April 2022 - Total Food Service

NEWS

TECH SOLUTIONS

ROBOBURGER LAUNCHES FULLY AUTOMATED BURGER PREP CONCEPT IN NEW JERSEY

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oboBurger, the world’s first fully autonomous robotic burger chef, launched today with a ribbon cutting at the Newport Centre, a Simon Mall in Jersey City, NJ. This restaurant in miniature cooks restaurant-quality freshly grilled burgers from scratch, and it will soon be heading to airports, malls, colleges, offices, factories, and military bases across the country.

RoboBurger is launching its first unit in Newport Mall, in Jersey City.

Locals will be able to have a hot, fresh, restaurant quality burger at the press of a button, at anytime of day - or night.

“RoboBurger is like having a personal chef for 6 minutes, that dedicates all its attention to making YOUR burger, with the perfectly grilled patty, and a crispy, fresh toasted bun,” noted RoboBurger co-founder and CEO Audley Wilson. “Our system has the fastest grill to hand technology in the industry. You can get a fresh, piping hot burger, right off the grill, 30 seconds after it’s ready. That’s our secret to excellent taste. The best part? RoboBurger is plug and play, needing only an electric plug to function and that allows us to make fresh burgers.”

RoboBurger is an artificially intelligent, self-operating, patented kitchen designed to include all the processes of a restaurant at a fraction of

“RoboBurger gives everyone freshly grilled, delicious burgers - while ensuring a safe, contactless experience.” — Audley Wilson the size.

Inside of a frame that occupies about 12 square feet, the RoboBurger features everything it needs to make a complete burger in approximately six minutes. While there may not be any humans involved, the machine uses the same five-step cooking process employed by many quick-service restaurants. An automated griddle grills the patty at the same time the machine toasts the bun. When you order your burger, you can decide whether you want ketchup, mustard and cheese on it.

The launch comes on the heels of so much industry discussion coming out of the Pandemic focused on

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touchless and contactless food prep.

RoboBurger is the first hot food vending machine approved at the gold food standard for safety by the National Sanitary Foundation at the standard NSF/ANSI 25.

“I started RoboBurger in my garage 17 years ago, and now there couldn’t be a better time to bring it to life and have everyone experience it,” said Wilson.

“RoboBurger gives everyone freshly grilled, delicious burgers - while ensuring a safe, contactless experience.

RoboBurger always comes out piping hot and is never pre-cooked and kept warm.”

Founded in 2019, RoboBurger is the world’s first fully autonomous robotic

burger chef that creates restaurantquality burgers from scratch. Headquartered in Newark, NJ, the minority-owned business (MBE) is led by Wilson, CTO and Partner Dan Braido and CMO and Partner Andy Siegel.

Like so many other aspects of the robotics world, the pandemic has dramatically accelerated interest in the automated kitchen. After all, the food and restaurant industry was deemed essential amid global shutdowns, but finding kitchen staff proved a problem for many, especially early on when questions remained around COVID’s transmission.

Last year, California-based fast casual salad chain Sweetgreen went all in on automation with the acquisition of Spyce. Founded in 2015, the Bostonbased startup started making waves a few years back as a spinout of MIT mechanical engineering students. First serving up food at the school’s dining hall, the team ultimately opened a pair of automated restaurants in the Boston area. Sweetgreen plans to eventually incorporate Spyce’s technology into its restaurants. It will likely take some time to scale up to the needs of the chain, which currently operates more than 120 locations across the U.S. RoboBurger told TFS at last month’s SHFM Networking that it plans to bring its automated burger chef to airports, malls, colleges and other similar venues across the country in the coming weeks and months.

To learn more, visit their website at https://theroboburger.com/

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NEWS

CHARITABLE CAUSES

HOUSTON BILLIONAIRES DONATE $1.3MM TO STAR CHEF WILLIAMS’ FOOD INITIATIVE

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ne of Houston’s premier charitable foundations has provided a local nonprofit with a gamechanging donation that will allow it to feed more Houstonians in need.

The Kinder Foundation has contributed $1.315 million to Lucille’s 1913, a 501(c)3 started by Lucille’s Hospitality Group founder Chris Williams that fights food insecurity in Houston. Founded in 2020, the organization has served 400,000 meals to residents in neighborhoods such as Sunnyside, Acres Homes, Fifth Ward, and Third Ward. Williams has received national acclaim for

Lucille’s 1913, including a Heads of the Table award from Bon Appetit, an appearance on Top Chef, and a James Beard Award finalist nomination for Outstanding Restaurateur.

The donation provides $700,000 that will allow Lucille’s 1913 to expand its prepared meal delivery from hundreds of meals per day to thousands. Another $315,000 will allow the organization to expand its missions of training and employment for residents of traditionally under-resourced neighborhoods and “[empowering] communities to discover a self-sustainable livelihood through food,” according

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“We applaud Chris Williams and Lucille’s 1913 for the work they do to feed so many Houstonians in need, especially with their current effort to feed seniors in Third Ward and surrounding communities. We are deeply proud to support their mission.” — Nancy Kinder to a release. Already, the organization has used some of the funds to purchase new vans to deliver more meals per day and expand its ability to respond to future disasters.

“Our hope at the Kinder Foundation is that no one in Houston will

go hungry,” Kinder Foundation CEO Nancy Kinder said. “We applaud Chris Williams and Lucille’s 1913 for the work they do to feed so many Houstonians in need, especially

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NEWS

RESTAURANT DATA

3 WAYS TO USE CUSTOMER VISIT DATA TO DRIVE YOUR BOTTOM LINE

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hough it’s become common practice to collect and utilize customer data such as email addresses and birthdays, many restaurants are still missing out on a rich source of information: visit data. Visit data includes the ability to tie individual customers to in-store traffic, dwell time, peak hours, and demographic breakdowns, all of which help restaurants better understand guest behavior.

Before the inception of visit-based marketing software, restaurants had the disadvantage of only seeing online metrics, such as open rates and click-through rates, as an indicator of marketing performance. Now, by connecting their marketing platform with their instore guest WiFi, restaurants can capture online AND offline information about their customers.

This sheds light on the “true consumer identity” and provides more actionable insights.

It’s not surprising that restaurants tracking visit data are already one step ahead, but perhaps more important than capturing data is how immediately the data can be used. Here are three practical ways restaurants can dig into visit data to reach new customers, retarget lost customers, and ultimately increase revenue.

guest versus a happy hour guest. Chances are, these customers will respond differently to different promotions. A BOGO drink coupon would be appealing to the happy hour guest, whereas a discounted appetizer coupon may be more appealing to the lunch guest. Having the ability to create segments like these and send personalized offers is a gamechanger, increasing the effectiveness of communications.

1. Focus on Personalization Consumers these days not only expect companies to deliver personalized interactions, they are frustrated when it doesn’t happen. Tapping into visit data to segment customers is key to developing personalized marketing efforts. Once a restaurant

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understands the nuances in their customer base, employing specific messaging and campaigns to reach them should result in significantly higher performance.

How exactly does this work? One example is to segment customers based on visit time, allowing restaurants to identify a midweek lunch

2. Target Lapsed Guests Although the impact of the pandemic has increased the number of lapsed customers for many restaurants, this also creates a huge marketing opportunity. A lapsed customer is generally defined as a guest who hasn’t returned to a restaurant for 30 days or more. By tracking the visit behavior of individual customers, restaurants can create campaigns that will help bring these customers back through the doors.

One of the more cost efficient ways for restaurants to target lapsed customers is through email win-back campaigns.

An email win-back campaign is an automated series of personalized emails intended to increase brand consideration, re-establish the rela-

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NEWS

COLLEGE & UNIVERSITY DINING

ARAMARK TEAMS WITH CHEF RAMIREZ TO LAUNCH AUTHENTIC LATIN EXPERIENCE AT ARAMARK’S HIGHER EDUCATION LOCATIONS

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ramark the largest U.S.based food service provider, is teaming up with Chef and dedicated humanitarian, Grace Ramirez, to launch La Latina Cocina, bringing an authentic Latin experience to its guests. La Latina Cocina will debut at seven higher education residential dining locations at the end of Women’s History Month and will run through the end of the Spring semester.

Aramark research shows 67% of Gen Z prefers authentic, cultural cuisine and in response to that growing demand, Aramark’s culinary development team worked with Ramirez and chefs from its higher education field culinary team to develop a comprehensive offering that will deliver an authentic Latin experience, while also providing a variety of options for guests.

“Guests and clients have heightened expectations for featuring authentic foods from their community and the surrounding area,” said Jack Donovan, President and CEO of Aramark Higher Education. “Chef Ramirez understands that food is culture and loves sharing the nourishing traditions of Latin American cuisine—its vibrancy, incredible creativity and, above all, comfort. Her unique mix of traditional flavors and adventurous spirit is what makes the La Latina Cocina concept unique. We are looking forward to delighting and engaging students nationwide with authentic Latin food.”

“It’s not only about the place, but it’s an action because La Latina Cocina means the Latin female that cooks, and it is about bringing all the flavors from Latin American culture into one concept.” — Grace Ramirez “La Latina is the name of my first cookbook, and the word Cocina means kitchen or to cook, noted Ramirez.

The kitchen in Latin American food and culture is the hub, the heart of the house, where the party happens, where we share with freedom and creativity, and where people gather.

It’s not only about the place, but it’s an action because La Latina Cocina means the Latin female that cooks, and it is about bringing all the flavors from Latin American culture into one concept,”Raimirez continued.

La Latina Cocina’s menu items draw heavy inspiration from Ramirez’s La Latina cookbook, while also being supported by Aramark’s existing recipe database. Students will have the option to order the items as dishes or as Build Your Own (BYO). Some items that will appear on the La Latina Cocina menu include: • El Choripan Platter: Grilled chorizo with guasacaca, pickled cabbage and cilantro crema on a roll with chililime chips • Mojo Pulled Pork Taco Platter: Braised mojo pork shoulder corn taco, served with frijoles negros , arroz rojo

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and platano maduro • Chipotle Mushroom Tostada Platter: A cauli-tortilla with chipotle veggies and vegan cheddar, served with poblano salad and pickled cabbage • Tres Leche: Layered vanilla sponge cake soaked in sweet three-milk blend with whipped cream and fresh fruit • Dragon Fruit Agua Fresca: Fresh dragon fruit mixed with lime juice and agave La Latina Cocina’s co-development process was a collaboration between Ramirez, Aramark’s corporate culinary development team, and chefs from its higher education business. The higher education chefs have each been recognized in Aramark’s Chef Spotlight series that brings the company’s diverse chefs to the forefront and showcases their stories, experiences, and culinary talent throughout the year, in partnership with Aramark’s employee resource groups (ERGs). As part of its Be Well. Do Well. sustainability plan, Aramark is working to reduce inequity, support and grow local communities, and protect the planet. The

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Main Office 282 Railroad Ave. Greenwich, CT 06830 Publishers Leslie & Fred Klashman Advertising Director Michael Scinto Art & Web Director Mark Sahm SCOOP News Editor and Senior Contributing Writer Joyce Appelman Contributing Writers Morgan Tucker Francine Cohen Editorial Interns Hank Bedingfield Alycia June Cahn Claudia Giunta Brian O’Regan Gabrielle Reagan Eva Karoun Scott Wyatt Semenuk Phone: 203.661.9090 Email: tfs@totalfood.com Web: www.totalfood.com

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Follow @TotalFoodService

Subscribe to the TFS YouTube channel Cover photo courtesy Gotham Restaurant Total Food Service ISSN No. 1060-8966 is published monthly by IDA Publishing, Inc., 282 Railroad Ave., Greenwich, CT 06830. Phone: 203.661.9090. This issue copyright 2022 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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NEWS

By Brian O’Regan

FOOD WASTE STRATEGIES

WARING EMPOWERED SETS SIGHTS ON CREATING A FOOD WASTE STRATEGY FOR THE FOODSERVICE INDUSTRY – SAVE FOOD. SAVE MONEY. SAVE THE PLANET.

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ith many restaurants and food service operations looking for ways to be environmentally friendly, there has been an increased use of green and sustainable products in their operating procedures. Additionally, there are more ways that a restaurant or foodservice operation can both help the environment and their bottom line. By educating chefs on new recipes using foods that would have been traditionally discarded as well as what appliances to use, Waring is working to reduce food waste globally.

“The Waring Empowered initiative was developed after meeting with multiple chefs, including Adam Kaye of The Spare Food Company,” said Waring General Manager and SVP Dan DeBari. “While discussing new product innovations that would help lessen the impact of the epidemic and food waste in commercial kitchens, Adam gave me an education. He said that Waring’s arsenal of products,

“We are reigniting an appreciation of the food we cook as chefs. If any part of food product has flavor, aroma, or nutrients, it has profit potential and the opportunity to excite your guests.” — Chef Dustin Selvaggio that can already be found in commercial kitchens, are all you need to help combat food waste. Chef Adam, also of Blue Hill at Stone Barns, taught us that equipment such as blenders, food processors, juicers, and dehydrators, will help the culinary community stop looking at excess or “scraps” as food waste, but rather, shift the mindset to Ingredient Optimization. By working in conjunction with Adam & Jeremy Kaye, brothers, and co-founders of the Spare Food Company, we created the framework for this initiative. They say that each of us has the power to make a difference in the world through the food choices we make every day. We spent over a year educating ourselves

on the facts, mitigation tactics, top food waste offenders in the kitchen and how our products could help the cause. We have come up with a thoughtful approach to pass along this knowledge in our new website. This is only the beginning. This initiative will continue to evolve in the future.”

As to the framework of their initiative and how renewed resourcefulness can benefit restaurants, DeBari has the answer. “Phase one involves laying out the enormity of the facts! These stats can be overwhelming but, it’s necessary to understand we are headed down a dangerous path. We know most people really care and want to contribute to reversing the impact of

Commonly wasted foods like asparagus, potatoes, and romaine lettuce can be repurposed by chefs to create new recipes

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food waste, they just need some guidance on how to contribute. In turn, this information and assistance, will help lower food costs, help increase profits and ultimately, feel good about what you can achieve with a little direction. We focused efforts on content creation, from humorous videos to countless recipes concentrating on top waste offenders in the kitchen.

This will assist the community in the developing new menu staples, upgraded pantry items or elevated garnishes yielding less waste and lower food costs. Again, let’s change the mindset from wasted food to optimizing perfectly edible and nutritious ingredients.”

The Waring Empowered Initiative utilizes multiple methods to achieve its goal, to inspire chefs to utilize every ounce of what they bring in the door.

“As chefs, we are trying to be creative with things that people may or may not be comfortable eating. Tapping

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REOPENING STRATEGIES

WITH LAURA CRAVEN

WHY FLOOR MAINTENANCE IS AN INTEGRAL PART OF A RESTAURANT’S NEXT NORMAL STRATEGY

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s we continue to welcome back dining guests to our restaurants, it is necessary to create priorities to maximize resources. With so much on everybody’s proverbial plate, it’s challenging to pick what projects should be at the top of that list. One often overlooked process is the care of a restaurant’s floors, both in the front and back of the house.

With that in mind, our company has scheduled a series of floor main-

“Typically, we look at floor care in four categories – Preventive, Daily, Interim, and Restorative. The operator may look at it as new, pretty good, needs help, and forget about it.” — Bill McGarvey tenance training programs during the coming months. Bill McGarvey, our inhouse expert on “all things floor care”, shared with me his best practices for

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the restaurant/foodservice and hospitality professional to create and implement a floor maintenance strategy.

Let’s start with a very basic question: why is special attention to flooring so important? “Floors say a lot about a facility and people make judgements based upon their observations,” Bill explained. For a long time, shiny floors equated to a clean facility. Not saying that belief was or is accurate but in the eyes of the customer, it often carries weight.

QSR customers rated cleanliness number one out of 15 criteria in a survey.

It was really the second piece of his answer that should make the alarms go off in everybody’s head. “Beyond mere appearance, there is the safety aspect. Slip and fall incidents cause severe injuries and fatalities, with litigation costs around $150 billion per year. Floor safety is the establishment’s responsibility.”

I was curious about how an establishment chooses a starting point for implementing a plan of attack. Bill continued: “Flooring concerns start outside because what is outside is brought in on

Laura Craven is the Vice President, Marketing & Communications at Imperial Dade.

Laura oversees marketing and corporate communications for Imperial Dade, a national distribution company headquartered in Jersey City, NJ. Her responsibilities include marketing communications, brand and reputation management, internal and external communications, experiential marketing events, and media relations. Laura has been with the company for over 17 years and has contributed to the organization’s growth and brand awareness. A LEED AP, Laura consults on sustainability initiatives and as a GBAC Trained Technician she assists customers develop cleaning programs.

peoples’ shoes. Construction next door or parking lot repairs can create issues inside your building. Proper matting can reduce tracking of soils by up to 90%, and during inclement weather can afford an opportunity to dry shoes soles before they get to your floor. If using matting, make sure it doesn’t create tripping hazards. Next comes the general appearance, litter, particularly in the front of the house should not be tolerated. It’s unsightly

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waringcommercialproducts.com

@waringcommercial

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FIORITO ON INSURANCE

HOSPITALITY DELIVERY SERVICE: TRENDS, OPPORTUNITIES & CHALLENGES

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fter seeing a substantial uptick in new delivery and carry-out services since the onset of the COVID-19 pandemic, this has been a lifeline for many restaurants to continue serving customers, keep employees working, and perpetuate a revenue stream. As such, the introduction of third-party delivery services to a restaurant’s business model has been especially enticing in recent times. However, while the convenience factor has been increasingly beneficial, there are important liability considerations associated with third-party delivery such as exposures to foodborne illnesses, cyber risks, and auto accidents.

Generally, if an employee is in a motor vehicle accident in their owned vehicle while on the job, the employee’s personal auto insurance

will first respond to and pay for damages. After the limits of liability on the employee’s personal auto policy are exhausted, the injured third-party may look to the restaurant to pay damages. However, if the employee is in a motor vehicle accident in their owned vehicle while on the job delivering food, the restaurant’s non-owned auto liability policy will most likely respond primary because most personal automobile policies exclude coverage while a vehicle is being used to deliver food or any other product for compensation.

Robert Fiorito serves as Vice President with HUB International Northeast, a leading global insurance brokerage, where he specializes in providing insurance services to the restaurant industry. As a 25+ year veteran and former restaurateur himself, Robert has worked with a wide array of restaurant and food service businesses, ranging from fast-food chains to upscale, “white tablecloth” dining establishments.

Robert can be reached at 212-3382324 or by email at robert.fiorito@ hubinternational.com.

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Even though a restaurant’s only option may be to have non-owned auto coverage, instead of operating their own fleet, there are ways to control the risks involved.

• Personal auto use should be restricted where possible. Employers should have a written program in place detailing their driver policies and procedures. Policies should require employees follow all laws, require the use of seat belts, restrict the use of communication devices in all but emergency situations and prohibit the use of alcohol and both legal and illegal drugs that may im-

pair their ability to drive safely.

• Drivers should be qualified as if they are operating company owned vehicles.

• Ensure proper driver training and document that each driver has been trained on company policy in regard to distracted driving. Training should be used to address both auto and workers’ compensation risks.

• Employees using a personal vehicle for business use should be asked to provide proof of insurance

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BURRATA

Soft and delicate, with a slightly sweet, milky flavor, BelGioioso Burrata is made with hand-crafted Fresh Mozzarella filled with Stracciatella, a mix of soft mozzarella shreds and cream.

Enhance your menu by creating a deluxe Caprese salad with spooned sections of Burrata beside ripe tomatoes and fresh basil, drizzled with extra virgin olive oil. Or enrich your pizza or pasta by topping with a garnish of this fresh, creamy cheese just before serving.

Available in 2 oz., 4 oz. and 8 oz. Burrata balls, 4 oz. balls with Black Truffles, and 8 oz. and 1 lb. Stracciatella.

