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Volume 16, No. 1 â&#x2013; January 2017

2017 Foodservice Professionals of the Year

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CAVA Kids are Foodservice Profcessionals of the Year ………………… 12

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

The Latest Dish ……………………………………………………………………… 14

Modern Business Solutions ……………………………………………………… 3

Restauratuer’s World ……………………………………………………………… 16

Special Report: Stay Safe ………………………………………………………… 4

Balt-More …………………………………………………………………………… 17

Association News RAMW …………………………………………………………… 5

Whining ‘N Dining ………………………………………………………………… 18

Bob Brown Says ……………………………………………………………………… 6

Association News RAM …………………………………………………………… 20

DC Distills ……………………………………………………………………………… 7

Association News VRLTA ………………………………………………………… 21

FSM News ……………………………………………………………………………… 8

Food Smarts ………………………………………………………………………… 22

80 Years of Evolution and Growth ……………………………………………… 8

Advertiser Index …………………………………………………………………… 24

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2017 Foodservice Professionals of the Year

CAVA

Dimitri Moshovitis Ike Grigoropoulos Ted Xenohristos

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Volume 16, No. 1 n January 2017

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JANUARY 2017 | 1

SAUCE ON THE SIDE Michael Birchenall

Trends 2017 [Editor’s note: This month’s Sauce on the Side is a 2017 trends overview with the help of Linda Roth Associates.]

hat a year for our Washington metro area restaurant world — highlighted by Zagat honors, Bon Appetit’s “Restaurant City of the Year” designation and Michelin’s recognition. Restaurants in D.C. and across the country popped-up with unique concepts in short-term spaces, increased transparency for sustainably sourced foods, and embraced new technology to reach record numbers of diners. In 2017, we expect to see restaurants take some of these popular trends even further. Below are 10 trends that will continue D.C.’s momentum and command attention from diners in 2017.

Multiple Concepts Under One Roof Restaurants and bars won’t just strive to entertain your palette in 2017, they will join forces with other activities providing unique diversions to go along with diners’ food and beverage. Ivy City’s new blowout bar Sip & Dry employs a full-time bartender and includes a craft cocktail in the price of every hair service.

The Rise of Breakfast Touted by health aficionados as the most important meal of the day, breakfast is taking center stage in 2017.McDonald’s learned this when they extended their breakfast menu all-day. Millennials’ fixation on brunch has led to more demand for hearty weekday fare in a grab and go execution that’s photoready and Instagram-worthy. Expect more concepts to open their doors for quick, creative breakfast choices this year.

More Demand for Healthy Dishes This past year saw a continued increase in demand for healthy options, so consequently, chefs around the country are managing to keep healthy dishes creative and exciting. Even legendary Desperados Burger and Bar on U Street now offers a portabella mushroom burger topped with avocado slices and balsamic aioli. Del Frisco’s Grille offers has quinoa tacos served on napa cabbage, and in Reston, Vinifera Bistro’s menu includes organic chicken with whole grains.

Plant Butchers Companies like Beyond Meat and Impossible Foods caused a splash in 2016 with their “bleeding” veggie burgers while “plant butcheries”

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Volume 16, No. 1 ■ January 2017

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Michael Birchenall Lisa Silber Electronic Ink Contributing Writers Contact

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

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

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like The Herbivorous Butcher in Minneapolis have cropped up across the country. This trend goes hand in hand with the higher demand for healthy dishes listed above and as plant- based meat substitutes become more natural, tastier, and closer to the real thing, we expect to see an uptick in plant-butchered menu items like Chef Matt Smith’s’ Beet Carpaccio at Brickside Bethesda.

Vegetable-based Cocktails

Turmeric

Mocktails

Highlighted by turmeric’s medicinal qualities, this root has emerged from spice trends of years past as a true front runner. Once a savory staple and often made into healing tea, turmeric is starting to emerge in lattes, gelato and other unusual combinations, making it a trend-forward choice going into the new year. Even Google agrees, ranking turmeric as a rising star of 2017.

No longer relegated to Virgin Marys and Shirley Temples, nondrinkers and younger diners will have more options for specialty nonalcoholic drinks in 2017. Bartenders have risen to the mocktail challenge with infused sodas, creative syrups and beautiful garnishes. Occidental Grill & Seafood offers a mint syrup in strawberry tea or a coconut banana soda that emulates vacation cocktails, while Bourbon Steak gets creative with a matcha and ginger beer mixture.

Toast with Unique Toppings Our obsession with avocado toast in 2015 & 2016 is giving way to a new round of trending toast in 2017. It’s not just for breakfast any more. City Tap House offers French Toast topped with Foie Gras for lunch while Café Dupont has expanded on avocado toast with chili flakes and roasted cherry tomatoes.

Fat-washed Cocktails Bacon and bourbon have intensified their love affair in the past few years so it should come as no surprise that mixologists are now experimenting with other liquor/fat combos. Trummer’s on Main debuted turkey-fat washed bourbon in time for Thanksgiving and Miracle on 7th Street’s cookie dough-flavored cocktail gets its richness from butter-washed vodka. Will fatty fish-wash combos be far behind?

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A turn toward fresher ingredients has led mixologists to begin experimenting with more than traditional citrus juices and infusions. DC’s City Bar features beet-infused and carrot-based cocktails on their menu and NYC’s Chalk Point Kitchen’s Kalck Hoek Kale Martini combines celery and kale juices.

Proprietary Spirits, Wine and Beer Large and small concepts alike are partnering with distilleries as well as wineries and breweries to create their own proprietary house brands. City Tap partnered with 3 Stars Brewing to create a seasonal peach saison while Matchbox and Del Frisco’s Double Eagle teamed up with California winemakers to create exclusive wines such as the Del Frisco’s Cabernet Sauvignon, and Founding Farmers commissioned their own line of spirits including a Founding Farmer’s branded gin, rye whiskey and Farm Blend pisco.

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MODERN BUSINESS SOLUTIONS Henry Pertman

Six Ways to Succeed in 2017

appy New Year! 2016 went quickly, right? In the hospitality business, things aren’t likely to slow down anytime soon. To succeed this year, we must not only keep up with the evolving hospitality industry, but also work to understand the cause of changing demands and leverage new technologies and tactics to adapt accordingly. With that goal in mind, here are my top six New Year’s Resolutions for foodservice professionals in 2017.

1. Communicate core values This year, resolve to be honest with yourself and your employees about your core values, and make them known to all. By identifying your core values and sharing them with your staff, you make the most important component to your (or any) business—your people—feel that they are important and integral to the success of the organization. The fact that you care enough to share your time, interest and values with them in turn makes them feel valued, so they will love working for and with you. You should never remind your employees of who owns the business; but they should always feel that they are a critically important part of your business.

2. Serve guests, not customers Resolve to never again call your guests “customers.” Make sure every employee (or better yet, “team member”!) understands that everyone who walks into your restaurant is the person who pays their paycheck. Each one expects to have a great experience and deserves the entire staff’s genuine attention and respect. Remind your employees that every guest should be treated in a fashion that is consistent with the core values you have defined foodservicemonthly

and mentored them to understand. Empower your employees to do almost anything to make your guest happy and eager to return.

3. Use technology strategically Resolve to use social media and your web-based technology better, smarter and with more consistency. Make it non-negotiable to post your daily specials on Facebook every single evening for what is going to happen the next day. Empower your employees to encourage your guests to “check in” at your restaurant, take beautiful pictures of your food or staff and post them on their favorite social channels. Appoint someone internally who is responsible for updating and optimizing your website and social platforms. Once you start, you will see so much success, you will not be able to stop.

more alternatives through multiple meal periods. The trend is one you should consider implementing not just because it is a trend but also because the profitability of breakfast items versus lunch and dinner alternatives is substantially better.

6. Set-up for carry-out. Every food is now carry-out food. People order steaks from Outback to take home for dinner. Box Hill Pizza sells 25-40 crab cake dinners a day in their carry out. I don’t have to tell you that Groupon bought the local delivery company because dozens of restaurants want to deliver their food to your home. So, open your mind, heart and wallet, and embrace the fact that additional revenue could and should be had by figuring

out how to deploy on-line-ordering (OLO), pre-payment technology, proper POS implementation and any other pieces of that puzzle that will not only increase your revenue, but will also build your brand. I sincerely hope these suggested resolutions help you to create a prosperous, peaceful, and healthy New Year. As always, please be in touch via email (henry.pertman@ cohnreznick.com), Twitter (@ hpertman), or telephone (443-8263328), and let me know how I can help you with your success. HENRY PERTMAN is Director, Hospitality Consulting at CohnReznick, located in the firm’s Baltimore, Md. office. 410-783-4900, henry.pertman@cohnreznick.com.

4. Make special requests the new normal. Vegetarian, vegan and gluten free are here to stay. It is a fact of life at this point. You can embrace it and make it part of your offerings, or you can be left behind. Respect for employees and guests is paramount, and your move to embrace these trends shows that respect in sincere ways and places that message front and center. As an example of how important these dining preferences are to so many, according to Pinterest, there is a rise in the word “veggies” in its comfort food searches by 336% last year.

