April 2016 - Total Food Service by Total Food Service

2 • April 2016 • Total Food Service • www.totalfood.com

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April 2016 • Total Food Service • www.totalfood.com • 3

NEWS

ACQUISITIONS

Smith & Wollensky Sells Non Manhattan Restaurant Portfolio To Irish Firm

he Smith & Wollensky Restaurant Group has agreed to be acquired by a Los Angeles restaurant group for $79.5 million. Its properties in New York, however, will remain in the hands of its founder. Smith & Wollensky said that it had agreed to be acquired by the Patina Group of Los Angeles, which operates restaurants in New York, New Jersey, California and Las Vegas, for $9.25 a share. The bid topped an offer of $7.50 a share made last month by Landry’s Restaurants of Houston.

As part of the deal, Alan N. Stillman, the founder and chief executive of Smith & Wollensky, agreed to retain the New York restaurants: Smith & Wollensky, Cité, Maloney & Porcelli, the Park Avenue Cafe, Quality Meats and the Post House. Patina’s New York properties include the Ice Rink and The Sea Grill in Rockefeller Center; the Brasserie; Nick & Stef’s Steakhouse at Madison Square Garden; and Cafe Centro, Tropica and Naples 45 in the MetLife Building. On the West Coast, its properties include the Patina Restaurant

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in the Walt Disney Concert Hall in Los Angeles. Danu Partners, the investor backed by Setanta Sports founders Michael O’Rourke and Leonard Ryan, has bought the US restaurant chain. The Irish company said that it will take control of seven of the chain’s eight steakhouses under the deal’s terms. Smith & Wollensky owns restaurants in several leading US cities, including Boston, Chicago, Houston, Las Vegas and Miami Beach. Last year Danu opened its only

non-US outlet in London under a license agreement with the group. The Irish company said that it plans to invest heavily in the chain and open new restaurants in the US and worldwide. Danu already owns the Mercantile Group, which has a number of highprofile Dublin pubs and clubs, including Café en Siene, Opium, Soder & Ko, The George and Whelan’s. Mr. O’Rourke and Mr. Ryan joined forces with Mark O’Meara to found Danu in 2009 to buy Setanta Sports’ non-UK businesses.

April 2016 • Total Food Service • www.totalfood.com • 5

NEWS LEGISLATION Connecticut Congresswoman Battles With Nutmeg State Farmers

quintessentially urban lawmaker who admits she knew virtually nothing about agriculture when she was first elected to Congress, Rosa DeLauro has become a national voice for food safety and food production reform. During her more than two decades in office, DeLauro has castigated federal officials for inaction on contaminated cucumbers and ground chicken, criticized hog inspection rules and aimed her laser critiques at the overuse of antibiotics in beef, poultry and pigs. Her demands for reform include creation of a federal “super agency” to oversee both food production and food safety. Now, however, some small farmers in Connecticut worry that DeLauro’s push for more and tougher federal controls over agriculture and food may have gone too far, and that the cost of reforms she’s helped pass could push them right out of business - a claim DeLauro flatly denies. At 73, DeLauro’s voice still vibrates with urgency when she talks about the need to improve food safety. “We’re talking about people’s lives,” she said. “Three thousand people every year die in the U.S. from food-borne illnesses.” In some ways, DeLauro’s campaign to reform America’s agricultural and food production practices might seem a curious sort of crusade for someone born and raised in an urban community like New Haven. She’s a dyedin-the-wool Blue State Democrat, an old-school liberal representing the 3rd Congressional District, one of Connecticut’s least agricultural regions. Food-safety advocates don’t see any-

“It’s good legislation that I helped to craft. It is sweeping reform,” DeLauro said, adding, “It’s the first time we’ve modernized our food safety system in more than 70 years.” thing odd at all about DeLauro’s focus on farming, food production and federal agricultural regulation. They consider her a “champion for consumers” and a strong congressional advocate for better treatment of farm animals and for reforming big agriculture and big food. Many in Connecticut’s agricultural community aren’t so enthusiastic about DeLauro. Henry Talmage, executive director of the Connecticut Farm Bureau, said the fear is that stringent new federal safety rules DeLauro helped create could have the “unintended consequence” of creating major hardships for farmers. Farmers complain the new law will require new testing, new equipment and new record keeping. “I just don’t believe this gives us any higher measure of food safety to impose these standards on small farms,” said Shelly Oechsler, a member of the family that has operated Botticello Farms in Manchester for more than 30 years. Nelson Cecarelli, owner of Cecarelli

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Farms in North Branford, agrees the new federal safety rules will add to his costs. He said one of his workers is already devoting 15-20 hours a week just to food safety record keeping. But Cecarelli believes his farm is already devoting lots of effort to safety standards to meet the demands of customers such as Stop & Shop and other stores. “I think we’re ahead of the curve,” he said. DeLauro, meanwhile, insists that, “No one wants to put a farmer out of business. I don’t want small farmers to go out of business - I want to represent them.” She also doesn’t believe the added costs to produce food will be a serious burden on consumers. “The public is driving this. Maybe people are willing to pay a few cents more for safe food products,” DeLauro said. DeLauro isn’t shy about defending the goals of the landmark Food Safety Modernization Act that she worked so hard to help write and pass two years ago. “It’s good legislation that I helped to craft. It is sweeping reform,” DeLauro said, adding, “It’s the first time we’ve modernized our food safety system in more than 70 years.” She also points out that the vast majority of farms in her district are so small they’re exempt from the law’s rules. The law gives the U.S. Food and Drug Administration authority to issue mandatory recalls for tainted food, establishes minimum standards for production and harvesting of fruits and vegetables, requires more documentation and safety testing by farmers, processing plants and slaughterhouses. Very small farms, those doing less than $25,000 a year in sales, would be

Congresswoman Rosa DeLauro

exempt from the new rules and larger farms would have up to four years to fully comply. The intent is to dramatically reduce the estimated 48 million Americans who become ill from food-borne illnesses every year. DeLauro also said the FDA, which she has often criticized for failing to do more to ensure food safety, is responding to the concerns of small farmers and has eased some of the new regulations. In DeLauro’s eyes, the biggest problem with the food safety modernization law is that Congress has appropriated “less than half” of the estimated $600 million federal officials believe is needed to put the new programs into effect. Industry lobbyists are almost always opposed to the tougher controls and reforms that DeLauro advocates, but they are understandably cautious about directly criticizing a veteran member of Congress like DeLauro. National Pork Producers Council spokesman Dave Warner, for example, is careful to praise DeLauro as “a zealous advocate” for her causes. Warren suggests his council’s policy disagree-

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April 2016 • Total Food Service • www.totalfood.com • 7

NEWS

AWARDS

2016 James Beard Foundation Awards Nominees Announced

he James Beard Foundation is proud to announce the nominees for the 2016 James Beard Foundation Awards. The nominees were recently announced during a breakfast at the Presidio Officers’ Club in San Francisco, California, hosted by Susan Ungaro, James Beard Foundation president; Mitchell Davis, executive vice-president; Emily Luchetti, chair of the James Beard Foundation’s board of trustees; and John Washko, James Beard Foundation board trustee and chair of the Awards committee. “Our Foundation is delighted to bring our nominees announcement to the great food city of San Francisco, home to over 40 chef and restaurant award winners,” said James Beard Foundation president Susan Ungaro. “We wish the nominees in all categories the best of luck as they travel in the coming months for the Awards ceremonies – we’ll see you in New York City and Chicago!” The James Beard Awards Gala will take place at Lyric Opera of Chicago on Monday, May 2, 2016. During the event, which is open to the public, awards in the Restaurant and Chef and Restaurant Design categories will be handed out, along with special achievement awards, including Humanitarian of the Year, Lifetime Achievement, Who’s Who of Food and Beverage in America, and America’s Classics. A gala reception will immediately follow, featuring top chefs and beverage professionals from across

“We wish the nominees in all categories the best of luck as they travel in the coming months for the Awards ceremonies – we’ll see you in New York City and Chicago!” the country. Finalists include: Best New Restaurant: Wildair, NYC; Outstanding Baker: Zachary Golper, Bien Cuit, Brooklyn, NY; Laura Martelli and Matthew Rosenzweig, The Flaky Tart, Atlantic Highlands, NJ, and Melissa Weller, Sadelle’s, NYC; Outstanding Bar Program: Maison Premiere, Brooklyn, NY; Outstanding Chef: Andrew Carmellini, Locanda Verde, NYC; Outstanding Pastry Chef: Ghaya Oliveira, Daniel, NYC and Jennifer Yee, Lafayette, NYC; Outstanding Restaurant: Frankies 457, Brooklyn, NY, Momofuku Noodle Bar, NYC and The Spotted Pig, NYC; Outstanding Restaurateur: Ken Friedman, NYC (The Spotted Pig, The Breslin, Tosca Café), Andrew Tarlow, Brooklyn, NY (Diner, Marlow & Sons, Reynard, and others); Outstanding Service: Blue Hill at Stone Barns, Pocantico Hills, NY, Eleven Madison Park, NYC; Outstanding Wine Program: Momofuku Ko, NYC; Outstanding Wine, Beer, or Spirits Professional: Jeppe JarnitBjergsø, Evil Twin Brewing, Brooklyn, NY, Aldo Sohm, Zalto Glass, NYC; Rising Star of the Year: Joseph Cuccia, 17

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Summer, Lodi, NJ, Angela Dimayuga, Mission Chinese Food, NYC, Elise Kornack, Take Root, Brooklyn, NY, José Ramírez-Ruiz, Semilla, Brooklyn, NY, Matt Rudofker, Momofuku Ssäm Bar, NYC, Daniela Soto-Innes, Cosme, NYC; Best Chef: Mid-Atlantic: Scott Anderson, Elements, Princeton, NJ, Joey Baldino, Zeppoli, Collingswood, NJ, Dan Richer, Razza Pizza Artigianale, Jersey City, NJ; Best Chef: New York City: Nick Anderer, Marta; Jonathan Benno, Lincoln Ristorante; Rawia Bishara, Tanoreen, Brooklyn, NY; Marco Canora, Hearth, Mario Carbone and Rich Torrisi, Carbone, John Fraser, Narcissa, Markus Glocker, Bâtard, James Kent, The NoMad, Anna Klinger, Al di Là Trattoria, Brooklyn, NY, Anita Lo, Annisa, Ignacio Mattos, Estela, George Mendes, Aldea, Carlo Mirarchi, Blanca, Brooklyn, NY, Joe Ng, RedFarm, Alex Raij and Eder Montero, Txikito, Bryce Shuman, Betony, Justin Smillie, Upland, Alex Stupak, Empellón Cocina, Jonathan Waxman, Barbuto, Jody Williams, Buvette;

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Total Food Service ISSN No. 1060-8966 is published monthly by IDA Publishing, Inc., 282 Railroad Avenue, Greenwich, CT 06830. Phone: 203.661.9090. This issue copyright 2016 by IDA Publishing Inc. Contents in full or part may not be reproduced without permission. Not responsible for advertisers claims or statements. Periodicals Postage paid at the post office, Greenwich, CT and additional mailing offices. Additional entry at the post office in Pittsburgh, PA. Subscription rate in USA is $36 per year; single copy; $3.00. Postmaster: Send address changes to Total Food Service, P.O. Box 2507, Greenwich, CT 06836

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April 2016 • Total Food Service • www.totalfood.com • 9

NEWS

POS TECHNOLOGY

3 POS Myths Debunked

ou know what they say about assumptions. Never assume because you’ll make … a mistake. Take, for example, this startling statistic. According to a study by Software Advice, 63% of restaurant owners still don’t have a POS system in place. So what, you ask? Let’s look at this stat in a different light. This also means 63% of restaurant owners are relying on manual, error prone processes. It means that over half of restaurateurs are encountering communication discrepancies, bottlenecks in food delivery, and billing processes, which potentially frustrates customers. It means that an overwhelming majority of restaurants are playing with fire, taking an unnecessary risk with not just their financial and inventory records, but with the very backbone of their offering: their customer service. Of course, there are reasons for the common dismissal of adopting a POS system. The history of traditional POS systems is anything but stellar. You’d be hard-pressed to find a long-term hospitality professional who hasn’t been frustrated by a poor user interface, or perplexed by the hardware set up, or otherwise infuriated by a system that’s too slow. The image of the archaic POS continues to cloud the perceptions of many, even in the face of giant leaps in POS tech advancement. In this article, we’re going to flip through three common POS myths that have cemented themselves in the minds of many restaurateurs – perhaps even in yours - and drill down to the truth to discover how modern, mobile POS systems can benefit you, no matter the size of your business.

Myth #1: “It’s too expensive” At one time, this was true. POS systems were too expensive. Legacy POS systems came with a long list of costs: hardware, installation, updates, repairs, long-term contracts, and training. All of these weighed heavy on the budget. On top of this, you would have been locked into the contract for what could seem like eons, sometimes beyond the life of the restaurant itself. The Truth: It’s cheaper – and more contractually flexible – than you think! Next generation POS apps are sold at a price point that favors the consumer. The contracts aren’t so much contracts, but monthly agreements. The best restaurant POS systems, like TouchBistro, are built as mobile apps for iPads. “Maintenance” is the simple press of the ‘update’ button. “Training” is a convenient phone call and hands-on tutorial of a user-friendly interface. “Hardware?” The cost of an iPad is modest compared to the price tag attached to legacy POS systems. It’s also not a bad investment. As a highly desirable technology, iPads are easily bought, sold, and repurposed should

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you ever decide to scale up or down. While these are the more obvious benefits of adopting a cloud, iPadbased solution, there’s also hidden cost savings. What, you ask? When used to their full potential, POS systems can reduce your waste – many offer inventory tracking – and because they can be used tableside, the chance of order errors is virtually eliminated. How does that save you money? Seamless service is a big contributor to a guest leaving happy and, of course, returning. Plus you won’t have to comp any meals at your expense. Myth #2: “It’s fine, we’ve always done it this way” “We’ve done it like this forever.” People said the same thing about the typewriter, snail mail, the floppy disk, the printing press, and taxis. But then came the computer, email, airdrop, the laser printer, and Uber. How quickly we all adapted, forgot, moved on and now we couldn’t imagine living without these things. The same goes for your POS. At times, in any business, we become so used to the systems we have in place. So ingrained, in fact, that the thought of learning something

new immediately overwhelms us and despite the promise of ease, the pain of learning might seem like an unfavorable alternative to the ‘good for now’ processes we’ve pieced together. The Truth: We’re living in the age of technology. Adapt and evolve or you might be left behind. Embrace change. Yes, true: when implementing a new system, there might be a bump or two along the way, but the thing is that technology has advanced in such a way that systems are literally made with errors in mind so they’re avoided. Software is gamified and designed to ensure ease-ofuse. Even subtle nuances like thumb placement vs. button placement are taken into consideration. User experience has gone from a “nice to have” to a designated profession. New POS systems evolve as the industry does, so when consumer preferences change – think: bill splitting and table-side payment- the system evolves immediately to match it. Not to mention, these systems often go above and beyond the requisites. All software systems are looking to differentiate themselves from one another. Systems like TouchBistro work to not just streamline your billing process, but your host’s seating rotation, your inventory tracking, order taking, staff scheduling, sales reports, and more. Myth #3: “We aren’t a big enough venue to need a POS” You may think, “Hey, we’re just a ma and pop shop. We don’t need a fancy POS system. We have Excel and QuickBooks. We manage just fine. POS systems are for the bigger businesses… maybe one day.” At one time this was

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April 2016 • Total Food Service • www.totalfood.com • 11

NEWS

ASSOCIATIONS

M. Tucker’s Morgan Tucker Takes Reigns Of The American Institute of Wine and Food’s New York City Chapter Your customers like to order wine. But do they know enough about it?

ccording to Morgan Tucker, the American Institute of Wine and Food (AIWF), a national non-profit with 6 chapters across the US, has as its goal advancing the understanding and appreciation of quality wine and food. Morgan recently assumed the chair of the New York Chapter. She’s been involved with the New York City Hospitality Group for a couple of years and that group has partnered on events with AIWF-NYC. “Aaron Smyle and Anthony Milano, the former president, convinced me to get involved. And once I put one toe in, I was nominated to lead the organization through 2017.” The organization, started in 1981 by none other than Julia Child, Robert Mondavi and Richard Graff, was the first culinary non-profit. The New York chapter hosts an array of events for industry professionals, and wine and food enthusiasts. “You don’t actually have to be in the industry, work in the hospitality ecosystem, or be a culinary professional to become a member. You can join us and come to our events if you’re just a wine or food enthusiast,” Morgan points out. And you don’t have to live in New York City. “Our events are across the five boroughs,” she adds. A simple membership fee and you’re in and have access to unique culinary opportunities. We just had

our website launch party at Journee, and have a free event at Bowlmor scheduled on May 9th. “It’s really just about eating, drinking, networking, having fun and educational experiences with foodies,” Morgan notes. Morgan says AIWF-NYC has already accomplished a lot this year. “We just became our own independent 501c3 and we have a new website to broadcast everything that we’re working on,” Tucker says. “We’re trying to reinvigorate and bring some new and exciting things to an organization that has really been a pillar of culinary development.” Even though AIWF has been around since the early 80’s, for a time it lost its place in the culinary world. “Peo-

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ple don’t know who we are because we’ve just kind of faded into the background. We plan to change that this year, and build on the exciting foundation we already have set. Our National organization is famous for their Days of Taste programming which educates children on the importance of fresh food and ingredients. In the NYC chapter, we run a culinary sabbatical partnership with Chef Michael Anthony that awards a deserving Union Square Hospitality Group employee the opportunity to travel on an epicurean adventure.” “Where and what happens on the sabbatical is up to the person who wins the scholarship,” Morgan explains. “However, the winner is guar-

anteed their job upon return and they must document their adventure for us as they use the money that we’ve generated to explore their culinary endeavors.” Morgan says the real goal of AIWFNew York is to bring fun and education to the gastronomy-loving public. “We’re not trying to reinvent the wheel here. We’re just a lot of foodies and people in the hospitality ecosystem who want to advance culinary education and bring the community together.” In terms of her own background, Morgan says she was recently promoted to the director of Business Development for M. Tucker at Singer Equipment Company. “My job is about fostering relationships, and I have the privilege of meeting incredible people through AIWF-NYC.” She’s also a graduate and active alumni of the Cornell University School of Hotel Administration, and a member of the Partridge-Invitation Scholarship Organization. Ms. Tucker is based in New York City, in the heart of the Flatiron district. “AIWF creates events where I can engage with my customers outside of our traditional environment. At our events you’re going to see the heavy hitters of the industry. We have a lot of high-profile celebrity chefs and restaurateurs in our network. Come meet them, eat and drink, and have a good time!”

