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Volume 14, Number 7 n July 2015
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The Newsmagazine Foodservice Professionals Rely On
‘Seasonal’ Chefs Love July’s Bounty Susan Delbert The National Press Club
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INSIDE
Volume 14, No. 7 n July 2015
foodservicemonthly TM
news and information ‘Seasonal’ Chefs Love July’s Bounty: Susan Delbert....................................................................... 14 Maryland Buy Local Cookout......................................................................................................... 15 The RAMMYS............................................................................................................................... 18 FSM People................................................................................................................................. 21 Association News RAM................................................................................................................. 26 Association News NCCA............................................................................................................... 26 Special Report Osman Yazgan: Open Door Restaurant Remodels.................................................... 27 Association News VHTA................................................................................................................ 28 Ad Index...................................................................................................................................... 33 Columns Sauce on the Side Foodservice Law Matters Bob Brown Says Food Smarts The Latest Dish Whining n’ Dining Balti-MORE Modern Business Solutions
by by by by by by by by
Michael Birchenall.................................................. 4 Andrew Kline........................................................ 10 Bob Brown........................................................... 11 Juliet Bodinetz...................................................... 20 Linda Roth........................................................... 22 Randi Rom .......................................................... 24 Dara Bunjon......................................................... 25 Henry Pertman..................................................... 29
foodservicemonthly foodservicemonthly.com
Volume 14, Number 7 n July 2015
TM
The Newsmagazine Foodservice Professionals Rely On
‘Seasonal’ Chefs Love July’s Bounty Susan Delbert The National Press Club
THE PRODUUCEE ISS On the Cover Susan Delbert, executive chef at the National Press Club photo: Michael Birchenall
Foodservice Monthly is the only publication to be awarded the RAM Allied Member of the Year award and the RAMW Joan Hisaoka Associate Member of the Year award, the highest honor for a non-restaurant member.
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SAUCE ON THE SIDE
Reflections
O
ne of my favorite RAMMY moments each year is the opportunity to reflect on having the privilege to know Joan Hisaoka. And as long as I sit in the editor’s chair, I’m going to share a moment or two with you as I remember her vitality, brilliance and friendship.
called me with the news of her passing May 14, 2008. I was on Elden Street in Herndon and luckily near a quick left turn lane into a parking lot, so I could try to gather myself.
Joan Hisaoka created the RAMMY branding and by Michael Birchenall it carries on brightly in her light today. That year Foodservice Monthly was the first I treasure the phone calls I would recipient of the Allied Member of occasionally receive from her … the Year RAMMY that carried the not for a PR pitch, although she Joan Hisaoka name … I still cannot was very persuasive on that side of be prouder of an honor. It made the business, but for someone to me smile when I looked recently at share a thought or idea with. She the list of 2007 nominees and saw could always depend on a straight that Hisaoka PR and Foodservice answer from me and if needed, Monthly were both up for the honor she could rely on my integrity and the year before. We were among confidentiality. Now to talk to Joan those happy to be just included as was always an experience as her another name was called. thoughts could come faster than she could deliver them in words. I EagleBank won the Joan Hisaoka loved it as the conversation would Allied Member of the Year RAMMY speed up or slow down as the words this year … congratulations and be would eventually fall into order. proud. Brilliant. Her struggle with her illness is a story of courage and resolution. She kept going, taking on new challenges … always fighting. I can remember where I was Linda Roth
Walter Scheib The recent passing of former White House Chef Walter Scheib came as sad news to us in the food community … you can read more about the details and some
Tasty bytes at foodservicemonthly.com
wonderful reflections in the news section of this issue. I only had one significant encounter with Chef Scheib and it’s, again, one I will never forget. It was summer 2004 and a new kind of summit came to Washington, DC. Engaging in the diplomacy of food, over 20 members of Le Club des Chefs des Chefs (C.C.C.) – the organization of chefs to the world’s Heads of State – convened for a culinary gathering at Washington’s Willard InterContinental. Known as the “Residence of Presidents,” the hotel opened its doors and kitchens to the chefs who feed the most powerful leaders in the world. Scheib was the president of the club at the time and had invited the chefs for the trip to our nation’s capital. Chefs in attendance cooked for the Queen of England, for the Great Hall of the People of China, France, Spain, the Crown Prince of Saudi Arabia, the King of Thailand, the President of the Republic of Ireland, the King and Queen of Norway, the Prime Minister of Canada, and
the Official Receptions of India as well as many other countries and majesties. Barbara Bahny, director of public relations for the hotel, orchestrated a media event that opened the kitchen to the media before the VIP reception. I had the opportunity to serve as the event photographer for the hotel – providing pictures for the media from the US and around the world. I had access to the behind the scenes events of a day in the Willard kitchen with these extraordinary chefs. I always remembered what Walter Scheib told me about the chefs and their shared recipes as they cooked in the Willard kitchen, “These recipes are not necessarily haute cuisine, rather, they provide a view of home-style cooking from the first families of the world.” I found Walter Scheib the chef to be intense, driven and a superb culinarian. The food world is less without him.
foodservicemonthly The Newsmagazine Foodservice Professionals Rely On Volume 14, No. 7 n July 2015 Michael Birchenall
Editor and Publisher michael@foodservicemonthly.com
Lisa Silber
Sales Manager lisa@foodservicemonthly.com
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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 Andrew Kline 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.
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FSM NEWS
RAMW Announces 2015 RAMMY Award Winners
The Restaurant at Patowmack Farm in Lovettsville, Va. Named Fine Dining Restaurant of the Year
Tarver King accepts Fine Dining Restaurant RAMMY on behalf of The Restaurant at Patowmack Farm. photo credit: courtesy of The Rammy Awards
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he region’s culinary elite and their fans celebrated “The Faces of Our Industry” at the Walter E. Washington Convention Center for the 33rd Annual RAMMY Awards as the Restaurant Association Metropolitan Washington (RAMW) honored winners and nominees in 21 award categories. RAMW honored two additional members with the Joan Hisaoka Allied Member of the Year, given to EagleBank for exemplifying commitment to and support of RAMW, and the Duke Zeibert Capital Achievement Award, presented to Western Development Corporation Chairman & CEO Herbert Miller for his dedication and leadership that has helped transform metropolitan Washington’s restaurant industry into the driving economic force it is today. These awards were determined by RAMW’s Executive Committee.
33rd Annual RAMMY Award Winners Joan Hisaoka Allied Member of the Year: EagleBank Duke Zeibert Capital Achievement Award: Herbert Miller, Western Development Corporation, Chairman & CEO Restaurateur of the Year: José Andrés and Rob Wilder, ThinkFoodGroup Chef of the Year: Victor Albisu, Del Campo and Taco Bamba Formal Fine Dining Restaurant: The Restaurant at Patowmack Farm Service Program of the Year: Marcel’s by Robert Wiedmaier Upscale Casual Restaurant: Mintwood Place Everyday Casual Restaurant: DGS Delicatessen
Employee of the Year winner Evan Labb from Evening Star Café. photo credit: courtesy of The Rammy Awards
New Restaurant of the Year: Fiola Mare Rising Culinary Star of the Year: George Pagonis, Kapnos Pastry Chef of the Year: Agnes Chin, The Grill Room Beer Program of the Year: Pizzeria Paradiso, Georgetown Cocktail Program of the Year: Bourbon Steak Wine Program of the Year: Iron Gate Regional Food and Beverage Producer of the Year: Catoctin Creek Distilling Company Restaurant Employee of the Year: Evan Labb, Evening Star Cafe Restaurant Manager of the Year: Joseph Cerione, Blue Duck Tavern
Favorite Gathering Place: Bar Pilar Upscale Casual Brunch: Le Diplomate Everyday Casual Brunch: The Daily Dish Favorite Fast Bites: Pete’s New Haven Style Apizza For more information regarding the winners of these awards, visit therammys.org or email therammys@ramw.org The selection process for the winners involved two esteemed groups, the voting public and an anonymous panel of volunteer judges, consisting of food and dining journalists, educators and foodservice industry professionals. The voting public decided the winners in four categories: Favorite Gathering Place, Upscale Casual Brunch, Everyday Casual Brunch and Favorite Fast Bites.
FSM NEWS Continued on page 6
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Give Us a Taste
Back for an Encore Rick Ferrante has been involved in the foodservice industry for over 35 years, most recently as national accounts manager with Clemens Food Group, and previously as president of Nick’s Sausage Company. The Ferrante family has had the pleasure of developing many great business relationships over the years that have resulted in longstanding friendships, and are extremely proud and eternally grateful to everyone who has played a role in the family’s success. Life changes, opportunities may come and they may pass, but one thing that has never wavered is the passion Rick has for the sausage industry. It is his roots, it is where he started, and it is his opportunity to continue what he has crafted over three decades. As a result, the Ferrantes are extremely proud to present their family-owned Encore Sausage Company. Rick is back for an encore, back to build upon what his family began many years ago. Rick and his family are excited for the new opportunity at hand and look forward to once again sharing the high aspirations held for this company. Over the years, the Ferrante family has predicated its business upon producing only the finest quality product, supported with the utmost customer service. The Ferrantes look forward to once again earning an opportunity to let the product do all of the talking.
