Food Service Monthly

foodservicemonthly foodservicemonthly.com

Volume 14, Number 4 n April 2015 TM

The Newsmagazine Foodservice Professionals Rely On

Foodservice Working to Fill the Food Gap

Presort Std. US Postage PAID Permit #163 Dulles, VA

Rescuing Food with FoodBridge

A license to drive up sales.

ricotta greek yogurt

When you need a hot-ticket ingredient, a game-changing menu idea, or an everyday item, Saval gets it done. In fact, on any given day, we have more than 10,000 products ready to deliver to the Mid-Atlantic’s best restaurants. And you always have a local person you can turn to when you need something, because our roots are right here in your community. Switch to Saval and see the difference local, independent, family-owned foodservice makes.

turkey potato chips

hot dog buns soy milk kosher salt fruit punch scallops prosciutto grits pot roast crumb cake black pepper beef short ribs hummus appetizers walnuts wings paper bags naan soap rice thermometers coffee filters preserves scones escarole alfalfa sprouts sausage gnocchi gyros stuffing foil rosemary tuna clementines detergent scales fries petit fours heavy cream

Local foodservice distribution is better foodservice distribution.

peaches

teriyaki sauce

tzatziki

lamb chops

pizza

mozzarella shiitake

burgers

eggrolls

raisins

pinto beans

nova

texas toast

meatballs

soup

1-800-527-2825 SavalFoods.com Serving the Mid-Atlantic since 1932

FOODSERVICE MONTHLY

INSIDE

APRIL 2015 n 3

The Newsmagazine Foodservice Professionals Rely On Volume 14, No. 4 n April 2015

foodservicemonthly TM

foodservicemonthly foodservicemonthly.com

Volume 14, Number 4 n April 2015 TM

The Newsmagazine Foodservice Professionals Rely On

news and information

FoodBridge: Rescuing Food with Foodservice Working to Fill the Food Gap......................................... 8 Association News RAMW.............................................................................................................. 13 Seafood: Mid-Atlantic Companies Spread the Good Word................................................................ 14 OCHMRA Spring Trade Expo Wrap Up in Pictures............................................................................ 22 Special Report Osman Yazgan: Avoiding Future Problems............................................................... 25 Association News RAM................................................................................................................. 29 Association News VHTA................................................................................................................ 30 Rescuing Food with FoodBridge

Foodservice Working to Fill the Food Gap

Columns Sauce on the Side

by Michael Birchenall.................................................. 4

Bob Brown Says

by Bob Brown........................................................... 12

The Latest Dish

by Linda Roth........................................................... 24

Whining n’ Dining

by Randi Rom .......................................................... 26

Balti-MORE

by Dara Bunjon......................................................... 27

Modern Business Solutions

by Henry Pertman..................................................... 28

Off the Vine

by Tom Finigan.......................................................... 32

Food Smarts

by Juliet Bodinetz...................................................... 34

Presort std.

Us Postage PaId PermIt #163 dUlles, Va

Ad Index...................................................................................................................................... 33

On the Cover FoodBridge has food to rescue … what can you do? Kosmas (Tommie) Koukoulis, Dennis Barry, Michelle Suazo, Kai Horn photo credit: Michael Birchenall

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

4 n APRIL 2015

FoodService Monthly

The Newsmagazine Foodservice Professionals Rely On

SAUCE ON THE SIDE

You’re Known by the Company You Keep

O

communication and n April 12 at excellence.” Thank you for the Restaurant recognizing our effort and Association of indeed it continues each Maryland (RAM) and every day.

Industry Awards Gala, Of the members of the Foodservice Monthly Hall of Honor, there are will join four all-star 12 Allied Members besides restaurants Antrim 1844, Foodservice Monthly, Linwoods, Buddy’s Crabs the only publication so and Ribs, and Crab

by Michael Birchenall honored. I am proud Quarters as the 2015 to have four of them as inductees into the RAM advertisers in this issue: Acme Paper Hospitality Hall of Honor. Talk about being judged by the company and Supplies, Hearn Kirkwood, Saval Foodservice, and H&S Bakery. you keep. We’re feeling mighty Thank you for your support … you proud today. When we started the publication with the February keep us working to communicate the news of the Mid-Atlantic 2002 issue, we stated on the front foodservice industry. page Foodservice Monthly would strive to be a “new voice in the foodservice industry … with an Finding a Clean Bathroom Can Be a Thrill informative, imaginative, insightful My expectation of finding a clean magazine.” We have worked hard bathroom is pretty low. I don’t care to “bring integrity to its pages in how many check marks for visits its commitment to foodservice, by staff during the day or what the

Smarter Solutions for Smarter Business

Mobility that Works!

sign says about pride in a pristine toilet center … the majority don’t prove by their actions. Most are OK and tolerable after finding the higher standard too much to expect.

The higher end places add the softer mood lighting and fragrance perhaps, even though you can’t see as well. Indeed the finer independent establishments can be counted on to maintaining their attention to details in the restroom. And we’re not just talking foodservice … a public restroom is a public restroom … or is that a rose is a rose is a rose.

Recently I went into the New Carrollton Amtrak restroom and they’ve set the lowest standard. It is filthy. Flies buzzing about the urinals in January. Dirty walls have drilled out holes that look like war zone havens of bacteria. The air blower is about three feet high — fine for the under 10 crowd. I wrote Amtrak about it and got back a form email detailing their appreciation of my scathing condemnation. They would turn it over to the station manager and all would be well.

Not that you should think this has a happy ending, it doesn’t. Still filthy … next are Instagram fotos #Amtrak.

Then there is the Safeway a couple

of miles from Eastern HQ … If Amtrak is filthy, then this is just dirty.

Yesterday the paper towel dispenser was empty and the room dank.

Oddly the only person who can use it has to be at the last sink. You see it is placed right over the sink’s edge about 12 inches above it. Not convenient. Next to the other sink is the location of the last dispenser before it was ripped out of the wall.

That’s next to the pride sign. Five miles away the Wegmans maintains clean bathrooms that don’t look like a neglected truck stop.

There’s another somewhat lower expectation for bar/restaurants where they get extra nighttime usage. But the good ones do try to keep up with the volume.

Then there is the unexpected thrill and the bar is raised. During the Ocean City Expo I ate one night at the Claddagh on the Shore. I didn’t realize I was in Delaware but it’s located in Fenwick Island. At some point in the pleasant restaurant/ bar/entertainment establishment, I went to the restroom. Inside it is brightly lit (nothing to hide here).

It was pristine. Floors and walls clean. Urinals and sinks clean. I don’t think they had the sign or the hourly cleaning check off. It was just clean. Someone there cares.

Thank you. Thrilling.

foodservicemonthly The Newsmagazine Foodservice Professionals Rely On Volume 14, No. 4 n April 2015

More than just a Great POS System...

Explore a little....

Compare us to your current system

Contact us for more information.

800-265-8765 info@bmepos.com

Serving the Mid-Atlantic Region BME Business Systems, Frederick, MD

Michael Birchenall

Editor and Publisher michael@foodservicemonthly.com

Lisa Silber

Sales Manager lisa@foodservicemonthly.com

by Silver Communications, Corp.

Electronic Ink

Design and Production

the Mid-Atlantic foodservice pro-

Foodservice Monthly is published The FSM mission is to provide fessional with news and informa-

Contributing Writers Juliet Bodinetz Celeste McCall tion in an informed, imaginative

Bob Brown Amy Novick and insightful newsmagazine.

Dara Bunjon Henry Pertman Foodservice Monthly assumes no

John Davis Randi Rom responsibility for material submit Tom Finigan Linda Roth ted to us. All information contained

Genevieve LeFranc Jay Treadwell in this publication is believed to be

accurate. No part of this publica- Contact phone: 703-471-7339 tion may be reproduced in whole or

fax: 866-961-4980 in part or transmitted in any form

email: info@foodservicemonthly.com without prior permission from the

web: www.foodservicemonthly.com publisher of Foodservice Monthly.

FOODSERVICE MONTHLY

APRIL 2015 n 5

The Newsmagazine Foodservice Professionals Rely On

FSM NEWS

2015 JBF Awards Finalists Announced

T

he James Beard Foundation has announced the final nominees for the 2015 James Beard Foundation Awards presented by Lexus. The nominees were announced at an event hosted

by Susan Ungaro, James Beard Foundation president.

A complete list of nominees is online at jamesbeard.org/awards.

The James Beard Foundation Awards Ceremony and Gala Reception will take place at Lyric Opera of Chicago on Monday, May 4 hosted by Alton Brown.

Established in 1990, the James Beard Awards recognize culinary

i

ndustree, an event-based brand and candid voice of the food and beverage industry, will return April 13 (11 a.m. – 4:30 p.m.) to present its Launchology series at Penn Social in Washington. Their unfiltered events and content provide a platform to share, learn and grow both personally and professionally.

Moderated by Jeff Black of Black Restaurant Group, Bonnie Benwick of The Washington Post and Mark Haidet of Orderly, this multi-panel event will feature candid conversations, real stories and unfiltered advice needed to be successful in the food and beverage industry.

Michael Birchenall, editor of Foodservice Monthly, will participate on the media panel.

Topics will also include restaurant operations, the business behind the food, construction and design, top trends in technology as well as media.

Panelists include Shannon Jones (Idea Sandbox), Brian Miller (Edit Lab by Streetsense), Jag Bansal (Improvonia), Nick Mautone (CohnReznick), Tom Dailey (Potomac Construction Services), Kosta Dionisopoulos (Delta Produce), Ayeshah Abuelhiga (Mason Dixie Biscuit Co.), Kim Roth (Studley-Savills), John Valentine (Swipely), Sara Hill Isacson (Bullfrog Bagels), Dave Hansen (Hansen-Daye, LLC), Riley

professionals for excellence and achievement in their fields.

Congratulations to the local nominees.