April 2016 • Total Food Service • www.totalfood.com • 13

EYE

METRO NEW YORK’S FOODSERVICE EVENT COVERAGE

AHF-NY Gathers At Manhattan’s Ice For Annual Culinary Competition

nce again the Association for Healthcare Food Service of New York AHFNY gave its unsung heroes the opportunity to shine. Top culinary teams from three of the Metro New York area’s most noted healthcare facilities came together to battle in the demo kitchen of the new ICE-Institute of Culinary Education in Manhattan. The 7th Annual Culinary Challenge pitted last year’s champion St. Charles Medical Center of Port Jefferson, NY against the culinary teams of The Brookdale University Hospital and Medical Center in Brooklyn and the Bronx’s Regeis Care Center. In 2012, St. Charles Hospital became the first of only two hospitals in the nation to earn an Achievement of Excellence award from the American Culinary Federation. The award recognized the hospital’s food and beverage program for demonstrated excellence and passion for the culinary arts. St. Charles Hospital’s patients, visitors and employees enjoy food and dining options that defy cliches about hospital food and food service. The Hospital’s culinary award winning chefs create entrees and daily specials utilizing fresh, never frozen ingredients and original, soughtafter recipes. Healthy, high-quality food is prepared throughout the day and St. Charles Hospital is equipped to accommodate a wide variety of individual preferences and special dietary needs. Brookdale’s culinary team is now

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The Institute of Culinary Education (ICE)’s spectacular new home provided the perfect backdrop for the AHF competition

(L to R) A trio of AHF presidents Veronica McLymont of Memorial Sloan Kettering Hospital (current), North Shore Hospital at Forest Hill’s Andria Coleman (incoming) and Regeis Care Center’s Jill Herling (past)

MAFSI’s ongoing commitment to the healthcare foodservice community brought dueling corporate chefs J.P. Pellicane of BSE Marketing and Pecinka Ferri’s Nick Mercogliano together to support a great cause

(L to R) M. Tucker and Partridge Club president Marc Fuchs with AHF Chapter president Veronica McLymont of Memorial Sloan Kettering Hospital

Imperial Bag & Paper’s Daniel Plaut (L) and Keith Fitzgerald of PBAC (R) were instrumental in the planning of the annual event. Among the event’s Master of Ceremonies was Frank Coffey of St. John’s Episcopal Hospital

AHF board member Mimi Wang (R) welcomed a member of the St. Charles Hospital team to the AHF competition

Patrick Lamont’s (1st-R) Brookdale Medical Center team were sponsored in the competition by Pro-Tek’s Ed Daniels (2nd-R)

Bill Doherty of St. Charles Medical Center displayed his extraordinary talents at this year’s event

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April 2016 • Total Food Service • www.totalfood.com • 15

INDUSTRY PERSPECTIVE

WITH FRED SAMPSON

Unintended Consequences

Fred G. Sampson is the retired President Emeritus of the New York State

t is widely accepted that we, the American people, have the best healthcare system in the world. One of the most important functions of this system is its research activities. Research has led to many marvelous cures, remedies, and studies, which in turn receive much coverage by the media. Some of these studies, upon further review were found to have been misunderstood and thus, were reversed. That has caused adverse problems for the foodservice industry. Such a study could and probably already has had an impact on those of the general public who have read it. This particular headline reads as follows: “WHO says to cut down on meat”—WHO being the World Health Organization. As proof of how these studies are misunderstood and confusing, I offer the comments of John Swartzberg, MD, chair of the Editorial Board of the University of California, Berkeley, Wellness Letter: “When I saw the headlines in October that meat was linked to cancer, I braced myself for the inevitable brouhaha. The news was that the International Agency for Research on Cancer (IARC), part of the World Health Organization, concluded that processed meats like hot dogs, bacon, and ham almost certainly increase the risk of colorectal cancer— by 18 percent per daily serving—and that red meat probably does as well.” He went on in great detail to distinguish that the IARC clearly explained this classification merely indicates the

Restaurant Association. He began working with NYSRA in 1961. Within the next four years the NYSRA

“I doubt the purpose of announcing the results of the study was to scare the public, but rather to inform them.” strength of the evidence that something causes cancer, not the degree of risk. In fact it said that the increased risk from red or processed meat is “small” for individuals, though potentially important for public health since many people eat meat. This reminds me of a similar report, which stated as follows: “The study could not conclude that red meat consumption caused an early death, but rather there was an association between the two.” That’s like saying that riding in an automobile will not cause an early death, but because of potential accidents there is an association between those two. I don’t believe we are going to stop riding in automobiles. I doubt the purpose of announcing the results of the study was to scare the public, but rather to inform them. However, when the words mortality, death, or cancer are used in describing a study which relates to human consumption and is the focal center of the study, it does confuse not only the public’s psyche, but its opinion of the product or products mentioned in the study. As I have said on previous occa-

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sions, as far back as 1960 when the medical term cholesterol first became part of our daily lexicon, eggs were the product identified as the cause of raising it and thus should be consumed sparingly. The negative impact on the egg industry was so dramatic that it gave birth to a new dairy product called Egg Beaters. Fast-forward to 2012 and eggs, in moderation, were back in vogue. In fact, Dr. David Katz, director of Yale University Prevention Research Center, commenting on a Harvard study, said: “Cutting back on meat can make room for healthier sources such as eggs—the quintessential protein source.” Prior to the 1970s, wine was considered a no-no for those who were not enjoying good health. Thanks to a study in Sweden, the conclusion reached was that wine—and red wine in particular, drunk in moderation (a two- to four-ounce drink once a day) was good for the heart and vascular system in general. More recently, coffee was given a clean bill of health, after many years of conflicting studies and confusion which adversely affected sales.

more than tripled its membership and expanded from one regional chapter to eight. Sampson played roles in representing restaurants on issues including paid sick leave, minimum wage, liquor laws, a statewide alcohol training program and insurance plans. Comments may be sent to fredgsampson@juno.com

How the public will react to this recent study remains to be seen, but I do know this: Despite previous studies suggesting that beef, and steaks in particular, could be detrimental to your health, beef continues to be America’s favorite meat. How this study will impact sales, only time will tell. It is unfortunate that all of the above products—eggs, wine, and coffee, to mention a few—were put in an unfavorable light, lost millions in sales, and then upon further study were considered to be safe. Not only were the errors costly for those industries, but they confused consumers. This situation is not going away. We can only hope that when these reports are written, they are presented with greater clarity. Remember: For the most part, they are written for the medical community, not the average consumer on whom our business depends.

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NEWS

DELIVERY

NYC Chef Chang Teams With Maple To Compete In Home Delivery Arena

aple, a David Changbacked restaurant in New York City, doesn’t have any tables, cash registers, or waiters. Instead, its customers order meals through its website or mobile app, and a fleet of bike couriers deliver them. By eliminating the dining room and bringing meals to you, Maple is betting that it can sell more meals per hour, using less real estate, than a traditional restaurant. The current gold standard for zipping patrons through a lunch line (what the industry calls “throughput”) is Chipotle. According to its 2014 annual report, Chipotle manages to serve 300 meals per hour—a transaction every 12 seconds—at its best-performing locations, and the chain is so obsessed with its productivity that it assigns employees efficiency roles with names like “linebacker.”

When Maple launched its first location in April, it served around 50 meals per hour at peak times. Less than a year later, on average it is now serving 800 meals per hour from each of its four kitchens. In February, it had set a new record: 1,100 meals cooked and delivered in one hour. Some of Maple’s insane improvement in meal-per-hour productivity can be chalked up to increasing demand-more people know about Maple now than did during the first week after it launched but the company has also invested heavily in technology in hopes of beating the efficiency of brick-and-mortar restaurants like Chipotle. While most food-delivery companies use smartphones to connect customers with couriers, Maple owns the entire restaurant and delivery system, which means it can also use mobile tech and data science to optimize its entire workflow. Cooking, assembling, and dis-

patching meals on demand, at scale, is a complicated logistics puzzle. More specifically, it is a “stochastic open capacitated vehicle routing problem with soft time windows and multiple trips,” according to Maple’s CTO, Dan Cowgill. In layman’s terms, that means that Maple faces a math problem of plotting delivery routes efficiently, like a delivery company, combined with the problem of only being able to carry so many meals per trip, combined with the problem of a customer not showing up to receive a delivered meal every once in a while. All of which is made more complicated by a perishable product prepared on demand, and the potential that delivery people could return to a different Maple kitchen than the one at which they picked up their last order. When Maple started, it based its kitchen technology on existing restaurant procedure. Its kitchen operating system centered on an app with a

drag-and-drop interface that moved orders from “cooking,” “plating,” and “ready to be bundled for delivery” status, much like a paper ticket that moves down a cook line at a diner. But, says Maple cofounder and COO Akshay Navle, “It was a total waste of time to have the cook do anything other than cooking.” Now, there’s a separate app that shows cooks the predicted demand for orders (using simple machine learning techniques that base forecasts on past performance and menu mix), another that helps workers who plate dishes keep the system updated on the number of completed meals available, and a third that shows workers who bundle orders for delivery what to pack in which courier’s bags. Nobody needs to drag and drop. Within this app ecosystem, the

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April 2016 • Total Food Service • www.totalfood.com • 19

COFFEE STRATEGIES

WITH JONATHAN WHITE

What Makes You “Special”

ith all the competition in the marketplace, it’s very easy to be confused where to make your essential food purchases. Over the past few weeks, to further complicate your choices, there have been (and will continue to be in the coming weeks) many foodservice shows in the New York metro area and beyond- grouped around product or customer theme, or based upon a distributor’s supply options. How do you distinguish one company or product from the other-- and make the best choice for your foodservice operation? Consider these five factors in your review: • Can you buy a truly unique, really good, product offering- that is really a cut above the competition? For example, in the coffee world, is there some single origin product, local long-standing brand, or a well-known private label or licensed product that would help you stand out? What other characteristics are critical and sought after (in today’s marketplace organic or sustainable offerings are selling points for many consumers). If your operation is identified with quality products, even if your business model is dependent on a less-recurring customer base, your overall reputation will only be enhanced and customers who can return will return.

lowest price” available. Of course, everyone wants the best price possible- and one can never completely ignore this issue. But often the price difference is minimal; in the coffee world, the cost difference is often a penny or two per serving. And if you can regularly drive increased volume with a slight cost increase, the nominal cost is far outweighed by the overall gain. What does your supplier do to provide overall value? The next three points are examples…. • How “expert” is your supplier? What kind of product knowledge do they have (not just talk- but verified via third party certification/audit). Being around a long time is not irrelevant either. A supplier who has seen many cycles of change can provide insight that a newer participant may not appreciate. Broad success

• Are you getting real value in the customer-vendor relationship? Value is much more than “the 20 • April 2016 • Total Food Service • www.totalfood.com

over a wide range of applications is also invaluable- as different types of customers can shed light on potential opportunities as well. This expertise cannot merely be conveyed by a “sell sheet”- instead that personal guidance makes all the difference. • Commitment to service - any company will quickly profess that they “offer great service.” But how does this rubber meet the road on an everyday basis that impacts your bottom line? For example, if your supplier has an equipment component as part of the overall package that you receive, what level of expertise do you receive? Every malfunctioning moment for your equipment costs you lost revenue. What measurable response time do you get? Sometimes a new piece of equipment can be very persuasive.

Jonathan White is the Executive Vice President at White Coffee Corporation in Long Island City, NY. Learn more about how Jonathan and his team can help you at www.White Coffee.com.

But while it looks shiny in the showroom, like a new car, it’s used the moment you drive it off the lot- or in this case, when you take it out of the box. • Support - Beyond a sign in the window or wrap for the equipment (certainly nice but just a start), in what ways can your supplier help you grow your business? Are there new products that keep up with the trends? Marketing data to help you gain insights? Promotional support to create excitement? Training opportunities? Sampling programs? A good vendor will assist with all of these. If you don’t stand out, and are just “another place” to purchase a commonly found product, you are planning for your demise. Special and unique isn’t optional anymore.

April 2016 • Total Food Service • www.totalfood.com • 21

NEWS

OPENINGS

NYC Toque Forgione Debuts New North Jersey Steak House

ichelin-starred celebrity chef Marc Forgione walked into the chic dining room of his new steakhouse in Englewood Cliffs, American Cut Bar & Grill, clutching a large cup of coffee and looking tired. “I feel like I’ve aged 24 years in the last month,” said the slender, Mohawk-sporting 37-year-old, who also opened an American Cut restaurant recently in San Juan, Puerto Rico, as well as a fast-casual lobster spot in the new food hall in Penn Station. Another American Cut is slated to open this month in midtown Manhattan, less than two months after the Englewood Cliffs spot. “We felt it was time to expand and have some fun,” said Forgione, the eldest son of renowned chef Larry Forgione and one of Food Network’s “Next Iron Chef” winners. “Expanding into North Jersey seemed like a no-brainer: After all, not only is it so close to New York City, but Englewood Cliffs and neighboring towns have sophisticated and well-off residents, many of whom are already familiar with Forgione’s food,” said John Meadow, president and founder of N.Y.C.-based LDV Hospitality, Forgione’s partner in the venture. “We have a very loyal New Jersey base,” he said. Together, they have transformed the 10,000-square-foot space that once housed the cavernous Assembly Steak House into a stylish and surprisingly intimate space with a dramatic

American Cut is a less traditional, more modern steakhouse, one that likes to “have some fun,” he said. 35-seat bar and lounge area. American Cut Bar & Grill is an offshoot of his lauded American Cut in Tribeca, which opened in 2013, five years after the opening of his first spot, Restaurant Marc Forgione, also in Tribeca. With the opening of the American Cut in midtown, he will head five restaurants, with plans to open another American Cut, in Atlanta. Still, the Englewood Cliffs spot isn’t a clone of the Manhattan steakhouse. “We are not in New York City,” said Forgione. “We are in Englewood Cliffs.” Consequently, the Englewood Cliffs location is more casual than the Tribeca restaurant: There’s a burger on the dining-room menu, for example, whereas in New York it’s only a bar item. Plus there’s more fish and more salads on the menu “for the ladies,” Forgione said, who he believes are more health conscious. The music played in the dining room is different, too. “The first night we opened, people said, ‘You have to play more Sinatra,’ “ he recalled. But the menu also includes many of the chef’s celebrated dishes, including his popular 42-ounce tomahawk steak for two, his sui generis

22 • April 2016 • Total Food Service • www.totalfood.com

pastrami hanger steak, his signature chili lobster and his crispy latkes. His diners expect those dishes, just as, he said, Springsteen fans expect to hear “Born to Run” at a concert. Still, does North Jersey, which has its share of steakhouses, need another one? “There are a lot of steakhouses,” Forgione said. “We have our own personality.” American Cut is a less traditional, more modern steakhouse, one that likes to “have some fun,” he said. “American Cut is not your straightforward steakhouse,” said Phat Schwader, the Laos-born chef of Khe-Yo in Tribeca and a close friend since 2000. “It has a lot of different influences.” Asian, for example. Take the chili lobster. It is a riff on a Singaporian crab dish Forgione once had. There’s even some deli influence: The pastrami hanger steak was inspired by Katz’s, the famous Jewish deli on Manhattan’s Lower East Side. Recalled Forgione: “I knew I wanted to do an homage to N.Y.C., and while eating a pastrami sandwich in Katz’s, I thought, ‘Why not season steak with pastrami spices and put it in the smoker?’ “ It was, he said, an instant

Chef Marc Forgione

hit. “He is insanely good, insanely creative,” said Schwader – though, for some time, it was difficult for his friend to shine. “He has a very famous last name,” Schwader said. “He lived in his father’s shadow.” His father, Larry Forgione, who has been called “the godfather of American cuisine,” is credited with changing the way Americans eat. By focusing on American cuisine and using seasonal, local ingredients, the elder Forgione launched the farm-totable movement. Marc Forgione, who grew up on Long Island, said as a kid he didn’t know how influential his dad was. “He

continued on page 110

April 2016 • Total Food Service • www.totalfood.com • 23

FOOD SAFETY WITH FRANCINE SHAW Tips to Prevent Norovirus: The Leading Cause of Foodborne Illness

orovirus is the leading cause of foodborne illnesses and it spreads rapidly. Anyone can get infected with norovirus and it’s possible to get it more than once. The average person will get norovirus approximately five times during their lifetime. Peak season for norovirus is during cooler months: November to April. The Centers for Disease Control (CDC) estimates that each year, Norovirus causes: • 19 - 21 million illnesses • 56,000 - 71,000 hospitalizations • 570 - 800 deaths When norovirus enters food service establishments, the results can be serious and widespread. In December 2015, a Boston-area Chipotle had a norovirus outbreak that sickened over a hundred customers. Then, in March, Chipotle shuttered a different Massachusetts restaurant amid norovirus concerns. When Chipotle learned that four employees at this location were ill, they decided to close the store for a full sanitation. At the time, it wasn’t known for certain if the employees had norovirus, so this closure and full sanitation was done as a precaution. This closure cost them a day’s sales, the cost of the sanitation, and more negative press (that they didn’t deserve). Erring on the side of caution was wise, as at least one employee was ultimately confirmed to have the virus. As a result of Chipotle’s actions, no customers were infected. They

Francine L. Shaw, CP-FS.FMP, is President of Food Safety Training Solutions, Inc., which offers a robust roster of services, including food

prevented an outbreak. Chipotle has received considerable bad press since for months, as the quick service chain suffered one foodborne illness outbreak after another, including salmonella, E. coli, and norovirus. These events hit multiple locations, sickened hundreds, caused Chipotle’s stocks to plummet, sparked lawsuits, and even resulted in a criminal investigation by the Department of Justice. When they suspected norovirus in early March, they did exactly what they should’ve done – closed and sanitized this restaurant. Unfortunately, their actions to prevent yet another foodborne illness outbreak were not reported in the most positive light. Norovirus is extremely common. When employees come to work with diarrhea and vomiting, most facilities don’t close for sanitation. In fact, these employees are often permitted to work

Norovirus can easily contaminate food because it’s very tiny and infective. It only takes a very small amount of virus particles (as few as 18) to make someone sick

24 • April 2016 • Total Food Service • www.totalfood.com

with these very contagious symptoms that can infect others – and even cause a foodborne illness outbreak. Norovirus can easily contaminate food because it’s very tiny and infective. It only takes a very small amount of virus particles (as few as 18) to make someone sick. Food can get contaminated with norovirus when: • Infected people who have feces or vomit on their hands touch the food. • Food is placed on counters or surfaces that have infectious feces or vomit on them. • Tiny drops of vomit from an infected person spray through the air and land on the food. Foods can also be contaminated at their source: • Oysters that are harvested from contaminated water • Fruit and vegetables that are contaminated during the growing process At Food Safety Training Solutions, Inc., we offer food service professionals these tips to avoid norovirus-related issues: • Do not work or allow your employees to work when ill. • Avoid preparing food for others while you’re sick and for at least 48 hours after symptoms stop. Get a note from your physician before returning to work. • Wash your hands carefully and often with soap and water (at least 100°F). The handwashing process should take at least 20 seconds. • Rinse fruits and vegetables carefully.

safety training, food safety auditing, responsible alcohol service training, writing HACCP plans and more. The Food Safety Training Solutions team has more than100 combined years of industry experience in restaurants, casinos, and convenience stores. The company has helped numerous clients, including McDonald’s, Subway, Marriott, Domino’s, Girl Scouts and Boy Scouts of America, Chipotle Mexican Grill, Dairy Queen, and Omni Hotel and Resorts, prevent foodborne illnesses. Additionally, they work with restaurants of all sizes, schools, medical facilities, convenience stores, hotels and casinos.

• Cook shellfish thoroughly. • Clean and sanitize kitchen utensils, counters, and surfaces routinely. • Wash table linens, napkins, and other laundry thoroughly and often. • Have (and implement) a policy for “Clean-up and Disinfection of Norovirus” as stated in the 2013 Food Code. Let’s give credit where credit is due. Kudos to Chipotle for doing the right thing, regardless of what it cost the business. On the day they closed one location to prevent yet another foodborne illness outbreak, their stocks dropped again, and the media headlines were negative. Chipotle is going to continue to be under the microscope for a long time. They’ve made many mistakes over the past months, but they appear to be making positive changes in their foodborne illness protocols, and that should be applauded.

April 2016 • Total Food Service • www.totalfood.com • 25

EYE

METRO NEW YORK’S FOODSERVICE EVENT COVERAGE

Club Managers 22nd Annual Show at Glen Island Casino

unning a private club is a challenging endeavor. Healthcare and food regulations, trends, governance, financials and strategic planning are all necessary parts of running one well. To help club managers succeed at these, the 22nd Vendor Show at Glen Island Casino brought together 1,200 people from the private club industry for its annual one-day networking and education event. The Vendor Show

has raised over $3,000,000 since its start in 1994 to support educational programs for club managers and to assist managers to further the club management profession; provide financial assistance to individuals from the public sector, including minorities, interested in the club and hospitality fields and, create a greater public awareness of professional opportunities; promote the club management profession through academic programs offered

by (community) colleges, culinary schools, and universities both in New York and other states, and to cooperate in the dissemination of professional information to allied associations, academic institutions, and other groups involved with the hospitality field. Foodservice suppliers, including 120 vendors showing club specific products, exhibited their wares at the show. Attending were clubs from the Metro New York area, including

Manhattan, Westchester, Long Island, the Capital region of upstate New York and lower Connecticut. A talk on trends in the club industry led off the day, with expert panelists from five different industries, who shared their observations and expertise on what’s hot, along with best management practices in strategic planning and board gover-

continued on page 112

Al Harris and Jeff Dellon led the H. Weiss team to the annual event

(L to R) Barry Chandler, Maureen Williams and Jack O’Hare of Long Island’s Nissequogue Golf Club shopped the event for the upcoming season

Main Street Meat’s Lee Selig (R) and his team brought a full line-up of menu solutions

(L to R) The Smokehouse of New York trio of Hector Avila, Jessica Teich and Brett Portier

The Mill River Club duo of Azdine Bercetta and executive chef Fay Reyes

(L to R) M. Tucker’s Michael Friedman and Fred Silver

(L to R) Danny Hermanns, Sam Aloisio and Matt Sikora anchored Long Island’s Peter’s Fruit booth at Glen Island

(L to R) Riviera Produce’s Patrick Aste and Paulette Viani

26 • April 2016 • Total Food Service • www.totalfood.com

April 2016 • Total Food Service • www.totalfood.com • 27

NEWS

BEER SOLUTIONS

Beer Foam? Lowering Keg Pressure is Not the Answer

eer flowing too fast and foamy? First thought is to turn down the CO2 pressure on the regulator, right? Wrong. It is amazing how often service calls are made because the CO2 gas regulator has been improperly adjusted. The regulator has been turned way too low because the beer was too fast, but this fast flow is not even clear beer but foam! Instead of addressing the issue as to why there is foam, a natural inclination would be to somehow slow down this perceived fast flow so that clear beer will go into the glass. It is helpful to understand carbonation to know a little bit about what’s going on inside your keg of beer as you dispense it. This will help you serve better draft beer. Carbonation = Carbon dioxide dissolved in a liquid. Whether it is water (seltzer), soda, champagne or beer, dissolved carbon dioxide is the component of the drink that gives it fizz. This fizz is a natural by-product of fermentation that is produced by the yeast involved - a natural compound for use in beer. Carbon Dioxide or CO2 is a clear, colorless gas that is a key component of our atmosphere. Many draft service calls encounter systems using 100% CO2, but the pressure setting to the keg is only around 7-8 PSIG. Doing a little detective work, the problem comes to light: the retailer says that if he used the recommended 12-14 PSIG, that

a fresh keg just coupled would foam like the dickens and this foam was shooting out of the faucet. Further detective work finds that the keg was just delivered or was a backup in warm storage. Beer temperature was not 38°F, maybe closer to 50°F or worse. If the retailer lowered the pressure to 7-8 PSIG, the beer (foam) was easier to catch. As a matter of fact, they claimed that eventually the beer would clear. All that foam that was dumped out of the faucet was the actual carbonation in the beer. The beer’s gas content is reduced to the point of being flat. The retailer is now happy because the beer is going into the glass versus down the drip tray, but profit is being reduced. Unfortunately, many retailers actually believe that the low 7-8 PSIG to the keg was ideal and the kegs should always foam when first coupled. The retailers’ pour cost of dispensing in this fashion sky rockets since most of the beer was going down the drip tray. Not to mention customers not asking for another pint. Who likes flat beer? They would be better off placing a cup on top of the tap marker and wait until the next day to dispense. It takes that long for a warm keg to acclimate to the keg cooler. The reason that tapping warm kegs results in foam is simple. The gas in the beer is very, very sensitive to temperature - particularly warm temperatures. This carbon dioxide gas is looking for any reason to

28 • April 2016 • Total Food Service • www.totalfood.com

jump out of the beer. More so when the beer is warm since gas expands when heated. The bottom line for keeping pour cost low, resale high and to enjoy beer as the brewer intended is to manage your inventory to avoid dispensing from a warm keg while

applying the correct PSIG. Keep your fingers off of that regulator if foam is barreling out of the faucet. Be patient and once the keg has acclimated, clear beer will appear. And remember - beer has gas and its temperature trumps everything when dispensing.