5. Consider making the most important meal last all day. Breakfast all day is becoming not only the trend, but the basis for some very strong new brands. Locally, names like Eggspectations, Iron Rooster, and of course, McDonald’s, are paving the way for

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JANUARY 2017 | 3

SPECIAL REPORT: STAY SAFE Pete McCall

If Terrorism Strikes, Can You Keep Your Customers Safe?

popular cafe in Paris. A crowded nightclub in Orlando. And now a family pizzeria in Upper Northwest DC. How do restaurateurs and club owners protect their customers in the wake of increasing insanity as criminals strike so-called “soft targets” worldwide? Your customers are dining, drinking and conversing, often oblivious to any armed intruders. Such patrons are vulnerable because their guard is down. They probably don’t think about restaurant security or crime prevention, especially in quiet, safe neighborhoods like Chevy Chase DC. As our nation’s capital, Washington seems better protected and more attentive and sensitive to potential danger than most other

Here are WJLA’s tips for employees and customers to prevent (and survive) attacks:

• See something, say something. Be your restaurant’s “eyes and ears.” Report any suspicious activity to authorities. Former DC Police Chief Cathy Lanier told WJLA in a recent interview: “We want people to report suspicious activity no matter how slight you may feel that activity is.” cities. As soft targets, our restaurants, bars, nightclubs and other hospitality venues are well-organized, vigilant and, hence, among the safest places to be, according to Mark Lee, executive director of the DC Nightlife Hospitality Association (DCNHA). “We are serious about safety. Our customers should not be afraid.” (See

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What can you do when terrorism strikes?

box below.) After the so-called “pizzagate” incident in early December, customer safety surfaced as an important issue for local restaurants. A gunman barged into Comet Ping Pong on Connecticut Avenue NW, firing at least two shots before surrendering to DC police. The suspect, who allegedly was investigating an absurd “fake news” Internet hoax, now faces federal firearms charges. Fortunately, no one was hurt. However, the attack sparked a heightened sense of fear and the need for restaurants and other hospitality venues to consider beefing up security and implementing crime/ terrorism prevention measures. Even before recent acts of terrorism, our businesses have been vulnerable to all kinds of criminal activity—robberies, burglaries, thefts, as well as violent barroom (or parking lot) brawls, under-age drinking and illicit drug use. Armed crimes often have resulted in injury and death to customers as well as employees. Some have been inside jobs. Despite busy schedules, carefully screen all personnel. Trustworthy and vigilant employees are needed at all times, but especially when trouble occurs. Robbers and thieves often strike during a restaurant’s opening and closing periods, but terrorists armed with weapons or bombs may strike anytime. Violent crimes are more likely to occur and

• Don’t under-react. Don’t be reluctant (or too busy) to get involved, thinking there is no need to raise alarm. On the other hand, try not to panic. • Trust your gut. If you see (or hear) something unusual or suspicious, act on your instinct. Be aware that terrorists often use the Internet, social media or even video games to communicate their plans. • Know your exits. Like in movie theaters or on airplanes, make sure your customers and employees know where and how to escape a dangerous situation. • “Run, hide, fight!” First, after alerting police, try to get everyone out of a dangerous situation as quickly as possible. If you can’t flee, hide under tables. Once under attack, fighting back may be your last option for survival.

From “Across the Pond” come additional tips, provided by Expert Security UK: • Take stock of what you already have on your premises. • Assess your risks: Identify threats or weak spots. Determine what areas need better protection. • Maintain good housekeeping. • Regularly review and rehearse.

STAY SAFE cont. on page 23

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ASSOCIATION NEWS RAMW Kathy E. Hollinger

Bon Appétit and ZAGAT Agree: DC is Restaurant City of the Year

ast year was a truly exciting year for the restaurant and food service industry across the Washington, DC region. Building on many consecutive years of exciting growth and success, the rest of the country and the national media took major notice of DC this year with the arrival of the DC MICHELIN Guide. In addition, the industry was honored in 2016 as Bon Appétit Magazine named DC “The Restaurant City of the Year,” and then ZAGAT echoed that sentiment naming DC “Restaurant City of the Year”. Restaurant Association Metropolitan Washington (RAMW) is honored to be part of an incredible community of talented foodservice professionals and we applaud all of you who support this industry and the growth of the DC metro region. Our partners in hospitality have stated that 2017 will be one of the busiest years on record in terms of conventions, events, tourism, and overall spending in the market. This is great news for all restaurants and the recent accolades for the region only propel DC as a destination for dining, entertainment, cultural activities, and more. With these advancements, comes changes to RAMW’s programming as well, to ensure it best reflects the industry we represent. We are excited to announce several updates to The RAMMY Awards Gala award categories, as well as to our upcoming Winter Restaurant Week.

Updates to The 35th Annual RAMMY Awards Gala Nominations Presented by RAMW, The RAMMY Awards Gala honors the exceptional ability and accomplishments of the hard-working individuals and organizations of the Washington, DC region’s restaurant and foodservicemonthly

foodservice community. Named the #1 Food, Wine & Restaurant event, by BIZBASH for nine years running, the RAMMYS celebrate one of Metropolitan Washington’s greatest assets: its restaurants! A RAMMY Award has become the most prestigious award presented to members of the restaurant, food, and beverage industry in the Washington Metropolitan region. Mark your calendar as this year the RAMMYS move to a slightly later date — Sunday, July 30, 2017 at the Walter E. Washington Convention Center in Downtown DC. Finalists will be announced in early April. The RAMMYS Nominations portal at www.therammys.org will open to accept submissions on Monday, January 2, 2017. It will remain open through February 3rd, 2017. RAMW members, public relations representatives, restaurant owners, operators, staff, and the public are all welcome to enter submissions. Only RAMW members are eligible to become finalists. Submissions are reviewed by RAMW for eligibility and approved to move on for judging by the anonymous panel of 11 judges who are food journalists and experts across the region. There is no fee to enter submissions.

Key changes were made this year to the eligibility requirements in several categories to better represent a full year and picture of the Washington, DC regional dining scene. First, the New Restaurant of the Year category extends its time frame to include restaurants that opened between November 30, 2016 and December 31, 2016. Similarly, all the categories that previously had a December 1 cutoff (i.e. must have opened by December 1, 2016 to be eligible) are now extended to December 31, 2016. For the Neighborhood Gathering Place category, the previous requirement that the restaurant must have been in operation for 5 years, changes to 2 years in operation to be eligible. And finally, the Regional Food and Beverage Producer category will now be voted on by the RAMW restaurant membership, instead of the judges panel. RAMW and its public relations team will release the nominations call to action, as well as the category details, when the site launches on January 2nd, 2017. To view the entire list of categories in detail, please visit therammys.org.

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2017 Winter Restaurant Week – Jan. 30-Feb. 5 Winter Restaurant Week, presented by RAMW, makes its return to the greater Washington region from Monday, Jan. 30 through Sunday, Feb. 5, 2017. Now in its 17th year, Restaurant Week brings guests to the area’s vibrant restaurants and bars to enjoy delicious plates. Participating restaurants offer multicourse $35 dinner, $22 lunch, and – for the first time ever - $22 brunch menus, exclusively available during Restaurant Week. The full list of participating restaurants is available now at rwdmv.com where guests are encouraged to directly book their reservations and search for restaurants by type of cuisine, neighborhood, and more. Dining out during Restaurant Week is also more exciting than ever with the new Restaurant Week Diner Rewards program. Restaurant Week is brought to you in part by sponsors including Events DC, the American Lamb Board, and OpenTable. KATHY HOLLINGER is the president and CEO of the Restaurant Association of Metropolitan Washington.

JANUARY 2017 | 5

BOB BROWN SAYS Bob Brown

8 Tips to Sell More Beverages

our restaurant’s beverage focus determines how and in what order drinks are offered. Is the spotlight on wine and cocktails, beers, or even nonalcoholic beverages? Your comfort level with each category determines whether you’ll enhance the guest’s experience or leave money on the table.

Remember the ground rules Avoid yes/no questions like “May I start you off with a beverage?” unless you want the, “No, I’ll just have water with lemon, and bring plenty of sugar packets so I can make my own lemonade” response. Use brand names to help guests visualize. “In addition to a complete bar service, we offer an excellent

Your passion is creating a memorable meal. Ours is helping make that happen.

Gray Goose Martini.” Be prepared to offer alternatives, answer objections, and confidently discuss what you’re selling. The instant guests are seated they want water. Some restaurateurs pour water, discouraging bottled water sales—or worse, cocktail, beer, and wine. Try “If you enjoy bottled water, we offer Panna Still and San Pellegrino Sparkling.” No pressure. Stay away from “Would you like bottled or tap?” or “still or sparkling?” Don’t make it easy to get the “No, I’m fine with tap” response.

Give an overview of the list, then suggest specific wines with brief descriptions. “Ladies and gentleman our wine list is set up by varietal such as Chardonnay, Sauvignon Blanc, Cabernet, and Merlot. On the left, you’ll find our whites along with sparkling wines and Champagnes. Reds are on the right. An excellent white is our Kim Crawford Sauvignon Blanc: citrusy, crisp, herbaceous, and dry. If you love reds, consider our full, spicy, and dry Penfolds Cab/Merlot blend.” Wine creates a positive moodaltering experience that inspires guests to order complete meals.

