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Volume 15, No. 3 n March 2016

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FRIENDS, FAMILY, FANS The new online investor

Tiffany MacIsaac Owner, Executive Pastry Chef Buttercream Bakeshop

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Volume 15, No. 3 n March 2016

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news and information

columns

Looking Back………………………………………………………………………………………… 2 FSM News…………………………………………………………………………………………… 3 A Lesson Learned from Mom and Dad……………………………………………………… 8 Association News OCHMRA…………………………………………………………………… 10 Kitchen Innovations from the NRA………………………………………………………… 15 Association News VRLTA……………………………………………………………………… 20 Special Report: Ozzie Yazgan………………………………………………………………… 30 Association News RAM………………………………………………………………………… 31 Ad Index…………………………………………………………………………………………… 35 Restaurant Activity Report…………………………………………………………………… 36

Sauce on the Side by Michael Birchenall…………………………… 2 Restaurateur’s World by Michael Sternberg……………………… 13 Working in America by Becki L. Young……………………………… 22 Lifework by Jay Treadwell……………………………………………… 24 The Latest Dish by Linda Roth……………………………………… 26 Whining ’n Dining by Randi Rom …………………………………… 28 Balti-MORE by Dara Bunjon………………………………………… 29 Bob Brown Says by Bob Brown……………………………………… 32 Food Smarts by Juliet Bodinetz……………………………………… 33 Modern Business Solutions by Henry Pertman………………… 34

FRIENDS, FAMILY, FANS The new online investor

Tiffany MacIsaac Owner, Executive Pastry Chef Buttercream Bakeshop

on the cover Tiffany MacIsaac is in the home stretch as she moves to an opening of Buttercream Bakeshop. She’s online finishing her capital with a Kickstarter push, a money raising phenomenon. See the story on p. 18 for a segment of the modern restaurant financing. photo credit: Tiffany MacIsaac, Sweet Root Village. Inset photos: Mints S’mores and Gold Drip Cake: Abby Jiu Photography; and Strawberry Sweets: Katie Stoops 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.

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SAUCE ON THE SIDE Michael Birchenall

Old Fogy 2.0

ere I am in 2016 reflecting on how I got “here from there.” A few years ago I wrote about fearing the idea of becoming the old fogy in the room of young people … especially those that do some version of the same food writing gig that I have. I mean really … who are these bloggers, Twitter regulars, Instagram photographers and Yelpers. In my mind, I have embraced it all. I may be the slowest texter, Instagram poster etc. but I have my iPhone and iPad cranking out what it can with my contributions. I was sitting in Union Market catching up with a past restaurateur who now is in a related restaurant field of technology and “disruptive” products for the modern operator. I am older than my friend (like I am in almost any group) but he can relate to some of my experience and when we talk about the hospitality world in DC, we can go back 20-30 years. I hadn’t seen him in years (both of us could not remember when) and we talked for two and one-half hours over a porkstrami sandwich from Red Apron and a pulled pork sandwich from Andrew Evans’ The BBQ Joint. He started laughing at some point and said we sounded like a pair of old fogies.

OK, here we go again. I am entering the world of Old Fogy 2.0. But first let me take my 10 p.m. meds before I write another word. A sure sign of it all is to look at the reporting at the closing of Posto on 14th Street. It was as if dining began in 2008 when the restaurant opened. And there was the statement in one article I read that nothing lasts forever. I think of Jean Luis Palladin and my understanding that his influence lasts forever … oops, an old fogy interpretation. I looked into my past to see if I could define a moment of establishing my core values for hospitality. It was in the early 1980s and I was a young food and beverage manager for a small Hilton in Akron, Ohio. I was on the plane to Chicago for the National Restaurant Association Show. I picked up in the airport a copy of Tom Peters’ In Search of Excellence. Immediately as I worked through the book in flight, I was overwhelmed by the concept, the challenge, the passion. I was hooked and have worked toward excellence going forward. So, I’m all in for engaging in my world of Old Fogy 2.0. It’s not a bad place to be … especially if I achieve a taste of excellence along the way.

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Edward Attman

Food Values … Food Waste

The news of the loss of one of our foodservice leaders Edward Attman, founder of Acme Paper & Supply, at the age of 95 saddened me today. It’s easy to rationalize that he lived a long and productive life. He did all of that and more. I just hate to lose another giant of the industry. Mr. Attman would still go into the office and contributed to the company’s success to the end. He was “old school” and instilled in the family members that are highly invested in the company an obvious integrity to keep the company growing and in a key leadership position. Again as the late Marcia Harris used to say about the people she respected and I will repeat once again adding Edward Attman to the list, “He was one of the good guys.”

I hope you will take time to read Dennis Barry’s opinion about food waste and working to resolve the ugly problem of hunger in America. The shame comes in the waste and what could be used for the good of those less fortunate. With FoodBridge, Dennis and our food community have unlocked a way to get the food to the right people. In the next few months, I have it on my schedule to go out with one of the non-profits that is benefitting from the work being done. I have seen the videos, the photographs … but nothing will be like going to Baltimore in person to help and share the experience with our readers. Stay tuned.

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Volume 15, No. 3 n March 2016

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Michael Birchenall Lisa Silber Electronic Ink Contributing Writers Contact

Editor and Publisher michael@foodservicemonthly.com Sales Manager lisa@foodservicemonthly.com Design and Production fsm@eink.net Dennis Barry, Juliet Bodinetz, Bob Brown, Dara Bunjon, Andrew Kline, Genevieve LeFranc, Celeste McCall, Henry Pertman, Randi Rom, Linda Roth, Michael Sternberg, Jay Treadwell, Becki Young phone: 703-471-7339 email: info@foodservicemonthly.com fax: 866-961-4980 web: www.foodservicemonthly.com

Foodservice Monthly is published by Silver Communications, Corp. The FSM mission is to provide the Mid-Atlantic foodservice professional with news and information in an informed, imaginative and insightful newsmagazine. Foodservice Monthly assumes no responsibility for material submitted to us. All information contained in this publication is believed to be accurate. No part of this publication may be reproduced in whole or in part or transmitted in any form without prior permission from the publisher of Foodservice Monthly.

2 | MARCH 2016

Edward Attman and the Acme Paper & Supply Co. Celebrate I knew I had this photo in my archive … and I remember the joy of celebrating excellence and a job well done as Acme Paper and Supply was named the Allied Member of the Year in 2006 by the Restaurant Association of Maryland. Ron Attman told me when I shared the photo with him, “He was very proud of that moment.” —Michael Birchenall

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FSM NEWS

NRA Unveils 2016 Restaurant Forecast

Restaurant industry to navigate continued challenges

he National Restaurant Association (NRA) projects that restaurants in 2016 will post sales of $782.7 billion and employ 14.4 million people in more than 1 million locations. The 2016 Restaurant Industry Forecast reveals that the U.S. restaurant industry will remain the nation’s second-largest private sector employer, providing career opportunities for 1 in 10 working Americans. “Though the overall economy is trending in the right direction, the operating environment isn’t without challenges going into 2016,” said Hudson Riehle, Senior Vice President of Research for the NRA. “With overall tightening in some labor markets, we’re seeing recruitment and retention making a comeback as a top challenge for restaurant operators.” Top restaurant industry trends for 2016 include:

backgrounds have the opportunity to achieve the American dream of owning one’s own business. The restaurant industry is home to a growing number of women-owned and minority-owned businesses, where many current owners started their restaurant careers at entry level. Eating-and-drinking-place firms owned by women and minorities continue to grow at a faster rate than the overall industry.

smartphone, a growing number say they would use – or are already using – that option when available, and the trend is expected to keep its trajectory through 2016.

Moderate sales growth

American foodie 2.0

The restaurant industry will see its seventh consecutive year of real sales growth in 2016. Substantial regional variations will continue, reflecting local business conditions. The long-term trend of quickservice sales growth outpacing tableservice sales growth will also maintain its momentum, along with strong growth of snack and nonalcoholic beverage bars.

The typical restaurant guest today is not the same as the typical restaurant guest 20 years ago. Having essentially grown up in restaurants, younger generations have a very sophisticated world-view when it comes to food. Restaurant operators say guests have

Not all smooth sailing

Technology growing pains

Restaurant operators will face a number of headwinds in the 2016 business environment. From legislative and regulatory pressures and moderate economic growth, to labor cost increases and cybersecurity, both new and old issues will challenge profit margins and muddle operating procedures.

Labor pool getting shallower Recruitment and retention of employees will re-emerge as a top challenge for restaurant operators, as a tighter national labor market means greater competition with other industries for employees. Workforce demographics are shifting to include a greater proportion of older workers while the younger labor pool is shrinking.

Everybody’s business The restaurant industry has always been one where people from all foodservicemonthly

The availability of technology options is starting to move from novelty to expectation among many consumers. In the race to be techforward, new systems are popping up in more places as guests say they want to use them. However, two in five consumers say that technology makes restaurant visits and ordering more complicated, indicating that perhaps not all these new systems are as user-friendly as they could be. Restaurants will be focusing on closing that divide in the year ahead.

higher expectations of their dining experience and pay more attention to everything from diet-specific food, to sustainability, to food sourcing and production than even just two years ago. Operators will carefully balance how to cater to these precise tastes without becoming too niche or alienating more mature guests. For more information on the 2016 Restaurant Industry Forecast, including graphics and video, visit Restaurant.org/Forecast Source: NRA

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Mobile payment gaining acceptance Few technologies are advancing faster than payment platforms. Security and convenience are converging in mobile payment systems, with a number of wallet apps and devices entering the market. Although a majority of consumers remain on the fence about paying for meals via

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FSM NEWS continued

Acme Paper & Supply Company Announces Passing of Edward Attman Acme Paper and Supply Co. announced the passing of its founder, Edward Attman. Attman died of natural causes on Tuesday, February 2 at the age of 95. A lifelong Baltimorean, Attman was born in 1920 to Henry and Ida Attman. His parents founded the famous Attman’s Delicatessen, one of the country’s oldest delis. After serving in World War II, Attman’s mother encouraged him to go into business with a non-perishable product. He saw potential in the paper distribution industry and in 1946, he and his wife Mildred founded Acme Paper in a 1500 square foot garage. He named the company “Acme” so they would be listed first in the phone book. Since its founding, Attman led the company through many stages of

growth. They expanded into several related divisions, from restaurant equipment and supply and janitorial equipment and supply to retail and industrial packaging. Today, they are among the nation’s largest suppliers of packaging, equipment and supplies. Because Attman gained much of his business experience working in his family’s deli, it was important to him to have his children learn about this business world the same way. Each of his four sons started working at Acme Paper during their early teenage years and three of them chose to make careers at Acme. The tradition of the family business has even continued to the third generation. His four grandsons also work in the business today. “We are all devastated at the passing of my father, Ed Attman,” says Ron Attman, vice president of Acme Paper. “He was an innovative

thinker, savvy businessman, and a loving father. Even in his 90s, he still came into the office every day and contributed his ideas for Acme’s future. My brothers and I and our children are proud of have worked alongside him and will work tirelessly to live up to the high standards that he set. His legacy will live on.” In addition to his sons, Attman is survived by one brother, nine grandchildren, and eight greatgrandchildren.

Educated Eats Scholarships Now Accepting Applications! Education and training are vital to the success of rising culinary stars. The Restaurant Association Metropolitan Washington (RAMW) is committed to helping students maximize their potential. For the 12th consecutive year, RAMW’s

Education Foundation, Educated Eats, will offer The Frans Hagen Scholarship to promote the restaurant industry as a career of unlimited opportunity. RAMW’s Education Foundation is now accepting scholarship applications for the 2016-2017 academic year. Individuals who are interested in a career in the restaurant and foodservice industry are encouraged to apply for The Frans Hagen Scholarship. Through The Frans Hagen Scholarship, Educated Eats commits to offer the unlimited opportunity of a foodservice career to qualified individuals. We urge anyone interested in pursuing or continuing education in the restaurant industry to apply for this competitive scholarship. Previous recipients have attended and graduated at the top of FSM NEWS Continued on page 6

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their classes from culinary schools including the Culinary Institute of America and Johnson & Wales. More information about Educated Eats and The Frans Hagen Scholarship can be found at www. educatedeats.org The application deadline is April 15. For more information or questions, email educatedeats@ramw.org.

