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Volume 14, Number 11 n November 2015

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WINNING FORMULA FOR INTERNATIONAL CHEFS DAY Six Chefs (find them) + 150 Eager Fourth Graders = Healthy Food Education

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INSIDE

Volume 14, No. 11 n November 2015

foodservicemonthly TM

foodservicemonthly foodservicemonthly.com

Volume 14, Number 11 n November 2015

The Newsmagazine Foodservice Professionals Rely On

WINNING FORMULA FOR INTERNATIONAL CHEFS DAY Six Chefs (find them) + 150 Eager Fourth Graders = Healthy Food Education

news and information FSM New..................................................................................................................................... 5 Advertiser Spotlight: Stuart Dean............................................................................................. 12

Association News OCHMRA........................................................................................... 15 Special Report: International Chefs Day.......................................................................... 16 Association News NCCA................................................................................................ 18 Special Report: Virginia Food & Beverage Expo............................................................... 20 Association News RAM.................................................................................................. 26 FSM People............................................................................................................................... 27 Ad Index..................................................................................................................................... 29 Restaurant Activity Report............................................................................................. 30 Columns

Sauce on the Side Bob Brown Says Working in America Inside a Restaurateur’s World Food Smarts Foodservice Law Matters Whining n’ Dining Balti-MORE The Latest Dish Modern Business Solutions

by by by by by by by by by by

Michael Birchenall.......................................... 4 Bob Brown................................................... 10 Becki L. Young............................................. 11 Michael Sternberg........................................ 13 Juliet Bodinetz............................................. 19 Andrew Kline................................................ 21 Randi Rom .................................................. 22 Dara Bunjon................................................. 23 Linda Roth................................................... 24 Henry Pertman............................................. 28

On the Cover Fourth graders from Spring Hill Elementary School surround NCCA chefs on International Chefs Day … Chris Britton, Ype Von Hengst, Roy Cargiulo, Jack Batten, Kathy Phung photo: 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.

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SAUCE ON THE SIDE

So Much to Talk About

operated in the he FoodBridge background … drawing Awards Gala was an little attention to eye-opener. A group themselves. No more in that fits right into the Mid-Atlantic. With my “build bridges, not FoodBridge, leading walls” mantra is alive brokers in the region and well in Maryland. have stepped forward and Most operators (the joined with distributors to independents for sure) do create the logistics to get not understand the broker by Michael Birchenall food that would normally (sales agency) model. The brokers represent the manufacturers to the landfill into the hands of local non-profits that so desperately need and bring to the distributors the the resources to feed the hungry and marketing effort to promote their serve the community that needs our portfolio in the marketplace. They help. also educate the end-user on how to better use products for added We’ve all read the Baltimore profitability. At the end of the day, stories … record numbers of it matters little to you who the shootings and deaths … discontent, broker is or how the system works loss of hope and living in a world … as long as you are seeing new products, innovation and education. that offers little for a future of standing up and taking care of their lives. We all want to do good The food broker has usually

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things and give back to those less fortunate. Life, time and our own businesses get in the way. As Kai Horn of Waypoint shared … he is a businessman and that is how his career is evaluated. But the co-founders of FoodBridge have so brilliantly created a loose confederation of donors and recipients that use a software tool to get the foods into the non-profits kitchens. There are no easy answers in Baltimore. We are generations away from resolving the poverty, the hunger and loss of hope. But this is a start and you have to begin somewhere. When the awards gala brought to the stage the recipients, they weren’t looking for a handout but a hand up. When crime becomes an ugly standard for your city, addiction is epidemic, human trafficking is out of control and hunger is downright shameful … you struggle to find hope. But I sense good things happening now that can grow into building blocks. Restaurants. Distributors. Food Brokers. Non-profits. They have joined hands to lift people up.

I was thrilled to see families attending the awards gala. The issues here cut across the strength of family values. We are an industry of relationships. That night we were told to make a new friend. I did. Once again, you have made me proud to cover this wonderful foodservice world.

Faces of Diversity … Restaurant Neighbor Awards OK, we’ve got a reprieve. The deadline for the National Restaurant Association Educational Foundation awards has been extended two weeks … November 13 is the new date. Our marketplace is one of the most diverse in the country. Our restaurants are all about celebrating community service. Let’s get a move on it and get some nominations into the NRA before the final deadline passes. Go to www.nraef.org and download the forms or contact your state association for help. It’s OK to celebrate the good deeds. It’s OK to shout it out. Don’t let the opportunity pass.

foodservicemonthly The Newsmagazine Foodservice Professionals Rely On Volume 14, No. 11 n November 2015 Michael Birchenall

Editor and Publisher michael@foodservicemonthly.com

Foodservice Monthly is published by Silver Communications, Corp. The FSM mission is to Lisa Silber Sales Manager provide the Mid-Atlantic food lisa@foodservicemonthly.com service professional with news and information in an informed, Electronic Ink Design and Production imaginative and insightful newsContributing Writers Juliet Bodinetz, Bob Brown, Dara Bunjon, magazine. Foodservice Monthly Andrew Kline, Genevieve LeFranc, assumes no responsibility for material submitted to us. All Celeste McCall, Henry Pertman, information contained in this Randi Rom, Linda Roth, Michael publication is believed to be Sternberg, Jay Treadwell, Becki Young accurate. No part of this publica tion may be reproduced in whole Contact phone: 703-471-7339 or in part or transmitted in any fax: 866-961-4980 form without prior permission email: info@foodservicemonthly.com from the publisher of Foodservice web: www.foodservicemonthly.com Monthly.

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FSM NEWS

FoodBridge Celebrates 100,000 Meals Saved from Landfills at 1st Awards Reception

Wagner Foodservice table: Josh Biller (Honoree), Jack Helms, Michelle and Sal Furno, John and Kelly Blottenberger, Mike Wagner

oodBridge, a local non-profit leader held its first ever Bridge Awards Reception at Michael’s 8th Avenue in Glen Burnie, Md. The event was emceed by Kathy Szeliga (R-Md.), Minority Whip of the Maryland House of Delegates and a strong supporter of community-action-based programs that make a difference. Foodservice Monthly featured FoodBridge on the cover of the April issue as an innovative to stop food waste in the region and feed the mission of non-profits. Among the FoodBridge recipient partners honored was Angel of Addiction, an East Baltimore “street outreach program” that feeds the community Monday, Wednesday and Friday nights 80 to 120 meals right on the streets of the neighborhood. Another recipient of a FoodBridge award was 300 Youth COR, a leadership program for young men that have stepped forward to take responsibility for themselves and their communities. Three FoodBridge donor partners were also honored: H & M Wagner Foodservice, InFusion Sales Group

and Waypoint. Four co-founders spoke during the evening beginning with Kai Horn of Waypoint who explained how FoodBridge works … taking away any complicated logistics and replacing it with software that simplifies and expedites the process of connecting donor and recipient. Once product becomes available, a text goes out to the network. In the example used, turkeys became available from a broker cutting and a non-profit responded within 15 minutes that they would pick up the product. Product has to be picked up within 24 hours but most is picked up well within the time frame. FoodBridge is 100% volunteer with a non-paid board and a lot of love. Horn told the close to 200 people who attended that he compares it to an online dating service: “we’ve got food, you need food ... let’s do lunch.” And the relationship begins. Other co-founders who took the stage included Dennis Barry, H & M Wagner; Michelle Suazo and Kosmas Koukoulis, Café Mezzanotte from

Severna Park. The Greene Turtle was the Title Partner for the inaugural Bridge Awards Reception. The sportsthemed bar and grille chain first opened in 1976 in Ocean City, Md., and today has 26 locations throughout the state and 40 sites total stretching from New York to Virginia. The chain also has a long and strong tradition of community support, highlighted by its Funds for Friends program where individual locations donate funds from a day’s proceeds to local organizations, and its Tips for Tots program. Bob Barry, President and CEO of The Greene Turtle Franchising Corporation, said, “We believe strongly in supporting quality, community-based programs that assist those in need,” he says. “FoodBridge is a great concept that helps the community. We are proud to be a part of it.” FoodBridge has effected more than 100,000 meals in 2015 so far. Additional information about the organization can be found online at myfoodbridge.org

Kai Horn, FoodBridge co-founder, speaks at the 1st FoodBridge Awards.

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FSM NEWS, cont. The Greene Turtle Is Acquired by Stone-Goff Partners Stone-Goff Partners (SGP) announced that it has acquired a controlling interest in The Greene Turtle Sports Bar & Grille, a familyfriendly casual dining restaurant and dynamic sports bar with 41 companyowned and franchised locations across the Mid-Atlantic, Northeast and Appalachian regions of the United States. Terms were not announced. Founded in 1976, “The Turtle” began as a Maryland institution and

has since expanded to Delaware, Virginia, the District of Columbia, West Virginia and New York’s Long Island. The Greene Turtle currently has signed development agreements for franchise expansion in Pennsylvania, New Jersey, New York, Virginia and Maryland. Stone-Goff has partnered with the management team, including CEO/President Bob Barry, to accelerate the growth of the business. In 2015, The Greene Turtle has already opened four new locations; two additional locations are expected to open during the

Acme PAPer & SuPPly much more Than Paper

remainder of 2015. “The Greene Turtle is a tremendous brand that represents great food in a sports-themed atmosphere,” said Laurens Goff of Stone-Goff Partners. “We are thrilled to partner with Bob Barry, his team, and Greene Turtle’s fantastic group of franchise partners to continue the chain’s growth throughout the Eastern United States.” “This is both a great opportunity for us and a strong testimony to the incredible potential and increasing value of our organization,” Bob Barry said. “Stone-Goff and its principals have worked closely with us in recent months to gain an understanding and appreciation of what makes The Greene Turtle so special. We look forward to continuing our growth and evolution under their ownership. Raymond James Financial Inc. advised the sellers on the transaction. Arrowpoint Partners provided financing to SGP.

