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Volume 13, Number 8 n August 2014
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As Far As the Eye Could See: ‘Virginia’s Finest’ Look Mighty Fine at Fancy Food Show 2014
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AUGUST 2014 n 3
The Newsmagazine Foodservice Professionals Rely On Volume 13, No. 8 n August 2014
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news and information Special Report: Birthing of the Industree Exchange........................................................................ 11 Buy Local Maryland...................................................................................................................... 12
foodservicemonthly foodservicemonthly.com
Volume 13, Number 8 n August 2014
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As FAr As the eye Could see: ‘Virginia’s Finest’ Look Mighty Fine at Fancy Food Show 2014
Virginia’s Finest Look Mighty Fine at Fancy Food Show 2014.......................................................... 14 Makin’ Macon: An Interview With Tony Brown by Jay Treadwell......................................................... 18 Association News RAM................................................................................................................. 24 Ad Index...................................................................................................................................... 25 RAR............................................................................................................................................ 26 Sauce on the Side
by Michael Birchenall.................................................. 4
Bob Brown Says
by Bob Brown........................................................... 10
The Latest Dish
by Linda Roth........................................................... 16
Whining n’ Dining
by Randi Rom .......................................................... 20
On the Cover The Fancy Food Show in New York featured a Virginia Pavilion of “Virginia’s Finest” including a lineup as far as the eye could see down Aisle 4900 … with Steven Dill and Colleen Smith, Abuelita Mexican Foods and the women of Mango Mango preserves Nzinga Teule-Hekima, Lakesha Brown-Renfro and Tanecia Willis as two of the more than 30 companies represented from the Commonwealth.
Balti-MORE
by Dara Bunjon......................................................... 21
photo credit: Michael Birchenall
Food Smarts
by Juliet Bodinetz...................................................... 22
Foodservice Technology
by Henry Pertman..................................................... 23
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.
Columns
Table Linens Chef Coats Aprons & Towels Mops & Mats
4 n AUGUST 2014
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SAUCE ON THE SIDE
By the Numbers
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and after looking at the ob Brown’s service sugar bowl with sugar column this month and a stevia derivative for got me thinking his sweetner option, asks about how we the server for Splenda. evaluate excellence in After the server leaves, I exceeding customer convince Sam to try the expectations. In our stevia-based substitute Mid-Atlantic region, the and he does so. Moments growth in restaurant later the manager TJ openings is proof that comes to the table with the game is on … by Michael Birchenall some Splenda … it seems differentiate yourself the server had gone to from the competition or her with the request and it just so you will suffer from a lack of filled happens she is a user and always seats and the business that comes had some in her purse. She offers with happy guests. He leads with a Ritz-Carlton story that you can read Sam her personal packets. Small, maybe … but a 10 in my books. … it scores a 10 for service. But the parts that make up a 10 can come in a less spectacular Russ Vernon: My Food/Hospitality Hero fashion and be just as impactful It’s funny how sometimes it … I took my high school friend appears that the keen interest in who was visiting from Macon for a high quality foods and outstanding wedding at the Mayflower to Casa service was invented in the last Luca. He takes iced tea over wine five years. Social media helps to
We pledge … you Won’t be disappointed!
which I attended and saw spread the news of every food celebrities like Julia discovery, every taste and Child, Jacques Pepin, every wow moment. The Kevin Zraly, Louis Martini news is dominated by the and more. sense of today without He was the ultimate much concern for the retailer with a boundless past, the foundation. sense of taking care of the My inspiration for customer with unmatched discovering a world of service, the finest foods fine foods, wines and Russ Vernon and a relentless drive for cheeses combined with excellence. Russ Vernon is unmatched service was retired now and I hadn’t seen him Russ Vernon, proprietor of West in at least 25 years. At the recent Point Market in Akron, Ohio. In Fancy Food Show, Russ Vernon my opinion, West Point is the finest was awarded one of the first five grocery I’ve ever shopped in, a Lifetime Achievement Awards given market like no other. In the midthis year by the Specialty Food seventies and early eighties when Association in New York. I was I was food and beverage manager leaving before the awards Monday at the Hilton Inn West and Quaker evening, so I didn’t expect to see Square Hilton, I got to know Russ him. I couldn’t learn his schedule Vernon and he may not realize it; for when he might come to Javits. I studied him and listened to him That Monday morning after being and watched how he conducted on the show floor less than 15 business. Did I tell you the store minutes I ran into Russ in one of carries 350 varieties of cheese, the busy food aisles (the show takes 3,000 different wines, and 8,200 place on three floors). I was able to international gourmet items into thank him in person for being one 25,000 square feet of retail space? At one time before the store had one of my heroes and that I hoped that of its several expansions, he held the I lived my life in some measure as a passionate, committed person in local Les Amis du Vin wine tastings a pursuit of excellence that could at my hotel. He introduced me to leave something good behind in this Zabar’s, Balducci’s (we’re talking world … like he had shown me. New York at 6th Ave. and 9th St.), the old Sutton Place Gourmet and in Thank you, Russ Vernon. 1979 to the Monterey Wine Festival
foodservicemonthly The Newsmagazine Foodservice Professionals Rely On Volume 13, No. 8 n August 2014
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Contributing Writers Juliet Bodinetz, Bob Brown, Dara Bunjon, Linda Roth, Tom Finigan, Genevieve LeFranc, Celeste McCall, Amy Novick, Henry Pertman, Randi Rom, Jay Treadwell Contact phone: 703-471-7339 fax: 866-961-4980 email: info@foodservicemonthly.com 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.
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FSM NEWS
FoodPRO’s Paul Mong Delivers 1,000,000 Pieces … No Errors! Scott Brunk, Paul Mong, Jack Brunk
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Authentic Maryland Crab Cakes in 3 Simple Steps N
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FSM NEWS Continued on page 6
100 YEARS IN THE MAKING. INCREDIBLY DELICIOUS.
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festivities. They were driven into the warehouse in the real gift of appreciation … a new 2014 “working” Jeep Grand Cherokee. During an extremely emotional few moments Mong said softly as he received the keys from Brunk, “I’m very grateful.” All the speakers spoke of the good attitude of Mong and the smile that never disappeared. Eric Geary, transportation manager, learned Mong’s route during his early days with the company. “But I never got to drive the route as Paul is here every day.” In his 21 years at FoodPRO, Mong has never had a customer complaint … another amazing accomplishment for someone who has to deal with the weather, traffic and maintain a positive attitude with his customers while unloading 15,000 pounds of product each day. As the ceremony came to an end … you could smell the steaks and shrimp on the grills as dinner was about to be served.
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aul Mong, a truck driver for 21 years for Frederick Md.-based broadliner FoodPRO, recently passed the 1,000,000 mark for error free pieces delivered. As of last Wednesday, he was at 1,010,841 and counting. Mong had last made an error in 2007 (think back to when the iPhone was introduced) and that was after setting the record at FoodPRO for most errorless free deliveries of 423,564 … that’s 1 error in a combined 1,434,405 pieces. Employees of FoodPRO gathered in the warehouse for his return in the afternoon from his route for a celebration organized by president Scott Brunk and Company management. In his comments to the employees, Scott Brunk placed the number into perspective, “That’s delivering our whole warehouse of products seven times over.” Kevin McAteer, vice president of sales, told the story of when he had asked Mong what he would like if he ever reached the million mark. He said he wanted a new Jeep. McAteer called him up before the group and gave him a small bag with a very well wrapped toy Jeep. It was Scott Brunk who ended his talk by announcing the arrival of Mong’s family to share in the
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FSM NEWS, cont. Chateau Frank Blanc de Noirs Declared Best of Show at ASWC
Judges and staff of the 10th annual Atlantic Seaboard Wine Competition
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The Atlantic Seaboard Wine Association (ASWA) held its 10th Annual Atlantic Seaboard Wine Competition (ASWC) competition at the Regency at Dominion Valley in Haymarket, Va. The two-day wine competition for East Coast wines was judged by 17 renowned wine experts. Carl Brandhorst, ASWA president and ASWA board member Dave Barber organized and produced the competition. The judges selected the 2008 Chateau Frank Blanc de Noirs from New York state as the Best of Show winner of the Jefferson Loving Cup from the 570 wines submitted from 10 states. The 17 judges, representing all facets of the wine industry, named 35 Best of Category wines and awarded 75 gold medals, 171 silver medals and 164 bronze medals. It is the 10th year for the event and focuses exclusively on the grapes grown and wines produced in the 17 state area of the Atlantic Seaboard from Maine to Florida including Vermont, Pennsylvania and West Virginia. The purpose of this competition was to judge the quality and marketability of Vinifera, Native American, French Hybrid grape varieties and this year for the first time fruit wines, meads and ciders were included. The Atlantic Seaboard Wine Association is a non-profit organization with its mission of promoting the wine industry along the East Coast of the United States and sponsors many events, both regionally and nationally, including the Virginia Wine Festival which will be held this year September 13-14 at Great Meadow in The Plains, Va. Foodservice Monthly editor Michael Birchenall sits on the board of ASWA.
