FINALLY. A partner who works as hard as you do.
Why is it so hard to find a pest control company who can just get the job done? It shouldn’t be. Since 1928, Western Pest Services has lived by three simple rules:
1
Do what you say you’re going to do.
2
Deliver quality work in all areas.
3
Treat everyone with dignity and respect.
The search for a partner who works as hard as you do is over. Finally.
877.840. 0504 · foodservice.westernpest.com
Serving the Northeast since 1928
2 • August 2016 • Total Food Service • www.totalfood.com
August 2016 • Total Food Service • www.totalfood.com • 3
NEWS
SPECIAL EVENTS
November’s HX Show Offers Exhibitors Unique NYC Opportunity to Showcase Innovation
T
his November 13th-15th HX: The Hotel Experience…. Rooms to Restaurants will take place at the Jacob K. Javits Convention Center in New York City. HX 2016 is in its second year of a multimillion dollar rebrand. In 2015 the event drew more than 12,000 industry professionals representing every aspect of the hospitality industry. An exciting partnership with the Hospitality Alliance of NYC will feature new sessions at HX-Onstage Restaurant and HX-Cooks. The Alliance, representing over 2,000 restaurant and nightclubs across the city’s five boroughs, include: The Alicart Restau-
You cannot touch and feel on the web. You can’t test products and see live demonstrations like that on the Internet. With HX you can see it all live and in person.” rant Group, China Grill Management Inc., BLT Restaurants, Balthazar and Pastis, The Standard Hotels, Dallas BBQ, TAO Group, Rosa Mexicano, The Dinex Group, and Le Pain Quotidien With high-end restaurants in hotels claiming a larger share of the market,
4 • August 2016 • Total Food Service • www.totalfood.com
the show is the perfect chance to put innovation and new technology on display for buyers from across the country. “HX puts you face to face with industry professionals who are there to purchase for their catering and restaurant operations,” says
Frank Doyle of TD Marketing who represents a portfolio of the nation’s leading restaurant kitchen equipment and supply manufacturers. TD Marketing is one of nearly five hundred exhibitors from the 2015 show. Any exhibitor at the show will have an immediate leg up on the competition since HX offers access to hospitality professionals who have purchasing power and are in need of the latest and greatest from the industry to compete. “We love coming to HX and New York. The city is one of the world’s greatest food cities. It
continued on page 96
August 2016 • Total Food Service • www.totalfood.com • 5
NEWS
SCHOOLS
Tri-State School Food Service Directors Gather In Texas for National Convention
T
he Metro New York area’s leading school food service directors were among some 6,500 school nutrition professionals who gathered for the School Nutrition Association’s (SNA) 70th Annual National Conference (ANC) in Texas last month. The ANC was held in San Antonio and provided Tri-State school food directors and their teams the opportunity to taste healthy foods, preview new equipment and technology, attend education sessions and share best practices. The event featured more than 100 education sessions, the largest exhibit hall in school nutrition and networking opportunities, all designed to help attendees improve school meal programs for students. Among the top goals for attendees at this year’s event was sourcing foods and recipes that meet federal nutrition standards, appeal to students and fit within tight school meal program budgets. Recent regulations require school meals to include more whole grains, fruits and vegetables and less calories, fat and sodium. ANC offers school nutrition professionals opportunities to identify successful strategies to improve menus while maintaining financially sustainable programs. ANC exhibitors and education session presenters were also offered solutions for serving students with food allergies, transitioning to scratch cooking and clean-label menus, expanding access to after-school and summer meals, increasing fruit and vegetable consumption and improving communication and services for
parents. payment technologies apps Key highlights included allowing students and pareducation sessions on ents to monitor account baldiverse topics such as ances, make payments and conducting student taste conveniently view menu tests, reducing food waste, options, including allergen sourcing local foods, and and nutritional profiles, on improving food safety and mobile devices. Attendees program management. also previewed equipment The largest Exhibit Hall and resources to prevent in the school nutrition incross-contamination in the dustry with 200,000 square kitchen. feet of exhibits from 412 The show floor once again companies, partner orgaoffered a full array of equipnization, non-profits and ment and supply solutions. New Jersey School Nutrition Association president Sal Valenza (L) was feted at the School Nutrition Association’s 70th Annual US Department of AgriculAmong the most notable National Conference (ANC) in Texas ture divisions. Exhibitors trends were energy-efficient offered foods, beverages, equipment, products and equipment, technology, Chili Chicken Rice Bowls and Coco services to expand access nutrition education and menu planBanana Smoothies. to healthy school meals. Attendees ning tools. Attendees sampled whole The directors found a full portfolio found carts, kiosks, coolers and point grain foods, lower sodium entrees, low of reduced-sodium dishes to sample of service sale systems that allow stufat dairy foods, recipes to incorporate highlighted by lower sodium soups, dents to access meals outside of the more produce in school meals and sauces and entrees, and ideas, recipes cafeteria through breakfast in the much more. and seasonings to gradually reduce classroom and healthy grab-and-go Attendees found a number of exthe sodium content in school menus. meals and snacks. citing trends on display, including: Another key issue that was tackled in General Sessions speakers includEthnic Menus: For schools seeking San Antonio was Allergen Alternatives. ed former Olympic athletes, Jackie to appeal to increasingly diverse stuWith food allergies and special dietary Joyner-Kersee, Shannon Miller and dent tastes, exhibitors offered a mulrequests on the rise, exhibitors offered Rowdy Gaines; Chef & Television Pertitude of ethnic choices, from Thai a variety of allergen-free alternatives sonality, Carla Hall; and Broadcast Style Chili Sauces to Verde Pork Tacos. including gluten-free and nut-free Journalist and Television Host John There was a vast array of Produce Opfoods, lactose-free and soy milks. Quiñones. tions: Every school meal includes fruit ANC also featured Cleaner LaThe School Nutrition Association and vegetable sides. Exhibitors offered bel Choices: Mirroring retail trends, (SNA) is a national, non-profit profesrecipes and serving ideas to boost stuschool cafeterias are working to resional organization representing more dent consumption and incorporate duce preservatives and additives in than 56,000 school nutrition profesmore produce into entrees. Attendees menu items. Attendees taste tested sionals across the country. Founded in sampled everything from mushroom everything from antibiotic-free whole 1946, SNA and its members are dediburgers and veggie stir-fry to healthy muscle chicken to sauces and seasoncated to making healthy school meals dips, smoothies and parfaits. Culinary ings made without MSG, artificial coland nutrition education available to demonstrations featured innovative ors or flavors. all students. school recipes like Sweet Sriracha Attendees previewed menu and
6 • August 2016 • Total Food Service • www.totalfood.com
August 2016 • Total Food Service • www.totalfood.com • 7
NEWS SPECIAL EVENTS Tri-State Colleges and Universities Gain Upper Hand at NACUFS Conference in Anaheim
O
ver 1,000 people representing almost two hundred academic institutions and 330 exhibitors converged on Anaheim, California this past July for the National Association of College & University Food Services’ National Conference this past July 13th through the 16th. The annual NACUFS conference was focused on exploring new food trends, connecting with peers and bringing together industry and institutional members to work on elevating collegiate dining. Tri-state institutions were well represented at the Conference through member attendance and members of the NACUFS Board of Trustees. Attendees had a myriad of opportunities to accomplish the ambitious agenda set forth by NACUFS. The most popular events were break out sessions of smaller groups where members could choose which educational session they wanted to participate in. Attendees’ favorites including the “Creating Culture”, “Ancient Grains”, and “Train the Trainers” sessions. Others including Student Employment and Social Media sessions were also immensely popular. “We created a conference this year that supports our members and gives them the ability to talk to each other and share their experiences to better their own operations,” says Amy Beckstrom, the new President of NACUFS. After
their members indicated to them that they desired even more peer-to-peer meetings than last year, NACUFS responded by making it the focus of the event. This shone through in the post-conference survey where members ranked the value of connecting, learning from peers and the sharing of experience as the top three takeaways from the conference. Beyond the smaller educational sessions NACUFS brought in researchers and their own industry members to help educate institutions on innovative solutions to providing sustainable food, conquering meal insecurity and choosing better quality proteins. These topics reflect what is trending in the larger food service industry, a purposeful move by the conference to equip NACUFS’ members with everything they need to return to their institutions and stay up to date. “We have received great feedback from our members about how many innovative new solutions and dining trends they learned about and can now implement,” said Beckstrom, beaming about what was part of what she called a “fantastic success” of a conference. Perhaps most importantly,
8 • August 2016 • Total Food Service • www.totalfood.com
Former NACUFS President Dawn Aubrey enjoys the fun and games on the exhibit floor.
Channel Manufacturing’s Peter Contomanolis and Howard Rosenswach were among a large contingent of Tri-State foodservice manufacturers at the yearly event.
NACUFS annual conference gives the nation’s College and university chefs the opportunity to showcase their unique talents.
NACUFS welcomed nearly 300 new attendees whom they introduced to the conference at the beginning. They linked them up with more senior members of NACUFS to form early bonds and connections and have a peer guide to walk them through the conference. “It can be a bit overwhelming for first-time attendees because there is so much to do at the show. So it is great that we pair them with other members at the beginning of the conference,” says Beckstrom. Drawing in new members from the industry provides them with opportunities that non-members could never take advantage of, however it also makes NACUFS stronger due to better representation and a more diverse membership pool. There is little doubt in the mind of attendees or NACUFS leadership that the conference was a home-run success. As they look forward, President Amy Beckstrom and the rest of the Board of Trustees will be working to follow up and expound upon the knowledge gained from the conference and continue to fulfill the needs of their members.
M.Tucker is a Leader in Foodservice Design, Equipment and Supplies.
We surround our customers with a circle of support: _ $20 million of in-stock inventory _ 70 knowledgeable, professional salespeople _ Fleet of 48 trucks delivering from Connecticut to Maryland _ 60 years of experience serving the Northeast markets
Call 800-688-2537, ext 227
to find out how we can help you.
August 2016 • Total Food Service • www.totalfood.com • 9
NEWS
EXPANSION
Eataly Expands In Manhattan To World Trade Center
E
ataly will open a second store in Manhattan this month, this one in the Westfield World Trade Center complex. “We think there may be a different customer downtown,” said Nicola Farinetti, the chief executive of Eataly in the United States, where his partners are Mario Batali, Joseph Bastianich and Lidia Bastianich. “We have noted that people get going earlier, crowds in the streets in the morning, so we’re adding breakfast, which we have never done.” A juice bar will open at 7 a.m. at the top of the escalators to the third floor of the nearly completed 4 World Trade Center tower, as will a casual restaurant called Orto e Mare (Garden and Sea), with a counter where granola, smoked salmon, pancakes, frittatas and other egg dishes will be served. Later in the day, it will shift to vegetable and fish dishes. Breakfast sandwiches will be
Main Office 282 Railroad Avenue Greenwich, CT 06830 Publishers Leslie & Fred Klashman Advertising Director Michael Scinto Art Director Mark Sahm
We think there may be a different customer downtown,” said Nicola Farinetti, the chief executive of Eataly in the United States. available at the panini bar. Other firsts at this Eataly include a salad bar, a gastronomia for prepared food, and La Piadina, where traditional flatbread sandwiches will be made to order. Most of the dining options will be in a separate area with many windows, and will include Rossopomodoro for pizza, a wine bar and a restaurant, Osteria della Pace, that is set off with a gracious entryway. Farinetti, whose father, Oscar, founded the company less than 10 years ago, said that almost every
10 • August 2016 • Total Food Service • www.totalfood.com
Eataly has its own distinctive marquee restaurant. Uptown, it’s Manzo. Here, the osteria will be southern Italian, with a chef, Riccardo Orfino, who is from the Veneto in the north but whose father is from Sicily. As in the other Eatalys across the globe, there will be aisles stocked with Italian goods, including fresh and cured meats, seafood, cheeses, produce, grocery items, condiments, homemade mozzarella, pastas and gelato. This Eataly is placing special emphasis on bread. Retail usually accounts for a little less than half the sales at Eataly stores, except in Italy, where it tends to outpace dining by a small margin. Mr. Farinetti said he was interested to see whether the new store will be busy late in the evening; like the Flatiron store, it will be open until 11 p.m. He also wants to see whether customers from New Jersey will shop at the new store instead of traveling uptown on the PATH to the
Contributing Writers Warren Bobrow Faith Hope Consolo Morgan Tucker Fred Sampson Staff Writers Deborah Hirsch Andrew Watson Phone: 203.661.9090 Fax: 203.661.9325 Email: tfs@totalfood.com Web: www.totalfood.com
Cover photo by Sasha Gitin
Total Food Service ISSN No. 1060-8966 is published monthly by IDA Publishing, Inc., 282 Railroad Avenue, Greenwich, CT 06830. Phone: 203.661.9090. This issue copyright 2016 by IDA Publishing Inc. Contents in full or part may not be reproduced without permission. Not responsible for advertisers claims or statements. Periodicals Postage paid at the post office, Greenwich, CT and additional mailing offices. Additional entry at the post office in Pittsburgh, PA. Subscription rate in USA is $36 per year; single copy; $3.00. Postmaster: Send address changes to Total Food Service, P.O. Box 2507, Greenwich, CT 06836
other Eataly. With the new store, New York joins Dubai, in the United Arab Emirates, as the only cities with two Eatalys. The Flatiron store had five million visitors last year.
IF YOU KNEW HOW MUCH YOUR ICE MACHINE WAS REALLY COSTING YOU, YOU’D NEVER OWN ONE! All-inclusive ice machine subscriptions are cost-effective and dependable. Ice machine performance guaranteed! Savvy restaurateurs prefer subscriptions over owning ice machines. Why? For a low, fixed monthly fee your restaurant will have a top of the line ice machine plus all maintenance, repairs, breakdown ice and standard water filter replacements. Simplify your ice supply and your monthly budget!
(327-9423)
August 2016 • Total Food Service • www.totalfood.com • 11
NEWS
POS TECHNOLOGY
Take Your POS Tableside By Jackie Prange, TouchBistro
Y
ou and three friends are seated in a restaurant. Your waitress comes to take your drink orders. Ten minutes later, she comes back (empty handed) to ask your friend if she ordered the house red or house white. Another 30 minutes and your three orders of chicken wings arrive from the kitchen as two – the extra sauce and side of fries you ordered nowhere in sight. You and your friends are ready to bolt, but when you ask for separate checks, you’re confronted with a frustrated sigh, followed by another long wait while your server stands in line at the POS station waiting to manually split each bill. Did you enjoy this restaurant experience? No. Do you have any desire to return? Definitely not. Enter the mobile POS system. With the flexibility and portability that a mobile POS allows, you can guarantee your patrons will never endure an experience like the one described above. Here are four reasons a mobile POS system might just be the best investment you make this year. ENHANCE CUSTOMER EXPERIENCE Ensuring customers are happy is every restaurateurs top priority. With a mobile POS, your customers will be thrilled to know that the second their order has been taken, the kitchen has received it. By eliminating the extra step of staff running
back and forth from the table to a stationary terminal to place an order, your employees have more time to spend tableside, engaging with customers. They can also leverage the POS as a visual menu, showcasing your different offerings to guests who can’t make up their mind on which dessert to choose or who are curious to see what your selection of cocktails looks like. Arming your staff with the ability to input orders tableside shows that you care about catering to their ever-changing needs and that you want to do everything you can to ensure their experience at your establishment goes off without a hitch. By giving your staff the tools required to deliver a seamless restaurant experience, you can expect a dramatic increase in customer satisfaction, loyalty, and positive word of mouth. UPSELL WITH EASE The more time your staff are able to spend tableside, the more chances they have to upsell items to pa-
12 • August 2016 • Total Food Service • www.totalfood.com
trons. Upselling is yet another benefit of a mobile POS system, since servers can use the device to advertise high-resolution images of different plates to guests. If a customer can’t decide if they want to try the chef’s special dessert, their server can effortlessly showcase a mouthwatering photo they won’t be able to refuse. A smart mobile POS will even go so far as to prompt servers to upsell. For example, if they’re entering an order of nachos, a modifier will appear on screen reminding them to ask the guest, “Would you like to add guac to that?” Even while taking dessert orders, you can set your POS to have a pop-up reminding staff to ask: “A coffee as well?” These helpful reminders will make your staff superstar upsellers, while also increasing their tips thanks to the increased check sizes. STREAMLINE YOUR ORDER TAKING A mobile POS can also help you streamline your business operations by increasing employee productiv-
ity, efficiency and most importantly, sales. Order taking doesn’t have to be a convoluted process. Servers can send orders directly from the mobile POS to the kitchen, without having to race to and from a stationary terminal that’s bottlenecked by other servers. A mobile POS system not only streamlines the ordering process so food is delivered to customers faster, but it also makes for painless order modifications, allowing servers to accommodate custom requests on the fly. Light on the tomatoes, heavy on the dressing, and cheese please? No problem. With a POS that your servers can take tableside, these order modifications will no longer cause your staff to run for the hills. By significantly increasing the speed and efficiency of service, staff are able to turn more tables in a shorter amount of time. One mobile-POS-loving restaurant, Crosstown Pub in Chicago, describes how they benefitted from parting ways with their stationary POS system: “We turn over 176 more tables than we previously could with a traditional POS system, which equates to at least $2,000 a night, four nights a week.” CREATE A BETTER CHECKOUT EXPERIENCE Checkout – the last exchange between your staff and your customer. A mobile POS can help end this
continued on page 100
August 2016 • Total Food Service • www.totalfood.com • 13
NEWS
BUSINESS SOLUTIONS
The Lambs Club Partners With BenefitMall To Meet New ACA Compliance Laws
O
pened in 2010 under the same name as the once members’ only thespian society, Geoffrey Zakarian’s The Lambs Club is a must-try for New York City residents and visitors alike. According to the New York Times, the menu features “an amazing collection of flavors that is worth traveling some distance to try.” The iconic Manhattan restaurant features a wine list that has won several awards, a menu for any palate, and customer service that is unmatched. Walking into The Lambs Club you’ll notice the restaurant’s preserved history, including floor-to-ceiling iron doors and an 18th century French fireplace. While the ambiance feels vintage, the staff maintain and implement the best technologies to manage restaurant operations. This comes as no surprise. Zakarian spends time on Food Network TV shows like Chopped and Cooks vs. Cons judging food quality, service, presentation and creativity. It’s only natural to expect these standards to spill over to the staff that manage and run his restaurants. “We believe in working smarter, not harder,” says Parul Joshi, Finance Controller of The Lambs Club. So as New York laws evolved, she was not happy to learn that her business solutions partner (primarily in charge of her payroll) lacked the experience needed to keep the restaurant compliant. “They were not approachable. They were unable to provide us with the customized features we now needed, and we could never go to them with questions,” said Joshi. The HR & Finance Department at
The Dining Room at Manhattan’s The Lambs Club
The Lambs Club has run efficiently for the last six years, but new regulations brought new processes. With little support from her HR & Payroll partner, many of these new processes were now manual tasks for Joshi and her team. What laws might Joshi be referring to? Labor laws that have been implemented in New York (or nationally) in the last several years include: • Spread of Hours – An employee receives an extra hour of pay for any day that the spread of hours exceeds 10 hours, there is a split shift, or both situations occur. • Commuter Benefits – Employers with 20 or more full-time workers must allow employees to use pretax income on transportation. • Tip Credits – Employers may count a portion of an employee’s tips toward minimum wage obligations. • ACA Compliance – Restaurants must track employee data to ensure that full-time workers with 30 hours or more per week are offered minimum essential healthcare coverage. For almost a year, Joshi considered
14 • August 2016 • Total Food Service • www.totalfood.com
settling on the idea that no provider would be able to offer the support needed to meet these new regulations. She sketched out plans to start tracking the data needed for new requirements in-house, separate from payroll. This seemed like a feasible alternative until the industry was hit with ACA compliance laws. Her HR & payroll provider could offer nothing, not the expertise nor reports that they would need to file to remain compliant. Joshi decided to search for a new partner. She wanted the ability to customize the product, and she needed a partner that offered more than payroll and basic HR features. After evaluating several providers, Joshi decided to partner with BenefitMall. In addition to accurate payroll processing, we assist her with ACA compliance, sick leave, weighted overtime, and transit tracking. Joshi is even able to integrate our payroll software with her point-ofsale system, saving her team hours of unnecessary work each week. “All I can say about the Leigh and the rest of the BenefitMall team is that
you have to experience their perfection. Anytime I came to Leigh with a question, he’d respond with ‘bingo’, quickly followed by a solution to my issue. BenefitMall works hard to make sure your unique needs are met, and the customization won’t stop until you find yourself saying ‘bingo’ as well,” said Joshi. “It is such a relief to finally have a business partner that looks out for me and my team.” If you and your team are facing similar issues when it comes to tracking data and remaining compliant, it’s time for a new HR & Payroll partner. There is no one-size-fits-all when it comes to choosing a new provider. There are dozens of vendors to choose from, but it only takes a few extra questions to make sure you’re picking the one that is the right fit for your business. If you’re ready to improve your restaurant operations, here are four questions you should ask prospective vendors: 1. What type of support will we receive? Make sure that your in-house administrators receive the necessary training to manage employee data and generate reports through your user dashboard. Get a full understanding of the support you will receive. What is their availability? What is their response time? Will you receive a direct line or will you be left with a 1-800 number and a generic email? 2. How have you expanded your product to meet new regulations in the restaurant industry? HR & Payroll providers that are
continued on page 108
Restaurant Payroll for Restaurant Needs The Lambs Club switched to BenefitMall after receiving little support from their previous payroll & HR provider when it came to new laws and regulations in the restaurant industry. Our software is specifically designed to help you remain compliant while handling complex wages and reporting issues that are specific to your industry. From Tip Allocation Reports and the FICA Tip Credit to ACA Compliance, we’ve got you covered.
