Food Service Monthly

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Volume 16, No. 9 â– September 2017

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IT'S EXPO TIME!

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September 26th & 27th

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September 2017

news and information

columns

Advertisers Index …………………………………………………………………… 28 Association News OCHMRA by Susan L. Jones ……………………………… 9 Association News RAM by Marshall Weston ………………………………… 11 Association News RAMW by Kathy Hollinger ……………………………… 25 Association News VRLTA by Eric D. Terry ……………………………………… 17 FSM News ……………………………………………………………………………… 2 MId-Atlantic Expo ………………………………………………………………… 14 Restaurant Activity Report ……………………………………………………… 27

Balti-MORE by Dara Bunjon …………………………………………………… 18 Bits & Bites by Lisa Keathley ……………………………………………………… 6 Bob Brown Says by Bob Brown …………………………………………………… 4 Culinary Correspondent by Celeste McCall ………………………………… 13 From the Sea by Tim Sighrue …………………………………………………… 23 Food Smarts by Juliet Bondinetz ……………………………………………… 24 Local Cooks by Alexandra Greeley …………………………………………… 21 Modern Business Solutions by Henry Pertman ……………………………… 8 The Latest Dish by Linda Roth ………………………………………………… 12 Whining 'n Dining by Randi Rom ……………………………………………… 19

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Volume 16, No. 9 ■ September 2017

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IT'S EXPO TIME!

See You In Timonium!

September 26th & 27th

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Volume 16, No. 9

on the cover

RAM's Hilary Yeh and Marshall Weston, ready to welcome you to the Mid-Atlantic Expo!

Photo: Marshall Weston

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.

18 Safer Customers.

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Better Results.

NO RINSE FOOD CONTACT CLEANER SANITIZER Simplified procedures with fewer steps help reduce cleaning time increasing productivity. Customers and employees will be safer with the improved food safety compliance providing protection against a variety of foodborne illnesses.

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SEPTEMBER 2017 | 1

FSM NEWS

jamesbeard.org/women-leadershipprograms.

Call for Proposals The American Culinary Federation (ACF), the leading membership organization for chefs and culinary professionals in North America, will host three professional development events in 2018:

Chipping Away at the “Gastro Ceiling” Brittany Walker, of Accokeek, Md., has just received a James Beard Foundation “Women in Culinary Leadership” (WCL) Program grant for 2017. The WCL Program is an accelerated, learning-by-doing mentorship initiative. Since launching in 2012, WCL has provided mentorship opportunities for over 42 women in the culinary industry, paired with top industry leaders from across the country. One of fifteen 2017 awardees, Walker will complete a chef program overseen by James Beard Award Winner Jose Andrés of Think Food Group in Washington D.C. The other grantees will work

foodservicemonthly Volume 16, No. 9 ■ September 2017 Silver Communications Publisher Lisa Keathley Managing Editor lisafoodmag@gmail.com Lisa Silber Sales Manager lisa@foodservicemonthly.com Electronic Ink Design & Production fsm@eink.net Dennis Barry Juliet Bodinetz Bob Brown Dara Bunjon Alexandra Greeley

Contributing Writers Kathy Hollinger Susan Jones Celeste McCall Henry Pertman Randi Rom

Linda Roth Michael Sternberg Eric Terry Marshall Weston Becki Young

Contact phone: 703-471-7339 email: lisa@foodservicemonthly.com fax: 866-961-4980 web: www.foodservicemonthly.com Foodservice Monthly, a division of Silver Communications, Corp., is owned and published by Silver Communications, Corp. The Foodservice Monthly mission is to provide MidAtlantic foodservice professionals with news and information in an informed, imaginative and insightful newsmagazine. Foodservice Monthly assumes no responsibility for material submitted to us. All information contained in this publication is believed to be accurate. No part of this publication may be reproduced in whole or in part or transmitted in any form without prior permission from the publisher of Foodservice Monthly.

2 | SEPTEMBER 2017

Susan Ungaro, JBF president (photo: Ken Goodman)

with mentors at top restaurants from New York to Atlanta to Chicago, Minneapolis, New Orleans, and more.

The program, spearheaded by Rohini Dey, JBF trustee, and Susan Ungaro, president of the James Beard Foundation, aims to build in-depth skills in the kitchen, restaurant management, and hospitality fields. “By creating this program five years ago to break through the barriers of the ‘gastro ceiling,’ the goal has been to build women’s operational skills, financial literacy, confidence, and networks in the field,” said Trustee Dey. JBF President Ungaro noted, “It has been very rewarding to watch the growth of our Women in Culinary Leadership Program, but our industry still has a long way to go to help women thrive in leadership roles. It is more important than ever to bring attention to the need for even more opportunities.”

JBL has also launched the Women’s Entrepreneurial Leadership (WEL) Program to increase opportunities for women and in the food and hospitality industries.

The inaugural class of 21 women for this week-long class, taking place September 10-15 at Babson College, includes three local chefs: Suzanne Simon (Chaia Farm to Taco), Amy Brandwein (Centrolina), and Shannan Troncoso (Brookland’s Finest Bar & Kitchen).

For more information, go to: www.

• ChefConnect: Charlotte, February 25-27, 2018, Charlotte, North Carolina; • ChefConnect: Newport Beach, March 18-20, 2018, Newport Beach, California; and • Cook. Craft. Create. ACF National Convention & Show, July 15-19, 2018, New Orleans, Louisiana.

The ACF is currently seeking culinary influencers and industry leaders to present educational sessions, demonstrations, and hands-on workshops at all three events. Topics can range from innovative trends and techniques to skills development, baking and pastry, health and wellness, culinary management, educator development, and more. The deadline for proposals is September 30, 2017. For more information, visit www.acfchefs.org/ presenter.

are precariously housed, homeless, or at risk, and provides essentials like clothing, emergency food, housing referrals, and life counseling and emotional support services. After the benefit, the Wine Kitchen gave Mobile Hope a check for $2,000.

Co-owners Jason Miller and Michael Mercer offered special tastes from the kitchen as featured wine specials for the event. “Michael and I were excited to open our restaurant to the community and give back to such a worthy cause,” said co-owner Jason Miller. “While Loudoun County has been recognized as the richest county once again, it is important that we all recognize the need of those less fortunate and give back.”

In addition to the benefit, the Wine Kitchen also donates a portion of all weekday lunch proceeds — through its Lunch for Health initiative — to the Loudoun Free Clinic to support health care services for Loudoun County residents who would otherwise do without. Now, that’s a fine wine!

THE INDUSTRY GIVES BACK…

Leesburg’s Wine Kitchen Gives Hope The Wine Kitchen, known for its farm-to-table fresh menus and abundant and exclusive wine listings, held a special evening in August to benefit local Mobile Hope. Mobile Hope is a non-profit organization that supports Loudoun County children and young adults (24 years of age and younger) who

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Photo: Cuba Libre

A Rum Competition to Help our Own Cuba Libre Restaurant & Rum Bar and The Cocktail Nation will host a fundraising cocktail competition to benefit CORE — Children of Restaurant Employees — on Tuesday,

FSM NEWS cont. pg 3 foodservicemonthly

FSM NEWS cont. from page 2 September 12 from 6:30 to 9:30 p.m.

This is the restaurant’s first fundraiser for CORE, a non-profit organization whose mission is to grant support to children of food and beverage service families navigating life-altering circumstances. Barry Gutin, principal and co-founder of GuestCounts Hospitality, LLC, which owns and operates Cuba Libre, serves on the board of directors for CORE so it is a cause close to his heart. Since its inception in 2004, CORE has raised over $2M to help over 165 children from families across the industry and the country (www.coregives.org).

During the competition, eight of the city’s leading mixologists will create a cocktail using one specific brand of rum from one of the following categories: white, añejo, spiced, flavored, 100 percent sugar

foodservicemonthly

cane, or dark. An expert panel of judges, to include award-winning mixologist Todd Thrasher and Wine, Spirits & Lifestyle writer Kelly Magyarics, will sample the libations.

Attendees of the event will also have an opportunity to cast their votes after sampling each of the competing cocktails. Three prizes will be awarded: $400 for the grand prize and $200 for runner-up (selected by the judges) and $200 for the popular vote. Tickets are priced at $40 per person and can be purchased online at: www.cocktailnation.com.

with special offers and promotions from restaurants in Washington, D.C. Proceeds from the promotions will go directly to Fight For Children, a D.C.-based nonprofit whose mission is to ensure that all kids in the city, especially those in the highest need areas, receive a quality early education and a solid foundation for future success. “We know from experience that real, sustainable change is possible when our community comes together,” said Keith Gordon, president and CEO of Fight For Children. Restaurant options are listed below. For more information, please visit www.fightforchildren.org.

Eat Up and Fight For Children, too!

• Month of September: A portion of the proceeds from the sale of the Pie of The Month at Joe’s Seafood Prime Steak and Crab will be donated.

The first-ever Fight For Children Week kicks off September 25-29

• Week of September 24-30: All Washington, D.C. Taylor Gourmet

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locations will donate proceeds from the sale of their cookies.

• Monday, September 25: The Dupont Circle location of Cava will donate 10 percent of every sale from 6:00 p.m. to 10:00 p.m. Fight for Children must be mentioned at check-out.

• Wednesday, September 26: & pizza locations in Chinatown, Dupont Circle, and Columbia

FSM NEWS cont. pg 26 Editor’s Note: If you, your restaurant, or someone in the industry is doing something good for others in the region, we will try to include it in FSM News.

Email your ideas to Lisa Keathley, lisafoodmag@gmail. com.

SEPTEMBER 2017 | 3

BOB BROWN SAYS | Bob Brown

Answering, ‘What’s good?’ is Your Ticket to Paradise

W

hen guests ask, “What’s good?” they’re really saying, “Tell me what to buy.” They’re saying, “Here’s my American Express card… have at it.” This adviceseeking question is your pass to the “Promised Land.”

Unfortunately, too many servers respond with, “Everything’s good.” That's code for, “I don’t have a clue,” or “I’m too lazy to bother.”

1. The launch. Start strong.

Launch into a signature starter, soup, salad, and entrée. “For an appetizer, I recommend our quickfried calamari served on a bed of marinara. For soup, don’t miss our made-to-order soothing minestrone.

For salad, I’d recommend our romaine, radicchio, and arugula salad dressed with a champagne-raspberry vinaigrette. And for the main event, treat yourself to our shell bowl with steamed mussels, steamed clams, and grilled Gulf shrimp.” Remember to shorten or lengthen your launch based on guests’ cues. Either way, this straight out-of-the-gate, no-hesitation approach sends the message that you’re knowledgeable, comfortable, and confident. At the same time, it subliminally suggests ordering a complete meal.

2. The mood question.

Here you ask, “Are you in the mood for seafood, pasta, or beef?”

If the guest answers, “seafood,” you say, “We offer a fabulous crab cake platter: two crab cakes made with jumbo lump, lightly bound with mayo, dijon, and Old Bay, and served with fries and mango slaw.

