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Volume 13, Number 10 n October 2014 TM
The Newsmagazine Foodservice Professionals Rely On
David Guas Adds a Sweet
Decadence to Bayou Bakery
Tressa Wiles Director of All Things
Baked and Fried
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FOODSERVICE MONTHLY
INSIDE
The Newsmagazine Foodservice Professionals Rely On
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Volume 13, No. 10 n October 2014
foodservicemonthly TM
news and information
Breaking NEWS.............................................................................................................................. 4 Association News OCHMRA............................................................................................................ 6 Special Report: Health Inspections............................................................................................... 11 Feature: Tressa Wiles, Director of All Things Baked & Fried............................................................. 12 Association News VHTA................................................................................................................ 14 Association News RAM ................................................................................................................ 20 Ad Index...................................................................................................................................... 21 Columns Sauce on the Side
by Michael Birchenall.................................................. 4
On the Cover David Guas and Tressa Wiles, Bayou Bakery
Foodservice Technology Solutions
by Henry Pertman....................................................... 9
photo credit: Michael Birchenall
Bob Brown Says
by Bob Brown........................................................... 10
The Latest Dish
by Linda Roth........................................................... 16
Whining n’ Dining
by Randi Rom .......................................................... 18
Balti-MORE
by Dara Bunjon......................................................... 19
Food Smarts
by Juliet Bodinetz...................................................... 22
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 OCTOber 2014
FoodService Monthly
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SAUCE ON THE SIDE
Chefs for Equality … Chefs Take a Stand… the NFL Hides Behind a Shield
O
the subject of a constant nce chefs took on fullmove to drive her away. blown celebrity status, She prevailed and so have the public started many others. looking at them for But we have never answers to questions that hidden behind a shield go beyond making a fine built on money and sauce or sauteeing a perfect testosterone and yes, filet of fish. They were Roger Goodell, the times looked to as stewards of the have changed. Chefs now land and sea and have been called upon to speak with by Michael Birchenall tackle social issues with the same creativity and authority about issues like passion they use to lead their own sustainability, food borne illnesses staffs. Look around us as you see and feeding the world … pretty chefs giving of their time, food and heavy topics for the kitchen. talent for fighting childhood hunger, On social issues, kitchens and ovarian cancer … and I almost dining rooms haven’t been perfect need to stop right here because I in welcoming women into manly don’t want to slight anyone’s favorite havens … much like most of the cause as they all need our help. But world. I know a woman chef from I have to mention a couple more my Ohio restaurants days who in that are close to me … DC Central one of her first jobs after culinary Kitchen and St. Jude. The chefs, school worked at a four-star Boca restaurateurs, staff and bartenders Raton restaurant. A single woman are all on the front line using their on the line with all men … she was celebrity and talent to raise needed harassed, deliberately burned and
monies to continue the fight and research. Chefs for Equality I cannot say enough good things about David Hagedorn, Washington food writer, and orchestrator of a three-year triumph of gathering chefs for what has turned into a top-tier social, fundraising event. Chefs for Equality raises money for the Human Rights Campaign Foundation working for lesbian, gay, bisexual and transgender equal rights. With the support of the restaurant community and a stellar committee of Nycci Nellis, Amber Pfau, Christopher Vazquez, Todd Thrasher, Simone Rathle, Anthony Hesselius, Mark Indre and Adra Williams, Hagedorn has made the impossible into a party with a purpose. Happy One-Year Anniversary to David and Michael! Chefs Take A Stand But there’s more to be done. Presented by Google and The Allstate Foundation, the National Network to End Domestic Violence (NNEDV) is, once again, partnering with top women chefs and mixologists to bring Chefs Take a Stand to DC. I attended the last one in Washington two years ago.
Chefs Take a Stand will be held on October 9 at 7 p.m. at the Carnegie Library in Washington and will celebrate the 20th anniversary of the Violence Against Women Act. The evening will be hosted once again by Carla Hall, chef and co-host of ABC’s The Chew. If you haven’t seen Carla work a room … well let’s say it’s a “Hootie Hoo!” Chefs Take a Stand will feature multiple chef and mixologist stations where guests will be sampling tastes or sips for the evening. A few of the confirmed talent includes: Amy Brandwein, Alba Osteria, Gina Chersevani, Mixologist at Buffalo and Bergen, Kate Jansen and Tracy O’Grady, Wheatless by Willow, Ris Lacoste, Ris, Jamie Leeds, Hank’s Oyster Bar, Marjorie Meek-Bradley, Ripple, Michelle Poteaux, Bastille Restaurant, Rachel Sergi, Mixologist at Lincoln, Susan Soorenko, Moorenko’s and Laurie Alleman Weber, Swiss Bakery. The website is www.nnedv.org for those who want to learn more or jump in with your support and a more complete list of chefs. Maybe Mr. Goodell could stop by and see some real teamwork. Bring your checkbook.
foodservicemonthly The Newsmagazine Foodservice Professionals Rely On Volume 13, No. 10 n October 2014 Michael Birchenall
Editor and Publisher michael@foodservicemonthly.com
Lisa Silber
Sales Manager lisa@foodservicemonthly.com
Electronic Ink
Design and Production
Foodservice Monthly is published by Silver Communications, Corp. The FSM mission is to provide the Mid-Atlantic foodservice professional with news and informa-
Contributing Writers Juliet Bodinetz Celeste McCall tion in an informed, imaginative and insightful newsmagazine. Bob Brown Amy Novick Foodservice Monthly assumes no Dara Bunjon Henry Pertman responsibility for material submit John Davis Randi Rom ted to us. All information contained Tom Finigan Linda Roth in this publication is believed to be Genevieve LeFranc Jay Treadwell accurate. No part of this publica- tion may be reproduced in whole or Contact phone: 703-471-7339 in part or transmitted in any form fax: 866-961-4980 without prior permission from the email: info@foodservicemonthly.com publisher of Foodservice Monthly. web: www.foodservicemonthly.com
FOODSERVICE MONTHLY
The Newsmagazine Foodservice Professionals Rely On
october 2014 n 5
BREAK
FSM NEWS
Clyde’s Mark Center Wins 16th Annual Clyde’s Hand-washing Competition told the teams and guests present that the knowledge gained and the food safety practices demonstrated in a company wide event makes the Clyde’s customer the “ultimate winner.” This fun and productive approach to Food Safety Month was the original idea of Ellen Schroth, president of Food Sense in 1999. Guests who attended, judged or
NEWSIN!G
assisted the month long process included representatives from the Alexandria Health Department, Travelers Insurance (who fielded a team to compete for fun) and Ellen Schroth. Steritech is the lead sponsor for the Clyde’s Hand-washing Competition.
