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Volume 15, No. 10 n October 2016

MASSERIA BY NICHOLAS STEFANELLI

Shares a Bountiful Fall Harvest

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insidefsm Volume 15, No. 10

October 2016

news and information

columns

Looking Back………………………………………………………………………………………… 2

Sauce on the Side by Michael Birchenall…………………………… 2

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Volume 15, No. 10 ■ October 2016

Educated Eats……………………………………………………………………………………… 8 Masseria by Nicholas Stefanelli…………………………………………………………… 10 Association News OCHMRA ………………………………………………………………… 12 Expo Recap 2016 ……………………………………………………………………………… 13 Webinar LGBT … VRLTA………………………………………………………………………… 20

Bob Brown Says by Bob Brown……………………………………… 17 Modern Business Solutions by Henry Pertman………………… 18 The Latest Dish by Linda Roth……………………………………… 22 Whining ’n Dining by Randi Rom …………………………………… 24

Restaurant Activity Report …………………………………………………………………… 27

Balti-MORE by Dara Bunjon………………………………………… 25

Ad Index…………………………………………………………………………………………… 28

Food Smarts by Juliet Bodinetz……………………………………… 26

MASSERIA BY NICHOLAS STEFANELLI

Shares a Bountiful Fall Harvest

on the cover Masseria by Nicholas Stefanelli photo credit: Fredde Lieberman

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

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WHERE HOSPITALITY BUYERS & SELLERS MEET The Newsmagazine Foodservice Professionals Rely On

OCTOBER 2016 | 1

SAUCE ON THE SIDE Michael Birchenall

Is It 2017 Yet?

oodservice Monthly has big plans for the new year. I hope you do as well. But first it appears we have to get through this historical embarassment known as the 2016 Presidential Election. What a mess, but that won’t slow us down here at FSM. In 2017, we will celebrate our 15th anniversary and we will be improving our strengths and looking to our readers to add what is needed to provide them with the premier newsmagazine foodservice professionals rely on to improve their operations. Speaking of strengths, you only have to look to our contributors for the best commentary in the Mid-Atlantic. No other regional trade publication has a lineup of “local” writers on a par with FSM. You all know Linda Roth and Randi Rom who have covered the Washington and Baltimore restaurant scene for FSM since our first issue in 2002. They anchor the second half of the magazine giving us valuable advertising real estate in the “back” that many would consider in other publications as hard to sell.

Covering the Baltimore scene for the latest openings, Dara Bunjon offers her years of experience to find the newest gems. We are lucky to have Bob Brown for uncovering the “secrets” of service in the way we take care of our guests. His training work is known worldwide and is used by the key players in the hotel and restaurant world. Becki Young is unparalled in her immigration column, Working in America, by using profiles of those new to the U.S. who have made significant contributions to foodservice success. And Henry Pertman’s Modern Business Solutions is always peppered with his special wit and sound advice.

Don’t forget, we also want to know what you want … send all suggestions to michael@ foodservicemonthly.com.

Let me repeat one thought shared by one of our writers this month. Thanks to Henry Pertman for sharing:

Spruce Up the Restrooms If you have restrooms that need chips repaired, a toilet fixed, a fresh coat of paint or more, do all of those things, and do them now. That old adage that guests judge you by your bathroom is not only true, it is actually truer than it has ever been. Don’t forget to make sure there are baby changing tables in men’s and women’s rooms. To bring this to a close, let’s go to where we began. No matter what you think, be sure to VOTE! And then go wash your hands.

Hungry for the latest?

One of the special additions during 2016 was the addition of the insight of Michael Sternberg through his Restaurateur’s World. Michael makes it all personal because at the end of the day it is all personal. Volume 15, No. 10 n October 2016

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Contact

But first, there’s more. New for 2017 we will see the return of John Klakamp; a new column, A Taste of Design, by Brian Thim; and something new by Fredde Lieberman. Fredde, the wellknown local photographer will use his talent and lens to give us an independent foto column.

Food Smarts by Juliet Bodinetz always has the latest in food safety … and don’t forget, “wash your hands!”

foodservicemonthly Michael Birchenall Lisa Silber Electronic Ink Contributing Writers

Let’s not forget Dennis Barry, Celeste McCall, Ozzie Yazgan, Jay Treadwell, and Andrew Kline. To help you understand who’s talking to you, FSM will do monthly features telling you more about the writers talking to you — these snippets Ive just shared just don’t do them justice.

Editor and Publisher michael@foodservicemonthly.com Sales Manager lisa@foodservicemonthly.com Design and Production fsm@eink.net Dennis Barry, Juliet Bodinetz, Bob Brown, Dara Bunjon, Andrew Kline, Celeste McCall, Henry Pertman, Randi Rom, Linda Roth, Michael Sternberg, Jay Treadwell, Becki Young phone: 703-471-7339 email: info@foodservicemonthly.com fax: 866-961-4980 web: www.foodservicemonthly.com

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Foodservice Monthly, a division of Silver Communications, Corp., is owned and published by Silver Communications, Corp. The Foodservice Monthly mission is to provide Mid-Atlantic foodservice professionals with news and information in an informed, imaginative and insightful newsmagazine. Foodservice Monthly assumes no responsibility for material submitted to us. All information contained in this publication is believed to be accurate. No part of this publication may be reproduced in whole or in part or transmitted in any form without prior permission from the publisher of Foodservice Monthly.

2 | OCTOBER 2016

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FSM NEWS

Share Your Story

Applications Open Until October 31

he National Restaurant Association is now accepting applicatons for its Industry Awards through October 31. Our Mid-Atlantic has many great stories … let’s Share Your Story. www.chooserestaurants.org/awards

Restaurant Neighbor Award Restaurants demonstrate an unwavering commitment to their communities in good times and bad. Perhaps no other industry has deeper community roots. In large and small communities, people turn to restaurants each day for sustenance, support and socialization — and restaurants give back to their communities, improving the quality of life for all they serve. With nine in 10 restaurants involved in community service, the National Restaurant Association Educational Foundation works to raise awareness of the many philanthropic efforts taking place in the restaurant industry across America. Each year, a small business, a mid-size restaurant company and a large/national chain each receive $10,000 to support a favorite charity or community project, and winners receive an all-expenses-paid trip to Washington, D.C. to receive their

award during a gala awards dinner. Interested? Share your story.

Faces of Diversity American Dream Award The National Restaurant Association Educational Foundation is proud of the industry’s diversity. And we hope to inspire further inclusion through the annual Faces of Diversity Awards program. In partnership with PepsiCo Foodservice, the Faces of Diversity Awards program honors individuals in the restaurant industry who have realized the American Dream through hard work, determination and enterprise. Founded in 2006, this program was created to promote the importance of diversity and inclusion by highlighting model companies that have excelled in this area, as well as to raise awareness about the important role restaurants play in providing a ladder of opportunity for millions of Americans to achieve the American Dream. A panel of industry leaders selects the winners, who will receive an allexpenses-paid trip to Washington, DC to be honored at an awards ceremony at the National Restaurant Association’s Public Affairs Conference Gala Awards Dinner. In addition to the ceremony, a $2,500

scholarship will be made in the name of each winner to an aspiring student pursuing a career in the restaurant and hospitality industry. Interested? Share your story.

Thad and Alice Eure Ambassador of Hospitality Award The Ambassador of Hospitality Award, sponsored by Ecolab, is the premiere award bestowed by the NRAEF to an individual who has exemplified extraordinary achievement and leadership in the restaurant and hospitality industry. The award is named for Thad and Alice Eure who generously gave their time and resources to serve their community and the hospitality industry. Interested? Share your story.

National ProStart Educators of Excellence Award The National Restaurant Association Educational Foundation (NRAEF) and Golden Corral recently presented the James H. Maynard Excellence in Education Award to Cheryl Meyer-Thompson of Milford Senior High in Nebraska and Pam Sloan of Manchester High School in Virginia. The honor is awarded annually by Golden Corral to two ProStart educators who excel both in and out of the classroom.

Additionally, Meyer-Thompson, Sloan and 30 other ProStart educators were named recipients of the 2016 ProStart Educator of Excellence Award. The NRAEF’s ProStart Educator Excellence Awards, made possible by Golden Corral, recognize exceptional educators who utilize the ProStart program in their classrooms. Each participating state restaurant association nominates its leading educator who has demonstrated a strong commitment to his or her students and to the ProStart program. Award recipients were honored at the NRAEF’s Educator Excellence Awards Dinner at the InterContinental Hotel in Chicago on Thursday, May 19, 2016. The 2016 ProStart Educator Excellence Awardees from the MidAtlantic are: LENORE MARTIN Northeast Senior High School Maryland KAITLIN RUSSELL Seaford High School Delaware PAM SLOAN Manchester High School Virginia

FRONT BURNER Cicely Simpson, Executive Vice President of Government Affairs and Policy for the National Restaurant Association leads a team of professionals who advocate for and represent restaurants nationwide. Her team is charged with advancing and protecting the industry and building industry influence and impact. Simpson also leads the

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association’s communications and research teams, shaping effective messaging and providing valuable insights for government, industry and the general public on behalf of the association’s membership. The weekly FRONT BURNER keeps NRA members in touch with the key issues facing restaurateurs.