Raising Money to End Hunger Can Be Creative

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Local pottery artists, businesses, restaurants and people who care about universal access to healthy food will come together for the third of three installments of the Capital Area Food Bank’s (CAFB) lunchtime event series Empty Bowls on November 4. Empty Bowls moves to the Bethesda Blues & Jazz Supper Club 11:30 a.m. – 2 p.m. For a minimum donation of $35, guests will savor delicious soups and breads and leave with unique, handcrafted bowls donated by local artists. Guests keep their bowls as a reminder of how they helped fill empty bowls in the community. All proceeds from the sale of the art bowls go directly to the CAFB. Last year, the Capital Area Food Bank provided 42 million pounds of food to children, seniors and families in the Washington metro area, through 444 food assistance partner non-profits. Hunger is here, right where we live. It affects every single neighborhood in our region. It impacts people of every

age, race, religion, and ethnicity. And it hurts. Hunger robs children of a chance to learn, undermines health, and makes getting and holding good jobs hard.

Restaurant Owner to Congress: ‘A One-Size-Fits-All Overtime Policy Won’t Work for Small Businesses’ Kevin Settles, National Restaurant Association board member and President and CEO of Bardenay Restaurants based in Idaho, testified before the House Small Business Subcommittee on Investigations, Oversight and Regulations regarding the Department of Labor’s proposed changes to the current overtime regulations. In his testimony, Settles addressed the lack of time given to employers during the initial comment period and DOL’s denial of an extension period. “It would have been helpful to have had more time to review and comment on the proposed rules,” said Settles. “In denying requests from the U.S. Small Business Administration Office of Advocacy as well as thousands of employers for an extension, the Department referred to the ’listening sessions’ it held. The proposed changes are lengthy and complicated and an insufficient time was allowed for the data to be gathered … in addition, more time would have enabled our industry to better assist the Department in gathering substantive and more accurate information on the impact the proposed revisions would have on the nation’s employers.” Settles’ testimony focused on the impact a proposed salary threshold would have on small businesses across the country and addressed the DOL’s proposal to automatically increase salary levels each year without notice and comment. “The Department is charged with regular review and update of the minimum salary level and they acknowledge that they have not done

FSM NEWS Continued on page 7

PERFORM

Appetizers that

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FSM NEWS, cont. this,” Settles told the committee. “The reason they give is the ‘overall agency workload and the timeintensive nature of the notice and comment process have hindered the Department’s ability to achieve this goal.’ I take this to mean that they are willing to put a key task for the Department on auto-pilot at the expense of employers and employees.” Settles argued that as the new salary level becomes effective, the number of workers paid on a non-hourly basis will decrease and more workers would be moved to hourly positions due to the loss of exemption status. He also stated that if the proposed “40th percentile test” is adopted and updated annually without review, in the years following the proposal, the salary level required for exempt status would effectively eradicate the availability of the exemptions in the restaurant industry. In addition, Settles addressed the adjustments to the duties test which is of particular concern to the restaurant and hospitality industries. “Our managers need to have a ‘hands-on’ approach to ensure that operations run smoothly,” he added. “Any attempt to artificially cap the amount of time exempt employees

can spend on nonexempt work would place significant administrative burdens on restaurant owners, increase labor costs, cause customer service to suffer and result in an increase in wage-and-hour litigation.” source: NRA

Rita St. Clair Honored with ASID Lifetime Achievement Award The Maryland chapter of American Society of Interior Designers honored Rita St. Clair at their annual gala: “A Legacy of Elegance!” The event was held at Baltimore’s Westminster Hall where members and guests enjoyed an evening of food, music, silent auctions and entertainment. Denise Koch was the mistress of ceremonies. During the evening’s ceremony Rita St. Clair was recognized for her contribution to the establishment of the ASID organization, her past presidency at ASID and her numerous accomplishments in the world of design. Many friends and colleagues were present to honor St. Clair: Edward Pitts (founder of David Edward) and Senator Barbara Mikulski (via message) just to name a few. Mayor Stephanie

Rawlings-Blake sent a video message praising and thanking Rita for her contributions to Baltimore as a designer and business leader. Ms. St. Clair spoke to the group about the evolution of design, the importance of art in design and the direction designers should take moving forward. Following her speech, ASID 2015-2016 president Norbert Young presented her with the Lifetime Achievement award and a book documenting her many achievements in the design industry.

NRA Praises Passage of the Protecting Affordable Coverage for Employees Act The National Restaurant Association praised the House and Senate passage of the Protecting Affordable Coverage for Employees (PACE) Act in both the House and Senate, which would protect small businesses and their employees by allowing states to maintain the definition of small group markets under the Affordable Care Act. “We thank the House and the Senate for working together to pass this important bipartisan legislation that ensures America’s small

businesses will be free from sweeping premium increases that could severely impact their bottom line while at the same time increase the cost of insurance for their employees. “With over 90 percent of America’s restaurants independently or franchisee owned, the PACE Act will help these small businesses and their employees avoid disruption and loss of insurance plan options. With the passage of PACE, states will now have the flexibility to make and implement decisions regarding the size of the market and employers will have much needed time to communicate information and enroll their employees. “We look forward to the President’s swift signage of this legislation which would benefit over one million employees in our industry, tens of thousands of food service establishments, and many more other small businesses across the country.” source: Angelo Amador, Senior Vice President of Labor and Workforce Policy and Regulatory Counsel, National Restaurant Association

And Yes, Sometimes You Get Recognized … Rasika Receives Trip Advisor Honor Knightsbridge Restaurant Group has announced thatTrip Advisor, has named their Traveler’s Choice restaurant list of the Best Fine Dining-United States for 2015 and Ashok Bajaj’s four-star Rasika placed at #25. “This is a top honor for Rasika and we are in very fine company on Trip Advisor’s 2015 list,” states Ashok Bajaj. “We recently renovated Rasika to keep it jewellike and fresh for showcasing James Beard award-winning chef Vikram Sunderam’s modern Indian fare. October has been an exceptional month for us being recognized among the 10 Ten Best Restaurants in Washington at #2,

in The Washington Post’s 2015 Fall Dining Guide and now Trip Advisor, we are so pleased and grateful.”

Culturetrip.com Names Carmello’s A Top 10 Best Restaurant Carmello’s was named one of the 10 best restaurants in Historic Manassas, Va. by culturetrip.com, a global website that highlights cultural art, food and travel around the world and in the U.S. www. carmellos.com Culturetrip.com is a global platform for local culture. The site’s audience has grown to nearly 2,000,000 monthly readers in two years, with a large following of about 500,000 people across social

Carmello’s staff with owner, Alice Pires, (4th from left). media channels. Hailing from all corners of the globe, readers browse the wealth of local and global cultural recommendations and knowledge. Culturetrip.com was the winner of the United Kingdom Website of the Year Award for Arts and Culture and named one of 25 United Kingdom Tech Companies to Watch as well

photo: courtesy of Carmello’s

as named a Top Travel and Arts Site by The Guardian/The Times in 2012. “We’re excited to be part of CultureTrips’ Historic Manassas round-up, and honored to be among some of the best restaurants in town,” said Alice Pires, owner of Carmello’s and Monza of Old Town Manassas, Va.

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B BOB BROWN SAYS ... Pre-Shifts: Making the Most of the Most Important 15 Minutes

re your preshifts bland and boring? Too many managers suffer the common pitfalls of struggling presenters — zero planning, data dumping, telling rather than showing, lackluster audience interaction and the absence of clear

expectations. The result is participants who endure rather than engage in this critical piece of time real estate. Ramp up your preshifts:

Think Like a Rock Star BY BOB BROWN

Do you think Elton John jumps on stage without

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an arduous sound check? Hardly. Consider your stage. Is it built to captivate or filled with attentiondiverting kitchen clang and dining room din? Create a comfortable learning environment in a quiet corner or private room. Then, position yourself in a command position.

Stop Asking, “How’s Everyone?” This closed-ended question is guaranteed to get a begrudging “fine” response. You can make it fun like my mentor did with, “Ladies and gentleman, boys and girls, welcome to another fun day at the Yippee Kai-Yah Café.” Brighten things up. Open the hearts and minds of your audience.

Preview the Positive “You’ll make an extra 50 bucks if you tune into today’s lesson on food storytelling,” will inspire the troops to listen. Every great presenter is a master of the “what’s in it for me.”

Get Relevant Too many meetings are mindnumbing data dumps. Make the connection between a wind chill of 10 below and the tomato fennel soup. Develop a strategic game plan based on guest demographics, days of the week, current events, seasonal items, special parties and the weather.

Lead a Discussion “How’d it go last night?” is a favorite dead-end question managers ask. Or, “Any questions or concerns?” has servers huddling down as if to say, “The first jerk that prolongs this agony will pay!” Become a master opened-ended question asker. “What’s one thing that was difficult about delivering the guided tour of the menu last night?”

Stop Telling and Start Showing “Tonight I want you to sell more appetizers,” was a directive I remember as a rookie waiter. I followed orders and asked guests,

“Would you like an appetizer?” and got, “No, I’m saving room for dessert!” Don’t tell. Demonstrate. Develop curriculum-based training. Create a list of topics and build mini-training modules. For instance, discuss and demonstrate how to use the “airplane landing technique” to deliver dishes, how to avoid “yes/ no” questions, give guided tours, or make hello special.

Get Interesting with Food The daily special presentation is another problem child. Final plates are presented with jargonladen culinary speak, “Here is our Barramundi served atop tapenade mashed with baby turnips.” Huh? Deliver the “raw, prepped, final” food show. Display a whole Barramundi from Western Australia with clear eyes, red gills, and bounce-back flesh. Lay out the olives, capers, anchovies, and olive oil to show how tapenade is made. Pass around the baby turnips. The sight, sound, smell, taste and story of a dish super charges learning.