FSM NEWS Continued on page 8
Acme PAPer & SuPPly much more Than Paper
Katherine Boyle, Lizbet Mier, Shannon Lawrie, Nina O'Donnell, Courtney Avisewhite, Jeff Owens
A
s Foodservice Monthly was just hours away from press time, the Clyde’s Mark Center team known as “Clean Hands, Dirty Mouths” won for the second year in a row over the “Team Small Hands” from Tower Oaks at the 16th Annual Clyde’s Restaurant Group Hand-washing Competition. The winning team from Mark Center included Shannon Lawrie, Lizbet Mier, Nina O’Donnell and Courtney Avisewhite. The second place Tower Oaks Lodge team included Sheena O’Donnell, Hadidi Teklehaimanot, Anita Drumeva and Christian Garcia. Third place went to the “80 Seconds to Winning” team from The Hamilton: Herberto Giron, Elida Guzman, Nissy Herera and Carlos Treo. The annual event raises awareness for the staff of their restaurants
in September during National Food Safety Month. The over 300 employees who participated had to pass an oral examination answering random questions about food safety as well as a hand-washing exercise that measured the time washed and the “cleaning” results under a black light. The local unit contests took place at the individual locations throughout the month. The winning teams plus worthy “wild card” teams competed at the finals held at the Clyde’s Mark Center. Katherine Boyle, manager at Clyde’s of Gallery Place, produced the event once again for Clyde’s. This year’s winning team from Alexandria won $1,200 cash that was given at the completion of the judging. Claude Andersen, corporate operations manager for Clyde’s,
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6 n OCTOber 2014
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ASSOCIATION NEWS OCHMRA
Restaurant Week Returns to OC … with a Twist by Susan Jones, Executive Director OCHMRA
T
he Ocean City Restaurant Week that returns to the Eastern Shore October 12 – 26 … will have a new twist. Rather than having the previous fixed, four price- points, we are offering you the ability to be as creative as you’d like. You can tailor Restaurant Week to fit into whatever price point you prefer. The focus will be “Great Deals on Great Food.” if you’d like to participate and be featured on www.oceancityrestaurantweek. com, make sure you sign up today! Call us at 410-289-6733 or email inquire@ocvisitor.com to sign up.
MD Travel & Tourism Summit Tourism representatives from around the state will gather in Ocean City, November 12–14 for
the annual summit. On the first night, a welcome reception is being planned that will be held at the Center for the Arts. Following the reception is a “Dine around OC” where the 250 attendees will be encouraged to dine at sponsor restaurants. We are looking for restaurants to participate.
Mark Your Calendars As we enter fall, take a moment to add our dinner meetings to your calendars. It is always a wonderful time to reconnect with our industry. At our first dinner on November 20, Maryland Tourism Director Margot Amelia will share the state of MD tourism. This year’s OCHMRA dinners are scheduled Nov. 20, Dec. 18, Jan. 22, Feb. 19 and April 23.
Let Summer Be Summer! Over the summer, Comptroller Peter Franchott kicked off a Let
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Member Highlights
Summer Be Summer campaign; a push for statewide post-Labor Day school start date. A report produced last year by the Bureau of Revenue estimates the move could generate $74 million in direct economic activity throughout the state, including $3.7 million in wages and an additional $7.7 million in state and local tax revenue. Think how wonderful it would be not to lose your staff in midAugust. Also over the summer, the task force, formed via a Legislative bill to study the issue, voted 12 to 3 in favor of a post-Labor Day start. Here’s where you can help … hopefully, this session, there will be legislation passed to officially start school after Labor Day. In order to prove the case that Marylanders want a later start date, a petition has been launched and we need your signature. For more information:
Lots of well wishes to Matt lyle, AAA, for his upcoming retirement. Welcome Michael Quindlen, who is now digital sales specialist at Baltimore Sun Media group. A big congratulations to Danielle Bellante, on her promotion to catering manager for Carousel. Welcome to Robert Fisher, new general manager at Coconut Malorie. Congrats also Dr. George Ojie-Ahamiojie, who is joining Wor-Wic Community College as director and associate professor of hotel-motel-restaurant management. Welcome also to Beth Bell, who is chief financial officer at Atlantic, Smith, Cropper & Deehley.
Condolences Our condolences to Frank and Viola Candeloro, Ocean Terrace Apartments, on the passing of Frank’s sister-in-law, Isabella Candeloro.
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8 n OCTOber 2014
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FoodService Monthly
FSM NEWS, cont. NAFCO and Congressional Seafood Break Ground with Developer Merritt Properties in Jessup, Md. Merritt Properties held a groundbreaking ceremony for the new joint venture with NAFCO and Congressional Seafood Company headquarters and seafood distribution facility at 7775 S. Chesapeake Bay Court adjacent to the Maryland Seafood Market in Jessup, Md. Merritt is constructing a 70,000-square-foot state-of-the-art seafood processing facility to be completed by February 2015 on 5.5 acres of land purchased from the Maryland Food Center
Authority (MFCA). The facility can be expanded another 18,000 square feet. “We are very excited to be bringing NAFCO and Congressional Seafood under one roof with the ground breaking of our new offices and food processing plant at the Seafood Market in Jessup,” said Jon Pearlman, vice president, director of operations and HACCP coordinator at Congressional Seafood Company. “Howard County has been our home for the past 20 years and
fREE dEsign And insTALLATiOn cOnsuLTATiOns Rendering of the NAFCO-Congressional Seafood distribution facility to be completed in February 2015
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we’re so happy we are able to build our new headquarters on familiar ground. We believe the state-of-theart facility will raise the bar for food safety and enable us to continue to deliver the highest quality seafood to our customers throughout the Mid-Atlantic.” Currently, Congressional hand cuts more than 15,000 pounds of fish daily at the Maryland Seafood Market. They deliver their products to more than 300 restaurants every
Steven Shaw, Merritt Properties; Jon Pearlman, Congressional Seafood; Donald Darnall, Maryland Food Center Authority; Ken Ulman, Howard County Executive; Stanley Pearlman, NAFCO; and Scott Dorsey, Merritt Properties
day, with trucks reaching north to Newark, New Jersey and south to Richmond, Va. NAFCO is a full line fresh and frozen seafood processor, wholesaler and distributor. They process over 20,000 pounds of fishery products using state-of-theart equipment and deliver to over 1,100 grocery stores daily. Their fleet of refrigerated trucks enables daily pickups from fish docks, all major airports and cold storage warehouses throughout the region.
Hearn Kirkwood Appoints New Vice President of Sales Hearn Kirkwood (www. HearnKirkwood.com) announced that Scott Miller has joined the company to further develop their growing portfolio of regional and national foodservice accounts. His strong credentials include service with Reinhart Foods, Phillips Foods, Sysco and US Foods. John Reichlin, President said “Scott’s wealth of experience and industry knowledge has already made him a key addition to the Hearn Kirkwood team. We view his addition as a sign of our commitment to continue our role as a leading company in our
industry. It is very fortunate that we were able to find someone of Scott’s caliber to fill this role. I’m confident that Scott will play a key role in providing and implementing high quality solutions for our customers.” Hearn Kirkwood is a full service produce and perishables distributor located in Hanover Md., with a production facility in Jessup, Md. This 70,000 square foot facility houses Prime Cuts, a fresh cut fruit & vegetable processor and Food Unlimited, a USDA kitchen providing fresh-made wraps, sandwiches and salads.