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Q&A

EXCLUSIVE FOODSERVICE INTERVIEW

Tom Colicchio Head Judge on Bravo’s Top Chef, and President & Executive Chef, Crafted Hospitality

here did your passion for the business come from? I learned to cook from my mother and grandmother in New Jersey and started working as a teen chef in a hometown seafood restaurant. As a teenager, I taught myself the culinary fundamentals from the classic books La Technique and La Methode by French chef Jacques Pépin. My Dad suggested that I pursue food as a career. Please share your career path with our readers? I got my first job at the age of 17 in the kitchen of Evelyn’s Seafood Restaurant in my hometown: Elizabeth, NY. Then I started working in a string of New York City restaurants: The Quilted Giraffe, Gotham Bar & Grill and Rakel and Mondrian. In 1994, I worked with Danny Meyer to open Gramercy Tavern. When did you go out on your own? In March 2001, I left full-time operations at Gramercy Tavern to open my own restaurant, Craft. We focused on simple, prepared meat and vegetable dishes. I wanted to showcase the craftsmanship of cooking, not the artistry, and the way to do that is to have the highest-quality ingredients and do as little to them as possible and serve them as

simply as possible. What were the keys to the successful expansion of the Craft brand? We expanded the Craft family of restaurants across the United States. We launched concepts including Craftsteak, an upscale steakhouse; Craftbar, a more-casual food and drink establishment; and ‘wichcraft, a sandwich shop. Has your reality TV work helped you prepare for your new role as MSNBC’s first food correspondent, or is this a totally different experience for you? In dealing with the physical aspect of being in front of the camera and all that stuff, yes, reality TV has definitely prepared me for that. But I think the work I’ve been doing on food policy, starting with making the documentary A Place at The Table and spending time up on the Hill, I think I’ll probably lean on that a lot more than the reality TV. Speaking of that increased time in Washington on Capitol Hill, you’ve become a spokesperson against the DARK Act. I don’t necessarily look at this through a chef’s lens, more from a consumer standpoint, more of someone who has a family. I’m not

continued on page 32

30 • April 2016 • Total Food Service • www.totalfood.com

Tom Colicchio. (photo from Bravo Media/Andrew Eccles)

April 2016 • Total Food Service • www.totalfood.com • 31

Q&A Tom Colicchio, from page 30

against the role of science in food. What I don’t like is the prevalent use of GMO’s and leaving the consumer in the dark. Is it hard to keep from confusing this type of issue with the tree hugging and Al Gore? That is where I come at it from. If you care about the environment, you care about the amount of glyphosate that is being used, because it could be spread, you know. It’s used for two things. Number one, you can plant all this corn, dump glyphosate on it, and it doesn’t kill the corn, it kills every weed, it kills everything in the field. And so, yes, does it make it easier to farm? Yes. It may for some period of time until weeds become resistant, and then you have to use more. You have to go to something more dangerous. So I am deeply concerned with the amount of insecticide that’s being used. I don’t want to participate in that. I want to find food that is cleaner. So what is the labeling solution that you are proposing? I’m not suggesting that we ban anything. And not that we put a skull and crossbones on a package. And not that we make it law that manufacturers have to go out and source other types of ingredients. So I’m suggesting on the ingredient line where it says corn, it says GE for Genetically modified corn, that’s it. Who is it that’s responsible for this? The Monsantos and the DuPonts of the world. They’re dumping hundreds to millions of dollars into this campaign and then you have the grocery manufacturers that are doing the same thing. You think for a second that that guy who’s watching a football game on Sunday afternoons is going to look at the back of his bag of Doritos and decide he’s

Tom Colicchio (center) turns Thanksgiving leftovers into breakfast in an appearance on The Tonight Show Starring Jimmy Fallon (photo from NBC Universal Media LLC)

not going to eat them anymore because of a label? Wow, GMO corn. I can’t eat this anymore? No, it’s not going to happen. Do you see any benefits for the restaurateur for GMO applications? I’ll put my chef’s hat on for a second. Where you’re taking a Chinook salmon, which isn’t even Atlantic salmon, you’re adding genes from this ocean pout. When it is too cold salmon doesn’t grow, they grow slower. So you put this gene in there and actually the animal will grow faster. So now, okay, so there are benefits here. The salmon grows faster, so you have to feed it less food, which gets it to the market faster. How and why should a chef get involved in this debate? Chefs have become a trusted source for food and nutrition. I think it’s important that chefs lend their voice if they feel the need to, they should lend their voices. I think we’re a trusted source. We’re also, I think, if you look at the chefs who are signing this petition, there are

32 • April 2016 • Total Food Service • www.totalfood.com

over 2000 signatures across the United States in various markets. And we’re also business owners. I think if I were a member of Congress, and I were voting against this, and I had a bunch of signatures that I’m looking at, I would say to myself hmmm, politically this may be a great idea. What was the niche that you and your co-horts were looking to fill with the Best New Restaurant TV show? It all gets lumped into “reality” TV, but I actually look at the show as reality competition, which is slightly different from reality TV. On Top Chef there’s a combination of reality and competition, whereas I think there’s very little reality on Best New Restaurant. Obviously it’s real, but it’s more about the competition. The contestants aren’t interacting with each other as much as on Top Chef. You’ve been doing TV for a long time. How do you think peoples’ tastes in food TV have changed over time? If you look at food TV going back

to Julia Child, those early shows were mostly cooking shows. Then you got a whole network dedicated to cooking, and a lot of the morning shows and even some of the latenight shows started doing cooking segments. I remember my first cooking segment was in 1991 on Live! with Regis and Kathie Lee. I was doing a braised red snapper with eggplant caviar and a rosemary-lemon vinaigrette. I showed up at 8 o’clock that morning and the producer was like, “Where have you been? You missed rehearsal!” And back then, you set up your own station there was no stylist, you did it all yourself. I had this little cooler and started unpacking everything, and every 10 minutes the producer would come over and go, “You’re going to mess this up, I can’t believe this, I should just cut you right now.” So we start the segment and I put some eggplant in the oven the oven wasn’t on, because I had a swap-out all ready to go and then Regis starts messing with the oven. And I’m like, “Regis, it’s okay, come back over here, it’s on the table” and pulled the cooked eggplant out. And he goes, “Well, that’s what happens when you miss rehearsal.” Now, I thought he was talking about me, and I’m thinking, I can’t believe he just threw me under the bus like that! But I just let him roll on, and it turns out he missed rehearsal. He didn’t even know I missed it because he wasn’t there. So we get through the segment and I get it done in time and it’s just perfect. The producer came over after the segment and she just said, “Wow, that was really great. Anytime you want to come by, just let us know.” And I was like, “I will never do TV again.”

continued on page 34

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Q&A Tom Colicchio, from page 32

Do you think people are interested in the pure competition aspect of the show? I think people seem to be enjoying learning about the real backof-house things that go on in restaurants. If you’ve ever worked in the restaurant business, you know people are fascinated by how food actually comes out of the kitchen. Most people also believe that there are like two people back there and that the chefs cook everything, so I think they kind of like seeing the curtain being pulled back a little bit. In your new role, are you trying to reach the same audience that currently watches your reality TV shows, or are you speaking to a different set of people entirely? Reality TV is the way to get them to the table, and then you have to

hope the message you’re sending comes through. Recently when I was on The Rachel Maddow Show, we were talking about how the First Lady is trying to get the message across that it’s healthier to eat fruits and vegetables. And that’s an easy story to digest - we all know we need fruits and vegetables, we get it. But then you have to look at why, often, people aren’t choosing fruits and vegetables. You start to think, well, why is a fast food burger more expensive than a peach? If you present these issues in a way that people can understand and digest, they will want to know more. I think the public is ready for this. In addtion to the GMO issue, you have also been involved with

continued on page 36

34 • April 2016 • Total Food Service • www.totalfood.com

The dining room interior at Craft, New York, NY

April 2016 • Total Food Service • www.totalfood.com • 35

Q&A Tom Colicchio, from page 34 tackling food waste. Food waste has become such a major issue in our food system because it historically hasn’t gotten the attention it deserved from the public or the government. As illustrated throughout the film Just Eat In, the private sector is failing to create an efficient system and American citizens are the ones paying the price. This should be an apolitical issue… can you really imagine someone on either side of the aisle arguing that we should be wasting more food? The fact that 40% of the food we produce in this country gets thrown away really illustrates the scope of the issue, but taking such a macro approach leaves people wondering how they can help. Households wasting 25% of the food they purchase hits closer to home and is powerfully depicted with the image of a shopper dropping 1 of her

4 bags of groceries and just continuing on to her car. How can we continue this conversation beyond the film and help to curb this problem? The biggest thing we can focus on is educating children about the value of fresh food, where it’s from, how it’s grown, etc. and how to prepare it. I find that the more blemishes something has, the more flavorful it tends to be. Not only does this give the next generation the tools necessary to make responsible food choices throughout their lives, but it engages their parents, teachers, and other stakeholders to learn about these issues and their importance.

The dining room interior at Colicchio & Sons, New York, NY

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SCOOP New App Encourages You To Eat Lunch Out, Not at Your Desk Scoop says if you’re like most office workers, you probably spend your lunch break eating at your desk. A new app called Allset wants to change your lunchtime routine and you’ll barely have to lift a finger. The all-in-one app will take care of every step needed in order to let you enjoy a restaurant meal, from reserving a table to ordering your food to paying the bill and tipping generously.

INSIDER NEWS FROM METRO NEW YORK’S FOODSERVICE SCENE It also ensures that your food will be served within minutes of you sitting down, making getting back to the office within an hour a snap. Here’s how it works: Once you fire up Allset on your smartphone, you can search for a nearby restaurant, select a time and party size for the reservation, then choose your drinks and entrees from a menu with complete food descriptions and the occasional food photo (shot by Allset). The app will even coordinate reservations and orders with any other people in your

party, using your phone’s contact list. When everything is scheduled, simply go to the restaurant, where your meal will be served within five minutes of sitting down. Once you’re “all set,” the app will also pay the bill plus tip using your saved credit card information. “Our mission is to bring people from offices to restaurants, to get all the benefits of a restaurant experience and have a proper lunch break,” said Allset founder Stas Matviyenko. “Our aim is to help you enjoy the restaurant experience, but in a shorter time. We believe that our solution will help a lot of employees spend their lunch time happier and not at their desk.” Currently, Allset works with 140 restaurants in San Francisco and New York City, but plans to branch out to Chicago and Los Angeles later this year. It also plans to add a breakfast option. The app is available on Android or iOS devices.

Waldorf Chefs Come To NYC To Compete

The Allset app in action.

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Scoop notes that The Waldorf Astoria hotel collection recently brought its best chefs from around the world for a team competition to

select a dish that will now become a part of each destination’s famous menu. Joining the Waldorf’s top culinary minds were finalists for the 2015 James Beard Foundation Rising Star competition from across the United States. Broken into twochef teams, each pairing developed a unique recipe to battle for Waldorf Astoria immortality. Finding a place on the menu of a Waldorf Astoria hotel is no mean feat. The venues are famous for creating world famous meals that found their way to restaurants around the planet including the Waldorf Salad, Red Velvet Cake and Eggs Benedict. The home base for the Taste of Waldorf Astoria competition was the collection’s iconic New York property. Five dishes entered the competition, created in the kitchens of the Waldorf Astoria Orlando, Waldorf Astoria Amsterdam, Waldorf Astoria Jerusalem, Waldorf Astoria Beijing and The Roosevelt New Orleans (also a Waldorf Astoria Hotel). Specially invited guests and a panel of judges sampled and selected the entrants. Those culinary experts making the selections included Chef Wylie Dufresne (Saveur Editor-in-

salted duck eggs, okra, and sweet purple potatoes. From the Roosevelt New Orleans, Waldorf Astoria Master Chef: Stefan Kauth and JBF Rising Star Se m i - F i n a l i s t Chef: Jeremy Wayne (Chef de Cuisine at La Folie of San An entry for the Taste of Waldorf Astoria competition Francisco, CA) created Shrimp Chief ), Adam Sachs ( James Beard Segnette – cast iron-seared shrimp Foundation President), Susan Ungawith cajun spices and a cauliflower ro (Questlove) and Chef David Posey and mascarpone-filled cappelletti. (Winner of the Taste of Waldorf AsFrom the Waldorf Astoria Orlando, toria 2015). The winning dish was Waldorf Astoria Chef Bernard and the Jing Roll created by Waldorf AsJBF Rising Star Semi-Finalist Chef toria Master Chef Benoit Chargy and Jamilka Borges (Former Chef de JBF Rising Star Finalist Chef Erik Cuisine at Bar Marco and Executive Bruner-Yang at the Waldorf Astoria Chef at SPOON – Pittsburgh, PA) ofBeijing. It includes Chinese Nappa fered Sable Fish with Florida Truffle, Cabbage wrapped around a deliincluding Black Cod, Clams and cate filling of minced Wagyu beef Pine Needle Butter, Zellwood Corn, with black mushrooms and Chinese “Florida Truffles,” a Sumac Tomato chili peppers, hoisin sauce, local and Elderberry Syrup.

The Waldorf Astoria Amsterdam brought Master Chef Sidney Schutte (Executive Chef at Restaurant Librije’s Zusje Amsterdam) and JBF Rising Star Semi-Finalist Chef Grae Nonas (Co-Executive Chef at Olamaie). They created Beech Anemone – Confit beech root mushroom with creamy Dutch cheese, smoked sous vide egg yolk, sea succulents, pickled watermelon radish and a conserved mushroom vinaigrette. Finally, the Waldorf Astoria Jerusalem offered Waldorf Astoria Master Chef Itzik Mizrachi Barak and JBF Rising Star Semi-Finalist Chef Joseph “JJ” Johnson (Executive Chef at The Cecil and Minton’s, New York, NY) with their dish, The Seven Species – Dorade, tahini, aubergine, Bulgur salad, and garnished with cucumbers, carrots, squash and fresh herbs.

New Eatery Set To Lead Change In Manhattan’s Little Italy Scoop notes Manhattan’s Little Italy is moving beyond its tourist trap joints drenched in red sauce. Capri Ristorante, slated to open later this month at 145 Mulberry St., is the first stateside eatery from genuine

Italian chef Franco Aliberti, who has appeared on cooking shows in his native country. Capri comes on the heels of Aunt Jake’s, a well-reviewed upscale eatery at 151 Mulberry, from the team behind The Greenwich Project and The Mulberry Project. Capri’s 4,000-square-foot space has room for 130 people in the dining room and another 10 at the bar. There’s an additional 30 seats on the outdoor patio, and 50 more once the street closes for summer. The space is meant to evoke Italy’s Capri Island in the 1960s, with photos of Jackie O and Valentino; bright, sunny decor and traditional tiling on the floors and walls. Aliberti will overhaul menus at the group’s Ciao Trattoria in Nolita and Eolo in Chelsea for owner Marcello Assante, who wants to add the breezy ambiance and cuisine of Capri for locals and visitors alike. Assante also owns Local 92 in the East Village.

HX Show Launches Search For Foodservice Pioneering Concept To Build Out At Javits Event In November continued on page 40

April 2016 • Total Food Service • www.totalfood.com • 39

Scoop, from page 39 Scoop says The Foodservice Pioneering Concept is now celebrating year 5 of awarding a foodservice trendsetter and creator, first prize for a new design that is creative, innovative and forward thinking. HX: The Hotel Experience, November 13-15 in NYC, spearheads this award each year to bring attention to food and beverage inventors and their creations to enhance the industry with new cutting-edge technology and ideas. HX is now accepting applications for the 2016 Foodservice Pioneering Concept Awards. The first, second and third place winners will be notified by May 27, 2016. The

first place winner also will receive paid travel and hotel expenses to supervise installation of the project on the exhibition floor and to attend the show. In addition to industry recognition, your concept will be promoted in Show communications and collateral, and be featured in a future issue of Foodservice Equipment Reports magazine. You will have the opportunity to present a seminar at HX, HX will create a video interview with you to run on both FER and HX. You’ll have the opportunity to describe your concept vision and the equipment that enables it. You’ll also have access to leads generated

by visitors to the concept installation on the show floor. Submissions must include a revenue-generating foodservice concept that can open and operate in an under-used, nontraditional location in a public area or in a host (client) venue. Lobbies, courtyards, hallways, concourses or any high-traffic space not specifically outfitted to foodservice are venue examples. These are locations where access to water is limited and ventilation and gas connections are non-existent. Plus, HX has a panel of star-studded judges that will be choosing the top three winners for 2016. Judges include, Zia Ahmed-

Senior Director-Dining Services, The Ohio State University, Michael Atanasio - Director, Food & Nutrition Services, Overlook Hospital. Maura Doran, RDN- Director, Food & Nutrition Services, New York Methodist Hospital, David M. Heymann, General Manager, Sheraton Syracuse University Hotel and Conference Center, Tom Prykanowski, Director of Brand Strategy and F & B Innovation, Choice Hotels Michael Roddey, CEC- President and Principal, Gastronomic Services and Consulting, Kirk Rodriguez,

continued on page 42

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April 2016 • Total Food Service • www.totalfood.com • 41

Scoop, from page 40 Director, Hospitality Services, Texas Tech University.

Boulud Hosts Top TriState Toques To Benefit Citymeals Scoop says kudos to chefs Scott Conant, Michael Anthony, Charlie Palmer, Frank Castronovo, Frank Falcinelli and Marcus GleadowWare as they were all on hand last month to help chef Daniel Boulud feed lucky guests in “black tie and blue jeans” at his annual Sunday Supper benefiting Citymeals on Wheels, which prepares and delivers meals for homebound elderly New Yorkers.

Four Seasons Set To Announce New NYC Home Scoop notes the owners of 280 Park Ave. have a rare, grand retail space they want to lease to a highend restaurant. The Four Seasons faces a July 31, 2016, lease expiration at the Seagram Building nearby and the owners of the elegant eatery have had serious talks with the folks at 280 Park about moving there. Meanwhile, at Seagram, a few blocks north, owner Aby Rosen is keeping his options open for the Four Seasons space — a city-designated landmark interior within a landmarked office tower. The three parties are engaged in the city’s most fraught restaurant-real estate drama. Part of the story might be resolved soon: Four Seasons co-owner Julian Niccolini said, “We will make a decision about 280 Park soon. If I had to tell you a direction, absolutely, this is the direction.” However, it was by no means clear that the folks at 280 Park are ready to turn over the keys to the Four Seasons. Sources said they’ve talked to, approached or been approached by, many other restaurateurs including Stephen Starr, Ken Friedman, Drew Nieporent, April Bloomfield and

Jose Garces. Steven Durels, head of leasing for SL Green which coowns 1960s-vintage 280 Park with Vornado, said, “When we bought the building, we reserved the retail spaces for upscale dining” an important part of a $150 million upgrading, which has drawn more than a half-million square feet of new office tenants in the past 18 months, leaving only 200,000 of 1.4 million square feet available. Although 280 isn’t a landmark, its owners clearly mean to confer on it the prestige of one, as an inducement to future office tenants. The mid-block retail space boasts entrances on East 48th and 49th streets and 18,000 square feet on the ground and second floors, plus as-of-right outdoor seating for 168 on the two sides. The owners built a square pool in an area between the east and west sides, which intentionally or not suggests The Four Season’s famous Pool Room. Durels said the blended asking rent for the two floors is $150 per square foot. Newmark Grubb Knight Frank’s Jeffrey Roseman, the broker for the space, described its appeal, “This part of Midtown desperately lacks cool places to eat and drink, which is evident by the success of restaurants like Casa Lever and Lavo.”

