foodservicemonthly foodservicemonthly.com
Volume 13, Number 12 n December 2014 TM
The Newsmagazine Foodservice Professionals Rely On
Today’s Healthcare Foodservice
Presort Std. US Postage PAID Permit #163 Dulles, VA
INOVA Fairfax Embraces Healthy Commitment with Morrison/Thompson Hospitality: The Great Living Menu
From soup
to nuts,
we do everything big-name distributors do. Only better. At Saval Foodservice, your business is our bread and butter. We know your market better than anybody, and we know how to deliver the quality products you need to succeed. We also know what a difference it makes to you to deal with local people, in person or on the phone, that are also part of our community. And you never have to pay a premium for our exceptional service— our pricing is as competitive as any of the big guys. Switch to Saval and see the difference local, independent, family-owned foodservice makes.
Have a
Local foodservice distribution is better foodservice distribution.
Local foodservice distribution is better foodservice distribution. Saval_genderal_f.indd 1
1-800-527-2825 SavalFoods.com Serving the Mid Atlantic since 1932
1/3/14 3:30 PM
FOODSERVICE MONTHLY
INSIDE
The Newsmagazine Foodservice Professionals Rely On
DECember 2014 n 3
Volume 13, No. 12 n December 2014
foodservicemonthly TM
news and information
Association News OCHMRA.......................................................................................................... 12 INOVA Fairfax: Great Living Menu................................................................................................... 16 Roland Park Place: Modern Retirement Fare.................................................................................. 18 Rita St Clair: Revisited................................................................................................................. 19 Association News RAM................................................................................................................. 23 South of the Equator, A Wine and Travel Odyssey by Celeste McCall................................................ 26 Restaurant Activity Report............................................................................................................ 28 Ad Index...................................................................................................................................... 29
Columns Sauce on the Side
by Michael Birchenall.................................................. 4
Bob Brown Says
by Bob Brown........................................................... 10
Modern Business Solutions
by Henry Pertman..................................................... 20
The Latest Dish
by Linda Roth........................................................... 22
Whining n’ Dining
by Randi Rom .......................................................... 24
Balti-MORE
by Dara Bunjon......................................................... 25
Off the Vine
by Tom Finigan.......................................................... 27
Life Work: TICO, TICO
by Jay Treadwell........................................................ 30
On the Cover Larry Jayjohn, Catering Associate; Meaghan McDonnell, Joint Venture Director; Jack Filipovich, Director of Production; Denis Manneville, Assistant Executive Chef; David Iannamico, Director of Food and Nutrition; Marites Talastas, Patient Service Manager for Morrison/ Thompson Hospitality at INOVA Fairfax Hospital photo credit: Michael Birchenall
Foodservice Monthly is the only publication to be awarded the RAM Allied Member of the Year award and the RAMW Joan Hisaoka Associate Member of the Year award, the highest honor for a non-restaurant member.
Delivering Colors of the Season. When you need linens for the holiday season...
DEMPSEY delivers with a bountiful
supply of colored linens.
Table Linens Chef Coats Aprons & Towels Mops & Mats
Learn more at www.dempseyuniform.com/linens
1.877.662.8234
4 n DECember 2014
FoodService Monthly
The Newsmagazine Foodservice Professionals Rely On
SAUCE ON THE SIDE
Looking Back, Looking Forward “ … enjoy every sandwich.” Warren Zevon
accomplishments in places we had never covered before, like this hope you can look back issue’s look at the world on 2014 and feel the joy of healthcare. They of every sandwich life has use all the same words sent your way. I have. and fresh ingredients In a year when our Midassociated with top Atlantic home base has chefs and progressive seen growth and energized restaurants … farm to vitality, Foodservice table, local, sustainable, by Michael Birchenall Monthly (FSM) experienced antibiotic free. Of course modest growth and they live all the food safety good delivered our newsmagazine with practices we constantly reinforce in even greater passion and enthusiasm this publication and you observe in (any print based publication can your restaurants. be proud of increased ad pages We even explored the and the added room for relevant opportunities available for offenders editorial). We’ve had a blast in the correction system in covering a marketplace where foodservice provided by the Virginia an overly engaged consumer has Travel and Hospitality Association. helped drive the creative, committed With training using tools provided restaurateur/chef to find new heights by the National Restaurant of excellence and innovation. Association, operators willing to FSM found worthy foodservice
I
think outside the traditional are willing to take a chance on a new good employee. Our goal each month is to offer you something that you find useful in your day of hard work and dedication. We continue to make the magazine more personal … a reflection of the great people that work so hard to bring us a good sandwich or a great dessert or … anything on your menu. FSM couldn’t do it without the team of contributing writers you read here each month. And I must say this year they went above and beyond my wildest expectation … helping me more than ever during a year of healing from my lung transplant. Thanks to them, their professionalism and their commitment to the mission of Foodservice Monthly, we never missed an issue and had the best year ever. We converted to printing on the last Wednesday of the month to give you the most current news … we don’t know of any other monthly publication that can do that kind of turnaround. This has given our advertisers a consistency they need and our readers the immediacy they appreciate. We are a small team here … basically making it all happen with a professional crew that includes
Ho Pham, president of Silver Communications; our dedicated (and yes, persistent) sales manager Lisa Silber; and Leslie Eichner, the art director for Eink who builds out the magazine each month in a creative, easy to read design. Our goals for 2015 are simple … continue to get better, create more value for our advertisers by publishing a magazine that means something to our reader … indeed their customers and that is realized in greater sales and that means more pages to give you the best possible editorial content. We will continue the diversity of content both in story lines and the people we feature … always looking for that special story. When I tell people what I do, they invariably ask if I do reviews. No, no … the restaurant operator has enough people critiquing their every morsel, every moment they are open … FSM is here to provide good information to help them make their operation more successful and to keep them informed of what is going on in their special community of hospitality and foodservice. Each day you make a good sandwich, and yes, we enjoy it. Happy Holidays and the Best of New Years from all of us here at Foodservice Monthly.
foodservicemonthly The Newsmagazine Foodservice Professionals Rely On Volume 13, No. 12 n December 2014 Michael Birchenall
Editor and Publisher michael@foodservicemonthly.com
Lisa Silber
Sales Manager lisa@foodservicemonthly.com
Electronic Ink
Design and Production
Foodservice Monthly is published by Silver Communications, Corp. The FSM mission is to provide the Mid-Atlantic foodservice professional with news and informa-
Contributing Writers Juliet Bodinetz Celeste McCall tion in an informed, imaginative and insightful newsmagazine. Bob Brown Amy Novick Foodservice Monthly assumes no Dara Bunjon Henry Pertman responsibility for material submit John Davis Randi Rom ted to us. All information contained Tom Finigan Linda Roth in this publication is believed to be Genevieve LeFranc Jay Treadwell accurate. No part of this publica- tion may be reproduced in whole or Contact phone: 703-471-7339 in part or transmitted in any form fax: 866-961-4980 without prior permission from the email: info@foodservicemonthly.com publisher of Foodservice Monthly. web: www.foodservicemonthly.com
FOODSERVICE MONTHLY
DECember 2014 n 5
The Newsmagazine Foodservice Professionals Rely On
FSM NEWS
Jim McWhorter, Coastal Sunbelt Produce; Michael Birchenall, Foodservice Monthly; Nycci Nellis, TheListAreYouOnIt; April Fulton, NPR photo: Tony Brown, imijination photography
Farmland Feast Celebrates Its Most Successful Fundraiser for FRESHFARM Markets com for event photos, to review the sponsor, contributor and donation lists and for any other information about the event. The organization
website freshfarmmarkets.org to see other events and programs offered throughout the year. FSM NEWS Continued on page 6
100 YEARS IN THE MAKING. INCREDIBLY DELICIOUS.
TM
Authentic Maryland Crab Cakes in 3 Simple Steps N
T
AVAILABLEOWA AVAILABLE A OW
T
Equinox Restaurant; Kate Jansen, Willow; Tarver King, The Restaurant at Patowmack Farm; Barry Koslow, Pinea; Chris Kujala, RW Restaurant Group; Colin McClimans, Equinox Restaurant; Harper McClure, Brabo; Marjorie Meek-Bradley, Ripple; Kaz Okochi, Kaz Sushi Bistro; Michelle Poteaux, Bastille; Paul Stearman, Marcel’s and Nick Wiseman, DGS Delicatessen. Sommeliers and Bartenders included: Moez Ben Achour, Marcel’s; Jason Tesauro, Barboursville Vineyards; Adam Bernbach, 2 Birds, 1 Stone; Derek Brown, Eat the Rich; Lee Carrell, Urbana; Gina Chersevani, Buffalo & Bergen and Hank’s Oyster Bar; Nadine Elizabeth Brown, Charlie Palmer Steak; Josh Genderson, Schneider’s of Capitol Hill; David Hale, Vinifrance and Vin de Terra Imports; Omar Hishmeh, Woodward Table; Ed Jenks, Bistro Bis; Brent Kroll, Iron Gate/ Neighborhood Restaurant Group; Julian Mayor, BOURBON STEAK DC; Ramon Narvaez, RW Restaurant Group; Adam Rigaa, Brasserie Beck and Paul Ruttimann, Joe’s Seafood, Prime Steak & Stone Crab. Check the event website www. farmlandfeast2014.squarespace.
N
M
ore than 480 friends and supporters joined the Farmland Feast at the RitzCarlton, Washington in support of the farmers and food producers of FRESHFARM Markets and their five charitable programs. The event was the most successful Feast to date, raising over $340,000 in ticket sales, sponsorships and auction revenue. Amanda Phillips Manheim, director of fundraising and advancement, said, “We were lucky enough to have an incredible and oh-so-talented group of bartenders, chefs and sommeliers and even oyster growers, who each lent their time and their talents to creating our food and beverage menus, led by Chef Brian McBride of RW Restaurant Group.” Michael Birchenall, editor Foodservice Monthly, donated a case of East Coast wines for the “curated” wine crates featured in the silent auction. Supporting chefs included Brian McBride, Chef Partner, RW Restaurant Group; Victor Albisu, Del Campo; Tony Chittum, Iron Gate; Travis Croxton, Rappahannock Oyster Company; Mike Friedman, The Red Hen; Spike Gjerde, Woodberry Kitchen; Todd Gray,
• • • • • • • •
Higher Menu Profit 100 year-old famous 1-2-3! •Blend, Form and Cookrecipe • All natural Bake, Sauté or Fry • Blend, form and cook Perfect in a PIZZA OVEN • Lower per portion cost Blue Ribbon Winner • Bake, broil or fry 100 Year-Old Maryland Recipe • Award winning flavor Crab Cake Secret, Every Time! • Perfect with any seafood Think Seafood Secret! Each 5 pound jug makes 250 Call Chef KevinMaryland at 855.272.8100 authentic crab cakes. Also available in 1.5 oz. consumer friendly packets for retail sales.