Plant the wine seed

Add cocktail pizzazz

Water’s first up

Mention wine early and often.

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“May I start you off with something from the bar” doesn’t cut it. Talk names, places, and brands. “In addition to our full bar service, Eric Brisben from Holland with the pink ponytail makes a great Grey Goose Martini,” creates a series of brain stickers. Who will ever forget the pink ponytail?

Save long-winded spiels for beer aficionados Be descriptive, but don’t overwhelm. “We offer some great local craft standouts. For the lightest, try DC Brau’s Public Pale Ale. In the middle, go for the hoppy Heavy Seas Loose Cannon IPA. And perfect for the January freeze is our malty Port City Porter. Don’t forget to offer samples. Tasting is believing.

Show some class with nonalcoholics Selling a Funky Monkey Piña Colada mocktail is a lot better than a zero tip tap water with ice and lemon. Name your sodas. “We offer Coke, Diet Coke, and Sprite,” not “We offer Coke products.” And, don’t say “We offer juice.” Be specific. “We offer fresh-squeezed

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orange, as well as cranberry, pineapple, and apple.”

Be on the lookout for signs of celebration “You’re celebrating your anniversary?” followed with “That calls for a bottle of Veuve Clicquot Champagne” bumps your check and is a perfect fit for a special occasion.

Don’t forget back-end beverages Oddly, you rarely hear recommendations of after-dinner drinks. Group desserts with digestives, liqueurs, cognacs and coffee at the end of the meal. Mention brand names like Sambuca, Amaretto, Gran Marnier, and even Louis XIII. Suggest guests drink their dessert with a Colossal Cappuccino with a halfshot of Frangelico or half-shot of Baileys with a famous chocolate disappearing spoon. Finding the beverage sweet spot is key to creating a great guest experience. Be prepared with interesting details and strategies that don’t push, but inspire. That’s a big win for you—and your guests.

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 Ritz Carlton and works internationally with the prestigious hotels such as Burj Al Arab in Dubai. He has appeared on the Food Network is author of bestselling The Little Brown Book of Restaurant Success selling over 100,000 copies worldwide. Contact Bob for speeches, workshops, breakouts, executive retreats at 571-246-2944 ©Bob Brown Service Solutions 2016.

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DC DISTILS Summer Whitford

Craft Distilling and Politics Mix in D.C.

ack in 2013, a remarkable thing happened: Washington, D.C. passed three new laws that finally made it legal to distill spirits in the District of Columbia. These new laws made it legal for craft distilleries to open, sell their products, and made it possible for class C license holders to apply for an ABRA Distillery Pub Permit. As a result, distilleries like Green Hat and One Eight Distilling opened their doors, and District Distilling received it’s on-premise permit “to manufacture, distill and store craft liquors—like gin and vodka.” The rest as they say Whether you’re a distributor, mixologist, or spirits fan, the growth of the city’s locally crafted spirits industry is a happy development in

the District’s food scene, and here’s a list of what’s made in the District of Columbia.

District Distilling Co. 1414-1418 U St NW The U Street Corridor is no stranger to hungry crowds jostling for a trendy place to eat and drink, and now that District Distilling is open anyone can grab a bite to eat and enjoy great food paired with fabulous locally distilled spirits made right on site. The chance to taste the magic elixirs in situ is not only a first for DC; it’s a fun place to sample the distillery’s line of vodka, gin, whiskey, and rum, which are all handmade in German copper pot

and column stills. Rustic, earthy colors accented with exposed brick walls and honed woodwork make the bar and restaurant feel comfortable while downstairs guests can take a tour of the distillery and find out what goes into producing small batch, craft distilled spirits.

Don Ciccio & Figli

6031 Kansas Avenue, NW Classic Italian liqueurs are all the rage these days, but their history goes back centuries, and lucky for us, we have an Italian expat producing fantastic versions right here in the District. Francesco Amodeo is the founder of Don Ciccio & Figli, and he produces exceptional, authentic spirits based on family recipes that go back a

hundred years. Originally from the Amalfi Coast, the range includes liqueurs, and aperitifs that are intensely flavored and the perfect alone or in mixed drinks. Look for standouts like walnut, espresso, and fennel liqueurs.

Jos. A. Magnus & Co

2052 W. Virginia Avenue NE Anyone with a passion for locally produced spirits who hasn’t made a visit to the Ivy City neighborhood in D.C. needs to put it on their hot list. Ivy City has become an enclave for local distillers like New Columbia Distillers, One Eight Distilling, Republic Restoratives, and Jos. A. Magnus & Co., which also includes

DC DISTILLERIES cont. on page 24

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9/15/162017 2:20 |PM JANUARY 7

FSM NEWS

MGM National Harbor Sets Unforgettable Impression With Monumental East Coast Debut

GM National Harbor made its historic debut in the Capital Region during a series of official grand opening festivities on Thursday, December 8. Delivering incredible views of Washington, D.C.'s iconic monuments and unrivaled room, spa, entertainment, shopping and dining offerings, the $1.4 billion resort introduced an experience unlike anything on the East Coast. As the sun set over the Potomac River, 5,000 guests flooded the resort to enjoy an elegant evening of surprises. Sarah Jessica Parker looked stunning as she proudly showed guests her first standalone shoe boutique, SJP by Sarah Jessica Parker, personally fitting guests with her now coveted collection of shoes and SJPLBD little black dresses. A host of prominent food & beverage personalities joined attendees and mingled with guests throughout the evening. Acclaimed Michelinstarred Chef José Andrés revealed his unique seafood concept Fish, which draws inspiration from the nearby Chesapeake Bay Watershed. Guests sampled lobster jambalaya with shrimp, lobster, chicken, andouille sausage and holytrinity; gin & tonic oysters, lemon-soy sea urchin, spicy big eye tuna tartar with tempura shiso leaf and sesame; and wholegrilled red snapper. From Maryland blue crabs to Rappahannock oysters, Fish delivers an ode to local traditions. Five-time James Beard award-winning Chef Marcus Samuelsson reveled in the opening of MARCUS, serving classic American dishes with Samuelsson's

8 | JANUARY 2017

Participants and special guests at MGM National Harbor Grand Opening Press Conference (L-R): Chef José Andrés, Maryland Senate President Mike Miller, Chef Bryan Voltaggio, CEO & Chairman of MGM Resorts International Jim Murren, County Executive Rushern Baker, Sarah Jessica Parker, Maryland Governor Larry Hogan, Chef Michael Voltaggio, Chef Marcus Samuelsson, Maryland Lottery & Gaming Control Agency Director Gordon Medenica, MGM National Harbor General Manager Bill Boasberg and MGM National Harbor President & COO Lorenzo Creighton.

Sarah Jessica Parker interacts with guests at her new standalone SJP by Sarah Jessica Parker boutique at MGM National Harbor.

Jim Murren, Chairman & CEO of MGM Resorts International and CNN Anchor Wolf Blitzer celebrate share a moment.

special twist. Chef Samuelsson turned up the heat with a funky jazz band as guests enjoyed his spin on American classics such as Gravlax with green harissa crème fraiche, pickled mustard seed and crisp injera; the Obama short rib slider with China afro funk and sweet potato purée; and St. Hill Shrimp N Grits with Carolina

shrimp, shoebox ham and creamy grits. He also debuted his first in-room dining program for MGM National Harbor's 308 rooms and suites. Bravo's Top Chef alumni and brothers Bryan and Michael Voltaggio showcased their first project together, Voltaggio Brothers Steak House. With an

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in-depth wine program that pairs perfectly with hearth-fired dryaged ribeyes, the restaurant made guests feel right at home. Fabulous samples included oysters with frozen mignonette, parmesan anchovy hush puppies, loaded baked potato with osetra caviar and American Wagyu ribeye with aerated white cheddar. In attendance to celebrate the grand opening were Speaker John Boehner; American Gaming Association President Geoff Freeman; former RNC Chairman Michael Steele; Baltimore Mayor Stephanie RawlingsBlake; property architect Eddie Abeyta of HKS Hospitality group; Michael Marshall and Paula Moya of Marshall Moya Design,who dreamed up the incredible vision of National Market; and event planner/ designer Ed Libby, who envisioned the stunning Conservatory. Artists from the property's Heritage Collection - Alice Aycock, Margaret Boozer, Chul Hyun, Ron Beverly, Martha Jackson Jarvis, Liao Yibai and Katherine Mann - watched as guests interacted with their works throughout the resort's public spaces. CNN host Wolf Blitzer; TV personality Omarosa; and 21 contestants from Miss World 2016, including the reigning Miss World Mireia Lalaguna (Spain),also were on-site to ring in the momentous occasion. Guests were treated to a little slice of Las Vegas with acts by some of the city's top performers. Cirque du Soleil took over The Theater at MGM National Harbor with surprise performances from its award-winning shows O, KÀ and Zumanity. The