Be Upfront about Coaching Next, ensure success with on-thefloor follow up. “Ladies, and gentleman, I’ll be out there tonight to support you and offer feedback on today’s lessons. You’ll have less stress and stop saying to yourself, “I feel like a babysitter.” Your artful execution is guaranteed to boost morale and improve performance — and make the most of the most valuable 15 minutes of your day. Bob Brown, president of Bob Brown Service Solutions, www.bobbrownss.com, pioneered Marriott’s Service Excellence Program and works internationally with prestigious hotels such as Burj Al Arab in Dubai. He has appeared on the Food Network, is author of bestselling The Little Brown Book of Restaurant Success. Contact Bob for local workshops and executive retreats at 571246-2944. ©2014

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WORKING IN AMERICA

Spike Mendelsohn, a Proper World Citizen By Becki L. Young

hef Spike Mendelsohn doesn’t hesitate when I ask him about the contributions that immigrants have made to the U.S. restaurant industry. Acknowledging the “working fleet of immigrants [that] support all of America’s palate,” he applauds the way that immigrants are helping drive the way we value food in this country. In his opinion, “immigrant farmers are bringing a wealth of knowledge, helping us discover new ways of farming, and leading the way regarding the importance of food.” Chef Mendelsohn has been thinking a lot about sustainable agriculture these days. Appointed by Mayor Muriel Bowser to the Food Policy Council, which supports sustainable agriculture in DC, Chef Mendelsohn is focused on issues like promoting food access, food sustainability, and a local food economy including non-mainstream producers, in the District. He has been working with the international relief organization CARE to head up chef and advocacy learning tours, and has traveled to Peru and Mozambique to work on replenishing and protecting fisheries. As part of the US State Department’s Culinary Diplomatic Corps (in which chefs from across the country cook for visiting dignitaries, and participate in public diplomacy programs that engage foreign audiences abroad as well as those traveling to the US) he has visited Saudi Arabia and Italy to share his unique culinary style. He recently returned from Expo 2015 in Milan, where the theme is “Feeding the Planet, Energy for Life” and the participant countries are involved in a lively discussion on shaping the world’s food system. As Chef Mendelsohn described to me, the Expo is “like the Olympics” — a World Fair or Universal Exposition held every five years or so in a

different corner of the world. Spike Mendelsohn’s own first experience as an immigrant, in fact, was at the 1992 Expo in Seville, Spain. The theme that year was “Discovery” and the young Spike (then about 12-years-old) moved to Spain with his extended family (about 30 in all) from Montreal, to operate a number of foodservice venues at the Expo — including an Italian restaurant, a Baskin Robbins, a Colombo Yogurt, and a burger restaurant called Yankee Stadium. Spike and his sister attended an international school during the week, and worked with their family at the Expo on the weekends. Expo 1992 was not the Mendelsohn family’s first foray into the restaurant business; the “big Greek restaurant family” has been in the business in Canada for years and still operates many well-known restaurants in Montreal including one where Celine Dion is a partner with his cousin Chris Ann Nakis in Schwartz’s Deli which serves the most famous deli sandwich in Montreal. Spike’s parents are first generation Canadians and according to him his great grandfather “jumped off a boat and swam to Montreal” where he began working in a creamery, laying the foundations for this future family of restaurateurs. In Spain the outgoing Spike made new friends easily, learned the language fluently, and by the time the family left Spain for St. Petersburg, Fla. three years later, he had become “a proper Spaniard.” Though he experienced a bit of culture shock in his new adopted homeland, Spike adjusted to American life without much trouble. The Mendelsohn family received their green cards through their investment in the US restaurant industry, and their creation of jobs for US workers. Mendelsohn has lived and traveled in many countries (including France, Luxembourg and Vietnam) and his cooking today is

a mix of all of these influences. His first two US restaurants — Good Stuff Eatery and We, The Pizza — are unquestionably “American” while his latest venture, Capitol Hill’s Béarnaise, draws upon his French Canadian roots. When I spoke with Chef Mendelsohn he was in Miami, opening three new outlets in The Hall Hotel — the hotel’s main restaurant Sunny’s, a beer garden called Campton Yards, and a cocktail lounge called Holiday’s. With Chef Mendelsohn’s boundless energy these will surely not be the last additions to his restaurant empire — we can expect much more to come from this culinary citizen of the world! Becki L. Young, co-founder of Hammond Young Immigration, is a business immigration attorney with 20 years of experience in the field. She has represented more than 100 of the world’s most prominent

hotels and restaurants, and facilitated the sponsorship of foreign professionals, trainees, interns and individuals of “extraordinary ability.” Ms. Young is an active member of the American Immigration Lawyers Association. She can be reached at 301-917-6900 or byoung@hyimmigration.com.

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ADVERTISER SPOTLIGHT

What’s Happening to the Grout in Your Kitchen? by Michael Birchenall

n my days of food and beverage operations in hotels, I never had a kitchen floor I was happy with in appearance or longevity. The quarry tile was usually fine, but the grout was always a mess … gaps, embedded dirt and just not what I expected or wanted. When I heard that Stuart Dean might have an

answer to the problems inherent in kitchen flooring, I asked to meet with Joseph Gargiulo, the Regional Vice President, General Manager. He started off right away with the weakest link … the grout. It just can’t stand up to the kitchen conditions whether it be grease, chemicals or just foot traffic. Then he talked to me about the Marcoat Epoxy Grout Floor System.

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The breakthrough product has been proven in the field to stand up to the rigors of daily wear and tear of a high performance restaurant kitchen. The Marcoat Epoxy Grout Floor System is a replacement for sanded grout and eliminates the grout corrosion problem for the long term. Marcoat addresses the Stuart Dean grout issues on cook lines, Joseph Gargiulo prep lines, bar backsides, Anthony Lombardo, The 5826 Seminary Rd walk-in coolers and other Hamilton, and Joseph Falls Church VA important kitchen areas. Gargiulo, Stuart Dean 703-578-1885 This product eliminates pockets in traditional grout thermoset epoxy, is where food particles, liquid and impervious to heat or water and grease can accumulate and cause will not affect its chemical-resistant health hazards. It is impervious properties. The thermoset epoxy to oleic acid and enzyme cleaners creates an extremely strong adhesive that are present in the kitchen grout that prevents the traditional environment, while also protecting breakdown by acids, harsh cleaners tile from breaking and chipping. and everyday wear and tear of Additionally, its special formulation commercial kitchen floors. The result is impervious against mold and is a grout surface that is guaranteed to mildew. last for 10+ years. Marcoat has been used as a The combination of the Marcoat solution in the hotel and restaurant ES, which is designed for high heat, industry for the last several years. grease and water, and GS, designed The product is NSF-certified for for coolers and dry areas, provides the use in the foodservice industry; unmatched durability for the lowest designed to be a long-lasting long term cost and is ideal for solution in the restoration and remodels and new construction. new construction of restaurant At the end, it all sounded great. kitchens. Marcoat Epoxy has shown But where could I see the Marcoat no evidence of product failure, floor in use. I had just looked at breakdown or corrosion. It is the floor in a new installation and holding strength, not sinking and all floors look fine before they are retaining its waterproof seal. placed into use. The advanced Marcoat Epoxy Grout Without hesitation Joe said, “We flooring system by Stuart Dean offers can see the kitchen floors at The overnight restoration and double Hamilton in Washington.” OK, I the grout performance in high-traffic was all in to visit the four-yearcommercial stone and tile floors. old Hamilton run by the Clyde’s The system includes Marcoat ES Restaurant Group. We met executive (Extreme Service) and GS (General chef Anthony Lombardo in the Service) to create the most costkitchen on a weekday and I was effective, long-term solution for convinced them moment I walked commercial kitchens and other in the kitchen. Four years later and tile floors. The combination of the kitchen looked immaculate. both products in a single kitchen Brand new. Indeed it had held up to installation will have unmatched the test. Marcoat isn’t cheap. It’s an resistance to mold, mildew and investment that pays off in the job it acids, and will not emit VOCs does and the repairs and flooring during or after installation. issues that won’t come. Marcoat ES cures rapidly to a

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INSIDE A RESTAURATEUR’S WORLD

The Power of Words

n the past two weeks, because I’d greet each I’ve had no less than table with some variation six strangers introduce of “Welcome. May I bring themselves to me and you one of our signature relate what they were cocktails, wine or perhaps going to do for me. Each a glass of Champagne? time they said, “Hi, my We’re featuring Moet Brut name is ____ and I’ll be this week.” Ever had a your server.” Each time I table drinking champagne couldn’t stop myself from that wasn’t having a good BY MICHAEL STERNBERG responding, “Thanks for time? clearing that up. I was wondering what you were doing at “Everything is good.” … our table.” In answer to the guest’s question Seriously, we understand how of “What do you recommend,” restaurants work. I am the customer the second worst answer is “It’s all and you are the server. Only thing good.” Of course it is. Why else sillier than thinking I’m not smart would it be on the menu? The real enough to figure out why you are at question being asked is “What the table is when you say “… and are the items on this menu that I I’ll be taking care of you.” Really? simply must try and that will make Is this just a one-night thing or me want to come back often?” If will you be taking me to my doctor your team doesn’t have an answer appointment tomorrow? Taking care ready, they are missing a huge sales of me is a big responsibility. Are you opportunity. A friend, who worked sure you are up to it? at Atlanta’s famous Buckhead Diner, Great restaurateurs make proper approached his tables with, “I’ve semantics a priority and so should already placed an order for you you. Thoughtful, non-mechanical for our Chocolate Banana Cream greetings, follow-up questions and Pie. Now let’s talk about dinner.” knowledgeable suggestions make In doing so, he was sending a very the difference between average clear message of expertise in that restaurant visits and experiences he knew what was good and what that bring guests back. Your team shouldn’t be missed. represents your restaurant by The single worst answer is “I don’t their words and actions. The best know. I’m a vegetarian.” What does restaurants make sure that all the that have to do with anything? The good things that are done aren’t guest doesn’t care about your dietary undermined by poor use of words. restrictions. She wants to know what to eat. The corollary response is, “I don’t Some Examples? know. I’m new here.” Owners and “Can I get you something to managers, this is on you. Make drink?” … sure your servers know the menu Guaranteed to be answered with before you put them on the floor. I “Water, please” which not only know it’s expensive to have the staff reduces sales, but makes the guest sampling your menu but it’s more experience less enjoyable. Who expensive for them not to sell the is going to have a more enjoyable fabulous lamb dish because they meal? Is it the person drinking didn’t know about it. As for your water or the one enjoying a selection vegetarian servers, they don’t have from your carefully crafted beverage to eat meat to know what the pork program? chops look like or that guests love In my waiter days, I always led them. Even vegans can ask their the service team in Champagne sales

fellow team members about their favorite items to sell and make recommendations based on the information they receive. “Is everything OK?” … Why would you want to emphasize that the meal was OK? OK is not good and it’s certainly not great. More importantly, ok does not engender return visits. Only an answer of great creates return visits. In my steakhouses, the proper question to ask was “Is your steak prepared properly for you?” because the answer was most commonly “It’s perfect!” and then we had the guest themselves reinforcing that they had a perfect meal. It doesn’t get much better than perfect, especially when guests are describing it that way themselves. There are dozens of ways that tableside semantics can be

undermining the guest’s dining experience. Think about how your guests are engaged from the moment they enter your premises. Are you providing a warm, appealing atmosphere or are you treating your guests as a transaction? Semantics are tremendously important in creating the atmosphere that you desire. I’ll share more examples and techniques in the near future. Michael Sternberg is an awardwinning sr. executive with expertise in a wide scope of foodservice venues including restaurants, hotels, stadiums, arenas and airports ranging from full-service to grab & go operations. As CEO of Sternberg Hospitality, a full-service restaurant and hospitality consultancy, he recently completed assignments for the U.S. Navy, the University of Georgia, and Hilton Meadowlands. Michael can be reached at michael@sternberghospitality. com or 703-298-2706.

