Food Service Monthly

Volume 15, No. 12 Q December 2016

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THINGS ARE SMOKIN’ IN NORTHEAST DC PRESORT STD. US POSTAGE PAID PERMIT #163 DULLES, VA

Peter Martone Reigns at Ivy City Smokehouse

insidefsm Volume 15, No. 12

December 2016

news and information

columns

FSM News ………………………………………………………………………………………… 3

Sauce on the Side ……………………………………………………… 2

Special Report: HOPE by Dennis Barry …………………………………………………… 6

Bob Brown Says by Bob Brown ……………………………………… 7

Ivy City Smokehouse by Celeste McCall ………………………………………………… 8

Modern Business Solutions by Henry Pertman ……………… 15

Association News VRLTA …………………………………………………………………… 10

Food Smarts by Juliet Bodinetz …………………………………… 16

Designwise by Rita St. Clair Associates ………………………………………………… 12

Balti-MORE by Dara Bunjon ……………………………………… 17

Association News OCHMRA ……………………………………………………………… 18

The Latest Dish by Linda Roth …………………………………… 20

Association News RAM ……………………………………………………………………… 21

Whining ’n Dining by Randi Rom ………………………………… 22

Volume 15, No. 12 Q December 2016

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Ad Index ………………………………………………………………………………………… 24

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THINGS ARE SMOKIN’ IN NORTHEAST DC Peter Martone Reigns at Ivy City Smokehouse

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on the cover Ivy City Smokehouse’s Peter Martone photo: Celeste McCall

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

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SAUCE ON THE SIDE Michael Birchenall

Trends & Good Cheer

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hanks to all of you who have kept Michael and the Birchenall family in your thoughts. With Michael happily on the mend, my fellow FSM contributors and I have the opportunity to hijack his editor’s column one more time, commenting on the trends we foresee in 2017 and offering our perspective on what we’d like to see more (or less) of in the coming year.

We begin with the esteemed Celeste McCall who has seen more than a few fads come and go. Celeste observes some good trends that she’d like to see more of including the culinary use of more “trash” fish and invasive species like southern stingray, striped mullet, blue catfish and snakeheads.

She’s also glad to see the quickly disappearing use of the terms “fusion cuisine” and “farm-to-table.”

On the other hand, she’d like to see more sensible portion sizes as exemplified by the mid-size plates served at restaurants like Convivial, Kyirisan and others.

Susan Jones, executive director of the Ocean City Hotel-MotelRestaurant Association observes that restaurant operators who aren’t taking advantage of the travel power of Millennials are missing the boat.

Millennials represent one-third of the U.S. population and are more

about food allergens, including gluten sensitivity.

While Michael Birchenall is on the road to recovery, Michael Sternberg lends his literary expertise to Sauce on the Side. interested in “badge” experiences (e.g. culinary tourism) than they are badge products (e.g. Rolex and Coach).

Food safety specialist Juliet Bodinetz wants to see more transparency in food labeling, identifying foods that are the product of GMOs and calling out the use of industrial pesticides in food production. She’s acutely aware of the dangers of crosscontamination in the cases of food allergies and would like to see it become commonplace for servers to make inquiry about allergies with every guest. And she just wishes everyone would wash his or her hands more.

Improper table semantics and lack of service etiquette are the least favorite trends of consultant Dara Bunjon. She doesn’t want to be referred to as “you guys” and she doesn’t want to have her plate snatched away while others at the table are still eating. She sees this “rush to clear” as a trend that is becoming the norm and wishes it would just go away.

Linda Roth sees food service penetrating non-traditional venues in creative ways as exemplified by Sip & Dry, a full-service hair salon with a full-service bar in Ivy City.

She also likes the return of the power breakfast and breakfast service, in general, as more operators see the opportunity to stretch their day into new sources of revenue. She also sees the return of big time New Year’s Eve celebrations which leads to her wishing everyone a healthy, prosperous, “Let’s-get-open-onschedule” Happy New Year!

Baltimore restaurant maven Randi Rom must have been talking with Juliet because she would like to see servers be more knowledgeable

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Contact

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

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

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I’ll close with the hope that the achievement bar in the hospitality industry continues to rise as we embrace the mission of making every one of our guests and team members feel welcome and valued.

We work in an exceptionally diverse industry where everyone has an equal opportunity to grow and prosper based on his or her own ambition and perseverance.

I certainly hope (and expect) that we will continue to celebrate that during the next four years.

We all wish Michael Birchenall continued recovery and a healthy 2017. Happy holidays, everybody.

— Michael Sternberg

Foodservice Monthly is celebrating 15 years serving the mid-Atlantic food industry. We’re proud to be your favorite source of coverage for the latest news, events, trends, restaurants and, of course, food.

Volume 15, No. 12 Q December 2016

The Newsmagazine Foodservice Professionals Rely On

Michael Birchenall Lisa Silber Electronic Ink Contributing Writers

Finally, I am advising my clients that they need to recognize the trends we’ve seen coming for several years: demand for more authenticity in concepts, flavors and ingredients; a much more knowledgeable consumer; and higher expectations (especially at the high end) for quality of product and service. As operators, we need to deliver on all levels.

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In 2017 we look forward to continuing to serve all our readers, writers and allied members who make up the FSM family.

Our fearless leader, MIchael Birchenall, is getting stronger every day. We count our blessings and wish all our loyal followers and their families a very happy and healthy holiday season.

Lisa Silber, Sales Manager

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FSM NEWS

Sweeney Tapped as National Restaurant Association Executive of the Year

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constantly striving for excellence of herself and staff for her industry,” said TRENDS publisher Emily Howard.

In addition to her role at the NRA, Sweeney serves as a board member for the U.S. Travel Association and the Women’s Foodservice Forum.

ssociationTRENDS has named Dawn Sweeney its 2017 Executive of the Year.

Sweeney, the National Restaurant Association’s President & CEO since 2007, has led the organization through a series of wide-ranging policy issues and increased the number of products and services the Association offers to its members.

During her tenure, Sweeney also has realigned the Association’s priorities and structure to strengthen its core operations, including consolidating its educational foundation around a mission to develop the next generation of foodservice and hospitality leaders.

“Dawn Sweeney embodies what a successful association executive is: a driven professional who is

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She also is an active member of the International Women’s Forum and a charter member of Child Obesity 180.

Sweeney will be honored Feb. 23, 2017, at the TRENDS 2017 Salute to Association Excellence gala.

—National Restaurant Association

NOW E BL AVAILAIVELY S EXCLU OM FR ACME

Metro Presents Restaurant Workers with Another Challenge Making it even more challenging for restaurant workers to travel to and from their restaurant or hotel, the Metro board panel voted to stop Metro service 30 minutes earlier Monday through Thursday, two hours earlier on Friday and Saturday and one hour earlier on Sunday.

The new hours, if approved by the Metro board on December 15, would be in operation for two years beginning July 1. The two-year timeframe was added as a compromise for District leaders, who have opposed early service closures.

The proposal is being made by Metro officials as the earlier closing times would allow crews more time for regular repairs.

Reports indicated Metro

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Board Chairman Jack Evans, a councilman for DC’s Ward 2, would consider a jurisdictional veto on the proposal. Evans said he would consult with Mayor Muriel Bowser and the rest of the DC Council about pursuing a veto.

In addition to the problems it would cause for late-night shift workers who depend on Metro for transportation, it would also add to the challenges of getting home from late-night sporting and music events.

The proposed new hours that would take effect after the completion of SafeTrack are: • Monday-Thursday, 5A-11:30P • Friday, 5A-1A • Saturday, 7A-1A • Sunday, 8A-11P

ACME PAPER & SUPPLY Much More Than Paper

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FSM NEWS continued

Ransomeware Attacks on the Rise In March of this year, the owner of Hard Times Café in Rockville, Md. tried to log on to his back office system and the screen was frozen.

He could not access any files and spent hours on the phone with his POS Solutions provider when he was greeted with a ransomware message demanding $10,000, payable by Bitcoin, to release encrypted files.

Gus DiMillo, David Wizenberg and Jeff Tunks (not pictured as he was in the kitchen cooking) reopened the iconic Ten Penh over the bridge at 7900 Westpark Drive in Tysons.

2017 IS RIGHT AROUND THE CORNER! Contact Lisa Silber, Sales Manager, to help plan your marketing strategy and maximize your exposure.

301-591-9822 or lisa@foodservicemonthly.com

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Ransomware is a type of malware that prevents users from accessing their system, either by locking the system’s screen or by locking the user’s files unless a ransom is paid through certain online payment methods to get a decrypt key.

The FBI’s advice was either pay the ransom or shut down your systems and rebuild from scratch.

