Foodservice Monthly by Silver Communications

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Volume 14, Number 3 n March 2015 TM

The Newsmagazine Foodservice Professionals Rely On

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FOODSERVICE MONTHLY

INSIDE

MARCH 2015 n 3

The Newsmagazine Foodservice Professionals Rely On Volume 14, No. 3 n March 2015

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Volume 14, Number 3 n March 2015 TM

The Newsmagazine Foodservice Professionals Rely On

news and information

Old School: Joe Spinelli................................................................................................................ 11 Special Report: Inside Building Restaurants................................................................................... 12 Ocean City Spring Trade Expo........................................................................................................ 14 Association News VHTA................................................................................................................ 18 Fork in the Road by Genevieve LeFranc.......................................................................................... 20 Ad Index...................................................................................................................................... 29 Restaurant Activity Report............................................................................................................ 30 Yes, Chefs Go Shopping! Amanda McClements, Salt & Sundry Owner & Creative Director

Columns Sauce on the Side

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

Bob Brown Says

by Bob Brown........................................................... 10

The Latest Dish

by Linda Roth........................................................... 22

Whining nâ&#x20AC;&#x2122; Dining

by Randi Rom .......................................................... 24

Balti-MORE

by Dara Bunjon......................................................... 25

Modern Business Solutions

by Henry Pertman..................................................... 26

Food Smarts

by Juliet Bodinetz...................................................... 28

Table Linens Chef Coats Aprons & Towels Mops & Mats

On the Cover Amanda McClements at her new Washington, DC Logan Circle location for Salt & Sundry photo credit: Jeff Martin (photobyjeff.tumblr.com)

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 March 2015

FoodService Monthly

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SAUCE ON THE SIDE

Time to Get to Work

com. I heard from a nonast month I threw out profit food education the idea that we need focused group that is to take forward steps savvy on the topics to identify and correct chefs need to stay on a disconnect between top of to compete in the the food distributor and marketplace and remain restaurateur segments of the good citizens, a business foodservice industry. We industry company that need to think beyond the has national clients and status quo food show and by Michael Birchenall a distributor who wants open ourselves to a concept to know more about that delivers “connection, our ideas as well as a restaurateur community and content.” From this conversation, we foresee the birth of looking for more people coming in the door. a starting place: let’s call it for now In listening to our readers a FoodService Innovation Network. With the right stars aligning, over the last year, it has become apparent that we all want to create Foodservice Monthly will serve as the an equation where distributors exclusive media sponsor to spread + restaurateurs = more dining the word and drive the dialogue. customers. In the end that means Thanks for those that took the more business for us all. We see time to respond to last month’s this as a mutual success effort as Sauce on the Side, “No, I Haven’t we drive closeness to the customer. Forgotten.” If you missed it, you We need it to be content rich can read it at foodservicemonthly.

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with education, critical thinking, transparency, and value. The next step is you. We are forming our first steering committee meeting in April. The idea collection has begun; the key will be the implementation with innovation and collaboration. Many of you knew the late Marcia Harris who when she was president/CEO of the Restaurant Association of Maryland would never do anything unless it could be done right. I’ve given this the Marcia Harris test of excellence and I’m ready to move forward. What do you think? Are you ready to talk? Contact me at innovation@foodservicemonthly. com or take a real chance and call me directly at 301-529-4683 and let’s talk. We’ll be in Ocean City at the Spring Trade Expo and we can talk there as well.

UEmpower of Maryland I’ve just learned about a way to create the bridges that I always like to compare to the walls that are built to slow us down. This one is FoodBridge which is a communications and logistics platform to bring those in need together with those that have. Last month we featured a story on the shame of food waste … where 40 percent of the food grown in the U.S. is not eaten.

In the April issue, our cover story will be about the efforts of Kosmas Koukoulis, proprietor of Café Mezzanotte and UEmpower founder Michelle Suazo to bring together the donor organizations with surplus foods like food distributors, food brokers, farms and restaurants with the charitable organizations with food needs like soup kitchens, safe houses, food banks and shelters. Thanks to Dennis Barry of H&M Wagner & Sons and Kai Horn of Advantage Waypoint for bringing this story to my attention. Our community extends in many powerful ways … I think you will be moved by their story and impressed with how they are making this work efficiently and effectively on both sides.

And Yes, We Are Honored As you may have heard and read here, Foodservice Monthly will be inducted into the Restaurant Association of Maryland Hospitality Hall of Honor at the RAM gala in April. We are thrilled and overwhelmed. We love this crazy world we work in and thank all of you for being the best stories and the best readers a magazine could ask for.

foodservicemonthly The Newsmagazine Foodservice Professionals Rely On Volume 14, No. 3 n March 2015 Michael Birchenall

Editor and Publisher michael@foodservicemonthly.com

Lisa Silber

Sales Manager lisa@foodservicemonthly.com

by Silver Communications, Corp.

Electronic Ink

Design and Production

the Mid-Atlantic foodservice pro-

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

Contributing Writers Juliet Bodinetz Celeste McCall tion in an informed, imaginative Bob Brown Amy Novick and insightful newsmagazine. Dara Bunjon Henry Pertman Foodservice Monthly assumes no John Davis Randi Rom responsibility for material submit Tom Finigan Linda Roth ted to us. All information contained Genevieve LeFranc Jay Treadwell in this publication is believed to be accurate. No part of this publica- Contact phone: 703-471-7339 tion may be reproduced in whole or fax: 866-961-4980 in part or transmitted in any form email: info@foodservicemonthly.com without prior permission from the web: www.foodservicemonthly.com publisher of Foodservice Monthly.

FOODSERVICE MONTHLY

MARCH 2015 n 5

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FSM NEWS

2015 RAM Stars of the Industry Awards Finalists

Thousands will cast their vote for Maryland’s best restaurants by Alex Cooper, Director of Membership and Marketing, RAM

he Restaurant Association of Maryland’s (RAM) annual Stars of the Industry Awards celebrate Maryland’s diverse food options and recognize the exceptional talent of the people who dedicate their lives and livelihoods to this industry. Each year, thousands of Maryland’s diners and foodservice professionals participate in the voting process. This year, tens of thousands are expected to vote. In addition to honoring favorite chefs and restaurants, this awards program also shines a spotlight on the unsung heroes of our industry. The Heart of the Industry, for example, is awarded to a front or back of the house employee who embodies the hospitality industry by making sure every detail of their job is completed with care and compassion. The McCormick Cornerstone of the Industry honors the restaurant that provides outstanding community service and involvement. And the Hospitality Hall of Honor recognizes those industry leaders who have exhibited hard work, dedication, courage and creativity while representing the hospitality and foodservice industry in Maryland. Congratulations to Foodservice Monthly’s very own editor, Michael Birchenall, who is being inducted this year. Voting is now open through March 11. The dining public can vote for their favorites online at marylandrestaurants.com/gala or on Facebook at facebook.com/ marylandrestaurants. Winners will be announced on April 12 at the Restaurant Association of Maryland’s 61st Annual Stars of the Industry Awards Gala – Havana Nights. Each winner will get statewide bragging rights and the opportunity to display their 2015 award-winning logo on their website, menus and

other promotional materials. The following restaurants and restaurateurs have been nominated as the top finalists in each category:

Publicly Voted Categories Chef of the Year presented by Oracle • Michael Matassa, Alchemy, Baltimore • Jordan Lloyd, Bartlett Pear Inn, Easton • Geoff Tracy, Chef Geoff’s, Rockville • Fabio Mura, Grille 620, Ellicott City • Stephanie Wilson, Vintage, New Market Craft Brew Program of the Year presented by Evolution Craft Brewing Company • Burley Oak Brewing Company, Berlin • T-Bonz Grille & Taphouse, Ellicott City • Max’s Taphouse, Baltimore • Red Brick Station, White Marsh • Victoria Gastro Pub, Columbia

Laurrapin Grille, Havre de Grace • Danielle Bloom (General Manager), Schula’s Grill & Crabhouse, Hagerstown Wine and Beverage Program of the Year • Bistro Blanc, Glenelg • Cunningham’s, Towson • Grapeseed American Bistro & Wine Bar, Bethesda • Red Red Wine Bar, Annapolis • The Wine Kitchen, Frederick

Members Only Categories Allied Member of the Year presented by Southern Boys Concepts

Chrissy Mayhew • State Auto Insurance Companies, Joe Meholic Restaurateur of the Year presented by Maryland Restaurant & Hospitality Self Insurance Fund • Anthony Clarke, Galway Bay, Annapolis • John Harrison, Harrison Group, Ocean City • John Minadakis, Jimmy’s Famous Seafood, Baltimore • Buddy Trala, Sunset Grille, Ocean City

• The Columbia Bank, Mitch Phillips • Ecolab, Bryan Kight • Franklin & Prokopik, Albert Randall • Heartland Payment Systems,

FSM NEWS Continued on page 6

Favorite New Restaurant • Ananda, Fulton • Highland Inn, Highland • Iron Rooster, Annapolis • Lib’s Grill, Perry Hall • Touch of Italy, Ocean City Favorite Restaurant • Houlihan’s, Columbia • Jules Restaurant, Ocean City • Laurrapin Grille, Havre de Grace • Madrones, Frederick • Miss Shirley’s Café, Roland Park (Baltimore) • Pasta Plus, Laurel

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6 n March 2015

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FoodService Monthly

FSM NEWS, cont. Honoree Categories Brice & Shirley Phillips Lifetime Industry Achievement Award Fred Rosenthal, Jasper’s & Madrones The Otto Schellhase Award Mary Ellen Mason, Hospitality, Culinary Arts and Tourism Institute at Anne Arundel Community College Hospitality Hall of Honor Inductees • Antrim 1844, Taneytown • Linwoods, Owings Mills • Buddy’s Crabs & Ribs, Annapolis • Crab Quarters, Baltimore • Foodservice Monthly McCormick Cornerstone of the Industry • Sofi’s Crepes, Baltimore • The Greene Turtle • Irish Restaurant Company • Glory Days Grill • Black Restaurant Group

NRA Gives Sweeney Multi-Year Contract Extension

Vilnit Honored As Seafood Champion Finalist at SeaWeb Summit

The National Restaurant Association (NRA) issued the following statement regarding its decision to renew the contract for Association President and CEO Dawn Sweeney: “We are pleased to report that at last week’s joint NRA Board of Directors/National Restaurant Association Educational Foundation Trustees meeting, we announced that Association and Educational Foundation President and CEO Dawn Sweeney’s contract is being extended for five years, beginning in January 2015,” said Jack Crawford, Chairman of the Board of the National Restaurant Association. “Dawn has been an outstanding CEO for the past seven years, and we know that she will continue to provide vision and impactful leadership on behalf of the industry for the foreseeable future.” “I am honored to lead the National Restaurant Association