14 n NOVEMber 2015

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FoodService Monthly

Deadline Extended to November 13

NRAEF’S Faces of Diversity and Restaurant Neighbor Awards: Applicants Needed

s Foodservice Monthly was going to press, the National Restaurant Association Educational Foundation announced it was extending the deadline for applicants to November 13 for its Faces of Diversity and Restaurant Neighbor awards.

Restaurant Neighbor Award … Celebrating Community Service Restaurants demonstrate an unwavering commitment to their communities in good times and bad. Perhaps no other industry has deeper community roots. In large and small communities, people turn to restaurants each day for sustenance, support and socialization – and restaurants give back to their communities, improving the quality of life for all they serve.

Each year, a small business, a mid-size restaurant company and a large/national chain each receive $5,000 to support a favorite charity or community project. One person receives the Cornerstone Humanitarian award. Go to www. nraef.org and download the application or contact directly your state association.

Faces of Diversity Award … Realizing the American Dream The NRAEF Faces of Diversity Award promotes the importance of diversity and inclusion by raising awareness about the important role restaurants play in providing a ladder of opportunity for millions of Americans who have realized the American Dream through hard work and determination. The restaurant and foodservice

The 2015 NRAEF Awards Gala was held at the Ronald Reagan Building in Washington. industry is one of the most diverse in the United States. It employs more minority managers than any other industry. Women represent 55 percent of the restaurant workforce, and more than a fourth of all foodservice managers are foreign-born. Each year, three winners are selected for this award and they receive an all-expense-paid trip to

DC for an awards dinner in April 2016 and a $2,500 scholarship is made in their honor. Also, if a winner is selected from our region, the state association will receive a $2,500 scholarship matching grant. Once again, go to www.nraef. org and download the application or contact directly your state association.

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NOVEMber 2015 n 15

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ASSOCIATION NEWS OCHMRA by Susan Jones, OCHMRA Executive Director

Hospitality Highlights • Welcome to this side of the bridge, F. A. Taylor & Son, who opened a new office in Salisbury. Matt Taylor will be managing the new location. • Congrats to MAD Engineering, who celebrated their 35th Anniversary at one of their projects, Shipwreck Cove. • Congratulations to Adams Radio Group, who signed on “Your Country K107-7” to the Delmarva market. • Welcome back to Gene Rutzler, who is joining Touch of Italy and Holiday Inn Conference Center. • Congratulations on the birth of Finlay Patrick Greenwood, OCHMRA’s own Donna

Greenwood’s new grandson! • Welcome Joanne Shriner, formerly of the MD Coast Dispatch, to her new position at Ocean City Rec & Parks as the new marketing coordinator. • Congrats to Marisa Kossakowski, Ocean City Convention Center, on her engagement to Matt Penrose. • Welcome to Claire Almand, who is the new Worcester County Tourism Social Media Coordinator. • Welcome, Lisa Mitchell, to Mike’s Carpet Connection, Window Treatment Specialist.

Past President Spotlight, Stan Kahn 1992-1993 Stan was born in Winthrop, Mass. When he was six years old, the youngest of four boys, his family

moved to Lakeland, Fla. His father owned and operated The Market Bar and Restaurant, which included 16 rooms on the second floor, in Plant City, Fla. After graduation from Admiral Farragut Academy in St. Petersburg, and the University of Florida in Gainesville, Stan joined the Naval Reserve. After he returned from Vietnam, he moved to Miami and began his career in the hotel business at the Americana Hotel on Miami Beach. He and his wife, Veronica, moved to Orlando with Hyatt Hotels and four years later he accepted a position with Marriott Food Service at the Carousel Hotel. Kahn’s son Paul, was born while they lived at the Carousel. Soon after he moved to Ocean City, Stan got involved with the community. He was president of the Ocean City Chamber of Commerce, Ocean City Hotel-Motel-Restaurant

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Association, Maryland Tourism Council and Ocean City/ Berlin Rotary Club; He has served on the board of the Red Cross, Beth Israel Synagogue, Ocean City Paramedics, Wor-Wic Community College and the Maryland Hotel and Motel Association. He was vice-chairman of the Atlantic General Hospital Foundation and Leader of Den 7 of Cub Scout Pack 261. In 1985, Dr. Leonard Berger was considering buying the Sheraton. He was going to build meeting space and needed someone who had a proven sales record. Stan worked for him for 16 years. He moved to DC with Hospitality Partners, and the two remained friends. Michael wanted to move back to the area and his company, bought the Carousel. Stan became part of the package. Stan retired from the Carousel Hotel, January 1, 2015.

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16 n NOVEMber 2015

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FoodService Monthly

International Chefs Day Brings Toques and Kids Together for Healthy Eating

ctober 20 was International Chefs Day. Every year over 10 million chefs affiliated with 103 member associations through Worldchefs, use the day to engage in charitable activities in their immediate communities, providing exposure to the chefs vocation and to honor the profession. Each year Worldchefs choose a theme for the day, to align activities and drive synergized awareness. In 2015 the theme was Healthy Kids in support of the Nestlé Professional

Healthy Future partnership. Five chefs from the Nation’s Capital Chefs Association met at Spring Hill Elementary School in McLean, Va. to meet with 150 plus eager fourth graders. The time with the kids included both the lectures and demos. Chef Hengst spoke to the fourth graders about Farm-to-Table Initiatives. A show of hands revealed that a large majority of the children had been to Silver Diner. In the

question and answer period, they raised questions about the lack of vegetables on the McDonald’s menus. Roy Cargiulo of Keany Produce spoke about the seven colors (red, yellow, blue, orange, purple, deep red, green) of healthy foods. He discussed each color and showed the children examples of each and discussed the nutrients that help make you healthy.

Apples and Grapes 2) Blueberry Banana Smoothie and 3) Vegetable Quesadilla. There were six stations that demoed a recipe in front of the kids. Participating chefs included: Chris Britton: Nestle Ype Von Hengst: Silver Diner Roy Cargiulo: Keany Produce Jack Batten: ACF Kathy Phung: Teddy and the Bully Bar

The chefs prepared three recipes: 1) Cabbage Slaw with

Kathy Phung with Teddy and the Bully shows the fourth graders how to make cabbage slaw with grapes and apples.

Christopher Britton, corporate executive chef for Nestle, talks to 150 plus fourth graders about International Chefs Day.

Ype Von Hengst makes a Blueberry Banana smoothie. How many of you have been to the Silver Diner?

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18 n NOVEMber 2015

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ASSOCIATION NEWS NCCA

‘Plus Est En Vous’ … Consider Entering an ACF Approved Culinary Competition by Elena M. Clement (CEPC, AAC) Executive Director NCCA

ooks and chefs have different things that drive them. Some are driven by the adrenaline they get by working the line on a busy night and others are driven by the adrenaline they get from competing in culinary competitions. According to the American Culinary Federation, “Competitions play a vital role in culinary arts as they continually raise the standards of culinary excellence. There is no better way for a culinarian to hone their craft than by putting their skills and knowledge to the test in a competitive format.” ACF approved culinary competitions are also an excellent way to earn continuing education hours that can be used for certification or recertification. Although competition is not for everyone, it can certainly be a

tool for personal and professional growth. The camaraderie and friendships that can develop from competitions is priceless. If nothing else, the networking opportunity that is offered at competitions is amazing. I have made friends all over the country through ACF competitions. Nation’s Capital Chefs Association (NCCA) member Chef Tim Recher, CEC told me, “I would say that competing is a great way for young cooks to learn the proper techniques. You learn to be better cooks by doing things right, not just getting it done before the ticket is too long.” Did you know that when Emeril Lagasse was at Johnson & Wales University he was on the culinary competition team? Without the ACF competitions there would be no Food Network, no Iron Chef, no Chopped, No Food Network Star. I personally have 31 medals from

ACF competitions and each and every one of them was a learning experience.

Where to Begin The first suggestion would be to review the Culinary Competition Manual on the ACF website www.acfchefs.org/ACF/ Events/Competitions/ACF/Events/ Competitions Next, find a mentor, someone that has competed in the past and is willing to share knowledge with you! Create a menu or a dish to match the category or categories you are interested in. There are both sweet and savory categories. Practice, practice, practice and get feedback from your mentor. The more you practice, the more refined the dish becomes and the less nervous you will be during the actual competition. Finally, register for an upcoming ACF approved culinary competition.

You’ll never know if it is for you until you give it a shot! NCCA and Greater Baltimore Chapter recently co-hosted an ACF and WACS (World Association of Chefs Societies) approved culinary competition at Stratford University, Alexandria. The twoday competition had 17 entries; 10 professional entries and 7 student entries. Eleven of these entries earned medals. Many of these competitors were “first timers” and two of those were students that garnered GOLD medals for their efforts! If you have never competed, it is never too late to start…and everyone has to start somewhere! As the ACF National Chef of the Year, Derrick D. Davenport, CEC, CEPC, MBA, would say, “plus est en vous”, meaning “there is more in you” so go read the competition manual and get started!