But Roth would rather wipe out the old and start again, before getting in business with criminals. And that’s what Hard Times Cafe did.

More than three decades of data was gone, thirty-five full and parttime employees were out of work for a week while the restaurant was closed and revenue was lost.

Ransomware attacks are on the rise and have quadrupled in the first half of 2016 alone. According to CNN the digital extortion of ransomware is expected to grow to

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$1 billion by the end of 2016. You can’t prevent a ransomware attack, but you can protect against it.

Here’s What You Can Do 1. Keep your software up to date.

Make sure you regularly update security, anti-virus and antimalware software, including operating systems.

2. Staff awareness aand education.

O Organizations ttypically get infected b by ransomware tthrough an end-user cclicking on a web llink or downloading aan attachment that iis infected with the vvirus. Always double ccheck the source and rrefrain from opening unknown attachments. u IIf you are not sure, don’t click it! d 3. Complete regular 3 data backups to d minimize the impact m of ransomware on your business. Information can be restored back to its original state and allows an infected machine to be returned to any point in time prior to the attack — just like going back in time!

With available solutions such as cloud data backup, managed firewalls, and enhanced credit card security protection programs for your POS system, there are ways to mitigate the chances of loss. These services help to protect you, ensure a successful backup of your data, and aid in reducing the risk of loss with minimal impact to users. These services provide a way to gain access to mission critical data during and after a potential ransomware or malware attack — You are never locked out!

– Michael Tash Essential Systems Solutions foodservicemonthly food fo odse serv rvic icem emon onth thly ly

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SPECIAL REPORT Dennis Barry

What Can HOPE Do for You?

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OPE is a feeling we share with far more people than we realize. A feeling that can cause you to close your eyes, take a deep breath and raise your head with pride and confidence that you can face anything that stands in front of you.

HOPE can define us. HOPE can empower us!

My dad passed away on August 12th of this year. He had been struggling with some heath issues and we, my brothers and I, had no idea of some additional things we found out, things he had purposely kept from us. That was typical of

Dad. The last thing he wanted to do was talk about it, and he certainly didn’t want you to worry.

I remember the HOPE I had that he would hang on after getting the call from my brother Sean, so I could see him before he passed. I was empowered by that feeling. I didn’t get back to Syracuse in time, but I remember the intense HOPE I felt while in the room with Kevin and Sean. I remember how much HOPE I had that he was. again, back with my Mom. He is. I will let that HOPE define and empower me for the rest of my days. HOPE empowered me.

Joel Gamble, former NFL player and founder of The Joel Gamble Foundation 6 | DE DECEMBER DECE CEMB MBER ER 2016 2201 0166

My youngest daughter, Savannah, is 6 years old. She came home from school with a project describing her Dad and I felt so empowered. I felt that maybe, just maybe, some of those “teachable moments” have started to take hold. One of the questions was the old “What does your Dad do?” Savannah said that I play on my computer (I wouldn’t call it playing … but …ok!) and that I help people that don’t have food, get it (Yup). Then she read what she wrote under that. “My Dad helps people that need help.

I want to help just like him.” I am one person trying to treat others respectfully each day.

My desire is to have both

Michelle Suazo (center) with Celebrity “Chef Stew” and Chef Greg Nalley of Nalley Fresh Thee Ne Th Newsmagazine News wsma maga g zi ga zine ne F Foo Foodservice oods dser ervi vice ce P Pro Professionals rofe f ss fe ssio iona nals ls R Rel Rely elyy On

Bridge Awards event host for the evening, Md. state delegate and House minority leader, Nic Kipke Savannah and Addison attend the Bridge Awards in 2017 so that impression of HOPE, EMPOWERMENT and a hand-UP stays with them forever.

UEmpower of Maryland (FoodBridge, Angels of Addiction and Youth Empower) held the Second Annual Bridge Awards at Michael’s 8th Avenue in Glen Burnie in October. It was an inspired crowd with a tremendous amount of HOPE and respect for one another. Where you lived, the color of your skin or how much money you made had no play in the room. What mattered most was honoring those individuals in OUR community who work to spread HOPE through what they do each day. It allowed you the sense of HOPE for a better tomorrow. It showed you that if you are willing to extend a hand UP to your fellow neighbor, HOPE can change a life!

Get inspired and help! I did.

UEmpowerofMD.org.

DENNIS BARRY has 23 years of foodservice distribution, manufacturer and broker experience. He currently serves on the board of directors of UEmpower of Maryland.

Dennis is currently the director of marketing wiht FoodPro, in Frederick, Md. He can be reached at dendanaddsav@gmail.com

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BOB BROWN SAYS Bob Brown

Making the Most of the Grand Finale Sure fire ways to sell more desserts, after-dinner drinks and coffee

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pportunities abound when you have a planned approach to desserts, after-dinner drinks and coffee. Here are some tips, tactics and techniques.

1. Don’t mix desserts with appetizers, soups, salads and entrees.

Too often servers say after a tour of the menu say, “Oh, and don’t forget to save room for our Chocolate Bomb!” This leads to, “I’ll skip the appetizer and save room for your suggestion,” Later guests pass on desserts too, with a “Never mind.

I’ll just take the check!” put off.

Now you lose twice!

• Wait till guests are on their main courses. Then you use the power of sight and storytelling.

When you notice Mr. Banana Republic who’s enjoying his Angus filet is spying the Tiramisu at the next table, you say, “That’s Chef Bryan’s specialty he perfected when he interned in Sienna!

2. Not too fast—not too slow.

If you rush dinners they’ll camp at your table for an hour nursing the chamomile they made with their own tea bag! Or — if lollygag the message is, “If it takes this long to hear about desserts, I’ll have to wait an eternity to get them! Check please!”

• Tune into cues. Do guests want to chill or bolt for the multiplex?

Artfully timing your presentation is the difference between a big zero — and adding 30-50 bucks on the back end of a check.

3. Don’t bring the list to a dirty table.

Guests feel full when the table is littered with dirty glassware,

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crumb laden side plates, sip sticks and cracker wrappers. When you offer the chocolate lava cake, they’ll respond, “Are you kidding? We’re stuffed!”

• Clear the decks: Take a page out of New York’s famous Spark’s Steakhouse line of attack. Clear everything: sip sticks, salt and pepper shakers, flowers along with dirty dishes and glassware. Then crumb or clean the table. Next, reset with a fork and spoon. Now guests are relaxed and receptive.

Never forget: “the more you clear the more you sell!”

another guest permission to order the special cappuccino.

Offer name high recognition brands: Gran Marnier, Courvoisier, Illy, etc. to ensure guests visualize.

Us objections to pave the way to offer alternatives: “Oh, you don’t like chocolate? Our coconut sorbet is outstanding with an Illy cappuccino.”

Avoid starting with, “May I get you a coffee?” Coffee signals the end of the meal — a sure fire way to cut down on dessert and cordial sales.

The grand finale approach makes the end of the meal an event — not

an afterthought. Your artful and caring approach will impress and make the most of the best part of the meal.

BOB BROWN, president of Bob Brown Service Solutions, www.bobbrownss.com, pioneered Marriott’s Service Excellence Program and has worked with Disney, Hilton, Morton’s of Chicago, Nordstrom, Olive Garden, and Ritz Carlton. He works internationally hotels such as Burj Al Arab in Dubai. He has appeared on the Food Network and authored the bestselling The Little Brown Book of Restaurant Success selling over 100,000 copies worldwide.

Contact Bob for speeches, workshops, breakouts, executive retreats: 571-246-2944 ©Bob Brown Service Solutions 2014.

4. Don’t open with “Did you save room for dessert?”

This is guaranteed to get the, “No, I’m too full, I’m on a diet, and I’m out of room — and money!” response.

• Give everyone the opportunity to choose or refuse. Kick off the festivities with: “And now for the grand finale. Todd our pastry chef has prepared a beautiful white chocolate banana mousse pie, a ginger crème brulee and a Key Lime Pie. We also offer Baileys, Kailua and Gran Marnier as well as Courvoisier and Hennessey VSOP. And by the way we offer a special Illy cappuccino with our famous chocolate disappearing spoon. Now you’re in the driver’s seat because you: Avoid the ‘yes/no’ answer trap: May I interest you in dessert?

‘No!” Take advantage of the “grouping technique”— offer multiple choices. Describing specific desserts, cordials and cognacs and coffees together inspires one guest to order the key lime pie — giving

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IVY CITY SMOKEHOUSE

BY CELESTE MCCALL

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ou can smell the smoke a block away. Already, The Tavern at Ivy City Smokehouse has garnered local recognition from fellow food purveyors and the media. The smoked fish company — owned by Greg Casten and Ron

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stores as well as to consumers.