Things to Know about the Overtime Fight Congress has finally recessed, with lawmakers set to return to D.C. the week of Nov. 14 for a lame-duck session. They’ll have a full plate, including needing to pass a spending bill to fund the government through FY 2017. The current funding measure expires Dec. 9.

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Policy update With Congress now on break, and most state legislatures finished for 2016, here’s our recap of where we stand on key policy issues at the federal, state and local levels. These updates are passwordprotected for NRA members. If you have trouble with your login, please contact us at membership@ FSM NEWS cont. on page 4 OCTOBER 2016 | 3

FSM NEWS continued FRONT BURNER, cont. restaurant.org or through our call center at 855-514-8115.

Things to Know about Next Steps

Overtime: Message is being heard

The Senate needs to act. Sen. James Lankford (R-Okla.) introduced a companion 6-month delay bill but it’s an uphill battle: The White House said President Obama will veto any delay bill.

In an emergency action before Congress’s recess, the House voted 246-177 to push the overtime rule’s effective date to June 1, 2017, from Dec. 1, 2016. Five Democrats joined all voting Republicans to support the 6-month extension proposed by Rep. Tim Walberg (R-Mich.).

The 6-month extension isn’t a done deal

A delay is a short-term fix but we need longer-term solutions On the House side, we support H.R. 5813 by Rep. Kurt Schrader

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(D-Ore.) and his bipartisan list of cosponsors. Among the bill’s common-sense changes: Phase in the new salary threshold over three years, instead of more than doubling it to $47,476 overnight as of Dec. 1, and eliminate the threeyear automatic indexing. Senate HELP Committee Chair Lamar Alexander (R-Tenn.) introduced a modified version of H.R. 5813. His bill, S. 3464, would phase in the salary threshold over five years and require a pause after Year 1 to assess the impact. Sens. Collins (Maine), Lankford (Okla.), Scott (S.C.) and Flake (Ariz.) joined Alexander in introducing S. 3464. We are making a difference. The House vote to delay came in large part because of our leadership on Capitol Hill. We worked with Senators to get their bills introduced. We continue our private conversations with both House and Senate leaders on this issue. Our grassroots outreach with our State Restaurant Association partners has also had an impact: Restaurateurs have raised the overtime issue with lawmakers in dozens of in-district, in-person Restaurant Roundtables since this spring, including numerous events in August.

We’re working on the legal front

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We, along with the Texas Restaurant Association, are planning to join a legal challenge to the overtime rule that was filed last week by a list of 50+ business organizations. The lawsuit was filed in federal district court for the Eastern District of Texas. The Texas Chamber of Commerce is leading the effort, along with local chambers of commerce in Texas, the U.S. Chamber of Commerce and other business groups. The suit challenges multiple parts of the rule and asks the judge to put an immediate hold on the Dec. 1 compliance date. We’re also assisting in a separate lawsuit 21 states have filed in the same court against the DOL. Questions? Contact Angelo Amador, aamador@restaurant.org. Getting support from Senate

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Democrats will be key. We’re now working with our members and SRAs to get as many Senate Democrats as possible to cosponsor Sen. Alexander’s bill, S. 3464. Questions? Contact Shannon Meade, smeade@restaurant. org.

Health care reporting The IRS has been sending out thousands of “no-match” notices to employers flagging errors in the reports that businesses filed earlier this year under the Affordable Care Act. According to new IRS guidance, the agency will waive penalties if employers demonstrate a good-faith effort to correct errors by Dec. 31, 2016. We continue to work with Congress to streamline and simplify the ACA reporting rules. Questions? Contact Robin Goracke, rgoracke@ restaurant.org.

EEO-1 revision The EEOC pushed ahead with a controversial revision of the EEO-1 form. Employers of 100+ employees are required to file the form with the EEOC each year. Early this year, the EEOC proposed a dramatic expansion in the information collected. Last week EEOC Commissioners voted 3-2 in favor of the revised form, disregarding much of the feedback it received from employers. The new EEO-1 will require employers to report pay data and hours worked by employees in 10 job categories, divided into 12 pay bands, to help the EEOC flag patterns that could suggest sex- or race-based pay disparities. Covered employers will be required to file the revised form by March 31, 2018, based on 2017 data. WEBINARS: Join us for webinars on rising health care costs for employers, Oct. 6, 2 p.m. ET (http://bit.ly/2dtjVEI ), and the multitude of questions still swirling for restaurateurs and other merchants as we hit the 1-year anniversary of the EMV “liability shift,” Oct. 27, 2 p.m. ET (http://bit. ly/2dppSGr) FSM NEWS cont. on page 6 foodservicemonthly

FSM NEWS continued Fifth Annual ‘Chefs for Equality’ Comes to DC October 26 The fifth annual Chefs for Equality event will be held on Wednesday, October 26 at The RitzCarlton, West End in Washington. For the fifth consecutive year, the Human Rights Capaign (HRC) Foundation and food writer David Hagedorn are once again bringing together the capital region’s top chefs, pastry chefs, and mixologists for Chefs for Equality. The event will honor the late chef Michel Richard — a strong

supporter of the LGBTQ community and patron of Chefs for Equality since its inception – with a special table in his memory. The Washington Post said Richard’s “... innovative and whimsical fusions of French and American foods made him one of the country’s most influential chefs.” “Chefs from all over the region are coming together for our incredible event to stand with the LGBTQ community and help raise crucial funds for the Human Rights Campaign Foundation’s vitally

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important work,” said Hagedorn. “Despite tremendous progress made, LGBTQ people still face unfair and unjust discrimination in far too many places across the country. And with more than 200 anti-LGBTQ pieces of legislation introduced in 34 states this year, the work of the HRC Foundation is more important than ever before.” Chefs for Equality features savory tasting and drink stations headed by the national capital region’s top chefs, pastry chefs, and mixologists. As they have for the previous four years, Christopher Vazquez and Rick Davis of Amaryllis Floral Event + Design will enhance the Ritz-Carlton’s ballroom for the amazing event. The jewels of the Chefs for Equality crown are eight personal chef tables — an opportunity to dine with celebrity chefs for a lavish fivecourse meal right in the middle of the action during the event. Celebrity chef groupings for these tables include: Jen Carroll, David Guas, and Ris Lacoste; Ian Boden, Bryan Voltaggio, and Jeremiah Langhorne; Victor Albisu, Amy Brandwein, and Nick Stefanelli; Cathal Armstrong, Erik Bruner-Yang, Scott Drewno, Danny Lee, and Yesoon Lee; Todd Gray, Vikram Sunderam, and Alex Levin; Tarver King, Marjorie MeekBradley, and Johnny Spero; Mike Friedman, Jamie Leeds, and Michael Schlow; Bill Smith, Joy Crump, and David Shannon. In addition to these tables are

two centerpiece tables for 16 guests, each matched with Washington’s most celebrated fine dining chefs, including Patrick O’Connell, Frank Ruta, Aggie Chin, Fabio Trabocchi, Robert Wiedmaier, and Eric Ziebold at one table. The second centerpiece table is a tribute to Richard, and includes chefs David Deshaies, Cedric Maupillier, Roberto Donna, Kaz Okochi, Eric Krempp, Jeff Buben and Luigi Hervé. Baker Mark Furstenberg of Bread Furst will provide the bread for all 10 of the personal chef tables. The full list of participating chefs, pastry chefs, bakers, and mixologists can be found at chefsforequality.org. The fight for full LGBTQ equality is far from over. Even with nationwide marriage equality, 31 states lack explicit protections against discrimination in employment, housing, and public accommodations on the basis of both sexual orientation and gender identity. The HRC Foundation’s educational work is vital to raising awareness on these important issues. Tickets for Chefs for Equality can be purchased at chefsforequality. org. Additionally, tickets for the after-party at Mike Isabella’s Kapnos restaurant can be purchased separately for $50. All proceeds will benefit the Human Rights Campaign Foundation’s nationwide work for LGBTQ equality.

Help Your Favorite Ellicott City Restaurants Re-Open! #EquipEC Ellicott City officially opened its streets for public car and foot traffic October 6. Many of its restaurants are still in need of essential pieces of equipment to reopen and operate. The Restaurant Association of Maryland is collecting monetary donations that will directly replace items that were lost or damaged in the July 30 flood. By going to the donation site marylandrestaurants.wufoo.