®
Get In Touch:
Direct: 212.631.9600 X 421 | Cell: 201.213.2685 Email: leigh.wilson@benefitmall.com Web: pages.benefitmall.com/restaurants August 2016 • Total Food Service • www.totalfood.com • 15
NEWS
EVENTS
Beard Foundation Announces Plans For NYC Conference
T
he phrase “Now Trending” has become commonplace in the global vocabulary, but how do trends come to be and, in some cases, take on a life of their own? While some trends evolve to the point of changing business models and creating social movements, others are fleeting ideas that vanish in a tweet. This October the James Beard Foundation will explore the creation and evolution of food trends and their impact on the food movement at its seventh annual James Beard Foundation Food Conference Now Trending: The Making of a Food Movement. The conference, being held at the Convene Conference Center on October 17 and 18, will bring together a diverse group of experts from across disciplines to explore the genesis and lifecycle of trends and apply that knowledge to food-system issues. Using food waste and other issues that are now trending, the conference agenda will unpack the way interest and enthusiasm for a topic build to become a social movement. “In a world of 24-hour news cycles and viral hashtags, we are so susceptible to trends and forever craving the next big thing,” said Mitchell Davis, executive vice president of the James Beard Foundation. “By looking at other trend-focused industries and other social movements our esteemed speakers will present thought-provoking views to evaluate our appetite for change and answer the all-important questions, ‘Is there a food movement, who is part of it, and what is it moving toward?’”
The conference, being held at the Convene Conference Center on October 17 and 18, will bring together a diverse group of experts from across disciplines to explore the genesis and lifecycle of trends and apply that knowledge to food-system issues. Over the course of two days, speakers, panelists, and presenters will help participants examine their own influence in trend-making and their place in the food movement so they can be more effective and strategic in their work. Drawing on the influence of trends in fashion, television personality, and fashion consultant Tim Gunn will discuss the way trends impact individual behavior. Actress and JBF Award–winning cookbook author Madhur Jaffrey will debate New Yorker staff writer Adam Gopnik on the lasting value of food trends. Freedom to Marry founder Evan Wolfson will present lessons learned from the LGBTQ movement to help strategize for the food movement. Former Obama Administration senior policy advisor Sam Kass will go head to head with challengers to the very existence of the food movement. The JBF Food Conference will also include the James Beard Foundation Leadership Awards dinner and ceremony on Monday, October 17, at Hearst Tower, co-hosted by Good Housekeeping. Now in its sixth year, the ceremony will honor six vision-
16 • August 2016 • Total Food Service • www.totalfood.com
aries across a broad range of backgrounds who influence how, why, and what we eat. All six of the 2016 Leadership Awards recipients - Greg Asbed and Lucas Benitez, John Boyd, Jr., Anna Lappé, Jim McGovern, and Raj Patel will also be participating in the conference. Conference attendees are also invited to the official welcome reception, featuring the winners of the Blended Burger Project, on Sunday, October 16 from 6:00–8:00 P.M. at the James Beard House (167 West 12th Street, NYC). Founding support for this year’s JBF Food Conference was provided by GRACE Communications Foundation, with additional support provided by Alaska Seafood Marketing Institute, the Blended Burger Project and the Mushroom Council, Bon Appétit Management Company, Karen Karp & Partners, Bonterra Organic Vineyards, Good Housekeeping, Fairlife, and the Natural Gourmet Institute*. Founded in 1986, the James Beard Foundation celebrates, nurtures, and honors America’s diverse culinary heritage through programs that educate
and inspire. A cookbook author and teacher with an encyclopedic knowledge about food, the late James Beard was a champion of American cuisine. He helped educate and mentor generations of professional chefs and food enthusiasts, instilling in them the value of wholesome, healthful, and delicious food. Today JBF continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships for culinary students, publications, chef advocacy training, and thought-leader convening. The Foundation also maintains the historic James Beard House in New York City’s Greenwich Village as a “performance space” for visiting chefs. Register early and save. From July 12 – October 2, ticket price is $500, which includes breakfast and lunch both days of the conference. Registrations purchased after October 2 are $600. A package ticket that includes the two-day conference plus a seat at the Leadership Awards dinner on Monday evening is available for $1,000. Visit Eventbrite.com to register, or contact Bowen & Company at 914.231.6180 or jamesbeard@bowenandco.com. For more information, visit jbffoodconference.org and follow #JBFCONF2016 on Twitter. To learn about more of the JBF Impact Programs visit jamesbeard.org/impact-programs. *Current list as of press time.
August 2016 • Total Food Service • www.totalfood.com • 17
INDUSTRY PERSPECTIVE
WITH FRED SAMPSON
Today’s Consumers Get It
I
first became aware of the “consumers’ muscle” about 1965 when a younger lawyer by the name of Ralph Nader wrote his famous book, “Unsafe at Any Speed.” Due to adverse consumer reaction, it ultimately forced General Motors to stop producing the Corvair, a compact car with its engine in the rear. The car’s lousy weight distribution and carelessly designed suspension caused the car to flip over when cornering at high and even moderate speeds. The book is on the list of the All-TIME 100 Best Non-Fiction Books. It also demonstrated what can happen when the consumer makes use of its muscle. This incident gave rise to the need for some method of insuring consumer protection. It was not long before many states and cities started to create some form of consumer protection offices, which in time hired inspectors to respond to consumers’ complaints and enforce consumer protection legislation which was being passed throughout the country. There is, however, an organization that has for years (from 1912, to be exact) focused on advancing marketplace trust—and it is still doing so. That is the Better Business Bureau. But it didn’t have enforcement powers, and is a membership organization. Consumer protection has come a long way in these last 50 years. One of the most effective actions was the requirement that most prepared food products sold in food stores list their calorie count plus other
I believe consumers now understand that in most restaurants the cook staff is paid a higher wage than the waitstaff because of tipping. They also know the kitchen staff ’s pay is sometimes dwarfed by the servers, who receive tips.”
Fred G. Sampson is the retired President Emeritus of the New York State
ingredient information. This action has made the average consumer more aware of what they are buying, and is one of many laws, in this observer’s opinion, that have made this generation’s consumer the best informed and knowledgeable in history. They are not only better informed, but will not hesitate to be heard, both vocally and economically. I’m not limiting this to any age group; it’s all age groups. What is my purpose in referencing the consumer? I’ll explain. It seems that the tipping issue, which came to the public’s attention during the $15 per hour minimum wage matter, has presented many operators with a troubling decision: raise prices and do away with tipping, introduce a mandated tipping policy, or continue with a voluntary tipping policy. I have examined a half-dozen reviews and polls dealing with the tipping question. I believe consumers now understand that in most restaurants the cook staff is paid a higher wage than the waitstaff because of tipping. They also know
18 • August 2016 • Total Food Service • www.totalfood.com
the kitchen staff’s pay is sometimes dwarfed by the servers, who receive tips. It is and will remain that way for the foreseeable future in order for restaurants to continue to be competitive. I have yet to come across any study, poll, or radio or TV discussion group that dealt with this question, when any participant said the tipping policy would be their major consideration in choosing a restaurant. As you know, a few operators have abolished tipping and raised prices. They are in a position whereby their clientele can comfortably afford the increase. Others have found resistance to this policy, and reversed it. For the casual dining segment, though, the vast majority is staying with its present policy, voluntary tipping. That presents another problem: To carefully realign their operating plan in order to maintain future labor costs. They are not only facing a costly minimum wage increase, but are still waiting for the US Labor Department’s final word on the
Restaurant Association. He began working with NYSRA in 1961. Within the next four years the NYSRA more than tripled its membership and expanded from one regional chapter to eight. Sampson played roles in representing restaurants on issues including paid sick leave, minimum wage, liquor laws, a statewide alcohol training program and insurance plans. Comments may be sent to fredgsampson@juno.com
overtime provisions which are due shortly. For many operations this could bring about major changes in scheduling and job descriptions, and costly increases. Metaphorically speaking, your plates will be full. I would not be so bold as to tell you how you should handle the tipping issue. I do think it is not the consumers’ major interest. They are more concerned with food quality, clean surroundings, good service, value, and consistency. I suggest you concentrate on those items, and the tipping situation will take care of itself.
August 2016 • Total Food Service • www.totalfood.com • 19
NEWS
ANNIVERSARIES
Long Island’s Winholt Celebrates 70th Anniversary
T
his year marks the 70th anniversary of Winholt, just the latest accomplishment for the company’s excellent track record. Winholt was founded after World War II as a shopping cart supply company supplying the original supermarkets in the United States. The company has seen strength growth and expansion with the addition of the company’s now Chairman and CEO, Jonathan J. Holtz. Based out of Woodbury, New York with manufacturing in Pennsylvania, Texas, California and China, Winholt is truly a global manufacturer of high quality foodservice, food handling and material handling equipment. Their success relies on many important factors, one of which is the support that Winholt’s associates have given them
over their seventy- year history. By fostering those relationships Winholt can provide their customers with Value Engineered Solution based products and a Supply Chain advantage over other companies. Winholt has created and implemented an industry leading “We Care” program. The mission for the initiative is to put extra emphasis on treating customers, suppliers, associates and the community with respect and being a positive influence. Instead of pushing products on customers that may be higher in price but do not fit their need, Winholt uses their in-house engineering to design around what their customers’ needs are. This can only be done with top-notch employees. “We have people who have been at
Dominick Scarfogliero, President & COO and Jonathan J. Holtz,Chairman & CEO, Winholt
continued on page 22
The Holtz management strategy is unique to manufacturing in that he creates ninety-day business plans for the firm. “In today’s world you cannot sit down and write a two year business plan. You need a flexible business model not a rigid one.” 20 • August 2016 • Total Food Service • www.totalfood.com
Kevin Yates, VP of Sales, Winholt (left) with Marc Fuchs from M. Tucker
August 2016 • Total Food Service • www.totalfood.com • 21
Winholt, from page 20 Winholt for three or four decades and our average tenure is over twelve years,” said Holtz. President and COO Dominick Scarfogilero agrees, saying, “It is our people who make the difference. Winholt has an experienced team and dedicated group of associates that work hard every day to add value to our customers.” Holtz brings a unique background and vision to his position. The Harvard Business School graduate has kept the company on target towards its stated mission to “continuously provide our customers with value engineered solutions based on quality products.” Winholt has to be on top of a changing business world. The Holtz management strategy is unique to manufacturing in that he creates ninety-day business plans for the firm. “In today’s world you cannot
sit down and write a two year business plan. You need a flexible business model not a rigid one.” Holtz’s approach also includes a commitment to transparency to his employees and customers. Winholt sends out a monthly letter from Holtz’s desk outlining how the company is adapting to challenges. In a marketplace increasingly driven by a race to the lowest price, Winholt’s goal is to deliver added value to its customer base. For Winholt the relationship with its customer bases only begins with the sale of its products. That approach has enabled the Long Island firm to serve the foodservice professional for seven decades.
22 • August 2016 • Total Food Service • www.totalfood.com
The Family Business: from 1977, Jon Holtz (right), Irving Holtz (Founder, center) and Mannie Holtz (left)
August 2016 • Total Food Service • www.totalfood.com • 23
RESTAURANT OPERATIONS
WITH KEVIN PAIDER
Nutrition Labels: It’s Time for the Food Industry to Change
I
n May the FDA announced and published the final rules for the new Nutrition Facts label for packaged foods. This law represents the largest substantial change to the nutrition label in over 20 years and the first change since Trans Fats were added in 2006. The new label is based on the most recent scientific information available, including the link between diet and chronic diseases such as obesity and heart disease. It was designed to make it easier for consumers to make better informed food choices. The announcement of the nutrition label law will require the food industry to make changes to their packaging in the upcoming years. Manufacturers will have until July 26, 2018 to comply with the final requirements, and manufacturers with less than $10 million in annual food sales will have an additional year to make the changes. It is important for food service operators to understand the nutrition label requirements, the timing required for implementation, and what the impact to their business in order to move forward and comply with this requirement. Changes to the Label To many the label will not appear different. The “iconic” look of the label remains, but the details have been adjusted. The new changes include: • Increased font size for “Calories,” “servings per container,” and the
Kevin Paider has over 25 years of management experience in the food
“Serving size”. • Bold font for “Calories”, the number of calories, and the “Serving size”. • Vitamin D, and potassium are required on the label. • The footnote has been changed. It reads: “The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.” • New information regarding “Added Sugars”. Scientific data shows that if you consume more than 10 percent of your total daily calories from added sugar it is difficult to meet nutrient needs. Source: www.FDA.gov Items Remaining on the Label The required items that are still on the label include the following: • Total Fat • Saturated Fat • Trans Fat • Cholesterol • Sodium • Carbohydrates • Fiber • Protein • Calcium • Iron Items Removed from the Label There are a few items that have been removed from the label. They include: • “Calories from Fat” was removed because research shows the type of fat is more important than the calorie
24 • August 2016 • Total Food Service • www.totalfood.com
total. • Vitamin A and Vitamin C. It has been determined that American diets have changed since the early 1990’s, and the deficiencies of these vitamins in the general population are rare. These vitamins can still be listed voluntarily on the label. Serving Sizes and Labeling Requirements By law, serving sizes of food and beverages must be based on the amounts that people are actually eating, not what they should be eating. This change has resulted because how much people eat and drink has changed since the serving size requirements were established in 1993. The biggest changes to this can be found regarding items such as ice cream and soda. Past serving sizes for ice cream was ½ cup but now has been switched to 1 cup. Soda serving sizes in the past were 8 ounces and now has been updated to 12 ounces. It has been determined that the package size affects what people eat. So for packages that contain between one and two servings the requirements are for the label to show the package as one serving because people typically consume the entire amount in a single sitting. Examples of this would include a 20 ounce soda or a 15-ounce can of soup where the calories and other nutrients will be labeled as one serving. For certain products that are larger
service industry. He has trained implementation and use of POS and back office software programs, and has opened restaurants as both a manager and trainer. Kevin is currently a Training Manager with ChefTec specializing in on-site trainings, food cost and food safety presentations.
than a single serving but that could be consumed in one sitting or multiple sittings, there must be “dual column” labels to indicate the amount of calories and nutrients on both a “per serving” and “per package” basis. The dual-column labels are designed to make it easier for people to determine how many calories and nutrients they are choosing to consume if they eat or drink the entire contents of the package at one time. Examples would include a 24-ounce bottle of soda or a pint of ice cream. Source: www.FDA.gov The previous label was more than 20 years old and it was time for a change. Companies will now look at the growing trend of consumers wanting to be informed about what they are consuming. The changes for the new Nutrition Facts label are based on updated scientific information, new nutrition and public health research, more recent dietary recommendations from expert groups, and input from the public. Ultimately the changes are official and it is now time to begin the implementation.
DISPENSE SOLUTIONS FOR BEER, WINE & COCKTAILS
FRESHNESS is what’s on tap. Customers want choice today. We understand the importance of delivering reliable, high-quality, yet cost-effective dispensing solutions for beer, wine, and cocktails. Micro Matic thinks long-term when providing solutions and support services to help grow your business. From a single kegerator, to 12 beers on tap, to 100 kegs in a remote location. We will fabricate a custom draft tower to your specifications. Our system designers work with you to provide a beverage experience that’s on point.