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FOOD SMARTS

Let’s Talk Catering and Food Safety … For Real

lain and simple … I to throw you off your am always impressed course. One has to be by successful catered able to have standard events. It looks like operating procedures in magic. The caterers are place and be able to think capable of taking any site or react quickly to solve and transforming it into a an unexpected problem. successful and happy event Technology needs to be whether it be in a church, used as well as manpower hall, mall, barn or even a to ensure a safe event. No by Juliet Bodinetz plain field in the countryside. matter where in the flow I had the opportunity to of food, contamination work a catered event fundraiser for still always needs to be prevented. about 700 people recently. Thermometers must be used to Besides the obvious difficult, ensure food is held at proper physical exertion, I was amazed how temperatures before transportation a site can be completely transformed as well as upon arrival and during to become a successful event. The holding. Bacteria can multiply too logistics involved down to the quickly in the Temperature Danger smallest details are incredible … set Zone (41°F-135°F). Cold food must up serving stations, have garbage be kept at 41°F or lower and hot cans available, table decorations, food at 135°F or higher. The only serving pans; even down to providing way to know is with a thermometer. napkins and salt and pepper shakers. You have to have the right I helped the executive chef set up equipment capable of keeping hot one of the serving tables and not food hot and cold food cold. You only did we have to worry about the have to be in compliance with your decorations on the table and table local jurisdiction. One county in cloths, but also I couldn’t believe Maryland is asking that you not how organized they were. Already use chafing dishes with canned on their list was serving utensils heat (Sterno) to keep food hot if for each food item plus extras in located inside a building. You can case any dropped on the floor. I use chafing dishes and sternos to was so impressed by all the lists to keep food offsite, but if in a building coordinate this event. they are requesting that you have This particular event had prepared electrical hot and cold holding units food earlier at their offsite kitchen with sneeze guards to serve the but they also set up a satellite food. If you don’t want to use and kitchen to cook on site. This meant monitor temperature control for the they brought the kitchen with them safety of the food, you can use time and they had rented three Vulcan control and make sure you discard stoves/ovens and two large warming the food at four hours. If you use units as well as refrigerators and a time control for the safety of the refrigerated truck. food, please make sure you label Despite caterers having great it with the correct discard time for passion to coordinate these your staff or your guests to follow. memorable and meaningful events, You can cook and hold the food safety must always be at the foods at the right temperatures forefront as well as needing to be in but you still have to monitor that compliance with the local or state your staff practice good personal regulatory agencies. hygiene! Servers and kitchen staff Catering and working in a need to have their hair tied back. restaurant has always been like Handwashing is always the most “showtime” to me. You never know important thing. For this reason, what will be thrown your way handwashing stations need to be

Food Safety practices and rules never change. One must avoid the three types of contamination — biological, chemical and physical — by 1) controlling time and temperature, 2) avoiding cross contamination, 3) practicing good personal hygiene and 4) practicing good cleaning and sanitizing practices. provided where they are easily accessible and also in compliance with your local jurisdiction. Some caterers have told me that some jurisdictions require hand washing be kept available at each serving station.

Bottom Line Food Safety practices and rules never change. One must avoid the three types of contamination — biological, chemical and physical — by 1) controlling time and temperature, 2) avoiding cross contamination, 3) practicing good personal hygiene and 4) practicing

good cleaning and sanitizing practices. That is the variable that must never change no matter what is thrown your way at an event. Juliet Bodinetz is executive director of Bilingual Hospitality Training Solutions and has over 25 years industry and training experience. Her team of instructors specialize in food safety, alcohol training and ServSafe training in English or Spanish and writing HACCP Plans in the Baltimore and Washington D.C. Metro Area. www.bilingualhospitality.com, juliet@bilingualhospitality. com or 443-838-7561. For Latest Food Safety Tips: Become a Fan on Facebook or Twitter: @BHTS

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The Virginia Food and Beverage Expo: A Trade Show for the Specialty Food and Beverage Industry an EXTENSION of your kitchen

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he Virginia Department of Agriculture and Consumer Services (VDACS) once again presents the Virginia Food and Beverage Expo in Richmond on March 23, 2016 at the Greater Richmond Convention Center. The Virginia Food and Beverage Expo is a unique marketplace that connects food and beverage buyers directly with the best of Virginia food and beverage products. Many of the products I always look for Mike Hutt to already have a huge following, tell the good Va. seafood story. while others are brand new to the marketplace and are on the verge of becoming the next big buy of the season. The show coincides with the special Richmond issue in March covering the incredible growth of the market as a food and beverage destination. The Expo is open exclusively to buyers and features hundreds of culinary creations and specialty dishes made in Virginia that are properly packaged and labeled. Each year the foodservice sector keeps growing as chefs and restaurateurs look to find the unique item that Look for Sarah Cohen of Route 11 potato chips. will distinguish them from their competitors. The Expo is convenient, one-stop shopping and will be held at the Greater Richmond Convention Center in downtown Richmond, providing easy access to area hotels, Interstates, Richmond International Airport, Amtrak and bus stations. Retailers, wholesalers, distributors, foodservice representatives and those in search of private label brands are sure to walk away pleased after placing orders on the show floor. The show is not open to the public and there is no cost to attend. Virginia specialty foods and beverages have earned exceptional The Suarez family brought reviews from celebrity chefs, their tortilla chips to the 2014 Expo. restaurateurs, and gourmet food editors, in addition to major retail, grocery and specialty buyers. The Virginia Food and Beverage Expo is only held every other year, providing buyers with a true taste of the latest and greatest products in the marketplace.

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NOVEMber 2015 n 21

FOODSERVICE LAW MATTERS

Do You Let the Dogs In?

patron appears at inquiry, however, must be your restaurant with limited to requesting the a chimpanzee and following information: wants to enter and 1. Whether the animal is dine. You tell him you have required because of the a strict “No Pets” policy individual’s disability; and you are not sure how 2. The function or purpose the health department of the animal, including will feel about animals the task or work the in a food and hospitality animal has been trained to BY ANDREW KLINE establishment. The patron perform; says the chimp, named 3. Whether the animal Mugsy, is a service animal. What do meets the definition of a service you do? animal provided in the ADA and In examining these issues, one D.C. Act; and must consider the Americans with 4. Whether the animal is house broken. Disabilities Act (ADA) as well as the Owners and employees are not law of the state or territory where permitted to ask any additional the restaurant is located. In the questions and are not permitted to ask District, the relevant law is the D.C. the individual for any documentation Service Animals Access Amendment of the individual’s medical condition Act of 2012 (“D.C. Act”). Local or disability. Similarly, employees may restaurants need to be aware of the not insist on any proof of certification rules set by both laws, and should before permitting a service animal train front of the house employees to accompany the person with a on how to deal with any animals disability. that are brought into the restaurant. The following is a non-exhaustive The ADA defines a service animal list of the types of tasks that a service as any guide dog, signal dog or animal may be trained to perform: other animal individually trained to • Assisting individuals who are provide assistance to an individual blind or have low vision with a disability. The D.C. Act • Alerting individuals who are deaf defines service animal as an animal, or hard of hearing to the presence including a guide dog, trained or of people or sounds; in training to assist a person who • Pulling a wheelchair; meets the definition of persons with • Assisting an individual during a physical or mental disabilities. seizure; Both the ADA and the D.C. • Alerting an individual to the Act confirm that individuals with presence of allergens; physical or mental disabilities have • Retrieving items such as medicine the right to be accompanied by a or a telephone; service animal and cannot be denied • Providing physical support and access because of the service animal. assistance with balance and stability Persons with animals who qualify • Helping persons with psychiatric under these laws cannot be required and neurological disabilities to pay an extra charge for the by preventing or interrupting service animal, but will be liable for impulsive or destructive behaviors. any damage done to the premises or Individuals cannot be facilities by the service animal. discriminated against in any way for Both the ADA and the D.C. Act having a service animal. Once an specify that when an owner or individual and their service animal employee seeks to determine about are permitted into the establishment, whether or not an animal qualifies the animal must be permitted to as a service animal, they may make accompany the individual to all a “reasonable inquiry.” Such an areas of the facility normally open

to customers. Similarly, individuals with service animals may not be segregated from other customers. A restaurant may exclude a service animal if the animal barks, growls, acts out of control or poses a direct threat to the health or safety of other customers. Additionally, the service animal is the sole responsibility of the individual accompanied by the animal. Restaurants and other establishments are not required to provide food, water or care for the animal. Neither the ADA nor the D.C. Act protect animals whose purpose

is to serve as a crime deterrent or that serves solely as a companion. Certifications that an animal is an emotional support animal have no legal significance. Restaurateurs should be very careful about the questions asked of any individuals seeking to enter an establishment with an animal. Violations of the ADA can result in injunctive relief, damages and attorneys’ fees. Andrew J. Kline is a principal in the Veritas Law Firm. akline@theveritaslawfirm. com 202-686-7600.

