their meals, I checked back, “Are you enjoying the lobsters?” I attended to every detail—clearing dirty glassware and replacing a fallen napkin, being ever present but not hovering. After they finished, I cleared the table. Then, I placed the dessert tray in the middle of the table: “For the finale, we offer white chocolate banana mouse pie, ginger crème brulee, apple cobbler served with vanilla ice cream, and key lime pie. We also offer Sambuca, Frangelico, Gran Marnier, and Baileys as well as espresso and cappuccino.” I waited through the silence. No luck on the dessert or cordials, but they ordered four cappuccinos—which in those days totaled $10. Presenting the check, I offered a fond farewell: “Ladies and gentlemen, it was great having you, and I’m glad you enjoyed the Frascati. Many thanks for joining us, and since we’re neighbors, I hope to see you again soon.”

4. Reap the benefits

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Had I prejudged and treated these guests like second-class citizens by taking their orders and robotically going through the motions, the check would have been $40, and I’d have gotten—if lucky—a $4 tip.

But since I was on my best behavior,

I got a $12 tip on a $62 check. An increase of 300 percent! I appealed to their frugality by offering a value-priced bottle of Frascati.

And, though they didn’t go for extras, I graciously gave them the opportunity to enhance their meal.

I didn’t pout and detach but was warmly attentive from start to finish.

And I learned three lessons: 1. Lousy tips are self-fulfilling prophesies for servers who prejudge.

2. Don’t let down at the mere sight of certain types of guests.

3. Don’t carry bad feelings from one table to the next.

5. Empathize In my seminars and speeches, I ask, “Isn’t it true that you sometimes economize when you go out? Don’t you from time to time order only a drink and an appetizer? What makes of cars are parked at Costco?

Mercedes, Lexus, and BMW. Why? Smart consumers are smart shoppers.

Don’t think everyone toting a coupon or diner’s discount card are meanspirited chumps on the cheap.

Sure, today most guests are looking to save. And, as importantly, diners want a break from the bad news. Providing a cocoon of warmth and kindness through artful and empathic service will gain your guest’s gratitude and loyalty.

Bob Brown, president of Bob Brown Service Solutions, www.bobbrownss.com, pioneered Marriott’s Service Excellence Program and has worked with clients such as Disney, Hilton, Morton’s of Chicago, Nordstrom, Olive Garden, and Red Lobster and works internationally with the prestigious hotels such as Burj Al Arab in Dubai.

He has appeared on the Food Network and Hospitality Television and is author of bestselling The Little Brown Book of Restaurant Success and The Big Brown Book of Managers’ Success. ©Bob Brown Service Solutions 2014. Contact Bob for the new DVD “The 8 Keys of Dining Sales Success,” 703-726-9020.

FOODSERVICE MONTHLY

FEBRuary 2015 n 13

The Newsmagazine Foodservice Professionals Rely On

OC Spring Trade Expo Mixes Buying and Selling with Learning and Fun educational sessions Sunday, March 8 Room 210 • Second Level 12:30 p.m.

What the Heck is PCI DSS and Why Do I Need to Know Anyway

Educational sessions, designed with operators’ challenges in mind, will run throughout the two-day Expo and will be located in Room 210 on the second level. “People in our industry are always short on time; however, it is vital for them to figure out best practices and products,” said Expo Producer

Susan Jones who has also served as the Executive Director of the Ocean City Hotel-Motel-Restaurant Association for over two decades.

“As the producer of the largest Mid-Atlantic trade expo, our goal is to help facilitate that process. For 40 years, we’ve been connecting hospitality buyers and sellers.”

Industry, and DSS is Data Security Standards. In 2009, The Card Associations (Visa and MasterCard) expanded the PCI DSS rules to include all entities accepting credit cards for payment. So even the smallest of organizations have to follow certain procedures to safeguard card data. Failure to follow these procedures could result in financial penalties should a data breach occur. In the wake of the Target data breach (and numerous others in the last year), this topic

is more important than ever. The featured speaker is Joe Posey who is the owner of a local merchant processing company and will provide a high level overview your responsibilities and how to protect card data. Mr. Posey has worked for large banks and card processing companies for many years and can translate this complicated topic into an easy to understand presentation.

1:30 p.m.

10 Ways to Maximize Our Three Month Season from Labor, Service and Profit Perspectives Thought leader, CohnReznick Hospitality Consulting, will be providing methods of helping businesses to “Survive and Thrive” the season. Participants and

OCHMRA SCHEDULE Continued on page 14

FREE

41st Annual

VIP registration

online until Feb 27th oceancitytradeexpo.com after 2/27 $20 pp on-site

March 8-9, 2015 Sunday: 11 am - 5 pm Monday: 11 am - 4 pm

OC Convention Center Ocean City, MD exclusively for the trade no one under 21 admitted 800-626-2326 x 2 www.oceancitytradeexpo.com

Featured Speaker Hotel ImpossIble’s AntHony melcHIorrI

14 n FEBRuary 2015

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FoodService Monthly

providing methods of helping businesses streamline employees as workforces are reduced. Participants and attendees should be prepared for challenging conversations and solutions to our special set of issues.

attendees should be prepared for challenging conversations and solutions to the industry’s special set of issues.

2:30 p.m.

Analyzing Online Hotel Habits and How to Drive Online Bookings Panel Discussion utilizing OTA’s customer acquisition tool, acquire data, use tools to reach guests, how to build guest profiles, guest behavioral marketing.

Presenters: Booking.com and D3Corp 3:30 p.m.

Five Ways to Streamline Your Hospitality Business as Your Employees Leave the City and Country at the End of Every Season Thought leader CohnReznick Hospitality Consulting will be

MONday, March 9 Room 210 • Second Level 11:30 a.m.

Beverage Pairing Programs: Improve Your Bottom Line Hear from three perspectives: liquor, wine and beer suppliers, sharing the same vision on how to enhance your menu. Southern Wine and Spirits, Evolution Brewing Co. 1:30 p.m.

10 Ways to Maximize Our Three month Season from Labor, Service and Profit Perspectives Thought leader, CohnReznick Hospitality Consulting, will be providing methods of helping businesses to “Survive and Thrive” the season. Participants and attendees should be prepared for

Buyers and sellers can have fun while conducting business at the OC Spring Trade Expo. challenging conversations and solutions to the industry’s special set of issues.

2:30 p.m.

Five Ways to Streamline Your Hospitality Business as Your Employees Leave the City and Country at the End of Every Season

Hospitality Consulting will be providing methods of helping businesses streamline employees as workforces are reduced. Participants and attendees should be prepared for challenging conversations and solutions to our special set of issues.

Thought leader CohnReznick

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FEBRuary 2015 n 15

The Newsmagazine Foodservice Professionals Rely On style pizza in two minutes. He will also explore pairing wine on menus and he’ll teach how to make your own wine.

Latte Art will be created by a local barista and can be viewed in Eastern Shore Coffee & Water’s booth 228-229 on the lower level in Exhibit Hall A/B. The barista will be showcasing his talents at 12, 2 and 4 p.m. on Sunday and 12 and 2 p.m. on Monday.

DOCKSIDE’S CULINARY DEMO STAGE • MONDAY, MARCH 9 DOCKSIDE’S CULINARY DEMO STAGE • SUNDAY, MARCH 8 2:00 p.m.