Restaurateur of the Year

Best Chef Mid-Atlantic (Baltimore 2 Washington 0) Spike Gjerde, Woodberry Kitchen, Baltimore

Food Related Columns

(two nominees have outposts here) Michael Mina, Mina Group, San Francisco (Michael Mina, RN74, Bourbon Steak & others)

Cindy Wolf, Charleston, Baltimore Stephen Starr, Starr Restaurants, America’s Classics Philadelphia (The Dandelion, Talula’s Sally Bell’s Kitchen, Richmond, Va. Garden, Serpico, Le Diplomate & others) Owners: Martha Crowe Jones and Outstanding Wine, Beer or Spirits Scott Jones

Professional

To the rest of the local semifinalists … “you wuz robbed.”

“Unearthed” Tamar Haspel, The Washington Post

Wine, Spirits and Other Beverages “In New Orleans, Terrific Cocktails Never Went out of Fashion” M. Carrie Allan, The Washington Post

Outstanding Baker (new award category) Mark Furstenberg, Bread Furst, Washington, DC

Sam Calagione, Dogfish Head Craft Brewery, Milton, Del.

Rising Star Chef of the Year Erik Bruner-Yang, Toki Underground, Washington, DC

industree’s Launchology Series Returns April 13

Alisia Kleinmann, founder and CEO of industree, introduces an early “raw and uncut” event with local chefs.

Lagesen (Davis, Wright, Tremaine, LLP), Johnna Rowe (Johnna Knows Good Food), Jill Collins (Jill Collins PR), Kimberly-Mae Van (Yelp), Ian Gleason (NCR/Aloha), Noelle McEntee (Square) and more.

Half day and full day tickets range from $30-75 and current students are invited to purchase tickets at a discounted rate of $1525. A limited number of tickets will be sold at the door.

The full schedule and an online ticket purchasing setup can be found at theindustreegroup.com/ event/dc-launchology-2015

When: April 13, 11 a.m.- 4:30 p.m.

Media Panel: 3 p.m. – 4 p.m.

Where: Penn Social DC Technology: 1:30 p.m. - 3:00 p.m.

Tickets: Whole day or ½ day Options available. Full day includes brunch, cocktails and a lunchbox.

go wrong, what kind of $ to spend on this, how you align your menu/ concept with the “feel” of the space, neighborhood vibe

Panels Taking Care of Business: Hiring

Technology: What’s noise and what’s here to stay, how you use technology to your advantage to make smarter business decisions, loyalty platforms, ordering systems, the future of mobile payments, the age of cyber terrorism/cc compliance Media: How to rebound from a bad review, food critics vs Yelp/ Bloggers, how to cultivate a healthy relationship with the media, how to work social media to your advantage, what NOT to do, the expedited review process, media events, pay to play, over saturation of bloggers, true food journalism vs. listicles and “fluff”

a lawyer, writing partnership agreements, getting an accountant, writing a budget, finding real estate, executing and agreeing on a lease deal, raising $ — bank or private equity

Operations: Staffing/hiring, training, sourcing ingredients with integrity and transparency, managing food cost/liquor cost vs. labor, breeding customer loyalty, integrating social media, inventory, managing theft Construction & Design: Permitting, design trends, bidding process, new vs. used equipment, what can

6 n APRIL 2015

The Newsmagazine Foodservice Professionals Rely On

FoodService Monthly

FSM NEWS, cont.

RAMW’s Education Foundation Is Trying to Give Away Money The Restaurant Association Metropolitan Washington is trying to give deserving students scholarships to further their education. Named for the tireless Foundation supporter and emeritus RAMW board member Frans Hagen, the Association needs applicants. They need to match students and money to make this a win-win for the student and our foodservice industry.

Below is a letter sent to members of RAMW … help!

All in the Family

minimum size: 1.5 in. x 1 in

Dear Friend, The Restaurant Association Metropolitan Washington (RAMW) Education Foundation (Educated Eats) understands that education and training are vital to the success of rising culinary stars. For the 11th consecutive year, we are proud to help aspiring students realize their maximum potential through Educated Eats and The Frans Hagen Scholarship. Once again, we announce that the RAMW Education Foundation is now accepting scholarship applications for the 2015-2016 academic year. If you or someone you know has a desire to pursue an education in the restaurant industry, consider applying for the Frans Hagen Scholarship.

Designed to close the gap for those interested in a culinary education, the scholarships are available to both high school students pursuing a culinary education and employees in the restaurant industry who are seeking to strengthen and improve their technique. You can find information about the scholarship and the application at educatedeats.org.

The application deadline is May 1, 2015. Contact us with any questions at educatedeats@ramw.org Best, RAMW Education Foundation

Wagshal’s Opens Pitmasters Back Alley BBQ The Wagshal’s Family of Fine Foods has opened a delivery, carryout BBQ house in the Yuma Street alley in Washington. The Fuchs family who own Wagshal’s

also imported the first Iberico pork products into the US and are perennial winners at the National Restaurant Association Show and Fancy Food Show for their skillful meat crafting ability. There’s not much else to say except everything

Michael DePalo shows off his new storeroom in Rosedale as he has taken over as owner of Depalo & Sons from the late Anthony DePalo who died in December 2014. The familyowned business has served the Baltimore market for more than 30 years distributing foodservice equipment and supplies, janitorial, chemical and paper products. else is a secret and the staff has all signed non-disclosure agreements.

That’s the BBQ world.

Restaurants Expand Payrolls Despite Winter Storms The National Restaurant Association’s Chief Economist Bruce Grindy breaks down the latest employment trends: “Despite the challenging winter weather conditions in parts of the country, restaurants continued to add jobs at a robust pace in February, according to preliminary figures from the Bureau of Labor Statistics (BLS). Eating and drinking places added a net 58,700 jobs in February on a seasonally-adjusted basis, their 60th consecutive monthly increase and strongest gain since December 2012.

“Combined with the solid gains in December (54,500) and January (37,400), eating and drinking places added more than 150,000 jobs during the last three months

alone. If these figures hold through revisions, it would represent the restaurant industry’s strongest threemonth payroll expansion on record.

“The extreme weather didn’t appear to dampen the overall labor market’s momentum either, as the economy exceeded expectations by adding a net 295,000 jobs in February. Total U.S. employment rose by nearly 3.3 million jobs during the last 12 months, which marks the largest 12-month gain in nearly 15 years.

“Looking ahead, the NRA expects eating and drinking places to add jobs at a 3.4 percent rate in 2015, which will mark the sector’s fourth consecutive year with job growth of at least 3 percent. It will also represent the 16th consecutive year in which the restaurant industry will outpace total U.S. job growth, which is projected to come in at 2.3 percent in 2015.”

Customize Can old world, time-honored recipes meet state of the art technology to create the perfect bread or roll to satisfy your precise product standards?

Yes! Ask us how–we do it every day.

Variety, Service & Quality Family owned and operated since 1943 Our products are baked daily and delivered 5 days a week To order, call 800-769-2253 or visit our website www.hsbakery.com

8 n APRIL 2015

The Newsmagazine Foodservice Professionals Rely On

FoodService Monthly

Bridging the Food Gap in Our Community

by Michael Birchenall

W

e recently featured a story

by Celeste McCall in February on the magnitude of food waste in restaurants and foodservice and what some restaurants are doing about it.

Foodservice Monthly received a call from Dennis Barry of H & M Wagner and he told us a powerful story of how the rescuing of food has expanded beyond the restaurant.

I met with key FoodBridge contributors Michelle Suazo, Kai Horn, Tom Koukoulis (Café Mezzanotte in Severna Park, Md.) and Dennis Barry. Kim Chappelle Booker, John Lingenfelter, and Ari Schneck who are critical to the startup of FoodBridge could not be present.

Michelle shared the poignant story of Grifina found begging on the streets of Baltimore at the age of 15 by The Samaritan Women … alone and struggling with a search for food and suffering from broken teeth. The Samaritan Women helped her and her family off the streets and she is the inspiration for FoodBridge.

From our discussion, I learned that the circle of donors has been expanded beyond restaurants to the assets offered by food distributors, food brokers and farms. The are filling the food gap for soup kitchens, safe houses, food banks and shelters that service the often forgotten hungry. One of the keys to success is that they have a need base that can take both open packages and unopened packages. The major reference for success as the core group tests the food giving model is the logistics.

The logistics begin online and smartphones and texting facilitates the donation process. The nonprofits see the announcement, text in their response if they can take the product and then they go pick it up. All four without hesitation said it is working. Facebook and social media are included in the model.

The online system has been up and running in a debugging mode since the summer 2014.

The turnaround is key with the online system moving information so quickly … perishables go right into the community. As such not FoodBridge Continued on page 10

FoodBridge volunteers gather at The Franciscan Center with Kitchen Manager, Kim Gregory, and Director of Development and Marketing, Meg Ducey, who helped in the testing of the FoodBridge software. A very special volunteer in front is Grifina (second from right), who was found begging on the streets at age 15 by The Samaritan Women. Helping her and her family off the streets is what started our search for food security and food rescue here in Baltimore that has now become www.myfoodbridge.org.

The Process: 1. Go to the Home Page for FoodBridge 2. Once registered the donor enters food available 3. Non-profit is immediately notified via email and text message 4. Non-profit views and accepts from what is available 5. Donor is notified of who will be picking up food 6. Non-profit receives confirmation with map and warehouse managers contact info

How Quickly FoodBridge Works: Broccoli Donated at 9 am, Served Locally by 9 pm. People were lined up for food as Angels of Addiction, a street outreach program of U Empower of Maryland, feeds people out on the streets of West Baltimore at night. On the menu was broccoli from FoodBridge. The ladies cooked chicken broccoli casserole and cream of broccoli soup. A good healthy meal with a feeling of community given to the poor, homeless and those struggling with addiction. This program has brought people into recovery, rescued girls from human trafficking and found missing runaways.

od

Prou e!

Prou Su

Br

7204 May Wagner Lane Glen Burnie, MD 21061 410-766-1150 ∙ 800-492-4571 HMWagner.com

d

idg

e!

idg

d

er of Fo

Br

Su

rt ppo

April 14, 2015

10:00 a.m. - 4:30 p.m.