For inquiries or samples, contact Encore Sausage Company at 301-322-2242 or rick@encoresausage.com
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FSM NEWS, cont.
Culinary arts scholarship recipients show off the key to their future education.
Carlos Rosario Celebrates Graduates The Carlos Rosario School recently celebrated the successes of 354 graduates who had completed career training programs, learned English, passed the GED exam, and become new citizens. This year’s graduates represented 36 different countries and ranged in age from 20, like Nabani from Bangladesh, to age 71, like Maria from Spain. Highlights included the seventyseven students who completed Culinary Arts Fundamentals, Advanced Culinary Arts, and Baking and Pastry; and the one hundred and fifty students who received elementary and middle school certificates of completion thanks to a partnership with the Mexican Consulate. During this year’s ceremony 29 graduates received scholarships to pursue college and vocational training programs. Ten scholarships were awarded to culinary arts career training graduates. Recipient Tawana Rose, Baking and Pastry graduate, said, “I want to become an entrepreneur and open my own southern comfort food restaurant. This is just phase one of my journey … phase two will be going to Ana G.Mendez to continue studying culinary arts.” At the ceremony culinary students wore orange ribbons in solidarity with a classmate who is in
the hospital battling leukemia and couldn’t walk across the stage. The ceremony took place in front of a packed audience of almost 800 graduates, their families and friends and school supporters. Many community leaders including Anita Bonds, Councilmember-atlarge, and Franklin Garcia, U.S. Representative (Shadow), attended the ceremony. Remarks were delivered by Jackie Reyes, Director of the Office of Latino Affairs; Scott Pearson, Director of DC Public Charter School Board and Laura Wilson Phelan, DC State Board of Education, Ward 1 Representative. Reyes told graduates, “If you succeed, we all succeed.” For the past 43 years, the Carlos Rosario School has transformed the lives of more than seventy thousand immigrants by investing in and supporting their journey to achieve the American Dream. Their education model combines adult education with life skills programs and support services. ESL instruction is embedded in life and technology skills, health education, parenting, civics, and workforce training. The School celebrates a long established local, regional, and national reputation for excellence.
FSM NEWS Continued on page 7
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FSM NEWS, cont. DCCK Set to Celebrate 100th Graduation DC Central Kitchen will celebrate the graduation of its 100th Culinary Job Training (CJT) class on July 10 with a ceremony held at the Ronald Reagan Building and International Trade Center in Washington. The culinary program equips jobless, formerly incarcerated, or homeless adults for careers in the foodservice industry through a life-changing 14-week program. Over the course of the program, students receive in-kitchen training, job-readiness skills, and selfempowerment sessions that provide a holistic approach to furthering their personal and professional growth. The CJT program began in 1990, as soon as DCCK landed its first kitchen space—at the time, in a row house on Florida Ave NW. The three-month program was designed to be shorter than a formal cooking school, but more comprehensive than a general job readiness service. Trainees were recruited from homeless shelters and halfway houses, gaining culinary skills as they helped prepare the meals DCCK delivered to those same housing programs each day. The program got a major boost from the hospitality industry, which soon saw CJT as more than a charitable service — rather, it was a source of human capital. Chefs donated their time as guest lecturers and became internship supervisors. Marriott International began as a DCCK food donor, but soon began investing in the training program. In 2008, the J. Willard and Alice S. Marriott Foundation ‘sponsored’ the full cost of an entire CJT cohort—putting people back to work in the face of a recession. Since then, Marriott has supported an entire class each year, including DC Central Kitchen’s 100th class. In its 25 years of operation, the CJT program has produced 1,700 graduates. Since the recession of 2008 alone, CJT has prepared 600 graduates with a 90 percent job placement rate.
Television and radio host Tavis Smiley, DCCK founder Robert Egger, Chef José Andrés, and local elected officials will join friends and family to celebrate the remarkable achievements of Class 100 and the 1,700 men and women whose lives have been changed by the selfempowerment and self-sufficiency the Culinary Job Training program imparted on them. source: DCCK
Silver Diner and Old Dominion University Honored at 8th Annual Produce Excellence in Foodservice Awards
trends and new products,” said United Fresh CEO Tom Stenzel. “We appreciate their tremendous commitment and recognize PRO*ACT’s generous support in honoring these winners and their positive impact on our nation’s dining habits.” These winners were selected from more than 130 nominations submitted by produce companies and foodservice operations across North America. A panel of produce and foodservice industry
leaders reviewed each nominee’s incorporation of fresh produce into menu development, use of food safety protocols for proper storage and handling of produce, leadership in produce related community service and special events and recognition by their company and industry peers. United Fresh will start accepting nominations for 2016 beginning this fall, with winners to be honored at United Fresh 2016 in Chicago.
FSM NEWS Continued on page 8
Sponsored by PRO*ACT LLC, and now in its eighth year, the Produce Excellence in Foodservice Awards Program honors chefs and their companies for their innovative and influential use of fresh produce in the culinary arts. Two of the seven national chefs honored at the United Fresh Produce Association 2015 convention and trade show in Chicago are from our Mid-Atlantic readership.
Casual & Family Dining Restaurants Chef Ype Von Hengst Executive Chef/Co-Founder, Silver Diner, Rockville, Md.
Colleges & Universities Chef Bob Patton Executive Chef, Aramark Old Dominion University, Norfolk, Va. “Year after year, these honorees continue to impress us with their creativity and ingenuity,” said PRO*ACT President Max Yeater. “We are so proud to be the sponsor of the Produce Excellence in Foodservice Awards and we thank all of the nominees and all of the chefs who dedicate their efforts to increase the consumption of fresh fruits and vegetables.” “These seven winners have created extraordinary dishes featuring fresh fruits and vegetables as mainstays on their menus. We are proud to honor them for the important role that they play in showcasing our industry and introducing their customers to fruit and vegetable
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FSM NEWS, cont. Another Food Recovery Success Story from Nourish Now Nourish Now’s Executive Director Brett Meyers reports on their 4th Annual Fundraising Gala: “I am extremely grateful for everyone’s overwhelming generosity and support of our 4th annual fundraising gala! It was a fantastic way to kick off the summer. Thank you for everyone who attended, sponsored, volunteered and played a part of making this fundraiser our biggest success ever! Being able to reach our goal of
surpassing 400,000 pounds of food recovered and donated before the June 6 Gala is a measurement we took very seriously and everyone at Nourish Now is proud to have accomplished this feat.” Nourish Now this summer continues to expand its efforts of recovering food and helping bring food security to more people in need throughout the community. They have announced a new partnership with the Housing Opportunities Commission (HOC)
in which they will be distributing food at different satellite apartment buildings for those in need starting this month. Nourish Now is looking for ideas anytime about steps toward ending food waste and hunger in the community.
Food Donor Spotlight At the fundraiser, the Cava Mezze Restaurant Group was recognized for their philanthropy and commitment to fighting hunger in Montgomery County, Md. Cava was one of the first
restaurants to join Nourish Now’s “On The House” program. Through this program, they have provided families with over 100 meals in a free dine-in experience. The families rave about receiving this rare opportunity (and great food) that may otherwise be difficult to arrange. Special thanks to Ike Grigoropoulos and Dimitri Moshovitis for accepting this award presented by Art Brodsky of Montgomery County Executive Ike Leggett’s office.