Brewers Association of Maryland Craft Beer Discussion With the growth in popularity of craft beer, this year’s Expo will place a special focus on the local craft beer movement. In partnership with The Brewers Association of Maryland, a craft beer discussion will take place on the Culinary Demo Stage. Area brewers will share their insight into the industry.

3:00 p.m.

Food and Wine Pairing Demonstration Join chef, instructor and business owner, Tony Hiligoss, who will utilize a Turbo Chef Turbo FIRE vent-less pizza oven to cook artisan

12:00–2:00 p.m.

MIXED! Come see our version of Chopped! This fastest bartender and custom martini contest is brought to you by Ocean 98 and Seacrets Spirits and Tropicale.

Watch as contestants pick a box, all containing the same base materials, vodka, rum, cola, soda water and glasses. The twist will be different garnishes, mixers, cordials and a couple of liqueurs. Contestants will

be given 98 seconds to set up their bar, make a rum and coke, crack a beer, pour a perfect vodka shot, and mix a custom martini from the supplied materials. Each round, a winner will be selected by speed, closest to 1.5 ounces in the shot, and by the best tasting martini.

The Expo is only open to hospitality professionals, therefore

to attend, guests must be in the lodging or dining business, a liquor store, convenience store, cafeteria, nursing home, hospital or school, etc. Free pre-registration is available until February 27, after that, you may register on-site for $15 pp with proof of being in the industry. For more information and to register: www.oceancitytradeexpo.com or call 800-626-2326, ext 2.

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16 n FEBRuary 2015

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FoodService Monthly

Hotel Impossible’s Anthony Melchiorri Delivers OC Spring Trade Expo Keynote March 9

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he Ocean City Hotel-MotelRestaurant Association (OCHMRA) recently announced Anthony Melchiorri, host of Hotel Impossible, will be on hand to deliver his hospitality tips during the 41st Annual Ocean City Spring Trade Expo.

Anthony Melchiorri brings his 20-plus years of experience in the business as the “Hotel Turnaround Expert” and host of Travel Channel’s original series Hotel Impossible, which premiered its fifth season in October 2014. In this weekly onehour program, he helps turn around the business of a hotel not living up to its potential or struggling to survive. After assessing each property, he works closely with the owners and staff to determine its biggest problems. Melchiorri has mere days to formulate a plan,

revamp the hotel and re-motivate its staff in order to save these properties from going under.

“I am elated to bring Mr. Melchiorri to our Expo,” said OCHMRA Executive Director Susan L. Jones. “His no-nonsense approach will challenge our attendees to evaluate their own businesses so they’ll be able to deliver guest experience to make customers return.”

Melchiorri has a proven track record of understanding a company’s vision and bringing its individual parts together to create a finelytuned profit machine. With acute attention to detail, he has developed and repositioned some of the finest, high profile properties in the U.S., including the first Nickelodeon Hotel and Resort and the landmark Algonquin Hotel.

Put on the fast track to success early on, Melchiorri began his career at the landmark Plaza Hotel as director of front office operations.

By age 29, he became a seasoned professional and was selected to be general manager of the Lucerne Hotel in 1997. Under Melchiorri’s management, the Lucerne was developed into one of the top hotels in New York City, and selected as the New York Times Travel Guides Best Service Hotel. After seven years at the Lucerne, Melchiorri was appointed general manager of the world famous Algonquin Hotel.

At the time, the Algonquin was a shell of its majestic past. Melchiorri and his team closed the hotel for a month and oversaw a basementto-roof renovation, turning The Algonquin into a highly-rated Michelin Guide Hotel.

With an unmatched ability to break down perplexing problems and find solutions that generate profits and results, Melchiorri has parlayed his skills to form his own company, Argeo Hospitality, specializing in revenue management and consulting on hotel projects for private owners and investors.

Additionally, Melchiorri is a soughtafter keynote speaker for major hotel and hospitality conferences, and is currently penning a book on the hospitality of business.

He will appear in the new Ocean City Performing Arts Center, located within the Ocean City Convention Center on Monday, March 9 at 9 a.m., prior to the Expo opening at 11 a.m.

HOLT

ANNUAL EXPO Wednesday, March 25, 2015

9 am - 4 pm

s s e n i s u B g n rship

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18 n FEBRuary 2015

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FoodService Monthly

it u boo s at o th chm 201 ra 5

’15

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ACCOMMODATIONS 2015

vis

Best Western

55th Street & Coastal Highway 443-664-4001 Standard Rooms (Queen/Queen/Sofa) Weekday: $49.95/night +tax Weekend: $59.95/night +tax

Clarion Resort Hotel

101st Street Oceanfront 800-638-2100 Hotel rooms at $89, Condo suites at $99 for 1-bedroom, $139 for 2-bedroom, and $179 for 3-bedroom *+tax

Comfort Inn Gold Coast

112th Street Bayside 410-524-3000 $49 per night +tax Guests may upgrade to Bay View room for additional $10/night or King room for additional $15/night

Courtyard By Marriott

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15th & Oceanfront 410-289-5008 March 4, 5, 8 and 9: $109/night +tax March 6, 7: $119 per night +tax

Dunes Manor

28th St Oceanfront 800-523-2888 For 3/6 & 3/7 rate $99/night.

For 3/8 & 3/9 rate $69/night.

All rooms are direct oceanfront with a private balcony. *+tax

Fenwick Inn

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138th St & Coastal Hwy 800-492-1873 Friday-Saturday: $59 +tax/night Sunday-Thursday: $39 +tax/night Group Code: Mention “HMRA” when booking to receive discounted rate Cut-Off Date: 2/28/15

Grand Hotel

21st St & Oceanfront 800-447-6779 3/6 & 3/7 $89/night 3/8 & 3/9 $69/night *+tax

Hilton Suites

32nd St & Oceanfront 866-729-3200 For 3/6-3/7 rate $159/night For 3/8-3/9 rate $109/night *+tax

Holiday Inn Oceanfront

67th St & Oceanfront 800-837-3588 For 3/6-3/7 rate $74/night.

For 3/8-3/9 rate $49/night *+tax

17th St & Oceanfront 866-627-8483 For 3/6-3/7 rate is $119/night For 3/8-3/9 rate is $69/night* +tax

La Quinta Inn & Suites Ocean City

106 32nd St 410-289-5762 $89, weekday and $119, weekend

Ocean1 Hotel & Suites

101 N Atlantic Ave 410-289-6881 $69 side view; $89 Oceanfront *+tax

Park Place Hotel

Btwn 2nd & 3rd streets on Boardwalk 888-212-7275 3/6 & 7: Oceanfront $89/night, Bayview $55/night 3/8 & 9: Oceanfront $55/night, Bayview $45/night *+tax

Princess Royale Hotel

91st St & Oceanfront 800-476-9253 3/6-7 Ocean & Pool View $89/night; Oceanfront Suites $109/night.