Best of Category Winners from Maryland and Virginia Cabernet Sauvignon 2012 Cabernet Sauvignon by Paradise
Springs Winery, VA; Chambourcin NV Chambourcin Lot 5 by Bordeleau Winery, MD; Chardonel 2013 Chardonel by James River Cellars, VA; Chardonnay 2012 Chardonnay by The Winery at Bull Run, VA; Fruit Wine 2013 Cherry by Morais Vineyards & Winery, VA; Merlot 2012 Merlot by Fox Meadow Winery, VA; Other Red Hybrid/NA Varietals 2012 Norton by Cooper Vineyards, VA; Other Red Vinifera Varietals 2012 Pinotage by Horton Cellars Winery, VA; Other White Vinifera Varietals 2013 Republic by Democracy Vineyards, VA; Petit Verdot 2012 Petit Verdot by Cooper Vineyards, VA; Red Interspecific Blends; NV Captain’s Table by Port of Leonardtown Winery, MD; Sauvignon Blanc 2013 Sauvignon Blanc by Trump Winery., VA; Sweet White Hybrid/NA (RS>4%) 2013 Eisling - Sweet Vidal Reserve by Boordy Vineyards, MD; Syrah/ Shiraz NV Shiraz by Altillo Vineyards, VA; Traminette 2013 Traminette by Port of Leonardtown Winery, MD; Vidal Blanc 2013 Joy White by Cross Keys Vineyards & Estate, VA. The full list of category and medal winners can be downloaded at foodservicemonthly.com
RAMW Introduces 2014 Winners of Frans Hagen Scholarships The Board of Directors of the Frans Hagen Scholarship Foundation have selected this year’s recipients: Julian Fortu from Robinson Secondary going to Culinary Institute of America – Hyde Park, NY; Emili Perkins from Patriot High School going to Culinary Institute of America – Hyde Park, NY; Salina Ogbe from Wakefield High going to Johnson & Wales University – Charlotte, NC and Ramon Gahan from Carlos Rosario going to Ana G. Mendez – Wheaton, Md. The winners were introduced at a luncheon held at Tony and Joe’s in Washington Harbour.
FSM NEWS Continued on page 8
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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*Qualifying restaurant owners must meet Chesapeake Employers’ underwriting guidelines to receive this program discount. Eligible tiers are defined within Chesapeake Employers’ underwriting guidelines. Discounts provided by this program will not apply to out of state payroll. Other States Coverage available per Chesapeake Employers’ guidelines.
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FSM NEWS, cont. The four scholarships are in the amount of $2,500 each, half ($1,250) to be paid in the first semester and half ($1,250) to be paid in the second semester to individuals who are planning a career in the foodservice industry and who demonstrate an interest in continuing education in the restaurant industry. The naming of the awards as the Frans Hagen scholarships for the Executive Director Emeritus of the Education Foundation of the Restaurant Association Metropolitan
Washington was announced at this year’s RAMMYS. They are designed to assist individuals who demonstrate an interest in and commitment to the restaurant industry. Scholarships are provided to both high school students pursuing a course of undergraduate culinary study, as well as to those already active in the restaurant industry who are interested in opportunities to return to school to refresh and deepen their skill set.
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Greg Casten, Salina Ogbe, Frans Hagen, Emili Perkins, Julian Fortu, Claude Andersen (not present, Ramon Gahan)
The Coastal Companies Expanding into New Distribution and Processing Center The Coastal Companies a leading Mid-Atlantic produce and dairy supplier announced that it will move into a new 240,000 squarefoot facility in the first quarter of 2016. The new facility will be located on 33 acres in Laurel, Md. three miles from its current location and will incorporate state-of-the-art design to double existing capacity. “We believe the outlook for our products and services is strong, and we believe there is significant opportunity in our current footprint,” states John Corso, President and CEO of The Coastal Companies. Strategically located between Baltimore and Washington, The Coastal Companies delivers daily to six states and the District of
Columbia and serves major retailers along the entire East Coast. In the last six years, Coastal has tripled in size and is expecting to add employees when it moves into its new headquarters. “We have grown because we take care of our customers, we take care of our people, and we invest in our business,” Corso states. “The proximity of our new facility will enable us to retain our people, the lifeblood of our organization, and the facility’s scale will give us a set of capabilities unparalleled in our market.” The Coastal Companies include East Coast Fresh, which has since emerged as a leading processor of fresh-cut fruit and vegetables serving major retailers and broadline distributors along the East Coast. The company also launched Cold Chain Logistics to support its
FOODSERVICE MONTHLY
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FSM NEWS, cont. direct sourcing of local and organic products and Cold Chain Imports to direct source produce from around the world. In 2014, The Coastal Companies launched The Coastal Companies Foundation with a mission of “Nourishing Our Community,” further structuring the company’s long history of giving. Corso states the rapid growth of the 22-year-old company has not and will not change its commitment to service. “No matter how large we become, our heart has been and will remain that of a small company— personable, passionate, committed to our customers’ success. Our new infrastructure will further enhance our offerings, drive efficiency, and create significant value for our customers. Our mission is to be the Mid-Atlantic Supplier of Choice for Produce and Dairy,” Corso says. “Our new state-of-the-art facility will continue to provide growth opportunity for our people and will enable us to achieve our mission.”
Michael Birchenall, Foodservice Monthly editor, is presented with a certificate of recognition for promoting and writing about Virginia food and beverage products by Secretary of Agriculture and Forestry Todd Haymore at the Virginia Food & Beverage Expo in Richmond, Va.
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B BOB BROWN SAYS ...
Getting to 9 and 10: How Super-Great Triumphs Good
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anything below a 9 or et’s say guests go to 10 creates a zero intent your restaurant where to return. It’s like seeing everything comes off a movie at the multiplex glowing. The food’s that was good, but you delicious, the atmosphere wished you’d waited for it stylish, the service warm on Netflix. and seamless. So, on a How do you deliver scale of 1 to 10, how knock-your-socks-off would patrons rate you? service? While conducting A 10? Hardly. You’d BY BOB BROWN a workshop I call “Getting likely score an 8. Why? to 9 and 10” at the JW Because being brilliant Marriott in New Orleans, we at the basics is simply the price uncovered a wealth of wow. of entry. Scoring a 10 is reserved only for over-the-top, wildly wow, memorable experiences. Eavesdrop with the intent to help. Consider how greats like RitzIn-room dining server Kendra Carlton, Hilton, Nordstrom, and Brown overheard a guest request Disney count only top scores. What a bottle of Dom Perignon for guests consider good, the 7s and proposing to his girlfriend. Kendra 8s, don’t even count. Why? Because leapt into action. She went to the
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first-floor florist and got roses. Using rose petals, she wrote “Will you marry me?” on the bed while setting up a gorgeous Dom station with chocolate-covered strawberries. Think the bride and groom have returned?
Get creative. On the steamy night of the Prince Purple Essence Concert at the Superdome there was a major taxi shortage. Bellman Alfred Carter was beside himself trying to hail taxis for scores of panicked guests thinking they’d miss the party. His teammate Paul pointed out a school bus passing by. Alfred then called his brother-in-law to drive over in his school bus, filled it to the brim, and gave everyone a bottled water to boot. Alfred receives mucho comments on TripAdvisor.