Butchers Set To Battle On Upper East Side Scoop notes that Manhatanites are mad about their meat. Fleishers Craft Butchery will open its first Manhattan store on the Upper East Side, across the park from top chef April Bloomfield’s upcoming butcher shop/diner. The 1,000 squarefoot space, at 1325 third Ave. near 76th Street, will be Fleishers’ fifth location when it opens this summer. The only other Fleishers in New York City is on Fifth Avenue in Park Slope. The butchery’s meats come from animals raised locally in New York

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and Connecticut without hormones or antibiotics.

Bark Approval On New Rules Concerning Dogs In Outdoor Bars & Restaurants Scoop sees that passing legislation to allow dogs in outdoor sections of bars and restaurants was one of the best things Albany accomplished last year, and it’s now going to be a bit easier to manage for said food service establishments.

verify each animal that trots across its threshold. “Restaurants must also use barriers or other methods to limit contact between dogs in the outdoor dining area and dogs and people on an adjacent sidewalk,” the Health Department said and dogs also won’t be allowed to slobber on or touch any dining surfaces. “These proposed regulations are common sense measures designed to protect the public health while allowing New Yorkers to dine with their dogs,” the bill’s sponsor, Assemblywoman Linda Rosenthal, said. And now, animal lovers are starting the countdown for outdoor drinking season.

NYC Set To Host Culinary World’s Red Celebration

Despite support from numerous law-makers and restaurant owners, the Health Department was less than thrilled with the move, proposing a rule that restaurant owners would have to check for licenses that dogs had been vaccinated and registered. As of today, however, the Health Department has nixed those requirements, and pooches can now chill freely without producing paperwork. Instead of carrying around registration and vaccination information, dog parents can bring their wards into any outdoor cafe or bar that permits dogs on the premises. Participating restaurants will be required to post a notice about licensed dogs but won’t be required to

Scoop is happy to report that June 2016 marks the third annual EAT (RED) SAVE LIVES, (RED)’s monthlong campaign that unites some of the culinary world’s most dynamic and renowned chefs, restaurants, bars and food trucks to raise funds and awareness for the Global Fund to Fight AIDS. For the second year, Bullfrog + Baum has been named the agency of record, teaming up with (RED) to co-develop communications strategy and support media relations throughout the initiative. The global activation features a variety of EAT (RED) SAVE LIVES events and programming for culinary enthusiasts throughout the month, including the second annual (RED) Supper kickoff event in New York City on June 2, 2016. The (RED) Supper brings together some of the industry’s most recognizable chefs, all with one common goal: to fight against AIDS. Intimate chef-hosted (RED) events throughout June, local and artisanal food activations on the East and West coasts, plus (RED) partner activations will all provide

continued on page 110

April 2016 • Total Food Service • www.totalfood.com • 43

MIXOLOGY

WITH WARREN BOBROW

Les Vergers Boiron Makes Flavors That You Remember Forever

es Vergers Boiron are, quite simply, the best tasting frozen fruits and vegetables that money can buy- presented in a fashion that makes the chef’s life... much easier. Drinking the very best that Europe has to offer should not be a surprise, nor a curse. Many of intense flavors, long available in Europe and around the globe- have recently made it to the United States in the form of concentrated, frozen purees from Les Vergers Boiron. And with these intense flavors encased in their unique and handsome packaging, cooks and mixologists have discovered that they can spend more time doing other things

Warren Bobrow is the creator of the popular blog The Cocktail Whisperer and the author of nearly half a dozen books, including Apothecary Cocktails, Whiskey Cocktails, Bitters

in the kitchen. Other than sourcing and preparing the myriad of sparkling fresh, fruits and vegetables needed to make a container of puree. No one is suggesting that you should cease to use fresh, far from is my instruction to do this. What Les Vergers Boiron offers is something quite rarified and perfect in each container. What this becomes is more than just a metaphor; Boiron makes flavors that you remember forever. Because flavor has a way of doing what I consider to be something that carries you throughout your life. The first time you tasted something or smelled something is likely the reason. So when I was called to task recently

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to write a little piece on these “truly the world’s best” (in my opinion of course) frozen- pure fruit purees, my heart started to race. Just a little bit, because it’s only 10 in the morning and drinking before noon- although exciting- means for a short day! My choice of rum to accompany these brilliantly made fruit purees would have to be the rum that I represent as brand ambassador here in the United States. That would be Mezan Rum. The reason for this choice is very simple. The rum is as close to pure as I know- it doesn’t have any additives like caramel coloring or added sugaror even chill filtering. It’s delicious for its simplicity- that is why I choose the Mezan XO variety. Made in a small batch of five thousand or so bottles, the XO, being from Jamaica- stands up beautifully to the Boiron purees. Comprised of a blend of rums, ranging in age from four to twenty three years of age, there is no dark color added like so many rum companies do- to fool your eye into believing that the rum in your glass- is in fact old rum. And another inducement to mixing craft cocktails with uncolored liquids would have to be the color of the cocktail itself! Naturally colored rum won’t make a light colored juice into something resembling bilge water… Since Mezan doesn’t caramel color, the XO shows beautifully against the lighter colors of the Boiron fruit purees. It’s really amazing to me how easy the Boiron can transform your bev-

and Shrub Syrup Cocktails, and his most recent book Cannabis Cocktails, Mocktails, & Tonics.

erage program as quickly as the 1 kg container can be thawed. Your beverages will taste like Europe, immediately. Even the aromas from the fruits and vegetables remind me of another place. Directly into my cocktail glass because these purees don’t need to be diluted. They are ready to go. There is a trip to the tropics in every sip of my mixtures. In this case I picked the pineapple, the mandarin and the pink grapefruit. This combination of flavors screams rum and the rum sings a tune of adoration in the presence of such pure flavors. No longer do you have to peel, juice, sterilize, adjust seasoning, hope and guess your way through perfect purees of the very best ingredients possible. As a cook I appreciate what goes into (and what doesn’t) each container of Boiron purees. The ingredients say it all: 100% pink grapefruit. That’s it! Nothing else. No glycerin, no sugar, no caramel coloring, no natural or artificial flavorings added. Nothing! Sort of like Mezan Rum, wouldn’t you say? Tasting Notes: Pink Grapefruit. Imagine running headlong through a grapefruit forest- hypothetically of course. The oils

continued on page 122

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April 2016 • Total Food Service • www.totalfood.com • 45

FIORITO ON INSURANCE Protect Your Restaurant From The Aftermath Of A Food-Borne Illness Outbreak

he most important responsibility of a restaurant owner/manager is to keep the food you serve safe and fresh for your patrons. Restaurants and other types of hospitality entities face unique exposures when it comes to food-borne illnesses and contamination. The Centers for Disease Control & Prevention (CDC) estimates that each year roughly 1 in 6 Americans become sick from consuming foods or drinks that are contaminated with harmful bacteria, viruses or parasites. A 2015 CDC report found that the number of multi-state foodborne disease outbreaks are on the rise, currently averaging around two per month. These outbreaks are larger, more frequent, and deadlier than before. The financial and social impact of a food borne-illness outbreak can greatly damage your bottom line, reputation and even result in the closure of your operation. Some of the most common food-borne illnesses include: E-coli, Salmonella, amongst many others. Prevention Best Practices: The use of food safety practices by the entire organization minimizes the chance of a food-borne illness outbreak. To manage the risk of foodborne illness, you must implement policies that focus on good health and hygiene practices and ways to maintain the viability of the business. Every food establishment uses, processes, and sells food differently. However, the general issues and key

principles of food safety remain the same. All food safety training programs should contain these three main factors: • Personal Hygiene for Food Professionals • Time & Temperature Control • Cross-contamination Prevention Here are some ways you can make sure your food safety plan will be effective: • Establish clear, actionable goals for the safety of the customer and the health and productivity of your business. • Ensure consistent support throughout your company for the plan, starting with senior management. • Have a formal crisis management and communication plan that establishes clear roles and responsibilities, and addresses potential product recall events. • Educate employees on the steps to be taken in a crisis situation. Financial Impact / Insurance Coverage: If your restaurant is part of a chain or group, it is difficult to control every aspect of food handling across all locations, however, there should be a protocol established with best practices for risk management to make sure that each manager/owner is following the proper instructions

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to handle food appropriately. Foodborne illness claims are among the greatest financial risks facing the food industry. As seen in recent headlines about the Chipotle Mexican Grill E.coli and Salmonella outbreaks across dozens of locations in the US, an unsafe practice from one or a few locations could cause significant collateral damage to your entire operation. It is vital that you investigate options that would insure you against these kind of losses. Food-Borne Illness insurance covers major factors of the financial impact of a food-borne illness outbreak, which include loss of income and incident response/public relations expenses: • Business Interruption: Traditionally, your commercial property insurance policy should come with “business interruption” coverage, however, this will only cover costs associated with loss of business income resulting from physical damage to your operation such as a fire, NOT a loss of income from a media driven health scare or food borne illness peril. A comprehensive Food-Borne Illness insurance policy comes with a separate business interruption kicker which will cover your losses if you lose 10% or more of sales as a direct result to the outbreak in your restaurant. • Incident Response: After an illness outbreak has occurred, resources are required to locate and recover the product, coordinate announcements,

Robert Fiorito serves as Vice President, HUB International Northeast, where he specializes in providing insurance brokerage services to the restaurant industry. As a 20-year veteran and former restaurateur himself, Bob has worked with a wide array of restaurant & food service businesses, ranging from fast-food chains to upscale, “white tablecloth” dining establishments. For more information, please visit www.hubfiorito.com

and deal with customer complaints and potential lawsuits. As witnessed in the recent Chipotle case, the reputation and integrity of your business can suffer greatly as a result of a food borne illness incident or outbreak. Poor publicity can have significant financial implications including upfront costs and negative impact on customer loyalty. Food-Borne Illness insurance will cover the expenses you incur by hiring a public relations and crisis communications firm to assist you through the media response. The cost of proper insurance coverage is insignificant in comparison to the coverage and protection your restaurant will receive in the event of a publicized food-borne illness incident. Food-Borne Illness insurance offers a broad array of options and it can prove to be a perfect supplement for preparation and foresight in confronting a crisis. To learn more about this coverage, or to get help in developing a crisis management plan, contact your broker.

April 2016 • Total Food Service • www.totalfood.com • 47

CHEFCETERA

UP CLOSE WITH METRO NY CHEFS

Leland Avellino Chef, Dinosaur Bar-B-Que, Stamford, CT

here did you grow up and who or what was your inspiration to start a career in this industry? Where did you study culinary arts? I have spent time working in family-owned restaurants for as long as I can remember. My culinary training is not formal (aside from a few classes at CIA at Greystone). My first actual restaurant job was at Costa Azura in Milford, CT where I was a busboy and dishwasher. What have been some of the biggest challenges in your career? Barbecue has been one of them – especially Dinosaur Bar-B-Que. There are so many variables in BBQ that can change your outcome. You have to be on your game and ready to account for things like wind, barometric pressure, and outside temperature. What’s your cooking style and philosophy? And when did your love of BBQ start? My cooking style and philosophy is to be addicted to sourcing the absolute best ingredients and handling them with the respect they deserve. My love of BBQ started in my mid 20s. My best friend Frans took the helm of a local BBQ establishment in Westport, CT and I began digging through his kitchen and discovering the intricacies and flavor profiles of different types of meat. It wasn’t until I started at Dino in early 2012 that I really got the BBQ bug and discovered my weak spot – beef brisket! Why do you think we have seen

a major growth in BBQ restaurants or some type of BBQ item added to menus? BBQ is more than just food, it’s a lifestyle and culture that you can feel when you walk into our restaurants. Dinosaur Bar-B-Que just rolled out a new menu featuring Tex Mex, Korean, and Caribbean influenced dishes. What was the vision and influence behind these new global ingredients on the menu? Dinosaur Bar-B-Que has always included a mix of a lot of different types of flavor profiles. We are currently in Miami doing an event and our founder John Stage eagerly took me to where some of our Cuban influences took shape years ago. Most times, the flavor profiles on our menus are a showcase of flavors we love and places we have been that inspire us.

There are always talks of healthier eating. Is Dinosaur Bar-B-Que offering guests any allergen and glutenfree menu items? We offer a good amount of gluten free options and have just rolled out a few new salads. We also have a new smoked mushroom veggie burger that is being very well received in the restaurants we have debuted it in. So there is something for everyone at the Dinosaur! What are some of the key pieces of cooking equipment Dinosaur Bar-BQue is utilizing in the BOH? Our smokers are the engines that produce our BBQ so they are very important to us. We use J&R Oyler woodburning pits, built in Mesquite, TX, as well as Ole Hickory pits that run on a combination of gas and wood. In our Stamford location, we char all of our

One of Dinosaur BBQ’s delicious Pulled Pork Sandwiches. Photo by Daniel Krieger

48 • April 2016 • Total Food Service • www.totalfood.com

Chef Leland Avellino

BBQ over live fire in a custom J&R Oyler grill. What’s your opinion on the elimination of tipping in our industry? I think it can work in some environments, but not necessarily everywhere. I fully support higher wages for everyone – front and back of the house. I am, however, concerned with raising prices at a time where value perception is so important to success in our business. What’s the key to building and finding your kitchen staff? Finding loyal, passionate people is a start. From there, you need to take care of them – not just with money, but with a clear plan of how they can progress to the next level. What advice could you give our younger chef readers looking to move into an executive role? Find a concept or restaurant or group of people that you believe in, fully immerse yourself into the food, and never stop learning and growing. Being at this level is more about relationships and the support of a team than about one individual.

April 2016 • Total Food Service • www.totalfood.com • 49

LITTLE M. TUCKER

WITH MORGAN TUCKER

Welcome To The New Normal

t’s been a dozen years since my parent’s drove me to Ithaca, New York for my first day of college at Cornell University’s School of Hotel Administration (SHA), the most prestigious hospitality program in the country. University plays a significant part in every undergraduate’s life. College is the first home that you create for yourself. College forces you to accept independence, choose maturity, and hopefully embrace a diverse educational opportunity. But there is something different about The Hotel School. In the past decade the buildings, landscape, and people have changed, but the pulse of SHA has not. It beats with a commitment to lifting others. Beyond the relationships I developed with my uniquely hard working peers, my tether to SHA was secured by our passion for hospitality and our drive to question the status quo. As “hotelies” we learned to develop and nurture pure emotional connections in creative and innovative ways. We are famous for experiential courses, which surprisingly don’t include napkin folding. Similar to our counterparts in prestigious culinary programs also pursuing highly specialized vocational degrees, practical application affords a unique learning experience that truly pushes one’s boundaries. Recently, I have been returning to Cornell twice a year. I visit in the fall for recruitment and in the

“When hiring potential employees, experience is important, but our industry needs creative, young entrepreneurs in all facets of the industry.”

Morgan Tucker is Director of Business Development at M. Tucker, a division of Singer Equipment Company. Ms. Tucker works with a wide diversity of

spring for Hotel Ezra Cornell. For this one weekend in March, undergraduate and master’s students pursuing careers in the most adventurous business school in the world assume control of the teaching hotel on campus. The signature annual business conference is an opportunity to return to my alma mater for programming on current happenings and industry trends. It is also an opportunity to connect with the next generation of leaders in our field. This year’s theme was, “Welcome to the new normal.” The weekend addressed the unprecedented change disrupting all sectors of the hospitality industry. What have I learned from my recent visits? First, I can still be confused for a teenager, which is both comforting and insulting. Second, there is no normal! The new normal is to accept the excep-

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tional. Third, pay it forward. It’s a privilege to have just hired my fourth “hotelie” and each has been pivotal in the success and growth of our business. Our NYC sales office now has five SHA graduates and one CIA alum! When hiring potential employees, experience is important, but our industry needs creative, young entrepreneurs in all facets of the industry. There are students in hospitality and culinary programs in our backyard with unique skill sets who are eager for a sustainable professional opportunity. Isn’t it time to make room for these hungry millennials on our side of the business? Last weekend I hopped out of a cab in downtown Ithaca behind three intelligent and passionate entrepreneurs, each of whom shared the same undergraduate experience as I did, years after. None of them had planned to go into foodservice

acclaimed restaurateurs, celebrated chefs, and industry leaders across the U.S. Her website littlemtucker.com is an exceptional resource for equipment and supplies solutions. Morgan is based in NYC and can be reached at mptucker@mtucker.com.

distribution. In fact, I am not sure they even knew a career on this side of the industry could be so uniquely diverse and rewarding. Whether it’s SHA, your alma mater, or one of the local culinary schools, take a trip and meet the new normal. It is a lifetime business after all.

April 2016 • Total Food Service • www.totalfood.com • 51

NEWS

EXPANSION

NYC Based Juice Generation Sets Sights On Food Profits With New Launch

ow that Juice Generation has more New Yorkers embracing raw juices with names like Daily Detox and Get Ur Green On, it’s moving toward solid ground with chef-made vegan meals. Healthy food chains now serve vegetable-centric dishes such as Jackfruit Tacos, Wild Mushroom Avocado Rolls, Green Papaya Pad Thai, and a Root Noodle Ragu made of spiralized root vegetables pine nuts and zucchini pesto, all part of its new Vegan4Lunch menu, priced at $9.95 per entree.

Juice Generation founder and CEO Eric Helms, who started the company in 1999 and has expanded it to 15 locations in Manhattan, says you don’t have to be a full-fledged vegan to try these healthy meals, which are under 500 calories, and like its other offerings emphasize seasonal local, organic ingredients. “The way that we wanted to present this is that small decisions that you make in your life once a day, once a week can have really big implications,” Helms said. “We think that by choosing a plant-based meal when-

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ever you can, it can have some really big implications - it can impact not only how you look and how you feel but also the community, animals, and certainly the environment.” Helms is tapping into a consumer space that is increasingly interested in wellness. The cold-pressed juice market alone is estimated at $100 million a year. But besides cold-pressed juices, Juice Generation also sells acai bowls, smoothies, fresh juices, shots and boosts, and bakery items. For its new menu, the company tapped a chef from the fine dining world: Jason

Hall, who was top chef at Gotham Bar & Grill, executive chef at Crown Hospitality Group, and worked with Tom Colicchio’s Craft during his 15 years on the restaurant scene in New York. He is no vegan, but that doesn’t mean he hasn’t found a way to make it delicious, he said. “I found vegan food uninspiring and not tasty, and when you dig down into it not that healthy either,” Hall said. ”So the idea was to take the platform of Juice Generation and implement a newer, lighter, kind of vegan food.”

April 2016 • Total Food Service • www.totalfood.com • 53

NEWS

TECHNOLOGY

You Could Say It’s In Their Blood

ven though they both started out in other businesses – Sherry Solomov, in fashion and her husband, Ariel, in jewelry – in the end, they decided to to go back to the restaurant world they came from. “I’ve worked in restaurants since I was 14, my husband also,” Shari says. “I went to college for fashion, and worked in the industry but still always found myself going back to restaurants.” Initially, she says, she started looking within her family for a family business in Manhattan, but nothing really clicked. “Then I met my husband, and literally on the first date, it was like, what do you want to do in your life? He was in the diamond district at that time, designing rings. And he said, I hate my job. I asked, what do you want to do? And he said, burgers and beer,” Sherry recalls. “B and B, he drilled it into my head. I said, that’s really weird because I’ve been looking for a restaurant for the past three to five years. It was meant to be.” When the relationship got more serious, the couple began looking

for a location for a restaurant. “A couple deals that we got really serious with fell through because of legal issues,” Sherry reports. “There was a bit of shadiness within whatever they were doing, nothing having to do with us. But then we fell upon Park Slope, and Ariel found the spot, and called me up. I’ve never heard him be more sure about a location.” She remembers she didn’t even see it before putting down a deposit. “I thought only afterwards, my husband knows. That’s it, this is it.” The two signed the lease last February and demolition work started on the first of March. “He did everything with his own two hands,” she says proudly. Originally from Brooklyn himself, Ariel had a feel for the borough, and for making the restaurant theirs. “What it was before and what it is now, it’s completely night and day,” Sherry points out. “We did every single thing having to do with the cosmetic work but Ariel also built all the fixtures from scratch by hand, even the beer tap. We had our brander come in, she took our fam-

The bar at Brooklyn Burgers and Beer.

ily crest and created our logo and design.” Ironically, the couple’s baby played a part in the restaurant’s launch, too. “I was very, very pregnant when we opened up so I was literally basing the whole menu around my cravings,” Sherry recounts. “I was like, ‘I want a burger with triple mac and cheese and bacon and all the good stuff.’” She remembers that Ariel went through notebooks and notebooks of recipes, just dreaming about this

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vision of Brooklyn Burgers and Beer. Shari says what makes their spot different is that they specialize in craft beers. “We don’t do any domestics. We have a seasonal menu so we change a good 40% to 60% of our beers every season, in addition to our menu. And we have the classic ‘build your own burger’ and signature burgers. We have an eightounce patty. And what’s different about our patty and our other menu

continued on page 104

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April 2016 • Total Food Service • www.totalfood.com • 55

RESTAURANT RENAISSANCE

WITH FAITH HOPE CONSOLO

New York Nosh News

pring is all about new beginnings and this is obvious in the fabulous food world! There is a whirlwind of new eateries, new concepts and choices galore. Here are some of the exciting dining options both recently open and almost ready to debut. Open American Cut 109 E 56th St New York, NY 10022 (212) 388-5277 American Cut’s Midtown restaurant by Marc Forgione and LDV Hospitality opened at The Lombardy Hotel. This is the fourth outpost and they plan to open another in Atlanta. Currently open seven days a week for dinner starting at 5:30 p.m. and soon will serve lunch and offer a threecourse prix-fixe, as well as a la carte options like sandwiches, large salads, and grilled fish. Covina 127 E 27th St New York, NY 10016 (212) 204-0225 Tim and Nancy Cushman debuted their new Mediterranean-influenced restaurant in The Park South Hotel, where they already have their hit sushi restaurant O Ya. Chef Cushman was inspired by his travels to the Mediterranean coast and will also be serving homemade pizza and pasta. The restaurant initially serves dinner only and soon it will also open for lunch and brunch, with a section called Covina Café that will offer pastries, sandwiches, and Counter Culture coffee.