Steve Vilnit was honored as a Seafood Champion Finalist at an awards ceremony during the 11th SeaWeb Seafood Summit, which was held in February in New Orleans, La. Vilnit, Director of Fisheries Marketing at the Maryland Department of Natural Resources, has been a tenacious advocate for local, sustainable seafood in Maryland. He has implemented several initiatives during his tenure that have expanded the market for various locally caught, responsibly harvested marine species and shifted the focus away from many strained fish stocks and imported products. Steve’s hands-on campaign to promote the local yellow perch fishery increased the price of this undervalued fish from 80 cents per pound to between $2.50 and $ 5 per pound and helped generate a local market. Steve’s approach to combat the invasive Asian snakehead that now infests the Chesapeake bay combined identifying and legalizing the most effective harvesting method (bow and arrow!) for this hard-to catch fish. Fishers then began to catch up to 3,000 to 4,000 pounds per day, fostering a taste for the sushigrade fish among the “invasivore” community by working with chefs and restaurants. Vilnit introduced distributors and restaurants to Blue Catfish as a local, fresh, and cheaper alternative to farmed catfish. The first year of the program sold about 10,000 pounds of fish. This year, the third of the promotion, the number is expected to climb to between 700,000 and 1 million pounds, selling at between 70 cents to $1 per pound. Vilnit was selected in the Advocacy category, people and entities that positively influence public policy, use the media to raise the profile of sustainable seafood, or influence public discourse and engage key stakeholders by publicly championing advances in sustainable seafood. Other finalists

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Dawn Sweeney and its Educational Foundation, and I look forward to continuing to work closely with the Association’s Board, the Foundation’s Trustees, members and stakeholders,” said Sweeney. “It is a privilege to work on behalf of industry that touches and positively impacts so many lives, and provides such tremendous opportunities for individuals to succeed. We will continue to find ways to advocate and help the industry continue to thrive and grow, as a critical part of the fabric of communities across the country, and a significant component of our nation’s economy.” Since becoming CEO in late 2007, Sweeney has increased the advocacy profile and success of the organization in an extraordinarily challenging political and business environment and built the industry’s high school ProStart program to include more than 100,000 students. Under her leadership, revenues have grown by more than 40 percent, bolstered in part by the continued success of the ServSafe program which recently hit a milestone with its six millionth food safety manager certification. The Association and Foundation have recently embarked on a new multiyear strategy to increase industry impact, strengthen industry image and build industry engagement.

FSM NEWS Continued on page 8

8 n March 2015

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FSM NEWS, cont. included Ayumu Katano, deputy general manager, Maruha Nichiro Corporation (Japan), The Republic of the Maldives (Indian Ocean–Arabian Sea) and the Environmental Justice Foundation (EU, Africa).

USA Claims First Medal in Bocuse Competition The ment’or BKB Foundation announced Team USA’s podium placement of second place in the 2015 Bocuse d’Or cooking competition in Lyon, France. The previous best finish by the US was sixth place in 2009. Over the course of two days, 24 culinary teams from across the world competed on behalf of their country and represented their nation at the World Cooking Contest. Team USA presented the panel of judges with a meat platter of Barrel-Oak Roasted Guinea Hen with sausage of guinea leg confit, white corn mousse, and black winter truffle, accompanied by a “Garden of Sweet Peas” an edible

“Beehive,” Black Truffle Consomme, White Corn “Nest,” and Preserved Chanterelles. The fish plate showcased Brioche-Crusted Brown Trout Pave with American caviar, tartelette of crisped skin, garden dill, celery branch “Farci,” celery root puree, compressed apples, brown butter emulsion, and smoked mushroom consomme. Both the meat platter and the fish plate were designed by Martin Kastner. “I’m honored to have represented the USA at one of the most wellrespected culinary competitions in the world, surrounded by esteemed culinary talent from all over the globe,” says Chef Phil Tessier. Often dubbed the “Culinary Olympics” the Bocuse d’Or is among the most demanding international cooking competitions, and chefs competing cooked for five hours and thirty five minutes in front of thousands of cheering fans. Norway took the gold medal; Sweden, the bronze.

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10 n March 2015

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B BOB BROWN SAYS ...

Selling Wine: Wine Keys to Dining Sales Success

he elixir of a memorable dining experience is wine. It boosts sales, builds rapport, enhances the food and mood, and heightens the experience. 1. Increases sales. Guests dine with wine. When you sell a bottle, guests order more

BY BOB BROWN

appetizers, soups, salads, entrées, and desserts. In short, wine turns eaters into diners. And, when you sell a medium-priced bottle, it’s like adding an entrée or a guest to your table. If you hit the jackpot with a bottle of Cristal Champagne, you’ve added a station to your

station. Keep in mind that when you sell wine you also get a higher percentage tip. 2. Lowers stress and establishes trust. Since wine is intimidating, helpful suggestions and embarrassment-lowering insights are welcomed with open arms. Crank up that iPhone and scan the labels for the inside scoop on a wine’s origin and key words to describe it. For example, “Our Cloudy Bay Sauvignon Blanc comes from the cool Marlborough Valley of New Zealand. It’s crisp and dry with flavors of Meyer lemon and Key lime.” Demystifying wine puts guests at ease and establishes your credibility.

FoodService Monthly

profitable service. Beyond the pomp and circumstance of opening and serving wine lay other benefits. Wine allows you to be present to anticipate needs as well as take advantage of sales opportunities. Perhaps a guest needs a fork or a fresh napkin while another needs her Grey Goose Martini refreshed. 7. Enhances the food. A perfect wine pairing creates a mouthful of wow. Matching up crisp Champagne with salty cold water Chesapeake Bay oysters or a Niman Ranch filet mignon with a juicy, rich Malbec will ensure a magnificent dining experience. 8. Creates a wow. In an ordertaking world of leaving the wine list on the table like a piece of dead wood, we abandon the buyer. A wine conversation builds a personal

“A perfect wine pairing creates a mouthful of wow.”

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3. Enhances the mood. Think of wine as the great softener-upper. Inhibitions go south under wine’s seductive spell. Guests will trade up to that ravioli appetizer, a Margherita pizza for the table, salads for all, and a round of Remy’s and cappuccinos to top things off. 4. Promotes sharing, celebration, and romance. Like passing around a peace pipe or breaking bread, guests commiserate with wine. Inspiring a toast of Veuve Clicquot or Dom Perignon is the perfect way to jumpstart an anniversary, wedding, reunion, deal closing, and even a divorce party. And, romantic couples will luxuriate starry eyed over a bottle of a luscious, supple, soft Merlot. Wine is sexy. 5. Establishs your credibility. Impressing guests with a stunningly rich Chilean Cabernet or a refreshing Sauvignon Blanc from New Zealand is proof positive of your wine prowess and sets up for sales of all items from the menu and beverage list. 6. Makes for attentive and

connection and guarantees high marks on the guest report card. Years ago, I turned a gentleman on to the classic Ruffino Ducale Reserva Gold Label Chianti and later steamed off the label and placed it on a card as a memento of the experience. He dined with me at least once a week over the next three years, and I raked in eight grand in tips. With wine, there’s no better way to feed your guests’ egos, hearts, senses and memories and dreams. Bob Brown, president of Bob Brown Service Solutions, www.bobbrownss.com, pioneered Marriott’s Service Excellence Program and has worked with clients such as Disney, Hilton, Morton’s of Chicago, Nordstrom, Olive Garden, and Red Lobster and works internationally with the prestigious hotels such as Burj Al Arab in Dubai. He has appeared on the Food Network and Hospitality Television and is author of bestselling The Little Brown Book of Restaurant Success and The Big Brown Book of Managers’ Success. ©Bob Brown Service Solutions 2014. Contact Bob for the new DVD “The 8 Keys of Dining Sales Success,” 703-726-9020.

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MARCH 2015 n 11

OLD SCHOOL

Joe Spinelli: The Fixer by Michael Birchenall

career of more than 40 successful years in the restaurant business gives Joe Spinelli a well deserved ‘old school’ moniker. First of all he is an architect and he sees things visually with an eye toward function and order. Secondly he sees the order to making things happen. Joe sees opening a restaurant in a proper sequence which leads to meeting deadlines, opening on time and increasing the opportunity for success. He knows what he is talking about. But first I had to catch him long enough to have a conversation to get to know what makes Joe tick and just what does he do. We met at Bolt Burgers, appropriately enough a concept he has designed for the modern burger market … for the millenials. With a kiosk computer or a tablet at the table, you order and design your own meal and burger. What are his credentials … well, he has personally owned and operated several restaurants in addition to launching several other restaurant-related businesses including a custom millwork company, a refrigeration sales/service company and an electrical contract service company specializing in electrical contracting to restaurants and commercial businesses. As president and CEO of Restaurant Consultants, Inc., Spinelli offers a broad array of services including foodservice consulting, architectural plans and designs, cost analysis, construction management, lease negotiations, site development and evaluation, business evaluation, permit processing, liquor licensing and feasibility studies. Did I mention he can buy and sell restaurants. To keep his time in control, he likes to keep the project limit at any one time to 12. He likes to call it construction management. As far as being the fixer, even if Joe isn’t directly managing a job, he is kept

by some clients on retainer just in case something goes wrong and he needs to step in. What does that mean to the owner … deadlines are met and the restaurant opens on time. Some truisms from Joe Spinelli, old school: Forming the team: It depends on the size of the project, but you should have a consistent team that has worked together and specializes in restaurants. It also depends if this is a new or mature concept. On the development side, you will need a restaurant consultant, an attorney, an accountant and ideally a public relations and marketing person. On the construction side, look for a general contractor, architect, mechanical, electrical, plumbing engineers and permit expeditor experienced in restaurants. Depending on the size of the project, you may also need a construction manager. Capital: Most new restaurateurs under estimate the resources

required to open a restaurant in terms of both funding and time that it takes to accomplish this task. Design: Have a good and solid design ... even if it takes a little longer, you will save in the long run. It’s like building a house, you can always use more closets. Some clients try for perfection and the project lasts longer then it should have and some of the costs are difficult to recoup. Reputation and Results: We are able to get the restaurant open much more quickly and frequently under budget. Our name and credibility in the industry opens many doors for our clients. Our 40 plus years of relationships makes the process easy and seamless and is a big advantage. Location: Joe Spinelli says most new restaurateurs make the mistake of finding the location first and signing the lease. That sets the clock ticking without the steps above in working order. When it is time, hire an experienced broker that specializes in restaurants to help you negotiate the process. For an existing restaurant, make sure you obtain clear title to all of the assets, and investigate whether you can

negotiate leasehold improvements. Finally, Joe gave me the quote that he will go to the bank on: The only way to make money in a restaurant is to own 51 percent, no one else will make any money. Now that’s old school. By the way my burger at Bolt Burger was delicious … and just as I ordered it from my tablet … no conversation, just some finger touches and a few minutes later the food arrived. More time for me to learn from Joe. John Klakamp, Encore Construction contributed to this story. Thank you.