NEED A BEER SYSTEM? DRAFT BEER EQUIPMENT DELIVERED IN ONE DAY! Doug Wetmore, Metro New York / New Jersey Sales Rep 610.751.0285 micromatic.com // 866.327.4159
August 2016 • Total Food Service • www.totalfood.com • 25
C-CAP TRADE TALK
WITH JOYCE APPELMAN
C-CAP Alumni Chef Awarded Culinary Exchange Scholarships to Japan and China
C
areers through Culinary Arts Program (C-CAP) Announces The Gohan Society and The Joyce Chen and Helen Chen Foundation Fund Awards to Chef Brother Luck of Colorado Springs—Culinary Exchange Scholarships to Japan and China. With the support of The Gohan Society, C-CAP Arizona Alum Brother Luck, Chef/Owner of Brother Luck Street Eats in Colorado Springs, Colorado, was awarded a two-week scholarship to Japan to explore Japanese culture and cuisine. In addition, he was also awarded the inaugural The Joyce Chen and Helen Chen Foundation Fund Scholarship, extending his cultural experience into China for an additional week. “Japanese and Chinese ingredients inspire my cooking style, I’m excited to have the opportunity to learn authentic cooking techniques and explore the food culture in both countries,” says Brother Luck, a graduate of the C-CAP Arizona program, who previously received a full tuition scholarship from C-CAP to the Art Institute of Arizona. “C-CAP has supported my career since the very beginning, and I am very grateful to C-CAP, The Gohan Society, and The Joyce Chen and Helen Chen Foundation Fund for these special scholarships.” The Gohan Society U.S.-Japan Culinary Exchange Chefs Scholarship Program is a ten-day gastronomic exchange program designed to educate and inspire American chefs on the principles of Japanese cuisine and culture. Brother Luck was selected to represent C-CAP and will travel with
Joyce Appelman, is the National
three U.S. chefs to Tokyo and Ishikawa Prefecture, where they will study Japanese cuisine, learn cooking techniques, and new ingredients from highly skilled Japanese chefs. Saori Kawano launched The Gohan Society in 2005 to foster an understanding of Japanese culture and heritage in the United States through outreach to chefs, culinary arts professionals and others who enjoy Japanese culture and cuisine. The Gohan Society offers master classes for chefs, lectures on Japanese tools and ingredients, workshops for high school students, culinary classes for the public, and scholarships for chefs to study in Japan. “I hope The Gohan Society scholarship will be the first step toward increasing the understanding and use of Japanese ingredients, techniques
C-CAP Arizona Alum Brother Luck, Chef/Owner of Brother Luck Street Eats in Colorado Springs, Colorado
26 • August 2016 • Total Food Service • www.totalfood.com
and products and serve as a catalyst for expansion of that knowledge in the United States,” says Saori Kawano, CCAP Board Member, founder of The Gohan Society and president of Korin Japanese Trading Corporation. “As a CCAP Board member, I am dedicated to promoting the understanding of Japanese cuisine and culture beginning with our students in high school and continuing throughout their entire careers. I am thrilled to be awarding this scholarship to Brother Luck, who is a talented chef from humble beginnings, who has shown a true appreciation for learning more about Japanese culture.” This is the first year that C-CAP and The Joyce Chen and Helen Chen Foundation Fund have partnered together for a scholarship, building on the longtime relationship, as Joyce and Helen Chen have been supporters of C-CAP since the organization was established in New York in 1990. Joyce Chen and C-CAP Founder Richard Grausman shared a mutual enthusiasm and desire to help educate young people in the culinary arts. Over the years, the Chens have donated equipment and ingredients to C-CAP classrooms. Joyce Chen was a Chinese-American chef, restaurateur, author, television personality, and entrepreneur. She was instrumental in introducing and popularizing authentic Chinese cuisine to America - particularly the eastern and northern cuisines of Shanghai and Beijing. The U.S. Postal Service has honored her accomplishments and influence on American cuisine by including her in its Celebrity
Communications Director for CCAP, Careers through Culinary Arts Program in New York, NY. She has been instrumental in opening career opportunities for many young people in the foodservice industry. Email her at joyceappelman@gmail.com
Chef Forever stamp series, released on September 26, 2014, which commemorates five chefs who revolutionized cuisine in the United States — Joyce Chen, Julia Child, James Beard, Edna Lewis, and Felipe Rojas-Lombari. Helen Chen established the fund to preserve her mother’s legacy with scholarships to aspiring culinary students through the auspices of the CCAP program. “I am thrilled to announce that Chef Brother Luck, a C-CAP graduate and recognized chef, will be the first recipient of The Joyce Chen and Helen Chen Foundation Fund travel grant to China this summer where he will have the opportunity to experience, first hand, some of the country’s vast and extraordinary cuisine and culture,” says Helen Chen. “My mother would be so happy and gratified to know that her long- hoped- for wish to support and further culinary education will finally be realized through this scholarship to her beloved China.” The Scholarships cover all travel and housing expenses during his stay in Japan and China. “My career as a chef has taken me further than I’d ever imagined, but there is so much more to achieve,” Says Brother Luck.
continued on page 102
August 2016 • Total Food Service • www.totalfood.com • 27
28 • August 2016 • Total Food Service • www.totalfood.com
August 2016 • Total Food Service • www.totalfood.com • 29
Q&A
EXCLUSIVE FOODSERVICE INTERVIEW
Claus Meyer Danish Culinary Entrepreneur
P
ut simply, Claus Meyer fills needs. He grew up in a protestant family in Nykøbing Falster, Denmark where most of his meals were basic and bland consisting of frozen vegetables, cheap meat and margarine. So after a year in Paris as an au pair boy, Meyer saw a need. That need was to change and subsequently define the food culture of Denmark. With no master plan and no money but a desire to share what he thought Nordic cuisine should be, Claus set out to bring top-notch cuisine to the world. Years later, Claus’ resume reveals a man possessed. He spearheaded the publishing of a Nordic Food Manifesto and opened Noma, the Copenhagen based restaurant that was named the best in the world on multiple occasions. He is also a food activist, having started the Melting Pot Foundation in Denmark to teach inmates cooking skills, a program that has now expanded to La Paz, Bolivia to educate impoverished Bolivians on culinary techniques and nutrition. His latest undertaking is Great Northern Food Hall and Agern Restaurant in Grand Central Terminal, a wide spanning project meant to showcase Nordic Cuisine. We sat down with Claus, with some help from Jens Baake, COO of Meyers USA, to discuss his career path, the new restaurant and the unique way he takes care of his employees.
What inspired you to elevate Nordic cooking as a young man? I was a very romantic, young guy. My parents and I were both eating poorly and after being in France I just felt like Denmark should not be marked by terrible cuisine. For the betterment and positive evolution of my country I knew we could not screw up the food culture. It took almost twenty years to write down and consolidate what I wanted Nordic cuisine to be. What should people think of when they hear “Nordic Cuisine”? I come from a country where we really forgot our roots. In late 1800s we had 2,500 dairies and 3,000 breweries. One hundred years later we had eight dairies and seven breweries. We have seen the consequences of a homogenized and monopolistic production system. I envision the Nordic food system as love, generosity and health. No argument exists against that. We need to defend a diversity of producers and products. Competition produces great products. We should keep promoting a wide bandwidth of growers and farmers. How do you and your projects represent that food system?
continued on page 32
30 • August 2016 • Total Food Service • www.totalfood.com
Claus Meyer has brought his unique vision to the Grand Central culinary scene (photo by Sasha Gitin)
In today's economic market, value, credibility and reliability are critical when deciding who to buy seafood from for your customers. That's why Fisherman's Pride is the #1 source for frozen Calamari and a large selection of other seafood products including Cleaned Calamari, Calamari Steaks, IQF Calamari Rings, Breaded Calamari Products (Fries, Rings, Rings & Tentacles), Clams (Vietnam White & Chinese Hardshell), Cuttlefish, Octopus, made to order fresh gourmet salad (Calamari, Octopus & Mixed Seafood), Mussels (Halfshell, Wholeshell & Meat), Tilapia, Swai, Flounder and Scungilli ( Frozen & Canned). Our years of experience and strict quality guidelines ensure you get incomparable value, variety and service from all of our products. Call Fisherman's Pride today..the right choice, every time.
August 2016 • Total Food Service • www.totalfood.com • 31
Q&A Claus Meyer, from page 30
For example, we have started making our own vinegar. The only Danish vinegar was made out of beets and white sugar and it tasted like nothing. You could buy it for fifteen cents a liter. So we saw that gap and looked for a way to make vinegar that represents the Danish culture. We settled on apples, which Denmark has an abundance of in the summers. We have more than seven hundred varieties in Denmark. So we started aging vinegar in barrels and now our apple vinegar has been a signature flavor in Noma’s kitchen since 2003. We wanted it to be uniquely Danish. In Spain it is sherry vinegar, in Italy it is Modena Balsamic vinegar and in Japan it is rice vinegar. Now Denmark has apple vinegar.
Why did you decide to bring Nordic food to New York City? I feel like New York picked me. I was not fighting to get here or looking for opportunities but the chance came up to rent the entire space and my entire family supported the idea of taking that chance, so I did. Was the restaurant modeled after a Nordic aesthetic? Yes. I am in a fortunate situation. My wife is a designer so she planned everything for the interior. I really trust her taste and I think she has done a great job. You have a lot on your plate. To what extent are you involved in decisions at Agern and the Food Hall?
continued on page 34
An interior view of Claus Meyer’s Agern (photo by Evan Sung)
BREWED TO PERFECTION Offer your guests the true taste of summer with the flagship brew of the Roscoe NY Beer Co — the Trout Town American Amber Ale. It pours a beautiful light copper amber color with a nice white foamy head with nice toasted notes and a subtle citrus hop finish that is not overly bitter. It’s the perfect ale that compliments the freshness of summer.
Visit us online or email inquiries@roscoebeercompany.com for more about us! OUR LINE UP Trout Town™ American Amber Ale Trout Town™ Rainbow Red Ale Trout Town™ Brown Ale
Trout Town™ Eagle IPA Trout Town™ Two Rivers Rye Trout Town™ Whitetail Pale Ale
145 Rockland Rd., Roscoe NY | 607.290.5002 | RoscoeBeerCompany.com 32 • August 2016 • Total Food Service • www.totalfood.com
August 2016 • Total Food Service • www.totalfood.com • 33
Q&A Claus Meyer, from page 32
I am very much interested in the food, I taste everything and approve all of the food items. It has been my dream to have a food hall and now that I have one I want it to be perfect. However now what I am doing is we have a team of extremely strong chefs and we want them to be the ones developing the menu and making decisions for the restaurant.
meat based and one vegetarian. The focus is on seasonal, local dishes. We source probably ninety percent of our produce and meat from within one hundred and fifty miles of the restaurant. The menu will change with the seasons and be focused on what is available. Is the wine and beer program similarly focused? Yes, we have many great local
Is it difficult to relinquish control of something you started? I love the details, down to every last thing. I hate that about myself and I love it. I am a perfectionist, but I can’t be here looking over everything for ten years. There will always be a dialogue between myself and the chefs but eventually they will have total control. It seems important to you to pass things along to future generations and your employees. Could you talk about that? When you work on projects, you get very close to them and want to hold on to them. One part of me says I want to hold on to everything I have ever done, but that is not possible. I’ve handed projects over to trusted partners and it feels right. From my perspective, there is a bigger picture than just owning a restaurant or a business. I do things for the purpose of sharing them. At the end of the day it is not important that I own it. How do you build your teams at restaurants like Agern? I don’t believe in a hierarchical organization where I preserve power. I believe in delegating, which is why I can juggle so many projects at once. I have people I trust, like Chef Gunnar Gislason. What is the focus of Agern’s menu? There are two tasting menus, one 34 • August 2016 • Total Food Service • www.totalfood.com
beers and ciders and our wine list is one hundred percent American. We wanted to keep it in line with the menu. The program is extensive, it covers every type of wine from all over the United States. It was important to us that if we stuck with American wines that we offer people a wide variety. Agern is one of the most prominent restaurants in New York to elimi-
nate the tipping model of wages. Could you speak about that? I am going to hand this question off to the COO of Meyers USA, Jens Baake, who can answer this better than I can. Jens: Eliminating tipping and going to a living wage is only part of the value system of our company. Any position on the property from
continued on page 36
August 2016 • Total Food Service • www.totalfood.com • 35
Q&A Claus Meyer, from page 34 dishwashers on up earn a minimum total compensation of fifteen dollars an hour. We also have a benefit package where all employees can qualify for paid maternity/paternity leave and free medical coverage. Starting in year 2, our employees also get twenty-five paid time off (PTO) days. We established a 401k program where we match 100% up to 6% of income. Besides promoting team work, the “no tipping policy” is just one part of what we feel is a very competitive wage and benefit package. Reporting by Andrew Watson.
A sampling of cuisine from Agern: Cod with potatoes, fennel, and nasturtium (photo by Evan Sung)
36 • August 2016 • Total Food Service • www.totalfood.com
August 2016 • Total Food Service • www.totalfood.com • 37
NEWS
PARTNERSHIP
Total Food Service And Strategic Funding Team To Debut New Wholesaler Financing Program
T
otal Food Service (TFS) announced late last month that it is entering the small business and supplier finance market. The regions leading media outlet for the food service industry is teaming up with Strategic Funding to work with suppliers and wholesalers seeking to control their accounts receivable and give their customers additional liquidity. In addition, TFS will work as a direct conduit for restaurants and other small businesses seeking financing. Both programs are designed to give the small business borrowers a break on their loans, helping them to stay in terms with their suppliers and giving them working capital to improve, market and grow their businesses. Under the terms of the new deal, suppliers and wholesalers referred by TFS, will receive lower rates on financing that Strategic Funding provides to their small business customers. This same discount will be given to restaurants and other small businesses who apply directly through the TFS website or call the dedicated customer care number. “We are focused on innovation and addressing our customers’ specific needs,” said David Sederholt, COO of Strategic Funding and a 30
We are focused on innovation and addressing our customers’ specific needs,” said David Sederholt, COO of Strategic Funding and a 30 year veteran of the restaurant business. “This is a tremendous opportunity to bring together two great companies.” year veteran of the restaurant business. “This is a tremendous opportunity to bring together two great companies. At Strategic Funding, we focus on the human needs of owning a small business and those who supply them. We care and deliver exceptional customer service, which is at the center of everything we do. Now, in working with Total Food Service, we can creatively help suppliers and wholesalers to address the financing needs of their valued customers, reduce overdue
38 • August 2016 • Total Food Service • www.totalfood.com
accounts receivable, improving their buying power and earning additional revenue.” According to the companies, borrowers applying through the TFS program will receive discounts of 10 – 20% on the cost of their financing depending on credit quality. Suppliers are passing these savings to their end customer as a benefit of doing business with their company. “A win, win, win for everyone,” said Sederholt. Fred Klashman, the CEO and Pub-
lisher of Total Food Service stated that; “The new partnership between Total Food Service and Strategic Funding comes at a time when banks are unable or unwilling to provide these businesses with access to capital. Alternative finance is accessible, but expensive and many small businesses need more favorable rates – now they can get it through our joint program.” Designed to meet a pressing need, “the Strategic Funding TFS partnership helps both suppliers and restaurants. There is no growth without access to capital and we are doing it in a very targeted way,” Klashman continued. “We are proud to partner with one of the most reputable companies.” The programs offer borrowers between $10,000 and $2,000,000 and can be accessed on http://totalfoodsupplierfinance.com For the past 26 years, TFS-TOTAL FOOD SERVICE has delivered a package of news and information to the Tri-State restaurant and foodservice professional. The publication and its website (totalfood.com) and digital edition have long been know as the B2B voice of Metro New York City’s restaurant and foodservice industries.
August 2016 • Total Food Service • www.totalfood.com • 39
SCOOP
INSIDER NEWS FROM METRO NEW YORK’S FOODSERVICE SCENE
A quinoa summer squash salad option from the Meatball Shop in NYC.
NYC’S Meatball Shop Adds Veggies To Menu Scoop says it may be called The Meatball Shop, but if chef Daniel Holzman had his way, the popular fast-casual chain would be known for its vegetable dishes, too. “Not to be a bragger, but I think we have an amazing selection of delicious vegetables and I think our value is really extraordinary,” Holzman said. “If the gimmick of The Meatball Shop wasn’t the meatballs, and it was just a restaurant, I think we would be known for our vegetables first.” The
restaurant is making some changes on its menu at all six NYC locations that bring a greater focus to its veggies, too. For the past six months, The Meatball Shop has been working on a menu overhaul that launched last month that adds a new section alongside the popular beef, pork and chicken balls and its daily greens, roast veggies and market salad sides. The “Sink Veggies” will rotate seasonally and are divided into legumes, grains, raw and cooked. Currently on the new menu
40 • August 2016 • Total Food Service • www.totalfood.com
are a spicy and crunchy chickpea salad for the legume; a quinoa summer squash salad for grains; a golden beet and fennel salad for raw; and pickled mushrooms cooked. Holzman said it felt like it was time to add something new to the food menu. “We change the beverage menu three times a year, but the food menu has been really static. The beef meatballs haven’t changed in six years,” Holzman said. “Every time we change the beverage menu, we should be bringing something to the food menu to be a little more fun.” The additions also come at a time when a wave of NYC restaurants like Nix, Little Park, Narcissa, Semilla and Take Root are known for their “vegetable-forward” menus. And even though most customers naturally associate The Meatball Shop with its meatballs, its vegetable dishes sell just as well. “From a financial perspective, the meatballs are the core of our business, but we sell a lot of veggies,” Holzman said. “The vegetables are what I really find to be the area where I get to be creative, and we get to cook food that still excites me.” As the chain continues to expand it’s planning
to open its seventh NYC restaurant this fall in Hell’s Kitchen and it has looked to farms that can keep up with its growth. It recently started a new relationship with the Brooklyn-based Gotham Greens, which has several rooftop greenhouse facilities in the city. “We take so much care into the sourcing of our ingredients,” Holzman said. “When you find a good, local vegetable farmer, you can stick with them for a long time.”
One of China’s Best Roast Duck Restaurants Set For NYC Debut
Scoop sees that a critically acclaimed roast duck restaurant from Beijing will soon be opening its first U.S. location near Bryant Park.
Beijing-based Da Dong, run by chef Dong Zhenxiang, signed a lease for two stories, two outdoor terraces, and nearly 13,000-square-feet of space at 3 Bryant Park. Asking rent for the space was $2.3 million per year, though it’s unclear what Da Dong will pay. It will be in the same building as the new Midtown Whole Foods, jewelry chain Pandora and the offices of MetLife. The New York outpost of Da Dong will be upscale like the original locations in China, where Dong’s version of Beijing’s most famous dish frequently ranks as one of the best. He claims his duck is less fatty than the typical roast duck while still maintaining the dish’s signature crispy skin, juicy meat, and smoky taste. But like many a hot chef here in New York, Dong has also expanded into fast food in China. One Beijing location offers more affordable dishes like a roast duck burger and a truffle spaghetti.
Design Your Own Magnum Ice Cream Bar at NYC PopUp Scoop says aren’t we always looking for fun things to do close
custom Magnum Ice Cream Bars? The Soho store opened at the end of April and ice cream bars cost $7.
Kellogg’s Teams With Tosi To Re-Invigorate Brand In Manhattan Customized Magnum Ice Cream Bars
to home and we just came across something that’s been going on for a few months now. In NYC, there are lots of fun and interesting food experiences out there. We have a bunch of excellent food halls; markets and you can dine on just about any kind of cuisine. Some of these options can even be a bit odd and/ or unique. Scoop just came across a fun thing to do in NYC involving Magnum for a limited time. Magnum has opened a pop-up store in Soho where visitors can design their very own ice cream bar! Magnum has personalized ice cream bars that can be made into over “200,000 possibilities.” You can also choose from toppings like rose petals, Himalayan sea salt, and more. What would the price be for one of these
Scoop says eating breakfast cereal as a kid was simple: you poured the Rice Krispies, then the milk and then you sprinkled in the green tea powder with your little eight-year-
old fingers. If you didn’t, there’s a new cafe in Manhattan that does do that. Called “Kellogg’s NYC,” it’s a product of the breakfast food giant and chefs/restaurateurs from fine dining backgrounds. The result is breakfast cereals prepared with all manner of fancy ingredients. All of the cereal
continued on page 42
The cereal-dispensing cabinets at Kellogg’s NYC.
August 2016 • Total Food Service • www.totalfood.com • 41
Scoop, from page 41 dishes (or bowls, more accurately) were created by Christina Tosi, the owner and head chef of Momofuku Milk Bar. Tosi was brought onboard for her experience with mixing in cereal as pastry ingredients (cornflakes are a key part of Milk Bar’s trademark cereal milk). “At Milk Bar I think of cereal as an ingredient,” Tosi said. “Here, it’s the canvas and the star.” And the recipes are all about spicing up Kellogg’s ce-
real, from Corn Pops with blueberry jam, to Rice Krispies with green tea powder and strawberries, to MiniWheats with raspberries and ground coffee. And she doesn’t forget milk. What’s even odder is how you actually get your food. You order at the counter and receive a buzzer in the typical fashion, but once your cereal has been prepared, your buzzer will direct you to a numbered cabinet. You open your cubby, and your ce-
real is magically there, along with some sort of prize. Usually that prize will be a bouncy ball or mood ring, just like what you’d get at the bottom of a cereal box. But there are rare instances of receiving concert tickets or even Hamilton tickets. “You don’t often eat cereal out of the home,” said Anthony Rudolf, the owner of the Journee center for restaurant professionals who co-designed Kellogg’s NYC. “We wanted
to capture that comfort and home feel.” That’s why the cereal-dispensing cabinets look like small pantries and the whole space is reminiscent of a kitchen. Rudolf also wanted the restaurant to appeal to both tourists and New Yorkers, which is why it’s nestled off the northern edge of Times Square on 48th Street and Broadway. This makes it accessible to both Times Square tourists and New Yorkers who avoid Times Square like the plague. Bear in mind it’s easy to miss, since that home kitchen aesthetic eschews the use of bright neon signs. At $7.50 for a regular size bowl, the price is heftier than one might expect for cereal. But each dish can have ice cream sub in for milk, which makes for a good cereal sundae.
