Food Service Monthly

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Volume 15, No. 6 n June 2016

TM

Memories, Accolades, Culinary Excellence

Robert Kinkead PRESORT STD. US POSTAGE PAID PERMIT #163 DULLES, VA

insidefsm Volume 15, No. 6

June 2016

news and information

columns

Looking Back………………………………………………………………………………………… 2 FSM News…………………………………………………………………………………………… 3 Culinary Correspondent: Airlie Conference Center………………………………………… 5 US Foods Fotos …………………………………………………………………………………… 6 H&M Wagner Fotos………………………………………………………………………………… 9 Saval Foodservice Fotos……………………………………………………………………… 11 Life Work, Robert H. Kinkead………………………………………………………………… 14 RAM Expo News ………………………………………………………………………………… 16 Special Report: Commitment………………………………………………………………… 20 Advertiser Spotlight: EMR’s Caroline Kauffman-Kirschnick………………………… 26 Ad Index…………………………………………………………………………………………… 27

Sauce on the Side by Michael Birchenall…………………………… 2 Bob Brown Says by Bob Brown………………………………………… 8

Volume 15, No. 6 n June 2016

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Food Smarts by Juliet Bodinetz……………………………………… 17 Working in America by Becki L. Young……………………………… 21 The Latest Dish by Linda Roth……………………………………… 22 Whining ’n Dining by Randi Rom …………………………………… 24 Balti-MORE by Dara Bunjon………………………………………… 25

Memories, Accolades, Culinary Excellence

Robert Kinkead

Modern Business Solutions by Henry Pertman………………… 28

26

21

on the cover Robert H. Kinkead, 2106 Duke Zeibert Capital Achievement award winner, is a historical culinary treasure.

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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MAY 2016 | 1

SAUCE ON THE SIDE Michael Birchenall

Frans Hagen: A Good Man

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ometimes the legacy of one’s life is not such a complicated roadmap. Certainly you have all those events, moments, forks in the road … the infinite makeup of the planned and the serendipitous trip through our life journey.

Now, reflecting on the passing of my friend Frans Hagen (1935 – 2016) I am convinced he transcended the complicated and was quite simply a good man.

For those who may not know Frans, he was a member of the Restaurant Association Metropolitan Washington (RAMW) for nearly 50 years and was known as a leader in the drive for culinary arts education in the public high schools. That

became his passion … something he worked on until his death.

His dear wife Trudy was and is a woman of great strength and such a wonderful couple they made.

When I first met Frans at a RAMW social maybe 20 years ago, I’ll never forget his intense, forward thinking. Frans was direct, always finished what he started and never gave up on the kids as he created his own path through the tangled maze that is the Washington DC school system. He worked just as well in a more structured environment in Northern Virginia, but the results were always the same, the culinary education for the students was always on the track

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Volume 15, No. 6 n June 2016

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MICHAEL BIRCHENALL

CONTRIBUTING WRITERS

LISA SILBER

Dennis Barry Juliet Bodinetz Bob Brown Dara Bunjon Andrew Kline Genevieve LeFranc

Editor and Publisher michael@foodservicemonthly.com Sales Manager lisa@foodservicemonthly.com

ELECTRONIC INK Design and Production fsm@eink.net

2 | MAY 2016

Celeste McCall Henry Pertman Randi Rom Linda Roth Michael Sternberg Jay Treadwell Becki Young

for success – another plus for our industry.

As he moved into more of the “retirement” phase, Frans and I would talk on a regular basis. He had his medical issues; I had mine.

He was always there for me. I will never forget the positive energy he passed on to me and I feel it every day. But the conversation would always turn to education and maybe the work would be on a project at Carlos Rosario, his scholarships at RAMW or the organization of his culinary library. Frans was tireless and his goal-driven direction never wavered.

Frans Hagen was a good man.

Contact phone: 703-471-7339 email: info@foodservicemonthly.com fax: 866-961-4980 web: www.foodservicemonthly.com Foodservice Monthly, a division of Silver Communications, Corp., is owned and published by Silver Communications, Corp. The Foodservice Monthly mission is to provide Mid-Atlantic foodservice professionals 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.

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looking back, looking forward

2007 James Beard Awards … When Is a Tie a Tie or Just a Major SNAFU? The story of the 2007 James Beard screwup of the Best Chef Mid-Atlantic has all been forgotten or even something that never happened. Two of the chefs nominated were RJ Cooper and Frank Ruta. When it came time for the announcement only Cooper’s name was announced. He got his award, the congratulations (and he should have) and settled in for a night of celebrating.

Frank Ruta went home without his medal, without the winner foto and that was it ... except that it was a tie with two equal winners. On the train ride home that night I got the post awards press release that showed the tie. Wow. It’s a classic bizzaro world journalism thing ... if you were at the event live, you got the story wrong and if you were at home using a press release, you got it right.

The rest of the story with the national public relations firm more concerned about their reputation and throwing their client under the rolling pin is of little interest to you. I was able to push Beard to overnight the medallion to Frank (a gentleman as always) and took the first picture of him as the Best Chef MidAtlantic.

—Michael Birchenall

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FSM NEWS

2016 Stars of the Industry Award Winners Announced by RAM

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inners of Maryland’s 2016 Stars of the Industry Awards were unveiled to a crowd of over 650 restaurant and hospitality leaders at the Restaurant Association of Maryland’s (RAM) 62nd Annual Stars of the Industry Awards Gala. The Gala celebration and awards presentation took place at the Baltimore Marriott Waterfront.

“The Gala is our opportunity to honor and give recognition to elite restaurants across the state. We are fortunate to have such a diverse group of restaurants to choose from who are dedicated to their customers, their community and their employees,” said Marshall Weston, President and CEO of the Restaurant Association of Maryland.

2016 Award Winners & Honorees

Rob Beall, The Brice & Shirley Phillips Lifetime Achievement Award winner

CHEF OF THE YEAR presented by Oracle Raynold Mendizabal – Urban Butcher

HEART OF THE INDUSTRY presented by CohnReznick LLP Manager, Brendan McCool – Victoria Gastro Pub

RESTAURATEUR OF THE YEAR presented by the Maryland Restaurant & Hospitality Self Insurance Fund David Dopkin – Miss Shirley’s Café and The Classic Catering People

MCCORMICK CORNERSTONE OF THE INDUSTRY AWARD Awarded to the companies that best illustrate how restaurants are the cornerstone of the economy and their community. These successful businesses support local communities by creating jobs and financially supporting nonprofit groups, schools, scouts and youth sports teams.

Glory Days Grill, Statewide Irish Restaurant Company, Anne Arundel County Tabrizi’s, Baltimore Tino’s Italian Bistro, Columbia

FAVORITE RESTAURANT Lib’s Grill, Perry Hall FAVORITE NEW RESTAURANT Preserve, Annapolis CRAFT BREW PROGRAM OF THE YEAR presented by Evolution Craft Brewing Co. Alewife, Baltimore FAVORITE BAR OR TAVERN Jimmy’s Famous Seafood, Baltimore WINE & BEVERAGE PROGRAM OF THE YEAR Liquid Assets Wine & Martini Bar, Ocean City foodservicemonthly

David Dopkin, Restaurateur of the Year, celebrates with the Miss Shirley’s Café and The Classic Catering People teams … Miss Shirley’s executive chef Brigitte Bledsoe holds the award.

Maryland Hospitality Hall of Honor 2016 Inductees The Maryland Hospitality Hall of Honor was created to recognize those restaurants in Maryland that embody the spirit of the hospitality industry based on their longevity and overall

FSM NEWS cont. on page 4 The Newsmagazine Foodservice Professionals Rely On

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FSM NEWS continued

contributions to their customers and the industry as a whole.

Maggie’s, Westminster Rusty Scupper, Baltimore Shenanigan’s Irish Pub & Grille, Ocean City TJ’s of Calverton Restaurant, Beltsville Western Sizzlin Restaurant, Cumberland

ALLIED MEMBER OF THE YEAR Coastal Sunbelt Produce represented by John Corso THE OTTO SCHELLHASE AWARD An individual of sterling character who has made numerous contributions to RAM and the Education Foundation.

Bob Garner – Glory Days Grill

THE BRICE & SHIRLEY PHILLIPS LIFETIME ACHIEVEMENT AWARD This award is given to the person who exemplifies sound business principles and impeccable character while dedicating their career to the betterment of the restaurant and foodservice industry.

Rob Beall – Ledo Pizza Systems EDDIE DOPKIN FIRST COURSE AWARD Honoring Entrepreneurship in Hospitality, presented by Miss Shirley’s Café and The Classic Catering People.

The Dopkin family created this $5,000

Silverman, Sietsema, Kliman Honored with 2016 James Beard Awards

We Made the List!