For more info and samples, please contact: foodservice@belgioioso.com 877-863-2123

belgioioso.com/Foodservice

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NEWS

EQUIPMENT AND SUPPLY ACQUISITIONS

SINGER’S EAST COAST FOOTPRINT GROWS WITH KITTREDGE ACQUISITION

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s with so many segments of the restaurant and hospitality industry, focus has moved from relationships to technology. For one visionary company and its leader the future of the restaurant and food service equipment and supply business is still crafted with a combination of the relationship between buyer and seller and with State of the Industry technology.

With that in mind, Fred Singer, President and CEO of Singer Equipment, last month announced the acquisition of the business of Kittredge Equipment Company. Headquartered in Agawam, Massachusetts, with locations throughout the greater New England region, Kittredge is one of the largest foodservice equipment and supplies dealers in the Northeast United States. The new division will operate under the name Singer Kittredge.

“My family and I have had the privilege of growing Kittredge Equipment

Company for over 100 years to become one of the leading foodservice equipment dealers in the New England market,” noted Kittredge’s Wendy Webber. “We have selected Singer to steward the business in its next phase of growth. I am delighted by the tremendous opportunities that lie ahead by joining the strengths of these two family businesses.”

“I am excited to build on the foundation built by the Webber family, Jeff Mackey and the entire Kittredge organization,” Fred Singer explained.

“Kittredge is a recognized leader in the industry. Together we will bring new opportunities to our customers and co-workers alike. We look forward to supporting the growth of Singer Kittredge and expanding our company into the New England and upstate New York markets. By welcoming Kittredge to our family of companies, we now provide our customers with operations servicing the entire East Coast.”

Jeff Mackey, the current COO of Kit-

The Singer Kittredge building in Agawam, MA

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“Adding great people to our team through acquisition rapidly expands our ability to serve our customers. In simple terms, I believe deeply that the company with the best people will win.” — Fred Singer tredge, has been promoted to President of Singer Kittredge, reporting directly to Fred Singer. “I am delighted to be joining the Singer team,” Mackey said. “Our companies are both family businesses that care deeply about our customers and team members. I look forward to a future that brings valuable new resources and services to our customers and associates.”

“Singer Equipment Company continues to look for strategic acquisitions that strengthen our position of providing comprehensive foodservice solutions,” noted CFO of Singer, Seth Feldman. “Kittredge has a track record of success and is well-positioned for

growth. We look forward to welcoming the entire Kittredge organization to Singer.”

For Fred Singer, the move marks a return to New England, where he attended Yale University. “As part of our growth, we are building a company with a common culture and a common approach to handling our customers. We look for companies that fit our service driven culture, with a high skill bias and established professionals who can offer resources and knowledge for our customers. Kittredge was an exceptional fit on both accounts -

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NEWS

MENU SOLUTIONS

JAPANESE YELLOWTAIL TREND HITS MICHELIN-STARRED CHEFS IN NYC AND LA

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n the United States especially NYC and LA, many people carefully select their meals based on their desire to live a healthy lifestyle. Socalled “seagan” and pescatarian diets, which limit meat consumption to seafood only, are recent big diet trends. ​ Kuniaki Yoshizawa, a head chef of Japanese restaurant WOKUNI, which serves mainly Japanese seafood, said, “I believe the demand for seafood at restaurants is increased because many of our customers are more openminded to eat seafood such as tuna and salmon in raw dishes and cooked dishes. The number of seafood dish orders is increasing compared to other dishes such as meats and vegetables.”

Yoshizawa mentioned the new next trend in seafood is Japanese yellowtail, also called Hamachi. Hamachi is a part of the yellowtail and amberjack fish family. Yoshizawa mentioned that Hamachi is a fish that has been a favorite food of Japanese people, and some of the unique features of Hamachi are tender but firm texture and tasty, high quality fat that melts in one’s mouth. ​

Michelin-starred chefs and famous chefs in New York City and Los Angeles are starting to create more dishes using Hamachi. Emma Bengtsson, an executive chef of two-Michelin-starred restaurant Aquavit, offers Japanese Hamachi crudo with a sea buckthorn vinaigrette. Bengtsson mentioned Hamachi is a unique fish because it

has a rich buttery flavor that melts in one’s mouth but still has a plump texture. It is easy to work with in both raw or cooked dishes.

David Schlosser, chef and co-owner of Japanese restaurant Shibumi in LA, offers grilled Hamachi with Hoshigaki (dried persimmons) and ginger.

Schlosser said hamachi is a good fish for picky eaters, especially people who

Aquavit executive chef Emma Bengtsson is among the many chefs in NYC and LA using japanese yellowtail as part of their menu

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don’t like other seafood choices such as tuna, because it has a rich taste.

George Mendes, executive chef at contemporary American restaurant Veranda in NYC, offers Hamachi Confit. Mendes said that farm-raised Japanese Hamachi is high quality, and noted that Japanese artisans take care of every step of the production, process and distribution from Japan to the restaurant in the United States. ​ Ten famous restaurant chefs in New York City and Los Angeles recently demonstrated their special recipes using Japanese Hamachi for JFOODO promotion.

Check out the videos of chefs creating their recipes and food journalists experiencing their Hamachi menus by visiting https://seafood-jfoodo. jetro.go.jp/us/index.html The Japan Food Product Overseas Promotion Center (JFOODO) was established on April 1, 2017 within JETRO by Japanese Government. JFOODO will devote its resources to the branding of Japanese agricultural, forestry, fishery and food products.

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TREND TALK

WITH JOYCE APPELMAN

TIME OUT MARKET HAS HELPED SPARK THE REVIVAL OF THE FOOD HALL Interview with Didier Souillat, CEO Time Out Market

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idier Souillat joined Time Out Market as CEO in February 2016 to lead the global expansion of Time Out Market. He has considerable experience in both the retail and hospitality world. Prior to joining Time Out Market, he served as Executive Vice President for the internationally renowned Hakkasan brand, overseeing the company’s global restaurant portfolio. He’s held senior management positions in some of the U.K.’s top high-end retail brands, including Selfridges and Harrods, where he was Director of Food Halls & Restaurants.

He also served as Director Food & Restaurants at McArthur Glen and

Joyce Appelman is the SCOOP News Editor and Senior Contributing Writer for Total Food Service and previously the National Communications Director for C-CAP, Careers through Culinary Arts Program. An industry leader supporting education and scholarships, she has been instrumental in opening career opportunities for many young people in the foodservice industry. Email her at joyceappelman@gmail.com

as Managing Director at Daylesford Organic. After graduating in Hospitality, Food & Beverage from the Ecole Lausanne Hotel Management School in Switzerland, he started his career in the hotel industry, working in cities around the world such as Dakar, Hong Kong, Nagoya, Bah-

rain, and Singapore.

Where did you get the inspiration for TOMarket?

In 2014, Time Out Lisbon editors turned a historic market hall in the city into Time Out Market, creating a physical representation of Time

Out’s editorial recommendations and cultural insight. A place that previously housed the city’s top food retail vendors was transformed to bring together the best chefs, drinks and cultural experiences based on

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Didier Souillat, CEO Time Out Market, stands in their Miami location (Photo by Arévalo Photography)

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DIDIER SOUILLAT

from page 20

the editorial curation Time Out has been known for since 1968. In the following years, millions of locals and tourists visited, and the team at Time Out decided to roll out this unique, editorially curated food, cultural market, and community hub to cities around the world.

Instead of simply talking about food culture, Time Out brings the community together to experience the greatest hits their cities have to offer.

What makes TOMarket different from other food halls?

Time Out Market is unique, in that it’s the only global food hall experience curated by the people who know each city’s food and cultural scene inside out. We like to say, “If it’s good, it goes in the magazine, if it’s great, it goes into the Market.” Besides the top-tier food and drinks, award-winning chefs and restaurateurs, what sets us apart are the many experiential and cultural events we host regularly. We focus on creating curated experiences that showcase our connection to the local community and give our guests a reason to come back regularly. Key activations drive footfall on slower days and times and make Time Out Market a destination on key “going out” days of the week.

Another differentiator is that you will not find a two-top or four-top at any of our locations. We’ve worked to own the “communal dining” space since the start of the brand in 2014.

It is a sacred element you will find at all of our locations and one we feel will be 2022’s strongest dining trend. It works for the most straightforward reason: human connection, no matter the size or format. Communal tables bring friends, strangers, or solo diners together to eat, drink, and enjoy. Something many of us missed during the pandemic.

Food brings people together.

Is one of the best parts of TOMarket knowing how it helps bring the community and business together?

“Food Halls are growing in the US but not necessarily a “new” trend worldwide - rather, we are seeing a revival of an older trend that began in the 1950s in Singapore.”

Absolutely and it’s tied to what sets us apart. Our team is always on the lookout for talent and experiences to bring to our Markets. This approach ensures that the Market remains not just essential for the local community and its vendors, but that it also elevates its surrounding neighborhood and drives traffic to the area as a beacon for locals and tourists alike.

Which local charities do you support, and how?

Our Love Local initiative is a platform for local artists, small businesses and chefs to gain exposure among local consumers and build Time Out Market brand goodwill as an advocate for the community.

Through this, we’ve partnered with several local city charities throughout the year. Some examples include our most recent “Virgil Forever” mural installation at Time Out Market Chicago where a portion of the proceeds from the event and bar sales raised funds towards the Virgil Abloh™ Post-Modern” Scholarship Fund, which grants scholarships to foster equity and inclusion within the fashion industry. In Boston, our Market regularly works and supports contributions to multiple charities, including Bagly; The Travis Roy Foundation; The Greg Hill Foundation; Black Owned Boston; and Women’s Owned Market.

And at Time Out Market New York, our concessionaire, The Migrant Kitchen, has a refugee dinner program. All of the dishes sold at their Time Out Market location will amount to a meal in need for every $12 spent.

What’s your take on the other food

22 • April 2022 • Total Food Service • www.totalfood.com

halls that have opened around the country?

Historically speaking, we don’t believe food halls are a new concept they’ve been around since the 1950s in Singapore, where they are known as a hawker centre. But we are excited that there are now over fourhundred food halls opening in the United States. We will always look for ways to differentiate ourselves and the Time Out Market brand but are propelled by the public’s appetite, so to speak, to welcome these venues into their communities.

As we emerge from the pandemic, what’s changed in TOMarket?

Much remains the same: great food, hand-crafted cocktails, and a rotating curation of beers and spirits, plus the cultural events that we’ve become known for. During the pandemic, we offered convenience through a Time Out Market App for the first time, and we continue to do this today. Market-goers can choose to order directly from the vendor or simply from the app.

Where I see us developing the most will be in our approach to designing spaces so that, as much as possible, we can enjoy and expand our use of the outdoors. In our Time Out Market New York location, for example, our 5th-floor rooftop is the location of our bar and hosts many of our events in a format that allows for indoor/outdoor configurations that we’ve been able to utilize for our visitors’ comfort throughout the pandemic. Future Time Out Market locations will incorporate more outdoor seating.

Takeout and Delivery have become a big part of the industry, is that

true with TOMarket?

While I wouldn’t say it’s the biggest part of Time Out Market, many of our Markets work with delivery apps to incorporate takeaway and delivery as viable options for our customers and vendors alike. But it is only a small part of our business.

Time Out Market is a very bright space - we encourage our guests to live the full Time Out experience.

What’s your read on the shortages/ supply chain that are impacting the industry? Your strategies for TOMarket short and long term?

As part of our local focus, our concessionaires select their own suppliers locally so we don’t rely on global importers, limiting our food air miles and also supporting local businesses. As such, we currently aren’t seeing a big impact on our supply chain. Our vendors typically have 6-8 items on their menu, which enables them to adapt to the season and changes in availability very quickly.

Where are we headed with food halls/TOMarket? Crystal ball?

Our crystal ball shows us a Time Out Market in the best cities around the world. Already, Time Out Market exists across three continents - North America, Europe, and the Middle East. In the coming five years and beyond, we will be opening locations in Porto, Abu Dhabi, London, Prague, and many more destinations around the world. Any great “foodie” city with homegrown talent can expect us knocking at their door in the next few years.

Learn more at their website: https://www.timeoutmarket.com/

April 2022 • Total Food Service • www.totalfood.com • 23

RESTAURANT EXPERT

WITH DAVID SCOTT PETERS

MAKE CHALLENGES OPPORTUNITIES AND LEAD YOUR RESTAURANT

I

f you’re looking in certain corners of the Internet these days, there is a lot of information about mindset, specifically a fixed mindset vs. a growth mindset. In my world, a restaurant owner with a growth mindset is more successful, better able to lead in their restaurant. Unfortunately, a lot of restaurant owners are holding onto fixed ideas that are hurting them and their restaurants, making them unable to lead a team or their business. Let’s talk about what separates restaurant owners with a growth mindset from the rest of the world and why they’re so much more successful.

What is a growth mindset versus a fixed mindset? What’s the difference? Let’s start there.

For a restaurant owner with a fixed mindset looking at their restaurants right now, they are looking to blame their challenges on outside factors. It’s never their fault. It’s the vendors’ fault for raising prices. Or the employees’ fault, the government’s fault, the customers’ fault.

They don’t look inward and consider what role they have in the big picture. There are always these outside factors that are out of their control that seem to control their life, their world.

A person with a fixed mindset looks at failure as a limit of their abilities, so if they fail to do something, they think it’s because they can’t get that done, they don’t have the skills and there are too many

factors working against them.

A person with a fixed mindset doesn’t see room to learn, increase knowledge or improve skills. They think their abilities are unchangeable, what they know now is what they’ve got. They stick to what they know and don’t want to learn something new. They see challenges as obstacles they can’t get through and give up more easily.

This is a kind of victim mentality that can really suck the love out of the business and drive you towards failure, whether it’s failure to see your family, failure to pay your bills, close your business, it doesn’t matter.

Restaurant owners with a growth mindset see the world so differently. If I look at the restaurant owners who join my coaching program, they are looking to improve

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their lives and their operations.

They face all the same challenges as restaurant owners with a fixed mindset. The difference is they’re driving their business and their lives with a growth mindset, so they don’t look at these challenges as something that should stop them dead in their tracks. Instead, they see them as opportunities. They see failure as an opportunity to grow. They forgive themselves for mistakes, even when it costs them money, and focus on what they can learn to not make that mistake again.

For those with a growth mindset, there are always seminars, workshops, trade publications, books, coaching programs, etc. They’re doing whatever they can because they understand they don’t know what they don’t know. They’re always looking to become better. These

David Scott Peters is an author, restaurant coach and speaker who teaches restaurant operators how to take control of their businesses and finally realize their full potential. His first book, Restaurant Prosperity Formula: What Successful Restaurateurs Do, teaches the systems and traits to develop to run a profitable restaurant.

Thousands of restaurants have worked with Peters to transform their businesses. Get his three principles to restaurant success at https://dsp.coach/ three-key-principles.

owners with a growth mindset see challenges as a way to grow, to find solutions, to get new information, to find the time, to find the money, some way to become better.

Restaurant owners with a growth mindset are inspired by the success of others. They don’t look at people and get jealous and say, “Oh, they only got there because of some advantage or other.” They don’t think, “Oh, that should be me.” Instead, they go, “Man, that is awesome. What did they do? What can I steal from what they’ve done and do it myself to have the same success?” A fixed mindset allows you to prop people up instead of tear them down.

Restaurant owners who seek answers, who want to grow their knowledge, who look for ways to improve their own abilities, these restaurant owners make stronger leaders. At the end of the day, that’s the job of a restaurant owner: to lead the restaurant business, not run it.

The restaurant industry, the business itself, is probably the toughest business I know. There will always be challenges. In fact, solve one challenge and a new one is bound to pop up, but with a growth mindset, you understand that you have put forth the effort and come at it with a positive mental attitude.

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To discover our recipes, visit my-vb.com

April 2022 • Total Food Service • www.totalfood.com • 25

NEWS

MENU SOLUTIONS

By Sean Wheaton, VP of Culinary, Cuisine Solutions

SOUS VIDE IS THE KEY TO COMBAT SUPPLY CHAIN ISSUES & SECURE SEASONAL PRODUCTS

I

n the professional culinary world, seasonal cooking has been a common practice for millennia, as chefs aspire to take advantage of the best produce available. In a global market, seasonal cooking is complicated by disruptions in the supply chain, inconsistent pricing, and difficulty retaining the freshness of the product.

Companies who globally source and

distribute food products consistently run into unexpected disruptions (see: the 2021 “traffic jam” in the Suez Canal that halted global supply chains for weeks). When natural and man-made disasters happen, this makes forward planning a challenge for international companies.

Business and travel restrictions that resulted from the pandemic further compounded global supply chain

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issues and suffocated markets.

Sous vide, the revolutionary “perfect-temperature” cooking technique that involves the submersion of food products into water, alleviates many of the disruptions in the global supply chain. For restaurants and catering companies in particular, sous vide has become the unsung hero. By having the ability to keep a finger on the pulse of seasonal offerings around the world, sous vide suppliers like Cuisine Solutions have been able to reduce costs and transfer those savings to clients.

It has to do with procurement and the advantages of the sous vide method itself. In January and February, when turkey and other poultry experience lower demand, sous vide suppliers will source their poultry. By the time November rolls around and clients are scrounging for affordable poultry products, sous vide suppliers will fill the gap in the market by supplying affordably priced turkey at prices other food suppliers can’t

Sean Wheaton

match. This is because sous vide suppliers can source their products at the right time and freeze them until they’re ready for high-demand periods. A key benefit of sous vide is an 18-month frozen shelf life due to the method’s use of air-tight packaging, which preserves flavor, texture, and composition.

In addition to providing a cost-effective way for restaurants to avoid supply chain disruptions, sous vide has been heralded as a game-changing innovation when it comes to texture, flavor, and the overall dining experience. All types of restaurants can now offer superior food products at a fraction of the cost of traditional high-end food with this method. By sealing a product in food-grade plastic pouches and submerging it in water at a precise time and temperature, sous vide gives way to a final product that is perfectly cooked, every time. Patrons are delivered a final meal that

continued on page 104

April 2022 • Total Food Service • www.totalfood.com • 27

NEWS

MENU SOLUTIONS

BELGIOIOSO CREAMYGORG EARNS TOP 20 IN WORLD RECOGNITION AT CHAMPIONSHIP CHEESE CONTEST ®

W

isconsin based BelGioioso Cheese won a total of four prestigious medals at the World Championship Cheese Contest held March 3-5, 2022 in Madison, Wisconsin. BelGioioso Cheesemakers succeeded in four different categories, including a Top 20 finish for CreamyGorg®, their signature Gorgonzola Dolce cheese crafted by Master Cheesemaker Jeff Allen.

The competition was highly competitive with a total of 2,978 entries from 29 nations. A 1st Place Gold medal was awarded to BelGioioso CreamyGorg® in the Gorgonzola category, BelGioioso Sharp Provolone Mandarini in the Aged Provolone category and Asiago Fresco™ in the Fresh Asiago category.

“Our Cheesemakers deserve to be honored alongside the best in the world, they consistently handcraft top quality cheeses and are truly dedicated and passionate about their craft,” says Errico Auricchio, President BelGioioso Cheese.

“Our CreamyGorg® is one of many cheeses we produce that requires a commitment to hands-on attention.

It’s creamy texture and flavor are the true reward, it’s delicious and one of my favorites.”

one 3rd place Bronze medal during the April 14th awards ceremony in Milwaukee, WI.

BelGioioso Cheesemakers will receive the three 1st place Golds and

Learn more at their www.belgioioso.com

•

1st Place Gold & TOP 20 Cheese – BelGioioso CreamyGorg® (Gorgonzola Class) Jeff Allen 99.40 score

•

1st Place Gold – BelGioioso Sharp Provolone Mandarini (Aged Provolone Class) Kevin Benzel 98.45

•

1st Place Gold – BelGioioso Asiago Fresco™ (Fresh Asiago Class) Mitch Borzych 98.25 score

•

3rd Place Bronze – BelGioioso Fresh Mozzarella Snacking Cheese (Natural Snack Class) Jose Marin 99.25 score

BelGioioso Cheese is a familyowned and operated company specializing in artisan Italian cheesemaking. Using natural ingredients and fresh, local Wisconsin milk, Master Cheesemakers hand-craft a full line of exceptional cheeses guided by a commitment to quality and a respect for tradition. At BelGioioso, every cheese is a specialty.