New Bridgeport Restaurant Doubles As Classroom
Bridgeport’s Meatball Heaven
Scoop notes a new dining option in Bridgeport is much more than just a restaurant; it also serves as a living classroom for kids who need a helping hand. Meatball Heaven opened last month and can be found at the Arcade Mall in downtown Bridgeport. Nearly all of its workers are considered at-risk youth from the Department of Children and Families.
continued on page 44 42 • August 2016 • Total Food Service • www.totalfood.com
August 2016 • Total Food Service • www.totalfood.com • 43
Scoop, from page 42
Staten Island Yankees And Taste NY Look to Showcase Local Fare
The Staten Island Yankees have teamed with Taste NY at Richmond County Bank ballpark
Scoop says New York businesses are getting the home field advantage in five minor league ballparks around the state. The quintet, including the Staten Island Yankees, are making a major commitment under the “Taste NY” program to serve locally-produced stadium food and beer. Visitors to Richmond County Bank ballpark can chow down on
a Sabrett’s hot dog or knock back a beer from the Flagship Brewing Co. located just a short walk from the stadium. “When New Yorkers buy New York products from New York businesses, the home team wins every time,” Gov. Cuomo said. “We are partnering with local baseball stadiums to expose even more New Yorkers to these great Empire State products.” Joining the Staten Island Yankees are the Batavia Muckdogs, Auburn Doubledays, Rochester Red Wings and the Tri-City ValleyCats, who actually signed up before last season. The stadiums attract an estimated 820,000 baseball season guests who can now look forward to New York State hot dogs, hamburgers and beers.
Romance Novel Model Is Looking On Upper West Side Scoop hears that Miss Romance is back with more wine and roses. Cindy Guyer, the blond beauty who has graced the cover of more than 400 romance novels, is opening a restaurant on the Upper West Side. Guyer’s is taking over the space where Wine and Roses used to be. That popular wine bar shut down after the co-owners clashed with Guyer and other investors. Now Guyer is taking over with a restaurant that she says is inspired by her southern upbringing and family recipes. The name pays tribute to her late father, “who believed her natural warmth and charm makes her the perfect restaurateur and hostess.” The 1,000 square foot Guyer’s, slated to open later this month, will seat 60 in the main dining room and 16 at the bar.
44 • August 2016 • Total Food Service • www.totalfood.com
August 2016 • Total Food Service • www.totalfood.com • 45
COFFEE PROFITS
WITH DAVID MENDEZ
What’s So Hot, About Cold Brew Coffee?
T
his summer it seems like, everywhere you go, you see cold brew coffee. You walk past your national donut or coffee shop retailer, you see cold brew. You go to your local grocery store, and you see SKU’s of cold brew coffee bottles. And if you’re really paying attention, then there’s even a shot that you’ve seen NITRO COLD BREW COFFEE. Everyone asks me; “What is cold brew coffee?”, or better yet, “What is Nitro Cold Brew Coffee?” And why is it becoming so popular!? Cold brew coffee is simply a recipe of ground coffee steeped in cold wa-
ter for 12-24 hours. At no time does hot water touch the coffee grounds. Once the desired Total Dissolved Solids (TDS) is achieved, you remove the coffee grounds. This process yields a coffee that has less acidity and 33% higher caffeine content. As you may have guessed, cold brew coffee is used as an iced coffee. Retailers have created the environment for these products to grow rapidly because many have ruined the iced category over the past several years by using old, bitter tasting brewed coffee as the base for their iced coffees. Even worse, many have used coffee extracts to make their iced
46 • August 2016 • Total Food Service • www.totalfood.com
coffees. We are in the coffee “Third Wave” or arguably 4th Wave which has put an emphasis on specialty coffee, and precise brewing styles for hot coffees and espresso, so it’s only natural for this to turn to the iced coffee category with unique brewing methods. Since our palettes have become more refined over the past two decades, a better iced coffee product was an organic fit. Just as consumers are chilling out with their cold brew coffees, BAM!! They’re introduced to Nitro Cold Brew Coffee! So, what is Nitro Cold Brew Coffee? It’s cold brewed coffee
David W. Mendez is a 4th-gen coffee professional for WB Law Coffee Co. (www.LawCoffee.com). Focusing on sales & marketing for Mid-Atlantic foodservice accounts, his expertise in coffee from seed to cup has helped develop, implement and maintain thousands of coffee & espresso programs.
filled into containers, mainly Cornelius kegs. Through a time consuming process of vacuuming out the oxygen and infusing the containers with ni-
continued on page 106
August 2016 • Total Food Service • www.totalfood.com • 47
FIORITO ON INSURANCE
Voluntary Benefits: The Missing Ingredient In Protecting Your Bottom Line
Y
our restaurant’s most valuable assets are your employees. And your largest expense? Most likely also your employees. Employers are working hard to manage rising health care costs. Offering voluntary benefit solutions is a win-win strategy for employers and their employees for a number of reasons. A customized voluntary benefits program offers employees the choice they want and helps them close coverage gaps, without impacting your bottom line. Historically, ancillary benefits have provided companies with a cost-effective and personalized suite of products, but in today’s environment where employees and their families are likely to incur more out-of-pocket expenses, voluntary benefits serve as a means to empower the employee. Some traditional advantages of voluntary benefits seem more obvious, such as the following: • Protecting the financial health, wellness and security of your employees; • Adding benefits to your employee benefits program without adding to your costs; • Helping you address the rising costs of major medical health insurance;
•
Attracting and retain quality employees.
top
However, did you know that voluntary benefits also reduce costly workers’ compensation claims for your restaurant? Risks come in many forms, on and off the job. Employees will often make workers’ compensation claims for injuries incurred outside of work. Voluntary accident insurance reduces inappropriate workers’ compensation claims. In fact, according to the Aflac Workers’ Compensation Report, 40% of companies successfully reduced workers’ compensation claims with accident insurance, a type of voluntary benefit offering. Your employees rely on their paycheck. Often times, they will return to work before they’re fully recovered, which can lead to re-injury. Voluntary disability insurance gives employees the financial support needed to make a full recovery. The Aflac report also concluded that 36% of companies reduced workers’ compensation claims with disability insurance. Voluntary Benefits also help maintain optimum productivity:
48 • August 2016 • Total Food Service • www.totalfood.com
•
•
Financially stressed employees have difficulty focusing. Financial wellness programs help your employees relieve stress and stay productive. Remember, your restaurant depends on excellent service. Do what you can to reduce unnecessary stress of your employees. 70% of doctors’ visits can be handled over the phone 1. Employees are missing work to visit a doctor when there’s a better way to meet their needs for non-urgent care. Telemedicine keeps employees on the job with easy, 24/7 access to medical help.
Robert Fiorito serves as Vice President, HUB International Northeast., where he specializes in providing insurance brokerage services to the restaurant industry. As a 20-year veteran and former restaurateur himself, Bob has worked with a wide array of restaurant and food service businesses, ranging from fast-food chains to upscale, “white tablecloth” dining establishments.
Most employers, restaurants included, realize the importance of securing the loyalty and retention of existing employees, improving productivity and remaining competitive. A comprehensive voluntary benefits program can help with the above, while also diminishing the financial burden of workers’ compensation claims – at no additional cost to you. [1] American Medical Association cited in “New Medical Cost Savings Program: Telemedicine Means Great Discounts”, Employee Benefit Adviser
For more information, please visit www.hubfiorito.com. For more i nformation on HUB’s Employee Benefits practice, please visit www.hubemployeebenefits.com
Contact your insurance broker for an assessment of your current benefits strategy and for a customized list of voluntary benefits that can be of great advantage to your restaurant, your employees and your bottom line.
August 2016 • Total Food Service • www.totalfood.com • 49
EYE
METRO NEW YORK’S FOODSERVICE EVENT COVERAGE
Hamptons and NYC Restaurants Shine at Dan’s Taste of Summer
L
ast month, Fairview Farm at Mecox in Bridgehampton, New York held two of the marquee events of the summer. They are two events in a four-part summer series hosted by Dan’s Papers, a staple in the Hamptons for over fifty years. The series is called Dan’s Taste of Summer and is composed of culinary competitions, food and wine tastings and much more. For more information on the events check out our interview with Dan’s Papers CEO Eric Feil. Grillhampton Pits NYC versus The Hamptons Friday night was Grillhampton cohosted by Travel Channel Host Adam Richman. The event drew over 1500 guests and pitted eight of the best chefs in New York City against eight of the best in the Hamptons. Guests could taste signatures from all competitors throughout the night and cast their vote. A celebrity panel of judges including David Burke, Pat Lafrieda and Josh Capon also cast their votes. “What’s better than this? My whole life
is about food so to be out here grilling, dancing and having a good time at a beautiful venue is the best,” said Capon when asked why he wanted to judge Grillhampton. The most popular station of the night was run by Black Tap Craft Burgers & Beer and Chef/Owner Joe Isidori. The popular shop serving burgers and outlandish milkshakes with locations in Soho and the meatpacking district dished out Kobe Beef burgers that had guests waiting in lines throughout the night. Also immensely popular was Arthur Wolf’s offerings from his restaurant, Smoking’ Wolf BBQ and more! Arthur served up top-notch spare ribs, part of a winning formula for Team Hamptons who beat out Team NYC. All sixteen competitors had great showings in front of a massive crowd of foodies. The crowd was buzzing from great food but also at the sight of former New York Giant Michael Strahan. The event was bolstered by sponsor Farrell Building Company as well as Pat Lafrieda Meat Purveyors. Also
The VIP tent at Dan’s Taste of Two Forks
50 • August 2016 • Total Food Service • www.totalfood.com
The Celebrity Judge Panel
sponsoring the event were Porsche of Southampton and Hampton Watercraft and Marine, both of whom had displays where guests could sit in a Porsche and a Boston Whaler. Taste of Two Forks Showcases the Best of the Best On Saturday night was Dan’s Taste of Two Forks, the signature event that showcases thirty of the best food and wine restaurants and producers in the Hamptons. The event sold out well in advance as guests had clearly been looking forward to the event all summer. This was hosted by Food Network personality, Iron Chef and author (as well as our January cover story) Alex Guarnaschelli and Katie Lee of Food Network’s The Kitchen and Beach Bites with Katie. “I’ve been involved in this event for a few years. I’ve attended as a guest and I am loving hosting it! What is better than local wine and local ingredients on a family farm by the water?” Guarnaschelli said she loves to stay connected to the chef community in the Hamp-
tons. One of her favorites was the burger from Shake Shack which was a crowd favorite as well. Other favorites from the night included Pete Ambroses’ Endless Summer Catering as well as Service Station Kitchen & Drink in Easthampton. Both drew long lines for their delicious offerings. Live music and dancing accompanied both events where all guests in attendance seemed thrilled with the event and its offerings. Many stayed until the very end of the event and attendance numbers were quite strong overall. Next up was Dan’s Clambake MTK at Gurney’s in Montauk. It was hosted by Chef and Judge on Food Network’s Chopped Marc Murphy as well as host of Cooking Channel shows Eden Eats and Log on, Eden Grinshpan. The event is an oceanfront food and drink fest celebrating coastal cuisine by chefs from the Hamptons and New York City with an after party hosted by Bravo television star Ryan Serhant. Reporting by Andrew Watson.
Alex Guarnaschelli signing copies of her new book
August 2016 • Total Food Service • www.totalfood.com • 51
NEWS
PEST CONTROL
Combating One Of The Restaurant Industries Most Resilient Pests By Hope Bowman, Technical Specialist, Western Pest Services
A
s a restaurant owner or manager, your top priority is making sure your patrons have a positive experience. While the food and drinks may be top notch, one thing that’s sure to ruin a meal out is a pest sighting – particularly cockroaches. Cockroaches are one of the most highly adaptable, resilient pests on earth tracing back 400 million years and pre-dating dinosaurs. With more than 70 types of cockroaches in the United States, there is ample opportunity for them to make their way into your establishment. American, Oriental and German cockroaches are the species most commonly found in the metro New York area. Restaurants provide food, water and shelter – everything cockroaches need to thrive. Once inside, these pests pose a threat to your customers’ experience, your reputation and your health score. They carry an average of 25 different bacteria that can be spread into food and cause illnesses such as Salmonella and E coli. Unfortunately, once you see a cockroach in your restaurant, it is likely there are many more behind the scenes. Cockroaches reproduce rapidly and are resistant to many pest control treatments, particularly doit-yourself methods. They are also quite the travelers, covering up to three miles an hour, meaning they can quickly spread bacteria and disease. For these reasons, it’s important to work with your pest management professional to address current issues
and develop protocols to help prevent future issues before they start. A pest management professional can first and foremost help you correctly identify the species. Since different species require different treatments, this is your first step to successfully removing cockroaches from your restaurant. A professional can also help you uncover the source of infestation and determine how they made it into your establishment in the first place, and recommend corrective actions to solve the issue. Here are some measures you can proactively implement to help keep cockroaches away from your restaurant: • Cockroaches have small, flat bodies that allow them to squeeze through openings as small as one sixteenth of an inch, so locate and seal gaps in doorways or cracks and crevices in walls. • Make sure all trash is kept in lined trashcans with tightly secured lids. Trash should be taken out regularly so the rotting food does not attract pests. Also, dumpsters should be located as far away from the building as possible. • Immediately clean up any spilled food or drinks. Food crumbs under the tables and sugary drinks at the bar are an open invitation to cockroaches. • Inspect all incoming food deliveries. This is a common way for
52 • August 2016 • Total Food Service • www.totalfood.com
cockroaches to make their way inside. If the facility that packaged the food had a cockroach infestation, the shipments may be infested as well. • Monitor for sinks with leaking faucets, clogged drains and other water sources and eliminate any standing water. • Keep shrubbery and vegetation at least two feet away from your building exterior to help keep cockroaches off of the building itself. • Inform your employees about your pest management efforts. Teamwork between the restaurant staff and pest management professional is essential for achieving effective results. These measures should be implemented as part of an Integrated Pest
Management plan that focuses on sanitation, exclusion and mechanical methods as well as ongoing inspection and monitoring to help prevent and resolve pest issues. Since cockroaches multiply at a rapid rate, it’s important they never make themselves at home in your restaurant. With the help of a pest control professional, your staff and these recommended prevention methods, you can help protect your customers and your reputation. Hope Bowman is a Technical Specialist and Board-Certified Entomologist with Western Pest Services, a New Jersey-based pest management company serving businesses and homeowners in major Northeastern markets. Learn more about Western by visiting www. westernpest.com.
August 2016 • Total Food Service • www.totalfood.com • 53
ASK ANDREW
1. What are your goals for the new partnership with HX: The Hotel Experience – Rooms to Restaurants? The Alliance is thrilled to be partnering with HX: The Hotel Experience, the largest hospitality trade show in North America for hotel and restaurant owners, executives and chefs, taking place right here at NYC’s Javits Center. Through curating the content for the foodservice segment of the show, we will showcase the talent and expertise of our diverse industry and create an arena for peer-to-peer sharing. Our sessions for HX: ONSTAGE-RESTAURANT, the show’s on floor center for foodservice education, will provide a platform for some of the industry’s most influential names to delve deep into topics like employment law, technology and other valuable hospitality industry insights. For HX: COOKS chef demos, we will provide an opportunity to witness from renowned chefs and mixologists, the creativity and dedication that’s involved in their craft and encourage the revelation of some of their secrets! It’s our intention to cultivate
FROM THE NYC HOSPITALITY ALLIANCE
an immersive learning experience that promotes the vitality of our industry. It really shouldn’t be missed by anyone working within the hospitality industry. The Alliance and HX will extend complimentary tickets to our members to join us at the show on November 13th-15th via our website theNYCalliance.org. Be sure to stop by the NYC Hospitality Alliance Member Lounge on the show floor to say “Hi”. 2. What are your thoughts on the new law to fine NYC businesses for leaving doors and windows open while air condition is on? It’s important for business owners to know that the law is now in effect and those that do not comply are subject to fines by the Department of Consumer Affairs. The Alliance was successful at advocating to ensure that openings leading to permitted sidewalk cafés are allowed. But we are deeply concerned by the overly aggressive interpretation of this law. It will be damaging to restaurants that offer a semi al-fresco dining experience via open French
54 • August 2016 • Total Food Service • www.totalfood.com
doors, and the like, where customers can enjoy the fresh air and a nice breeze while dining inside of a restaurant. It will harm the guest’s dining experience. While we encourage all businesses to reduce energy consumption this law was clearly intended to reduce energy usage by businesses when the opening of doors and windows is incidental to their business and not when it is an important aspect to the business’ operations and customer experience. The Alliance has expressed our concerns to Mayor de Blasio’s administration. The City Council member who sponsored the bill even submitted a letter stating that the intention of this law is being misinterpreted. The Alliance will continue with our efforts to amend this prohibition. In the meantime, if you operate a restaurant or bar that has been issued a violation, you may want to consider challenging it in court. 3. Related Proprietaries recently announced their line-up of restaurants for the new Hudson Yards. What’s your vision for
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.
the impact it will have on the city’s restaurant scene? From being the largest real estate development in NYC since Rockefeller Center, to the vast array of amenities it will provide, there is no doubt that Hudson Yards will change the landscape of the far West Side of Manhattan. It’s not surprising that restaurants have received so much consideration in this project, given the pivotal role they play in the social aspect of people’s lives and since they are a driving economic force. A development like Hudson Yards is a great example of how a booming restaurant scene is an essential pillar of a successful neighborhood.
August 2016 • Total Food Service • www.totalfood.com • 55
56 • August 2016 • Total Food Service • www.totalfood.com
August 2016 • Total Food Service • www.totalfood.com • 57
FOOD SAFETY
WITH FRANCINE SHAW
Is Your Food Traveling To You Safely?