Save the Date! Nourish Now Presents ‘A Night In Vegas’ June 3

food waste through building strong relationships in the community with philanthropic Join Nourish Now for their 5th annual fundraising gala, “A Night in food providers. Nourish Now redistributes their surplus food to Vegas!” June 3 from 7 – 11 p.m. at those who need it Lakewood Country most. Club in Rockville, NOURISH NOW Attractions include Md. 1111 Taft Street Vegas style table The food recovery Rockville, MD 20850 games, silent auction, foundation Nourish 301-330-0222 raffles, prizes, Now is able to info@nourishnow.org cocktails and amazing accomplish ending food. All proceeds benefit Nourish Now’s efforts to end food waste and hunger in Montgomery County, Maryland and beyond.

Real Food For Kids Culinary Challenge and Wellness Expo Roofers Union Executive Chef Marjorie Meek-Bradley, Washington Post Deputy Food Editor Bonnie S. Benwick and Six O’Clock Scramble’s Aviva Goldfarb will be among the presenters and judges at this fourth annual Real Food For Kids event on Saturday, March 12, 10 a.m. to 2 p.m. Open to the public, attendees can learn about food writing,

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promotion and photography, family meal planning, school gardening and school food. And, everyone will enjoy watching a lively culinary competition among 11 student teams challenged to prepare a delicious and nutritious school breakfast, lunch or snack. Fairfax County Public Schools Food and Nutrition Services Director Rodney Taylor, a pioneer in farm-to-school dining programs, and Executive Chef Paul Davis will present their new specialty salad and sandwich lines for students and teachers as well as sample creative new school lunch dishes. No admission fee. Lunch available for nominal prices. Real Food For Kids is committed to working collaboratively to increase the quantities of healthy foods in public schools and supporting programs that educate students and their families to make healthier lifestyle choices. Real Food For Kids aims to find innovative ways to bring more fresh, less processed foods to students. Go to www.realfoodforkids.org for more information.

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FOOD WASTE SOLUTIONS Dennis Barry

A Lesson Learned from Mom and Dad [Editor’s note: Foodservice Monthly is committed to working with the industry to bring the food waste issue to the forefront. Dennis Barry is a leading advocate to end this American atrocity. We will feature the growing number of foodservice voices working on a solution that can feed and nourish the disadvantaged.]

Fact • 40 percent of the food grown in the United States is not eaten. That is 1.3 billion tons of food! • During the last 10 years, the cost of food is up 42 percent; 8 percent in 2011 alone. • 4-10 percent of food purchased by operations in the United States

is thrown out before ever reaching the plate. Unfortunately, I could go on citing statistics that would make our collective heads spin. I don’t say any of this to impress you. I say this to impress upon you that this is a huge issue for operators, foodservice contracted sales agents (brokers), foodservice distributers and manufacturers. Until recently, the options available to move edible food out of your facility, for any of the above mentioned, was limited. Logistical problems hampered some; recipient company restrictions (weight, type of product and their existing inventory) as well as timing were all contributing to product finding its way to the dumpster, rather than the

table. So many of us want to help, yet we wonder how. How is easier than you think.

FoodBridge FoodBridge is an online, food rescue system that saves food from the landfill and puts it directly in the hands of non-profits feeding our community, all with the ‘click’ of a button. For more information on this 501c3 charity and how they affected more than 130,000 meals in 2015, go to myfoodbridge.org. My heart hurts thinking of the parable our parents recited when, as kids, we didn’t finish the food on our plate … an all too real fact of daily life: “There is someone starving somewhere that would be

grateful to have that.” I assure you, that person is out there. I truly believe that we can “Cherish what has worked ... yet embrace what needs to happen.” FoodBridge is the foundation we can all stand on to do what is right. Donate or direct the food that would be wasted to those individuals who need it and would be grateful to have it. Just like our parents told us they would be. I assure you, they are grateful! DENNIS BARRY has 23 years of foodservice distribution, manufacturer and broker experience. Dennis currently serves on the board of directors with the Restaurant Association of Maryland and the board of directors of U Empower of Maryland. Dennis is currently the director of marketing with H & M Wagner Foodservice in Glen Burnie, Md.

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Qualifying restaurants could save 5% off Chesapeake Employers’ eligible tiers*

WORKPLACE SAFETY IS OUR HOUSE SPECIALTY

Don’t wait for an accident to think about the importance of workplace safety. Chesapeake Employers’ Insurance Company, formerly IWIF, works with restaurants all over Maryland to help reduce accidents and contain costs. To learn more, call your local agent or visit ceiwc.com

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MARCH 2016 | 9

ASSOCIATION NEWS OCHMRA Susan Jones

Ocean City Welcomes Foodservice/Hospitality Trade for Expo

ndustry veterans and newbies will be coming out of hibernation to attend the 42nd Annual Ocean City Spring Trade Expo on March 6 and 7. After a few sleepy winter months in the resort town, this long-standing tradeshow allows buyers and sellers to reconnect face-to-face. In addition to Top Chef Bryan Voltaggio and Congressional Seafood’s demo and discussion on invasive catfish on Sunday, March 7, the Culinary Showcase Stage features, Meet Tessemae’s. Born in Annapolis and raised coming to the shore, the Vetter

brothers, Greg, Brian, and Matt, started their company with Mom’s original recipe. Join the founders and Chef Kristen Dittami as they showcase these Maryland-made dressings, marinades and sauces. The all natural salad dressings and condiments are made with real, wholesome, locally sourced food ingredients. During their cooking demo, you can sample versatile, on trend recipes incorporating these delicious all natural products. Tessemae’s launched in 2009 at the Whole Foods in Annapolis. Added to the Red, White & Brew Stage you will find, “Pasta-

bilities.” Making pasta, sauces and dishes that incorporate wine and beer have never had so many possibilities. Chef Tony Hilligoss partnered with Market First and their pasta extruder will demonstrate endless opportunities with pasta. Come and learn ideas and taste pasta dishes that incorporate beer and wine: IPA’s, Stouts, Sweet Wines, Dry Wines and Ports. The Pasta-bilities are endless … In addition to the educational sessions from TripAdvisor, Comcast Spotlight and CohnResnick, new sessions have

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ASSOC. NEWS OCHMRA cont. on page 12

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been added. Ultra Solar will discuss the difference between solar cells, panels and installer companies, as well as the benefits and ROI of solar energy. Extreme Heat will delve into the threestep process of getting rid of bothersome bedbugs. New products and show specials take centerstage at the Expo. Dogfish Head Brewery will showcase a new brew Romantic Chemistry, a 7.2% ABV fruit forward IPA combining mangoes, apricots and ginger beer. For

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music drinking moments, a Belgian triple clocking in at 9% ABV and has been brewed for Record Store Day. FRESH Creative Cuisine is a manufacturer and market-leader specializing in fresh prepared artisan food products for your “CUISINE-TOGO” food operations. They provide Artisan Sandwiches, Signature Salads, Exquisite Entrees, Snacks and Sides, Desserts and other fine edibles for retail and institutional foodservice. DBS will display Avero, a leading provider of web-based and mobile analytics for the hospitality industry. This system integrates into your POS system and will help to improve server performance, reduce labor costs, increase promotion effectiveness and prevent fraud and loss. Hague Water introduces Nature Wash Advanced Laundry Solution which reduces energy consumption, water use, cycle times, drying times, and extends fabric life. Nature Wash transforms cold water into a powerful cleaning agent by oxidizing normal tap water, injecting a controlled amount of activated oxygen into the wash water, nature’s safest, strongest oxidant and most effective disinfecting agent. In the Dockside Hall, Honey Grail introduces the first and only sweet sparkling 100 percent honey mead in America, which also happens to be the least expensive honey mead on the market.

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Charm City Beverage will showcase Boxed Water, Gundalow – Cold Pressed Juices as well as Wild Kombucha Local/ Small batch Kombucha. Kombucha tea is a fermented drink made with tea, sugar, bacteria and yeast. Kombucha tea is made by adding the bacteria colony to sugar and tea, and allowing the mix to ferment. The resulting liquid contains vinegar, B vitamins and a number of other chemical compounds. Proponents claim kombucha tea can stimulate the immune system, prevent cancer, and improve digestion and liver function. With the explosion of the craft beer market, Market First is excited to introduce their Hospitality Glass “REVIVAL AND RENAISSANCE” beer vessels featuring NUCLEATION which enhances carbonation throughout the entire experience. They will feature 16 and 13.5-ounce styles with optional 8 oz. and 10 oz. gauge lines for higher ABV style beers. Northeastern Supply will display the new ToddPod Shower Enclosures which provide the ultimate outdoor shower for hotel guests. Crafted by bartenders for bartenders, Olmeca Altos 100% Blue Agave Tequila will be shown in Republic National Distributing Company’s exhibit space. Stop by Valley Proteins to check out inside recovery systems for used cooking oil recycling needs. A complete list of new products and show specials can be found on the Expo website’s Attend Link. The Expo is not open to the public, therefore to walk the show floor, you must be a buyer or guest in the industry and you must be 21. Examples are hotel, motel, restaurant, catering, concessions, bed & breakfast, condo/ property management, campground, coffee house, ice cream store, nightclub, liquor store, convenience store, cafeteria, nursing home, schools/ colleges, hospital. Expo management reserves the right to determine if your registration fits these parameters. If you sell to these types of businesses, you would be considered an Exhibitor and must purchase a booth to attend the Expo. foodservicemonthly

RESTAURATEUR’S WORLD Michael Sternberg

The Power of Words, II … Sometimes Less Is More

ront-of-House restaurant teams are sharing information with your guests more than ever before. Restaurant-goers are finding themselves listening to their servers more than conversing with one another. Service dialogue covers communication about specials and menu highlights to irrelevant monologues. Recently my family encountered a tableside guacamole maker who so intensely shared his views on the Carolina Panthers, he absentmindedly put three avocados in our $5 guacamole order. When I first started in restaurants, the expression often advocated to me was “great service is silent service.” Apparently, that is no longer the case as servers inform us that we’ll have an “amazing experience” or inquire about our meals with “Isn’t it yummy?” My advice is to cut out three types of commentaries; the unnecessary, the assumptions, and the insincere. Here are some examples: The Unnecessary – “Are you done with that?” or worse “Are you still working on that?” Starting with the latter, if eating at your restaurant is work, it’s time to start exploring new career options. ‘Nuff said. “Are you done with that?” is a superfluous question. When a server asks me that, I feel like I’m 14, back in the neighborhood with the guys I grew up with hungrily eying my remaining fries. Teach servers and bussers that an outstretched hand, palm up, and a simple “May I … ” gets the point across consistently. Adding a “May I wrap that for you?” is appropriate. (And please, tell your servers to stop handing boxes to the guests to box their own food. It’s called Full-Service for a reason.) If all that’s left on the plate is a memory of the meal and the rest of the table is clearly finished, no words are necessary. The Assumptions – “Just one?” is a particularly shaded question inferring subtext of “Isn’t there anyone that wants to eat with you?” foodservicemonthly

Single diners are important and prevalent especially amongst business travelers. The single diner treated with great respect could become the celebration dinner for ten people next month. Confirming the number in the party is obviously important. Asking “How many in your party?” is a much better than “Is anyone joining you?” Most of the time, the guest themselves will offer “table for 1.” Responding with “Absolutely” or “Delighted to have you” is all that needs to be said. “Your usual?” We all assume that everyone wants to be treated like Norm from Cheers with a regular drink waiting for them on the bar as they take their seat. I’ve seen it cited time and again as exemplifying good service but in actuality, it can cause unforeseen problems. At Sam & Harry’s, we had a 5-day-a-week customer who, during the course of a long lunch, would polish off the better part of a bottle of merlot. He was a great customer (let’s call him John) and well liked by the staff. One evening, John came in for dinner with his wife and mother-inlaw. Wanting to show my appreciation of his patronage, I immediately sent the waiter over with a bottle of his favorite merlot. John responded with a confused look on his face, “I don’t know why Michael sent that over. He knows I don’t drink.” The point of the story is that making assumptions about our guests, even our best regulars, can put them and the restaurant in a compromising situation. Offering “the usual” suggests that your guests drinking habits are frequent and consistent. That might not be the best thing for your guests depending upon who is accompanying them. These errors of speaking too much are not the exclusive territory of your servers. Managers can be just as guilty which brings us to The Insincere. “What can I do to make you

happy?” says your Manager to a disgruntled guest. Your guest is thinking “I came in here happy and expected to be even happier at the end of the meal.” Asking what can be done to make them happy not only implies that the guest is irrationally unhappy but it also puts the manager’s responsibility on the guest. Creating a personalized and thoughtful response shows effort and concern for the guest. A manager bringing over a beautifully arranged assortment of your best desserts with a thoughtful apology will get a significantly better reaction than having the server offer “dessert on the house.” Having a bottle of wonderful Champagne waiting at the table for the party seated 45 minutes past their reservation shows more respect for the guests than offering to buy them a round of drinks. The cost difference is negligible compared to

the impression made. “Here’s a gift card to use on your next visit” is an equally empty gesture unless the initial problem has been addressed in a meaningful manner. Your guests aren’t looking for a free meal. They want a good experience. The gift card is not enough to change their opinion of a poor meal unless it is accompanied by a sincere effort to make things right. To paraphrase your mother, “it’s not the gift card; it’s the thought that counts!” MICHAEL STERNBERG is an awardwinning expert in a wide array of foodservice venues including restaurants, hotels, stadiums, arenas and airports with operations ranging from full-service to grab & go. He is CEO of Sternberg Hospitality, a full-service restaurant and hospitality consultancy, and a principal in Mokja Ventures, an investment fund for creative, scalable restaurant concepts. He can be reached at: michael@ sternberghospitality.com or 703-298-2706.