FOODSERVICE MONTHLY
The Newsmagazine Foodservice Professionals Rely On
october 2014 n 9
TECHNOLOGY SOLUTIONS
What Is Your Technology ROI, Part II: Are You Leaving Money on the Table?
A
nd I do not mean maintenance schedule tips. Or do I mean in place? Remember, no tips on money on the second chances on making table? Confusing. first impressions. Take So, last month we it seriously, even if you discussed the Return do not take me seriously. on Investment (ROI) Seriously. you should expect from • What are your your expenditures for employees saying? technology, for employees, What impression are by HENRY PERTMAN for Social Media, etc. This they making? Are they month, with the holidays courteous, well informed, approaching, and they are very much helpful and smiling? Are they neat, approaching, it is time to determine clean and attentive? Send your what you are going to do to make Mom or your Sister in, and let this season, profitable for you, fun them tell you what you need to do for your customers, and with service to improve. that they will be talking about into • Are your wait times acceptable? Is the holidays and the new year. food preparation tight and wellreciped? Consistency matters and matters a lot. Does it take time 1. According to the National Restaurant for a new cook to get it right? Association, 61 percent of responders to How much business do you lose a recent poll have visited a restaurant’s while they learn? How can you do website. better? What about presentation? Additionally, 63 percent indicated Do you have pictures of all of that they use the Internet to view a your menu items and their proper restaurant’s menus. So! I AM NOW preparation? Are portion sizes SHOUTING: YOUR INTERNET always clear and respected? PRESENCE IS THE SINGLE MOST IMPORTANT THING YOU CAN AND SHOULD ADDRESS. BEST ROI IN YOUR LIFE! OK, sorry for shouting. I just wasn’t sure all of you were paying attention. Two out of every three of your customers, and prospective customers count on your website to inform, excite, and entice them into coming to your place. If I were a betting man, I would dare say that that number is closer to 90 percent as you move to younger and more informed diners. Is your business suffering right now? Make this investment. It will improve.
2. This is totally non-tech: Take the time to step back, and see what you need to do when it comes to the basics: • What do your customers see when they come in? Are you making a great impression? Are the bathrooms clean as a whistle? Is your menu board clean, clear and up to date? Do you have a
schedule, while they find out what to do on their time! • Are you promoting specials and special events for the holidays? Make no mistake, your customers are looking forward to going out, and likely two out of three or many more will be looking for what, where and why they should go to your place. Yes, on the Internet!
4. Is your technology ready for the holidays? • Are you able to sell and redeem gift cards? If the answer is that you have gift certificates, I guess I have to YELL ABOUT THAT, as well, eh? You sell three to five times as many cards, they are easier to handle, easier to track, and easier for your customer. What’s in your wallet?
• Have you updated your hardware and software so that you are credit card compliant? The holidays are full of scammers, pirates and villains trying to steal your and your customers’ information. It happens every year. No XP in your place, right? No credit card information in your computer, right? Your Return on Investment is greatly magnified as your business grows, and PPPPPP. Right? In case you do not know what that means, I am happy to help. Be in touch and make sure your Planning is Proper. That was a hint. Henry Pertman is senior sales manager with MICROS Mid-Atlantic. The Columbia, Md.-based MICROS Systems provides point of sales systems worldwide. Henry can be reached at hpertman@micros.com
We pledge … you Won’t be disappointed!
3. Are you getting ready for the holidays or is this the first year of the rest of your life? • What is your competition doing to bring in and retain business? Are you regularly looking at their websites, their Facebook page, etc? Particularly the competition who seems to be wildly successful, even though you KNOW your food and your service is better, what are they doing that is better, that you should be doing? • Have you ordered your gift cards already? Is your signage up promoting the holidays and letting people know that a gift card from your restaurant IS THE PERFECT GIFT? Are your employees trained to suggest gift cards? Do they know how to sell and redeem them? Nothing is worse than having an employee hold up your customer, who is on a tight time
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10 n OCTOber 2014
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FoodService Monthly
B BOB BROWN SAYS ...
Getting Your Start: How to Observe and Benefit from the Successful Servers Around You
B
ack in my musician days while opening for the likes of Richie Havens and Neil Young, I never gave much thought to restaurant service. That all changed when Steven Hayes at the Garden Restaurant in Ocean City, Md. cast a spell with stories of
the Garden’s local seafood enhanced with homegrown herbs. And just as I had meticulously studied singer songwriter greats like Bob Dylan and Leonard Cohen, when I became a waiter, I integrated Steven’s best practices and those of other super servers.
RESTAURANTS MULTI-FAMILY REMODELS INTERIORS TENANT
Selling
the bubbly. My first and last attempt was a total failure with the bottle top careening across the dining room and landing in a guest’s Minestrone. I did, however, glean that opening a bottle of wine with flair reaped big benefits.
While at Paulo’s in Georgetown in Washington, DC, I wondered how fellow waiter Wayne Anderson was making twice the money I was. So I eavesdropped from a BY BOB BROWN nearby table, hearing, “I recommend our Carpaccio Delighters with thin slices of sirloin accented with shavings of Locatelli Romano Next up was Thai master, Mr. cheese.” Wayne never asked Lee. He turned me on to steaming questions like, “Can I interest you off wine labels and placing them in an appetizer?” He only suggested. on placards with guests’ names, That revelation paid thousands the date, and occasion to create a wow first year. goodbye. He was brilliant at fine
In the end, you too can observe, learn and integrate the techniques of great servers everywhere.
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Other Wayne methods included pulling dishes off the expeditor line and letting guests get a look and whiff of the merchandise as well as seductively carrying the dessert tray through the dining room. His teacher/student menu tour was also impressive. Moving around the table using a pen to help guests follow along, he held his patrons in rapt attention, and they bought what he told them to. Finally, I often noticed Wayne standing in the back dining room rehearsing his shtick before the show. While some saw Wayne as an oddball, for me he was a walking treasure trove of ideas that lined my pockets with piles of cash.