28 • April 2022 • Total Food Service • www.totalfood.com

website:

April 2022 • Total Food Service • www.totalfood.com • 29

MEDIA CORNER

With Joyce Appelman

WHAT WE’RE WATCHING:

Family Dinner Host Andrew Zimmern, the James Beard Award-winning chef, visits families across America to explore how the cultural, regional and historical facets of who we are inform what and how we eat.

Nomad With Carlton McCoy, A CNN Original Series This Spring, tune in to watch Carlton McCoy on a journey of discovery. Join the classically trained chef, master sommelier, and arbiter of cool on his quest to find the places where food, music, art, and culture collide. From the bustling streets of Seoul to the riverside towns along the Mississippi River, this six-part documentary series chases what it means to be authentic, celebrating the similarities and differences across the world to illuminate the universal threads that connect us all. At times deeply personal, McCoy uncovers the wellspring of new ideas, talent, and creation that

has formed in some of the world’s most well-known destinations.

Matt Sartwell, Managing Partner, Kitchen Arts & Letters Bookstore in New York City shares his book reviews...

The Sweet Side of Sourdough: 50 Irresistible Recipes for Pastries, Buns, Cakes, Cookies, and More Caroline Schiff There’s more to sourdough baking than the big flavorful loaves of bread Americans have been turning out lately. In this book, Caroline Schiff, the pastry chef at NYC’s Gage & Tollner and famous on Instagram as @pastryschiff, provides a practical and inspiring introduction to the possibilities of sourdough sweets.

“Sourdough and I were frenemies for a long time,” Schiff notes to reassure those who may have had some

30 • April 2022 • Total Food Service • www.totalfood.com

BOOKS, TV, FILM, AND PODCASTS

WHAT WE’RE READING:

unhappy starts with sourdough baking. She shares her very practical approach to creating and maintaining a starter and even includes recipes for using the discarded starter that is inevitably part of the sourdough process.

WHAT WE’RE LISTENING TO:

Her recipes for using the actual starter run the gamut from a lemon-poppy-cream-cheese babka and a peach and ricotta focaccia to a caramelized-grapefruit and brown sugar cake muffins and a blood orange and hazelnut crumb cake. Although she is clearly making use of the subtle flavors that sourdough introduces, her imaginative combinations would be striking no matter what type of leaven she used.

Original & Gourmet ItaliaSquisita Dozens of leading Italian chefs share recipes for classic Italian dishes, many of them transformed by the creativity of some of the greatest names in contemporary cuisine.

Contributors include: • Massimo Bottura • Carlo Cracco • Michelangelo Mammoliti • Norbert Niederkofler • Valeria Piccini • Marianna Vitale

one recipe out of five and the instructional translation is capably done (some of the chapter openings are less so). Worth noting is that these are recipes from skilled professionals writing for an Italian audience, so they do assume certain familiarity with ingredients and techniques.

This book is a project of ItaliaSquisita, a magazine for Italian professional chefs.

Editor’s Note About Podcasts- Listen and subscribe wherever you get your podcasts, including on Apple Podcasts, iHeart, Spotify, Stitcher, Google Podcasts, Audible & more.

Recipes appear in familiar groups by flavor or dish: cacio e pepe, roast chicken, tiramisu. Different chefs contribute according to their personal style, one traditional, the next remarkably innovative.

This compact book of 263 pages has plating photographs for roughly

One Real Good Thing Podcast With Ellie Krieger You don’t have to turn your life upside down to transform it for the better.

Small-realistic changes will get you there in a way that truly sticks.

In each episode, renowned nutri-

tionist and chef Ellie Krieger dives into one key thing you can do today to propel your life in a healthier direction. In conversation with food, nutrition and lifestyle experts, plus celebrity guests and friends, she maps the path to a joyful, healthy life full of flavor, one “real good” thing at a time.

Cooking Issues Dave Arnold, chef and inventor, answers listener questions on the latest innovative techniques,

equipment, and ingredients in the food world. Each week on Cooking Issues, Dave solves your cooking dilemmas with his mile-a-minute stream of knowledge. Got a question on ike-jime, the Japanese fish killing technique? We got you covered. Hydrocolloids, sous-vide, liquid nitrogen? No problem. Have a question about pimping your oven to make great pizza? Give us a call.

Occasionally Dave will invite special guest chefs, bartenders, authors and columnists to join the show.

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April 2022 • Total Food Service • www.totalfood.com • 31

SPIRITED NEWS + VIEWS

WITH FRANCINE COHEN

SPRING SIGNALS MORE CHANGES AHEAD FOR THE BEVERAGE INDUSTRY

C

hange is underway. Can you feel it? It’s in more than just the cold then warm then cold again days. It’s in more than just the blossoms budding on trees as hail briefly falls on a sunny afternoon. Mother Nature’s dichotomy is likely reflective of what your own business is facing at this time.

So, even if you haven’t yet recognized it., or figured out how to harness it, know that it is a good time to make a move. Spring always feels like the right time to change things up.

There are other times of year we’re inclined to simply contemplate change; we make a lot of fuss over Groundhog Day on February 2nd and whether or not that furry fellow sees

his shadow. This hullabaloo is swiftly followed up by proclaiming spring has sprung come March 19th, 20th, or 21st – depending on when the vernal equinox falls any given year. In between all of this celebration falls Black History Month and Women’s History Month, providing us opportunities to reflect and learn about accomplishments often overlooked. But now it’s April.

So, what are we going to do next that is actionable?

Stop overlooking and start embracing. Just see what happens, and how your business can grow, when you put those predictions, and plans into place.

If you’re looking for a roadmap look no further than the third annual bever-

32 • April 2022 • Total Food Service • www.totalfood.com

age alcohol forecast program The Next Big Sip that’s produced by members of Les Dames d’Escoffier NY. This year’s theme, The Silver Lining In The Beverage World, highlighted the promise of days ahead for those in the wine, beer and spirits sector of the hospitality industry.

Moderator, and spirits journalist/ author Amy Zavatto opened with her feeling that, “the Last two years have been really hard and really crazy in the world at large and in the beverage industry. But there are lasting positive effects coming out of this. We are seeing a lot of interesting trends and pivotal industry shifting moments we’re heartened to see happening and happy to be participating in.”

Those shifting moments Zavatto referred to covers everything from evolving consumer trends to education, hiring, and leveling the playing field.

In conversation with Zavatto, spirits author and editor Kara Newman of Wine Enthusiast notes a return to bar and restaurants that’s slightly different than before in terms of what consumers desire. She says, “I think there’s a lot of confusion about what people want.

People are of two minds – some being a bit more cautious and want things to be just right. They are taking into account the value of investing in the considerable expense of going out.

On the other hand, everyone’s sort of dived back in. Especially younger people who don’t have risk factors. They want to reclaim the time that is lost.

We’ve just spent two years at home perfecting martinis. It’s no longer enough to have the martini. We can make it at home. People want a fabu-

Francine Cohen is an awardwinning journalist covering the business of the f&b/hospitality industry, and a proud native Washingtonian (DC). In addition to her work as a journalist she keeps busy fundraising for Citymeals on Wheels, Les Dames d’Escoffier, NY Women’s Culinary Alliance, and the USBG Foundation and serves as chief storyteller and brand steward for clients in the food and beverage sector by providing them with strategic marketing and business growth guidance.

She has never met a cheese or beverage she does not like, and lives with her husband in New York; leaving him behind to visit New Orleans every summer.

(Except this one. Darn pandemic.) You can reach her at francinecohen@mindspring.com

lous experience.”

Lydia Richards, panel member and founder of Vinoconcierge concurs.

Richards sees similar desires amongst wine drinkers, noting that they’ve learned a lot of information about wine while stuck at home and sought out this information from fresh sources. She says, “People were trying to find new ways to entertain themselves at home. They all wanted to learn something about wine from someone who looks like them – maybe someone younger than what you’d normally think of when you think sommelier.”

All this attention to youth portends great things for the beverage alcohol industry. Millennials are driving a commitment to transparency, educa-

continued on page 34

­

Ruggiero Seafood, Inc.

PO Box 5369 Newark, NJ 07105 - info@ruggieroseafood.com - www.ruggieroseafood.com

April 2022 • Total Food Service • www.totalfood.com • 33

FRANCINE COHEN

from page 32

tion, and balance. Philana Bouvier, President of Demeine Estates recognizes the power this generation has to drive sales and shape marketing tactics and she’s embracing it all and suggests you do too as she remarks on the uptick in champagne and sparkling wine sales even in the midst of a pandemic, “This experience taught us people want to live in the moment. Wineries are now thinking about lifelong and lasting experiences for consumers. The luxury wine business is better than ever. The millennial generation has made us think cleaner. Your message has to be on point, and you have to be able to back it up; it is important to be honest and open and diverse.”

That diversity is appealing to millennials as well as all consumers.

Tapping into it – authentically and honestly – is a boon for business.

But, until recently, a broad sense of diversity is something that’s been missing from the beverage industry.

Slowly that is shifting. Companies like Constellation are committing to supporting initiatives for female and minority owned businesses, WSWA (Wine and Spirits Wholesalers of America) continue their long-term commitment to nurturing and supporting women leaders in their sector of the industry and this all mirrors LDNY’s original mission of mentorship and scholarship that began 45 years ago when founder Carol Brock launched the organization to make a place for women in the hospitality industry because they weren’t welcome to be part of the business conversation.

While a Pew Research study shows that in 22 of the 250 metropolitan markets in the United States women 30 and under are making as much as, or more than, their male counterparts, on average, women in full-time jobs are still making only 82% of what men earn.

It’s been proven over and over again that a diverse workforce makes for a more profitable business because all perspectives are considered and reflected, making a product feel more welcoming. Embracing that fact is why Rhythm Brewing Brewmaster and Founder, Alisa Bowens-Mercado, is behind Change In The Air Festival. Her brewery was saw the importance of partnering with New England Brewing Co. and The Connecticut Brewers guild, along with Sacred Heart University, all of which created the CT Brewers Guild African American Brewing Scholarship - making education in the brewing sciences more accessible to Black and Brown brewers.

The festival, which also provides safe, inclusive spaces for all Craft beer enthusiasts. raised almost $10,000 in scholarship funds for aspiring Black and Brown brewers. This endeavor may not have been possible years ago when mindsets were different, and people didn’t see their place existing in certain spaces. Now that these doors are opening consumers are willing to pay to walk through them. Gladly so. Bowens-Mercado concludes with a thought about rising prices that are reflective of everything from taxation to complicated logistical and supply-chain issues and rising wages and sees none of these as deterrents for good products that reflect likeminded values of the producer and the consumer, “I think in general people are not settling for less anymore. We have one life to live. People are very specific now about what they are buying now. They will invest. They’re investing in our visions. In companies. In communities. They say, ‘We’d rather spend extra into something we know you spent hard work into.’ If you’re purchasing wine, spirits or beer…you are going to strategically and consciously start purchasing now.”

How are you poised to capture that consumer desire for information, education, commitment to society? And, if you’re not, are you ready to change?

34 • April 2022 • Total Food Service • www.totalfood.com

SIPS TO SAVOR

Vin Rimapere Passover begins April 15th with a festive meal known as a seder. Throughout the seder the story of Jews’ escape from Egypt and freedom from bondage is told while each attendee consumes four cups of wine.

That’s a lot of kosher wine being sold in advance of Passover; thankfully, almost every wine growing region on the globe contributes to supplying this need. Gabriel Geller, Director of Public Relations for Royal Wine Corp., the largest manufacturer, importer and exporter of kosher wine shares, “The selection of kosher wines from around the world is constantly expanding, with new wines this pre-Passover season alone from New Zealand, South Africa, Israel, and France. The quality is on a constant rise, and so is the number of grape varieties kosher wines are made of. Israel, nicknamed the start-up nation, has even managed to get its wine industry on the world map with innovative wineries such as Nana Estate, located in the Negev desert. Nana has pioneered revolutionary viticultural practices to grow quality grapevines in an arid desert climate. It has become a source of inspiration to wineries worldwide and the agricultural industry as everyone is now looking for solutions to address the growing challenges posed by global climate change.”

From Marlborough New Zealand here is a sauvignon blanc with notes of mango,

white hibiscus, red grapefruit and hints of fruity, sweet and astringent notes. It is just one of the many wines to look for this holiday season, and beyond if you’re seeking a kosher wine for any occasion.

Curamia Tequila In other new to the kosher market news… Curamia tequila has just hit our shelves. Transparent with silver hues, and a nose that delivers donut peach, tangerine, mango, grated lime zest, and floral notes of orange blossom and sun ripped earth, this well-balanced sipper offers up sweet warm notes of fresh agave, pineapple, and pear that will transport you.

Fill your glass to find yourself back in Mexico, home of Chef Dafna Mizrahi who is the brain – and palate – behind the brand. In an effort to imbue your tequila experience with a fresh approach, and one that’s long been a tradition with the women in her family, Mizrahi notes her commitment to balance; for her business which is women owned and led, and for the liquid itself. She says, “For me it was about balance and the ritual of enjoying such a spirit with loved ones. When you bring a chef’s palate you can remove the preconceived notions about the spirit and enjoy tequila with a nice piece of fish or a nice piece of steak – this is sipping tequila that is smooth enough to pair.”

April 2022 • Total Food Service • www.totalfood.com • 35

Q&A

EXCLUSIVE FOODSERVICE INTERVIEW

BRET CSENCSITZ

Co-Owner/ Managing Partner, Gotham Restaurant, New York, NY

B

ret Csencsitz has more than 20 years of experience in the New York City restaurant industry. He launched his career under Daniel Boulud at Restaurant Daniel and Cafe Boulud before becoming the General Manager at Gotham Bar and Grill. With an indiustry focused on finding its new normal, we went looking for a story that reflects that challenge.

At the top of that list is Gotham.

It is the story of a restaurant that was long associated Pre-Pandemic with an iconic chef: Alfred Portale.

With Bret and his new partners at the helm, they are writing the restaurant’s next chapter. Gotham is seeking its new identity as it cultivates its loyal base of neighborhood customers that have called it their home away from home for the past three decades.

With that in mind, Total Food Service sought out the visionary Csencsitz to share his vision as life returns to normal. Bret and Gotham’s story also frame the strategies of what it takes to overcome the challenges that the last two years have brought our industry.

Bret Csencsitz, Co-Owner/Managing Partner, Gotham Restaurant, New York, NY For over three decades Gotham has had a role in defining New York City cuisine. Can you share restaurant? And the original owners new chapter of success. So that was a bit about Gotham’s history? decided they would take a final shot the history for 35 years until Alfred fiIt was a seminal period of time in on a young chef, and that was Alfred nally decided that he wanted to go do American cooking when [Gotham] Portale. Alfred came in and revamped his own thing. opened in 1984. The restaurant strugthe kitchen and started cooking in I came [to Gotham] in 2007 and it gled, the whole industry of restaurants that style that became known as the was my first ‘top dog’ restaurant. It struggled that year. People loved it, new American cuisine — fresh ingrewas a very exciting opportunity for but the kitchen struggled and the condients with French technique. Alfred me, and [the owners] put a lot of trust templation was, well should we close had a great flair and so that just sort of in me. I got to put my stamp on the the restaurant? Should we sell the launched the restaurant into a whole service, front-of-house, design tweaks

36 • April 2022 • Total Food Service • www.totalfood.com

here and there, and menu evolution. To be honest, I was not prepared. I didn’t have the skill set — but I definitely learned.

What did you see when you joined Gotham in 2007 and what changes did you make to revamp the restaurant?

What I saw, and I don’t want to be too pejorative, was it was slightly stale. One of the things that I did immediately was change the service system. So, instead of it being a waiter and a busser, I created teams and we went to a pooled environment. Everybody was working together and it wasn’t just the waiters making the money and giving a little bit to the busboys. It was the team collecting the gratuities and then sharing that. Employee morale was cynical. I worked very hard to turn that around, but that takes time. That’s the one thing about changing the culture, changing an attitude, is it takes time.

The biggest thing is showing up, being there, and being a person of character. I formed genuine relationships with all the employees.

I know everybody’s name. I say hello to everybody. I say goodbye to everybody, all kinds of little touches that make people feel like they’re people As a restaurant of its caliber and significance, how does Gotham relate to its neighborhood?

First of all, we’re in an amazing neighborhood, the heart of the village.

continued on page 38

April 2022 • Total Food Service • www.totalfood.com • 37

Q&A

BRET CSENCSITZ, from page 36

It’s truly a magical place to be, but it comes with challenges. Holidays and slow periods of the year probably affect us greater than other places. We don’t have Midtown office buildings or the theater to rely on. But, what we do have is a lot of notable people, a lot of writers in this area, a lot of artists, and a lot of businesspeople live down here too. We get this incredibly complex and mixed clientele. The neighborhood is eclectic, but it’s at the same time sophisticated. So, we’ve always tailored our service and our environment to the people that come in and how they want to be treated.

Many of [our patrons] are here once a week, every other week. There’s a genuine sense of community, and the bar is even better for that. One thought when I was reopening Gotham was, we’ve always been associated with the city of New York. So we really thought about what that association means and the importance of what this city

continued on page 40

The updated interior at Gotham Restaurant include renovations from original architect Jim Biber (Photo by Gary He)

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Q&A

BRET CSENCSITZ, from page 38

means to us — me and my partners but also to all the people who live here and come here to visit.

When you renovated, revamped, and prepared to reopen Gotham, you actually brought back the original architect Jim Biber. What was that relationship like?

I called him and I said, Jim, I’m thinking about making some renovations when we reopen, and I’d like your blessing. He said, great. So he came down and we walked through. At the end of the meeting, he goes, you know what? I like your ideas. Good luck, and he left. And then three days later, he called me and he says, I’ve been thinking. I want to do it. And he goes, but you can’t afford me. So I’ll work for food. So, he did it all, and it was a really magical experience to work with.

What was your vision for “modernizing” Gotham?

Well, obviously, I don’t think like an architect. So, it was great to have Jim. He said time to take [Gotham] from the postmodern period and take it

into the modern period. He came in and elevated the columns a little bit, changed all the moldings, and reworked the entrance to make it very transparent. Now you can see all the way through the restaurant, from the street. It looks very wonderful.

One of the things we wanted to do is make the main dining room a little bit more special for people, and so Jim put these dramatic green leather couches in instead of a banquette. So now we have these really lovely tables that are very comfortable.

What is important about the renovation, too, is that everything, all the materials that we used were biodegradable and also manufactured using environmentally friendly processes.

Leather-making, as it turns out, is very environmentally damaging. So, we have to use a very specific Italian manufacturer who uses green chemicals.

I want this to be the most meaningful restaurant in New York City. So, everything was thought about and meant to infuse this room with mean-

continued on page 42

(L-R) Bret Csencsitz stands in front of Gotham Restaurant with Executive Chef Ron Paprocki

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April 2022 • Total Food Service • www.totalfood.com • 41

Q&A

BRET CSENCSITZ, from page 40

ing so that when people come here, eating at the table, they’re surrounded by inspiration.

Gotham became known, among many other reasons, for its ‘parachute’ lights. How was lighting renovated while Gotham was closed?

That was a real conundrum: what do you do with these iconic fabric creations? Even though they were somewhat dated and they were going to need to be replaced anyway, none of the replacements we drew up felt right. Thankfully Jim has a friend, David Weeks, who’s a great chandelier maker out in Brooklyn, modern gently glass structures. I was completely skeptical that David would even be interested to do the project.

First he came in, he saw this space and he was like, I love this. So he started drawing and he created these fabric framed pieces. But he said, I don’t work with fabric. So, we found a Broadway costume designer who fig-

ured out how to sew and make these wings, these fabric veils for our lights.

It was really this collaborative effort that evolved into the new Gotham lighting.

With Alfred Portale’s departure, a chef woven into the Gotham brand, how did you find a way to replace him and promote Ron Paprocki to executive chef?

Ron was our head pastry chef for nearly ten years and had worked closely with Alfred. He knew the place inside and out, knew what the customer base was and what they were used to. At one point Ron told me, I’d like to be the chef. I was kind of skeptical — actually, I was very skeptical. But we kept talking and after probably a three-month process, we said, alright, let’s do this.