Alto-Hartley is proud to have made Foodservice Equipment & Supplies’ list of the 2016 Top 100 Foodservice Distribution Giants.

This distinction reflects not just our extensive inventory, but the top-notch customer service our Metro DC clientele have come to expect.

Winners were announced at the 2016 James Beard Foundation Awards held at the Lyric Opera of Chicago (culinary awards) and at Pier 60 at Chelsea Piers (journalism awards) in New York City.

The Best Chef for the Mid-Atlantic (D.C., DE, MD, NJ, PA, VA) went to Aaron Silverman, Rose’s Luxury, Washington, D.C. Two journalism awards went to Washington writers with Tom Sietsema winning for his Travel and Dining series on “America’s Best Food Cities” for The Washington Post. The distinguished MFK Fisher Distinguished Writing Award went to Todd Kliman for “Pork Life” in Lucky Peach.

Established in 1990, the James Beard Awards recognize culinary professionals and writers for excellence and achievement in their fields and further the Foundation’s mission to celebrate, nurture, and honor America’s diverse culinary heritage through programs that educate and inspire.

Virginia ProStart Teacher Pam Sloan Presented with James H. Maynard Excellence in Education Award

4601-A Eisenhower Avenue • Alexandria, Va 22304 703.883.1448 • altohartley.com • showroom@altohartley.com 4 | MAY 2016

The National Restaurant Association Educational Foundation (NRAEF) and Golden Corral presented one of two James H.

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scholarship to celebrate the life and memory of Eddie Dopkin, founder and visionary behind the award winning Miss Shirley’s Café and a partner with The Classic Catering People.

Danielle Evans – Stratford University PROSTART STUDENT OF THE YEAR Khori Eubanks – Old Mill High School PROSTART TEACHER OF THE YEAR Lenore Martin – Northeast High School

Maynard Excellence in Education Awards to Pam Sloan of Chesterfield County’s Manchester High School (Va.) for her work with students both in and out of the classroom.

Sloan was selected as one of the recipients from among the 32 state honorees at the awards dinner held during the National Restaurant Association Show in Chicago.

“To Golden Corral’s founder, James Maynard, education is an integral part of success in the restaurant industry. We are proud to support the ProStart Program, which prepares students so well for successful post-secondary education and careers in our industry,” said Trenary at the event. “The educators we are all honoring this evening are amazing teachers whose impact on our industry and on the lives of their students is significant.”

The NRAEF’s ProStart Educator Excellence Awards recognize exceptional educators who utilize the ProStart program in their classrooms. Each participating state restaurant association nominates its leading educator who has demonstrated a strong commitment to his or her students and to the ProStart Program. The two winners of the national honor are also awarded a $5,000 cash prize by the NRAEF and Golden Corral.

FSM NEWS cont. on page 19 foodservicemonthly

CULINARY CORRESPONDENT Celeste McCall

Combatting Food Waste — A Global Approach

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ood waste … what are you doing about it?

By now, more and more restaurateurs, vendors, other food professionals, non-profits and consumers are aware of the appalling issue of food waste. According to the National Resources Defense Council, the United States throws away as much as 40 percent of the food it produces. This amount, we’ve also read, comes to about 20 pounds per person each month. But as FSM has been reporting, myriad organizations are working to solve this global problem at all levels: farming, distribution, restaurant

of Earth Day, and a champion for sustainable living. On last Earth Day, April 22, Airlie Human Resources Director Paige Leazer coordinated a meal-packing project with a team from Stop Hunger Now, the worldwide organization based in Raleigh, North Carolina. The two teams provided 10,000 meals by combining rice, soy, dehydrated vegetables and a packet containing 23 essential vitamins and minerals into small packages. The meals— with a two-year shelf-life—were shipped to schools, orphanages, and crisis relief centers around the

kitchens and customer tables. (See the March, 2015 issue of FSM.) Taking the high-tech approach is FoodBridge, the Mid-Atlantic non-profit which creates software to transfer food, normally headed for landfills, into the kitchens of non-profits — and eventually into the stomachs of hungry people. Last year, the organization celebrated 100,000 meals saved from dumpsters at its First Awards Reception (see the November, 2015 FSM). Last year, DC Central Kitchen transformed more than 743,000 pounds of food which would have gone to waste into nutritious meals for DC shelters and other recipients.

Joining the effort is Airlie, a conference center/resort in Warrenton, Va., a leader in the green industry, reportedly the birthplace

world. “We are thrilled to be taking part in this important activity,” said Leazer. “It is a great team building activity for staff and provides an opportunity to learn about global hunger and being good stewards to the Earth.”

Airlie Manager Director Kevin Carter added, “We participate in several community events each year. We have volunteered with Stop Hunger Now [before], but this is the first year we are hosting the [meal packing] event on site. We were looking for a great community service project for our team … as we feel it is more than just donating, it’s putting our hands to work as well.

“Volunteers set up stations and equipment, fill bins with raw ingredients, scoop them into meal bags, weigh and seal the bags, box

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and stack them on pallets, load the pallets and equipment onto a truck,” Carter said.

Besides teaming up with Stop Hunger Now, Airlie’s culinary program focuses on avoiding or minimizing food waste in several ways. Each day, specific amounts of food are prepared for guests according to formulas derived from

[previous] consumption records.

That prevents over (and under) production. Leftovers are fed to employees, or go local charitable organizations. Menus are planned around produce gleaned from Airlie’s 4-acre organic garden and from other local purveyors. This minimizes food spoilage and helps

CULINARY CORRESPONDENT cont. on page 24

FROM IDEA TO REALITY

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US FOODS FOOD FANATICS LIVE Walter E. Washington Convention Center Washington, DC

Metro DC Market president Jim Sturgell had the team out in force to meet its mission of “keeping kitchens cooking.

6 | MAY 2016

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BOB BROWN SAYS Bob Brown

Making the Most of the Grand Finale

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pportunities abound when you have a planned approach to desserts, after-dinner drinks, and coffee. Here are some tips, tactics, and techniques.

Don’t mix desserts with appetizers, soups, salads, entrées.

Too often, after a tour of the menu, servers say, “Oh, and don’t forget to save room for our Chocolate Bomb Cake.” This leads to, “I’ll skip the appetizer and save room for your fabulous suggestion,” Later; guests pass on dessert with, “Never mind. I’ll just take

the check.” This way you lose twice.

Wait until guests are on their main courses. Then, use the power of sight and storytelling. When you notice Mr. Jos. A. Bank, who’s enjoying his Angus filet, spying the Tiramisu at the next table, you say, “That’s Chef Bryan’s specialty he perfected while working a ”stage” in Sienna this summer.

NEVER FORGET: THE MORE YOU CLEAR, THE MORE YOU SELL! Not too fast, not too slow.

If you rush diners, they’ll camp out for an hour nursing the chamomile they made with their own tea bag.

Or, if you lollygag, the message is, “If it takes this long to hear about desserts, I’ll have to wait an eternity to get them. Check please!”

Tune into cues. Do guests want to chill or bolt for the multiplex?

Artfully timing your presentation is the difference between a big zero— and adding 30 to 50 bucks on the back end of a check.

Don’t bring the list to a dirty table.

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grand finale, Todd, our pastry chef, has prepared a beautiful white chocolate banana mousse pie, a ginger crème brulée, and a key lime pie. We also offer Baileys, Kahlua, and Gran Marnier, as well as Hennessey and Courvoisier. And, by the way, we also feature a special Illy cappuccino with our famous chocolate disappearing spoon.

Guests feel full when their space is littered with dirty glassware, crumbladen side plates, sip sticks, and cracker wrappers. When you offer the chocolate lava cake, they’ll respond, “Are you kidding? We’re stuffed!”

Clear the decks. Take a page out of New York’s famous Spark’s Steakhouse line of attack. Clear everything: sip sticks, salt and pepper shakers, flowers, along with dirty dishes and glassware. Then, crumb or clean the table. Next, reset with a fork and spoon. Now, guests are relaxed and receptive. Never forget: “The more you clear the more you sell!”

Don’t open with “Did you save room for dessert?”

This will guarantee a common refrain: “No, I’m full, I’m on a diet, and I’m out of room—and money.”

Don’t give the guest an easy out.

Give everyone the opportunity to choose or refuse. Kick off the festivities with: “And now for the

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Now you’re in the driver’s seat because you: Avoid the yes/no answer trap: May I interest you in dessert? ‘No!” Take advantage of the “grouping technique”—offering multiple choices: When you describe specific desserts, cordials and cognacs, and coffees together, it inspires one guest to order the key lime pie—giving another guest permission to order the special cappuccino.

