Food Service Monthly by Silver Communications

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Volume 14, Number 8 n August 2015

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RW RESTAURANT GROUP From Marcel’s to a Food Truck … It Takes a Team

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INSIDE

Volume 14, No. 8 n August 2015

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NEWS AND INFORMATION Maryland Buy Local Cookout ........................................................................................................ 12 Association News OCHMRA.......................................................................................................... 13 Bluestone Restaurant Remodel .................................................................................................... 14 Restaurant 101 .......................................................................................................................... 15 From Marcel’s to a Food Truck: It Takes a Team............................................................................. 16 The BTS RAMMYS ....................................................................................................................... 18 FSM People ................................................................................................................................ 21 Life Work: Agog Over Agave.......................................................................................................... 26 Association News RAM ................................................................................................................ 27 Restaurant Activity Report............................................................................................................ 28 Ad Index ..................................................................................................................................... 30 COLUMNS Sauce on the Side Bob Brown Says Food Smarts Whining n’ Dining Balti-MORE The Latest Dish Modern Business Solutions

by by by by by by by

Michael Birchenall ................................................. 4 Bob Brown .......................................................... 10 Juliet Bodinetz ..................................................... 20 Randi Rom ......................................................... 22 Dara Bunjon ........................................................ 23 Linda Roth .......................................................... 24 Henry Pertman .................................................... 29

foodservicemonthly foodservice monthly foodservicemonthly.com

Volume 14, Number 8 n August 2015

The Newsmagazine Foodservice Professionals Rely On

RW RESTAURANT GROUP From Marcel’s to a Food Truck … It Takes a Team

ON THE COVER The RW Restaurant Group Team: Brian McBride, Frank Shull, Robert Wiedmaier, Polly Wiedmaier photo: Michael Birchenall

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

4 n august 2015

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SAUCE ON THE SIDE

An Honest Kind of Buyer/Seller Relationship … But It May Not Work for you

the meat of the matter … y wife is an artist where she used to travel to … a glass blower, say Africa for beads, fabric sculptor … a master and artifacts or to junk of “travelings.” yards and thrift stores or That’s the word she uses to flea markets, she now goes describes the objects that to eBay. She’s always on pass through her life that her phone checking on become part of her art. It her bids and looking for could be beads or a brass new items. We’ve passed fitting from a water meter By MICHAEL BIRCHENALL the clarinet stage … we’re or a childhood skate or in to record vinyl with colors that a clarinet she would deconstruct in are sometimes solid, sometimes the way modern chefs take apart the multi-colored, sometimes with wild components of a food dish and let swirls. But her bidding competition you put them back together as you are collectors and care about things eat. Now she is in a phase of creating like dented covers, corners and the 2-D collages that have the vinyl from overall condition of the packaging. records as part of the media she She takes them when they arrive, uses … her series called “Faceless rips open the boxes, removes the Melodies.” Two of them were recently vinyl and throws the rest away. on display at the Maryland offices for What I am sharing right now is the House of Delegates during the last the customer policy of one of the legislative session. folks she buys from … and it is a That’s the background, now on to

starkly honest one. At first I was offended and then I thought this is refreshingly honest and the seller has no problem in explaining the deal exactly as they do here. The email starts simply with the good news:

wait, and dont worry. We lose only a few packages a year, and most of those say that they were delivered! Bottom line, if your tracking is working, great, if it’s not, hang in there. Here are the approximate delivery times for your package:

Subject: AWESOME PACKAGE ON THE WAY! Thanks a ton for the order, your package is outta here, sent to the address that you have given us below.

DELIVERY TIMES U.S. first class: 1-3 days west coast, up to 7 east coast U.S. media mail: can take 2 weeks U.S. priority: 2 or 3 days

Now for the rest of the story:

DELAYS AND STUFF LIKE THAT FOR YOU INTERNATIONAL CUSTOMERS - If you have not paid for insurance, we can’t be responsible for the sins of the post office! We pack the items well and there is very little loss, but occasionally one goes astray. Keep in mind that on small First Class packages the number you receive is a CUSTOMS number, there is no tracking for First Class, just for the larger priority packages. Delivery is generally 3 days to 4 weeks, depending on whether the customs man decides to have a look at it!

HEY, YOU! READ THIS! INSURANCE AND DOUBLE BOXING AVAILABLE! I don’t want to hear you whining about your corners getting dinged if you didn’t spring for the extra packaging! Records can get warped, the post office can play hockey with it, it’s not our fault! GET INSURANCE. Available on our store. RE TRACKING We have placed your package in the mail as indicated, BUT the post office tracking does not work about 25% of the time. This is because the bone brains there dont always scan the package, but this has nothing whatsoever to do with the arrival of your parcel. If you cant track your package there is nothing to do but

There it is … at least you know where you stand. Where do you stand? I guess I’ll get the insurance.

foodservicemonthly the newsmagazine Foodservice Professionals rely on Volume 14, No. 8 n August 2015 Michael Birchenall

Editor and Publisher michael@foodservicemonthly.com

Lisa Silber

Sales Manager lisa@foodservicemonthly.com

by Silver Communications, Corp.

Electronic Ink

Design and Production

the Mid-Atlantic foodservice pro-

Contributing Writers

Juliet Bodinetz Bob Brown Dara Bunjon Andrew Kline Tom Finigan Genevieve LeFranc

tion in an informed, imaginative

Contact

Celeste McCall Amy Novick Henry Pertman Randi Rom Linda Roth Jay Treadwell

phone: 703-471-7339 fax: 866-961-4980 email: info@foodservicemonthly.com web: www.foodservicemonthly.com

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

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

Dr. Konstantin Frank Semi Dry Riesling Declared Best of Show at ASWC

he Atlantic Seaboard Wine Association (ASWA) held its 11th Annual Atlantic Seaboard Wine Competition (ASWC) at the Regency at Dominion Valley in Haymarket, Va. The two-day wine competition for East Coast wines was judged by 20 renowned wine experts. Carl Brandhorst, ASWA president and ASWA board member Dave Barber organized and produced the competition. Karen Stokes was the cellarmaster. The judges selected the 2014 Dr. Konstantin Frank Semi Dry Riesling from New York state as the Best of Show winner of the Jefferson Loving Cup from the 503 wines submitted. The 20 judges, representing all facets of the wine industry, named 28 Best of Category wines and awarded 58 gold medals, 131 silver medals and 179 bronze medals. It is the 11th 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 fruit wines. 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 12 - 13

Dornfelder by Presque Isle Wine Cellars, PA • Other White Hybrid/NA Varietal: 2014 Great White by Newport Vineyards, RI the Winners • Other White Vinifera Varietals: BEST OF SHOW 2014 Trebbiano by Natali 2014 Semi-dry Riesling by Dr. Vineyard, LLC, NJ Konstantin Frank, NY • Petit Verdot: 2013 Petit Verdot by Veritas Winery, VA BEST OF CATEGORY • Pinot Gris/Pinot Grigio: 2014 Pinot • Blush/Rose Hybrid/NA: 2014 Gris by Newport Vineyards, RI Muscadry Pink by Chateau Elan • Riesling: 2014 Semi-dry Riesling Ltd., GA by Dr. Konstantin • Bordeaux-Style Frank, NY Red Blends: 2013 • Sauvignon Blanc: 2014 Northville Red Sauvignon Blanc by by Martha Clara Martha Clara Vineyards, Vineyards, NY NY • Cabernet Franc: 2012 • Sparkling Hybrid/NA Cabernet Franc by Wines: NV Champella Ospreys Dominion by 21 Brix Winery, NY Vineyards, Ltd., NY • Sparkling Vinifera • Cabernet Sauvignon: Wines: 2009 Blanc de 2010 Cabernet Blancs by Chateau Frank, Sauvignon by Granite NY Heights Winery, VA • Sweet Blush (RS >4 • Chambourcin: 2013 dave Mcintyre, wine columThe Steep Face by nist for the Washington Post, %): NV Ellatawba by Bluestone Vineyard, gives a white wine ﬁnalist for 21 Brix Winery, NY VA the Best of show distinction • Sweet Fruit Wine (RS >4%): 2014 Apple • Chardonnay: 2013 the nose test. Wine by Chateau Estate Reserve O’Brien at Northpoint, VA Chardonnay by Alba Vineyard, NJ • Sweet White Hybrid/NA (RS >4%): • Gewurztraminer: 2014 2013 Duet - Vidal Blanc Ice Wine Gewurztraminer by Dr. Konstantin by Shelburne Vineyard, LLC, VT Frank, NY • Sweet White Vinifera (RS >4%) • Merlot: 2010 Merlot by Ospreys 2013 Late Harvest Riesling by Dr. Dominion Vineyards, Ltd., NY Konstantin Frank, NY • Other Red Hybrid/NA Varietals: • Syrah/Shiraz: 2013 Syrah by 2013 Marquette by Coyote Moon Rosemont of Virginia, VA Winery, NY • Other Red Vinifera Varietals: 2012 Vidal Blanc: 2014 Honey Blossom by Rocklands Farm, MD

at Great Meadow in The Plains, Va. Foodservice Monthly editor Michael Birchenall sits on the board of ASWA.

atlantic seaboard Wine competition judges and staff

• Vinifera Blush/Rose Wines: 2014 Rosewell by Philip Carter Winery of Virginia, VA • Viognier: 2014 Viognier by Cooper Vineyards, VA • White Hybrid/NA Blends: 2014 Snow Owl by Thirsty Owl Wine Co., NY • White Vinifera Blends: 2013 Avail by Anyela’s Vineyards, NY

Meet the Judges Edward Addiss, president, Wine Traditions Ltd.; Curtis Allred, general manager Shoe’s Cup & Cork; Elli Benchimol, beverage consultant; Curtis Coleburn, legal consultant to the alcoholic beverage industry; Michael Dunne, wine and travel writer; Doug Fabbioli, winemaker/ owner Fabbioli Cellars; Barry Gump, beverage educator; Andrew Hodson, owner Saddleback Farm and Veritas Vineyards and Winery; Edward Korry, Associate Professor and Chair of the Beverage & Dining Service Department at Johnson & Wales University Providence; Craig Kritzer, owner Frogtown Cellars; Kristen Lindelow, wine enthusiast; Dave McIntyre, wine columnist The Washington Post; Tim McNally, wine personality-writer-editor New Orleans; Peggy Raley-Ward, founder co-owner Nassau Valley Vineyards; Alex Sebastian, owner/proprietor Wooden Angel Restaurant, Beaver, Pa.; Thomas Sharko, president/principal Chelsea Forge Vintners; Lucinda Smith, wine professional; Phil Ward, wine educator/professional; Neal Wavra, founder FABLE Hospitality