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MARCH 2016 | 13

FSM PEOPLE

Hyatt Regency Crystal City Names David Carlson Chef de Cuisine

The Hyatt Regency Crystal City has launched a new culinary initiative that includes partnerships with regional farms and providers. The new menu features modern interpretations of southern classics made with seasonal ingredients from local farms such

as Kreider Farms in the Downtown economy and Lancaster, Pa.; Meadow community.” Creek Dairy in Grayson, Bajaj’s Knightsbridge Restaurant David Carlson has joined the Va. and others. The new Group owns and operates eight Hyatt Regency Crystal City team menu items are now restaurants in D.C. including as chef de cuisine. He has always available at the hotel’ s four restaurants in Downtown: had an interest in finding ways to Cinnabar restaurant. 701 Restaurant; Bibiana Osteriaincorporate more locally-grown Carlson is passionate Enoteca; nopa Kitchen + Bar; and produce in menu items. Carlson about cooking with Rasika. has over 15 years of culinary fresh, local ingredients experience and has developed and also sources from Jardenea at Melrose Georgetown Hotel restaurant menus in Florida, Texas David Carlson a number of local and Doha, Qatar. Names Erazo as Executive Chef suppliers including Olli Nelson Erazo is the new Salumeria, in Mechanicsville, Va.; executive chef at Jardenea at Edwards Ham in Surry, Melrose Georgetown Va.; Uptown Bakery in in Washington DC. Hyattsville, Md. and Erazo will oversee all Moorenko’s Ice Cream in food and beverage Silver Spring, Md. for the Georgetown “David is very talented hotel and restaurant in creating delicious as well as catering for dishes that showcase banquets and events local products,” said and the in-room dining General Manager Derrick concept, Sensory Morrow. “Serving great Direct. food and using the best “Chef Erazo is ingredients, has always Nelson Erazo amazingly talented and Conveniently Located Off 95 & 695 in Rosedale, MD been an important we welcome him to part of our Food and Beverage Jardenea at Melrose Georgetown program,” he added. “We are very Hotel,” said Sileshi Mengiste, happy to be able to support the divisional vice president, Luxury farmers in our community in the Division Remington Hotels. process.” “His global culinary influences and creative techniques are the BID Names Ashok Bajaj Person of the Year perfect complement to Jardenea’s The Downtown Business philosophy of creating memorable Improvement District (BID) on dining experiences.” Thursday morning announced their Prior to joining Melrose slate of Momentum Award winners Georgetown Hotel, Erazo served as including restaurateur Ashok Bajaj. the executive chef of Silversmith “Ashok Bajaj is an award-winning Hotel in Chicago, Ill. where he restaurateur many times over oversaw all aspects of the culinary and we are proud to experience. recognize him tonight as Derived from the DePalo & Downtown Person of the French word jardin, SoINnCs. Year,” said BID Executive which means garden, Director Neil O. Albert. the menu at Jardenea FOOD SERVICE EQUIPMENT, PAPER AND CHEMICALS “Ashok’s four Downtown reflects fresh garden restaurants have helped aspects and changes secure DowntownDC’s with each season to reputation as a mirror current regional destination restaurant flavors. haven, elevating the 9101 Yellow Brick Rd., Suite B • Rosedale, MD 21237 • 410-483-1900 • depalo.com HOURS: Monday-Thursday 8:30a-5:15p • Friday 8:30a-5:15p • Saturday 9a-1p local dining scene Ashok Bajaj and supporting

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NATIONAL RESTAURANT ASSOCIATION Kitchen Innovation

NRA Announces 2016 Kitchen Innovations Award Recipients

he National Restaurant Association announced the recipients of the 2016 Kitchen Innovations Awards (KI) honoring forward-thinking equipment and technologies that increase efficiencies and productivity for back-of-the-house operations and benefit restaurant operators. Each recipient and their product will be showcased in the interactive Kitchen Innovations Pavilion at the 2016 National Restaurant Association Restaurant, Hotel-Motel Show, held from May 21 – 24 in Chicago at McCormick Place. “KI Award recipients exemplify the advancements from foodservice industry professionals that solve the complex challenges of day-to-day back-of-house operations,” says Lisa Ingram, Convention Chair for NRA Show 2016 and President and CEO of White Castle System, Inc. The 2016 KI Award recipients reflect the trends and topics most important to foodservice operators today. The 25 selected innovations address operator concerns from labor, energy and water efficiency to food safety, sanitation, crossfunctionality and space-saving.

The 2016 Kitchen Innovations Award Recipients BEVERAGE AIR Versa Cool Portable Walk-In Cooler The Versa-Cool Portable Walk-In Cooler sets up in 5 minutes and pulls down to 38°F in minutes. It offers 105 cu. ft. of storage and a 1,000-lb. capacity diamond-tread floor. When assembled, Versa-Cool is 4’x4’x6’6”. BLODGETT Hoodini The new Hoodini is a selfcontained, ventless hood currently available on Blodgett Mini Combi 6 foodservicemonthly

and 10 pan ovens. The innovative closed, recirculating system removes steam, smoke and fumes, even when cooking raw proteins. The ventless hood frees up valuable kitchen space. CHAMPION INDUSTRIES Ventless Conveyor Warewasher With Heat Recovery The new ventless conveyor with heat recovery from Champion offers a unique combination of a variablespeed fan with an independently mounted heat pump to collect a full 100% of the operating exhaust energy as well as the vapor. The vapor is fully absorbed and the exhaust energy is repurposed to aid in heating the wash and final rinse water. DETECTO Dump Commander Detecto’s new U.S.-made Dump Commander, narrow and mobile enough to wheel anywhere the user needs it, offers mechanical lifting power to dump a commercial trashcan-sized containers into a larger bin. The rechargeable batteryoperated system, which uses a single-column chain-drive lifting mechanism, can be operated by a single person. DUKE MANUFACTURING Modular Production Center Duke’s new Modular Production Center combines advanced ergonomics in a compact footprint. The patented Tri-Channel design provides even cooling across entire depth of the unit due to multiple cold wall construction. Duke’s KOOL refrigeration system holds temps steady in environments exceeding NSF7 ambient kitchen temperature requirements. ECOMARKS PLASTICS Quick Flip Pan Ecomarks has streamlined the labor and materials expense of conventional

paper food-storage labels with the new Quick Flip Pan. The easy-touse polycarbonate pan features an embedded, reusable label—fill it in with a grease pencil and erase with a cloth or paper towel. FOLLETT CORP. Horizon 1010 & 1410 Ice Machines Conventional extruded ice systems

feed fresh water opposite the harvest end and rarely, if ever, flush, but Follett’s new Horizon 1010 and 1410 models introduce fresh water on the harvest end with frequent small volume flushes, reducing scale buildup and producing pure ice with optimal dispensing qualities without wasting water.

NRA KI 2016 cont. on page 16

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MARCH 2016 | 15

NATIONAL RESTAURANT ASSOCIATION Kitchen Innovation

FRANKE COFFEE SYSTEMS NORTH AMERICA A600 Espresso Machine Franke’s new premium-class A600 superautomatic espresso machine combines innovative FoamMaster technology with a patented brew unit and a breakthrough fully-automated clean-in-place system. Additionally, the intuitive eight-inch touchscreen, with both image and video capability, allows the selection of beverages to be set

individually and adapted to exact requirements. GOODNATURE CT7 Countertop Cold-Press Juicer Goodnature has lightened and condensed components to introduce its compact countertop CT7 Press, a new ergonomic cold-press machine built for the single juice bar countertop space. Weighing just 75 lbs. and measuring only 23” deep, the CT7 can produce six juices at a

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time, averaging up to nine gallons per hour. HESTAN CircuFlow Sealed Burner The CircuFlow sealed burner uses a dual-flow valve technology to feed two chambers, a main and a simmer, to achieve maximum turndown ratio. The CircuFlow can produce power as high as 30,000 BTU/hour for searing and broiling and as low as 1,500 BTU/hour for simmering, an impressive 20:1 ratio. KITCHEN BRAINS SCK Food Safety Manager A significant advancement over paper forms and temperature monitoring, Food Safety Manager is designed to simplify labor-intensive HACCP checklists. It combines paperless checklists with wireless automatic temperature monitoring in a single software platform. Manitowoc Foodservice Merrychef eikon e2s The Merrychef eikon e2s is a small footprint, high-speed convection/microwave oven with a new, innovative design with cuttingedge technologies. Innovative placement of the magnetrons and use of air-curtain techniques allow a narrow footprint and cool touch surfaces. Offering best-in-class: speed, heat up and cool down times, energy efficiency, noise level, cleanability and cavity-to-footprint ratio. MANITOWOC FOODSERVICE Multiplex N2Fusion Beverage System Nitrogenized coffee delivers an effervescent consumer experience that incorporates a thick creamy foam head to enhance the taste profile and is a hot new trend for coffee enthusiasts. The Multiplex N2Fusion Beverage System lets the user add nitrogen to a beverage at the point of dispense. The beverage is stored in a refrigerated base and dispensed by the operator/consumer as a nitrogenized/ non-nitrogenized on demand drink.

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MEIKO GreenEye Meiko is raising the bar on water conservation with its GreenEye integrated system for flight-type warewashers. A light coaching system indicates which conveyor belt lanes should be filled for maximum water efficiency. Sensors detect where the ware is, and these lanes are then targeted for optimal delivery of fresh rinse water only where needed. NEMCO FOOD EQUIPMENT RinseWell The RinseWell by Nemco DWC (dipper well controller) turns an ordinary dipper well into a smart, water efficient and sanitary dipper well. Instead of a perpetual flow of water, it circulates sanitizing aqueous ozone while monitoring water quality to determine when fresh water needs to be introduced. Real time analytics are easily accessed and shareable. RATIONAL KitchenManagement System Moving ahead in remote communications, the KitchenManagement System lets operators manage and control up to 30 RATIONAL combi ovens from a central computer. Monitor and control appliances through a Windows virtual control panel, allowing for menu updates, cooking profile changes, HACCP documentation delivery, and power control. RESTAURANT TECHNOLOGIES AutoMist AutoMist is an automated hood, flue, and fan cleaner designed to eliminate the hazardous buildup of grease in food service kitchens. AutoMist replaces manual hood and flue cleaning services by automatically cleaning daily to keep the hood, flue and fan consistently clean, greatly reducing the risk of fire.