Then you backtrack with, “I’d also recommend starting with our lobster potstickers, a cup of our seafood gumbo, and our Caesar salad.” This server-favorite, empathic approach

4 | SEPTEMBER 2017

AVOID THE, “EVERYTHING’S GOOD” TURNOFF AND TWIST IT WITH, “EVERYTHING’S GOOD, BUT THERE ARE FOUR THINGS I WOULDN’T WANT YOU TO MISS.” says, “I’m tuning in to you,” which is sure to warm up the peanut gallery.

3. The specific question.

My mentor Michael O’Grady taught me that when a guest asks a question, respond with a question. The guest asks, “What do you recommend?”

You come back with, “Do you like a New York strip?” If you get a “yes,” jump into a mouth-watering portrait: “Our New York strip is a USDA, 28-day-aged, grain-fed strip grilled to order and served with a 24-hourlabor-of-love merlot demi-glaze. I’d also recommend a Caesar and a side of our truffled mashed potatoes.” If the guest responds “no,” keep asking until you get a “yes,” then proceed accordingly.

4. The testy tease.

Back when I was a waiter, I used this playful taunt: “Ladies and gentlemen, I’d be happy to recommend or describe anything on the menu or wine list for you.”

The guest would quip back, “Okay, smarty-pants. Tell me about the braised short ribs and the Argentinian malbec?” At that moment, I had them in the palm of my hands.

5. The attention grabber.

Super server Jahar Glover at Rare Steakhouse in Madison, Wisconsin uses a masterful approach. When his guests inquire about the best dessert, he fires back, “Bananas Foster! That’s my story, and I’m sticking to it.” Remember, all great salespeople use hooks to express their powerful positive opinions.

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6. The artful comeback.

Avoid the “Everything’s good” turnoff. Twist it with, “Everything’s good, but there are four things I wouldn’t want you to miss.” Now your guest is all ears as you wax on eloquently. In the end, the “What’s good?” question-asking guests are your best friends. They give you the opportunity to take the stage, design a meal, and show your knowledge and expertise — and reap the benefits.

BOB BROWN, president of Bob Brown Service Solutions, www.bobbrownss.com, pioneered Marriott’s Service Excellence Program.

He has worked with clients such as Disney, Hilton, Morton’s of Chicago, Nordstrom, Olive Garden, and Ritz Carlton and works internationally with the prestigious Burj Al Arab in Dubai. He has appeared on the Food Network and is author of The Little Brown Book of Restaurant Success, selling over 100,000 copies worldwide. Contact Bob for keynotes, breakouts, and workshops at 571-246-2944 ©Bob Brown Service Solutions 2016. foodservicemonthly

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BALTI-MORE | Dara Bunjon

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SEPTEMBER 2017 | 5

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BITS & BITES | Lisa Keathley

Saval’s 85th Anniversary

W

hen you think 85 years old, you might think aging, static, slowing down. But none of these words apply to Saval Foods, celebrating 85 years this October! Change, innovation, and adaptation are more appropriate adjectives to describe this family business.

The firm was started in Baltimore in 1932 by Harry and Flora Saval.

Grandson and current President/ CEO, Paul Saval, notes that his grandparents started out as a small niche deli distributor. “Our heritage was making corned beef and distributing products like pickles, salami, condiments, and other such items to local delicatessens.” Now, it is a full-service broad line supplier of food and food-related products to restaurants, schools, caterers, and country clubs.

The company has two operating divisions, employing 285 people between them. Saval Foodservice (“SFS”), located in Howard County, Maryland, is a distributor of food and food-related products to the Mid-Atlantic restaurant trade.

Deli Brands of America (“DBA”), located in Baltimore, Maryland, is a processor of delicatessen and other meat-related products. DBA has a diversified portfolio of customers, including foodservice distributors, retail supermarkets, and chain restaurants.

Challenges of growth Paul Saval notes that one of the major challenges in the history of his family’s company has been generational transfer. In 1955, Albert E. Saval, Harry and Flora’s oldest son, joined the business on a permanent basis. Three other brothers, Leonard, Howard, and Murray, followed over the next decade. In the 1980s, the third generation joined the company and started to take over its management.

6 | SEPTEMBER 2017

Jeff and Paul Saval (middle l-r) receive congratulations on Saval's 85th anniversary from Mike Gill, Secretary, Maryland Dept. of Commerce, and Allan Killeman, Howard County Executive Now, a fourth generation has joined the company and is starting to make a difference.

Another challenge, Paul Saval notes, is building an organization that can sustain itself. That includes bringing in great talent and providing an environment that fosters personal growth and inclusive decision-making. “Jeff and I don’t know it all and can’t do it all, so we’ve brought in smart people and let them do what they do best!”

Technology transfer Through the years, Saval Foods Corporation has embraced technology to enhance its business.

“There is no downside to technology in business,” Paul Saval notes. “We are in a low-margin business. We need to be very efficient because

an error is a loss. We try to minimize our errors. Technology allows greater through-put with increased accuracy and a better understanding of our transactional profitability, plus it allows better communication.”

As an example, Paul Saval cites the firm’s online order entry system, “My Saval.” This portal allows customers to place orders online, access the product catalogue, chat with customer service, review invoice and accounts receivable history, and access product delivery timing.

The firm has also adopted ideas from other leaders in the field. “We learn from our peers. We see what things make sense and have the largest ROI and adopt these best practices to keep us competitive.”

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For example, he cites FedEX and UPS as the first signature capture and real-time transactional operations in the field. Saval is implementing similar proof-ofdelivery systems “that allow us to capture activity in real time.

Implementing proof-of-delivery and signature capture, which has drivers scanning items off the truck to the customer, will lead to real efficiency, with a positive impact on our customers as well.”

SAVAL'S 85TH cont. pg 7 foodservicemonthly

SAVAL'S 85TH cont. from pg 6 Listening to customers One of the key components of any good business is to listen to customers and stay up with trends in the marketplace. “We are going to sell what restaurants want,” Paul Saval emphasizes. “One of the interesting trends is local, natural, and organic. If there is a demand, we will carry it and sell it! We sell local produce, organic chicken, and halal chicken because these are important to our customers.”

Deli Brands of America is currently introducing a new line of natural, antibiotic-free, grass-fed deli meats due to customer demand. “It’s Honest-to-Goodness Natural Deli!”

Another large initiative is in process to meet the growing trend toward sliced meats. “We are building a new

19,000-square-foot logistics center and slicing operation in Baltimore County. It’s amazing what this new slicing machine will do!” he exclaims.

Time to party!

To celebrate its 85th, Saval Foodservice will host the Saval 85th Anniversary Expo on October 9 and 10 at the Landsdowne Resort and Spa (11:00 a.m to 6:00 p.m.).

“We spend so much time trying to be better in house, we often beat ourselves up trying to be better and better. But there are times to celebrate our success, and this is an opportunity to celebrate with our customers. We are proud of what we have accomplished. It’s an accomplishment to be in the fourth generation. We are excited to see our customers and celebrate. We

will have on display all the items, from soup to nuts, of what we offer.”

Final thoughts on turning 85… it’s personal “I think we like to think of ourselves as the champion of the independent operator and local Harry Saval at doorway of an original storefront establishment,” contribute to their success.” says Paul Saval.

Harry and Flora Saval would, no “We don’t sell the national chains. doubt, be very happy to know that We sell to people like us. To me, their dream — now 85 years old — it’s a real personal business, for continues to live on and thrive! For good or bad. I would hope our more information, see Savalfoods. customer base thinks we are easy to do business with and that we com.

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Top: Second generation Saval sons, (l-r) Howard, Murray, Albert, and Leonard, break ground for Elkridge location Bottom: Saval's executive team poses with Maryland government/economic leaders foodservicemonthly

Active Members of DRA, RAM & RAMW

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VISIT US SEPT. 26-27, 2017 MID-ATLANTIC EXPO BOOTH 42 MARYLAND STATE FAIRGROUNDS

SEPTEMBER 2017 | 7

MODERN BUSINESS SOLUTIONS | Henry Pertman

How to Hire and Train Great Hospitality Employees: The 51% Rule

H

iring really good employees and then properly training them is the lifeblood of any successful hospitality business. And it is also the greatest challenge of every hospitality business.

Quite the paradox, right? It is the most difficult task, yet it is critically important. So how do great operators do it, year after year, for many years?

Great operators practice… …what is called the 51% rule.

The rule says that we hire with 51% of what is important — which I will detail — and 49% will require training those hires, regardless of position, to their positions.

The 51% factor means that when you are interviewing for a server, manager, cook, or any position, you are asking thoughtful, insightful questions that determine a few required traits, or you move on and do not hire that person. For the sake of your business’s culture, your sanity, and for all those who have to work with the folks you hire, you should focus on hiring only people who are: • Kind • Intelligent

• Have a strong work ethic • Are emotionally self–aware and honest • Have a desire to make people happy Note that none of these traits indicate “experienced,” nor devilishly good-looking!

Remember, you cannot teach anyone intelligence, empathy, nor to smile. It is impossible, as you likely know based on experience. The 51% reflects the intangible aspects of of someone’s personality that we cannot teach nor train. The 49% are the technical proficiencies we can and will teach — as long as the 51% is there.

Make sense?

Someone who is bright, articulate, fun to be around, is a boost to your conversation, and is willing to learn is someone you can train to do almost anything. Even if it is a cook who must have cooking experience, stop hiring that snarling applicant with a bad attitude. Why? Because the other cooks have to work with that person! If you would not happily introduce that candidate to your significant other or your mother, don’t bother.

The return on this investment…

If every new hire, evaluation,

“REMEMBER, YOU CANNOT TEACH ANYONE INTELLIGENCE, EMPATHY, NOR TO SMILE.” praise, disciplinary action, etc. is performed with “the 51%” in mind, you will, over time, see that your culture is always improving. Your employees are enjoying coming to work every day. They don’t have to work with anyone with a bad attitude or a know-it-all. And by the very nature of intelligent, kind,

and friendly employees who are well trained, your service levels and the success of your business will progress.

As always, let me know if I can help you deploy these or any other ideas to help you with your restaurant. I assure you, I have the 51%!

HENRY PERTMAN is Director, Hospitality Consulting at CohnReznick LLP, located in the firm’s Baltimore, Md. office.

He can be contacted at 410-783-4900 or henry.pertman@cohnreznick.com

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8 | SEPTEMBER 2017

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ASSOCIATION NEWS OCHMRA | Susan L. Jones

Shore is Great Beer!

S

hore Craft Beer, Worcester County Tourism, and the Tri-County Council are bringing together the decision-makers, the professionals, and the activists who will gather to brainstorm on making the shore a national Top 10 craft beer destination. The Craft Beer Summit will focus on the shore

communities in Delaware, Maryland, and Virginia. Representatives from each state will be on hand comparing and contrasting marketing ideas, legislative issues, economic development, and more.