12 n March 2015

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FoodService Monthly

SPECIAL REPORT: INSIDE BUILDING RESTAURANTS

Making Your Dream a Reality: Building Your Restaurant

e all have dreams in our lives. My wife loves to cook; she really enjoys it and I tell you she is a very good cook. I gained 20 pounds after I married her and I am still trying to lose it now. She always tells me she wants to open a restaurant. I am sure this is how for many the dream begins to open a restaurant. You like to

cook, you like to create new tastes and finally you decide to share your delicious cuisine with others. Well, when you are finally ready for the big decision, you need put the money together. You’ve found your concept and the design is in your mind and of course you want the perfect location. After the money, the next matter on you list is

Save the napkins for your guests. Let Alto-Hartley’s in-house design professionals and skilled build/installation craftsmen help you realize the commercial kitchen of your dreams.

to start to build your team: caused and you must find one, hire an architect and a way to catch up … it all two, hire the contractor takes additional expenses who can build this out of pocket. General restaurant for you. contractors become a This is the way most responsible party very of the people do. Is it quickly as the bearer of correct? I think until bad news. Often the owner finding the architect and trusts the architect more general contractor (GC), than they trust general BY osman yazgan, president contractors … perhaps everything is correct. Itek construction Starting with an architect since they were hired first. without the GC involved A good general contractor sometimes is not a good idea, does not like delay, nor the writing especially in the Washington area of change orders. We are not here where many old buildings and to make money from change orders, codes exist. Since small restaurant we are here to help new business investors have limited budgets, they owner to open his/her restaurant on try to keep architect cost down by time, on budget. Because we want not allowing architect to investigate to continue ongoing relationships, the construction site thoroughly. for a good contractor, money is not In existing structures, you have the most important motivation, to check above ceiling, existing but success comes with complete plumbing and electric, HVAC, etc. customer satisfaction. All these must be inspected to make So, lets start with another way to sure they can support your new design your project. You find the restaurant. This does not happen right contractor, with his experience most of the time. Plans are drawn, and relationship, you hire the permits are applied, the GC is architect and they work together: selected and you’re ready to start from the beginning. You need to the build-out. When the GC comes gather your team as soon as possible to the site with their experienced so everyone gets on the same page trades, they go through the site very as soon as possible. Most of the thoroughly to make sure the plans general contractors help architect match the site. and owner find unforeseen issues And then Oops! We have a at the site with their trusted trades. problem. Your existing water lines The general contractor guides the are not up to code; your structural architect to eliminate issues, or at steel is in the new HVAC ductwork’s least bring them to light so that way; your existing roof can’t carry most successful project can be the new roof top units, etc. This accomplished for all parties. means delay, additional costs and That makes a dream a brick and a lot of frustration. All these issues mortar reality! And we already know become the GC’s nightmare and it is the food tastes great. all his fault now. The pressure is on now, no matter how the delay was

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foodservicemonthly

FOODSERVICE MONTHLY

Find Your Secret Inside!

Crab Cake Secret … What News Do You Have for Me Today? by Michael Birchenall

oodservice Monthly first reported on the startup food manufacturer My Way Foods four years ago in January 2011 when they introduced their Crab Cake Secret (CCS) to the foodservice and retail marketplaces. Based in Annapolis and founded in the summer of 2010, they wanted to introduce a product that would improve the quality and consistency of crab cakes in restaurants. It was first sold in individual packets to consumers for purchase online at their website www. crabcakesecret.com. Crab Cake Secret is a blend of proprietary ingredients that, when added to crab

MARCH 2015 n 13

The Newsmagazine Foodservice Professionals Rely On

meat and mixed with mayonnaise creates an easy-to-make crab cake, featuring a 100-year-old recipe from Andy’s Tavern in the Curtis Bay area of Baltimore. Based in Annapolis, the company’s principals are Duncan Hood and Kevin Guerrieri. The first foodservice “taste” test took place at the Ocean City Hotel-MotelRestaurant Association Spring Trade Expo in March 2011. We ended the 2014 story with the question I posed to Kevin Guerrieri for this report: What will 2015 bring for Crab Cake Secret? He responded in his favorite “bullet” style: • In December 2014, after 2½ years in development My Way

Foods launched the seafood industry’s first “Handmade, Pre-Cooked, Refrigerated, Jumbo Lump Crab Cake shipped in a Gas Flushed Package with a 14-Day Shelf Life.” • CCS along with YellowTail Seafood at the Market House in downtown Annapolis to sell over 40,000 crab cakes • Frozen crab cakes now available • Available at Restaurant Depot • Expanding emerging “Secret Brands” which will include Seafood Secret, Shrimp

Secret, Salmon Secret, Tuna Secret and other delectable varieties • Developing co-branding and license programs to expand the brand • CCS is now represented by Acosta Foodservice which as part of their “picnic basket” marketing, ACOSTA pairs “good fit” companies to create a unique sample kit. ACOSTA has paired Crab Cake Secret with Ken’s products.

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14 n March 2015

SHOW SPECIALS AC Beverage Eastern Shore, Booth 206 New Product: AC Beverage introduces the “JoeTap,” a selfcontained, cold brew coffee dispensing system for delivering Nitro Coffee! Setting up and using the JoeTap to serve your customers is as easy as “Brew, Tap, Pour.” acbeverage.com

Anand Systems, Booth 2115 Show Special: Stop by our booth to see how you can get a Free ID Scanner, Free ID + Passport Scanner, Free Signature Pad, Free Credit Card swiper with 1/2/3 years of advance platinum package purchase.

Ascendent Spirits, Booth 2504 New Product: Stop by to try Ascendant Spirits, the first distillery in Santa Barbara County to legally produce whisky, vodka, moonshine and other spirits since prohibition.

Atlantic Thermal Solutions, Booth 214 Show Special: DSC Designer Series Patio Heater-Stainless Steel - $932. Cool Caddie Misting Fan - $1299, if ordered by April 1, 2015. New Product: DSC Designer Series Infrared Patio Heater. Cool Caddie Misting Fan. MW Series - Medium Wave Infared Electric Heater.

Bakery de France, Booth 225 Show Special: F5232- Demi Stirato Baguette and F5062- Baguettine.

Bar Controls of North America, Booth 205 Show Special: 1) Seasonal Rental. In case you are wondering if liquor control is something you are interested in, but you don’t want to make a long term commitment, we will offer a seasonal rental. You may “rent” the entire system, includes: programming and installation. 2)

The Newsmagazine Foodservice Professionals Rely On 1/2 Price yearly rental. If you are ready to commit, we will offer a 1/2 price rental. Pay for 6 months during the busy season, and the “off season” six months are free! New Product: New “wireless” liquor systems from Wunderbar. Your bartender pours a measured shot and the spout transmits the entire transaction to your office computer.

Black Momma Vodka, Booth #2501A New Product: Stop by to try the Vodka that earned 90 points from “The Tasting Panel”

Blue Ridge Mountain Cookery, Booth 1013 Show Special: 10% off any orders placed at the show.

C. Miccio Enterprises LLC, Booth 815-816 Show Special: America Range 35/50 lb. Gas Fryers with wheels $895 Charbroiler 36” Radiant Therma-Tek $1350. Focus Juicer & Squeezer $195 (5% All Orders on table and chairs) New Product: Frosty Factory frozen drink machine; Come and check out all our new chairs and tables; Custom-Built Fiberglass Portable Bar-on-Wheels

Card 101 Alcohol Awareness Program, Booth 1106C Show Special: CARD 201 for the price of $79.99 per person- Reduced from $89.99. Immersive Fake ID training which includes CARD 101the Introductory Alcohol Awareness Course.

Centric Business Systems, Booth 2208 Show Special: Optimize workflow with Centric’s outstanding document management solutions, integrated with the hardware your business needs to operate efficiently and reduce costs. New Product: New interactive whiteboard with WIFI capability! Conduct video conferences, display presentations, and notations and print to any network-connected device!

Chocklett Press, Booth 2107 Show Special: 5,200 rack cards $329, 10,000 rack cards $459 plus tax & UPS charges. 4-color, 2 sides and gloss coat on 100# gloss cover. Artwork due April 15 and will ship April 30.

Clear Channel Outdoor, Booth 413 Show Special: Visit our booth #413 for a chance to win free advertising. Also offering show only packages to meet your advertising needs.

Delaware Business Systems (DBS) Inc., Booth 406-407 New Product: Low monthly investment POS, cloud based reporting technology, Apple Pay, and Google wallet, secure p2p payment encryption technology

Delaware Distilling Company, Booth 2510 New Product: Local hand crafted spirits, stop by and taste our line of products.

Delmarva Two Way Radio, Inc., Booth 110 Show Special: 10% off any product ordered at/during the show. New Product: 1. Vehicle tracking/ monitoring, “Know where your employees are taking your vehicle” 2. Personal body cameras (used by police) now available to business for security, training & to lower liability.

Duck Pond Cellars & Desert Wind Winery, Booth 2405 New Product: Featured BrandDesert Wind Ruah

EcoValley, Booth 2404 New Product: Featured Brand- La Puerta Classico Malbec

ELK Country Marketing, Booth 1200 Show Special: Seasonal Marketing Package. New Product: Digital concierge touch screen kiosk station.

Frederick Wildman & Sons, Booth 2508 Show Special: Stop by and see our line of Spirits. Our philosophy towards our spirits is to keep our portfolio small and filled with craft spirits of only the most outstanding quality.Gifford’s

Famous Ice Cream, Booth 514 New Product: Strawberry yogurt tub, Mississippi Mud Pie Ice Cream Tub

Greenavise, Inc., Booth 2601 Show Special: Stop by Booth #2601- Grand Ballroom to win a commercial grade freezer from Kelvinator.

FoodService Monthly New Product: Nexility- will shop for the lowest Electric and Gas rates for your company.

Harbor Linen, A Bed, Bath, Beyond Company, Booth 535 Show Special: Stop by and enter to win one of three prizes from Bed, Bath & Beyond. New Product: Softwear is a revolutionary advancement in sheeting! Using state of the art technology, Softwear is stain resistant, wrinkle-free, lint free, has minimal shrinkage and has a longer service life.