The decision really came down to [Ron’s] character. He’s an unbelievably

continued on page 44

The updated menu at Gotham Restaurant reflects an increased focus towards health and sustainability while still remaining high end and delicious

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Q&A

BRET CSENCSITZ, from page 42

responsible, considerate, and caring artist. That was the real basis for the decision. I knew that he would figure it out.

With Chef Paprocki as executive chef, tell readers about Chef Jessica Lee, who takes his place as executive pastry chef.

Chefs Jessica and Ron share a lot of sensibilities. She definitely has her own stamp. She’s making a very interesting and fully developing menu of her own. Ron kind of left her alone for a long time and let her figure things out. She would ask him for specific advice or questions, but he really believes in the idea that this is her show now. Let her do her thing. You know, it’s an ongoing dialogue, but he hired her for what he saw.

As Gotham evolves and changes, so have trends in what people like to eat.

How has the menu reflected trends in taste and palette?

There were a lot of conversations about what should the menu be.

Healthy and sustainable food has always mattered to me as well. So, that became part of the conversation very early on. The sourcing has got to be even better than it was under Alfred.

We need to ask: Where are we? How can we buy more local food? Where is everything coming from? so that was a big part of it in the beginning?

For me, it is about sustainability and being environmentally responsible.

For Ron, he just wants the best carrot I can find. Those two priorities turn out to dovetail nicely. Obviously, we want the quality and we don’t source 100% locally. That’s just what we’re working with on a daily basis, more and more, and hopefully, one day, we can get there.

From a health perspective. We do have vegan options, and that’s something that Ron intends to keep up. I’ll tell you an anecdote about that. So he was looking for a dish, an entree, that would be vegetarian. He tried all kinds of things. He tried this, that, the other thing. He landed on a roasted celery root, which is common in parts of Scotland. He took the celery root,

roasted it, pan-seared it, and slices it to look almost like a steak. And he pan sears it. Then, he saw chocolate beans and he thought, what if I’d get a sauce with cocoa butter as the base. That’s what it became and now it’s this amazing vegan experience.

How does artwork contribute to the Gotham dining experience?

So, I personally love art. I moved to New York originally to pursue writing, but when I got here I quickly got involved with theater troupes and young theater artists. Then, I eventually got into independent films. The one thing about restaurants is it’s a show every day.

During the renovation, the walls were now bare. I was like what are we going to do. So, I started calling friends in the art world with the vision of an art program that rotates and moves with the times. So, we have some pieces that stay for a while, but we also have a rotating gallery that will change more often. We also support an organization called Art For Change that helps emerging artists get introduced to newer collectors, and 50% of benefits from sales support charity.

40 years ago when you reopened a restaurant like this you may have run an ad in New York Times or waited for a Zagat Review. Today, It’s all about social media. What does Gotham have planned to market this revamped experience?

My take on marketing now is I always start with, what story do we want to tell? I really look at marketing coming from the inside out instead of saying, how do we get more young people, or something like that? I go, how do we do something inside that makes people want to come here and tell others about it?

I want people to think about coming here and having a meaningful experience. I use this phrase all the time: The more meaning we can create, the more people are going to want to come. So, when we use social media to market we do a 360-degree marketing plan where we try to capture what’s unique and special about Gotham.

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NEWS

KITCHEN STRATEGIES

2022 RESTAURANT EQUIPMENT PLANNING GUIDE

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ny commercial kitchen requires high-quality, industrial-grade equipment to assist chefs with fastpaced food preparation. The speed with which your customers’ orders are services is one of the most essential elements in a restaurant. Restaurants may easily do this with the right and efficient kitchen appliances.

Making a thorough strategy before structuring your commercial kitchen makes it easier and faster to carry out.

The following are some elements to consider: • Menu requirements: Take note of any special equipment your kitchen may require when preparing particular items on the menu.

• Space efficiency: Make the most of the floorspace to increase production and reduce run-ins.

• Workflow: A well-planned kitchen station arrangement may help your chefs work more efficiently.

• Sanitation and food safety: Install enough food storage spaces and wash stations for fresh foods.

Recognizing the importance of restaurant equipment The kitchen is where the magic happens in any restaurant. It’s where the food is cooked, prepared, and served.

It’s also where dirty dishes are delivered, food is stored, and kitchen equipment is kept. Kitchen equipment is the backbone of any successful commercial kitchen. The more efficient, well-oiled, and regularly-maintained your kitchen equipment is, the more likely your menu items are to appeal.

Keeping your appliances up with advancing technology in the commercial kitchen industry doesn’t hurt, either.

Choose whether to buy new or secondhand equipment It is important to make an investment in new restaurant kitchen equipment and supplies. When it comes to

kitchen and bar equipment, new restaurants spend an average of $115,655.

The true challenge, of course, is figuring out not just what equipment you’ll need for your restaurant’s menu, but also where to get it, how to install it, and how to keep it running. Buying new or used equipment has both advantages and disadvantages. You may save money by buying second hand appliances, but they may not come with a guarantee.

Electric appliances have a shorter lifetime than gas appliances. Fryers and ice machines can be pricey due to the need for costly replacement components and reduced shelf life.

Setting up cooking stations Make a list of the tools required at each food preparation station while outfitting your restaurant. On the prep station, how many cutting boards will you require? On the hotline, how many sauté pans will be required? To minimize confusion or shortage in the kitchen during service hours, count the number of knives needed, kitchen towels, mixing bowls, deep frying equipment, and other similar gadgets that are used regularly before purchasing. You should also think about how you’ll prepare for service by stocking each station with enough hot and cold storage.

Considering available space Before purchasing any kitchen equipment, it is critical to examine the size of your kitchen. Although the big refrigeration unit you’re considering is a great choice and may even be within your budget, will it fit in your restaurant’s kitchen?

To prevent having to change the entire arrangement of your kitchen, start the shopping process after deciding on a specific place for appliances and adhere to it. Measuring the space required for your refrigerator, cabinets, dishwasher, utensil racks, and other appliances may make the procedure go more smoothly.

Maintaining a clean kitchen at your restaurant Cross-contamination, the spread of food-borne infections, and increased efficiency on the floor may all be avoided with a clean and organized kitchen. Customers are more satisfied, there are fewer work-related injuries, and staff performance is higher.

You can keep your kitchen clean by doing the following: • Purchasing high-quality cleaning equipment • Regular repairs and upgrades • Providing training to the crew on optimum cleaning practices and code compliance.

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Ensuring that your restaurant is secure Clean kitchens can be dangerous if they aren’t equipped with fire-fighting equipment and other safety features.

This can be done in the following ways: • Wearing the proper attire • Routine fire drills • Using non-slip matting • Keeping the kitchen well-lit and ventilated Keeping up with certifications and audits may help reduce workplace accidents, saving you money while allowing your employees to have safe professional lives.

Working with a reputable retailer In the restaurant industry, partnering with the appropriate retailer is critical. When working with merchants, don’t be scared to be choosy because you’ll be relying on them for the quality and value of your equipment. Look for that one store that treats you as a priority rather than simply another sale.

When it comes to opening a restaurant, having the correct equipment is crucial. You can create a welcoming environment by providing a well-designed office for your staff and a functional dining area for your patrons.

Make sure you prepare ahead of time before purchasing the items you’ll need for your commercial kitchen.

April 2022 • Total Food Service • www.totalfood.com • 47

EYE

FOODSERVICE EVENT COVERAGE

INDUSTRY RETURNS TO JAVITS CENTER FOR 2022 INTERNATIONAL RESTAURANT & FOODSERVICE SHOW

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year ago, could you imagine setting up a booth on a Friday at NYC’s Javits Center and being required to show proof of vaccination and be required to wear a mask, but then returning the day after for the opening of the International Restaurant & Foodservice Show and being told that both mask and vax were no longer required? With that scenario, the lights were turned on and it was showtime once again on Manhattan’s West Side.

After a two-year hiatus, Clarion Events Food & Beverage Group and the New York State Restaurant Association held the co-located International Restaurant & Foodservice Show of New York and Coffee Fest New York at the Javits Center in New York City last month. The two events brought together hundreds of exhibiting companies and thousands of restaurateurs, foodservice and specialty beverage professionals and provided hours of education through the Food & Beverage Academy, dozens of special events including culinary competitions, awards presentations, a visit from New York City Mayor Eric Adams and several networking opportunities.

“What a wonderful week, we are so happy that we were able to meet in person after a long two years. This was the last show held at the Javits Center in March 2020 before the pandemic began and the first one back with the Covid restrictions lifted,” said Rita Ugianskis, Vice President, Clarion Events Food & Beverage Group. “Over

the course of the three-day event, our attendees shared how much they enjoyed being back together at an inperson event and to be able to taste new food and beverage items, shake hands and learn together everything that makes a restaurant, food and coffee establishment operation successful. We received such positive feedback on the content in the education sessions and the opportunity to source new products from both shows and we thank our exhibitors,

Restaurateur and Celebrity Chef Maria Loi welcomed NYC Mayor Eric Adams to this year’s show

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sponsors, speakers, attendees, media partners, supporting organizations and partners who helped to make these events a huge success.”

“This annual show and expo are so important to the state’s restaurant industry, which supports hundreds of thousands of hard-working New Yorkers, and we are thrilled we were able to be back in person,” added Melissa Fleischut, CEO & President of the New York State Restaurant Association, sponsor of the event. “We were also

thrilled to welcome Mayor Eric Adams to the event and give him an opportunity to address our members, meet with dozens of exhibitors and sample some of the new plant-based food and beverage items that were showcased in the exhibit hall.”

The annual event is always highlighted by the presentation of a number of industry awards. The new Humanitarian Spotlight Award was

continued on page 50

(L to R) Prime 6’s Rikki Oron was thrilled when show manager Rita Ugianskis presented her with The Editors’ Choice Best in Show award

April 2022 • Total Food Service • www.totalfood.com • 49

IRFSNY 2022

from page 48

presented via satellite to Nate Mook, CEO, World Central Kitchen for their outstanding dedication to providing nutritious meals to people in devastated regions. Mook accepted the award live from Lviv, Ukraine where he and WCK were on the ground feeding thousands of refugees escaping the war. The Torch Award, given each year to an outstanding chef or restaurateur, was presented Anita Lo, a Michelin star Chef, Iron Chef Winner, and Top Chef Masters competitor, and author. The Beacon Award which recognizes a woman leader who has truly served the industry through leadership, contributions, and inspiration was presented to Millie Peartree, respected A-list celebrity personal chef, successful restaurateur, and cupcake extraordinaire. Millie founded Full Heart Full Bellies, a charity that provides meals for children and families in need, due to COVID-19 related, canceled and limited food programs.

As it has always done through the years, the Javits event showcased many of the industry’s top new products. An esteemed panel of judges, that included Michael Scinto of TFSTotal Food Service, selected Prime 6 as their best in show. The company is no stranger to the big stage with their successful appearance on TV’s Shark Tank in which Kevin O’Leary funded their concept. Riki and Oron Franco’s product is a highly dense charcoal made from recycled sawdust that pro-

vides over six hours of cook time.

The show also recognized a number of innovative new products. On efood and beverage side, Abbott’s Butcher Is billed as the The “Next Generation” of Plant-Based Meats. Protein Rich, Balanced Macros including Spanish Smoked “Chorizo” Products. Beviva Foods line of PURPO, bought a line of digestive sensitivities snacks made from purple sweet potatoes. Fig Brew makes functional coffee alternatives from roasted fig. Roasted fig is part of a Mediterranean diet, healthy, and delicious, full of antioxidants, vitamins, and minerals.

Green and sustainable solutions took centerstage. City Straws harvests the highly oleic oil from the canola seed, the subsequent resin is born, and extruded into a perfectly functional drinking straw. Better Earth provides quality packaging solutions and services to customers around the world that address the industry’s most pressing environmental concerns.

NCCO’s phenol-free, award winning thermal register roll is free from BPA and BPS. The latest in technology included Advanced Gourmet Equipment’s Versa Pro 360 provides tasty commercial gelato & ice cream products and services. Choco makes placing and receiving orders more efficient. Their intuitive app and web tools stream-

The foodservice sales team of BelGioiosio®

(L to R) Club managers walked the show including Sarah Kuhl and Randy Ruder of Beach Point pictured here with Singer/M. Tucker’s Marc Fuchs and Dalb’s Jeremy Black

continued on page 52

Thomas Gallagher of Gallagher and Assoc. and RAK Porcelain VP of U.S. Sales, Paul LeBarron

LloydPans® President and CEO, Traci Rennaker

(L to R) Advantage Food’s Ron Fast with Ed Astley and Deniz Sica of Neil Jones Foods

50 • April 2022 • Total Food Service • www.totalfood.com

(L to R) Apex’s Wil Lozano is flanked by Spiceology’s Justin O’Neill and Jordan Newly

April 2022 • Total Food Service • www.totalfood.com • 51

IRFSNY 2022

from page 50

line operations for chefs, owners, and sales reps.

Coffee Fest brought a real buzz to the show floor with two exciting competitions and an awards presentation. The stage was packed for the Latte Art World Championship Open.

Sixty-four baristas competed, bracket style, sudden death format which featured head-to-head competition as “a match” between the competitors. The 1st place winner was Sean Ben-Zvi; 2nd place went to Matthew Bolchi; and 3rd place to Woo Jae Lee. US Cold Brew Championships, was a brandnew competition where cold brewers presented a still cold brew and prepared a signature cold brew drink to the judges. The 1st place winner was Tio Conejo, 2nd place was Shelburne Falls, and 3rd place was Kru Coffee.

Coffee Fest also recognized the stars of their industry. Top “Best of Fest,” awards went to Lotus Energy Drinks for their White Lotus; The Best Non-Consumable award went to Planetary Design Airscape; and

Best Consumable to Torani Puremade Salted Egg Yolk syrup. The winner for the Hip Sip: Battle of the Modern Bartender Competition – Cocktails & Coffee was Kristo Tomingas of Butterfly Cocktail Catering. He beat out 4 other competitors with his drink a cappuccino martini and won $1,000 for the most creative and inventive mix of cocktail and coffee.The Daniel Lee Giving Tree Ecopliant’s Andrew Hargest debuted new City Award, presented to a latte Rational’s booth was a beehive of activity on Straws offering restaurant owners an ecoartist who best embodies the Javits show floor friendly and cost efficient straw solutions. gentleness and kindness to others as voted by fellow of CRCS Culinary Solutions who won included culinary demonstrations by latte art competitors, was $1,000 for his Bami vegetable feast.

Chef Jonathan Scinto, Chef Mareya presented to Proph - Brooklyn, New The event was sponsored and moderIbrahim, Chef Jehangir Mehta, Chef York, a good friend and co-worker of ated by TFS-Total Food Service.

Stephen Yen, Chef Maria Loi, Chef Daniel.

The show has always been a great Gennaro Pecchia, Chef Anita Lo and The International Restaurant & resource for stimulating the creativity Chef Millie Peartree. The winner of Foodservice Show once again brought the Rapid Fire Challenge: Plant Based some of the industry’s brightest culiEdition was chef Reinhold Teuscher continued on page 54 nary stars to the Javits. Center Stage,

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52 • April 2022 • Total Food Service • www.totalfood.com

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IRFSNY 2022

from page 52

of restaurant and foodservice professionals. The Food & Beverage Academy expanded to offer workshops, the New York Seafood Summit Urban Aquaponics, a keynote presentation by the NYSRA on Building a Better Future with Lessons Learned During the Pandemic, a food and beverage trends presentation, and dozens of sessions delivered by subject matter experts who spoke on a variety of important topics for restaurant and foodservice professionals, coffee shop owners and those involved with healthy foods.

With an industry seeking to find its “new normal”, next year’s show will be a must-see. The 2023 International Restaurant & Foodservice Show and Coffee Fest New York will be held March 5-7, 2023, at the Javits Center in New York City.

Additional IRFSNY Show Photos on page 98

(L to R) It was a “Scinto Family Reunion” as chef Jonathan Scinto and daughter caught up with TFS’s Michael Scinto

(L to R) Arrigoni Winery’s Rosanna Singer and Edward Manner

(L to R) The Coffee Fest competition brought many of the industry’s biggest barita stars including Leira Torres and Omar Escobar of San Juan’s Escobar Latte Art

Nikki Dube of ConEd brought news of extensive new energy saving rebate programs

NYC Mayor Eric Adams (L) toured the IRFSNY show floor, seen here posing with OilChef’s Sean Farry.

Total Food Service’s Rapid Fire Challenge Judges, Executive Stephen Yen of Liberty National, Executive Chef/Owner Maria Loi of Loi Estiatoro, and Sirius XM Co-Host of Roland’s Food Court, Gennaro Pecchia (FR) with chef Reinhold Teuscher of CRCS Culinary Solutions who won $1,000 for his Bami vegetable feast

(L to R) Healthcare’s Stephen Chow and David Aitkenhead of PBAC

(L to R) ChowNow’s Mickey Sparrow and Bob Olson were on hand to launch their entry into the Metro NY marketplace

(L to R) School dining was well represent with Chartwell’s Cyndy and Chris Mongeon

54 • April 2022 • Total Food Service • www.totalfood.com

(L to R) Comfort Kool’s Todd Rosenberg and Dan Diekmann

April 2022 • Total Food Service • www.totalfood.com • 55

The landscape of food is completely raw right now which gives us a new light and ability to create.

NYESHA ARRINGTON Celebrated Chef, 2022 Show Supporter

56 • April 2022 • Total Food Service • www.totalfood.com

The Future of Foodservice Begins at the Show The most trusted industry event is serving up solutions for the challenges you’re facing now, from staffing and retention strategies to menu and supply chain optimizations. Find what you need to capitalize on emerging opportunities at the 2022 National Restaurant Association Show.

Watch celebrated chefs bring culinary trends to life.

See leading products from more than 1500 exhibitors to make your business more profitable.

Gather unique approaches to efficiency and sustainability at the Kitchen Innovations Showroom — the largest in Show history.

Sample multiple years of the Food and Beverage (FABI) Awardee creations that are breaking new ground in taste, imagination, and packaging.

Explore specialty areas like The Culinary Experience, The Beverage Room, and Startup Alley to get ahead of industry trends.

REGISTER NOW

www.nationalrestaurantshow.com/why-attend

MAY 21-24, 2022 McCormick Place | Chicago, IL

April 2022 • Total Food Service • www.totalfood.com • 57

NEWS

By Eva Scott

TAKEOUT & DELIVERY TECH SOLUTIONS

APEX ORDER PICKUP BRINGS PORTFOLIO OF INNOVATIVE TAKEOUT & DELIVERY PICKUP LOCKERS

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pex Order Pickup Solutions is innovating the way restaurants fulfill the increased customer demand for takeout and delivery services by increasing operational efficiency. Apex is a leading global provider of self-serve, contactless smart order pickup lockers for foodservice, retail, and B2B ecommerce, with over 5,000 locations in restaurants, collegiate dining, hotels, cinemas, hospitals, and shopping malls.

“We are a non-start-up start-up. It feels very much like a start-up because we’ve pivoted into a relatively

new space in the last three to four years, but we are a 16-plus year-old company that has always been all about automating handoff of goods and orders,” said Mike Rizzo, Chief Growth Officer of Apex.

Apex has been at the forefront of innovating the order pickup process for many years. Their click & collect smart lockers were first introduced in 2015 to transform productivity, reduce wait times and cost in retail and food service, and provide the operator with real-time data and insights to improve the customer experience. Their progress in the

“Our solution simplifies the process for managing digital orders. Back-of–the-house staff can focus on preparing off-premise orders and placing them in the Apex digital locker, which communicates with the guest to let them know when their order is ready.” food service industry accelerated as the pandemic forced restaurants to evolve their interaction with customers. Today the intelligent OrderHQ food pickup lockers provide secure, labor-efficient order handoff,

helping operators make those offerings more efficient and profitable.

They are manufactured in partnership with Merco, a Welbilt brand.