Offer high-recognition brands: Brands such as Gran Marnier, Courvoisier, Illy, etc. help guests visualize.

This paves the way to offer alternatives: “Oh, you don’t like chocolate? Our coconut sorbet is outstanding with an Illy cappuccino.”

Avoid starting with, “May I get you a coffee?” When you offer only coffee first, it signals the end of the meal—a surefire way to cut down on dessert and cordial sales.

The grand finale approach makes the end of the meal an event—not an afterthought. Your artful and caring approach will impress and make the most of the best part of the meal.

BOB BROWN, president of Bob Brown Service Solutions, www.bobbrownss.com, pioneered Marriott’s Service Excellence Program and has worked with Disney, Hilton, Morton’s of Chicago, Nordstrom, Olive Garden, and Ritz Carlton. He works internationally hotels such as Burj Al Arab in Dubai. He has appeared on the Food Network and authored the bestselling The Little Brown Book of Restaurant Success selling over 100,000 copies worldwide. Contact Bob for speeches, workshops, breakouts, executive retreats: 571-246-2944 ©Bob Brown Service Solutions 2014. foodservicemonthly

H&M WAGNER 2016 SPRING SHOW LUAU The Carousel Hotel & Resort Condominiums Ocean City, Maryland Photos: KRR Photography

Dennis Barry, Cindy Barnes, Michelle and Sal Furno

John Blottenberger, Beverage Manager, Sunset Restaurant

Cameron’s Seafood Market Crew at the Wagner Foodservice Luau!

Pub Crawl LIVE entertainment was an Elvis tribute at Fager’s Island

Aunt Peggy’s Executive Chef Dan Rendulic

LUAU dessert table with four brand new dessert introductions

Record setting attendance … AGAIN!

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MAY 2016 | 9

Can You Talk the Lingo About USDA Beef Grading and Yields?

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he more you know, the better buying questions you can ask and the better buying decisions you can make.

After meat and poultry are inspected for wholesomeness, producers and processors may request that they have products graded for quality by a licensed Federal grader. The USDA’s Agricultural Marketing Service (www.ams.usda.gov) is the agency responsible for grading meat. Those who request grading must pay for the service. Grading for quality means the evaluation of traits related to tenderness, juiciness, and flavor of meat.

USDA grades are based on nationally uniform Federal standards of quality. No matter where or when a

consumer purchases graded meat, it must have met the same grade criteria.

The grade symbol and wording are no longer copyrighted; however, according to the Truth in Labeling Law, it is illegal to mislead or misrepresent the shield or wording.]

USDA Grades for Meat Beef is graded as whole carcasses in two ways: 1. Quality grades: for tenderness, juiciness, and flavor; and 2. Yield grades: for the amount of usable lean meat on the carcass.

There are eight quality grades for beef. Quality grades are based on the amount of marbling (flecks of fat within the lean), color, and maturity.

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Quality Grades Prime grade is produced from young, well-fed beef cattle. It has abundant marbling and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking (broiling, roasting, or grilling).

Choice grade is high quality, but has less marbling than Prime.

Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are, like Prime, suited to dry-heat cooking.

Many of the less tender cuts, such as those from the rump, round, and blade chuck, can also be cooked with dry heat if not overcooked.

Such cuts will be most tender if “braised” — roasted, or simmered with a small amount of liquid in a tightly covered pan.

Select grade is very uniform in quality and normally leaner than the higher grades. It is fairly tender, but, because it has less marbling, it may lack some of the juiciness and flavor of the higher grades. Only the tender cuts (loin, rib, sirloin) should be cooked with dry heat. Other cuts should be marinated before cooking or braised to obtain maximum tenderness and flavor.

Yield grades They range from “1” to “5” and indicate the amount of usable meat from a carcass. Yield grade 1 is the highest grade and denotes the greatest ratio of lean to fat; yield grade 5 is the lowest yield ratio.

Veal/Calf

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There are five grades for Veal/Calf: prime, choice, good, standard, and utility.

Prime and choice grades are juicier and more flavorful than the lower grades. Because of the young age of the animals, the meat will be a light grayish-pink to light pink, fairly firm, and velvety. The bones are small, soft, and quite red. Cuts

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such as chops can be cooked by the dry-heat methods of roasting, grilling or broiling.

Lamb There are five grades for lamb.

Normally only two grades are found: prime and choice. Lower grades of lamb and mutton (meat from older sheep) — good, utility, and cull — are seldom marked with the grade.

Lamb is produced from animals less than a year old. Since the quality of lamb varies according to the age of the animal, it is advisable to buy lamb that has been USDA graded.

Prime grade is very high in tenderness, juiciness, and flavor. Its marbling enhances both flavor and juiciness.

Choice grade has slightly less marbling than prime, but still is of very high quality. Most cuts of prime and choice grade lamb (chops, roasts, shoulder cuts, and leg) are tender and can be cooked by the dry-heat methods (broiling, roasting, or grilling). The less tender cuts — breast, riblets, neck, and shank — can be braised to make them more tender.

Pork Pork is not graded with USDA quality grades as it is generally produced from young animals that have been bred and fed to produce more uniformly tender meat. Appearance is an important guide in buying fresh pork. Look for cuts with a relatively small amount of fat over the outside and with meat that is firm and grayish pink in color. For best flavor and tenderness, meat should have a small amount of marbling.

Pork’s consistency makes it suitable for a variety of cooking styles. Chops can be prepared by pan broiling, grilling, baking, braising, or sautéing. Ribs can be braised, roasted, or grilled. Slow cooking yields the most tender and flavorful results. Tenderloins are considered to be the most tender and tasty cut of pork. source: USDA foodservicemonthly

SAVAL FOODSERVICE SPRING FOOD SHOW Bobby Van’s • Washington, DC Photos: Lisa Silber

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MAY 2016 | 11

MEAT AND POULTRY INDUSTRY ECONOMIC IMPACT

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2012 Meat and Poultry Industry Economic Impact study measured the combined impact of the meat and poultry processing and hide, skin and offal production industries (meat and poultry products). The industry is defined to include not only the production of meat and poultry-based products, but meat distribution and retailing.

It is estimated that there are approximately 1,385,000 employees whose jobs depend on the sale of meat and poultry products to the public. The production, wholesale and retail sectors, defined as the direct industry, combine for a total of 2.1 million jobs, generating $68 billion in wages and providing more than $278.9 billion in total economic output.

The industry contributes approximately $894 billion in

total to the U.S. economy, or just under 6 percent of total U.S. GDP and, through its productioon and distribution linkages, impacts firms in all 440 sectors of the U.S. economy, directly and indirectly providing 5.9 million jobs in the U.S.

Production The production process begins in one of four ways. In the case of slaughtering, livestock (including cows, pigs, sheep, goats, etc.) are purchased from farmers and brought to slaughterhouses for conversion into raw meat sides.

Meat and poultry packers use either live animals (like chickens) or raw meat products and convert these to either fresh or packaged meat.

Alternatively, hides and skins are purchased from slaughterhouses and converted to raw (untanned) leather or fur products. The

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8,433 firms that convert livestock to meat and poultry and other products or directly import meat into the United States are denoted as producers. All told, these firms employ over 543,500 people in production or importing operations, sales, packaging, and direct distribution.

Wholesale Once meat and poultry products have been produced or imported, they enter the second tier of the industry – the wholesaling tier.

Wholesalers are involved in the transportation of meat an poultry products from the producers or a bonded warehouse operated by importers, and the storage of products for a limited period of time. This study takes into account the fact that dfferent types of wholesalers sell different amounts of meat and poultry as a percentage

of their total sales. We estimate that there are approximately 168,000 employees at wholesalers whose jobs depend on the wholesaling of meat and poultry products.

poultry industry is responsible for 2,084,100 supplier jobs with these firms generating over $363.3 billion in economic activity.

Induced Impact

Suppliers Other firms are related to the meat and poultry industry as suppliers. These firms produce and sell a broad range of items including livestock, fuel, packaging materials, sales displays or machinery.

In addition, supplier firms provide a broad range of services, including personnel services, financial services, advertising services, consulting services or even transportation services. Finally, a number of people are employed in government enterprises responsible for the regulation of the meat and poultry industry. All told, we estimate that the meat and

While it is inappropriate to claim that suppliers to the supplier firms are part of the industry being analyzed, the spending by employees of the industry and those of supplier firms whose jobs are directly dependent on meat and poultry sales and production should surely be included. This spending on everything from housing, to food, to educational services and medical care makes up what is traditionally called the “induced impact” or multiplier effect of the industry. In other words, this spending, and the jobs it creates is induced by the production, distribution and sale of meat and poultry products.