Surprise and delight. When George Faccenda discovered a couple at his bar about to celebrate their 10th anniversary, he recommended a classic New Orleans eatery, made their reservation, and asked the couple to stop back for a nightcap. Upon their return, he had secretly arranged for a bottle of bubbly and roses to be delivered to their room with a handwritten note. WWW.PCS-GC.COM 7752 WOODMONT AVE. SUITE 211 BETHESDA, MD 20814 301.760.7141
and injured her head. Against the guest’s protests, Raymond called an ambulance, rode with her to Tulane Hospital, and got the triage nurse to put her at the front of the line. He stayed until he got the “all’s OK,” then offered the guest his cell number.
Go a step beyond. Raymond Bush from security answered a call from a guest who’d fallen on the pool deck
Remember the Plus-1 Concept. Whether you’re a hospitality icon like Danny Meyer calling a guest to tell them you won’t be around to greet them personally but thanking them for their business, or a server who Instagrams a millennial a happy graduation note, think of the Plus-1 Concept: Always deliver brilliant at-the-basics service—then take it a step beyond. Whether you run a bar, fast food, or fine dining restaurant, or, any business, “Getting to 9 and 10” ensures loyalty and a profitable, creative, and meaningful experience for your team and guests. Bob Brown, president of Bob Brown Service Solutions, www.bobbrownss.com, pioneered Marriott’s Service Excellence Program and has worked with clients such as Disney, Hilton, Morton’s of Chicago, Olive Garden, and Red Lobster and works internationally with the prestigious hotels such as Burj Al Arab in Dubai. He has appeared on the Food Network and Hospitality Television and is author of The Little Brown Book of Restaurant Success and The Big Brown Book of Managers’ Success. ©Bob Brown Service Solutions 2014. Contact Bob for DVD for the new DVD “The 8 Keys of Dining Sales Success,” 703-726-9020.
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AUGUST 2014 n 11
SPECIAL REPORT: Birthing of the ‘Industree Exchange’ [editor’s note: FSM asked Industree Exchange to inform our readers how a health insurance exchange was created for the restaurant industry specifically. The information and any interpretation comes from Industree Exhange.]
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n 2012, Alisia Kleinmann was the private dining coordinator for a well-known DC food group, and pregnant with her son Preston. As a manager, she was insured through the company health insurance plan. Yet, her non-managerial colleagues were not, having to resort to taking their chances when falling ill or getting injured, using free health clinics or the emergency room for primary care. “When someone was out sick, everyone felt it,” says Kleinmann. “There would be a mad scramble to find someone to cover that shift, pulling resources from elsewhere. One link in the chain fails and the whole restaurant is affected.” Seeing a crucial need for affordable and accessible healthcare in the food and beverage industry, Kleinmann became a licensed insurance broker and worked over a year to find a solution. The result was a partnership with M&T Insurance Agency, a subsidiary of M&T Bank and the launch of industree Exchange, a health insurance exchange specifically designed to benefit both restaurant owners and their employees. As the Employer Shared Responsibility Payment requirement under the Affordable Care Act Employer Mandate (goes into effect January 1, 2015: businesses with 100 or more employees must provide health insurance for all fulltime employees, and businesses with 50 and over starting in 2016.) Under the Affordable Care Act (ACA), an employee’s healthcare contribution must not exceed 9.5 percent of his/her salary. Employers must pick up the rest of the tab
for their employees’ healthcare coverage. Employers with fewer than 50 full-time employees are not subject to this mandate. Launched in July, industree Exchange’s online portal allows restaurant operators from large restaurant groups to multi-member food truck associations and restaurant incubators to apply for coverage, enroll and compare plans. There are 15-25 health insurance plans with major insurance carriers to choose from—from HMOs to the “full enchilada” of PPOs, “Skinny Plans” offering preventative-only care at three varying levels, plus stand-alone options for vision, dental, short-term and long-term disability. Under industree Exchange, each restaurant group would have multiple classes of employees, separated into similar cost brackets (hourly, tipped out, salaried, management and upper management). Employer contributions would be defined based on those classes, allowing employers to budget their costs (i.e. 50 employees at $100, 100 employees at $150, etc.) “Buying power is put into the hands of employees,” says Kleinmann, based on demographics, lifestyle, and financial needs. “Employees also have the choice to waive coverage entirely.” Kleinmann is offering telephonic support in Spanish and plans to have the entire platform translated into Spanish. While the National Restaurant Association similarly offers health care insurance programs through a partnership with United Healthcare and eHealth, it does so only to its members or members of state restaurant associations. Locally in the Washington, DC area, the DC HealthLink requires 2/3 minimum employee participation and only during a certain enrollment period. “DC HealthLink can potentially be confusing or even overwhelming
to folks who have never dealt with insurance offerings before, so we wanted to keep our products and process as simple and streamlined as possible,” adds Kleinmann. “We recognize this is an extremely complicated matter, so keeping it as painless as possible for both employers and employees is a top priority.” All which inspired Kleinmann to create a health benefits exchange based on what was most useful to restaurant employers, their employees and families. “We trimmed it down to what makes the most sense for the F&B industry, and got rid of superfluous things like pet insurance, pre-paid legal services and homeowners insurance.” At the very base, there are three, self-insured “skinny plans” that range from $61-$92 per month,
Alisia Kleinmann where employers may opt to cover all or part of the premium via defined contribution. These are plans which cover preventative care like check-ups, mammograms,
SPECIAL REPORT Continued on page 16
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maryland
Governor Martin O’Malley and wife Katie with Md. Secretary of Agriculture Buddy Hance listen to Lt. Gov. Anthony Brown
Seventh Annual Buy Local Cookout Government House Annapolis, Md. Governor Martin O’Malley and First Lady Katie hosted the chefs and local producers in the 2014 Buy Local Cookout Recipes to serve at his last Buy Local Cookout before leaving office.
Sarah Kramer, Melvin Thompson, Hilary Yeh from the Restaurant Association of Maryland
Pastry Chef Ann Brown from Miriam’s Kitchen serving Wide Net Catfish Cakes.
Executive Chef David Wells serves a Chesapeake Cobb Salad with soft shell crab.
Phineas and Nicole DeFord, Boordy Winery
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‘Virginia’s Finest’ Look (and taste) Mighty Fine at Fancy Food 2014
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he Commonwealth of Virginia’s finest foods had a national and international audience at the Specialty Food Association’s Summer Fancy Food Show in New York City. The Virginia Department of Agriculture and Consumer Services (VDACS) hosted a Virginia Pavilion at the renovated Jacob Javits Convention Center. Over 30 specialty food companies that participate in the Virginia’s Finest trademark program exhibited at the trade show. Organized by the Specialty Food Association, the Summer Fancy Food Show is North America’s largest specialty food and
beverage event. Amid record demand for specialty food, this year’s show attracted 28,000 buyers, including international delegations and top names in retail and restaurants. Virginia foods featured at this year’s show include peanuts and peanut products, apples and apple products, biscotti, chutney, cured meats, chips, crackers, confections, cakes, coffee, pasta, popcorn, preserves, salsas, sauces, syrups, seasonings, soups and more. VDACS promotes
Virginia’s specialty food products at the Fancy Food Shows, which highlight the world’s finest food and beverages. More than 2,400 exhibitors from across the globe featured 180,000 products at this year’s summer show. This year marks the 25th anniversary of the Virginia’s Finest program. Developed in 1989 by VDACS, the program identifies, differentiates and promotes top-quality agriculture and specialty food and beverage products.
counterclockwise from top: Warren Brown’s CakeLove, Arlington VA; The Crispery Crispycakes, Portsmouth VA; Mango Mango, Hampton VA; Wallace Edwards & Sons, Surry VA; Toms Moms Foods, Centreville VA; Clare Turner’s The Virginia Chutney Co., Flint Hill VA; and Abuelita Mexican Foods, Manassas Park VA.
