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Volume 14, Number 9 n September 2015
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THE BEST LOCAL CHEF YOU DON’T KNOW
Derrick Davenport National ACF Chef of the Year
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INSIDE
Volume 14, No. 9 n September 2015
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Volume 14, Number 9 n September 2015
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news and information
National Restaurant Association News...................................................................................... 9 Association News VHTA................................................................................................................ 12 Inside a Restaurateur’s World by Michael Sternberg............................................................... 15 Special Report from National ACF Conventions by Elena M. Clement.................................... 16 FINvitational............................................................................................................................... 18 The Wines of Turkey at Ankara................................................................................................. 19 Association News OCHMRA...................................................................................................... 20 FSM People............................................................................................................................... 21 Restaurant Activity Report........................................................................................................ 28 Ad Index..................................................................................................................................... 30 Columns
Sauce on the Side Bob Brown Says Foodservice Law Matters Whining n’ Dining Balti-MORE The Latest Dish Food Smarts Modern Business Solutions
by by by by by by by by
Michael Birchenall.......................................... 4 Bob Brown................................................... 10 Andrew Kline................................................ 13 Randi Rom .................................................. 22 Dara Bunjon................................................. 23 Linda Roth................................................... 24 Juliet Bodinetz............................................. 27 Henry Pertman............................................. 29
THE BEST LOCAL CHEF YOU DON’T KNOW
Derrick Davenport National ACF Chef of the Year
On the Cover Derrick D. Davenport, National ACF Chef of the Year photo: courtesy of American Culinary Federation
Foodservice Monthly is the only publication to be awarded the RAM Allied Member of the Year award and the RAMW Joan Hisaoka Associate Member of the Year award, the highest honor for a non-restaurant member.
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SAUCE ON THE SIDE
I Feel Proud
I
weird competition we think we can agree want to foster. Who cares? throughout the MidWhen I am in Ocean Atlantic that the food City, Lewes, Baltimore, scene is pretty cool Kent Island, Annapolis, these days. Just look at Frederick, Richmond, the diversity of options Washington … I have in the DC area coming plenty to choose from from the local innovators. when the call goes out to We looked last month where are we going for at Robert Wiedmaier’s by Michael Birchenall dinner tonight. It says food world … and we something when you find chefs/ can talk about José Andres, Jeff restaurateurs from Boston; London; Black, Passion Food, Clyde’s, Ashok Vancouver, Canada; New York Bajaj, Jamie Leeds, Mike Isabella … coming to open places here … you wait, let me stop and you can fill get the picture. in your names as there are plenty more to talk about and I am already It wasn’t always like this … 20 in trouble for stopping and not years ago when I moved here, the mentioning the many more that options weren’t so plentiful. I like it make up our “scene.” here. I get so tired of the comparison The point is when people used features between cities and this
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to ask me for dining suggestions I would go to a very few select restaurants that I felt I could trust. When I make the recommend I immediately start to worry about how their experience will be. Recently, my son, who lives in Sheffield in the UK, had a couple of his friends use our house as their base for their visit to the U.S. Before they set out for a road trip to Asheville, Nashville and Kentucky they went into full-blown tourist mode … up early and on the way into the District. I can remember when the tourist traffic got the hit after 9/11 so I decided then never to complain about a bus or a gaggle of kids in the Metro. I go out of my way to help. Each morning over breakfast Joel and Steve would ask me for a list of suggestions based on where they would be during lunch. Instead of one option I gave them five or six and a little back-story behind each and let them make the call. They had great experiences at every one of them … from Penn Commons where they had their first crab cake
to Graffiato, to Shake Shack to Tico. The stories were about engaged service staff … good food and beverage and each day they would tell me someone was the best. It was just the overall vibe that made me happy. I didn’t have to worry … be defensive or make excuses. Hey, we’re Washington DC 2015 and that seems pretty fine to me. There was one exception and that didn’t apply to restaurants. One evening I could not pick them up at the New Carrollton Metro and they took a cab. It’s a $12-$15 fare depending on the competence of the driver. I asked them what they paid and it was $30 … the driver had driven them around in a Bowie circle and ripped them off. Not cool. By the way, their dinners were at Casa Birchenall … and we had a supply of craft brews and Scotch (including one night when I broke out the Highland Park 30-year-old for a toast). When they left, I did ask for a five-star review on Trip Advisor.
foodservicemonthly The Newsmagazine Foodservice Professionals Rely On Volume 14, No. 9 n September 2015 Michael Birchenall
Editor and Publisher michael@foodservicemonthly.com
Lisa Silber
Sales Manager lisa@foodservicemonthly.com
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Foodservice Monthly is published by Silver Communications, Corp. The FSM mission is to provide the Mid-Atlantic foodservice professional with news and information in an informed, imaginative
Contributing Writers Juliet Bodinetz, Bob Brown, Dara Bunjon, and insightful newsmagazine. Foodservice Monthly assumes no Andrew Kline, Genevieve LeFranc, responsibility for material submit- Celeste McCall, Henry Pertman, ted to us. All information contained Randi Rom, Linda Roth, Michael in this publication is believed to be Sternberg, Jay Treadwell, Becki Young accurate. No part of this publica tion may be reproduced in whole or Contact phone: 703-471-7339 in part or transmitted in any form fax: 866-961-4980 without prior permission from the email: info@foodservicemonthly.com publisher of Foodservice Monthly. web: www.foodservicemonthly.com
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FSM NEWS Marshall Weston and Hilary Yeh at the Maryland State Fairgrounds reveal the new date for the Expo 2016.
RAM Is Bringing Back the Mid-Atlantic Food, Beverage and Lodging Expo
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the region and the need for such a arshall Weston, president show on an annual basis.” and CEO of the Restaurant While details are still being Association of Maryland finalized, RAM has created a (RAM) gave Foodservice department to oversee the sales, Monthly the official word, “We’re bringing it back … the Mid-Atlantic planning and logistics of the Expo. Weston Food, Beverage stated, “RAM and Lodging Save the Date feels strongly Expo!” He added Mid-Atlantic Food, Beverage that taking in a phone and and Lodging Expo ownership email interview September 27 - 28, 2016 of the Expo before FSM (Tuesday - Wednesday) will lead to a went to press, Maryland State Fairgrounds successful show “After taking a Timonium, Maryland for Exhibitors break and not and Attendees.” hosting the Expo He added, “In the past RAM tried for several years, the Restaurant a model where outside firms were Association of Maryland has heard hired to run the show and were the hospitality industry loud and unhappy with the results. We have clear and will be having the trade the historical knowledge of putting show once again in 2016. Feedback on the Expo with RAM employees, from the industry led RAM to and those were considered the best recognize how important the Expo was to hospitality businesses across FSM NEWS Continued on page 6
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FSM NEWS, cont. years of the show. We’re looking to repeat that experience and results.” Hilary Yeh has been promoted to RAM’s Director of Expo. Yeh has been with RAM for two years working as the Marketing and Special Events coordinator. Weston spoke about the decision, “Over the past two years Hilary has demonstrated her strength of handling logistics of large events, such as the RAM Gala and building relationships with Allied members and sponsors.” Weston and Yeh will be
putting together a committee of restaurateurs and allied members to help build the programming, education seminars and speaker series. He added, “We plan on hearing from the industry about what is important to them and then bring in the resources to deliver at the Expo.” The RAM Board has approved an Expo budget with benchmarks along the way to ensure that it will be self-sustaining and not a drain on other RAM activities.
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RAM’s Top Five Reasons to Exhibit Attendance. Over 12,000 people who work in the hospitality industry will attend. No other restaurant or hospitality show in the Mid-Atlantic region will have this many attendees at a trade show. Affordability. Holding the Expo at the Maryland State Fairgrounds significantly reduces the cost for Exhibitors compared to a large Convention Center. This allows for a greater return on your investment and is easy to justify the time and expense of being there for two days. Quality Speakers, Education and Programming. The things that industry people are asking for will be there. This ensures you will see quality attendees who are interested in learning more about running a better business – the ideal customer you are looking for! Relationship Building. Exhibiting at Expo means that you will see many of your current customers over the course of two days. There’s no easier way to reinforce your relationship with your current customers than seeing them in person.
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Convenience. Being close to Baltimore with easy travel, load in, load out and opportunities for pre and post show activities makes it an easy decision to make the Expo a part of your 2016 business and marketing plan.
RAM’s Top Five Reasons to Attend Registration is FREE. If you are an owner, manager or employee of a hospitality related business, then you can attend the Expo for free. However, you must register before September 1, 2016 in order to take advantage of the free registration. Searching online only goes so far. It is easy to search online for a new product, company or some other service that you need. But when it comes time to make a decision, don’t you want to speak to someone, demo the product or taste it? Of course you do! Attending the Expo allows you to browse, demo
and talk to people all at the same time. Education. What you learn at Expo may be more important than what you buy. Come listen to top-notch speakers who know the hospitality industry or watch a demonstration and learn from other industry people. You never know what piece of information or advice you could take from a simple conversation on the Expo floor or during a seminar. Get out of your store. Think about your business as a whole, rather than worrying about operations. It’s easy to be stuck in “operations mode” worrying about what needs to be done day-to-day. Going to Expo allows you to browse the show floor for new ideas, or deal with an issue you’ve been putting off because you haven’t had the time to deal with it. Make time and make the commitment to spend a day at Expo to help make your business better and your life easier! Location. The Maryland State Fairgrounds is easy to find with easy and free parking on site. No need to spend time in traffic or searching for parking. Get in, get out and get going! Weston told FSM that the initial goal for exhibitors is 210. When asked about what would diffentiate the revived Expo from other food show models Weston said, “I think it is easy to get caught up in the idea of trying to be different and that being different will automatically make you better and give people a reason to participate. I want to focus on making sure that all aspects of the Expo are done well and that attendees are getting an experience that they feel is interesting and worthwhile, not necessarily different. Our industry wants to see lots of food, beverages, services that save money and equipment options. Shame on RAM if we don’t provide these core items as part of the Expo.”
FSM NEWS Continued on page 7
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FSM NEWS, cont. Weston plans to emphasize the attendee experience, “Every show has booths, speakers, seminars and education components. The goal for us is to hit a homerun in every area and make the Expo an event, not just a trade show. Over the years I have seen other shows, and even our own Expo, spend too much time on selling booth space and not focusing enough on the attendee experience. The attendee experience is critical and we will spend a lot of energy trying to exceed expectations.” On October 13, RAM will be hosting an Allied Breakfast meeting that will be the official Expo Kick Off Party. The floor plan and contracts will be available for companies to choose their booth space and learn about the 2016 Expo. Those attending the meeting will meet the RAM and Expo team.