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com/forms/zcxwn3z1ebnin8/, contributors can see the specific needs of the restaurants and make their donation directly to a specific Ellicott City restaurant. If you are a business or individual who prefers to make a donation by check, Please mail donations to: Restaurant Association of Maryland Attn: Equipment for Ellicott City Fund 6301 Hillside Court Columbia, MD 21046 foodservicemonthly

EDUCATED EATS

RAMW’s 7th Annual Culinary & Hospitality Party Benefiting Educated Eats Raises Over $22,000

his year, the 7th Annual Culinary & Hospitality Party benefiting the Restaurant Association Metropolitan Washington’s Educated Eats event raised over $22,000 to support the Frans Hagen Culinary Arts Scholarship Fund. The event was

held at Ivy City Smokehouse and included live music, food, drinks, and raffle prizes. Board members, restaurant members, industry advocates and hospitality supporters attended to eat, drink and bid on various live auction items for the cause of culinary and hospitality

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education. Many left with various ticket packages to local sporting events, NFL football experiences, trips to Costa Rica, and even a round trip ticket on Qatar Airways. 2017 Culinary Scholarship Applications open January 2017. The auction was conducted online in September. Proceeds go to Educated Eats in order to support the 2017 Frans Hagen Scholarships. The winning Bids support high school students and individuals working in the restaurant industry to pursue their culinary education! Founded in 2004, Educated Eats (501(c)3) advocates for the value of employment through the restaurant and foodservice industry and is committed to creating the next

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generation of culinary professionals. Frans Hagen scholarships are designed to assist individuals who demonstrate an interest in and commitment to the restaurant industry. Scholarships are provided to both high school students pursuing a course of undergraduate culinary study, as well as to those already active in the restaurant industry who are interested in opportunities to return to school to refresh and deepen their skill set. Past scholarship recipients have gone on to graduate at the top of their classes at some of the nation’s finest culinary schools, like the Culinary Institute of America and Johnson & Wales.

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MASSERIA BY

NICHOLAS

STEFANELLI

BY MICHAEL BIRCHENALL

Chef Stefanelli has established an chef/partner with an understanding annual Harvest Dinner at Masseria, of that blendng of chef and first met Nicholas Stefanelli at The restaurateur. “I have learned to that will showcase a different Ritz-Carlton Tysons Corner during guide and grow with my restaurant Italian winemaker each year. The the Fabio Trabocchi Maestro inaugural Harvest Dinner was held and team,” said Stefanelli. “Every days. I was doing a foto shoot for in partnership with the venerable decision is a big one now.” an upcoming feature on the then Antinori Estate founded in 1385. All of which means that running rising Trabocchi venture. Drawn For six centuries and 26 his own restaurant is now more of a to the work of a young chef by his generations, the Antinori family lifestyle than a profession, by taking precision, concentration and smile, has made wines on the pretense out of fine EVERY DECISION their ancestral lands in I introduced myself to Nicholas dining and keeping it to Stefanelli. It was easy then to predict just a whisper through IS A BIG ONE NOW. Tuscany and Umbria. a bright culinary path for the chef Renowned for its classic its service. Entering into who eventually stepped away from Chiantis and credited with creating a handsome courtyard with relaxed Maestro into the chef position at the first Super Tuscans on the seating, Masseria, an exclusive Bibiana for Ashok Bajak. market, the Estate prides itself on restaurant for 60 guests, combines Now Nick has expanded to the raw and simple look of an honoring its heritage while taking an Masseria, a new Italian country estate, innovative approach to growing and MASSERIA restaurant (open a year the industrial grit of the producing throughout Italy. Masseria 1340 4th Street NE Union Market district, now) and a first for the welcomed to the dinner Antinori’s Washington, DC chef as a celebration of and the undeniable U.S. Commercial Director and Brand 202-608-1330 big, harmonious flavors chic of its fashion-savvy Ambassador, the Florence-born masseria-dc.com and the representation chef-owner. Stefanelli’s Niccolo Maltinti. of the Italian cooking innovative Italian tasting Stefanelli’s menu reflected the that shaped his palate as a child. menus sing with touches of coastal start of Italy’s white truffle and game The restaurant’s name carries a cultures and feature a satisfying season with autumnal ingredients in meaning, defining the charming range of his signature cuisine. abundance. Each of the five courses agricultural farm of the Puglia Stefanelli loves the change of paired with an Antinori wine region, which is heavily rooted in seasons. The Italian wine harvest married the constant philosophy of Stefanelli’s heritage. gets underway in early autumn, Stefanelli, “A menu that reflects a Today the aspiring chef I first met and to celebrate this event that is firm expression in our passion for has evolved into a more balanced so central to Italian gastronomy, viticulture and artisanal cuisine.”

10 | OCTOBER 2016

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Pinzimonio Fall Vegetable Salad Guado al Tasso, Vermentino Italy, Tuscany 2014 Brodetto Southern Italian Fish Stew Cervaro della Sala, Chardonnay Italy, Umbria 2006 Cavatelli Cavatelli, Scamorza, White Truffle, Rosemary Tiganello, Sangiovese Blend Italy, Tuscany 2006 Maiale Roasted Pork in the Style of the Puglian Butcher, Chickpeas, Mushrooms Paired with a side-by-side comparison of two vintages of Solaia! Solaia, Cabernet Blend Italy, Tuscany 2006 & 2012 Bavarese Biscotti Bavarese, Saba, Figs, Spice-Candied Almonds foodservicemonthly

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In 2014, President Obama directed the Secretary of Labor to update the overtime regulations to reflect the original intent of the Fair Labor Standards Act. According to the Obama administration, the intent is to simplify and modernize the rules so they’re easier for workers and businesses to understand and apply. However, these changes will have a major impact on your business. The changes are due to begin December 1st. These changes include: Raising the salary threshold indicating eligibility from $455/week to $913 ($47,476 per year); Automatically updating the salary threshold every three years, based on wage growth over time; Strengthening overtime protections for salaried workers already entitled to overtime. We have partnered with the Chamber of Commerce to bring you an informational seminar to address the changes and provide solutions to deal with the changes. The seminar will be held on the morning of October 18th at the Clarion. Save the date as details are forthcoming!

MD Tourism Summit Tourism representatives from around the State will gather in Baltimore for the annual Summit on November 2-4. This event provides a great way to network with colleagues from around the state. If you would like to donate a door prize, please contact us ASAP.

News Returning October 9 – 23, Restaurant Week will offer a great

opportunity to dine out and will help spur some business! Unlike other destinations, we do not charge our members to participate as this is a member benefit! The Fall RW allows you to get as creative as you’d like as the focus is “Great Deals on Great Food.” Additionally, October is Shore Craft Beer month, so be sure to incorporate a craft beer pairing or infuse a menu item with craft beer. By doing so, you’ll receive additional promotion on www. ShoreCraftBeer.com. If you’d like to participate and be featured on www. oceancityrestaurantweek.com, make sure you sign up today! Call us at 410-289-6733 or email inquire@ ocvisitor.com to sign up.

Economic Development Meeting The next E.D.C. meeting will be held on Wednesday, October 5, at 8:30 a.m. at the Carousel Hotel on 118th Street. This month’s sponsor will be The Carousel Group. The guest speaker will be Liz Fitzsimmons, Managing Director of the Division of Tourism, Film and the Arts for the State of Maryland. Liz has previously served as Executive Director of the Office of Tourism Development where she led a team of advertising, communications, tourism development, sales, and interactive services professionals to grow Maryland as a competitive, desirable and successful travel destination. We will also have Katherine Momme, Executive Director of the Lower Eastern Shore United Way who will update the group on the current United Way campaign. Please R.S.V.P. to Lindy.Kosydar@ Carouselhotel.com

Tasty bytes at foodservicemonthly.com

12 | OCTOBER 2016

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RECAP Mid-Atlantic Expo Returns to State Fairgrounds BY ALEX COOPER, RAM

he Mid-Atlantic Food, Beverage & Lodging Expo returned to the Maryland State Fairgrounds in Timonium, Md. September 27 and 28. Thousands of hospitality professionals converged at the fairgrounds for an insider’s chance to taste, see and experience the newest and most exciting products and business concepts that the industry has to offer. Attendees from the hospitality

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industry also enjoyed alcohol and food samples, live chef demos, head-to-head cooking battles and cocktail competitions. Here is a run-down of what happened at the Expo this year:

crowned the winner of the MidAtlantic’s Biggest & Baddest Bloody Mary Competition. Thousands of votes were cast on Facebook and by ballot at the Expo

• Joe Theismann, former star quarterback for the Washington Redskins, broadcaster and entrepreneur gave a speech about his own experience in the restaurant industry

• Volt Restaurant’s Dane Nakamura won the Mid-Atlantic Battle of the Bottle, a live competition featuring nine of the region’s best bartenders and their autumn-themed cocktails Attendees also enjoyed business and marketing seminars on topics such as managing online reviews,

• Jimmy’s Famous Seafood was

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generating PR for your restaurant, SEO tips, a beer consolidation discussion and a talk on catering in unconventional and historical spaces. Stay tuned for more content from the Expo. The next Mid-Atlantic Food, Beverage & Lodging Expo will take place in September 26 and 27, 2017 at the Maryland State Fairgrounds. See pages 14-16 for a photo recap of the Expo.