Drama Peter at J-Odette, also in Georgetown, was another fascinating waiter teacher. Not for the faint of heart, Peter slashed open a bottles of Dom Perignon with a sword. This show-stopping technique inspired others to order bottles of
touches like offering a finger bowl of hot water and fresh lemon between courses. And Mr. Lee’s tables were Asian gardens where he tended to every knife, fork, napkin, and flower. In the end, you too can observe, learn, and integrate the techniques of great servers everywhere. Keep on the lookout. Be sure to ask for the best server when you dine out. And remember to customize the techniques to your own style. You’ll be happy you did. 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, and Morton’s of Chicago, Olive Garden, and Red Lobster. He has appeared on the “Food Network” and is author of The Little Brown Book of Restaurant Success and The Big Brown Book of Managers’ Success and recently released “The 7 Keys of Beverage Sales Success” and “The 8 Keys of Dining Sales Success” DVD and on-line learning systems. www.bobbrownmedia.com.© Bob Brown 2013
FOODSERVICE MONTHLY
The Newsmagazine Foodservice Professionals Rely On
october 2014 n 11
SPECIAL REPORT
Health Inspection: Could You Pass Inspection Today?
H
slip floor mats provided by eading up a restaurant means a linen service help reduce there is an endless slips and falls. Also, list of things you message mats that contain need to get ready for each safety, cleanliness or and every day. In the quality-related reminders hustle and bustle of the keep these issues top-ofdaily lunch rush or the mind for employees. late-night crowd, it’s easy to push one of the most Remember the restrooms by kristin dempsey important items farther Problems with restroom and farther down the facilities often fall under “to do” list: Get ready for the next the “Noncritical Violations” category, health inspection. but if left uncorrected they could You don’t want to be left become “Critical Violations”—the scrambling to make sure everything kind that can shut down a business. is up to code right before an Your commercial bathroom cleaning expected visit – which you can’t supply services should include predict anyway. What’s easier in maintenance of soap dispensers, air the long run is to establish proper fresheners, hand towels and tissues workforce habits and make supply with certified products from such changes now so you’re confident organizations as National Sanitation you’ll pass inspection no matter Foundation (NSF,) Environmental when it happens. Protection Agency (EPA), Green Seal Here are a few things to Certified, Americans Disability Act remember to get your staff and your Accessible (ADA). establishment up to code. Ask your cleaning supply company if their restroom products include automated, touch-free Practice makes perfect towel dispensers to reduce the risk Surprise “inspections” led by you of cross-contamination. Similarly, keep employees on their toes and AutoFoam Skin Care Dispensers ensure all bases are covered for the with thick, dense foaming cleaners real thing. Get your hands on the inspection sheet that will be used for ensure automatic, touch-free soap delivery, which eliminates crossyour health inspection. Quiz your contamination and encourages use. employees on best practices and make sure they have been properly trained in the various aspects of safe It can’t be too clean food preparation and other safety Uniform and kitchen linens measures. should be kept spotless and germfree, and that takes a commercial Pay attention to overlooked safety hazards linen service. Be sure your Restaurant fires are rare, but they laundering service stocks, mends do happen. You can decrease your and replaces professional microfiber risk by outsourcing dirty linens to towels, bar mops, grill rags and a commercial laundry service rather uniforms to help keep foreign than utilizing dryers on-site that objects out of food. The advanced could malfunction or simply not be chemical technologies used by equipped to handle the continuous commercial services ensure your load of linens produced by a busy linens and uniforms are always fresh restaurant. and hygienically clean. Other restaurant hazards include To be sure of such cleanliness, slips and falls both in the kitchen look for a laundry service that and on the service floor. Dry and has earned its Hygienically Clean well-maintained anti-fatigue, antiCertification through the Textile
Rental Services Association. Dempsey Uniform & Linen Supply recently achieved its Hygienically Clean Certification, proving that textile products it launders for businesses meet key disinfection criteria and best management practices across all market segments.
Don’t just focus on the food—focus on the food prep area Inspectors will test your establishment’s cooking, warming and serving practices to make sure your staff is preparing and serving food at acceptable temperatures. They’ll also be looking at the food prep area and the people preparing the food. Dirty, wet floor mats grow and harbor dangerous bacteria. Several linen companies provide anti-microbial floor mats that inhibit the growth of bacteria in high-use areas such as behind prep-lines and bars. These mats have excellent anti-
fatigue properties and their wet mat flow-through design aids in draining and cleanliness. But to be effective, mats need to be professionally cleaned on a regular basis; otherwise they contribute to the problem rather than solving it. Scraper mats and walk-off mats at restaurant front doors also help reduce dirt, germs and wet being tracked through. Work on making these small yet effective everyday choices today to ensure your establishment is always ready to pass inspection. Kristin Dempsey is Vice President of Dempsey Uniform & Linen Supply, a familyowned company offering rental, leasing, and direct purchase laundering services for linen and uniforms. Dempsey Uniform & Linen Supply is inspected and accredited by HLAC. In addition, Dempsey has been awarded the TRSA Hygienically Clean Healthcare and Clean Green Certification Program. For more information: www.dempseyuniform.com or call 800-378-8060.
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12 n OCTOber 2014
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Tressa Wiles: Bayou Bakery’s Director of All Things Baked & Fried by Michael Birchenall
D
avid Guas, chef/owner of Bayou Bakery, Coffee Bar & Eatery is clearly the face of the casual café of Louisianastyle favorites from his home New Orleans. Attending a small reception celebrating the latest triumph as the host and co-judge of “American Grilled,” Travel Channel’s cooking competition program that aired this summer, I learned something new about David. Yes, we know him for his appearances on the Today show and the stories in publications like Food & Wine, Southern Living, Garden & Gun, Saveur and Bon Appétit highlighting signature dishes and desserts at his neighborhood spot in Arlington, Va. Yes, right now he is preparing to open his second Bayou Bakery this fall, on the grounds of Hill Center at the Old Naval Hospital in Capitol Hill. I first met Guas as the pastry chef for the Passion Hospitality folks as they developed then Ten Penh with its open pastry shop facing the public across from FBI headquarters and Acadiana. We even traveled together with a group of chefs and restaurateurs to the source of their Santa Lucia coffee in Nicaragua. I know David Guas. On this night in Georgetown, I
was able to reinforce what I already know … good hospitality leaders develop a work culture strengthened with a team of enthusiastic, talented professionals ready to make their next step. For Guas, he has Kyle Pool, director of coffee & tea and Tressa Wiles, director of all things baked & fried. As I looked around the room, I gravitated to a sculpture of a grill and foods cooking on top … it was a cake made in his honor. David, the master of pastry baking, did not have to create his own tribute as Tressa Wiles did the honors. When your first two questions to the woman who made the cakes are, “Who are you?” and “Where did you come from?” you know as a writer you will be revisiting Bayou Bakery to learn more. Pastry chefs generally take a bit of extra effort to find … the name chefs often keep them in the background and the public will concentrate on the face chef of the restaurant. Even among food writers, many can talk about the sweets and may not be able to tell you who is in the bake shop (usually a small corner carved out of the kitchen).