Whether you are a legislator or a brewer, a hotel or restaurant owner, a liquor store or a tour company owner, the world class beer and world class beauty on the shore makes a difference to your business. Come learn about our craft beer, how tourism surrounding craft beer matters, how legislation matters, and how we can work together to grow business on the shore.

The Craft Beer Summit will be held on September 8 at EVO Public House in Salisbury, and lunch is available for purchase at EVO before the summit. A free shuttle from Ocean City departs the West OC Park and Ride at noon. A free craft beer and lite fare food pairing begins at 4:00 p.m. with a shuttle back to Ocean City departing at 5:00 p.m. If you’d like further details, email Ann Hillyer at amh@ maryland.com.

foodservicemonthly

Limes are key!

Ocean City’s original craft beer, Fin City, unveiled its Bimini Key brew this summer, and it has proven to be the perfect warm weather sipper. Infused with key limes, this beverage is brewed on the premises of Hooper’s Crab House, which will be the location of the 9th Annual Brews on the Beach Shore Craft Beer Fest. The festival takes place on Saturday, September 9 beginning at noon. Featuring over 30 styles of local craft beer, live music, and food, this event has grown to be a local’s favorite. For more info, visit www.ShoreCraftBeer.com.

$65 weekend pass gives unlimited access all weekend! Check out www. ocbikefest.com to get tickets today!

Hospitality Highlights Welcome to Valerie Goblinger, who is the new director of sales at Comfort

Inn Gold Coast. Patrick Monaghan is now part of the team at Revenue Optimization Consultants. Welcome to Phil Turk, who is the newest member of the sales team at Vista Graphics.

Congrats to Hampton Inn & Suites Ocean City on receiving a 4.5 score out of 5 for Hotels.com rating!

NOW E BL AVAILAIVELY S U EXCL OM FR ACME

CELEBRATING 70 YEARS!

ACME CME

Bikes and beats!

Ocean City’s second season is filled with activity. One event that fills the town is OC Bikefest, slated for September 14-17. If you love music and motorcycles, the inlet parking lot is the place for you! At the inlet, you’ll find Kix, Kashmir, Lynyrd Skynard, Molly Hatchet, Tonic, Chevelle, Lynch Mob, and the Davisson Brothers. A

Rammy Winner of Joan Hisa o 2017 Allie ka Member od f the Year

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SEPTEMBER 2017 | 9

From Steak Houses to Sushi Bars, Chesapeake Employers has your workers’ comp covered.

Qualifying restaurants could save

10% OFF Chesapeake Employers’ eligible tiers*

Every day, all across Maryland, Chesapeake Employers’ Insurance helps employers keep workers safe from accidents and injuries. We specialize in helping to contain your workers’ comp costs.

Ask your local agent for a quote or visit CEIWC.com

10 | SEPTEMBER 2017

*Qualifying restaurant owners must meet Chesapeake Employers’ underwriting guidelines to receive this program discount. Eligible tiers are defined within Chesapeake Employers’ underwriting guidelines.

Discounts provided by this program will not apply to out of state payroll.

Other States Coverage available per Chesapeake Employers’ guidelines.

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ASSOCIATION NEWS RAM | Marshall Weston

Are You Making the Most of Restaurant Week?

R

estaurant weeks continue to be popular with the dining public, and local municipalities are more than willing to host them for promotional reasons.

With over 20 different restaurant weeks occurring in Maryland each year, there are plenty of options and opportunities to dine out during these traditionally slower times for restaurants. Customers are showing up and are taking notice — but are they taking notice of your restaurant?

Are you really making the most of your local restaurant week?

The quickest and easiest way to be disappointed in your restaurant week results is to be a passive participant. Too many restaurants sign up for their local restaurant week and expect great things to magically happen yet are left unsatisfied when the week is over. Take charge and ensure that your restaurant week participation is great for you and your customers.

On September 26, come to the Mid-Atlantic Food, Beverage & Lodging Expo to hear me talk about: • When and how to promote your

participation in restaurant week • Whether to offer a new menu item or discount an existing item

MAKE THE MOST OF RESTAURANT WEEK!

• Leveraging social media

Presented by Marshall Weston (RAM President & CEO)

• Getting new customers versus repeat customers This seminar is just one of the many great topics that will be part of the Expo educational line up.

Make time to get out of your store and operations for the day to think strategically about your restaurant.

There will be plenty of exhibitors, educational seminars, competitions, and more that will make it worth your while.

Sept. 26 • 12:15 p.m.

in the seminar area during the Mid-Atlantic Food, Beverage & Lodging Expo

THE EXPO IS FREE TO ATTEND Register online so you don’t have to wait in line!

Go to www.midatlanticexpo.com.

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SEPTEMBER 2017 | 11

THE LATEST DISH | Linda Roth

Medals, medals, and more medals!

B

ristow, Virginiabased MurLarkey Distilled Spirits was awarded five medals by the American Distilling Institute as part of its 2017 Judging of Craft Spirits.

Divine Clarity Vodka won gold in the grainto-glass vodka category. Brutality Limited Reserve Whiskey, Cincerity Whiskey, Justice White Whiskey, and Imagination Gin were awarded bronze medals. This was the most medals won by any Virginia distillery in 2017. Hence, they have stepped up their tastings in D.C.!

Addie’s is back: Black Restaurant Group reopened the legendary Addie’s, named for Jeff Black’s grandmother, in the new Park Potomac development.

The August 22 opening date had special meaning, as Addie’s opened 22 years ago. Yes, they will still

serve Addie’s mussels and Addie’s rolls, legacies that persist as best-selling items on other Black Restaurant menus. There is also a sixseat oyster bar, as well as an outdoor patio. Black Restaurant Group veterans Executive Chef Dane

Sewlall and General Manager Doug Doyle are part of the team. Black Restaurant Group includes Black Salt Restaurant & Fish Market, Pearl Dive Oyster Palace, Black Jack Bar, and Tilt Sidebar, Black Market Bistro, Black’s Bar and Kitchen, Republic Takoma Park, and Addie’s.

Krisztina Little, bar manager, The Willard InterContinental Hotel, and MurLarkey owner Mike Larkin at a recent tasting (Photo: Linda Roth) 12 | SEPTEMBER 2017

How about a deposit slip with that croissant?

McLean-based Capital One has begun rolling out a new cafe concept with 21 locations in eight states, and it now plans to open its first two in the District. Capital One Cafés will open in Georgetown at the 3150 M Street, NW building, where Nathan’s used to be, and in Penn Quarter at 732 7th Street, NW, where RadioShack and Sprint used to be. Both locations are planned to open in late 2018. The bank/cafe concept features coffee, pastries, free WiFi, lounge seating, ATMs, meeting rooms, and bank advice.

Quick Hits: Adams Morgan musical chairs — in the spot that used to be Ben Tre Vietnamese Cuisine (and before that, Yamas) is now #1 Juicy Cajun Seafood at 2418 18th Street, NW, which is next to another newly relocated (from Shaw) Indian restaurant, Zenebech Injera. Mr. Chen’s Organic Chinese Food will be coming to the Nam-Viet space at 3419 Connecticut Ave, NW. Tony Tomelden of The Pug in NE, D.C. and John Solomon of Solly’s at 11th & U Streets, NW and Brookland’s Finest in NE, D.C., plan to open a bar next to Joe’s Seafood, Prime Steak & Stone Crab on 15th Street, NW called Union Trust, probably because it’s in the Union Trust Building. Adam Greenberg plans to open Coconut Club near Union Market next spring with island-inspired small plates and tropical fresh juice cocktails in the 3,000-square-foot restaurant. The Hawaiian-themed cocktail program will lead with rum. Jason Maddens will open Ah-So, a wine-focused restaurant with a modern American

The Newsmagazine Foodservice Professionals Rely On

menu, at the Brambleton Town Center. He was previously at Clarity in Vienna, Va. Legal Sea Foods has launched a smaller-sized restaurant geared towards airports and train stations, called Legal C Bar. Although it has a long history at DCA, it will now open this smaller (71-seat) branded concept at Union Station. It opened Legal C Bar locations in shopping centers as well as in Boston’s Logan International Airport, where Legal Sea Foods has run a restaurant for years.

Just Opened: The rise of Filipino food spills across the river. Popular D.C. mixologist Jo-Jo Valenzuela and his wife Christina teamed up with Manny Tagle and Solita Wakefield to open Bistro 1521 at 8900 N. Glebe Road in Arlington, where Applebee’s used to be. The Filipino restaurant is named in honor of the year that Ferdinand Magellan discovered the Philippines. This restaurant received a Filipino blessing, as Tagle’s brother, Luis Antonio G. Tagle, is the Archbishop of Manila.

Pinstripes opened in Rockville’s Pike & Rose. McAlister’s opened a new Northern Virginia location at 10691 Braddock Road in Fairfax.

It’s next to George Mason University and is owned by franchisees Steve and Heather Ricks. The pair own two other McAlister’s locations, one in Front Royal and one in Herndon.

Chef Updates: Drew Adams is the executive chef at Bourbon Steak at Four Seasons Hotel Washington, D.C. He was previously at Rose’s Luxury, Marcel’s, and Plume at The Jefferson Hotel. Joe Palma is now leading the culinary team at Isabella Eatery in Tysons Corner. He was the

THE LATEST DISH cont. pg 22 foodservicemonthly

CULINARY CORRESPONDENT | Celeste McCall

Squeezing Profit from Food Scraps

W

ait! Don’t toss out those carrot tops, potato peelings, or salmon skins.

A tasty future could await these otherwise doomed — but edible — items.

According to a report by the National Resources Defense Council, an organization dedicated to safeguarding the environment, up to 24 percent of produce grown in the United States is discarded each year — unharvested, unsold, or thrown away. Why? Because it might be the wrong size, shape, or color to attract buyers. Or it’s considered waste — what’s left over after chefs cut up carrot and celery sticks or watermelon cubes

and toss the scraps into the garbage. All this ends up in dumpsters and — ultimately — creates huge amounts of greenhouse gases in landfills. The same goes for corn husks, potato peelings, coffee grounds, and chicken and fish skins. But fortunately, many savvy chefs, restaurateurs, purveyors, lobbyists, and perhaps

the U.S. Congress are addressing this wasteful practice.

A recent CBS News segment... ...featured a video of Danishborn chef Mads Refslund, formerly with Acme (in New York’s SoHo).

Now, he’s planning to open Fire & Ice in Brooklyn’s Williamsburg neighborhood. In this enlightening clip, Refslund demonstrated how

he transformed everything from corn husks to salmon skin to cucumber peels into mouthwatering dishes that can help feed hungry people. “I think it’s important to use everything on the animal, or the fruit, or the vegetable,” he says.

“I believe we should not throw so many things away.”

Refslund has also hooked up with “professional forager” Tama Matsuoka Wong in a new book, “Scraps, Wilt & Weeds: Turning Wasted Food Into Plenty.” The book outlines techniques to turn discarded items like cabbage cores, potato skins, and coffee grounds into tasty creations.