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New ‘American Tandoori’ Comes to Tysons from New Delhi
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ysons Corner Center served as the executive will be the site sous chef at Colicchio and of a new Indian Sons … David Lofgren has restaurant this fall, been named executive sous American Tandoori, chef for härth at Hilton from a New Delhi, IndiaMcLean Tysons Corner. based company. The new He joins härth’s culinary concept launches in the team after working as a U.S. in Northern Virginia. chef at the Ritz Carlton They also plan to launch in Washington, DC … by Linda Roth a quick service version of Bar Dupont has hired the Indian concept, with a Jonathan Yeronick as name to be determined. beverage program director. Most Chef Troy Williams plans to open recently, Yeronick served as dining two new Spots: The Spot Deli at 701 room manager at Le Diplomate … H Street NE later this year, and The Art & Soul chef de cuisine, Douglas Spot on H restaurant and bar early Alexander now becomes executive next year. Williams currently runs chef. He replaces Wes Morton, who foodservice at Howard University is returning home to his roots in Hospital, but has previously worked Louisiana to start his own restaurant. at Georgia Brown’s, J. Paul’s and Old Ebbitt Grill. Just Opened French and Japanese-inspired Boss Shepherd’s debuted on July Crane & Turtle restaurant opens 21 in the Warner Theater building in Petworth, brought to you by the at 13th & E Streets, NW with Chef folks who brought you Passenger Jeremy Waybright at the kitchen and Room 11. Chef Makoto helm, serving locally sourced Hamamura, a six-year veteran of ingredients. Three words: Pot Pie CityZen, is creating a unique menu Fritters … Chaplin Restaurant to complement the sakes, ciders, and & Bar, from mixologists Ari and large-format beers. Micah Wilder, is now open at 1501 9th Street, NW, previously the Chef Update location of Mandalay. The 83-seat Manuel Iguina named Roberto Chaplin is named for the famous Hernandez the new executive chef film comedian and designed to for Mio Restaurant. Hernandez evoke the early days of cinema. Chef has been a featured guest chef at Jeremy Cooke, formerly assisting Mio. Previously, he was at Blue at Toki Underground on H St. NE, Door Restaurant at the Delano Hotel oversees its Asian-inspired menu. in Miami … Clyde’s Restaurant Group named Samuel Kim the new His previous gigs include chef jobs at Argonaut, Elisir and Siroc … executive chef for the iconic 1789 Restaurant at 1226 36th Street, NW, Sauf Haus Bier Hall German beer garden at 1216-A 18th St., NW in in Georgetown. He most recently Dupont Circle opened its doors on
SPECIAL REPORT cont. from page 11 prescription medications, outpatient procedures and X-rays, but not catastrophic care. Most importantly, these plans keep employers in compliance with the ACA. With yearly plans that cost less than paying the $2,000 fine imposed by ACA for not insuring employees, per year per employee, offering employee coverage is “a no-brainer,” says Kleinmann.
Employees are not off the hook either. ACA’s individual mandate, which went into effect January 1, 2014, states that most Americans must obtain health insurance or pay a tax penalty of $95 in year one, $295 in year two, then $695 in year three and beyond. For now, the industree Exchange is focusing on restaurants with 100 or more employees, with plans to expand offerings to restaurants with
Samuel Kim July 24 … Willie T’s Lobster Shack on Connecticut Ave NW, is Dupont Circle’s latest addition, focusing on lobster and other seafood rolls … Bryan Voltaggio has opened his fast casual Frederick-born soups, salads and sandwich place, Lunchbox, to Chevy Chase Pavilion … Water & Wall’s new pop-up Chinese lunch (3811 N. Farifax Dr.) in Arlington is serving reinvented takes on Chinese favorites … GRK opened its doors on July 18 on 19th Street in the Golden Triangle serving fast casual Greek yeeros (gyros) … Penn Commons, the newest restaurant from Passion Food Hospitality team opens on August 4 at 6th & H Streets, NW serving classic American tavern food with 40 beers on tap.
Openings Update Chef/owner RJ Cooper’s Gypsy Soul is slated to open by the time you read this. The 135-seat restaurant in Fairfax’s Mosaic 50-99 once the 2016 mandate takes effect. Kleinmann’s food and beverage trade organization industree (www.dcindustree. com) handles participant signups, implementation, education and customer service, while M&T Insurance handles quotes and the enrollment process. A third partner, Liazon (www.liazon.com), built the Bright Choices Exchange, industree
District will reflect the chef’s travels in the South and Mid-Atlantic. One of two sous chef positions has been filled by Allyson Lara, who comes from L’Academie de Cuisine in Gaithersburg … Jose Andres’ modern Chinese-Peruvian concept, China Chilanco, is slated to open this Fall in the heart of DC’s Penn Quarter featuring Chifa favorites – the cuisine known throughout Peru, melding Chinese style and native ingredients … Del Frisco’s Double Eagle Steak House is slated to open in early September … SanFrancisco-based Tadich Grill is aiming for a late October opening at 10th & Penn where Ten Penh used to be. 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
Exchange’s online benefits store. Other food and beverage industry markets like Richmond, Philadelphia, North Carolina, New York and New Jersey have taken notice and are enrolling. Kleinmann has been asked to assist other industries in building and implementing private exchanges, “but I’m a restaurant person,” she says. “All I want to do is advocate for the restaurant industry and make it the best possible industry to work in.”
18 n AUGUST 2014 by Jay Treadwell
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restaurant in an arcade is not too common these days. As a matter of fact, an arcade is not too common these days. I saw one day recently through the big windows that outline the front of the arcade on Connecticut Ave. in Chevy Chase, that the scenery had changed from paintings and frames to tables and chairs, with silverware and napkins outlining its new function. Tony Brown, the proprietor and operator of the new Macon, thinks that there needs to be more dining choices in the Chevy Chase area. His bottom line passion is creating or at least increasing a sense of community in this “underdined” area of Washington. I sat down with him to find out what makes him tick. JT: What is someone who graduated from Cornell as a chemistry major, doing in the food business? TB: Food has always been a passion. As a kid, I marveled at my grandmother as she created Sunday dinners or country breakfasts. As I grew up, I realized that cooking was a great way to bring friends together. In college, cooking was a way to blow off steam from rigorous studies. Now in the restaurant business, I try to approach things with the discipline that I learned from the chem lab with the creativity and energy that comes from bringing people together over a meal. JT: Was there a major turning point in your life? TB: I was born here in Washington, when my father was in the US Army stationed at Walter Reed. It was not a happy turning point, but after we had moved all over with the Army and I was in college, my father was killed in an automobile accident in Lyon, France. It made me realize “life is short” and that we need to make the most of the time we have here. JT: What kind of work did you do initially? TB: I went to work in Chicago for Union Carbide and then to Parsippany, NJ. But soon my entrepreneurial spirit got the best of me. I knew I always wanted to cook
The Newsmagazine Foodservice Professionals Rely On
Makin’ Macon An Interview with Tony Brown
Tony Brown (in yellow) surrounded by Macon staff. and I happened to meet a line cook at Danny Meyer’s Union Square, in New York in 1993 and started by moonlighting for free under Executive Chef Michael Romano there. This experience is what really turned me on to cooking; however, I then decided I needed even more training, so I quit my day job and took up classes at Peter Kump’s Cooking School in the city. I moved into a paid job at Union Square for a year and a half, when wanderlust got the best of me and I ended up at Square One (lots of squares!) in San Francisco. My now wife, Kim, whom I met at Cornell, was clerking there during law school. I stayed in San Fran for six months before rejoining Kim where she was in law school in Ann Arbor. It turned out to be a great move since I opened up a small, 600 square foot burrito place, called The Burro. JT: Did you go into the restaurant business when you relocated to Washington with your wife? TB: No, I did several things. I had seen the success in Ann Arbor of the burrito restaurant, so I opened up three of them here; however, at the same time, I went for my MBA at Georgetown. I sold those three Burros when I learned that Chipotle was moving in and I didn’t particularly want to compete with a large group like that. I got out, I think, just in time. JT: So then what did you do, now that you had sold those restaurants and you had an MBA?