Maryland Seafood News The Maryland Seafood Marketing Program needs your help. The 2015 Mermaid’s Kiss event is partnering with the National Aquarium to have a fantastic night on Tuesday, October 6. We are looking for chefs to help us give people a night to remember! Throughout the night guests stroll around the aquarium and enjoy a small taste of dishes from various local restaurants. The event is the Oyster Recovery Partnership’s annual fundraiser and awards ceremony. Mermaid’s Kiss is the Oyster Recovery Partnership’s annual fundraiser and awards ceremony. It is a celebration of efforts – past, present and future – to restore the Chesapeake Bay oyster. Celebrate the oyster with friends, food, music and fun. Each year “Mermaid Kiss” showcases fine cuisine from restaurant members of ORP’s Shell Recycling Alliance,
beautiful art and jewelry depicting the bay and top music from the region. The event includes a VIP preview party, during which the “It’s My Bay” awards are presented to public policy makers, individuals, corporations and others who have made significant contributions to restoring oysters. Mermaid’s Kiss is both meaningful and fun. It’s name reflects the old saying that “eating an oyster is like kissing the sea.” National Hard Crab Derby Labor Day Weekend September 3 - 6 Somers Cove Marina Crisfield, Md. Crisfield’s National Hard Crab Derby is an annual Labor Day weekend event. The unique crab themed festival features crab races, crab cooking and picking contests, carnival rides, arts and crafts, vendors, live entertainment, beauty pageants, a parade, fireworks and more.
51st Crab Cooking Contest Do you have a favorite recipe using Maryland Blue Crabs? It may win you a prize at the 51st Crab Cooking Contest! If so, enter it in the Crab Cooking Contest to be held on Friday, September 4, at the First Baptist Church in Crisfield. A panel of food experts will choose the most mouthwatering entries in the contest’s three categories, Appetizer, Soup/Salad and Main Dish/Crab Cakes. Judges will evaluate entries based on appearance, overall flavor, crab flavor, originality, texture, clear directions, ease of preparation, ease of serving, and appropriate use of crab meat. The top three recipes in each group will receive a plaque and a cash prize, ranging from $50 to $100. From the three 1st Place winners, judges will select a Grand Prize winner who will receive an additional $100. The Best
FSM NEWS Continued on page 8
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FSM NEWS, cont. Presentation winner will also receive honors. At the end of the judging and awarding of prizes the dishes will be set out for everyone to sample. Crisfield’s National Hard Crab Derby is an annual Labor Day weekend event. The unique crab themed festival features crab races, crab cooking and picking contests, carnival rides, arts and crafts, vendors, live entertainment, beauty pageants, a parade, fireworks and more.
The festival begins Thursday evening with a carnival, runs through the weekend and ends Sunday night with a Gospel concert and fireworks. Many events are free. There is a $3 admission fee on Saturday and additional fees apply for the Saturday night concert and some of the other events.
FoodBridge Announces 1st Bridge Awards Reception FoodBridge, a local leader in bringing together those that need with those that have, will hold its first Bridge Awards Reception October 22 at Michael’s 8th Avenue in Glen Burnie, Md. from 6 - 8:30 p.m. The event will be hosted by Nic Kipke (R-Md.), Minority Leader of the Maryland House of Delegates and a strong supporter of community-action-based programs that make a difference.
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RESTAURANTS ■ MULTI-FAMILY ■ REMODELS ■ INTERIORS ■ TENANT Some of the evening award recipients will include: • Angels of Addiction: East Baltimore street outreach program, a FoodBridge Recipient Partner • 300 Youth COR Leadership program for young men that have stepped forward to take responsibility for themselves and their communities • InFusion Sales Group Food Bridge Donor Partner
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The Greene Turtle has also announced it will become a Title Partner for the inaugural Bridge Awards Reception. The sportsthemed bar and grille chain first
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opened in 1976 in Ocean City, Md., and today has 26 locations throughout the state and 40 sites total stretching from New York to Virginia. The Greene Turtle has a long and strong tradition of community support, highlighted by its Funds for Friends program where individual locations donate funds from a day’s proceeds to local organizations, and its Tips for Tots program where staff at individual locations voluntarily pool their tips on a designated day in December to purchase gifts for their local Toys for Tots drives. Bob Barry, President and CEO of The Greene Turtle Franchising Corporation, said, “We believe strongly in supporting quality, community-based programs that assist those in need.” He added, “FoodBridge is a great concept that helps the community. We are proud to be a part of it.” Tom Koukoulis, co-founder of the FoodBridge program and owner of Cafe Mezzanotte told Foodservice Monthly, “A cocktail hour, live entertainment and incredible dinner with awards for those that deserve to be recognized and applauded is being planned.” FoodBridge is an online food rescue system that saves food from the landfill and puts it into the hands of non-profits feeding the community … all with the click of a button. Foodservice Monthly featured the work of FoodBridge on its cover for the April 2015 issue. FoodBridge has been an integral part of more than 100,000 meals in 2015 so far. Additional information about the organization and about tickets for the 1st Annual Bridge Awards Reception can be found online at myfoodbridge.org or by contacting Dennis Barry at 443695-7094.
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NRA NEWS New Research Finds Americans Are Embracing Global Cuisines on Restaurant Menus The National Restaurant Association (NRA) has issued new research that finds a wider variety of ethnic cuisines are increasingly becoming part of everyday American diets. The NRA’s Global Palates: Ethnic Cuisines and Flavors in America study found that Italian, Mexican and Chinese cuisines reign supreme in terms of familiarity, trial and frequency of eating, while consumers are least familiar with Ethiopian, Brazilian/Argentinian and Korean cuisines. • 80 percent of consumers eat at least one ethnic cuisine per month • One third of consumers tried a new ethnic cuisine in the last year • Two-thirds of consumers eat a wider variety of ethnic cuisines now than five years ago • Italian, Mexican and Chinese reign supreme; Ethiopian, Brazilian and Korean are least known For more information on the survey, including graphics and video, visit: www.restaurant.org/ GlobalFlavors. “Americans generally are more willing to try new food than they were only a decade or so ago – especially in restaurants – underscoring that the typical consumer today is becoming more adventurous and sophisticated when it comes to different cuisines and flavors,” said Annika Stensson, Director of Research Communications, National Restaurant Association. “Ethnic cuisines are a long-term trend on restaurant menus, with some being so common that they’re hardly considered ethnic anymore, while others are still relatively unknown. However, our research shows that consumers are exploring a range of international dishes these days,” Stensson added. The survey finds that two-thirds of consumers say they’re eating a wider variety of ethnic cuisines now than they were just five years ago.
Restaurants are the primary point of access for trying new cuisines, as well as the source where frequent eaters typically get their ethnic food, the research found. Additional highlights from the survey include: • American consumers place value on authentic experiences and restaurants specializing in individual cuisines, but are nearly equally as open to ethnic dishes on mainstream menus. • 80 percent of consumers eat at least one ethnic cuisine per month. • 17 percent of consumers eat seven or more cuisines on a monthly basis. • Nearly one-third of consumers tried a new ethnic cuisine in the past year. • The cuisines most commonly eaten on-premises at restaurants are sushi, Thai, Vietnamese, Brazilian/Argentinian, Greek and Southeast Asian. • On the restaurant takeout and delivery side, Chinese is by far the most common, followed by Ethiopian, Mexican and Italian. Ethiopian is tops as convenienceand grocery-store takeout. About the Survey The survey of 1,011 adults, conducted in April 2015 by ORC International on behalf of the NRA asked how familiar Americans are with various ethnic and regional cuisines and items, where they typically eat them, and how they feel about those choices. For more information, visit Restaurant.org/ GlobalFlavors.
ProStart Now Offered in 50 States In a continuing effort to equip high school students with the tools and knowledge they’ll need to become the future leaders of the restaurant industry, the National Restaurant Association Educational Foundation’s career technical education program, ProStart, is now available throughout the United States. North Dakota is the 50th state to
offer the two-year program, which teaches high school students basic culinary techniques and hospitality management skills as they begin their educations and industry careers. Today it is available in 1,700 high schools and career technical centers and reaches more than 118,000 students. In addition to the curriculum, ProStart also offers students the opportunity to apply for scholarships as well as compete in state and national team competitions. “This program exposes students to endless opportunities,” said Rob Gifford, the NRA’s and NRAEF’s executive vice president of strategic operations and philanthropy. “It prepares them to enter the workforce or pursue higher education in support of their goals. Whether they want to be chefs, bakers, servers, managers, accountants, marketers or a business owner … ProStart is the first in a series of doors open to young people choosing a rewarding career in foodservice.” According to recent NRAEF research, 70 percent of ProStart students say they plan to pursue post-secondary educations and one in four indicate they plan to own their own restaurants or businesses one day. “ProStart has a proven track record, and is one of the largest career and technical education programs of its kind,” Gifford said. “We are very pleased to be able to connect industry to the classroom and direct young people to the careers available to them in our industry.” For more information on ProStart, visit nraef.org
How a New ‘Joint-Employer’ Standard Could Hurt Franchising Recent moves by the National Labor Relations Board are threatening franchise independence, and that has franchise owners like Tom Saia worried. Saia, a Burger King Franchisee
and 37-year veteran of the restaurant business, thinks the NLRB’s efforts to redefine its decades-old “joint employer” standard could damage the growth potential for franchises and the ability of current owners to create opportunities. “Joint-employer,” explained: The “joint employer” standard is how the NLRB determines whether an individual is employed by two independent companies when it investigates complaints about unfair labor practices. Historically, the standard has recognized franchise independence. However, the NLRB abruptly changed course last year and announced it would consider a prominent restaurant franchisor as a joint employer in a handful of unfair labor practice cases against franchisees. This shift in direction means franchisors could be held responsible for decisions that were solely made by franchisees. The increased liability could lead franchisors to take a hands-on approach in matters like hiring, firing and promoting, that are normally handled by franchisees. “I’ve worked hard to become a franchise owner,” said Saia, who got his start in restaurants as a busboy and dishwasher. “I feel like I’d be working for a large company, and not be my own boss anymore. My life savings is in my business. I don’t want someone else on a larger scale telling me what to do.” Equally concerning to Saia is how a widespread change in the jointemployer standard would be felt by the employees at his eight Maryland restaurants. “There’s no doubt in my mind that the opportunities for employees are going to be affected,” he said. “We promote almost 80 percent of our people from within. Those are decisions we make as individual franchise owners.” Owners of restaurants and other franchises around the country are
NRA NEWS Continued on page 14
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B BOB BROWN SAYS ... Create Lifetime Memories with Celebration Diners
I
t was a Thursday Barolos. In the middle night in May at Paulo’s are the Tuscan wines in Georgetown. A produced near Florence. mysterious man in a gray Here’s the Ruffino Ducale suit sat alone at the bar Reserva Chianti Gold label, scoping out the joint. As he with intense sour cherry perused our wine display, and coffee flavors. At the I asked, “Sir, are you bottom are the Corvo interested in Italian wine?” whites and reds—Sicilian “I drink a lot of wine but table wines.” BY BOB BROWN don’t know much about Italian,” he replied. “Okay,” Offer Gifts I said. “I’ll be back with a wine list.” I escorted him back to the bar and I whisked off to deliver two Absolut called out to our bartender, “Eric! I’d on the rocks to table 18. please give me a glass of Corvo red for this gentleman.” Placing the wine on a beverage napkin, I also offered Be Alert to First-time Guests breadsticks and tapenade, “Please “Sir, please allow me escort you enjoy,” I said. The mystery guest to our wine display and I’ll tell you asked, “What’s your name?” “I’m Bob about our Italian wines. He obliged. Brown,” I said. “I’m Commander “At the top you’ll find wines from Whitestone. It’s a pleasure to meet the Piedmont region, where they you. I travel to DC often, and that’s produce full-bodied, rich, dry
one of the nicest things anyone has done,” he said.