Clarion Resort Fontainebleau Ocean City, Maryland

» Beach Party! » Taste New Products! » New Passion Bay “Profit Island”! » New Item Focus! » New Hot Show Promos! » Shuttle Service for Pub Crawl! » Gifts for All Attending!

ppo

rter of Foo

d

10 n APRIL 2015

FoodService Monthly

The Newsmagazine Foodservice Professionals Rely On

FoodBridge Continued from page 8 a lot of infrastructure is needed to create the flow of foods to the nonprofits.

And there is nothing like happy, grateful customers as you can see.

Testimonials Ferndale United Methodist Church “This has been amazing! We have been blessed by FoodBridge.

We have been able to serve great meals to so many of the homeless at

Ferndale United Methodist Church, and on the streets in West Baltimore City through Angels of Addiction, as well as provide food to many needy families and low income seniors!

Thank you to all of those businesses who support this innovation and to UEmpowerofMD for creating it!”

Alice Neary Ferndale United Methodist Church The Franciscan Center “The Franciscan Center is

FOODBRIDGE RECIPIENTS Helping Up Mission Personal Improvement for the Poor & Homeless The Franciscan Center Emergency Assistance to the Poor & Homeless Weinberg Housing & Resource Center Community Service Safe House of Hope Human Trafficking Safe House The Rag Picker/Port Recovery Recovery Houses Food Link Hunger Relief/Safety Network for the Poor The Samaritan Women Human Trafficking Safe House Baltimore Rescue Mission Homeless Shelter Arundel House of Hope Emergency & Transitional Housing Ferndale United Methodist Church Soup Kitchen & Rotating Shelter Baltimore Gift Economy Community Growth & Urban Gardening

Acme PAPer & SuPPly much more Than Paper

Your Headquarters for Green Packaging, Cleaning Supplies & Equipment Restaurant Equipment & Smallwares Janitorial Equipment & Supplies Retail Packaging • Foodservice Packaging

honored to have partnered with UEmpower of Maryland in developing FoodBridge software.

I marvel at how simple — yet effective — this concept was as a way to prevent waste and make a life-saving difference in the lives of Maryland’s most vulnerable citizens. The potential impact of this wonderful program in our community is huge. The Franciscan Center serves more than 100,000 hot, healthy meals each year and distributes nearly 8,000 bags of emergency groceries — and every dollar we don’t have to spend on food can be used to provide emergency financial assistance with eviction prevention, energy bills, transportation, vitals, medical prescriptions and dental procedures.

Clearly, FoodBridge donations will make an important difference for the Franciscan Center’s clients in the months and years ahead.”

Meg Ducey Director of Development & Marketing Franciscan Center

What Can FoodBridge Do for Your Operation? www.acmepaper.com 800.462.5812 Toll Free 410.792.2333 Baltimore 301.953.3131 Washington

Track and manage inventory/waste.

The FoodBridge system is capable of providing reporting on all donations made via the online system, enabling operations to

better manage inventory and waste, creating greater efficiencies and reducing costs.

Ensure wholesome food does not go to waste.

FoodBridge links with local non-profit agencies that rely on donations to support those in need throughout our community.

Manage potential liability.

FoodBridge inspects all nonprofit partners to ensure they are legitimate community resources that do not misappropriate donated goods. These donations are covered under federal law to eliminate liability. Additionally, all FoodBridge non-profit partners sign waivers acknowledging their understanding to hold harmless all donors, agree to follow proper food safety guidelines and adhere to all applicable local laws. Ultimately this can be model for expanding beyond the Baltimore area. The demand is seemingly infinite. The return on investment here is simple in its design and execution.

What about your restaurant, your food distributor? Are you ready to step up … Grifina has … and now she is a volunteer.

FoodBridge has built the model. Go to myfoodbridge.org and sign up.

Relocated, Refreshed & Revamped Visit our new, fully stocked 60,000-sq. ft. warehouse and showroom chock-full of container load specials and inventory!

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

s!

New HouR Now open saturdays -5:15p M-Th 8:30a 0p :0 Fri: 8:30a-4 sat: 10a-3p

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

3/19/2015 1:09:32 PM

12 n APRIL 2015

The Newsmagazine Foodservice Professionals Rely On

B BOB BROWN SAYS ...

“… using an experiential approach to make product knowledge come alive is a win/win for staff and guests.”

Product Knowledge Pays

F

rom peeking under a stairwell to look up terms like chicken vindaloo at 14 Market in Charleston, SC, to sniffing a handful of fresh basil at a Paolo’s food show in Georgetown, I find food fascinating. And using an experiential approach to make product knowledge

come alive is a win/win for staff and guests.

Consider this story of chef Todd Haramic at Citron at the JW Marriott Orlando, Grande Lakes.

1. Write descriptions

BY BOB BROWN

FoodService Monthly

Todd and I started with a use record, a list of ingredients of

the Tanglewood Chicken Crunch appetizer. (Tanglewood Farms is a small farm in Winston-Salem, N.C. that supplied the chicken, which is grain fed and free of antibiotics and steroids.)

• Four 2-oz fresh free-range chicken tenderloins • Seasoned flour • Malt batter • Corn flakes • Hand-cut Idaho fries • Homemade barbecue sauce and ketchup

2. Create dialogue A list of ingredients takes you only part of the way. So Todd and I integrated the ingredients, cooking methods and selling lines into my Hook, Line, and Sinker sales dialogue format.

Any way you slice it, Alto-Hartley’s in-house design professionals, skilled build/installation craftsmen, and comprehensive equipment inventory are second to none.

4601-A Eisenhower Ave. • Alexandria, Va 22304 703.883.1448 • altohartley.com • showroom@altohartley.com

• Hook: A great appetizer to share is our Tanglewood Crunch.

• Line: Four fresh, farm-raised chicken tenderloins dredged in flour, dipped in a malt batter, and rolled in corn flakes; flash-fried; and served with hand cut Idaho fries and house made barbecue sauce and ketchup.

• Sinker: They’re fabulous!

3. Conduct a food show Next, servers gathered in the kitchen with the raw in ingredients laid out on a large stainless steel counter. I co-facilitated what I call the Raw, Prepped, Final Food Show.

“What do we have here?” I asked.

“Well Bob, this is the whole fresh chicken from Tanglewood Farms in Winston Salem free of antibiotics and steroids,” said Todd. “Notice its reddish brown color,” Todd noted while holding up the bird for all to see. “To add flavor and create a crunchy texture, I’ll dredge, dip, and roll these tenderloins in flour, malt batter, and corn flakes.”

He then flash-fried the strips. “OK everyone. I’m now mixing up our North Carolina-style barbeque sauce

with yellow mustard, vinegar, sugar, and a touch of chili pepper,” Todd explained while passing around a bowl with tasting spoons. Next he demonstrated how to cut fries from a whole Idaho potato. Finally, he assembled the finished plate. The air was alive with the sights, sounds and aromas of a dish in the making.

4. Practice your lines Finally, I orchestrated the Circle Game. While pointing at each ingredient, I prompted a different waiter to repeat a line from the Hook, Line, and Sinker and fill in the blanks: “A great appetizer to share is our ... chef Todd takes a whole ... and cuts ... Then he ... “ The waiters laughed as they struggled, yet they noticed how easy it was to describe the dish.

We ended with a tasting of Todd’s masterpiece along with shots of a micro-brew. Servers happy all.

Using this power pack of the Hook, Line, and Sinker, the Raw, Prepped Final Food Show, and the Circle Game creates a fun and prosperous learning environment. It engages the senses, tickles the imagination, and tests knowledge in a safe and playful way. It’s guaranteed to build server confidence, boost sales, and create an extraordinary guest experience.

Bob Brown, president of Bob Brown Service Solutions, www.bobbrownss.com, pioneered Marriott’s Service Excellence Program and has worked with clients such as Disney, Hilton, Morton’s of Chicago, Nordstrom, Olive Garden, and Red Lobster and works internationally with the prestigious hotels such as Burj Al Arab in Dubai.

He has appeared on the Food Network and Hospitality Television and is author of bestselling The Little Brown Book of Restaurant Success and The Big Brown Book of Managers’ Success. ©Bob Brown Service Solutions 2014. Contact Bob for the new DVD “The 8 Keys of Dining Sales Success,” 703-726-9020.

FOODSERVICE MONTHLY

The Newsmagazine Foodservice Professionals Rely On

APRIL 2015 n 13

ASSOCIATION NEWS RAMW

A Year of Engagement, Advocacy, and Community

by Kathy E. Hollinger President and CEO, RAMW Geoff Tracy RAMW Chairman of the Board 2013-2015

A

trade association is only as strong and influential as the members that make up its membership and engage in the ongoing dialogue surrounding the regional business climate.

Restaurant Association Metropolitan Washington had a notable and important year of political engagement, influence on business regulatory progress, and overall success among its members bolstering the strength of our regional industry. As we close our fiscal year (April 2014-March 2015) we remember a great year of growth and proactive advocacy.

The RAMW membership continues to grow, and reflect the diversification and evolution of the industry throughout the region.

RAMW members came out in droves this past year to respond to political calls to action and to have their voices heard on critical issues in the District from Tipped Minimum Wage to the “Ban the

Box” legislation. In Northern Virginia, members rallied together to fight a proposed Fairfax County Meals Tax increase and to discuss noise issues in Arlington County.

RAMW members saw great victories surrounding changes to many Virginia ABC laws for brewers, distillers, and winemakers, and successfully campaigned to stop a bill that would have allowed meals tax initiatives to be possible without ballot referendums.

While each of these campaigns served to protect the interests of restaurants and foodservice businesses, the overarching triumph this year is the level of advocacy and influence RAMW was able to achieve. Our proactive approach started by developing close working relationships with elected officials, lawmakers and, heads of regulatory agencies across the region. More and more we are seeing elected officials come to RAMW for support and input on potential legislation early on in their process. They look to us for data about the impact legislation might have on our industry — especially as the restaurant industry is the second largest employer in the District, second only to the Federal

Government.