NRA KI 2016 cont. on page 17 foodservicemonthly

NATIONAL RESTAURANT ASSOCIATION Kitchen Innovation

STAR MANUFACTURING Rolling Tortilla Warmer The Rolling Tortilla warmer eliminates a critical production bottleneck for high-volume restaurants serving tortillas, flat bread, and pitas. The simple and portable design of this versatile product uses an innovative heated drum and radiant elements to warm tortillas to a target temperature of 160°F in seconds. STRAHMAN VALVES HydroSwivel Sweeper Designed for great flexibility and maneuverability in low, tight spaces, the HydroSwivel Sweeper is a multifunctioning floor cleaning tool that features a 360°, fully articulated HydroSwivel joint and uses highvelocity water at normal domestic supply pressures to effectively clean most floor surfaces with minimal impact. TAYLOR COMPANY Advanced Grill Controls Taylor’s newly enhanced grill software features an intuitive touch screen interface that expands functionality and offers energy-savings standby mode. The advanced software allows for easy menu flexibility and future expansion. The four-flat time mode allows the operator cook four different items within the same zone – no need for a remote timer. TURBO COIL 72” Chef Base With Glycol/R290/ R404A Refrigeration This four-drawer refrigerated chef base gets ahead of new EPA regulations with glycol-cooled by R290 propane (or R404a) refrigerant with two Turbo Coil coils. In a second innovation, the system uses glycol directly to cool the evaporator coil, greatly speeding recovery and reducing energy consumption. THE VOLLRATH COMPANY Stoelting AutoVend System foodservicemonthly

Frozen soft serve from a vending machine—Stoelting’s AutoVend dispenses up to two flavors and four toppings in multiple sizes, including one spoon per cup, all within 30 seconds of the items being selected. The system is operator programmable, linked real time for easy analytics, and sends real time service/maintenance email alerts. VULCAN ABC7 Combi Oven Steamer Vulcan’s ABC7 takes the guesswork out of combi cooking with intuitive controls driven by a cooking algorithm that automatically selects humidity level based on operator temperature selection. The ABC7 delivers combi performance and combi results with no confusing modes, elaborate programming or extensive training. VULCAN Low Water Energy (LWE) Steamer The best of both worlds—Vulcan’s LWE offers the performance of a steam generator with 90% l water and 50% less energy of a connectionless steamer. By controlling excess steam production, water and electric usage is drastically reduced. It’s the first Energy Star qualified à la carte, countertop, generator-based convection steamer. WP BAKERY SYSTEMS ITES Oven Fresh from Germany, the high speed ITES oven takes food straight from frozen to baked using a new, patent pending modification of infrared heating elements that alter the IR wavelengths. This alteration allows the heat to penetrate deep into frozen products, baking from the inside out while retaining product moisture. An independent panel of industry experts, comprised of internationallyrecognized food facilities consultants, multi-unit restaurant executives, and design experts, selected the KI Award recipients.

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MARCH 2016 | 17

FRIENDS FAMILY FANS

Finding the New Online Investor

TIFFANY MacISAAC

photo credit: Sarah Bradshaw

Buttercream Bakeshop

t’s a new world out there for a chef looking to reach their American dream … a more “social” experience than the strict banker world. Sure the foundation of secure capital has to be in place but the online investor opportunity can make the difference as the moment of truth nears. It can mean the difference between two ovens or one oven and all the small details that add up as opening day moves closer. Now you can call on Friends, Family, Fans in an open cloud of opportunity for them to make their contribution to the chef’s dream. Enter Tiffany MacIsaac, owner/ executive pastry chef of her dream … Buttercream Bakeshop. Tiffany grew up in Hawaii but began her cooking career in New York at the age of 19 when she attended The Institute of Culinary Education in New York City. Her work has been recognized in publications such as Art Culinaire, Food & Wine magazine and The Washington Post. Her food has also been featured on Unique Sweets,

18 | MARCH 2016

Road Trippin with G Garvin and The Early Show. In 2009 Tiffany and her chef husband Kyle Bailey, moved to DC to open Birch and Barley. Tiffany MacIsaac By 2010 she had taken the helm at Buzz Bakery, also part of Neighborhood Restaurant Group (NRG), where she fell in love with everything about running a bakery from serving the still hot-from-the-oven breakfast breads to creating high-end, refined wedding cakes and dessert displays. In 2011 she was named by the Restaurant Association Metropolitan Washington Pastry Chef of the Year. She was a James Beard Award Semifinalist in 2012, 2013, and 2014. Tiffany’s partner and lead decorator is Alexandra Mudry. Alex is a native

New Yorker and, after graduating from the Culinary Institute of America, spent several years in New York cooking at top shops such as Bouley Bakery, Bedford Post and later Merkato where she first stepped into the role of pastry chef. She was a featured guest on Ace of Cakes as the winner of American Cancer Society’s Taste More Birthdays Campaign. After moving to DC in 2010 she accepted a position as pastry sous chef at Buzz Bakery. From there she graduated to the position of lead decorator and from there helped grow the wedding cake and celebration cake program at the bakery. At Buttercream Bakeshop, Alex will continue to offer her brides creative wedding cakes and dessert tables that complete their wedding vision. Buttercream Bakeshop is the result of years of training and Tiffany’s and Alex’s passion for all things sweet. A little history about Buttercream Bakeshop … best heard in Tiffany’s own words. “As far as the space goes it was a match made in heaven from day one. Literally, Alexandra Mudry day one. The first day after I left NRG, Mike O’Malley, one of the owners of Red Hen, approached me about the space. They were going in next door with their All Purpose concept and thought the other space would be perfect for a bakery. Plus I could manage the production of their breads, doughs and desserts. I thought it was too good to be true. There is no way it would happen. But about a year and a half later, here we are!” Tiffany has experienced the steep learning curve when you go out on your own and your talent is found

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in a luxurious buttercream, not necessarily brick and mortar. She continues her story. “We’d been working hard on getting open and along the way we have run into some road blocks. Expensive road blocks, mainly concerning construction. So we decided to do a Kickstarter (kickstarter.com) campaign to help us with the last push, which is the equipment purchase. The money from the Kickstarter will allow us to start with two ovens instead of one and to get an additional mixer. Plus we thought it was a great way to get people to experience Buttercream. Most of the rewards require in store pick up, so we are not only raising funds, but also giving people an excuse to come and see us. It seemed like a potential win/win. We have been humbled and inspired by the number of people that have contributed to little-old-us.” As FSM goes to press, over $26,000 of the $46,000 has been added to the dream.The kicker is that to get the additional funding, the goal of $46,000 has to be reached. As Tiffany says, “It’s all or nothing and we are about half way there. The current feeling is optimistic, but a little worried. But I think we’ll get to our goal!” TIFFANY MacISAAC BUTTERCREAM BAKESHOP Owner/Pastry Chef 1250 9th Street NW Washington DC 20001 KICKSTARTER www.kickstarter.com/ projects/944966502/buttercreambakeshop There’s a lot to type in here but a quick visit to foodservicemonthly. com will take you to the link that connects you with a click. Twitter: @tiffmacisaac Instagram: @bttrcrmbakeshop foodservicemonthly

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ASSOCIATION NEWS VRLTA Thomas Lisk, Eckert Seamans Cherin & Mellott, LLC

2016 Restaurant Legislative Updates

Sample and place orders at the

VIRGINIA FOOD & BEVERAGE EXPO March 23, 2016 at the Greater Richmond Convention Center from 10 a.m. – 4 p.m.

 Hundreds of Virginia food & beverage products on display  Free admission for buyers  ADDED BONUS: Enjoy hotel discounts at participating Richmond area hotels  Not open to the public For trade only

•

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20 | MARCH 2016

n February 17, the Virginia General Assembly reached the “cross-over” point where the House of Delegates and State Senate each completed their review of legislation originating in their respective chamber. A large number of measures were introduced this year that may impact Virginia restaurateurs beginning July 1, 2016. Below is a brief synopsis of some of the more impactful measures that have been considered by the General Assembly: Minimum Wage: All bills introduced to increase the State’s minimum wage, including a restaurant’s tipped wage were defeated (HB 597, HB 623, HB 988, HB 995, HB 1258, HJR 72, HJR 78, SB 88, SB 129, SB 668); Mandated Sick Leave: All bills introduced to require private employers to provide paid sick leave benefits to employees were defeated (HB 7, HB 1133); Access to Restrooms: A bill to require retail establishments to make their restrooms available to the public was defeated (HB 1123); Plastic Bags: All bills introduced to either tax or prohibit the use of plastic bags were defeated (HB 288, SB 55, SB 114, SB 532, SB 720); Meals Taxes: A bill introduced to give all counties the authority to impose a tax on prepared food sold in restaurants was defeated (HB 546); Food Allergies: A bill introduced to require restaurants to have separate stations for deep fat fryers containing major allergens to protect against cross-contamination of other foods was defeated (HB 1242); Health Inspections of Restaurants: A bill to require that no more than 12 months elapse between the dates of inspections of restaurants passed the House and is awaiting consideration in the Senate (HB 1277); Vaping in Restaurants: A bill

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to prohibit the use of nicotine vapor products in restaurants was defeated (SB 231); Gift Cards: A bill to prohibit retail establishments from charging a maintenance fee or inactivity fee on any gift card or gift certificate or issuing a gift certificate that automatically expires, diminishes in value, or otherwise becomes unredeemable was defeated (HB 11); and

Alcohol Sales by Restaurants Mixed Beverages: All bills introduced to change the food requirements for restaurants that serve mixed beverages were or soon will be continued to 2017 while the General Assembly studies the need for changes to the current 45 percent food-to-beverage ratio (HB 219, SB 373, SB 488, SB 489); Cigar Bars: A bill to allow certain cigar stores to serve up to two free alcoholic beverages to customers has passed the House and is awaiting consideration in the Senate (HB 904); Performing Arts Facilities: All bills introduced to create new ABC licenses for certain performing arts facilities located in Norfolk, Richmond and Waynesboro have passed the chamber of introduction and are awaiting action in the opposite chamber (HB 226, HB 755, SB 154); and Craft Distilleries: All bills introduced to allow craft distilleries to sell and serve up to two mixed beverages to persons visiting the distillery have passed the chamber of introduction and are awaiting action in the opposite chamber (HB 1350, SB 536). The Virginia Restaurant, Lodging & Travel Association can use your help to help contact Legislators during this time of year. For more information about contacting your legislators about open legislation or becoming a member visit www.VRLTA.org foodservicemonthly

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MARCH 2016 | 21

WORKING IN AMERICA Becki L. Young

Mohammed Hanif: From Motherless Boy to Ambassador’s Chef to Washington Entrepreneur

“I

t’s a rags to riches story,” says Mohammed Hanif’s friend Raj, who joined us for the interview. These were the exact words that came to my mind as I listened to Hanif’s story. From a rough childhood in India — where he began working odd jobs to feed himself at the age of six — Hanif worked his way up through the ranks to become the personal chef to an Indian Ambassador. Hanif is now the owner of the small but growing Salt and Pepper group of Indian restaurants in DC, with outlets in Shaw/Howard, Petworth, and Brightwood. Featuring his original recipes, fresh ingredients, authentic Indian spices, and a “lighter” style of cooking, Hanif’s restaurants are a welcome addition to their urban neighborhoods.