To place your order or obtain samples call toll-free: 855.272.8100
www.CrabCakeSecret.com www.CrabCakeSecret.com
6 n DECember 2014
The Newsmagazine Foodservice Professionals Rely On
FoodService Monthly
FSM NEWS, cont. FRESHFARM Markets is a nonprofit organization whose mission is to build and strengthen the local, sustainable food movement in the Chesapeake Bay watershed. Led by co-executive directors Ann Yonkers and Bernie Prince, FRESHFARM Markets operates 11 produceronly farmers markets that provide economic opportunities for local farmers and artisanal producers, and outreach programs that educate the public about food and related environmental issues. These farmers markets include more than 150
farmers and producers from five states who farm more than 12,000 acres. The markets attract over 406,000 shoppers annually in the District of Columbia, Maryland and Virginia.
EMR Honors President H. Roger Kauffman as Longest-Tenured Employee Electric Motor Repair Company (EMR) has announced that Roger Kauffman is the company’s longesttenured employee. Kauffman began his career at EMR in 1964 when
Happy Holidays!
he was hired to fix household appliances, including electric razors and window fans, and 50 years later he is the company’s president. EMR’s executives and staff celebrated Kauffman on September 27, during an award presentation at Gunpowder State Park at the company’s annual cookout. “I am truly honored to be recognized for my time with EMR over the past 50 years,” said Mr. Kauffman. “It has been a joy to get up each morning and come to work no matter what my task has been. I must add that our longevity, growth and success have been possible only through the efforts of everyone within the company, both past and present. EMR brings a group of highly trained technicians and support staff to the commercial cooking, refrigeration and industrial markets throughout six states. Despite the company’s more than 85 year history, we’ve only just begun and are looking forward to expanding our services in the MidAtlantic region.”
Three Generations
Acme PAPer & SuPPly much more Than Paper
Your Headquarters for Green Packaging, Cleaning Supplies & Equipment Restaurant Equipment & Smallwares Janitorial Equipment & Supplies Retail Packaging • Foodservice Packaging www.acmepaper.com 800.462.5812 Toll Free 410.792.2333 Baltimore 301.953.3131 Washington
The Kauffman family has a rich history at EMR, which spans three generations. Kauffman’s father, Harry Kauffman, who first joined EMR in 1946, introduced his son to EMR when he was a freshman in junior high school. When Harry Kauffman retired in 1985, Roger
Kauffman, then 37-years-old, assumed leadership of EMR. Today, Roger’s daughter Caroline KauffmanKirschnick is the company’s branch operations manager in Baltimore and is active in all facets of the company’s operations. “I couldn’t be more proud of my father and am extremely excited to be by his side as we celebrate his 50th anniversary at EMR,” said Caroline. “I have a deep respect for the level of commitment my father has given to EMR to make it a leading commercial and industrial service repair company and I look forward to his continued leadership for years to come.” For more information about EMR, visit www.emrco.com
FSM NEWS Continued on page 8
NRA Statement on White House Immigration Announcement National Restaurant Association President and CEO Dawn Sweeney issued the following statement regarding President Obama’s announcement on immigration: “The National Restaurant Association has long advocated for sensible immigration legislation at the federal level. The nation needs a solution, and the restaurant industry, representing the diversity of our great nation, home to generations of immigrant workers and their families, would like to see progress made on federal legislation. “We are concerned that the President’s executive action on immigration will negatively impact Congress’ ability to accomplish real and lasting reform. Immigration reform is a highly charged issue that requires deliberate and constructive bipartisan dialogue. We have worked vigorously with both parties to move legislation forward to the benefit of our membership and our workforce. We hope that the debate over process will not derail progress on common sense immigration reform measures in the next Congress.”
e PB
8 n DECember 2014
FoodService Monthly
The Newsmagazine Foodservice Professionals Rely On
FSM NEWS, cont. The BBQ Joint Opens in Union Market Chef Andrew Evans has opened The BBQ Joint in the District’s Union Market. He will be serving his signature brand of low and slow barbecue that has already earned a devoted following at his restaurants in Easton and Pasadena, Maryland. “Bringing the BBQ Joint to the District was a natural,” says Evans. “This is a town that really cares about hand-crafted, flavorful food and celebrates the effort that goes
BuY A
ROBORT 2n cOupEEAR cd RLEcEiVE A fREE
into creating it.” The menu features ribs, pork butt and brisket, along with sides like collard greens, baked beans and cornbread. Evans also serves a Sriracha and beer sausage, which is sold exclusively at Union Market. Other special offerings explore Evan’s passion for meat rubs and smokers. He says with his obvious delight and pride, “I rub down meats and dial them in with my smokers to get just the right bark, juiciness and smoke flavor that will pluck the primal caveman chord of any person with a heart beat.”
inst fre alla e d tion esig con n an sult d atio ns
An OWL! sTAinLThroEugshs12-2B5-14
ALTO-HARTLEY THOusAnds Of piEcEs Of EquipmEnT in sTOck And REAdY immEdiATELY!
4601-A Eisenhower Ave. • Alexandria, Va 22304 703.883.1448 • altohartley.com • showroom@altohartley.com
Chef Andrew Evans Evans trained at the Culinary Institute of America and has been recognized as one of the country’ s leading fine dining chefs for his previous work at The Inn at Easton. Evans pivoted from fine dining to BBQ when he was asked to judge at the Jack Daniels BBQ competition a decade ago. “I was blown away by intricacies that went into competition-level BBQ,” Evans says. “I became obsessed.” “Great BBQ is all about the subtle details,” maintains Evans. He likens the BBQ process to making wine. He add, “It’s pretty straight forward, but therein lies the challenge. The endless variables affecting one another ultimately effect the outcome, creating something that is both magical and ethereal.” Starting in December, The BBQ Joint at Union Market will be open Tuesday-Sunday, 11 a.m.-8 p.m. The BBQ Joint will also offer catering in and around DC.
’RAMMYS IN FOCUS’ Photography Project In collaboration with FotoDC, the Restaurant Association Metropolitan Washington has launched RAMMYS IN FOCUS, which will showcase the people and faces in the DC area’s food community. It will engage professional and experienced amateur photographers from around the region, capturing images from all sides of foodservice, the juried results
of which will debut at the 33rd Annual RAMMY Awards and Gala, Sunday, June 7, 2015 at the Walter E. Washington Convention Center. To build the RAMMYS IN FOCUS collection, FotoDC is soliciting twenty photographers to embark on a six week assignment to capture high-quality portrait photography of the restaurants, food, staff and diners that define the region’s dining scene. Interested photographers can apply to be a part of RAMMYS IN FOCUS by registering at http:// tinyurl.com/m6wxdwt on or before January 1, 2015. Winning applicants will be given a stipend for materials to photograph a series of five restaurants and/or events in January and February 2015, submitting a minimum of 150 photographs per assignment. Winning photographers will receive two tickets to the RAMMYS, where their work will be recognized during a special presentation. In addition, the photos will be included in a special gallery exhibition in summer 2015. “With RAMMYS IN FOCUS we hope to capture some of the truths about life in and around our area’s restaurants,” said Kathy Hollinger, RAMW President and CEO. “The industry today is exciting, it is hopeful, and at the same time full of all the stress and fire that comes with it. I think the exhibition will be a way to tell our members’ stories in a very personal way.”
FOODSERVICE MONTHLY
The Newsmagazine Foodservice Professionals Rely On
DECember 2014 n 9
FSM NEWS, cont. Chaia Set to Go to Brick-and-Mortar Chaia has signed a lease to launch its first brick-andmortar taco shop at 3207 Grace St, NW in Georgetown in the District. The outdoor Farmers Market vendor has served in vegetarian tacos at the Dupont Circle and White House FreshFarm Markets for the last two years, but will include a larger selection of vegetarian taco combinations – all served in freshly pressed and grilled corn tortillas. There will also be a variety of carefully crafted sides and natural drinks. Founders Bettina Stern and Suzanne Simon have worked together for over ten years to promote seasonal cooking as writers and food educators. They developed Chaia after identifying a niche market for the seasonal, flavorful and healthy food they loved to cook for their families and friends. Inspired by their personal experiences – Bettina’s from
New York City and Suzanne’s from rural Ohio – they created the unique relationship between farmers and urban, street-style food to present a new culinary experience: “farm to taco.” A 2015 opening is anticipated.
NRA Releases ServSafe Facebook App to Promote Responsible Alcohol Service The National Restaurant Association (NRA) released the ServSafe Facebook app, Serving It Up with ServSafe, as part of its campaign to promote responsible alcohol service during the holidays. The campaign provides tools and tips that will help promote alcohol responsibility among restaurateurs and restaurant employees. “The holiday season is a time to dine out with family and friends,” said Phil Kafarakis, Chief Innovation Officer for the National Restaurant Association. “As restaurants spread the holiday cheer, it’s important
for owners, operators and staff to promote alcohol responsibility to keep their patrons safe. Our ServSafe Facebook app is an interactive way for the restaurant community to learn tips to maintain responsible alcohol service. Through the app, we’re serving up holiday spirit for those serving holiday spirits.” The ServSafe Facebook app features seasonally themed games to reinforce key concepts of responsible alcohol service as illustrated by ServSafe Alcohol. The first interactive Thanksgivingthemed game focuses on alcohol in the body, and drink sizes as they relate to alcohol by volume. In addition to the app, NRA has partnered with Anheuser-Busch to produce a “Responsible Serving Tips” video. NRA is also serving up savings for restaurant owners and operators this holiday season. Interested parties can save 30 percent off
ServSafe Alcohol and Food Handler products with coupon code CelebrateServSafe. To play Serving It Up with ServSafe, visit www.facebook.com/ ionalRestaurantAssociationServSafe/ app_1560975824114815.
10 n DECember 2014
The Newsmagazine Foodservice Professionals Rely On
FoodService Monthly
B BOB BROWN SAYS ...
21 Tips to Server Sales Success
I
faithful regulars, diners, and jackpot tables.
t takes a lot of knowledge, skill, awareness, and creativity to be a great server. Below are 21 insights to get you to the winner’s circle.
1. Know your menu inside and out Boost your confidence, and ensure you’re on a level playing field with the Food Network and Fine Living crowd.
4. Watch your table like a hawk, but don’t hover
“It takes a lot of knowledge, skill and creativity to be a great server.”
Be the stealth waiter.