It is estimated that the induced impact of the industry is more than $252.1 billion, and generates 1,755,600 jobs, for a multiplier of about 2.2. The broader economic impact flows throughout the entire economy, generating businesses for firms and companies seemingly unrelated to meat.

An important part of an impact analysis is the calculation of the contribution of the industry to the public finances of the community.

In the case of the meat and poultry industry, this contribution comes in two forms. First, the traditional direct taxes paid by the firms and their employees provide over $95.8 billion in revenues to the federal, state and local governments. In addition, the consumption of meat and poultry generates $3 billion in state sales taxes.

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MAY 2016 | 13

LIFE WORK Jay Treadwell

Keeping On Kinkead-ing

I

n April the announcement came from the Restaurant Association Metropolitan Washington that Robert H. Kinkead had been selected to receive this year’s Duke Zeibert Award for his many years of service to the restaurant business in Washington. I thought that this would be an ideal time for me to sit down with this giant in our industry to find out more about him and what has made him tick all these years. “Tick” in this case, means succeed in unparalleled restaurant performance. I met him at the Tysons Hyatt Regency one afternoon and we sat down just to talk on an outside terrace.

JT: Where were you born and where did you spend your early years?

RK: I was born in Providence, Rhode Island, but made my home in Wellesley, Massaxhusetts.

Then I went to the University of Massachusetts in Amherst.

JT: Do you have any siblings and did any of them go into the food business?

RK: I am the oldest of 10 children. I have nine siblings. There are five brothers and four sisters.

Two sisters are identical twins and two boys and one sister are triplets. One of my brothers is in the restaurant business.

JT: Wow, that is quite a family! You have been in the food business for many years, but what was your first job?

RK: I worked at The County Fair restaurant on Cape Cod washing dishes and then doing prep work. The County Fair was what is now referred to as a “Meat and Three.” They made all their desserts from scratch and the pecan pie was their specialty. That restaurant is still operating and is called The Red Pheasant.

14 | MAY 2016

JT: What was your next step?

RK: After moving up the ranks in many restaurants and hotels, I ended up as the chef at the Harvest in Cambridge. After five years I left the Harvest restaurant and opened up 21 Federal on Nantucket as chef. I kept this going for three seasons. In 1987 I moved to Washington, DC to open 21 Federal. Tough landlords and a recession over time made it difficult and finally it was closed in January 1993.

JT: Is that when you opened Kinkead’s? What else was going on during this period?

RK: In October 1993, we opened Kinkead’s. The seafood restaurant did quite well. At its high point we grossed $8 million, but the collapse of the economy in 2008 took it back down to $5 million. I kept it opened until 2012. In 2001 we opened Colvin Run Tavern in Virginia.

Unfortunately it opened two weeks after September 11. We operated Colvin Run for seven years, but finally closed it in 2008. During this time, my brother and I opened a place in Boston called Sibling Rivalry. It featured a two-sided menu where he created half of the dishes and I created the other half.

That was a $4.5 million property and until another recession hit, it did well. We closed that restaurant in 2012. In 2009, I opened up a restaurant in Annapolis called Hell Point Seafood. It was located in the building that formerly housed Phillips Seafood restaurant. That restaurant closed in 2012.

JT: Now that Kinkead’s is closed what have you been doing since?

RK: Since closing Kinkead’s I have been involved in two restaurants in the Watergate Complex; a pop-up fine dining Italian concept called

“ … I APPRECIATE ALL THE NICE COMMENTS ABOUT HOW I HELPED PEOPLE ALONG THE WAY. THAT IS THE ONLY WAY ANY OF THIS MAKES SENSE AND I HOPE I HAVE LEFT THAT AS PART OF MY LEGACY.” BOB KINKEAD Ancora and Campono, a fast casual pizza, sub and gelato café. I also started a consulting company called RHK Consulting.

JT: What are your thoughts on what’s ahead for the restaurant business here in DC and possibly elsewhere?

RK: We are seeing a lot of independent 30-40 seat restaurants opening lately. They may need to charge $250 per person to be profitable, particularly in an era when the minimum wage may be $15 per hour. This is not viable in this market. There is not nearly enough of a customer base that can support that pricing. Also, “Farm to Table” is a marketing slogan, not a restaurant philosophy. For decades good restaurants in America have been buying product at farmers markets and searching out small producers. Cooking is what got me into the business in the first place; however in my 40 years in the restaurant business I’ve found that more time is spent on administration tasks and less on actual cooking.

The Newsmagazine Foodservice Professionals Rely On

JT: You have always given back to the industry as witnessed by the Duke Zeibert award you recently were honored for. Talk about that for a minute.

RK: I was honored to have received that award and I appreciate all the nice comments about how I helped people along the way. That is the only way any of this makes sense and I hope I have left that as part of my legacy.

JT: Thanks for your time, Bob and good luck for the future – you have given a lot and have a lot yet to give, I am sure.

RK: Thanks, I appreciate it.

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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ASSOCIATION NEWS RAM Hilary Yeh

Expo Registration Now Open … and FREE!

O

n September 27-28, the Mid-Atlantic Food, Beverage & Lodging Expo will bring together hospitality professionals from Maryland, Pennsylvania, Washington DC and Delaware at the Maryland State Fairgrounds in Timonium, Md. Convenience and affordability are important for both our exhibitors and attendees. The Fairgrounds are located directly off I-83 with plenty of free parking available on-site.

Expo offers two days of new products, local companies, competitions, demos and seminars.

And don’t forget the food and drink!

Attendees can experience the full event FREE. Owners and managers of foodservice/hospitality businesses are invited to register themselves and their staff to attend. This show is not open to the public.

Register for FREE before Sept. 1 at www.midatlanticexpo.com

Who attends the Expo?

• Restaurant Owners • General Managers, Hotel & Bar Managers, Purchasing Managers • F&B Directors • Executive Chefs & Sous Chefs

• Caterers/Event Planners • Bed & Breakfast Owners • School Cafeteria Staff • Convenience Store Operators • Accounting & HR Personnel • Tourism & DMO’s Offices • Servers & Bartenders • Packaged Goods & Liquor Store Operators

Important Reminders • No one under 21 will be permitted (with exception of post-secondary students accompanied by their instructors) • No childcare provided • This is a no-sell show floor.

Professionals who do not work for a foodservice/hospitality establishment are welcome to purchase a booth, starting at $1,250.

Expo Info • Dates: Tuesday, Sept. 27 – Wednesday, Sept. 28 • Show Hours: 10 a.m. – 4 p.m.

• Location: Maryland State Fairgrounds, 2200 York Rd, Timonium, Md. • www.midatlanticexpo.com

Tasty bytes at foodservicemonthly.com 16 | MAY 2016

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FOOD SMARTS Lisa Atkinson

Listeria and Clostridium Botulinum, Pardon? … For Real

N

ot all bacteria follow the rules.

In our Food Service Manager Certification (ServSafe) classes we always teach our students about the temperature danger zone, from 41°F to 135°F, at which bacteria grow. However, not all bacteria cease to grow at refrigeration temperatures, and one of those, listeria monocytogenes, is causing a lot of trouble right now for an enormous food manufacturer, CRF Frozen Foods. The CRF listeria threat recall reaches over 300 product lines, across 42 different brands and for any products made in the last two years.

When food is recalled, it should first be removed from inventory and labelled “Do not use, do not discard.” Then follow the recall instructions; sometimes the agencies who protect public health (Centers for Disease Control and Precention, CDC; Food and Drug Administration, FDA; local health department) want to take samples from the food, but in the CRF Frozen Foods case, the food may be discarded or returned to the supplier for a refund.

Listeria is unlike most bacteria in that it can still grow at refrigeration temperature; this is why we must always discard refrigerated foods on the expiration date, particularly if the food contains meat or dairy.

Since it is not killed in the freezer, and can grow while frozen food is thawing, the FDA is understandably concerned with the possibility of contaminated frozen fruits and vegetables being stored in the freezers of unsuspecting consumers.

Listeria is commonly found in dirt, so ready to eat food originating from farm animals, such as luncheon meat, hot dogs and unpasteurized dairy products are common culprits for listeria outbreaks. Healthy individuals may contract listeria and fight it off easily without becoming

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sick, but those with reduced immune systems could suffer symptoms such as fever, muscle aches, nausea and diarrhea, and in the worst cases, confusion, convulsions and other nervous system symptoms. The most devastating consequences can occur if a pregnant woman is infected.

The mother may only suffer mild flu-like symptoms, but the fetus may be miscarried or suffer a deadly infection as a newborn. This risk during pregnancy is the reason that expectant mothers are advised to only eat pasteurized dairy products, and to only consume hot dogs and luncheon meats if they have been reheated to a minimum internal cooking temperature of 165°F for 15 seconds, since pasteurization and heating to 165 is enough to kill the Listeria bacteria.