Nix 72 University Pl New York, NY 10003 (212) 498-9393 The Michelin-starred Dovetail chef John Fraser partnered with a Chipotle founder Steve Ells and former Conde Nast editorial director James Truman and opened a modern vegetarian and vegan restaurant accompanied by cocktails and boutique wines. Mighty Quinn’s BBQ 1492 2nd Ave New York, NY 10075 (646) 484-5691 The seventh location of the popular barbecue restaurant is open daily for lunch and dinner on the Upper East Side. Pitmaster Hugh Mangum and his team are serving the same adored menu as the other Mighty Quinn’s locations. Fred’s at Barneys Downtown 101 7th Avenue New York, NY 10011 (646) 264-6402 The perfect downtown powerlunch spot. The restaurant, for now only serves lunch and weekend brunch and is located on the top floor of the store. Chef Mark Strausman’s menu includes Fred’s favorites from the Madison Avenue location but there are several additions.

Coming Soon ABCV 38 East 19th St. Union Square

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By Jean-Georges Vongerichten and Neal Harden is a vegetarian spinoff of ABC Kitchen with plenty of salads and roasted vegetable dishes.

Faith Hope Consolo is the Chairman of Douglas Elliman’s Retail Group.

Agern & The Great Northern Food Hall 89 E 42nd St, Midtown Denmark culinary star, Claus Meyer is creating a farm-to-table restaurant inside Grand Central Terminal with a menu from Gunnar Gíslason, the chef/restaurateur behind Dill in Reykjavík. Also being created is an all-day Nordic food hall adjacent to the restaurant in Vanderbilt Hall. The Great Northern Food Hall will have five “food pavilions,” serving dishes made with seasonal ingredients from New York State. The market will also have a coffee station and a bar area. Augustine 5 Beekman St. Financial District An all-day French restaurant coming to the Beekman Hotel from hospitality legend Keith McNally and Cherche Midi’s executive chefs Daniel Parilla and Shane McBride. Fowler and Wells 5 Beekman St., Financial District An American restaurant also coming to the Beekman Hotel from Tom Colicchio the celebrity chef/restaurateur behind the Craft empire. Colicchio is planning to serve throwback dishes like lobster Thermidor and beef Wellington. In addition to the 90-seat dining room, Colicchio will also operate a 70-seat atrium lounge with drinks and a more relaxed food menu.

Ms. Consolo is responsible for the most successful commercial division of New York City’s largest residential real estate brokerage firm. Email her at fconsolo@elliman.com

Chumley’s 86 Bedford St., West Village Alessandro Borgognone, Doug Hopkins, Vito Ferrero, and Jim Miller are opening a “modern day speakeasy” which was forced to close nearly a decade ago due to structural issues with the building. The space will feature many details from the original bar, and the owners are working with a historian to recreate “the feel of the 1920s.” Le Coucou 138 Lafayette Street, Soho This French restaurant being created in the upcoming 11 Howard Hotel by restaurateur Stephen Starr and Daniel Rose. Union Square Cafe 2.0 235 Park Ave. South, Union Square Danny Meyer’s first restaurant is reopening in a much bigger space a few blocks away. Like the original, Union Square 2.0 will offer Italianinfluenced New American fare from Carmen Quagliata. Sam Lipp will run the dining room, and starchitect David Rockwell is designing the space. Happy Dining and Happy Spring!

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April 2016 • Total Food Service • www.totalfood.com • 57

EYE

METRO NEW YORK’S FOODSERVICE EVENT COVERAGE

C-CAP Raises $1.2 Million To Benefit Local Culinary Students

gainst a backdrop of the Hudson River at Pier 60, forty plus of New York City’s finest chefs once again took a night off from competing with each other. Top toques donated their time to raise funds for C-CAP-Careers Through Culinary Arts Program. With the assistance of C-CAP’s student and alumni, guests at the charity event were able to taste some of the city’s best cuisine. This year, C-CAP honored Chef Daniel Humm of Eleven Madison Park and the NoMad for his dedication to culinary excellence. “His commitment to mentoring and educating the next generation of culinary professionals is special,” noted C-CAP’s founder Richard Grausman. C-CAP’s Vice Chair Tim Zagat awarded Humm with the C-CAP Honors Award in front of some 800 guests. The Program (C-CAP) was created in 1990 by celebrated cookbook author and educator Richard Grausman. Recognizing that many underserved high school students could flourish in the restaurant and hospitality industry, Grausman began working to enrich school culinary programs at the teacher’s request. C-CAP puts educators on par with industry professionals by arming them with tools and the knowledge of proper techniques and identifies and nurtures talented students. Highlights of the evening were dishes including Chantrelle, Sencha, and Dashi by Bryce Shuman of Betony;

continued on page 116

The event gave students the opportunity to work next to legends including Marcus Samuelsson (L)

C-CAP founder Richard Grausman and C-CAP President Susan Robbins welcomed guests

(L-R) Nobu 57 Executive Chef Matt Hoyle, Richard Grausman of C-CAP, and longtime C-CAP supporter Drew Nieporent of Myriad Restaurant Group

Food TV star Carla Hall (L) celebrated her soon to open new eatery in NYC with her fans

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Legendary NYC toque Sarabeth Levine of Sarabeth’s

Grausman shared a moment with C-CAP’s 2016 award winner Daniel Humm

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NEWS HEALTHY MENU SOLUTIONS New Sodium Reduction Solution To Launch At New York Restaurants

oncern about excessive sodium intake in FF/QSR restaurant foods has been rapidly growing, with calls for mandatory regulation and other initiatives directed toward the reduction of salt consumption. In response, Salt of the Earth Ltd. makes its Umamix flavor-enhancement product available to restaurants. Umamix is a proprietary, savory mix of quality sea salt and vegetable extracts. It is rich in umami, the distinctive, flavorboosting “5th taste.” The all-natural formula is designed to reduce sodium and MSG use in food applications and recipes. “We developed Umamix to answer

the growing demand from consumers to reduce sodium in food without compromising on flavor,” explains Dror Levy, Retail & Food Service Export manager for Salt of the Earth. “Umamix can help chefs reduce sodium up to 45% in various recipes and food applications, providing a vegan, natural and GMO-free solution for restaurants in New York and the rest of the US.” Salt of the Earth collaborated with MBA candidates at Northwestern Kellogg School of Management, Chicago, in a study to better understand what professional and casual chefs really want and how they might use Umamix in their recipes. The study

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took place in The Chopping Block culinary school in Chicago. “The research showed Umamix to be especially effective in replacing salt in a variety of food products including vegetarian dishes, sauces and meatbased products, such as hamburgers,” Levy adds. “Restaurant patrons want a great dining experience, and this translates to healthful food, with full flavor,” says Revital Ben Shachar, Marketing Manager for Salt of the Earth. “People want to eat healthy, and they demand transparency when it comes to what’s in the food they consume. The challenge for chefs is to make food healthier, with great taste and without pre-

servatives or synthetic ingredients. Umamix lets them stir in or shake on flavor. Salt of the Earth is able to help chefs develop or adapt recipes to take full advantage of Umamix’s substantial flavor enhancement and sodiumlowering benefits,” Shachar adds. With innovation and quality as its driving principles, Salt of the Earth has been producing sustainable sea salt solutions for the global food industry since 1922. Salt of the Earth’s customers span more than 30 countries on 5 continents. The company controls and tracks sustainable salt resources and works to promote balanced salt consumption through innovative sodium reduction solutions.

April 2016 • Total Food Service • www.totalfood.com • 61

RESTAURANT STAFF MANAGEMENT

WITH LEEANNE HOMSEY

Hospitality Turnover Rose To 72.1% In 2015

ruce Grindy, chief economist for the National Restaurant Association, said, “Rising quit rates indicate workers are increasingly confident in the labor market and are willing to move to another job.” In my opinion it’s more likely that the rising quit rates of employees reflect ancient employee training practices and the archaic, devolving world of service and culture within every restaurant. Every few moments in the daily lives of employees they experience intuitive shopping, customer engagement and enhanced customer experience and yet in the very “Hospitality” industry they work in, no one takes the initiative to teach them to create customer engagements and experiences and subsequently inspire employees to

“Customers who spend money with the same business more than once are becoming increasingly dissatisfied with being greeted and treated as if it is their first visit...”

LeeAnne Homsey is a monthly contributor to Total Food Service Magazine and offers a one thousand dollar discount to subscribers for her

stay. Restaurant employees are still trained to serve and upsell, not to create relationships. Customers are equally exposed to consistently more intuitive and therefore better customer service outside the “Hospitality” industry

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and often take out their frustrations on employees trained only with standard, “non-intuitive” restaurant, hotel or retail customer service training. Customers who spend money with the same business more than once are becoming increasingly dissatisfied with being greeted and treated as if it is their first visit and can take their frustrations out on employees in a variety of ways. Employees move on in hopes of finding better, more current leadership training. They are not finding It and thus the problem self-perpetuates. If we trained our employees and managers to create engagement and experiences instead of focusing exclusively on food sales and the bottom line, our employees would foster a healthy, growth related environment. One in which they would gladly stay in for years to come and

“Hospitality Tips For Bigger Thanks” 16 step customer engagement training course. Call to train your staff “engagement selling” and stop your employee turnover. 1-646-462-0384

come back to if circumstances were to ever change. They would feel empowered and entrenched in the building of the business instead of frustrated, replaceable and worst of all unaccountable. The world is changing. The restaurant industry’s training is not. Why not stand out from the crowd and train your employees to stay and begin lowering the Hospitality turnover rate? It is the ultimate people business after all. Food is just the conduit.

April 2016 • Total Food Service • www.totalfood.com • 63

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ASK ANDREW

1. Is it true that restaurants are now allowed to have dogs in their sidewalk cafes? New York State passed a law amending the NYC Department of Health’s (“DOH”) law prohibiting restaurants from having non-service dogs in their outdoor dining areas. After the state passed the law, it was up to the city to make rules for restaurants that want to welcome dogs. We received mixed feedback from restaurateurs about whether they liked this law or not. So we provided feedback to the DOH with our members different opinions in-mind. DOH was responsive to our feedback. Their final rules allow restaurants to welcome or prohibit dogs and set restrictions, such as size limitations. Workers are no longer responsible for confirming

FROM THE NYC HOSPITALITY ALLIANCE

that dogs have been properly vaccinated, which was a provision that was removed because the law al-

Andrew Rigie is the Executive Director of the New York City Hospitality Alliance, a trade association formed in 2012 to foster the growth and vitality of the industry that has made New York City the Hospitality Capital of the World.

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ready requires dogs to be vaccinated and it would pose unnecessary burdens on workers and businesses. For those restaurants that choose to allow dogs, we encourage them to think through how it may impact their operations and guests’ experiences. They should also speak with their insurance brokers about any new risk that may arise. You can get a quick run-down of the law by visiting The Alliance’s website https:// www.thenycalliance.org/press-release-detail.php?id=201

2. What’s this we hear about the first NYC Hospitality Alliance Awards on May 10th? Working with restaurant and nightlife operators gives us a unique perspective into how special this industry is. Its vibrancy is so impor-

tant to the economic and social fabric of our city. And because of all the amazing businesses and incredible people running them, we decided to celebrate them and recognize their achievements. So on Tuesday, May 10th we’re taking over Marquee New York to celebrate our industry’s awesome contributions to hospitality and the city with NYC themed fare, crafted cocktails and an award ceremony. We have an incredible lineup of award nominees. For example the Hearts of Hospitality award will recognize a human resource professional in hospitality for their excellence, the Determination Award will be given to someone who has risen through the ranks, exemplifying the opportunities that are available

continued on page 120

April 2016 • Total Food Service • www.totalfood.com • 67

PEST ELIMINATION

Keep Yourself Off the Menu! Bed Bug Detection and Prevention in Restaurants

distasteful reality Don’t you think restaurateurs have enough chainsaws to juggle without having to worry about bed bugs in their restaurants? And yet believe it or not, while not as common as flies, rodents, and other pests, bed bugs are a year round threat to any restaurant. How can bed bugs happen to my restaurant? Bed bugs are notorious hitch hik-

ers, and they can travel into your restaurant via customers, staff, deliveries, and even from neighboring structures. In the years I’ve been a Pest Management Professional (PMP), I have found bed bugs in restaurants everywhere from the banquette seats to the locker room to the coatroom. And if they are in these locations then they can be anywhere in between. What should I not do? As with any challenge in the res-

taurant industry, you should neither panic nor should you ignore the problem. In fact, educating yourself and your team is one of the most effective ways to protect your restaurant, and you can do this by familiarizing yourself with what this pest looks like and by having your PMP come in to your establishment to educate your staff on bed bugs. Managers should encourage an atmosphere of “if you see something say something” when it comes to bed bugs, with team members being commended for speaking up. And most importantly, anything that is a potential specimen should never be thrown away or destroyed but should always be kept for a PMP or entomologist to identify. How do I detect bed bugs? Bed bugs are small, but they are not invisible and they can be identified before an introduction becomes an infestation. Your PMP will inspect for all pests on every visit, but since you and your team are in your restaurant much more of the time, everyone’s eyes should be open for these pests. Even better are the bed bug monitoring devices which are available and which provide 24 hour a day detection. These monitors should be placed in any “critical” areas and should be checked regularly. How do I deter bed bugs? There is no way to eliminate absolutely bed bugs from coming into

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Dr. Joel R. Grassi is an Accounts Manager at BHB Pest Elimination. He is certified Bed Bug Specialist and a NYS licensed applicator. If you would like him to provide you with a complimentary assessment of your restaurant as it relates to pest management, please contact him at 212-242-3383 or joel@bhbpest.com

your restaurant. However, in addition to early detection, there are several things that can be done to deter them from getting established. First, periodic barrier treatments by your PMP will aid in preventing them from traveling into your restaurant from wall voids, electric outlets, and neighboring structures. Second, coat rooms can be treated in various ways to be ready to meet any newly introduced bugs. And third, locker rooms can be flushed out to see if bed bugs are hiding in various cracks and crevices. So even though bed bugs are once again part of life, there is no reason why they need to be a part of your restaurant. Through education, early-detection, and proper treatments, you can make sure the only ones eating at your restaurant are the paying customers.

April 2016 • Total Food Service • www.totalfood.com • 69

NEWS

INDUSTRY EVENTS

IRFSNY ’16 Draws Big Crowds To Javits For Annual Event Industry Trade Show and Conference Named One of the Top Events In New York

ver 18,100 industry professionals, including buyers from high-end restaurants, multi-unit operations and foodservice establishments from throughout New York and the surrounding states, attended last month’s International Restaurant & Foodservice Show of New York held at the Jacob Javits Convention Center. Among the major trends at this year’s show was the industry’s on-going yearning for green and sustainable solutions. The show also served as a showcase for Imperial Bag & Paper to debut its acquisition of Borax Paper. The show always serves as a launching point for many new innovations led

The show featured an extensive agenda of culinary demonstrations

this year by Heineken’s new disposable keg. The fun of this show comes from the fact that it is financially accessible to even the newest of firms. In fact one new tray company literally opened its doors on the show floor. One could certainly debate that healthy eating is still a pipedream with aisles and aisles of rich desert decadence on display. Chefs, industry leaders, owners and operators networked and conducted business with 500 exhibiting companies during the

The Green Restaurant Association’s Michael Oshman and Chris Freeman of Imperial Bag & Paper unveiled their new association at Javits

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three-day trade show and conference. The event is owned by Urban Expositions and sponsored by the New York State Restaurant Association (NYSRA). “We had a tremendous event, and we thank the New York State Restaurant Association and their members, our exhibitors, attendees, speakers, and press who came out to support the only event in New York exclusively serving the restaurant and foodservice industry,” said Ron Mathews, Vice President, Restaurant

The team of Blount Fine Foods was on hand offering new organic soup varieties

& Foodservice Portfolio, Urban Expositions, producers of the event. “We were thrilled to be recognized as one of the top restaurant events in New York, and this year certainly did not disappoint. From jammed packed aisles, buzz worthy special events, timely education sessions, and thousands of new products the event truly offered something for everyone.” The exhibit hall had several featured areas including the expanded “Pub” which offered 20 innovative craft beverages including beers, ciders, wines, spirits, and more; the new Burger and Beer Lounge, where attendees

continued on page 72

Many of Metro NYC’s top caterers, led by Indiana Market & Catering’s Heather Isiminger and David Turk, shopped the show in search of new menu solutions

Crescent Duck Farm President, Douglas Corwin

Imperial Bag & Paper Co’s Jason Tillis, David Hirsch, and Howard Hirsch with Director of Business Development for M. Tucker /Singer Equipment, Morgan Tucker

Stew Leonards’ corporate chef Carlos Orte shopped the show looking for home meal replacement solutions

Jimmy O’Neill (c) of O’Neill Marketing visited with Bar Boy’s Brian Jones (L) and Jeff Desatnick

PBAC & Associate’s Michael Posternak welcomed NJ Restaurant Equipment’s Neil and Jodi Cohen to this year’s show

The show attracted a large contingent of caterers including Connecticut’s Harold Nielsen

Ruggiero Seafood’s James Magee and Rich Alaimo

Pastry Chef Competitor, Franshesca Garcia of Kingborough Community College

Heineken debuted their revolutionary draught beer system to show goers

The father and son team of Enrico and Nick Livanos of White Plains based Livanos Restaurants

Lebron Restaurant Equipment & Supplies President Manual Lebron

Top local chefs were on hand to judge the annual pastry competition

Lehr–McKeown Marketing’s VP, Kim Lehr offered the latest in tabletop trends to restaurant attendees

Culinary Software’s Jorge Ramirez and Robert Steinberg walked show attendees through their newest restaurant software

The Day & Nite All Service team

(L to R) United Refrigeration’s Paul Young and Lou Boero

April 2016 • Total Food Service • www.totalfood.com • 71

IRFSNY, from page 70 lined up to enjoy the East Meats West Burger Bar - presented by One World Beef, paired with brews from Anheuser Busch; the Japan Pavilion, featuring Sake and Sochu; the Food Trends Experience where 75 new companies provided samples of fabulous new foods that are inspiring new fresh menu ideas. With the guidance of State Agriculture Commissioner Richard Ball and Empire State Development President, CEO & Commissioner Howard Zemsky Taste NY Food & Craft Beverage Showcase returned to the Javits for IRFSNY. Ball noted: “Through the International Restaurant Show, which sees an audience of more than 20,000, we are putting local companies on the world stage—letting more consumers than ever taste why New York’s flavors are so great. Under the Governor’s Taste NY program, we are introducing New York products to businesses and consumers, and growing our vitally important agricultural industry.” “The International Restaurant and Foodservice Show has once again offered a perfect opportunity to put the spotlight on top-notch food and beverage companies across New York State. Through the Taste NY initiative, we continue to highlight New York’s homegrown products, and encourage the support of local farms and businesses to drive industry-related tourism in every region of the State,” Zemsky added. Melissa A. Fleischut, President and CEO of the New York State Restaurant Association, said, “One of the best ways we can help our economy grow is to promote great New York State agriculture and products to restaurant operators here in New York and around the globe. Forging local partnerships within the state and expanding our reach outside of it will drive our economy forward; we thank Taste NY for continually embodying that spirit.” The show’s commitment to Farm to Table took center stage. The Sixth

Annual Farm to City Expo focused on The New Marketplace: Local Food in Emerging Markets and featured speakers included Richard Ball, Commissioner, New York State Department of Agriculture and Markets; Linda LaViolet, Director of Farmers Markets, Empire State Development and Rachna Govani, Co-founder, Foodstand. Throughout the program speakers addressed how purveyors in New York State are addressing customers who are demanding convenience at the click of a button, health at point of purchase and increasingly, food from local farms. The New York State Restaurant Association, hosted a riveting panel discussion on the future of tipping, and its effect on the industry. The standing room only crowd heard from a dynamic panel which featured Marc Murphy, Chef & Owner, Benchmarc Restaurants (Landmarc & Ditch Plains) and Benchmarc Events; Amanda Cohen, Chef/Owner of Dirt Candy; Felice Eckelman, Jackson Lewis; Dino Lavorino, Union Square Hospitality Group; Edwin Guerrero, Havana Central; and Moderated by Melissa Autilio Fleischut, President and CEO of the New York State Restaurant Association. One of the highlights of the Ferdinand Metz Foodservice Forum was the 5th Anniversary Foodservice Council for Women session on Women Winning in Business. During the session Chef Chloe Coscarelli, by CHLOE; Samantha Wasser, ESquared Hospitality & by CHLOE; Joan Axelrod Siegelwax, Love & Quiches Gourmet; Melissa Fleischut, the New York State Restaurant Association; and Isabela Wojcik, James Beard Foundation joined Kathleen Wood of Kathleen Wood Partners to discuss what it takes to succeed in the foodservice industry today.

continued on page 74

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Brett Portier of The Smokehouse of NY

Restaurant Depot’s College Point, NY staff

M. Tucker president Fred Buonnacorso (L) utilized the show as an educational resource for some of the firms’ new sales team

ZON Technology’s Laurence McCullough with Contract Furniture’s Senior Profect Manager, George Agcaoili and Vice President Gene Trivell

TouchBistro’s Vanessa Vite, Amanda Wapnick, Cameron Lillico, Mike Lozano, and Kristin Zecher

Phillip Han of TurboAir debuted the new softmill™ Convection Oven

Equipex’s Casey Parks, Tom McHale, Vincent Palumbo, Gary Licht (President), Irina Mirsy-Zayas, and Eden Qudsieh

Maureen Looney of Best Marketing Reps with American Trading Company’s Nathaniel Morgan and Amanda Blattner

April 2016 • Total Food Service • www.totalfood.com • 73

IRFSNY, from page 72 At the close of the Show, exhibitors contributed over 10,000 pounds of food to City Harvest, the world’s first food rescue organization, dedicated to feeding the city’s hungry men, women, and children for more than 25 years. Highlights of the event, included: Twenty exhibitors were chosen by an esteemed panel of media judges to Pitch the Press, and present their new product or service to editors, buyers, restaurateurs and others. Best in Show for Pitch the Press was awarded to Farms2Tables for their Hudson Valley Farms App. Other products that were presented included 1TouchAway’s Resto Digital Menu; Brooklyn Whatever’s Shmolives, Shnuts and Shpickles; ChefChargers’ Elegant Charging Station; CocoArt’s Kosher Artisan Chocolate; Contract Furniture’s Solar Powered Umbrella; Forno deMinas, Cheese Rolls; Heat Chef Apparel’s Cooling Chef Jackets; LoliWare’s Biodegredible Cups; SaniStation’s Knife Cleaners; Steelite’s Melamine Bone China; Takahashi’s Umepon Orange and Plum liquor; Taste This Foods’ fresh organic and non-dairy ricotta; Modalito’s TenkeItalia Gelato Carts; The Chaat Company’s Savory Yogurt; Paris Gourmet’s MODA Tart Shells; and Valrhona’s Hazelnut Milk Chocolate. The judges included Michael Scinto from Total Food Service, Sara Webber from Catering Magazine, Jeffrey Dryfoos from Dessert Professional, Barbara Castaglia from Restaurant Management, and Dave Turner from Tabletop Journal.