5. Be OK with silence BY BOB BROWN
2. Don’t pre-judge Don’t be surprised by the verbal tip from Mr. Nice Guy and a pot of gold from a nasty guest.
3. Be a meal designer Maximize sales by having a planned approach to economizers,
If you suggest an appetizer and get a blank look, relax. Your guests are taking in the information.
6. Assist guests everywhere
8. The more you clear, the more you sell Dirty tables make guests feel full.
9. Practice presentations
Everyone is a potential lifetime guest.
When you’re fluent, guests relax. Sound natural, not rehearsed or robotic.
7. Personalize hellos
10. Get it right, write it down
“Mr. and Ms. Henley, welcome to Prime 68, and thanks for choosing us to celebrate your first anniversary.” Avoid, “Hi, I’m Bob, can I get you a drink?”
11. Use brain stickers
Guests stress thinking you’ll forget their sauce on the side even if you’re the magnificent memory man.
“Our bartender Albert from Albuquerque makes an excellent Gray Goose Martini.” Names, brands, and places awaken.
12. Don’t leave guests alone with the menu too long
16. When delivering plates, use the airplane landing, not the helicopter plop Technical excellence is the key to seamless service.
17. Appeal to sense of value When patrons are on the fence about ordering a glass or bottle of vino, say, “It’s a good value to share the bottle.”
18. Read and respond to non-verbal cues Most guests tell us what they want with their body language, not their words.
19. Find the leader-buyer Stand across from the head honcho. She’s your assistant salesperson.
They’ll order less. Combine drink suggestions with a brief menu tour.
20. Use: “And for the table, I recommend sharing … ”
13. Touch the table
Guests buy if they’re splitting the expense.
Move the salt and pepper, and adjust the flowers. It’s a powerful way to connect and say, “I care.”
14. Avoid “May I?” “Can I?” “Would you?” Say, “We feature,” “We offer,” and “By the way, I recommend. “ Don’t ask, suggest.
15. Open with benefits “Ladies and gentlemen, please allow me a few moments to tell you about four great things on our menu.” Guests are more open to listening when they know you’ll be brief and helpful.
21. Try a Gen Y goodbye Send an Instagram holding a card saying: “Thanks for dining with us.” Bob Brown, president of Bob Brown Service Solutions, www.bobbrownss.com, pioneered Marriott’s Service Excellence Program and has worked with clients such as Disney, Hilton, Morton’s of Chicago, Olive Garden, and Red Lobster and works internationally with the prestigious hotels such as Burj Al Arab in Dubai. He has appeared on the Food Network and Hospitality Television and is author of The Little Brown Book of Restaurant Success and The Big Brown Book of Managers’ Success. ©Bob Brown Service Solutions 2014. Order Bob’s new DVD the 8-Keys of Dining Sales Success 703-726-9020.
WORKPLACE SAFETY IS OUR HOUSE SPECIALTY
f Ye ars o
IWIF is now Chesapeake Employers Insurance. Although our name has changed, we’re still Maryland’s workers’ compensation specialists and still dedicated to helping you and your employees avoid accidents and injuries. The quality of our service remains the same, as does our commitment to workplace safety. To learn more call your local agent or visit ceiwc.com
g Maryland Servin
Formerly IWIF
12 n DECember 2014
FoodService Monthly
The Newsmagazine Foodservice Professionals Rely On
ASSOCIATION NEWS OCHMRA
Mother’s Day at Springfest Brings New Buzz to Weekend by Susan Jones
Welcome New Members • Alarm Tech Solutions • Fisher Architecture • Stillwater Provisions
Mother’s Day at Springfest Once again, Mother’s Day will occur during Springfest and as you know, this typically softens the weekend. We have participated in joint discussions with the Town Special Events and Tourism Departments to develop ideas to try to create a buzz and build up the weekend. Ideas included creating a free kids zone with bounce houses, scallop shell painting, sand art, face painting, hula hoop contests, etc. Hopefully, once these programs are developed we can work together to develop overnight packages. Stay tuned.
A Real Senior Week Another topic of discussion with the Town Special Events and Tourism was to develop a real Senior Week targeted at the 55+ crowd. The idea would be to generate additional second season traffic with the concentration on low impact tourism. Ideas are currently under discussion and all thoughts are welcome. Our Board of Directors felt that this would be a natural fit for the September/October time frame. Once these ideas are flushed out, we will be contacting you to develop packages and promotions around the event. Again, stay tuned!
Member Highlights Best wishes to the Tomasellos of Fresco’s in their West Ocean City endeavors! Congrats to Nina Railean, who is now the Associate Market Manager at
Expedia. Welcome Tara Wancowicz to the Crab Bag. Insurance Management Group has welcomed Tim Swartz as VP & COO. Colleen and Matt Brown, New Wave, have welcomed Michael Donovan Brown to the family. Henry Pertman has joined the team at CohnReznick as Director of Hospitality Consulting. Melissa Bunting, Captains Galley, on her new addition, Reece. Congrats to Matt Bayline, Duffy’s Tavern, who recently got married.
Board Member Spotlight: Malcolm VanKirk Past President 2010-2011, Malcolm VanKirk, surely has sand in his toes as he was born and raised in Ocean City and hasn’t left since. Upon graduating from Worcester Country School (now Worcester
Prep), he graduated from Salisbury State University, knowing early on that the hotel business was where he’d like to be. Malcolm made his entry into the hotel business at 14 years old working for the Wilde Family at the Beachmark Motel. He continued his career in hospitality at the Flamingo Motel working for Rose Brous from 19892003. In 2003, his family purchased the Bay Sails Inn on 60th Street, and then in 2006 the Sea Bay Hotel. Also in 2006, he bought the Best Western Hotel and Suites. Malcolm and his wife Kristin, have two daughters, Lexie, 15 and Payton, 17. In his free time, you will find Malcolm spending many hours on the lacrosse and soccer fields and basketball courts with his daughters.
over 400 exhibit Booths 10 x 10’s - $620
March 8-9, 2015 Sunday: 11 am - 5 pm Monday: 11 am - 4 pm
OC Convention Center Ocean City, MD exclusively for the trade no one under 21 admitted 800-626-2326 x 2 www.oceancitytradeexpo.com
Bridging hospitality Buyers & sellers since 1974
Looks like we all agree... our ice machines are awesome!
America’s #1 Selling Ice Machine
Get your ice machine at For more information, please contact one of our ice specialists. In Virginia: Call Karla Johnson at 804-837-1767
In Baltimore/DC Metro: Call Dennis Scar at 301-633-1051
14 n DECember 2014
The Newsmagazine Foodservice Professionals Rely On
FoodService Monthly
Ecolab Shares Healthcare ’Safe Environment’ Expertise
A
recent conversation with Ecolab’s Jack Quinn reinforced the Foodservice Monthly continuing message regarding food safety in the foodservice operation. Quinn, vice president of
industry relations for Ecolab, has 35 years experience in cleaning, food safety and health protection products and services. While the healthcare setting, restaurant and foodservice location
and the home may appear to be diverse in their food safety requirements, the principles are the same. Quinn said we all want to be sustainable, reduce waste (with water a priority), conserve energy
BRING YOUR BEST TO THE TABLE
and maintain safety. Last month Foodservice Monthly editor Michael Birchenall wrote about the importance of the flu shot in protecting ourselves and our work staff. Ecolab provides the following areas of importance. With 5-20 percent of the population affected by the flu each year, influenza is a serious matter for businesses – causing guest complaints, employee absenteeism, and even death. Your food safety and public health procedures can either help escalate or slow the spread of this disruptive virus. Through installation and proper use of hand sanitizers, hand washing stations, and hard surface disinfection, you can decrease the threat that the flu poses to your employees and customers.
Protection Starts with Prevention Protecting your employees and guests from illness is important in maintaining a healthy, productive operation. Be proactive and help prevent the spread of illness with vigilant hard surface disinfection: Choose products effective against the Influenza A virus Disinfect frequently-touched hard surfaces often, including the following: • Menus • Tables and chairs • Registers • Door handles and push plates Quality isn’t an accident. An unforgettable dining experience doesn’t just happen. It’s created by a community – from pasture to plate – that’s dedicated to excellence. Passionate about the details. Inspired by tradition. Cattlemen and chefs alike bring their best to the table with the Certified Angus Beef ® brand and its superior quality. It’s your solution, from Metropolitan Meat, Seafood and Poultry, delivering the consistency, performance and flavor your customers deserve. We invite you to join us. Contact our Certified Angus Beef ® Specialist Anton Richards at 800-522-0060. MetroPoultry.com • JoinOurCABTable.com
• Highchairs and booster seats • Restroom surfaces Increasing hard surface disinfection will help reduce absenteeism among employees and provide employees and guests with a safe, clean environment.
Customize Can old world, time-honored recipes meet state of the art technology to create the perfect bread or roll to satisfy your precise product standards? Yes! Ask us how–we do it every day.
Variety, Service & Quality Family owned and operated since 1943 Our products are baked daily and delivered 5 days a week To order, call 800-769-2253 or visit our website www.hsbakery.com
16 n DECember 2014
The Newsmagazine Foodservice Professionals Rely On
FoodService Monthly
“Enjoy every sandwich.”