In addition to cooking foods it is important to thoroughly clean and sanitize areas that may have been contaminated. In 2014 five people were hospitalized and two people died in a listeriosis outbreak related to mung beans. The building was cleaned and sanitized and then resumed operation, but the FDA still found listeria in a follow-up inspection and the facility eventually closed.

The biggest listeriosis outbreak to date was in 2011, when 147 people become sick and 33 people died, across 38 states, after eating contaminated cantaloupe. Melon can be stored at room temperature when it is whole, but it must be thoroughly washed under running water to remove any potential soil pathogens before it is cut..

Another bacteria which grows at refrigeration temperatures is clostridium botulinum. I always tell my students that I will happily eat from any food truck, but I like to steer clear from home-canned foods unless the cook is really up to date on their food safety knowledge! The problem with clostridium is that the

bacteria, commonly found in soil, can form spores, which is a form bacteria takes in adverse conditions.

Just like a plant seed can survive the winter, a spore can survive very high cooking temperatures; a potato baked in the oven for an hour could still have spores on the skin. The other unusual

thing about c. botulinum is that is prefers to grow in an anaerobic environment: one without oxygen.

These environments include canned goods, reduced oxygen packaged foods such as vacuum packed meats, and sous vide preparations.

FOOD SMARTS cont. on page 18

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MAY 2016 | 17

RAMW Hosts Industry Leaders at ‘Five-Star Service Panel

R Everything to make your operation run faster. cleaner. better. tastier.

REGISTRATION INCLUDES 150+ EXHIBITORS & NEW PRODUCTS

STEP 1: Go online www.VRL-Expo.com/registration

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www.VRL-Expo.com 18 | MAY 2016

epresentatives from Washington’s restaurant community came together with the Restaurant Association Metropolitan Washington (RAMW) on May 10 to discuss developments in the restaurant and foodservice industry. Allison Aubrey, Food & Health Correspondent for NPR, led a discussion that touched on restaurant growth in Washington, the unique opportunities restaurants provide, and how to maintain excellence as guest expectations evolve.

Panelists included 2016 RAMMY Awards Finalist for Service Program of the Year, David Fascitelli (Bourbon Steak), as well as finalists for Restaurateur of the Year including Mike Isabella (Mike Isabella Concepts), Jamie Leeds (JL Restaurant Group), and Paul Ruppert (Warehouse Industries). Formal Fine Dining

Restaurant finalists Victoria and Stefan Trummer (Trummer’s on Main) and Adnane Kebaier (Marcel’s by Robert Wiedmaier) were also present. Joining the panel was Jon Barry (Iron Gate), a finalist in two categories (Service Program & Formal Fine Dining).

The panel weighed in on best business practices, how to maintain brand longevity, and what it takes to succeed in metropolitan Washington’s rapidly expanding restaurant community.

The winners will be announced at the 34th Annual RAMMY Awards Gala on Sunday, June 12 at the Walter E. Washington Convention Center. For more information regarding the awards and sponsorship opportunities, email therammys@ramw.org or call 202331-5990.

FOOD SMARTS cont. from page 17

permission slip. Please remember that to prevent outbreaks due to c. botulinum and listeria you should always follow your HACCP plan, purchase from approved, reputable suppliers, discard expired products, prevent cross contamination, and never eat from a swollen can!

If you vacuum pack, can, cover in oil, or wrap in foil, you are creating an anaerobic environment for your food, and if there is any chance that spores remain, you should refrigerate your food and consume or discard within seven days.

Any time you plan to create an anaerobic environment in your facility, you need to submit a Hazard Analysis Critical Control Point (HACCP) plan to your local health department which shows you can perform the process safely. You will then receive a variance, the health department equivalent to a

The Newsmagazine Foodservice Professionals Rely On

LISA ATKINSON has a degree in Food Science from Reading University in her home country, England. She is a lead instructor and administrative manager at Bilingual Hospitality Training Solutions for Executive Director, Juliet Bodinetz. www.bilingualhospitality.com, juliet@bilingualhospitality.com or 443-838-7561. For Latest Food Safety Tips, become a fan on Facebook or Twitter: @BHTS foodservicemonthly

FSM NEWS cont. from page 4 “ProStart educators, like Pam, are key to the continuing success of Virginia’s restaurant and hospitality industry. Through our teachers’ work to help provide a solid foundation of management and culinary skills, students can understand and embrace the exciting career opportunities ahead,” said Jim Wilson, director of education and workforce development for the Virginia Restaurant, Lodging, & Travel Association. “Pam’s work in the classroom and her penchant for engaging students with out-ofclass experiences made her our top choice for the state honor; we are grateful to the NRAEF and Golden Corral for also acknowledging her efforts with this national honor.”

In Virginia alone, ProStart reaches 3,900 students and 55 high schools through 75 educators.

Five Nutrition Trends at NRA Show 2016 Restaurant operators searching for the most innovative healthful products in the marketplace were dazzled by the plentiful options on display at this year’s NRA Show.

From “superfood” hot cereal to guilt-free ice cream, dairy-free cheese. gluten-free pizza and low-insugar pastries, there was something

for everyone to consider adding to their menus.

Here are five nutrition trends we caught on this year’s show floor: Superfood hot cereal: Earnest Eats Hot & Fit Cereals, a 2016 FABI Award winner, was a crowd favorite.

Made from whole oats, amaranth and quinoa, nuts, seeds and berries, the cereal is verified vegan and USDA-certified organic. It’s also free of wheat, dairy and soy and is high in protein. It comes in premeasured cups or in bulk.

Organic “guilt-free” ice cream: It took brothers Arnie and Ron Koss 10 years to create Brio! Ice Cream, an organic, high-protein, calcium-rich frozen treat that has 35 percent fewer calories and 50 percent less fat per serving. Another 2016 FABI Award winner, the non-GMO, certified gluten-free ice cream is flavored naturally with Madagascar vanilla, organic sea-salt caramel, dark cocoa, real coffee, ripe strawberries and Alphonso mango.

Dairy-free cheeses and treats: Canadians Andre Kroecher and Greg Blake started Daiya, an alternative food company catering to dairy-, lactose- and soy-sensitive diners. Made from plant-based ingredients, products include mozzarella-, cheddar- and pepperjack-style cheeses as well

as frozen pizzas and cheesecakes.

They’re also gluten free.

Gluten-free deep-dish pizza: Kiki Michalakos, founder and CEO of Kiki’s Gluten-free Foods, created her company after her 4-year-old son was diagnosed with celiac disease. As she emptied her house of conventional breads, flours and other forms of gluten, she set out to create alternative products he could enjoy. The frozen QuickBake Deep Dish Pizza, winner of a 2016 FABI Award, is made with Kiki’s special, proprietary, nonGMO, gluten-free flour. It’s also packaged in an oven-ready bag at the company’s certified glutenfree facility to avoid any cross-

contamination.

Wheatlike artisan dough: Wild Flour Bakery founder and CEO Kim Desch is a former nurse practitioner who specialized in treating patients with autoimmune diseases and gluten sensitivities. After she was diagnosed as gluten intolerant, she created the chef-inspired, wheatlike dough for breads, pastries and pizzas. Today the gourmet dough is available in chewy pretzel, bread stick and garlic knot varieties. The sweet dough version, made with unrefined natural sweeteners, scores lower on the glycemic index. It is used to make cinnamon rolls and soft-baked chocolate-chip cookies.

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Overtime Overhaul Will Harm Restaurant Employees The National Restaurant Association tonight issued the following statement regarding the Department of Labor’s overhaul of current overtime regulations: “We are appreciative that it appears the Department of Labor listened to restaurants’ concerns and did not include the burdensome ‘long’ duties test, which would have led to increased contentious disputes and litigation—something the Department itself stated it wanted to avoid with these current regulations,” said Angelo Amador, Senior Vice President of Labor and Workforce Policy and Regulatory Counsel. “However, the threshold for exempt employees in the final regulations is still too high.

“Restaurants operate on thin foodservicemonthly

margins with low profits per employee and little room to absorb added costs. More than doubling the current minimum salary threshold for exempt employees, while automatically increasing salary levels, will harm restaurants and the employer community at large.

“More than 80 percent of restaurant owners and 97 percent of restaurant managers start their careers in non-managerial positions and move up with performance-based incentives.

These regulations may mean that salaried employees, who have worked hard to get where they are, could be subject to becoming hourly employees once again.” source: NRA

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MAY 2016 | 19

SPECIAL REPORT Dennis Barry

Commitment: Restricting Freedom or Dedication to a Cause?

A

hh … Commitment … the word that can send shivers down the spine of dedicated bachelors and bachelorette’s everywhere. Yet, it’s the perfect word to describe restaurateurs and staff who have dedicated their lives to putting smiles on faces and good food in stomachs.