MGM OPENING cont. on page 23 foodservicemonthly

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JANUARY 2017 | 9

80 YEARS OF EVOLUTION AND GROWTH Dennis Barry

FAITH * FAMILY * FoodPRO

80 Years of Evolution and Growth

n 1935, the then small town of Frederick, Md. welcomed the opening of a new produce business. Specializing in delivering a seasonal item to the community restaurants, diners and grocery stores was the niche recognized by the Brunk brothers, Milton and Niemann. The specialty item they committed to build their business on: bananas! And build a business they did! I recently had the honor of speaking with Jack Brunk, former president of Frederick Produce Company and the man responsible for much of “what” and “who” FoodPRO is today. Mr. Brunk currently serves as a member of the FoodPRO board of directors and was the architect of making the company employeeowned. “When I started working with my dad, my job was to hang the banana stalks on hooks in the ripening room. I was small and the stalks weighed about 100 pounds. It was not easy,” said Mr. Brunk. “We had to evolve early on to stay in business. We saw the necessity to transition into foodservice and bring on this new category that was hitting the market: Frozen food. Specifically: frozen orange juice.” I asked Mr. Brunk about his leadership style compared to his son, Scott, president & CEO of FoodPRO since 2013. “I was much more conservative than he is, but I have seen him and his team grow our business dramatically since he has taken over. I am very impressed and very proud of all of them. His aggressive approach is not a bad thing” he said. “Not a bad thing at all!” Mr. Brunk added, “Scott is doing it right. We are a faith-based company that believes in our people. In all that we do, we consider our employees in our decisions. That is doing it right.” I had the feeling after speaking with Mr. Brunk that FoodPRO is family and Family is FoodPRO. They are one 10 | JANUARY 2017

Jack Brunk, left, and son Scott of FoodPRO

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and the same. Eighty years after the doors opened at a row home on 5th Street, you can add 31 delivery vehicles, 124 employees and about 7,000 additional items and you have the nucleus of a business that was started by family and remains about family, even today. The same family values that have helped make the Frederick Produce Company business such a success over the years, are the same during the evolution to FoodPro today: Honesty, Transparency & Integrity. “Those three words have been such an integral part of all we have done for 80+ years; it was appropriate that it become a part of our logo. The words describe us perfectly” said Scott Brunk, FoodPRO president and CEO and the third generation of the founding Brunk family to lead the company. FoodPRO is an employee-owned, nationally-branded broadline distributor serving independent and chain restaurants, healthcare facilities and schools across five states. In 2013, FoodPRO underwent a “foundation lift,” not a facelift. Vice president of sales, Kevin McAteer, said “A facelift would leave you feeling it was superficial. There was nothing superficial about this. We expanded our foundation to accommodate

growth and increase our efficiencies as a company. That is a major investment and we are excited about our future.” Almost 100,000 sq. ft. of refrigerated receiving docks, coolers, frozen and dry storage space is located two blocks away from the original row house on 5th street where Frederick Produce Company started in 1935. In 2013, the decision was made to increase the warehouse space to accommodate the vision of growth and opportunity, a vision shared by Rocky Rinehart, vice president of purchasing. Rocky has been with the Brunk family for 18 years. “In order for us to get to the next level, reinvestment in the infrastructure of the business was necessary. We share in the vision Scott has brought to the table and we are not just prepared for the next level, we are going after it. The additional freezer, cooler and dry storage space was necessary for us to expand our product offering and better serve our existing and future customers,” said Rinehart. Sales continue to grow under the guidance of Kevin McAteer. Thirty one years have gone by since Kevin decided to go to work for the Brunk family. Having held many different roles within the organization, he has been hands-on with the evolution and growth of the company. A team of

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(23) Territory Managers, (4) Regional Managers and a multi-talented corporate chef/trainer, Dustin Stone, are the catalysts and influencers of the growth campaign put in place for the company by Scott Brunk. When we asked about what makes FoodPRO different, Chef Dustin said “We have emphasized a consultative approach to our sales team members that has proven effective,” said Stone. “I came from the restaurant side of the business and my training approach with the territory managers is one that I would have been receptive to when running my kitchen. We are here to add value to our customers. Period. Their success can ultimately be our shared success. It’s not about taking an order; it’s all about listening and adding value to the operator. We do that very, very well.” The excitement and talent in the corporate office is palpable from everyone with a warm, friendly, inviting and comfortable atmosphere. You would never know that this is a company moving $70,000,000 worth of products to its customers annually. Not knowing is a testament to the “family” of individuals working diligently at their daily, assigned tasks. Faith, Family & FoodPRO is a tag that has become part of the lexicon within the company and a statement that Scott Brunk started, believes in and lives. He speaks of the necessity of having a healthy work life-home life balance. “I recognize that the balance is what keeps us all moving forward in a positive way. I am determined to make our corporate culture the best in the industry.” Mr. Brunk, the culture is already one of the best I have ever seen! For more information about products, routes or people, visit MyFoodPro.com. DENNIS BARRY is the Director of Marketing for FoodPRO foodservicemonthly

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JANUARY 2017 | 11

FOODSERVICE PROFESSIONALS OF THE YEAR | Celeste McCall

Sharing Great Food, Culture and Friendship With the January issue comes the recognition of those who set new standards across the landscape of our industry. It’s the Foodservice Leaders of the Year issue. From a local level through the national stage, the challenges are ever present in unpredictable political and economic times. Thanks to the leadership of those who make our marketplace so vibrant, our segment of the hospitality world now sets the standards for others to envy and follow. It takes special leaders who are dedicated to long-term success. For 2016, we recognize the persons who exemplified that effort: CAVA MEZZE/Grill co-founders Ted Xenohristos, Ike Grigoropoulos and Dimitri Moshovitis and CEO Brett Schulman. —Michael Birchenall, editor and publisher

Three childhood friends, Ike Grigoropoulos, Chef Dimitri Moshovitis, and Ted Xenohristos, started Cava Grill to share the flavors of their families’ traditional Greek and Mediterranean cooking.

With 20 years of experience raising the standards higher on every new project and client

his highly successful restaurant group is the result of the inspiration and hard work of these childhood chums who decided to open a traditional Greek/Mediterranean restaurant incorporating their own family dishes and values. In 2006, brainstorming in a Bethesda coffee shop, the trio came up with the idea to launch the first CAVA MEZZE restaurant, to be located in Rockville. Ten years later, FSM was happy to sit down with the three partners, as well as CEO Brett Schulman, who shared their inspiring story.

FSM: How did you come up with the name “CAVA?”

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CAVA: When we started out, we wanted a Greek name, but those are difficult to pronounce, so we came up with “cava,” which means “cave.” In Greece they used to keep wine in caves, now of course we have wine cellars. The word “cava” also means special, reserve vintages.

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FSM: How did you start your first restaurant? CAVA: We started out on a very slim budget. We literally had to hand-make some of the tables and furnishings. Fortunately, Ike’s dad was in construction and helped a lot. Other family and friends pitched in as well. We were happy to find the Rockville location off Shady Grove Road, which soon became the local hangout.

FSM: Which CAVAS are MEZZE, and which are Grills? CAVA: Originally, we started with mezze—small plates similar to Spanish tapas. We served these at our full-service restaurants. Then, four years later, we decided on Grills, where customers could move along a line and select their proteins, then toppings, sort of like the Sweetgreen concept. That way, we could serve more people at a better price point.

FSM: Did you have a lot of experience in the food industry?

CAVA: We all had some experience as waiters, bus boys, etc. Dimitri

CAVA cont. on page 13 12 | JANUARY 2017

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CAVA cont. from page 12 went on to attend the Baltimore International Culinary School. He handles the food end of the business. He also worked in several restaurants in Washington including Bistro Bis and [now-defunct] Kincaid’s. Ted and Ike went to the University of Maryland. Ted handles operations. With his accounting background, Ike handles finances. In 2009, we partnered with Brett Schulman, a former investment banker, who took the CAVA helm, leading its fast growth and now—its California expansion.

FSM (to Schulman): Why did you leave investment banking for the restaurant industry? CAVA (Schulman): “I wanted to do something I was more passionate about. While I liked banking, I got to a point where I was a little burned out….I wanted to do something more interesting, something that felt as if I were building and creating something every day. I was fortunately introduced to Ted, Ike and Dimitri by a friend from college. We eventually partnered and created CAVA Grill.

FSM: What do you love most about your job? CAVA (Schulman): To see the fruits of everybody’s labor, to see a lot of people benefit from this growth, to create jobs and solve a problem for consumers and customers by bringing a healthier product. That is what I get passionate about. Leaving the investment industry was a huge leap of faith, giving up the [stable income], especially when my wife and I just had our second child. Here at CAVA, we like to say it’s a lifestyle, not a paycheck. I am happy because when I jump out of bed, I am jumping out of bed to build something and that is what gets me amped.

FSM: Were customers confused about the mezze, “small bites” format? CAVA: Yes, at first some customers were confused. But the concept of sharing took off….The small plates are big enough to share. Paired with the perfect glass of wine or beer, it creates the perfect social atmosphere.

FSM: Who handles the menu selections? CAVA: Dimitri oversees the menu and the two head chefs, Michael Sanfilippo and Brian Murnane for foodservicemonthly

the CAVA MEZZE Restaurants. In our incredible test kitchen, located in Laurel, our culinary team comes up with dishes, sauces and techniques.

FSM: How often does your menu change?