Ivy City Smokehouse buys They specialize in smoked items. directly from fishermen and sells Customers include Costco, directly to consumers, so it’s as Wegman’s, Tony & Joe’s, Nick’s close to a Community Shared Riverside Grill, Boss Shepherd’s and Fishery (CSF) as you can get in DC. Blackwell Hitch’s three mid-Atlantic A majority of the seafood on the locations. Prices are reasonable as Tavern’s menu — rockfish, crabs, seafood comes from ProFish, located oysters — is hyper local. Martone across the street at 1900 Fenwick also spends a good deal of his time Street, NE. training restaurant employees, Upstairs, Tavern chef Alberto many of whom are from nearby Bollera turns out smoked fish communities. platters, shrimp BLT, MarylandIn Ivy City’s state-of-the-art lower style crab cakes and much more for level facilities, fish is dry-rubbed seafood lovers as well as for those with salt, sugar and spices, then who do not partake of seafood. placed in an enormous smoker — Fishmonger Peter Martone has actually two. The first smoker, a been fishing for much of his 53 small 6-footer, came from ProFish, years, so he knows a thing or two with whom Martone still partners. about seafood. He began his seafood Recently, he purchased a larger, career nine years ago as a buyer German-made model which “head for ProFish. “Our products are smoker” Jesus Bercian and his staff harvested regionally will eventually use to and sustainably,” smoke meats.

Martone emphasized.

The Market at Ivy He offered this City Smokehouse advice to would-be sells all kinds of fresh fishmongers and/or and smoked seafood: THE TAVERN AT IVY seafood smokers: “Buy whitefish salad, CITY SMOKEHOUSE from us,” he quipped, smoked sable and 1356 Okie Street, NE adding that the fish bluefish, and several Washington, DC business is hard work. kinds of salmon. A top 202-529-3300 “We only sell fresh,” seller is Indian Candy, ivycitysmokehouse.com he adds, although honey-hot-smoked Open Tuesday-Sunday, some shrimp is flashsalmon prepared lunch and dinner frozen right on the Pacific Northwest Closed Monday boat.” style. There’s also

Goodman — has received glorious accolades from Washingtonian magazine and City Paper. Wedged on a side street (1356 Okie Street, NE) around the corner from the refurbished Hecht Company Warehouse, Ivy City Smokehouse processes and sells all kinds of seafood to restaurants and grocery

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octopus salad, fresh clams, oysters, mussels and all sizes of Maine lobster. Plucked from chilly New England and Canadian waters, the crustaceans are also served in the Tavern, which employs 25 people and seats about 150, including a convivial bar. The second story outdoor patio remains open, weather permitting. The “Great Room,” which rents for private events, accommodates an additional 350.

The former Hecht Company Warehouse, 1401 New York Ave. NE, forms the centerpiece for this rapidly developing neighborhood.

Hecht’s “Streamline Modern” structure was built in 1937 and expanded 11 years later. When the Hecht department store chain was dissolved in 2006, the cavernous space was abandoned.

After narrowly escaping the wrecker’s ball, it’s been rehabbed

by Douglas Development into a mixed-use complex with tony apartments and retail including Mom’s Organic Market, Nike, Petco and Ulta Cosmetics. Coming soon: restaurants like Pidzza, which will showcase Turkish pides and ItalianAmerican pizza.

The fish market also stocks cookbooks, spices and hot sauces, including palate-searing Snake Oil from Baltimore’s Woodberry Kitchen. A half dozen people staff the market, including a personable young woman named Taj Mahal.

That’s her real name, and she sports a tattoo to prove it.

Future plans? Martone hopes to eventually deliver his products to Capitol Hill residents while riding an electric bike. But first he has to convince management to purchase the seasonable transport.

CELESTE MCCALL is a Washington, DC food and travel writer. You can contact her at 202-547-5024.

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ASSOCIATION NEWS VRLTA Eric D. Terry

VRLTA Secures Major Win for Members, Restaurants Across the Commonwealth

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ith the November election behind us, the Restaurant and Hospitality Industry can celebrate several major victories on local referenda across Virginia. Most notably, the industry scored a key win in defeating Fairfax County’s proposal to increase the Meals Tax. Here’s a quick rundown of important updates post-election.

Fairfax County Meals Tax Increase: DEFEATED A coalition of businesses and citizen groups — and Fairfax Families Against The Food Tax Coalition — and VRLTA and its members, defeated the Fairfax Meals

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Tax increase. The collective group opposed the 4% tax on all prepared and readyto-eat food purchased in the county because the tax was regressive, unfairly targeted a single industry and was sold to voters in a deceptive way.

In a statement provided for the coalitions Press release, I wrote, “We are pleased that Fairfax County residents took the time to understand the issue before them regarding this regressive tax. The tax not only heavily targeted residents but also unfairly targeted young and low-income families. It also placed a heavy burden on a single industry to fund a tax increase for which the County struggled to communicate

their spending plan. We are happy residents rightly voted ‘no’ on this significant tax increase.”

Dickenson County Food + Beverage Tax Increase: DEFEATED Dickenson County residents, like in Fairfax County, took a stand against the proposed Food and Beverage Tax increase, which would have added an additional 4% tax.

Patrick County Food + Beverage Tax Increase: DEFEATED For the second time and three years, residents of Patrick County voted to reject the proposed meals tax increase (an additional 4%) on prepared food and beverages.

Here’s what The Enterprise wrote following the election, “[f]or the

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sixth time, the majority of Patrick County voters shot down a mealstax referendum that would have allowed a 4-percent tax on meals purchased outside the Town of Stuart. Stuart already has a 5 percent meals tax.”

Town of Lebanon ABC Sales Referendum: 3 PASSED Voters in Russell County voted in favor of three referenda relating to the sale of alcohol in the Town of Lebanon. A move in the right direction to allow liquor sales in restaurants, as well as other important ABC updates, in the Town of Lebanon.

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DESIGNWISE Rita St. Clair Associates BEFORE

A Trick of the Eye

S

patial pattern and color are two powerful ways to transform an interior. Knowing the psychology behind the two can turn an interior designer into a magician.

Case in point, Graul’s Market in Ruxton, Md. In the before photo, your eye goes quickly to the ceiling and floor. Why? Because our brains automatically group together objects that are alike in color, shape, etc.

At eye level, where the owners would like your eye to go, there is visual chaos. In merchandising you want to give your consumers lots of options, without them feeling overwhelmed by those options.

Brian Thim, Rita St. Clair partner and design director, and designer Peter Bartels remedied these design problems with the use of some of the Gestalt laws of grouping which

asserts that humans naturally perceive objects as organized patterns and objects. By painting the ceiling a darker color, it not only visually separated it from the space below, but also camouflaged the irregular ceiling shape. New track lighting brings a soft glow without becoming a focal point. The cashier stands become visually pleasing through neat, symmetrical groupings and

cleaner lines. The pergola ties them all together in one, cohesive unit.

So it really isn’t magic, but our goal with every renovation is for the transformation to feel magical.

– Paulette Guion Rita St. Claire Associates

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Stay Tuned … as we talk about the next trends in restaurant design.

As we move into 2017, think simplicity, reflections of travel or a playful use of color. Plus dramatic and intriguing material innovations making the design of your restaurant aesthetically engaging for your guests.

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What’s more, there continue to be numerous changes and improvements in technology which enhances the experience for both the restauranteur and the guest.

– Brian Thim, CID, IIDA

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MODERN BUSINESS SOLUTIONS Henry Pertman

Gifts for the Holiday that Keep on Giving

’T

is the season, and as a restaurateur, the holidays will likely help you bring in new customers with parties, catering and betweenshopping meals. These new customers should help your employees who are tipped or looking for additional hours, providing extra income so they can better afford to purchase gifts for their family and friends. The same likely holds true for your vendors with bigger orders for the food and beverage you need to provide. It is also the season — and the opportunity — for you as a restaurant owner or senior manager to give back to those who help you all year round in meaningful ways that will make next year the best year ever.

With proper priorities and planning, the holiday season provides a wonderful opportunity to make a lot of very important people happy. Happy with you, happy with your business, and happy to help you make your business more successful.

Let’s start with your employees.

Nothing you do is more important than making them happy. Nothing.

If they are happy, they will make your guests happy, and now is the right time to make everyone happy.

Here are three gift ideas to thank your employees for taking good care of their customers and your restaurant: 1. Give your kitchen staff a gift certificate for dinner for four, including a bottle of house champagne or wine, in January and February on Monday or Tuesday nights.

2. Give your servers each three gift cards to give to their best customers with their receipts at lunch or dinner (after the check

foodservicemonthly food fo odse serv rvic icem emon onth thly ly

is paid!).