The pandemic has changed consumer behavior and expectations for food service. Mobile ordering and contactless pickup are now considered normal food service offerings. Consumers are accustomed to the adaptations restaurants made to survive through the pandemic and continue to expect the availability of these options, if not continued development in takeout and delivery methods. The ease at which these services are offered can significantly impact the restaurant’s ability to satisfy customers. “We are here to help restaurants get the right order to the right customer at the right time, in the most efficient way possible,” stated Rizzo.

“With the growth of off-premise orders and third-party delivery services like DoorDash and Uber Eats, we saw an opportunity,” said Rizzo. Although third-party delivery companies are certainly competitive, Rizzo believes there will be a

continued on page 106 58 • April 2022 • Total Food Service • www.totalfood.com

Reusable Bags.

New Jersey Bag Ban Compliant Competitive with direct import Low order minimums = Low overhead commitment

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April 2022 • Total Food Service • www.totalfood.com • 59

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NEWS

RESTAURANT OPERATIONS

FOOD TRUCK FOODSERVICE: THE HIGH-SPEED ROUTE TO SUCCESS H ave you dreamt of owning a food truck, but assumed it was something that would always be out of reach? MTI wants to make your dream a reality. All the decision making that comes with a new business venture can be stressful.

But when it comes to the cooking equipment for your truck, MTI has the high-speed ovens for the job!

MultiChef™ ovens are fast and economical, cutting cook times

by more than 80%. Each oven is equipped with convection, rapid impinged air, precision microwave and high temperatures to deliver flavor and consistency time and time again. Best of all, MultiChef ovens are completely ventless and do not require a hood system for operation, saving owners and operators thousands of dollars.

The small footprint of both the MultiChef XLT and MultiChef XS make them ideal for just about any

size truck, leaving plenty of space for preparation and storage. And did we mention that these ovens are super easy to use? With the press of just a few buttons you’ll be serving delicious food in no time.

Now, you are probably wondering what kind of menu you can create with the MultiChef XS & XLT. Our favorite MultiChef prepared foods include flatbread pizzas, quesadillas, paninis, and nachos. We also love roasting fresh veggies and lean

proteins like salmon and boneless chicken. These are great on their own or as salad toppers!

So, maybe that food truck dream doesn’t have to be far from reality when you take the high-speed route to success with MultiChef Ovens from MTI! To learn more on how ventless equipment like AutoFry and MultiChef can help you grow your foodservice program, visit us at www. mtiproducts.com.

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MEDITERRANEAN MENU TRENDS

WITH CHEF MARIA LOI

AN INCREDIBLE, EDIBLE SPRINGTIME EGGSTRAVAGANZA

H

appy Spring, ladies, gentlemen, and culinarians of all ages!

Eggs are the quinteggsential symbol of spring – in fact, eggs are ripe with symbolism in general! They are symbols of rebirth and renewal across many cultures and religions, and in others are seen as symbols of luck and wealth. It is even said that a chef’s toque has 100 pleats in honor of the 100 ways to cook an egg. As not only a symbolic food, but such an iconic food, present in nearly every known cuisine on earth, of course I wanted to write my article on eggs for the first official month of Spring!

Spring is the time for Passover, Easter, and of course, Greek Easter!

In Judaism, hardboiled eggs have a place on the seder plate as a symbol of spring and the circle of life; in Christian religions, eggs are dyed bright, happy shades to evoke spring feelings – though the original meaning was to symbolize the tomb from which Jesus arose.

In Greek culture, Easter Eggs are serious business! There are a number of stories for why the eggs are dyed red, but the one I like the most has it that an unknown woman, who wouldn’t believe the news of Christ’s resurrection, said that she would believe it only when the eggs she had been holding turned red; miraculously, the eggs changed as soon as she spoke the words.

Traditionally, the eggs are usually dyed a very deep red on the Thursday before Easter. This particular Thursday is called Red Thursday,

Sunny Side Up Eggs in Greece

or Kokkini Pempti. Nothing is done on Good Friday as a sign of respect; everyone fasts on Holy Saturday, and Sunday is a celebration of his divine nature and of the true arrival of spring!

We also play a fun game called tsougrisma and it involves two players and red eggs.

• Each player holds a red egg, and one taps the end of her/his egg lightly against the end of the other player’s egg. The goal is to crack the opponent’s egg. When one end is cracked, the winner uses the same end of her/his egg to try to crack the other end of the opponent’s egg.

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• The player who successfully cracks the eggs of the other players is declared the winner and, it is said, will have good luck during the year.

Of course, even with all the symbology and tradition, first and foremost, eggs are a food! The question is often asked what came first, the chicken or the egg? Well, chickens do come from eggs, and eggs are an incredible source of protein and nutrition - in fact, eggs are one of the most nutritionally complete foods on the planet!

When I first came to New York in 2011, I would go to the grocery

Chef Maria Loi is an Entrepreneur, Greek Food Ambassador and Healthy Lifestyle Guru. The author of more than 36 cookbooks, she will also host a new show, The Life of Loi, debuting on PBS, which aims to build an inspirational and educational movement around the Mediterranean diet and lifestyle. Her Loi Food Products, a specialty brand built on traditional ingredients from Greece, includes pastas, beans, botanical herbs, refrigerated dips, honey and olive oil sold on QVC, at Whole Foods Markets and in other stores. The namesake of three restaurants, her current one is Loi Estiatorio in the heart of Manhattan. Connect with her on LinkedIn and learn more about her food philosophy atloiestiatorio.com/chef-loi/.

store to buy the basics. The first time I was in the egg section, I was shocked by how many different varieties there were—medium, large, extra-large, organic, cage-free, freerange. . .the list goes on! I decided to buy half a dozen extra-large eggs, and half a dozen free-range eggs— I didn’t know what the difference meant because, in Greece, an egg is an egg, especially at the village marketplace.

I quickly discovered something interesting. The regular extra-large eggs were awful! They had a terrible flavor and smell, and their yolks were light yellow. I had never seen an egg with a yolk that color.

But then I cracked open one of the free-range eggs and saw something different—a rich, orange-colored yolk. This, I thought to myself, was an egg.

Eggs are a super nutrient-dense food, full of almost all of the essential vitamins, minerals, and nutrients a human-being needs, as well as being an excellent source of

continued on page 64

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MARIA LOI

from page 62

high-quality protein, and all for a mere 70 calories. However, when it comes to the color of the egg shell, as well as the yolk, the life the hen leads has everything to do with it.

This is why pasture raised, cage free, organic eggs have such deeply hued yolks. However, when it comes to the nutritional value encased in that magical shell, these well-kept hens provide us humans with lower cholesterol values and more vitamins – though, the fat and protein remain consistent across yolk shades.

Much like the hen that laid the egg, eggs are incredibly versatile to use in all kinds of recipes; they can be the star of the plate, play a supporting role as a component, or can function behind the scenes as an ingredient, making everything work together. Think of a soufflé or a chiffon cake - eggs are crucial components of those types of recipes, and yet they are not egg dishes!

Eggs appear in savory and sweet recipes, in all capacities, and all are eggsellent!

One of my most favorite savory egg recipes is a dish known as

Kayana, which is like a Greek-style Shakshuka or Huevos Rancheros.

It starts with a tomato base, either fresh or canned, and cooked down with some tomato paste to create a rich base of flavors. You can sauté some onions and garlic before adding the tomatoes, or build the flavor in the tomatoes with your preferred spices and/or fresh herbs…and once the base has been built, simply crack your eggs into the saucy tomato goodness, add more of your favorite herbs and spices, and cover briefly to allow the eggs to cook through to your liking. Finish the dish with some pieces of feta, allowing the feta to soften and lend a creaminess to the plate, without melting into it.

Whether you enjoy your eggs sunny side up, over easy/medium/hard, scrambled, poached, hardboiled, soft-boiled, or as a binding agent for sauces, soups, pies, etc, one thing is clear – eggs truly eggsemplify the versatility of what a person can do with one ingredient – a truly eggsellent eggsample.

Traditional Greek Easter Eggs

Kalí órexi! Enjoy your meal!

Chef Maria Loi has the Loi Specialty Shop at The Plaza Hotel (open through end of May 2022).

Eggs are a great flavor of Mediterranean cooking, in cuisine such as: (L-R) Kayana with Dakos (Cretan Barley Rusks), Eggs as a binder for Spanakopita (spinach pie) and OrangeHazelnut Cake Loaf

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LEGAL INSIDER

FROM ELLENOFF GROSSMAN & SCHOLE LLP

NEW YORK CITY PASSES LEGISLATION PROVIDING LEGAL PROTECTION AND ADDITIONAL RIGHTS TO DELIVERY APP WORKERS

T

he food delivery business has served as a lifeline for many restaurants throughout the pandemic as government mandated closures restricted on-premises dining. If it was not clear before, it is clear now that delivery workers play an increasingly important role in a restaurant’s operations and overall profitability. In fact, many restaurants have expanded their food delivery services and offerings as more third parties are available to consumers to meet the demand for food delivery.

NEW YORK CITY’S NEW LEGISLATION In response to reports of poor working conditions and pay, earlier this year, New York City passed legislation to strengthen legal protection for delivery app workers. The new legislation will provide delivery app workers with new rights and empowering them, as well as the NYC Department of Consumer and Worker Protection, to enforce violations by food delivery service providers, which include popular third-party apps many consumers use several times on a daily basis, e.g., UberEats, Seamless, GoPuff.

It is important to note that this legislation only applies to “food delivery workers,” meaning those who

Ilan Weiser is a Partner in the Labor & Employment practice group at Ellenoff Grossman & Schole LLP in New York City.

Mr. Weiser exclusively represents businesses of all sizes and sectors on how best to comply with the federal, state and local labor laws that govern their operations. Mr. Weiser’s principal area of expertise is employment law litigation and has vigorously defended hundreds of his clients in federal and state court and before various governmental agencies against claims of employment discrimination and unfair pay practices.

Mr. Weiser has particularly in-depth knowledge of wage and hour law and regularly defends and counsels his clients in class and collective lawsuits concerning claims for unpaid wages.

Nicole M. Vescova is an Associate in the Labor & Employment practice group at Ellenoff Grossman & Schole LLP in New York City. Ms. Vescova represents and advises businesses across all industries in a variety of labor and employment matters, including proper pay practice, employee classification, termination, and leave. Ms. Vescova drafts employment policies and agreements such as employee handbooks, separation agreements and restrictive covenant agreements. She also defends employers against claims brought by employees in federal and state court, and before administrative agencies, such as the EEOC and NLRB.

are engaged as independent contractors by a third-party food delivery service or a third-party courier service (“Delivery Apps/Services”) to deliver food, beverage or other goods from a business to a consumer in exchange for compensation (“Delivery App Workers”). A “thirdparty-food delivery service” means any website, mobile application, or other internet service that arranges for the sale and same-day delivery or pickup of food and beverages prepared by a food service establishment. A “third-party courier service” is a service that facilitates

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the same-day delivery or pickup of food, beverages or other goods from a food service establishment on behalf of a third-party food delivery service. This legislation does not apply to delivery workers directly employed by a restaurant or a Delivery App. Below we summarize the most significant aspects of this new legislation.

TOILET ACCESS FOR DELIVERY APP WORKERS Food service establishments are now required to permit Delivery

Ilan Weiser (iweiser@egsllp.com) and Nicole Vescova (nvescova@egsllp.com) can be reached via phone at 212-3701300.

App Workers to use their restrooms when the Delivery App Worker is lawfully on the premises for the purpose of picking up a customer’s order, unless doing so would require the Delivery App Worker to walk through the food service establishment’s kitchen, food preparation, storage area or utensil washing area,

continued on page 102

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EYE

FOODSERVICE EVENT COVERAGE

INDUSTRY LEADERS GATHER FOR SHFM NETWORKING AT NUVEEN’S MIDTOWN HQ

C

learly the corporate dining community have had enough of a social life based on Zoom calls. They turned out en masse last month for the Society for Hospitality and Foodservice Management’s (SHFM) return to a “new normal”.

It was a packed house as facility operators for major contract fed vendors including Sodexo, Aramark and co-host Restaurant Associates broke bread.

Leading the charge were late contingents from the organization’s mission to engage and support young professionals with the SHFM Rising Star Program. Networking at Nuveen provided a wonderful opportunity for SHFM members will be able to connect with the newest professionals in the industry.

SHFM continues to do a brilliant job of helping the foodservice professional unlocking their potential. The Nuveen event enabled attendees to embark on their career-long journey to identify and build their own personal brands.

The evening was hosted by Karen and Michael DiPeri of HMG+. The duo has done a brilliant job over the past two years of offering guidance to help SHFM members keep a sharp focus on ensuring the safety of their staff, clients, and partners. As hospitality leaders for more than 20 years, HMG+ has innovated and pivoted their business over the years to deliver exceptional guest experiences through diverse service offerings.

Among notables at the event were Restaurant Associates’ Nick Chrisos, Tony Rothman, Michael Borja and Ishmael Matthias. Cater To You’s Brian Bonanno and Giuliette Trentacosti were on hand to ring in the return of normal.

Compass’s Molly Kurt and Tyrone Ellen, and Chartwells’ Peter Bonaducci were on hand as was PBAC’s Larry Cantamessa, Jeff Hessel of BSE and Sodexo’s Kevin D’Onofrio, and Michael Bello.

SHFM members oversee all facets of cor-

(L to R) Robo Burger’s Audley Wilson and Matt Rigney of Panasonic

continued on page 72

Michael Cinquemani of ReDish, HMG+’s Michael DiPeri, and RJ Bianculli of Emerald

HMG’s Karen DiPeri (L) hosted the Nuveen event

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(L to R) Restaurant Associates’ Tony Kaszuba and Hollie Schaiman visited with the Bread Girl’s Jessica Sillano

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SHFM EVENT from page 68

porate foodservice and workplace hospitality, from cafés and retail operations to catering, vending, fitness centers, childcare services and conference planning and support, including audio/visual services. They represent the most influential professionals in these industries—the people who directly provide these services and oversee purchasing decisions for hundreds of business campuses and millions of employees.

SHFM’s member base includes client liaisons and self-operators.

There are several members from major global, national, and regional foodservice contract management companies and integrated facility management companies. SHFM also is a resource for faculty and students from HRI programs across the United States.

(L to R) Kevin D’Onofrio of Sodexo, Marra Forni’s Michael Kelly and Manny Araujo of Restaurant Technologies

(L to R) Coca Cola’s Kristi Boccella and Party Rental’s Brigitte Bates

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(L to R) Ian Lewis of Compass and Day & Nite’s Matt Sher

(L to R) Lenny Mormando of Restaurant Associates and Daniel Cramer of CBRE@Credit Suisse

(L to R) unMeat’s Patrick Baskin and Rob Yayac of Google

(L to R) Davella Studio’s James Davella and Jan Singer with Sodexo’s Joe Esteves

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April 2022 • Total Food Service • www.totalfood.com • 73

NEWS

By RJ Bianculli, Managing Director, Emerald Brand

CUSTOMER DATA

IMPORTANT ECONOMIC + SUPPLY CHAIN UPDATES A s the original pioneers of Tree-Free™ disposables, we see a unique responsibility to reducing environmental impact and helping our industry maximize sustainability.

With that in mind, I wanted to share my thoughts on three key components from our previous economic and supply chain analyses from Q4 2021 and Q1 2022. These three components are: 1) Non-transitory and persistent, record-breaking Inflation 2) Persistent Supply Chain Challenges 3) Massive “Return to Office” (RTO).

Inflation: As we have consistently mentioned over the last year, inflation is not transitory and will be a much more difficult task for the Federal Reserve to combat than anticipated. CPI (Consumer Price Index) numbers year over year came in at a whopping 7.9% for February, while the PPI (Produce Price Index) came in at a whopping 10%.

It is important to note, these num-

bers DO NOT take into consideration the Russian-Ukrainian war that has driven core commodities such as food and energy prices to record highs.

These numbers will elevate significantly over the coming months and will drive inflation higher for the remainder of the year.

To date, the Federal reserve has taken no action to curb inflation through raising rates, and has minimally reduced Quantitative Easing through a small reduction in their purchases of Mortgage-backed securities. They continue to purchase over $80 billion worth of bonds on a monthly basis and have announced that they have not formalized an action plan to reduce their more than $9 trillion dollar balance sheet. Even if rates are raised 7 times this year at 25 basis points each, which would result in a 1.75% total increase in the fed fund rate from 0, it will not be enough to fight 8% (and growing) inflation to achieve real positive rates. In other words, not only have they done nothing to reduce

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rapidly growing inflation, their policy to date will continue to increase inflation.

Persistent Supply Chain Challenges: As we mentioned in our January analysis, China would face serious shutdown challenges that result from the Chinese New Year Holiday gatherings that would further strain an already difficult global supply chain. As of March 14th, there are over 51 million Chinese on lockdown, including the city of Shenzhen (one of China’s largest industrial production cities).

Shanghai has shut down schools and is rumored to be diverting international flights to other cities as Beijing cancels major events.

This comes at a time where the US is seeing a massive Return to Office (RTO) movement that will drive more demand for goods amongst an already disrupted supply chain. We continue to see major port delays, container shortages, labor challenges, raw mate-

rial shortages, and trucking shortages.

The US posted a trade deficit of a record-breaking 107 BILLION dollars in January, a 2nd record-breaking month in a row. Massive trade deficits historically weaken the currency of the deficit holder, which will continue to drive inflation by weakening the US dollar.

Massive Return to Office: Over the last 45 days we have seen a much faster than anticipated RTO in major cities including NYC, Los Angeles, and San Francisco. Major corporations including Apple and Google have announced their return to work for the first week of April. Over the next several months, demand will significantly outpace supply in everything from commodities to labor.

As mentioned in our previous supply chain + economic analysis, the supply chains in distribution, as well as manufacturing, are ill-prepared for the demand that is crescendoing faster than anticipated. The markets are still dealing with major challenges from Covid supply issues that will be compounded by ripple effects caused by the Russian-Ukrainian war.

We continue to advise partners to build additional inventories, place forecasted production orders in advance, and act on longer-term needs now to combat both inflation and supply challenges. Local, Regional, and Made in USA Sourcing will continue to be a key initiative for supply chain and procurement executives around the US. We welcome your questions and thoughts at rjbianculli@paradigmgrp.com Written on 3/14/22

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NEWS

INDUSTRY MILESTONES

PARTY RENTAL LTD. CELEBRATES 50 YEARS OF CREATIVE EVENT SOLUTIONS

S

pring and its warmer weather are here and with that comes a tradition of celebratory events. From corporate and charitable functions to weddings, anniversary parties, and more, the much-anticipated return of social gatherings and celebrating has returned.

While Covid had us in the habit of bringing these celebrations outdoors, event planning businesses are now planning and executing parties that look like the typical large pre-Covid gathering. The return of the large indoor parties and a very special 50th Anniversary are making 2022 a very special year for Party Rental Ltd. The Teterboro, NJ based company launched its legacy in April of 1972.

Party Rental Ltd. has never wavered from its goal of bringing their customers dream celebration to life with a goal of eliminating the stress

of event planning. What started as New Jersey Party Rental as an offshoot of a small liquor company, the business was then sold to Michael and Sunny Halperin. “The couple took a small garage-based company to one of the leading event rental companies in the country,” shared Alan Gottlich, Executive Vice President at Party Rental Ltd. “They started by focusing their business in New York and then business organically grew as they brought in specialty products; cater-driven products that satisfied a large customer base. Thirty years ago, the business expanded to D.C., twenty years ago to Philadelphia, and just about five years ago to the Boston area.”

Michael and Sunny Halperin were entrepreneurs who were looking to connect with some of the largest New York caterers and understand their needs. Since its start, the private organically grown company

The Halperin Family led by founder Michael and son Gary have teamed with Alan Gottlich to execute the New Jersey based firm’s vision.

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“Sunny and Michael wanted a team of great people and we pride ourselves on our positive work environment and core values which include integrity, respect, community, opportunity, health and safety.” — Alan Gottlich has offered a wide set inventory of event rental products.