3/8-9 Ocean & Pool View $69/night; Oceanfront Suites $99/night *+tax

Quality Inn Boardwalk

17th St & Boardwalk 800-837-3584 For 3/6-3/7 rate $65/night For 3/8-3/9 rate $49/night *+tax

Quality Inn & Suites Beachfront

410-289-1234 3/6–7: $69/night-standard; $89/night-oceanfront; 3/8–9: $49/night- standard; $69.nightoceanfront. Group code: “LHMRA” *+tax; king and double-double rooms available

Quality Inn Oceanfront

54th St. Oceanfront 800-837-3586 For 3/6-3/7 rate is $69/night For 3/8-3/9 rate is $49/night *+tax

Sea Bay Hotel

60th & Coastal Highway 410-524-6100 Standard Rooms (Double/Double/Sofa) Weekday: $49.95/night +tax Weekend: $59.95/night +tax Also receive two $8 vouchers to the Sea Bay Cafe for breakfast or lunch daily

Sleep Inn & Suites

11 N Baltimore Ave 443-664-4020 3/6&7: $99/king; $109/2 queens 3/8&9: $79/king; $99/2 queens Includes complimentary breakfast. *+tax

FOODSERVICE MONTHLY

The Newsmagazine Foodservice Professionals Rely On

FEBRuary 2015 n 19

ASSOCIATION NEWS RAM

Ready or Not, 2015 Is the Year for ACA Action

T

wo years ago I wrote servers, bartenders, about the Affordable hostesses and anyone else Care Act (ACA) and who works more than 30 how restaurants hours a week, not just needed to prepare your managers. themselves for complying If you have ownership with this new mandate. in multiple businesses, After postponements keeping each business of deadlines, slowly under 50 FTE’s does published regulations and not let you off the hook.

by Marshall Weston other delays — it is now Under the definition of President & CEO time to get ready. Don’t “Common Control” you Restaurant Association bury your head in the must combine all of the of Maryland sand any longer; this is businesses together when the year to take action. you calculate your FTE’s.

I’ve spoken to some restaurateurs Many restaurateurs are surprised to who are holding on to the hope that learn that they are over 50 and even the ACA will be repealed in the near 100 FTE’s when they combine their future. Sweeping Republican wins restaurants and other businesses in last November and the US House which they are owners. of Representatives recently passing To determine whether Common a bill that changed the definition Control of multiple businesses

“One can hope, but the reality is that it is highly unlikely definitive action will take place before this law goes into effect.”

to offer health insurance to your other consultants that you’ll need to full time employees. There are no make this transition. The Restaurant deadlines to meet and there will be Association of Maryland can also no penalties under the ACA law. help you understand what these Don’t delay any longer. Educate regulations mean specifically for yourself on what the ACA means your restaurant. to your business and prepare Making good ACA decisions in CFESA Direct Ad 2009 20/3/09 10:48 AM Page 1 to meet the deadlines. Seek out 2015 will set you up for successful assistance from your current health compliance in the future. insurance carrier, tax advisor, payroll processing company and any

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of full time to 40 hours a week are helping to fuel this hope. One can hope, but the reality is that it is highly unlikely definitive action will take place before this law goes into effect.

If you have more than 100 Full Time Equivalents (FTE’s) in your businesses, then you should have already been prepared to take action in 2015. This is the year that you are obligated to offer an affordable health care plan to all of your full time employees. Remember, under the ACA any employee who works more than 30 hours a week is considered full time. You’ll need to offer insurance to your cooks,

affects your FTE calculation, check with your tax adviser and the attorney who assisted in setting up your form of business organization.

For those restaurants and businesses that employ between 50 and 99 FTE’s, you will be obligated to offer affordable health insurance starting in 2016. Therefore, you should allocate time in 2015 to conduct a “measurement period” to determine which employees are full time and which are part time.

According to ACA regulations the measurement period can be 3, 6 or 12 months, so this is the year to do so.

If your business has fewer than 50 FTE’s you are not obligated

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20 n DECEMber 2014

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FoodService Monthly

SPECIAL REPORT: INSIDE BUILDING RESTAURANTS

Five Reasons Why Restaurant Construction Business Is Like No Other

Y

looks easy … from afar. ou may ask, “How Not really. different can building There are many reasons restaurants be from why that is so. Let’s look at any other type of five of them. construction project?”

The short answer is – a lot.

Number One During my 20-year It requires sticking to a career in the construction tight time schedule. business, I’ve successfully We build fast-food BY osman yazgan, president completed residential restaurants from groundItek construction re-modeling, new home, up with all the site work, retail and government utility work and the actual construction projects in addition construction, all within only 70-toto our primary business; restaurant 90 days. A full-service restaurant on construction. the average takes 93 working days Each has its own challenges and to build. Of course these numbers each demands a different kind of may go up or down depending on expertise and skill set. But building the size of the restaurant. a restaurant is a different challenge Restaurant owners are small altogether. Many contractors business owners. They spend a lot underestimate the complexities of of cash upfront to open a restaurant restaurant construction because it and train new employees. For them,

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each day spent for construction is yet another day of lost revenue. That all adds up to a lot of money in a hurry. Thus new restaurants have to be built quickly to minimize that loss. And that requires sticking to a tight building schedule.

Number Two You have to find the right qualified subcontractors.

Finding a good, reliable subcontractor for a construction project is a difficult challenge for every general contractor. But finding a good subcontractor who is specialized in restaurant construction is even more difficult.

Since timing is an important factor in restaurant construction, the subcontractor must be willing to work long hours, even over the weekends without increasing the cost. They must be familiar with kitchen equipment, the ansul system and exhaust system construction.

They must be able to work in a tight crowded environment without causing any delays. It’s not easy to find subcontractors like that unless you’ve already formed your own crew through the years, working together closely on restaurant construction projects.

Number Three It’s difficult to find the right job superintendents and project managers who know restaurant construction inside out.

Since this is a fast track project which requires a lot of advanced scheduling, day to day updates, very clear, frequent and one-on-one communication, the superintendent and the project manager must know how to handle this speed. To keep up with the sub-contractors working long hours, these individuals must also be able to work the same hours and turn the project around quickly.

Number Four The kitchen equipment and the

HVAC system require a different and careful approach when building a restaurant.

Unlike any other commercial construction, restaurant construction needs to accommodate the kitchen and cooking equipment which require a special exhaust system and the related electrical work that goes with the ansul system.

This work can be tricky and difficult sometimes for those who are not familiar with how these systems work. Air balance might be a challenging task to achieve, based on the size of the restaurant and the construction style. The kitchen equipment must be installed on time by the right installers to be able to provide the final electrical and plumbing connections on-time, ready for the startup of the equipment.

Number Five Training and getting ready before the opening is easier said than done This is a very expensive and difficult process to pull off without a hitch. New employees arrive and start to get trained in the kitchen, front service desk and the dining room. Managers, cooks, floor employees all get paid but there is no revenue yet for the restaurant owner. The owner keeps the show rolling out of his own pocket while the contractor is trying to complete the final items including those on the punch list, and complete the final inspections.

If you can overcome the first four obstacles discussed earlier, this fifth challenge gets a little easier to handle and the owner’s initial outof-pocket expenses are minimized.

Overall, finishing a restaurant building on time and within budget requires the kind of expertise and proven track record that you’ll find only in a contractor specializing in restaurant construction and who’s been doing it for decades. Buyer beware.

Your table’s not fully set without Culinary Classics. ™

French Banquet Rolls (order code: 952970) Ooh la la! A traditional and flavorful roll designed to perfectly complement your luncheon or dinner service, whether it’s chicken salad or prime rib.

German Rye Rolls (order code: 952971) Caraway seeds give texture and flavor to this European-style table roll.