OCTOBER 2016 | 13

! s e l i m A llS

AT THE 2016 MID-ATLANTIC FOOD BEVERAGE & LODGING EXPO

14 | OCTOBER 2016

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EXPO PHOTO RECAP cont. on page 16 foodservicemonthly

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OCTOBER 2016 | 15

EXPO PHOTO RECAP cont. from page 15

Don’t miss YOUR OPPORTUNITY to become a 2016-2017

MARYLAND’S BEST Restaurant Member The Maryland Department of Agriculture’s Maryland’s Best program has launched a statewide promotion to recognize restaurants which source, purchase, prepare with, and promote locally grown fruits and vegetables. Maryland’s Best is your source to find the best local farmers for local agricultural products. The promotion will run through October. Participating restaurants will receive: w Listing on the Maryland’s Best website w Exposure from promotion, outreach and advertising w Use of the well-recognized Maryland’s Best logo w Restaurant promotion items, including window decal w A chance to be named the 2016 Maryland’s Best Fresh Local Restaurant!

To sign up, visit www.marylandsbest.net and select the restaurant post. Join today and let everyone know how you keep your fresh on! #MDsBest • #GetYourFRESHon! • #BuyLocal • #FarmersMarket

16 | OCTOBER 2016

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BOB BROWN SAYS Bob Brown

The Power of Pacesetters: How to Make the Most of Talented Performers

very restaurant needs a pacesetter— someone who raises the bar and whose performance is proof positive that excellence can be achieved and maintained. While working with Rare, the number-one steakhouse in Madison, Wisconsin, a shift in attitude and performance occurred when Jahar hit the floor. A star performer, Jahar rewrote the book on wowing an audience. With his 6’5” commanding stage presence and crafty sales techniques, he redefined how many bottles $199 Caymus Cabernets, dry-aged Tomahawk Ribeyes, and Banana Fosters could be sold. His expertise was not lost on peers. Yet, Yahar and other top performers are too often viewed as phenomes not used to their full benefit. Let’s explore.

Capture Presentation Prowess I spent an afternoon interviewing Jahar and had him role-play his greeting, beverage and menu tours, and grand finale: “Under appetizers, don’t miss our Buratta Bruschetta, featuring creamy mozzarella with roasted tomatoes and grilled bread. In the shaded box, you’ll find seafood platters and towers. I recommend the Grand Tower with Maine lobster, king crab, Gulf shrimp, ahi tuna poke, fresh-shucked oysters, mussels, and clams. Our featured oysters are small, plump West Coast Kusshis, Japanese for ‘precious.’ And at Rare, we pride ourselves on serving prime meats by Linz, which are dry-aged in house. A standout is our 24-ounce center-cut Tomahawk Ribeye with a 12-inch French cut bone.” Later, we used Jahar’s approach and exquisite word play to instruct staff.

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Share Techniques and Tactics At the opening training for Milwaukee’s second Rare Steakhouse, Jahar demonstrated his magic. He described how his fine dining career started at Hugo’s and Smith and Wollensky’s, where he learned to study his craft and view waiting as a profession. Then, he role-played his approach, leaving the staff spellbound. Having top waiters show, not tell, is a powerful learning technique.

BUT I STRESS MANIACAL ATTENTION TO DETAIL, ANTICIPATING NEEDS AND CARING FOR THE GUEST. Commit to Learning It’s not just talent that makes a superstar. It’s dedication too. “At my core, I’m a salesperson,” said Jahar. He added, “But product knowledge is important. It creates a level of trust and puts guests at ease. So, while working at Smith & Wollensky’s, I not only learned the menu inside and out but read the guest E-newsletter. I wanted to see what guests were seeing about our approach to quality, including the inside scoop on our farmers, fisherman, and wine makers.”

cokes and doesn’t use the black straws, I remove them. You could say I’m guilty of having service OCD.”

Be Inventive At the end of the meal, he says, “Banana’s Foster. That’s my story and I’m sticking to it.” This simple tactic stuns his patrons, and they rarely refuse. While flaming the dish tableside with banana liqueur and rum and throwing in cinnamon for sparkle, Jahar creates a ‘dinner and a show.’ Jahar tells his story at the table, “In 1951, Paul Blange at Brennen’s in New Orleans’s created this dish to take advantage of bananas coming into the port from South America, wow guests, and created a recipe that stands the test of time. Its namesake was Richard Foster,

chairman of the New Orleans Crime Commission. And rumor has it that, after a long night investigating the mob in the banana racket, he’d stop by and enjoy this dish. And, now ladies and gentlemen, Voila!” BOB BROWN, president of Bob Brown Service Solutions, www.bobbrownss.com, pioneered Marriott’s Service Excellence Program and has worked with Disney, Hilton, Morton’s of Chicago, Nordstrom, Olive Garden, and Ritz Carlton. He works internationally hotels such as Burj Al Arab in Dubai. He has appeared on the Food Network and authored the bestselling The Little Brown Book of Restaurant Success selling over 100,000 copies worldwide. Contact Bob for speeches, workshops, breakouts, executive retreats: 571-246-2944 ©Bob Brown Service Solutions 2014.

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Inspire and Empower Jahar has an antidote for jealousy by cheerleading those who want to move up. He explained, “I love to help aspiring back waiters become captains. I make certain trainees understand my number-one rule: Everything is about the guest. Sure, I share sales techniques. But I stress maniacal attention to detail, anticipating needs and caring for the guest. Often, it’s the tiniest thing that makes a huge difference. When a guest has a couple of Bacardi and

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OCTOBER 2016 | 17

MODERN BUSINESS SOLUTIONS Henry Pertman

Now’s the Time: Six Steps to Maximizing the 2016 Holiday Season

hile the holidays may still seem far-off, the most important time of the year for restaurants will be here before we know it. Now is the time to not only plan, but begin putting in to motion the steps your restaurant will use to maximize business through the end of the year. In my nearly two decades of working with restaurateurs, I have identified six key steps to take before the holidays hit. Although many of these tasks require tough decisions, you will likely soon see significant results from each one.

Survey Your Service Service is the most important factor when it comes to guest

retention. Now is the time to take a look at who is providing exemplary service and those that could benefit from additional coaching. Regardless of how long your servers have been with you, they can always benefit from additional training or a refresher course. Be sure your training manual is very specific and that your staff is trained according to that manual so that everyone is on the same page, and your values and culture remain intact. If you have an exemplary staff member who is cultivating regular guests, up-selling new guests and motivating their colleagues, reward them with a raise now. Then, re-train the rest of your staff by having them follow that person for a few days!

Mix Up the Menu This month, take a hard look at your menu item mix. Get rid of the menu items that do not sell, that get returned to the kitchen, or hold up the line when they are ordered because they just take too long to cook. Then, take a look at your menu from a cost perspective. If you have any menu items that sell well, but have a high food cost, now’s the time to seriously consider raising the price. If you don’t feel you can get the price to a profit-producing level right away, raise it a little now, then a bit more in a few months — perhaps after the holiday season.

Clean Up the Kitchen Sit down with your chef and cooks. Find out what is really happening in the kitchen. If you have a line cook who is not holding up his or her end, has too many personal problems they bring to work, makes way too many mistakes, or is way too slow, you know what you have to do. It is difficult finding good help, but bad help only hurts. Unfortunately, it is not only you and your staff who feel the pain—it is also your guests. The kitchen is the heart of your restaurant, so make sure it is working correctly. And if not, start healing yourself and your business now before any additional damage is caused.

Hire Smarter Start a new hiring process. Stop interviewing only when you have a position open. That puts you in 18 | OCTOBER 2016

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a spot every time, right? You need a server, a cook, or a manager and you feel compelled to hire the next warm body that walks in the door. As you’ve probably experienced, that process is rarely successful. Instead, start interviewing for every position right now. Set aside a day and a window of time when you are meeting candidates, researching and validating their employment history and vetting them. When you find a diamond in the rough, or just a great prospective employee who has intelligence and a great attitude, hire them! Once they’ve joined your team, be sure you train them properly, and just as important, introduce them and make them part of a staff that represents you and the restaurant well to your guests.