“I joined the company twenty-one years ago when the bakery business I was in sold and my partner retired,” Gottlich said. “Our attorney was the same attorney that Party Rental had so that’s how I was first introduced to them, joined the team, and became a part of their history.”

From the magic in the kitchen to the memories on the dance floor, Party Rental Ltd. handles all of the planning that makes an event so memorable. “We handle it all and have a full-service website designed

to help plan an event 24/7,” Gottlich said. “Our design consultants help with layout and design and we have a team addressing calls and email orders. Sunny and Michael wanted a team of great people and we pride ourselves on our positive work environment and core values which integrity, respect, community, opportunity, health and safety.”

The employee-first mentality has created a loyal environment full of employees who have been with the company for years.”

continued on page 78

Party Rental’s “pink hippo” has become a symbol of the industry’s highest quality as the company’s fleet traverses the Boston to Washington corridor

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PARTY RENTAL 50TH

from page 76

Party Rental’s commitment to getting it right includes a unique understanding of the logistical support needed to make an event a success

Party Rental’s showrooms have become the catalyst for design creativity

Eva Kesse, Rose Rabin, and Chris Lavarco are some of the company’s most recognizable employees. The company gives back to its employees through in-house events and encourages them to grow within the company. “It’s a respectful environment where we can work together and share the high focus on core values,” Gottlich said.

The dedicated product and purchasing team work with the sales and marketing teams and together they work with customers to understand what they are looking for.

Over the years, Party Rental Ltd. has sourced multiple factories that create products for the company. “We are constantly designing and developing for the next trends and attending shows to understand what other parts of the world are doing.

These events may not just be about design, they may cover food service or textile matters. This is a special industry that is constantly changing and we strive to know what the color of the next season will be and how to meet it,” shared Gottlich.

When beginning to plan an event, Gottlich explained that the start of the project truly depends on the customer: “They may want to start with linen, some with color, but typically the event location and the time of year it takes place help drive the de-

cor. The season the event occurs in can help us aid clients in decor that may fit the weather and their vision.

However, sometimes the customer wants to be in the driver’s seat, has a specific vision, and then it is our job to make it a reality. No matter the vision, we can sell a low-budget or high-budget event and work with the client to meet that dream.”

When considering popular rental items, within the linen department it’s going to be about 80% linen products. The same concept applies to other items- a standard 60-inch wood table is about 80% in our popularity rental data and so forth.

A typical concern during event planning may include the amount of inventory on hand. With Party Rental Ltd., most customers may order with excess in the case of damage and the company also has a minimum order quantity for certain products, causing customers to round up. “If a larger product such as an oven isn’t working properly we will deliver a second oven on site.

We are designed to react quickly to these problems. We are also used to the pace and demand so the alarming number of wedding backlogs doesn’t scare us, it excites us,” Gottlich said.

In terms of who drives the event space, it could depend on a multi-

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Metro New York and the Northeast’s leading venues, including the New York Botanical Garden, have come to depend on the consistent quality of Party Rental’s support

tude of factors. “It could be driven by the event planner or designer, the florist, or end-user. Sometimes a client may look at our catalog or pre-styled looks and say ‘That’s the one’ and we go forward from there.” A trend Party Rental Ltd. has observed since Covid is more endusers managing their own events.

They have also observed a decline in linen as more events become less formal than before. Differences across their footprint include more linen in D.C., with New York and Boston events typically having less prints.

In planning the layout and design of a space, Party Rental Ltd. additionally works with caterers to bring a welcoming space to life.

“The catering chef typically knows our product and pre-identifies which products go with certain surfaces for execution so they will help drive what goes on the plate for aesthetics.”

While the last two years have changed how event spaces work, Party Rental Ltd. thinks we are returning to pre-Covid celebrations.

“There were without a doubt more outdoor parties than ever in 2020 and 2021. Coming out of Covid, I think corporate fundraising events will come back in a meaningful way and larger indoor gatherings will

once again become a norm.” With Covid, came new health and safety expectations, which has always been an integral part of the company’s standards. “Dinnerware and glassware have always had to be sanitized and we have been doing that from the get-go. These health and safety precautions will live with us past Covid,” Gottlich noted.

Technology has additionally been a key part of Party Rental Ltd.’s success, investment, and growth philosophy. Their 24/7 order processing website allows customers across the country to order for their events; it is the only self-service website in the industry. “We barcode every item and have GPS tracking on all our trucks. Our business is dependent on technology; you cannot have a profitable business without it.

When looking ahead to what the future holds for Party Rental Ltd. the company’s newest market is in Boston and looking to grow there. “We foresee us eventually going to Chicago, but right now our focusing on continuous improvement and executing better than our competitors.”

For more details about Party Rental Ltd. and how they can help meet your party needs, visit https:// partyrentalltd.com/

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EYE

FOODSERVICE EVENT COVERAGE

CLUB CHEFS & MANAGERS SET AGENDAS FOR SPRING/SUMMER WITH ANNUAL SHOW AND CULINARY RECEPTION

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any consumers are used to talking about the restaurant industry’s hot chefs. But as if proven every time that the Metropolitan Club Manager’s event is held, many of the industry’s top toques are working in Metro New York’s private clubs.

After a two-year hiatus, club staffs got the opportunity to gather for the annual expo and culinary reception once again at the Glen Island

Club in New Rochelle, NY. The event provides an excellent opportunity for the food, beverage, and service community to present their products and services in an intimate atmosphere that allows the time and opportunity for one-on-one contacts.

Once again, expo aisles were packed as purveyors who had face to face time with General Managers and their management teams (Chefs, Controllers, Purchasing

(L to R) Matthew Mosebrook and Dan Scovotti of Chefs Warehouse

HAFSCO’s chief Tom Capabianco (L) who is known by many as the guru of club kitchen design held court throughout the event including the Metropolis Club management team

Club Manager’s president Barry Chandler of Nissequogue (R) and Stonewall Studio’s Christine Bates Hatter

(L to R) Paul Brock of Sleepy Hollow, Shinnecock Hills Nicholas Conlin, and Burt Ward of Century

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Agents, Food & Beverage Directors, etc.) from Westchester, Long Island, upstate New York, lower Connecticut and New York City’s club community.

In 1994 the Chapter decided to sponsor an exhibit at which local vendors might meet with local General Managers and their staffs to present their products and forge new relationships. The Trade Show offers some 100 local vendors showcasing club specific products to manag-

continued on page 108

(L to R) RAK China’s Paul LeBarron and Kimberly Ungaro visited with Chef Blake Verity of Southward Ho

Beach Point Club chef Kierstin Wainwright’s Tomato Panzanell salad was a big hit

(L to R) Westchester Country Club’s Abbey Turner and Edgar Garcia

(L to R) Quaker Ridge’s Rick Erdart and Jorge Mungia

ers and their professional support staff. The day concluded with an elegant cocktail party in which The Club Chefs of Westchester prepare a memorable display of food. Managers, club employees and vendors further discuss ideas and enhance relationships while networking.

Proceeds from the Show supports the Foundations efforts of education, scholarship, hardship funding

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April 2022 • Total Food Service • www.totalfood.com • 81

NEWS

EQUIPMENT AND SUPPLIES

HOBART BRINGS QUALITY AND AFFORDABILITY TO NEW CENTERLINE DISHWASHER

C

enterline™ by Hobart has made a much-anticipated addition to its line of dish machines. With the new Centerline door type commercial dishwasher, independent restaurants and midsize foodservice operations have a new option for dishwashing efficiency.

An affordable line of kitchen equipment from the industry’s premier food equipment manufacturer, Centerline by Hobart offers dishwashing equipment for operations that demand quality and reliable performance at an affordable price.

The new Centerline by Hobart door type commercial dishwasher is perfect for moderate daily use and features a simple, durable design to meet the demands of smaller

operations and budgets. The dish machine can also fit your specific kitchen needs with a choice of either a high-temperature (CDH) or a chemical-sanitizing (CDL) model (CDL model includes easy-to-read chemical indicators and chemical pumps). The units can be configured for corner or pass-through operation.

“At Hobart, we are always looking for the best solution to meet the demands of a wide range of kitchen and dishroom environments,” said Hobart Centerline Product Line Manager Paul Kluckman. “Competitively priced, this new dishwasher extends our door type line to provide more options and flexibility to better support our customers’ varying needs. It’s affordable but still

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“Competitively priced, this new dishwasher extends our door type line to provide more options and flexibility to better support our customers’ varying need.” — Paul Kluckman delivers the performance and reliability you expect from a Hobart brand.”

Ownership benefits of the Centerline door type dishwasher include: • Simple to operate and maintain – designed to fit into practically any dishroom environment, with the throughput to handle any challenge you can serve up.

• Quality and Performance – a high throughput efficient design from the most trusted name in commercial dishwashing.

• Sustainability – recirculating design reduces water consumption as much as 40% versus fill-and-dump machines.

• Operator Assurance – controls designed with the operator in mind making it easier to monitor sanitization and machine operation.

Other benefits include the pillarless opening which provides easy access and loading, fits larger prep ware and can accommodate a single sheet pan. The dishmachine also has more than one

cycle option to customize what cycle the operator wants to use.

With Hobart, an ITW Food Equipment Group brand, operators and the dealers that support them get quality and reliability with simplicity & affordability. Centerline is inspired by those who are not only passionate about creating great food but are inspired by the people they serve and come to know on a daily basis. In addition, Hobart remains committed to supporting the needs of foodservice professionals as their operations grow and evolve. Centerline™ by Hobart introduces a line of simple, affordable food preparation and dishwashing equipment for operations that demand quality and reliability without the need for advanced technology features or extreme-volume, continuous runtime requirements.

To learn more about Centerline™

by Hobart, visit www.centerlinefoodequipment.com. Hobart is part of ITW Food Equipment Group LLC (a subsidiary of Illinois Tool Works) and is proud to be an ENERGY STAR® Partner of the Year since 2008. Explore Hobart by visiting www.hobartcorp.com, connecting with us on Facebook at www.facebook.com/ hobartfoodequipment or by contacting your local Hobart representative at 888-4HOBART.

April 2022 • Total Food Service • www.totalfood.com • 83

FROM THE NYC HOSPITALITY ALLIANCE

PRESENTED BY:

NOT A MOMENT TOO SOON, IT’S TIME TO CONNECT AGAIN

A

fter a two-year hiatus, we’re bringing together hospitality professionals to connect and learn about the latest issues and trends impacting the restaurant and nightlife industry as a result of the COVID-19 crisis.

On Monday, April 11th at 8:30 am, come join the NYC Hospitality Alliance for a half day of panel discussions and networking to gain insight into the biggest challenges and opportunities facing hospitality. The return of our State of the Industry event will take place at etc.venues, 360 Madison Avenue in Manhattan.

There is certainly no shortage of topics to discuss. With that in mind, the theme for the days opening session will be “The Future of Restaurant and Nightlife Advocacy.” When the pandemic struck, restaurants, bars, and nightclubs banded together to fight for survival. From outdoor dining, to capping 3rd party delivery fees, to securing the Restaurant Revitalization Fund and Save our Stages Act, the hospitality industry advocated like never before.

We have assembled an expert panel that I will moderate to explore pandemic policy and the future of hospitality industry advocacy.

Out All-Star cast of panelists is highlighted by Robert Bookman of Pesetsky & Bookman, Crafted Hospitality’s Tom Colicchio, Jeffrey Garcia of Mon Amour Coffee & Wine Bar / NYSLRBLA and Ariel Palitz - NYC Office

On Monday, April 11th at 8:30 am, come join the NYC Hospitality Alliance for a half day of panel discussions and networking to gain insight into the biggest challenges and opportunities facing hospitality. of Nightlife, Mayor’s Office of Media and Entertainment.

Our second panel will focus on: “The Post-Pandemic Restaurant and Nightlife Industry”. The pandemic devastated the restaurant and nightlife industry, and a constant pivot was required in order to survive. This panel will discuss how the pandemic disrupted hospitality in NYC and how operators are building for the future. Our panel includes Dhruv Chopra of Elsewhere, Historic Neir’s Tavern’s Loycent Gordon, Susan Povich of Red Hook Lobster

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Pound, Happy Cooking Hospitality’s Gabe Stulman and will be moderated by NY1’s Jamie Stelter.

Our final panel will delve into the The City’s restaurant and nightlife industry that is still thousands of jobs short from pre-pandemic employment levels. “The State & Future of the Hospitality Workforce” will explore the state of the workforce and how restaurants and bars are working to attract and retain talent.

The panel will be anchored by Di An Di’s Dennis Ngo, James Parrott of The New School (Economist), NYC

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.

Food and Beverage Industry Partnership’s Steven Picker and Carolyn Richmond of Fox Rothschild LLP. Crain’s New York’s Cara Eisenpress will moderate the much-anticipated session.

The program will conclude with a much anticipated “Economic State of the Industry” address from Rahul Jain - Deputy Comptroller for New York City and Office of the State Comptroller Thomas P. DiNapoli The return of our State of Industry event simply couldn’t be timed better. Our counsel Robert Bookman really said it best with his thoughts on our efforts to secure long term passage of drinks-to-go. Everyone likes to think that Covid is over, but it isn’t for the restaurant industry. They’re deeply in debt and two thirds of those who applied for a federal bailout show were shout out. So, to come out of that they need every revenue stream they can get. They’re nowhere near back to normal. We are hoping that our gathering on the 11th, will provide insight for New York City’s restaurant community.

April 2022 • Total Food Service • www.totalfood.com • 85

SCOOP

INSIDER NEWS FROM THE FOODSERVICE + HOSPITALITY SCENE

Do you have the SCOOP on any foodservice and hospitality news? Send items to SCOOP Editor Joyce Appelman at tfs@totalfood.com

JOIN THE VIRTUAL BREAKFAST SESSION ON APRIL 13STAFFING SHORTFALLS CHANGING THE ENVIRONMENT AND TAPPING TOMORROW’S TALENT TODAY! For over two years “I’m sorry we’re short staffed” has been the universal excuse for everything from delivery problems, uncharacteristic mistakes and a marked decrease in good service. Recognizing this, co-producers Total Food Service and L. Sashin & Associates are hosting the next Virtual Breakfast Session (VBS), Staffing Shortfalls-Changing the Environment and Tapping Tomorrow’s Talent Today! The online (Zoom), open mic, roundtable discussion, with real-time audience participation will be held on April 13, 9:00-10:00 am EST.

The panel of restauranteurs, chefs and industry experts are ready to share their skills, knowledge and experience to help your business buck the tide of the “Great Resign” and give you a leg up on solving the puzzle of constantly being short the 2-3 people to make your business hmmm like it did in 2019.

The panel: • Charles Feldman, Ph.D.- Fulbright Scholar, Professor of Nutrition and Food Studies- Montclair State University • Karen DiPeri, President- HMG+, CMO-Academy for Hospitality Arts • Yvan Lemoine, Executive Chef/Owner-The 86 • April 2022 • Total Food Service • www.totalfood.com

Hills, C-CAP Alumnus • Alice Cheng, Founder & CEO- www.CulinaryAgents.com • Bob Heiss- Founder-www.strategicadvisoryboard.net • Larry Sashin- Founder- L. Sashin & Associates, Ltd, LLC • Fred Klashman- President-Publisher- Total Food Service, IDA Inc.

Inspiration will be in the form of dishes prepared by renowned James Beard award winner Chef Michel Nischan, Chef Michele Casadei Massari, the US Brand Ambassador for Parmigiano Reggiano and Executive Chef at Lucciola in New York.

Entries will be evaluated based on how well the product concepts embody key ideas that were built into the recipes and are considered important differentiating values for the Parmigiano Reggiano brand, including three category tenets: Diversity, Zero Waste, Aging.

Tickets are free but limited. Reserve your ticket on Eventbrite today: https://www.eventbrite.com/e/total-food-ser vice-l-sashin-associates-virtual-breakfast-sessions-tickets267759946207?aff=ebdssbdestsearch The Virtual Breakfast Sessions now has a year of informative roundtable discussions in the can (see YouTube, Virtual Breakfast Sessions) and is planning a full schedule for 2022. With guests like Gerard Bertholon (Maître Cuisinier de France, Chief Strategy Officer-Cuisine Solutions), John Meadow (President & Founder, LDV Hospitality), Rocco DiSpirito (Chef/ Author), Lou Biscotti (Food & Beverage Services Leader Marcum LLP), Peter Herrero (President and Proprietor- NY Hospitality Group) and topics that hit on the current situations and trends that drive the foodservice and hospitality industry, the Virtual Breakfast Session is an hour well spent.

PARMIGIANO REGGIANO® LAUNCHES SECOND ANNUAL DESIGN CHALLENGE CALL FOR ENTRIES The Parmigiano Reggiano Consortium has announced call for entries for the 2022 Parmigiano Reggiano® Design Challenge, produced in partnership with iconic design brands Kartell and Alessi for the second consecutive year.

The competition challenges professional designers and design students to imagine products at the intersection of food and design to inspire the development of “masterpieces for the table”.

Judges include Mauro Porcini, Chief Design Officer for PepsiCo; designers Karim Rashid and Fabio Novembre; restaurant designer Alessia Genova from Tihany Design; the head of the Michael Graves Design office, Donald Strum. The jury also includes the winner of last year’s Best in Show Award, Qing Yan. Chef Michele Casadei Massari and Chef Michel Nischan will also provide a culinary perspective in the evaluation process.

The jury will select gold, silver, and bronze winners from each of the three categories and, from there, select an overall Best in Show. The winners will receive awards and gifts from the sponsors, and the Best in Show will win a trip to Italy for two, including a visit to a Parmigiano Reggiano caseificio and the design museums of Alessi and Kartell. Additionally, the Best in Show Award winner will be invited to be a part of the jury in next year’s competition.

The Call for Entries is now open and ready to accept submissions, with a deadline of May 6.

For more information please visit: https://parmigianoreggiano.us/design-challenge-overview/

continued on page 88

April 2022 • Total Food Service • www.totalfood.com • 87

SCOOP

INSIDER NEWS, from page 86

IN MEMORIAM Sad news for our food community. SCOOP learned that Chef Sally Schmitt, the founder of The French Laundry and The Apple Farm, recently passed away. She departed just a few weeks before her book, Six California Kitchens, is due to come out. Sally was a remarkable and inspiring woman.

ENTER THE INAUGURAL NEW ORLEANS SPIRITS COMPETITION

of spirit.

It was founded by three spirits industry veterans: Andrew Faulkner, Wayne Curtis, and Matt Sharpe. Curtis notes, “What makes this competition stand out is that it’s an integral part of the bartending ecosystem, as is appropriate for an event associated with Tales of the Cocktail. Notable bartenders and bar managers are among those seated on our judging panels, offering a behindthe-bar perspective on the quality of spirits. And awards are presented during the annual Tales of the Cocktail conference, allowing brands to shine and showcase themselves among thousands of the nation’s best bartenders -- an elite crew that serves year-round as enthusiastic ambassadors to leading-edge consumers in search of the best and the newest in the spirits world.

The full roster of judges includes Jim Meehan, Portland, Oregon based beverage director of Snow Peak and author of The PDT Cocktail Book, Meehan’s Bartender Manual and the forthcoming The Bartender’s Pantry; Lauren Mote, co-founder of Bittered Sling, Women Celebrate & Nightcap Media; and Alex Day, co-proprietor of Gin & Luck, the hospitality company behind Death & Company, and co-author of several award-winning cocktail books, and will be announced in April.

Registration for this year’s event is now open, with a deadline of May 10 for international entrants, and June 24 for domestic producers.

For more information on eligibility or submitting a spirit, visit www.nolaspiritscomp.com.

2022 JAMES BEARD RESTAURANT AND CHEF AWARDS NOMINEES The New Orleans Spirits Competition debuts this July as a new international spirits competition that recognizes the best spirits produced today and offers a direct route into the bartending world, making this judging essentially a top shelf focus group for brands.