CAVA: We have a lot of CAVA loyalists, so we always keep about 15 main dishes on the menu. We change the menu seasonally to incorporate fresh fruits and vegetables. We always are creating variations on sauces and trying them on different meats and other items. We are always learning and want to keep the quality of our food consistent. We don’t cut corners. We try to keep the regular dining and the “fast casual” items as consistent as possible. Our customers deserve the best. We also offer vegan and gluten free selections.

restaurants currently open, and hope to increase that number to 40 or more open by the end of 2017. We already have locations in New York’s Union Square neighborhood. Plus four in Los Angeles. We also sell our hummus and tzatziki in Whole Foods and other organic markets on the East Coast. We just want to keep going strong and create great food and experiences for our customers.

FSM: Are all your restaurants companyowned and operated?

CAVA: Yes, we own them all, with some investors, and we employ a lot of family members. We have brothers, cousins and a lot of other great employees on all levels.

FSM: How has social media helped your

success? CAVA: Instagram is huge; all we have to do is post a new item and we see results immediately; it’s a great asset. We also have a lot of followers on Facebook and Twitter. FSM: Well, you certainly are a huge part of the local food culture and I’m sure with all your creativity, passion and drive you all will be around for a long time. CAVA: We hope so, and we wish everyone a prosperous 2017! For more information visit www. cavagrill.com. CELESTE MCCALL is a freelance food and travel writer on Capitol Hill.

FSM: Do you buy from local sources?

CAVA: Yes, we buy from many local farms and growers, except for our Manoli Canoli olive oil (squeezed from Koroneiki olives), which we buy from a family-owned farm in the Peloponnese peninsula in Southern Greece.

FSM: What dishes are customer favorites? CAVA: Our dips of course, spanakopita (spinach pie), dolmades (stuffed grape leaves), and Border Springs lamb chops, to name a few. At our fast-casual restaurants, people love our spicy meat balls and tzatziki.

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FSM: You have an incredible Bottomless Brunch too.

CAVA: Yes, that’s very popular, especially our eggs Benedict and village frittata, made with spinach, feta, looks and green onion. FSM: CAVA is also known for its great bar and extensive beer and wine selections. CAVA: Our bar is great, we have a lot of wonderful Greek wines…and beers including DC Brau and some Baltimore beers.

FSM: How many restaurants do you currently have and what do you see for 2017?

CAVA: We currently have CAVA MEZZE locations on Capitol Hill (Barracks Row), Rockville, Baltimore, Clarendon, and our newest outpost in Olney. We have two sister restaurants. In Park Potomac, we have Suso Osteria, and Brusco Luncheonette in Baltimore. These are all full-service. We have 23 CAVA fast casual

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JANUARY 2017 | 13

THE LATEST DISH Linda Roth

Dupont Circle Welcomes a New City Tap

able 95 Hospitality Group is expanding its presence in DC. The Philadelphia-based company will open its second City Tap in DC at 1250 Connecticut Ave NW where STK was. In 2013, they opened a City Tap at 9th & I Streets, NW, followed by another of their concepts, Pennsylvania 6, in May 2015. They have three other City Tap locations outside of DC. A summer opening is planned. Quaint Old Town, Alexandria will get a new German restaurant called Old House. Owners are Ivan and Amela Svalina, who used to operate Cosmopolitan Bakery (Bosnian) in Alexandria. It’s where Sultan Kabob used to be at 1024 Cameron Street. The Bosnian couple’s German connection is Ivan, who lived in Germany for nine years. It will open after the building undergoes a full renovation. Popular Nantucket restaurant, Millie’s, will open a second location in DC’s Spring Valley, at 4866 Massachusetts Ave. NW. Owner Bo Blair has themed several of his restaurants after Nantucket destinations, such as Smith Point, Jettie’s and Surf Side. A Q 1 2017 opening is planned for Millie’s. Joselito: Casa de Comidas, is slated to open at 660 Pennsylvania Ave. where Sona Creamery & Wine Bar used to be. This new Spanish restaurant is brought to you by Javier Chandon and his wife Christiana Campos, who are known for their Spanish restaurant, SER, in Ballston. A January 2017 opening is targeted. The chef is David Sierra, who hails from Madrid. When The Darcy, part of the Curio Collection by Hilton opens in Q2 2017, it will feature a café called Siren and a bakery called Lil’ B. Chef consultants on the project are 14 | JANUARY 2017

Robert Wiedmaier and David Guas. It opens on Massachusetts Avenue, NW near Scott Circle at the former address of the DoubleTree by Hilton Washington, DC. Ashok Bajaj and chef Vikram Sunderam will open a second location of Bindaas, their Indian street food concept, at 2000 Pennsylvania Avenue, NW where Johnny Rockets was. A fall 2017 opening is expected. This Bindaas will differ from the original in that it will have curries on the menu and will offer lunch service as well as carryout. Ana Bran Leis and her husband Shawn Leis plan to open a Mexican spot called Taqueria del Barrio at 821 Upshur St., NW in Petworth where Domku used to be. It’s next door to Jamie Leeds’ Twisted Horn, which is how they learned of the space. They were looking for a brick n’morter spot after operating a food truck and a Union Market stall. Quick Hits: More Shaw news. The Atlas District’s Po Boy Jim will open at 1932 9th Street, NW, where Axum Ethiopian restaurant used to be. The plan is to open at the end of Q2 2017…. José Andrés’ food truck concept, Pepe, will open a brick n’mortar location at the Verizon Center in their Launch Test Kitchen, making it the second Andres operation there, Beefsteak being the first.

Chef & Gm Update Ryan Ratino is the new executive chef at Cleveland Park’s Ripple, taking the reins from Marjorie Meek-Bradley. Previously, he was at Masa 14 and at minibar by José Andrés. Jose Aguirre was named general manager and wine director at Ripple. He directed wine programs for Kimpton Hotels & Restaurants

Joselito Casa de Comidas is scheduled to open this month at the former Sona Creamery and Wine Bar location on Pennsylvania Avenue. around the United States and was wine director at the legendary Fifth Floor in San Francisco. Jose earned his Advanced Sommelier Certificate in 2014…. Tyler Stout is the new chef at Macon Bistro & Larder in Chevy Chase. He was promoted from the sous chef position at Macon… Sergio Rivera was named General Manager of Vinifera restaurant at the Westin Reston. He was previously at San Antonio Grill. Sharon Dodd was appointed Sommelier for Vinifera. She is certified with the Court of Master Sommeliers, the Wine and Spirits Education Trust, and the Society of Wine Educators as a CSW. Mike & Sarah Keenan will make the Capital Riverfront neighborhood a bit healthier when they open The Juice Laundry at The Yards, at 1331 Fourth St. SE. This Charlottesvillebased concept offers an all-organic, vegan and gluten-free menu of coldpressed juices, smoothies, housemade nut milks, acai berry bowls and soups. A spring of 2017 opening is scheduled. Is Miami’s Yardbird Southern Table & Bar coming to Rockville

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Town Square where American Tap Room was? Just opened: Tredici Enoteca from Philadelphia’s Zavino Hospitality Group at the St. Gregory Hotel in the West End… Fabio and Maria Trabocchi’s Sfoglina at 4445 Connecticut Ave, NW in the Van Ness ‘hood… Farmers & Distillers, the new concept from Farmers Restaurant Group, near Mount Vernon Square…. Quara Ethiopian at 2406 18th Street in Adams Morgan… Bên Tre Vietnamese restaurant at 2414 18th Street, NW in Adams Morgan… Jade 11 Japanese restaurant at 785 Rockville Pike…Tim Ma’s Ten Tigers Parlour in Petworth at 3813 Georgia Ave NW…Dolan Uyghur in Cleveland Park serving Northwest Chinese regional with Middle Eastern influences. LINDA ROTH is president of Linda Roth Associates, Inc. specializing in marketing, promotions and publicity in the hospitality industry. Contact Linda at 202-888-3571 or linda@lindarothpr.com or visit her website at www.lindarothpr.com foodservicemonthly

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JANUARY 2017 | 15

RESTAURATEUR’S WORLD | Michael Sternberg

When is too many just too much?

he announced closing of Jeff and Sally Buben’s iconic Southern restaurant, Vidalia gave me much to think about recently. We’re all aware that the life span of a restaurant is finite and eventually, forces beyond the control of even the most dedicated owners, influence tough decisions. Having been friends with Jeff and Sally since the mid 80’s when Jeff and I re-opened the Occidental together, and then as a neighbor to Vidalia for more than 10 years, with the kitchen door of the original Sam & Harry’s just down the alley, (we borrowed product from them so often, there was a path worn into the pavement) I had a first-hand view of the thoughtfulness and energy that the Buben’s put into a tough basement location, creating incredible success for almost 25 years. Supposedly, I was Jeff’s boss at The Occidental. I say that, because as anyone who has worked with him will tell you, Jeff never really understood that concept. No one gets more out of Jeffrey than he asks of himself so the idea of his having a boss wasn’t ever something he was aware of. I was very fortunate to have worked with him and learned much of what I know today from him. We had lots of fun together and I am thankful for the relationship we developed and maintained. California wine country trips, getaways to NYC and a particularly memorable meal at the Inn at Little Washington that Oliver and Phil Carr treated us to in recognition of the successful re-opening of the Occidental - my wife Karen and I cherish those memories. Like all couples of our age, raising kids, running the businesses and life in general gets in the way sometimes but Karen and I look forward to the opportunity to create new memories with the 16 | JANUARY 2017