Definition #1 of the word from Google: “an engagement or obligation that restricts freedom of action.”

Appropriate. When I was 16, I worked for a department store.

As some may remember, posting a work schedule on the refrigerator was required. I came downstairs one weeknight, ready to go to our high school basketball game.

When my Dad saw me, he asked me why I wasn’t dressed for work.

I (very proud of being responsible and calling work to tell them I would not be in) told him I had taken care of it and didn’t have to work tonight. “I am heading to the game, Dad.” My Dad quickly gave me his definition of commitment: “They committed to give you hours, you need to respect and honor that. Get your #@* to work.” I listened. Off to work I went. The basketball team didn’t even notice I wasn’t there, yet my job would have. Commitment can mean different things to different people, Google defines it two ways … to me. My wife and I are bringing up our daughters the same way we were brought up to believe about this word: You make a commitment to something, you

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stick to it. We feel it’s that simple.

Definition #2 from Google: “the state or quality of being dedicated to a cause, activity, etc.”

Again, appropriate. I listened and witnessed dedication, hard work, respect, love, passion and civic responsibility at the Restaurant Association of Maryland Awards GALA 2016. I enjoyed myself thoroughly.

Surrounded by, and witnessing first hand, all of the adjectives described above in a room filled with 600 of the finest, most dedicated people to an industry, that takes so many hours of their life. We are an industry that forces you to make difficult life and family participation choices that so many people, outside our chosen field, will never know or understand. We are an industry that demands the definition of commitment every single day, for an “obligation that restricts freedom of action?” Why would you do that, you ask? The “why” is easy to answer.

That is a part of our makeup. That is the way we are wired. We don’t see roadblocks or obstacles, we see challenges.

I was fortunate to have a conversation with two award winners at the GALA: Brian and his girlfriend Layla, from Alewife.

They were winners of the Craft Brew Program of the Year. In extending my congratulations, he said to me, “Thanks. You have no idea how much this award means to me.” In Brian’s acceptance speech, he said, “Six years ago they said I wouldn’t last six months. Thank you.” To me, not much more needs to be said. It means so much because he proved them all wrong. Brian pressed forward when they told him he couldn’t do it and Brian saw a “challenge” not a “roadblock.”

I thought I heard him … but I realized I had not listened yet.

His location suffered greatly from the 2015 riots in Baltimore … so bad that he had to take out a personal loan to “pay his employees

The Newsmagazine Foodservice Professionals Rely On

while the doors were closed” because every part of him felt it was the right thing to do ... for them and for the business. He shared other things with me about his struggle the past year that might make that “outsider” to our industry I spoke of earlier, cringe and take flight. To my amazement, the conversation ended on a note that I never saw coming.

He is opening another location!

Can you be amazed, yet not surprised? I think you can. I am amazed that after 12 plus months of hardship and struggle to keep his business afloat, the thought of another location would be considered. However, I am not surprised because the level of commitment necessary to open the doors to begin with is staggering.

As I applauded and smiled at your acceptance speech, I do the same for your new location. I am listening.

Working for a distributor as I do, some of you may be wondering if I discussed doing business together. The answer is no. Wait … let me tell you why. I feel, as a distributor, our job is to bring value to the operator and his/ her operation. By asking questions, hopefully you will be able to establish an open dialogue. Over time, you will recognize clues in the discussion that will indicate opportunities for you to solve problems, thus, you can become a value.

None of the above can be done without truly listening to what is being said and not just hearing the words. Commitment is restriction, obligation and dedication while also allowing us to experience freedom to believe the journey is the destination!

I know you are reading this … but are you listening?

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. foodservicemonthly

WORKING IN AMERICA Becki L. Young

The Convivial Cedric Maupillier 1. (adj.) relating to or fond of feasting, drinking, and good company; 2. (n.) The product of chef-proprietor Cedric Maupillier’s vision of “a restaurant for our time”

C

onvivial is a word that has the same meaning both in English, and Cedric Maupillier’s native French. Aptly, it is also the name of his handsome new restaurant in DC’s Shaw neighborhood.

The French-American café opened in November, 2015 and was recently named one of Washington’s Top 10 New Restaurants by Tom Sietsema for The Washington Post in his 2016 Spring Dining Guide.

It’s Maupillier’s second collaboration with local businessman Said Azali. Their first venture Mintwood Place in Adams Morgan has been a roaring success and was named one of Washingtonian’s 100 Very Best Restaurants in 2015.

Maupillier was born and raised in Toulon in the south of France, where his grandmother kept the family well fed, cooking regular feasts for large cohorts of cousins, aunts and uncles who gathered to eat outside at a long table amidst the trees, enjoying the bounty of the family garden, wild game (pheasant, squab, pigeon, hare) hunted by his grandfather and fish caught by his uncle.

A self-described teenage rebel, Maupillier dreamed of traveling to the American Wild West of John Wayne and Clint Eastwood films as a young man. His grandfather persuaded him to parlay his love of travel into a career in the kitchen, and from there his journey into the restaurant world began.

Enrolling in a two-year vocational program in culinary arts, Maupillier found himself among kindred spirits — most of his fellow students were even more rebellious than he was foodservicemonthly

and he found himself, much to his own surprise, to be a natural leader and mentor to others. During his apprenticeship, he did manage to get himself permanently banished from Monte Carlo. But that is a story for another day.

After completing additional studies in hospitality management, the early-20-something Maupillier went “straight to London” where he lived in a windowless closet and spent a challenging six months in the kitchen of the Soho House, a private club. He then passed two idyllic years at the Green Dragon, a classic English pub in Haddenham, Buckinghamshire, a few hours outside of London, working under the French-trained British chef Julian Ehlers.

Maupillier knew that in order to realize his culinary dreams, he needed to work at a Michelin-rated restaurant, and so he lined up his next gig at the 3* Michelin, Relais & Châteaux La Côte St. Jacques in

WORKING IN AMERICA cont. on page 27

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MAY 2016 | 21

THE LATEST DISH Linda Roth

Marjorie Meek-Bradley Is Getting ‘Smoked & Stacked’ … Her Pastrami Makes It Legal Opening Soon Marjorie Meek-Bradley is getting ready to open Smoked & Stacked on 9th Street NW in Shaw featuring her house-made pastrami. It will open for breakfast and lunch …

From the Philadelphiabased Vetri Family of Restaurants comes Pizzeria Vetri, an elevated fast casual concept opening June 24 at 14th St and Florida Ave NW. This will be its first DC location, as there are two in Philadelphia and one in Austin, Texas next to its parent company, Urban Outfitters.

Chef Update Richard Falbo was named executive chef at Vinifera Wine Bar & Bistro in Reston, at the Westin Reston. He previously worked at Passionfish in Bethesda. Before that

Eric Ripert and Linda Roth at Buck’s Fishing & Camping where a dinner was held celebrating his new memoir ‘32 Yolks.’

he worked at Lambert’s and Perla’s in Austin where he developed his passion for sustainable seafood, as Perla’s was known as one of the busiest seafood restaurants in Texas. Landon Barnes was named sous chef. He also previously worked at Passionfish in Bethesda … Jonathan Dearden is head chef at Radiator, the bar at Kimpton’s new Mason & Rook Hotel (formerly Hotel Helix) on Rhode Island Ave. NW in Logan Circle corridor. He comes from Ardeo+Bardeo. Sarah Rosner is the lead bartender. She comes from Copycat Co.

Rosslyn Update Barley Mac opened in Rosslyn at 1600 Wilson Blvd where Red, Hot and Blue used to be. It’s owned and operated by the group that brought you A-town (Ballston), Don Tito, (Clarendon) and Don Taco (Old Town, Alexandria). It seats 200 inside and 100 on the patio. The All-American menu is from Jeremy Magnanelli. The bar is known for its variety of bourbons and whiskeys … Vitality Bowl, a fast-casual California-based, health-themed (think organic) restaurant featuring açaí berry bowls and super foods, will open this summer at 1515 Wilson Blvd. Its three local owners are Anisha Sharma, Narender Neerukonda and Raghu Gondi.

The St. Gregory Hotel between West End and Dupont Circle is renovating its restaurant, lounge and bar space with a new concept and partnership, slated to be revealed

Marcel’s hosted the Les Dames DC spring membership meeting. Among the attendees Monica Bhide, Bonnie Benwick, Linda Roth, Amy Brandwein, Ris Lacoste, Joan Nathan. this fall. When Savoy Suites in Glover Park transforms into the Glover Park Hotel this month, it will also feature a new restaurant and bar with a recognizable name.

The W Hotel in downtown D.C. is opening a bocce bar on the patio off its restaurant, Pinea.