HD Supply, Booth 404 Show Special: Hookless Shower Curtains will be on display! Come see the best option for shower curtains in your property. New Product: Stop by to see this effective tool. Rapid Room Recovery Odor Abatement System - Quickly Eliminates One time Or Flare-Up Odors - Most Rooms Effectively Treated In 60 Minutes Or Less (Time Dependent On Size And Odor Intensity

Heinz North America, Booth 1102 New Product: Jalapeno ketchup, Sriracha ketchup. True soups by Heinz: White cheddar & Poblano soup, Lobster bisque.

Hershey’s Ice Cream, Booth 708 New Product: 3 New “Smart Snacks” approved items for fall. “Smart Snacks” approved David’s Cookies. Hand Dip: Dark Chocolate Raspberry Truffle Fudgy Frosted Cake, Coffee House Cookie and Cream. Single Serve: Peanut Butter Cup 6oz. cup

HMK Wholesale Mattress Co., Booth 2200 Show Special: Come by our Booth #2200 and enter to win a full size mattress set!

Ingerman & Horwitz, Booth 708 Show Special: Free legal consultation for auto accidents, workers’ compensation, medical malpractice, burn injuries, premise liability, product liability and social security disability. Offices throughout the state of Maryland,

FOODSERVICE MONTHLY

SHOW SPECIALS including Salisbury: 209 E. Market St.- 410-548-9919 www.yoursalisburylawyer.com

Island Oasis, Booth 303 New Product: V-Fusion Smoothie Mix. Peach/ Mango, Strawberry/ Banana, Watermelon/ Raspberry, Tropical Fruit

Johnny Janosik Design and Contract Services, Booth 2217 Show Special: 10% OFF featured items at the show. Drawing for beautiful coastal artwork suitable for hospitality use. New Product: Beautiful NEW Furniture finish will be highlighted!

Key West Specialty Co., Booth 107

The Newsmagazine Foodservice Professionals Rely On

MARCH 2015 n 15

New Wave, Booth 602-603

designed with on-the-go staff in mind. The solution allows for delivery of first-class service to customers and improved managerial and staff productivity.

center. We offer free consultations, evaluations, recommendations and 3-D layouts. New Product: Try your putting skill at the ONLY green, the finest, most realistic indoor putting green in the world... a green that is an excellent training aid, entertainment for the whole family, and a beautiful piece of furniture.

Madhouse Oysters, Booth 2009 Show Special: Visit our booth to set up a personal oyster tasting for your restaurant or seafood business. New Product: Sweet, plump, slightly salty oysters on the half shell. Farm raised locally in the Chesapeake Bay off Hoopers Island, Md.

Maison Albert Bichot US, Booth 2407 New Product: Featured BrandAlbert Bichot St. Veran

Mercantile Processing Inc., Booth 2602 Show Special: #1 Free iPad Air for all new Lavu clients, with the purchase of a Gold or Pro license. #2 First month of payroll FREE, for all new payroll clients enrolled by 06/30/2015.

Show Special: Free digitizing on a new order of 24 pieces or more up to 10,000 stitches. 3 free screens on an order of 72 pieces, 5 free screens on an order of 144 pieces. Expires 5/20.

Ole Smokey Moonshine, Booth 2501 New Product: Featuring the new Ole Smoky Harley-Davidson charred moonshine.

Oracle MICROS, Booth 418-419 New Product: Oracle MICROS m Tablet E-Series includes an elegant and engaging 8” handheld device

Otis Elevator - Booth #2117 Show Special: Visit booth # 2117 to schedule an elevator maintenance or capital planning survey at no cost. New Product: Find out about our newest elevators that fit entirely in the hoistway and Otis ReGenerative Drives that provide significant cost and energy savings.

Come to Singer’s

2015 Trade Show SUNDAY, APRIL 12th Noon to 4:30 pm

Show Special: 10% off first order of our five gallon delicious easy to use container Key Lime Pie filling made in Key West. Makes about 30 9” pies or several hundred tarts. New Product: Come by and try our new and improved made in Key West all natural key lime pies- handmade crust and no preservatives.

Mid Atlantic Vending/Betson, Booth 908-909

New Product: Showcasing a design forward guestroom-window treatment, top of bed and furniture.

OVER 140 BOOTHS WITH NEW PRODUCTS & TRENDS

Killer Coupon Book, Booth 723

Montcalm Wine Importers, Booth 2406

FACTORY REPS TO ANSWER YOUR QUESTIONS

Show Special: Stop by booth #723 and pick up a $50 Killer Coupon. This FREE Spring Trade Expo coupon is good for $50 off any new 2015 Killer Coupon Book Advertising contract!

Lanterna Distributors, Booth 2409 New Product: Featured Brands- Bliss Chardonnay & Brutocao Cabernet Sauvignon

Leisure Fitness, Booth 2205-2206 Show Special: Try the latest Landice exercise equipment, and talk to us about special pricing for your fitness

Show Special: Free Bottled Water / Free Snacks, Free Water Bottle, Koozies & More!

Mill Distributors, Booth 622-623

New Product: Featured BrandsSilterra Pinot Grigio & Illuminati Riparosso

MS Walker, Booth 2500A New Product: REFRESH YOUR SPIRIT. With its gentle floral and honeyed tones, St. Elder truly offers endless possibilites for both the professional and home mixologist. Its light citrus flavors balance perfectly with spirits, wines and beers — enhancing both simple and more complex cocktail recipes.

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16 n March 2015

The Newsmagazine Foodservice Professionals Rely On BREATHALYSER! New Product: “Rate Lock” by Erie Insurance. Never worry about increases to your auto insurance again!

Seacrets TropicAle, Booth 2511

TyKu Davos Brands, Booth 2501B

New Product: A wheat ale brewed with hibiscus flowers and clover honey for a crisp finish. Hibiscus flowers add a slightly pink hue to this refreshing but subtly complex ale.

New Product: Stop by and taste the complete line of TyKu Sake. We have great ideas to improve your bottom line.

Royal Plus, Inc., Booth 2418

SHOW SPECIALS Palm Breeze/Mike’s Hard Lemonade, Booth 2310 Show Special: Pre-order Mike’s Tropical Variety pack New Product: Palm Breeze Sparkling Alcohol Spritzer

Quality Restaurant Services, Booth 2305 New Product: Use grease shield fiber filters and catch 98% of the grease from entering your exhaust system. Safety Shield/ Natural-Sorb filters are a great preventative maintenance solution for grease containment.

Robert W. Nock Insurance Agency Inc., Booth 2001 Show Special: FREE

Show Special: $.90/sf OFF select colors of Karndean Knight Plank, KP105 and KP99, Orig $3.32/sf Now: $2.50/sf *material only. Labor to install Orig: $3.35/sf Now: $3.05/sf New Product: We are now a Karndean Gold Retailer — Let us pass our savings on to you!

Seacrets Spirits, Booth 2512 Show Special: Buy one case of Seacrets Spiced Rum, White Rum, Vodka or Gin and get $24 off ($2 per bottle). Must be purchased on 3/8 or 3/9 and delivered by 3/13. New Product: “The Taste Worth Fighting For” A fearless collection of hand-crafted, small batch spirits. From the bold Spiced Rum and sweet White Rum, with unique flavor profiles like no other to the ultra-smooth vodka and exceptionally refined gin.

FoodService Monthly

Singer Equipment Co., Booth 328-331 Show Special: Spiegelau Wine Lovers glasses — $3.59 ea with minimum purchase of 6. Must be purchased in multiples of six. Spiegelau Buy One, Get One Free – Minimum purchase of 30dz. of three assorted items World Tableware Farmhouse Dinnerware – 25% off Misco Precision Flow Dispensing System – Free Dispenser ($220 value) with purchase of 4 chemicals Cambro & American Metalcraft – Buy 5, Get 1 FREE (same item) on orders placed at the show New Product: Flat Tech Table Bases – eliminate wobbly & misaligned tables; Rubbermaid Executive Series Mop Buckets; Waring Vacuum Sealer; Bagasse Paper Products; CalMil Bamboo Risers; Hoshizaki Refrigeration and Ice Machines

South River Imports, Booth 2408 New Product: Featured BrandsTamaral Roble & Montesinos Red

Stanley Access Technologies,Booth 2108 Show Special: 10% OFF Service Contracts through March. 10% OFF Service Repairs and Safety Upgrades until 3/31/15. All New Doors Installed By 5/1/15 will receive 10% Discount New Product: Express Swing Low Energy Door — Automation Re-imagined

Stockton Graham, Booth 215 Show Special: Come see us at Booth # 215 for $1.00 off per lb. of bulk coffee, 20 lb. minimum purchase. $5.00 off per case of portion pack coffee, 2 case minimum. Buy 3 cases Torani Real Fruit Smoothie or Real Cream Frappe and get 1 free case. Limit 4 free cases. Offer valid for conference attendees until March 30, 2015. New Product: Torani Real Cream Frappe Base, Torani Real Fruit Smoothie mix, all natural signature syrups.

Tony Chachere’s Creole Foods, Booth #713-716, 719-722 Show Special: 15% O.I. All items purchased from our distributors. New Product: Tony Chachere’s Bloody Mary Mix, Gluten free, lowest sodium on the market 280 mg, no HFCS, ALL NATURAL

Ultra Solar & Wind Solutions, Booth 2307 Show Special: We are offering Sunpower with a $1,500 residential discount and $3,000 commercial discount during this show only. New Product: Sunpower is now available for the first time on Delmarva only from Ultra. Ultra is the only authorized residential and commercial Sunpower dealer offering solar panels with the most energy output and highest efficiency and reliability with the only 25-year product warranty.

US Foods, Booth 1107A Show Special: FOOD FANATICS LIVE: Philadelphia Culinary Expo. March 24, 2015, Atlantic City Convention Center SCOOP SQUARE - Innovative, Exclusive Food Products FOOD TRENDS: See What Everyone is Hungry For WHAT’S NEXT IN THE FOOD WORLD, BUSINESS SENSE - TOP MONEY MAKERS

Valley Proteins, Booth 518 New Product: Smart Tank used cooking oil recovery system.

Vin Divino, Booth 2506 New Product: We will have a complete line of wines to taste.

Vintage Point, Booth 2509 New Product: Stop and see our complete line of featured wines to increase profit for 2015.

Western Spirits, Booth 2500 New Product: Stop by to try New Bird Dog Apple and Bird Dog Chocolate.