Selling Begins at the Door I got busy about my business and wasn’t able to say good-bye. Months passed. Then, during that busy week between Christmas and New Year’s, guess who walked in? The commander! And, since selling begins at the door, I moved to the host stand and shook his hand. “Commander, welcome back! I haven’t seen you in months.” “Bob, I’ve moved to D.C., and I’m here tonight with my wife Delores, son Jason, daughter Stephanie, and the Wilsons from Cincinnati,” he replied.
Use the Leader/Buyer “You’re dressed up. Celebrating?” I inquired. “It’s my wife’s birthday,” he offered. With the help of host Lloyd, I escorted the party to table 18. After helping with chairs, jackets, and gifts, I whispered into the commander’s ear, “This calls for Moet White Star Champagne.” I always formed a partnership with the leader/buyer. “Bring it on,” he replied and I kicked off the festivities with a toast.
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“To start, I’d suggest sharing one white and one pesto pizza, along with the calamari and ravioli. We also offer an excellent minestrone soup and a tasty Caesar,” I added. “For an entrée, treat yourself to our signature Shell Bowl with mussels, clams, and shrimp,” I continued.
Orchestrate the Festivities After getting thumbs up from Delores, there was a flurry of buying. I timed the orders to create a seamless flow. I reminded the commander of the Ruffino Ducale Reserva Chianti and Santa Margarita Pinot Grigio. Adding to the spirit of celebration, I opened a bottle of each.
End on a High Note After the entrées, I cleared the
FoodService Monthly
table and placed a fork and spoon in front of each guest. Then, I surreptitiously assembled our band of crack singers in the side station: resident actor Wayne, choir director Brett, music man Tony and former recording artist me. After muting the lights and music, we sang happy birthday in glorious fourpart harmony. A standing ovation from the entire restaurant ensued. And then on cue, Chef Adam and line cook Mo presented a chocolate cake adorned with candles and a rose. I added, with the commander’s approval, snifters of Sambuca and summoned Jess, the busser, for cappuccinos for all. For the finale, Adam steamed off the Moet White Star label, and I pasted it on a hard check with the details before handing it to Delores. All were impressed. And, for the next three years, the commander dined with me at least once a week. Today’s guests want value in a down-turned world—and they want to lighten up. They’re seeking a caring and creative orchestration, however modest or lavish, on their special day. I learned four lessons about the celebration diner: • Everyone’s a potential lifetime guest. Small acts of kindness pay off. • Build a partnership with the leader/buyer. He’ll take your suggestions. • Offer creative mementos: Steam off Champagne labels, take a digital photo and e-mail it later, etc. • Use your team’s talents for dramatic effect. And, sing only if you can sing well! 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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ASSOCIATION NEWS VHTA
Changing a Life: Training & Hiring Ex-Offenders in Restaurant Operations
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along with the Virginia ive years ago, back Department of in May of 2010, Corrections, published the former Governor Virginia Adult Re-entry Robert McDonnell Initiative (VARI) Four Year made it clear that Public Strategic Plan. Safety would be one of The timeline for his top priorities. He did development stresses this by signing Executive how important it was to Order Number Eleven develop this plan and establishing the Virginia by eric d. terry program. When the Plan Prisoner and Juvenile president was published, it was Offender Re-entry virginia hospitality estimated that roughly Council. The goal of this & travel four out of every 10 council was to develop association offenders would recede to a strategy or strategies prison within three years for successfully training of release (Pew Center, inmates with the necessary 2010), at an average annual cost to skills and certifications needed to incarnate in inmate near $30,000 help them stay out of the Virginia (U.S. Department of Justice, 2010). Department of Corrections system According to VDOC, the average upon release. Less than two months later, prison sentence in Virginia is 45 months. in July of 2010, the Council,
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Think about that for a minute; four out of every 10, 40 out of every 100 inmates would return to prison within three years. If even just one individual were reincarnated within three years, the estimated cost to put him or her through the prison system would be about of $112,500. So in 2011, after working with the National Restaurant Association and Virginia Hospitality & Travel Association, Mark Engelke, Director for Foodservice with the Virginia Department of Corrections, launched a Virginia Adult Re-entry Initiative ServSafe and Foundations Component. For those that are not familiar, both ServSave and Foundations are nationally recognized programs developed by the National Restaurant Association. The ServSafe Manager Certification is recognized as a leading food safety certification and the Foundations Certificate is a nationally recognized curriculum that incorporates culinary arts and foodservice management topics, nearly identical to the ProStart program we teach in Virginia high Schools. Mark Engelke was quoted as saying, “Offering the ServSafe course to inmates is far more costeffective for the state than paying for incarceration. We invested $97,000 (in textbooks, certification exams and instructor resources), if we can help five offenders go out and get jobs and be productive members of society that would pay for the initial investment.” And he did. That initial investment helped Mark launch this foodservice VARI component in three prisons across the state. Since launching, more than 7,200 offenders have earned ServSafe Food Managers Certificates and more than 250 have received Foundations Certificates. Currently, the Foundations curriculum is offered in 14 state prisons and the ServSafe program in all 41 state facilities.
Virginia is fortunate to boast one of the lowest three-year recidivism rates across the country. ServSafe and Foundations, as well as the many other certification programs found under VARI, are continuing to help lower this rate. In August, I had the opportunity to tour one of the 14 facilitates where Foundations is taught. During my visit with Mark at the facility, I was treated to a very nice meal, from a full menu with tableside service provided by offenders. While chatting with him over lunch, he revealed to me that 27 out of 29 recent ex-offenders had received meaningful employment upon release. It became clear to me that the program was much more than a learning experience and paper certification. And while training and certifications are important, what they really do is build a sense of achievement and the confidence to excel in the workplace post-release. The success stories Mark shared were outstanding. When presented the opportunity to hire an ex-offender who has the skills and certifications, jump at it. Better yet, go out of your way to find them. Hiring an ex-offender truly gives them an opportunity to succeed post imprisonment, and benefits their family and the community. Moreover, research shows that successfully acquiring a job postrelease significantly cuts down on recidivism, or the chance they will return to the system. We, VHTA and VDOC, encourage all of Virginia’s restaurants to learn more about the program, find out how you can help support the initiative, or hire an ex-offender leaving the corrections system. To learn more about how you can get involved in the program, please reach out to Mark Engelke. Mark can be reached via email at Mark. Engelke@VADOC.Virginia.gov
FoodService Monthly
The Newsmagazine Foodservice Professionals Rely On
september 2015 n 13
FOODSERVICE LAW MATTERS
Beware of Supplier Contracts
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n opening and operating the vendor’s performance your restaurant, you will and incorrectly assume enter into contracts with that after one year you a variety of vendors. can easily change to a You might have a trash new vendor. If there is contractor, a linen supplier, an automatic renewal a credit card processing provision in the contract, company and service however, changing companies for your HVAC vendors might not be system and equipment. possible without serious BY ANDREW KLINE In addition, you will do financial repercussions. business with alcohol and Vendors often structure food purveyors. Below are some their contracts such that they can helpful pointers to keep in mind terminate the agreement with thirty before signing a supplier contract. or sixty days’ notice, but hold the customer to a fixed term. In addition, many vendor contracts Read and Understand the Contract provide that if the contract is not This may seem obvious, but we cancelled by a specific number of have seen many situations where months before the expiration date of restaurant operators have come the term, the contact automatically to us concerning a dispute with a renews for an additional term. You vendor and they were unaware of what was in the written contact until might believe your contract is up after one year, but if there is an it was too late. If there is a written automatic renewal provision and contract, it is highly unlikely you you fail to give the cancellation will be able to rely on oral promises notice as required before the end of or assurances which may have been the then current year term, you will given to you by the vendor. That is be bound for an additional year. why it is important for you to read Ideally, in such vendor and understand the agreement with agreements, you should seek a the vendor. If there is any provision which you do not understand, either right to terminate the agreement upon no more than sixty days’ have it changed to plain language notice. That way, if the vendor does that you do understand or have not perform as expected, or the it reviewed by a competent legal vendor’s prices are not competitive, professional who can advise you of you can terminate the agreement its meaning. upon notice without financial Do not assume just because it consequences to your business. is a “form” contract, it cannot be changed. In a competitive market, vendors will accommodate your Beware of Liquidated Damage Clauses concerns to get your business. You should carefully read the default and damages clauses of any contract. In many cases, vendor Avoid Automatic Renewal Provisions contracts will contain a liquidated Although your contract with a damages provision which guarantees vendor might be for a specific term, that certain amounts are payable to you should make sure that it does the vendor if you cancel the contract not contain an automatic renewal during the term, or during an provision. For example, you might enter into an agreement with a linen automatic renewal. These amounts contractor that provides for an initial are payable to the vendor even though they are no longer servicing term of a year. You might think that your account. the year represents a reasonable A long-term contract or an period of time for you to judge
automatically renewed term combined with a liquidated damage provision can result in your business paying significant sums for services it is no longer using.
Look Out for Secret Guarantees You formed an LLC or a corporation for your business venture because you wanted to limit your personal liability. Make sure you do not destroy that protection by inadvertently signing a personal guarantee. We have seen instances where vendor credit applications or initial order forms contain language that the signatory personally guarantees
the obligations of the company to the vendor. The sales person will simply tell you to “sign here, here and here”. Make sure you read and understand the language before you sign. Unless you are specifically agreeable to a guarantee, cross out and initial any language that seeks to hold you personally responsible and always sign in your capacity as an authorized representative of your business entity by including terms such as “President”, “Manager” or otherwise, depending on your title. Andrew J. Kline is a principal in the Veritas Law Firm. akline@theveritaslawfirm. com 202-686-7600.
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14 n september 2015
The Newsmagazine Foodservice Professionals Rely On
NRA NEWS cont. from page 9
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Soup Recipe Chef Isaac’s Test Kitchen
making the case for franchise independence directly to members of Congress. The Coalition to Save Local Businesses, which includes the National Restaurant Association, has been holding a series of meetings in an effort to secure legislation to stop the joint-employer change. Saia was among a group of franchise owners who met recently with Rep. Steny Hoyer (D-Md.). “I thought [Hoyer] did a great job of listening to the concerns of all the business people,” Saia said. “I felt comfortable that he understood what this could conceivably do to the franchise landscape as we know it.” There are signs that Congress is looking to address the issue. A subcommittee of the House Committee on Education and the Workforce subcommittee will hold field hearings in Savannah, Ga., and Mobile, Ala., on the joint employer issue. A Firehouse Subs franchisee is set to testify. What’s next: The NLRB is expected to issue a ruling soon in a case brought by the International Brotherhood of Teamsters against Browning-Ferris Industries that will determine whether a staffing agency can be considered a joint employer. The NRA filed an amicus brief in that case urging the NLRB to preserve the settled joint-employer standard that properly treats third parties as independent business owners.