A
s I stood in the TSA security line at one of our nation’s airports, I noticed that the person in line behind me had what appeared to be a restaurant food delivery. The items that were being delivered were packaged in bags from a well-known “box store” (which is not an approved food source for restaurant sales), and food products were cascading out of the bags onto the filthy airport conveyor belt. Granted, as a food safety expert, I’m more observant about these things than the average individual, but everyone around me could see raw vegetables, as well as refrigerated and frozen food products, falling onto the grimy conveyor belt to pass through security. In the process, the foods were being introduced to a variety of contaminants. As I watched, horrified, I wondered if anyone would bother to take the temperature of the cold items when they arrived at their final destination. I could clearly see that the “cold food” products were not being properly refrigerated in transit. The deliveries were being transported in regular grocery bags, not coolers, and there was no way to tell how long the cold food had been in the temperature danger zone of 41°F 135°F. On this particular day, it was over 90°F outside and quite warm inside the airport. I could see condensation beading on the outside of all of the refrigerated/frozen contain-
Francine L. Shaw, CP-FS.FMP, is President of Food Safety Training
When the restaurant received this delivery, would someone wash the raw vegetables appropriately to rid of the dangerous bacteria they most certainly picked up during their unsanitary transport? ers, demonstrating that the items were thawing in the warm air. Would the restaurant refreeze the thawed foods, after they had been in the temperature danger zone? If so, that would be a food safety nightmare of catastrophic proportions. When the restaurant received this delivery, would someone wash the raw vegetables appropriately to rid of the dangerous bacteria they most certainly picked up during their unsanitary transport? Unfortunately, I see improper food handling and delivery all the time. People often use dirty transport carts to transfer products from one area to another. In some instances, the same cart that’s used to transport food is also used to haul garbage to the dumpster! Occasionally, deliveries are made at “inconvenient times,” and the food service staff may be too busy to put the items away immediately. In those instances, cold products re-
58 • August 2016 • Total Food Service • www.totalfood.com
main in hallways, parking lots, and unrefrigerated stockrooms, allowing perishable foods to venture into the temperature danger zone – sometimes for extended periods of time. Safely transporting and storing food products is tremendously important and cannot be overlooked. Allowing products to be transported in dirty carts or left unattended in hallways, parking lots, or other unprotected areas also leaves the stock exposed to food defense issues. Food defense is the prevention of the intentional contamination of food. In situations such as these, anyone has access to the stock, and could easily sabotage it. Being careless with food – putting it on dirty conveyor belts, in filthy transport carts, left unattended or in a sunny parking lot – puts those products at increased risk. While the food safety rules and regulations that are in place can seem a burdensome at times, especially when
Solutions, Inc., which offers a robust roster of services, including food safety training, food safety auditing, responsible alcohol service training, writing HACCP plans and more. The Food Safety Training Solutions team has more than100 combined years of industry experience in restaurants, casinos, and convenience stores. The company has helped numerous clients, including McDonald’s, Subway, Marriott, Domino’s, Girl Scouts and Boy Scouts of America, Chipotle Mexican Grill, Dairy Queen, and Omni Hotel and Resorts, prevent foodborne illnesses. Additionally, they work with restaurants of all sizes, schools, medical facilities, convenience stores, hotels and casinos.
staff gets busy or distracted, they’re critically important to follow, all the time, with every item of food. Keeping food safe protects the public, as well as your business. While you might concentrate on implementing food safety protocols in your kitchen, avoiding crosscontamination, washing your hands after touching raw poultry, etc., you must also ensure that the food is traveling to you safely. Confirm that your suppliers and delivery personnel are always adhering to safe practices, and not risking the health of your guests – or the success of your business.
August 2016 • Total Food Service • www.totalfood.com • 59
COUNTRY CLUB INSIDER
PRESENTED BY:
Tom Nevin General Manager ,
at Sleepy Hollow Country Club, Briarcliff Manor, NY
I
n a demanding environment where members “want a club they can be proud of”, Tom Nevin is striving to meet that goal every day at Sleepy Hollow Country Club in Scarborough, New York. Mr. Nevin has managed Clubs all over the East Coast, most recently at Hope Valley Country Club in Durham North Carolina and Trump National Golf Club in Virginia before settling into Sleepy Hollow in March of 2014. Mr. Nevin said “each day gets better” at Sleepy Hollow and looks forward to many more years of meeting the needs of its members. We sat down with Mr. Nevin to ask him a few questions about the evolution and current state of Country Club Dining Tom, how did you first get into the club industry? I was fortunate to have worked for Restaurant Associates right out of col-
lege. I spent six years with Restaurant Associates and worked at five different locations, one of which included the West Side Tennis Club (Forest Hills, New York). After Restaurant Associates I worked for the Waldorf Astoria Hotel as a Catering Sales Manager. In 2000 I began my first day as a Club Manager at Indian Harbor Yacht Club in Greenwich, Connecticut. How has the club industry evolved since you began your career? In a positive way, the members of private clubs expect more from their Club. They expect faster greens, resort style pools, activities for all ages and cuisine that competes with successful restaurants. Could you expand on what the members want out of their club? Rightfully so, they want a club that
they can be proud of. It is my job to know what they would like and then explain what needs to be done to accomplish that objective. What is your approach to recruiting, training and maintaining a great staff? I believe our managers need to be role models and lead by example. I park where our employees park, I help move tables and carry bags. With regards to recruiting I have had great success finding people through colleagues. I am always open to looking at candidates from the Hotel and Catering world because I worked in those industries before coming to clubs. Training employees is a never ending process. If we as managers enable low energy employees to stay with us then the high energy employees either
Tom Nevin
leave or become low energy themselves. Do you have any examples of high energy or active staff at Sleepy Hollow? One of our servers offered a guest an hors d’oeuvre but she declined because she was allergic to one of the ingredients. The server asked the guest if she was allergic to any other items. The server then went in to the kitchen and had a cook prepare a plate of hors d’oeuvres that the guest could eat safely. This was all done without the guest asking for it. I take stories like these and repeat them to each staff member that we have. Eventually I have a Team that is eager to be the next “story” at Sleepy Hollow. What is your sales pitch to selling special events at Sleepy Hollow? We are lucky at Sleepy Hollow. It is one of the most spectacular locations
Sleepy Hollow Country Club’s clubhouse was built as a Vanderbilt mansion in 1911.
60 • August 2016 • Total Food Service • www.totalfood.com
continued on page 62
August 2016 • Total Food Service • www.totalfood.com • 61
Sleepy Hollow, from page 60 in the country. When you offer an elegant Vanderbilt Estate with bucolic views of the Hudson River it is very easy to sell. We focus on “upselling”. What are customers looking for in Club dining? Members and guests that are sponsored by members expect and deserve cuisine and service that is as elegant as the setting at Sleepy Hollow. What stands out about the menu, venue and service at Sleepy Hollow? For the menu, we are using unique passing trays for hors d’oeuvres. We serve on slate wood planks and custom trays that hold miniature cones filled with salmon mousse or tuna tartare. We even have a miniature clothes line where we offer honey glazed bacon. Seated dinners are the most popular. Anything using crab meat is normally the pick for the first course. We try to guide guests into a set entree often a duo of meat and fish. As for the venue, outside! Many weddings offer a post party with cocktails on our expansive lawn as well as dinner and dancing in our tent. A high standard of service is important, always plated and we blanket and sweep each table. What trends are you seeing in club menus? Balanced menus are paramount for a Club to succeed. We have items that are modest in price and then we have high end items. For example, we offer a selection of house wines that are anywhere from $8.75 to $20.00 a glass. Value for the money! Farm to table dining has also been trending for quite a while. Is farm to table dining a practical shift with a large volume of diners in your Club? Yes, we can handle the volume plus our location is quite close to a number of great farms.
What is your approach to wine and spirits? We have a percentage of members that enjoy and support big wines so we make sure we have a large inventory. Most members select a moderately priced wine. Spirits is truly getting, or shall I say is, out of control. 25 years ago a bar had 30 different bottles of liquor. Today we have 30 different flavors of vodka. What are the popular cocktails and drinks right now? By day on the course it is the “Transfusion”. Overall Vodka & soda is the most popular although Manhatttans are also a favorite. What are some “green” or sustainable initiatives you are focused on in your club? We installed solar panels in 2015 and had a natural gas line hooked up to the mansion and replaced the boilers & hot water heaters with new energy efficient equipment. Last month we joined the ConEd LED program. Additionally all of our to-go containers are now eco-friendly and our new chef will have their own herb garden. What is your approach to equipment in your kitchens? Buy the best and keep it clean and on a maintenance schedule. Preventative maintenance is the only way to go. Do you have a go-to equipment dealer or established connections? Not particularly, we purchase based on price. We do have an agreement with a company that maintains and repairs our equipment. Where do you see yourself five and ten years out from here? Spending each day making Employees and Members Happy!
62 • August 2016 • Total Food Service • www.totalfood.com
August 2016 • Total Food Service • www.totalfood.com • 63
MIXOLOGY
WITH WARREN BOBROW
Some Strange And Delicious Concoctions
R
eal shrubs for your cocktail glass, not the kind that take up room in your front yardare a strange and delicious concoctions of vinegar and sugarpreserved fruit syrup. During the late summer months, they are especially delicious because they are inexpensive to make and quite thirst slaking. And guess what? This respectable beverage that has its roots in the Colonial Era and are making a comeback in restaurants, craft cocktail bars and even at home. The history of Shrubs dates back hundreds of years. They were most frequently used into the mid-1800s, regularly among the working class because utter lack of refrigeration (and electricity) for the preservation of fresh ingredients. No refrigeration meant all bad things to the gut. Home-made, vinegar based fruit syrup was an inexpensive, sweet refreshment that could be added to a multitude of liquids. People found
Warren Bobrow is the creator of the
that drinking certain kinds of acidulated liquids like shrubs helped ease their aching bellies from the consumption of ‘compromised foods and drink’. Drinking these easy to make and easier to enjoy- sweet and tangy beverages were found to give the imbiber quick energy, too. Were they the first energy drinks? Possibly... The acidic vinegar based beverages helped to purify their poisonous drinking water in the ages before sanitization. When fizzy, cheaply produced soda pop hit the scene in the late 1800’s, shrubs all but disappeared from popular drinking vernacular and might have been lost forever if it wasn’t for the resurgence of the popularity of barmen such as Jerry Thomas. Fast forward to today, mixologists have rediscovered the magic of utilizing fresh fruit and vegetable shrubs in their craft cocktails. And now aficionados are starting to toy with them at home because of their ease in
production. Classical elements and techniques are hot behind the cocktail stick because they are authentic! Shrubs can be simply made with only three easy-to-purchase ingredients: raw sugar, some kind of vinegar and fruit, plus a bit of water. They have a salty, sea-like undertone but are also sweet and tart. The fruit gives a deeply welcome hit of sweet perfume, the cane sugar (essential) sweetens naturally, and the unmistakable tang of your favorite vinegar makes your lips pucker, and few things are more salutary for the gut than naturally fermented beverages. Shrubs really were the original energy and health drink. And now it looks like this tangy combination of flavors have received their second wind! Here are two of my favorite shrubs, along with three cocktail recipes. Note: These shrubs will remain fresh for 1 to 2 months in the refrigerator, unless until they start to dance the jig and sing in Gaelic, then make a new batch immediately! Shrub Recipes Summer Raspberry Shrub Makes about 1 1/2 cups This very basic shrub makes all kinds of refreshing combinations. Although the raspberry shrub starts out vividly red, in the end result, after a couple of weeks fermenting; the shrub will have a pale coral hue. It’s delicious mixed with gin, vodka, rum, whiskey, Scotch, Sherry, white wine- and of course just plain seltzer water! Ingredients:
64 • August 2016 • Total Food Service • www.totalfood.com
popular blog The Cocktail Whisperer and the author of nearly half a dozen books, including Apothecary Cocktails, Whiskey Cocktails, Bitters and Shrub Syrup Cocktails, and his most recent book Cannabis Cocktails, Mocktails, & Tonics.
•
• •
1 cup very ripe organic raspberries (they can be bruised and soft, but please, no mold) 1 cup raw cane sugar 1 cup raw cider vinegar (I use Bragg’s with the Mother Yeast intact)
Method 1. In a nonreactive bowl, add raspberries and pour sugar over the top. 2. Cover and let sit refrigerated for a few days, stirring and muddling often with a wooden spoon to combine. This mixture should expel lots of liquid, this is good! 3. After a few days of gentle fermentation, add vinegar. Let the vinegar combine with the sugar and raspberries for another week refrigerated. 4. Arrange a fine-mesh strainer over a nonreactive bowl (one with a spout is handy). Pour the shrub mixture into the strainer and mash with a wooden spoon to extract as much liquid as possible. 5. Funnel the shrub into sterilized jars. Cover and refrigerate for at least a week more, shaking well
continued on page 98
August 2016 • Total Food Service • www.totalfood.com • 65
MEET THE NEWSMAKER
Simon Powles President and CEO of Starr Catering, New York NY
S
imon Powles’ love for food began humbly while working in his aunt and uncle’s pub in the United Kingdom. From there he emigrated to the United States in the late 1980s which led to a surprise job as the Director of Operations for a catering company in Atlanta, Georgia. Over the next few decades Powles established himself as one of the premier figures in the industry, a journey that culminated in him and Stephen Starr founding Starr Catering Group. After the group was sold to TrustHouse Services Group, Simon remained as President and CEO of Starr. Starr was the exclusive caterer of the Democratic National Convention this past July where they fed around 15,000 people over the course of the four-day event. It is the latest in a long list of impressive venues and events for Simon and Starr including Carnegie Hall and the New York Historical Society. We spoke with Simon on the recent sale of Starr Catering Group, how they secured the contract with the DNC and what makes Starr so successful. How did Starr Catering get started? When I first met Stephen Starr, I had been part of the team that took Wolfgang Puck into the catering world. I worked for them as Vice President
of Operations and Vice President of US Development for almost four years. Puck then decided to become a part of Compass Group and although I have a lot of respect for them I decided I wanted to do something different. Stephen interviewed me to be the COO of his restaurant group but my background is more in catering. Then he said to me, “what do you think about starting a catering company”? That is how we got started. How has Starr Catering evolved since its inception? On April 1st of 2008 there was just myself, a junior operations guy, a gal who helped me with sales and administration and a chef. Between April and December of the first year we only did about thirty-five events. We might have done a million dollars in business. By 2010 we were fortunate enough to pick up contracts for some
cultural institutions like the Perez Art Museum in Miami, Carnegie Hall in New York and the Pennsylvania Academy of the Fine Arts in Philadelphia. That year we were up to twenty-six million. By 2014 it was forty million and we will finish up 2016 with about fifty-nine million and a seventy-three million dollar budget for next year. Simon Powles
Where are you based out of? We do customized proposals out of Philadelphia, where we have a 10,000 square foot commissary that produces food for all of our events, as well as out of New York City. We also have drop off catering operations in Miami and The Berkshires. You cater for quite a few cultural institutions. What is your favorite? I have to say the Philadelphia Museum of Art. It is the fourth largest museum in the country and it is right in our backyard. It is near and dear to my heart because we opened it in August of 2010.
The Starr Catering team prepares their next course. Photo by Jennifer May
66 • August 2016 • Total Food Service • www.totalfood.com
What makes for a successful operation on such a large-scale? It starts first and foremost with great people. Once you have great people you need to train them well. We have an orientation program that really explains the culture we stand for and looks for people who will fit well.
After that it comes down to planning, execution and honesty. Don’t sell your client something you can produce for five people but will be of lower quality for five-hundred. Focus on the details you need like the level of staffing, the steps of service and how to keep your staff up to speed. Are there any ways of planning unique to Starr Catering? At Starr Catering we like to break down and isolate certain portions of the event. It means that every detail of the event is delivered at an optimal level because no one is being overloaded with what they have to manage. How do you build your menus and to what level can you customize for your clients? We custom build almost everything. We have core menus that we update a few times a year to ensure it is seasonal but most of what we do is custom outfitted. Our staff knows what works for smaller events versus larger ones and we use a database that we can get
continued on page 90
August 2016 • Total Food Service • www.totalfood.com • 67
SEDERHOLT ON RESTAURANT FINANCE
Smoothing Out Restaurant Cash Flow In Six Easy Steps
I
am a restaurant guy. I have owned and operated quite a few in my time and I always valued what my accountants told me on my P&L and Balance Sheet, but the real measure of a smooth operation was how I managed my cash flow. Cash flow is everything. Real restaurateurs win many small battles every day before they ever look to see if they won or lost the war. Everything relies on how we manage hourly employees, portion costs, energy efficiency. All those little pieces add up. Yet very often they will waste tons of money by not managing their cash flow. Ask most owners how much revenue their restaurant does and they will often say, “I do $25,000 a week”, not - “yea, we do $1.3 Million a year and drive 17% net profit after taxes.” Which tells me everything. The financial universe of most restaurant people has short windows with a fast turn over of money in vs. money out. Everyday counts and what goes out cannot exceed what comes in. Without cash on hand to pay their vendors, meet payroll, cover the rent and utility bills -they don’t open the next day, forget about profitability at the end of the year. Unfortunately many of the cash flow pains suffered by these operators is the result of poor planning or rigid cash management habits followed by outright bad practices. Most notable, is extending terms with their suppliers
and landlord to see how far they can push the envelope. Vendors are not banks, but many restaurants treat them like one. The worst practice of all is not putting aside sales tax or payroll taxes. This is the most expensive money you will ever “borrow” and collections will not be pretty -the government does not lose! Penalties and compounding interest could crush you and ultimately if you go too far, you could go to jail! Here are some practical things to do to manage your cash flow: 1. Do some cash flow planning and don’t pay everything at once. We regularly see clients line up their monthly bills, sit down and write all the checks at once. BAM! They hope that they put aside enough cash or that they will come up with it when the checks hit the banks. We have seen restaurants pay thousands of dollars in NSF fees, yet this is the same guy who fights for $1.00 a pound on prime aged steaks! This is so bizarre as all your savings are burned up in bounced check fees. While it is okay to write out the checks all at one time, you need to put the checks into a “holding pattern.” Mark each envelope with the date you should mail it in order for it to land on time and without crashing into another check. Stagger the payment dates by the importance and disburse checks accordingly.
68 • August 2016 • Total Food Service • www.totalfood.com
Prioritize. For instance, the highest priority checks are the ones where a missed payment can hurt you either in cost or ability to operate your business. This includes rent, taxes or late utility bills. Other bills, such as utilities and insurance payments, will often have a reasonable grace period or a financial penalty modest enough to take advantage of having this cash on hand when needed. But these are still important bills to pay because you don’t want to get cut off. There‘s nothing more destabilizing than having your electric shut off in the middle of your Saturday dinner rush! Finally, be sure to look out for flexibility in payment options. Vendors and wholesalers who supply most restaurants are the best sources of flexible financing. Many are happy to work with you as long as there are regular payments scheduled, even if they are small. 2. Make it real! Pay out on revenue you have, not on the sales you are hoping to make. Would you land a plane hoping that the runway is beneath you in that fog bank? No, you want to know it is there, so only make payments knowing your sales are in the bank. If you know what you have, you will know what you can pay. 3. Invest in a payroll service. The two biggest cash flow crunchers are payroll and sales taxes. It may seem
David Sederholt is the Executive Vice President and Chief Operating Officer of Strategic Funding Source, Inc.,. The Manhattan based small business financing company utilizes advanced technology and insight to provide business owners with the capital they need to meet their goals. As COO, Sederholt rides shotgun for the CEO and runs the machinery that drives the company’s operations. Prior to cofounding Strategic Funding Source, he was a biomedical researcher, restaurant owner, corporate executive, business consultant and owner of a commercial real estate brokerage firm.
like an unnecessary cost for very small businesses, but a good payroll service can be invaluable, particularly in the collection and payment of payroll taxes. Rather than worry about saving the money and making progress payments to federal and state agencies, let the pros do it.
continued on page 94
August 2016 • Total Food Service • www.totalfood.com • 69
NEWS
EXPANSION
Brombergs Set For Wall St Expansion
B
lue Ribbon brothers Bruce and Eric Bromberg have taken over the space on the ground floor of the luxury “residence hotel’’ AKA Wall Street at 84 Williams Street. The duo plans to open Blue Ribbon Federal Grill in November or December. “Our FiDi eatery will embody the original founding spirit of Blue Ribbon Restaurants - it will be a causal, fun place that we would be happy returning to day after day with business associates, family or friends,” said Bruce Bromberg. “We are excited to be creating a new dining and drinking destination in the Financial District.” Eric and Bruce Bromberg were born
in New Jersey and got their start as chefs by attending culinary school at Le Cordon Bleu in Paris. After working in restaurants in Paris and the U.S., they teamed up in 1992 to open Blue Ribbon in NYC. An immediate success, the restaurant has since spawned eight additional locations. In 2007, they launched a line of 100 percent all-natural, breading-free chicken nuggets called Bromberg Bros. Blue Ribbon Naked Nuggets, which are sold nationwide. Eric and Bruce were recently nominated for “Outstanding Restaurateur” by the James Beard Foundation. Their first book, Blue Ribbon Cookbook, was published in 2010 by Clarkson Potter.