Cracked Wheat Rolls (order code: 952974) Nutrient-rich, cracked wheat is made from whole raw wheatberry kernels.

Eating healthier never tasted so good!

San Francisco Sourdough Rolls (order code: 950221) Simplistic in its ingredients, the sourdough creates a wonderfully complex taste.

Savory Russian Pumpernickel Rolls (order code: 952972) Course and fine rye flour combine with tiny bits of onion to create a beautifully dark roll with a wonderful aroma.

Hearty Multigrain Rolls (order code: 952976) Wholesome and hearty multigrains combine deliciously, making this roll a pantry must-have, whether you’re serving egg salad or salmon.

Whole Grain Rolls Made with Honey (order code: 952973) Oh, what a sweet and delicious way to incorporate whole grains into your healthy lifestyle meal planning— breakfast, lunch or dinner.

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Sesame rolls, poppy rolls and plain rolls make up this assortment.

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601 South Caroline Street Baltimore, Maryland 21231 www.hsbakery.com 410.276.7254

22 n FEBRuary 2015

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FoodService Monthly

THE LATEST DISH

Logan Circle Welcomes Italian Warmth … Sette Osteria Opens Soon

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ette Osteria plans Oak, slated to open in the to open this March Navy Yard area at 909 New in the Logan Circle Jersey Ave SE … Brixx space formerly Pizza is slated to open in occupied by Mcafe bar Clarendon next to Nam at 1634 14th St, NW. Viet … J ‘N G Tavern, a Owner Iraklis Karabassis burger place with lots of also has a Sette Osteria in beers on tap, will open Dupont Circle and Café in Petworth, from the Milano in Georgetown. folks who brought you

by Linda Roth Chef Nicola Sanna will Jackie’s and Bar Charley feature house-made pastas … Another fast casual and southern Italian pizzas. The pizza concept, Mod Pizza from dining room seats 72, with a 30-seat Seattle will open at Silver Spring’s private dining space. The outdoor Ellsworth Place … Kin Da Thai and patio will seat 45.

Sushi will open in Takoma Park where Takoma Bistro used to be.

Owners also operate Aroi Thai in C-C-Changes DC’s Bloomingdale neighborhood.

Could Robert Wiedmaier’s culinary tribute to fine dining, Openings Update Marcel’s, possibly get better? In design: yes. Local designer Charles Ted’s BULLETIN will open W. Craig, who worked with Robert its Gaithersburg location on and Polly Wiedmaier on their own February 9, making it the second home, was tasked with creating a matchboxfoodgroup restaurant new design that is lighter, brighter in Montgomery County. There is and festive. There’s new carpeting, a matchbox open in Rockville on new sheer curtains, framed silk Rockville Pike … This 160-seat Ted’s scarves designed and signed by Art will feature a train theme inspired Deco master Erté, plush high-back by the original Gaithersburg train leather chairs, starburst-chandeliers station, a historic landmark that and new Rosenthal china bearing was built in 1884. The restaurant Marcel’s familiar logo. The popular, will also have a 40-seat outdoor private table 25 is now completely patio … SER (stands for Simple enclosed by floor-to-ceiling drapery.

Easy Real), a Spanish-themed restaurant, is aiming for an early Mike Isabella is expanding February opening in Ballston, as the his Greek concept Kapnos into winners of the Ballston Restaurant Bethesda. Kapnos Kouzina Challenge … Pizza Studio, the (“kitchen”) will open this summer fast-casual build-your-own pizza at 4900 Hampden Lane, where concept, plans to open in Baltimore’s Vapiano used to be. The Bethesda Charles Village in mid-February outpost will feature more home-style and its first DC location, at Dupont Greek platters meant for two to four Circle’s 1333 New Hampshire Ave, people.

NW, is slated to open by the end of February or early March.

Quick Hits Seven Hills Pizza is slated to open in DC’s Palisades neighborhood near BlackSalt, where Marvelous Market was … Derek Brown’s empire will expand once again with the addition of Scarlet

Stanton & Greene will open at 319 Pennsylvania Ave SE where Pour House was on Capitol Hill.

Owners include Sonoma’s Eli Hengst and Jared Rager as well as August Paro of Beuchert’s Saloon.

The menu is brought to you by

Christophe Poteaux and Alexandria Mayor William Euille at the recent Bastille opening party. executive chef Josh Hutter and chef de cuisine Damian Brown.

The cocktail program was created

by Erik Holzherr of Wisdom and Church & State. The 180seat restaurant is named after Capitol Hill’s Stanton Park and the Revolutionary War General Nathanael Greene statue. A Q1 2015 opening is targeted.

Founding Farmers plans to open its next restaurant in Tysons Corner at 1800 Tysons Blvd this month. The 262-seat restaurant, serving breakfast, lunch and dinner, is designed by GrizForm Design Architects. It’s owned by a conglomerate that includes the North Dakota Farmers Union and the National Farmers Union.

Chef & Ops Execs Update Table’s chef de cuisine, Patrick Robinson, will now run the kitchen in the Shaw neighborhood restaurant, taking over from Frederik de Pue. Table will continue to emphasize seasonal dishes. Frederik will focus on his catering operation, 42 Degrees.

Pizza Studio has hired regional operations veteran Scott Black to oversee the Washington, DC and Baltimore locations. Black previously worked as vice president of operations for &pizza and regional director of operations for Noodles & Co. Linda Roth is president of Linda Roth Associates, Inc. specializing in marketing, promotions and publicity in the hospitality industry. Contact Linda at 703-417-2700 or linda@lindarothpr.com or visit her website at www.lindarothpr.com

FOODSERVICE MONTHLY

The Newsmagazine Foodservice Professionals Rely On

FEBRuary 2015 n 23

Around the Region

FRIENDS&SMILes The Fells Point Wholesale Meats team was well represented at StarChefs at Union Market.

Kris Rohr (Guest Services), Kevin Guerrieri (Crab Cake Secret), Susan Porter (Fairfax County Convention and Visitors Corp)

With friends and family on hand at Central, Michel Richard has been honored with the French Legion of Honor.

You never know who you will meet at a CohnReznick event: Mimi and Harvey Blonder (HB Properties), Michael Smith, Marty Fletcher

All in the

Family

Henry Pertman (center) of CohnReznick with the Towson Hot Bagels team Gennaro DiMeo, Ciro Scotto, Jason Week, Tony Scotto

Hank Bamberger of Martin Bamberger Company has been a leader in foodservice equipment as a family owned and operated business for over 60 years

Katie, Jeremy and Jackson Anderson.

Jeremy, chef at Airlie in Warrenton Va., a hotel and conference center, brought the family when he cooked at the Virginia Wine Festival.