Locally, several companies are

FOOD SCRAPS cont. pg 20

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The Newsmagazine Foodservice Professionals Rely On

SEPTEMBER 2017 | 13

You're invited

to attend the 2017 Mid-Atlantic Food, Beverage & Lodging Expo

UNITEDHEALTHCARE MAIN STAGE Tuesday, September 26 11:15 a.m. - Brunch Cooking Demo with: Pete Schellenbach | Regional Sales Manager, Rational 12:00 p.m. - L a.m.b Butchery Demo with: Fidel Kisic | Owner, Kisic Butcher Service 1:15 p.m. – Vegan & Seasonal Produce Demo with: Naijha Wright & Gregory Brown | Owners, The Land of Kush 2:30 p.m. - Mid-Atlantic Battle of the Bottle | Presented by Russell’s Reserve 10 Year Bourbon Wednesday, September 27 11:30 a.m. - Cooking Demo with: Fabio Mura | Chef, Grille620 and 2017 Mason Dixon Master Chef Ch a.m.pion 12:15 p.m. - Gluten-Free Demo with: Marc Wilson | Chef, Tower Club 1:00 p.m. - Construction Kitchen Competition | Presented by Merritt Construction 2:30 p.m. - Chesapeake Chefs Challenge Awards Presentation

EASTERN SHORE DISTRIBUTING SEMINAR STAGE Tuesday, September 26 11:00 a.m. - Today's Solutions to Improving your Bottom Line while Improving the Service in your Foodservice Business with: Henry Pertman | Director of Hospitality Consulting at CohnReznick + Panelists 12:15 p.m. - Make the Most of Restaurant Weeks with: Marshall Weston |President & CEO, R a.m.

1:00 p.m. - Regulatory Update with: Melvin Thompson | Senior VP Government Affairs & Public Policy, R a.m.

1:45 p.m. - Mistake Made When Negotiating Your Lease with: Jerry Blumenthal | Business & Commercial Ventures 3:00 p.m. – TECH FOR TIME: Save Time & Lower Costs with New Restaurant Technology with: Niall Keane | CEO, SynergySuite Wednesday, September 27 11:00 a.m. - DEAL WITH IT: Positive Marketing with Video & Handling Negative Reviews with: Todd Collins | COO, Restaurant Reputations 12:15 p.m. – Regulatory Update with: Melvin Thompson | Senior VP Government Affairs & Public Policy, R a.m.

1:00 p.m. Opening a Second Location with: Scott Osborn | Attorney, Davis Agnor Rapaport & Skalny, LLC + Panelists

14 | SEPTEMBER 2017

J

oin us from 10:00 a.m. – 4:00 p.m. daily on September 26-27 at the Maryland State Fairgrounds in Timonium, MD. This industry-only tradeshow offers 150 vendors & suppliers, product demos, new technology, samples, seminars and exciting competitions.

Did you know Expo also includes a book signing by MasterChef Season 7 winner Shaun O'Neale? Nowt to mention, our NEW Construction Kitchen competition - inspired by Food Network's Cutthroat Kitchen.

REGISTER ONLINE AND VIEW THE SCHEDULE OF EVENTS AT WWW.MIDATLANTICEXPO.COM Reminders: o Free to attend o No ticket required, but online advance registration is recommended o Attendees must be 21+ o No childcare provided o Free Parking

The Newsmagazine Foodservice Professionals Rely On

SCHEDULE OF EVENTS

I

n the Chesapeake Chefs Challenge, chefs will be competing live throughout both days of Expo to win top prizes – like $1,500!

MasterChef season 7 winner Shaun O’Neale will be selling and signing his new cookbook ‘My Modern American Table’ from 12:30-2:30pm on Tuesday, September 26. Then, catch him sipping some bourbon drinks while guest-judging the Mid-Atlantic Battle of the Bottle.

We will also have special appearances by some beloved Maryland mascots each day at noon!

foodservicemonthly

EXHIBITOR

BOOTH NUMBER

AC Beverage

325

Acme Paper & Supply Co., Inc.

125

Affinity Group Infusion

232

All Ways Travel

124

Amrein Foods, Inc.

617

Anderson Minuteman Press

114

Anne Arundel Community College, Hotel, Culinary Arts & Tourism Institute

533

Applied Media Technology Corporation

435

ARC3 Gases

527

Baltimore Glassware Decorators

112

Big Daddy Addi Promotions

529

Business & Commercial Ventures (B&CV)

116

Carey Sales & Services - The Restaurant Shop

317

CBF Brokerage

105

CertaPro Painters of Severna Park

613

Chesapeake Employers' Insurance Company

106

Cintas

625

Clearent

611

Coastal Sunbelt Produce

525

Comcast Business

504

Congressional Seafood

508

CURRY ARCHITECTS

237

Data Business Systems/POSitouch

334

DBS, Inc.

211

Demitri's Mixes, presented by Amrein Foods

303

DePalo's Mid-Atlantic Restaurant Supply

713

DiPasquale's Espresso

239

Diversified Insurance

136

Dominion Tea

134

EBtech

530

Ecolab, Inc.

517

EMR (Electric Motor Repair Company)

406

Encore Construction, Inc.

411

Enviro Master Services MidAtlantic

610

Essential Systems Solutions

410

Evolution Craft Brewing Co.

311

Feesers, Inc.

135

Foodservice Monthly

233

Gasket Guy of Baltimore

404

The Great Cheese Company

425

H & S Bakery

128

Hearn Kirkwood

434

Heartland Payment Systems

428

Home Paramount Pest Control

338

Howard Community College Center of Hospitality & Culinary Studies

132

InTouch POS

331

Island Oasis, presented by Amrein Foods

305

Kisic Butcher Service

432

Klinger Insurance Group

332

KOPPERT CRESS USA

532

Lainox Cooking Solutions

509

The Logo Shack

408

Lyon Distilling Co.

307

Main Street Hub

407

foodservicemonthly

Manor Hill Brewing

325

Martin Bamberger Company

606

Maryland Coatings

102

Maryland Lottery

301

Maryland Restaurant & Hospitality Self Insurance Fund

103

Mayer & Steinberg, Inc.

613

Meliker Realty

528

MidAmerican Energy Services Inc.

526

Mid Atlantic Transport Refrigeration

601

Mojo Art & Image, LLC

501

My Custom Direct of the Mid-Atlantic

235

National Restaurant Equipment Supply (NRES)

531

Neil Jones Food Company

427

NEXPHASE Inventory Management Solutions

203

Nino's Fresh Pizza Dough

725

Ocean City Hotel-Motel-Restaurant Association

409

Orinoco Coffee & Tea

104

Orkin Pest Control

133

Paige's Promotions/Wyndham

139

Patrice & Associates Hospitality Recruiters - Deale

502

Payce

413

Paycor

238

Pepco Holdings (Pepco and Delmarva Power)

202

Performance Foodservice Maryland

101

Phillips Foods Inc.

108

RAM Supply Company, Inc.

609

Rational

309

RavenBeer

308

Resource Oil, Inc.

511

Restaurant Association of Maryland

431

Restaurant Association of Maryland Education Foundation

431

Restaurant Reputations

209

Roberts Oxygen Company, Inc.

403

Roso & Pakula Food Brokers

100

Rossmann-Hurt-Hoffman, Inc.

110

Royal Cup Coffee

201

Saval Foodservice

213, 217

Schmid Wilson Group

333

SD WATERSBOTEN Fine Herbal Mineral Waters

205

Soft Stuff Distributors Inc.

225

Sprague

313

Star Neon Signs

613

State Auto Insurance Companies

126

SynergySuite

106

Sysco Foodservices

113, 117

Total Image Graphics

417

Total Kitchen Care

507

TrustedPhotoDC

613

US Foods

401

Valley Proteins

122

Vend Lease Co., Inc.

207

Virginia Linen Service

329

Whiteford Taylor Preston

710

Washington Suburban Sanitary Commission (WSSC)

402

Xpress Flooring

513

The Newsmagazine Foodservice Professionals Rely On

SEPTEMBER 2017 | 15

Flour Power

H&S now offers a much bigger selection of artisan breads.

If you haven’t ordered from us lately, give us a call and taste what you’ve been missing.

601 S. Caroline St. • Baltimore, MD 21231 www.hsbakery.com • 410.276.7254

16 | SEPTEMBER 2017

The Newsmagazine Foodservice Professionals Rely On

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ASSOCIATION NEWS VRLTA | Eric D. Terry

New Study: Meals Tax Hikes Could Starve Virginia Localities

B

eacon Hill report finds lost jobs, millions of dollars in lost consumer income from tax hikes In August, VRLTA, in partnership with the National Restaurant Association, called attention to a new report estimating the impact of meals tax increases in Virginia localities. The research, conducted and released by the Beacon Hill Institute for Public Policy Research in Massachusetts, found that Virginia localities would see steep declines in investment and consumer income, as well as job loss, should local meals taxes be increased or enacted.

The Beacon Hill Institute study used a four percent meals tax, or a four percent increase in the selected locality’s meals tax, as a metric. The study arrived as lawmakers in some Virginia counties and cities debate an increase in their meals tax.

In historic Williamsburg, Virginia… …the city council increased the city’s meals tax from five percent to 6.5 percent, as well as added an increase in hotel taxes and a new admissions tax, in order to finance a tourism development fund.

Using the study’s model, we can reasonably expect that 1.5 percent meals tax increase that Williamsburg just approved will result in roughly 60 lost jobs, nearly $1 million in lost investment, and over $4 million in lost real disposable income.

In other cities, such as Alexandria, another tourist destination, a four percent increase in the meals tax would result in roughly 530 lost jobs, $8 million in lost investment, and over $38 million in lost disposable income.

foodservicemonthly

Larger counties within Virginia… …would experience the largest impacts. Just over 2,000 jobs would be lost in Fairfax County, over 1,000 jobs in Arlington County, and roughly 650 jobs in Loudoun County. In these three counties, investment would fall by $39 million, $16 million, and $12 million respectively. Real disposable income would fall by $200 million, $77 million, and $63 million for these same counties.

In fiscal year 2016, over 70 of Virginia’s cities and towns and 45 counties imposed a meals tax, averaging five percent across all localities. The state of Virginia authorizes counties to levy a meals tax of up to four percent, with the approval of voters in a referendum.

Some counties and all cities in Virginia are allowed to levy a meals tax without a voter referendum.

Voters in Virginia’s counties have rejected meals taxes in 47 of the last 60 referendums, with 57.4 percent of all votes cast against a meals tax.

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Meal tax increases... …continue to be an unpopular avenue for increasing local tax revenues, as indicated by overwhelming voter sentiment.

The restaurant industry continues to be an industry of lower profit margins. Adding a meals tax further exacerbates this trend. With the numbers learned during this study, and with Virginia restaurants employing more than 360,000 individuals across the state, we can say with a high degree of certainty that adding or increasing a tax on restaurants would reduce the number of jobs, investment, and disposable income.

The full study can be found at VRLTA.org/BHI_MealsTax.