NRA Statement on Supreme Court Health Care Ruling of full-time employment Dawn Sweeney, President at 30 hours, the lack and CEO of the National BREAK Restaurant Association ING of clarity regarding reporting requirements, issued the following auto-enrollment, the statement regarding the inconsistency of defining Supreme Court’s decision ‘seasonal employment’ on King vs. Burwell: and the process of determining “While, today’s decision by the which businesses are considered Supreme Court is one of great importance to the dialogue on health ‘large’ under the law, have placed an enormous amount of undue care coverage across the country, burden on American businesses there are issues within the current large and small. law that need to be addressed. “We have worked tirelessly “We are concerned that the with Congress on behalf of our issues impacting restaurants membership to find bipartisan and the employer community at solutions to these very real problems large have yet to move forward and will continue to do so as the in Congress. Certain provisions discussion on health care continues.” within ACA like the definition
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FSM NEWS, cont. NRA’s Sweeney, ProStart Educator, Remember Walter Scheib The National Restaurant Association remembered former White House chef Walter Scheib as not only a great chef but a mentor to students and up-and-coming chefs. “Walter served as a trustee for our Education Foundation for several years and was a revered and respected judge for our National ProStart Invitational,” said Dawn Sweeney, the NRA’s president and CEO. “His kind manner and deep experience was valued by all of us, and he will be sincerely missed.” Scheib, 61, accidentally drowned during the week of June 13, while hiking in the New Mexico mountains. His body was found June 21. A 1979 graduate of the Culinary Institute of America in Hyde Park, N.Y., Scheib was White House executive chef under presidents Bill Clinton and George W. Bush. Following that stint, he appeared on the Food Network’s Iron Chef America competition in 2006 and authored “White House Chef: Eleven Years, Two Presidents, One Kitchen” in 2007. Hoping to encourage future generations of professional chefs,
executed fundamental skills. With his global perspective and knowledge of regional cuisines, he was able to interact with our students and respect the dishes they demonstrated.” “He brought a distinct level of professionalism to the contest,” he said. “Walter often spoke about the importance of planning and proper preparation as being the keys to success. The advice he gave will no doubt help many future chefs as they move on to professional careers
Scheib, in addition to serving as an NRA Educational Foundation trustee, was a judge for the organization’s National ProStart Invitational in 2013 and 2014. ProStart teaches high-school students the culinary and hospitality management skills needed to pursue further education and careers in foodservice. “Walter brought a vast amount of experience to the judging team,” said Greg Beachey, the NRAEF’s senior manager of education and training. “Because he had an incredible amount of culinary knowledge, he appreciated well-
of their own.” In recent years, Scheib, a Pennsylvania native, moved first to Sanibel Harbor, Fla., and then Taos, N.M. He was a successful consultant and motivational speaker for his company, The American Chef. He is survived by two sons from his first marriage, Walter S. Scheib IV of Denver and James Prince of McLean, Va.; his father, Walter S. Scheib Jr. of Oceanside, Calif.; and a brother. source: NRA
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FoodService Monthly
FOODSERVICE LAW MATTERS
Managing Lease Liability: The Limited Personal Guarantee
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premises is owned by an hen buying or institutional landlord in developing a new a particularly desirable restaurant, you location, it is typical for will likely form a the landlord to require limited liability company your personal guarantee of or corporation to be the the rent and other tenant owner of the restaurant obligations under the and the tenant under the lease. What this means lease with the landlord for is that if your business the business premises. The BY ANDREW KLINE fails to pay the rent, or purpose of such entities otherwise defaults under is to limit your personal the lease, you will be personally liability such that you will not liable. The landlord can then sue be personally liable for the debts and get a judgment against you and obligations of the restaurant for unpaid rent, and then attach business beyond your capital your personal assets to satisfy the contributions. judgment. In today’s market, even The most important asset and for a modest sized location in a the biggest liability of your new developing neighborhood, your business is likely to be the lease liability might easily exceed a of the premises. If you are not an established operator with multiple million dollars for a lease with a tenyear term. You are, however, only successful locations, or if the
When buying or developing a new restaurant, you will likely form a limited liability company or corporation … . The purpose is to limit your personal liability such that you will not be personally liable for the debts and obligations of the restaurant business beyond your capital contributions. liable for the landlord’s actual losses. If the landlord is able to quickly re-rent the premises after your default, your actual liability will be much lower than that maximum amount. In order to manage your liability, you might bargain with the landlord for a limitation on the scope of the guarantee liability. There are three principle forms of guarantee limitations. The first form has you guaranteeing some early portion of the lease term with your guarantee liability terminating after a certain period, provided the tenant entity pays the rent and otherwise performs under the lease. For example, you might agree with the landlord that you will guarantee the first three years of the lease term, and at the end of lease year three, your personal liability will terminate. By the end of year three, your business will have been established, you will have paid rent, and the landlord will have recouped some portion of the brokerage commissions and other expenses of leasing you the premises. Another form of limited guarantee is sometimes referred to as a “floating” guarantee, which means that you are personally responsible for a certain sum of money or a certain number of months rent after a default. For example, your liability might be capped at one year’s rent. If there is a default by the tenant entity at any time during the lease term, your maximum liability will not exceed an amount equal to one year of rent payable by the tenant
entity under the lease. A third form of limited guarantee is frequently called a “good guy” guarantee. The pure good guy guarantee, more prevalent in the New York area, requires that you be personally liable only for amounts due under the lease through the date you surrender the premises to the landlord after default by the tenant entity under the lease. Upon surrender of the premises your liability terminates, but you are liable for all amounts owed for rent and other lease obligations through the date of termination. Pure good guy guarantees are rare in the DMV area. More common is a good guy guarantee combined with an additional limitation. For example, the landlord might agree to a good guy limited guarantee with a one-year floater. That means you are personally liable for all amounts due through the date of surrender, plus no more than one year’s rent from the date of surrender. There is no “standard” personal guarantee limitation. Like all provisions of a commercial lease, the guarantee and any limitation on the guarantee should be negotiated along with the other business terms of the lease. You should raise the issue with your real estate professional or attorney early in the process to minimize your liability to the greatest extent possible. Andrew J. Kline is a principal in the Veritas Law Firm. akline@theveritaslawfirm. com 202-686-7600.
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B BOB BROWN SAYS ... The Changing Face of Banquet Service
T
o find out what’s joyous hospitality DNA trending with lifts the rest of the team. banquet service, I “And we have an caught up with the amazing server named husband and wife team Tim Acton,” Amy adds. of Amy James, director “He came out of the of events at the Bethesda Marriott Foundation North Marriott Hotel and Bridges program that hires Conference Center and and promotes those with Doug Klein, director of physical and cognitive BY BOB BROWN events at the Marriott disabilities. Tim is so Marquis Washington, passionate about his job DC. “Banquets service can be very we have a hard time getting him to prescriptive. The whole serving take a vacation. He’s always smiling from the left and clearing from the and willing to help both guests and right routines and protocols are still fellow teammates. Sure, being a in place. But, exciting changes and server can be lucrative, but it’s the twists are in play,” Doug says. Tanya’s and Tim’s with their joy of serving that not only delights guests but makes our work inspiring,” Ride the wave of culinary, bar, agree Amy and Doug.
“The whole serving from the left and cleaning from the right routines and protocols are still in place. But exciting changes and twists are in play.” gious 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.
and style trends
“Our executive chef, Matthew Morrison, has moved from oldfashioned plated affairs to fresher ala minute dishes. He’s aligned with the farm-to-table movement by sourcing fresh sustainable foods from our rooftop garden and nearby Mid-Atlantic purveyors. We’re also upgrading our bars. For clients tired of dated generic cocktail stations, we’ve created bars that serve trending classic Manhattans and Old Fashioneds, as well as signature cocktails and infused drinks. We’ve also gotten away from tray stands and tray service to create a cleaner, more contemporary restaurant feel,” Doug continues.
Hire personality and passion “In our pre-opening,” says Doug, “we wanted to move away from employing servers who only want to serve and then hide in the back. So, we took a risk and hired more for stage presence and panache than experience, and it paid off. Consider Tanya, who came from the Cosmopolitan in Las Vegas. Now referred to as the ‘Mayor of Banquets,’ Tanya lights up a room. Upbeat, friendly, and happy, her
Train, cast, and master the balancing act “Since the new banquet server and bartender have to deliver more expert personalized service, we put aces in their places. For example, for those patrons with deeper pockets who want to upgrade to a bourbon bar, we position Marriott Bar Arts trained mixologists at the helm. And, we train servers to be comfortable adding insights such as, ‘our full-bodied, dry Rutherford Hill Merlot pairs nicely with your Angus Filet.’ We coach servers to balance artful service and anticipate needs without being overbearing,” Doug says. Doug and Amy are on the cutting edge of dispelling the notion that servers are only ‘to be seen, not heard.’ And, they’re at the forefront of a fresher, brighter, more innovative banquet 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 presti-
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Beyond Chicken Fingers & Fries: New Evidence in Favor of Healthier Kids’ Menus Silver Diner Appears in the Journal ‘Obesity’ … in a good way
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ontrary to popular belief, more healthy kids’ meals were ordered after a regional restaurant chain added more healthy options to its kids’ menu and removed soda and fries, researchers from ChildObesity180 at Tufts University Friedman School reported in the journal Obesity. Including more healthy options on the menu didn’t hurt overall restaurant revenue, and may have even supported growth. Researchers examined outcomes before and after the Silver Diner, a local full-service family restaurant chain, made changes to its children’s menu in order to make healthier items easier to choose. This study is the first of its kind to look at both ordering patterns of children’s food plus a restaurant’s sales data after making menu changes. After the menu changes, instituted in April 2012, nearly half
of the children’s entrées ordered were from the healthier kids’ meal options (46%, compared to 3% before the changes). The proportion of kids’ meal orders that included at least one healthy side also increased dramatically—from 26% before the changes to 70% after the changes were made. Notably, overall chain revenue continued to grow after the menu changes, exceeding that of leading family dining chains during the same time period. “Our study showed that healthier children’s menu options were ordered a lot more often when those options were more prevalent and prominent on kids’ menus, highlighting the promise of efforts to shift the status quo and make healthier options the new norm,” said Stephanie AnzmanFrasca, Ph.D., research associate at ChildObesity180 and lead author of the new paper. “Given how
frequently kids go to restaurants, and evidence that this can be linked with consuming excess calories, offering and promoting healthier menu options could play a role in reversing the childhood obesity epidemic.” The restaurant chain made three main changes to the children’s menu:
1. Offered more healthy kids’ meals More kids’ meals met nutrition standards set by the National Restaurant Association’s Kids LiveWell program (59%, compared to 22% before the changes).
2. Automatically included healthy sides Healthy side dishes—strawberries, mixed vegetables, or side salads— were automatically included with all kids’ meals by default.