3. Give each of your managers an unexpected bonus.

Next, your customers need to understand how much you truly appreciate their patronage and their friendship. Here are three ways you can express your gratitude during the holiday season: 1. On a couple of nights during the holidays, personally visit multiple tables, including loyal customers and new customers. Offer to pick up a couple of drinks, buy them dessert or their meals, and shake some hands to thank them for being there and wish happy holidays.

2. Make a production out of thanking your customers on the busiest Friday and/or Saturday.

Let staff know that everyone in the house is going to get a glass of champagne to start their dinner.

3. Post on social media that Mondays, or whatever day you choose in December, 20% gratuity is on the house. That is, you will discount checks by 20% after payment, and that amount goes directly to the server!

Third, your trusted partners, who look out for you every time you run out of something, and bring it to your personally, and pronto. Here are three gifts ideas that keep on giving throughout the year: 1. Invite your top vendors and their significant others to join you in a family-style dinner with you, your managers and your better halves, in a celebration of your mutual success - on the house, in friendship and gratitude.

2. Give each of your vendor partners a gift card and ask them to bring friends.

3. Give each of your vendor regular drivers a gift card and thank them for accommodating your needs through the year.

Finally, the community your restaurant calls home. Here are three ways you can get involved and give back to your local community this holiday season: 1. Host a special night and give a percentage of sales to your favorite local charity.

2. Donate food and/or time to a local food bank serving meals this holiday season.

3. Get creative! Find new ways to get involved and support the local community while celebrating the holidays together.

G BACK TO YOUR STAFF, GIVE CCUSTOMERS, VENDORS AND THE CCOMMUNITY TO MAKE NEXT YEAR THE BBEST YEAR EVER.

Look at the big picture, and you will find these suggestions not only viable, but wonderful ways of sincerely showing others that you appreciate their contributions all year long. Tis the season, and the reason.

Happy holidays everyone!

HENRY PERTMAN is Director, Hospitality Consulting at CohnReznick, located in the firm’s Baltimore, Md. office. 410-783-4900, henry.pertman@cohnreznick.com.

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FOOD SMARTS Juliet Bodinetz

Can You Regift Your Fruitcake Next Year? … For Real

P

hew! Another year has flown by! Happy Holidays and Happy New Year’s Everyone!

As things start to settle down, some of you might still be still putting your gifts away. Suddenly, you see that dreaded fruitcake that you received from Great Auntie [fill in name here].

What to do with it? A lot of people put their fruitcakes in the back of the pantry cupboard and years later throw it away. Then you wonder if you can just re-gift it to someone else next year?’ You might be surprised that you probably can!

When we conduct food safety classes, we teach that pathogens love to survive and live on foods that fit under the category named FATTOM by the Food and Drug Administration (FDA). So what makes bacteria happy to live on food? FATTOM stands for the conditions or characteristics of a food that makes it a perfect home, specifically, for bacteria to be ‘happy’ to grow and survive. The acronym stands for Food (high protein), low Acidity (4.6-7.5 is the ideal ph) Time (more than 4 hours), Temperature (41°F -135° F, room temperature), Oxygen and Moisture.

Chicken would be considered the perfect dangerous food. It has high water content, high protein and ideal acidic growth of 6.5 – 6.7 for bacteria to duplicate or breed in numbers that make us sick. Being

that chicken has the three main characteristics that make it a food that needs time and temperature controls for its safety: (TCS food), high protein, high water/moisture and slightly acidic. It demonstrates why we have keep chicken under refrigeration. We also have to be careful to cook it to at least 165°F for 15 seconds to make it safe to eat from Salmonella bacteria and, after cooking — if not eaten immediately — it has to be kept out of the Temperature Danger Zone (TDZ) with correct hot holding at 135° or higher or cooled quickly to be refrigerated at 41°F or lower.

Temperature is key to keep TCS foods like chicken safe for us to avoid foodborne illness.

According to the FDA, if we prepare TCS foods today, we can keep it with temperature control under refrigeration for seven days at 41°F or lower. In contrast, we can leave TCS foods out for a maximum of only 4 – 6 hours if it is left out in the TDZ. TCS foods can be left out in cold storage for six hours only if at four hours the temperature is checked and it is at 70°F or lower.

You can then discard two hours later with a total time out in the

TDZ of six hours, but only if at the four hour temperature check, the internal temperature measures at 70°F or lower.

Fruitcake dates back to Roman times. Fruitcake used to be considered a delicacy and a luxury item in the old days when there was no refrigeration. Let’s look at the ingredients of fruitcake and understand why it keeps for so long. While the classic fruitcake

recipe might contain eggs and butter, which are considered TCS ingredients, the process of baking will remove the moisture of these TCS ingredients in the cake. The ingredients of dried fruits and nuts don’t have enough water content for bacteria to want to grow.

Additionally, fruitcake has high sugar content. Sugar is considered highly acidic and thus helps to not attract bacterial growth.

Now, the main factor that keeps

fruitcake preserved is definitely the alcohol. A lot of alcohol is used in a typical fruitcake recipe. Brandy or rum used in the fruitcakes is highly acidic and again serves as an incredible preservative.

Alcohol breaks down the bacteria membranes and thus makes it not conducive for bacterial growth.

Occasional soaking of fruitcakes in alcohol can extend the shelf life of your fruitcakes as can wrapping them in linen soaked in alcohol.

Freezing will always extend the shelf life of fruitcake too. Word of caution: you have to keep the cake in an air tight container. If not in an air tight container, the air can make the cake rancid or moldy.

At the end of the day, the recipe for fruitcake makes it a perfectly preserved product. I say, “If you don’t like fruitcake, re-gift it next year.”

Happy Holidays everyone!

JULIET BODINETZ is the executive director of Bilingual Hospitality Training Solutions with more than 30 years industry and training experience. Her team of instructors’ specialty is food safety, alcohol training and ServSafe training in both English and Spanish; and writing HACCP Plans in the Baltimore/Washington D.C. metro area. www. bilingualhospitality.com, juliet@bilingualhospitality.com or 443-838-7561. For latest food safety tips, become a fan on Facebook or Twitter: @BHTS

Tasty bytes at foodservicemonthly.com 16 | DE DECE DECEMBER CEMB MBER ER 2201 2016 0166

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BALTI-MORE Dara Bunjon

Modern Cook Shop Is Alive and Well in Fells Point

P

artners Andy Gruver and Jason Sanchez have put together their restaurant and architectural knowhow to create the Modern Cook Shop located on the ground floor of the Union Wharf apartment building in Fells Point. A restaurant, market and bar open for breakfast, lunch, dinner and late night food forays, Modern Cook Shop does it all from their own charcuterie room to MODERN COOK SHOP baking their own breads and pastries.

Not to be missed, the Modern Cook Shop is a visual stunner, 901 SOUTH WOLFE ST. from the ground up to each and every plate, bowl and cocktail BALTIMORE glass.

443-627-8032 DARA BUNJON: Dara Does It – Creative Solutions for the Food Industry offers public relations, social media training, administration, freelance writing, marketing and more. Contact Dara: 410-486-0339, info@dara-does-it. com or www.dara-does-it.com, Twitter and Instagram: @daracooks. Listen to her Dining Dish radio program on Baltimore Internet Radio.

foodservicemonthly food fo odse serv rvic icem emon onth thly ly

MODERNCOOKSHOP.COM SOCIAL MEDIA: @MODERNCOOKSHOP Andy Gruver, left, and Jason Sanchez

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ASSOCIATION NEWS OCHMRA Susan L. Jones

Spring Expo Features Industry Expert Bob Brown

D

esigned with the hospitality industry in mind, the 43rd Annual Ocean City Spring Trade Expo continues to develop educational sessions which will enhance your experience and spark your vision. Expo organizer Susan Jones notes, “Hospitality businesses cannot survive on food or rooms alone; staff is an integral part to their success. Therefore, during the Expo, several sessions will deliver applicable lessons and best practices to help owners achieve success.”

Headlining these educational sessions will be Foodservice Monthly columnist, Bob Brown. Brown is an industry expert, author, and seminar leader, trainer and keynote speaker. Bob’s passion, humor and

high content presentations have inspired executives, managers and front line employees in over 20 countries for over 20 years. His strategies, tools and techniques have been incorporated into the cultures of industry leaders that include Marriott, Disney, Waldorf Astoria, Hilton, Jumeriah, Nordstrom, Ritz Carlton, Viceroy, Morton’s of Chicago, Olive Garden and Red Lobster.

Featured at the Ocean City Spring Trade Expo will be “Wow Service for Today’s Demanding Customer — How to turn around selfcentered, throw you under the bus customers,” as well as, “Turn Your Staff into Sales Superstars.”