70 • August 2016 • Total Food Service • www.totalfood.com
Brothers, chefs and restaurateurs Bruce and Eric Bromberg have set culinary trends and ignited passions for almost 20 years, most notably as founders and guiding forces behind the Blue Ribbon Restaurants Group. In their early twenties, Bruce and Eric Bromberg each attended Le Cordon Bleu in Paris, graduating with the highest honors with Eric holding the distinction of being the first American to teach classes at the prestigious school. In the late 80s and early 90s, Eric followed cooking school with apprenticeships at top restaurants in France, including Le Recamier in Paris. He then cooked at Raoul’s and Jonathan Waxman’s JAMS in New York
City, the American Hotel in Sag Harbor, and Nick and Eddie in Manhattan. Bruce also worked at the American Hotel before attending Le Cordon Bleu, and then apprenticed in Paris at Le Recamier, Bistro du Louvre and the Michelin two-star Duquesnoy. He learned the art of bread baking at Boulangerie Poilâne in Paris and haute cuisine at Michelin three-star restaurant Pierre Gagnaire in Saint-Etienne. In 1992, the brothers created the first Blue Ribbon in Manhattan’s SoHo neighborhood. The original Blue Ribbon restaurant ushered in a new era in dining, one with no reservations and an eclectic mix of familiar and fine foods dressed up or down.
August 2016 • Total Food Service • www.totalfood.com • 71
NEWS
MENU INNOVATIONS
Ace Natural Brings 20 Year Legacy Of Organic Solutions To Tri-State Foodservice Community
T
he trend towards healthier eating has impacted the manner in which restaurants and foodservice operators source their ingredients. With the pressure mounting from their restaurant and foodservice customer base, many Metro New York distributors have scrambled to either add or expand their organic and natural offerings. For Ace Natural, there was no need to panic or react to a changing marketplace demand. Ace Natural has in fact taken the exact opposite approach to many of their competitors. “We began as an organic and natural based firm and then we grew into a broadliner,”Alberto Gonzalez, Chief Operating Officer explained. For some 20 plus years, the Long Island City based food and beverage distributor has offered the Metro New York marketplace’s most comprehensive selection of organic and natural foods. “This business is about providing real solutions to restaurants and commercial kitchens in the Tri-State area,” Gonzalez continued. “What makes us different is that we really understand organics,” stated Gonzalez. “And we really understand clean, sustainable, local produce, perhaps better than any other distributor.” “Restaurants call us, and we really know all there is to know about organic ingredients. We’re very strong in providing consultation and informa-
For some 20 plus years, the Long Island City based food and beverage distributor has offered the Metro New York marketplace’s most comprehensive selection of organic and natural foods. “This business is about providing real solutions to restaurants and commercial kitchens in the Tri-State area,” Gonzalez continued. tion about organic and natural products.” I think we are unusual in the sense that nobody has more selection of organic ingredients than we do. We also have a fresh produce division and we only carry certified organic crops,” he explained. And Ace Natural keeps up with all the trends. “We are very, very strong on gluten-free items,” Gonzalez said proudly. “We were actually in the forefront of the gluten-free movement. This is why we are so aligned with Bob’s Red Mill. So we do understand those products very well.” Farm to table has been a way of life for Ace Natural from the very beginning. “We work with NY, NJ, and PA farmers to offer the best selection of locally grown produce in the area.” As the juice craze swept through Metro New York, many operators have
72 • August 2016 • Total Food Service • www.totalfood.com
turned to Ace Natural. “Since we’ve been in the business for 20 years, we understand the difference between grab and go, corporate dining and juice-bar specific products.” And if your restaurant caters to vegans Ace Natural is there for you too. “We’re the vegan authority in New York. That’s where nobody can match our variety, because we’ve been servicing the vegan restaurants for 20 years,” he asserted. “Actually, we grew up by servicing vegan restaurants in New York. Most of our vegan customers have been with us for as long as they have existed.” Ace Natural has continually been committed to raising the bar in terms of food safety. The firm’s high standards include a GMP program with HACCP in which food safety is addressed throughout the entire value
chain. The quality and integrity is assured from production, procurement and handling, to manufacturing, distribution and consumption of the finished product. “We are also certified organic, therefore these ingredients that we carry are absolutely free of synthetic hormones, antibiotics, chemicals and GMOs,” he added. Ace Natural shares the commitment to a clean environment that has been adopted by so many of its customers. “We also make sure that everything we do has minimal impact on the environment,” Gonzalez continued. “Ninety percent of our trucks are hybrid electric. When the traffic light goes red, the engines shut off. And we use only biodiesel for the entire fleet.” In addition, Ace Natural recently invested close to half a million dollars to produce 60% of the energy it uses itself, through solar panels. The rest? “We buy it from renewable sources,” Gonzalez noted. The iconic distributor has also realized that its ability to meet the needs of its customers everyday is only as strong as how it cares for its own employee base. The company gives back 12.5% of its profits to workers. “We share our profits with our people,” he said. In this age of specialization, Ace Natural gives the local food service operators the flexibility to meet the needs of an ever changing customer base who cares about organics and sustainability.
Ace Natural has the largest selection of Bob’s Red Mill food service products in Metro NYC.
FOOD SERVICE
bobsredmill.com We save you time and money. It’s simple; we stock what you need, deliver it fast, at wholesale prices.
acenatural.com August 2016 • Total Food Service • www.totalfood.com • 73
RESTAURANT OPERATIONS
WITH NOELLE IFSHIN
The Dog Days Of Summer: How To Manage During A Downturn in Business
S
ummer in the NY Metro Region is often a slow period for area restaurants – as the temperature and humidity rise while kids are out of school, customers escape the heat to take vacations and many leave for weekends. Being able to nimbly anticipate these slow weeks and make changes to your operation will allow you to survive the dog days of summer without taking a financial hit. As we discussed in our last blog, The Value of A Good Business Plan, a restaurant is a living breathing entity that requires constant reevaluation. Now restaurateurs must understand the value of being flexible when the thermostat rises and business levels fall off as people escape the heat. Here are four key things to help manage your restaurant in a short downturn: Adjust Your Cash Flow Management – Many restaurants fail not because they are unprofitable, but because they ultimately become insolvent. The single most important step for survival of your restaurant when business slows is to rigorously manage your cash. Calculate what your cash flow needs will be based on both your estimated fixed and variable expenses. Know what your break-even point is, as sometimes a viable cash management strategy is to close the business for the slowest portion of the slower season. And lastly, adjust the way you operate to further reduce your variable expenses.
Noelle Ifshin has over 20 years of experience in the restaurant and hospitality industry. She has been instrumental in growing several
Adjust Your Variable Expenses – Variable expenses are those expenses that change based on your level of business – the largest controllable categories being food and labor costs. From Where Oh Where Has My Margin Gone? We know that labor is a restaurant’s largest variable expense and is only becoming more costly. Planning for this fall-off in business is key in being able to scale back schedules in advance, rotate out vacations among the staff and utilize staff that has been cross-trained – increasing productivity per work hour. If you have staff standing around staring at the walls, you have too much staff on hand. Lowering total payroll also lowers payroll taxes and payroll processing fees. Other controllable variable expenses can include paper goods, any merchandise, some utilities and maintenance. Adjust Your Menu Offerings – Changing your menu can also impact food, beverage and labor costs. Consider replacing some menu offerings with less expensive items using seasonal and local ingredients. Consider lightening your menu to offer more salads and refreshing cold options. You don’t want potential customers not to consider coming to your restaurant on a hot, sticky day because your menu is too heavy. Furthermore, less labor-intensive preparations allow you to work with less staff. Guests, by nature, tend to eat less and lighter fare when the thermo-
74 • August 2016 • Total Food Service • www.totalfood.com
stat rises. Cooking with what is locally in season is always less costly than using out-of-season imported items. Adjust Your Purchasing and Inventory Management – When items are not flying out of your walk-in or your stock room, you should look at what you are buying and how you are buying it. Intelligently reducing the overall number of offerings on your menu can increase your product cross-utilization allowing you to carry a smaller inventory – both in number of inventory items and quantity of each item you stock. Analyze what is selling, at the best profit margin, and either remove the non-selling items or find creative ways to reinvent them. By sitting on nonmoving inventory, especially alcoholic beverages, you are just tying up your cash flow. Being aware and flexible about managing your business in the Dog Days of Summer can help keep your
companies, utilizing many different concepts, and was a successful revenue management leader with a national harbor cruise company, which operates in several markets across the Eastern US. Prior to founding 4Q Consulting, LLC, Noelle has functioned in an array of roles for various organizations ranging from front and back of house, single unit management, and multi-unit director, as well as company-wide profit management duties. Email her at noelle@4qconsult.com.
bottom line from melting away. Email us today for a free business consultation at www.4qconsult.com. We help restaurants be profitable, from Start-ups to existing restaurants looking for a fresh set of eyes. 4Q Consulting, LLC can develop customized plans and operational guidelines to survive a slow period of business!
August 2016 • Total Food Service • www.totalfood.com • 75
FAITHFUL FOOD
WITH FAITH HOPE CONSOLO
Eatery Enclaves in Queens: Long Island City & Astoria
Q
ueens is home to the best neighborhoods to nosh. Long Island City and Astoria are the two western most neighborhoods in the neighborhood and closest to Manhattan. Enjoy this “royal” dining scene, where Queens wears the crown. In Long Island City, aka LIC, Center Boulevard, along the East River, is home to new residential developments with jaw dropping views and luxury living, and the dining scene has followed suit. The bar and restaurant scene takes its tone from Manhattan, a hop, skip and jump away. Transportation connections are concentrated and convenient; subway lines (E, M, G, 7, R, N, Q, and F) all stop in LIC, as well as the LIRR. Join me on a tempting tour of the best… Alobar Restaurant (46-42 Vernon Boulevard). New American Cuisine with a farm-to-table vibe in a rustic chic space. Thursdays are Jazz night. Blend on the Water (4540 Center Boulevard) Modern restaurant and lounge; cocktails, gourmet Latin-inspired food and expansive water views. BLVD Wine Bar (4720 Center Boulevard) “offers wines, craft beers, champagne, champagne cocktails, artisanal cheeses, fine charcuterie, and other scrumptious eats.” Il Falco Restaurant (21-50 44th Drive) Serves up fine Italian specialties courtesy of two Il Mulino alums. M. Wells at Dutch Kills (27-24 Jackson Avenue) Cocktail destination now offers a menu from Huge Dufour and Sarah Obraitis, behind the Michelinstarred M. Wells Steakhouse. Located south of the 59th Street Bridge and north of Court Square and the Citi-
Faith Hope Consolo is the Chairman
group building. Maiella (4610 Center Boulevard) Classic Italian dishes with a modern touch. Located at the base of the iconic Pepsi sign in Gantry State Park featuring spectacular city views. Mundo New York (37-06 36th Street) is located within the industrial-chic Paper Factory Hotel, a 10-minute subway ride from Midtown. Menu is a wholesome and sumptuous blend of Mediterranean and Latin influences. Penthouse 808 at the Ravel Hotel (Rooftop – 8-08 Queens Plaza South) A giant indoor and outdoor rooftop restaurant, lounge and events space with breathtaking views of the Manhattan skyline and Queensboro Bridge. Serves up Hawaiian and Asian inspired Pacific Rim cuisine from Executive Chef Seth Levine. A statement space! SHI (4720 Center Blvd) Sweeping views of the NYC skyline featuring PanAsian cuisine. Chic ambiance. Sushi Daizen (47-38 Vernon Boulevard) Minimalist, contemporary spot for cosmopolitan Sushi, Sashimi omakase or by à la carte. Fushia Restaurant (44-29 9th Street) Modern Asian Cuisine located on the ground floor of Wyndham Garden Hotel. In Astoria, there are diverse dining options on every block. Find multiple corridors brimming with restaurants, cafes, and bars that celebrate the flavors that came to our shores from Italy, Greece, North Africa, and Latin America and more. Christos Steak House (4108 23rd Avenue) American Steak House with a Mediterranean Influence. Crave Astoria (28-55 36th Street) Casual spot with lots of Greek & Ameri-
76 • August 2016 • Total Food Service • www.totalfood.com
can dishes, plus Belgian-style chips all served until late. Area delivery favorite, will start serving brunch Saturdays and Sundays in early September. IL Bambino (34-08 31st Avenue) A delicious spot, and their philosophy says it best: “To share our passion for hand-made meats, cheeses, and fresh bread with as many people as possible. Of those, we use a couple of different varieties of prosciutto, such as smoked (speck) and un-smoked (Di Parma); our salumi range from mild to strong, and our cheeses are both fresh and aged – all offered with our own selection of flavorful homemade condiments. Our Italian ciabattina bread is baked each day, exclusively for our panini and crostini. We also offer a small, but precise selection of unique wines and beer to complement our food.” Piccola Venezia (42-01 28th Ave at 42nd St) “Fine-dining Northern Italian restaurant specializing in fresh homemade pastas, the freshest seafood, prime meats and game and worldclass wines.” Pachanga Patterson (33–17 31st Avenue) “We’ve come to love this mashup of Mexico and NYC. It’s, creative, innovative and without pretense. We are a Mexican influenced restaurant that lets seasonal ingredients help guide our menus.” Queens Comfort (40-09 30th Avenue) cash-only eatery serving “no holds barred comfort food” in a simple setting. The team behind Queens Comfort also opened new burger restaurant Flattopps, (3306 Ditmars Boulevard). The Queens Kickshaw (40-17 Broadway) Cory Estelle, formerly of Venturo, in Sunnyside, is now the chef. Now offering an all-day menu of grilled
of Douglas Elliman’s Retail Group. Ms. Consolo is responsible for the most successful commercial division of New York City’s largest residential real estate brokerage firm. Email her at fconsolo@elliman.com
cheese sandwiches and small plates. The Shady Lady (34-19 30th Avenue) Weekend brunch is divine and the vibe is urban chic. “Global comfort. Delicious tapas in a warm atmosphere tasty cocktails, fun & friendly staff. A place for grown-ups don’t take themselves too seriously.” The Strand Smokehouse (25-27 Broadway) “We are the smokehouse, restaurant and bar in Astoria, NY specializing in smokes meats, great beers and powerful whiskey.” Trattoria L’Incontro (21-76 31 Street) Fine Italian restaurant with a special-occasion ambiance and an extensive menu. Everyone who dines here raves. Uncle Jack’s Meat House (36-16 Ditmars Blvd) “Restaurant Stakeout” host Willie Degel is renovating the former Square Hardware space and turning it into Uncle Jack’s Meat House. A farmto-table bar and grill with a speakeasy in the basement that patrons can only access with a password. Vesta Trattoria & Wine Bar (21-02 30th Avenue) “Vesta is a neighborhood restaurant. We are inspired by Italy, the local green market and a commitment to a menu without boundaries. We welcome you to enjoy our wines by the shot, glass or bottle.” Food boundaries are always in flux; watch for my next edition of Faithful Food! Happy Dining!
August 2016 • Total Food Service • www.totalfood.com • 77
LIZ ON TABLETOP TABLETOP SOLUTIONS Watching the Conventions And Connecting the Dots
L
ike so many TV viewers, I found both conventions captivating, as we get ready to write another chapter in our country’s illustrious history. As I listened to the speeches, I tried to figure out which of the party platforms would be most beneficial to the restaurant and foodservice industry. Without being “political” it would seem that both parties are deeply committed to expanding employment in the US. So I thought about where we are today as an industry. The sad truth is that very little tabletop is pro-
Liz Weiss is the President and co-
duced domestically. Both parties agree that our labor is more expensive as is health care and fuel costs than in the rest of the world. I’m convinced as we work with our H. Weiss customer that many of their needs are changing. In many cases the time between a restaurant signing a lease and opening has shrunk dramatically. So clearly, the time is now for a rebirth of manufacturing in the US. This would enable us to deliver tabletop solutions with shorter lead times with more flexible manufacturing and better quality.
78 • August 2016 • Total Food Service • www.totalfood.com
Many of our H. Weiss customers now demand that we respond to their “green” and sustainable agenda. So with Made in America products, it is produced in a safe work environment with less pollution. What’s exciting is that there are signs that US based manufacturers are infact responding to this new demand. Homer Laughlin and Hall China are making US made Vitrified china. Lenox china is creating bone and is made in North Carolina and coming on strong. Their bone is very reliable and well priced and they customize
owner of Armonk, NY based H. Weiss Co. She is known nationally as one of the nation’s foremost authorities on tabletop design. The Michigan State graduate is also actively involved with WPO-Women’s Presidents Organization. Comments may be sent to eweiss@hweiss.net.
and decorate in house in 3-5 weeks. Pickard is also expanding its Made In America dining too for fine dining. On the glass front, there is significant domestic manufacturing with Cardinal producing high quality product in New Jersey and Libbey
and Anchor both producing product in Ohio. With trade deficits an issue for both parties, there has been significant progress on the Export front. Innovative manufacturing processes and green initiatives have made US made foodservice product popular for export around the globe. State of the industry technology in domestic warehouses that employ US truckers have made our exports competitive once again. Cal-Mil has lots of US (California) display and catering items made of wood (another strong resource in the US) metal (still a strong employer in the Midwest) and plastics. Slate from Midwest quarries is being used in manufacturing Wood boards from John Boos (Illinois). Lodge cast iron pots and serving vessels (many now are rust resistant) from Tennessee are coming a worldwide favorite. Metro storage racks are manufactured in
Pennsylvania and Tennessee, and are used for an industrial feel. Some of the world’s very best Stainless steel kitchen counters are manufactured all over the US including some from Long Island and New Jersey, as well as Refrigeration from Texas (Traulsen) and Missouri (True) amongst others. The final item that came up at both conventions is to find a solution that creates and rewards energy savings by foodservice and all manufacturers. What we do need is to push our political leaders for economic relief so that solar and renewable energy sources are economic to install as they have done throughout Europe. So no matter who you are going to vote for please give some thought to the issues that impact our ability as an industry to do the best possible job for our dining patrons. As always, our H. Weiss team is here to help you source “Made In America” solutions.
August 2016 • Total Food Service • www.totalfood.com • 79
NEWS OPENINGS Connors Duo Teams With Bar Boy To Create Second Generation Long Island Landmark Eatery
F
or the past twenty-five years a prime piece of real estate has been sitting vacant on the Great South Bay in Bay Shore, New York. Enter The Lake House restaurant, a ten-year-old staple on Long Island that earned three stars from Newsday for their excellent dining, service and location. Previously occupying a smaller, cottage style space on Lawrence Lake The Lake House will now bring that same three star service and atmosphere to an 8,000 square foot building with room for two hundred people. The main concern of partner Eileen Connors was to make sure the space maintained the cozy, intimate feel of the previous restaurant despite moving into a more spacious building. To accomplish that they brought in an architect to split the space in to two rooms, one for fine dining and the other for a tap room with a separate menu. This gives diners an opportunity for a white tablecloth experience or a more casual, bar atmosphere to meet for dinner and drinks. The dining room is also broken up into two to maintain the intimate feeling that the partners wanted to transfer over from the old Lake House. It is divided by two freestanding banquettes designed by Lenny DeFelice and the team at Bar Boy, a fifty-yearold kitchen design and installation, restaurant equipment and supply business based in Farmingdale, New York. “The design that Bar Boy went with
It is divided by two freestanding banquettes designed by Lenny DeFelice and the team at Bar Boy, a fifty-year-old kitchen design and installation, restaurant equipment and supply business based in Farmingdale, NY. worked perfectly for our space because the dividers look permanent but can be moved out of the way to combine the spaces for large functions. Bar Boy was also extremely helpful in guiding us to make the correct furniture decisions.” Paint and interior lighting can help define the atmosphere of any restaurant, something Connors understood well when considering her options.