Outside of government affairs, RAMW members were active in the bounty of marketing opportunities and customized programming available to members.

A subcommittee of the Board of Directors formed to discuss ways to refresh the bi-annual Metropolitan Washington Restaurant Weeks – our most successful and longest running program. Cocktail Week and Spring Wine Fling, both consumer-facing campaigns, continued to grow in number of participants and regional awareness. The Association launched its inaugural consumer newsletter creating a new platform for restaurant members to reach diners.

In addition, our partnership with the DC Health Benefit Exchange, DC Health Link allowed RAMW to continue to serve as a resource and guide for the foodservice industry businesses and individuals as they navigate the Affordable Care Act. The Association continues to be the primary provider of food safety and alcohol manager training in the Metropolitan Washington area. We have diversified instructors offering classes in multiple languages and

in different areas minimum size: throughout the region. 1.5 in. x 1 in The 2014 RAMMY Awards Gala returned to the Walter E. Washington Convention Center for the largest RAMMYS to date.

Named the #1 Food & Restaurant event by BIZBASH Magazine for five consecutive years, The RAMMYS celebrate Metropolitan Washington’s greatest assets: its restaurants.

RAMW is in the midst of preparing for the 33rd Annual RAMMY Awards Gala. This year’s event will take place on Sunday, June 7 at the Walter E. Washington Convention Center.

We look forward to serving this incredible community in 20152016 as we strive to provide useful resources, essential training, smart approaches to advocacy, and dynamic programming for your businesses.

ramW member MEETING

Geoff Tracy, chairman of RAMW, conducts the 95th annual meeting of the trade association with president CEO Kathy Hollinger.

Greg Casten, ProFish, and Jeff Black, Black Restaurant Group, at the reception after the member meeting.

14 n APRIL 2015

The Newsmagazine Foodservice Professionals Rely On

FoodService Monthly

From All Directions: Instagram, Twitter, Facebook to Newsletters and Food Shows

Talking to the Customer … the Mid-Atlantic Seafood Industry Does It!

by Michael Birchenall

F

rom this editor’s chair, none of the center-of-the plate food sources reaches out to its customer better than the seafood industry. They are nimble at reaching you through social media, newsletters, attending food shows and comprehensive marketing. It may sound like an oxymoron, but look around you.

Steve Vilnit was just honored as a Seafood Champion Finalist at an awards ceremony during the 11th SeaWeb Seafood Summit in New Orleans, La. Vilnit, Director of Fisheries Marketing at the Maryland Department of Natural Resources, has been a tenacious advocate for local, sustainable seafood in Maryland. He has implemented several initiatives during his tenure that have expanded the market for

various locally caught, responsibly harvested marine species and shifted the focus away from many strained fish stocks and imported products.

And he tells you about it via phone, chef tours of the waterways of Maryland, shows and social media.

Vilnit was selected in the Advocacy category, people and entities that positively influence public policy, use the media to raise the profile of sustainable seafood, or influence public discourse and engage key stakeholders by publicly championing advances in sustainable seafood. Impressive is the company he was placed in with the other finalists. They included Ayumu Katano, deputy general manager, Maruha Nichiro Corporation (Japan), The Republic of the Maldives (Indian Ocean–Arabian Sea) and the Environmental Justice Foundation (EU, Africa).

Recently at the Ocean City Spring Trade Expo, Frank Swinski of

United Shellfish engaged customers with product demos and a fresh seafood display. The booth was open and inviting for attendees to visit. The Capital Seaboard team was at the same show and also took over an end cap space. In the best looking booth at the show, they too were open to reach out and talk to their customers and potential ones … to get to the craft brews, you couldn’t get by Capital Seaboard.

Then there is the social media phenomenon … look at the Instagrams from HM Terry, Samuels & Son, Steve Vilnit and JJ McDonnells. It’s all good.

The Maryland Wholesale Produce and Seafood Markets are the places to find the freshest variety of produce and seafood.

Visit our website for more information.

The Maryland Wholesale Produce & Seafood Markets in Jessup, MD Produce: 410-799-3880 | Seafood: 410-799-0141

16 n APRIL 2015

The Newsmagazine Foodservice Professionals Rely On

FoodService Monthly

Spectacular Spring Migrations

by Tim Sughrue [Editor’s note: Tim Sughrue, vice president of Congresssional Seafood, writes the best newsletter update. You know he loves the Bay and his work is his passion.]

I

am fortunate enough to wake up every morning on the Eastern Shore of the Chesapeake Bay. Today when I stepped outside my house, I could see and hear tens of thousands of geese, high in the air, flying back north to their nesting grounds around the Hudson Bay in Canada.

There were geese as far as you could see in every direction heading north.

One million of them spend the winter on the Delmarva peninsula.

Sometimes they are so loud around the house, you can’t get to sleep at night. Tomorrow it will be silent.

They will all be gone. Somehow they all knew today was the day to leave. You can only marvel at the sight.

As the geese are leaving and the ospreys are arriving to the Chesapeake region, many species of anadromous fish (live in saltwater spawn in freshwater) are just now entering the Bay as part of their own spring migration. The huge migratory cow rockfish that were staging in the ocean 20 miles off Virginia Beach, are racing up the Bay to the very creek they were born in to participate in spawning. White perch and yellow perch will shortly be in the headwaters of every tributary, that only 10 days ago was frozen solid. American shad (white shad) swim in from the ocean, travel the entire length of the Bay to

Get hooked on the finest Produce, Seafood and Dairy available in the Mid Atlantic

Foodservice Division

888.755.1733 • www.capitalseaboard.com

FOODSERVICE MONTHLY

The Newsmagazine Foodservice Professionals Rely On

APRIL 2015 n 17

Sell Wild Rock, Sell Wild Rock, Sell Wild Rock

the Susquehanna River. Ten miles up the river is the Conowingo Dam. It is a massive structure that has blocked fish migrations since the day it was built in 1910.

Throughout the 90s, fish ladders were built on all dams crossing the Susquehanna. Today, tributaries up to Binghamton NY, 435 miles from the mouth of the Susquehanna, are reopened to natural runs of

That’s the company line this week.

Landings are way up and prices are coming down. The market will be glutted up over the next three weeks. The wild blue catfish have awoken from their slumber. Get that fish on the menu now too. Blue cats are going to be wide open for the whole spring. We need to get these

I am fortunate enough to wake up every morning on the Eastern Shore of the Chesapeake Bay … living next to the largest estuary in the United States. shad and herring for the first time in over 100 years. Last year over 150,000 American shad crossed the fish ladder over the Conowingo Dam. These amazing stories and many more are all around us living next to the largest estuary in the United States. The crabs will be crawling soon and spring is finally here.

fish out of the water.

We had some domestic mahi get lost and show up in Cape Hatteras this morning, six weeks early.

Beautiful head-on fish in the house tomorrow.

100 YEARS IN THE MAKING. WELL WORTH THE WAIT.

®

Authentic Maryland Crab Cakes in 3 Simple Steps N

AVAILABLE A

T

OW

• • • • • • • •

Higher Menu Profit 1-2-3! Blend, Form and Cook Bake, Sauté or Fry Perfect Results in a PIZZA OVEN Blue Ribbon Winner Since 2010 100 Year-Old Maryland Recipe Got Seafood? Season with CCS Think Seafood Secret!

Service & Freshness Is What We Sell Discover our complete line of live, fresh, frozen and breaded products

Call Chef Kevin at 855.272.8100

New FOR 2015 Handmade Fresh 5 oz. & Frozen 4 oz.

Jumbo Lump Crab Cakes

www.CrabCakeSecret.com

800.368.2565 • sales@unitedshellfish.com

Located on the Chesapeake Bay Servicing customers throughout Maryland, Virginia, Delaware and Washington, DC

18 n APRIL 2015

The Newsmagazine Foodservice Professionals Rely On

FoodService Monthly

5 Seafood Aisle Stoppers at Seafood Expo

by Jeff Gordon SeaRidge Sales and Marketing LLC [Editor’s note: Formerly known as the International Boston Seafood Show, the Seafood Expo North America recently was held in Boston. Jeff Gordon reported back to Foodservice Monthly on five things he saw or witnessed at the show.]

I

f you want to see one of the big guys in the seafood world you only have to look for the Trident Seafoods presence. Big. Fruits de Mer brand marinated seafood products from Select Europe Inc.: primarily 7 oz. for small functions and retail use, and 2.2 lb. tubs for larger end users.

It also included a 10 oz. (drained weight 7 oz.) Seafood Tapas Plate, featuring Octopus, Calamari, Mussels and semi-dried tomatoes.

SaMe greaT ProduCT noW In Frozen ForM

H.M. Terry Co., InC.

P.o. Box 87 | Willis Wharf, Virginia 23486 757-442-6251 www.sewansecott.com Twitter @sewansecott Instagram @sewansecott Facebook Sewansecott Clams & oysters

Southstream Foods are doing factory vessel, frozen at sea Icelandic Cod and other species, but my interest was South African Cape Hake. The fillets are thin enough for flounder customers on the Southeastern coast and the loins are meaty and thick enough for more Northern presentations … and the mild flavor, firm texture and price are excellent.

Captain Parker’s Chowder tasted

in the next room. The New England style was excellent and certainly the best-manufactured clam chowder I have ever had.

And H. Forman and Son, a British company with distribution out of Chicago had an excellent smoked salmon, the cured lox style, bar none. Really, really good.

YOUR CHOICE FOR TOP QUALITY SEAFOOD congressionalseafood.com • 800.991.8750

Do you get our newsletter full of helpful information and weekend specials? Sign up on our Facebook page!

20 n APRIL 2015

FoodService Monthly

The Newsmagazine Foodservice Professionals Rely On

Oyster Facts from Virginia Seafood Are Oysters Safe to Eat? Oysters harvested from approved waters, packed under sanitary conditions, and properly refrigerated are usually safe for raw consumption by healthy individuals. Cooking oysters to an internal temperature of 140 degrees F or greater for 4-6 minutes destroys the common microorganisms of public health concern. Oysters can be enjoyed in a variety of cooked preparations including steamed, stewed, roasted, baked, broiled, sauteed, poached, and fried.