During the “Wow Service” session operators will learn: Star Qualities:

How to Attract, Retain, and develop the Six Characteristics of a Service Champ; The Art of Respectful Phrasing: Explore Words to Use and Words to Lose; Handling Complaints: How to Turn Complaints into Wows; The Empathy Tool Box: Dialogue to Diffuse Anger and Create Customer Partnerships; Service Dazzlement: How Super Great Trumps Good: Educational, Educational and Engaging Service Ensures Guest Intent to Return.

The Sales Superstars session will explore: • The Don’t Ask / Suggest

Technique: Helps the T server break the “yes/no” se habit by suggesting and h not n asking.

• Senses that Sell: Five creative ways to use the cr power of the senses to p sell.

se • The Guided Tour: Teach servers how to make the menu come more alive and help guests consider more options for their dining pleasure.

• Story Telling: Use stories to sell make it become fun, break the ice help guests remember suggested items and show your professionalism and your human

ASSOCIATION NEWS OCHMRA cont. on page 24

43rd Annual

Over 400 Exhibit Booths Call to reserve your booth today

March 5-6, 2017 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

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WHERE HOSPITALITY BUYERS & SELLERS MEET Thee Ne Th Newsmagazine News wsma maga g zi ga zine ne F Foo Foodservice oods dser ervi vice ce P Pro Professionals rofe f ss fe ssio iona nals ls R Rel Rely elyy On

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

Qualifying restaurants could save

10% OFF Chesapeake Employers’ eligible tiers* Every day, all across Maryland, Chesapeake Employers’ Insurance helps employers keep workers safe from accidents and injuries. We specialize in helping to contain your workers’ comp costs.

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

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

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

Other States Coverage available per Chesapeake Employers’ guidelines.

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THE LATEST DISH Linda Roth

From Israeli Street Food to Spanish Farm to Table

H

amilton Johnson plans to open his own restaurant, Honeysuckle, where he spent eight years as chef de cuisine — Vidalia, located in DC’s Golden Triangle. Honeysuckle debuted at Prequel, where he developed the concept.

Jeff Buben will close Vidalia, but continue to operate Bistro Bis and Woodward Table.

Todd Gray and his wife and business partner Ellen Kassoff Gray of Equinox will open an Israeli street food cafe called Manna and a coffee shop named Milk & Honey inside the Museum of the Bible.

This new museum is where the Washington Design Center at 409 3rd Street, SW used to be. Expect drama. The museum comes from the evangelical billionaire behind Hobby Lobby. It’s not the Grays first religious venture, as they researched and wrote a cookbook entitled, “The New Jewish Table.” They will also provide catering for events at the museum, just as they did when they operated the café and catering at the Corcoran Museum of the Arts.

Manna is slated to open in the fall of 2017.

Chef James Martin plans to open his Spanish restaurant, Pamplona, before the year’s end. Some dishes will remain classic, some will reflect an innovative way of cooking. It’s patatas brava vs olive oil honey ice cream with serrano ham. James had most recently been executive chef at Restaurant Nora. Born in DC and raised in Landover, Md., James calls Pamplona a “farm-to-table Spanish restaurant. This is more than a trend statement, coming from a chef who worked at the country’s first certified organic — and continually certified organic — restaurant. He also worked at Vidalia, Bistro Bis and Bourbon Steak, as well as at Jean-

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Georges in New York and North Pond Restaurant in Chicago. The 70-seat restaurant with two small bars will offer beer and sangria on tap and wines and ciders sourced from Spain. It’s located at 3100 Clarendon Blvd in Arlington’s Clarendon neighborhood.

modern bistro at The Wharf. Jan has been operating the Haute Saison catering company since his embassy gig….Oakland, California-based coffee roaster Blue Bottle Coffee Company will also open in The Wharf’s expanded Fish Market area, to be called Market Square. They will also open in Georgetown on Potomac Street, NW where Down Dog Yoga was.

Chef, GM & Bar Manager Update

Ch-Ch-Changes

Meagan Tighe is the new pastry chef at Trummer’s on Main in Clifton, Va. The chef recently worked at Dovetail and The Nomad Hotel in New York…. Brandon McDermott is the new chef at Captain Gregory’s in Alexandria. He will also direct the food operation at its sister restaurant, Nocturne, slated to open in DC in 2017. He was the executive chef of Caboose Brewing Co… Jeffrey Surma is executive chef for the Restaurant at the Goodstone in Middleburg. He comes from 15 years at McLean’s Capital Grille… Ben Cohen heads up the kitchen at WK Hearth, part of the Wine Kitchen restaurant group in Purcellville….

Freddie Bitsole, a native Navajo, is the new chef at Mitsitam Café at the National Museum of the American Indian. His creds are the real thing, with over 10 years experience incorporating Native American foods and ingredients into dishes. His previous gig was at Fire Rock Casino in Church Rock, New Mexico…Rachel Sergi heads up the bar at The Next Whisky Bar at the Watergate Hotel. She comes from Quarter+Glory (among others) and is active in the DC Craft Bartenders Guild.

Brabo by Robert Wiedmaier, in Kimpton’s Lorien Hotel & Spa in Old Town, Alexandria, is open again, after being closed for renovations….Henry’s Soul Café at 1704 U Street, NW re-built after a fire and re-opened…

More at The Wharf Florentijn, a Belgian bistro from former Belgian Embassy chef Jan Van Haute, will open as an ultra-

Just Opened On Rye opened in Penn Quarter just a bagel’s throw from the Verizon Center, on 6th Street, NW, yes it’s a Jewish deli with Lerner connections… Georgetown now has Undraa’s Café where Café Mayo used to be on Dumbarton Street, NW as well as &pizza #19 open at 1335 Wisconsin Ave., NW …

Spike Mendelsohn’s Good Stuff Eatery landed at Reagan National Airport….Tommy Joe’s is where Boulevard Tavern used to be in Gaithersburg’s Kentlands… Dish and Dram opened in Kensington on Kensington Pkwy, from the folks who brought you The Daily Dish…Hilltop Bar & Restaurant has opened in Columbia Heights, with Angel Franco heading the kitchen ops… Richmond-based Lemon Cuisine of India opened in Dupont Circle at 2120 P Street, NW…Petworth now has Ruta Del Vino, a Latin American wine bar on very popular Upshur St NW, and Himitsu is now where Crane & Turtle used to be a few doors down….Ellsworth Place in Silver Spring has 2 new places now open:

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Happy Holidays to all from LRA and the hardest working dog in the business, Bella.

Dave & Buster’s and Kung Fu Tea…Florida-based sports bar & restaurant, Miller’s Ale House, opened in Sterling… Famous Toastery opened in Ashburn’s Loudoun Station …

Quick Hits Felt Bar & Lounge and Blossom Cocktail Lounge at MGM National Harbor plans to open this month….

Riverdale Park Station in PG Co is getting a District Taco, Mod Pizza, Burton’s Grill, Habit burger, Jersey Mike’s and, of course, a Starbuck’s…. Cuban-themed restaurant and coffee shop, Colada Shop, is slated to open its second location, at 14th NW and T NW, just after the presidential inaugural, on January 26, 2017. It’s first location is in Sterling.

Openings Update Founding Farmers at Reston Station will open in summer 2017…..Farmers & Distillers is slated to open mid-December at 601 Massachusetts Ave., NW. LINDA ROTH is president of Linda Roth Associates, Inc. specializing in marketing, promotions and publicity in the hospitality industry. Contact Linda at 202-888-3571 or linda@lindarothpr.com or visit her website at www.lindarothpr.com foodservicemonthly food fo odse serv rvic icem emon onth thly ly

ASSOCIATION NEWS RAM

Local Restaurateur Supports Maryland Food Rescue Program Round Up Program gathers money for Foodbridge, a Maryland food rescue Organization

F

oodBridge is an online food rescue system that saves the food intended for the landfill by putting it into the hands of non-profits in order to feed the community. To support Maryland food rescue efforts and to demonstrate his commitment to the community, Kosmas “Tommie” Koukoulis has created an innovative “Round Up” program.

The Restaurant Association of Maryland had the pleasure of interviewing Tommie Koukoulis, the proprietor of Café Mezzanotte and newly opened Uncle’s Hawaiian Grindz about how his restaurants support Foodbridge.”

What Is FoodBridge?

“The purpose of FoodBridge is to get food distributors and brokers to donate food they are throwing away. When food distributors have excess food product available, they post on FoodBridge’s website where a recipient then receives an email alerting them to the food’s availability. Once a recipient has claimed the food for their organization, they can arrange for a product pick-up at a pre-specified day and time set up by the donor.