Who is Tressa Wiles? I met David and Tressa at Bayou Bakery and we talked before the
cover photo shoot with the casual joint already rocking at 10 a.m. on a Monday morning. He is not shy about bragging about his team. As a leader, he wants them to fill empowered to make decisions based on their training and their skills … so that when he is not in the restaurant or on the road, that they are not afraid to make a mistake. “We have our thought process of what we would do as a brand,” explained David. “We have our steps of service,” as he is constantly scanning the room while we’re talking and he stops here and there to offer some direction to staff. He is always in touch with Tressa and she is never left hanging without the resources to do her job. Tressa comes from Gainesville, Va. with no cooking pedigree. She had no idea that baking could be a job —she had never heard of a pastry chef. “That was back before the Food Network reached us, and our culinary scene was pretty provincial, to put it mildly,” she laughs. Her bio tells the story that when she eventually got her first job with a pastry chef, someone handed her a mango and told her to cut it. “I didn’t even know what it was, let alone how to cut it.” Once she had her direction set, she earned an associate degree in
FoodService Monthly an intensive Pastry/Baking Arts program at Stratford University in Northern Virginia. She then landed an externship at nearby 2941, where for three years, Wiles learned from Jean-Francois Bonnet, the consulting pastry chef and continued for two years with Anthony Chavez. With her next stop being New York City: Tressa Wiles jumped right in at Eleven Madison Park. “I walked in without doing any research and got the job,” she remembers. It was before the restaurant had received its 4-stars from The New York Times and before the three toques from Michelin and she was there for the accolades. Moving about New York for added pastry experience, her next adventure drew her to the carefree, fun-loving culture of Australia. When Wiles first came to Bayou Bakery to work for David Guas, she was new to the confections of Louisiana, but she’s embraced them with the zeal of a convert. Starting just before King Cake season, she was given the “full immersion” track, creating hundreds of the cream-cheese-filled pastry rings per day, and she worked at mastering pralines until their color and crunch consistently met a New Orleanian’s high standards. Tressa likes to talk about their local sourcing for the fruits and ingredients in season … particularly proud of her peach and blueberry bars. They even source corn meal and grits from the grounds of Mt. Vernon with the George Washington mill grinding to their specifications the old-fashioned way. David gives her the freedom to explore and to even adjust his recipes to add a Tressa touch. “We always talk and exchange ideas … and I can do my thing … as long as it tastes good,” she said with a twinkle. But at the end of the day she likes to make her cakes … and as I toured the kitchen, she got back to work on the fun cake she would make that afternoon for the Chefs for Equality event the next night. Back to work as she had a long to-do list posted on the kitchen wall … those peach bars had sold out over the weekend … time to make more.
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601 South Caroline Street Baltimore, Maryland 21231 www.hsbakery.com 410.276.7254
14 n OCTOber 2014
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FoodService Monthly
ASSOCIATION NEWS VHTA
VHTA Leads Re-Entry Initiative: Using ServSafe and Foundations for Productive Corrections Training
S
tates spend more on members of society that corrections than any would pay for the initial other expenditure. investment.” The U.S. Department The Virginia Adult of Justice reports that, in Re-Entry ServSafe and 2010, the average annual Foundations component incarceration cost per state is a partnership between inmate was $28,323 and the Virginia Department the average annual cost of of Corrections (VADOC), incarceration per federal Virginia Hospitality by eric d. terry inmate was $28,284. and Travel Association president Recidivism estimates in (VHTA) and the National virginia hospitality the three-year period Restaurant Association & travel post-release are around 44 (NRA). It is a great association percent. This means that example of what helps approximately four out the foodservice operation of every 10 offenders will run more efficiently return to prison within three years while providing industry specific of release. For states struggling with certifications and real world job budget deficits, reducing recidivism experience to offenders. Education is a top priority. and job training build a sense of The time period immediately self-efficacy and accomplishment, following release from prison and industry specific certifications is considered the most crucial. can be the key that opens the Offenders returning to their door to employment. Research has communities face numerous consistently shown the link between challenges including social post-release employment and stigmatization, barriers to decreased recidivism. employment, and limited job skills. VHTA and the NRA have been States are increasingly turning working with VADOC since to industry specific certifications March 2011. In that time they and job training to break the have partnered to successfully cycle and help inmates reenter certify over 7,000 offenders in the their communities successfully. ServSafe program and over 200 ServSafe Manager is one example in the Foundations Program. “The of an industry specific certification success of the VADOC program is program that employers are seeking. largely due to the partnership with With modest requirements for VHTA,” said Catherine Vandermer, implementation, industry specific Strategic Sales Manager for the NRA. certifications are among the most “Rebecca Reamer, VHTA’s director cost effective rehabilitative programs of education and ProStart, is there that a prison can offer. every step of the way working Offering the ServSafe course to with instructors and program inmates is far more cost-effective administrators.” for the state than paying for Reamer works with VADOC as incarceration. “We invested $97,000 the program coordinator supporting in textbooks, certification exams the instructors, ordering fulfillments and instructor resources,” said Mark and stands as the foundation link Engelke, Director of Food Service, for the working partnership VHTA VA Department of Corrections. “If and VADOC has formed over the we can help five offenders go out years. “VHTA has been working and get jobs and be productive with VADOC since 2011 and in
Alice Lipps (FS worker), Ruth Jones (assistant manager), Quandra Trent (FS worker), Martia Carter (FS worker) at the Almost Home Cafe in the VADOC Building. that time the program has grown tremendously both in popularity and in the educational offerings to offenders,” said Reamer in describing the evolution of the ServSafe and Foundations programs. The ServSafe program helps prepare the offenders for the ServSafe Food Protection Manager Certification exam. Training covers a variety of topics some of which include: the importance of food safety, cleaning and sanitizing, receiving and storing food and methods of thawing, cooking, cooling and reheating food. Foundations is an educational training program that provides management, culinary, food safety and employee skills training to the offenders better preparing them for the restaurant and hospitality industries. “It is my goal and the goal of VHTA’s partnership with VADOC to see these programs continue to grow over time and therefore offer offenders a better job opportunity upon release in many of
our restaurant and member hotels,” explains Reamer.
The Virginia Adult Re-Entry ServSafe and Foundations Component • Offenders earn industry specific certifications and gain real world job experience • Restaurant employers are eligible to receive tax credits if they hire former offenders • Federal Fidelity Bond insurance is issued free of charge to employers as a job placement tool Since initiated in 2011, 7,000 have earned ServSafe Manager Certification and 200 have earned Foundations Certificates. Foundations is a nationally recognized culinary curriculum which incorporates culinary arts and foodservice management topics. In November we will continue the story with real success stories and more about the implementation of the NRA created curriculums.
FOODSERVICE MONTHLY
The Newsmagazine Foodservice Professionals Rely On
october 2014 n 15
Performance Foodservice Food Show
martin’s west
baltimore Bernadette Marcum, Kreider Farms
right: The crowds lined up for Virginia wines at Great Meadow. far right: Jeffrey Witte and Jeremy Anderson from Airlie prepare a dish with local wines and foods at the 39th Annual Virginia Wine Festival.