Evening games are encouraged — complemented with beers from Italy — as they will also offer glow-inthe-dark bocce balls.

On the Calendar Union Market will host a Sunday Supper Jubilee to benefit the James Beard Foundation and the Executive Education Program for Women in Culinary Leadership. Participants include Amy Brandwein of Centrolina, Jennifer Carroll of Requin, Jamie Leeds of Hank’s Oyster Bar, Hank’s Pasta Bar, Hank’s on the Hill, Marjorie MeekBradley of Ripple, Roofers Union, Smoked & Stacked, Ruth Gresser

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22 | MAY 2016

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of Pizza Paradiso, Christianne Ricchi of i Ricchi, Suzanne Simon and Bettina Stern of Chaia, Mikala Brennan of Hula Girl Bar & Grill, Janis McLean of Seasons Culinary Services, Camila Arango of Bluebird Bakery, Christina Marie Chambers of Black Pearl Tarts, Violetta Edelman of Dolcezza, and Nick Stefanelli (how did he infiltrate this group of women chefs?) of Masseria.

Hugo, a new cocktail bar, recently opened in Purcellville. From the folks who brought you Wine Kitchen and WK Hearth, Hugo is named for Hugo Ennsslin, who authored of one of America’s first cocktail recipe books.

LINDA ROTH is president of Linda Roth Associates, Inc. specializing in marketing, promotions and publicity in the hospitality industry. Contact Linda at 202-888-3571 or linda@lindarothpr.com or visit her website at www.lindarothpr.com

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WHINING ’N DINING Randi Rom

LB Skybar Is Flying High

A

fter a successful debut last year, the Lord Baltimore Hotel reopened its LB Skybar, a rooftop lounge with great views of the city. This year, they’re showcasing an expanded menu, new sound system, furniture and deck. “Our rooftop patio offers a setting you just can’t get anywhere else in the city,” said Gene-Michael Addis, the general manager of the Lord Baltimore Hotel about the LB Skybar’s inaugural season. “We’ve made substantial upgrades to the space to prepare for this year, and we’re excited to welcome people back to unwind with a cocktail and to take in the great views.” LB Skybar seats 60 people. The French Kitchen recently launched a new menu and I am SO looking forward to checking it out ‘cuz it looks amazing. Some of the tasty tidbits that I’m looking at on the lunch menu are the Lobster Cobb Salad (OMG), Tenderloin Tip Cheesesteak with Caramelized Onions and they have an Omelet du Jour. Sometimes, ya just want a good omelet and a salad! On my what-I-want-for-dinner list are the Pork Belly, Asparagus Salad and the Coq Au Vin. They also have Poulet Maryland—pan seared chicken with jumbo crabmeat, corn and tomatoes in a white wine cream sauce. How tasty does that sound?? The Lord Baltimore Hotel is recognized by the Historic Hotels of America as the “Best City Center Historic Hotel.” The hotel towers over the

Baltimore skyline at 23 stories with dining options including the French Kitchen, LB Skybar, LB Tavern and LB Bakery.

LordBaltimoreHotel.com Also re-opened for the season is DockBar at The Boathouse in Canton.

DockBar has beautiful views on the water and they just launched a new menu. BoatHouseCanton.com Eggspectation opened in the Metro Centre at Owings Mills.

The Montreal-based, sit-down restaurant’s newest location is the first corporate-owned restaurant in the United States and will serve as a test kitchen for the brand. “The Baltimore metropolitan area’s food scene has grown tremendously in the past decade. You can find culinary innovation around every corner,” said Enzo Renda, CEO of Eggspectation. “With the creativity we’ll be putting on our plates, this region is a good fit — we won’t be just another brunch spot.”

The restaurant seats 236 throughout the restaurant in areas such as the 18-seat bar, hightop bar area, and outdoor patio.

An additional 40-seat private dining area is available for special events and business meetings.

Eggspectation.com

CULINARY CORRESPONDENT cont. from page 5

Now distributes meals through programs operated by partner organizations in developing countries that promote education, encourage children to attend school, improve students’ health and nutrition, address gender inequalities, stimulate economic growth, fight child labor, and address other crucial global issues. Stop Hunger Now operates

use up almost everything in the coolers and pantry. A portion of the garden is set aside as a Local Community Garden for citizens interested in organic farming.

Many members donate part of their harvests to needy families.

Founded in 1998, Stop Hunger 24 | MAY 2016

Coming Soon The Food Market, a popular Hampden restaurant has selected Quarry Lake at Greenspring as the site of its second restaurant location.

Owner Chad Gauss intends to open La Food Marketa this fall in the 230-acre mixed use community located off Beltway Exit 22 along Greenspring Ave. The restaurant signed a 3500 square foot lease with Obrecht Properties, LLC and will occupy the former Bella Vista restaurant space.

The new spot will have indoor seating for 105, a patio area for 60 more and feature an American approach to Central American cuisine. “We will utilize all the identifiable dishes from Central and South America, but with our own unique twist to things,” Gauss explained, while not wanting to reveal an exact menu that is still in the development stage. “I feel like The Food Market is recognized as a place to indulge and enjoy food, while not worrying about eating and just to be happy. At the same time, I love soul-satisfying food and, with the trend of people eating healthier and having cleaner diets, La Food Marketa will deliver soul-satisfaction while meeting dietary needs. There will be a strong emphasis on the use of corn and yucca flour, which is naturally gluten-free, and less use of butter and cream. At the same time, we will also braise meats, which will enable me to really get my personality into it.”

Earlier this year, it was announced that Citron, a full-service restaurant that will overlook the water is expected to open the fall. Another location offering approximately 4,000 square feet of space, also overlooking the lake, remains

available for lease.

Farid Salloum, the chef and owner of Baba’s Mediterranean Kitchen in South Baltimore, is opening a new concept in R. House this fall. ARBA’s is slated to meld old-world and newage Mediterranean foods. Meaning “four” in Arabic, ARBA’s focused menu will feature classics like house-made falafel, shawarma and hummus, alongside creative Middle Eastern fare like grilled octopus salad, kefta kabob rolls and eggplant fries. “The idea for ARBA came from a visit to the ‘old country’ with my parents many years ago,” said Salloum. “As we walked the narrow alleys and cobblestone streets, we were overwhelmed by the incredible smells and tastes the Middle East is famous for. It hit me.

For thousands of years, street vendors have provided authentic, time tested and delicious fare for people on the streets of Jerusalem, Cairo, Beirut—all over the region. This is why I am opening ARBA – to serve the very best Mediterranean street food to the people of Baltimore with original flavors and aromas evocative of the old country.” Located on the first floor of the old Anderson Automotive building in Remington, R House is part of Seawall Development’s $12 million food hall that will be a launch pad for 10 cool, culinary concepts.

R.HouseBaltimore.com

meal-packaging programs in 20 cities in the United States and in South Africa, Malaysia, India, Italy, Peru and the Philippines. When possible, the organization taps local ingredients and materials.

Airlie has been involved with Stop Hunger Now for the past two years.

“Part of a better long-term solution to world hunger is to help people

produce some of the food they consume,” said Leazer. “This strategy not only helps feed hungry people but increases their self-esteem and self-sufficiency. And it keeps perfectly good food out of landfills.”

The Newsmagazine Foodservice Professionals Rely On

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.

CELESTE MCCALL is a Washington, DC food and travel writer. Contact her at 202547-5024 foodservicemonthly

BALTI-MORE Dara Bunjon

What’s New, What’s Not at The Rusty Scupper For more than 30 years the Rusty Scupper and Bar have been delighting tourist and locals alike with one of the most dramatic views of Baltimore’s harbor, one of the few with the view of Haborplace, Downtown, the Aquarium, Pier Five, Harbor East and down to the Locust Point’s Domino Sugar sign that glows in rich yellow and orange hues in the night’s sky.

There are no bad tables, all have a view of Baltimore’s harbor.

Executive Chef William Wilt now commands the kitchen, adding his 20 years experience throughout

RUSTY SCUPPER RESTAURANT & BAR 402 KEY HIGHWAY BALTIMORE 410-727-3678 RUSTYSCUPPER.COM INSTAGRAM & TWITTER: @RUSTYSCUPPER1

Maryland and Washington DC area restaurants to the Scupper’s cuisine.

Julian Demiri is the Wine Director and the Assistant General Manager of this popular seafood restaurant.

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.daradoes-it.com, Twitter and Instagram: @ daracooks Listen to her Dining Dish radio program on Baltimore Internet Radio.