5 Food Waste Myths to Debunk – Now Nearly 40 percent of all food produced in the United States is wasted, published reports indicate. It’s a massive problem, says Andrew Shakman, founder and CEO of LeanPath, which helps restaurateurs track and minimize food waste. Restaurants deal with two waste streams, Shakman notes. Pre-consumer food waste includes overproduced, spoiled or expired items, trimmings, and materials dropped, burned or contaminated. Post-consumer waste is the food that’s left on guests’ plates after the meal. Shakman says restaurateurs can have an impact on food waste only by managing both. A member of the National Restaurant Association’s Conserve Sustainability Advisory Council, Shakman debunks five myths about food waste: Our restaurant doesn’t waste food. The truth is every kitchen wastes food. You need to figure out what’s causing
FoodService Monthly it. It could be overproduction: You may make more than you need so you don’t risk running out. Shakman encourages restaurateurs to take a risk and prepare less. He also says restaurateurs tend to over-merchandise. “We pile high the produce so it is beautifully lit and positioned,” but there are other ways to make food look appetizing, including using different heights or grouping food items. Talking about food waste will make restaurants look bad. “A lot of chefs carry around stress and guilt and worry that they’ll be perceived negatively for throwing away food. But everyone has waste. It’s not one chef’s doing or an indicator of poor performance. Even the best operations have food waste, but they recognize and talk about it.” Tracking food waste is hard. Measuring food waste is quicker and easier than people think, he says. “If you use automation, you can track it in less than a minute per employee per day.” It takes less than 15 minutes a week for a chef or manager to review food-waste data with his or her team, Shakman notes. “When you show your team the end result, they want to do the right thing.” But don’t stop at collecting data. “Figure out why you’re wasting the food and then adjust your production. That’s the change we want to make. If you do that there will be change in our industry.” My team is too busy dealing with other things. You’re underestimating your team if you think your staff can’t make a difference, he says. “Motivate them and they will respond. You can provide bonus incentives or give recognition and positive reinforcement to those who reduce waste.” Position it as a moral issue because people inherently care about waste. “They don’t want to waste food and would like to set a good example, especially for children.” We compost, so we’re already doing our part. A recent Johns Hopkins study found four out of 10 kitchen employees at foodservice operations composting organic waste said they didn’t worry about food waste because their restaurants were already doing the right thing. “If we focus on composting to the exclusion of all else, we are missing upside opportunities,” he says. “Here’s an analogy: If you have a pipe that bursts, do you get a mop and bucket or do you turn off the water? I would start by turning off the water. That’s exactly what we have to do with food waste. We have to prevent it.”
FoodService Monthly
The Newsmagazine Foodservice Professionals Rely On
INSIDE A RESTAURATEUR’S WORLD
The Power of a Smile
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any years ago, smiling and that the act of back in the days smiling actually makes us when fine dining feel better. He even cites a restaurants were British study that suggested very serious places of the positive brain activity dour maître d’s and generated by a smile is snooty wait staff, I ran an equal to that generated by experiment in one of our 2,000 chocolate bars (we restaurants. I asked all all know that chocolate is a team members to smile BY MICHAEL STERNBERG great pleasure generator) or as much as possible. My receiving $25,000 in cash. theory was that people came to our The act of smiling creates reciprocal restaurant to have a good time and benefits for all parties. Gutman charts that a smile was the best expression it out nicely in this graphic: of enjoyment. Most of the staff thought I had lost my mind but they complied and did their best to smile as often as they could. One of the cooks told me, “We look like a bunch of grinning idiots.” But they humored me (at least when I was within eyesight) and “forced” smiles as often as possible. The reaction? Tips went up In the restaurant business, we almost 20 percent from an average constantly strive to find that “one” of 16 percent to just over 19 percent thing we can do differently that will back in the days when 15 percent generate better business and more was considered a generous gratuity. regulars. We spend money on décor, There was a corresponding increase equipment and promotions hoping to in sales as well. create happier guests. And surprisingly, It makes sense. People reflect their the one thing we can do most reliably level of enjoyment in a restaurant to make our guests happy costs through gratuities. If they say, “I’m nothing more than a smile. happy” by leaving larger tips, there What have you done to make is a strong probability that they are your team smile today? returning to the restaurant in the future. As a young restaurateur, I was Michael Sternberg is an awardwinning sr. executive with expertise in a wide acting on instinct but there is actual scope of foodservice venues including resscience to back what I did on taurants, hotels, stadiums, arenas and airimpulse. Ron Gutman’s Ted Talk ports ranging from full-service to grab & go on the hidden power of smiling, operations. As CEO of Sternberg Hospitality, explains how it all works quite a full-service restaurant and hospitality coneloquently (https://www.youtube. sultancy, he recently completed assignments com/watch?v=U9cGdRNMdQQ). He for the U.S. Navy, the University of Georgia, references studies that infer smiling and Hilton Meadowlands. Michael can be people live longer and presumably reached at michael@sternberghospitality. happier lives; that we are born com or 703-298-2706.
september 2015 n 15
Give Us a Taste
Back for an Encore Rick Ferrante has been involved in the foodservice industry for over 35 years, most recently as national accounts manager with Clemens Food Group, and previously as president of Nick’s Sausage Company. The Ferrante family has had the pleasure of developing many great business relationships over the years that have resulted in longstanding friendships, and are extremely proud and eternally grateful to everyone who has played a role in the family’s success. Life changes, opportunities may come and they may pass, but one thing that has never wavered is the passion Rick has for the sausage industry. It is his roots, it is where he started, and it is his opportunity to continue what he has crafted over three decades. As a result, the Ferrantes are extremely proud to present their family-owned Encore Sausage Company. Rick is back for an encore, back to build upon what his family began many years ago. Rick and his family are excited for the new opportunity at hand and look forward to once again sharing the high aspirations held for this company. Over the years, the Ferrante family has predicated its business upon producing only the finest quality product, supported with the utmost customer service. The Ferrantes look forward to once again earning an opportunity to let the product do all of the talking.
For inquiries or samples, contact Encore Sausage Company at 301-322-2242 or rick@encoresausage.com
16 n september 2015
FoodService Monthly
The Newsmagazine Foodservice Professionals Rely On
Derrick Davenport Is First Military Chef Named National ACF Chef of the Year
by Elena M. Clement, CEPC, AAC NCCA Executive Director
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he Nation’s Capital Chef’s Association (NCCA) returned from the 2015 American Culinary Federation (ACF) National Convention with the USA Chef of the Year from the DC chapter. Senior Chief Derrick D. Davenport, CEC, CEPC, MBA is the executive chef/enlisted aide, U.S. Navy for the Office of the Chairman Joint Chiefs of Staff. This is the first time a military chef has ever won this national award, which was first awarded in 1963. Unilever Food Solutions sponsored this competition.
management from Sullivan University, Louisville, Kentucky. He enlisted in the U.S. Navy in 2000, and served in Operation Enduring Freedom. Davenport has received several awards throughout his service, including Joint Staff/OCJCS Action Officer of the Month in 2009 and Best Dining Facility (DFAC) in the Afghan National Army. He competed in the 2012 International Kochkunst Ausstellung commonly referred to as the “culinary Olympics,” in Erfurt, Germany, where he received gold and silver medals. Most recently, Davenport received the title of Armed Forces Chef of the Year 2013, and Armed Forces Master Chef of the Year 2014. The festivities took place in Orlando where the theme was “Cook. Craft. Create.” More than 1,000 chefs, cooks, students and foodservice professionals attended the convention hosted by the ACF Central Florida Chapter. Attendees had professional development opportunities through seminars, cutting-edge demonstration and a trade show. During the fiveday event, chefs and culinary students faced off in ACF’s national competitions, demonstrating their culinary skills and leadership. Chefs Outreach to the
Community Day kicked off the national convention on July 30. Thirty volunteer chefs from around the nation worked with over 100 children from low-income families in the Orlando community to share culinary knowledge and nutrition information through hands-on demonstrations. Keynote speaker Dawn Sweeney, HAAC, president/CEO, National Restaurant Association (NRA), opened the educational sessions at Cook. Craft. Create. Sweeney spoke on the current state of the foodservice industry and the growth expected over the next 10 years, and how chefs are rising to the challenge to continue the growth of the culinary industry through mentorship, community involvement and demanding their consumer values be recognized throughout the food supply chain.
Orlando. Twenty-three chefs were inducted into this honor society for chefs and several foodservice professionals received awards. NCCA Executive Director Elena M. Clement, CEPC was inducted. Clement was sponsored by: William C. Franklin, CMC, AAC; David J. Longstaff, CEC, AAC; Thomas E. Peer, CMC, AAC and Curtis H. Eargle, CEC, AAC.
Elena M. Clement
David Ivey-Soto In addition, the 44th annual American Academy of Chefs (AAC) dinner was held during Cook. Craft. Create. at the Waldorf Astoria
Derrick D. Davenport Senior Chief Davenport, born and raised in Detroit, has an associate degree in culinary arts from Schoolcraft College, Livonia, Michigan; a bachelor’s degree in workforce education from Southern Illinois University, Carbondale, Illinois; and a master’s of business administration in hospitality
David Ivey-Soto (center) at the annual Fairfax County school breakfast where NCCA chefs cook and serve.
ACF National President Thomas Macrina announced at ACF Business Meeting at the ACF National Conference that NCCA member David Ivey-Soto, CEC, CCA, MBA will be the chair of the Chef & Child Foundation. The purpose of the Chef & Child Foundation, which was founded in 1989, is to foster, promote, encourage and stimulate an awareness of proper nutrition in preschool and elementary school children, as well as combat childhood obesity. The foundation funds programs which give instruction on nutrition and proper eating habits to school age children. The American Culinary Federation Education Foundation Chef & Child Foundation, Inc., focuses on the nutritional development of all of America’s children in all economic segments. All children need to learn how to cook and how to choose healthy foods. With many children living in homes with a single parent or with both parents working, children are cooking for their little brothers and sisters, and even for themselves and their parents.
Wheat to Web
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To order, visit our website www.hsbakery.com or call 800.769.2253 Variety, Service & Quality Family owned and operated since 1943 Our products are baked daily and delivered 5 days a week
18 n september 2015
The Newsmagazine Foodservice Professionals Rely On
FoodService Monthly
Congressional Seafood Holds 4th Annual FINvitational More than 200 chefs, restaurateurs, guests and press had the opportunity to take a day off … as they like to say “gone fishing.” While the wind blew through their hair, a deceptive sun pierced through a cloud cover and the smells of the Chesapeake Bay on the open water filled their nostrils. Congressional Seafood hosted its
4th Annual Hook, Line and Sinker FINvitational fishing expedition. The festivities began at Kentmorr Restaurant in Stevensonville as the boats took off at 1 p.m. The day-long adventure exposed attendees to the Chesapeake Bay, to challenges facing the local seafood industry, and the unpredictable work lives of local watermen.
One boat circled underneath the Bay Bridge and brought back a bountiful catch of rockfish (striped bass). The boat with the winning catch made by Harper McClure of 36½ inches early on … did not catch another fish. Of course there were the stories of the one that got away.
And the winner is … Harper McClure, Brabo ... 36½ inches!
The attendees came back to shore at the Kentmorr to find a crab and oyster feast, a Tiki Bar (of course), an oyster eating contest and live music from the Birddog and the Road Kings. It was a party for sure then.