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18 n March 2015

The Newsmagazine Foodservice Professionals Rely On

FoodService Monthly

ASSOCIATION NEWS VHTA

Supporting Virginia’s Foodservice Industry Through Legislative Advocacy by Eric D. Terry, President Virginia Hospitality & Travel Association

s we sit down to write this update, Virginia’s Delegates and Senators are still in Session. Having convened on January 14, the General Assembly will adjourn sine die on the last day of February. In this Session alone, nearly 150 of the 2,612 pieces of legislation that Virginia Delegates and Senators proposed stood to have significant impacts to the state’s restaurants, hotels, and tourism industries. And, while Session has not yet concluded and did not proceed as smoothly as the Association had hoped – with particular reference to two Labor Day Bills that were opposed by the House Education Committee, which were then later

brought up for Reconsideration while under a short-staffed Committee and received approval from the House for Crossover – VHTA is proud to update its members and non-members across the Commonwealth that the Association has been successful in having many of these negative bills ultimately defeated. Here’s a quick review of a few of the issues potentially impacting Virginia restaurants:

Restaurants In Brief: A variety of Bills were proposed impacting many aspects of the restaurant industry. The most prominent of which was a proposed budget amendment that would raise the Virginia Restaurant Inspection Fee 712% (from $40 to $285). This amendment alone would cost Virginia restaurants $6.9 million

annually. Session Update: At least 21 Bills were proposed that would impact the way restaurants do business, some of which have yet to conclude. However, the proposed Inspection Fee increase will not be considered in 2015.

Labor Day In Brief: In 2015 momentum continued to build around the protecting Virginia’s post-Labor Day school opening, including from Governor McAuliffe himself. Session Update: Eight Bills were proposed by House and Senate members. Including those mentioned previously – which were ultimately opposed by the Senate Education Committee. Currently, no Labor Day Bills remain for consideration.

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Minimum Wage In Brief: Economists continue to affirm that mandatory increases would stifle job growth, having the greatest impact on small businesses. Session Update: Six Bills were proposed by House and Senate members. VHTA worked along with representatives from the Virginia Chamber and National Federation of Independent Businesses to oppose all mandatory minimum wage increase attempts. Presently, all of these bills have been defeated. These issues above represent just a handful of the Bills and Resolutions VHTA continues to actively work and monitor on behalf of its members. Throughout 2015, VHTA will continue support its members’ interests through legislative representation with the goal of protecting and maintaining Virginia’s high tourism season; improving and modernizing VA ABC legislation and regulations; and supporting equal taxation for Online Travel Companies (OTC), funding for Virginia’s film industry, and enhanced economic development resources for tourism.

Online Advocacy As the Association continues to advocate for the restaurant, hospitality, and travel industries of Virginia, it is launching a Legislative Action Center on its website at VHTA.org/action-center. This Action Center exists to allow members, and Virginia residents, to contact their Representatives – in as little as one minute – on the important issues affecting the restaurant industry. As these issues arise, VHTA will post them to the Action Center for member support. VHTA can use the support of all restaurants, hotels, travel attractions and destinations, and hospitality suppliers throughout the state. To learn more about becoming a member visit VHTA.org/membership

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20 n DECEMber 2014

The Newsmagazine Foodservice Professionals Rely On

FoodService Monthly

FORK IN THE ROAD

Amanda McClements: Owner, Creative Director, Curator of Salt & Sundry

ten-year local food writer, now turned haute retailer, Amanda McClements has been redefining easy entertaining by helping people (including DC’s hospitality community) feel comfortable with stylish hosting and home decor. In 2012, Amanda made the daunting leap from writer to shop owner when she opened Salt & Sundry, a modern general and housewares store located in the happening artisanal hub, Union Market. Her time contributing to publications like Martha Stewart Living, Food and Wine, and The Washington Post—as well as her own successful blog, Metrocurean—has helped her hone the style and taste with which she curates her now two store locations, the second having opened in Logan Circle in 2014. You may not have noticed, but the local maker movement is everywhere right now, and it’s people like Amanda McClements who are nourishing this trend and supporting artisans with style. Quaint housewares stores seem to be popping up left and right, but there’s only one Amanda McClements—a craft culture connoisseur worth her salt. Where did you grow up? I grew up in a food-loving family

Small Bites Where do you live? Logan Circle

Perfect meal: A simple roast chicken

Pet: A papillon dog named Banjo

Everything goes better with: Salt

Favorite cocktail: Martinez

Chocolate or fruit: Aren’t they perfect together?

Favorite snack: Olives

Comfort food: French fries

Favorite charity: DC Greens Favorite smell/scent: Garlic sautéing in butter Favorite color: Indigo Fashion idol: Mick Jagger Favorite look/vibe to channel: 70s rock star

Favorite spice: Cardamom Hair product: I’d pick humidity and sea salt any day if I could. Perfume: MCMC Dude No. 1 (it’s for men but I love the smell) Soap: Dr. Bronner’s Eucalyptus Favorite form of exercise: Shopping

photo: Jeff Martin (photobyjeff.tumblr.com)

in the Durham/Chapel Hill area of North Carolina. There is a strong connection to farms and good food there.

fruit ketchup business based in Union kitchen. They just won a Good Food Award for their tasty Mango flavor.

How did you choose this If you weren’t a food writer career? or shop owner, what would If you’d asked me a you be? few years ago, I certainly If I could sing, I’d want never thought I’d own to be a performer. But BY GENEVIEVE Lefranc brick-and-mortar shops that’s a big if! today. I pursued a career Why did you decide to open in journalism to share information, this store? and my new role as a shop owner I was looking for a new direction is surprisingly similar. In the shops, and the idea really came from what I share the products I love most. I thought was missing on the DC After writing about food, lifestyle retail scene. I had a place in my and travel for more than 10 years, mind that pulled together all of my I found myself increasingly drawn favorite things, and started dreaming to design and entertaining. I was about it actually existing. The usually hunting flea markets or question became, ‘Why not create online to find the linens, glassware it?’ It took a lot to overcome worry and other products I wanted. With and fear of failure, but at some point the encouragement of friends and I decided to just jump in and see family, I decided to try my hand at what happens. retail. And here I am two years and Why did you choose your location(s)? two shops later. As a food lover, I was thrilled to Do you work with any, farms or have a concept like Union Market organizations? opening in DC. As a new business I serve on the board of directors owner, the chance to be part of for DC Greens, a great organization. something new with all that energy Its mission is to connect was very appealing. Our second communities to healthy food in the location at 14th and S streets in nation’s capital. dcgreens.org Northwest is a few blocks from my What is a normal day for you? house—it was the first spot I looked There’s definitely no normal for a at about three years ago, so it was a small business owner. I run between natural expansion choice. the two shops a lot and then try to What are some of the challenges you’ve hide out at home to take care of back encountered going from writing to office business and emails when I owning a shop? can. On weekends I love the energy I went from sitting all day to in the shops so I like to work on the never sitting all day, which is floor. There’s a new challenge every actually quite nice (as long as day so it keeps me on my toes. you’re wearing appropriate shoes!). What item in Salt & Sundry are you currently most excited about? I love all the new Mid-Atlantic area food producers that are popping up. We sell Capital Honey gathered from urban hives atop buildings; Lindera Farms vinegars made from foraged Virginia berries and flowers; and ‘Chups,’ a cool

Writing is a very independent job, while running a business requires a great staff and loyal customers. I’ve loved that added interaction, even if it presents a whole new set of challenges. What is your guilty food pleasure? My husband brought these microwave pork rinds home from

FOODSERVICE MONTHLY

The Newsmagazine Foodservice Professionals Rely On

MARCH 2015 n 21

able to shine a light on new, exciting businesses coming out of DC.

always looking for new vendors to work with.

Do you incorporate fair trade products in your inventory? Many of our globally sourced products are fair trade, from beautiful textiles made in Guatemala and Mexico to palm baskets woven by genocide survivors in Rwanda.

How did you come up with the name of your store? I’m a salt fanatic, and will usually choose salty over sweet. I started playing with different names that centered around salt. I also loved the vintage connotation of a “sundry” shop, a place with a mix of goods. I loved the sound of the two words together. Have you ever considered pairing with a chef for in-store events? We regularly host chefs and

FORK IN THE ROAD Continued on page 22

photo: Jeff Martin (photobyjeff.tumblr.com)

How do you decide which vendors to work with and which products to feature in your store? I look for great quality wares and an interesting story. We have an exciting opportunity to highlight talented makers at the shop, and I’m

a gas station recently and he’s now ordering them online by the case. They’re incredible. I’ll eat pretty much anything—at least once. What is your favorite family recipe? One of my favorites is an ice cream cake my grandmother used to make called “Biloxi Pudding.” The recipe came from Joyce-McClements, my grandfather’s family’s restaurant/catering business in Pittsburgh that started in the 1920s. The cake layers crunchy meringue with coffee ice cream and is frosted with whipped cream and toffee bits. It was the epitome of a special dessert when I was growing up. Why DC? What do you love about this city? People tend to underestimate DC, but once you scratch beneath the surface, you realize that it’s a vibrant city brimming with opportunities. The food and creative community here is very supportive and

collaborative. I don’t think you see that everywhere. In what way do you perceive the DMV as a food destination? Geographically, we are wonderfully positioned for a bounty of great food products. Within a few hours’ drive, you can forage for morels in the mountains, sip excellent wine in the foothills, and catch crabs and oysters in the bay. Our chefs do great work highlighting that foodshed. How does what you do tie into the MidAtlantic food industry? There’s an exciting revival of small food producers happening both in the city and beyond. I love working with new food makers on the retail side to evolve their packaging and branding to make sure they get noticed. The shelves at Salt & Sundry have been the first retail outpost for lots of local makers, and I love being