INOVA Fairfax: Healthcare Meets the ‘Great Living Menu’ by Michael Birchenall
T
he inspiration for this story came during my eight-day stay at INOVA Fairfax in October 2013 for my lung transplant. I had only stayed in a hospital once before and that was in October 2012 for four days for a lung biopsy. My experience with the dreaded “hospital” food was quite limited … only knowing it by its less than stellar reputation and reading the social media posts of food folks complaining about the food and begging friends to bring them something they could eat. My actual experience was quite different. For one thing, at this point I was fully appreciating the Warren Zevon story that Greg Casten and John Rorapaugh of ProFish shared with me at a Restaurant Association Metropolitan Washington event. Zevon, the songwriter, had been diagnosed at 56 with terminal cancer and made an appearance on the David Letterman Show to
share the news. Letterman asked him what he had learned from the experience and Zevon answered, ‘’How much you’re supposed to enjoy every sandwich.’’ I was in the enjoying every sandwich stage and remain so. All my meals were served at the appropriate temperatures (hot foods, hot; cold foods cold), were scratch-made with fresh ingredients and served for most of my meals with care and pleasant hospitality by catering associate Larry Jayjohn, a professional who works hard to please a floor of seriously ill and recovering patients. He makes it happen. But it was the dessert on Halloween night that fueled this story. I received a red velvet cupcake with a hand-decorated plate … with a chocolate piping. I sent it out on my Instagram; I was impressed that someone had taken the time and effort to do something special. I noticed. And then before I was discharged, I received a visit in my room from
Jack Filipovich. He wanted to know my impression of the food I had been served and the quality of the service. Once again, this didn’t fit inside the small box of hospital foodservice expectation. I was blown away again. For 2014, I added Healthcare to the editorial calendar and here we are today. I am a one-year recipient of this gift of life and I wanted to meet the team that served over 2 million meals at INOVA Fairfax (661,597 of them to patients). INOVA Fairfax uses a contract feeder, as do most hospitals. Food and Nutrition is contracted to a collaborative effort of Thompson Hospitality (locally owned) and Morrison Healthcare … both through the Compass Group. I met with David Iannamico, Director of Food & Nutrition; Sheila Magnano, Director of Patient Service; Denis Manneville, Assistant Executive Chef; Jack Filipovich, Director of Production and the person who
Red Velvet cupcake coordinated my visit Meaghan McDonnell, Joint Venture Director for Thompson Hospitality. They shared with me what differentiates the Great Living Menu. The mission is to help patients understand that they can eat flavorfully while also eating healthy. Here are some ways that they achieve their mission: • The regular diet, cardiac diet and consistent carbohydrate (diabetic) diet all receive the same great tasting meal selection so that no diet selections are “punished” by denying or restricting certain food items. • Provide restaurant quality meals that are made with scratch ingredients and whole foods. • Homemade soups are available at every lunch and dinner. A variety of whole grains are incorporated throughout the menu:
FOODSERVICE MONTHLY
The Newsmagazine Foodservice Professionals Rely On
DECember 2014 n 17
an EXTENSION of your kitchen
Larry Jayjohn, Catering Associate; Meaghan McDonnell, Joint Venture Director; Jack Filipovich, Director of Production; Denis Manneville, Assistant Executive Chef; David Iannamico, Director of Food and Nutrition; Marites Talastas, Patient Service Manager for Morrison/Thompson Hospitality at INOVA Fairfax Hospital • Whole wheat tortillas, sandwich thins, breads and crackers • Whole grain pasta, brown rice and grain blends with red rice, barley and rye • Multi-grain pancakes, steel-cut oats, flaxseed and wheat germ • “Stealth health” is incorporated into every meal Examples of stealth health initiatives: • Olive oil replaces butter in potato and side dishes. • Meatloaf is made from a blend of natural lean ground beef and turkey. • Sauces are created with low sodium stocks and fresh herbs. • Smaller portions of regular (or non-diet) desserts are served. • Adding legumes to baked goods to increase fiber and flavor. • Using flaxseed and wheat germ to increase whole grains in pancakes, oatmeal and our granola parfaits. • Leafy greens such as spinach and basil in soups and pesto.
Regular tastings are held as new items are reviewed to be incorporated into the patient or retail menus. Recently McDonnell who is also a chef had made a vegan presentation to the staff and hospital committee that reviews the menus. They are also committed to the use of Minimal Antibiotics, Sustainable Seafood and In Season Local Produce. For local produce they use the local aggregator Blue Ridge Produce as well as Hearn Kirkwood. Their broadliner is US Foods … who must according to their contract supply them with only sustainable foods. INOVA Fairfax meals delivered what they promised, exceeded my expectation and continues to work to advance their standards and commitment to healthy eating. That works for me … and it should be the goal of all foodservice, restaurants included.
Hors d’oeuvres Entrees Gourmet Sides Components Vegetarian Gluten-Free KABOBS.COM 800.732.9484
18 n DECember 2014
The Newsmagazine Foodservice Professionals Rely On
FoodService Monthly
Chef Mark Tracey Feeds Food Passion at Roland Park Place by Michael Birchenall
T
he millennials don’t own the world of the discerning palate, even with all their Instagrams and Tweets of every meal and food adventure. I found Mark Tracey, chef at Roland Park Place (RPP) serving a vibrant community of adults and couples over the age of 60. RPP is the only full service, accredited nonprofit continuing care retirement community in Baltimore
City and a leader in aging services for older adults and their families. An alternative to traditional senior living, the Roland Park Place community supports active independent lifestyles by promoting the vision of all individuals fully engaging in life, regardless of age. Including maintenance-free independent living, residential care (assisted living) and comprehensive/ skilled nursing care, RPP has a population of approximately 270
RESTAURANTS MULTI-FAMILY REMODELS INTERIORS TENANT
CONSTRUCTION
BUILD IT, SERVICE IT
NO WONDER OUR CLIENTS LOVE US!
TECH24CONSTRUCTION.COM
1.800.820.7194
5256 EISENHOWER AVE. ALEXANDRIA, VA 22304
roland park place engaged diners that Tracey pleases with his culinary talent. Mark Tracey has lived in Baltimore for the past 36 years. He graduated from the Baltimore International Culinary Arts Institute in 1987. Tracey credits chef Harold Marmulstein as one of the key influences in his culinary career – opening the Polo Grill restaurant with him in 1990. With the guidance of the food committee of the residents, Tracey installs seasonal menus for Spring, Summer, Winter and Fall. The John Short Dining Room is open for dinner Monday through Saturday, as well as for brunch on Sundays. Operating like a traditional restaurant, a Roland Park Place host will seat residents in the formal (jackets required) or informal section of the dining room, depending on reservation or preference; or outdoors on the patio. The dining staff also prepares a number of special event meals and performances (for example, Mother’s Day Brunch, New Year’s Eve, etc.) throughout the year. Tracey who has a passion for French and Asian cuisines is happiest when he is working on the residents’ favorite menu selection: the chef’s creation. Two favorites have been his braised short ribs and
830 west 40th street Baltimore
(across the street from The Rotunda in the heart of northern Baltimore City in the historic neighborhood of Roland Park)
rolandparkplace.org facebook.com/rolandparkplace crispy rockfish for a version of surf and turf … and a curried vegetable risotto made with coconut milk. Tracey said, “As my best customer, you deserve the best.” At Roland Park Place, the chef keeps up with sustainable and local foods. This summer he and the RPP team joined the Johns Hopkins University Office of Sustainability and Keswick Green Team to support the efforts of local farms featured at the Johns Hopkins at Keswick Farmers Market. The Roland Park Place’s Community Involvement Committee hosted a live cooking demonstration where Tracey shared a menu of an original Ratatouille of Summer Vegetables with Andouille and Goat Cheese. The dish featured all fresh and locallysourced ingredients from vendors at the Farmers Market including Everblossom Farm and Three Springs Fruit Farm. Suppliers for the Tracey kitchen include JJ McDonnell, Halperns’, Hearn Kirkwood and Capital Seaboard.
FOODSERVICE MONTHLY
The Newsmagazine Foodservice Professionals Rely On
Rita St. Clair’s Interior Design at Petit Louis: Personalize, Provide, Perfect
W
hen Foodservice Monthly first sat down with Rita St. Clair and Brian Thim of Rita St. Clair Associates, we wrote about their interior design philosophy which uses as its foundation three keys: Personalize, Provide and Perfect. This month we share with you the principals at one of their recent completed projects: Petit Louis in Columbia. Here we have a before, during and after visual of the buildout for Baltimore restaurateurs Tony Foreman and Chef Cindy Wolf in their new Columbia location. Brian Thim and Rita St. Clair
left to right: before, during and after
One Call Does It All!
24 Hour Service!
7 Days a Week!
A Full Service Restaurant and Grease Care Company Visit our Website for Valuable Discounts
www.bandpenvironmental.com • Grease Trap Cleaning, Internal and External • Rendering Grease Services • High Pressure Water Jetting Services • Certified Confined Space Entry
• B&P Environmental has over 60 years of experience in wastewater and Restaurant Care Business • Our quality performance, experience, and reputation are key to our growth
Customer service and satisfaction is our #1 priority!
410-721-7091 2824 Solomons Island Road, Edgewater, MD 21037
DECember 2014 n 19
20 n DECEMber 2014
FoodService Monthly
The Newsmagazine Foodservice Professionals Rely On
MODERN BUSINESS SOLUTIONS
Using Technology to Make More Customers Happy in the New Year
A
s we enter 2015, how can you make your new year happier than this past year? Most of us could agree that there are three areas that are essential to increasing happiness (after the really important areas of health, family, and relationships). They include: 1. Improving customer relationships 2. Being more profitable 3. Improving quality of life Let’s break down these three areas and articulate how to accomplish the goal of happiness by utilizing technology. This will be the first of two articles on this important topic. Also bear in mind that one size does not fit all, and you will likely wish to mold these suggestions to work for your business.