FoodService Monthly
september 2015 n 19
The Newsmagazine Foodservice Professionals Rely On
Ankara Restaurant Gives a Lesson in Turkish Wines
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hen you look around the world of wine and taste what is being produced today … don’t go by what you tasted 15 or 20 years ago. Wine making, vineyard management and marketing are adding to the global experience in wines that were not long ago of the quality we demand as consumers and restaurants. But that is changing. Ankara is a Turkish restaurant just outside the Dupont Circle Metro on the south end. Jacob Cass, a talented bartender/wine/beverage manager, took on the task of developing a representative selection of Turkish wines to fit their customers’ tastes and to complement the menu. I was up for the task to have my first lesson from Jacob at the bar at Ankara … I learned that the wines are modest and I’ll be back to try them with the full menu. The wines are clean, well made and for the most part “old world.” There are over 1200 – 1500 varietals in Turkey, 30 are considered of the quality to make good wine … but you see the Chardonnays, Sauvignon Blancs, Pinot Gris, Cabernet Sauvignon, Cinsault, Malbec and many others being added to the vineyards. I tasted grapes like Narince, Emir, Kalecik Karasi that I had never heard of or tasted before. Wine of note that I tasted: • Cankaya Kavaklidere (white) • Well balanced, long fruit flavors feature in Turkey’s popular white wine. • Yakut Kavaklidere (red) • Bright, intense fruit flavors with moderate tannin structure. • Sevilen Kalecik Karasi (red) • Full bodied wine with dark fruit flavors, coffee and vanilla … ask for the wine with the rooster on the label.
Facts and Figures about the Turkish Wine Market • The total alcoholic beverage production inTurkey is 1,043 mio litres.
ankara 1320 19th St, NW Washington, Dc www.ankaradc.net • Wine consumption constitutes 7% of total alcoholic beverage consumption. The others are: Beer 86%, Rakı 4% and Vodka 1%. • Wine exports constitute 4% of total production and by volume is 2.7 mio litres and by value € 7.200.000 • Turkey ranks 6th in the world for grape production with 4.264.000 tonnes produced annually and is the 4th largest grape growing area after Spain, France and Italy. • In Turkey around 2% of total grape production is used for wine making. The consumption per capita is around 1 litre per annum.
Turkey Facts You May Not Know • Istanbul is the only city in the world located on two continents, Europe and Asia. In its thousands of years of history, it has been the capital of three great empires Roman, Byzantine and Ottoman. • The oldest known human settlement in the world is located in Catalhöyük, Turkey, dating back to 7000 B.C.The earliest landscape painting in history was found on the wall of a Catalhöyük
house, illustrating the volcanic eruption of nearby Hasandag. • The Turks introduced coffee to Europe. • The seven churches mentioned in the Book of Revelation are all found in Turkey: Ephesus, Smyrna, Pergamum, Thyatira, Sardis, Philadelphia and Laodicea. • Anatolia is the birthplace of many historic figures and legends such as the poet Homer, King Midas, Herodotus (the father of history) and St Paul the Apostle. • St Nicholas, or Santa Claus as he is know today, was born and lived in Demre (Myra) onTurkey’s Mediterranean coast. The village contains the famous Church of St Nicholas with the sarcophagus believed to be his tomb. • The first man ever to fly was Turkish. Using two wings, Hezarfen Ahmet Celebi flew from the Galata Tower over the Bosphorus to land in Usküdar in the 17th century. Knowing these facts now … is worth a toast to Jacob on my next visit to Ankara.
RAKI In Turkey, RAKI is the national drink and is traditionally consumed either straight but according to Jacob, most enjoy with with water on the side and then is mixed with an ice cube. The water causes RAKI to turn a milkywhite color. It is referred to as Lion’s Milk, a Turkish colloquial metaphor for a strong, courageous man.
20 n september 2015
The Newsmagazine Foodservice Professionals Rely On
FoodService Monthly
ASSOCIATION NEWS OCHMRA by Susan Jones, OCHMRA Executive Director
Reserve Your Space for OCHMRA Spring Trade Expo March 6, 7 2016 A tradition in Ocean City, the Annual Ocean City Hotel-MotelRestaurant Association Spring Trade Expo coming March 6, 7 2016 is the place to be seen. This show caters to the hospitality and foodservice industries. Attendees, largely from the Mid-Atlantic States, include hotel, motel, bed and
breakfast owners and managers, campgrounds, restaurant owners and managers and catering companies as well as hospital, school cafeteria and nursing home purchasing agents. At this show you can: • Build your business in the MidAtlantic area including the resorts of Delaware, Maryland and Virginia. • Introduce your company to thousands of buyers in just two days. • Solidify relationships with current customers.
DePalo & SoNS INtroDuceS
• Strengthen your bottom line by taking advantage of one of the most affordable shows around. • Experience cooking demos by some of the top chefs in the region.
Liz Fitzsimmons Named Exec. Director of Maryland Office of Tourism Development The Maryland Office of Tourism Development has filled an important leadership role with the appointment of Liz Fitzsimmons as the new executive director, a position which had been vacant since February. Fitzsimmons had been the assistant director of advertising and communications and has served in the Office of Tourism for twenty years.
Board Member Spotlight: Annemarie Dickerson
a New aPProach to reStauraNt SuPPly •Providing a level of service to the small to midsize operator that a multi-unit national chain receives. •Product available for call ahead pick up or delivery. •Please visit our brand new 60,000 sq. ft. facility.
Past president Annemarie Dickerson continues to remain an active voice with the OCHMRA. Serving as president from 1999-2000, she grew up in the lodging business. In 1972, her father, Kenny Baker, purchased the Francis Scott Key when it had 60 rooms. After graduating from Roanoke College in 1989, she landed in NYC to follow a path in acting. However, she ended up working at the New York Marriott Marquis and later the Greenbelt Marriott where she met her husband, Jim. Her passion for hospitality led her back to her roots. She and Jim have
made many changes to the property, with the next addition of eight vacation homes coming this winter, the total room count will be up to 240. Annemarie and Jim have three kids, Peyton, 20, Ross 17 entering 12th grade and Riley 16 is entering 11th grade.
Member Highlights Condolences to Mark Elman and family, Clarion Fontainbleau, on the loss of his mother. Welcome to Dorette Rynkiewicz, new catering and convention services assistant at the Clarion Fontainbleau. Congratulations also to Clarion’s Jaque Bradbury on her promotion to Director of Catering and Convention Services, and Quentin Mellinger, new Catering and Convention Service Manager. Congratulations to the Frank and Viola Candeloro, Ocean Terrace Apartments, for 40 years of Ocean City hospitality. Welcome Chloe Mckenna, Front of House Manager at Peaky’s Rooftop Restaurant. Welcome to the Marisa Kossakowski, new sales manager at the Ocean City Convention Center. Congrats to Ira Kalbrosky, Kalbrowsky Associates, on the birth of his first grandson. Fagers Fine Dining is now offering a new fine dining van available for parties of 6 to 14. Call 410-524-5500 for reservations or more informationperfect for your hotel guests.
Family
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9101-B yellow Brick rd. Baltimore, MD 21237 www.depalo.com 410-483-1900 • 800-552-9588 Dusty Lockhart, ThreeLockharts Communications, and husband Stefano Frigerio, executive chef at Fiola, joined in the fishing festivities of Congressional Seafood’s 2016 Finvitational.
FoodService Monthly
The Newsmagazine Foodservice Professionals Rely On
september 2015 n 21
FSM PEOPLE Vine Guy Greenberg Adds Washingtonian to His Wine (News) List Scott Greenberg has taken on a new writer’s wine gig: Wine Writer/ Blogger for Washingtonian magazine. In addition to his weekly show on WTOP Radio Wine of the Week, he will now have a bi-weekly online column “If You Go Here, Drink This … ” Greenberg will also appear in print from time to time with winerelated features. His first Drink This column features suggestions for the renowned Indian restaurant Rasika in Washington. Rather boldly, Greenberg suggests wines that are thoughtful and sometimes surprising. For the palak chaat, he suggests the 2013 St. Cosme “Little James Basket Press” White ($11 a glass; $44 a bottle) from the Rhone Valley. For the chicken biryani, he opens the wallet as well as the palate. The 2012 Sine Qua Non “In the Abstract” is his choice but as he says at $295 a bottle, “it ain’t cheap.” Take a look-see and compare your notes with his. It looks (tastes) like it could be a fun journey.
Travis Hearne Takes Over the Kitchen at L’Enfant Café A staple of the Adams Morgan neighborhood, L’Enfant Café announced the launch of a fresh menu and happy hour specials at the 12-year-old restaurant. Owners Christopher Lynch and Jim Ball have tapped Chef Travis Hearne to oversee the kitchen and assist with the opening of a second restaurant this fall, just around the corner from their L’Enfant Café. In the meantime, Chef Hearne has added a selection of main plates, starters, salads and cheese and charcuterie to the French menu. As so many chefs do, Travis Hearne grew up cooking with his grandmother. He was running the kitchen of his grandmother’s boarding house by the time he was ten-years-old. Chef Hearne joins L’Enfant after moving back to Washington and working as a chef for the Inn at Little Washington and Passion Food Hospitality.
Scott Greenberg
Jonathan Dearden
Jonathan Dearden Named Executive Chef at Ardeo+Bardeo Ashok Bajaj announced Jonathan Dearden’s appointment as the new executive chef of Ardeo+Bardeo in the Cleveland Park neighborhood of Washington. Dearden’s restaurant experiences have taken him from Florida to the Windward Island of St. Lucia and New York. His culinary path includes staging at Michelin-starred restaurants including Alinea Restaurant in Chicago, Nobu Miami Beach, and Cakebread Cellars in Napa Valley.
Alexandria Restaurant Partners Names Lisa Marie Frantz Executive Chef of The Majestic Cafe David Clapp and Dave Nichols of Alexandria Restaurant Partners (ARP) have announced the appointment of Lisa Marie Frantz as executive chef of The Majestic Cafe in Alexandria. Frantz brings over eight years of experience helming top kitchens, to her role as executive chef of the 83-year-old establishment. She will work under the direction of ARP’s Corporate Executive Chef Graham Duncan to serve classic dishes with a Southern twist, with a big emphasis on what’s local and in season, sourced within the great Commonwealth of Virginia whenever possible. New additions for the late summer menu include Red Hot Peanut Pork Candy, roasted pork belly, Virginia peanuts and hot honey; Chicken Fried Quail, served on a waffle with sawmill gravy, maple syrup and fried sage; Papa Weaver’s Pork Chop with corn
Lisa Marie Frantz
pudding, collards and a CocaCola barbeque glaze, as well as the Pecan Crusted Pan Fried Trout with roasted vanilla sweet potatoes. Originally from Northern California, Frantz fondly remembers growing up running around her father’s butcher shop, and grilling every night in the summer. Realizing her first career choice – graphic design – was more of a hobby, Frantz pursued culinary studies at Le Cordon Bleu in Scottsdale, Arizona. Earning her Associates Degree in 2008.
Frantz moved to Washington, DC in 2008, to assist in opening Founding Farmer’s flagship restaurant. Then in 2012, Frantz was appointed executive chef at Farmers Fishers Bakers, Farmers Restaurant Group’s next project at the Georgetown Waterfront. Most recently, she served as executive chef at Brickside Food & Drink in Bethesda, Md., from 2013 to July 2015. ARP’s Corporate Executive Chef Graham Duncan is pleased to be reunited in the kitchen with Lisa Frantz, “Bringing Lisa to take over the top spot at The Majestic Cafe is a huge win for us. Based on working with Lisa in the past, I know she is one of the strongest scratch cooking chefs around. She is passionate about taking a farm fresh approach and supporting local food traditions. The Majestic Cafe is in good hands with her leading the kitchen; we can expect great things to come.”