24 n FEBRuary 2015

FoodService Monthly

The Newsmagazine Foodservice Professionals Rely On

WHINING ’N DINING

Atticks Takes Steps to ‘Grow & Fortify’ Wine and Beer Industries

T

he Maryland the industry,” said Ben Wineries Savage, chief marketing Association’s officer at Flying Dog (MWA) Kevin Brewery, and president of Atticks has launched a the Brewers Association of new management firm Maryland. Congrats Kevin! aimed at supporting GrowandFortify.com and strengthening businesses/associations by Major congrats to Andy providing organizational, Norris, owner of Bertha’s

by RANDI ROM management, special Mussels in Fells Point event planning, legislative and Celeste Corsaro from direction and strategic development The Plant Bar in Belvedere Square assistance. Grow & Fortify, LLC … he put a ring on it! I expect that was started to help businesses in the Downtown Diane and I will be agricultural, agri-tourism and food flower gurls! No pressure … systems arenas. In 2002, Atticks was hired to lead the Maryland Wineries What’s New Association and succeeded beyond Ra Sushi Bar introduced a new, expectations in expanding the seasonal menu. Featured dishes association. include Chili Garlic Shrimp (yum), Seared Ahi Tuna, Red Heart Roll The board of directors for the and tasty drink concoctions. Blue MWA endorsed Atticks’ proposal to Ghinger Martini anyone? Ra Sushi launch Grow & Fortify, and agreed Bar is located at 1390 Lancaster to join as the firm’s first client.

Street in Harbor East. RASushi.com “When Kevin joined the Maryland Wineries Association, there were just 12 wineries in the state and a lot of work was required to grow the industry,” said Rob Deford, proprietor of Boordy Vineyards.

“Now, there are over 70 wineries throughout the state and that list continues to expand. Kevin galvanized the industry, achieving major legislative changes and launching marketing programs that have advanced Maryland wine.”

Also joining the client roster for Grow & Fortify, LLC is the Brewers Association of Maryland. “We saw what Kevin has done for the wine industry over the years and we were impressed! We have lots of members with varied experience and need someone who can band everyone together and provide one voice for

On Monday February 9, The Iron Bridge Wine Company will host a special wine event featuring Dario Pennino from Mastroberardino Winery in Campania, Italy. Pre-paid ($35 per person) … reservations are required.

For more info: IronBridgeWines.com

Valentine’s Day Suggestions Whether you’re single, plural, perusing or impressing – if you’re looking for a great, restaurant for Valentines’ Day – here are a few of my personal faves: ❤ The Milton Inn, in Sparks— casual in the c. 1740 Lounge or romantic in the Hearth Room.

TheMiltonInn.com

Reach restaurateurs. Advertise with us!

Contact Lisa Silber at 703.471.7339

❤ I love me some Café Gia CafeGia.com

will include traditional Nepalese and Indian dishes including Chicken Tikka Masala, Momos Nepali and lamb chops. Mohan Thapa, owner of Himalayan Bistro, jumped at the opportunity to join the Federal Hill neighborhood. “I could not pass up the opportunity to be so close to both the Horseshoe Casino and the Inner Harbor,” he said. “1030 Light Street is the perfect location for Himalayan Bistro and we hope that both Baltimore locals and visitors will enjoy our restaurant and cuisine.” With construction already underway, Himalayan Bistro is expected to open in March 2015.

❤ Tio Pepe. Shrimp in garlic sauce.

So OMG! TioPepeBaltimore.com

Goodbye

❤ Fells Point: Pierpoint. Corn and crab chowder. Nuff said.

Pierpoint.com ❤ If you’re looking for outstanding mussels — head on over to Bertha’s. Berthas.com ❤ All things beer-cross the street to Max’s Taphouse. Maxs.com ❤ Canton: Langermann’s. Shrimp & grits. Done. Langermanns.com ❤ Little Italy: Da Mimmo’s!

DaMimmo.com

❤ Sotto Sopra. Special, intimate atmosphere. SottoSopraINC.com ❤ Hampden: Grano Emporio.

Gluten free pasta dishes available.

Yum. GranoEmporio.com ❤ Columbia area: The Highland Inn. Casual fine dining. Lobster, bacon, mac & cheese anyone?

HighlandInnRestaurant.com ❤ Baldwin’s Station. Converted 1800’s train station. Love it.

BaldwinsStation.com ❤ Arundel Mills: Vivo Italian Kitchen and Wine Bar in the Hotel at Arundel Preserve. Casual Italian. VivoTrattoria.com

Coming Soon Himalayan Bistro, specializing in fine Nepalese and Indian cuisine, will open at 1030 Light Street in Federal Hill in Spring 2015. Chef Danny Lamichhane, who has more than 20 years of experience working in Indian restaurants, will lead the kitchen. Himalayan Bistro’s menu

Chazz: A Bronx Original, a Harbor East pizza restaurant co-owned by the actor Chazz Palminteri and the Vitale family, owners of Aldo’s in Little Italy, has closed its doors after three years.

I read about the closing on Sergio Vitale’s personal Facebook page. I don’t know why it closed, although The Baltimore Business Journal has reported that a court filing was made last month in Baltimore City Circuit Court by one of the restaurant’s vendors. It’s always difficult when a business closes, especially in small town/big city Baltimore. My suggestion? Go to Aldo’s Restaurant and show your support for the Vitale family who, by the way, are honoring Chazz gift certificates at Aldo’s beginning March 1. AldosItaly.com Randi Rom is a Baltimore special events planner, marketing and public relations maven, freelance writer and head of R.J. Rom & Associates. Have a hot scoop? Contact Randi via email at randirom@comcast.net or phone at 443-691-9671.

foodservicemonthly

FOODSERVICE MONTHLY

The Newsmagazine Foodservice Professionals Rely On

FEBRuary 2015 n 25

Balti-MORE

Voltaggio’s Second Family Meal Opens

Graeme Ritchie and Bryan Voltaggio (black aprons)

C

by Dara Bunjon

hef Bryan Voltaggio and his partner Hilda Staples opened their second Family Meal, their seven-day-a-week, breakfast, lunch and dinner family dining concept in Baltimore City at the end of Pier 4 at the Inner Harbor.

Current plans for expansion of Family Meal include a total of four, with two in the works in Virginia: Ashburn and Richmond. Visitors, both Baltimoreans and tourists to the waterfront get to taste Voltaggio’s unique approach to the classics.

Dara Bunjon: Dara Does It – Creative

family meal 621 E pratt street End of pier 4 Baltimore, md 410-601-3242 baltimore.voltfamilymean.com Solutions for the Food Industry offers a myriad of services: public relations, social media training and administration, freelance writing, marketing and more. Contact Dara Bunjon at 410-486-0339, info@dara-doesit.com or visit www.dara-does-it.com, Twitter and Instagram: @daracooks Listen to her Dining Dish radio program on Baltimore Internet Radio.

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26 n FEBRuary 2015

The Newsmagazine Foodservice Professionals Rely On

FoodService Monthly

MODERN BUSINESS SOLUTIONS

Three Strategies for Gift Card Redemption

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elcome to your server say, “Happy February, the New Year, thank you for month all those your business, there is $5 cards you sold over put back on your card for the holidays come back to your next visit!” You are haunt you! showing appreciation, and Through the next several providing an incentive for months, your customers that customer to come will be presenting the gift back. If the customer has cards they purchased/ come in with a friend,

by HENRY PERTMAN also give that friend a $5 received for the holidays for payment. Restaurant card and invite them back. management should view this as an They will absolutely tell their friends opportunity to increase the number about the nice gesture. Lots of bang of visits for returning customers. for your buck!

Here are three strategies to entice customers to return beyond the one Strategy 2 time usage of the gift card.