How did Hanif get from there to here? He was born in 1965 in Shimla town, Himachal Pradesh province, in Northern India. When he was six-years-old his father died; his mother remarried and went to live with her new husband, taking Hanif’s four-yearold sister and leaving the remaining six siblings (ranging in age from 6-14) to fend for themselves. The children had little more than a roof over their heads, and unscrupulous relatives were conspiring to take even that away. These distant kin had heard that the children were living alone, without the protection of an adult, and concluded they were an easy target. Every day was a battle with hunger, and at one point the young 22 | MARCH 2016

Hanif found himself on the curb outside his house, crying. A kind neighbor took pity on him, and offered to take him in and feed him in return for his doing odd jobs for the family. He lived with that neighbor for a few months, and she decided to send him to Delhi to work for her son, who had a child about the same age as Hanif. Hanif received about 50 cents per month working for that family, but he missed his siblings in Shimla, and returned home after about one year. The neighbor soon found him another job in Delhi, this time working for her sister Nilima Chawala. This job (which included various household tasks, including cooking) was a better fit and Hanif remained there until he was about 18 or 19 years old. He married at age 19, and he and his young wife lived together in his employer’s home for a brief time. Hanif’s first child was born in 1987, when he was 22, and four more children followed over the years. Hanif’s employers tried to teach him various career skills – tailoring, driving – but the early years of his professional life were marked by a series of short term jobs (cab/truck/bus driver, hotel cleaner, etc.) and the inability to make a decent living and support his family. Fast forward to age 35. Hanif had returned to Shimla with his wife and children. His former employer from Delhi came to

WORKING IN AMERICA cont. on page 23 The Newsmagazine Foodservice Professionals Rely On

foodservicemonthly

Meet Apex2 More Control. Made Simple. see him, and when she asked how he was doing, he told her his woes. He asked her to help him get a job with the Indian government (which, as he could see it, was the only practical route to an overseas job, which was his goal). She obliged with an introduction to an Indian Ambassador who was looking for a personal cook. Hanif auditioned for the job and was selected. The Ambassador sent Hanif to train for six months at a 5-star hotel

Head of Operations at the Embassy. He was offered him a job cooking in the staff cafeteria where he worked for about four years. In the meantime the much beloved, but also now shuttered, Aditi Restaurant in Georgetown agreed to sponsor Hanif for a green card and he finally became a U.S. Legal Permanent Resident in 2009. In December 2010 – ten years after his international adventure began – Hanif was finally reunited

The food truck featured Hanif’s signature Northern Indian cuisine, but because the facilities in the truck were inadequate for cooking, Hanif made everything at home … an exhausting ritual that led him to the conclusion it was time to open his own restaurant. in Delhi, where he learned to prepare a variety of international cuisines. In December 2000 Hanif traveled to Europe to join the Ambassador – commencing what would end up being a ten-year separation from his family. “And that,” says Raj, “is what you call sacrifice.” Hanif speaks with extreme fondness about the Ambassador, who always treated him like a family member. He worked for nearly four years in Europe, and then accompanied him to Washington DC when he was appointed Deputy Chief of Mission at the Indian Embassy. The Ambassador left DC for personal reasons, and was assigned to a new post in Afghanistan. Hanif remained in Washington. He began working for the nowdefunct Punjab Dhaba in Arlington as head chef; Punjab food is similar to that of Hanif’s home province (Himachal Pradeh), as they are neighboring provinces in Northern India. Punjab Dhaba agreed to sponsor him for a green card and commenced the labor certification process, ultimately getting a labor certification approved for Hanif. But he was unhappy there, and left after a year and a half. When he left Punjab Dhaba Hanif called the Indian Ambassador’s chauffeur, who gave him a place to stay and introduced him to the foodservicemonthly

with part of his family (his wife and three daughters) in Washington. Meanwhile, Hanif began operating a food truck called Salt & Pepper. The food truck featured Hanif’s signature Northern Indian cuisine – but because the facilities in the truck were inadequate for cooking, Hanif made everything at home and brought it to the truck – an exhausting ritual that led him to the conclusion it was time to open his own restaurant. And so, that is exactly what he did. The first Salt and Pepper Grill in Shaw/ Howard opened in 2012, and the whole Salt and Pepper operation is truly a family business. Hanif’s daughters as well as his sons, who arrived in 2012 and 2015, respectively, all work in the restaurants. If you are looking for authentic Northern Indian cuisine in an unassuming setting with a side of true Indian hospitality, you should look no further than Salt and Pepper Grill. BECKI L. YOUNG, co-founder of Hammond Young Immigration, is a business immigration attorney with 20 years of experience in the field. She has represented more than 100 of the world’s most prominent hotels and restaurants, and facilitated the sponsorship of foreign professionals, trainees, interns and individuals of “extraordinary ability.” Ms. Young is an active member of the American Immigration Lawyers Association. She can be reached at 301917-6900 or byoung@hyimmigration.com.

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MARCH 2016 | 23

LIFE WORK Jay Treadwell

M. Esquerré Returns to Washington I thought it might be informative for Washington’s restaurant scene to know when key culinary people and restaurateurs who had worked a segment of their career in Washington, left and then, for one reason or another, returned to the nation’s capital. Whether for

employment or merely love of our city, these folks come back from all over the country. If you know of someone who is coming to Washington even for the first time in years or returning after a short stint away, let me know and we will let the restaurant community know about them.

pardon our dust … … while we expand to double our current size and offerings. Look for our grand reopening announcement next month!

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Esquerré, as you might have guessed, is from France. Specifically, he is from a small town in the Loire Valley called Chemillésur-Deme where his father was a farmer. When Franck was old enough, he moved to Paris where he attended school. Franck’s brother, Patrick, is twenty years older and had moved to Dallas, Texas, in a concerted effort to start “something French.” Patrick created La Madeleine Bakery and Café in 1983, a great success from the start. In need of young and cheap labor, he asked his young brother to move to Dallas. By 1992, 10 stores were opened in Texas and one in New Orleans, in Jackson Square. It was shortly after this that Franck was asked to explore and open stores in the Washington, D.C. area. He made the rounds of different markets and settled on a widespread distribution in Bethesda, Rockville, Georgetown, Old Town Alexandria, Bailey’s Crossroad, Reston and Tysons Corner. Their main feature was to bring authentic bakers from France to jump-start the understanding of “true” French baked products. He helped promote foods for the Capital

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Area Food Bank through his creative work, using WAMU and WETA as the voice for helping others. La Madeleine’s 70 stores were sold in 1998. The brothers decided to enter the sous vide business, Patrick in Texas and Franck in Washington. The younger brother started to implement the concept at a location called Midi Cuisine in Dupont Circle, but the impact on the restaurant business in the District with the events of 9/11 brought his business to a virtual standstill, from which it didn’t recover. He was fortunate to experience, almost immediately, what was to become the next chapter in his career. Starbucks decided they wanted to enter the French market, knew of what Franck had done with La Madeleine and asked him to form a partnership with them to open stores in Paris. His first unit was avenue de L’Opera. He functioned primarily with specs provided by Starbuck’s central office, but his supervision was critical to their European success, which was manifest in the first 10 stores they opened in Paris. In effect he

LIFE WORK cont. on page 27 foodservicemonthly

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THE LATEST DISH Linda Roth

José Andrés Takes Veggies on the Road … Beefsteak Expands Location

eefsteak, the José Andrés vegetarian concept, is slated to open in Bethesda’s Westfield Montgomery Mall’s Dining Terrace (formerly the food court) where Qdoba was this summer. This will be in addition to the Foggy Bottom (GWU campus), Dupont Circle locations and new ones slated for Tenleytown and at the University of Pennsylvania in Philadelphia this spring. Daniel Kramer, managing partner for Duke’s Grocery, plans to open Duke’s Counter at 3000 Connecticut Ave. NW across from The National Zoo. It will be a full service restaurant and bar with more draught lines. Because it’s across from the Zoo, it will feature a kid’s menu. Eugene Pirmatov will manage operations. The 40-seat spot will open in Q3. MGM National Harbor Casino has signed deals to open restaurants by José Andrés, Bryan and Michael Voltaggio and Marcus Samuelsson. The entire project’s grand opening is slated for Q3 or Q4 of 2016. Jose’s restaurant will be locallysourced seafood focused; Marcus’ restaurant will pull from his varied cultural roots (Ethiopian, Swedish, American); “Top Chef” alums and brothers Bryan Voltaggio (Volt, Range, Aggio, Family Meal) and Michael Voltaggio (ink. and ink.sac in LA) will team up for the first time on a steakhouse concept. The metro area will get its second big food hall (in addition to Union Market) in the summer of 2017, when Isabella Eatery debuts in Northern Virginia’s Tysons Galleria. The 41,000-square-foot converted food court will feature 10 concepts 26 | MARCH 2016

by Michael Isabella, including his Pepita, Yona, Graffiato, Kapnos (take-out) and Requin (raw bar-style) which is his seafood restaurant opening at The Wharf in partnership with Jen Carroll. But wait there’s more. Arroz, a Spanish tapas concept; Octagon (cocktail) Bar, Non-Fiction Coffee, coffee shop; Retro Creamery, an oldfashioned ice cream parlor; and Trim, a full-service restaurant featuring healthier Mediterranean small plates. This is in addition to the full-service and fast casual restaurants currently in operation at Tysons Galleria. Isabella Eatery will have about 600 seats throughout the various dining areas, and one central kitchen commissary. As the coffee shop plans to open at 6 a.m., Isabella Eatery will also need a new outside entrance to the mall. Hello Prince George’s County. Calvert Brewing Co., a new farm brewery from Calvert County opened a production brewing facility at 15850 Commerce Court in Upper Marlboro. Although Prince George’s has several brewpubs, (Franklin’s in Hyattsville, DuClaw in Bowie and Granite City at National Harbor), this is the county’s first production brewing facility. What’s up in Georgetown? & pizza taking over where Five Guys was on Wisconsin Avenue at Dumbarton St … Geoff Dawson (Bedrock Billiards, Penn Social) signed a lease with Jamestown LP for Georgetown Park mall on the Wisconsin Avenue side where Pinstripes also rolls. He is also opening in Douglas Development Corp’s Hecht Co. Warehouse in Ivy City. Would Mark, Donnie and Paul Wahlburger consider Georgetown

for their Wahlburger gourmet burger chain expansion into the DC market? CBRE represents them. Long Shot Hospitality was created by Jeremy Carman of Sixth Engine in Mount Vernon Triangle, Paul Holder of Town Hall in Glover Park and Gavin Coleman of the Dubliner on Capitol Hill and Kyle Bailey, most recently chef for Neighborhood Restaurant Group. Kyle’s main task will be to take the food component to the next level at those restaurants. They plan to open in Southeast D.C.’s Capitol Riverfront in time for the 2017 baseball season.

Quick Hits Potomac Village Deli lives again. Owners Adam Greenberg and Sam Lerner plan to reopen in the Kentlands in Gaithersburg in Q2 where Potomac Pizza on Center Point Way was (also owned by Adam) … Outer Banks, NC-based Duck Donuts has headed inland to open at 1327 Rockville Pike, next to Woodmont Country Club … sweetgreen will open where Bittersweet Café was in Old Town, Alexandria … Westin Tysons Corner will add a new steakhouse, The Chop’n Room, as part of its $10 million renovation. The renovation will include a new lounge, called Blu, featuring live music. Opening schedule is for Q2 … EatBar from Neighborhood Restaurant Group plans to bring back an oldie but goodie when it opens EatBar (formerly of Clarendon) on Barracks Row where Kraze Burgers was. Philadelphia-based HipCityVeg opens where FroZen Yo was at 712 7th NW. It’s a 100% vegan restaurant concept … La Jambe, French wine bar, charcuterie, and

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fromagerie, is now slated to open in Shaw in May … Eric Hilton has partnered with Andrew Evans to open his BBQ Joint in the 14th Street Corridor where Hilton’s Den of Thieves was this March ... Chef Nick Sharpe plans to open Jolene in Adams Morgan since his popups were so well received. Nick has worked at Ba Bay and After Peacock Room and is targeting a Q2 2016 opening … Bareburger is slated to open where Cosi was in Dupont Circle at 1647 20th St, NW. Ohio-based Ocean Prime is opening in the Colorado Building at 1341 G St. NW downtown in Q3 (summer) this year. Modern Market, a farm-totable restaurant serving breakfast, lunch and dinner, plans to open at Bethesda Row. This will be its first outside of Colorado and Texas. Its modern healthy: vegan, celiac, paleo, raw, South Beach, high carb/low carb and low-GCI menu options. It will open where Boloco was at 4930 Elm Street. The folks who brought you DGS Delicatessen plan to open a seafood concept, Whaley’s, at the Lumber Shed building in The Yards development at Navy Yard this spring. It is named for local Revolutionary War Navy hero, Zedechiah Whaley.

Just Opened Drift on 7th at 1819 7th Street NW in Shaw, from chef Ferhat Yaçlin … The Sovereign in the alley at 1208 Wisconsin Avenue NW in Georgetown where Blue Gin and Champions Sports Bar once were.