Taste Envy’s Jason Brown and Nadine Brown

Attendees voted in several categories in the Innovative New Product Showcase. The Overall Winner was The Catering Box for The Catering Box Side Bar; The 1st Place Runner Up was Allies GF Goodies for their homemade gluten free products; The 2nd Place Runner Up was Heat Chef Apparel for their innovated chef jackets; and Best New Product in the Food Trends Experience was Padilla Imports for their Chile Habanero Hot Sauce. The Culinary Demonstration Theater included the presentation of the Torch Award to acclaimed restaurateur Drew Nieporent, Myriad Restaurant Group; the Beacon Award to Celebrity Chef Sara Moulton; and the NEW Rapid Fire Challenge: Appetizer face-off which was won by Manjit Manohar, The Pierre Hotel for his Eggplant appetizer. In addition, there were culinary demonstrations presented by Chef Ricky Estrellado of Nobu; Stephen Yen from Paige Hospitality Group; Justine MacNeil from Del Posto; Celebrity Chef Anton Testino; Certified Master Chef Fritz Sonnenschmidt and others. Don’t miss the 2017 International Restaurant & Foodservice Show of New York, which will be held Sunday, March 5 – Tuesday, March 7, 2017 at the Jacob Javits Convention Center in New York.

(L to R) New Irinox president Ronald Von Bakergem welcomed the Pecinka Ferri team to the firm’s spectacular new booth

It was fun and games for the irrepressible Steve Sanders (R) and his Sea Breeze team

The Purse Perch’s Richard and Elsa Spindler

Wisconsin Cheese’s Rich Marston and Bob Dilcher

HIMI Products’ Jason LeGunn, Peter Knight, and Summer Moran

The Pat Fava led Air Comfort team used the background of the show to announce the creation of a new plumbing division

Shiprite’s Mayer Schlisser brought a portfolio of new bag designs to the 2016 event

(L to R) Rick Rivera and Hal Block announced the creation of their new rep firm: YBR Marketing

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Malachy Parts & Service’s Rich Farrell Jr. and Geraldine Ocana

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IRFSNY, from page 74

(L to R) Cambro’s Dave Allard and Tom O’Halloran of CLVMarketing

Merrick Dodge’s Ira Reiter toured the show

Urban Expositions’ Vice President Foodservice Group, Ron Mathews (L) and Total Food Service’s Michael Scinto (R) awarded Farm2Tables’ Cliff Platt and Patricia Wind with the 2016 “Pitch the Press” Award for best new product.

(L to R) Monoblanc’s Bill Dolan with Oscartek’s Barry Zarrin and Dale Long

The D’Artagnan booth featured many new menu ideas

The Yale University dining duo of James Filtz and Alicia Carney

Waring’s booth was a bevy of activity

Jill Van Exel of Vollrath worked with key end-users including Manhattan’s Eldridge Hospitality

Romantic Chocolates’ Kasia Bosne and Dan Stoffel of Popkoff’s

Java Jackets Jay Sorensen jetted in from Portland for the annual event

(L to R) Legendary New Jersey restaurateur Kurt Knowles of the Manor was welcomed by Economy’s Michael Konzelman

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The show’s seminars attracted large crowds

Fresh Origins’ Julie and David Sasuga

Thank you for joining us at the 2016 show! S AV E T H E D AT E

Sponsored by:

Presenting:

— M A R C H 5 – 7, 2 0 1 7

Featuring:

Produced & Managed by:

GAIN A FRESH PERSPECTIVE ON YOUR BUSINESS

www.internationalrestaurantny.com April 2016 • Total Food Service • www.totalfood.com • 77

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non-compromising approach to the quality of its products. A key to that commitment has been the investment that Estée Lauder makes in its people. Once again when the firm undertook its most recent upgrading of its manufacturing facilities in Melville, New York in taking care of its 1200 plus employees was a priority. At the very

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24 Scott Lafferty, Director of Dining and Retail Service Estée Lauder, Melville, NY

Jerry Hoffman, Account Manager Gene Coyne, Account Manager Premium Supply, Deer Park, NY

top of that list was an extensive new strategy to provide its Long Island manufacturing facility team with a State of the Industry dining facility. Estée Lauder’s Scott Lafferty was entrusted by the firm to create and implement the updated dining plan. “The challenge was to design a facility that would enable us to create fresh menus that could be

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Long Island Dealer And Worldwide Cosmetics Giant Team To Recreate Employee Dining Experience he Estée Lauder company’s formula for success has not wavered since the legendary New York City businesswoman and her husband launched the firm in 1946. For the iconic manufacturer and marketer of prestige skincare, makeup, fragrance and hair care products it’s always been about a

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served to an employee base that in many cases needs to be fed in less than 30 minutes.” So the challenge for Lafferty was to build a team that could enable Estée Lauder to accomplish those goals. “We had worked with Jerry Hoffman from Premium Supply on

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from the building into the facility,” Lafferty explained. This approach enabled Estée Lauder to run a new infrastructure into the same footprint, including changing the gas, sewer, water lines, our HVAC, our exhaust hoods. We did a complete re-do, with the focus of taking those resources and reducing our energy costs.” Hoffman and his Premium Supply team were then entrusted with utilizing the new energy footprint that Lafferty and National Grid created to solve the ventilation issue. “It was a very challenging part of the project,” Hoffman noted. The cafeteria is on the first floor, and then there is a second floor with office space, and then on top of that is the mechanical room. So basically we had to put

in a whole new exhaust system. We

0m did two-floor penetrations and extended the2 amount of equipment that we have. Captive Aire’s technology enabled us to design and implement a strategy that works by piggybacking onto the building’s new management system. With the ventilation issues solved, Hoffman and Coyne then set his sights on specifying an equipment package that would maximize menu flexibility for the Estée Lauder culinary team. “When we looked at 16 the menus, we certainly wanted a lot of flexibility15a wider variety of menu items,” Lafferty explained. We want14 ed to use the same core ingredients, 13 so we12could reduce our inventory

the US Tennis Open. Among the challenges facing the Lafferty /Hoffman team was to keep the integrity and feel of the Melville facility. The mixed-use manufacturing building was designed by Dattner Architects in association with David Brody Architects and completed in 1970. It features a very sleek timeless look. The first challenge for the design team was to convert the kitchen facility from a 100% inefficient electric only kitchen. Lafferty worked with National Grid to convert to natural gas to save on energy costs. National Grid’s solution was to run a separate gas line in from the south service road to the building. “We made the final connection 29

several occasions in the past,” Lafferty explained. “I knew with his expertise, he would have the vision for us to upgrade and solve the challenges.” The Deer Park, NY company brought a track record of success to Estée Lauder. With Hoffman and Gene Coyne dedicated to the project, Premium Supply was able to handle the diversity of challenges that the Long Island corporate dining project provided. Premium Supply has provided design/build service to customers throughout the United States and Europe. This has included restaurants, hotels, catering facilities, corporate cafeterias, and unique venues such as the Metropolitan Museum of Art, Epcot Center, and

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enue stream that we were getting in the past, we felt that it was more beneficial to offer, for instance, every Wednesday and Friday, a cook to prepare sizzling salads for those individuals. It’s basically the same thing, only we’re preparing it for you. But we do have pre-made delicious salads, grab and go, every single day – a chicken Caesar salad every day, a Greek salad, a basic green salad. So there is that option every single day. “ Lafferty also knew that for many of his daily guests that the priority was a menu of high quality grab and go options. “Whether it’s the old chicken fingers, chicken nuggets and fries or a hamburger, we have put our own imprint on a menu that will always remain popular with many employees. We like to think

of it as not exactly fast food but it’s quick and it’s easy.” Hoffman turned to Pitco’s frialators to ensure the highest quality and quick serve capability of Whitsons fries and nuggets. Among the highlights of Hoffman’s equipment package was the addition of a Garland charbroiler. That created a new set of flexible Estée Lauder menu options including grilled chicken and grilled fish (tuna and salmon). Hoffman also added a new Garland griddle, which has reenergized a breakfast strategy 1at 6 the three-shift facility. The 24/7 15 operation also created a challenge for Hoffman to source 14 grab and go cases. “We wanted to 13

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Lafferty also worked closely with the firm’s foodservice contractor Whitsons Foods to reassess the Estée Lauder workforce that it would be serving. “We have senior management in this facility and we also have the people who are working in the production lines and packing and shipping. It’s a very diverse group. So we try to create a menu that is on-point for all those individuals. If you want to eat healthy, we have that option. As this is a company where people are interested in high fashion, and eating healthy, we have pre-made salads every single day.” Lafferty also made a challenging decision of replacing a salad bar. “We used to have a salad bar but based upon the footprint that we had available to us, and the rev-

and use the items from one station to the next. For example we may be serving pulled pork on the deli and at the same time we are serving it at our stir-fry action station. “I challenged Jerry and Premium and the Whitson’s team to transform our kitchen capabilities,” Lafferty noted. “Before the renovation, we were more or less a single-serve, single-line operation. You came in, you had a grill, an entree, sandwich station and soups and it was very congested. So when we were thinking about the layout and the flow, we realized it was really not very conducive to getting everyone in and out of the facility quickly. We also weren’t able to give the associates a really wide variety of choices. So we went to work on reconfiguring the space, as well as the menu.”

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Light, your way. 2

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Customize your lighting installation with our built-in InvisiLED® channels that spackle into drywall ceilings and walls for ambient or accent lighting.

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Indirect

Symmetrical

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www.waclighting.com 3/30/16 9:42 AM

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Follett icemakers to the wiring that old entry way into the servery and supports the induction action stacreated an enclosed suite,” Hoffman tion. explained. “We look to manufacturers like Under Lafferty’s tutelage, the opFollett that are able to build bins eration is very focused on its “green” into their cold beverage dispensing and sustainable agenda. “We worked solutions and enable us to create closely with Imperial Bag to select the right look and work in a limited plates, cups, napkins and utensils footprint. Lafferty also made it very that are easily compostable. clear to Hoffman that he wanted the A key to Hoffman and Premium’s integrity of the building’s almost ability to fulfill Lafferty’s menu goal 50-year-old sleek high fashion imwas seen in its approach to the deli age to be reflected in the new servstation. Highlights of the Hoffman ery and kitchen design. design include Vollrath hot and cold 16 So in addition to working with the drop-ins to maximize the number Carts team, Hoffman turned his foof daily fresh sandwich offerings. In cus on the lighting for the facility. addition,15Electrolux’s panini presses 14 “Again wherever possible, we tried entice Estée Lauder’s employees to 13 to find a local solution. We opted for enjoy one of the Whitstons Culinary WAC Lighting in Port Washington. team’s12 signature specialty sand11 The firm is one that I am familiar wiches. with as my son Jon plays an imporAs10Estée Lauder celebrates its 70th 9 tant role for them. He has a great anniversary, its customers through8 sense of how I like to design and was out the world look at the Long Is7 able to create an energy efficient land firm as a resource that contin6 17 lighting solution that embraced the ues to re-invent itself. Clearly that 5 18 integrity of the sleekness of the Esvery same philosophy to be creative 4 1 tée Lauder design,” noted Hoffman. and innovative 9is on display as it 3 20 One of the Premium/Hoffman feeds the community of Estée Laud2 2 solutions at Estée Lauder involved er workers that1 ensure the quality of 1 22 the creation of a new dishwashing its 38 product lines every day. 23 suite. “By utilizing Hobart’s upright 24 dish machine, we actually took the 25

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that understand the needs of management and its employee guests, once again came to the forefront. Hoffman was able to create a dynamic action station. The design features a pair of induction woks that re-emphasize the freshness of the offerings from pasta to stir-frys. Hoffman also equipped the facility with the high and flexible volume capacity with a Garland six-burner range, and a pair of Cleveland combi ovens and a tilt kettle. The Hoffman/Premium touches include a unique approach to the custom fabrication requirements of the Estée Lauder projects. “Our goal was to create a tray line that could be functional for diners and at the same time given the limited footprint enable us to house the key components that power the operation,” Lafferty outlined. “What I did was go back to Carts in Brooklyn,” Hoffman explained. “For many years they have been a go-to for me to create custom fab solutions. David and his team were able to build removable front paneling into the tray lines. By doing that we are able to run everything from the compressors needed to support the

find cases that we could easily use to showcase grab and go of both food and beverage items. I knew that Federal would give us the flexibility to be able to lock the cases in off peak hours and at the same time fit in with the aesthetics of the design. Serving that 24/7 community of Estée Lauder workers also required the selection of banks of microwaves to serve both non-peak workers and those who bring lunch from home. We like the power and dependability of Amana,” Hoffman added. With so much focus on Farm and Local to Table, Hoffman utilized a Marsal pizza oven. The Long Island firm made a double deck pizza oven for the centerpiece of a newly created pizza station. The stations’ menu includes a full range of thin and thick-crusted pies as well as calzones and specialty sandwiches. “You can get a chicken parmesan hero, a meatball parmesan hero. And I can give that to you hot and crispy within a minute, which is important for us, because some of the associates have a very limited time to eat,” Lafferty explained. Hoffman’s extensive experience in creating corporate dining facilities

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A Hobart upright dishwasher was specified by Premium Supply to be the centerpiece of Estee Lauder’s new dish and warewashing suite

Premium Supply specified Metro Shelving to provide flexible storage at Estee Lauder for trays and dry storage

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The addition of Garland ranges by Premium Supply and a griddle maximized menu at Estee Lauder’s new dining facility on Long Island

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Brooklyn’s CARTS worked in tandem with Estee Lauder and Premium Supply to build the necessary energy infrastructure into the panels of the trayline

Food & Wine Spectacular [ April 13, 2016 • 11am - 5 pm ] Grapes & Greens Distribution Center 2711 Sound Avenue, Calverton, NY 11933

15 REASONS TO ATTEND THE SHOW: 1]

Find ways to address the rising cost of labor.

Stay abreast on the current state of the food industry and what’s ahead.

Learn more about Acai Bowls, one of the hottest trends in the food industry. Educate yourself on the “Clean”menu items and ingredients your customers are looking for. Explore the wide range of Antibiotic Free, Free Range, Grass Fed and Fresh Made products available at J.Kings.

Invigorate your culinary inspiration with ideas for bar snacks, noodle bowls, breakfast, lunch and dinner menu items. Find items that will increase your protability. Discover chef prepared products that will help save on labor and increase prots.

9] Brush up on the hottest trends in the food and wine industries. 10] Discover the 15 wines you should have on your wine list.

11] Experience food and wine pairings in action at the J.Kings/Grapes & Greens Marketplace. 12] Gain access to the entire Grapes & Greens international wine portfolio. 13] Meet with Grapes & Greens wine pros to learn how training your staff on the wines you carry can help increase sales. 14] Learn how Wine Dinners and Cooking Classes can help increase business on your slow night. 15] Get a moment’s rest to evaluate your business from the outside.

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HOW GREEN ARE YOUR WAYS?

WITH PETER KAPLAN

6 Energy Tips For Restaurants

f you’re in the food industry, utility expenses can really make a big dent out of the monthly budget. Studies show that restaurants, bars and cafés actually use 5-7 times more energy than a regular office building. If you’re in this predicament, fear no more. Here are some tips to help you save big in energy consumption and make your business more profitable. Tip #1 - Regularly Monitor and Maintain your Refrigeration Equipment This is highly essential to your business. According to research conducted by the Department of Energy, refrigeration equipment eats up 15% of your total electricity usage, in part because they must constantly run. But with regular maintenance and monitoring performance, this will not only increase the lifespan of the equipment, it will also increase energy efficiency. Things to maintain include: • Door seals, gaskets and auto closers • Refrigerant charge • Evaporators • Condenser Coils • Airflow around heat exchange coils In addition, having an automated system that monitors temperature levels, doors and metering will no doubt be convenient and could help you save thousands of dollars on your electric costs per year. Com-

panies like GridPoint can provide business owners with systems that allow them to remotely monitor and control just about everything that uses electricity. Tip #2 – Setting Coolers to the Right Temperatures Commercial refrigerators and freezers can use anywhere from 17,000 to 38,000 kilowatt hours per year. Every degree higher you set the temperature, saves tens if not hundreds of additional dollars in annual electric costs. Typically refrigerators are set to 35-38° F, and freezers are set between -8° and -14° F. Another way to lower the electrical costs is to set the defroster to activate for only 15 minutes, no more than four times a day. Tip #3 - Switch to CFL and LED Lights Compact Fluorescent Lights (CFLs) and LEDs are far superior compared to standard bulbs when it comes to energy efficiency. CFLs are 75% more efficient than incandescent bulbs, and LEDs are 75-80%

more efficient. LEDs have been found to last 20-25 times longer than traditional lighting. They may be a little more expensive up front, but CFLs and LEDs will save you more in the long run. Tip #4 - Switch to Energy Star Appliances It is best to invest in cooking equipment that has an Energy Star option. Energy Star is a government-backed program that helps us all save money and protect our environment with energy-efficient products and practices. These appliances have been tested and proven to provide superior energy efficiency compared to standard models. Tip #5 - Using Motion Sensor Lights There’s no reason to have lights constantly running in a room where no one is using it on a fair amount of the time. Energy Star has estimated that lighting alone accounts for 13% of electricity usage in a restaurant. You can easily cut that percentage

Studies show that restaurants, bars and cafés actually use 5-7 times more energy than a regular office building. If you’re in this predicament, fear no more.

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Peter Kaplan has served as Chief Operating Officer and President of United Energy Consultants since 2005. Behind his leadership and 20+ years of de-regulated energy and risk management experience, United Energy Consultants has developed several proprietary procurement and software systems that are a benchmark in the industry. Email him at peter@uecnow.com

down by installing motion activated lights in the restrooms and in walkin coolers. Tip #6 – Install a Programmable Thermostat A programmable thermostat is a beneficial investment. By installing a programmable thermostat, it will tailor your air conditioning (or heating) to your schedule saving you both energy and money in utility bills. You can save as much as 10% a year on heating and cooling by simply turning your thermostat back 7°-10°F for 8 hours a day from its normal setting. You can do this automatically by using a programmable thermostat and scheduling the times you turn on the heating or air conditioning. Programmable thermostats can store multiple daily settings (six or more temperature settings a day) that you can manually override without affecting the rest of the daily or weekly program.