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

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

22 n March 2015

The Newsmagazine Foodservice Professionals Rely On

FoodService Monthly

THE LATEST DISH

The Italian Store Is Coming … On Steroids

he Italian Store Patina Restaurant owner, Bob Group’s Naples Tramonte, is Ristorante e Pizzeria building a new e Bar, is slated to open store – which hasn’t been this April in Westfield done in nearly 15 years. Montgomery Mall in It will be twice the size their newly designed of his store in Arlington’s Dining Terrace. Naples is Lyon Village, as he’s renowned for its Mezzo taking over a 75-yearMetro pizza. It will serve by Linda Roth old building in Westover lunch and dinner in its that once housed a 200-seat restaurant that Safeway neighborhood store. also includes private dining space. He has nicknamed it The Italian Louisville, Ky. based Chef Edward Store — on steroids. One of the Lee will bring inspired Southern most welcome new features will cuisine to National Harbor this be seating. No table service, but spring at Succotash, a collaboration quick service seating where guests with DC-based KNEAD Hospitality can dine on pizza, subs and deli + Design, co-founded by Jason sandwiches that have made The Berry, former COO of Rosa Italian Store so popular. Also new: Mexicano, and Michael Reginbogin, on and off premise beer, wine and who designed and operated Tongue liquor license that allows patrons & Cheek in South Beach. Ed is a to enjoy on-premise drinking at Korean American who grew up in off-premise prices. There will be Brooklyn, trained in NYC kitchens, 12 seats by the window inside and and has spent the better part of a an outdoor courtyard that will seat decade honing his vision at 610 28. In the Italian spirit, there will Magnolia restaurant in Louisville. also be an Illy Caffe espresso bar, He also directs the southern comfort offering gelato and Italian pastries food and Asian pantry menu at — as well as “caffe corretto” (what MilkWood in Louisville. a nice way to say spiked espresso). Bob also is building out a tasting Chef Update room for wine sampling as well as Daniel Singhofen is the new mozzarella-making classes from the executive chef at Macon Bistro & guy who makes the mozzarella for Larder in Chevy Chase. Previously, the stores. The other three stores are he was chef de cuisine at Blue in Ballston, Vienna and Lyon Village. Duck Tavern and chef/owner Westover is an older neighborhood at Eola in Dupont Circle before that has no chains, and is known for that. Owner Tony Brown had its local barber shop and hardware been handling chef duties since he store, as well as the original opened the restaurant opened last Lebanese Taverna. year … Stefano Frigerio becomes

FORK IN THE ROAD cont. from page 21 cookbook writers for book signings, product tastings and classes. I love collaborating with folks from the restaurant community whenever I can. Describe your design aesthetic. Southern bohemian. You have a journalism degree—where/ how did you find and cultivate your

business savvy? It’s a daily learning process! I do a lot of research online whenever I’m feeling in over my head. I read small business blogs and books when I have time. Otherwise it’s trial and error. What do you consider a key to your success? I’m really thankful to have an amazing staff—they make my life so

executive chef at Fabio Trabocchi’s Fiola in Penn Quarter. Stefano had worked with Fabio at Maestro in Tysons Corner. Brinn Sinnott joined the kitchen team at Fiola Mare in Georgetown after holding the position of chef de cuisine at Le Diplomate in Logan Circle … Matteo Venini is the new executive chef at Ristorante Tosca in Penn Quarter. He was previously chef de cuisine there. Massimo Fabbri used to oversee both kitchens and now spends his time solely on 14th Street’s Posto, which he co-owns with Tosca owner Paolo Sacco … Johnny Miele has joined Neighborhood Restaurant Group as executive chef at Columbia Firehouse in Old Town, Alexandria. Previously he was executive chef and executive pastry chef at Aggio and Range in Chevy Chase … Knightsbridge Restaurant Group chef update: Ardeo + Bardeo chef Matt Kuhn is now at Nopa Kitchen + Bar in Penn Quarter. Jake Addeo has taken over as executive chef of Bibiana Osteria-Enoteca. His Italian heritage originated in Puglia, Italy, and he attended the Italian Culinary Institute for Foreigners in Piemonte (a bit north of Puglia) … John Melfi replaced Tony Conte at The (newly renovated) Oval Room in downtown DC. Tony is slated to open his own pizzeria in Maryland … Rob Klink was named executive chef at Mastro’s to open this spring in Penn Quarter where M&S Grill used to be. He was previously at Del Frisco’s Grille. Umaya is planning a spring opening at its location near CityCenterDC. It will offer an izakaya-style menu. Munehiro

Yonemoto will be executive chef and Calvin Yin is sous chef. Both previously worked at Arlington’s Sushi Rock and at DC’s Kushi. Bryan Voltaggio opens his Family Meal restaurant in Ashburn this month, the closest location to the Frederick, Md.-based store. Justin Zawoysky is the chef de cuisine. New twists on classics are part of the formula, so three words: clam chowder bites. Desserts will be created by pastry chef Chris Ford.

much easier every day. I couldn’t do it without them.

with forks. It was a blast. People love being invited over, so I try not to fret about things being perfect. Entertaining is about bringing people together, not staging a magazine-worthy photo shoot.

What is your approach to entertaining? I’m not big on advance planning so entertaining tends to be a bit of controlled chaos. My husband and I hosted a Valentine’s Day dinner party recently, which we planned the day before. We cooked bo ssam and everyone dug into the pork

C-C-Changes Napoleon Bistro in Adams Morgan will change its cuisine from French to Afghan, which will have more familybased recipes, as its owners, the Popal family, are from Afghanistan.

Quick Hits Not Your Average Joe’s will open in Bethesda is the former Hamburger Hamlet space.Their first one opened in Ashburn … Pie 5 pizzeria is slated to open in DC’s Tenleytown … Union Kitchen is building out in Ivy City DC. Teddy Kim and Chad and Justin Sparrow opened Mason Social in Old Town, Alexandria where Esmeralda’s was on Henry St. Upscale, casual American menu was created by Joe Lennon, former Bourbon Steak sous chef … Indiana-based Platinum Restaurant Group brings a fine dining steakhouse to One Loudoun when they open Eddie Merlot’s this fall. 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

GENEVIEVE LEFRANC is a freelance writer based in Baltimore. Contact: genevieve.lefranc@gmail.com or www.genevievelefranc.wix.com/gmlportfolio

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‘Made in America’ Looks Good on the Floor … or Wall Recently Rita St. Clair Associates showed FSM that while local food and beverage can taste mighty good, there’s nothing wrong with a little ‘Made in America’ style and craftsmanship. The carpet here is made in Georgia at the foothills of the Appalachians by Carter Brothers and is handmade in its 18’ x 20’ size of a custom dyed wool yarn made to their design and color choice. Rita St. Clair told FSM, “Though we love the depth of color the wool yarn offers, it is not in my opinion the best choice for restaurants

considering the type and frequent cleaning needs of a restaurant. She adds that a restaurant could use wool with a 20 percent nylon yarn made with a low pile height. In our conversation, St. Clair added the designer touch, “I was also thinking that depending on the design of the restaurant, this type of carpet when appropriately created by the designer for the style of a restaurant; it could be used as a decorative wall hanging and best of all ... be an important acoustical surface.”

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24 n March 2015

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FoodService Monthly

WHINING ’N DINING

We Did It!

ay for us! I’m starting who have made our this column off establishment so lively and with a lil pat on the warm over the years and back. In 2000, the we wanted to thank them Restaurant Association in a special way,” said of Maryland (RAM) Bill Shriver, Operating established the Hospitality Partner for Tark’s Grill Hall of Honor to recognize at the Station. The new those industry leaders Happy Hour menu will who have exhibited hard include popular favorites by RANDI ROM work, dedication, courage such as Crispy Calamari, and creativity while Spicy Chicken Wings, representing the hospitality and Popcorn Shrimp and Parmesan foodservice industry in Maryland. Fries and drink specials. The This year, Foodservice Monthly (FSM) Wednesday 1/2 price wine night will will be inducted into the Hospitality include any bottle of wine under Hall of Honor! So I’m gonna take $100. “We know that many of our a sec here to give props to our guests come into the restaurant editor Michael Birchenall. I started for lunch and dinner but we also want to encourage people to enjoy writing for Michael when FSM was our full service bar with its great but a glint in his eye — thanks to atmosphere, friendly bartenders mah gurl Linda Roth. Here’s what and classic cocktails. We’re hoping I’ve learned. Hospitality folks are the new Happy Hour menu in the most generous group of people. addition to the 1/2 price wine night Always hosting events for charities, will bring in new people who want donating gift certs, providing food and they are particularly community something more casual, fun and light,” said Chris Golder, General minded. And I’ve made so many great friends, many of them FSM Manager and Executive Chef. contributors. (Dara, Linda, Juliet Located in the center of Greenspring …) So, congratulations and thank Station in Baltimore County, Tark’s you, Michael, for bringing me into Grill is a casual upscale, full service your world. It’s been an absolute restaurant and bar serving lunch pleasure! and dinner seven days a week as well as brunch on Saturday and Tark’s Grill just celebrated their Sundays. Tarksgrill.com 7th anniversary and introduced a Wednesday 1/2 price wine night Whassup! and a new Happy Hour menu. Federal Hill goes green! To “We are proud of the success of celebrate St. Paddy’s Day, B-towners our restaurant and have worked are invited to take part in the hard to make this a comfortable, city’s biggest Irish celebration, the approachable place for everyone Federal Hill Irish Stroll. Jolly to gather, whether for a special lads and lasses will get their Irish occasion, a business lunch or a on with tasty sips and bites, Irish drink at the bar with friends and tunes, giveaways, bagpipers and family. Our guests, regulars and general merriment. On Saturday, new comers alike, are the people March 14th, from 12 – 9 p.m., the

Stroll will feature lots ‘o specials at 17 neighborhood watering holes, including: Mother’s Federal Hill Grille, Rowhouse Grille, Banditos, Blue Agave, Illusions, Mad River, MaGerk’s and Pub Dog, to name a few. Walk-up tickets can be purchased in the parking lot of Mother’s Grille (1113 S. Charles Street) between 12 – 5 p.m. A portion of the proceeds benefits the Federal Hill Hospitality Association. For more info: LindyPromo.com The 4th Annual Taste of Pikesville is slated for Thursday, April 30, from 5:30 to 8:00 p.m., at the DoubleTree by Hilton, Baltimore North-Pikesville. Highlighting “new and old” Pikesville, 40 local restaurants will serve signature dishes, beer, wine and cocktails. Participating restaurants include: Mari Luna, Gourmet Again, Simply Elegant Catering, North Oaks, Fountainside Restaurant, Saval Foodservice, Noodles and Co. and Island Quizine. Tickets are $35/ person in advance and $40/person at the door. TasteofPikesville.com

Open for Biz A taste of Tuscany in Reisterstown! Ristorante FIRENZE opened at 2 Hanover Rd. in the historic Main Street corridor. The 3,000-square-foot authentic Italian bistro is the vision of brothers, Brian and Larry Leonardi, whose grandparents immigrated to Baltimore and settled in Little Italy. Growing up, the Leonardi brothers worked as bus boys, servers and cooks in their uncle’s restaurant, Velleggia’s. They later opened their own Casa di Pasta eateries in Belvedere Square and Columbia. “FIRENZE’s food and drink

Tasty bytes at foodservicemonthly.com

experience will respect and reflect what generations of Baltimoreans enjoyed at Veleggia’s,” said Brian Leonardi. “This means the use of fresh ingredients, creative recipes, passionate chefs and servers with an ‘aim to please’ attitude. And, of course, great wine!” “Our vision for FIRENZE is also to fill a void in the northwest Baltimore County-Carroll County restaurant community by introducing a neighborhood-style eatery where everyone will know your name, as well as your favorite drink, appetizer and entree item,” he added. Approximately $750,000 has been invested in a makeover of the FIRENZE space. Noticeable from the outside are the remodeled exteriors along Main Street and a new main entrance – with custom bevel wood doors greeting guests – off the 88-space rear parking lot. Designed by Rita St. Clair Associates, FIRENZE’s upscale casual interiors feature a warm, rich color scheme accented by contemporary design elements and natural materials. The main dining room seats 66 and the private dining/meeting space for 25 people, features a custom Murano glass chandelier as its centerpiece. A glassed in wine cellar that holds 550 bottles separates the dining room from the bar/lounge area. The bar area features glass shelving and widescreen TVs over a Carrara marble bar top. Guests can charge their phones and computers at docking ports and hang their jackets or purses (THANK YOU!) on hooks under the bar. FIRENZE’s Tuscan dining experience includes homemade pasta, meatballs, lasagna, breads, pizzas, sauces, salad dressings and desserts prepared under the direction of head chef, Zach Leonardi. EatFirenze.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.