Consumption of raw or partially cooked oysters creates a risk of serious illness to certain individuals with predisposed medical conditions. These include: • Liver Disease • Chronic alcohol abuse • Cancer (especially if taking anti-cancer drugs or radiation treatment) • Diabetes

• Inflammatory bowel and stomach diseases • Steroid dependency (as used for conditions such as chronic obstructive pulmonary disease, etc.)

Achlorhydria (a condition in which the normal acidity of the stomach is reduced or absent) • AIDS It is highly recommended that individuals with these conditions avoid eating raw or partially cooked oysters.

What Is the Nutritional Value of Oysters?

Raw oysters have a protein content of about 9 percent and a fat content of less than 2 percent.

One-half pound of raw oysters contains about 150 calories. The cholesterol content of oysters is 50 milligrams/100 grams of meat, and the sodium content is 109 milligrams/100 grams. Oysters are also very high in iron content.

What Are Visible Characteristics of Quality Oysters?

Oysters in the shell (shellstock) should not gape and should close readily when tapped. If the shell does not close tightly or the oyster meat is dry when the shell is open, the product should be discarded.

Avoid eating oysters when their shell is broken or damaged. The meat of shucked oysters is usually a creamy tan color, plump, and should smell fresh and mild.

Should Oysters Be Eaten Only in Months with an “R”?

Oysters may be eaten safely during any time of the year.

However, oysters are highly perishable and can spoil quickly in the hot summer months if they are not properly refrigerated. Oysters can be kept fresh longer by utilizing today’s improved temperature controls and distribution capabilities.

How Should Oysters Be Handled and Stored?

Shellstock should be washed to remove excess debris prior to storage in well ventilated, refrigerated areas. The temperature of refrigeration units where oysters are stored should be between 34o F and 45o F. Shellstock should never be stored in air-tight containers.

Shucked oysters also require refrigeration, and consumers should closely adhere to the recommended expiration date on containers.

Raw and cooked oysters should be handled separately to avoid possible cross contamination. Work space and utensils should be thoroughly cleaned between preparations.

Get to Know the Many Faces of Hearn Kirkwood Where Freshness Is Always in Season!

USDA kitchen on-site making fresh sandwiches, wraps and salads on a daily basis, servicing hotels, retail, grocery, B&I and C-Store chains.

Hearn Kirkwood has been delivering the freshest produce to the MD, VA, DE and PA markets since 1946. This family owned company takes pride in the quality of products they offer—dairy, fresh cut meat, poultry and seafood. Our 70,000 sq ft processing facility has a USDA kitchen on-site and a state of the art production and processing area.

Fresh cut division of Hearn Kirkwood, processing cut vegetables and fruits for all channels of business including foodservice, retail and C-Store.

7251 Standard Dr. • Hanover, MD 21076 • 410.712.6000 301.621.2992 800.777.9489 • hearnkirkwood.com

Presents a Seafood-centric Celebration that’s

“Off The Hook!”

d An

Top Chefs paired with the finest seafood in the World!

Spike Mendelsohn

Bryan Voltaggio

Tarver King

Scott Van Pelt

Bobby Jones

Matt Baker

Scott Drewno

Erik Bruner-Yang

Joy Crump

Adam Howard

David Stein

Special Guest MC: Scott Van Pelt - ESPN Sportscaster and Sports talk show host Tony and Joe’s Seafood Place Georgetown Harbour 3000 K St NW Washington DC

Earth Day Wednesday April 22nd 6-10 pm Oyster Raw Bar Smoked Seafood Bar 9 Chef Seafood Stations www.CharityOffTheHook.com

$75 Per

Person

22 n APRIL 2015

The Newsmagazine Foodservice Professionals Rely On

41st Annual Ocean City Hotel Motel Restaurant Association Spring Trade Expo 2015

FoodService Monthly

FOODSERVICE MONTHLY

The Newsmagazine Foodservice Professionals Rely On

APRIL 2015 n 23

24 n APRIL 2015

The Newsmagazine Foodservice Professionals Rely On

FoodService Monthly

THE LATEST DISH

Granite City Ready to Open First East Coast Location in National Harbor

M

Restaurant Group inneapolis-based restaurant from their Granite City Food chef Rob Rubba in the & Brewery plans old Atlantic Plumbing to open its first building.

East Coast location (33rd in the nation) at National Harbor at the end of April More Shaw on the bottom level of All Purpose, a pizzaThe Esplanade Building. centric Italian American With 300+ seats, this

by Linda Roth restaurant is slated to casual restaurant features open in The Colonel in an on-site brewery, open Shaw at 1250 9th St. NW. It’s a kitchen, spacious patio, private team effort from the Bloomingdale dining. They expect to have more restaurateurs who brought you The than a dozen 450-gallon tanks Red Hen – Michael Friedman, on site. The company also owns Michael O’Malley, and Sebastian Cadillac Ranch, which is slated to Zutant – and Boundary Stone have a $1 million renovation this owners Gareth Croke and Colin fall.

McDonough. Michael will work with pastry chef Tiffany MacIsaac Quick Hits, Shaw Edition of Buttercream Bakeshop to create The Shay apartment building is a special pizza dough. Tiffany will expected to welcome a Tim Ma consult on All Purpose’s desserts restaurant and a Compass Coffee as well as open a bakeshop in the … A ramen shop from Daikaya’s same building. The beverage menu Daisuke Utagawa, Yama Jewayni will be a collaboration between and Katsuya Fukushima is slated Sebastian, Gareth and Colin. The for Shaw. Expect a Neighborhood 80-seat restaurant is slated to open

4Q 2015.

Also opening in The Colonel is a Mexican restaurant, Espita Mezcalería. Shaw resident and owner, Josh Phillips, a Master Mezcalier, plans an innovative bar program that highlights the many varietals of the spirit, paired with the complex flavors of food from the southern Mexican state of Oaxaca.

Josh is a Cornell grad, who also worked in bars and restaurants in Philadelphia before studying mezcal in Oaxaca. A September opening is planned.

Robert Wiedmaier will open Urban Heights where The Roof was in Bethesda with Chef Cliff Wharton at the helm. Philippine and South Asian cuisine is featured, which complements Cliff’s Filipino heritage. It will feature small plates on three floors, a rooftop bar as well as a Tuna Bar – offering the unusual ahi poke to the popular tuna tartare.

A May opening is planned.

Cathal and Meshelle Armstrong plan to open their first D.C. restaurant in SW DC’s Wharf development. It will be different from Restaurant Eve, as it will feature Filipino cuisine, but also feature food from all over Asia.

Filipino food is trending hot now, as there is also Purple Patch in Mount Pleasant and Bad Saint in Columbia Heights. The Filipino connection is Meshelle, who is of Filipino descent.

Chef & Manager Update

The Latest Dish at foodservicemonthly.com

foodservicemonthly

TM

Michael Williams was appointed beverage director of Bastille and its sister restaurant Bistrot Royal, both in Old Town, Alexandria. He previously worked at The Oval Room and The Occidental Grill … Bobbie Miller is a new chef and beverage director at the Westin Arlington Gateway and will oversee hotel’s Italian restaurant Pinzimini … Fabrice Bendano is the new

pastry chef at Le Diplomate in DC’s Logan Circle. He has worked at Adour and Citronelle. Most recently, he worked as a consultant for Alain Ducasse’s mIX in Las Vegas. He won the RAMMY award for Best Pastry Chef in 2012.

Quick Hits Robert Wiedmaier is opening Urban Heights where The Roof was in Bethesda … The Navy Yard Oyster Co., a wine-centric oyster bar, is slated to open at The Lumber Shed in SE … Woodward Building on 15th Street in downtown DC will soon feature an intimate prepared food shop and bakery from the owners of Pleasant Pops in Adams Morgan ... Blackfinn will open a 6,500 sq.ft. restaurant at the Loudoun Station project in 4Q 2015. They currently have locations in downtown D.C. and Merrifield … Basil Leaf, a fast casual Mediterranean restaurant with Persian influence (as the chef is Reza Monsefan who used to run Pars Restaurant) will also open there. A summer opening is planned.

Openings Update Momofuku Milk Bar has a summer 2015 opening scheduled … Pizza Studio in Dupont Circle is now planning an early 2Q opening.

Tadich Grill is now aiming for mid2Q 2015 … Smokehouse Live, a barbecue restaurant from Jim Foss, most recently of Hill Country BBQ, and Kristopher Diemer, formally of Carmine’s, are taking this barbeque concept to Leesburg and plan to open mid-spring.