3. Removed less healthy options from the kids’ menu:
including soda and lemonade were removed from the menu. They were still available as substitutions at no extra charge, but had to be requested. Aggregate data from more than 350,000 children’s meals ordered were analyzed, along with a random subsample of individual checks (18,712) from both before (September 2011-March 2012) and after (September 2012-March 2013) the menu changes went into effect. To learn more about our work related to healthy restaurant meals for kids, visit www.childobesity180. org/healthymeals. Funding was provided by the Robert Wood Johnson Foundation and The JPB Foundation. No financial support was received from the Silver Diner.
Fries and sugary fountain drinks
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14 n JULY 2015
The Newsmagazine Foodservice Professionals Rely On
S Chefs Love ‘Seasonal’
July’s
Bounty
Susan Delbert
Executive Chef The National Press ClUB
usan Delbert, executive chef for The National Press Club, tells Foodservice Monthly she has a “great gig” as she leads the kitchen at the 108-year-old Washington institution in her sixth year. When asked to describe her cooking credo, she doesn’t hesitate … “seasonal.” “I know it sounds cliché now but it’s the way I cook,” says the Culinary Institute of America educated chef. Located on the 13th floor (the only one in DC), the meeting rooms and ballroom create a smorgasbord of options for catering and a busy kitchen for Delbert to oversee. Then you can add in the members’ only The Reliable Source and the best kept secret in DC … the very public dining room The Fourth Estate. Mixed into our conversation about fresh foods, the exclusive use of Certified Angus Beef and the new catering menu, Delbert is the ultimate NPC ambassador as she pressed for taking me on a tour of the Club. With her headed up the stairs to The Reliable Source, how could I refuse. It was worth it. You could feel the energy of the rooms and the very real seasonal commitment to dining. Reviewing the dining room menus, Delbert showed me where the fresh bounty of July was going to replace the end of winter and spring items. She was looking forward to a Friday visit from her
Keany Produce sales person who was bringing in four new lettuces for her to try. It’s time for her take on local cherries, watermelon, a feta cheese riff and she’s hoping one of the lettuces will be the complement to show off the natural flavors of the fruit and cheese. And then we were talking about swiss chard, that summer tomato gratin and sweet sun gold tomatoes. Yes, the local bounty of July is a good time for chefs and Delbert is more than ready. One other good trait for a seasonal chef is to let the flavors of foods stand forward rather than
When asked to describe her cooking credo, she doesn’t hesitate … “seasonal.” manipulating them with a heavy culinary hand or trying too hard a la all the cooking shows blanketing food television. One of Delbert’s favorite dishes is the simply seared Atlantic cod. She serves it with a lemon zest couscous and a Moroccan ratatouille … straightforward, fresh and delicious. Talking about challenges in the kitchen, I think most chefs will detail the complexities and magnitude of food allergies. She credits her Clyde’s experience with preparing her for the thoroughness required to navigate this ever
FoodService Monthly growing issue. One nice feature they do at Press Club is to have someone different than the server who took the order deliver the food to the guest. In the kitchen, they have segregated the preparation and rather than mix the plate in with the regular meals, this extra attention gives the guest more confidence that their concerns have been addressed. “We don’t make a big deal about it,” says Delbert. “But it is important to us.” On the vegetarian front, Delbert has seen the call for the non-meat plates in catering grow from three percent to somewhere between and 10-15 percent. Don’t think Susan Delbert isn’t a well-rounded individual … the night of our interview and photo shoot, around nine, she had tennis to play. Although she doesn’t practice law actively any longer, she is a member of the Alaska, California, Maryland and DC Bars. In her past, she lived in Alaska where she was an Assistant District Attorney in Fairbanks and Anchorage. In the mid-eighties, she retired and became the Cook and Navigator on a 33-foot sailboat in the Mediterranean and crossed the Atlantic in 1984. Welcome to the world of the Keany Produce Chef of the Month, Susan Delbert.
FoodService Monthly
JULY 2015 n 15
The Newsmagazine Foodservice Professionals Rely On
Maryland Gov. Hogan Announces Featured Dishes for 8th Annual ‘Buy Local Cookout’
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overnor Larry Hogan announced the 15 recipes that will be featured at the 8th Annual Buy Local Cookout, which celebrates Maryland’s Buy Local Challenge Week, July 18 – 26. Recipes for the event, submitted by teams of Maryland chefs and producers, were selected for their availability of ingredients, geographic representation, maximum use of local ingredients and creativity. “The Buy Local Cookout is a great opportunity to showcase the many businesses that support our farmers through buying local – from grocery store chains, to distributors, restaurants and institutions,” said Governor Hogan. “Buying local gives consumers fresher, more nutritious and better-tasting food, and it helps to keep Maryland’s agricultural industry strong, diverse and sustainable.”
All recipe submissions will be published in the 2015 Buy Local Cookout Recipes, which will include wine, beer or spirits pairing recommendations from the Maryland Wineries Association, Brewers Association of Maryland and the newly formed Maryland Distillers Guild. A sampling of chefs, producers and their dishes follows:
Appetizer “Guinea Hog” Pulled Pork Sandwich with Kale Slaw Topping, Josh Asel of Seed of Life Café in Frederick County with producer Michael Dickson of Seed of Life Nurseries, Inc. in Frederick County for kale, onion, celery, carrot, cilantro, parsley, black guinea hog.
Salad Smokey Grilled Chicken Kabobs, Bryan Davis of The Classic
Entreés
Catering People in Baltimore County with producer Tom Albright of Albright Farms in Baltimore County for chicken.
Side Dish Crab, Corn and Tomato Bisque, David Wells of Evolution Craft Brewing Co. Public House in Wicomico County with producers Timothy Fields of Baywater Greens in Wicomico County for heirloom tomatoes and Matt Borys of Southern Connection Seafood in Somerset County for crab.
Naptown Moules (Rules!), Teddy Folkman of BAROAK Cookhouse & Taproom in Anne Arundel County with producers Ben Savage of Flying Dog Brewery in Frederick County for The Truth Imperial IPA; Bob Arnold of Arnold Farms in Queen Anne’s County for corn and Roma Gourmet Foods in Baltimore City for Roma Old Bay sausage. Sriracha Glazed Rockfish, Patty Henley of Saval Foodservice in Howard County with producers Tina Schillinger of Schillinger’s Farm in Anne Arundel County for cantaloupe and honeydew melon and waterman Robert Coleman in Kent County for rockfish. Find local Maryland products, locate a farmers market and more online at: www.marylandsbest.net Sources of local seafood can be found at www.marylandseafood.org
105 and GoinG StronG!
Belair Produce is a 4th generation, family-owned foodservice distributor in the Baltimore-Washington Mid-Atlantic market. We take immense pride in supplying the finest, natural and organic proteins, dairy, and fresh produce at competitive prices to a discriminating clientele who hold us to the highest quality standards.
Baywater Heirlooms is a 5th generation farm in Salisbury, Maryland, Belair’s featured local farmer. A prime example of Belair’s commitment to its local community, Baywater provides an unparalleled selection of quality, pristine produce.
Belair also offers an extensive line of specialty items via Watermark, a key supplier in the Mid-Atlantic of quality domestic and imported specialty foods that include pastas, artichokes, roasted peppers, fine cheeses, imported olive oils, and chocolate products.
7226 Parkway Drive • Hanover, MD 21076 888.782.8008 • belairproduce.com • sales@belairproduce.com
conGratulateS the winnerS of the 33rd annual rammy awardS Joan Hisaoka Allied Member of the Year EaglEBank Duke Zeibert Capital Achievement Award HErBErt MillEr, CHairMan & CEO WEstErn DEvElOpMEnt COrpOratiOn Restaurateur of the Year JOsé anDrés anD rOB WilDEr, tHinkFOODgrOup Chef of the Year viCtOr alBisu, DEl CaMpO anD taCO BaMBa Formal Fine Dining Restaurant tHE rEstaurant at patOWMaCk FarM Service Program of the Year MarCEl’s By rOBErt WiEDMaiEr Upscale Casual Restaurant MintWOOD plaCE Everyday Casual Restaurant Dgs DEliCatEssEn New Restaurant of the Year FiOla MarE Rising Culinary Star of the Year gEOrgE pagOnis, kapnOs
Pastry Chef of the Year agnEs CHin, tHE grill rOOM Beer Program of the Year pizzEria paraDisO, gEOrgEtOWn Cocktail Program of the Year BOurBOn stEak Wine Program of the Year irOn gatE Regional Food and Beverage Producer of the Year CatOCtin CrEEk Distilling COMpany Restaurant Employee of the Year Evan laBB, EvEning star CaFE Restaurant Manager of the Year JOsEpH CEriOnE, BluE DuCk tavErn Favorite Gathering Place Bar pilar Upscale Casual Brunch lE DiplOMatE Everyday Casual Brunch tHE Daily DisH Favorite Fast Bites pEtE’s nEW HavEn stylE apizza
18 n JULY 2015
The Newsmagazine Foodservice Professionals Rely On
FoodService Monthly
Making it Happen … RAMMYS 2015 When Rob Mumma, Belair Produce, offered our sales manager, Lisa Silber, a look behind the scenes at the tremendous production that goes into making the RAMMY awards a splendid spectacular, it reminded me of what it takes to get the food and beverages to the guests. I can remember very early in the Lynne Breaux years introducing Rob to Susan Gordon at a Michael Sternberg restaurant in Arlington over lunch.