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Foodservice Monthly

FSM NEWS, cont. annual comPassion golf tournament hits a hole-in-one for Kids Passion Food Hospitality raises $55,000 to benefit regional children’s health facilities DC’s Passion Food Hospitality partners, chef Jeff Tunks, Gus DiMillo and David Wizenberg shared their hole-in-one moment – presenting a record-breaking check of $55,000 from their 10th annual ComPassion Golf Tournament to

the Children’s Inn at the National Institute of Health (NIH) and the Children’s National Medical Center. The annual golf tournament, held at the Reston National Golf Course proved to be anything but par for the course. Since Passion Food Hospitality’s dynamic trio spearheaded the tournament in 2006, the group has successfully raised more than $416,000 through their philanthropic efforts. The proceeds directly benefit children’s health facilities in the Washington,

scott clime, david Wizenberg, representatives from the children’s inn at nih, Jeff tunks, gus diMillo

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DC area – including the Children’s National Medical Center, which is the only health system in the MidAtlantic region dedicated to the care of infants, children, adolescents, and young adults. “Nearly a decade ago, when we launched this annual benefit, we all shared a very strong vision of giving to a charity that provided health services for youths and their families. It was an effort that really aligned with our values,” says David Wizenberg, partner of Passion Food Hospitality. “It’s a fun way for everyone to get out and play a round of golf for a charitable cause – and many of our chefs and employees are parents so their hearts are in it and they want to get involved.” “Every year, the urgency to prevent, treat, cure and unravel the mysteries of various illnesses that affect our youngest generation grows. It gives us hope that our annual contribution may help spare children for a healthier, happier tomorrow,” said Chef Jeff Tunks. Giving back to the community is a core pillar of Passion Food, and it is their belief that a community is fundamentally built on the next generation.

Maryland healthcare Facilities recognized for environmental leadership Maryland Hospitals for a Healthy Environment (MD H2E)

honored four Maryland hospitals/ health systems as environmental “Trailblazers,” for their recent innovative achievements. Additionally, MD H2E honored two healthcare professionals for their dedication to environmental health and sustainability. Joan Plisko, Director of MD H2E, presented the awards at the Maryland Hospital Association annual meeting at the Four Seasons Baltimore. The winners are: Adventist Healthcare (AHC) established a $3 million efficiency investment fund to be managed as a stand-alone, return-based financing mechanism. The fund directed investments into sustainability projects such as LED parking garage retrofits and water conservation measures, with a payback of just over two years. AHC reduced the 2015 budgets for electricity, gas and water by 10 percent, 9 percent and three percent, respectively. AHC saved 4.7 million kWh of electricity, 4,500 therms of gas, and over three million gallons of water. These savings kept an equivalent amount of emissions out of the air as the carbon sequestered by 4,000 acres of United States forests in a year, the energy used by 500 homes for a year and the burning of six million pounds of coal. Greater Baltimore Medical Center (GBMC) diverted over 7,000 tons of deconstruction

FSM NEWS Continued on page 7

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FSM NEWS, cont. debris from a planned demolition on campus. GBMC razed the outdated North Chapman building to accommodate additional valet parking amenities. A total of 97 percent of the material was re-used or recycled, and crushable material was processed onsite and used as backfill for the new project’s foundation. GBMC provided a portion of the construction and crushed materials to Baltimore’s Waverly Elementary School and to local reclamation businesses, putting resources into the local economy. The Johns Hopkins Hospital (JHH) bio-decontaminated over $90,000 worth of supplies from 18 isolation patient rooms using vaporized hydrogen peroxide during a 2014 pilot project. Previously, supplies from these rooms, when not used, were discarded after patient discharge. The JHH materials management team collected, decontaminated and used these supplies. The team captured and returned to inventory and circulation over 4,000 pounds of materials otherwise destined for the landfill. Lifebridge Health (LBH) instituted a greening the operating room program by creating sustainability champions as part of surgical teams. LBH focused on waste reduction efforts by empowering employees and making them an integral part of the greening process. As a result of this systemic culture change, LBH reduced medical waste in the operating rooms by 35 percent at Sinai and Northwest hospitals. Both hospitals continue to generate only 10 percent of their overall waste as regulated medical waste, which is considered low among hospitals. Physician for a Healthy Environment: Dr. Lauren Berkow, The Johns Hopkins Hospital, is a leader in educating and empowering physicians to become more engaged in sustainability efforts. Dr. Berkow has played an active role in sustainability efforts at JHH to green the operating room and speaks internationally on the role of physicians and anesthesiologists

in reducing waste, costs and greenhouse gasses. Environmental Health in Nursing: Justin Graves, RN, University of Maryland Medical Center, is a nationally recognized sustainability manager, skilled in collaboration and sharing best management practices. Justin chairs the hospital green team, spearheaded programs in waste reduction and healthy foods, and has identified opportunities to change hospital purchasing programs that save money and reduce environmental impact. The winners will be sharing their success stories and lessons learned at the MD H2E Trailblazer Event, scheduled for October 23 at Johns Hopkins Bayview Medical Center.

rob Weland opens garrison on Barracks row Chef Rob Weland opened his first independently owned and operated restaurant, Garrison, along the historic commercial corridor, Barracks Row. Located at 524 8th St, SE, Garrison shows off Weland’s signature cooking style of simple, clean flavors using high quality, sustainably grown ingredients whenever possible, served in a comfortable neighborhood setting. Garrison will features roasted meats, fish and vegetables from a wood-burning oven complemented by house-preserved cultures, vinegars and produce. Handmade pastas, crudos, and a variety of simple vegetable dishes will offer diners a la carte options to round out their meals. Weland works closely with Mike Protas of Boyd, Md.’s One Acre Farm, popular on Capitol Hill for his weekly CSA, to directly source custom-grown produce for the neighborhood restaurant. The wine and cocktail list will offer seasonal punches, several classic cocktails and a focused wine selection. Weland consulted with Erin Mara, owner of Mara Home, on Garrison’s design.

FSM NEWS Continued on page 8

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FSM NEWS, cont. the greene turtle opens 40th overall unit in Bel air, Md. The Greene Turtle Sports Bar & Grille celebrated the opening of its 40th restaurant, a franchise unit operated by brothers Bill and Bob Frankis and located at 696A Bel Air Rd. in the Harford Mall. The full-service casual dining restaurant includes more than 6,300-squarefeet of interior space and a 1,800-square-foot stone and brick patio accessed through large slidingglass doors. Inside, ten 80-inch

screens have been incorporated into The Greene Turtle’s standard of 50 or so larger overhead flatscreen TVs and smaller screens installed in each of the booths. This is the fifth unit for the Frankis brothers, who operate a second Maryland restaurant in Aberdeen and three locations in Delaware. Of the latter group, two are based in Rehoboth Beach, including one that is situated on the beach resort’s boardwalk adjacent to a large freestanding retail store

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Willowsford receives a visit from the Pope To visit with Patrick O’Connell, “The Pope of American Cuisine,” on a Saturday night, one generally has to make a reservation months in advance at his The Inn at Little Washington. Recently Willowsford residents had the opportunity to host him at their community center, the elegant manor known as Sycamore House. It was also a special night for Willowsford’s Culinary Director, Bonnie Moore, who was a sous chef for O’Connell and remembers The Inn as “the place where she grew up.” She treated guests to some of O’Connell’s signature dishes, including truffle popcorn and Rappahannock oysters, and O’Connell treated them to wonderful personal stories about his adventures at The Inn during a fireside chat. Afterwards, O’Connell visited with guests individually and signed copies of his new book, A Magnificent Obsession, which is the tale of his love affair with cultivating the environment that has shaped so many people’s experiences at The Inn for the last five decades. The menu included the following from Chef Patrick

Willowsford culinary director Bonnie Moore, Patrick o’connell photo credit: Courtesy of Willowsford

O’Connell cookbooks: • Crab Cakes with Farm Chili Aioli (Refined American Cuisine) • Wild Mushroom Pizza, served from the outdoor hearth oven (Refined American Cuisine) • Macaroni and Cheese (Refined American Cuisine) • My Grandmother’s Rhubarb Pizza (Consuming Passion) • White Chocolate Mousse with Raspberry Puree (Consuming Passion) • Chocolate Mint Fantasy (Refined American Cuisine)

Willowsford served the inn at little Washington’s signature rappahannock oysters on photo credit: Courtesy of Willowsford the half shell with cucumber sorbet. selling branded Greene Turtle merchandise. The third Delaware unit is located in Lewes.

nra urges congress to Move Forward on Patent reform The National Restaurant Association (NRA) sent a letter to Congress urging the House of

Representatives to pass the Innovation Act of 2015, which would help protect restaurants from patent trolls. In his letter, NRA VP of Government Relations Dan Roehl writes: “Some may be surprised to learn that our industry has been barraged with patent infringement litigation concerning the use of basic technologies in our establishments,

Foodservice Monthly

FSM NEWS, cont. on our websites, and on individuals’ smartphones. Many of the technologies that have come under fire are ones that provide value-added services to our customers, such as in-store Internet WiFi access, online nutrition calculators, and restaurant locators on websites and in storebranded smartphone applications… Unfortunately, the threat of patent litigation deters restaurants from partnering with new and innovative third-party technology providers.” The letter highlights four key provisions that will have a significant impact on restaurants: • Allow for a “customer stay” in patent litigation, a sensible measure that will protect end users like restaurants by ensuring that infringement claims are litigated first between the manufacturer of the device in question and alleged patent holder; • Reign in the cost of expensive discovery procedures, which patent-trolling litigants use to force restaurants into settlements; • Give judges the authority to force those who bring frivolous lawsuits to pay legal fees; and • Make it harder for patent-trolling litigants to cherry pick which judges will hear their suits. NRA has also engaged its members to send letters urging their representatives to vote in support of the Innovation Act. source: National Restaurant Assoc.

raM announces Moves gala 2016 to Baltimore The 62nd Annual Stars of the Industry Awards Gala will take place Sunday, May 1, 2016 at the Baltimore Marriott Waterfront Hotel. The theme is Moonlight in Morocco. Award nominations for this year will be accepted starting in January 2016, with public voting following. Tickets are $175 – with premium and standard tables available. Looking for a sponsorship opportunity? Contact Hilary Yeh at hyeh@marylandrestaurants.com or 410-290-6800.