Linda Roth is president of Linda Roth Associates, Inc. specializing in marketing, promotions and publicity in the hospitality industry. Contact Linda at 703-417-2700 or linda@lindarothpr.com or visit her website at www.lindarothpr.com

FOODSERVICE MONTHLY

APRIL 2015 n 25

The Newsmagazine Foodservice Professionals Rely On

SPECIAL REPORT: THE FINANCE SIDE OF COMMERCIAL CONSTRUCTION

AIA Progress Payments and Lien Waivers Can Avoid Future Problems

T

he business values shows you the cost of environment has each task which gives you a changed after the clear understanding of the deep recession we progress payment. You can recently experienced. monitor the entire project It became difficult progress without a third to collect money or party and release money fully get what you was to your contractor without promised. Sometime any concern. (Please do not BY osman yazgan, president in our business, things forget to also check inspection Itek construction do not go the way we reports) planned and payments Each payment application become the problem. Commercial from the GC should also include construction is different than unconditional lien waivers from residential construction, not only subcontractors and material because of the scope but also the suppliers in addition to the GC lien payment process. In residential waiver. As a business owner, you construction, most of the time should collect all these documents contractors/builders request 30 until the end of the project and all percent down payment as soon parties are one hundred percent as contract is signed. Because paid. of this common practice, a new Schedule of values does not restaurant owner who does not have only give you an idea of your much experience in construction project progress but also helps sometimes makes a big mistake you to monitor your project very by making the up front payment. closely. Most of our projects start Large restaurant owners who have with ground work (electrical, been in business for a period of plumbing), interior or exterior time probably know this already demo, concrete and so forth. After and learned it the hard way. They the framing is done, HVAC ceiling also have enough money to hire a work, plumbing and electrical third party management company or wall work and then wall close in architect to control the project and inspection is requested and passed. approve the payments. I have seen This is almost 30 percent of the many times in my business, small entire project. The GC is ready operators have no idea about AIA to send you your first payment contracts, progress payments and application. Since you know all the lien waivers. value of the work which is listed in The American Institute of schedule of values, you know how Architects (AIA) has a list of much to pay your GC, how much documents for commercial to ask credit for deleted tasks and construction. Contractor figure out the real cost of change qualification forms, progress orders. Not more, not less; both payment forms, contract agreements should be happy. If you trust your are few of them. When you are GC with all your good intentions ready to sign a contract, you can and pay him in advance or pay ask your general contractor (GC) him more than he/she performed, to draft an AIA agreement which think about this again! If things protects you and contractor for the unexpectedly go bad between you project. You should also ask your and GC, and GC decides to walk GC to include a schedule of values away, you are in trouble. Not only and the construction schedule have you already paid or over paid into this agreement. Schedule of him, but also you do not know if

he has paid subs or suppliers. If these people are not paid fully, you shall be responsible regardless if you paid the GC. Subs and suppliers shall lien your project and you will have to pay them eventually. To protect yourself and your business from these unwanted troubles and headache, obtain all lien waivers from all parties involved in your

project.

One last tip; You should ask GC to fill trade hourly rates and OH/P rate for change orders from your GC before awarding the project so that you know how much each trade shall charge you in case there is a change order.

Good luck!

From Idea to Reality InTErIOr DESIgn | InTErIOr ArChITECTurAl DESIgn nEw COnSTruCTIOn | rEnOvATIOn | ADApTIvE rEuSE

A S S O C I AT E S InterIor DesIgn & InterIor ArchItecturAl DesIgn 1009 n. charles street | Baltimore, MD 21201 410.752.1313 | www.ritastclair.com | rsca@ritastclair.com

26 n APRIL 2015

The Newsmagazine Foodservice Professionals Rely On

FoodService Monthly

WHINING ’N DINING

Gourmet Pizza Goes Local with Woodfire Kitchen Woodfire Kitchen, a have to make some hard gourmet pizza restaurant, decisions and one of those is slated to open in early hard decisions for us was May in the spot formerly leaving Horseshoe. The occupied by SoupR quicker you make the Natural & before that The decision the quicker you Wagon Wheel. Woodfire can move forward. We Kitchen was purchased by are so excited to move forward with all the new former Cardwell’s Tavern things we have on the owners David Cardwell

by RANDI ROM horizon in our new The Sr., Joyce Cardwell and Mallow Bar Production Chef Craig Nacho. The House. We have multiple deals menu will feature farm-to-table in the works with large grocery entrees from local farms such as chains, hotels, etc. to increase both Roseda Farm, Springfield Farm, our retail and wholesale operation Charlottetown Farm, One Straw Farm, Prigel Family Creamery and ... deals we never would have been able to secure or fulfill in our others. And … they’re installing a Forno Bravo Wood Fired Pizza Oven previous production space. We are also excited to be expanding our as the centerpiece of the dining corporate gifting/catering program room. More info to come … www. facebook.com/woodfirekitchenmd and are reaching out to area businesses. We are working with schools as well offering field trips Whazz Up that will allow students to get their Marshmallows, Horseshoes and hands sticky in our marshmallow Crunchies, OH MY! making process and put on the hat So—The Mallow Bar at The of business owner in a fun, kidHorseshoe Casino closed. Per friendly way. We will be looking Mallow Bar head Crunchie Nikki to open a new full-scale retail cafe, Lewis, “It was a great opportunity similar to our previous Horseshoe that we are grateful for but it just location, down the road.” The new wasn’t the right fit for us. One address is: TheMallowBar.com thing I’m proud of is that of all the dessert items we sold there, Mallow What’s Happening Crunchies was consistently our top dessert seller. In business you On April 18-19, The Maryland

Wineries Association and the Maryland Jockey Club will present the 5th annual Decanter Wine & Racing Festival at Pimlico Race Course in Baltimore.

Live Betting: Bet your favorite color, your favorite name or your favorite number. No clue what you’re doing? There will be experts on hand to help at the Wagering 101 booth!

Live Music: Decanter boasts live music from local bands all day covering both original and popular covers.

Best-Dressed: Pull out your big fancy hats and seersucker suits for the Decanter “best-dressed” contest. Each winner will receive two tickets to a future Maryland Wine event AND a pair of BlackEyed Susan Day Flute Club concert tickets. General Admission $30.

DecanterWineFestival.com Red Shedman Farm Brewery’s 1st Annual Bluegrass, Brew & BBQ Festival in Mt. Airy, Md. (just 39 miles from Baltimore/ Washington DC) is scheduled for April 18. Enjoy Red Shedman beers – as well as beers from other local breweries such as Barley and Hops, Frey’s Brewing Company, Milkhouse Brewery, and Monocacy Brewery. A lineup of six bands will provide live, musical entertainment including: Old Time Frederick,

The Spruce Brothers, Ampersand Stringband, Haint Blue, Jacob Panic Trio, and Highland Hill Boys.

AND-check out original arts and crafts and lot’s of tasty treats. The festival grounds open at 10am and live music is from 11 a.m. – 6 p.m.

Tickets can be purchased online at www.missiontix.com. Redshedman. com Throughout the month of April, during National Autism Awareness Month, Tark’s Grill at the Station will join with Pathfinders for Autism to promote their organization and raise funds. On Monday, April 20, Pathfinders for Autism will work with Tark’s wait and bar staff to conduct a special training to help them better understand the needs of individuals with autism and how best to navigate a positive dining experience. Then, on Tuesday, April 21, Tark’s will host a special “Dining Out for Autism Night,” where individuals with autism and their families and friends will have an opportunity to dine out in a sensory friendly location. I love that!

TarksGrill.com 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.

Reach restaurateurs. Advertise with us!

Contact Lisa Silber at 703.471.7339

foodservicemonthly

FOODSERVICE MONTHLY

APRIL 2015 n 27

The Newsmagazine Foodservice Professionals Rely On

Serving Maryland, DC, Northern Virginia & Surrounding Areas

Balti-MORE

Martin Bamberger Co. Food Market & Restaurant Equipment Serving the food and bakery industry for more than 70 years with honesty and integrity

HoBaRT MixERS aLL SizES RECoNdiT & WaRRa ioNEd NTiEd

New Globe Mixers • Berkel Slicers • Proofers • Pans • Racks • Tables Full Line of Cooking & Refrigeration Equipment

Visit Our Stocked Showroom!

4110 Pinkney Rd • Baltimore, MD 21215

888.915.5300

www.martinbamberger.com • info@martinbamberger.com

Kevin Irish and his wife Elizabeth

The Local Fry Opens in Federal Hill

by Dara Bunjon

I

THE LOCAL FRY 21 EAST CROSS STREET Baltimore, md 410-244-1283 THELOCALFRY.com FACEBOOK: FACEBOOK.COM/THELOCALFRY

rishman Kevin Irish and his wife, Elizabeth, an American have opened the Local Fry, partly because of chips they craved from Ireland. There are seasoned fries but the real meals are the specialty fries: Bahn Mi Fries, Hawaiian Fries, Tonkatsu Curry Fries, Bulgogi Fries, Breakfast Poutine and more. They haven’t forgotten the wing lovers offering a large selections of flavorings and sauces. Good before and after a

night out on the town. Keep an eye on their Facebook page for pop up dining specials.

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

28 n APRIL 2015

The Newsmagazine Foodservice Professionals Rely On

FoodService Monthly

MODERN BUSINESS SOLUTIONS

Lessons Learned from the Annual OCHMRA Spring Trade Expo Many of us in the they can pay on their hospitality business make phone, eliminating the a point of going to the risk that the kitchen will Ocean City Hotel-Motelmake food that is never picked up. Apps can track Restaurant Association customer spending habits (OCHMRA) Expo every and eating habits and year. It is a welcome enhance participation in respite from the day-toyour restaurant’s frequency day routine and provides and loyalty programs. The much to observe and

by HENRY PERTMAN lesson from this year’s learn. (In years past, I show: information is learned not to eat so power; deploy your apps to tap that much fried food and to save the power before your competitors do. wine tasting for last.) This year my Back-of-the-house technology lessons include the need to embrace marches forward as well. LCD technology in order to run a better screens are replacing printers in the business and the importance of kitchen as they improve accuracy, learning from industry insiders service, and table turns, while willing to share their expertise. reducing food and labor costs.

Convection ovens are moving Take Advantage of Available Technology toward oblivion and being replaced Hospitality focused mobile phone

by Combi ovens that perform apps are everywhere and they three functions: convection, steam, open up opportunities to engage and combination cooking. The customers that were impossible a combination mode uses both dry few years ago. Today, customers heat and steam to maintain exact cannot only call ahead to make a humidity levels, giving you more reservation or order takeout, but

control of the moisture levels in food. There are also programmable ovens resembling very large microwaves that provide radiant, microwave, and convection cooking.

Combi ovens make training kitchen staff easier, produce less food waste, and, best of all, cook a perfectly

improvements, persevering through credit card regulations, and executing a killer beverage program to drive higher revenues.

The discussions on these topics are always great, and I’m certain everyone takes away at least a few ideas to improve their operations.

“The lesson is clear: while anyone can attend to hear ideas, only those who commit to execution will see the benefits.” broiled crab cake in just three minutes. They are consistent every single time. The lesson: in order to innovate, you must keep an open mind, and tasting is believing.