Improving Customer Relationships Understand that you have two
types of customers: the obvious external customers and internal customers who need to be happy to keep you happy. You cannot do it alone; you need to foster relationships with your managers and staff. And strong relationships with your internal customers will help them improve service for external customers. How can this be achieved? • Get your technology in order, so that you become more efficient for the benefit of your customers – your customers will see that you care and will be happier as well. Upgrade your processes. Get your POS up-to-speed. The money you will pay to be sure the programming is friendly, efficient, current, accurate, and utilized properly will pay for itself over and over again. Frustrations with your POS can spill into
Serving Maryland, DC, Northern Virginia & Surrounding Areas
Martin Bamberger Co. Food Market & Restaurant Equipment Serving the food and bakery industry for more than 70 years with honesty and integrity
HoBaRT MixERS aLL SizES RECoNdiT & WaRRa ioNEd NTiEd
New Globe Mixers • Berkel Slicers • Proofers • Pans • Racks • Tables Full Line of Cooking & Refrigeration Equipment
Visit Our Stocked Showroom! 4110 Pinkney Rd • Baltimore, MD 21215
888.915.5300
www.martinbamberger.com • info@martinbamberger.com
conversations between based analytical tools. servers or cashiers You will realize employee and cooks. Customers efficiencies as your check can hear and sense averages start going up bickering. However, it and up. Shrink goes down is easily prevented by because the reports expose improving technology. the areas of loss and put • If you need to upgrade them right in front of your POS completely, you. You can get alerts on just do it. So many of your phone when a closed by HENRY PERTMAN check is opened or an us get a new phone every couple of years, employee (think expensive spend a ridiculous amount of cook) is approaching overtime. money monthly for service, pay for cable every month, and yet, Improving Quality of Your Life put off improving the technology How can technology help that runs, or should run, every improve your health, family, and aspect of your business. Look into relationships? After all, without mobile devices, secure payment these, it is not worth working so methods, and cloud solutions. hard. The way we do business is • Health. You will be mentally and changing and improving, and you physically happier when the should reap the benefits of that technology helps you work less improvement. hours, work smarter with better
Being More Profitable Be mindful, if you complete step #1 above, then you will have happier employees and happier, more frequent customers, which translates into more profit. It is critical to invest in your business. This is easily and often confused with spending, which does not have a return-on-investment (ROI). Understand the difference and then embrace the ROI. • Social Media. Invest in someone who can help you navigate, utilize, and maximize this most import tool moving forward. It is too important to underutilize. • Replace those printers in your kitchen with screens. Ask anyone who currently uses them, and you will quickly be converted. You will see more profit because labor is reduced (generally this will pay for a whole new system), food quality is improved, waste and food cost is reduced, mistakes are reduced, and table turns are improved. • Put an end to those reports you have been looking at for the last umpteen years. Invest in cloud-
information, and work with the peace of mind of knowing you do not have to be there to see and analyze problems. You have made your customers happier, your employees happier, and you have time to go to the gym or spend time with your kids. • Family. Time is what your family wants and need from you. The smarter you work, the more love you will earn. • Relationships. With your customers. With your employees. With your family. With your health. That is the goal, and the answers are right in front of you. Technology is a part of our lives, our children’s lives, and our customers’ lives. They live it, and for the most part, they love it. Make embracing technology for your business a resolution in the New Year and increase your level of happiness. Henry Pertman is Director of Hospitality Consulting for CohnReznick, www. cohnreznick.com/industries/hospitality. 410783-4900, henry.pertman@cohnreznick.com
22 n DECember 2014
The Newsmagazine Foodservice Professionals Rely On
FoodService Monthly
THE LATEST DISH
Gresser Goes for ’Speed’ Casual at Veloce by Pizza Paradiso Re-vitalized chef/owner Bangkok Golden in Falls Ruth Gresser is going Church, which offered fast casual. She plans to Thai and Laotian menus. open Veloce by Pizza Thip Khao translates to Paradiso, leveraging her “sticky rice basket” … incomparable 23-year-old Plan B opened at 801 Pizza Paradiso brand. This Pennsylvania Ave serving quick-serve pizza concept 20 varieties of burgers in is slated to open by the the Market Square West end of 1Q in downtown building. by Linda Roth DC at 1828 L St, NW. Mike Isabella (heart) Veloce (means “speed” in Ballston. He plans to open Italian) will offer personal pizzas a Mexican cantina, Pepita, at 4000 with a variety of personal choice Wilson Blvd, which also houses toppings cooked in gas-powered Kapnos Taverna, another Isabella ovens for just two minutes. Lunch restaurant. The focus of Pepita is on and carryout will be offered at the the bar, meaning there may be up to 30-seat place, which includes an 40 cocktails, many of them featuring outdoor patio. Will there be an app tequila or mescal. Pepita will feature for that? a limited menu of Mexican bar food. Mike will partner with Jonah Kim, most recently chef at the now closed Openings Update PABU in Baltimore, plans to open Christophe and Michelle Yona, an Asian noodle bar in the Poteaux’s iconic French restaurant, same Ballston building as Kapnos Bastille, will re-locate to N. Taverna and Pepita. Yona will be Fayette and Pendleton Streets in the first restaurant where Isabella is Old Town, Alexandria. It’s larger purely a business partner. Kapnos than its current N. Royal Street Taverna is slated to open in 4Q location, which will transform 2014; Pepita in 1Q 2015; Yona is into Bistrot Royal, serving classic French cuisine. The new Bastille will 2Q 2015. Another Kapnos is slated to in Bethesda where Vapiano was. serve lunch and dinner restaurant Chaia vegetarian taco and offer private dining space, an founders Bettina Stern outdoor patio and a wine bar. The and Suzanne Simon signed a lease pastry kitchen will be based there, allowing Michelle the space to create for a brick-and-mortar store at 3207 Grace St. NW in Georgetown. more amazing desserts for both Chaia built their following at farm restaurants, as well as custom cakes markets. Chaia plans to serve lunch to order. Mark Slater will continue Tuesday through Friday, brunch to run the wine and beverage Saturday and Sunday, and dinner program at both restaurants, which Tuesday through Sunday. The twoshould open in January. story space is slated to open in June of 2015. Just Opened Amy Brandwein plans to open City Perch Kitchen + Bar Centrolina, her own 64-seat Italian restaurant inside the iPic movie restaurant at CityCenterDC in Q2 theater in Rockville’s Pike & Rose 2015. Amy developed her Italian complex: the chef at the helm is cooking talents working with Matt Baker, formerly of Brasserie Roberto Donna, and most recently Beck and Occidental Grill … Thip worked at Alba Osteria in NoMa. Khao, a Laotian restaurant, opened Centrolina will also offer an Italian at 3264 14th Street where Thaitanic market with ready-to-go food and was in Columbia Heights. Chef house-made pasta in the 4,075-sq-ft Seng Luangrath was formerly at
space. The regional, Italian menu will be complemented by an Italian wine list and local beer list. In warmer months, outdoor seating on the patio will be available. And speaking of Alba Osteria, owned by Hakan Ilhan, his next restaurant will be Ottoman Taverna, opening in the same building as Alba Osteria in the Mt. Vernon Triangle area. It will be a full-service Turkish restaurant and is slated to open next fall. The 200seat traditional Turkish restaurant will also seat 60 on an outdoor patio. It will feature a wood-burning oven. It will join Hakan’s other Mt Vernon Triangle operation, L’Hommage Bistro Francais. Hakan believes in that neighborhood. More CityCenterDC restaurant openings: Fig & Olive, the Mediterranean restaurant from French chef Pascal Lorange, who was personal chef to pop star Julio Iglesias, is slated to open in 2015. His first Fig & Olive opened in New York (now there are three) as well as in California and Chicago. Teddy Folkman plans to open Baroak Cookhouse & Taproom in the Loews Annapolis Hotel. Teddy is chef/owner of Granville Moore’s on H Street NE. The Baroak will offer casual fare. Jeremy Kermisch will take on more chef responsibilities as Teddy splits his time between DC and Annapolis. Bo Blair plans to open Due South, a new Southern fare restaurant in The Yards’ Lumber Shed where Osteria Morini and Agua 301 are located. Bo is expanding into that SE corridor as he also runs The Bullpen at The Fairgrounds outside of Nationals Park. A spring 2015 opening is planned. When Dog Tag Bakery opens in Georgetown, it includes a partnership with Georgetown University’s School of Continuing Studies, whereby wounded veterans split their time between learning how to run a business in
Chef Matt Baker a classroom setting and on-thejob training – baking, brewing and managing operations. Father Richard Curry and Connie Milstein are founders, both with a philanthropic history of supporting the military. The Brig, a Bavarian beer garden, is slated to open in lower Barracks Row at 1007 8th St at L St SE. It will seat 210 and serve 299. Alan Gaunoux has partnered with Mark Brody and Chris Chambers of Biergarten Haus on this project.
Chef & GM Update Pastry chef extraordinaire Beverly Bates is now at Vidalia … Helen Bowen is the general manager of Chuy’s Springfield … Nancy Sears was named restaurant manager for Bistrot Royal, slated to open in North Old Town, Alexandria in January … Armani Malik Copeland at Flight Wine Bar replaced Bradley Curtis … Susie Morrison was promoted to executive pastry chef at the White House. She replaces Bill Yosses. Linda Roth is president of Linda Roth Associates, Inc. specializing in marketing, promotions and publicity in the hospitality industry. Contact Linda at 703-417-2700 or linda@lindarothpr.com or visit her website at www.lindarothpr.com
FOODSERVICE MONTHLY
The Newsmagazine Foodservice Professionals Rely On
DECember 2014 n 23
ASSOCIATION NEWS RAM
Politics Is Involvement
E
a full time lobbyist on ach January, the staff who works tirelessly Maryland General to navigate through the Assembly begins bureaucracy and educate meeting in Annapolis lawmakers as to how for 90 days to act on important restaurants more than 2,000 bills that are to the economy and could potentially affect our communities. In the hospitality industry. 2013 the foodservice The 2015 legislative industry contributed over session will be very by Marshall Weston $600 million in sales interesting because of President & CEO tax revenue to the state. the large number of new Restaurant Association When restaurants do well, lawmakers along with of Maryland the state does well. We the Republican gains must remind lawmakers in the State House and of that fact. Senate. There is also the Republican To help foster a dialogue between Governor-elect, Larry Hogan, which lawmakers and the hospitality and ensures divided government in tourism industries, RAM will be Maryland for the next four years. hosting the 25th annual Taste of At the Restaurant Association of Maryland Legislative Reception on Maryland (RAM), it is our mission Monday, January 19 at the Loews to protect restaurants and play Annapolis Hotel. For one evening an integral role in the legislative we bring restaurant owners and decision making process. We have
“Aside from a great cocktail party, the Taste of Maryland is an important part of the legislative process.” key staff together with their state representatives to meet and chat about what’s really affecting their business. At the Taste of Maryland, you will enjoy signature dishes and desserts from featured RAM member restaurants with complimentary beverages. It truly is the most celebrated legislative reception of the year and at the top of the “must attend” list for state lawmakers and their staff. Aside from a great cocktail party, the Taste of Maryland is an important part of the legislative process. Industries that are willing
www.keanyproduce.com 3310 75th Avenue, Landover, MD 20785 301.772.3333
to meet and discuss issues with their lawmakers are the industries that can avoid adverse legislation. Strength is in numbers, and the more people who attend and make their views known, the better off our industry will be. With so many new lawmakers this year, I encourage you to attend and share your views with them. This is your opportunity to be part of the legislative process. Take the time to be involved. Visit: www. marylandrestaurants.com or contact RAM at 410-290-6800 for ticket information.
24 n DECember 2014
The Newsmagazine Foodservice Professionals Rely On
FoodService Monthly
WHINING ’N DINING
The Annual ’Few of My Favorite Things’
W
elcome to my end • Sweet 27 Bakery. of the year, favorite (Formerly Sweet Sin) things column! • Roast chicken at Whole For you newbies Foods Market. out there – this is the one column a year that I write I’m thankful for about whatever I want. And – it’s all about me. • Sydney Norman Rom My opinions. What I like. #puppylove What I think is cool. ME, • Real Housewives and by RANDI ROM ME, ME. And yes, I know, People’s Couch. I’ve said I’ll leave some things and it before and I’ll say it again – I’m people out – and y’all will remind not ashamed. me – so, mea culpa in advance. • Mom Rom, Ricky, Robin, Ryan, Regan. Jeff, Thrish, Lindsey, Lil’ gifts from Jesus ... or Moses Ally, Pedro and Caspy
… or your personal choice, as the case may be
• Creekstone Farms burgers at Langermann’s in Canton. And scallops. And shrimp and grits. The grits are flown in every month from the mountains of Georgia. And not just ANY ole grits – Hoppin’ John grits –he’s the foremost authority on lowcountry cuisine. • Crab cakes and pork belly from Baldwin’s Station in Sykesville. • One Dish Cuisine pizza. Attention gluten free peeps – Run, do not walk … RUN! The idea behind this Ellicott City restaurant is fabulous food for people with food allergies – which are more prevalent than ever and are linked to a host of medical problems including autism, thyroid conditions, gastrointestinal, etc. They should have them across the country. Maureen Burke – are ya listening? • Seafood cocktail at The c. 1740 Lounge at The Milton Inn in Sparks. SO yum. • French fries at Iron Bridge Wine Company. Au revoir Thrashers. Oh – yeah – they have an awful lot of really special wine, courtesy of the brothers Wecker. • Haute Dog Cart’s gourmet hot dogs and tomato/onion jam. Thank you Daniel Raffel.