As we talked, I could sense this might be a good fit for all. Rob Mumma and Belair Produce were all in, and he’s still going strong. Having worked for our “old school” Buzz Berman, Rob has honed his relationship skills and fostered the very real credo of “take care of your customer and they will take care of you.” With his manufacturer connections and the support of the loyal Allied members of the Restaurant Association Metropolitan
Washington, the foods are procured and the show goes on. Too many to name here but the team support includes Coastal Sunbelt, ProFish, Saval Foodservice and Keany Produce. Looking forward, FSM plans to sit down with the RAMW team to illustrate the magnitude of the biggest fundraiser for the Association and all the work they do for their members. Thanks to all for a great celebration.
20 n JULY 2015
The Newsmagazine Foodservice Professionals Rely On
FoodService Monthly
FOOD SMARTS
Consumer Driven Spending Is Increasing Need for Transparency in GMO Labeling
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GMO’s are said to few years ago I wrote be created to improve an article explaining, yield and resistance to “What is Organic?” herbicides. Time has not and in a subsequent proven higher yields, nor article about herbicides resistance to herbicides. and requesting mandatory Monsanto is the largest labeling of GMO’s. GMO producer of glyphosate labeling is still not required herbicides (weed killer) here in the USA. Food is in the US under the certified organic by the by Juliet Bodinetz company name, Roundup. National Organics Standard Monsanto produces genetically Board which was created by the modified seed products which are USDA. The USDA defines “Organic” modified primarily with the goal to as a labeling term that indicates that resist their herbicides and to make the food or other agricultural product a crystalline insecticidal protein has been produced through approved called Bacillus thuringiensis (Bt). methods that integrate cultural, Bt’s have been controversial in the biological, and mechanical practices that foster cycling of resources, promote news because of death of Monarch butterflies and honey bees. ecological balance, and conserve Worldwide Monsanto’s biodiversity. Synthetic fertilizers, sewage sludge, irradiation, and genetic Glyphosate-Based Herbicides, GMO crops and sale of GMO’s have been engineering may not be used.
Reading Food Stickers How can you tell if your produce has been genetically modified? Stickers on your individual fruits and vegetables are a system of labeling to help consumers identify if produce is GMO or not. • A 4-digit number means it was conventionally produced. • A 5-digit number beginning
banned completely or restricted in over 60 countries. In the European Union besides bans or restrictions, foods made with GMO’s must be labeled. These bans and restrictions are being made worldwide because of the fact that glyphosate (the main ingredient in Roundup) has been directly linked to health issues, including: autism, birth defects, nervous system damage, Alzheimer’s, Parkinson’s, various forms of cancer, and kidney failure. The World Health Organization recently stated glyphosate could cause cancer. Here in the United States, The Grocery Manufacturers Association estimates that GMO’s are now present in more than over 80 percent of conventional processed food. GMO’s are designed by Monsanto to resist their main herbicide, Roundup. The problem is that the usage of Roundup has increased incredibly. Time is showing that more usage of the herbicide is required as the Roundup is creating super pests and super weeds. Monsanto is working to design more GMO’s to resist a new chemical pesticide they are developing. GMO free product demand is consumer driven. Our U.S. consumer dollars reflect sales in GMO free product growth this past year as $8.5 billion with a 426 percent growth in consumer spending in the last five years.
with an 8, means it is genetically modified, but it is not mandatory to label genetically modified foods. • A 5-digit number beginning with a 9 means it is Organic.
Unfortunately, something being proven as safe or unsafe is not enough cause for labeling or usage. But, companies are listening to consumer demand. The consumers reflect this by their spending. Chipotle has announced that they are only going to use nonGMO’s in their restaurants. Whole Foods has announced they will create another chain of GMO free markets with a cheaper bottom line for consumers. Other big chains like Target and Wal-Mart are offering a higher number of GMO free products to their consumers. Whether you agree with GMO’s or not, we should have the right to choose and expect proper labeling to make this choice when we purchase. Surveys show that the consumers want transparency in their food labeling. Consumer spending might be the only thing to enforce this transparency. Juliet Bodinetz is executive director of Bilingual Hospitality Training Solutions and has over 25 years industry and training experience. Her team of instructors specialize in food safety, alcohol training and ServSafe training in English or Spanish and writing HACCP Plans in the Baltimore and Washington D.C. Metro Area. www.bilingualhospitality.com, juliet@bilingualhospitality. com or 443-838-7561. For Latest Food Safety Tips: Become a Fan on Facebook or Twitter: @BHTS
FoodService Monthly
JULY 2015 n 21
The Newsmagazine Foodservice Professionals Rely On
FSM PEOPLE Phillips Promotes Sarah Palmer to Director of Foodservice Sales
Guest Services Appoints Scott Shepherd Vice President/CCO
Guest Services, Inc. CEO Gerry Gabrys and president/chief operating officer Jeffrey A. Marquis today announced the appointment of Scott Shepherd as the company’s vice president/chief commercial officer. Shepherd comes to Guest Services from the Washington Redskins, where he served in successively responsible roles for more than
Scott Shepherd
seven years, most recently as senior vice president leading Corporate Partnerships, Special Events and Government Relations. During his tenure with the team, he worked with marquee team partners such as Ford, Procter & Gamble, Ticketmaster, Bon Secours Health System and GlaxoSmithKline. He also led the team’s corporate headquarters retention project with Loudoun County and the Commonwealth of Virginia, as well as the team’s training camp relocation to Richmond. Mr. Shepherd’s prior experience includes leadership positions with the Minnesota Vikings, Tampa Bay Lightning and Columbus Blue Jackets. He is a graduate of Lynchburg College with a Bachelor of Science degree in business administration. Guest Services is the premier private hospitality management company and National Park Service concessionaire delivering food, lodging, retail and recreation services since 1917. The Fairfax, Virginia-based company and its subsidiaries employ in excess of 3,000 staff at more than 250 facilities, which welcome approximately 25 million guests annually across the United States.
Neal Langermann Named Corporate Chef of Capital Restaurant Concepts Thomas L. Gregg, CEO of Capital Restaurant Concepts (CRC), announced the appointment of Neal Langermann as corporate chef of Capital Restaurant Concepts. In this new role, he will once again serve as executive chef of the landmark southern restaurant Georgia Brown’s, a position he held for eight years, as well as serving as the corporate
Neal Langermann
executive chef of CRC, overseeing the menus at J.Paul’s, Old Glory BarB-Que, Paolo’s Ristorante, Neyla in Reston, Va., and Ovations, the on-site restaurant for Wolf Trap National Park for the Preforming Arts. The fruits of his labor earned Langermann the title of “Chef of the Year” presented in 2001 by the Restaurant Association Metropolitan Washington. He opened his own restaurant in 2009, Langermann’s in Baltimore which he still owns today.
Jameela Hassan Tapped as Pastry Chef at Macon Bistro & Larder
100 YEARS IN THE MAKING. WELL WORTH THE WAIT.
®
Authentic Maryland Crab Cakes in 3 Simple Steps OW
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Sarah Palmer
AVAILABLE A
T
Phillips Foods announces the promotion of Sarah Palmer to Director of Foodservice Sales. Palmer will leverage more than 25 years of foodservice industry experience in her new role leading overall sales strategy and business growth for the 100-year-old seafood company. She will also maintain direct sales responsibility for the Mid-Atlantic region. Palmer joined Phillips in 2010 as a Product Specialist and successfully grew her sales responsibilities over the years. “Sarah has been a dynamic and successful member of our team for many years,” says Steve Phillips, President & CEO of Phillips Foods. “She has been instrumental to our foodservice sales success across all regions, and this new position will enable her to more comprehensively drive our foodservice business growth forward.” John Knorr, Senior Vice President of Phillips Foods, adds, “Sarah’s promotion is very well deserved. Her leadership will continue to play a positive role in the company’s future. It’s clear she has deep industry expertise, trusted customer relationships and a commitment to meeting each customer’s needs.” Sarah Palmer said about her new appointment, “Working with Phillips has been a rewarding experience, and I’m looking forward to the next step that will fully utilize my extensive sales background. My focus is to help build on our success with distributor partners and foodservice operators across all industry segments.”
Macon Bistro & Larder’s Executive Chef Dan Singhofen announced the appointment of Jameela Hassan as pastry chef for the French/southerninspired neighborhood restaurant located in the Chevy Chase. She brings to her new position 12 years of professional experience. Hassan is a fourth-generation Washingtonian who first fell in love with cooking by watching the passions of Lidia Bastianich, Rick Bayless, and Julia Child on public television. The opportunity to jump into pastry came at Peter Smith’s PS’7’s Restaurant (2007), where the chef’s “everything-made-inhouse” philosophy proved a pivotal influence on her culinary pillars. Through stints at Againn (2010), The Hamilton (2011), and her work with Chef Singhofen, Hassan acquired extensive knowledge and experience in baking and pastry arts. She most recently served as part of the opening team at Fabio Trabocchi’s Fiola Mare.