22 n september 2015
FoodService Monthly
The Newsmagazine Foodservice Professionals Rely On
WHINING ’N DINING
30 Chefs + 30 Farms = Tantalizing Dishes!
O
n Monday, October regional distilleries and 5 at 6:30 p.m., the farm fresh ingredients. 6th Annual Farm F2C also boasts a foodto Chef Culinary lovers raffle that includes Competition — the culinary classes, fine coolest event evah for food wine and a “year of enthusiasts, kicks into gear dining” from 12 of the at a new location – The best restaurants, and a B&O Railroad Museum. Live Auction for a sixThirty of Baltimore’s course dinner prepared by RANDI ROM talented chefs partner by six of the Farm to with local farms to create Chef chefs! New this year fresh, innovative and way tasty is the Sensory Sleuths Taste Buds dishes. The chefs battle it out to Challenge. Guests can experience win — and — these culinary artists first-hand how DoT students learn will go head-to-head for your vote about the elements of taste (sweet, to win the People’s Choice award. sour, salty and bitter) with a special Seriously people — this is so the sensory flavor taste test. YOU. best foodie event. (There, I said MUST. GO! Here are the deets: it! Foodie Foodie! Foodie!) Farm Date: Monday, October 5 to Chef is the signature fundraiser Time: 6:30 pm for Days of Taste* (DoT) a notLocation: B&O Railroad Museum, for-profit program that brings 901 West Pratt Street together professional chefs, farmers Complimentary on site parking and volunteers in the community Tickets: with elementary school children to Advance online sales: inspire them to enjoy healthy eating. $95 through September 7 The discovery-based program After Labor Day: $110 introduces students to the elements Tickets will not be sold at the of taste and teaches them about door food’s journey from farm to table Purchase Tickets: through hands-on (and taste buds www.FarmtoChefMD.com on) activities. For more information contact: Julia Child, the original Days of FarmtoChefMD@gmail.com or Taste spokesperson said, “In this call 410-244-0044 age of fast and frozen food, we want to teach school children about real Participating Chefs food — where it’s grown and how it’s produced — so they can develop Atwater’s • B&O American Brasserie • Baldwin’s Station • an understanding and appreciation of how good, fresh food is supposed Baltimore Bartenders’ Guild • Beej Flamholz LLC • Birroteca to taste.” Since Days of Taste was • Bistro RX • Café Cito • Chef’s introduced in Baltimore in 1998, Expressions • Copper Kitchen • thousands of students have had the opportunity to realize for themselves Elkridge Furnace Inn • Dooby’s that fresh food, good taste and good • Farmstead Grill • Gertrude’s • Herb and Soul • Hersh’s • Jokers health go together – naturally. ’n Thieves • Laurrapin • Maggie’s Each chef meets with their farmer Farm • Petit Louis Bistro, Columbia and uses a farm ingredient to create • Plantbar • Portalli’s • Slainte a savory, vegetarian, or sweet dish. • Stratford University • Ten Ten In addition to the chefs’ creations, American Bistro • The Charmery top mixologists partner with farms • The Classic Catering People • to create innovative drinks using The Corner Pantry • The French premium quality spirits from
Kitchen • Waterfront Kitchen • Wit & Wisdom • Woodberry Kitchen • Vandiver Inn
Participating Farms BaltimOrganic • Brad’s Produce • Buppert’s Farm • Catoctin Mountain Farm • Cherry Glen Farm • CityHydro • Crow Farm • Deer Meadow Farm • Flying Plow Farm • Gather Baltimore/Hamilton Crop Circle • Grand View Farm • Gravel Springs Farms • Gunpowder Bison & Trading Co. • Hedgeapple Farm • Hollywood Oyster Company • Hooper’s Island Oyster • Kilby Cream • Love Dove Farms • Ollie’s Fresh Picked • One Straw Farm • P.A. Bowen Farmstead • Prigel Family Creamery • Prosperity Acres • Rare Opportunity Farm • Richardson Farms • Rumbleway Farm • Sassafras River Beef • Shepherd’s Manor Creamery • Springfield Farm • The Contented Rooster Farm • Third Way Farm • Three Springs Fruit Farm • Whistle Pig Hollow, LLC.
Opening This Month The Falafelicious Food Stand is opening at 3721 Boston St at The Shops at Canton Crossing in the spot previously occupied by the Farmstead Shack. After serving as a Regional Manager with Creekstone Farms and stints at Kooper’s Tavern and Manor Tavern, Bill Irvin got the inspiration for a falafel restaurant after visiting Paris. “There’s a global demand for healthy eating options—people realize that they have to eat better. No restaurants are focusing on falafels – they’re just one option on a menu,” said Irvin. Falafelicious will serve traditional falafel with a build-ityourself menu—you can choose a base of pita, salad, wrap or rice. Irvin, who is looking to expand his idea into multiple locations, knows that the restaurant industry is filled with very hard working people
who work long hours – and he appreciates that. Irvin told us, “You have to keep employees happy— people need a break.” In addition to their hourly wage, my employees will receive a monthly massage at The Four Seasons Harbor East. EatFalafels.com Langermann’s, B-town’s place to go for Southern-inspired cuisine (think shrimp & grits, maple rubbed pork chops and Frogmore stew) announced the opening of The Porch @ Langermann’s. The area in front of the restaurant used to be a parking turn around— well ... that’s history. The large, brick porch will offer lots more tables, heated umbrellas and fire pits. Langermann’s will also offer complimentary wine tastings paired with food, and live entertainment. Langermanns.com Baltimore’s own Sarah Simington, who currently appears on the second season of NBC’s Food Fighters is opening a second Blue Moon Café at 1024 Light Street in Federal Hill. The original restaurant in Fells Point usually has lines out the door, especially weekends when they’re open 24 hours a day. BlueMoonBaltimore.com
Coming Soon The Mutiny Pirate Bar and Island Grille is opening a second location in historic old town Ellicott City in the Taylors’s Antique mall building on Old Columbia Pike. Look for a large rooftop deck with an amazing view of the skyline and “the largest rum collection in a restaurant east of the Mississippi.” (per executive pirate Steve Wecker). There will be seating for 140 with an additional 50 seats outside. MutinyPirateBar.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.
FoodService Monthly
Balti-MORE
september 2015 n 23
The Newsmagazine Foodservice Professionals Rely On
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the micro green business. City Hydro has a very active Instagram account @CityHydro – check it out. 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-doesit.com or visit www.dara-does-it.com, Twitter and Instagram: @daracooks Listen to her Dining Dish radio program on Baltimore Internet Radio.
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24 n september 2015
The Newsmagazine Foodservice Professionals Rely On
FoodService Monthly
THE LATEST DISH
Northeast DC Heats Up Food Scene with Ivy City Smokehouse
I
vy City Smokehouse continues to expand as will be the latest Twisted Horn cocktail bar operation to open in in Petworth and a Hank’s Northeast DC in this Pasta Bar in Alexandria emerging neighborhood. are both slated for fall The market is slated to openings. open this month, across the street from ProFish, Opening Updates which is part of a grand Tadich Grill at 10th plan since the seafood they by Linda Roth & Pennsylvania Ave, NW will be smoking in their will open at the end of the gigantic smoker comes month ... Succotash at National from ProFish. The plan is to also Harbor is slated for end of the eventually open a restaurant on the month as well … L’Hommage Bistro second level with an outdoor patio. Francais from Hakan Ilhan (Pizza The partnership consists of ProFish Autentica, al Dente, Alba Osteria) owner Greg Casten, Tom Lyden is slated for beginning of the month (former professional fisherman), at 450 K Street NW at Mount Ronnie Goodman, a chef who Vernon Triangle. It will also include used to own My Brother & Me L’Hommage Bakery, which will in downtown DC along with his serve both grab-and-go and made-tobrother Craig. Now Ronnie is the order sandwiches. He’s also working smoke-master. on opening Ottoman Taverna, a Stanford Grill plans to open mid- Turkish restaurant, next to Alba. A March 2016 opening is planned. month in Rockville on Tower Oaks Blvd. Blueridge Restaurant Group opened the first one in Columbia, Quick Hits Md. The Rockville location will Shake Shack slated to join feature an on-site bakery for freshly matchbox and Sugar Factory at baked breads, as well as a sushi bar. Pentagon Row in Arlington … Will The restaurant is big, seating 304, Boston Chef Michael Schlow add to which includes 30 at the bar and 34 his DC empire (Tico on 14th Street in the PDR. The expansive outdoor NW and The Riggsby in Carlyle patio (surrounded by green, not Hotel in Dupont Circle) with one of pavement) seats a whopping 94. It his existing concepts at the site on will be open daily for lunch, dinner K Street where Kushi was? ... More and Sunday brunch. SW Wharf news: Mike Isabella and fellow Top Chef alum Jennifer Chef/owner Jamie Leeds plans Carroll plan to open a Frenchto open Hank’s on the Water, the Mediterranean seafood restaurant fourth restaurant in her Hank’s there … Dave & Buster’s plans to Oyster Bar empire in the new DC open restaurants in Capitol Heights, development in Southwest – The Md. and in Springfield, Va. by year’s Wharf. It will be a big Hank – 120 end. seats inside and 60 outside. It will be seafood-centric. A Q4 2017 The Sovereign, a new Belgian opening is targeted. Her empire beer bar and restaurant will open
in Georgetown in the alley where Champions Restaurant & Sports Bar and Blue Gin used to be. The 131-seat, two-level bistro is owned and operated by Neighborhood Restaurant Group (NRG), therefore its beer list is brought to you by NRG beer expert Greg Engert. It will feature Belgian beers from smaller producers. The menu is care of executive chef Peter Smith, formerly of PS7 in Penn Quarter. The bar will include 50 drafts and more than 200 bottles. A Q4 opening is planned.
Just Opened Mad Fox Tap Room opened in Glover Park where Town Hall was… Alfa Piehouse, a QSR serving breakfast and lunch, opened at 1750 H Street NW. It’s in conjunction with one of Greece’s high profile celebrity chefs, Argiro Barbarigou, an author of nine cookbooks who makes frequent appearances on Greek TV for the restaurant. They focus on vegetarian (savory) hand pies, with a big breakfast menu. It also offers coffee and desserts, including – what else -- a classic baklava. West Coast coffee chain Philz Coffee from the other side of the country has plans to open in Adams Morgan, as well as Capitol Riverfront neighborhood in the Arris apartment building at the corner of 4th and Tingey streets SE. A Q 1 2016 opening is planned.