In the case where cards are presented and they still have value Strategy 1 after the bill is paid, there is another Should the full balance be paid opportunity to provide an incentive. and the card swipes to $0, have Let the customer know that if they your staff load $5 on that card, use that card today, and add $20 to return to the presenter and have its value, $25 will be added, instead

“Get your cash flow flowing, make your customers happy and impress them with your service.” of the $20 they pay for. Alternately, today and today only (or only in February, however you decide), if they purchase a new $20 card, you will add $5 to their card for no charge! Buy a $50 card, and you will add $15 to their card. You get the idea. Get your cash flow flowing, make your customer happy and impress them with your service.

Strategy 3 Valentine’s Day has hit the books. Reservations for two are flowing in from your website, your phones are ringing off the hook, and you are booked! After the rose is presented to the table (after the check), present a gift card in a lovely envelope and let them know, similarly to the other strategies above, that Valentine’s Day at your restaurant is Magic.

Miraculously, if they add a gift card to their check at the end of the service, with a minimum of $25, then the glass of champagne is on the house today (or dessert, or an appetizer … you decide). If your staff is admirably trained, then a

verbal explanation is in order. At the very least, professionally produce a promotional postcard explaining the gift card options and drop it gracefully with that special rose.

Make them feel special and then wow them with your food and service.

The cards keep coming in, but this year, there is improved cash flow, improved customer satisfaction, improved customer perception, and you now have created a cycle where gift cards are not just for special occasions, but rather part of your overall marketing, and … drum roll … your success!

Henry Pertman is Director, Hospitality Consulting at CohnReznick. Located in the firm’s Baltimore, Md. office, Henry specializes in front- and back-of the-house management and training, business analytics, point-of-sale maximization, hospitality marketing, food and beverage controls, inventory management, customer service training, and kitchen flow. 410-783-4900, henry.pertman@cohnreznick.com

Tasty bytes at foodservicemonthly.com

FOODSERVICE MONTHLY

FEBRuary 2015 n 27

The Newsmagazine Foodservice Professionals Rely On

FOOD SMARTS

Back to Basics: Temperature Danger Zone … For Real

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ometimes, we have the food to make it safe to go back to basics at four hours. The only to get things right. corrective action available This is true with food is to discard the food at the safety as well. Although, accumulation of four hours it is not the most exciting in the TDZ. In contrast (this subject, we must always still always amazes me), strive to keep food safe food prepared in-house from contamination, and kept with temperature whether it be biological, control under refrigeration

by Juliet Bodinetz chemical or physical. In at 41°F or lower can be held regards to biological contamination, with a seven day expiration date. the best thing we can do is control Please note that if food is made on time and temperature which means the first of the month, this means basically, keeping food out of room that the food must be discarded on temperature as much as possible to the seventh of the month. The date avoid happy pathogens and growth of preparation counts as the first day. of bacteria.

According to the FDA, the As per the Food and Drug temperature range between Administration, the Temperature 70°F-120°F is considered to be the Danger Zone (TDZ) is the most dangerous part of the TDZ. temperature range between 41°F and When cooling or reheating food, 135°. This translates to our having we are causing the food to go up or to hold cold food to an internal down through the TDZ more than temperature of 41° or below and once. Passing up or down again hot food to an internal temperature through the most dangerous part of of 135° or above. In what I call the the TDZ within two hours is very “magic four-hour rule,” the FDA important when reheating food for states that food must be discarded the purpose of hot holding, or when at an accumulation of four hours. cooling food.

This means at a minimum limit, When cooling food, it is important when holding food for service, a to get through this range as quickly temperature check must be held as possible because the exponential every four hours and should the food velocity of replication of bacteria is temperature measure above 41°F so much faster, i.e. hundreds of times or below 135°F at four hours, your in an hour versus every 20 minutes. only corrective action is to discard This explains why when cooling, we the food. Four hours is really not a must get from 135°F-70°F within long time, when you consider all the two hours. The FDA cooling rule is possible steps in dealing with food a two-stage process. Cool food from throughout its flow from receiving, 135°F to 70° or lower within two storage, preparation, cooking, hours and then continue cooling to holding, cooling, storage, reheating 41°F or lower in the next four hours. and serving.

This means after cooking food, we The purpose of keeping food can’t put hot food directly in the out of the TDZ overall is to avoid refrigerator. We can refrigerate it replication/duplication of bacteria. when it is at 70°F or lower. Again, Generally, one bacteria is capable because we have to pass the food of replication every 20 minutes. To through the most dangerous part of put this in perspective, one bacteria the TDZ, we are limited to only two is capable of becoming a billion hours. That is not a lot of time. That at 10 hours when held at room is why when cooling food, we first temperature (TDZ)! Thus – the divide the food into smaller sections, four hour cut off. Plain and simple: use ice water baths or stir the food There is nothing we can do to fix to dissipate the heat – these are all

actions to facilitate faster cooling.

In all reality, if you can reach 70°F or lower in the first stage of cooling in a “hot kitchen,” in two hours or less, the second stage will be faster in your cold refrigerator. If you don’t reach 70°F or lower within two hours in the first stage, you have to correct it using one of two applicable corrective actions. One, is correct it by correct reheating to 165°F within two hours and then try the cooling process all over again or your other corrective action available is to discard the product.

In addition, when reheating food for hot holding, we must heat all the way from 41°F to 165° within two hours, so that the time spent in the TDZ is minimized. This means when you take food out of the fridge (41°F or lower) and put it on the stove, you have a time limit of two hours to reach 165°F. This is so

important that when reheating food for hot holding, if you don’t reach a minimum temperature of 165°F within the allowed two hours, your only corrective action is to discard the product.

I hope this information helps to better understand the Basics and why to keep food out of the TDZ and how we have to follow time and temperature rules. Please don’t forget to use your thermometer.

Juliet Bodinetz is the executive director of Bilingual Hospitality Training Solutions and has over 25 years industry and training experience. Her team of instructors’ specialty is food safety, alcohol training and ServSafe training in English or in Spanish and writing HACCP Plans in the Baltimore and Washington D.C. Metro Area. www.bilingualhospitality.com, juliet@bilingualhospitality.com or 443-838-7561. For Latest Food Safety Tips: Become a Fan on Facebook or Twitter: @BHTS

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28 n FEBRuary 2015

RAR RESTAURANT ACTIVITY REPORT Editor’s note: The Restaurant Activity Report (RAR) is a lead summary. The information is supplied to readers of Foodservice Monthly by the Restaurant Activity Report and RAR is solely responsible for its content and accuracy.

The list is edited for space.

CURRENT REAL ESTATE TRANSACTIONS, LEASES SIGNED, OWNERSHIP CHANGES AND BUSINESS BROKERAGE ACTIVITY Bluprint Chocolatier Kim and Bruce Gustafson 312-330-5850 Teaspoonllc@gmail.com 1001 King St Alexandria VA 22314 Bluprint Chocolatiers has recently been approved by the Alexandria planning commission. The restaurant in addition to a variety of chocolates, will serve coffee drinks and espresso. Contact number for the owners is 312330-5850.

Emma’s Coffee Shop & Wine Bar Connie Desrosiers 703-819-1858 106 Hume Ave Alexandria VA 22301 A new restaurant called Emma’s Espresso and Wine Bar is expected to open in Alexandria’s Del Ray. The menu plans for the new business call for soups, salads, sandwiches, and cold plates. On-premises beer and wine will also be offered, after 4 p.m. The restaurant is expected to have up to 40 indoor and 18 outdoor seats, for a total of 58.