It’s the Execution that Matters I had the opportunity to lead a number of Expo seminars focused on such topics as service

What is most rewarding, however, are the tweets and emails I receive throughout the year from participants describing how they put the concepts we discussed into practice and the impact on their business. The lesson is clear: while anyone can attend to hear ideas, only those who commit to execution will see the benefits.

Closing Thoughts Hospitality is a tough business that teaches us all lessons. The Expo always produces ideas that can help those who listen improve profitability, be more hospitable, and create relationships with professionals who genuinely want to help you and your business. Sadly, and for a multitude of reasons, not everyone will take advantage of the tools it provides. If you’d like help becoming one of who will, let me know. I am easy to find and will always respond quickly.

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. 410-7834900, henry.pertman@cohnreznick.com

FOODSERVICE MONTHLY

The Newsmagazine Foodservice Professionals Rely On

ASSOCIATION NEWS RAM

RAM’s Dividend Program Distributes $111K to Members

by Alexander Cooper Director, RAM Membership & Marketing

J

ust over 100 members of the Restaurant Association of Maryland (RAM) received dividend checks back from their Property & Casualty Insurance this year totaling $111,000. Thanks to a partnership between RAM and Rossmann-Hurt-Hoffman, a leading insurance agency in the region, and State Auto Insurance Companies, the program is designed to deliver cost savings to the trade group’s members.

“We are always seeking out innovative ways to provide value to our restaurant members,” said Marshall Weston, RAM’s CEO. “Now RAM members who get their Property & Casualty Insurance through State Auto are eligible to receive a dividend.”

Most restaurant businesses in Maryland are required to purchase Property & Casualty Insurance or do so as a best practice in order to cover any damages that might occur if there is an injury or damage to property at their establishment.

The Dividend Program is popular because during profitable years, it pays money back to the insured for a product they have to purchase anyway.

“This insurance plan saved us money and gave us more protection,” said Michel Tersiguel, chef and owner of Tersiguel’s Family Restaurant and a participant in the program. “On top of that we just received a $743 dividend check for our 2014 policy.”

The dividend program isn’t a completely new concept to the

state of Maryland. State Auto first developed this program with the Maryland State Funeral Directors Association. The Funeral Directors program was successful in generating dividends for participating business. Following this success, Rossmann-HurtHoffman worked with State Auto to develop a similar program specifically for the restaurant industry.

“It’s programs like these that deliver real value for our members, and it’s a major reason why foodservice businesses in Maryland become members,” said Weston.

The Restaurant Association of Maryland has a history of successful costsaving programs. Its Maryland Restaurant & Hospitality Self Insurance Fund, known colloquially to RAM members as “The Fund”, has delivered over $4 million in dividends to RAM members. Created in 1993 to help its member restaurants find affordable workers’ compensation insurance, The Fund is self-owned by the Restaurant Association of Maryland.

The Property & Casualty Insurance Dividend Program and The Fund are two of several costsaving programs that RAM operates on behalf of its members. RAM’s Endorsed Programs, as they are called, are vetted by the RAM board of directors for the high value they deliver over time, including overall cost and quality of service. RAM also has endorsed payroll services, payment processing, email and social media marketing, music licensing, and retirement plans.

APRIL 2015 n 29

Tersiguel’s resTauranT Forty years and two generations strong because of exquisite food, fine wine and smart business decisions

“Courtney Watson, of RHH Insurance, designed an insurance plan with State Auto that saved us money and gave us more protection. On top of that we just received a $743 dividend check for our 2014 policy!”

—Michel Tersiguel

Restaurant Association of Maryland Property/Casualty Dividend Program

• A property/casualty program specifically for RAM members • Quality insurance protection with competitive, stable pricing • Annual dividend potential—up to 12% of earned premiums • 24 hour claim service • Online access to various loss control training materials including model safety programs

Call Courtney Watson today for more information about how the State Auto Dividend Program can benefit your restaurant.

410-465-4300 x111 cwatson@rhhinsurance.com

30 n APRIL 2015

FoodService Monthly

The Newsmagazine Foodservice Professionals Rely On

ASSOCIATION NEWS VHTA

Important Dates for Your April Calendar

A

pril in Virginia means spring has finally arrived, bringing with it rain and the beginning of allergy season.

Fortunately, April also brings several exciting and important meetings for our members and partners in the restaurant and foodservices industries.

NRA Public Affairs Conference & AHLA

Legislative Action Summit April 14-15, 2015 | Washington, DC Ronald Reagan Building and International Trade Center The National Restaurant Association and the American Hotel & Lodging Association — for the first time — are hosting their annual advocacy conferences concurrently. This will be an

RESTAURANTS ■ MULTI-FAMILY ■ REMODELS ■ INTERIORS ■ TENANT

BUILD IT, SERVICE IT

NO WONDER OUR CLIENTS LOVE US!

TECH24CONSTRUCTION.COM

1.800.820.7194

5256 EISENHOWER AVE. ALEXANDRIA, VA 22304

incredible opportunity for these two industries to come together and discuss the issues that impact the hospitality industry as a whole and show the true strength of both organizations. Meetings and issue briefings will be held separately on April 14; joining together on April 15 to lobby the Hill.

evening’s beer & wine dinner. Friday will offer the opportunity for members to golf in the Owen Matthews Celebrity Golf Invitational — celebrating outgoing Chairman of the Board Owen Matthews Members attending are by eric d. terry also invited to bring their president families to the resort. virginia hospitality Families can enjoy all NRA registration: & travel the activities the resort www.restaurant.org/ association offers, including two paconference complimentary tickets to AHLA registration: the indoor waterpark (with www.ahla.com/las lodging reservation).

The cost of the meeting is $149, 2015 VHTA Annual Membership Meeting plus lodging. Two lodging options April 22-24, 2015 | McGaheysville, VA are available for the meeting — Massanutten Resort one bedroom condo for $75 (plus VHTA will be hosting its tax) or two bedroom condo for 2015 Annual Membership $125 (plus tax). The rate for both Meeting at Massanutten Resort in lodging options includes up to McGaheysville, Va. from Wednesday, three consecutive nights, either April 22 to Friday, April 24. VHTA Wednesday-Friday or ThursdayMembers attending the meeting Saturday. Golf may be added at the are invited to participate in the time of registration for $55, and component association meetings, includes 18-holes with a cart and general session with guest speaker lunch.

Rita McClenny, director of Virginia Registration and more information: Tourism Corporation, and Thursday www.vhta.org

Hungry for the latest?

Check out the new and improved foodservicemonthly.com

foodservicemonthly TM

announces

is now available in Compact Fountain Dispensing Available now through Sodibar Systems

➜ 10” ➜ SERVING WASHINGTON, MARYLAND, AND VIRGINIA SINCE 1948

1-800-444-COLA

Sodibar.com • 4601 Lydell Road • Cheverly, Md. 20901

32 n APRIL 2015

The Newsmagazine Foodservice Professionals Rely On

FoodService Monthly

OFF THE VINE

Back to Wine School

T

he amount of full enough but consider it information available as “reinvesting” in yourself on any topic these and your establishment. days is staggering.

There are more than a You’re just a TV show or few great professional wine a mouse click away from certification and education your favorite topic. Food programs available in the television programming United States that a busy has made everyone a wine professional can home chef and now many squeeze into his or her consumers are turning BY tom finigan, dws, csw schedule. A popular one is their passion to wine. operated by the “Wine and Between the number of publications, Spirits Education Trust” or “WSET.” blogs and a handful of wine geared The WSET is a progressive system TV shows, wine novices are growing of certifications from Great Britain their hobby into an area of expertise. that is recognized around the world.

These are the new consumers The classroom setting with weekly shopping in wine stores, perusing seminars maintains one’s focus. restaurant wine lists and hosting their Books, study aids and the test are own wine parties. So the question included in the cost. The curriculum is, are you sure you still know more emphasizes tasting technique and about wine and spirits than your process which will help you better customers? evaluate wine and blind taste. The Just because you taste and evaluate only downsides are that the classes wine on a daily basis and know that do involve an in-person time Burgundy is Chardonnay or Pinot commitment and the study materials Noir does not mean you are ahead of can be dense and European focused. the curve. To stay ahead, there’s no Another great program comes better way than good, old-fashioned from the Society of Wine Educators schoolwork. Going back to school which offers the “Certified Specialist may be a difficult concept for a busy of Wine” or “CSW” available online if wine professional whose weeks are you join the Society as a professional

member. This is a good course for those who cannot schedule time for structured classes but can squeeze it in class by class. You can log on at any time for as long as you want.

A downside to this program is that it does not have any wine tasting or evaluation components. You will have to learn that on your own.

Probably the most well known certification course comes from the Court of Master Sommeliers.

This program begins with a three day seminar and test. Tasting, and especially blind tasting, is emphasized and guided by tasting sheets. You are left on your own for studying after the first test which can be good for your schedule but could leave you without direction.

The Court mainly emphasizes restaurant service so it is the choice of professionals and in many cities there is a great deal of mentorship.

These are just a few of the programs out there available to you.

When choosing any program, look for wine education opportunities where you are and that fit your schedule. There’s no need to waste money on a program you know you don’t have time to complete. But

From the Foto Files

T

his month we introduce a new feature in Foodservice Monthly … From the Foto Files. Over the last 20 years in the Washington area and the last 13 plus years as Foodservice Monthly, I’ve taken more than a few fotos … and yes, I have favorites that I now plan to share each month.

Here is the first … from 2000 and the touring three tenors Luciano Pavorotti, Plácido Domingo, and José Carreras. In this foto is a bit of brilliance shown by then Ritz-Carlton PR person Ellen Gale. In order to boost sales for the then MCI Center, it was decided to hold a press conference with Pavorotti and the late Abe Pollin at the private airplane hangar at National Airport. It was going to be a land, talk, leave affair.