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SEPTEMBER 2017 | 17

BALTI-MORE | Dara Bunjon

The Philosophy behind Ida B’s Table

I

da B. Wells…not a name everyone may know.

However, hers is a story worth knowing. She was a firebrand and an outspoken, brave pioneering journalist, suffragist, and anti-lynching activist who fought for racial and gender justice in the late 1800s and early 1900s. Ida B. Wells (1862-1931) is the inspiration behind a new Baltimore restaurant: Ida B’s Table, scheduled to open September 23.

Food for the soul…

Ida B’s will be a modern soul food restaurant that focuses on sourcing local products, with a preference for non-GMO foods, organically grown, and “at the height of their

seasonal freshness.” Tonya Thomas, wife and longtime business partner of Chef David Thomas, is the general manager of Ida B’s Table. David Thomas is the chef previously behind Herb & Soul Cafe in Parkville, along with a corresponding truck.

Tonya and David Thomas have been working together as a team for almost 25 years. Tonya Ida B. Wells Thomas will manage the front of the house and is responsible for baked goods and desserts. They share a common bond for the love of food, family, cultural heritage, (l-r) Cassandra Bagley, assistant manager, Chelsea Gregoire, beverage manager, Tonya Thomas, general manager

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food sustainability and strengthening bonds in the community. There will be a beer, wine, and cocktail program, developed by Chelsea Gregoire, the consultant behind Drinkable Genius. There will also be a full coffee program with custom house blends.

This new restaurant, only blocks from Baltimore’s City Hall in the landmark CJ Youse Candy Box Factory, will offer breakfast, lunch, and small plates during happy hour on the weekdays, with weekend service extending from brunch through dinner. Also on the menu, an array of prepared take-away foods for the busy lunch hour, including daily sandwiches and hearty salads.

— all served on a warm croissant.

And, of course, there is the classic Shrimp & Grits…classic for a reason.

Ida B.’s version features head-on shrimp and Anson Mills grits, with local cheddar in a Creole cream sauce, and garnished with pork belly croutons. Curry Catfish, local and sustainably-sourced blue catfish, panseared and glazed with a sweet curry sauce, served with “Hoppin’ John” and butterbean succotash.

Imagine these dishes, if you will…

Dirty South Frittata, an eggy delight with blackened chicken breast, roasted red peppers, onions, kale, dirty rice, and a little smoked gouda. Another choice: Breakfast Boudin (“Boo-Dan”), Cajun-style loose sausage, topped with Rastafarmi Farm fried egg with pimento cheese

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The 6,000-square-foot restaurant will seat between 160 and 190 patrons in its bar, dining room, private dining room, and parlor room. Ida B.’s Table will also house a stage for live music on weekends.

BALTI-MORE cont. pg 22 foodservicemonthly

WHINING ’N DINING | Randi Rom

Cool Foodie Event Alerts!

All Aboard!

Experience a modern interpretation of acclaimed recipes from a bygone age — and dine on the iconic B&O railway, overlooking the Patapsco River at Baldwin’s Station in Sykesville.

“Dining on the B&O--Memories

From farm to table…

The 8 Annual Farm to Chef Maryland Culinary Competition — one of B-more’s most unique foodie events — is set for Monday, October 2 at the B&O Railroad Museum. Farm to Chef partners 30 of the state’s most talented chefs with farmers for a friendly, on-site competition to create innovative, tasty dishes using fresh, locally-grown ingredients.

And all beer, wine, and spirits are provided by local breweries, wineries, and distilleries. There are celebrity judges, but guests get to pick their fave dishes for the People’s Choice award.

Mixologists from the Baltimore Bartenders’ Guild will also contend for the Best Beverage of the Night award by creating one-of-a-kind craft cocktails using local spirits and ingredients from participating farms. th

Dustin Heflin, executive chef, Baldwin’s Station

Along the Rails” is the kick-off to a series of events celebrating the restaurant’s 20th anniversary.

Housed in the town’s original 1883 railroad station, Baldwin’s Station is located on The Old Main Line, the oldest railway in the country, and the train tracks are just about 15 feet away from the tables in the charming indoor/outdoor deck area.

For the anniversary event, guests will enjoy five courses, paired with wine, unique craft cocktails, AND a small batch, aged and white whiskey tasting. Even adults transform into excited kids when the whistle blows and the train rumbles by — including moi! For menu info and to purchase tickets, go to BaldwinsStation.com.

foodservicemonthly

a not-for-profit interactive program where students learn directly from local chefs and farmers about the journey of food from farm to table and to appreciate the taste and benefits of fresh food. FYI, tickets will not be sold at the door, and the event usually sells out. Check out all of the participating chefs and get your tickets at FarmtoChefMD.com.

One more chance...

If you missed the first Broadway Night (five-course Italian) dinner at Sotto Sopra (cuz it was sold out), you’ll have another shot on September 10. SO much fun as performers sing your fave Broadway tunes. Check it out. SottoSopraInc. com.

Coming soon…

Some of the participants include: Jerry Edwards from Chef’s Expressions, Scott Hines from B&O American Brasserie, and David Lima from The Charmery. Proceeds benefit the Days of Taste® program,

Metro Centre at Owings Mills has signed four new retail tenants at the Transit-Oriented Development (TOD) in Baltimore County, highlighted by the second Baltimore County location for World of Beer.

It’s expected to open in late fall or early winter. The combo restaurant and bar offers more than 50 beers on tap and an additional 500 bottle varieties. In addition to its selection of beers, World of Beer offers a “tavern-style” lunch and dinner menu.

The Metro Centre location will also feature two outside patio areas that can accommodate 130, as well as a private dining room that holds 50. The restaurant overlooks the amphitheater section of the Transit-Oriented Development

The Newsmagazine Foodservice Professionals Rely On

that regularly hosts special events, including outdoor movie nights, concerts, and public festivals. The concept is leasing 5,000 square feet of space on the ground floor of the TOD’s new four-story, Class “A” 200,000-square-foot mixeduse commercial office and retail building fronting Grand Central Avenue. Metro Centre at Owings Mills currently includes restaurants Eggspectation, Times Square Kitchen, U Food Grill, Fractured Prune, and Subway. WorldofBeer. com.

Duck Duck Goose, a French, small-plates brasserie, will open in the Fells Point building that previously housed the popular dive bar Bad Decisions. The original location is in Bethesda. Go to DDGBethsda.com — but — the new location isn’t listed yet.

Krispy Kreme is returning by the end of fall. Sugar junkies rejoice!

And it’s going right back to the space that it used to occupy at 10021 Reisterstown Road, across from The Foundry. KrispyKreme. com.

Holy Frijoles is reopening after a fire last year that destroyed the popular restaurant, located on-the-avenue, a.k.a 36th street in Hamden — to coincide with the restaurant’s 21st anniversary. Along with renovated digs, there will be the spot’s signature bar and more pinball machines than ever before.

HolyFrijoles.net.

It’s a mystery…

In a live Facebook interview, chef and television personality Giada de Laurentiis revealed that she is opening a restaurant in Baltimore in 2018. Not sure where. We DO know that other big chef/restaurant names (Guy Fieri and Gordon Ramsey) are open or opening soon at Horseshoe Casino. Hmmm….

SEPTEMBER 2017 | 19

Misfit Juicery founders Ann Yang and Phil Wong with bottled juices, squeezed from produce scraps (Photo: MISFIT Juicery)

FOOD SCRAPS cont. from pg 13 transforming otherwise discarded leavings into juice and other products. Among them is MISFIT Juicery, a Washington D.C. company located near Union Market. The cofounders are Ann Yang and Phil Wong. Their thrifty enterprise sells delicious juice squeezed from peelings and other scraps, as well as fruits and vegetables which are oddly shaped, too brown, twisted, or bruised. The discarded produce comes from local farms and various retailers and might include pre-cut veggies left over from salad bars and catering events.

To do this, MISFIT partners... ...with Baldor Specialty Foods.

In its processing facility called SparCs — scraps spelled backwards — Baldor cold-presses fruit and vegetable trimmings, tops, and peelings. The juice flows into 12-ounce bottles which are sold on-line and in supermarkets, such as Whole Foods. Flavors include Strawberry/Lemon/Ginger (my favorite) and Pear/Cucumber/ Spinach/Lemon. Each bottle, we’re told, contains 70 to 80 percent fruit and/or vegetable scraps.

“We don’t see ourselves as a cold-pressed juice company,” states co-founder Wong on the company’s website. “Rather, a company fighting food waste. The vehicle for that is cold-pressed juice.” For more information visit www.misfitjuicery. com

This scrappy solution is... ...apparently catching on. At Service Bar DC, located on the bustling U Street corridor, chef Jerry Zawacki, known for his fried chicken-in-a-cone, is implementing “zero-waste.” For this innovative program, discarded bar ingredients 20 | SEPTEMBER 2017

The Newsmagazine Foodservice Professionals Rely On

head for the kitchen and vice versa.

“We’ll make nitro sorbet out of cherries our bartenders use in their cherry soda,” Zawacki explained.

Service Bar DC is located at 926 U St., NW; call 202-462-7232 or visit www.servicebardc.com.

Food and farm lobbyists... ...are getting in on the act. This summer, representatives from the Food Policy Action Education Fund (FPA-EF) prowled the halls of Congress with top chefs and other food waste advocates, hoping to educate lawmakers on waste reduction opportunities. This “day of action” was part of the FPAEF’s “Plate of the Union” farm bill education campaign, a joint project with the Environmental Working Group. The activists visited Congressional offices to urge support for date labeling reform, farm bill measures, and other federal tools to reduce food waste.

“Forty percent of the food... ...produced in the U.S. is never eaten,” said Tom Colicchio, chef and FPA-EF co-founder. (He was also executive chef and co-founder of New York’s Gramercy Tavern and has appeared on numerous cooking shows.)

Among advocates joining Tom Colicchio was the Natural Resources Defense Council, ReFED, Baldor Specialty Foods (which partners with MISFIT Juicery), and Stephanie Barrett (Glen’s Garden Market, with locations in Shaw and Dupont Circle).

For more information and tips on reducing food waste in your restaurant or food business, go to the NRA’s Conserve Program at: conserve.restaurant.org. A related initiative can be found at: www. foodwastealliance.org. foodservicemonthly

LOCAL COOKS | Alexandra Greeley

Lisa Yockelson — Baker Extraordinaire!

D

escribing D.C. baker Lisa Yockelson as a genius might sound overstated. But, in truth, she is one of the country’s most notable baking experts — author of several prize-winning baking books and with a small army of devout baking followers.

Wondering how she develops her outstanding recipes is a puzzle, indicating that her mind races from one batch of dough to the next cake batter without a pause.

When and how did Yockelson begin her baking career?