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restaurants among the leaders in Post-recession Job growth The National Restaurant Association’s Chief Economist Bruce Grindy breaks down the latest employment trends: “The restaurant industry continued to add jobs at a steady pace in May, according to preliminary figures from the Bureau of Labor Statistics (BLS). Eating and drinking places added a net 17,000 jobs in May on a seasonally-adjusted basis, which followed a gain of 17,800 jobs in April. “The recent gains came on the heels of a loss of 8,900 jobs in March, which represented the only restaurant employment decline in the last 63 months. “The employment recovery from the Great Recession is now more than five years in, and the restaurant industry has been one of the economy’s strongest job creators during this span. Eating and drinking places added a net 1.7 million jobs since the start of the jobs recovery, which ranks only behind the professional and business services sector (3.1 million jobs) and the health care and social assistance sector (1.9 million jobs). “Overall, the 19 percent increase in restaurant industry jobs since the end of the recession was more than double the 9 percent gain in total U.S. jobs during the same period. “In addition, wage growth in the restaurant industry outpaced the economy and many of the other top job creating sectors during the economic recovery. Between February 2010 and April 2015, the average hourly earnings of nonsupervisory restaurant employees increased 12.9 percent. “In the total private sector, average hourly earnings of nonsupervisory workers rose 10.6 percent during the same period. “Hourly wage growth among nonsupervisory restaurant employees was also stronger than their counterparts in the professional and business services sector (8.5 percent) and health care and social assistance sector (11.5 percent) during the postrecession period.” source: National Restaurant Assoc.

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10 n august 2015

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B BOB BROWN SAyS ... Romance with the Guided Tour

uests can be their own worst enemies. Without a guided tour, they order out of habit and miss the hidden treasures of your menu. 1. O: Open with a benefit. Boring dissertations are a turnoff. Open with, “Please allow me a few moments

to tell you about four great things.” The underlying message? “Put your smart phone down and listen. Fear not. I’ll be brief and offer expert advice.”

By BOB BROWN

2. P: Point guests to an exact location and pause. Next, direct guests to a section, then to a specific

location. “If you’ll look on the upper right-hand side of the menu, first item down under appetizers, you’ll find our calamari.” Next: pause to make certain everyone’s with you. Attention draining side talk breaks the spell. Simply stop, walk over to Mr. Lost, help him find his place, then resume.

• Find, stand across, and play off the leader/buyer. She’ll influence

“Never leave the guest alone with the menu.” 3. E: Entice guests with a few well-chosen words. Captivate with brief trigger word descriptions: “Our bartender Phil from Philadelphia makes a great Grey Goose Martini.” Names, places, and brands awaken the brain and inspire listening.

RESTAURANTS ■ MULTI-FAMILY ■ REMODELS ■ INTERIORS ■ TENANT

tips • Never leave the guest alone with the menu. Avoid, “Look over the menu, and I’ll be back with your drinks.” When you return, you’re dead in the water with zero chance to suggest.

4: N: Navigate through the menu until you’ve designed a complete meal. Any veteran waiter will tell you guests don’t read menus. When you walk guests through the appetizer, soup, salad and entrée sections, you not only highlight standout items but subliminally suggest a complete meal. Embrace the multitude of tour benefits. Romance the food; show how the menu works; give the inside scoop on signature items; save time and sell more. Take advantage of the fact that 60 to 90 percent of the time guests order what you suggest. So, even if you sell a couple more appetizers or desserts every shift, you’ll line your pockets and drop thousands to the bottom line. Artful execution establishes your creditability and puts you in the sales driver’s seat.

fellow guests to order more. • Don’t tire guests. Offer specials after the tour. “And, by the way, Chef Jose has also prepared a special fresh fillet of sea bass marinated in lemon, sage, and thyme.” • Take advantage of guests verbal and non-verbal cues to answer objections or power up with more cool info about a dish. • Use the technique for all menus: cocktails, beers and specialty drinks, desserts, and wine. BoB BroWn, president of Bob Brown Service Solutions, www.bobbrownss.com, pioneered Marriott’s Service Excellence Program and has worked with clients such as Disney, Hilton, Morton’s of Chicago, Nordstrom, Olive Garden, and Red Lobster and works internationally with the prestigious hotels such as Burj Al Arab in Dubai. He has appeared on the Food Network and Hospitality Television and is author of bestselling The Little Brown Book of Restaurant Success and The Big Brown Book of Managers’ Success. ©Bob Brown Service Solutions 2014.

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12 n august 2015

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Maryland Governor Larry Hogan Hosts 8th Buy Local Cookout Governor Larry Hogan and First Lady Yumi Hogan hosted the 8th annual Buy Local Cookout at Government House and officially recognized Maryland’s “Buy Local Challenge Week,” which encourages Marylanders to incorporate at least one locally grown, produced or harvested product into their meals each day. “The Buy Local Cookout is a great opportunity to showcase the many businesses that support our farmers through buying local – from grocery store chains, to distributors, restaurants and institutions,” said Governor Hogan. “Buying local gives consumers fresher, more nutritious and better-tasting food, and it helps to keep Maryland’s agricultural industry strong, diverse and sustainable. I thank all of the talented chefs who submitted recipes this year.” Agriculture contributes $8.25 billion annually and 45,600 jobs to the state’s economy every year. Photos (top to bottom, left to right): Keany Produce Herrington on the Bay Baroak Saval Foodservice Evolution Brewing First Lady Yumi Hogan provided a recipe All photos courtesy of the Office of the Governor of Maryland, except top photo, which is courtesy of Keany Produce.

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ASSOCIATION NEWS OCHMRA By susan Jones, eXecutive director

tourism community loses great Friend Reba Felty was the consummate tourism professional. She embodied what hospitality is all about … giving of herself for a cause not just to further her business opportunity, but rather, working for the good of the whole. Her volunteerism was beyond compare. Each year, at the Maryland Tourism & Travel Summit, you’d find Reba at the Silent Auction table from start to finish. And, just this past November, she refused to quit; she needed to volunteer, she called and told us nothing would keep her from volunteering. Then, this past March, she wasn’t about to give up her volunteer shift as the gatekeeper at our annual tradeshow … when we asked if she felt up to it, she said nothing was keeping her down, she needed to be with us. It was this tenacious attitude, exceptional customer service and ability to take any task and single handedly get it right that earned her the prestigious MD Audrey Davenport Hospitality Award in 2010. On Reba’s LinkedIn page, she had a statement which read, “Giving back to her community was of utmost importance to Reba and when I sent out the news of her passing, my inbox was flooded with comments from our members … here are some of those thoughts: • you will find no one more committed to helping others than Reba • very, very sad news • what a wonderful soul • that breaks my heart • she will be so missed • she was a very good person • my heart hurts • amazing, fun, most generous person • what an incredible individual, a pleasure and honor knowing her One member even called to say that Reba was the first person to take her in. This member had just

moved to town and attended the networking event. Reba noticed she looked a little lost and invited her to sit at her table. Reba’s gracious, kind soul will surely be missed by her tourism friends.

Board Member spotlight: cindi Wilde A favorite summer vacation for Cindi’s family was always a trip to Ocean City. After graduating high school, she knew that she wanted to attend college close to the beach. She earned a Bachelor of Arts degree in Social Work from Salisbury State College (now Salisbury University). Upon graduation, she worked for the Department of Parole and Probation and then the State’s Attorney’s Office for Worcester County. It was during that time she met and married Ross Wilde whose family had been in the lodging business in Ocean City since 1962. The Wilde family has built and operated 11 separate lodging properties, all of which are still in operation today. Cindi worked various jobs at the motels over the years and was asked to join the OCHMRA. Cindi and Ross have twin sons (27) Ryan and J.T. Ryan recently moved from New York City back to Ocean City to help run the businesses as a third generation partner. J.T. lives in Manhattan, New York and is the Director of Print Media for NBC Universal. Cindi enjoys playing tennis and is a past president of the Ocean Pines Tennis Club. She also served for 14 years on the Board of Directors of Historic St. Martin’s Church in Showell, Md. Other interests include running and travelling.

Member highlights Happy retirement John and Linda Lynch, Commander Hotel. Welcome new faces at the Commander Hotel, Todd Burbage, co-owner, and Abby Haught, new sales manager. Best wishes to Bank of Ocean City

President/CEO Wayne Benson on his upcoming retirement and to Reid Tingle who will take over his spot. Congratulations to Worcester County Tourism Director, Lisa Challenger, on her appointment to the Maryland Heritage Areas Authority. Congrats to Tammy Lempel, Pepco & Delmarva Power C&I Energy Savings Program, on her new baby. Farewell wishes to David Reel, who resigned from MH&LA to pursue consulting

in the Mid-Atlantic Region. Congratulations to APPI Energy & Walter Moore, recently elected to National Energy Marketers Association Executive Committee.

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14 n august 2015

FoodService Monthly

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Bluestone Restaurant 11 W Aylesbury Rd. Lutherville-Timonium, Md. 410-561-1100 www.bluestoneonline.net

AFTER BEFORE

The Bluestone Restaurant Remodel from the Design Perspective

ast month in Ozzie Yazgan’s Special Report on “Open Door Remodels,” he spoke about executing a remodel project for a restaurant without closing. Brian Thim, vice president of Rita St. Clair Associates is working on a project that is accomplishing that plan for change with the doors open. In Timonium, he is overseeing the changes in the bar area of Bluestone Restaurant. Thim tells Foodservice Monthly, “The partners, Alan Berrier, managing partner; Mike Vasta, general manager; Mel Sharoky and Dan McCarthy, wanted a new look with warmer, more inviting colors. We are renovating the bar area by painting,

adding lighting, changing upholstery fabrics adding a suspended trellis over the bar and soon installing a totally re-designed back bar and a new bar top.” He continues, “All of this work has been orchestrated so that they did not have to shut down and the staff can come in as usual to start their shift. The idea is that with the right design and project management you can create a new look without the inconvenience of closing the doors for a period of time. The renovation may take a little longer but the revenue stream does not have to stop.” At this point the restaurant has been re-painted, the front of the bar re-surfaced, bar stools reupholstered

and the lattice structure with new lighting hung above the bar. New wall sconces and wall upholstery were installed around the bar area as well. The back bar is in a current state of transition. Wine storage was removed and relocated and the mirror was removed. Temporary panels were also applied the wall to give it a cleaner, more finished look. The next step will be the total replacement of the back bar. New refrigeration has been ordered and the cabinet maker has the new pieces in production. The TV’s and POS system will be relocated to their new locations next. A

completely new draft system will also be installed at the back bar. We are also introducing new lighting to accentuate the bar wall as well as the liquor on display. A semi-opaque screen was added behind the host desk to help give patrons a little more privacy. The last step for the bar will be a new bar top. Next month for one final visual, FSM will visit Bluestone to see the results of the changes and talk to the owner and designer about the job flow and the lessons learned. photos: courtesy of Rita St. Clair Associates