Restaurant Scott Coleman 804-332-6434 119 E. Grace Street Richmond VA 23219 A new market will be opening adjacent to Perly’s deli in Richmond. The 2,100 sq.ft. market, along with beer and wine, will sell bread and prepared foods. The restaurant has yet to announce an opening date. Contact number 804-332-6434 is for Perly’s deli which shares the same owners.

Barcelona Wine Bar 202-588-5500 www.barcelonawinebar.com 12025 Town Square Reston VA 20190 A new location of Barcelona Restaurant and Wine Bar will open in Reston, Va. They are slated to open in 2015.

Barcelona is a Mediterranean restaurant offering authentic tapas, entrees and specialty cocktails for lunch and dinner. The contact phone 202-588-5500 is listed for an existing location in Washington, D.C. Village Inn Josh and Jessica Bufford 804-525-4525 1308 Gaskins Rd Henrico VA 23238 A new restaurant called Hutch will be opening at the Gayton Crossing Shopping Center in Henrico, Va. The restaurant’s menu will feature upscale American favorites like French Dip with chipped beef and a fried chicken biscuit.

In addition, the restaurant, which is expected to open in late February, will have 80-90 seats inside, a 30-person patio as well as 16 taps devoted to craft beer and 4-8 taps for wine. Contact number 804-525-4525 is for Toast, which shares the same owners.

The Newsmagazine Foodservice Professionals Rely On The Pizza Studio Samit Varma 213-763-6123 info@mypizzastudio.com www.mypizzastudio.com 1333 New Hampshire Ave NW Washington DC 20036 Corporate has confirmed that The Pizza Studio will be opening its first DC/Maryland location in early 2015. The new 3,328 sq.ft. eatery will be located on the ground-floor retail space in this 12-story Dupont Circle office building, 1333 New Hampshire Ave. NW in Washington. The eatery is a fast casual pizzeria where guests can build their own pizza. The eatery uses locally sourced premium meats, and fresh veggies. Contact number listed 213-763-6123 is for the original location 3584 S Figueroa St. Pure Eats 540-812-4919 137 S Main St Culpeper VA 22701 An employee confirmed that a new restaurant called Flavor on Main is coming to Culpeper, Va. The restaurant, which is expected to open in February 2015, will feature a menu that will focus on a variety of steak, chicken and pub fare. Contact number for the restaurant is 540-8124919.

Grotto Pizza Dominick Pulieri 302-227-3567 14th St and the Boardwalk Ocean City MD 21842 Grotto Pizza is planning to open a new 160-seat location in Ocean City, Md. They expect to open in mid-April 2015.

The menu serves a variety of pizza combinations, salads, soups, paninis, subs and sandwiches, burgers, wings and pasta with full bar available. The contact phone 302227-3567 is for corporate at 20376 Coastal Highway, Rehoboth Beach, Delaware 19971.

The Village Inn Jeff Guido 615-256-8500 www.villageinn.com 1509 Cedar Rd Chesapeake VA 23322 The Village Inn will be opening at new location in Chesapeake, Va. in the third quarter of 2015. The restaurant is full service and offers a menu that features comfort food dishes. It will be open 24 hours Friday-Saturday with no ABC available. In addition the 5,000 sq.ft. restaurant will seat approximately 168 people. Contact phone number listed 615-256-8500, is for American Blue Ribbon Holdings, headquarters at 3038 Sidco Drive, Nashville, Tennessee. Franchisee is John Georghiou.

Bluebird Bakery Tom Wellings and Camila Arango 202-525-4903 1550 11th St NW Washington DC 20005 A new eatery called Bluebird Bakery will be opening in a few months located in Washington. The menu will serve almond croissants, pain au chocolat, kouign-amann, pistachio madeleine, and Meyer lemon and poppy seed tea cake. Contact number listed is for After Peacock Room.

Smokehouse Live Jim Foss 1602 Village Market Blvd Leesburg VA 20175 A new restaurant and live entertainment venue called Smokehouse Live is set to open spring 2015 in Leesburg, Va. The restaurant will focus on a menu of barbeque offerings. The restaurant is owned by Pitmaster Hospitality which has recently applied for a trademark.

BonChon Chicken 212-273-9797 www.bonchon.com 1624 Carl D Silver Parkway Fredericksburg VA 22401 Sources report that BonChon Chicken, a popular Koreanbased chicken chain, will be coming to Fredericksburg, Va. The full service restaurant will be 2,400 sq.ft. and will feature a menu of the wings it is noted for, and other

small plate Korean dishes with beer available. They are planning on opening in May. Contact phone number listed 212-273-9797 is for the BonChon Global HQ, 213 W 35th St., #401, New York, NY. Telephone 703-497-8888 is for Woodbridge, Va. location which shares the same owner.

Bagby Pizza Company David Smith 410-605-0444 www.bagbypizza.com 1809 Reisterstown Rd Pikesville MD 21208 An employee at Bagby Pizza Company, confirmed the owner would be opening a new location at The Festival at Woodholme Shopping Center in Pikesville, Md. The menu serves pizza, overstuffed sandwiches served on rustic bread, pastas and salads with ABC. Contact number listed 410-605-0444 is for the original location.

Neo Pizza Leho Poldmae 410-266-7771 www.neopizza.com 216 Harker Place Annapolis MD 21401 A new eatery called Neo Pizza will be opening in January 2015 located at the Annapolis Towne Centre in Annapolis, Md. The menu will serve artisan pizza, fresh salads, gourmet paninis, small plates, craft beer and local wine.

Contact number listed 410-266-7771 is for this location.

Lost Rhino Dave Hoffman 571-291-2083 www.lostrhino.com 22885 Brambleton Plaza Ashburn VA 20148 Lost Rhino Brewing is expanding and will be opening a new location in Ashburn, Va. The new restaurant and brew pub will be similar to Lost Rhino’s current tasting room, although there will be a more expanded food menu, with a full-service restaurant and bar. The restaurant’s menu includes appetizers, pub dishes, a kids menu and dessert. In addition, the restaurant and pub will open in April 2015. Contact number 571-291-2083 is for Lost Rhino location also in Ashburn.

Alma Cocina Latina Irena Stein 410-338-4757 www.almacocinalatina.com 2400 Boston St Baltimore MD 21224 A new eatery in March 2015 called Alma Cocina Latina will be located in the space that once housed Soyombo Grille, in the Can Company building in Baltimore, Md. The menu will serve authentic Venezuelan and other Latin specialties in a modern, visually captivating space with an inventive Latin cocktail menu and wine list. Contact number listed 443-622-1110 is for Irena Stein, the owner at this location.

Bar Civita Liam LaCivita 2609 24th St NW Washington DC 20008 Sources report a new eatery called Bar Civita, will move into the space that once housed Murphy’s in Woodley Park in Washington. The eatery will serve modern American fare, plus Italian, eastern European, Irish, and New England influences with full ABC. Texas Jack’s Barbeque Steve Roberts 2761 Washington Blvd Arlington VA 22201 Texas Jack’s Barbeque is coming to Arlington, Va. The restaurant, which is expected to open in either April or May 2015, will serve classic central Texas barbecue. In addition, Texas Jack’s will be open for lunch, dinner and late night bar service until 2 a.m. As the restaurant is in the build out stage, we will update as contact information becomes available.