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Roll On Over to Nickel Taphouse for Brunch by Dara Bunjon

are also choices from their dim sum THE NICKEL TAPHOUSE altimore’s Mt. rolling cart. From 1604 KELLY AVENUE Washington the oversized Elvis Baltimore, md Village is home Flapjacks to the 443-869-6240 to the Nickel Lobster Bao, the ala NICKELTAPHOUSE.com Taphouse where the carte plates at the selection of craft beers Nickel Taphouse offer is mind boggling … great taste and value for the dollar. although their Saturday and Sunday brunch Bloody Mary rolling cart Dara Bunjon: Dara Does It – Creative will have you switching libations. Solutions for the Food Industry offers a Guests choose from three spirits myriad of services: public relations, social off their Bloody Mary cart; vodka, media training and administration, freelance bourbon and tequila with their writing, marketing and more. Contact Dara choice of juices; house traditional, Bunjon at 410-486-0339, info@dara-doesit.com or visit www.dara-does-it.com, Twitter Eastern Shore and Ensangrentado and Instagram: @daracooks Listen to her – get one or go bottomless. Warm Dining Dish radio program on Baltimore cheese blintzes, cinnamon monkey Internet Radio. rolls, big corn muffins or edamame

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26 n March 2015

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FoodService Monthly

MODERN BUSINESS SOLUTIONS

Beyond Great Food: Tips to Make Your Restaurant or Bar the Place to Be

Second, and this may ith so many be a tie for first, have the options for where right folks working for to go to get a bite you. This also is easier to eat or enjoy said than done. In fact, it’s drinks with friends, how always a work in progress. can you make your place Here are some hints to the place to be in the help you make it happen. neighborhood? The first answer for most is to You’re only as good as your offer a fantastic selection by HENRY PERTMAN weakest link of menu items cooked to You want experienced perfection. But let’s assume employees that know your that your location is surrounded by culture, menu, and customers. But restaurants that all fit that criteria. don’t let that experience come at What do you do? a cost by sacrificing attitude and First, start with the basics. Your service for knowledge. Make it a place has to be clean. In fact, point to weed out employees who it should be impressively clean require this tradeoff. It is those and well equipped, with spotless employees who your customers bathrooms, floors, and tables. occasionally complain about and Customers notice. Check out your will most definitely Yelp about. competition and you’ll no doubt find most lacking in one way or ABI: Always Be Interviewing. another. Be better. The worst thing you can do is

interview for a position that is immediately available. When you do that, you are anxious to fill the slot, may not have time to interview the best applicants, and, as a result, may hire a less than ideal candidate. It matters not if it is a line, service, or manager position. Make Mondays “Interview Mondays” and have a funnel of qualified candidates you can call back when the need arises.

Check those references Always. If you do not validate accuracy of employment, you will continue to be disappointed with your staff.

Never forget: You’re in a service business When interviewing, again regardless of position, never hire a prospect that does not smile, laugh, and exude engagement. Sure, you may miss a diamond in the rough, but you will never teach an employee to smile. You will never teach an employee to be friendly. You will never teach an employee to be engaging. Remind yourself of this before every interview.

Train, train, train Once you have a staff of friendly, caring, jovial employees, set your employees up for success. Have manuals, checklists, rules, and regulations for everything. The clear direction that these guidelines provide makes for happier employees who are more efficient and effective in executing their job. So you have set the stage with great food, a wonderful ambiance, and engaging employees. Now you can focus on further enhancing the customer experience. You must thoroughly understand your target customer to best assess how to enrich their visit. For the sake of brevity, however, let’s assume that your objective is to help your customers have fun, without sacrificing profitability. Here are a few suggestions, but they’ll no doubt spur ideas of your own.

Make the bar a hopping place Happy hours should be killer. Make them a wonderful value and you’ll see increased food sales.

Use flat screens to maximum effect If the local football team isn’t playing, show the food network or cooking shows. This will deepen the sensory engagement during mealtime.

Customers love a good tasting Work with your vendors to have regular wine and food tastings. Make the vendors give away samples to your customers and make them pay for the promotion for your restaurant. They benefit from the customer feedback and you can determine the attractiveness of adding the item to the menu and better estimate pricing.

Make special occasions special, for both you and your customer When someone has a birthday party at your place, make them pay for their cake, but give them a gift box with an appropriate gift card and a personal happy birthday wish. Provide each and every guest at that party with a $5 gift card for their next visit. How’s that for a tale to tell friends or to post on Facebook? And, of course, the gift cards should increase customer visits. If you ever need to chat and discuss how to make any of these ideas actually happen, let me know. I am fun, too. Henry Pertman is Director, Hospitality Consulting at CohnReznick. Located in the firm’s Baltimore, Md. office, Henry specializes in front- and back-of the-house management and training, business analytics, point-of-sale maximization, hospitality marketing, food and beverage controls, inventory management, customer service training, and kitchen flow. 410-783-4900, henry.pertman@cohnreznick.com

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28 n March 2015

FoodService Monthly

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FOOD SMARTS

Ice Baby, Do You Take Ice Seriously? … For Real

dirty hands have touched e always think the handle and we wouldn’t of food being want to put it back directly the cause of on the ice. Putting the ice foodborne illness scoop directly back on … but have you ever the ice becomes the same considered that your ice concept as when we used could make people sick? to serve peanuts in a bar One food safety source from a bowl shared with stated once 48 percent everyone. The unfortunate of ice after being tested by Juliet Bodinetz matter is that many people contained fecal matter. still don’t wash their hands often Gross! enough, properly, or at all. Safety We have to stick to the basics on ice “food safety” obviously and alert: Following the four-hour rule always use potable (drinkable) in the Temperature Danger Zone, water for our ice machines. Safety your ice scoop is a serving utensil alert: We should always scoop and should be cleaned and sanitized ice with a clean and sanitized ice or replaced every four hours at a scoop not our “dirty hands,” nor minimum during your work shift. a ‘glass’ glass. The scoop with the I always tell my students that NSF stamp of approval must be they should schedule the duty always be put back in the clean of emptying out the ice machine sanitized container outside the ice and cleaning and sanitizing it on machine. This makes sense as our their master cleaning calendar.

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Additionally, I mention that if they do have a problem with their water coming out dirty after a water shutoff or plumbing issue, that besides emptying the ice machine and cleaning and sanitizing it … safety alert: they must also flush the pipes that brought the water to the machine. That ice machine kept working during the water emergency and continued making ice with the dirty water and you have to flush the pipes, too. Sometimes we make mistakes and just don’t realize it because we are so busy and “weeded.” For example, how many times have you seen an employee scoop your glass in the ice machine to put more ice in the glass for refills? Crazy! Safety alert: Please use an ice scoop to refill glasses and be careful to not let the ice scoop touch the rim of the dirty glass. I think good customer service and good food safety rule, is just to provide a clean glass for the refill.

Safety lert Please don’t use your ice machines to keep your bottles of water, soda bottles or wine bottles cool. You don’t know what is on the bottle surface. Same concept, safety alert: If you use ice to keep food cool, please don’t use the same ice in drinks. Here’s an odd situation that one of my students told me about recently. He explained that in their job, they get several buckets of ice at one

time. Then they stack the buckets of ice inside each other on the floor. Sigh, safety alert: Please don’t stack ice buckets full with ice inside each other. Please clean and sanitize them after using them or placing them on the floor. You don’t want the dirty bottom of the bucket touching the ice on the top of the next bucket. Did you ever think that your ice might have a shelf-life, just like your other foods? Your ice should be disposed of if it has started to melt. Ice is a food. If you purchase it in bags — you should purchase it from an approved food source … which means the packaging will be properly closed, have the product code for traceability as well as have the manufacturer’s name, address and phone number on the bag in case of a recall. Safety alert: Don’t use snow or icicles from outside as a result of snow storms. I know we get busy and “weeded” in real life, but take a moment and realize that your ice can make people sick. The cold will not kill the virus or bacteria associated with foodborne illnesses. Keep it safe. Juliet Bodinetz is the executive director of Bilingual Hospitality Training Solutions and has over 25 years industry and training experience. Her team of instructors’ specialty is food safety, alcohol training and ServSafe training in English or in Spanish and writing HACCP Plans in the Baltimore and Washington, D.C. Metro Area. www.bilingualhospitality.com, juliet@bilingualhospitality. com or 443-838-7561. For Latest Food Safety Tips: Become a Fan on Facebook or Twitter: @BHTS

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ADVERTISER INDEX 3rd Wave Brewing............................................... 16 Abuelita............................................................... 5 Acme Paper & Supply......................................... 10 Alto Hartley........................................................ 12 Barter Systems Inc............................................ 29 Bilingual Hospitality Training Solutions................. 29 BME.................................................................. 25 Community College of Baltimore.......................... 13 Crab Cake Secret................................................. 4 Dempsey Linen.................................................... 3

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30 n March 2015

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

CURRENT REAL ESTATE TRANSACTIONS, LEASES SIGNED, OWNERSHIP CHANGES AND BUSINESS BROKERAGE ACTIVITY BarTaco 914-937-8226 www.bartaco.com 11900 Market St L4 Reston VA 20190 BarTaco is coming to the Reston Town Center. The restaurant features a menu of tacos, ‘not tacos’, which includes tamales and ceviche, and rotisserie chicken and rice bowls. Contact number 914-937-8226 is for Port Chester, NY location. Market Street Fusion David Epstein 43 S Market St Frederick MD 21701 Signage is up for a new eatery called Market Street Fusion located at 43 S Market St in Frederick, Maryland 21701. The eatery is expected to open in February 2015. The menu will serve American and seafood fare with ABC. The owner David Epstein, is at this location most days. Rex’s Downtown Grill Greg Forsythe 240-651-5278 www.rexsdowntowngrill.com 57 E Patrick St Frederick MD 21701 A new eatery called Rex’s Downtown Grill is expected to open in Frederick, Md. The menu will serve traditional pub fare with full ABC. Contact number listed 240-651-5278 is for this location. Highline RxR Geoffrey Dawson and Peter Bayne 703-532-7665 www.highlinerxr.com 2010 Crystal Drive Crystal City VA 22202 Highline RxR is coming to Crystal City, Va. The restaurant, craft cocktail and beer lounge will feature a menu that includes salads, soups and appetizers like deep-fried mac and cheese poppers and honey Sriracha wings as well as sandwiches and burgers. Contact number 703-532-7665 is for Carpool located in Arlington, Va. which shares the same owners.