Lead with Confidence Be honest with yourself. Now, before the holiday rush, is the time to fine tune your management skills so that your business can capitalize on the most active hospitality season of the year. Ask for feedback from your staff to better understand your shortcomings and your strengths — and then work to use them to your advantage. Delegate the tasks at which others excel. Treat your staff with respect at all times. Learn how to harness the power of social media and the Web (It really is the way of the world) and be very glad that you are in an industry that needs you and your business. The hospitality business is thriving and continues to grow as people dine out more and more often. This trend will only be exaggerated during the holidays, so now take these steps to get your fair share of that business. HENRY PERTMAN is Director, Hospitality Consulting at CohnReznick, located in the firm’s Baltimore, Md. office. 410-783-4900, henry.pertman@cohnreznick.com. foodservicemonthly

Webinar Recap: Maximize Virginia’s Marketing to LGBT Visitors

irt Confroy, Virginia Tourism Corporation, joined the Virginia Restaurant Lodging Travel Association (VRLTA) for a Webinar on Virginia Is For Lover’s new LGBT marketing initiatives and how Virginia businesses can maximize those efforts. Tourism represents one of the top industries in Virginia, expected to generate $22 billion in visitor spending, supporting 216,300 jobs, and adding $1.5 billion in state and local taxes in 2014. A growth market which can increase visitor spending with your business and in your community are LGBT travelers. This includes travel for leisure, business, sports, military, educational, religious and fraternal group travel.

20 | OCTOBER 2016

Who Is the LGBT Traveler? • Individuals who identify themselves as lesbian, gay, bisexual or transgendered (LGBT) • People wanting travel with other LGBT people when traveling • LGBT travel can also include family and friends who do not identify as LGBT • The LGBT tourism industry is represented by destinations (tourism offices and CVBs), travel agents, accommodations and hotel groups, tour companies, cruise lines and travel advertising and promotions companies who market these destinations to the gay community • This includes lodging, dining, retail, attractions, theme parks, events, outdoor and adventure

destinations, and travel services wishing to attract LGBT tourists • LGBT travelers have a high concern with cultural and safety issues

Why market to LGBT Travelers? • LGBT travelers travel more, stay longer and spend more money • LGBT travelers spend an estimated $57 billion in the U.S., annually • Travel more and have the largest disposable income than any niche market • LGBT consumers make up 5-10% of the U.S. market • Virginia’s top travel feeder markets complement the LGBT travel market, including DC/NOVA, Baltimore, Charlotte with direct flight access from Boston, Atlanta and Chicago • A destination’s reputation for being LGBT-friendly is the primary motivator for selection • Little awareness of Virginia as an LGBT-friendly place and the less-than friendly impression of Virginia • Articles on LGBT websites and LGBT print magazines have the most influence in research and making destination selections • Encourage more LGBT travelers to visit the state • Increase revenue from current LGBT travelers by advocating longer trips • Motivate current LGBT travelers to add more visits throughout the year and to take advantage of a state steeped in so many different visitor experiences: Urban and rural, culinary (diners to 5-star dining, craft beer, wine & spirits ), soft and hard outdoor adventure, award-winning state parks, music, attractions and theme parks, a variety of lodging including cabins to resorts, history and many other activities

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Virginia has a strong network of organizations and businesses focused on inclusive and LGBTfriendly travel. Their combined efforts create an ideal place to start when exploring and developing marketing goals, strategies and tactics.

RESEARCH: Understand the Market • Explore VTC + Partner Research » www.VATC.org/research • Contact Community Marketing, Inc. » CMI LGBT Research • Invest in more Virginia-focused LGBT travel research with other businesses, localities and organizations

FUNDING: Sustain + Grow Resources • Apply for a VTC Marketing Leverage Grant » www.VATC.org/ Grants Leverage limited marketing dollars, resulting in increased visitor spending, revenue and jobs • Explore public + private funding with other localities, chambers and organizations

EDUCATION: Unify the local business community + leadership • Share the VA LGBT Resource Guide with other Virginia destinations • Work with local and state LGBT Chambers of Commerce + Virginia communities o Talk to other cities about their successes – like OutRVA • Create an “Are You Ready?” Checklist » CMI LGBT Mark

MARKETING: Understand the Market • Community Marketing, Inc. Begin gathering ideas for a marketing + advertising plan • Utilize VTC’s “Top 12” Services • Create and share your locality’s LGBT-specific itineraries on your website, and with VTC • Host a FAM/media tour in your area • Connect and advertise with LGBT chamber partners statewide WEBINAR RECAP cont. on page 28 foodservicemonthly

THE LATEST DISH Linda Roth

Trummer’s on Main Takes a Charleston Turn with Chef John Cropf Chef/GM/Mixologist Update

American pizza. It opens in the new Douglas Development project at the Hecht’s building at 401 Okie Street.

Trummer’s on Main in Clifton, Va. named Jon Cropf (right) as their new executive chef. He hails from Charleston SC ‘s The Drawing Room … Laurent Aubel has been promoted to executive chef at Bar Dupont at the Dupont Circle Hotel … Jorge Chicas is chef de cuisine at BLT Steak DC. He was executive chef at José Andrés’ The Bazaar in Los Angeles, and before that at Zaytinya, ThinkFoodGroup, in Penn Quarter. He began his career with Capital Restaurant Concepts in DC. The Ivy City ‘hood keeps getting tastier. The Q4 opening of Pidzza is a best of — Turkish pide and

Quick Hits San Franciscobased, fast-casual restaurant chain, eatsa, is signed to open the fall at 1627 K St. NW. Customizable quinoa bowls, for an automated, faster, fast-casual dining experience…

Photo: Mezzullo Photography

Yoshi Ota plans to open Sushi Gakyu, a 67-seat restaurant at 1420 New York Ave, NW in by the end of the year. He also owns Yuzu Japanese Dining in Bethesda …

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Ohio-based Cameron Mitchell Restaurants will open Ocean Prime, featuring steak and seafood in early October in downtown DC at 1341 G St. NW, in the space where Ceiba used to be …

STRATFORD UNIVERSITY The Education Partner of RAMW www.stratford.edu

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A full-service Wingo’s with an accompanying sports bar will open in Q1 2017 where Angles Bar and Little Fountain Café were (2339 18th Street, NW) in Adams Morgan. The original Wingo’s is in Georgetown.

What’s New at The Wharf K.N. Vinod and Surfy Rahman of Indique and Bombay Bistro plan to open an Indian restaurant in the new development. Pearl Street Warehouse, a tavern with live musical entertainment will open, care of the owners of Cantina Marina. The main drag, Pearl Street, will

also have Kaliwa, an Asian restaurant from Cathal Armstrong. Eric and Ian Hilton will do what they do best, and are planning to open The Brighton, a high-energy waterfront pub. But wait, there’s more. Nick Stefanelli of Masseria plans to open an Italian restaurant and market. Fabio and Maria Trabocchi plan to open a Spanish seafood (advantage: Maria) restaurant called Del Mar. Jen Carroll and Mike Isabella plan to open two oyster bars, and a FrenchMediterranean restaurant.

Recently Opened Rick and Valerie Dugan opened Grilled Oyster Co. in the Cathedral Commons project above Glover Park in DC … Rick was general manager of Brio Tuscan Grill in North Bethesda and also the late great O’Donnell’s in Bethesda … Luigi Diotaiuti of Al Tiramisu, opened Aperto at 2013 I St, NW where Primi Piatti used to be. The Bethesda Blues & Jazz Supper Club at 7719 Wisconsin Ave, will become Bethesda Live. The 500-seat, 15,000 square foot space presents comedy as well as country and Latin music, in addition to its blues and jazz billing. There is a new talent buyer and marketing director. 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

Reach restaurateurs! Advertise with us. Contact Lisa Silber at 703.471.7339

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22 | OCTOBER 2016

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WHINING ’N DINING Randi Rom

Next Big Thang! It’s R. House

hat’s the next big thang-you ask? It’s R. House! … A $12 million, 50,000 square foot food and drink emporium. Housed in the old Anderson Automotive showroom in Remington, it will be a launch pad for 10 chefs and their very cool culinary concepts. The newest additions to the food hall collection of restaurants include White Envelope and Blk // Sugar and Little Baby’s Ice Cream. Venezuelan chef Federico Tischler will helm the kitchen at White Envelope — his own style of an arepera that will serve eccentric spins on traditional arepas, a Latin American comfort food staple. An arepa is a traditional Venezuelan corn bread split open and stuffed with a variety of ingredients. The ground maize acts as an envelope for the chef’s favorite ingredients — Tischler chooses to fill his with ingredients like caramel braised beef, blood sausage, plantain puree, or citrus white chocolate mayonnaise. “You can eat arepas at anytime — breakfast, lunch, dinner, after partying,” Tischler said. “It’s comfort food, fast food, and finger food — but you can turn it into a whole meal because of the nutritious ingredients. My idea is to use the concept and flavor foundation of arepas but adapt mine to what the people in Baltimore are used to and the ingredients we can source here. They won’t be your basic ham and cheese arepa.” Tischler worked recently as co-executive Chef at Alma Cocina in Canton. The owner of PieCycle and KarmaPop — Baltimore’s first food tricycle and dessert mobile —