TB: Well, in 2001 I tried my hand at stay-at-home-dad, taking care of our wonderful girls; we now have four of them. I then, after having plenty of time to think, went to work with some friends from Georgetown who were principals in a mid-size consulting firm, BRTRC. I still work with them a number of hours, up to three days per week, but the restaurant business seeps back into your veins and I was thinking I wanted to start a communitybuilding restaurant in this area. JT: How did you find this site? TB: I had kept my eye on a location and knew it was coming available, but Mark Furstenberg also wanted it initially and I thought I might lose it. He ultimately decided on another location for Bread Furst down lower on Connecticut Avenue and I ended up with the arcade location. I finally signed the lease in November of last year. It was a difficult negotiation, but I am happy now to be here. JT: Who did the interior work and who came up with the concept of what you wanted to do? TB: Let’s talk concept first. I had this thought of somehow tying it to the community through part of my history. We had moved to Macon, Ga. long ago and I had fond memories of it, so we wanted to put a play on words together, creating Macon, pronounced like “bacon;” and the French influence, based on a French Bistro, where it is pronounced “mack-on”, with a nasal “n.” Kim and I thought of
FoodService Monthly making the menu filled with both southern comfort food, like our popular fried green tomatoes, on pork belly, watercress and spiced tomato aioli and French items like the Charcuterie Board and a Raclette with purple potatoes and Viande Sechée. She designed the interior, creating an eclectic vibe that is bistro luxe meets southern garden party. JT: What are your most popular items and can you talk about a check average at this early point? TB: I think it may be obvious looking at the menu, but our two most popular items are first, as I have said, the fried green tomatoes and our short ribs with stone ground grits. It may be too early to talk about an ultimate check average since we just opened, but it is around $45, which includes revenues from this nice long bar. JT: How many employees do you have and the size of the restaurant? TB: As you know in the restaurant business, when you first open it is pretty fluid as we make adjustments; but we have about 30 staff, including the front and back of the house. We know that our kitchen is very small at 350 square feet with an overall square footage of 1,600, but we make the most of it. We can also use 12 feet of sidewalk space for 24 outdoor seats in good weather; we have 65 seats inside and when you include the arcade atrium, we have 44 seats outside. JT: You seem to be successful from the start. How did you do that? TB: We did a lot of testing and it really helped to use Kickstarter which spread the word with our friends. It now has legs of its own and we seem to be full most of the time. I am really intent on making sure this becomes a community gathering place for not only foodies, but for the area as a whole. JT: Thank you, Tony, for your time. I’ll have to call you far enough in advance to be able to get a reservation. TB: Thanks for doing this interview and, while I’d love you to come, being crowded is a nice problem to have.
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20 n AUGUST 2014
FoodService Monthly
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WHINING ’N DINING
It’s Back … Farm to Chef Returns September 29
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introduce school children n Monday, September to the importance of fresh 29 — the 5th annual food and its journey from “Farm to Chef” farm to table. Some of event returns to The the talented participating American Visionary Arts chefs include, Museum on Key Highway. Langermann’s Neal Over 300 guests attend Langermann, Baldwin’s this outstanding event Station’s Dustin Heflin, that pairs 30 local Chefs The Nickel Taphouse’s and Farmers in a culinary by RANDI ROM Daniel Jacinto, competition to create the Herb & Soul Gastro best, unique dish using Café’s David Thomas, Chef’s local ingredients. FYI – I say “we” Expression’s Jerry Edwards and cuz I’m on the committee with a Birroteca’s Melanie Molinaro. bunch of very cool peeps including More info: FarmtoChefMD.com Celeste Corsaro, Wendy Jeffries, Sandy Lawler, Sherifa Clarke, Jade Ostner and Laura Alima to Lights! Camera! Action name a few. Last year, we were able Cinemark Towson Theatres to raise over $25,000 for Days of opened in Towson and it’s … a Taste, an American Institute of real showstopper! The 15-screen Wine and Food (AIWF) program multiplex anchors the $85 million that brings together farmers, chefs Towson Square project, which will and community volunteers to
include restaurants like Bonefish Grill, BJ’s Restaurant, Hanabi Japanese and Bobby’s Burger Palace, Nando’s Peri-Peri, La Tagliatella and On the Border Mexican Grill. Cinemark Towson has something B-more’s never had before—a fully staffed kitchen and an executive chef. Considered the next generation of theatres-the complex comes with all the techie bells and whistles but it also offers a nice alternative to standard movie fare, courtesy of Corporate Chef Todd Carefoot. While they offer the basics, they’ve switched it up a bit. The selfservice, cafeteria-style concession area offers a “do your own butter” station, mix and match drinks and a fairly humongous array of tasty treats. But new to B-more is their Reserve concept…reserve-level luxury seating with tables…private balcony access … a plush full bar and lounge and an expanded dining menu. But here’s where it “gets good,” reserve menu items include: chipotle garlic edamame, sweet potato fries, crab cake and pulled pork sliders, roasted red pepper hummus and … well … you get the picture. Check it out at Cinemark.com
If the Shoe Fits The Horseshoe Baltimore Casino opens this month on Russell Street on Baltimore’s south side. The casino will employ 1,700 team members amid 122,000 square feet of gaming space. Restaurants include Ruby 8 Noodle and Sushi Bar, Johnny Sánchez, Guy Fieri’s Baltimore Kitchen & Bar, Jack Binion’s Steakhouse and—wait for it—The Baltimore Marketplace. A collection of several popular restaurant concepts operated by local restaurateurs will comprise the casino’s casual dining experience. They include Heavy Seas Burgers, Tark’s at the Shoe, Lenny’s Deli, Pie-Zetta and The Mallow Bar. (Yay Nikki!) Caesars.com/Baltimore
What’s Up Chef Bill Buszinski has joined the team at Clementine in Hamilton. Buszinski and his wife Maria owned two restaurants—Mr. Rain’s Fun House at the American Visionary Arts Museum and Sputnik in Crownsville. Bill will be joining one of B-more’s most talented chefs, master culinary artiste Winston Blick. ClementineBaltimore.com
Congrats! Big shout out and virtual hugs to Laura Alima and her hubby David on the birth of their daughter Maggie. Laura is the marketing director for Jerry Edwards Chef’s Expressions and she and David own The Charmery Ice Cream Parlor that just celebrated its first anniversary and is rocking the avenue in Hampden. MWAH! TheCharmery.com
Best Of Congrats to Baltimore Magazine’s Best of Baltimore winners noted in the August issue (check there for a full listing). A Best Outdoor Dining shoutout goes to Stewart Dearie, Chris Santiago, Jayme Kay Bohn and Chef Dustin Heflin and the crew at Baldwin’s Station. Other winners included Bars: Max’s Taphouse and Wit & Wisdom, A Tavern by Michael Mina; Bartender: Aaron Joseph, Wit & Wisdom; Breakfast and Brunch: Miss Shirley’s Café; Burger: The Abbey Burger Bistro; Ice Cream: The Charmery; Seafood: Thames Street Oyster House; Sushi: RA Sushi; Server: Randy Lock, Miss Shirley’s Café. Randi Rom is a Baltimore special events planner, marketing and public relations maven, freelance writer and head of R.J. Rom & Associates. Have a hot scoop? Contact Randi via email at randirom@comcast.net or phone at 443-691-9671.
FOODSERVICE MONTHLY
The Newsmagazine Foodservice Professionals Rely On
AUGUST 2014 n 21
Balti-MORE
The Pastry Brick Road to Baltimore by Dara Bunjon For Sarah Malphrus, a small farm college’s bakery in Western North Carolina was the inspiration, a solid 1½ years baking at Husk in Charleston her foundation and a serendipitous visit to the Big Apple landed her the Pastry Sous Chef for Jean George Vongerichten’s ABC Kitchen and ABC Cocina. Drive, talent and a chance meeting with Baltimore’s Chef Spike Gjerde at the Charleston Food & Wine Festival would be the pathway to her culinary future. When grapevine news of an opening for pastry chef for all of Chef Gjerde’s restaurants came her way Malphrus didn’t hesitate to apply, garnering the position. Welcome to Baltimore, Sarah.