Gale decided to make it a little more fun for Pavorotti … and brought along the hotel chef Eric Chopin. They set up a demo area with a sautee station for a quick food demo. Besides music, it was known that Pavorotti was a food lover. I could see from my position on the side of the room Pavorotti entering the room … looking a little tired and travel weary. But as soon as he saw the food setup, the herbs, pasta, olive oil and garlic waiting for him … his eyes opened … and his demeanor exuded excitement. It was only moments late that he had a spoon in his hand and he became the teacher for Chopin. Great fun. Great PR. And one of my favorite foto moments.

remember that you owe it to yourself and your establishment to constantly enhance your wine knowledge. It can be embarrassing when a customer’s wine knowledge is beyond the beverage manager’s. To learn more about the programs mentioned, you can find the following resources on line: • For WSET: www.wsetglobal.com • For the Society of Wine Educators: www.societyofwineeducators.org • The Court of Master Sommeliers: www.courtofmastersommeliers.org In closing, a wine professional has a great opportunity to further their overall wine knowledge in the DMV as each one of these programs has strong representation here. The best part is, with all of these opportunities you can “cross train” and build a strong base of knowledge in a relatively short period of time.

Tom Finigan is the principal of VineCrush Consulting, an education and consulting service on wine, beer and spirits in the National Capital Region. In addition to wine education and events, VineCrush works with restaurants on list creation and staff training. Visit vinecrushconsulting.com and follow him on Twitter @VineCrush.

FOODSERVICE MONTHLY

APRIL 2015 n 33

The Newsmagazine Foodservice Professionals Rely On

if you run a business…

…you need a lawyer who really understands your business

The Law Offices of James M. Loots, PC has been serving the hospitality industry since 1984. We know how your business works, and how to navigate both the ordinary and unexpected issues that can arise. We can help with: • Employment policies, disputes and training • Franchising and business organizations • Leasing and vendor contracts • Licensing, tax and regulatory matters • Litigation and dispute resolution Don’t wait until you have a problem. Call today for a free business legal check-up and initial consulation.

serving the dC Metro area

Loots Law

634 G street, se, suite 200 • washington, dC 20003 • 202.536.5650 • lootslaw.com

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

territory manager positions Northern Virginia and Montgomery County Call Kip Mewborn: 301-663-3171 x265 Start a Career • Be an Owner FoodPRO – an ESOP Company

FSM’s advertisers support the foodservice industry of the Mid-Atlantic when they share their message each month.

Call Lisa Silber, sales manager, 301-591-9822 or email lisa@foodservicemonthly.com for the best way to reach the region’s buyers.

ADVERTISER INDEX Acme Paper & Supply.............................................. 10 Alto Hartley............................................................. 12 Barter Systems Inc................................................. 33 Bilingual Hospitality Training Solutions...................... 33 BME......................................................................... 4 Capital Seaboard.................................................... 16 Congressional Seafood............................................ 19 Crab Cake Secret.................................................... 17 Dempsey Linen......................................................... 3 DePalo & Sons....................................................... 11 FoodPRO.......................................................... 33, 35

H & M Wagner.......................................................... 9 H & S Bakery............................................................ 7 Hearn Kirkwood...................................................... 20 HM Terry................................................................. 18 International Gourmet Foods................................insert Itek Construction + Consulting................................. 28 Loots Law Firm....................................................... 33 Martin Bamberger................................................... 27 Maryland Dept. of Natural Resources....................... 14 Maryland Food Center Authority................................ 15 Metropolitan Meat Seafood Poultry........................... 36

ProFish................................................................... 21 Restaurant Association of Maryland Education Foundation............................................................. 27 Rita St. Clair........................................................... 25 Rossmann Hurt Hoffman......................................... 29 Saval Foodservice .................................................... 2 Sodibar.................................................................. 31 Tech 24 Construction.............................................. 30 United Shellfish...................................................... 17

34 n APRIL 2015

The Newsmagazine Foodservice Professionals Rely On

FoodService Monthly

FOOD SMARTS

Hundreds Suffer from Foodborne Illness at 2014 Safety Summit … For Real

I

have been to the Food interviewed in person.

Safety Summit in Additionally, those who Baltimore twice now. reported being ill, were Last year I did not attend asked for stool samples. and am relieved that I At the conclusion of the didn’t because there was a Internet and in-person foodborne illness outbreak surveys there were 669 from food served at the respondents. Bottom line: Summit. Ironic snickering 216 were confirmed cases. aside, this was real. You Of those 216 cases, 213

by Juliet Bodinetz can’t make this up. had diarrhea, 162 stomach The Food Safety Summit organizers cramps, 22 vomiting and 5 had and its foodservice contract company, bloody stools. Stool samples were Centerplate, received phone calls not conclusive on diagnosis as the from attendees stating they were testing was done so long after the ill from the food. On April 11, the initial outbreak of illness. Initially, Baltimore City 311 program received it was thought that Salmonella was three reports of illness from the the source of the outbreak but after Summit with symptoms of diarrhea the interviews and surveys, it was appearing between April 8 and 10. As presumed that C.perfringens or B. is standard, these reports were given cereus pathogens might have been to Baltimore City Health Department’s responsible through the Chicken (BCHD) Environmental Inspection Marsala dish served at the lunch.

Services Food Control Section. When The duration of the illness ranged these reports were confirmed to be from 15 minutes to 225 hours with related, an investigation began on the average sick time 38 hours. The April 16 by BCHD in conjunction ages of those sickened were 21-72, with the Maryland Department of with the median age 48 years. Many Health & Mental Hygiene (DHMH) people got sick, but luckily no one Division of Outbreak Investigation in a high risk population got sick making this a city/state outbreak and died as a result. investigation.

Eight of the attendees surveyed On April 17, DHMH sent a letter mentioned that the hot food did and email survey to attendees. 400 not seem hot enough. Two said the responses were received. Part of chicken appeared undercooked. The the investigation was to request 22-pg. report, written by the Office the full menu served on those of Infectious Disease Epidemiology days, employee sick records, food and Outbreak Response preparation processes (all food was Prevention and Health Promotion discarded after service = no leftovers Administration DHMH, can be to be tested) and some ingredients found at: www.foodsafetysummit. used in the dishes confirmed to be com/images/PDF/OutbreakReport. still available for testing. On April pdf (also online with this column 18, the DHMH of Food Protection at foodservicemonthly.com). It was and DHMH Division of Outbreak noted that two sick employees were Investigation went to the kitchen to sent home around the time of the gather those ingredients available for outbreak. One had vomiting and testing. On April 23, BCHD, EIS, the other diarrhea. The description DHMH Office of Food Protection of the food flow to cook the and DHMH Division of Outbreak Chicken Marsala was reported to be Investigation went back to the reasonable. The precooked frozen Centerplate kitchen at the Baltimore chicken was thawed correctly; the Convention Center to observe sauce was made that same morning food preparation and hot holding using a premade frozen demimethods. The chef and staff were glace that was also thawed under

refrigeration. The sauce was cooked to a boil, the sauce was poured directly over the cooked chicken.

The pans of Chicken Marsala were then plastic wrapped and held in hot holding cabinets with Sternos for 80 minutes before service. If the temperature check at noon is correct, it appears Centerplate did a good job keeping the food out of the Temperature Danger Zone for holding, although the report shows too few checks of temperature. The problem here is we just don’t know the problem. We know there was an outbreak, but we still don’t know the source or pathogen name. It is still a mystery.

There are many lessons to be learned. Centerplate was notified on April 10 of the potential illness issue. Why didn’t they take some of the food and keep it for samples to be tested if needed at the first hint of trouble? Plain and simple: they should have held some of the food as samples that might need to be tested.

Additionally, they didn’t call the health department as required. Note that the organizers of the event were also notified and they didn’t contact the health department either. These were reportable symptoms and potential reportable illnesses. Earlier investigation might have proven the food source and name of the pathogen responsible for the outbreak.

As a result of last year’s outbreak, The Food Safety Summit event planning and caterers have a plan.

It can be found on their website: http://www.foodsafetysummit.com/ index.php/media-center/2015foodservice-oversight-plan To paraphrase their plan this year to avoid what happened last year: • Hired an independent contractor as an auditor and they will be on site for the event.

• The Regional Head Chef and a VP of Centerplate will be onsite for the event.

• BHDM has been invited to make additional health inspection visits and to review their HACCP plan

as well as be there on the day of the event.

• Hold monthly food safety training with management and staff.

• Hold another refresher food safety class a week before the event.

• Daily reinforcement of education including proper hand washing, safe food and beverage serving.

• Temperature logs will be monitored and recorded.

• City approved HACCP plan will be used.

If you don’t think this can happen to you and this is not a big deal, look at what has happened here.

It’s not something that you want to experience. There are no guarantees, but if you have in place good foodservice safety practices, you can identify the problem quickly, share the record keeping with the health authorities to verify your practices and training and minimize the health risks and damage to your customer and your reputation.

Download the report for a good example of how a foodborne illness analysys is conducted and how the Chicken Marsala was identified as the most likely source.

The Food Safety Summit this year will have an educational seminar on April 29 at 2 p.m. called CASE STUDY: Outbreak Investigation … The Role of Foodborne Disease Outbreak Investigations in the Proactive Improvement of Food Safety Management. The irony is that last year’s Food Safety Summit is the subject of the case study … for real.

Juliet Bodinetz is the executive director of Bilingual Hospitality Training Solutions and has over 30 years industry and training experience. Her team of instructors’ specialty is food safety, alcohol training and ServSafe training in English or in Spanish and writing HACCP Plans in the Baltimore and Washington D.C. Metro Area. www.bilingualhospitality.com, juliet@bilingualhospitality.com or 443-838-7561. For Latest Food Safety Tips: Become a Fan on Facebook or Twitter: @BHTS

321 EAST 5TH STREET • FREDERICK, MD 21701 800.368.2556 • MYFOODPRO.COM

Delivering Honesty, Transparency and Integrity since 1935.

Metropolitan Fresh Seafood Program u expert portioning to your exact specification u MSC certified seafood u comprehensive full-time food safety program u local, regional & global sourcing u adoption of the Monterey Bay Aquarium Seafood Watch List u 6 days a week delivery

www.metropoultry.com 800.522.0060