24 | OCTOBER 2016

Krystal Mack, is teaming up with Little Baby’s Ice Cream’s Pete Angevine to launch Blk // Sugar and Little Baby’s Ice Cream — a micro-bakery, dessert and tea concept. A selftaught baker, Mack will feature desserts including Salted Honey Cake, Lavender Honey Pie, Caramel Apple Cobbler topped with Snickerdoodle Cookies and will add her artisanal KarmaPop Ice Pops to the menu in warmer seasons. They’ll also serve Tea Eggs, croissants, WOOT! Granola, which is vegan and kosher and locally-sourced teas by bespoke tea makers Wight Tea Co. Founded in Philadelphia five years ago, Little Baby’s serves small-batch, handmade, super premium frozen desserts with a split menu of dairy and non-dairy, coconut cream-based ice cream and milkshakes. Little Baby’s co-founders Pete Angevine and Martin Brown started the business from the ground-up, with no experience in food or ice cream at all. Now with two retail sites in Philadelphia and a weekly pop-up in Washington, Angevine said opening in R. House was a no brainer. “I met Krystal two years ago at the Emporiyum and sparks flew,” Angevine said. “We knew we had to collaborate at some point in time in some way.” Flavors will include Everything Bagel, Earl Grey Sriracha, Vanilla Cardamom Cream, and Chocolate Salt Malt, the menu will have 8-10 regularly rotating flavors, and seasonal and holiday specials like Blueberry Ginger and Sweet Potato Marshmallow. Other concepts in R. House include Chef Dave Sherman’s breakfast and coffee concept, Ground & Griddled;

Chef Melanie Molinaro’s refined vegetarian concept, Stall 11; Farid Salloum’s modern take on Mediterranean street food, ARBA; Heather Chung and sister Mimi Kim’s casual Korean Barbecue concept, BeBim and BRD, an artisanal fried chicken joint. RHouseBaltimore.com

Congrats … to the Baltimore Dining Duo — Kathy Wielech Patterson and Neal Patterson on their new book, Maryland’s Chesapeake: How the Bay and its Bounty Shaped a Cuisine. While regional cuisine is often defined by the food traditions of the ethnic groups who settle there, Maryland’s culinary entity is defined by the world’s largest estuary that sits at the heart of the state: the Chesapeake Bay. The colorful history and enduring importance of the Bay is examined in this beautifully written regional culinary book. Some of the local chefs featured in the book are Winston Blick (Clementine), Scott Hines (B&O Brasserie), Cyrus Keefer (Ale Wife), Annemarie Langton (Gypsy Queen Cafe Food Trucks) and mixologist Brendan Dorr of B&O Brasserie. Check out Kathy and Neal’s blog minxeats.com and their two previous books: Food Lovers’ Guide to Baltimore and Baltimore Chef’s Table.” The books are available at local booksellers and on Amazon.

Open for Biz The Starlite Diner opened at Belvedere Square in the building that recently housed Spike Gjerde’s Shoo-fly. The restaurant seats 200 people including the main dining, bar areas and front patio. They’ll be serving updated diner fare for

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breakfast, lunch, and dinner seven days a week. Executive Chef Arim Isabel has enjoyed previous stints at New York hotspots Cafeteria and Southern Hospitality, a Hells Kitchen staple co-owned by entertainer Justin Timberlake. The GM, Jack Elsby was the longtime managing partner at the former Brass Elephant restaurant in Mount Vernon and food and beverage Director at The Harbor Court Hotel. Check them out on Facebook at Starlite-Diner-atBelvedere-Square. Paulie Gee’s, a franchise of the gourmet pizzeria in Brooklyn, New York, opened at 3535 Chestnut Ave in the old Hampden Republican Club building. Their wood-fired, Neapolitan-style pies are topped with unusual, locally sourced ingredients. Menu items include the Red, White and Greenberg: Mozzarella, Berkshire guanciale, post-oven house-pickled red onions, and baby arugula and the Barry White: Mozzarella, house-made garlic infused olive oil, shaved Parmigiano-Reggiano, Pecorino Romano with post-oven milled black pepper and mild Aleppo chili oil. PaulieGee.com

Coming Soon Five and Dime Alehouse opens this month at 901 W 36th St in Hampden Hon. Brought to you by the owners of Pratt Street Ale House, the new location will feature sandwiches, burgers, tacos, salads and signature beers from Oliver Brewing Company. FiveAndDimeAleHouse.com RANDI ROM is a Baltimore special events planner, marketing and public relations maven, freelance writer and the head of R. J. Rom & Associates. Have a hot scoop? Contact Randi via email at randirom@comcast.net or phone 443-691-9671. foodservicemonthly

BALTI-MORE Dara Bunjon

New Era Food and Wine Dinners by Tapas in the City Before the age of Instagram and Twitter, before social media had such an impact on restaurant visibility, there were organizations like the American Institute of Wine and Food. That was yesterday, today popup dinners are the rage, and taking advantage of that concept is Tapas in the City. Take two young ladies with marketing backgrounds, Jordan Zelesnick and Rachel Lipton, highly visible social media curators, created Baltimore’s Tapas in the City coordinating multi-course pop up food and wine TAPAS IN THE CITY events at Baltimore restaurants at a fair market price FACEBOOK: — selling out the moment they are announced. 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.

/TAPASINTHECITY TWITTER: @TAPASINTHECITY

Jordan Zelesnick, Tapas in the City; Andrea Samlin, Maurizio Luise of Cava Mezze; Rachel Lipton, Tapas in the City

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OCTOBER 9/15/162016 2:20 |PM 25

FOOD SMARTS Juliet Bodinetz

No More Antibacterial Soap: 19 Chemicals Are Banned by FDA

he U.S. Food & Drug Administration (FDA) told manufacturers of antibacterial soaps on September 2, 2016 they had one year to comply with the final ruling to stop marketing antibacterial soaps. Specifically, they are banning 19 chemicals found in antibacterial soaps. One of them, triclosan, appears in 93 percent of liquid antibacterial soaps. The list of banned chemicals found in antibacterial soaps includes: • Cloflucarban • Fluorosalan • Hexachlorophene • Hexylresorcinol

• Iodine complex (ammonium ether sulfate and polyoxyethylene sorbitan monolaurate) • Iodine complex (phosphate ester of alkylaryloxy polyethylene glycol) • Nonylphenoxypoly (ethyleneoxy) ethanoliodine • Poloxamer-iodine complex • Povidone-iodine 5 to 10 percent • Undecoylium chloride iodine complex • Methylbenzethonium chloride • Phenol (greater than 1.5 percent) • Phenol (less than 1.5 percent) 16 • Secondary amyltricresols • Sodium oxychlorosene

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• Tribromsalan • Triclocarban • Triclosan • Triple dye

WHY DID IT TAKE 30 YEARS FOR THE FDA TO REALIZE THAT ANTIBACTERIAL SOAPS ARE INEFFECTIVE AND CAUSE HEALTH ISSUES? Corporations in the U.S. have until September 2017 to remove the above chemicals from antibacterial hand and body soaps. Many companies have already begun removing these chemicals. Antibacterial soaps were introduced around 30 years ago in 1984 with the claim that they were safer for us by killing bacteria on a surface versus just cleaning. In 2013, the FDA asked corporations to provide studies or data that showed that antibacterial soaps are more effective than plain soap and water. There were no findings that proved antibacterial soaps are more effective than plain soap. Triclosan has been proven effective to kill bacteria, but not in the 20 seconds recommended for washing hands. Those 20 seconds is not long enough time in contact with our hands for triclosan to kill the bacteria. Triclosan needs hours on a surface to kill bacteria on a surface … not seconds. While washing our hands as recommended for 20 seconds doesn’t kill bacteria, it does work sufficiently to dislodge any dirt or grease that bacteria might be adhering to on our hands to be safe. In fact, the studies did not show antibacterial soaps to be more effective than regular soap and, in contrast, they were proven to be dangerous to our health. It was found that antibacterial soaps