Sarah Malphrus 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, special events, food styling and more. Contact Dara at 410-486-0339, info@ dara-does-it.com or visit www.dara-does-it. com or Twitter: @daracooks
SARAH MALPHRUS
is pastry chef extraordinaire of Chef Spike Gjerde’s Woodberry Kitchen • Artifact Coffee Shoo-Fly Diner • Parts & Labor
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22 n AUGUST 2014
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FoodService Monthly
FOOD SMARTS
Health Department = Business Consultant … For Real
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who told me that she had et’s get real … no one a backup of raw sewage in the business likes in their church kitchen. going to the health She told me proudly that department or getting she “closed the doors a visit from the health immediately and got the inspector. But the reality is problem fixed and was very that even though there are careful to have everything some bad employees out cleaned and sanitized, even there as there are in any the walls, although nothing business, there are a lot of could be seen.” I confirmed excellent environmental by Juliet Bodinetz that she did a good job health workers. Their and then I asked her if she notified mission is to help you succeed and the health department. She said, keep the public—your customers— “No.” In my head I was thinking, “I healthy. If you think about it, the health department and employees are don’t blame you.” But then I started thinking more and replied to her serving you as a business consultant. that “maybe she should have.” My They are there to confirm you are response surprised both of us, I managing your food establishment think. My thinking was she doesn’t successfully and to help you manage know everything … I don’t know your business better with their everything … the job of the health suggestions. department is to guide in these The question is: When should you unusual circumstances and to advise reach out to them for help? if additional actions are needed I had a student a few months ago
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before she reopened. Another customer contacted me recently. Their catering company had done an event and the client contacted them saying 20 of the attendees were sick. From speaking with her, I agreed that it was most likely not their fault and that the cause seemed to be more likely from an outside source for the cake served. I advised her to freeze the food that they still had leftover in case it would need to be tested to confirm. I also told her to tell the client to please have the sick people see a doctor to confirm the illness if they were contacted again. I also recommended that she call the health department to demonstrate the proactive steps taken. I am not suggesting that one call the health department every time someone makes a foodborne illness complaint to your establishment. In this instance, because the quantity of people, 20 or so, is a high number, I suggested to the client that she contact the health department as she was feeling overwhelmed by the accusation. Meanwhile, you do not have to call the health department if someone accuses you of making them sick. On a separate note, if a customer calls the health department in Maryland, they are asked to call 311 to report the foodborne illness incident. Then those complaints are weeded out and are transferred to the epidemiology department which will then refer those calls to the corresponding county health department. The corresponding county health departments will then follow up from the contact names of those infected and also provide inspection of the establishment as needed. Bottom line: an establishment has to close their doors if there is a backup of sewage in the kitchen, lack of refrigeration, or no hot water. Close your doors and be proactive and call your local health department to let them know what is happening. As with any job, you will be recognized as a business with a reputation for being proactive
and, yes, that would be taken into consideration if you ever get into a problem in the future. You also have to work with your health department anytime construction or renovations are made in your building. They need to approve the blueprints before you begin construction. As your “business consultant,” the health department is looking to make sure the flow of food in your facility and the building is conducive to food safety, i.e. to control time and temperature, avoid cross contamination, facilitate proper hygiene and ease of cleaning and sanitizing. It is required for establishments to call the local health department if one of its employees has been excluded for one of the following foodborne illnesses: Hepatitis A, Ecoli, Norovirus, Salmonella or Shigella. At the end of the day, the relationship you have with your health inspector should never be adversarial. I believe passionately, that if an owner of an establishment makes sure his place is managed proactively, then the health inspection process will serve as confirmation of a wellrun establishment. If errors are found, this will then be a learning process on how to better run your establishment. This means a great manager will run self-inspections to confirm things are well managed. I feel no pity for an establishment who is shut down due to lack of refrigeration. Why would it wait until the health inspector informs them that their refrigeration is broken? For this reason, again, selfinspections are key to a successfully run establishment.” Trust your health department and reach out to them for guidance. Juliet Bodinetz is executive director of Bilingual Hospitality Training Solutions and has more than 25 years industry and training experience. Her team of instructors’ specialty is food safety, alcohol training and ServSafe training in English or in Spanish as well as writing HACCP Plans in the Baltimore and Washington D.C. area. Contact: www. bilingualhospitality.com, juliet@bilingualhospitality.com or 443-838-7561. For latest food safety tips: Like on Facebook or Twitter: @BHTS
FOODSERVICE MONTHLY
AUGUST 2014 n 23
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TECHNOLOGY SOLUTIONS
A Successful Beverage Program for Your Restaurant and Technology?
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appy summer and most important everyone. Summer program is the same one brings a lot of as for anything on the opportunities to menu: Control! Control! many restaurant locations. Control! No matter One of the benefits of what the program, if the heat is the opportunity opportunity exists to pour to liven up a beverage Patron instead of rail, program with seasonal, over pour, give it away is sensational and profitable allowed to flourish, then refreshing adult beverages. by HENRY PERTMAN you will be ordering lots of Ice is easily the lowest product, and you may lose food cost item you sell! Combining money on every sale, but you will it with a bit of juice, rum and a make it up in volume, right? NOT. slice of lime and orange, properly Nick effectively points out that there promoted and presented can help are inventory packages for your your beverage program be successful PC that are effective, and nothing and put some shekels in your beats the reports and analysis pocket to boot. So, what constitutes your POS and cloud analytics tool a beverage “Program” and how can provides, but putting your hands you institute it, what should you be on the bottles and counting, then mindful of, and (OF COURSE) how comparing will minimize those can technology make it simple to possibilities, and with the proper administer and facilitate? guidance and diligence, make that To back up just a bit, I participated program, any program successful. in a webinar last week (OK, I had Make no mistake, without this nothing to do with it, other than I program of controlling your listened and learned) about this very inventories, nothing else matters. topic. A company who works with NOTHING. restaurants A LOT, and one you will You do a physical inventory every likely hear about more and more, week, you look at your sales every provides four of these restaurant day, you compare the two, and it is centric webinars a year and through time to make some customers happy the Restaurant Association of and you, some money, honey. Maryland (RAM) provides think tank Something Nick pointed out, type roundtables, as well. This one and I have found to be tried, true was presented by CR’s restaurant and cost effective, is to work with guru, Nick Matone. Not much of your liquor distributors. They are a resume this guy, just started the more than happy to provide ideas, world famous Gramercy Tavern in table tents, etc. and of course, sell NY is all. When Nick talks, people you product. The most important listen, learn and hopefully thrive. thing you can and should do, is do So I listened, and it was on point. customize the programs to suit your Point after point. Be on the lookout, style and your brand. For example, and now to my point. I come having great margaritas in your from a similar, but far less famed Italian restaurant, may be profitable, background. And, as all of you but pulling it off will be confusing, know, I understand that technology right? Make sure it fits. Then, interplaying with traditional and out drumroll, please: of the box promotions, and help a 1. Make sure your staff knows restaurant increase their presence, how to properly make those their customer base and their profits. drinks. The right amount of So what is the best beverage liquor, the right amount of juice, program, you may ask. The first the right amount of ice, the
right presentation and garnish. Consistent. Period. No doing it my way is better. Your way or the highway, and by all means do a regular test of each and every person who makes that drink. 2. Promote the hell out of it. Window signs and table tents, if appropriate. Staff training on how and when to best sell those drinks. What they pair best with.