“It seems that my baking career began when I was seven years old, with my late paternal grandmother Lillian Yockelson’s brownie recipe in hand. It was a beloved family sweet, and it became the basis for the first essay of mine titled ‘Brownies: A Memoir,’ which was published in Gastronomica: The Journal of Food and Culture. Initially, I baked at the elbows of my late mother and grandmother while standing on a pink step-stool, but I soon took over the mixer, while simultaneously filling my own file box full of recipes. The memories connected with their love of baking are the ever-present touchstones to my work.”

“The recipes that captured my attention in the past continue to inspire me today,” she continues, “including pound cakes, layer cakes, sheet cakes, Bundt cakes, all kinds of drop and bar cookies, and quick breads galore. My affection also extends to rustic tarts, sweet and savory yeast breads, and — one among many compelling flavors — chocolate.” foodservicemonthly

As the years passed… …Yockelson expanded her areas of interest in order to explore new and more challenging techniques.

“I bake almost all the time! I frequently bake for pleasure, especially if I suddenly have a craving for, say, a brownie!” she laughs. “My baking schedule varies based on active on-going or future projects or articles. While working on Baking by Flavor, I was asked to bake-andstyle recipes for an interior photo insert — and so added another ingredient to my work in the field.

Presentation was — and is — important to my baking, and this special craft began as a kind of on-the-job-training. It has continued ever since then.”

valuable tool,” she continues. “I answer baking-related questions and/or curiosities. Over time, I have informally put together focus groups of all ages and expertise to understand what cooks are interested in and actually baking or purchasing commercially.

Conversations are individual and name-anonymous.”

James Beard Foundation/KitchenAid cookbook award in the baking category.

For all aspiring and even accomplished bakers, the best addition to a cookbook library would be at least one of the following: Baking by Flavor, Baking Style: Art Craft Recipes, and/or Chocolate Chocolate, in addition to smaller single subject volumes found by searching online. And

Advising others…

Because of her affinity for baking and her willingness to help aspiring bakers and home cooks, Yockelson is happy to provide guidance. “A range of bakers have been in touch — professional/ catering, home/avocational, as well as those interested in bringing their baking work into a commercial setting. I encourage aspiring professional bakers to develop their own expertise in the field with this advice: bake, bake, bake!

Also, create signature items, even it is only one confection, such as a particular cookie or cake.

Engaging in a classroom or in-thefield apprenticeship would be a

Chocolate — one of Lisa Yockelson’s favorite flavors.

Spreading the baking word…

To date, Yockelson has authored numerous articles with recipes that have appeared in publications such as Cook’s Illustrated, Gourmet, The New York Times Magazine, Chocolatier, Pastry Art & Design, the food pages of The Washington Post and The Boston Globe, and Gastronomica: The Journal of Food and Culture. She is also the author of numerous baking books, three of which have received IACP awards, and include two nominations for a

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for anyone who loves chocolate, especially a chocolate fudgy brownie, make up a batch or two of her “Essence of Chocolate Squares” (pgs. 282-283) from Baking by Flavor. These yummy sweets have a dense fudgy flavor with a chocolate frosting on top. Yockelson says that this is among her most requested recipes. And we can guess why!

Interested bakers may tweet Yockelson for short answers at Lisa Yockelson (@sweetpinkbaker).

SEPTEMBER 2017 | 21

THE LATEST DISH cont. from pg 12 previous executive chef at Bourbon Steak. Yasmani Castellanos is the new general manager at Taberna del Alabardero. Chad Cortner is the new general manager at Casolare, at the Kimpton Glover Park Hotel.

Robert Aikens is executive chef at Espita Mezcaleria on 14th Street, NW. Shelby McCrone is executive sous chef at Kyirisan. Tracy O’Grady is the new chef at The Bird.

Adams Morgan landmark, The Black Squirrel, which opened in Dunn Loring, also plans to open a second Northern Virginia location in JBG Smith’s RTC West development, adjacent to Reston Town Center, joining Starbucks, Coopers Hawk Winery, Nando’s Peri-Peri, BGR The Burger Joint, and honeygrow.

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

Photos: Raqui Minwell

BALTI-MORE cont. from pg 18 How did the restaurant get its name?

Ida B’s Table is underwritten, in part, by The Real News Network (TRNN), a non-profit, viewersupported daily video news and documentary service. “I can’t take credit for calling the restaurant Ida B’s,” says David Thomas. TRNN “is an organization of activism,” he

continues, “and Ida B. launched her career as an activist…so the name made perfect sense.” Part and parcel in the development of Ida B’s Table is the commitment to offering a living wage and benefits. The restaurant’s motto is, “At our table, there’s a seat for everyone!” Ida B. Wells would, no doubt, be delighted about that!

Where: 235 Holliday Street, Baltimore, MD

21202, 410-844-0444, hello@idabstable. com, https://www.idabstable.com/localorganic-fresh/.

DARA BUNJON: Dara Does It — Creative Solutions for the Food Industry, offers public relations, social media training, administration, freelance writing, marketing, and more. Contact Dara: 410-486-0339, info@ dara-does-it.com or www.dara-does-it.com, Twitter and Instagram: @daracooks. Listen to her Dining Dish radio program on Baltimore Internet Radio.

GENERAL CONTRACTOR RESTAURANT • RETAIL • HOSPITALITY • SPECIALTY 4927 AUBURN AVENUE, SUITE 300 | BETHESDA, MD 20814 | 301-760-7141 | PCS-GC.COM

22 | SEPTEMBER 2017

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FROM THE SEA | Tim Sighrue

$30 Crabmeat? $30 Lobster Meat? The New Normal?

W

e are eight years into an economic recovery after one of the most severe recessions our country has ever seen. I, along with everyone else, watched in amazement as most seafood proteins broke price barriers we never in our wildest dreams thought possible. The seafood business is a classic example of the law of supply and demand, and so I thought that surely these prices would be temporary. However, a careful analysis of the world’s protein supply might lead you to a different conclusion.

Our only choice

Here are a couple of facts:

… when planning menus? Hope for an economic downturn to force commodities lower? That’s not a smart strategy. How about selling “underutilized” species? These are fish populations that are healthy, abundant, and tasty, but which don’t have the same recognition with your customer base as the staple species do, such as halibut, tuna, salmon, sword, etc. There are many species that fall into this category.

One of my favorites is the silver hake, a groundfish caught in New England. The flesh is snow white and absolutely delicious. Yes, hake.

Catchy name, eh? The less-thanattractive name is probably why it costs around $7 a pound for fillets most of the year.

• The world protein supply is broken down by category, with 57 percent being cereal grains and vegetables, 18 percent meat, 10 percent dairy, and only six percent fish and shellfish. [Boland,2013] • The world population is expected to double to 9.5 billion people by 2050. [Boland,2013]

This means that demand... ...for all seafood will double in the next 30 years. Sixty dollars per pound for lobster meat? Maybe. In general, economies around the world are rebounding in a similar fashion to the that of the U.S., and it is a well-established fact (Bennett’s Law) that the ratio of starchy foods in the diet falls as income rises. Lowincome people eat grains and root crops. The wealthy eat more meat, fruit, vegetables, and seafood. China’s exploding middle class and that country’s love of all Canadian and Maine lobster products bolster the idea that prices that are double the historical norms can be maintained for years. I am totally befuddled as to how pasteurized jumbo lump (portunus pelagicus) has crested the $30 mark, and incoming containers are being sold as fast as they hit our shores. One has to wonder when the music is going to stop. foodservicemonthly

Our oceans are completely maxed out with regard to wild seafood production. We cannot expect anyone to find some previously undiscovered gigantic school of fish swimming in the ocean somewhere that is suddenly going to increase world seafood supplies. We are going to have to farm raise the majority of our seafood going forward — because that is our only choice. (We will discuss farmed seafood in future articles.)

So, what is a restaurateur to do…

Marketing the unfamiliar But, rather than list a bunch of underutilized species here, I would rather go over the “process” of marketing underutilized fish. A typical phone conversation might go something like this: Q: Hey, Tim, how much is red snapper? A: $19.

Q: How about halibut? A: $18.

Q: Oh, rock? A: $17.

Q: Okay, what else do you have?

At which point I say: How about some hake?

What's for lunch? Hake fish! (Photo: Tim Sighrue) Q: Huh? What’s that?

I tell the chef that it is a delicious fish. It has beautiful, white flesh. It tastes outstanding. I personally eat it on a regular basis, AND it is only $7.

The chef thinks for a moment and says, “Send me 15 pounds.” I think, great! I just created another hake customer! But the reality is this: the chef gets the fish, makes a great dish, but it doesn’t sell that weekend. The only option then may be to discard some of it or serve it for family meals.

The problem is that restaurants are not accustomed to marketing fish species that their customers aren’t familiar with. It requires effort on the part of the restaurant AND THE VENDOR. If it didn’t require effort to market the hake to the general public — in other words if everyone knew what a hake is and how delicious it is — it wouldn’t be $7 a pound! It would be $15!

The solution to this problem… …is easier than you think. Both parties, the customer and vendor, must be fully vested or committed to marketing a particular species. That means donating product for R&D to come up with a great dish. But the most important part in the equation

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is the servers. We must convince them that this fish is fantastic because they are the ones who actually sell it. Several menu classes where they would get to taste the fish each time would be a good start. Having a seafood company representative there to tell the story and answer questions would also be a big help.

In the end... ...by marketing underutilized species, you are taking pressure off of the most popular types of fish and lowering your food costs at the same time. A win-win for everyone!

Boland, M. (2013). Global Food Supply: The world’s need for protein. [online] Riddet. ac.nz. Available at http://www.riddet.ac.nz.

[Accessed 22 Aug. 2017.]

TIM SUGHRUE is executive vice president and founding member of Congressional Seafood Company. He holds a BS from North Carolina State University in Wildlife Biology and Fishery Science. Tim lives on Maryland’s Eastern Shore and has worked as a full-time commercial waterman on the Bay. He has a unique perspective on the seafood industry, being a former research biologist for the Maryland DNR and having sold almost a billion dollars worth of seafood in his career. He hopes to shed light on some of the larger issues in the seafood industry and facing restaurateurs today.

SEPTEMBER 2017 | 23

FOOD SMARTS | Juliet Bodinetz

Don’t Let Your Dirty Mobile Phone Make People Sick! — For Real

M

obile phones — they are our everything now.

They have taken the place of so many items we used to use — our home phones, our computers for email and research, our social media, our news updates, our weather forecasts, our photo albums, our television and movies, our calendars, our alarm clocks, our GPS, our music, and even how we monitor our health with fitness and calorie apps. It seems we can’t help ourselves! We look at our smart phones any time we have a free moment to see if we are missing anything, whether it be an email, missed text, or a social media update.

But…when was the last time... ...you cleaned your “everything” phone? That’s the point. They are disgustingly dirty and covered in pathogens. Studies show that your mobile smart phone is dirtier than money and has ten times more bacteria than a toilet seat or a toilet handle! Ick! So how do mobile phones contaminate food or food surfaces in a food establishment? Easy — through transfer from our hands: touching the phone and then touching anything else. Most of us are guilty of this. We can’t seem to keep our hands off of our phones… we, literally, even take them into the restroom with us, where germs lurk on every surface.