Anthony Duran, Italian Touch; Mark Natale, VP Sales Perfor- Jerry Blumenthal and Steven Shavitz, B&CV mance; Buzz Morrissey, Bus. Development Performance
Virginia Wine Festival
the plains
virginia
16 n OCTOber 2014
The Newsmagazine Foodservice Professionals Rely On
FoodService Monthly
THE LATEST DISH
Heading East, Well, NE for Ari Gejdenson Ari Gejdenson is Cody Lynch, former headed east—actually chef at McCormick & NE. He has signed a lease Schmick’s in Crystal at the corner of Fenwick City, will lead the Grille’s and Okie streets NE in culinary team … Chef the Hecht’s warehouse Scott Kroener, who project with the intension opened the first Del of opening an Italian Frisco’s Grille in NYC has restaurant and two other rejoined the restaurant restaurants concepts. group as executive chef by Linda Roth Ari owns Acqua al 2 on of Del Frisco’s Double Capitol Hill, Ghibellina Eagle DC at the new on 14th Street and shortly, Sotto, CityCenterDC … Helen Bowen, who was the general manager of a restaurant and bar underneath Chuy’s Arbor Trails in Austin, Ghibellina. He also plans to open Denson’s Liquor Bar in Chinatown. Texas has relocated to Northern Ari is a DC (Capitol Hill) native as Virginia as general manager of well as a former Italian professional Chuy’s Springfield, the second soccer player. He expects to open NoVA outpost of the iconic Tex Mex by the end of 2015 in this Douglas chain, opening this October. Development project that will New York-based chef Alex Garcia include over 300 residential units. who is also known as the host of
Chef & GM Update Ralf Schlegel is the new executive chef at the Jefferson Hotel, including Plume restaurant and Quill lounge. The German native previously worked at Marcel’s in DC, and before that at German and Austrian restaurants and hotels … Rahsaan Stone is the general manager at the recently opened Del Frisco’s Grille at the new Pike & Rose neighborhood in North Bethesda. He joins the Del Frisco’s Restaurant Group after spending the last decade working for J. Alexander’s, another prominent restaurant group. Executive chef
“The Melting Pot” on the Food Network, will open one of his AG Kitchen locations in downtown Silver Spring next spring. The big restaurant (7,700 square feet) will serve both American and Latin dishes. The new restaurant will seat 180 (plus patio seating) for brunch, lunch and dinner. The Hilton brothers plan to open Chez Billy Sud in Georgetown in the space where Café LaRuche has been on 31st Street NW. The menu will be more focused on dishes from the South of France than its predecessor. The other unique aspect of this location for the Hilton brothers in Georgetown in that
they will also serve lunch – a first for them. Chez Billy Sud will serve brunch on Saturday and Sunday. An expanded pastry program is also part of the French restaurant expansion. Pennsylvania’s Victory Brewing Co. plans to open Victory at Courthouse Square, a brewpub in the former Loudoun Times-Mirror headquarters on East Market Street in Leesburg. It will be big—the 13,400-square-foot restaurant will seat 300. This will be the first Victory brewpub outside of Pennsylvania. Blue Ridge Restaurant Group’s Stanford Grill plans to open a 400-seat restaurant at in Rockville in a building owned by Lerner Enterprises and The Tower Cos. The restaurant group also owns four locations of Copper Canyon Grill, three in Maryland and one in Orlando. Michael Wagner, new executive chef for Blue Ridge Restaurant Group, is designing its menu. Chicago-based Mercadito Hospitality is owned and operated by Richard Sandoval’s three brothers, who plan to make their Latin American restaurant mark in DC, as Richard has. Their flagship concept, Mercadito, will open in the Marriott Marquis Washington D.C. A December opening is planned for the upscale casual Mexican restaurant. The hotel restaurant scene is not foreign to them, as Mercadito Las Vegas is in the Red Rock Casino and Resort..
Just Opened
the latest dish from foodservicemonthly.com
The Latest Dish at foodservicemonthly.com
Del Frisco’s Double Eagle Steak House at CityCenterDC in downtown DC opened last month with 12,000 bottles of wine with 400 seats on three levels. There is currently a Del Frisco’s Grille in downtown DC near the District Building. Both are owned and operated by Dallas-based Del Frisco’s Restaurant Group … Noodles & Company opened a new location in Laurel, Md. last
month. It is their 25th location in Maryland … Walrus Oyster and Ale House just opened at National Harbor with a seafood-heavy menu designed by consulting chef Bob Kinkead, formerly of Kinkead’s in Foggy Bottom and now of Campono and the soon-to-opennewly-renovated Ancora in the Watergate …The POV at the W Hotel has reopened.
Quick Hits Ted’s BULLETIN will open at the Mosaic District in Merrifield, Va. on October 6 serving breakfast, lunch, dinner and their famous milkshakes (as seen in Parade magazine) … Baked & Wired bakery in Georgetown has its sights set on Mount Vernon Triangle, as they have signed a lease for a 4,231 square foot space at the Lyric 440 K apartment building at 4th and K streets NW. This location will focus more heavily on breads than pastries ... Mike Isabella will open Kapnos Taverna at 4000 Wilson Blvd, as a more seafood-centric version of the original Kapnos … Phil Rodriguez and Tony Lucca’s El Camino is slated to open this month at 108 Rhode Island Ave, NW … Jose Andres’ China Chilcano is slated to open in late fall at 418 7th Street, NW in Penn Quarter in the old Olsson’s bookstore space ... Oki Ramen is slated to open at 1817 M St. NW in Dupont Circle. Dupont Circle, Capitol Hill, Chinatown and Rockville are slated to be the next locations (in addition to the ones being built in Germantown, Gaithersburg and Springfield) for &pizza after founders Steve Salis and Michael Lastoria raised $1.9 million in new investment. That’s not counting Reagan National and Dulles International airports. 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
18 n OCTOber 2014
The Newsmagazine Foodservice Professionals Rely On
FoodService Monthly
WHINING ’N DINING
Casting Call! Are You a Character … and a Chef?