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22 n NOVEMber 2015

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WHINING ’N DINING

Nacho Mama’s Will Stay in Canton

riginally I had in this “We’ve been on the month’s column a square for more than 20 WHATUPWIDDAT years,” said McCusker. regarding the news “Having to leave our home buzzing around Canton doesn’t feel right to me, that Nacho Mama’s our staff or our long-term Mexican Restaurant loyal guests. Being able to was involved in a lease stay where we are and do dispute that might force the what we do is cause for popular eatery to leave its celebration.” by RANDI ROM current location. Owners MamasMD.com Jackie McCusker and Phil Gelso had taken to social media to Open for Biz ask customers where they would like The Lord Baltimore Hotel to see them move to … should lease opened LB Sky Bar, a rooftop bar/ negotiations fail. Jackie McCusker’s lounge with sweeping views of late husband Patrick “Scunny” the city. LB Sky Bar will be open McCusker, a strong supporter of the Wednesday through Saturday Canton Community and numerous evenings while weather permits, and charitable causes, and an extremely will then reopen in the spring. The popular figure in the restaurant rooftop bar/lounge seats 60 people. industry, was killed when his bicycle And there’s … this … there will be a crashed with a municipal bus in $25 minimum per person on Friday Ocean City in 2012. and Saturday evenings. A smart casual dress code for LB Sky Bar will As Foodservice Monthly was going be enforced all evenings. Hmmmm. to press, the news came down that LordBaltimoreHotel.com the restaurant will be staying in Canton. A lease signing has taken place, securing the restaurant’s future at their current location at 2907 O’Donnell Street on Canton Square. All parties were committed to coming to agreeable terms on a new lease that would keep the iconic restaurant at its current address. In the last week, McCusker, Gelso and John Koukides worked closely with Sean Flanagan, President of the Canton Community Association, to come to an agreement that was mutually accepted. “Sean’s passion and commitment to Canton and its future was a critical factor,” said McCusker. “He was instrumental in our negotiations and I don’t believe we would have come to terms without his involvement.”

Coming Soon Pratt Street Ale House owners Justin Dvorkin and Don Kelly announced plans to expand their brand concept and will be opening a new 150-seat location Hampden Ale House – on the Avenue at 901 W 36th St in Hampden Hon. Currently, there are three pubs – Pratt Street Alehouse in downtown Baltimore, The Ale House Columbia and Park Tavern in Severna Park. The new spot will feature English-style house beers from Oliver Brewing Company (also owned by Dvorkin and Kelly), burgers and salads and game day fare. And speaking of Oliver Brewing Company – they are moving their headquarters from

the basement of the Pratt Street Ale House to a new facility at 4216 Shannon Drive. To celebrate-they’re having a grand opening party on November 7 where guests can tour the new brewery, learn about the brewing process and enjoy samplers and pints, live bands and food trucks. PrattStreetAleHouse.com A new bike and bike repair shop with a 75-seat restaurant called The HandleBar Café is set to open in December at 511 S Caroline St in an old warehouse in Fells Point. Owned by biking champion Marla Streb and her husband Mark, this bike bar recently received its liquor license and will be offering pizza, burritos and breakfast. They’ll also have delivery in the neighborhood via – what else? Cargo bikes! HandleBarCafe.com

lot’s ‘o buzz about the new food halls opening in B-town. Whitehall Mill in Hampden and R. House in Remington are taking shape but the first to emerge is the 15,000-squarefoot Mt. Vernon Marketplace that opened on October 14. Vendors include Edible Flavors Bakery, The Local Oyster, Pinch Dumplings, The Big Bean Theory, Cultured, Taps Fill Station. MtVernonMarketplace.com

One of B-town’s fave game-day hangouts to cheer on the O’s and Ravens – The Camden Pub located at 647 W Pratt St, is for sale. The owner is reportedly retiring. CamdenPub.com

I had a chance to visit the under construction R-House in Remington. Located in the old Anderson Automotive building at Remington Ave. and 29th St., the 50,000-squarefoot space created by the Seawall Development Company, will give 10 chefs a platform to launch new restaurant ideas in the form of micro-restaurants and will offer additional kitchen space for various pop-up concepts. Chefs don’t have the overhead they’d have with a “standard’ restaurant and R-House will take care of the front and back of house. It’s a smart-very cool concept. RHouseBaltimore.com WhitehallMillBaltimore.com

Closed and Opened

Get Yer Irish On!

If ya wanna know anything, just go to Facebook! Tapas Adela in Fells Point posted on October 4 that they had closed. In another postthe restaurant said that they were taking over the renovated space at Kali’s Court next to Mezze and the new spot will feature steak, shrimp, martinis and late night dancing on weekends.

The 42nd Annual Maryland Irish Festival is set to take place on November 6-8, 2015 at the Timonium Fairgrounds. Look for plenty of traditional Irish food and drink, internationally recognized musical groups, children’s activities, cultural exhibits from Ireland and a speaker series. IrishFestival.com

All About the Halls and Stalls Food halls that showcase various food stalls – that is! There’s been

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.

Tasty bytes at foodservicemonthly.com

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Harry Hummel, Executive Chef Adam Snyder, Sophia Hummel

Brew House No 16 Opens in 1908 Firehouse

fter a year the alarm sounded. or more of A lot of family BREW HOUSE NO 16 rehabbing effort, time and 813 N CALVERT STREET the 1908 physical work went BALTIMORE Firehouse No 16 into moving the 443-659-4084 in Baltimore’s Mt. concept from design BREWHOUSENO16.COM Vernon neighborhood, to application. Adding Brew House No 16 the fire to Brew House FACEBOOK: has opened as a No 16 is Executive /BREWHOUSENO16 microbrewery, gastro Chef Adam Snyder. TWITTER/INSTAGRAM: pub restaurant with @BREWHOUSENO16 an eye to opening a Dara Bunjon: Dara bakery and a beer Does It – Creative Solutions for the Food Industry offers garden in the building. Son Ian Hummel is the brew master a myriad of services: public relations, social media training and administration, freelance who studied the craft of making beer in Germany and his dad, Harry, writing, marketing and more. Contact Dara Bunjon at 410-486-0339, info@dara-doesthe architect who kept the integrity it.com or visit www.dara-does-it.com, Twitter of the original firehouse with its and Instagram: @daracooks Listen to her mosaic tile walls, firehouse doors Dining Dish radio program on Baltimore and the firemen’s brass poles used Internet Radio. for egress to the fire engines when

NOVEMber 2015 n 23

24 n NOVEMber 2015

FoodService Monthly

The Newsmagazine Foodservice Professionals Rely On

THE LATEST DISH

Westfield Montgomery Adds an Asian Twist on the Dining Terrace

he Dining Terrace of C-C-Changes Westfield Montgomery BlackSalt in Palisades Mall continues to re-opens after completing diversify, with Asian its renovation – to a cuisines for its next two neighborhood eagerly restaurants. B/BOP/Q awaiting its door to reopen Korean Fusion Eatery … The Source recently derives from the traditional reopened its doors after bibimbap Korean food extensive renovation that – but with wraps, tacos by Linda Roth included both the main and bowls (a la Chipotle level lounge and upper and ShopHouse). This level dining room, and a custom will be its first location in the U.S. designed hot pot table for four. (and East Coast) with stores in Los Angeles, San Diego, San Francisco GM Update and Honolulu also in the works. It will open across from Shanghai 66 Jason Richter has been named Innovation Kitchen on the second general manager of Restaurant level. Both are slated for Q4 2015 Associates at the Kennedy Center, openings. overseeing the Roof Terrace Restaurant and KC Café as well as the foodservice operation for banquets. Previously, he was the

Director of Hotel Operations for The Ritz-Carlton, Washington, DC. Internationally recognized Japanese restaurant, Nobu, is slated to open just two blocks east of Georgetown on M Street in DC’s burgeoning West End, on the ground floor of the former American Association of Medical Colleges building, which will be converted to luxury condominiums … Upstate Tavern is planning to open in 16th Street Heights at 4610-12 14th St NW.

Openings Update Union Social opened October 23 in NoMa … American Tandoor at Tysons Corner Center opens October 30 … Matchbox at One Loudoun opens November 16 … Chuy’s Tex-Mex restaurant opens in mid-December where Macaroni Grill on Prince William Parkway in

Woodbridge (Potomac Mills) used to be. It will be their third location in the DC metro area … Dave & Buster’s eat/drink/play, restaurant/ bar/arcade opens December 21 at Springfield Town Center … Milk Bar, Momofuku’s sister bakery, opened on October 23 at CityCenter D.C. … Not Your Average Joe’s plans to open in Reston Town Center by the end of December and in Silver Spring by the end of 1Q 2016. The Dabney is anticipating a late November opening. 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

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26 n NOVEMber 2015

FoodService Monthly

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ASSOCIATION NEWS RAM

Year of Dining Raffle Will Raise Money for Student Culinary Competition

n order to raise money for one of its signature programs, the Restaurant Association of Maryland Education Foundation (RAMEF) has introduced the Year of Dining Raffle. Three lucky winners will win $2,500 in Restaurant Gift Certificates — enough gift certificates to dine out every other week for an entire year.

Wed., N 10 am - ov 11 4 pm

fall pRoduc shoWc t ase N house fall opeNov,14 sat., pm 9 am - 3

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One winner will be chosen from one of three geographic areas — Baltimore City, DC Suburbs, and Annapolis/Eastern Shore. The drawing will be held at the Restaurant Association of Maryland Holiday Party on December 7.

DePalo & SoINnCs.

FOOD SERVICE EQUIPMENT, PAPER AND CHEMICALS DePalo & Sons Logo.indd 1

move on to compete at a National event. The Education Foundation raises the money necessary to host this competition so that students can participate for free.

3/19/2015 1:09:32 PM

9101 Yellow Brick Rd., Suite B • Rosedale, MD 21237 • 410-483-1900 • depalo.com

The Saval family invited friends and associates to a ribbon cutting ceremony in Baltimore to celebrate the expansion of its Deli Brands of America. Baltimore Mayor Stephanie Rawlings-Blake was on hand to congratulate the Savals on the creation of new jobs in Baltimore as well as their investment in the city.

The proceeds from this fundraiser will support the Maryland ProStart Student Invitational (MPSI) which is a state-wide culinary arts, cake decorating and management competition for high school students. At this competition students have the opportunity to win scholarships and potentially

MPSI will be held on March 10, 2016 at the Hyatt Regency Baltimore in Baltimore.

Ticket prices are $25 each, 5 for $100 or 12 for $200. There will be three winners, one from each of the three areas around the state. No matter where you live in Maryland, our list of participating restaurants will meet your needs and will be a terrific prize. To purchase your tickets go to marylandrestaurants.com and click on the Year of Dining image. When you purchase your tickets online you will receive a confirmation email as your ticket receipt.

Nothing goes better at a DBA event than a corned beef or pastrami sandwich from the Corned Beef King Jon Rossler ... I had the pastrami!