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22 n JULY 2015
FoodService Monthly
The Newsmagazine Foodservice Professionals Rely On
THE LATEST DISH
Chuy’s Expands in Virginia … Next Stop, Maryland
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huy’s plans to expand further into Northern Virginia when they open in Woodbridge in October and Sterling in the end of the Q2 2016. Clarendon and Reston are also targeted. They will cross a river, as they are also looking at sites in Maryland – Rockville and Columbia.
Town, Alexandria, brought to you by Steve Fogleman and Mehrnoosh Rajabi. It seats 60 on the first floor dining room with a 30-seat second floor bar and lounge. Annapolis native Brian Rowe is their executive chef. He previously worked at by Linda Roth Wolfgang Puck’s Grand Café in Orlando as well as Spago in Beverly Hills. He also Openings Update did an internship with Chef Jacques British Columbia-based Earls Ganeu in Lyon, France. Hans Kitchen + Bar is expecting a late Fogleman (any nepotism here?) will 3Q opening at their Tysons Corner be the pastry chef. Craft Mixologist location in the new Macerich Zachary Faden with be in charge of project, TysonsOne. Please note: no the bar program. Olivia Mills is the “apostrophe,” as it’s named for Earl Service and Beverage Director. Sr & Earl Jr (2 Earls) … Tadich Lupo Verde will have a sister Grill now expects to also open in operation in DC’s Palisades late 3Q at 10th & Pennsylvania Ave, neighborhood at 4814 MacArthur NW in DC. Succotash is planning Blvd. NW. Same owners as the one to start serving its unique brand on 14th St.: Lahlou and Antonio of southern hospitality and food Matarazzo. Actually, Lahlou from Chef Edward Lee, in National owns the building and lives in the Harbor, Md. in mid-July. Palisades. He also owns Tunnicliff’s, Southern food with a twist gains Ulah Bistro and Station 4. Not in popularity here, as Magnolia’s only will it offer Lupo Verde’s on King is expected to open this signature homemade pastas, it will month at 703 King Street in Old have an expanded menu of entrees.
Their menu is by chef Domenico Apollar. It will seat 100 on two levels, with a lower level that houses a small gourmet market which will carry Lupo Verde’s homemade pastas and sauces. There is also a chef’s table on the lower level. An October opening is planned.
Just Opened Annapolis-based Blackwall Hitch, a modern interpretation of a classic shore tavern, recently opened in Old Town, Alexandria on the waterfront adjacent to The Torpedo Factory, on Cameron St. (where I used to live before it became such a restaurant hot spot). The two-level restaurant opens this month with 315 seats inside and 105 more on the patios … &pizza opened a 44-seat restaurant with an outdoor patio at Pike & Rose in Rockville. The chain also launched its &wine program at its six D.C. locations … Kona Grill just opened in Rosslyn at 1776 Wilson Blvd across form where 100 Montaditos used to be. Daring restaurant, bar and club pioneer (into under-developed neighborhoods) Joe Englert is
FROM THE FOTO FILES | Flat Stanley and SCOTUS Sometimes the best pictures are the ones you don’t use … as I continue my look into the archived Foto Files of Foodservice Monthly. Then, the breaking news of the Supreme Court decision came down regarding the Affordable Care Act as the July issue was going to press. From all accounts and his dissenting opinion, Justice Scalia was not having a good day … but that’s not for discussion here. I met Supreme Court Justice Antonin Scalia once … at the Old Ebbitt Grill after an event. At the time, I was also traveling DC with my grandson’s school project from his home in Asheville. Flat Stanley was my companion everywhere
I went. In 1995 Dale Hubert created the Flat Stanley Project and schools across the country have had their students send Flat Stanley on journeys. For more info, flatstanleyproject.com. I took him everywhere … and of course photographed him with chefs, friends, monuments, legislators and restaurateurs … my beat. I wasn’t going to bother Justice Scalia, but I was talking to media guru and television reporter/ personality Marc Silverstein and he made the approach. Certainly not an immediately willing participant, Marc charmed the justice and assured him all was OK. I took the foto with just one question from
Justice Scalia, “This isn’t going to be in The Washington Post, is it?” No, just Foodservice Monthly ten years later. –Michael Birchenall
planning to go yet again where no established restaurateur has gone before – Ivy City. He plans to open a coffee shop, beer garden, music venue and bouldering gym at 1240 Mount Olivet Road NE, not far from the Hecht’s warehouse. His partner is real estate investor Langdon Hample. The 3,500-square-foot coffee shop will be run by Qualia Coffee Roasters, the Petworth coffee shop. The beer garden and bar portion of the project is still on the drawing board, whether they go big or go smaller and local. Regardless, all that rock climbing (or bouldering) will result in big thirst for beer. Paul Carlson of Vinoteca and family will be working to open The Royal in 3Q 2015. Named for the corner liquor store that had occupied the space previously, The Royal will serve Latin-American food which reflects the family’s Colombian heritage. The plan is to serve food all day long. The comfort food menu will be crafted by Chef Lonnie Zoeller. Expect exotic cocktails made with exotic fruit.
Quick Hits Stanford Grill plans to open in the Tower Oaks area of Montgomery County in the 3Q 2015 … Pinstripes is targeting Tysons Corner for a 4Q 2017 opening, as well as the second phase of Pike & Rose in Rockville. Chefs GO Fresh (formerly Chefs on Bikes) is scheduled for Monday, July 20 in the Virginia countryside, with support from Loudoun County Economic Development, as farms will be on the itinerary. Reggae Cooper, new GM at Salamander Resort agreed to host the luncheon in their restaurant. Georgetown Media Group, publishers of The Georgetowner and The Downtowner produce this event. 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
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
24 n JULY 2015
The Newsmagazine Foodservice Professionals Rely On
FoodService Monthly
WHINING ’N DINING
Langermann’s … Coming Back Strong
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angermann’s, one of food,” says partner David downtown B-more’s McGill. “And we have a fave restaurants that refreshed vision that will offers award winning ensure our continued lowcountry cuisine, filed success.” Langermanns.com chapter 11 to reorganize their debts. Times are Not Great News and tough for small businesses New Exciting News and the recent events Not great. After serious regarding violence and by RANDI ROM consideration Executive curfews in Baltimore Chef Brian Boston closed City, wreaked havoc on the Highland Inn in Columbia. our local business community “I’m a perfectionist. The distance – restaurants and hotels will be between the Milton Inn and The feeling the effects for years to come. Highland Inn was just too much The good news is – Langermann’s – I couldn’t be in two places at is building on its five plus years once. This isn’t a new revelation, of success by creating an entirely the restaurant has been up for sale re-FRESHed marketing campaign for six months.” The new, exciting with new menus, wine lists, news is that Boston is now focusing promotions, special events, a new his energy on the very successful web site and more. Milton Inn – it’s going through a $400,000 renovation! And … Look for a birthday promotion Boston just signed a new lease to be rolled out soon as well as a through 2040 when the inn will special Neighbor Days promotion celebrate its 300th-year anniversary. they’ll introduce to say thank you The Milton Inn recently introduced to the community for supporting a $12 small plates menu in the c. them during tough times. There will 1740 Lounge and it’s a huge success. also be a renewed focus on The Bar The Lounge offers a casual spot at Langermann’s – happy hour food to gather, meet friends and enjoy and drink specials as well as wine dishes – 26 different options to and beer tastings. (FYI- the talented be exact. FYI- Boston is working bar team makes their own ginger on a method or two to honor the beer and tonic as well a seriously outstanding gift certificates. If you tasty pinot crush. #YUM.) Owners have gift certificates, call The Milton Neal Langermann, David McGill, Inn. MiltonInn.com Jini Chung and Mark Lasker are committed to turning things around. “We take great pride in Congrats having our dedicated staff provide Big Cork Vineyards’ 2014 excellent service and inspired Chardonnay was awarded “Best in Reach restaurateurs. Advertise with us! Contact Lisa Silber at 703.471.7339
Show” at the 2015 Winemasters Choice Competition, held in Timonium. Maryland Wineries Association executive director Kevin Atticks made the announcement. In addition, nine wines from across the state were named “Best in Class” in their respective categories. Dave Collins, the vintner at Big Cork Vineyards (BCV) said, “Having won best in show and 4 gold medals it is truly a testimony to our hard work we are doing in Washington County.” BCV, located in Maryland’s Pleasant Valley, is home to 13 different varietals that span over 24 acres of land. The vineyard, owned by Randy Thompson, brought in Collins who had established a winemaking career in Virginia. “Although I am happy about our whites I am also very excited about our upcoming reds this summer and fall we have been holding off on them until the right time,” says Collins.