A
The three characters will new TV show that begin each show in the showcases what cockpit of an airplane and general aviation end each show sharing a airports are all meal. “We’re not looking about … food, flying for people who have great and hangar treasure … is hair and great teeth and now casting for the show, don’t know what they’re which will include a pilot, talking about. We’re a chef, and a “hangar rat.” looking for authenticity,” Each episode of Air Fare by RANDI ROM said Executive Producer America is expected to Joel Westbrook. Big fat center around the cast of kudos to B-more’s Andrea Vernot, three characters – an adrenalinethe visionary behind AFA. For junkie pilot, a professional chef more information on casting for and a colorful “picker”—who will Air Fare America, or to submit an fly into various general aviation application, visit airfareamerica.com airports, eat at the associated restaurant and search the hangars for interesting aircraft to fly. The Open for Biz chef will set out to improve upon Under the guidance of General the restaurant’s menu, which will Manager Heath Bostick, The Tin vary from local mom & pop eateries Roof restaurant, bar and live music to high-end five-star restaurants.
venue, opened at 32 Market Place in Power Plant Live. Tin Roof originated in Nashville … there are now 13 locations across the U.S. Their specialty is TennMex, a unique regional American cuisine that blends foods specifically available in Tennessee and neighboring states, along with the culinary creations of Mexican-Americans influenced by Mexican cuisine. As they say— Southern cookin’ meets Mexican culture! Check out Chef Patrick Cook’s chicken and waffle nuggets with bacon, maple syrup and unique quesadilla options including brisket and mushrooms or the allyou-can-eat $13 wings during NFL games. And Tin Roof’s concert stage features national recording artists. TinRoofBars.com Keir and Binda Singh, owners of Baltimore’s Ambassador Dining Room opened Ananda Restaurant in Maple Lawn in Fulton. Ananda means “bliss” in Pali, Sanskrit and other Indian languages, and the Singh brothers have set out to provide diners with “absolute happiness through food, comfort and the feeling that you are at home, yet transported away to tranquility.” I’m told that they have achieved that goal. FSM’s own Dara Bunjon gave rave reviews to not only the food but the décor as well. The 8,000 square foot restaurant (twice the size of The Ambassador) resembles a medieval castle from the outside and emulates royal Indian and British style on the inside and a year-round terrace with glass garagestyle doors. AnandaRestaurant.net
What’s Sup? Chef Cyrus Keefer has moved on from The Fork and Wrench. He is now partnering with Sean White and Andrew Dunlap of Bandito’s Tacos & Tequila in Federal Hill in a new concept called Allbird featuring Asian inspired poultry.
Until the partners finalize a location, Chef Keefer will be continuing doing menu development for Bandito’s. Banditostnt.com The National Kidney Foundation of Maryland will hold its 5th annual Santé: A Culinary Odyssey celebration, Thursday, November 20, from 6 to 10 p.m., at the M&T Bank Stadium, North Club Level Lounge in downtown Baltimore. With over 900 guests expected, the business/casual fête will feature signature dishes from over 45 top local chefs, including: B&O American Brasserie, Barrett’s Grill, Bertha’s Mussels, Grillfire, and Bruce and Sherifa Clarke’s Laurrapin. Proceeds from Santé will fund vital research at Johns Hopkins and the University of Maryland, and directly support NKF-MD’s patient emergency assistance program, which provides essentials such as food, housing costs, utilities, medication and transportation to dialysis. SanteBaltimore.com Birroteca, the popular restaurant in the Clipper Mill/Hampden area is opening another location in Bel Air. No word on the actual address yet. Stay tuned. BmoreBirroteca.com Donna’s Charles Village, located at 3101 St. Paul Street, has extended its hours and has introduced a special late-night menu. “Late Night at Donna’s” will also feature weekly drink specials. The new menu includes selections from executive chef Andy Thomas’ signature Mediterranean-inspired cuisine. Donnas.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.
FOODSERVICE MONTHLY
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october 2014 n 19
Balti-MORE High Stakes at Horseshoe Casino Baltimore by Dara Bunjon The recently opened Horseshoe Casino brings in their own Jack Binion’s Steak along with Food Network’s Guy Fieri’s Baltimore Kitchen & Bar, Johnny Sánchez by chefs John Besh and Aarón Sánchez. Rather than having a food buffet at the casino they have opted for the Baltimore Marketplace featuring local favorites: Heavy Seas Burger Bar, Tark’s at the ‘Shoe, Lenny’s Deli, the Mallow Bar and more. Prior to opening Executive Chef Jeffrey Oliveri, executive food and beverage director for the casino consults with Chef de Cuisine Jimmy Johnson at Guy Fieri’s Baltimore Kitchen & Bar on plating options.
Jimmy Johnson, chef de cuisine of Guy Fieri’s Baltimore Kitchen & Bar, and Jeffrey Oliveri, executive food and beverage director at Horsehoe Casino Baltimore Dara Bunjon: Dara Does It–Creative Solutions for the Food Industry offers a myriad of services: public relations, social media training and administration, freelance writing, marketing, special events, food styling and more. Contact Dara at 410-486-0339, info@ dara-does-it.com or visit www.dara-does-it. com or Twitter: @daracooks
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SEAFOOD & PRODUCE
20 n OCTOber 2014
FoodService Monthly
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ASSOCIATION NEWS RAM
Youth Football and Restaurants: Not Too Far Apart
A
Most players don’t few years ago I noticed that the have the skill set to be head coach for my successful at Quarterback sons’ football team or Linebacker, but they was struggling through all believe that they do. his first practice. It’s a Restaurants employees are tough task to keep twenty the same. Do all of your seven-year-olds organized, kitchen employees think on task and productive. they can be the head chef So I asked the coach at or kitchen manager? Of by Marshall Weston the end of practice if he course they do, but can President & CEO needed any help. As the they actually produce Restaurant Association saying goes, “no good the results that you are of Maryland deed goes unpunished,” looking for? and I’ve now entered No matter what my fourth year as head coach for a the position, but especially in youth football team. management, you must have the Coaching a team and managing right person to do the job. Your restaurant employees are similar super-star server may be the right fit in that both roles require some for dining room manager, but not in the kitchen. Or maybe your superof the same skills and tactics to be successful. In both scenarios, star server needs to be just that – a leadership works to structure and server. Management might not be manage talent in a way that helps the suited for them and why risk losing team reach its full potential. Here are a great employee because you are some management insights that I’ve trying to promote them to a position found apply to both the football field they can’t handle. and the restaurant floor.
play. For three weeks we practiced this same play over and over again. In our first game I called this play and the right guard pulled to the left and ended up blocking no one. When I asked him why he went left, his response was, “I don’t know”. Employees can get all kinds of training, but during the stress of a busy Saturday night they can do things incorrectly and not even realize why. Training is extremely important, but the real test is training during live action. Does it really make sense to train a cook on Tuesday, Wednesday and Thursday night and then let them on their own Friday and Saturday? Friday and Saturday should be the time they get the most training with the most experienced trainer or manager. When it’s peak dinner hour and people are running around in the kitchen, or during the game, it is easy for anyone to get lost and go left, rather than right. The best restaurants train during the slow times but especially during the busy times.
1. Find what your employees, or football players, do best and put them in positions to be successful.
Youth football players have a difficult time understanding why it is important to do things as they are taught. Numerous times over the years our team would struggle with blocking. The defense would run into the backfield and tackle the running back before they could
Everyone wants to be quarterback or middle linebacker. The reality is that out of 20 players on a team, you would be lucky to have one competent person for each position.