Who are the best customers to approach. Some drinks may be suite more to females, men, etc. No need for contests, just let the staff know you are keeping an eye on per head and per check averages, and that shifts will be determined by those criteria. 3. Get on Facebook, twitter,
TECHNOLOGY cont. on page 24
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24 n AUGUST 2014
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FoodService Monthly
ASSOCIATION NEWS RAM
Restaurant Associations: A Must-Have Resource
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ost restaurants are run by independent small business owners and managers. Whether you run one restaurant or ten, it is difficult to find the time to do everything you need to get done. Without hundreds of employees, like the corporate chains, how can your business be well versed in everything? The answer is – you can’t. You need
help from people outside your organization. That’s where your state restaurant association will help. As the business manager, you want to have as much information as possible to make your decisions. The Restaurant Association of Maryland (RAM) and other state restaurant associations are great at bringing together lots of goods, services and information to one
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has been a long-time partner with RAM and they take the guesswork and confusion out of place. The laundry list payroll. With so many of needs in a restaurant laws and regulations, you is staggering, and rather can’t take chances. Payce than chase each service has easy to use online individually, your services and reporting, association can save offers discounts to RAM by Marshall Weston you time by bringing members and gives President & CEO options to you. You can fantastic customer service. Restaurant Association then spend time making We all know that payroll of Maryland decisions, rather than is a pain, let Payce make chasing information. it easy for you. Here are some of the Free Attorney Consultations. Professional Services that RAM How often do you run into members have access to: situations where you really need Workers’ Compensation expert advice, but hesitate because Insurance. RAM created its own you’re unwilling to spend hundreds workers’ comp program over 20 of dollars an hour on an attorney? years ago to keep rates low and pay RAM members don’t have this dividends back to the members problem because the law firm of when there was a surplus. Over Franklin and Prokopik give free 400 restaurants and Allied members consultations to RAM members. get their workers’ comp insurance Social Media and E-Marketing. through RAM. Quotes are free, easy Fishbowl has a restaurant marketing and worth the few minutes to find platform that helps restaurants out if your current rates are the best develop their social media and available. Have your insurance agent customer marketing strategies in contact RAM for more information. order to help drive business. Property and Casualty Above all, RAM offers a Help Insurance Dividend Program. Does Hotline where members can call or your current property and casualty email the RAM staff to get free advice insurance company give you or referrals. Whatever your need, money back when claims are low? RAM will find the answer or provide Why not? RAM created a program a resource who can help. RAM with State Auto Insurance that membership is a resource that most keeps your property and casualty members take advantage of for less insurance rates competitive and will than $50 a month. Joining your state pay dividend checks at the end of restaurant association makes sense! the year when there is a surplus. For more information, contact the Again, it’s worth the few minutes to RAM membership department at at least get a quote and contact RAM 410-290-6800, email membership@ for more information. marylandrestaurants.com or go to Payroll Services. Payce Payroll www.marylandrestaurants.com.
TECHNOLOGY Continued from page 23 Instagram, etc. with pictures, descriptions, customer comments and promotions. Put the promotions on your website with beautiful pictures. USE SOCIAL MEDIA or your promotions will never be as successful they could and should be. OK, so I am running out of the
number of words I am allowed to write, but you get the idea. If you do not get the idea, please let me know that too, and I will always be happy to help and go sell some slushies! Henry Pertman is senior sales manager with MICROS Mid-Atlantic. The Columbia, Md.-based MICROS Systems provides point of sales systems worldwide. Henry can be reached at hpertman@micros.com
FOODSERVICE MONTHLY
AUGUST 2014 n 25
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serving the dC Metro area
Loots Law
634 G street, se, suite 200 • washington, dC 20003 • 202.536.5650 • lootslaw.com
Fufills All Maryland Health Department Requirements Recommended by: Coastal Sunbelt Produce, Baltimore Hispanic Chamber of Commerce, Foodservice Monthly, MICROS, PFG, RAMW & SAVAL
territory manager positions Northern Virginia and Baltimore County Call Kip Mewborn: 301-663-3171 x265 Start a Career • Be an Owner FoodPRO – an ESOP Company
FSM’s advertisers support the foodservice industry of the Mid-Atlantic when they share their message each month. Call Lisa Silber, sales manager, 301-591-9822 or email lisa@foodservicemonthly.com for the best way to reach the region’s buyers. ADVERTISER INDEX Acme Paper & Supply................................................ 8 Alto-Hartley............................................................... 6 Barter Systems Inc................................................. 25 Beacon Bar & Grill.................................................. 11 Bilingual Hospitality Training Solutions...................... 25 Chesapeake Insurance.............................................. 7 Crab Cake Secret...................................................... 5
Creative Jestures.................................................... 20 Dempsey Linen......................................................... 3 FoodPRO.......................................................... 25, 27 Gourmet Kitchens................................................... 13 H&S Bakery............................................................ 19 Itek Construction + Consulting................................... 4 Keany Produce........................................................ 12 Kreider Farms........................................................... 9 Loots Law Firm....................................................... 25 Martin Bamberger..................................................... 9
Maryland Food Center Authority................................ 17 Metropolitan Meat Seafood Poultry........................... 28 National Restaurant Equipment................................ 22 Performance Foodservice......................................... 15 Potomac Construction ............................................ 10 Restaurant Assoc. of Md. Education Foundation........ 21 Saval Foodservice..................................................... 2 Sea Wings.............................................................. 24 Tech 24 Construction.............................................. 23 US. FOODS............................................................. 21
26 n AUGUST 2014
RAR RESTAURANT ACTIVITY REPORT Editor’s note: The Restaurant Activity Report (RAR) is a lead summary. The information is supplied to readers of Foodservice Monthly by the Restaurant Activity Report and RAR is solely responsible for its content and accuracy. The list is edited for space.
CURRENT REAL ESTATE TRANSACTIONS, LEASES SIGNED, OWNERSHIP CHANGES AND BUSINESS BROKERAGE ACTIVITY Bookmakers Ryan Perlberg 443-835-4086 31-33 E. Cross St Baltimore MD 21230 An employee at Willow confirmed that the owner would be opening a new eatery called Bookmakers in Baltimore. Bookmakers will focus on cocktails and American bistrostyle small plates with full ABC. Contact number listed 443-835-4086, is for Ryan Perlberg, the owner at Willow. District Taco Osiris Hoil 202-368-4307 taco@districttaco.com www.districttaco.com 701 S. Washington St. Alexandria VA 22314 District Taco will be expanding to its fifth location in Alexandria, Va. The fast food-style restaurant will be casual and family-oriented, with a front counter service and plenty of tables. The menu will include tacos, ceviche, burritos, and carne asada. Contact information 202-368-4307, is for the owner Osiris Hoil, at District Taco’s catering line. Lakeside Deli & Cafe Michael So 70 Corporate Center Columbia MD 21044 Sources report that Lakeside Deli & Cafe will be opening in October 2014 in Columbia, Md. The menu serves fastcasual breakfast and lunch items with no ABC. Chez Billy Sud Eric and Ian Hilton 202-506-2080 chezbilly.pr@gmail.com 1039 31st St NW Washington DC 20007 An employee at Chez Billy confirmed that the owners would be opening a new sister restaurant called Chez Billy Suz, located in Washington. The eatery will have seating for 60 indoors and a 60-seat patio outside. The menu will serve Southern French cuisine, with full ABC. Contact number listed 202-506-2080, is for Eric and Ian Hilton, the owners Chez Billy. Pop’s Seabar Justin Abad and John Manolatos 202-797-1819 1817 Columbia Rd NW Washington DC 20009 An employee at Cashion’s Eat Place confirmed that the owners would be opening a new eatery called Pop’s Seabar in Washington. The eatery will have a raw bar with peel-and-eat shrimp, hamburgers, pork roll sandwiches and seafood baskets. Contact number listed 202-7971819, is for Justin Abad and John Manolatos, the owners at Cashion’s Eat Place. Mission BBQ Bill Kraus and Steve Newton 855-552-7300 www.mission-bbq.com
The Newsmagazine Foodservice Professionals Rely On Mission BBQ has leased 4,000 square feet in Richmond, Va. for the restaurant’s sixth location. The restaurant serves barbeque, ribs, sandwiches and other all-American food. Contact phone number listed 855-552-7300, is for the restaurant’s main office. Insomnia Cookies Seth Berkowitz 877-632-6654 www.insomniacookies.com 3301 N Charles St Baltimore MD 21218 Insomnia Cookies will open its first Maryland eatery in Baltimore. Insomnia Cookies offer up a dozen styles of cookies along with other baked goods and frozen treats. The bakery will not only have regular business hours for those with sweets needs during business hours, but will stay open late for all those with post-midnight munchies attacks. Contact phone number listed 877-632-6654, is for Seth Berkowitz, President. Blue Apron Restaurant & Red Rooster Bar Scott Switzer 540-375-0055 blueapronredrooster.com 35 W Main St Christiansburg VA 24073 Blue Apron Restaurant & Red Rooster Bar will be coming to Christiansburg Va. The restaurant is a fine dining establishment owned by Scott Switzer which serves a full menu for both lunch and dinner services and offers full ABC. Contact number 540-375-0055, is for existing location in Salem, Va. Bistro 360 Art Hauptman 703-527-3330 1800 Wilson Blvd Arlington VA 22201 A restaurant, wine bar and market called Bistro 360 is coming to 1800 Wilson Blvd. in Arlington, Va. The restaurant’s menu will feature Mediterranean cuisine for lunch and brunch, with a broad international menu such as Spanish, French, Portuguese, Italian and Turkish for dinner. The market section of Bistro 360 will feature cheese, charcuterie and accompaniments, breads and pastries, coffee and tea, and other gourmet items, as well as a variety of prepared dishes to go. Retail wine and beer will also be available. Contact number 703-527-3330 is for Cassatt’s Kiwi Cafe which is also owned by Art Hauptman.