The beauty of FoodBridge is that it completely connects people. U Empower of Maryland, the parent organization of FoodBridge, gets nothing out of its work except the fulfillment of helping FoodBridge achieve its Maryland food rescue goals to get food to people in need.”

What Is the Round Up Program?

“Restaurants don’t have a lot of food waste, so they are not ideal candidates as food donors. But restaurants should very much have a role in food rescue, as it is a very popular idea now. One of the ways

foodservicemonthly food fo odse serv rvic icem emon onth thly ly

to do this is by implementing a roundup program.

On my menu we tell customers we are going to automatically add and match 25 cents to every check.

Whether it is a party of two or a party of ten there is going to be a quarter added. It is in big letters on my menu and on the bottom of the receipt, so in no way are we trying to hide this. In one month we raised $650 for FoodBridge.”

How Does the Round Up Program Impact Customer Experience at Your Restaurant?

“I don’t want my guests to feel uncomfortable, so my menu says ‘Opt out simply by asking and no explanation is required.’ My staff is trained to know that if anyone doesn’t want to contribute to not make them feel uncomfortable and politely say ‘ok’ and it is no problem at all. We have had less than ten parties ask me to remove the 25-cent donation charge. I understand that some people might have been upset and not said anything, but to have ten out of 1000 in a year’s time is pretty good.

More people thank us for doing this than ask us not to upcharge. So it is a steady flow of six to eight hundred dollars per month to FoodBridge, by simply flicking a quarter into the bucket on the way out of the restaurant.”

Mr. Koukoulis has also been doing this roundup donation program in his newly opened restaurant, and customers are already leaving him comments that they love the restaurants’ support of Maryland food rescue efforts. This helps build his brand and give him credibility as an independent business owner because it shows that he cares about the community and about raising

money for an important non-profit.

How Has The Round Up Program Impacted Business at Your Restaurant?

“I was really shocked, especially for Uncle’s Hawaiian Grindz as a brand new restaurant and a casual dining restaurant, as our prices are lower and I was afraid that a quarter might be felt more by the customers. I have been very pleased. I have gotten nothing but good feedback about it. Even though Uncle’s has a lower check average, the 25 cents is still received just as well.

It also really inspires my staff.

We encourage all our staff to get involved in the community

somehow. But to show our staff that we practice what we preach by doing this really does make them feel better about where they work. They have told me and they have told others, which is just as important as keeping your customers happy. It is a really good motivational tool.”

Restaurants interested in starting a Roundup Program to help FoodBridge with Maryland food rescue are encouraged to contact the Restaurant Association of Maryland at 410-290-6800.

Learn more about FoodBridge at foodbridge.com.

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www.itekconstruction.com DECEMBER DECE DE CEMB MBER ER 2201 2016 | 0166 | 21

WHINING ’N DINING Randi Rom

The World According to Randi

S

ooo, it’s December and that can only mean one thing. It’s time for my end of the year favorite things column!

For 11 months, I write about what’s happening in the restaurant scene in B-more — openings, closings, special events, etc. But this column is all about me! My fave places, dishes, products and some things that don’t even relate to the hospitality industry thrown in — just b’cuz I said so.

cupcakes. I buy more than one and freeze the others. The idea is not to eat everything at once. It doesn’t work-they’re even better frozen. Sweet27.com

walked the rainbow bridge and I’ll miss him… forever. TBFMD.org

I’m Addicted to …

FSM’s Dara Bunjon on the loss of her hubby Tom. Tom was an avid collector of all things train-related, a photographer whose pics people across the country enjoyed. We miss you Tommy.

Steak salad, burgers and zoodles at Langermann’s. Baldwin’s station crab cakes with Chef Dustin’s roasted veggies. Chocolate cake from Harmony Bakery. Nuff said.

Crabs. Anywhere-anytime.

I Need, I Want, Gimme!

(Gluten Free) Bagels and Wine condoms. You heard me.

Cupcakes and Doughnuts, Oh My! I get lots of questions about gluten free dishes so I’m sharing my considerable knowledge for all you GF people.

Harmony Bakery, a dedicated gluten free restaurant, in Hampden, makes some of the best GF edibles around. Almond cookies, chocolate cake (you will not be able to tell that it’s gluten free), bagels (tastes like “real” bread and freeze really well) and cupcakes to die for.

HarmonyBakery.net One Dish Cuisine in Ellicott City is the only completely Gluten-Free, Certified Gluten-Free, AllergenFriendly and Vegan-Friendly Café, Deli and Bakery in the United States! All of the menu items are color coded to identify potential allergens. And-they were recently voted most allergy friendly restaurant in America by AllergyEats. com! My fave is the pizza-the crust is excellent. OneDishCusine.com Sweet 27 in Remington has amazing chocolate mousse

Small, disposable, rubber circular thangs that fit over the bottle and keep your wine fresh and … safe.

WineCondoms.com

Fave Charities While I support a lot of charitiesmany of them food industry-related, I have a particular affinity for two local charities. One is The Red Devils, a local organization that raises funds to support families living with breast cancer. If you need help paying the rent, getting a ride to treatment, help with groceries, cleaning the house and info about navigating your way through a very tough time, this organization is the best!

The-Red-Devils.org The other is The Buddy Foundation. They provide emotional and financial support necessary to prevent euthanasia to a canine family member due to the high cost of urgent veterinary care. Buddy “The Bud Man” Dackman recently

Reach restaurateurs! Advertise with us.

Contact Lisa Silber at 703.471.7339

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Please consider the gift of giving this holiday season.

Sending Love and Prayers to …

FSM friend Downtown Diane lost her dad Stanley Losover who was all about family and was, simply put, a great Daddy. #proudtobeadaddysgirl.

Pierpoint’s Nancy Longo’s Mom Dorothy Ann passed away. Sending love and hugs your way.

Condolences and hugs to Baldwin’s Station’s owner Stewart Dearie, whose Mom Aileen Abigail Campbell McCausey, passed away.

Stewart’s Mom was born in the north of Scotland on the estates of Brahan Castle; she studied art and poetry with the painter and sculptor to the royal family. Rest in peace.

Special love goes to my sis-inlaw Thrisha Severe and her family whose Daddy Bernie and brothers Terry and Michael passed away.

Some of my favorite people on the planet. You are missed so much by so many.

I’m Thankful for …

Sydney Norman Rom, CFO of RJ Rom & Associates. My four-legged fur baby. Syd and I enjoy long walks in the park, overnights with Auntie J. and snuggling whilst watching all things Bravo — he’s a total Housewives freak. Nothin’ but love.

Sydney Norman Rom, CFO R J Rom & Associates And my non-fur family: Mom Rom #bestmommyevah. This year I am especially thankful for your continued recovery and look forward to walking the pups with you soon. I love you. Robin (even though she hates Housewives), Ricky (still haven’t forgotten in a gadda da vida), Thrisha, Jeff, Ry Ry, Rega-muffin, Kitzel, Schmally, Papers and Casparilla. Shout out to Heidi Sophie — mah blonde sistah, Drea #myBFF, Jackson Browne, Andy Cohen (who gonna check me Boo), great friends, supportive, smart and funny work buddies (#CBC) and amazing clients.

And special thanks to those who read Whining & Dining!

RANDI ROM is a Baltimore special events planner, marketing and public relations maven, freelance writer and the head of R. J. Rom & Associates. Have a hot scoop?

Contact Randi via email at randirom@comcast.net or phone 443-691-9671.

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RAR RESTAURANT ACTIVITY REPORT

CURRENT REAL ESTATE TRANSACTIONS, LEASES SIGNED, OWNERSHIP CHANGES AND BUSINESS BROKERAGE ACTIVITY Editor’s note: The Restaurant Activity Report (RAR) is a lead summary. The information is supplied to readers of Foodservice Monthly by the RAR and the RAR is solely responsible for its content and accuracy. The list is edited for space. &PIZZA Steve Salis, Co-owner 1335 Wisconsin Ave NW 202-733-1285 Washington DC 20007 www.andpizza.com &Pizza will open a new location in Washington, DC. The menu will offer made-to-order gourmet pizzas using an assembly line-style of ordering. Customers can pick regular, whole wheat and 9-grain dough, plus five house-made sauces and a variety of locally sourced toppings. Contact number listed is for the original H & Pizza.

ICYCODE Yuanchi You, Chef/Store Developer 2029 P Street NW 202-659-0808 Washington DC 20036 www.icycode.com A new eatery called IcyCode is expected to open in a few weeks at 2029 P Street NW in Washington, DC. The menu serves Thai rolled ice cream and sweet toppings. Contact number listed is for this location.