“We are on the water so nothing could compete with the view. We wanted to complement the views of the water, not take away from them.” In an attempt to get a “rustic but elegant” feel, Connors went with a marine blue from Benjamin Moore ironically called “Connor’s Lakefront.” This combined with a beige in the other room and abstract art on the walls keeps the space soft and inviting while drawing atten-
Interior at The Lake House restaurant in Bay Shore, NY (Photo by Kate Caldwell, Hanna Cowart, Nina Coleman)
80 • August 2016 • Total Food Service • www.totalfood.com
tion to the waterfront view. In a first for The Lake House, they had their glassware branded with their logo while purchasing simple white plates and bringing their silverware over from the old restaurant. In the kitchen, Connors entrusted Bar Boy to outfit the space. “The kitchen pieces each had to function completely separately since The Lake
continued on page 82
Matt and Eileen Connors have met the challenge of expanding their high quality menu to a new home with a much larger guest capacity (Photo by Sayana Cairo)
August 2016 • Total Food Service • www.totalfood.com • 81
Lake House, from page 80 House has three operations, the dining room, the tap room and the catering business. “You don’t get anyone else who is really as involved with every facet of doing a restaurant as Bar Boy,” said Connors, who relied on them to fill out her main kitchen as well as an auxiliary pastry kitchen behind it. “We have a separate pastry station for the first time ever so the chef can work on his own in his own area. Bar Boy understood the challenge of us being able to expand and bring the same menu that we had in our original restaurant. They helped us accomplish that with the addition of key items like the right combo oven. The Bar Boy team was also instrumental in helping us position and then build out a bar that created a separate area for us to create the right ambiance for our bar patrons.” Returning to the theme of keeping people comfortable and continuing
to do what works, there was no menu redesign to go with the new space. Connors’ husband Matt is partner and Executive chef and together with Manager Jason Gut the three of them wanted to keep the same menu. “After gaining people’s trust for ten years you can’t betray that trust by making your restaurant completely unrecognizable,” said Connors. Lunch is more casual as is the tap room, which Connors says, helps take the load off of the kitchen. Items like lobster rolls can be prepared ahead of time however dishes like their Venison with Spaetzle and Parsnip Puree take more time and energy. It has been an amazing transition for The Lake House, from a sixty five-seat restaurant to a much larger space without sacrificing any of what customers have been seeking out the restaurant for over the past decade. The Lake House is open year round so
THE WORLD’S BIGGEST EVENT for
as the summer winds down the Connors will be looking toward the fall for continued success. Having booked a number of holiday parties the Lake House restaurant is well on its way to
BUSINESS
Meadowlands Exposition Center | Secaucus, NJ
• August 2016 • Total Food1Service • www.totalfood.com 82WF_98426_kf16_totalfood_ad.indd
Sponsored by:
All images photographed by students from the New York Film Academy Photography Program.
Cuisine at The Lake House restaurant in Bay Shore, NY (Photo by Lotta Lemetti, Nick Marlow, Julio Castillo, Shangyou Shi)
November 15 & 16, 2016 Kosherfest is a business to business event only and is not open to the public. Attendees must be qualified professionals in the foodservice and retail industries.
accomplishing that goal.
Produced by:
REGISTER TODAY Use promo code TOTALFOOD to save 50%.
kosherfest.com
8/3/16 9:03 AM
August 2016 • Total Food Service • www.totalfood.com • 83
23,
39
2
19 25,3
29
28
27
26
25
24
23
22
21
20
77 m
0m
19
Tavern 5 Restaurant, Pompton Plains, NJ New Jersey Dealer And Garden State Restaurateur Team To Bring 19 New Look To Iconic Tavern
19
Debbie Carbone, Co-Owner Tavern 5 Restaurant, Pompton Plains, NJ Michael Konzelman, Kitchen Equipment and Supply Dealer, Economy Restaurant Supply, Clifton, NJ
new three foot griddles are so fast at heating, they have the capacity of a five foot griddle. When you put a product on the griddle there is no cold spot.” Those griddles are new to the industry and the
16
technology is not as well established but the reward is a consistently hot, easy to clean surface. 15
14
continued on page 110 13
12 11 10 9
19
79,3
8 7
5m
6
x 16
20 21
25
19
2 1
19
5=
4 3
18
22 23 24
19
84 • August 2016 • Total Food Service • www.totalfood.com
17
5 415
T
avern 5 is a restaurant in Pompton Plains, New Jersey set to open this month. The space, formerly Gilly’s, was purchased by the Carbone brothers who are four newcomers to the restaurant industry who run various businesses in the area including synthetic grass installation, outdoor lighting and irrigation. Tavern 5 will be headed up by Chef Anthony LoPinto and will focus on Italian American classics and other upscale casual dishes. After purchasing Gilly’s, the Carbone brothers gutted the entire space, installing everything from new foundations to a brand new kitchen.2Gilly’s had employed Economy Paper and Restaurant Supply in Clifton, New Jersey as their supplier and designer, a company Tavern 5 also entrusted to help with getting the restaurant up and running. A family owned company for three generations, Economy has been supplying and designing for restaurants since 1932. The task of outfitting the kitchen was handed to Michael Konzelman of Economy, with some of the primary challenges being outfitting a kitchen that was partially in a basement and providing up to date, efficient appliances that would 2make the most of a small space. “Tavern 5 wanted to do Italian-American and classic American comfort food, so we thought it would be great to have a pizza oven in the kitchen” said Konzelman. This matched up with LoPinto’s Italian American background and Tavern 5’s desire to sell artisanal products. Therefore a WoodStone oven was installed in the kitchen to ensure top quality pizza but also give the chef the ability to experiment with things like finishing dishes under high heat or cooking fish on cedar planks. In addition to the pizza oven Konzelman pushed for a three foot Accutemp griddle that would maximize efficiency in a small space. “The
2
54,
60
m
2
Economy Restaurant Supply designed a new bar for Tavern 5 in Pompton Plains, NJ.
August 2016 • Total Food Service • www.totalfood.com • 85
ON WATER
WITH BRIAN MADDEN
Your Restaurants’ Water And The Upcoming Elections
T
he last 30 days have been non-stop politics, as we get ready to elect a new president in November. As I travel and talk to our Pentair distributors and their customers, I field a number of questions regarding how politics and water are intertwined. I’m convinced that after Flint, water is here to stay on political agendas. One of the real lessons of Flint is that water is no longer a Federal issue. It has truly become a state and local issue. So needless to say, if you are operating a restaurant or foodservice operation, you need to keep closely attuned to what’s going on in your local municipality. You will find that there are in fact many rules and regulations that dictate the type of filter that you can install.
It’s really interesting how different areas are governed and how that can impact water issues. In Connecticut, each city and town are run by their local councils. On Long Island you have two counties: Nassau and Suffolk, but the real power lies with the major towns including North Hempstead where I currently reside. The other key component of the decision making process on a local basis is the water companies. Sometimes they are independent and in some cases they are a part of the municipality’s government. Again, the more local the more responsive they are going to be to your questions regarding water and your foodservice operation. I found recently in working with a local official in Massachusetts that the quality of water in the school’s cafete-
86 • August 2016 • Total Food Service • www.totalfood.com
ria is a real priority. Frankly that type of concern typically benefits all local foodservice operators. As we head towards November, among the local issues that I am seeing is finding the optimum way to clean glassware. It seems that beer creates a number of challenges for many bar washing operations. I recently worked with a New York City based kitchen consultant and we were able to create a solution utilizing Reverse Osmosis. For those of you new to that process, Reverse Osmosis is a water filtration system that uses applied pressure to push water through a semipermeable membrane. It removes particles that traditional carbon filters may not be able to remove. The goal is to improve taste and odor of water, especially helpful in places where drinking water is brackish or contains heavy metals. In addition, many dealers and consultants have introduced the combioven to local kitchens. Needless to say there are water issues that impact this innovative technology. We’ve found that in particular with boilerless technology that they tend to rot out because the filtration strategy has not been properly addressed. At Pentair, we have a full line of filtration solutions for combis. Healthcare continues to be a major political issue. Hospital foodservice operators are major users of water throughout their operation. I’ve been working with a consultant at a women’s hospital down in Virginia on a new kitchen. The hospital initially looked at the expense as a purchase of filters. We were able to get them to under-
Brian Madden is a New Hyde Park , NY native. The Western Connectcut University graduate has built a reputation as one of the nation’s leading experts on water filtration. In his current post with Pentair, he is handling sales in the Northeast. Madden’s career includes successful stints with Pepsi in Las Vegas, Metro NY with Hoshizaki as well as being deployed by Pentair to China.
stand that the actual investment was in a mineral reduction system to protect their investment and avoid an expensive replacement a year down the road. It’s a hard lesson, particularly with schools and hospitals with limited profit. So as you get ready to cast your vote in November, don’t forget to do your homework on local candidates. Chances are they will have the most impact on the water that you are utilizing in your restaurant. Most importantly, ask yourself as I cast my local vote, who can help me make my equipment last longer, make my beverages taste better and make my glassware look better?
EVERPURE
®
BETTER FLAVOR, BETTER BOTTOM LINE
Everpure Claris Ultra Systems uniquely blend water filtration and softening to deliver the finest flavor, while protecting equipment from corrosion and limescale. TM
The Claris Ultra is an engineering breakthrough that balances water alkalinity, mineral composition and pH, which helps prevent limescale buildup and the increased cost due to frequent maintenance. The Claris Ultra features Everpure’s proprietary DuoBlend® bypass valve for precision adjustment of carbonate hardness. By blending filtered/softened water, you can dial in the optimal mineral content for a richer, more flavorful taste. With five cartridge capacities, the Claris Ultra family helps operations large and small achieve their perfect coffee water recipe.
Everpure Claris Ultra. The very best to better your business!
LEARN MORE at 800.942.1153 and foodservice.pentair.com
August 2016 • Total Food Service • www.totalfood.com • 87
NEWS
EQUIPMENT AND SUPPLY INNOVATION
Jersey Dealer Blends Old Time Customer Service With Latest Technology To Forge Winning Recipe
S
ome restaurant owners have been duped into believing that the way to buy equipment cheaply is on the Internet. However a New Jersey based equipment and supply dealer, E&A Restaurant Supply, subscribes to a very different theory. “There’s no question that in the height of the recession of ‘08-09, survival for many restaurants was the priority,” noted Joel Green, E&A’s Vice President. “Today, we spend the first part of every day fielding questions from foodservice operators who tried to save a few bucks by buying on the net.” The E&A approach has always been to explain and source solutions for their customers. “Today’s owners and operators have been looking at the cost of operations,” added Green. “How much gas and electric will it use? How much to service all of that comes into play. The name of the game today is total cost of ownership.” The Plainfield based company celebrated their 85th year in NJ and also has recognized what led to its selection as the New Jersey Restaurant Association’s selection as dealer of the year on a number of occasions over the past three decades. “If a stove blows up on a Friday, they know that E&A has it in stock, run down there, get help with the right one to buy and walk out the door with it.” The E&A team knows that restau-
The Plainfield based company celebrated their 85th year in NJ and also has recognized what led to its selection as the New Jersey Restaurant Association’s selection as dealer of the year on a number of occasions over the past three decades. rants cannot find the expertise they need on the Internet. “Customers tell me its $400 cheaper on-line,” Green pointed out. “People constantly order the wrong stuff on-line. They get it in the wrong voltage or gas. They get a piece that’s too big. It won’t fit in the right space. It doesn’t comply with the code compliance in their towns. That’s where they make mistakes – and we’re talking costly mistakes – on a day-to-day basis.” The unique ability to accomplish that comes from the state of the industry E&A’s facility. “We have a 100,000 square foot warehouse in Plainfield within minutes of our customers,” Green added. For the Green family, guided by industry icons Al and wife Bobbi and now son Joel and daughter Lori, being able to centralize everything with warehousing in one location has streamlined the
88 • August 2016 • Total Food Service • www.totalfood.com
award winning operation. “We’ve had people working here for over 30 years. You can’t find that type of experience out there on the street. We started with people working in the warehouse, from drivers on the truck and now they’re up in sales,” Green stated. “So they know how to put the new equipment together. They know what they’re talking about between brand A, brand Z, brand D, and what works best for each restaurant. Service-wise, support-wise, we’ve been around for over 85 years. But even more important than that is E&A’s relationship with manufacturers and people in the service departments. “Sometimes, when a customer calls for service, we just call up a certain person directly in the manufacturer’s service department. They’ve known us for ages, and we can walk through a problem, and either walk
them through it over the phone, or get a hold of somebody and usually get them there either the same day or the next day,” Green maintained. “Even if it’s out of warranty, we have such relationships with the manufacturers or the service agents that we can have them go in there, work out an issue, get the customer back up and running and everybody’s happy at the end of the day.” E&A is also keenly aware of the challenges that a new minimum wage is having on the P&L of its customers. “We also know that with the right selection of equipment technology that fewer people are needed to meet the needs of large volume cooking. They’re looking at these ovens. They’re finding out that, hey guess what, if I get a blast chiller shock freezer in here, I can do all my cooking on Monday and Tuesday, be relaxed and maybe re-therm meals for dinner rushes on the weekend,” Green explained. E&A also helps restaurants factory-test their recipes, so they can fine-tune equipment on their pre-programmed needs. E&A also recognizes that many of it customers have adopted green and sustainable agendas. “They’ve completely changed the way fried foods are put out on the market now. The right filtration system can extend the life of their oil to about five to seven
continued on page 110
DO YOU SERVE THE LATEST TRENDS IN BEVERAGES? We do and we’d be happy to help you!
Citrus Honeydew Strawberry Mango Tangerine Green Tea Blueberry Cucumber
ITH
EW
MAD
E PUR E CAN R A SUG
800-SEA-BREEZE (800-732-2733) SEABREEZESYRUPS .COM
August 2016 • Total Food Service • www.totalfood.com • 89
Simon Powles, from page 66 menu items from dependent on what the client wants and then deliver them a personalized proposal. We just created a new proposal template and our clients have been telling us it is the best looking catering proposal they have ever seen. How did you secure your contract with the Democratic National Convention? It all started off with Philadelphia and other cities vying to be the location for the convention. We work with the City Convention Bureau whose job it is to sell Philadelphia as a location. We help with the sales process and we do most of that work pro-bono because we are supportive of Philadelphia and had an interest in getting the convention to Philly. We hosted the selection committee for the DNC in Philadelphia and did smaller events around the city as a way to support
the Bureau. In terms of outreach we still rely on guerrilla marketing and the grass-roots philosophy that got
A Starr Catering chef adds the finishing touches. Photo by Steve Legado
90 • August 2016 • Total Food Service • www.totalfood.com
us started. We work through different connections and reach out to people who we have mutual friends with. We created some great customized proposals for the DNC and the host committee loved them. We also hosted the opening night convention party for about six thousand people the Sunday night before the convention. In addition to the DNC you are operating the CNN Grill. Could you talk about that as well? Sure, we also did the CNN Grill at the Republican National Convention in Cleveland before the DNC. Our team catered an event at the Perez Art Museum in Miami last year and they had such a great experience that they reached out to us for more events. After we worked with them on a holiday party for a private client in New York City and a few other events, they reached out to us about submitting
a proposal for the CNN Grill in both Cleveland and Philadelphia. Can you explain more about what operating the CNN Grill entails? The CNN Grill operates just like a restaurant where there is a regular menu that CNN people and their guests can order from for breakfast, dinner or late night offerings. For the RNC it was operated out of Harry Buffalo Restaurant in Cleveland right by Quicken Loans Arena. We designed the menu and carried out all of the service and training programs. We also had twenty-five management and culinary staff working with the staff of the restaurant over the course of the convention. It was the same process at the DNC. We operated out of Victory Brewing Company’s Beer Hall at XFINITY Live!
August 2016 • Total Food Service • www.totalfood.com • 91
92 • August 2016 • Total Food Service • www.totalfood.com
August 2016 • Total Food Service • www.totalfood.com • 93
Sederholt, from page 68
4. Get creative with your payroll schedule. I had a pub style casual restaurant client who used to give out her paychecks to her staff on a Friday afternoon. Every week was the same story. His staff would run to the bank to cash their checks and two or three employees into it, her bank account would go negative but the branch manager, knowing the owner for years, covered all the NSFs but charged an “Uncollected Funds” fee for each passed paycheck. Hundreds of dollars were burned up every week! I immediately suggested that she switch paydays to Tuesdays. Why? Because that’s when all the weekend receipts cleared the banks and all the credit card deposits hit from the processor. She saved thousands of dollars and didn’t burn her banking relation-
ship. Some states permit bi-weekly or bi-monthly payroll, which can be helpful to those businesses, especially when paid on the week before or after rent or other obligations are due. This also cuts down on the frequency of payroll tax deposits, as the payroll periods are spread out. 5. Establish relationships with a reputable credit provider. Planning for a rainy day is a noble cause but unrealistic for many restaurant owners. One thing I have learned as a restaurant owner is that even through positive cash flow periods, most financial short falls or storms come on suddenly and bring a sense of desperation or lack of control. It happens to most businesses at one time or another. Build a relationship with a reputable lender who can re-
94 • August 2016 • Total Food Service • www.totalfood.com
spond quickly to your needs. If they know you, they will be there to help quickly when you call. Our company has restaurant clients that call and we fund the same day. That’s worth a lot in keeping your business on an even keel. 6. Segregate / Impound your taxes immediately. No matter how you justify it – sales tax is NOT YOUR MONEY! You need to open a separate “Tax Account” where you deposit all of the sales tax collected each day. Don’t use this money to float your operating account, despite what you tell yourself that money rarely finds its way back in time to cover your scheduled tax payment. When you are short, you will pay the hefty penalties and interest, that make borrowing at al-
most any cost, relatively cheap. Managing cash flow has long been, and will long be, a major pain point for many restaurant owners, but it’s possible to bring relief through smart planning and open lines of communication with vendors and financial partners.