DC said so long to Jeff and Sally Buden’s Vidalia Restaurant in December. Bubens in the not too distant future. One particular late night conversation with Jeff came to mind earlier this week. The Carr’s had asked us to open a second restaurant for them in the McPherson building. McPherson Square was a very tough part of town in the late ‘80’s with lots of illicit activity after the offices emptied out for the night and the weekend. I had assumed that Jeff would oversee the kitchens of both restaurants. Jeff lectured me at great length that a true chef can only be chef of one restaurant. And so we opened McPherson Grill with Jon Lenchner as the chef. It was a critical success, did incredible daytime business, but couldn’t overcome its neighborhood at night and on the weekends. Shortly after I left the Oliver Carr Company, Phil Carr sold the lease to Paul Cohn and Georgia Brown’s has thrived there ever since. I’ve been thinking about that conversation, especially in thinking about how we define success in our industry today. Back in the ‘70’s and

‘80’s, Jeff was absolutely right. The most famous and celebrated chefs all had one restaurant. The three top restaurants in the US at the time, Lutèce, Le Français and Le Bec Fin were all driven by their chef/owners, André Soltner, Jean Banchet and Georges Perrier respectively. Even the famous American chefs of the day, Larry Forgione of An American Place, Barry Wine of The Quilted Giraffe, Alice Waters of Chez Panisse, among many others, were all associated with one restaurant and more often than not, they’d be seen inside their kitchen during service. There were exceptions, Wolfgang Puck being the most notable, and those exceptions began the trend we see presently. Today, it seems that success is marked by your name on six restaurants, two cookbooks and appearances on a regular rotation on one of the cable stations. But the questions we have to ask ourselves are: “Are chef /owners happier than they were 30 years ago?” “Is the celebrity status of chefs

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more important than the quality of food and service in driving restaurant revenue in fine dining these days?” “What is the definition of success for a restaurant today?” My guess is that there is no clear answer. Obviously, there is no happiness in not being able to pay your bills. So much of the satisfaction of being a restaurant owner is in being a financial success. No matter how humble you are, there is also satisfaction in recognition from your peers and the public at-large, which in turn drives business and contributes to being able to pay the bills. And yet, I wonder if someone of high celebrity status, like Bobby Flay, with all his financial success and far-flung restaurant empire is any happier than Chef Ian Boden at his 26-seat restaurant, The Shack, in Staunton, VA. Maybe that’s a question we all need to ask ourselves more often this coming year. foodservicemonthly

BALTI-MORE Dara Bunjon

Baltimore Marriot Waterfront Apropoe’s Welcomes Chef Patnam

altimore Marriott Waterfront’s signature restaurant, Apropoe’s introduces its new Executive Sous Chef Kiran Patnam. He comes to the table with a Bachelor’s Degree in Catering Technology and Culinary Arts from the Culinary Academy of India. Chef Patnam has worked his way across continents from Asia to the United States, and is now at the Baltimore Marriott Waterfront restaurant which offers harborside views and the chef’s innovative dishes.

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

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JANUARY 2017 | 17

WHINING ’N DINING Randi Rom

Burgers and Donuts: Baltimore’s New Diet Craze for 2017 Coming Soon Cool news alert! Tom Looney, Annmarie Langton and Ed Scherer-the owners of Gypsy Queen Food Truck and former owners of Helen’s Garden are opening a new spot in Hampden near Birroteca. The not-yet-namedrestaurant will be a fusion of Gypsy Queen and Helen’s. This one’s gonna be great! Stay tuned. CaliBurger, a fast-growing California-style burger chain with restaurants across the globe, plans to unveil at least 12 new restaurants on the East Coast. All CaliBurger restaurants are franchised-owed and the franchise currently operating the restaurant in Columbia, MD, plans to add two more locations— one in Annapolis at the Harbour Center, and a second in the northern Baltimore region where the company is actively looking for a location. Another 10 restaurants will open in D.C., and Northern Virginia. “Our growth strategy is one of seizing smart opportunities when they present themselves, and capitalizing on food and entertainment options that resonate with consumers of all backgrounds and origins,” said John Miller, CEO of CaliBurger. “So far, our concept of fresh ingredients and zesty flavors, coupled with an atmosphere that welcomes families and engages gamers and sports fans, has been universally accepted across the U.S. and around the world.” Now-I’m no gamer but I DO love a great burger— psyched to check it out! CaliBurger. com. North Carolina-based bakery – Rise Biscuits Donuts is coming to B-more sometime this year-possibly in Towson and/or Owings Mills. Locations haven’t been confirmed. They’ve got biscuit sandwiches topped with just about anything you can imagine-fried bologna, mac & cheese, huevos rancheros and the donuts range from classic glaze to crème brulee. RiseBiscuitsDonuts. com. 18 | JANUARY 2017

Attention closet chefs! If you’re a fan of all those cooking shows—Top Chef, Chopped, Hell’s Kitchen—you’re gonna wanna check this out! It’s Sotto Sopra’s Exec Chef/Owner Riccardo Bosio’s Chef-for-the-Day event. You can star in your own chef reality program and work in the restaurant alongside Chef Bosio. YOU choose the date, craft the menu, create the meal and enjoy the fruits of your labor with your own fab dinner and even invite family and friends. For up-to-the-minute details, go to their facebook page: @SottoSopraRestaurant or call 410 625 0534. SottoSoprainc.com.

Sotto Sopra’s Exec Chef Riccardo Bosio

Chef News The B & O American Brasserie has a new Exec Chef-Scott Hines, who previously worked as the sous chef and before that-as chef de cuisine at Farmstead Grill in Canton. Cool side note: Chef Hines was the winner of Guy’s Grocery Games with Guy Fieri on The Food Network in 2015. His new, seasonal menu, which has been getting rave reviews, features lot’s ‘o tasty treats including vegetarian and gluten free options. The B & O recently completed a renovation that includes a new private dining space. BandORestaurant.com. For all you Reisterstowners and Glydonites, there’s a new Executive Chef at The Grill at Harryman House - Mauricio Chacon. Mauricio has solid creds-he worked for 18 years at The Milton Inn under the direction of Chef Brian Boston. Originally from El Salvador, Chef Chacon brings those South American flavors as well as his classic French training from Chef Boston into play. HarrymanHouse. com.

Open For Biz Oahu-born Exec Chef/Owner, Kaimana Chee opened Uncle’s Hawaiian Grindz in Fallston. You may recognize the name-Chef Chee-he was the grand prizewinner on the Food Network’s Cutthroat Kitchen. Chee shares owner/operator responsibilities for Uncle’s with Kosmas “Tommie”

Koukoulis, a Fallston resident who also owns and operates Café Mezzanotte in Severna Park. The cuisine is “Island meets Asian” with a focus on balancing sweet and salty flavors. EatatUncles.com.

What’s Happening Start the year off with a… Raw Food Rave! On Wednesday, January 18th from 7-9pm, put on your stretchy yoga pants and check out this cool event at Plant Bar in Belvedere Square. Great chance to try the complete PLANTBAR raw food and juice line.Plant-Bar.com Attention closet chefs! If you’re a fan of all those cooking shows—Top Chef, Chopped, Hell’s Kitchen— you’re gonna wanna check this out! It’s Sotto Sopra’s Exec Chef/Owner Riccardo Bosio’s Chef-for-the-Day event. You can star in your own chef reality program and work in the restaurant alongside Chef Bosio. YOU choose the date, craft the menu, create the meal and enjoy the fruits of your labor with your own fab dinner and even invite family and friends. For up-to-the-minute details, go to their facebook page: @ SottoSopraRestaurant or call 410 625 0534. SottoSoprainc.com. Dolce Mia, a local, upscale Italian dessert company, has partnered with Bread and Chocolate— a VA-based company that has produced sophisticated bakery products for 35 years, and owns 4 restaurant/cafés

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in the DC/VA area. This partnership will allow Dolce Mia to have greater capabilities of mass production and expand distribution throughout Maryland, DC, and Virginia. “We are taking our business to the next level through this expanded production and distribution. Our focus is gaining market share in upscale restaurants and major restaurant groups, upscale grocers, country clubs, caterers, specialty stores and cafés. We are extremely excited to be teaming up with such an amazing company like Bread and Chocolate,” says Mia Gatto. “Our unique desserts serve a niche market. The Dolce Mia brand means our products are made fresh and are all-natural and preservativefree; we also use the highest quality ingredients to make your dessert experience unforgettable.” Interesting factoid: Former Secretary of State Condoleezza Rice chose a Dolce Mia pumpkin praline cheesecake to be served during the historic Middle East Peace Conference at the Naval Academy in November 2007. The dessert is now names—wait for it— “Condoleezza’s Peacemaker.” DolceMiaDesserts.com. RANDI ROM is a Baltimore special events planner, marketing and public relations maven, freelance writer and the head of R. J. Rom & Associates. Have a hot scoop? Contact Randi via email at randirom@comcast.net or phone 443-691-9671.