LITTLE DIPPER HOT POT HOUSE Kevin, Owner 101 Gibbs St, Unit A 703-237-1888 Rockville MD 20850 A second location of Little Dipper Hot Pot House will be opening in early January 2017 at 101 Gibbs Street Unit A Rockville, MD. Little Dipper brings the classic Hot Pot cuisine with a new twist for a quicker and more casual experience. Contact number listed is for Kevin, the owner at the original location.

ZZQ Chris Fultz, Co-Owner 3201 W. Moore Street 804-310-5711 Richmond VA 23230 www.zzqrva.com ZZQ Texas Craft Barbeque, currently serving as a pop up location, will open its first brick and mortar at 3201 W. Moore Street in Richmond, VA. The restaurant will serve the Texas-style barbeque it is known for. In addition, the new restaurant will open in April 2017.

CANDYLAND CONFECTIONS 9200 Stony Point Pkwy 844-482-2639 Richmond VA 23235 www.candylandconfections.com A new location of Candyland Confections will be opening at Stony Point Fashion Park at 9200 Stony Point Pkwy in Richmond, VA. The new 900 sqft location offers assorted candies, ice cream, shakes, frozen beverages and sodas. In addition, it is slated to open by mid-November. Contact number is for corporate office in Hampton, VA.

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LE YACA Daniel Abid, Owner 741 First Colonial Road, #107 757-220-3616 Virginia Beach VA 23451 www.leyacawilliamsburg.com A new location of ‘Le Yaca, the second in the U.S., will be opening at 741 First Colonial Road #107 in Virginia Beach, VA. The restaurant specializes in French cuisine and is slated to open in spring 2017. Contact number is for Williamsburg, VA location.

JOSELITO CASA DE COMIDAS Javier Candon, Owner 660 Pennsylvania Ave. SE 703-746-9822 Washington DC 20003 An employee at SER confirmed the owner would be opening a new eatery called Joselito Casa de Comidas at 660 Pennsylvania Ave. SE in Washington. The menu will serve modern and traditional Spanish cuisine with full ABC. Contact number listed is for Javier Candon, the owner at SER. SERGIO’S PIZZERIA LLC Deniese Reiriz, Owner 330-140 Village Rd 667-367-2120 Westminster MD 21157 www.sergiospizzeriallc.com Sergio’s Pizzeria LLC at 330-140 Village Rd in Westminster, MD recently closed due to a kitchen fire. The owners will begin renovations soon and plan to reopen as soon as possible. The menu serves pizzas, subs, salads and appetizers. Contact number listed is for this location.

HILO Nat Teng, Owner 301 W. 29th St. 410-727-1234 Baltimore MD 21211 An employee at Thailanding confirmed the owners would be opening a new eatery called Hilo at the Remington Food Hall, 301 W 29th St in Baltimore.

The menu will include appetizers, build-your-own poke bowls, lomi lomi salmon bowl and the Loco Moco Bowl. Contact number listed is for Nat and Nuch Teng, the owners, at Thailanding.

FOUNDING FARMERS Dan Simons , Co-Owner 1904 Reston Station 202-822-8783 Reston VA 20190 www.wearefoundingfarmers.com A new Founding Farmers restaurant is slated to open at 1904 Reston Station in Reston, VA. The restaurant’s menu will feature favorites like Chicken & Waffles, Red Velvet Cake, and the Late Harvest Salad, as well as other dishes inspired by the history, geography, and culture of Virginia. The new location will be 10,000 sq. ft. and feature rooftop dining. The restaurant which is slated to open early 2017, serving breakfast, lunch, dinner and brunch.

The contact phone listed is for an existing Founding Farmers location at 1924 Pennsylvania Avenue NW, Washington, DC. TAZZA KITCHEN John Haggai , Co-Founder 1500 Roseneath Road 703-549-8299 Richmond VA 23230 www.tazzakitchen.com A new location of Tazza Kitchen will be opening at 1500 Roseneath Rd, in Richmond, VA. The restaurant will serve cuisine inspired by the Mediterranean coast and Baja California. In addition, existing locations serve dinner entrees ranged in price from $9.50 to $16.50. Contact number is for existing location in Arlington, VA. THE VIRGINIA COMPANY Kevin Blair, Owner 13162 Carrollton Blvd.

757-238-2664

Carrollton VA 23314 www.thevaco.com A new restaurant called The Virginia Company is coming to 13162 Carrollton Blvd. in Carrollton, VA. The restaurant will serve American cuisine featuring dishes such as seafood, salads, soups and entrees such as prime rib and crab cakes. In addition, there will be full ABC. Contact number for the restaurant is 757-238-2664.

FISH BY JOSÉ ANDRÉS José Andrés, Owner 7100 Oxon Hill Rd 202-638-1910 Oxon Hill MD 20745 www.thinkfoodgroup.com FISH by José Andrés will be opening mid-December 2016 at MGM National Harbor, 7100 Oxon Hill Rd in Oxon Hill, MD. The menu will serve regional seafood cuisine such as Maryland blue crab and oysters from the Rappahannock River, alongside traditional seafood preparations and dishes from around the world. The fish market inspired space will feature a seafood bar and a wall of aquariums and tanks showcasing the day’s catch. The current contact is for Think Food Group, owned by José Andrés, 202-638-1910.

MANNA Todd Gray, Owner 409 3rd Street SW 202-331-8118 Washington DC 20024 An employee at Equinox confirmed the owners would be opening a new eatery called Manna at 409 3rd Street SW in Washington, DC. The eatery is expected to open in the fall 2017. The menu will serve Israeli street fare with no ABC. Contact number listed is for Todd Gray and Ellen KassoffGray, the owners at Equinox.

CURRITO Joe Lanni, Co-Owner 22705 Clarksburg Rd 513-791-1281 Clarksburg MD 20871 www.currito.com A new location of Currito will be opening in late November 2016 at 22705 Clarksburg Rd in Clarksburg, MD. Currito serves burritos with Mediterranean, Mexican, American and Asian flavors.

No ABC available. Contact number listed is for an Ohio location.

WHISKEY HILL Bill McFaul, Owner 26 E Cross St 410-244-6722 Baltimore MD 21230 An employee at Stalking Horse, 26 E Cross St, Baltimore, MD confirmed the owners plan to rebrand the eatery. Renovations for Whiskey Hill will begin soon. The menu will serve upscale bar fare with full ABC. Contact number listed is for this location.

CASCABEL 3440 Seminole, Suite 101 434-305-2318 Charlottesville VA 22911 Cascabel Mexican Restaurant will be opening a new location at 3440 Seminol Trl, Ste 101 in Charlottesville, VA. The restaurant will feature Mexican cuisine with dishes such as burritos, tacos and enchiladas. The new restaurant is slated to open by 2017. Contact number for the restaurant is 434-305-2318.

YAYA’S COOKBOOK Sonny Kiatsuranon, Co-Owner 11647 W. Broad Street 804-367-4992 Richmond VA 23223 A new restaurant called YaYa’s Cookbook will be opening at 11674 Broad Street in Richmond, VA. The restaurant will feature 3,500 sq. ft. of space and offer Thai cuisine. The new restaurant is slated to open March 2017. Contact number is for Sabai, also in Richmond, which shares the same owner.

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THE BROWN HEN Tom Sosnowski, Owner 300 E. Main Street 540-797-0397 Salem VA 24153 www.thebrownhen.com A new restaurant called The Brown Hen will be opening at 300 E. Main Street in Salem, VA. The 300 sq. ft. restaurant will seat approximately 20 and offer meals with a southern twist. In addition, the restaurant will be open for breakfast and lunch. Contact number is 540-797-0397.

CAVA GRILL To Be Announced Shaw District 703-955-3645 Washington DC 20001 www.cavagrill.com Cava Grill is planning a new location at a to-beannounced space in Washington, DC Shaw district.

The restaurant will have an assembly line setup, allowing patrons to pick and choose what they want on their souvlaki and pita sandwiches. Contact number is for Cava in 19825 Belmont Chase Drive in Ashburn, VA. AMSTERDAM FALAFEL Chris DeLuca, Director of Construction To Be Announced 202-468-6489 Washington DC 20036 www.falafelshop.com An employee at Amsterdam Falafelshop confirmed the owner will be opening a new DC location at a to-be-announced location. Amsterdam Falafelshop is a fast-casual restaurant featuring an allvegetarian Middle Eastern menu that serves falafel on pita bread, salads and Belgium fries. Customers go through a buffet line with approximately two dozen toppings they can add to customize their sandwiches. No ABC. Existing locations have late-night hours. Contact number is for Amsterdam Falafelshop’s corporate office at 2425 18th St NW, Washington, DC. NEWBERRY BAKERY Nichol Barbes, Owner 140 North Bond St Bel Air MD 21014 Signage is up for a new bakery called Newberry Bakery, opening at 140 North Bond St in Bel Air, MD. The menu serves fresh baked goods, breads and a small selection on lunch items. Contact number has not been listed yet but owners are at this location most days.