• Uggs. How do people walk dogs WITHOUT them? • Amazing clients – I work with some of THE best people. Shout outs: Neal, David, Mark & Jini, Stewart, Chris, Dustin and Jaymes, Brian and Kim (my new BFF) and Denisa • Continued good health for my editor and friend, Michael Birchenall • The CBC Club • Neal Langermann and Dustin Heflin • Jackson Browne #groupie • How ’bout dem O’s Hon?
My new happy place • Richardson Farms
My go-to happy place • The Patio at Baldwin’s Station – overlooking the Patapsco. Sigh …
I miss • Daddy. Always. • Crispys. A flaky, sugary slice of heaven. My father used to take me to Eastern Avenue as a kid and always bought me one. I found them AGAIN! At Goldman’s Kosher Bakery in The Fallstaff Shopping Center.
• Oxtail soup – Chameleon Café • Buddles and Sammie Jo • Loehman’s • Carvel’s Ice Cream • Mick Kipp. Oogy Wawa pirate boy • Sheelers Restaurant. Fried chicken and mashed potato sandwiches • Marconi’s cheese bread • Knishes. I have my grandmother’s recipe but I gotta figure out how to make decent gluten free dough • Pazza Luna. Crab ravioli and risotto
Best restaurant promotion Langermann’s in Canton joined forces with The Red Devils Breast Cancer charity, creating a special Red Devils menu, with a significant percentage going to the charity. People were talkin’ ’bout the Ta-ta-tini’s and Mammo-Grahams. Shout out to Sloop Betty vodka for sponsoring this amazing fundraiser.
Marketing pats on the back • Farm to Chef Culinary Competition for … well … it just gets better every year! • The Boathouse in Canton for introducing a cold weather Yappy Hour on Thursday nights from 5 – 7 in their enclosed and heated waterfront patio! LOVE this!
Best media/restaurant promo: The Baltimore Sun’s Sun Insider program Once again, the world’s best loyalty program offers an opportunity to showcase restaurants with a full-page ad in their special magazine in The Baltimore Sun. Biggest bang for your buck. Massive kudos to Sun Insider manager Denisa. No need for a last name. There’s only one Denisa. Kinda like Cher. Need to boost your bottom line? Shoot me an email and I’ll hook you up. Shout out to Katlyn Wolinski – graphic designer/ photographer extraordinaire.
Superior service Shelly, Nate, Tom and Garth at The Milton Inn. Personable, professional … just outstanding!
Feeling generous? Here are some of my fave charities • The Red Devils (TRD) – This is a Baltimore-based breast cancer support charity. TRD helps with medical costs, food and transportation and even house cleaning. Big round of applause for Executive Director Jan Wilson – creative, dedicated –you do a great job and it’s a pleasure to work with you. The-Red-Devils.org • For 25 years, Moveable Feast has been providing healthy food for people in Maryland with AIDS, cancer and other life threatening illnesses. Kudos to Tom Bonderenko and Ted Blankenship. Feed people. Fight disease. Foster hope. Nuff said. MFeast.org • In today’s tough economy, families often find they’re unable to provide life-saving medical care for their dogs because they just don’t have the money; and are faced with the heart wrenching decision to put down their 4-legged family member. The Buddy Foundation can help. I’ve seen first hand the joy that their work brings to families. High paws to The Buddy Team: Jay Dackman, Virginia Mathias, Sam Segal and my very good friend – Buddy Dackman. TheBuddyFoundationOfMaryland. com • And a big, fat WOO HOO to all the restaurateurs that continuously donate food, gift certs and more to SO many charities. Hospitality industry people are the most generous group of all. Happy and safe holidays. Wishing you all good health and happiness. Randi Rom is a Baltimore special events planner, marketing and public relations maven, freelance writer and head of R.J. Rom & Associates. Have a hot scoop? Contact Randi via email at randirom@comcast.net or phone at 443-691-9671.
FOODSERVICE MONTHLY
The Newsmagazine Foodservice Professionals Rely On
DECember 2014 n 25
Balti-MORE Putting the Cutting Edge on Ramen, Ejji Ramen by Dara Bunjon Ejji Ramen (pronounced “edgy”), reflects the owners’ cutting edge concept of Malaysian influenced ramen at the Belvedere Square Market. Oscar Lee and his uncle, Chef Ten Vong are offering up ramen in the fast casual restaurant concept of build-your-own or choose from traditional predetermined bowls. At Ejji Ramen you can slurp your noodles at their bamboo counter or take your food out into the market to their
communal tables. Vegetarians have choices with vegetarian miso and vegetable noodles. Patrons enjoy the added bonus of Malaysian satays, sambals along with Japanese yakatori. Dara Bunjon: Dara Does It–Creative Solutions for the Food Industry offers a myriad of services: public relations, social media training and administration, freelance writing, marketing, special events, food styling and more. Contact Dara at 410-486-0339, info@ dara-does-it.com or visit www.dara-does-it. com or Twitter: @daracooks
&
seafood Produce
The region’s longest established company merged with the area’s finest seafood company to create an industry leader in perishable commodities distribution. Capital Seaboard, the foodservice division of G. Cefalu Bros., is steeped in tradition and leads the industry in technology, quality and customer service. ejji ramen BELVEDERE SQUARE MARKET 529 E. BELVEDERE AVENUE Baltimore 410-435-8688 www.EJJIRAMEN.com @EJJIRAMEN
ONLINE ORDER ENTRY | GPs TRuck TRackING (ROaDNET) INTERacTIvE wEbsITE |haccP cERTIfIED 24 hOuR LIvE bILINGuaL cusTOmER sERvIcE OvER 100 YEaRs sERvIcING ThE mD/va/Dc maRkET
Hermela Semu, Daniel Zatarain, Oscar Lee, Mark Geroso
territory manager positions Northern Virginia and Baltimore County Call Kip Mewborn: 301-663-3171 x265 Start a Career • Be an Owner FoodPRO – an ESOP Company
443.755.1733
Please visit us at www.capitalseaboard.com
26 n DECember 2014
The Newsmagazine Foodservice Professionals Rely On
FoodService Monthly
SOUTH OF THE EQUATOR
South African Wines Have Arrived, Part II African wine industry, [Editor’s Note: Celeste along with a sampling of McCall, known for her a half dozen vintages from popular column Entrée various regions. News in FSM is back. This At Tash, a Persian/Turkish month we offer part 2 of restaurant on Capitol Hill’s her food and wine visit to bustling Barracks Row, we South Africa. You can find sipped Thelema, a pleasant, both parts together at www. inexpensive South African foodservicemonthly.com] red blend. We had requested BY CELESTE MCCALL just a glass, but were told xposure,” said Thelema was offered only by Alister Glen, the bottle. However, since “the wine North American National was not that popular,” management Sales Manager for Douglas sold us the bottle at a discount. Green, DGB USA. “Give South South African wine not popular? African wines a chance. Many Fortunately, that is changing, as consumers don’t know about customers are lapping up this them, but when they taste them affordable and drinkable beverage. they like them; they also like their We were pleasantly surprised to affordability. Let their taste buds discover a plethora of SA vintages (and wallets) be the judge.” Glen in Sheperdstown, West Virginia. also urges wine stores, restaurants Perched on the banks of the and other establishments to host Potomac River, the Bavarian Inn’s tastings and seminars promoting Ratskeller and Dining Room pour South Africa wines. Six Hats Chardonnay as their house Many have done so. Restaurants, white, said bartender Ben Ashlock. bars and retail wine businesses Other SA selections appear on the are climbing aboard the SA wine Bavarian Inn’s extensive wine list. In bandwagon, ensuring that the downtown Sheperdstown’s Grapes public becomes better acquainted & Grains Gourmet, we uncovered with the product. Last summer, – among other selections – Indaba DCanter, a snazzy wine boutique Chenin Blanc, Warwick Pinotage on Capitol Hill’s Barracks Row, and Fairview Pinotage. hosted an informative (and tasty!) In Maryland’s National Harbor, wine seminar. Hosted by DCanter McLoone’s Pier Place at National co-owner Michael Warner, the Plaza offers Two Oceans Sauvignon seated class was treated to an Blanc by the glass. Masala Art, illustrated overview of the South
“E
INCREASE YOUR SALES AT NO COST TO YOU! LET A TEAM OF INDUSTRY PROFESSIONALS WORK FOR YOU. RECEIVE FREE, ZERO COST LEADS
CALL OR EMAIL FOR MORE INFORMATION 443.393.3991 mcoltrin@coltrinconsultingllc.com
Boschendal Manor house with the Groot Drakenstein mountains in the background during the winter months. photo: courtesy of Boschendal Estate the upscale Indian restaurant in SW Washington, carries House of Mandela Pinotage. At last count, South Africa boasts 800 to 1,000 “wine farms,” (wineries), ranging from (largely sustainable) small boutiques to co-ops, including the largest number of fair-trade wineries in the world. A few are owned by black Africans, which demonstrates their growing economic empowerment. An example is Fairvalley, a winemaking community founded in 1997 with a government grant and land donated by Fairview, an adjacent winery. Among South Africa’s 17 Winelands (clustered mainly in the Western Cape) are Constanzia, Paarl, Swartland and Stellenbosch. The South African wine industry began long before Thomas Jefferson experimented with vine cuttings at Monticello. In 1652, the Dutch East India Company established a supply station in what is now Cape Town. A Dutch surgeon, Jan van Riebeeck, managed the station, a stopping point on the Spice Route. In the Cape region, van Riebeeck planted grapes intended to ward off scurvy among sailors. The first harvest and crushing, which probably involved Muscat grapes, took place in 1659. Today, familiar names like Cabernet Sauvignon, Chenin Blanc – sometimes called Steen or Vouvray – Chardonnay and Shiraz, thrive in South Africa’s ideal climate. Pinotage, South Africa’s red hybrid of Pinot Noir and Cinsault, was
developed at Stellenbosch University in 1925. However, winemaking was not among Dutch skills (they were much better at brewing beer), and early attempts were better suited for killing weeds than sipping. During the 1680s, Huguenots (French Protestants) arrived at the Cape, having fled France to escape religious persecution. They brought with them wine-making skills, which they passed on to the Dutch. Only catch: The Dutch East India Company allowed the newcomers to speak only Dutch (which evolved into Afrikaans), thus relinquishing their native language. The wine industry gradually grew, but the implementation of Apartheid in the mid-20th century isolated the nation from the rest of the planet. When Apartheid ended and worldwide sanctions were lifted in 1995, the wine business began its long recovery. This year – which marks the 20th anniversary of the young democracy – South Africa’s wine harvest is expected to dip slightly from a record harvest in 2013, a U.S. government report reveals. South Africa is bottling about 1.1 billion liters (2.42 million gallons) of wine, down from 1.2 billion liters. For more information, contact Wines of South Africa (WOSA), which promotes the export of South African wine: www.wosa.co.za. CELESTE MCCALL is a Washington, DC food and travel writer. Contact her at 202547-5024.