August 2016 • Total Food Service • www.totalfood.com • 95
HX Show 2016, from page 4 gives us the added benefit of being able to listen to what some of the worlds’ top restaurant and hospitality professionals are looking for and then to create it for them,” says John Miles, President of Steelite International, an exhibitor at the upcoming show. “There were so many customers working on projects and the show was extremely busy last year,” added Miles. Steelite International manufactures tabletop solutions for the international hospitality industry such as dinnerware, glassware and barstools. While hotel restaurant buyers will be present so will industry-leading celebrity chefs, country club owners, catering companies and multi-unit operators, giving any business ample opportunity to meet face to face with potential customers. This is perfect for Miles who says his company’s goals fit right in with what HX can offer. “We are a project based company
that typically works with hotels, restaurants and country clubs from the beginning to help them build their brand” says Miles. HX 2016 will be feature three enterprise areas on the show floor. Sponsored by MasterCard, HX: TECH will educate attendees on technology while demonstrating the latest in tools and gadgets. HX: ONSTAGERESTAURANT will show buyers what is trending, new and what’s next in the foodservice industry. The last part of the show floor will be devoted to HX: ONSTAGE-HOTEL featuring hospitality leaders doling out key information about travel trends, management, leadership and sales. Presenters include representatives from Google, Tao Group, MasterCard, Dream Hotel, Pineapple Hospitality and Baldor Specialty Foods. “Food service is full steam ahead. There are more independent restaurants and restaurants within hotels
96 • August 2016 • Total Food Service • www.totalfood.com
in need of equipment to grow their business,” says Doyle who will be exhibiting again this November. When asked why he would be exhibiting a second time since the relaunch, Doyle says: “You cannot touch and feel on the web. You can’t test products and see live demonstrations like that on the Internet. With HX you can see it all live and in person.” With exhibitors like TD Marketing showcasing innovative tech like Panasonic All Metal Induction Cookers and FDNY approved Ventless Griddles, HX will undoubtedly draw top buyers from every corner of the industry. HX: The Hotel Experience has worked diligently to enhance the Javits Center experience for its exhibitors. The annual event offers exhibitors full time assistance with getting set up, succeeding during the show and transitioning out when all is said and done. “Show management is there the whole time. Their sales
and operations teams are professional and courteous,” said Doyle. With numerous shows every year and the need for companies to be as effective and as efficient as possible HX has revamped their operation to provide an exhibitor experience that is second to none. The sales team for the show is now led by Lynn White. The longtime show executive brings a unique perspective to the needs of show exhibitors. “We’ve worked hard to create a portfolio of special marketing opportunities to help promote our exhibitors booths and products,” noted White. To exhibit at North America’s largest hospitality show, HX: The Hotel Experience, contact Lynn White at lynn.white@hmgllc.com or (212)754-7938. Additional information for attendees and exhibitors is available online at www.thehotelexperience. com
August 2016 • Total Food Service • www.totalfood.com • 97
Bobrow, from page 64 before using. The assertive vinegar flavor will fade over time, leaving you a simple syrup that is tangy, sweet and very noteworthy! Tip: A simple way to enjoy this raspberry shrub is with a glass of seltzer water and the addition of a few slivers of lemon zest. AFTER A PAUSE: Late Summer Punch (serves 2) Ingredients • Ice cubes • 4 ounces Mezan XO Jamaican Rum • 3 ounces Raspberry Shrub • ½ ounce Freshly Squeezed Lime juice • 1 ounce Freshly Squeezed Lemon juice • 1 ounce Freshly Squeezed Orange juice • 4 dashes Angostura Bitters Method 1. Fill a cocktail shaker threequarters full with ice. Pour the Mezan XO Rum, your handmade Shrub and juices over the ice. Cover, cap and shake hard for 15 seconds or until frosty. 2. Add a large ice cube to each of 2 coupe glasses. Strain cocktail into each of the glasses, dash the Angostura over the top of each glass (2 dashes each) and serve while icy. Roasted Peach Shrub Makes about 1 1/2 Cups Ingredients • 2-3 pounds peaches, preferably extra ripe, roughly chopped • 2¼ cups raw cane sugar, divided • 2 cups Champagne vinegar Method 1. Preheat the oven to 400°F. 2. Arrange peaches on a large rimmed baking sheet. Sprinkle with ¼ cup of the sugar and roast for 45 minutes or until deeply caramelized. Let cool
and transfer to a nonreactive bowl. 3. Cover roasted peaches with remaining 2 cups sugar. Cover and let sit in the refrigerator for several days, stirring often to mash and muddle the peaches and release peach-flavored sugar syrup. 4. After a few days, add the vinegar. It may bubble a bit, which is ideal. Cover and let sit refrigerated for a further week, stirring twice daily to release the flavors. 5. Arrange a fine mesh strainer over a nonreactive bowl (one with a spout is handy). Pour the shrub mixture into the strainer and mash with a wooden spoon to extract as much liquid as possible. 6. Funnel into sterilized jars. Cover and refrigerate for at least another week before using. This shrub takes at least three weeks to actualize. Please, plan ahead! Note: If your shrubs ever become fuzzy, foamy, spin like whirling dervishes or try to take the car keys, send them down the drain immediately! Mold is not your friend! Remember the Salem Witch trials and the fun they had with home-made mold! Only Fair Play Allowed Serves 2 Ingredients • Ice cubes • 2½ oz. Roasted Peach Shrub • 2½ oz. Barrell Whiskey Batch #002 • 3 oz. plain seltzer water, divided between the two Old Fashioned glasses with large cubes of hand cut ice • 4 dashes Angostura Bitters • Fresh mint, for garnish • Spray of Absinthe Method 1. Fill 2 old fashioned glasses with plain ice and water, and then set aside to chill.
98 • August 2016 • Total Food Service • www.totalfood.com
2. Fill a Cocktail Mixing Glass ¾ with ice 3. Add the Roasted Peach Shrub and the Barrell Whiskey 4. Stir for at least 30 turns 5. Pour ice water out of the cocktail glasses and spray the inside of each glass with Absinthe. 6. Add a couple fresh ice cubes to each glass. 7. Double strain the cocktail over the ice and top with a splash of seltzer water. 8. Dot each cocktail with the Angostura Bitters and garnish with impeccably clean and dry sprigs of fresh mint. Across Rivington Street (mocktail) Ingredients • Couple pinches of fresh thyme (No Wood please, it’s bitter. Use just the leaf) plus a sprig of thyme just for the garnish • Large Handmade ice cubes
• 2 oz. Roasted Peach Shrub • 2 lemon zests • 1 oz. plain seltzer water • Aromatic bitters Method 1. Add thyme leafs and a handful of ice to a mixing glass. 2. Add shrub and your lemon zest. Stir at least 30 times and then strain into a double old-fashioned glass over a large round ice cube. 3. Add a splash of seltzer water, a couple drops of bitters and garnish with a fresh lemon zest that you pinch over the top and a sprig of fresh thyme over that. Don’t be afraid of adding more of that Mezan XO Rum if you have it handy. This drink tastes amazing with a couple ounces of Mezan Rum.
August 2016 • Total Food Service • www.totalfood.com • 99
POS Technology, from page 12 interaction on a positive note by allowing your staff to conveniently take payment at the table. The days of cumbersome painful payment processing are over; your staff no longer needs to make a mad dash from a stationary POS to a patron’s table to take payment. Instead, provide your patrons with the ability to make a secure payment from the comfort of their seat, without their credit card leaving their sight. This mobility is an added level of convenience for both your staff and customers. Some mobile POS systems will even allow the customer to sign on-screen and receive an emailed receipt seconds after. What about the dreaded “Can we split this bottle of wine between the three of us, put all the apps on her bill, and the dessert between the two of us?” You bet. With a mobile POS all checks can be split easily at the table and your customers will be forever thankful for the ease of which they can
settle their bills and be on their way. With over three-quarters of restaurant owners and managers citing the benefits of mobile devices as the top reason to upgrade their POS systems... why wouldn’t you? Set yourself apart from competitors. Thanks to speedy and reliable mobile POS technology with tableside ordering ability, you can make your customers experience top-notch, your staff more efficient, and your business more profitable.
W E N
Grease Interceptor
EnduraXL has been designed from the ground up to meet the needs of the modern operational foodservice environment.
Compact Footprint, with a Lifetime of Performance
www.enduraXL.com Represented in Metro New York by: Tel: (201) 525-1433 Fax: (201) 525-1437
DMM Enterprises
dmm@dmmreps.com
Life doesn’t slow down. Neither should they.
Represented in Metro New York by:
With a Cres Cor Lighted Merchandising Cabinet, your busy customers can grab their favorite fresh, hot concessions on the go. Get them in, out, and on with their day - and boost your sales, too. H-138-NPS-CC3MC5Q
TDAdmin@tdmarketingco.com • 732-339-3266 WWW.CRESCOR.COM
100 • August 2016 • Total Food Service • www.totalfood.com
August 2016 • Total Food Service • www.totalfood.com • 101
CCAP, from page 26 Brother Luck was born in San Francisco and raised in a situation most couldn’t imagine. Both parents lived in Japan years before he was born, and he remembers growing up in a household where they still lived as if they were in Japan. They spoke fluent Japanese and loved to talk about the amazing country and the food. They enrolled him in a Japanese elementary school to begin his appreciation of the culture. His father died when he was 10 years old and shortly afterwards his mother ended-up in prison, leaving him to fend for himself. Those were the roughest years going through adolescence. Eventually an amazing woman who had one rule-in order to
stay in her home “go to school and graduate” took him in. He enrolled into the culinary program and C-CAP at the age of 16 at Metro Tech High School in Phoenix, Arizona and it changed his life. The kitchen became the place where his passion was fueled to learn about food and culture. C-CAP spotted his talent and commitment to pursue a career in the culinary arts. He competed in the C-CAP Arizona Cooking Competition for Scholarships and was awarded a full-tuition scholarship to attend the Art Institute of Phoenix. While at the school, he studied with Chinese Master Chef Bill Sy and was dazzled by watching him carve the most beautiful fruits and
vegetables and made Dim Sum so elegantly that he couldn’t process his ease of the skill. Brother Luck worked his way from the bottom of the industry to owning his own restaurant with his name on the door. He was the executive chef for many restaurants including Craftwood Inn restaurant located in Manitou Springs featuring local Colorado cuisine and wild game selections, and the Hotel Contessa, a personal luxury hotel located in San Antonio, Texas featuring the signature restaurant Las Ramblas which specialized in Spanish cuisine. Prior to that post, Chef Luck was the executive chef for the World of Whirlpool facility: a private 28,000
square foot conference center in Chicago. His background also includes a role as executive sous chef for the Cheyenne Mountain Resort in Colorado Springs, Chef de Cuisine for Hyatt Hotels and Resorts, and guest chef at the famous James Beard House in New York City. On Sunday, June 26, 2016, viewers watched Brother Luck beat Iron Chef Bobby Flay on Food Network’s Beat Bobby Flay. He will also appear on an upcoming episode of “Chopped” on the Food Network. For more information about The Gohan Society, visit http://gohansociety.org; and about Helen Chen, visit http://helensasiankitchen.com
Nothing boosts your bottom line like the ultimate TV experience with DIRECTV. • Keep customers entertained with the best in sports, news and entertainment • Drive traffic and repeat business with the undisputed leader in sports with exclusives like NFL SUNDAY TICKET • 93% of business's agree that adding DIRECTV has been a good decision.1
Put DIRECTV to work for you. Call today for next-day installation!
NATIONAL SATELLITE INC
1-800-624-2288
Authorized DIRECTV Dealer 1 Based on a December, 2015 national survey of Businesses viewing subscribers who expressed an opinion. Blackout restrictions and other conditions apply to all sports programming. Actual number of games varies by market due to blackout rules and other conditions. Next-day installation is subject to availability. $19.95 Handling & Delivery fee required. Applicable use tax adjustment may apply on the retail value of the installation. Programming, pricing, terms and conditions subject to change at any time. Taxes not included. Receipt of DIRECTV programming subject to terms of DIRECTV Commercial Customer Viewing Agreement; copy provided with new customer information packet.©2016 AT&T Intellectual Property. All rights reserved. AT&T, Globe logo and DIRECTV are registered trademarks of AT&T Intellectual Property and/or AT&T affiliated companies. All other marks are the property of their respective owners.
102 • August 2016 • Total Food Service • www.totalfood.com
August 2016 • Total Food Service • www.totalfood.com • 103
104 • August 2016 • Total Food Service • www.totalfood.com
August 2016 • Total Food Service • www.totalfood.com • 105
Law Coffee, from page 46 trogen, NITRO COLD BREW COFFEE is born. When poured on tap like a beer, it cascades through the glass like a Guinness Beer, leaving a creamy head on the top. When sipped, the nitrogen disperses the flavor across your tongue giving you our velvety smooth, creamy taste. Starbucks recently announced they will be introducing Nitro Cold Brew Coffee in 500 locations on top of their existing cold brew. Dunkin Donuts, one of the nation’s largest retailers of iced coffee also launched a national campaign for cold brew coffee. These massive campaigns by two of the largest iced coffee retailers will create a much larger consumer awareness resulting in an increased demand for this phenomenal product. The bar has been raised…. Game on. Our brand; Ironbound Cold Brew honors our neighborhood, “The Ironbound” and the past breweries which have called Newark, N.J home. Its name is derived from the area being surrounded by the iron railroads that helped build this logistical hub. Historically the “Brick City” was home to beer breweries, including Ballantine, Rheingold, Feigenspan and Pabst. Even today as you fly into Newark Liberty International Airport you’ll see the large Anheuser-Busch InBev sign where Budweiser and Rolling Rock are brewed. Our Nitro Cold Brew Coffee is born here in the Brick City, like so many beverages before us. We spent close to 12 months to developing this delicious product. First, we cold brewed several single origin and coffee blends along with different roast profiles to achieve the taste we liked best. At the same time, we narrowed down the grind profiles and coffee to water ratios rounding. To standardize the process for the desired TDS, we experimented with different water and coffee filtration methods. Once we had the perfect cold brew coffee, we needed to figure out how to nitrogenize the coffee in kegs. Through more trials than I can
count, while driving our R&D team to near mental breakdowns, we finally developed the methods to have the nitrogen permeate through the coffee. This tedious process is what creates the beautiful cascade through your coffee. We did so much work on this, and know how successful it could be, we felt this product should benefit more than just the coffee community. So one last thing we did was partner with a phenomenal charity, Autism Speaks (www.autismspeaks.org). They help fund biomedical research in the many aspects of autism while also raising public awareness. With as GREAT as nitro cold brew coffee is, it does NOT come without MAJOR concerns. In conjunction with Rutgers University’s Food Innovation Laboratory, beer and wine brewers, gas companies, as well as equipment manufacturing companies we were able to identify the proper shelf life of kegged nitro cold brew coffee. Most coffee companies have not properly addressed the danger in wholesaling a product that has no “kill point” for bacteria like with hot coffee. It’s some-
106 • August 2016 • Total Food Service • www.totalfood.com
thing roasters haven’t really had to deal with when selling drip coffee. Hot water at a rolling temperature near boiling kills the bacteria. Now, companies cold brewing coffee with no filtered water and in unsanitary kegs, leave the potential for pathogens to grow which can get people extremely sick. Moreover, retailers need to clean the coffee lines on the beverage systems, a procedure that restaurant owners are familiar; cleaning beer and soda lines. If left unattended, the lines will develop mold resulting in consumers getting sick. As we’ve seen from the beer industry, craft brewing comes at a price. The cost on making a nitro cold brew or even a cold brew coffee is more expensive than that of a traditional iced coffee. But at the same time, it also commands a higher price point to the consumers, resulting in higher profits. At the moment, there aren’t
many retailers selling this product, which gives them a unique advantage over their competition. The rarity of the product, coupled with cell phone wielding coffee consumers, you see photos of this Guinness looking coffee all over social media tagged at those shops. Expanding on the product, savvy restaurateurs and café owners are infusing nitro coffees with other product such as beers, liquors and even ice cream floats! The simple fact is, as cold brew and nitro brew coffees take over, standard iced coffees will fade away. The “Third/ Fourth Wave” of coffee is recreating the coffee experience for people. It’s not just a “coffee” or “iced coffee” anymore, people want more, and are willing to pay for it. Cold brew or NITRO cold brew is simply a superior product and, if you haven’t had one, run out and treat yourself right now, cheers!
August 2016 • Total Food Service • www.totalfood.com • 107
Lambs Club, from page 14 serious about this industry invest time, money, and resources to expand their product offerings. Find out what your potential provider has been up to in recent years. Have they developed features to help restaurants with ACA mandates? What about the new mass transit laws? How will they help with the new overtime laws? 3. How can you ensure that our restaurant will remain compliant? A reputable, full-service vendor will be able to file accuracy-guaranteed payroll taxes and assume financial liability for any fines or penalties in the event of a missed deadline or filing error. In addition, the payroll provider should have in-house compliance experts, who stay on top of legislative changes and are available to answer questions or offer recommendations to ensure your business meets all regulatory requirements. 4. What features do you offer that are tailored to meet the needs of the restaurant/hospitality industry? Last but not least, make sure you choose a vendor that understands the needs of your industry. Ask about features that are must-haves in your industry, such as: Point-of-Sale integration, Workers’ Comp requirements, FICA Tip Credits or the Tip Allocation Report. When you choose a payroll provider that can offer these things in one solution, it will save you time and money. For example, bundling your Workers’ Comp insurance with payroll allows you to make payments based on the actual amount of payroll you run and not an estimated annual total. Asking these questions will help you find a vendor that not only pays your employees and files your taxes on schedule, but also customizes its services to meet your changing needs over time, putting you and your company on the fast track to success. To learn more about Parul Joshi and The Lambs Club, visit thelambsclub. com. For more information about BenefitMall’s payroll and HR services, visit employers.benefitmall.com. 108 • August 2016 • Total Food Service • www.totalfood.com
August 2016 • Total Food Service • www.totalfood.com • 109
Tavern 5 Blueprint, from page 84 Konzelman says the ability to get a griddle back to temperature instantly and make full use of the space is important when Tavern 5 is up and running and filling orders fast. Ventilation was more difficult considering the building is older and part of the kitchen is downstairs. “When part of a kitchen is in a basement, it is difficult to ventilate but we got it done.” The older building could have presented zoning issues or large repair costs but Economy and Tavern 5 put in epoxy floors that replaced the old tiles, saving them money on repairs in the future. With a high volume of food and beverages that need refrigeration, Tavern 5 and Economy chose a Continental walk in refrigerator, a product that has the most space for the price and is American made in Pennsylvania. Because the food is
E&A, from page 88 American and Italian style comfort food, fryers were a necessity. Pitco fryers were used, a product Konzelman said he loves. “They are one of the best heavy duty fryers and we have always been a big fan.” The kitchen is split into two, one part upstairs and one part in the basement. To save money and separate the two spaces, the upstairs kitchen is for serving the restaurant while downstairs will be mostly catering and lighter duty cooking. “We spent the most money on the appliances that will get beat on every day in the kitchen,” said Konzelman. For downstairs there are more fryers and a combination oven but there was no need for additional cookware or speciality ovens like the WoodStone upstairs.
110 • August 2016 • Total Food Service • www.totalfood.com
days instead of one day on five gallons of oil. And the food tastes a thousand times better, because we’re actually cooking it in a real fat content fryer,” Green confided. “We don’t break down the fat content in the oil. It lasts longer, and it’s going to produce the food a lot better.” Not only does this make kitchens more efficient, it actually has an impact on the flavor profile restaurants may be trying to prepare consistently. “It’s the little things like that that make a big difference in the total cost of ownership.” This ability to be an industry leader in the sourcing of the right equipment solutions has also positioned E&A as a “go-to” resource for complete restaurant design and build. E&A has been the designing dealer of choice for a number of the Metro area’s most distinguished independent restaurants and emerging chains including the nine unit, Nanoosh Medi-
terranean concept that has expanded from Manhattan’s Rockefeller Center to Boston. With today’s code requirements, E&A can help restaurants save money by laying out all the specs for restaurants to meet the codes and minimize costly architectural expenses. A reputable leader in the field, E&A has not wavered from its original formula. They know they can always come to us. When they need it, they need it now. When people come in and say to us, We’re looking for a stove, “I say I’m here to educate you on the pieces of equipment that are available to you,” Green concluded. “Our job is to supply a solution to your needs, and it blows people away when you tell them that. Nothing helps the customer unless we solve their issue, earn their trust and provide the best customer service experience in the industry.
August 2016 • Total Food Service • www.totalfood.com • 111