Held in coordination with Tales of the Cocktail’s 20-year anniversary, the competition is open to all classes of spirits, as well as the emerging class of non-alcoholic spirits. It will take place in New Orleans July 22-24, just prior to the start of Tales of the Cocktail 2022, which is returning for an inperson celebration in New Orleans from July 2529, 2022. Spirits are blind tasted by four-person judging panels and medals will be awarded for best in each category, as well as best in each class 88 • April 2022 • Total Food Service • www.totalfood.com

The James Beard Foundation announced the 2022 Restaurant and Chef Awards nominees with winners to be celebrated at the James Beard Restaurant and Chef Awards ceremony on Monday, June 13, 2022, at the Lyric Opera of Chicago. And the nominees in some categories are: Outstanding Restaurateur: Ashok Bajaj (DC); Chris Bianco (Phoenix); Kevin Gillespie (Atlanta); Akkapong “Earl” Ninsom (Portland, OR); Chris Williams (Houston); and Ellen Yin (Philadelphia).

Outstanding Chef: Reem Assil (Reem’s, Bay Area); Mashama Bailey (The Grey, Savannah); Peter Chang (Peter Chang, VA/MD); Jason Vincent (Giant, Chicago); and Rachel Yang and Seif Chirchi ( Joule, Seattle).

Outstanding Restaurant: Brennan’s (New Orleans); Butcher & Bee (Charleston); Chai Pani (Asheville); Parachute (Chicago); and The Walrus

and the Carpenter (Seattle).

Best New Restaurant: Angry Egret Dinette (Los Angeles); Bacanora (Phoenix); BARDA (Detroit); Dhamaka (NYC); Horn BBQ (Oakland); Kasama (Chicago); Leeward (Portland, ME); Owamni (Minneapolis); Oyster Oyster (DC); Roots Southern Table (Dallas); and Ursula (NYC).

Also announced were the Beards’ 2022 Humanitarian of the Year Grace Young, and Lifetime Achievement Award winner Martin Yan, as well as Leadership Award honorees Mónica Ramírez of Justice for Migrant Women; Irene Li of Mei Mei Dumplings and Prepshift; Erika Allen of the Urban Growers Collective; Mavis-Jay Sanders of Drive Change; and the “Emerging Leadership” of Oakland’s Understory.

DINE DIASPORA ANNOUNCES 5TH ANNUAL “BLACK WOMEN IN FOOD” AWARDS 2022 HONOREES Dine Diaspora, founded by Maame Boakye and Nina Oduro, announced their 5th Annual Black Women in Food award to: Game Changer: • Gabrielle E. W. Carter, Co-founder, Tall Grass Food Box (Apex, NC) • Kiki Louya, Chef and the Executive Director, Restaurant Workers’ Community Foundation (Detroit, MI) • Tambra Raye Stevenson, Founder and CEO of WANDA: Women Advancing Nutrition Dietetics and Agriculture (Washington, DC)

continued on page 90

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SCOOP

INSIDER NEWS, from page 88

• Mavis-Jay Sanders, Chef, Director of Operations, The Brownsville Community Culinary Center and Director of Culinary Development and Education, Drive Change (New York, NY) • Sinnidra Taylor, Founder and Director, Friends of Codey’s NOLA (New Orleans, LA) Innovator: • Dr. Lisa Dyson, Founder and CEO, Air Protein (San Francisco, CA) • Janique Edwards, COO and Co-Founder, EatOkra (Brooklyn, NY) • Riana Lynn, CEO and Founder, Journey Foods (Austin, TX) • Lesley Riley, Founder and CEO, Mama’s Biscuits (Germantown, MD) • Perteet Spencer, Co-founder, AYO Foods (Chicago, IL) Trailblazer: • Margaret Nyamumbo, Founder & CEO of Kahawa 1893, (San Francisco, CA) • Ndidi Okonkwo Nwuneli, Co-founder and Executive Chair of Sahel Consulting Agriculture & Nutrition, Co-founder of AACE Foods and Founder of Nourishing Africa (Lagos, Nigeria) • Zella Palmer, Director, Dillard University Ray Charles Program in African-American Material Culture (New Orleans, NY)

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• Karen Washington, Co-Owner/Farmer, Rise & Root Farm (Bronx, NY) • Dr. Veronica L. Womack, Executive Director, Georgia College & State University’s Rural Studies Institute (Milledgeville, GA) Creator: • Ronke Edoho, Nutrition Specialist, Author, Founder, 9jafoodie (Saskatchewan, Canada) • Courtnee Futch, Chef, Mixologist, Author and Senior Content Manager, Haven’s Kitchen (New York, NY) • Jillian Knox, Interdisciplinary Polymath Artist (San Francisco, CA) • Amber Mayfield, Multidisciplinary Event Producer, Entertaining Expert, Founder of To Be Hosted (New Rochelle, NY) • Cha McCoy, Sommelier, Public Speaker, Founder of Cha Squared Consulting LLC (New York, NY) Culinarian: • Auzerais Bellamy, Founder, Blondery (Brooklyn, NY) • Eden Gebre Egziabher, Chef and Owner, Makina Cafe (New York, NY) • Zola Nene, Chef, Media Personality, Food Stylist and Cookbook Author (Cape Town, South Africa) • Ashleigh Pearson, Owner and Pastry Chef/Chocolatier, Petite Soeur (Washington, DC)

• Rasheeda Purdie, Chef and Owner, Ramen by Ra (New York, NY) • Diana Tandia,Chef and Owner, Berber Street Food (New York, NY) • Brittney ‘Stikxz’ Williams, Private Chef, Caterer and Food Stylist (New York, NY) Amplifier: • Chasity Cooper, Award Winning Writer, Entrepreneur, and Wine Culture Expert (Chicago, IL) • Osayi Endolyn, Award Winning Writer, Co-author, THE RISE: Black Cooks and the Soul of American Food (Brooklyn, NY) • Cynthia Greenlee, Writer and Historian. Contributing Editor, Scalawag (Durham, NC) • Nikita Richardson, Senior Staff Editor, New York Times Food and Cooking (New York, NY)

OPENING IN MANHATTAN Molyvos, the iconic Greek restaurant, owned by the Livanos Restaurant Group, that operated for nearly 25 years on 7th Avenue, will be opening in the space which previously housed the restaurant Esca on 43rd Street.

M E T I C U L O U S LY A G E D A N D H A N D - C U T B Y M A S T E R B U T C H E R S © 2021 The Chefs’ Warehouse, Inc. All Rights Reserved

Shop Online: allenbrothers.com - or - For Chefs: chefswarehouse.com April 2022 • Total Food Service • www.totalfood.com • 91

EYE

FOODSERVICE EVENT COVERAGE

PARTRIDGE CLUB RECONVENES WITH ST. PATTY’S CELEBRATION AT HARMONIE CLUB

T

he list of things we took for granted prior to Covid from any could have been termed extensive. Near the top of that list had to be the simple pleasures of socializing and celebrating with others. So when the Partridge Club reconvened for its 2nd post-Pandemic “major” as golfers would call it, the event was truly special.

Club president Roger Oliver welcomed a large group of St Patrick’s Day revelers to a new venue. The spectacular Harmonie Club and it storied Mid-Town history hosted the annual event. Club members and their guest simply could not stop raving about the warmth of the historical venue and the caring service provided by the club’s manager Davina Weinstein. In addition to also being a member of the Partridge Club, Weinstein was the first female to be handed the reins to one of New York City’s 40 private clubs.

Among the celebrants were healthcare’s Tatinisha Peet’s, Veronica McClymont, Stephen Chen and Mimi Wang. The equipment and supply channel was well represented with Larry Cantamessa, Marc Fuchs, Michael Posternak and Shayne Varnum. A number of major college and university and corporate dining execs lead by Anthony Trentacosti, Brian Bonnano and Michael Gallagher enjoyed the festivities.

TFS can’t say enough about the Partridge Club’s scholarship initiatives, which 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

(L to R) Singer/M. Tucker’s Eric Santagato with Harmony Trujillo and Ashley Bradford of the NYC Hospitality Group

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(L to R) The club manager’s community was well represented with notables including Don Mollitor of the Mill River Club and Rockaway Hunt’s Frank Argento

made up of leading purveyors to the hotel, club and restaurant trade.

The Holiday luncheon brought the mission of the Partridge Foundation

Partridge Club president Roger Oliver of Tempositions brought his grace to the dais

to raise scholarship funds for institutions of higher learning providing training for students pursuing a career in the Hospitality Industry.

(L to R) Longtime Partridge member Dennis Murphy celebrated his upcoming retirement with grandson Bobby Honeyman and Winged Foot’s Colin Burns

(L to R) Sloan Kettering’s new dining chief Lisa Yeung was warmly welcomed by Cory Perez of PBAC

(L to R) Romano Gatland’s Chris Brady welcomed Hobart legend Dick Hynes

April 2022 • Total Food Service • www.totalfood.com • 93

HOSPITALITY MARKETING

WITH REV CIANCIO

WHAT YOU MISSED AT THE BAR & RESTAURANT EXPO AND INTERNATIONAL PIZZA EXPOS 2022 ...AND WHAT YOU NEED TO KNOW

I

t was a crazy week in Las Vegas as two leading conferences, the 38th annual International Pizza Expo and the 2022 Bar and Restaurant Expo (formerly the Bar & Nightclub Show) happened at the exact same time on opposite sides of the Las Vegas Convention Center.

If these two shows are an indication, trade shows are back in full force! Both shows had significantly higher attendance than in 2021 as well as more exhibitors.

For those that attended there was a lot to gain and I’m happy to share some of my key takeaways to help inspire your growth: 1. Many of your problems are culture problems If it’s a problem and it involves staff, it’s highly likely you have a problem with your culture. A lack of leadership and good systems leads to all kinds of problems. Toxic people create toxic environments.

Learn to be a leader, not a boss and your team will work extra hard when you truly need them to lean in.

2. Pickup is the new delivery.

According to an article published in January of 2022 by Restaurant Dive, 3 of the 7 top trends affecting the restaurant business this year lead back to optimizing pickup.

I hosted an entire panel discussion around this. Delivery is highly

expensive and inefficient. The costs for both the operator and the guest continue to rise. As a result of increased cost and low quality food experiences (Read: Cold food), consumers are more and more looking to do pickup instead of delivery.

Ordering ahead saves time, saves money for both sides and can often get a guest what they want faster.

Unfortunately our current dining rooms were not designed for this type of service model. A lot of the online ordering technology we’ve adopted in the last couple years is not optimized (yet) to help aid an easy pick up process.

That being said, there are a number of emerging technologies working to solve this problem.

Thanks to my panelists who all have products you should check out.

• Scott Siegel - Curbit • Steven Sperry - Minnow • Sash Dias - Incentivio • Ben Pryor - SpotOn 3. Data driven decisions are the only path forward What should come off and on your menu? What days and hours should you be open? Where should you open your next menu? What should you be paying for ingredients?

There is no decision you should be making in your operations or marketing ever again that isn’t somehow informed by data. Our industry as a

94 • April 2022 • Total Food Service • www.totalfood.com

whole needs to get data focused.

And data by itself is just numbers on a page. You need insights. You need ways to analyze and understand the data. Fortunately there is a lot of great technology out there that can help you.

4. The POS is no longer the center of the tech stack.

You need a solution that manages as much of the guest journey as possible, not just the transaction. Our guests have so many more touch points with our brand than ever before.

They can order from your website, a third-party delivery service, a kiosk in your store, their phone and a server.

They can search your information on Google. They can see your reviews on Yelp. They can interact with your content on social media.

You should be asking your guests for feedback AND RESPONDING TO THEM after their dining experience.

You should be emailing them, texting them, offering the rewards, doing upsells, etc, etc etc Not only do you need to manage ALL of these touch points to make a seamless customer journey but you need a better understanding of your guests to create ideal customer profiles that inform your marketing.

Point of Sale systems in their current form are not built for this.

I’d suggest re-building your tech

David “Rev” Ciancio is a former New York City bar owner and knows exactly how hard it is to operate and brand a hospitality business.

He is now a hospitality marketing consultant, customer and technology evangelist with more than 20 years experience in B2B digital marketing and business development, specializing in hospitality marketing, content, local SEO, reputation management and influencer marketing. He helps technology companies, brands and restaurants to acquire and retain customers. Rev is known as an “expert burger taster,” pens hospitality and marketing tips on his Instagram @revciancio, as well as his LinkedIn Profile. He believes that Pizza is a religion.

stack around something that organizes your guest data. Some might call that a CRM or Customer Relationship Management system. The more you know about your guest and the more you can communicate with them, the more revenue you will drive.

More than ever, restaurants, especially independents, need to be marketing and communicating to their guests. Thankfully there are incredible tools available that are affordable and can really help you.

Some of my faves: • Listings management / local search / Reputation Management: Marqii • Feedback / SMS / third party conversion: Ovation • Social ads / social management: Targetable • CRM, Segmentation and Marketing automation: Bikky • Loyalty: Spendgo 5. Community is everything The community you create with

continued on page 104

April 2022 • Total Food Service • www.totalfood.com • 95

RE-OPENING STRATEGIES and depending on what it is, could pose another slip hazard.”

As a result of the pandemic many restaurants will change hands and new owners will have the opportunity to select and install new flooring.

I turned to Bill to get his thoughts on how to choose new a floor. “Designers have many different options today when creating the ‘look’. But what type of floor do you want? Is it a traditional Vinyl Composition Tile (VCT)?

Is it carpet? Is it terrazzo or marble or granite? Is it today’s popular Luxury Vinyl Tile (LVT) or a blast from the past Vinyl Asbestos Tile?”

Each of these floors require some level of dry soil removal, sweeping or vacuuming. Other than the carpet, all require some form of wet cleaning – mopping or scrubbing, on a routine basis usually daily at a minimum. And different floor types cannot always be treated the same. And since we’re wet cleaning, we probably are using chemicals so that means chemical safety training must also be accomplished.

Whether the choice is to purchase and install a new floor or to keep the existing floor, the surface must be maintained. To assist our customers, Imperial Dade launched our Floor Care training program. “We knew that this couldn’t be a one size fits all because there are simply too many individual scenarios,” Bill explained.

“We offer floor care training in various forms, depending upon customers’ situations. Our formal class covers all aspects of floor care from matting and sweeping to stripping and refinishing. Specialty floors are also cov-

from page 12 ered from identification to differences from VCT and cautions regarding their proper care. We stress safety at every turn while providing the knowledge required to implement a Floor Care Program.”

The floors both in the kitchen, dining area, and restrooms represent spaces that everybody on a restaurant’s team shares. Bill chimed in: “The reality, is that the floors are an all-hands-on-deck area. No one should be allowed to walk past litter or worse yet, a spill. Daily cleaning tasks or procedures should be explained to all employees, with particular emphasis on the proper chemicals to be used and those chemicals that should NEVER be used in a restaurant setting.

Improper use of cleaning chemicals can create a dangerous situation.

I asked Bill what restaurateurs and facility managers would learn at one of our flooring schools about the stripping and finishing of a restaurant floor. “First, make sure you know what floor type you have and whether or not there is floor finish on it,” Bill outlined. “If there is no floor finish, you shouldn’t be stripping the floor. If in fact you have a floor that should be stripped and refinished, please attend a class form a reputable distributor, manufacturer, or industry resource.

This is one of the most hazardous tasks in the cleaning profession and should not be entered into lightly. The chemical is typically harsh, the floor will be a skating rink, and operators are usually standing in a puddle with electricity at their fingertips.”

After attending a training session,

ARAMARK LATIN EXPERIENCE company is developing concepts like La Latina Cocina to increase awareness, educate, and acknowledge the diverse backgrounds of culinary team members within Aramark, as well as to inspire and uplift guests, employees, and the communities Aramark serves.

A chef, dedicated humanitarian, author, and broadcaster, Chef Grace Ramirez has become a world leader who brings her Latin American heritage and charisma to the vast audi-

how does the operator and their staff implement the knowledge? Bill shared some simple ground rules. “Typically, we look at floor care in four categories – Preventive, Daily, Interim, and Restorative. The operator may look at it as new, pretty good, needs help, and forget about it. Preventive is trying to keep soil at bay with matting and even outside sweeping if necessary. The daily cleaning is supposed to keep up with the days soiling and help preserve the appearance at a high level. Over time, the daily efforts may no longer give that new look so some heavier cleaning may be needed, such as a scrubbing of the floor for a deeper or interim clean. For floors with finish, eventually it needs to be stripped and refinished. Ideally though, with proper care, this restoration will be a rare exception every year or possibly two.”

He then continued with how to execute best practices for daily floor care.

“The number one enemy of floors with finish or any coating is dry, gritty soil.

Grit acts like sandpaper under feet, table legs, chair legs/wheels, carts, etc. The best thing you can do for your floor is get the grit out. Sweeping, dust mopping, using microfiber if you can, or vacuuming thoroughly will do the trick. Wet cleaning floors with finish should be done with a clean mop and bucket, properly diluted cleaning solution in cool water. Yes, cool water.

Piping hot may be one thing on your quarry tile kitchen floor, but if you have finish on your floors, the hot water will degrade the finish and you’ll be stripping it again sooner. By the way, your quarry tile floor should never

have finish or coatings applied. If a floor has finish, it will eventually have to be stripped and refinished. Proper daily care, combined with proactive interim cleaning can help reduce the frequency of complete stripping. Side note: if your mop bucket goes to the FOH while you’re open, you want to be sure the bucket and water are clean.

Customers will notice.”

Flooring, proper floor care, and training are an investment. Bill sees it a two-step analysis. “Hands on training helps cross over language and literacy barriers. Also, students have access to someone who is experienced and can answer their questions. They can also learn to use the floor care equipment the correct way in a safe environment. Also, think about it, do you really want them learning on your floor? The second consideration is the insurance ramifications that are surrounded by slippage. Unfortunately, too few managers think about this before an injury occurs. I mentioned the litigations costs earlier. And beyond the financial costs, there is the human cost, the pain and suffering people go through, it could be your employee so on top of everything else, you’re shorthanded again.”

En Español’s Most Powerful Latina Women of 2021, Grace speaks to a new generation. Leading by example through her work with World Central Kitchen, This is About Humanity, IsraAid, and Wellness in the Schools, Grace empowers people to take an active role in society and creates a global sense of connection beyond borders.

Miami born and Venezuela-raised, the current New Yorker’s diverse Latin heritage was the inspiration for her

cookbook, La Latina, featuring her interpretation of traditional recipes from Latin America.

Aramark proudly serves the world’s leading educational institutions, Fortune 500 companies, world champion sports teams, prominent healthcare providers, iconic destinations and cultural attractions, and numerous municipalities in 19 countries around the world with food, facilities, and uniform services.

Our team of experts are here to help you and your staff create an effective strategy for the care your floors.

Visit our website www.imperialdade. com, under the “About Us” tab click on “Cleaning Institute”, and you’ll be taken to our training page where the schedule of classes is listed. We’re here to help!

from page 8

ences of Oceanía and the Americas.

A blend of celebrity power and rooted knowledge of the culinary complexity of Latin American tradition, Grace has made a life of her own design. She is committed to shaping the future with authentic vibrancy and sustained care for nourishment, values inherited from a long lineage of powerful women.

Recently featured by CherryBombe’s 100 Women in Hospitality and People

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IRFSNY 2022

from page 54

(L to R) TFS’s Virtual Breakfast host Larry Sashin and Liberty National toque Stephen Yen

Ace Natural’s Matthew Friend was on hand with plant-based menu ideas

(L to R) Vestaboard’s Olja Ivanic talked marketing strategy with Marissa Gandelman and Craig Ventura of Morris Cove Coffee

(2nd-R) Industry veteran Pat Fava and his Air Comfort team

(L to R) Among the large contingent of retail grocers touring the show floor was Shoprite’s Suzette LoGuidice and MRL’s Mario LoGuidice

(L to R) Gotham Seafood’s Rosie Lopez and Douglas Greenfield

(L to R) The Brooklyn Friends culinary team: Amarfi Martinez, Juan Alvarez and Thomas Buckley

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(L to R) MM Sales’ Peter Margolin with Sue and Alan Bernstein of Victory Foods

(L to R) PBAC’s Cory Perez and Josh Erdheim

Conner Beck of NCCO made a dynamic pitch to the editors on behalf of his company’s new Green and sustainable cash register rolls

Quickcheck’s Chris Smly was among key c-store buyers that shopped the show

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RESTAURANT CUSTOMER DATA tionship, and ultimately incentivize purchase. The idea is to gradually increase the incentive for the guest to re-engage with the brand. Not only does this provide insight into what guests are attracted to, but it also helps restaurants save on offer costs since it’s not a straight jump to the richest promotion.