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JANUARY 2017 | 19

ASSOCIATION NEWS RAM Alex Cooper

EMV Restaurant Fraud and What to Do About It With chip technology, liability for fraudulent charges shifts

istorically, credit card issuers (such as Visa and American Express) were responsible for the full cost of fraudulent transactions that take place at a merchant. With the introduction of EMV (“Chip Card”) technology, card issuers have shifted the liability for fraudulent charges to the party — either the merchant or the issuer — that has not implemented chip technology. With this liability shift, merchants are seeing a higher incidence of EMV fraud at restaurants.

Despite the liability shift away from card issuers to merchants without the technology, EMV readers are still not available from some major Point of Sale (POS) systems. This means that many restaurants are still on the hook for EMV fraud. In July of 2016, the National Restaurant Association and Heartland Payment Systems held a webinar to address these concerns and share some tactics restaurants can take to minimize their risk. These tactics are still relevant today.

How EMV Fraud Works

different, consider this a red flag.

First, a fraudster goes online and buys credit card numbers. The fraudster then loads the stolen card numbers onto a “white card,” a white piece of plastic that has a metallic strip like a real credit card. The fraudster loads the stolen data into its magnetic strip and uses the fake cards at merchants who do not have EMV readers. If a restaurant has the updated EMV reader equipment, the EMV card reader will not accept the payment. The card reader will actually say, “You must insert the chip card.” Without the chip on the card, a restaurant employee will know the card is counterfeit and this is a fraudulent transaction. For restaurants that don’t have an EMV reader terminal, when an employee swipes the fake card, the payment will be accepted. Without an EMV reader, a restaurant doesn’t know that the card is supposed to contain a chip and is therefore fake.

Fake gift cards

How to Protect Your Restaurant from EMV Fraud If you don’t have an EMV reader, here are some of the preventative measures fraud that you can put into place to stop fraudulent charges.

One customer paying with many cards If a customer has multiple tabs to buy drinks for friends and uses many different cards, this should set off a red flag for you and your employees to double check the cards to make sure they are legitimate. The average number of credit cards a person has is about three. This is also true with larger orders and with catering — when someone gives you card after card after card and they are all

20 | JANUARY 2017

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Many fraudsters are making the cards look like gift cards. Restaurant owners don’t expect gift cards to have a chip or EMV, so this makes a card that is painted as a gift card seem more legitimate.

Read and compare verification Read and compare verification is a process by which the cashier enters the last four digits of the card number embossed (or printed) on the card, and the terminal validates these numbers against what was physically read off the magnetic stripe. If these digits do not match, there is a high degree of certainty that the card is counterfeit and merchants may wish to cancel the transaction and request another form of payment. Restaurant owners should contact their POS vendor directly to learn if their system currently offers this functionality or if it needs to be activated. Read and compare can also be manually performed by comparing the last four digits printed on the card with the last four digits on the receipt.

Does the card look normal?

Is it the right size and width? Does it have the hologram of Visa or Master Card? Are there five different fonts on the card? Of course, the primary way to avoid EMV fraud is to invest in a new payment system that has an EMV solution. This sort of fraud is happening, but with preventive measures and greater knowledge of the situation, restaurant owners can better protect themselves against fraud and scams. ALEX COOPER is the director of membership and marketing for the Restaurant Association of Maryland.

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ASSOCIATION NEWS VRLTA Eric D. Terry

Virginia Prepares for 2017 General Assembly Session with Emphasis on ABC Regs

his year will be another important one regarding many issues affecting the restaurant industry — more specifically ABC. With Virginia’s upcoming General Assembly Session scheduled to start next month, VRLTA expects to see many bills introduced during the upcoming legislative session attempting to impact the sale and marketing of alcoholic beverages in Virginia. We anticipate legislation to be put forth that could increase the dollar value of POS advertising materials that manufacturers and wholesalers may give to retail licenses, as well as to increase the amount of money that manufacturers and wholesalers may spend when visiting restaurants to purchase alcoholic beverages for consumers to sample.

In 2017 VRLTA expects to see further efforts to exempt these establishments from many of the current laws and regulations governing the sale of alcohol. We also anticipate legislation that could change the current food-to-beverage ratio for mixed beverage restaurants, including at least one proposal to eliminate the current ratio of 45% for restaurants with gross sales of food in excess of $10,000 per month (which would amount to roughly 90% of restaurants) while reducing the ratio for those restaurants with lower monthly food sales. Another initiative this legislative session will come from the craft distilleries industry. VRLTA expects to see further efforts to exempt these establishments from many of the current laws and regulations governing the sale of alcohol. Craft foodservicemonthly

distilleries are likely to seek to rid themselves of the current two drink per patron limit in favor of the right to sell unlimited mixed beverages at the distillery with no food requirements. Furthermore, distilleries will also likely push for the authority to open “remote” locations, away from the distillery where they can promote the brand, its other locations, and its products. Legislation also is expected to allow customers of craft breweries to bring their own wine, cider, and beer onto the premise at the consent of the establishment. Lastly, it is anticipated that several bills will be introduced to create new retail licenses with no corresponding requirements that the establishments sell food, including legislation to create a “cigar bar” license for cigar stores. Similar efforts in the past have included licenses for day spas, food assembly kitchens, art instruction studios, performing arts facilities, just to name a few. As you can see, this year will be busy for VRLTA as lawmakers from around the state make their way to Richmond to determine how to handle these issues and many others. ABC issues continue to be brought up every year, so it’s important to stay tuned in to have the latest information. With that in mind, we invite VRLTA members and non-members to our 2017 Annual Legislative Meetings and events on January 25 and 26 in Richmond. We will begin on January 25 with our Annual Legislative Meetings to prime everyone for following activities, after the meeting we head to the Hotel John Marshall for the Taste of VRLTA Legislative Reception

designed to bring industry and legislators together. On the morning of January 26, we head to the General Assembly Building for breakfast and legislative office visits. To learn more about these January events or to register, visit www. VRLTA.org

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ERIC TERRY is president of the Virginia Restaurant, Lodging and Travel Association and is a seasoned leader in hospitality who brings more than 30 years of experience in restaurants, hotels, casinos and entertainment venues to VRLTA

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CELEBRATING 70 YEARS! JANUARY 2017 | 21

FOOD SMARTS Juliet Bodinetz

New Year….Reconsider Hand Dryers verus Paper Towels … For Real

appy New Year’s Everyone! Food Safety is always an important topic in our business and I always like to believe that you look at food safety when considering your wares budget. Sometimes, the cheaper option for your budget is not the best overall for your food safety program. Let’s consider the pros & cons of Hand Dryers versus Paper Towels. As per the FDA, the entire handwashing process should take about 20 seconds. The steps are: • Wet hands with water at a minimum of 100°F. • Apply soap. • Vigorously scrub hands for 10 - 15 seconds, under fingernails and between fingers. • Rinse under running water. • Dry with a single use towel or warm air hand dryer. • Consider using paper towel to turn off faucet and to open door when leaving the restroom. Notice, the FDA mentions both hand dryers and single use paper towels as an option to dry hands. Hand dryers are definitely a cheaper option versus paper hand towels. It costs about 7 cents of electricity for every 200 times someone uses a hand dryer with heat or 4 cents for a hand dryer with no heat. Paper hand towels usually cost from 1 to 2 cents a towel. Presuming that most people use 2.5 sheets of paper towels for each time drying their hands, the cost can be high as 5 cents for each time someone dries their hands using paper towels. Here is a link to calculate your costs and to see your savings for using a hand dryer. worlddryer.com/products/ calculate-savings/ There are other unseen fees and energy involved using paper towels, 22 | JANUARY 2017

Hand dryers or paper towels. No easy answer on the safest alternative. i.e. the costs of the energy involved to actually make the paper towels, and your labor costs to keep ordering, storing and restocking the paper towels as well as cleaning them up in the restroom. Additionally, the annoyance and labor involved if someone has clogged the toilet with paper towels can be avoided by using hand dryers. Hand dryers are better for the environment by not chopping down trees to make the paper towels. Also, hand dryers create less waste than do paper towels by not filling up land fill space. Hand dryers do dry out your hands which can be painful over time. Hand dryers can take time to dry your hands. For impatient people like me, we get frustrated to wait for our hands to dry and give up waiting and then end up wiping our still wet hands on our clothes. Not good. Hand dryers mean you don’t have a paper towel to use to open the restroom door. If people would actually wash their hands after using the restroom, this would not be an issue as it would be the same as any other door handle. Even with people watching and knowing that you know that they are not washing their hands — at least a third of the people

in public restrooms don’t wash their hands after using the restrooms. Also, a lack of paper hand towels means that you can’t use a paper towel to turn off the faucet and you have to consider your hands were dirty when you turned it on. Thus, you are definitely recontaminating your hands. If you really want to save money and use a hand dryer, maybe still consider providing paper hand towels by the exit door of a restroom so people can still use them to open the door as an option. Don’t forget to provide a trash can by the door or you will have a big messy pile of paper towels. An entrance to the restroom without a door would be ideal to avoid this dilemma if possible. Also, using touchless faucets can eliminate this need to use a paper towel to turn off the faucet. Here is something that not everyone knows. Hand dryers actually contaminate your hands. Biological swabbing of hands after using a hand dryer and testing has proven that hand dryers can make your hands dirtier after you have washed them. How often have you seen someone clean and sanitize a hand dryer? So if someone doesn’t wash their hands properly and the hot air rises with