LATEST DISH cont. on page 27 foodservicemonthly

THE LATEST DISH Linda Roth

GM & Chef Update Nicholas Flores is the chef de cuisine at the recently opened Hank’s Pasta Bar in Old Town, Alexandria where Villa d’Este used to be. Nicholas was previously at Dupont Circle’s Al Tiramisu … Fidencio Rubio is now director of the beverage program — cocktails as well as its 100+ label wine list — at Osteria Morini. He was previously with Passion Food Hospitality, Fiola and Casa Luca. Steven Benincasa is the new chef at Argia’s, an Italian restaurant in Falls Church. He was previously at Filomena and Paolo’s, both in Georgetown. Jeff Faile is the new beverage director for Aaron Silverman’s Pineapple & Pearls as well as for Rose’s Luxury. He was previously bar and spirits director at Neighborhood Restaurant Group … Sam Molavi is back at Ripple as chef de cuisine; he had been sous chef before he took a position at Compass Rose. Great Grille Group, will open Hail & Hog Kitchen and Tap at One Loudoun this May. It is themed around Washington’s NFL team.

LIFE WORK cont. from page 24 oversaw the important objective of consistency that Starbucks brought to the coffee business in France. After all these years, Starbucks has more than 100 stores in France. Franck left soon after his 10-store introduction, built a house in Normandie and started writing business plans for foodservice operations for retirement homes and restaurants. One of his major efforts resulted in four stores opened by Tarte Kluger Pastries. Franck, his wife Francesca and their two teen-age kids had wanted to come back to Washington for quite a while and recently returned hoping to settle in for a long time. He plans to focus on new concepts, including new venture foodservicemonthly

This is a name change as it was slated to be called Redskins Grille. The new name is a nod to the team’s fight song and the Hogs, which was the nickname for Washington’s offensive line in the 1980s and 1990s, during which time the team won three Super Bowls.

GROUT PROBLEMS?

CCCHanges Andy Shallal’s Eatonville on 14th Street NW is now Mulebone, a Southern-American restaurant with a higher profile bar scene. The chef (who won Andy’s contest) is DC native Joseph Paire, who previously worked at Todd Gray’s Watershed and Farmers Fishers and Bakers. He describes Mulebone as an American restaurant with Southern influences. Chef/Proprietor Tony Brown of Macon Bistro & Larder in Chevy Chase at 5520 Connecticut Ave., NW, added the Magnolia Room, a 36-seat club room and private dining space. 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

analysis and financial evaluations for prospective businesses. Oh, are you curious as to what happened to Patrick? He is still in Dallas working at a foundation that helps with kids and produces eye glasses for the underserved population so that poor kids with eye problems can have the means to keep up with their classmates. JAY TREADWELL, FCSI, is General Partner of The Optimum Group, consulting for restaurants; foodservice companies, and is a specialist in start-ups, and independent school foodservice operations. He is also a past President of the Cornell Hotel Society, a worldwide organization of graduates of the School of Hotel Administration at Cornell University. You may contact him at jay@theoptimumgroup.us , at 301-656-8335 or at (c) 301-602-9477. www.theoptimumgroup.us

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MARCH 2016 | 27

WHINING ’N DINING Randi Rom

NACE Shows Off Grace and Good Taste at March Fundraiser

n March 21, The National Association for Catering and Events (NACE) presents Four Chefs and a Pairing – a fundraiser to benefit NACE and Moveable Feast. This year’s culinary extravaganza features four local chefs, who will design special tastings with beverage pairings. The event will be held at one of Baltimore’s most stunning event facilities – The Grand which turned 150 this year! The Chefs are: Erik Berlin (Chef Egg), Chef Brigitte Bledsoe from Miss Shirley’s Café (pleaseoh please Chef Brigitte … please

bring your bacon and onion jam!), Chef Daniel Horwitz from The Pantry Catering and the chef team of Amy von Lange and Jerry Pellegrino from Schola. BaltimoreNACE.net The Pikesville Chamber of Commerce will present its 5th Annual Taste of Pikesville signature event April 6, from 5:30 to 8 p.m. at the DoubleTree by Hilton, Baltimore North-Pikesville. Highlighting new and old Pikesville, 40 local restaurants will serve signature dishes, beer, wine and cocktails. Participating restaurants include: Linwood’s, Ruth’s Chris, Mezcal, Mari Luna, Island

Quizine, Gourmet Again and Saval Foodservice – to name a few. A portion of the proceeds will support Meals on Wheels of Central Maryland as well as Pikesville. TasteofPikesville.com On April 23, four award-winning chefs will take the stage and compete against each other, course by course in The Supper. Benefiting the Saint Agnes Hospital Foundation, the event will have emcees Bryan Voltaggio and epicurean Julia Bainbridge, a James Beard Award nominee for her food writing. The Supper offers a play-by-play competition and a three-course dueling meal. The featured chefs are: Wit & Wisdom’s Zack Mills, La Cuchara’s Ben Lefenfeld, The Food Market’s Chad Gauss and Woodberry Kitchen’s Patrick “Opie” Crooks with Spike Gjerde. The Supper.org

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So, I went to a Baltimore Sun movie promotion (thank you Denisa Protani) and they were serving coffee. No big deal you say? Not so fast. I had taken my puppy (Sydney Norman) and they took a pic of us and put it in the foam at the top! They can do pics, messages, graphics and personalized messages … this is so cool. Check it out at CoffeeRipples.com

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Open for Biz 8 Ball Meatball will open any day in Fells Point at 814 South Broadway. Look for four types of meatballs (including gluten free) and sauces and daily specials, lots ‘o sides, beer, wine and craft cocktails. Check website to see if they are open now after postponing their February 21 date. 8ballmeatball.com Red Goji, an Asian restaurant offering Chinese, Thai and Japanese dishes opened at The Club Centre at 1500 Reisterstown Rd. in Pikesville.

Coming Soom Loch Bar, a classic Maryland seafood restaurant featuring one of the region’s largest raw bars and a substantial whiskey menu, is set to open this month in the Four Seasons Baltimore. Executive Chef Matthew Oetting, a graduate of Le Cordon Bleu College of Culinary Arts in Arizona will head the kitchen. LochBarBaltimore.com R. House, a food hall slated to open in the fall in Remington, announced that Chef Dave Sherman, owner of Café Cito in Hampden, would be among the first tenants. The breakfast restaurant Ground & Griddled will serve made-to-order egg sandwiches, craft coffee and lunch options. The $12 million dollar R. House is being developed by Seawall Development Company and will house 10 culinary concepts and office space. R.houseBaltimore.com RANDI ROM is a Baltimore special events planner, marketing and public relations maven, freelance writer and the head of R. J. Rom & Associates. Have a hot scoop? Contact Randi via email at randirom@comcast.net or phone 443-691-9671.

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BALTI-MORE Dara Bunjon ROBICELLI’S BAKERY WWW.ROBICELLIS.COM LOCATIONS TO BE DETERMINED

New York’s Robicelli’s Bakery Opening in Baltimore The fun loving, hardworking Brooklyn bakers Allison and Matt Robicelli are making Baltimore home base for what will be templates for Robicelli’s franchise bakery and café. Two concepts will open in Baltimore, a café with high-end coffee and teas and the other a bakery with counter service — locations not yet announced. So far they have participated in two pop-ups, one in Spike Gjerde’s Parts and Labor where they sold out of their baked goods within the hour and the

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second a collaboration with The Charmery, Baltimore’s “scratch” ice cream parlor. Kudos to Matt Robicelli for the Orioles cap.

DARA BUNJON: Dara Does It – Creative 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-does-it.com or visit www.dara-does-it.com, Twitter and Instagram: @daracooks Listen to her Dining Dish radio program on Baltimore Internet Radio.

Allison and Matt Robicelli at Parts and Labor pop-up.

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MARCH 2016 | 29

SPECIAL REPORT Osman Yazgan

Mechanic’s Liens: Powerful, but Not Always Efficient [Editor’s note: As more and more chefs take on the world of building out their restaurant dream or expanding their restaurant base, you have to be aware of more potential problems in your busy day than a dishwasher not showing or a sauce breaking down in the middle of service. There’s a delay in the build out and all eyes turn to the general contractor (GC). You may hear for the first time about the mechanic’s lien … Osman Yazgan delivers an educated discussion about the world of the GC. Take off your apron and put on your hard hat.]

30 | MARCH 2016

nother year is gone ... I hope everyone had a wonderful year and strong sales. As a contractor, 2015 seems to be the busiest year of my 21 years in business and it is not over yet. I did not see anything like this even before the recession. It became very difficult to find sub contractors in the region regardless of existing relationships or new ones. Because of this, the General Contractor (GC) has to take the chance to hire new subs with unknown risk. As we all know, new subs may mean sometimes a lot of trouble. The article is completely based on my personal experience,

readings and searches. Mechanic’s liens exist to secure payment for services, labor and material on both personal and real property. However, the creation and enforcement mechanisms differ depending on whether real or personal property is involved. The reason mechanic’s liens exist is a legislative public policy to protect contractors. More specifically, the state legislatures have determined that, due to the economics of the construction business, contractors and subcontractors need greater remedy for non-payment for their work than merely the right to sue on their contracts. In particular, without the mechanic’s lien, subcontractors providing either labor or materials may have no effective remedy if their general contractor is not sufficiently financially responsible, because their only contractual right is with that general contractor. Without the mechanic’s lien, the contractor would have a limited number of options to enforce payment of the amounts owed. Further, there is usually a long list of claimants on any failed project. To avoid the specter of various trades, materialmen and suppliers attempting to remove the improvements they have made, and to maintain a degree of equality between the various lienors on a project, the statutory lien scheme was created. Without it, Tradesperson A may try to “race” Supplier B to the courthouse, the project site or the construction lender to obtain payment. Most lien statutes instead mandate strict compliance with the formalized process they create in return for the timely resolution and balancing of claims between all parties involved — both owners and lien claimants. Laws vary in different states.

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In Virginia, you can just can file the lien against anyone who owes you money by following certain procedure within a given time frame by law. However, Maryland requires an application to the Court in order to file a mechanic’s lien. In Maryland, corporations must hire an attorney to make an application to the court. This is where I have a problem with process and filing a lien. It is very easy. The court does not require a back up or evidence to determine you really have the right to file a lien. The landlord and client shall be very annoyed by thinking that GC is doing something wrong or not paying subcontractors. The lease agreement shall be in jeopardy. Because of this the GC may have to accept most of the lousy and defective work, correct sub contractor’s work at his/her expense so that subcontractor does not file a lien. When there is problem, mostly with change orders or job related disputes, the delay is caused by subs. When the GC wants to back charge or even tries to protect the owner’s interest by refusing to pay the change order, the first thing to come from the sub is to lien the job. How scary it is and can be. It can be very costly and time consuming for GC, as well to remove the lien from the site. My humble wish is, may be one day, someone shall try to change this law to make things easier for business owners. I am not saying lien rights must be totally removed but they must have a stronger basis of fact. In the meantime — learn your rights so you can understand where delays can come from beyond the control of the conscientious general contractor. OSMAN YAZGAN is the president of ITEK Construction + Consulting, Inc. foodservicemonthly

ASSOCIATION NEWS RAM Hilary Yeh

10,000 Hospitality Professionals in One Place Does your business use a preferred vendor for menu design? How about a trusted partner who supplies that exact cut of meat you need to complete your menu? You probably also have an accountant or consultant that you rely on for daily operations. Whoever comes to mind, itâ&#x20AC;&#x2122;s likely they would be pleased to meet thousands of new prospective customers. We urge you to tell them about the Mid-Atlanticâ&#x20AC;&#x2122;s biggest Expo. The Mid-Atlantic Food, Beverage & Lodging Expo will be held September 27-28 at the Maryland State Fairgrounds in Timonium, Md. It is an opportunity for vendors, manufacturers and suppliers to

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get in front of 10,000 hospitality professionals. And since the show is only open to hospitality professionals, companies have a unique opportunity to gain new customers while reinforcing relationships with their current ones. Convenience and affordability at this show are critical for both exhibitors and attendees. Parking is free and load-in is easy. With the Fairgrounds located directly off I-83, the Mid-Atlantic Food, Beverage & Lodging Expo is a short drive from Baltimore City, surrounding suburbs, Pennsylvania, DC and even Delaware. Booth prices start at just $1,250

for RAM Allied Members and custom booth sizes are available. Secure your booth today before all the best locations are gone.

midatlanticexpo.com or call Hilary Yeh, Director of Expo, at 410-2906800.