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august 2015 n 15

Restaurant 101 A Message from the Editor: Foodservice Monthly has learned a valuable lesson this year from you … our readers. We have our valuable themed issues that continue to increase in popularity for their good information and news: Poultry, Seafood, Meat, Produce, Specialty Foods and Desserts, Beverages. But more and more of our independent restaurant owners and chefs want to either open their own restaurants, remodel their establishments or improve their operations. They have the passion, the talent and the desire but need to be able to find the right places to turn for advice and informed help.

advertisers want to be better positioned in front of our readers and this opportunity will be one more tool in their box. By this time next year, we’ll all be ready to move on to the graduate course and it goes on from there … innovation will drive us through the changes. In our inaugural issue in 2002, we made a commitment to our readers to provide an informed, imaginative and insightful newsmagazine. As promised FSM quickly became the mustread source for professionals in foodservice businesses. Foodservice Monthly has kept integrity in the forefront of its pages as shown by its

Foodservice Monthly’s mission has been to report fairly and fully on the foodservice industry. By doing so we have built our reputation with our readers who look forward to the monthly arrival of the newsmagazine. Foodservice Monthly is going to commit to featuring small segments of the marketplace that anyone getting ready to make the next move can make a smart decision about linens, legal issues, equipment, POS systems, real estate, flooring, chemicals, design firms, general contractors, payroll, workers’ compensation, grease treatment and removal, insurance. Look for spotlights on two new advertisers in the September issue: SuperSource DC for its innovative approach to the way restaurants buy chemicals and Stuart Dean for its advanced restorations and flooring expertise. The more we share with our independent readers, the better the marketplace will be. Our

continued delivery of solid foodservice journalism. FSM has differentiated itself from its competitors with our people and how we run our company. Foodservice Monthly’s mission has been to report fairly and fully on the foodservice industry. By doing so we have built our reputation with our readers who look forward to the monthly arrival of the newsmagazine. Advertisers like the fact that Foodservice Monthly is held on to by the restaurateur/chef/ buyer … so the opportunity for their ad to make an impression is incrementally greater. Our readers still appreciate a print publication. The changes coming with our Restaurant 101 will make us all better.

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16 n august 2015

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From Marcel’s to a Food Truck … It Takes a Team regards as family. His corporate chef and partner, Brian McBride, supervises all kitchen operations and menu development, with a focus on all locations of Mussel Bar & Grille. During his 26 years at the Park Hyatt, he became friends with Robert Wiedmaier, whose career paralleled his own in the Washington hotel world before Wiedmaier opened Marcel’s. A friendly rivalry between Marcel’s and Blue Duck Tavern bragging rights as the vest restaurant in DC disappeared when the two friends decided to become partners. For McBride, being released Brian McBride, Frank shull, robert Wiedmaier, Polly Wiedmaier from the demanding administration of multiple hotel outlets means hen looking where to start Grand Hotel, Four Seasons, and a long-awaited opportunity to for a look at chefs that Watergate. “Today I see myself concentrate on cuisine. For have stepped out of the following as a commander and Wiedmaier, it means a partner with confines of their comfort leader from those I worked under,” exceedingly high organizational zone … the kitchen … and become said Wiedmaier. “I run my kitchens skills, who shares his commitment to restaurateurs, Foodservice Monthly as a team.” traditional culinary values. wanted to look beyond the reality In the conversation, Robert COO Frank Shull, with his show perception. When it was always tracks back to Marcel’s as his extensive knowledge of finance learned that Robert Wiedmaier first love. Excellence in food, and business acquisition, and his RW Restaurant Group had service, ambiance, wine and focuses on business recently opened a restaurant with beverages, the attention development a music venue and that in August to detail are all part and strategic they would send out on the road a of the grand picture marketing for the food truck and the restaurants had of a first class entire company. grown to 11, it was definitely time restaurant that has Shull’s support, to look deeper. received the acclaim and his ability to the rW restaurant group Robert Wiedmaier comes from of Marcel’s. raise significant the old European school of culinary He learned early Marcel’s investment training in the Netherlands where he on that when you Brasserie Beck funding, Brasserie grew up working his way through step out of your Mussel Bar & Grille Beck became a kitchens with long hours, hard comfort zone “you Bethesda reality. Wiedmaier work and the next day of the same find someone who Mussel Bar & Grille Arlington invited Shull to to perfect his craft. This was not knows it better.” Mussel Bar & come work in the era of reality television, social Robert serves partnership with Grille Baltimore media and instant gratification. “I as executive chef him, overseeing BRABO by RW became an executive chef at 36 and and CEO of RW the growing River Falls Tavern opened my first restaurant Marcel’s Restaurant Group restaurant group. Boulevard Tavern at 39,” said Wiedmaier. “Before then and counts himself Shull applies I wasn’t ready.” fortunate to be Urban Heights the extensive He honed his skills from the surrounded in his Villain & Saint experience he mentorship Michelin starred chefs, growing enterprise Wildwood Kitchen gained running hotel chefs and his stops at the by a strong team he his own business,

and those of his former clients, to his new career. He oversees the daily operations of the current and all future establishments in the Robert Wiedmaier Restaurant Group, approving all expenditures, contracts, leases, and expansion. CPA and Partner, Joe Lively, rounds-out the team with 40-plus years of accounting expertise. Wiedmaier always go back to the team … from his wife Polly who has taken charge of the social media effort to Tina LaVelle who is the director of front of the house operations to Ramon Narvaez, the corporate beverage director. This leads to what Robert refers to as the culture of his restaurants, “a clean friendly environment, great food and service and they will come back.” With 11 restaurants, now RW Restaurants have greater buying power. Robert says, “We can now call and make the deal we couldn’t before.” Technology isn’t beyond the old school Wiedmaier. He has all his chefs connected via texting and they communicate whenever information needs to be shared among the group. Throughout the conversation, the intensity of Wiedmaier personality never lessened whether he was talking about food, cleanliness or the high regard and pride he feels for his staff. “We make mistakes but then we work even harder.” Now the Villain and Saint, his music venue, is getting ready to launch a food truck making great cheeseburgers, burritos, ribs and fries. He has come from the finest of dining in Marcel’s to the most accessible with the food truck with the same principles in tact. Compromise is not an option. When asked if he was now a chef or a restaurateur Robert didn’t hesitate, “I’m a chef! It’s kind of like the Marines, once a chef always a chef.”

“Once a chef, always a chef.” RW

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18 n august 2015

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Foodservice Monthly

Behind the Scenes Kitchen Action at the RAMMyS Thanks to Rob Mumma, Belair Produce, and Meghan O’Boyle, Centerplate/NBSE, who provided FSM access to the behind the scenes kitchen action at the RAMMYS. photo credit: Steve Silber

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20 n august 2015

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Foodservice Monthly

FOOD SMARTS

Latest Food Labeling Requirements: Wrong Direction? … For Real

look, it does make everal U.S. economic sense because regulation changes in the U.S. American in food labeling have poultry processors earn happened in the last approximately $11 an month. Where to start? hour whereas in China, June 2015: The United poultry processors are States Department of paid approximately $1- 2 Agriculture approved an hour. As usual, it’s chicken raised and always about the money. slaughtered in the United By JULIET BODINETZ My observation: I am States can be exported scared. China does not have the best frozen to China for processing, then food safety track record. Read the refrozen and sent back to the U.S. news stories. This doesn’t make sense from a food Around the same time that poultry safety perspective … adding steps to the process increases opportunities for is approved to be processed in China, the House voted to remove countryfood safety mistakes. of-origin labels on beef, pork and At first glance, it doesn’t make chicken sold in the U.S. Country economic or environmental sense of Origin labels, known as COOL to add the transport costs to China. were designed to allow the consumer There, the birds are unpacked, to know the country of origin for cut and processed, refrozen, the animal as well as where it was repackaged and transported back slaughtered and processed. to the U.S. However, upon closer

As Foodservice Monthly went to press, the U.S. House approved H.R. 1599, the Safe and Accurate Food Labeling Act by a vote of 275-150 to stop the mandatory requirement of GMO labeling. Agriculture Committee Chairman Rep. Michael Conaway, R-Texas said, “Advances in technology have allowed the U.S. to enjoy the safest, highest quality, most abundant, diverse and affordable supply of food and fiber mankind has ever known. With the world’s population expected to reach 10 billion by 2050, biotechnology is an essential tool for our farmers to meet this demand in an environmentally sound, sustainable, and affordable way. Unfortunately, proposed Federal and State laws threaten this innovation by generating a patchwork of differing labeling requirements, which will result in inconsistent and confusing information for consumers and interfere with interstate commerce. H.R. 1599 establishes a voluntary nation-wide marketing program that gives consumers access to consistent, reliable information while protecting advancements in food production technology and innovation.” Those in opposition to this bill are calling it the “DARK Act, Deny Americans the Right to Know.” How ironic that this bill is called the Safe and Accurate Food Labeling Act. It is doing nothing to make labeling more accurate. As the SAFE Act is written now, it will null and void current local and state policies in effect across the board … i.e. Vermont is the only state to require GMO labeling and Maine and Connecticut have also passed laws to require labeling – but those are not yet in effect. We should have the right to know about our foods, whether they are GMOs or country of origin for meats and poultry. We are definitely going backwards. Labeling of GMOs is required in more than 60 countries and there has not been an increase

in pricing for this kind of labeling. Bottom line: we should have the labeling tools to make informed choices. If GMO’s are so safe, why would they want to hide the labeling? As I stated in last month’s article, GMO-free product demand is consumer driven. Unfortunately, something being proven as safe or unsafe is not enough cause for labeling or usage. However, companies are listening to consumer demand. The consumers reflect this by their spending. Chipotle has announced that they are only going to use non-GMOs in their restaurants. Whole Foods has announced they will create another chain of GMO free markets with a cheaper bottom line for consumers. Other big chains like Target and even Walmart are offering a higher number of GMO-free products to their consumers. I believe we shouldn’t be putting chemicals on our crops if they are not proven safe for our environment and our health. Here’s the point … whether you agree with GMOs or not, we should have the right to choose and expect proper labeling to inform our purchases. Surveys show that the consumers want transparency in their food labeling. Consumer spending might be the only thing to enforce this transparency. The SAFE act has passed through the House and now will go to the Senate for consideration. If you believe GMOs should be labeled, you can call your two senators or call 202-224-3121. JuLiet BoDinetz is executive director of Bilingual Hospitality Training Solutions and has over 25 years industry and training experience. Her team of instructors specialize in food safety, alcohol training and ServSafe training in English or Spanish and writing HACCP Plans in the Baltimore and Washington D.C. Metro Area. www.bilingualhospitality.com, juliet@bilingualhospitality. com or 443-838-7561. For Latest Food Safety Tips: Become a Fan on Facebook or Twitter: @BHTS

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august 2015 n 21

FSM PEOPLE Vilnit Named Director of Marketing and Business Development at J.J. McDonnell J.J. McDonnell & Co., Inc. announced Stephen Vilnit has officially rejoined his former colleagues as the Director of Marketing and Business Development.

expanding J.J.’s geographical footprint throughout the Mid-Atlantic.