Executive Chef William Wilt and Julian Demiri, Wine Director/Assistant General Manager

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MAY 2016 | 25

ADVERTISER SPOTLIGHT: EMR’S CAROLINE KAUFFMAN KIRSCHNICK

EMR: Using the Foundation of the Past to Build the Future

T

he future is now at EMR. The almost 90-year-old familyowned company’s focus takes the EMR team to customer locations to service commercial kitchen equipment like ovens, griddles, refrigerators, icemakers, coffee pots and larger electrical/mechanical motor repairs up to 1,000 horsepower.

Leading the changes for the forward positioning of the company in the Mid-Atlantic marketplace is the third generation of the Kauffman family … General Manager Caroline KauffmanKirschnick. Caroline is the daughter of Roger Kauffman, president and CEO, who is guiding Caroline through the process of becoming the next president of the company.

“I had wanted to be a part of my 26 | MAY 2016

family’s business since I was a child.

I dreamed of someday taking over and continuing the legacy of my grandfather and father.” Caroline will be the first woman president of EMR. She began working at EMR during her summers throughout junior high and high school. Caroline has worked in every operations position in the company.

In her general manager role since June 2015, Caroline oversees all branches and service areas.

One of her personal touches to refine the EMR culture and to reinforce the core principles is the goal of attaining “Zero Negativity.”

She has instituted the “Eye Spy” program where the concept of watching employees takes away the

negativity. When someone is found acting on one of the company’s core values, then it is reported to an Eye Spy email box. One example was an employee sharing a little known key to solving an invalid parts number thus enabling a customer to receive a part thought to be out of stock. The principle was “Share Knowledge” and Zero Negativity was avoided by catching employees doing something good. At the end of the month, the winning good example and the person who sends in the most eye spies are rewarded.

On the plate for Caroline Kauffman-Kirschnick is expanding the footprint of EMR into the Tidewater area and even the Carolinas. They are getting onestop requests from customers so they may expand into other areas of equipment/service such as dish machines. That is for another story down the road as her transition to her new role comes closer. It looks like the focus is sharp, the mind

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open and we will look at the parts that break down in our kitchens with zero negativity.

EMR

• Guaranteed 24-hour service commitment from time of service call, unmatched in the industry • Focus on both emergency service and preventive maintenance • Employ only EMR-trained and Commercial Food Equipment Service Association (CFESA) certified technicians • Provides service to businesses in Maryland, Washington, D.C., Virginia, Pennsylvania, New Jersey, and Delaware, with a total of six locations • Nearly 200 employees with more than 25 as dedicated employees of EMR for at least 20 years, and many upward of 40-50 years 9100 YELLOW BRICK ROAD, SUITE H BALTIMORE, MD 21237-4704 PHONE: 410-467-8080 TOLL FREE: 800-879-4994 WWW.EMRCO.COM

foodservicemonthly

WORKING IN AMERICA cont. from page 21 Joigny (Burgundy) in France. The restaurant has been operated by the Lorain family, one of France’s most powerful restaurant dynasties, for more than 70 years, and it was where Maupillier really came into his own as a chef. In his two years there he rotated through various stations — learning how to de-feather poultry, butcher fish, prepare lobster and langoustine, tasting caviar for the first time, preparing the restaurant’s signature boudin noir (blood sausage) and traveling regularly to the Rungis wholesale market outside of Paris to gather provisions for the kitchen.

At La Côte St. Jacques Maupillier first encountered the man who would become his lifelong friend and colleague, David Deshaies (now the executive chef/general manager at DC’s Central). The two young chefs began a fierce but friendly competition that pitted themselves against each other not only in the kitchen (where they vied to see who could cook the most memorable meal for the Lorain family) but also outside the restaurant, where they challenged each other to a variety of physical feats including pétanque, running, bicycling, bowling, swimming and ... throwing rocks!

These days their old rivalry has matured into mutual admiration.

Maupillier served as best man in Deshaies’ wedding, and he (Maupillier) says he would not be the chef he is today without Deshaies, who taught him that “passion and hard work opened doors.”

In 2002 Maupillier responded to an ad in L’Hôtellerie (a French industry newspaper) placed by DC’s Fabio Trabocchi for a spot in the kitchen of the Trabocchi’s Italian

eatery Maestro in the Ritz Carlton, Tysons Corner. Maupillier joined Maestro’s kitchen crew (which ironically had more French cooks than Italian ones) on a J1 visa, his first job in the United States.

He then persuaded Michel Richard to sponsor him for an H1B (professional worker) visa at the French fine dining restaurant Citronelle, where David Deshaies was working as chef de cuisine. After a few years Richard asked Maupillier to open the more casual bistro-style Central, and there he worked “seven days a week for two years straight” to win The James Beard award for Best New Restaurant in 2008 and ultimately received his well-deserved green card as a chef of extraordinary ability.

This February, Maupillier was sworn in as US citizen. He attributes his professional success as a chef to his longtime partner and fiancée Dawn Swaney, but also to the many immigrants like him who toil every day in the kitchens of America, and without whom he would not be able to feed the hungry citizens of DC. According to Maupillier, “communion around a table” is one of the most important events of the day for any family, anywhere in the world. This is the fondest memory he has from his childhood in France, and it’s a sense he hopes to recreate for his guests, at Convivial.

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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Newell Rubbermaid................................. 15 Restaurant Association of Maryland Education Foundation.............................. 28 Restaurant Depot.................................... 12 Rita St. Clair............................................. 5 Soft Stuff................................................C2 Tech 24 Construction..............................19 VA Restaurant & Lodging Expo................. 18

MAY 2016 | 27

MODERN BUSINESS SOLUTIONS Henry Pertman

The Art of Retaining Customers

H

ave you noticed?

People are eating out more and more.

Many restaurants are opening and thriving.

Some restaurants are even successfully raising prices without averse affects. The hospitality scene is booming, so now is the time to capitalize on your customers’ experience, and keep them coming back.

If you’re looking to drive profit (and who isn’t?), the best place to start is with your existing customer base. You know them, they know you, and more importantly, they know how delicious your food is.

Instead of buying a drink for the customers who come in three nights

28 | MAY 2016

per week, why not wow them and pick up their entire check? Trust me, you’ll be paid back by the three times they return next week and by the recommendations they give to their friends and family.

You may know your regulars’ favorite drink and meal, but why stop there?

Find out as much as you can about each person who is bringing their family and spending their money at your restaurant. Where do they work? When is their anniversary or birthday? What other restaurants do they like to visit? Make a statement by gifting them a meal at your restaurant for a special occasion.

Not only will such a gesture show

that you listen to them and care, but again, imagine how much they will discuss the incredible gift they received within their network.

Let’s discuss how to get new faces through the door. I cannot stress the importance of your online reputation enough. Before anyone tries a new restaurant these days, the first thing they do is check online to see what previous customers had to say about their experience. Always monitor websites such as Yelp and Trip Advisor, and make it a priority to be responsive to both negative and positive comments. If someone expresses an issue they had with your restaurant online, address it and offer a way to solve the problem or make it a better experience next time they come in. Likewise, place just as much emphasis on responding to those who are praising your food and dining experience online. Invite the customers back and tell them to ask for you personally. When they do return, treat them to a complimentary appetizer, dessert or even meal. Wait until you see what they’ll say about you in their next post online!

You should also be engaging with your customers on social media. If you are not using social media as a tool to stay in contact with your patrons and promote the events and specials you are featuring, you are missing an easy opportunity to obtain new customers. You absolutely must have a dedicated and skilled employee devoted to working on your social media efforts.

There are plenty of opportunities to engage in a Facebook post with specials, chef’s notes and recipes.

Are you consistently taking pictures of your customers eating and enjoying your beautiful food on Instagram? Are you collecting email addresses from everyone who walks in the door to let them know when

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you are featuring special events, promotions and special menu offers during Happy Hour? These options are all very inexpensive and very effective, but must be done consistently and persistently.

The most important thing you can do to keep your regulars more regular and keep a steady flow of new customers may be obvious, but should not be overlooked. Improve your service. If you think it’s good, make it better. To start, only hire and keep employees you know are sincerely interested in you, your business and most importantly the guests’ experience. Train and coach, then observe to make sure your staff is smiling, engaged and dedicated while they are on the clock.

If any employee comes in with a bad attitude, you are far better off sending that person home, then allowing them to infect the other employees or serve your guests poorly. This also sends out the right message to other employees, that this will never be tolerated. If you are working in your restaurant, make sure your attitude is also terrific, and that you are treating the staff with respect and with empowerment. They will appreciate it and in turn, they will make your guests happier!

With all of that said, any guest will come back to a restaurant where everyone is smiling, caring and has a great attitude towards what they do. In fact, this will go farther in building your business than having the best food in town.

As always, if you want to chat about any of these ideas or need help with this information, please let me know. Now, go enjoy your thriving businesses!

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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