2. Train and practice during slow times and during busy times.
Coaches can go over something 100 times in practice, but on game day the youth football player will still do it wrong. I once had a right guard who was supposed to pull to the right and block a linebacker on our most used and most practiced
hearn kirkwood quality assurance manager • Jessup, maryland The Quality Assurance manager will develop and lead processes, programs and activities to improve the production of products and assure product and process improvements across the plant. This position will integrate quality assurance and quality control in to all functions and people across the plant; assure compliance with company policies, food safety standards and government regulations; and build, lead and manage performance of a team of quality control staff. The QA manager will develop the QA function to a stronger foundation, stronger fundamentals and superior on-going process management. The QA manager will serve as on-site liaison with USDA regulatory officials, compliance auditors and other external personnel. This position is responsible for the Quality Assurance Department and supervises Quality Assurance team to superior and consistent execution and will manage Hazard Analysis and Critical Control Points (HACCP) assessments and reassessments. The QA manager will compose and edit HACCP plans and strategies for new products. Manage HACCP/SQF records and file maintenance and manage daily pre-operational, operational, and mid-shift inspections. The QA manager will assure compliance to Good Manufacturing Practices (GMPs), Standard Operating Procedures (SOPs), and Sanitation Standard Operating Procedures (SSOPs). The QA manager will maintain current library for all GMPs, SOPs, and SSOPs and manage laboratory infrastructure including analytical methods and calibration programs. The QA manager will improve Product Quality utilizing key product / process attributes, sensory and quality metrics. Hearn Kirkwood requires excellent knowledge and application of food manufacturing policies and procedures in compliance with FDA and USDA regulations and standards.
Qualifications:
· Bachelor of Science (BS) in food science, microbiology, meat science or comparable · HACCP Certified FDA requirement USDA labeling
· USDA experience · SQF practitioner · 3+ years experience in quality control management · Proficient in English and Spanish
contact: careers@hearnkirkwood.com
3. Clarify Expectations.
even get started. After several occurrences, there would inevitably be a parent in the stands who would start yelling at the top of their lungs “you have to block!” Great advice, thank you. The blocking issue almost always boiled down to either the player not executing proper technique or their refusal to try. If an employee is taught something repeatedly, but still gets it wrong, you may be looking at a red flag. They probably can’t handle the position (see point #1) or they don’t care enough to get it right. Either way, you have a problem that will lead to bigger problems in the future. Yelling at them to “block” or “cook faster” will not solve the issue. Be sure the employee understands what you want, how to accomplish it and why it is important. Taking the time to address issues in this manner will usually resolve the problem. In youth football everyone plays and can’t be cut even if they don’t care, however that’s not the case in restaurants. Great employees are a product of managers who place them in positions to be successful and give them the training to execute. Football is the same. No matter what the scenario, the team will be better off when everyone knows their job, what is expected of them and given the training to do it. With the right Quarterback in place, your entire team will be running in the right direction.
Reach restaurateurs. Advertise with us! Contact Lisa Silber at 703.471.7339
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FOODSERVICE MONTHLY
october 2014 n 21
The Newsmagazine Foodservice Professionals Rely On
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ADVERTISER INDEX
Acme Paper & Supply................................................ 5 Alto-Hartley............................................................... 8 Barter Systems Inc................................................. 21 Bilingual Hospitality Training Solutions...................... 21 BME......................................................................... 4 Capital Seaboard...................................................... 9 Commercial Property............................................... 20 Congressional Seafood.............................................. 7
Crab Cake Secret.................................................... 19 Crossroads Realtor................................................. 20 Dempsey Linen......................................................... 3 FoodPRO.......................................................... 21, 23 Hearn Kirkwood...................................................... 20 H&S Bakery............................................................ 13 Itek Construction + Consulting................................... 9 Keany Produce........................................................ 15 Loots Law Firm....................................................... 21
Martin Bamberger................................................... 19 Maryland Food Center Authority................................ 17 Metropolitan Meat Seafood Poultry........................... 24 National Restaurant Equipment................................ 19 OCHMRA.................................................................. 6 Restaurant Association of Maryland Education Foundation............................................................. 18 Saval Foodservice..................................................... 2 Tech 24 Construction.............................................. 27
22 n OCTOber 2014
The Newsmagazine Foodservice Professionals Rely On
FoodService Monthly
FOOD SMARTS
Equipment & Design Compliance Checklist, Part II … For Real that show resistance to pest infestation, correct plumbing facilities (with either sanitizing nce you submit dishwashing equipment or plans for your a three compartment sink), restaurant, they and proper hand-washing will likely need to facilities. be approved by multiple Hand-washing stations departments within the must be conveniently local authority. First, by Juliet Bodinetz located so it is easy for zoning will check that the employees to wash their building is zoned for commercial hands often, and are required in restaurant use. Next, the plumbing food-prep areas, service areas, and electrical departments will look dishwashing areas and restrooms. closely at the plans to ensure the There must be a potable proposed revisions or construction (drinkable) water supply, and meet local regulations (often termed plumbing must be installed so that “up to code”). there is no possibility of backflow When the health department due to cross connections. A cross looks at the plans, they are connection is a physical link ensuring that the facility will between safe water and dirty water be safe and sanitary. The health which can come from drains, sewers department will only approve plans or other wastewater sources such Lisa Atkinson, an instructor with BHTS, contributed to this column.
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as mop buckets. Cross connections can cause backflow, which is the unwanted reverse flow of contaminants into a potable water supply. Backflow can happen when the pressure in a potable water supply drops below the pressure of dirty water. The different pressure can pull the dirty water into the safe water supply. Backflow can be prevented with backflow prevention devices such as a vacuum breaker or via an air gap, the only 100 percent effective method. Grease traps are often installed below the dishwashing sink to prevent grease buildup from blocking the drain. Eventually, your plans will be approved, you will get a building permit and you can begin construction! Ensure you have received tax and employer ID numbers and secured insurance. Check which licenses you will need. Usually, in addition to the occupancy and food permits which are received at final inspection, you will require a sales and use tax license, a traders license, and possibly an alcohol permit or a char-broiler permit. Now is the time to hire food and supply vendors, secure a pest control operator, begin marketing, and hire and train your staff. Check with the local health
department to determine the staff training requirements, and even if all staff do not need a food safety certificate, I recommend that at least one person in the establishment is food service manager trained so that all food is being served in a safe and sanitary manner. During construction the building inspector and fire marshal may visit and you should ensure your building permit is displayed and you are following the submitted plans. Any changes made to the plans during construction will need to be reported to the local authority. Once construction is complete and all equipment is installed, you can arrange for inspections. Before opening, the building inspector, the fire marshal and the health department will all complete final inspections. You will receive operating licenses which you may need to post publicly. Once you have your food permit, you can start cooking, and get ready for opening night. That is when the real work— and fun—begins. Good luck! Juliet Bodinetz is executive director of Bilingual Hospitality Training Solutions. Contact: www.bilingualhospitality.com, juliet@bilingualhospitality.com or 443-8387561.
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