Miriam’s Kitchen Names Tae Min Kim Manager of Kitchen Operations and Volunteers Miriam’s Kitchen has announced that Tae Min Kim has joined their team as the Manager of Kitchen Operations and Volunteers. Tae Min Kim has been a volunteer sous chef for the past two years. Five Fast Facts about Tae Min Kim: How did you come to D.C.? I was born in Seoul, South Korea and moved to the states when I was five. I grew up in New Jersey and moved to D.C. for college at the George Washington University, Elliot School of International Affairs.

As the Director of Marketing and Business Development, Steve will work with the Procurement and Sales Teams in creating and executing an overall brand for J.J. McDonnell & Co., Inc. Steve’s passion for the industry proves to be unmatched and unwavering. He has worked within the seafood industry for the past 16 years with a focus on promoting strategic growth and environmental sustainability. For a decade, Vilnit brought both seafood and education into some of the best retail outlets and restaurants in the Washington, DC Metropolitan Area. In 2010, he accepted a position at the Maryland Department of Natural Resources to pursue his interest in marine conservation. In a short amount of time, Steve went from holding a position with the department to becoming the Director of Fisheries Marketing. J.J. McDonnell is again pleased to announce that Steve has chosen this company as his preferred employer. The company looks forward to Steve’s energy, excitement, and professionalism as he assists in

If you could eat only one meal for the rest of your life, it would be: There’s a dish in Korea called “Ganjang-gejang” that’s made by marinating fresh female blue crabs in a soy sauce mixture. That, over white rice with a side of Kimchi would be my go-to meal. If dessert is part of the equation then it would definitely be chocolate éclairs. We hear you can sing. What’s your Summer Song this year? Haha, I think it’s better to characterize it as I can “attempt” to sing. I’d say for my summer song, I have to give it another Jersey native - Fetty Wap. Trap Queen is definitely on the summer jam playlist. What’s the one dish you’re excited to bring to MK?

I’d love to bring Korean staples like Bulgogi, or Kimchi to Miriam’s. My background is in classical French cuisine, but Korean food is the stuff I grew up on.

being brought together to energize the commercial fishing industry. Commercial landings include Atlantic Croaker, Black Sea Bass, Bluefish, Blue Catfish Blue Crab, Eastern Oyster, Hard Clam, Norfolk The mission to end chronic homelessness in D.C. matters, because:   Spot, Northern Snakehead, Sea Scallops, Spanish Mackerel, Spiny Ending chronic homelessness is Dogfish, Spotted Sea Trout, Striped possible and it makes sense. It’s right Bass (Rockfish), Summer Flounder, from a moral standpoint, right from White Perch, and Yellow Perch. a fiscal standpoint, and right from These species are prominently a community standpoint. Programs featured in the best restaurants like Permanent Supportive Housing and retail markets throughout the get our most vulnerable off the streets, are cheaper for the city in the region. long term, and improves our city.

Wedge Joins Maryland Seafood Marketing Program Joy Wedge was recently hired as the Seafood Marketing Specialist and is in place to continue the Maryland Seafood Marketing program and initiatives. She previously worked with Sodexo Inc. and has a background of catering, foodservice and event services marketing. As a University of Delaware Alumni she obtains a B.A in English/Journalism. She enjoys running 5ks, reading and loves listening to inspirational music. Maryland is renowned for its seafood industry. Today, watermen and fisheries managers are collaborating to preserve the commercial fisheries of the Chesapeake Bay and Atlantic Ocean. Innovative management and marketing techniques are

Allison Kokkoros, Carlos Rosario, and Frans Hagen present Tahiti Monroe with the Frans Hagen Scholarship and supported by the Carlos Rosario Scholarship Fund.

Plamondon Names Joseph Briglia Roy Rogers Director of Real Estate and Franchise Development

Plamondon Companies, the umbrella organization whose holdings include six franchised hotels and the operator and franchisor of nearly 50 Roy Rogers restaurants in the Mid-Atlantic and Northeast, announced that it has appointed Joseph J. Briglia Director of Real Estate and Franchise Development. Based in the company’s Frederick headquarters, Briglia reports directly to Co-Presidents Jim Plamondon and Pete Plamondon, Jr. He is responsible for implementing marketing and sales efforts in support of the company’s franchise expansion goals for Roy Rogers and for establishing and implementing market-development plans for corporately owned Roy Rogers restaurants and hotels. Under ownership of The Plamondon Companies since 2002, Roy Rogers is enjoying resurgence in many East Coast markets. Existing locations recorded another increase in sales last year thanks to building, menu and marketing enhancements and to increased brand awareness spurred by new marketing initiatives and the opening of multiple locations. Recent openings include Winchester, Va., and Rockville, Md. Other new restaurants are scheduled to debut in Gainesville, Va., Gambrills, Md., and two locations in New Jersey, Franklin and Flemington, later this year.

22 n august 2015

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FoodService Monthly

WHINING ’N DINING

Chef’s Expressions Jerry Edwards Receives ’Industry Icon’ Award from NACE

“America’s Dog Chef.” t the recent National He has spent over 10 Association for Catering and Events’ years researching and (NACE) Experience developing foods and 2015 conference in treats that he says heal Scottsdale, Az., Chef’s everything from itchy skin Expressions Jerry to cancer. Chef Mathews Edwards received the has made appearances Industry Icon Award on ABC’s “The Couch” for catering and event in New York, Animal by RANDI ROM planning. This award is Planet’s “Dog’s 101,” Good presented to an individual Morning Connecticut, and honoring the impact he or she has has also been featured in Baltimore, made on the catering and events Pet Fancy and Woman’s Day industry through personal efforts magazines, to name a few. The Dog and contribution. Jerry is the first Chef is located at 1916 Fleet Street NACE recipient of this award. GO in Fells Point and all of his treats JERRY! ChefsExpressions.com are handmade and offer healing qualities. Proper digestion, urinary tract and colon health, skin and Thank You coat perfection and heart and dental I finally got to Cunningham’s health are all things that they take in Towson. Owned by The Bagby into consideration when creating Group that also owns Ten Ten, their treats. FYI, I bought kale Bagby Pizza and Fleet Street pretzels for my dog and he loved Kitchen (and more Bagby Pizzas them! TheDogChef.com opening soon), this was a totally enjoyable experience. First, they had the good sense to purchase What’s Happening extremely comfortable dining The 2015 Farm-to-Fork Frederick chairs (it always amazes me when program, a concentrated 11-day restaurants choose chairs based “eat local” culinary initiative that on design and not comfort). brings together independentlyOur server, Chris Southard owned restaurants with familywas attentive, personable and owned farms and wineries from in knowledgeable regarding the dishes and around Frederick County, Md. and the ingredients that come from will run August 28 - September 7. their own Cunningham Farms. Restaurants from two new county The outdoor dining area is open jurisdictions – Emmitsburg’s and comfortable and they offer Carriage House Inn and New complimentary valet parking. Market’s Vintage – have joined the Hospitality at its finest. Thanks to 2015 program, as well as five new General Manager Chris Santiago for restaurants from the City of Frederick the invite. CunninghamsTowson.com including Café Nola, Family Meal, LeParc Bistro, Nido’s Little Italy and Pretzel & Pizza Creations. Good Luck Farm-to-Fork Frederick 2015 Richard Gorelick, the talented will also highlight the culinary Baltimore Sun food critic, wrote his last column for the Sun. For those of and agricultural contributions us in and around the Baltimore food of women-owned farms and restaurants, as well as female chefs scene — Thank you Richard. I can’t (love this!), in and around Frederick wait to see what you do next! County. To date, Farm-to-Fork Frederick has enlisted six restaurants Dog Chef and four farms owned or co-owned Kevyn Matthews is known as

by women. “We are so excited that this year’s Farm-to-Fork Frederick program will showcase these women and the culinary, agricultural and economic contributions they make to this area,” says Miriam Nasuti, Founder of Farm-to-Fork Frederick. “At the heart of Farm-to-Fork Frederick is the community and that’s why we first embarked on this initiative back in 2011,” says Nasuti. “Farm-to-Fork Frederick builds up the local farming community by bridging relationships between restaurants and farmers/vintners. It serves as a win-win for all those involved, from program participants to restaurant patrons. For the farming community, it gives both well – and newly- established farms built-in exposure and easy access to local chefs to sell to. Restaurants also gain significant exposure through our aggressive marketing efforts which begin each spring, and consumers get to experience dining on foods grown in their own community, while making a contribution to their local economy.” FarmToForkFrederick.com The 13.5% Wine Bar, located on “the Avenue” (1117 West 36th St) in Hampden, is expanding their offerings as well as their name. It is now the 13.5% Wine Bar + Food. Though they are remaining true to their core of being winecentric--offering impressive wine selections from around the world; by the glass (over 40), in flights and by the bottle, they now feature the fine fare of Executive Chef Cyrus Keefer. Check out the bacon wrapped asparagus with black truffle vinaigrette and cured cherries, pork belly spring rolls (OMG!) with smoked shrimp and red wine ponzu or the calamari Bolognese with squid ink pasta, chili de arbol and parsley. FYI-Chef Keefer will showcase his culinary creations at the James Beard House this month. This special event should be amazing—as Cyrus is

joined by Winston Blick and Matt Singer from Clementine and Ben Simpkins from Richardson Farms for the Baltimore Farm Fling dinner. 135WineBar.com JamesBeard.org Chef Winston Blick and Cristin Dadant are closing their (seriously) beloved restaurant Clementine in the Hamilton/Lauraville neighborhood, to focus on catering. You can still get lots of their tasty treats and fresh products at their Green Onion Market. We’ll miss you!