FOODSERVICE MONTHLY
The Newsmagazine Foodservice Professionals Rely On
DECember 2014 n 27
OFF THE VINE
Taking a Second Look at Your Wine List
A
wine program can the menu but also how generate up to each dish tastes and how 40 percent of the the wines being selected beverage revenue will “fit”. Some wines for a restaurant but only and foods can conspire when a customer does to make each other taste not feel they are being bad. Your selections bamboozled. To make become more impressive a patron comfortable when the diner enjoys enough to buy from a wine the total experience. An list takes creativity and BY tom finigan, dws, csw adept and educated staff vision from a wine buyer that can guide the guest and an effective wine list design. A through your selections is essential restaurant wine list does not need to to success. It is your responsibility be 20 pages long or have a string of as a buyer to keep your staff “up to awards to be profitable. Instead the speed” on your list through regular list should work conceptually with training and tasting. the restaurant’s cuisine and theme, I find it helps to not get too be concise and laid out in a format extravagant when setting up a that is inviting. To accomplish this wine list. You can pull in all of the goal you must decide what wines esoteric wines you want to feature you will feature and how to present as long as at least 40 percent of them. the list has wines and labels the To begin it helps to understand average guest can grasp. A “familiar some of the current trends in face” on the list can guide a guest wine list design … each with their to another less familiar wine in the plusses and minuses. First is to same category or profile. The more feature wines thematically such as comfortable a guest is with a wine “Light, Crisp Whites” or “Tannic, list, the more likely they consider Spicy Reds”. This type of design something new or even more helps a guest figure out their “taste” expensive. for the wine or how the wine will Mark up is another turnoff for pair with the food they plan to patrons from a wine list. Some order. However different wines of establishments choose to sell a wine the same varietal may end up in for three to four times the price they different categories based on their paid for it. Such a steep mark up structure making the list hard to can boost sales in the short run, but navigate. Another way is to lay out sticker shock can alienate guests and a list by varietals, i.e. “Chardonnay”, prevent them from buying a second “Cabernet Sauvignon”, etc. This bottle. My key is to mark each wine makes finding a varietal wine easier at cost times 2.5. The cost on paper for a guest, but it may not give may seem high (around 40 percent) the guest a sense of how the wine but you will recoup revenue by tastes. Some lists show wines by increased sales. country which is good for thematic A related pricing issue is glass restaurants but again varietals can pours. Many restaurants buy low be spread out over different areas. cost wines and charge for the glass It may also be tempting to pack what they paid for the bottle. This your wine list with gems and highly strategy can also alienate customers rated wines, however they may not and affect sales. Mainly this is all work with the cuisine of the because most wines in a $6 or $7 restaurant. price point are good, but not great, It is important for the wine-buyer quality and are more common to not only be acquainted with in stores inviting the patron to
“A wine program can generate up to 40 percent of the beverage revenue for a restaurant but only when a customer does not feel they are being bamboozled.” compare prices. This causes resentment and does not usually lead to a second glass if even a first. The 2.5 mark up works in this case when you take the marked up wine and divide it by 4 to get your glass pour. This pricing method allows you to have more expensive wines on the list at aggressive glass prices, inviting a second glass by a frugal patron. Just like designing a menu, when designing a wine list you must account for both your needs and the customers. Your list should be readable and inviting while highlighting its complementary asset to your restaurant. Perception is key
as you want excitement over the list while keeping away from wines that are saturated in the market. Guests will always compare your prices against your competitors. If you do not focus on the financial potential of your wine list as much as your menu, you will miss out on easily maximizing your profits overall. Tom Finigan is the principal of VineCrush Consulting, an education and consulting service on wine, beer and spirits in the National Capital Region. In addition to wine education and events, VineCrush works with restaurants on list creation and staff training. Visit vinecrushconsulting.com and follow him on Twitter @VineCrush.
28 n DECember 2014
RAR RESTAURANT ACTIVITY REPORT Editor’s note: The Restaurant Activity Report (RAR) is a lead summary. The information is supplied to readers of Foodservice Monthly by the Restaurant Activity Report and RAR is solely responsible for its content and accuracy. The list is edited for space.
CURRENT REAL ESTATE TRANSACTIONS, LEASES SIGNED, OWNERSHIP CHANGES AND BUSINESS BROKERAGE ACTIVITY ROYAL Paul Carlson 202-332-9463 501 Florida Ave Washington DC 20001 An employee at Vinoteca confirmed that the owner would be opening a new eatery called The Royal located in Washington. The 40-seat eatery will be a coffee shop with a small food menu in the mornings and afternoons, while evenings will serve eight staple items and some specials with ABC. Contact number listed 202-332-9463 is for Paul Carlson, the owner at Vinoteca.
The Newsmagazine Foodservice Professionals Rely On Lalo’s Cocina Eduardo Macias 804-559-6745 2617 W Broad St Richmond VA 23220 Lalo’s Cocina is coming to Richmond. The restaurant will feature Mexican food ranging in price from $5.95-$19.95. Contact number 804-559-6745 is for the Patron restaurant in Mechanicsville which is also owned by Eduardo “Lalo” Macias. Restaurant Ari Gejdenson 202-525-4375 Fenwick and Okie Streets Washington DC 20002 Ari Gejdenson opening a new restaurant in NE Washington. While the name of the restaurant has yet to be determined, we know that the concept will be an Italian restaurant. The restaurant will open by the end of 2015. Contact number 202-525-4375 is for Denson Liquor Bar, which has the same owner. THE BRIG Alan Gaunoux 202-333-5680 1007 8th St SE Washington DC 20003 A Bavarian Beer garden called The Brig will open in Washington. The space will incorporate a bar, food and will have space for food trucks. Contact number 202333-5680 is for Alan Gaunoux, representative for the new beer garden.
Trummer’s Coffee & Wine Bar Stefan Trummer 703-266-1623 BIG CHICKEN 14013 Promenade Commons St Gainesville VA 262 Cedar Ln Vienna VA 22180 20155 A new restaurant called Big Chicken is coming to Vienna, Trummer’s Coffee & Wine Bar is coming to Gainesville, Va. Va. Currently in that space is Curry Mantra 3. While the The new restaurant, which is slated to open in February menu nor contact information are yet available, we do 2015, will feature coffee and snacks from Austria as well know that the restaurant is slated to open by 2015 and as paninis, salads, cheese plates and charcuterie. In that it will be a Peruvian chicken concept.
Dad’s restaurant is closed on Monday, so I’m OPEN FOR BUSINESS.
addition, the eatery will feature full ABC with signature cocktails and evening specials. Contact number 703-2661623 is for Trummer’s on Main located in Clifton, Va. Restaurant Patrick Forest 4867 Cordell Ave Bethesda MD 20814 Owners Patrick Forest and Laura Houlihan will be opening a new restaurant, which has yet to develop a name, in December 2014. The restaurant will focus on refined regional comfort food. In addition the restaurant will undergo a renovation. Restaurant Alia 757-717-8681 352 Newtown Rd Virginia Beach VA 23462 A new restaurant is coming to Virginia Beach. While the yet to be named restaurant’s concept has not been disclosed we do know that the owner is Alia and can be reached at 757-717-8681. Jack Brown’s Beer & Burger Joint Aaron Ludwig 540-433-5225 aaron@jackbrownsjoint.com www.jackbrownsjoint.com 5810 Grove Ave Richmond VA 23226 Jack Brown’s Beer & Burger Joint is opening their first Richmond location. Jack Brown’s specializes in gourmet burgers, with sides and salads available and a large variety of beer. The restaurant is open for lunch and dinner hours. Contact phone number listed 540-433-5225 is for the location at 80 South Main, Harrisonburg, Va. Union Social Reese Gardner 703-851-5519 www.unionsocialdc.com 100 Florida Ave NE Washington DC 20002 UPDATE! We previously reported owner Reese Gardner was opening a new restaurant called Union Social, at a to-be-announced location. We now know the eatery will be in Washington. The eatery is expected to open in February 2015. The menu will be similar to the owner’s other eatery Copperwood Tavern and will serve a farm-to-table menu. Contact number listed 703- 851-5519 is for this location. Olive Express 703-476-2569 www.oliveexpress.org 2000 Edmund Halley Reston VA 20191 Olive Express is opening its second location at 2000 Edmund Halley Drive in Reston, Va. The restaurant features Mediterranean items such as paninis, pita and deli sandwiches, salads, kabobs as well as falafel and hummus. The restaurant is slated to open January 2015. Contact number 703-476-2569 is for the original location also in Reston.
Perfect for restaurants, bars, cafés, medical uses, delis, churches; no business too big or too small.