2015 “Best in Class” Winners BEST WHITE Big Cork Vineyards Washington County Chardonnay 2014 BEST WHITE BLEND Old Westminster Winery Carroll County Greenstone 2014 BEST ROSÉ Boordy Vineyards Baltimore County Dry Rosé 2014 BEST OFF-DRY Turkey Point Vineyard Cecil County Vidal Blanc 2014 BEST RED Catoctin Breeze Vineyard Frederick County Adagio 2013
foodservicemonthly
BEST DESSERT Linganore Winecellars Frederick County Indulgence 2012
BEST CIDER Great Shoals Winery Montgomery County Hard Pear Draft 2014 BEST FRUIT Linganore Winecellars Frederick County Blackberry BEST MEAD Orchid Cellar Meadery & Winery Frederick County Cobbler The annual Winemasters Choice Competition is directed by Al Spoler, host of WYPR’s Cellar Notes, and brings together wine makers from across the state for the opportunity to taste and evaluate each other’s wine. The competition is blind – judges only know the composition of the wine, not the label, price, intended market or any other details. Royal Sonesta Harbor Court Hotel announced the completion of a $10 million renovation and transformation of the 550 Light Street property by Parker Torres Design. The guestrooms, originally 195 in total, has increased to 203 rooms including 21 suites. Dining options within the hotel include the popular Explorers Restaurant and Lounge with its safari inspired painted walls, fine antiques and memorabilia and newly renovated dining area. Formula Espresso coffee shop offers coffee, sandwiches and pastries. For special events, corporate meetings, galas, conventions or weddings, the Royal Sonesta Harbor Court, offers over 12,000 feet of fully renovated event space. Sonesta.com/Baltimore Randi Rom is a Baltimore special events planner, marketing and public relations maven, freelance writer and head of R.J. Rom & Associates. Have a hot scoop? Contact Randi via email at randirom@comcast.net or phone at 443-691-9671.
FoodService Monthly
JULY 2015 n 25
The Newsmagazine Foodservice Professionals Rely On
Balti-MORE
Tersiguel’s resTauranT Forty years and two generations strong because of exquisite food, fine wine and smart business decisions
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BOOKMAKER’s 31 E. CROSS STREET Baltimore, md 443-438-4039 bookmakersbaltimore.com Follow on facebook, twitter and instragram: @bookmakersbaltimore Ryan Sparks and Sarah Acconcia
The Art of Cocktails and Seasonal Dishes Meet at Bookmaker’s
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by Dara Bunjon
everage Director Ryan Sparks of Bookmaker’s, a speakeasy stylized bar, puts the oomph into the creatively created house cocktails like the Corsican Rose and the Blind Melon 2.0. Executive Chef Sarah Acconcia, a Maryland Institute graduate, not only creates plates that are visually appealing, her dishes — both small and large — highlight the flavors of Maryland farms and
waterways. Enjoy their seven days a week happy hour and reverse happy hour at this Federal Hill standout. 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.
—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.
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26 n JULY 2015
FoodService Monthly
The Newsmagazine Foodservice Professionals Rely On
ASSOCIATION NEWS RAM
RAM Elects New Board of Directors
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he Restaurant AIDA Bistro in Columbia Association of Secretary: Brian Boston, Maryland (RAM) has The Milton Inn in Sparks completed the annual Treasurer: Kathie Sewell, nomination process for Golden Corral its board of directors after a statewide search for candidates. The following Directors list of new officers and David Dopkin, Miss directors were voted Shirley’s, Roland Park, by Marshall Weston in at the recent annual Baltimore’s Inner Harbor & President & CEO membership meeting Annapolis Restaurant Association held at the RAM office in of Maryland Michael Matassa, Columbia. Their board Alchemy, Baltimore (new term is effective July 1, location opening in Bel Air) 2015. Officers hold their post for Rachael Mull, Victoria Gastro Pub, one year while directors have a Columbia three-year term. John Corso, Coastal Sunbelt Produce
Officers Chair of the Board: Eric King, Sea King Seafood Markets 1st Vice Chair: Dan Stevens, Houlihan’s in Columbia and Waugh Chapel in Gambrills 2nd Vice Chair: Joe Barbera,
Tom Knorr, Evolution Craft Brewing Each year our board takes up the charge to finds new ways of helping Maryland restaurants succeed. Our incoming chair Eric King will provide great leadership, and I look forward to working with our new directors.
photo credit: Alex Cooper
The Restaurant Association of Maryland (RAM) is a 2,000 member statewide trade association operated for the purpose of helping Maryland restaurants succeed. For 80 years, RAM has been run by restaurateurs working for the benefit of its members and the restaurant industry
as a whole. RAM leads and supports the foodservice industry in Maryland by showcasing member restaurants, offering programs that reduce operating costs and advocating for the interests of foodservice businesses. For more information, visit marylandrestaurants.com
ASSOCIATION NEWS NCCA
NCCA Golf Tournament Benefits ACF Educational Foundations and CAFB
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he Nation’s Capital one of the premier courses Chefs Association in the area with terrific (NCCA) will hold food and great prizes. its annual golf The food and beverage is tournament at Belle donated from area vendors Haven Country Club to graciously support this in Alexandria August worthwhile cause. 17 to raise funds for 2014 was a banner the American Culinary year for the tournament Federation’s Educational and was made possible by CHRIS BRITTON Foundation (ACFEF) Chef by the support of the fine CHAPTER PRESIDENT and Child Foundation members and vendors of NCCA and the Capital Area Food our chapter. We hope to Bank (CAFB). build upon this success The golf tournament is and have an even better the largest fundraising event for the turnout this year. chapter. Over 100 chapter members, We are seeking volunteers, vendors and golf enthusiasts from vendors and players. Please contact the metro Washington DC area take Greg Sharpe, NCCA chairman and tournament director for more part in this event enjoying golf at
information or visit the NCCA website at www.acfncca.org The American Culinary Federation, Inc. (ACF), established in 1929, is the standard of excellence for chefs in North America. With nearly 20,000 members spanning 200 chapters nationwide, ACF is the culinary
leader in offering educational resources, training, apprenticeship and programmatic accreditation. For more information, visit www. acfchefs.org. Find ACF on Facebook at www.facebook.com/ACFChefs and on Twitter @ACFChefs.
FoodService Monthly
JULY 2015 n 27
The Newsmagazine Foodservice Professionals Rely On
SPECIAL REPORT
Open Door Restaurant Remodels
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emodeling restaurants has been the go-to sales driver for much of the restaurant industry during the past few years, either by refreshing a brand in danger of going stale or by innovating design and menu to reignite growth. In the last few years, ITEK Construction was involved in several major re-model projects such as McDonald’s, Red Lobster and Pollo Campero in Penn., NJ, Md., DC, and Va. For many large, mature, local or national chains, there is no room for extra U.S. units; or building a restaurant is more costly and time consuming. So remodeling stores to add sales layers or to encourage more frequent and lengthier guest visits has become the way to grow. McDonald’s, for instance, already has upgraded hundreds of its domestic restaurants, with more units cited as candidates for remodeling or rebuilding in the long term. This remodel project is called MRP (Major Remodel project) and the BaltimoreDC region is holding a national construction completion record with 2-3 weeks duration time. Itek Construction is among five approved GCs in this region. Darden Restaurants Inc. also remodeled hundreds of its Red Lobster and Olive Garden locations in the past several years. Since these stores are so big, we had to work phase by phase by dividing the restaurant into four or five sections with each section having to be completed before moving to other sections. You can work with these remodels day or night based on your business volume, your financial strength and how fast you want to complete the project. As a general contractor, my preference is to work only at night and keep the restaurant open and clean during normal business hours. As restaurants compete for new business, they have to attract customers by not only offering good food, but
also creating a welcoming atmosphere. As many restaurant owners know, changing things up on the menu every now and then is good for business. What many are just now learning is that remodeling a restaurant also has significant financial rewards. According to a survey, restaurants generally see a 6% to 8% increase in
sales traffic following their remodeling. The remodels cost from $300,000 to $1 million depending on the type of business and scope of remodel. Since so much money is involved in a restaurant remodel, restaurant owners and contractors should have a solid understanding of what makes a restaurant remodel successful. A
few of our clients even preferred to close their restaurants completely during the remodel since remaining closed increased sales more than staying partially open during the remodel. It seems that customers came to newly remodeled restaurants as BY osman yazgan, president if brand new instead of Itek construction with a remodeled store mentality.
EXECUTING THE PLAN The Design Phase Address all issues during the design phase. I would recommend discussing fire code issues (exits, emergency lights, alarms, etc.), HVAC concerns (including hoods, exhausts and A/C), plumbing issues (drainage, grease traps, ADA bathrooms, etc.), electrical issues (sizing panels for current loads and future use, lighting, etc) and building issues (accessibility issues, ADA restrooms, fire codes, design issues (just because it looks nice on paper doesn’t mean it will be easy to build). This approach saves the owner lots of money by minimizing/eliminating change orders and most importantly, helps the owner open faster which will allow him/her to start making money faster.
The Exterior Focus on the exterior first. According to our most established, large national restaurant chain clients, the exterior of a restaurant is one of the best investments that a restaurant can make in their business. One hundred percent of potential customers see the outside of your restaurant. People are less likely to want to go into a restaurant that looks decrepit and run-down.