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someone’s bacteria — the next person to use the hand dryer when pushing the button can make the previous person’s bacteria shoot out up to a 2 foot radius. I thought that the powerful and famous brand Hand Dryers that you put your hands down into were safer; but studies have shown them to shoot out bacterial contamination to a 10 foot radius. I had a student in my class last week who told me that where he works, they use the powerful Dyson hand dryer and that there was a huge layer of gunk on the machine and behind the panel. If you do use a hand dryer, I recommend highly that you follow the manufacturer’s directions and change the Hepa filter and please wash and sanitize them inside and outside. I was at a facility restroom recently and I think they had the perfectly designed facility. The soap dispenser, paper towel dispenser and faucet were all touchless. To enter the restroom, you had to pull the handle and door outwards but to depart the restroom, you only had to push the door outwards. Another facility I know has the handwashing station outside of the restroom where everyone can see if you DO stop or not to wash your hands. Hope this helps you a lot in your decision to choose paper towels versus hand dryers. Happy New Year to you all from all of us at BHTS. JULIET BODINETZ is the executive director of Bilingual Hospitality Training Solutions with more than 30 years industry and training experience. Her team of instructors’ specialty is food safety, alcohol training and ServSafe training in both English and Spanish; and writing HACCP Plans in the Baltimore/Washington D.C. metro area. www. bilingualhospitality.com, juliet@bilingualhospitality.com or 443-838-7561. For latest food safety tips, become a fan on Facebook or Twitter: @BHTS

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MGM OPENING cont. from page 8 world-famous Jabbawockeez dazzled guests with a special pop-up performance on the casino floor. Following a high-energy employee parade led by the Redskins' cheerleaders and marching band, fan favorites Blue Man Grouppumped up the crowd. On the outdoor terrace overlooking National Market, a fierce 5,500-pound lion ice sculpture was carved by world champions Angelito Baban & Jess Parrish, accompanied by sounds from rising artist, DJ Cee. At the party's conclusion, doors opened promptly at 10:30 p.m. and 5,000 eager visitors flooded MGM National Harbor

to see the spectacular resort for the first time. Guests were able to experience the property's 24-hour amenities, including MARCUS, The Conservatory and the casino floor. Earlier that day, media and guests joined executives from MGM Resorts International, key state and local officials and partners of the property for a press conference in The Theater at MGM National Harbor. MGM Resorts' executives in attendance included Jim Murren, Chairman and CEO of MGM Resorts International; Bill Hornbuckle, President of MGM Resorts; Anton Nikodemus, COO of MGM Resorts Regional

STAY SAFE cont. from page 4

House or U.S. Capitol. Be careful and vigilant! Terrorism has become an international epidemic—from London, Paris and Brussels to San Bernardino, Orlando and Chevy Chase DC. It’s important to be prepared and plan ahead to protect (and evacuate) your patrons. Employees, especially wait staff, should watch out for (and report) suspicious activity. Assign an on-site manager to deal with law enforcement. Provide police access to your security cameras and floor plans. Above all, keep safe and don’t let paranoia prevail!

escalate when no one in authority is visible. The presence of a manager in the dining room/bar/service area can help diffuse and prevent potential acts of violence. Bouncers and front desk hosts should be the first line of defense to protect customers. Are you prepared to deal with terrorism (or any crime) in your business? In these crazy times, can you afford to let terrorism be a nonissue? Reports indicate that terrorists are just as likely to strike soft targets like crowded clubs, cozy cafes, fastfood eateries or sunny beer gardens than such well-protected hard targets as the monuments, memorials and museums on the Mall, the White

resolution, under-age drinking and active-shooter situations.

Mark your calendars for February 6-7. That’s when DCNHA has scheduled its next security training session for local area restaurant, bar and nightclub owners/operators, management and staff members. The intensive 12-hour program will be conducted by experts from a national security establishment along with FBI and other law enforcement agencies. It will be held at a local venue (to be announced), convenient to Metro.

• Have an emergency evacuation plan to help patrons flee from danger.

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Chefs Michael Voltaggio, José Andrés and Bryan Voltaggio pose with Miss World contestants at MGM National Harbor’s grand opening party.

Full Service Restaurant Supply Cash & Carry

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PETE MCCALL is a DC tour guide and writer on Capitol Hill.

Security Training Available for Local Hospitality Businesses

DCNHA’s last quarterly two-day hands-on session in October covered all aspects and best operational practices for safety/security preparedness. Topics included conflict

Operations; Lorenzo Creighton, President of MGM National Harbor and Bill Boasberg, General Manager of MGM National Harbor. Maryland Governor Larry Hogan welcomed guests and shared his excitement alongside Maryland Senate President Mike Miller and Prince George's County Executive Rushern L. Baker, III. Today, the rest of the property will open for business, including all restaurants, spa, salon and select retailers. The first guests will check into the hotel Saturday, December 10 and the inaugural concert will be held Thursday, December 15 with openers Boyz II Men.

Mark Lee, who has addressed this important issue for the hospitality industry and local media, emphasized several keys to ensure a successful security program:

• Provide access to federal or local law enforcement. Assign an on-site manager to greet police. • Provide venue floor plans and security camera footage that can be accessed via such mobile devises as I-Pad or I-Phone. For more information, contact Mark Lee at 202-320-4911.

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JANUARY 2017 | 23

DC DISTILLS cont. from page 7

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the Murray Hill cocktail bar. This latest addition to the spirits scene is a revival of a successful distillery from the 1800s shuttered during Prohibition. The man behind this new venture is the great-grandson of the original founder and he proudly produces award-winning gin and bourbon using old family recipes discovered decades after the first distillery closed.

New Columbia Distillers 1832 Fenwick St. NE

New Columbia Distillers has made a name for itself with its iconic Green Hat gin—and if it’s street creds you want in your local craft spirits, Green Hat has it in volume. During Prohibition, George Cassiday was THE bootlegger for certain members of the U.S. Congress with a thirst for ill-gotten spirits. A dandy who was known for sporting a green felt hat, Cassiday made the rounds of both houses and was discreetly referred to as the “Man in the Green Hat.” His role in promoting, albeit illegally, Congressional consumption of spirits eventually got him in trouble, but the folks at New Columbia have kept this scandalous bit of local trivia alive by naming their flagship gin after Mr. Cassiday and his prescient foray into spirits marketing.

One Eight Distilling

COST: $150 RAMW Member & $180 Non-Member Includes book, course and exam

to take its name from Article One, Section Eight of the Constitution, which established Washington, D.C. as the nation’s capital. Whether you prefer gin, vodka, or whiskey, this local distillery has a range of spirits that are terrific served neat and in cocktails.

Republic Restoratives 1135 Okie St NE

Sorry for the pun, but Republic Restoratives is proof positive women rock distilling. The latest in the roster of local distilleries, Republic Restoratives, is the nation’s only 100% women-owned distillery and is also the largest crowd-funded distillery in the world. The founders are devoted to capital cocktails and use their craft vodka and bourbon to make exceptional drinks at their bar.

Cotton & Reed

1330 5th Street NE Lovers of white and spiced rum have plenty to celebrate, and they have two former NASA strategists to thank for the tasty white, dry, and spiced rums produced at Cotton & Reed. Distiller Chas Jefferson uses wild yeast strains and small batch distilling to create rums packed with flavor and distinct identities. For a taste of their wares, head to Union Market or visit any well-stocked pub or bar in D.C. mixologists in the know are sure to have these rums on hand for use in well-crafted cocktails.

1135 Okie St NE

REGISTER: www.RAMW.org/training DISCOUNT- Now through January 2017, RAMW is offering a $20 discount on all Food Manager Training Courses to help prepare you for the New Year!

Since the signing of the Declaration of Independence, there have been intimate connections between politics and the consumption of alcohol. So it’s only natural for One Eight Distilling

SUMMER WHITFORD is the D.C. Editor and food, drink and travel writer at “The Daily Meal.” You can follow her on Twitter @ FoodandWineDiva and on Instagram at thefoodandwinediva.

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

ADVERTISER INDEX

H&S Bakery .................................................. 11

RAMEF . ....................................................... 20

Acme Paper & Supply .................................... 21

Itek Construction + Consulting ...................... 12

RAMW .......................................................... 24

Bilingual Hospitality Training Solutions ............ 24

Martin Bamberger ........................................... 4

Coastal Sunbelt ............................................ 15

Metropolitan Meat Seafood Poultry ............... C4

DePalo & Sons ............................................. 23

OCHMRA ........................................................ 1

ECOLAB ......................................................... 7

Performance Foodservice ............................... C3

SuperSource ................................................... 6

FoodPRO....................................................... C2

Potomac Construction Service.......................... 3

Tech24 Construction ..................................... 13

24 | JANUARY 2017

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Rubbermaid Slim Jim....................................... 9 Rubbermaid Foodservice System .................... 19

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