For more information, please contact one of our ice specialists. In Virginia: Call Karla Johnson at 804-837-1767
In Baltimore/DC Metro: Call Dennis Scarff at 301-633-1051
WWW.AIRECO.COM
Citizen Burger Andy McClure 434-979-9944 www.citizenburgerbar.com 1015 N Highland St Arlington VA 22201 Citizen Burger Bar is coming to Arlington, Va. The eatery will have two bar areas and several big screen televisions. The menu will serve classic American, with an emphasis on local grass fed beef, cheese and eggs in their burgers. Contact information 434-979-9944 is for Andy McClure, the owner at the original location in Charlottesville, Va. The Dog and Pig Show Isabel and James Eckrosh 703-795-8162 james@thedogandpigshow.com www.thedogandpigshow.com 314 N 25th St Richmond VA 23223 A new restaurant named The Dog and Pig show is coming to Richmond. The 1,200 sq.ft. restaurant will serve takeout sandwiches, salads and soups, mostly during lunch hours. In addition, menu prices will range from $6 to $10 and seating will be added at a later date. Contact number for
FoodService Monthly the restaurant is 703-795-8162. Burger Fi Sandra Karp 561-844-5528 www.burgerfi.com 14828 Baltimore Ave Laurel MD 20707 Burger Fi will open a new restaurant located in Laurel, Md. The menu serves customizable burgers, quinoa veggie burgers, a brisket burger, all-natural Kobe beef dog, chicken dog, hand-cut French fries, frozen custard and more. The restaurants also serve wine and craft beer that varies by restaurant location. Contact phone number listed 561-844-5528 is for Sandra Karp, Development Coordinator at the corporate office at 105 US Highway 1, North Palm Beach, FL 33408. Baroak Cookhouse & Taproom Teddy Folkman 410-263-7777 126 West St Annapolis MD 21401 An employee at the Loews Annapolis Hotel in Annapolis, Md. confirmed a new eatery called Baroak Cookhouse & Taproom will be opening in early 2015. The menu will serve burgers, stacked sandwiches, fresh entree salads, steak frites and an assortment of mussels and flatbreads with full ABC. Contact number listed 410-263-7777 is for Loews Annapolis Hotel. The Locker Room 703-536-7777 www.thelockerroomsportsbarandgrill.com 502 West Broad Street Falls Church VA 22046 The Locker Room Bar and Grill is coming to Falls Church, Va. The bar and grill which is expected to open in December 2014, will feature full ABC as well as appetizers, lunch and dinner. Contact number for the restaurant is 703-536-7777. Mason Social Chad Sparrow 202-834-4355 www.mason-social.com 728 N Henry St Alexandria VA 22314 Mason Social Restaurant is coming to Alexandria, Va. The restaurant, which will open by the end of 2014, will feature full ABC. In addition, while the menu has yet to be disclosed, we do know that it will feature American fare. Contact number for the restaurant is 202-834-4355. Tarrant’s West Ted Santarella 804-225-0035 www.tarrantscaferva.com Richmond VA 23223 Ted Santarella is opening a second location of Tarrant’s West, in 2016 in the West End area of Richmond. The original location offers outdoor seating and a menu featuring Belgian and French food. Contact information is for Tarrant’s located at 1 W Broad St in Richmond, which is also owned by Santarella. Fig & Olive 212-924-1200 www.figandolive.com I St NW Washington DC 20001 Fig & Olive will open a new location at the at the CityCenterDC development in Washington. The eatery will be more than 9,000 sq.ft. on two levels facing I St NW across the plaza from Del Frisco’s Double Eagle Steakhouse. The Mediterranean concept centers around olive oil. There will be fish, vegetable and pasta dishes as well as small plates and charcuterie. They will be open for lunch and dinner hours with full ABC available. The contact phone listed 212-924-1200, is listed for an existing location at 420 West 13th St. New York. No reproduction without express written permission under penalty of law. Published by Restaurant Activity Report, PO Box 201, Willow Springs NC 27592; Office: 919-3460444; Toll Free: 888-246-0551; Fax:919-882-8199; www. restaurantactivityreport.com
FOODSERVICE MONTHLY
if you run a business…
…you need a lawyer who really understands your business
The Newsmagazine Foodservice Professionals Rely On
DECember 2014 n 29
The Law Offices of James M. Loots, PC has been serving the hospitality industry since 1984. We know how your business works, and how to navigate both the ordinary and unexpected issues that can arise. We can help with: • Employment policies, disputes and training • Franchising and business organizations • Leasing and vendor contracts • Licensing, tax and regulatory matters • Litigation and dispute resolution Don’t wait until you have a problem. Call today for a free business legal check-up and initial consulation.
serving the dC Metro area
Loots Law
634 G street, se, suite 200 • washington, dC 20003 • 202.536.5650 • lootslaw.com
SKY TELEVISION Audio VisuAl speciAlists BAckground Music & teleVision Voice, Video & dAtA cABling directV Authorized sAles jIm KOShuTa, prESIdENT
skytelevision@aol.com • jkoshuta@skytelevision.net www.skytelevision.net w: 703-255-1000 • c: 703-629-2829
Fufills All Maryland Health Department Requirements Recommended by: Coastal Sunbelt Produce, Baltimore Hispanic Chamber of Commerce, Foodservice Monthly, MICROS, PFG, RAMW & SAVAL
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................................................ 6 AIRECO............................................................. 13, 28 Alto Hartley............................................................... 8 B&P Environmental.................................................. 19 Barter Systems Inc................................................. 29 Bilingual Hospitality Training Solutions...................... 29 BME....................................................................... 19 Capital Seaboard.................................................... 25
Chesapeake Insurance............................................ 11 Coltrin Consulting.............................................. 26, 29 Congressional Seafood.............................................. 7 Crab Cake Secret...................................................... 5 Dempsey Linen......................................................... 3 FoodPRO.......................................................... 25, 31 H&S Bakery............................................................ 15 Itek Construction + Consulting................................... 4 Kabobs.................................................................. 17 Keany Produce........................................................ 23 Loots Law Firm....................................................... 29
Martin Bamberger................................................... 20 Maryland Food Center Authority................................ 21 Metropolitan Meat Seafood Poultry..................... 14, 32 OCHMRA................................................................ 12 Potomac Construction............................................. 10 Restaurant Association of Maryland Education Foundation............................................................. 27 Saval Foodservice..................................................... 2 Soft Stuff.................................................................. 9 TECH 24................................................................. 18
30 n DECember 2014
The Newsmagazine Foodservice Professionals Rely On
FoodService Monthly
LIFE WORK by Jay Treadwell Oh, Tico Tico, tick Oh, Tico Tico, tock This Tico Tico, he’s the cuckoo in my clock And when he says “cuckoo” He means it’s time to woo It’s Tico time for all the lovers on the block.
English lyrics by Erwin Drake for the Grateful Dead
Y
es, these words resonate. Yes, indeed, “It’s Tico time for all the lovers on the block” Here is a restaurant that only opened on 14th Street in June of this year in Washington and already it has established a significant base of customers from the neighborhood. These days, with all the incoming competition, it takes guts to open a restaurant in this corridor, but Tico has done it successfully. I sat down with two of the key people in its operation, Steve Uhr, who is the Regional Operations Manager and George Rodrigues, the executive chef. The company, headed by the Chef/Owner Michael Schlow, is called “Good Essen,” which is Yiddish for “Good Eats.” Yes it is. JT: Tell me a little about the background of Tico. Steve: I started about a year ago with the group and have since added a 2nd Tico and Cavatina in West Hollywood; we have seven restaurants total. With natural roots in the Washington, DC market this was an area Michael has always had a desire to open a restaurant. JT: Tell me something about the cuisine. Is it all Latin American? George: Tico is a name found in Costa Rica, even though this is not specifically Costa Rican. It is sort of American, Spanish and Mexican all together. We have sort of a sub-theme to the restaurant, “Food, Family and Gathering” and the cuisine really, is from all over. We knew we had to have acidity and spice in the food and that is what we wanted to put in almost everything. It seems very popular.
George Rodrigues and Steve Uhr
TicoTico
JT: What would you say your most popular items are in terms of sales? George: Sixty percent of our menu came from Boston and the items we have there. I would say that, believe it or not, Roasted Cauliflower with Crispy Fava Beans sells incredibly well. Chorizo Risotto with dehydrated Pablano Chiles is really good. Then Crispy Oysters sell well in Boston and here, but we add regional specialties, like Old Bay seasoning to give them a sense of the Chesapeake area. We have primarily small plates, which most people identify as Tapas, a name that originally came from Spanish communities that needed to cover small plates to keep insects out of the food!
JT: If you had to identify one problem or the most serious problem you have had, what would it be? Steve: I would have to say that it is that we don’t have enough seats. We fill the place up constantly and we would love to have a few more seats. We have 145 seats-total, 14 seats at the bar, 6 seats at the Ceviche Bar and then 125 in the main dining room. JT: Do you take reservations and do you find that works better than
walk-in acceptance of guests? Steve: Yes, we take reservations in all sizes. You don’t have to make a reservation for only six or more. This is true at all of our restaurants and we find it works better. JT: How many people do you serve here on any given day? Steve and George: We serve about 200 people here on a weeknight, another 300 per night on the weekends, 200 for Saturday brunch and finally, 300 on an average Sunday for brunch. JT: What, specifically, do you think draws your customers in such vast numbers to this relatively new restaurant and do you find much repeat business? Steve: We are lucky enough to have received very positive feedback about the food and service here. We spend a lot of time on training personnel and we emphasize speed. We have three food runners who make the serving of the food their first priority; we treat service as if it were almost more important than the food. We want people to feel special and we genuinely care about the guest experience; we think that is what differentiates us. We also
get a lot of feedback through social media; we don’t just look at it and shrug our shoulders. We print out in a chit format comments from Open Table and from this, we develop the customer experience so that servers and kitchen staff know what the issues are and correct them, if necessary. JT: You mentioned the three food runners, which reminds me to ask you, how many staff do you have. Steve and George: We have about 80 in total, with 40-45 here at any one time, but they are divided, naturally, into shifts; 12-15 work in the kitchen and other support areas and 22-25 are in the front of the house. JT: What is your check average for dinner and brunch here? Steve: It is about $43 for dinner and approximately $23 for each of the brunches. JT: One last thing, guys: When I dined here the noise level was very high. Is that something you strive for with millennials or is it something you want to control? Steve and George: We are very aware of the noise levels and use music that plays through 14 speakers and 2 woofers throughout the restaurant to balance the decibels. Also, when we designed the space, we purposely put 1000 pin holes in each ceiling tile to absorb the excess noise; there is also fabric above the tiles to ensure sound absorption. JT: Thank you guys very much for the information and I wish you continued success! Steve and George: Thanks and come back any time. We take reservations! Jay Treadwell, FCSI, is General Partner of The Optimum Group, consulting for restaurants, foodservice companies, and is a specialist in start-ups, and independent school foodservice operations. He is also a past President of the Cornell Hotel Society, a worldwide organization of graduates of the School of Hotel Administration at Cornell University. You may contact him at jay@ theoptimumgroup.us at 301.656.8335 or at (c)301.602.9477. www.theoptimumgroup.us
SucceSS will come and go but integrity iS forever At FoodPRO, integrity means doing the right thing at all times, under all circumstances— whether or not anyone is watching. It takes having the courage to do the right thing, no matter what the consequences. Building a reputation of integrity takes years, but it takes only a second to lose. FOOdPRO—delIveRIng hOnesty, tRAnsPARency And IntegRIty sInce 1935
321 east 5th Street • frederick, md 21701 • 800.368.2556 • myfoodpro.com
To All Our Valued Customers & Vendors,
Happy Holidays and Thank You
May You Have a Happy, Healthy, & Peaceful New Year.
From, Your Friends at Metropolitan
www.metropoultry.com
FSMetroDecember.indd 1
800.522.0060
12/3/12 11:15 PM