The Interior Plan out your space. ITEK advises making the workspace more user efficient. People (servers, customers, hosts, busboys) are always moving around in restaurants. You’ll want to make
sure that you have enough space for everyone to comfortably move during peak business hours. Think about how close you want your tables to be to each other. This will depend on your clientele. A small tapas restaurant might have tables closer together than a large familyfocused restaurant. Consider enhancing your bar. Alcohol sales can account for upwards of 50 percent of a restaurant’s revenue. Typically, bar patrons don’t mind sitting a little bit closer together, nor is there the need for space to put high chairs. By emphasizing the bar area and maximizing space, restaurant owners can draw more patrons into the bar and in turn, increase alcohol sales. Determine ceiling height. Not only does ceiling height add to or decrease from the ambience and feel of a restaurant, but also affects acoustics. Will your restaurant play music? How many people do you expect to be there during busy hours? These are all things to consider when figuring out ceiling height.
Lighting Analyze your lighting needs. Again, this is based on what type of restaurant you have. The lighting in an upscale Italian restaurant will be very different than that of a casual burger joint. Your contractor/architect should work with an electrician to make sure there is adequate lighting for your customers and employees.
Structural Changes Limit major structural changes. Based on our experience budgets can get out of control when you start talking about plumbing and mechanical changes or moving walls.
Fire Protection/Grease Interceptor Don’t forget to make sure that your fire system is up to code. During a remodel, especially one in which new equipment is added or changes have been made to the electric system, it is imperative to make sure that the sprinkler system, fire suppression system, and fire alarms are up to code. Don’t overlook the grease interceptor. The purpose of the gravity grease interceptor is to reduce the amount of animal and vegetable fats, oils and greases in wastewater to acceptable levels as established by the authority having jurisdiction. These units should be provided with easy access for maintenance, be sized to hold large quantities of grease (to reduce pumping/cleanout costs) and be outdoors to facilitate easy inspection and reduce the possibility of food contamination during cleanout. Solidified grease can cause sewer blockages and overflows that pose unnecessary health hazards as raw sewage backs up into residence or commercial establishments. A properly plumbed and maintained grease interceptor will protect sewer systems from these occurrences.
28 n JULY 2015
The Newsmagazine Foodservice Professionals Rely On
FoodService Monthly
ASSOCIATION NEWS VHTA
Virginia ABC Review Panel, Upcoming Events and New Partner Programs Virginia ABC Panel on Enforcement
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on the perspective of Virginia restaurants on ABC enforcement. Several of the proposed options for ABC enforcement that have been discussed would likely have negative impacts on restaurants around the Commonwealth. Operators by eric d. terry are advised to closely president virginia hospitality monitor the findings of the panel and look for VHTA & travel updates as they become association available.
wo high-profile incidents have pointed a bright spotlight on the Virginia ABC Enforcement Division. In response, Governor McAuliffe appointed a special ABC Review Panel to study enforcement practices. VHTA member Laura Habr, co-owner of CROC’s 19th Street Bistro in Virginia Beach, is the only restaurateur on the panel. The panel met on June 1 and will meet again on July 8 and August 13. VHTA and its legal counsel, Tom Lisk of Eckert Seamans, attended the panel on June 1 and will again attend on July 8 to provide testimony
2015 Virginia Tourism Summit As VHTA did last summer, we will once again host a series of tourism summits throughout the state. Presented along with the Virginia Tourism Corporation, the goal of
these events is to bring education and tourism information to localities across the Commonwealth, as well as gather the state’s tourism partners together to discuss the industry. Planned and future dates include: Norfolk & Hampton Roads Tuesday, July 28 2:30 - 4:30 pm Slover Library 235 E Plume Street Norfolk, VA 23510 Prince William Wednesday, July 29 2:00 - 4:30 pm Harbour View 13200 Marina Way Woodbridge, VA 22191 Harrisonburg September 17 location to be announced Heart of Appalachia Date and location to be announced Events are free to attend, but preregistration is required. Register at VHTA.org
New Supplier Partners We are once again excited to announce two more partner and discount programs for members of VHTA. Office Depot and OfficeMax have developed a discount office supply program for VHTA members. The no cost and no commitment program offers up to 80 percent off preferred products, free next-day delivery on orders over $50, and more. To register for the program visit VHTA.org/OfficeDepot and sign up using Company Tracking Code 0337. Comcast Business has signed on as a partner to offer business class phone, TV and Internet services to VHTA members. VHTA’s dedicated sales representative will work directly with you to improve your telecom solutions and lower costs. To have Comcast get in touch with you about your hotel, restaurant or office services visit VHTA.org/ Comcast and complete the partner form.
FLOOR SAFETY SOLUTIONS Slip and Fall Accidents are one of today’s largest health and safety concerns. Floors that are slippery when wet or greasy lead to accidents that create customer dissatisfaction, lower employee morale, reduced efficiency, unneeded stresses and loss of revenue. No Slip Floor Treatments provides the non-slip flooring safety you need to keep your business running at peak performance. Eliminate “Slippery When Wet” A No Slip Floor Treatment creates an invisible, sophisticated tread design into the surface of hard mineral floors. SURE
STEP increases a surface’s co-efficient of friction by 200-400% when wet! SURE STEP will not change the appearance of a floor, and there is no down time. You can use the floor immediately following treatment.
Floor Safety Solutions 4214 Silverwood Lane Bethesda, MD 20816 Call Gabe Leonard: 202-359-4900 gibleonard@yahoo.com preventslipandfall.com
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FoodService Monthly
The Newsmagazine Foodservice Professionals Rely On
JULY 2015 n 29
MODERN BUSINESS SOLUTIONS
Planning Your Menu in the Food Allergy Era concept, your willingness to conduct or pay for proper research, and y wife is allergic to whether you are planning nuts. Some nuts, a new menu, or just like peanuts, will helping to refine the make her throat one you already have, swell a bit, and by taking developing your menu can a small pill, it returns be simple, complex, or to normal. Others, like cashews, will immediately by HENRY PERTMAN somewhere in the middle. Designing a menu that make that throat swell to can easily be tweaked for a point where she must individual preferences can require an thrust a needle full of medicine in investment, small or large, depending her thigh so she can breathe at all. on your level of commitment in One New Year’s Eve, our evening order to see any ROI. started in a beautiful restaurant You certainly do not have to go and ended in an ambulance where it alone. There are many easily she was resuscitated. Years ago, accessible resources online to help restaurants were not compelled to you take your current menu and even list nuts as an ingredient on isolate the nut-free, gluten-free, soya menu if they were just used as free, dairy-free, etc. items onto an a garnish, or in our case, if nuts abbreviated menu for those guests were previously tossed in the same who ask. When a guest has allergies, bowl used to make my wife’s salad. being able to provide a small menu Today, it goes without saying that while saying, “anything on this one we grill the server as to what menu is safe!” can make many of these items may or may not have come folks feel happy and safe. Limited in contact with nuts in the kitchen. choices may be fine for many The consequences warrant that customers. attention and cannot be minimized The best results and the most by your restaurant, your managers, success are achieved with a bit of your kitchen, your servers, or the help from qualified providers, who rest of your staff. can lead you to offer a larger menu Celiac disease is another with more choices. You have seen increasingly common issue that large menus with small images to restaurants must deal with by the side of the menu items that providing menu options that are indicate which dishes do not contain free of gluten. Healthier eating gluten, tree nuts, shellfish, and so trends have also led many people on. A great resource for many, www. who do not have celiac disease menutrinfo.com, can provide various to prefer a gluten-free diet. In the levels of training or a comprehensive same way that some prefer their program for nutritional labeling or crab cake broiled instead of fried, menu planning. a preference should be respected.
Did someone say, ‘Gluten Free’?
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As restaurateurs, we want every customer to be happy, have a great experience, and to tell friends of that experience. So, treating every individual’s needs and preferences is important if you want your business to grow.
Menu Planning Obviously, depending on your
Employee Training Though it is a worthy effort, it is difficult to train everyone in your restaurant as to what does and does not have importance on the menu. What everyone can do, however, is be sure that at least one manager that is on duty on every shift, is versed in that knowledge. Two is better,
but one is essential. Once you have that in place, train every order taker, regardless of concept, to start every conversation with, “Do you have any food allergies or preferences?” If the answer resembles yes, in any fashion, then the response is always, “OK, then let me get a manager,” who then makes sure the customer has a great guest experience. Everyone in your kitchen needs to be on board and properly trained. As I demonstrated in my wife’s story, allergies can be very dangerous, even deadly. The daily dialogue in a kitchen should always be focused on doing whatever it takes to make a customer safe and happy. Period.
Validate, then Promote So, you have hired Menutrinfo or fervently researched everything you can find about food allergies,
created new or modified menus, trained your service staff, your managers, and your kitchen. You are prepared for an onslaught of allergyridden customers. Now what? Spread the word. On your website, on social media, in your advertising, signs on the doors and windows, a nice decal on your menu, everything and everywhere! Bring it on! If you’d like to discuss this or any other hospitality related issues, give me a shout. My ears are listening and I am always happy to help. 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
30 n JULY 2015
The Newsmagazine Foodservice Professionals Rely On
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