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EYE

METRO NEW YORK’S FOODSERVICE EVENT COVERAGE

The Annual Partridge Club’s St. Patrick’s Day Party

t was truly a glorious day as Partridge Club members celebrated the wearing of the green last month. The club’s annual St. Patrick’s Day shindig took center stage at the Union League Club in Manhattan. The legendary Dennis Sweeney who for years has hit the club’s funny bone with his special brand of blarney was on the injured list. So New York’s “Singing Ice Cream Man” Dominick Ranieri stepped in to belt out ‘Danny Boy’ and ‘Irish Eyes’. The event and the warm weather marked the quickly approaching Spring season. Partridge president Marc Fuchs had several major announcements to make as the club continues to grow its commitment to support the education of the industry’s next generation. The club has now attracted new scholarship funding from “Friends of Partridge” corpo-

Veteran B&I exec Howard Gordon and Unidine’s Victoria Vega

rate sponsors. Partridge’s St. Patty’s Day event gave many foodservice executives the opportunity to toast the holiday with many segments of the industry. The Partridge Club’s scholarship initiatives are led by Marc Sarrazin of DeBragga and Spitler. The event raised Partridge grants,

which go to such noted institutions as The Culinary Institute of America, Johnson and Wales, Cornell University, The University of Massachusetts and Paul Smith College. The Partridge Club was formed in 1935 at the Victoria Hotel in New York City. The membership was made up of leading purveyors to the hotel,

club and restaurant trade. The St. Patty’s luncheon brought the mission of the Partridge Foundation to raise scholarship funds for institutions of higher learning providing training for students pursuing a career in the Hospitality Industry.

(L to R) Flik’s Scott Davis, Barbara Boden of JPMorgan Chase, with Party Rental’s Caroline Ramos and Alan Gottlich

(L to R) Kevin Foley with M. Tucker’s Fred Bonaccorso and Marc Fuchs

Many of the industry’s top kitchen design consultants enjoyed the revelry of Partridge’s annual wearing of the green. Among the group were (L to R) Ed Hull, Bob Doland (Far-R) and Christine Gurtler of Jacobs Doland Beer who flanked Brian and Cody Hicks of Hicks Design Group

(L to R) Larry Cantamassa of PBAC, Christopher Carey, and Roman Gatland chief Chris Brady

(L to R) A large contingent of club managers enjoyed the festivities including the Milbrook Club’s Scott Kloster and Sal Caruso

NYU’s Owen Moore (L) was among notables at the Partridge’s annual St. Patty’s Day lunch

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ALUMNI SPOTLIGHT:

INTERNATIONAL CULINARY CENTER

C.J. Reycraft, Managing Partner and Head Chef of Westfield, New Jersey’s French Brasserie Amuse

2004 graduate of the award winning culinary school International Culinary Center (ICC), C.J. Reycraft, Jr., is the Managing Partner and Head Chef of Westfield, New Jersey’s modern French brasserie Amuse, located on Elm Street. Under his leadership, Amuse has gone on in just two years to receive tremendous acclaim and praise from food critics and dining patrons, and has been named one of the top restaurants in the State of New Jersey. In fact, New York Times food critic Marissa Rothkopf Bates referred to Reycraft as a “thoughtful and passionate chef” of a “first-class brasserie,” and called his restaurant’s signature profiteroles, which are infused with salted caramel ice cream, the best profiteroles in the state. Prior to opening Amuse, Reycraft served as the Chef de Cuisine for Chez Catherine, creating delicious classically inspired French dishes for more than six years. Reycraft recently became the latest honoree of the International Academy of Gastronomy’s “Prix au Chef de L’Avenir” distinction. He is one of only three American chefs to ever be honored with this global culinary distinction. Prior to enrolling at International Culinary Center, what were you doing? I was enrolled at East Carolina University, working at a Buffalo Wild Wings full time, and yearning to learn to cook as a professional. What specifically attracted you to the International Culinary Center? The short length of time to get

day in my kitchen and have taught many young cooks how to properly hold a knife and safely use it. Teamwork. In the classes, we had to work together and choose who was going to prep what part of the recipes. We had to be organized and work as a unit to prepare for dinner service. Efficiency. A great lesson I learned was to be productive and use everything that we could. Every scrap of meat, vegetable, or fruit that could be used in another dish/stock/sauce saves money. Chef C.J. Reycraft

through school. Also the fact that I wouldn’t need to attend algebra or English literature classes. I would be able to get into a kitchen, use my hands right away, and learn the necessary skills to obtain an entry level position in a real kitchen! What is the most valuable lesson you learned in your training at the International Culinary Center? Mise en place! Get everything organized so you’re not running around like a sloppy maniac during service. Everything should be at arm’s reach and you should know exactly where everything is located. The less you have to think about where things are, the better your dishes are going to come out. What were a few of the standout lessons you took with you from the International Culinary Center? Knife skills. The amount of butchering and breaking down fish and poultry was great. I still use that skill every

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How did ICC’s Career Services department help you land a job or externship after graduation? What meaningful relationships and opportunities did it create for you? I had a meeting while I was in school with Dean André Soltner. I was living in NJ and the commute to NYC for an internship was daunting. He recommended I contact Didier Jouvenet, the owner of Chez Catherine, and set up a trail, or an audition, for an internship. I did as he suggested and that started me on my culinary journey.

stand out. In my opinion, it is much braver to put two or three things on a plate. They all have to taste incredible! You must be so honored to recently be one of only three, and New Jersey’s first chef to be selected as “Prix au Chef de L’Avenir,” or Leading Chefs of the Future. Talk about gastronomy and what it means to you. I am honored and humbled to have been selected to receive this award. The members have eaten at the finest restaurants in the world. To be acknowledged by them is an incredible feeling. The hard work and long hours that chefs put into creating dishes, concepts, and restaurants are what makes up gastronomy. The dedication to the craft of cooking and the artistic minds of chefs are always evolving. There’s always something new to experience in the culinary industry! To learn more about the International Culinary Center’s awardwinning professional programs, visit www.culinarycenter.com or call 888-324-2433.

What career advice would you offer recent culinary school graduates? Stay humble, work hard, ask questions, and remain teachable. How would you describe your culinary style? My approach to cooking is based on the classic techniques and styles I learned at ICC. The best dishes are simple dishes. Starting with the best ingredients, creating a balance between flavors and textures, and plating in a way that lets the components

International Culinary Center, NYC

April 2016 • Total Food Service • www.totalfood.com • 93

LIZ ON TABLETOP

TABLETOP SOLUTIONS

Not Your Father’s Steakhouse

o matter how accomplished a home cook is, a great steak is still a challenge. The chances of having a commercial grade broiler or grill that can generate the intense heat necessary to replicate the steak at a high-end steakhouse make it virtually impossible. Our H. Weiss team just completed working on the re-do of one of Manhattan’s truly iconic steakhouses. It gave us some really interesting insight

Liz Weiss is the President and coowner of Armonk, NY based H. Weiss Co. She is known nationally as one of

into the re-emergence of the steak on Metro New York’s menus. In addition to equipment, the other major differentiation between what your guests or members can do with beef lies in the access that you have great cuts. That huge slab that your parent may have feasted or celebrated with are gone. They have been replaced with grass fed or organic cuts. The other key opportunity to showcase your menu lies in how you serve

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sides and sauces. These new cuts require a fresh new look at how you serve them to your customers. The old way of serving a steak was to place the slab on a simple old white (US Vitrified china) platter. Plates were warmed, and, while the meat was left to rest, the juices dried on the warm plates and looked terrible. That old outdated 60’s look may have even been topped with a candy apple slice. As the H. Weiss team designed the

the nation’s foremost authorities on tabletop design. The Michigan State graduate is also actively involved with WPO-Women’s Presidents Organization. Comments may be sent to eweiss@hweiss.net.

tabletop, it dawned on us the menus of a great steakhouse have expanded dramatically. Today’s menus include other “steaks”: including duck breast, ostrich and tuna - simply prepared, with

great sides. As we did the planning with the chef, we also spoke of how “steaks” beg to be shared. This creates almost a communal table concept. There’s so much talk and focus about loyalty programs today. Nothing drives loyalty more that a great meal shared and enjoyed with friends and family. Our serving suggestions to set the right tone start with luscious composed salads with fresh greens and other high quality ingredients. Why not make a “sharing” statement by serving them in a large bowl or on large plates. From a presentation standpoint, profits and presentation can be maximized with the return of an old concept: table side slicing and serving. At H. Weiss, we have found beautiful custom wood boards with the restaurant logo that can even be sold separately to customers as a souvenir of the special time they enjoyed at your restaurant, club or hotel. We have also helped many of our customers create that special signature with Marble boards. I like their look but they are cold. We have also been utilizing slate boards, some with glass domes that make fantastic presentations. We noticed that sauces have become a real point of differential for chefs that feature “steaks”. So with the rebirth of how it is presented, sauces have taken center stage as an expression of the chef’s individual flair. Choice of sauces where the chef can be inventive, now have nice ways of serving them. The H. Weiss tabletop team has been suggesting the use of copper or stainless steel pots with sauce presented at the table. We also like the look that can be created with double or triple ramekins and even a glass pitcher. It’s interesting; we are seeing more steaks shared than ever before. With this comes the use of a larger more elegant serving platter with smaller plates. We are also seeing the use of

smaller portions with better cuts being served on open sandwiches and in salads. We suggest the use of a colored plate or an upgraded cream plate to make beef pop. One of the newer organic shapes from FOH-Front of the House or Steelite is a must. Today’s sides include a healthier selection. They are often served in tandem with the standards like creamed spinach and fully dressed potatowhich is still the star. How about this creative approach use an oval bowl with the opened potato served with a tray of toppings- almost like a make your own Sundae. We are also seeing sides served in interesting vessels, hand painted, shiny metal, or matte finished china in interesting colors. Good bold wines have always been a part of the great steak experience. Why not think about recreating the ceremony of decanting wines - even if it is just a single serving decanter. With our steakhouse project in the City, we also paid special attention to the salt and pepper mills. We were able to complete the look with a pewter finish. We also suggest colorful lacquer, or a good quality clean acrylic mill - with matching salt mill. Pink or gray salt is a great way to add some color and a special feel. Simple linen or muslin bags for crusty bread complete the table. One thing that has not changed in the steakhouse is the importance of the steak knife. The strategy for their selection is very simple: The better the hand feel, the sharper the blade, the better the perception that you are serving better steak that ‘cuts like butter”. Do not skimp on the knivesprobably the most important item on the table when serving steak. Replace them before the blades go dull and the handles look worn. Why not talk to us about combining the right knife with a large hefty fork lets the customer know that they are eating something large and impressive. April 2016 • Total Food Service • www.totalfood.com • 95

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NEWS

DIRECT MAIL MARKETING

Postcards Find Their Way Back Into The Marketing Mix

o be honest, there’s so much email waiting for you every morning that you could literally spend the day just reading them. Forget even trying to respond to them. So now imagine, what it’s like being one of your potential diners receiving what is in all probability a very well thought out email offer to come to your restaurant. Even though I work in the Direct Mail industry, the same could be said for direct mail pieces piling up in your mailbox, as well. Unless… it is an offer you are interested in! The facts are that clutter is clutter. So what I would like to share with you is a different way of planning your marketing. My goal is to help you exponentially increase the acquisition of new customers. Just, not in the way you may be used to. It’s no longer a numbers game of whoever spends the most money and mails or emails the most pieces wins. We’ve spent a lot of time and re-

“My goal is to help you exponentially increase the acquisition of new customers. Just, not in the way you may be used to.” sources on developing a unique way of using data to match the demographic profile of the characteristics of prospects to your existing customers. Our goal is to use this technology for your restaurant to acquire new customers and keep them coming back. We are convinced that the touch and feel advantages of high impact postcards and self mailers can get today’s restaurant marketer the most bang for your marketing dollar. At Modern Postcard, we help you target new people in the area most likely to come and come again and

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again to your restaurant. It can also help you keep in constant touch with your bread and butter – those customers who come twice, maybe three times a week already, the lifeblood of your operation. Through previous work with the NRA-National Restaurant Association, we have had the opportunity to work side by side with a wide diversity of operators from the local Mom and Pop to the largest of the national chains. It’s given us a unique perspective on what it takes to succeed. Most importantly, our company

will print almost 700 million cards this year, so we have a feel for matching the best offer with the profile of your restaurant or caterer’s customer. Lets’ start with a basic example: If you’re advertising in a high-end magazine, a luxury living magazine, you bring in that type of clientele. You won’t attract a customer looking for your cheapest hamburger. Chances are, with the high-end placement, you will attract someone who wants to see the wine list. Your expectation for ROI in that case should not be for a high volume of customers rather the right customer who appreciates the value of your wine list and the sommelier you have probably invested in as its visionary. They won’t be coming because of a 50%-off coupon but because ‘That food looks amazing!’ One of the interesting phenomenon with the web has been the creation of the “Deal” customer. If you bring in someone with Groupon, they’re going in to your restaurant only because they got $20

worth of food for $10. “You end up not building a customer relationship, but a food transaction. There’s a chance they’ll come back but they’re not going to ask for the wine list, they’re just going to want to know what the special is tonight. “ We’ve found as we work with our restaurant and foodservice customers that web-based customers tend to be very price conscious, whereas, direct mail has proven to create a loyal customer that is most likely to be your best customer. Restaurants have customers who come in once a month when they run a 30%-off special. Our goal is to create a profile with an offer and printed piece that evolves into a customer who comes in three times a week, with kids, the parents

share a bottle of wine, they have entrees, appetizers, with an average check of $150. Restaurant owners love these people, but how do you find more people like that, not the two kids coming from around the corner for half-off pizza. The secret is to only send the mail piece to those who fit the profile of your best customers. That’s what direct mail can do that nothing else can. We are here to help you accomplish a strategy that on the surface will take you back to basics. In reality, with today’s crazy fast paced competitive battle for you to find customers, you are not buying postcards; you are investing in customer acquisition.

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NEWS

FOOD SAFETY

Reasons Why A Hoshizaki Ice Machine May Produce Smaller Ice Cubes

re your ice cubes shrinking? Have you noticed smaller cubes coming out of your Hoshizaki ice maker? Let’s walk through why you’re experiencing shrinkage. Possible reasons your Hoshizaki ice machine is producing smaller than normal ice cubes: • Not enough water flowing to your ice machine. • There is enough water at the start, but the water is leaving the machine in some way other than as an ice cube. • The measurement device (the float switch) is adjusted to the wrong setting. The mechanism that tells a Hoshizaki ice machine to stop freezing the water is the water level. During ice harvest, the reservoir should fill to overflowing. If it does, there is plenty of water in the reservoir for a full batch of normal sized Hoshizaki KM cubes. If it doesn’t fill to overflowing, check the incoming water supply. A plugged external filter or inlet water valve screen is likely the problem. Low water pressure or an improper inlet water line size is also a possibility. If the reservoir filled properly during harvest, the water had to go somewhere, right? In this case check for a leak by the pump-out check valve. Leaks can be caused by dirt, scale, or

a weak spring. Also look for a missing displacement cap or o-ring for the drain stand pipe. A water trail caused by shipping tape, an out of position ice chute guide, or algae can cause water to splash or run into the bin. There is also the remote possibility of a leaking reservoir. Search until you find the missing water culprit and correct it, and your ice cube size should return to normal. Finally, when looking at the float switch, you will see that it can be adjusted. The higher you adjust the switch, the smaller the cubes will become because the switch will tell the machine to stop freezing sooner. If you move the switch lower, the cubes will be larger because the switch will tell it to stop freezing later. Be careful playing with this adjustment because if you make the cubes too large, they may bridge (i.e. start freezing to one another) which will give you all kinds of trouble with harvesting, freezeups, etc. There are some folks who say if the cubes get too small, they won’t be heavy enough to fall off the evaporator during harvest. It’s a little like Goldilocks and the Three Bears… sometimes you have to try a few things to get it just right! For more details about how ice machines work, please visit www.easyice.com.

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TouchBistro Operator, from page 54

items is that 95% of them are made from scratch daily in-house. I don’t think a lot of places can say that,” she notes. Another thing that sets them apart? “We get our meats every day. The butcher said, we could deliver three times a week. I said, no, you can deliver three times a week and we can come pick it up four times a week, because we want meat every day,” she says. “Yesterday I was downstairs helping out our prep guys to patty meat because we had a crazy Sunday. I do it all. There are no trimmings in our meat. We have very top-grade meat, basically a steak burger because they take what you can make a steak out of on a grill and they grind that. And it’s organic, grass-fed. These animals are as happy as can be before we get them.”

Sherry says the grille’s customers are definitely families. “We didn’t want a place that didn’t have a neighborhood around it. Park Slope is a very family-oriented area. You don’t have a baby and a puppy, you don’t really fit in! They come in, they know our names, and we know them by their names. And we see them two to four times a week.” The restaurateur says, however, they also see cars pulling up and parking. “So people have heard of us.” In terms of public relations and marketing, Sherry says she doesn’t believe in it. But it hasn’t mattered. “You’re there and you smile and you’ve already put the money into the destination and that’s what it takes.” Park Slope is a strange animal, she admits. “You either fit in, they ac-

cept you. Or you close,” she says. “They loved us. Word-of-mouth spreads like wildfire in this area. That’s all the PR we needed.” In terms of the technology needed to run a restaurant, Sherry says it’s all connected. “The efficiency of the way that the order is conveyed to the kitchen is really, really important. So TouchBistro was able to customize a solution for our needs.” The answer was a iPad-based system. “I like the idea of being able to go to the table, instead of having the waitresses or waiters just kind of huddle around one point-of-sale (POS) system. Servers take the tablet, go to their customer’s table, and from there, the order gets sent to the kitchen,” she says. “You don’t have to order from the table and then have to go online to use the POS system at the terminal. The menu’s

really, really easy. I have an outdoor space, too. So you’re able to swipe over and go to a completely different floor, which is outside, and you see the seats out there, which you could move around. If it’s cold, you can delete the number of tables. It doesn’t take any more than a few seconds.” As for the future, Sherry says, from what she’s experienced, it can take a new restaurant, a year to a year and a half to really get into that perfect groove. “You know, where you’re comfortable enough to open up the second one. I’m still enjoying Park Slope. My kids love it, and it’s not weird that they’re running around the restaurant because there’s other kids running around, too, and I love that.”

Details & Dimensions • The Purse Perch is manufactured in Mexico, made of high-quality tubular steel and extremely durable high-grade plastic. • Height is 42½”– a perfect height to allow maximum stacking of handbags, briefcases and hats, yet still be unobtrusive within your décor. • Weight is only 3.2 lbs, yet is capable of holding approximately 10 plus handbags or totes, while supporting a weight of 100 lbs plus. • We minimize freight costs by packing the unassembled Purse Perch in a shippable box with dimensions of 30 ½” long x 7 ½” wide x 2 ½” deep. Easy assembly in minutes

www.purseperch.com What is The Purse Perch? Corporate The Purse Perch Inc. 4 Floyd Wycoff Road Headquarters Morganville, NJ 07751

Now hiring distributors and reps, please call 908-692-0054.

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The Purse Perch is the comfort zone for those who carry a handbag, briefcase, or a hat into a restaurant, hotel, office, salon, or into a home or bedroom. As it stands close by you, The Purse Perch is the perfect location to relieve concern for your personal belongings until you are ready to leave.

Support a weight of 100 lbs plus

42½” Great balance when supporting weight

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FOOD SAFETY

WITH NOELLE IFSHIN

Can You Hear Me Now? Ensuring Your Brand Message Is Heard

ften when we review a new client’s existing marketing and branding, we find an unclear and confused message. In order for any marketing to be successful, it must find continuity and fluidity across all platforms; the message must be Clear, Concise, Consistent and Communicable. If customers can easily understand who you are, it clears one obstacle in improving your top line sales. Remember, a customer’s experience with your restaurant starts long before they walk in the door. Here are four basics to consider in ensuring customers hear your brand message: Know who you are. The reality of

Noelle Ifshin has over 20 years of

your restaurant has to meet the expectations you are putting out in your marketing. As we discussed in Restaurants Know Thyself, you can’t be all things to all people. Know who you are, embrace it, and include it in all of your marketing. If you run a Mediterranean restaurant in name, design and décor, you should not have an Irish Pub menu. Remember, marketing your brand is not just about paid advertising, it also includes items such as menus, signage, uniforms, and scripted server approaches at the table. Be consistent. 4Q preaches consistency a lot, in all aspects of restaurant operations. You’d be surprised how many times we see inconsistencies

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in basic information – such as hours of operation and menus – in different places where a restaurant promotes itself. Are the hours of operation on your door the same as on the printed take out menu? Are they the same on your website, Facebook Page, Google listing, online ordering portals, etc.? Additionally, does all of your media reflect a consistent message and communicate who you are (see above)? If customers don’t get consistent information and messaging about your restaurant, they will become confused, get frustrated and turn elsewhere to restaurants that care to get it right.

experience in the restaurant and hospitality industry. She has been instrumental in growing several companies, utilizing many different concepts, and was a successful revenue management leader with a national harbor cruise company, which operates in several markets across the Eastern US. Prior to founding 4Q Consulting, LLC, Noelle has functioned in an array of roles for various organizations ranging from front and back of house, single unit management, and multi-unit director, as well as company-wide profit management duties. Email her at noelle@4qconsult.com.

continued on page 124

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AHF, from page 14

led by the legendary Patrick Lamont. It is one of Brooklyn’s largest voluntary nonprofit teaching hospitals and a regional tertiary care center. Brookdale provides general and specialized inpatient care to thousands of people every year. In addition the facility provides 24-hour emergency services, numerous outpatient programs and long-term specialty care. Its foodservice community has become noted for its outreach into its local community. Last year, Brookdale launched Brooklyn Born, a community enrich-

ment food vending service. Its Green Cart, mobile food cart offers fresh produce in neighborhoods with limited access to healthy foods, outside its facilities. Bronx based Regeis Care brought its passion for food to AHF’s Iron-Chefs Culinary Competition at ICE. The facility features meals prepared from fresh local produce and high-quality ingredients that make the dining experience at Regeis pleasurable and nutritious as meals are prepared with special attention to the presentation.