Chef & GM Update Lisa Marie Frantz has been appointed executive chef of The Majestic Café at 911 King St in Alexandria by David Clapp and
Dave Nichols of Alexandria Restaurant Partners (ARP). She will work under the direction of ARP’s Corporate Executive Chef Graham Duncan … Chef Sean Kinoshita, has been named by BlueRidge Restaurant Group to head the kitchen at Stanford Grill on Tower Oaks Blvd in Rockville. Previously, he was executive chef at Tao Asian Bistro, in Las Vegas ... Swiss pastry and culinary arts chef Christian Haug has been named Head Baker at Stanford Grill … Patrick Desotelle was named general manager at Stanford Grill. Previously, Patrick worked at Le Diplomate and for Jose Andres’ ThinkFoodGroup. Doron Petersan, will open Fare Well in the Atlas District at 406 H Street NE in Q3. Her creds are solid as she also owns Sticky Fingers in Columbia Heights and is a twotime Cupcake Wars winner on Food Network. Fare Well is a vegan bakery that will serve breakfast, lunch and dinner … with a full liquor license. Tony Conte, now a chef/owner, plans to open Inferno Pizzeria Napoletana in Gaithersburg near his home serving pizza similar to pizza served near his ancestors’ Naples, Italy home. Tony, formerly of The Oval Room, has already gained the Vera Pizza Napoletana designation for his pies in the 40-seat pizzeria complete with a wood-burning oven. 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
Tasty bytes at foodservicemonthly.com
FoodService Monthly
The Newsmagazine Foodservice Professionals Rely On
september 2015 n 25
Earls Kitchen + Bar Opens Mid-October in Tyson Corner Center
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arls Kitchen + Bar, the Vancouver, Canada based upscale-casual eatery, opens on the newly constructed plaza level of Tysons Corner Center in mid-October. The Tysons restaurant will be Earls’ sixth in the United States. Earls is named for the founder, Montana native Leroy Earl (Bus) Fuller and his son, CEO Stan Earl Fuller. Hence, the name is Earls. Recently Beverage Director
Cameron Bogue, a Portland native recruited from Daniel Boulud’s Restaurant Group in 2011, met with media and bloggers to show off an array of premium craft cocktails. One of the favorite cocktails of the group was the Earls Bees Knees … a citrusy gin-based cocktail made with house-made honey syrup, fresh squeezed lemon juice, Hendrick’s gin, Cointreau and Angostura bitters.
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26 n september 2015
FoodService Monthly
The Newsmagazine Foodservice Professionals Rely On
National Food Safety Month Highlights Restaurant Industry Best Practices Food can take some crazy twists and turns through
Food can take some crazy twists and turns through your operation, so it’s your your operation, it’s so your responsibility to make responsibility to make sureso it does safely.
sure itthrough doesthe sofivesafely. Navigate weeks of National Food Safety Month and learn how to let it flow through the flow of food. Topics include: Receiving, Storage, Thawing Navigate throughand theService. five weeks of National Food and Holding, Preparation, Safety Month and learn how to let it flow through the flow of food. Topics include: Receiving, Storage, Thawing and Holding, Preparation, and Service.
GE
G and HOL AWIN DIN TH G
SE
NG VI
STORA
PARATION PRE
RE CE I
is always a top priority for the country’s one million restaurant and foodservice establishments,” said Phil Kafarakis, Chief Innovation & Member Advancement Officer for the National Restaurant Association. “Every September, we look forward to highlighting the industry’s commitment to food safety education. This year, we are excited to share a variety of new resources with vital food safety tips and best practices.” For the fifth consecutive year, NFSM is sponsored by SCA, maker of the Tork brand of Away-fromHome professional hygiene products in North America. “SCA is proud to sponsor National Food Safety Month,” said Suzanne Cohen, Foodservice Marketing Director, with SCA’s North American Away From Home Professional Hygiene Business. “The
ICE RV
T
o spotlight the restaurant industry’s ongoing commitment to food safety, the National Restaurant Association (NRA) announced this year’s National Food Safety Month (NFSM) theme will be “Let it Flow,” focusing on the flow of food through a restaurant. NFSM, held annually in September, was created in 1994 by the NRA to heighten awareness about the importance of food safety education. The NRA offers free resources for foodservice industry professionals and this year will highlight tips for a number of food safety topics including receiving, storage, thawing and holding, preparation and service. For more information and resources on NFSM, visit: FoodSafetyMonth.com. “With our industry serving 130 million meals daily, food safety
Let It Flow
Let It Flow
© 2015 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. ServSafe® and the ServSafe logo are trademarks of NRAEF. National Restaurant Association® and arc design are trademarks of the National Restaurant Association.
Week 1
RECEIVING Live Shellfish
(including oysters, mussels, clams, and scallops)
Receive at an air temperature of 45°F (7°C). Then cool them to 41°F (5°C) or lower within four hours.
Shell Eggs
Shell eggs can be received at an air temperature of 45°F (7°C) or lower.
Shucked Shellfish
Shellfish removed from their shells must be received at 45°F (7°C) or lower. Then cool to 41°F (5°C) or lower within four hours.
Milk
Receive at 45°F (7°C) or lower, but cool it to 41°F (5°C) or lower within four hours.
Frozen Food
Frozen food should be frozen solid when it’s received.
Let It Flow
© 2015 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. ServSafe ® and and arc design are trademarks of the ServSafe logo are trademarks the National Restaurant Association. of NRAEF. National Restaurant Association®
Week 1 Activity: DENIED!
be rejected when the item that should Place an X next to y. receiving a deliver
45°F (7°C)
45°F (7°C)
Clyde’s Will Hold 17th Annual Clyde’s Handwashing Competition Clyde’s holds its 17th Annual Handwashing Competition in September throughout its 14 restaurants during Food Safety Month. Over 300 employees will compete to form teams that will participate in the finals at the end of the month. Teams of four (front and back of the house are eligible) have to pass an oral examination answering random questions about food safety as well as a handwashing exercise that measures the time washed and the “cleaning” results under a black light. The winning restaurant teams plus worthy “wild card” teams compete at the finals. Katherine Boyle, assistant general manager at Clyde’s of Gallery Place, produces the event for Clyde’s. The 2014 winning team from Clyde’s Mark Center in Alexandria won $1,200 cash that was given at the completion of the judging. Claude Andersen, corporate operations manager for Clyde’s, told the teams and guests at the awards presentation that the knowledge gained and the food safety practices demonstrated in a company-wide event makes the Clyde’s customer the “ultimate winner.”
X Shucked Shellfish 50°F (10°C)
Frozen Solid
X
X 50°F (10°C)
Partially Frozen
are ® and the ServSafe logo n. reserved. ServSafe n (NRAEF). All rights s of the National Restaurant Associatio n Educational Foundatio trademark Restaurant Associatio t Association® and arc design are © 2015 National National Restauran trademarks of NRAEF.
month helps to recognize the commitment to food safety in all areas of foodservice operations.” New training tools and resources are available for National Food Safety Month including activities, posters, infographics and videos. To join the conversation, follow @ ServSafe on Twitter and use the hashtag #FoodSafetyMonth
Clyde’s features handwashing during National Food Safety Month.
FoodService Monthly
september 2015 n 27
The Newsmagazine Foodservice Professionals Rely On
FOOD SMARTS
Don’t Fall in Love with Your Menu … For Real
W
e have several health department to clients in the make her menu smaller. beginning phases The problem here was that of opening a food this really, really lovely establishment. We can client was really in love assist those in this phase with every menu item. for regulatory compliance I managed to convince with food safety training, the client to let me try TIPS training and the to eliminate some of the intimidating Hazard menu items to make it by Juliet Bodinetz Analysis Critical Control smaller so it could be Points (HACCP) writing approved. It was still too process. We need their HACCP plan big and was declined by the local so that the preparation of their food health department. Finally, they dishes from their menu matches approved her menu. I was surprised their actual preparation process. I because the approved version was always ask them two things: First, bigger than the menu that I had for their menu so I can provide a turned in and declined. We redid price quote; and second, “When the HACCP plan to correspond are you opening?” Sometimes, they with her approved menu. It was answer, “I am still working on the declined. I spoke to the local health menu and will send it to you when department and it was confirmed completed.” “Great,” I respond, and that changing the format of the then I ask again, “When are you HACCP plan didn’t change the fact opening?” I get very surprised when that her menu was too big and that they answer, “in the next week or there was not sufficient space for her so. When I get this HACCP plan food ingredient refrigeration storage. done.” They told me that they can only Your menu is your business, and make suggestions and cannot dictate dictates every aspect of how you run that an owner removes items from your business. the menu. But I can. I had to tell her bluntly, that being in love with her menu was stopping her from Where to Start? opening her business. Your menu determines how to lay Because her menu was so out your kitchen. If you are going to humongous, there were a gazillion hot hold food, do you have enough ingredients involved and no matter equipment for the required amount? how many different ways it could If you are going to serve buffet style, be presented in a HACCP plan, it do you have the right equipment? wasn’t going to change the fact that Do you have enough refrigeration she didn’t have enough storage for storage for all the menu ingredients her ingredients for this many dishes. on your menu? I put her in contact with a I had a client who was so in love wonderful chef with 30 years of with her menu that she was unable corporate experience to serve as a to let go of some menu items. She consultant. The three of us went to also had the most extensive menu her establishment to see the layout I’ve ever seen. We were contracted in person. Construction was still by her to write her HACCP plan. going on. Her walk-in was the only The architecture plans were thing that had been completely submitted by the architect firm and installed. This walk-in was the we submitted the HACCP plan to smallest one either of us had ever the regulatory agency. Whoops … seen. She could see in person that it the HACCP plan was not approved. was very small as well. We worked with her as did the The chef consultant worked on
her menu extensively to streamline and eliminate many dishes and ingredients. He worked hard to make her happy with her smaller menu and so that she could feel like she still owned it. He was marvelous in that he was able to look at her menu and cross utilize the same ingredients for many of the dishes on her menu. Using this smaller menu with cross utilizing the same ingredients in various dishes on her menu serves several purposes. The first is to get her menu and the corresponding HACCP plan approved. Secondly, she is going to save money. She will have to order less ingredients, which will result in less potential food wastage. Additionally, her cooks are going to appreciate this smaller menu. The prep work required with the bigger menu was going to be a logistical nightmare for her cooks as well as a higher financial cost to her for the
higher amount of labor costs involved.
Bottom Line The smaller menu and cross utilization of ingredients means my lovely customer is going to open for business, save on food costs, have less food waste, and lower her labor costs due to less labor intensive dishes. This translates to my lovely customer being able to earn profits. 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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28 n september 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 14th Café 202-588-0695 www.14scafedc.com 1416 14th St NW Washington DC 20005 Signage is up for a new eatery that will be called 14th Cafe in Washington. The menu will serve Chinese cuisine with no ABC. Contact number listed 202-588-0695 is for this location. Chaps Pit Beef Bob Creager 410-483-2379 www.chapspitbeef.com Catonsville MD 21228 An employee at Chaps Pit Beef confirmed the owner would be opening a new eatery located a to-be-announced space at Catonsville, Maryland 21228. The menu serves pit beef, turkey and pork as well as BBQ chicken ribs and home-style sides. Contact number listed 410-483-2379 is for Bob Creager, the owner at the original location. Pop’s Market Josh Wright 804-338-4540 www.popsongrace.com 417 E Grace St Richmond VA 23219 A new restaurant and market called Pop’s Market will be opening in Richmond. The restaurant will be 2,900 sqft and will feature a menu of light items such as sandwiches, seafood, bread and other prepared foods. In addition, the market side of the restaurant will feature fresh meat, bread, dairy, sauces and produce and will only sell what they use to cook at the restaurant. Contact number is 804-338-4540. Restaurant Chris Tsui 804-288-8801 chris.tsui@eatrestaurantpartners.com 1300 N Blvd Richmond VA 23230 A new restaurant will be opening in the Scott’s Addition area of Richmond. The restaurant owner, who has yet to disclose the restaurant’s name or concept, has confirmed that the restaurant will open in early 2016 and that the restaurant will have a patio, a bar, serve lunch and dinner, and be more fast casual than full-service. Contact number 804-288-8801 is for Osaka Sushi, which shares the same owner. Declaration Alan Popovsky 202-872-8700 info@declaration.com www.declarationrestaurant.com 804 V St NW Washington DC 20001 An employee at Teddy & the Bully Bar confirmed the owner would be opening a new eatery called Declaration in Washington. The eatery will be a friendly eatery. The menu will focus on farm-to-table cuisine that will include gourmet artisan pizzas, pasta and fresh, creative salads.