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contain chemicals that are actually harmful to us and can lead to the proliferation of antibiotic-resistant superbugs. Plainly said, the amount of chemicals found in the antibacterial soaps is not enough or on the surface of our hands long enough to kill the bacteria. It is enough exposure time to give selective pressure on the bacteria, which allows them to evolve into stronger super bugs. In addition to antibiotic resistance, the chemical triclosan has been found to be an endocrine disruptor. Triclosan can affect hormonal balance, weaken the heart, impair brain development, affect fetal development and change the healthy microbes in human guts. Minnesota was the first state to ban triclosan in 2014. They realized that triclosan was in so many products and that the waste was causing build-up of the chemical being washed into its lakes and streams. Please note that hand sanitizer and sanitizing wipes are not included in the list of products banned by the FDA. The FDA has said that it still needs more information on those before making any final rulings. The ruling does not apply to health facilities. Some questions have come to mind doing the research for this article. One, why did it take 30 years for the FDA to realize that antibacterial soaps are ineffective and cause health issues? Two, why is a product with so many chemicals approved without being studied first? Three, why are so many of these chemicals still being allowed in other products? For example, triclosan is still being allowed in our toothpaste, deodorant, shaving cream, make-up, body sprays, facial wash and perfumes and even in our clothes. You can see the complete list on this link: https:// FOOD SMARTS cont. on page 28 foodservicemonthly

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. SERVICE BAR DC Chad Spangle 570-267-5448 cspangler1116@gmail.com 926-928 U St NW Washington DC 20001 A new eatery called Service Bar DC will be opening in Washington. The neighborhood bar will feature signature cocktails and a sharable pub menu. Contact number listed 570-267-5448 is for Chad Spangle, a co-owner, at Menehune Group. PIDIZZA 202-288-8779 info@pidzza.com www.pidzza.com 740 6th St NW Washington DC 20001 Signage is up for a new eatery called in Washington. The eatery aims to bring a more healthy choices to pizza while also adding a Turkish flare. The restaurant boasts organic and a mostly locally-grown menu. Contact number listed 202-288-8779 is for this location. PIE 360 Eric Sharoky 443-438-6421 www.pie360.com 1800 Rockville Pike Rockville MD 20852 A second location of Pie 360 will be opening in Rockville, Md.The menu serves pizza, salads and wraps. Contact number listed 443-438-6421 is for the original location. HARRY’S ALEHOUSE Doug Welsh 703-608-7725 harrysalehouse@gmail.com www.harrysalehouse.com 5739 Plank Rd Fredericksburg VA 22407 Harry’s Alehouse will be opening in Fredericksburg, Va. The new bar and grill will serve typical pub food including burgers, wings and sandwiches and will feature full ABC. In addition, Harry’s Alehouse is slated to open fall 2016. CROAKER’S SPOT Neverett Eggleston 804-269-0464 www.croakersspot.com Second and Leigh streets Richmond VA 23219 We previously announced that new location of Croaker’s Spot restaurant was coming to the corner of 2nd and Leigh in the Jackson Ward area of Richmondin fall 2016. We now know that the restaurant is slated to open toward the end of 2017 and it is unknown whether the restaurant will carry the name Croaker’s Spot despite having the same owner. Contact number 804-269-0464 is for Richmond location at 1020 Hull St. ABUNAI POKE Akina Harada info@abunaifood.com 1920 L St NW Washington DC 20036 The owner of Hawaiian food truck, Abunai announced plans to open a new eatery called Abunai Poke. The new eatery is expected to open in late 2016 in Washington.

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The menu will serve both signature and customizable poke bowls; varieties of raw fish plus sauces and toppings over rice or salad. Contact information listed is for the owner Akina Harada, via email at info@abunaifood.com. COTON AND RYE 703-858-2104 www.destinationhotels.com 44050 Woodridge Pkwy Leesburg VA 20176 Coton and Rye, a new restaurant will be opening at the Lansdowne Resort and Spa located in Leesburg, Va. The restaurant will feature locally sourced ingredients and will serve American cuisine. In addition, the restaurant is slated to open by fall 2016. Contact number for the restaurant is 703-858-2104 at the Lansdowne Resort. BOSTON’S RESTAURANT & SPORTS BAR Ken Phipps 972-484-9022 phippsk@bostons.com www.bostons.com 829 E Pratt St Baltimore MD 21202 Boston’s Restaurant & Sports Bar is opening at 829 E Pratt St in Baltimore. The eatery will offer a full service restaurant with more than 90 different menu offerings, including pizzas, pastas, steak, ribs and a variety of specialty dishes and features a separate sports bar with multiple large flat screens for sports and other events and ABC. The contact phone number listed 972-484-9022 is for the corporate office at 1505 LBJ Freeway, Suite 450, Dallas, TX 75234. MOUNT EVEREST RESTAURANT Amir Chamtuyal 410-668-2264 www.mounteverestrestaurant.com 1011 W 36th St Baltimore MD 21211 An employee at Mount Everest Restaurant confirmed the owner would be opening a new location in Baltimore.The menu serves Nepalese and Indian cuisine with ABC. Contact number listed 410-668-2264 is for the original location. SUGAR SHACK DONUTS Ian Kelley 703-577-9023 stafford@sugarshackdonuts.com www.sugarshackdonuts.com 428 Garrisonville Rd Stafford VA 22554 A new Sugar Shack Donuts is coming to Stafford, Va. The fast casual donut shop offers yeast and cake donuts, pastries, cheesecakes, biscuits, rolls, and coffee roasted on site. In addition, the new location is slated to open September 2016. Contact number 703-577-9023 is for Alexandria location at 804 N. Henry Street. BONCHON CHICKEN Jinduk Seh 212-686-8282 us.bonchon.com 7380 Bell Creek Rd Mechanicsville VA 23111 BonChon Chicken, a popular Korean-based chicken chain, will be opening by September 2016 at the Hanover Square Shopping Center in Mechanicsville, Va. The fast casual restaurant will offer Korean fried chicken as well as Korean sides. Contact number 212-686-8282 is for corporate located at 213 W 35th St in New York NY. BETHESDA CHOCOLATES Heather Giuli 240-483-0877 www.bethesdachocolates.com 8003 Woodmont Ave Bethesda MD 20814 A new artisan chocolate shop will be opening in mid September 2016 in Bethesda, Md. The menu will serve hand-rolled truffles, molded chocolates with fillings, caramel apples with pecans, espresso and coffee. Contact number listed 240-483-0877 is for this location. RESTAURANT Matthew Weaver 410-254-2376 Southern Ave and Harford Rd Baltimore MD 21214 An employee at Maggie’s Farm confirmed the owner would be opening a to-be-named eatery in November 2016 in Baltimore, Maryland 21214. The menu will offer a fusion of American and International cuisine with full ABC. Contact number listed Matthew and Andy Weaver, the owners, at Maggie’s Farm.

PIE FIVE PIZZA CO. Chris Smith 469-384-5000 www.piefivepizza.com 5209 Campbell Blvd Nottingham MD 21236 Pie Five Pizza Company will open a new restaurant in a few weeks in Nottingham, Md. Pie Five is a fast-casual restaurant concept where customers have their 9-inch pizza tailor-made to their specifications, choosing their cheeses, toppings, sauces and made-from-scratch crust, which is baked in five minutes. Contact phone number listed 469-384-5000 is for Chris Smith, VP of Operations at the corporate office. AMBAR Ivan Iricanin 202-813-3039 info@ambarrestaurant.com www.ambarrestaurant.com 2901 Wilson Blvd Arlington VA 22201 A new location of Ambar Restaurant will be opening in Arlington Va 22201. The existing restaurant serves a menu centered around Balkan and Mediterranean-influenced cuisine. In addition, the restaurant will serve full ABC. Opening date is expected in early 2017. Contact number 202-813-3039 is for location in Washington, D.C. DUDLEY’S SPORT AND ALE Reese Gardner 703-552-8010 www.dudleyssportandale.com 2766 S Arlington Mill Dr Arlington VA 22206 We now know that due to permit slowdown, the restaurant is now slated to open first quarter 2017. The sports bar will feature 12,000 sq.ft. of interior space, including at 28 seat bar and a 125 seats in the dining area. The pub’s menu has yet to be announced,Contact number 703-5528010 is for the Copperwood Tavern located in Arlington, Virginia, which shares the same owner. TIMBERWOOD TAP HOUSE Steve Guiffre 434-975-3311 timberwoodgrill.com 5th Street Station Pkwy Charlottesville VA 22904 We previously announced that Timberwood Tap House was a new restaurant opening in Charlottesville, Va. The restaurant, which is slated to open in Fall 2016 will feature American pub cuisine and as the name suggests, a wide array of beers on tap. Contact number 434-975-3311 is for Timberwood Grill which shares the same owners and is also in Charlottesville. ON RYE Ilyse Fishman Lerner catering@onrye.com www.onrye.com 740 6th St NW Washington DC 20001 A new eatery called On Rye will open by late December 2016 at 740 6th St NW in Washington. The eatery will have 60 coffeehouse-style seats. The menu will serve Wagyu corned beef reuben, a vegetarian reuben, a chicken salad sandwich, and babka ice cream sandwiches. Contact information listed is for Ilyse Fishman Lerner, the owner via email at catering@onrye.com. Ilyse normally responds same day. ICE CREAM JUBILEE’S Victoria Lai 202-863-0727 info@icecreamjubilee.com www.icecreamjubilee.com 1407 T St NW Washington DC 20009 The owner of Ice Cream Jubilee announced plans to open a second location in Washington. The menu will serve handmade ice cream with unconventional flavors, made with natural ingredients. It will include flavors like Thai iced tea, banana bourbon caramel, and peanut butter and jam. Contact number listed 202-863-0727 is for the original location. HOLY FRIJOLES Geoffrey Danek 410-235-2326 www.holyfrijoles.net 908 W 36th St Baltimore MD 21211 The restaurant has been closed while damage and repairs are being assessed from a small fire. The owner plans to