FoodService Monthly

NOVEMber 2015 n 27

The Newsmagazine Foodservice Professionals Rely On

FSM PEOPLE RAM Welcomes New Marketing & Events Coordinator: Kimberly Schlosser Kimberly Schlosser has joined the Restaurant Association of Maryland RAM) staff as the new Marketing & Events Coordinator. With an extensive background in event planning and design, Ms. Schlosser will utilize her creativity and expertise to produce RAM events such as the Taste of Maryland Legislative Reception and the Stars of the Industry Awards Gala. Most recently working as a wedding and event designer for Absolutely Perfect Catering, she brings a passion for anything food-related and a love for developing unforgettable events. RAM looks forward to showcasing Kimberly’s flair for design for Maryland’s foodservice industry.

Austin Ginsberg Joins Pearl Dive Oyster Palace as Chef de Cuisine Pearl Dive Oyster Palace is pleased to announce a new chef de cuisine, Austin Ginsberg, who joins the restaurant from its sister establishment, Black’s Bar and Kitchen in Bethesda. Chef Ginsberg has cooked in some of the most highly acclaimed restaurants in the Mid-Atlantic, having worked at Woodberry Kitchen in Baltimore, under James Beard award-winning Chef/owner Spike Gjerde, and at 1789 under Executive Chef Daniel Giusti, where he ran the fish and meat stations, and was eventually promoted to sous chef under Anthony Lombardo. Ginsberg joined Black Restaurant Group in 2014 and his ascension has been swift. Most recently, he was sous chef at Black’s Bar and Kitchen in Bethesda, Md. Where he perfected his whole animal and seafood butchery skills, and enjoyed cultivating relationships with local producers such as Randall Lineback and Even’ Star Farms as well as the many oyster producers with which Black Restaurant Group has strong ties. Since joining Pearl Dive, Ginsberg has worked to add his personal touch to the menu, and recently debuted several new dishes

on the dinner menu, including: Marinated Beet Salad made with pickled local peaches, herb goat cheese, locally grown pea shoots and herbs, red onion, citrus espelette vinaigrette and toasted macadamia nuts ($14) Pan-Roasted Arctic Char with curried fruit relish, house-made lardons, Jerusalem artichoke puree, local greens, celery heart salad and pomegranate vinaigrette ($27) Whole Pig picked and pressed local Pipe Dreams pork that’s been slow roasted and pressed back into the crispy skin, sliced and served porchetta style with house-made Northern Neck Farms apple butter, sautéed shaved Brussels sprouts with house bacon and a pickled Serrano and granny smith apple salad ($27)

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Executive Chef Tim Rowley Appointed Executive Chef at The Wine Kitchen Leesburg Chef Tim Rowley has worked in some of DC’s most notable kitchens, most recently as the executive chef at Room 11, and previously with Chef Fabio Trabocchi at Fiola and Chef Nicholas Stefanelli at Bibiana. The child of a Department of Defense family, Chef Rowley absorbed a multi-cultural upbringing living around the world in Venezuela, Guatemala and Yugoslavia among others, witnessing food cultures and developing an inherent appreciation for the role food plays in the identity of a culture. “I love everything about cooking,” says Chef Rowley. “My culinary style is modern American with Italian influence. I cook what I like to eat, especially fall and winter vegetables. You can prepare them a thousand different ways — they’re endless and so versatile.” Now leading the culinary program at The Wine Kitchen in Leesburg as Executive Chef, Rowley is excited to cook in close proximity to the farmers and wineries with whom he partners, and elevate the epicurean experience in Loudoun County.

Every fall the International Gold Cup is held at Great Meadow. Tailgaters can enter the competition for the best tailgate of the day ... judges this year included Rebecca Cooper, Washington Business Journal; competition coordinator Alessandra Richards for Bendure Communications, Susan Able, EdibleDC; Jai Williams, freelance food writer and photographer, Chris Hiller, Silver Diner “There’s a lot to be excited about at The Wine Kitchen. Its proximity to amazing farms and vineyards is what drew me here. We’re bringing everything in-house to maximize the local agricultural setting,” Rowley continues. “I’m adding many new dishes to exemplify this, including my ‘Grandma Bert’s egg casserole’ for brunch, which my grandmother used to make for the family.”

The Red Hen Promotes Jared Barker to GM and Krystal Cripe to Chef de Cuisine The Red Hen announced the promotion of Jared Barker to general manager and Krystal Cripe to chef de cuisine. Barker and Cripe both

began their tenures at The Red Hen as service director and sous chef respectively when the Bloomingdale neighborhood restaurant opened in April 2013. Barker now leads the restaurant operations, training and education of staff, as General Manager of the 60-seat restaurant. Cripe graduated from the Culinary Institute of America in 2007, where she met chef Mike Friedman. Now chef de cuisine, Cripe works closely with Friedman to make the most of midAtlantic ingredients, developing seasonal dishes and continuing her work on the pastry menu.

28 n NOVEMber 2015

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FoodService Monthly

MODERN BUSINESS SOLUTIONS

Preventing Theft, Shrink and Other Losses How to decrease losses while making your restaurant a better place to work and patronize

catching, and absolutely s a restaurateur, you important, so we read, know that you have and maybe even take the to provide great advice. The one suggestion food, great service, that keeps on coming up, and great ambiance. As and just makes no sense a business person, you these days, or little sense know you need to be at best, is “be there!” The successful financially, or advice is to be in the the rest just do not matter. restaurant, keep your eyes Yes, this is the same by HENRY PERTMAN open, question everything, statement last month’s look under things, move article started with. Last things around, and so on. What this month, we focused on increasing profound suggestion is tantamount sales to improve your bottom line. to, is encouraging restaurateurs to This month, it is about just plain be distrustful and act as if you do making your business better. not trust your management and I read many articles every month staff. Sounds to me like a formula that resemble: Ten ways to decrease for discord and likely more issues, theft in your restaurant, top ways not less. to decrease your shrink, ten things Here is a list of the top five ways to provide better controls in your restaurant, etc. to decrease your shrink and provide better controls: These are eye-catching, mind-

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Treat your employees well, as if they hold your future and the future of your business in their hands. Because they do. Show them respect, provide a wonderful place to work, give them the tools they need to be successful and to successfully move their careers forward within or outside of the organization. Do this, and they will guard your castle as if it was their own. More importantly, they will take good care of each other and of your customers. Now you have set the stage for employees and for customers to keep their eyes and ears out for your success. Shrink will not be a thing of the past, but it surely will be minimized if staff members feel a connection to and responsibility for the business. Make inventory important. Make various employees and managers responsible for their own little areas of ordering, pricing, and counting. Make chefs and sous chefs responsible for utilizing product in a fresh, flavorful and meaningfully timely manner so that you are not overspending and your customers are getting the quality, value and service that you preach, teach and expect. Set the bars high. Provide the proper level of security needed to make sure your core values are lived and executed by every member of your staff. Let them know, not that security cameras are checking on them for the wrong reasons, but rather they are there so you can better coach them to be on the floor more often, not in the office, and to help managers understand what their staff is doing so they can better be coached as well. Make this attitude one that everyone understands, lives and executes.

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and chefs when attainable, realistic food costs, inventory levels, labor percentages and service levels are achieved. That is going to do more for not only reducing shrink and losses, but actually provides the all-

important staff to be the ones who perpetually have significant reasons to keep each other in check.

Embrace reporting. After your taking care of your employees, your customers, your food, your service and your core values, learn to enjoy tracking your numbers. Live by them, die by them, buy into them. Make them important not only to your accountant and bookkeeper, but to your managers and employees. Let them all know the truth. Be transparent. Good, bad and ugly, if you treat them as you should, they will care. After all, you can teach a good employee just about anything, but to care, right? If they are emotionally invested, and you accept their input regularly and with open ears and open mind, you will have a team of caring people who care about your and your restaurant’s welfare. The lesson? Do not isolate issues from overall processes. Shrink and losses are everyone’s responsibility, and being there and being a hawk is not the answer. It certainly is not the answer if you want a quality of life that values family outside as well as inside your restaurant. Being there 24/7 is certainly not the answer if you want to grow your business, and most certainly, not the answer if you and your employees are truly committed to the core values that make your restaurant a great restaurant. With the holidays coming right up, those core values are going to shine through … or not. Now is the time to recommit, and if you haven’t already, start implementing these five tactics. I’d love to hear how it goes. Drop me a line. Snail mail, email, text or cell. They all work. Henry Pertman is Director, Hospitality Consulting at CohnReznick. Located in the firm’s Baltimore, Md. office, Henry specializes in front- and back-of the-house management and training, business analytics, point-of-sale maximization, hospitality marketing, food and beverage controls, inventory management, customer service training, and kitchen flow. 410-783-4900, henry.pertman@cohnreznick.com

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30 n NOVEMber 2015

RAR RESTAURANT ACTIVITY REPORT Editor’s note: The Restaurant Activity Report (RAR) is a lead summary. The information is supplied to readers of Foodservice Monthly by the Restaurant Activity Report and RAR is solely responsible for its content and accuracy. The list is edited for space.