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Hospitality Professionals:

MARCH 2016 | 31

BOB BROWN SAYS Bob Brown

The 15 Moments of Training Truth

reat training ensures mastery. It builds confidence, instills pride and purpose, boosts morale, and develops valuable life skills. Yet, many restaurants are riddled with re-hashed manual-based training low on guided skills practice. Great training is not a checklist of mundane tasks, but a series of well, thought out steps and strategies. 1. Be clear from the get go. When interviewing candidates, tell them everything they need to know. For example, uniforms must be drycleaned. No biker goatees. And the trainer gets to keep the tips. Being clear up-front prevents employees from saying, “No one ever told me that.” 2. Schedule flexibly. For hospitality lifers, scheduling is easy.

But for college students working for beer money or teachers needing extra cash, offer night and weekend classes. 3. Provide a first-class new-hire packet. Create a well-designed intro kit. List everything applicants need to know from day one: schedule and locations, uniform requirements, training pay, contact number, and email address. 4. Make orientation memorable. With the smartphone, there’s lots of competition in the attention department. So, no boring lectures. Don’t read your mission, vision, and values from a Power Point. Give examples and tell stories to make your point. 5. Set performance milestones. Upon hire, your bartender should

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know the basic lingo —“up, on the rocks and neat.” She should be able to charm a crowd, be fluent in vodkas from Grey Goose to Belvedere, have command of the POS, and work the smallest station solo. After 30 days, she can work her stage with ease. Within six months, she should have a throng of raving fans and balance her bank to the nearest penny. 6. Make the classroom come alive. Keep things interesting. Mix ice breakers, storytelling, games, role-play, videos, and tastings. Variety is the spice of learning. 7. Jazz up shadow training. Have trainees shadow a cadre of experts: your super salesperson, side work guru, hospitality charmer, and the kitchen relations whiz kid. 8. Vary tests. After each session, debrief and assess. Use a blended approach of written and “say/do” testing. Written tests take you only part of the way. Make the final exam waiting on a manager from start to finish. 9. Let go when things don’t work out. If someone isn’t cutting the mustard, set them free. You’ll save thousands and do your trainee a favor. Too many restaurants let underachievers stay, sending the message your standards aren’t important. 10. Explain why. If you want trainees to buy-in , demonstrate what’s in it for them. If they want to make their cash and bolt, teach them how to prioritize. When you hear, “Why do I have to take my tongue ring out?” explain you’re not out to stifle individuality but to create a professional image that benefits all. 11. Seek feedback. Have employees evaluate your performance. “What was the single worst thing about the class? If there was one takeaway, what would it be?” I delivered two practice sessions for the ThinkFoodGroup of DC and provided such a questionnaire. The brutal feedback forged my updated presentation, which was rated #1 out

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of 45 presenters at the NRA Show in Chicago. 12. Make sure managers participate. Managers must attend the training. As a result, they’ll understand why and when performance slips and how to fix it. And when you bring in an outside trainer, make attendance mandatory. Too many managers lack respect because they haven’t mastered the techniques they aspire to teach. 13. Reward trainers. There’s nothing worse than an instructor who tells employees how much he hates to train. Training is sometimes perceived as a burden or even punishment. Pay trainers more per hour, have them write their own schedules, pick their own stations, and release them from side work. 14. Make training an allthe-time thing. The pre-shift is the perfect platform for ongoing learning. Create “one-a-day” training vitamins. Have your chef deliver a mini-class on beef. Great American Restaurant’s GAR State includes curriculum style classroom training, guest speakers, and even field trips to wineries and farmers’ markets. 15. Create a safe environment. Make certain participants feel free to take chances. Training that’s fun and full of interaction sparks breakthrough thinking while revealing strengths and weaknesses. I always say, “There’s no right or wrong but only effective and ineffective behavior.” Demean a trainee and everyone shuts down, thinking they’re next up. Training is the critical building block of company culture. It helps people grow, improves performance, and attracts and retains winners. BOB BROWN, president of Bob Brown Service Solutions, www.bobbrownss.com, pioneered Marriott’s Service Excellence Program and works internationally with prestigious hotels such as Burj Al Arab in Dubai. He has appeared on the Food Network, is author of bestselling The Little Brown Book of Restaurant Success. Contact Bob for local workshops and executive retreats at 571246-2944. ©2014 foodservicemonthly

FOOD SMARTS Juliet Bodinetz with Lisa Atkinson

Equipment and Design Compliance Checklist … For Real

nce you submit your plans for your restaurant, they will likely need to be approved by multiple departments within the local authority. First of all, zoning will check that the building is zoned for commercial restaurant use. Next, the plumbing and electrical departments will look closely at the plans to ensure the proposed revisions or construction meet local regulations (often termed “up to code”). When the health department looks at the plans, they are ensuring that the facility will be safe and sanitary. The health department will only approve plans that show resistance to pest infestation, correct plumbing facilities (with either sanitizing dishwashing equipment or a three compartment sink), and proper hand-washing facilities. Hand-washing stations must be conveniently located so it is easy for employees to wash their hands often, and are required in food-prep areas, service areas, dishwashing areas and restrooms. There must be a potable (drinkable) water supply, and plumbing must be installed so that there is no possibility of backflow due to cross connections. A cross connection is a physical link between safe water and dirty water which can come from drains, sewers or other wastewater sources such as mop buckets. Cross connections can cause backflow, which is the unwanted reverse flow of contaminants into a potable water supply. Backflow can happen when the pressure in a potable water supply drops below the pressure of dirty water. The different pressure can pull the dirty water into the safe water supply. Backflow can be prevented with backflow prevention devices such foodservicemonthly

as a vacuum breaker or via an air gap, which is the only method that is 100 percent effective. Grease traps are often installed below the dishwashing sink to prevent grease buildup from blocking the drain. Eventually, your plans will be approved, you will get a building permit and you can start construction! Ensure you have received tax and employer ID numbers and secured insurance. Check which licenses you will need. Usually, in addition to the occupancy and food permits which are received at final inspection, you will require a sales and use tax license, a traders license, and possibly an alcohol permit or a char-broiler permit. Now is the time to hire food and supply vendors, secure a pest control operator, start marketing, and hire and train your staff. Check with the local health department to determine the staff training requirements, and even if all staff do not need a food safety certificate, I recommend that at least one person in the establishment is Food Service Manager trained so that all food is being served in a safe and sanitary manner. During construction the building inspector and fire marshal may visit and you should ensure your building permit is displayed and you are following the submitted plans. Any changes made to the plans during construction will need to be reported to the local authority. Once construction is complete and all equipment is installed, you can arrange for inspections. Before opening, the building inspector, the fire marshal and the health department will all complete final inspections. You will receive operating licenses which you may need to post publicly. Once you

have your food permit, you can start cooking, and get ready for opening night. That is when the real work — and fun — begins. Good luck! JULIET BODINETZ is the executive director of Bilingual Hospitality Training Solutions with more than 30 years industry

and training experience. Her team of instructors’ specialty is food safety, alcohol training and ServSafe training in both English and Spanish; and writing HACCP Plans in the Baltimore/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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MARCH 2016 | 33

MODERN BUSINESS SOLUTIONS Henry Pertman

Upselling In Your Restaurant: The HOW

pselling can be the difference between just getting by and running a thriving and expanding business. To help you better understand it, last month we discussed the 5 W’s of upselling: who, what, when, where and why.

Hopefully, you’ve been able to implement the W’s and noticed success. Remember, upselling makes your customers happier, your service shine and ultimately results in a win-win as your business becomes more profitable. Now that you know

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why it’s important, I will get down to the brass tacks of How it is done. My first work in the hospitality consulting arena was with a successful group who owns wonderful bagel shops. It was a fast casual concept with long lines and good business. Their shortcoming was a culture that lacked an understanding of upselling and helping guests find other menu items to go along with the delicious bagel sandwich that brought them in initially. The cashiers were only order takers. The shop had so much to offer. A wide variety of bagel flavors, several homemade cream cheese spreads, high-quality coffee and smoothies just to name a few. Yet, most guests got in line and ordered what they always ordered. Some even brought in Starbucks coffee to drink with their breakfast or lunch. So, how did we change this? First, we offered a free bite at the register. “Taste of the day” featured single-bite portions, toothpicked and ready to taste. Suddenly, customers’ plain cream cheese choice became the veggie, olive or something more “exotic.” Next, we trained the cashiers to offer a sip of wonderful Café Americano or Caramel Latte to guests ordering ordinary coffee or carrying that Starbucks cup. As expected, check averages started to rise. As employees interacted more with the customers, often making out-of-the-box suggestions, guests continued to spend more. It was a successful engagement. The owners made more dough, so to speak, the culture of engagement improved and the locations are now just more fun. A true win-win. The How is different depending on the core values of the owners and the concept of the hospitality business. For example, take a bar and restaurant that just wants to sell more food. Business is good, with lots of drinks being poured, but there is an opportunity for more

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revenue, better tips for bartenders and happier customers enjoying delicious food with their drinks. There are several ways to approach this scenario. Introducing a happy hour is a common one. This will encourage food orders, but often at a reduced margin. However, the more customers eat, the more drinks they are likely to purchase. The latest take on this is, rather than reduce price for current menu items, provide smaller portions of appetizers and sell them as small plates at reduced costs. The powerful and aggressive solutions are found in genuine internal promotions. Bite the bullet and periodically just give away the single slice, a couple of your killer onion rings, a sample serving of your calamari, or whatever people seem to always enjoy. Surprise every patron with that small portion. Say, “Thank you for your business, and we hope you will stay for dinner.” Make this a part of the business model, and your guests will tell their friends about the free food and fun at your bar or restaurant. Finally, what are the Hows for your sit-down, table service restaurant? One way is to make sure you, in some way, always ask customers if they are on a timetable when they first get their menus. Knowing that early will let the server know whether they can make suggestions such as wine, even though it is lunchtime, or appetizers if they say they are in no hurry. It makes the customers feel like regulars because you show concern about their timetables and make menu and drink suggestions that enhance their experience. So there you have it: the How made simple. Use it and you can figure out your own road map. Need help? Let me know. HENRY PERTMAN is Director, Hospitality Consulting at CohnReznick, located in the firm’s Baltimore, Md. office. 410-783-4900, henry.pertman@cohnreznick.com. foodservicemonthly

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Acme Paper & Supply............................................................ 6 Aireco................................................................................. 11 Alto Hartley......................................................................... 24 American Energy................................................................. 16 Barter Systems Inc............................................................. 35 Bilingual Hospitality Training Solutions.................................. 35 BME................................................................................... 35 Capital Seaboard................................................................ 25 Carey Sales.......................................................................... 4 Chesapeake Insurance ......................................................... 9 DePalo & Sons................................................................... 14 ECOLAB.............................................................................. 23

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TM H & M Wagner....................................................................C2 H & S Bakery......................................................................19 Holt......................................................................................5 Itek Construction + Consulting............................................. 28 Keany Produce....................................................................29 Martin Bamberger...............................................................32 Maryland Food Center Authority............................................21 Metropolitan Meat Seafood Poultry.......................................C4 Newell Rubbermaid...............................................................7 OCHMRA Spring Trade Expo.................................................10 Performance Foodservice.....................................................C3 Potomac Construction...........................................................8

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Restaurant Association of Maryland Education Foundation..... 30 Restaurant Association of Maryland..................................... 31 Restaurant Association of Metropolitan Washington................ 8 Rita St. Clair.......................................................................33 R&R Coatings.....................................................................12 Singer Equipment................................................................15 Squier & Associates............................................................17 Stuart Dean........................................................................ 27 Tech 24 Construction..........................................................34 United Shellfish....................................................................3 VA Department of Agriculture Consumer Services.................. 20 Virginia Linen........................................................................1