New Product Buzz Food Products, Inc. now offers a Spicy Kimchi Aioli, the newest addition to their Tolkoff foodservice squeeze bottle line. The Baltimore-based manufacturer describes the product as the first and only manufactured sauce offered to operators that combines the trending flavor of kimchi with mayonnaise. Tulkoff’s Spicy Kimchi Aioli takes the components of kimchi, a traditional Korean dish of fermented cabbage, and combines it with the creaminess of mayonnaise, a proprietary spice blend, cilantro and garlic. The result is an aioli that is uniquely flavored, slightly sweet and spicy. Tulkoff.com

Ain’t the Beer Cold! In honor of the 20th anniversary celebration of Baseball Hall of Famer Cal Ripken, Jr. breaking Lou Gehrig’s record for the most consecutive games played (2,131), Heavy Seas Beer has created “Fielder’s Choice,” a limited edition American Premium Lager at 5% ABV. With each case sold, Heavy Seas will make a donation to the Cal Ripken, Sr. Foundation. “Twenty years ago, Cal Ripken Jr. became baseball’s Iron Man and Heavy Seas started brewing in Baltimore,” said Hugh Sisson, Founder of Heavy Seas Beer. “I am very excited about this project.” In addition to the “Fielder’s Choice” brew, fans are

WHINING Continued on page 24

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august 2015 n 23

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Bistro 300 • hyatt regency BaltiMore 300 LIGHT STREET • BALTIMORE, MD 410-528-1234 BALTIMORE.HYATT.COM/EN/HOTEL/ DINING/BISTRO300.COM TWITTER AND INSTRAGRAM: @BISTRO300

CMY

Smiles from the Morning Staff at the Hyatt Regency’s Bistro 300

By dara BunJon

ither you are a morning person or not and these Hyatt staffers are … welcoming the hotel guests and locals with big smiles, asking is this your first time in Baltimore? Whether they are serving breakfast, lunch or dinner, the Hyatt Regency Baltimore’s menu boasts “Food, thoughtfully sourced.” During breakfast they only serve cage-free eggs, hormone-free milk and naturally cured bacon. Penny Holtz, center on the photograph, has worked for

the Hyatt Baltimore for over 30 years has been named employee of the year twice. Congrats Penny! Dara BunJon: Dara Does It – Creative Solutions for the Food Industry offers a myriad of services: public relations, social media training and administration, freelance writing, marketing and more. Contact Dara Bunjon at 410-486-0339, info@dara-does-it.com or visit www.dara-does-it. com, Twitter and Instagram: @daracooks Listen to her Dining Dish radio program on Baltimore Internet Radio.

Recipes are at their best when the ingredients are the best!

"The key to making any recipe be its best is using only the best ingredients, like the products from Kreider Farms," says Bess Simmons, Isaac's Soup Recipe Chef. "Our famous Pepperjack Tomato Soup, seasonal Fresh-Cut Corn Chowder and all our cream soups would not be as delicious as they are without the creamy smooth taste of Kreider Farms' half & half and milk!"

Isaac's Famous Grilled Sandwiches, a small regional restaurant chain in South Central Pennsylvania, has been pleasing customers with delicious, freshly-made sandwiches since 1983. Isaac’s chefs know that to have the best food you need to use the best ingredients. That's why Isaac's only uses quality products like Kreider Farms when making their made-from-scratch soups daily. Bess Simmons

Soup Recipe Chef Isaac’s Test Kitchen

24 n august 2015

The Newsmagazine Foodservice Professionals Rely On

Foodservice Monthly

THE LATEST DISH

New Restaurant Management, Concepts Are Popping with ARP

avid Clapp and “Best in Smoke,” and Dave Nicholas most recently worked of Alexandria at Hill Country in DC’s Restaurant Partners Penn Quarter. The décor (ARP), took over of modern industrial managing Virtue Feed minimalism with rustic & Grain in Old Town cowboy touches was Alexandria as well as designed by Akseizer The Majestic (with an Design Group. The 6,700 ownership stake) also in sq.ft. restaurant includes By LINDA ROTH Old Town Both had been a 20-seat communal managed by Eat Good table as well as a 54-seat Food Group. They are also behind bar area, and a PDR that seats 35. Palette 22, the new art-themed There are another 26 seats in the restaurant coming to Shirlington outdoor patio. Remzi Yilmaz has this December. It is the second been appointed beverage director generation of a restaurant concept and assistant general manager. He that they run in Orlando called previously worked at Hill Country Cafe Tu Tu Tango, featuring a tapasand Napoleon Bistro & Lounge. style menu with artists working live Mad Fox Brewing Co. is in the restaurant. They are also targeting this month for the opening opening Lena’s Wood-Fired Pizza of its Glover Park restaurant where & Tap at the new Yates Corner Mayfair & Pine, and before that, development near Del Ray this fall. Town Hall, used to be. Owner Bill Tim Ma and his business partner/ Madden has hired chef Brandon wife, Joey Hernandez, of Water & Moser, former sous chef of the Wall in Ballston, also plan to open Wine Kitchen in Leesburg, to head Freehand, a French Asian bistro, the kitchen. The 127-seat restaurant offering more refined plates in the includes two bars on two levels, as sizzling hot Shaw neighborhood in well as a “grotto” on the lower level. the Shay apartment building at 1924 Farmers & Distillers, 12,000 8th Street NW. A November opening sq.ft. restaurant with an in-house is planned. They will also join distillery, will be the latest brand Michael Amouri of Caffe Amouri from the Founding Farmers for a new project in Vienna: Chase Group. It will be located at 600 the Submarine on Church Street. Massachusetts Ave NW in Mount This sandwich and butcher shop Vernon Square in downtown DC. hybrid plans to open in September. This may be the District’s first Steve Roberts and Paul restaurant with a new “distillery Capetanakis plan to open Texas pub” license. Beverage director Jon Jacks Barbecue at 2761 Washington Arroyo and the team at Copper Blvd. in Arlington this September. Fox Distillery, are designing the Matt Lang is the executive chef distillery. The bar, distillery and of this restaurant named after a dining room will be on the main legendary cowboy from (near) floor and kitchen and private dining Palmyra, Va. Matt was 2011 winner area on a lower level. This 300-seat of Food Network barbecue show, restaurant, designed by GrizForm

WHINING cont. from page 22 encouraged to celebrate the 20th anniversary by using the hashtag #BaltimoresBest on Facebook, Twitter and Instagram along with

a photo of themselves with their favorite Cal-related memorabilia. Entry remains open until September 30, at which time one Grand Prize winner will receive a Cal Ripken signed can of “Fielder’s Choice” beer.

Architects, will be FFG’s fifth restaurant in DC metro area.

chef & Managers update John Miele joins Naples Ristorante e Pizzeria e Bar in Bethesda, Md. as executive chef. It helps to be Italian American and from New York. He began his culinary career at the renowned Aureole restaurant in NYC. Most recently he was chef de cuisine at Bryan Voltaggio’s Aggio and Range. He also “Beat Bobby Flay” … really … Jonathan Dearden was named executive chef of Ardeo+Bardeo in Cleveland Park. Dearden was executive chef at Jade Mountain Resort and Anse Chastanet in St Lucia. And most recently at the Sunset Beach in Shelter Island in the Hamptons, serving as the executive chef under Andre Balazs in 2014 … Rico Wisner was named brand mixologist at Ambar on Barracks Row. Lawrence DiJoseph is the new chef at Chez Billy in Petworth after working at New York City’s Picholine, Bistro du Vent and most recently, 8 ½ in Richmond.

shaw = hot! Yes, we saw the list too, so to re-cap: Eric Ziebold plans to open two new restaurants in DC, and the more casual of the two is Kinship, slated for 1015 7th St NW this fall … Chef Cedric Maupillier and his Mintwood Place team pan to open Convivial at 801 O St NW. A summer opening is planned … Jose Garces plans to open Village Whiskey restaurant in Blagden Alley at 920 N St NW in 2016 … Declaration is the new concept from the folks who brought you Also, Heavy Seas will award tour passes to the best photo each week leading up to the end of the contest. Hey Hugh-kudos on the great social media promotion! Congratulations! HSBeer.com

Teddy’s Bully Bar and Lincoln. It will open near the 9:30 Club in the Atlantic Plumbing Building at 804 V St NW. An opening is planned for 4Q 2015 … From the folks who brought you Red Hen and Boundary Stone comes All Purpose in the Colonial Building at 1250 9th St NW in 4Q 2015 … From the folks who worked at Meridian Pint, The Big Stick and Boundary Road, the theme is Spanish and cider for Anxo Cidery & Pintxos slated to open at 300 Florida Ave NW in 4Q 2015 … Fast casual Asian Chao Ku opens at 1414 9th St NW in 3Q 2015 … Derek Brown plans to relocate The Columbia Room to Blagden Alley by year’s end … and Tom Brown plans to relocate The Passenger to 1539 7th St NW in 2016 … Dacha Beer Garden 1600 7th St NW plans to expand into a full restaurant and bar in 2Q 2016 … La Jambe plans to open across from Dacha, serving French wine, charcuterie and cheese … The Shaw Bijou, offering only a tasting menu with 32 seats and a members-only lounge … from the folks who brought you The Huxley comes Takoda at 715 Florida Ave, NW, a multi-level bar and beer garden in the fall.

and in non-shaw upcoming openings Blueridge Restaurant Group announced a forthcoming second location of its popular Stanford Grill slated for late summer in Rockville, Md. at 2000 Tower Oaks Blvd. 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

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.

The Maryland Wholesale Produce and Seafood Markets are the places to find the freshest variety of produce and seafood. Visit our website for more information.

The Maryland Wholesale Produce & Seafood Markets in Jessup, MD Produce: 410-799-3880 | Seafood: 410-799-0141

26 n august 2015

The Newsmagazine Foodservice Professionals Rely On

FoodService Monthly

LIFE WORK

[Editor’s note: No website, a quiet Facebook page, a chef who is not fond of his picture being taken, lines around the block, great food and drink … with a good story … let’s go with it.]

Hospital. I was 12 when we moved to Lewes.

JT: So you went to school here and as you grew you went to work here? We have a house in CM: Yes, but there were Lewes, Del. and one of not many young people the more recent curiosities BY JAY TREADWELL here then and there were is the lines along the not a lot of opportunities sidewalk in this once for them. When I was 16, friends small town; parking places are at a told me how much money busboys premium when this relatively new were making and I took a job at the restaurant is open for business. Roadhouse Restaurant out on Route Agave, an authentic Mexican 1. Then I was asked to work in the restaurant is almost as far from kitchen. My mom also owned a bed Mexican ownership as it can be; and breakfast in Rehoboth. I helped the name of the owner is Chris McKeown, but that is the end of the her with it. Irish tint.

“… had wanted to own my own restaurant since I was 14 years old. I knew I wanted to be my own boss.” I wanted to sit down with Chris to find out what made this place unique and so popular among not only the tourists, but residents and other visitors alike. JT: How did you come to Lewes or have you always lived here? CM: I was born in Toronto, but my father is an OB/GYN and he came across an opportunity to take a position here in Lewes at Beebe

JT: You stayed there and worked for years? CM: No, I actually moved to Colorado to be a ski bum and I worked for a year in a restaurant there. It was then, though, that I made a commitment to myself to own a restaurant some day. I was 22 at the time. I worked in one in Newark while I was going to school, studying business. I had moved to Colorado before finishing school with the intention of going back and finishing my last semester. While I was in Colorado, I worked in a restaurant; had wanted to own my own restaurant since I was 14 years old. I knew I wanted to be my own boss. My parents always had taken me out to nice restaurants.