www.craveamerica.com 7101 Democracy Blvd Bethesda MD 20817 A new location of CRAVE will be opening this fall located at Montgomery Mall, in Bethesda, Md. The eatery creates a unique dining experience where guests can enjoy an eclectic American menu and a full sushi bar in a chic yet casual atmosphere. Contact number listed 952-697-6000, is for the original location. Capriotti’s Joe Combs 866-959-3737 www.capriottis.com 1500 Wilson Blvd Arlington VA 22209 A new location of Capriotti’s Sandwich Shop is set to open in Arlington, Va. The restaurant is known for their subs, salads, and sandwiches. The current contact number is for their corporate headquarters at 866-959-3737. Meats & Foods Scott McIntosh and Chad Allison 202-505-1384 13thStMeats@gmail.com 247 Florida Ave NW Washington DC 20001 The owners of 13th Street Meats will be opening a new eatery called Meat & Foods located in Washington. Meat & Foods will primarily be a retail space, selling house-made half smokes, spicy Italian sausages, chorizo and lemonbasil chicken links, but there will be a 12-seat counter. The menu will serve sausages, sandwiches, chili and ABC. Contact number listed is for Scott McIntosh and Chad Allison, the owners at 13th Street Meats. SoBo Market Anna Leventis 410-752-1518 13 E Randall St Baltimore MD 21230 An employee at SoBo Cafe confirmed that the owner would be opening a new sister restaurant located in the space that once housed Rayzers Bar in Baltimore. The new eatery is expected to open in September, 2014. The new location will have a dine-in menu and will be more casual with small plates and sandwiches. Full ABC available. Brunch items will be offered on the weekends. Contact number listed 410-752-1518, is for Anna Leventis, the owner at SoBo Cafe.
FoodService Monthly flame. Service is counter/casual with a carry-out and catering menu. Contact phone number listed 202-898-1225, is for an existing location at 819 7th St, Washington. Sip Wine Tasting & Tapas 770-475-7121 www.sipwineshop.com 1501 Wilson Blvd Arlington VA 22209 Sip Wine Tasting & Tapas Restaurant plans to open in a currently vacant retail location in Arlington, Va just after Labor Day. Sip Wine Tasting & Tapas Restaurant will offer an extensive array of by-the-glass wine options, with more than 80 different wines that may be ordered by the sip, the half-glass, full glass and bottle. The menu will include tapas-style menu items offered for lunch and dinner and a special brunch menu on Saturday and Sunday. Contact number 770-475-7121 is for the Alpharetta, Ga. location. Thip Khao Seng Luangrath 703-533-9480 Washington DC 22044 An employee at Bangkok Golden confirmed that the owner would be opening a new sister restaurant called Thip Khao at a to-be-announced location in Washington. The menu will serve Thai and Laotian cuisine with full ABC. Contact number listed 703-533-9480, is for Seng Luangrath, the owner at Bangkok Golden. 26 Annapolis 410-280-8686 26 Market Space Annapolis MD 21401 Sources report that a new eatery called 26 Annapolis will soon be opening on the second floor of the Factor’s Row building in Annapolis, Md. The menu will focus on classic, Chesapeake style cooking with a new twist and full ABC. Contact number listed 410-280-8686, is for this location. Bodillaz Bert Terranova 804-269-5924 www.eatbo.com 321 N 2nd St Richmond VA 23219 Bodillaz is coming to Richmond, Va. in August 2014. The new 700 sq.ft. space will be the second location for owner Bert Terranova and will feature Americanized quesadillas and buffalo wings like the original location. Contact number 804-269-5924, is for location on Broad St in Richmond, Va.
Yard House Harald Hermann Leesburg Diner Michael O’Connor 949-727-0959 City Tavern - Relocation 9 S King St Leesburg VA 20175 www.yardhouse.com Pete Veltsistas Leesburg Diner is slated to open on a to-be-announced 6500 Springfield Mall Springfield VA 22150 703-330-0076 date in Leesburg, Va. The restaurant will seat approxiCorporate has announced and confirmed that a new Yard www.citytaverngrille.com mately 100 people and will serve all day breakfast, lunch House restaurant will be opening at the Springfield Mall 9550 Center St Manassas VA 20110 and dinner in addition to old-fashioned milkshakes and located in Springfield, Va. The entire mall is undergoing City Tavern is relocating to 9550 Center Street in Manassas, ice cream. Michael O’Connor is the listed owner. renovation and an opening is expected in October 2014. Va. and is expected to re-open in December 2014. The Existing locations serve American and Asian fusion cuisine restaurant is known for its Sunday brunch as well as its Sticky Fingers Bakery during lunch and dinner hours with full ABC available. wide variety of dishes. The new location will now offer wine. Doron Petersan Contact phone listed 949-727-0959, is for corporate Contact number for the restaurant is 703-330-0076. 202-299-9700 headquarters located at 8001 Irvine Center Dr Suite 406 H St NE Washington DC 20002 1170, Irvine CA 92618. Paul Bakery A second location of Sticky Fingers Bakery will be opening Maxime Holder in early 2015 in Washington. The 2,200 sqft eatery will Lucky Pot 202-524-4500 1919 Clarendon Blvd Arlington VA 22201 have table service for approximately 50 seats. The menu info@paul-usa.com A new restaurant called Lucky Pot is coming to Arlington, will include an expanded bakery program, bistro dining www.paul-usa.com menu and full bar. Contact number listed 202-299-9700, Va. The restaurant will serve a variety of Asian dishes, 13th and F St NW Washington DC 20011 is for the original location. including sushi, Chinese and Thai cuisine. While an A new location of Paul Bakery will be opening in opening date has not been announced, the restaurant is September 2014 in Washington. A wide range of tradiBanana Leaf hoping to open in August 2014.We will update as contact tional and specialty breads will be offered and made by Raj Perera information becomes available. hand by French bakers daily. Paul Bakery will offer a full212-494-0000 service coffee bar featuring fresh, gourmet coffee and an info@bananaleafnewyork.com Nando’s Peri Peri extensive selection of Paul’s private-label teas. The bakery www.bananaleafnewyork.com Paul Dreasson will seat up to 50 at cafe tables and booth seating. 5014 Connecticut Ave NW Washington DC 20008 202-898-1225 Contact phone listed is for Paul Bakery located at 801 A second location of Banana Leaf will be opening in Washington. www.nandosperiperi.com Pennsylvania Ave NW in Washington. 109 E Joppa Rd Baltimore MD 21286 The menu offers South Asian fare with full ABC. Contact number A new 3,500 sq.ft. Nando’s Peri-Peri will be opening in listed 212-494-0000, is for the original location in New York. No reproduction without express written permission under Baltimore, Md. It will be the first restaurant to open in the penalty of law. Published by Restaurant Activity Report, CRAVE $85 million Towson Square development. Nando’s serves PO Box 201, Willow Springs NC 27592; Office: 919-346Christa Vanmoorlehem a menu of Portuguese flame-grilled chicken that has been 0444; Toll Free: 888-246-0551; Fax:919-882-8199; www. 952-697-6000 marinated for 24 hours and is grilled to order over an open restaurantactivityreport.com
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