What can you do to stop... ...your employees from spreading mobile phone germs while at work?

Implement a no phone policy.

Make it an all-employee rule that employees are not allowed to use mobile phones while working. It’s a distraction anyway and stops people 24 | SEPTEMBER 2017

from doing their jobs effectively.

Update the employee handbook with new rules mandating that employees leave their phones in their lockers or in their bags while working. If staff members don’t have their phones on them, there’s no temptation to check the phone during a down moment.

But then…here we go…there is always a dire reason: “I am a caregiver for a parent,” “I have small children,” “Someone I love is in the hospital,” “I am awaiting a call from a doctor,” are all examples of the “why” people need to have their phones with them at all times.

Obviously, you don’t want to be the bad guy... ...in this situation. Instead, allow workers in such circumstances to keep a phone in a pocket with a promise not to abuse this privilege — and only as long as the “dire” need lasts. I also recommend the vibrate versus ringer mode. In addition, when employees must take or make calls, they must leave the kitchen or workplace and consider it as break time taken. This way, workers with a compelling need won’t aggravate fellow employees who don’t need their phones on them for a “dire” situation.

Tell all your employees to ask their contacts to call their building work number should someone need to reach them for an unexpected or urgent circumstance.

Make it mandatory... ...in any circumstance and train

your staff that ANY time they touch a phone, they must wash their hands. This is 100 percent not negotiable. They simply MUST wash their hands any time after they touch their phone.

Train your staff to clean and sanitize their mobile phones.

The best way to clean and sanitize... ...your phone and not ruin it is to make a solution mixed half and half of water and 70 percent isopropyl alcohol. Seventy percent isopropyl alcohol is less harsh and abrasive on your screen as opposed to 99 percent or 91 percent isopropyl alcohol. Then use a soft cloth to wipe the dirt off so you are cleaning your phone and sanitizing it at the same time.

Alternatively, you can invest in a ultraviolet phone sanitizer.

Costing about $50, this device uses ultraviolet light to sanitize your phone. This piece of equipment can also sanitize other things that you touch a lot — like your credit cards, driver’s license, or even your toothbrush. It kills bacteria cells by damaging their DNA with the UV light.

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For the sake of convenience, you could also use anti-bacterial sanitizing wipes, but they are not your best option because they can be abrasive to your phone.

How often should we clean our phones?

If you can, every day, but at least once a week would be better than nothing.

Things have definitely changed with the introduction and increased use of smart phones. We need to continually adjust accordingly to our current habits and practices to keep food safe in the workplace and prevent food-borne illness and outbreaks.

JULIET BODINETZ is the executive director of Bilingual Hospitality Training Solutions and has over 30 years industry and training experience. Her team of instructors’ specialty is food safety, alcohol training and ServSafe training in English or in 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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ASSOCIATION NEWS RAMW | Kathy E. Hollinger

Article Photos: David Claypool

DJ Neekola concentrated on great music... ...while RAMMY goers danced the night away

Tables of food and drink from Argentina, Korea, Peru, and Chile delighted RAMMY guests

RAMMYS 2017 – The Best Yet!

T

his year, we continued the 35-year tradition of the RAMMY Awards again at D.C.’s Walter E. Washington Convention Center. It was truly the best yet, with just shy of 2,400 people in attendance.

Our annual celebration brought together restaurant owners, operators, chefs, vendors, and employees who all made reservations to come together and acknowledge our shared successes, stories, and accomplishments from the past year.

We recognized and celebrated the finalists and winners in over 20 categories, and we took time to commend the hardworking individuals who make it their priority every single day to welcome guests with world-class hospitality.

As an association that represents these champions of industry, I was delighted to open our doors and welcome everyone to a remarkable night of food and drinks from our partners in Argentina, Chile, Korea, foodservicemonthly

and Peru — and music from DJ Neekola — who literally rocked the dance floor, with everyone’s help!

The RAMMYS is also a celebration of the communities that support our restaurants, and I am reminded of Brett Schulman’s acceptance speech when Cava won Restaurateur of the Year. Brett said their work would not be possible without the fellow entrepreneurs and businesses that support them. Like our restaurant members, the RAMMYS are supported by the likes of Belair Produce, ACME Paper, ProFish, Republic National Distributing Company, and Coastal Sunbelt.

This year, our partners presented attendees with incredible new entertainment that even included a Citi Open player party where some of the world’s best athletes got a taste of our incredible dining scene.

Cheers to the winners and to everyone who has been a part of making our industry shine.

Cava Group's Brett Schulman, accepting Restaurateur of the Year, thanks fellow industry members

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SEPTEMBER 2017 | 25

FSM NEWS cont. pg 3 Heights will donate $2 from the sale of every pizza sold from 6:00 p.m. to 8:00 p.m. Follow Fight For Children on Facebook and Twitter to get the digital flyer that must be shown at check-out.

Tabletop Marketing to the Rescue Earlier this year, market research firm NPD Group, Inc. reported that Americans made nearly half

a million fewer lunch trips to restaurants in 2016, resulting in nearly $3.2 billion in lost revenue for the foodservice industry and the lowest level of lunch traffic in decades.

With this recent decline in “lunching out,” mom and pop

eateries and independent restaurant owners are looking for costeffective and efficient ways to attract

new clientele and keep repeat diners coming back. One way is through social media and tabletop marketing. Tork® Xpressnap® AD-a-Glance® is a product solution that allows independent restaurant owners to transform traditional napkin dispenser ads into onsite and online vehicles to showcase menus, promotions, and events to drive and sustain in store traffic.

“Our goal is to arm small restaurateurs with the products and resources to change the lunchtime dynamic,” said Suzanne Cohen, foodservice marketing director for Tork. “AD-a-Glance offers the marketing tools the big-name chains use, such as a consistent campaign messaging strategy and social media amplification tools, to boost tabletop marketing and communicate specials and offerings to people inside and outside of the dining room. We want to see our customers win back the lunch hour with increased traffic and sales.”

For more information, go to www. torkusa.com/ad-a-glance/.

governing standards. The purpose of the certification is to contribute to the health of the world’s oceans by recognizing and rewarding sustainable fishing and to influence the choices people make when buying seafood. Certified products have been assessed and certified as “ecologically sustainable and fully traceable.”

In addition, Metropolitan has become SQF-2 Certified from the SQF Institute. The SQF Program is recognized by the Global Food Safety Initiative (GFSI) and links primary production certification to food manufacturing, distribution, and agent/broker management certification. It is the only certification program to integrate a quality component as well as food safety. Metropolitan received an outstanding grade on its recent audit.

According to Metropolitan President Scott Willard, “It was truly a team effort that virtually everyone participated in. Not only did everyone’s commitment to excellence create marvelous audit results, it created noticeable improvements in every area and every department.”

Correction…

Way to go! Metropolitan Meat, Seafood & Poultry…

Metropolitan — a Mid-Atlantic center-of-the-plate and specialty food distributor — has become a Certified Chain of Custody (CoC) Supplier of MSC and ASC seafood products. The Marine Stewardship Council (MSC) and the Aquaculture Stewardship Council (ASC) are two of the largest and most recognized of the independent seafood industry

Please note a correction in the August FSM Craft Beer story (hard copy, pg. 16). What should have been said: Dan: I had to learn the many franchise and craft beer laws that are unique to Maryland. Maryland laws state that breweries who produce under 22,500 barrels of beer per year can self-distribute up to 3,000 barrels annually.

Not: …who produce under 3,000 barrels of beer per year can selfdistribute their products.

We regret the error.

REACH RESTAURATEURS. ADVERTISE WITH US! CONTACT LISA SILBER 703.471.7339

foodservicemonthly 26 | SEPTEMBER 2017

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RAR RESTAURANT ACTIVITY REPORT

CURRENT REAL ESTATE TRANSACTIONS, LEASES SIGNED, OWNERSHIP CHANGES AND BUSINESS BROKERAGE ACTIVITY Editor’s note: The Restaurant Activity Report (RAR) is a lead summary. The information is supplied to readers of Foodservice Monthly by the RAR and the RAR is solely responsible for its content and accuracy. The list is edited for space.

LULABELLE’S SWEET SHOP 847 Upshur St, NW Washington DC 20011 202-525-1725 www.sweetlulabelle.com An employee at Each Peach Market confirmed the owners would be opening a new eatery called Lulabelle’s Sweet Shop at 847 Upshur St, NW in Washington, DC 20011. The menu will serve coffee, ice cream, sweet treats, grab and go sandwiches and salads. Contact number listed 202-525-1725 is for Emily Friedberg and Jeanlouise Conaway, the owners at Each Peach Market.

1000 DEGREES PIZZERIA 9201 Woodmore Centre Dr., Ste. 410 Lanham MD 20706 202-316-6418 1000DegreesPizzeria@gmail.com www.1000degreespizza.com 1000 Degrees Pizzeria will open by September of 2017 at 9201 Woodmore Centre Dr., Ste. 410 in Lanham, Maryland 20706. The menu features the White Out (with extra virgin olive oil, shredded mozzarella, Parmesan, fresh mushrooms and garlic), Smokey Pollo (featuring Sweet and Smokey Bourbon Barbecue Sauce, roasted chicken, bacon, red onion, red peppers, pineapple, shredded mozzarella and bleu cheese) and Meatza (with marinara, mozzarella, pepperoni, bacon, Italian sausage and crumbled meatballs). No ABC will be available.

Contact phone number listed 202-316-6418 is for this location.

KUNGFUTEA 22705 Clarskburg Road Clarksburg MD 20871 855-538-9888 kftclarksburg@gmail.com www.kfteausa.com KungFuTea will open by a yet-to-be-determined date at 22705 Clarskburg Road in Clarksburg, Maryland 20871. The quick-service restaurant is known for their hot and cold teas, unique milk drinks, coffees and slushies. The contact phone number listed 855-538-9888 is for the corporate office. The best way to reach Peter Zhang, the franchisee is via email at kftclarksburg@gmail.com.

GINGER JUICE 12173 West Broad Street Henrico VA 23233 804-282-3002 www.gingerjuiceco.com/

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A new location for Ginger Juice Co. will be opening at 2173 West Broad Street in Henrico, Virginia 23233. The juice bar offers a variety of cold pressed juices, smoothies and acai bowls.

In addition, a November opening is expected.

Contact number 804-282-3002 is for existing location in Richmond.

space will and 1,250 sqft. The new space is expected to be fully renovated by late 2017. The menu will serve appetizers, pizza, sandwiches with full ABC. Hours of operation are MondayFriday 11:00am-2:00am and Saturday-Sunday 9:00am-1:00am. Contact number listed 410853-7324 is for this location.

PRESERVATION ALE AND SMOKEHOUSE 518 Craghead Street Danville VA 24541 434-797-3463 A new restaurant called Preservation Ale and Smokehouse will be opening at 518 Craghead Street in Danville, Virginia 24541. The restaurant will serve southern barbecue with some twists, incorporating Nashville-, Memphis- and Korean-style flavors. In addition, there will be an on-site brewery, with its own seating, that will offer rotating taps of lagers, ales and specialty beers. Opening is slated for end of year. Contact number 434-797-3463 is for 616 Farm to Table Restaurant, which shares the same owner.