The Newsmagazine Foodservice Professionals Rely On Contact number listed 202-872-8700 is for Teddy & the Bully Bar. Takoda Ryan Seelbach and Eric Lund 202-670-1730 715 Florida Ave Washington DC 20002 Ryan Seelbach and Eric Lund, owners of The Huxley, announced plans to open a new eatery called Takoda in Washington. Takoda, an American restaurant and yearround rooftop beer bar, is expected to open in September. Contact number listed 202-670-1730 is for The Huxley. The Greene Turtle Sports Bar & Grille Jerry Mazurowski 443-661-4298 thegreeneturtle.com 4301 Chantilly S/C Drive Chantilly VA 20151 A new location of The Greene Turtle Bar and Grille will be opening at 4301 Chantilly Shopping Center, in Chantilly Virginia 20151. The bar and grill serves a full menu of appetizers, lunch options, full dinner entrees as well as kids meals and desserts. In addition there will be full ABC. Contact number 443-661-4298 is for the restaurant’s general manager. Mod Pizza Scott and Ally Svenson 888-770-6637 www.modpizza.com 180 Maple Ave W Vienna VA 22180 Sources confirm that a new location of MOD Pizza will be opening at the Vienna Shopping Center. 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. Contact phone number listed 888770-6637 is for Scott and Ally Svenson, pwners at the headquarters at 12011 NE First Street, Building C, Suite 202, Bellevue, WA 98005. The Hound’s Tale of Fresh Bites and Great Spirits Don and Geri Pratt 757-221-6676 515 Prince George St Williamsburg VA 23185 The Hound’s Tale of Fresh Bites and Great Spirits is a new restaurant opening in the Griffin Arms Building. The restaurant will combine elements of a bar, restaurant and tavern, with food and drinks in an affordable price range. Contact number 757-221-6676 is for Aroma’s also in Williamsburg, which shares the same owners. Espita Mezcaleria Josh Phillips 9th and N St NW Washington DC 20001 A new eatery called Espita Mezcaleria will be opening in early fall. According to the liquor license, the eatery will be a full-service, high-quality restaurant with a bar specializing in Mexican cuisine and serving breakfast, lunch, dinner and late night fare. Seating inside is 88, with the sidewalk cafe having seating for 58. Chaia Bettina Stern and Suzanne Simon 202-352-6645 www.ChaiaDC.com 3207 Grace St NW Washington DC 20007 A new eatery called Chaia will be opening in September. At this time the owners have a stand at the local farmers markets. Chaia will offer five types of vegetarian tacos daily, up from three available at the markets. Weekend brunch will include scrambled eggs on the tacos and, eventually, chilaquiles. Contact number listed 202-744-7010 is for Bettina Stern, the owner, her personal cell phone. Sehkraft Beer Garden and Haus Devin Hicks 703-536-5040 925 N Garfield St Arlington VA 22201 A new brewpub called Sehkraft Beer Garden and Haus will
be opening at latest by mid-September. The brewpub will feature a 10-barrel brewing system. It will feature a total of 10 house brews and 30 guest brews from other breweries on tap. In addition, the brewpub will feature serve bites from its kitchen and will feature live music. Contact number 703-536-5040 is for the Westover Market which shares the same owner. Oishi Sushi King Miyuki Lin 757-561-0102 3044 Richmond Road Williamsburg VA 23185 A new location of Oishi Sushi King is coming to Williamsburg. The 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. Contact number 757-561-0102 is for original location. Stoplight Café Barbara Given 405 Brook Rd Richmond VA 23220 Stoplight Cafe will be opening in Richmond. The shop will specialize in house-made gelato and soft-serve ice cream. In addition, it will serve breakfast and lunch items. Hazel Rob Rubba 202-835-8353 808 V St NW Washington DC 20001 Hazel is a forthcoming restaurant and bar from the NRG restaurant in Washington. The menu will serve progressive American cuisine with full ABC. Contact phone number listed 202-835-8353, is for the Neighborhood Restaurant Group at 1323 Connecticut Ave NW, Washington, DC 20036. Passenger Tom Brown 202-450-2216 1539 7th St NW Washington DC 20001 Sources report Tom Brown signed a lease on a two-story in Washington and plans to reopen the Passenger in February 2016. The eatery will serve American pub fare with full ABC. Contact number listed 202-450-2216 is for Tom Brown, at Slipstream. Tom is currently consulting on drinks at Slipstream. Joseph A. Magnus and Co. Jimmy Turner, Dave Scheurich, Brett Thompson 703-822-5699 www.josephmagnus.com 2052 West Virginia Ave NE Washington DC 20002 A new distillery and tap room called Joseph A. Magnus & Co will be opening in Washington. At this time the menu is being developed. Contact number listed 703-822-5699 is for Brett Thompson, at his other eatery Pork Barrel BBQ. Secret Chopsticks N Fort Myer Dr Arlington VA 22209 A new Chinese restaurant that bills itself as healthy, tasty and fancy is coming to the Turnberry Tower Building. The restaurant, called Secret Chopsticks, is slated to open in September. The restaurant’s menu is yet to be disclosed but we do know that the restaurant will have room for 120 seats with outdoor seating available. Virginia Distillery Company Gareth Moore 434-325-1299 www.vadistillery.com 299 Eades Lane Lovingston VA 22949 We previously reported that Virginia Distillery Company would be opening a tasting room near their distillery in Lovingston this fall. We now know that the name of the distillery’s CEO is Gareth Moore. The tasting room will be open to the public and customers can also get a tour of the 15,000 sqft production facility. In addition, whiskey tastings will be offered in conjunction with the tour or customers can stop by for walk in tasting. Contact number for the distillery is 434-325-1299.
FoodService Monthly 619 Cantina 757-967-9607 800 Battlefield Blvd Chesapeake VA 23322 A second location of 619 Cantina is coming to the Milwood Plaza Shopping Center. The restaurant, which is slated to open by late 2015 will feature a full bar, as well as a Southwestern menu. Contact number 757-967-9607 is for original location. Soup Up Donna Henry 202-909-0030 donna@soupup.us www.soupup.us 5001 Wilson Ln Bethesda MD 20814 An employee at Soup Up DC confirmed the owner would be opening a second location inside the PeriPoint Building. The menu serves soups, made with locally grown vegetables, herbs and spices and without pork, additives, preservatives, dairy, butter or oil. The items available include vegan, non-vegan and gluten-free selections of American, Spanish, Asian, Caribbean and Mediterranean cuisine. Contact number listed 202-909-0030 is for the original location. Cava Grill Ted Xenohristos 303-309-9090 info@cavagrill.com www.cavagrill.com 8515 Fenton St Silver Spring MD 20910 Cava Grill is a new eatery location that is planning on opening in early 2016. The new eatery will be located in Silver Springs. Cava Grill is a sister restaurant to Cava restaurants and will be their second fast-casual dining location. Cava Grill will have an assembly line setup, allowing patrons to pick and choose what they want on their souvlaki and pita sandwiches. Contact information is for Cava at 9713 Traville Gateway Dr in Rockville, Md. Brickhouse Jeffrey and Christina Edwards 410-250-2337 7456 Gumboro Rd Pittsville MD 21850 An employee at JC’s Northside Pub confirmed the owner would be opening a new eatery called Brickhouse. The twostory space once housed Station 7, an old fire station. The menu will serve American, Italian and Mexican cuisine with full ABC. Contact number listed 410-250-2337 is for Jeffrey and Christina Edwards, the owners at JC Northside Pub. Sports Page Bar and Grill Rob Jones 804-379-1844 sportspagebarandgrille.com 504 England St Richmond VA 23223 A new location of Sports Page Bar & Grille is opening in Richmond. As the name suggests, the restaurant and bar offers full ABC plus a menu focused on burgers and wings. In addition, the new location will feature 3,000 sqft of space. Contact number 804-379-1844 is for Midlothian location. Momofuku David Chang 212-500-0831 www.momofuku.com 1090 I Street, NW Washington DC 20005 Signage is up for a new Momofuku restaurant at 1090 I St NW in Washington, DC 20005. Their liquor license shows the eatery will have a total occupancy load is 300 and the sidewalk café will have 70 seats. Existing Momofuku menus feature authentic Korean tasting menus for lunch on Friday, Saturday and Sunday as well as dinner Monday through Friday. The contact phone, 212-500-083, is listed for Momofuku Ko.
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FoodService Monthly
The Newsmagazine Foodservice Professionals Rely On
september 2015 n 29
MODERN BUSINESS SOLUTIONS
Restaurant Menu Engineering Is Not Optional Carefully crafted and priced menus will help keep your profits flowing.
to menu engineering. Menu pricing needs to reflect your cost of labor, which is rising from a wage or the 30 years I perspective. It would be was in the restaurant an expensive mistake to business, there was no not incorporate additional such thing as “menu costs due to increased HR engineering.” The menu requirements introduced by was the menu. the Affordable Care Act. by HENRY PERTMAN Examining what was The final consideration selling and what wasn’t is to examine the menu was something you did every few mix and whether it makes sense years. There was a pretty easy or not to customers and to your formula for calculating the price of profits. Why did it ever make sense a menu item. Assume a food cost, to sell menu items, keep items in labor cost, overhead, etc., and if you inventory (and regularly throw sold a lot, you made a little money. them away) because of that ONE It was tough and time consuming, occasional customer who would but simple. have cried if their favorite item
F
well throughout the year. Replace the underperforming dishes with those menu items, feature them prominently on the menu and keep the menu fresh, lively, exciting – and profitable. If you need any tips on how to accomplish a well-engineered and profitable menu, I am a phone call or email away.
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
Menu engineering is a reality which needs to be addressed a minimum of twice a year. Replace underperforming dishes with specials, feature them prominently on the menu, and keep the menu fresh, lively and profitable. To say everything has changed is quite the understatement. Ingredient costs keep increasing. More and more, people want to spend less time in their kitchen and more time in a restaurant. The choices of where your customers go to eat have increased, and continue to increase every single day. So, where do you start to deal with it? “It” in this case, is your menu. Menu engineering is a reality which needs to be addressed a minimum of twice a year. The reality is that the prices of commodity items, particularly poultry-related ones, are rising while you read this. You can subsidize these increases from your bottom line, also known as your pocket. If it is a temporary increase, that may be prudent. But cost of goods sold (COGS) is not the only important component
wasn’t available? No more! Make the greatest number of customers happy, and keep them coming back. Due to increased competition in the restaurant market, menu engineering is not something that should be done. It is something that must be done! Utilizing the point of sale, analyzing the data and making changes seasonally or based on costs is essential. Use your technology. Always hold on to the best sellers, making sure they are priced properly. Will selling a Chicken Caesar Salad for $7 or $8 will result in lower sales? Pricing a Chicken Alfredo for $19 instead of $18 might not result in any fewer sales, but it will make a big difference in your bottom line. Get rid of the dogs that are on your menu and look at the specials that had good margin and sold
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30 n september 2015
FoodService Monthly
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