FoodService Monthly Hutch Paulo Benavides 804-272-0920 411 N Harrison St Richmond VA 23235 A Japanese restaurant called Hibachi Box is coming to Richmond, Va. The 1,500 sq.ft. restaurant which is expected to open in February 2015 will feature fastcasual Japanese food in the build-your-own-dish style of Chipotle. Contact number 804-272-0920 is for Pepe’s on Midlothian Turnpike which shares the same owners.

Kanoa Latin Cuisine Yofre Blanco 417 W Grace St Richmond VA 23220 Kanoa Latin Cuisine is opening this spring in Richmond, Va. The 2,450 sq.ft. restaurant will serve Latin cuisine with an Italian influence and will offer takeout and lunch delivery. As the restaurant is still in the planning stage, there is no contact number yet.

Caboose Brewing Company

703-865-8580 www.caboosebrewing.com 520 Mill St NE Vienna VA 22180 Caboose Brewing Company is coming to Vienna, Va. Caboose will be an American small plate restaurant focusing on local, sustainable and house made staples. In addition, the restaurant and pub will feature several beers on tap. The restaurant is slated to open in spring 2015.

Sorrento Café Ella 410-242-6474 Ella@sorrentoofarbutus.net www.sorrentoofarbutus.net 5403 East Dr Arbutus MD 21227 The owners of Sorrento Of Arbutus will be opening a new eatery next door called Sorrento Cafe located in Arbutus, Md. The cafe space is being renovated at this time and is expected to open in January 2015. The menu will offer smoothies, breakfast and quick lunch food items, as well as a wide variety of coffees. Contact number listed 410-242-6474 is for Ella, the owner Sorrento Of Arbutus.

The best way to reach Ella is via email at Ella@sorrentoofarbutus.net.

Sammy’s Enoteca Samuel Curreri 410-837-9999 621-625 S Broadway Baltimore MD 21231 An employee at Sammy’s Trattoria confirmed the owner would be opening a new eatery called Sammy’s Enoteca located in Baltimore, Md. The restaurant and wine bar will seat 131, according to building plans, with several different seating sections, including 10 counter seats, 17 seats at the bar and 104 at tables. The new restaurant will offer a full menu, with food crafted to complement the wine selection. The contact number listed 410-837-9999 is for Samuel Curreri, the owner at Sammy’s Trattoria.

Sweet Leaf Arita Matini 703-893-2323 info@eatsweetleaf.com www.eatsweetleaf.com 650 Quincy St Arlington VA 22203 Sweet Leaf Cafe will be opening a new location in Arlington, Va. The cafe serves breakfast, lunch and dinner and is known for made-to-order salads and sandwiches, soups and desserts. In addition, the new restaurant is slated to open in February 2015. Contact number 703893-2323 is for Arita Matini, the owner at Sweet Leaf Cafe 1359 Chain Bridge Road in Mc Lean, Va. No reproduction without express written permission under penalty of law. Published by Restaurant Activity Report, PO Box 201, Willow Springs NC 27592; Office: 919-3460444; Toll Free: 888-246-0551; Fax:919-882-8199; www. restaurantactivityreport.com

FOODSERVICE MONTHLY

FEBRuary 2015 n 29

The Newsmagazine Foodservice Professionals Rely On

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ADVERTISER INDEX 3rd Wave Brewing.................................................... 18 Abuelita.................................................................. 12 Acme Paper & Supply.............................................. 10 AIRECO..................................................................... 7 Alto Hartley............................................................... 6 Barter Systems Inc................................................. 29 Bilingual Hospitality Training Solutions...................... 29 BME....................................................................... 26 Capital Seaboard.................................................... 14 Crab Cake Secret.................................................... 20 Dempsey Linen......................................................... 3

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30 n FEBRuary 2015

The Newsmagazine Foodservice Professionals Rely On

FoodService Monthly

11th Annual MPSI Comes to Sheraton Columbia

T

he 11th Annual Maryland ProStart Student Invitational brings together the top ProStart students to showcase their talent, passion and skill at the Sheraton Columbia Town Center Hotel on February 25-26. The Restaurant Association of Maryland Education Foundation (RAMEF) invites the industry to cheer on the future of the restaurant industry as high school students from around the state as they compete in two

distinct competitions for a pool of one million dollars in scholarship awards. The first place teams in both culinary and management will represent Maryland at the National ProStart Invitational on April 18-20 in Anaheim, Calif.

On February 25, Management teams will compete by presenting newly developed restaurant concepts supported by an executive summary, floor plan, menu, and two marketing tactics to a panel of

judges. MPSI will feature a College and Career Fair both days.

In a brand new category, RAMEF will offer for the first time the opportunity to compete in a Cake Decorating competition. There is not a Cake Decorating category at the National ProStart Invitational but RAMEF decided to open this new category due to popular demand.

Participating competitors will demonstrate their cake decorating knowledge, skills, and creative abilities during the competition through demonstration of skills mastery and the preparation of a two-level 8-inch round cake. Their performance during the practical will be observed and rated by judges from the foodservice industry and colleges and universities.

This competition is designed for students capable of high-level food preparation. The decorated cakes are judged on originality, neatness, frosting technique (application, texture, smoothness, etc.) effective use of color, Creativity, skill and degree of difficulty, overall presentation and appeal.

Culinary teams will compete February 26 by creating a gourmet three-course meal in one hour without electricity or running water using only two butane burners and the equipment and ingredients that they bring with them. Teams may have up to four students each with one alternate. Judges will be scoring each team on proper food

safety and sanitation procedures, proper cooking methods, food taste, team work and menu difficulty. Each team will work on their menu before the competition and submit it to the judges upon check-in on the day of the event.

Each team will be given two butane burners and two eight foot tables to complete their menu.

The teams must bring all of their own ingredients, small wares and preparation equipment necessary to create their menu. Teams must also price their menu to a 33% food cost and demonstrate their knowledge of menu development and pricing in the packet they submit to the judges. The judges will also be scoring each member of the team on their knife skills and poultry fabrication before they begin their menu preparation. The judges for the culinary competition are from leading culinary schools and the foodservice industry in Maryland and around the country. Each student on the top three teams will be awarded medals and scholarships to pursue their culinary education.

The competitions and fair are always free to attend and the public is encouraged to come and cheer on their favorite team. After all the teams have competed on February 26, MPSI will conclude with an Awards Reception featuring local restaurants serving tastings. There will also be a fun raffle and a Vintage ProStart/MPSI yard sale!

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FoodPRO Delivering honesty, TRanSPaREncy and Integrity since 1935 321 East 5th Street • Frederick, MD 21701 • 800.368.2556 • myfoodpro.com

BRING YOUR BEST TO THE TABLE

Quality isn’t an accident. An unforgettable dining experience doesn’t just happen. It’s created by a community – from pasture to plate – that’s dedicated to excellence. Passionate about the details.

Inspired by tradition. Cattlemen and chefs alike bring their best to the table with the Certified Angus Beef ® brand and its superior quality. It’s your solution, from Metropolitan Meat, Seafood and Poultry, delivering the consistency, performance and flavor your customers deserve. We invite you to join us.

Contact our Certified Angus Beef ® Specialist Anton Richards at 800-522-0060.

MetroPoultry.com • JoinOurCABTable.com