PRALINE BAKERY Patrick Musel, Co-Owner 2985 District Ave., Suite 140 301-229-8180 Fairfax VA 22031 www.praline-bakery.com UPDATE! We previously reported that a second location of Praline Bakery would be opening at 2985 District Avenue, Suite 140 in Fairfax, VA by summer 2016. We now know that the bakery will feature Praline’s signature breakfast pastries, cookies, Parisian macarons, cakes, tarts, pound cakes, celebration cakes, breads, and pastries, all created and baked onsite. In addition, there will be indoor and outdoor seating. Contact number is for original location at 4611 Sangamore Road in Bethesda, MD. BELMONT PIZZERIA Sal Nuara, Co-Owner 201 Towne Center W. Blvd.

Towne Center West Shopping Center 804-888-9861 Richmond VA 23233 www.belmontpizzeria.com A new location of Belmont Pizzeria will be opening at 201 Towne Center W. Blvd. in Richmond, VA. As

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RAR cont. from page 23 the name suggests, the restaurant specializes in pizza and also offers sandwiches, pasta, salads and appetizers. The new location is slated to open by end of 2016. Contact number is for original location on North Belmont Ave. in Richmond, VA.

Fufills All Maryland Health Department Requirements Recommended by: Coastal Sunbelt Produce, Baltimore Hispanic Chamber of Commerce, Foodservice Monthly, MICROS, PFG, RAMW & SAVAL ASSOCIATION NEWS OCHMRA cont. from page 18 side.

• The By the Way: A soft way of answering objections, explaining benefits, up-selling without being pushy, creating a complete dining experience by accessorizing.

• The Meal Designer Technique: Creative meal designing to maximize sales for each kind of diner: economizer, diner, sophisticated diner and the jackpot diner.

• Grouping: Offering multiple choices three times during the meal to inspire permission buying Bob’s tactical practical approach helps restaurants, hotels, nightclubs, casinos and other business interested in improving their customer service increase sales, improve market position, improve leadership skills and boost employee morale and retention. Bob’s high content, inspirational presentations are packed with proven takeaways.

He is a top rated keynote

speaker at restaurant and hotel GM conferences, state and national association meetings in the US and abroad. He’s been rated #1 four of the five times he’s spoken at the National Restaurant Association Show in Chicago. Bob is the author of the best-selling Little Brown Book of Restaurant Success selling over 100,000 copies worldwide and is frequently quoted in The Wall Street Journal, The New York Times and The Washington Post.

Exclusively serving the lodging and foodservice industry, the Ocean City Spring Trade Expo is known for bringing together hospitality buyers and sellers in a fun atmosphere. “This is one of my favorite times of the year as owners come out of winter hibernation to reconnect,” says Event Manager Liz Walk. Expo dates are Sunday and Monday, March 5 and 6. For complete information, visit www. oceancitytradeexpo.com or call 1-800-626-2326, ext. 2.

SAADIA’S JUICEBOX Morteza Farajian, Owner 402 ½ N Second Street 202-709-9105 Richmond VA 23219 www.saadiasjuicebox.com Saadia’s Juicebox will be opening at 402 ½ N Second Street in Richmond, VA. The restaurant will feature a juice bar, and serve coffee, teas and lattes as well as a salad bar. Saadia’s Juicebox is slated to open in December 2016. Contact number is 202-709-9105.

TAZIKI’S MEDITERRANEAN CAFÉ Seth Williams, Vice President 1300 Washington St. E. 205-451-1860 Charleston WV 25301 www.tazikiscafe.com Taziki’s Mediterranean Café will open a restaurant

by Spring 2017 at 1300 Washington St. E, Charleston, WV. It will offer lunch and dinner, plus catering and grab-and-go items. Taziki’s is a casual dining restaurant that offers Mediterranean cuisine. Grilled salmon and vegetables, ciabatta bread, Mediterranean salad with roasted chicken, herb-roasted pork loin and several gluten-free options are among the restaurant’s dishes. Contact phone number listed is for Seth Williams.

A RAKE’S PROGRESS Spike Gjerde, Owner and Chef 1770 Euclid Street 646-307-9600 Washington DC 20009 www.sydellgroup.com A Rake’s Progress will be opening in the spring of 2017. The sit-down restaurant will serve foods from local farmers, including fruits, vegetables, duck, rabbit, pheasant and quail. A full bar will have its own entrance. A Rake’s Progress will be located at 1770 Euclid Street, Washington DC. The current contact is for owner and chef Spike Gjerde through the Sydell Group (owners of The Line Hotel, where the restaurant will be located) at 646-307-9600 or info@sydellgroup.com SAGAMORE SPIRIT Andrew Carmellini, Chef, Owner 101 Dickman Street Suite 500 Baltimore MD 21230 www.sagamorespirit.com Sagamore Spirit will be opening a restaurant inside of the distillery in early 2017. Few details have been released at this time, but American/bar/ pub fare is expected. The distillery serves its house whiskeys. The restaurant will be located at 101 Dickman Street, Suite 500, Baltimore, MD. The current contact is for owner Kevin Plank or chef Andrew Carmellini at info@sagamorespirit.com.

RESTAURANT Shawn Batterton, Development Manager 1715 Thames Street Sagamore Pendry Baltimore 240-309-7487 Baltimore MD 21231 www.pendryhotels.com A new restaurant will be opening in the Sagamore Pendry hotel in late February 2017. While a name has yet to be announced, the restaurant will serve breakfast, lunch, and dinner. It will also offer a full bar. The hotel will also feature a whiskey bar and a bar by their outdoor pool. The new restaurant will be opening at 1715 Thames Street, Baltimore, MD. The current contact phone is for the hotel or email spbsales@pendryhotels.com SKRIMP SHACK Stacey Hartman, Co-Owner 6493 Mechanicsville Turnpike 757-933-1687 Mechanicsville VA 23111 www.theskrimpshack.com/ A new location of Skrimp Shack will be opening at 6493 Mechanicsville Turnpike in Mechanicsville, VA. The restaurant offers a variety of seafood including fried shrimp and fish by the pound, catfish nuggets, shrimp baskets, sandwiches and tacos. In addition, the new restaurant is slated for a January 2017 opening. Contact number is for Newport News, VA location.

RED CAP KITCHEN Martine Wladar, Owner 719 N. Meadow Richmond VA 23220 A new bakery called Red Cap Kitchen will be opening at 719 N. Meadow Street in Richmond, VA. The bakery will feature European-inspired sweet and savory varieties of pies, pastries and cakes. In addition, the new location is slated to open by early 2017. While restaurant is currently undergoing remodeling, no telephone number is available. The bakery can be reached at recaprva@ gmail.com and through its Facebook page at facebook.com/redcaprva LITTLE DONKEY Donald Link, Owner 1300 Washington St E 304-667-1162 Charleston WV 25301 www.thelittledonkey.com Donald Link plans to open a fourth Little Donkey, Spring 2017, at 1300 Washington St E, Charleston, WV. Little Donkey serves original Mexican food influenced by Southern soul. Slow-smoked meats and fresh-pressed tortillas. Everything is made from scratch. Full ABC will be available. Contact phone number is for the location at 62 Morrill Way, Morgantown, WV. No reproduction without express written permission under penalty of law. Published by Restaurant Activity Report, PO Box 201, Willow Springs, NC27592; Office: 919-346-0444; Toll Free: 888-246-0551; Fax: 919-882-8199; www.restaurantactivityreport.com

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

ADVERTISER INDEX Acme Paper & Supply ...................................... 3 Bilingual Hospitality Training Solutions ............ 24 BME ............................................................ 17 Chesapeake Insurance ................................. 19 Congressional Seafood ................................. C3 DePalo & Sons ............................................. 12 ECOLAB ......................................................... 1

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Hearn Kirkwood ........................................... 10 H&M Wagner & Sons .................................... 11 H&S Bakery .................................................. 13 Itek Construction + Consulting ...................... 21 Martin Bamberger ......................................... 15 Maryland Food Center Authority ....................... 5 Metropolitan Meat Seafood Poultry ............... C4

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Nino’s ............................................................ 7 OCHMRA ...................................................... 18 RAMEF . ....................................................... 17 Restaurant Depot ......................................... 14 Saval Foodservice ........................................ C2

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Thank You There is no time more fitting to say

and to wish you a Happy Holiday Season

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