MARCH 2016 | 35

RAR RESTAURANT ACTIVITY REPORT

CURRENT REAL ESTATE TRANSACTIONS, LEASES SIGNED, OWNERSHIP CHANGES AND BUSINESS BROKERAGE ACTIVITY Editor’s note: The Restaurant Activity Report (RAR) is a lead summary. The information is supplied to readers of Foodservice Monthly by the RAR and the RAR is solely responsible for its content and accuracy. The list is edited for space. DUKE’S COUNTER Alex McCoy 3000 Connecticut Ave NW Washington DC 20008 202-733-5623 An employee at Duke’s Grocery confirmed the owner would be opening a new sister restaurant in Washington. The menu will be similar to Duke’s Grocery, with seasonal East Londoninspired cuisine like the Proper Burger and fish and chips. Contact number listed 202-733-5623 is for Duke’s Grocery. BLAZE PIZZA Tiffany Vasasos 600 E. Pratt St. Baltimore MD 21202 info@blazepizza.com www.blazepizza.com 626-584-5880 The franchise Blaze Pizza will be opening a new 1,800 sqft location in Baltimore. The fast casual pizza concept uses an assembly line format that lets guests customize one of the menu’s signature pizzas or create one of their own, choosing from a wide selection of fresh, artisanal toppings. The thin-crust pies are fast-fired in 120 seconds. ABC will be available. Contact phone number listed 626-584-5880 is for Director of Construction at corporate, Tiffany Vasasos. Corporate is at 35 North Lake Ave. Suite 710, Pasadena, California 91101. EAST COAST PROVISIONS Michelle Williams 3411 W. Cary Street Richmond VA 23221 804-353-3411 www.watercoastalkitchen.com East Coast Provisions is slated to open at 3411 W. Cary Street in Richmond. The restaurant will specialize in seafood. Contact number for the restaurant, 804-353-3411 is currently down, but offers information on the incoming restaurant. SHEPPARD STREET TAVERN David Bender 2922 Park Ave Richmond VA 23221 804-340-2920 A new pub called Sheppard Street Tavern is coming to Richmond. The pub will feature semi-upscale pub fare, such as chicken and waffle sandwiches, grilled pork chops and hot wings. Plate prices will range from $7-$10. Contact number for the restaurant is 804-340-2920. THE BBQ JOINT Andrew Evans 2005 14th St NW Washington DC 20009 BBQJOINTMD@gmail.com 410-690-3641 www.andrewevansbbqjoint.com An employee at The BBQ Joint confirmed the owner would be opening a new location in Washington. The menu serves barbecue sandwiches, spare ribs, chicken wings, smoked sausage and chili. Contact number listed 410-690-3641 is for Andrew Evans, the owner at the Easton, Md. location. MODERN MARKET Anthony Pigliacampo 4930 Elm St. Bethesda MD 20814

36 | MARCH 2016

303-534-0190 www.modmarket.com An employee at Modern Kitchen confirmed a new location would be opening in Bethesda, Md. The menu serves farmto-table fare with a focus on catering to virtually any dietary requirement – vegan, celiac, paleo, raw, south beach, high carb, low carb, and also low GCI. Everything in made from scratch including salad dressings, sauces and pizza dough. Contact number listed 303-534-0190 is for the original location. PURPLE ETHIOPIAN RESTAURANT AND LOUNGE 3111 Columbia Pike Arlington VA 22204 571-337-0203 A new restaurant called Purple Ethiopian Restaurant and Lounge is coming to Arlington, Va. As the name suggests, the restaurant will offer Ethiopian cuisine as well as full ABC. In addition the new restaurant is slated to open by end of 2016. Contact number 751-337-0203 went unanswered at time of print. KINSFOLK Tiffany Ingram 3514 Forest Hill Ave Richmond VA 23225 804-746-4647 Kinsfolk is a new restaurant which will be opening in Richmond. The restaurant will feature an eclectic menu of southern inspired dishes which will be priced around $20. In addition, the restaurant will have full ABC. Contact number 804-746-4647 is for Bell Cafe located at 8319 Bell Creek Road in Mechanicsville, VA which shares the same owner. SLOPPY MAMA’S BARBEQUE Joe Neuman 1942 11th St NW Washington DC 20001 joe@sloppymams.com 703-581-8177 www.sloppymamas.com The owner of Sloppy Mama’s Barbeque food truck announced plans to share a space with Solly’s Tavern in Washington. Sloppy Mama’s is expected to take over the kitchen in March 2016. The menu will serve traditional barbeque and sides with full ABC. Contact number listed 703-581-8177 is for Joe Neuman, the owner, on his business line. HAIL + HOG KITCHEN AND TAP Marc Buehler 20626 Easthampton Plaza Ashburn VA 20147 421-224-6287 A new restaurant called Hail + Hog will be opening at the One Loudon shopping center at 20626 Easthampton Plaza in Ashburn, Va. The restaurant will feature a Washington Redskins theme and will be more than 12,000 sqft. In addition, the restaurant will serve American cuisine and full ABC. Contact number 412-224-6287 is for Jerome Bettis’ Grille at 393 N. Shore Drive in Pittsburgh, PA, which is owned by the same restaurant group. SMOKE’S POUTINERIE Raj Rana smoke@smokespoutinerie.com 905-427-4444 Baltimore MD 21218 www.smokespoutinerie.com Smoke’s Poutinerie will be opening a new location in Baltimore. The casual restaurant is known for their fries topped with gravy and cheese curds. Pork, chicken, beef, steak, and vegetarian toppings can be added to their boxes of fries. Contact number listed is for the Ontario, Canada, corporate office at 905-427-4444 or email them at smoke@smokespoutinerie.com. CHICKEN RICO Fernando Sanchez 1245 Merritt Blvd Dundalk MD 21222 fesan50@gmail.com 301-503-6499 www.chicken-rico.com An employee at Chicken Rico confirmed that the owner would be opening a new eatery in Dundalk, Md. The new location is expected to open mid-2016. The menu serves traditional Peruvian chicken, marinated with a family recipe of spices and cooked in a charcoal oven. Contact number listed 301- 301-503-6499, is for Fernando Sanchez, the owner, on his personal business line. The best way to reach the owner is via email at fesan50@gmail.com.

TRIPLE CROSSING BREWING CO Adam Worcester 5203 Hatcher Street Richmond VA 23231 info@triplecrossingbeer.com 804-308-0475 www.triplecrossingbeer.com A new location of Triple Crossing Brewing Company will be opening in Richmond. The brewery will feature several varieties and will release two bottles per month. In addition, the new location is slated to open in late 2016. Contact number 804-308-0475 is for original location at 113 S Foushee Street in Richmond. WHALEY’S Nick and David Wiseman Water St SE Washington DC 20003 202-293-4400 An employee at DGS Delicatessen confirmed the owners would be opening a new eatery called Whaley’s. The eatery is expected to open by this spring in the Lumber Shed building in Washington. The menu will be inspired by flavors from the Chesapeake, with seasonal and locally sourced ingredients in every dish. Current contact is for owners Nick and David Wiseman at their other venture, DGS Delicatessen, in Washington at 202-293-4400. HENRY’S SWEET RETREAT Tom and Patty Craver 4823 St. Elmo Ave Bethesda MD 20814 A new 1,000 sqft eatery called Henry’s Sweet Retreat will be opening in Bethesda, Md. Henry’s will offer candy, ice cream and a bakery component offering scones, cinnamon buns, cupcakes, shortcakes and desserts. The owner Tom Carver can be reached via his personal Facebook page at https://www.facebook.com/tom.craver.50. HABIT BURGER Russell Friend 815-895 Rockville Pike 949-851-8881 Rockville MD 20852 www.habitburger.com The Habit Burger will be opening a new location in Rockville, Md. Existing locations offer 100% lean ground beef char burgers, sandwiches, salads, sides, kid’s meals, ice cream treats and fountain drinks for lunch and dinner hours with no ABC available. Contact phone number listed 949-851-8881 is for corporate office at 17320 Red Hill Avenue, Suite 140, Irvine, California 92614. ZZAAM FRESH KOREAN GRILL Derek Cha 4508 Commonwealth Center Pkwy Richmond VA 23112 434-284-8980 A new location of Zzaam! Fresh Korean is coming to Richmond, Va. The restaurant, which is expected to open in summer 2016, will be 1,500 sqft and will feature a menu of Korean cuisine and fusion such as Korean tacos. Contact number 434-284-8980, is for the original Zzaam location in Charlottesville, Virginia. GRAND CATA Pedro Rodríguez and Julio Robledo 1550 7th St NW Washington DC 20001 202-525-5702 www.grandcata.com A new wine shop, Grand Cata, will be opening in March 2016 at 1550 7th Street NW in Washington, DC 20001. Grand Cata will specialize in Latin American wine and cuisine. Contact number listed 202-525-5702 is for this location. Note: at the time of our call the phone just rang. The best way to reach Co-founders Pedro Rodríguez and Julio Robledo is via Facebook at www.facebook.com/ Grandcata/ They typically respond in a few hours. HUGO Lauren Barrett 130 Purcellville Gateway Dr Purcellville VA 20132 thewkhearth@thewinekitchen.com 540-751-9919 A new bar called Hugo will be opening in Purcellville Va. The bar will serve pre-prohibition era cocktails such as apricot coolers and derby fizzes. In addition, the new bar is slated to open in March. Contact number 540-7519919 is for The WK Hearth, which is a full service restaurant and will be connected to the bar.

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KUYA JA’S LECHON BELLY Javier Fernandez 301-792-1724 Rockville MD 20852 An employee at Gwenie’s Desserts, confirmed the owner would be opening a new eatery called Kuya Ja’s Lechon Belly in a to-be-announced location in Rockville, Md. Kuya Ja’s Lechon Belly will highlight the traditional Filipino cuisine with no ABC. Contact number listed 301-792-1724 is for Javier Fernandez at Gwenie’s Desserts. BONCHON CHICKEN Bill French 11607 Midlothian Turnpike Richmond VA 23113 bonchon@bonchon.com 212-273-9797 BonChon Chicken, a popular Korean-based chicken chain, will be opening by fall 2016 in Richmond. The fast casual restaurant will offer Korean fried chicken and Korean sides. Contact phone number listed 212-273-9797 is for the Bonchon Global HQ, 213 W 35th St., #401, New York, NY. RADIATOR TABS Griz Dwight 430 Rhode Island Ave NW Washington DC 20005 dwight@grizform.com 202-234-2321 GrizForm Design Architects announced plans for a new project called Radiator Tabs in Washington. The eatery will have 57-seat bar area including a communal table and a comfortable lounge space and a 23-seat lounge area. The menu will serve handcrafted cocktails and upscale bar far. Contact information listed 202-234-2321 is for Griz Dwight, the owner of GrizForm Design Architects. BAR À VIN Eric and Ian Hilton 1035 31st Street NW Washington DC 20007 202-965-2606 An employee at Chez Billy Sud confirmed the owners would be opening a new eatery in a few weeks called Bar à Vin in Washington. Hours of operation will be daily from 4 p.m. to 2 a.m. The main bar has seating for 15, high-top tables, and a communal table for eight, while a smaller room with the fireplace holds additional high-top tables. Menu will feature upscale wines, beers, and cocktails. Contact number listed 202-965-2606 is for Eric and Ian Hilton, the owners, at Chez Billy Sud. EKIBEN Nick Yesupriya, Steve Chu, and Ephram Abeb 1622 Eastern Ave Baltimore MD 21231 240-472-7092 The owners of Ekiben food stand confirmed plans to open a permanent location in Baltimore. The menu serves Asian comfort food and offer late-night hours on the weekends. Contact number listed 240-472-7092 is for this location. OSHUN Michael Anderson 333 John Carlyle St Alexandria VA 22314 mike@bbqdelray.com 703-362-3539 New full-service restaurant called Oshun will be opening in Alexandria, Va. The restaurant plans on serving lunch and dinner. In addition, the restaurant will have indoor seating for 95, a full bar, oyster bar, and patio seating. Contact number for the new restaurant is 703-362-3539. STONE BREWING WORLD BISTRO & GARDENS Williamsburg Ave and Nicholson St Richmond VA 23231 760-294-7899 richmond.stonebrewing.com A new location of Stone Brewing World Bistro and Gardens will be opening at the east coast center of brewing operations for Stone Brewing Co. which will be located at Williamsburg and Nicholson Street in Richmond. The restaurant will serve an eclectic menu focused on beer pairings. Contact number 760-294-7899 is for west coast operations in San Diego, CA. No reproduction without express written permission under penalty of law. Published by Restaurant Activity Report, PO Box 201, Willow Springs, NC27592; Office: 919-3460444; Toll Free: 888-246-0551; Fax: 919-882-8199; www. restaurantactivityreport.com

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