OPEN ROAD 1800 N. Lynn Place Arlington VA 22209 571-395-4400 www.openroadgrill.com A new location of Open Road will be opening at Center Place at 1800 N. Lynn Place in Arlington, Virginia 22209. The restaurant casual restaurant offers classic pub fare with locally sourced ingredients. In addition, the restaurant offers full ABC. Contact number 571-395-4400 is for Falls Church, VA location.

BURRITOH! 1332 Venture Drive, Suite A Forest VA 24551 434-812-2152 info@burritoh.com www.burritoh.com A new location of BurritOh! will be opening at 1332 Venture Dr Suite A in Forest, Virginia 24551. The restaurant offers tex-mex cuisine such as burritos, quesadillas and tostadas using regionally grown, gluten free ingredients.

In addition a September opening is expected.

Contact number 434-812-2152 is for existing location in Charlottesville, VA

GREAT HARVEST 13541 Midlothian Turnpike Midlothian VA 23113 406-683-6842 www.greatharvest.com A Montana-based restaurant and bakery called Great Harvest Bread Co. will be opening at 13541 Midlothian Turnpike in Midlothian, Virginia 23113. The fast casual bakery and restaurant offers an array of scones, muffins, cookies and bars. The eatery offers sandwiches, soups and bakery goods for breakfast and lunch with no ABC. They also offer catering and a retail bakery. Contact phone number listed 406-683-6842 is for Mike Ferretti, President at the corporate office at 28 S. Montana Street in Dillon, Montana 59725.

RESTAURANT 7 N. 17th Street Richmond VA 23219

804-405-1794 A new, yet-to-be-named restaurant will be opening at 7 N. 17th Street in Richmond, Virginia 23219. While the restaurant's menu and concept has yet to be disclosed, we do know that an end of year opening is expected. In addition, existing locations by Chris Tsui, owner, have full ABC. Contact number 804-405-1794 is for Chris Tsui's EAT restaurant group.

NAUGHTY GIRLS DONUTS To Be Announced Sterling VA 20165 540-636-3313 www.naughtygirlsdonutshop.com Naughty Girls Donuts will be opening a new location at a to-be-announced location in Sterling, Virginia 20165 by September 2017.

However, unlike other locations, this location will be a full restaurant classic comfort food such as southern fried chicken and classic American dishes. In addition, there will be a wider selection of donuts. Contact number 540-636-3313 is for Linden location.

RISE BISCUITS DONUTS 1620 York Rd York Road Shopping Center Lutherville-Timonium MD 21093 984-439-2220 North Carolina-based Rise Biscuits Donuts will open a new location at York Road Shopping Center, 1620 York Rd in Lutherville-Timonium, Maryland 21093. Rise Biscuits Donuts menu features biscuit sandwiches with a range of fillings, and a variety of doughnuts made fresh daily, in addition to juices, milk, and locally roasted coffee. No ABC. Rise will be open daily from 7am-2pm. An April 2017 opening is ex-

RAR cont. pg 28

BLUE DINER, AND SPILE AND SPIGOT TAP HOUSE 1248-1250 H Street NE Washington DC 20002 info@Spileandspigot.com Two new eateries called Blue Diner and Spile and Spigot Tap House are expected to open this fall at 1248-1250 H Street NE in Washington, DC 20002. Blue Diner will be located on the second floor. The menu will serve American diner staples, hopefully 24 hours a day. The restaurants will have room for 170 to 180 people.

Spile and Spigot Tap House will serve contemporary American cuisine with international influence. Full ABC available. Contact information listed is for Justin Harbin, the co-owner, via email at Info@Spileandspigot.Com. KUNGFUTEA 10000 Town Center Ave. Columbia MD 21044 855-538-9888 kft.columbia@gmail.com KungFuTea will open by late September 2017 at 10000 Town Center Ave. Columbia, Maryland 21044. The quick-service restaurant is known for their hot and cold teas, unique milk drinks, coffees and slushies. Contact phone number listed 855-538-9888 is for the corporate office. The best way to reach Zong Cai Chen, the franchisee is via email kft.columbia@gmail.com.

KOOPER'S NORTH TAVERN 12240 Tullamore Rd. Lutherville-Timonium MD 21093 410-853-7324 www.koopersnorth.com An employee at Kooper's North Tavern, 12240 Tullamore Rd in Lutherville-Timonium, Maryland 21093 confirmed the owner plans to expand the eatery into the adjacent space. The new

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SEPTEMBER 2017 | 27

RAR cont. pg 27 pected. Contact number listed 984-439-2220, is for Rise located at 401 Foster St, Durham, North Carolina 27701.

LOCAL FRY 21 E. Cross St. Baltimore MD 21210 410-244-1283 info@thelocalfry.com www.thelocalfry.com An employee at Local Fry confirmed the owner would be opening a second location at 21 E. Cross St. in Baltimore, Maryland 21210. The new location is expected to open in early 2018.

The Local Fry is a specialty fry shop serving gourmet comfort food in a casual setting.

Contact number listed 410-244-1283 is for the original location.

VILLAGE JUNCTION BAKERY CAFÉ 1332 Sulphur Spring Rd Arbutus MD 21227 410-247-7744 www.villagejunctionbakery.com Village Junction Bakery Café, 1332 Sulphur

Spring Rd in Arbutus, Maryland 21227 is now under new ownership. The menu will continue to serves old-fashioned doughnuts, Danish, buns, cake, bagels, and bread. Contact number listed 410-247-7744 is for this location.

KUNG FU TEA 1001 W. Main Street Charlottesville VA 22903 804-254-1746 www.kfteausa.com/ A new location of Kung Fu Tea will be opening at 1001 W Main Street in Charlottesville, Virginia 22903. The tea house will serve a variety of hot and cold teas, coffees, milks, yogurts, punches, and slushes. In addition, a September opening is expected. Contact number 804254-1746 is for Richmond, VA location.

CASA DEL BARCO 11500 Midlothia Turnpike Chesterfield VA 23235 804-775-2628 www.casadelbarcova.com A new location of Casa Del Barco will be opening at the Chesterfield Towne Center located at 11500 Midlothian Turnpike in Chesterfield,

Virginia 23235. The restaurant serves upscale Mexican food as well as full ABC with an extensive craft cocktail menu. In addition, the new location is slated to open by end of 2017.

Contact number 804-775-2628 is for original Richmond location.

RESTAURANT 200 Massachusetts Ave. NW Washington DC 20001 212-243-4020 An employee at Union Square Café confirmed the owner would be opening a new sister restaurant at 200 Massachusetts Ave. NW in Washington, DC 20001. The quick-service eatery will serve breakfast sandwiches, gourmet coffee, and grab and go fare. Contact number listed 212-243-4020 is for Union Square Café.

TAYLOR GOURMET 888 17th St. NW Washington DC 20006 202-684-7001 info@taylorgourmet.com www.taylorgourmet.com A new Taylor Gourmet is expected to open at 888 17th St NW in Washington, DC 20006.

The menu will serve Italian hoagies, chicken sandwiches, pasta salads and vegetarian options. An Italian market on premises will also sell imported and domestic cured meats and cheeses and other authentic Italian market goods. The contact phone number 202-6847001 is for the original location at 1116 H Street NE, Washington, DC 20002.

COOKIE DOUGH & CO. To Be Announced Washington DC 20036 301-469-6000 info@cookiedoughandco.com www.cookiedoughandco.com A new location of Cookie Dough & Co. is expected to open in early 2018 at a to-be-announced location in Washington, DC. The menu serves raw cookie dough by the scoop, cone or pint. Contact number listed 301-469-6000 is for the original location at Westfield Montgom-

ery Mall. The best way to reach Dan Zhu, is via email at info@cookiedoughandco.com.

FRACTURED PRUNE DONUTS 1604 Village Market Blvd.

Leesburg VA 20175 302-332-8833 www.fracturedprune.com UPDATE!! We previously reported that the Fractured Prune would be opening a new location at 1604 Village Market Blvd., Suite 120 in Leesburg, Virginia 20175 by March. We now know the donut shop will open fall 2017.

The quick service restaurant serves high-end, custom donuts with flavors like French toast, black forest, and "O.C. Sand" (honey glaze with cinnamon sugar). Contact number 302-3328833 is for corporate office in DE. NON FICTION COFFEE 1961 Chain Bridge Road Tysons VA 22102 202-289-3600 A new coffee shop called Non Fiction Coffee will be opening inside the Isabella Eatery located at 1961 Chain Bridge Road in Tysons, Virginia 22102. The coffee shop will feature scones, biscuits, croissants, and danishes produced by a pastry chef. Along with a variety of coffee drinks, the shop will also offer fresh juices, mimosas and bloody Marys. Contact number 202-289-3600 is for Graffiato in Washington, DC which shares the same owner.

SHRIMP SHACK 11500 Midlothian Turnpike Chesterfield VA 23235 804-775-2628 A new restaurant called Shrimp Shack will be opening at the Chesterfield Towne Center located at 11500 Midlothian Turnpike in Chesterfield, Virginia 23235. The restaurant will serve dishes with tropical ingredients and many influences from the sea, including local and ethically sourced seafood options. In addition, a late 2017 opening is expected. Contact number 804-775-2628 is for Casa del Barco which shares the same owner.

Fufills All Maryland Health Department Requirements Recommended by: Coastal Sunbelt Produce, Baltimore Hispanic Chamber of Commerce, Foodservice Monthly, MICROS, PFG, RAMW & SAVAL FSM ADVERTISERS SUPPORT THE FOODSERVICE INDUSTRY OF THE MID-ATLANTIC WHEN THEY SHARE THEIR MESSAGE EACH MONTH. CONTACT LISA SILBER, SALES MANAGER: 301-591-9822 OR LISA@FOODSERVICEMONTHLY.COM FOR THE BEST WAY TO REACH THE REGION’S BUYERS. Ram EF Servsafe .......................................... 25 Itek .............................................................. 18 Acme Paper .................................................... 9 RAM Expo ..................................................... 20 Martin Bamberger ......................................... 11 Barter........................................................... 28 Saval ............................................................ C2 Metropolitan Meat Seafood & Poultry ............. C4 Bi-Lingual Hospitality ..................................... 28 ServSafe ...................................................... 26 Michael Birchenall ......................................... 27 Chesapeake Insurance .................................. 10 Tech 24 Construction .................................... 17 Ninos ........................................................... 11 Ecolab ............................................................ 1 Valley Proteins ................................................ 7 Sandalya, csi .................................................. 3 Hearn Kirkwood ............................................ 13 Performance Food Service ............................. C3 H M Wagner .................................................... 5 Potomac Construction ................................... 22 H&S Bakery .................................................. 16 28 | SEPTEMBER 2017

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