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The Regeis culinary team is know for its ability to create ethnic preferences with delectable delicacies from all over the world. Its goal is to provide a little taste of home for its culturally diverse residents. AHF champions its mission that healthcare organizations are best served by self-operated foodservice. AHF drives excellence by developing members to create best practice, advocating for our members, and connecting the leaders that advance the industry.

(L to R) Pro-Tek’s on-going commitment to the healthcare community was celebrated by the firm’s Eddie Daniels, Diane Rossi and John Alfano

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Scoop, from page 42 unique opportunities to support (RED)’s fight for an AIDS-Free Generation. DRINK (RED) SAVE LIVES will offer a variety of special cocktail activations in key bars and restaurants in conjunction with (Belvedere)RED. Chef Ambassadors from across the globe will support the campaign and currently include Mario Batali, Nancy Silverton, Tom Douglas and Dominique Ansel, along with more than 50 others. In the coming months, additional chefs and restaurant participants will be revealed, as well as a full schedule of events, promotions and innovative ways for businesses and food fans to get involved. (RED) was founded in 2006 by Bono and Bobby Shriver to engage businesses and people in the fight against AIDS. (RED) partners with the world’s most iconic brands that contribute up to 50% of profits from (RED)-branded goods and services to the Global Fund. (RED) Proud Partners include: Apple, Bank of America, Beats by Dr. Dre, Belvedere, Claro, The Coca-Cola Company, Gap, NetJets, Salesforce, SAP, Starbucks, Supercell, Telcel, and Tradeshift. (RED) Special Edition partners include: aden+anais, Alessi, ALEX AND ANI, Fatboy USA, Fresh, FreshDirect, Girl Skateboards, Gretsch, HEAD, Jonathan Adler, Le Creuset, Live Nation Entertainment, Moleskine, Mophie, Square, Uber, and Wolfnoir. To date, (RED) has generated more than $350 million for the Global Fund to fight AIDS, Tuberculosis and Malaria, to support HIV/ AIDS grants in Ghana, Kenya, Lesotho, Rwanda, South Africa, Swaziland, Tanzania and Zambia. 100 percent of that money goes to work on the ground – no overhead is taken. Global Fund grants that (RED) supports have impacted more than 70 million people with prevention, treatment, counseling, HIV testing and care services.

Forgione, from page 22

Sweet Hospitality Group Celebrates 30th Anniversary & Expands Catering Operations Beyond Broadway Scoop notes that Sweet Hospitality Group, the industry pioneer in theatrical food and beverage services, celebrates its 30th anniversary this year and has announced the opening of a new Harlem kitchen supporting company expansion and further solidifying their reputation as a top New York City caterer. For the past 30 years, Sweet Hospitality Group has garnered a reputation for dramatically designed events and culinary experiences, catering to clientele including Disney Theatrical Group, MAC, Sirius XM and New York City Center. To support their tremendous growth, the new Harlem kitchen, located on 112th Street will serve as the central hub of all Sweet Hospitality events under Executive Chef Wilson Giampietri. Additionally, the Sweet Hospitality Group will invite young adults from the New York City Mission Society and local community into the kitchen to work with their team and learn more about hospitality and the culinary arts. Leading the expansion is President & Founder Julie Rose, who 30 years ago redefined the theatrical food and beverage industry through Broadway-inspired cocktails and bites to enhance each theatergoer’s experience. An extensive theatrical background, Julie has devoted her talents to bringing a unique and completely one-of-a-kind experience to her clients. “After 30 years in the business, Sweet Hospitality Group is excited to expand our culinary offerings and immersive catering experience to all of New York City,” said Rose. “My team works tirelessly to provide an unparalleled experience offering imaginative dishes that are equal parts picturesque and palatable.”

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could have been working at Chili’s,” he said. Today, he said, “I’m very proud of my father. He is the Mount Rushmore” of the culinary arts. The younger Forgione began his culinary career at around age 17, working at his dad’s restaurant. And though he loved the work, he chose to get a four-year education at the University of Massachusetts at Amherst. Forgione said he realized that he wanted to be a chef the morning after he cooked dinner for his college buddies and saw how happy they were. “I realized then that this is what I want to do,” he said. “It was so much better than going to psych class.” Post-college, he worked with a slew of prominent chefs, including Laurent Tourondel of BLT Steak, and for 1 1/2 years in France with Michele Guerard, a founder of nouvelle cuisine. After rejoining Tourondel in New

York and helping open BLT restaurants in various cities, in 2008 he launched Restaurant Marc Forgione, which went on to receive a Michelin star three years in a row, making Forgione the youngest American chef to receive that honor. His dad, the co-founder and today the director of the American Conservatory of Food Studies at St. Helena, Calif., is not surprised. “Marc’s food is perfectly cooked,” his dad said. “It’s very clean, very balanced. There’s a clarity of flavors.” He added, “While there are similarities, his is not a replica of my cooking.” Forgione would agree: “Every chef I’ve worked for influenced me.” And all that influence and experience has gotten him to sit atop a small restaurant empire that includes a restaurant in North Jersey and he added, “I couldn’t be happier to be here.”

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Club Managers Show, from page 26

nance currently in use around the country. The event’s educational seminars always tackle a wide diversity of issues that face the local club manager community. Several of the seminars dealt with maximizing food and beverage profits. Sid Wainer & Son’s Amy Murphy-St. Laurent and Matthew Poulin hosted a seminar that focused on four key trends in food today. The distributor duo focused on ethnic, local, casual and healthy cuisines. “Our goal was to help managers understand what they are in the mind of consumers and how they can be applied to menu planning,” MurphySt. Laurent explained. DeBragga & Spitler and Niman Ranch hosted a session on The Future of Naturally Raised Proteins. The seminar took a look at the future of naturally raised meats and

The show’s largest booth was once again hosted by HAFSCO. The Connecticut firm’s Tom Capobianco worked with local architects including Danielle DeVito of Crozier Gedney

proteins. Other key topics included, energy efficiency that even with low oil process continues to be a focus. The educational session also tackled insight into detecting and preventing employee fraud, which has

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A highlight of the event was the cocktail hour culinary reception in which chefs from competitive Westchester and Fairfield County clubs collaborated for a very special tasting

many different faces. It can appear as a small petty cash transaction, a fictitious employee or vendor or check manipulation. At the dinner reception, Club Chefs of Westchester and Lower Connecticut took a

(L to R) Andrew McKimmie of Waccabuc Country Club and Brae Burn executive chef Maxwell Stegman

night off from competing with each other to come together to showcase the truly amazing talents that they bring to their members every day.

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POS Technology, from page 10 true. There was little point for a small shop to invest in a huge legacy system, when a cash register and a spreadsheet met needs, despite the humdrum of manual reports. The costs of legacy software were too high, the systems underused and too complex for smaller shops to justify the investment. Fair enough. But times have changed. The Truth: Big or small, start-up or industry veteran- there’s a POS for that. Today’s POS systems are designed to scale with you. And that’s a good thing, because a solid POS system is an integral part to spurring growth. Whether you’re running a one-person show food truck business or managing an entire roster of dining and bar staff, mobile POS apps adapt to you. How so? POS systems come in all shapes and sizes. TouchBistro, for example, offers Food Truck, Pizza, and Coffee Shop specific POS applications. What’s the difference? With the same auto-

mation, analytical insight, and order management power of a full service restaurant POS, you can bypass the floor plan and seating capabilities and lock the system in register mode. Here, you can add the order, collect cash or swipe a card, print the bill and move to the next sale in rapid speed. Getting back to what smaller operations are really concerned about – it’s all about the money, honey! And the experience… – next generation POS systems have designed pricing and user models with lean budgets top of mind. While POS systems of years passed were built with the big guys in mind, the tides have changed. POS companies aren’t just trying to think like restaurateurs or hospitality professionals; they’re built by them and tested for every venue type. It’s time to put old myths to bed and try on something new. Learn more at: restaurantsuccess.touchbistro.com

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C-CAP, from page 58

Mr. and Mrs. Dick Cattani of Restaurant Associates

Verjus marinated Diver Scallops, Fresno Chili, Daikon and Buddha Hand by Gabriel Kreuther of Gabriel Kreuther; Peekytoe Crab Dumpling with Gae Jang sauce by Cedric Vongerichten of Perry Street; and Warm Poached Egg with Black Truffle by Abram Bissell of The Modern. Cooking alongside these all-star chefs were more than 60 New York City C-CAP high school culinary students and alumni. The event also included a live and silent auction by auctioneer Billy Harris. The live action featured five incredible packages including dinner for 32 people at Eleven Madison Park prepared by: Chef Humm, Abram Bissell of The Modern, Bryce Shuman of Betony, James Kent of The NoMad, Daniel Boulud of Daniel, Aaron Bludhorn of Café Boulud and Lee Wolin of Boka; and a fabulous trip to Switzerland curated by Daniel Humm him-

(L to R) Noted toques David Burke and Bill Telepan joined ICE-Institute of Culinary Education’s Amy Quarzzi and Rick Smilow

self, including business class airfare for two on Swissair and dinner for four with the legendary Jacques Pepin. The silent auction featured over fifty-five packages including incredible dining, travel and cultural experiences. “The benefit this year was the most successful in C-CAP’s history, bringing in over $1,200,000, the most we’ve ever raised in a single night,” said Susan Robbins, C-CAP’s President. “Having Marcus Samuelsson and Mark Weiss, as Co-Chairs of our Board, building upon the work of our Founder Richard Grausman has been a winning combination for C-CAP this year. Chef Samuelsson truly understands the importance of culinary education and the demand for skilled talent in the industry today. He has been a great mentor and leader to C-CAP students and graduates, and we look forward to C-CAP’s continued growth.”

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DeLauro, from page 6 ments with DeLauro may stem from her inadequate understanding of the realities of farming and raising animals for food. DeLauro shrugs off such comments. “I wasn’t born on a farm,” she said, “but I’ve been to slaughterhouses in Texas, and chicken slaughterhouses in Virginia, and I’ve spent a lot of time on farms.” Michael Darre, a professor in the University of Connecticut’s animal sciences department and one of the school’s top poultry experts, believes DeLauro goes too far in her demands for agricultural reform. “I don’t agree that we need to have a single super agency,” he said of DeLauro’s proposals for overhauling U.S. food safety controls. Darre agrees that improvements should be made in the federal system, but adds: “We have the safest food in the world.” Nor does Darre support many of DeLauro’s calls for more humane treatment of farm animals, such as her support for banning small “battery cages” used for egg-laying hens and the confining “gestation crates” the pork industry uses for millions of female pigs. “I think DeLauro has largely been influenced by animal rights organizations that are anti-agriculture,” Darre said. “I’m sure she’s well-meaning,” he added, saying he believes she simply doesn’t understand farmers’ side of these issues. DeLauro dismisses those sorts of claims. “I’ve spent a lot of time with farmers in Connecticut,” she said, “and I know what good care they take of their animals.” She said, “seeking better conditions for farm animals goes right to the issue of food safety. She argues that having cattle, pigs or chickens confined in small spaces, standing in their own manure, is a recipe for unhealthy food and disease.” Claims about the U.S. having the safest food in the world bring a sharp reaction from DeLauro. “The European Union has much stricter regula-

tions,” she said. First elected in 1990, DeLauro is the dean of the Connecticut congressional delegation, a lawmaker high in the Democratic hierarchy, and a member of the agricultural subcommittee of the U.S. House appropriations panel. The cameras love her trademark hipster glasses and flamboyant clothing style. She is married to Stanley Greenberg, a Democratic pollster, and together they make up one of Washington’s “power couples.” DeLauro routinely trounces the Republicans who have run against her. So far this year, no GOP candidate has officially signed up for another long-shot attempt to unseat her. Since the early 1990s, DeLauro has been a harsh critic of the FDA and the U.S. Department of Agriculture, two of the agencies most responsible for food safety. She continues to believe that federal authority over how food is produced, processed and imported is

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fragmented and inadequate. “There are 15 agencies today that deal with some piece of food safety,” DeLauro said. Her desire to create a single “super agency” with authority over all food issues, DeLauro explained, comes from the fact that “no one has full responsibility” to respond to outbreaks of food-related illnesses in America today. “This January, we had 26 separate food-illness outbreaks in the U.S.,” she said. DeLauro’s voice rises as she lists the disease-causing bacteria involved, including salmonella and E. coli, and the restaurant chains where the contaminated foods were eaten. DeLauro appears no closer today to her goal of a unified federal food-andagriculture agency than she was 20 years ago. She blames heavy lobbying by the food and agricultural industries, and the reluctance of Congress to give up any control over the scattered federal agencies involved.

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Ask Andrew, from page 66

through hard work and dedication. Awards will also be given to restaurants in each borough as recommended by other restaurateurs, and many more. We want our members to embrace this awards event as “by the industry, for the industry”; a true representation of why it is that NYC is known as the Hospitality Capital of the World. Both individual and group tickets are available at www. theNYCalliance.org. Proceeds will benefit NYC Hospitality Alliance.

provide to customers and workers. To help our members keep track of all of them, we worked with the Mayor’s Office and created the Required Permit and Sign Checklist. It’s a handy and easy to use list of the posting requirements that must be posted conspicuously in front of house, back of house and worker areas. We received incredible feedback from our members about how helpful the checklist was, so we

3. First it was calories, then salt, and now maybe sugar postings, seriously where should a restaurateur begin with posting signs? I always say that restaurateurs should build an extra wall in their restaurants so they have enough space to hang all of the posters! Many of the postings you mentioned target larger chain restaurants with standardized menus and those that serve meals that contain a certain amount of sodium. There was, however, the infamous ‘soda ban’ that was struck down by the court, which would have impacted many more restaurants. At this point, these types of regulations surprise restaurateurs less, even if they don‘t like them. What’s more striking than the number of food related postings is the amount of permit and employment notices that restaurants must

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worked with our team at Fox Rothschild LLP and developed the NYC Checklist for Required Employment Documentation and Posters for Restaurants and Bars. Members of the NYC Hospitality Alliance can contact us for their complimentary copy at info@theNYCalliance.org.

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Bobrow, from page 44 from the smashed grapefruit clinging to your skin, the spurts of sharp acidity across your face and deeply sensual aromatics of Satsuma orange flowers hang heavily in the air. There is sweetness in the nose, tucked into each sip, then acidity, then bursts of fresh cinnamon stick and tropical fruit pate making your lips call out for more. Pineapple. If you could buy a fresh pineapple you’d know what you were going to taste in every tiny bite of the Boiron Pineapple. I wanted to buy

that pineapple and give it to someone who would appreciate what offering a pineapple means. (Hospitality) The pineapple gushes with exuberance and candor. Each sip propels you to the next one, and then into the next. There are tropical birds off in the distance and I can hear them. Where’s that rum? Ah the rum and the pineapple mixed together from Boiron. Can there really be anything in life more delicious? What is the historical significance

that makes us think of mixing pineapple and the Mezan rum, an admittedly funky Mezan rum from Jamaica? What is it about this pineapple puree that makes it so beguiling? I think it’s the Dunder, (a specific type of wild yeast used in Mezan Jamaica and the XO) and yes that is my guess of why they taste so enthralling together. When you mix the Boiron Pineapple puree with Mezan XO Rum, something magical happens, something

delicious. Mandarin Orange. Mandarin Oranges are similar to the Red Fruits of the French Culinary dessert world, they are a must use ingredient in desserts. The same holds true in craft cocktails. I look for Mandarin Oranges in cocktails because of my classical training in the kitchen. You just have to taste these tiny flavor bombs in a mixed drink to believe me. The perfect little segments of Mandarin Orange, each one impossibly sweet, with a lip smacking-tart finish that just goes on and on. Boiron Mandarin Orange puree is such a slurp and when combined with more acidic fruits like grapefruit, the Mandarin really sings a new interpretation of a song, long left un-translated. The Mandarin Orange puree becomes an entirely new language- one that you can go out and purchase, then utilize in your cocktail program. In fact all these purees will make you look like a pro. Throw out your bottled juices and use these in their place. Stout Sailing Vessel 1 oz. each, Boiron Pineapple, Mandarin and Pink Grapefruit puree 1.5 oz. Mezan XO Rum 3-4 drops Peychaud’s Whiskey Barrel Aged Bitters (great color, tastes great too!) Slice of blood orange for the float Gläce Luxury Ice Mariko Sphere Prep: To a Cocktail Mixing glass: Add one large cube of ice Add the Boiron Purees Add the Mezan XO Rum Stir sixty times to chill Add to a rocks glass with one Gläce Luxury Ice Mariko Sphere Cover with the orange slice Dash with the Peychaud’s Bitters to finish Garnish with the dehydrated orange slice over the top as a cover to the drink (adding a splash of color!)

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Ifshin, from page 106 Get your message online and keep it in line. Restaurants don’t always embrace their digital strategy in this day and age of 24/7 connectedness. Before the Internet, restaurant marketing was static: it consisted mainly of newspaper, magazine, radio, TV and the yellow pages ads. Today, marketing a brand message has become dynamic. There is so much noise out there in the digital/social media world with paid ads, social media pages, customer reviews, etc. that vie for cus-

tomers’ attention. You have to actively manage your image with a consistent message by: producing and posting relevant content that draws new customers and keeps existing customers engaged; responding properly to complaints in a public setting; answering questions; and utilizing “Calls-to-Action”. Keeping a clear, focused message in all your online interactions, can help you stand out in all this digital noise. Teach the message. Employees are

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your walking, living, breathing billboards inside and outside of your restaurant; but are they putting out “The Message”? You must inject a clear, concise, and consistent message into your employees, and hold them accountable to communicating it. If your message is that you are a farmto-table restaurant, your employees must be able to explain that to any and all customers and potential customers. Additionally, as we discussed in Employees are Your First Custom-

ers, “In social situations, often the first question asked is ‘What do you do?’ or ‘Where do you work?’” Each time your employee answers that question, is an opportunity to communicate your message. Small or large, independent or chain, no restaurant can ignore how their marketing message is heard. Certain advertising campaigns still resonate in our culture, and are long remembered because they are clear, concise, consistent and communicable – you can still sing that 30 year old jingle. All of the pieces noted in this blog must work together in concert: like a choir everyone must be singing the same song, in the same key, or the audience will leave! Don’t know where to begin? Do you know how to put policies and procedures in place to be as successful as possible? www.4qconsult.com can develop customized operational guidelines to meet your needs.

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James Beard Awards, from page 8 Best Chef: Northeast: Tyler Anderson, Millwright’s Restaurant, Simsbury, CT, Eric Gabrynowicz, Restaurant North, Armonk, NY, Dan Magill, Arethusa al tavolo, Bantam, CT, Jak Pelaccio, Fish & Game, Hudson, NY and Guy Reuge, Mirabelle, Stony Brook, NY. Established in 1990, the James Beard Awards recognize culinary professionals for excellence and achievement in their fields and further the Foundation’s mission to celebrate, nurture, and honor America’s diverse culinary heritage through programs that educate and inspire. Each award category has an individual committee made up of industry professionals who volunteer their time to oversee the policies, procedures, and selection of judges for their respective Awards program. All JBF Award winners receive a certificate and a medallion engraved with the James Beard Foundation Awards insignia.

Founded in 1986, the James Beard Foundation celebrates, nurtures, and honors America’s diverse culinary heritage through programs that educate and inspire. A cookbook author and teacher with an encyclopedic knowledge about food, the late James Beard was a champion of American cuisine. He helped educate and mentor generations of professional chefs and food enthusiasts, instilling in them the value of wholesome, healthful, and delicious food. Today JBF continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships for culinary students, publications, chef advocacy training, and thought- leader convening. The Foundation also maintains the historic James Beard House in New York City’s Greenwich Village as a “performance space” for visiting chefs.

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Maple, from page 18 “bundling algorithm” is the trickiest to get right. Dividing delivery orders between couriers involves plotting out their optimal route and balancing factors like wait times at each building. Orders going to the same building should obviously be packed together, but how long can a courier wait at the kitchen for another order at the same address before missing the time at which Maple had promised to deliver? Which buildings should be on the same route? Originally, Navle spent rush hours grouping Maple orders for delivery at his computer monitor. In mid-February, Maple switched to an automatic system that Cowgill built. It takes into account how many riders are in each kitchen, how fast cooks are at making each menu item, what demand looks like historically for a day like today, thousands of promised ETAs, the average to and return time for the last

100 runs to a particular building, and anything building-specific (freight elevators, doorman, etc.) that might affect delivery times. Now, not only is Maple becoming more efficient with increasing demand, which means it can more often send multiple deliveries to the same addresses at once, but it can be smarter about the routes its couriers take.

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