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reopen as soon as possible. Contact number listed 410235-2326 is for this location. PIE HOLE Karen Verdisco 804-454-0605 314 England St Ashland VA 23005 A new restaurant named Pie Hole will be opening at 314 England Street in Ashland, Va. The restaurant, which is slated to open in November, will be approximately 2,000 sqft of space. In addition, the restaurant’s menu will specialize in wood-fired pizzas and salads and will have full ABC. Contact number 804-454-0605 is for Brew Gastropub located in the Bellgrade Shopping Center in Midlothian, Va. GOJO RESTAURANT Hawi Kejela 804-651-8374 info@gojorestaurant.com gojorestaurant.com 10188 W Broad St Glen Allen VA 23060 Gojo Restaurant will be opening atin Glen Allen, Va. The restaurant will be 1,200 sqft of space, which will seat 40 and its menu will feature Ethiopian cuisine. Contact number for the restaurant is 804-651-8374. CASA ITALIANA Filippo Genova 804-303-2769 casaitalianarestaurant@gmail.com www.casaitalianarestaurant.com 8801 Three Chopt Rd Richmond VA 23229 A new restaurant called Casa Italiana will be opening in Richmond. As the name suggests the restaurant’s menu will center around Italian cuisine. In addition, the restaurant is slated to open by second week of September. Contact number for the restaurant is 804-303-2769. SUSHI GAKYU Yoshihisa “Yoshi” Ota 301-656-5234 1420 New York Ave Washington DC An employee at Yuzu confirmed the chef would be opening a new eatery called Sushi Gakyu location in Washington. The menu will serve upscale Asian cuisine and sushi. Contact number listed is for Yoshihisa “Yoshi” Ota, at Yuzu. BALTIMORE SOUP COMPANY David Redmond www.baltsoupco.com 2 E Wells St Baltimore MD 21230 A new eatery called Baltimore Soup Company will be opening in late December 2016 at 2 E Wells St in Baltimore. The menu will serve small batch, locally made hearty and healthy soups, stews, chili chowders and gumbos, along with hand crafted sandwiches and salads. Contact number listed for this location has not been listed yet. The best way to reach David and Lisa Redmond, the owners via Facebook messenger. MISSION BBQ Bill Krauss 855-552-7300 www.mission-bbq.com 1417 S Main Chapel Way Gambrills MD 21504 A new 3,800 sqft location of Mission BBQ will be opening in Gambrills, Md. The menu serves traditional barbeque with southern sides. The restaurant is slated to open by the spring of 2017. Contact number listed 855-552-7300 is for Bill Kraus, the owner, at the corporate office. RESTAURANT Steven Gooch 804-716-9493 201 N Belmont Ave Richmond VA 23223 A new, yet-to-be-named restaurant will be opening in Richmond. While the restaurant’s menu has yet to be disclosed, we do know that its menu will feature American cuisine. In addition, the restaurant is slated to open by November 2016. Contact number 804-716-9493 is for the Franklin Inn, which shares the same owner.

RAR cont. on page 28 OCTOBER 2016 | 27

Fufills All Maryland Health Department Requirements Recommended by: Coastal Sunbelt Produce, Baltimore Hispanic Chamber of Commerce, Foodservice Monthly, MICROS, PFG, RAMW & SAVAL

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RAR cont. from page 27 PUPATELLA Enzo Algarme 571-312-7230 pupatellapizza@gmail.com www.pupatella.com Virginia Beach VA 23450 Pupatella Pizza will be opening new locations through franchising. The second location is slated for a to-beannounced address in Virginia Beach. Pupatella’s menu features classic Neapolitan pizza which will include breakfast sandwiches, fresh fried doughnuts for breakfast and several different types of Neapolitan pizza with 40 different types of toppings for lunch and dinner. Contact number 571-312-7230 is for original location in Arlington, Va. R.D. WILHELM DISTILLING CO. Eric Stevens 757-227-9064 1120 W. Olney Road Norfolk VA 23507 A new distillery and tasting room called R.D. Wilhelm Distilling Co. will be opening at 1120 W Olney Rd in Norfolk, Va. The distillery will have a tasting room featuring seasonal spirits including bourbon, rye and gin. In addition, the space will be approximately 2,000 sqft and is slated to open by early 2017. Contact number 757-2279064 is for the Public House in Ghent, Va. which shares the same owners.

SLIPSTREAM Ryan Fleming 202-450-2216 sayhello@slipstreamdc.com www.slipstreamdc.com 82 I St SE Washington DC 0003 The owner of Slipstream announced plans to open a second location at 82 I Street SE in Washington, DC 20003. The menu will serve handcrafted coffee and cocktails using quality ingredients. Contact number listed 202450-2216 is for Ryan Fleming the owner at the original location. You can also reach him via email at sayhello@ slipstreamdc.com. DIRTY HABIT Kyoo Eom 202-783-6060 Bonnary.lek@kimptonhotels.com www.dirtyhabitdc.com 555 8th St NW Washington DC 20004 A new eatery called Dirty Habit will open in late 2016 in Washington. The menu will be upscale fine dining with full ABC available. Contact phone number listed 202-7836060 is for this location. No reproduction without express written permission under penalty of law. Published by Restaurant Activity Report, PO Box 201, Willow Springs, NC27592; Office: 919-346-0444; Toll Free: 888-246-0551; Fax: 919-882-8199; www.restaurantactivityreport.com

WEBINAR RECAP cont. from page 20 PUBLIC RELATIONS: Share your stories

• Share your locality’s LGBT-specific itineraries with LGBT travel websites, and with

• Focus on your destinations experiences which are LGBTfriendly; welcoming, safe and authentic • Create new messaging and imagery featuring LGBT families, couples and singles to share with media

PARTNERSHPS Local, State & National

FOOD SMARTS cont. from page 26

At the end of the day, it just shows that old-fashioned hand scrubbing with soap and water works well to get rid of germs.

householdproducts.nlm.nih.gov/cgibin/household/brands?tbl=chem&id =75&query=triclosan&searchas=Tb lChemicals As consumers, we drive the market. I recommend that we don’t buy a product with chemicals on the above not approved list. Please note that the FDA is not asking you to throw away your antibacterial hand and body soaps … they say you can use what you have in stock. In the future you just won’t be able to buy them anymore.

• Become a member of your local, regional and state Gay & Lesbian Chambers of Commerce • Register for Equality Means Business • Hotels should seek TAGCertification

JULIET BODINETZ is the executive director of Bilingual Hospitality Training Solutions with more than 30 years industry and training experience. Her team of instructors’ specialty is food safety, alcohol training and ServSafe training in both English and Spanish; and writing HACCP Plans in the Baltimore/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

FSM’S ADVERTISERS SUPPORT THE FOODSERVICE INDUSTRY OF THE MID-ATLANTIC WHEN THEY SHARE THEIR MESSAGE EACH MONTH. CALL LISA SILBER, SALES MANAGER, 301-591-9822 OR EMAIL LISA@FOODSERVICEMONTHLY.COM FOR THE BEST WAY TO REACH THE REGION’S BUYERS.

ADVERTISER INDEX Acme Paper & Supply................................................ 8

Hearn Kirkwood........................................................ 1

Newell Rubbermaid....................................... 5, 19, 23

Alto-Hartley............................................................... 6

H&M Wagner............................................................. 7

OCHMRA.................................................................. 1

Barter Systems Inc................................................. 28

H&S Bakery............................................................ 11

Bilingual Hospitality Training Solutions...................... 28

Itek Construction + Consulting................................. 26

ProFish................................................................... 13

BME....................................................................... 20

Kabobs.................................................................. 12

Congressional Seaboard............................................ 9

Keany Produce........................................................ 21

DePalo & Sons......................................................... 4

Martin Bamberger................................................... 17

Restaurant Association Metropolitan Washington...... 22

ECOLAB.................................................................. 25

Maryland Dept. of Agriculture................................... 16

Saval Foodservice .................................................. C2

FoodPro.................................................................. C3

Metropolitan Meat Seafood Poultry........................... C4

Soft Stuff.................................................................. 7

28 | OCTOBER 2016

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Restaurant Association of Maryland Education Foundation............................................................. 18

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