The Newsmagazine Foodservice Professionals Rely On Peter Chang Restaurant 757-345-5829 peterchangarlington@yahoo.com www.peterchangrestaurant.com Lee Hwy at Harrison Street Arlington VA 22207 A new eatery called Peter Chang Restaurant will be opening on a to-be-announced date at the Arlington Lee Harrison Shopping Center. The menu will serve Chinese/ Sichuan cuisine with full ABC available. Peter Chang China will be open seven days a week. Contact information listed is for another location at 1203 Richmond Road, Williamsburg, VA 23185, phone 757-345-5829. Sugar Shack Ian Kelley and Casey Ward 804-278-5900 ian@sugarshackdonuts.com www.sugarshackdonuts.com Fredericksburg VA 22401 Owners Ian Kelley and Casey Ward are expanding Sugar Shack Doughnuts to several cities in Virginia. The first of these will be located in Fredericksburg, VA. The doughnut shop will be making freshly made yeast and cake donuts, pastries, cheesecakes, biscuits, huge rolls, and coffee roasted on site. They will be serving breakfast, lunch and dinner. Contact name and number listed is for owner Ian Kelley at 804-278-5900.

opening in Vienna, Va. The restaurant, which is slated for a fall 2015 opening, will feature a variety of sandwiches, such as corned beef on rye and Italian cold cuts, as well as pork belly banh mi and a bulgogi sub with kimchi. In addition, the sandwich shop will feature a butchery component. Contact number 703-319-2177 is for Maple Avenue restaurant, which is owned by Tim Ma. Akida Kevin Mak 804-359-8036 606 N Sheppard St Richmond VA 23221 A new location of Akida Japanese Restaurant will be opening in Richmond, Va. in March. The new 700 sqft restaurant features a sushi-heavy menu and also serves appetizers, soup salads and tempura. Contact number, 804-359-8036 is for Richmond location on Robinson St. Twisted Horn Jamie Leeds 202-462-4265 819 Upshur St NW Washington DC 20011 An employee at Hank’s Oyster Bar confirmed the owner would be opening a new eatery called Twisted Horn in Washington. The menu will serve upscale locally sourced fare with full ABC. Contact number listed 202-462-4265 is for Jamie Leeds, the owner at Hank’s Oyster Bar.

Black Pelican Jason Smith 252-261-3171 info@blackpelican.com www.blackpelican.com 1625 Ring Road Chesapeake VA 23320 The Black Pelican will be opening its second location in Chesapeake, Va. The original, beachfront restaurant features a menu laden with seafood and steak as well as appetizers and full ABC. The 4,400 sq.ft. restaurant is expected to open in March. Contact number 252-2613171 is for original location in Kitty Hawk, NC.

Chasin’ Tails Di and Au Dang 703-538-2565 www.chasintailscrawfish.com Centreville VA 20120 Chasin’ Tails is a New Orleans’s style restaurant opening a second location at a to-be-disclosed location in Centreville, Va. The restaurant’s menu features crawfish, shrimp, clams and oysters which are served in a bag with a choice of Cajun sauces. The new location is expected to open in May. Contact number 703-538-2565 is for the original location in Arlington, Va.

Crumbs & Whiskers Kanchan Singh ksingh0914@gmail.com www.crumbsandwhiskers.com Washington DC 20001 A new eatery called Crumbs & Whiskers will be opening at a to-be-announced space in Washington. DC’s cat cafe will serve as a foster home for the Washington Humane Society’s shelter cats and as a coffee shop for DC residents. The eatery is expected to open this summer. Contact information listed is for Kanchan Singh, the owner via email at ksingh0914@gmail.com.

Loch Bar Alex Smith 410-576-5800 200 International Drive Baltimore MD 21202 A new 85-seat restaurant called Loch Bar, will be opening in the former LaMill space at the Four Seasons Hotel in Baltimore, Md. The eatery will be open daily for lunch and dinner, will have a nautically influenced interior design and a small stage for live music. An outdoor seating area will accommodate 75 patrons. Contact number listed 410-576-5800 is for Four Seasons Hotel Baltimore.

Succotash Michael Reginbogin and Jason Berry 310-497-1803 info@succotashrestaurant.com www.succotashrestaurant.com 184 Water St National Harbor MD 20745 A new eatery called Succotash will be opening in the Spring 2015 located at National Harbor. The 200-seat space will serve Southern fare with full ABC. Contact number listed 310-497-1803 is for Michael Reginbogin and Union Drinkery Jason Berry, co-founders of KNEAD Hospitality & Design. 3216 Georgia Ave NW Washington DC 20010 Signage is up for a new eatery called Union Drinkery in Earl’s Washington. A liquor license placard posted out front 425-452-3275 reads “New neighborhood restaurant/lounge offering light www.earlswantsyou.com snacks and recorded music. Total Occupancy Load of 97 1961 Chain Bridge Road McLean VA 22102 with seating for 86 inside the premises. Summer Garden Earl’s Kitchen and Bar is coming to Tysons Corner in with seating for 63. McLean Va. The casual eatery serves a menu of burgers, salads, sandwiches as well as brunch and desserts. The America’s Best Wings & Seafood restaurant, which has several locations in Canada, is Omar expected to open in Spring 2015. Contact number 425410-788-9464 452-3275 is for location open in Bellevue, WA. 13919 Baltimore Ave Laurel MD 20707 A new location of America’s Best Wings & Seafood is Chase the Submarine expected to open in Laurel, Md. The fast casual menu Tim Ma and Michael Amouri serves wings, catfish and salads with no ABC. Contact 703-319-2177 number listed 410-788-9464 is for the original location. 132 Church Street Vienna VA 22180 A new restaurant called Chase the Submarine will be

Belle and James Kunal Shah 571-238-5297 700 E. Main St Richmond VA 23219 Belle and James is a new restaurant opening in Richmond, Va. The 2,600 sq.ft. restaurant will be located on the ground floor of an 18-story office tower that will be converted into two Hilton-branded hotels. Belle and James will be part restaurant and part cocktail lounge, and its menu will have different takes on traditional American food. in addition, the restaurant is slated to open in July. Contact number 571-238-5297 listed on the restaurant’s Facebook page went unanswered. Station Kitchen & Cocktails Shawn Jervis 202-265-1600 2015 Massachusetts Ave NW Washington DC 20036 A new eatery called Station Kitchen & Cocktails will be opening in the spring inside the Embassy Row Hotel in Washington. The eatery will seat about 100 guests. The menu will feature American food served small-plates style. The happy hour scene will be a big focus. Contact number listed 202-265-1600 is for this location. Eddie Merlot Bruce Kraus 260-434-0055 eddiemerlots.com

FoodService Monthly 20626 Easthampton Plaza Ashburn VA 20147 Eddie Merlot’s is coming to One Loudoun Plaza in Ashburn, Va. Set to open in the fall, the 11,000 sq.ft. restaurant has a reputation for its unique tableside service with Chateaubriand and Bananas Foster. Dish options will include a 7- or 10-ounce prime-cut filet mignon, aged 21 days, a 14-ounce Prime New York Strip, a 20-ounce bone-in Bison rib-eye, and a 32-ounce Wagyu Tomahawk rib-eye. Contact number 260-434-0055 is listed for the corporate office. Purple Patch Patrice Cleary 3155 Mt Pleasant St NW Washington DC 20010 A new eatery called Purple Patch will be opening soon in the space that once housed Tonic in Washington. The menu will serve Filipino fusion cuisine with ABC. Contact number for this location has not been listed but Patrice Cleary, the owner, is at the eatery most days. Quattro Goomba’s Jay DeCianno 703-327-6052 www.goombawine.com 22860 James Monroe Hwy Aldie VA 20105 Quattro Goomba’s winery and pizza shop will be opening a new brewery. The brewery will be located at 22860 James Monroe Hwy in Aldie, Va. The 6,000 sq.ft. brewery, which will open only on Saturdays at first, will seat 100, both at the bar and on benches. Outdoor seating will also be available in the warmer months. While the brewery is on the winery’s property, it will operate as a separate business, with its own designated area for customers. Contact number for the brewery is 703-327-6052. Urban Heights Frank Shull 240-621-7904 wecare@rwrestaurantgroup.com www.rwrestaruantgroup.com 7940 Norfolk Ave Bethesda MD 20814 The Robert Wiedmaier Restaurant Group announced plans to open a new restaurant called Urban Heights in Bethesda, Md. The new eatery will move in the space that once housed Roof Bethesda. At this time minor renovations are being made and an expected opening date is set for early April. The menu will serve upscale bar fare with full ABC. Contact number listed 240-621-7904 is for RW Restaurant Group. Yum Crepes Sairam 301-469-6000 yumcrepes@gmail.com 7101 Democracy Blvd Bethesda MD 20817 Signage is up for a new eatery called Yum Crepes located at Westfield Montgomery Mall in Bethesda, Md. The new eatery is expected to open by late March. The menu will serve sweet and savory crepes. Contact number listed 301-469-6000 is for the Westfield Montgomery Mall. The best way to reach Sairam, the owner via email at yumcrepes@gmail.com. The Breakfast House Paul Boukourakis 434-284-8606 2208 Fontaine Ave Charlottesville VA 22903 Long-time Greek chef Paul Boukourakis will be opening a new restaurant called The Breakfast House. The restaurant will be located in Charlottesville, Va. and will serve breakfast and lunch featuring Greek classics and diner favorites. The restaurant has yet to announce an opening date. Contact number for the new restaurant is 434-284-8606. No reproduction without express written permission under penalty of law. Published by Restaurant Activity Report, PO Box 201, Willow Springs NC 27592; Office: 919-3460444; Toll Free: 888-246-0551; Fax:919-882-8199; www. restaurantactivityreport.com

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