3. Leverage Lookalike Audiences Creating lookalike audiences helps restaurants reach new customers that digitally behave like their current customers. The first step to building a lookalike audience is to compile a sizeable list (typically a minimum of 1000 based on the platform) of existing customer email addresses. Once that list is uploaded to an advertising platform (like Facebook, for example), the platform will automatically create a lookalike audience by finding other people in their network that “look” like the customers you already have. Because this target audience is built from the same attributes of your pre-existing customers, the messaging and campaign is generally more effective and efficient than general prospecting campaigns that are based on thirdparty information like geography or interests.

Genuine Concepts, a restaurant company with 12 locations, is a great real-life example of the success restaurants can see by leveraging lookalike audiences. Like many restaurants getting started with advertising, Genuine Concepts launched geofencing campaigns aimed at people in a specified mile radius, but they didn’t see their desired results.

There were two root problems: they weren’t reaching the right audience because they didn’t have the data to do so.

Recognizing these problems, Genuine Concepts partnered with visit-based marketing platform Adentro to start collecting guest information via their guest WiFi network.

Once they had visit data, they built lookalike audiences based on real customers and launched targeted ads through their advertising part-

from page 6

ner. Not only did they see over 9,000 Walk-Throughs directly attributed to those ads, but they also ended up having to turn some of the ads off because they ran out of reservations and seating.

These strategies have one main thing in common: success starts with having the right data. Discover how hundreds of restaurants are tracking guest visit behavior and fueling their marketing efforts through Adentro.

Check out www.adentro.com.

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LEGAL INSIDER

from page 66

or if restroom access would create health or safety risks.

INSULATED DELIVERY BAGS Effective April 22, 2022, Delivery Apps/Services must either provide Delivery App Workers with insulated food delivery bags, or otherwise make them available to Delivery App Workers free of cost.

DELIVERY DISTANCE AND PAYMENT TRANSPARENCY Beginning April 22, 2022, Delivery App Workers will be able to set a maximum travel distance per delivery trip from a location they choose, and refuse any trip that exceeds that distance. Also, they will be able to select certain bridges or tunnels they would prefer not to take and refuse any trip that would require crossing that bridge or tunnel.

Moreover, Delivery Apps/Services will be required to disclose the proposed trip’s pickup location, estimated time and distance to the drop-off point, any customer gratuity, and how much money that the Delivery App/Service will pay the Delivery App Worker (not including any customer tip).

2023. The minimum “per trip” payment may not include gratuities and will be reviewed on an annual basis.

ENFORCEMENT AND REMEDIES The Department of Consumer and Worker Protection will have the ability to enforce this legislation against Delivery Apps/Services on its own initiative or through Delivery App Workers’ complaints.

Food establishments, including restaurants, who fail to provide restroom access are subject to a $50 fine for the first violation and $100 penalty for each offense thereafter. Violations of other aspects of the legislation could result in Delivery Apps/ Services being subject to civil penalties ranging from $200 to $2,500.

CONCLUSION While this legislation does not impose significant obligations on restaurants, this legislation has the potential to significantly impact a restaurant’s use of Delivery Apps/ Services. With increased wages for Delivery App Workers, Delivery Apps/Services may try to push the costs on restaurants. However, with higher wages and more legal protections, the pool of Delivery App Workers may grow, allowing restaurants to do more business. As such, restaurants should be ready for potential changes to their contracts with Delivery Apps/Services, and are encouraged to consult with legal counsel to ensure they are compliant with this new legislation.

MINIMUM TRIP PAYMENTS The legislation requires the Department of Consumer and Worker Protection to study Delivery App Worker conditions and to propose a minimum “per trip” payment for Delivery App Workers by January 1,

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FIORITO ON INSURANCE and confirmation that there are no exclusions regarding business use.

The employer should retain on file a current copy of the employee’s declarations page for their personal auto insurance policy. Instead of accepting state minimum limits, many companies and commercial auto carriers require higher limits be maintained on employee personal auto policies to further reduce their exposure. Transferring more of the risk by requiring higher limits is a very useful practice that should be strongly considered.

• A non-owned Auto Use Agreement should be implemented to document expectations of drivers of non-owned vehicles and to document that these drivers are aware of

SOUS VIDE

from page 14 what’s expected of them.

Delivery workers also have an increased risk to injury for multiple reasons. Statistically, individuals who drive while on the job are at a higher risk to be injured or killed in a motor vehicle accident. The uncontrolled environment associated with delivering goods makes delivery workers at greater risk of slips, trips and falls. There is also a risk of injury due to robbery of goods or money. Any time an employee is injured on company time, the claim will be included in the experience modification calculation and will negatively impact claims history, increasing premiums.

When utilizing the third-party

delivery service providers, there is a plethora of additional exposures and best practices to be aware of.

To minimize the risks, restaurants should: • Include strong indemnification terms in your contract which shift the responsibility to the third-party delivery service for any claims arising from a consumer’s use of the services.

• Require third-party delivery services to carry insurance coverage that names your restaurant(s) as additional insured.

• Require proof of insurance, including the requirement of clear vehicle ownership by the driver or service.

• Require compliance with indus-

There are many benefits to adding delivery service options for your restaurant, however, a review of insurance coverages and risk controls needs to be included on the menu.

Addressing risks and exposures upfront with appropriate insurance and loss control measures will free up more time to devote to other issues facing the restaurant, while providing peace of mind that your financial exposures are kept to a minimum.

HOSPITALITY MARKETING

from page 26

is superior in quality, texture, and flavor.

The benefits continue: sous vide cuts waste, cook time, and prep time.

Traditionally, meals could require an inordinate amount of prep time in a conventional restaurant environment. Chefs had to cut vegetables, prepare meat, season the food, and clean the various cooking instruments involved in the process including utensils and pans. With sous vide, prep time has been reduced to a mere fraction. In the wake of a global pandemic as restaurant-goers emerge from Covid lockdowns, restaurants are seeing an uptick in patronage combined with a staggering job market in recovery. In a time of staff shortages and increased demand, the time savings involved with sous vide are crucial. Restaurants that struggle to cope with these changing dynamics have been saved by sous vide’s productivity and timesaving attributes.

Waste is another factor that is dramatically curtailed by sous vide.

With traditional cooking, the methods employed continue to rob the final product of valuable juices and flavors. When chefs grill a steak, for

try standards for safe food handling; Create a comprehensive cyber risk management strategy as your risk for a data breach is enhanced by third party exposures.

example, a lot of the key flavors inside of the meat are lost when the steak is squeezed and prodded. The juices are soaked out of the steak and fall through the grill. The same thing happens on a griddle or a pan.

With sous vide, the product cooks in the pouch, so all of the juices remain—meaning there’s no chance of any flavor escaping. The technique allows food to retain their flavors, while enhancing texture and composition.

For all of these reasons, restaurant owners are increasingly turning to sous vide. From the global supply chain to the local, individual restaurants, sous vide provides real savings.

To learn more about Cuisine Solutions, visit their website at https:// www.cuisinesolutions.com/ Sean Wheaton joined Cuisine Solutions in 2018 as culinary business development manager. He was named vice president of culinary in 2020, where he currently heads operations.

A graduate of the California Culinary Academy, now known as Le Cordon Bleu College of Culinary Art, Wheaton honed his skills in numerous fine din-

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ing restaurants in San Diego. In 2004, relocated to Washington, DC accepting a position as sous chef at Equinox working for Todd Gray. Equinox was nominated for a James Beard award all three years of his tenure at the restaurant.

Chef Wheaton freelanced for multiple catering companies, including the original incarnation of José Andrés Catering, working with Chef Katsuya Fukushima. During his 10-year stint with José Andrés’ Think Food Group he spearheaded many noteworthy offsite events at venues such as the White House, the Library of Congress, the Supreme Court, and the US Capitol.

He served on the development team working on openings for several of ThinkFoodGroup’s full service restaurant projects including Mi Casa at the Dorado Beach, a Ritz Carlton Reserve in Puerto Rico; Bazaar Meat and Ku noodle at the SLS Hotel in Las Vegas, as well as America Eats Tavern, China Chilcano, FISH, and Beefsteak in Washington, DC. He also collaborated on ThinkFoodLab. José Andrés’ fast casual incubator working on Esports Arena at the Luxor in Las Vegas, as well as the Levy partnership at Audi Field, DC United’s new soccer stadium.

from page 94

your staff, your guests and your vendors will be indicative of your success. Good community = good business.

And with that, the more we stick together as a community of operators and solutions providers, the better we will all be. Let’s be the rising tide we want to see.

IN SUMMARY: • Improve your culture, improve your business • Start optimizing for pickup • Become data driven • Add a CRM to your tech stack, no matter what • Lean into your community Thanks for reading to the bottom.

You are my favorite and that’s why I take the time to write and share this kind of info ... I’m here to help you.

Connect with me on Instagram or LinkedIn if you have any questions!

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APEX ORDER PICKUP

from page 58

shift back to takeout and delivery through apps native to the restaurant to avoid high commissions and fees. Apex enables restaurants to make takeout and delivery services more efficient for both the operators and consumers without the aid of third-party delivery companies or additional labor to meet those requests.

“Our founder focused on efficiency, by automating the order hand-off. It’s this fundamental idea of asynchronous delivery. If we can suspend the need for you and I to be at the same place at the same time, we can create supply chain efficiency. It’s the same thing for an order. Once that order is placed, the digital order comes into the restaurant, they prepare the food, they package it, and they put it into a locker. An employee doesn’t have to hand it to the customer or driver, because they know they’ll get the right order when they scan the QR code and pop open the locker.”

“We first started working with Little Caesars where we co-developed the Pizza Portal. They wanted to be able to manage their customized pizza for their Hot-N-Ready product,” explained Rizzo. “Apex worked with Little Caesars to co-develop a device that allows them to take digital orders and fulfill them by sliding a custom-made pizza into the back of the Pizza Portal, which then sends a message to the consumer that their pizza is ready for pickup.

The consumer receives a QR code, they scan it, and go.”

The Apex software also allows the restaurant to manage the amount of time orders spend in a compartment by communicating with the customer to streamline the process compared to a typical curbside pickup method. “It makes it easy for the back-of-house team to take orders, scan a code at the back of the lockers, place it in the compartment, and immediately send a message to the customer to pick up their order.”

The pickup process is so quick that more expensive heated or chilled lockers are not necessary.

Even restaurants with drive-thru

services are finding Apex to be a successful solution to streamline their pickup services. “Our solutions are being used in two ways in restaurants,” Rizzo said. “Some operators want to use the solution to separate pickup traffic from the restaurant because it’s disruptive to their in-store guests. Others are saying I don’t have a drive-thru or I have a drive-thru, but the lines are way too long. I want to give consumers another opportunity to order through our native app and come into the restaurant without having to interface with any of my employees. They can grab their order and go. Either strategy provides the opportunity for labor reallocation and convenience for the operator and customer.”

The pandemic has shed light on what the future holds for the food service industry. “The pandemic accelerated progress in digital ordering that the industry will maintain even with the return of in-restaurant dining. Younger consumers today are going to be even further down the continuum of digital ordering and wanting things quickly,” stated Rizzo. Apex Order Pickup Solutions offers the efficiency necessary to adapt to the growing demands of takeout and delivery.

For more information on how these solutions can be incorporated in various foodservice settings, visit apexorderpickup.com.

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SINGER

from page 16

having been a family-owned company for over 100 years and having a seasoned and experienced team that was exceptionally well regarded in its marketplace for quality work and a highly ethical and relationship focused way of doing business.”

Fred Singer envisions the Kittredge purchase as the next step in the plan to create a national entity. “We continue to look at all markets that bring value to our customers and vendors,” he said. “Moving into an adjacent territory is the highest value we can bring. We have had an office in Florida with a highly skilled team for more than a decade and that office has grown alongside the market. We are extremely bullish on Florida and continue to invest in resources to support the market. Our stated growth plan is to continue our development as a high-quality national kitchen equipment contractor and an East Coast solution for smallwares distribution.

This acquisition pushes us forward with both objectives. New England is a vibrant market with proximity to business linked to our core customer base.

We’ll continue to invest in resources alongside the Singer Kittredge team as we expand South and West.”

The Singer | Kittredge addition is supported by the company’s ongoing investment in technology to make

CLUB MANAGERS SHOW and charitable giving.

It’s not easy to relaunch an event after an extended shutdown. Kudos are sure to Beach Point’s Heather Apgar and Sarah Kuhl who brought the event out of mothballs. The duo worked tirelessly with the Association board led by Barry Chandler of Nissequogue Golf, Vice Chairman Randy Ruder of Beach Point, Robert Kasara of Wykagyl, Todd Zorn of Lake Waramug Country Club and Century Country Club’s Burt Ward.

The Club Chef of Westchester brought the house down with a spectacular display of culinary talent. Led by President Austin Braswell of Blind Brook Club, Country

the procurement experience more efficient and automated for its customers. This includes a highly customized B2B site with live inventory, transparent pricing, extensive reporting, and integration into their customers procurement systems. These are the type of features that customers are looking for.

“Our sales team brings advice, insight, and solutions that our customers need to profitably grow their business,” Singer said. “We have a tremendous team of talented professionals and are working hard to develop the next generation of experts. Adding great people to our team through acquisition rapidly expands our ability to serve our customers. In simple terms, I believe deeply that the company with the best people will win.”

Singer has also seen tremendous growth on the construction side of the business. “It represents over 60% of total revenue, with customers looking for exceptionally talented project managers and highly organized and disciplined procurement and sourcing teams to execute complex projects with aggressive schedules,” Singer added. “We are leveraging our relationships and scale for preferred product availability and lead times.

The conversation has shifted from VE to AE. Pre pandemic our customers

needed us to value engineer jobs (VE).

Today, our focus is on availability engineering. If you would like your project to deliver on time, you need to partner with a strong company like Singer.”

Singer has used the last two years to prove its agility in responding to the changing needs of a marketplace.

“The last two years have been exceedingly difficult, especially in our key urban markets of Philadelphia, New York City, and Washington DC,” Fred Singer said. “All our customers have needed to understand and source PPE, they have needed to modify their interior spaces, create outdoor experiential dining, adapt to an explosion in takeout and delivery and they have had tremendous challenges in sourcing sufficient labor to keep their operations going. Singer was aggressive in entering the PPE market early to provide solutions for our customers and it became an important segment for our company.”

Supply chain issues are affecting the restaurant and food service professionals’ ability to expand and redevelop their facilities to meet their goals for growth. “Today, availability is everything and as one of the largest dealers in the United States, with deep factory and rep relationships, large warehousing capabilities, and sophisticated processes, we are in a great po-

sition,” Singer noted. “We have aggressively invested in inventory to have some of the largest stock positions in America, with a very healthy balance sheet.

Singer’s vision is that the “New Normal” will continue to bring change that will require the company to have the flexibility to once again pivot. “We expect the market to be highly dynamic in the next few years as foodservice rebounds in the Northeast,” Fred Singer concluded. “We expect big changes in corporate dining. The expectations of how that segment will work will be forever changed and we will continue to help our customers adapt to new customer demands, redesigning, and reimagining spaces alongside our partners.”

Northeastern University hockey great Dan Condon talked about “Clubs in a Post Covid World.”

The Metropolitan Club Foundation (MCF) was formed in 1996 as a tax exempt, 501(c)(3) organization for the purpose of raising funds to financially support the professional development of members of the Metropolitan Chapter of CMAA through high level education, as well as scholarships, hardship funding and charitable giving to community organizations.

The Foundation provides members and their club employees, as well as students, many opportunities for professional development

through education, networking and scholarships. In addition to supporting many local organizations and charities affiliated with the private club community. MCF continues to evolve and grow its funding and the Board’s mission is to continue to look for more ways to achieve their goals and give back to the community.

Singer Equipment Company, the fifth largest foodservice equipment and supply dealer in the United States, remains privately owned and operated in its third generation of family leadership. Headquartered in Elverson, Pennsylvania, Singer maintains offices from Vermont to Florida. CEO and President Fred Singer is committed to aggressive organic growth as well as strategic acquisitions that continue to provide our customers with best-in-class service.

from page 80

Club of New Canaan’s Bryce Baird, Nicole McGee of Larchmont Shore Club, Atlantic Golf Club’s Daryl Ford, Andrew Ladd of Hampshire Country Club, and Shenorock’s Leonard Phillips, guests were treated to a very special feast.

The event once again brought a valuable educational component.

Congressional Country Club’s Betsy Gregory tackled “Sourcing and Selecting Top Talent”. Several top club association execs including Metropolitan Golf Association’s Brian R. Mahoney and Club Management Association of America’s Julie Montross anchored a pa new on: “Your Associations Work for You”. Former

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SOCIETY FOR HOSPITALITY AND FOODSERVICE MANAGEMENT

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WARING

from page 10

into this creativity and is our most powerful tool in turning the tide on food waste.” said Waring Director of Culinary Innovation Chef Dustin Selvaggio. “This belief aligns with famed zero food waste Chef Douglas McMaster of Silo London, who is an integral part of the new Waring Collective. He states, “Waste is a failure of the imagination.” If you look at the basis of all the classic dishes that we love and enjoy, it is all based on using absolutely everything and wasting nothing. We want to reignite this idea. You have all these parts of the product that have flavor and nutrients; therefore, these neglected ingredients have profit potential and the opportunity to excite your guests. At the end of the day, a quest for convenience and the lack of imagining the product’s full potential are standing in our way of getting this food waste problem under control.”

As to the methods that the Empowered Initiative advocates for reduced food waste, Selvaggio is here to educate and inspire! “The number one technique that we use is concentration of flavor and we typically do that through our dehydrator,” said Selvaggio. “A lot of these scraps can be kind of frozen in time, the flavor concentrated, or the texture altered all through the drying process with the addition of a dehydrator. That is a cornerstone to the solution kits that we have identified for the Waring Empowered Initiative. The next step in this progression

LUCILLE’S 1913

is processing those scraps further.

Whether it be through a blender or a food processor, you can then make it into a smaller format so that it becomes a flavor staple if you will.

As far as technique, when looking at ingredients that are typically discarded, you have to ask yourself, why is it discarded? Is there an opportunity I’m missing? When you’ve identified that opportunity, you can then understand how these pieces of equipment you already own, or the addition of a missing piece, can come together to transform your excess into profits.”

Dustin continues to explain that “in many kitchens, chefs and restauranteurs may have the majority of what they need to help mitigate this epidemic. Still, they may be missing that one key piece of equipment that can complete the set and provide them with the support they need to do their part. At the end of the day, there is no stronger, more influential, more passionate group of people than those that comprise our culinary community. It’s up to every business, large or small, every person, to be part of this solution. And Waring is here to help.”

For those who are looking for creative and cost effective ways to combat the problem of food waste, more information on Waring’s new Empowered initiative can be found online at https://www.waringcommercialproducts.com/static/o1jr1/waring-empowered-initiative.

from page 4

with their current effort to feed seniors in Third Ward and surrounding communities. We are deeply proud to support their mission.”

The donation deepens a relationship that began in 2020, when the Kinder Foundation donated $70,000 to Lucille’s 1913 that allowed it to distribute 5,000 meals in time for Christmas.

“We are thrilled to be expanding our relationship with Kinder Foundation,” Williams said. “They have supported our vision from the beginning, and this donation truly changes Lucille’s 1913’s immediate

impact. Their belief in our expanded mission will enable us to get out there and do what we do best — use food to create a sustainable livelihood for Houstonians in need.”

Supporting Lucille’s 1913 is just one way that the Kinder Foundation has improved Houston. Its $70 million gift to Memorial Park helped fund the new land bridge that opens this week. In January, the Foundation announced it contributed funds as part of a $20 million effort to establish the Houston Local News Initiative, a non-profit journalism project.

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