My mother was an awesome cook and if we weren’t dining out somewhere she was making a pretty serious meal at home. I developed a palate for good, fresh food when I was pretty young. JT: How did you come by this place here on 2nd Street in Lewes? CM: This was an old furniture store, named Habershams and it was only 18 feet wide. My mom called me and let me know that it

“We start working at 2:00 a.m. every day to obtain the constantly fresh quality.” was going out of business and that the candy store next door that she worked in might be available. My mom asked me if I wanted to put a restaurant in here. I said “Yes!” immediately. My mother called me and asked me if I wanted her to ask the owners of the furniture store if I could take half their space for a restaurant. They said yes. So they built out their store but the store used to be double the size it is now. I took the other half of their unit and built out a restaurant. It wasn’t until three years later that I bought the candy store and knocked down the wall and made the restaurant as big as it is now. We opened in 2008. JT: How in the world did you come up with it as a Mexican restaurant? CM: I have always been fascinated by tequila and loved it

(“uh oh”, he said). I also fell in love with Mezcal. We had always gone to Mexico and it was my mom who suggested that it be Mexican. At first it was just going to be a tequila bar with the food secondary, but great food had to be a priority. The name Agave is, as you may know, the succulent plant from which tequila is made. In the beginning it felt very chaotic because I didn’t have a lot of restaurant front of the house experience, let alone managing 30 people when I was 25 years old. I had worked in busy restaurant kitchens for 10 years, so I could handle that. It was always about tequila and great drinks, but it just so happened that the food ended up trumping the tequila focus because I knew that freshness was important and we have managed to attain that.

“Employee retention — to me — is the bloodline of what makes us so consistent.” JT: How did you learn about Mexican food? CM: I went to Mexico and spent the better part of a month in a program to teach us about genuine Mexican cooking and foods and when I came back I had an idea of what I wanted to do. I wanted to do the most genuine cuisine I could find.

LIFE WORK Continued on page 27

Foodservice Monthly JT: What is your source for all this “genuine” food? CM: Believe it or not, almost everything we serve, we get from Sysco and Keany Produce. We have Sysco orders five days a week and we make the food from their deliveries fresh every day. If you pay attention to the quality of the deliveries and use it daily, it can be very good. We start working at 2:00 a.m. every day to obtain the constantly fresh quality. Our secret to success is that everything, whether drinks or food is made every day and we don’t cut any corners. JT: Tell me a little about your check average and how you run your promotions. CM: Let me answer the last part first. We have run 2 for 1 promotions every “Black Friday” (the Friday after Thanksgiving). The lines are around the block and it has been enormously successful, but I think I am going to put an end to it. People try to “work the system” and tell stories that really gives me a bad taste. As far as the check average is concerned it is about $31 per person with wine or tequila drink; we do 450 covers on a Saturday and about 300 on a weekday. Not bad for 65 seats downstairs and 25-30 in the upstairs lounge. JT: It seems you constantly generate a “buzz” by the length of the wait time people have to face. Could you talk about that? CM: We have always had extensive wait times. Can range from two to four hours; this discourages some, but others, fascinated by what could generate that much tolerance - they wait and for most, it seems to be worth it. We keep a list and then call you when it is about time for your table, but you have to get here in about five minutes after we call or we have to move on to the next person in line to keep the wait times as consistent as possible. Our business is growing every year. We doubled from year one to two and doubled again from years two to three and again from years three to four. Now we are merely growing at 20 percent per year.

august 2015 n 27

The Newsmagazine Foodservice Professionals Rely On JT: Do you have a good control system and POS? CM: Ouch. I went to a system that was the worst mistake I ever made. (He told me what it was but, out of respect for vendor relations, I am not writing the name here!). I had them for thee years and at least once a week, there was a melt-down that would drive me crazy. We do have our food cost under control, though — it is between 28-32 percent. JT: Tell me a little about your staff. CM- We have had people who stay and stay. We have 42 employees and I don’t want to mention what we pay them, but most of them get paid over $13 per hour. We have found that even though there is a lot of hard work, they like the work and appreciate what we stand for. They stay throughout the long hours and hard work because I treat every single one of my employees with the same respect I would treat a family member. They make a great living on top of that as well. Employee retention to me is the bloodline of what makes us so consistent. JT: Thanks for all the information. I understand you are getting married. CM: Yes, I am getting married in January to Jocelyn, who started with me as a bartender and now is helping with the staff. I would like to mention that without her helping me run and manage this business Agave would not be where it is today. Jocelyn has taken so much burden off my shoulders so I can focus on taking the restaurant to the next level. I still work a ton but without her I would be stuck in a twilight zone that never would end. She also makes up every single drink that is on the cocktail menu — she just makes sure I give it the ok. 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

ASSOCIATION NEWS RAM

your Independent Contractors: New Guidance from DOL By aleX cooPer, director oF MeMBershiP and MarKeting

n July 15, the Department of Labor (DOL) issued a new guidance that will likely cause employers to reclassify a portion of their workforce as employees, rather than independent contractors. The guidance doesn’t change much from a legal standpoint, but it reinforces how the Department will assess whether an employee is an independent contractor or an employee. Using what it calls the “Economic Realities” test, the labor department defines an employee (as opposed to an independent contractor) as a worker who is “economically dependent on the business of the employer, regardless of skill level.” Also, it conspicuously states that “most workers are employees.” In the new July 15 Guidance, the DOL downplays any control an independent contractor has over the tasks he or she performs in determining whether such a worker is an employee or an independent contractor. It says “independent contractors

are workers with economic independence who are in business for themselves.” The impact of this guidance is that a significant portion of workers currently classified as independent contractors may in fact be employees and therefore are entitled to overtime pay, among other benefits. The guidance also has the potential to further fuel the DOL’s investigations and enforcement activity, court decisions, as well as private litigation in this already turbulent area. To minimize your exposure, now is a good time to consult legal counsel that is well-versed in wage and hour laws, and start conducting regular pay practices audits. You’ll also want to talk to your insurance agent to confirm that defense cost coverage is included. You may also want to consider wage and hour insurance. Content for this article was provided by Willis, the insurance broker that administers the Restaurant Association of Maryland’s self-owned Maryland Restaurant & Hospitality Self Insurance Fund.

REACH RESTAURATEURS. ADVERTISE WITH US! CONTACT LISA SILBER AT 703.471.7339

foodservicemonthly

28 n august 2015

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

CURRENT REAL ESTATE TRANSACTIONS, LEASES SIGNED, OWNERSHIP CHANGES AND BUSINESS BROKERAGE ACTIVITY Primanti Bros Michael Kratsa 412-325-2455 info@primantibros.com, www.primantibros.com 17301 Valley Mall Rd Hagerstown, MD 21740 Primanti Bros. will be opening a new location early fall 2015 in the Valley Mall. Existing locations serve sandwiches, Italian fare and pizza during lunch, dinner and late night hours with full bar. Some locations are open 24/7 as well. The contact phone number listed 412-325-2455 is for the head office located at 79 S 23rd St. Pittsburgh, Pa. 15203. Little Dog Diner Charlie Sears 757-625-0259 1917 Colley Ave Norfolk, VA 23517 A new diner called Little Dog Diner is slated to open in Norfolk, Va. The diner will be open for breakfast and lunch initially. The menu will include mimosas and bloody marys as well as a variety of diner options. Contact number 757-625-0259 is for Red Dog Saloon which shares the same owner. The Stanford Grill Sean Kinoshita 410-312-0445 comments@thestanfordgrill.com, www.thestanfordgrill.com 2000 Tower Oaks Blvd Rockville, MD 20852 The Stanford Grill from Blue Ridge Restaurant Group will open a new 8,000 sqft eatery in Rockville, Md. The menu offers American dishes, some seafood, burgers and sandwiches. The Tower Oaks location will also have a bakery and sushi bar with full ABC. Contact information listed is for the existing location in Columbia Md. at 410312-0445. Stone Wall Tavern 240-654-9255 17276 Valley Mall Rd Hagerstown, MD 21740 Sources report a new eatery called The Stone Wall Tavern will be opening late August 2015 in The Valley Mall. The menu features authentic regional flavor profiles with an innovative modern approach and local beer on tap. The menu is comprised of Chesapeake Bay features & Pub style favorites and select local craft beers. Contact number listed 240-654-9255 is for this location. Oishi Sushi King 757-561-0102 1811 Carl D. Silver Pkwy Fredericksburg, VA 22401 A new location of Oishi Sushi King is coming to 1811 Carl D. Silver Pkwy in Fredericksburg, Va. The 6,605 sqft restaurant, will feature an upscale menu focused on sushi, in particular the all-you-can-eat concept, but will also serve soups, appetizers and kitchen entrees. The restaurant is expected to open in 2016. Contact number 757-5610102 is for original location.

The Newsmagazine Foodservice Professionals Rely On J Kogi Jay Ko 804-225-8734 www.jkogi.com 327 N. Second St. Richmond, VA 23223 A new location of Jkogi is coming to Richmond, Va. The restaurant’s menu revolves around Korean cuisine, but also features items such as tempura, as well as bowls that customers build themselves. The new restaurant is expected to open by August 2015. Contact number 804225-8734 is for existing location. Bantam King Daisuke Utagawa and Katsuya Fukushima 202-589-1600 5th and G St NW Washington, DC 20001 An employee at Daikaya, confirmed the owner would be opening a new location called Bantam King in Washington. The menu will serve chicken ramen. The recipe is still in the development phase, including what kind of chicken to serve on top of the soup. Contact number listed 202-5891600 is for Daisuke Utagawa and Katsuya Fukushima, the owner at Daikaya. Fish Taco Francis Namin 301-229-0900 info@fishtacoonline.com, www.fishtacoonline.com 10241 Old Georgetown Rd. Bethesda, MD 20814 Sources report a new location of Fish Taco will be opening at Wildwood Shopping Center in Bethesda, Md. The 3,300 sqft eatery is expected to open in November 2015. The menu serves fish tacos, rice bowls, salads, burritos, quesadillas and Brioche Bread Pudding. Contact number listed 301-229-0900 is for the original location. MOD Pizza Scott and Ally Svenson 888-770-6637 www.modpizza.com 10000 Town Center Ave Columbia, MD 21044 A new location of Mod Pizza will be opening in Columbia, Md The fast-casual restaurant serves individually sized pizzas, which allows diners to order a specialty pie or build their own from a menu of 25 toppings. The pizzas are stone-baked and the crust is described as a thin and crispy Neapolitan style pie. Dough and sauce are made fresh. Contact phone number listed 888-770-6637 is for Scott and Ally Svenson, Owners at the headquarters at 12011 NE First Street, Building C, Suite 202, Bellevue, WA 98005. Burton’s Grill 978-409-1625 info@burtonsgrill.com, www.burtonsgrill.com 6450 Old Beulah St. Alexandria, VA 22315 Sources confirm that Burton’s Grill will be opening a new location at 6450 Old Beulah St in Alexandria, Va. Existing locations serve appetizers, salads, sandwiches and entrees such as seafood, steak and burgers. Full ABC available. In addition, the restaurant is slated to open in February 2016. Contact number 978-409-1625 is the corporate number for the restaurant. Chester’s Billiards Bar & Grill Derrick Fulghum 571-970-0750 2620 S Shirlington Rd. Arlington, VA 22205 Chester’s Billiards Bar & Grill is coming to Arlington, Va. The restaurant will feature pool tables, full ABC, and will also focus on live music. The grill will serve quality American cuisine. In addition, the pool hall and grill is expected to open around mid-August 2015. Contact number 571-970-0750 is for Andalusia Tea Room which shares the same owner. La Jambe Anastasia Mori, Heather Leonard 1550 7th St NW Washington DC 20001 Signage is up for a new eatery called La Jambe, in Washington. The 40-seat space will have a large bar with a