CURRENT REAL ESTATE TRANSACTIONS, LEASES SIGNED, OWNERSHIP CHANGES AND BUSINESS BROKERAGE ACTIVITY Bozzelli’s Deli & Pizza Michael Bozzelli 703-440-9190 www.bozzellideli.com 1025 Vermont Ave NW Washington DC 20005 An employee at Bozzelli’s Deli & Pizza confirmed the owner would be opening a new location in Washington. The 1,800 sq.ft. space will seat about 20 diners. The menu serves pizza, salads and subs with ABC. Contact number listed 703-440-9190 is for the original location. &Pizza Steve Salis 202-733-1285 www.andpizza.com 3333 14th St NW Washington DC 20010 &Pizza will open a new location in Washington. The menu will offer made-to-order gourmet pizzas using an assembly line-style of ordering. Customers can pick regular, whole wheat and nine-grain dough, plus five house-made sauces and a variety of locally sourced toppings. Contact number listed 202-733-1285, is for the original H & Pizza. Requin Mike Isabella 202-234-5000 www.requindc.com 8296 Glass Alley #110 Fairfax VA 22031 Requin, a new restaurant by Mike Isabella, is slated to open by end of 2015 in Fairfax, Va. The restaurant will serve a French/Mediterranean seafood menu. By Spring of 2016 the restaurant will also open a patio which will double the 4,000 sq.ft. restaurant’s size. Contact number 202-2345000 is for Kapnos, also owned by Mike Isabella. Ocean Prime Cameron Mitchell 614-621-3663 www.ocean-prime.com 1341 G St NW Washington DC 20005 Ocean Prime will open at The Colorado Building in Washington. This location will serve an upscale menu featuring seafood and steak entrees during lunch and dinner hours only, with full ABC available including handcrafted cocktails and world-class wines. If all goes as planned, expect to see Ocean Prime open sometime next winter. Contact phone listed 614-621-3663 is for corporate at 515 Park St, Columbus, Ohio 43215. Dog Money Restaurant & Brewery 703-577-5452 50 Catoctin Circle NE #100 Leesburg VA 20176 A new restaurant and brewery called Dog Money Restaurant and Brewery will be opening in Leesburg, Va. The restaurant has yet to disclose its menu, but we do know it will feature full ABC with a focus on beer. In addition, it is expected to open late 2015. Contact number 703-577-5452 went unanswered at time of print.

The Newsmagazine Foodservice Professionals Rely On Paisano’s Rob 703-922-0900 www.pizzapaisanos.com 4914 Del Ray Bethesda MD 20814 Paisano’s Pizza is opening a new location in Bethesda, Md. The menu includes pizza, pasta, subs, strombolis, wings, salads, desserts, and other typical Italian fare. Contact phone 703-922-0900 is for Rob, the franchisee, at his other Paisano location. Park Lane Tavern Greg Knox 540-548-0550 www.parklanetavern.com 3227 Washington Blvd Arlington VA 22201 A third location of Park Lane Tavern is expected to open in Arlington, Va. The tavern is set in a European concept and serves pub fare as well as full dinners and a children’s menu. In addition, the new restaurant is slated to open in December 2015. Contact number 540-548-0550 is for Fredericksburg location at the Village in Spotsylvania Towne Center. Restaurant Cyrous Abedi 100 Berry Hill Road Orange VA 22960 A new restaurant, which has yet to be named, is coming to Orange, Va. While the restaurant’s menu has yet to be disclosed, we do know that it will be an upscale dining concept. In addition, the restaurant is slated to open in 2016. We will update as contact information becomes available. Crisp Kitchen + Bar Jamie Hess 202-713-5011 www.crispdc.com 1837 1st St NW Washington DC 20001 A new eatery called Crisp Kitchen + Bar will be opening in Washington. The menu will serve classic diner and bar fare with full ABC. The first floor will be the dining room and the upstairs will be a bar. Both levels offer outdoor seating. Contact number listed 202-713-5011 is for Jamie Hess’s personal cell phone. Archipelago Owen Thomson 202-215-3691 info@favouriteice.com 1201 U St NW Washington DC 20009 Sources report a new eatery called Archipelago will be opening in late 2015 in Washington. It will open in the space that formerly housed The Islander. Archipelago will have a Tiki bar theme with bamboo sticks, thatch huts, and Tiki idols. The menu is being developed but full ABC available. Contact number listed 202-215-3691 is for Owner Thompson, the owner at his other business Favorite Ice. Restaurant Alonso Roche 301-951-2653 4901 Fairmont Ave Bethesda MD 20814 An employee at Bold Bite confirmed that the owner has signed a 10-year lease to take over the adjacent 1,500 sq.ft. space that once housed BlackFinn in Bethesda, Md. The name and concept are still being developed. Contact number listed 301-951-2653 is for Alonso Roche, the owner at Bold Bite. Matchbox American Pizza Bistro Ty Neal 202-289-4403 www.matchboxrestaurants.com 11720 W Broad St Richmond VA 23233 Washington DC-based Matchbox Pizza will open its first Richmond location. Matchbox Pizza is a casual restaurant with a contemporary bistro twist. Menu features woodfired pizzas, burgers, sandwiches, chicken, fish and chips and ribeye. Full ABC including a craft beer selection. The new location is slated to open by 2016. Contact number listed 202-289-4403, is Matchbox Pizza’s corporate office at 806 7th St NW Ste 300, Washington, DC 20001.

Kapnos Kouzina Mike Isabella 202-234-5000 eat@kapnosdc.com 4900 Hampden Ln Bethesda MD 20814 Owner Mike Isabella will be opening a new eatery called Kapnos Kouzina in Bethesda, Md. The menu will serve a menu inspired by Northern Greek cuisine, including dishes from the Greek isles. Contact name and number is for owner/chef Mike Isabella, at another location 2201 14th St NW, Washington, DC 20009, phone 202-234-5000. La Ferme Alain Roussel 301-986-5255 lefermierdechch@gmail.com www.lafermerestaurant.com 7101 Brookville Rd Chevy Chase MD 20815 An employee at La Ferme in Chevy Chase, Md. confirmed the owner plans to add a new bar in the space currently used for private parties. The restaurant plans to stay open during the process. The bar will feature a small plates menu as well as serve the restaurant’s full menu. The eatery serves French cuisine with ABC. Contact number listed 301-986-5255 is for this location. Taco Bamba Victor Albisu 703-639-0505 tacobambarestaurant.com 6691 Backlick Rd #A Springfield VA 22150 A second location of Taco Bamba taqueria will be opening in Springfield, Va. Existing location serves traditional Mexican fare such as tacos, sopes, tamales and soup. In addition, the new restaurant is expected to open by early 2016. Contact number 703-639-0505 is for existing location at 2190 Pimmit Dr in Falls Church, Va. Blue Toad Hard Cider Todd Rath 585-424-5508 www.bluetoadhardcider.com 462 Winery Ln Wintergreen VA 22958 A new cidery called Blue Toad Hard Cider will be opening in Wintergreen, Va. The new cidery will only use local apples from Silver Creek Orchard. In addition, the tasting room will serve different flavors of cider including Blue Ridge Blonde, Roc, Hard Amber, Hard Cherry and Hard Pineapple. The new tasting room is slated to open either late October or early November. Contact number 585424-5508 is for tasting room located at 120 Mushroom Blvd in Rochester, NY. Declaration Alan Popovsky 202-386-9200 info@declaration.com www.declarationrestaurant.com 804 V St NW Washington DC 20001 An employee at Lincoln confirmed the owner would be opening a new eatery called Declaration in Washington. Fresh curated salads, entrees, pizza, suds and desserts in DC’s Shaw neighborhood. Oven-roasted small bites, GMO-free, locally sourced ingredients. Contact number listed 202-872-8700 is for Teddy & the Bully Bar. Contact number listed 202-3869200 is for Alan Popovsky, the owner, at Lincoln. Chao Ku John Fielding 301-233-3072 www.chaokudc.com 1414 9th St NW Washington DC 20001 Signage is up for a new eatery called Chao Ku in Washington. The menu will offer fast casual Chinese food that can be eaten in or taken out. No ABC available. Contact number listed 301-233-3072 is for John Fielding, the owner, on his personal cell phone. Sweet Leaf Café Andre Matini 703-527-0807

FoodService Monthly www.eatsweetleaf.com 900 N Glebe Rd Arlington VA 22203 A new location of Sweet Leaf Cafe will be opening in Arlington, Va. Existing locations of the cafe serve coffee, breakfast, sandwiches and salads. In addition, the cafe is expected to open by end of 2015. Contact number 703-527-0807 is for existing location at 650 Quincy St in Arlington, Va. Paintbar Stan Finch 203-989-2600 Hello@musepaintbar.com www.musepaintbar.com 222 Central Park Ave Virginia Beach VA 23462 Muse Paintbar will open a new location in Virginia Beach, Va. Muse combines painting instruction with a restaurant and bar and will serve dinner classics. In addition, the restaurant will have full ABC. The 2,820 sq.ft. location is slated to open April 2016. Contact number 203-989-2600 is for existing location at 55 N Main St in Norwalk, Conn. Secondary phone is 888-607-6973 for corporate. Bab Korean Fusion Justine Choe 202-397-7750 1387 H St NE Washington DC 20002 A new eatery called Bab Korean Fusion will be opening in early December 2015 in Washington. Bab Korean Fusion will serve rice bowls with toppings found in South Korea. Customers are able to customize their rice bowls with their selected ingredients. Contact number listed 202-397-7750 is for Justine Choe, the owner at her other eatery Tony’s Breakfast. Taylor Gourmet Casey Patten, Dave Mazza 202-684-7001 info@taylorgourmet.com www.taylorgourmet.com 2200 Crystal Dr Arlington VA 22202 A new location of Taylor Gourmet will be opening in Arlington, Va. Taylor Gourmet is an Italian hoagie eatery that also serves chicken sandwiches, pasta salads and vegetarian options. An Italian market on premises will also sell imported and domestic cured meats and cheeses and other authentic Italian market goods. The contact phone number 202-684-7001 is for the original location at 1116 H St NE, Washington, DC 20002. Sweetgreen Nicolas Jammet 202-547-9338 info@sweetgreen.com www.sweetgreen.com 2200 Crystal Dr Arlington VA 22202 A new Sweetgreen restaurant is coming to Arlington, Va. The concept of fresh-casual cuisine offers counter service with space available for dining in. A menu of salads and organic frozen yogurt with unique and seasonal toppings, no ABC. The contact phone 202-547-9338, is for the original location at 221 Pennsylvania Ave SE Washington, DC. Ruta del Vino Justin Logan rutadelvinodc@gmail.com 800 Upshur St NW Washington DC 20011 A new eatery called Ruta del Vino will be opening in the space that currently houses Riyad Market in Washington. Riyad Market will close in early November. The owners of Ruta del Vino will begin renovating as soon as possible with an expected open date in the spring 2016. The restaurant will feature dishes from multiple countries, including Brazil, Chile, Argentina, and Uruguay with full ABC. Contact information listed Justin Logan and Jessica, the owners via email at rutadelvinodc@gmail.com. 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

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