few tables, a drink ledge, and possibly some outdoor seating. There’s also a small tasting room that will be rented for private events and used for tastings and classes. The eatery will serve French wine, charcuterie, and cheese. You can follow updates via Facebook Farmers & Distillers Dan Simons 202-298-8783 www.farmersrestaurantgroup.com 600 Massachusetts Ave. NW Washington, DC 20001 Farmers Restaurant Group announced plans to open a new eatery called Farmers & Distillers located at 600 Massachusetts Ave NW in Washington. Farmers & Distillers will be open seven days a week. The menu will serve fresh regional cuisine for breakfast, lunch, and dinner, as well as weekend brunch. Contact number listed 202-298-8783 is for Farmers Restaurant Group. Alchemy Michael Matassa 410-366-1163 alchemyon36@gmail.com, www.alchemyon36.com 528 Baltimore Pike Bel Air, MD 21014 An employee at Alchemy confirmed the owners would be opening a new location in Bel Air, Md. The 3,070 sqft space is expected to open in the fall 2015. The menu serves upscale modern American cuisine with full ABC. Contact number listed 410-366-1163 is for the original location. Streets Market and Cafe Angie 703-243-1555 3108 Mt. Vernon Ave. Alexandria VA 22305 Streets Market and Cafe is a specialty food market and cafe opening a new location at 3108 Mount Vernon Ave in Alexandria, Va. The cafe features organic and natural chefdriven meals. The restaurant will also serve beer and wine. In addition, it is slated to open August 2015. Contact number is 703-243-1555. SPICE 6 301-209-0080 2674 Avenir Place #D100 Vienna, VA 22812 A second location of Spice 6 restaurant is coming to Vienna, Va. The restaurant features a menu centering on Indian cuisine and in addition, will sell beer and wine. Spice 6 is expected to open August 2015. Contact number for the restaurant is 301-209-0080. Email address is vik@spice-6.com. Castanea Philip Denny 1814 E. Main St Richmond VA 23223 A new restaurant called Castanea will in Richmond by early August 2015. The 8,000 sqft restaurant will serve Mediterranean-style cuisine made with American ingredients. One side of the restaurant will be the main dining area and bar with the other for take-out orders, beer, wine and gelato. As the restaurant is still finishing its upgrades, no contact phone number is yet available. Grand Cata, Latin Wine Market Pedro J. Rodriguez Rivera info@grandcata.com, www.grandcata.com 1550 7th St NW Washington, DC 20001 Signage is up for a new eatery called Grand Cata at the Jefferson Marketplace in Washington. The eatery will specialize in Latin American wines, gastronomy, and culture. Contact information listed is for Pedro J. Rodriguez Rivera, the co-owner via email at info@grandcata.com. SKWR Kabobline Tamim Shoja and Masoud Shoja 202-682 1717 www.skwr.com 1400 K St NW Washington, DC 20005 Signage is up for a new eatery in Washington. The eatery will be a fast-casual joint similar to Chipotle in which guests build their dishes through an assembly line of proteins, salads, and sauces. The menu will have a choice of kebabs: sirloin ground beef, chicken breast, steak, lamb,

FoodService Monthly or white bean falafel. Contact number listed 202-682 1717 is for this location. Citron Charles Levine 410-363-0901 www.citronbaltimore.com 2605 Quarry Lake Dr. Baltimore, MD 21209 Charles Levine announced plans to open a new eatery in Baltimore. The menu will serve seasonal American cuisine with ABC. Citron will feature both an upscale dining room and a more casual area with a bar and lounge. Additionally, the 10,500 sqft space will offer patio seating in the warmer months and fireplaces on the interior in the cooler months. Contact number listed 410-363-0900 is for Charles Levine Caterers. Ynot Italian Tony DiSilvestro 757-624-9111 www.ynotitalian.com Virginia Beach, VA 23456 A new location of Ynot Italian is coming to an undisclosed location in Virginia Beach by 2016. As the name suggests, the full-service restaurant features a menu of Italian cuisine including soups and salads, appetizers, entrees, sandwiches, pizza and desserts. Contact number 757624-9111 is for existing location in Ghent, Va. Helen’s The Bar Helen Wasserman 202-483-4444 11120 Rockville Pike Rockville, MD 20852 A new eatery called Helen’s The Bar will be opening by early fall 2015 in Rockville, Md. The 1,800 sqft space will sit about 60 inside and 50 or so outside. The menu will serve American-fusion with ABC. Contact number listed 202-483-4444 is for this location. Restaurant Charlie Gjerde, Carrie Podles 410-299-8480 3845 Falls Rd. Baltimore, MD 21211 An employee at Papi’s Tacos confirmed the owners would be opening a new to-be-named eatery located in the space that once housed McCabe’s in Baltimore. The team plans to revamp McCabe’s, which was severely damaged in a fire last year, and transform it into a casual tavern. The menu will serve casual American cuisine with ABC. Contact number listed 410-299-8480 is for Charlie Gjerde and Carrie Podles, the owners at Papi’s Tacos. DAK Chicken 703-824-8828 4040 Campbell Ave. Arlington, VA 22206 DAK Chicken will be opening in Arlington, Va. The restaurant will feature Korean-style chicken in soy garlic, spicy, or honey glazed flavors as well as a variety of Korean style fusion food and unique Korean drinks. The restaurant will be open for lunch and dinner. Contact number 703-8248828 went unanswered at time of print. Rapp Sessions Ryan and Travis Croxton 804-545-0565 318 E. Grace St Richmond VA 23219 Rapp Sessions, part market and part oyster and cocktail bar, is expected to open in Richmond. The restaurant section will focus on the oyster bar. It will have a 40-seat bar and an additional 40-seat communal table at which customers can imbibe on Virginia wine, Richmond beer, or cocktails made from a largely Virginia-made spirits list. Contact number 804-545-0565 is for Rappahannock Restaurant which shares the same owners. No reproduction without express written permission under penalty of law. Published by Restaurant Activity Report, PO Box 201, Willow Springs NC 27592; Office: 919-3460444; Toll Free: 888-246-0551; Fax:919-882-8199; www. restaurantactivityreport.com

Foodservice Monthly

The Newsmagazine Foodservice Professionals Rely On

august 2015 n 29

MODERN BUSINESS SOLUTIONS

Restaurant Patrons Remember – And Tell Friends About – Their Best and Worst Restaurant Experiences Customer recommendations rotation and containment can make or break your to ensure quality. Next restaurant you must handle the food, n my opinion, the cook it to the correct very best restaurant temperature, present it experience starts with on the plate, and garnish. food, and ends with Don’t forget to coordinate food. Don’t get me wrong, this dish with the other I am not minimizing the food that is going to that importance of service, table. (Wow, what were By henry PertMan you thinking when you ambiance, entertainment, or any of the other reasons decided to go into the to have a great time dining out. But restaurant business?) whether it is fine dining or a local How this is all accomplished, carry out, the food is why people among other challenges, is the show up, and keep coming back. $10 million question. The process When your friends ask you is simply stated, but certainly not where you ate last night, the first simply facilitated. Doing all of this thing they want to know about is yourself used to work very well for the food. If you tell them it was a very long time. There was little delicious and you can’t wait to go technology, maybe some training back, that friend might be interested and operations manuals, a great deal in heading there for dinner that of multi-tasking, and then oversight night. However, if you say, “The or personal facilitation. The answers steak was overcooked and the today are different. Don’t be afraid fries were cold,” with that type of to ask for help, or pay for it. comment, it just does not matter Investing in the right people and what else happened. Of course technology is what will take your there are exceptions because every restaurant to the next level. element of the dining experience A qualified sous chef and or matters. But comments about the kitchen manager position should food tend to usually stick with not be viewed as an option, but a people. One of the worst comments necessity. Writing recipes, buying you can hear is, “It wasn’t bad … ” quality ingredients, handling,

Whether it is fine dining or local carry out, the food is why people show up, and keep coming back. The ultimate challenge is making everything you cook and serve delicious. The recipe? Unique or time proven. The ingredients? Every one of them is important, even the salt and pepper. OK, maybe especially the salt and pepper. That’s why it’s important to order the right ingredients, from the right vendor, for the right price. You also need proper storage of the product,

storing, preparing and presenting are all critically important in a Food Network/Yelp world. Expediting skills are worth their weight in profits, and in this day and age, thank goodness Kitchen Display Screens can handle that task. Now we have well-trained ProStart trained high school students who know about food cost and storage. The industry has

aspiring chefs working hard to hone their skills and provide insight and innovation to your restaurant. People who are new to the industry absolutely can be and should be considered a blessing for your restaurant. Do not delay. Keep interviewing to search for the right skill set, even and especially when you have no openings. Get your recipes up to snuff and store them in the cloud. Apply the ideas of your everchanging cooks to keep your recipes honed and fresh. Remember that training for back-of-the-house and front-of-the-house is very important and should be kept current and relevant. Treat your vendors as business partners and they will be. It is all important. Make it

important. Do not neglect any of the steps and watch the best culinary experience your customers can have be at your restaurant. Call, text, email me for help or advice, or I’ll stop in for dinner at your fabulous restaurant and we can talk about these thoughts, or others you may have. Your input is welcome and appreciated. henry Pertman is Director, Hospitality Consulting at CohnReznick. Located in the firm’s Baltimore, Md. office, Henry specializes in front- and back-of the-house management and training, business analytics, point-of-sale maximization, hospitality marketing, food and beverage controls, inventory management, customer service training, and kitchen flow. 410-7834900, henry.pertman@cohnreznick.com

30 n august 2015

Foodservice Monthly

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